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In a nod to the corn-on-the-cob often served by street vendors in Mexico, sweet corn is brushed with a smoky chipotle spread before grilling, and then finished with crumbled cheese, cayenne and a squeeze of fresh lime juice.
This sophisticated grilled salad provides another delicious reason to make the most of cookout season. The creamy ginger and date dressing packs a spicy bite and is excellent when served with grilled meats and vegetables, too.
Cucumbers and tangy feta cheese make a refreshing accompaniment to garlicky grilled chicken. Chunks of firm fish such as swordfish or salmon can be substituted for the chicken if you like.
Pack this delicious alternative to mayonnaise-based potato salads with more veggies by doubling the amount of cabbage and carrots, if you like.
Use leftover compound butter tossed in pasta, spread on freshly baked biscuits or melted into a fresh vegetable sauté.
The secret to the "perfect" burger isn't in the seasoning; it's in the beef! At Whole Foods Market, our hamburger meat is ground fresh, butcher style in each store. We select only muscle meat and follow strict handling guidelines to ensure its quality. The best...
You need only one skillet to put together this quick supper with Monterey Jack and leftover spiral-sliced ham. If you wish, add a squeeze of lemon before serving.
For the best results, reshape the dried figs a bit with your hands to bring back their natural teardrop shape before dipping them in chocolate.
Challah, a rich braided bread typically made with eggs, is perfect for making French toast. Drizzle with honey instead of maple syrup, if you like.
Spicy poblano peppers join red and green bell peppers to add zing and flavor to this traditional recipe. If your cornbread is extremely fresh, allow it to dry out a bit before using.
Salmon fillet stuffed with spinach, ricotta and feta cheese and flavored with Dijon mustard, fresh dill and oregano makes for a scrumptious holiday meal and impressive presentation. For seafood lovers, this savory roast promises to be the start of a new holiday...
Peaches and walnuts make a summery, juicy, flavorful salad dressing.
This is a great make-ahead recipe. Cool completely then freeze in an airtight container. Reheat frozen or thawed stew slowly in a large covered pot over medium-low heat until completely hot. Serve with lime wedges, warm naan bread and fruit chutney.
A simple mixture of lime juice, fish sauce and soy sauce doubles as a marinade and salad dressing in this brightly flavored dish.
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This one-dish supper might be kid-friendly, but adults will find the whole wheat pasta, smoky Gouda cheese, veggie dogs and sweet peas irresistible, too.
These spiced, red-wine-infused strawberries can be made ahead of time, or served immediately if you prefer your strawberries firmer. Consider serving with elegant ladyfinger cookies or shortbread.
Making a batch of potpourri is a great way to preserve rose petals and memories. Fill sachets to scent drawers, or place potpouri in a bowl to add fragrance to a room.
Try this red bean dip, spiked with lemon juice and garlic and garnished with colorful red peppers, onions and celery. It's great party food to satisfy everyone, including those in search of veggies.
Shrimp is always a crowd pleaser, and this appetizer, which combines it with tangy fromage blanc, green onions and fresh citrus, is no exception. Make up to a day in advance, if you like.
This full-flavored soup uses potatoes and sourdough bread for creaminess without adding dairy. If desired, top with homemade sourdough croutons or finely chopped raw broccoli and cauliflower.
Slow baking tofu in a sweet-and-spicy salsa-based sauce produces a deliciously caramelized flavor reminiscent of barbeque. You can serve the tofu cutlets warm out of the oven (they're perfect with rice and beans), or cool them and try them in wraps or on top of...
Cashews and almondmilk give this pasta dish creamy richness, without the addition of dairy products. If you'd like your pasta even spicier, toss the noodles and sauce with 1/4 teaspoon crushed red pepper flakes.
This fresh winter salad is marinated in tangy citrus vinaigrette and topped with roasted cashews. Serve as a side dish or spoon over salad greens for a light main course.