Cooking

Cooking

Want to make your own green salad? Try some of our simple salad dressings with the greens of your choice! Pick from our favorite salad dressing recipes or healthy salad dressings. Try creamy classics like homemade ranch dressing, Caesar dressing, Green Goddess dressing, or Parmesan Peppercorn dressing. Go for vinaigrettes like balsamic vinaigrette, Italian dressing, lemon vinaigrette, red wine vinaigrette, vinaigrette recipe, raspberry vinaigrette, or poppy seed dressing. Mix them up with greens like spinach, romaine, butter lettuce, frisee, arugula, or watercress.

With over a decade of baking experience, Dana Pollack has become a master at taking any classic dessert or baked goods and transforming it into a version that's gluten free. In Bake It Gluten Free, her first completely gluten-free baking book, Dana takes the classic and beloved recipes and transforms them into gluten-free versions that don't sacrifice any of the flavor of the original.

When raw, sliced thin on a sandwich, they introduce a crisp bite that almost burns like a radish - but in the best way possible. However, when grilled or roasted, their sharp bite mellows into something sweet and savory, softening the many layers until tender. Silky roasted onions can dress up your hot dog or burger, add some depth to a simple pasta dish, or bulk up a burrito.

Before tomatoes reach their peak, they lack that signature zing, delivering a bland watery bite that doesn't offer much flavor. To make out of season tomatoes shine, Lofaso will sprinkle both sugar and salt onto them ahead of time and then leave them out on the counter to marinate. "Never put tomatoes in the refrigerator," she shared with conviction. The cold temperatures mess with the texture and flavor of tomatoes, resulting in the mealy bite we all dread when biting into a tomato.

Making pancakes from a boxed mix is easy and convenient. But if you want something a little more decadent, grab a box of brownie mix. It's a simple addition that makes a huge difference in your morning routine. In just minutes, you'll have fluffy, ultra-chocolatey flapjacks that hold their own next to a slice of cake. Perfect for birthdays, holidays, or any lazy Sunday.

If you love meatballs and you're an adventurous cook, there's no better way to hone your skills than by trying different meatballs from around the world. Frikadeller, or Danish meatballs, is a savory, easy-to-prepare dish that uses two unique ingredients. The addition of sage and nutmeg sets this recipe apart from other meatball recipes that you might be familiar with.

Rip off a small piece (doesn't matter if it's one of those sad uneven scraps) and crush it between your palms until you get a foil ball. Now hold that troubled roll steady and scrub that ball horizontally across the ragged edge, applying firm pressure as you move back and forth in straight lines. Within a few moments, the tangled sections will peel away, exposing the fresh foil layer beneath, and voilà - the roll's as good as new.

A good shepherd's pie is the definition of hearty, but it must come together in a vessel that supports its needs from start to finish. According to Danielle Turner, a highly experienced chef and cooking instructor, choosing the wrong pan is one of the most frequent mistakes everyone makes when cooking shepherd's pie. Her advice is to choose a baking dish that conducts heat evenly and gives the filling enough space to burble without erupting.

In a Dutch oven, every aspect of your chili gets elevated, from the initial browing to the final intensity of the flavor. While a slow cooker is one of the most popular appliances for making chili, it will produce a batch that tastes flatter and less flavorful than a Dutch oven. The secret lies in the brilliant heat distribution and browning power that only a Dutch oven can provide.

You can do everything you're supposed to do when it comes to keeping your cutting board clean, but all too often, unseen residue from different foods remains on the surface. Even juices can slip into the fibers of a wood cutting board. This not only means you're getting unwanted flavors mingling together, which can taint an entire meal; it also means the bacteria of various foods can cross-contaminate one another.

There are recipes you make when you're looking to impress, and then there are the ones you make when you're bone tired and need sustenance fast. That's why we love these 15-minute meals: They can do both. From Korean-inspired seafood fritters to a classic few-ingredient Roman pasta dish, these back-pocket recipes don't require hours of planning or prep. Some don't even require you to turn on the stove.

A classic New York-style cheesecake can require over an hour of work, but with the right ingredient swaps, you can be on your way to serving up and enjoying a tasty treat even when pressed for time. One of the clever ways to use store-bought cookie dough is by using a tube of the dough as the base to make a cheesecake.

Spam has a variety of creative uses whether you're preparing breakfast, lunch, dinner, or even a simple snack. There are several different methods to prepare this already fully cooked canned pork shoulder/ham combination, but pan-frying is among the most common. If you really want to crisp up your Spam in the frying pan, one of the most important mistakes to avoid is overcrowding.

It may seem like the logical choice to place your spuds on a sheet pan because it catches drips, makes it easy to move in and out of the oven, and offers a nice flat surface. But it doesn't provide airflow. Unlike root vegetables, which benefit from direct heat contact, whole potatoes need air circulation. Without it, the hot tray will either turn the underside soggy as it steams or make it tough if the oven temperature is too high.

Cooking an omelette always intimidated me, until I discovered Julia Child's technique. In her old black-and-white cooking shows, she assured me that anyone could cook an omelette as long as you had "the courage of your convictions." Turns out, she was right! I practiced her method and now I can say, this omelette really is my perfect egg recipe: with a golden exterior, soft interior, and loads of savory flavor. The secret is just understanding the timing and having faith in the process!

Even when it's just yourself, a cat, and the remote control, a good dip can make it feel like a party. One thing you'll notice about dip recipes is that a lot of them start with cream cheese. Really, a lot. And why not? It provides a smooth, creamy base that goes well with almost anything, and it has just enough of a cheesy tang to enliven the flavors you pair it with.

No doubt you've noticed that a gingerbread house tends to be a lot thinner, harder, and drier than a typical cookie. That's very intentional, as gingerbread houses are designed to be structurally sound. Pastry chef Katherine Sprung, when going over mistakes people make with gingerbread houses, told us, "A gingerbread cookie is going to be softer and more flavorful, since those are really meant to be eaten."