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Which Noodle Casserole Should We Make? Which Noodle Casserole Should We Make?

Hello everyone, and welcome back to Will It Casserole, the column where we see what meals, dishes, and cuisines can be re-imagined and transformed into casseroles.

This Cheese Plate Casserole Is a Gooey, Hot Masterpiece This Cheese Plate Casserole Is a Gooey, Hot Masterpiece

Hello, and welcome back to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as tasty casserole creations. Today we’re taking one of my favorite courses—the cheese course—and turning into one hot dish.

The Best Off-Label Uses for Sushi Ginger The Best Off-Label Uses for Sushi Ginger

I am an absolute fiend for pickled ginger. I always order extra, not for eating with my sushi, but for after I have eaten my sushi. The spicy sweet slices are a perfect stomach-settling end to a meal and, if you plan on getting dessert, they make a great palate cleanser.

The Case for Fake Crab The Case for Fake Crab

Imitation crab—also known as “krab,” “kay-rab,” “fake crab,” and “krab sticks”—is a mixture of fish (usually Alaska pollock) and starch that has been shaped and colored to resemble the leg of a crab. It’s basically the lunchmeat of the sea, and it can be surprisingly tasty. (I used to eat it straight from the package,…

Cold Meat Is the Ultimate Summer Party Entrée Cold Meat Is the Ultimate Summer Party Entrée

There are few things better than a summer dinner party and few things worse than cooking for one. Sweating over a red-hot grill in August heat as your guests get steadily drunker and hungrier makes for a truly unpleasant hosting experience.

Add Extra Yolks to Your Scrambled Eggs  Add Extra Yolks to Your Scrambled Eggs 

In my mind, egg whites exist only as a delivery system for egg yolks. Though they are a great source of protein, whites have almost no flavor, which is why I’ve never understood those people who add more of them to their scramble. (I don’t understand athletes, is what I’m saying.) Yolks should be the star of any egg…

Grill Vegetables Before Pickling or Marinating Them Grill Vegetables Before Pickling or Marinating Them

True, fermented pickles are always going to be more flavorful than quick pickles but, as Epicurious reports, Mark Bittman adds a bit of smoky depth by grilling the vegetables first.

This Dip Uses Every Part of the Green Onion, Even the Roots This Dip Uses Every Part of the Green Onion, Even the Roots

I have seen recipes that call for the green part of the green onion, and I have seen recipes that call for the white part of the green onion, but I have never seen recipes that call for the stringy little roots of the green onion. (Until now, because I’m about to write one.) The little white allium threads are edible,…

How to Make Panera's Double Bread Bowl at Home How to Make Panera's Double Bread Bowl at Home

Soup and soup delivery systems continue to evolve and, as Jezebel reported earlier this week, Panera is transforming the soup-eating experience into something quite dadaesque by giving us a soup trough, with not one—but two—compartments.

Which Store-Bought Foods Do You Prefer Over Homemade? Which Store-Bought Foods Do You Prefer Over Homemade?

Hello, and welcome back to What’s Cooking?, the open thread where you get to share your brilliant thoughts, advice, recipes, and opinions on all things food-related. Most foods taste better when they’re homemade, but there are a few treats that I prefer to purchase, whether it’s due to my lack of ability, laziness, or…

This Ginger Dressing Tastes Exactly Like it Came From a Japanese Restaurant This Ginger Dressing Tastes Exactly Like it Came From a Japanese Restaurant

I am obsessed with ordering side salads at sushi restaurants. Not because I feel the need to keep my body running with leafy greens—because I love that damn ginger dressing. I’ve tried to make it at home before, never quite getting it right, until I stumbled on the secret while trying to make a dipping sauce. The key,…

How to Make a Flavorful, Juicy Turkey Burger How to Make a Flavorful, Juicy Turkey Burger

Turkey burgers are the egg white omelets of the burger world. Known for being dry, bland, and decidedly unsexy, I almost didn’t see a point in talking about them for Burger Week, this most hallowed of weeks.

These Are the Best Store-Bought Veggie Burgers These Are the Best Store-Bought Veggie Burgers

There are two types of veggie burgers: those that try to approximate meat, and those that really lean into the vegetables. Though you can make the latter at home to extremely delicious results, the former takes a bit more engineering, and the meat-abstaining people of this world deserve something they can heat and…

How to Make Veggie Burgers That Honor the Vegetables How to Make Veggie Burgers That Honor the Vegetables

What I’m about to say may upset you, and if that’s the case, I sincerely apologize. I think beef is just okay.

Burger Genius Chris Kronner's Tips for Making Your Best Burger Burger Genius Chris Kronner's Tips for Making Your Best Burger

If anyone could start a burger-centric cult, it would be Chef Chris Kronner of KronnerBurger. His obsession is our reward, and he’s poured years of experimentation and professional experience into A Burger to Believe In—a veritable opus of burger-focused recipes and tips.

How to Make a Juicy Lucy With Any Cheese How to Make a Juicy Lucy With Any Cheese

There are burgers, and then there are burger-themed projects, and the Jucy Lucy—AKA Juicy Lucy or Juicy Luicy (which is how I spell it)—is quite the delicious project. Rather than melt the cheese on top of the burger patty, this meaty wonder holds a treasure trove of melted freedom cheese on the inside.

How to Make a Perfect Burger on the Grill

There’s more than one way to cook a burger, and grilling up the seemingly simple sandwich has more steps—and pitfalls—than you might think. Here are some of my favorite tricks for make juicy, perfect burgers on the grill every time. (If you are sadly sans grill, don’t fret—you can still make smash burgers.)

What Makes a Burger a Burger? What Makes a Burger a Burger?

Hello, and welcome back to What’s Cooking?, the open thread where you get to share your brilliant thoughts, advice, recipes, and opinions on all things food-related. It’s Burger Week, which means I want to know what a burger means to you.

Thin Burgers Are Better Than Thick Ones Thin Burgers Are Better Than Thick Ones

Burgers have gotten out of hand. Not only are bistro pubs and hip bars topping them with everything from avocado to pork belly (both of which detract and distract), but the patties themselves are just too darn thick. A burger is not a steak; a burger is a sandwich, and a sandwich is about balance between all the…

This Beet and Sour Cherry Salad Is a Study In Contrasts This Beet and Sour Cherry Salad Is a Study In Contrasts

Spending your money on ripe sour cherries is a serious commitment. For me, the promise of cherry pie doesn’t outweigh the pressure to pit and/or freeze several pounds of very expensive fruit before it turns to soup, which happens seemingly overnight—but apparently, the promise of a marinated beet salad sure does.

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