If you’re looking for practical and nonjudgmental advice about healthy eating: Nutritionist Maya Feller’s voice is both refreshing and reassuring. Her measured, long-term approach provides nutrition education from an anti-bias, patient-centered, culturally sensitive perspective, with real-food-based solutions. Feller shared with us her tips for cultivating healthy habits right now—some quick hacks, product recs, and a few bigger ideas that challenge how we can think about food.
Having more time at home means more time for project cooking. Which does not mean cumbersome or difficult cooking. The best kind of project cooking is a fun activity that you can really sink your teeth into—the kind of stuff you can make a day of. Some of these recipes take a lot of inactive time while you wait for an ingredient to be ready (anything fermented or cured, like kimchi or gravlax), and some might be beyond what you’re up for on a typical weeknight (like making pretzels or marmalade). Others come together more quickly but benefit from busting out the assembly line, making a big batch, and freezing for future meals (like ravioli and dumplings).
Baking with alternative ingredients can be a little intimidating, especially when it comes to gluten-free flours. Fortunately, there are people like Chloé Charlier of LA’s Breadblok. Charlier has mastered the art of gluten-free bread and pastry, and we asked her to give us some tips on how to get started at home—as well as a primer on gluten-free flours.