Diana Urbina Valenzuela

1 week ago | katiecouric.com | Diana Urbina Valenzuela

If you’ve ever tried to find a therapist, you probably know this frustrating feeling: You spend your lunch break looking up providers who can meet you in person, only to realize that the few who are available in your area don’t have appointments after you get off work in the evening. So you turn to telehealth counselors because of their abundance, but soon discover you’ll have to pay out of pocket. Without any options, you regress into thinking mental health treatment is overrated, anyway.

2 weeks ago | katiecouric.com | Diana Urbina Valenzuela

“‘Opposites attract’ is a phrase that applies not only to people, but to flavors and textures. This recipe is a prime example of that. Sweet and piquant is one of my favorite flavor combinations,” writes culinary creator Andrea Buckett in The Essential Cottage Cookbook.

2 weeks ago | katiecouric.com | Diana Urbina Valenzuela

“If you love impromptu dinners or drinks with friends and family, it’s always great to keep a few balls of pizza dough in the freezer or the fridge,” culinary expert Amanda Haas writes in her book Homemade Simple: Effortless Dishes for a Busy Life. “Besides using them to make pizza, you can roll them out and turn them into any type of flatbread to load with your favorite toppings.” Not sure what kinds of toppings you’re craving the most? Haas has some guidance that will narrow down the options.

2 weeks ago | katiecouric.com | Diana Urbina Valenzuela

“One of my big motivations for writing this book… is my crusade to never have to eat a raw onion in a salad ever again,” writes recipe developer Casey Elsass in his party-ready cookbook What Can I Bring? Recipes to Help You Live Your Guest Life. “I simply hate feeling like my esophagus is under attack.”If you’re similarly fatigued by raw onions, Elsass has the solution to your woes.

3 weeks ago | katiecouric.com | Diana Urbina Valenzuela

Looking to shake up your summer BBQ routine? It might be time to give carne asada a try. If you’ve heard about this fabulous dish but don’t know the details, chef and barbecue expert Hugh Magnum will fill you in: Carne asada is “a flap meat steak marinated in citrus and umami flavors, then grilled over high heat until charred on the outside while still pink inside.”“The meat is typically served with grilled scallions (spring onions), warm tortillas, and salsa,” he continues.