Cucumbers with Oregano, Feta and Pine Nuts
Crisp, crunchy and light, this cool cucumber salad recipe is a welcome side at meals following warm spring days spent in the backyard.
Tabbouleh with Green Beans and Feta
Perfect as a vegetarian main course, this green bean salad also fills the bill as a great potluck dish.
Green Beans with Parmigiano Reggiano
A last-minute sprinkle of Parmigiano Reggiano, the glorious cheese from northern Italy, adds terrific flavor to a sauté of beans.
Spring Fruit Compote
Berries, pineapple and dried apricots meld in a light syrup of Grand Marnier or orange juice.
Red Grape–Grapefruit Salad
A bolt of citrus, a touch of sweet fruit and crunchy almonds doll up mesclun mix.
East-West Black-Eyed Peas
Black-eyed peas, a New Year’s Day must, team up with miso for a bicultural celebration.
Ensalada with Jicama, Corn and Beans
A super fresh and refreshing salad from Chicago's Mundial Cocina Mestiza features lots of sweet crunch from jicama and tortilla strips.
Herb-Infused Olive Oil
Use this flavorful oil in salad dressings or drizzle over grilled meats or vegetables.
Cilantro and lots of fresh garlic make this salsa an exciting addition to Mediterranean or Latin dishes.
Cranberry Chambord Sorbet
A heady undercurrent of black raspberry liqueur and cranberry flavors hallmark this grown-up sorbet.