What’s for dinner this week? Quinoa. Joy and Marisa discuss their approaches to cooking this nutritious ancient grain.
How’d you make that? Joy wonders why tostadas have never had a regular spot in rotation but they will now. She tells you how it’s done.
What is your take on juice and juicing? Are you willing to spend $12 at a juice bar or substantially more on a fancy juicer so you can make your own juice at home? We weigh in.
What we’re loving this week: Frozen artichoke hearts. So convenient, yet so fancy.