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Rimi Sultana
Good bourbon doesn’t need much help, but the right mixer or bitters can turn a decent pour into a genuinely great cocktail. We tested the classics here ourselves: an Old Fashioned with demerara instead of simple syrup, a Manhattan with the ratio most bars get wrong, and a few less obvious picks that deserve more … Read more
A Ninja Creami doesn’t make ice cream the way a traditional churn does. It flash-freezes a base rock-solid, then shreds it into a smooth texture in about two minutes. That difference matters for how you build a recipe: too little fat or sugar and the shredded result comes out icy and crumbly instead of creamy, … Read more
Tteokbokki is chewy rice cakes simmered in a gochujang-based sauce until they turn glossy and a little sticky, with fish cakes and whatever vegetables are in the fridge usually going in too. It’s Korean street food, not a delicate dish, and it’s meant to be eaten hot, straight from the pan. The sauce is the … Read more
Quaker Oats has printed a version of this cookie recipe on the container lid for decades, and it holds up for a reason: rolled oats give the dough enough structure that it’s hard to mess up, even for a first-time baker. The version below keeps that reliability but bakes a little chewier in the center, … Read more
Cooking shows up throughout Paper Mario: The Thousand-Year Door as a way to turn basic items into stronger healing dishes mid-battle, and figuring out which combinations are actually worth carrying inventory space for takes some trial and error. Here’s what we found after testing recipe combinations across a full playthrough: which ones are genuinely useful, … Read more
Amarillo chicken gets its name and color from aji amarillo, a Peruvian yellow chili paste that’s fruity and only moderately spicy rather than sharply hot. That paste is what carries the flavor here, so the quality and freshness of the aji amarillo you use matters more than any other ingredient in the dish. The Magic … Read more
A good chicken stir fry comes down to heat and timing more than the recipe itself. The pan needs to be hot enough to sear instead of steam the chicken, and everything needs to be cut and prepped before the pan goes on, because stir-frying doesn’t leave time to chop mid-cook. This version keeps the … Read more
Shrimp and grits is a Lowcountry dish built on two separately-cooked components that come together at the last minute: grits cooked slow enough to turn creamy instead of gluey, and shrimp cooked fast enough that they don’t turn rubbery. The gravy that ties them together, usually built from the pan the shrimp cooked in, is … Read more
Haystacks are one of those delightful treats that bring a smile to your face even before you take a bite. They’re incredibly easy to make, so much so that it feels a little like cheating. However, the nostalgic crunch and sweet, creamy flavor are simply irresistible. whether you’re trying to whip up a last-minute holiday … Read more
Good stuffing comes down to the bread: stale enough to soak up stock without turning to mush, and toasted if it isn’t already dry. Everything else, the herbs, the sausage or mushrooms, the amount of butter, is adjustable, but a bread that’s still soft when it goes into the mix is the one mistake that … Read more