Raw Food
570 recipes found
Yemenite Haroseth
Fresh Peach Mousse
Strawberry Sorbet Or Mousse
Shaved Turnip Salad With Arugula and Prosciutto
Green Juice
Matthew Kenney, an acclaimed raw-food chef in California, has been creating dishes with fresh juices for years. Here, he offers up a recipe great for cleaning out your crisper. If organic produce is not available in your area, make sure to wash the ingredients well before using, to remove any residual pesticides.
Caper Potato-Garlic Dip
Adapted from Aglaia Kremezi's "Foods of the Greek Islands"
Fluke Crudo
Herbed Yogurt Cheese
Spicy Cucumber Salad
Marcella Hazan’s Semifreddo di Cioccolato
Semifreddo, which means "half-cold" in Italian, is a more elegant version of the traditional ice cream cake (think frozen mousse), and it's the ideal dessert for a summer party as it can be done in advance, then sliced and plated at the table. This recipe, an adaptation of one found in Marcella Hazan's "Marcella's Italian Kitchen," is light yet luxurious. It calls for just four ingredients – heavy cream, confectioners' sugar, grated chocolate and egg whites – and it's dead simple to make. Just whip the cream, add the sugar, fold in the beaten egg whites and chocolate, and then freeze. Unmold, slice and serve. To gild the lily, garnish with fresh summer berries.
Smoked Trout Salad, Cucumber and Roasted Pepper Sandwich
For this sandwich I use canned smoked trout — it’s packed in oil and not dry, so it lends itself to a mixture like tuna salad. I flake it in my mini-processor, then mix it up with a little yogurt and mayonnaise.
Iced Coconut Whipped Cream
Nuoc Cham With Carrots and Daikon
Nectarine Sauce
Green Glory Juice
Quick Classic Berry Tart
Iceberg and Blue-Cheese Salad
Horseradish Mayonnaise
Enriched Vinaigrette
French West Indian Sauce Chien
Ile Flottante (Floating Island)
Celery, Watermelon and Cucumber Salad
Fruit Gazpacho
Southern Buttermilk Salad Dressing
This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They used this dressing on a blend of kale, mustard greens and collards for a springtime salad.