“When I first started my account online, you could subliminally see a lot of fears still showing up in how I was eating,” Doiron said. Doing so repositions fresh food as fun and exciting, rather than as drudgery (or as something parents nagged us to eat). “Here, it’s used to sharpen up some creamy butter beans in a glossy, sweet-spicy gochujang sauce. Recipe adapted from “Justine Cooks: A Cookbook: Recipes (Mostly Plants) for Finding Your Way in the Kitchen” by Justine Doiron. Copyright © 2024 by Justine Doiron.

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