Making a good bolognese sauce is a real labor of love. Sure, you could just add some ground beef to a tomato sauce and call it good (and heck, we often do!), but there’s a certain irresistible silkiness and a deep, meaty flavor that can really only come from all-day cooking. This is a dish that takes a humble package of ground beef and turns it into something worthy of the finest dinner party. Bolognese is that good.
Since giving up coffee last May, matcha has totally transformed my day. I no longer feel sluggish in the afternoon, and my energy levels in general have become more stable. The daily practice of whisking my matcha or adding it into an elixir of some sort has become a welcomed morning ritual.
As someone who is relatively new to drinking this magical green tea, I initially found it hard to discern between the various grades of matcha and what brands I should consider. I didn’t want to purchase a matcha that was better suited for baking than drinking, but I also didn’t have the palate (or wallet) for tea that was super expensive.
After some trial and error, I’ve found five brands I trust at varying prices. The least expensive of these tins costs $16 (for 40 grams) and the higher-end matcha costs $39 (for 30 grams). You can also buy every one of these tins online.
Your eyes do not deceive you. This is breakfast that you can eat one-handed while walking to the bus stop, and it’s got just as much going for it a bowl of yogurt with granola and fruit. In fact, it is a bowl of yogurt — just in frozen, easily-grabbable Popsicle form. Time to dig out those Popsicle molds!
It’s true that the sweet segments of a clementine are the main attraction, and the whole reason for buying crate after crate of these winter beauties. Don’t discount the peels, though — they come with big (and sometimes unexpected) potential, and deserve to be saved.
According to scientists, every 18 seconds, somewhere in the world, someone is leaning over to a semi-stranger and stage-whispering “You know, you can make yogurt in your Instant Pot.”
I don’t think the call of creamy, savory soup changes when you decide to change your diet. In my own personal experience, trying a Whole30 or eating a Paleo diet actually increases cravings for nourishing comfort foods like soup. This creamy coconut cauliflower soup hits all the high points of a warm, rich soup — smooth, a little nutty, perfectly spiced, all while being compliant with Whole30 and a Paleo diet.
A lot of the before-and-after photos we share here and on our sister site, Apartment Therapy, feature dramatic changes: new cabinets, new countertops, new appliances, new floor plans. But in this Fort Greene kitchen, the changes are much more subtle. They’re so subtle, in fact, that flipping back and forth between the before-and-after photos is a little bit like one of those puzzles where you try to spot the differences between the two pictures.
Can you spot the changes? On their own, the changes are all small. Together, though, they add up to a lovely new look for this apartment kitchen.
My favorite buttermilk pancakes are tall, fluffy, buttery show-offs. I make them on the weekend because my mom always made pancakes on the weekend and it feels as weekend-y as cake for breakfast should. But does Thursday morning deserve a pancake, just for being Thursday? I realized recently that a weekday pancake is different to me — fork-mixed, one-bowl, and fairly nutrient-packed, something I could make the kids before school and feel like I was sending them out armed with essentials — and also that my existing recipes left me short. Even these very beloved oatmeal pancakes require you to have or to make oatmeal before you begin, and then use two different flours and two different sugars. I love them… it’s just not happening on a weekday. [See also: complex thoughts or even a bare modicum of functioning before 9 am; alas, I live with two charges who disagree.]
I found what I was looking for in an old recipe from Gourmet that uses only whole wheat flour plus quick oats, but it somehow not dry or heavy or even overly wholesome-tasting. From there, despite that, the whittling began. I made them with thinned yogurt instead of buttermilk, which I figure more people keep around, and they were great, but then, on a whim, I decided to replace the yogurt in part, and then in full, with mashed bananas and was delighted with the results; the resulting pancakes no longer needed sugar or melted butter to work. I nixed the nutmeg, because: laziness. And, as promised, mixed the whole thing in one bowl with a fork. Sometimes with help, I mean, “help.”
The best way to ensure I eat wholesome, filling vegetarian meals every week is to stock up on the right ingredients at the grocery store. If my pantry and fridge are full of my favorite staples, I know I can whip up a flavorful meal — packed with protein, veggies, and whole grains — at a moment’s notice.
Curious to know what I stock up on? Here are the 10 vegetarian staples you’ll always find in my shopping cart.
Let’s be honest — thinking of vegan cheese substitutes leaves something to be desired. Maybe you’ve taken a peek at the vegan cheese options in the grocery stores or even dabbled in coaxing a couple hunks of almond cheese to melt atop slices of bread under the broiler. In my experience, that stuff does not melt and will leave your cheese dreams hopelessly shattered.
So when coming up with a creamy vegan queso recipe, I wanted to make sure it was as good as the real thing! No shattered dreams here. We’re dreaming big with veggies, cashews, and a ton of spices — and it’s paying off by the chip-ful.