Make Quick Pickles Even Quicker by Massaging Your Veggies


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Quick pickles are the MVP of no-stove-required summer side dishes. Despite the name, some versions need to soak for an hour or two before they’re ready to eat. If you need a bright, crunchy vegetable side and you need it now, you can get things started with a little massage.

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Make Perfect Croutons From Leftover Hamburger Buns


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Nobody in the history of the world has ever brought precisely enough buns for a barbecue—either they run out in an hour, or the host gets to figure out what to do with 48 leftover hot dog buns. If the latter sounds like you today, you can use those extra buns to make some truly excellent croutons.

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Imperfect Pasta is the Secret to Perfect Pasta Salad


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Like other entries in the “carbs coated in mayo” category of side dishes, pasta salad is incredibly polarizing. When it’s good, I can’t stop eating it; when it’s bad, it’s inedible. I’ve found that the secret to really good pasta salad isn’t homemade mayo or a good jar of pickles—it’s really bad pasta. Specifically,…

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Try Using Feta in Saag Paneer for a Tangy Twist


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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


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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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Soak Your Beans in the Fridge for Faster Meal Prep


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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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There’s an Easier Way to Cut Cauliflower


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If, like me, you’ve been cutting cauliflower from the florets down your whole life, you probably assumed that those annoying rubbly bits that get everywhere were just part of the deal. They’re not. Thankfully, you can easily banish them for good—just turn that crown upside-down.

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Common Custard Pie Mistakes and How to Avoid Them


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Baked custards are everywhere on the Thanksgiving dessert table. Apart from apple pie, just about every other holiday classic calls for baking a sugar-and-egg slurry until perfectly set. It seems simple enough, but custard pies are notoriously tricky—especially when canned pumpkin gets involved.

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How to Make a Vegan Roast You’ll Actually Want to Eat 


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Buying a vegan holiday roast is very much like playing Seitan Roulette. A classic Tofurky log is inoffensive at best, but the various competitors that pop up in Whole Foods this time of year ping-pong between “legitimately tasty” and “old boots with a whiff of sage.” If you’re sick of the usual faux-meat options, I…

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Indulge Your Inner Bitter Betty with a Classic Negroni


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Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Claire is busily filming exciting Thanksgiving video content, so this week is a guest post—written by me, A.A. Newton—dedicated to a true classic: the Negroni.

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This Miso-Glazed Hasselback Delicata Squash is A Real Stunner


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In my book, no food is truly ugly. The difference between gorgeous, magazine-spread ready food photography and Martha Stewart’s forays into the genre is a food stylist and professional lighting. Still, even I have to admit that some dishes are natural lookers.

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Make Perfect Cacio e Pepe With the Help of a Stick Blender 


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If I could only own one electric kitchen gadget, it would be an immersion blender. Mine sees near-constant use, making short work of everything from mayonnaise to lemon curd; it’s never met a lump it couldn’t smooth out. Still, I’d never have guessed that this trusty machine would solve my cacio e pepe woes for good.

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How to Keep Weird Freezer Smells Out of Your Butter


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As a person who keeps three pounds of butter on hand at all times, I’m constantly cycling sticks of the stuff between my freezer, fridge, and butter dish. Recently, though, I found myself in an unthinkable predicament: I was out of butter. I dug around in the back of my freezer, and behind a half-empty bag of frozen…

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How to Make Perfect Risotto in Your Instant Pot


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Don’t let its fancy reputation fool you: risotto is an unbeatable trash meal. No matter what bits and bobs you have floating around your fridge, there’s a solid chance they’d taste pretty good buried in broth-soaked, cheesy rice. Risotto is infinitely adjustable, just fancy enough to feel special, and with the help of…

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