Cristin Nelson

Ribollita is a hearty Tuscan soup made with vegetables, white beans, and bread. Ours is built on a savory tomato broth, infused with Parmesan cheese and hearty pieces of bread. This dish exemplifies la cucina povera, a centuries-old Italian style of cooking developed to make a lot out of little.

Chicken Caesar salad is a perennial favorite—crisp Romaine lettuce, tender slices of white meat, Parmesan cheese, and croutons, tossed in a rich, lemony dressing. Original Caesar dressing drew its umami undertones from Worcestershire sauce, but many modern recipes swap in anchovies instead. Chefs love these flavor-boosting salty fillets, which lose their fishiness when incorporated in a dish, but not everyone feels the same. So: to anchovy, or not to anchovy?

Fortified with almond butter and spiked with instant espresso, this bowl of mocha-inspired oatmeal only tastes sinfully decadent. This recipe utilizes whole grains, uses minimal sugar, and has crunchy toasted almonds for a satisfying and energizing breakfast. Almond milk gives this oatmeal a rich, creamy texture, but substituting water or a combination of almond milk and water will lighten the dish without sacrificing its chocolatey intensity.

This is a bold, smoky chowder that marries all our favorite aspects of other popular chowders: a creamy broth, the sweet snap of corn kernels, a hint of brine, and overtones of smoke. Tinned sardines, rich in calcium and Omega-3s, are a sustainable and supremely easy source of protein.

Some years ago at Taranta, an Italian-Peruvian restaurant in the North End, chef and owner José Duarte noticed a trend. Each plate left the kitchen with four asparagus spears. At the end of most meals, one spear lingered uneaten...

Mackerel is a saltwater fish that checks all the boxes: it’s delicious, affordable, abundant, eco-friendly, and a source of valuable nutrients (and bonus points for looks, owing to its iridescent silver-blue skin and firm, dark pink flesh). So why aren’t we eating more of it?

One of BRÜZD Foods' core tenets is that imperfection can be beautiful, both within food, and without. It’s probably naïve to think that one can save the world by eating a warty squash, but the idea behind this is necessary—urgent, even.

“I envision this farm as a place where not only am I providing free or low-cost produce for the community, but also classes and education on how we can grow things at home, make things extremely sustainable,” says Maya Mastersson. “It's about arming people, empowering an entire community to take back the most basic thing: their nutrition. Taking back what you eat is really powerful.”

On a crisp day in late September, a brawny man with a full sleeve of tattoos stood in front of the counter at Honeycomb Creamery, raving about the Sweet Corn with Blackberry Jam ice cream. He had come in a few days before, and the Honeycomb bug had bitten him hard.

Several weeks after President Trump declared meat and poultry plants "essential" and urged plants to reopen, meat workers continue to risk their lives simply by going to work.

Nothing could be finer than to be in Carolina in the springtime, when tender veggies are kicking off the growing season.

Options for a vegetarian traveling in China can require some sleuthing.

Mexican tamales, made by a visiting mom