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You can make some pretty awesome pizza sauces from things you likely already have in your pantry. It doesn’t even have to be tomato-based (but I will argue a pizza party without a red-sauce pizza really isn’t a party at all). I love riffing though, whether that means making a creamy Alfredo-inspired sauce or an herby pesto.

Lean on any of these five (three-ingredient) sauces the next time it’s homemade pizza night and you’ll forget all about that jarred stuff.

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There really isn’t a more versatile ingredient to always have on hand in the refrigerator than eggs. Eggs help us start our days off right and give our baked goods moisture and structure. They’re also inexpensive, full of protein, and a lifesaver at dinner when you need to throw a quick meal together.

But eggs at dinner can be just more than just scrambled eggs; they can truly be the star! Whether they’re stirred into soups, baked with veggies or lentils, or fried on top of polenta or greens, here are 25 delicious ways to eat eggs for dinner tonight.

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Happy almost Easter, Kitchn readers! Looking for a beautiful, natural way to dye your eggs this year? Forget the technicolor dyes and look to your pantry, because onion skins are all you need to produce lovely, variegated-toned eggs.

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Since chicken is so versatile, I often find myself deciding how I want to prepare it based on the cuisine I am craving. To be completely honest, most of the time I crave Italian and all the comfort that comes with it. Whether it’s a rich chicken ragu, an easy slow cooker minestrone, or a crowd-pleasing chicken Parm, these 15 Italian-inspired recipes always satisfy.

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This kitchen is great on paper — granite countertops! Stainless steel appliances! — but in reality, it didn’t suit the homeowner at all. In just weeks, the kitchen went from black, tan, yellow, and brown to, well, you’ll just have to see!

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Brisket isn’t a dish you make every day (most of us only cook it a few times a year), so it helps to have a refresher — especially when making it in the slow cooker. Just a few tips will ensure your brisket braises into its tangy, tender best.

Avoid these common pitfalls and you’ll be rewarded with a fork-tender brisket you will be proud to serve.

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The Seder plate is the most important part of any Passover Seder. It’s rich with symbolism, meaning, and history. And it’s what the holiday ritual is centered around. (Fun fact: Many Seder plate designs configure the six items into the six points of the Jewish star.)

If you’re not sure how to set it up, though, it can be very stressful. What if you forget something? What if you put something in the wrong place?

Whether you’re hosting a Seder this year or just going to one, you should know what goes on a Seder plate and why. Of course, there have been some changes over the years, and some families add, change, or rearrange items. But we swear that it’s really not all that complicated. See for yourself.

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If you’ve been reading any of our Passover stories this week, you may have heard us talk about the Afikoman. And then you may have scratched your head and asked, “The Afi-wha?” out loud … to no one. Allow us to explain.

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Change is in the air.

As the rest of the country engages in the same old partisan bickering about how best to rearrange the Titanic’s deck chairs, we have a chance to redirect course and avoid the iceberg. The USDA is considering some major changes to its dietary recommendations, and they’ve put out a call for comments from the public—an unprecedented request. Even better, they’ve requested comments on specific nutritional topics that they’re presumably interested in amending for the upcoming 2020 guidelines, including the safety and efficacy of low-carbohydrate diets and the current maximum recommended intake of saturated fats.

If you’re wondering why you should care whether an overbearing governmental agency thinks you should eat saturated fat or eat fewer carbs, it’s not you I’m thinking about. I’m thinking about the people who don’t know better, who assume what they read in doctor’s office pamphlets is the unvarnished truth.

The USDA dietary guidelines are designed for professionals who administer and recommend diets to their patients. They’re used to develop federal food programs and health policies. State and local governments, schools, businesses, charities, and dozens of other organizations with the power to shape the food and food-related information we consume all use USDA dietary guidelines as, well, guidelines.

You may have a good grasp on the science of food and the diet that works for you—but millions of people do not. Millions rely on the experts and the medical professionals and bureaucrats to make their decisions for them. If those authorities are operating with bad information, what do you think happens?

The obesity epidemic happens. The type 2 diabetes epidemic happens. Low-fat chocolate milk in the lunch line happens. Statins for toddlers happens. Fat acceptance (not the same as self-acceptance) happens. An exploding mobility scooter market happens.

This isn’t a magic fix. This information—the right stuff, the helpful stuff I and other folks in the community have been doling out for years—is readily available, and not everyone wants to listen or buy in. That isn’t going to transform just because the USDA changes their tune. And the tune isn’t going to change dramatically no matter what happens. You won’t see the USDA recommending bone marrow and keto anytime soon. But it will start shifting things in the right direction. And it’ll expose a large number of people who’d never heard anything but the official line about low-carb diets and saturated fat to a radically new position that could really improve their health and make eating both more enjoyable and more effective.

And there’s an even bigger reason to get involved and submit a comment: Vegetarian activists and passionate defenders of the status quo (yes, they exist) are out in full force submitting comments arguing against low-carb diets and the relaxation of limits on saturated fat consumption. They already wield a home court advantage—everyone “knows” vegetarians are healthier and holier—so we need to push back.

***But you only have until THIS Friday, March 30, to submit your comment.

Most of the other luminaries in the ancestral health community are also asking their readers and followers to participate. This has the chance to be a big wave of influence, provided everyone willing and able follows through and makes a comment.

Nina Teicholz and Dr. Sarah Hallberg, who are spearheading this effort, have provided some excellent suggestions for the content of your comments, including relevant scientific references. Copy and paste what they wrote if you prefer, or write your own.

Just get it done. Let’s make a change.

Thanks for reading and commenting, folks. You know what would be cool? Sketch out what you’ll write to the USDA in the comment section down below, then submit it as a document for consideration. That way everyone gets inspired to submit.

Take care.

The post Submit a Comment on the USDA Dietary Guidelines appeared first on Mark’s Daily Apple.

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Yogurt is a staple of toddlerhood, and rightly so. It’s a great way to get some calcium, protein, vitamin D, and belly-beneficial probiotics into little ones in a sweet and creamy format they love. And these days, there are more flavors and varieties to choose from than ever before.

The biggest pitfall: Almost all yogurts have added sugar. It’s not usually a lot, but the American Heart Association recommends that kids eat less than 25 grams of added sugar a day. If a yogurt cup has 10 grams of added sugar (looking at you, Trader Joe’s), then your kiddo just had nearly half of his or her allotment in one go.

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