Demystifying buttermilk: How to use this amazing ingredient to make chicken cutlets, desserts & moreSalon
Ubiquitous among biscuits, fried chicken, pancakes and salad dressings, buttermilk is a seemingly commonplace ingredient that still manages to mystify many. But what was initially an oft-discarded byproduct...
- FOOD & WINE - Stacey Ballis
This is the genius hack of the century. Stacey Ballis April 15, 2021 Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links we...
- Los Angeles Times - Anne-Marie Bonneau
Anne-Marie Bonneau, who writes the food blog “Zero-Waste Chef,” has lived plastic-free since 2011. The tips below on freezing, storing and shopping come from her new cookbook, “The Zero-Waste Chef: Plant-Forward...
- By Food52
Some dishes are complicated enough to need a recipe, but more often I simply haven’t familiarized myself with the steps. Do I really need to read instructions to make marinara sauce? Or to cobble together a compote? I don’t think so. In fact, I’m resolving to learn these classics by heart. No more following a recipe for pancakes or fried rice or chicken stock. And (hopefully) no more close calls with my phone in the kitchen. Here's how.
- By The Kitchn
Whereas true Bolognese is just as much about the aromatic base of vegetables as it is the meat, Italian-American versions are very meat-heavy (and often use red wine) and more reminiscent of southern Italian dishes. My goal with this showdown was to test both varieties (and a few that fell in between) to find the very best one. Here’s how it went.