Shalane Flanagan is an Olympic medalist and all-star marathon runner. In fact, she’s one of three women competing in the marathon at the Rio Olympics this coming August. But just because she’s an athlete doesn’t mean she doesn’t love to eat. In fact, she even has a cookbook coming out this fall for athletes.
Here’s what Shalane has to say about her favorite pint of ice cream. If this runner can have a scoop, so can you.
With Memorial Day behind us, the season of the picnic has arrived. From now through Labor Day, most of us will at some point decide to pack up a meal in a hamper or a cooler, head out to a park or a beach or a forest, lay out a blanket, and enjoy our meal en plein air. What is it about picnics that makes perfectly mono-lingual people speak French? And why is it that picnics are so enduringly appealing?
Pasta salads get a bad rap but I find that the more I think of them as room temperature summer dishes and the less as mayo-slicked bowls of suspicion and dread, the more inviting they become, not only for cookouts and picnics, but (ahem) a gorgeous Tuesday night.
Two things help a lot, first, I like starting with a salad dressing we’ve loved and building it from there. We talked about this walnut pesto [pesto di noci] for the first time way back in 2009; it’s from Jody Williams and it’s a longtime staple on crostini at the shoebox wine bar Gottino in the West Village. Don’t be put off by its unassuming appearance — this combination of toasted walnuts, olive oil, thyme, parmesan and a dab of minced sundried tomatoes is a triumph of flavor, I’m not surprised Frank Bruni once called it one of the best crostini in town and likened it to “crunchy peanut butter for grown-ups.” [But oh, I think it’s even better.]
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If you’ve been a lifelong omnivore, going vegan is no easy feat. But if you find yourself deciding that a vegan way of eating is for you, you’re going to need recipes. These 17 vegan recipes are so surprising and delicious that going vegan might just be easier than you think.
Maxwell Ryan founded Apartment Therapy Media 12 years ago, when blogs and websites and this whole “internet thing” were relatively nascent. He was originally a teacher at a Waldorf school in New York, where he found that design and the home space had a great impact on his students. He took this passion and created a space online that would help people live better lives. In other words, none of this would be possible without him.
Here’s what Maxwell has to say about his favorite pint of ice cream and where you can find it.
Islam is the world’s fastest-growing religion, but for many non-Muslims, the month-long observance of Ramadan may still seem a little mysterious. This is particularly true in the United States, where, according to data from the Pew Research Center, fewer than 1 percent of Americans practice the Muslim faith. But Ramadan presents an opportunity for the curious to gain a deeper understanding.
Summer produce is in full swing, and we couldn’t be happier. Even if we don’t want to spend a ton of time over a hot stove when it’s warm out, we still want to make the most of the season’s bounty. Plus, we’re always happy to fire up the grill when it’s nice outside. These 22 recipes are like a master class in tomatoes, sweet corn, berries, stone fruits, and more. Time to get cooking.
People show fierce devotion to their favorite childhood snack cakes and treats. Mine was the individual fruit hand pies that probably contained very little real fruit, all encased in a thick crust glazed with sugar. Executive Editor Faith’s was oatmeal cream pies, so in celebration of her new journey into motherhood, this homemade version of the Little Debbie classic is dedicated to her!
Cooking a whole chicken in the slow cooker almost feels too good to be true. It produces a chicken so moist and tender that the meat practically falls off the bone. It requires just one ingredient and no more than two minutes of prep (although really more like 30 seconds). It’s so simple that it feels like there should be a catch.
No, there’s no catch — it’s really that good — but there is one very important thing you need to do before putting the bird into the slow cooker.
My kitchen is never without garlic. Practically every dish we make has a clove or two chopped up and thrown in. In fact, my fiancé and I are such garlic lovers that we almost always have a backup head tucked away in the pantry in case we run out. That means it’s crucial we store it right so it will be in peak condition when it’s time to use it.
