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Blueberry Cobbler

Question Mark, Round Eight

We love hearing from our community and can’t think of a better way to get a conversation going than by answering your questions. This week: freezing your cobbler, freezer burned food, and non-reactive cooking​

By The Editors Published May 16, 2025

How José Cuervo Beat the Odds

José Cuervo is arguably the most famous name in Mexican history, but because of his own reticence and carefulness, because of the documentary absences in public and private archives, and because of his tight-lipped community and the passage of time, many people today do not even realize he was a real person.

By The Editors Published May 14, 2025

Oyakodon

This dish is classic Japanese comfort food, a combination of chicken and egg (oyako means “parent and child”) simmered in a sweet-savory broth and served over rice. You can use homemade dashi stock, but Hondashi instant dashi powder is just as flavorful, and you can keep the container in your refrigerator for up to a year. – Kendra Vaculin

By The Editors Published May 14, 2025

Red Pepper-Anchovy Toasts

Boquerones, or white anchovies, are marinated in an assertive vinegary brine. They come in a variety of containers but can usually be found in the refrigerated seafood section of many supermarkets. They have a fresher, brighter, and milder taste than the more common salt-cured, oil-packed brown anchovies. – Shilpa Uskokovic

By The Editors Published May 14, 2025

PBJ&C Overnight Oats

Give overnight oats a chocolatey peanut butter vibe and they appeal as a mildly decadent breakfast or after-school snack. All you do differently is pop the jar in the fridge in the morning instead of the night before.

By The Editors Published May 12, 2025

Orange-Chile Overnight Oats

Sweet heat with a good-morning pick-me-up of flavors: red chiles, raw sugar, vegan yogurt, nuts, and fresh fruit. You can use fresh chiles instead of dried or liquid sweetener for coarse sugar; try peanuts or cashews instead of pistachios; or use dairy yogurt. And instead of the juicy orange, you can substitute 1/2 cup chopped fresh mango, pineapple, papaya, or melon.

By The Editors Published May 12, 2025

Blueberry Pancake Overnight Oats

Flashback to a leisurely Sunday brunch any morning of the week with a cup of oats that eats like a short stack, complete with blueberries, vanilla, and maple syrup.

By The Editors Published May 12, 2025

Salsa-Spiked Overnight Oats with Taco Toppings

Turn up the heat on savory oatmeal with a bright and tangy overnight soaking liquid. You heard that right: we’re talking salsa, which is a pleasant surprise, even to us. This combo is particularly good nuked in the morning with a smattering of bubbling cheese—or opt for hard-boiled egg—before garnishing.

By The Editors Published May 12, 2025

Three Things We Like, Round Three

Our biweekly roundup of our favorite things. We’ll only ever recommend products that we’ve personally tried and enjoyed. This week: an essential spatula, easy groceries, and a magical whisk.

By The Editors Published May 9, 2025

When ‘Making Do’ Turns Into a Beloved Meal

In an excerpt from her new memoir, Dirty Kitchen: A Memoir of Food and Family, writer Jill Damatac explains the roots of sisig, a Filipino dish that began with survival and became a treasured staple—and just why the dish is so important.

By The Editors Published May 7, 2025

Sisig na Baboy (Pork Cooked Three Ways)

Sisig is a dish of making do. Of eating what must be eaten in order to survive. It is a reminder of what has been taken from our islands, of the unwanted we have been forced to swallow. Of what remains, and how we have adapted. It reminds you, as it sizzles in its cast-iron pan, of transformation brought only by hunger, fire, and acid. It reminds you, as your teeth gnash on the crispy, chewy, and tender pig flesh, of all that it is made of. It reminds you, as its citrus-sour, chilied heat endures on your tongue, of how to swallow undesirable truths. Of how to take the unwanted, the discarded, and turn it into something desirable. — Jill Damatac

Read more from Jill Damatac’s book, Dirty Kitchen, here.

By The Editors Published May 7, 2025

Question Mark, Round Seven

We love hearing from our community and can’t think of a better way to get a conversation going than by answering your questions. This week: how to not waste spices, the (un)importance of knife skills, and great ways to make lamb.

By The Editors Published May 2, 2025

Prosciutto Butter with Asparagus and Arugula

I love butter. So much in fact that I’m regularly scolded by Ken, my husband, for eating it all by myself. I’d say it’s a guilty pleasure except that I never feel guilty about it; some people dip a spoon into a pint of ice cream when they walk by the freezer, while others palm a handful of potato chips, and I skim a bit of butter. I also love charcuterie and have a distinct soft spot for prosciutto. Like butter, I am prone to swiping a slice of the sweet, salty, fat-streaked meat nestled between layers of white butcher paper without penance. This recipe is the love child of those two delights, and when slathered (yes, rather thickly) on good sourdough bread and topped with asparagus and arugula, it’s joyful. If you’re familiar with ‘ndjua, then this will seem like a logical (and good) idea to you. And if you’ve never made a compound butter before, this may lead you down the path to further decadence; herbs, aromatics, vegetables, nuts, cheeses—you can add myriad ingredients to butter to make it even more delicious. Or just grab a small spoonful all on its own. – Suzanne Lenzer

By The Editors Published April 23, 2025

Communal Shrimp and Crab Cocktail via Baja

Sometimes you just want to feel like you’re sitting by the sea, your hair going a bit wild in the salty air, and your shoulders soaking up the sun. And if you actually are, well, all the butter. But if you aren’t, here’s the thing to do: Get some fresh shrimp and crab, a few avocados, and a bag of good chips. In just a few minutes (as long as it takes to boil the shrimp and mix a quick tequila-laced cocktail sauce), you’ll be mentally transported south of the border. No, you don’t need to bother peeling or deveining the shrimp, but yes, you do want to use a really generous amount of Old Bay in the boil. I serve the lightly seasoned crab in the avocado halves, but I often find I have more crab than avocados. I remedy this excess by putting the rest of the crab in a small bowl on the side for scooping with the chips. – Suzanne Lenzer

By The Editors Published April 23, 2025

Are You Peckish?

An excerpt and recipes from the just released ​Peckish: Suggestions for the Sophisticated Snacker​, by food writer—and a former Team Bittman employee, one of the OGs!—Suzanne Lenzer.

By The Editors Published April 23, 2025

Rick’s Breakfast Tacos

Eggs and chorizo on a flour tortilla (like Mom used to make). – Rick Martinez

By The Editors Published April 23, 2025

Favas Fritas with Frizzled Parsley

These crispy snacks are a revelation. Yes, you can buy very small containers of them now in some fancier markets and they’re good. But nothing will prepare you for how much more delicious they are when you make them yourself and how much more affordable. What you want here are not fresh, canned, or frozen fava beans but the inexpensive dry ones that usually come in plastic bags in the dried bean section of the market. If you can’t find them at your local grocery store, you can almost always find them in Hispanic markets or online. And because once you commit to deep frying—it’s just as easy to deep fry a lot as it is a little—I’d suggest you get a couple of bags so you can amortize your oil, as I think you’ll find them so addictive you’ll want to make them somewhat regularly. I add the fried parsley (it takes mere seconds to cook once the oil is hot and the favas are cooling) because it transforms these from a shy little snack to a vibrant, eye-catching delicacy of amber-toned beans flecked with forest green leafy bits. Salty, crunchy, and creamy (they are beans, after all), this recipe requires three things of you: to get over any fear you have of using a candy thermometer (don’t fret—it’s just like any other thermometer), to be attentive to the heat (keep it hovering around 350°F and you’ll be fine), and to be careful with the hot oil (use potholders and let the phone ring—they’ll call back). I know frying is a bit of a to do—it isn’t something I do a ton of at home either—but some recipes are worth the extra care and cleanup, and this is definitely one of them. Last thought: Oil can be used a couple of times within a month or so. Once your pot of oil is completely cool, funnel it back into an empty container and use that as an excuse to make another batch soon. – Suzanne Lenzer

By The Editors Published April 20, 2025

Question Mark, Round Six

We love hearing from our community and can’t think of a better way to get a conversation going than by answering your questions (or, as we’re doing today, sharing your thoughtful comments). This week: salting to taste, organizations worth supporting, and gluten-free baking.

By The Editors Published April 18, 2025

La Mañanera (The Morning Salsa)

Mañanero in Mexico means “morning sex,” which was my inspiration for this salsa, and so many other things in life. Sometimes you need a little something spicy to wake you up! This is my ideal Tex-Mex breakfast taco salsa; it’s simple and fresh. The tomatillos bring acidity and brightness, so if you swap those for more tomatoes, I’d recommend a squeeze of lime to fill the missing beat. Also, there’s no cilantro here, because it can be an assertive flavor and it’s not legally required for every salsa, FYI. I’m making my own rules now, and I don’t care who knows it. – Rick Martinez

By The Editors Published April 17, 2025

Three Things We Like, Round One

We’ve been promising this for a while, and here it is: These are a few of our favorite things. You can expect biweekly recommendations from us moving forward, and we’ll only ever recommend things that we personally have tried and enjoyed.

By The Editors Published April 11, 2025