Meal Planning · 7 min read
Start Dinner with a Pot of Lentils
A lentil that holds its shape and one that melts into the pot lead to completely different dinners. Shop and season with that difference in mind.
Meal Planning
Practical ways to make the groceries you buy work across several meals.
Meal Planning · 8 min read
An Apple Snack for the Afternoon
Start with an apple whose texture suits the moment, then decide whether you want a fresh wedge, a cool plate with something savory, or a skillet of warm fruit.
Meal Planning · 8 min read
A Breakfast of Oats with Something to Chew
Choose the oats for the time you have, then give their soft grain a companion with enough texture and flavor to last through the bowl.
Meal Planning · 8 min read
Make Room for Leafy Greens at Dinner
Choose a green by how you want it to feel on the plate, and decide when to prepare it so the rest of dinner does not have to wait.
Meal Planning · 8 min read
A Packed Lunch That Stays Crisp
Pack cold ingredients in the order you will eat them, and let vegetables and crisp toppings meet their dressing at lunch.
Meal Planning · 8 min read
Three Fish Dinners for Different Shopping Days
Use fresh fish on the day you can get to the shop, frozen fillets when the calendar is uncertain, and a tin when there is little time at all.
Meal Planning · 7 min read
Three Grain Bowls That Need Three Different Dressings
Chewy farro, tender quinoa, and coarse bulgur each ask something different of a lunch bowl. Match the dressing and vegetables to the grain you cooked.
Meal Planning · 7 min read
Plain Yogurt Has a Place at Dinner
Put plain yogurt under hot vegetables, beside a spicy stew, or into a cold soup. Its tang does different work in each spot.