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Tips
Tip to Transfer Roasted Chicken From Pan to Cutting Board or Serving Platter
Fresh from the pan, a whole chicken can be awkward (if not impossible) to handle. Here's a painless way to transport it.
How to Oil Grill Grates to Season & Prevent Sticking
Especially for meat with fattier skin, like chicken wings, oiling the grill grate is crucial so your food doesn't stick.
Multi-Purpose Ricer: Other Uses for Your Potato Ricer
The name may suggest they're only good for one thing, but potato ricers make multiple cooking processes simpler.
All About Yeast
Some yeast needs to be proofed before using, while other types allow you to skip the step. So what's the difference?
How to Determine How Much Liquid to Add to Slow Cooker
You'd be surprised how many recipes can be made in a slow cooker. Here's one crucial thing to note before getting started.
How to Safely Dice an Avocado
The soft, buttery texture of ripe avocado can make it difficult to work with. So dice it up while it's still in the skin, instead!
Frying Basics
From the equipment, to the oil, to the narrow temperature window, many things go into that perfectly crisp home-fried coating.
Popover Pans: Do You Really Need One for Perfect Popovers?
Though they come in many varieties, these pans are specifically designed for one thing — to achieve the perfect popover.
How to Husk Tomatillos
Tomatillos are versatile and easy to cook with. A papery husk is all that stands between you and this sweet-tart fruit.
How to Make Herb Butter
Love using fresh herbs, but worried the leftovers will go to waste? Here's a simple way to give them a satisfying second use!
How to Debeard Mussels
Mussels cook quick and taste great with little prep, but cleaning and debearding them is crucial for the cooking process.
How to Keep Shrimp & Lobster Tails From Curling
Shrimp and lobster tails curl naturally when cooked, and that's okay — but straightening them has both visual and practical purposes. Curl no more with this simple tip!
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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.