Articles filed under Nuts/Seeds/Grains
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David Tamarkin’s recipe for Greens, Grains and Fried Egg works for any mealMay 26, 2026 4:33 am - Eggs are better with carbs, and they’re particularly good with grains like rice, farro and quinoa, which can soak up a runny yolk. These herby-green grains from David Tamarkin’s cookbook “Cook90” are good for more than just breakfast.
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The canned chickpeas in your pantry belong in these Trinidadian flatbreadsMay 19, 2026 5:08 am - This boldly flavored chickpea curry, served on warm, crisp flatbread to fold and eat taco-style, is inspired by the popular street food Trinidadian doubles. In this shortcut version, canned chickpeas and store-bought bread allow the meal to be on the table in about an hour.
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A spiced nuts and seeds recipe from Linda McCartney’s plant-based ‘Family Kitchen’ cookbookMay 19, 2026 5:03 am - This recipe is excerpted from the cookbook “Linda McCartney’s Family Kitchen.” Linda was ahead of her time on plant-based eating in the ‘80s and ’90s. It is much easier to follow a plant-forward lifestyle today than when she wrote her first cookbooks.
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This one trick is the key to restaurant-quality salmon at homeMay 12, 2026 5:52 am - Set crispy-skinned salmon fillets on top of a lemony, tabbouleh-like bulgur salad for an approachable, restaurant-style meal at home. You’ll make a generous amount of the salad, which is flavored with piles of fresh herbs, onion, garlic and a hint of cinnamon, but you can serve the leftovers on their own or tucked into a pita with hummus and more vegetables.
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Peanut butter and honey add grown-up flair to nostalgic crispy rice treatsApr 29, 2026 5:40 am - These crispy rice treats are held together with peanut butter and honey rather than marshmallow to form cups that hold a pile of fresh raspberries. They are a fun and better-for-you take on the popular dessert.
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Cheese balls are back. How to make this classic party dish cool againDec 29, 2025 11:45 am - The cheese ball is a cliché. And like the pig in a blanket and the baked potato, the cheese ball is so cliched it has actually become cool. Socially acceptable or not, when this dish is put out at a party, people hover over it like it’s a crystal ball.
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Channel the best fall flavors with this farro and pumpkin soupDec 02, 2025 5:16 am - This cozy fall soup with farro, pumpkin and Swiss chard is nutty, earthy and warming. Maple-syrup-sweetened nuts, spiced with smoked paprika, cinnamon and a pinch of cayenne pepper, add texture, along with a subtle dose of sweetness and heat.
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How to bake with nut flours for gluten-free treatsNov 07, 2025 8:50 am - Almond flour is only one small star in the nut flour universe. Lesser-known flours made from finely ground walnuts, pecans, hazelnuts, pistachios and chestnuts, among others, are nutrient-dense and full of flavor, and they add personality to whatever you are baking or cooking.
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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.
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This fall arugula salad piles on sweet apples and smoky, toasted nutsSep 23, 2025 5:37 am - Turn a simple arugula salad into something satisfying and memorable with caramelized apple wedges and rosemary- and smoked paprika-spiced nuts. Serve it as a starter, or turn it into a main course by adding soft goat cheese or grilled chicken.
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