Wait—You Can Freeze Eggs? (And 19 Other Surprising Things You Can Freeze)

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Shutterstock

The freezer can be a scary place—it’s dark and cold, and Lord knows how long stuff has actually been in there. So understandably, many of us stick to keeping our fresh foods in the fridge.

But it turns out, the freezer can be just as great as—and maybe even better than—the fridge when it comes to storing your produce, especially if you’re headed on vacation. Storing stuff in the freezer extends the life of tons of veggies, bread and dairy products, so they’re still fresh when you get home a few weeks, or even months, later.

But despite the freezer’s perks, if you, like me, have no idea how to properly freeze your food, pay attention: Slate has created this super useful video for all of us cursed with freezer fear. The short video is loaded with tricks for freezing everything from eggs to herbs to avocados. Trust me, by the time you’re done watching you’ll be a food-freezing pro. Check out the video below.

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What to Eat This Week: Simple Six-Ingredient Dinners

lazy what to eat
Confession: At least once a week, I toast two slices of bread, top them with mashed avocado, lemon juice, a drizzle of olive oil, and about a jar’s worth of chili flakes and call it dinner. Why? Because I’m lazy. And I’m guessing you have your lazy days, too.

As someone who’s had her fair share of lazy days, I know: When just walking to the kitchen feels like work, a recipe that requires a bazillion and one ingredients is just not happening. So to help you make it through those lazy days without having to resort to cereal for dinner, we’ve brought you a week’s worth of recipes with a max of six ingredients (not including kitchen staples like salt, pepper, olive oil and balsamic)—a hearty avocado toast included. Happy cooking, friends!

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10 Healthy Homemade Salad Dressings You Can Whip Up in No Time

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Shutterstock

As I began writing out recipes for some of my favorite homemade salad dressings, I kept futzing with their names; I realized they all included phrases like “guilt-free” or “low-cal,” which is completely redundant because every single one of the recipes below is not only delicious, but totally healthy and light on calories. That’s a pretty good problem to have, right?

For the creamy dressings, you’ll need a blender or food processor; just put the ingredients in, turn it on, and let it go for 10 seconds or so until well combined. Store in a jar in the fridge.

For the vinaigrettes, a blender is useful to emulsify but it’s not required: All you really need for these is a mason jar. Place all ingredients inside and shake away. The mixture can be kept (lid on) in your fridge until you’re ready to use it. It might need a refresher shake but you should be good to go.

The Basic Italian Vinaigrette is the one I use several times per week, as it’s simple and comes together in a flash, but with the variety below you’re sure to find your favorite.

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10 Healthy Make-Ahead Snacks That Can Survive a Long Plane, Train or Car Ride

snacks_photoAfter looking around a half-empty office this morning wondering where the heck everyone went, I’m reminded yet again that August is vacation month. If you’re lucky enough to be taking a trip of your own, color me jealous. But with all of the much-needed rest and relaxation you’re sure to be doing, healthy eating can go by the wayside. Between rest-stop packaged snacks and layover fast-food, even those with the best of intentions can struggle to find anything nutritious while on the go. The solution? Make your own healthy snacks and stash ‘em in your carryon. Here, 10 healthy options that are yummy, filling, and don’t need to be refrigerated.  Read more »

Meet the Local Guy Who Forages for Food for a Living

Photo by Cory J. Popp

Photo by Cory J. Popp

Imagine taking a walk through the woods and leaving with a bounty of edible fruits and veggies. Sounds like a dream, right? Well, for one Philly man, this is an everyday reality. David Siller is a local professional forager. Yep, a professional forager. Every day, Siller heads just outside the city to pick wild produce and flowers, which he sells to local restaurants, like Fork and Monk’s Cafe.  Read more »

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