Recipes | Ingredient Health Benefits

Recipes

Dishes built from the ingredients covered here, written around cooking that preserves nutrients.

104 recipes

20 min · 2 servings

Artichoke and chickpea salad

If you use jarred artichokes, rinse them. The brine is the biggest variable in this salad.

20 min · 2 servings

Dry-fry it first to drive off the moisture. Skip that step and you get porridge, not rice.

15 min · 2 servings

Spread them in a single layer and leave them alone. And salt at the very end — salt early and they weep instead of browning.

40 min · 4 servings

Sauté the radish and beef in sesame oil first, and add the water only afterwards — the broth comes out a different colour.

60 min · 3 servings

Either pull the octopus out within a minute or simmer it over 40 — everything in between is the toughest it gets.

10 min · 4 servings

Tear the mint by hand instead of cutting it. And crush the garlic rather than grating it, then fish it out after 15 minutes.

15 min · 2 servings

Use firm sweet persimmons — the soft ripe kind will not slice. And always toast the walnuts in a dry pan first.

25 min · 2 servings

Add the cashews last of all. Cooked along with everything else they go soft, and scorched they leave only bitterness.

50 min · 16 servings

Raw elderberries must not be eaten. Always cook them, and pick out every stem. The honey goes in only after the syrup has cooled.

20 min · 2 servings

Steam the eggplant instead of frying it. Two tablespoons of oil is 240 kcal; a whole eggplant is 63.

20 min · 2 servings

Keep the lid on from start to finish, or leave it off entirely. Lift it midway and the beany smell gets trapped inside.

70 min · 3 servings

The evidence on adzuki is about unsweetened pulses. Leave out the sugar, and discard only the first boiling water.