Why I Love OXO’s Garlic Press

Garlic presses get a bad rap, but if you find a good one it’s an incredibly useful, helpful tool. The OXO garlic press beats all others! Continue reading “Why I Love OXO’s Garlic Press” »

Garlic presses get a bad rap, but if you find a good one it’s an incredibly useful, helpful tool. The OXO garlic press beats all others!

Continue reading "Why I Love OXO’s Garlic Press" »

Why I Love Weck Juice Jars

Traditional water pitchers are fine, but Weck Juice Jars are the best—not just for water, but for iced tea, cold brew, or even as a wine decanter! Continue reading “Why I Love Weck Juice Jars” »

Traditional water pitchers are fine, but Weck Juice Jars are the best—not just for water, but for iced tea, cold brew, or even as a wine decanter!

Continue reading "Why I Love Weck Juice Jars" »

Harissa-Braised Eggplant is the Perfect End-of-Summer Dinner

If you’re someone who tends to get giddy at farmers markets or exuberant at C.S.A. pickups, these are your golden days. As much as the first bunches of asparagus or baskets of strawberries get me excited in the spring, it’s these weeks that straddle Au…

If you’re someone who tends to get giddy at farmers markets or exuberant at C.S.A. pickups, these are your golden days. As much as the first bunches of asparagus or baskets of strawberries get me excited in the spring, it’s these weeks that straddle August and September that bring me the most joy.

Nearly every fruit and vegetable is within your grasp—whether it’s juicy peaches and watermelon, sugar-sweet tomatoes and corn, peppers and eggplant of all sizes and colors, and even the very first crisp apples.

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16 Creative Ways to Use Leftover Cornbread (Other Than Stuffing)

Cornbread, warm, right out of the oven: It’s something we find ourselves eagerly cutting off squares of and eating straight from the pan, with a knifeful of soft butter for slathering onto each bite. It goes wonderfully with summer BBQs and Thanksgivin…

Cornbread, warm, right out of the oven: It's something we find ourselves eagerly cutting off squares of and eating straight from the pan, with a knifeful of soft butter for slathering onto each bite. It goes wonderfully with summer BBQs and Thanksgiving dinners alike. But no matter what time of year we make it, it all too soon it becomes a very different, much less joyous affair—bordering on tasteless, dry, and crumbly. What a shame. 

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A Guide to White Wine

Learn about the different types of white wine! From general flavor profiles to what food to pair with each variety, this is a crash course in the seven most popular kinds of white wine. Continue reading “A Guide to White Wine” »

Learn about the different types of white wine! From general flavor profiles to what food to pair with each variety, this is a crash course in the seven most popular kinds of white wine.

Continue reading "A Guide to White Wine" »

17 Recipes to Use Up Your Leftover Heavy Cream

Picture this: It’s the day after Thanksgiving, and your fridge is just filled to the brim. And, tucked away behind stacks of Thanksgiving leftovers, there are at least three half-empty cartons of heavy cream you threw in haphazardly amidst the dinner s…

Picture this: It's the day after Thanksgiving, and your fridge is just filled to the brim. And, tucked away behind stacks of Thanksgiving leftovers, there are at least three half-empty cartons of heavy cream you threw in haphazardly amidst the dinner storm. Now, imagine that you face the remnants and their looming expiration dates, yet you have no desire to eat another dollop of whipped cream. The best news? You don't have put that cream to waste—instead, you can make one of the 17 delicious recipes that follow. Heck, you might even start buying cream just so you can make them all, year-round!

1. Caramelized Cream Eggs from Ideas in Food

The easiest, most rewarding thing to do with cream (should we just end this list early?)? Fry eggs—or pork chops, carrots, onions, anything, really—in it. As the liquid cooks down in a skillet, it separates out into a layer of butterfat and buttermilk, steaming the eggs and caramelizing them at the same time.

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