Contrary to popular thinking, not all noodles are created equal. While some may be high in carbs and offer little nutritional value, more alternatives to the basic wheat-based variety are making their way onto the culinary scene. Take kelp and soba, for example, both Japanese noodles can round out just about any dish without sacrificing ...
Of all the seasons in the year, few are as inspiring for cooking as fall. From warm apple cider to savory turkey with all the trimmings, and vegetables like squash, Brussels sprouts, and corn to round out a complete dinner, putting anything less on a plate just doesn’t seem right.
Are vegetables the way of the future? Some think so, pointing to ongoing trends in plant-based eating as proof. University campuses now have sole plant-based dining halls; even Whole Foods is starting to put pea protein–based hamburger patties in their meat section—and quickly selling out of it.
Zucchini, butternut squash, and pumpkins don’t just look pretty on the outside; all of these gourds also offer something pretty tasty on the inside. With a low glycemic index, tons of antioxidants and vitamins, and creative uses, they can add something special to most diets.
Chopped salad. Shrimp fried rice. Coq au vin. Carne asada burrito bowl.
Fish balls, a popular street food in Asia, transform into a complete meal atop soba noodles in a ginger-miso broth. The secret to putting the dish together quickly? Instant soup packets.
[schema description]If you’ve only ever had tofu in miso soup, you’ve got to try this spicy bowl. Cayenne pepper and orange bring plenty of flavor to the meatless protein, while baby bok choy and pomegranate seeds add some crunch.[/schema]
[schema description] This twist on radishes with salt and butter pairs the tender crunch of roasted radishes with hearty soba noodles.[/schema]
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