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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.
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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.
You’ve got the pot, the Old Bay, and enough shrimp to feed the whole backyard, so what to serve with a shrimp boil so the meal feels complete instead of
Fresh zucchini has a way of piling up fast — one week you’re watching it grow, and the next your kitchen counter is buried under more than you could ever eat in time.
You’ve just made a gorgeous batch of homemade jam using nothing but fruit, sugar, and lemon juice — no pectin required.
