spices
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Unleash Angostura’s Star Power With a Trinidad Sour
If I had to pick one bottle of bitters to use for the rest of my life, it would undoubtedly be Angostura. Ubiquitous behind bar counters, distinctly dressed in its yellow cap and oversized paper label crowded with dizzyingly tiny script, Angostura “Aromatic” bitters are easy to identify both by look and taste. I often…
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Slip Back Into Your Pre-Pandemic Groove With a Bin & Gitters
Wednesday morning, I got in a rental car and drove from Montreal (where I live) to New York City, having recently decided to dip my toe in the waters of societal reintegration. It’s been 17 months since I left Montreal. That’s 75 weeks. That’s 527 days. That’s 45,499,949 seconds of not doing what I used…
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This Pork Tenderloin Is Easy Enough for a Kid to Cook
Hello everyone, and welcome back to Prix Fixed, Lifehacker’s menu-planning advice column.
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The Case for Peeling Garlic Before You Roast It
I love the drama of serving a whole head of roasted garlic. It’s a little parcel of flavour that never fails to impress, but extracting the cloves can be a little messy (even with a pickle fork), and (unless you use an air fryer) roasting it to that soft and spreadable stage takes at least…