Made from a quirky combination of quinoa, dill, shredded zucchini, and currants - a quinoa salad from Maria Speck's new book, Ancient Grains for Modern Meals.
This Creole dish is a breeze to prepare and works well for busy nights after holiday shopping. It's great when you need a meal that can stand for a while once it's ready, and it reheats well. Serve with hot sauce.
This bacon, mushrooms, and lentils recipe is the ideal way to sneak veggies (mushrooms) and fiber (lentils) into your family's diet. The vehicle? Bacon.
When I was living in China, ordering a dish of something coated in spicy garlic sauce was usually a gamble. Take pork or eggplant for example, two Sichuan dishes usually cooked with this sauce. The dish could be either perfectly
Leftover cauliflower puree stands in for bechamel sauce in this lasagne and -- surprise -- it might just taste better than the original. Click here to visit the new home of KitchenDaily!
