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Make This Snack Mix From Leftover Snacks Make This Snack Mix From Leftover Snacks

If you are a lover of the crunchy and the salty, you have probably, at one point or another, found yourself with various, mostly consumed bags and boxes of chips, crackers, and other snack products. Rather than eat them individually, sad handful by sad handful, you should combine them all to make a snack mix.

You Should Put Pickled Corn on Everything You Should Put Pickled Corn on Everything

Perhaps you thought you were going to make it through the rest of the summer with out me talking about corn yet again, but you thought wrong, pal. In addition to steaming, grilling, and chomping on raw kernels, I am now medium-key obsessed with pickling fresh corn.

Cheese Mayo Is the Condiment You Need to Make  Cheese Mayo Is the Condiment You Need to Make 

When it comes to burgers, I prefer to keep things simple. A thin, smashed patty, a good melty cheese, maybe a little onion, tomato, and pickles. I don’t need fried eggs, avocado, or super thicc bacon. I am, however, very into the idea of cheese mayonnaise, which frankly streamlines my already simple burger even…

I'm Elana Karp, Head Chef at Plated, and This Is How I Work I'm Elana Karp, Head Chef at Plated, and This Is How I Work

On How I Work, we like to find people with especially challenging jobs. Making the recipes at a meal-kit-by-mail service seems challenging: each recipe must be crowd-pleasing, easy to follow, and use ingredients that can be shipped around the country in vast quantities divvied into tiny portions. At Plated (acquired…

What Kitchen Tools Do You Bring on Vacation? What Kitchen Tools Do You Bring on Vacation?

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 summer vacations, rental kitchens, and the things we bring to make cooking in them easier.

Why You Should Make Cobbler Instead of Pie Why You Should Make Cobbler Instead of Pie

Baking is less about feeding oneself and more about having a hobby, and I tend to gravitate toward dead-simple recipes I can throw together on a whim. Though I have absolutely nothing against perfectly executed pastry, it takes a certain amount of patience to make such, which is why I bake my bounty of summer fruits…

Let's Make a Dessert Casserole Let's Make a Dessert 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. Last week’s cookout casserole was one of my all-time favorites, but it’s time to move on, and I think we should move on to something sweet.

How to Make The Best Garlic Bread How to Make The Best Garlic Bread

Garlic bread is not a complicated concept; it’s bread with garlic on it. But, within those two ingredients alone, there is a lot of room for variation. I’ve tinkered around with both the bread and garlic portions of the pungent carb (butter, however is nonnegotiable), and I have arrived at what I believe to be quite…

These Cold, Spicy Noodles Will Soothe Your Sweaty Soul These Cold, Spicy Noodles Will Soothe Your Sweaty Soul

Summertime is, to me, synonymous with spicy peanut noodles, which I’ve been making every summer since I was allowed to cook pasta by myself. I love them so much that they almost make suffering through vicious, swampy heat and humidity feel worthwhile. Almost.

Why Your Potato Salad Needs Two Types of Potatoes Why Your Potato Salad Needs Two Types of Potatoes

A good potato salad should be a marriage of discernible, toothsome chunks of potato in a creamy, starchy dressing. Rather than adding globs of mayo, sour cream, or tahini, the key to that balance of textures lies in using two different types of potatoes.

Get Your Cobbler Fix Without Turning On the Oven Get Your Cobbler Fix Without Turning On the Oven

Sweet summer fruits in buttery crusts are one of the many great gifts of the season, but turning on the oven is—obviously—the opposite of what anyone wants to be during when it’s hot as dick outside.

There's an Entire Cookout in This Casserole There's an Entire Cookout in This 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, that concept is America, and we managed to pack an entire cookout’s worth of taste into a single hot dish.

Here's a Cold Soup That Isn't Gazpacho Here's a Cold Soup That Isn't Gazpacho

It’s that magical time of year again, folks: school’s out, the ice cream truck’s back, and temperatures are once again climbing to levels most accurately described as “dangerous” and “oppressive.” What a time to be alive.

Make Your Own 'Dirty Water Dogs' With a Sous-Vide Setup Make Your Own 'Dirty Water Dogs' With a Sous-Vide Setup

Hot dogs are the ultimate easy crowd pleaser. They’re already cooked, so you don’t have to worry about poisoning anyone, and even the most picky youth can rarely resist a good dog. “Dirty water dogs”—the ones you get from a cart that sit in a vat of salty water—may seem like a treat you can only get on the streets of…

Make a Golden Stock Out of Corn Cobs Make a Golden Stock Out of Corn Cobs

My love for corn has been well documented. I will eat it steamed. I will eat it creamed. I will strip the cobs of their golden, juicy kernels and eat them raw. And, once I am left with nothing but naked cobs, I will use those corn sticks to make a corny broth.

You Can Make This Pasta Sauce With Even the Blandest Tomatoes You Can Make This Pasta Sauce With Even the Blandest Tomatoes

Try as you might to avoid it, you will—at some point during the summer—find yourself with either too many tomatoes, some bland, flavorless tomatoes, or too many bland, flavorless tomatoes. The solution, my friends, is to make pasta sauce.

Nobody Wants Your Homemade Ketchup Nobody Wants Your Homemade Ketchup

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’m using my platform to talk about something I believe to be a scourge upon grilling season—homemade, or otherwise fancy, ketchup.

You're Not Using Enough Oil to Pop Your Popcorn You're Not Using Enough Oil to Pop Your Popcorn

Good popcorn is great, but most popcorn rarely lives up to its aroma. Fluffy, hot kernels with crunch is the goal, and the key is using way more oil than you think you need.

What Should We Casserole for Independence Day? What Should We Casserole for Independence Day?

Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as tasty casserole creations. Our last casserole creation was a slightly tweaked classic, and it turned out very well, but it’s time to move on to our next task.

Never Make a Dry Pork Chop Again [Updated] Never Make a Dry Pork Chop Again [Updated]

A juicy, perfectly cooked pork chop can rival a good steak, and chops of the porcine variety are way cheaper than any cut of beef (except like, stew meat and cheap hamburger). But pork chops are easy to overcook, and this can intimidate skittish home cooks, barring them from enjoying this fiscally responsible,…

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