Your Smoothies Will Benefit From a Little Jam
Some mornings are too busy to allow for cooking, or even chewing. On such mornings (or, sometimes, afternoons) I’ll make myself a protein shake. I keep it simple: a big…
Grow Wasabi Like a Houseplant
The wasabi most of us get at sushi restaurants, or from the store, isn’t wasabi. That green, slightly bitter powder is often made out of horseradish. In higher end restaurants,…
How to Use Every Part of a Rotisserie Chicken, Right Down to the Bones
Like many people on this wonderful wide web, I am a little obsessed with the boys from The Basement Yard. Joey and Frankie are beautiful, perfect himbos. Not only are…
I Tried the Viral TikTok Flour Bacon Hack and It Sucked
Somedays I feel deeply disconnected from the “food content” traveling across social media, almost to the point of doubting my own powers of perception. Yesterday was such a day. On…
You Should Grow More Interesting Peppers
When most people think of growing peppers, they become devilish fiends for heat, goosing up ghost peppers and evil hybrids intended to max out the Scoville scale. I kindly propose…
The Best Way to Care for Your Herb Garden Is to Actually Use Them
I garden for one reason: the sheer delight and utility of always having what I want to eat available outside my door. Not outside my door as in a “There’s…
Waffle a Beef Patty for a Quick and Easy Burger
Last weekend, my boyfriend came home with a bag of pre-shaped burger patties and cheap hot dogs. (Someone brought too many to a cookout.) I was thrilled, because I love…
Charbroil Buttery, Garlicky Oysters Over Your Charcoal Chimney
Oysters are like grapes: The best ones come from rough homes. A grape from a warm, comfortable climate is fat and happy but watery and bland, and I’ve found the…
Pancake Bread Pretty Much Makes Itself
My best breakfast days are right after a grocery shop, when the fridge is stocked with everything I need. This is shortly followed by the awkward days before my next…
Wake up With Cold Brew Overnight Oats
I am always looking for ways to make oatmeal more interesting, and I’ve got another strong lead. I’m a big fan of boiling oats in strong tea or bulking them…