Life’s more fun when you live it flavorfully—that’s why we pepper our days with dynamic reads, inspired adventures, brain-feeding podcasts, and recipes we’ll cook up as soon as we have the time. Here’s our Friday roundup of the five things we’re into and up to this week:
1. Appreciating | Vice
Eddie Huang Explores Hawaii’s Diverse Culinary Scene
Hawaii is one of the most culturally rich states in the U.S., which makes it a beautiful and intriguing place to explore – and eat! In this video, Eddie Huang gives us an in-depth look into the traditions that have shaped one of our most picturesque states.
2. Indulging | For Those Who Savor
Grilled Flank Steak With Tzatziki And Herb Vinaigrette
Steak and Tzatziki, two of our favorite flavor-rich eats. This recipe combines both to make a bold, easy-to-make entree for your
3. Procrastinating | The New York Times
10 Great Last-Minute Vacations This Summer
It seems like we blinked and summer’s almost over. As August fast approaches, we were tempted to set our sights on fall adventures ahead, so this article was just what we needed: a reminder that it’s not too late to fully savor summer ‘17.
4. Cooking | The Kitchn
Recipe: Farmers Market Pizza
When the local pizza chain starts to feel like a stale option, we’re all for reinventing our favorite cheesy-saucy treat. This recipe offers a guilt-free alternative to an otherwise indulgent meal, and we’re HERE for it. We recommend trying this dish at your next family dinner – it’s so good that kids won’t even notice the veggies!
5. Inventing | Fast Company
Google’s Quest To Develop A Plant-based “Power Dish” More Popular Than Meat
Health-conscious foodies, take note: This new food trend is worthy of your attention. With plant-based diets becoming more mainstream by the month, tech companies are trying to capitalize. Will the world permanently convert to a vegan diet with a product more popular than meat? That’s what Google is trying to figure out.