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Cornstarch Does Its Best Work When It's Hot

Cornstarch Does Its Best Work When It's Hot

When talking about cornstarch, a lot of emphasis is place on the importance of creating a slurry. Swirling and suspending the starch in water or milk (or some other liquid) keeps it from clumping up in your sauce and ensures everything thickens up all nice and even like. Slurries are important, but they are only part of the equation when it comes to maximizing cornstarch’s thickening...

today .

Rinse Your Dirty Martini With Scotch

Rinse Your Dirty Martini With Scotch

Smoke and salt go very well together—just ask any dad with a Big Green Egg. Though you’ll usually find the flavor combination in some sort of barbecued meat, it’s equally stellar in a martini.

How to Make a Smoked Cocktail Indoors

Liquid smoke can be used to impart woodsy, charred flavors to cocktails, but it’s a little…

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A dirty martini made with a splash of olive brine is a...

Claire Lower Claire Lower Jan 25, 2020 at 03:00.

Get Acquainted With an 'Old Pal' Cocktail

Get Acquainted With an 'Old Pal' Cocktail
3-Ingredient Happy Hour3-Ingredient Happy HourThe weekly drink column featuring super simple yet delicious libations.Prev NextView All

There isn’t a single member of the Negroni family I don’t enjoy. The combination of spirit, bitter, and vermouth in (fairly) equal parts never fails to create a balanced drink that’s perfect for sipping from a coupe in a refined manner. It also gets you drunk...

Jan 25, 2020 . 5 comments

Jazz Up Your Rice and Beans with a Little Gravy

Jazz Up Your Rice and Beans with a Little Gravy

I don’t know if you’ve heard, but beans are having a moment —and as a longtime devotee of the bean-eating lifestyle, I do love to see it. For many people, though, dried beans are anything but exciting. If you’re one of them, I think bean gravy might just change your mind.

Put Pasta Toppings on Your Beans

A big ol’ pot of beans, simmered in a flavorful liquid, is a pretty solid building block...

5 Comments

A.A. Newton A.A. Newton Jan 23, 2020 . 23 comments

I Am Begging You to Butter Your Hard-Boiled Eggs

I Am Begging You to Butter Your Hard-Boiled Eggs

Stumbling across an exciting new way to eat eggs can be the difference between making time for breakfast and skipping it entirely. I’ve gone through several egg phases in the last few years: easy poached eggs had a good run until I discovered cornstarch eggs, which were recently unseated by hard-boiled eggs with a twist.Melissa Clark told me to put butter on my eggs and she was right.

23 Comments

A.A. Newton A.A. Newton Jan 22, 2020 . 18 comments

You Need a Pair of Kitchen Shoes

You Need a Pair of Kitchen Shoes

I have hilariously bad circulation in my extremities, which means that I wear thick socks and slippers 24/7 from October to May. This year, I got extremely cushy slippers for Christmas—and proceeded to immediately spill all kinds of bullshit on them while cooking dinner for my family. Tragic.

Luckily, none of the stains seem to be permanent, but the first thing I did when I got home was dig...

18 Comments

Claire Lower Claire Lower Jan 18, 2020. 8 comments

The Garibaldi Is the Perfect Winter Brunch Cocktail

The Garibaldi Is the Perfect Winter Brunch Cocktail
3-Ingredient Happy Hour3-Ingredient Happy HourThe weekly drink column featuring super simple yet delicious libations.Prev NextView All

Great news, friends: it’s citrus season, my favorite fruit season. Some people go bananas for berries, but every winter I make it my mission to devour every clementine, satsuma, kumquat, and obscure lime I can get my hands on, while also exploring the wild...

8 Comments

Claire Lower Claire Lower Jan 18, 2020. 14 comments

Use an Ice Cube to Steam a Perfectly Round Egg

Use an Ice Cube to Steam a Perfectly Round Egg

My love for the McMuffin and McMuffin-esque breakfast sandwiches is not a secret. The tender English muffin, salty meat, melted cheese, and perfectly round egg create a beautiful breakfast bite. Making your own version at home is not an excessively difficult task, but the round, steamed egg is crucial.

Make an Even Better Egg McMuffin in Five Minutes

One of my favorite breakfasts is the Egg...

14 Comments

Claire Lower Claire Lower Jan 17, 2020. 12 comments

The Best Pan Sauce Is Mostly Butter

The Best Pan Sauce Is Mostly Butter

One can get finicky with pan sauces. (I, for one, am guilty of this .) Various thickening agents, aromatics, and even cream all bring certain charms to the pan, but my favorite (and incidentally easiest) pan sauce to make is mostly butter.

Not every sauce needs to have the viscosity of a gravy. In fact, when serving a nice steak or piece of expensive seafood, you don’t necessarily want a...

12 Comments

Claire Lower Claire Lower Jan 17, 2020. 8 comments

These Roasted Radishes Look Like Flower Petals

These Roasted Radishes Look Like Flower Petals

Everyone, at some point or another, has been tempted to eat potpourri (the forbidden chip). The mixture of dried flower petals and spices always looks invitingly crunchy, if a little dusty. You should not eat potpourri, but you should eat these roasted radish slices, which will certainly scratch that itch.

You Can Treat Radishes Like Little Potatoes

To most, radishes are a salad vegetable,...

8 Comments

Claire Lower Claire Lower Jan 16, 2020. 15 comments

Add Sour Cream to Your Caramel Sauce

Add Sour Cream to Your Caramel Sauce

I am always looking for excuses to put sour cream in and around my mouth. I consume it all the usual ways (tacos, nachos, dips), but I’ve also been known to add it to leftover pasta (yes, even a tomato-based sauce!) and scoop it into my face with nacho cheese Doritos. This is why it’s surprising to me that I’ve never thought to add it to caramel.

Make the Ultimate Salted Caramel With MSG

15 Comments

Claire Lower Claire Lower Jan 16, 2020. 18 comments

Sous-Vide Is the Perfect Way to Prepare Crab

Sous-Vide Is the Perfect Way to Prepare Crab

Almost all the crab you see in the grocery store—whether it be whole Dungeness or Alaskan legs—is sold pre-cooked and frozen. This lengthens the shelf-life and preserves the flavor of the meat, but it also makes preparing the crustaceans a simple heat-and-serve kind of deal. To ensure you don’t overcook your precious crab while reheating it, you should use an immersion circulator.

Sous-Vide...

18 Comments

Claire Lower Claire Lower Jan 15, 2020. 8 comments

Make a Jewel-Toned Honey With Two Ingredients

Make a Jewel-Toned Honey With Two Ingredients

I am a fierce and unapologetic defender of beige food —always have been, always will be—but even I will admit that a pop of cheery color can make a meal, snack, or beverage more enjoyable. If that pop of color happens comes in the form of a tart and sweet berry-infused honey, well that’s even better.

What to Eat to Cleanse Your Palate of Unicorns, Mermaids, and Rainbows

First there was the...

8 Comments

Claire Lower Claire Lower Jan 15, 2020. 17 comments

Turn Leftover Mashed Potatoes Into a Delicious Dip

Turn Leftover Mashed Potatoes Into a Delicious Dip

There’s a fine line between a hot dip and a casserole. Both have golden brown tops and creamy interiors, but the difference lies in how you transport them to your mouth. If you can use a chip or a cracker as a delivery system, it’s a dip—that’s the rule.

Meal Prep Potatoes By Par-Cooking Them in the Instant Pot

One of the most challenging things about meal planning is predicting what future...

17 Comments

Claire Lower Claire Lower Jan 14, 2020. 22 comments

Add Pancake Batter to Eggs to Make a Superior Omelet

Add Pancake Batter to Eggs to Make a Superior Omelet

I feel like I am the last to know that IHOP puts pancake batter in their omelets. (Did you know? Why didn’t you tell me?) Usually I’m pretty good about this kind of thing, but somehow this particular chain restaurant hack slipped right past me. Luckily, this oversight was easily remedied. I just had to eat an omelet.

Actually, I ate a scramble as well, but that was not very good, as the eggs...

22 Comments

Claire Lower Claire Lower Jan 14, 2020. 17 comments

The Best Way to Reheat French Fries

The Best Way to Reheat French Fries

Cold french fries are seemingly one of the few leftover foods that cannot be salvaged. Once a fry starts to cool, the water inside the fluffy starch granules moves out towards the crust, rendering the insides of the fry grainy and the outsides mushy. It’s a truly terrible situation.

Cook SPAM in Your Waffle Maker

I have always been suspicious of artists who claim they can’t create anything of...

17 Comments

Claire Lower Claire Lower Jan 11, 2020. 8 comments

Combat Bad Winter With a Basil Gin Lemonade

Combat Bad Winter With a Basil Gin Lemonade
3-Ingredient Happy Hour3-Ingredient Happy HourThe weekly drink column featuring super simple yet delicious libations.Prev Next View All

We are firmly in the middle of bad winter , that portion of the year that is cold, damp, and grey, without warm seasonal cheer to balance the ill effects. I don’t know how you cope with ill effects, but I’ve heard drinking gin helps sometimes.

Party With the...

8 Comments

Claire Lower Claire Lower Jan 10, 2020. 9 comments

For Better Wedge Salads, Upgrade Your Lettuce

For Better Wedge Salads, Upgrade Your Lettuce

The wedge salad is often dismissed as nothing more than a vehicle for blue cheese and crispy bits of cured pork. I don’t think there’s anything wrong with that. In fact, I think a delivery system for cheese and bacon is what lettuce should strive to be, but you can make your wedge just a touch more nutritious (and flavorful) by swapping out the iceberg for something with more character.

Any...

9 Comments

Claire Lower Claire Lower Jan 10, 2020. 16 comments

Meal Prep Potatoes By Par-Cooking Them in the Instant Pot

Meal Prep Potatoes By Par-Cooking Them in the Instant Pot

One of the most challenging things about meal planning is predicting what future you is going to want to eat. I am very bad at this, as my palate often craves last-minute adventure, but one thing that always excites is potatoes.

Use the Tools That Came With Your Instant Pot to Remove the Insert

Even though the Instant Pot and I have been together for some time now, it still finds ways to…

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16 Comments

Claire Lower Claire Lower Jan 09, 2020. 20 comments

Cook SPAM in Your Waffle Maker

Cook SPAM in Your Waffle Maker

I have always been suspicious of artists who claim they can’t create anything of value while sober. I’ve never found my drunk writing to be any better than my sober writing, but I have to admit that some of my best ideas come to me once my inhibitions have been lowered by alcohol. Could a sober mind create SPAM waffles? Probably, but it was my drunk body that demanded them last night.

20 Comments