On Oil

Every recipe on the Internet seems to call for a tablespoon of oil—whether you’re sautéing a single garlic clove or a pound of cabbage. If you’ve ever done any cooking you know it depends: on the pan, on the stove, on the moisture content of the vegetables, and on your preferences. Sometimes it’s a tablespoon. Sometimes it’s less. Sometimes it’s 3. I spent some time fretting over the precise amounts for each recipe, then I ran a poll on social media asking if people measured oil for sautéing. Of 315 respondents, fewer than 3 percent measure. If you’re part of the 3 percent, use 1 tablespoon. The rest of you are going to use whatever you want, anyway.

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ginger and lime chicken wings

Ginger Lime Wings

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When the Green Bay Packers put a surprising 34-24 hurt on the Dallas Cowboys during the 2019 season, another of a million stupid sports...

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pad thai

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no nightshade chaat masala,

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chutney with apple and fennel

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refried beans

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achiote annatto chicken wings

Achiote Wings

mango daikon salsa

Savory Mango Daikon Salsa