Nutmeg Helps Spinach Flavor Pop When Making Savory Crespelles
If you only think of nutmeg as a baking spice, you're missing out on its unique ability to amplify flavors in your savory dishes like spinach crespelles.
Read MoreIf you only think of nutmeg as a baking spice, you're missing out on its unique ability to amplify flavors in your savory dishes like spinach crespelles.
Read MoreIt combines butter with ground coffee beans and confectioners sugar, resulting in a spread that's equal parts creamy and sweet, with a boost of caffeine.
Read MoreOne easy way to change them up is to try pairing the peanut butter with different fruits. Your mind likely went to the banana pairing, but there are more.
Read MoreThe best arroz rojo is made with homemade tomato puree, and it's important to add the juice before you mix in broth to deepen the flavor and for a cooked taste.
Read MoreIf reheating leftovers on the days following the feast feels like recreating the massive meal over and over again, give this hack a try instead.
Read MoreMayonnaise may seem like an odd choice for pairing with salmon, but the condiment's fats keep the fish moist on the inside yet perfectly crispy on the outside.
Read MoreWhen it comes to making beef jerky, the way you cut the meat can drastically impact the texture, flavor, and overall eating experience of your jerky.
Read MoreJazz up your morning breakfast by adding some indulgent dark chocolate to your quinoa bowl. As a bonus, this sweet delicacy happens to be a superfood, too!
Read MoreWhile you may associate cubed tofu with stir fries and curries, it'll also make the perfect plant-based protein topping for your next homemade veggie pizza.
Read MoreAre you great at grating, or is it a great big headache to prep cheese for your favorite pasta sauce? Find out which grater is the best choice for cheese sauce.
Read MoreThere are several ways to enhance your go-to pesto recipe. One of our favorite techniques is toast the pine nuts for a stronger, more sophisticated flavor.
Read MoreIf you're looking for a new mix-in to upgrade your mashed potatoes, watercress is a perfect choice. The watercress leaves bring texture and a peppery flavor.
Read MoreThat timeless classic may feel a little stale if you're used to eating it on a regular basis. We've got you covered with 20 easy ways to upgrade a PB&J.
Read MoreThough the savory taste of Vegemite isn't for every palate, the recognizable spread can bring an extra zing to your next plate of avocado toast.
Read MoreThere are some tips for making an optimal steak salad. One question that arises is what cut of steak to use, and it comes down to one key feature of the meat.
Read MoreSometimes, that Thanksgiving Day turkey is only as good as its gravy. Luckily, award-winning chef Andrew Zimmern has some tips for making the perfect dressing.
Read MoreHave you ever accidentally ruined what should be a delicious plate of leftover pasta and turned it into one solid clump? We've got the solution.
Read MoreFor a hearty, satisfying, and delicious breakfast, consider making a breakfast casserole. To make the dish visually stunning, use half moon-shaped bagels.
Read MoreOkra is off-putting for many people due to its sometimes slimy texture. However, when cooking it, it may be worth leaning into the odd texture.
Read MoreWhen cooking a large chunk of meat in the slow cooker, like a Sunday roast, it's best to cut it in half to ensure even cooking. Plus, it has other benefits.
Read MoreChefs love crème fraîche, sour cream's rich cousin. It can be hard to find and expensive. Luckily, it's simple to make at home with buttermilk and heavy cream.
Read MoreYou may not always be able to buy fresh crab legs. But luckily, with these thawing and cooking tips, your crab legs may turn out dock-quality.
Read MoreCooking up a roast duck anytime soon? Make sure to take this final step to ensure you get the best flavor and texture on your bird.
Read MoreThe Instant Pot is great for cooking many recipes, including those with lentils, but if you have red or yellow lentils there's something you need to know.
Read MoreThere are other speculations as to how Pittsburgh-style steak came about, but these days, it describes any steak with a very charred outside and a red inside.
Read MoreKristen Kish told us the types of dishes she recommends cooking around the holidays, including for those meals between special feasts and events.
Read MoreA hint of orange zest is perfect to liven up balsamic-glazed beets -- and a number of other beet-forward recipes, from sides and salads to sauces and pastries.
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