Keep it vegan until six, then eat whatever you want. No calorie counting and no banned foods; lose weight and get healthy, with a side-bonus of supporting a more sustainable food system. Sounds pretty good, right? Mark Bittman has been building toward this diet for years, and has now released his manifesto, VB6. I read the book. I tried the diet. Here’s what happened.
4.55 / 5 Stars | 259 Reviews
by Linda Carroll
“These have been voted the number 1 cookie that I bake (and I bake a lot!) and are loved by all who eat them. They are chewy mapley good!”
4.43 / 5 Stars | 288 Reviews
by CRISTINA GOMEZ
“These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat.”
Guys, I am in the weeds this month. After a summer of lazy, a summer of two vacations and a husband (eh, unpaid assistant) always around, making life fun and easy, a mess of busy (new job, work travel for him, book touring for me, a spate of solo parenting of each of us, new preschool, new babysitter, and very important birthday party allatonce) has descended on our recently idyllic lifestyle and, no, I am not handling it with the effortless grace you’ve come to expect from me. Quit laughing. Stop it. I could be effortless or graceful! I mean, there was that one time… Okay, fine. I’m handling it as predicted: with equal measures of bourbon and complaining on the internet. I never claimed to be a model human.
Once in a while, though, once in a sweet savior of a blue moon, I plan ahead and this time, it’s saving this page from flatlining, at least until I get my head back in the game. This dish is, in fact, one of my favorite new dinner recipes this year; we loved it so much that I found it agonizing to wait so long to tell you about it. But it didn’t feel like the right season to post it when I made it (late this past spring). I wanted to save it for what I considered a more chaotic and comfort-demanding time of year, like September (even if the 92 degree weather today mocks my best laid plans).
… Read the rest of baked pasta with broccoli rabe and sausage on smittenkitchen.com
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permalink to baked pasta with broccoli rabe and sausage | 80 comments to date | see more: Broccoli Rabe, Fall, Meat, Pasta, Photo
Mollie Katzen is on a personal mission to get as many people cooking at home as possible. “Chefs and restaurateurs are going to be mad at me if I succeed, but I really feel anyone can become a home cook.”
As she is the author of 12 cookbooks, with over six million books in print, we believe that Mollie has a thing or two to say on what it takes to be a great and happy home cook.
4.38 / 5 Stars | 289 Reviews
by Jenny English
“This is the recipe that my friends and family still beg me to make when the grill is brought out. It’s so easy and versatile, and can be tried on several different meats. I like it with scalloped potatoes, baked potatoes or rice pilaf. Try it with cilantro or oregano instead of parsley. Save leftovers for salad the next day.”
4.39 / 5 Stars | 277 Reviews
by RIKKLEA
“A great Jamaican style dish. A spicy blend of herbs, vinegar, and a habanero pepper make this chicken dish unforgettable. Serve with rice, yum!”
4.25 / 5 Stars | 341 Reviews
by Bobbi Jo
“These garlic-and-cayenne-stoked chicken breast morsels are baked instead of fried for a low fat version of Buffalo Wings.”
4.24 / 5 Stars | 412 Reviews
by Shelby Mendiguren
” There is no oil or butter in these muffins, but they are still rich and moist -with eggs and all that banana, how could they not be? So gobble them up with a clear conscience!”
