Topic: recipe

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Lemon bars with olive oil and sea salt

Savory, tart, bitter, and sweet from The New York Times: Melissa Clark demonstrates how to make lemon bars with a sophisticated twist by adding olive oil and flaky sea salt. She writes: My mother wasn’t a baker, b...

SweetAmbs: How To Decorate Cookies To Look Like Fall Leaves

Learn how to transform sugar or spice cookies into multi-colored, gold-dusted fall leaves with Pastry Chef Amber Spiegel at SweetAmbs Cookies. So autumnal! Even if don't make them exactly like this, the tutorial is fu...

Cranberries: How Does It Grow?

Cranberries might have one of the more spectacular-looking harvests of any food. Every October, cranberry bogs full of low-growing, fruit-bearing, woody vines are flooded with water. As harvesters drive through, the m...

Recipe Lab: How to make a Caramelized Apple Tarte Tatin

From Recipe Lab by Julia Moskin, learn how to make a delicious Caramelized Apple Tarte Tatin, also known as Foolproof Tarte Tatin, "a gloriously simple but often misunderstood French confection of apples, caramel and ...

How to Make Vegetable Sushi: Farm to Table Family

Let the kids assemble their own veggie sushi rolls, customized with their favorite vegetables, in this recipe from PBS Parents' Farm to Table Family.

How to make Strawberry Rhubarb Sorbet in ice bowls

Not only does this recipe for Strawberry Rhubarb Sorbet start in a garden and end up looking delicious, but it's served in ice bowls. ICE BOWLS. File under DIY, these temporary bowls -- made with thyme, rosemary, ...

Every Happy Thing: How to make Totoro Steamed Buns

How to make Totoro Steamed Buns using a frying pan by YouTuber Hockie at Every Happy Thing. Even if you're not going to make them, the video is fascinating and detail-filled. Also: Totoro, which we highly recommen...

Every Happy Thing: How to make macarons with cute faces

Let's travel to a kitchen in Tokyo, Japan to learn how to make ridiculously adorable macarons with YouTuber and mom Hockie of Every Happy Thing. Yum! (*´ڡ`* )

Easy recipe: How to make ketchup

Who needs preservatives and sugar in their ketchup? Make your own delicious non-Newtonian fluid with some Roma tomatoes, salt, olive oil, water, and some apple cider vinegar after you watch Z...

Kinfolk: How to Make Stick Twist Bread on the Campfire

Toast the bread over hot coals rather than high flames, so that the heat is able to reach the center of the dough before the outside burns; rotate the stick often to ensure even cooking. The bread will be done when ...

How to make pickles

Homemade pickles are super easy to make, and are fun to flavor in different ways. In How To Make Pickles, WNYC takes us to Brooklyn Brine where they walk through how their dill pickles happen — all you’ll...

Asparagus-Stuffed Semolina Gnocchi Casserole

In this first episode of Kitchen Vignettes from PBS Food, asparagus is picked fresh from the garden and then dances on a cutting board before becoming a delicious Asparagus-Stuffed Semolina ...

Elephantine: How to make Mall Pretzels

Elephantine’s Rachel Ball shows us how to make pretzels. And yes! There’s a recipe included. 

Making organic, vegan, handmade natural soaps

Soap making, a video by photographer David Brooks, features 16th generation soapmaker Kerri Mixon and her small business making organic, vegan, and handmade natural soaps in San Diego, Califo...

S’mores + peaches = Smeaches

Smores + peaches. Smeaches!  (Psst! June through August is peach season. Recipe here.)

Sick Science: Incredible Egg Geode

A pretty spectacular science experiment: how to make an Incredible Egg Geode.  Your egg geode is formed through a process called sedimentation. The heated alum solution contains suspend...

How to Make Pear and Gorgonzola Crostinis

2 pears, 1/2 cup Gorgonzola, 1/2 cup of butter, 1 baguette and some honey: Pear & Gorgonzola Crostinis

Elephantine: Pineapple Upside-down Cake

Elephantine's Rachel Ball makes a pineapple upside-down cake, recipe included.

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