You’re an adult, so of course you can have chocolate for breakfast when you feel like it. But this is different because this is how to have chocolate for breakfast without it being a piece of cake. Every sip of this creamy smoothie — made with dates, bananas, and almond butter — tastes rich and satisfying, and you can count on its wholesome and nourishing ingredients to fill you up.
If you really want a good homemade turkey burger, you can’t simply treat the turkey like ground beef. Even lean cuts of ground beef cook up juicy and flavorful, but ground turkey needs a few sidekicks to make that a reality.
This recipe understands all that and adds a really smart step to make these the juiciest turkey burgers you’ll ever make at home. The secret is a breadcrumb-yogurt mixture — seasoned with both Worcestershire and soy sauce, and studded with sweet shallots — that gets gently folded into the meat. The way you cook these burgers is key, too. We’re using a two-step cooking process that guarantees a burger with a golden-crisp exterior and juicy center. Now, aren’t you intrigued?
We hate to be total downers, but here’s the thing: If you didn’t feel motivated to clean out the fridge this week, it’s only going to get harder next week. Daylight Saving Time is coming up, which means we’re all about to have one less hour (gasp!) to keep our kitchens looking their best. But never fear — what you can’t make up for in lost time, you can make up for in sheer brilliance.
To help you out, we’ve rounded up a few of our most ingenious, time-saving cleaning hacks. They might not do the work for you, but they’ll certainly help you get it done faster.
Who: Slade Rushing, executive chef at Brennan’s, and Allison Vines-Rushing, chef at Port City Where: New Orleans, Louisiana
Slade Rushing and Allison Vines-Rushing are kind of a big deal. In New Orleans, yes, but also in the greater food world.
The husband-and-wife team made a name for themselves at Jack’s Luxury Oyster Bar in New York (now closed), then solidified their power couple status at MiLa in New Orleans (also closed). Allison earned a James Beard Award (Best Rising Chef of the Year) while at Jack’s, and Slade was nominated for a Beard in his current role as the executive chef of Brennan’s.
Now, if you live in New Orleans, you have almost certainly eaten at Brennan family restaurant. Ditto if you have ever visited New Orleans. And even if you have only thought about making the trip down to the Big Easy, chances are you have heard of a restaurant run by someone with a connection to the Brennan family.
The point is: Brennan is a name that means something in New Orleans. So being the executive chef of Brennan’s, the original fine-dining establishment responsible for starting the empire (and inventing bananas foster!) really means something.
I’ve been meal planning regularly since my first kid was born more than five years ago, and I can say without question that these are the five most helpful questions to get you started on deciding what to make for dinner each week. You don’t need to figure out a Google spreadsheet or browse Kitchn’s recipe page for recipes before you start practicing these five questions every week (or every two weeks if that works best for you). Their goal is to help you figure out what really matters before you even begin to think about a recipe.
Here’s how I do it: On Friday evenings, after pizza dinner is cleaned up and the kids are in bed, I make myself a cocktail and pull out my paper planner to create a meal plan for the week ahead. And every week before I start searching for recipes, I go over these five questions with my calendar.
Are you in the mood for some comfort food? Of course you are; it’s February. But in the interest of lingering New Year’s resolutions, you might, however, be leaning towards something with vegetables — perhaps even a vegetarian dish?
I have a proposal for you: fresh baby spinach and chickpeas, slow-cooked with ginger, garlic, and onion in a creamy coconut milk sauce, finished off with a healthy dash of lemon. But it doesn’t stop there. No — this spicy, tangy dish of greens was designed to be served over a sweet potato. See? Both comforting and your daily dose of vegetables, all in one dish.
On the increasingly rare occasion that I meet someone who has never been to or heard of Wegmans, I can’t help but feel a little sad for them. Although it may be hard to believe for those unfamiliar with the grocery store, it was a source of great joy and entertainment where I grew up. In my suburban Pennsylvania hometown, Wegmans was so much more than a supermarket: It was a staple of my teenage social schedule! It was a way of life!
I’ve collected a lot of water bottles over the years. From the cute ones that have cost more than I’d like to admit (and normally end up leaking in my purse) to the promotional ones from the bank or my alumni association, I’ve tried and donated more than I can count.
When it comes to choosing my very favorite water bottle, there are a lot of aspects to consider, including, I am not ashamed to admit, how cute it is, and also more practical things like will it keep my water chilled for hours?
But when I travel, the most important factor is the ability to save space. That’s why I always pack my Vapur water bottle.
We have a winner of the weeknight chicken dinner, and it’s chicken thighs. No question about it. Whether you go for skin-on or a boneless, skinless version, this cut boasts an inexpensive price tag coupled with big versatility and even bigger flavor. From sheet pan suppers to braises to chilis, here are 20 ways to get chicken thighs on the dinner table tonight.
For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
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Warrior Fit Testimonials
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The first day of Tabata, I wondered WHAT AM I DOING - I AM 56 !! Five weeks later I knew that it was what I needed. I learned that I could push myself well beyond my comfort zone and feel good later. I have a marked improvement in physical as well as emotional endurance. - Lyn C.
When I was first told about Tabata I was very excited from the word go, however that excitement stemmed from the fact that I had no clue what it meant. I missed the first week of class b/c I was traveling for work so when I came in during the 2nd week I had some making it up to do.
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For now classes are 6pm and 640pm at 2840 Wildwood st in the Boise Cloggers studio.
Book your class NOW!
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