Ms Yeah is a very creative YouTube personality known for her unusual cooking videos, but her most recent video shows the enterprising internet star putting food on and around her face, rather than in it.
There’s no arguing that pie is the most noble form any summer fruit can assume, but there are times I want a fruity dessert that doesn’t require the heating of my oven (or kitchen). In such moments, I turn (once again) to booze, and make some stupid-easy but still sophisticated-tasting wine-soaked fruit.
I like to divide my life into two eras: the time before I knew about preserved lemons and the time after I knew about preserved lemons. Unlike fresh lemon zest or juice, these funky little wedges add a bit of umami along with acidic brightness.
Hello, and welcome back to What’s Cooking?, the weekly open thread where you get to share all of your brilliant thoughts, advice, recipes, and opinions on all things edible. This week I want to talk about that sometimes ridiculed but often delicious bowl of complementary flavors and textures: the salad.
San Marzano tomatoes have quite the reputation. They’re said to be sweeter, pulpier, and less acidic than other canned plum tomatoes, which is why so many people seek them out for their sauces. Unfortunately, most “San Marzano” tomatoes you’ll find in American grocery stores are frauds.
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week I want to talk about a sweet and sour, classic cocktail that’s perfect for refined patio sipping: the Bee’s Knees.
If you’ve ever hosted a dinner party (or brunch party, or luncheon) you know that there’s more to it than simply cooking a bunch of food. People need plates to eat off of, cloth to wipe their faces with, and furniture on which to set their rears. Though nothing is as important as the food, it’s the details that really…
If you are a fan of The Great British Bake Off, you have most likely noticed an all-encompassing sense of calm that pervades the program and soothes the viewer. Unlike other cooking shows, the contestants aren’t “here to win,” they’re here to bake, and maybe even make friends.
Picking your own strawberries is a dangerous game. What starts out as good, clean fun plucking berries from their bush quickly escalates into a manic race against everyone else at the patch to pick the most and the best berries, leaving me with scratched limbs, stained lips, and way too many berries.
For those of us who live in abodes with less-than-sprawling kitchens, counter space is a precious thing, and it can be hard to decide who gets to hang out in the open. Basically, your countertops are a work space, which means you need space to work, and having each and every appliance out can get kind of crowded.
Hello, and welcome back to to What’s Cooking?, the weekly open thread where you get to share all of your brilliant thoughts, advice, recipes, and opinions on all things edible. This week I want to focus on the workhorse (workbird?) protein of the kitchen: the humble chicken.
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making a drink that’s perfect for sipping while lazily float around in a body of water: the shandy.
Welcome to this week’s edition of Will It Sous Vide?, the weekly column where I usually make whatever you want me to with my immersion circulator.
When it comes to non-meats, pineapple is my absolute favorite thing to grill in this entire world. The caramelized, almost bruléed sugars and smoky flavors are magnificent in a cocktail, and the charred fruit makes a superlative burger or pizza topping. (That’s right, pineapple on pizza is good; haters to the left.)
I’m not a huge fan of overly Instagrammable foods—I tend to prefer aggressively beige fare—but even I have to admit that there’s something extremely enticing about those colorful acai smoothie bowls that seem to be so popular with the clean-eating set.
It would seem that we, as a nation, cannot leave our beverages alone, and are always looking for the next gimmicky sip. I read this article proclaiming cold brew and coconut La Croix the “drink of the summer,” and reacted with a mixture of incredulity and resignation.
Marmite is a somewhat polarizing spread. (Their slogan is “Love it. Hate it.”) Made from brewer’s yeast, the salty paste has an umami-packed, almost condensed-soy-sauce-like flavor that can be overwhelming in large amounts. Add just a smidge, though, and you’ll boost the savory-factor of whatever you’re eating many…
Hello, and welcome back to to What’s Cooking?, the weekly open thread where you get to share all of your brilliant thoughts, advice, recipes, and opinions on all things edible. This week I want to focus on something sippable, specifically the things you sip when you’re abstaining from booze.
If your kitchen didn’t come with an exhaust fan, you may feel like you have to forgo cooking certain foods that tend to linger, smell-wise. Luckily, your frying and high-heat searing days are not behind you, as there are several strategies you can implement to de-stink and freshen up after a particularly pungent meal.
Hello friends, and welcome back to another lively topic-picking session for Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator.
