Low Carb
Page 6
Recipe: Spaghetti Squash Pad Thai
It has all the hallmarks of your favorite takeout pad Thai — except those spaghetti squash noodles are the star of the show.
Jun 9, 2019
How To Cook Eggs in an Electric Pressure Cooker
The pressure cooker makes them better than any other method I know.
Jun 9, 2019
A Week of Easy Dinners for Paleo-Curious Cooks
Are you itching to try eating Paleo, but unsure of where to begin? If you’re Paleo-curious, I’ll show you how to plan a week’s worth of simple, economical, and delicious Paleo dinners — all without slaying a single mastodon! In all seriousness, Paleo isn’t about consuming the same foods that our knuckle-dragging forebears speared and charred over a fire pit. This isn’t about historical reenactment.
Jun 9, 2019
Recipe: Breakfast Deviled Eggs
To those of us who love deviled eggs (and we are legion), there is really no occasion that could not be made better by a platter of eggs stuffed with their own whipped yolks. Maybe that’s Easter lunch, their most native habitat, or a work party where everyone — even the most keto-devout! — can fall upon that plate of little morsels. But what about breakfast? Do deviled eggs belong at breakfast? Oh yes. And I have the recipe to prove it.
Jun 8, 2019
Recipe: Crisp Tuna-Cabbage Salad
I love a little crunch in my tuna salad. I also am not the biggest fan of mayonnaise; I like a dab, but no more. Here’s a tuna salad in that spirit — fresh, crisp, and light, with more vegetables than tuna in the mix. I used Wild Planet light skipjack tuna for this salad. We’re big fans of Wild Planet’s responsibly sourced canned tuna around here. (Sara Kate mentioned them in her roundup of a past Fancy Food Show.
Jun 8, 2019
This Easy Keto Avocado Mayo Is the Only Condiment You Need This Summer
It instantly upgrades everything it touches.
Jun 5, 2019
Recipe: Slow Cooker Chicken in Milk
British chef Jamie Oliver’s recipe for chicken braised in milk has made the rounds here at Kitchn, and we all agree it is absolutely divine. It’s a recipe that takes some trust (cook a whole chicken in milk?), but trust you should — the results more than speak for themselves. This lemony, sage-infused chicken with its incredible golden sauce has become a perennial visitor to my autumn menus, and this year, I decided to take it to the slow cooker.
Jun 5, 2019
Recipe: Roasted Sweet Potato Slices with Cilantro Pesto
There are two ways of thinking about foods we used to hate. First, regret — for missing so many years of oysters or chunky peanut butter or what have you. Second, gratitude that there is still something new to be discovered at the table, foods that were waiting in the wings to come on stage and take us by surprise. I take the second path with sweet potatoes, the tragic victim of marshmallow-topped sludge in my impressionable childhood, but now one of my chief food loves.
Jun 5, 2019
A Low-Carb Lasagna with Big Flavor
Our mission this month is to seduce you with eggplant, but if you haven’t been convinced yet, this lasagna recipe might just seal the deal. If you follow a low-carb or gluten-free diet, then you’re really going to fall in love. I promise. To make this lasagna, you simply layer thin slices of roasted eggplant (these are our “noodles”), homemade turkey meat sauce, a ricotta-egg-Parmesan mixture, and pieces of burrata in a 9×9 baking pan.
May 30, 2019
8 Easy Low-Carb Dinners to Make in a Slow Cooker
Equal parts filling and easy to pull off.
May 29, 2019
10 Easy Low-Carb Side Dishes That Pair with Everything
They're really, really good.
May 29, 2019
Recipe: 20-Minute Sheet Pan Chicken and Veggies
It happens to be the fastest, too.
May 29, 2019
Next Week's Meal Plan: 5 Easy Keto Dinners for the Week Ahead
If you're looking to cut down on carbs and load up on protein, these dinners are for you.
May 29, 2019
Recipe: Saucy Chili-Garlic Cucumber Noodles
Break out the spiralizer for a new potluck favorite.
May 28, 2019
Lessons Learned From Traveling With Dietary Restrictions
When you have severe or multiple dietary restrictions, traveling can be frustrating, depressing … or a lot of fun, especially if you do some advance planning. Here are a few things I’ve learned from personal experience on the road and in the air. allhangry Research, research, research. Yes, it takes some of the spontaneity out of travel, but prior research can make the trip more enjoyable for yourself and your traveling companions.
May 24, 2019
“Make Double or Triple”: George Bryant’s Satisfying Paleo Dinner Menu
Chances are you have a friend or family member who has embarked on the Paleo diet sometime in the last year, or maybe you are interested in trying to cut the grains and most dairy out of your diet and focus on high-quality proteins and vegetables instead. So what are you going to eat for dinner?
May 24, 2019
Recipe: Ginger and Cilantro Baked Tilapia
I’ve been getting a lot of requests for fish recipes recently, and so today I thought I would revisit this extra-simple, extra-fast dinner that delivers huge flavor in a foolproof package. Fish cooks so fast — this dish is so convenient for those last-minute meals. It was one of my first “grown-up” recipes, a quick meal for busy evenings after work. I would turn to this frequently when living alone or with roommates.
May 3, 2019
Recipe: Braised Radishes with Shallots & Bacon
For a long time I avoided radishes, thinking they were only meant to be eaten raw. I was a little put off by their sharp heat, too. But then, one spring a few years ago, inspired by a bunch of lavender and scarlet Easter egg radishes, I rebelled a bit. Why not cook radishes? In fact, why not braise them? This tangy, bacon-laced recipe was the result, and when it comes to cooking radishes, I’ve never looked back. Radishes are a quintessential spring and early summer vegetable.
May 3, 2019
Recipe: Wild Rice and Mixed Greens Salad
It’s nice to have a few salad recipes that can serve as main dishes, and the rice in this one makes it especially filling. A big forkful of tender leaves with little piles of rice, sweet dates, and crunchy nuts made the perfect combination of flavors and textures. This was a tough recipe to name. I thought about calling it my “wild rice, chickpea, date, cashew, celery, and mixed green salad,” but decided that something simpler might be best!
May 3, 2019
Recipe: Strawberry Yogurt Lassi
It’s not officially summer quite yet, but the recent temperatures here in New York say otherwise. I decided to take advantage of the early days of strawberry season and cool off with an icy strawberry lassi. A lassi is a traditional Punjabi drink made with yogurt. The most traditional forms are salty, rather than sweet, and are believed to aid digestion. Sweet lassis often feature mango, sometimes with rosewater.
May 3, 2019
Recipe: Kale & Apple Soup
Many two year-olds won’t eat a plateful of sautéed greens even if they’re cooked in bacon, and my daughter — an excellent eater most of the time — was no exception. When she was a toddler, I could usually get by with mixing shredded greens into a few scrambled eggs, but much was my delight when I discovered the kid liked kale soup. This one is mildly sweet with a bit of apple, and it has that beloved bacon-y edge that goes so well with sautéed greens.
May 3, 2019
Recipe: Snap Peas with Meyer Lemon and Mint
Snap peas and mint from the farmers market, a Meyer lemon from a friend’s yard, and a couple of basic pantry ingredients – quick to prepare and speaking wholly of spring. I hesitate to call this a recipe because it’s just something that came together using fresh ingredients I had on hand. But perhaps that is the best kind of recipe for this season, when the new, vibrant flavors call for simple preparations rather than long hours spent over the stove or in the oven.
May 3, 2019
How To Make Beef Jerky in a Dehydrator
Beef jerky is a great way to get a little pick me up during your day and is a great take along snack for your summer road trips or backpacking adventures. Although it’s protein packed and great fuel for your body, it’s not exactly inexpensive or as flavorful as it could be, that is, until you make it yourself. It takes very little prep time and can be made to appease even the most persnickety palate.
May 2, 2019
Recipe: Fresh Peach Frozen Yogurt
Frozen yogurt is not ice cream. (It’s not even a substitute, no matter what TCBY says.) It’s another dessert entirely, and when we stop comparing it to its richer cousin, we enjoy it way more. This one is just about the best I’ve ever made, and it’s so, so easy. The extremely sweet, extremely juicy peaches that had been ripening on my countertop may have helped out quite a bit with that “best I’ve ever made” announcement.
May 2, 2019
Recipe: Homemade Jerky in the Oven
When my daughter started first grade, the talk coming from my little girl was more about lunches than what to wear on the first day. With my daughter, it’s never a sure thing if she’ll eat her whole lunch, but if there’s a piece of sweet and salty jerky nearby, she’s sure to mow it. So with school on the horizon and a London broil beckoning at the neighborhood butcher, all signs that week pointed to making a big batch of jerky.
May 2, 2019
Recipe: Shrimp with White Beans, Spinach & Tomatoes
Let’s add something new to our weeknight meal rotation, shall we? This dish of pan-seared shrimp served over a saucy mix of beans, spinach, and tomatoes is perfect for those nights when you crave a grown-up meal, but lack the energy for anything elaborate. It’s quick, forgiving of end-of-day bloopers, and 100% satisfying. This meal came to us from Lauren, in one of the very first (and last) recipe contests we ever ran on The Kitchn!
May 2, 2019
Recipe: Matcha Green Tea Shake
I was commiserating with a friend the recently about the heat and she told me her latest afternoon addiction was a shake made from matcha, the Japanese powdered green tea. “Blend matcha powder with milk, sugar, and ice. Green frothy jolt at 2pm!” Easy enough. I put down my work and raced to the blender. Matcha isn’t always available at your average grocery store, but it can usually be found at Asian groceries or specialty tea shops, and certainly online.
May 2, 2019
Recipe: Slow Cooker Pork Carnitas
We started this website to help people cook more often and more joyfully, with the idea that the kitchen is the hearth of the home, the warm place. It is by spending time there that we connect and grow. But sometimes it gets so hot in the summer, you have to draw the line. A few straight days of humidity and 90°F weather, and I do not feel like being in the kitchen at all, let alone putting together a big meal.
May 2, 2019
Recipe: Poached Rhubarb Royale
As rhubarb makes its sweet, tart, hot pink, and sassy way into our farmers market baskets, here’s one easy recipe to transform the odd vegetable into a silky compote. I dare you not to put a blob of this delightful mess all over everything! My mouth is still puckered from eating so much of this glorious dish. Rhubarb is one of my favorite seasonal ingredients.
May 2, 2019
Recipe: Breakfast Banana Split with Yogurt and Jam
A banana split for breakfast? Oh, yes! This quick, easy breakfast takes a dessert classic and lightens it up for the morning with ultra-creamy Greek yogurt and a warm drizzle of jam. No, there’s no ice cream involved. (Ice cream for breakfast — that seems best saved for birthdays, eh?) To make this banana split, you pile scoops of thick Greek yogurt on top of a ripe banana, then drizzle with warm jam and add some almonds and berries.
May 2, 2019
5 Ways to Eat Chia Seeds for Breakfast
Have you fallen in love with chia seeds yet? Packed with healthy omega-3 fatty acids, these little seeds also contain protein, fiber, antioxidants, and minerals like calcium, magnesium, and iron. And because of their gelling properties, they help make breakfasts more filling and satisfying without weighing you down. Wondering how to eat them? Here are our favorite ways to add this superfood to morning meals. 1. In Oatmeal: Add a couple tablespoons to cooked oatmeal or other grain porridge.
May 2, 2019
Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Never has it tasted so good to be straddled between winter and spring until now. Fresh stalks of asparagus mingle with a healthy dose of lemon and thyme to hint at spring’s arrival, while this vegetarian supper is anchored with a favorite winter staple. Inspired by Emily’s recipe for spaghetti squash with ricotta, sage, and pine nuts, I wanted a version that embraced the freshness of the season, while also being filling enough to serve as a meal.
May 2, 2019
Recipe: Baked Halibut with Chimichurri
Though you might normally associate chimichurri with grilled steaks, lamb chops and other robust cuts of meat, this garlicky South American herb sauce pairs wonderfully with mild halibut and other lean white fish. Rubbed over the fillets before baking, the flavor of the chimichurri stays fresh and bright, infusing the delicate fish with a pop of green color and taste that says SPRING! It’s another simple yet impressive fish recipe to add to your repertoire.
May 2, 2019
Practically Raw Desserts by Amber Shea Crawley
If you think raw food has to be austere, Amber Shea Crawley’s Practically Raw Desserts will surely change your mind. From cookies to cakes, brownies, pies, puddings, candies, and other sweet treats, the recipes in this cookbook are full of flavor and also flexible so you can adapt them to your tastes, dietary needs, and ingredients on hand.
May 2, 2019
Weeknight Recipe: Shrimp & Avocado Summer Salad Rolls
A gal can’t live on green salads alone. That’s why, inspired by Emma’s idea to eat a salad inside a pita pocket, I decided to wrap a salad inside a rice paper roll, creating a fresh, crunchy summer roll that is a cinch to throw together. Roasted shrimp, chunks of avocado and crisp romaine are wrapped up and dipped in a creamy miso-tahini dressing for a cool, satisfying summer lunch or dinner.
May 2, 2019
From Sandwich to Salad…And Back Again
I love sandwiches. I don’t love how eating a large quantity of bread and then trying to sit down to work makes me want to take a nap instead. Over the years, I’ve learned to eat my favorite sandwiches without the bread. Cheeseburger salad is delicious. So is turkey and Swiss. Even my favorite deli sandwich with mixed cold cuts, melted cheese, and thousand island pickle dressing is delicious over a pile of mixed greens. My latest favorite is a B.L.T.
May 2, 2019
Summer Craving: Cold & Crunchy Cucumber Noodles
I’ve been a fan of zucchini noodles ever since a friend with a spiral vegetable slicer introduced them to me a couple summers ago. But this year I have a new obsession: raw, refreshing cucumber noodles!Recipes for raw cucumber noodles have been popping up on some of my favorite food blogs and they are the perfect thing to eat during the heat of summer — cool, light and refreshing.
May 2, 2019
Elana Amsterdam’s Paleo Pantry
I spent last week in Boulder, Colorado, where I got a chance to meet up with a blog friend — Elana Amsterdam, who writes cookbooks on Paleo and grain-free cooking, and who blogs at Elana’s Pantry (remember her strawberry gluten-free cupcakes? So yummy!). So I thought it would be especially appropriate to bring you a peek into Elana’s real-life pantry. What does a Paleo pantry look like? What does she stock and use regularly?
May 2, 2019
Recipe: Cauliflower Steaks with Ginger, Turmeric, and Cumin
The humble cauliflower might not seem like the most exciting vegetable, but cut one into thick slabs and roast it with spices, and you can transform it into quite the fine dish. Rich with the colors and flavors of turmeric, ginger, cumin, and cilantro, these cauliflower “steaks” feel fancy enough for a dinner party, yet they’re simple enough for an everyday supper as well. Roasting cauliflower turns it into something magical — nutty, sweet, and not boring at all.
May 2, 2019
4 New Cookbooks For Your Favorite Paleo
If you’re not eating like a caveman yourself then I’d bet my cast iron skillet that you know someone who is. Here are four books that aim to prove that a caveman’s diet definitely has a place in the 21st century. From Nom Nom Paleo‘s spicy coconut shrimp to the 30 day meal plan in Paleo for Beginners, these books give a whole new meaning to the word “diet.
May 2, 2019
Broccoli: The New Breadcrumbs
A new year means new goals. And for many people that includes changing food habits, cutting down on junk, and eating better. Sounds good. In theory. But resolutions around diets tend to be tedious and limiting, and are about as exciting as a bowl of wilted Brussels sprouts. And who really wants to kick off 2014 with a list of should nots and cannots? What if this year, instead of making a resolution to eat more healthfully, we make a promise to cook more playfully?
May 2, 2019
I Have Gestational Diabetes. Can You Help Me Stay Inspired in the Kitchen?
Q: I’m 26 weeks pregnant and was recently diagnosed with gestational diabetes. I was totally blindsided by the news, as I am already a very healthy eater. So although the recommended meal plan includes staples I already cook with, the options are very plain, and the portion sizes are miniscule. I’m bummed by my diagnosis and am feeling uninspired in the kitchen, but I’m also committed to being as healthy as can be for this baby that’s on the way.
May 2, 2019
Recipe: Spiced Cucumber Sticks with Chaat Masala
One of my favorite things about India is its fantastic range of street food. From pav bhaji and vada pav, to vegetable chaats and bhel puri, every corner of India boasts its specialties — and no two street food vendors are alike. “Secret” ingredients abound and no one gives away any recipes for their signature dishes. These spiced cucumber sticks are probably the most ubiquitous of all street food.
May 2, 2019
From Paleo Pancakes to Bean-Free Chili, The Paleo Kitchen Delivers
Cookbook: The Paleo Kitchen: Finding Primal Joy in Modern Cooking by Juli Bauer of PaleOMG & George Bryant of Civilized Caveman Overall Impression: This book is a great resource for people interested in trying out the Paleo lifestyle without having to sacrifice their favorite comfort foods! The Paleo diet has gained a huge following these past several years.
May 2, 2019
Recipe: Zucchini Noodles with Tomatoes and Corn
There is nothing wrong with your screen. Do not attempt to adjust the picture. What you see before you are not strands of pasta, but swirls of spiralized zucchini! It’s time to change things up from the usual summer salad and give these vegetable “noodles” a try. I can’t believe it’s taken me this long to get my hands on a vegetable spiralizer.
May 2, 2019
Recipe: Chickpea Waldorf Salad
This simple chickpea Waldorf salad takes a lighter approach with flavors that take you from the warmer weather into fall and winter. Food like this makes the transition a little easier, so double up on the apples and add a bit of heat from red pepper flakes to warm you up. A traditional Waldorf salad is generally made with fresh apples, celery, and walnuts, and dressed with mayonnaise. I’ve seen a lot of versions that add chicken for a more complete meal.
May 2, 2019
Danielle Walker’s Against All Grain Makes It Easy To Fall in Love with Paleo Cooking
Cookbook: Against All Grain: Meals Made Simple by Danielle Walker Overall Impression: Beautifully presented and clearly explained, Meals Made Simple is a delight for Paleo newbies and longterm Paleo-ites alike. I’m naturally quite skeptical of gluten-free and dairy-free foods, but I am equally eager to expand my culinary repertoire.
May 1, 2019
Recipe: Indian Scrambled Eggs (Egg Bhurji)
One of my favorite breakfasts as a kid was this deliciously spicy, creamy egg bhurji, or Indian-style scrambled eggs. They are super easy to pull together and are an interesting addition to a leisurely brunch or a quick breakfast. Eggs are a staple in Indian cuisine, and are usually paired with onions, tomatoes, and spices for quintessentially Indian-style dishes.
May 1, 2019
Recipe: Sweet Potatoes with Chickpea Tomato Sauce
When I’m trying to figure out how to make dinner out of the ingredients in my fridge and pantry, one meal I always fall back on is that of carbs topped with whatever protein and vegetables we have. Following the holidays, I’ve been looking to kick my white flour habit by subbing in sweet potatoes as my carbohydrate of choice. This vegetarian version, with its sweetly-spiced tomato sauce made hearty with chickpeas, is my family’s favorite combo to date.
May 1, 2019
Recipe: Scrambled Eggs With Green Peppers & Mushrooms
Eggs are my go-to breakfast, and though I often eat quickly fried eggs with just a slice of sprouted grain toast, this scramble is actually my favorite way to have them. I also eat eggs more often when I cook up a large batch of the vegetables on Sunday and then simply spoon the cooked veg into my eggs and scramble away. More often though, I’m starting from raw vegetables as I describe here.
May 1, 2019
Recipe: Veggie Nori Rolls
There’s no other lunch in my weight-loss arsenal that serves me better than these rolls. They happen to be both raw and vegan, but that isn’t why I love them. It’s their crunchy-meets-creamy texture and the big, bright flavors of carrots, nori, and lemon juice. Another bonus: they are super filling. It’s the kind of midday meal that prevents snacking. And while there is undeniably something health-food-hippie about them, even my husband eats them up.
May 1, 2019
With Pete Evans, Eating Like a Caveman Never Looked So Easy
The book: The Paleo Chef by Pete Evans The angle: Food that’s as healthy as it is simple (and pretty!), all without grains, gluten, or dairy. Recipes for right now: Seed & Nut Bread, Root Vegetable Slaw, Oysters with Ginger & Green Onions, Wild Salmon with Coconut Lime Sauce, Turkey & Shiitake Lettuce Cups, Meatballs in Chipotle Sauce, Key Lime Tart Who would enjoy this book? Paleo and Paleo-curious folks.
May 1, 2019
Why Soup Is My Low-Carb Breakfast of Choice
I’m always looking for an easy, fast low-carb breakfast but given the frenetic pace of life — I often joke my hobby is rushing — it’s hard to resist the ease, portability, and affordability of carbs. However, I recently discovered a low-carb breakfast that works: soup — particularly fitting since The Kitchn is celebrating soup this month. Chicken vegetable soup for breakfast is warm, filling and best of all, easy.
May 1, 2019
How I Use the Pressure Cooker to Make a Week’s Worth of Breakfast
This winter I have been keeping my meals low-carb, in a relaxed sort of way, but breakfast is my nemesis. I love eggs, but I don’t like to cook in the mornings, so it’s hard not to turn to cereal, muffins, or a big bowl of sugary granola. There’s nothing wrong with these foods, of course; they just don’t keep me satisfied. But when it comes to breakfast, the pressure cooker has become my new best friend. Why?
May 1, 2019
5 Times to Say “No, Thank You” and 3 Things to Do When You Hear It
I don’t have allergies. Or maybe I do. Recently, I noticed a correlation between eating shrimp and getting a wild and itchy rash on my arms and neck. I haven’t been tested, but I think it’s best that I not eat shrimp. When offered a plate of shrimp appetizers, I am trying to say, “No, thank you,” because I don’t want to introduce the subject of itchy rashes at a perfectly lovely cocktail party.
May 1, 2019
Recipe: Donal Skehan’s Mussels in Irish Cider
Mussels have a reputation for being difficult to cook, but this is just not true. In reality, the hardest part is the washing. Place them in cold water (they should close; if they don’t you should throw them away). Scrub any dirt off the surface of the mussels and remove the beard with a small knife. If you can get this down, you will have no trouble — and they take minutes to cook, so they’re the perfect little starter.
May 1, 2019
Recipe: Kohlrabi and Cabbage Salad with Maple Lemon Dressing
Yes, I grew up eating kohlrabi, also known as a German turnip. It tastes like a mild version of broccoli and has the texture of an apple. I suppose it was part of my childhood diet because it is available year-round — at the grocery store, even. While my mother prepared it simply — sliced and drizzled with lemon juice — I prefer a slightly more interesting take, paired with cabbage and tossed in a delicious sweet-tart dressing.
May 1, 2019
Recipe: Gingery Roasted Butternut Squash & Sweet Potatoes
Every time I serve this dish, my guests ask: “What is this?” The softness of the butternut squash and sweet potatoes is contrasted with the sharpness of the ginger, and the combination is truly magical. I like to make it in the morning, and keep it in the oven all day long. Your house will smell so good that you’ll want to make it over again and again. This recipe makes a lot of food, which is great!
May 1, 2019
Recipe: Pressure-Cooker Hawaiian Kalua Pig
Once a year, our family escapes to Hawaii — our home away from home. I love everything about the islands: the friendly people, the unhurried pace, the balmy climate, the sweeping beaches, the glorious sunsets, and the comforting local food. Foremost among the Hawaiian dishes I crave? Kalua pig. Often the headlining dish at a lu’au, kalua pig is the epitome of slow-roasted porky goodness.
May 1, 2019
Recipe: Fiona’s Green Chicken
My chef sister, Fiona, is my go-to source for hands-on cooking advice and one of my biggest culinary heroes and influences. But even more important? Fiona came up with an umami-packed, Thai-inspired chicken recipe that immediately became a family favorite. Her green marinade is a breeze to throw together: Simply blend together a sweet onion, handfuls of herbs, fish sauce, apple juice, lime zest, and pepper.
May 1, 2019
Recipe: Crab & Avocado Hand Rolls (Temaki)
Going Paleo doesn’t mean giving up sushi — especially if you make it yourself. Temaki (seaweed-wrapped hand rolls) make a regular appearance in our household because I usually have all the ingredients in my refrigerator and pantry. I simply chop up a few vegetables and make a simple crab salad before hollering at my family to assemble their own no-cook meal.
May 1, 2019
Recipe: Popeye Pesto Tofu Scramble
In my never-ending quest to think about quick, simple, protein-heavy breakfasts, I’ve been experimenting a lot with tofu scrambles over the past few weeks. My main reference for these egg-free scrambles is the one our college dining hall used to make as one of their “breakfast-for-dinner” nights — their version was a Southwest number, replete with huge chunks of red pepper, undercooked onions, and yesterday’s leftover beans.
May 1, 2019
Recipe: Mixed Mushroom Egg Bakes
Despite the fact we are entering one of my favorite, easy, and effortless breakfast seasons (fresh berries and yogurt, anyone?), I love any chance to work protein into my mornings, so I’ve been doing a version of these egg bakes for some time now. They’re perfect for a weekday meal because they hold up in the refrigerator for a good five days. When baked ahead of time, you can have a brunch-worthy breakfast on an average Wednesday, and it will feel like a pretty big treat.
May 1, 2019
Why I Ditched Sandwich Bread for Collard Green Wraps
What started off as an accidental purchase — blindly grabbing a bunch of collard greens instead of kale — ended up completely changing the way I do lunch. And I’m not talking about salads. Instead, collard greens put an end to my days of relying solely on bread, wraps, or tortillas to make my lunch sandwiches. My intention was to buy a bunch of kale for smoothies, but in my whirlwind dash through the produce section, I came home with a bunch of collard greens instead.
May 1, 2019
Recipe: Shrimp & Arugula Salad with Preserved Lemon Dressing
When I started cooking my way through Plenty More, I purchased a large jar of preserved lemons. While I loved their applications in Ottolenghi’s recipes, they sat idle in the back of my fridge for months afterward; that is, until about a month ago when I challenged myself to put them to good use.
May 1, 2019
Recipe: Crustless Quiche with Summer Vegetables
This quiche is all about the transformation of humble ingredients into a beautiful meal. Quiche is at once fancy, yet deeply practical, using whatever vegetables you happen to have around. You can use zucchini, summer squash, tomatoes, tougher greens (like Swiss chard), or corn. If you decide to use eggplant, just precook it a little before adding it in. Cube the eggplant and then roast or sauté it in a pan with olive oil and salt until soft and golden.
May 1, 2019
Recipe: Spicy Chicken Skewers with Sun-Dried Tomato Sauce
Don’t let the name Pollo alla Diavola, aka Devil’s Chicken, scare you away from this recipe. Sure, there’s plenty of red pepper flakes happening with these skewers, but a zesty sun-dried tomato sauce offers a sweet reprieve. I guarantee you and your friends won’t be able to get enough. Skewering meat and cooking it over open flames has been done for centuries, but it wasn’t until recently that I truly jumped on the bandwagon.
May 1, 2019
5 Ways to Make Roasted Pumpkin Seeds Taste Like Halloween Candy
I don’t know whether this has something to do with being an adult or is just the result of what my body is used to, but these days I can’t handle eating much candy. This poses a dilemma around Halloween, when the flavors of my childhood are calling to me, but I know how crummy I’ll feel after a candy-coated trip down memory lane. Enter: these sweet and salty pumpkin seeds, roasted until crispy and then dressed up like all our Halloween favorites.
May 1, 2019
Recipe: Minestrone
When it’s time to clean out the fridge, it’s minestrone day. Minestrone is a soup of scraps, and because the recipe is infinitely changeable depending on what you have, it’s also a soup of the moment. This recipe is a lot like one of those choose-your-own-adventure books. Choose chicken stock for your liquid and the soup will have a rich, deep taste. Use vegetable stock or even water, and the soup will become light and scented with the herbs you choose to add.
May 1, 2019
Recipe: Herb-Marinated Mushrooms
For this low-maintenance marinated mushroom appetizer, we packed in tons of flavor, but kept the ingredient list nice and short. The best part about serving marinated mushrooms as a holiday appetizer is that it can be made a week in advance and tucked away in the back of your fridge until you are ready to serve. These herby mushrooms can be served after a few hours of making them, but are really the tastiest after they’ve been marinating in the vinegar and olive oil for a couple days.
May 1, 2019
How To Grill Even Better Asparagus
Perfect grilled asparagus just got easier.
May 1, 2019
Recipe: Spicy Maple-Sriracha Beef Jerky
While many might associate beef jerky with Slim Jims or gnawing on tough pieces of dried meat while hiking and camping, my first tastes of jerky were of the Asian variety, which is softer, moist, and sweet. I have fond memories of the bright-red box of Chinese beef jerky in my grandmother’s snack drawer; here’s my simple homemade version in her honor. Beef jerky is surprisingly easy to make at home without a dehydrator — all you need is a low-temperature oven and time.
May 1, 2019