gluten-free

Who says raw vegetables can't pack plenty of flavor? This vegetable sushi roll, made with creamy avocado and crunchy cucumber and carrots, has two secret ingredients: gomasio and umeboshi paste. Gomasio literally means "sesame salt" in Japanese. This condiment is sprinkled onto Asian cuisine like salt and is made from crushed, toasted sesame seeds and salt. Unlike salt, which only adds one dimension of flavor to a dish, gomasio gives food a nutty, roasted quality. Just be sure to keep your bottle in the fridge, because sesame seeds go rancid quickly, and nothing is worse than ruining a dish with rancid seasoning!

Also contributing to the saltiness of the sushi is umeboshi paste, or pureed, pickled Japanese plums. What does this bright purple paste taste like, you might be wondering? Umeboshi paste is at once extremely salty and full of savory umami flavor (the Western equivalent, in terms of texture and flavor, would be concentrated bouillon paste). Even just 1/4 of a teaspoon of umeboshi paste smeared on a sushi roll will give the sushi sufficient seasoning, so much so that you probably won't be tempted to dip the roll in a dish of soy sauce.

To see how this simple vegetable sushi roll is constructed, keep reading for the recipe.

For a one-two punch of omega-3s in your breakfast, try baking eggs in an avocado. Beyond the heart-healthy fatty acids and high protein count, this low-sugar and fiber-filled breakfast will kick off your day on a healthy high note.

If you're always rushing in the morning, you'll be glad to learn this recipe requires just a few ingredients and nearly no prep time. Ready to get cooking? Keep reading for this tasty Paleo-friendly breakfast.

Until recently, I thought of mochi, a Japanese glutinous rice cake, as an ingredient best suited to dessert. Whether served atop tart frozen yogurt or wrapped around green tea ice cream, this irresistibly chewy, slightly sweet ingredient seemed squarely in the realm of sweets. That is, until I started noticing slabs of the brown-rice version nestled up next to tofu, miso, and other Asian delights in my supermarket. Curious as to what to do with this mysterious ingredient, I snapped up a package and flipped through our office's collection of cookbooks until I found an enticing contender.

Firm and unyielding to pressure, the mochi remained mysterious until sliced into cubes (tip: use a sturdy, sharp chef's knife) and heated through. After a turn in the oven, the cubes puffed up as if by magic, their tender, chewy innards exposed between layers of crackly crust. Sliced open and stuffed with savory sesame-glazed vegetables, these puffy bites made for a satisfying dinner that I'll be turning to when looking for a fast and easy meal.

Experience mochi's magic for yourself.

We've got a partnership with the recipe, equipment, and product testing gurus at America's Test Kitchen. They'll be sharing some of their time-tested recipes and technical expertise with us weekly. Today, they're looking to South America for inspiration on smoky, crisp-crusted meat.

In Argentina, large 2-pound steaks are grilled low and slow over hardwood logs, not charcoal (and never over gas), which imbues them with a smokiness that is subtler and more complex that the typical “barbecue” flavor one comes to expect of grilled meat here in the States. With the piquant parsley, garlic, and olive oil sauce known as chimichurri served alongside, it’s a world favorite. We wanted to duplicate the Argentinean method with American supermarket steaks and a kettle grill.

For our choice of steak, we selected well-marbled New York strip steak for its big beefy flavor and meaty chew. To mimic a wood fire, we added unsoaked wood chunks to the perimeter of our grill fire. Setting the lid down on the grill for the first few minutes of cooking helped to quickly trap smoke flavor. To get a deep brown char on the meat without overcooking it, we used two strategies. First, we rubbed the meat with a mixture of salt and cornstarch. Salt seasons the meat and draws out moisture, as does cornstarch. Then we moved the steaks into the freezer for 30 minutes. The inside of a freezer is so dry that it often robs unprotected food of its moisture. In this instance, this was a good thing. Par-frozen steaks browned within moments of hitting the grill. Even better, these partially frozen steaks could stand about five more minutes of fire, adding up to more char and more flavor. To finish, garlicky chimichurri sauce cut through the rich, unctuous qualities of our great grilled steak.

Here's how we produced our own brand of smoky charred churrasco—even without the aid of a wood-burning Argentine grill.

Use the Right Rub

Rubbing the steaks with cornstarch and salt seasons the meat and expedites crust formation by drying the meat’s exterior; cornstarch also enhances browning.

Get two more simple tips — plus a standout Argentine steak and chimichurri recipe — when you keep reading.

Cutting back on gluten and grains? This veggie-powered pizza needs to make its way to your kitchen. Freshly grated cauliflower serves as the base for the creative and delicious crust that you can fold up just like traditional pizza! The recipe only called for grape tomatoes and fresh basil, but feel free to toss a ton more veggies on this pizza pie to bulk it up a bit. At less than 300 calories for half the pie, this is a pizza recipe you can enjoy sans guilt. Keep reading for this clever recipe.

Now's the time to replace your sugar-laden latte with this energizing green juice from Neka Pasquale, founder of Urban Remedy. Low in sugar and rich in nutrients, Neka's recipe also delivers a boost of energy when you need it the most. "A low-glycemic juice is your best option to maintain energy," says Neka. "Added sugars can cause a spike in energy levels, and therefore, an energy crash later on. These ingredients will sustain you throughout the day." Here's why:

• Cucumber: It contains phytonutrients that provide valuable antioxidant, anti-inflammatory, and anticancer benefits; it also contains B vitamins, which help support energy levels, says Neka.
• Spinach: This dark, leafy green is a nutritional powerhouse! Spinach is high in iron, and a lack of iron equals a lack of energy. Neka's advce? Add a few extra handfuls.
• Celery: According to Neka, the juice from celery rapidly alkalinizes the body and is rich in vitamins and minerals. It is also very high in water, helping flush out toxins.
• Parsley: Rich in energy-producing chlorophyll, parsley helps to build red blood cells, which equates to higher energy levels, Neka says. Added bonus: parsley also freshens breath and increases oxygenation of cells, which supports detoxification.

Die-hard juicers, get excited; the juice has a grassy, vegetal flavor that instantly helps you feel healthier and awake. Now, get ready to get energized — see the juice recipe after the break!

On first glance, this classic Korean dish, dobu jorim (braised tofu), might seem out of reach if you live far from an Asian supermarket. Thankfully, that's not the case. Fast, easy, and composed of easy-to-source ingredients, it's a must-try option that may even convert the tofu-ambivalent.

This weeknight- and wallet-friendly dish has a simple yet powerful, tongue-tantalizing sauce. And while it's typically served as part of a large banchan spread, it's equally at home as a main course supported by a hearty vegetable side. So what are you waiting for? Try this tofu tonight.

Creamy, cold, and delicious, ice cream is also unfortunately a big calorie bomb. A small half-cup serving of basic vanilla will run you 250 calories and cost you 17 grams of fat and 85 milligrams of cholesterol. You can satisfy the need to spoon up something frozen and sweet by making this recipe for a dairy-free ice cream that only contains two ingredients. Don't worry — no ice cream maker is required, just your freezer and a good blender.

If you think this dish looks delicious, you should taste it! It's fruity like a sorbet but creamy like an ice cream without a drop of dairy. With zero saturated fat and cholesterol and no added sugar, each serving offers almost five grams of fiber. Keep reading for this simple and summery 150-calorie recipe.

If you've only tried rhubarb in sweet applications, it's time to consider the tart vegetables (yes, you read right!) as a welcome addition to dinnertime. It's just the ticket for brightening up chicken thighs, especially when paired with crisp cubes of cucumber, cilantro leaves, and lime for an unconventional yet utterly delightful salsa.

Bust out your knife skills, get chopping, and count down the mere minutes to an elegant and unexpected dinner perfect for busy weeknights.

Get the zesty recipe.