Delicious ways to repurpose all that leftover ham 

The Monday following Easter is the only day each year when a person can justify a complaint about “too much ham.” (The other 364 days, there exists no such thing.) After you’ve gorged yourself on honey-baked, spiral-glazed slices all weekend, it seems there’s still a formidable stack in the fridge. Sandwiches are the…

Don’t judge us for these bizarre and delicious sandwich combos

I first tried a PB&J burger at 26 Beach Restaurant in Venice Beach. I loved the sweet and salt play between the familiar tastes of peanut butter, jelly, and the burger patty. Whenever I really need a pick-me-up, I slap one of them together and throw a little bacon on it to bump the health value up a little. Add a…

Spread the love: Tips and tricks to make you a master of homemade mayo

If you’re squicked out by mayo, consider this your trigger warning: Mayonnaise ahead. Those who love mayo, though, know of its creamy ability to transform everything from sandwiches to French fries to grilled cheese. With picnic season just over the horizon, we turned to chefs for their best mayonnaise-based tips and…

Avoid fumbling at your Super Bowl party with our expert guacamole tips

If we could offer one culinary tip ahead of this weekend’s Super Bowl, it’s that premade supermarket guacamole is almost always a terrible idea. Why deprive yourself the pleasures of scooping the creamy avocado flesh from its skin, folding it in with chiles and limes, and mashing it with a fork? It tastes better,…

What's your favorite recipe that uses loads of butter?

If there’s any overlap to the culinary legacies of Julia Child and Paula Deen, it’s that most everything is better with butter. Margarine and various vegetable oils have waxed and waned as kitchen darlings, but O.G. butter is probably here to stay. Most cooks—professional and amateurs alike—have at least one recipe in…

Hot-chocolate secrets, spilled

As we live in Chicago and winters here are a stupid kind of cold, we’d rather not venture outside and instead, stay in and make frothy mugs of hot chocolate. We weren’t satisfied with the Swiss Miss instant stuff, so we asked some of our favorite chefs for advice, as well as our internal staff, several of whom are…

Secrets to a top-notch grilled cheese

What Ghost did for pottery, Jon Favreau’s Chef did for grilled cheese sandwiches—both films used close-up framing and background music to fetishize an inanimate object in the sexiest possible manner. That scene in Chef illustrates the endless allure of the grilled cheese. It takes a simple sandwich brimming with…

What do you put in your chili?

Chili is not about subtlety or purity of flavors. Successful chilis are described with words like “rich,” “complex,” or “bold”—adjectives on the heavy end of the culinary spectrum—while their specific components can number as few as three or somewhere in the dozens. It’s not so much a dish as it is a genre, with…

Avoid the Thanksgiving frenzy with these easy side-dish recipes in 100 words or less

Thanksgiving is stressful enough as is, and this year we’ve got to deal with relatives who voted for you-know-who. We at The A.V. Club advocate a low-anxiety holiday, so let us at least keep the cooking part as stress-free as possible.