Claire Lower's saved articles

All in on this with you, especially for the Weber Kettle. You need to know the temp where the food is cooking, not at the top of the dome!  Read more

I’ve been engaging in what Norm King (RIP) referred to as sous-b-que for quite a few years and can’t bring myself to go back to smoking a piece of meat from the start. Doing it with a chuck steak yields a wonderful piece of smoked meat with less effort, easier grill setup, and way less smoke released into the… Read more

Wait, doesn’t everyone keep their pickles in the fridge? Who wants to eat a warm pickle? Read more

Awesome article. Your interviews are always great. My late uncle was in a wheelchair for the final 25 years or so of his life and he had the resources to custom-design his kitchen, and wow was it thoughtfully done. Now my dad has physical issues and worked with my mom to arrange things to help him prep and cook...… Read more

This sounds good, I’ll have to pick some up.

If you are looking for an alternative for italian type things the yellow lentil spaghetti that they have has 14g of protein per serving (6 in the container) and I think it’s better than a lot of whole wheat pastas but you wouldn’t mistake it for regular.

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I need to check out this jam idea. Read more

Rotisserie chickens from the market are great for making chicken soup.  Tear up the meat and put it in some stock with your preferred veg and/or noodles.  There’s really no need to add any salt as the chicken is usually very salty. Read more

TX native here, loved going to Piccadilly as a kid! Read more

A good way to make bacon is to put brown sugar and red pepper flakes on it.  Makes for epic BLTs. Read more

I usually put it on a rack on the sheetpan - gives it a place for the grease to drip away which gets rid of some of the grease, but not too much. The only time this method has failed me is when I over estimate the time and overcook the bacon. Otherwise, it’s perfect - and you can make SO much bacon at the same time.… Read more

Anytime I’ve tried to be more active, and post or reply to someone else’s post, something annoying happens, and I end up quitting in a fit of disproportionate rage (or being banned for unnecessary snark).

Sounds delicious and I will do this, but “Gently transfer the yolks to the bowl of your food processor...” are we doing this to overcome their inherent fear of the blades? Would some soothing remarks help here? Read more

*Wow. First & third paragraphs also ;-) Read more

I like to use some of those abundant Summer cherries to make a compote to accompany Baked Brie en Croute. A little side salad, and that’s a fine Summer lunch. Read more

I asked ChatGPT about this. It said: Read more

+1 for ghee! After Alton Brown posted a video during lock down it’s how we do it now

be warned: I’ve seen fully grown dirtbags knocked on their literal asses by weed vodka. Read more

I totally get it and would never have put those things together. Like piccata, with pickles instead of capers. It’s another pantry friendly idea to keep in my recipe arsenal. Maybe serve it with shrimp, which I always have in the freezer, for some protein. Read more

I read that too fast and thought it said “Pickle dick slaps” and was like.... Read more