I consider breakfast my most important meal of the day, and I never miss it. That said, I rarely ever eat breakfast at a restaurant. I prefer to fix it myself. Breakfast, for me, is a time for relaxing before the busy day begins. Here … Read More

Triple-Layer Pumpkin-Chocolate Pie has a “plain” pumpkin pie layer, a chocolate-pumpkin layer, and a sweetened sour cream layer on top. It's the one pie my wife, Bev, must have every fall. You may feel the same once you’ve tried it. The recipe makes 8–10 servings, … Read More

Capture the flavors of wood-fired cooking with this savory Salt-Roasted Shrimp dish from Paula Marcoux's Cooking with Fire. It's a sure winner for any seafood lover. Try it as an appetizer or make it a meal. Ingredients Solar salt … Read More

If you love strawberries, then you will love award-winning cookbook author, cooking teacher, and culinary television producer, Cynthia Graubart's cookbook Strawberry Love, which features 45 sweet and savory recipes including this stunning Strawberry Cream–Filled Chocolate Roll with Chocolate Ganache. Roll up … Read More

Soft Rye Pretzels are just one of the 155 mouthwatering recipes from favorite brewpubs and breweries featured in The American Craft Beer Cookbook by John Holl. This style of pretzel is soft, dense, and chewy. Best enjoyed fresh and warm right out of the oven, these treats are better than any ballpark variety, and the … Read More

You might say that Kaori Becker has cooking in her genes: her grandmother owned a ramen shop in Fukushima, Japan, and her mother Yukiko, is such an inspired home cook, the food she made spurred Kaori to delve deeper into cooking herself. Tapping into that … Read More

In this episode, Pie Academy cookbook author, Ken Haedrich talks about the community he's created around baking pies. From watching his parents make apple pies and baking with his kids at home, to creating the Pie Academy, which has nearly 4,000 members. Plus, he … Read More

Apple is America’s signature pie: not just something we love to eat, but a universal symbol of things we hold dear. Is it any wonder, then, that making an apple pie is one of fall’s enduring rituals? To some degree, whether it is store-bought or … Read More

Why Dry Brine? Merriam-Webster defines the noun brine as “water saturated or strongly impregnated with common salt.” Dry, of course, means that no water is involved, which by the way, is why I prefer a dry brine — but more on that in a second. Read More

Nearly every culture around the world has a long history of blending spices together. Common culinary spice combinations — like the simple Seed Blend below — are dynamic and often more palatable than one ingredient alone. That doesn’t mean you can’t use a single spice … Read More