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Tips
How to Make the Most Out of Leftover Vegetables/Herbs for Stock
While store-bought stock can be a real time-saver, there's no substitute for homemade stock—it's the basis for all good cooking. To give flavor and depth to stock, save and freeze leftover herbs and vegetables for easy use when making homemade stock.
DIY Nonstick Pizza Cutter
When you cut pizza with a pizza cutter, do you lose half the cheese and toppings to your cutter? Here's a simple tip to make it nonstick so your toppings stay put.
DIY Nook and Cranny Cleaner for Kitchen
It’s difficult to get those tight spaces clean in waffle irons, bread machines and other small kitchen appliances. Here's a simple, inexpensive solution—and it only takes a quick trip to the hardware store!
DIY Jar Grip
Some jars are tough to open. Save your money and don't purchase those rubber jar grips! You can make a DIY version at home with a rubberband.
Multi-Purpose Pasta Insert for Soup & Broth
Make soup, stock and broth-making a breeze by putting your pasta insert to use! Clean up is a breeze and yet another unitasker becomes a multi-purpose kitchen tool.
An Easy Way to Sharpen Kitchen Shears
Your kitchen shears probably get a good amount of use—but they are the last kitchen tool you might think to sharpen! Here's an easy way to sharpen your kitchen shears.
How to Test the Accuracy of Your Thermometer
An accurate thermometer is crucial to your cooking and baking success! Thermometers come in handy for all types of recipes, from frying and testing meat for doneness to baking bread and making candy. Here's an easy way to test your thermometer for accuracy—no special equipment required!
How to Skim Fat Off Liquids Quickly
Sometimes you just don’t have time to chill your sauces, broths, stocks and other liquids to easily skim the fat. Here's a few time-saving hacks to skim the fat quickly using something you're sure to have in your kitchen.
How to Make Balsamic Syrup
Balsamic syrup tastes sweet and looks great as a garnish to drizzle on and flavor salads, appetizers and main dishes—you can even use it as a syrup for desserts! Here's a quick way to make balsamic syrup from inexpensive grocery-store balsamic vinegar.
DIY Splatter Guard
Tired of splatters from a hand mixer? Use this quick tip to make your own DIY shield to protect you (and your clothes) from splatters and splashes—and keep your kitchen cleaner!
How to Make a Piping Bag Out of Parchment Paper
No piping bag? No problem! Use this simple how-to to create a piping/pastry bag out of a standard kitchen staple, parchment paper.
DIY Pie Crust Shield
Do your pie crust edges brown too fast? You can certainly buy a pie crust shield, but they can be hard to arrange on top of the pie and sometimes don't fit. You can make a DIY version that's sure to fit any pie! See this simple tip to make a DIY pie crust shield.
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Recipes
Graham Cracker Butter
Cookie butters are more popular than ever. Jumping on that bandwagon, meet our Graham Cracker Butter. It’s smooth, creamy, and every bit addictive — perfect for spreading on toast, waffles, or pancakes. It also makes a great dipper for apple slices or even as a dessert topping — you’ll want to put this butter on anything and everything.
Apricot Chutney
Kind of jam-like, chutneys are condiments made of fruits, vinegar, sugar, and spices. This Apricot Chutney includes mustard, and can be made a day or two ahead to complement the Crown Roast of Pork.
Key Lime Mousse with graham cracker tuiles
Here’s a fun twist on the classic Key lime pie. And like the pie, Key lime juice is the main ingredient — but now it’s in a mousse lightened with whipped cream.
The graham tuile [TWEEL] is a take-off on the pie’s traditional graham cracker crust. Tuile is French for “tile,” and these thin, crispy cookies are molded while still warm—traditionally into the shape of roof tiles. But they can also be formed into edible bowls! Molding does take practice (we broke several at first), but just…
Pear-Vanilla Compote
This Pear-Vanilla Compote makes a sweet accompaniment to a comforting braised brisket dinner. A splash of pear brandy or nectar enhances the overall pear flavor, and vanilla makes it taste like home.
“Quiche Lorraine” Breakfast Sandwiches with avocado & mixed salad greens
All the flavors of a classic Quiche Lorraine are rolled into one easy-to-make breakfast sandwich.
Tomato Jam and Smoked Paprika Granola
Savory granola is the perfect addition when you want to add a little crunch or umami to puréed soups, salads, or roasted vegetables.
From snacks, dips, and condiments to soups, braises, and desserts, Marisa McClellan does a fabulous job transforming your preserves into some new and exceptional dishes. If you’re looking for ways to use up jams or fruit butters, granola is the answer. By using jams in granola it allows you to toss your nuts and oats in a slurry of sweet preserves with a…
Shanghai Mule with White Claw Lime Hard Seltzer
Hard seltzer water is a popular canned cocktail that’s flooded the market. Whether you’re already on board or just curious, these easy recipes turn the bubbly beverage into some of our new favorite refreshing cocktails, like this Shanghai Mule. The kicker in this mule is the candied ginger — swizzle a slice and see what we mean.
Black Cherry Smash with Budweiser Black Cherry Hard Seltzer
This Black Cherry Smash cocktail makes the case that bourbon and black cherry have a taste affinity that’s meant to be.
What started with everyone drinking posh sparkling waters has manifested into “hard seltzer” or soda water mixed with neutral-flavored alcohol, plus flavoring. Hard seltzer is sparkling water, aka club soda, instilled with attitude; generally between 4.5% and 7% ABV. Citrus, berry flavored,…
Iced Carajillo with Pabst Hard Coffee
Hard seltzer water is a popular canned cocktail that’s flooded the market. Whether you’re already on board or just curious, these easy recipes turn the bubbly beverage into some of our new favorite refreshing cocktails, like this Iced Carajillo with Pabst Hard Coffee and Licor 43. Made from 43 different ingredients, Spain’s Licor 43 is a vanilla-ish flavored liqueur with citrus, botanic, sweet, and floral notes.
Artisan Fire Pizza Dough
Kalamazoo Outdoor Gourmet knows how to create some tasty pizzas on the grill. The Food + Fire cookbook has pizzas for every meal — breakfast, lunch, dinner, or dessert. The hard part is deciding which one to make first — but they all begin with this Artisan Fire Pizza Dough.
This dough uses a blend of bread flour and Caputo Tipo ‘00 flour — the Italian flour used by Neapolitan pizza restaurants due to…
Bread-and-Butter Pickles
Sweet, salty, and crisp — you can’t go wrong with these classic Bread-and-Butter Pickles!
Miso Butterscotch Sauce
This butterscotch sauce is like none you’ve had before — it’s sweet, but slightly salty with a touch of umami essence — your ice cream is about to get real happy. Butterscotch sauce benefits from salt, too. Like salted caramel, it keeps the sauce from becoming saccharine sweet — it’s perfectly balanced.