Recipes
Often called the national dish of Peru, causa is a layered salad, made with one of the region's key contributions to world cuisine: the potato!
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Popular in many seaside regions of Latin America, ceviche is enjoyed as a light lunch or appetizer — and is a flavorful way to put heart-healthy seafood on your menu. Traditionally prepared with very fresh raw fish that's been "cooked" in the acid of lime juice, ceviche made with canned tuna is safe to the plate. And the tomatillos offer a unique citrus-like flavor to the palate.
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.jpg "Pico de Gallo")
Pico de gallo, which in Spanish means "rooster's beak," is simply salsa prepared in the Mexican tradition. Typically made of raw, uncooked ingredients (tomatoes, onion and chiles), pico de gallo adds a layer of fresh flavor.
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Couscous: It's not a grain, but instead a type of whole-wheat or regular pasta, which, when soaked in hot liquid for 5 minutes, gets tender and fluffy. A staple in Northern Africa, couscous is typically served to soak up the spicy flavors of chicken, lamb and vegetables stews.
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Infused with Southeast Asian tradition and the flavor of outdoor grilling, this satay recipe makes a great warm-weather main dish or snack, fresh off the grill.
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Fire up the grill for a savory pizza on your patio or deck. In Italy, fire-roasted pizzas feature many regional, flavorful ingredients, sometimes topped with fresh herbs after they're baked. This vegetarian version with its grilled flavors offers a delicious way to enjoy fresh vegetables — eggplant, tomato and onion — on a whole-grain crust, topped with fresh basil.
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Muesli, an unsweetened breakfast cereal of rolled oats, nuts and fruit, got its start more than 100 years ago in Switzerland. Back then, it was promoted for its health benefits, and it remains popular and nourishing in Northern Europe.
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