Senior editor Alex Beggs also discusses an eerily empty office and an NYC restaurant closing in her weekly newsletter.
This juicy pork chop recipe proves that pork chops don’t have to be a dry, sad, never-make-at-home dish.
This baked spaghetti pie recipe is a vegetarian dinner ready in under one hour. It’s saucy and cheesy, with all the qualities you love about pasta—and more.
This chlorophyll face mask from Cocokind has spirulina wheatgrass, and chlorella, and it’s safe enough to drink.
Food director Carla Lalli Music shares why she really loves these granola bars in her weekly newsletter.
The Food Festival that Will Have you Swinging your Hips
Kinto’s Cast glass teapot has a built-in strainer in the lid, which is cool. But also: It’s adorable, and it comes in two sizes.
In Alison Roman’s new column, Party Tricks, the ‘Dining In’ author defends the wine spritzer.
This custard tart recipe makes a jiggly, flan-like pie that’s like crème brûlée for us lazy, fearful folk.
In this week’s Healthyish newsletter, editor Amanda Shapiro discusses how alcohol and substance abuse has compounded an already toxic culture of masculinity in the restaurant industry.
Leslie Diuguid winds down with a glass of wine, an ice cream run, then it’s really bedtime.
White balsamic vinegar is distinctly different from the syrupy-sweet stuff you drizzle on Caprese. Here’s how to cook with it.
Not sure how to make a layer cake? Pastry genius Natasha Pickowicz shares her best tips and tricks for baking, assembling, and decorating.
Nicole Byer, comedian, TV star, and podcast host, loves the body she’s in, and mean tweets aren’t going to change that.
This panzanella recipe from Drifters Wife in Portland, Maine, uses fried sourdough bread instead of hard, crunchy croutons. It’s brilliant.
An instant-read thermometer is the best investment you can make if you cook meat, ever. Never overcook a steak again!
These placemats are as beautiful as they are functional, and they’re nothing like the ones your grandma has.
When corn is in season, you want to preserve its natural sugars and pleasing pop. Here’s how to boil corn the right way.
Reports have emerged that Coca-Cola may be dipping into the nascent cannabis market. Aurora Cannabis, a Canadian marijuana producer that trades on the Toronto Stock Exchange, is reportedly in talks with the beverage giant for “recovery drinks” infused with CBD, the ingredient in marijuana that sidesteps the sensation of getting high in favor of pain relief. The news boosted Aurora’s share price immediately, with the company ending Monday at $8 USD, a 23 percent bump.
We have no interest in marijuana or cannabis. Along with many others in the beverage industry, we are closely watching the growth of non-psychoactive CBD as an ingredient in functional wellness beverages around the world. The space is evolving quickly. No decisions have been made at this time.
Though both companies are keeping mum, it’s clear that marijuana-infused Coke is unlikely to hit stores any time soon.
Most recently, Coca-Cola introduced a “Clear” iteration of its signature beverage.
This warming eggplant salad has crunchy walnuts, lots of mint, warming spices, and a date syrup drizzle.