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A rich seafood stock works best with this French classic, but a flavorful vegetable stock can work as well.

Some people call gumbo the bouillabaisse of New Orleans, a link especially valid for seafood gumbo. This chicken and sausage variation comes from Cajun Country, away from the seafood-crazed cookery of the Louisiana coast.

This soup is like Italian minestrone, kicked into a different universe by spices from the Arab World.

A kapha-balancing dish. You can also prepare it with bulgar and substitute dried cherries for the cranberries for a dish that keeps vata and pitta happy.

A vegetarian version that is mostly balancing for vata.

If you love ginger, this one’s for you, especially if you use the greater amount.

Many chefs recommend using currant jam when working with berries, but you can also use apricot or peach jam, or a blend. Excellent when accompanied by caramel-swirl frozen yogurt.

This elegant yet simple dessert is a perfect way to enjoy kiwi, including the new gold variety.

A winning taste for kids and adults. Ice pops are easy and fun to make, so use whatever vegetables sound good to you.