• 04.

    Cider-Brined Grilled Turkey

    Anne-marie Ramo / Contributor

    Full Story
  • 05.

    Cheddar-Zucchini Biscuits

    Janice Cole / Food Editor

    Full Story
  • 06.

    Editor's Choice: Life Juicer

    Staff / The Editors

    Full Story
  • 01.

    Spoon Me: A Smart Trick

    Cooking Club / Editors

    Full Story
  • 02.

    Turkey with Cuban Mojo Glaze

    Sandra A. Gutierrez / Contributor

    Full Story
  • 03.

    Video: Deer Camp Cooking, Week 4

    Lukas Leaf / Contributor

    Full Story
  • 04.

    Cider-Brined Grilled Turkey

    Anne-marie Ramo / Contributor

    Full Story
  • 05.

    Cheddar-Zucchini Biscuits

    Janice Cole / Food Editor

    Full Story
  • 06.

    Editor's Choice: Life Juicer

    Staff / The Editors

    Full Story
  • 01.

    Spoon Me: A Smart Trick

    Cooking Club / Editors

    Full Story
  • 02.

    Turkey with Cuban Mojo Glaze

    Sandra A. Gutierrez / Contributor

    Full Story
  • 03.

    Video: Deer Camp Cooking, Week 4

    Lukas Leaf / Contributor

    Full Story
Manhattan with Orange-Infused Vermouth

Manhattan with Orange-Infused Vermouth

Infusing the red vermouth with orange peel adds a zesty element while the addition of rum helps stabilize it to last up to 2 months refrigerated. Spiked Cherries are so DIY… just try not to eat them all before your cocktail party.

Spice-Crusted Sirloin Tip Roast

Spice-Crusted Sirloin Tip Roast

The key to composing a perfect spice mix is blending bold flavors without any one of them stealing the spotlight. This spice-crusted beef roast achieves that goal with lemon-scented coriander, piney rosemary and anise-scented tarragon. All of these flavors coalesce with the peppers, salt and cinnamon to enhance, not overpower, the beef.

Bacon-Potato Frittata with Greens and Gruyère

Bacon-Potato Frittata with Greens and Gruyère

This appealing frittata is chock-full of vegetables and topped off with rich bacon crumbles and plenty of nutty Gruyère cheese. Serve it with crusty baguette slices and a saucer of extra-virgin olive oil for dipping.

Video: Deer Camp Cooking, Week 3

Video: Deer Camp Cooking, Week 3

We're back in deer camp. It's cold and we're hungry. Thank goodness we've got a delicious meal on tap: venison rib-eye steaks spiked with a dry rub of warming spices and rosemary roasted potatoes. Let's eat!

Pancetta vs. Prosciutto

Pancetta vs. Prosciutto

Do you ever get confused when faced with the popular Italian pork products pancetta and prosciutto? Find out what's what when these two meats face-off.

Steak and Onion Tacos with Chipotle Guacamole

Steak and Onion Tacos with Chipotle Guacamole

Chipotle chiles add a spicy kick to the guacamole in these tacos, but you can decrease the heat by cutting back on the chiles. For the tastiest guacamole, use plump, ripe avocadoes that yield to soft pressure. If you can only find firm ones, buy them in advance and let them ripen for a day or two on the counter.

Editor's Choice: America's Best Pies

Editor's Choice: America's Best Pies

Pie lovers, this book is for you! The best part? It's at a great price for cooking club members!

Chicken Penne Primavera

Chicken Penne Primavera

Fat-free sour cream is the key to keeping this vegetable-intensive dish nice and creamy--and low in calories. To reduce cooking time, the vegetables are cooked in the same pot as the pasta.

Black Bean Burgers

Black Bean Burgers

Top these burgers with salsa, lettuce, cheese and nonfat sour cream or your favorite burger toppings.

Tasting Tannins

Tasting Tannins

When it comes to flavors, red wines have a characteristic whites don't have: tannin. Tannin is a compound that gives reds their distinctive bitterness. While this sounds more bad than good, tannin also has the positive effect of helping red wine age.

Sauteed Pheasant with Cranberry-Apple Compote

Sauteed Pheasant with Cranberry-Apple Compote

A compote rich with fall ingredients pairs perfectly with sautéed pheasant breasts. Letting the meat soak in olive oil before cooking tenderizes it.

Video: Deer Camp Cooking, Week 2

Video: Deer Camp Cooking, Week 2

What do gooey, creamy, meaty sandwiches have to do with deer camp? It’s what’s for dinner! These hoagies go together so quickly, you’ll easily be able to satisfy those hungry, tired and impatient hunters at your camp. Watch the video to see how they're made.

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