Of all the decisions you have to make during the day, why should lunch be one of the hard ones? Recipe Roulette helps you figure out what to eat with just a click.
Simply start the video, then hit pause whenever you like to help find what you should have for lunch. You can find the corresponding recipe in the list below. Depending on what you land on, whether it’s a toasted farro salad or a cashew chicken salad wrap, we’re making choosing lunch easier — one click at a time.
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An avocado snack may just be the best snack. It’s creamy and extra satisfying, thanks to its high level of healthy fats, which means incorporating it into your afternoon snack break will ensure you’re full until dinner rolls around. But while simply piling it on toast is undoubtably a solid decision, it’s only just the start of the countless ways you can turn avocado into a snack. Here are seven suggestions to break you from your avocado toast habit.
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Sometimes you want to make dinner a little fancier than usual — you know, like a bring out the linen napkins and pop open a bottle of wine sort of night — but that kind of evening doesn’t have to be an exhaustive affair. In fact, you can have a fancy dinner (and dessert) whichever night you like, be it a busy Tuesday or a cozy Saturday night in. The secret to success is keeping the ingredient list short (under five!), relying on grocery store conveniences for help, and making a few easy upgrades.
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Ladies and gentleman, the Spork has been dethroned. Panda Express announced this week that they are potentially adding a new utensil to give out to customers nationwide. It combines two utensils — the fork and the chopsticks — to make one super utensil, and it’s call the Chork.
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The Great British Baking Show is wrapping up season three tonight for the United States (it already aired on BBC One earlier this year). If you’ve been following along the last month or so, you know this season has been full of interesting characters and delicious, sugary creations.
The true star of this season, however, is the subtle addition of the new stand mixer in the series. Did you notice?
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A curry? Made from watermelon? You don’t get it. Neither did I — at least at first. When I came across this traditional dish from Rajasthan, the largest state in India located in the northwest corner of the country, I didn’t quite know what to think of it.
I can eat pounds and pounds of watermelon in all forms throughout the summer, but this isn’t one I expected. I tried it anyway, and guess what? It works — it works extremely well. This sweet and spicy dish is proof that watermelon is far more versatile than you ever imagined.
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Tonight PBS airs the Season 3 finale of The Great British Baking Show, the stupendously popular show that taught Americans the meaning of a proper sponge, and introduced them to the steely gaze of Paul Hollywood and cool evaluation of Mary Berry. To mark the occasion, we asked English expat Luke Dempsey to explore his complicated relationship with England past, present, and fantasy.
If you had a happy early childhood, as I did, The Great British Baking Show takes you right back to it, to a place where people are uncomplicated and kind and careful of each other. There is no ego, only fun for the sake of it (and there’s a lot of sugar).
Set in the grounds of a stately home, in a big tent reminiscent of those used for a local fair (note, there has to be a tent—this is Britain, where the climate is made up of weather, not seasons), the show reeks, to some, of a halcyon time that never existed. Which is why it’s so powerful.
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I do not remember a time when I did not love spicy food. I grew up eating Sichuan food and I can almost imagine my mom introducing me to solids with a healthy dose of chilies. The brazen heat that is so enticing and exotic to so many people is my comfort food. When I crave something familiar, it’s not mac-and-cheese that I reach for, but red oil wontons and mapo tofu. It’s these dishes that tempt my taste buds, tease my sense of smell, and evoke a powerful feeling of nostalgia.
