How to Use Up the Rest of a Can of Sweetened Condensed Milk

My mornings these days start off with a cup of freshly brewed coffee and a scoop of thick sweetened condensed milk. I skip the cream and sugar all together, since sweetened condensed milk—milk that’s been concentrated and heavily sweetened; its viscosi…

My mornings these days start off with a cup of freshly brewed coffee and a scoop of thick sweetened condensed milk. I skip the cream and sugar all together, since sweetened condensed milk—milk that's been concentrated and heavily sweetened; its viscosity is like molasses or honey and it moves just as slowly—gives creaminess and sweetness in one product.

My mother always had a can in the pantry at any given time. It was a staple in our home. We baked with it, sweetened Jamaican cornmeal porridge with it, and my mother used it in her tea. Once I've opened a can, I store the remaining milk (poured out of the can) in an airtight container in the refrigerator for up to a week. (And if you want to met it yourself, Stephanie Le has a simple recipe for making a batch of sweetened condensed milk of your own.)

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Forget Bleach—Here’s How to Tie Dye with Vegetable Scraps

In this wild time, I think it’s safe to say my body composition is now 90 percent caramelized allium. I’ve been eating jammy-tomato-paste pantry pastas, rice-cooker mujadarra, wontons dotted with jars and jars of homemade chile crisp. I’m now able to p…

In this wild time, I think it’s safe to say my body composition is now 90 percent caramelized allium. I’ve been eating jammy-tomato-paste pantry pastas, rice-cooker mujadarra, wontons dotted with jars and jars of homemade chile crisp. I’m now able to peel an ungodly amount of papery skins without crying and in only one act of a This American Life episode.

When done, and I’m admiring my papery thin rings on one end of the cutting board, it’s very hard to ignore the equally large (if not larger) mound of papery skins on the other. Any way you slice it, I spent the same amount of time harvesting the skins, as I did the “meat”. Could I give them a destination nobler than the compost bin?

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3 Riffable Baking Recipes From Cult-Favorite Baker Dominique Ansel

For many, Dominique Ansel and the Cronut™ are synonymous. Since its birth in 2013, thousands (if not tens, hundreds) have lined up outside Ansel’s eponymous bakery in SoHo to try the confection, a feat of pastry engineering: a cream-filled, fried ring …

For many, Dominique Ansel and the Cronut™ are synonymous. Since its birth in 2013, thousands (if not tens, hundreds) have lined up outside Ansel’s eponymous bakery in SoHo to try the confection, a feat of pastry engineering: a cream-filled, fried ring of croissant-ish dough.

Restaurant critic Tejal Rao deemed the creation a “masterpiece," Time Magazine called it one of 2013’s best inventions, and the United States Patent and Trademark Office dubbed it an idea worth trademarking. Its popularity even spurred the release of a cookbook, Dominique Ansel: The Secret Recipes, in which there is the secret recipe (it takes three days from start to finish).

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Best Thing to Do With Bread Scraps? These Fluffy, Cheesy Dumplings.

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don’t count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butte…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re making 3-ingredient dumplings inspired by matzo balls.


Like bitter herbs and haroset, matzo is a meaningful food that Passover wouldn't make sense without. Eaten by enslaved Jews hastily fleeing Egypt, matzo—also known as “bread of affliction”—is a flatbread that has not been given time to rise.

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