Researcher and writer Dan Buettner never set out to be a cookbook author. But his new title, “The Blue Zones Kitchen: One Pot Meals,” was an instant hit, shooting to the top of the New York Times’ bestseller list.
It’s just one of many Blue Zone projects underway. In the past two years Buettner also:
Developed a line of Blue Zones Kitchen plant-based frozen meals ($6-$8, widely available at local stores). “That’s been a really fun experiment, because it’s taken what I’ve learned about what the longest-living people ate and spent about a year to make four dishes maniacally delicious,” he said.
Launched the weekly “The Dan Buettner Podcast,” produced locally by Andrew Zimmern’s Intuitive Content, to share science-backed strategies for living longer. Guests have included Laura Dern and Jeffrey Katzenberg.
Started work on a book about health-adjusted life expectancy, targeting four Blue Zone areas where people live about a dozen more years than Americans.
Meantime, to get a flavor of Buettner’s research, try these three recipes.
Deluxe Blue Zones Minestrone
Serves 6 to 8.
This version of minestrone uses all the classic ingredients but adds more herbs, leafy greens and pasta. An optional rind of pecorino adds a great savory note if you eat dairy. Don’t feel that you have to follow this recipe to the letter — this is a great way to use up all sorts of things in the fridge. Just remember that grains (including pasta) are thirsty and you may want to add a bit more liquid to keep the soupy consistency. From “The Blue Zones Kitchen: One Pot Meals” by Dan Buettner (National Geographic, $35).
2 tbsp. extra-virgin olive oil
1 onion, diced
2 carrots, peeled and diced
3 celery ribs, diced
½ red bell pepper, seed and diced
½ fennel bulb, diced
5 cloves garlic, chopped
½ c. parsley, chopped
4 sprigs thyme, leaves stripped and chopped
2 sprigs oregano, leaves stripped and chopped
1 sprig rosemary, leaves stripped and chopped
1 bay leaf
½ tsp. red pepper flakes
¼ head green cabbage, cored and shredded
1 bunch kale, thick stalks removed and leaves chopped
2 red or yellow potatoes, diced
1 (14-oz.) can crushed or whole peeled tomatoes
1 ½ c. cooked chickpeas
1 ½ c. cooked white beans
1 ½ c. cooked red or kidney beans
6 c. vegetable stock or water
1 c. small durum wheat pasta, such as ditalini or macaroni
2 tsp. salt
1 rind pecorino, about 2 in. square, optional
Red pesto, optional
Directions
Heat the oil in a large soup pot over medium-high heat until it shimmers. Add the onion, carrots, celery, bell pepper, fennel and garlic; cook until the onion turns translucent, about 5 minutes. Add the herbs, pepper flakes, cabbage and kale; stir well and cook until the greens wilt, about 2 more minutes.
Add the potatoes, tomatoes, chickpeas, beans, stock, pasta, salt and pecorino rind, if using, and stir gently to combine. When the liquid begins to boil, lower the heat to medium-low and simmer until the carrots and potatoes are fork-tender, 15 to 20 minutes. Remove the bay leaf and pecorino rind.
Ladle soup into bowls. If you want to take it over the top, serve each with a dollop of pesto.
The popularity of Mexican flavors fueled the creation of this Tex-Mex Breakfast Skillet from “Blue Zones Kitchen: One Pot Meal” by Dan Buettner. (Oliver Barth/Provided by National Geographic)
Tex-Mex Breakfast Skillet
Serves 4 to 6.
Our research found that Americans love Mexican and Tex-Mex flavors, even for breakfast. This potato, bean and veggie skillet is great as a bowl, and it also works wonderfully as a burrito filling. From “The Blue Zones Kitchen: One Pot Meals” by Dan Buettner (National Geographic, 2025).
2 tbsp. avocado oil
1 ½ lb. Yukon Gold potatoes, cut into roughly 1-in. cubes
1 medium onion, diced
1 red bell pepper, seeded and diced
¾ c. corn kernels, about 1 ear of corn
2 tsp. taco seasoning, homemade (see below) or store-bought
2 tsp. salt
2 c. cooked black beans
¼ c. cilantro leaves, chopped, plus more for garnish
1 tbsp. lime juice
1 lime, cut into wedges, for garnish
Directions
Heat the oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until it starts to shimmer.
Add the potatoes and cook, stirring occasionally, until they’re nice and brown on all sides and beginning to get tender, about 10 minutes. Add the onion, pepper and corn, stir well, then add the taco seasoning and salt, stirring again so everything gets seasoned. Cook for another 10 minutes, stirring occasionally so nothing sticks to the pan or gets too brown.