Eating

Mushroom-Olive-Shallot Pate. Deeply aromatic, intensely flavorful. Scramble it with eggs. Spread it on toast. Sauce your pasta with it. Top your pizza with it. Dip vegetables in it. Dress sandwiches with it. 12 cents for a tablespoon that goes a long Way.

The light and lemony dressing is great with the nutty and kinda rich, high-protein whole grain. And that's all terrific with the tart Spring rhubarb and sweet red grapes. The whole's made even Better by the slightly sharp Spring leeks.

Less than 50 cents per slice. For a light, intensely flavorful but not too sweet dessert. Pretty terrific for breakfast, too. Amazing how easily you can make this Better and Cheaper than you can buy it.

Your own prepared horseradish. So much Better Cheaper and Stronger than the bottled kind you might be moved to tears. I just made my first batch. It's another revelation about the superiority of stuff you make fresh.

These ribs melt in your mouth. Rich and juicy. Never stringy. Always aromatic. And you don't have to slice them before serving. This meal-in-a-single-pan, feast-on-a-single-platter is something to celebrate.

Less than five minutes of preparation to get an exceptionally tender, flavorful and aromatic chicken. The chicken, some herbs and your stove do the rest. Then you eat. Tender, moist, delicious. Way to be.

7 or 8 hours of sightseeing that burns 2,400 calories along a 17-mile Walk. Way more calories than your delightful Bayfront breakfast, your killer empanada lunch and those superior dinner ceviches and tiraditos add up to.

Like risotto, but made with farro. The first cultivated grain. We humans have been growing this stuff for more than 10,000 years. Incredibly high in protein. Great nutty flavor. A light, bright, satisfying meal with a big range of fresh flavors and textures.

Luscious, elegant and hearty. Deep, richly flavored rice with the bright, sweet flavors of spring and summer. Easy to make it great in 30 minutes. Required kitchen skill: stirring. And not too much of that.