skillet
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Bone-In, Skin-On Thighs Are the Easiest Chicken for Beginners
For reasons I cannot fathom (‘80s and ‘90s diet culture), many people my age started their chicken-cooking journey with boneless, skinless breasts. In their defence, breasts do look simple, almost sterile — it’s a piece of pure meat without bones or fat to “deal with.” But bones and fat are what make meat taste good,…
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Use Your Air Fryer to Make Extra-Crunchy Potatoes
An air fryer will cook your food faster and render it crispier — two things we need when we’re hungry and in need of a low-effort snack.
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Make a Better Manhattan With Punt e Mes
I have a tendency to get obsessive about aggressive, bitter flavours. When I drank beer, I sought out the hoppiest IPAs, but now that I no longer drink beer (it makes me sneeze), I’m all about bitter, botanical amari. I don’t know why I love punishing my palate with plants, but I do.
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Why Your Next Sliced Steak Needs a ‘Board Sauce’
I don’t usually heavily season my steaks — I like to let the meat speak for itself — but there is something deeply enticing (and summery) about a pile of flame-kissed beef that’s been dressed with a bright, aggressively herby sauce. Like most people, I used to make my sauces separately and serve them alongside…