Today brings us new evidence that 2018 will find the home meal kit industry in flux and in search of successful business models in two bits of news.
Principle photography for Star Wars began in the Tunisian desert in March of 1976. Just as location scouts were tasked with finding an other worldly landscape, some clever prop master was given the task with creating prop food for a Tatooinian lunch.
This easy to make crowd pleaser is a remix of a classic combination.
Consider using a 13 bean blend in your Superbowl Chili for chili that encourages diverse rotations and nitrogen fixation.
Food historian Rachel Laudan recounts the Christmas meals of her childhood in 1950’s England and ponders whether children today can summon the same sense of wonder.
For much of our history, puddings played a large role in both our everyday and special occasion cooking. Today, not so much. Helen Zoe Veit explains why.
Here’s a grown up, sophisticated meatless 13 bean soup that will satisfy vegans and carnivores equally.
Taking the Beyond Burger out for a test drive. While a bit spendy, this Plant Meat 2.0 burger is meal both carnivores and vegetarians can love.
For chefs and cooks wanting to support sustainable agriculture, no better place to start than this 13 Bean Soup recipe hearty, refined, and restaurant ready.
In our continuing effort to spur consumption of oats and save the world, I present you with the recipe for Birds and Bees Power Bars.
Meal times with young children can be stressful, especially after a day at work or a day caring for them. And if they refuse to eat the nutritious dinner you’ve cooked, this can easily lead to frustration.
Here are six things you could do to make meal times a bit less stressful.
Cynthia Graber and Nicola Twilley of Gastropod cover the history of calorie measurement and the ways calorie counting is inaccurate and unhelpful. They then look at a number of proposed alternative to nudge people towards successful weight loss.
This is a recipe I use a lot so that I have tasty chunks of tofu to toss in anything from lo mein to kung pao tofu to cold peanut noodles to a bean burrito. It works anywhere that you might use chunks of chicken (except maybe for chicken salad). It’s super easy, so calling it a ‘recipe’ is probably a stretch.
“We need salami. For that we need to go to the fridge.” “Where’s the fridge?” “The fridge is outside. It’s quite big.”
Not all leftovers are created equal. Turkey is nearly equally valuable three days later as it is on Thanksgiving day. Green beans, not so much.