- When possible, having your prep area and your cooking area side-by-side can be very helpful. This is because you will often be going back and forth between the two spots as you prepare a meal and many of the tools will overlap.
- Keep lots of dishcloths on hand. These workhorses are great for cleaning up messes, using as pot holders, and stabilizing slippery cutting boards (dampen a dishcloth, fold it in half, and put it underneath your cutting board to stabilize your cutting surface).
- Start out tidy. Each and every time you set out to cook a meal, start by...
For many of us, the new year is an opportunity for a restart. We make resolutions, set goals, pick a meaningful word for the year, or even if we don’t name the change out loud, we secretly tell ourselves that this year will be different. But what happens when the change stalls or the cleanse you were doing is over or you fall off of your diet or exercise wagon?
Hitting this wall often happens towards the end of January or the beginning of February—when our momentum has dissipated and real life has been in full swing for a while. It can be disheartening, but don’t let it get you down! First of all, you are not alone—many people are experiencing exactly the same thing right now. Secondly, big changes often come in fits and starts; it is how you handle those ebbs and flows that matters.
When I used to work as a health and cooking coach, I would often talk to my clients about the importance of baby steps. If instead of taking on a big issue all...
This basic recipe for a flavorful tomato sauce is a great recipe to play with based on your taste or refrigerator’s contents. Try adding chopped mushrooms, zucchini, walnuts, or whatever ingredients you have on hand.
Watch Jessica make it on Facebook Live!Rigatoni with Tomato-Artichoke Sauce
Prep + Cook: 30 minutes, Makes 8 servings
16 oz. rigatoni noodles (use wheat/gluten-free, if needed)
2 Tbsp. extra virgin olive oil
1 yellow onion, chopped
1 Tbsp. minced garlic, (4 - 6 cloves)
6 oz. quartered and marinated artichoke hearts, with their liquid
28 oz. diced tomatoes, drained, or 7 - 8 fresh tomatoes, diced
1/2 cup fresh basil leaves, chopped, or 2 tsp. dried
10 - 12 pitted Greek or Spanish olives, chopped (optional)
1/3 cup red wine, or use tomato juice or sauce mixed with 1 tsp. balsamic vinegar
1/2 cup grated Parmesan cheese, for serving, or to taste
Cook the rigatoni...