Claire Lower's posts

Last night, I had some vaccinated co-workers over to drink wine, eat pork, and shoot some arrows with my new…

New kitchen toys always get me excited about cooking—sometimes a little too excited. It’s easy to get wrapped up in…

Cabbage-based slaws—cole or otherwise—are transcendent when properly executed, but so easy to mess up completely. No…

One of the perks of living alone is the freedom to interpret the phrase “proper meal” however the heck you want.…

Anyone who has every plowed their way through a pile of fresh pineapple has most likely felt its sting. Eating too…

I love a boxed brownie mix. I think it is very hard to make a brownie that tastes better than one made with the…

Last night, as I was trying to wind down, I saw a tweet that read “what a normal and ultimate spaghetti hack!” There…

A fresh, hot Popeyes biscuit is a precious thing: tender, salty, and greasy—everything you want a fast food (or,…

Scrambled eggs, as a concept, are very straightforward, but there are endless ways you can tweak them to manipulate…

Some mornings I wake up ready to hate, and I was in such a mood the morning I saw Molly Yeh’s popcorn salad video—a…

Last Monday evening, I made a fully realized, intentional cocktail for someone else. Seeing as my boyfriend is sober…

Now that we are deep into the month of May and Easter is firmly behind us, you might think that the time of cream…

I don’t know how to build anything with them, but I do keep a few bricks around for cooking reasons. Foil-wrapped…

I love acid. The vast majority of foods, whether savory or sweet, are improved by a hit of bright tartness. There…

I do not know a single thing about birthing or raising children, but I do know many things about cooking breakfast…

Even though I lived in Mississippi for the first portion of my childhood (and visited nearly every year after we…

I use my little air fryer quite a bit, especially now that it’s getting warm and I am avoiding my oven at all costs.…

At any given moment, I have at least one open box of baking soda and one open canister of baking powder in my…

Flavoring popcorn with dry seasonings is easy—you just shake ‘em on. But there are a lot of flavors that live…

Asparagus is a spring icon. It is green, it is fresh, and it is bitter, sweet, and slightly grassy all at once.…