Simple food. Good flavor. A little less waste.Share your recipeRestaurantsFood news & recalls
For the way you really cook

Good food.
A plan for the rest.

Find something delicious for tonight. Choose what goes with it. Make good use of what you bring home.

A thick mushroom and barley stew with diced carrots and celery in a shallow bowl, topped with parsley; a slice of bread sits beside the bowl.
New from our kitchen collectionMushroom and Barley Stew with Carrots and ThymeAbout 20 minutes to prepare and about 65 minutes to cook; about 85 minutes total. ·
Vegan Barley and Mushroom Soup by Veganbaking.net, via Wikimedia Commons; original Flickr image 4152061002; CC BY-SA 2.0. Adapted display copy.Explore this recipe →

What’s in your kitchen?

Make the next meal easier.

235 recipes to save, combine and cook, with portions and shopping lists in one place.

Fresh from our recipe collection

Newest recipes to cook.

Browse recipes →
Sliced red and golden beets with goat cheese, arugula leaves, thin pale shallot rings and a crisp beet garnish on a plate.side

Roasted Beet, Goat Cheese and Arugula Salad

About 15 minutes to prepare, 45 to 60 minutes to roast, about 15 minutes to cool, and 10 minutes to assemble; up to about 100 minutes total.

Published

4 side servings per full batch

Shop the Week, Cook It Fresh

Buy for the meals.
Plan for what’s left.

Check what you already have, choose connected dishes, and leave room for a fresh pickup near cooking time. Keep ingredients and reserved portions tied to a specific next meal.

Explore the weekly approach →
  1. 1Check the kitchen.
    What needs using? What is already in the pantry?
  2. 2Choose connected meals.
    Share ingredients while changing flavor and texture.
  3. 3Leave room for real life.
    Plan a fresh pickup and a flexible pantry night.
Food news has its own place.

Restaurant discoveries and food recalls remain easy to find.

Food news & recalls →
From the recipe collection