The Secret Trick to Making 5-Minute Homemade Pasta Sauce

In a perfect world, you’d whip up a Bolognese sauce from scratch every night. But time constraints are a thing, and a lot of the time the best you can do is use your brute strength to twist the airtight lid off a jar. But we just found a faster (and tastier) way to make homemade pasta sauce from scratch.

What you need: A cheese grater and a pound or two of fresh or slightly bruised tomatoes. (The softer and juicier the tomato, the better.)

What you do: Slice the bottom off the tomato, then, using the large holes in your cheese grater, grate the cut end of each tomato into a bowl until you reach the stem. Sprinkle generously with salt, then simmer the tomato mixture in a skillet until the consistency thickens. (Five minutes should be good.)

Now pour it over the pasta. Your deliciously easy dinner is served.

The Best Foods for Your Age, According to Science

Eating healthfully is always important, but the nutrients you need most can vary by the decade. Here's your guide to what to eat and when from your 20s through your 60s and beyond.

In Your 20s

The Food: Yogurt 

Why: For the bone-building calcium. We stop building bone mass around age 30, making your 20s make-or-break (no pun intended) time for gaining bone strength. At this age, you need 1,000 mg of calcium per day to meet your recommended intake–8 ounces of plain low-fat yogurt has 42 percent of that. (Just watch the sugar in any low- or non-fat varieties, as it's often added for taste.)

Where else you can get calcium: You know it's present in other dairy products, like milk and cheese, but there are a lot of non-dairy options too, says Kristin Kirkpatrick, RD, the manager of wellness nutrition services at the Cleveland Clinic's Wellness Institute. Tofu, salmon and leafy greens like kale are all good sources.

The Food: Eggs 

Why: Their yolks have vitamin D, which helps your gut absorb all that calcium you're taking in. "You really need both to build up your bones," says Kathryn Sweeney, RD, a dietitian in the department of nutrition at Brigham and Women's Hospital in Boston.
Where else you can get vitamin D: Swordfish has lots of vitamin D, but it's also among the highest-mercury fish, so eat it sparingly. Sardines and canned tuna are high-vitamin-D foods you can eat as often as you like.

In Your 30s

The Food: Sunflower Seeds

Why: Arthritis doesn't usually strike until later in life, but the joint damage that can lead to it starts in your 30s, says Kirkpatrick. Seeds like sunflower seeds are packed with healthy omega-3 fatty acids, which can minimize that damage by helping lubricate the joints and lowering inflammation.

Where else you can get healthy fats: Omega-3-rich foods include nuts, other seeds like chia seeds and flaxseeds and, of course, fish like mackerel and anchovies.

The Food: Asparagus

Why: It's high in folate, "which is an important nutrient whether you're pregnant right now or just thinking about having kids," says Jennifer McDaniel, RDN, a spokesperson for the Academy of Nutrition and Dietetics. (Folate is the naturally occurring form of vitamin B9–folic acid is the synthetic version that's often added to fortify foods or used in supplements. There's no evidence that one form is better than the other.) Just four boiled asparagus spears have 22 percent of your daily folate needs. (You need 400 mcg per day normally, but 600 if you're pregnant and 500 if you're breastfeeding.)

Where else you can get folate: It's found in beans, dark, leafy green veggies, avocados and nuts.

In Your 40s

The Food: Lentils

Why: "Plenty of my patients have slowing metabolisms in their 30s, but it's more common after 40," says Kirkpatrick. "That's when the weight, especially belly fat, starts coming on and it becomes really difficult to take it off." With 15 grams of fiber in a 1 cup serving, lentils are among the highest-fiber foods, and can help you manage your weight in an easy way. In a small 2015 study in the Annals of Internal Medicine, focusing solely on fiber intake (30 grams per day) was nearly as effective for weight loss as a more complicated diet that required followers to eat more fruits, vegetables, fish and lean protein plus cut back on salt, sugar, fat and alcohol.

Where else you can get fiber: Fruits like berries, apples and pears are excellent fiber sources, as are whole-wheat spaghetti, popcorn, beans and vegetables like peas and broccoli.

The Food: Grilled Chicken Breast

Why: Your 40s are when you need to start minding your blood sugar, because your diabetes risk is higher. Lean protein can help limit fluctuations and the insulin your body pumps out in response to blood sugar spikes, says Sweeney. Sixty-three percent of diabetes diagnoses happen between the ages of 40 and 64, according to the most recent national data from the Centers for Disease Control and Prevention, and the National Institutes of Health recommends that you start getting tested for diabetes and pre-diabetes at age 45. (You should talk to your doctor about getting tested earlier if you're overweight or have other risk factors like high blood pressure or cholesterol.) Lean protein can also help counteract the changes in body composition that happen in the years leading up to menopause, says Kirkpatrick, when lean muscle tends to drop while body fat increases.

Where else you can get lean protein: Look for lean ground beef, lean cuts of pork and, for your non-meat options, choose Greek yogurt or eggs.

The Food: Walnuts

Why: They're incredibly high in omega-3 fatty acids. Recommended in your 30s for your joints, in your 40s, these fats may be just as important for your state of mind. There's a link between inflammation and depression, and omega-3s have anti-inflammatory effects on the body. Here's why that matters right now: Women between the ages of 40 and 59 had the highest rates of depression, according to data gathered by the CDC between 2009 and 2012.

Where else you can get omega 3s: You know that fatty fish and seeds are among your best options, but lesser known sources include spinach, tofu and navy beans.

In Your 50s

The Food: Cottage Cheese

Why: Your bone density stays pretty steady from 30 to 50, according to the NIH, but in the first few years after menopause, most women experience a sharp drop that puts them at greater risk for osteoporosis. That's why you need an extra 200 mg of calcium per day after age 50, which you can get from many sources, cottage cheese included. At this age, food sources may be a safer bet than calcium supplements–a new study in the Journal of the American Heart Association found that women between the ages of 45 and 84 taking calcium supplements for their bones were more likely to have plaque buildup in their arteries, increasing the risk for heart attacks.

Where else you can get calcium: The usual dairy sources, or you can branch out with foods like white beans, black-eyed peas or seaweed.

The Food: Salmon

Why: After age 55, women's heart-disease risk goes up, partially because estrogen helped protect your body against it, and now that you're through menopause, your estrogen levels are lower. "Fats from fish like salmon can help lower your risk," says McDaniel. Research in the New England Journal of Medicine found that a Mediterranean diet (which emphasizes healthy fats like omega-3s) reduced the risk of serious cardiac events among people at high risk for developing heart disease. Fiber is also important, notes McDaniel, because it can help keep your cholesterol levels down.

Where else you can get healthy fats: Olive oil, nuts, seeds or any of the other omega-3 sources we've already mentioned.

In Your 60s and Beyond

The Food: Shellfish

Why: They're high in vitamin B12. This vitamin is found in lots of animal products, so unless you're vegan, it's rare to be deficient when you're younger. "But B12 needs stomach acid to be absorbed, and we start to lose stomach acid in our 50s and into our 60s," explains Kirkpatrick. Plus, there's a type stomach inflammation that occurs in up to 50 percent of elderly people that can make it hard to absorb B12, which means you'll need to eat more just to get your recommended intake. Finally, B12 is one of three B vitamins that can help lower your levels of an amino acid linked to dementia. (The other two B vitamins are folate and B6.)

Where else you can get B12: Rainbow trout and sockeye salmon, along with milk, yogurt and eggs.

The Only Margarita Recipe You Need

ABOUT THE MARGARITA COCKTAIL

The Margarita is one of the most popular cocktails in North America—for good reason. Combining the tang of lime and the sweetness of orange liqueur with the distinctive strength of tequila, our classic Margarita strikes all of the right keys.

Although many people reach for premade sour mix, we highly recommend using fresh lime juice. The end result is—let’s face it—superior.

When talking Margaritas, it’s easy to get lost in stories about who invented the drink or get mired in debates over salt versus no salt; blended or frozen; triple sec, Cointreau or Grand-Marnier. In our opinion, this version is the tried-and-true recipe for the best Margarita you can make. Memorize it, and you’ll always impress.

INGREDIENTS IN THE MARGARITA COCKTAIL

3/4 oz Fresh squeezed lime juice
1 oz Cointreau, triple sec or another orange liqueur
1 1⁄2 oz Blanco tequila Kosher salt (optional)

Garnish: Lime wheel
Glass: Cocktail or rocks

HOW TO MAKE THE MARGARITA COCKTAIL

Add the ingredients to a shaker filled with ice and shake.

Strain into a chilled cocktail glass or rocks glass filled with fresh ice.

Garnish with a lime wheel.

For a slightly sweeter drink, add a dash of agave syrup (one part water, two parts agave nectar) before shaking.

OTHER INFORMATION

Watch top bartender Jacques Bezuidenhout make a twist on the classic Margarita in our How to Cocktail video.

SPIRITS USED IN THE MARGARITA COCKTAIL

Herradura Blanco

COCKTAIL PROFILE

Flavor: Fruity/Citrus-forward Sour

Base Spirit: Tequila

Cocktail Type: Classics Margaritas

Served: Neat/Up On the Rocks

Preparation: Shaken

Strength: Medium

Difficulty: Medium

Hours: AfternoonDinner/Paired with foodEvening

Occasions: Cinco de Mayo

Brands: Cointreau

RUBY RED NEGRONI COCKTAIL FOR THE HOLIDAYS

The holidays have arrived! Parties are in full swing, and the crush will be on this weekend to get some last minute shopping done. It’s always great to pause during the hustle and bustle of the holidays for a good cocktail. Today’s libation comes to us from the fantastic new coffee table book, Southern Living’s Christmas All Through the South.

The book is chock full of gorgeous photographs, recipes for all types of food and drink, traditional and not so traditional. Southerners may be known for their fondness of bourbon, but there are plenty of campari lovers south of the Mason-Dixon line as well.

In less than ten minutes, you can whip up this gorgeous cocktail, perfect for the holidays. I’ll have more to say about this book on my companion blog, Savory Exposure coming soon.

Ruby Red Negroni

Makes 6 servings

2 cups fresh red grapefruit juice (3 large grapefruit)
1 cup gin
1 cup Campari
1 cup sweet vermouth
Crushed ice
1 1⁄2 cups club soda
Garnish: fresh orange slices

1. Stir together first 4 ingredients in a pitcher. Cover and chill.
2. Fill 6 double old-fashioned glasses with crushed ice. Divide juice mixture evenly among glasses. Top each serving with 1⁄4 cup club soda, and stir gently. Serve immediately.

Cherry-Pistachio Trifle

Easy to assemble and beautiful to behold, it's the ideal dessert for a crowd

If you've never had a trifle before, today is your lucky day. Trifle is the ideal dessert for feeding a crowd, because it's easy to assemble but looks impressive, you can make it in advance and it holds up well for a few hours. In this summery version, we layer cubes of blueberry pound cake with grapefruit pastry cream, stewed cherries and pistachios. It's the perfect way to put summer's ripe berries and cherries on display.

If you're prepping this in advance, make all the components up to a day before. Then assemble the trifle a few hours before your guests arrive and hold it in the fridge. That way, dessert is already taken care of, and you can focus on your guests.

Recipe from the Tasting Table Test Kitchen

    Yield: 10 to 12 servings
    Cook Time: 1 hour
    Total Time: 1 hour and 45 minutes, plus macerating, cooling and chilling time
    Prep Time: 45 minutes, plus macerating, cooling and chilling time

INGREDIENTS

    For the Pound Cake:

        Unsalted butter, softened, for greasing
        1¾ cups all-purpose flour, plus more for dusting
        1½ cups blueberries
        1 cup granulated sugar
        2 teaspoons baking powder
        1 teaspoon kosher salt
        1 cup plain Greek yogurt
        ½ cup olive oil
        ½ teaspoon vanilla extract
        3 eggs

    For the Grapefruit Curd:

        1½ cups sugar
        ¾ cup freshly squeezed grapefruit juice
        1½ teaspoons cornstarch
        ½ teaspoon kosher salt
        2 eggs, plus 3 yolks
        4 tablespoons unsalted butter
        2 teaspoons grapefruit zest

    For the Stewed Cherries:

        4 cups (1½ pounds) red cherries, stemmed and pitted
        ¼ cup kirsch cherry brandy
        ¼ cup granulated sugar
        2 tablespoons butter, unsalted
        1 teaspoon ground cardamom
        ¼ teaspoon kosher salt
        1 tablespoon cornstarch

    For the Grapefruit Pastry Cream:

        2 cups heavy cream
        2 tablespoons confectioners' sugar
        ½ teaspoon kosher salt
        Grapefruit curd

    For Assembly:

        Pound cake cubes
        Grapefruit pastry cream
        1 cup blueberries
        Stewed cherries
        ½ cup pistachios, roughly chopped
        ½ cup cherries—stemmed, pitted and halved

DIRECTIONS

        1. Make the pound cake: Preheat the oven to 350°. Grease and flour a 9-by-5-inch loaf pan. In a medium bowl, toss the blueberries with the sugar, mashing slightly to release some of the juices. Let them sit at room temperature for 30 minutes, stirring occasionally, to macerate.

        2. Meanwhile, in a medium bowl, whisk together the flour with the baking powder and salt. In a large bowl, whisk together the yogurt, olive oil, vanilla and eggs. Stir in the macerated blueberries, followed by the dry ingredients; mix until a smooth batter forms.

        3. Transfer the batter to the prepared loaf pan and bake until golden brown and a cake tester inserted into the center of the cake comes out clean, 1 hour to 1 hour and 10 minutes. Let cool completely, then cut into 1-inch cubes.

        4. While the pound cake bakes, make the grapefruit curd: In a small saucepan, whisk together the sugar, grapefruit juice, cornstarch, salt, eggs and egg yolks until smooth, then place over medium heat. Cook, stirring constantly, until thickened, 9 to 11 minutes. Remove from the heat and strain, then stir in the butter and grapefruit zest until smooth. Cool over an ice bath. Then chill until firm, 2 hours.

        5. Make the stewed cherries: In a medium saucepan, combine all the cherry ingredients, except the cornstarch. Bring to a simmer over medium-high heat and cook until the cherries have softened, 8 to 10 minutes. Remove from the heat.

        6. In a small bowl, mix the cornstarch with 2 tablespoons of juice from the cherry mixture until smooth. Then add that to the pot. Return the saucepan to the stovetop and bring the mixture to a boil. Cook until thickened, 2 minutes, and remove from the heat to cool over an ice bath.

        7. Make the grapefruit pastry cream: In a large bowl, combine the cream, confectioner's sugar and salt, and, using an electric hand mixer, whip to stiff peaks. Set 1½ cups of the whipped cream aside. Fold the remaining whipped cream into the grapefruit curd until smooth.

        8. Assemble the trifle: In a 3-quart trifle bowl, layer one-third of the pound cake cubes, followed by one-third of the grapefruit pastry cream, ¼ cup of the blueberries, one-third of the stewed cherries and 2 tablespoons of the pistachios. Repeat this layering process 2 more times to fill the trifle bowl. Spread the reserved whipped cream over the top layer, then garnish with the remaining ¼ cup of blueberries, the remaining 2 tablespoons of pistachios and the halved cherries. Serve immediately or refrigerate for up to 4 hours.

5 Crucial Mistakes You're Making with Chicken

You're Letting the Legs and Wings Fly

Trussing a chicken before roasting is not just for fussy cooks who put presentation above everything else (although we'll admit, tying the legs and wings so they're tight against the body does make the finished dish look picture-perfect). The practical reason for trussing is to help the bird cook evenly and stay moist. Otherwise, hot air circulates inside the open breast cavity, drying out that portion before the legs are done. It's as simple as taking some string and securing it around the legs, as this video shows.

You're Putting the Bird in with No Blanket

Peterson says another easy way to prevent "roasting a chicken to death" is to cover the breast with aluminum foil during the first 20 minutes of roasting. This will slow down the cooking of the breast meat so it ends up being done at the same time as the thighs. Just tent the foil (don't wrap it tightly) so air can flow underneath.

You're Sautéing Just 2 Pieces of Chicken

Cooking chicken in butter on the stove yields delicious meat that's golden brown and deeply flavored. And while chefs often tell cooks "don't crowd the pan," sautéing chicken is one instance where you really can pack it in. Peterson says your sauté pan should be completely full of chicken; because, if not, the butter will burn over any uncovered patches. The chicken parts need not be touching (small spaces are fine), but don't sauté one or two pieces in a large skillet or everything will taste burnt.

You're Guessing When It's Done

We know an instant-read thermometer is the best way to determine doneness on a whole chicken (it should be 140 degrees where the thighbone joins the rest of the bird, says Peterson). But if you don't have a thermometer handy, use the hand test. Press on the muscle with the base of your thumb; that's what raw or undercooked meat feels like. Now make a fist and press on the muscle again; that's what cooked meat feels like.

You're Starting a Fire When You Grill

Flare-ups are common while grilling chicken, and are usually caused by the fat from the chicken dripping onto the coals during cooking. Although they typically aren't dangerous, they can give the meat a bitter taste (not to mention a light coating of soot). Peterson's advice is to ignore what you read in most cookbooks and cook the chicken flesh-side down first, while the fire is hottest. By the time you're ready to flip it over to the skin side, the fire will have died down somewhat and be less likely to flare up while you're grilling the skin (i.e., fatty) side.

Scientists Say Something Is Very Wrong With the Tomato

Most people looking for a good love apple “end up with crap,” a researcher says.

Many of the tomatoes eaten these days are too big, too firm and just plain dull compared with those from a half-century ago, according to new research.


In a paper published Thursday in the journal Science, a team of researchers say they analyzed the genetic code of nearly 400 varieties of tomatoes ― from the common red supermarket types to the funky heirlooms found in farmers markets. Led by Harry J. Klee, a professor of horticultural sciences at the University of Florida, the team found many of this generation’s tomatoes have lost key elements that make them taste, well, like a tomato.


To know what makes a good love apple, Klee said, you really have to understand three things that go into the vegetable’s flavor profile: sugar for sweetness, acid for the sour tang, and dozens of “volatiles,” or aroma compounds, that make up the euphoric, tomatoey scent.


“The tomato is unlike some fruits and vegetables in that there’s no one compound that I’d give you that you’d smell and say, ‘that’s tomato.’ Bananas, strawberries I could give you one compound and you’d know,” he said. “You’ve got sugars providing the sweetness, you’ve got acids counterbalancing and 25 or more volatile chemicals that are the aroma of the tomato. Without those you have no flavor, it’d just be completely bland.”


Unfortunately, Klee and his team found, vegetable breeders have grown varieties of tomatoes over the past few decades that are big and firm (and great for shipping), but missing many of these aroma compounds that make for a good bruschetta. Klee said what may have started as the loss of one volatile here and another there quickly cascaded into a flavorless, bland orb not worth its salt.


“If you compare tomato flavor to a symphony orchestra ... you’ve got a piece of music where you’ve got all these different parts to it. If you remove one or two instruments, it still sounds pretty much the same,” he said. “If you slowly remove instruments you might even be fooled that it’s still good, but over time you say ‘wait a minute, it’s just not right.’”


One big exception to the sad state of the average beefsteak is the resurgence of so-called heirloom varieties seen in farmers markets and upscale grocery stores. Those vegetables are often grown using generations-old seeds, selected for their flavor above all else. But they come at a premium.


Klee said a well-known, flavorful variety, the Campari tomato, can cost nearly four times the price of a regular tomato in his state of Florida. However, “most people aren’t willing to pay that difference,” he said, and “they end up with crap.”


All is not lost, however.


Researchers say most breeders haven’t had access to expensive equipment that can gauge the tastiness of a tomato. Using the new data, farmers can opt to plant vegetables prized for their flavor, rather than appearance, and expand on a $2 billion annual market for the product in the U.S. alone.


“We can easily push it back that 50 years and recapture a good deal of the flavor without compromising the modern tomato at all,” Klee said. “It’ll be much, much better than what’s out there today.”