Bon Appétit

Substituting rice vinegar (instead of cider or wine vinegar) produces a pickle that's less tart.

For a sweeter take on this cool spa drink, add 2 1/2 tablespoons sugar or agave nectar, available at Whole Foods, other natural foods stores, and at wildorganics.net.

A satisfying first-course salad with beautifully balanced Asian flavors.

Use small heirloom tomatoes in assorted colors for a pretty presentation.

Depending on the flavors and types of tea your kids like, feel free to experiment.

These versatile soufflés can be served for breakfast or lunch, or as a side dish for dinner.

Made without butter or flour, these dense, chewy cookies will satisfy even the most intense chocolate craving.

Port gives this dessert a sophisticated flavor.

Chop the shallots and the garlic in the processor to make this recipe even easier.

This South Indian dish—also known as xec-xec—is full of tamarind, cumin, coriander, and roasted coconut. The spices meld with the tomato to form a flavorful sauce that clings to the shrimp.

Can't take the heat? Then eat some raita. In India, the condiment is used to cool the palate.

This frozen treat is low in calories and fat. You can top it with mango and crystallized ginger, if desired. If freezing overnight, thaw briefly in the microwave, stopping to stir, or let the frozen yogurt stand at room temperature for 15 minutes before serving.

This vegetarian curry is delicious served with some basmati rice alongside.

An exotic new spin on a breakfast classic. The pancakes puff up during cooking and deflate when taken off the griddle.