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10 Foods We Wish Were S’mores-Flavored

10 Foods We Wish Were S’mores-Flavored



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Milk chocolate, marshmallows, and graham crackers are all fairly mundane, if tasty, treats. Here’s our list of 10 foods that we wish were s’mores-flavored.

10 Foods We Wish Were S’mores-Flavored (Slideshow)

The exact origins of s’mores, like stories that are told around the campfire, are rather mysterious. The word appears to be a contraction of the words “some more,” but in the earliest recipe, found in a 1927 edition of Tramping & Trailing with the Girl Scouts, it’s still referred to as a s’more. While nobody knows exactly when s’mores were invented, one thing is for certain: They’re a perfect food.

S’mores aren’t just a perfect food because they taste good; they’re also a fully immersive culinary experience. Sitting around a campfire with friends, loading a marshmallow onto the end of a perfect twig, holding it out over the fire and watching it brown until it’s just right (while making sure that it doesn’t completely melt and fall off), pulling it off between two graham crackers with a square of Hershey’s chocolate in the middle, and taking that first bite is a transcendent culinary experience. For many kids, it’s their first experience with cooking with fire, and adults who recreate the experience find that (as opposed to most kid-friendly activities) it doesn’t lose any of its luster as we get older.

That legendary s’more flavor, especially if you’ve got some of that smoky marshmallow char going on, is a whole lot more than just the sum of its parts. And while there’s no real way to replicate the experience of making s’mores (making them in the microwave comes close, but not really) without a campfire, that flavor is one that’s universally delicious. Today there’s s’mores ice cream, s’mores Pop-Tarts, s’mores Oreos, s’mores vodka, s’mores Krave cereal, s’mores Goldfish, s’mores frosting, and s’mores-flavored coffee, but there’s no reason to stop there. Here are 10 more s’mores-flavored foods that someone needs to invent, stat.


Over the years, Cheerios flavors have included chocolate, peanut butter, dulce de leche, honey nut, and ancient grains. You know what Cheerios taste a little bit like? Graham crackers. We know they’ve got chocolate down — get some marshmallow flavor in there!


Picture this: a stack of graham crackers, a pot of bubbling chocolate, and a pile of brûléed marshmallows. Why doesn’t every restaurant have this on their dessert menu?


Introducing ‘Week of Meals’: Our new series aimed at bringing you easy recipes for busy weeknights

People are getting tired of cooking. I understand that feeling intimately, especially as someone whose job it is to cook and come up with new recipes to inspire you, the reader. Whether for work or pleasure, I’m never not chopping or boiling something. The endless meal planning, organizing and, worst of all, dishwashing really takes a toll. All this to say, I get you.

One year into cooking more meals at home than ever before, the fatigue has set in for even the most cooking-obsessed among us. So to ease the frustration of having to cook for yourself or your household every day, I’m introducing a series called “Week of Meals,” which will give you five weeknight dinner recipes with all the planning and strategizing built in.

Each meal will make four servings, come together — start to finish — in less than 60 minutes, and require 10 or fewer ingredients. The groceries for all five meals can be bought from a single grocery store and in a single shopping trip (remember, we’re looking to alleviate your frustration) and will cost less than $100 total.

Of course, there are some caveats: Spices, condiments and other basic pantry staples I expect you to have will be priced by the amount used in the recipes and, whenever possible, I will give substitutions for them in the recipe’s headnote. But also know that if I call for certain spices, they will be used at least twice throughout the week so you can get used to incorporating them in different ways and with different ingredients.

Staples like salt and pepper, cooking oil and water will not be included in the shopping list nor will they be counted in the 10 ingredients for each recipe (because, well, if you don’t have these things, maybe takeout really is the best option). For oil, however, I will provide the total amount needed for all five recipes so you can check whether you have enough before shopping.

Any ingredients that need to be prepped ahead of time will be listed in the “Sunday Prep” section, so that once it’s time to cook, some of the hard work will already be done. And all meat, produce, herbs or other fresh/perishable ingredients will be fully used up by the end of the week so there will be no half-used, sadly wilting herb bundles to toss out on Friday.

We will publish the grocery list in full, along with the specific grocery store where the author has shopped so that, should you choose, you can go to that location or the same chain. Specialty chains and gourmet grocery stores will be off-limits.

Whether you follow the plan in full or simply make one recipe, my hope is that you will enjoy delicious, simple and balanced weeknight meals without any of the mental or physical anguish that goes along with planning and prep. Sometimes I will develop the recipes for a “Week of Meals,” but much of the time they will be developed by other cooks and authors in California with the goal to have them — by going to their own neighborhood grocery stores — show you how different cooks get dinner on the table throughout the week.


Introducing ‘Week of Meals’: Our new series aimed at bringing you easy recipes for busy weeknights

People are getting tired of cooking. I understand that feeling intimately, especially as someone whose job it is to cook and come up with new recipes to inspire you, the reader. Whether for work or pleasure, I’m never not chopping or boiling something. The endless meal planning, organizing and, worst of all, dishwashing really takes a toll. All this to say, I get you.

One year into cooking more meals at home than ever before, the fatigue has set in for even the most cooking-obsessed among us. So to ease the frustration of having to cook for yourself or your household every day, I’m introducing a series called “Week of Meals,” which will give you five weeknight dinner recipes with all the planning and strategizing built in.

Each meal will make four servings, come together — start to finish — in less than 60 minutes, and require 10 or fewer ingredients. The groceries for all five meals can be bought from a single grocery store and in a single shopping trip (remember, we’re looking to alleviate your frustration) and will cost less than $100 total.

Of course, there are some caveats: Spices, condiments and other basic pantry staples I expect you to have will be priced by the amount used in the recipes and, whenever possible, I will give substitutions for them in the recipe’s headnote. But also know that if I call for certain spices, they will be used at least twice throughout the week so you can get used to incorporating them in different ways and with different ingredients.

Staples like salt and pepper, cooking oil and water will not be included in the shopping list nor will they be counted in the 10 ingredients for each recipe (because, well, if you don’t have these things, maybe takeout really is the best option). For oil, however, I will provide the total amount needed for all five recipes so you can check whether you have enough before shopping.

Any ingredients that need to be prepped ahead of time will be listed in the “Sunday Prep” section, so that once it’s time to cook, some of the hard work will already be done. And all meat, produce, herbs or other fresh/perishable ingredients will be fully used up by the end of the week so there will be no half-used, sadly wilting herb bundles to toss out on Friday.

We will publish the grocery list in full, along with the specific grocery store where the author has shopped so that, should you choose, you can go to that location or the same chain. Specialty chains and gourmet grocery stores will be off-limits.

Whether you follow the plan in full or simply make one recipe, my hope is that you will enjoy delicious, simple and balanced weeknight meals without any of the mental or physical anguish that goes along with planning and prep. Sometimes I will develop the recipes for a “Week of Meals,” but much of the time they will be developed by other cooks and authors in California with the goal to have them — by going to their own neighborhood grocery stores — show you how different cooks get dinner on the table throughout the week.


Introducing ‘Week of Meals’: Our new series aimed at bringing you easy recipes for busy weeknights

People are getting tired of cooking. I understand that feeling intimately, especially as someone whose job it is to cook and come up with new recipes to inspire you, the reader. Whether for work or pleasure, I’m never not chopping or boiling something. The endless meal planning, organizing and, worst of all, dishwashing really takes a toll. All this to say, I get you.

One year into cooking more meals at home than ever before, the fatigue has set in for even the most cooking-obsessed among us. So to ease the frustration of having to cook for yourself or your household every day, I’m introducing a series called “Week of Meals,” which will give you five weeknight dinner recipes with all the planning and strategizing built in.

Each meal will make four servings, come together — start to finish — in less than 60 minutes, and require 10 or fewer ingredients. The groceries for all five meals can be bought from a single grocery store and in a single shopping trip (remember, we’re looking to alleviate your frustration) and will cost less than $100 total.

Of course, there are some caveats: Spices, condiments and other basic pantry staples I expect you to have will be priced by the amount used in the recipes and, whenever possible, I will give substitutions for them in the recipe’s headnote. But also know that if I call for certain spices, they will be used at least twice throughout the week so you can get used to incorporating them in different ways and with different ingredients.

Staples like salt and pepper, cooking oil and water will not be included in the shopping list nor will they be counted in the 10 ingredients for each recipe (because, well, if you don’t have these things, maybe takeout really is the best option). For oil, however, I will provide the total amount needed for all five recipes so you can check whether you have enough before shopping.

Any ingredients that need to be prepped ahead of time will be listed in the “Sunday Prep” section, so that once it’s time to cook, some of the hard work will already be done. And all meat, produce, herbs or other fresh/perishable ingredients will be fully used up by the end of the week so there will be no half-used, sadly wilting herb bundles to toss out on Friday.

We will publish the grocery list in full, along with the specific grocery store where the author has shopped so that, should you choose, you can go to that location or the same chain. Specialty chains and gourmet grocery stores will be off-limits.

Whether you follow the plan in full or simply make one recipe, my hope is that you will enjoy delicious, simple and balanced weeknight meals without any of the mental or physical anguish that goes along with planning and prep. Sometimes I will develop the recipes for a “Week of Meals,” but much of the time they will be developed by other cooks and authors in California with the goal to have them — by going to their own neighborhood grocery stores — show you how different cooks get dinner on the table throughout the week.


Introducing ‘Week of Meals’: Our new series aimed at bringing you easy recipes for busy weeknights

People are getting tired of cooking. I understand that feeling intimately, especially as someone whose job it is to cook and come up with new recipes to inspire you, the reader. Whether for work or pleasure, I’m never not chopping or boiling something. The endless meal planning, organizing and, worst of all, dishwashing really takes a toll. All this to say, I get you.

One year into cooking more meals at home than ever before, the fatigue has set in for even the most cooking-obsessed among us. So to ease the frustration of having to cook for yourself or your household every day, I’m introducing a series called “Week of Meals,” which will give you five weeknight dinner recipes with all the planning and strategizing built in.

Each meal will make four servings, come together — start to finish — in less than 60 minutes, and require 10 or fewer ingredients. The groceries for all five meals can be bought from a single grocery store and in a single shopping trip (remember, we’re looking to alleviate your frustration) and will cost less than $100 total.

Of course, there are some caveats: Spices, condiments and other basic pantry staples I expect you to have will be priced by the amount used in the recipes and, whenever possible, I will give substitutions for them in the recipe’s headnote. But also know that if I call for certain spices, they will be used at least twice throughout the week so you can get used to incorporating them in different ways and with different ingredients.

Staples like salt and pepper, cooking oil and water will not be included in the shopping list nor will they be counted in the 10 ingredients for each recipe (because, well, if you don’t have these things, maybe takeout really is the best option). For oil, however, I will provide the total amount needed for all five recipes so you can check whether you have enough before shopping.

Any ingredients that need to be prepped ahead of time will be listed in the “Sunday Prep” section, so that once it’s time to cook, some of the hard work will already be done. And all meat, produce, herbs or other fresh/perishable ingredients will be fully used up by the end of the week so there will be no half-used, sadly wilting herb bundles to toss out on Friday.

We will publish the grocery list in full, along with the specific grocery store where the author has shopped so that, should you choose, you can go to that location or the same chain. Specialty chains and gourmet grocery stores will be off-limits.

Whether you follow the plan in full or simply make one recipe, my hope is that you will enjoy delicious, simple and balanced weeknight meals without any of the mental or physical anguish that goes along with planning and prep. Sometimes I will develop the recipes for a “Week of Meals,” but much of the time they will be developed by other cooks and authors in California with the goal to have them — by going to their own neighborhood grocery stores — show you how different cooks get dinner on the table throughout the week.


Introducing ‘Week of Meals’: Our new series aimed at bringing you easy recipes for busy weeknights

People are getting tired of cooking. I understand that feeling intimately, especially as someone whose job it is to cook and come up with new recipes to inspire you, the reader. Whether for work or pleasure, I’m never not chopping or boiling something. The endless meal planning, organizing and, worst of all, dishwashing really takes a toll. All this to say, I get you.

One year into cooking more meals at home than ever before, the fatigue has set in for even the most cooking-obsessed among us. So to ease the frustration of having to cook for yourself or your household every day, I’m introducing a series called “Week of Meals,” which will give you five weeknight dinner recipes with all the planning and strategizing built in.

Each meal will make four servings, come together — start to finish — in less than 60 minutes, and require 10 or fewer ingredients. The groceries for all five meals can be bought from a single grocery store and in a single shopping trip (remember, we’re looking to alleviate your frustration) and will cost less than $100 total.

Of course, there are some caveats: Spices, condiments and other basic pantry staples I expect you to have will be priced by the amount used in the recipes and, whenever possible, I will give substitutions for them in the recipe’s headnote. But also know that if I call for certain spices, they will be used at least twice throughout the week so you can get used to incorporating them in different ways and with different ingredients.

Staples like salt and pepper, cooking oil and water will not be included in the shopping list nor will they be counted in the 10 ingredients for each recipe (because, well, if you don’t have these things, maybe takeout really is the best option). For oil, however, I will provide the total amount needed for all five recipes so you can check whether you have enough before shopping.

Any ingredients that need to be prepped ahead of time will be listed in the “Sunday Prep” section, so that once it’s time to cook, some of the hard work will already be done. And all meat, produce, herbs or other fresh/perishable ingredients will be fully used up by the end of the week so there will be no half-used, sadly wilting herb bundles to toss out on Friday.

We will publish the grocery list in full, along with the specific grocery store where the author has shopped so that, should you choose, you can go to that location or the same chain. Specialty chains and gourmet grocery stores will be off-limits.

Whether you follow the plan in full or simply make one recipe, my hope is that you will enjoy delicious, simple and balanced weeknight meals without any of the mental or physical anguish that goes along with planning and prep. Sometimes I will develop the recipes for a “Week of Meals,” but much of the time they will be developed by other cooks and authors in California with the goal to have them — by going to their own neighborhood grocery stores — show you how different cooks get dinner on the table throughout the week.


Introducing ‘Week of Meals’: Our new series aimed at bringing you easy recipes for busy weeknights

People are getting tired of cooking. I understand that feeling intimately, especially as someone whose job it is to cook and come up with new recipes to inspire you, the reader. Whether for work or pleasure, I’m never not chopping or boiling something. The endless meal planning, organizing and, worst of all, dishwashing really takes a toll. All this to say, I get you.

One year into cooking more meals at home than ever before, the fatigue has set in for even the most cooking-obsessed among us. So to ease the frustration of having to cook for yourself or your household every day, I’m introducing a series called “Week of Meals,” which will give you five weeknight dinner recipes with all the planning and strategizing built in.

Each meal will make four servings, come together — start to finish — in less than 60 minutes, and require 10 or fewer ingredients. The groceries for all five meals can be bought from a single grocery store and in a single shopping trip (remember, we’re looking to alleviate your frustration) and will cost less than $100 total.

Of course, there are some caveats: Spices, condiments and other basic pantry staples I expect you to have will be priced by the amount used in the recipes and, whenever possible, I will give substitutions for them in the recipe’s headnote. But also know that if I call for certain spices, they will be used at least twice throughout the week so you can get used to incorporating them in different ways and with different ingredients.

Staples like salt and pepper, cooking oil and water will not be included in the shopping list nor will they be counted in the 10 ingredients for each recipe (because, well, if you don’t have these things, maybe takeout really is the best option). For oil, however, I will provide the total amount needed for all five recipes so you can check whether you have enough before shopping.

Any ingredients that need to be prepped ahead of time will be listed in the “Sunday Prep” section, so that once it’s time to cook, some of the hard work will already be done. And all meat, produce, herbs or other fresh/perishable ingredients will be fully used up by the end of the week so there will be no half-used, sadly wilting herb bundles to toss out on Friday.

We will publish the grocery list in full, along with the specific grocery store where the author has shopped so that, should you choose, you can go to that location or the same chain. Specialty chains and gourmet grocery stores will be off-limits.

Whether you follow the plan in full or simply make one recipe, my hope is that you will enjoy delicious, simple and balanced weeknight meals without any of the mental or physical anguish that goes along with planning and prep. Sometimes I will develop the recipes for a “Week of Meals,” but much of the time they will be developed by other cooks and authors in California with the goal to have them — by going to their own neighborhood grocery stores — show you how different cooks get dinner on the table throughout the week.


Introducing ‘Week of Meals’: Our new series aimed at bringing you easy recipes for busy weeknights

People are getting tired of cooking. I understand that feeling intimately, especially as someone whose job it is to cook and come up with new recipes to inspire you, the reader. Whether for work or pleasure, I’m never not chopping or boiling something. The endless meal planning, organizing and, worst of all, dishwashing really takes a toll. All this to say, I get you.

One year into cooking more meals at home than ever before, the fatigue has set in for even the most cooking-obsessed among us. So to ease the frustration of having to cook for yourself or your household every day, I’m introducing a series called “Week of Meals,” which will give you five weeknight dinner recipes with all the planning and strategizing built in.

Each meal will make four servings, come together — start to finish — in less than 60 minutes, and require 10 or fewer ingredients. The groceries for all five meals can be bought from a single grocery store and in a single shopping trip (remember, we’re looking to alleviate your frustration) and will cost less than $100 total.

Of course, there are some caveats: Spices, condiments and other basic pantry staples I expect you to have will be priced by the amount used in the recipes and, whenever possible, I will give substitutions for them in the recipe’s headnote. But also know that if I call for certain spices, they will be used at least twice throughout the week so you can get used to incorporating them in different ways and with different ingredients.

Staples like salt and pepper, cooking oil and water will not be included in the shopping list nor will they be counted in the 10 ingredients for each recipe (because, well, if you don’t have these things, maybe takeout really is the best option). For oil, however, I will provide the total amount needed for all five recipes so you can check whether you have enough before shopping.

Any ingredients that need to be prepped ahead of time will be listed in the “Sunday Prep” section, so that once it’s time to cook, some of the hard work will already be done. And all meat, produce, herbs or other fresh/perishable ingredients will be fully used up by the end of the week so there will be no half-used, sadly wilting herb bundles to toss out on Friday.

We will publish the grocery list in full, along with the specific grocery store where the author has shopped so that, should you choose, you can go to that location or the same chain. Specialty chains and gourmet grocery stores will be off-limits.

Whether you follow the plan in full or simply make one recipe, my hope is that you will enjoy delicious, simple and balanced weeknight meals without any of the mental or physical anguish that goes along with planning and prep. Sometimes I will develop the recipes for a “Week of Meals,” but much of the time they will be developed by other cooks and authors in California with the goal to have them — by going to their own neighborhood grocery stores — show you how different cooks get dinner on the table throughout the week.


Introducing ‘Week of Meals’: Our new series aimed at bringing you easy recipes for busy weeknights

People are getting tired of cooking. I understand that feeling intimately, especially as someone whose job it is to cook and come up with new recipes to inspire you, the reader. Whether for work or pleasure, I’m never not chopping or boiling something. The endless meal planning, organizing and, worst of all, dishwashing really takes a toll. All this to say, I get you.

One year into cooking more meals at home than ever before, the fatigue has set in for even the most cooking-obsessed among us. So to ease the frustration of having to cook for yourself or your household every day, I’m introducing a series called “Week of Meals,” which will give you five weeknight dinner recipes with all the planning and strategizing built in.

Each meal will make four servings, come together — start to finish — in less than 60 minutes, and require 10 or fewer ingredients. The groceries for all five meals can be bought from a single grocery store and in a single shopping trip (remember, we’re looking to alleviate your frustration) and will cost less than $100 total.

Of course, there are some caveats: Spices, condiments and other basic pantry staples I expect you to have will be priced by the amount used in the recipes and, whenever possible, I will give substitutions for them in the recipe’s headnote. But also know that if I call for certain spices, they will be used at least twice throughout the week so you can get used to incorporating them in different ways and with different ingredients.

Staples like salt and pepper, cooking oil and water will not be included in the shopping list nor will they be counted in the 10 ingredients for each recipe (because, well, if you don’t have these things, maybe takeout really is the best option). For oil, however, I will provide the total amount needed for all five recipes so you can check whether you have enough before shopping.

Any ingredients that need to be prepped ahead of time will be listed in the “Sunday Prep” section, so that once it’s time to cook, some of the hard work will already be done. And all meat, produce, herbs or other fresh/perishable ingredients will be fully used up by the end of the week so there will be no half-used, sadly wilting herb bundles to toss out on Friday.

We will publish the grocery list in full, along with the specific grocery store where the author has shopped so that, should you choose, you can go to that location or the same chain. Specialty chains and gourmet grocery stores will be off-limits.

Whether you follow the plan in full or simply make one recipe, my hope is that you will enjoy delicious, simple and balanced weeknight meals without any of the mental or physical anguish that goes along with planning and prep. Sometimes I will develop the recipes for a “Week of Meals,” but much of the time they will be developed by other cooks and authors in California with the goal to have them — by going to their own neighborhood grocery stores — show you how different cooks get dinner on the table throughout the week.


Introducing ‘Week of Meals’: Our new series aimed at bringing you easy recipes for busy weeknights

People are getting tired of cooking. I understand that feeling intimately, especially as someone whose job it is to cook and come up with new recipes to inspire you, the reader. Whether for work or pleasure, I’m never not chopping or boiling something. The endless meal planning, organizing and, worst of all, dishwashing really takes a toll. All this to say, I get you.

One year into cooking more meals at home than ever before, the fatigue has set in for even the most cooking-obsessed among us. So to ease the frustration of having to cook for yourself or your household every day, I’m introducing a series called “Week of Meals,” which will give you five weeknight dinner recipes with all the planning and strategizing built in.

Each meal will make four servings, come together — start to finish — in less than 60 minutes, and require 10 or fewer ingredients. The groceries for all five meals can be bought from a single grocery store and in a single shopping trip (remember, we’re looking to alleviate your frustration) and will cost less than $100 total.

Of course, there are some caveats: Spices, condiments and other basic pantry staples I expect you to have will be priced by the amount used in the recipes and, whenever possible, I will give substitutions for them in the recipe’s headnote. But also know that if I call for certain spices, they will be used at least twice throughout the week so you can get used to incorporating them in different ways and with different ingredients.

Staples like salt and pepper, cooking oil and water will not be included in the shopping list nor will they be counted in the 10 ingredients for each recipe (because, well, if you don’t have these things, maybe takeout really is the best option). For oil, however, I will provide the total amount needed for all five recipes so you can check whether you have enough before shopping.

Any ingredients that need to be prepped ahead of time will be listed in the “Sunday Prep” section, so that once it’s time to cook, some of the hard work will already be done. And all meat, produce, herbs or other fresh/perishable ingredients will be fully used up by the end of the week so there will be no half-used, sadly wilting herb bundles to toss out on Friday.

We will publish the grocery list in full, along with the specific grocery store where the author has shopped so that, should you choose, you can go to that location or the same chain. Specialty chains and gourmet grocery stores will be off-limits.

Whether you follow the plan in full or simply make one recipe, my hope is that you will enjoy delicious, simple and balanced weeknight meals without any of the mental or physical anguish that goes along with planning and prep. Sometimes I will develop the recipes for a “Week of Meals,” but much of the time they will be developed by other cooks and authors in California with the goal to have them — by going to their own neighborhood grocery stores — show you how different cooks get dinner on the table throughout the week.


Introducing ‘Week of Meals’: Our new series aimed at bringing you easy recipes for busy weeknights

People are getting tired of cooking. I understand that feeling intimately, especially as someone whose job it is to cook and come up with new recipes to inspire you, the reader. Whether for work or pleasure, I’m never not chopping or boiling something. The endless meal planning, organizing and, worst of all, dishwashing really takes a toll. All this to say, I get you.

One year into cooking more meals at home than ever before, the fatigue has set in for even the most cooking-obsessed among us. So to ease the frustration of having to cook for yourself or your household every day, I’m introducing a series called “Week of Meals,” which will give you five weeknight dinner recipes with all the planning and strategizing built in.

Each meal will make four servings, come together — start to finish — in less than 60 minutes, and require 10 or fewer ingredients. The groceries for all five meals can be bought from a single grocery store and in a single shopping trip (remember, we’re looking to alleviate your frustration) and will cost less than $100 total.

Of course, there are some caveats: Spices, condiments and other basic pantry staples I expect you to have will be priced by the amount used in the recipes and, whenever possible, I will give substitutions for them in the recipe’s headnote. But also know that if I call for certain spices, they will be used at least twice throughout the week so you can get used to incorporating them in different ways and with different ingredients.

Staples like salt and pepper, cooking oil and water will not be included in the shopping list nor will they be counted in the 10 ingredients for each recipe (because, well, if you don’t have these things, maybe takeout really is the best option). For oil, however, I will provide the total amount needed for all five recipes so you can check whether you have enough before shopping.

Any ingredients that need to be prepped ahead of time will be listed in the “Sunday Prep” section, so that once it’s time to cook, some of the hard work will already be done. And all meat, produce, herbs or other fresh/perishable ingredients will be fully used up by the end of the week so there will be no half-used, sadly wilting herb bundles to toss out on Friday.

We will publish the grocery list in full, along with the specific grocery store where the author has shopped so that, should you choose, you can go to that location or the same chain. Specialty chains and gourmet grocery stores will be off-limits.

Whether you follow the plan in full or simply make one recipe, my hope is that you will enjoy delicious, simple and balanced weeknight meals without any of the mental or physical anguish that goes along with planning and prep. Sometimes I will develop the recipes for a “Week of Meals,” but much of the time they will be developed by other cooks and authors in California with the goal to have them — by going to their own neighborhood grocery stores — show you how different cooks get dinner on the table throughout the week.