These Old Fashioned Salmon Patties are light, crispy, and super flavorful. This classic recipe is a simple and affordable way to put supper on the table. Salmon Patties are a classic Southern dish made from canned salmon, bread crumbs or crackers, and a few simple seasonings. They’re formed into patties and fried until golden brown. They’re a budget-friendly way to enjoy the rich, savory taste of salmon, and they’ve been a staple on Southern tables for generations.

Old Fashioned Salmon Patties

What's better than a BLT? How about ALL the BLTs you can eat? While there’s something simple, superlative, and oh-so-Southern about eating a BLT in peace at the kitchen table, with the aroma of freshly-cooked bacon still permeating the house, these big-batch BLTs take our love of the South’s best sandwich to a whole new crowd-pleasing level.

All-You-Can-Eat BLTs

Planning a large dinner party would stress anybody out. There are so many variables, like what time will everybody arrive? Will there be enough food? And how do you prepare the meal in a way that allows it to still be warm when it is time to serve, but does not require you to spend more time in the kitchen rather than with your guests? Celebrity chef and restauranteur Bobby Flay has the perfect hack for easily reheating food, whether it is for a large group or an intimate family dinner.

Bobby Flay's Brilliant Hack To Reheat Dinner Party Dishes

Cast iron cookware can be complicated. After all, there are a few extra precautions you'll need to take when working with it, including using the right utensils, properly removing stuck-on food, and seasoning your pans well. One of the most important things to remember to be mindful of when working with cast iron, though, is to always stack pans with protection.

The Storage Mistake That's Sabotaging Your Cast Iron Skillet

It's easy to tell when you've undercooked a pizza: The crust hasn't browned at all, the middle looks too chewy, and the dough will be soggy in a very gross, unappetizing way. There's also some risk: Raw dough can contain pathogens that you'd kill by cooking properly, and a pizza isn't safe until it's entirely cooked. When you ask about the ideal temperature for baking a pizza in a standard kitchen oven, the conventional wisdom is "as hot as your oven gets." A common mistake with cooking pizzas is temperature, and whatever temperatures you're used to cooking at, you likely need to go even higher for a pizza.

What's The Best Temperature To Cook Pizza In The Oven?

Known for its flavor and bright red appearance, paprika is an essential ground spice. Commonly and readily available in most grocery stores, most home cooks have a small jar of paprika stored somewhere in their kitchen. Like salt and pepper, paprika is a seasoning that greatly improves the taste of a dish even in small amounts.

How Often You Should Replace Paprika For The Strongest Flavors

You've probably encountered pimentos without even knowing it. The brightly colored vegetables are often found diced and mixed into cheese dips or tucked neatly into pitted green olives. Yes, that familiar red filling in your olives is actually a pimento pepper. While this might be its claim to fame, the pimento is so much more than just a pretty garnish. It's a highly versatile vegetable that can lend itself to many forms and uses in the kitchen.

What Are Pimentos, And Who Decided They Should Be Stuffed In Olives?

Some great dishes are born from minimalism, but not chili. To make a good, cookoff-worthy chili, you should be dumping about half of your spice cabinet in there, and that's only a slight exaggeration. Chili should have a bold flavor. Of course, that means plenty of chili powder, cayenne pepper, and hot paprika, but you need more than just spiciness. A touch of smokiness will help you harken back to the early versions of chili eaten around campfires on the American frontier.

The Unconventional Chili Ingredient You'll Start Craving Constantly

Growing up, I’ll admit, I was tuna-salad-averse. The tuna salad of my childhood was heavy on the mayo, full of unexpected chunks of celery, and light on salt. As an adult, however (with a seemingly endless need to incorporate protein into my diet), I found myself returning to that once-feared, now-beloved canned fish.

My 1-Ingredient Upgrade for Better Tuna Salad (It's Already in Your Fridge)

Los Angeles, CA

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Herbie J Pilato

It's been more than four decades since former child star William “Billie” Thomas Jr. died in Los Angeles of a heart attack at only 49 on October 10, 1980. Best known as "Buckwheat," the character he portrayed in the original Hal Roach-ignited Our Gang/Little Rascals classic film shorts from 1934 to 1944, Thomas faced similar challenges and misfortunes of several of his co-stars and other former child actors. This is his story.

Billie "Buckwheat" Thomas - 'Little Rascals'/'Our Gang' Child Star: 44 Years After His Tragic Death

New York City, NY

Kansas City versus New York. We're not talking about football here, but steaks. But besides the obvious, geographically opposed names, what sets the New York trip steak apart from the Kansas City strip steak? Both cuts come from the short loin portion of the cow, which is located on the rear side of the cow, towards the top of the back, and have a great flavor and tender texture. However, Kansas City Strip steaks have one feature that New York strip steaks are missing: bone.

What Sets A Kansas City Strip Steak Apart From A New York One?

Once you move past common favorites like shrimp and salmon, there's an astonishingly diverse seafood world out there. One especially fascinating — not to mention tasty — category is mollusks. These shell-on creatures cover the range from the archetypal French escargot to clams or mussels (which have a few differences). A particular variety you shouldn't miss is the geoduck — once you see this interesting-looking shellfish, you won't soon forget it.

Geoduck: The Odd-Looking Shellfish That's Way Easier To Cook Than It Seems

Devra Lee

Disclaimer: This content was written by Devra Lee for general informational and entertainment purposes only. This service is to provide astrological information that has been researched, recorded, and observed by the author.

Horoscope of the Day, Monday, September 2nd

Ground beef is the perfect way to add protein to several recipes. You can brown it for chili, soup, or even pasta, plus it's an essential ingredient when you're forming a tender, juicy burger. If you buy a package of ground beef and find you don't need all of it, there's no need to toss it because it freezes so well. But when it comes time to defrost it, there are a few tried and true methods. You only need some cold water or a microwave to thaw it quickly, but the refrigerator is recommended if you have the time. Regardless of the method, never defrost ground beef at room temperature.

The 3 Best Ways To Defrost Your Frozen Ground Beef

White bread has its place in the culinary world, but it can be a little bland — some might say stale. But it's time to think of white bread as a blank slate ready to be improved. Chowhound tapped Nathan Myhrvold to help us upgrade the basic white bread recipe. He's the founder of Modernist Cuisine and lead author of the Modernist Cuisine cookbook series. Myhrvold says, "Mix-in ingredients, also called inclusions, are a fantastic way to make white sandwich bread more interesting."

The #1 Expert Tip To Upgrade A Basic White Bread Recipe

Grapes are a universally loved fruit. Their sweet and slightly tart flavor are a delight when added to a salad recipe or smoothie, or enjoyed on their own as a simple snack. But this sometimes-pricey fruit is quite vulnerable to spoilage, and won't last long if kept at room temperature. So, if you have a big batch you'd like to use over a long period, you must store them properly to avoid wastage. The secret to ensuring they last for weeks is refrigeration.

How To Store Grapes So They Last For Weeks

Rye bread — the hallmark loaf for the best Reuben sandwich – is characteristically more dense than loaves made with wheat flour, but it doesn't have to be so dense that it's flat and gummy with a super compact crumb. Nathan Myhrvold, founder of Modernist Cuisine and lead author of the "Modernist Cuisine" and "Modernist Bread" cookbook series, has well-researched advice for how to make fluffier rye bread at home. By choosing the right type of flour in your bread recipe, you can seriously alter the texture of your rye bread. Myhrvold explains, "If you want a fluffier 100% rye bread, you can't use a flour with bran and germ; opt for a light, finely milled rye flour that contains only endosperm."

The Flour Tip You Need For Fluffier Rye Bread

The world's obsession with chocolate is nothing new, having begun thousands of years ago in Mexico, where it's believed a ceremonial drink was made from the beans — or possibly pulp — of cacao pods (aka the fruit of the cacao tree, from which chocolate is derived). Since then, people have put this delicious commodity to use in far more ways than just a beverage, including in beautiful homebakes and decadent desserts like Boston cream pie.

What Is The White Dust On Your Chocolate (And Is It Safe To Eat)?

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Alameda Post

Refined by New York chemist Robert Chesebrough almost 150 years ago, petroleum jelly is still widely used today in topical applications. Even with the myths that abound online about it being carcinogenic, it has withstood the test of time.

Wonder Jelly

When it comes to shellfish, there's an old saying that we should only indulge in shellfish during months with an "r" in their names — September through April. This advice dates back to a time before modern refrigeration and advanced aquaculture, when the risk of spoilage and bacterial contamination made consuming shellfish in warmer months particularly risky. While this rule had its merits back in the day, Chef Sammy Monsour, author of the seafood cookbook "Salt & Shore," calls this advice outdated, as many shellfish varieties are now sustainably farm-raised and safely available fresh year-round. "It's an incredible shift that allows us to savor these delicacies whenever the craving strikes," says Monsour.

The Best Season To Buy Your Favorite Shellfish

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How To Clean Clams For A Grit-Free Dish

Clams are the key ingredient to a world of international flavors, from brothy French soups to heaping bowls of steaming pasta, or even deep-fried and breaded...

How To Clean Clams For A Grit-Free Dish

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