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A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner ideas and a shopping list. All recipes include macros and Weight Watchers points. 7 Day Healthy Meal Plan (July 3-9) Happy Fourth of July! I hope you all have a safe and fun day full of grilling, swimming, and enjoying time with family and friends! Need a great party appetizer? Try from Skinnytaste https://ift.tt/NoTQwyj via IFTTT

Workers picket in front of a Starbucks in Chicago | Photo by Scott Olson/Getty Images Starbucks workers say the company’s media policy violates their rights Ray Schmidt was one of many Starbucks employees who spoke to the New York Time s last week about allegations surrounding the company’s approach to Pride decorations. It seemed like an obvious move — he and other workers claimed there was a new policy in place that kept them from decorating their stores as they had in previous years, and Schmidt felt it was important to speak up, especially at a time when anti-LGBTQ+ rhetoric and policy has been spreading. (In response to the allegations, Starbucks said, “Our store leaders are each empowered to decorate their stores for heritage months, including Pride Month, within the framework of our established store safety guidelines.”) It also felt safe. Schmidt knew that according to the National Labor Relations Act, speaking to the media about the conditions at his Strongsville, Ohio,

Lille Allen/Eater Cookbooks authored by drag queens have long been guides to embracing femininity — while questioning what it means to be a woman at all For a May Day picnic, Miss Eileen Dover recommends you serve a simple potato salad. Her recipe calls for boiled potatoes tossed with shredded carrots, cucumbers, yogurt, and vinegar with parsley to garnish. Miss Thelma Jo suggests a “Beefy Chili” with green chiles and “ranch style” beans, and to wash it all down there’s a family recipe for dandelion wine. “You’ll want to have plenty of party games, so be sure you know all the usual May Day events,” they advise. The book is 1996’s The Drag Queen’s Cookbook & Guide to Sensible Living , written by drag queen Honey Van Campe. But ignore recipe submissions from folks like “Miss Venus de Migraine” or event descriptions like “an evening of transvestite channeling” and it could read like a cookbook from any Methodist church’s women’s group . It’s filled with recipes but also tips on h

E11Even Vodka partners with the Chilled 100 Bartenders Group . to create one-of-a-kind fruity and floral recipes using Miami-Inspired E11even Vodka.   Fruity and floral cocktails are perfect for summer and sunny weather. The Chilled 100 Bartenders get a taste of the Miami Spirit, using E11even Vodka in their fruity and floral recipes.     E11eventh Street Collins Created by Will Thompson, Miami @WillOfSaints Ingredients: 2 oz E11even Vodka 3/4 oz Pineapple Liqueur 3/4 oz Lime Juice 1/4 oz Simple Soda Water Preparation: Add the E11even Vodka, Pineapple Liqueur, Lime Simple in a tin. Add ice, Shake, strain into a Collins glass. Add fresh ice, top with Soda. Add mint and a slice of Pineapple, splash Peychaud Bitters on top for color. Pineapple and mint garnish.       South Beach Jams Cliseria Padilla Flores, Sarasota/ Tampa @te_cli_la Ingredients: 2 oz E11even Vodka 3/4 oz Monin Blueberry Syrup Half a lime, quartered 5 Blackberries 2 oz club soda Preparat

This zeppole is a journey | Chuck Hodes/FX A 15-year restaurant veteran, The Bear ’s culinary producer is responsible for the show’s food as well as the cast’s cooking skills Courtney “Coco” Storer has worked in some of the world’s most vaunted kitchens, including Verjus in Paris, both as a chef and in the front of house. Now, she’s a private chef with her own catering business and the self-described “luckiest culinary producer in the world,” thanks to her job on The Bear . Storer is the person responsible for training the hit show’s actors in essential kitchen skills as well as helping the writers make the scripts sound as true to restaurant life as possible. And, of course, she comes up with all the dishes you see on screen. Storer is the sister of The Bear creator Christopher Storer. She grew up with her brother in Chicago, but the two drifted apart when they were young, after their parents split up. Eventually, she moved to Los Angeles, where she worked at Animal (which close

Lille Allen/Eater Published in 1989, it was the cookbook that dared to ask: Why not use your car engine as a stove? As anyone who reads this website has surely figured out by now, there are many kinds of cooking. There’s cooking as a job to pay the bills; cooking as a way to impress friends , loved ones, and TikTok; cooking to create a connection to the past and long-lost ancestors and homelands. There is call-of-duty cooking to feed families who never appreciate the effort . Some even cook when the spirit moves them, because it is fun. And then there is dude cooking. Dude cooking has very little to do with actual food, though sometimes a good meal can come out of it. But that’s just a pleasant side effect. Dude cooking is all about the method. If it requires special equipment, like a sous vide machine or a smoker; or has an element of danger, like an open fire; or requires building something, like a backyard brick pizza oven; or requires some sort of feat of endurance, like man

Technically, there are two hot pastry chefs in this scene. | Chuck Hodes/FX The British pastry chef is everything Carmy isn’t The hottest topic of The Bear ’s first season was, well, the hotness of Carmy Berzatto (Jeremy Allen White). More than the food, the themes, or the money in the tomato cans, viewers were obsessed with the “hot line cook” aesthetic, a sort of dirtbag chic propelled by Carmy’s penchant for fitted tees, smoking cigarettes, and just generally being emotionally unavailable. But in Season 2, the object of the internet’s thirst is the chiseled jawline and rippling muscles of hot pastry chef Luca (Will Poulter), who works in the Copenhagen restaurant where Carmy sends his own pastry chef, Marcus, to stage. Luca’s vibe is the polar opposite of Carmy’s. He only appears in a few scenes and we never even learn his last name, but we get an intimate window into his psyche in these fleeting moments. We learn that he is tough but kind as he patiently teaches Marcus ho

Lewis comes to Eater’s video team from NYT Cooking Eater has named Gabriella Lewis as its new supervising producer, development. Lewis will report to executive director Stephen Pelletteri and oversee a team of producers, focused on enhancing Eater’s Emmy Award-winning digital video series and developing and executing new programming. “ Eater’s video program has had an incredible year thus far with the success of several hit series like Mise En Place and Vendors ,” says Pelletteri. “I’m really looking forward to Gabriella’s expertise in creative development.” Lewis comes most recently from NYT Cooking as a senior video journalist. She has previously worked at Bon Appétit , Epicurious, and Buzzfeed Tasty. While at NYT Cooking, she worked on the team responsible for series like “Mystery Menu” with Sohla El-Waylly and “On The Job,” as well as social video (including being featured in this viral Instagram Reel ). Lewis will join supervising producer, operations, Stefania Orrù, who cam

My favorite Grilled Chicken Sandwich, made with tender, pickle-brined grilled chicken breast with a zesty slaw and spicy mayo – so good!! Grilled Chicken Sandwich Grilled chicken breast can be boring, but if you marinate it and add other flavors and textures, you’ll have a recipe for success. This combination of pickle-brined chicken breast, zesty slaw, from Skinnytaste https://ift.tt/WqjJwgF via IFTTT

This quick and easy Grilled Pineapple with honey, lime juice, and cinnamon is the perfect dessert for summer dinners or backyard parties! Grilled Pineapple Pineapple is delicious, but if you want something quick and simple for dessert this summer, try grilling it. This healthy Grilled Pineapple is an excellent treat and also great in sweet and savory from Skinnytaste https://ift.tt/w4UzOSy via IFTTT

Dina Ávila /Eater In Zoë Kanan’s cake, a recently reappraised dairy product meets the bright tang of lemon The one item you could always count on in my house growing up was a big tub of cottage cheese. Usually of the generic supermarket-brand variety, it was a fixture in our kitchen, front and center in the fridge. My vegetarian mother has had a lifelong love affair with the stuff, using it as a quick and filling source of protein on a near-daily basis. Me? I alternated between loving its milky richness and briny curds, and finding it too chalky and funky to deal with. After moving to New York, I started noticing cottage cheese on the menu at diners and delis. I’d giggle at the thought of ordering it in a restaurant, a breakfast appetizer nestled up next to a wedge of melon or crushed pineapple. It reminded me of my mom and our breakfasts back home, but never felt like something I’d seek out in a public setting. So imagine my surprise when I learned that cottage cheese is having

Lille Allen/Eater Each offers a unique perspective defined not by arbitrary borders, but by culture In the aftermath of the pandemic, travel media has become saturated with scenes from Italy. The perennial nature of this trend – going strong since the Grand Tour of the seventeenth century – demonstrates that plenty of people can never get enough of daydreaming about the Bel Paese. Some, however, have had more than enough . The recent polarization of Italy as a focus of travel and culinary media alike is self-perpetuating; the more Italy is flattened to a mere background for selfies, rom-coms, and television shows that center American celebrities, the more the culture and cuisine are flattened and falsified into a caricature of what they truly are. Though Italophiles working within and outside the country have made gains in raising awareness around regionality, there continues to be little recognition of the fact that Italy is a country with its own indigenous and immigrant populat

Daniela Jordan-Villaveces “The Bear” actor likes his eggs soft and his bacon burnt and cooked in bulk We all could use a little dinner inspiration — even Ali Slagle, who dreams of dinner . In “Dinner Is Served,” she asks colleagues about one night when they somehow transformed ingredients into dinner with all this life going on. This month’s installment: When Matty Matheson, the multihyphenate chef, restaurateur, author, cooking show host, and The Bear actor cooks for his family at home in Fort Erie, Ontario, it’s the opposite of a high-voltage restaurant kitchen. At home, “There is nothing in the world that you need a smoking pan for,” he says. I’m only home on the weekends and whenever I’m home for dinner, we’ll go to Rizzo’s or Tricia [Matty’s wife] will make something because I love Tricia’s cooking. But every Sunday, I make breakfast for everybody. I love super soft scrambled eggs that take 15 minutes. I always make a pile of super-crispy bacon — the shitty thin-cut bac

Chefs Pia León and Virgilio Martínez at Central. | Cesar del Rio And here’s every restaurant that’s topped the World’s 50 Best list This story was originally published on April 5, 2017, and has been updated to reflect the 2023 results Central, the acclaimed tasting menu restaurant in Lima, landed at No. 1 on the 2023 World’s 50 Best Restaurants list . At the helm are married chef-owners Virgilio Martínez and Pia León, and their tasting menu brings diners through the different altitudes and ecosystem of the Peruvian landscape. The restaurant has been a mainstay on the World’s 50 Best list and gained more global recognition following Martínez’s star turn in an episode of Netflix’s hit documentary series Chef’s Table . The restaurant will occupy the number one position until next year. That’s because in 2019 the organization announced a rule change that after a restaurant ascends to the No. 1 spot, it becomes ineligible and is removed from the list in future years. Although th