Claire Lower's posts

Do bacon grease or chicken schmaltz count as finishing oils? I don’t see why not.

Not caramelized, not sautéed, but a different, third thing.

There are multiple ways to engineer the perfect “meat cute.”

Sugar, cinnamon, butter, and ethanol all competed for dominance on my tongue, but in the end, the winner was me.

You can coax flavor out of the humble green vegetable, without cheese or sucrose, you just need to smash it.

With enough heat and time, collagen will turn into silky, sumptuous gelatin.

With the price of eggs being what they are right now, you might as well make your scramble special.

All we’re doing here is roasting cabbage in a dressing, and it works.

It's not the jam, though the jam certainly doesn't hurt.

This maneuver allows you to spend more time with your drinking buddies, without punking out by round two.

Intentionally staling your gummy candy removes some of the excess moisture and gives it a firmer body.

When dusted with powdered sugar, fried pizza dough is reminiscent of a doughnut, funnel cake, or beignets.

Spills and splatter and specks of food get trapped in there, and worse.

There are many ways to make good soup, and I have taken the liberty of compiling some of my favorites.

Dip crab sticks into dip or use them as a crispy garnish for soup or salad.

Mixing an egg yolk into a steaming pile of carbohydrates is not a new concept.

These are the different cheeses I need to keep myself full and functioning.

The best oil for fried chicken has to be cheap, it has to have a high smoke point, and it has to be flavorless.

Both are piquant and salty, perfect for snacking with an aperitif.

It tastes like candy, like Christmas, like all of the good parts of winter and none of the bad.