There’s something about the way salty, savory miso mingles with charred grilled beef that’s impossible to resist.
Strips of spiced pork get quickly seared and then topped with a sweet and tangy salsa in this summery take on Tex-Mex.
Known as pa jun in Korean (pa means scallion, and jun refers to battered, fried foods), these savory pancakes are more tender than their crispy Chinese counterparts.
Quinoa gives these veggie burgers a fantastic “chew,” and of course packs plenty of protein.
These sweet and sour pickles can be eaten as soon as they cool, but the longer they sit, the more flavorful and crunchy they’ll become.
Spicy, tender chicken, onion, and cheese make a delicious panini, but what elevates this dish is the cool, creamy jalapeño-and-cilantro sauce served with it.
Rich, luscious poached salmon offsets a bright and buttery sauce in this elegant entrée.
Scrambled eggs studded with salami and basil make a fine supper when paired with tomato-and-cheese-topped toast.
Vividly colored and amazingly aromatic, the sauce for this riff on linguine with clams is made by puréeing parsley and spinach with the broth left over from steaming open the clams.
Love quinoa but want to expand your repertoire beyond the usual grain salad or pilaf? These crisp-crusted quinoa cakes provide a mild canvas for the bold flavors of olives, peppers, and greens.
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