Remember to use fresh ingredients when making speciality alcoholic drinks. When you make the bay syrup, don't add too much sugar as the bay already has a sweet flavor. You could also try muddling a few bay leaves with the ginger if you don't want to make the syrup. The peachtini makes a delicious addition to your knowledge of bartending and mixed drink recipes. Enjoy a peachtini at your next cocktail party!
This wonderful all purpose marinade uses lemon, garlic, and olive oil for its base. It is perfect for marinating any type of seafood, such as shrimp scampi and works great as a base for grilled Mahi Mahi or your favorite tilapia fish recipes. Use it on chicken or pork to brighten up the flavors while grilling. Just soak your meat of choice in the marinade for 30 minutes and prepare as desired. You'll find this an indispensable recipe in your kitchen. The ingredients are lemon, cilantro, garli...
Check out this how to video to learn how to make pico de gallo. Experience a new video cookbook with delicious summertime recipes, perfect for your picnic basket or backyard BBQ table. Watch this how to video and learn to make pico de gallo, a Mexican style chopped salsa.
Wrapping meat or fish in foil and then baking it is a whole lot like steaming vegetables: Both methods are healthy and help intensify the flavor of whatever's wrapped inside. This video presents a way to bake white fish along with delicious vegetables in foil.
Here we go making another Italian dinner that we all enjoy so much. Thats right home made Italian meatballs. We makes the sauce and the meatballs. You can have them with any pasta dish or even on an Italian roll.
Watch this how to vidoe and learn how to make mouth-watering southern-style power slaw. This slaw recipe goes great with chicken.
Before you start this recipe, make sure you have the proper pan: You'll need a 9- or 10-inch cake pan with sides that are at least 2 inches tall. (Most standard 9-inch cake pans have 1-inch sides, which will leave you with overflowing batter.) If you strike out in the cake pan department, an ovenproof skillet with similar dimensions will work. This cake is so fabulous, I would strongly consider buying a 9 by 2-inch cake pan especially for this recipe. It's surprisingly easy to make, and as a ...
Lamberts Downtown Barbecue in Austin, Texas, is famous for their smoked coffee-rubbed brisket. Chef Lou Lambert has adapted the recipe for the home kitchen by roasting the brisket rather than smoking it. Easy to assemble and cook, this brisket packs amazing flavor and can be served warm or at room temperature. The coffee rub, carrots and onions add sweetness and depth to the slow-cooked meat. The rub is equally good on chicken, pork tenderloin or ribs.
This is a short "How to" on corning beef. While this recipe is presented "as is" and at the end of this video, you may wish to make substitutions on your own depending on your tastes and spice cabinet. Probably most common difference in other folk's recipes is that they often use commercial pickling spice blends. You can do that was well. You can also use all allspice or cloves rather than the blend of both. They are very similar flavors.
Guacamole is a healthy and delicious appetizer, snack, or spread. Learn to choose and cut avocados, then combine them with a lime-based marinade for a delightful balance of flavor. Guacamole is only as good as the avocado that you buy for it. You really want your avocados soft but not too mushy. So that's how you would shop for an avocado. The next thing that you would do is take the pit out. If you're finding that the pits are really not coming out of the avocado, you have an avocado that is...
Making hollandaise sauce isn't as difficult as you may think. Check out this simple recipe for creamy hollandaise sauce. Hollandaise sauce has withstood the test of time. Historians traced its first appearance to a cookbook that's nearly 400 years old. Despite import and export worldwide, the recipe has remained much the same. We use hollandaise sauce on meat and vegetables but the most common destination is on eggs benedict. Tinkering with this recipe is simple, as you flavor to your own tas...
Although Instagram's summer stickers will only be here for the summer, the ice cream cone is still currently one of the most fun ones to play around with in Stories. It's also one of the stickers that lets you pick your preferred flavor of ice cream, rather than forcing just one type of flavor on you.
No one ever said you had to be a culturally-relevant pun for Halloween, you know—or a scantily-dressed version of the inmates from Orange is the New Black.
Summer means watermelon. Juicy, pink-fleshed, and ever-so-tasty, this pepo is a seasonal sensation. But while cost effective, purchasing a whole, large watermelon can lead to melon monotony and maybe even a rotting rind in the fridge. To keep that from ever happening, here are 15 creative ways to use up that wondrous watermelon. Waste not, want not!
The freezer section at your local grocery store may have plenty of popsicle flavors, but they're mostly going to be the same old fruit-flavored varities you've been shoving in your mouths for years. None of those will truly get your tastebuds rolling like some creative homemade versions will. We've already shown you some crazy sounding ones made with Oreos, veggies, and coconut flakes, but now we're back with some more chilling ideas. Just wait until you get down to the corn one!
When we were kids, snacks on-the-go or in our lunch box were often Kellogg's Nutri-Grain cereal bars. There were flavors like strawberry, blueberry, and our beloved apple-cinnamon.
Step aside, ginger ale; ginger beer is here, and it's delicious. Ginger beer is made by fermenting a combination of ginger simple syrup, yeast, and water, which gives it its robust flavor and sparkling quality. It's extremely simple to make, but you do have to wait a bit for the final product. After a few days, though, your ginger beer will be sparkling and ready to drink as is, or in your favorite cocktail.
Garlic is a key ingredient in many delicious meals, and if you've been a fan of our site for even a short while, it's no secret that we love to share tricks and tips to make cooking with garlic even easier than you first assumed.
When given the choice between canned and dried beans, many of us are guilty of reaching for cans. They're much more convenient than investing 5-6 hours of your time to make dried beans edible.
Pickles come in all shapes, sizes, and names (gherkins in the UK, cornichons in France). There are even crazy flavors such as koolickles—dill pickles soaked in a mixture of Kool-Aid and brine, an American South favorite. Whatever sort of pickle tickles your fancy, you can count on one thing: there's always leftover juice once they've been eaten and enjoyed.
When a headache strikes, I reach for the nearest painkiller. Forget closing my eyes, laying down, or even applying an ice pack—I seek the quickest and most immediate relief possible, and normally that comes in the form of pills. However, fast relief can be found from another, more natural source: herbal beverages. So if you're tired of popping pills when you have aches and pains, try some of these herbal drinks out instead.
My Cuisinart ice cream maker was a wedding gift; it wasn't something on my list, but I jumped up and down with delight when I unwrapped it. I never would've purchased this appliance on my own because it didn't seem practical, yet I loved the idea of making homemade ice cream.
This is the easiest cookie batch you'll ever bake, I promise. And no, take-and-bake cookie dough doesn't count. With this recipe, it'll take you less than 20 minutes to go from your sad, cookie-less life to cookies in your absolute favorite flavor... of cake.
During my time living in dorm rooms and small apartments, I would find myself in need of many different appliances—a food processor for making hummus, a blender for vegetable smoothies, or even a mortar and pestle for muddling mojito-bound mint leaves. Luckily, there was one tiny, inconspicuous tool that solved all of these problems: the coffee grinder.
If you're a frequent baker like myself, you've probably realized that one box of cake mix makes quite a bit of cake. If your goal is to make a simple Bundt or an easy dozen cupcakes, all you really need is half the box mix—which leaves the other half for another baking occasion.
A friend of mine is a classically trained chef, and she often invites me over to her house to eat whatever goodies she has concocted. A few years ago I asked her the cliché question that every chef is sick of answering: "What's your favorite food?"
Cheese might be one of the most satisfying snacks around, whether you prefer a slice of snappy Irish cheddar or a creamy, rich portion of Brie. It's been called "dairy crack" by a respected physician and for good reason: eating cheese produces casomorphins, which effect the human body like opiates. It also contains trace amounts of actual morphine.
I know people who hate mayonnaise. I know people who detest ketchup. But I know almost no one that hates mustard, and that's because mustard has a complexity and depth that bland mayo and ketchup do not. Mustard runs the gamut from smooth and subtle to sharp and spicy, especially when you know how to make your own.
Brining is magic. All you have to do is make a mild saline solution, toss in your protein of choice, let it soak, and cook. You end up with incredibly tender, flavorful meat or tofu for very little effort. So why aren't more of us doing it?
You already know that 3D-printing technology is swiftly evolving—it's been used to print balloon animals, bikinis, and house keys, and there's even an affordable home version of the printer, as well as one you can 3D print.
Marinades are among my all-time favorite tricks as a cook for several reasons. They're easy like Sunday morning, they let time do what it's supposed to, which is work for you, and you get a huge return for relatively little effort on your part.
We've already taught you a few tricks for getting chilled, rock-hard butter to spread easily on toast, and some of you probably bypass that issue entirely by purchasing spreadable butter from the supermarket. But why waste your money when you can make a healthier, tastier version at home for a fraction of the cost?
When I first started cooking, if I saw lemon juice or zest in a recipe, I almost always left it out. Unless it was a main component, I never thought it made much of a difference in the overall flavor of the dish, but I couldn't have been more wrong.
Caramelized onions are one of those ingredients you can add that immediately makes any dish feel a little fancier. They have that delicious savory-sweet combination, they're great in almost anything, and they're surprisingly easy to pull off at home. So why don't more people make them?
No matter which brand you buy, microwave popcorn never tastes as good as its movie theater counterpart. Even if you pop it yourself on the stovetop and drizzle it with real butter, it doesn't have the same flavor. That's because movie theaters don't use real butter—their popcorn has one secret ingredient that gives it that distinct taste.
Assuming that you are living north of the equator, ‘tis the summer season for brewing your own sun tea. Unlike the conventional method of dunking tea bags in boiling hot water for several minutes, sun tea is brewed over the course of several hours through the natural heat of direct sunlight.
Here's a great recipe showing you how to make traditional, restaurant style rice. Grab a sombrero and Ole because this rice is awesome!
In this culinary how-to from ShowMetheCurry, you'll learn how to prepare a spanish and artichoke dip, which, apart from being delectable in its own right, is a great guacamole substitute for the avacado averse.
This tutorial video will teach you how to make low-salt, lacto-fermented sauerkraut using the whey from Greek-style yogurt.
The great thing about burritos is that you can make them to your personal taste and fill them with whatever you like. Today, we are going to fill the burrito with a few of my favorites. We have a base of black beans, rice, some sautéed green pepper and red onion, grated Monterey jack cheese, a little bit of sour cream and some salsa. But again, the fillings are versatile, it is the assembly of the burrito itself that we are going to concentrate on. he first key to making a great burrito, and ...
