Jambalaya is not a dish we typically think of as quick or particularly healthy. Still, it can be both without losing any of its Creole character, as demonstrated by this lightened-up recipe. It’s inspired by one created by Louisiana-born food writer Vallery Lomas and featured in “Easy Weeknight Dinners” curated by New York Times Cooking […]
Cream of broccoli soup is a soothing way to boost your antioxidant intake. But most bowls come loaded with fat and calories as well. This slimmed-down version, lightly adapted from one on Erin Clarke’s wellplated.com website, skips the cream and goes easy on the butter and cheese without forgoing any rich taste. Adding cauliflower to the puree […]
Diwali, the Hindu festival of lights, is a five-day annual celebration in late October and early November, with festivities that include prayer, fairs, fireworks, gift-giving, and feasting. Whatever your heritage, it’s a great time to share a feast of Indian-inspired dishes with friends, whether prepared or picked up from a restaurant or market. And whatever […]
Split red lentils differ from the larger green and brown ones in that they cook much faster, have a somewhat sweeter and nuttier taste, and, because they break down more easily, are often used as thickeners, particularly in Indian dals and curries. But like all lentils, they’re loaded with nutritional attributes: filling, gluten-free, and high […]
The classic chicken and eggplant Parmesan you see on Italian menus typically involves heavy breading, copious amounts of oil for frying, and blankets of oozy cheese. This version, from Virginia Willis’s “Bon Appetit, Y’all,” dramatically cuts the fat and boosts the nutritional value, without sacrificing any of the satisfaction. “Steaks” cut from whole heads of […]
Ti-Malice is a character in Haitian folklore who tries to make a sauce hot enough to scare off a greedy, uninvited visitor. But the plan backfires when the visitor deems the sauce delicious and tells everyone. This is how “Sos Ti Malice,” a Haitian condiment, was named. Lesley Enston prefers it as a sauce for […]
Swiss chard is a nutrient-packed green member of the beet family. Its ruffly leaves are sturdier than spinach but more tender and sweeter than kale, and its stems are juicy and crunchy like celery. Though typically sautéed, chard is also delicious raw, as proven by a hearty salad recipe lightly adapted from Joe Yonan’s new […]
Soba noodles are Japanese noodles made entirely or partially of buckwheat flour, a nutty-tasting gluten-free grain with a similar nutritional profile to whole wheat spaghetti. In this recipe adapted from one in Darlene Schrijver’s “The Salad Lab: Whisk, Toss, Enjoy,” they serve as the base for a hearty salad full of colorful veggies and complex […]
This remarkably filling recipe is adapted from “Plantifully Simple” by Kiki Nelson, which focuses on high-quality carbs, whole plants, and an active lifestyle. The “cheese” sauce that tops the peppers is revelatory. Serves 2-4. Ingredients Instructions Poblano “Cheese” SauceIngredients Instructions
Fresh tuna steaks are a worthy luxury: lean, protein-rich, and loaded with valuable nutrients, including anemia-preventing vitamin B-12 and heart-healthy omega-3 fatty acids. They’re as satisfying as a T-bone steak and a snap to prepare. This recipe, adapted from Ben Tish’s “Mediterra: Recipes from the Islands and Shores of the Mediterranean,” is a fantastic way […]
