Tamar Adler

1 month ago | vogue.com | Tamar Adler

Thank God, it’s finally artichoke season! This happens fleetingly each March. Are you a lover of autumn, with its variegated foliage? Spring with its odoriferous aura of renewal? My favorite season is “artichoke,” and I’m observing its start among the young and gorgeous at the Lower East Side’s Le Dive, where fellow artichoke-lovers, at least a decade my junior, order them by the bushel. Le Dive’s chef Nicole Gajadhar can’t take them off her menu when they’re available. “I’ve tried,” she says.

Jan 22, 2025 | mindbodygreen.com | Tamar Adler

Image by Nataša Mandić / StocksyJanuary 22, 2025We carefully vet all products and services featured on mindbodygreen using our commerce guidelines. Our selections are never influenced by the commissions earned from our links. Stumped on what to do with old stems? Perplexed about how to use up peels? In her book, The Everlasting Meal Cookbook: Leftovers A-Z, acclaimed chef Tamar Adler shares creative recipes that reimagine every last scrap, seed, and leftover to help home cooks waste less food.

Sep 13, 2024 | vogue.es | Tamar Adler

¿Alguna vez te has parado a examinar largo y tendido un diagrama del metabolismo del butanoato? ¿Te has preguntado por el butirato que producen tus bacterias? Me han asaltado mil dudas de este tipo desde que mandé analizar e identificar mi microbioma intestinal a varios laboratorios certificados. Hace tiempo que me preocupa mi sistema digestivo. Mi padre murió de cáncer de colon en mi adolescencia, de modo que trato de vigilar el mío.

Aug 30, 2024 | vogue.co.uk | Tamar Adler

Have you ever spent a really long time looking at a diagram of butanoate metabolism? Or wondered if your Firmicutes are producing butyrate? I’ve been having all kinds of thoughts like this since sending my intestinal microbes to verified labs for identification and testing. I’m a food writer, not a science writer. But as I explain to my husband while googling “how to identify your microbiota”, it’s a logical professional evolution from food to digestion. I’ve long been preoccupied by my colon.

Aug 29, 2024 | vogue.com | Tamar Adler

Have you ever spent a really long time looking at a diagram of butanoate metabolism? Or wondered if your Firmicutes are producing butyrate? I’ve been having all kinds of thoughts like this since sending my intestinal microbes to verified labs for identification and testing. I’m a food writer, not a science writer. But as I explain to my husband while googling “how to identify your microbiota,” it’s a logical professional evolution from food to digestion. I’ve long been preoccupied by my colon.