Articles
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Tips
What’s the best rice for paella?
What type of rice is used for paella? Is paella rice the same as Valencia rice?
What is the difference between regular, raw, and manuka honey?
What’s the difference between proof and ABV?
What does ABV mean? Are ABV and Proof standard measurements?
The Best Way to Store Nuts and Seeds
What's the best way to store nuts and seeds? Should nuts and seeds be stored in the pantry or the freezer? How long can nuts be kept in the refrigerator?
Tawny vs Ruby Port
What is the difference between tawny and ruby port? What qualifies as an LVB port or a vintage port?
What is inulin?
What is inulin, and which foods contain it?
How is rock shrimp different from regular shrimp?
What does rock shrimp taste like? Are rock shrimp good to eat?
What is 'Nduja?
What is 'ndjua paste made of? What does 'nduja taste like?
What are bay leaves?
What is a bay leaf? Where did bay leaf come from, and how is it used?
Almond Paste vs Marzipan
What is the difference between almond paste and marzipan? Can you subsitute almond paste for marzipan?
What is Lemongrass?
What is lemongrass used for? Where can you find lemongrass?
What is Black Cocoa Powder?
Can black cocoa powder be substituted for unsweetened cocoa powder in recipes?
How-To's
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Recipes
Pear-Vanilla Compote
This Pear-Vanilla Compote makes a sweet accompaniment to a comforting braised brisket dinner. A splash of pear brandy or nectar enhances the overall pear flavor, and vanilla makes it taste like home.
“Quiche Lorraine” Breakfast Sandwiches with avocado & mixed salad greens
All the flavors of a classic Quiche Lorraine are rolled into one easy-to-make breakfast sandwich.
Tomato Jam and Smoked Paprika Granola
Savory granola is the perfect addition when you want to add a little crunch or umami to puréed soups, salads, or roasted vegetables.
From snacks, dips, and condiments to soups, braises, and desserts, Marisa McClellan does a fabulous job transforming your preserves into some new and exceptional dishes. If you’re looking for ways to use up jams or fruit butters, granola is the answer. By using jams in granola it allows you to toss your nuts and oats in a slurry of sweet preserves with a…
Shanghai Mule with White Claw Lime Hard Seltzer
Hard seltzer water is a popular canned cocktail that’s flooded the market. Whether you’re already on board or just curious, these easy recipes turn the bubbly beverage into some of our new favorite refreshing cocktails, like this Shanghai Mule. The kicker in this mule is the candied ginger — swizzle a slice and see what we mean.
Black Cherry Smash with Budweiser Black Cherry Hard Seltzer
This Black Cherry Smash cocktail makes the case that bourbon and black cherry have a taste affinity that’s meant to be.
What started with everyone drinking posh sparkling waters has manifested into “hard seltzer” or soda water mixed with neutral-flavored alcohol, plus flavoring. Hard seltzer is sparkling water, aka club soda, instilled with attitude; generally between 4.5% and 7% ABV. Citrus, berry flavored,…
Iced Carajillo with Pabst Hard Coffee
Hard seltzer water is a popular canned cocktail that’s flooded the market. Whether you’re already on board or just curious, these easy recipes turn the bubbly beverage into some of our new favorite refreshing cocktails, like this Iced Carajillo with Pabst Hard Coffee and Licor 43. Made from 43 different ingredients, Spain’s Licor 43 is a vanilla-ish flavored liqueur with citrus, botanic, sweet, and floral notes.
Artisan Fire Pizza Dough
Kalamazoo Outdoor Gourmet knows how to create some tasty pizzas on the grill. The Food + Fire cookbook has pizzas for every meal — breakfast, lunch, dinner, or dessert. The hard part is deciding which one to make first — but they all begin with this Artisan Fire Pizza Dough.
This dough uses a blend of bread flour and Caputo Tipo ‘00 flour — the Italian flour used by Neapolitan pizza restaurants due to…
Bread-and-Butter Pickles
Sweet, salty, and crisp — you can’t go wrong with these classic Bread-and-Butter Pickles!
Miso Butterscotch Sauce
This butterscotch sauce is like none you’ve had before — it’s sweet, but slightly salty with a touch of umami essence — your ice cream is about to get real happy. Butterscotch sauce benefits from salt, too. Like salted caramel, it keeps the sauce from becoming saccharine sweet — it’s perfectly balanced.
Homemade Pop Tarts with strawberry or brown sugar-cinnamon filling
Homemade pop tarts — need we say more? Tender buttery crust, with two fillings to choose from, don’t let their cuteness stop you from eating more than one. This recipe makes either 6 strawberry pop tarts, or 6 brown sugar pop tarts.
Homemade Animal Cookies
Line up for these (almost) too-adorable-to-eat homemade treats. No need to frost these animal cookies — with three different flavors, they’re roaring good.
Apple Puff Pancake with apple cider-caramel sauce
Easier than apple pie, but equally as delicious with much more ta-da than basic breakfast fare, this baked Granny Smith Apple Puff Pancake is fall at its finest.
More crêpe-like than a flapjack, Dutch baby pancakes are the ideal vehicle for buttery, cinnamon-spiced, sautéed Granny Smith apples. With an apple-cider caramel sauce, this breakfast is fit for a king (or a queen).