One of my best friends — let’s call her Lilly — is always trying to get me to go out for noodles. In the middle of July she’ll text, “Hey! Let’s hang out. I could really go for some soba...” In the dead
For many of us, 2017 was a doozy, but we here at Brit + Co are ready to hit refresh in 2018! Follow our Hit Refresh series through January for new ideas, hacks, and skills that will help you achieve (and
Why clutter pasta with sauces and too many add-ins? Sometimes you just want to keep it simple. A little fresh cracked pepper and grated cheese is all it takes to turn basic noodles into a tempting dish.
Are you scrambling eggs, making chocolate chip cookies, and measuring pasta the right way? It might not seem obvious, but there are plenty of basic things you could be doing the "wrong" way in the kitchen.
Whether you're looking for ways to use summer's ripe tomatoes or doctor up canned tomatoes, your new favorite tomato sauce recipe is here. Homemade tomato sauce is one zillion percent better than the stuff,
Is it possible to overload on pizza? Our hearts say no but our bellies say yes. Sometimes we just need to walk away from the dough (so definitely don’t look at these 16 frozen dough recipes). Let’s make
I am not exaggerating when I say nothing brings me more joy than the combination of pasta, garlic, and parmesan cheese. My undying love for that comfort food paired with my busy schedule means I make parmesan
And for a really good reason. One of the best things about working at a food website is being so close to our readers. On Facebook, you guys exclaim "Making this for dinner!" and "Looks so yummy!"—and
The following post was originally featured on RecipeTin Eats and written by Nagi Maehashi. This rarely happens, and it usually only lasts 24 hours, but I can officially say: I'm cooked out. Between cooking
When you check out restaurants for a living, what do you do on vacation? Avoid them at all costs. Andrew Knowlton takes us to Maine, with simple advice for cooking, drinking, and relaxing with little an
[Photographs: J. Kenji López-Alt, Shao Z.] If I show up at a barbecue and don't trust the chef, I steer clear of any chicken I see—more often than not it's going to be mediocre. But grilled chicken doesn't
Whether you're eating for endurance or snacking for strength training, it’s not always clear what is best to put into your body. Moreover, “what’s healthy on a regular basis is not necessarily a good for
[Photographs: Vicky Wasik] * And by "moistest" and "tenderest," I mean driest and toughest... ...because, let's be honest, moist and tender chicken is for "foodies," and nobody here wants to be mistaken
This 30-minute larb is crunchy, salty, spicy, and everything we want to eat tonight. *Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don’t worry too much about