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ET EATS + TREATS

S I S R A H T A C G N I K O CO

YOU TO W O L L A LE WILL ING STAPLES. O M A C A , AND GU ING AND SNACK K C O T S HICKEN ON OTHER DIN C , S U M OF HUM ER YOU TO TAKE S N O I S WN VER N AND EMPOW O R U O Y O MAKE FOODS SECTIO T G N I N LEAR E PREPARED TH BYPASS

by TIFFANY DUNCAN photos by CHELSI FISHER

The conveniences we have access to in our everyday lives is stunning — from apps that deliver our favorite food straight to the doorstep, or placing a mobile drink order to skip the line at Starbucks. But many people are too busy to even think about what we have started to give up at the throne of convenience — food being a major category here. Consuming quick and convenient food can take a toll on the body’s health, but more

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than that, it robs us of getting to experience what our own kitchens offer us. From chopping and dicing to simmering and sautéing, cooking is catharsis; it’s like releasing a pressure valve in the brain. Not only that, but getting comfortable in the kitchen is also empowering, as you will become less and less intimidated by the cooking process over time.

There are three pantry or fridge items most people always keep on hand: hummus, chicken stock, and guacamole. Learning to make your own version of each of these three staples will allow you to bypass the prepared foods section and avoid any added preservatives and sodium. Mastering them will also give you confidence that will serve as a jumping-off point to getting more comfortable and creative in the kitchen.

March 2018 (Vol. 32, No. 3)  

Where to Dine. What to Do. Where to Find It. When It's Happening. Preview 918 For 32 years, Preview 918 has been the best resource for disc...

March 2018 (Vol. 32, No. 3)  

Where to Dine. What to Do. Where to Find It. When It's Happening. Preview 918 For 32 years, Preview 918 has been the best resource for disc...