A New Take on Rice and Milk
A simple bowl of rice in milk, dressed up in a way we'd actually crave for breakfast. Sweet, gentle, and a little bit nostalgic.
Read the pick →Editors Picks
A few things we're watching, buying, using, or reading right now — from food upcycling to new takes on rice and milk.
What we're into lately
Curated recommendations from the kitchen.
Down to London for Some Pimm's
The classic British summer pitcher — long on fruit and mint, light on the alcohol. Worth a try when strawberries and cucumber are at their peak.
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Join the Trend of Food Upcycling
Peels, stems, and odds-and-ends turning into broth, crisps, and pestos. Less waste, more flavor — a few ideas we're trying this week.
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Totally Turmeric
Golden milk, sautéed into greens, stirred into rice — a little goes a long way. Notes on sourcing and storing the good stuff.
Read the pick →How we pick
Our picks fall into a few loose buckets: things we're watching on food media, things we're buying for the kitchen, things we're using day to day, and things we're reading on the web. We link out when a friend's blog or site is the better source.
| Category | What it covers |
|---|---|
| Watching | Food shows, video series, and online cooking channels worth a look. |
| Buying | Pantry staples, small tools, and pantry-friendly ingredients. |
| Using | What's actually living on our countertops or in our fridge right now. |
| Reading | Recipes and ideas from other cooks we trust, including almond milk revisited at Edible Perspective. |
Picks are personal. We share them because they shaped how we cook this week, not as formal reviews. If something sounds like your kind of thing, give it a try.
When a recipe calls for bright, easy cooking, a few pantry staples can do most of the heavy lifting. A good olive oil, a lemon, some garlic, and a handful of fresh herbs are enough to turn simple vegetables into something memorable. Keeping a base of rice, pasta, or quinoa on hand means a weeknight dinner can come together in almost no time at all, especially when paired with whatever is in season.
Seasonal produce brings color to the plate without requiring extra effort. Asparagus, tomatoes, and peppers shine in spring and summer, while butternut squash, apples, and citrus carry the kitchen through fall and winter. Steaming, roasting, or quick braising keeps natural flavor intact, and a squeeze of lemon or a spoonful of salsa can lift a dish from simple to something worth lingering over at the table.
Soups and stews offer a gentle way to gather around a meal, especially when the weather turns cool. Lentils, beans, and barley make hearty bases, while coconut milk adds richness to curries and broths. Chicken, pork, lamb, and salmon all benefit from slow cooking with ginger, garlic, and fresh tomatoes. A warm bowl served with bread feels like a quiet celebration of everyday cooking.
Salads and grain bowls have become a canvas for everything from roasted vegetables to chia seeds, avocado, and citrus. A bright dressing ties raw and cooked elements together, and a sprinkle of cheese or toasted seeds adds texture. Mediterranean flavors of olive, lemon, and herbs pair easily with fruit like strawberries, raspberries, or orange segments for a fresh, balanced lunch.
Baking at home invites a slower kind of creativity, from jam and chocolate spreads to buns and a simple pie. Classic combinations of banana, raspberry, or apple work beautifully in quick breads, while savory bakes like meatballs or stuffed peppers satisfy a hungry crowd. With a little planning, homemade cooking becomes less about rules and more about enjoying good food with the people gathered around you.