We found 72 results tagged with "new tastes"
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Experiment with Nut Milk
Would you like to taste something new? Nut milk may be just what you're looking for.
64 Challenges
64 Challenges found
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Experiment with citrus
Citrus is a wonderful way to wake up wintertime salads and add a colorful punch to desserts and entrees. This list of fragrant options is endless: oranges, mandarins, tangerines, blood oranges, grapefruits, lemons, and limes are commonly seen in stores. Lesser known citrus fruits include tangelo...
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Choose chicory
Chicories include Belgian endive, radicchio, curly endive, and related flowering perennials that produce salad leaves. They are delicious and versatile plants. Even if you haven’t discovered chicory’s bold flavor, you may have enjoyed it in coffee; roasted, dried chicory has been added...
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Go for dark, leafy greens
Dark, leafy greens are one of wintertime’s vegetable delights—earthy, nutritious, and flavorful. Whether you toss them into salad, slide them into sandwiches, or saute them with olive oil and garlic for a splendid side dish or main—they’re divine with grilled sausage and...
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Craft a kugel
Baked noodle pudding, or kugel, is one of Hanukkah’s best–loved staples, alongside latkes and jelly doughnuts. Kugel can be sweet or savory, creamy with dairy (often sour cream or cottage cheese), studded with raisins, pineapple or cinnamon, and served hot or cold. Alternatively, you can...
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Make a pancake mix
Next time you reach for that packaged pancake mix, think about whipping up and storing a homemade, whole–grain batch instead. Whole–grain pancake mix is a boon to brunch—delicious and nutritious! Plus, you can scale your ratio of whole–grain to white flour to whatever level...
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Use an alternative natural sweetener
Sugar plays several important roles in baking, among them lending moisture, providing a crisp texture, and acting as a preservative. Many bakers would advise caution when substituting natural or unrefined sweeteners for refined sugar, as you may not end up with identical results. That said, if you...
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Throw a vegetarian Thanksgiving
Thanksgiving cooks: Let’s talk turkey about holiday entrees. The truth is, you don’t need meat to make a meal memorable. Many vegetarian dishes can sit proudly at the center of the Thanksgiving table: stuffed acorn squash, onion and leek tarts, bread pudding, frittatas and quiches...
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Cook up some cauliflower
Actually a type of cabbage, cauliflower is an oft-overlooked vegetable with a remarkable variety of uses. Peaking in freshness in October and November, it’s a wonderful fall option for purees, steamed florets, sautés, and raw veggie platters. Look for one that is white, creamy, and heavy...
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Love leeks
Autumn is a great time to enjoy fresh leeks, which are a boon to soups, stews, tarts, and sides. Choose leeks that are flat on the bottom and not too deeply green at the tip. You can store them unwashed with the root end uncut for maximum freshness. If you’ve ever wrestled with one of these...
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Fire up the flavor with Indian spices
Indian cuisine relies on a flavorful collection of spices and spice combinations, including garam masala, turmeric, chili, cumin, coriander, star anise, black pepper, cloves, and cinnamon sticks. If some of these sound intimidating to the uninitiated, try starting with more forgiving recipes, like...
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Say “yes” to squash
As summertime zucchini and crookneck squash give way to winter varieties like acorn and butternut, it’s a great time enjoy the whole range of squash offerings. Today, challenge yourself to think: soup, stuffed, and sides.
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Video: Brown Rice-Stuffed Acorn Squash &...
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Perfect your guacamole
Whether it’s smooth or chunky, spicy or mellow, simple or exotic, this delicious Latin American dip export is always a crowd pleaser. Guacamole at its most basic can be whipped up with a couple of avocados, lime juice or garlic, and salt. You can experiment with adding tomatoes, salsa, pepper...
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Match sweet with savory
One way to keep snacks fresh is to marry opposite flavors in appealing, unique ways. Combining complementary sweet and savory flavors, for example, can get you to experience old favorites in new ways. Today, challenge yourself to invent some exciting sweet/savory snack partnerships. Here are some...
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Dip into applesauce
Unsweetened organic applesauce is not only a delicious side dish and topping for pork, it’s also a unique dip and a great accompaniment to snacks. Try dipping toast “fingers”—thinly sliced pieces of toast—in a bowl of sauce, spreading applesauce and a sprinkling of...
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Consume kabocha
Often called Japanese pumpkin, kabocha is a winter squash you can find in stores through spring. Believed by some to be an aphrodisiac, kabocha looks like a smallish, green version of a traditional North American pumpkin. Today, challenge yourself to sample a squash that’s gaining in...
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Perfect pasta salads
Summer parties often mean rich, mayonnaise-y pasta salads. If you want the flavor without all the fat, take heart: You can update your pasta salad to take advantage of the spring harvest and fresh herbs! Today, challenge yourself to make the following changes:• Increase parsley or basil from a...
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Place couscous center stage
You may have tried couscous as a side dish, but have you tested it as a featured entrée? Although the Middle Eastern pasta staple goes great with grilled meats, it is also ideal mixed with white beans, chickpeas, squash, and greens; stuffed inside bell peppers; or dressed with fresh mint as a...
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Grab the green
Yeah, we know you already know the nutritional value of a nice bunch of fresh leafy greens. But when was the last time you added a new green to your repertoire or prepared familiar ones in a fresh way? Today, challenge yourself to whip up a festival of green flavors, using some of these tips:•...
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Make do without mayonnaise
Many summer–salad favorites rely on rich, creamy dressings that can be heavier than some of us want. To keep the flavor while losing the excess fat, challenge yourself to try some of the following no–mayo makeovers:
• Potato salad: Switch out mayonnaise for olive oil with vinegar or...
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Focus on kid-friendly flavors
In the always-challenging game of getting kids to eat adventurously, spices and naturally high-kicking flavorings are a cook’s best friend. Contrary to popular opinion, picky kids can enjoy sophisticated flavor pairings and complex flavors. Introducing them in combination with their favorite...
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Make your own meat substitute
Sounds intimidating — and totally intriguing — doesn’t it? Turns out, turning tofu’s texture more meat-like and replacing meat in a traditional recipe is pretty straightforward. Today, challenge yourself to take these extra steps in preparing tofu to sub in for ground beef or...
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Enjoy El Salvadoran food
El Salvadoran cuisine is gaining traction in the U.S. among Latin food lovers for its unique flavors and wholesome ingredients. In El Salvador, a country known more for its challenging political history than its intense culinary traditions, it is common to see indigenous treats paired with...
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Try new phytonutrients
Turns out, many Americans get their beneficial phytonutrient intake from just a few fruits and vegetables. Although some is definitely better than none when it comes to these health-promoting plant compounds, variety is also good. Today, challenge yourself to go for more densely nutritious...
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Chai for a change
Not a tea drinker? Or maybe your tea tastes run toward the traditional? Embrace another sort of tradition by trying a chai. Chai is a richly spiced tea that has been brewed for centuries around the world, namely in India. Chai is a black tea enhanced by varied spices, including cinnamon, cardamom...
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The art of artichokes
As much a culinary journey as a destination, artichokes are best appreciated as a fun, prolonged diversion with a succulent payoff at the end (when you get to the meaty “heart”). This thistled vegetable should be bought tightly closed, and washed thoroughly in cold water. Rubbing the...
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Ruddy rhubarb
Often overlooked, rhubarb is a versatile spring harvest fruit that pairs well with strawberries and adds a gentle sweetness to desserts and other fare. The only edible part of the plant is the stalk, which can be up to two feet long! Today, challenge yourself to explore some of the pies, breads...
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Flower power
To many of us, edible flowers are something to sample infrequently, at gourmet restaurants and on wedding cakes. Think again! Flowers like viola and nasturtium add a delicate green floral note to many dishes. And many varieties, from marigold to pansies, not only add a punch of color to salads and...
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Dress it up
Salads becoming ho-hum? Dress them up with a homemade dressing that puts store-bought stuff to shame! Today, challenge yourself to whip up a basic Dijon vinaigrette. Some tips: • Use a clean reusable jar with a sealable lid.• Using a ration of olive to vinegar of 3:1, emulsify white wine, rice, or...
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Stock your sandwich
For many of us, sandwiches are merely a go-to meal when we don’t have time for something more involved (or nutritious). But sandwiches can be packed with nutrients if you take a little time to do them right. Today, challenge yourself to make a sandwich that offers positive nutrition as well as...
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Veggie-grain combos
Combining veggies and whole grains in the same side dish offers a fresh take on dinnertime standards. Fresh spinach, for example, is a great friend for brown rice or other grains (quinoa or bulgur come to mind), as its tenderness allows it to “cook” simply by cohabiting with the warm...
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All about asparagus
Springtime means asparagus season, and this elegant vegetable is surprisingly easy to prepare in a variety of forms. Whether your preference is for thick or thin stalks, you should choose stalks with tightly closed tips and no flowering, bright green — or, in the case of white asparagus, ivory...
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Embrace eggplant
With its rich purple skin and sensual curves, eggplant, or aubergine, is one of nature’s most beautiful foods. But mishandling this tender vegetable can produce chewy results or a bitter flavor. Whether you go for something simple like lightly salted, broiled eggplant, or dress it up with a...
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When opposites attract
It’s one of the paradoxes — and truisms — of cooking: Opposite flavors can work wonders on the palate, deepening a dish’s flavor with competing tastes. Today, challenge yourself to think about pairings that complement each other by marrying savory with sweet, or sweet with...
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Cross Cuisines
Using leftovers is key to running an efficient, cost-effective kitchen. But can you marry last night’s Mexican fajitas with French frisée to create an edible dinner? In a word, yes! Today, challenge yourself to think of tasty new ways to use up what you’ve already cooked. Here are some...
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Pizza, pizza, pizza
Everyone’s favorite feast can be so much tastier — and healthier — than takeout if you go homemade! First, start with whole grain crust. If you’re watching your fat intake, you might want to skip the meat in favor of veggie toppings. Experiment with low-fat cheeses, vegan...
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Try canned salmon
With all the talk about wild versus farmed fish, mercury levels in fish, and how to get omega-3s safely, it’s no wonder many people are paralyzed when it comes to eating something fishy. Canned salmon can be a surprisingly wholesome alternative to fillets, as much of it comes from the overrun...
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Nifty Nordic
Built on a foundation of wholesome berries, whole grains, vegetables, and fish, traditional Nordic cuisine is simplicity personified. Yet it’s not widely honored. Today, challenge yourself to get to know a classic Scandinavian dish. Some of our favorites:• Muesli (or Kashi® granola) with...
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Help yourself to harissa
Morocco, Algeria, and Tunisia can lay claim to harissa, a delicious sauce made of chili peppers, tomatoes, and spices. But many people beyond North Africa enjoy it as an alternative to salsa, hot sauce, and ketchup. Today, challenge yourself to whip up a simple harissa for use as an appetizer or...
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Visit an ethnic market
Want to feel passionate about produce again? Try shopping in an ethnic market. Asian, Latin American, and Indian markets often stock fruits and vegetables that standard markets don’t. Today, challenge yourself to pick up some bok choy, daikon, bitter melon, tatsoi, plantain, prickly pear...
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Go nuts for cheese
Thought nut “cheese” was for vegans only? Think again! Nut cheese can be a delicious, nutritious addition to your cooking arsenal. Nut cheeses are based on many different nuts, including cashews, macadamia, and almonds. Exotic additions like dulse, hemp, and algae make for interesting...
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Celebrate food
Food festivals are a great way to embrace local and unusual natural foods and expand your cooking repertoire. From exotic fare like wine and oysters to workhorses like garlic and squash, you’ll get up close and personal with the global family of foods. Today, challenge yourself to find a food...
Challenge
Clean your teeth with baking soda
For a refreshing change of taste that naturally whitens your teeth, brush every so often with baking soda instead of your regular prepared toothpaste. Our challenge: The next time you brush, brush with a paste made from a little bit of baking soda and water. Rinse well with water afterwards.
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Miss no miso
Love miso soup? Why not try it for breakfast, as they do in Japan? Packed with protein, it’s a great choice as part of a balanced breakfast. Options abound for all skill levels, ranging from add-boiling-water instant packets to miso paste you make into soup yourself. If you're watching your salt...
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Go exotic when it comes to chocolate
Chocolate has truly become the province of gourmands, with all sorts of exotic additions and flavorings. Dark chocolate balances these flavors particularly well, and we like it for its antioxidant punch. Today, challenge yourself to try something different and sample a Fair Trade dark chocolate with...
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Cook with arugula
Arugula is bitter, but interesting bitter. It adds a complexity to salads, pastas and other dishes. Here’s the neat part: Although it is perfect in salads, it’s not a lettuce at all. Arugula is a crucifer, cousin to kale, broccoli and many other nutritious vegetables.
Today, challenge yourself...
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Plant a flower on your plate
Edible blooms and floral herbal infusions are appearing in all sorts of foods these days. From exotic herbs like apple and chocolate mint to hibiscus and rosemary, flowering herbs are surprisingly adaptable to savory and sweet dishes – and even cocktails. Today, challenge yourself to gild the lily...
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It’s spicy, not dicey
This year, cayenne and red chiles are being used to spice up everything from desserts to cocktails to fish. These hot peppers add a dash of heat to everything they touch, but you can control the spiciness and enjoy their flavor any way you wish. Today, challenge yourself to use chiles in one of your...
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Have spice, will travel
Spices formerly linked to a single cuisine are crossing over: Turmeric, cinnamon, cardamom, coriander, cloves, Aleppo pepper, and blends like India's garam masala will travel cross-culturally. Take advantage of this new globalization of flavor! Today, challenge yourself to learn about and use an...
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Whiten up
Often thought of as a sour cousin of balsamic vinegar better suited to cleaning than cooking, white vinegar is seeing its star rise as a culinary staple. Its tanginess nicely balances infusions of garlic, basil, and tarragon, as well as cinnamon, clove, and nutmeg on the sweet-spicy side. Blend it...
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Turn on to turnips
Formerly thought of as the poor man’s root, turnips are taking on new pizazz in culinary circles. Puree them for a more nutritious version of mashed potatoes, roast them with other veggies like carrots and place on a pretty platter, or just boil, slice, and dress with salt for a simple appetizer...
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Make peanut better
Love the taste of peanut butter but want the nutritional benefits of almond butter? Try a blend of the two! Today, challenge yourself to slide a wholesome layer of rich, nutty almond butter in between your P, B and J – or pair it with honey for a real treat.
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Spice up your toppings
Applesauce with pork. Jelly with lamb. Hot cider. Many sauces and toppings can benefit from judicious use of the exciting natural flavors of herbs and spices. Today, challenge yourself to put a new spin on an old favorite. Add the ingredients of one of your favorite dishes to your grocery list and...
Challenge
Get to know dulse
Dulse’s intense flavor is unique even in the world of intensely flavored sea vegetables. Many people develop a craving for the salty taste of dried dulse. Here are some ideas for introducing this vitamin- and mineral-rich veggie into your diet:
• Snip it into small pieces and sprinkle it like an...
Challenge
Infuse your water with flavor
First it was vitamin-enhanced, flavored water. Now herb- and fruit-infused water is all the rage. These refreshing concoctions elevate water from ho-hum to hooray (they’re a great choice for parties or showers, too).
Today, challenge yourself to make some homemade infused water. Here are some...
Challenge
Opt for artichokes
Artichokes are not only delicious – they just might help to lower cholesterol and promote heart health. Plus, they’re high in nutrients and fiber and low in calories. Artichoke season spans spring, summer and early fall. This week, challenge yourself to enjoy an artichoke or two while they’re still...
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Get to know arame
Arame may be the most nutritious sea vegetable you’ve never heard of. Harvested in an environmentally protected area off the coast of Japan, arame is available dried and can be purchased in most large grocery stores (in the Asian foods isle). It has a mild flavor, which makes it a great...
Challenge
Have a tomato sauce tasting
We’ve all heard of wine, cheese, and chocolate tasting, but can you do the same with tomato sauce? You bet. Whether you host a saucy bash or you simply line up your family for a blind taste test, there’s fun to be had by sampling a selection of all-natural, store-bought tomato sauces.
This...
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Shop at an ethnic supermarket
Mastering ethnic or foreign cuisines doesn’t have to be intimidating – if you start in the right place. Exploring an ethnic supermarket is a great way to familiarize yourself with ingredients you have only heard about. And talking to fellow shoppers or the store owner also really helps. Challenge...
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Summer with squash
Although often thought of as a winter veggie, squash also has a summer season too. Zucchini, crookneck, straightneck – summer squashes come in a variety of shapes and sizes. Challenge yourself to take experiment with this versatile vegetable by adding it to one of your meals. Some ideas: mix it...
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Try a new tea
If you’re a tea drinker, you probably drink the same tea most days of the week. After all, when we find something we like we usually stick to it.
The great thing about tea, though, is that it doesn’t take a lot of effort to break this habit. Teas are readily available in local coffee shops. And...
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Experiment with oatmeal
You may not realize it, but all oatmeal is not all the same. Depending on the way oat groats are processed, oatmeal has a very different texture once it’s cooked. So while you may think you don’t like oatmeal, you should experiment a little before deciding:
• _Steel cut oats_ are groats that...
Challenge
Try a meat substitute
High in protein, low in fat and chock full of vitamins, meat substitutes are popular on the plates of vegetarians and vegans. Recently, however, chefs have been adding them to the menus of some fancy restaurants, bringing items like tempeh, tofu, and seitan to the notice of foodies and even...
Challenge
Taste an alternative milk
In addition to soy and coconut milk, there are lots of other alternative milks you may or may not have heard of. Believe it or not, milk can be made from almonds, oats, rice, and even potatoes. During the next 24 hours, do a taste-test with one alternative milk to see how you like it.
Challenge
Try a new grain
There are so many interesting and tasty grains to try. This week, challenge yourself to visit your local natural foods store and buy a whole grain you've never tasted before (e.g. groats, spelt, quinoa, buckwheat). Then, do a little research to find an interesting recipe. Incorporate the grain into...
5 Recipes
5 Recipes found
Chicken and Sweet Potato Stew with Ancho Chili
This stew is even better if made a day ahead and reheated. Add the lime juice and cilantro just before serving, and accompany the stew with a stack of warm corn tortillas.
Grilled Za’atar Chicken
Za'atar is a delicious spice mixture used in the Middle East to sprinkle over breads, fresh cheeses and meats. Here you can use it in a chicken marinade with yogurt, garlic and lemon juice.
Harissa-Lemon Chicken with Mint Tabouli
This chicken is spiced up with harissa, a North African-style chile paste, while the cooling mint in the tabouli is the perfect foil for the lightly spiced chicken.
Indian Chickpea Dip
Dry roasting the spices found in traditional Indian curry adds a depth of flavor not usually found in that ubiquitous of chickpea dips, hummus.
Smoky Red Lentil “Hummus”
Smoky Spanish paprika enhances the pretty color and earthy flavor of quick-cooking red lentils. Try this dip with red peppers, cucumbers or Kashi® TLC® Fire Roasted Vegetable snack crackers.
2 Products
2 Products found
