10 Cold, Quick Noodle Salads for the Hungry, Hurried & Hot

If I could, I’d eat a bowl of cold noodle salad every noon and night till the fall winds cometh.

Noodles are the softest, squiggliest landing pads for a variety of summer vegetables (not to mention all sorts of cubed cheeses and salty fridge accessori…

If I could, I'd eat a bowl of cold noodle salad every noon and night till the fall winds cometh.

Noodles are the softest, squiggliest landing pads for a variety of summer vegetables (not to mention all sorts of cubed cheeses and salty fridge accessories, like capers, olives, and anchovies). Add a heap of noodles to July tomatoes slicked with olive oil and suddenly, you've got a meal, not a snack. (Add a spoonful of chili paste and suddenly, you're a little chef.)

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The Game-Changing, Ultra-Efficient Way to Zest Citrus

I used to take my sweet time zesting lemons. I’d skate the Microplane around the surface, leisurely and randomly, either letting the zest collect in the shoot or watching it rain gently into the bowl of batter. I had all the time in the world.

But the…

I used to take my sweet time zesting lemons. I'd skate the Microplane around the surface, leisurely and randomly, either letting the zest collect in the shoot or watching it rain gently into the bowl of batter. I had all the time in the world.

But then I started spending part of each week in a professional pastry kitchen, where I zest upwards of 20 lemons in a row during every shift. One day, as I was humming along, a more experienced pastry cook asked if I'd like to learn the efficient way to get the job done. Yes!, I shouted, knowing that watching me zest my lemons must have been, to her, as frustrating as walking behind someone moving at a glacial pace through Times Square.

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How to Make Instant Pot Boiled Eggs (Just The Way You Like Them)

Perfectly cooked eggs seem like one of those goals the Instant Pot was designed to vanquish from the stove top forever, but the truth is that Instant Pot boiled eggs aren’t always as consistent as we might hope. Every time I want to cook eggs in the In…

Perfectly cooked eggs seem like one of those goals the Instant Pot was designed to vanquish from the stove top forever, but the truth is that Instant Pot boiled eggs aren't always as consistent as we might hope. Every time I want to cook eggs in the Instant Pot—whether I'm aiming for hard-boiled, soft-boiled, or somewhere in that jammy borderland we call "medium-boiled," I have to look up the cooking time.

After skimming endless blog posts, all of which offer different instructions (low pressure or high pressure, natural release, quick release, or some combination of the two), I inevitably choose at random and end up with...hard-boiled eggs. Every single time. But since they're easier to peel, I'm rarely that upset.

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19 Cheese Dip Recipes to Fuel Winter Snack Attacks

Yes, you could serve squeaky, toothpick-able cheese cubes at your football or Oscars party. And no one would object.

But you could also take that same cheese and make a more metamorphic change: Add spices, herbs, and vegetables, then blend or melt or …

Yes, you could serve squeaky, toothpick-able cheese cubes at your football or Oscars party. And no one would object.

But you could also take that same cheese and make a more metamorphic change: Add spices, herbs, and vegetables, then blend or melt or beer-spike into a dip that's creamy, scoopable, and at home on a variety of "dippers," from tortilla chips to carrot sticks. Suddenly, you've taken that singular, lonely cheese and transformed it into an eligible snack from which hundreds of thousands (or at least a few) spin-off combinations are possible:

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How to Clean & Care for Stainless Steel Pans Like a Pro

The arrival of a new set of stainless steel cookware is a joyful occasion. The second you lay eyes on it—all shiny and pristine—you’re already dreaming of all the searing, caramelizing, and sautéing you’ll be doing. But in the same breath, you also thi…

The arrival of a new set of stainless steel cookware is a joyful occasion. The second you lay eyes on it—all shiny and pristine—you’re already dreaming of all the searing, caramelizing, and sautéing you’ll be doing. But in the same breath, you also think: Man, I really hope I don’t ruin this gleaming piece of perfection. Because as much as stainless steel pots and pans conduct, distribute, and maintain heat beautifully, and are an absolute joy to have around the kitchen, they also need your care and attention.

Let’s face it: bits of food will stick on, water spots will (too reliably) appear, and dings will happen. Luckily though, there are handy solutions for all this regular wear and tear. Protect your precious pots and pans from discoloration, damage, and debauchery by following these guidelines for cleaning and for caring.

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13 Butter-Ready Bread Recipes for Your Thanksgiving Table

Thanksgiving is basically the Starch family reunion. Everyone’s accounted for, with stuffing, mashed potatoes, and pie crust all making an appearance at the big meal. 
But between a showstopping turkey and all those dreamy side dishes, the bread&m…

Thanksgiving is basically the Starch family reunion. Everyone's accounted for, with stuffing, mashed potatoes, and pie crust all making an appearance at the big meal. 

But between a showstopping turkey and all those dreamy side dishes, the bread—the root of this family tree—often gets pushed aside for another scoop of something more traditionally "festive." 

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How Long Do Dried Beans Last? (Not Forever, Sorry)

Dried beans: When the world ends, they will still be in your pantry, ready to become soup at a moment’s notice. Right?
Sadly, it is not so.
Just because you can keep dried beans forever does not necessarily mean it will be helpful. Old beans will take…

Dried beans: When the world ends, they will still be in your pantry, ready to become soup at a moment's notice. Right?

Sadly, it is not so. Just because you can keep dried beans forever does not necessarily mean it will be helpful. Old beans will take longer to cook, and the oldest beans will stay tough and chewy no matter how long (within reason), they simmer. If you find yourself cooking soaked beans for more than two hours, and they just will not soften, it may be your beans...not you.

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How to Tell if an Avocado Is Bad

A few years ago, an Australian company called Naturo Technologies invented a machine—the Natavo Zero, aka the Avocado Time Machine. This ATM supposedly miraculously slows the avocado ripening process, keeping it from turning brown for up to 10 days wit…

A few years ago, an Australian company called Naturo Technologies invented a machine—the Natavo Zero, aka the Avocado Time Machine. This ATM supposedly miraculously slows the avocado ripening process, keeping it from turning brown for up to 10 days without the use of chemicals—or olive oil, or lemon juice, or red onion. (Naturo Technologies is currently working on a new process of pasteurization that leaves more of the natural vitamins and enzymes in the milk.)

The implications of this Avocado Time Machine? Let’s say you did all the sleuthing at the store for the perfectly-ripe avocado: You sought out fruits (yes, they’re a fruit) with a darker green, almost black skin color. You squeezed only a handful (ha) of avocados at the store (applying gentle pressure only, obviously). You found the one that was perfectly ripe and ready, and nicked off the stem to check the color of the round (perfectly light green). But then, you got home, and forgot about the avocado—not remembering until days later, and your once-perfectly ripe avocado is now a brown and mushy avocado.

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A Trick for Storing Berries to Keep ‘Em Fresher, Longer

Berries: can’t live with ’em, can’t live without ’em. Like many coveted objects, berries are both precious and frustrating, expensive and fragile. What is more maddening than splurging on vivid, juicy berries at the market only to find that your fruity…

Berries: can't live with 'em, can't live without 'em. Like many coveted objects, berries are both precious and frustrating, expensive and fragile. What is more maddening than splurging on vivid, juicy berries at the market only to find that your fruity jewels have turned to mush—or worse, have been overtaken by dreaded mold—when you return to them for a mid-week treat? 

Don't despair just yet: This berry horror story does not have to be your destiny. The culprits behind berry mold are the evil, microscopic mold spores waiting to make a home of the friendly, moist skin of your gorgeous berries. Fortunately, there is a simple way to kill off the mold spores and bacteria that find your berries as delicious as you do. 

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The 33 Summer Pasta Recipes We’ve Waited All Year to Make

One of the best parts about summer has got to be the produce. From fresh corn to juicy tomatoes, the warmer months make for some of the most exciting cooking. One of our favorite vehicles for the season’s ripest picks? Pasta, especially the ones listed…

One of the best parts about summer has got to be the produce. From fresh corn to juicy tomatoes, the warmer months make for some of the most exciting cooking. One of our favorite vehicles for the season's ripest picks? Pasta, especially the ones listed here.

These are pastas to serve still steaming—whether you're fresh off a full day of beach lounging or at an elegant outdoor summer soirée, the kind where you're wearing seersucker, and the napkins are linen, and the lights are twinkling.

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