Reheat Fried Green Beans In The Toaster Oven For That Crunch You Love
What happens when you've got a dish full of fries in the fridge and you're craving that crunch you loved the first time? The answer lies in your toaster oven.
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Crème Fraîche Is The Perfect Clotted Cream Substitute For Tea Time
If you've run out of clotted cream and have a tub of crème fraîche sitting in the fridge, you may be in luck. It can save tea time in more ways than one.
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For Tastier Muffuletta Sandwiches, Store Them Longer Before You Eat
A beautiful Italian-inspired muffuletta sandwich packs in so many punchy flavors, it actually tastes even better the next day, when they've melded together.
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Roast Ginger To Elevate The Flavors Of Carrot Soup
Ginger is the root of flavor for so many dishes, pun definitely intended. Roasting your ginger before incorporating it into a carrot soup will elevate things.
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The Dire Consequence Of Adding Too Much Liquor To Homemade Ice Cream
Adding a drop of booze to homemade ice cream can do wonders for the flavor and texture, but pour in too much and you'll have a heap of problems on your hands.
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Why Ina Garten Would Never Make Bouillabaisse For A Dinner Party
Ina Garten's not doubting the deliciousness of bouillabaisse, in fact, she loves it, but preparing the Provençal fish stew can be quite the ordeal.
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For Perfect Fried Eggs, Separate The Yolks From The Whites
Still trying to achieve that picturesque sunny-side-up egg but fall short every time? Unlock your egg's potential by separating the yolks and whites.
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15 Ways To Upgrade Canned Sloppy Joe Sauce
Sloppy Joe sandwiches can become something special by adding a variety of creative ingredients with the canned sauce, many of which you might not expect.
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Top Chocolate Ice Cream With Guinness For A Decadent Float
Take your ice-cream float game up a gear with this Guinness pairing. It turns out everyone's favorite Irish pint tastes fantastic with some sweet cold gelato.
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Challah Bread Is The Secret To An Even Richer Stuffing
One of the most popular side dishes of all time, stuffing is a holiday dinner superstar and you can take the deliciousness up a level by using challah bread.
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Is It Dangerous To Put Styrofoam In The Oven?
The convenience of reheating leftover take out food right in the containers it came in is hard to beat, but is it safe to put Styrofoam in the oven?
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15 Ways To Make Canned Sauerkraut Taste Better
Not everybody has time to make their own sauerkraut, but the canned option is a decent alternative -- or an excellent substitute with these secret weapons.
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The Right Way To Adjust Oven Racks When Broiling A Cut Of Meat
Master broiling by learning about the best rack placement. Discover the ideal heights for thin and thick cuts of meat to achieve mouthwatering results.
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16 Ways To Elevate Canned Sardines
Canned sardines might seem basic, but you're just a few ingredients and techniques away from turning this simple tinned fish into a dinnertime showstopper.
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To Avoid A Mushy Mess, Never Mix Crab Meat With A Spoon
One of the best qualities of crab can make it difficult to work with if you're not careful. The delicate structure can cause it to become mushy if overworked.
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The Best Type Of Pasta Sauce To Pair With Linguine
Any type of pasta can theoretically be paired with any type of sauce, but there are certain tried-and-true combinations that make the most sense.
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11 Tips You Need For Cooking Roast Beef In The Air Fryer
Craving roast beef but short on time? Consider popping it in an air fryer for a fast, convenient weekday dinner. Read on for all the tips.
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For A Lighter Philly Cheesesteak, Wrap Everything In Lettuce
What may be seen as an inexcusable abomination of an authentic recipe to some may be exactly what you need in order to indulge in a Philly classic.
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Take Pork Chops To The Next Level With An Easy Jam And Mustard Glaze
If you're looking for a way to upgrade your next batch of pork chops, consider marinating and glazing them with the easy yet complex combo of jam and mustard.
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How To Make Classic French Cassoulet
This year, finally master cassoulet, the French stew of white beans, duck confit and garlic sausage. (Plus, find an Instant Pot cassoulet recipe, too.)
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Elevate Your Pasta Salad With A Drizzle Of Spicy And Sweet Glaze
When your standard recipes get boring, it's time to switch things up. For pasta salad, you can't go wrong with a mix of flavors that bring a swicy bit of tang.
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Marcona Almonds Are Ina Garten's Go-To For An Even More Flavorful Crunch
Originating in Spain, these nuts are different from regular almonds in many ways and according to her 'Cook Like A Pro' cookbook, they are Ina Garten's go-to.
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Why The Flat Whisk Will Be Your New Favorite Kitchen Tool
Whether a dough or danish, a whisk will do a great job of cutting through thick or heavy batters, but the classic kitchen tool has a pretty awesome variant.
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For Chili-Packed Pizza, Substitute The Tomato Sauce With Harissa
If you're looking to heat up your next homemade pizza night, turn to the North African and Middle Eastern staple that delivers a spicy kick.
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For Delicious Texture In Chicken And Dumplings Soup, Start With A Thin Broth
For such a thick and rich end result, you may be surprised to find out that a thinner starting point is the way to go. We'll explain why that is.
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How To Booze Up Your Compound Butter With Red Wine
Mixing herbs into butter is a great way to add flavor to vegetables, steaks and fish, but pour in a splash of red wine, too, and you've got an instant upgrade.
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Use Mini Cucumbers For Spicy Tuna Rolls Without The Rice
Revolutionize your sushi game by ditching the rice, using cucumbers as your new base. Explore limitless fish and garnish options for this fresh twist.
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