How To Grill A Whole Fish, Because It's Just The Best Thing To Do

There are many good reasons for grilling whole fish. The skin and bones keep the flesh moist and flavorful; the skin itself, when cooked well, is life-changingly delicious; whole fish stands up better to grilling heat than a fillet or fish steak will; whole fish usually costs less by weight than the portioned stuff;… » 5/16/15 11:41am 5/16/15 11:41am

This Popular Small Saucepan is a Great Investment at $40

It’s not an All-Clad, but this 2-quart Cuisinart saucepan uses a similar tri-ply design, carries a stellar 4.7 star review average, and is actually The Sweethome’s favorite small saucepan. I’ve owned one for about a year, and it’s as good as advertised. Even if you only ever use this thing to make instant ramen, it… » 4/27/15 6:45pm 4/27/15 6:45pm

How To Make Hollandaise Sauce, And Defy The Brunch-Industrial Complex

Hollandaise sauce is the lifeblood of the brunch-industrial complex. You want brunch—which is to say, you want eggs Benedict, the totemic brunchstuff, and maybe like some strawberries or quiche or whatever else goes with brunch? I dunno, I just really want some eggs Benedict, and it’s 11:30 already—but don’t know how… » 4/18/15 10:59am 4/18/15 10:59am

Make Your Own Brunch, Please

Brunch could very well be the American millennial’s favorite bougie pastime. You may have tried to avoid it for as long as possible (like me), or you may have fully embraced it after your first sip of that amazing mimosa. But face it: There’s not a weekend that goes by where you don’t want to go out and order some… » 4/16/15 4:29pm 4/16/15 4:29pm

The All-Clad Skillet You Want is Under $80 Right Now

Anyone with even a passing interest in cooking knows that All-Clad is the brand you want in your kitchen when it comes to skillets and pots. Made in America and carrying a lifetime warranty, you'd probably see their wares in the back of the house of most of your favorite restaurants. » 4/14/15 7:20pm 4/14/15 7:20pm

How To Smoke Salmon: Mystical Alchemy From The Majestic West

Pity the poor East Coast rat racer. Look at him, pouring out of the subway with his sooty, bedraggled kin, lurching through ill-lit corridors, past dripping pipes and glaring widows just missing him with the splash of their chamberpots. There he is, spending $12 on a substandard turkey sub. Here he goes, hat brim… » 3/27/15 2:16pm 3/27/15 2:16pm

How To Make Mashed Cauliflower, Because It Goddamn Tastes Great

This article originally appeared on October 12, 2013. I'm republishing it today because I went on an insane cauliflower kick this week, and also for the lesser reason that I couldn't find good ingredients for what I wanted to cook. If you're looking for something especially St. Patrick's Day-ish, put some chopped… » 3/14/15 1:11pm 3/14/15 1:11pm

Protect Leftovers (or Learn Sous-Vide) With This Cheap Vacuum Sealer

We've all had to throw away leftovers or cuts of meat and cheese that spent a little too much time in the fridge or freezer, but vacuum sealing your foods can keep them safe from freezer burn pretty much indefinitely, and dramatically extend their shelf life everywhere else. » 3/12/15 9:45am 3/12/15 9:45am

How To Make Arrabbiata Sauce, The Angriest, Loveliest Sauce Of All

Picture, in your mind, a mundane interaction between any two regular, essentially happy Italian people. One purchasing a packet of chewing gum from the other, for example. Can you picture it? The screaming, the wild gesticulating, the red faces, the flashing whites of crazed eyes and bared teeth, the elaborate… » 2/28/15 12:31pm 2/28/15 12:31pm

How To Cook Valentine's Day Dinner, Like You Damn Well Should

The first thing to know about cooking for Valentine's Day is that the list of occasion-appropriate food preparations you'll find below was made in consultation with a woman, the only blemish on whose otherwise immaculate record of good taste and judgment is her baffling and indefensible decision to marry an unkempt… » 2/14/15 1:10pm 2/14/15 1:10pm

How To Cook A Bunch Of Good Food For The Super Bowl Party

So the Super™ Bowl® is here, and that means some sucker—maybe even you!—will be hosting a Super™ Bowl® party which they will feel weirdly obligated to refer to as a "Big Game" party, because the NFL likes to sue people for liking it. You will have to bring something to this shindig—especially if you are hosting… » 1/31/15 12:40pm 1/31/15 12:40pm

How To Bake Bay Scallops, And Prove That Size Isn't Everything

Seems like bay scallops get kind of a raw deal, doesn't it? At my local purveyor of seafoods, the big honkin' fist-sized sea scallops get a place of honor in the glass display case, while the bay scallops are stuck over in the freezer across the way, packed by the dozens into grim plastic bags, frozen, largely… » 1/24/15 11:55am 1/24/15 11:55am

How To Make Sausage And Peppers: A Guide For The Stir Crazy

This column originally ran on February 16, 2013. However, I've been laid up with strep throat for the past few days, so I'm resurrecting it, both because I haven't been able to cook at all this week, and also because this is what I will cook and eat as soon as I am able to swallow things again. » 1/17/15 11:46am 1/17/15 11:46am