How to Get Free Grape Leaves (and What to Make with Them)
Consider the underestimated grape leaf. Each year, grape vines are cut back, and turn brown and woody, then emerge vivaciously fresh with green shoots in the late spring. These vines…
Your Smoothie Bowl Could Use Some Tofu
Maybe I’m lying to myself, but I believe chilled foods in the summer months make me feel colder, and I don’t care who says otherwise. Now that the ol’ summer…
Orzo Is the Pasta of the Summer
We don’t celebrate orzo enough, but its adorable, small size and shape makes it hardly feel like pasta. It can trick you into believing it’s a grain, or chewy kind…
You Should Pick and Pickle Green Strawberries
I hate picking strawberries. I love the berries themselves, and I romanticize picking them every year until I’m there, crouched on the ground, reminded of my age and proclivity for…
Save Money by Making Your Ground Meat Supply Last Longer
Photo: Mikhaylovskiy (Shutterstock) It’s not your imagination: Buying food has gotten expensive. Even as we collectively recover from the trauma of the Great Egg Price Shock of 2023, overall grocery…
This Trader Joe’s Dip Makes a Pretty Great Soup
I am a big Facebook group lurker. Anytime I’ve tried to be more active, and post or reply to someone else’s post, something annoying happens, and I end up quitting…
How to Make (and Use) Sofrito
Before you get a chance to taste your dinner, you smell it. The aromatic ingredients in any recipe spotlight and complement the main components, adding interest and layers of flavor.…
Make This Classic French Base and Use It In Everything
The culinary world has no shortage of jargon, and occasionally it feels like an entirely different language. While I enjoy picking up a bit of French or Javanese, learning the…
The Best Bean Dips Are Made With Flour
When pursuing the perfect bean dip, you either end up with a claggy, dense, muddy brick, or a light, smooth, silky spread. Let’s avoid the brick. The best way to…
Hear Me Out: Pickle Spaghetti
Pickle fans love taking what is supposed to be an accent—a sour and pungent adornment—and forcing it into a main role. We’ll try any pickled-flavored snack that comes to market,…