The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)
Our roasted parsnip and Jerusalem artichoke soup is ideal Jewish holiday fare. The parsnips and artichokes give the soup a deep earthy flavor. Keeper soup.
Poached fruit–peaches, plums, apples–are poached in an herbed sweet wine liquid. This poached fruit compote is perfect for Sukkot or any celebration.
This peanut butter fondue is oozing with semisweet chocolate and creamy peanut butter. A unique fondue, it’s a great recipe for peanut butter fiends.
This Southwest chile cheese fondue is brimming with chile ingredients, cheese, and spices. This is a fondue with brio. Dip chorizo for a flavor blast.
This cauliflower fondue is full of Asiago cheese and smoked paprika. An unusual fondue, it gets texture from the cauliflower. A favorite of fondue lovers.
For these steak tacos, flank steak is marinated in a spicy sauce then seared medium-rare. The steak and garnishes are piled on tortillas to make tacos.
Napa cabbage, carrots, peanuts, scallions, and herbs are tossed with seared tofu and drizzled with an Asian garlic-chile sauce. A tofu lover’s salad.
This chicken chili is called black and white because of the of black beans and cannellini beans. The chicken makes the chili lighter but it’s still hearty.
We, too, were startled by the shocker ingredient in this intriguingly sweet, Easter-rific glazed ham. Tasting is believing.
This papaya, green pea, and rice salad is perfect for a summer’s day. The papaya is fresh, the green pea snappy, and the rice plump with the dressing.
Papaya chicken is just that: tender chicken that has been stewed in a papaya spice-infused sauce. Make sure to use fresh papaya and free-range chicken.
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