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Tips
How to Choose and Prepare Parsnips
Never cooked with a parsnip? Check out the information below on how to select and prepare them.
How to Pound Meat into Cutlets
Sometimes our kitchen tools fail us, that's where this tip comes in.
How To Rehydrate Dried Mushrooms
Ever wonder what's the best way to rehydrate dried mushrooms?
How to Cut "Noodle" Dumplings
Do you get frustrated trying to cut noodle-style dumplings? If so, check out this tip.
How to Clean & Store Mushrooms
Looking for a way to clean and prolong the life of mushrooms? Look to this simple tip.
How to Seed Jalapeños
Ditch the gloves and pull out your vegetable peeler. There's more than one way to seed a jalapeño.
A Mess-Free Way to Crush Peppermints or Other Hard Candies
Look to this quick, mess-free tip for crushing peppermint candies.
Blender Safety Tip: How to Puree Hot Liquids in Blender
Put this simple tip into action any time you're puréeing hot liquids in a blender.
How To Cook Grits and Polenta
Cooking grits (and polenta) is as easy as can be. Keep reading for a play-by-play on cooking up this simple staple.
Duchess Potatoes: How to Make Fancy Piped Potatoes
Add some flare to your mashed potatoes with this easy tip.
How to Prevent Apples From Browning
Prevent cut apples from turning brown with this simple tip.
How to Easily Peel Garlic by Blanching
Peeling garlic can be a sticky, time-consuming mess. Follow this simple tip to make your life a bit easier.
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Recipes
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.
Homemade Pop Tarts with strawberry or brown sugar-cinnamon filling
Homemade pop tarts — need we say more? Tender buttery crust, with two fillings to choose from, don’t let their cuteness stop you from eating more than one. This recipe makes either 6 strawberry pop tarts, or 6 brown sugar pop tarts.
Homemade Animal Cookies
Line up for these (almost) too-adorable-to-eat homemade treats. No need to frost these animal cookies — with three different flavors, they’re roaring good.
Apple Puff Pancake with apple cider-caramel sauce
Easier than apple pie, but equally as delicious with much more ta-da than basic breakfast fare, this baked Granny Smith Apple Puff Pancake is fall at its finest.
More crêpe-like than a flapjack, Dutch baby pancakes are the ideal vehicle for buttery, cinnamon-spiced, sautéed Granny Smith apples. With an apple-cider caramel sauce, this breakfast is fit for a king (or a queen).