Creamy, salty dips get all the attention, but dipping one food in another shouldn’t be limited to savory snacking. Dessert dips make eating fruit more fun, and they’re somehow even easier to make than dips of the oniony ilk. All you need is a creamy cheese and an electric mixer of some kind.
No food is quite as summery as grilled food, but by the time late August rolls around, I’ll be damned if I’m going to eat another hot dog. Here we show you how to make a fancy, hot dog-free, three-course dinner on your grill, keeping your house cool and your kitchen clean.
I have a bit of a shameful fast food habit which, not only keeps me grounded and humble, but keeps my packet drawer stocked with only the finest single-serve condiments. McDonald’s is stingy with their sweet and sour sauce, but Taco Bell is positively generous with their hot sauce, and I have a lot of it.
Noodles don’t need a lot of stove time to taste good, which is why they’re a no-fail summer standby. As much as I love cold peanut noodles, sometimes I crave a bowl of silky-sauced pasta laden with vegetables and cheese—without spending an hour simmering that sauce.
There are some things that will never be replaced by an app, and a sturdy, hand-cranked can opener is one of them. Unfortunately, we’re all too busy learning to code or whatever to practice our domestic skills, and no one knows how to use them.
Well-seasoned water is the foundation of every delicious pasta dish. These days, you’d be hard-pressed to find a pasta recipe that doesn’t instruct you to salt the cooking water, but beyond vaguely invoking the sea, few of them bother to tell you how much salt is enough.
There is something extremely satisfying about a summer roll. Though I love a good egg roll, spring roll, or any other fried package of rolled-up food, the lighter, cooler, more chewy summer roll is the one I crave more often than not, particularly during these sweatier months.
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 tasty casserole creations. Today we’re taking one of my favorite courses—the cheese course—and turning into one hot dish.
I am an absolute fiend for pickled ginger. I always order extra, not for eating with my sushi, but for after I have eaten my sushi. The spicy sweet slices are a perfect stomach-settling end to a meal and, if you plan on getting dessert, they make a great palate cleanser.
Imitation crab—also known as “krab,” “kay-rab,” “fake crab,” and “krab sticks”—is a mixture of fish (usually Alaska pollock) and starch that has been shaped and colored to resemble the leg of a crab. It’s basically the lunchmeat of the sea, and it can be surprisingly tasty. (I used to eat it straight from the package,…
There are few things better than a summer dinner party and few things worse than cooking for one. Sweating over a red-hot grill in August heat as your guests get steadily drunker and hungrier makes for a truly unpleasant hosting experience.
In my mind, egg whites exist only as a delivery system for egg yolks. Though they are a great source of protein, whites have almost no flavor, which is why I’ve never understood those people who add more of them to their scramble. (I don’t understand athletes, is what I’m saying.) Yolks should be the star of any egg…
True, fermented pickles are always going to be more flavorful than quick pickles but, as Epicurious reports, Mark Bittman adds a bit of smoky depth by grilling the vegetables first.
I have seen recipes that call for the green part of the green onion, and I have seen recipes that call for the white part of the green onion, but I have never seen recipes that call for the stringy little roots of the green onion. (Until now, because I’m about to write one.) The little white allium threads are edible,…
Soup and soup delivery systems continue to evolve and, as Jezebel reported earlier this week, Panera is transforming the soup-eating experience into something quite dadaesque by giving us a soup trough, with not one—but two—compartments.
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. Most foods taste better when they’re homemade, but there are a few treats that I prefer to purchase, whether it’s due to my lack of ability, laziness, or…
I am obsessed with ordering side salads at sushi restaurants. Not because I feel the need to keep my body running with leafy greens—because I love that damn ginger dressing. I’ve tried to make it at home before, never quite getting it right, until I stumbled on the secret while trying to make a dipping sauce. The key,…
Turkey burgers are the egg white omelets of the burger world. Known for being dry, bland, and decidedly unsexy, I almost didn’t see a point in talking about them for Burger Week, this most hallowed of weeks.
There are two types of veggie burgers: those that try to approximate meat, and those that really lean into the vegetables. Though you can make the latter at home to extremely delicious results, the former takes a bit more engineering, and the meat-abstaining people of this world deserve something they can heat and…