Tools How I use sous vide From pork and chicken to fruit and pickles—plus, how I'm adapting recipes I love to use sous vide.
Tools Sous vide pros & cons It's Sous Vide Week at I Have Doubt! I'm kicking things off with a look at what makes cooking with sous vide great, and also its drawbacks.
Recipes Star Anise Chicken Sous Vide Star anise, orange, ginger, sake, and soy come together to elevate chicken into something outstanding.
How-tos The easiest way to grate ginger I love ginger, but I hate grating it—so I don't. I use my blender. It works!
How-tos The cherry tomato cutting trick I resisted, but I've finally been converted to the better way to cut cherry tomatoes.
Recipes Failure Tom Kha Gai A Thai coconut-based chicken soup recipe, only with half of the ingredients swapped out, and they're the important ones, but it's good anyway.
Tools The best citrus juicer is the Fluicer I love this juicer from Dreamfarm, and also their collapsible whisk, the Flisk.
Recipes Chicken Mushroom Tartine Chicken and mushrooms and cream and white wine and Dijon and thyme and bread. Yes, please!
How-tos How to cut a pomegranate This game-changing method for getting the seeds out of a pomegranate is fast, clean, and easy.
Doing Better Race against the rot My cooking to-do list is piling up, and life keeps pulling at my attention.
How-tos Switching to metric [cowbell] Come on, baby. Don't fear the meter! Baby, take my hand. Don't fear the meter! We'll be able to fly. Don't fear the meter!
Cooking Finding farro facility Memories of a favorite restaurant, Il Cane Rosso, inspire me to get right with farro.
