I have a bit of a shameful fast food habit which, not only keeps me grounded and humble, but keeps my packet drawer stocked with only the finest single-serve condiments. McDonald’s is stingy with their sweet and sour sauce, but Taco Bell is positively generous with their hot sauce, and I have a lot of it.
An extensive, important study has confirmed something women have known—and have been shouting about—for some time: the pockets on our jeans are bullshit. Though concrete, empirical data doesn’t change the reality of the sexist pocket gap that exists in fashion today, we have to start somewhere, and I can’t help but…
Cocktail syrup is very easy—some would say “simple”—to make. Dump some sugar in some water, heat it until it dissolves, let it cool. If you want a flavor other than “sweet,” you can boil some sort of plant part in the water to impart something special. However, in the case of ginger syrup, this route can give you a…
There is something extremely satisfying about a summer roll. Though I love a good egg roll, spring roll, or any other fried package of rolled-up food, the lighter, cooler, more chewy summer roll is the one I crave more often than not, particularly during these sweatier months.
I have a good bit of tomato anxiety, particularly over beautiful, delicate heirlooms. I wait all year, dreaming of the simplest, most sublime tomato sandwiches, then promptly freak out when the moment arrives. After all, I don’t want to pick the wrong tomato.
Air travel is draining, and usually requires a cup or coffee (or tea) or two, but you probably want to get your fix before boarding your flight. Flight attendants—the people I like to take my plane advice from—do not and will not drink the hot coffee, tea, or water served on planes because that water comes from the…
Hello everyone, and welcome back to Will It Casserole, the column where we see what meals, dishes, and cuisines can be re-imagined and transformed into casseroles.
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we are taking two of my longtime favorite things—ginger and martinis—and combining them to make my new favorite thing.
Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as tasty casserole creations. Today we’re taking one of my favorite courses—the cheese course—and turning into one hot dish.
I am an absolute fiend for pickled ginger. I always order extra, not for eating with my sushi, but for after I have eaten my sushi. The spicy sweet slices are a perfect stomach-settling end to a meal and, if you plan on getting dessert, they make a great palate cleanser.
Everyone has their preferred point of banana ripeness. I like mine completely yellow, without a brown spot in sight. Some people like them freckled, and some monsters like them mushy and brown. No matter what your preference, buying a whole bunch at once always seems to leave you with some less than desirable nanners.
Maybe it is the Southerness in me, but I have always enjoyed guests, even unexpected ones. I also really enjoy feeding people, but there’s not always time to cook. As such, I have an arsenal of tasty snacks and drinks I like to keep in the kitchen, just in case someone hungry (or thirsty) pops over.
Imitation crab—also known as “krab,” “kay-rab,” “fake crab,” and “krab sticks”—is a mixture of fish (usually Alaska pollock) and starch that has been shaped and colored to resemble the leg of a crab. It’s basically the lunchmeat of the sea, and it can be surprisingly tasty. (I used to eat it straight from the package,…
Hello, and welcome back to What’s Cooking?, the open thread where you get to share your brilliant thoughts, advice, recipes, and opinions on all things food-related. Today I want to talk about airport food, not to be confused with airplane food, and where you like to grab a bite when traveling.
Lemonade and iced tea are two refreshing beverages and, when combined, they get even more so. The bitterness of black tea balances the sweetness of the lemonade, creating a thirst-quenching beverage with a little bit of a caffeine boost. The usual method of making requires the mixing of two beverages, but you can…
In my mind, egg whites exist only as a delivery system for egg yolks. Though they are a great source of protein, whites have almost no flavor, which is why I’ve never understood those people who add more of them to their scramble. (I don’t understand athletes, is what I’m saying.) Yolks should be the star of any egg…
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we are going to be playing around with a sweet and tart three-ingredient icon: the margarita.
True, fermented pickles are always going to be more flavorful than quick pickles but, as Epicurious reports, Mark Bittman adds a bit of smoky depth by grilling the vegetables first.
I have seen recipes that call for the green part of the green onion, and I have seen recipes that call for the white part of the green onion, but I have never seen recipes that call for the stringy little roots of the green onion. (Until now, because I’m about to write one.) The little white allium threads are edible,…
Soup and soup delivery systems continue to evolve and, as Jezebel reported earlier this week, Panera is transforming the soup-eating experience into something quite dadaesque by giving us a soup trough, with not one—but two—compartments.
