Making blueberry cobbler is a messy affair, especially when you’re stirring the bubbling fruit filling and trying not to splash syrup everywhere….
Making shrimp ceviche means standing over a cutting board, peeling and deveining shrimp, and then chopping them into small, irregular pieces. The…
Peeling ripe tomatoes, skin splitting with a soft pop, as I prep the fresh produce—it’s a messy, satisfying part of making gazpacho….
Making Mexican street corn starts with shucking fresh ears of corn, feeling the silk slip away under your fingers. The sound of…
Filling a bowl with cubed chicken and a marinade that’s thick and sticky, you’ll feel the oil and spices cling to your…
Making a frozen margarita starts with crushing ice. I grab a sturdy bag, smash it with a rolling pin until the pieces…
Chopping all the vegetables takes a bit of time, but I like the mess of it—carrots, zucchini, peppers all unevenly cut, some…
Getting started with a smash burger means dealing with hot, oily patties that sizzle and spit as you press them flat on…