So, you’ve got a few chicken breasts in the freezer or a steak ready to throw in a screaming-hot cast iron skillet. That’s the easy part. Deciding what to serve alongside your main can feel tricky, but I’m here to show you that it doesn’t have to be that way. Here are 12 veggie-heavy sides that are just as easy to pull off as they are delicious and satisfying.
I used to think the greatest thing about my slow cooker was the way it tackled dinner on super-busy weeknights, but then I learned that it does something even better: breakfast. With the same amount of ease and low effort, the slow cooker works through the night to deliver a warm breakfast when you wake up! Better yet, there’s likely to be enough to last for the whole week ahead.
Whether you reach for toast and jam, crunchy granola, or tender egg casseroles, these 13 recipes will show you all the best ways to use your slow cooker for breakfast.
When your goal is to eat better — whether that means more whole grains, doing Whole30, or trying something else — it can be tricky to find snacks and staples that fit your diet and your budget. But ever since Thrive Market hit the online grocery scene in 2014, its goal has been to make healthy food more affordable.
In fact, its specific goal is to make organic, eco-friendly, and GMO-free food and household products as affordable as conventional. And Thrive seems to be succeeding: The company’s products are at least as cheap, and sometimes way cheaper, than Costco and Amazon.
Here are 10 things to know about this members-only, web-based health food store.
Recently I was walking my younger brother through the basics of making granola at home. Over the phone, he lamented that most recipes felt too fussy and ingredient-heavy for the simple, not-too-sweet, easy granola he craved.
Basic (but very good) granola requires just a handful of ingredients: oats, a sweetener, some oil, and maybe nuts or dried fruit. Once you master that basic formula, it’s even easier to mix up a granola made just the way you like it.
OK, let’s be honest: We’ve all probably stepped out of an Uber, fumbled with our front-door locks, and belatedly realized that we shouldn’t have had that last glass of wine. The next morning usually arrives with a headache, a dry mouth, and a solemn promise that you’re one and done at the next after-work happy hour.
If I could ask the Pioneer Woman one question, I would probably ask her where she got her hand-painted orange KitchenAid. And if I got a second question, I would definitely ask her about sliders. Sliders just seem like they’d be her thing.
Ree Drummond’s whole oeuvre is cowboys and classic Americana, so a very good burger has to be in her wheelhouse, and sliders are just regular burgers, but tinier and more adorable. Ree likes things that are cute almost as much as she likes puns, so it’s not surprising that she has several different slider recipes in her collection. What is surprising, however, is that her secret slider ingredient is heavy whipping cream.
In all of literature there are few food moments as iconic, or as horrifyingly embarrassing, as when 8-year-old Ramona Quimby cracks a hard-boiled egg on top of her head in the middle of lunch, only to discover her mother sent her with a raw egg by mistake. Ramona is left crushed, humiliated, and with a whole raw egg in her hair during the middle of school. Generations of children have been a little suspicious of hard-boiled eggs ever since.
It’s only the first day of summer and I’m already weeks deep into our unofficial dish of it, linguine alle vongole, preferably hastily prepared about 10 to 15 minutes before we dive in, eaten outside with a current favorite rosé, caprese salad and a massive bowl of kale caesar (from SKED). It’s infinitely summery. It’s pasta, but I don’t feel like I need a nap after I eat it. And hey, there’s even a t-shirt to go with it (hat tip).
You do not need one fancy thing to make it, save the freshest clams you can find. You can pick them up on the way home from the beach or sprinkler park or wherever you’re going to spend your summer day now that cooking will be the easiest part of it. I prefer manila clams, as they’re smaller and, I’m convinced, sweeter, but littleneck or cherrystone are fine as well. From there, a glug of oil, red pepper flakes, a lot of garlic, a cup of wine, a bag of dried pasta, a lump of butter, a squeeze of lemon, and a pile of chopped parsley, and boom, so easy let’s do it again every week.
Believe it or not, Etsy is now 13 years old. Which means, if it were a person, it could officially see PG-13 movies and yell things like, “UGH, you just don’t understand.” But because it’s an online marketplace for creators, a 13th birthday just means an excuse to have a sale.
The sale, which runs now through June 22, includes more than a million listings across the entire site. You can sort the items by type, whether or not they have free shipping, and even their country of origin. If you want a little more help, here are five things we’re currently loving from the sale.
People throw away billions of dollars worth of perfectly good food every year. Nobody wants to waste food, but it’s an easy thing to do when you’re standing in front of the refrigerator wondering, “How long has this been here? Is this still good?” And the labels on food packages are not nearly as useful as one might think. In fact, some grocery stores say food labels in the U.S. could actually be contributing to household food waste, because they’re too confusing, and they’re leading people to throw away food that could still be eaten.