This savory oatmeal is packed full of vegetables and elevated with sesame oil and green onions. If you want an even heartier meal, serve with a soft-boiled or fried egg.
This soup is inspired by ginger-turmeric carrot-orange juice at the juice bar. You can swap in cream to make it richer, or coconut milk to make it vegan.
This colorful farro salad tastes like spring and fall at the same time; it’s bright and refreshing, nutty and rich, and makes a great addition to a picnic basket.
This quintessential Haitian rice dish is named for the djon djon mushroom, which grows in the north of Haiti, but you can use djon djon bouillon cubes instead.
Eggplant, zucchini, and peppers take a long, slow bath in lots of olive oil, becoming meltingly tender in the pan and getting even better the following day.
Take panzanella up a notch by mixing chili crisp into golden-brown bread cubes to add the right amount of heat and savory notes to this refreshing salad.
