Tailgate food in Food

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GuideWes Dunbar5 Oct 20267 min

The hand without the knife is the one that cuts you

Pinch the blade, claw the food, and learn five cuts slowly. Speed takes care of itself once your other hand knows its job.

A mocktail fails on sweetness, not on the missing liquor

Four things the alcohol was quietly doing, what to put in its place, and the ratios that keep a zero-proof drink from tasting like a kid's cup.

GuideWes Dunbar23 Sept 20266 min

Your beans won't soften because the bag is too old

Beans, nuts and whole grains keep a house fed cheaply, but only if you buy them fresh, store them cold and cook them like you mean it.

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Plan a cook for eight people

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GuideWes Dunbar23 Sept 20266 min

Your beans are a side dish because you cooked them like one

The places where people live longest eat beans nearly every day, and they never boil them in plain water. Fat, aromatics, a bare simmer, acid at the end.

Delicious.com — Nine thousand recipes and a plan for tonight

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6 min read

Greens, good oil and one loaf will carry your whole week

Boil the bitter greens hard, keep the water, buy two bottles of olive oil, and Sunday's cooking feeds you through Thursday.

Poll

How many days a week are you actually training?

GuideWes Dunbar23 Sept 20266 min

Your vegetables need the same heat you give a steak

How to get a meat-loving family eating twice the plants without a lecture, a fake burger or a single sad boiled carrot.

GuideWes Dunbar23 Sept 20266 min

Cook Okinawan for a week with what your grocery store has

A three-pound pork belly, a head of cabbage and one pot of dashi will carry five dinners. Almost every mistake is a water problem.

GermProof.com — An invisible germ barrier on your skin for hours

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GuideWes Dunbar23 Sept 20266 min

Sardinian minestrone is a bean technique, not a recipe

The one-pot dishes of the world's longest-lived villages all work the same way, and the step Americans skip is the last one.

Quiz

Does your wardrobe actually fit you?

Five questions, honestly answered, and a plan for the next fortnight.

GuideWes Dunbar23 Sept 20266 min

Pour more olive oil than feels right and the rest gets cheap

Mediterranean eating isn't branzino and pine nuts. It's a tin of oil, a pot of beans cooked past creamy, and knowing what to leave in the cart.

GuideWes Dunbar23 Sept 20265 min

Salt your beans before you cook them, not after

Bland, split, chalky beans and gummy brown rice all come from the same handful of mistakes. Fix those and the pot gets good.

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Plan a cook for eight people

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GuideWes Dunbar23 Sept 20265 min

The lunch that survives ten hours and a hot truck cab

Most work lunches don't fail in the kitchen, they fail in the parking lot. Fix the cold chain first, then worry about the sandwich.

Ivermectin.com — Tracked USPS delivery, no clinic visit

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GuideWes Dunbar23 Sept 20265 min

Build a breakfast that actually holds until lunch

Your 7 a.m. bowl of cereal is why you're staring into the vending machine at 10:40. Fix the protein, fix the morning.

Poll

How often do you see your closest friends?

GuideWes Dunbar23 Sept 20265 min

Lean cuts and fish have no fat to hide your mistakes

Salmon, tenderloin and a pile of vegetables can all come off the grate juicy, but the margin is about four minutes wide.

GuideWes Dunbar23 Sept 20266 min

Cross-contact is what gets you, not the ingredient list

Reading labels is the easy part. The knife, the colander and the well-meaning relative are where a serious food allergy actually turns dangerous.

PartnerWhackAWoke.com

GuideWes Dunbar23 Sept 20266 min

Cut the salt without cooking food that tastes like nothing

The shaker isn't what's driving your numbers up, and the fix isn't eating plain chicken until you hate dinner.

Quiz

Is your money actually in order?

Six questions. No email required, no sales pitch at the end.

5 min

Cook one meal when somebody in the house is diabetic

6 min

The lasagna is the wrong meal for someone on chemo

Ask BRO

Plan a cook for eight people

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GuideWes Dunbar23 Sept 20266 min

Buying a side of beef without drowning in ground beef

Hanging weight, cut sheets, freezer math and the four decisions that determine whether you eat well for a year or stare at 90 pounds of chuck.

Dude.com — 16 advisers who listen, talk and pray with you

PartnerDude.com

6 min read

The turkey is easy, the clock is what gets you

Buy a smaller bird, salt it two days early, cook to temperature instead of time, and give yourself an oven you can actually use.

Poll

When did you last ask for a raise?

Older articles

Tailgate food in Food

The hand without the knife is the one that cuts you

Your cast iron is sticky because you used too much oil

Your pie crust is tough because you were stingy with the water

Bake your first sandwich loaf by the dough, not the clock

Run a chili cook-off the guy with the most friends can't rig

Cook dinner so you're not starving at nine o'clock

A mocktail fails on sweetness, not on the missing liquor

Your beans won't soften because the bag is too old

Your beans are a side dish because you cooked them like one

Greens, good oil and one loaf will carry your whole week

Your vegetables need the same heat you give a steak

Cook Okinawan for a week with what your grocery store has

Sardinian minestrone is a bean technique, not a recipe

Pour more olive oil than feels right and the rest gets cheap

Salt your beans before you cook them, not after

The lunch that survives ten hours and a hot truck cab

Build a breakfast that actually holds until lunch

Lean cuts and fish have no fat to hide your mistakes

Cross-contact is what gets you, not the ingredient list

Cut the salt without cooking food that tastes like nothing

Cook one meal when somebody in the house is diabetic

The lasagna is the wrong meal for someone on chemo

Buying a side of beef without drowning in ground beef

The turkey is easy, the clock is what gets you