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Tips
Tip to Transfer Roasted Chicken From Pan to Cutting Board or Serving Platter
Fresh from the pan, a whole chicken can be awkward (if not impossible) to handle. Here's a painless way to transport it.
How to Oil Grill Grates to Season & Prevent Sticking
Especially for meat with fattier skin, like chicken wings, oiling the grill grate is crucial so your food doesn't stick.
Multi-Purpose Ricer: Other Uses for Your Potato Ricer
The name may suggest they're only good for one thing, but potato ricers make multiple cooking processes simpler.
All About Yeast
Some yeast needs to be proofed before using, while other types allow you to skip the step. So what's the difference?
How to Determine How Much Liquid to Add to Slow Cooker
You'd be surprised how many recipes can be made in a slow cooker. Here's one crucial thing to note before getting started.
How to Safely Dice an Avocado
The soft, buttery texture of ripe avocado can make it difficult to work with. So dice it up while it's still in the skin, instead!
Frying Basics
From the equipment, to the oil, to the narrow temperature window, many things go into that perfectly crisp home-fried coating.
Popover Pans: Do You Really Need One for Perfect Popovers?
Though they come in many varieties, these pans are specifically designed for one thing — to achieve the perfect popover.
How to Husk Tomatillos
Tomatillos are versatile and easy to cook with. A papery husk is all that stands between you and this sweet-tart fruit.
How to Make Herb Butter
Love using fresh herbs, but worried the leftovers will go to waste? Here's a simple way to give them a satisfying second use!
How to Debeard Mussels
Mussels cook quick and taste great with little prep, but cleaning and debearding them is crucial for the cooking process.
How to Keep Shrimp & Lobster Tails From Curling
Shrimp and lobster tails curl naturally when cooked, and that's okay — but straightening them has both visual and practical purposes. Curl no more with this simple tip!
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Recipes
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).
Spiced Apple Butter
Spiced Apple Butter is a tasty way to put fresh fall apples to good use and this one shouldn’t be missed. Sugar and spices make it sweet and homespun, but cider vinegar, thyme, and bay leaf add depth. Then, slather this flavorful butter on biscuits for the perfect fall breakfast.
Tomato Jam
Once you try Marisa McClellan’s Tomato Jam you’ll understand why we’re highlighting this preserve. It’s savory and sweet, with a punch of heat, and has a variety of clever uses. So head to your garden, pick some tomatoes, and get jammin’.