Snappy, treat-studded chocolate bark is a holiday treat that is always met with much enthusiasm. (Williams Sonoma is able to charge 30 bucks per pound for their peppermint iteration, making it more expensive than organic rib eye.) There is, however, no reason to spend a bunch on bark, as it can be made in your kitchen…
Pie is one of those things that some people just have a knack for. I am not so blessed. For those like me, there’s a lot of stress surrounding the dessert, and these people should embrace galette.
There are candy makers, and there are candy eaters, and I am firmly in the latter camp. Though I don’t mind a cathartic candy-crafting sesh, my main goal—during the holidays especially—is to churn out the treats. This is why this fudge, which takes less than five minutes of your active time, gets made every single…
Poached eggs are the super stars of brunch and the heroes of salads that eat like a meal, but many a home cook is put off by the process of cooking one. If you are skittish about dropping a raw egg into simmering water, relax, it’s not as hard as it’s cracked up to be.
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 cleaning, or rather, those things you don’t (or rarely) clean.
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making a winter-appropriate lemonade with the help of my bff, Cynar.
The best vegetable is a roasted vegetable, and the best roasted vegetables are finished with fish sauce. The pungent, salty, and sweet sauce is the perfect companion for all sorts of earthy plant parts, from starchy potatoes to cruciferous sprouts.
Cheesecake is one of my favorite sweet things on this earth but, as a household of one with an occasional lactose-intolerant visitor, I’m not in the habit of making whole cheesecakes for the home. There is, however, a way to make just enough cheesecake for two (or one, twice) in an Instant Pot, and it takes about half…
Champagne cocktails are perhaps the most celebratory cocktail, but mixing real, capital-c Champagne with flavor obscuring additives is a bit wasteful. This does not, however, mean that you shouldn’t enjoy a bubbly beverage. In fact—along with a bottle of reasonably priced bubbles—you can make great tasting, cheap and…
There is no such thing as “leftover cheese” but, if you are a cheese collector such as myself, you probably find yourself with little nubs and ends of various dairy treasures. You could keep making increasingly tiny cheese plates, or you could make fromage fort, also known as “snobby DIY Boursin.”
The holidays give us carte blanche to consume both alcohol and sugar with reckless abandon—bonus points if you can streamline the process. Gelatinous shots may be the millennial-prefered vehicle for the two substances but, like Pete Shweddy before me, I prefer a festive ball.
Until recently, I never measured freshly ground pepper. If a recipe called for half a teaspoon, I would simply grind the berries over the dish until I thought I had “enough,” based on nothing but my nose and how pungent I was feeling that day, because there was no elegant way to measure it by teaspoon from the…
Great news, everyone: I have ordered us a Christmas goose to sous vide. This means that you won’t be helping me pick what we sous vide for Christmas, but you can help determine how we will sous vide it.
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. This week we’re cooking a tasty little crustacean—the shrimp—in a myriad of ways.
Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re putting a chilly spin on a classic winter warmer: mulled wine.
Candied nuts are one of those things that are equal parts treat and snack, and are just at home in a bowl of ice cream as the are in a salad. Their versatility makes them a great gift and, with the help of a slow cooker, an extremely easy (and hands off) one to make.
If there was ever an ever-present Christmas confection during my youth, it was the haystack. Neither candy nor cookie, this unassuming, almost too easy treat simply has no business being as addictive as it is.
In what I assume is an attempt to attract some sort of demographic, Applebee’s is offering Long Island Iced Teas—which they have renamed “Dollar L.I.T.™”—for a single dollar, all December.
Cheeseballs really live up to their name. Not only are they a literal ball of cheese, but there’s something kind of charmingly corny about them. Like a tacky Christmas sweater, they’re more class clown than class act—lovable, goofy, and charmingly unpretentious. They’re also infinitely adaptable, and insanely easy to…
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 luxury, darling, and what fancy foods and equipment are worth the premium price tag.