Real food, sized for two plates
I cooked on restaurant lines for years. Now I cook at home for two, and most recipes I find are written for six. Everything here is scaled down and tested in a small kitchen with one good skillet.
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Food and circulation
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Why Morning Erections Fade: Blood Flow, Nitric Oxide and a Two-Minute Mirror Habit
A morning erection is a blood-flow event that runs on nitric oxide. What the research says about age, a habit at the bathroom mirror and four foods from the kitchen. A paid page from the makers of Vigor Jelly.
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Eating for Circulation: What This Section Covers and How We Check It
Why a cooking site for two has a section on food and blood flow, what gets written about here, and the checklist every claim goes through before a recipe gets published.
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Beets, Greens, Cocoa and Pomegranate: The Blood Pressure Claims, Checked
Beet, spinach, cocoa and pomegranate drinks get passed around with big promises attached. Here is what each claim says, what the trials actually measured, and how much of it reaches a home glass.
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Building the Beet Cocoa Smoothie, Step by Step
The smoothie broken down the way a prep list would be: which cocoa to buy, how to cook the beet ahead, why the banana goes in frozen, and where a home blender gets it wrong.
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Beet Cocoa Smoothie with Spinach and Pomegranate
One cooked beet, a handful of baby spinach, 100% pomegranate juice and natural cocoa, blended with a frozen banana. Two glasses, five minutes, no added sugar.
Find a recipe
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Breakfast
Weekend breakfasts scaled down for two plates, with the diner tricks that make them come out right at home.
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Weeknight
Dinners that go from a cold kitchen to the table in about forty minutes, with one pan to wash.
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Cast Iron
Everything that comes out better in a heavy skillet: a real sear, a crisp edge, and a pan that goes straight into the oven.
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Drinks
Sodas, coolers and coffee made from scratch, mostly without alcohol, sized for a pitcher that lasts two people a few days.
New this month · page 3
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Diner Hash Browns for Two
Shredded russets, squeezed dry in a towel and left alone in the pan. That is the whole secret of a diner hash brown, and it scales down fine.