Plus, the best recipes from July
It's back-to-school season, and whether you've got kids going back to the grind or you're still shuddering from memories of your own childhood, it's time we give a little extra thought to our lunches. Below, we've got a story with some surprising reasons you should never skip lunch, plus an incredibly inspiring story of a chef who traded cooking at the world's top restaurant for slinging trays to school kids. Then make sure you check out July's most popular recipes and give them a whirl ... I've got my eyes on the corn on the cob boiled in a butter bath. XO, Kristen |
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July's 10 best recipes from Instagram |
From corn on the cob that’s boiled in butter to street corn grilled cheese and banana pudding, July’s most popular recipes are a sea of yellow. |
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Here's what happens to your body when you skip lunch |
Breakfast is often thought of as the most important meal of the day, but nutritionists share some surprising ways it could actually be lunch. |
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Are you buying the wrong kind of mozzarella at the grocery store? |
There's fresh mozzarella that comes in a container of liquid, and across the store in the American cheese section you'll find rectangles of mozzarella, not to mention all the other types in between. What's best for a lasagna vs. a Caprese salad? |
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'I cooked for the world's 1%, but I traded it to make school lunches' |
A decade ago, Dan Giusti was the head chef at Noma, which repeatedly has been named the best restaurant in the world. These days, the average person he cooks for is around 4 feet tall and likely missing a few teeth. Find out how he's changing the way institutions like schools think about food. |
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