Tagged: cooking hacks

The Easiest Way to Peel A Shallot

Shallots are a top-tier allium. Sweeter and less harsh than yellow or red onions but every bit as flavorful, they’re one of those magic ingredients that make everything taste just a little bit more...

You Should Always Buy Bone-In Chicken Thighs

Everyone who eats chicken loves a boneless, skinless thigh. Juicy, tender, and well suited to everything from flash-frying to slow braising, they’re the perfect cut for just about any recipe. But all this is...

Pile Your Thanksgiving Leftovers on Nachos

It’s the Monday after Thanksgiving, which means you’re probably sick of leftovers—but not quite ready to go back to normal food yet. The solution, my friends, is nachos. Read more… Read more

The Secret to the Best Browned Butter

Browned butter makes everything tase better—except, of course, when you can’t taste it at all. Its rich, toasty flavor has a way of getting lost in all but the most butter-forward dishes. The solution...

Roast Vegetables on a Rack for Maximum Crispiness

Water is the enemy of crisp, perfectly golden brown roasted vegetables—which sucks, because vegetables contain a lot of it. If you’re all about those crispy edges, try reaching for a cooling rack. More air...

The Best Meal-Planning Hack Is Selfishness

At some point in the post-Instant Pot recipe landscape, “meal planning” became code for “packing five or six identical lunches and pretending to be psyched to eat them all.” Of course, if you actually...

Vinaigrettes Need Way Less Oil Than You Think

At some point in the history of salads, everyone agreed that the correct dressing ratio is one part vinegar to three parts oil. They’re all wrong. If you’re perpetually disappointed by vinaigrette recipes, do...