Very rich and crumbly.

Sour milk can be substituted for the buttermilk. 1 tbsp white vinegar added to 1 cup milk, stir well. Let stand 2 min.

“This dish spices up your traditionally affordable pot roast. The sweet complexity of Chinese five-spice powder and the tang of oyster sauce liven up a mixture of tomatoes, spices and vegetables for braising chuck roast. Serve with brown rice for soaking up the sauce.”

“Try this easy-to-follow recipe and enjoy one of Cuba’s most famous plates. Full of protein and flavor, Cuban-style black beans serve as a meal in themselves, or as a delicious side dish. By dry roasting the brown rice, you will enhance its flavor and increase its natural sweetness. Serve as a main course or side dish.”

“This easy to assemble dish makes for an enticing dinner. Slowly simmering to perfection, the warm, pleasant aromas of onion, garlic, white wine and fresh herbs announce a delicious meal. The slow cooking method allows the flavors to fully develop, producing tender, succulent chicken every time.”

“Native to the Caribbean and Central America, bananas are one of America’s favorite fruits. They are rich in potassium – one banana contains 450 mg, one-fifth of the adult daily requirement – and offer a fair share of magnesium (33 mg), too. In addition, bananas help to strengthen the stomach lining and are good for soothing indigestion. Most banana bread recipes are saturated with butter and sugar. This one uses a small amount of canola oil instead – which is much better for your heart – and honey, which of course means lots of flavor. Don’t use regular whole-wheat flour. It is too heavy for this recipe. Look for
whole-wheat pastry flour instead.”

“This wonderful bean spread has gained in popularity over the past few years. Our version has all the benefits of a more traditional recipe, but with less olive oil. The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic is a show-stopper. This is wonderful as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time and you’ll never be without a nutritious snack or lunch.”

“I used Rancho Gordo Borlotti beans for this recipe, but you could use other beans from the cranberry family if they are more readily available. The thing I love about Rancho Gordo beans is that they are fresh crop dried beans. Some of the dried beans you come into contact with in stores are from crops five or more years ago. Steve’s beans are typically less than a year old and they plump up beautifully.”

“I found petite dried ceci beans at a local Italian shop to use in this soup, but standard-sized beans work beautifully as well. I used a bit of vegetable bouillon to create a quick broth – the Rapunzel brand (regular with herbs) is a favorite. Soak your beans overnight or at the very least for a few hours before cooking the soup – in a pinch you could conceivably get away with using canned beans.”