Q: Any tips on doubling cookie recipe batches? Do I need to add more eggs? I made snickerdoodles and doubled the recipe, but they came out flat and chewy, not puffy. Sent by Joyce...
I've always loved dolmas - they're such a healthy and delicious finger food to take to a picnic or to add to a collection of mezedhes spread around the table. In the past, I used to just grab a pla...
Stir frying is really one of the best techniques we home cooks can have up our sleeves. Because they cook so quickly, you can have a stir fry on the table in about the time it takes to chop up the veg...
Tanya Spacek of Lawrence, Kansas sent us these fabulous photos of her past weekends adventures in canning. Can you guess what's in the jars? It's something Southerners might recognize more easily, b...
Call us old-school, but we proof our yeast even if it's not mentioned in the instructions and even if the jar of yeast says it can be added right into the dough. We just don't want to go through all t...
For a long time, we were intimidated by that innocent little phrase at the end of the recipe: "Adjust seasonings to taste." If we don't know what the dish is supposed to taste like, how are we suppose...
This is one of those cook’s tricks we keep in our back pocket. A simple sugar icing will fancy up some scones for company or add the perfect touch to a batch of cookies. It’s so easy, you don’t ...
A couple weeks ago I attempted canning for the first time in several years. Yes, I've made refrigerator jams and pickles, but I hadn't actually canned anything in quite a while. The process was both...
A fried egg over a simple salad or a bowl of grains and veggies is one of the best quick meals we can think of. It follows that frying a good egg is one of the best basic techniques you can know! Here...
You know what? I've never liked corndogs. The ones I had came from concession stands, and I just didn't like the taste. But after I made my own corndogs from scratch, I became a corndog convert. ...
Fair food nachos aren't like any nachos we've had anywhere else. No fancy sauces or piles of extra toppings. No impressive presentation or attempts to win us over. We're simply handed a paper tray o...
Rich, savory tomato paste is one of our absolute essential kitchen ingredients. Just a tablespoons adds a wonderfully deep tomato flavor to our pastas, sauces, and spreads. We always have a can or two...
Do ice cream sandwiches make you think of the fair? To us, they are the ultimate street food. Whether they are served from a booth at the county fair, or from the back of an ice cream truck that jus...
It seem that most of you agree with last week's post that great wineglasses do make a difference, and that they are worth the investment. But once you've invested, how should you care for them? ...
After the making of our funnel cakes yesterday, we sent the men of the house out for some, well for lack of a better phrase, junk food. We wanted to try our hand — just once! — at maki...
If we had to name the ultimate Fair Food, hands down it would have to be funnel cakes. The sweet smell of fluffy, frying bread in combination with powdered sugar is enough to make even the stronges...
I'm trying to learn to sew. It isn't easy. Even sewing something as seemingly simple as some square napkins and a rectangular table runner challenges my patience, but a few weeks ago, as I watched my ...
We recently scored a huge bucket of sour cherries from a local farm, and after we'd made all the pies and ice creams we could stand, we decided to experiment with drying our few remaining cups. Our on...
Sweet corn is the perfect thing to eat right now – seasonal, fresh and perfect with almost nothing added to it. But hey, it's Street Fair Food Week, so we might as well load it up with lots of ric...
It's the middle of August, and you know what that means? It's fair time! County, state, and street fairs are happening all over America right now. We admit to secret cravings for fair food: the frie...
We've definitely been eating our fair share of cold soups, pasta salads, and chilled desserts these past few weeks. One trick to making these kinds of dishes satisfying is to give them a just a little...
The tomatoes right now are so ripe and delicious that they practically melt in our mouths. We should know - we've been eating enough of them! They're also so ripe that they can get easily bruised or m...
Scallops are like the candy of the sea: we're always in the mood for them and we can always have just one more! They used to be a special treat that we only had when eating out, but then we discovered...
Q: Because I'm human, I love Nutella. I really want to try to make it myself, but all the recipes I've found call for grinding hazelnuts yourself. I don't have a food processor (I make pesto in a coff...
When the temperatures soar into the triple digits, and your city kitchen is hot and steamy, the last thing you want to do is bake bread. Between preheating and baking, your oven is often on for up t...
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