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Food

Easy breakfasts, weeknight dinners, and meal prep that actually saves time. Recipes for people who like to eat well without fuss.

Food · 4 min read

Five-Minute Breakfast Bowls

One base, endless toppings, and no reason to skip breakfast.

A good breakfast bowl has three parts: a base, something fresh, and something crunchy. Greek yogurt or overnight oats make an easy base, and both can be ready in the fridge before you wake up.

For overnight oats, stir together half a cup of rolled oats, half a cup of milk, a quarter cup of yogurt, and a spoon of chia seeds. Cover and chill overnight, then top in the morning.

Quick tips

Fresh: berries, sliced banana, mango, or grated apple.
Crunch: granola, toasted nuts, or pumpkin seeds.
Finish: honey, maple syrup, or a pinch of cinnamon.

Food · 6 min read

Three Weeknight Pastas Under 30 Minutes

Pantry staples, one pot of boiling water, and dinner is done.

Lemon and parmesan: toss hot spaghetti with butter, lemon zest, lemon juice, black pepper, and grated parmesan. Loosen it with a splash of the starchy cooking water until it turns glossy.

Garlic and greens: soften sliced garlic in olive oil, add a big handful of spinach or kale, then the pasta and chili flakes. Tomato and basil: simmer a can of crushed tomatoes with garlic for 15 minutes, season, and tear in fresh basil.

Quick tips

Salt the water well. It should taste like the sea.
Save a cup of pasta water before you drain.
Finish the pasta in the sauce for one minute.

Food · 7 min read

Sunday Meal Prep for Beginners

Prep ingredients, not full meals, and you will not get bored by Wednesday.

Instead of cooking five identical lunches, prep building blocks. Roast a tray of vegetables, cook a pot of grains, make one protein, and blend one sauce. During the week you mix and match them into different meals.

Most cooked food keeps three to four days in the fridge in sealed containers. Store sauces separately so nothing gets soggy, and freeze anything you will not eat by Thursday.

Quick tips

Grain: rice, quinoa, or farro.
Protein: chicken thighs, baked tofu, or a pot of beans.
Veg: two sheet pans of whatever is in season.
Sauce: lemon tahini, pesto, or a simple vinaigrette.

Food · 4 min read

Make Better Coffee at Home

Fresh beans and the right ratio matter more than a fancy machine.

Buy whole beans roasted within the last few weeks and grind them right before brewing. Ground coffee loses flavor quickly, which is why it often tastes flat by the end of the bag.

Start with a ratio of 1 gram of coffee to 16 grams of water, roughly two tablespoons per six ounces. Use water just off the boil, around 200°F, and adjust stronger or weaker to taste.