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Tips

How to Store Leftover Coconut Milk-by Freezing!

Canned coconut milk spoils quickly, so instead of letting it go to waste, use this tip to take care of any left over.

How to Grate Butter for Tender Baked Goods

For tender scones that aren't overworked, let your cheese grater do the heavy lifting when it comes to the most crucial element.

Techniques for Roasting Chicken

The secret to a perfect roasted chicken lies in how it's prepared prior to roasting. Here are the tips you need for success.

How to Buy & Store Garlic in Bulk

Can't get enough of those warehouse store deals? Here's how to make sure at least one bulk item doesn't go to waste.

No Ripe Bananas? Grate Your Bananas in a Pinch!

Ever get a sudden craving for banana bread, but with no soft, overripe fruit in sight? Try this simple tip!

A Quick & Easy Tip to Prep Avocados

Instead of trying to make diced avocado end up looking attractive, try this tip for getting it out of the skin intact.

How to Make Bread Crumbs From Leftover Garlic Bread

Never know what to do with that leftover half-loaf of garlic bread? Here's how to keep it around for more delicious uses.

DIY Hard-Shell Tacos

Looking for other fresh ways to enjoy Mexican food at home? Try this tip for making your own taco shells.

How to Juice Limes

Tired of squeezing citrus only to get a little juice? It's easy to get the most out of your limes with this fast tip.

How to Melt Chocolate with a Double-Boiler or in the Microwave

What type of chocolate melts best? Learn how to melt chocolate for cakes, brownies, and other desserts—whether you have a microwave, a double boiler, or neither!

How to Prepare Bamboo Skewers for Grilling

These two tips in one make your time in the kitchen quicker and easier. Click to read more about useful tips for bamboo skewers.

How to Easily Slice Olives with an Egg Slicer

There's no need for a knife or cutting board with this tip. You can easily slice olives for salads, pastas, or pizzas in no time at all.


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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.