1021 quotes by editors for you to enjoy

I brought babkallah to a party and people freaked. They hovered over like it was a newborn baby, oo-ing and ah-ing. Its beauty didn't prevent them, however, from devouring the entire thing within minutes. It makes a lovely hostess gift, as it's both novel and delicious. Claire Saffitz

People Gift Beauty Party Baby Freaked Minutes Brought Entire Prevent Both Delicious Hostess Over Like Within Makes However Newborn Lovely Them Novel Thing

Usually, turkey burger recipes result in something so lifeless and tasteless that drowning one in ketchup (that most perfect and delicious of condiments) doesn't help much. Part of the problem is calling this food a 'burger' at all, because it's never going to satisfy the way juicy, salty, medium-rare beef will. Claire Saffitz

Food Problem Result Will Burger Recipes Way Something Delicious Perfect Lifeless Never Part Drowning Most Calling Because Beef Juicy Salty Going Turkey Much Help Satisfy Ketchup

If anything betrays my Ashkenazi Jewish heritage - besides the Casper-the-friendly-ghost-like skin tone - it's my love of fishy fish. Claire Saffitz

Love Skin Heritage Besides Betrays Fish Fishy Anything Tone Jewish

The last time I ordered soup in a restaurant was - well, let me see - possibly never. That's because in my mind, soup is something to be made and eaten at home, ideally with a cuddly animal at your feet in front of a blazing fireplace while the wind whips outside. Claire Saffitz

Time Home Me Animal Mind Made Wind Possibly Restaurant See Eaten Something Outside Never Fireplace Blazing Feet Ideally Well Because Cuddly Soup Front Ordered While Your Last Last Time

I don't discriminate when it comes to dumplings. Give me a generous plate of pretty much anything wrapped in a starchy, doughy casing and I will dive in with pleasure. But one star in the dumpling universe shines brighter than the others: the humble pierogi. Claire Saffitz

If you think about it, composed salads are like nachos (I'll explain). When you're eating a plate of nachos, it's always a bummer when you get to those naked, topping-less chips on the bottom of the pile. It's the same with salads. No one wants to find a naked leaf on the end of their fork. Claire Saffitz

You Naked Think Those Find Composed Eating About No-One Bottom Leaf Like Pile Always Salads Bummer End Get Same Fork Wants Explain Chips Plate

Why crown your own rack of pork when a butcher could do it for you? To start, it's way easier to brine two individual racks than a giant round crown (and yes, you definitely want to brine the meat). Claire Saffitz

Canned chickpeas have terrific range, which is why I make sure I always have at least a can or two lying around at home. They puree easily into a smooth and creamy hummus or crisp into crunchy little nuggets as a component of a sheet tray dinner. Claire Saffitz

When I was a kid, my idea of heaven on a hot summer day was fresh cut-up watermelon, Breakstone's cottage cheese, and a sprinkle of salt. Claire Saffitz

Day Cheese Salt Summer Kid Cottage Hot Idea Fresh Heaven

When making tartare, keep everything chilled as you go, including the mixing bowl and plates. Presentation matters, too: The meat should be fridge-cold when served and cut as precisely and neatly as possible. Claire Saffitz

Caramelized white chocolate is a mind-blowingly simple and delicious technique that will silence all the alleged white-chocolate haters out there. Claire Saffitz

Silence Simple Will Haters White Out Alleged Delicious Chocolate Technique

Lemon curd is one of the first things I remember cooking when I was old enough to use the stove without supervision. I looked up a recipe in my one of my mom's Martha Stewart cookbooks and went to work, stirring anxiously and monitoring closely for signs that the mixture was thickening so as not to curdle the eggs. Claire Saffitz

Work Mom Cooking Remember Old Stove Signs First Recipe Enough I Remember Martha Martha Stewart Supervision Looked First Things Without Mixture Stirring Up Closely Eggs Lemon Old Enough Use Cookbooks Things Monitoring

If you are the kind of person who makes homemade chicken stock on the regular and keeps it frozen in various sized containers for all your cooking needs, I truly commend you. Quality homemade stock will invariably add great depth of flavor and body to a recipe. But it's a luxury, not a necessity - it gilds the lily, as they say. Claire Saffitz

Great Needs You Quality Cooking Luxury Will Add Recipe Say Kind Invariably Various Lily Makes Truly Commend Chicken Stock Person Sized Frozen Flavor Depth Regular Body Your Who Homemade They Say Keeps Necessity