Recipes about Eat Well
187
Recipes
Vangi Bhaat
Here’s an Spiced Eggplant Rice recipe you can rustle up when you are craving for some piquant flavors and a filling meal
Eggy Veggie Hash
An immunity-supporting hash with a sweet potato twist.
Zucchini Almond Hummus
This hummus-like dish makes for a stress-busting dip on your grazing platter
Jamaican Three Bean Salad
This salad is a stress busting bounty of beans and flavorings.
Baked Polenta with Mushroom and Kale
A healthy baked dish with the goodness of mushrooms and kale for sleep support.
High-Protein Pancakes
These buckwheat and almond flour protein pancakes are hearty and mood uplifters.
Buckwheat Pancakes
A delicious topping elevates these buckwheat pancakes made with healthy ingredients that alleviate stress.
Shiitake and Goat Cheese Frittata
A sumptuous frittata with ingredients that help manage anger and stress.
Hiyashi Chuka (Cold Ramen Salad)
A cold ramen salad with fresh vegetables
Apple Cider Kefir
This fermented beverage will support gut health and help manage blood sugars.
Ratatouille
This French classic is bursting with flavors and colorful vegetables
Pineapple Pachadi
A refreshing summer dip from south India using yogurt and pineapple
Roasted Beets with Orange Salsa
This salsa is full of anti-inflammatory ingredients and offers multiple health benefits.
Khayan Jin Thee Thoke
Adapted from Amy & Emily Chung’s "The Rangoon Sisters Cookbook," this salad contrasts crunchy peanuts with vibrant fresh tomatoes.
Morkovcha
Believed to have originated among ethnic Koreans in Eastern Russia, morkovcha is a popular accompaniment in the region
Italian-Style Grilled Vegetables
By grilling vegetables dry and then marinating in herby, garlicky olive oil, this recipe gives you all flavor with none of the flare-ups.
Watermelon Rind Thogayal
Reduce food waste and gain health benefits by using watermelon rind to make a savory, tangy thogayal
Chile & Coriander Compound Butter
This Indian take on compound butter adds a hint of green chile and minced cilantro for a fragrant condiment with a bit of bite — and plenty of antioxidants.
Mango Sasav
Try this savory, spicy, fruity delight from the Konkan coast of western India
Poha-Crusted Green Cutlet
Turn leftover vegetables and greens into a healthy, anytime snack
Green Mango Rice
A super satisfying recipe for tangy, spiced, sour mango and cashew rice that you'd want to make again and again
Purple Cabbage & Cauliflower Soup
Try this recipe for a gorgeous vegan purple soup that overflows with the goodness of cruciferous veggies.
Aam Panna with Lemongrass
Try this recipe for a classic Indian green mango cooler with a herbaceous twist.
Paruppu Payasam
Cookbook author and physician and nutritionist, Nandita Iyer shows how the goodness of dal can lend itself to a celebratory sweet dish.
Cultured Butter & Ghee
Free of preservatives and artificial colors, homemade cultured butter is probiotic and a good source of vitamins. Ghee made from this cultured butter is a lactose-free cooking fat with a high smoke point and plenty of omega-3 fatty acids.
Jackfruit Halwa
Jackfruit halwa is a vegan, oil-free recipe and relies mostly on the natural sweetness of ripe jackfruit.
Lacto-Fermented Onion Pickle
Regularly make a batch of this onion pickle to add both flavor for greater satiety, and gut-friendly probiotics and spices to your meals.
Vegetarian Dhansak
Indian physician and cookbook author Nandita Iyer's vegetarian version of dhansak, a lentil stew made as part of mourning rituals by the Parsi community of Western India.
Raw Almond Rose Laddus
Try these energy-packed, raw vegan laddoos that require no cooking and are sugar-free.
Coconut, Lemon & Red Rice Cupcakes
Make a zesty, vegan and gluten-free dessert with cashew, coconut, and red rice flour
Fenugreek Greens Salad
Nandita Iyer's Indian seasonal garden-fresh salad combines the goodness of fenugreek leaves and root vegetables with a spicy crunch to make this salad dance on your next party platter.
Kidney Beans & Red Rice Salad
Kidney beans and red rice with leafy greens make this a hearty salad meal bowl from Nandita Iyer's kitchen.
Sautéed Okra with Soba
Discover the transformative alchemy of soy-maple to dish up earthy-nutty okra on a bed of buckwheat noodles
Steamed Pies in Jackfruit Leaves
Here’s a savory take on Mangalore’s famous Peja Ire Da Gatti or jackfruit leaf-wrapped hand pies
Ginger Pickle
Beneficial for everything from your gut to your immune system, this ginger condiment combines the Ayurvedic rasas of sour and salty
Avo-Berry Fruit & Greens Smoothie
How do you ensure that you’re not just packing a smoothie with fruit sugar? Choose fruits with high amounts of antioxidants and use the whole fruit. Add in seeds or nuts to boost the fiber, slow down digestion, and avoid spiking sugar levels. And use greens, like lettuce, for their vitamin and mineral content, as well as to add more fiber.
Tambdi & Methi Bhaji
Tikta or bitter foods — like Moina Oberoi’s version of sauteed leafy greens — are considered powerful detoxifiers in Ayurveda.
Milagapodi
Rakesh Raghunathan’s milagapodi, a nutrient-dense spice blend, is a great condiment for dosas.
Spiced Roasted Papaya
Harness the digestive and other benefits of papaya in a breakfast recipe with a roasted twist
Ghee Rice in Pandan Leaves
Here’s an easy recipe of Nei da nuppu, a Mangalore-style ghee rice cooked in pandan leaf baskets
Vegan Sancocho
Try this vegan version of Sancocho, a traditional Latin American soup full of the goodness of root vegetables.
Jackfruit Cake in Teak Leaves
Packed with the benefits of ripe jackfruit, these steamed cakes are a healthy Mangalorean snack.
Cacao Hemp Smoothie Bowl
With its chocolatey flavor and creamy texture, this is a great “breakthrough” recipe for people who are reluctant to try smoothies or raw foods
Indian Fattoush
Here's a healthy Indian twist to a classic Middle Eastern salad with chickpeas, cabbages and ragi roti chips
Chai Chocolate Double-Layer Fudge
This vegan chocolate recipe, spiced with chai masala, is a delicious, grown-up dessert.
Kadamba Sambar
Cookbook author and doctor, Nandita Iyer shows how the sambar is a South Indian comfort dish made with lentils, vegetables, and tamarind.
Raw Banana & Black Chickpea Stew
Moina Oberoi’s protein-packed vegan stew is made to Ayurveda's principles of the kashaya rasa known to improve mental clarity and mood.
Betel Leaf & Pomelo Salad
This salad combines Indian betel leaves and a Vietnamese-inspired dressing by Nandita Iyer.
Kathal Bhuna Masala
Unripe jackfruit shines in this Indian-style tomato and onion gravy seasoned with a mix of warm spices
Kundan Kaliya
This recipe for kaliya, a light, golden-hued gravy, is a classic from Rampur in North India
Stuffed Mango Kulfi
Try this healthy, frozen yogurt version of the classic stuffed mango dessert from the old city of Delhi, India
Cucumber Cake in Turmeric Leaves
Baked in fresh turmeric leaves, tekkari da adde or cucumber cake is a popular summer treat in Mangalore, India
Mixed Vegetable Coconut Stew
A specialty of Kerala, coconut stew or “ishtu” makes use of the region’s plentiful coconuts and tropical vegetables
Spiced Sabja Flush
This detoxifying drink has gut-healthy spices and good fats from the seeds to elevate your mood and hydration
Mushroom Korma
This recipe is a vegetarian version of korma, an aromatic yogurt, and onion gravy, with grilled portobello mushrooms
Masala Vadai
Physician and cook author Nandita Iyer makes Masala Vadai, a crunchy South Indian lentil snack with great fats and plant protein that promote satiety.
Beet Millet Pulao
Sweet doesn’t always mean dessert! In Ayurveda, the madhura rasa (sweet taste) is associated with energy-giving foods, like this millet pulao recipe from Moina Oberoi.
Fermented Green Chutney
This lacto-fermented Indian chutney is probiotic rich, which can help improve digestion, and fresh leafy greens are good for detoxification of the liver and kidneys.
Fugad de Repolho
A one-pot comforting Goan-Portuguese cabbage dish made with a mix of aromatic herbs and tropical coconut. What’s not to love?
Pickled Cherries
Preserve the goodness of cherries by pickling them in vinegar with a hint of aromatic spices
Khamang Kaakdi
A deliciously light, summery cucumber salad from Maharashtra dressed in fresh coconut and aromatic spices
Peach, Arugula & Burrata Salad
A salad for a healthy heart made with fragrant peaches and bright greens with a piquant vinaigrette dressing
Pakhala
Odisha’s summer staple Pakhala is a cooling dish of cooked rice fermented overnight
Vegan Guthuk
Rakesh Raghunathan’s vegan guthuk recreates a Tibetan new year classic.
Vattayappam
Rakesh Raghunathan recreates vattayappam, a popular Easter cake from Kerala
Kanchipuram Idli
Rakesh Raghunathan recreates a heritage recipe, offered as a sacred temple food, that is healing and supports gut health.
Vegetarian Nombu Kanji
Try Rakesh Raghunathan’s vegetarian take on nombu kanji, a soothing South Indian one pot meal served during Ramadan.
Venn Pongal
Venn pongal tells the story of the blessed food offered to the devotees of the famed Parthasarathy temple in Tamil Nadu, India.
Hindbeh
A Lebanese side dish that combines dandelion greens with the sweetness of caramelized onions
Homemade Dahi & Yogurt
Homemade dahi or yogurt is full of probiotics, which may enhance gut health and immunity
Red Aval Uppumavu
A popular breakfast dish in South India, red rice aval is made of anthocyanin-rich flattened rice
Pan-Fried Eggplant & Tomato
This vegetable dish is delicious on its own but also juicy enough to serve as a sauce on top of pasta or grains
Umami “Cheese” Sauce
This vegan cheese sauce has a sweet potato base — great for any cooked vegetables, such as veggies you’ve prepped for the week.
Cinnamon & Spice Overnight Oats
This quick, easy make-ahead breakfast packs lots of nutrition and flavor.
Citrus Salad with XO Sauce
Try this easy-to-make vegan XO sauce for juicy, citrusy salads
Kalamata-Feta Spread
This spread — made with kalamata olives, feta, capers, and yogurt — is wonderful in wraps and sandwiches, as a dip, or even diluted with a little vinegar, whey, or water to make a creamy salad dressing.
Comfort Botanical Tea Blend
This herbal blend is great for fall and winter, or whenever you need to be comforted. The combination of ingredients reminds me of people who have comforted me, like my grandmother. Even though she’s no longer earthside, drinking this tea feels like my grandmama’s hug in a cup.
Hibiscus Lemongrass Switchel
A traditional switchel recipe of apple cider vinegar and molasses but with additional ingredients such as clove, cinnamon, hibiscus, lemongrass, and ginger.
Potlikker Fire Cider
Fire cider is often called “the people’s medicine” and for good reason! It’s a spicy vinegar made with ingredients you can find in your garden and kitchen. (Potlikker is the liquid that develops after cooking down a pot of greens. It’s full of flavor and nutrients.)
Sweet Potato Shrub & Toddy
A shrub is traditionally a drinking vinegar infused with fruit and herbs. But shrubs don’t have to be just berries and vinegar. You can use a combination of so many savory or sweet ingredients. Even the natural sweetness and earthiness of sweet potatoes.
Candy Cap Chai Syrup
Take the earthy sweetness of candy cap mushrooms and combine them with the spices and aromatics of chai.
Sattu Sharbat
Chana dal sattu is roasted split chickpea flour. It's a favorite in the Indian state of Bihar to make the summer drink sattu sharbat.
Kenchin Jiru
Kenchin-jiru is vegetable miso soup, originally a dish in Buddhist temple cuisine — made with vegetables, mushrooms, and dashi (seaweed stock). You can add any vegetables you like.
Tamago-Toji Udon
This comforting, easy-to-make dish of noodles in a dashi broth also features shiitake mushrooms and wakame, a type of kelp native to the cold waters of the northwest Pacific. The mushrooms and wakame boost the nutrition, and make for an extra savory broth.
Corn & Hijiki Rice
Cooked in a traditional donabe (clay pot), this dish combines Japanese rice with fresh corn and the sea vegetable hijiki. Mineral-rich hijiki is reminiscent of carrot and burdock, and they’re often all simmered together in Japanese cooking. Juicy, sweet corn and the earth-meets-ocean flavor of hijiki are good together, especially with fluffy, warm, slightly sticky short-grain rice.
Kombu & Shiitake Mushroom Dashi
Use this kombu (seaweed) and shiitake mushroom dashi (or stock) in soups, stews, and hot pots — and for cooking rice, too. After the overnight infusion, the kombu and shiitake can be added to the water for a hot pot. When heated together with the other ingredients in the hot pot, the kombu and shiitake make for an even richer dashi. The shiitake also can be sliced (discard the stem) and cooked in a vegetable soup.
Passion Fruit Vinaigrette
Tangy, bright, tropical passion fruit is delicious in a salad dressing, Its tart flavor — it tastes like a cross between peach, mango, and pineapple — stands up to savory ingredients too, even garlic. Use it on any green salad.
Mugwort Dumplings
These beautiful, supple rice dumplings stuffed with sweet red bean paste are a traditional temple food, offered to the gods as a token of gratitude.
Vegan XO Sauce
This sauce is a riff on classic XO sauce. Instead of dried scallops and shrimp, it uses hijiki and dried shiitake mushrooms for rich flavor, along with spices, garlic, shallot, ginger, and chile.
Everyday Marinade
A marinade that is extremely versatile and works well on hearty vegetables, tofu, and tempeh.
White Lentil Hummus
Lentils are packed with protein and are so good for you. Use ivory lentils (urad) for this hummus, but feel free to substitute any lentils you have on hand.
Seed Crackers
Try these gluten-free crackers are packed with protein and good fats from seeds
Nut & Fig Granola
This granola with toasted nuts and seeds, coconut, and fig purée is gluten-free and energy-boosting. It might be your new go-to recipe. You can make it in advance and store it in an airtight jar for a couple of weeks, if it lasts that long. Snack on it straight from the jar or add it to yogurt for breakfast. I make a fig puree for sweetness, but you can substitute unsweetened applesauce if you don't want to prepare the purée.
Thai Borscht
Beets’ earthy sweetness pair with the flavors of a Thai curry. The soup's bright fuchsia color is sure to delight even the most beet-skeptical.
Turbocharged Golden Milk
A turbocharged version of golden milk — or turmeric latte — with additional spices for flavor and health-enhancing qualities.
Spiced Chia Pudding
This spiced chia pudding is everyone’s favorite, packed with plant-based protein, fiber, and healthy fats. Top it with whatever you like.
Saag Paneer Minus the Paneer
In this vegan version of saag paneer, you won’t miss the dairy. And you'll get a dish packed with nutrition, including magnesium, folate, fiber, and anti-inflammatory spices.
Creamy Coconut Red Lentil Soup
This spiced, creamy red lentil soup that makes for a perfect compliment to your evening meal
Cilantro Butter Bean Veggie Stew
This butter bean stew, packed with vegetables, is Inspired by a Peruvian seafood dish cooked in a cilantro broth — a zingy way to add health-boosting beans to your day.
Braised Endive with Leeks
The sweet-savory magic of leeks helps to temper endive’s slight bitterness, and miso adds body and depth to this rich and satisfying cool-weather braise.
Salted Honey & Almond Panna Cotta
What I love in a panna cotta is that the cream and sugar are held together with just enough gelling to no longer be a liquid. This recipe uses just a tiny bit of agar-agar.
Thai Peanut Butter Sandwich
This Thai riff on a tea sandwich takes humble peanut butter to a splendidly savory and aromatic place. You may have found your new favorite (and very portable) lunch.
No-Bake Chunky Cashew Cookies
Some foods are better than others, and some are better in moderation. These no-bake vegan cookies satisfy your craving for something sweet.
Turmeric Tempeh Stir-Fry
This quick stir-fry (without using oil) features tempeh, a traditional Indonesian food made from fermented soybeans and often other beans and grains. Packed with nutrition, tempeh is high in protein and fiber, and a great source of vitamins and minerals.
The Hippie Bowl Formula
The hippie bowl is more about methodology than measurements. The core of each hippie bowl is protein, grains, and vegetables. We call it a “hippie bowl.”
Avocado Kale Salad & Peanut Dressing
A full flavor bowl of greens with avocados, nuts, and seeds
Cream of Miso Mushroom Stew
The umami in miso and mushrooms is the secret to making this cream of miso mushroom stew full of flavor. The miso cream sauce, made with cashews, gives you all the richness without dairy.
Erbazzone
Erbazzone, also known as scarpazzone, is a vegetable pie from the Apennine regions of Emilia-Romagna and Liguria commonly made with chard leaves and stalks. This recipe makes a delicious Italian vegetable pie with a flaky crust.
Sorrel & Cabbage Salad
This salad recipe features the superb combination of tart, juicy sorrel and sweet, crunchy cabbage. A creamy pistachio dressing gets the balance of sweet and sour right, with the brightness of lemon and apple cider vinegar.
Sugar Kelp Pickles
This recipe by fermentation expert Rich Shih uses fresh sugar kelp to make delicious, satisfying overnight pickles.
Springtime Rolls & Miso Kale Pesto
If spring had a flavor, it would be these brightly herbaceous “spring” rolls. The asparagus, snow peas, lettuce and abundant herbs provide a fresh, crisp mouthful, perfect for a gathering or a fun roll-it-yourself midweek dinner for the family. — Hetty McKinnon
Maple-Almond Cake
Do not be fooled by its simple appearance; this maple almond cake is a dream. Here's the recipe.
Gnocchi with Fall Pesto
Homemade potato gnocchi starts, not surprisingly, with the potato. But not just any potato.
Use a russet or similarly starchy potato. Waxy potatoes won’t work. This fall pesto doesn’t have any strict rules about what herbs to use. Get herbs from your garden, the farmers market, or the grocery store. Pesto gives you the freedom to use more than just basil.
Pappardelle with Wild Mushroom
Using some whole-grain flour for this pasta adds a lot of flavor, texture, and nutrition to homemade pasta. “White whole wheat” or “half-white” flour is ground with the germ intact, so it tastes like whole wheat but performs like white. The nutty flavor and bouncy texture are a perfect match for the earthiness of wild mushrooms.
Spinach Fettuccine
Adding spinach purée to pasta dough gives it a vivid green color that complements the rusty red of this roasted sauce.
Ricotta Ravioli with Roasted Garlic
A nutritious and flavorful Mediterranean style buckwheat and egg pasta in a herby, citrusy garlic, sage, and orange sauce.
Orecchiette with Roasted Radicchio
Orecchiette are a shape most often seen in Apulia, the heel of Italy’s boot. The high percentage of gluten in semolina flour — made from durum wheat — makes it ideal for eggless pasta. Most of the dried pasta you find at the store is made this way, with just semolina and water. Once you’ve gotten the hang of this 50/50 semolina and all-purpose flour mixture, try doing it with all semolina.
Tuscan White Bean Purée
This creamy white bean spread is a culinary multitool: a bed for braised or roasted things, a spread on toast, and a hearty soup if you thin with more stock.
Fermented Lemon & Napa Cabbage
Inspired by the traditional Korean kimchi flavors of garlic, ginger, and radish, this ferment is crisp, lemony, and energizing.
Creamy Vegan Salad Dressing
Try this creamy vegan salad dressing from chef Amanda Cohen with romaine, which stands up to this full-bodied, Caesar-adjacent treatment.
Tortilla Avocado Salad
This spicy salad packs a one-two punch of flavor and nutrition, making it a terrific lunch by itself or a happy participant in a larger meal. It’s also a great way to use up leftover tortilla chips.
Endive & Cucumber Salad
This version of a wedge salad uses strong flavors to play off the gentle bitterness of the chicory. By leaving the endive cores intact, you can spread dressing between the leaves without breaking them apart.
One-Bowl Baby Arugula Salad
This is a great salad dressing method when you want something fast and easy (and don’t want to dirty another dish).
Basic Vinaigrette
A salad dressing that you can whip up in a jiffy with ingredients found in every home kitchen
Sweet Potato Niçoise
This sweet potato salad eats like a meal, with a variety of textures and a hearty, complex dressing thickened with beans and tahini.
Salt-Roasted Beet Salad with Greens
In this recipe from chef Amanda Cohen, salt-roasting cooks beets in the most perfect way.
Red Leaf Salad with Grapefruit
This salad from chef Amanda Cohen, with its variety of flavors and textures, is much more than the sum of its parts.
Mushroom Confit
Delicious and versatile in its uses, Andrew Janjigian's mushroom confit is an excellent means of preserving mushrooms.
Kombu Dashi
Dashi, traditionally made with smoked cured bonito (skipjack) and sun-dried giant kelp, provides the foundation for flavor in much of Japanese cooking. A vegetarian version (it’s also vegan) is prepared with only kelp, or kombu.
Tamago Donburi
This is a meatless version of the Japanese comfort dish oyakodon, or “parent-child rice bowl.”
Strawberries, Tomatoes & Corn
When strawberries, tomatoes, and corn find their seasonal groove, bring them together for a salad that's a height-of-summer plateful of joy.
Shoyu Tamago
Soft-boiled eggs steeped in a soy sauce-based marinade, shoyu tamago are delicious and handy, protein-packed and umami-laden.
Spicy Edamame Dip
Unlike guacamole, this green, spicy edamame dip won’t turn brown 30 seconds after you make it.
Bok Choy Kimchi Pancake
Matt Gunther, chef of Bidwell in Buffalo, New York, makes this kimchi pancake with his own Bok Choy Kimchi. “Kimchi pancake is one of my favorite ways to eat the spicy stuff,” says Gunther. It’s hot, spicy, tangy, crispy-edged, and comforting.
Bok Choy Kimchi
Make kimchi with bok choy. This recipe is not traditional, but it's fast, easy, and makes a flavorful addition to any meal or snack.
Sautéed White Beans & Arugula
Packed with nutrition, white beans and arugula are the heart of this fast and easy side dish with capers and pine nuts.
Rooibos Masala Chai
Made with decaf rooibos, this easy masala chai recipe will replace your favorite boxed concentrate
Pickled Red Onions with Dill
Pickled onions are always handy: put their tart-crunchy spark in green salads, tacos, sandwiches, soups and stews, and dips.
Goan Mango Curry
If you were to drop in for lunch at a Goan household, chances are high you would find this tangy coconut curry simmering on the stove — a saffron-hued sauce with mango peeking through. Served with steaming hot rice.
Sautéed Caraili
This popular Trinidad side dish is thought to help reduce blood sugar levels.
Red Rice with Lemon & Ginger
Red rice, nutty and subtly sweet, is packed with nutrition. This dish of red rice with ginger and lemon is a staple in Kerala (where it’s also recommended for women post-pregnancy). Eat this with cooked vegetables for a complete meal.
Bibim Guksu
A mountain of cold, spicy noodles mixed with crunchy vegetables and pears. This easy Korean dish takes a bit of prep but comes together quickly once the toppings are all julienned.
White Bean & Onion Soup
Slices of caramelized onion add richness to this lemony white bean soup, and coriander and marjoram contribute aromatic complexity.
Tomato-y Spiced Cranberry Beans
These cranberry beans are a riff on chef Ana Sortun’s version of the mezze plaki with stewed tomatoes and cinnamon, from her book Spice: Flavors of the Eastern Mediterranean.
Sorrel-Basil Pesto
This springtime pesto mixes sorrel and pumpkin seeds with basil and pine nuts for a version of the traditional Ligurian green sauce that’s bright and just a little tart, thanks to the lemony sorrel.
Raisin Chutney
Have a surplus of golden raisins? This chutney recipe combines them with coriander and Hungarian wax peppers for an irresistible condiment.
Nut & Seed Granola
This granola is saltier than most, with just a touch of honey to sweeten it, and the recipe is very versatile; you can swap out different nuts and seeds or play around with spices.
Napa Slaw
Amanda Cohen's napa slaw has a tofu-sesame dressing that keeps it light and allows the cabbage’s texture and subtle flavor to shine.
Aloo Posto
Creamy potatoes with a distinctive nutty taste thanks to poppy and nigella seeds. Mustard oil adds a smoky aroma, and green chiles add a slow heat. Bengali comfort food.
Carrot Salad with Chile Vinaigrette
This carrot salad recipe has golden raisins, chickpeas, walnuts, scallions, fresh herbs, sumac, and a chile-bolstered honey-mustard vinaigrette.
Black Lentil Soup with Turmeric
Black lentils hold their shape, while turmeric, ginger, and coconut yogurt add complex aromas and flavors to this vegan soup recipe.
Chopped Salad
Amanda Cohen's chopped salad recipe mixes textures and flavors for delicious combinations in every bite.
Tomato-Strawberry Granita
Icy-cold granita is easy to make and a great way to use up all those summer tomatoes. Adding just enough strawberries and a little bit of maple syrup pushes it in the direction of dessert, but also could be a refreshing appetizer or intermezzo.
Carrot Marmalade
Carrot marmalade is a very old-fashioned preserve dating back to the Ottoman Empire.
Liangban Huanggua
A delicate lace of finely ground white pepper and a few drops of sesame oil balance these quick pickled cucumbers with an earthy edge and a touch of richness.
Mushroom Pot Pie
This mushroom pot pie is exactly what I crave for dinner on a chilly night. The flavors in the pie crust and filling are intense and aromatic.
Harissa
Harissa is the definitive North African hot sauce, a fiery red paste that enlivens everything it touches. This version is a riff on a riff.
Saffron & Vanilla Pickled Radishes
Vanilla and saffron both boost other flavors, even in small amounts. A case in point is this recipe for pickled radishes.
Simple Sauerkraut
This two-ingredient method is the perfect introduction to lactic acid fermentation. Once you master it, the world is your pickle.
Roasted Sweet Potato with Peanuts
This combination of sweet potatoes, peanuts, and garlic (and some spice) is inspired by soups and stews from West Africa.
Fennel Tsukemono
This Japanese quick-pickling method leverages the power of salt to quickly change the flavor and texture of vegetables like fennel.
Brine-Pickled Carrots
A hot vinegar brine is a powerful tool for transforming raw vegetables like carrots into bright, sharp, tangy pickles in a matter of minutes.
Pickled Blueberries
The pickling brine for these blueberries, perfect for snacking or adding to salads or cheese plates, is infused with fennel and lemon verbena.
Lacto Leeks
This simple pickle was the happy result of a bumper crop of leeks in the garden a few years ago. Their natural sharpness and umami are enhanced by fermentation.
Kimchi
Kimchi, one of Korea's greatest gifts to the world, gets my vote for the world’s greatest pickle.
Muttar Mushroom Masala
Meta-analysis of several studies showed those who ate 18g of mushrooms daily (under a 1/4 cup!) had a 45% reduced relative risk of cancer than non-mushroom eaters.
Date-Olive Tapenade
This tapenade variant takes black olives’ fruitiness and runs with it, making a paste that’s salty, sour, sweet, and addictive.
Chickpea Flour Frittata
Take your plant-based breakfast to new heights of deliciousness (and nutrient density) with Kanchan Koya's recipe for a Chickpea Flour Frittata.
Baingan ka Bharta
Baingan ka Bharta is literally translated as “eggplant mishmash.” This Indian classic is a crowd-pleaser across all ages.
Dal Tadka
"Every Indian restaurant has dal tadka on their menu for good reason," says Kanchan Koya. "Delicious comfort in a bowl, dal tadka to me is like coming home."
Tahini-Miso Sauce
Tahini-Miso Sauce, a health food restaurant mainstay, has a remarkable ability to transform the simplest plate of steamed vegetables into a nutritious feast.
Eat the Rainbow Curry
This is the perfect curry to throw whatever you like into. Great for a fridge clean-out or to maximize your intake of plants.
Garam Masala
Every Indian family makes their own garam masala, an intensely aromatic blend of spices with sweet, peppery, citrusy, earthy, and spicy notes.
Armenian Cucumber & Melon Salad
Armenian cucumbers are wondrous fruit. They look and taste a lot like cucumbers, but are part of the muskmelon family. In this salad, they join their cousin melons.
Liangban Qiezi
This chilled eggplant salad is a Taiwanese summer classic, marinated with aromatic Chinese black vinegar, soy sauce, and sesame oil.
Beet Salad
This simple salad is almost a quick pickle, using a bright vinaigrette to balance the beets’ earthy sweetness. A bowl of these enhances just about any meal.
Pa amb Tomàquet
The summer flavors of Catalonia shine in Pa amb Tomàquet, where the simplicity of pulpy grated tomatoes and garlic-rubbed toast make it sublime.
Peach Salsa
This salsa/chutney recipe makes quick work of a glut of fresh peaches, turning them into a bright delight that complements all kinds of dishes.
Cicoria Ripassata
This Roman classic transforms bitter field greens into a sublime tangle of verdant bliss.
Pao Cai
Fermented brined pickles like pao cai contain probiotic goodness for gut health
Kale & Snap Peas Salad
Creatively incorporate more kale into your diet by adding a small bunch into a salad with lots of freshness, flavors, and textures
Miso “Bagna Càuda”
Bagna càuda means “hot bath” in the Piedmontese dialect, and this garlicky potion is the perfect showcase for whatever vegetables are in season.
Vegan Choron Sauce
Here’s a vegan version of sauce choron, essentially a tomato-flavored Hollandaise or Béarnaise
Cauliflower with Penne
The cauliflower comes first in this recipe for a reason: It’s the star of the show, acting as both sauce and featured ingredient.
Citrus Beet Salad
Sunny oranges, fresh beets, and a Meyer lemon vinaigrette come together in a salad that doubles up on vivid color and vitamin C (and folates, too).
Collard Greens
This is a traditional collard greens recipe, passed down through three generations. We’ve each added our own little twist to it.
Fermented Italian Peppers
Pickled hot peppers are a must-have accessory. This recipe scales easily depending on your pepper supply, and the method will work with any hot peppers.