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How ToSee articleWhy Delicata Squash Is a Fall Favorite—and How to Make the Most of It
Lusciously sweet delicata squash is one of autumn’s most prized farmers market finds. The striped, oblong gourd is named for its skin, which is—well—delicate. For decades, the heirloom veggie wasn’t widely known or used because its thin skin made it more perishable than other winter squash. Then, in the early 21st century, researchers at Cornell […] -
How ToSee articleWhy You Should Be Adding Apple Cider Vinegar to (Almost) Everything
What’s not to love about apple cider vinegar? The inexpensive, all-natural, fermented liquid is the unsung hero of so many recipes—even baked goods can benefit from a splash. Read on to learn more about baking with apple cider vinegar, as well as all the other ways you can put the potent ingredient to use in […] -
How ToSee articlePamela Anderson’s Flower-Powered Tea Recipes for Every Mood
Editor’s Note: This excerpt is from I LOVE YOU, the debut cookbook by actor, bestselling author, and vegan activist Pamela Anderson. Featuring 80 of her favorite plant-based recipes, the vibrant book includes personal photos from her Vancouver Island home and reflections on life, love, and family. While not entirely oil-free, the recipes emphasize whole, minimally […] -
How ToSee articleShroomami Dust—the Salt-Free Seasoning You Can Make at Home
A seasoning that’s salt-free, all natural, and pure umami? Yes, please! It all starts with shiitake mushroom powder, which you can make at home with dried shiitake mushrooms and a coffee or spice grinder. While the mushroom powder is delicious all on its own, a few flavorful add-ins take it to the next level. Here’s […] -
How ToSee articlePlantains, Explained: Everything You Need to Know to Start Cooking with the Latin American Favorite
Got a recipe that calls for plantains? An urge to recreate a plantain dish you tasted in a Caribbean or Latin American restaurant? Maybe you’re just curious about how to use those big banana-like fruits in the supermarket. Whatever your reason for wanting to learn more about plantains, here’s everything you need to know, including […] -
How ToSee articleBone Health and More: 7 Reasons Prunes Deserve a Dedicated Place in Your Pantry
Did you know those prunes you find in the dried-fruit section of the supermarket have a gourmet pedigree? It’s true: Though prunes have a less-than-glamorous reputation in the United States, they are loved throughout much of the world, particularly in France, where large, glossy, incredibly sweet varietals have been cultivated since the 12th century. Read […] -
How ToSee articleFresh Figs: From Pizza to Jam, Here’s How to Use Them
Fragrant fresh figs are a perfect late-summer treat. The juicy jewel-tone fruits go with just about everything—even pizza. Here are five simple, tasty recipes to make with fresh figs today. Tip: Figs won’t ripen once picked, so look for fruit that is plump, tender, and fully ripe. When choosing a carton of fresh figs, look […] -
How ToSee articleCouscous, Explained: Everything You Need to Know About the Grain-like Staple, Plus Recipes
What looks like a grain, cooks like rice, and is actually a type of pasta? Couscous! Tender and creamy with a pleasing chewiness, couscous has been a staple starch in North Africa for centuries. And now that whole wheat couscous is readily available to home cooks, couscous is an excellent ingredient to have on hand […] -
How ToSee articleHow to Make Tofu and Soy Milk from Scratch
Editor’s Note: The following article is an excerpt from Mastering the Art of Plant-Based Cooking, a forthcoming book from Joe Yonan, the James Beard Foundation Award-winning food and dining editor of The Washington Post and the author of Cool Beans and Eat Your Vegetables. Out Sept. 3, 2024, Yonan’s latest book is a comprehensive compendium […] -
ShoppingSee articleHow the Ninja Creami Stacks Up Against 4 Other Ice Cream–Making Options, Plus Ninja Creami Recipes
Ice cream is kind of a big deal in our household. The treat holds an extra special place in my husband’s heart. As a native of New England, where the scoops are big enough to drive a lobster boat through, and as an ex-manager of a chain of ice cream stores, ice cream, for him, […] -
How ToSee articleHow to Make Infused Water: Our Favorite Flavor Combos
The world’s healthiest beverage is water, but you don’t always have to drink it plain. Infusing your water with fresh fruit, veggies, and herbs is a great way to add flavor and visual appeal, without any questionable additives. Read on for a few tips to ensure your H2O is expertly infused, plus our favorite ingredient […] -
How ToSee articleTomatillos: The Mexican Produce Item That Should Be in Everyone’s Kitchen
Love the flavors of Mexican and Southwestern food? Time to add tomatillos to your weekly grocery list. The small, husked globes are a key ingredient in both cuisines, right up there with tomatoes (no, they’re not the same), corn, and chiles. Tomatillos are also a cinch to cook with, whether you’re blending up a quick […]
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