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Jun 9, 2021 Certainly, Jon Robinson is thankful to have acquired seven-time Pro Bowl wide receiver Julio Jones in a trade with the Atlanta Falcons on Sunday. He may be even more thankful for the strong cellular service that made it possible. The Tennessee Titans general manager said that discussions about the trade went for as many as two weeks. Those talks intensified over the weekend when Robinson and his family had plans to enjoy some “quiet” time together. His parents, who he says he had not seen in about a year, were in town for a visit. In a pair of media appearances Wednesday, Ro...

Already have an account? Jackfruit makes an ideal swap for many seafood dishes Photo: Deasy Khalisha Manalu / EyeEm Have a hankering for seafood, but don’t want to stray from your plant-based lifestyle? You’re in luck! “There are a range of options to mimic the texture and flavor, without harming marine ecosystems,” says Guy Vaknin, chef and owner of vegan restaurants Beyond Sushi and Willow Vegan Bistro in NYC. These are the vegan seafood alternatives recommended by Vaknin and other top chefs. Jackfruit You’re probably already familiar with jackfruit, a tropical fruit popular becau...

What Is a Lingonberry? © Provided by Martha Stewart Living Getty Images / Westend61 The Lingonberry is known for its scarlet red berries that pack a striking sour-sweet flavor, according to Mee McCormick, owner and founder of Pinewood Kitchen & Mercantile. She says that these berries can brighten up traditional fish, pork (like our Baked Country Ham with Honey Mustard and Lingonberry Jam), and turkey recipes. "They are a cousin to cranberries and have a similar tart and slightly sweet taste," McCormick says. "What they have most in common is that they are loaded with antioxidants, support ...

McCormack: Cafe Rakka for baba ganoush or chicken on the sajj [tenderloins in saffron, herbs, spices and yogurt].  Newton and Nguyen: Folk for pizzas and veggie-forward dishes. Singto: Weger: East Side Banh Mi. Gracie’s Big Salad with tofu [papaya, pickles, fried shallots, citrus-soy vinaigrette]; any of their veg specials; and always the gluten-free cookie!  Surti: Deg Thai’s new spot on Nolensville is incredible. I get tom yum or kra prao moo [stir fry with pork, holy basil, garlic, chilis, Thai-fried egg]. Their chili tray also has some of the best spicy condiments in ...

photo: Peter Frank Edwards The idea of making biscuits can be intimidating; not because the process is difficult—really, it’s not—but because we want them to meet our own lofty, buttery expectations. To make sure you rise to the occasion, apply this wisdom from some venerable biscuit pros. Rule #1: Use Quality Ingredients “I swear by White Lily Self-Rising Flour. It’s our not-so-secret weapon and makes a great biscuit,” says Carrie Morey, founder of Callie’s Hot Little Biscuit in Charleston, South Carolina. “We also try to use whole buttermilk whenever possible.” “My advi...