The mild flavor of cashews and their ability to blend to a cream make this sauce versatile and one that can be used as a white sauce or gravy.
This recipe has a great combination of silky tofu, crunchy Japanese panko breadcrumbs, and nutty toothiness of sesame seeds.
The cucumbers in this recipe are "almost pickled" after a 20-minute soak in two kinds of vinegar--bringing them to a softened and slightly tart state, without cooking or an unbearably long wait.
A richly seasoned hummus, alive with tastes of the Mediterranean, chicken marinated with fragrant cumin and paprika, and the freshness of juicy cucumber and fresh vegetables.
Mustard on salmon makes for a very Scandinavian dish, with a fine flavor of rosemary and lemon peeking through the mellow layer of mustard.
Fresh sage, rosemary and thyme add fragrance and earthy tastes to the roasted breast.
More beans and vegetables can be added to leftovers (if there are any) for a delicious never-ending soup.
With influences from Africa, Jamaica and Spain, this woodsy, spicy and sweet style of cooking lends itself to almost any meat or fowl.
This whole grain, vegetable-rich side salad is seasoned with harissa, a ubiquitous North African condiment. Some like it smoky, some sweet, and some double up on the cayenne for a palate-awakening hit...
A salad alive with textures and flavors. High in potassium and fiber, the turnip-like jicama lends a satisfying crunch and an apple/pear-like taste for a nice contrast with soft, sweet mango.