Creamy cottage cheese combines with watercress, lemon, chive, and parsley to make a bright dip for raw vegetables. This recipe first appeared in our November 2013 issue along with Helen Rosner's story In the Raw.
Juicy red grapes are the star of a sweet and lightly spicy fresh salsa made with cherry tomatoes, cilantro, and honey. Leah Koenig, who developed the recipe for our One Ingredient, Many Ways series, likes to serve it with baked fish or chicken, or as a starter with tortilla chips. See the recipe »
Sweet and smoky blueberry chipotle ketchup makes a perfect addition to all manner of grilled foods; it's great in place of barbecue sauce on chicken legs and meaty portobello mushrooms. See the recipe »