Creamy, salty, sharp, soft white cheese on crackers or in sandwiches or salads is delicious. There are so many ways to enjoy this goat-cheese-like almond cheese.
Read MoreThese tortilla crisps are a great way to use up leftover flour tortillas, and they taste fantastic. You can add spices and make them any shape you like.
Read MoreThere are many recipes for Cowboy Caviar, but this one has no oil, and I don’t taste much of a difference. You can mash the avocados a bit or keep them in dice form.
Read MoreThe secret to the kind of cold sesame noodles you eat in restaurants is Chinese roasted sesame paste. My take on this dish recalls the best sesame noodles from Chinese restaurants without the greasiness you can sometimes get.
Read MoreI like the way the California olives cut into the sharpness of the Greek olives--I've found that this mildness makes the spread more appealing to non-hard-core Greek olive lovers. The substitution of tahini for olive results in a lovely, creamy no-oil spread.
Read MoreThis Middle Eastern spread is extraordinary and surprisingly healthy. The toasted walnuts complement the roasted red peppers in this smooth, plant-based, oil-free dish. I serve it on bread with a thick soup and a salad for dinner.
Read MoreThis is the result of many attempts to get the flavor "just right." It's simple, so that you can taste the avocado.
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