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It really is hyperbole to call any recipe the best — and yet we still quest after that singular experience, that recipe that will make us go yes! that was amazing! Contenders come across my radar rarely; when it comes to chicken, just one other recipe exploded off the page into hyperbolic category (remember that Jamie Oliver chicken in milk?).

But here comes another chicken recipe, swaggering into the ring and asking for serious respect. The catch, here? It only has two ingredients. I tried it, and here’s what I thought of it.

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From Apartment Therapy → How to Hack a Compost Bin from a Vintage Ice Bucket

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Left: Baby Back Ribs. Right: St. Louis-Style Spareribs

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With the summer grilling season fast approaching, it’s fun to go beyond hot dogs and hamburgers and explore some other tasty cuts of meat! Pork ribs are always a treat, whether cooked indoors or outdoors, but what kinds of ribs should you buy? Let’s take a look at the two most commonly sold types of ribs: baby back ribs and St. Louis-style spareribs.

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When I renovated my kitchen a couple years ago, I looked for any small, smart ways to improve the efficiency and flow of the kitchen. One of the easiest, cheapest little upgrades I made in my kitchen is an ingenious way to improve the sink and washing dishes.

It’s all about the soap dispenser, that little pump on the right. Do you know what’s underneath? If you guessed tiny, hard-to-refill soap bottle, you’d be wrong.

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I love having friends over for dinner, and I’m lucky enough that I have the space to have six people around the table in my Brooklyn kitchen. But six people can still be a tight squeeze, so I almost always set the food up buffet-style. It gives everyone a little more room at the table, and it makes it easier for me to clean up later.

We’ve shown you how to plan a buffet for a large gathering, like a wedding, but I have a few tips that are important for smaller dinner parties.

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A Food Tour of Israel: Machne Yehuda Outdoor Market in Jerusalem

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I caught the traveling bug in college and quickly went from nervous traveler to someone who traveled every opportunity possible, even if it meant going by myself. Every time I think I understand a type of food or cuisine, traveling to the place where it originated always reminds me that I know just a fraction about it and there’s so much more to learn and explore.

These travels have shaped so much of who I am today, and I’m so grateful for the life lessons I’ve learned — including some things related to the kitchen and food!

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Here’s one last dinner recipe to close out the week. This is from my book, Not Your Mother’s Casseroles, and it really expresses the way I like to make vegetable casseroles. I find that many casseroles and gratins smother the vegetables with dairy, grains, and other peripheral ingredients. But I want to taste the vegetables — especially when, like here, they are fresh and springlike — leeks, fennel, potatoes, onion, garlic. So I let them stand on their own in this ultra-simple gratin. It’s all about the vegetables.

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• Today’s topic: Learn how to siphon beer from one container to another.
• The Kitchn’s Beer School: 20 lessons, 7 assignments to brew your first 1-gallon batch of beer.
• Sign up & see all the assignments! The Kitchn’s Beer School

Of all the steps of brewing beer, I actually think it’s siphoning that really trips people up, at least to begin with. It seems so simple — we’re just transferring beer from one container to another using a rubber hose. Easy-peasy. But then when theory becomes reality, and you’re standing in the kitchen with a bunch of beer and a hose in your hand, it’s not nearly so intuitive.

My goal today is to walk you through the basic steps of how to siphon beer — what to do, what to expect, and how to practice — so when it comes time to actually transfer your beer in a few days, you won’t be left wondering.

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What do you know about Jackson Pollock, the famous American artist? That his canvases look like splatters of chaotic color? That he was considered rather wild, and struggled with alcoholism? All of this is true, but it’s not the full picture of the artist and his life. He was also an avid cook, and a lover of good food, which shades in some fresh nuances to his life and work, explains Robyn Lea, the author of a new book about Pollock and his cooking, Dinner with Jackson Pollock.

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When it comes to doing the dishes, I will give my husband this: he’s better than he used to be. When we first met 15 years ago, he purposely wouldn’t wash the backs of plates, claiming “they don’t get dirty,” a lazy plea that was so easily disproven he couldn’t keep it up for long. So although he thankfully now washes the entire plate, it doesn’t mean the road to thoroughly washed dishware has been easy, or that he’s somehow become a person who doesn’t hate doing dishes.

No, he’s a reluctant dishwasher for life. Perhaps you, the enthusiastic cook, live with one too? Whether it’s a partner, a relative, or a roommate — or maybe it’s you! — these five conditions will be very familiar to you.

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