skillet
-
Use a Pair of Cheap Safety Goggles Instead of ‘Onion Goggles’
Onions are used in nearly every type of cuisine, which makes them pretty much impossible to avoid in the kitchen. I’d never want to avoid eating an onion but, as we all know, chopping them at once can lead to stinging, weeping eyes and — if you happened to put on mascara “just to feel…
-
Add MSG to Every Salad
Anyone serious about salads knows that one cannot rely on dressing alone to flavour your greens. No: The key to a good salad lies in treating each component with thoughtfulness and care, which requires seasoning your damn leaves. In my kitchen, this means seasoning them with MSG.
-
You Should Make Tiny Tomato Toast
Ever since I interviewed food journalist Alicia Kennedy about her daily eating habits, I have been longing for tomato toast, a decidedly summer treat that feels out of reach in the middle of February. Big, juicy tomatoes are not in season at the moment — but tiny tomatoes (such as cherry or grape) are juicy,…
-
How Do You Organise Your Recipes?
There is a red binder in my kitchen cabinet, and in that red binder resides the following: A recipe for barbecue sauce I tore from a magazine years ago and never made. Scrawled instructions on a Post-it Note to remind me how to roast pumpkin seeds once a year. Directions from eHow on how to…