Let’s take a break from formal baking recipes. I’d like to show you what I’m eating for breakfast, lunch, and dinner these days. The real deal. Not fancy. Very little sugar and gluten. Everyday delicious food.
I’m putting some work into my health and diet these past few months. It’s not a revamping of my New Year’s Resolution but rather a (deep-breath) real commitment to my health and my body as I learn how to combat the symptoms of my Stage IV endometriosis that I’ve really struggled with the past several years. I’m using the food I eat more strategically, avoiding things like gluten, dairy, and white sugar for a bit / increasing things like beans and dark greens and nuts and seeds, to see if I can cut some of the pain and inflammation in my body.
It’s been hard in some ways – because butter and gluten and sugar are such a huge part of my life. It’s been easy in a lot of ways – because I can function with noticeably less puffiness and pain.
For The Big Spring Spruce-Up, we’re throwing our windows wide open and letting in all that fresh air. Follow along for handy tips and game-changing tricks—cleaning and organizing to-dos, home decorating projects, and more.
Will this be the year you finally plant the vegetable garden of your dreams? Some people are intimidated by gardening, but as long as you do a little bit of research (which you’re doing right now—give yourself a pat on the back!) and keep a can-do attitude, you can easily grow your own produce at home. I’ve even grown herbs and tomatoes out of my little apartment.
With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re revisiting the column’s Greatest Hits with brand-new videos—and hearing from a few special surprise guests. Wish her luck! (And keep sending those tips.)
I bet you already have your favorite way to fry an egg—and scramble, and hard-cook, and so on—memorized. I did too. But, lucky for me (and you), it’s my job to dig up surprising ways to cook things that just might be better or smarter or faster, so I’ve found a few tricks for eggs that have been a serious improvement to my breakfast, and—let’s be honest—most of all, my dinner routines.
Good food is worth a thousand words—sometimes more. In My Family Recipe, a writer shares the story of a single dish that’s meaningful to them and their loved ones.
Samantha Davis is the chef de cuisine at lauded New York City restaurant Henry. She runs a popular catering business, Savor by Sam. Next month, her forthcoming fast-casual rice spot FieldTrip—another collaboration with chef JJ Johnson, who runs Henry—will open. To say that she has a full schedule would be a gross understatement. In fact, when I meet Davis to talk about family recipes, she’s just barely landed back in New York City from cooking at SOBEWFF in Miami, and she has a long list of things to tackle around the city before service at Henry begins that evening.
A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we’re guessing you have those covered. Today, we’re making a two-ingredient mousse that just happens to be dairy-free.
If I say mousse, you probably imagine something fluffy and airy and, above all else, creamy. But this chocolate–peanut butter mousse, though fluffy and airy, doesn’t have any cream. In fact, it only has chocolate and peanut butter.