This brilliant green soup is packed with antioxidants from spinach, cilantro and broccoli and has a smooth, silky texture from coconut milk.
Breakfast for dinner doesn’t have to be sweet, but it can be just as fun and delicious. We whisked fresh herbs and a spicy serrano chile with eggs for a savory French toast. Peas, cooked in curry, are the perfect spiced topping.
This salad is a symphony of textures: soft-as-velvet roasted sweet potatoes, chopped almonds, and sticky morsels of dates.
Bright in flavor and color, this stew is topped with smooth slices of avocado and crispy pepitas - still hot from your skillet.
This Asian-inspired salad is an ode to brilliant greens: raw crisp bok choy, a generous handful of fresh cilantro leaves, and slightly charred avocado. Shredded chicken catches a spicy sambal dressing, and each ingredient is coated in toasted sesame seeds for a nutty finish.
Fried green tomatoes need to be eaten piping hot, the golden cornmeal crust enclosing a tart, juicy slice of tomato still crisp. Same with these crunchy little okras, though they’re both even better when drizzled with addictive Bees Knees Spicy Honey. A bowl of grits with melted cheddar softens the heat.
Fresh garbanzo beans are the surprise star of this stew. You can use them anywhere you’d use edamame, peas, or cooked garbanzo beans.
We crisped a naan (an Indian flat bread) under the broiler and used it as the base for this Caesar-inspired salad. We swapped escarole in and added fresh oregano for a new spin on the classic.