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When I was a kid and asked what was for dinner, chances were good the answer would be “chicken.” Most of the time, that meant chicken breasts. My parents liked them because it was the ’90s and they were obsessed with fat-free everything, so boneless, skinless chicken breasts seemed like practically the default meal.

And even though diets and preferences have changed, the popularity of chicken breasts has not waned. They’re one of the most popular cuts of meat in the world because they’re easy to use, inexpensive, healthful, and, most of all, they’re incredibly versatile. You can make them spicy or creamy, toss them in a pasta sauce, fry them, roast them, or just throw them in an Instant Pot with whatever is in the refrigerator. There’s really not much you can’t do with a few chicken breasts.

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That saying that old things have a way of reviving themselves and becoming popular again over time is as true of lard as it is of rompers and wallpaper. Recently, there has been a bustle of excitement in the natural health world around rendered pig blubber, or lard. Have you heard the news? Lard is […]

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Most of us make ribs just a few times a year, when the stars align for a long weekend of cooking and racks of ribs are on sale. Conveniently, this occurs around Memorial Day, the 4th of July, and Labor Day. When you only cook something occasionally, it can be hard to master a recipe. And because ribs take a long time to cook, it can be especially disappointing when they don’t turn out.

Too often, ribs turn out chewy or dry (and sometimes a combo of the two). Luckily, there are a few quick fixes for both outcomes, plus some ways to avoid these mistakes for future rib-cooking adventures.

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This week’s meal plan is doing double duty as both dinners for this week and as fodder for the freezer for the busy weeks of September ahead. As you can imagine, with two little kids at home it’s pretty rare that there’s a whole day each weekend to cook and prep, but this sneaky method — cooking once and eating twice — means I’ve got some meal prep waiting in the deep freeze when I need it.

These big-batch dinners mostly rely on the slow cooker and will make enough to feed my family of four this week and still freeze four servings for future use with some leftovers for lunch this week.

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Mercury is no longerretrograde, finally, and we are celebrating the only way we know how: by eating everything in sight. A new month means it’s time to match your zodiac sign with a recipe sent straight from the heavens. Prepare to settle into a new routine and cook something a little out of your comfort zone, now that the lazy, hazy days of summer are coming to an end. Here are our suggestions.

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Happy Labor Day Weekend! While everyone else online (and social media) laments about summer being over, we want to use this time to remind you that you probably have a bonus day off on Monday. That’s a free day to do whatever you want! You can use it to do something fun, or something productive, or something fun and then something productive!

What to do? We’ve got some suggestions.

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Try as we might, many of us find the temptation of pancakes too hard to resist. Maybe it’s the sweet, buttery aroma of the batter on the griddle or the soft doughy texture, or that eating something with the word “cake” in it for breakfast just feels so deliciously naughty. But it doesn’t have to be. There are decent Primal substitutes. Pancakes made with almond meal or coconut flour are a good option, but can be pretty heavy and, for some, overly filling. And then there’s this dish sent in by Jack Etherington for the Primal Cookbook Challenge. His Almond Banana Pancakes contain just three ingredients: banana, egg and almond butter. You can whip up a batch in five minutes flat and top the pancakes with a pat of butter, a scoop of nut butter, or fresh berries.

Almond Banana Pancakes are slightly delicate so you’ll want to keep the size fairly small (or add an extra egg) and wait until the edges are nicely browned before flipping them. This shouldn’t deter you from trying the recipe—the delicate texture of Almond Banana Pancakes is the very thing that makes them so irresistible. If you’ve tried pancakes made from almond or coconut flour and find them slightly grainy, you’ll really love the silky, airy texture of these cakes. The flavor is sinfully close to banana bread; add a little vanilla and cinnamon to the batter if you really want to get decadent.

As is evident from the comment board of last week’s recipe, this (very similar) recipe may be too carb-centric for some of you. For those who are keto or are restricting carbs for weight loss purposes this recipe might not fit into your personal Primal plans. For others, it might be part of your 20%. And for others that are extra active or have already achieved your preferred body composition, this recipe might be a perfect fit. (Kids tend to love it, too, by the way.) Enjoy!

Ingredients:

• 2 ripe bananas
• 1 egg (or 2 if pancakes aren’t holding together well)
• 1 heaping tablespoon of almond butter

Instructions:

Mash the bananas, add the egg and mix well.

Stir in the almond butter, adding more than a tablespoon if you want a more pancake-like texture.

Warm butter in a pan and pour batter into small cakes.

Brown on each side and serve warm.

The post Almond Banana Pancakes appeared first on Mark’s Daily Apple.

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A few years ago, at a previous job, I did a story on the best pepper mills. So many little peppercorn crushers lined my desk that I couldn’t open an email without sneezing. (Why is pepper so sneeze-inducing?) It was fun to watch my coworkers take them all in when they’d stop by my desk to chat. I had mills from the top brands (like Peugeot, Le Creuset, and Cole & Mason), yet there was one that almost every visitor picked up.

It happened to be my personal favorite and ended up being the one that came home with me. It’s still the one I use today, and it’s also a favorite among many Kitchn staffers. And I recently learned that it’s Ina’s favorite, too!

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Whenever Le Creuset comes out with a new color, it makes me question my identity. After all, your choice of color says a lot about you. If you’re a Soleil gal, you have a bright and happy disposition. If you’re more of a Provence person, you’re romantic and whimsical and probably enjoy wear long caftans while cooking. If you’re obsessed with the Matte Sugar Pink color, you’re probably, well, a millennial.

And now today, Le Creuset has officially released a new color for all of us to try on for size: Indigo. This dreamy, deep blue color is bold and gorgeous and is clearly for someone who possess both of these attributes. Could that be you?

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