Beef damages the planet more than any other food. A single 3-ounce beef patty produces nearly 5 pounds’ worth of greenhouse gas emissions (in carbon dioxide equivalents), according to the Environmental Database compiled by the Harvard T.H. Chan School of Public Health.
A "small" ice cream at a Ben and Jerry's scoop shop has more calories than you think. And many flavors have nearly a day's worth of saturated fat and added sugar.
Whisking Greek yogurt even for a few seconds creates a gorgeous glossy texture, making sweet—or savory—dishes oh-so satisfying. No almond extract on hand? The same amount of vanilla extract is delicious, too.
Yes, you can start this recipe by chopping up any vegetables you have on hand... but when I want a stir-fry in a flash, I treat myself to the salad bar for a rainbow of pre-chopped veggies. No mess, no waste! To make it a meal, double the sauce, add cubed tofu or chopped cooked chicken, and serve with brown rice.
I always thought I didn’t need an air fryer…I could just turn my oven to convection cooking. But my foodie friends kept insisting I had to give one a try. Wow, was I wrong about these mighty little machines! Air fryers heat up and cool down in just a few minutes, so you wind up with less heat in your kitchen, even when roasting at a high temperature.
The combo of tahini (sesame paste), sesame seeds, and toasted sesame oil is a flavor bomb—in the best way possible. Bonus: Using chicken tenderloins instead of breasts means no need to chop raw poultry.
A kadai—the stir-frying wok of Indian cooking—goes right on top of the fiercely hot tandoor oven, but I’ve adapted this recipe to cook on your stovetop at home. It also comes together with a pared-down list of ingredients. (You can trim the recipe even more by substituting 1 Tbs. curry powder for the coriander, chili powder, cumin, pepper, and garam masala.)