Pages
About the publication
Search the archive
Category archive
Consider this your guide to everything we eat and drink—where we get it, how we prepare it, the best ways to cook and serve it, and more. From shopping guides to meal prep hacks, this is food+drink simplified from every step of the eating+drinking process—from source to finished product.
1285 stories
Jello is one of those American kitchen staples that seems to show up everywhere — potluck dessert tables, hospital trays, summer cookouts, and holiday molds.
Figuring out what to serve with A5 wagyu is a different puzzle than planning sides for a regular ribeye.
Ahi tuna has a clean, almost buttery flavor that gets lost fast under the wrong sides.
You bought a big tub of yogurt on sale, used a few spoonfuls for a recipe, and now it’s sitting in your fridge with a week left before the sell-by date.
You barely get the tray of loaded chicken nachos onto the table before the chips start disappearing, and that’s exactly when the question of what to serve with chicken nachos becomes urgent.
Yogurt cups are a staple in most American refrigerators — affordable, protein-packed, and easy to grab on the go.
A single serving of chicken alfredo can carry a surprising amount of richness on one plate.
Angel food cake tastes like a sweetened cloud, but its plain white crumb is really just a starting point.
Chicken parmesan is really two meals stacked on one plate: a crispy fried cutlet and a generous layer of tomato sauce and melted cheese.
Chicken piccata’s bright lemon-caper sauce is the whole point of the dish, so the sides you pick need to play backup instead of stealing the show.
