Amanda Shapiro

I bought my first Stasher bags out of eco-guilt. I didn’t know they would revolutionize the way I cook.

Be good to your nonstick and it will be good to you.

And some you don’t, but whatever.

It’s vegetarian, easy to transport, and it feeds a crowd.

Because no one has time to spend 15 minutes peeling an egg.

Filling if repetitive Italianish fare from a slightly deranged-seeming chef.

Who said bigger is better?

In her third Restaurant Diary entry, wine educator Kyla Peal talks about creating restaurants that are not only COVID-19-safe but also more equitable.

Simple syrup is the smartest way to sweeten any cold drink.

The satisfying chew of mochi + tofu’s soft quiver.

The mix of prompts, planners, and empty pages offers a helpful framework for feelings.

And it still looks great after all that use.

“When it came to food—and life—no one was braver than my sister.”

We consulted the experts to save our houseplants, bring order to our kitchens, and spark joy in our decor.

The professional maximalist shares how to play with color, patterns, and tchotchkes

And to be honest, I gave it to myself.

The secret to creating delicious, filling vegan meals in the middle of February? Do like the ancestors did—work with what you got

Forget fine jewelry—I want fine mesh instead.

Unsurprisingly, it was a big year for comfort food.

Who has room for a set of twelve wine glasses? You do.