This traditional Japanese-style soup can be prepared in minutes. Always add miso at the end, and to preserve its enzymes, do not bring to a boil.
More Healthy Eating Articles
Makes 1 half-pint jar
Ginger and lemon give freshness to
these cooked pears, and honey brings
out their natural sweetness. For more
dessert-friendly fare, try substituting
one fresh mint leaf for the bay leaf.
Before you begin, wash and dry your
jar, lid, and seal.
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This healthy twist on everybody's favorite cookie contains whole grain oats and chocolate chips sweetened with barley malt. They're so good, even kids won't notice the absence of refined sugar. Read More
Becky Selengut
is an alumna
of Washington
State's hyperlocal
restaurant The
Herbfarm and founder of
seasonalcornucopia.com. For
this aromatic dish, she uses
sustainably farmed Muscovy or local wild duck, which is even
leaner than chicken. Read More
When Monica Pope opened her first restaurant in the early 1990s, her ambition was "to change the way Houston ate." Her award-winning local, organic Houston restaurant, T'afia, fulfills that ambition. For this signature beef dish, Pope recommends hormone- and antibiotic-free meat and allorganic produce. Read More
Donald Link, of New Orleans's Herbsaint and Cochon, was named best chef in the South by the James Beard Foundation this year. "I will never buy shrimp or crawfish from anywhere but Louisiana," he declares. "It's all right here in front of us, and it's the best." Read More
Seafood has always
been a staple of
the New England
diet, but in the past
century, once-abundant
stocks of Atlantic fish
have been depleted because
of industrial fishing methods
such as trawling. At his Portland,
Maine, restaurant, Five
Fifty-Five, Steve Corry, one of
Food & Wine's Best New Chefs
for 2007, serves as much
line-caught and sustainably
farmed local fish as possible.
Read More
A member of Chefs
Collaborative, a
network of professionals
committed
to using
local, sustainably
produced ingredients,
Scott Johnson of Canoe
Bay Relais and Chateaux in
Wisconsin focuses his menu
around the indigenous Wisconsin
bounty. If you're not
up for foraging your own
mushrooms, check out your
nearest farmers' market.
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For Alexandra
Guarnaschelli of
Butter restaurant
in New York City,
the advice of farmers
at her local market is
invaluable. After all, "Four of
them came to my wedding." Read More
This hearty riff on a breakfast
favorite offers plenty of cinnamon,
ginger, and nutmeg, plus
walnuts and dried cranberries
sprinkled into the batter.
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