Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. I have heard, and felt, that it has been hot out, so I felt like a bubbly, slightly citrusy and refreshing beverage was in order.
Salt makes everything better, and that includes beverages. Beyond margaritas, salt enhances the flavor of and tames any bitterness in almost any cocktail. Though it’s a common practice to rim your glass with sodium chloride, it’s a gross one, which is why you should season the drink, not the drinking vessel.
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 wish to talk about a wonderful summertime treat: the s’more.
Most bread is good, but not all bread is good breakfast bread. Though toast is the standard—and biscuits and English muffins are both exemplary—fried bread might be the best bread for breakfasting, particularly hungover breakfasting, both in terms of taste and ease.
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making a pink drink inspired by the almost painfully classic Champagne cocktail.
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.
Hot coffee is not something I can even look at during the summer; it’s all iced coffee, sometimes even without cream because dairy gets more and more oppressive as the temperature climbs. If however, you wish to add a little pep to your icy morning drink while keeping it refreshing, you should grab a strip of lemon…
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.
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…
If there is one thing I miss about living in the South, it’s being able to waltz into the grocery store and pick up a plastic clamshell of decent banana pudding. Now, if I want a good ‘un, I have to make it myself, and that requires more waiting than I can tolerate.
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.
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…
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.
Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re adding both hydration and a bit of a tropical vibe to our drink by way of coconut water.
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…
They say only mad dogs and Englishmen go out in the midday sun, but even mad (or sad, or glad) dogs should probably stay inside when the temperature climbs too high. Heat exhaustion and heat stroke can wreak utter havoc on your canine friend, but there are a few things you can do to keep your dog cool and safe this…
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.
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.
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.
Adding frozen fruit to cocktails to keep them cool is a pretty common practice, but some fruits are simply more chill than others. For fruity cubes that will actually keep your beverage cold for an appreciable amount of time, you want to reach for melon.