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 traveling, and the role food plays in your trip planning.
On the surface, working from home would seem to give one unparalleled control over one’s diet. Not only do you control your schedule, but you’re right there with your fridge. What could possibly go wrong?
Tips and tricks come at you when you least at expect them. Just last week, I was unwinding from a hard day of hacking food with an episode of the new Queer Eye, when food expert/T-shirt aficionado/new Ted Allen, Antoni Porowski told whatever straight dude he was working on (they all blend together) that a little…
Working from home is an extremely sweet gig. I don’t have to wear real clothing, I alone control the thermostat, and my only physically present coworker is a geriatric spaniel. But a lack of human contact can make one a little weird, so I try to get out and be among the people at least once a day. Most people…
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 delicious casserole creations. This week we are finally making the burrito casserole suggested by one very clever commenter, and we are the better for it.
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week was kind of hectic for various reasons, so I feel the need for something insanely streamlined, even by our standards. I want to pour, stir, and sip, and maple syrup is…
If we learned anything from LadyDoritoGate, it’s that women hate dumping chip crumbs into their wide-open mouths. But maybe this has nothing to do with keeping up appearances; maybe these savvy women are saving the crumbs for clever, delicious uses.
There’s no ethical consumption under capitalism—even gummy bears aren’t safe—but I’d like to think most people try to eat ethically where they can. If you are one of those people, you should delete all those super convenient delivery apps on your phone.
The molten chocolate cake may have had its heyday in the 90s, but I’ll be damned if I’m going to stop making and eating them. Maybe it’s because they were the first “fancy” dessert I ever made in an attempt to impress another human, but I associate them pretty firmly with cliche romance, which is what makes them…
Whether made with cheese or chocolate, fondue has a kind of cheesy, finicky reputation. But in spite of its kitsch, dipping bits of food in gooey, melted fromage or dark, liquid chocolate makes for a fun, flirty, surprisingly low-effort meal.
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. Valentine’s Day is rapidly approaching, and I want to hear all about your plans, or lack thereof.
Valentine’s Day is a holiday that can’t escape symbolism and, besides hearts, roses are the most recognizable supposed sign of love and affection associated with February 14th. You can give a dozen or so, sure, but if you like your gifts to be a little more edible, consider working a little rose water into your…
Hello sous-vide friends, and welcome to a brand new topic-picking session for Will It Sous Vide?, the column where I make whatever you want me to with my immersion circulator.
Hello friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. Today we’re making a sexy little dish that’s impressive without requiring a whole lot of effort on your part: sous-vide lobster tails.
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Valentine’s day will be here soon but, rather than make a bubbly, rose-scented cocktail, I’ve decided to enlist the sinister blood orange for a less twee take on the holiday.
In what I can only call “a crisis of faith,” I have made the trend known as “dessert hummus” and found it to be very pleasing. When it was first (gently) suggested I explore dessert hummus by my (sweet and understanding) editor, I demanded a phone call, so alarmed by the concept was I.
It turns out that moving your body around in an intentional fashion—known to jocks as “taking exercise”—is an important part of not being in pain as an adult, and it turns out that eating a portion of gyro casserole an hour before pumping a modest amount of iron is a poor plan. I, however, refuse to eat a goddamn…
I love a Whitman’s sampler, but I buy those for myself February 15th, at Walgreens, when they are half-off. Though I’m not one to turn down a box of chocolate on Valentine’s Day, giving them can feel a little impersonal, and we can do better.
What a time to be a woman! Not only do we finally have a female Colonel Sanders, but Doritos has announced that they will be producing a quieter, less messy, more female-friendly chip.