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We made one box too many of pasta last night, thinking our guests would eat as much as we did. Now, what to do with all that leftover pasta? If it hasn’t been sauced, there’s got lots of flexibility. Whether you have long form pasta (fettuccini, spaghetti, etc.) or short forms (elbows, penne, rigatoni, etc.),…
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It’s Earth Month, leading up to Earth Day on April 22nd. We try to live a sustainable life, and sushi is our favorite food. So we took note when these tips arrived from Genji Sushi’s corporate chef, Takao Iinuma: To determine the most sustainable sushi choices, Chef Iinuma advises, it helps to remember four “S”…
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Recently at the breakfast bar at our Whole Foods Market, we had a delicious tofu scramble that was just as satisfying as scrambled eggs—but so much more healthful. So in the name of reduced cholesterol and sustainability of the planet,* we’ve switched. Try it, you’ll like it! Tofu is made in different firmnesses that suit…
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