Makes 6 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or […]
Berbere Spice Paste
Makes 2 3/4 cups Berbere is a traditional Ethiopian spice blend made with chiles, warming spices, fenugreek, and other aromatic ingredients. Use this paste to rub meats, poultry, and fish before grilling. Ingredients 4 pequin chiles, seeds and stem removed 2 teaspoons cardamom seeds 1 teaspoon coriander seeds 1 teaspoon […]
Black Bean Cakes With Tomato Salsa
Makes 4 servings Plant-forward recipes aren’t always vegetarian, but they may use flavorful meats in a supporting role, just like the chorizo in these black bean cakes. For a full vegetarian version, leave out the chorizo and add 1/2 teaspoon (or more, to taste) of chile powder for a little […]
Butifarra (Traditional Peruvian Ham Sandwich)
Makes about 24 sandwiches This recipe makes quite a bit of ham, so you may have leftovers (unless you have 24 hungry people to feed!). You can tightly wrap any remaining pork and freeze for later, if you like. You can find Peruvian-style chile pastes (we use ají panca and […]
Chayote and Pineapple Chimichangas
Makes 8 servings A chimichanga is essentially a fried burrito, so this recipe starts with a homemade tortilla dough. Don’t be intimidated (also don’t be afraid to substitute prepared burrito-sized tortillas)! The dough comes together easily for a tender, crisp exterior. The filling is made up of chayote, a tender […]
Chicken Tagine With Apricots & Golden Raisins
Makes 4 to 6 servings Ingredients 12 chicken thighs Kosher salt, to taste Freshly ground black pepper, to taste 3 tablespoons extra-virgin olive oil 12 cipollini onions, blanched for 10 seconds and peeled 3 tablespoons peeled, sliced ginger 6 garlic cloves, thinly sliced 2 teaspoons toasted cumin seeds, ground 1/8 […]
Chicken Tortilla Soup
Makes 6 Servings A hot bowl of chicken soup nourishes more than just our bellies, and this recipe is the perfect way to share your warmth and good cheer. Substitute vegetable broth and cooked black beans for the chicken for your vegetarian friends and family.
Cilantro-Cashew Chutney
Yields 3 cups
Creamy Pinto Beans
Makes 6 to 8 servings Ingredients 1 lb dried pinto beans 5 1/2 cups water 2 1/2 cups chopped yellow onions 3 ancho chiles, seeds and membranes removed 1 teaspoon ground cumin 2 teaspoons tomato paste 1 teaspoon dried Mexican oregano 2/3 cup milk 2 tablespoons vegetable oil 2 garlic […]
Cucumber Raita
Makes about 2 1/2 cups Ingredients 2 cups plain yogurt, drained 1/2 cup seedless cucumbers, peeled and diced small 2 garlic cloves, minced 1 tablespoon mint, chopped 1/2 teaspoon ground cumin 1/4 teaspoon kosher salt, or to taste 1/4 teaspoon freshly ground black pepper, or to taste Dash cayenne pepper […]
Date and Almond Cake
Makes 4 to 6 servings Although this is not a baked cake per se, it is formed into a cakelike log. It is a great little snack out of hand, but it is also one of the tastiest accompaniments to cheese, so it makes a fantastic addition to almost any […]
Diabetes-Friendly Cuban-Style Black Bean Soup
Makes 6 servings We love the added flavor from the spices, sun-dried tomato, and sherry vinegar in this diabetes-friendly black bean soup. Garnish it with some mixed grains and wilted spinach and it becomes addictive. Ingredients 12 ounces dried black beans 8 cups low-sodium chicken broth 1 sachet d’épices (2 […]