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Tips
Asian Food Prep Hack
If you love stir-fries and other meals that feature plenty of ginger and garlic, this food prep tip will make cooking them up even quicker.
A Neat Way to Measure Out Meatballs
Here's a quick, easy, and tidy way to make uniform meatballs without the use of a scoop.
Reuse Plastic Cereal Bags for Pounding Cutlets
Resealable plastic bags work well for pounding cutlets, but this method is better, cheaper, and more planet-friendly.
How to Scoop Out Twice-Baked Potatoes
Using a spoon to scoop out the flesh for a twice-baked potato can be awkward. Here's a better tool for the job.
Know Your Oats: Groats, Steel-Cut, Old-Fashioned, Quick-Cooking, and Instant
With so many different names, oats can sound confusing, but the differences are actually pretty simple.
What is Lotus Root?
What is lotus root? Learn how to identify, buy, and cook with this popular East Asian ingredient.
Seitan vs Tempeh
How are seitan and tempeh different? Can they be used as substitutes?
How to Thicken Fruit Pie Filling
What’s the best way to thicken fruit pie filling? Learn about ingredients that can help your fruit pie slices hold together beautifully.
Peppercorns: Black vs White, Green, and Pink
What’s the difference among the various colors of peppercorns? Do they taste any different?
Styles of Sherry
What are the differences among the different styles of sherry? What's the difference between drinking sherry and cooking sherry?
Regular Raisins vs Golden Raisins
What’s the difference between regular and golden raisins?
How to Remove a Tart Pan Ring
Here's an easy trick for getting a tart out of its pan — plus, it'll cool your tart more quickly.
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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’.