Claire Lower
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Make a Jammy Mass of Caramelised Onions in Your Oven
Caramelizing onions always takes longer than you think it is going to. This is partially the fault of recipe writers who tell you it’s something you can do in half an hour, which is just not true. Sure, you can brown onions in half an hour, but caramelization — the process of breaking down long…
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Your Kitchen Needs a Little Fan
Do enough cooking, and you will eventually injure or irritate some part of your body. Between sharp blades, hot burners, dirty ovens, and ornery onions, there are many ways to aggravate one or more of your senses. The eyes are particularly vulnerable to abuse, as they are quite delicate. (Though they are less likely to…
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You Should Air Fry Mushrooms Without Oil, Actually
Owning an air fryer has increased my vegetable consumption by at least 60%. Instead of waiting for an entire conventional oven to preheat, or minding a hot pan, I simply toss whatever plant part I desire in some fat, season it, then toss it in my air fryer, which has usually been heated somewhere in…
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This Is the Best Reason to Save Your Champagne Corks
For some reason, I have a Moon Pie-branded tin that is absolutely stuffed with old wine corks I’ve collected over the years. I don’t know what I’m saving them for; all they do is remind me that I’ve spent a fair amount of money of mid-priced wine, yet I cannot let them go. (It might…