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Tips
Hollow Out Mushrooms with a Melon Baller
When prepping mushrooms for stuffing, use this simple trick to remove the gills and give the perfect amount of space for the filling. It makes a nice shape with lots of space for good stuff!
How to Steam Asparagus Without a Steamer Basket
Whether you just don't have a steamer basket, or don't want an extra kitchen tool to purchase and store, you can steam asparagus (and other vegetables) with this simple tip.
How to Revive Limp Vegetables
Don't toss those limp vegetables, like artichokes, asparagus and broccoli, just yet! You may be able to revive them with this simple tip.
Double Up Egg Wash for Even Better Bread
Want your seeded bread to really shine—and not lose all the toppings while you are cutting slices and before you get it to your mouth? Here's a simple tip for better bread baking at home.
Pepper Stand for Upright Stuffed Peppers
To easily stuff bell peppers and keep them upright during baking, use this simple tip. No more slipping, sliding or tipping!
Rectangular Rise for Dough Proofing
Make your pastry and bread making easier with this simple tip! When making stromboli, sweet rolls or anything that needs to be in a long, rectangular shape, try this dough proofing hack.
Easy Pizza Transfer with Parchment Paper
Learning how to use a pizza peel is a practice in patience, but with this simple trick, you never need to worry about transferring your pizza from the peel to stone anymore.
Cast-Iron Care
If you've ever wondering how to care for your cast-iron cookware, we've got you covered with these simple tips to keep your skillets and Dutch ovens in top shape.
How to Ripen Tomatoes
Here’s a way to ripen green tomatoes that aren't quite at their juicy, peak ripeness or that you’ll have to pull off the vine before the first frost.
Aromatic Grilling with Herbs
Don't throw out those woody, end-of-season herbs! Use this simple tip to preserve them and impart more flavor into your grilled foods.
DIY Olive Oil Bottle
Protect your pricey olive oil from rancidity (and save some money) by recycling old wine bottles and making a DIY olive oil bottle.
How to Safely Cut Hard Squash
If you're a squash lover who can't wait to cut into and bake your first squash of the fall season, this tip is for you! Here's a way to safely cut into those rock-hard squash.
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Recipes
Béarnaise Sauce
Béarnaise [behr-NAYZ] is a derivative, or variation, of hollandaise. Prepare the sauce as directed in our How To Make Classic Hollandaise article, but follow this recipe for a delightfully buttery sauce enhanced with the light anise-like flavor of fresh tarragon. Use this béarnaise to top the Stuffed Filet Mignon Oscar…
Apple-Mustard Sauce
For a glazed corned beef, brush some of this Apple-Mustard Sauce over the Braised Corned Beef and broil until glazed, if desired.
Stir-Fried Leeks with Salt & Pepper Shrimp
Leeks aren’t usually the star of the show, they’re used to playing a supporting role. But when given the opportunity, they can shine.
Although they don’t look like onions, leeks are in the same family and share some of the same flavor characteristics — they’re just a bit more subtle and sweet. Unlike bulb-forming onions, leeks actually grow in layered stalks. The tops are much greener than the bottoms because they’re exposed to more sunlight. However, only the light portion is edible …
Beer & Brat Potato Salad
Potato salad is nearly synonymous with summer gatherings — what would a picnic or a barbecue be without it? This version takes a cue from the Midwest with beer, brats, and whole-grain mustard. Give it a try at your next cookout and be the hit of the party.
Watermelon Rind Pickles
Watermelon Rind Pickles are the classic way to prepare the squash-like rinds of watermelon. Simmer the rinds in salt water to tenderize, then pickle them in a sweet and tangy brine that’s enhanced with cinnamon, fresh ginger, and pickling spices. If you like bread-and-butter pickles, you'll love these!
Grilled Pepper Salad with black beans & avocado
The perfect Mexican-style side dish, this grilled pepper salad with black beans, creamy avocado, and fresh cilantro pairs well with any smoky grilled main dish.
Breakfast Pizza with pico de gallo
To bake pizza in the oven, preheat oven to 450° and bake 12 minutes.
Tropical Fruit Salad
Most of the fruit can be cut ahead of time, but don’t slice the banana or combine fruit with the rum dressing until 5 minutes before serving.
Margherita Crostini with garlic vinaigrette
This side has all the great flavors of the favorite margherita pizza, but it’s easier to make.
Farro with dried apricots & feta
With bits of dried apricots, lemon zest, and feta, this hearty side feels light and refreshing.
Mojito Cocktail
Latin flavors are all the rage now, and here is one of the hottest drinks. It's a refreshing blend of rum, mint, sugar, and soda water — WOW!
Cheesy Grits Soufflé
The coarsely ground dried corn known as grits is a southern staple. Polenta or cornmeal may also be used in this recipe.