The bright flavors of lemon and sage transform bland chicken breasts in this simple and fast marinade.
Author: Peggy Trowbridge Filippone
Follow this step-by-step guide to transform apple scraps into apple pectin. It's an essential ingredient in homemade jams and jellies.
Author: Leda Meredith
Cassoulet on a weeknight? It's possible! This quick and easy cassoulet with white beans, chicken, and sausages comes together in about 45 minutes.
Author: Sally Vargas
These refrigerator cucumber pickles have a classic deli dill flavor and crunch. They are ready to eat in just a few days and don't require canning.
Author: Leda Meredith
Brown sugar seven-minute frosting recipe is made with egg whites and brown sugar, along with vanilla. Also other frosting recipes.
Author: Diana Rattray
Our super easy and delicious recipe for gingersnap pie crust takes minutes to make and uses just four ingredients.
Author: Linda Larsen
This homemade Italian sausage recipe not only enables you to maintain full control over the quality of your sausage, it also tastes WAY better than store-bought! It's super easy to make and you can...
Author: Kimberly Killebrew
Our flavorful barbecue sauce is a nice choice for pork, chicken, or shredded beef barbecue, and has a sweet and hot flavor.
Author: Diana Rattray
This citrus turkey brine offers tangy flavor but also acts to tenderize the meat of the poultry. Treat your taste buds with this tantalizing recipe.
Author: Derrick Riches
Follow this simple recipe to make your own brown sugar by combining white sugar and molasses.
Author: Danilo Alfaro
This roux recipe is the quickest way to make Cajun roux, which is used to thicken a sauce or stew and deepen the flavor.
Author: Terri Wuerthner
Tahini is a paste made of ground sesame seeds that is used in many Near Eastern, Middle Eastern, and Far Eastern recipes, including hummus and halva.
Author: Peggy Trowbridge Filippone
These home canned dill pickles are easy and delicious, and these pickled cukes give that crunchy flavor any home chef would be proud to jar.
Author: Diana Rattray
There's no real need to buy a jar of mixed spice when you probably have everything that goes into a homemade Mixed Spice recipe like mine! It's as simple as measuring and combining.
Author: Gemma Stafford
Roast beetroot is simple and easy, creating beetroots with an intense, sweet flavor, ready to use in recipes calling for beets. Delicious.
Author: Elaine Lemm
Learn how to make your own lime cordial. This sweetened substitute for lime juice is used in homemade sodas and many popular cocktails, like the gimlet.
Author: Colleen Graham
It's easy to buy packaged Italian breadcrumbs in the grocery store, but once you make your own, you might never go back to store-bought version.
Author: Kristina Vanni
The famous Moroccan spice blend, ras el hanout, might include 30 or more ingredients. This recipe is simpler but still tasty and aromatic.
Author: Christine Benlafquih
Hot pepper is notably absent from this mixture-unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste.
Author: Ramin Ganeshram
This basic turkey (or chicken) gravy uses pan drippings to make a classic old-fashioned gravy. Use this recipe for your Thanksgiving gravy.
Author: Diana Rattray
Sauté earthy mushrooms, fresh herbs and a splash of red wine vinegar then serve over a bowl of cheesy polenta for a quick weeknight vegetarian meal.
Author: Liz Tarpy
Dehydrating apples is easy and creates a tasty, portable, healthy snack. Learn which varieties are best and how to dry fresh apples in your oven.
Author: Leda Meredith
Discover the joy of making raspberry liqueur at home. With this easy recipe, you can create a delicious version of Chambord for a fraction of the cost.
Author: Colleen Graham
A staple of Ashkenazi Jewish cooking, schmaltz made from rendered chicken fat takes some time, but pays off by adding tons of flavor to dishes like chopped liver and matzo balls.
Author: Daniel Gritzer
Everything you need to know about making fresh steamed dumpling dough from scratch, dumpling filling, the working process, and how to cook and store, with step-by-step photos and video.
Author: Maggie Zhu
My Perfect Homemade Corn Syrup Substitute is a candy-like sauce cooks up to be super thick, full-bodied, and sweet just like real corn syrup.
Author: Gemma Stafford
Although pears are traditionally canned in sugar syrup, it is possible to preserve fresh pears with no added sugar. Discover the best way to can pears.
Author: Leda Meredith
To make sourdough bread, you need a starter. This basic recipe for sourdough starter is perfect for beginners.
Author: Elizabeth Yetter
These chili-lime peanuts are completely addictive and absolutely perfect for munching with a cold beer or, better yet, a margarita....
Author: Lucy Baker
Instant Pot Pinto Beans are easy to make and a versatile ingredient for quick, healthy meals. How to cook pinto beans from dry in your Instant Pot, with cook times for both soaked and unsoaked beans. Use...
Author: Kristine Rosenblatt
This recipe for Czech poppy seed roll or kolace filling calls for freshly ground poppy seeds, milk, corn syrup, sugar, and butter.
Author: Barbara Rolek
These Homemade Italian Bread Crumbs with just three ingredients to use in any recipe that requires Italian Style Seasoned Bread Crumbs!
Author: Elizabeth Lindemann
Use this simple covered pan method to make perfect sunny-side up eggs in under 5 minutes. All you need are eggs, olive oil, and a little seasoning.
Author: Diana Rattray
This pate brisee pastry dough recipe is the versatile foundation of many great pie and tart recipes.
Author: Rebecca Franklin
Achiote paste is used as a meat rub and as an ingredient in southeastern Mexican dishes. It's easy to make your own from annatto seeds and spices.
Author: Chelsie Kenyon
Learn how to roast poblano peppers in the oven (psst -- it's not hard!). Just a little bit of olive oil and a baking sheet are all you need to make roasted peppers year-round and in any kind of stove.
Author: Alyssa
Skip pizza delivery tonight! Revamp your beloved pepperoni pizza into this crowd-pleasing casserole with pasta, marinara, pepperoni, and lots of cheese.
Author: Hannah Zimmerman
This delicious soy and garlic marinade works really well on all kinds of meat, poultry, seafood, and vegetables.
Author: Derrick Riches
Savor the flavor of in-season raspberries longer by turning them into a liqueur. It's delicious sipped on its own, added to your favorite cocktail, or mixed with club soda.
Author: Elana Lepkowski
Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.
Author: Joshua Bousel
Citrus slices can be easily canned and ready to use for fruit salads and desserts. Just be careful to remove the membranes if you're using whole segments.
Author: Sean Timberlake
Use this ricotta cheese and spinach filling for ravioli, tortellini, and other filled kinds of pasta. A variation is given for a spinach and pancetta filling.
Author: Peggy Trowbridge Filippone
It's easy to make your own pistachio butter at home. All you need are two simple ingredients and a food processor.
Author: Kristina Vanni
Make brine-cured olives at home with this simple step-by-step guide. Raw olives are left to sit in a salt and water mixture for weeks until cured.
Author: Leda Meredith
A kosher for Passover, dairy-free recipe for lemon curd made with sugar, lemon juice and zest, and enriched with extra-virgin olive oil.
Author: Miri Rotkovitz
Homemade Condensed Cheddar Cheese Soup is easy to make and a perfect substitute for the Campbell's Soup canned variety you use in your favorite casseroles.
Author: Sabrina Snyder
New Orleans Red Gravy is made with tomatoes, onions, green peppers and Creole spices, and my own little secret touch, this stuff will have your mouth watering.
Author: Danielle Wolter
Lavender simple syrup is a great way to add the herb's floral flavor to cocktails. Learn how to make this delightful and easy drink sweetener at home.
Author: Colleen Graham
My Mum's recipe for an easy, shortcut Puff Pastry recipe is so fast to make without all the folding like a traditional pastry, but it still yields amazing results.
Author: Gemma Stafford