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With so much being written these days about food waste, comparatively less is written about the wastefulness of food packaging. Yet food packaging waste accounts for at least as much as, if not more than, food waste.

From complex, tri-fold plastic egg cartons to snack-friendly boxes of individually wrapped apple slices, it’s not uncommon to find two or more layers of “protection” between us and the food we eat. And most of that shrink wrap, plastic, cardboard, and styrofoam can’t (or won’t) be recycled.

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Tiny sweet red beets and vibrant orange young carrots — each with a shock of fresh greens — are among spring’s most colorful arrivals. This salad makes the best of both, combining marinated beets, quick-roasted carrots, and tangy beet greens. A creamy ranch-style dressing made with Greek yogurt, green onions, and herbs brings it all together for a salad that’s both fresh and hearty.

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I’m probably like most people and only cook corned beef once a year, on St. Patrick’s Day, but I’ve always wondered why I don’t make it more often. Since I use a slow cooker, this comforting dinner is mostly hands-off and pretty easy. What I really enjoy most is turning the leftovers into corned beef hash the next day for breakfast. Two meals for the effort of one? You can’t beat that!

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If it’s not already, fermented salsa should be on your radar for next-level summer eats. It has a distinct, tangy flavor and faint effervescence that sets it apart from a fresh chopped pico de gallo or cooked salsa. It’s also not so loud that it tastes overly sour — that is, unless you like it that way! As with any fermented item you make at home, the control is in your hands.

Today, we’re showing you the few simple steps required to make this homemade condiment so your next round of margaritas gets an even better salsa to go with the chips.

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Babies need constant care, but a mama can’t forget to care for herself. Stylist and herbalist Darienne Sutton offers a week of homemade body care — simple little luxuries like belly butter, facial oils, and eye masks for the morning after those 3 a.m. wakeups. These are dreamy homemade gifts for mothers of all ages.

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A central tenet of complementary flavors is “what grows together goes together,” and I find this is especially true of spring produce with its array of crisp, verdant vegetables and their delightfully pungent flavors. Vietnamese-style spring rolls (the vocabulary is tricky here, but I’m talking about the uncooked rice paper rolls that often go by “summer rolls” or “gỏi cuốn”) are the perfect vehicle for marrying all the best flavors of the season.

In this recipe, a simple nước chấm-style dipping sauce sets off the combination of carrots, radishes and their spicy greens, buttery lettuce, tender asparagus, fresh mint, sweet pea shoots, and green onions. The result is a playful, vibrant springtime snack with layers of crunch, sweetness, and spice.

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I was telling a friend recently that I like to leave the oven open to cool in the winter — after I’ve turned it off, of course. My friend laughed and told me about her college roommate who did the same thing. His justification? “I already paid for that heat. It’s mine!” Exactly. I feel the same way about food: I paid for it, so I’m going to use the whole thing, or as much of it as I possibly can. To me, kitchen scraps are not only a source of nourishment, but they’re also a personal challenge.

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When you banish clutter from the kitchen, you’re more likely to use the room as intended, make dinner, and eat at home. Here are 5 tips to help you.

From Apartment Therapy → 5 No-Fail Tips for Uncluttered Counters All Year Long

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An all-too-familiar scenario: Your beloved cat does its business in the litter box, licks itself a bit, and then proceeds to hop up on the kitchen counters right where you’re preparing dinner.

From Apartment Therapy → Tips for Keeping Cats Off Kitchen Counters

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