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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...
To make this salad during times of the year when panettone isn't available, use cubed brioche or walnut-raisin bread instead.
Easy to make and fun to eat, this crispy wake-up-your-tastebuds tofu provides a delicious vegan version of traditional corn dogs. Sweet and hot mustard is the secret ingredient in the tangy, delicious coating.
This simple dish of baked fish topped with a fresh citrus-herb salt mixture can be easily prepared on a weeknight. Serve with brown or wild rice and a green salad.
Tempeh is full of protein and flavor and makes for a great addition to juicy bell peppers, tender kidney beans and tangy tomato sauce in this hearty chili. Serve with a few tortilla chips on the side.
Garnish this thick, velvety soup with an extra dollop of sour cream and pinch of chopped fresh thyme, if you like.
Serve this over your favorite whole grain pasta. If you like spinach, try substituting 3 cups packed spinach leaves for the broccoli rabe.
Coating a pie crust in chocolate adds decadent flavor and helps keep the crust from getting soggy. This easy-to-make pie can be prepared ahead of time.
This recipe combines the tangy flavor of quick-pickled spinach with ground pork and is served over rice. The original version would use water spinach, but we substituted more widely available baby spinach.
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Cooking in a pouch, while fancy in appearance, works quite well for a quick weeknight meal. Simply pile vegetables and fish on a square of parchment or foil, seal and bake. The contents will steam and the flavors will blend. Serve with a mound of fluffy rice.
For a fragrant treat, add 1/2 teaspoon ground cardamom to the batter when you add the cinnamon, nutmeg and cloves. These autumn and winter sweets are perfect for packing in lunches.
While unusual for many North Americans, miso soup often serves as a power breakfast in Japan. Miso is a high-protein fermented soy product with a salty flavor that can be very health-promoting. We call for aged, unpasteurized barley miso.
Take advantage of pears in season and try a new variety in this twist on a popular dish. A little sweet pear (or apple or dried fig) makes the dressing especially good.
This dish is spiced with garam masala, a blend of aromatic spices such as cardamom, cloves and cinnamon. Serve with naan or other soft flatbread. Since tofu sometimes sticks to the skillet when pan-fried, use a nonstick skillet if you have one on hand.
Miso, typically made from fermented soybeans, is a powerful flavoring in soups. Its rich, salty flavor is highlighted best in miso soup, this hearty version of which is made with a generous amount of ginger and garlic.
Tender lamb seasoned with cilantro, cinnamon, ginger and saffron joins chickpeas, dates, oranges and almonds in this classic Moroccan dish. "Tagine" refers to slowly simmered meat, fish and vegetable dishes that have both a sweet and savory flavor.
Prepare this salad ahead of time and serve chilled, if you like. Spoon into avocado halves and serve with whole wheat crackers for a refreshing lunch or dinner.
Serve with sautéed greens such as bok choy, mustard greens or broccolini. If you're looking for an alternative to chicken, this can be made with pork or tempeh.