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Put chickpeas at the center of the plate with citrus and honey

By CHRISTOPHER KIMBALL
Jul 01, 2025 5:19 am - The Greek island of Ikaria has a wealth of vegetable dishes, many of which call for lavish amounts of legumes, often braised with tomatoes in olive oil. This ultra-simple yet remarkably delicious dish of chickpeas layered with tomatoes, herbs, orange and honey is a wonderful example.
Why rice is poised to survive better in a warming world

By Emma Court
Jun 30, 2025 1:57 pm - New research looking at future production of six staple crops including wheat, soybeans and sorghum found that rice alone should have the smallest decline in global yields.
Embrace the smoke, and other tips for grilling vegetables

By ALBERT STUMM
Jun 25, 2025 6:00 am - When barbecue expert Steven Raichlen traveled the world searching for novel grilling traditions, he wasn’t searching for grilled vegetables. He found them everywhere anyway.
Zucchini gets the spicy parm treatment in this skillet orzo

By Aaron Hutcherson
Jun 23, 2025 11:36 am - Zucchini gets the spicy parm treatment in this skillet orzo recipe with crushed tomatoes, Calabrian chiles and melted cheese. It strikes a balance of being both light and filling thanks to the combination of the summer squash and pasta. It’s great on its own, but you can feed more guests by serving it with garlic bread and a fresh salad.
How to cook with radishes to enjoy them in all their glory

By Aaron Hutcherson
Jun 23, 2025 11:16 am - Radishes don’t often get a lot of love, usually playing the bridesmaid to other seasonal produce. But chef and cookbook author Abra Berens believes radishes are worthy of our full attention. “[Spring] radishes’ real beauty is in their color and their crunch,” she said.
No time to make lasagna? This no-boil grilled cheese version uses bread instead of pasta

By Karen Nochimowski
Jun 23, 2025 6:00 am - With this Momma Chef recipe, you can enjoy the satisfaction of serving your family a delicious homemade Italian meal without the hassle of boiling pasta noodles. In fact, you won’t need pasta at all.
This homemade vegan cottage cheese is quick and protein-rich

By Joe Yonan
Jun 23, 2025 6:00 am - This vegan cottage cheese is made with two types of tofu, plus miso for flavor, and nutritional yeast and hemp seeds for more protein. Eat as a snack or appetizer with crackers and fruit, or use as the base of a main-course tartine, topping it with roasted or raw vegetables, salsa or berries.
Poppy seed dressing an instant time machine

By Don Mauer
Jun 23, 2025 6:00 am - For a very special occasion, Nana would take her first grandson, Donny, all dressed up, to lunch at The Dominion Room in Evanston, a “charming colonial-style tearoom.” All-grown-up Don Mauer clearly remembers their poppy seed dressing, so he decided to build a time machine and make his own version.
For a big-flavored weeknight bouillabaisse, set tradition aside

By G. Daniela Galarza
Jun 20, 2025 2:46 pm - This variation of bouillabaisse, the vermilion-hued French seafood stew, is simplified and flexible so you can get it on the table faster. A mix of different seafood is ideal, but even just one kind of the freshest fish you can find is fine.
Spice rub, basting sauce add layers of flavor to these Cajun ribs

By KATIE WORKMAN
Jun 20, 2025 2:24 pm - Marinated overnight with a Cajun rub, these St. Louis-style spareribs are first baked in the oven, fairly low and fairly slow. Then you baste them with a super flavorful barbecue sauce, and you finish them in the oven or on the grill.

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