Fire up the grills; Memorial Day weekend fast approaches. We’re gathering outside to sear some steaks and toast summer’s arrival. When it comes to grilling steak, there are plenty of choices to suit tastes and budgets. Less expensive steaks, such as sirloin, flank and skirt, are admittedly less tender than their pricey brethren, but deliver…
This Broccoli Slaw Is 100% Make-Ahead Friendly
Broccoli florets seem to get all the love, but they stand on the shoulders of strong, sturdy stems that are just as nutritious and delicious as the crown. Broccoli stems also have a subtler flavor and tender heart that are great to eat raw. As a salad base, julienned broccoli stems and other crunchy vegetables…
You Must Make These Grilled Portobello Burgers
It’s been over a month since I first made these plant-based burgers, and since then I’ve lost count of just how many times I’ve made them (it’s been a lot!). They’re juicy and easy and super satisfying, which is how they’ve won a spot in my dinner rotation. Thick portobello mushroom caps (be sure to…
The Meat-and-Three: This Humble Southern Fare is Still Everyone’s Favorite in Nashville
Every few minutes, Kahlil Arnold loudly greets a patron walking into his family’s restaurant—usually a familiar face he already knows by name. One summer afternoon in 2021, he spotted his sister’s high school music teacher, WC, sitting at the counter, chatting with said sister. “WC has been coming here since my dad was running the…
Why Marionberries Are the Celebrated Icons of the Pacific Northwest
Everybody loves marionberries. Everybody. Though that may seem a bit grandiose, in the 20 years that I have offered anyone a marionberry anything, I’ve never heard a negative, or even humdrum, reaction. Fresh off the vine? “Wow, that’s amazing.” Pie? “So, can I have another piece?” Sorbet? “Geez, that’s good.” And so on. Among family…
Meet the Successful Japanese-American Chef Cooking Every Dish with a Dash of Positivity
May 12, 2022
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In an industry known for its high risk of failure and low profit margins, Mie Okuda has survived opening a restaurant during an economic slump—twice. In the late 1990s, during Japan’s “Lost Decades” recession, she started a restaurant in one of the most restaurant-dense cities in the world, Tokyo’s Ginza district. Years later in America,…
What’s the Difference Between Cold Brew and Iced Coffee?
Ordering coffee isn’t a walk in the park anymore. Experienced drinkers are likely familiar with classics like lattes, cappuccinos and macchiatos — and then there’s cold brew. While it’s now a coffeehouse and grocery store staple, many people aren’t even sure what it means. Just based on appearances, cold brew looks just like iced coffee — but it’s…
Cereal Pancakes Are the Perfect Breakfast Combo
In the pantheon of iconic breakfast dishes, pancakes are near the top. When cooked correctly, they’re light and fluffy, perfectly complemented by a pat of butter and a drizzle of maple syrup. And with just a handful of pantry staple ingredients — flour, eggs, milk and butter — they’re so inexpensive to make that buying pancake mix is a waste…
Individual-Serving Mug Cakes Are Berry Easy to Make for You and a Friend
Did you know that when chocolate first came to the United States, it was more common to drink it than to eat it? In the 18th century, New Yorkers were known to grate chocolate into hot water and enjoy it as a beverage, often in the morning. That chocolaty breakfast drink (yum!) evolved into the…
The 4 Essential Grilling Tools You Need This Summer
Grilling in the summer — when the weather is warm and the drinks are cold — is one of life’s simple and oh-so-lovely pleasures. Grilled chicken, homemade burgers, corn on the cob and a pitcher of something delicious and refreshing all add up to a great time. But in order to make some of your summer favorites, having access to a…
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