My breakfast looked a little like this
(nah it looked a lot like this bc this was my breakfast)
Whole wheat walnut toast with dark chocolate Greek yogurt, almond butter, peanut butter, cacao nibs, crushed almonds, superfood sprinkle, dark chocolate and fruit and chamomile, passionflower, lavender+spearmint tea
© Sarah Jane Sanders
Over-the-Top Dessert: Pastry chef Stella Parks’s incredible gluten-free chocolate cake features shredded pecans, luscious caramel and a fluffy coconut flake topping. Here, more of America’s best gluten-free desserts.
Whether you’re picking your own, gathering bushels from the farmers’ market or buying in bulk from the grocery store, strawberries by the bowlful are what’s for breakfast, lunch and dinner this time of year (or at least they should be). But stemming and coring the delicious red berry can be tedious. In this week’s Mad Genius Tips video, F&W’s Test Kitchen fruit ninja Justin Chapple shows you how to make quick work of that annoying task—armed with nothing but a straw. Learn more quick and brilliant skills by watching all of F&W’s Mad Genius Tips videos.
All of those Chinese takeout chopsticks you’ve been hoarding? They finally have a purpose thanks to this week’s Mad Genius Tips video. F&W’s Justin Chapple reveals the easy way to de-pit cherries using a chopstick and an empty wine bottle. (If you only have full wine bottles, you know what to do.) Learn more great skills by watching all of F&W’s Mad Genius Tips videos.
© Carey Jones
Wine Wednesday: Mimosas and Bellinis have long reigned as the bubbly brunchtime cocktails of choice. But sparkling wine adapts itself to so many cocktails; why not branch out a bit? Here, 3 sparkling cocktails to sip this summer.
© Fredrika Stjärne
Over-the-Top Dessert: This easy cake from star chef Rick Bayless gets Mexican flair from tequila, Mexican chocolate and pepitas.