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Indian-Spiced Greens with Coconut Milk and Chickpeas
By Rebecca KatzThis hearty stew combines Swiss chard, beans, and coconut milk with Indian-inspired flavors like ginger, turmeric, and mustard seeds
Recipes
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Chicken Tortilla Soup
By Rebecca KatzA great way to use up leftover chicken. Add texture by crisping up tortilla strips in the oven.
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Classic Roast Chicken
By Rebecca KatzThe ultimate comfort food. Learn how to season your chicken, ensure it’s juicy, and get that crisp, golden skin (hint: use butter!).
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Curried Chicken Salad
By Rebecca KatzCurry powder, tart green apples, and fresh lime juice balance out the sweet raisins in this chicken salad.
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Chicken Cozy Bowl
By Rebecca KatzOlives, roasted peppers, and lemon juice brighten up this comforting bowl of chicken and rice.
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Roasted Sweet Potato and Chicken Hash
By Rebecca KatzAmp up the protein by topping with a poached or fried egg.
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Austrian Potato Soup
By Russ CrandallThis classic potato soup derives earthiness and depth from porcini mushrooms and bacon.
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Grilled Argentine Steak With Chimichurri
By Russ CrandallZingy, herbaceous chimichurri is the perfect accompaniment to grilled meats.
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Winter Slaw
By Russ CrandallTry this technicolor cabbage slaw, which is livened up with fresh mint, pomegranate seeds, and chopped walnuts.
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Skillet-Roasted Winter Vegetables
By Russ CrandallFor a delicious heritage twist, roast these root veggies in duck fat or lard.
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Buckwheat Kasha
By Russ CrandallNext time you’re hankering for oatmeal, try this hearty Russian porridge instead.
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Mediterranean Fish Soup With Many-Herb Drizzle
By Rebecca KatzThink bouillabaisse — but so much easier.
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Moroccan Carrot Soup With Chermoula
By Rebecca KatzHerby, acidic chermoula is the perfect accompaniment to this creamy carrot soup.
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Clean-Out-the-Fridge Soup
By Rebecca KatzSomething wilting in the crisper? Throw it into this hearty vegetable soup.
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Magic Mineral Broth
By Rebecca KatzRebecca Katz’s essential veggie broth can be eaten as is or used as the base of your favorite soup.
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Kitchari
By Rebecca KatzThis Indian-inspired mung bean soup includes cauliflower, carrots, and both fresh and dried turmeric
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Asian Forbidden-Rice Salad With Mango and Jicama
By Lisa Markley, MS, RDN and Jill Grunewald, HNCBlack rice contains more powerful antioxidants than any other rice variety.
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Toasted Steel-Cut Oatmeal With Chai Spices
By Lisa Markley, MS, RDN and Jill Grunewald, HNCSoaking and toasting the oats can make them more easily digestible.
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Golden Turmeric Milk
By Lisa Markley, MS, RDN and Jill Grunewald, HNCThis anti-inflammatory tonic is made with dairy-free milk, several warming spices, and a dash of honey or maple syrup.
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Moroccan Chickpea and Vegetable Stew
By Lisa Markley, MS, RDN and Jill Grunewald, HNCThe warm and slightly sweet spice blend ras el hanout seasons this hearty stew.
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Grassfed Beef, Red Bean, and Quinoa Chili
By Lisa Markley, MS, RDN and Jill Grunewald, HNCCreate an even heartier chili by stirring in some quinoa.