Broccoli haters might want to consider coming around: The cruciferous vegetable can help give you a healthy gut. And — in case you wondered — having a healthy gut is important for your overall health. Broccoli has other health perks too.
We didn’t always like eating our veggies. When someone puts a huge plate of plain steamed broccoli in front of you as a kid, it’s no wonder you suddenly decide it’s your least favorite food for years to come. But, now that we’re old enough make our own dinners (and no one is making us sit at the table until we finish our peas), we’ve figured out some tips and tricks to make eating our vegetables something we actually want to do. (And no, this post wasn’t surreptitiously sponsored by all of our parents.)
These quick-pickled carrot sticks are a cinch to put together and are ready to enjoy in just 3 hours. In a few simple steps, an everyday kitchen staple is transformed into a crowd-pleasing, aromatic pickle—a perfect introduction to pickling for anyone new to the craft.
At Roots, customers come for the modern cuisine, including shape-shifting ingredients like pecan leathers and blueberry rice noodles, as well as the dazzling presentations, like edible flowers in a smoking terrarium.
As much as I love this quiche hot, I like it even better cold out of the fridge the next day. It makes a great fast breakfast or lunch (paired with a side salad).
Eggs and nuts are major players in a vegetarian diet, but there’s one food in particular that packs the protein, fiber, versatility and can cost less than a dollar per serving. We’re talking beans—kidney beans, white beans or fresh beans—all far cooler now than they were when in that old middle school rhyme.
Get this: Certain nutrients are enhanced during the cooking process while other nutrients actually break down heated—depending on the vegetable. Broccoli Best When Eaten: Raw Heat damages one of broccoli’s enzymes, myrosinase, which is important because it contributes to the formation of sulforaphane. Research suggests that sulforaphane not only kills precancerous cells and blocks them from multiplying, but also reduces the risk of stomach ulcers and stomach cancer.
Following a "pro"-vegetarian diet has its perks, according to a new study. But what if you don't like the green stuff? Here are 6 vegetables to ease you into things.
Kathy Freston is vegan, but forgivingly so. The bestselling author (whose most recent book, Veganist: Lose Weight, Get Healthy, Change the World , inspired Oprah Winfrey and her staff to take a one-week vegan challenge) encourages people to “lean into” the lifestyle by slowly replacing meat and dairy products with plant-based foods. Related: Veganism’s Surprising Skin Effects We like her style, so we asked the Los Angeles-based Freston to share her top vegan-friendly recipe resources.
During Yahoo Y’All week, we’re celebrating the food culture of the American South. Here's a CSA helmed by a Hawaii native (Iwalani Farfour) and a Californian (Jason Mann), with an output, such as the eggplants below, is distinctively, wonderfully Georgian.
A brain-scan study published in Nature by Tufts University researchers showed that after overweight and obese adults spent six months following a healthy diet, their brains responded less strongly to images of high-calorie foods like fried chicken or French fries. The authors write that brain scans suggested that following the healthy diet seemed to dampen that rewarding effect that junk food had previously triggered in the participants’ brains.
Green goddess is usually a dressing, not a dip, and it generally has mayo. But in this rich, flavorful, and healthy recipe, avocado is central, and mayo is nowhere to be found.
All fruits and vegetables are held to incredibly high aesthetic standards when it comes to stocking supermarket shelves. According to a report from the USDA earlier this year, Americans let 25 billion pounds of produce go to waste in 2010. So, why are supermarkets rejecting all this ugly-but-delicious produce? SEE MORE: How Chefs Cook with Unripe Fruits, Vegetables Appearances Matter “The only thing a customer can know about a piece of produce bought from a supermarket is what they can see,” explains Leonard Pallara, a farming consultant with Organic Sage Consulting who used to grow vegetables at Upper Meadows Farm in New Jersey. “If they’re really being thoughtful, they may smell it—but most supermarket produce has been refrigerated, which kills the aroma. So the single greatest determinant factor that a person has for picking a piece is appearance.” Looks matter, but it’s not just about aesthetics.
Chefs across the country are realizing that a little bit of salty, fatty protein goes a hell of a long way. By: Adam Erace STANDING AT A burly six feet three, David McMillan looks more like the man who started Joe Beef —the Montreal institution that serves pig-skin pastas and supersize foie gras, bacon, and cheese sandwiches—than a man who regularly eats cauliflower for dinner.
Every week — often with your help — Food52’s Executive Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: A near-instant springy green vegetable before the springy greens. (And, yes, you can cook lettuce — here’s why you should.) It’s easy to think that lettuce ought to be served cold, that its virtue is in its firm and fibrous nature.
Ramp yourself up for ramp season because these relatives of wild leeks—they resemble a cross between svelte scallions and lilies of the valley—are finally showing up in farmers’ markets on the East Coast.
We keep our eyes peeled for the freshest, most in-season vegetables and the best deals on store shelves. And we do it for you, in the name of making everyday eating unicorn-sighting-exciting. (At least, we try.) Here’s what to buy, and the very best ways to eat it—now!
Photo credit: Everyday Food Rhubarb has a rascally reputation: One misstep during the cooking process and the tart stuff is apt to make you pucker (or so goes the conventional wisdom). But correctly doctored, the vegetable (yes, it’s technically a vegetable) is a delectable addition to crumbles, shortcakes, parfaits, and pies. Don’t worry, one of the classic ways to prepare rhubarb is the simplest: Rhubarb compote. So preaches this easy recipe from Everyday Food, which calls for a full cup of the sweet stuff, along with a good kick of ginger. We suggest swapping some of it out for honey; And a bonus for you overachievers: If canned and store properly, rhubarb compote will keep in your pantry for up to a year.
Ramps, also known as wild leeks, are a type of onion with a bold flavor similar to that of garlic or shallots. Look for them at farmers’ markets and specialty stores.