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Vegan

To Trim Artichokes into Bottoms

When trimming artichokes in the following manner, make sure you scrape out every bit of the choke, as this will help prevent the artichoke bottoms from turning brown.

Orange, Red Onion and Black Olive Salsa

A colorful topping for any kind of fish, especially broiled salmon, sea bass or halibut.

Cranberry, Ginger and Peach Preserves

This southern version of the holiday cranberry sauce includes peaches, one of the region's favorite fruits.

Tomato-Rubbed Bruschetta

This bruschetta tastes best with tomatoes fresh from the garden. This recipe can be prepared in 45 minutes or less.

Toasted Pumpkin Seeds

Don't think of toasted pumpkin seeds merely as a topping for the Risotto with Tuscan Kale — they also make a terrific hors d'oeuvre or snack.<

Chili Popcorn

Active time: 10 min Start to finish: 10 min

Fennel Salsa

The fresh flavors and crisp textures in this salsa complement the tender sea bass.

Herbed Olives

Can be prepared in 45 minutes or less but requires additional unattended time.

Tomato Chermoula Sauce

This thick, spicy sauce is typically used in Moroccan dishes. Use it as an accompaniment for Shrimp Phyllo Purses with Tomato Chermoula Sauce.

Sweet-and-Sour Onions

Zia Maria is a simple but delightful restaurant in Alghero, a popular tourist resort on a part of Sardinia's west coast known as the Coral Riviera. The dining room is very basic; a large fireplace and some antique cooking equipment are the only things to distract you from the traditional Sardinian menu. But that's a good thing, because once you start in on pickled artichokes and mushrooms, wild boar in sweet-and-sour broth, or ricotta ravioli with tomato sauce, you'll appreciate having few distractions. Each dish, like these tangy onions from the restaurant's selection of antipasti, is cooked and presented in straightforward fashion.

Green Bean, Spinach, and Beet Salad

Ensalada de Ejote, Espinaca, y Betabel The green beans and the poblano chiles in the salad dressing may be the only ingredients that are indigenous to Mexico, but the colorful combination of vegetables, with their contrasting textures, results in a fitting accompaniment to any Mexican dinner.

Confit of Winter Fruits

The acidity of the vinegar and grapefruit is balanced by the quince, apple, and pear flavors in this French-style chutney. Bananas add creaminess. Use ripe fruit for best results.

Cilantro-Tomato Salsa

This recipe accompanies Black Bean Soup with Cilantro-Tomato Salsa

Quick Cabbage and Carrot Pickle

Can be prepared in 45 minutes or less. Makes use of the microwave oven.
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