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tipstools tips 2008 04 how to debeard mussels
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Cooking
Mussels are quick-cooking, inexpensive, and party-friendly. Avoid these common mistakes, and get them right, every time.
Rochelle Bilow
Cooking
If you're standing in the frozen foods aisle: RUN!
Alex Delany
techniques
This tasty shellfish is easy to find, affordable, sustainable, and easy to prepare--so what are you waiting for?
Janet McCracken
techniques
Culture
We gave you a sneak peek at three photos taken of recipes from Heart of the Artichoke. You voted for your favorite, and now we're ready to reveal the winning recipe: Mussels Mariniere.
Julia Bainbridge
Lifestyle
Going the DIY route allows for maximum freshness, customization, and affordability…and what else do you have planned anyways?
Benjamin Kemper
Cooking
Exactly what the headline says: The Ultimate Straight-Up Regular Kosher Dill Pickle Recipe. Oh, also—classic.
Alison Roman
promotions
We gave you a sneak peek at three photos taken of recipes from Elizabeth David's cookbook, At Elizabeth David's Table. You voted for your favorite, this light, vibrant mussel soup.
Julia Bainbridge
Cooking
Serve with toasted bread and that's that.
Julia Bainbridge
There's one seafood that I've never been able to get behind: mussels.
Jason Kessler
test-kitchen
Why ask your fishmonger to do it when you have the chance acquire a bada#$ new skill?
Mary-Frances Heck
techniques
From tenderizing meat to making copper pots sparkle, this by-product has a ton of uses
Danielle Walsh
Culture
A pro-tip from Left-Handed Toons
Danielle Walsh
techniques
Stop cooking with dull knives; you're gonna hurt yourself!
Rochelle Bilow
Cooking
As a kid, I would turn up my nose. Now they’re my favorite kitchen project.
Antara Sinha
Cooking
Some helpful solutions for cleaning sieves, one of the most annoying kitchen tasks ever.
Jill Baughman
Culture
A master knife maker offers three quick tips to get a sharper blade.
Christina Chaey
test-kitchen
If you're lucky enough to come across these fleeting greens one last time at your local market (as we were last week), pickling is a great way to make them last the whole year.
Mary-Frances Heck
techniques
We have your ultimate canning guide, complete with tips, recipes, and inspiration for perfectly preserved produce
Bon Appétit
Culture
At the beginning of my yoga class the other day, the instructor suggested repeating to yourself, "I will think differently about my problems." That little mantra got me through this week's recipes.
Bridget Moloney
Culture
Smorrebrod Gone WILD
Bon Appétit
Cooking
What to buy for your kitchen on pay day.
Elyssa Goldberg
Cooking
Chicken katsu is the cutlet for everyone, at any time.
Adam Rapoport