Thursday, May 2, 2024
Subscribe to Dr. Mirkin's free FITNESS & HEALTH NEWSLETTER      

About Bouillon and Stock

You'll notice that lots of my recipes list bouillon as an ingredient. That's my shorthand for using a flavored liquid instead of water. When...

SPICE BLENDS AND SPICE PASTES

spice blend recipes from Diana Mirkin

Introduction to the Recipes

It's hard to go wrong when you cook with fruits, vegetables, whole grains and beans. You don't need to worry about precise measurements, cooking...

Zippy Black Bean Dip

1 16-ounce can black beans, drained 1 clove garlic A few dashes of bottled hot sauce or chopped pickled jalapeno peppers, to taste 1 tablespoon rice vinegar...

Vera Mirkin’s No-Liver Chopped Liver

Gabe's mother lived to 106, so she must have done something right! This really does taste a lot like chopped chicken liver and it is...

Tri-Color Salsa or Dip

1 16-ounce can small red beans, drained 1 10-ounce can shoepeg corn, drained 2-4 tablespoons hot red pepper relish, or to taste 1 bunch green onions, white...

Tex-Mex Bean Dip

an easy bean dip recipe

Spinach-Artichoke Dip or Dressing

1 10-ounce bag spinach leaves 2 garlic cloves, minced 1 can white beans, drained 1 bunch green onions, sliced (white part) 1/4 cup fresh basil leaves or flat-leaf...

Spicy Peanut Dip

You can make this as zippy or mild as you like, depending on the heat of your favorite salsa. Add Tabasco sauce to your...

Salmon Mousse

1 cup bottled clam juice, bouillon or water 2 envelopes unflavored gelatin 1 15-ounce can salmon (preferably red sockeye) 2 tablespoons capers (optional) 1 bunch green onions, sliced...