(Image credit: maria midoes)
Eggplant is a nightshade often used as a substitute for meat in a number of dishes — from bolognese to burgers — so it only seems natural that we try our hand at transforming it into bacon. We’re taking eggplant back to the skillet, seasoning it for bacon success, and frying it up — just like the real stuff.
(Image credit: Emma Christensen)
Have you ever had a scotcheroo? Where I grew up in Minnesota, no backyard cookout, birthday party, or post-Little League pizza dinner was complete without a plate piled high with these squares. Imagine if Rice Krispies treats had a run-in with a jar of peanut butter and then got doused in a melted medley of chocolate and butterscotch chips. An improbable combination? Perhaps. Insanely good? You betcha.
If you didn’t grow up with these, you must — I repeat, must — try them this summer. Making a batch big enough to feed the whole neighborhood takes just a few pantry ingredients and about 15 minutes, so no excuses. Here’s what to do.
(Image credit: Emma Christensen)
There are few things better than summer sweet corn. Of course I could say that about many things this time of year, but there really is something special about corn on the cob, served steaming hot and slathered in butter, don’t you think?
Here are three ways to cook corn perfectly every time.
Fresh berries are one of summer’s great pleasures, but they don’t come cheap — which makes it even more disappointing when a basket of strawberries or raspberries turns to moldy mush within days of purchase. Washing them before storage usually accelerates the deterioration, but Cook’s Illustrated has a washing method that actually keeps the berries fresh longer in storage. Here’s what they recommend.
Whether you’re stuck in an extended stay hotel for work, making do with a small dorm fridge in your new apartment, or trying to cram the food needs of a large family into the modest upper compartment of a standard-sized fridge, keeping your frozen goods frozen with minimal space can be a frustrating challenge. Not everyone can accommodate the beauty of a good chest freezer, however, so it’s best to practice maximum efficiency with the square footage you’ve been given.
Here are some of the most effective ways to put prime freezer real estate to good use.
You made it! The long weekend is finally here and it’s time to treat yourself. For me, that means starting with an extra-special breakfast. Most days I run out the door with a banana or granola bar. If I’m lucky, I’ll have time to scramble an egg or throw some avocado on toast. But when a holiday weekend rolls around, I’m sure to make it count.
It doesn’t mean every recipe needs to take hours to make, or even that they’re complicated — they’re simply delicious recipes that you can make when you have a little more time. So put on a pot of coffee, turn on the music, and head into the kitchen with these recipes for your lazy holiday weekend.
It isn’t summer until you’ve had your first watermelon of the season. Chances are, though, that it’s been about a year since you’ve bought your last watermelon. Do you remember how to pick out a good one? Did you ever really know? Here’s what you need to look for in order to spot the perfect picnic-worthy specimen.
Have you found yourself staring blankly into the fridge searching for the perfect beverage? Is it time for a drink, but not time for wine? Does beer sound like a terrible idea?
Enter: the wine cooler. A classic combination of wine and bubbles, the wine cooler exists for moments of summer when pure, unbridled refreshment and the glory of wine collide — so basically, most moments.
Yesterday Sam Sifton announced that the cooking section of the New York Times is going to go behind a paywall. Readers and cooks can sign up for a 28-day free trial, but after that they have to pay five dollars a month to get access to recipes. If you already have a New York Times subscription, you can access the cooking site as a part of that package.
This change, according to Sifton, is not to punish readers, but to let editors and recipe developers continue to produce an excellent product. “The work we do is expensive, and we want to do more of it. We travel ceaselessly, and cook every day. We test our recipes relentlessly. We photograph and make videos about them, we think beautifully,” says Sifton in the announcement.
One of the greatest things about the Fourth of July is the food. It’s usually everything you want to eat at this time of year presented without too much fanfare (that gets saved for the fireworks). Since most of us prepare the same things every year — the grilled corn, the ribs, the potato salad — the dishes get perfected with every candle added to America’s birthday cake. Here are those classics all in one place. Consider them a menu of sorts — a hub you can use to double check details, or inspiration if this is your first time hosting a bash. This is only the tip of the iceberg of the Independence Day eats. Once you’ve perused the classics, it’s time to check out our collection of recipes for sides and desserts. There are a few wild card ideas thrown into the mix, because you never know when you might need 10 ways to top a corndog.
