• Most typical American breakfast foods — including cereal — are actually dessert.• Cereal, muffins, bagels, and pancakes are are full of refined carbohydrates but lack protein and fiber.• Eggs, berries,
It'll depend a lot on how you spend the next decade or so — i.e. will you start saving or rack up credit-card debt? Wallow in self-pity or learn to be happy with what you have? Over on Quora, hundreds
When you think about how the Universe got its start, from a scientific point of view, there’s one theory that explains what we see above all others: the Big Bang. But not everyone agrees on what “the Bang”
Posie Harwood, who finds the best back-of-the-box recipes in the grocery store, takes classic cinnamon rolls up a notch with whiskey salted caramel. I was at the airport early last weekend. I was headed
The outside of the cauliflower – thanks to the yoghurt and cheese – turns golden and crisp, while the inside is sweet and tender To serve, just cut out wedges or slices – and if you’re not on a health
8 Servings Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side. March 2014Print Ingredients 1 skinless, bone-in pork shoulder (Boston butt; 5–6 lb.) salt
Tender foil-grilled potatoes. [Photographs: Joshua Bousel] I've prepared potatoes in more ways than I can count, but no matter how deep down the recipe hole I go, it seems like there's always something
[ Photographs: Joshua Bousel ] I've had Kenji's beef barbacoa recipe on a running "must-make" list ever since he posted it back in April. The reality of my limited time—between working my day job and grilling
Juicy barbacoa that's rich in flavor starts with toasted chilies, seared oxtails, and slow-braised chuck. [Photographs: J. Kenji Lopez-Alt] There's no denying it: People love Chipotle's beef barbacoa.
6 Servings The fragrant sauce for this spiced Indian chicken recipe calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can't remember when you bought them, restock.
Welcome to our new weekly series On the Grill, where our Sunday Dinners columnist Tom Hirschfeld will be showing us how to grill everything from steaks to salads with confidence (and style). Today: How