Claire Lower
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Start Your Morning With Deep-Fried Scrambled Eggs
Just when I think I’m done experimenting with scrambled eggs, I encounter a new (to me) preparation, and I am once again wowed by the versatility of the ingredient. While I usually go for a soft, custardy scrambled egg, I recently learned about telur gulun, an Indonesian egg skewer made with deep fried scrambled eggs.…
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You Should Waffle Some Instant Mashed Potatoes
I have a secret shame, and his name is Bob. Bob’s Red Mill Instant Mashed Potatoes, to be exact. I originally bought them to thicken up soups, but things have spiraled out of control. As a professional food writer, I have no business eating these; as a lazy powerlifter, I cannot stop eating them, usually…
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You Should Cook Your Pasta in Leftover Bean Broth
For a country that could fit inside the state of Nevada, Italy seems disproportionately affected by hyper-regionality, particularly when it comes to food. Take pasta e fagioli, for instance, which translates to “pasta and beans.” Easy enough, but travel the country from the top down, and you’ll find tons of variations on the dish. I…
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The Best Ways to Thicken Chilli
The word “chilli” can mean a lot of different things, depending on where you are in the country. Setting chilli peppers aside, the dish known as “chilli” can take a few forms, most commonly a mess of meat or beans or some combination of the two, usually swimming in a base of tomato, garlic, onion,…