When food writer Francis Lam’s recipe appeared in Gourmet magazine more than a decade ago, it was called “Let-My-Eggplant-Go-Free! Spaghetti,” a rather curious moniker. And one that doesn’t hint at how satisfying this rather homely dish—Italian peasant food at its best—really is. Whatever you call it, add it to your repertoire.
Barramundi a la Vinaigrette with Quick-Pickled Red Onions Recipe, Spotlight on Leafy Greens, Choosing Whole Fish and Tailoring Exercise Intensity to Goals Salads easily go from side dish to main dish when you add a protein. Not just for lunch, they can be a healthy and delicious dinner, as you’ll see with this week’s recipe. […]
Butternut squash is one of the delights of colder weather. This recipe, with its tangy, herbaceous flavors and beautiful colors, will become a “keeper.” And maybe a holiday tradition.
This Mediterranean dish combines two great brain foods, olive oil and omega-3-rich tuna, and gets a protein and fiber boost from the beans. Ingredients 3 cups cooked white beans, such as cannellini or Great Northern beans, drained and rinsed if canned 1 cup diced celery hearts plus a few celery leaves for garnish 1 red […]
