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.
Easter is just a few weeks away, and whether the Easter bunny visits your house or not, it shouldn’t stop you from saving on some candy in this Amazon Gold Box.
Whether we’re springing forward or falling back, the biannual time shift is, at best, a discombobulating experience—but changing the clocks also gives us a ready-made opportunity to change ourselves.
Say what you will about Amazon now offering a Prime discount for Medicaid recipients, but the facts are clear: Low-income individuals and families can now save $7 on monthly memberships to Amazon’s two-day shipping service—and all the other goodies that come with it.
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.
Traveler, let me give you my most useful tip for visiting Japan: the “konbini” is life. It’s a one-stop shop for literally anything a wide-eyed tourist such as yourself may need while you explore the brightly lit corridors of Tokyo, or get swallowed by the serene silence of temples and shrines in Kyoto.
Omega-3s were supposed to protect us all from heart disease and other health problems, but it’s taken some time for the evidence to catch up with the hype around these supplements. Based on a large and important study published earlier this year in JAMA Cardiology, that evidence is here: fish oil or omega-3…
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.
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 love a nice, juicy restaurant burger, but man, are they messy. The minute you pick one up to take a bite, half a liter of burger juice pours onto your plate, making it a terrible place to set your burger down unless you’ve got a thing for soggy buns. Here’s my personal workaround.
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…