This Classic Spice Mix Is A Game-Changer For Your Chicken Salad
When it comes to chicken salads, there's one ingredient that can spice them up (literally). It's a classic seasoning that you probably have in your cabinet.
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Sushi Cups Are The Grab-And-Go Appetizer Your Next Party Needs
If you love nigiri sushi, and wish there was an easier way to serve this Japanese dish to friends and family, it's time for you to give sushi cups a try. -
The Smoky Ingredient That Takes Chili To A New Level
There's a handy little shortcut to getting your chili to taste smoky without using an actual smoker. But how much you use is very important. -
Simplify Ratatouille By Making It On A Sheet Pan
Ratatouille is a simple enough dish to prepare, but there's an even easier way to make it by substituting a sheet pan for the traditional skillet. -
The 3 Herbs To Try If You Want A Twist On Classic Bruschetta
Bruschetta is a great party-pleasing appetizer, but you don't always have to make it the same. Try it out with these three herbs for a fresh twist on a classic. -
Leftover Popeyes Biscuits Are The Secret To A Heartier Breakfast
On your next visit to Popeyes, consider ordering too many biscuits and save the leftovers for one of these mouthwatering and hearty breakfast dishes. -
The Absolute Best Way To Clean Fresh Artichokes
Artichokes are undoubtedly an intimidating vegetable to prepare. But with these expert tips, you will be cooking them like the professionals in no time. -
The Savory Topping You Need To Start Putting On Ice Cream Sundaes
Ice cream sundae toppings don't always need to be sweet. Experiment with a savory candied bacon topping and you might find an unexpected favorite. -
Turn This Veggie Into 'Meatballs' For A Delicious Vegetarian Twist
Who ever said that meatballs need to be made out of meat? Eggplant is robust enough that it can easily serve as the base for vegetarian meatballs. -
Beanie Weenies Are The Best Way To Use Up Leftover Hot Dogs
If you have leftover hot dogs, combine them with beans to make a whole new meal. Beanie weenies are a convenient retro staple dating back to World War II. -
Why Scrambled Eggs Always Taste Better At A Restaurant Vs At Home
From the type of eggs used to how they’re mixed to ingredients added, our resident chef explains why restaurants have the most velvety and delectable scrambles. -
Stuffing Manicotti Is A Pain Unless You Use This Clever Method
Manicotti is undeniably delicious, but at what cost? Stuffing these tubes of pasta is no easy feat, unless you use this helpful (and maybe unexpected) hack. -
How To Safely Thaw Seafood Without Accidentally Cooking It
Frozen seafood can be just as nutritious and tasty as fresh. However, improper thawing can lead to overcooking. Avoid this culinary pitfall with these tips! -
Swap Chicken Breasts With Thighs In Your Next Dish And Taste The Magic
Chicken breasts can sometimes leave a bit to be desired in the flavor department. You can solve this problem by using high-fat chicken thighs instead. -
Don't Throw Out Those Spent Condiment Jars, Make A Vinaigrette Instead
There is no need to discard those spent condiment jars. Have you ever thought of using that last little bit in the jar to make a delicious dressing instead? -
Make Sweet Potatoes The Star Of Your Next Taco Tuesday
When it comes to taco fillings, sweet potatoes may not be your first thought. But, they could be just the ingredient to take the staple dish to the next level. -
Best Ways To Eat Artichokes, According To An Expert
Artichokes can be a scary vegetable to cook, with many mistakes you can make along the way. Thankfully, we spoke to an expert to help you find your footing. -
The Marinade Tip For The Juiciest Tandoori Chicken Of Your Life
You can definitely make delicious Tandoori chicken at home, but the high heat can result in dry meat. Try this marinade tip for the juiciest results. -
The Juice From Your Heirloom Tomatoes Deserves To Be Used
The one certainty when it comes to chopping tomatoes and that's the juice guaranteed to ooze out. If you're using heirlooms, it's time to repurpose it. -
Your Life Is Seriously Missing Breakfast Nachos
Nachos is pretty much never a bad idea, even for breakfast as it turns out. Here's how to elevate basic nachos into a well-rounded crowd-pleaser of a breakfast. -
The Tell-Tale Sign Your Grits Are Ready, According To Carla Hall
Carla Hall knows a thing or two about Southern cooking and when it comes to grits, it pays to listen to the celebrity chef if you want the best outcome. -
These Amped Up Breadcrumbs Will Give Any Frozen Burrito A Gourmet Touch
Instead of tearing apart an already-formed perfect burrito, add some extra flavor with these amped up breadcrumbs for the ultimate gourmet touch. -
Ina Garten's Salad Dressing Rule You Should Never Forget
When cooking anything it's best to turn to the experts. And when it comes to salads, Ina Garten has all the answers for you, including this dressing rule. -
The Tropical Addition For A Joyously Sweet And Juicy Beef Stir-Fry
Stir fries are a quick and easy, yet tasty weeknight dinner option. You could even add this ingredient for a tropical twist on a classic beef option. -
This One Extra Step Gives Store-Bought Pasta Sauce Optimal Flavor
Store-bought pasta sauce is engineered to be good to go right from the jar but one extra step, which requires no additional spending, will truly make it sing. -
The Classic Spice You've Overlooked For Homemade Jam
Homemade jam benefits from all sorts of spices. But there's one you might have overlooked: saffron. This classic inclusion suits jam perfectly. -
The Gooey Addition That Makes Store-Bought Cinnamon Rolls Taste Divine
As many top chefs say: Store-bought will do in a pinch. But if you want to upgrade ready-made cinnamon rolls, try this delectably gooey topping.
