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Beaujolais is the rosé of fall; the consummate crowd-pleaser, thanks to its fresh and fruity flavors. This combination also makes the French red perfect for America’s favorite feast — and that alone is worth decoding the foreign label. Plus, it’s the best bargain wine on the market.

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You already know they’re icky. And you probably know that if you have one mouse, you really have more than one (if you didn’t, I’m sorry). I happen to know, from an unfortunate experience in my last apartment, that they enjoy cookies most, pasta next, and Thai rice noodles least — at least, that’s the order they got into food in my pantry.

Here’s some other stuff you should really know about mice in the kitchen.

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(Image credit: Kurt Coleman – Instagram)

If you’re a cook and a food enthusiast, you’ve probably had a moment where you’ve found yourself talking excitedly, at high volume and pitch, about a new recipe or a food you just went crazy for. Food, after all, is a source of pleasure and fun as well as necessary sustenance. But our excitement about things we love — whether it’s healthy cooking, perfecting French macarons, or sourcing just the right ingredients — can come off as snobbery to people who don’t share our particular passions. So, what’s a good way to talk about the food we love (or dislike) without sounding like a jerk?

I asked a handful of my favorite food writers and editors, including Kat Kinsman, Francis Lam, and Adam Roberts — The Amateur Gourmet himself — to weigh in and tell me how they geek out over food without sounding like a snob.

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I get sink envy very easily. For those of you who might not be familiar with the term, it’s when you get really jealous of someone’s kitchen sink setup. While I can be quick to covet any kitchen in general, the sink is the one I lust after most. Some people want counter space, and sure that’s nice and all, but I want a serene place to stand while washing veggies, dishes, and tackling basic cleanup duties.

These setups have everything (and the kitchen sink!) going for them. You could even say they hit the mark — hook, line, and sink-er.

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Three days before Thanksgiving, my husband came home and told me “We are going Paleo today!” We had been hearing about the amazing benefits of going Paleo from friends, but I was skeptical!

How could anyone maintain that as a lifestyle? I don’t want to do another yo-yo diet! There is NO way this is going to cure us.

After battling depression, anxiety, panic attacks, anemia and IBS for years, I decided that the doctors weren’t being helpful, and I was sick of feeling emotionless on medication.

“You are too young, it must be stress! Take this pill and this pill twice a day!” – I am so over hearing this!

My husband suffered from severe social anxiety and bladder issues that were also chalked up to stress. He was in and out of the doctor for the bladder problems, but no one had any explanation. We both decided that if the doctors couldn’t give us a good reason, we needed an alternative.

No one ever asked about our diet. Doctors didn’t seem to care or bother to link food to health.

Paleo promised us a change, one that I was very reluctant to believe in but, at that point, we needed to try something else.

After I began reading www.marksdailyapple.com success stories, I was immediately intrigued to see if food really could heal!

We jumped right in 3 days before Thanksgiving in 2011. The first holiday Paleo was tough but when we got home, we bought a copy of Mark Sisson’s 21-Day Total Body Transformation, Melissa and Doug Hartwig’s It Starts with Food and Practical Paleo’s Cookbook. These were the only books our local bookstore had in stock for Paleo. We devoured every tip, trick and fact we could read about Paleo.

By day 10 of our 21 day transformation, we were hooked on Paleo.

Not only did Brandon’s bladder issue go away almost immediately, but he lost over 60 pounds in the first 3 months.

It’s been 5 years, and I have yet to have a severe panic attack or need medication. I no longer suffer from IBS or anemia.

Brandon and I both became relieved from anxiety, and my depression is now manageable and only occurs seasonally! (I still hate being cooped up in the winter season!)

The truth is, I was so against going Paleo because of my preconceived ideas against the word “DIET.” I didn’t think Paleo was going to help, and I didn’t want to feel like I was on yet another failed diet plan.

This Thanksgiving week, we are celebrating 5 years. 5 years of freedom from medication and medical conditions. 5 years of freedom from bloating and exhaustion. 5 years of freedom from the fear of my next panic attack.

We have come a long way and continue to learn how to improve our Paleo journey. Paleo has given us an entire life change. We now have 2 beautiful kids, and we’ve never felt better.

I started blogging my Paleo journey with a friend on a website called farm fresh and active. Now I write full time for www.paleo8020.com. I share recipes and I coach others on their Paleo journey.

My husband is now the lead bassist in our church, and he plays for over 1300 people every Sunday. He has taken on a new job and leadership positions at work.

I’m no longer anemic, and both our kids are fantastic eaters! We couldn’t imagine where we would have been if we hadn’t found Mark’s Daily Apple and a few other informative bloggers. We’ve been so blessed to watch others begin their Paleo journey and inspire others to Go Paleo.

So from Paleo skeptic to Paleo blogger, I now know that Paleo is truly powerful and can drastically improve lives.

The post Five Years Paleo—and NEVER Looking Back! appeared first on Mark’s Daily Apple.

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Brussels sprouts have seen a major shift in status from the overcooked mini cabbage of our childhood to cool vegetable we just can’t get enough of. A quick roast makes it a staple side for just about any dinner plate, but don’t stop there — there’s so much more these green globes can do.

From shredded salads, to creamy gratins, to a sheet pan miracle meal thrown in for those nights you don’t feel like cooking, there are no shortage of ways to get Brussels sprouts on the table tonight.

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Open Baking Lesson

Everyone’s got a pumpkin pie recipe they love. This one is ours. We’ve tried this classic each and every way and have found that while there’s some room for improvement along the way, keeping things classic is what makes this recipe a keeper. Any changes — like roasting the pumpkin purée — are only in the interest of making a richer, more flavorful pie.

Here’s what you need to know to make a truly delicious pumpkin pie from scratch.

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If you saw my family’s Thanksgiving grocery haul, you’d be within reason to guess that we were having some 15 or 20 people over to feast — but the reality? More like five.

I don’t have much in the way of extended family members, so our Turkey Day is usually just my brother, my parents, myself, and my husband (who graciously agrees to ditch his large family so that my family doesn’t have to eat alone).

We’ve started a fun tradition: For the past seven years, I send my mom the menu and the grocery list. She’s tasked with doing the shopping and I do all of the cooking (except my dad grills the bird outside). This way, when I get to my parents’ house on Wednesday, everything is there and I can get started.

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Who knew ranch dressing could spark such a wildfire? A Washington Post opinion writer has inflamed the internet with his rant against what he calls “milk-rot” and the blight of ranch dressing upon the menus of trendy new restaurants. While I do find some of his critiques valid (does ranch really make pizza better?), the hard slap he gave ranch has food-lovers screaming.

It is totally fine that this writer, Bed Adler, doesn’t like ranch dressing; nobody is going to force him to eat ranch at gunpoint. But the strength of his hate for this staple of American cooking feels both alarmist and lazy. Is ranch dressing really what’s wrong with American cooking? Of course not.

Let me try to convince you that ranch dressing does so much more than hide vegetables. I’ve rounded up the most inspiring, most ranch-y-licious recipes that I could find on the internet so you can bask in this iconic dressing. If you’re not a believer, it’s time to reconsider.

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Hot apple cider in the fall. What could be better? Here’s our basic recipe, spicing up fresh, local apple cider with warm cinnamon and cloves. Do you drink spiced cider in the fall? What do you add?

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