I hate to sound melodramatic, but lettuce and I are enemies. It’s not that I don’t like eating salad—I do—it’s that I never eat salad fast enough before my lettuce gets “weird,” as in “not technically inedible but kind of limp and not-so-fresh looking.” This makes me feel like a failure, and I hate failure. Luckily, …
When I first started cooking for myself and others, I considered a steak dinner to be the epitome of sophisticated adult-ness, especially when served with an aggressively tannic bottle of red wine. I wasn’t bad at making the meal, but one element always eluded me: the freaking pan sauce.
Yesterday I asked you all for your thoughts and feelings on what makes a sandwich truly excellent. It turns out you are a very opinionated bunch, particularly when it comes to sandwiches, and the resulting conversation was, in a word, delicious.
Happy Monday, and welcome back to to What’s Cooking?, the weekly open thread where you get to share all of your brilliant thoughts, advice, recipes, and opinions on all things edible. This week I want to talk about that humble, but often transcendent meal between two slices of bread—the sandwich.
It is with a heavy heart that I must inform you of a “smart salt shaker” called “The Smalt.” Oddly, the shaking aspect of this shaker is still decidedly unplugged—you still have do all the shaking; Smalt just “tracks” it for you. (And lights up. And plays music.) It is, essentially, the Juicero of seasoning.
As a tween, I was convinced that I was very busy, and thus in need of constant caffeination. I’ve never been that into coffee, but I loved Thai iced tea. I don’t drink a ton of it anymore, but I still have a fondness for the sweet, aromatic tea, and have found it makes an amazing French toast.
A roux by any other name is still a roux, but maybe that other name should be “fat and flour paste thickener,” because the fancy French name seems to put people off.
It’s asparagus season, people. While you can find asparagus outside these few months, it won’t be nearly as tasty— after it’s picked, the sugars start to turn to starch, which makes the stalks woody and bland.
Eggs Benedict is the undisputed star of brunch, but that tricky Hollandaise sauce can frustrate even experienced home cooks. Luckily, we’ve found two super easy ways to make the silky sauce, neither of which requires a double boiler or a ton of whisking.