I think I get it. Wearing tin foil because it's from Balenciaga is pretentious, but wearing tin foil because you sincerely believe it will keep the CIA from scanning your brain with satellite beams...

I love ramen! Definitely rinse the noodles in hot water to lose some of the oil, and if you have any other broth possibilities, toss the flav-r-pak. I like to add scallions, sliced tha...

The onions are the key: TONS of them, and very dark. You can also make it with bulgar instead of rice. Also it is unimaginable not to have tangy yogurt with this. @StanDeMan: I put exa...

My mom has celiac disease and told me she can't eat blue cheese because the mold is started from bread. Is that true? (aside from the question of how much bread gluten could possibly be present in ...

That's easy - just grab some bags out of the recycle bin at your grocery. That's what I used to do when I lived alone (few grocery bags) with a large German Shepherd (many poo bags). Not a perfect ...

Dear vbp, I am not convinced that "even a cooking website" need neglect the broader social issues in which "even cooking" has its context. In fact, this "cooking website" has admirably...

One must have a heart of stone not to love olives (which themselves have a heart of stone, ironically enough). These are beautiful images, and I thank you for posting them. But people of conscience...

Tough question - Maybe Orson Welles's Touch of Evil, score by Mancini...

The table looks nice, but the people in this picture look so unhappy...

a great big mexican barbacoa

mango salsa is unimaginative but so darn good! but what i love best is mango lassi. oh hell, or just eating it straight up so that it drips down your forearms...

strawberry rhubarb - but oh how i wish my grandma were still here to make it...

knives and iron skillets.

if only i could have basil all through winter!

dainty little tea sandwiches, or knafeh

next (texa)logical step: deep-fried pickle pops!

How can I keep my cilantro from literally going to seed? Every year it starts out fine but soon becomes leggy and seedy and tastes awful.

Agreed too: this pan is totally salvageable. I reseasoned all my skillets on my Weber - built an insanely hot fire and stuck them directly in there with tongs. It was so cool and a little scary - t...

i celebrate spring with that saffron-orange butter pasta from "Fields of Greens" cookbook - it's even better if you add shrimp.

coriander definitely. i now use a mortar and pestle and they fly everywhere...