Half the plate can be vegetables and still look like Thanksgiving
Building a healthy thanksgiving plate through proportion, not substitution, so half fills with vegetables and nothing on the table feels taken away.
11 min read
Author: Claire Bennett
Claire Bennett builds meals around what is in season rather than around a protein. She writes for people who want to eat more vegetables without eating worse, and she is skeptical of any recipe that calls a bowl of lettuce dinner.
Six sides where the vegetable is the whole point
Six vegetable thanksgiving sides built to sit next to the traditional dishes, with the oven space each one needs and how far ahead it can be made.
11 min read
Where chickpea, lentil, and edamame pasta fall apart
A chickpea pasta review that also covers red lentil and edamame noodles: where each one falls apart, cooked plain and sauced, and the sauce weight that helps.
12 min read
Fried bread pounded into a paste thickens the whole pan
Espinacas con garbanzos scaled from a Seville tapa into dinner for four: the fried bread paste, the cumin and paprika, and the timing that keeps it right.
11 min read
Thirty grams of protein in a bowl of soup, no meat
Five high protein vegetarian soup recipes with the protein actually counted, built on beans, lentils, tofu and dairy rather than left to the vegetables.
12 min read
Stuffed, curried, stewed, hashed: four ways a sweet potato becomes dinner
Four sweet potato main dish methods measured the same way: stuffed, curried, stewed with peanut and grated into a hash, with the variety each one needs.
12 min read
The tarka takes ninety seconds and does most of the work
A red lentil dal recipe that runs on a thirty-minute clock: no soaking, twenty unattended minutes, and the ninety-second tarka that carries the flavour.
13 min read
Roast the cauliflower leaves you were about to throw away
Four cauliflower main dish methods from one head: whole roasted, steaks, a braise and a stem soup, plus what the leaves taste like at 425 degrees.
12 min read
Five mushrooms, five dinners, one variable: water content
Five mushroom main dish recipes built on one variable: water content. Cremini, oyster, maitake, shiitake and king trumpet, each with the method it needs.
13 min read
Five bean pots that carry flavor without any pork
Five vegetarian bean stew recipes from five cuisines, each carried by one aromatic decision instead of pork, with protein per bowl and which pots freeze.
14 min read