5 Tips on How To Become a Pro Grillmaster

The grill, often hosted in backyards or patios and exposed to the open air, has an element of wildness to it compared to all other cooking methods. From the crackle of flames to the sizzle of meat on the rack, you don’t just master the grill— you tame it. Whether it’s burgers or  ribs, or zucchini and

A Lesson In: Sage

Sage, as the name implies, invokes the idea of both wisdom and a natural, earthy aura. When it comes down to what Sage provides in flavor, that’s not entirely far from the mark.  Also known as Salvia Officinalis, Sage originates from the Meditteranean and has enjoyed a long history of both culinary and medicinal usage.

A Lesson In: Cayenne Pepper

Buffalo sauce. Need we say more? Cayenne pepper is the #1 ingredient in the world-famous wing sauce, and that’s just the tip of the iceberg when it comes to this spicy (but not TOO spicy) pepper.  Cayenne, similar to paprika, is a member of the Capsicum family of spices. Products labeled cayenne powder are sometimes

Easy Winter Recipes

Try these simple dishes on a cold, wintery evening when only comfort food will do. Sausages with Winter Vegetable Mash Ingredients: 4 sausages, regular or reduced-fat 2 parsnips 2 or 3 medium potatoes 175g Brussels sprout 4 tbsp milk 1 tbsp wholegrain mustard Dangold Roasted Garlic Rosemary and Sea Salt Blend Grill the sausages for

A Lesson in: Paprika

Paprika is a spice made from ground up different varieties of Capsicum peppers –including sweet bell peppers, hot red and/or peppers and other varieties. It is a national spice in Hungary with a 200 year history! There are six classes of paprika in Hungary, but Hungarians aren’t the only people who use it – paprika

Choosing and Making the Best Holiday Ham

When it comes to choosing the star of your holiday meal, a handful of entrees promise an unforgettable dining experience. A gorgeously glazed ham is at the top of that list. Ham can be a tricky dish to prepare, and even choosing which kind to get can be difficult, but that’s where we come in.

A Lesson In: Parsley

We tend to think of parsley as a garnish, and don’t give it much thought. But this herb does much more than making your plate look pretty. Like most herbs, parsley is available in both dried and fresh forms. The flavor of dried parsley is somewhat muted so it is best to find blends that

Making the Best Thanksgiving Turkey

Cooking a turkey is something many people have trouble with, but as Thanksgiving Day comes up, you will want to be ready. Whether you’re about to host your first Thanksgiving dinner or you’ve done this before, you’re sure to pick up a new trick or two from this collection of tips. There are lots of

A Lesson In: Chives

Chives are related to garlic, leeks, and onions and are native to Asia, North America, and Europe. It’s thought that Marco Polo tasted chives and brought them back home to Europe where people fell in love with their flavor. This fragrant herb has a milder flavor than onions and garlic. It can be found fresh

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