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Why is this slice of pizza $55?
PHILADELPHIA — Wait — $55 for a slice of pizza?
What is it, topped with caviar?
Actually, yes. Starting Friday, Mason Lesser of Marina’s Pizza in Philadelphia will sell slices of white pizza topped with an ounce of golden osetra caviar from CaviarXS, served with a mother-of-pearl caviar spoon that customers can keep, on an antique gold ...Read more
LA's best ice cream is from this secret pop-up. Here's how to get a pint
LOS ANGELES -- The best ice cream is often the ice cream you're eating. It could be the chalky layers of vanilla and strawberry beneath the cake crumbs of a Good Humor bar. The stabilizer-filled soft serve from a fast food restaurant. The fast-melting cone of chocolate malted krunch from your local pharmacy. But if you were to press me for the ...Read more
EatingWell: A fresh spin on the Italian summer salad
This strawberry caprese salad is a fruity twist on the classic Italian dish, with juicy, ripe strawberries standing in for tomatoes. The sweet-tart flavor of strawberries goes beautifully with fresh mozzarella, basil and a drizzle of balsamic vinegar. This colorful salad is perfect as an appetizer, side dish or light lunch. To make it a main ...Read more
The Kitchn: I use this 3-ingredient rhubarb compote recipe to upgrade everything
The first glimpse of rhubarb at my local farmers market brings me nothing but pure joy. The tart ruby stalks are a nostalgic reminder of the long-awaited springs I pined for in New England, where I spent my childhood. Although I don’t have to wait quite as long for the season to start these days (I now live in North Carolina), bringing ...Read more
JeanMarie Brownson: Bring this delicious salad to your next summer gathering
A friend of mine recently remarked that it looks like I am having fun when I cook. She admits cooking is not for her.
That’s fine, I’ll bring the salads, dessert, whatever to her house. My pleasure. Truly. Especially now that we are entering peak local produce season. The perfect time to offer to contribute to a potluck.
Vegetable salads ...Read more
Environmental Nutrition: The skinny on pizza delivery sides
When you’re choosing pizza for dinner, sometimes it’s nice to have a little something extra. The usual options include various types of bread and meatballs. Sometimes you can find more variety including fried mozzarella, poppers or fries. The addition of garlic butter and cheese is common as well. Basically, the majority of pizza sides are ...Read more
The Kitchn: Why a smashburger is the only burger worth making at home
There are times for a big, juicy pub burger — and that’s totally great. But most of the time what I’m yearning for is a thin, crispy patty with lacy edges and a perfectly melty layer of American cheese (deli-sliced, not plastic-wrapped!). All ...Read more
Seriously Simple: Roasted shrimp and corn salad, a colorful prelude to summer
Roasted shrimp and corn make this seafood salad especially fresh and flavorful. Start with raw, peeled, deveined shrimp and roast them with corn kernels until just cooked through; the shrimp stay juicy and the corn turns sweet and tender. These are a far cry from the overcooked rubbery shrimp you will find at the market.
Use any lettuce you ...Read more
Gretchen's table: Strawberry, rhubarb and radish salad with strawberry vinaigrette
I’ve never lived in California, but I was chosen for a wine-making fellowship by Les Dames d'Escoffier a few years ago and I’ve also made the trek to Napa Valley and Santa Barbara a few times. So I’m pretty sure when I say: There’s a fresh, relaxed way of cooking in California wine country.
Maybe it’s because with beautiful, fresh, ...Read more
The tale of two cookbooks: One embraces vegetables, the other hides them
MINNEAPOLIS — As a kid in small-town Minnesota, I didn’t appreciate the bounty of my dad’s sprawling garden. I turned my nose up at parsnips, rutabagas and eggplant, and tolerated green peppers and green beans. I did welcome squash, tomatoes, carrots and zucchini though, so all was not lost on me.
Now, there’s not a vegetable I don’t ...Read more
Sustainable sushi: Farm grows rare wasabi plants
SAN JOSE, Calif. -- Becoming a wasabi farmer wasn’t initially part of the career plan for former electrical contractor Jeff Roller.
But for those who know him, his pivot wasn’t all that surprising, he says.
He and co-founder Tim Hall got the idea to start a wasabi farm about 15 years ago when Hall learned that most of the wasabi Americans ...Read more
Blood moonshot: Pitt researchers' artificial, shelf-stable platelets are a major step forward for trauma care
Researchers are getting closer to ensuring a vial of powder the size of a quarter — and with the potential to prevent tens of thousands of unintentional deaths per year from bleeding — is a staple in ambulances, first aid kits, airlift helicopters and military packs.
That small vial of powder, when combined with 10 milliliters of sterile ...Read more
EatingWell: This easy coleslaw is the crunchy side you’ll make all summer long
This fresh, crunchy coleslaw uses a combination of yogurt and mayonnaise to create the creamy dressing. Green cabbage is used here, but red cabbage would be equally delicious. This simple side has only five ingredients (not counting salt and pepper). Bring this side dish to your next get-together and everyone will love it.
Super-Simple 5-...Read more
The Kitchn: ‘Chicken Gloria’ is the easy, one-pan dinner I’m making weekly
There are so many ways to serve chicken for dinner, and one of the easiest ways to add variety is with a pan sauce. This recipe for ...Read more
Environmental Nutrition: Spotlight on supplements: lemon balm
Lemon balm (Melissa officinalis L.) is an herb that has a lemon scent and has been used for more than 2,000 years for its medical properties in cultures around the world. It is native to the Mediterranean, but is now cultivated in several countries including North Africa and Western Asia.
Lemon balm contains a variety of compounds, including ...Read more
Seriously Simple: Split pea soup with crispy bacon perfect for a chilly day
Spring can have surprising weather swings from sunny, warm days to rainy, cold ones. This soup is always appreciated at those unexpected chilly times.
A wonderful weekday main course soup for lunch or dinner, this soup is full of flavor, color and very hearty; a meal in one. Split peas don’t need soaking, so you can make this in about an hour...Read more
JeanMarie Brownson: Celebrate the official start of grilling season with a good steak
We enjoyed great grilled steaks, cooked over hardwood and seasoned with plenty of Greek olive oil at Manari Taverna on a recent trip to Athens. The accompanying thick slices of super-ripe tomatoes are topped with green olives. Likewise, it featured plenty of delicious, fruity Greek olive oil.
Inspired, tins of olive oil returned home with us. ...Read more
The Kitchn: My lemon ricotta cookies taste like sunshine on a cloudy day
The two star flavors of these lemon ricotta cookies hail directly from southern Italy, where both are in abundance. As they say, “If they grow together, they go together,” so it’s no surprise that the pair work perfectly in this one-bowl take on a classic ...Read more
Can you trademark a 'bean club'? Rancho Gordo's legal claim is dividing the industry
LOS ANGELES — Steve Sando started his Bean Club as a joke in 2013.
The idea seemed silly at first — who would be interested in a bean box subscription? Yet it was this concept that would attract thousands of bean lovers several years later, becoming a national phenomenon for the bean community.
Sando started selling curated selections of ...Read more
You can order Little Caesars pizza via ChatGPT now
DETROIT — Long gone are the days when you had to pick up a phone attached to a wall and order a pizza.
Now, artificial intelligence can do it for you.
Detroit-based brand Little Caesars announced recently that customers can order pizza, crazy bread and other foods by using ChatGPT.
"Today's consumers are turning to GenAI as part of how ...Read more








