Hey there,
I’m Rebecca, a Test Kitchen editor here at Bon Appétit. This week, I’m kicking off a new column called Good for You—but first I wanted to tell you why.
For years my social media algorithms have been showing me “what I eat in a day” videos. At first I was annoyed by them! Why should I care what this stranger makes for a snack? But as more flooded my feed, each more aesthetic than the last, I started to view these as an anthropological study. And a pattern appeared.
Wellness content encourages optimization of every bite and sip. Stir whey protein into yogurt. Add greens powder to water. Make sure that salad has all the macros covered. Having a seltzer with lunch? Hah! Grab a functional prebiotic soda instead. That pasta for dinner should be fortified with pea protein isolate. Check if there are any seed oils in the pesto. And don’t forget to mix up a tonic for deep sleep!
I don’t know about you, but all of this exhausts me. I’m tired of the noise surrounding what we “should” and “should not” eat for optimal wellbeing, whatever that even means. Troubled that body size is still conflated with overall health. And frustrated that cooking has become a contest of nutritional perfectionism online. I want a welcoming space, where healthy food can fit into my messy everyday life—and yours.
That’s why I’m launching Good for You, a series about unfussy, nourishing food. Because healthy cooking shouldn’t feel like a chore or an exercise in restriction. Each month, I’ll share a delicious new recipe in 10 ingredients or less, with a candid column that aims to break through the noise. Like why bone broth may be nutritious, but that doesn’t make it filling. Or how pantry staples like beans and grains can turn into flavorful fiber-rich meals. Or how to reap the benefits of cottage cheese without that lumpy texture.
I’ll never tell you to avoid a whole category like carbs or fat, nor will I claim that a food humans have been eating for centuries like pasta or butter is “bad.” In fact, I’ll never say any ingredient is off-limits. Instead, I’m going to focus on all the good things we gain from a well-balanced meal. Joy included.
I hope you enjoy the first edition—and come back to cook with me.
See you soon,
Rebecca
