This year we’re bringing grains to the breakfast bowl with the help of your everyday fruit salad. Together with a choice combination of fruit and grains — be it quinoa, barley, or farro — you can transform a light fruit salad into a hearty, one-bowl meal satisfying enough for breakfast, lunch, and yes, even dinner.
Here’s what you need to know about this new way to breakfast including what grains to choose, how to pair them with fruit, and our cooking lesson on how to put it all together.
As the early fall days grow cooler, I am eagerly reaching for butternut squash and other autumn vegetables, ready to turn them into silky purées and hearty stews, dreaming of spicy curries and creamy soups. And in these plans for fall cooking, there’s one key ingredient, a magic touch, that I always make sure I have stocked. Coconut milk is a pantry staple that adds richness and luxury to everything it touches, gilding vegan stews with a sweet tropical touch, and lending its creamy goodness to puddings, breakfast dishes, and other sweets.
If you have a can of coconut milk you’d like to put to good use, or need some hearty and delicious inspiration for your fall kitchen, start here. Just one little can — so many delicious ways.
For 30 days this month we’re exploring Whole30, the 30-day reset and refocus on whole foods. Whole30 isn’t a diet or a judgment of foods as “good and bad.” It’s actually a short-term reset that has helped many of our readers cook more and figure out the foods that make them feel their best. Read more about our coverage here.
If you are considering Whole30, or you are doing Whole30, then you know two things: Dairy is off-limits, and there is one key exception to the dairy rule.
While butter itself is off-limits, ghee and other forms of clarified butter are not. Bear with them. Whether you buy into the program or not, there is a method to this madness.
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Are you familiar with Chermoula? It’s the Moroccan answer to pesto—a spicy herb sauce often used in North African cuisine.
Although chermoula is most often paired with fish, it’s excellent with chicken! Chicken thighs hold their own with this flavorful rub made with parsley, cilantro, garlic, cumin, coriander, lemon, and olive oil.
Are you familiar with Chermoula? It’s the Moroccan answer to pesto—a spicy herb sauce often used in North African cuisine.
Although chermoula is most often paired with fish, it’s excellent with chicken! Chicken thighs hold their own with this flavorful rub made with parsley, cilantro, garlic, cumin, coriander, lemon, and olive oil.
Are you familiar with Chermoula? It’s the Moroccan answer to pesto—a spicy herb sauce often used in North African cuisine.
Although chermoula is most often paired with fish, it’s excellent with chicken! Chicken thighs hold their own with this flavorful rub made with parsley, cilantro, garlic, cumin, coriander, lemon, and olive oil.
Are you familiar with Chermoula? It’s the Moroccan answer to pesto—a spicy herb sauce often used in North African cuisine.
Although chermoula is most often paired with fish, it’s excellent with chicken! Chicken thighs hold their own with this flavorful rub made with parsley, cilantro, garlic, cumin, coriander, lemon, and olive oil.
Are you familiar with Chermoula? It’s the Moroccan answer to pesto—a spicy herb sauce often used in North African cuisine.
Although chermoula is most often paired with fish, it’s excellent with chicken! Chicken thighs hold their own with this flavorful rub made with parsley, cilantro, garlic, cumin, coriander, lemon, and olive oil.
Are you familiar with Chermoula? It’s the Moroccan answer to pesto—a spicy herb sauce often used in North African cuisine.
Although chermoula is most often paired with fish, it’s excellent with chicken! Chicken thighs hold their own with this flavorful rub made with parsley, cilantro, garlic, cumin, coriander, lemon, and olive oil.
