Jennifer Armentrout
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RecipeCranberry-Apple-Walnut Crumb Bars
One buttery mixture is used for both the crust and the streusel topping, making these bars extra easy to assemble. Dried apples, rather than fresh, lend their concentrated flavor to…
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RecipeCranberry-Lime Shrub Sparkler
在c流行olonial times, a shrub is a sweetened fruit and vinegar syrup. It’s mainly used as a drink mixer, as in this recipe, but you can also use it…
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RecipeJellied Cranberry-Orange Sauce
With delicate notes of orange and clove and a bright, sweet-tart cranberry flavor, this ruby-red sauce puts the canned stuff to shame.
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ArticleHow to Deglaze a Pan
You may not know the term “deglaze,” but if you’ve ever made a pan sauce or gravy, then you’ve probably used the technique.
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ArticleHow to Mince Ginger
The usual approach to mincing ginger can be a bit fussy. Try this simpler method out.
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ArticleA Chile Roaster for Electric Stoves
Charring chiles directly over a stovetop burner is quick and convenient, but it doesn’t work well on electric stoves.
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How-ToHow to Store Tomatoes at Room Temperature
Fresh vine-ripened tomatoes are one of the summer’s chief pleasures. To keep them tasting their best, don’t refrigerate them unless they’re about to spoil.
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ArticleHow to Make a Homemade Substitute for Za’atar
Learn how to make the Middle-Eastern spice blend called za’atar.
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ArticleThree Ways to Char a Chile
The easiest way to peel a fresh hot chile or sweet bell pepper is to char it first. In this post, I'll show you three easy ways to char a…
