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Name: Anthony

Age: 33

In Anthony’s words: “The best part of this story is about the clients I have been privileged enough to work with.”

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I’m Teaching My Teenage Son to Cook. First Step? The Grocery Store.

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I thought “setting an intention” was for yoga — and it was my least favorite part of the class. I live in a neighborhood where it’s easy to live without intention, to be downright scatterbrained. We’re minutes from Whole Foods, Trader Joe’s, Publix, Earth Fare, my favorite Piggly Wiggly, and a few local specialty markets. If I want to eat a particular thing at a particular moment, I can just go get it, as long as I’m willing to get dressed. But even a quick trip to the store takes 20 minutes, and now that I’m working full-time for the first time in 17 years, in an actual office, I’d rather spend that time with my family.

This year, I want to shop less, and with more intention.

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Typically, kitchen finishes involve shiny, uniform surfaces. But consider that there is nothing quite like wallpaper for making a big impact in a small space (like your kitchen).

From Apartment Therapy → Do This Don’t: Wallpaper in the Kitchen

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This six-ingredient salad right here has been my lunch for the past week — and it’s looking highly likely that I will have it again next week! Made with a simple lemon-miso vinaigrette, this combination of tender kale, chewy farro, and nutty chickpeas holds up very well for several days in the fridge. All I have to do come lunchtime is scoop a portion into a bowl. With some orange segments and a slice of toast on the side, this easy lunch keeps me happy all afternoon.

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Roasted Delicata Squash Salad with Warm Pickled Onion Dressing

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This week we talked about the No-Lettuce Salad Movement and shared recipes to get you started on the leaf-less life. I don’t want to come off as someone who doesn’t enjoy a bowl of tender greens in the summer — that’s not the case at all. It’s just that salad greens are what I wait for in the spring, and I’m very enthusiastic about the first shoots that emerge as spring arrives.

But right now, when the forecast says wintry mix and I’m craving something bright and satisfying, I make a salad of sturdy greens and root veggies, and then I microwave my dressing. Yep — in the microwave it goes.

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We spread it onto sandwiches, blend it into smoothies, mix it into our morning oats, and bake it into cookies, but almond butter can be more than a supporting player. This nutty spread has what it takes to be the main star, and these satisfying three-ingredient snacks prove it.

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Open Cooking Lesson

I am a firm believer in the power of a roasted vegetable. Not only can virtually every vegetable be cooked in this way — no recipe required — but roasted vegetables are universally pleasurable to eat. Have a picky eater in the house? Want a break from your usual steamed veggie side dish? Try roasting your broccoli or green beans or cauliflower tonight. I think you’re in for a treat.

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Open Slideshow

Whether you opt for a good ‘ol Russet or an eye-catching sweet potato, baked potatoes are super versatile. Sure, they’re a reliable side dish, but don’t stop there — they have the potential to be so much more.

Crack these crispy-skinned spuds open and top the pillowy soft insides with everything from hearty chili and stews, to beans and greens, to yogurt and granola. Or you could just put an egg on it.

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