The spice in this dish from Jennifer Maeng, executive chef at Korean Temple Cuisine in New York City, adds more than taste. A compound found in red-hot pepper may also rev up your metabolism. Wok star!
You don’t have to be a vegetarian to love this meat-free twist on the classic French dish coq au vin (chicken and mushrooms simmered in a red-wine sauce
Laced with a splash of wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter — Thousand Oaks, CA
My family enjoys this dessert anytime of the year, but it's especially refreshing during the hot months. You can use whatever fruits are in season. —Ida Ruth Wenger, Harrisonburg, Virginia
