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Tips
How to Easily Peel a Head of Garlic With Your Knife
This technique for peeling a whole head of garlic is simple and quick, proving that peeling garlic doesn’t have to be a chore.
How to Remove Pomegranate Seeds
Pomegranate seeds are a wonderful addition to salads, sauces and garnishes, adding a punchy, bright flavor. But they can be difficult to remove the seeds from the pomegranate. Here's a clean and efficient way to seed a pomegranate in water
How to Remove Corn From the Cob Without Making a Mess
Use this mess-free way to remove corn from the cob with a Bundt pan.
How to Zest Citrus Without a Zester or Microplane
If you don’t have a tool for zesting citrus, try this trick. It’s fast and doesn’t leave a lot of zest behind in the holes of the grater.
How to Julienne Peppers
Peppers are a healthy and colorful addition to salads, stir-frys and many other dishes, but their unique curved shape makes them more difficult to cut. Use this safe method to julienne peppers of all shapes and sizes.
How to Roast Garlic Without Foil
Here's a simple way to roast a head of garlic in the oven without foil.
How to Store Fresh Herbs to Preserve Freshness
Learn how to store fresh herbs to prolong their life with this easy, simple tip. This works for soft, fresh herbs like basil, parsley, cilantro, oregano, and tarragon.
How to Juice Fresh Citrus
Juicing citrus fruit is pretty simple-and you don't even need to have a juicer! Here is the best way to juice any citrus to release the maximum amount of liquid.
How to Measure Honey and Sticky Ingredients
Sticky ingredients, like honey, peanut butter, tahini and molasses, can be tricky to measure-and often leave a mess behind in the measuring cup. Here's a simple trick for mess-free measuring.
How to Buy and Use Vanilla Beans
Here's what to look for when buying vanilla beans and the easiest way to open and de-seed them for using in cooking and baking.
How to Use a Tea Infuser to Make an Herb Sachet
Soups, stocks and sauces can really benefit from fresh herbs, but you may not always have cheesecloth on hand. Here's a quick tip to use a tea infuser (also called tea ball) to make an herb sachet.
How to Peel and Mince Ginger
We all know that ginger is fibrous, and can be tricky to peel and mince. Here's a tip to easily peel and mince ginger while leaving the fiber behind.
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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.