Dipping sauces can add a complex element to your dishes. Every now and then the mother of invention shows up in my kitchen. This is the case with this recipe. I didn't have our usual array of ingredients to work with, so I had to improvise. I loved it and I know you will too!

Peanuts are a treasure trove of protein and flavor, but we don’t often see them as main course meals. We see them as peanut butter, peanut sauce or the traditional roasted and salted snack with its variations. In this article I will teach you a very simple peanut dish that’ll knock your socks off.

Here is a simple, low calorie, fat free black eye pea recipe that I'm sure you'll love. Or at the very least it'll give you a great foundation to build upon while creating a black eyed pea dish you'll love.

Black eyed peas are versatile, flavorful and global. They're used in everything from soups, stews and salads to fritters. Akkras is the name of a Nigerian black eyed pea fritter, one that we’re fond of in my household; and it’s the recipe I’m going to walk you through today.

Beans are loaded with flavor and a bunch of nutrients, but have you ever thought of all the ways you can use them? Today I'm going to walk you through the setup process of making one of my favorite vegetarian, West African bean dishes. It's called Akkras. It's fun, versatile & tastefully filling.

Packed full of lycopene, lutein, zeaxanthin, beta-carotene and other heart and health protecting phyto-nutrients, tomatoes are a tasty way to promote and boost your health and well being. Here's one of the ways I use them to make my basic no-measure, tomato sauce.

As a vegetarian and chef I'm always wanting to push the envelope and experiment with flavorful components combined in new and innovative ways. I do this having my basic bases covered. For this entry I'll share a simple recipe for nut and seed pastes you can apply to many tasty things.

Sometimes it's great to have a basic knowledge of how to work with items in your kitchen. You can take a set of similar ingredients, apply the same techniques in their processing and come out with different and tasty results. Today we're going to look at beans and how I like to work with them.

Baby greens are awesome! They're delicate, yet crisp, refreshing and tasty all at once. But what do you do with them? How do you make them into more than an average salad? One that has the pop and zing of a succulent, satisfying, full course meal. It's easy, fast and fun. Here's how you do it.

I've always loved the flavors of tender eggplants seasoned to their peak of perfection. They're versatile, lend themselves to earthy, smokey flavors and they go well with a lot of dishes. Here's my simple recipe for a dish I fell in love with the first time I tasted it years ago, babaghanoush.