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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
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.