20+ High-Protein Breakfast Recipes That Aren't Eggs - EatingWell

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This healthy smoothie is not only delicious--it also boosts your daily dose of anti-inflammatory foods. It starts with a base of creamy gut-friendly kefir and includes cherries, which can lower the inflammatory marker C-reactive protein. Heart-healthy fats in avocado, almond butter and chia seeds deliver additional anti-inflammatory compounds to the body, while spinach offers a mix of antioxidants that sweep up harmful free radicals. Fresh ginger adds zing, plus a compound called gingerol, which preliminary studies suggest may improve inflammatory markers of heart disease if consumed daily.

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This Au Kouign-Amann Recipe Is Worth Making - The New York Times

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I made this Breton-style cake at least half a dozen times to perfect it. Here’s what it taught me about grief.

On Avenue du Mont-Royal Est in the heart of Montreal’s Plateau neighborhood is a patisserie called Au Kouign-Amann, specializing in a classic version of the pastry that gives it the name.

The kouign-amann (Breton for “butter cake”) has always been among my favorite pastries for how it manages to convey comfort with a few simple ingredients, but I’ll never forget my first bite of the bakery’s version. I leaned against the slate-blue framed glass windows of the brick storefront on a warm late-June afternoon, holding two slightly warm slices tucked neatly in a brown bag, and took my first bite. I walked away wondering what had just happened to me. That delicate slice had managed to balance light buttery layers with a deep nutty flavor and slightly caramelized crust.

And, in that moment, balance was just what I needed.

I was on holiday with my family of four for the first time, and the preceding weeks had been deeply challenging. Covid had made its rounds through our home, starting with Aṣa, my 3-year-old. Within 12 hours of a positive test, she had a fever so high that she had a febrile seizure, losing consciousness. Another 10 hours in a hospital passed before she woke again, an ordeal that left me feeling like my spirit had fled my physical body. She immediately wanted everything to go back to normal, asking for her iPad and demanding to go home. But I wasn’t anywhere near normal — and wouldn’t be for a very long time. For weeks afterward, I experienced a kind of grief that seemed to follow me everywhere like a ghostly companion, casting its shadow across my work, lingering in my Brooklyn home and coming with me on our trip.

I sought refuge in the kitchen, where I’ve always found grief to be at its most reasonable. Grief occupies all of the senses, but in the kitchen, it neither aids in my cooking nor meddles with it.

A round of a butter mixture is placed on top of the dough to begin the lamination process.Kelly Marshall for The New York Times. Food Stylist: Yossy Arefi. Prop Stylist: Paige Hicks.

The dough is folded over the butter to create a kind of package, then rolled and folded repeatedly to create alternating layers of butter and dough. This process results in flaky layers in the finished pastry.Kelly Marshall for The New York Times. Food Stylist: Yossy Arefi. Prop Stylist: Paige Hicks.

So I rolled up my sleeves and made as many recipes as I could in an attempt to gently nudge my spirit back into my body. I kept returning to that kouign-amann, and what I had experienced outside the bakery. I wanted anything to keep me from the memory of Aṣa’s small, sweaty body, shaking and unconscious, being loaded into an ambulance.

I needed an all-consuming project, something that didn’t come easily to me. And that’s when I reached out to the patisserie in Montreal and asked if I could observe a shift.

Nicolas Henry, the bakery’s chef and owner, encouraged me to do more than simply watch. He offered me the opportunity to put on an apron and chef’s whites and work a morning shift. So I did.

I talked with Mr. Henry and his assistant Agnès Julià Maset about my search for a recipe that demanded the kind of attention and determination that would keep my mind occupied, a recipe like kouign-amann.

I nodded as Mr. Henry focused on the dull golden dough on the wooden counter before us. His version starts out as simple dough, leavened with both sourdough starter and yeast. The dough is left to ferment and develop its deep flavor overnight, then laminated with a mix of creamed butter and sugar. Unlike the mini kouignettes I have encountered, Mr. Henry’s is made in a skillet as a large, round cake.

Back in Brooklyn once more, I set about trying to make my own version, recalling what Ms. Maset had said as I worked beside her: Keep your hands moving and work with intention. Work the dough as little as you can. Don’t touch it until you know what your next steps will be.

Serve a slice of kouign-amann with a cup of coffee for an ideal breakfast or afternoon snack.Kelly Marshall for The New York Times. Food Stylist: Yossy Arefi. Prop Stylist: Paige Hicks.

Making a kouign-amann at home is no small feat. Each step is simple and straightforward, but you have to work quickly and with precision. As with most laminated doughs, there is an ease in working the dough that comes only with time.

And time offers many gifts. It creates distance from grief, as each day layers over the experience like thin sheets of ice, obscuring it but never fully concealing it. It also allows you to grow in a practice.

I made the pastry six times over a period of months before I felt assured enough to work with ease. Each kouign-amann seemed to mark the passage of time, each one a step forward as I got closer to uncovering the secrets in Mr. Henry’s dough and farther from my grief.

I’m not recreating Mr. Henry’s method exactly here, though it’s close. For the real thing, you’ll have to go to Montreal. But for a recipe that feels like healing, a gift in process and result — warm slices of a yeast-risen pastry with soft layers, deep buttery flavor and a chewy, caramelized top — take the time to make mine.

Recipe: Classic Kouign-Amann

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Easy Quick Pasta Recipes - The New York Times

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Start an episode of “Abbott Elementary” while you cook, and dinner will be on the table by the time the credits roll.

Cozy but quick, these speedy pasta recipes are made with affordable ingredients you probably either have on hand or can easily procure with a quick trip to the grocery store. For convenience’s sake, they also all call for a full pound of pasta, but most can be easily halved.

1. Pasta Alla Vodka

Julia Gartland for The New York Times. Food Stylist: Ali Slagle.

Colu Henry’s take on the Italian American classic is rich and bright. If you don’t have pancetta, feel free to skip it, or use bacon for smokiness.

Recipe: Pasta Alla Vodka

2. Caramelized Cabbage and Walnut Pasta

Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Cabbage, that much-underappreciated vegetable, cooks down into something soft, sweet and silky in this pasta dish from Hetty McKinnon. Roasted walnuts add crunch and a hit of hearty protein.

Recipe: Caramelized Cabbage and Walnut Pasta

3. Crisp Gnocchi With Brussels Sprouts and Brown Butter

Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.

Gnocchi is delicious boiled and slathered in red sauce, but when the little store-bought potato dumplings are browned and crisped — as they are in this 20-minute recipe from Ali Slagle — their insides stay chewy and soft, so you can have the best of both worlds.

Recipe: Crisp Gnocchi With Brussels Sprouts and Brown Butter

4. Linguine and Clams With Fresh Red Sauce

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Canned clams, a cheap, flavorful pantry hero, don’t get the accolades they deserve. In this recipe from Kay Chun, they’re combined with hothouse cherry tomatoes — which are fairly decent all year long — for a briny and bright pasta dish that feels classic yet fresh.

Recipe: Linguine and Clams With Fresh Red Sauce

5. Five-Ingredient Creamy Miso Pasta

Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

This super-simple pasta from Alexa Weibel may have only five ingredients, but its miso, butter and Parmesan provide sophisticated nuance and complexity.

Recipe: Five-Ingredient Creamy Miso Pasta

6. Salami Pasta Alla Gricia

Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

Pasta alla gricia is typically made with guanciale (cured pork jowl), but salami, that piquant stalwart of lunchboxes, gets a star turn in this clever pasta from Ali Slagle.

Recipe: Salami Pasta Alla Gricia

7. Sausage and Peppers Pasta With Broccoli

Con Poulos. Food Stylist: Simon Andrews.

Kay Chun takes the classic Italian combination of sausage and peppers and tosses them with pasta and broccoli for a family-friendly dish that hits all of the right notes.

Recipe: Sausage and Peppers Pasta With Broccoli

8. Chile Crisp Fettuccine Alfredo With Spinach

Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff.

Genevieve Ko has the admirable habit of making classic, much-loved recipes even better with her clever additions and tweaks. Case in point: Here, she adds fresh spinach and chile crisp to traditional pasta Alfredo for something modern and lively, not heavy and nap-inducing.

Recipe: Chile Crisp Fettuccine Alfredo With Spinach

9. One-Pan Shrimp Scampi With Crispy Gnocchi

Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff.

Melissa Clark combines crisped gnocchi and garlicky sautéed shrimp in this delightful riff on the classic shrimp scampi. Serve with a crunchy green salad and crusty bread.

Recipe: One-Pan Shrimp Scampi With Crispy Gnocchi

10. Penne Al Baffo (Creamy Tomato-Ham Pasta)

David Malosh for The New York Times. Food Stylist; Simon Andrews.

In Italy, “Al Baffo” is said to mean “it is so good you’ll lick your whiskers.” This dish from Anna Francese Gass is made by combining pasta, puréed tomatoes, shallots, deli ham and heavy cream. The ingredients are simple, but the outcome feels extravagant.

Recipe: Penne Al Baffo (Creamy Tomato Ham Pasta)

11. Skillet Tortellini With Corn and Crispy Rosemary

Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.

In this recipe from Ali Slagle, fresh store-bought tortellini are cooked directly in the sauce instead of a big pot of water, so they’re seasoned all the way through. Bacon, sweet corn (frozen or fresh) and rosemary make it substantial enough for any night of the year.

Recipe: Skillet Tortellini With Corn and Crispy Rosemary

12. Mushroom Wafu Pasta

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Wafu directly translates to “Japanese style,” and in this dish from Hana Asbrink, spaghetti is combined with Japanese mushrooms in an umami-rich soy-butter sauce.

Recipe: Mushroom Wafu Pasta

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

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This Soup Is Yotam Ottolenghi’s Comfort Food - The New York Times

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In this soup, lamb meatballs and semolina dumplings come with a zest of history.

What kind of comfort does food give us exactly? I find myself asking this question a lot right now, because we are all, clearly, in desperate need of comfort, and for many of us, that rests with food.

The immediate answer has to do with the sensual joy of preparing something delicious and eating it, or with the social pleasure of interacting with others at mealtimes. But when I got to thinking about my soup with lamb meatballs and semolina dumplings, something quite different came up: a network of connections and past experiences, associations that created a deep sense of familiarity, of continuity.

One of my earliest food memories is tagging along with my mother during her weekly shopping in the Machane Yehuda food market in Jerusalem, grabbing hold of her overflowing basket — I can feel its coarseness on my hand — and taking it all in: the steamy air full of cilantro and mint, the speeding produce trolleys, the rugelach stand, the fresh cheese purveyor, the piles of ripe apricots and strawberries.

Very hungry, we would then stop at a market restaurant and have kibbeh, which was my father’s (and my) favorite. The variety we had was a type popular among Syrians, Jordanians, Lebanese Palestinians and Israelis. These are torpedo-shaped; made with a shell of bulgur wheat and minced meat; stuffed with cooked mince, onion and pine nuts; flavored with cinnamon and allspice; and deep fried until dark brown and completely irresistible — all accompanied by a lemony tahini sauce.

Kibbeh might have been mentioned in a tablet from 879 B.C., served at a banquet hosted by an Assyrian king.

Kibbeh, kubbeh, kubba or kobaba, meaning ball-shaped in Arabic, are some of the names for a range of dishes found in the Levant, Iraq, Kurdistan and Turkey. One of those, also found around the market in Jerusalem, was served in restaurants run by Kurdish Jewish immigrants.

These Kurdish kibbeh were usually made with a shell of semolina and fine bulgur (rice is also an option), stuffed with slow-cooked confit shredded beef and poached in a soup. The soft yet slightly chewy casing was the opposite of the crisp fried variety, but just as good. The soup was key, as the kibbeh dumplings were eaten with it and absorbed its rich flavor. Normally, you would find three types: tomato (with okra), beetroot and hamusta. They were all wonderfully sharp, but hamusta was my favorite, made with greens, celery, zucchini, garlic and lots of lemon juice.

My version is a kind of hybrid of the tomato-based soup and the hamusta and is in line with the dish known in Iraq as kubbat hamuth, “hamuth” meaning sour in Arabic. I also removed the filling from the dumplings, turning them into balls.

The art of stuffing kibbeh is deeply rooted in the region’s history. The skill and dexterity involved were highly prized and considered one of the finest skills a woman — women traditionally make kibbeh in the Middle East — could have. As the food writer Claudia Roden writes, “One is said to be favored by the gods if one is born with a long finger, which makes the shaping of kibbeh easier.” This version saves quite a bit of that effort.

Historically, kibbeh appears to have been enjoyed in a much less modest setting. An early mention seems to come in a cuneiform tablet from 879 B.C., served at a banquet hosted by the Assyrian king Ashurnasirpal II to inaugurate his new palace.

In that banquet, thousands of kibbeh were probably made. Yet I am feeling encouraged by an even older manuscript from the region that it is OK, actually, to have taken the liberty of removing the meat filling. In fact, the earliest recorded recipes known, kept in the Yale Babylonian Collection and dating to at least 1600 B.C., describe making a meat-based soup and adding a grain (dried barley cakes) to it. Very little work, by the sound of it, and lots of flavor.

The reassurance that comes from such an ancient source doesn’t make my soup more legitimate in some fundamental way; judging by the mixed reactions online of those trying to recreate the recipes, I am not even sure it tasted that good. But as I sit and enjoy my meatballs and dumplings in a soup, I do get a boost of hearty comfort and a strong sense of connection and continuity.

Recipe: Lamb Meatball and Semolina Dumpling Soup With Collard Greens

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30-Day Diabetes-Friendly Mediterranean Diet Dinner Plan - EatingWell

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Inspired by the viral TikTok trend, this tasty bowl makes for a satisfying lunch or dinner. With a handful of healthy ingredients, like instant brown rice, heart-healthy salmon and lots of crunchy veggies, you'll have a filling and flavorful meal in just 25 minutes. Looking to cut down on carbs? Try swapping in riced cauliflower in place of the brown rice.

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10+ High-Protein Winter Dinner Recipes for Weight Loss - EatingWell

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This healthy white turkey chili recipe is gorgeous, with flecks of green from zucchini, oregano and green chiles. To keep the saturated fat low, we use one pound of ground turkey and add whole-grain bulgur to boost the volume and fiber in this chili recipe. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour to develop the best flavor, but if you're in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes.

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Chinese New Year recipes: Osmanthus jelly bunnies and sha cha jiang fried rice - The Straits Times

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SINGAPORE – Leap into the Year of the Rabbit and surprise your guests by pulling two bunny-themed dishes out of your home chef’s hat.

Jazz up fried rice with premium ingredients such as dried scallops and sakura ebi (shrimp), and add a fun touch by shaping the rice into bunny balls.

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Chinese New Year recipes: Osmanthus jelly bunnies and sha cha jiang fried rice - The Straits Times
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