starch
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Your Pan-fried Dumplings Need a Crispy Skirt
The dumpling skirt, or dumpling lace, is one of my favorite dumpling embellishments, and you can stitch it on to any pan-fried dumpling. It’s easy to make, and adds an extra layer of crunch to your tender dumplings. Here’s how you can make it. What is a dumpling skirt? A dumpling skirt is a crackly,…
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Three Easy Ways to Make Your Own Fake Blood for Halloween
With Halloween rapidly approaching, your costume might be in need of some quick, last-minute bloody gore — and it’s actually easier to make your own “blood” than you might think. Here are some simple recipes to try that are fast, cheap, and as realistic as you need for the spookiest of days.
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So You Forgot to Reserve Some Pasta Water
In spite of what the word may suggest, cream is not the key to creating “creamy” pasta dishes. That distinction belongs to pasta water, the starchy elixir with the power to thicken sauces and help them cling to and coat noodles with tenacity. Reserving a cup before draining the pasta an important step, but accidents…
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Two Things You Should Never Do While Making Mashed Potatoes
A lot of people like to refer to autumn and winter as “soup season,” but I’ve always considered these colder months to be “mashed potato season.” Whether eaten as a (non-negotiable) holiday side, or as a mid-week meal, few things comfort and satiate quite like a bowl of creamy, smushed spuds.