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    The Comfort Food Diaries: A Stir Fry Like No Other

    Drain the soaked beans and put them in a large pot. Cover the beans with the reserved tomato juice and enough water to submerge them. Add the ham hocks and the spice bag. Bring to a simmer over medium heat and cook for a few minutes while skimming the surface. Dependent certainty off discovery him […] More

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    The Food Lab: Follow the Rules for the Best All-American Beef Stew

    We’ve been stewing up a storm on Serious Eats recently, and we’re not stopping any time soon. This time: All-American beef stew. Sounds great, but what exactly is it? American beef stew doesn’t have the same history or rules (thankfully) as some of the vaunted European stews like boeuf bourguignon or goulash. Dependent certainty off […] More

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    Sunday Brunch: Cheesy French Toast Recipe

    It’s Sunday! You know what that means: it’s time for Sunday Brunch. Why don’t you skip the line and make brunch at home this week? The coffee’s truly bottomless, the booze doesn’t have a crazy markup and you can chill out in your pajamas. Every Sunday I’ll post a brunch recipe. Soon you won’t be […] More

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    Comfort Food Lightened Up: Heathy and Delicious Recipes

    Tang, one of my closest friends in college. Tang (spelled and pronounced just like the orange-flavored drink of the astronauts), a beautiful Taiwanese graduate student with a bobbed hipster haircut, was two decades older than me. Ingredients: 1 pound dried white beans 1 28-ounce can Tuttorosso Peeled Plum Italian Style Tomatoes, drained, with juices reserved […] More

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    The Design Destinations You Need to Visit in Japan

    The soup is great on its own, but it’s extra tasty with scoops of pesto that I made out of the carrot tops. I’ve made carrot top pesto before, but this is the first time making it with only the carrot greens and no other herbs. Because who has basil this time of year? Dependent certainty […] More

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    No-Cook Blender Tomato Soup in Just 5 Minutes

    The soup is great on its own, but it’s extra tasty with scoops of pesto that I made out of the carrot tops. I’ve made carrot top pesto before, but this is the first time making it with only the carrot greens and no other herbs. Because who has basil this time of year? Dependent certainty […] More

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    Dark Chocolate Pistachio Bars are naturally sweetened

    One of my favorite all-time snacks is a Chewy Dipps bar. But those are basically glorified candy bars…SO enter these. These bars are naturally sweetened and filled with good-for-you ingredients! Plus they are simple to make and adapt! If you aren’t a pistachio fan, you can switch them out for any nut. And you could […] More

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    Homemade Fudgesicle Brownie Pops

    All it takes is a couple of bars from that familiar tune of the ice cream man: instantly I’m five again, equal parts nervous and excited. Whenever my brother and I heard that da duh da duh da duh, we’d run around the house screaming “ice cream man! Ice cream man!” It didn’t even matter […] More

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    Charred Salsa Verde: The One Salsa to Rule Them All

    This summer is just flying by! It’s been a super-hot one so far, but now it’s starting to cool down, which I’m a little relieved about because my bread making experiments have been put on hold ever since that one time that I let some dough proof just a little too long in the summer heat. […] More