This One-Pan Pasta Recipe Is Flawless In Less Than 30 Minutes

Weeknight dinners can sometimes be the bane of my existence. With a full-time job, finding the energy to cook at the end of a long day can be enough of a struggle. Add on the exhaustion of prep, plus the awareness that I’m going to have to wash dishes, and I’ve already opened the Seamless app. However, all that changed when I discovered the magical world of one-pan pasta. What does that entail? Well, like its name suggests, you’ll only need a deep 12-inch sauté pan to cook up this…

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7 Secrets Of A Whole Foods Produce Manager

The people who work in the Whole Foods produce department are keeping secrets from you. OK, so they’re not deep, dark, embarrassing secrets that they always think about right before they fall asleep, but they do possess a wealth of knowledge that they just might share with you if you ask them. Here’s one: Did you know you’re supposed to eat your apples within two to three days of buying them? (We’ll elaborate more on that below.) That’s why we spoke with produce team member Heith Banowetz, a nearly 10-year…

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Texture Matters: Why Expensive Pasta Tastes Better Than The Cheap Stuff

It rarely gets the attention it deserves, but food’s texture is just as important as its flavor. Bubble tea, fried tortilla chips and salsa, panna cotta, Greek salad and a perfect egg omelet are all dependent on this neglected quality. If you’ve ever pondered why takeout and leftovers are never as good as food served fresh from the kitchen, texture is the culprit. Without texture, everything we eat may as well be homogenized in a blender. Does that sound appetizing? Let’s talk about a few ways textural variance adds to…

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11 Foods You Should Never Try To Cook In An Instant Pot

The Instant Pot is arguably the greatest kitchen appliance of all time. Anyone who doesn’t believe that can fight me … except for world champion boxer/kitchen appliance pitchman George Foreman. The reason the electronic multi-cooker is so popular is because of its versatility, enabling you to use it as everything from a rice cooker to a yogurt maker to a pressure cooker. One slight hiccup: It doesn’t cook everything perfectly. So how do you know what to throw in the Instant Pot and what to prepare elsewhere? You have to…

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How Salting A Watermelon Can Drastically Enhance Its Flavor

Friday marks National Watermelon Day, and in observance of this hallowed commemoration, I can’t help but reflect on how watermelon once made me feel like an outcast. I was 5 years old, and living in the St. Louis suburbs. I was playing in a neighbor kid’s backyard, back when children ran barefoot in the woods and had muddy faces. My playmate’s mom came outside with a plate full of watermelon slices. I asked for some salt. “Salt?!” a chorus of kindergartners asked accusingly, their sweaty little heads all whipping in…

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The Best Way To Eat An Oyster, According To Experts

“There are three kinds of oyster-eaters,” MFK Fisher writes in her 1941 treatise Consider the Oyster. “Those loose-minded sports who will eat anything, hot, cold, thin, thick, dead or alive, as long as it is oyster; those who will eat them raw and only raw; and those who with equal severity will eat them cooked and no way other.” Whichever camp you fall into, know this: No matter what others may tell you, there is no wrong way to eat an oyster — as long as you enjoy the experience…

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