Savory dips are just about the most versatile thing you can make, because not only can a neverending variety of items be considered dippables, the dip itself can become a sauce if you thin it a little bit and then toss it with pasta, whole grains, meat, you name it. Or you could thin it [...]
Continue reading about Celebrating Summer with a Cool Green Dip
Winter = soup. Especially hearty soups that are fragrant with spices — in this case, curry. And thanks to the inclusion of millet and a touch of coconut milk, you’ll have a thick, creamy soup that’s filling enough to be a main course. You could also stir in crab or cooked shrimp at the very [...]
Continue reading about Finding Winter Happiness in a Soup Bowl
There’s a hot culinary secret just waiting to be discovered in the dairy aisle, one that can create luscious dips, spreads, and sauces, especially when it comes to desserts: full-fat Greek yogurt. Yep. If you want amazing flavor and texture, skip the low-fat variety. (You can always make your own low-fat yogurt by pouring in [...]
Grains are great — you can grind them into flour and bake with them, you can toss them into stir-frys and use them as the basis for pilafs and salads, and you can thicken just about anything with them. (There are tons of other ways to use grains, but as one of my favorite childhood [...]
Call it the next incarnation, call it fusion cuisine, or call it for what it is–a vague version of falafel that became glorified hummus. Being a big chickpea fan, I was pleasantly surprised by the result. This would be a great high-flavor, low-fat dip to bring to a party! 1 15-oz. can of chickpeas, drained [...]
I threw together some odds-’n-ends for an appetizer last night, and it worked! Thought I’d share the recipe: 1 can white beans (Great White Northern), drained 3-4 marinated artichoke hearts, finely chopped juice of 1/2 a lemon 1/2 a medium white/yellow onion, finely chopped 2 cloves garlic, finely chopped 1 tsp. dried rosemary 1/2 tsp. [...]
Once you have tahini (sesame paste) this Middle-Eastern classic is easy to make. (Tahini can be found in a Middle-Eastern specialty market or the Middle-Eastern section of a well-stocked grocery store.) I’ve found that sautéing the garlic gives the dip a slightly nutty, not-so-overpowering flavor. 1 can (2 cups) chickpeas, drained 1/2 cup sesame or [...]
