Add These Three Worldly Relishes to Your Thanksgiving Dinner Table
Acid. It’s what Thanksgiving is missing, and what it needs—just think of all the people who come to your dinner table with a wider palate than what turkey and potatoes…
The Best Ways to Thicken Chili
The word “chili” can mean a lot of different things, depending on where you are in the country. Setting chili peppers aside, the dish known as “chili” can take a…
Scramble Your Eggs in a Spoonful of Thai Curry Paste
There’s nothing wrong with plain old scrambled eggs, but nine times out of ten, I want a little more flavor. Eight of those times that flavor involves spice. A drizzle…
This Two-Ingredient Strawberry Sambal Salsa Will Knock Your Socks Off
My kitchen produces two things each year that are universally loved by my friends: sambal and fresh, fermented salsa. It did not occur to me to combine the two until…
Waffle Some Eggplant for a Charred Treat
I love eggplant, but I don’t like futzing with eggplant. I’m not big on soaking, and only salt it half of the time, not because I think I’m too good…
This Poached Chicken Is a Hug in a Bowl
Photo: Claire Lower Hello everyone, and welcome back to Prix Fixed, Lifehacker’s menu-planning advice column. This week’s email is a request for a meal to share with parents—parents that the…
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…