Need something quick and delicious (if not necessarily nutritious?) We’ve got just the thing for all your snacking needs.
They say a colorful plate is a healthy plate. Get your colorful plate on with this springy salad. Plus how to go grocery shopping without a list.
Both rule-following and improvisation have their place in this post. First course: a wheat berry salad by the book. Followed by: my own take on the recipe.
This week I almost burned my apartment down. Let’s talk about how to prevent that and safer ways to fry delicious foodstuffs.
This recipe is brought to you by very sweet potatoes and a bunch of shots of homemade liquor.
This week, we’re making the ugliest but tastiest lunch yet and talking about apps that help you shop and cook.
This week we’re making couscous, a food I’ve never had before because I can be a little stubborn about food.
Don’t worry, there’s not a drop of mushroom ganache to be found in here. These babies are only cupcakes in the sense that you’re going to cook them in cupcake pans.
Everybody likes taco bars and choosing toppings in their pizza. Why not do the same thing with tabbouleh?
A salad for your salad days of youth and/or age (because what in the world does “salad days” even mean, Shakespeare?)
Seeing as I live in the birthplace of the empanada, I think it’s high time we made some for lunch.
Can you really ever go wrong with a food named after cheese?
This week, I’m travelling and we’re talking about TSA-safe food to stave off the hanger that comes with flying.
We’re tackling the essential kitchen skill of pesto-making for this savory/sweet mix.
In honor of National Sweet Potato Month – which, okay fine, I only just discovered exists – we’re making falafel out of this superfood.
I’ve heard that being a grown up who takes their lunch to work is a thing people do. Let’s learn how to become one of those magical people together.