Use this easy recipe to make your own grenadine syrup from pomegranate juice for popular drinks such as a tequila sunrise and Shirley Temple.
Author: Colleen Graham
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
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
With this easy pickled onion recipe, you will have jars for the Boxing Day table or to serve with cold meats and cheeses.
Author: Elaine Lemm
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 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
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
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
This recipe for mushroom duxelles produces an intensely flavored sautéed mushroom, shallot, and herb mixture used for beef Wellington.
Author: Kevin D. Weeks.
Save money and discover how easy it is to make citrus-infused vodka at home. While the recipe makes lemon vodka, it's great for other citrus fruits too.
Author: Colleen Graham
If you're looking for an easy and delicious do-it-yourself steak seasoning, this is it. Double or triple the recipe and store for future cookouts.
Author: Derrick Riches
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
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
The bright flavors of lemon and sage transform bland chicken breasts in this simple and fast marinade.
Author: Peggy Trowbridge Filippone
This recipe for sautéed wild mushrooms can be prepared in about 15 minutes and is a perfect topper for pasta, rice, millet, or quinoa.
Author: Jen Hoy
A popular mint liqueur, learn how easy it is to make crème de menthe at home. The recipe uses a natural fresh mint infusion that's great in cocktails.
Author: Colleen Graham
Use this recipe to make homemade pepperoni with pork and beef. It needs to hang to cure for at least six weeks, so plan ahead.
Author: Peggy Trowbridge Filippone
This delicious and easy condiment recipe for blueberry chutney, made with fresh and dried fruit, is wonderful as a sandwich spread or appetizer dip.
Author: Linda Larsen
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
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
While most Western versions of satay sauce are made with peanut butter, our Thai version starts with real peanuts-and you'll taste the difference.
Author: Darlene Schmidt
Make lobster stock with leftover shells and bodies of either Maine or spiny lobsters. This recipe also can be adapted to make lobster broth.
Author: Hank Shaw
Take a page from the Milanese kitchen by frying leftover risotto in ample butter to form a beautiful golden pancake with a crispy, crunchy crust.
Author: Daniel Gritzer
This easy cinnamon streusel topping recipe (or crumb topping, as it's sometimes called) will spruce up a batch of muffins or a fruit-filled pie.
Author: Danilo Alfaro
Discover the joy of making your own orange liqueur. Similar in taste to triple sec, the recipe for the sweet citrus liqueur is easy and adaptable.
Author: Colleen Graham
Discover this simple marinade with ancho chile and Mexican oregano that is a perfect pairing for almost every Mexican-style dish.
Author: Derrick Riches
Roasted garlic paste is a wonderful ingredient to keep on hand in your kitchen. Garlic paste makes a wonderful spread for bread or sandwiches.
Author: Brett Moore
This self-rising cornmeal mix is easy and convenient. Make it from scratch, with directions for cornbread, muffins, and corn sticks.
Author: Diana Rattray
This DIY cinnamon sugar recipe is the ideal finishing touch for pies, muffins, cobblers, and coffee cakes. It is great on buttered toast, too.
Author: Diana Rattray
A comprehensive tutorial with step-by-step pictures on how to make your own AMAZING bacon using either the wet brine or the dry cure method!
Author: Kimberly Killebrew
Roasted rhubarb is just as easy as the traditional method of sewing, but the results are worlds apart with an intense flavor and bright color.
Author: Elaine Lemm
Learn how to make your own restaurant-style whipped butter that can be spread on bread, rolls, and muffins. Discover tips and flavor options as well.
Author: Elizabeth Yetter
This Avocado Butter Recipe creates a spread that is incredibly rich, creamy and delicious! It's excellent in a sandwich, spread on toast or mixed into other dishes.
Author: Valentina K. Wein
Instead of that seafood spice mix in the pouch, grind up your own crab boil mix to use with just about any type of shellfish.
Author: Peggy Trowbridge Filippone
See how easy it is to make your own lemon-infused olive oil at home with this simple recipe using just olive oil and fresh lemons.
Author: Molly Watson
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
These chili-lime peanuts are completely addictive and absolutely perfect for munching with a cold beer or, better yet, a margarita....
Author: Lucy Baker
Learn how to make and use candied kumquats, also called calamondin or kumquat glass; kumquat recipe.
Author: Leda Meredith
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
Learn how to make and use rendered chicken fat, also called schmaltz, which is great for cooking traditional chopped liver and root vegetables.
Author: Leda Meredith
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
Make homemade Polish nalesnikis, otherwise known as filled crepes or blintzes, with this sweet cheese filling recipe.
Author: Barbara Rolek
Creamy, airy, and silky is the best way to describe this French buttercream. It will become your new go-to frosting for cupcakes, cakes, and more.
Author: Marta Rivera
Chorizo, a well-seasoned pork sausage, is used in small amounts to add big flavor to Mexican dishes. Make your own version at home with this recipe.
Author: Chelsie Kenyon
Royal icing is the mortar or glue that holds a gingerbread house together. Here are the tips to making this easy three-ingredient recipe.
Author: Barbara Rolek
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
You'll taste the difference with this true Thai yellow curry paste made the authentic way. Use right away, or refrigerate or freeze to use anytime.
Author: Darlene Schmidt
This easy and inexpensive way to make salt pork calls for only four ingredients. It's great for chowders.
Author: Leda Meredith
This delicious soy and garlic marinade works really well on all kinds of meat, poultry, seafood, and vegetables.
Author: Derrick Riches
Our super easy and delicious recipe for gingersnap pie crust takes minutes to make and uses just four ingredients.
Author: Linda Larsen