There are many “clever” ways to peel garlic, but I have always been a fan of crushing the clove with the flat of my knife rather than trying to hold two bowls together while flailing about, even if I have a whole head to peel. I wasn’t particularly looking to improve upon the method, until I eyed a spatula whilst …
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. I’m in Oxford this week, so I thought we’d make a streamlined version of the very British blackberry bramble.
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. This week I want to talk about the most divisive dish in all of the land: the pizza.
Happy Friday, my friends, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we’re making an herbaceous yet balanced beverage I found in the iconic Playboy’s Host & Bar Book.
I hate doing dishes more than any other chore but, due to my line of work and lack of dishwasher, I end up doing more than the average person. To overcome my utter disdain for donning dish gloves and standing in front of a sink, I motivate myself with a cocktail.
Welcome back to Eating Trash With Claire, the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious. In this episode, I show you how to transform strawberries that are just a bit past their prime into a sweet sauce, cocktail-friendly ice cubes, and a delicious…
Happy Friday, my friends, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. I’m off to France to take cooking lessons here, so I thought I’d celebrate with Julia Child’s favorite cocktail: the upside-down martini.
Try as you might to get people to hang out in the living room, the kitchen is always the most happening spot at any given house party. It’d be fine if guests sat in chairs, but people like to lean, and some of them like to lean on the stove.
Let’s be serious for a moment: without that crackling, crystalized sugar crust on top, crème brûlée would just be custard. It would be very good custard, but that torched sugar is what makes it special. Brûlée-ing however, is not an act that should be reserved for crème. You can brûlée all sorts of foods, bringing a…
A good chicken stock is more than chicken-flavored water. Though you should aim for your stock to be flavorful, a good one should also be rich and mouth-coating, with a body that just won’t quit. This, my friends, is why you should make your stock with chicken feet.
Peeling bell peppers before cooking makes them so silky they practically melt, but it does leave one with a lot of peels. You could use them to flavor homemade stock, or you could be extremely clever and make a vibrant red salt that tastes like paprika.
I have been cooking food in the Instant Pot for some time now, and I’ve noticed a certain phenomenon when it comes to onions: unless you leave them in thick chunks, they are almost always reduced to to mushy, barely noticeable strands that dissolve with a glance. This isn’t great if you want the vegetable to shine,…
Tomato-based pasta sauce can either be incredibly simple or very involved. Whether you’re making Marcella Hazan’s three-ingredient sauce or a loaded-up bolognese, it’s all about creating that perfect balance of flavors. Tasting, tweaking, and tasting again is key, as is having a little lineup of extras you can toss…
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. This week I want to talk to you about the other white meat, from cured and cracklin’ bacon to the juiciest chops.
Hello sous-vide friends, and welcome to a brand new topic-picking session for Will It Sous Vide?, the column where I make whatever you want me to with my immersion circulator. Last week’s prime fib was a consummate success, but now we must—as always—move on to our next project.
Welcome back to Eating Trash With Claire, the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious. In this episode, I show you how to make a delicious, hearty pesto out of carrot tops. Carrot tops give the pesto a slightly bitter, but completely addicting quality…
Hello, my friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. This week we’re using our precisely controlled water bath to transform something somewhat pedestrian into something quite special.
Happy Easter weekend, my friends, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we are making a super refreshing, easy on the eyes beverage.
Besides mini chocolate eggs, pre-cooked spiral cut hams—also known as “city hams”—have always been my favorite part of Easter. Since there is no danger of undercooking, we’re free to focus flavor. Heating and serving may seem simple enough, but you can overdo it in the oven. This leads to a dry, chewy pork product,…
I am not what one would call a “healthy eater.” Though my mother stocked the house with that sprouted grain bible bread, teenage Claire simply quit eating bread, rather than make her sandwiches on the dry, coarse eco-system that is Ezekiel bread. Still, my mom’s love of health food stores did lead to me discovering…
