Green beans (string or flat) are a superfood. First, they are an excellent source of fiber; second, they are rich in vitamins, minerals, and antioxidants. It’s worth learning how to...
Before every trip, I always try to learn about the local cuisine of the place I’m going to. While reading about Mallorcan food — which is wonderful and combines Spanish...
Cream soups are a wonderful way to eat more vegetables. They give familiar ingredients a completely new character — smooth, creamy, and gently flavored. Think about it: a cream soup...
Here’s a dairy-free version of classic Italian pesto. I love pesto and always add it to pasta, so I wasn’t ready to say goodbye to it just because it contains...
Austria thinks of goulash as of its national treasure too, because it originated in Hungary, which used to be part of the Austro-Hungarian Empire. However, there’re more variations of goulash...
In French cuisine, Rémoulade is a creamy sauce made from mayonnaise, combined with pickles, capers, mustard and parsley. When you coat thinly sliced celery root with this sauce and allow it...
Romanesco cabbage is that stunning light green vegetable we often admire in the store but tend to overlook because we’re unsure how to prepare it. Let’s change that and get...
Give this pickled cauliflower a try. It’s got a great crunch and a nice flavor. It’s quick to make and it stores well. It might not have the same probiotic...
This is a delightful, lighter take on broccoli soup. It’s easy to make and comes out wonderfully tender and tasty. To enhance the creaminess, I like to add almond butter...
This soup is a light and delicate option featuring cauliflower. For the best flavor, use cashew milk or coconut milk, as they add a lovely hint of sweetness. The recipe...
