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Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey They also are delicious draped over a pile of rice.
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Coi chef Daniel Patterson's vegan roasted eggplant soup recipe is ideal for a cool summer meal.
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Get Paprika Spice Turkey Breast with Hummus and Paprika Yogurt Sauce Recipe from Food Network
cooking.nytimes.com
Ravaiya is the name of this traditional Gujarati dish, where whole small vegetables like okra, potatoes or the baby eggplant used here — ringan is the Gujarati term for eggplant — are stuffed with a chunky spice paste, a complexly flavored mixture of crushed peanuts, chiles, ginger and spices As the eggplant cooks, that melts into a rich, nutty sauce, and the result is a remarkably full-flavored vegetarian meal in under an hour You can serve this dish with basmati rice, or with Indian flatbreads like roti or paratha, the latter of which you can find frozen in some supermarkets and heat on your stovetop.
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This bright green salad features blanched broccoli tossed in a light sesame dressing with toasted sesame seeds. Quick and delicious!
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Pumpkin seeds are coated in plenty of cumin, chili powder, and cayenne pepper for a Mexican-inspired treat in the fall.
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Don't toss those seeds from preparing pumpkins; maple and cinnamon-spiced baked pumpkin seeds make a unique snack for fall.
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An easy way to season and roast raw pumpkin seeds or leftover seeds from a jack-o’-lantern.
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Tossed with chili powder and salt for a spicy snack.
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In this quick and easy recipe, pumpkin seeds are coated with curry powder and cinnamon sugar for a sweet and spicy snack with a crunch.