Category: Cooking

The green parts of the leek are lacking in love. Almost every leek recipe tells you that you don’t need them, that they are too […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

Hello babes and welcome back toWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. This week […]

Food is the most important part of the dinner party, but booze comes second. Instead of opening an entire bar cart, focus on one really […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

Opening your home to a group of hungry friends can be quite fun, but you can quickly accumulate costly party expenses if you’re not careful. […]

The delicate, sweet stems of asparagus are almost as firm as they get, but the tough, fibrous ends must be removed before they can take […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

Welcome back to Eating Trash with Claire , Lifehacker, where I urge you to turn your kitchen waste into something edible and tasty. In this […]

Peeling the bell peppers before cooking makes them so silky that they almost melt but leave a lot of rind. You can use them to […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

Hello friends and welcome to the newWill It Sous Vide? , the column where I do whatever you want with my immersion circulator. Last week’s […]

Welcome back to Eating Trash with Claire , Lifehacker, where I urge you to turn your kitchen waste into something edible and tasty. In this […]

Hello my friends and welcome back toWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. This […]

There have been four nore’esters in my area of ​​the country in the past six weeks, which means the local produce in March was less […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

Welcome back to Eating Trash with Claire , Lifehacker, where I urge you to turn your kitchen waste into something edible and tasty. In this […]

Hello sous-vide friends, and welcome to the newWill It Sous Vide? , the column where I do whatever you want with my immersion circulator. The […]

Hello immersion circulator friends and welcome back toWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. […]

Mussels are one of those sexy, evocative dishes that seem to be best prepared by the trendy chef in the corner bistro, but a large […]

If you’re reading Eating Trash with Claire – the Lifehacker series in which I urge you to turn your kitchen scraps into something edible and […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

I love coffee, but my mind and body are easily overwhelmed with caffeine, so I often end up with a cup or so of leftover […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

Eating bone marrow is an experience best described as “intuitively decadent.” Once seared, the juicy meat oil inside the bones can be scraped off and […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

Hello sous-vide friends and welcome to the newWill It Sous Vide? , the column where I do whatever you want with my immersion circulator. Terrine […]

I’m an absolute fool for a good meat board and I love all of their offerings, from super hard salumi to spreadable and whipped liver […]

There is never too much thyme, but I often find that I have a lot of leftover thyme stalks. These woody, inedible, yet fragrant little […]

Chicken breast doesn’t have much personality, but it’s a very tasty protein. Whichever flavor profile you choose, you can rely on chicken breast to provide […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

Life taught me very little to expect February, the worst month, but this one was especially bad. It’s important to enjoy the bright spots as […]

If we have learned anything from LadyDoritoGate , it is that women hate tossing chips crumbs in their mouths wide open. But perhaps it has […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]

Fondue made with cheese or chocolate has a reputation for being cheesy and finicky. But despite the kitsch, dipping food bits into sticky, melted Fromage […]

Hello sous-vide friends, and welcome to the newWill It Sous Vide? , the column where I do whatever you want with my immersion circulator. Lobster […]

Hello friends and welcome back toWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. Today we […]

Hello and welcome back toWhat’s Cooking? , an open thread where you can share your brilliant thoughts, tips, recipes and opinions on all food related […]