In my country, and perhaps yours too, there is a societal tradition where large numbers of its youth leave their family home for work or university after finishing high school, and move into a house — often cold, damp, miles away, and with several strangers — where hijinks will inevitably ensue. During my time in such a dwelling, a simple and affordable comfort was instant mashed potato, usually eaten from a coffee mug, with as much butter as I could force each reconstituted potato flake to absorb. …

Bartenderly

Want a cocktail veganized? Bought a bottle of something and don’t know what to do with it? Need a cool mocktail? Want to make your own liqueur? We’ll drink to that. Bartenderly is here to make all your vegan drinking dreams come true. If you want to check on whether a specific brand of alcohol is vegan, I recommend Barnivore.

Here’s a drink to toast the monumentally exhausting year that just closed. This One-Two Punch recipe is so named because it’s equally serviceable for one or for many, with or without alcohol, as a seasonal cheer-bringer or as a Valentine’s…

Whether your Christmas this year will be spent with family, chosen family, whoever’s in your bubble, or in a more compact, cozy fashion with just yourself — everyone deserves a showstopper dessert. I know it seems outlandish to suggest making this for one person, but hear me out: eat it for breakfast, perhaps while watching comforting films or face-timing loved ones, enjoy a sugar-induced nap, rustle yourself up something savoury later on and finally reward yourself with more meringue wreath for dessert.

If you’re serving this beauty to a crowd you can be assured of their appreciative gasps — not…

Virtual Serotonin

There is real contentment to be found in browsing Wikipedia — learning about resolutely antisocial animals; chortling at the solemnly literal List of Lists of Lists; or streaming a television series, phone in hand, scrolling through the cast’s filmography. History is usually recorded by the most powerful, and even with Wikipedia’s egalitarian ethos of gathering information, it’s not entirely trustworthy. But it’s a solid starting point, and I consult Wikipedia so often that its presence in my browser history is as good as a diary when the days merge into one — what on earth was I doing on Tuesday…

Aquafaba Files

The Aquafaba Files is a Tenderly recipe series by Laura Vincent, exploring the almost suspicious versatility of this ingredient that is little more than the leftover liquid from a drained can of chickpeas.

Despite the length of the ingredients list and instructions, these churros are quite simple. They’re mostly flour and water, and there is as much preparing to cook as there is actual cooking.

Churros are a fried delicacy traditional to Spain and Portugal, eaten throughout much of South America and parts of North America [Editor’s shoutout to the NYC subway station churro vendors], but as a New Zealander…

Bartenderly

Want a cocktail veganized? Bought a bottle of something and don’t know what to do with it? Need a cool mocktail? Want to make your own liqueur? We’ll drink to that. Bartenderly is here to make all your vegan drinking dreams come true. If you want to check on whether a specific brand of alcohol is vegan, I recommend Barnivore.

You don’t need me to tell you that this year is intense, and has been throwing literally all of us challenge after challenge on every conceivable front. What I can offer you, however, is a drink to match this energy…

The aphorism is a perceptive truism, a saying which allows us to recognize some aspect of life in a simple but meaningful way. Their success can be their downfall — many is the aphorism which started off witty and is now considered a cliche through overuse. Cliche or not, the truth at the core of many of them remains.

When I’m not writing about food, my words are used in composing poetry and writing a novel, and in order to metaphorically dunk my tired brain in ice-cold water, I wrote some aphorisms of my own as a creative exercise. …

Aquafaba Files

The Aquafaba Files is a Tenderly recipe series by Laura Vincent, exploring the almost suspicious versatility of this ingredient that is little more than the leftover liquid from a drained can of chickpeas.

This was intended to be a sorbet recipe, but the aquafaba had other plans. Traditionally, egg whites are added to sorbet, to improve its texture upon freezing. …