If I learned one thing from reading The Satanic Bible by Anton Szandor LaVey, it’s that LaVey liked to fuck, but I also learned a lot of other life lessons, and they are surprisingly practical and actually pretty positive.
I have never been much of a blender person. I don’t drink smoothies, and I’m usually able to puree, process or otherwise obliterate any and all food stuff with either my food processor or immersion blender. I am, however, quite impressed with the Ace Cooking Blender (made by the folks at Instant Pot) and its soup-…
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week I’m making a “western themed” cocktail, because a man on Twitter asked me very nicely.
Last night, as I was taking my first test turkey of the season out of the oven, it occurred to me that I had not prepared a side of any sort to go along with the roasted bird. I needed something that could come together while the turkey rested, and all I had was three yams.
I have not been back to Chipotle since the Great Queso Debacle of 2017—cheese-related heartbreak takes the longest to heal—but I still have a soft spot for their cilantro-lime rice. It is, fortunately, not very hard to replicate and home, and it can be made with cilantro stems.
Though I’m not exactly anti-pumpkin spice, I will admit to being slightly fatigued by it. I don’t have anything against the combination of cinnamon, cloves, ginger and whatever else accompanies the latte part of a PSL, but I also want to live a little, and by “live a little” I mean “flavor my pies with five spice…
Flying is terrible, which is why so many people drink on flights. But a plane is not a bar, which makes imbibing on a plane a somewhat limited experience, cocktail-wise. Though rum & cokes, gin & tonics, and and vodka sodas will do the job, bringing on a little cocktail kit will elevate the plane drinking experience…
Biting into a crunchy taco, only to have the bottom crack and the fillings spill out, is definitely a tragedy, but it’s preventable: You just need to heat them up a bit.
A true Caesar salad dressing gets its rich, salty funk from anchovies, but not everyone eats fish. Shouty purists may insist that those people simply don’t deserve a Caesar salad, but I think that’s a little harsh, especially when you can make a very good vegetarian approximation with blue cheese.
Brisk fall weather goes by many names. To some, it’s known as “cuffing season.” To others, it’s “pumpkin spice time.” To me it’s “panic-about-Thanksgiving o’clock,” but it’s also “roast season”—my favorite time of year.
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we’re making a ménage à trois of assertive, flavorful booze to help us forget the woes of the workweek.
Some foods cannot be “elevated.” The tomato sandwich, simple sausage gravy, Spam—these things are already the best versions of themselves. Similarly, three-ingredient cocktails sausages (and meatballs), made with Concord grape jelly cannot be improved upon with fancier jams or marmalades—believe me, I have tried.
When it comes to food-focused boards, cheese and/or charcuterie are usually the star. I love both of these things, but they don’t have to be the focal point of a snack board, especially when there are so many other types of snacks.
My aesthetic—both as it pertains to food and in general—can best be described as “horny raccoon.” Though I have been known to mess with a tasting menu, I am fully sincere in my love for processed delights such as American cheese and bologna, and will continue to champion chefs and food personalities with similar…
I’ve been putting alcohol into seltzer for a while now, which is why the sudden popularity of hard seltzer caught me by surprise. Any seltzer can be hardened by the addition of booze, but pouring a shot into a can of Polar or La Croix isn’t going to make it taste like a White Claw. You can, however, get pretty close…
There is only one correct way to “dispose” of bacon grease, and that is by consuming it. While it is a fantastic frying oil—especially for eggs and bread—it also makes a superb mayonnaise, a rich and salty compound butter, and a truly transcendent salad dressing. (Note: This vinaigrette is acidic, so start with one…
Chicken nuggets are just plain fun to consume, but some people (mostly vegetarians) miss out on this dippable delicacy because of all the pesky animal protein. These chickenless nuggets—which are made with texturized vegetable protein and chickpeas—are savory and tasty while being completely vegan.
Perfectly made pie dough is too precious to waste, and scraps left over from decorating should be treated with respect. Rather than tossing them, or letting them languish in the freezer in anticipation of a “future project” that will never arrive, you should bake them into crispy pie fries.
As with anything, learning to make excellent cocktails takes some practice, and even professionals screw up every once in a while. To prevent wasting costly booze, bartender and all-around ethanol expert Jim Meehan builds his drinks starting with the cheapest ingredients.
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making our first ever reader-suggested cocktail, and it’s a good one.
