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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.
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.
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.
Culinary Class
How To Make Gnocchi
Chef Joe Kindred blends a Tuscan sugo with Thanksgiving flavors in this step-by-step guide to gnocchi.
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.
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.
Culinary Class
Sushi with Chef Marisa Baggett
Memphis sushi chef Marisa Baggett talks about reimagining how we think about sushi rolls while honoring tradition.
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.
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.