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Try this seasonal spin on salsa: Switch out the tomatoes and garlic for cranberries and apples. Low in calories and gluten free, you can keep it in the fridge for snacking or as a general condiment: mixed into yogurt for breakfast or lunch, as a creamy dip with the yogurt, as a salad dressing with…
Continue reading “RECIPE: Cranberry Salsa For Thanksgiving & Christmas”
Will you be doing something festive for Cinco de Mayo? Think beyond guacamole. This recipe, from Bush’s Beans, tops the ever-popular hummus with two Mexican favorites—salsa and queso fresco—to create fusion hummus. Even if you’re not doing anything special, serve it as a first course with dinner, or as an accompaniment to a glass of…
Continue reading “RECIPE: Mexican Hummus For Cinco De Mayo”
Two days ago we showed how to give international flair to poke, the Hawaiian spin on sashimi salad. Today, our colleague Hannah Kaminsky transforms one of the blandest foods in America (via Italy): gnocchi. Here, she makes a fusion dish of potato gnocchi and Indian spices (photo #1), to create “samosa* gnocchi,” inspired by the…
Continue reading “TIP OF THE DAY: Turning Bland Foods Into Flavorful Foods”
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