Articles filed under Vegetables
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This pasta with sausage and greens flips the ratio for more nutritionNov 11, 2025 5:59 am - This recipe takes the classic combo of pasta with broccoli rabe and sausage in a more healthful direction, with a generous portion of broccoli rabe, a modest amount of chicken sausage and, for added protein and fiber, white beans. This weeknight-friendly dish is as hearty and boldly flavorful as it is nourishing.
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‘My kitchen is my sanctuary’ for this housebound cookNov 11, 2025 5:30 am - What happens when something you used to love is no longer good for you? Rachel Riggs found out the hard way. Her medical journey and its relation to her diet are what led to Riggs’s debut cookbook, “In Good Health.”
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Beans in tomato soup? Here’s a creamy yet hearty recipe even purists will loveNov 07, 2025 8:51 am - Cannellini beans, spinach and Parmesan cheese give the classic tomato soup a hearty twist — plus about 10 grams of protein per serving. And best of all, it’s still perfect to pair with a grilled cheese sandwich.
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For a vegetarian borshch with oomph, bust out the tangy sauerkrautOct 28, 2025 5:43 am - Tangy sauerkraut, a squeeze of lemon and a cool dollop of sour cream balance the sweetness of the beets in this hot vegetarian borshch. Packed with hearty root vegetables and cabbage, and flavored with fresh dill, it tastes like ultimate comfort food.
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Sheet pan gnocchi with leeks is an all-in-one meal made simpleOct 21, 2025 4:22 am - Roast store-bought gnocchi with leeks, cherry tomatoes, white beans and Gouda for a sheet-pan dinner that’s ready in less than an hour. The leeks and tomatoes melt into a luscious sauce, while the Gouda, shaved on top of everything before it goes in the oven, turns into delicious cheese crisps.
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Doing Jacques Pépin proud: Legendary chef’s passion for cooking comes out in these recipesOct 15, 2025 6:01 am - How do you celebrate when a legendary French chef turns 90? With a five-course dinner for friends prepared with love, paired with wine and benefiting the good work of the Jacques Pépin Foundation to support culinary education worldwide. Penny Kazmier shares three recipes from or inspired by Pépin.
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Crispy, sticky, and saucy: Plant-based comforts for fallOct 08, 2025 6:01 am - Fall is the season for cozy comfort food, but that doesn’t mean it has to be heavy. These three recipes highlight how plant-based ingredients can bring bold flavor and satisfying textures to the table.
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Don’t toss your broccoli and cauliflower scraps; make this cheesy soupOct 07, 2025 5:06 am - This cheesy pureed soup is a fantastic way to use up stems and cores of cruciferous vegetables such as cauliflower or broccoli. Be sure to use stems and cores that are tender enough to eat raw, as the very bottoms of some of the stems may be too fibrous.
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This branzino with red pepper puree feels like a seaside escapeSep 30, 2025 5:04 am - A spread of pureed roasted red peppers seasoned with Calabrian chiles makes a luscious sauce for a flaky white fish. Piled with a crisp, lemony fennel salad and garnished with olives, it’s a simple and elegant Mediterranean-style meal.
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Beyond avocado toast: Seasonal ingredients bring new textures, flavors to these slicesSep 24, 2025 5:50 am - When it comes to toast, the options are endless. These three seasonal takes use ingredients you can find now at the farmers market to expand beyond avocado and sourdough. Your new stars: hummus and jammy egg, broccolini with yogurt and cashews, and apples, dates and pistachios on ricotta.