As much as I love the tart, punchy kick that a squeeze of lemon juice brings to any dish—from this creamy lemon pasta to this feel-good ginger and turmeric tea—I loathe the act itself.

Squeezing a lemon requires me to either A) pull out the bulky citrus squeezer that’s buried at the bottom of my kitchen gadgets drawer, or B) do it by hand, which always leaves my fingers covered in sticky juice and more than a few acrid seeds sprinkled into whatever I’m making.

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I went through a phase earlier this year during which I ate a toasted English muffin for lunch every single day, for three weeks. I started out with a bang. Think, flashy towers of toasted muffin halves, swathed in mayo and sambal, cradling fried eggs. Grilled cheeses with a whole gang of melty constituents and caramelized alliums. And then, as time went on, things took a turn. One Wednesday, the toaster wasn’t working, and all I could rustle up was a handful of wilted arugula and olive oil. A few days later, I found myself tucking into a muffin-half swirled with a single teaspoon of peanut butter, from a jar a colleague had intended to discard.

By about day 19, even my polite seatmates could no longer avert their gazes.

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How to Make Pad Thai

Yes! You can make restaurant-worthy pad Thai at home. It’s not at all hard—it just takes a little strategic planning. This one is adapted from Chef Peter of 1001 Thai in Easton, PA.

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Need a little help using up leftover ingredients? This meal plan is all about creating tomorrow’s inspiring meals from the remains of last night’s masterpiece! This week, we’re focusing on recipes with chicken, smoked salmon, and pine nuts.

Continue reading “Use-It-Up Meal Plan! Chicken, Smoked Salmon & Pine Nuts” »

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Grind flaxseeds in a coffee, seed, or spice grinder in order to enhance their digestibility and therefore their nutritional value. If adding ground flaxseeds to a cooked cereal or grain dish, do so at the end of cooking since the soluble fiber in …

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