Articles
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Tips
Hack for Removing Excess Fat From Ground Meat
Here's an environmentally friendly and easy way to remove excess grease from ground beef and sausage.
How to Crimp Pie Dough
No matter how simple a pie recipe is, make the finished product look elegant with one quick decorating tip.
Cut Onions Safely by Using Corn Holders
It can be challenging to keep hold of an onion when slicing and dicing. Here's a simple way to get a better grip.
How to Properly Store Spinach to Keep it Fresher, Longer
A couple bad spinach leaves can ruin the whole bag. Here's how to store it to keep the leaves crisp and fresh longer.
Simple Trick to Thinly Slice Meat
Thin slices of meat pick up great flavor, cook quick, and stay moist. This trick makes it easy to thinly slice meat before cooking.
How to Remove Pin Bones From Fish
These days, many retailers remove pin bones from salmon, but in case they don't, here's how to find and remove them.
How to Remove Silverskin From Beef & Pork
Silverskin is an extremely tough connective tissue commonly found on beef and pork tenderloins. Here's how to remove it.
How to Fold In Egg Whites
The secret to soufflés is all in the egg whites. Keep them as light and air-filled as possible with this folding technique.
How to Keep Mashed Potatoes Warm
This traditional way to keep potatoes warm still works just as well as it did 50 years ago. Give it a try!
How to Make Bread Crumbs in a Flash
Fresh bread crumbs from a quality loaf can turn a dish from good to great. Here's how to have them at a moment's notice.
How to Remove Gills from Portobello Mushrooms
Mushroom gills are totally edible, but in some cases, they make a dish unsightly. Thankfully, removing them is pretty simple.
How to Peel Peaches
If you don't already know the best way to peel fresh peaches, this tip will change your outlook on cooking with the juicy fruit.
How-To's
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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.