This is from Modernist Cooking and here's what they say,"One of the easiest ways to try out molecular gastronomy is by creating "pearls". Most pearls are solid jelly balls that can be used to garnish dishes...
Author: Sharon123
Author: Jennifer Rubell
Author: Najmieh Batmanglij
Make and share this Okra, Onions, and Mushrooms recipe from Food.com.
Author: Tom in Texas
This is one of those island meals referred to as being 'country food' for it's rustic feel and simplicity.
Author: CaribbeanPot
This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado for its creamy consistency, rather than pricey...
Author: Gabi Moskowitz
Author: Molly Stevens
Author: Dorothy Duder
Author: Sara Jenkins
Author: Tori Ritchie
Author: Melissa Roberts
Author: Mary Frances Heck
Author: Kate Fogarty
From " Food and Drink" Magazine. Simple and handy- will keep for at least six months in an airtight jar.
Author: Miraklegirl
Van Leeuwen Artisan Ice Cream has mastered vegan pints, and you can too.
Author: Peter Van Leeuwen
To give this velvety vegan soup a tiny bit of crunch and extra visual appeal, chia seeds are stirred in after the soup is pureed.
Author: Janie Hoffman
Doesn't sound like much, but it's tasty. Modified from Classic Vegetarian Cuisine by Rosemary Moon. I steam the carrots in the microwave.
Author: Podkayne
A basic polenta recipe. Cornmeal may be either fine- or coarse-grained. Both work well in the following recipe; we used a fine-grained variety found in most supermarkets.
Author: Shelley Wiseman
Author: Ed Lee
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
Author: Kate McMillan
Author: Alexis Touchet
These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.
Author: Mindy Fox
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly...
Author: Chris Morocco
This vibrant Middle Eastern dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.
Author: Kamal Mouzawak