Twitter Is Obsessed With This Brilliant Way to Save Recipes — Food Media

The way we have saved our favorite recipes has changed drastically in the last couple decades. Recipe cards were the norm in the past, alongside clipping recipes out of magazines and newspapers. But then came the internet, and with it new ways to keep track of recipes were available, including Paprika and Pinterest. It can't get much easier than these digital, right? What could possibly be better?

Well, it turns out that there actually might be an easier way to keep track of your most-used recipes — and if you're reading this on mobile it's staring you right in the face. Last week on Twitter writer Adam Erace said he used his phone contact list to save the basic recipes and ratios he uses all the time. When he wants to use a recipe, he simply asks Siri to pull it up on his iPhone.

Seriously, how brilliant is that?

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Are GMOs Really Bad? Neil deGrasse Tyson Weighs In. — Food News

You've probably heard of GMOs, and you might even know what it stands for: genetically modified organisms. But understanding what GMOs actually are is a whole other ball game, and there's a lot of misinformation floating around. Fortunately, Neil deGrasse Tyson and his StarTalk on Mashable podcast is here to set the record straight and start the dialogue on what it really means and how it impacts our health.

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10 People Get Real About What They Actually Spend on Food — The Financial Diet

Welcome to a column from The Financial Diet, one of our very favorite sites, dedicated to money and everything it touches. One of the best ways to take charge of your financial life is through food and cooking. This column from TFD founders Chelsea Fagan and Lauren Ver Hage will help you be better with money, thanks to the kitchen. A version of this post originally appeared on The Financial Diet.

Buckle up for some premium grocery content, friends!

Our grocery schedule and budget changes weekly because my partner Drew's schedule is so unpredictable — but generally, we go shopping once a month at a wholesale place like BJs or Costco, then twice a month at a smaller place (usually Trader Joe's because your girl loves those prices, but sometimes Stop & Shop). Our BJs trip usually costs around $100, and the smaller in-between trips are usually $40 to $60 depending on exactly what I get. This makes for a pretty reasonable grocery budget, although sometimes it feels all wrong. Some weeks, I feel like we have extra and are throwing away food, and likely overspending. Some weeks, it feels like I'm trying to scrape shitty leftovers together to create some semblance of a meal that is usually rounded out with a bowl of cereal.

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12 Recipes That Turn Sweet Potatoes into Dinner — Recipes from The Kitchn

No matter what's in my meal plan lineup for the week, there a 99 percent chance at least one meal involves sweet potatoes. These humble orange spuds are a blank canvas with chameleon-like ways to be worked into an endless variety of meals. But to narrow things down I'm sharing 12 of my favorites, including sweet potato fajitas, hummus bowls, and a veggie-friendly casserole.

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8 Things You Should Never Buy Secondhand — Apartment Therapy

From Apartment Therapy → 8 Things You Should Never Buy Used

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Galettes Are a Million Times Easier than Pie — Best of Summer

I am not quite sure when the last time I baked a pie was. It's not that I don't enjoy the occasional slice, but ever since galettes walked into my life roughly nine years ago, I've never looked back.

I distinctly remember the first day our love blossomed. The final project for one of my culinary courses in college was to develop a menu that would compete with my classmates' menu to be served at a graduation luncheon for my department. I dove deep into the task and scoured cookbooks and the internet to build a menu I thought would wow. Never having heard of galettes before then, I stumbled upon a few recipes for them that sounded delicious, and put them at the center of my menu. I won that little competition. My whole class cooked that menu for the luncheon, and I've been wooed by galettes ever since. Their lack of fuss made me a believer then and it continues to make me a believer now. I want to make you a believer too.

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