recipes
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Make A Giant Peanut Butter Cup Because You Deserve It

Peanut butter cups are great, but giant peanut butter cups are even better, and Bon Appetit has a recipe for one that is as big as a pizza.


Make This Universal Spice Mix And Put It On Everything

Making your own spice blends saves you money and makes sure everything you cook is packed with flavour. If you’re looking for a blend to get you started, this one from Chef Tim Love is great on anything — even ice cream.


Make Any Type Of Mac And Cheese With This Simple Formula

There’s a time and a place for meticulously prepared macaroni and cheese, but sometimes you just want a no-brainer method for fast office lunches. Here’s how to pull this meal off in record time.


Make A Batch Of Base Salad Dressing And Tweak It For Every Salad

Knowing how to make basic mother sauces that you can customise throughout the week makes cooking faster without sacrificing great flavour. You can do the same for your salads by creating a “mother” salad dressing to tweak before you serve.


How To Make Healthier, Tastier Versions Of Lunchbox Favourites At Home

You already know the basics for packing a healthy lunch for your kiddo, part of which is making sure your child actually eats what you pack them. The below recipes are not only infinitely tastier versions of popular pre-packaged lunch items, but since you control exactly what goes in them, they’re also healthier than their store-bought counterparts.


Make Flavourful Corn Soup In Just Half An Hour With Your Pressure Cooker

I love corn. I love it grilled, fresh or in a creamy soup. I even enjoy “milking” the cobs, scraping every bit of starchy liquid out with the back of my knife to make the stock, but J. Kenji López-Alt has figured out an even easier way to get intensely corny soup with a pressure cooker, no milking required.


Make Your Own Self-Rising Flour With Stuff You Already Have In Your Kitchen

Self-rising flour is commonly called for in recipes for biscuits, pancakes and muffins. But if you don’t have room in your kitchen for multiple varieties of flour (or just don’t feel like going to the store) Epicurious has an easy formula for making your own with AP and a bit of salt and baking powder:


Quickly Pickle Pretty Much Anything With One Simple Ratio

Whether it’s pumpkin, watermelon rind or plain old cucumbers, we, my friends, can quickly pickle that. In anticipation of bumper crops, the clever folks at Epicurious have come up with a simple brining base that will allow you to pickle whatever, whenever the mood moves you.


How To Make Flavoured Spirits That Are Tastier Than Store-Bought Versions

Walk into any liquor store and you’re likely to see shelves and shelves of colourfully packaged vodkas with flavours ranging from “cookie dough” to “Swedish fish”. They may be marvels of flavour chemistry, but these spirits often taste artificial and aren’t good for much more than a novelty shot. Homemade infusions, however, are a completely different story. They have the added benefit of letting you control the outcome.


Salvage Overcooked Meat By Turning It Into A Savoury Filling Or Spread

There are many tips and tools out there for ensuring you never cook a steak, roast or piece of chicken past its perfectly succulent end point. But cooks are human, mistakes happen, and meat gets overcooked. It’s tragic to be sure, but not all is lost. Tough, dry meat is a perfect candidate for savoury fillings and decadent spreads.


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