Brisk fall weather goes by many names. To some, it’s known as “cuffing season.” To others, it’s “pumpkin spice time.” To me it’s “panic-about-Thanksgiving o’clock,” but it’s also “roast season”—my favorite time of year.
Some foods cannot be “elevated.” The tomato sandwich, simple sausage gravy, Spam—these things are already the best versions of themselves. Similarly, three-ingredient cocktails sausages (and meatballs), made with Concord grape jelly cannot be improved upon with fancier jams or marmalades—believe me, I have tried.
Chicken nuggets are just plain fun to consume, but some people (mostly vegetarians) miss out on this dippable delicacy because of all the pesky animal protein. These chickenless nuggets—which are made with texturized vegetable protein and chickpeas—are savory and tasty while being completely vegan.
Due to the popularity of a certain sock puppet in the 80s, lamb chops seem to be the cut of young sheep that gets the most play. Lamb steaks, however, are definitely worth your time and, when cooked sous-vide, pretty much impossible to mess up.
We’re just barely into October, so now’s a good time to start freaking the freak out about Thanksgiving. (If you’re Canadian, I know it’s much sooner, and I’m sorry, I can’t help you.) Taking full advantage of everyone’s Turkey Day anxiety, HelloFresh has launched their first Thanksgiving Box.
If you are a maker of pastry you probably have, at one point of another, lovingly brushed some buttery dough with a beaten egg, or some portion of an egg, never stopping to wonder why. (Or maybe you did wonder why. I’m not in your brain box.)
As a person who keeps three pounds of butter on hand at all times, I’m constantly cycling sticks of the stuff between my freezer, fridge, and butter dish. Recently, though, I found myself in an unthinkable predicament: I was out of butter. I dug around in the back of my freezer, and behind a half-empty bag of frozen…
Americans are very good at breakfast and brunch, but a Full English has no peer. Beyond fried bread—which is way better than toast—the incorporation of umami-rich mushrooms and sweet, incidentally good-for-you tomatoes make it a meal to be reckoned with.
Don’t let its fancy reputation fool you: risotto is an unbeatable trash meal. No matter what bits and bobs you have floating around your fridge, there’s a solid chance they’d taste pretty good buried in broth-soaked, cheesy rice. Risotto is infinitely adjustable, just fancy enough to feel special, and with the help of…
My love of fried eggs, my love of fried cheese, and my love of eggs and cheese have all been well documented, but somehow—until this fateful morning—I had never fried an egg in fried cheese. Honestly, what a dumbass.
Cheese is good way to upgrade a mediocre scramble—heck, it’s a good way to upgrade a mediocre anything—but it can also be used to elevate, rather than obscure. The following luscious creamy cheeses work much like a good backup singer; they accentuate the eggs while only pulling focus at choice moments.
As far as plant parts go, grapes are the closest thing you can get to candy. But too-ripe fruit is significantly less fun and, once grapes start to mush out, I am much less inclined to eat them. Luckily, with just a little butter, and a little roasting, you can transform mushy, sad grapes into a jammy, sweet spread…
While I’m not the biggest fan of unicorn food, there is no denying the beauty of a brightly colored confection. I don’t have any particular qualms with the little bottles of artificial food coloring but, thanks to Stella Parks, I have recently become a huge fan of coloring sweet things with pulverized, freeze-dried…
It seems that, in an attempt to rebrand mayonnaise, various hip food establishments insist on calling all sorts of creamy condiments “aioli,” and I refuse to stand idly by, letting this go unchecked. Aioli is not, as some would have you believe “fancy mayo.” Aioli is its own, very specific thing, and it is amazing.
A few years ago, the “Mississippi roast” became popular. Being both from Mississippi and a big fan of pot roast, I was intrigued, because I wasn’t aware that we—as a state—had an official roast. I asked my mother, my father, my roast-making grandmother, and a couple of aunts if they had heard of the recipe. They had…
Savory cocktails are having a moment, but the fancy concoctions you see in magazines always seem to involve three custom infusions and a hand-crafted garnish. If that’s not quite your style, check your fridge—you might already have what you need for complex, savory adult beverages.
Mushrooms are the meatiest vegetable—both in texture and flavor—which is why it shouldn’t be surprising that they take quite well to a marinade. And, unlike meat, the sponge-like ‘shrooms absorb flavor fast, which is always good news for the impatient.
We love roasted vegetables around here, and we’re always interested in simple ways to make this already-versatile technique even more appealing. A recent oven fries bender got me thinking: if a little cornstarch can turn sad, limp, roasted potato sticks into crunchy, basically fried goodness, can it do the same for…
If there is one hill I will die on, it is that boxed mix brownies are usually the only brownies worth my time—but that doesn’t mean I don’t like to get fancy with them. If you’re looking to pass yours off as a little more gourmand, simply change the oil.
According to the Instagram memes, it’s time for three things: pumpkin spice, actual pumpkins, and warming, filling soups (pumpkin soups, even!). I don’t particularly enjoy pumpkin (or its spice) as a flavor, but soup is something I can—and will—fuck with (heavily).