Food Media Loves Chia Pudding
Plus: a fridge-clean out soup and a spring pesto pasta.
Food writers are universally obsessed with chia pudding (amidst multiple restaurant meals every week, we need all the fiber we can get). Khushbu Shah has vlogged about her go-to, Marian Bull has blogged about hers, and Kate Kassin recently published her matcha-mango chia pudding recipe on Bon Appétit. Periodically, friend-of-the-blog Priya Krishna, an interim restaurant critic for The New York Times, will post one of her daily fiber sludges in Instagram Stories.
The chia pudding that’s been getting me out of bed recently is faintly flavored with pistachio cream and topped with a swoosh of strawberry-rhubarb compote and a sprinkle of toasted Sicilian pistachios. I know how fussy and bitchy this all sounds, but it boils down to about 30 minutes of weekend prep for a week’s worth of breakfasts. Here’s how to do it:
