Ethnic Sensations

September 2013
In this recipe, the humble lamb shank is taken to new heights, creating a dish that is savory, complex and “oh-so-comforting”—all at the same time.

August 2013
In this rendition, the amount of mayo traditionally used has been reduced by one-third, and, this dish is further lightened-up by substituting just enough nonfat Greek yogurt so a hint of tanginess is imparted, yet, the texture remains rich and creamy.

June 2013
The first thing you will notice about this dish is how fresh it tastes: everything is from scratch — even the garbanzo beans — and, you’ll know it!

March 2013
Barley brings more to the table than just great taste — it is a nutritional powerhouse that may reduce your risk of heart disease, diabetes and may help your body to better withstand the rigors of chemo and radiation therapy!

December 2012
This recipe is a homage to a traditional Tuscan recipe, which tosses hot pasta in a rustic, hearty sauce of boiled pumpkin, heavy cream, garlic, sage, rosemary, butter and Parmesan cheese.

July 2012
This creamy, thick and soul-satisfying corn chowder is a homage to that iconic, Central and Eastern Mexican dish—Chileatole.

June 2012
One of the best, “crave foods” that will come off your Weber grill this summer is authentic, Baja-Style Carne Asada (mesquite-grilled, skirt-steak) Tacos...

April 2012
Hummus, as we know it, is an Arabic vegetarian dip consisting of cooked, mashed garbanzo beans (aka chickpeas), blended with tahini (sesame seed paste), lemon juice, garlic, olive oil and salt.

March 2012
The secret to keeping this lean meat both tender and juicy is two-fold: using a low-and-slow cooking temperature of 218 to 220 degrees Fahrenheit and adding a few pork baby back ribs to the braise.