Food containing magnesium and potassium.
From the Magazine

Micronutrients: Magnesium

March 1, 2018 Kathleen Zelman

Magnesium is the fourth most abundant mineral in the body, with the majority found in the skeleton and the rest in muscle, soft tissue and blood.

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Roasted Radishes

March 1, 2018 Abbie Gellman

Roasting radishes tames their spiciness and brings out their natural earthy flavor. White wine vinegar and fresh parsley add zing and color.

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Hominy and Beans

March 1, 2018 Julie Andrews

A traditional African dish made of samp and beans, nuts or cowpeas is given an American spin using canned hominy and pinto beans and served as a side dish.

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Sautéed Mustard Greens

March 1, 2018 Marcy Gaston

Inspired by the Zimbabwean dish muriwo, this recipe tames the spiciness of mustard greens by sautéing with tomatoes and spices. In Zimbabwe, pumpkin leaves also are commonly served as the side dish muboora, but they are not commonly available in North America.

Four eggs in shell on white background
From the Magazine

Micronutrients: Choline

December 15, 2017 Kathleen Zelman

Often described as “vitamin-like” for its water soluble vitamin properties, choline is a unique micronutrient that is crucial for many biological functions.

Creamy potato salad in green bowl
From the Magazine

Creamy Potato Salad

December 15, 2017 Marisa Moore

This cool, creamy side dish is packed with potatoes, crunchy vegetables and a little bacon to honor the flavors of the traditional Ukrainian recipe olivye.