Food

This light, creamy cheesecake fits into your green Shavuot, especially if you make it with organic cheese and eggs. It's also light on sugar.

If you’re anywhere near Sri Thanu on Koh Phangan, Thailand, around the yoga centers: Zen Beach, Haad Yao, or Salad Beach—make time for Street Vegan. It's vegan and so satisfying that one meal might convince you that eating plant-based is not a compromise. I suggest for any vegan restaurant owner or chef to come to this modestly-priced venue to learn from a master.

Maggie Baird, best known as the mother of Billie Eilish and Finneas O’Connell, is stepping into a much larger spotlight, this time as a climate storyteller.

April is National Garlic Month! We’re close to the end of April, but fear not: the North American garlic harvest lasts through July, and you can pick up the bulbs until Fall. Even after the green stalks wither and the bulbs are drier, your garlic will remain pungent for any months if you store it well.

“Forever chemicals” like the ones ejected by Lulelemon yoga pants into strategic areas don’t go away. They don’t break down in nature, and once they’re in water, soil, or our bodies, they tend to stick around. But scientists at Florida International University think they’ve found a smarter way to deal with them, and it uses something as simple as pH.

Reading nutrition advice from 50, 40, and even 20 years ago feels like stepping into an alternate universe. It’s hard to believe how close-minded and definitive those tips were when we look at them in relation to today’s actual scientific studies.

Somehow vegetables with short seasons excite the imagination and appetite more sharply than produce that’s available all year around. Good Middle Eastern cooks have many recipes for delicate fava beans, and this turmeric-fragrant soup is one.

In the modern nutrition universe, that level of commitment deserves an applause. But for those who don’t live in a Nordic fishing village, the nutrition company Zinzino has built its omega-3 research and formulations around these principles, combining biomarker testing, antioxidant protection and traceable sourcing across both sustainably harvested small-fish oils and a vegan marine-microalgae alternative.

Farm To Table Israel is transforming the traditional dining experience into a hands-on journey.

This week, Israel’s precision-fermentation milk from Remilk is finally appearing on supermarket shelves. Staff members have been posting photos in Hebrew, smiling, tasting, and clearly enjoying the moment — not because it’s science fiction, but because it tastes like the real thing.

Researchers investigated whether carrot side streams, generated during the production of natural food colorants, could support edible fungi growth. After screening 106 fungal strains, they identified Pleurotus djamor (pink oyster mushroom) as the most efficient, producing strong biomass growth and high protein content when cultivated on carrot residues.

This is a luxurious recipe that requires a taste for exotic flavors, and willingness to see it through its stages. It’s based on the...

Dragon fruit is also known by several other names depending on where you encounter it. In much of the U.S. and Latin America it’s commonly called pitaya or pitahaya, terms you’ll often see used interchangeably with dragon fruit on market labels. Botanically, the fruit comes from a cactus sometimes referred to as night-blooming cereus, a nod to the plant’s dramatic flowers that open after dark. Older or poetic names like strawberry pear, belle of the night, or queen of the night still appear occasionally, though today dragon fruit and pitaya are the names most shoppers recognize.

Qatayef - also spelled katayif or qatya’if - is traditionally eaten at Ramadan (get our Ramadan vegetarian ideas here), but it’s a treat anytime. In fact, it’s a treat that’s gone through history. A recipe for qatayif appears in a tenth century Arabic cookbook by the writer Ibn Sayyar al-Warraq, who compiled recipes going back to the eighth and ninth centuries. People have been eating qatayif for a very long time.

What makes Souk El Tayeb in Lebanon remarkable is not only its insistence on local, seasonal produce, but its belief that dignity and sustainability must go hand in hand. Farmers are paid fairly. Villages are uplifted. Traditional recipes are kept alive not as nostalgia but as knowledge systems: real food is carbon-light, waste-free, and is adapted to the land.