Claire Lower's posts - Greek uPOST

Parchment Is the Best Sandwich Wrapper, But Just Barely Parchment Is the Best Sandwich Wrapper, But Just Barely

There are many ways to make a sandwich, and many ways to wrap one. But which sandwich swaddling does the best job of keeping your brown-bagged lunch fresh? And does the wrapping material really matter that much?

Use a Cake Pan to Make Smaller Portions of Sheet Pan Meals Use a Cake Pan to Make Smaller Portions of Sheet Pan Meals

“Sheet pan meals”—aka, meals in which all of the components are cooked entirely on a sheet pan—are currently all the rage. But if your household is comprised of only a couple people (or, gasp, one human), you don’t exactly need a sheet pan-amount of food.

You Can Use a Handkerchief as Cheesecloth You Can Use a Handkerchief as Cheesecloth

Cheesecloth is one of those things I never seem to have on hand and have to purchase anew each time I wish to make ricotta. Though you can technically wash and reuse it, I’ve always found that task to be a bit frustrating. (It doesn’t get fully clean when I hand-wash it, but gets all effed up in the laundry.)

Let's Sous Vide Some Football Snacks Let's Sous Vide Some Football Snacks

Hello sous-vide fam, and welcome back to another topic-picking session for Will It Sous Vide?, the column where I make whatever you want me to with my immersion circulator.

When and How to Blanch Vegetables When and How to Blanch Vegetables

There are certain vegetables—like green beans and broccoli—that can either be gorgeous, brightly colored and perfectly tender-crisp, or sad, dull, and soggy. Luckily, making sure they these veggies become their best selves only takes a matter of minutes—you simply have to blanch them.

Make a Salad That Will Keep You Full for Hours Make a Salad That Will Keep You Full for Hours

The word “salad” does not denote “healthiness” or a lack of calories, but something about the word seems to imply a scarcity. Packing a salad for lunch seems to doom one to an afternoon of hunger pains or emergency vending machine runs, but no more. We’re going to tell you how to build a salad that will leave you…

What Cold-Weather Meals Have You Psyched to Turn on Your Oven? What Cold-Weather Meals Have You Psyched to Turn on Your Oven?

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’d like to talk about your oven, and what warm and welcoming things you plan on cooking in it during these colder months.

3-Ingredient Happy Hour: The Trashy Diplomat 3-Ingredient Happy Hour: The Trashy Diplomat

Happy Friday, my friends, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week I’m making a less-nuanced version of one of my favorite in-it-for-the-long-haul beverages: the Diplomat cocktail.

Live Q&A With Lifehacker Food & Beverage Editor Claire Lower [Finished] Live Q&A With Lifehacker Food & Beverage Editor Claire Lower [Finished]

Hello friends! It’s me, Claire, your friendly Food & Beverage editor, and I’m going to be hanging out from 3-4 pm ET (that’s 12-1 pm over here on the west side of the country), answering your brilliant, insightful questions.

Cook Multiple Things in One Instant Pot Through the Clever Use of Trivets Cook Multiple Things in One Instant Pot Through the Clever Use of Trivets

The Instant Pot may be a multi-cooker, but most of its functions focus on one food at a time, often to excellent results. This is fine, but you can actually cook two distinct foods—say, a meaty main and a starchy side—in your Instant Pot at the same time. You just need a trivet.

Low-Fat Avocados Aren't New, but They Are Kind of Pointless Low-Fat Avocados Aren't New, but They Are Kind of Pointless

A Spanish fruit company is leading people to believe that they “invented” a low-fat avocado which they are calling “Avocado Light.” This, however—as the kids say—is “already a thing.”

How to Make Your Favorite Cocktail Into a Lollipop How to Make Your Favorite Cocktail Into a Lollipop

As we approach Halloween, there will be much talk of making your own Snickers or DIY-ing candy corn. I usually leave that stuff alone, as the Snickers bar has already been perfected. If I’m going to make my own candy, I want it to be unique, special, and—why not?—boozy.

How to Use Wine That Is No Longer Drinkable In the Kitchen How to Use Wine That Is No Longer Drinkable In the Kitchen

I know that none of you ever leave a bottle of wine anything less than completely drained, but sometimes people make mistakes, and a bit of “extra” wine may oxidize. But even if you can’t drink it, this now-vinegary, fermented grape juice doesn’t need to be tossed.

Beautiful, Edible Garnishes Anyone Can Make From Boring, Ugly Vegetables Beautiful, Edible Garnishes Anyone Can Make From Boring, Ugly Vegetables

Thanks to certain food competition shows, garnishes have become a little gauche. “Am I supposed to eat this?,” a pasta mogul sneers at a Brooklyn line cook, contempt dripping from his handsome mouth. I get their point, but it makes me kind of sad, as fancy little pieces of carved vegetables will never fail to delight…

How to Restore Rusty Old Cast Iron How to Restore Rusty Old Cast Iron

Everyone should own at least one cast iron pan. With one, you can roast whole chickens, bake a pie (of the fruit or pizza variety), or broil up a pan of cheesy dip. Cast iron does, however, require a little bit of care.

Costco Launches Grocery Delivery Program to Compete With Amazon Costco Launches Grocery Delivery Program to Compete With Amazon

Besides the endless supply of samples, Costco’s chief appeal has always been that you can get huge quantities of food and sundries at very reasonable prices. But, though Costco hasn’t needed an online presence in the past, Amazon’s recent expansion of both Prime Pantry and Amazon Fresh seems to have prompted the chain…

What Should We Casserole Next? What Should We Casserole Next?

Hello everyone, and welcome back to Will It Casserole, the new, Retro Week-inspired column where we see what meals, dishes, and cuisines can be re-imagined and transformed into casseroles.

You Can Sous Vide Bespoke Liqueur in Mere Hours You Can Sous Vide Bespoke Liqueur in Mere Hours

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 taking a break from the chewable, and using the power of sous vide to make bespoke liqueur in record time.

3-Ingredient Happy Hour: The Tart and Apple-y Jack Rose 3-Ingredient Happy Hour: The Tart and Apple-y Jack Rose

Happy Friday, my friends, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making a summer-to-fall transitional beverage: the tart and apple-y Jack Rose.

How to Fry Herbs, And What to Do With Them How to Fry Herbs, And What to Do With Them

Most home cooks are aware that adding a smattering of fresh herbs to their dishes is an easy (and fairly cheap) way to elevate them to new, flavorful heights, but too few of them employ the power of the fried fresh herb.

More Claire Lower's posts »

Language