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The best way to make spinach-artichoke dip taste even more delish? Adding Boursin for a supremely creamy texture.
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Asian-style stir-fried tofu with ground pork and diced shiitake mushrooms. Serve over steaming rice. Delicious!
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Smoked turkey legs, onions, and carrots are simmered for a long time in water for a broth that makes a great foundation for soups or other recipes that call for stock. You can save and use the turkey meat if you like.
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Chef John says the key to great refried beans is to make them with lard. Serve on, with, or in nachos, layered dips, quesadillas--the possibilities are endless.
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This recipe for simple syrup can be used to make a whole host of fabulous drinks, like our Bloody Scary Cocktail or Blood Orange Martini.
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Puff pastry is topped with jam, almonds, and cranberries and wrapped around a wheel of Brie cheese in this elegant Brie en Croute appetizer.
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Soft pretzels get a quick boil in a baking soda and water bath, are sprinkled with coarse salt, and baked for a golden brown, chewy crust.
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This simple and rich mushroom version of Japanese dashi provides the foundation for numerous soups and other dishes.
Ingredients: water, shiitake mushrooms
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Blending fresh watermelon with water makes a refreshingly simple beverage.
Ingredients: watermelon, water, sugar
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Vibrant green peas simmer in a simple sauce of milk, flour, and butter in this quick side dish.
Ingredients: water, green peas, salt, flour, butter, milk
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Light and fluffy icing. Perfect for an angel food cake. You would swear it was a boiled frosting, all the taste, very little effort! I like to change it up a bit and use maple or peppermint extract instead of the vanilla.
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Mixed with heavy cream, marshmallow crème, and chocolate, this warm, melty dessert is the best.