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You Can Make These Smoky, Sous-Vide Ribs Without a Grill or Smoker You Can Make These Smoky, Sous-Vide Ribs Without a Grill or Smoker

As someone who lives in a tiny studio apartment, I don’t get to do a lot of grilling, smoking, or any other outdoor cooking. This makes me very sad, because I do love smoked and grilled meats. (Grilled vegetables are also fantastic, but we’re not talking about those right now.) Fortunately, a sous vide setup—which I…

What to Do With Tough, Woody Broccoli Stems What to Do With Tough, Woody Broccoli Stems

The tough end of the broccoli doesn’t get much love. I’m not talking about the little bit of “stem” attached to each floret; I’m talking about the big ol’ woody honker that usually gets tossed into the compost. These guys are actually super easy to incorporate into a meal; you just need to treat them right.

Stop Making Bad Coleslaw Stop Making Bad Coleslaw

It’s almost Memorial Day weekend, and you know what that means: somebody is going to bring a bowl of terrible coleslaw to your home, and you’re going to have to pretend you like it.

Impress Your Guests With Instant Pot Lava Cakes 

A dinner party without dessert is no kind of party at all, but there’s no reason to stress yourself out with a croquembouche. Molten chocolate cakes have a decadent 1980s vibe to them, and these babies—which are adapted from this recipe by Queen Nigella—have never failed to impress. Using the Instant Pot means they…

Tear Mushrooms for a Better Sauté Tear Mushrooms for a Better Sauté

If you’re chasing a perfect sear, mushrooms are a huge pain to deal with. Whether or not you rinse them, slicing and chopping alone releases enough of their natural moisture that even previously bone-dry mushrooms can turn soggy before they hit the pan—and that simply won’t do.

What Classic Casserole Should We Make Over? What Classic Casserole Should We Make Over?

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.

Celebrate the Royal Wedding With This Full English Casserole Celebrate the Royal Wedding With This Full English Casserole

Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as tasty casserole creations. This week we’re taking a very British thing—the “fry up” or “full English”—and putting an American spin on it by turning it into a casserole.

You Need to Add Potato Chips to Your Eggs  You Need to Add Potato Chips to Your Eggs 

Potato chips are usually thought of as a lunchtime companion—a crunchy side to your sandwich or wrap—but their time has come to shine as a breakfast star. Think of them as a low-effort breakfast potato, which is the best kind of breakfast potato, especially on those morning where frying something seems impossible.

Refried Hummus Is Your New Favorite Mashup Refried Hummus Is Your New Favorite Mashup

The hummus above may look like ordinary hummus. It’s beige. It’s creamy. It has a good bit of olive oil on top. But this hummus is special because I made it with refried garbanzo beans, giving it a nuttier, toastier, slightly more indulgent flavor profile. It is amazing.

What Are Your Must-Have Spices and Seasonings? What Are Your Must-Have Spices and Seasonings?

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. Today I want to talk about a very important part of cooking food for yourself that you’ll actually want to eat: seasoning.

How to Turn Cheap Chicken Thighs Into a Fancy Dinner Entree

People don’t really associated chicken with indulgence but, when prepared with love and care (and lots of fat), it can be downright special. Taking a cue from duck confit, we treat these chicken thighs with the respect they deserve, first curing them and then cooking them slow and low in rendered schmaltz for an…

This DIY Garlic Sauce Is Way Better Than Papa John's  This DIY Garlic Sauce Is Way Better Than Papa John's 

Papa John does not make good pizza, but he does make an addictive garlic dipping sauce. In fact, some (Virginia and I) would say it is the only item worth its salt on the menu, and it has a good bit of salt. If, like us, you are also a fan of the golden, garlicky sauce, but missed your opportunity to buy a giant jug…

'Age' Your Steaks With Fish Sauce and Koji 'Age' Your Steaks With Fish Sauce and Koji

Some things, like love or a delicious shrimp base, can’t be hurried, but a lot of things can be approximated. Though there is no substitute for a true dry-aged steak, there are two ingredients that food geeks swear help you get pretty close: koji and fish sauce.

What to Make on Mother's Day if You Can't Cook  What to Make on Mother's Day if You Can't Cook 

Mother’s Day will be here very soon, and with it the expectation of some sort of brunch-y meal, lovingly prepared for the maternal figure(s) in your life. If you are the sort of offspring/partner who possesses a giant heart but no real kitchen skills, do not fret, you can still serve Mama an excellent morning meal in…

Fried Leek Greens Are Excellent on Scrambled Eggs Fried Leek Greens Are Excellent on Scrambled Eggs

The green parts of the leek doesn’t get enough love. Almost every leek-containing recipe tells you that you don’t need them, that they’re too tough, and unworthy of you. This is all false. Though they are a bit tougher than their white counterparts, they have a lot of flavor within those hard-to-break-down cellular…

How to Make Cheap Side Dishes That Seem Fancy

When planning a meal for the masses, it can be easy to get too focused on your main, but filling side dishes are just as—if not more—important. Here we show you the steps to take to turn simple cherry tomatoes into a surprisingly luxurious salad, and how to transform a bunch of humble Russets into a fancy, layered…

This Is the Chillest, Easiest Way to Poach an Egg This Is the Chillest, Easiest Way to Poach an Egg

Somehow, in the last few weeks, I have become someone who wakes up at 6:30 a.m. I did not choose this path—I would always rather be sleeping, thanks—but I’m trying to make the best of my body’s sudden refusal to sleep in.

Make a Big Batch of This Shrimp Base and Use It in Every Meal Make a Big Batch of This Shrimp Base and Use It in Every Meal

In this age of “instant” appliances and meal kits, recipes that take more than an hour are often optimized and streamlined, or ignored completely. But flavor extraction can take time, and this intense, shrimp-packed sauce base is worth every minute.

What Are You Feeding the Mom in Your Life This Sunday? What Are You Feeding the Mom in Your Life This Sunday?

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 weekend is Mom Day, and I want to hear what you are cooking for the maternal figures in your life.

This Blueberry Pan Sauce is Good on Any Meat This Blueberry Pan Sauce is Good on Any Meat

Usually, when I think of blueberries, I think of muffins, pie, and Blueberry Morning—a cereal I was obsessed with from ages nine through 12. These are all good things, but I urge you to reconsider the blueberry, and smother steaks, chops, and wild game with this juicy, surprisingly balanced pan sauce.

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