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How to Make a DIY Congee Bar for Cozy Dinner Parties

Congee is casual comfort on a chilly winter evening, or the perfect morning balm if you happened to overdo it the night before. (New Year’s Day brunch, anyone?)

Wintertime entertaining has a reputation for being a celebration of excess, but having fri…

Congee is casual comfort on a chilly winter evening, or the perfect morning balm if you happened to overdo it the night before. (New Year’s Day brunch, anyone?)

Wintertime entertaining has a reputation for being a celebration of excess, but having friends over for a cozy, nurturing meal is a lovely change of pace. Serving congee is the ultimate way to send guests home feeling nourished–rather than preparing for a day of recovery.

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This Minimalist Ice Box Saved My Icy Beverages—& My Sanity

Despite what seems to be the popular opinion these days, my low-stakes hot take is that pellet ice is terrible. On the other end of the spectrum, the giant two-inch cubes in your whiskey glass are no better. Perhaps the worst version of ice are those s…

Despite what seems to be the popular opinion these days, my low-stakes hot take is that pellet ice is terrible. On the other end of the spectrum, the giant two-inch cubes in your whiskey glass are no better. Perhaps the worst version of ice are those stabby crescents that come clanking out of the built-in ice dispenser of your parent's '90s refrigerator and taste distinctly of “freezer."

Convinced there was no “worthy” at-home solution for on-demand ice that was worthy of my hard earned money, I resigned myself to using the usual standard plastic ice cube trays that every rental apartment freezer has. After all, they worked well enough. They froze water into a perfectly reasonable size and shape, and stacked nicely without needing too much space in my perpetually packed freezer. They release easily with a quick twist. The downside? I only had a few dozen cubes at any given time. I’d try and squirrel a zip-top bag of them away for future use, but they inevitably got lost somewhere behind three-month-old leftover stew or Parmesan cheese rinds and I’d forget about them.

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