Whole Foods has never been know for its price deals—people go for the dazzling array of cold-pressed juices and asparagus water, I imagine—but, since the Bezos takeover, prices on certain items have dropped pretty drastically, and they’ve stayed down.
Eating cheaply isn’t as easy as “cooking it yourself.” Besides the cost of the groceries, cooking takes time, and—if you’re working multiple jobs or long hours to support yourself or your family—you might not have an excess of hours.
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This Sunday is Father’s Day and my father (as always) wants me to “write about Scotch more,” so we’ll be honoring his wishes with this slightly fancy-pants, herbaceous variation on the…
Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as tasty casserole creations. This week, we’re taking an already known and loved hotdish—the broccoli cheese casserole—and upgrading to a broccoli beer cheese casserole, as suggested by D. Hooper:
Doing the dishes—or “washing up” as the Brits call it—is the worst part of cooking and feeding yourself at home. Though I have developed little tricks for motivating myself, few things make the task of washing cookware in a single, undivided sink easier than the humble dish tub.
Leek greens are quickly becoming my favorite part of the leek. Not only are they freaking banging when pan fried, but they can be used to infuse fish and other seafood with delicate, oniony flavor.
If you have an oven with a convection setting—meaning it is equipped with a fan that circulates the hot air around the food—it may be tempting to use it on your cakes, cookies, and biscuits to help things cook “more evenly.” However, according to Patron Saint of Good Baked Things, Stella Parks (aka The Brave Tart),…
I am obsessed with summer corn. You take how Oprah feels about bread, and multiply it by three, and that is how I feel about corn. Those crisp, sweet kernels of sunshine are everything that is good about summer produce, and it needs very little in the way of preparation.
Whether you’re pre-juicing a bunch of limes for daiquiris or making a big batch of whole-lemon lemonade, all that squeezing can take a toll on your hands. There is—of course—an easier way, and it involves everyone’s favorite baking appliance.
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’d like to talk to you about that most summery of summer gimmicks: frozen alcohol.
Making your own spice blends isn’t particularly challenging, but buying a single bottle of a blend is both more convenient and fiscally responsible than buying five bottles of five different spices. Plus, if you’re just getting into the world of seasonings and spices, blends can be a bit less intimidating.
With the exceptions of cherry tomatoes—which are good pretty much all year—I try to avoid buying tomatoes until at least July, as purchasing them any earlier usually leads to disappointment. But I’m not perfect, and the other day I slipped up and bought (quite) a few on the vine. They were, as one would expect, a…
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. It’s Negroni Week, which means every cocktail bar and blogger (myself included) is putting their “spin” on the classic bitter beverage.
The Bloody Mary is a drink for all seasons, but there’s something unpleasant about sipping thick, soup-like concoctions when outdoor temperatures start to rise. To beat the heat and still enjoy your favorite savory brunch cocktail, skip the mix entirely and make your own with freshly pureed tomatoes.
The term “all-purpose seasoning” has always seemed slightly hyperbolic to me. Unless we’re talking about salt, there are few seasonings that truly enhance everything they touch, but shio koji comes close.
In a simple libation like a gin & tonic, the spirit should really shine. Too often, cloying, crappy tonic obscures the botanical qualities of its partner, rendering the G&T much less refreshing than it should be. Luckily, long-time cocktail writer Camper English—who literally wrote the book on the beverage—has some…
Any time I have ever mentioned bonito flakes, either online or in this thing called “real life,” one very well meaning person will say “I thought those were for cats.” While it’s true that a cat would find them very pleasing, these feathery, savory and smoky flakes are best enjoyed by humans, who are more equipped to…
Liquid smoke, an additive that imparts a charred wood flavor to food without using a smoker, has been dismissed as both “cheating” and “nasty” but, if used with a delicate hand, it can produce some tasty results.. I love liquid smoke in my apartment-approved, smoke-free, sous-vide ribs, but it has other clever uses,…
In the hierarchy of frozen desserts, frozen yogurt “popsicles” rarely make it into my top 10. Invented as a way to trick children into thinking they are eating “dessert,” these icy sticks of fruit and yogurt rarely achieve the texture and flavor required to be considered “indulgent.” This is all fixed, however, by…
Let’s be honest: people don’t order a Caesar salad for the romaine. The crisp lettuce may be a perfect blank canvas for those garlicky, lemony, and umami-packed flavors, but Caesar salad fixings, particularly the dressing, can work wonders on all of your favorite picnic salads.
