Whole Bird: Why We Should Roast More Chickens

Roast a whole chicken because it’s easy. Just shove some chopped up onions and garlic under the skin with butter, oil the outside, season the skin, and pop it in the garden. Or go the Ina Garten route; her perfect roast chicken is surrounded by veggies and stuffed with an entire lemon and garlic for flavor. It doesn’t get any easier.

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Why Chia Pudding Is The Summer Breakfast You Need

I love breakfast – I always have. Even as a kid, I typically had no trouble getting up in the morning and having some cereal, oatmeal, eggs, or a bagel. They weren’t always the most nutritionally sound meals, but I was fueled for the day. Of course, many people are less inclined to squeeze in…

Gluten-Free Pizza And The Hunt For A Great Crust

I’ve eaten a gluten-free diet since 2013 and in that time I’ve tried just about every pizza crust mix on the market. But as a New Yorker, I won’t accept just an OK pizza crust. And I definitely won’t go in for the abomination that is cauliflower pizza crust. Adding cheese and seasoning to a vegetable does…

What’s Your House Meal?

In January, Bon Appetit published a great article about why everyone needs a “house meal.” The idea is that you don’t need to cook something amazing or involved every night; you just need to have a basic recipe that will feed you family, be healthy enough, and prevent you from needing to order takeout. Simple enough….

Staple Recipe: Kale Pesto

My mother doesn’t think people eat kale. Yes, you read that right – she seems to think it sits in the grocery store for sheer presentation, that it never even goes home. So it should comes as no surprise that it wasn’t one of the vegetables I grew up eating. Now, however, I eat an…