​Healthy cooking doesn’t have to be complicated. In fact? Often the simpler it is, the better it tastes. In Good for You, Test Kitchen editor Rebecca Firkser shares nourishing, craveable recipes that you can pull off in 10 ingredients or fewer.. At the start of this year, seemingly every other post on social media was a lookback on 2016. A time of bomber jackets, top-knot buns, and “athleisure.” But also: a lot of bone broth. Steaming in hand-thrown mugs, this brew was touted not as an ingredient for cooking, but as a drink in its own right. Or, more upsettingly, a meal replacement. Like a magic potion in a fairy tale, these liquid cleanses promised clear skin, strong nails, shiny hair, and gut health.. As with most wellness trends, bone broth is nothing new. Similar concoctions have been used as remedies dating back thousands of years, from traditional Chinese medicine to 19th century British medical texts. (You’ve probably heard about chicken soup’s moniker “Jewish penicillin.” It’s likely the result of a 12th century holistic health practitioner’s recommendation of broth for curing respiratory illness and “rectifying corrupted humors.”). Really, who wouldn’t want a cup of cozy broth on a cold day or when you’re under the weather? It’s hydrating and rich in vitamins and minerals. But that doesn’t make bone broth a cure-all. Nor is it even remotely filling. That’s why I like to turn broth into a meal, one that provides some longer-lasting sustenance as well as the benefits of the bones. Sure, it takes a little more effort than microwaving a mug, but only a little.. This bone broth soup comes together in 10 minutes for a one-pot breakfast, lunch, or dinner. Drawing inspiration from Italian stracciatella and Chinese egg drop soups, two of my all-time favorites, the broth is lightly seasoned, then bolstered with leafy greens and gingery egg ribbons. With a slice of garlic-rubbed toast for dunking, it’s a truly nourishing—and actually filling—meal.. You could make your own bone broth or venture to a from-scratch shop. (Here in NYC, Brodo has been slinging on-the-go cups of broth since 2014.) Thanks to its ongoing popularity, though, there are plenty of boxed options at grocery stores these days. Just resist the temptation to swap in products labeled as stock or broth. They’re not quite the same!. Ironically enough, bone broth is more similar to stock, which is, technically speaking, simmered bones and water. Broth is typically made from meat, aromatics like vegetables, herbs, and seasoning. Most commercially sold bone broth is something of a hybrid—made from bones, aromatics, and sometimes meat and salt—yielding a rich potency. It’s usually more expensive and sold in smaller containers. But this isn’t just marketing: It’s a more concentrated, flavorful product.. That’s why this recipe is one of the only instances where I don’t recommend swapping in a bouillon paste or cube (as I often do when stoc  

​Healthy cooking doesn’t have to be complicated. In fact? Often the simpler it is, the better it tastes. In Good for You, Test Kitchen editor Rebecca Firkser shares nourishing, craveable recipes that you can pull off in 10 ingredients or fewer.. This simple, speedy soup starts with prepared bone broth. The earthy base is far richer in flavor and nutrients than plain ol’ stock or broth, making it ideal for building a meal with minimal ingredients. Similar to preparing Chinese egg drop soup or Italian stracciatella, you’ll drizzle beaten eggs (enhanced with grated garlic and ginger, plus a splash of soy sauce) into the simmering broth. Unlike the wispy egg ribbons you’ve seen in other soups of this style, you slowly pour the mixture in concentrated areas around the pot, then stir it around. The eggs set in large, but still spoonable, clusters that won’t overcook. Eaten with garlic-rubbed toast for dunking, it’s a soup to get excited about any time of day.. Containers of bone broth come in an array of sizes (typically less than 4 cups), but you shouldn’t feel pressured to buy an extra container to use just a bit. Instead, stick to a range of 4–4½ cups broth for the ideal final yield of soup.. Read more: This Bone Broth Soup Is a Meal, Not a Cleanse  

​Spring is here, and while we’re still a good four months away from Amazon’s official Prime Day sale, their Spring Sale starts today and is offering lower prices on some essentials that will help with spring cleaning, or outdoor dining season, and some that just make weeknight dinners a little easier.. Some of our favorite Amazon Spring Sales. Kitchenaid Classic Artisan Stand Mixer → $400 $300. Cuisinart Ice Cream Maker → $90 $70. Nespresso Vertuo → $179 $108. Nocry Cut Resistant Gloves → $18 $10. Ninja Everclad 12-Piece Cookware Set → $330 $280. Whether you’re looking forward to warmer weather — and the grilling, frozen desserts, and picnics that come with it — or are always on the lookout for a bargain, we’ve pulled the items from Amazon’s massive March sale that have met our testers’ standards over the years. Plus we’ve included some tools and accessories that are just nice to have on hand, and why not save a few bucks while you’re at it?. Outdoor Cooking and Dining Deals for Spring and Summer. Whether you plan to head outdoors to entertain or cool off, as the weather gets warmer it’s time for cold treats and a hot grill. If you’re looking forward to ice cream and sorbet season (OK, it’s never not ice cream and sorbet season) and want to level up your home ice cream set up, consider our budget pick for compressor ice cream machines. If you’re gearing up to grill this summer, we found deals on charcoal and pellet grills, plus a smoker and grill combo from Oklahoma Joe’s and Pit Boss. And don’t forget your grill gadgets, like wireless meat thermometers from ThermoPro.. Cuisinart. ICE-21 Ice Cream Maker. $90 $70 (22% off). Amazon. Whynter. Ice Cream Maker Machine. $400 $332 (17% off). Amazon  

​In New York City, crocus sprouts are beginning to line the sidewalks and the sun is staying above the horizon past dinnertime. After a particularly brutal, frigid winter, New Yorkers are emerging from hibernation; we’re dusting off our light jackets, renewing our Citi Bike memberships, and—my favorite harbinger of spring—making brunch plans (Second Winter be damned).. As the designated reservation-maker of my friend group and family, I took it upon myself to prepare for brunch season by revisiting a few iconic New York City dining spots. Are the places we once clambered to get into still delivering good vibes and great food?. Because no one wants to be the person who books an old standby for Easter or Mother’s Day brunch only to end up with soggy eggs and goopy hollandaise, I made reservations to check in on Locanda Verde, Sarabeth’s, and Lafayette. After eating all the pastry, pancakes, and quiche my stomach could handle, I have some thoughts. Read on for where to go, what to order, and what I’d skip.. Watch my video review. Locanda Verde (Tribeca). Reserve Now on DoorDash. Located on the corner of North Moore and Greenwich, Locanda Verde is a stone’s throw from Bubby’s, another longstanding brunch hotspot. But unlike Bubby’s, which is as famous for its waits as it is for its pancakes, Locanda takes reservations for weekend brunch—a must when you’re the one in charge of making sure your group can be seated before anyone gets hangry. Inside, the restaurant is well-lit and spacious. Its high ceilings made the space feel grand, but the tufted leather banquets invited us to get comfortable and stay a while. Service was friendly and attentive during my visit.. Because brunch is only offered on weekends and we dined at 10:45 a.m. on a Friday, we technically ordered off the breakfast menu—but brunch has many of the same offerings. The menu is full of classics, many with an Italian flair. We ordered the signature pastry basket, frittata caprese, lemon ricotta pancakes, Anson Mills steel cut oats (available only on the breakfast menu), and a side of breakfast sausage, all of which arrived at our table in record time.. The pastry basket had a nice variety of items (like a pistachio coffee cake and some sort of truffle-scented scone), but if you’re craving a sweet shareable dish, you’re better off ordering the lemon ricotta pancakes. The pancakes were fluffy on the inside and lacy at the edges, topped with a generous dollop of Meyer lemon curd and a handful of gloriously plump blueberries. They hardly needed syrup, but we doused them in it anyway.  

​Bread knives are one of those kitchen tools where the expensive models get all the glory—and sometimes they deserve it. Our favorite overall bread knife costs close to $100 and glides through crusty sourdough like it’s nothing. But here’s the thing about serrated knives: the teeth do a lot of the work, which means a well-made budget option can punch well above its price. The real question isn’t whether you should splurge. It’s whether you even need to.. Our top pick. The best bread knife under $25: Mercer Culinary M23210 10″ Bread Knife, $17. After testing eight budget bread knives, one was a clear winner. The Mercer Culinary bread knife produced the cleanest slices, handled tomatoes effortlessly, and had the best handle we tested—grippy, secure, and comfortable in a way that cheaper knives rarely manage. It costs under $20 and feels like it shouldn’t.. In this article. How we tested. Our top pick. Other cheap bread knives we liked. Bread knives that were a cut below. The final takeaway. How we tested. I tested eight budget knives from well-known kitchen brands, each priced between $13 and $25, on the tasks that actually matter: slicing thick sourdough, cutting sandwich bread, and tackling tomatoes—the classic stress test for serration sharpness.. Our top pick: Mercer Culinary M23210 10” Bread Knife, $17. Mercer. Culinary M23210 10” Bread Knife. $17 $16 (6% off). Amazon. The best budget knife we tested, and it isn’t particularly close. From the first cut into a crusty sourdough loaf, the Mercer produced cleaner slices than anything else we tested. The 10-inch blade is long, sharp, and well-balanced—it glides through crust and crumb without tearing, and dispatches tomatoes into neat quarter-inch rounds with almost no pressure.. The handle is a standout, too: textured and rubbery in a way that feels genuinely grippy rather than just plastic-with-ridges. It’s the only knife we tested that felt fully secure even with slightly damp hands. At under $20, it performs like it should cost twice as much—and it’s the one we’d reach for every time.. What we love: Cleanest cuts of the group; effortless on tomatoes; long, balanced blade; superior grip.