While I’m sure none of you have ever experienced this thing called “leftover steak,” I’ve heard that it happens to some people, and that those people are greatly concerned with how they should be reheating it. Spoiler alert: You shouldn’t; you should make a salad instead.
Edible flowers are more than pretty decoration, and can bring major flavor to a dish—I once had some that tasted like garlic—but I will admit I have a hard time identifying them. Luckily, this graphic from Lucky Peach can help with that.
When building a home bar, it’s hard to know exactly which pieces of glassware are necessary, and which you can skip. Turns out, fancy sparkling wine glasses are something you can skip.
Alcoholic popsicles are a great concept but, thanks to ethanol’s low freezing point, it’s not as simple as throwing some booze into an ice pop mold and tossing it in the freezer. But don’t let that deter you from making fabulous frozen, boozy pops. All you need to do is pay attention to the ABV.
Everybody loves a good queso dip, but when left out on a snack table, it can cool and congeal, which is frankly just unappetizing. The solution? Use a slow cooker, and keep your queso hot and dippable throughout your entire shindig.
Lemonade mixed with iced tea—known as an “Arnold Palmer”— is perhaps the ultimate in summertime refreshment, but there’s a new lemony caffeinated concoction in town, and you make it with cold brewed coffee.
Butter makes everything better, but browned butter makes everything more complex and sophisticated. When used in Rice Krispies Treats it tempers the cloying sweetness of the marshmallows and adds depth and nutty goodness.
Frying oil usually ends up with gross gunk floating around in it, making it a poor candidate for re-using, but it turns out there is a simple way to filter all that crap out, and all you need is gelatin.
Continuously checking your phone while hanging out with people is not only rude, but keeps you from being present with your awesome friends. To break the bad habit, consider enlisting your friends’ help by telling them you’re on a “smartphone diet.”
Usually, I tend to favor a dry brine over a wet one, but I might switch sides for a bit to try the Kitchn’s feta cheese brine, which requires only two ingredients: feta (duh) and water.
Cacio e pepe (meaning “cheese and pepper”) is the simplest of dishes where pasta is tossed with Pecorino Romano, pepper, and good olive oil, but there’s no reason noodles should have all the fun. By treating croutons with these delicious ingredients, you get a salad that feels more substantial and tastes a bit more…
Fried ice cream is the perfect marriage of dichotomies. It’s crunchy and creamy, hot and cold, and utterly delicious, but it’s not really something I want to mess with at home. Luckily, you can get a crunchy outer shell around orbs of ice cream, no frying required.
A strawberry milkshake, made from the freshest berries and creamy ice cream, is a uniquely summery treat. I didn’t think the frozen concoction could be improved upon, until Lucky Peach suggested the addition of Aperol.
I love my stand mixer, but recently I’ve been seeing another appliance, and we really have something special. Though it could never completely replace my beloved red KitchenAid, I find myself reaching for my immersion blender (also known as a “stick blender” or “hand blender”) to handle tasks I used to drag my stand…
I am completely obsessed with those fragrant, herbal, Italian liqueurs that fall under the category of “amaro.” I love ‘em neat, with a bit of soda, or splashed into cocktails. It never occurred to me that I could DIY the stuff, but Food 52 has come up with a method to do just that.
Beer can chicken is a grilling season staple, but now there’s a new beer-steamed entree in town, and it is the hearty cabbage. Sure, it’s a great option for your veggie friends, but it’s also just a really tasty way to cook cabbage.
If you have a hard time differentiating your pop Christmas tunes from you shimmer psych jams, you’re in luck. This scatter graph will help you get a grip on pretty much any genre of music, including some you’ve likely never heard of.
Most short rib recipes usually call for hours in the oven braising, but you can get super tasty and tender results by treating them like a steak: Season and throw them on the grill.
Vibrant, fresh salads are one of my favorite lunches, but I don’t always have the time to stop and make one in the middle of my workday. Traditional, leafy bases can get limp and slimy if you make them ahead, but The Kitchn has come up with five fresh salad bases that stay crisp all freaking week.
I always keep a bag of kitchen scraps—like onion skins, ginger peels, parm rinds, etc.—in the freezer, ready to be tossed in a pot of broth or stock, but now I have one more use for my bag o’ scraps: poached chicken.
