Whether you get it off the block or grab handfuls from a bag, grated cheese is an important food. The tiny teeth of the grater transform it from a solid state into fluffy clouds...
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5 Minutes
2 Minutes
Marinate Your Dried Herbs for Better Vinaigrettes
Without a dressing, a salad is just a bowl of chopped vegetables, and is significantly less fun to eat. And whether you favor something decadent like blue ranch or something utilitarian like this cheap-o...
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3 Minutes
Tuck a Pickle Into a Crispy Cheese Blanket
I am a big fan of pairing pickles and dairy.I am a big fan of pairing pickles and dairy.I am a big fan of pairing pickles and dairy.I wouldn’t chase down a garlic pickle...
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3 Minutes
Your Marinara Needs Onions or Garlic, but Not Both
A few years ago, I read somewhere that Italians never use onions and garlic in their marinara; it’s always one or the other. Like so many black-and-white cooking “rules” you come across online, this...
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3 Minutes
Use Vinegar and Lemon Juice for a Better Vinaigrette
Photo: Claire LowerWith the exception of three people, the only things I miss about living in Florida are foods and beverages. I long for the wine cellar (and dessert room) at Bern’s Steakhouse, proper...
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3 Minutes
Bless Your Potatoes With Bacon Dip
Photo: Allie Chanthorn ReinmannFrench fries, tater tots, and even the humble baked potato all like to get dressed up with a special dip to match the occasion. Ketchup, mayo, or sour cream are common...
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3 Minutes
Make This Cheap Pasta Sauce With Browned Butter and Tomato Paste
Photo: Claire LowerWhenever my boyfriend asks me if I want to “make a sauce,” it is implied that it’s going to be an activity. A “sauce” is not a quick supper; it’s a flavor-developing...
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2 Minutes
This Comforting Breakfast Pasta Comes Together in 15 Minutes
Photo: Claire LowerPasta is a breakfast food. Like toast, it is carb. It also tastes good with eggs, bacon, and cheese, three things I like to eat in the morning. (American breakfast foods are...
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2 Minutes
Finish Your Ramen With a Drizzle of Flavor-Packed Oil
Whether you make your own noodles or doctor packets of the instant stuff, there are a seemingly endless number of ways to zhuzh your ramen. I usually bombard mine with handfuls of corn, either...
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3 Minutes
Scramble Your Eggs in a Puddle of Simmering Cream
Photo: Claire LowerWe don’t generally think of heavy cream as a “cooking fat,” or at least I don’t. To me, it is a drinking fat, a whipping fat, a drizzling fat, and I’m sure...
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