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Tips
Tip for Stain-Free Cutting Boards
Beets and other dark, juicy foods can leave stains behind on cutting boards. Here's how to prevent that from happening.
How to Make a Hanger for Your Cookbooks
Have a hard time corralling your cookbook when making dinner? Keep it clean and out of the way with this simple tip.
Reuse Wine Bottles for Storing Oil
With so many unique, attractive wine labels out there, it's hard to throw those bottles away. Keep a few for storing oils, instead!
Space-Saving, Make-Ahead Breakfast Casserole
Overnight breakfast casseroles are nice for serving a crowd, but how can you optimize that prime refrigerator space?
How to Make Candy Cane Sugar
Do your favorite party foods tend to be sweet instead of savory? Here's a way to give your sweets a little holiday flair.
Blind Baking Without Pie Weights
Pie weights work fine for weighing down the bottom of a pie crust — here's a way to keep the sides from sagging, too.
Easy Ways to Measure a Reduction
Turn to your sewing basket or kitchen utensil holder for unexpected tools that takes the guesswork out of reducing liquids.
Have "Instant" Mashed Potatoes by Freezing Leftovers
Mashed potatoes keep OK in the fridge, but to make them last longer and so you can enjoy some any time, here's what to do.
Quick & Economical DIY Tong Lock
Here's a quick way to improvise a lock for tongs that don't have one, using an object you probably have lying around.
You Can (and Should) Use Canned Pumpkin
It can sometimes feel like cheating to use canned foods instead of fresh, but in the case of pumpkin, it's OK.
How to DIY Insulated Baking Sheets
Insulated baking sheets cook food evenly, but they can be pricey. Here's how to form a makeshift one at home.
All About Hominy
You may have heard of hominy, but do you know how it's made? Here's a quick rundown on the puffy corn kernel.
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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.