Articles
All About Artichokes
Artichokes are strikingly flower-like with an olive green and sometimes purple color which makes them stand out among other vegetables in the produce section. They may look intimidating, but they’re very easy to cook. Here's how to prep and cook artichokes.
Tips
How to Toast Tortillas
Toasting your tortillas brings out the corn or flour flavor and helps soften the tortillas for filling. Here's how to do it over a gas stovetop.
Steam Potatoes for Potato Salad for Better Texture
Boiling potatoes for potato salad is time-consuming and often waterlogs the potatoes. Here's a simple way to cook your potatoes for a better texture — no pot of boiling water required!
Pizza Herb and Lettuce Cutter
Your pizza cutter is more than a unitasker in the kitchen! Put it to good use to help chop fresh herbs — minus the bruising.
Build a Better Lasagna
Didn't think a classic lasagna could be improved upon? Here's a new way to assemble your lasagnas that help hold their shape better and give more structure to the pasta dish.
How to Soften Tortillas in Bulk
Tortillas are often fried or steamed one at a time in a skillet before filling and rolling. This can be time-consuming when you have a lot of tortillas to work with. Here's a simple tip to soften a lot of tortillas at once.
Pre-Made Muffin Mixes
No need to panic when unexpected guests call to stop by! This simple make-ahead muffin mix can save those moments — or lazy mornings when you can't be bothered to measure!
Easy Artichoke Holders for Steaming
Artichokes tend to fall over in the pot when steaming, but there's an easy way to keep them upright in the pot...and with a pantry staple, too!
Splash-Free Cherry Pitting
When pitting cherries with a handheld pitter, the juice usually splatters everywhere— especially on your apron and clothes, potentially staining them. Here's a less-mess way to pit cherries.
Mess-Free Meatloaf Prep
If you don't like mixing and mashing your meatloaf ingredients together with your hands, here's a mess-free way to prep the recipe. This is great for getting kids involved in the kitchen too.
Juice Your Citrus in Reverse
Keep those pips out of your mixing bowls when juicing citrus with this simple tip!
An Easy Way to Emulsify Dressings
A broken salad dressing equals a broken heart, in our opinion. Here's an easy, no-stress way to emulsify your dressings.
How to Roast Cherry Tomatoes
Grape tomatoes are expensive, so if they’re a little past their prime (a bit wrinkled), don’t throw them away — roast them. Here's an easy way to do it.
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Recipes
Tropical Fruit Salad
Most of the fruit can be cut ahead of time, but don’t slice the banana or combine fruit with the rum dressing until 5 minutes before serving.
Margherita Crostini with garlic vinaigrette
This side has all the great flavors of the favorite margherita pizza, but it’s easier to make.
Farro with dried apricots & feta
With bits of dried apricots, lemon zest, and feta, this hearty side feels light and refreshing.
Mojito Cocktail
Latin flavors are all the rage now, and here is one of the hottest drinks. It's a refreshing blend of rum, mint, sugar, and soda water — WOW!
Cheesy Grits Soufflé
The coarsely ground dried corn known as grits is a southern staple. Polenta or cornmeal may also be used in this recipe.
Sweet Cream Topping
To enjoy Stove-Top Apple Crisp while it's warm and fresh, whip up this simple cream after making the crunchy topping and before cooking the apples.
Double-Dipped Onion Rings
Soaking and double dipping deliver a harmonious combination—a large slice of sweet onion encased in a crispy crust. This is the perfect onion ring.
By following a few simple steps, you can have some of the best rings you’ll ever eat. Sure, they’re wonderful by themselves, but with a steak or sandwich—oh my!
To achieve the perfect ring, you must do two things. First, soak the onion slices in cold water to dilute the sulfur content, turning them sweet and mild. And second, for a …