My fenugreek may be your methi. The aromatic, cuboid seeds of Trigonella foenum-graecum—a clover-like legume whose botanical name translates as Greek hay—are used as a spice in food traditions spanning South and West Asia, the Middle East and the Eastern Mediterranean.
Sprouted, the seeds are an accessible and easy way of growing your own fenugreek microgreens, and allow you to enjoy its friendly aroma and nuttily bitter, green-tonic flavor, even if you don’t have a garden, or if it is the middle of winter. A lush tray of fenugreek seedlings on a windowsill is a satisfying thing when the world is frozen.
Above: Fenugreek microgreens.
Methi is a pan-South Asian term for the plant, and hilbeh is transliterated from Arabic. The Turkish name is çemen. The plant is probably native to the broad region encompassing Southern Europe, the Eastern Mediterranean, and West Asia. Fenugreek smells, to me, like the Westernized commercial Indian curry powders I grew up with, long before learning that “curry” is a catchall for a complex array of dishes in a flock of cultural traditions. The smell of fenugreek is often described as strongly reminiscent of maple syrup—compelling.
Above: Fenugreek growing in-ground.
Fenugreek makes a good cover crop, since the legume fixes nitrogen in the soil, as well as a green vegetable: the well-known Indian aloo methi combines the tender stems and leaves of fenugreek (methi) with potatoes. (Years ago, it was Madhur Jaffrey’s memoir, Climbing the Mango Trees, that gave me a longing for fresh fenugreek greens.)
Above: Fenugreek microgreens with warm potatoes, eggs and turmeric butter.
And it is with potatoes that I like to deploy my own microgreens: with warm baby potatoes, eggs, and vivid turmeric butter. The fresh greens add their powerfully sweet aroma along with their much-appreciated trace of bitterness to a plate that brims with functional food goodness.
Above: Fenugreek seeds for microgreens—I use store-bought spices for sprouting.
To make your own fenugreek microgreens no special equipment is required. No soil, no pot with drainage. I use a ceramic tray, but a shallow soup bowl, or enamelware would work, too.
The seeds are soaked, covered for three days (to create a dark environment), and then uncovered and placed somewhere bright. You only add water when it threatens to dry up, keeping the sprouting seeds very lightly moist. As to where to find fenugreek seeds for growing the microgreens, I have been very lucky with store-bought spices—100 percent germination rate, in fact, which surprised me. They are also available online especially for sprouting.
Above: Fenugreek seeds have sprouted after 48 hours in a shallow tray with water, covered. Above: A school slate is the cover for my microgreens.
For Ramadan, the monthlong Muslim holiday of fasting which begins this year on Tuesday evening, Feb. 17, families and friends gather for festive dinners to break the fast.
Tahini, sesame seed paste, is a nutritional powerhouse that’s well suited for Ramadan dishes. Popular in Middle Eastern cooking, its flavor profile — nutty, slightly bitter and creamy —makes it versatile in the kitchen. Most tahini dishes are savory appetizers but tahini is also used in sweet specialties like halva. Thus it is useful for iftar, the sunset meal, and for suhoor, the pre-dawn meal eaten before the day’s fasting.
While meat is a traditional staple for iftar, appetizers are often plant-based. Made with vegetables and grains, their fiber promotes satiety, enabling people to eat less meat. Because tahini is rich in heart-healthy monounsaturated fats and protein, it provides an energy boost and helps people feel full for longer.
Basic tahini sauce, made of tahini paste mixed with lemon juice, garlic and water, is a luscious-textured sauce often served with grilled vegetables, salads, fish and falafel, and can replace cream in dressings and dips. Like natural peanut butter, tahini should be stirred before being used.
Tahini’s bitterness balances the intense sweetness of dates, the traditional Ramadan break-the-fast food; stuffing dates with tahini is a Ramadan treat. A popular breakfast spread is tahini mixed with date molasses; in Istanbul, some call such a spread “Turkish Nutella” or “liquid halva”.
Quinoa patties are served with chanterelles and topped with tahini sauce. (Photo by Yakir Levy)
Quinoa Patties with Chanterelles and Tahini Sauce
Quinoa patties become an elegant dish when dressed up with tahini sauce and exotic mushrooms. You can substitute shiitakes or oyster mushrooms for the chanterelles.
Yield: 3 or 4 servings
INGREDIENTS
Tahini sauce:
1 small garlic clove, minced
3 tablespoons tahini paste, stirred before measuring
1 to 2 tablespoons lemon juice
1 to 2 tablespoons water
Salt to taste
Quinoa patties and chanterelles:
3 tablespoons extra virgin olive oil
One 1.1-pound (500-gram) roll of cooked quinoa, cut in 6 to 8 slices
Salt and freshly ground pepper
1/2 pound fresh chanterelles
1 garlic clove, minced
Red pepper flakes to taste
DIRECTIONS
1. Tahini sauce: In a mini food processor blend garlic, tahini paste, 1 tablespoon lemon juice, 1 tablespoon water and salt. Add more lemon juice or water to adjust consistency and taste.
2. Quinoa patties: Heat 2 tablespoons olive oil in a heavy-bottomed skillet over medium-high heat. Season quinoa slices with salt and pepper; add to pan. Sear quinoa slices on both sides until golden brown. Remove from pan.
3. Chanterelles: Add remaining tablespoon olive oil to pan and heat over medium-high heat. Add mushrooms; cook for 8 minutes or until browned. Add garlic, salt, pepper and pepper flakes and cook about 1 minute.
4. Serve quinoa patties with chanterelles and tahini sauce.
A platter of roasted vegetable is served with Pepper-Swirled Tahini. (Photo by Yakir Levy)
Pepper-Swirled Tahini with Roasted Vegetables
Greek yogurt makes tahini creamier and a good counterpoint for the pepper sauce.
Yield: 4 servings
INGREDIENTS
Tahini yogurt sauce:
1 small garlic clove, minced
3 tablespoons tahini paste, stirred before measuring
1 to 2 tablespoons lemon juice
1 to 2 tablespoons water
1/2 cup Greek yogurt
Salt to taste
2 pounds vegetables, such as whole Anaheim or jalapeño peppers, medium-wide strips of sweet peppers, sliced Chinese eggplants, sliced zucchini, half slices sweet onions, halved cremini mushrooms
2 tablespoons extra virgin olive oil, or to taste
Salt, freshly ground pepper and Aleppo or other semi-hot red pepper to taste
1/2 cup thick salsa such as taqueria-style salsa
DIRECTIONS
1. Tahini yogurt sauce: In a mini food processor blend garlic, tahini paste, 1 tablespoon lemon juice, 1 tablespoon water and salt. Transfer to a bowl. Stir in yogurt. Add more lemon juice or water to adjust consistency and taste.
2. Heat oven or air fryer toaster oven to 400 degrees. In a bowl toss vegetables with enough olive oil to moisten them. Sprinkle with salt, black and red pepper; toss to combine.
3. Spread vegetables on a baking sheet (lined with parchment paper or foil if desired). Roast for 10 minutes. Turn over; drizzle with more olive oil if needed. Roast for 10 to 15 more minutes or until tender. (They roast faster in an air fryer toaster oven or convection oven than in a standard oven.)
4. Put whole peppers in a bowl, cover and let stand for 10 minutes. Peel when cool enough to handle. Remove caps; scrape out pepper seeds.
5. Arrange vegetables on a plate. Set a bowl of salsa in center of plate. Spoon tahini yogurt sauce onto salsa’s center. With a knife, swirl tahini sauce gently into salsa.
Red Pepper Baba Ghanoush is made with roasted Chinese eggplant, tahini sauce, roasted peppers and labneh. (Photo by Yakir Levy)
Red Pepper Baba Ghanoush
Chinese eggplants roast quickly and are easy to turn into a creamy red pepper dip. Just add tahini sauce, roasted peppers from a jar, and labneh — strained yogurt that is almost as thick as cheese.
Yield: 3 or 4 servings
INGREDIENTS
1 1/2 pounds Chinese eggplants
2 large garlic cloves, minced
3 to 4 tablespoons tahini paste (stirred before measuring)
1 to 2 tablespoons strained fresh lemon juice
1 to 2 tablespoons water
2 fire-roasted peppers (from a jar)
2 to 4 tablespoons labneh (or Greek yogurt)
Salt and freshly ground black pepper
Extra virgin olive oil (for drizzling)
2 teaspoons chopped Italian parsley (garnish)
DIRECTIONS
1. Preheat broiler or Roast function of air fryer toaster oven (convection oven). Prick each eggplant 3 or 4 times with a sharp knife.
2. Broil or roast eggplants, turning a few times, until very tender when pressed on neck end, about 15 to 20 minutes. Remove eggplants; let stand until cool enough to handle.
3. Cut off eggplant caps. Halve eggplants lengthwise. Scoop out eggplant pulp. Chop pulp with a knife.
4. Make red pepper tahini sauce by blending minced garlic, tahini paste, 1 tablespoon lemon juice and 1 tablespoon water in a food processor. Add roasted peppers and blend until smooth.
5. Add labneh and pulse until blended. Add chopped eggplant pulp; pulse just until mixture is blended. Gradually add more water or lemon juice if needed. Season with salt and pepper.
6. Spread on a serving plate or on bread. Serve drizzled with olive oil and sprinkled with parsley.
Persimmon Cake is topped with a halva glaze made with powdered sugar and lemon juice as well as chopped pistachios. (Photo by Yakir Levy)
Persimmon Cake with Halva Glaze
In this cake’s glaze a touch of tahini balances the sweetness of the powdered sugar. Use soft persimmons for the puree; slice firm persimmons for garnish.
Yield: 2 small cakes (32 small portions)
INGREDIENTS
Persimmon cake:
2 cups all purpose flour (260 grams)
1 teaspoon ground cinnamon
3 teaspoons baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (4 ounces or 110 grams), room temperature
1 1/3 cups granulated sugar (240 grams)
2 large eggs, beaten
1/2 teaspoon vanilla extract
2 1/2 cups persimmon puree (4 or 5 persimmons)
1 cup dried cranberries
2/3 cup red walnuts, chopped
Persimmon halva glaze:
2 cups powdered sugar
4 teaspoons lemon juice
4 tablespoons persimmon puree
2 teaspoons tahini paste (stirred before measuring), or to taste
Garnish:
About 1/3 cup chopped pistachios
Slices of small firm persimmons
DIRECTIONS
1. Cake: Heat oven to 350 degrees. Line two 7 1/2-inch square pans with foil. Butter foil.
2. Mix flour, cinnamon, baking soda and salt.
3. With a stand mixer, beat butter until smooth; add sugar and beat until smooth. Add eggs; beat until well blended. Add vanilla; beat until blended.
4. Add half of dry ingredient mixture to butter mixture; stir until blended. Stir in persimmon puree, followed by remaining dry ingredient mixture. Stir until blended. Stir in dried cranberries and walnuts.
5. Spoon batter into pans. Smooth tops. Bake until a toothpick inserted in center of each cake comes out clean, about 25 to 30 minutes.
6. Cool cake in pans on racks for 10 minutes. Turn out onto cake racks. Let cool completely.
7. Glaze: Whisk half of powdered sugar with the lemon juice until blended. Whisk in remaining powdered sugar. Add persimmon puree and whisk until blended. Whisk in tahini.
8. Spread glaze in thin layer over cakes. Sprinkle with pistachios. Let stand several hours or refrigerate overnight until glaze sets.
9. Cut cake in pieces and put on a serving plate. Surround with persimmon slices.
This Mushroom Tahini Toast is inspired by a recipe in Dr. Michael Crupain’s latest book, “The Power Five: Essential Foods for Optimum Health.” (Photo by Yakir Levy)
Mushroom Tahini Toast
For this appetizer inspired by a recipe from Dr. Michael Crupain’s latest book, “The Power Five: Essential Foods for Optimum Health,” you spread toast with pure tahini paste, then top it with sauteed mushrooms.
Yield: 4 or 5 servings
INGREDIENTS
1 pound exotic mushrooms, such as shiitake, oyster or maitake
1/2 teaspoon Turkish pepper flakes, Aleppo pepper or other pepper flakes
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 shallot, finely chopped
1 teaspoon fresh thyme leaves, chopped
Salt to taste
1 cup dry white wine
3 tablespoons tahini paste
4 or 5 slices whole wheat or sourdough bread, toasted and rubbed with a raw garlic clove
DIRECTIONS
1. Coarsely chop mushrooms; add to a bowl with pepper flakes and oil. Toss to coat mushrooms.
2. Cook mushrooms in a large, heavy-bottomed skillet over medium-high heat for 8 to 10 minutes or until browned. Add garlic, shallot, thyme and salt. Sauté for 4 minutes or until shallot is soft. Stir in wine; cook until evaporated. If mixture is too dry, add 1 to 2 tablespoons water.
3. Spread tahini on toast. Spoon mushrooms over toast, sprinkle with salt, and serve.
Roasted Eggplant Salad with Tangerine Tahini balances sweet tangerine juice with lemon juice, minced garlic, salt and red pepper powder. (Photo by Yakir Levy)
Roasted Eggplant Salad with Tangerine Tahini
Adding sweet tangerine juice to tahini sauce might seem surprising but tahini eggplant drizzled with silan (date syrup) is popular in Israeli restaurants. Our dish isn’t sweet. Tangerine zest, lemon juice, minced garlic, salt and red pepper powder balance the flavor.
Yield: 2 or 3 servings
INGREDIENTS
Tangerine tahini sauce:
1/2 teaspoon minced garlic
1 tablespoon fresh lemon juice, or to taste
2 to 3 tablespoons tangerine juice
1/4 cup plus 2 tablespoons tahini, stirred before measuring
Pinch of salt, or to taste
1 tablespoon cold water (optional), more if needed
1/2 teaspoon grated tangerine zest, or more to taste
Roasted Eggplant and Salad:
1 Chinese eggplant (about 9-10 ounces), sliced diagonally 3/8 to 1/2 inch thick
2 tablespoons plus 1 teaspoon extra virgin olive oil
Salt, freshly ground pepper and hot red pepper powder to taste
5 romaine or other lettuce leaves, cut in bite size pieces
1 teaspoon lemon juice
1 tangerine, cut in rounds, then in half slices
Walnuts, preferably red (garnish)
DIRECTIONS
1. Tangerine tahini sauce: In a medium bowl mix garlic, lemon juice and tangerine juice. Stir in tahini paste. Keep stirring until sauce is smooth and thick but still pourable. Add more tangerine juice or water, 1 teaspoon at a time, to adjust consistency and taste. Stir in tangerine zest. (You will have extra sauce to enjoy for 2 days.)
2. Preheat oven to 400 degrees. If you like, line a roasting pan with foil. Set eggplant slices in pan. Brush them with about 1 tablespoon olive oil; sprinkle with salt and black and red pepper. Turn them over; repeat brushing with olive oil and sprinkling seasonings. Roast for 17 to 25 minutes (or 15 minutes using the Roast function of an air fryer toaster oven), turning them once, or until tender to your taste.
3. Make a bed of chopped lettuce; drizzle with light dressing made by whisking 1 teaspoon olive oil with 1 teaspoon lemon juice and a pinch of salt. Set eggplant slices on lettuce and spoon tangerine tahini sauce over them. Garnish with tangerine pieces and walnuts.
Faye Levy is the author of “Feast from the Mideast.”
If the fir needles are dry, about 30 seconds in a spice grinder will turn them into an instant powder. If they are fresh it will create a green paste. Both are good. The smell as you work is an uplifting tonic. It is important to clean the spice grinder at once with either a slosh of rubbing alcohol or a degreaser like Citra Solv—the resin in the needles leaves a sticky film on the blades that will gum them up if they are not wiped well.
Above: Fir sugar.
For the yuzu marmalade for this roast near recipe, I use either my fermented yuja-cheong (yuzu syrup or uncooked marmalade), or a conventional, cooked marmalade. You could also substitute strips of lemon or orange or clementine zest, chopped finely, and add extra sugar to the pears’ cavities.
Roasted Pears with Fir Sugar and Yuzu Marmalade
Makes 8 servings
I like the firm texture of Bosc but use any pear you like. Baking-apples and quinces are very fine variations, but add an additional hour if you have chosen quinces.
4 Bosc pears
1/3 cup sugar
1 Tablespoon fir powder or paste (from about 2 Tablespoons needles)
8 Tablespoons yuzu (or other citrus ) marmalade
Above: Voilà. Serve with homemade whipped cream.
Preheat the oven to 350°F.
Wash the pears and cut them in half, lengthways. Use a spoon to carve out their seedy hearts (a tablespoon-measuring spoon make very neat cavities). If you like, also cut out the fibres that run up to the stem.
Place the pears in a baking dish or skillet that accommodates them snugly. If they tilt over a lot, cut a thin slice from their curved side so they sit flat (this keeps their filling from escaping).
Fir sugar: In a small bowl mix the sugar with the fir powder or paste (the stickier paste will require you to break it up with your fingers as you mix it into the sugar.
Sprinkle the fir sugar generously across the pears. Place a tablespoon of marmalade in each cavity. Pour 1½ cups of water into the pan (white wine is also delicious). Transfer to the oven.
Bake for 45 minutes and then baste the pears with the cooking liquid. Roast another 45 minutes, checking occasionally to make sure that the pan has not dried out completely. A syrupy liquid is what you’re looking for. Add a splash more water if it gets very brown and dry.
When the pears are soft and have begun to caramelize, they are ready.
Serve hot with a scoop of Greek yogurt and a drizzle of whipping cream, with a pinch of extra fir sugar dusted across the top. They are also very good at room temperature.
This is a hearty soup that is easy to make and loaded with flavor! Add this chicken corn soup to your recipe list!
❤️WHY WE LOVE THIS RECIPE
We love easy recipes with lots of flavor and this is one of those! Plus, it’s versatile; you can even use rotisserie chicken to cut down on time. This soup also comes together really quickly so it’s perfect for a busy night. We love it with saltines or oyster crackers.
SWAPS
Soups are very versatile; if you are not a fan of carrots, simply leave them out. Can’t have onions? Add some onion powder. Grab a rotisserie chicken to save even more time. Don’t have fresh corn, use frozen. Lot’s of easy ways to make this delicious soup.
⭐TIP
Since this soup contains heavy cream, don’t bring it to a boil. It will cause the milk to curdle. I have not tried freezing this recipe but see no reason why you couldn’t. You could also cut this recipe in half with no problems.
OTHER DELICIOUS SOUP RECIPES
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This Chicken Corn Soup is hearty and delicious. Great on a cold day and perfect for any gathering. Loaded with flavor and super versatile.
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Total Time 40 minutesmins
Course Main Course, Soup
Cuisine American
3tablespoonsof unsalted butter
2celery stalkssliced
1onionmedium size, sliced thin
2carrotspeeled and chopped
3tablespoonsof minced garlic
3chicken breastboiled and shredded (or 4 cups of rotisserie chicken)
214.5 ounce cans of chicken broth
2cupsof frozen or fresh corn kernels
1cupof heavy cream
½teaspoonof smoked paprika
1teaspoondried thyme
½teaspoonof salt
½teaspoonof pepper
Melt butter in your soup pot over medium heat, add onion carrots and celery. Cook for about 7-8 minutes until softened, stirring occasionally. Stir in garlic, smoked paprika, thyme, salt and pepper. Cook about a minute.
Next add in chicken and chicken broth and bring to a simmer. Reduce to medium-low heat.
Add in corn and let simmer for about 15 minutes.
Whisk in heavy cream and, let it cook, but NOT boil so it doesn’t curdle.
With Super Bowl Sunday approaching, I’m on the lookout for a nosh that is scrumptious and easy to prepare. White cheddar cheese topped with wine-soaked cherries andherbs is the perfect answer.
The dried cherries need to soak in a mixture of wine, balsamic vinegar, olive oil, herbs de Provence and salt for 2 to 7 days in the fridge, so allow time for this little do-aheadchore.
White Cheddar With Wine-Soaked Dried Cherries and Herbs
Yield: Serves 4
INGREDIENTS
1/3 cup Merlot, or other dry red wine
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon herbes de Provence
1/4 teaspoon kosher salt
2/3 cup dried cherries, half of amount coarsely chopped
8 ounces medium-sharp white cheddar cheese
For serving: sturdy crackers
DIRECTIONS
1. In medium glass or stain-resistant plastic container, combine the wine, oil, vinegar, herbes de Provence, and salt, whisking to dissolve salt. Add the cherries, cover and refrigerate for at least 2 days or up to 7 days, stirring occasionally. Bring the mixture to room temperature before serving.
2. Place cheese on a plate or small platter. Stir room temperature cherry mixture and spoon over and around the cheese. Serve with crackers on the side. Provide a knife.
Source: Adapted from “100 Perfect Pairings” by Jill Silverman Hough
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
New year, new me? I’m not really one for New Year’s resolutions or Dry January routines, though I do lightly aspire to go to bed earlier, drink less wine and eat more vegetables in 2026. I very much want to just stay home and cook a lot this month, incidentally a great way to be healthier and more present in your daily life.
If you need recipes for healthy meals — breakfast, lunch, dinner, anything — you’re in the right place. I’ve got five dinners for you below.
1. One-Pan Spicy Chicken Thighs and Mushrooms
A fried pepper condiment of puréed bell peppers and onions known in Yorùbá as ọbẹ ata dín dín is common across West Africa as a base for stewed greens and meat. This sauce is an expression of balance in a pot, often packed with fresh, dried, fermented and hot ingredients, each rich and distinct in flavor. Here, mushrooms and chicken thighs are the lucky recipients of this mother sauce. The pivot is to simply chop jarred roasted peppers instead of crushing fresh vegetables with a grinding stone, which is a traditional yet lengthy process. Oil-packed anchovies and miso deliver exactly as expected, adding savoriness to the depth of mushrooms. A squeeze of lime lends a tart zing to the sauce; a scatter of chopped basil adds a piquant burst.
By Yewande Komolafe
Yield: 4 servings
Total time: 30 minutes
Ingredients
1 1/2 pounds boneless, skinless chicken thighs
Salt and black pepper
3 tablespoons vegetable oil
1 small red onion, peeled and chopped
6 garlic cloves, peeled and smashed with the side of a large knife
1 teaspoon ground cumin
1 Scotch bonnet or habanero chile, minced (without seeds for mild)
8 to 10 oil-packed anchovies
2 tablespoons white or red miso
12 ounces mixed mushrooms (any kind), wiped clean and sliced
1 (16-ounce) jar roasted red bell peppers, drained and chopped (2 cups)
1 cup chicken broth or water
1/4 cup chopped fresh basil, plus leaves for garnish (optional)
1 lime, cut in wedges, for serving
Preparation
1. Pat the chicken dry and season lightly with salt and pepper.
2. Heat a large cast-iron or nonstick skillet over high and add 1 tablespoon oil. Place the chicken smooth side down and cook without moving until dark golden brown, 7 to 9 minutes. Flip the chicken and cook for an additional minute. Move the chicken to a plate, browned side up.
3. Reduce the heat to medium, heat the remaining 2 tablespoon oil in the skillet and add the onion, garlic, cumin, chile, anchovies and miso. Cook, stirring frequently, until the onion is softened, the miso is broken up and the anchovies have completely broken down, about 4 minutes.
4. Increase the heat to high and stir in the mushrooms and red peppers. Cook, stirring frequently to allow the mushrooms to soften and release their liquid. Add the broth and continue to cook until the liquid collects toward the center of the pan, about 10 minutes. Season to taste with salt and pepper.
5. Use a wooden spoon to create divots in the sauce. Nestle the chicken in the divots, browned side up.
6. Cook until the chicken is cooked through, about 3 minutes, adding an additional 1/4 cup water if the sauce begins to dry out. The mushrooms and peppers should be soft. Top with chopped basil if using.
7. Serve immediately over rice with lime wedges and top with basil leaves if using.
Cilantro lime rice and salmon. Spicy chicken thighs and mushrooms, seared tofu with kimchi and turkey chili start the year with flavor and ease. Food Stylist: Barrett Washburne. (Julia Gartland, The New York Times)
2. Cilantro-Lime Salmon and Rice
Bright and vibrant cilantro and lime liven up this weeknight-friendly, one-pot meal. Start by toasting rice in butter in a skillet to create a flavorful base, then, when the rice is almost finished cooking, add green beans and briefly marinated salmon to steam. Like many one-pot meals, this one is carefully calibrated so that each of the ingredients finishes cooking at the same time. Give the beans a head start to ensure they tenderize in the short time it takes the delicate salmon to cook through. To serve, garnish the finished dish with more cilantro and lime juice.
By Yossy Arefi
Yield: 4 servings
Total time: 40 minutes
Ingredients
4 limes
1/4 teaspoon granulated sugar
Salt
2 tablespoons unsalted butter
1 1/2 cups long-grain rice
2 3/4 cups water or low-sodium chicken or vegetable stock
8 ounces green beans, trimmed
1 pound salmon, skin removed, cut into 1 1/2-inch pieces
1 cup finely chopped cilantro leaves and tender stems
Black pepper, to taste
Preparation
1. Zest and juice 3 of the limes into a medium bowl until you get about 1/4 cup lime juice. Stir in the sugar and 1/2 teaspoon salt. Reserve half of the juice and zest mixture in a small bowl. Cut the remaining lime into wedges.
2. In a large skillet with a lid, melt the butter over medium-high heat. Add the rice and stir until the rice is opaque and light golden brown, about 4 minutes. Add the water or stock and bring to a simmer. Cover with the lid and cook for 12 to 15 minutes or until the water is mostly absorbed and the rice is al dente.
3. When the rice is al dente, turn the heat to low, add the green beans to the pan in an even layer on top of the rice (if the pan seems dry, add a couple of tablespoons of stock or water). Cover and cook the beans for 5 minutes.
4. While the beans are cooking, add the salmon to the medium bowl with the lime mixture and toss to combine.
5. Uncover the skillet and shift the green beans to one side of the pan, then add the salmon to the other side, drizzling any remaining liquid from its bowl on top. Put the lid back on and steam until the salmon and beans are just cooked through, 10 to 15 more minutes.
6. Remove the salmon and green beans to a platter, then add the reserved lime mixture in the small bowl to the rice, along with all but 2 tablespoons of the cilantro. Stir gently to combine, then season the rice with salt and pepper.
7. Sprinkle the remaining cilantro over the top. Serve rice, salmon and green beans with more lime wedges on the side for squeezing over the top.
Ras el Hanout chickpea and spinach stew. Spicy chicken thighs and mushrooms, seared tofu with kimchi and turkey chili start the year with flavor and ease. Food Stylist: Spencer Richards. (Christopher Testani, The New York Times)
3. Ras el Hanout Chickpea and Spinach Stew
This warming one-pot stew delivers the depth and comfort of a long-simmered meal in a fraction of the time. Chickpeas and spinach braise in a richly spiced tomato base, creating layers of warmth and complexity. Ras el hanout, a fragrant Moroccan spice blend, gives the dish its signature aromatic depth; gently toasted tomato paste intensifies its flavor even further. A splash of soy sauce provides an unexpected but welcome hit of umami, rounding out the dish with a richness that mimics a stew that’s been bubbling away for hours. Served with a generous spoonful of yogurt (or a squeeze of lemon) and a drizzle of harissa oil to cut through the richness, it’s perfect with crusty bread or spooned over grains like rice, barley, bulgur or quinoa.
By Nargisse Benkabbou
Yield: 4 to 6 servings
Total time: 30 minutes
Ingredients
For the Stew:
2 tablespoons olive oil, plus more to serve
3 garlic cloves, minced
1 1/4 teaspoons ras el hanout (see Tip)
3 tablespoons tomato paste
1 cup vegetable stock, plus more if needed
1 tablespoon soy sauce
Fine sea salt
3 (15-ounce) cans chickpeas, rinsed
5 cups/5 ounces packed spinach leaves (stemmed and roughly torn if large)
1/2 cup Greek yogurt or lemon wedges (optional), for serving
Crusty bread, couscous, bulgur or rice, for serving
For the Harissa Oil (optional):
3 tablespoons olive oil
1 tablespoon harissa paste
Preparation
1. Prepare the stew: Heat the olive oil in a large pot over medium. Add the garlic and ras el hanout and stir until fragrant, about a minute. Add the tomato paste and cook, stirring constantly until the tomato paste darkens slightly in color, about 2 minutes.
2. Add the stock, soy sauce and 1/2 teaspoon salt and bring to a boil. Reduce the heat to medium-low, cover and cook for 10 minutes, until the sauce slightly darkens in color and its flavors have melded.
3. Add the chickpeas and simmer until they are warm and soft, about 10 minutes. Add the spinach and stir until wilted and fully incorporated into the stew, about 3 minutes. Taste and adjust seasoning with more salt if needed. If the stew starts getting too thick, feel free to add a few more spoonfuls of stock or water.
4. If using, make the harissa oil: In a small bowl, mix together the olive oil and harissa until well incorporated.
5. Serve the stew warm, with a dollop of Greek yogurt or lemon wedges on the side, and a drizzle of olive oil (or harissa oil), if desired. Enjoy with crusty bread or over grains like couscous, bulgur or rice.
Tip
Ras el hanout is widely available online and in larger grocery stores. If you’d like to make your own, stir together the following ingredients: 1 teaspoon each ground turmeric, ground coriander, ground ginger, ground cumin, ground cardamom and ground nutmeg, plus 1/2 teaspoon each ground aniseed, ground caraway seeds, ground fennel, ground cloves and ground black pepper. (This blend makes about 3 tablespoons ras el hanout.)
Seared tofu with kimchi. Spicy chicken thighs and mushrooms, seared tofu with kimchi and turkey chili start the year with flavor and ease. Food Stylist: Barrett Washburne. (Bryan Gardner, The New York Times)
4. Seared Tofu With Kimchi
A simple, meatless weeknight recipe, this tofu and kimchi braise has deep flavors but comes together in just 30 minutes. The two main ingredients are tofu and kimchi. Equally delicious warm or at room temperature, this tofu braise makes a fun addition to meal prep. Serve it with rice, to soak up the delicious kimchi sauce, or tuck the tofu and kimchi into a sandwich. Store-bought kimchi vary in flavor and salt level and the more fermented kimchi will be softer, juicer, and a bit more sour. The recipe can take all levels of fermentation, but adjust seasoning as you see fit, sweetening with sugar or salting with extra soy sauce.
By Sue Li
Yield: 4 servings
Total time: 25 minutes
Ingredients
1 (14-ounce) block firm tofu, drained and cut crosswise into 8 equal slices
2 tablespoons sesame oil
2 scallions, root ends trimmed, cut into 2-inch pieces
2/3 cup store-bought or homemade napa cabbage kimchi, coarsely chopped, plus 2 tablespoons kimchi juice
2 tablespoons light soy sauce
1 teaspoon sugar
Cooked rice (optional), for serving
Preparation
1. Pat tofu pieces dry between sheets of paper towel.
2. Heat the sesame oil in a large (12-inch) skillet over medium. When the oil is shimmering, add the tofu in a single layer and cook, undisturbed, until lightly golden on one side, about 4 minutes. Flip and cook another 3 to 4 minutes.
3. Add the scallions and kimchi to the same pan with the tofu and gently move the tofu pieces around to incorporate them into the kimchi mixture. Cook until the kimchi wilts a little, 1 to 2 minutes. Add the kimchi juice, soy sauce, sugar and 1/2 cup water.
4. Bring the mixture to a boil over medium-high heat, then adjust heat to medium and simmer until the tofu has absorbed some of the flavors but the mixture remains saucy, 5 to 6 minutes.
5. Serve with rice or on its own.
Turkey chili. Spicy chicken thighs and mushrooms, seared tofu with kimchi and turkey chili start the year with flavor and ease. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. (Armando Rafael, The New York Times)
5. Turkey Chili
You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It’s fabulous, it’s healthy and it can be cooked in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch, too.
By Pierre Franey
Yield: About 6 servings
Total time: 50 minutes
Ingredients
1 tablespoon olive oil
2 pounds ground turkey, white and dark meat combined
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 cup chopped celery
1 jalapeño, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 tablespoon dried
2 bay leaves
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and black pepper
2 (15-ounce) cans red kidney beans, drained
2 cups shredded cheddar
1 cup sour cream (optional)
Sliced lime, for garnish (optional)
Preparation
1. Heat the oil over high in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
2. Add the onions, garlic, sweet pepper, celery, jalapeño, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
3. Add the tomatoes, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
4. Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar, and sour cream and lime wedges, if desired.
Welcome to Day 2 of the Brain Health Challenge. Today, we’re talking about food.
Your brain is an energy hog. Despite comprising about 2 percent of the average person’s body mass, it consumes roughly 20 percent of the body’s energy. In other words, what you use to fuel yourself matters for brain health.
So what foods are best for your brain?
In a nine-year study of nearly 1,000 older adults, researchers at Rush University in Chicago found that people who ate more of nine particular types of food — berries, leafy greens, other vegetables, whole grains, beans, nuts, fish, poultry and olive oil — and who ate less red meat, butter and margarine, cheese, sweet treats and fried food had slower cognitive decline.
Based on these findings, the researchers developed the MIND diet.
Experts think the foods included in the MIND diet are especially good for the brain because they contain certain macro and micronutrients.
Berries and leafy greens, for example, are rich in polyphenols and other antioxidants, said Jennifer Ventrelle, a dietitian at Rush and a co-author of “The Official Mind Diet.” Many of these compounds can cross the blood-brain barrier and help to fight inflammation and oxidative stress, both of which can damage cells and are linked to dementia.
Nuts and fatty fishes, like salmon and sardines, contain omega-3 fatty acids, which are important for building the insulating sheaths that surround the nerve fibers that carry information from one brain cell to another.
Whole grains and beans both contain a hefty dose of fiber, which feeds the good microbes in the gut. Those microbes produce byproducts called short-chain fatty acids that experts think can influence brain health via the gut-brain axis.
You don’t have to revamp your whole diet to get these nutrients. Instead, think about “MIND-ifying” whatever you already tend to eat, said Dr. Joel Salinas, a neurologist at NYU Langone Health and the founder and chief medical officer of the telehealth platform Isaac Health. For instance, add a handful of nuts or berries to your breakfast.
Today’s activity will help you MIND-ify your own meals. Share your choices with your accountability partner and in the comments, and I’ll discuss the ways I’m adjusting my diet, too. For added inspiration, check out these MIND-approved recipes from New York Times Cooking.
If you love hand pies, this is a great one to add to the list! Filled with hamburger, sausage and seasonings!
❤️WHY WE LOVE THIS RECIPE
We love hand pies and this one is a true winner! The flaky crust with the meat mixture just really goes together. We didn’t feel these needed to be dipped in anything but a little hot sauce is a great addition! You can also make the sauce in this recipe if you want to add one. It would go great!
SWAPS
You could switch out the ground beef for ground turkey if you needed to, but if you do I would add more seasonings to give the turkey a better flavor. You could also just use onion powder if you need instead of onions. We love to make this pie crust, but if you are short on time, you can always just buy a premade roll-out pie crust for a great shortcut.
⭐TIP
You can make the circle for the pies any size you like. Want a bigger hand pie, use a larger circle, want to make these more like an appetizer, use a smaller one!
OTHER DELICIOUS RECIPES:
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The crust and the meat mixture just really goes together. These can be a main dish or an appetizer.
Prep Time 30 minutesmins
Cook Time 30 minutesmins
Total Time 1 hourhr
Course Appetizer, Main Course
Cuisine American
Ingredients for pie filling:
1/2poundground beef
1/2poundpork sausage
1/4cuponionschopped
1/4cupsweet green pepperchopped
1/4cupcelerychopped
1teaspoonminced garlic or 1 clove fresh garlicchopped
1teaspoonCajun seasoningI used our recipe
2teaspoonsflour
Dough Ingredients for making homemade pie crust:
2cupsall-purpose flour
2/3cupcold shorteningwe use Crisco
3/4cupice water
Egg Wash Ingredients
1egg
1tablespoonof milk
Combine beef, sausage, onions, green pepper, celery in a skillet on top of the stove. Sprinkle on garlic, Cajun seasoning and flour.
Brown all ingredients, remove skillet and let mixture cool.
Make your dough for pies using recipe below or you can use 2 store bought 9 inch pie crusts. Add a couple tablespoons of the meat mixture to each round of dough. Fold over and crimp together with a fork.
You can brush each pie with an egg wash but this is optional. Spray a baking sheet and bake in a preheated 400 degree oven for 25 to 30 minutes until brown.
Makes 8 to 10 pies depending on size you make them.
Pie Crust Instructions
Cut shortening into flour until resembles coarse crumbs. Add ice water into the flour mixture and stir together until you can form into a ball in the bowl. Refrigerate dough uncovered for 30 minutes. Remove and roll out to about 1/8 inch thick. Use a bowl, saucer or whatever you have to place on dough and cut out about 6 inch rounds.
You can fry these in oil about 3 minutes on each side with an oil temperature of 350 degrees. They can also be frozen before or after cooking.
We love country ham, and in our opinion, Red Eye Gravy has to go with it, served over warm biscuits. There is nothing better! This is a wonderful treat and one we love to enjoy during the holiday season and then we always question why we don’t have it more often! If you love country ham add this recipe to your list.
WHERE TO BUY COUNTRY HAM?
We usually get asked this question and we are lucky we haven’t had much problems finding it at our local grocery store. It’s normally in the center isle near the ham or on a rack in that area. It can be kind of expensive around the holidays, which is why we like to make it a “treat”.
DELICIOUS BISCUIT RECIPES:
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This delicious ham and gravy is a classic that never goes out of style. The gravy is super easy to make and one your family will love.
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course Breakfast
Cuisine American, southern
2 to 3large slices country ham
3/4cupwater
3/4cupcold coffee
Fry the ham in a skillet on top of the stove. Remove ham from pan, add water and coffee and bring to a boil for about 2 minutes. Serve over ham slices or biscuits. (Note: If the ham does not have much fat on it and is not making any drippings in the pan, add the water before removing the ham and let simmer for about 3 minutes, remove ham and add coffee to water so that the gravy will have a ham flavor).
Keyword Red Eye Gravy, Southern Biscuts, Country Ham and Red Eye Gravy
Gingerbread cookies are a holiday staple, and this vegan version keeps all the warm spice and nostalgia without the dairy or gluten. They’re made with whole grain flour, molasses and plenty of cinnamon and ginger, so they come out soft, flavorful and easy to decorate. If you’re looking for a festive treat that feels a little lighter, these are a great option to bake and share.
Vegan Gingerbread Cookies — makes 4 dozen cookies
Ingredients: • 2 cups of whole grain gluten free flour • 2 teaspoons of baking powder • 1 teaspoon baking soda • 2 teaspoons of cinnamon • 2 teaspoons of ginger root • 1/2 teaspoon of nutmeg • 1/4 teaspoon of salt • 1/2 cup of coconut oil • 1/2 cup of sugar • 1/2 cup of molasses • 1/4 cup of water
Directions:
Preheat oven to 350°F. Combine ingredients 1-7 in a medium bowl.
Cream coconut oil and sugar in a large bowl with an electric mixer, then add molasses, water and vanilla until combined.
Gradually add in flour mixture, at low speed, until just combined.
Separate dough into thirds, placing each on a 12-inch piece of parchment paper, then top with sheet of parchment paper.
Roll out each third to about 1/4 inch thick and freeze for 30 min.
Place a sheet of parchment paper on cookie sheet, cut cookies with cookie cutter, then lay 1 1/2 inches apart, saving scraps for more dough, following instructions above.
Bake each cookie sheet about 10 minutes, center rack, then cool on sheet for 5 additional minutes.
If you love gingerbread, add these to your recipe list! They are absolutely wonderful!
❤️WHY WE LOVE THIS RECIPE
We love baking during the holiday season and this one is great for Christmas. You can decorate them however you like and they have a wonderful taste! Make these for any holiday gathering since they are single serve they go over really well. We love recipes with molasess and this one is a winner! If you love spice cakes, this is a recipe you should try! The spices are so great!
SWAPS
We love cream cheese frosting on these cupcakes but you can always switch that up! Caramel would be delicious too or you could just dust with powdered sugar.
OTHER DELICIOUS RECIPES
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Recently, when I made limoncello from the plump fruit of our little Meyer lemon tree, I had leftovers: seven perfect and precious—but naked— lemons. Their skins were soaking in vodka (see last week’s story for the limoncello recipe). What to do with the juice? Freezing it was one option, but I wanted to salt-preserve the rest of the crop, and this juice would be an added luxury. You can make preserved lemons with just fruit and salt, but a top-up of lemon juice makes this versatile condiment and slow ferment even better: a little of the salty syrup from the preserved lemons makes fantastic vinaigrettes and drizzles for salads and seafood crudos, and a spoonful added to roasting vegetables or slow winter stews adds eye-widening depth of flavor. It’s also very good on the rim of a holiday cocktail glass.
Above: Destined to become preserved lemons, our crop will last at least a year.
If you use store-bought fruit, whether organically grown or not, wash them well and then dry them. Cut them from the tip to the stem end into quarters, but leave them attached at the base (cutting them all the way does not alter their flavor so don’t panic if you over-slice a couple).
Above: Use sea salt or rock salt to make preserved lemons. Above: The salted lemons are packed into a clean jar. Above: The peeled lemons I used for limoncello are now squeezed for their juice.
Above: The juice is added to the jar. Above: Over the next few days the salt will draw out additional juice from the cut lemons, to cover them.
Preserved Lemons
This method works for any quantity of lemons. Preserve one or 20. Meyers are very thin-skinned, but thicker-skinned lemons work very well, too.
8 Meyer lemons
Fine sea salt
Juice of 7 to 8 lemons
4 fresh bay leaves (optional)
Wash and dry the lemons. Cut each fruit into quarters from the tip to the stem end, but keeping the stem end intact. Place the fruit on a plate. Add a tablespoonful of salt to the center of each lemon. Some will fall out, don’t worry. When your lemons are filled pack them into a clean jar or jars that can hold them comfortably. Add more salt, shaking it down, to reach about one quarter of the way up the jar. Pour in the juice. Add the bay leaves, if using. Cover with a lid and give the jar a good shake. Loosen the lid again. Leave out at room temperature for at least a month. You’ll notice the liquid level rising as juice is drawn from the lemons. If any lemons remain uncovered after a few days, add more salt to the jar. Preserved lemons keep indefinitely, becoming softer as they mature.
To use them, rinse them off and chop finely, you can use both the lemons kin and the soft pulp (just discard the seeds).
These are so easy to make, and you need four simple ingredients! Great for any gathering!
❤️WHY WE LOVE THIS RECIPE
This recipe is so easy to make and is delicious! It’s only four simple ingredients and perfect for a small gathering. It’s made in an 8X8 and you can make them the night before too. I think they are actually better the next day. We love the combination of peanut butter and butterscotch, it really goes together well.
SWAPS
Some people like to use chocolate chips instead of the butterscotch. That is an easy switch. You can also use the colored marshmallows if you like! Crunchy or smooth peanut butter works.
⭐TIP
These are great stored in a cool place but we love them cold from the fridge. I don’t know why, but cold they are even better!
OTHER DELICIOUS TREATS
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This candy is easy and delicious and only four ingredients! Super versatile, you can switch out the butterstotch for chocolate.
Prep Time 10 minutesmins
Refrigerate 2 hourshrs
Total Time 2 hourshrs10 minutesmins
Course candy
Cuisine American
1cupcrunchy or smooth peanut butter
1/4cupbutter or 4 tablespoons
2cupsbutterscotch chipsI use an 11 ounce bag
5cupsminiature marshmallowswhite or rainbow colored
Melt the peanut butter, butter and butterscotch chips in a pan on top of the stove on low heat until smooth when stirred with a spoon. Line an 8 x 8 baking dish with aluminum foil and spray the foil with cooking spray.
Pour the peanut butter mixture into the baking dish and let cool for about 15 minutes so the marshmallows will not melt when placed on top. Spread marshmallows on top and gently mash into the peanut butter mixture with the back of a spoon or your hand.
Refrigerate for at least two hours and cut into squares.
It is early winter and our Meyer lemon tree is now indoors in a sunny window, to overwinter until mid-spring. The lemons are so ripe and perfumed that we smell them the second we walk into the apartment. This year, I decided to make limoncello with their aromatic zest. It will be ready for an ice-cold toast at New Year, and its bottle will live in the freezer for next summer’s outdoor evenings. (I use the peeled lemons’ juice to add to salt preserved-lemons, but that is another story.)
Here’s how I make limoncello, using fruit that took over half a year to ripen, from blossoms that smelled like heaven seven months ago.
Above: The Meyer lemon lost some leaves late in the season, but its fruits are strongly perfumed.
Our Meyer lemon tree had a rough season outdoors, and as a result the lemons are smaller than usual. There were a couple of dry months during a very hot summer, and I also re-potted it while it was in fruit (I realized that the small tree was root-bound, which was the reason it was drinking so fast and then staying parched). I was a bad lemon parent. (But at least it wasn’t overwatered, a practice that leads to even worse long-term decline.)
Above: Window-to-table lemons, homegrown and organic.
One of the satisfactions in growing your own citrus is knowing what is on it and in it. There are no waxy coatings on the zest and I never spray the fruit with pesticides (I do use Neem oil on the leaves to control scale insects when they appear, which they do without fail: See my story about growing indoor citrus for more care tips.)
Above: For limoncello, lemon zest is soaked in hard clear liquor to extract maximum oils and flavor.
Limoncello is a Sicilian liqueur that is sipped as a digestif at the end of meals in small, cold increments. It is a simple but heady combination of lemon zest, high proof clear grain alcohol, water, and sugar. Many recipes call for Everclear or another super-high proof spirit, but I use a classic vodka, as well as less water in the sugar syrup that is added later.
Above: My zesting with a vegetable peeler is imperfect; you could also microplane the zest. Above: That’s my neutral vodka of choice; later it is diluted with a sugar syrup. Above: I add 2 cups of vodka to the peels of seven Meyer lemons. Above: The peels and vodka infuse for two weeks.
While I associate the drinking of limoncello with summer and long lunches under the shade of a tall tree in a garden far away, the time to make it is now: it is citrus season. We may be used to year-round lemons at supermarkets, but if you grow your own, or relish the enjoyment of a local crop, this limoncello-making ritual is sweet (well, sweetly sour) and can be appreciated many months later.
Limoncello is also delicious added to savory roasting root vegetables, just before they come out of the oven; poured over a lemon granita or sorbe; or drizzled over a still-warm cake.
Above: Freezer-chilled limoncello in tiny, chilled glasses.
Limoncello
My recipe uses slightly less sugar than some, since I appreciate the extra, lemony kick in each mouthful. It is still plenty sweet. You may of course use another type of lemon to make the liqueur, and if they are store-bought, scrub them to remove any residues. Dry well. If you have an excess of oranges, you can make arancello in the same way, using their zest.
7 Meyer lemons
2 cups vodka
7 ounces sugar
1 cup water
Peel or microplane the zest from the lemons, taking care to remove as little bitter pith as possible. Pour 2 cups of vodka into a clean jar and add the lemon zest. Cover, and leave out at room temperature for two weeks.
After two weeks, strain the liquid, which will now be a pale yellow. In a saucepan, mix the sugar and water and bring to a boil to make a syrup. When it is completely cool, mix it with the lemon extract. Decant into a bottle, and keep in the freezer. Serve in small, chilled glasses.
If you are looking for a quick and easy way to use leftover turkey, this may well be the ticket. The original recipe was nabbed from cookbook author Mark Bittman’s book, “Eat Vegan Before 6:00.” A couple of years ago I started adding leftover Thanksgiving turkey to the mix. Of course, that changes the vegan status, but it is a darn tasty soup.
When I first saw the recipe I questioned the addition of a quarter-cup tomato paste. It seemed like it was too much. But guess what? I made it and loved it. The soup is as delicious as it is simple to prepare.
Leftover Turkey and Vegetable Soup
Yield: 4 servings
INGREDIENTS
3 tablespoons olive oil
1 large yellow onion, chopped
1 tablespoon minced garlic
1/4 cup tomato paste
Salt and ground black pepper, to taste
6 cups vegetable broth or water, plus more if needed in step 4
3 cups chopped firm vegetables, such as carrots, winter squash, cauliflower, broccoli or root vegetables
3 cups chopped soft vegetables such as zucchini, bell peppers, green beans or any greens
3 cups cooked or canned beans or fresh or frozen corn kernels or peas
1 1/2 cups cooked turkey, boned, skinned, cut into medium dice
Garnish 1/2 cup chopped fresh basil
DIRECTIONS
1. Put oil in large pot or Dutch oven on medium-high heat. Add onion and garlic. Cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Stir in tomato paste and cook until it dries out a bit, a minute or two. Sprinkle with salt and pepper.
2. Add broth or water and scrape up any bits on the bottom of the pan. Add firm vegetables and bring to a boil. Adjust heat so the mixture gently bubbles. Cook, stirring occasionally, until vegetables are soft, 10 to 20 minutes, depending on the kinds you’re using.
3. Add zucchini or other soft vegetables, along with beans or corn or peas. Return to boil, then lower the heat so the mixture bubbles gently. Cook, stirring once in a while, until everything is quite soft, another 10 to 15 minutes, adding the diced turkey after 8 minutes.
4. If soup is too thick, stir in additional broth. Stir in basil; taste and adjust seasoning as needed.
Source: “Eat Vegan Before 6:00” by Mark Bittman (Clarkson Potter, $26)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
Cold nights need warm drinks; the kind you can linger over. Olivia Rae James has been warming up her nights with a boozy, citrusy take on mulled cider. Spiked with red wine, this mulled cider gets a combination of sweet and spice from the addition of grapefruit, apples, cinnamon, nutmeg, and cloves. We’re planning to keep a big pot on the stove this winter. And don’t be surprised if you see us taking an evening walk, thermos in hand. To warm the heart cockles, we say.
Above: Apples and grapefruit inspection courtesy of Olivia’s pup, Frankie. Above: Whole and ground spices. Above: Grapefruit and apple halves. Above: The ingredients combined and ready for heating. Above: Mulled cider, served and ready to be enjoyed. Above: Cider for two.
Mulled Apple Cider
Serves 6
Ingredients:
3 cups fresh-squeezed apple juice
2 cups dry red wine
1 grapefruit, thinly sliced (can be substituted for your citrus of choice)
1 apple, thinly sliced
Cinnamon (whole and ground)
Nutmeg (whole and ground)
Cloves (whole and ground)
Instructions:
Combine apple juice and red wine in a pot over low to medium heat. Add sliced grapefruit, apple, and a handful of cinnamon sticks, cloves and nutmeg, according to taste. Let simmer for at least ten minutes. Add ground cinnamon, nutmeg, and cloves (if necessary, to taste). Serve warm.
For more cocktails ideas, see:
N.B.: This post has been updated; it was first published November 2013.
National Geographic fellow and best-selling author Dan Buettner knows this as well as anyone, and he has tips you can use — even for holiday feasts. For two decades, he has been studying “blue zones,” places around the globe where people live the longest and healthiest lives. Diet is one of the major reasons why these folks have an edge.
People in blue zones, including Okinawa, Japan, and the island of Sardinia in Italy, eat plant-based diets that prioritize whole foods. “These simple peasant foods taste maniacally delicious,” Buettner told CNN Chief Medical Correspondent Dr. Sanjay Gupta recently on his podcast, Chasing Life. “That’s the word I like to use.”
Buettner’s latest cookbook, “The Blue Zones Kitchen One Pot Meals: 100 Recipes to Live to 100,” puts a spin on the healthy ingredients people use in these far-flung places so that theyappeal to the American palate.
Buettner collaborated with Johannes Eichstaedt, who directs Stanford University’s Computational Psychology and Well-Being Lab, using artificial intelligence to analyze 675,000 recipes from popular websites including Food Network and Allrecipes.“We found that most of the most popular recipes in America followed one of seven different patterns,” Buettner explained. “And then we kind of reverse engineered deliciousness.”
Additionally, the recipes have other virtues to overcome common concerns.
“When you have the competition from fast food and processed food, one of the biggest objections you’re going to get is, ‘I don’t have time. No. 2, ‘I can’t afford it.’ No. 3, ‘I don’t know how to do it.’ No. 4, ‘I don’t think it’ll be delicious,’” he explained.
To develop a cookbook of one-pot recipes, Buettner said, “I started with these criteria: that every recipe had to take less than 20 minutes to combine, it had to cost less than three bucks a serving, and it had to be maniacally delicious.”
Thanksgiving apparently did not get the longevity-promoting memo, since many of the dishes Americans typically love to devour during the feast are a few sticks of butter in excess of being health-promoting.
But that doesn’t mean you have to toss the turkey out with the gravy. Small tweaks can help you align your holiday meal with blue-zone eating patterns. Here are Buettner’s five tips.
Invite the three sisters
The original Thanksgiving staples — beans, corn and squash — are also three of the most longevity-boosting foods on the planet, Buettner said in an email.
He noted that versions of this nutrient-packed trio are not just part of traditional Native American diets, but also those of people living in the blue zones of Costa Rica’s Nicoya region and the island of Icaria in Greece.
“Build your menu around these, and you’re already eating like centenarians.”
Spotlight vegetables in your sides
Add a longevity-boosting salad or vegetable-forward side dish (or two) to the feast, Buettner suggested.
“Blue-zone tables are full of leafy greens: mustard greens, collards, wild arugula, fennel fronds,” he said. “A simple, herb-heavy salad or roasted seasonal vegetables can lighten a traditionally heavy meal.”
Here’s a side dish recipe from “One Pot Meals” to try:
Honey Roasted Carrots
These honey-roasted carrots make a great addition to your Thanksgiving table. Credit: Oliver Barth/Blue Zones Kitchen One Pot Meals via CNN Newsource
Serves 4
Cook time: 35 minutes
Ingredients
For the glaze
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon honey
For the carrots
12 ounces carrots, peeled (about 5 medium carrots)
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon cumin seed
¼ teaspoon caraway seed
¼ teaspoon coriander seed
¼ teaspoon fennel seed
¼ teaspoon smoked paprika (hot or sweet, according to taste)
¼ cup carrot greens or fresh parsley, chopped, for garnish
Instructions
Preheat your oven to 350 degrees Fahrenheit.
In a ramekin or small bowl, whisk together the glaze ingredients until the honey is dissolved, then set aside.
Toss the carrots in the oil to coat evenly, then add the salt and spices and toss again.
Spread the carrots in a single layer on a13-x-9-inch sheet pan, with curved sides facing up.
Roast the carrots for 30 minutes, then remove the pan from the oven. Drizzle the glaze over the carrots, and return to the oven for 5 more minutes.
Garnish with the chopped greens before serving.
Call in the whole grains gang
In accompaniments calling for refined grains, swap in whole-grain alternatives.
“Instead of white rolls or refined stuffing, try whole-grain sourdough, barley or wild rice,” Buettner said. “These keep blood sugar stable and keep you fuller with fewer calories.
Even if you go with your favorites, you can tweak them to be healthier, as Buettner does in his take on whipped potatoes.
Not-Your-Mom’s Whipped Potatoes
Serves 4 to 6
Cook time: 20 minutes
Ingredients
1 pound Yukon Gold potatoes
¼ cup extra-virgin olive oil
1 teaspoon salt
2 tablespoons fresh chives, minced
Instructions
Trim any dark spots off the potatoes, then halve or quarter the potatoes so all the pieces are roughly the same size, about 2 inches across.
Put the potatoes in a deep pot that’s large enough to hold them with plenty of room to spare.
Cover the potatoes with water by about 2 inches.
Bring the water to a boil and cook until a knife can pierce the potatoes with minimal resistance, about 20 minutes.
Use a colander to drain the water, then return the potatoes to the pot.
Add the oil, salt and chives and use an immersion blender to whip it all into a smooth, velvety puree.
Taste for seasoning and serve.
Rethink the sweets
Instead of a parade of pies, try baked apples for dessert, Buettner suggests. Credit: Viktoria Hodos/iStockphoto / Getty Images via CNN Newsource
Instead of piling up your plate with every dessert on offer, try to reframe the way you think about the course.
“You don’t need to ban dessert, just change the equation,” Buettner said. “In Sardinia, people enjoy a single simple sweet after meals, not an avalanche of pies.”
Another option: Try naturally sweet foods like baked apples, roasted squash or dates, he suggested.
Strengthen ties with family and friends
Make the holiday social, active and purposeful. “A blue-zone Thanksgiving doesn’t end at the table,” Buettner said.
Nor does it start there. “Play a game, ask everyone to share a gratitude story or include elders in the cooking,” he said.
And, post-meal, head outside for a stroll, not to the couch — at least not right away!
“Longevity isn’t just about what’s on the plate,” he said. “It’s the whole web of connection around it.”
Editor’s note: We hope these five tips help you make your Thanksgiving offerings more blue-zone aligned. Listen to the full episode here. And join us next week for a new episode of the Chasing Life podcast.
Remember when people started asking AI tools for cooking advice, and it wound up telling them to do things like use glue to get cheese to stick on pizza? Well, people are apparently relying on that same technology to guide them through cooking this year’s Thanksgiving dinner. In fact, so many are doing so that Bloomberg reports it’s putting a real dent in the views of recipe writers who usually see traffic spike this time of year.
The problem is effectively the same one that led to Google previously recommending that people eat one rock per day: AI Overviews in Search. They provide users with a quick panel that pulls out all of the “relevant information” without requiring them to click through to a website and scroll through the admittedly annoying 2,000-word personal essay that precedes every recipe ever posted online.
This creates two issues. The first is for the recipe authors, who have put actual work—from their collected knowledge of food to the effort of prep work to the trial and error to get the final product just right—into the recipes they share. They’re getting their traffic siphoned off by the AI Overviews. Creators that Bloomberg spoke with said their traffic was down between 40% to 80% this year from previous Thanksgivings. That’s in line with the experience of other sites, too, which have reported as much as 80% declines in click-throughs since AI Overviews became more prominent.
The second problem is for people making the recipes, because there is a very real chance that they are getting bad information. Here’s the thing about AI summaries of anything: it doesn’t actually understand what it is reading. All it can do is spit back what it thinks is relevant. That’s kind of a big deal for cooking, where little errors can ruin a dish. For instance, Bloomberg talked to one cook who has a popular Christmas cake recipe. On the creator’s page for the recipe, it suggests baking it at 160°C (that’s 320°F) for an hour and a half. An AI-summarized version of that recipe recommends you bake it for three to four hours—more than twice as long. You don’t have to know a whole lot about baking to know that’s not going to turn out great.
AI-generated recipes have become a whole micro-industry. If you hop on any social platform and go looking for ideas of what to cook, there’s a good chance you’ll land on a page that looks like your standard cooking inspiration fare—but you might notice that the recipes just aren’t quite right. Best-case scenario, you’ll probably end up with a relatively bland but perfectly fine dish. Worst case, you might end up burning down your house because somewhere in the black hole that is a large language model, it decided that you should put your tinfoil-wrapped fish in the microwave on high.
Maybe grab one of those old cookbooks off the shelf this holiday season just to be safe.
In her book, “Calm Your Mind With Food,” nutritional psychiatrist Dr. Uma Naidoo presents a guide to relieving anxiety through diet. She offers “Sunday Morning” viewers a recipe for her beverage of choice: a Cherry Calm Smoothie. She writes:
“Whether you’re traveling or just need a morning after pick-me-up, this perfect smoothie is a must for the holidays – allowing you to feel happy and calm while nourishing your brain and body.
“With a balance of low-glycemic-index carbohydrates, healthy fats, fiber and protein, this chocolate and cherry protein smoothie makes for an excellent on-the-go breakfast that will keep you full and focused throughout your morning.
“For added protein and fiber, add a tablespoon of chia, flax, or hemp seeds.”
Dr. Uma’s Cherry Calm Smoothie.
Uma Naidoo, MD
Cherry Calm Smoothie By Uma Naidoo, MD Serves 1
Ingredients:
1 cup fresh or frozen cherries, pitted
1 scoop protein powder of choice
2 tsps. unsweetened cacao powder
½ tsp. cinnamon powder
1 tbsp. raw nut butter
1 ½ cups spinach
8 ounces hemp milk, or milk of choice
Instructions:
Blend all the ingredients in a blender until smooth. Cheers to nourishing your neurons!
Click on the links below for holiday recipes and delicious menu suggestions from top chefs, cookbook authors, food writers, restaurateurs, and the editors of New York Times Cooking, including dishes featured on “Sunday Morning”‘s special “Food Issue.”
Don’t miss our annual holiday broadcast Sunday, November 23!
