No-Bake Chocolate Espresso Fudge Cake [Vegan] | Green Pumpkin Seeds Kernel

Down six winding flights of stairs, across the street, and onto rue Faidherbe, the quartier’s main thoroughfare—with its poppy-themed florist, organic and biodynamic market, local post office, and neighborhood record shop—I take a quick left on the narrow, cobblestoned rue du Dahomey and another onto rue Saint-Bernard. I could do the four-minute walk in this far east section of the 11th arrondissement—my home for the past two years—with my eyes closed and still land precisely on the chocolate-meets-caramelizing-onions-scented doorstop of 5 rue Saint-Bernard.

My favourite way to eat watermelon lately is in salad form. For those who have never tried this somewhat strange combination of watermelon, feta, mint, lime, olives and red onions before, I know you may be scared, but trust me, it all works together swimmingly. It’s savoury and refreshing, and very easy to toss together at the last minute for entertaining. So why is this salad so darn good? The sweetness of the melon is balanced by the salty, creamy feta cheese and briny olives. The red onion adds an obvious contrast, and it’s key to let the very thin slices mingle in the fresh lime juice for several minutes, as this will help cut some of its sharpness. And don’t hold back on the fresh mint — it really does tie all of the flavours together. If you’re like me and have a giant pot of mint just outside the door, you’re always looking for ways to use it. This is one! Don’t bother chopping the parsley though — those leaves can be left as is, or torn. Dress it with a nice, fruity extra virgin olive oil, and a good amount of fresh black pepper to finish. If I haven’t convinced you on the magic of these ingredients amalgamated together, and you’re not too keen on the onions and olives in this salad, it’s perfectly acceptable to omit them. You lose some of the complexity of flavours, but it’s still a gorgeous way to eat watermelon. This salad looks very pretty on a large platter, and tastes even better when a crowd of those you adore are gathered around. That’s what summer is about, right?

Soviet sunflower breeders used naturally occurring variation within the annual sunflower to make commercial progress. But by the mid 20th century, North American breeders were taking a different approach, crossing wild and cultivated sunflower species to exploit the yield advantages associated with hybrid vigour. Today, most commercial sunflower farmers grow hybrid sunflower seed.

Drake’s fruit tray requires pineapple, kiwis, oranges, bananas, and grapes. He had us at the Nivea chapstick, though. What a total softie.

"They’re relatively low in calories, too — about 160 calories per one-ounce portion, or essentially a palmful," says Shank, who recommends munching on them straight out of the oven, too.

The researchers found that participants who drank green tea regularly for 12 weeks had improved skin health, including:

When Binkley shed his satellite restaurants to refocus on his eponymous flagship, Gauthier and his wife Victoria purchased Cafe Bink. In July, this back- and front-of-house duo relaunched Cafe Bink as Confluence, maintaining the cafe’s casual, community vibe.

Suzy Amis Cameron Dishes it All On Opening Vegan Schools, Launching a Food Company, Her New Book, and More

Heftier mains include a split, pan-seared sea bream ($25) in a classically simple Mediterranean sauce vierge (olive oil, lemon, tomato, parsley and thyme) over quinoa and roasted broccolini, and a filleted, flattened whole roasted branzino ($32) with just a bit of skin left on, scattered with slices of yellow squash, fennel and bits of crisped speck—two marvels of bright flavors and different, skillfully wrought cooking techniques. Vegetarians are well served by delicately fried maitake mushrooms ($22), fragrant with black garlic and served over crisp, rectangular polenta cakes. A rare miss is a side of confitted boutique carrots ($6) that are off-tasting, funky in a not-good way. Canonical bistro-style proteins are straightforward and excellent, including a surprisingly unchewy (perhaps mechanically tenderized) grilled bavette steak ($28) in a punchy green peppercorn sauce over chunky mashed potatoes; a roast half chicken ($25) that evokes—if not quite nails—the fabled Gordon Hamersley ideal; and an impeccable, tall, pub-style burger piled with Comté, caramelized sweet onions and sweet pickles on a glossy, substantial bun alongside great fries. Pastry chef Alexandra Artinian’s inventive desserts include a grapefruit posset ($9), an almost obscenely creamy colonial-vintage pudding gaudily layered with white-chocolate streusel, basil and translucent sesame tuille.

Kim is open about having a glam squad. As Complex reports, she pays her stylist $1 million per year.

Vegetarian/vegan options: Most dishes involve meat, fish or dairy in some fashion. Inherently vegetarian/vegan dishes are few, at least on the printed menu.

Eda sat near the back of the float, behind the four giant pumpkins they had borrowed because their Atlantic Giants were too small. Her mother’s health was failing, she knew, and maybe the farm’s fate was beyond her control. Two weeks after the festival, her mother passed away.