Try This! How To Make Candied Salted Bacon
There comes a time in everyone's life when you're standing in the kitchen at 2am (pants optional) testing recipes. The quickly approaching morning sun seems irrelevant when you're busy creating the s...
There comes a time in everyone's life when you're standing in the kitchen at 2am (pants optional) testing recipes. The quickly approaching morning sun seems irrelevant when you're busy creating the s...
We are so enamored of this sweet garnish that we just spotted at Pastry Pal, a lovely and helpful blog. These strawberry chips are easy and special; read on to see how they're made! ...
One of our favorite ways to garnish cupcakes isn't with extra chocolate or sweets, it's with vegetables! They're cheaper, more cheerful and usually results in a good wow factor from your friends and...
There are innumerable cheeses that deserve a singular spotlight, the strong, oh-so-uniquely flavored cheeses that don't like to share the stage with others, so formidable that they're best enjoyed on ...
Wheels, slices, wedges, spirals, twists - and flamed twists. When it comes to citrus garnishes, cocktail recipes can get quite specific. Here’s everything you need to know to garnish like a pro:...
If you've got a hearty, chunky, colorful soup, it's usually good to go on its own (maybe a sprinkle of cheese on some chili). But a simple, puréed soup can look a little plain—and a quick gar...
Yesterday we posted a recipe from the Los Angeles Times for bloody marys made with fresh tomatoes and garnished with pickled green beans. Since we've also been talking about pickling quite a bit la...
We're not ones to spend a ton of time gussying up our food, but if we've put some effort into a recipe, it is nice to present it with a little flair every now and then. These mint leaves — sugared, ...
Last summer I spotted Melissa Clark’s ultra-simple and delicious-sounding recipe for homemade maraschino cherries in the food section of The New York Times, and was intrigued. I made a mental note o...
It's a beautiful warm day, perfect for the cooling tang of a Margarita. You have everything you need to make a top-shelf, hand-crafted drink: fresh limes for juicing, Cointreau, a good quality “silv...
There's nothing like the briny crunch of a cocktail onion to complement a Gibson's bracing coolness (in fact, garnished any other way, the drink would just be called a Martini). We like to leave ours ...