Dessert and cocktails both come after dinner, but combining them is a tricky business indeed. The best boozy desserts neatly split the difference between sugary treats and nightcaps; the worst are indistinguishable from mild physical assault. Sadly, the latter is far more common than the former—but it doesn’t have to…
Hello everyone, and welcome back to Will It Casserole, the column where we see what meals, dishes, and cuisines can be re-imagined and transformed into casseroles.
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.
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.
An extremely cool feature of depression is an overwhelming indifference to the concept of staying alive. Eating is a prerequisite for life, so it makes perverse sense that, for many people, it’s among the first victims of a depressive episode.
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.
The Steam Grill from Uchicook is a simple but brilliant addition to your pan arsenal, one that, you guessed it, steams and grills at the same time.
I hate dealing with pot lids when they’re hot and dripping with condensation; it makes them impossible to put down gracefully. My Instant Pot’s lid was by far the worst offender—but no more, my friends.
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.
Unless you’re actively combining ingredients, stirring, flipping or poaching, chances are you have some downtime while you’re cooking. Use that time to tidy up your kitchen, a place you probably spend a decent amount of time but is likely not the cleanest room in your house. If you have roommates, they will thank you.…
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.
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.
If you’ve ever eaten at a nice steakhouse, there’s a good chance you’ve eaten sous-vide meat. Here’s a secret though: It’s really easy to get those kinds of results yourself, and Amazon’s here to help with a $102 deal on the Bluetooth version of Anova’s top-selling immersion circulator.
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…
I, like so many millennials, am a big fan of instant gratification, and am always looking to hack, streamline, or otherwise speed up the process of cooking delicious food. There is, however, one tasty treat that is always going to take its sweet, caramelized time: the onion.