Skillet

Serving up a plate of how with a side of why

Latest articles

Make a Dark and Moody Whiskey Lemonade With Cassis

My bar cart is a crowded, chaotic piece of furniture. At the front, we have the stuff I use on a near-constant basis—gin, Campari, bourbon, and rye—but things get little more esoteric towards the back. As you make your way deeper into my collection of ethanol, you’ll find a lot of liqueurs and amari, including a…Read more...

Pour Stuff Into the Avocado Hole

I have always appreciated the neatness of an avocado. Once halved, you can scoop the creamy green flesh directly from the skin, which functions as its own little bowl. But the innate functionality of the avocado doesn’t end there—as clever commenter Allan Smitheel points out, once you remove the pit, you have a…Read more...

9 Salts That Make Me Very Happy

I really love salt. As a child, I would often get jealous of the cows and their summertime salt licks; as an adult, I have been known to eat large flakes of Maldon like tiny little chips (this is called “snack salt”). All salt is technically sodium chloride, but additives, grain size, and crystal shape make pretty…Read more...

Keep Emergency Cocktails in Your Freezer

Every Friday morning I make a cocktail (for work), and every Friday morning I resist the urge to drink the entire cocktail right then. I taste it, obviously, but I’m not as young as I once was, and writing while drunk is not as fun as Hemingway said it would be. Instead of dumping the drink down the drain—which would…Read more...

Waffled Tofu Absolutely Rules

Waffle makers are very good at getting foods hot and crispy, and that just happens to be how I like my tofu (and my SPAM, prosciutto crisps, and potato cakes). I also like my tofu saucy, and waffled tofu—with its little square cups—holds sauce like no other.Read more...

Chill Your Cereal Bowl in the Fridge Overnight

I honestly have a hard time trusting people who claim to not like breakfast cereal. It’s one of those foods that has been engineered to get people to eat it—it’s basically kibble for people!—and those who insist they are unaffected by flavor science are very suspicious to me indeed.Read more...

No-Cook Meals to Make During a Heat Wave

Heating the inside of my home while it is very hot outside of it is not something I enjoy. During a heat wave, even the act of eating hot food can feel like a punishment. That is why it’s helpful to have an arsenal of no-cook meals at the ready.Read more...

Store Your Cheese in a Child's Lunch Container

You probably already know that wrapping beautiful little wedges of cheese in clingy plastic wrap is a bad thing to do. Cheese is a treat that demands—and deserves—a little respect, a little care, a little (moist, but not damp) room of its own. Cheese needs space, damn it. And a children’s segmented lunch container…Read more...

Try These Refreshing Molasses-Sweetened Bengali Treats

As temperatures continue to rise, our need for cold and refreshing consumables intensifies. Though you may be accustomed to consuming molasses in baked goods like gingerbread, the dark, flavorful sweetener can be used to make delicious summer treats.Read more...

Save Those Crustacean Shells to Make a Sauce Base

This weekend, my boyfriend and I made crab sauce—a red sauce full of delicious crab. There were huge pieces of Dungeness meat, yes, but the true hero of the sauce were the crab shells, which we mashed and simmered with onion and fennel to make an intensely crabby base.Read more...

Discover, share and read the best on the web

Subscribe to RSS Feeds, Blogs, Podcasts, Twitter searches, Facebook pages, even Email Newsletters! Get unfiltered news feeds or filter them to your liking.

Get Inoreader
Inoreader - Subscribe to RSS Feeds, Blogs, Podcasts, Twitter searches, Facebook pages, even Email Newsletters!