This Buttermilk Brine Will Turn You Into a Turkey Breast Enthusiast
Over the years, I have not been shy about my indifference toward turkey. I’ve called it “a bit of a thermodynamic nightmare” with “the dumbest meat.” I’ve also been pretty…
Ten Great Ways to Use up Your Summer Cherries
As summer’s cherry season fades, you might be faced with a lingering bag of the fruit in your fridge. Maybe you’re cherried-out and you can’t bring yourself to eat them…
Build Your Strawberry Shortcake on Biscuits Instead
Whether we’re eating at home or dining out, my family never skips dessert, and we’re pretty good at ordering the best item on the menu. The first time I went…
Snack Supper Rules; Girl Dinner Drools
Every once in a while, I start to hate cooking. Or at least I start to hate cooking for myself. This feeling peaked during height of the pandemic and social…
Fry Your Eggs in Brine for Surprisingly Nuanced Flavor
I have not seen the Barbie movie yet, but I have (somewhat unintentionally) made a Barbie Egg. It’s like a normal fried egg, except bright pink—almost magenta, really—with the slightly…
Your Breakfast Sandwich Needs Pickles
Photo: marcin jucha (Shutterstock) Breakfast sandwiches are a deeply personal affair. The classic combination of meat, cheese, egg, and bread is infinitely variable, with everything from one’s preferred egg doneness…
Tomato Gravy Is the South’s Answer to ‘Too Many Tomatoes’
When someone has “too many tomatoes,” their thoughts often turn to making marinara, passata, or soup. But if you’re from the South, you might think instead of tomato gravy (not…
You Should Put Pickled Corn on Everything
Photo: Magdanatka (Shutterstock) Perhaps you thought you were going to make it through the rest of the summer without me talking about corn yet again, but you thought wrong, pal.…
My Three Favorite Tools for Processing Summer Fruit
Processing fruit every summer can be daunting. We all start out with the same ambition: We see the cherry branches dripping with red lobes and dream of an entire winter…