Tea. It’s a drink with jam and bread, a beverage sipped by characters in Jane Austen novels, and required drinking on (or while watching) Downton Abbey. And tea’s role in Western pop culture doesn’t stop there: Down the rabbit hole and back up again to strange new worlds and beyond, here are some of our favorite tea cameos.
Scallops can make your dinner feel totally luxurious and indulgent, with the added bonus that they cook in minutes with very little effort. There’s a wide variety of scallop species, but what you really need to know is that this tasty bivalve is classified into two broad groups: bay scallops and sea scallops.
Cook any number of Southeast Asian recipes, and you’ll probably come across fish sauce, the salty liquid that adds depth and a big punch of savory umami flavor to nearly everything it touches. Here, we’re showing off three recipes that demonstrate how fish sauce does some of its most delicious work in the most unsuspecting recipes.
If you want to dip your toe into the waters of cooking fish at home, but have been wary of doing so thus far, consider salmon to be your gateway fish. There are so many ways to prepare it, many of which don’t take that much effort. That’s the thing about salmon — it’s easy, but still produces mouth-watering results. Now that we know about the merits of salmon, it’s time to choose a recipe to start with.
Are you a person who drinks excessive amounts of tea? That’s my daughter, for sure; I’m a more on-a-whim tea drinker. Either way, it’s always a good idea to keep your stash organized so you’re always just a few minutes from a good cuppa.
There are a few different ways to arrange your tea. Choose the one that suits your sipping style — to a T.
One of the most widely loved and widely consumed fruits, bananas really are the tops. Not only are they incredibly portable, but they are also versatile. They can stand on their own, be mixed into batters for cakes or breads, and might be the most magical fruit when frozen.
Don’t believe us? Then we’ll just let these 10 recipes prove our case.
The rules of cookie math, whether or not you have underlings dictating them to you, are as follows:
A while back, I shared a picture of a sprinkle-covered leftover cookies from an Italian-American bakery — you know, the kind that seem to be permanently staged in every office kitchen, everywhere — on Instagram asking how people felt about them and received a yield of comments and fervor of opinion usually reserved for political websites. Here, at least, we had some consensus: they’re the best (sprinkles! nostalgia! coooookies!) but mostly the worst (artificially flavored, butter substitutes, gummy sprinkles, usually stale). The resolution was clear: make your own at home with real butter and even better vanilla.
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When planning a wedding, you’re faced with tons of decisions — both big and small. Compiling your registry takes a lot of decision-making as well. Yes, it can be fun to “go shopping,” but sometimes all the choices can be overwhelming. To help you get started, we’ve asked the folks at Zola, an online registry site, to clue us in to the top 20 most popular registry items on their site right now.
It could be argued that the history of America is inexorably linked to the history of drinking. After all, legend has it that the real reason the pilgrims landed on Plymouth Rock was because they ran out of beer; they dropped anchor at first sight of land in order to, ahem, rectify the situation.
Flash forward a few years, and our nation’s 16th president, Abraham Lincoln, used the country’s affinity for alcohol to pay back the debt owed from the Civil War. The taxation of the sale of liquor (88 million gallons of it were in production in the U.S. by 1860) led to the creation the Internal Revenue Service — so we have alcohol to thank for that, too.
Country-founding aside, perhaps nowhere has contributed more to the evolution of the drink than the American South. It has brought us some of our most iconic of American cocktails, and most alluring tales. Here’s a look back at some key moments in the history of drinking below the Mason-Dixon Line.
You went to the store, bought yourself a gorgeous, pinky-red fillet of salmon, came home and cooked it just like the recipe said, and all of a sudden this white, filmy gunk has begun to seep out of your beautiful fish. Not cool salmon, not cool.
So, what exactly is this stuff? What causes it to show up, and is there anything you can do to prevent it?
