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Quinoa, a grain both high in protein and fiber, is a healthy substitute for white rice in salads, soups, and stir-fries.
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This recipe is by Alice Hart and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Any sort of squash can be used for this recipe. Use pumpkin, and you'll have pumpkin soup.
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Get Robalo en Papillote with Local Vegetables and Scallion-Ginger Sauce Recipe from Food Network
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To us, the best salads include warm grains, raw vegetables, creamy cheese, crunchy seeds, and a tangy, slightly sweet dressing. This one has all that.
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Give your roasted cod a seriously pretty boost with a robust plum salsa.
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This recipe is by Julia Moskin and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Garlic, ginger, lemon grass, chile peppers, coriander and cumin flavor this Thai-inspired coconut milk soup with chicken and bok choy.
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This Thai-inspired dish mixes noodles with bean sprouts and mushrooms in a lightly sweetened peanut sauce.
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Get Duck, Duck, Delicious Burgers Recipe from Food Network
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Get Duck, Duck, Delicious Burgers Recipe from Food Network
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For a fun yet elegant dessert, Daniel Boulud tops an easy, creamy ginger-mascarpone mousse with chopped mangoes and pineapple, raspberries, and generous scoops of vanilla ice cream.