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Does the thought of baking pies give you hives? Yeah, me too. Enter: Apple Pandowdy.
Amiel Stanek
Think you know how to peel ginger? Well, if you're using a vegetable peeler, you're doing it wrong.
Alex Delany
Do you know how to pan sear salmon perfectly? Totally, 100%, perfectly? Every time? Well, the time to learn is now.
Alex Delany
Savoy. Red. Green. Napa. Do you know all the different types of cabbage? And what they're good for? You best brush up.
Alex Delany
Quick
This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.
4.5
(4.5)
For lunch. For dinner. When it's hot. When it's cold. This beyond-easy sesame soba noodle salad has always been there for me.
Aliza Abarbanel
Answering the age old question: Do spices go bad? Sort of. They certainly go not-good. Here's how to make sense of it all.
Alex Delany
Not kidding. Unless we're making a caprese or a B.L.T., we're using canned tomatoes. Here's why we love them.
Alex Delany
There are things you need to know about warming corn tortillas. Like not to use the microwave.
Alex Delany
Skirt steak is delicious. Pan sauce is delicious. (And also I don't really like to leave the house, TBH.)
Alex Beggs
We have the answers, because we know you need them.
Alex Delany
It's porky, it's spicy, and it's delicious. But what is chorizo, actually?
Alex Delany
Crumble some chorizo, set your bean timer, queue up a movie, and win Sunday: Netflix and chili.
4.6
(4.61)
Do you know how to cook dried beans? Well, you should. Because they're cheaper and tastier than the ones in a can, and easier to cook than you think.
Alex Delany
Sure, Parmesan is in the Pasta Toppings Hall of Fame, but there are other ingredients that make your pasta even better.
Alex Delany
You've heard of it. You've eaten it. But do you really, truly know it? What is basmati rice, really? And what do you need to know to buy the good stuff?
Alex Delany
Easy
A flavorful, curry-packed rice pilaf that's just as good for a main as it is a side.
5.0
(4.8)
The ingredients might change, but the fundamentals of how to make rice pilaf stay the same. Here's how to nail one of our favorite sides every single time.
Claire Saffitz
Cheesy. Crispy. Make-ahead. These slice-and-bake cheddar crackers are the easiest, tastiest way to kick off cocktail hour.
Claire Saffitz
Even your mom will be impressed.
Amanda Shapiro
White vinegar is the most aggressive vinegar out there, but there's more to do with it than clean your windows.
Alex Delany
Easy
We get that sweet, salty, tangy, garlicky chicken adobo flavor with minimal effort. Lazy folks, rejoice!
4.0
(4.04)
Seriously: No sharp objects necessary. Your life is about to get a lot crunchier.
Amiel Stanek
Easy
This cake is a breeze for bakers of all levels.
4.0
(4.06)