skillet
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Thicken Your Pan Sauce With Sour Cream
I take a pretty minimal approach to pan sauces, especially on weeknights. I take the meat out of the pan, pour the excess fat into a little ramekin, and deglaze the delicious browned bits with something alcoholic. (Recently, that something has been semi-oxidised dry vermouth.) Then I whisk the fat back in, season the sauce…
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Prawn Frites Is Meant for Exhausted Weeknights
It took me a whole year, but I’ve finally figured out my go-to quarantine weeknight meal. We’re late in the game, but luckily it will taste just as good once “this is all over.” It’s a meal that requires about 20 minutes to prepare, and four ingredients — two of which are kept in the…
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Five Delicious Dishes You Didn’t Know You Could Make in a Cast Iron Skillet
2The cast iron skillet is arguably the most versatile of the pan varieties. If you’re new to using one, here are some recipes for you.
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How to Make Your Own Chilli Oil
Everyone loves a punchy, flavourful, shelf-stable pantry staple, but let’s be honest — we can’t survive on anchovies and tomato paste alone. Most of the bulk ingredients that we’ll rely on in the weeks and months of quarantining ahead need a lot of sprucing up, and in a world where shopping for fresh ingredients is…