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I’m not going to suffer recipes or food that’s bad to taste just because it’s good for me, and I’m not going to do exercises that are not things that I don’t want to do.” Alton Brown’s Kale & Quinoa Bowl with Salmon Serves 4 Prep to Serve Time: 1.5 hours What to Buy: 1 bunch lacinato or “dinosaur” kale, stems removed and cut into ribbons (about 4 ounces, stemmed) 1 bunch flat leaf parsley, stems removed and roughly chopped (1.5 ounces) 2 shallots, thinly sliced 5 tablespoons extra-virgin olive oil, divided 1 lemon, zested and juiced (If you don’t get 2 tablespoons of juice, add enough water to get that amount.) 2 large garlic cloves, minced 1/2 cup plain, low-fat yogurt 4 ounces firm feta cheese, divided 1 cup (3.5 ounces) walnuts, toasted and lightly crushed 1 teaspoon kosher salt 2 cups cooked white quinoa 1/2 cup dried cherries Freshly ground black pepper Two 1-inch thick, skin-on salmon filets (around 5 ounces each) 1/2 teaspoon kosher salt 2 tablespoons light olive oil What to Do: Toss kale, parsley and shallots together in a large bowl with 2 tablespoons of the olive oil and set aside for 10 minutes
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“I always wanted to dress up the way the main actresses did during the wedding scenes,” she recalls of finding The One—a heavily embellished lehenga and veil, which her family would go on to embroider—in one of Manish Malhotra’s Indian boutiques
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