Claire Lower
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You Can Make Gnudi With Cheap Grocery Store Ricotta
There’s a type of food writer who will insist certain recipes can’t be done without the best, most premium ingredients. I once read an article that said you shouldn’t even bother making a caprese without the finest bufula mozzarella (or, if you must, local cow’s milk mozzarella). This, in my not-so-humble but somewhat cheap opinion,…
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Keep a Melted Butter Jar Near Your Stove
Whenever I melt butter for brushing, drizzling, or dunking (or popcorn), I almost always overestimate the amount of butter I need to melt, and end up with a little extra. Melted butter can never be unmelted. It can re-solidify, but it won’t be the same. Some proteins will have inevitably coagulated and fallen out of…
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Three Unexpected Ways to Eat Leftover Easter Eggs
Easter eggs are safe to eat, provided you follow a few safety rules (and don’t try to eat the plastic kind). If they weren’t, my mother would be dead: When my sisters and I were gorging ourselves on bunny-shaped chocolate, that woman was peeling and eating our dyed eggs, determined to not let a valuable…
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The Best Grilled Cheese Bread Is an Inside-Out Croissant
When I was young, I used to fantasize about grocery shopping. Not grocery shopping with my mum, which was rife with rules and restrictions, but grocery shopping as an adult, by myself, for the first time. In this fantasy, I would buy Oreos, Ben & Jerry’s, white bread, American cheese, and giant plastic clamshells of…