Claire Lower's posts

I was, as the millennials say, today years old when I learned that pie weights aren’t just meant to keep your bottom…

Get the flavor of white wine vinegar and tartness of a lemon, all in one dressing.

It tastes like ranch and blue cheese—savory, herby, funky, cheesy, and salty.

Add brie to spicy ramen, preferably Shin brand, and let it melt to create a creamy, funky broth that reels in some…

These potatoes would make a beautiful side dish for any protein, but I can’t wait to try them as a vehicle for sour…

These thin slices of salted, dried meat are somewhere between carpaccio and bresaola.

They come pre-breaded and fried, and their flavor meshes really well with marinara and cheese.

The idea is sound, but you can make it better by employing another time-tested brownie hack.

I am passionate about breakfast sandwiches, and such passion often leads to innovation.

There is a (very obvious) precedent for such a pairing.

This gives that thick layer of fat under the skin time to render out, resulting in crispier skin.

It's a rich, intense sauce that tastes like it spent hours simmering away. And, in a way, it did—you just weren’t…

This dessert is chocolate pudding in the way that chocolate frozen yogurt is ice cream.

Oil pooling at the top of the jar is an unappealing, but not insurmountable setback.

Spice jars can breed bacteria and are less likely to be cleaned than other “high-touch” spots.

It's simple: Order the weird wine, and order extra butter for the table.

Or, more accurately, buy them the amount of candy you would by for an office full of people.

Sometimes a name brand means nothing. Other times, it means everything.

Use challah, and it tastes like a banana-flavored doughnut.

You can get cheese involved, but I urge you to enjoy this bread in its simplest form before doing so.