Chefs and nutritionists share the concoctions that help them stay flush. Related: The 8 Complaints Nutritionists Hear Most Water: It’s vital to life and crucial for regeneration. But while every athlete is well versed on the boons of proper hydration—and the perils of dehydration—prioritizing your 8 daily glasses can be a challenge. Hence research suggests up to 75 percent of adults could be functioning in a chronic state of dehydration.
While many grape varietals, such as Cabernet Sauvignon and Pinot Noir, trace their lineage to historic vineyards all over Europe, the Concord is a distinctly American grape (and arguably the one Americans love the most)! Here's its history and a few knockout recipes showcasing its charms.
Photo credit: Everyday Food Rhubarb has a rascally reputation: One misstep during the cooking process and the tart stuff is apt to make you pucker (or so goes the conventional wisdom). But correctly doctored, the vegetable (yes, it’s technically a vegetable) is a delectable addition to crumbles, shortcakes, parfaits, and pies. Don’t worry, one of the classic ways to prepare rhubarb is the simplest: Rhubarb compote. So preaches this easy recipe from Everyday Food, which calls for a full cup of the sweet stuff, along with a good kick of ginger. We suggest swapping some of it out for honey; And a bonus for you overachievers: If canned and store properly, rhubarb compote will keep in your pantry for up to a year.
Sure, strawberries are great, but let’s face it: They can be a little, well, ho-hum sometimes. Especially when they’re out of season—which is now (out of season strawberries really just don’t taste like much). So that’s where rhubarb comes in.