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.
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. 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.
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.
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.
My diet may veer more towards “raccoon” than “rabbit,” but I am actually an enthusiastic salad consumer. It’s not because I’m a large fan of eating things that are good for me, nay; it’s because a good salad is a perfect combination of tastes and textures. And to best take advantage of the fresh flavor parade, salads…
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.
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…
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…
When you travel internationally, there’s a whole song and dance of answering questions and declaring items you have to go through before re-entering the U.S. When Customs asks you if you have any food to declare, declare every food item you have—just in case.
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…
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…
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…
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.
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.
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.
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.
No matter what your local Grilling Enthusiast Bro says, marinade mixology ain’t rocket science. At a bare minimum, all you need is a good bit of salt, probably some fat, and a smidgen of acid for basic flavor enhancement and tenderizing action. Sweet, spicy, and/or funky elements are optional, but never unwelcome.
There’s soup, then there’s soup that seems to have the ability to heal the body and soul. What’s your trusted recipe for a bowl of magical recovery?
Hello, my babes, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. This week we’re turning our collective consciousness to one of my favorite taco fixings: juicy, tender, crispy carnitas.