Pegboards are extremely useful in the kitchen. They’re practical for small places and keep everything in sight and easy to reach. And if they’re good enough for Julia Child, they’re certainly good enough for me. Now IKEA has made pegboards even easier, because their Skådis pegboard system, which debuted in Europe last year, is finally available in the U.S.
White chocolate has gotten a bad rap for far too long. True, it’s extremely sweet and tends to lack the complexity of dark and milk chocolate, but white-chocolate loyalists have been arguing for years that white chocolate has the capacity to be complex and toasty — all you have to do is caramelize it.
When I was growing up there weren’t a ton of options when it came to buying bacon. It was just, you know, bacon. Now when you stand in front of the bacon section at the store there are endless options to consider. Do you want less sodium? Do you want turkey bacon? What about Paleo bacon (whatever that means)? And don’t even get me started on all the different kind of seasoning options there are. So, how do you know what to spend your money on?
The next time you go to the store, try using this simple trick from Cook’s Illustrated to save some cash and eliminate a few options.
Valentine’s Day is Ina Garten’s day. She seems to live her whole life in a state of romantic bliss, as “twitterpated” as all the animals in Bambi when they wake up in spring and suddenly fall in love with each other. Ina and her husband, Jeffrey, have been married 50 years and they still seem overwhelmed with glee to have found each other. So if there’s anybody I’d trust as an expert on romance, it’s Ina.
Nearly five years ago, I wrote about this oddball Jamie Oliver recipe that was so weird and yet so delightful it sent me into fits of hyperbole. Best chicken recipe of all time? Maybe! Since then, everyone from Food52 to the New York Times have followed my lead in their love for this milk-braised chicken which debuted in Jamie’s book Happy Days with the Naked Chef in 2002. The Times even made it look pretty (quite a feat). In the offhand chance, however, you’ve never met this now-famous recipe, read my original piece. Don’t be put off by the gushing — I had a major crush on this chicken, but in the past five years it’s settled into true love. And when you find yourself with leftovers, here’s how to relive the glory all over again. – Faith, 2018
Milk chocolate is not the enemy. It’s gotten a bad rap because, well, most of the milk chocolate out there has been pretty crummy quality. If you start with bad-tasting cocoa beans and cheap sweeteners, then throw in some preservatives and other yucky-tasting ingredients, the result isn’t going to be great. The same could be said for dark chocolate. (And I absolutely recommend saying this to the next person who tells you they only eat 85 percent dark chocolate.)
Tucker West decided he wanted to try luge when he watched the 2002 Olympic Winter Games when he was just 6 years old. Since that time, he’s emerged as a top talent for the U.S. national team. His Olympic debut was in 2014 in Sochi, Russia, where he was the youngest American luger to qualify for the games at 18. He also won gold in a team relay for the United States at the first Winter Youth Olympic Games in 2012. West is back this year at the Olympics in Pyeongchang, and has already competed in singles. Although he had a disappointing few runs, and ended up in 26th place, it was so exciting to watch him compete.
We recently had the opportunity to talk to West about what he eats when he’s training, including the pantry ingredients he always has on hand (chocolate sauce!) and the “cheat meals” he can’t get enough of.
When my grandmother cooked our family’s annual Chinese New Year dinner, there was always a dish of braised shiitake mushrooms, dried oysters, and fat choy (a type of black moss) over a bed of baby bok choy. The kids would always giggle because the black moss looked like hair, which symbolizes prosperity for the coming year. I always looked forward to the tender mushrooms, which soaked up the sweet, savory braising liquid and helped balance out the other richer dishes on the table, but had never attempted to make it on my own.
Turns out it’s not a difficult dish at all! Here’s the version my mom recently passed down to me, simplified but still tasty enough to pull off for your own Lunar New Year or weeknight dinner.
The single most frequently asked questions on this site of late has not been “Wait, you just put peanut butter inside a chocolate cookie, are you pregnant?” (Which is too bad because I want nothing more than an excuse to say this.) It’s not “Can I make this recipe gluten-free/dairy-free/Whole30-compliant?” (Me.) And it’s not even, “How do you do your daughter’s hair?” (We wake her up at 4 to set it in curlers, it’s a little crazy but obviously worth it). It is, in fact, some combination of “I need Instant Pot recipes.” and “How do I make this in an Instant Pot?” or “Should I get an Instant Pot?” Today I’ll do my best (and, of course, just skip ahead if you’ve already made peace with the presence or absence of one in your life):
* Is it worth the space? While I cannot answer for you whether you have the space for another large kitchen appliance, it’s worth noting that the IP could ostensibly replace a slow-cooker (or slow-cookers, in my crazy case), a stovetop pressure cooker, should you have one, and a rice cooker, although I’ll get rid of mine when you pry it out of my cold, dead hands. I can tell you with authority that I don’t have room for mine, but I like it anyway. I also don’t have room for my children and their belongings in this apartment, but I like them anyway (“anyway” = after 7am).
* But I am perfectly happy with my slow-cooker: I think of the IP/other electric multicookers and Crock-Pots/slow-cookers on the same continuum with different speeds. They excel at many of the same things: beans and stocks and long braises. Both are plugged in so you can put stuff in them and walk away (unlike a live gas flame on a stove). The slow-cooker requires you to think about what you’d like for dinner either the night before or that morning before you go off to work — it slows things down. Electric pressure cookers allow you to do it when you get home — it speeds things up. (The IP also makes yogurt, hard-boiled eggs, and rice, you can simmer a pot of liquid in it about as fast as you would on a stove, and you can actually brown things like meat, so it’s got a few other tricks up its sleeve, but rice and eggs at least cook faster on a stove.)
Every Wednesday morning at 6:15, my son and I pile into the Subaru for the slog north in Seattle traffic to his weekly vision therapy appointment. It’s fun for no one, but it’s something we have to do. Which is why around 6:23 on Wednesdays, when we’ve stopped sweating from the rush out the door, we reliably pull into our local Starbucks drive-thru and I order him a sausage, egg, and cheese sandwich and a boxed chocolate milk. I get myself a coffee and those little sous-vide egg bites. We eat in the dark, under stoplights, usually in silence.