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106
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06/27/2011
Iranian-born home cook Noura Samimi serves this refreshing Persian side salad with kuku kadoo and rice at her home in Manhattan Beach, California.
Issue #127
07/15/2011
This is a wonderful dish for the summer dinner table or a family gathering.
Issue #8
07/26/2011
The savory simplicity of mushrooms grilled over hot coals is always a favorite summer side dish. Only a hint of garlic and parsley are needed to flavor these earthy vegetables.
Issue #68
03/19/2013
Almost any vegetable can be substituted for spinach in this vegetarian appetizer.
Issue #155
06/08/2012
The recipe for this zesty Iraqi salad, which uses pickled mango, or amba, comes from the cart Aladdin's Castle Café in Portland, Oregon.
Issue #148
10/19/2011
This version of rundown, typically made with mackerel, was renamed by chef Yvonne Peters-Hope of Ashanti Oasis Vegetarian Restaurant, who gave us the recipe for this meat-free take on the savory breakfast stew.
Issue #142
06/27/2012
Our take on a classic meatless burger calls on a slew of vegetables for flavor, color, and texture: carrot, celery, arugula, beans, and — the ingredient that really makes it — quinoa.
Does Not Apply
05/31/2012
We took inspiration from falafel when developing these burgers — but unlike the dense, often dry deep-fried chickpea fritters, this sautéed patty is light and rich in texture, with added depth from roasted garlic.
Does Not Apply
07/07/2011
Developed as a salvage effort after a batch of long-grain rice failed to cook properly in a rice cooker, this bright, deep saute just might be an improvement on the original plan.
Does Not Apply
03/19/2013
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Issue #155
09/04/2012
Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream.
Issue #150
07/18/2012
These vinegary pickled chiles are an essential condiment for all kinds of street foods in Mexico.
Issue #149
10/30/2011
Red onions soak up the flavors of oregano and cumin in this classic pickle relish, served with fresh seafood in Yucatan, Mexico.
Issue #142
10/02/2011
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Issue #141
06/29/2012
This bright-tasting relish is one of our favorite uses for summer corn.
Issue #130
09/21/2011
These Tex-Mex-style enchiladas are great accompanied by fried diced potatoes and tangy cabbage and radish slaw.
Issue #121
07/05/2011
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
Issue #113
07/06/2011
An abundance of fresh herbs makes up the bulk of this unique sauce, while apricot preserves add just a hint of sweetness.
Issue #26
03/20/2013
This recipe tosses sweet apples with crisp watercress and nutty kohlrabi in a sumac-infused yogurt dressing.
Does Not Apply
04/05/2012
The bite of horseradish takes the place of vinegar in this simple salad recipe.
Does Not Apply
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