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.
Life has taught me to expect very little from February, the worst month, but this one has been especially bad. It’s important to savor the bright spots as they crop up, even the tiny ones and, though this month is riddled with crises on the micro and macro scales, I finally got to eat kohlrabi pizza after weeks and…
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?
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.
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 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.
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.
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.
Alison Roman’s salted butter chocolate chunk shortbread cookies are everywhere. Bon Appétit, Eater, Nylon, Smitten Kitchen, and The New York Times have covered them in glowing detail; The Cookies pop up on my Instagram discover feed literally every day. The best recipes are more than the sum of their parts, but the…
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.
It’s a pretty popular culinary opinion that everyone should own a cast iron pan, but I am of the opinion that everyone should also own a mini cast iron pan. Like its classic, 12-inch counterpart, the mini has a myriad of delicious uses from appetizers to dessert. Here are my favorites:
After you cook food, you put it in the fridge to keep it safe. Right? So what about yesterday’s pizza that’s still sitting in its box on the kitchen counter? Good news: a food safety expert tells us that day-old cheese pizza is “low risk.”
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 making a veritable hat-trick of taste, and combining my three favorite football-watching snacks.
Steamed edamame, sprinkled with a little salt, is a fine snack or appetizer, but edmame that is sautéed in butter and garlic, and then sprinkled with some seasoning, is impossible to stop eating.
My fellow Americans, the annual Final Handegg is upon us. I’m a simple, soccer-loving girl from upstate New York, and as such, I have simple tastes: this Sunday, I would like to eat my weight in Buffalo wings, ruthlessly ogle some be-Spandexed butts, and—God willing—see Tom Brady cry big, fat tears of shame on…