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Tips
How to Dry Fresh Herbs
Gardens are generally overflowing with fresh herbs towards the end of the growing season. Preserve your fresh herbs for year-round use with this simple tip.
Make Vinaigrette in an Empty Mustard Jar
Before recycling a just-emptied mustard jar, make a simple vinaigrette out of the residual mustard. The flavor and emulsion will be out of this world.
DIY Superfine Sugar
No need to keep superfine sugar on hand for baking! You can make it at home using regular old granulated sugar. Here's how to make superfine sugar.
Remove Germ from Garlic to Improve Flavor
As garlic ages, it can begin form a green shoot in the center where the germ is. Unless you have young, fresh garlic, you may want to remove the germ to improve the flavor. Here's how to do it.
How to Make Quick Pan-Roasted Garlic
Roasted garlic is inimitable in its sweet, mild garlic flavor, but it can take up to an hour to roast a whole head. Here's a quick method for pan-roasting garlic.
All-Purpose Brushes for Cleaning
Toothbrushes and paint brushes may seem like they have no place in the kitchen—but they can be indispensable in cleaning and food prep. Here's a few ways to use these all-purpose brushes in your own kitchen.
How to Chop Nuts—and Keep Them From Rolling Around
When chopping round nuts (like macadamia nuts) with your chef’s knife, the nuts have a tendency to fly right off the cutting board, making a dangerous mess. Here's a simple way to chop nuts and keep them from rolling around.
An Easy Way to Skim Stock
When making stock, there's bound to be some "scum" that floats on the surface that can marr your otherwise perfect homemade stock. Here's an easy way to skim your stocks and broths to remove residue.
How to Make Perfectly Round Icebox Cookies
Icebox cookies are a baker's best friend: you can always have homemade cookie dough at the ready to bake off whenever you need a quick dessert. But how do you keep the cookies round? Here's a simple storage tip that will ensure your cookies look perfect every time.
How to Make Citrus Salt
If you have any leftover citrus zest from making meat marinades or salad dressings, or just need the juice—zest the citrus anyway!—and make citrus salt. It can be used in a multitude of ways to add a bright citrus note to recipes.
Don't Throw Out Those Radish Leaves!
Don’t throw out those fresh radish leaves! Instead, try adding them to salads, soups, and vegetable side dishes just as you would any green herb or greens like arugula.
Make Roux for Gravy and Freeze for Later Use
When you make stock, use the resulting fat to make roux. Then freeze the roux in small disks for later use. You'll always have a richly flavored roux base on hand for making gravy and sauces.
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Recipes
Asian Aioli
Tempura must be served hot, with sauces, right after frying, so make this Asian Aioli before you begin.
Warm Corn Chowder Salad
Since summer is rarely conducive to chowder, we've turned corn chowder's ingredients into a perfect summer side dish with bacon, potatoes, red bell pepper, and plenty of golden sweet corn.
Grilled Mexican Corn Dip
This easy app is inspired by grilled Mexican corn, and incorporates jalapeños, lime juice, and Mexican cheese for a dip with zip. Nothing draws a crowd like a cheesy dip, and when fresh sweet corn is the main ingredient, be prepared for a stampede at the appetizer table.
Copycat Cracker Jack with peanuts
This homemade caramel-popcorn-and-peanuts mix is a golden Cracker Jack copycat. All that’s missing is the little prize at the bottom of the box.
Coconut Paletas
Coconut Paletas deliver creamy, cool, fresh flavor, making them the epitome of a summer treat. Paletas are Mexican frozen ice pops usually made with fresh fruit juice or milk with chunks of fresh fruit stirred in — we used strawberry and pineapple in ours. The second recipe, Pineapple-Coconut Paletas, incorporates pineapple (or strawberry) purée to flavor the coconut milk and add extra fruitiness.
Bacon Pesto
Bacon and pesto are a match made in heaven — so why not mix them together?! This Bacon Pesto is THE pasta sauce for the avid bacon lover.
Grilled Scallops with plum sauce
Glazed Scallop Kebabs deliver bite after bite of Asian-inspired sweet and spice that’s oh-so nice. The recipe is so shockingly simple, it’s hard to fathom it can be as good as it is, but it is!
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.