This hot honey recipe is easy to make and can be used in so many delicious ways! Everyone loves this spicy-sweet condiment on everything from drizzling a bit over appetizers, on fried chicken, grilled salmon, roasted vegetables, and cornbread, or adding a bit to your hot tea or a cocktail. It also makes a great...Read More

Which kind of pumpkin is best for baking? Smaller is better – large field pumpkins, which are specially bred for Halloween jack-o-lanterns, are generally too tough and stringy for baking. Choose “pie” or "sugar" pumpkins or other flavorful varieties, such as Sugar Baby. Small and sweet, with dark orange-colored flesh, they're perfect for pies, muffins,...Read More

Turkey is one of the easiest birds to cook, but many feel daunted by the ‘star of the show’ importance placed on the main course during the holidays! Here’s our tried and true method for cooking a turkey that results in a beautiful presentation, and is also super flavorful and moist, too. The drippings will...Read More

Just like Mama used to make — well, almost. Our version is easier and just as tasty! Nothing beats fresh pasta with a texture and flavor that’s far superior to store-bought varieties. This simple semolina and egg pasta dough is simple. Rather than mixing by hand, we use a food processor to do the mixing....Read More

Standing in front of a huge display of pears can be mind-boggling while trying to remember which pears are best for your recipe. We hope this guide will help! Choosing the right pear for cooking and eating depends on your preferences and the specific dish you have in mind. Pears come in various varieties, each...Read More

Mike Hultquist (www.chilipeppermadness.com) is the expert when it comes to creating tasty spicy condiments with his favorite fruit. This Caribbean hot sauce features fiery habanero peppers, mango, vinegar, honey, allspice, cumin, and ginger flavors. Serve it with grilled chicken, shrimp, fish, or pork tacos. INGREDIENTS: 5 habanero peppers, chopped 1 ripe mango, peeled and chopped...Read More

Discover the satisfaction of creating your very own homemade hot sauce — it may even tempt you to ditch store-bought options! The possibilities are nearly endless for various combinations of hot chilies and seasonings to concoct your perfect blend. You can use all of one kind of pepper or chili or use a combination. The...Read More

What you will need: Peppers (however many you are roasting)Some olive or grapeseed oilA heat source such as a grill, broiler, open burner, or propane torchA large heat resistant bowl (one large enough to contain your peppers), or a sturdy paper sackA lid for the above bowl or plastic wrap to coverRead More

Dried beans are part of every well-stocked pantry. Here are some basic cooking tips: If you buy fresh dried beans (beans under two years old), no soaking is needed prior to cooking. Soaking beans overnight will speed up the cooking time. No need to change the water — the soaking water now contains vitamins and...Read More

Kales and collards are good year-round but are best after a cold spell. They develop sweetness after the cold. The leaves should be supple and seem succulent rather than leathery. For Russian kale, choose bunches that have the largest leaf-to-stem ratio you can find while avoiding “mature” plants with leathery leaves. Stemming Russian kale can...Read More