Vegetarian Dinners: Skip the Meat, Keep the Flavor

Internet sensation pasta. Photos by Keri White

These days, there is a lot of momentum around vegetarian eating. Whether you are going fully plant based/vegan or just popping a “meatless Monday” into the calendar every so often, the options for vegetable-centric menus are growing stronger every day.

I also find in the wake of Passover, with its delicious array of hearty dishes like matzah ball soup, brisket, lamb, roast chicken and matzah brei, a few vegetarian meals are kind of what the doctor ordered to level us back out.

These two dishes are short on effort and long on flavor

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An Ethiopian misir wot recipe with red lentils and vibrant, spicy flavor

I’d made a few admittedly halfhearted forays into misir wot in the past, and none of them came close to restaurant-level satisfaction. So I approached this mission with some trepidation and fear of failure. My first test of the recipe from “Ethiopia: Recipes and Traditions from the Horn of Africa,” by Yohanis Gebreyesus with Jeff Koehler, was a huge step in the right direction. But I wanted to see if I could add more depth. With some advice from my colleague and eater-about-town Tim Carman, I turned to the chefs and restaurateurs behind two tried-and-true Ethiopian restaurants.

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This salmon fish cakes recipe gets its richness and flavor from ricotta and crushed potato chips

That’s why I intentionally don’t champion weight loss in my new healthy cookbook, “Simply Julia.” The book does not conflate healthy with skinny — the two are so frequently interchanged, it’s easy to forget that they’re not the same thing.

I didn’t understand the difference until I detangled myself from the diet culture I had grown up with.

I don’t remember learning that being fat was bad. It always just seemed a given. I’m pretty sure I drank more Diet Coke than water in my childhood. Once, when I was in middle school, my parents, brother and I had a

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Goya foods mixed bean recipe using beans and ranch flavor!

Spring is in the air and a new season calls for a new recipe. We’ve partnered with Goya Foods to bring a protein-packed meal that can be prepared in just a few minutes! David is cooking up Mixed Bean Soup. This simple recipe is loaded with hearty GOYA beans, spices and a dash of ranch flavor for that Southwest Zest we all love. It’s perfect for your Spring Cookout or entertaining the family at your Easter celebration!

This Week’s Recipe: Mixed Bean Soup

Ingredients

1 lb Ground Beef
1 Can GOYA Pinto Beans
1 Can GOYA Red Kidney Beans
1

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Bitter is flavor worth remembering when it comes to healthy food and health

As a flavor, bitter often gets a bad rap.

However, bitter foods like arugula, frisee, rapini and their respective bitter edges are showing up on menus and the vegetable aisle of supermarkets.

We are starting to “get it” — bitter flavors are important to our sense of taste. They help balance sweet, salty and sour notes. The bitter flavor elevates a meal experience and excites the nervous system.

For the most part, we should consider bitterness as the taste of health. That’s because the compounds that make foods come off as bitter to our taste buds such as polyphenols in

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