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,…
Pizza Your Oatmeal Immediately
Photo: Allie Chanthorn Reinmann For veteran readers, you know at this point here at Skillet, we’re big fans of savory oatmeal. Bring on the eggs, meatballs, and MSG, please. And…
Make High-End Truffle Pasta on a Low-End Budget
Some restaurant dishes are hard to replicate, but a great truffle pasta isn’t one of them. Instead of shelling out upwards of $50 for a single serving of fettuccine tartufo,…
The Panzerotti Needs Your Attention, Please
I’m no stranger to the tempting world of Italian carbs. I’ve had flavorful pizzas, fluffy zeppoles, and strombolis stuffed to near bursting. Yet, I feel betrayed. Why did it take…
You Can Get 2 Months of Free Drinks at Panera
Summer’s almost here, which means rising temperatures, and with them, a constant craving for cool, refreshing beverages. And thanks to a current offer from Panera, you can get two months…
Deep-Fried Duck Necks Are Delightful
I buy my ducks from the Asian market down the street. Not only is it the most economical choice, but it’s the most fun option. These ducks come with the…
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,…
How to Snack, Italian Style
Been to Italy? Or know someone who has? They probably talk about aperitivo. It’s a tourist rite of passage, well known by students who just got back from their first…
Hurry, Give Your Pizza a Cheesy Bottom
At this point in history, one would assume we have already explored the map of the world of pizza to its edges (which are probably stuffed with cheese). You can…
Your Frittata Might Need a Piece of Metal in It
Inevitably, almost every conversation I have with anyone I meet turns into a food conversation. Maybe 80% of those are about eggs. It wasn’t until a recent egg conversation with…