It is easy to get overenthusiastic at the salad bar. I tend to both overestimate my appetite and underestimate the filling nature of fiber, and thus usually end up with at least half a cup of salad that is fully dressed with nowhere to go. Unless it’s made of sturdy stuff, next-day salad is a sad affair, but only if…

I have never fully understood the appeal of a bacon-wrapped scallop. Though I love both of these treasures, cured bacon is simply too aggressive for the delicate, sweet scallop. It’s self-defeating lily gilding, and I don’t like it. Plus, unless you pre-cook it, the bacon doesn’t have enough time to crisp up properly.…

I am a product of my northern Mississippi raising and, as such, a huge fan of the white emulsion known as “mayonnaise.” Not only is it essential on sandwiches, but it makes the dreamiest mashed potatoes, super moist chocolate cakes, and—I just learned recently—a pretty excellent seared steak.

I didn’t used to believe in bay leaves. Though I felt contractually obligated to put them in all stews, soups, and (most) rice dishes, it wasn’t until I conducted this very important piece of investigative journalism that I began to truly value and cherish them. When I saw the “bay leaf martini” on the cocktail menu…

I am not against simply sipping on an amaro or five, as they are usually so full of flavor, they don’t need much. I also enjoy them with a little soda. But my amaro-focused worldview sometimes makes me forget that these sweet and herbal little numbers go great in full-fledged cocktails, particularly those made with…

Cannabidiol—popularly known as “CBD”—is nothing short of ubiquitous. Not only can you find it in various forms in dispensaries, but in grocery stores, coffee shops, cocktail bars and all sorts of establishments hoping to capitalize on the trend.

Hard-boiled eggs are a near perfect food, but they are slippery little dudes and, depending on how slick your cutting board is, there is a real risk of them sliding about while you attempt to slice them with a sharp object.

If you haven’t purchased pot since high school or college, going to a dispensary can be equal parts delightful and overwhelming. Standing in a clean, well-lit, beautifully designed store is certainly preferable to meeting someone behind a Burger King, but the sheer chicness of it all can make a cannabis customer feel…

If my trip to Denmark taught me anything about alcohol, it’s that I’m not drinking enough gin & tonics. If it taught me a second thing, it’s that I’m definitely not drinking enough aquavit. And if it (somehow) managed to teach me yet another thing, it would be that I should have been combining these two drinks quite…

Eating while high is fun, but cooking while high is the opposite of that. Depending on exactly how high you tend to get, staying away from open flames, heat sources that you could forget to turn off, and sharp, slice-y objects is generally a good plan. (While guacamole may sound extremely delicious whilst stoned, a…

Jam is an excellent cocktail ingredient. It’s also very sticky, which means getting those last seemingly insignificant bits out of the jam jar requires some creative problem solving. Luckily, ethanol is quite the solvent.

We have entered a new age of edibles. Even if you do not live in a fully legalized state with a fancy dispensary, there are enough recipes and resources out there to ensure the edibles you make and/or eat taste like food rather than weed. This is good because it’s more fun to eat things that taste good, but it’s bad…

At the risk of angering Jameela Jamil, I enjoy a good filter. Most Instagram filters, however, are crap, and either wash you out completely or make you look extremely, well, filtered. A good filter subtly smooths out an image, and maybe brightens it slightly. Like a good concealer, it doesn’t do much; it does just…

“Something and Cokes” barely qualify as cocktails, but you can’t deny that they are delicious, particularly when you pair cola with a complex, herbaceous liqueur like my good friend Cynar.

Eating meat off the bone is a somewhat sensual, extremely gratifying experience. I don’t know if you want those kind of vibes at your Easter Sunday table (or at any meal), but if you do, this lamb shank is just the ticket.

The importance of salt can not be overstated, particularly when it comes to meat. Though I’ve never not salted my ground beef before smashing it in the pan, it took a trip to a faraway land for me to realize that there was still room (on the patty) for improvement (more salt).

There are few things more boringly pedantic than condiment policing. Put ketchup on your baby, I don’t give a damn. I don’t know if you know this about food, but different people from different places season, dress, and sauce things differently, and this is good, actually.

Plunging oneself into extremely cold water is something most humans avoid, as it does not feel good, and people like to feel good. It’s quite jarring, but invigorating, and has the added bonus of making you hyper-aware of your breathing, circulatory system, and any other parts of your body that usually function…

If I have the option to estimate rather than measure exactly, I am always going to choose to eyeball it. This is true when it comes to butter, and this is true when it comes to coffee. Rather than scoop and level my coffee grounds before adding them to the pot, I pour them directly into the brewing basket. This used…

The allure of far-off destinations lies in doing the things and visiting the places that one cannot do or visit at home, so hanging out at grocery stores, 7-Elevens, and drugstores may seem like a waste of your valuable, limited time. Let me assure you, fellow travelers, it is not.