salads

Photo: Claire LowerConcentrated products, whether soups, pastes, or powders, are some of my favorite ingredients to work with. Once you’re familiar with their scope and strength, you can dilute them as little or as much as you desire. In…

Whether you get it off the block or grab handfuls from a bag, grated cheese is an important food. The tiny teeth of the grater transform it from a solid state into fluffy clouds of parmesan or piles of cheddar that melt the moment they make…

The tuna sandwich is a lunchbox classic, but it’s not a sexy sandwich. It’s cheap, fish-based, and usually involves a fair amount of mayo, but when you get the craving, nothing else will do. All you technically need to make a tuna sandwich…

With the exception of three people, the only things I miss about living in Florida are foods and beverages. I long for the wine cellar (and dessert room) at Bern’s Steakhouse, proper Cubano sandwiches, Publix subs (and banana pudding),…

When asked “ranch or blue cheese?” I usually answer “both.” Though I have a slight preference for blue, I enjoy ranch dressing as much as the next white girl of uncertain European origin, and I don’t see why I should have to choose between…

About a month ago I found a two-for-one deal on tri-tip steaks, and I bought a whole bunch. Having recently read an article claiming one can dry age steaks by simply leaving them in the refrigerator for an extended period of time, I decided…

As a prolific eater of wedge salads, macaroni and cheese, and other things that taste better with a bit of bacon, I tend to keep a bag of real but store-bought bacon bits on hand. They’re serviceable—after all, they are bacon—but they come…

In the world of food deals, it’s a bit of a secret that Valentine’s Day is actually among the best days for food deals. That is, at least in part, because you don’t need a significant other to score some good food (for two) at a good…