Skillet

Serving up a plate of how with a side of why

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Reese's-Infused Vodka Is a Trick, Not a Treat

I am not above a themed cocktail, but Halloween cocktails that lean heavily on sugar are not exactly my bag (or plastic pumpkin). I am, however, willing to try nearly anything at least once, even if that thing is Reese’s Pieces-infused vodka.Read more...

This Simple Texas Chili Makes an Incredible Frito Pie

Hello, friends, and welcome to the first installment of the Skillet Chili Cook-Off. Let me start out by saying that this thing is probably going to go on longer than I initially intended. I know I said I would be picking eight (8) chili recipes to make, eat and ponder, but you simply sent me too many enticing entries. Read more...

This Breakfast Sandwich 'Hack' Is Bad, Actually

I live on the west coast, which means that by the time I rise and shimmer, most of my co-workers are already hours ahead of me, and I often have a few messages waiting for me. Yesterday morning, one of them was a link to this Daily Mail article, sent to me by our deputy editor Jordan Calhoun.Read more...

In Defense of the Air Fryer (and Really Good Gnocchi)

The pedantic criticism of appliances with devoted followings is not something I consider worthwhile. While I understand that it is human nature to want to push back against anything that achieves sudden and ubiquitous popularity, it’s helpful to stop and consider why things become popular, generally. Whether a…Read more...

You Never Have to Mince Garlic

I avoid mincing garlic at all costs. My technique is not the issue—my will is. I hate doing it, so I don’t. Having made every recipe I know with smashed, chopped, sliced, or puréed garlic instead of the ubiquitous mince, I’m here to tell you that mincing is completely unnecessary. Sometimes, it’s even detrimental to…Read more...

It's Time for Two-Ingredient Emergency Cake

I almost always have a box of Ghirardelli Dark Chocolate brownie mix in my pantry. At this moment I have about five pounds of the the stuff. (You can buy seven pounds at a time at a restaurant supply store, which is the amount A.A. Newton gave me for my birthday.)Read more...

Mi Goreng belongs at the top of any noodle lover’s list

Way back in March, my mother was putting together a pandemic care package for me and asked what essentials I needed. When I thought about what would help me physically and emotionally weather the chaos, I knew I only wanted one thing: Indomie Mi Goreng. In countless households across Indonesia and the world, including…Read more...

Wear a Mask at the Drive-Thru

Even if you aren’t going out to eat at restaurants right now, you are probably ordering takeout and/or going through the occasional drive-thru and, when you do that, you almost certainly come into contact with at least one person—the one whose job it is to physically hand you your food. That person would appreciate if…Read more...

Don't Brown Your Garlic

If a recipe has you add minced garlic to hot, sizzling oil at the beginning of the cooking process, it’s probably not a very good recipe. Cooking garlic in super hot oil burns the outside without properly mellowing the inside, resulting in acrid, aggressive garlic. Though I love a good fried garlic chip for texture on…Read more...

How to Make Grits From Fresh Hominy

True grits are usually made with dried, ground hominy—corn that has been soaked in an alkaline solution to render it more nutritious and delicious. This is harder to find in the Pacific Northwest than one might think. Even though Portland practically has a fetish for southern food, most of the “grits” you find in area…Read more...

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