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Many chili recipes contain brown or white sugar. In this recipe, more nutritious barley malt adds a smoky, beerlike sweetness that contrasts deliciously with the spices and green chilies.

An invigorating take on a traditional Norwegian recipe.

This country staple is easy to prepare and makes a perfect side to soup.

Hearty and delicious, this nondairy soup highlights the complementary flavors of tomatoes and dill.

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.