Sweet, spicy, and pickled chutney goes well with curries, fritters, meats, and more.
Pomegranate molasses along with toasted pecans and chives adds depth of flavor to roasted eggplant.
Peppery baby mustard greens, matchstick carrots, and avocado mingle with a sweet, salty, gingery dressing in this salad.
The sweetness of beets can boost the flavor of dessert, too.
A sophisticated take on a side dish staple, these buttery peas would pair perfectly with pasta.
These spring rolls are just as much fun to make as they are to eat, which makes them a perfect summer dinner party food.
Start with a bed of fresh greens and a generous amount of fresh herbs – basil, cilantro, and mint. Then add some sliced scallions, top with roasted eggplant and toss in a sweet and spicy dressing.
Savory and crunchy kale cakes are delicious on their own or served with a little bit of yogurt herb sauce.
Keep the basic ingredients on hand and then mix and match to suit your tastes.
Salty, sweet, spicy tahini-ginger dressing brightens up a kale salad. Make the dressing up in advance to allow all the flavors to fully develop.
Exotic spices like cumin, fennel, and garam masala bring cabbage to life in this easy side dish. Lemon juice and cayenne pepper add an extra zing.
Crunchy and colorful cabbage coleslaw gets hints of warmth from crushed caraway seeds.
A Passover meal that is hearty with the last remaining winter vegetables but has a few hints of the arriving spring.
Make a big batch of this sauce at the beginning of the week to use on vegetables, rice, or meat.
Making homemade falafel from scratch is easier than you think. The key is start with freshly soaked chickpeas.
A hearty salad that is rich in flavor and color with the nutty taste and deep hues of forbidden rice.
Irish soda bread is a traditional treat for St. Patrick's Day. This sweeter version, called 'Spotted Dog' and made with dried fruit, is not considered traditional by Irish soda bread purists but it is still delicious.
Hearty and comforting cookies for the last lingering days of snow and cold.
Vichyssoise is usually served cold, but it can easily be transformed into warm, flavorful potato soup for cold days. Use your trusty immersion blender to blend this vegetarian soup to your desired consistency.