20+ High-Protein Breakfast Recipes That Aren't Eggs - EatingWell

This healthy smoothie is not only delicious--it also boosts your daily dose of anti-inflammatory foods. It starts with a base of creamy gut-friendly kefir and includes cherries, which can lower the inflammatory marker C-reactive protein. Heart-healthy fats in avocado, almond butter and chia seeds deliver additional anti-inflammatory compounds to the body, while spinach offers a mix of antioxidants that sweep up harmful free radicals. Fresh ginger adds zing, plus a compound called gingerol, which preliminary studies suggest may improve inflammatory markers of heart disease if consumed daily.

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This Au Kouign-Amann Recipe Is Worth Making - The New York Times

I made this Breton-style cake at least half a dozen times to perfect it. Here’s what it taught me about grief.

On Avenue du Mont-Royal Est in the heart of Montreal’s Plateau neighborhood is a patisserie called Au Kouign-Amann, specializing in a classic version of the pastry that gives it the name.

The kouign-amann (Breton for “butter cake”) has always been among my favorite pastries for how it manages to convey comfort with a few simple ingredients, but I’ll never forget my first bite of the bakery’s version. I leaned against the slate-blue framed glass windows of the brick storefront on a warm late-June afternoon, holding two slightly warm slices tucked neatly in a brown bag, and took my first bite. I walked away wondering what had just happened to me. That delicate slice had managed to balance light buttery layers with a deep nutty flavor and slightly caramelized crust.

And, in that moment, balance was just what I needed.

I was on holiday with my family of four for the first time, and the preceding weeks had been deeply challenging. Covid had made its rounds through our home, starting with Aṣa, my 3-year-old. Within 12 hours of a positive test, she had a fever so high that she had a febrile seizure, losing consciousness. Another 10 hours in a hospital passed before she woke again, an ordeal that left me feeling like my spirit had fled my physical body. She immediately wanted everything to go back to normal, asking for her iPad and demanding to go home. But I wasn’t anywhere near normal — and wouldn’t be for a very long time. For weeks afterward, I experienced a kind of grief that seemed to follow me everywhere like a ghostly companion, casting its shadow across my work, lingering in my Brooklyn home and coming with me on our trip.

I sought refuge in the kitchen, where I’ve always found grief to be at its most reasonable. Grief occupies all of the senses, but in the kitchen, it neither aids in my cooking nor meddles with it.

A round of a butter mixture is placed on top of the dough to begin the lamination process.Kelly Marshall for The New York Times. Food Stylist: Yossy Arefi. Prop Stylist: Paige Hicks.

The dough is folded over the butter to create a kind of package, then rolled and folded repeatedly to create alternating layers of butter and dough. This process results in flaky layers in the finished pastry.Kelly Marshall for The New York Times. Food Stylist: Yossy Arefi. Prop Stylist: Paige Hicks.

So I rolled up my sleeves and made as many recipes as I could in an attempt to gently nudge my spirit back into my body. I kept returning to that kouign-amann, and what I had experienced outside the bakery. I wanted anything to keep me from the memory of Aṣa’s small, sweaty body, shaking and unconscious, being loaded into an ambulance.

I needed an all-consuming project, something that didn’t come easily to me. And that’s when I reached out to the patisserie in Montreal and asked if I could observe a shift.

Nicolas Henry, the bakery’s chef and owner, encouraged me to do more than simply watch. He offered me the opportunity to put on an apron and chef’s whites and work a morning shift. So I did.

I talked with Mr. Henry and his assistant Agnès Julià Maset about my search for a recipe that demanded the kind of attention and determination that would keep my mind occupied, a recipe like kouign-amann.

I nodded as Mr. Henry focused on the dull golden dough on the wooden counter before us. His version starts out as simple dough, leavened with both sourdough starter and yeast. The dough is left to ferment and develop its deep flavor overnight, then laminated with a mix of creamed butter and sugar. Unlike the mini kouignettes I have encountered, Mr. Henry’s is made in a skillet as a large, round cake.

Back in Brooklyn once more, I set about trying to make my own version, recalling what Ms. Maset had said as I worked beside her: Keep your hands moving and work with intention. Work the dough as little as you can. Don’t touch it until you know what your next steps will be.

Serve a slice of kouign-amann with a cup of coffee for an ideal breakfast or afternoon snack.Kelly Marshall for The New York Times. Food Stylist: Yossy Arefi. Prop Stylist: Paige Hicks.

Making a kouign-amann at home is no small feat. Each step is simple and straightforward, but you have to work quickly and with precision. As with most laminated doughs, there is an ease in working the dough that comes only with time.

And time offers many gifts. It creates distance from grief, as each day layers over the experience like thin sheets of ice, obscuring it but never fully concealing it. It also allows you to grow in a practice.

I made the pastry six times over a period of months before I felt assured enough to work with ease. Each kouign-amann seemed to mark the passage of time, each one a step forward as I got closer to uncovering the secrets in Mr. Henry’s dough and farther from my grief.

I’m not recreating Mr. Henry’s method exactly here, though it’s close. For the real thing, you’ll have to go to Montreal. But for a recipe that feels like healing, a gift in process and result — warm slices of a yeast-risen pastry with soft layers, deep buttery flavor and a chewy, caramelized top — take the time to make mine.

Recipe: Classic Kouign-Amann

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This Soup Is Yotam Ottolenghi’s Comfort Food - The New York Times

In this soup, lamb meatballs and semolina dumplings come with a zest of history.

What kind of comfort does food give us exactly? I find myself asking this question a lot right now, because we are all, clearly, in desperate need of comfort, and for many of us, that rests with food.

The immediate answer has to do with the sensual joy of preparing something delicious and eating it, or with the social pleasure of interacting with others at mealtimes. But when I got to thinking about my soup with lamb meatballs and semolina dumplings, something quite different came up: a network of connections and past experiences, associations that created a deep sense of familiarity, of continuity.

One of my earliest food memories is tagging along with my mother during her weekly shopping in the Machane Yehuda food market in Jerusalem, grabbing hold of her overflowing basket — I can feel its coarseness on my hand — and taking it all in: the steamy air full of cilantro and mint, the speeding produce trolleys, the rugelach stand, the fresh cheese purveyor, the piles of ripe apricots and strawberries.

Very hungry, we would then stop at a market restaurant and have kibbeh, which was my father’s (and my) favorite. The variety we had was a type popular among Syrians, Jordanians, Lebanese Palestinians and Israelis. These are torpedo-shaped; made with a shell of bulgur wheat and minced meat; stuffed with cooked mince, onion and pine nuts; flavored with cinnamon and allspice; and deep fried until dark brown and completely irresistible — all accompanied by a lemony tahini sauce.

Kibbeh might have been mentioned in a tablet from 879 B.C., served at a banquet hosted by an Assyrian king.

Kibbeh, kubbeh, kubba or kobaba, meaning ball-shaped in Arabic, are some of the names for a range of dishes found in the Levant, Iraq, Kurdistan and Turkey. One of those, also found around the market in Jerusalem, was served in restaurants run by Kurdish Jewish immigrants.

These Kurdish kibbeh were usually made with a shell of semolina and fine bulgur (rice is also an option), stuffed with slow-cooked confit shredded beef and poached in a soup. The soft yet slightly chewy casing was the opposite of the crisp fried variety, but just as good. The soup was key, as the kibbeh dumplings were eaten with it and absorbed its rich flavor. Normally, you would find three types: tomato (with okra), beetroot and hamusta. They were all wonderfully sharp, but hamusta was my favorite, made with greens, celery, zucchini, garlic and lots of lemon juice.

My version is a kind of hybrid of the tomato-based soup and the hamusta and is in line with the dish known in Iraq as kubbat hamuth, “hamuth” meaning sour in Arabic. I also removed the filling from the dumplings, turning them into balls.

The art of stuffing kibbeh is deeply rooted in the region’s history. The skill and dexterity involved were highly prized and considered one of the finest skills a woman — women traditionally make kibbeh in the Middle East — could have. As the food writer Claudia Roden writes, “One is said to be favored by the gods if one is born with a long finger, which makes the shaping of kibbeh easier.” This version saves quite a bit of that effort.

Historically, kibbeh appears to have been enjoyed in a much less modest setting. An early mention seems to come in a cuneiform tablet from 879 B.C., served at a banquet hosted by the Assyrian king Ashurnasirpal II to inaugurate his new palace.

In that banquet, thousands of kibbeh were probably made. Yet I am feeling encouraged by an even older manuscript from the region that it is OK, actually, to have taken the liberty of removing the meat filling. In fact, the earliest recorded recipes known, kept in the Yale Babylonian Collection and dating to at least 1600 B.C., describe making a meat-based soup and adding a grain (dried barley cakes) to it. Very little work, by the sound of it, and lots of flavor.

The reassurance that comes from such an ancient source doesn’t make my soup more legitimate in some fundamental way; judging by the mixed reactions online of those trying to recreate the recipes, I am not even sure it tasted that good. But as I sit and enjoy my meatballs and dumplings in a soup, I do get a boost of hearty comfort and a strong sense of connection and continuity.

Recipe: Lamb Meatball and Semolina Dumpling Soup With Collard Greens

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30-Day Diabetes-Friendly Mediterranean Diet Dinner Plan - EatingWell

Inspired by the viral TikTok trend, this tasty bowl makes for a satisfying lunch or dinner. With a handful of healthy ingredients, like instant brown rice, heart-healthy salmon and lots of crunchy veggies, you'll have a filling and flavorful meal in just 25 minutes. Looking to cut down on carbs? Try swapping in riced cauliflower in place of the brown rice.

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What to Cook This Week - The New York Times

Peruvian roast chicken, tofu-ginger stir-fry and more recipes.

Melissa Clark’s Peruvian chicken.Romulo Yanes for The New York Times. Food Stylist: Vivian Lui. Times

Good morning. When my children were very small, there wasn’t a lot of time to cook proper meals. Each evening my wife and I found ourselves sliding down a chute that led from dinner for the kids to bath to books to bedtime, and emerging at the bottom ready only for takeout food and some shut-eye before, invariably, one child or both awakened in a cry.

We ate a lot of takeout Peruvian roast chicken. It was our staple meal: salty-skinned and moist, with an addictive spicy cilantro sauce. That phase of our lives didn’t last that long in the grand scheme of things, but I still seek comfort in those flavors, and remember those days with warmth.

And now I can cook the chicken myself with Melissa Clark’s ace recipe (above). I usually double the amount of sauce so I can use it to anoint chicken sandwiches during the week. Would you consider joining me in doing so today?

As for the rest of the week …

Monday

Hetty McKinnon has a new recipe for a tofu-ginger stir-fry that’s an excellent fast-and-flavorful meal for the start of the week. The slivered ginger sweetens in the pan, while the tofu achieves the miracle of being both bouncy and crisp.

Tuesday

There’s something deliciously heretical about Kay Chun’s smoky tomato carbonara, which brings a bright tang to what is usually a velvety rich dish. “I don’t care what you call it,” one subscriber noted on the recipe, “this tastes great.”

Wednesday

Ali Slagle’s sheet-pan roasted chicken with greens is a reminder of the ease and joy of one-pan cooking, with dark, leafy greens beneath the chicken absorbing its fat and juices so that they emerge almost braised.

Thursday

Here’s a 30-minute salmon and couscous salad with cucumber-feta dressing from Yasmin Fahr, inspired by both green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. (Eat the leftovers cold for lunch, enlivened by a squeeze of lime juice and more fresh herbs.)

Friday

And then to round out the week, join me for some kitchen freestyling with a no-recipe recipe approach to a kale salad with cranberries, pecans and blue cheese. When I made it the other night, I swapped in dried cherries, roasted almonds and dabs of triple crème Brie for the headliner mix-ins, and then topped the salad with a variation on Melissa Clark’s recipe for chicken schnitzel. (I used chicken thighs in place of her cutlets.) This was an outrageously good meal.

Many thousands more recipes to cook this week are waiting for you on New York Times Cooking, along with additional inspiration on TikTok, Instagram and YouTube. Go forth and discover them!

You do need a subscription to read the recipes, however. Subscriptions are what make this whole enterprise possible. If you haven’t already, please consider subscribing today. Thanks so much.

And write for help if you run into trouble along the way. We’re at cookingcare@nytimes.com, and someone will get back to you. You can also write to me, if you’d like to say hello or bark: foodeditor@nytimes.com. Even if I can’t respond, I read every letter I get.

Now, it’s nothing to do with mulberries or goat, but the novelist Russell Banks died last Sunday at 82. That’s reason enough for you to read — or reread — his 1985 novel, “Continental Drift.”

My old colleague Alastair Macaulay is in The New York Review of Books this week with an accounting of a huge new biography of the dancer Bronislava Nijinska. If there’s no way I’ll read the book, I’m very happy I read the review.

David Zipper is in The Atlantic with a smart and counterintuitive take on American carmakers going all in on electricity, “Electric Vehicles Are Bringing Out the Worst in Us.”

Finally, we need only five minutes to make you love Sun Ra. Read and listen to that, cook something delicious and have a very good week!

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Chinese New Year recipes: Osmanthus jelly bunnies and sha cha jiang fried rice - The Straits Times

SINGAPORE – Leap into the Year of the Rabbit and surprise your guests by pulling two bunny-themed dishes out of your home chef’s hat.

Jazz up fried rice with premium ingredients such as dried scallops and sakura ebi (shrimp), and add a fun touch by shaping the rice into bunny balls.

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Birthday girl Fatima Sana Shaikh loves baking Red Velvet Cupcakes; here's proof - Recipes

​Ingredients required

1 cup refined flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1 1/2 tbsp cocoa powder, 1/2 cup melted butter, 1/2 cup condensed milk, 1/2 tsp vanilla essence, 1/4 cup curd, 3/4 tsp red colour, 1/4 cup unsalted butter, 3/4 cup cream cheese, and 3/4 cup powdered sugar.

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