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7 Ice Pops That Break the Mold

Make Your Own Ice Pops These seven ice pop recipes are like a mini summer vacation, frozen on a stick. (As if that were possible. But still ...) They're inspired by cool treats from the Philippines, Vietnam, Mexico, China, Korea, and India, yet require no more effort to make than frozen juice pops. Pack your bags. READ MORE

Make Your Own Mustard

Make Your Own Mustard Mustard: ketchup's slightly less popular sidekick. When it comes to burgers, we still stick by this condiment duo. But mustard can also stand alone. And while some fancy store-bought mustards might seem artfully handcrafted and complex, it's quite easy—and arguably tastier—to make your own. READ MORE

Make Your Own Ice Cream Bars

Make Your Own Ice Cream Bars "What would you do for a Klondike Bar?" You can't get away from the jingle. But you can get away from the "Artificially Flavored Vanilla Light Ice Cream with Milk Chocolate Flavored Coating"—which is how Klondike Bars self-identify. Try these recipes instead: blocks of rich ice cream (or sorbet!) dipped in a thick coating of chocolate—tempered for a great snap. What would you do for one? READ MORE

Make Your Own Kimchi

Make Your Own Kimchi Kimchee A ubiquitous side dish in Korean homes and restaurants, kimchi is made of salted vegetables that are tossed in seasonings and allowed to ferment. Countless versions exist; the most common is a pungent, fiery-red mixture of napa cabbage seasoned with Korean crushed red pepper. READ MORE

Make Your Own Pop Tarts

Make Your Own Pop Tarts It was the breakfast version of the VHS vs. Betamax wars: In 1964, cereal company Post announced a ready-to-eat filled pastry called Country Squares. According to people there at the time, it was a pretty good product. But "[t]hey kept fooling around with it in our labs," said Stan Reesman, a retired Post food technician, in an interview with the Chicago Tribune. Before Post could get the pastry to market, Kellogg swooped in with the (allegedly inferior) Pop-Tarts. So Country Squares went the way of Betamax, and Pop-Tarts became the industry standard. READ MORE

Make Your Own Loaded Potato Skins

Make Your Own Loaded Potato Skins The loaded potato skin: Often found at diners and bars, but best served at television-watching events in your own home—the Super Bowl, March Madness, and the like. We start with the basic topping: a sprinkle of bacon bits and cheese and a dollop of sour cream. You can keep the skins on their lowbrow playing field by stuffing them with barbecued chicken and coleslaw, or fancy them up with salmon, crème fraîche, and caviar. MAKE

Make Your Own Potato Tots

Make Your Own Potato Tots for the Super Bowl The product known as Tater Tots is actually trademarked. But when we set out to develop our own version, the name was an afterthought. We saw that the pellet-shaped miniature hash browns were popping up beyond lunch lady land and the frozen aisle. READ MORE

Easy Homemade Amaretto

How to Make Amaretto

Amaretto always makes me think of my failed teenage attempts to raid my parents' liquor cabinet. Invariably, all I'd find was an ancient bottle of almond liqueur with its cap sealed shut by sugar. And prying it open would only get me a sugar high, not a buzz. READ MORE

Homemade Vegan Tofurkey That Tastes Good

Make Your Own Tofurkey for Thanksgiving

Vegans and vegetarians always seem to get the shaft on Thanksgiving, filling up their plates with starchy side dishes while everyone else attacks the turkey. The easy alternative is sliding one of those rubbery premade faux-turkey roasts out of a plastic wrapper and plunking it down on the table.

But we don't think that's good enough. Guests who don't want roasted turkey still deserve an impressive homemade main dish. READ MORE

How to Make Ricotta

How to Make Ricotta

Fresh ricotta cheese is one of those things that seem to have a whiff of highbrow fanciness, so most people wouldn't think of making it themselves—but it's actually really easy. READ MORE