Archives

Try these for a splurge.

This beautiful bread makes a good accompaniment to all meats and most vegetables.

Mix fresh herbs with a little flour to prevent them from clumping together. If fresh herbs are not available, substitute 1 teaspoon dried herbs.

In Grenada, cornmeal cooked with coconut milk is called “coo coo,” a savory polenta. For dessert, these ingredients are transformed into a homey, spiced pudding.

You can make the soup chunky or purée it. If you’ve got turnip greens, chop off the stems, cook the greens separately in salted water until tender, and then chop and add at the end of cooking the soup. If the potatoes are organic, leave the skins on. If not, peel them.

A citrus-Dijon vinaigrette marries grapefruit, star fruit, and fresh spinach—not your typical wintertime fare!

One way to win over leafy-green shunners, especially children, is to enfold spinach in a cheese-enriched omelet. Prep tips: Whipping the egg whites separately produces an unusually light, airy texture. For an extra taste and texture sensation, layer some slices of fresh tomato on the surface before the baking step.

Use a very ripe avocado to ensure a smooth dressing. If you’re packing this to go, keep the tomatoes, lettuce, dressing, and tortilla chips separate; mix just before serving. Serve with warm corn tortillas, plus fresh mango slices for dessert.

Buttery and mild-flavored black cod, also called sablefish, stays beautifully moist when broiled. Prep tips: Cooking time will vary according to the thickness of the fish and the power of your broiler. Recipe easily can be halved. Serving tip: Accompany with steamed brown jasmine rice.