Alexandra Shytsman

2 weeks ago | vegan-news.net | Hannah Kaminsky |Holly Gray |Jackie Sobon |Alexandra Shytsman

It’s no secret that green-colored vegetables are healthy for us. As kids, most of us were told to always eat up our greens. And our caregivers were simply following a long line of tradition. For thousands of years, humans have cultivated and consumed green plants. But why, exactly? It turns out dark leafy greens aren’t just healthy, they are, in fact, “nutritional powerhouses,” according to the Centers for Disease Control and Prevention (CDC).

2 weeks ago | vegan-news.net | Natalie Norman |Candice Hutchings |Hannah Kaminsky |Alexandra Shytsman

The people of ancient China had a unique way of warding off evil spirits: peaches. Well, more specifically, the wood from peach trees. Sorcerers or shamans (called Wu) would carry peach rods with them, in a bid to protect ancient rulers from potential evil influences. Thousands of years on, peaches are still a big deal in China, where they have been cultivated for centuries. In fact, the country is now the biggest supplier of the popular fruit.

3 weeks ago | simplyrecipes.com | Alexandra Shytsman

Simply Recipes / Alexandra Shytsman The cooking technique known as “melting”—as in melting cabbage, melting onions, and more—is an impressive way to cook both summer and winter vegetables. Originating from the classic French potato dish “pommes de terre fondantes” (aka fondant or “melting” potatoes), the two-step technique can be applied to loads of different veggies. To “melt” a vegetable, first, you sear it on high heat (either on the stove or in the oven) until it is deeply caramelized.

4 weeks ago | tasteofhome.com | Alexandra Shytsman

Michael Loccisano/Getty Images, Alex Shytsman for Taste of Home Home Recipes Dishes & Beverages Beverages Cocktail Michael Loccisano/Getty Images, Alex Shytsman for Taste of Home Published on May 30, 2025 Save Saved Saving This refreshing pitcher cocktail from Ina Garten tastes like lemon candy. Pitcher cocktails are a key shortcut to breezy entertaining. Who wants to go through all the trouble of stocking a full bar, mixing individual drinks, or worse yet, leaving your guests to mix their...

1 month ago | simplyrecipes.com | Alexandra Shytsman

Simply Recipes / Alexandra Shytsman Orzo—the elongated rice-shaped pasta—has quickly become one of my go-to cupboard staples. It’s quick-cooking, can be paired with many different flavors, and takes on a cozy, creamy texture when simmered. All of these factors make it an ideal stand-in for rice in “orzotto.” While in Northern Italy, orzotto refers to risotto made with pearled barley instead of Arborio or Carnaroli rice.