Recipes
-
Fennel and Cauliflower Soup January, 2007 Serves 6 / This light wintertime soup is a great alternative to potato-leek.
-
You can have your fish and eat it, tooif you choose fish that’s caught or farmed sustainably. To figure that out, I use
-
Chop fennel’s bright green feathery fronds and stir into sauces in place of parsley or dill (add at the end of
-
Fiber-rich barley provides lots of volume for relatively few calories. In this recipe, its mild nutty flavor combines deliciously with high-fiber vegetables and herbs.
-
These are a light, fresh Japanese version of gyoza, or Chinese dumplings.
-
Dashi (Traditional Japanese Cooking Stock) December, 2006 Makes 4 cups / This smoky, flavorful stock serves as a base
-
Kale has a rich texture and flavor, but you can make this dish with seaweed as well.
-
Red Lentil Dal December, 2006 Serves 8 / One serving of this easy, flavorful dish provides about a fourth of your daily
-
Serves 6 / Made from pantry staples, this luscious dish brims with folate and B vitamins. Serving tip: Serve with pita