Live happier, simpler, smarter in the kitchen with our weekly meal plans
I don’t know about you, but I’m always trying to find different ways to eat my vegetables. I joined the green smoothie movement for a bit, pureeing my kale and spinach with the health-nuttiest of them, but it didn’t take me long to realize that I just didn’t like my vegetables in cold liquid form…. Get the full serving >
I consider myself a fairly healthy person, but I would never eat something just because it was healthy. It also has to taste good. Apparently, I’m just too much of a hedonist to sacrifice taste for health. I think there are a lot of people like me but they also hold the notion that healthy… Get the full serving >
In the Dang household vegetables were part of dinner every single night. Sometimes they were part of a more elaborate dish, like carrots and turnips in a chicken curry, but more often than not, they were just popped into a container with some water (and sometimes even butter) and microwaved. My mom would get home… Get the full serving >
When I visit the kitchens of my clients, I hear a lot of, “I’d like to be eating more greens, but I just don’t know how to make them interesting.” It’s statements like these that make me realize it’s not just children who need some coaxing when it comes to greens. Luckily, most adults already… Get the full serving >
This is now officially “Herb Week” on the CS blog. On Wednesday, we showed you how to best store herbs for longest shelf life, and before that we showed you how to make a quick herb sauce that can flavor-dazzle (can I trademark that phrase?) dozens and dozens of dishes. Today we’re going to show you… Get the full serving >
Tofu used to be one of those ingredients that Asians or hippie vegetarians ate. Nowadays though it’s becoming more and more common. I was on vacation in rural Maine a few weeks ago and noticed 2 varieties of tofu being sold at a small grocer. To me, this was a sign that tofu has become… Get the full serving >
