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 Today 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

How To Cook For Yourself Every Day, And Stock Your Kitchen Like A Pro

I love Sundays, but not the way I used to. Time was, it was a day for sleeping in, going to brunch, watching sports, ordering a pizza, dicking around. But here's the new itinerary: Wake up early, go to the farmer's market, buy a boatload of awesome produce (produce being a thing I now consider awesome), rub and/or… » 1/12/15 5:09pm 1/12/15 5:09pm

How To Roast Butternut Squash, Which Is Phallic And Fantastic

There's the versatility of, say, a boneless, skinless chicken breast—it tastes bland and uninteresting pretty much no matter what you do with it, so it "goes" with everything, like gustatory khaki—and then there's the versatility of the butternut squash, which is so outrageously goddamn good that you could wrap it in… » 1/03/15 1:50pm 1/03/15 1:50pm

Budding Chefs Take Note: Amazon's Having an All-Clad Sale

Anyone with even a passing interest in cooking knows that All-Clad is the most highly-regarded brand in kitchenware. In fact, if you poke your head behind the scenes of your favorite restaurants, chances are very good you'll see see their logo. If you're ready to level up your own cooking, several of their most… » 12/18/14 9:45am 12/18/14 9:45am

This Wireless Thermometer is the Perfect Gift for Your Favorite Chef

If you're still checking the temperature of your food by opening up the oven or grill to look at a thermometer, it's time to level up. This wireless thermometer from Maverick is only $50 today with promo code EDYPAZML, and it comes packed with features: » 11/29/14 11:15am 11/29/14 11:15am

Got Thanksgiving Cooking Questions? Come Chat With Some Food People

We're very happy to be joined today by Kenzi Wilbur, managing editor of Food52, Cara Parks, executive editor of Modern Farmer, plus our own Jolie Kerr, Will Gordon, and, uh, me. We're all hanging out down below in the discussion, awaiting your Thanksgiving food and drink questions. Let's have 'em. » 11/24/14 2:01pm 11/24/14 2:01pm

How To Stir-Fry Beef, The Most Harrowing And Wonderful Thing

The problem with stir-frying is the common perception that it's this simple, quick way of throwing together a good dinner. I don't really know what to make, and I'm running late getting home from work, so I guess I'll just whip up some stir-fry is the thought process that leads, inexorably, to the 5,973,221st… » 11/08/14 1:01pm 11/08/14 1:01pm

What's the Best Blender?

The process of selecting a blender is not nearly as simple as it should be. The potential feature set is as long as the price range is wide, and factors like durability, versatility, and even interface are all important. So head for the comments and tell us, what's the best blender? » 10/08/14 2:47pm 10/08/14 2:47pm

How To Make Roast Pork Tenderloin, The X-Rated Cut Of Meat

There's simply no way around it: The pork tenderloin is weird-lookin'. It's shaped—well, dammit, it's shaped like a big ol' penis. You unwrap it from the butcher paper and you step back and you go, damn, man, this pork tenderloin looks like a dong. Can I manipulate this giant dong? This seems weird. Is this… » 10/04/14 1:15pm 10/04/14 1:15pm