375 boot recipes

Hearty pinto bean and ham soup simmered low and slow with a bold herb blend of cumin, oregano, rosemary, and chili powder. A splash of sherry at the end adds warmth and depth. Pure comfort in a bowl.

Homemade Nuts and Bolts party mix with almonds, three cereals, pretzels, and cheese crackers baked in a Worcestershire-bacon dripping sauce. Makes 5 quarts for a crowd.

Canned salmon salad with dill and sesame seeds spooned into avocado halves. A no-cook, high-protein lunch that comes together in 10 minutes flat.

Hollowed pineapple shells filled with fresh pineapple, strawberries, and bananas, topped with a tangy lime-rum dressing. A retro tropical fruit salad showpiece.

Stuffed sweet potato boats loaded with smoky black bean chili, corn, and warm spices. A hearty vegetarian main dish topped with cool yogurt and fresh lime.

A very moist cake with the zippy flavor of root beer. Best served with vanilla ice cream or simply dusted with confectioner's sugar.

Ginger root is one of the most common spices in Asian cooking. Phenomenal food. Delicious.

Homemade sweet lotus root chips fry thin, lacy slices of lotus root until crisp, then glaze them in coconut treacle, sugar, and cinnamon. A pretty, sticky-sweet snack with a satisfying crunch.

I did prefer a tenderer texture, so I steamed green beans for a few minutes, then cooked in the pan with all the spices. Still had great flavour and tender-crisp texture.

Enjoy the sweet aroma of this drink that can warm you up on a cold night.

Granny Smith Apple-Onion Soup with Celery Root recipe

Korean kimchi made with napa cabbage soaked in salted water, then fermented with garlic, ginger, scallions, and Korean chili pepper. Simple traditional fermented relish.

Sugar beets and carrots covered a sweet, tangy, warmly spiced coating. West Indian spices and ginger.

This Punjabi dish, with some variation in spices, is eaten over all of northern India. Paneer is a fresh milk cheese with an interesting, slightly chewy consistency. It's easy to make, but requires planning ahead. You can substitute a diced 6- or 8-ounce cake of pressed tofu for it in this recipe.

An rustic and authentic version of a very popular Palak Paneer from North India. Out of several version I've tried this Palak Paneer is the best one yet.

Love miso, the fermented flavor gives the dish incredibly delicious taste. I developed this recipe, and use miso and water as the base, add fresh Asian vegetables, and let boil for a few minutes. I always have the soup with some Korean Kimichi. Here the recipe is.