Author: Sarah Jampel

diet-eat.net – For Diaspora Co.’s Sana Javeri Kadri, a Community Is More Powerful Than a Marketing Team

This story is from 13 Ways to Launch the Food Business of Your Dreams, where women entrepreneurs share their experiences and best advice on turning a passion for food into a career. Sana Javeri Kadri knows that small shout-outs can make a big difference. “We’ve never had a marketing budget—we were a tiny, bootstrapped company hyped

diet-eat.net – How to Make Crispy Tofu

This week on Basically, we’re diving deep into one of our favorite ingredients: tofu. To get all of this (and more) way before it hits the web, subscribe to our print magazine. When I look at a block of tofu, all I see is POSSIBILITY. (Can’t say the same about looking at my Google calendar.) With

diet-eat.net – Pasta With Lentils and Mushrooms Recipe

Why boil pasta then toss it with sauce when you could cook it directly in the sauce? This is the question we’ve been asking ourselves ever since Basically editor Sarah Jampel’s genius vegetarian pasta dish entered our lives. Lentils, browned mushrooms, tomato paste, and other friends get a head start before pasta joins the party;

diet-eat.net – Broccoli Melts

Just when we were starting to run out of ideas for what to make for lunch at home, these melty broccoli toasts appeared. Source link

diet-eat.net – I Make a LOT of Granola and This Recipe Is By Far My Favorite

You know that feeling when you look at an old picture of yourself (or a Tweet you wrote two years ago)? Maybe the word is regret? Embarrassment? Confusion? I had that same sinking, cringy sensation when I returned to a recipe I posted for “my best granola” six years ago. It calls for sixteen ingredients

diet-eat.net – What Size Eggs Should You Use For Baking?

Troubleshooting other people’s baking recipes is one of my favorite pastimes (my own recipes: that’s a different story). I like to go through all of the possibilities—the temperature of the oven, whether the flour was measured by volume or weight, if the butter is European-style or has a high percentage of water—but a sneaky culprit,

diet-eat.net – “Choc Bar Puffs” Are As Close to Homemade Chocolate Croissants As I’m Going to Get

The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. It’s a sign of the times that out

diet-eat.net – The Best Knife Sharpener is a Whetstone

Want to get Basically content way before these articles hit the site? Subscribe to our print magazine, where we explore a single subject every month. This time around: knives. Just like no piano can go years without tuning, and no glasses stay clean without a good wipe, not even the best knife stays sharp forever.

diet-eat.net – This Raw Unfiltered Honey Tastes So Much Better Than the Bear

Healthyish Loves It is our weekly column where we tell you about the stuff we can’t live without. See our past recommendations here! If pressed, I could name the country of origin of my coffee beans, my olive oil, and the last bottle of wine I opened. But the honey I drizzle onto my yogurt

diet-eat.net – How to Hold a Kitchen Knife Like a Pro

Want to get Basically content way before these articles hit the site? Subscribe to our print magazine, where we explore a single subject every month. This time around: knives. There is only one entirely incorrect and extremely dangerous way to hold a knife. If you’re gripping it by the handle, you’re already doing it mostly

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