Recipes

 Dried figs and prunes add vitamins, fiber, and zing to this Moroccan stew. Serving tip: Serve with whole-wheat couscous or polenta and lightly braised greens.

Prep tips: For variety, add oysters or chicken sausage, or stir in chopped greens when you add the shrimp. If your slow cooker is an older model, use a slightly higher temp to be sure the rice cooks completely. Serving tip: Pair with garlic bread to sop up the hearty sauce.

Surprisingly, a slow cooker works well for some quick dinners, too; its even temperature is ideal for simmering fish. Serving tip: Accompany with brown basmati rice and a salad of chopped kale tossed with feta, walnuts, olive oil, and lemon juice.

For the best flavor, prepare this recipe about an hour before guests arrive.

These eggplant slices will melt in your mouth. Try topping them with just a spoonful of tomato or pesto sauce and a few gratings of fresh parmesan cheese.

Mamposteao rice is one of the best ways to enjoy red beans. Sometimes Chef Giovanna adds small diced baked ripe plantains for sweetness.

Salinas, a coastal town, claims creation of this recipe, and every Puerto Rican restaurant claims to make the best mojito. The traditional mojito preparation uses chicken bouillon cubes and a lot more oil; this lightened version is easy to make, keeps well refrigerated, and tastes marvelous on top of every catch from the sea.

This filling recipe features a dough made of yucca root instead of corn.

You haven’t been to Puerto Rico if you haven’t tried mofongo, green plantain that’s fried, mashed, and seasoned. Chef Giovanna seasons it with garlic and boils it instead of frying to make it healthier while still retaining its unique flavor.