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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...
Delicious served immediately or the following day -- if it lasts that long.
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.
Spice up an ordinary fajita menu with this marinated steak or serve it with grilled pineapple, bell peppers and flatbread, with a little yogurt to cool the heat. Consider wearing thin rubber gloves when you seed the pepper, then wash your hands well.
Pineapple off the grill has a concentrated sweetness, here complemented with tangy balsamic vinegar, mellow honey and gentle warmth from Chinese five-spice powder.
A delightful and elegant vegetarian entrée or side dish for holiday meals. Acorn squash is stuffed with an herbed risotto speckled with delectable chunks of butternut squash, then baked until meltingly sweet.
California is known for trend-setting cuisine and much of that is based on the culinary influence of its citizens, including a large Asian population. Here's a simple take on a cold noodle salad. Add baked tofu, chicken or shrimp if you wish, but it's delish as is...
A fabulous offering for a crowd. You can make both the salad and dressing up to 8 hours ahead but wait until just before serving to toss the two together.
Easy yet elegant mini tarts make an ideal pass-around dessert for a holiday party.
Making this tea from scratch is easier than you might think. Simply steep black tea with cinnamon, cardamom, clove and ginger. You'll appreciate how the spicy fragrances fill your kitchen. Dairy, soy or almond milk can be used in this recipe. Enjoy hot or iced.
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A robust mix of mushrooms serves as the filling for this rich quiche. Serve with a salad of seasonal greens.
During the warmer months we can't resist making huge batches of this great salad. Take liberties with the ingredients, as this recipe is best when prepared according to your own taste. If you prefer, cook the broccoli in boiling water until tender before adding it...
This simple mixture of tofu, spices, garlic and black beans makes a robust filling for tacos. Pack leftovers to assemble tacos for lunch.
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.
In Greece, rich, thick yogurt is often used in recipes or served as a treat. Greek yogurt is significantly thicker than the yogurt we are used to in the U.S.
Tart cranberries, crunchy pistachios and a drizzle of dark chocolate add flavor and charming color to these cookies. Dip them in coffee, hot chocolate or Vin Santo, a sweet Italian dessert wine.
An alternative to dairy-based creamy pies, this vegan version combines the rich flavors of coffee and chocolate. Serve topped with non-dairy topping or ice cream, or a handful of fresh berries.
Grilling summer vegetables gives them a smoky sophistication we don't often associate with zucchini and yellow squash. Pile the veggies on top of crisp whole wheat tortillas for an easy seasonal feast.
