Q: After a very “inspired” trip to Chinatown this past week, my husband and I have found ourselves with more baby bok choy than we know what to do with. We’ve been using it in a variety of recipes, but are finding it impossible to make it through the bag fast enough. Can we freeze it?
We know that interior styles can follow the more nimble fashion world. So, following the return of colorblocking being cool for clothing, it’s no wonder we’re also seeing the trend in kitchens!
The angle: Confidence is the secret ingredient
Recipes for right now: Skillet Sausage Hash with Eggs, Cilantro Lime Slaw, Meatball Parmesan Heroes, Asian Chicken Noodle Soup, Lemon-Scented Chicken Thighs, Steak and Pepper Stir-Fry, Bacon & Blue Cheese Twice-Baked Potatoes
Who would enjoy this book? Folks cooking on their own for the first time, anyone who could use a shot of Vitamin Confidence in the kitchen
Throughout time and many traditions, the household altar is often placed in the kitchen, the heart of the home and the place from which all activity flows. In some ways, the hearth itself is an altar, centering the household with the offering of food and nourishment, warmth, and a place to gather.
Happy weekend everybody! What are your cooking plans this weekend? Are you ready to embark on the third week of The Cooking Cure? What’s on the menu this weekend? We’d love to be inspired by your cooking ambitions — do tell!
This week we focused on all things lunch: from comforting sandwiches (helllooo grilled cheese!), to a fresh freekeh salad that has us dreaming of spring picnics. It’s time to put down the lunch takeout menu, and start cooking. We’ve got your back. If you’re looking for an easy lunch you can prep ahead of time, definitely try the whole wheat pita pockets with romaine, beets, and chicken. If slow simmering soup is more your style, try the cozy squash and lemongrass number. And no matter, pour yourself a 2-ingredient Black Velvet cocktail for St. Patrick’s Day.
I don’t know a lot about math, but I do know pi(e) is delicious. Any excuse, including March 14th (ie Pi day), means you should probably, definitely eat your favorite slice. Whether you’re a fruit pie kind of person, or you like something with lots of chocolate, we have your favorite sweet pie recipes waiting patiently for you.
You may have heard that the FDA recently proposed some big changes to the Nutrition Facts label, changes the organization is hoping will help people better understand the food they are eating, especially when it comes to portion sizes and calories. Here’s a breakdown of what the new label will look like — and if you support it, what you can do to help make it a reality.
Ten reads we found funny, interesting, or thought-provoking this week.
Day 10: Friday, March 14
Today’s Assignment: Make lunch!
Weekend Assignment: Plan all of your breakfasts and lunches for next week
The Cooking Cure: See all assignments so far here
Here we are at the end of the second week of our Cooking Cure. High fives all around! How did things go this week? Did your breakfast plan go smoothly? Run into any snags? Were you able to go shopping yesterday for your new lunch?
Today’s assignment is simple: make — and eat! — your lunch. Take the rest of the day off to relax and catch your breath; this weekend we’re going to be jumping into meal prep with both feet.
