Claire Lower
Lifehacker
Portland, OR, United States
Contact Claire
Discover and connect with journalists and influencers around the world, save time on email research, monitor the news, and more.
| Recent: |
|
| Past: |
|
Past articles by Claire:
Caramelize a Lemon Immediately
The pulp melts away and the water evaporates, leaving behind caramelized sugars, softened peel, and lovely little browned bits. → Read More
What's Your Favorite Way to Reuse a Little Plastic Pizza Table?
The official name is “pizza box support,” but that’s not as fun as “tiny pizza table.” → Read More
Fried Onions Belong on Your Spring Vegetables
Free yourself from the colonial fried onion mindset. → Read More
You Need a Desk Lemon
Bring a few in on Monday and use them up throughout the week. → Read More
Why You Need a Little Spray Bottle on Your Bar Cart
For me, that little bottle is often filled with Scotch, which adds a complementary smokiness to a savory dirty martini. → Read More
Turn Your Glut of Spice Rubs Into Smokey Cheese Spreads
There is a great off-label use for those smokey mixtures. → Read More
Shaken Baileys Is the Best St. Patrick's Day Cocktail
It's a fluffy, creamy, milkshake kind of drink that goes down (too) quickly and (too) easily. → Read More
The Best Drink to Order at a Work Function Is the One You Don’t Like
It may seem like a waste of a free drink, but it'll keep you from getting sloppy. → Read More
Your Air Fryer Isn't a Toaster
Those hot gusts remove moisture from your bread, leaving it dry and cracker-like. → Read More
Please Do Not Try to Sharpen Your Blender Blades With Eggshells
I need not measure the tensile strength of eggshells and blender blades to know this doesn't work. → Read More
The One Thing You Should Do With Poaching Liquid Before Adding Your Protein
Bay leaves, peppercorns, onions, lemon slices, and garlic don’t instantly impart flavor the moment they’re added to a pot of water. → Read More
Make Your Own Red Lobster Cheddar Bay Biscuit Loaf
It turned out beautifully, if you consider a giant, sliceable biscuit to be a thing of beauty. → Read More
You Might Be Using Pie Weights Wrong
I was, as the millennials say, today years old when I learned that pie weights aren’t just meant to keep your bottom from puffing while baking. → Read More
Use Vinegar and Lemon Juice for a Better Vinaigrette
Get the flavor of white wine vinegar and tartness of a lemon, all in one dressing. → Read More
Blend Blue Cheese and Ranch Dressing for a Better Wing or Wedge Experience
It tastes like ranch and blue cheese—savory, herby, funky, cheesy, and salty. → Read More
You Should Melt Brie Into Your Spicy Instant Ramen
Add brie to spicy ramen, preferably Shin brand, and let it melt to create a creamy, funky broth that reels in some of the spicy heat. → Read More
These Salt-Crusted Potatoes Are a Salt Fiend's Dream
These potatoes would make a beautiful side dish for any protein, but I can’t wait to try them as a vehicle for sour cream and caviar. → Read More
Always Keep a Dried Out Steak in Your Fridge
These thin slices of salted, dried meat are somewhere between carpaccio and bresaola. → Read More
Onion Ring Parm Is the Quickest Way to Get Your Parm Fix
They come pre-breaded and fried, and their flavor meshes really well with marinara and cheese. → Read More
Actually, I Have a Better Way to Make Those Viral Coffee Boxed Brownies
The idea is sound, but you can make it better by employing another time-tested brownie hack. → Read More