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How-To's
How to Make Sauerkraut
Welcome to the world of fermentation, one of the lost culinary techniques that’s becoming popular again. This ancient process uses only salt (and sometimes water) to alter the flavor and texture of foods. Here, a humble head of cabbage becomes tangy, zesty, effervescent sauerkraut.
How to Make a Stuffed Pork Loin
Have you always loved the look of a rolled pork loin roast but weren’t sure how to make one? Do you love pork, ham, salami, and gooey cheese? If you answered “yes” to either of these questions, this article is for you. You’ll learn how to butterfly, stuff, and roll the pork roast of your dreams.
How to Prep Onions Like a Pro
Onions play an integral role in virtually everything you cook, so knowing how to make the basic cuts is an indispensable skill.
How to Bread Chicken
When it comes to chicken, or any protein, for that matter, it’s hard to top crusted (or breaded) cutlets. The challenge is how to get a flavorful, crispy crust while still ending up with juicy meat. With these tips in hand, you’ll crack the crusting code.
How to Make Homemade Cavatelli Without a Machine
Homemade cavatelli is possible with just six easy steps (including making pasta dough from scratch!). Here's how to make homemade cavatelli without a machine.
How to Use a Bamboo Steamer
The art of steaming is easy with one of these ordinary, inexpensive tiered bamboo steamer baskets. But if you’ve never used one, we’ll walk you through the process of how to set one up so you can steam practically anything — fish, vegetables, dumplings, and more.
How to Make Japanese Milk Bread
If you’ve never heard of milk bread, you’re in for a treat. Using a special technique and following our step-by-step tutorial, you’ll soon be creating the most incredible, pillowy soft, subtly sweet, and airy bread (or rolls) you’ve ever tasted. Trust us.
How to Make Yogurt at Home
Creamy homemade yogurt is so luscious in taste and texture, and so simple to make, once you try it, you may never purchase it again.
How to Make Classic Hollandaise Sauce
One of the five French “mother” sauces, hollandaise is buttery, rich, and really showcases your skill.
How to Fix Broken Hollandaise Sauce
When hollandaise “breaks,” it can usually be fixed. And if you know what to look for, you can save the sauce before it breaks.
How to Make Homemade Corned Beef
Enjoy this St. Paddy’s Day favorite like never before when you make it yourself! A few spices and a little time are all you need for this flavor-packed, tender homemade corned beef.
How To Spatchcock a Turkey + Our Juiciest Turkey Recipe Ever
Roasting a juicy, perfectly cooked whole turkey doesn’t have to be stressful. Try this classic spatchcocking technique and Thanksgiving dinner will be faster, easier, and more visually exciting than ever before.
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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.