Megan O. Steintrager

5 days ago | simplyrecipes.com | Megan O. Steintrager

There are likely bottles of soy sauce sitting on the tables at some of your favorite restaurants—and who hasn't had a takeout packet of soy sauce sitting in a drawer for months if not years? Based on these facts, you might assume that it's OK to store your soy sauce at room temperature. Is it a good idea to keep soy sauce in the pantry or on your counter, or should you be stashing your soy sauce in the fridge? Let's take a look.

5 days ago | yahoo.com | Megan O. Steintrager

There are likely bottles of soy sauce sitting on the tables at some of your favorite restaurants—and who hasn't had a takeout packet of soy sauce sitting in a drawer for months if not years? Based on these facts, you might assume that it's OK to store your soy sauce at room temperature. Is it a good idea to keep soy sauce in the pantry or on your counter, or should you be stashing your soy sauce in the fridge? Let's take a look.

1 week ago | seriouseats.com | Megan O. Steintrager

May is here, which means we're properly in spring mode—even those of us who are up in Massachusetts and Vermont! So, what are we cooking? Carrots. Lots and lots of carrots. We're swapping them for cabbage in okinomiyaki and roasting them and tossing them with tons of fresh spring herbs. Spring herbs brighten up many of the other dishes we're cooking this month, including British-style mushy peas and the appropriately named Herby Egg Salad.

1 week ago | yahoo.com | Megan O. Steintrager

May is here, which means we're properly in spring mode—even those of us who are up in Massachusetts and Vermont! So, what are we cooking? Carrots. Lots and lots of carrots. We're swapping them for cabbage in okinomiyaki and roasting them and tossing them with tons of fresh spring herbs. Spring herbs brighten up many of the other dishes we're cooking this month, including British-style mushy peas and the appropriately named Herby Egg Salad.

2 months ago | seriouseats.com | Megan O. Steintrager

Patting the pickle slices dry before battering helps build a less fragile coating that won't fall off as easily. Using a mixture of cornmeal and all-purpose flour, instead of just flour, in the batter gives the pickles a slightly sweet flavor and enhances the crunchiness of the fried pickles, keeping them crisp even after they sit for a while. Adding pickle brine to the bacon-ranch dipping sauce doubles down on the pickle flavor.