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Charbroil Buttery, Garlicky Oysters Over Your Charcoal Chimney

Oysters are like grapes: The best ones come from rough homes. A grape from a warm, comfortable climate is fat and happy but watery and bland, and I've found the same to be true of everyone's favorite ...

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Jun 2023

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This Trader Joe's Dip Makes a Pretty Great Soup

I am a big Facebook group lurker. Anytime I've tried to be more active, and post or reply to someone else's post, something annoying happens, and I end up quitting in a fit of disproportionate rage (o...

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Jun 2023

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Take Easter Eggs to the Fiery Depths of Hell With Chili and Garlic

Post-Easter festivities might have you swimming in a sea of colorful eggs. In case your boiled egg bounty is getting monotonous, I've got a surefire way for you to spice things up: Drag you sanctimoni...

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Apr 2023

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Your Marinara Needs Onions or Garlic, but Not Both

[photo1]A few years ago, I read somewhere that Italians never use onions and garlic in their marinara; it's always one or the other. Like so many black-and-white cooking "rules" you come across online...

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Feb 2023

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Finish Your Ramen With a Drizzle of Flavor-Packed Oil

[photo1]
Whether you make your own noodles or doctor packets of the instant stuff, there are a seemingly endless number of ways to zhuzh your ramen. I usually bombard mine with handfuls of corn, e...

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Feb 2023