Succumb to this simple, satiating, seductive Vietnamese tradition. Known as ca phe sua da, it’s just coffee, ice, and sweet, sweet, sweetened condensed milk.
“Little explosions of flavor” is how the author describes these luscious little orbs of yellow, orange, or red goodness. We don’t disagree. Neither will you.
Whether you have unripe berries, overripe berries, or an abundance of the season’s sweetest, most fragrant berries, say hello to your sweetly sticky solution.
This salad recipe–a great segue between winter and spring–is filled with cubes of roasted sweet potatoes, wedges of onions, and a sprinkling of feta on top of earthy spinach.
It may seem criminal to bathe the walloping nutrition of lentils and mushrooms in anything but wholesomeness, but there’s something to be said for quality of life. Hello, bacon!
Offer up this tangerine and beet salad recipe–all bright and sunny yellow–in the middle of a dismal winter day, and you’ll be hailed as a kitchen hero, nay, savior.
Hello Christmas! Here milk, bourbon, vanilla, and ice cream are whirred in a food processor for a festive drink. A sprinkle of cinnamon is the crowning touch.
Some consider this Catalan classic to be the great Spanish acquisition, considering how it’s so very versatile, vegetarian, and vegan.
A surprising take on a classic, this slaw dresses late-summer zucchini with your choice of dressing, whether rich and creamy or tart and sweet.
Simple. Surprising. Spunky. Just what we look for in a summer salad. Just what we found in this jumble of cucumbers, vinegar, and ginger.
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?)
These herbed omelettes, flecked with chives and Parmesan cheese, are rolled around a ricotta filling and cut into pieces. The omelets can be made ahead.
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