Try Using Feta in Saag Paneer for a Tangy Twist

No matter who you are or what you do for a living, getting dinner on the table can feel like an impossible task. After a full day of recipe development (or fighting with my sad brain) I’d rather gnaw on a block of cheese or skip dinner altogether than dirty more dishes. So I watch a lot of food TV and buy a lot of…

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Make Ghee in the Microwave Because You’re Lazy and Also Smart

If any cooking fat is worthy of the title “liquid gold,” it’s gotta be ghee. Ghee is clarified browned butter—which means it has the high smoke point of clarified butter and the nutty flavor of browned butter. In my book, that’s as close to perfection as you can get.

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It’s Okay to Buy Prepared Foods

I am perfectly capable of making lentils, but I never make lentils. Instead, I buy Trader Joe’s steamed lentils, which are more expensive than dry lentils, and feel oddly guilty about it. This guilt, of course, is silly. Though the pre-cooked lentils are twice as much as the dry guys, they are still only three whole…

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There’s More to Beef Chuck Than Stews and Braises

Summer is rapidly approaching, and with it, grilling season. While steak enthusiasts are eager to bend your ear about home dry-aging experiments or that massive tomahawk they splurged on, it’s medium-rare to hear someone rave about chuck steak. Talk about a missed opportunity: Chuck is an incredibly flavorful,…

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There’s More to Beef Chuck Than Stews and Braises

Summer is rapidly approaching, and with it, grilling season. While steak enthusiasts are eager to bend your ear about home dry-aging experiments or that massive tomahawk they splurged on, it’s medium-rare to hear someone rave about chuck steak. Talk about a missed opportunity: Chuck is an incredibly flavorful,…

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Use a Bench Scraper to Evenly Oil Sheet Pans

Roasted vegetable season is very nearly behind us, so it makes sense that I’ve only just figured out the perfect way to oil a sheet pan—and, of course, it involves a bench scraper.

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How to Make Your Own Duke’s-Style Mayonnaise

I am fully aware of how this sounds, but I only eat homemade mayo. It’s partially a budget thing and partially out of convenience—even in large quantities, mayo is incredibly cheap and easy to make—but more than anything else, it’s about flavor. Homemade mayo will always taste fresher and just plain better than…

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Water Is All You Need to Revive Soggy Vegetables

Many things in life get soggy when wet, like paper, or expensively blow-dried hair. But plants do not work this way. Water makes them plumper, crispier, crunchier. Understand this fact and you’ll never suffer soggy lettuce again.

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Ask Us Your Most Basic Cooking Questions

Almost two years ago, we launched The Grown-Up Kitchen, and asked you all for your most fundamental cooking questions. Knowing what readers didn’t know let me fill in those gaps in knowledge, which (hopefully) made for better, happier home cooks.

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Soak Your Beans in the Fridge for Faster Meal Prep

Soaking dried beans is a somewhat controversial topic. Some people swear by it, insisting that it reduces gas (eh, maybe) and removes toxins (it definitely does not), but the only guaranteed benefit is shorter cooking time. Still, that’s not nothing, especially if you need dinner on the table ASAP.

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