Wow! You've Got to Try This

Wow! Hasselback Apples

We’re big, big fans of the hasselback technique. We’ve had smashing success with both baking potatoes and sweet potatoes—the thin, partial slices on top get delightfully crisp while the base remains tender, an infused oil or chipotle cream painted in between the slices. Hasselbacked apples (happlebacks!) were the logical next step—cinnamon-sugar butter between the layers, a crispy streusel sprinkle, and […]

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Wow! Grilled Watermelon Pizza

Kick off your next cookout with this handheld take on watermelon salad. Grilled Watermelon Pizza Ingredients: 1 cup sliced red onion 3 tablespoons red wine vinegar 1 tablespoon sugar 1/4 teaspoon kosher salt 2 teaspoons extra-virgin olive oil 1 (3/4-inch-thick) slice seedless watermelon (from a 9-inch-diameter watermelon) 1 ounce creamy blue cheese, crumbled (about 1/4 cup) 2 tablespoons coarsely chopped […]

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Wow! One-Ingredient Honey Taffy

Some of the best ideas are born from mistakes. That’s what happened when I (a recipe developer and tester here at Cooking Light by day and beekeeper in my off time) tried to make a honey version of a maple sugar product I saw online. I figured honey and maple syrup have similar qualities, so I thought I might be able to turn honey […]

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Wow! You’ve Got to Try These Decorative Ice Cubes

Looking for a pretty cool way to dress up summertime drinks? Try our technique for taking plain ice cubes from everyday to extraordinary simply by studding them with fresh fruits, vegetables, herbs, and flowers. These striking blocks bring a pop of color and a hint of flavor to cocktails, punch, lemonade, or even plain water. It’s a simple make-ahead process; using […]

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Wow! How to Make Crunchy, Creamy Avocado Fries

We thought we had explored every way to enjoy the buttery-rich yumminess of avocados. But then we swooned over a photo of the breaded avocado fries in chef Hans Röckenwagner‘s latest cookbook, Das Cookbook. Röckenwagner, known for applying German cooking techniques to Californian cuisine, features these delightful snacks on the menus at two of his Los Angeles–based cafés. Inspired by […]

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Wow! How to Make Naturally-Dyed Easter Eggs

The custom of dyeing eggs goes back to ancient times and cuts across many cultures as a symbol of Earth’s renewal after winter. Back then, onion skins, red cabbage, beets, seeds, flowers, herbs, and spices were used to tint and imprint designs on eggshells. Those simple, natural materials continue to be one of the most beautiful ways to decorate spring’s […]

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Wow! You’ve Got to Try Individual Freezer Cheesecakes

If you want a little something sweet and you want it fast, pull one of these Rhubarb Jam Cheesecakes from the freezer at the start of dinner–it will be ready to eat in time for dessert. To make a batch of these single-serve treats, steam our five-ingredient cheesecake batter (on top of the stove!) in freezer-proof jars. Layer in granola for […]

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Wow! You’ve Got to Try Squash Egg-in-the-Hole

Remember that childhood breakfast favorite, a piece of toast with an egg cooked into its cutout center? Well, try this stunning grown-up twist that replaces the bread with baked slices of acorn squash. The natural hole where the seeds once were is just waiting to be filled with an egg. This is a simple, company-worthy brunch dish that’s as easy […]

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Wow! You’ve Got to Try Smoked Salmon Bites

If you’re looking for an appetizer that will delight your guests with its gorgeous presentation and rich, delicious taste, the search stops here. These beautiful canapés start with a base of candy cane (or Chioggia) beet squares, whose alternating ruby and white rings are stunning. (You can add more color to the platter by alternating candy cane beet and golden […]

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Wow! You’ve Got to Try Hasselback Sweet Potatoes

Here’s a great way to rev-up your typical baked sweet potato: Turn it into a gorgeous hasselback sweet potato, and drizzle it with smoky chipotle cream. The accordion-like cuts give the potato some crispy outer edges, keeping the insides moist and soft. They also turn it into a pull-apart dish that’s super fun to eat. You can bake just one […]

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