If you’re craving a bold-flavored way to boost your salads, this sesame-ginger miso salad dressing might be just what you’re looking for.
Use this assertive dressing on simple green salads, cucumber salads, seaweed salads, and cold noodle dishes. Easy to make with just a few ingredients, this dressing keeps well in the refrigerator for weeks — though you’ll likely use it up long before that!
Calabacitas is a traditional dish of Mexico and Southwestern U.S. The combination of fresh corn and summer squash, flavored with garlic and chiles, makes a simple and flavorful side dish.
A perfect way to take advantage of the bumper crop of fresh corn and summer squashes, you can serve this with just about any kind of meal.
Here’s an easy recipe for ejotes, which simply means green beans in Spanish, and sometimes refers to dishes made with them. This southwestern-inspired dish featuring green beans with tomatoes and chiles takes full advantage of this versatile green vegetable during its brief season.
Swap-ins: Use the most tender, fresh green beans for best results. That said, once green beans are past their prime and out of season, they can be tough, taking forever to cook. If you can’t get really good, in-season green beans yet want to make this dish, whole frozen green beans can be swapped in. Thaw completely before using.
Carob, touted as a chocolate alternative, has gotten a bad rap over the years — perhaps understandably, since there’s no reason whatever to replace chocolate. Carob is its own thing entirely. This guide to carob has all you need to know about buying, using, and enjoying it.
Strongly associated with the health foods movement of the 1970s, carob powder has commonly been used as a substitute for cocoa powder due to its similarity in color, texture, and cooking properties.