We first discovered Further Products hand soap at a Clean Plates-approved restaurant, the same type of establishment from where L.A.-based founders Marshall and Megan Dostal source the discarded vegetable oil they use to make their line of hand soaps, dish soaps and candles.
Research has shown that kombucha may help immunity and digestion. A new study has even linked probiotics to improved thinking and emotion. So we came up with kombucha cocktails.
Founder Adam Eskin has revamped his body-building-protein-shake-90’s-approach of The Pump to focus on quality sourcing, seasonal ingredients and excellent taste at Dig Inn. Full Review »
It’s sweet. It’s savory. It’s everything you could ever want. (In a yogurt.) We love this new line of vegetable yogurts created by chef Dan Barber and his team at New York’s Blue Hill restaurants and made from hormone-free, grass-fed milk from Blue Hill’s own farm and other small farms in the Northeast.
Cookbook author and blogger Shauna James Ahern, also known as Gluten-Free Girl, shares with us her love story and most romantic recipe. This quiche is perfect for Valentine's Day, or everyday.
The BurgerFi nationwide fast food chain set up shop on the Upper East Side to bring New Yorkers a more natural version of the classic American greasy spoon. Full Review »
This quiche features a brown rice crust that's easy, gluten-free—and delicious. Though the recipe calls for brown rice, you can use any leftover cooked rice you have on hand. The protein from the chicken and brightness from the preserved lemon make this a satisfying meal-in-a-dish.
I remember how weird it felt to make cashew milk the first time. Then, I turned on the blender. Within a moment, the cashews and water had become…milk. Magic.
Traditional preserved lemons are a thing of beauty but they also take months to be fully cured. This quick preserved lemon recipe will give you the bright flavors without the wait.
Olive oil is an important healthy fat and essential part of our cooking repertoire. Last week, the New York Times revealed that many olive oils labeled “Italian” and “extra-virgin” are neither from Italy nor extra virgin.
By just adding Vitamin A and fiber-filled carrots, Chef Matt Lightner of the Michelin two-star Atera restaurant makes addictive guacamole better for you.
Ready for spring cleaning? Try this delicious green juice (it can be made in a blender or a juicer), from Clean Plates-approved restaurant Rouge Tomate.
Does your casserole need a makeover? Toss the canned soup, and try Spaghetti Squash and Farro Casserole from Chef Michael Laarhoven of Clean Plates-approved restaurant Back Forty West.
Get a taste of the Caymans with this easy, authentic recipe from Chef Eric Ripert.
Magic Mix Juicery founder Jil Larsen used to suffer from melasma, a skin condition that caused dark marks. Since changing her diet, her skin has changed, too. Read what changes she made.
A staple of the Stone Age, a venerated foodstuff of the Vikings: Nordic Breads' whole grain rye bread is a hearty find. Get a taste, plus a sandwich recipe.
Get five powerful, pain-relieving ingredients to add to your juicing repertoire, from the newly opened Creative Juice Café.
Get the inside scoop on a new Monday night supper club from Chef David Santos.
Should you be eating like a Stone Ager? Jordan Brown, the owner of Manhattan's Paleo diet-inspired Hu Kitchen, explains why cooking old, old school could be a great new idea.
Paint the town red with Rouge Tomate's recipe for a twist on a classic cocktail.