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President Trump at the White House on Friday.
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President Trump at the White House on Friday.
Ghislaine Maxwell is serving a 20-year prison sentence and has recently been moved to a minimum-security facility.
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Melissa Clark’s apple pie.
President Trump gave King Charles a replica of a sword belonging to Dwight D. Eisenhower last month during his state visit to Britain. The administration had sought a real one.
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President Trump has been trying to remove Lisa Cook from the Federal Reserve Board for months.
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Jerome H. Powell, the Federal Reserve chair.
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For as basic a necessity as it is, feeding yourself is a lot of work. What's more, feeding a household is even worse. There's the planning, then the shopping, the unpacking, the cooking, the storing, and finally, the cleaning, all of which has to be done over and over again forever. We all know what it's like to be faced with this task and just decide to open up Uber Eats and pay a bunch of fees to have someone do (most of) it for us. Apps are the saving grace when meal planning gets too daunting—but you're using the wrong apps. Forget Door Dash and Grub Hub: These apps can help you plan, shop for, and prepare meals on your own while still offloading some of the hard work on tech.
Here are some meal-planning apps that can suggest recipes based on your dietary preferences, put together shopping lists, and even walk you through the cooking. They can't box up leftovers or wash the dishes, but maybe one day in the future, we'll get there, too.
BigOven is a meal-planning app that grants you access over one million recipes—and new recipes are constantly being added. I like a few different things about it: First, you can input some of the ingredients you already have and get recipes based on those, reducing your grocery shopping and limiting how many of those million-plus recipes you need to scroll through. You can scan handwritten recipes in, too, and let the app turn them into recipes you can store there, preserving family traditions. Finally, I appreciate that it has a browser version, since that makes it easier to type, browse, and scroll. A few of the apps on this list also work on the browser. In general, I like to do a lot of my planning and work on the computer, then call in my phone at crunch time, just when I need to refer to a recipe.
The free version is nice, but limited. You get the ability to put together a grocery list and one free recipe scan. For more detailed meal planning, you’ll need to upgrade to its paid version for $2.99 per month or $24.99 for the year. Think of it like this: You'll save that much by skipping a delivery order or two.
Cozi is a family organizer, so you might not think of food and recipes when you first hear about it—but don't be fooled. In addition to its daily calendar and to-do lists, Cozi provides space for you to keep a grocery list (which any family member can add to in real time) and even offers up recipes. Not only can you plan your meals' content, but you can schedule them for when everyone is available.
The basic version is free, but the premium version, which is $39.99 per year, offers more features, most of which have to do with the family management aspect (like birthday tracking and calendar searching). If you're using it for meal planning, you may not need to upgrade; I was able to build out an entire schedule of recipes without paying.
Eat This Much is really ideal for anyone with specific nutrition and fitness goals. It puts together plans based not only on your budget and personal preferences, but your nutritional plans, as well. You're prompted to enter in how many calories you'd like to eat in a day, as well as how many grams of protein and other nutrients you want to hit. It even doubles as a calorie tracker and comes with a database of nutritional information about restaurant and packaged food. If you're meal planning and prepping for fitness or health goals, this could be the one for you to really focus in on. (Relatedly, if you're in the market for a comprehensive calorie and nutrient tracker, I am a huge fan of Lifesum.)
Money comes into play if you want more features. For $8.99 per month, you can create meal plans for a week, used advanced search features, view your past meals, and generate reports on your eating habits, to name a few. A bump up to $59 per month unlocks bulk meal plans for over a week in advance, macro tracking, and a recipe database, among other things. That's not exactly a small cost, but if you're serious about meal prepping, give it a look.
Mealime is widely recommended in forums for meal planners and caters to busier people because it's full of recipes that can be made in under half an hour. You can filter recipes by dietary restrictions or preferences, generate a grocery list, and get on with your day. It's a little bare-bones beyond that, but as a picky eater, I appreciate the ability to eliminate recipes that include the things I don't care for. If you ever catch me eating a single mushroom, call the authorities because I'm sending a distress signal.
You'll get plenty of recipes in the free version, but you'll notice some are labeled "Pro." To get those, as well as other features like the ability to add notes, you'll have to upgrade to the paid version for $2.99 per month. For its simplicity of use and fairly low cost, this is a favorite of mine.
eMeals emphasizes that it's meal planning "made simple," and they mean that. You get pre-loaded, dietitian-curated menus that come in "themes." Themes can be kid-friendly, keto, quick, etc. The apps on this list with thousands of recipes to scroll through are great, but if you just want someone or something else to pick for you, start here.
eMeals also has partnerships with major grocery retailers, which makes creating your grocery list a little easier and more specific. Another on the list that has a robust browser component, this makes things almost too easy.
Plan to Eat is for people who have a general sense of what they like or want to eat, but just need a little push on the organization. You can clip recipes from the internet or browse recipes in the app, add them to the built-in calendar, and create grocery lists that are specified by category, making shopping easier. The app's cooking view even comes with step-by-step instructions that include timers, walking you right through everything you need to do down to the minute.
You get a free two-week trial, then you'll pay $5 a month or $55 a year to access all the features.
“I don’t accept it, and I don’t think anyone else should accept it,” Marjorie Taylor Greene said of the decision not to release more information about Jeffrey Epstein.
“Playing around with the Fed can often have adverse consequences — the absolute opposite of what you might be hoping for,” Jamie Dimon, chief executive of JPMorgan bank, said Tuesday.
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I’ve always preferred pulled pork or pulled chicken sandwiches to the whole-cut variety. When meat is shredded it holds onto sauces better, and I've always found that leads to a superior eating experience—this despite the fact that shredding meat is undoubtedly more work than cutting it. Luckily, there's an easier way to get it done: use your stand mixer for the job.
I first learned of this method in a video like this one, focused on making a shredded chicken salad. The person fitted the stand mixer with a whisk attachment, switched on the machine, added their ingredients, and scooped out the finished salad. My initial reaction was that the completed chicken salad looked a bit too smooth and lacking in texture. The video maker essentially admitted as much, but was otherwise pleased with the results.
I was intrigued enough to try shredding in a stand mixer myself—with a few modifications.
Usually when I shred chicken with forks I at first think, “oh, this isn’t so bad,” and then a few minutes later, my palms have developed reddened fork handle-dents. It’s not that the act of shredding is complicated or particularly hard to figure out, but if you need to shred enough for a barbecue for 20 people, it can be a painful task. The stand mixer method will get the people their pulled pork sandwiches faster.
When stand mixer-shredding for pulled pork or chicken, keep in mind that you need to keep your eye on it so it doesn't get overworked. Pork can be fattier than chicken, and thus even easier to accidentally over-shred. (You might note that slow cooker pulled pork falls apart readily, which is true; I'll reiterate that it’s not that pulling apart the meat is hard, it’s just a lot to do if you have a large quantity.)
Toss the meat into the mixing bowl and use a paddle attachment—not a whisk attachment—to start shredding it.
Keep an eye on the meat's progress. With no exaggeration, my pork was nearly ready in fewer than 10 seconds on the lowest possible setting. What an absolute dream! No reddened hands, and I could empty out the shredded meat and start pulling the next pork butt. If you have a tougher cut of meat, it may take a touch longer.
After the meat is pulled to your satisfaction add your favorite sauce and switch on the machine for another 5 seconds. Done.
What does this mean for us shredded meat lovers? Well, it means you may want to get yourself a stand mixer if you don’t already have one. I think this method is an absolute game changer for tougher, drier meats like chicken, and a very reasonable option for tender meats when you have three or more pounds of it to shred.
I’ve had my Kitchen Aid Professional 6-quart for more than a decade, and while newer models are quieter, this ol’ girl is as effective as ever. Though I can’t find the 6-quart model in stock anymore, the 5-quart is a good alternative, or if you're looking to save a little more then try this Hamilton Beach model.
I always consider clean-up when I’m deciding if a gadget or appliance helps with speedy cooking, and the amount of time saved here cannot be argued. Losing the cutting board, the dripping juice, the knives, and the forks, and simply popping the meat into the mixing bowl—it's a huge mess avoided. The bowl prevents juices lost to the cutting board, and the paddle attachment is easy to clean. Between shredding and cleaning time, I'd estimate it saves me 10 to 20 minutes of effort.
Beyond that, the mixer does the stirring for you, so you can drop in chopped ingredients and sauces for a simple, effective multitask. Essentially, using a stand mixer takes all the tough work out of preparing a pulled meat dish, and makes cooking big batches more accessible too. I would absolutely suggest it to older cooks or anyone with reduced shoulder mobility or arm strength. Your backyard summer parties are about to include much more relaxation, and much less hand pain.
Zohran Mamdani, the Democratic nominee for New York City mayor, is meeting with more than 100 business leaders on Tuesday. Some of them are wary of him winning the general election in November.
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I typically use my air fryer to cook freezer snacks or to make quick work of meats and veggies, but I most appreciate this countertop convection oven when I need an escape from the usual sink full of bowls and frying pans leftover after making dinner.
Last week, I needed that freedom more than ever, so for the first time in my air frying history, I tried preparing all of my meals in my Instant Vortex air fryer. It wasn't always great, but I ate, and I learned.
The Instant Vortex was my tool of choice for this challenge. It’s a basket-style air fryer, and while I’ve tested quite a few air fryers out, I reach for this one for most daily recipes. You might wonder why I don’t prefer a toaster oven-style air fryer, like my "Best Overall" choice, the Cuisinart Air Fryer and Toaster. I do like them and I think they’re great for baking, but they require a lot more counter space than I have to offer in my apartment.
The Instant Vortex, on the other hand, is medium-sized, lightweight enough to move in and out of its storage space, and it browns and crisps evenly.
Last week was hectic so my meals weren’t always picture-perfect examples of a balanced diet. Despite being a food writer, many of my meals are more like uncoordinated snacks. The week’s fare contained eggs, potatoes, mushrooms, peppers, a variety of marinated meats, sausages, dumplings, ravioli, cheese, and sandwiches. Some of these items turned out as expected because I make them all the time, while others were surprising. One of them I’d never make again.
Here's what I learned.
The Instant Vortex is great at roasting vegetables. Everything from mushrooms to sweet potatoes, to chickpeas and peppers—I’ve only had success roasting veggies in this simple basket air fryer. This week I tossed in three medium sweet potatoes at once. I had pricked them around the exterior, mostly because this helps signal when they’re done (the sugary juices bubble out and caramelize when the potato is cooked through), and I ended up eating one as a midday snack for three days running.
For dinner one night, I made roasted stuffed portobello mushrooms (basically the mega version of these stuffed mushrooms that I love so much). I tried another version with mashed potatoes as the stuffing too. The verdict: absolutely filling and flavorful, and a simple clean-up of washing out the air fryer basket with soapy water.
The takeaway: Any meal that could consist of two or three roasted items absolutely crushed in the Instant Vortex. Dinners were easy and hands-off all week. If you're going the all air fryer route, this is my first suggestion.
What if you eat eggs for breakfast, or something else that you’d normally cook in a stovetop frying pan? This was literally my very first challenge to conquer, as I can't not eat eggs in the morning. I know that I can take the grate out of the bottom and fry my eggs directly in the basket, but I did not want to get the bottom of the basket all oily and have clean it up. I also knew I’d be putting sausage in there and making a breakfast sandwich.
Instead, I got good use out of my six-inch cake pans. A cake pan that’s small enough to fit down in the basket provided me with a small sturdy surface, with the added benefit of being metal: Even though convection ovens heat from the top I knew that the metal would conduct that heat up through the bottom eventually.
I buttered the pan, cracked my egg into it, and tossed in a couple Brown ‘N Serve sausages. I placed the pan in the basket, and since there was room left on the sides, I put my bun back there to toast up too. I checked on the sandwich’s progress after a few minutes and removed the bun so it didn’t dry out. The rest cooked up in about five minutes, and my breakfast was a runaway success.
The takeaway: If you want to faux-sauté something in your air fryer without additional mess, a small cake pan is your best friend.
Unfortunately for me, I love soups and steamed items. Soup was clearly never going to work in the air fryer, so I did not attempt it, but I just couldn’t let steaming go. I’d tried air fryer steaming dumplings once before, and I ended up disappointed. This time, with the newfound success of cake pan cooking, I tried a different approach.
I added about a quarter inch of water to the cake pan. Put a layer of carrots down and topped them with frozen dumplings. Then I covered the pan tightly with foil. The idea was to capture the steam as the pan and water heated up. I used the carrots to keep the dumplings out of direct contact with the water, like a steamer tray, and I figured they might cook too, and I could have nicely steamed carrots.
Well, the dumplings did steam. However, it took longer to do it in the air fryer than in a simple stove top steamer, and the carrots didn’t cook. I tried the foil-cover method again but with no water, using fridge-cold ravioli over small asparagus cuts and leftover barley. This was much more successful, and I think that’s owed to the warmer starting temperature, along with the fact that the items were less dense and added moisture wasn’t really needed.
The takeaway: If your stove broke and your microwave were broken and all you had was an air fryer, then I would suggest trying the foil covered method for steaming—but not if the ingredients are frozen or dense. It’ll just take too long, and you risk some of the ingredients getting mushy.
I roasted tons of chicken, marinated pork, and steak. Those were incredible, but I was most proud of making the entire breakfast sandwich in five minutes with barely any clean up. I also dropped slabs of queso blanco into the air fryer and it crisped and browned perfectly—a huge victory.
Hands down, the steamed dumplings and carrots were inferior to any other method I’ve used to cook those items. Your air fryer simply is not a very good steamer.
While the air fryer is a versatile tool, I don’t think you’d be happy doing making every meal using it alone. While you could cook well-rounded meal after well-rounded meal in the Instant Vortex, you’d be missing out on some variety. Everything would be a version of crunchy or roasted. No soups, gently sautéd foods, steamed ingredients, and certainly no blanching can be done in the air fryer.
That said, the air fryer can significantly help streamline a good portion of meals, and you can reduce time spent in front of the kitchen sink with just cleaning up this one basket. Just keep my three takeaways in mind as you plan out your recipes.
If you’re a tennis fan, then you already know that Iga Świątek is the Wimbledon champ. If you’re a pasta fan, then you’ve already had your personal gut reaction to Iga Świątek mixing strawberries and yogurt into a bowl of shells. I’m never one to yuck someone else's yum—especially when they could grand slam my ass on the grass court—but if you’re not quite there yet with this viral fruit pasta sensation, here are some alternatives that might surprise you.
Presumably the strawberries and yogurt aren’t throwing you off, so let’s pause for a moment and consider pasta. Plain old pasta. Pasta is a carb. And like most unseasoned, unsauced carbs, it tastes pretty darn close to nothing. In fact, I think what we love most about carbs is the unlimited flavor pairings that always seem to work out well. So before you make a face at pasta and strawberries, consider the bland carbs that you’re normally cool pairing with fruit and take it from there. Let us begin.
Oats. Whether it’s a scoop of crispy granola with maple syrup coated pecans, or a steaming bowl of instant oats, strawberries and yogurt are a classic pairing. Simply chop up the strawberries and stir them in with a scoop of yogurt—plain or strawberry yogurt for an extra boost of fruity flavor.
Brioche buns. It’s never long before I kick off the training wheels, so let’s branch out to a sandwich. Brioche bread is light on sweet and strong on butter, making it a lovely companion for a strawberries and cream filling. Think of it as a more handheld strawberry shortcake swapping the biscuit for a bun.
Rice. Even though it’s my number one favorite carb, I can’t stand eating rice plain. It tastes the most like nothing (a close second only to plain, air-popped popcorn). However, it does have a signature texture, and its lack of flavor makes it a brilliant blank canvas for whatever you put on it—even sweet toppings. Add your mashed strawberries and yogurt into a freshly steamed bowl of rice, drizzle on some honey and add a pinch of salt.
Orzo salad. Finally, we’ve made it to pasta—rice shaped pasta. I adore cold orzo pasta salads. I think they’re fantastic for backyard barbecues or for picnics in the park. Instead of tossing in chopped bell peppers and parsley, try a sweet and tangy approach. Stir in chopped strawberries, torn basil, and a yogurt dressing thinned with honey and a splash of white balsamic vinegar.
Fruit and carbs work together just fine, and you can even test out other fruits you like. Did you see how we worked our way up the carb ladder? Heck, you might even be ready for Iga Świątek’s spaghetti or shells next.
Bob Jordan joined Southwest Airlines in 1988 as a programmer, rising to chief executive in 2022.
