Hummus

This popular Middle Eastern dip is extremely easy to make. Canned chickpeas (also called garbanzo beans) make the smoothest hummus. Drain: One 15-ounze can of chickpeas Put the chickpeas in a food processor with: 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon tahini 1/2 teaspoon salt 1 crushed garlic clove Process until…

Strawberry-Rhubarb Pie with Yuzu

Yuzu essential oil and nutmeg add a new dimension to this classic combo. Red mandarin essential oil—or a teaspoonful of grated zest from any citrus fruit—also works well in place of yuzu. Bake on a preheated pizza stone to keep the bottom from getting soggy. For the crust, combine with a pastry blender or food…

Mom’s Cool Salad Dressing

A gem unearthed from the family recipe box, featured here in an updated version. Choose a neutral-tasting oil rather than extra-virgin olive oil to let the other flavors shine. Same goes for the vinegar: save your balsamic for another use. Combine in a jar: 1/2 cup oil 6 tablespoons ketchup 1/4 cup vinegar 1 tablespoon…

Chia Pudding with Tigernut Milk

Inspired by horchata de chufa, this nutritious, naturally sweet pudding is great for breakfast or dessert. Chia seeds are lauded by many for their high fiber and omega-3 content, and tigernuts are a tasty treasure packed with vitamin E and resistant starch. Soak in water for at least 8 hours: 1/2 cup tigernuts Drain tigernuts and…