Split pea soup is a comfort food classic, and this version couldn't be easier. Just place dried split peas in your slow cooker, top them with diced mirepoix (carrot, celery, and onion), plus some garlic, parsley, and bay leaf. Add a ham bone or ham hocks for a little smoky meatiness, and cover it all with chicken or vegetable stock, then turn on the crockpot and walk away. The result is creamy, hearty, and freezes well, so you can make a big batch to keep extra on hand for the next time you need a soothing soup, stat.
Don't Ruin Your Roux
Don't lose that hard-won nutty brown color.
Don't Ruin Your Cocktail with Watery Ice Chips
Most home bartenders strain their drinks using only a Hawthorne strainer (the kind with the metal spring), which lets a lot of extra ice into their drinks. Jennifer Colliau, bartender at San Francisco’s Heaven’s Dog and owner of Small Hand Foods, shows how adding a tea strainer to the equation will keep ice chips out of your drink, ensuring a properly diluted, tasty cocktail.