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Cabbage may be a humble ingredient, but that doesn’t make it any less interesting. There are so many varieties with different shapes, textures, and colors that it’s time to make cabbage the main attraction. In this vegan dish, sweet, tender Napa cabbage simmers in a coconut-peanut sauce. One bite and you’ll wonder why you don’t cook cabbage more often.

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From Apartment Therapy → Style Boosts: Ideas for Upgrading a Simple Kitchen Sink Window

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Fermented foods are bubbling up in popularity, thanks to an increasing awareness of gut health. Research suggests the balance of bacteria in our gastrointestinal systems plays a vital role in more than just digestion. In other words, there may be a connection between our gut and our bad mood or that nagging cold — and fermented foods like kimchi and kvass may put us on the right track to a healthier GI.

But the main reason to eat fermented foods isn’t your microbiome — it’s flavor. In fact, fermentation is probably the reason many of our favorite foods are, well, favorites.

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If the refrigerator is a cook’s subconscious, then the pantry is the conscious ego — the place where we can see ourselves in a colorful, curated spice collection or an organized row of rice and pasta jars. Pantry cleaning offers us not only the reward of a clearer view (and better appreciation) of our grains and dry goods, but also of ourselves.

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Whether you’re making ceviche or poke, you can keep the heat off, because neither of these two refreshing seafood-driven plates need any time on the stove. With raw pieces of fish cut into chunks and combined with a marinade and toppings, these two foods might seem (and even look) pretty similar, but do you know what sets them apart?

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