• Here, a step-by-step guide to get you through your Fourth of July plans without comin’ out on the other side with a major headache. Of course, the only tried-and-true way to really prevent a hangover is to not drink too much, but if celebration’s calling, at least try these tricks before, during, and — if all else fails — after you drink in order to prevent wasting a day nursing your head. [Cosmopolitan]
I could barely believe it this morning when I rolled over, grabbed my iPhone, and saw July 28th staring me in the face. Serious question, guys: Is it just me or does it feel like this summer is going by way too fast? Ugh. With that being said, I’m determined not to let the summer’s-almost-over blues get me down quite yet. You see, I foresee August being a pretty great month for a number of reasons. One: the Olympics, duh. Two: It’s my birthday month. And three: It’s the tail-end of berry season!
For most berries, the season goes through the beginning of August (praise the fruit gods). But the only downside to stocking up on berries from your local farmers’ market is that they can go bad fast and if you’re not really a fan of freezing your fruit, then you’ll probably be trying to use ‘em up while they’re fresh.
That’s where these recipes come in: We did some digging and rounded up a bunch of creative, healthy recipes you can whip up to work berries into any meal of the day. And yes, that does include dinner (I’m salivating just thinking about the blackberry basil pizza). Our point: Berries aren’t just for breakfast! Consider this your guide to squeezing the most out of the last bit of berry season. And good news: Many of these recipes do just fine with frozen berries if you want to keep berry season going (in your world, at least) all year long. Read more »
Last summer, we reminded you guys that you don’t have to be a little kid to enjoy a poolside popsicle, remember? Well, this year, we’re taking grown-up popsicles to a whole new level. Yes, that’s right: I’m talking boozy popsicles. Try to contain your excitement, guys.
I’ve seen cocktail-popsicle recipes floating around Facebook and other forms of social media pretty much all summer long. And ever since these boozy pops have blown up on the Internet, I’ve been dying to try them out myself. And I figure, given this hot, sticky (horrible) weather Mother Nature has thrown at us this July, I thought, what better time to try ’em out than now?
And if you’re wondering how a boozy popsicle is in any way healthy, hear us out: You’re going to be reaching for a frozen treat at some point this weekend, right? And you’re also probably going to be reaching for a cocktail or two, right? So, why not kill two birds with one stone — and cut some calories in the process — by combining them? Also, a good chunk of these recipes are simply frozen fruit combined with booze, landing on the healthier end of the cocktail spectrum. Now, below, 10 boozy popsicle recipes help keep you cool during this never-ending heat wave. You are welcome.
Know what that is right there? That’s what victory looks like.
A double victory, actually, as Michael Solomonov’s book Zahav: A World Of Israeli Cooking took home both Best International Cookbook and Book Of The Year at this year’s James Beard Awards
The awards were given out last night and, obviously, Cook and Solomonov were there to accept those medals in person. Unfortunately, they were the only local names to show up during the Broadcast and Journalism awards last night, but that’s cool. It’s not like Philly hasn’t brought back their share of gold over the years.
In the meantime, we reached out to Solomonov’s team and got some of Michael Persico‘s beautiful shots from the book, plus two recipes: one for beets with tehina, and another for shakshouka.
Check ’em all out after the jump.
The concept of gluten-free diets has been a hot topic for years now, but I’ve never never needed to pay attention to it until recently. See, I’m a firm believer in the fact that going gluten-free is only something one needs to do out of medical necessity. It isn’t a weight-loss diet, so I’ve never seen the need to wade into the gluten-free waters. Besides, I’ve eaten pretty much the same way for at least the past 10 years.
But when my husband started eating gluten-free about a month ago in an attempt to alleviate the symptoms of an autoimmune disease, the cook in the family — i.e. me — had to change her wheat-loving ways — and quickly. Read more »
Look, you don’t have you spend your entire day on Sunday in prep-mode for the week ahead. But if you carve out some time to tackle one or two (or, hey, all) of the things on this list, you’ll set yourself up for the best, easiest, most no-brainer week ever—guaranteed.
I must preface this post with an admission: I am pretty much the furthest thing from a “serious” home cook you’ll ever encounter. I don’t spend my weekends working my way through a Julia Child cookbook. I don’t obsessively pin recipe ideas on a Pinterest board. I don’t make piles of baked goods for the office just because I happened to be playing round with a snickerdoodle recipe the night before. Heck, I don’t even measure when I cook.
So yes, I’m a pretty lazy home cook. I have my stable of a dozen or so go-to recipes that I simply make over and over and over again. These recipes contain just a few simple ingredients I almost always have on hand, and they come together in 20 minutes or less. Sure, they’re delicious, but they are anything but complicated or creative.
I say all of this by way of background for today’s post, because I want you to understand that if a lazy home cook like me can muster the energy/creativity to make the items below at home, rather than buy them at the store, you can, too. Based on my culinary track record alone, you can trust the fact that these recipes are so embarrassingly simple, you’ll wonder why you ever store-bought them in the first place.
So here goes: My list of eight no-brainer, easy-to-make-at-home foods you’d be crazy to buy at the store ever again.
I recently discovered that I can order Buddakan to my doorstep with GrubHub’s assistance and, let me just say, it is a problem. And I’m not the only one cursed with an out-of-control delivery addiction: The other day, I was reading this piece on The Cut, where women dished on the stupidest things they waste money on. Spoiler alert: They pretty much all named the delivery service Seamless as their money suck of choice. Now, raise your hand if you’re in the same boat. Yeah, I thought so.
Not to fear, though, friends: We’ve got just the recipes to quell your delivery addiction—and they’re healthier than delivery, too! Here, a week’s worth of recipes for takeout favorites like fried rice, pizza, Indian and more. Next time your stomach starts to growl, just reach for this list instead of the phone.
Trying to convince someone who has never tasted tofu that the off-white, weird-smelling,watery substance is, one, edible and, two, actually really delicious (really!) is like trying to convince a five-year-old that Brussels sprouts are the bomb: difficult, to say the least. Which is why, when you do try your hand at convincing them, you’d better make sure your tofu is darn delicious. And for that, you will need a great tofu marinade recipe. Lucky for you, we’ve found a whole bunch of ‘em.
Now, the great thing about tofu is that it is truly one of the most versatile foods out there. Thanks to its naturally bland flavor, it’s the perfect canvas for just about any marinade in existence, soaking up every flavor from Sriracha to citrus to sesame. But how much flavor it soaks up, as with any other marinated dish, lies in the marinating time. A quick 30-minute marinade will give your tofu some life, but if you really want the flavor to soak in (which you probably do), you should marinate it for a few hours, or even overnight.
But enough talk about tofu, let’s get to the recipes. Below you will find nearly every type of tofu marinade recipe under the sun, from spicy Sriracha to citrus ginger to peanut. So whether you’re short on ingredients or have a pantry that rivals a personal chef’s, we’ve got you covered. And I’m telling you, these recipes will make even the biggest tofu haters give it a second chance. And if you are already a lover of all things tofu, these recipes will only make you love it more. Happy cooking!