Photo by Peden & Munk
Believe it or not, we came up with a new way to chop broccoli.
As energizing as an energy bar, with a much simpler ingredient list.
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
Roasted squash loses its bland reputation and turns glossy and fragrant thanks to a gingery miso-glaze and a quick scallion oil.
This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.
A Sicilian-inspired kale salad with creamy almond dressing, raisins, and pine nuts. Excellent for meal prep and packing as a desk lunch.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.