Storage


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Tips

How to Revive Whole Black Peppercorns

Whole black peppercorns in bulk are an excellent value. But the problem is, they lose some of their spiciness after a few months. Here's how to revive your whole peppercorns.

Easy Spice Storage to Save Space

Are you a lover of spice but low on storage space? Try this space-saving spice storage hack! You'll be amazed at how much extra room you'll have.

How to Store Ice Cream to Prevent Ice Crystals

After you've opened a carton of ice cream, ice crystals quickly form on top which can ruin the texture of frozen dessert. Here's a simple way to prevent those pesky crystals from appearing!

How to Freeze Rice

Freezing leftover rice—or making extra next time rice is on the menu-can be a real timesaver on busy weeknights or when you're looking for a quick lunch or dinner. Here's the best way to freeze rice for use later.

The Best Way to Freeze Cream

Instead of letting any bit of a carton of heavy cream spoil in your refrigerator, turn to your freezer instead. It is possible to freeze heavy cream—here's the best way to do it.

Freeze Nuts to Preserve Freshness

Nuts purchased in bulk (like at health food stores) are usually fresher and cheaper than those sold in small bags, but it can be hard to use them all up before they go rancid or stale. Here's a simple way to preserve the freshness of nuts for a long period of time.

Why You Need Squeeze Bottles in Your Kitchen

Squeeze bottles give you easy access to the most-used ingredients in the kitchen—and also help give you more precision when you're adding ingredients to recipes. Here are a few simple ways to use squeeze bottles in your kitchen.

How to Keep Potatoes Fresher for Longer

Do your potatoes start sprouting before you can use them all up? Here's a quick tip to keep your potatoes fresher for longer.

How to Dry Tomatoes in the Oven

Preserve your summer tomatoes with this technique to dry in the oven—you can even preserve them in olive oil and herbs for more flavor.

How to Freeze Bananas—For Smoothies & Baking

Don't toss those overripe bananas! Throw them in the freezer instead so you always have ripe bananas on hand for baking or smoothies. Use this simple tip for a less-mess, faster way to freeze and thaw bananas.

How To Store Salmon For Maximum Freshness

If you love fresh, never-frozen salmon but can't use it the same day you buy it, this tip will show you how to keep your fillets straight-from-the-market fresh for up to two days.

An Easy Way to Preserve Feta

Salt is an effective preservative for many foods, and that's no secret. Here's a DIY way to make your feta taste fresher, longer!


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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.