For the Best Stuffing, Focus on the Stock
Thanksgiving dinner is not complete without stuffing (or dressing). It’s a humble, somewhat silly dish. You dry out some bread, make it wet again, then dry it out one more…
Get to Know Kohlrabi With Three Easy Recipes
There is a section of the produce department where curious produce lives, full of gnarly root vegetables and endless greens. I am on a mission to try them all, find…
How to Organize Your Fridge Without a Million Plastic Bins
My fridge cannot possibly contain the organizational hopes and dreams I have as a home cook and hoarder of Better Than Bouillon. But the winter is long (and I had…
9 Ways to Give Your ‘Performance’ Oatmeal a Competitive Edge
Photo: Angelika Heine (Shutterstock) Oatmeal is one of the great underrated foods for athletes, whether you’re a runner, a weightlifter, or just somebody who wants a filling breakfast before hitting…
You Should Make Yakamein in Your Instant Pot
Photo: Claire Lower Yakamein is a fascinating dish. Believed to be a fusion of Chinese and/or Korean and Creole cuisine, the beef noodle soup has often been referred to as…
Glaze Your Green Beans in Butter and Stock
Photo: Claire Lower I’m not sure when I had my first un-casseroled green bean, but I don’t remember being particularly impressed. I actually don’t think I was impressed by a…
What Is Court Bouillon, and How Should You Use It?
Photo: margouillat photo (Shutterstock) No one has ever described me as “subtle” or “restrained,” and I have a tendency to gravitate towards flavor profiles that are as strong and (sometimes)…
You Can Make Ultra-Impressive Party Food Without Spending a Fortune
Photo: Amanda Blum I’d bomb on Jeopardy. I am a ball and chain at trivia night. My brain does not retain facts or names unrelated to Wham songs. I cry…