Meal prep in Meal Plans & Healthy Eating

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A pot of bones on Sunday is worth five dinners

Stock is the cheapest thing in your kitchen and the easiest to ruin. Keep it under a boil, chill it fast, and five soups get better.

GuideRecipesWes Dunbar23 Sept 20266 min

Sixteen Breakfast Burritos, One Sunday Afternoon

A freezer batch that reheats in two minutes and doesn't turn into a wet paper towel. The trick is what you leave out.

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Plan a cook for eight people

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GuideFoodWes Dunbar23 Sept 20265 min

Your grilled chicken burns because the whole grill is hot

Build the fire on half the grate, salt it the day before, and stop guessing at the joint with a knife.

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Food5 min read

Take the meal in a pan you never want back

How to feed a family after a funeral or a new baby without adding one more thing to their list.

Poll

Where does your best time with your kids happen?

GuideFoodWes Dunbar23 Sept 20265 min

Dice an onion right and the rest of the board gets easy

Three cuts, two hands, one sharp knife. Get the onion right and carrots, garlic and chicken all stop being a fight.

GuideFoodWes Dunbar23 Sept 20266 min

Your sourdough starter isn't dead, it's on day three

Flour, water, a warm corner and seven days. The part nobody warns you about is the stall that makes everyone quit.

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GuideFoodWes Dunbar23 Sept 20266 min

The freezer meals that survive the freezer

A new baby, a surgery, a layoff. One Saturday of cooking buys you fourteen dinners, if you freeze the right things the right way.

Quiz

Does your wardrobe actually fit you?

Five questions, honestly answered, and a plan for the next fortnight.

GuideFoodWes Dunbar23 Sept 20266 min

The two hours that decide whether your leftovers are safe

Thawing on the counter, chili left out overnight, a fridge you never checked with a thermometer. The fixes take five minutes and cost about eight bucks.

GuideFoodWes Dunbar23 Sept 20266 min

What goes on each pantry shelf, and what doesn't

Most first pantries fail the same way: four kinds of vinegar, no salt, and a shelf of jars nobody will ever open again.

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Build me a 30-day training plan around two sessions a week

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GuideFoodWes Dunbar23 Sept 20266 min

How to read unit prices so the big box is actually cheaper

The small number on the shelf tag lies more often than you'd think. Here's how to check it in five seconds and stop paying more to buy more.

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GuideFoodDean Shaw23 Sept 20265 min

How to feed four for under twenty pounds without it tasting cheap

A whole chicken, a bag of lentils and an hour of patience will out-cook anything you can buy in a jar. The technique matters more than the shopping list.

Poll

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