Nourish Network | connecting YOU to a nourished life

Change–sustainable change–takes time. Here’s what you can expect along the way, and some help to make new habits stick.

Lia shares the chatter inside her head when she comes upon the 80 percent mark of “hara hachi bu.”

Make this great gathering dish with whatever you have in your fridge.

From pumpkin tart to tasty cookies, with our make-ahead strategies, dessert is the simplest part of the holiday feast!

You’ll see this fried rice come up every few months in Nourish Weekly Menus, always in a different guise. Sometimes with cabbage, sometimes with bok choy, sometimes with shredded pork, sometimes with spicy shrimp … you get the picture. Feel free to use add basic recipe to your rotation with anything calling from your fridge.…

Between Thanksgiving and Black Friday and Cyber Monday, I’m starting to feel gorged in every way. It happens every year for me right as November slides into December; I start to feel almost panicked about the cookies and treats and roasts ahead for the holidays. I start to feel a sense of gloom that I’m going to roll into the new year ten pounds heavier than I was at Halloween, which doesn’t feel so merry to me.

There are so many things I love about cassoulet … one of them being its versatility. Be creative with your leftovers–beans, roasted meat, stale bread–and see what it becomes.

I recently had the pleasure of sitting next to Beringer’s winemaker, Laurie Hook, at a wine dinner focusing on Beringer’s outstanding wines from Knight’s Valley and thought she’d be the perfect person to tap for this year’s Thanksgiving pairings. Here’s what Laurie had to say.

Think of this as an upscale cousin to the average Joe grilled cheese, and as a perfect pair with creamy soups. Feel free to mix up the cheese; I like to add a generous grind of pepper on top of the pears before topping too. You can use any type of pear you like, but…

I’ve always wanted a recipe like this, and I spent some time perfecting it. Would it be better to coat the cakes in panko? I wondered. It turned out to be too much trouble, and didn’t make the cakes that much crispier. What if I sprinkled cheese on the outside to make a crisp, savory crust? Nope. That didn’t add as much punch as I’d expected. This straightforward recipe–it takes just a few minutes to pull together–yielded the best results, and will be one I go back to again and again. I hope you do too.