A.E. Dwyer

1/5/21

Wisconsin Risotto combines the technique of northern Italy with the flavor of the northern Midwest

It may have started as a joke. One lazy fall afternoon, I had made a slapdash cheese and corn risotto. I had no…

9/14/20

IKEA meatballs always have your back—even on pizza

Looking into the abyss of my freezer can be a little underwhelming these days. I peer into it and paw through all…

7/29/20

Here we go ’round the mulberry bush in search of usable berries

Like many of our readers, I’ve spent a lot of time at home this summer. So much so that I’ve had to invent ways to…

7/2/20

Mushrooms on Toast provide small consolation for missing farmers markets this year

Will the farmer’s markets come back as they once were? I sure hope so, not just because I derive great joy from…

4/17/20

Use your broiler to transform sad supermarket tomatoes into the bold, sweet taste of summer

A few years ago I spent a magical birthday in the hinterlands of Madison, Wisconsin. Don’t laugh. It was my idea of…

3/16/20

This St. Paddy’s Day, comfort yourself with a bowl of Dublin coddle

I would never try to deny corned beef and cabbage its place as the official meal of St. Patrick’s Day in America. I…

2/19/20

Reach your daily saturated fat quota with homemade clotted cream

Welcome to Biscuit Week, a special time set aside to cherish the most buttery and beloved of all quick breads.

1/29/20

Umeboshi cocktails prove that salt’s not just for icy roads

It’s the dead of winter, and most of the fun holidays are behind us—but there’s still months of cold and slush to…

1/23/20

This one ingredient will give your cream of mushroom soup spectacular depth

Growing up, the only cream of mushroom soup I’d ever had was the salty, milky goop that comes from a can. It wasn’t…

10/16/19

How to achieve maximum crackling crunch on your pork roasts

Pork with crackling. I had never had it, but often longed for it. Pork tenderloin, sure. Baked pork chops,…

8/28/19

Poaching produces incredibly succulent and juicy chicken

Poached chicken. It sounds like a bland technique on an easily bland meat. But I’m telling you, poaching produces…

8/25/19

How to make Lumpia Shanghai, the Filipino egg rolls that bring the whole neighborhood over

My mother-in-law’s best friend is a Filipino woman whose favorite thing was to host elaborate feasts, which would…

8/22/19

You should make Cucumbers a la Buffalo Wings

I am in favor of the trend of making vegetables taste like Buffalo chicken wings. Who wouldn’t be intrigued? It’s…

8/15/19

This no-cook sweet corn soup is a miracle

The most elegant dish I know is also the simplest. A few years ago, a chef friend told us about his corn soup. He…

8/12/19

Which tomato is best in a BLT?

The other day on Twitter, two of that website’s biggest food personalities engaged in a very brief back-and-forth…

7/31/19

The Spanish fried squid sandwich that almost got away

It’s a classic tale. Girl meets sandwich. Girl has to share sandwich with two oafs at her table that takes way too…

7/29/19

How I became an Instant Pot ribs convert

I temper my expectations when I read “contraption recipes,” the dishes involving slow cookers and Instant Pots, air…

7/11/19

Say hiya to Hiyashi Chuka, the Japanese cold noodles made for summer

Let us declare hiyashi chuka the summer dish of 2019. Think of it as a deconstructed bowl of ramen, minus the hot…

7/10/19

Let's talk about how we Slurpee

Depending on where you are when you read this, it is July 11 somewhere in the world, and as such a certain…

6/25/19

Welsh Rarebit Toasty is the most sophisticated sandwich this side of Llanfairpwllgwyngyll

Toasted white bread spread with microwaved cheese spread was a prized snack of my childhood. It was a total thrill…

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