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Paula Wolfert is an extraordinary cook and cookbook writer whose influence on my kitchen and my cooking has been significant. I can’t remember when I first picked up Couscous and Other Good Food from Morocco (long, long before I’d heard the name Ottolenghi, that’s for sure!), but my dinner table hasn’t been the same since.

Equally influential are her books on Mediterranean cooking and, my favorite, cooking in clay pots and vessels. She is simply a master, and for this reason alone I would have supported the recent Kickstarter campaign for her new cookbook, Unforgettable: Bold Flavors from a Renegade Life. But the story of this remarkable project doesn’t stop at a mere cookbook.

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Q: All of my kitchen supplies are going into storage for several months. I know how to wrap everything so it won’t chip or shatter, but should I be doing more?

All of my pots, utensils, spices, appliances, and alcohols will be packed away.

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Whenever we get pizza delivered for dinner, we always order a larger one than we’ll be able to eat in one sitting. Why? Simply because we want leftovers. Once we discovered how easy it is to reheat a slice of pizza on the stove, having a few extra slices around means an easy lunch or snack.

But what’s the best way to store leftover pizza? Can you just shove the pizza box into the refrigerator?

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From Apartment Therapy → Bar Carts for Every Budget

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Blast from the Past

Though many of us don’t need a scientific study to confirm this fact, recent research has provided further evidence that exposure to nature significantly affects our mental health. The study, which sent subjects on a 90 minute walk either through a grasslands area or along a highway, found that those who walked in the natural environment had decreased activity in the area of the brain associated with rumination and negative self thoughts.

These results confirm the idea that nature experiences can have a discernible, positive impact on our brains’ emotional regulation. In 2012, I wrote an article about the importance of fostering a relationship with nature, providing evidence for the theory that our relationship with nature is a fundamental component of maintaining good health. I also shared three simple tips for increasing your exposure to nature, particularly if you live in an urban environment.

Our relationship with nature is a vital component of our wellbeing, and one often neglected due to the concerns of modern life. In order to more fully address our health and wellness as humans, we must consider the biological appropriateness of our environment to be just as important as that of our diet and exercise choices.

If you are seeking well-rounded health and mental wellbeing, be sure to go outside and enjoy nature as often as possible!

Research Report

• Parkinson’s may start in the gut and be transmitted to the brain via the Vagus nerve.
• Breastfeeding accords intermediate and long-term benefits to infant and mother.
• Increases in food energy supply are sufficient to explain increases in average population body weight, especially in high-income countries.
• A new study shows that consuming higher amounts of high-fructose corn syrup created a ‘dose-response’ increase in blood lipid markers associated with cardiovascular disease.
• Symbiotic microbes have been shown to regulate nutrition and metabolism and are critical for the development and function of the immune system. More recently, studies have suggested that gut bacteria can impact neurological outcomes-altering behavior.
• Sleep restriction increases food intake and total energy expenditure with inconsistent effects on weight change.

Worth A Look

• Here are 14 ways the body suffers when you don’t sleep enough. 
• I’m listed in the top 9 primal/paleo podcasts that Mark Sisson recommends. Thanks Mark!
• Incorporate physical activity throughout the day and add periods of exercise to achieve organic movement.
• Being chronically exhausted is not the key to success in health and fitness. It’s a race toward disease and dysfunction.
• Dietary fat is no longer a major concern: The Dietary Guidelines Advisory Committee report recently reversed 4 decades of policy prioritizing reduced total fat consumption.
• Regular sun exposure is good for us, says one leading UK dermatologist.
• Giving your kids a little more freedom at the playground might be a good thing.

For the Foodies

• Virginia Is for Hunter Gatherers: Gurkensalat (German Cucumber Salad)
• The Domestic Man: Gazpacho
• The Clothes Make The Girl: Fresh Tarragon Salad
• Beyond The Bite: Grilled Sweet Potatoes with Black Garlic
• Essential Omnivore: Braised Kale with Lemon and Anchovies
• The Healthy Foodie: Warm Potato Salad with Goat Cheese and Bacon
• Plaid and Paleo: Crockpot Ranch Carnitas
• Primal Palate: Paleo Dry-Rubbed Spare Ribs
• Perchance to Cook: Creamy Roasted Red Pepper Sauce with Chicken and Zoodles
• A Calculated Whisk: Cashew Chia Cacao Nib Pudding
• Slim Palate: Rooibos Poached Apricots with Thyme

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I have very vivid memories of playing baseball as a kid, standing in left field waiting for a ball to come my way. The smell of a warm leather glove and fresh-cut grass still bring back the memories, almost as fast as plunging my arm into a cooler filled with melting ice and floating soda cans.

Don’t let your summer parties be reminiscent of that particular cold and soggy experience of my youth — try this trick instead!

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Does home espresso invariably suck? I read Matt Duckor’s piece, Why Your At-Home Espresso Probably Sucks, that Epicurious published a few weeks ago, and I had some immediate and surprisingly spiky emotions in response. At first, I just felt confused, then a little abashed, followed by defensive (Jeez, is my espresso really that bad? Hey, it’s not that bad!). After some reflection, I’ve finally settled on my final takeaway: I don’t care what Epicurious or Matt Duckor thinks.

But I do care what you think. If you love your homemade espresso, then I don’t want anyone to knock you down for it. Here’s my argument for you, and all of us who are crazy for our homemade espresso. Here’s why I love my espresso — and maybe why you love yours, too.

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Recipe ideas can come from anywhere – a cookbook, website, book or movie — but my favorite source of inspiration is recreating dishes I’ve eaten while out; the ones that lingered and I just couldn’t get out of my mind. This dessert was born from just such a situation.

After devouring a salty peanut tiramisu at Eataly, I knew I wanted to be able to make it at home, especially to share with friends the next time we entertained. Who knew peanuts, coffee, and mascarpone would make such a sensational trio?

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