A good tomato is a terrible thing to waste, but canning can seem like such a sweaty chore. Luckily, The Kitchn has a quick and super easy way for preserving them without any heat: freezing.
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we are featuring a bracing and briny favorite of mine that I have been sipping on for years: the polarizing Pickletini.
Chicken breasts are not very exciting, but they are a versatile protein with a pretty healthy image, and for that reason people tend to buy and cook a lot of them. Unfortunately, their lopsided, teardrop shape makes them a pain to cook well, and one can end up with a piece of meat that is juicy but flavorless on one…
Our nation’s seltzer obsession is showing no signs of abating, and at the front of the trend is La Croix, the ubiquitous, flavored fizzy water that people just can’t get enough of. You can enjoy La Croix all on its own, but why would you do that when you can pour some booze in there too?
There are many ways to enjoy the sweet treat that is summer corn, but did you know that you don’t even need to cook it? It’s true. Fresh, sweet corn tastes fantastic right off of the cob, no heat required.
Besides eating it as quickly as possible, I have yet to find a truly elegant way for keeping a single pint of ice cream from melting while I enjoy it. Luckily, cup genius and real American hero Donald Li has discovered that a pint of a delicious frozen dairy fits perfectly in a Yeti Rambler.
When it comes to buying snacks, few stores meet my needs quite like Trader Joe’s. Their snacks are tasty, well-priced, and (usually) conveniently packaged, but I’ve never been sure about their origin.
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. Summer is (sadly) drawing to an end, so I’d like to take this opportunity to talk about your favorite summer food moments, and how you plan to savor the…
A party without cake is just a meeting, but a meeting without free pizza is no fun at all. This is why I was happy to hear that the Jeff Bezos, the CEO of Amazon, has a “two pizza rule” for holding meetings.
Whether you’re baking cookies, roasting vegetables, or making the sweetest of candy, pan stickage is something you want to avoid. Both silicone baking mats and parchment paper can be used to coat pans, provide a non-stick surface, and cut down on cleaning time, but which one should you stock in your kitchen?
The solar eclipse is rapidly approaching and, for the towns that happen to be in the narrow 70-mile band of best observation, this means gearing up for quite the influx of people and traffic.
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we’re making a sophisticated drink featuring scotchy scotch scotch: the Rob Roy.
Garlic skins have always been my least favorite part of peeling garlic. They either stick to my fingers, or float about the kitchen, carried by slight breezes before making their home on random appliances. But I resent them no more, my dears, because it turns out they make a kick-ass broth.
Hello, and welcome to a very special edition of Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Not only are we finally cooking a long-requested dish—porchetta di testa—but we, as you can see, have video.
If you’ve watched any appreciable amount of cooking shows, you’ve most likely been instructed by some famous chef to “finish” your dish with a drizzle of oil, a sprinkling of salt, or some freshly chopped herbs. “Finishing” a dish, which is quite different than polishing one off, simply means adding those extra…
Last week, when all of the writers came together for a glorious meeting in New York, I found myself in a bodega with Beth and Patrick, looking for bottles of water and nourishing snacks. I grabbed a Lunchable and later, while shoving stacks of too-round turkey slices and processed cheese in my mouth, I thought “why…
There seems to be a lot of pressure on the home cook these days. It’s not enough to feed your family chicken breasts—one should be feeding them free-range, organic, perfectly juicy chicken breasts that were cooked sous-vide and served with vegetables you regrew from a curated selection of kitchen scraps. This…
When you start out cooking, measuring everything exactly can be a big concern, which is why beginning cooks may be put off by recipes that list vague amounts like “a pinch of salt,” or “one medium onion.” Though “pinch” has been pretty much standardized—it’s agreed upon to be an 1/8th of a teaspoon—a “medium” onion is…
There are a lot of “correct” ways to cook vegetables but—though I’m not a huge fan of culinary presciptivism—I’m going to go ahead and say that roasting is the most correct. Everything from tender green asparagus to hearty root vegetables tastes phenomenal when prepared this way, and it’s super easy to execute.