Swap in crushed red chili flakes for the gochugaru. Gochugaru is a Korean-style chili powder with a moderate heat and sweet, smoky flavor. And it's just about perfect for this recipe. If you don't have any, swap in about ½ teaspoon of crushed red pepper flakes. Explore and enjoy the heritage foods that give the United States its culinary identity, from heirloom tomatoes to Tupelo honey, in this visual volume for curious eaters, gardeners and home cooks. Buy Ultra-Processed People: The Science Behind Food That Isn’t Food by Chris van Tulleken Experience the vibrant cuisines of West Africa any night of the week with 80 easy, accessible recipes. Buy The Salmon Sisters: Harvest & Heritage: Seasonal Recipes and Traditions that Celebrate the Alaskan Spirit by Emma Teal Laukitis and Claire Neaton

Ultra-processed food, or UPF, is explored as a public health issue in this book by British broadcaster Chris van Tulleken. As chemical-filled UPFs have taken over our grocery stores, van Tulleken digs into connections between them and the rise in diseases like cancer and Type 2 diabetes, explaining how UPF companies are destroying traditional diets and health, all in the name of money. UPFs, he argues in Ultra-Processed People, are engineered to be addictive and have been linked to early deaths and environmental issues. Extra virgin olive oil is the foundation for the marinade. Rich in healthy monounsaturated fat and polyphenols, olive oil gives an otherwise light dish a little staying power.

Try making marinated beans instead. Just swap in kidney beans, lima beans, or another bean of your choice. If have any leftover aquafaba, store it in a jar in the fridge, where it will keep for up to a week, ready to whip up into aquafaba mayonnaise, or to make meringues or my favourite plant-based caesar salad. From the New York Times-bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the world’s most beloved culinary staples―featuring original illustrations and recipes from around the world. Buy Portico: Cooking and Feasting in Rome’s Jewish Kitchen by Leah Koenig The Salmon Sisters: Harvest & Heritage: Seasonal Recipes and Traditions that Celebrate the Alaskan Spirit Gochugaru is a Korean-style chili powder used in kimchi. It has a smoky, sweet flavor and a mild to moderate heat level.

Award-winning author Tamar Adler's inspiring, money-saving, environmentally responsible, A-to-Z collection of simple recipes that utilize all leftovers—perfect for solo meals or for feeding the whole family Buy Invitation to a Banquet: The Story of Chinese Food by Fuchsia Dunlop Meanwhile, in a bowl, whisk three tablespoons of aquafaba until white and foamy. Whisk in any or all of the optional citrus, herbs and spices, then season with salt to taste (I used a mixture of smoked paprika, cinnamon, chilli and oregano). The James Beard Award-winning Fuchsia Dunlop is known as one of the world’s foremost writers on Chinese food, and this latest book confirms she deserves that credential. Each of the 30 chapters of Invitation to a Banquet examines a classic Chinese dish, like soup dumplings, mapo tofu and even steamed rice. More than just a cookbook, this volume explores the traditions of Alaska alongside its food. This means that in addition to its 60 recipes, The Salmon Sisters delivers 35 illustrated rituals, from pressing flowers to lighting up the night with ice lanterns, alongside numerous stories of Alaskan women from the close-knit community of the state’s remote Aleutian Islands. Red onion is a perfect stand-in for the shallot. If you don't happen to have shallots, you can swap in finely chopped red onion. About ¼ cup works well as a substitute for the shallot.Follow the Salmon Sisters as they celebrate the seasons through the food, traditions, and rituals of their Alaskan home. Lush photography, charming illustrations, 60 comforting recipes, and 35 traditions showcase and honor the untamed spirit, natural bounty, and seasonal rhythms of land and sea. Buy The Core of an Onion: Peeling the Rarest Common Food—Featuring More Than 100 Historical Recipes by Mark Kurlansky A captivating tour through Rome’s centuries-old Jewish community with more than 100 simple, deeply flavorful, vegetable-forward recipes Buy The Everlasting Meal Cookbook: Leftovers A-Z by Tamar Adler