Warrior Fit Boot Camp Fitness Fun!

http://www.thekitchn.com/feedburnermain

Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.

Cauliflower has been rising in the grocery store ranks for some years now. No longer limited to sad crudités platters, cauliflower can be ground as a substitute for rice, sliced into thick-cut “steaks,” and used as the filling for delicious tacos (yes, really).

But while the recipe I’m about to show you might feature this trendy cruciferous veg, it’s actually not the star of the show. It’s the dates that make this side dish a real winner.

READ MORE »

http://www.thekitchn.com/feedburnermain

It might feel like it’s getting down to the wire if you haven’t decided what to make for Mother’s Day brunch, but don’t worry — you’re totally fine. It’s not too late to pull off a really impressive brunch dish.

The trick is leaning on fast and fancy recipes that are easy to make, and knowing a few smart grocery store shortcuts. Here are 10 to get you inspired.

READ MORE »

http://www.thekitchn.com/feedburnermain

If you have a hankering for pork chops on a weeknight, these skillet pork chops are calling your name. Bathed in a creamy pan sauce fragrant with apple cider, fresh thyme, and the sharp notes of two kinds of mustard, they feel just a bit indulgent and they need just about 30 minutes of cooking time.

Serve them on a bed of egg noodles or with a heel of crusty bread because you’ll want to use up every drop of the amazing sauce, and thank your skillet for producing such tasty results.

READ MORE »

http://www.thealternativedaily.com/

Is salt the most dangerous ingredient in your diet? It is according to the Center For Science in the Public Interest, a watchdog group that contends that excessive sodium in the diet is one of the most urgent threats to public health there is. The stats are hard to ignore: The average American consumes more than […]

http://www.thekitchn.com/feedburnermain

It’d be nice if all of us could have fresh bread in our kitchens on a daily basis. That probably isn’t possible, though, which is why we caught up with Greg Wade, head baker at Chicago’s Publican Quality Bread, who says it’s best to freeze bread and pull it out when we need it — as long as we follow a few simple rules.

READ MORE »

http://www.thekitchn.com/feedburnermain

Whole Foods is becoming even more of a one-stop shop. The organic grocery chain has opened a lifestyle boutique inside one of its New Jersey locations, and it might be a test for additional stores.

READ MORE »

http://www.thekitchn.com/feedburnermain

While I was visiting my mom recently, she asked this exact question over cups of cold brew coffee: “What is the difference between iced coffee and cold brew anyway?” This simple question has a little bit of a muddy answer, because cold brew is, most often, made to be served as iced coffee.

Let’s clear up any confusion about iced coffee drinks and help you navigate the world of iced coffee.

READ MORE »

http://www.thekitchn.com/feedburnermain

Sundays are for sleeping in, binge-watching something on Netflix, and only changing out of your pajamas for brunch dates with friends, right? But sometimes — especially when you’ve got a particularly stressful week ahead — your usual chill Sunday can be better spent being productive.

Sunday is the best day to take care of all the things that usually plague you, from cleaning and cooking to getting ahead at work.

READ MORE »

http://www.thekitchn.com/feedburnermain

A perfectly tender, juicy pork chop is a stunner of a dinner — so much so that I often get overzealous and cook more than we can eat at one time! Leftover pork chops were once my nemesis, becoming tough and dry when I tried to reheat them too quickly. But recently I discovered the best way to reheat pork chops is also the simplest and guarantees those once-tender and juicy chops will be just as succulent the next day.

Here’s the very best way to reheat leftover pork chops without drying them out.

READ MORE »

http://www.thekitchn.com/feedburnermain

Summer is not my best season. I burn easily, I’m always too hot, and chlorine makes my hair green. That being said, it’s the time of the year I feel the most healthy: the produce is fresh, I find myself eating more fish, and I do most of my cooking outside on the grill.

READ MORE »