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
Before You Roast Another Batch of Carrots, Marinate Them Overnight Instead
Carrots can go from the grocery bag to dinner with little more than salt and heat, but that leaves a lot of flavor on the table. Cook them until they start to soften, then give them a night in olive oil, vinegar, pickle juice, herbs, and seasonings. Continue Reading
Before You Buy a Vacuum Sealer, Try This Trick for Freezing Chicken
Buying chicken in bulk can save money until you start thinking about how to freeze it. A vacuum sealer removes much of the air around the meat, but you don't need another appliance to get close to the same idea. A freezer bag and a bowl of water can Continue Reading
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