- recipe -
Austrian Potato Soup
By Russ CrandallThis classic potato soup derives earthiness and depth from porcini mushrooms and bacon.
Recipes
- recipe -
Grilled Argentine Steak With Chimichurri
By Russ CrandallZingy, herbaceous chimichurri is the perfect accompaniment to grilled meats.
- recipe -
Winter Slaw
By Russ CrandallTry this technicolor cabbage slaw, which is livened up with fresh mint, pomegranate seeds, and chopped walnuts.
- recipe -
Skillet-Roasted Winter Vegetables
By Russ CrandallFor a delicious heritage twist, roast these root veggies in duck fat or lard.
- recipe -
Buckwheat Kasha
By Russ CrandallNext time you’re hankering for oatmeal, try this hearty Russian porridge instead.
- recipe -
Mediterranean Fish Soup With Many-Herb Drizzle
By Rebecca KatzThink bouillabaisse — but so much easier.
- recipe -
Moroccan Carrot Soup With Chermoula
By Rebecca KatzHerby, acidic chermoula is the perfect accompaniment to this creamy carrot soup.
- recipe -
Clean-Out-the-Fridge Soup
By Rebecca KatzSomething wilting in the crisper? Throw it into this hearty vegetable soup.
- recipe -
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.
- recipe -
Kitchari
By Rebecca KatzThis Indian-inspired mung bean soup includes cauliflower, carrots, and both fresh and dried turmeric
- recipe -
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.
- recipe -
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.
- recipe -
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.
- recipe -
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.
- recipe -
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.
- recipe -
Spicy Nepalese Onion Potato Salad
By Katie CaldesiIf you’re feeling adventurous, amp up the chili in this Nepalese dish.
- recipe -
Spiced Green Beans With Tomatoes
By Katie CaldesiTurn this Meditteranean-inspired dish into a meal with the addition of fried eggs.
- recipe -
Zucchini Carpaccio With Ricotta
By Katie CaldesiThis delectable Italian salad combines creamy ricotta cheese with sweet honeydew melon.
- recipe -
Salade Niçoise With Tuna, Green Beans, Potatoes, and Sun-Dried Tomatoes
By Katie CaldesiA hearty — and classic — French salad with canned tuna, green beans, and potatoes.
- recipe -
Mexican Beef Salad
By Katie CaldesiThis spicy and crunchy salad is a perfect vehicle for leftover beef.
- recipe -
Green Goddess Salad
By Melissa JoulwanHerbaceous and creamy, the dressing for this classic salad is loaded with flavor, thanks to a surprise ingredient.