Turn Pumpkin Guts Into a Comforting, Flavorful Broth
I’m no good at carving pumpkins, but I’m quite skilled at making delicious things out of them, like mini crustless pumpkin pie and beer-brined pumpkin seeds. Still, I usually end…
For the Best Stuffing, Focus on the Stock
Thanksgiving dinner is not complete without stuffing (or dressing). It’s a humble, somewhat silly dish. You dry out some bread, make it wet again, then dry it out one more…
Blend Caramelized Onions Into Soups for Extra Umami
The Northern Hemisphere is going into soup mode right now, but soup itself has (at least) two modes: brothy, with stuff bopping around in it, and blended, with the ingredients…
You Should Cook Your Pasta in Leftover Bean Broth
For a country that could fit inside the state of Nevada, Italy seems disproportionately affected by hyper-regionality, particularly when it comes to food. Take pasta e fagioli, for instance, which…
Make a Quick Chicken Stock in Your Microwave
After years of threatening to do so, I have finally joined the Costco community. I did it mostly for the reasonably priced dog food and Diet Coke, but I would…
You Should Save Your Chile Water
Photo: TierneyMJ (Shutterstock), Graphic: Ian Moore (Shutterstock) Dried chiles are the backbone of Mexican cuisine. Unlike anglicized, overly salty “taco seasoning,” these dehydrated peppers contribute a wide range of flavors,…
Embrace These Cold Soups All Summer Long
It’s that special time of year when 10 a.m. greets you with a temperature of 84°F and 79% humidity, at least that’s the case here in New York City. There’s…
Dashi Is the Best Base for Summery Soups
We talk a lot about broth here on Lifehacker, and we are universally fans of a certain brand of bouillon. What we don’t talk about often is the umami-rich broth…
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…
Cooking With Packaged Food Is Great, Actually
Packaged, processed, and semi-prepared foods are convenient and economical, but sadly, cooking with peel-apart biscuits and microwaveable pastas has endured a host of disparaging titles, including “cheap,” “low-class,” or “gross,”…