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How-To's
How to make perfect french fries at home
Deep-fried super-crispy, golden french fries taste great. To achieve the right flavor and texture you simply need to follow a few simple steps.
How To Tell When Your Cake Is Done
How do you avoid one of the most common cake baking problems and pitfalls? Learn how to tell when cake is done with these easy tips.
Pairing Champagne and Chocolate: Concept vs. Reality
You might think a bubbly would enhance the tannins in chocolate to disconcertingly bitter notes. That’s not to say a successful pairing can’t be done.
How To Make Homemade Pasta
Homemade pasta is fun to make & easier than you think.
How to Make Croissants: A 3-Day Process Walk-Through
Few things are as delicious as melt-in-your-mouth, buttery croissants. Sure they require a little time, but the payoff is worth it.
How To Make Homemade Bagels
Warm, chewy bagels are one of life’s pure pleasures. But what most people don’t know is that they’re also one of the simplest breads to make at home. We’re here to walk you through the process, step by step. So get your knead on, then boil and bake!
How to Make the Perfect Baked Potato
Bake a potato and you’re not far from a side dish or an easy dinner (loaded baked potatoes anyone?), and let’s not forget twice-baked potatoes and potato skins. The question is, what’s the best way to bake a potato? Read on.
How to Make a Gingerbread House
Impress everyone you celebrate with this season by showing off your master building skills thanks to step-by-step photos and easy-to-follow directions for a gingerbread house of your very own.
How to Make a Bûche de Noël (Yule Log Cake)
Impress your guests (and yourself) this year by making a traditional yule log cake. It's easier than it looks, and as sweet as it is stunning. Yule be singing its praises!
How to Create the Ultimate Cheese Board
Our local expert on all things cheese, C.J. Bienert, helps us put together the prettiest, picture-perfect cheese board with a variety of textures and flavors. Then, with his suggestions in hand, have some fun creating your own photo-worthy cheese board.
Braising Brisket
How do you cook a tough, flat piece of meat? With less-than-tender cuts like brisket, the moist, gentle heat of braising is the answer.
How to Make Homemade Bratwurst
WHEN IT COMES TO GRILLING OUT, brats are often on the menu. And with more and more people looking to get back to the basics, making your own brats really isn’t a stretch. Plus, when you make them yourself, you know exactly what’s going into them, and they have tons more flavor than store-bought brats. Here's how to make homemade bratwurst.
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Recipes
Creamed Spinach Sauce
This Creamed Spinach Sauce was created to top our Steak House Mushroom Burgers, but it also pairs nicely with grilled steak or pork tenderloin.
Tuscan Beans
These “baked beans” are delicious warm or at room temperature.
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.