This Indian dish gets its name from the Sanskrit word for "nine jewels," referring to the traditional number of vegetables, nuts and cheeses showcased. Chef Ed Glebus shares his version.
When zucchini stands in for pasta, the phytonutrients skyrocket and the calories plummet, from 200 per cup for pasta and 20 per cup for fresh zucchini noodles!
Reader and 2014 recipe contest winner Karl Flores recommends serving Grandma Vera's fideo soup with rolled cheese tacos for dipping. The perfect side dishes are wedges of fresh watermelon, homemade spicy carrots and a cold beer.
Chef John Ledbetter's tamale pancake with barbecue chicken is almost like deconstructed tamale served with guacamole, cilantro cream and tortilla strips. The whole corn kernels in the pancake offer an excellent texture and the flavors in the dish marry beautifully together.
California Bountiful's favorite dietitian tells us she invented this family favorite when she had only a few minutes to throw together a satisfying meal: "Everyone was a bit surprised by how delicious it was!"
Creamy, zesty and cool, this soup is so simple to make, you don't even need to measure the ingredients. The flavors work well together even when the ingredients vary a bit in amounts.
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