My work appears in AARP The Magazine, Allrecipes, Bon Appetit, Conde Nast Traveler, Eating Well, Good Grit, Midwest Living, Morgan Stanley Mosaic, Real Simple, Robb Report, Shape, Southern Living, Travel + Leisure, The Wall Street Journal, Virtuoso The Magazine, Well + Good, Wine Enthusiast and more.
Lately, celebrities from Katie Couric to Eva Mendes have sung the praises of a way of eating that combines principles from Paleo and vegan diets. Pegan diets have surged in popularity again recently thanks to Dr. Hyman's latest book, published in February.
Read MoreGot into victory gardens during the pandemic? There’s more to good-quality, high-yielding plants than you may have thought. Here’s how to give your garden a glow up this year.
Read MoreThe mix-in opportunities in this pancake are vast. The base recipe is so neutral that it’s a vessel for flavor. Leftover spicy sausage, cooked mushrooms, fresh kale? Throw it in and see what happens.
Read MoreThey say fruit is "nature's candy." But let's be real: Sometimes you want a handful of crunchy, curiously delicious banana Runts—and the taste or texture of an actual banana won't compare.
Read MoreAli Patton of Mama Mitchell’s Pound Cake is carrying on her Southern grandmother’s legacy, one stick of butter at a time. (Story appeared in May 2021 print issue.)
Read MoreIf you’re tired of the same dish-up-your-own plate routine, turn to these tips to master the art of fancy food plating. Your family will thank you.
Read MoreIn 2020, the Colorado-based organization donated about 20,000 pounds of fresh produce to those in need. However, the difference they’re making is bigger than numbers.
Read MoreEach come in handy for a variety of applications in cooking and baking — but if you've ever tried to swap one for the other and ended up with inedible results, it's time to brush up on the basics.
Read MoreIf you've ever tried to muscle your way through rolling out a ball of chilled cookie dough, take note: No more sore arms when you try this method.
Read MoreWhen you're thinking about using or preserving rhubarb, knowing its ripeness comes into play. There's a misconception that rhubarb's ripeness is determined by color—but in actuality, the color depends on its variety.
Read MoreYou don’t have to head to a fancy restaurant to indulge in a gooey chocolate lava cake. This warm, decadent dessert is easy to make at home.
Read MoreThe United States is the global leader in food waste, throwing away a staggering 80 billion pounds—the equivalent of 1,000 Empire State Buildings—of food every year.
Read MoreOne way to help ease your body into fat-burning mode quicker is to consume most of your complex carbohydrates before 3 p.m. and focus primarily on protein and healthy fats in the evening.
Read MoreSure, they’ll get your pantry ready for a photo shoot—but clear storage containers have drawbacks, too. Get ready to fork over some cash when you're first getting started.
Read MoreFarm-to-table cuisine, comfort food and favorites not found anywhere else—like the famous pepperoni roll—await hungry visitors to West Virginia, any time of year.
Read MoreEach serving has 6 grams of protein and 4 grams of fiber. And they taste great, especially with a little goat cheese and hot honey. Don’t we all need something to look forward to at lunch these days?
Read MoreWhile it's true that some foods have more nutritional value than others (kale vs. candy, if you will) that doesn't mean any food is inherently "good" or "bad" and labeling things you eat this way can actually have some harmful effects.
Read MoreYour freezer can help you jump-start dinner, take advantage of sales, reduce waste and spoilage, and always have ingredients on hand. These tips are game changers.
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