Claire Lower's posts - Danish uPOST

This Is the Ultimate Cheese Omelette This Is the Ultimate Cheese Omelette

Eggs and cheese are two of my favorite foods, and I spend a lot of time and brain power coming up with ways to combine them. Blending cheese into the eggs, cooking eggs in piles of cheese, and folding eggs around cheese are all cherished practices of mine, and this omelette utilizes all three.

The Easiest Way to Poach an Egg

To some, poaching an egg may seem like a maneuver best left to the professionals, which is why the internet is brimming with tips and tricks to make the task “easier.” But the easiest egg-poaching method is also the simplest. There’s no need for vinegar or a whirling, swirling water vortex—all you need is fridge-cold…

All of Our Favorite Ways to Cook an Egg All of Our Favorite Ways to Cook an Egg

The versatility of the humble egg is almost mind-blowing. While eggs are perfectly delicious with nothing more than a sprinkle of salt, they also glow up remarkably easily, bringing rich, flavorful yolk and hunger-fighting substance to whatever dish you plop ‘em into. They are a breakfast workhorse, and we have…

Why You Should Try 'Challenging' Recipes Right Now  Why You Should Try 'Challenging' Recipes Right Now 

Similar to rollerblading, cooking is not something everyone has a knack for. Also like rollerblading, cooking is something that one can learn, and a big part of learning is practice. They say fortune favors the bold, and taking on intimidating challenges will make you a better cook. (This is where I find cooking and…

Calm Your Mind With the Brainstorm Cocktail Calm Your Mind With the Brainstorm Cocktail

Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making a classic—I’m talking 1930s—cocktail: the Brainstorm.

Fry Eggs in Delicata Squash Rings Fry Eggs in Delicata Squash Rings

I love the “in-a-hole” genre of egg cooking, be that hole in a simple piece of white bread, a grilled cheese sandwich, or even a bell pepper. (The only member of this family I hate is an egg cooked in an avocado; not all holes are meant to be filled.) My new favorite is the delicata squash, specifically when pan fried…

Take Coasters From Bars Take Coasters From Bars

Drink coasters are a smart thing to have, but a dumb thing to buy. One of life’s great ironies is that the most expensive coasters are usually made of rigid, hefty material that—instead of absorbing moisture—allows it to pool until it cannot be contained, spilling over onto your surfaces. The solution to this is…

How to KonMari Your Spice Rack (and Actually Use the Spices) How to KonMari Your Spice Rack (and Actually Use the Spices)

Now is the winter of our discontent and—due to something happening on Netflix—people seem to be managing this discontent by getting rid of all their shit. I’m into it. I have always been a fan of purging, and this extends to my fridge, freezer, and cabinets. (I do a fridge re-organization at least once a week, lest I…

I'm Cocktail Book Author and Bar Manager Jeffrey Morgenthaler, and This Is How I Eat I'm Cocktail Book Author and Bar Manager Jeffrey Morgenthaler, and This Is How I Eat

Jeffrey Morgenthaler has made a lot of drinks. Though I’m sure he hates the phrase “celebrity bartender,” there’s no denying that his methods and cocktails are famous, nor can you deny that they’re really, really good. In addition to being very good at alcohol, Jeff is also very good at food, and was nice enough to…

Use Your Cocktail Shaker to Make Better Non-Alcoholic Drinks Use Your Cocktail Shaker to Make Better Non-Alcoholic Drinks

When making a cocktail, the shaker serves several functions. It mixes, aerates, and rapidly chills ingredients, and—as writer Chelsea Fagan pointed out on Twitter—there’s no need to limit the tool to an alcoholic happy hour.

What Should We Casserole Next? What Should We Casserole Next?

Hello everyone, and welcome back to Will It Casserole, the column where we see what meals, dishes, and cuisines can be re-imagined and transformed into casseroles. It’s a new year, which means it’s time to pick our very first casserole project of 2019.

Put MSG in Everything, You Cowards Put MSG in Everything, You Cowards

By now, we should all be completely unafraid of monosodium glutamate, the umami-boosting molecule more commonly referred to as “MSG.” It will not give you headache, it will not make your arms numb, but it will inspire you to eat an entire head of roasted broccoli in one sitting.

Gallop Into the Weekend on a Dirty Horse Gallop Into the Weekend on a Dirty Horse

Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. You guys remember my BBF, horseradish vodka, right? (You should, twas only yesterday this was released unto the world.) Well, in a move you probably saw coming, we are using her…

Make Crazy Potent Horseradish Vodka in Your Blender Make Crazy Potent Horseradish Vodka in Your Blender

Horseradish vodka is a sneaky beast (assuming you like horseradish). The bite and burn of the horseradish obscures the bite and burn of the alcohol, meaning your brain does not really comprehend how much you are drinking. It is dangerous, and it is one of my favorite things.

Make Flaky Finishing Salt in Your Slow Cooker or Instant Pot Make Flaky Finishing Salt in Your Slow Cooker or Instant Pot

As of two minutes ago, I have 17 different types of salt in my kitchen, including a Jacobsen sampler (which I am methodically working my way through) and a packet of THC-infused stuff (which I have not tried). I love all of my salty sons dearly, but the Diamond Crystal Kosher and flaky Maldon get far more use than…

Glaze Roasted Meats With Mustard and Jam Glaze Roasted Meats With Mustard and Jam

There are so many good jams, jellies, and preserved fruit spreads in this world, it can be easy to accumulate quite a collection. (At any given time, I have three to five Bonne Maman jars in my fridge.) Though these fruity beauties are perfect on nothing more than good bread, they can also be used to make a bomb (bonne…

Capers Fried in Duck Fat Are Your New Favorite Topping Capers Fried in Duck Fat Are Your New Favorite Topping

Crunchy, salty things can improve almost any situation. The other evening, I was enjoying a fancy beverage at a fancy cocktail bar like a fancy lady, thinking about what a nice evening I was having, when the bartender set down a little ramekin of popped sorghum and fried capers, elevating the moment even further. The…

Cottage Cheese Is the Best No-Cook Breakfast Cottage Cheese Is the Best No-Cook Breakfast

I love to start my day with curds and whey; they’re filling, neutral enough to pair deliciously with a variety of plant parts, and (most importantly) speedy. A bowl of cottage cheese takes the same amount of time to prepare as a bowl of cereal, but will keep you fuller for much longer. (Also, if you top it with a…

Roasting Is the Key to a Better Shrimp Cocktail Roasting Is the Key to a Better Shrimp Cocktail

I can’t think of a shrimp dish I don’t enjoy, but the rate with which I inhale a shrimp cocktail is alarming. There are only two components to the dish—shrimp and sauce—so making a good shrimp cocktail is all about maximizing the flavor in each. To do this, you’ll need to do a bit of roasting (and brining).

Quick-Pickle Apples to Make Them Extra Sweet and Crunchy Quick-Pickle Apples to Make Them Extra Sweet and Crunchy

There are still many types of wonderful apples at my local grocery store, but there are fewer than there were the week before, and even fewer than there were a month ago. Apple season is drawing to a close, friends, but you can make it last a bit longer—or make a mediocre out-of-season apple taste outstanding—with a…

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