Author: Healthy Diet Tips

The Good Food podcastThis week, Samuel Goldsmith is joined by husband-and-wife duo Sarit Packer and Itamar Srulovich, the founders of Honey & Co, to talk about food, hospitality, and the joy of feeding people.From their childhood food memories, one shaped by English cooking, the other by the rich flavours of Jerusalem and the wider Middle East, to building one of London’s most beloved restaurant groups, Sarit and Itamar share the story behind Honey & Co and their latest cookbook, Honey & Co: The Daily Dish.Want to see this content?This page contains content provided by Spotify. We ask for your permission…

Step 1Cook 12 oz. medium pasta (such as lumache or conchiglie) in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions; drain, reserving about 1 cup pasta cooking liquid.Step 2Meanwhile, heat ¼ cup extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-low. Add 1 white or yellow onion, finely chopped, 4 garlic cloves, finely chopped, a large pinch of kosher salt, and a large pinch of freshly ground pepper and cook, stirring often, until onion is softened and translucent, 8–10 minutes.Step 3Add 1 small…

The Mediterranean Diet is not an actual diet – no calorie counting here! It is a way of eating that most nutritionists and doctors recommend. Packed with healthy, fresh and tasty ingredients, it’s been linked with a longer lifespan and reduced risk of conditions such as high blood pressure, type 2 diabetes, heart disease and dementia.To eat the Mediterranean way, take your inspiration from the dishes of Greece, France, Italy and Spain. Think plenty of fish with plant-heavy dishes: this provides the quantities of vegetables and healthy fats that bring important health benefits. Olive oil, avocado, nuts and seeds are…

Summer’s long-awaited queen—the tomato (toe-mah-toe!)—needs very little to be enjoyed at the height of ripeness. I may be guilty of biting into a sun-warmed tomato straight over the sink, elbows up, as one might a juicy peach. Here, sweet tomatoes find a complementary foil in the form of a lightly spiced, cool yogurt dressing. Curry powder, garlic powder, onion powder, and a touch of sugar round out a lively sauce punctuated by bright lime, zesty chili, and the powerful umami in Kewpie mayonnaise. Using Greek yogurt to make this sauce gives it body, but plain regular yogurt also works. The…

This salad is all about turning a bowl full of fruit into a full meal thanks to torn shaggy croutons, a savory-sweet dressing with pickled chile brine, and tangles of rich salami. Pickled cherry peppers, like B+G brand, occupy the middle ground between fiery Calabrian chiles and the barest of heat from Peppadew peppers. They are wonderful at nudging fruit into savory territory, along with cured meat (although a sharp cheese would be a worthy substitute). Briny, ever so sweet, and pleasantly spicy, they won’t sear your taste buds like a pickled jalapeño can, but they’ll warm up everything around…

In this pared-back version of Vietnamese-style lemongrass chicken, a blender nuoc cham does double duty as both a flavorful marinade and a final dressing. The blender makes quick work of fibrous, woody lemongrass, decimating it to a fine purée and justifying the use of heavy machinery in an otherwise simple recipe. Serve this atop rice noodles or steamed rice. Or for a lovely lunch, split a warmed hoagie roll in half and spread with butter or mayonnaise mixed with a spoonful of oyster sauce. Build the sandwich with cold or room-temperature grilled chicken, ribbons of carrot and cucumber, more cilantro,…

If you’re going to cook a perfect peach, give it the Foster treatment. Where the retro New Orleans dessert’s boozy, warm-spiced brown sugar sauce and caramelized banana feels a bit seasonless, using stone fruit as the star plants this version firmly in summertime. Coming together in about 10 minutes in just one pan—take that, long-baked pie and crumble!—it’s ideal for warm summer nights. It actually comes together so quickly it’s very important to have all the ingredients measured and ready to go as soon as you turn on the heat.Flambéed dark rum provides another layer of earthy-sweet flavor to the…

Step 1Place 2 lb. medium zucchini (about 5), halved, cut crosswise into 2″-thick pieces, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a large resealable plastic bag. Close, then gently smash zucchini with a rolling pin so some pieces are broken up smaller. (Don’t go too crazy; you want some of the larger pieces to stay intact.) Transfer zucchini to a colander set inside a large bowl and let sit at least 30 minutes and up to 1 hour to drain.Step 2Meanwhile, whisk one 1″ piece ginger, peeled, finely grated, 1 garlic clove, finely grated, ¼…

This simply grilled steak features a peanutty dressing amped up with fish sauce, lime juice, spicy peppers, and garlic. It pulls double duty, splitting up and acting as both a marinade and finishing sauce. Pounding the flank steak, then stabbing it multiple times with the tines of a fork before dousing it in the marinade ensures the often tough cut of steak turns out tender. Adding ½ cup sugar to the marinade might sound overly generous, but the surplus helps the steak develop a dark char as it grills, punctuating it with a deep smoky-savory flavor. After a quick sizzle…

TofuStep 1Mix 2 Tbsp. extra-virgin olive oil, 2 Tbsp. soy sauce, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. ground cumin, 2 tsp. sugar, and 2 tsp. paprika in a 13×9″ baking dish to combine; season generously with freshly ground pepper. Cut each of two 14-oz. blocks firm tofu, drained, into 4–6 planks; transfer to dish and turn to coat each side evenly in marinade. Arrange tofu in a single layer; cover with plastic wrap and let sit at least 30 minutes and up to 12 hours (chill if marinating longer than 30 minutes; no need…