I like to contrast slices of orange-fleshed sweet potatoes with yellow-fleshed Japanese sweet potatoes. (Tip: Shopping for yellow sweets? Look for their purple skin.) In either case, there’s no need to peel the potatoes before slicing.
l love the colorful combo of orange butternut squash, white cannellini beans, and red kidney beans, but you could also use chickpeas, pink beans, and/or navy beans.
Roasting vegetables with flat surfaces is a surefire way to produce flavor-rich browning. That’s why step 1 calls for cutting your cauliflower into slices, not florets.
We all know that beans—that’s shorthand for beans, dried peas, lentils, and other le-gumes—are healthy. But these beans are healthy, flavorful, fast food.
Most of the sodium we eat comes from processed or restaurant foods, not the saltshaker. But you still need some salt for cooking and seasoning at home, especially if you’re an avid cook. Are some salts better for you because they’re higher in healthy minerals or lower in sodium? We have answers to those questions, plus a rundown of claims to take with a few grains of, um…salt.
Nearly half of U.S. adults have high blood pressure, which raises the risk of heart attack and stroke. Salt (sodium chloride) boosts blood pressure. In fact, cutting sodium consumption by about a third could prevent an estimated 252,500 deaths over 10 years.
Avocado oil or plant-based? Light or full-fat? Mild chipotle or garlic aioli? The burgeoning mayonnaise aisle has so many alternatives that you may be wondering if your regular mayo needs replacing. But health-wise, mayo’s not bad. Here’s what to know about shopping for the spread.
