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You Should Definitely Make Some Christmas Tree Syrup
Somewhere in the middle of the pandemic I fell down a rabbit hole, and learned all about tree tappin...
How to Drain Greasy Food When You're Out of Paper Towels
Fried foods are comfort foods. But holding onto that just-fried crunch is a precarious dance of wick...
Layer Your Leftovers Into a Lasagna
The concoctions I’ve assembled over these post-Thanksgiving days has given me a lot of insight. Spec...
Picture of a bowl of fried with crispy tofu cubes, chili oil, and scallions.
Many years ago, I took a break from studying chemistry in Gainesville, Florida to hang out with my b...
Make Your Own Red Lobster Cheddar Bay Biscuit Loaf
Portland was covered in ten inches of snow on Wednesday, which is a lot of snow for a city full of p...
The Right Way to Take a (Wild) Leek
It is ramp season, the season that propels even the most calm and reasonable eaters into a slight pa...
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How to Cook Thanksgiving Lima Beans You'll Actually Love
Green beans are the most popular holiday bean, but I suspect that’s because we smother them in cream...
Always Take a Knife on Vacation
My grandfather knew what he was doing when he told me to “always carry a pocket knife.” Spending the...
What Your Coleslaw Needs Is a Little Pepper Jelly
Coleslaw can be a tricky thing. Bad slaws are watery and bland, but a good one provides a perfect sw...
You Should Waffle Some Rice, Yes You Should
I love rice. I love it freshly cooked, all fluffy and tender, or fried up crispy and crowned with a ...
Use More White Balsamic Vinegar
You’re probably familiar with balsamic vinegar—that sophisticated, inky bottle coyly sitting in the ...
We’re Waffling Egg Rolls for Breakfast, Because Why Not
To me, the lines between “breakfast,” “lunch,” and “dinner” have always been blurry. Mealtimes are, ...