A bone-in pork loin roast is one of those cuts that's guaranteed to impress. The best part is that it's also dead easy to cook just right, as long as you use the reverse-sear method: Cook it low and slow until it's perfectly done throughout, then crank the heat to brown the exterior. Here it's rubbed with a smoky spice mix, then served with roasted root vegetables and an olive tapenade sauce.
We love dishes that are easy to make in bulk, hold up well in the fridge, and pack easily into single containers. I'm talking hearty grain and pasta salads, saucy bean dishes, and stewed meats or vegetables: simple, healthy, all-your-food-groups-in-one-bowl fare. From refreshing cold soba noodles to tabbouleh-inspired quinoa to a bacon-studded chickpea salad to quick pressure cooker chicken stew, we've got 31 recipes to shake up your lunch routine.
Every summer, I buy too many peaches. I trick myself into thinking I will find a million ways to eat them. But about two weeks into the season, I realize I've been a tad overzealous, and the produce has been sitting on the counter a little too long. Luckily, I've been doing this every single summer for so long that I've found the ideal solution: blend up those overripe fruits with a good dose of booze.
Pancake quesadillas sound strange—until you realize that I'm talking about flaky, chewy, Chinese-style scallion pancakes here. Thin, crispy, and super-savory, they're more like the onion-y love child of a croissant and a tortilla than they are the American breakfast food. And when you pack them with marinated bulgogi-style steak and two types of cheese, it makes total sense.
Pu-erh, which is processed in a special way to encourage microbial fermentation after the leaves are dried, ages more dynamically than any tea out there. It does not have fans. It has junkies who buy kilos of the stuff at a time to bliss out on days-long brewing sessions, only dropping out of their highs long enough to argue over the best pu-erh blends, growing regions, and storage methods.