In a Pickle

A photo taken from above of a dark, maple-y glass jar of mustard with visible mustard seeds and a small spoon resting nearby
Photos: Laura Vincent

Mustard is a truly superlative foodstuff, managing to embody humble diligence as easily as it can seem celebratory and luxurious, depending on whether it’s spread on toast or sitting next to the cranberry sauce and gravy. Either way: necessary. Non-negotiable, even. Making mustard from scratch — essentially, pickling mustard seeds…

Bowl of dry potato flakes next to a heart-eyed smiley face wearing a chef’s hat. Text: Instant mashed potato flakes forever.
Illustration: Summer Anne Burton; source: Shutterstock

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…

Bartenderly

A cloudy, refreshing ginger-colored drink on ice, with a mint sprig and a lavender backdrop
Photos: Laura Vincent

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. …

Aquafaba Files

A photo of a plate piled high with homemade golden fried churros, tube-shaped dough that’s dusted in sugar and cinnamon
Photos: Laura Vincent

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. …

Bartenderly

A trio of cocktails photographed from above: one is in a martini glass w orange peel, one tall w foam, one dark on the rocks
L-R: Rum Hanky Panky, Black Velvet, Double Shift. Photos: Laura Vincent

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. …

A simple ink drawing of two round dogs staring at a small snail — with the first aphorism below printed underneath them.
Illustration source: Kamisaka Sekka (1909) via New York Public Library/RawPixel; design: Summer Anne Burton; aphorism: Laura Vincent

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. …

Aquafaba Files

A fresh scoop of deep purple berry ice cream from a carton of the same rich looking ice cream.
Photos: Laura Vincent

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…

A plated of roasted parsnips, red beets, withered confited tomatoes, potatoes, and thyme.
Photos: Laura Vincent

Fat rules. It makes food comforting, rich, balanced. Tender, crisp, caramelized, delicious. Watching Samin Nosrat’s exquisite series Salt Fat Acid Heat affirmed this long-held fixation of mine — fat is crucial to cooking.

I’m happiest when there are rivers of olive oil running through my food. A drizzle of earthy…

Laura Vincent

Food blogger and author from New Zealand. Writing at hungryandfrozen.com; Twitter at @hungryandfrozen; and exclusive stuff at Patreon.com/hungryandfrozen.

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