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How To Plan Your Lunches And Learn To Love Savory Rhubarb<em></em>
Before this week, I had never eaten rhubarb. This is because I am of the firm belief that any dessert without chocolate is not worth my time and—even though rhubarb is a vegetable and pie is almost universally not worth the effort—people insist on serving rhubarb in pie form. Maybe it’s got somethin...
How To Make Ceviche And Do Summer Right
Summer—it’s here! It’s really, really here! Officially! The calendar says so!...
How To Plan Your Lunches And Eat Like A Human Being All Week
Meal planning has always seemed to me to represent an aspirational level of Having Your Shit Togetherness. I assume that if I can streamline the whole eating process such that I can do grocery shopping and lunch packing from muscle memory, I’ll be left with more mental energy and money to dedicate t...
Make Chicken Rigatoni And Experience "The Chickening"
Here’s an axiom that’s maybe only a little bit true: everything “tastes like chicken.” Actually, almost nothing tastes like chicken... including a lot of the chicken you’ve eaten in your life. The taste of chicken is something exceptional when done right....
Smoke Some Fish Like Slavic Grandfather
We have entered the part of the year where it is finally appropriate for everyone to put away winter food—roasts, stews, squash, casseroles—and roll out the grill. It can be frustrating, though, because it’s early enough in the season that a lot of the stuff I like to eat fresh, or cook fast, isn’t ...
Grill A Pizza This Weekend
Memorial Day is for cooking with fire. Grilling provides a perfect low-stakes reason to be outside in the warm weather that requires no commitment beyond trusting that you’ll feel hungry in a little bit. It’s a simple celebration of having the time to make dinner an event, the ambient temperature to...
Make A Ham Sandwich, Dunk It In Cream Sauce, And Call It A Croque Monsieur
I often wonder whether the infamous French grouchiness isn’t born of resentment over the fact that the most fertile, bountiful turf in all of the Western world has given them only the third-best cuisine, behind both Spain and Italy. That’s gotta blow. Everything grows in France, and beautifully, and...
I Will Ride For Gwyneth Paltrow's Cookbook
Most modern cookbooks are too complicated. With the rise of the celebrity chef and the attendant fetishization of foodie culture, everyone gets their own shot at the genre nowadays, and the results are mostly worthless. Inevitably, they attempt to replicate restaurant dishes that necessitate restaur...
Spaghetti Squash Is Fantastic, So Long As You Don't Turn It Into Spaghetti
Nothing will make you appreciate the amazing chew of delicious pasta quite like substituting the sad, overmatched strands of spaghetti squash. Awful....
Let's Make Compound Butter, Because Butter Is Good, And This Shit Is Even Better
A dumb thing to do, here, would be to tell you that the basic goodness of compound butter, its fundamental appeal, is much of anything other than that it is butter. It’s butter! That’s it. Butter good....
How To Enjoy Some Delicious Beef Tongue
With the exception of some Jewish Americans, some Latin Americans—whose food culture may often include it—and some LA supper club hipsters, diners in the United States don’t really seek out beef tongue as a dinner item. I get it: Enjoying the taste of something that some other living, breathing bein...
Master Poached Eggs And Never Go Hungry
Maybe you already know how to poach eggs. Perhaps you were inspired by my esteemed colleague Albert Burneko’s missive a few years ago, and now you’re pretty confident you can poach any old egg, no problem. (Note: always poach fresh, new eggs.) You feel a little smug about it, actually—waiting for un...
Make Your Own Ramen, A Rich, Hearty Tribute To Your Terrible, Broke-Ass Meals Of Yesteryear
It seems like real-deal ramen has become a thing, which is cool. Ramen is great. Here’s an especially cool thing about ramen, though: we all get to say we were down with ramen before it was cool, because we were all slurping down bowls of ramen when it was just about the least cool thing imaginable....
Let's Make Some Delicious Meatballs, And Not Be Dumbass Purists About It
Authenticity is an interesting thing, where food is concerned. We’ve reached a point, now, where it is possible to strive for authenticity in the construction of a thing while completely missing what is authentic about its origin, its nature....
How To Make Oatmeal Good
I’ve been perfecting this for a long time....
Let's Make Some Fuckin' Pasta
A few weeks ago, I made some fuckin’ pasta. The pasta I made is right there in the image above. Isn’t it gorgeous?...
Utica Greens Are The Dopest Meal You Can Make With "Greens" In The Name
We do this thing in my house where we arbitrarily shoehorn green things into the family diet, generally in quantities insufficient for any real nutritional purpose. Most often, this takes the form of a small bowl of sad lettuce splashed with cheap balsamic and presented as some sort of pre-dinner ha...
Garbage Beef Tastes Like The Great Depression Probably Felt
The Woe of Cooking is an ongoing fiasco where Jesse Farrar unearths the weirdest, grossest recipes he can find in The Joy of Cooking, and cooks/eats them. It has been awhile; we missed you....
How To Make Pho, A Heavenly Vietnamese Comfort Food
Even if you’ve never tasted Vietnamese food before, it’s likely you’ve heard of the cuisine’s two most popular foods, bánh mì and pho. Pronounced “fuh” or “foe” depending on the region, the latter is a fragrant noodle soup that’s a great comfort food, especially in the winter. Even a relatively mild...