Happy Friday, my friends, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re shaking up a muddle-free, streamlined take on the minty mojito.
Hello, friends of the immersion circulator, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Today we’re cooking up some creamy, custardy egg bites, perfect for grab-and-go eating during the week.
I love a good mall pretzel. Soft, slightly chewy, with a bunch of salt and that trademark hint of bitterness—few snacks are as comforting and nostalgic. I also love a good pretzel dog, pretzel bite, or cheese-stuffed pretzel situation. I do not, however, love making dough.
If you’re a reader of Eating Trash With Claire—the Lifehacker series where I convince you to transform your kitchen scraps into something edible and delicious—you should get excited, because it’s now a video series. First up, I show you how to make a delicious, flavor-packed stock out of scraps, shells, and other…
Mussels are one of those sexy, evocative dishes that seems best executed by a fancy-pants chef at a corner bistro, but a big bowl of the bivalves is one of the most weeknight-friendly meals you can make. If you’ve ever been wary of cooking shellfish at home, mussels are a great place to start.
If you’re going to plop down a serious chunk of change for a fancy meat, you want to make sure you’re actually getting the good stuff. To learn the difference between charcuterie trash and treasure, Epicurious enlisted meat expert Elias Cairo of Olympia Provisions to blindly taste a whole variety or meats at various…
Opening jars is an important part of getting to the food inside them, but the lids can sometimes be a bit on the stubborn side. Here we show you three easy ways to remove even the most stuck-on lids, so that you may consume the delicious contents of the jar they’re stuck to.
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 want to talk about the tweaks you make to render your meals a little more healthful, and the substitutions and swaps that didn’t quite work…
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…
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 featuring a cocktail from Maggie Hoffman’s The One-Bottle Cocktail, a book that very much fits the aesthetic of this column.
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.