It seems like everyone has their own ritualistic practices surrounding food as remedy. If you're into brothy soups, one of the easiest and most savory broths to brew up with on-hand ingredients is miso broth. It has a satisfying flavor of its own but still accommodates a wide variety of soup ingredients. What are you favorite get-better foods?
It seems like everyone has their own ritualistic practices surrounding food as remedy. If you're into brothy soups, one of the easiest and most savory broths to brew up with on-hand ingredients is miso broth. It has a satisfying flavor of its own but still accommodates a wide variety of soup ingredients.
This dessert is the most perfect, uncomplicated apple crisp for which you could ever give thanks.
The definition varies from person to person, but in general a raw foods diet consists of whole vegan foods that have not been heated over 115°F. Raw enthusiasts prefer these foods because their natural enzymes, phytochemicals, vitamins, and minerals have not been altered by cooking. I found myself allocating an entire weekend to the Raw Foods Masterclass at Saf Restaurant in London. Saf is often named among the best vegetarian restaurants in London, with a totally vegan menu and many raw options.
You'd never know that there's a salad's worth of spinach in the recipe below, unless you feel like thinking about it to put a smile on your face. Even peppery greens like arugula and mizuna play nicely with fruits and herbs. If you like to experiment with flavor combinations in your mainstream cooking life, you'll enjoy the same creativity with green smoothies.
It's a bright, beautiful bowl of roasted dumpling squash, baby spinach, and quinoa, tossed together with a zingy cilantro-lime dressing and a few crunchy pepitas. Is it a salad? Sure, you could call it that if you feel like it, and even serve it chilled. But if you're in the mood for a warming main at dinner, you could also serve it hot.
Perfectly ripe figs are so jewel-like on their own that they hardly need any embellishment to make a perfect dessert. But run them under the broiler with a touch of vanilla and honey, and you'll take fig perfection to a whole new level in ten minutes or less.
No matter the reason and no matter the season, sometimes you just want a big bowl of salad for dinner. Come share your favorite ingredients, tips, and tricks for a really great dinner salad. Whether it's simple or elaborate, we want to know how you make your salads into a main course.
For the past few growing seasons, I've been thrilled to see more and more varieties of summer apples popping up at my farmers' market. Though many people, at least in the northeast, associate apples with autumn, plenty of heirloom varieties are ready to eat in mid-summer. That makes me happy for lots of reasons, not least of all because now I get to make caramel apples for my Labor Day barbecue and feel totally legit about it.
This pizza clearly originated in the mind of a Jersey girl. But now I can vouch for the fact that it tastes just as good no matter where you are—and no matter what you call a zucchini. Like many pizzas, it's a flexible recipe. Just make sure you slice the zucchini as thin as possible so it will be tender by the time the pizza is done.
You can make fruit leather with almost any summer or fall fruit. Berries, cherries, stone fruits, apples, and pears—they all work beautifully. Choose ripe or very ripe fruit, and remove any blemishes. Seasonings are where you can really get creative. A little vanilla with berries perhaps? You can add liquors, chopped nuts, you name it. Your leather is as nimble as your imagination. (That sounds wrong for so many reasons, I know—but it's right.)
I have an affinity for garlic scape pesto that borders on the unnatural. Although I've previously suggested to you that there are at least seven worthwhile things to do with garlic scapes, the truth is that I rarely care to do anything with them myself besides whiz them with nuts, cheese, lemon, and olive oil in a food processor and eat them with a spoon. This inclination may be due to the fact that, in my heart of hearts, I seem to believe that I invented garlic scape pesto.
Blueberries. Coffee. Cake. On a short list of things you can never have too much of in this world, the item you are about to consume has three of the heavy hitters right in its name.
Even if you like to put your best foot forward on vacation and seek out the most delicious-tasting fare your destination has to offer (regardless of its ANDI score), it's worth making room for the foods that will keep you feeling healthy and energetic. Even if it's only to ensure you have space in your belly for those world-famous fried clams at dinner. Here are five of my favorite tips for fitting in fruits and veggies on vacation.
Shopping for the bulk of your fruits and vegetables (and beyond, if you're lucky) at the farmers' market takes a handful of different skills than cruising the Piggly Wiggly. Because the availability of individual foods ebbs and flows in a wonderfully non-industrial pattern, you'll have to go with the flow MacGyver-style instead of pre-planning every detail of your meals for the week. Duct tape (while never discouraged) is not an essential tool for your market tote, but here are a few ideas that are.
Local berry season is easy to look forward to. But since most types of berries are only ripe for the picking for a few weeks, it's also incredibly easy to miss. Luckily, with just a bit of planning, you can not only notice berry season but totally own it—and extend its singular pleasures all year long. Here's how.
Whether you grow your own herbs and end up with a bumper crop or buy a big bunch at the supermarket and use a few tablespoons in a recipe, leftover fresh herbs can threaten to overtake your home, garden, and sanity as the weather warms up. Making this flexible recipe is like waving a magic wand in the general direction of the garden and—voila!—what was once a looming burden is suddenly awesome sauce.
Ratatouille in Buckwheat Crepes is not a recipe. Well, technically it is a recipe, fine. But it's more than that, too. It's a first-rate problem solver. It solves the age-old paradox of feeding brunch to a houseful of vegetarians without plunging them directly into diabetic coma. I love a good [insert baked good here] as much as the next guy, but it's always nice to have some variety on a brunch menu.
This quick dinner is a last hurrah for winter vegetables. It's packed with both nutrients and flavor to tide you over during these awkward, adolescent days of spring.
For those of us with minimal outdoor space who still want to grow a few herbs and even a handful of vegetables, window box gardening can pack a surprising punch. From herbs galore to strawberries and even mini carrots, come see what you can grow right outside your kitchen window.