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Culinary Class

How To Make Pan de Muerto

Ruben Ortega gives a step-by-step guide to perfectly spooky pan de muerto to celebrate the Día de los Muertos.

Aperitivo spread of small plates at Babas on Meeting
Culinary Class

How To Host an Aperitivo Hour | Video

Babas on cannon and meeting guides us through hosting an aperitivo hour for a quick bite and a refreshing cocktail to close out the workweek.

completed turkey for How to smoke a turkey
Culinary Class

How To Smoke a Turkey

Joe Kindred of North Carolina’s Kindred, Hello, Sailor, and milkbread, gives us his fail-proof tips for your Thanksgiving turkey.

completed gnocchi
Culinary Class

How To Make Gnocchi

Chef Joe Kindred blends a Tuscan sugo with Thanksgiving flavors in this step-by-step guide to gnocchi.

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Culinary Class

How To Make Croissants

Buttery and flaky, croissants are both beloved and particularly elusive to the home cook, TLP sat down with an expert guide to learn the ropes.

Culinary Class

Challah in Six Easy Steps

This challah recipe breaks down making the bread into 6 easy steps for crafting a buttery, fluffy loaf with a pillowy crumb.

Bread and Butter pickles in mason jars
Culinary Class

How To: Bread & Butter Pickles

Bread and butter pickles are a Southern staple, from back in the day when sugar was used as preservative in the South’s sweltering climate.

A woman holds a plate of sushi in a kitchen.
Culinary Class

Sushi with Chef Marisa Baggett

Memphis sushi chef Marisa Baggett talks about reimagining how we think about sushi rolls while honoring tradition.

Homemade Blueberry Jam in a glass jar with lemons and blueberries around it
Culinary Class

A Beginner’s Guide to Homemade Jam

The Local Palate walks through this classic end of summer activity: making homemade jam, the best way to preserve summer's flavor year-round.

Popovers cooling on a wire rack
Culinary Class

Pro-Tips for Making Popovers

The Local Palate guides you through a fast and foolproof method for making popovers, a beautifully puffed alternative to dinner rolls.