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Make these dishes and take them to school or work the next day for a light, satisfying meal. BROWSE RECIPE SLIDESHOW
Top Stories 
Squeezeable Fruit Is Rotten
If you don't know what a squeeze pack is, you haven't been hanging out with enough new moms or serious athletes. You'll know soon, though: The silvery, flexible, single-serve packs, usually topped with a plastic screw-off lid, are suddenly everywhere. They're also nonrecyclable, made from petroleum products that pollute at both ends of their life cycle, and billions of them end up in landfills every year. More and more are piling up all the time. READ MORE
“Gourmet” Desserts Are Anything But
In their initial press release last November, Circa dessert mixes were billed as "the First Line of Easy-To-Make Gourmet Dessert Mixes." It's an appealing idea, and the boxes are lovely, sporting crisp, elegant food photography, classy fonts, and an awful lot of sexy white space. But as much as I hate to suggest that a press release might be insincere, this particular communication missed the mark. READ MORE
Paula Deen Isn’t the Only Shill
Although Paula Deen’s latest role as the paid spokeswoman for a giant pharmaceutical company is turning even more stomachs than her deep-fried mac ‘n’ cheese, Deen is hardly the first culinary personality to reap the benefits of egregious product endorsement. Shilling for food companies has a long and illustrious history: James Beard called himself a “gastronomic whore” after financial need compelled him to hawk Jolly Green Giant’s boil-in-a-bag Corn Niblets and wax beans.
Here, then, is a look at some of the most notable (and prolific) offenders who have put Deen’s diabetes debacle in illustrious—if not exactly good—company. READ MORE
Why Is Tea at Coffee Bars So Bad?
If you're a tea drinker in America, you've had this experience: You go to a café with a friend who orders an espresso drink. With a deadly serious expression, the barista carefully grinds and tamps, pumps the handle of his espresso machine with carefully calibrated tensile strength, and delivers the finished macchiato with the gravitas of an Oscar presenter. Then you step up and order tea, and the barista hands you a paper cup of hottish water and a dusty tea bag. For this you paid $2? READ MORE
Turn Boring Winter Produce into Inspired Dishes
With the exception of citrus, winter produce isn't as exciting as juicy summer tomatoes or peaches. But that doesn't mean dark winter days have to be filled with boring food. We've used kale, cabbage, turnips, and squash in familiar and comforting recipes with enough of a twist to make things interesting. We've even thrown in a blood orange margarita to help you make it through the cold months to spring. READ MORE Vodka Tries to Get Hip
First off, I have to confess that I'm drinking gin as I write this meditation on vodka. And this gin tastes really good after taking several days to figure out if I liked the world's most popular spirit (vodka). READ MORE
Can Whole Foods Atone with Wellness Clubs?
Could it be that Whole Foods is putting its money where its mouth is? A few years ago, I accused the chain of hypocritically preaching healthy eating while profiting from the sale of junk food:
“Two-Bite Pecan Tarts" in a plastic tub and prepackaged chicken quesadillas are very, very, very bad for you. Yes, even if they contain organic ingredients. It’s hard to buy Whole Foods’ we-love-healthy-eating shtick when a lot of its profits are made off stuff like this.
Well, well, well. Over the past four months, Whole Foods has somewhat quietly opened a string of gymlike clubs that aim to radically transform members into paragons of healthy eating. READ MORE
10 Ways to Eat More Greens
You probably know all the good reasons to eat your greens: that they are loaded with vitamins A and C and other health benefits you can check out over at the CDC's site. But you can do better than a pile of bland steamed spinach. READ MORE An Honest List of Food’s Most Powerful
Like the broader news, food media inhabits niches. Interested in the progressive politics of the plate? You could stack your RSS feed exclusively with Michael Pollan, Mark Bittman, and Grist. Love to cook? You could bookmark Martha Stewart and SimplyRecipes and never have to scroll through Eater. Few consumers of food media take a comprehensive view of the major forces influencing what and how Americans eat. READ MORE
