Do you make your pies from scratch? Making the crust and figuring out the filling can feel pretty overwhelming if you're not in the habit. Before you give in to holiday pressure and pick up a store-bo...
Here's a tip from our own experience in throwing many dinner parties and holiday meals. If you are able to, set the table the night before! Here's why we like to do it. ...
Our craving for popovers last week brought back another craving: honey butter. As kids, this was the must-have accompaniment to popovers in our house. It's so simple to make and yet so completely addi...
I came downstairs the other night after an extra-long day of work to find that my husband had not only very kindly provided dinner, but had appropriated one of my mixing bowls for a higher purpose. Ca...
We picked up this tip from one of the vendors at the Union Square Greenmarket. We bought a cup of hot cider a few weeks ago and noticed floating slices of apple in our cup. If you already add cloves a...
Getting the sweetest sweet potatoes isn't about picking out the ripest or most promising potatoes in the bunch. Nope! Rather, a little culinary magic trick will transform your toughest tubers into del...
Behind every good cook is a good knife! As we mentioned yesterday, our own beloved santoku knife almost never makes it into a drawer because we use it so much. As one of our most-used kitchen tools, o...
We are constantly impressed by the creativity and resourcefulness of our readers. Latest exhibit? This homemade wall-mounted spice rack David created for his kitchen. Read on for details on how he did...
Reach a certain elevation, and suddenly cakes turn out dry, cookies won't set, and quick breads won't rise. Home bakers who live in the mountains should start their own support group! We have a few ti...
While I'm aware of the fact that many of our readers follow our website and subscribe to the weekly email for original recipes, unusual tips, and a specifically spirited perspective on cooking, I hope...
Our house seems to be constantly filled with the aroma of freshly toasted nuts this time of year! We just can't resist throwing a cup or two in just about everything we bake. Here's one tip we picked ...
Popovers are one of those culinary marvels that we will never tire of witnessing - or eating! They start out as loose pools of batter dribbled into a baking tin and emerge from the oven a short while ...
Q: For the past few years I've been making pumpkin cheesecake for Thanksgiving. This year I'm making it for a pre-holiday gathering, and I wanted to know if any of your readers have had experience (a...
Pre-made and frozen puff pastry is a life saver this time of year. With a package or two stashed in our freezer, we know a quick apple tart or plate of mini-quiche appetizers is only a few steps away....
How are you enjoying the abundance of apples this season? Alongside the ...
As we mentioned yesterday, apples are at their peak right now! And, depending on where you are in the country, the same goes for pears, quince, and even some late stone fruit. So stock up on fruit now...
We love bacon as much as the next omnivore, and we love using it in our cooking even more. A slice or two of slowly-rendered bacon is a great way to start off a soup or a braise. Recently, we've start...
When friends give birth (we've had several in the past few months), we tend to stick to the traditional dishes that please almost everyone and freeze well—lasagna, casseroles, and hearty stews. But ...
Having lived in extra small spaces before, we've often run across the need to store some of our kitchen items, well, out of the kitchen. One of the easiest things to pawn off into another room is yo...
We love a bit of creamy foam topping our morning coffee, but haven't really wanted to invest the funds or the counterspace in an actual milk steamer. Here's how we get around it with just a jar and ...
Earlier this week we asked you if you had ever considered replacing the faucet in a rental kitchen. We realized this could be a simple way to upgrade our kitchen, and this week we did it as our Kitc...
The first time I had mashed potatoes with rutabagas was at a friend's house. She had cooked dinner for us, and asked her why the mashed potatoes were a particular golden color with such a rich flavor...
We've been baking our own weekly bread for a while now, which has been extremely satisfying. But on the downside, we've discovered that our homemade bread stales a lot quicker than store-bought bread....
We'll never forget the year that we put off buying nuts for our pecan pie until the weekend before Thanksgiving and then had to go to four stores before finding one lone stale package still on the she...
A couple we know recently asked us to settle a debate. He always peeled carrots before cooking; she thought it was wasteful and unnecessary. We told them what we do, but we're also curious to hear fro...
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