We’ve never claimed to be on the cutting edge of any particular food trends. In fact, the trendier something is, the more we tend to side-eye it, like a goth kid at a unicorn-themed prom. But you know what? Sometimes dishes we love just happen to also be eminently hashtaggable, as is the case with this bowl of charred broccoli and spicy baked tofu – topped with a vegan miso-kimchi dressing so luscious, we want to drizzle it on just about everything we make from this day forward. So go ahead and call this a Buddha Bowl, a Grain Bowl or a Rice Bowl; it doesn’t matter when dinner is this delicious.
Delectable, creamy winter soup created from a blend of mushrooms, herbs, and wild rice — this is our choice for an easy and healthy vegetarian or even vegan supper that highlights the variety and richness of the fungi kingdom.
Tender stir fried farro, garlicky sautéed kale, and a perfectly poached egg. If that’s not a good breakfast, we don’t know what is. This simple, healthy grain bowl is packed with everything you need to start your day off right.
Breakfast isn’t typically an ideal meal for slow food. Our modern lives pack our days with tasks demanding attention: we have kids to get to school, work deadlines to meet, errands pulling us in twenty directions. But while a cup of coffee and a quick carbohydrate filler, like a bowl of cereal or piece of toast, may get us up and out of the house quickly, they hardly constitute a satisfying and well-rounded meal. That’s why when we’re able to, dedicating a little more time to a breakfast that actually provides a whammy of flavor, as well as going some way to fulfill those balanced-food-groups and five-a-day promises, is a worthy goal.
Note: This recipe is part of our series with Serious Eats.
Stinging nettles aren’t just for stumbling into with painful consequences. We’ll show you how to use the leaves safely to make a delicious and super healthy nettle risotto. Flavored with green garlic and Taleggio cheese, this is a knock-out Spring dinner. But don’t worry if you don’t have nettles and green garlic, you can make it with spinach and regular garlic too!
As a kid growing up in a vaguely-rural part of England, I quickly learned that if there was one plant that resisted your attempts to live peacefully with nature, it was the stinging nettle. Wherever it was most fun to run around in the woods, that’s where they lurked. If there was a perfectly tempting blackberry bramble by the side of the road, you could bet your last Rolo that there’d be a patch of nettles right in front of it. Children and nettles existed in a sort of uneasy symbiosis. We would fall into them, and they would sting us … actually, that’s not really a symbiosis, is it, it’s just how both nettles and children tend to work.
We were always encouraged to grasp the nettle! (meaning, just go for it, and it probably wouldn’t sting you, which was a lie). I wonder if many childhoods would have been changed for the better if we’d been encouraged to eat the nettle instead.
Revenge doesn’t have to be the only dish best served cold. We combine crispy baked tofu cubes with cold noodles in a spicy sesame – peanut sauce for a fantastic dinner or picnic recipe.
We’re adopting a new strategy to help us cope with the cold Northeast spring: we’re simply going to pretend that it’s summer. That’s right, readers: the tiki bar has been set out in the garden (which, incidentally, is BLOOMING), we’ve slathered on a healthy layer of SPF50, and we’re putting together all sorts of yummy goodies to take on our next picnic. Yes, it’s perfect weather to take a room-temperature noodle dish out on the deck or to our local park. Okay, all that may not be true, but this recipe is a perfect meal to make when you don’t need to serve up a hot dinner.
Falafel – crispy fried nuggets of ground chickpeas, flavored with herbs and spices – are an essential Middle Eastern dish. Serve them as a meze appetizer with Lemon-Garlic Tahini Sauce, or stuff them into home-made Pita Bread with a veggie salad.
