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For over a year now there have been rumors and hints about what Alton Brown is working on next. Last year he teased something out on Instagram about “Return of the Eats,” which we now know is coming to the Food Network in 2019. Then this summer we heard he was working on “remixing” some classic episodes of Good Eats, but the news was relatively sparse. Is the show really coming back? Was it going to be a web series or something we could watch on TV? Would it be the same show or something totally different under the same name?

I’m happy to report that today we have more answers on the “remixes” Alton was talking about.

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You may know Julia Turshen as the activist behind the Feed the Resistance cookbook, the co-author on a number of Gwyneth Paltrow’s books, or the cook you follow on Instagram for weeknight dinner inspiration (and pictures of snuggly dogs). But I know Julia as the woman who changed the way I think about leftovers.

In a world of recipes designed for four people, I’m almost always cooking for three (myself and two roommates) — consistently leaving me with an awkward amount left over. But I hate wasting food, so I’ll pack up that skimpy amount of rice, those three cubes of tofu, and the last bits of broccoli florets and promise to repurpose them. The furthest I ever get is the microwave.

In her new book, Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas For Reinventing Leftovers, Julia has managed to make me excited about leftovers — a sentence I never thought I’d say. The book is organized into seasonal, stress-free, affordable menus, each with accompanying suggestions on how to prep the meal ahead of time and repurpose any extra food. Her recipes, as we’ve come to expect from her, are approachable and inspired, and the smart leftover ideas even more so.

Leftover salad, in my kitchen, becomes a sad, soggy pile of greens. In Julia’s, it’s processed into pesto, baked into an herby Persian frittata, or sandwiched between thick slices of bread for a gooey grilled cheese. Leftover twice-baked potatoes are cooked down into a super-rich potato soup, or mashed into patties and pan-fried until crisp. She includes tips on how to spark new life into leftover takeout (including what to do with all those soy sauce packets), suggestions for repurposing odds and ends of snacks, and fresh new ideas for not-so-new produce (banana bread milkshake, anyone?).

I talked with Julia about her favorite recipes in the book, the moment she first fell in love with leftovers, and her advice for taking the stress out of entertaining.

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Meghan Markle: Duchess of Sussex, and queen of the kitchen. Long before she married into England’s royal family, the former actress scooped frozen yogurt, kept a food-focused lifestyle blog, and made three-ingredient pasta sauce. Now, she’s using her pull to help publish a cookbook to support a community ravaged by tragedy.

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Sometimes you read about these hacks on the internet, and while some part of you desperately wants to believe they’re real, there’s another part of you that is certain that it’s all a fabrication and will never work. This hack rang both of those bells for me. Here’s the premise: If you put a dryer sheet into the water while you’re soaking a scorched pan, the burnt bits will magically lift from the pan, no scrubbing required.

Yeah, right, I thought.

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Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.

One-pot pastas are an absolute magic trick. Cook pasta start to finish in one pot? No straining? And oh, wait — all the other ingredients for a delicious, well-rounded dinner cook right in the pot with the pasta? Amazing!

In fact, one-pot pastas embody everything we crave in a winning weeknight dinner: minimal prep, a 10-minute cook time, a single dish to clean, and a big payoff in flavor. But what happens to the pasta’s cooking water, you ask? As the noodles boil, the water reduces into a starchy binder, creating a rich sauce for the noodles to cling to. See? Magic.

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Okay, trying Ina’s favorite hot dog is not the only reason I went to Paris. But it was so high up on my to-do list that I went straight from the airport to the hotel (to quickly check in and drop off my bags) and then to the hot dog spot. I did not shower after my overnight flight; I did not stop to change my shoes; I did not pass go or collect $200. I went right to Frenchie To Go.

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If you’ve seen some drop-dead gorgeous patterned tiles on Pinterest lately, there’s a good chance they are made of cement. These matte-finish, often bold-patterned tiles are absolutely beautiful. Historically more common throughout Europe than here, they’ve recently gathered major steam on this side of the pond. After days and weeks of scouring the internet looking for the perfect tile for our bathroom renovation, and not finding anything that was just right, late one night I finally found The One in a photo of a dreamy bathroom.

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Water: we all need to be drinking more of it, but many of us still go for the convenience of grabbing a plastic bottle. If you’re trying to reduce your plastic footprint, this is a big dilemma. Luckily, today Amazon has a great deal on Brita’s Small 5-Cup Water Filter Pitcher in Turquoise — just $14. That’s about what you’d pay for bottled water in one week if you’re in the habit of buying it every day!

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Rachel and Andy Berliner, the married co-founders of organic vegetarian food empire Amy’s Kitchen, are both in their late 60s, are longtime advocates of plant-based diets, and are worth millions and millions of dollars. Meanwhile, I’m a 30-something whose blood type is mostly bacon grease, and my own net worth depends on how many cans of La Croix are stacked in the fridge at any given time. (Right now, my personal fortune adds up to about $8).

All that aside, I feel a strong connection to the Berliners. In 1987, when Rachel was pregnant with her daughter Amy, she struggled to find frozen or ready-to-eat vegetarian meals that didn’t taste like slices of chilled cardboard. That inspired the California couple to start baking, turning their own home into a test kitchen for organic tofu pot pies. They soon transitioned from making pot pies in their kitchen, to making 14,000 pot pies every day, to running an all-organic business that generates an estimated $500 million in revenue every year.

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When it comes to lunch foods, sandwiches are always my first choice. Yes to salads and soups, but honestly, no matter how much “stuff” is in either of them they always pale in comparison to a good old-fashioned, eat-with-your hands sandwich. The trick, though, is I tend to opt out of the usual turkey or tuna. My very favorite sandwiches are the ones that are basically a salad between two slices of bread. I get all the vegetables plus a bit of carb goodness.

These 17 sandwiches are packed with colorful veggies and can serve as a wholesome lunch (many of which are easy to wrap up and take to work) or a simple dinner when you’re not in the mood to fuss too much. They’re feel-good choices that always satisfy.

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