Rubbery, squeaky, or mushy. Those are the dreaded descriptors that but many people off green beans. At their best, however, green beans can be crunchy, snappy, and crispy. They add green to your plate, and green is a color many of us could stand to eat a little more of. Let’s talk about two techniques to improve your green bean game.
There are two vocal camps of people when it comes to kale: those who can’t get enough of it, and those who think it’s more garnish than food. How you prepare it, however, can change someone’s mind from kale-hater to kale-fan in a single dish…if you know the right tricks.
The first thing to understand about the bad reputation of Brussels sprouts is that it used to be deserved. Farmers have been working hard, however, to develop varietals that taste better, which is one reason they’re experiencing something of a Renaissance. They can still be tricky to work with for textural and flavor reasons. When they come out well, however, they’re worth the effort
Cauliflower contains sulfuric compounds that release when its cooked, which can make this delicious and versatile vegetable less than a family favorite. Here are a few tips to keep the smell down so it doesn’t occlude your enjoyment of an otherwise magnificent vegetable.
Shakshuka is not a well-known dish in all parts of the U.S. I only learned about it from a little cafe in Philadelphia when I was traveling for a conference a few years ago. I fell in love immediately and started looking for variations for Guiding Stars. For me, discovering new dishes from different cultures is a small and delicious reminder of the richness diversity brings to our lives.
Most people who eat with me on a regular basis know that I don’t love soup. If someone invites me over and tries to pawn soup off on me as a meal, I will be externally polite…but internally crabby. So when I tell you that I love this soup, cook it often, and rely on it to nourish sick friends and family, please know I’m saying that as someone who does. not. praise. soup. Let’s talk about the features that make this recipe work for me and for Guiding Stars.
I’m not a person who functions well when hungry. Not that any of us function ideally when hungry, but my brain is pretty quick to flip from “fine” to “hangry” when my tank is running low. This was especially true when I was nursing my son. I’m not really a granola bar person, but it’s hard to eat carrots and hummus when you’ve barely got one free hand. I spent a good chunk of time making and modifying different granola bar recipes to land on one that had good flavor, good texture, and great nutrition.
I love the word nourish. It covers everything I want food to do for myself and my family. It paints a holistic picture for me of what food should do for the body. Food gives us physical energy. It can speak to us emotionally. And it provides our bodies with the nutrients they need to support health. When I’m in the kitchen, I’m thinking about how each bite is going to meet those needs. Not every bite meets all of those needs, of course, but cooking with Guiding Stars has taught me how to approach our nutrition on balance.