In January after all the holiday gluttony (or even slightly sooner), I always want to pivot to something lighter. I often look to the Eastern Mediterranean for inspiration, counting on lots of bright flavors featuring spices, fresh herbs, lemon and olive oil. I craved a scarlet-red beet salad, modeled on one I tasted in Istanbul…
Because you probably already have a few in your pantry. Hearty, cheap and easy, this vegetarian pasta uses mostly pantry staples. David Malosh for The New York Times. Food Stylist: Simon Andrews. Published Jan. 6, 2025Updated Jan. 6, 2025 If you’ve ever found yourself standing in the canned food aisle, trying to remember if you…
If you were ever put off by particularly old, fibrous kale leaves in a salad — the eternal chewing, the unpleasant dank green flavor — it’s hard to imagine that boiling the leaves and blitzing them with fried garlic, olive oil and Parmesan completely transforms them into a silky, luxurious sauce. OK, I’m sort of…
This technique for cooking grains, vegetables and proteins all at once will make plant-based cooking part of your routine. A squeeze of lemon juice adds freshness to any hearty blend of grains, beans and greens.Linda Xiao for The New York Times. Food Stylist: Judy Kim. By Ali Slagle Ali Slagle is a recipe developer and…
Start the year off right with these recipes to refresh and reinvigorate. Becky Hughes’s vegan Caesar salad.Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Published Jan. 2, 2025Updated Jan. 2, 2025 Eating well at the start of every year can be a daunting task, encumbered by the prospect of unfamiliar cooking methods…
Sep 29, 2024; Ile Bizard, Quebec, CAN; Collin Morikawa of team U.S.A. lines up his putt on the green of the first hole in singles match during the final round of The Presidents Cup golf tournament. Mandatory Credit: Eric Bolte-Imagn Images Collin Morikawa won last year’s Zozo Championship by six shots and comes into this…
