cuisine
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How to Prevent Sour Cream From Curdling in Soups and Sauces
Given the weather and general mood, I suspect that many of you have shifted into Soup Mode (except our editor-in-chief, Jordan Calhoun, a slightly misguided soul who maintains soup is “not a meal”). Soup Mode is good, as is its cousin, Creamy Sauce Mode, the mode where one feels inclined to drown proteins and vegetables…
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Take These Shortcake Fixings Along When You Go Berry-Picking
Once a year, I go strawberry picking with my friend Amanda. (You might know Amanda; she writes about pickles and parties.) Rummaging through leaves while hunched over, getting all itchy in search of the perfect, vibrantly red berry may not sound like fun, but there is something meditative about it, and I do enjoy the…
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How to Make a Tofu Scramble That Doesn’t Suck
Tofu scrambles are often the only vegan option on a brunch menu, and to be perfectly honest, they don’t do that much for me. A pile of barely-cooked tofu rubble seasoned with nutritional yeast, turmeric, way too much dried oregano (why is it always oregano?), and nowhere near enough salt may be a nutritionally complete…
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The Real Trick to Making a Silky-Smooth Cheesecake Filling
Besides the water bath, the notorious cracking, a long bake time, and an unimaginably long cooling time, cheesecake has only one bother: chunks of unblended cream cheese. Cakes and quick breads that are made with flour are often OK if there are small lumps of unblended ingredients — it usually shakes out in the oven.…