Recipes

This refreshing salad combines classic tabbouleh ingredients but substitutes puffed brown rice for traditional bulgur and adds red cabbage for color and crunch.

Why would frozen sweet corn and sweet peas be any cleaner from pesticides (Why Go Organic? September 2008) than fresh

Serve this sweet delight after dinner as your party chats around the fireplace. Place about 1 pound sliced manouri (a

Serves 6 / Combine lettuces and fennel in a salad bowl, cover with damp paper towels, and refrigerate up to three

Makes 2½ cups / This fresh and delectable dip can be made up to two days in advance. It’s also great on

Serves 10 / A vegetable-laden version of the Greek classic. This entire dish can be made one day ahead; cover with foil

Makes 3 ½ cups / Make up to four days before serving and refrigerate. Serving tip: Serve in endive or with warm pita

Makes 3 cups / This can be made up to one day in advance.

Serves 6 / This Kenyan staple simply means “beans” in Kiswahili. Serve over hot rice or alone with chapatti or other unleavened bread.