How To: Make a Full Breakfast—Without a Skillet
Aren't the weekends extra special when they include a bacon, egg, and pancake breakfast? We call it "Lazy Sunday" for a reason. Actually, who needs it to be a weekend? Monday it is!
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How To: Make One-Pot Pasta That Doesn't Suck
The other day I was perusing my Instagram when I came upon a curious hashtag... #OnePotPasta. Intrigued, I investigated further and discovered a whole world that was previously unbeknownst to me.
How To: 8 Delicious Frozen Waffle Food Hacks
Just like Leslie Knope, I love waffles. Unlike that imaginary character, I don't require that my waffles come from JJ's Diner. I have a deep affinity for frozen waffles as well as the homemade ones. They're so convenient! A few moments in the toaster, and you have a great foundation for a sweet or savory topping, or just a big fat slab of butter and a little syrup. Turns out there's a great big world of frozen waffle innovation out there that I had never dreamed existed. And remember, frozen ...
How To: Screw McDonald's—Make Your Own Big Macs, Egg McMuffins, & Other Famous Mickey D's Meals at Home!
McDonald's is probably the most recognizable fast food chain in the entire world, with over 34,000 restaurants in more than 100 countries. In may not be the healthiest place to get a meal, but like millions of kids in America, I grew up on McDonald's unquestionably delicious products—and I'm still alive.
How To: The 11 Most Deliciously Absurd Thanksgiving Day Meals Ever
Thanksgiving is pretty much the only day out of the year when you can be a complete fatass. It's totally expected, if not encouraged. In fact, if you aren't stuffing your face with a bunch of delicious and unhealthy food, people start to look at you funny.
How To: Make a homemade personal sized pizza
The whole family loves pizza! Why not allow them to make and put their favorite toppings. Watch this how to video and learn how to make your own homemade pizzas that the whole family will enjoy.
How To: For Perfect Sunny-Side Up Eggs Every Time, Whisk Them (Seriously)
Don't Miss: How to Make Perfect Poached Eggs, Every Single Time
How To: Make Witches' Fingers for Halloween
This is a really tasty "scary" snack as it incorporates a lot of the flavours you'd usually put together (along with the almonds)
How To: Double Your Snackage with This Brilliantly Lazy Toaster Oven Hack
The mighty toaster oven may be the most useful small appliance ever, whether you're a college student who needs to heat up your Bagel Bites or a professional looking for a quick way to warm up a frozen pizza after a long day. But that toaster oven is no one-hit wonder. With this smart hack, you can give it double-duty superpowers to heat up not one, but two frozen foods at the same time.
How To: Put Leftover Champagne to Good Use with These Brunch Dishes
The words "leftover champagne" cause us to shudder slightly because, frankly, we are loathe to leave bubbly in the bottle. But in the event that we do have some left over, we put it to use in two egg-cellent ways: baked eggs and scrambled eggs.
How To: BLT + Sushi = Genius
We are huge BLT sandwich fans. We are also huge sushi fans. After a morning spent heatedly debating which of the two we would like for lunch, we ultimately decided that we wanted both.
How To: 5 Shortcuts to Making Killer Breakfasts in a Hurry
Personally, I think everyone should have the freedom to sit down and enjoy a delicious breakfast each morning... but that isn't always attainable, especially because of the prep work and cook time that tasty meals often require.
How To: This Quiche/Soufflé Hybrid Is Both Easy & Delicious
The morning started out like most of them do: I was hungry, and it was time to chow down on some breakfast. However, this particular morning had me craving something besides the usual milk and cereal.
How To: 4 Reasons Why Your Stand Mixer Is More Versatile Than You Ever Imagined
A lot of people like to trash stand mixers for being overpriced and rarely used kitchen appliances. As an avid bread baker I certainly don't agree with that assessment, but I understand where people are coming from. A good Kitchen Aid stand mixer costs a few hundred dollars, and if you only occasionally bake, you probably don't use it much, and therefore aren't getting your money's worth. But what most people don't know is that stand mixers are one of the most versatile appliances in the kitc...
Weird Ingredient Wednesday: The Geoduck, a Mollusk as Weird as It Is Phallic
When you think of bivalves, such as manila clams and oysters, you tend to think of the meat as being nicely tucked in the shell. Anything else would be scary, right?
How To: Holy Crap—Grilled Cheese Is More Than Just a Sandwich
Grilled meat may be a staple of summer barbecues, but grilled cheese should have a place at your outdoor feast as well. I don't mean taking a slice or two of cheese, slapping it between two pieces of bread, and putting it in a pan to create a grilled cheese sandwich. No, I mean literally grilled cheese.
How To: Brûlée Your Hard-Boiled Eggs & 9 More Ways to Use Your Extra Oeufs
We keep at least half a dozen hard-boiled eggs in the fridge for times when we're on the go and need a quick snack. Often, we eat them sliced in half with a pinch of sea salt and black pepper, or we just make some deviled eggs or a quick egg salad—but these gets old very quick, and our creativity tells us to do otherwise.
How To: Toss It or Freeze It? The Ultimate Guide to Refrigerated Meats
When to throw meat away is a common question, and one I often ask when faced with meat sitting in the fridge after a few days. With vegetables, you can usually tell on sight (or with this guide) when they're past due, but meat is not as simple.
Polenta vs Grits: Why Grits Wins (Even When a Recipe Calls for Polenta)
Polenta can cause risotto-like anxiety for the most experienced cook. First of all, making polenta is time-consuming—it can often take upwards of 45 minutes (unless you use this shortcut). And in the midst of this long cooking time, you're constantly stirring to keep the polenta from becoming lumpy. Even after taking the utmost of care, the polenta can still turn out too loose, too firm, or too grainy.
Get Creative: 5 Game-Changing Recipes for Canned Biscuit Dough
In my opinion, biscuits made from scratch (American biscuits, that is, not the British kind) are just flat out amazing, but I'm typically too lazy to actually make them. That's why I always have a can/tube of refrigerated biscuits on hand. They're not only good for quick biscuits and gravy or as a simple side of bread, they can be used for so much more—sweet or savory!
How To: What You Should Eat (& Avoid) When You’re Hungover & Why
As glorious as a good drink (or five) can be, the aftermath of alcohol on the body is one of life's least enjoyable features. A few hours of fun can come at the expense of a day or two of feeling dead to the world, with an upset stomach, an aching body, and a headache that makes it feel as though your friends used your head for a piñata.
News: Why You Should Cook with Beer More Often
"Beer is proof that God loves us and wants us to be happy." We've all seen the quote, attributed to Benjamin Franklin, on numerous shirts, glasses, and bar signs. It's a good, if overused slogan. It makes one clear, indisputable point: beer is great, and life is better with it.
Weird Ingredient Wednesday: Wrap Food with Caul Fat Instead of Bacon
There are tons of greasy drippings that can be used to flavor up any dish, but none will ever be more delicious than animal fat. The bigger and fatter the animal, the juicier and tastier their fat is. For those of you who have had your fill of bacon-anything, here's your next obsession. It's called caul and its very existence will divide those that are serious about their animal fat flavoring from the pretenders.
How To: Grill Pizza Like a Pro
When I was a kid, there was just pizza. You ordered from whatever nationwide chain was near you and they made your pizza in an oven. There certainly weren't these highfalutin pizza subsets that have more choices than a cheese shop. Wood-fired, brick oven, artisanal, make-your-own — it's enough to make you long for simpler times.
How To: DIY Instant Cup O' Noodles for a Better Lunch
Instant ramen and just-add-water noodles are lifesavers because they are convenient and fast, but they are also usually chock-full of processed ingredients and unrecognizable pieces of dehydrated meat and vegetables.
How To: Lasagna Soup, Plus Other Yummy Ways to Use Lasagna Noodles
Lasagna, that layered, creamy baked pasta dish, is a lovely comfort food that's great for a crowd. But if you've ever made it, then you know you're usually left with some leftover lasagna noodles. (Although that's always better than the frustration of running out of the noodles while you're still making a traditional lasagna.) Still, what do you do when you're still left with a bowlful of the wide ribbons?
Weird Ingredient Wednesday: Cook with Lapsang Souchong Tea
Like cigars and whiskey, Lapsang Souchong tea is an acquired taste. Some people never get over the pungent, tarry flavor and intense smell of the beverage, but using it as a rub, marinade, or other seasoning is totally smart. The tea adds a smoky yet not overwhelming flavor to dishes of all kinds. With it, you can easily get barbecue-like results for meats and vegetables, all without breaking out the grill. Lapsang Souchong tea smells like a dry campfire and tastes like a smoked sausage cooke...
Turkey Day Hacks: 7 Alternatives to Traditional Stuffing
When it comes to Thanksgiving, some people live for stuffing (or dressing, if that's what you call it). Personally, I love all stuffing, even the boxed kind. However, even the classics can start to feel a little staid and dull after a while.
How To: Cook Polenta in 15 Minutes Instead of 40
I became a big fan of polenta while studying Italian cooking. Previously, it never occurred to me that ground corn could create a dish that could rival the best pastas or potatoes. Those rich, golden bowls of cornmeal, cooked until tender and flavored with good olive oil, butter, sea salt, and fresh herbs soon became one of my favorite things to eat.
News: 13 Delicious Egg-in-the-Hole Remixes You Gotta Try
Okay, so you've read our guide on how to make the perfect poached egg. Maybe you've also read our tutorials on making great hard-boiled eggs and even scrambled hard-boiled eggs. Now comes the question: what's next?
How To: 10 Easy Tricks to Make Store-Bought Pasta Sauce Taste Homemade
There's nothing better than real, homemade tomato sauce, but to really develop the flavors, it usually has to simmer for a few hours. And while it's totally worth doing if you have the time, some nights it's just not an option. That's where the pre-made stuff comes in. Jarred pasta sauce certainly doesn't taste the same, but it's really easy to dress up when you need something quick. If you don't want anyone to know your "secret recipe," here are 10 ways to make store-bought spaghetti or mari...
How To: 15 Lightning-Fast Dishes for the Chronically Impatient
My husband's and my daily schedules are constantly changing. Frankly, it's complete chaos sometimes, so I can't plan to have elaborate dinners on the table at six o'clock every day. And by the time we actually get to eating in the evening, we've become so hungry that our moods have taken a nosedive.
How To: Never F' Up a Frittata Again with These 5 Tips
A carefully constructed frittata is one of the culinary world's perfect wonders. It's inexpensive to create, can be made with all sorts of leftovers, and is outstanding to eat for breakfast, lunch, or dinner. However, frittatas can go downhill fast and come out spongy, tasteless, dry, and over-done.
How To: 10 Clever Ways to Use Juicing Pulp in Your Cooking
Juicing fruits and vegetables is very beneficial to your health. For some, it's a trend; but to me, it's a part of my morning routine.
How To: The Veterans Day Guide to Free Food & Discounted Deals for November 11, 2014
Attention all veterans and active-duty military personnel—this coming Tuesday, November 11th, is Veterans Day, that time of year where the whole country thanks us for our service. For the most part, a simple thanks will do, but some folks like to go above and beyond and give us veterans free or discounted meals and discounts on merchandise in stores.
How To: The Ultimate Garlic Cheat Sheet: Which Type of Garlic Goes Best with What?
Go to a chain supermarket, and chances are you'll see one type of garlic—maybe two or three if you're lucky. However, there's a mouthwatering slew of Allium sativum out there, far beyond those papery white bulbs most of us encounter at the nearest Stop 'n' Shop.
How To: Why Life Is More Fun When You Eat Bacon & Cook with Bacon Fat
I grew up in a household where bacon was considered its own necessary food group. My mom saved the bacon fat in a jar and reused it in other dishes, which my friends considered vile, unless they were also from immigrant families or the American South, where saving bacon fat has never gone out of style.
How To: Prepare Creole seafood stew
Iin this Creole cooking video series, learn how to make a seafood stew recipe with crab, catfish, scallops, shrimp, clams, and sausage. Our expert Nawlins chef, Karl James, will walk you through this easy recipe step-by-step, with ingredients needed, how to season the dish, how to cut and prepare the seafood and vegetables, how to render sausage fat, how to make a roux, how to sweat the trinity mixture, and then how to bring it all together in one delicious bowl of stew.
How To: Make a chicken ciabatta sandwich
In this cooking class on video, learn how to make sausage stuffed chicken ciabatta sandwiches with pan gravy and dressing on the side. Our expert cook will walk you through this savory recipe with step-by-step instructions, including tips on how to cook the sausage, wash and chop the vegetables, prepare the bread, make the stuffing, clean and trim the chicken, make white wine infused gravy, and pull it all together into one delicious dish.
How To: Make a seafood stew with Bobby Flay
Celebrity chef Bobby Flay teaches us to make an elaborate seafood stew. If you really want to impress some open-minded guests and have some experience making your way around the grill, than this recipe is for you. It involves several kind of shellfish, anodouille sausage, and a secret ingredient that even the aforementioned open-minded guests are better off not knowing about: anchovies. Don't be scared, when combined with all of the other ingredients they go from dominating the dish, as they ...