It depends on your level of commitment — While the online learning industry was booming before Covid-19, it has now become a central part of our lives. More Americans are taking online classes — even when it comes to cooking. While many classes are free, MasterClass, the Rolls-Royce of online education platforms, is one of the first to…

It may also change your mind about tofu — Earlier this year (I believe it was just before quarantine set in) we did a sort of tofu primer, with an eye towards encouraging those of you who are anti-tofu or tofu agnostic to give this polarizing ingredient another chance. …

A vegetable recipe with a little beef — When it comes to eating, many of us like to start the year off on whatever we consider to be the “right foot.” For me, the “right foot” means cooking dishes where animal products recede into the background while plants take center stage. Not just in January, but always. It’s…

Cooking more doesn’t have to mean wasting more — With pretty much everyone forced into the kitchen, food waste is on all of our minds, especially because many are trying to limit trips to the grocery store. …

Turns out, they’re inspiring, too — In 2021, I’m looking forward to a tentative trip to Italy in July. Or maybe a birthday party with more than one guest in March. I guess just a martini at home next Friday. Though we’re nowhere near close to being able to make post-Covid plans, What I can do…

Dishes to look forward to this week — While tomorrow is a day many of us are looking forward to (and are downright relieved about), we can’t help but feel anxious post-insurrection, as we approach a staggering 400,000 lives lost since March, and a litany of other things that provoke worry. …

REEF Technology may change how we think of restaurants post-Covid — Order up! One fried chicken sandwich appears on the digital screen. Batter, dunk, fry, assemble. The spicy habanero fried chicken gets gussied up with a few pickle slices and a slap of butter on a Martin’s potato roll. Paired with macaroni salad and daikon slaw. Like an orchestrated quartet, three…

Win a print until Feb. 2: Otherwise, consider 1. and 3. — First off, here’s a special pre-order offer for you: A chance to win a framed, limited edition print, made just for us by the wonderful Alex Testere. Three lucky winners who pre-order my upcoming book, Animal, Vegetable, Junk, and fill out this form by February 2nd will receive a print…

Quick and easy winter dishes — Winter is always “the darkest season,” but this one more than most. While what we decide to cook and eat usually can’t make our problems disappear, it can soothe us, center us, fortify us, or consume our attention in welcome ways, even if only for a few minutes. For anyone…