This crème anglaise recipe is a classic vanilla custard sauce, using milk instead of heavy cream. For drizzling over cake, fruit, ice cream, and more.
Author: Danilo Alfaro
This thin chocolate glaze is the perfect icing for a quick cake, doughnut, or dessert topping. The icing firms up to make a glossy finish.
Author: Diana Rattray
Use this all-purpose pork dry rub for all of your pork recipes. It'll give your pork the best flavor! Learn how to make a pork dry rub here.
Author: David & Debbie Spivey
This easy recipe for drop dumplings requires only four ingredients and is perfect for chicken and beef stews and soups. Add parsley or chives for color.
Author: Diana Rattray
My Foolproof Creme Anglaise is a sweet custard-like sauce, the name of which is French for "English cream," and my method truly is foolproof.
Author: Gemma Stafford
The recipe for stewed tomatoes is made with fresh tomatoes, salt and pepper, butter, and sugar. Use in recipes or serve topped with croutons.
Author: Diana Rattray
This authentic and spicy Jamaican jerk sauce recipe can be used on chicken, pork, beef, or seafood. Learn the history and make enough for leftovers.
Author: Christine Morin
This quick and easy authentic Japanese tempura batter requires only egg, ice water, and flour. Follow a few simple steps and you'll get excellent results.
Author: Setsuko Yoshizuka
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
Enjoy your favorite steaks with an easy red wine marinade. The recipe takes just a few minutes and features garlic, onion, and fresh rosemary.
Author: Stacy Slinkard
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
Anchoïade is a quirky alternative to tapenade made from just four ingredients: anchovies, garlic, olive oil, and vinegar. Serve it as a dip for crudités or as a spread for bread, all with a glass of...
Author: Kerry Saretsky
Sofrito is a seasoned tomato-based sauce used as a foundation in Caribbean, Latin American, and Spanish cooking.
Author: Hector Rodriguez
This classic beer batter is perfect for deep frying a variety of foods, from onion rings to fish to chicken strips. Get crispy results every time.
Author: Danilo Alfaro
Though not as common as other types of pickles, pickled peaches have long been a Southern staple. Preserve the fruit's flavor while they're in season.
Author: Linnea Covington
Cassoulet is a traditional French bean stew with pork, duck confit, and sausage. It takes some time to prepare, but it's very doable even if it's your first time!
Author: Sally Vargas
Perfect sushi starts with perfect rice. Here's an easy recipe for Japanese sushi rice, which is a sticky rice seasoned with vinegar and sugar.
Author: Setsuko Yoshizuka
Turn a good salad into a great one with crispy garlic parmesan croutons. This garnish will work for salads, but they are also great as a snack.
Author: John Mitzewich
These Homemade Italian Bread Crumbs with just three ingredients to use in any recipe that requires Italian Style Seasoned Bread Crumbs!
Author: Elizabeth Lindemann
Few people today know what REAL mincemeat should taste like, today's version paling in comparison to the mincemeat that has been a household tradition for centuries. Give this traditional version a try...
Author: Kimberly Killebrew
Garlic mayonnaise, or aioli, is one of America's most popular cold sauces. This simple aioli recipe has unlimited uses.
Author: John Mitzewich
See how easy it is to whip up this simple lemon-garlic salad dressing and tailor it to your tastes-you'll soon ditch all those bottles.
Author: Molly Watson
The traditional barbecue rub recipe for Kansas City-style ribs combines several spices with brown sugar. Finish the rubs with a good barbecue sauce.
Author: Derrick Riches
Poached chicken breasts make for tender, succulent chicken that you can use in a variety of recipes, such as soup, pot pie, or burritos.
Author: Fiona Haynes
Chermoula is a tasty Moroccan marinade for fish made of cilantro, garlic, and spices. You can adjust the heat to your taste.
Author: Christine Benlafquih
Casseroles are comfort and this Burrito Casserole is no different. Make this baked version of your favorite chicken burrito for dinner this week and your family will love you for it!
Author: Wanda Abraham
Say no more to store-bought salsa. This delicious recipe is easy to make and yields enough for a large party.
Author: Peggy Trowbridge Filippone
This vanilla Chantilly cream recipe is simple to make. The sweet whipped cream is perfect for filling classic French pastries and cakes.
Author: Rebecca Franklin
Once you learn how commercial maraschino cherries are made, you will want to make your own at home. It does take time, but this recipe makes it easy.
Author: Peggy Trowbridge Filippone
You can use this easy homemade vegan vegetable broth in recipes calling for broth or stock of any kind, including soups, sauces, and gravies.
Author: Jolinda Hackett
Don't throw away leftover shrimp shells. It is simple to make your own shrimp stock that will add flavor to any seafood dish.
Author: Doug DuCap
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
Ginger simple syrup is a popular-and easy-drink sweetener that adds a little spice to a variety of cocktail, tea, and coffee recipes.
Author: Colleen Graham
Bouquet garni is a classic herb mixture used for cooking meats and vegetables. Follow this super simple recipe to make some for yourself.
Author: Peggy Trowbridge Filippone
Make a great rub for turkey any way you plan to cook it. The fresh herbs really add a bright flavor to the bird and smell wonderful in the oven.
Author: Derrick Riches
Boiled frosting is an age-old recipe that has stood the test of time; it is a fluffy white icing that sets well, even in the heat.
Author: Carroll Pellegrinelli
This easy stabilized whipped cream makes the perfect topping for a cream pie or shortcake, and it takes just a few extra seconds of your time.
Author: Diana Rattray
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
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
Grilled artichokes have a fantastic smoky flavor you can't get from steaming. This simple garlic-infused recipe is perfect for spring barbecues.
Author: Colleen Graham
A vanilla wafer cookie crust is an excellent choice for many pies, especially icebox pies. For a firm crust, bake it for about 8 to 10 minutes.
Author: Diana Rattray
Frangipane is a classic almond cream made of sugar, butter, almond flour, and vanilla; it's used as a filling for tarts, cakes, and pastries.
Author: Rebecca Franklin
Make a homemade gluten-free pie crust using just three simple ingredients-gluten-free flour, shortening or butter, and cold water.
Author: Jolinda Hackett
Thai green curry paste is surprisingly easy to make and tastier than buying it jarred. Add it to your favorite protein to create sumptuous curries.
Author: Darlene Schmidt
Make sun-dried tomatoes in your own oven to preserve the sweet taste of those summer-ripe beauties. With no sun required, it can be done at any time.
Author: Molly Watson
This recipe for beef stock is more flavorful than store-bought and not difficult to make. The time and effort spent cooking is well worth it.
Author: Diana Rattray
Montreal steak seasoning offers heat and flavor without all the floral herbs many other blends have. Enjoy on meat, poultry, and potatoes.
Author: Derrick Riches
Discover the quick and easy way to roast chestnuts in your home oven without any special equipment. Enjoy chestnuts in six easy steps.
Author: Danette St. Onge
If you like to add flavorful heat to your food, try making your own chile oil with this easy recipe. Just a few simple ingredients are needed.
Author: Christine Benlafquih
This may be the most impressive chicken you'll ever cook. Chicken confit is tender, juicy, and totally okay to store in the fridge for up to one month.
Author: Sally Vargas