One of the great things about the Instant Pot is that you can cook a whole variety of foods in it, both sweet and savory. One of the not-so-great things about the Instant Pot is that the rubber sealing ring tends to grab on to a whole variety of smells, both stanky and pungent.
I am an equal opportunity macaroni eater. I like it baked. I like it made with a roux. I even like it out of the blue box. You may think the convenience of Kraft can’t be beat, but you’d be wrong. This homemade recipe comes together in about 15 minutes, with only one pot (which you don’t have to drain) and no roux.
Non-enzymatic browning gives us many gifts. The crust on a loaf of bread, the umami-rich taste of browned onions, the nutty wonder that is browned butter—all of these things are deeper, more flavorful versions of themselves. You’ve probably been browning your butter for some time now, but the good people at Serious…
Look, omelettes are wonderful little egg dishes—particularly when they involve cheese and other fillings—but there’s no denying they require a bit of babying. If you want a cheesy, vegetable-studded egg dish that is much more forgiving of your dismal attention span, you need to start making frittatas.
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. Today we’re taking another favorite sandwich of mine—the Italian sub/grinder/hoagie/whatever—and transforming it into a hot, comforting dish of wonder.
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 stirring up the whiskey-focused cousin of the iconic Negroni: the Boulevardier.
When it comes to confusing labels and price points, I find olive oil to be second only to wine. Once you get a handle on the whole virginity thing, there is the matter of region to contend with, and it can be hard to know which one you “should” cook with.
I really like mayonnaise. As someone who has eaten more than her fair share of church suppers, I think it’s a condiment that goes beyond the sandwich. Making my own was a real game changer, but duck fat mayo refuses to play the game at all.
We all know to save bird bones to make stock, but the excess skin and fat you find yourself with after butchering a piece of poultry is just as valuable. With very little effort on your part, you can render out some of the tastiest cooking fat around.
Cold temperatures bring out carb cravings both sweet and savory, and the sweet potato is equipped to handle both. Not only are these babies the perfect base for all sorts of fillings, they provide a bit more flavor (and nutrients) than their paler counterparts, and can be enjoyed morning, noon, and night.
Chrissy Teigen is good at food, particularly flavorful fare that scratches indulgent itches. It makes sense then that she would crack the code of what is—at least to me—one of the most craveable potato chip flavors: jalapeño.
January is the month for getting your house in order, and no aspect of one’s life gets quite so revamped as the culinary. Meal planning is often seen as the key to it all, but the plan won’t accomplish anything if it’s not implemented.
Hello sous-vide friends, and welcome back to another topic-picking session for Will It Sous Vide?, the column where I make whatever you want me to with my immersion circulator.
The Instant Pot is user friendly in so much as it is a very safe, self-contained, all-in-one multi-cooker, but its user interface is not exactly intuitive. There are a lot of buttons, and trying to intuit what they do exactly can make one feel a little ... pressured.
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 making a beverage that’s perfect for those times you cannot leave your home due to ice, snow, and bomb cyclones.
Awards season is rapidly approaching, which means you should be watching lots of movies—so that you may express your smart and good movie opinions—and eating lots of snacks. A big bowl of fluffy, flavorful popped corn is the obvious, correct choice, but if you find yourself getting a little bored of the basic…
My job is 50% writing, 25% cooking, 10% eating, and 15% washing stupid dishes. I hate washing dishes because it’s very boring, and also because it has a tendency to make my hands look and feel very sad. To combat Sad Dish Hands, I have developed the Sad Dish Hands Manicure, and all you need to avail yourself of its…
My state is in a crisis. If any Oregonians had dreams of a better, easier 2018, those dreams were shattered the moment they heard of the new law which allows untrained members of the great unwashed to pump their own gas in rural counties.
The Instant Pot was the kitchen toy to give and get this holiday season, but their black-box vibe can be a little intimidating at first. If you’re slightly overwhelmed with all those buttons and functions, just breathe deeply, and embrace the “safety in numbers” approach of an Instant Pot Facebook group.