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Try a fresh twist on a classic appetizer for your next gathering. Cookbook author and blogger Yvette Marquez-Sharpnack shares her recipe for a simple, sweet and spicy mango and avocado salsa.
Roasting is an easy and delicious way to enjoy chile peppers. Cookbook author and blogger Yvette Marquez-Sharpnack shares a simple oven broiler technique passed down from her mother!
Perfect recipe for the cool fall and winter evenings. You can make up a pot on the weekend and send it as lunch all week.½ lb. (250g) thick-cut bacon 1 medium yellow onion, diced3 green onions, diced2 celery ribs, diced1 red bell pepper, diced1 tsp (5 mL) fresh thyme 5 cups fresh or frozen corn kernels ½ tsp (2 mL) pure chipotle chile powder 2 cups (500 mL)half-and-half 2 cups (500 mL) low salt chicken broth 1 large russet potato, gratedcoarse salt Chop up the bacon and cook in a 5 or 6 quart Dutch oven or other heavy soup pot over medium-high heat until browned and crisp. With a slotted spoon, transfer the bacon to a paper-towel-lined bowl, and pour off all but 2 Tbsp of the rendered bacon fat.Return the pot to medium-high heat and add the onion, the white half of the scallions, celery, bell pepper, and thyme. Cook, stirring occasionally, until the vegetables begin to soften. Add the corn and cook until softened. Mix in the chile powder and cook for 30 seconds.Add the half-and-half and chicken broth and bring to a boil. Stir in the grated potato, lower heat to medium cover with a lid and continue cooking until the potato is cooked through, about 10 minutes. Season to taste with salt and garnish with the reserved bacon and scallions.
If you end up with a mushy mess every time you try to cut an avocado, here's help! Cookbook author and blogger Yvette Marquez-Sharpnack shares a great technique that will always yield a perfectly-diced avocado.
Dia de los Muertos, or Day of the Dead, celebrated on Nov. 1st and 2nd, is neither scary nor somber - it is joyous! Cookbook author and blogger Yvette Marquez-Sharpnack shares the traditions of the holiday, including how to apply sugar skullmake up, to honor those who have passed.
Nothing says refined drinking like a Canadian Whisky Manhattan! Trevor from Tipicular Fixin's give you some tips on creating this classic cocktail.2oz Canadian Club Sherry Cask Canadian whisky1oz Martini Rosso sweet vermouth5 dashes of bitters of your choiceCherry garnishIce sphere
Moist and rich - this everything you could want from a pound cake.Ingredients1½ cups (375 mL) cake flour2½ tsp (12 mL) baking powder1 tsp (5 mL) coarse salt¾ cup (175 ml) butter, room temperature1½ cups (375 mL) ricotta1½ cups (375 mL) sugar, plus 1 tablespoon3 large eggs1 tsp (5 mL) pure vanilla extract1 orange, zested½ tsp pure almond extractMethod:Preheat oven to 350ºF (180ºC). Grease a 9" x 5" x 3" loaf pan with butter. In a bowl whisk together the flour, baking powder, and salt.Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. Cream in the eggs 1 at a time. Mix in the vanilla, orange zest, and almond extract until combined. Stir in the dry ingredients,in two additions, until just mixed. Pour the batter into the prepared pan and bake until a tester comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Allow the cake cool in the pan for 10 minutes then gently remove the cake from the pan and let cool completely on a wire rack. Let cool completely before slicing.Yield: Serves 10 to 12.
Trevor from Tipicular Fixin's give you tips to create the perfect classic Barcardi Mojito.2oz Bacardi Superior rum4 lime segments (half lime)8 to 12 fresh mint leaves2 barspoons of superfine sugarSoda water3 mint sprigs and sugar cane for garnish
When cooked well, eggplant can be tender and sweet. There's no need to suffer a bitter or oily eggplant ever again. Fine Cooking expert Nicki Sizemore shows us a great technique for salting and roasting eggplant.
Pomegranates are delicious and rich in antioxidants, but it's a lot of work to get to those juicy little seeds! Fine Cooking expert Nicki Sizemore shows us a great tip for separating pomegranate seeds from the membrane without all the mess.
Have you ever overwhipped whipped cream? Did you know that as long as it hasn't turned into butter, it can be brought back from the brink of a clumpy, separated mess? Fine Cooking expert Nicki Sizemore shows us a great tip for rescuing overwhipped cream.
Trevor from Tipicular Fixin's show you how to mix up the perfect Mint Julep, with a northern twist!2oz Woodford Reserve Bourbon.25oz Canadian maple syrup8 to 12 fresh mint leavesCrushed iceLaird's apple brandy3 mint sprigs and apple slices for garnishIcing sugar
Making the perfect caramel is key for any baking enthusiast. From salted caramels to sauce for topping ice cream, caramel is a confectionary building block. Fine Cooking expert Nicki Sizemore shows us how to avoid the common pitfalls in making caramel.
Chopping onions can leave you looking like a teary-eyed mess. People have tried everything to avoid it - even wearing swim goggles! But there's a better way. Fine Cooking expert Nicki Sizemore shares a helpful tip that will keep your eyes dry.
Making lemon curd can be tricky, as it is prone to curdling. Fine Cooking expert Nicki Sizemore shows us an unusual method for making lemon curd that's guaranteed to be so silky and smooth, you won't even need to strain it.
Classic French macarons - not be confused with the chewy American coconut confection, the macaroon, are the perfect dessert for special occasions or to wrap up as a gift. Pastry chef Joanne Chang shows us how to make these little meringue sandwich cookies.
If your tomato bed is a disorderly mess of branches, clean it up with a pair of pantyhose! Fine Gardening's Danielle Sherry shows Fine Cooking's Sarah Breckenridge two ways to tie growing plants to their stakes.
If your squash plant is wilting no matter what you try, you might have a squash borer. Fine Gardening's Danielle Sherry shows Fine Cooking's Sarah Breckenridge how to protect a squash plant with an unexpected household item - pantyhose!
Pruning your tomato plants helps promote optimal plant health and maximum yield. Fine Gardening's Danielle Sherry shares with Fine Cooking's Sarah Breckenridge the benefits and best methods of pruning.