Ethnic Sensations

August 2014
If you love Hummus, then making it from scratch is well worth the effort! Just as the foundation of any great soup lies in its stock, a fabulous Hummus requires great beans.

July 2014
This bracing, green salsa is the perfect marriage of creamy and tart—outstanding for cutting the richness of complex, hot and spicy foods.

June 2014
Saag Paneer is that ubiquitous velvety, green, spinach-based vegetarian Indian dish that makes its way onto the menu of almost every Indian restaurant in the U.S.

May 2014
Sometimes, having nothing to work with in the fridge (or, so you think) forces you to think outside the box...with surprising results!

April 2014
The foundation of all great soups lies in the stock, and Mexican Tortilla soup is no exception.

March 2014
This dish is homage to the new “it” plate served at the celebrity hot-spot, Las Ventanas in Cabo San Lucas, Mexico.

February 2014
This nutritional powerhouse from the Andes is not only easy to digest, but, is one of the few plants that supplies the full panel (9) of essential amino acids needed to make a complete protein—-great news for vegetarians!

January 2014
This brightly colored and aromatic French puree is not only easy to make, its exquisite flavor pairs Vadouvan (Gallic curry), tarragon and almond cream to create a dish that not only complements rich meat dishes, but, works equally well served with any vegan meal!

December 2013
The background, supporting flavor players in this healthy, versatile dressing are the herbs de Provence and the bright, acid hits that come from the lemon, lemon zest and red wine vinegars.