Mashed potatoes can hold their own beside almost any dinner, but a few additions turn the familiar side into something built for a holiday table. Sour cream and butter go into the potatoes first, followed by cheddar, crumbled bacon, and green onions. Continue Reading
Freezing Pasta Water Sounds Strange, Until You Hear What Those Cubes Can Do
Pasta water usually has one destination once dinner is done: the sink. Saving it makes sense when a sauce needs a splash, but freezing a pot of cloudy cooking water sounds like taking that advice too far. Pour the leftovers into an ice cube tray, Continue Reading
How to Store Potatoes So They Last Longer: Grandma’s Pantry Rules Still Work
Every fall, a bag of potatoes seems to start the same countdown. First the skins are firm, then a few eyes begin to swell, and before long there are shoots, soft spots, or potatoes you no longer want to cook. Old pantries and cellars handled the same Continue Reading
Before You Bake a Potato for an Hour, Give It 6 Minutes in the Microwave
Baked potatoes have one annoying requirement: time. A russet can spend close to an hour in the oven before the center turns soft, which makes it hard to add one to a quick dinner. Cooking it from start to finish in the microwave saves time but Continue Reading
Don’t Reach for Panko: Crush a Pack of Ramen Over Your Fried Chicken Instead
Instant ramen usually heads toward a pot of boiling water, but the dry noodle block can do something else before it ever becomes soup. Crush those noodles into rough pieces and they can replace breadcrumbs or panko on fried chicken. Because most Continue Reading
The Best Part of These Fried Eggs Goes Into the Pan Before the Eggs Do
Fried eggs usually start with butter or oil, followed by the eggs and whatever seasoning goes on top. Cacio e pepe style eggs change that order. Parmesan and Pecorino Romano hit the pan first, melt into a thin layer, then crisp beneath the whites Continue Reading
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