skillet
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Rest Your Stews, Soups, and Chilli Overnight
I will not eat chilli the same day it is cooked. It’s not fair to the recipe, and it’s not fair to me. The same goes for stews, most braises, and (ideally) any meat-based pasta sauce. I don’t just let these things “rest” for a mere half hour nap; I let them get that good…
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Make a Gin Old Fashioned With Lemon Syrup
Old fashioneds are usually dark drinks made with brown liquors, but the basic format — booze, sugar, bitters, ice — can be applied to any high-quality spirit, even pale ones. Really good gin does not need much else — that’s why martinis are so widely-loved — but the beauty of a gin old fashioned, or…
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You Should Rinse Your Empty Vanilla Extract Bottles With Booze
Vanilla is an important ingredient, a complex ingredient, an expensive ingredient. Even if you’re not a big baker, the vanilla bean and its extract can be used to bring nuance, depth, and the implication of — but not the taste of — sweetness to any food or beverage. In addition to sweets, baked and otherwise,…
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Add French Onion Dip to Your Chicken Chilli
Chilli is a perfect cold-weather food, yet it has been two entire months since the last instalment of the Chilli Cook-Off, which featured the chaotic-yet-surprisingly-delicious Pizza Chilli. I have excuses, of course — I was moving, and Christmas happened — but the important thing to focus on is that we’re back with more chilli, and…