This technique for cooking grains, vegetables and proteins all at once will make plant-based cooking part of your routine. A squeeze of lemon juice adds freshness to any hearty blend of grains, beans and greens.Linda Xiao for The New York Times. Food Stylist: Judy Kim. By Ali Slagle Ali Slagle is a recipe developer and…
If you’re a frequent reader of this newsletter (hi, Mom), you’re familiar with the name Hetty Lui McKinnon. I talk about Hetty’s recipes a lot — they’re delicious, of course, but also consistently satisfying, delivering a lot of wow and oomph (technical terms). Hetty, along with Alice Callahan, a Times reporter who covers health and…
Longtime vegetarians already know: To be a vegetarian is to eat really well. But if you’re looking to make the switch to vegetarianism or just a more plant-forward diet, you may have questions, even concerns. What should I cook? How do I think about meals? How will I know if I’m getting enough protein? A…
Lacking the Italian suavity of farro or the good-for-you cred of quinoa, barley might seem a little frumpy. Thank goodness for Hetty Lui McKinnon, who reminds us that barley’s velvety, nubby texture and gentle flavor pair wonderfully with a wide range of ingredients beyond the usual mushrooms and beef. In her new recipe for lemony…
A slowly bubbling pot of stew on a cold winter evening, steam rising and scents wafting, is the epitome of cozy contentment. There’s a fine line between a stew, a braise and a soup, and it’s quite subjective: Sometimes only a few spoons of broth make the difference. To my mind, a stew needs to…
