There’s no rule that says eating with an eye towards nutrition can’t also mean delicious meals. These recipes — which call for whole grains like quinoa and spelt, vitamin-rich ingredients like salmon and kale, and techniques like steaming and grilling — are among our favorites. They’re not just good for you, they’re flavorful and soulful, too.
JAPAN For thousands of years, Japanese cooks have used the fermented soybean paste called miso to preserve fish. Now that modern refrigeration is available, they turn to miso not for its preservative qualities but for the sweet and salty flavor it lends.
You can use a bamboo steamer instead of a wok or skillet to steam the fish for this simple Taiwanese favorite. For a Chinese New Year tradition, save some of the fish for the next day to represent an abundant year.