The best cure for end-of-winter blahs is food, a cozy atmosphere and good company.
The best cure for end-of-winter blahs is food, a cozy atmosphere and good company.
Get ready to steal some hearts one delectable treat at a time.
Sit back and enjoy the tastiest form of self-care.
It's such a simple concept, yet allows for the ingredients to really shine.
May your kitchen be cozy and your mugs, full.
Three ways to nourish your body with plant-based goodness.
Ways to get in the fall spirit without that infamous latte.
Don't these sound like what weekend mornings are made for?
This roasted asparagus dish with lemon aioli and walnut piccata is the perfect summer BBQ side dish.
Salads no longer have to be boring with this Shaved Brussels Sprout Salad.
No disrespect to the beloved avocado toast, but sometimes brunch needs a little change. Here are four recipes we're currently loving.
Cozy up (even when it’s warm!) with your favorite glass of red wine and this vegan Italian “lasagna” bake. We all love a good Italian meal, especially one that’s satiating without all of the empty carbohydrates. This butter bean bake is a great option for vegans looking for creative ways to add protein to their diet. Comfort food is made easy with this fifteen-minute dinner.
There is nothing better than biting into a warm, homemade donut. With a fresh, blackberry glaze and a touch of floral goodness, these donuts will be a new favorite in your household. The idea of making homemade donuts can seem a bit daunting, yet the process is quite simple and the result will be this delightful treat.
This shredded chicken slaw is the perfect weeknight dinner that tastes even better the next day for lunch.
Why we love it: It’s quick, low maintenance and full of protein, fat and fiber. The shredded cabbage will last in the fridge because the salt will pull the excess water out, leaving it crunchy rather than soggy as it marinades with the dressing. Make it ahead of time on a Sunday night and leave yourself leftovers for the week.
Think of this as a salad that celebrates the freshness of a new season. As our days get longer with bright sunshine and winter’s chill is now far gone, we are treated to the blush and green harvest of spring. Here, crunchy little gems and bitter radicchio are paired with the first asparagus of the year, along with handfuls of herbs, avocado and pink radishes.
Eat with your eyes and elevate your salad with arugula micro-greens, caramelized cauliflower and garlic cashew cream. This recipe features cauliflower and important cruciferous vegetable.
Cruciferous vegetables are rich in antioxidants, fiber, and are a good source of glucosinolates – the sulfur-containing chemicals that are essential for skin health. Studies have associated a link between a high consumption of cruciferous vegetables in our diet and a lower risk of cancer. Be creative with your favorite salad or side dish by choosing to incorporate fibrous vegetables – that pop in color – like cauliflower.
Reaching for protein when it’s snack time is a sure-fire way to stay nourished and energized when the mid-day slump would otherwise kick in (I’m talking to you, 3pm donut-craving). Focusing on protein and fat provides longer lasting fuel than all of those pre-packaged, carb-centric snacks that are readily available for gals on the go.
Aim for whole, unprocessed and organic foods whenever possible. Be wary of things that come in wrappers or have ingredients you can’t pronounce. Remember, snacks can be smaller portions of foods that you normally eat during mealtime!
Here are 18 ideas for healthy snacking.
Stay on track with healthy eating habits and try these easy and delicious winter salads that are bursting with flavor, packed with nutrients, and will satisfy your hunger even on a cold winter’s day.
Below are Citrus & Fennel and Kale Winter salad recipes from PICNIC LA’s Executive Chef, Alex Resnick. The newest team of Darling interns was recently welcomed with a brunch at PICNIC, and we’re excited to share a few bites that you can make at home, below!
The weekend is creeping to a close, and you’re already wishing Monday wasn’t a mere 24 hours away. Wouldn’t it be great if the slow steadiness of Sunday didn’t have to be eclipsed by a looming workday? If we could have something to savor on this special day, something that we could look forward to, relish in and that — beyond all — was easy to implement?
We’ve got you. Bertolli does too. We’re making a case for bringing back the “Sunday Supper,” a dedicated stretch of time where you gather ’round good food and good people and Mangia! like the Italians do. By using Bertolli’s super-simple skillet meals combined with a few finishing touches, we’re walking you through the art of curating your own Sunday supper and revealing why we think this ritual deserves a comeback, below.
As Valentine’s Day approaches, we begin to see the grocery store aisles fill with brightly colored candy and mass-produced chocolate. As if nothing says “I Love You” like a Kit Kat.
Some may shy away from the “Hallmark” holiday, but Valentine’s Day actually happens to be one of my favorites; sometimes we need a little reminder to celebrate our loved ones! There’s no law that says you have to purchase anything; it can still be meaningful and romantic regardless of the way you decide to celebrate.
Whether you’re a newlywed, dating, or a family with children, take the opportunity to create a family tradition… just spend a little extra time to make it special and unique.
With Valentine’s Day right around the corner, plan ahead with this exquisite brunch menu. It’s perfect for a gathering of your closest friends or to surprise your loved one with an exceptional breakfast in bed. Choose one dish or make both! Either way, your bellies and hearts are sure to be full.
Aren’t we all looking for ways to save money, save time, and eat healthier? That’s why we’re amped on this latest post from the Glitter Guide, walking you through what it looks like to (actually) meal plan and pack your week full of purposeful meals. Below Almila Kakinc shares her tips for batch cooking!
Coming home from work after a long day, many hear the calling of their bed more than the growling of their stomach. Often, it can seem too grueling of a task to cook a meal. I work until 7:00 p.m. and my commute back home takes an hour. Once I’m home, I want to be able to unwind at the dinner table and not think about what meal to make. So, I have become a whiz at structuring my time and grocery shopping routine to allow for making efficient meals that are readily available for me during work days.
If you’re like us, any new year goals may have centered on not skimping. Not taking the easy route in life, love, or … the kitchen. That’s why we’re loving this simple recipe from Chalkboard Mag. They give you the confidence (and provide the steps) to making even snacking healthier. Read more, below!
WE’VE FALLEN HARD FOR just about everything (including the gorgeous photos) in Food 52’s cookbook, Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap. From classics to new favorites, these easy to execute recipes are perfect crowd pleasers for the holidays or any time of year. Ever made crackers like these at home? They’re surprisingly easy and super chic paired with our recent cheese board DIY from HeirloomLA or our walnut hummus from the Superfood Kitchen class!
Dairy, gluten and soy free. This is the perfect healthy holiday recipe. It’s ready in 40 minutes and an easy way to bring friends together. Since we are already sitting down to feast with the family, this stuffed delicata squash gives you all the flavors without the fuss, especially on the days after feasting has occurred.
Why is it also incredibly good for you? Read on …
Chai is synonymous with fall, in our opinion. Yet, while it may be the spice of the season, it can get pretty repetitive when its just on repeat in a mug.
That’s why we asked Amy Rothstein of Brooklyn-based Dona Chai (a current favorite around the office for its subtle, not-too-sweet flavor) to put together a complete morning-to-night menu using chai in some rather inventive ways. Below she’s sharing four unique ideas to get the most out of this delicious spice.
When hunger strikes and it’s cold outside, we want only one thing. Cheesy, gooey, stick-to-your-insides comfort food. Unfortunately, such dishes tend to take a toll on our health even if they may lighten up our mood. Thankfully, Chalkboard Mag comes to the rescue once again with this unbelievable, fall-appropriate dish from Food52. It’s vegan. It’s good for you. It’s extra delicious. You’re welcome.
Everyone has a favorite mac and cheese recipe. This one, which uses sweet, creamy butternut squash in the sauce, is mine. To create an authentic cheese flavor, I use a combination of nutritional yeast, miso, smoked paprika, salt, and lemon juice. (You can use any leftover sauce as a cheese dip.) I highly recommend including the optional vegetables. In addition to providing some contrasting color and texture, they’ll round out the meal, so you won’t have to worry about making an extra side dish – win, win.
There are two things that are sure to inspire the happy, cozy feeling we associate with brisk autumn nights: An old-fashioned dinner party with our dearest, loveliest friends and tea. While a hot cup of tea is the perfect way to wind down after a night of revelry, we at TeBella Tea Company like to start our gatherings with a tea-infused cocktail or two.
That’s right, the hot toddy has not cornered the market on tea-inspired tipples. We love experimenting with different ways to incorporate tea into spirits, whether it be as a simple syrup, a tincture, or by infusing tea directly into our favorite liquors.
Here we’ve created three fall-inspired recipes that result in the best kind of cocktails: Easy to make, impressive to present, and deliciously seasonal. Break out the kettle and a cocktail shaker, “tea time” is about to take on an entirely different meaning.
These bars are the perfect bite to bring to any Halloween gathering. Decadent layers of homemade graham cracker crust, dark chocolate, and a star anise marshmallow topping.
Below we’re detailing each step and it’s easier than you might think to make something this lovely and delicious. This year, skip the packages of the artificial who-knows-what and get ready to hand out squares of the ultimate spooktacular treat.
If we could live inside the recipe pages of Chalkboard Mag, we would 100%. They have the most inventive, mouth-watering, and — best of all — healthiest dishes available at the click of a mouse. Today we’re sharing one of their recent fall-infused creations, because in LA in October we’ll get autumn any way we can. Enjoy!
WE LOVE OUR zucchini and spaghetti squash, but we’d be lying if we said we were anything but over-the-moon that kabocha, butternut, and other non-summer squashes are slowly coming back in season! Although called “winter squash,” seeing these babies back on farmers market stands is an unofficial signal that the hottest months are behind us and autumn is on our heels.
This recipe from green goddess Candice Kumai’s new cookbook Clean Green Eats uses roasted kabocha squash atop a bed of hearty kale leaves and quinoa – a perfectly balanced lunch or dinner, if you ask us. Get cooking on your new favorite fall recipe.
The days are getting shorter, and time spent in the kitchen seems to be getting comparably longer. Take silky squash soup up a notch with an amazing relish. Make the easiest applesauce ever by tossing peeled, chopped apples in your slow cooker while you work on some soup. Start your weekend with the scent of sizzling butter and cinnamon in the air. You can even top your whole wheat-yogurt-cinnamon pancakes with the applesauce.
It’s the time of year where leaves are crunching underfoot, the evening air is deliciously chilly and the colors are changing to crimson and gold.
Or, perhaps you’d like it to feel like autumn, but it’s still 90 degrees out and the season is not yet turning near you. Either way, you can still make it feel like fall inside by getting aromas of cinnamon, apple and squash floating throughout your home.