Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as delicious casserole creations. This week we are drawing inspiration from the classic New England Boiled Dinner, more commonly known as “corned beef and cabbage,” or “that thing I really should make…
I love coffee, but my mind and body are both easily overwhelmed by caffeine, so I often find myself with a cup or so of leftover java (do people still call it that?) by the time noon rolls around. It’s usually too stale for drinking by then, but it still has its uses.
As a meat eating human, I always try to eat as much of any given animal as I can, even if that means removing its face from its skull. As such, I’m a big fan of offal-centric applications, particularly the surprisingly cheap and easily executed chicken liver mousse.
Vinegar is an indispensable kitchen liquid. It adds brightness to salad dressings, tenderizes meat in marinades, and cuts through richness in fatty dishes to restore balance. It also makes a mean cocktail.
One of my favorite things to cook in the Instant Pot (or any pressure cooker) is root vegetables that would otherwise take much longer. Potatoes most certainly fall into this category, especially since you can make perfectly creamy mashed potatoes entirely in the Instant Pot, no draining required.
If you’ve ever seen a bright yellow bottle with two happy looking old people on it, you’ve probably wondered exactly what are Bragg’s Liquid Aminos. Basically, it’s an unfermented, soy sauce-like product made completely from soy beans and water (meaning it’s wheat free) and it is delicious.
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’d like to talk about your favorite kitchen tools, utensils, and gadgets.
Transforming a can of sweetened condensed milk into a rich caramel dip using either your slow cooker or pressure cooker has long been a favorite trick of mine. There’s no mixing or measuring, but there is (obviously) a lot of dairy. This may seem to leave our vegan and lactose-intolerant friends in the caramel-less…
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This we’re making an often misunderstood classic beverage: the daiquiri.
If you are an owner of vinyl records, you may have noticed that they tend to attract dust, little hairs, and dudes who love to talk about the finer points of Pet Sounds. I can’t do anything to help with that last one, but I’ve found that dry Swiffer cloths are really great for getting rid of the first two.
Eating bone marrow is an experience best described as “viscerally decadent.” Once roasted, the luscious meat butter inside the bones can be scraped out and spread on toast, mixed with rice and vegetables, or eaten on top of more meat for a crazy carnivorous experience.
Sealing a bunch of food in a pressure cooker such as the Instant Pot means you can’t really stir the contents, which can lead to a bit of scorching from time to time. This isn’t a huge deal, but it can lead to some unsightly burned-on gunk. Luckily, it’s pretty easy to get off, you just need to enlist a good friend.
For better or worse, cooking will always involve a certain amount of measuring. Usually these measurements are either by mass or volume, but sometimes dimensions come into play, and I am terrible at estimating dimensions.
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’d like to talk about family recipes, from the guarded and treasured, to the open secrets.
If someone is taking the time to open up their home and feed you, the polite, adult thing to do is bring a gift. Anyone can grab a mid-price bottle of wine with a pretty label, but interesting, thoughtful guests bring amaro.
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.
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re mixing up a variation on the iconic Manhattan by swapping out the standard rye whiskey for rum.
I am an absolute fool for a good charcuterie board, and enjoy all of their offerings, from the super-hard salumi to the spreadable and whipped liver mousse. But there is something special about a terrine which, at its best, is a harmonious amalgamation of flavors, textures, and (of course) meats.
A big bowl of hot pasta, each strand perfectly coated in a creamy sauce, is perhaps the perfect comfort food. If you’re not so hot on dairy—or it’s not so hot on you—this meal may seem sadly out of your reach. Fortunately, there is a very easy way to make a rich and luscious, noodle-coating sauce without using a…