From the best pizzerias in America to a pie from the frozen aisle of your local grocery store, there’s just something about a steaming hot cheesy piece of pizza. Most people would agree that a slice is best fresh out of the oven, but leftovers are having a moment too, especially with Domino’s new hack for reheating. Say goodbye…
How to Grill With Wooden Skewers
If you’re an aficionado of iconic street foods such as anticuchos, chuan or kebabs, you may want to try making yourself some right at home on the grill. When grilling anything on skewers, however, there is one step you have to take first: soaking your skewers. Much like setting yourself up to make the perfect steak or grill chicken properly,…
Grilled Chicken Gyros
One of the best parts of traveling is trying food from cultures all over the world. Even if you can’t travel right now, you can still experience food from around the world. And a great place to start is with this chicken gyro recipe. Gyros are a staple in Greece, where the dish is a popular street food….
How Much Breakfast at Home Cost 50 Years Ago
Breakfast is truly a national treasure, but the meal beloved by many Americans has changed a lot over the years in terms of cost. From chowing down on a plate of bacon and eggs to devouring a New York-style bagel, breakfast 50 years ago may look similar, but it cost a lot less. While the 1970s…
Turn to Your Air Fryer for This Impossibly Crispy and Easy Side Dish
For those nights I want an easy side dish that promises to be irresistibly crispy, I turn to my air fryer. I’ve learned from experience that it’s the best way to make the crispiest restaurant-style fries and tater tots (without deep frying), it turns out crisp-tender green beans that will knock your socks off, and…
Scallions in the Spotlight
Scallions, or spring onions, are relatives of the onion, leek, shallot, and chives. Sharp and pungent when raw, and soft and sweet cooked, the allium is often used as a garnish and to add crunch and color to stir-fries, stews, and soups. With these recipes, though, I make scallions the star of the show. Scallion…
No Opportunity Wasted: Making the Most of Every Ingredient in the Kitchen
That half-bunch of kale is wilting in the fridge. There’s a lone carrot at the back of the crisper. And those apples have lost their crunch. Can anything be done to save them from the trash? Alexis deBoschnek says yes! That kale? It’s perfect, she would enthuse, for a massaged kale salad with lemon juice…
Mexican Chicken and Rice Casserole
If you’re looking for a comforting dish to put on your dinner table this Mexican chicken and rice casserole recipe is a staple the entire family can enjoy. The blend of jasmine rice, broccoli and perfectly cooked chicken is so good your kids won’t even notice that it’s totally filled with veggies. The recipe can be made in…
Pasta With Tomato Confit and Ricotta
Confit is a French technique used to preserve food by slowly cooking it in fat. While this method works particularly well for poultry, it isn’t just for (most famously) duck—you can also preserve vegetables like eggplants, carrots, beans, and my favorite, tomatoes. I love tomato confit on just about everything—topped on pizza, piled high on…
How to Render Bacon Fat
One of the best ways of starting your morning is with a bacon-filled breakfast. However, once you get this iconic breakfast food to your desired level of crispiness, it’s common practice to ditch the leftover fat drippings. But doing so is wasting one of the best ingredients no one cooks with anymore but should. Rendering bacon fat means…
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