Christopher Clark

7 Flips | 1 Magazine | @Christopher78p2 | Chef and daddy to Ellen

The Right Way to Freeze Basically Everything

We talked to a culinary school professor about how to freeze any food like a pro.<p>Preserving is getting a lot of attention right now: throw a stick and you’re bound to hit a 10 dollar jar of artisan pickles or a jam made from berries you've never heard of before. But the easiest—and most direct—way …

Comfort Food

'Ingredients': An Eye-Opening Look At The Additives In Our Food

We may eat a lot of food additives, but most consumers know very little about them. These often misunderstood substances go by unwieldy names like "diacetyl" or "azodicarbonamide." They are in everything from salad dressings to Twinkies. But how many of us actually know what they look like or, more …

23 of Our Favorite Recipes Made with 3 Ingredients or Fewer

Meals should not be brief. We like to linger at the table, sneaking cold potatoes with our fingers and refilling our wine glasses and talking and talking and talking. But recipes? Those can be brief—and maybe they should be, letting the ingredients or the technique speak the loudest. Thick, buttery …

Turn Scallion Greens and Tomato Skins From Trash to Delicious Powdered Treasure

Every time I cook from a recipe that calls for just <i>part</i> of a vegetable, I feel like crap—I don't have a compost bin, which means all those scallion greens or tomato skins wind up going straight into the trash. What else can you really do with 'em?<p>What if I told you that there's actually a great use …

Save the Season With Our Guide to Preserving All Your Summer Fruits and Vegetables

Learn how to jam, pickle, infuse, dry, and ferment (it’s simple, really!).<p>If you ask us, summer—in all its market-fresh glory—is far too short. The solution? Learn how to jam, pickle, infuse, dry, and ferment (it's simple, really!). We promise you'll be savoring the bounty well after Labor Day.<p>Dry …

Fresh, zingy, delicious: how to make perfect ceviche

Give your fish some Peruvian pizzazz and try making ceviche. Quick, tasty and elegant, this is the perfect dish to impress friends this summer<p>Cooking doesn’t get simpler than ceviche. Creating this Peruvian dish of seafood bathed in a tangy, broth-like liquid called “tiger’s milk” doesn’t even …

In Defense of Quiche, Because a Savory Custard Done Right Is Magical

Quiche is an amazing thing and we won't hear otherwise.<p>Somehow in recent years, quiche lost its way. Its reputation was bruised. No doubt, it was partly due to an onslaught of weekend brunches with subpar crusts and watery fillings. Or maybe we went overboard on the catered affairs, with passed …