Flank steak in the right marinade becomes succulent and tender. The marinade for this dish is based on Cuban mojo, the signature marinade of Cuba. It’s often served in Latin American restaurants as a dipping sauce for meats, poultry and fish. Try this heart-healthy version.
This recipe illustrates the influence of the Pacific Rim on San Francisco cuisine. The flavors are unmistakably Asian, including the chicken marinade and mix of cabbage, bean sprouts and daikon radish in the slaw.
Chimichurri sauce is as popular in Argentina as ketchup is in the United States. A sauce that’s full of fresh chiles, herbs and onions, it will liven up anything you grill.
You’ll often find this dish on the menu in Indian restaurants. The chilled raita, a yogurt-based condiment, serves as a cooling counter-balance to the spicy cauliflower and lentils.
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This savory Greek appetizer is usually made with a lot of butter and feta cheese, which is delicious but very salty. This recipe offers a lighter, heart-healthy alternative.
Here’s a healthier pie crust than the ones you would typically encounter, which are often heavy in saturated fats. This crust takes only a few minutes to mix together and roll out.
These little open-faced sandwiches make a light, delicious lunch. The recipe relies on first-rate ingredients so make sure your tomato is ripe and that the arugula and goat cheese are fresh.
These green beans offer sweet and hot flavors along with the distinctive taste of cilantro or Thai basil. They make a great side dish, and you can also use the sauce to pour over grilled white fish or chicken.
This is a last-minute dessert that can be made while you brew the coffee and finish clearing the table.
This recipe is simple and a great way to add veggies to your grilled fare. The dressing is light and gives this slaw a distinct Asian flavor.