A comforting chili
Craving something spicy, savory and satisfying? Read more
Very Veggie
Spice up your life
This recipe, drawn from North African cuisine, contains spices, dried apricots and tomatoes, producing a complex, sweet and savory sauce. Read more
A potluck pick
A gingery dressing and an almond topping add flavor to green beans in this dish, which is a good choice to take to a party where food may be out for several hours Read more
A refreshing salad
This version of tofu salad differs in several ways from the usual. Read more
A festive treat
Buttery-crisp pineapple tarts, known as feng li su in Taiwan, are normally filled with a tangy, slightly sweet pineapple jam. Read more
Purely pumpkin
Not sure what to do with that can of pumpkin puree leftover from the holidays? Read more
Pepper perfection
Poblano peppers are mild and sweet, not fire-alarm spicy. Read more
A flavorful soup
This basic soup is simple, hearty and healthy. Make a large pot and freeze some for convenient, quick meals. Read more
Flavorful frittata
Frittata, with endless possible add-ins, can be served at breakfast, lunch or dinner, and holds up well as a leftover. Read more
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A dish with umami flavor
The king trumpet oyster mushroom is the largest fungi of its variety. Read more
A tale of two tisanes
These two tisanes — or herbal teas — in their festive tones would offer the teetotalers at your New Year’s Eve party a refreshing way to ring in the new year. Read more
A citrusy side
Pomelo, known as jabong in Hawaii, is the largest of the citrus fruits, and an original species, meaning it is not a hybrid like most fruits. Read more
Colorful kabocha
Kabocha, available year-round in Hawaii, is a key ingredient in this recipe. Some of the chunks will break down, giving this curry a lovely orange-red color. Read more
A stir-fry side
As great as eggplant is in a stir-fry, results can vary. Read more
Pickled picks
This quick and easy recipe is great for the holidays. Read more
A fall favorite
Think of this dish as a veggie-forward fried rice, but instead of typical ingredients such as peas, carrots and kim chi, it’s packed with spinach and bears the fragrance of jasmine rice, garlic and cilantro. Read more
Brighten up the table
Quinoa, first grown in the Lake Titicaca region of Peru and Bolivia, has an impressive nutritional profile. Read more
A colorful concoction
The vegetables in this dish — bell peppers, jicama and corn — share an origin in Central and South Americas, making them New World sources of nutrition. Read more
A hearty ‘poke’ dish
Breadfruit originated in the Indo-Malayan region and New Guinea, then spread throughout the Pacific, carried by voyagers in canoes. Read more
Sweet and spicy
Make a batch of this and keep it on hand to quickly add spice to meals. This chunky sauce is loaded with dried chile peppers, sweet with cranberries and also packed with nuts. Read more
A cabbage side dish
Baby bok choy is one of the easiest dark greens to turn into a side dish. Read more
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