Articles
All About Artichokes
Artichokes are strikingly flower-like with an olive green and sometimes purple color which makes them stand out among other vegetables in the produce section. They may look intimidating, but they’re very easy to cook. Here's how to prep and cook artichokes.
Tips
How to Easily Pit Olives
No olive pitter necessary! You can use a paper towel and your hands to easily pit olives, without the mess. Here's how to do it.
Use a Cooling Rack for Bulk Dicing
Dicing and chopping eggs for salads like macaroni, potato, or egg can be time-intensive. Use a common kitchen item to help speed up the process!
A Mess-Free, Waste-Free Way to Measure Dry Ingredients
Measuring dry ingredients (that come in small containers) like cocoa powder can be a hassle — and messy! Here are a few ways you can measure these ingredients out without wasting a thing.
Make Roux for Gravy and Freeze for Later Use
When you make stock, use the resulting fat to make roux. Then freeze the roux in small disks for later use. You'll always have a richly flavored roux base on hand for making gravy and sauces.
How to Steam-Warm Tortillas
Take a tip from Mexican restaurants and steam your tortillas to warm them. They retain their flavor and texture, without getting too soft or too crisp.
How to Easily Skin Fish
Skinning a fish fillet can be slippery and frustrating business. Here's a simple—and safe—way to help get a grip on the fish skin.
How to Trim Hearty Greens
Many popular dishes now use peppery greens like collards, turnips, mustard, and chard. But trimming them can be a pain. Here's a simple and efficient way to trim the stem out of hearty greens.
Perfectly Centered Yolks in Hard-Cooked Eggs
Egg yolks rarely remain perfectly centered in the egg after packaging, shipping and storage. To help the chalazae hold the yolk in the center of the egg for the perfect hard-cooked egg, try this simple trick. Just make sure to plan ahead because you need a full 24 hours before cooking for this tip to work!
How to Cut a Pineapple
Pineapple is one of the more difficult fruits to cut, because it's large, has a spiky skin and those prickly "eyes" inside the fruit once you've cut it. Here’s a way to peel pineapple with as little waste as possible and get the added bonus of decorative slices.
How to Easily Peel Hard-Boiled Eggs
How to make and peel hard-boiled eggs are perhaps two of the most debated cooking questions. Here's an easy way to peel hard-boiled eggs.
How to Tie a Surgeon's Knot
Surgeon's knots are great for tying meat, like roasts and tenderloins, to help it cook evenly. Here's a simple way to tie a surgeon's knot.
A No-Slip Way to Remove Poultry Skin
Whether you're breaking down a whole chicken or just prefer to buy skin-on chicken because of its lower price, here's a simple no-slip way to remove the skin from chicken or turkey.
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Recipes
Cinnamon-Pecan Bars
Cinnamon-Pecan Bars are a holiday treat everyone will love. The classic cinnamon-sugar cookie base takes a Southern turn with the addition of toasty pecans.
Pumpkin Pancakes with Butter Pecan Syrup
Sweet seasonal indulgence or nutritious twist on a classic? These fluffy Pumpkin Pancakes with Butter Pecan Syrup are both at the same time!
Buttermilk-Bacon Pancakes
The ultimate breakfast, these all-in-one Buttermilk-Bacon Pancakes will be a family favorite for years to come.
Cinnamon Apple Muesli Bars
Fuel up for the day with these fiber-filled Cinnamon Apple Muesli breakfast bars that will make your morning routine easier and more enjoyable.
Apricot, Walnut, and Coconut Date Bars
Brighten up your morning with Apricot, Walnut, and Coconut Date Bars — a tropical escape courtesy of sweet apricots and luscious coconut. Protein from the almonds and walnuts will help keep your hunger at bay.
Peanut Butter and Banana Muesli Bars
The classic flavor pairing in Peanut Butter and Banana Muesli Bars is perfect for breakfast, and uses up those ripe bananas on your kitchen counter.
White Bean and Tomato Salad
This refreshing and flavorful White Bean and Tomato Salad will have you hooked on cooking beans from scratch! Dried beans produce a firmer texture than the canned variety and can be soaked in advance for easy prep.
Strawberry Pistachio Semifreddo
A little sweet and a little salty, this frozen mousse-like Strawberry Pistachio Semifreddo will be your new favorite summertime treat.
Maple Sausage & Waffles Overnight Casserole
Get your prep work out of the way the night before and have breakfast ready to pop in the oven first thing in the morning with this Maple Sausage & Waffles Overnight Casserole.
Pain au Potiron
This recipe for Pain au Potiron comes from The Best of Artisan Bread in Five Minutes a Day cookbook by Jeff Hertzberg, M.D., and Zoë François. It's a moist whole-wheat bread with tender bites of pumpkin and hints of pepper — perfect for winter squash (and soup!) season.
Red Velvet Waffles with chocolate
How about dessert for breakfast? Red Velvet Waffles’ rich chocolate flavor is irresistible. But, wait! Drizzling (or coating!) these waffles with the dreamy Cream Cheese Frosting seals the deal.
Savory Cheese & Pastrami Waffles
Savory Cheese & Pastrami Waffles are a riff off of a pastrami and rye sandwich. But, since no sammie is complete without a special sauce, insert the Spicy Mustard-aise (you might find yourself making these waffles simply for the sauce!).