Aliza Abarbanel

How to practice social distancing without going completely stir-crazy.

It loves me at my best and props me up at my worst. 

Because we can’t stop climate change with tote bags and reusable straws alone.

Rejoice! The tortilla boom is upon us. 

It’s less effective than straight-up bee pollen but infinitely more delicious. 

Some restaurants are taking radical steps to be climate-friendly, whether or not their patrons are ready. 

Sorry, sourdough, but some things are destined to be stacked between two pillowy, kinda sugary rolls.

Chia pudding makes me hit the snooze button. 

The dancing queen relies on supplements and ten-minute power naps. 

Inside MoMA PS1, Mina's is the latest museum restaurant that's a destination all its own.

Wine bars are my love language. 

Tiny kitchen? No backyard? Fear of smells? We got you.

I stash a packet in my desk drawer for sniffly mornings, gloomy afternoons, and any other time I need a boost that doesn’t come from an espresso machine.

Every day can start with that iconic toast, thanks to this year-long jam subscription.

Regenerative agriculture inspires exhaustive experiments in local flavor at Jordan Station’s fine-dining gem.

No substitutions, no ketchup, no problem. 

My cold-weather preparedness plan: Making this obe ata stew recipe from Egunsi Foods founder ‘Yemisi Awosan.

The reason I'll never stop carving jack o' lanterns. 

Before you stock up on a bunch of reusable products, figure out what waste you're replacing.