Oatmeal, and Not Your Grandpa’s Bowl

I. Love. Oats. They're the perfect vehicle for flavors, sweet or savory. And they can make an especially brilliant breakfast if you'd just toss those wimpy packets in the bin. This way is cheaper, tastier, and will get some heat in your belly for those chilly autumn days that are certain to come.

Nutrition Label Data – Understanding What We Eat

Nutrition labels aren't entirely useless—their regulations are surprisingly thorough and they provide basic information about most of the food we eat. Unfortunately, they also legally allow misrepresentation (mostly of serving portions), which the FDA and other regulatory bodies are often unable to validate. The far larger issue is understanding what those numbers and ingredients mean.

Tostones – Fried Plantain Medallions

This is one of the easiest and most rewarding dishes I've ever made. Ever. These are eaten all over the Caribbean and Central America, and are also called patachones and tachinos. Since they're starchier than bananas, they're usually eaten with some sort of savory dish and used to sop up fats and liquids—but they're also eaten as treats, which is how I've prepared them. Here's how to do it.

Viet Hoa

I was supposed to meet a friend. But as I stepped off the bus I found myself face to face with a place I'd only heard of. I didn't remember the name, but rather the location. So, just before 7pm, I walked through the corner entrance of the building on 49th and North Avenue: Viet Hoa.

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