Homemade Honey Glazed Ham



Want to create a super-succulent ham that puts storebought stuff to shame? To make this show-stopping, flavor-loaded centerpiece dish, we brine a pork shank for three days, then cook it, glaze it, roast it, and serve. Golden-brown and gorgeous, this homemade ham will bowl over guests, who will henceforth revere you as the meat master you always knew you could be.

Continue reading “Homemade Honey Glazed Ham”

Crab Benedict



Any cook who prepares Eggs Benedict from scratch will tell you that it’s no easy task. Because we like a challenge, we set out to create the perfect Benedict recipe—and because we’re from the Pacific Northwest, we added Dungeness crabmeat instead of ham. Yum.

Continue reading “Crab Benedict”

Green Eggs and Ham



We all know the story. What many of us don’t know is that “Green Eggs and Ham” was the product of a bet between Dr. Seuss and his publisher, wherein the publisher challenged Seuss to write a book with only 50 words. The simple text, hailed by critics and audiences alike, went on to become the fourth best-selling children’s book of all time.

Continue reading “Ice Shell”

Ice Shell



Put a water balloon to creative use for a stunning modernist garnish.

Continue reading “Ice Shell”

Black Pepper Soufflé



Moist and fluffy, sweet yet savory, and altogether unlike anything you’ve baked before, this pepper-flecked soufflé is one slam-dunk date-night dessert. Just pop by the grocery store for a few easy-to-find ingredients and head over to your loved one’s place. (Remember, too, you can always use our “scale recipe” tool if you prefer to work in ounces or want to make more or fewer servings.) Forty-five minutes later, you’ll have a towering dessert that’s easy to make yet designed to dazzle.

Continue reading “Better Control, Better Coffee”

Better Control, Better Coffee



Extraction. It’s the concept at the heart of any truly wonderful cup of coffee. And yet, only in the past few years have coffee professionals started to explore extraction in a widespread and meaningful way.

Continue reading “Better Control, Better Coffee”

Rib Roast



If you throw a last-minute dinner but then serve your guests a gorgeous rib roast, they’re going to think you’re some kind of wizard. Deep brown crust, juicy pink meat—prime rib is elegant, crowd-friendly, and really quite easy to prepare, requiring no special equipment or hard-to-find ingredients.

Continue reading “Decoding Tough & Tender Cuts”

Decoding Tough & Tender Cuts



Understanding the basic anatomy of one mammal — a cow, a pig, a woolly mammoth, or a rabbit — will help you develop an instinctual sense for which cuts of meat to use in almost any situation. Most of us already have a general awareness of how animals move, and, in order to determine which cuts are which, it’s helpful to think about how certain muscles may have had to work throughout the animal’s lifetime: Was it a hard-working, high-activity muscle (legs, cheeks), or a lazy, low-activity muscle (back, loin)? If you can answer that question, it will help you determine how long to cook it, and at what temperature, in order to achieve a whole range of results. In general, muscles that work harder will be tough, while muscles that work less will be tender.

Continue reading “Decoding Tough & Tender Cuts”

Page 3 of 1012345...10...Last »