Low-Carb Cauliflower Arancini Are Actually Amazing
Cauliflower “rice” isn’t perfect. It’s doesn’t have the same texture as white rice, and it doesn’t taste like it. (It’s a little farty if you eat it on its own,…
Use Panko to Add a Buttery Crunch to Your Fried Eggs and Scrambles
Eggs and toast is a near perfect meal. It’s easy, cheap, filling, delicious, and texturally pleasing. A soft scramble or yolky fried egg on crunchy toasted bread makes my mouth…
Mustard Is the Key to More Flavorful Breading
I love breading. I find the crispness of good breading can make otherwise mundane weeknight dishes a little elevated. A lightly breaded trout filet, a pork chop with a crispy…
10 of the Best Ways to Eat Potato Chips (Other Than Smashing Them Directly in Your Mouth)
Photo: Claire Lower Legend has it, if the base dough of a drop cookie can handle chocolate chips, then it can handle potato chips. The flaky, crisp texture of the…
Finish Everything With Breadcrumbs
Photo: Luisrftc (Shutterstock) Frequently added before cooking as binder (for meatballs) or a coating (for chicken cutlets), breadcrumbs can be mistaken for something that needs to be cooked. But breadcrumbs…
I Highly Recommend Dredging Your Fried Foods in Semolina Flour
Photo: A.A. Newton Learning a completely new-to-me use for a familiar ingredient is one of my favorite parts of cooking. It’s exciting and humbling—a nice little reminder that, in the…
Use Ranch Dressing to Bread Your Fried Chicken
Photo: Claire Lower Getting flour or bread crumbs to stick to chicken meat is an important step of making fried chicken. You can get elaborate with a three-step flour-egg-breading situation,…
Top Your Vegan Pasta With Fried Breadcrumbs
Nothing finishes off a bowl of pasta like grated parmesan or pecorino—unless you’re vegan. Good vegan hard cheeses are probably out there somewhere, but I have yet to find a…