Eating anything from a packet of foil off the grill brings back fond memories of camping with my grandpa Ted. We made everything from trout fresh out of the stream, to a tortilla chip version of Frito Pie with a can of bonfire-hot canned chili. Of course, it’s a fun presentation, but grilling in foil is also a super efficient way to cook. You can parse out servings, keep flavors distinct (go ahead and grill fish at the same time!), and leftovers are take-to-work ready.
One of the biggest complaints I hear about vegetarian and vegan recipes is that they just aren’t enough. I mean, how can a plate full of vegetables and legumes be filling and satisfying? Rest assured, it can be. Here are my five tips for making a well-rounded vegan meal.
Who cooks and eats here: Sandrine Follère, painter and sculptor
Where: Toulouse, France
Last week I had the great pleasure to visit with Sandrine Follère, an artist who lives and works in Toulouse, France. She welcomed me into her home; gave me a tour of the studio where she teaches, sculpts, and paints; and cooked lunch for both of us to share. Sandrine is a gifted improvisational cook and I learned quite a lot from watching her. Zucchini soup, strawberry-tomato salad, foie gras, and more — it was the best lunch I’ve had in a long time!
Sandrine opened her home to share with you, too — come peek inside her simple and lovely Toulouse kitchen, see more of our lunch, and visit her studio.
A perfect meal, this time of summer, is one that seems to fly out of the refrigerator and onto your plate, with nothing but a brief stop at the grill (or grill pan). A seared steak, crusted with pepper, or a smoky hunk of eggplant straight from the garden with a salad to keep them company. This is easy living, people.
But what if you want just a touch more to your meal? Get fancy — how about a sauce? I stumbled accidentally onto the easiest and punchiest sauce recently — a magic blend of three ingredients that spices up everything from the grill — steak, chicken, burgers, a pile of vegetables. Zero cooking required. Just mix and drizzle. Want to see what’s in my magic sauce?
I can’t tell you the last time I ate breakfast at home on a work day. I’m definitely not one of those people who can skip breakfast and calmly sail through the morning on just a cup of coffee. No way! Breakfast is an absolute must for me. I need a satisfying, filling meal that can carry me through the morning.
But most mornings are a race against the clock to get out the door and to work on time. So I prefer to hold off and eat breakfast once I’m comfortably seated at my desk. Here are ten great desk breakfasts.
These bars slip into that magical niche of snacks that seem — and taste — like candy but are still, at least ostensibly, healthy. They are made without refined sugar, require zero cooking, and can last in a backpack all day. Packed with peanuts and topped with a thin layer of chocolate, they are also the perfect energy-boosting snack to get you through a workout, an afternoon class, or a weekend hike.
I reach for the stick blender to make quick work of blending a big pot of soup, and it’s also great for the morning on-the-go smoothie since I can blend it right in the cup. But beyond these two tasks, what else can stick blenders do?
I spent the last ten days in Toulouse, in the southwest of France. It’s a warm, sunny city in the summertime, with a relaxed vibe and late night hours that remind me more of Spain than Paris. I had several good meals in Toulouse, but none better than the ones shared in friends’ homes.
I wanted to show you one of them — a no-cook, no-sweat feast that was pretty splendid, and also so inspiring for laid-back summer meals.
Freezer meals are the superheroes of busy weeknight dinners. They swoop in when you’re in a tight spot, like when you’re just back from vacation and don’t have time for the grocery store, or when you come home late from work and would rather hang out with your family than cook. Freezer meals save the day.
Today we’re rounding up our favorite make-ahead vegetarian freezer meals, from the best-ever veggie burgers (they’re no joke), to vegetable burritos, and an easy green minestrone. If you have an afternoon to spare in the kitchen, you’ll have a multitude of meals to see you through the summer.
I would place “How to Quickly Cook Fish Fillets” right up there with other essential cooking skills like boiling eggs and cooking a pot of rice. If you can cook a fish fillet, you can have a healthy, easy dinner on the table in 10 minutes. Or less! It’s such a simple and versatile weeknight meal. Here’s how to do it.
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