How to Roast Vegetables
Ask a home cook what to do when that crisper full of vegetables threatens to become a slimy pile of mush, and you’ll hear all kinds of suggestions: Pickle! Preserve! Freeze! Soup! Those are lovely ideas, but my go-to is roasting. A short(ish) session in a hot oven works magic on otherwise unappealing produce: It ...Keep Reading
The Secret to Perfectly Round Slice-and-Bake Cookies
If you make a lot of slice-and-bake cookies and you’re not storing it in paper towel rolls, this post may change your life. Next time you wrap up a schlong (excuse me: log) of dough, chill it inside a cardboard roll. It’ll keep the dough from getting smashed, and more importantly, it’ll keep the bottom of ...Keep Reading
I’m no genius. But I know genius when I see it.
When it comes to cookies, I’m not afraid to say it: I make some fine specimens. But when it comes to decorated cookies—the kind you roll out, bake, and prettify—well, I kinda suck. Good thing I know an expert. Gail Dosik, the owner of New York City’s One Tough Cookie, does work so spectacular ...Keep Reading
Quick Tip Tuesday: Parmesan Rind
It’s Tuesday, and I’ve got a quick kitchen tip to share with you. Which means I’m hereby christening today Quick Tip Tuesday. Should I happen to have another quick kitchen tip for you, and should it happen to fall on a Monday, well, I guess I’ll have to hold it back for a day. Rules ...Keep Reading
Roast Your Chicken Bones for Richer Stock
Look how deliciously, deeply brown it is! Chilling your stock makes it easy to remove the excess fat, which congeals on top. Sometimes I make mistakes. And sometimes that turns out to be a good thing. The other day, I pulled some chicken parts out of my overstuffed freezer and set them in the fridge ...Keep Reading
