Photo by Alexandra Stafford Serves 6 Author Notes Over the long weekend, I spend some time with Julia Turshen’s Small Victories, and came home eager to try her cabbage-massaging technique. I’ve since learned it works very well — it encourages the cabbage to relax, which allows it to nicely soak up the dressing. Carrots: I
Photo by MJ KROEGER. PROP STYLIST: BROOKE DEONARINE. FOOD STYLIST: LAUREN LAPENNA. Prep time 10 minutes Cook time 10 minutes makes 4 sandwiches Author Notes This vegan carrot and chickpea melt is tasty, comforting, and gets extra bonus points for being oh-so easy to make. Mashed chickpeas and shredded carrots are mixed with The Vurger
Be the first to rate & review! Hetty McKinnon’s book To Asia with Love showcases the food and flavors she grew up with in a Cantonese family, living in Australia and now Brooklyn. A key tenet of her cooking is making dishes packed with flavor using just a few ordinary ingredients. These inventive crispy tofu
Crave delicious, fall-off-the-bone ribs? This easy method shows you how to make the perfect, flavorful, juicy keto ribs baked in your oven. THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE. Summer has me craving tender, juicy barbecue ribs. But you don’t need a smoker and 6 hours to cook tasty ribs. I
It’s very hard to stop eating these mouth-numbing, sweet, salty, and crunchy peanuts. They’re an ideal drinking snack, or chop them up and use as a garnish on salads or noodles. Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores. This recipe is from Taiwanese-American cook
Photo by Alpha Smoot Prep time 10 minutes Cook time 40 minutes Serves 4 to 6 Author Notes My father used to make this traditional Belgian dish for my family during the winter. Feel free to use white fish or chicken (for this recipe, I’ve used chicken)—both are delicious. It’s the ideal comfort food, with
Step 1Prepare the matzo balls: Preheat the oven to 400°F. Cut off the fennel stalks and reserve for another use (excellent for fish broths and stews). If there are some attractive feathery fronds, set aside about 2 tablespoons of them to garnish the soup. Quarter the bulbs and trim away the stems, the bottom hard
Serves 8 Author Notes I love soups. They are healthy (usually), hearty and satisfying. Especially in cooler weather. I also love them as lunches to take to work as a healthy alternative to cafe food or takeaways. Lentils are a pulse that come from the seed of the annual plant lens culinaris. They have been
Spinach-Stuffed Portobello Mushrooms are a vegetarian delight that even a die-hard meat eater will enjoy! They’re also gluten-free and suitable for anyone on a keto plan. Sally Vargas A single thick and meaty portobello mushroom stuffed with spinach, finely chopped mushrooms, shallots, and a little sour cream is large enough to be the center attraction
Prep time 20 minutes Makes 2 to 3 cups Author Notes This is a refreshing salad inspired by a trip to Bali. We stayed in Ubud, in Bali’s central rainforest, which attracts artists and seekers of enlightenment more than the sun worshipers who flock to other parts of the island. It’s a mystical place where