Most home cooks aren’t aware how tasty — and nutritious — this grocery store find really is.
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Monthly Archives: July 2019
How To Make Easy Sesame Chicken That’s Fresher and Faster than Takeout
It’s super crispy and saucy, with no deep-frying required. READ MORE…
5 Low-FODMAP Diet Dinners from Phoebe Lapine
These easy, delicious meals are also anti-inflammatory and nutrient-dense.
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11 Margarita Recipes You’ll Want to Make All Summer Long
These refreshing drinks will make you want to stay home for happy hour.
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This Refreshing Watermelon Margarita Is All We Want to Drink This Summer
And it’s just 3 ingredients.
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Is Fake Guacamole as Good as the Real Thing? We’re Not So Sure
Don’t give up your avocados just yet. READ MORE…
A Hospital Dressed Up Newborn Babies to Look Like Pickles and It’s Pretty Freaking Adorable
It’s the cutest thing you’ll see all day. READ MORE…
Everything’s Better with Bacon, but Is Bacon Better Without Meat?
Beyond Meat, one of the major players in the plant-based meat-substitute business, has announced that they have their sights on bacon.
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zucchini quesadillas
Sure, it’s only been one month since I wrote “I don’t find summer squash naturally loveable. Its flavor is not robust—fairly watery when fresh, slippery when cooked, and even when you do succeed in browning or crisping it, this textural triumph is short-lived.” But I never meant that I avoid it. Just because it may not be the most popular vegetable at the party doesn’t mean that it cannot flourish under the right conditions (salt, pepper, acidity, heat, herbs, and cheese — please). Conveniently, I almost always have these conditions in stock.
Lately, my favorite approach has been to cook it with garlic in it olive oil for about 15 minutes, at which point it becomes jammy — fully tender with concentrated flavors and excellent seasoning. Once you have a skillet of this, zucchini is your oyster. Maybe you fold it into an omelet with goat cheese and herbs? Maybe you mix it with big pasta, parmesan, basil leaves, and lemon? But last week, I mixed it with grated Monterey jack cheese and cooked it between two white corn tortillas until they were browned and crisp and it turns out, this might be my favorite use of it yet.
The Tropical Salsa on These Veggie Tostadas Is Good Enough to Eat with a Spoon
Coconut + corn = a match made in heaven. READ MORE…