Julia Busuttil Nishimura is a cook, author and teacher. Her work celebrates simple ingredients, seasonal produce and the joys of coming together at the table. She's the author of two cookbooks, Ostro ...

A good way to eat less meat or stretch it out is to pair it with a nutrient-rich plant-based protein, like chickpeas. Here, ...

Udon is much thicker and usually straight or slightly flat, whereas ramen is thinner, wavy, and easily absorbs the broth. Ramen contains eggs in the dough, giving it a yellow color and a chewy texture ...

As a vegetarian, there are some things that are tricky to find good substitutes for. One of those, for me, is noodle soup or ramen. The broth in restaurants is often made with meat or bones, so I was ...

My friends and I drove to Durham from Chapel Hill a few weeks ago, solely focused on eating M Kokko’s Korean fried chicken. But one of our friends was vegetarian, and I wondered what she would eat. On ...

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Devoted foodies and restaurant newbies love The Feed. Sign-up now for our twice weekly newsletter. It’s a busy time to be a food lover in Boston. Here, an easily digestible roundup of the restaurant ...