How to Add Heat to Your Food Without Scorching Your Tastebuds
Spicy food is a lifelong adventure. Even for the wary, the sensitive, the adamantly spice-less, there’s usually a moment when unexpected spice makes its way into the hors d’oeuvres at…
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…
Three Ingredients That Instantly Make Any Dip Better
Photo: A.A. Newton Dip can be a meal, a snack, even a party theme. Dip is a perfect food, and dipping things into dip and then putting them into your…
Use Dried-Up Ginger to Make a Flavored Oil
Wanna feel old? This is the ginger I tossed in my air fryer.Photo: Claire Lower Eating Trash With ClaireEating Trash With ClaireThe series where Claire Lower convinces you to transform…
How to Make Your Own Chili Oil
Everyone loves a punchy, flavorful, shelf-stable pantry staple, but let’s be honest—we can’t survive on anchovies and tomato paste alone. Most of the bulk ingredients that we’ll rely on in…