all things food
This article was updated in June 2024 to include more of our favorite products.
The miracle of this marinade would have been enough. Stir together a few ingredients, pour off half for a feisty Caesar dressing and save the rest to marinate your chick…
This article was updated in June 2024 to include more of our favorite products.
The miracle of this marinade would have been enough. Stir together a few ingredients, pour off half for a feisty Caesar dressing and save the rest to marinate your chicken? Brilliant.
There may be perfectly good reasons for coring or seeding or peeling a tomato—sometimes.
Maybe you want a supersmooth sauce. Maybe that unpredictable pool of juice could throw off the ratio in your nkrakra or pudding. Maybe you’re in French culinary s…
There may be perfectly good reasons for coring or seeding or peeling a tomato—sometimes.
Maybe you want a supersmooth sauce. Maybe that unpredictable pool of juice could throw off the ratio in your nkrakra or pudding. Maybe you’re in French culinary school and it’s tomato concassé day (when you’ll learn to strip away everything but small cubes of flesh—and then form your own opinions).
There are heaps of inarguably perfect ways to eat a ripe tomato—on plain-jane sandwich bread with a cushy swipe of mayo, blistered hot and fast in a skillet till the skins peel back and the oil swirls with juice, cherry babies squished behind your seal…
There are heaps of inarguably perfect ways to eat a ripe tomato—on plain-jane sandwich bread with a cushy swipe of mayo, blistered hot and fast in a skillet till the skins peel back and the oil swirls with juice, cherry babies squished behind your sealed lips.
But the one way to make a tomato taste its most tomatoey, to become a fully actualized, out-loud version of itself, is to very verrrry slowly remove that which isn’t tomato. And the part that isn’t pulling its weight as tomato is the 94% of it that’s water.
