Cousin Mike Cooks & More

The secret to make-ahead mashed potatoes that stay creamy and never gluey: warm the dairy, do not overwork them, and fold in cream cheese and...

The secret to cornbread dressing that is not mushy: dry the cornbread out completely before it ever meets the stock. Here is the one move...

Quick Answer: The secret to crispy chicken parmesan that isn’t soggy is to fry the breaded cutlets deep golden first, then keep the sauce off...

Quick Answer: The secret to homemade marinara that tastes slow-simmered in 30 minutes is hand-crushed whole San Marzano tomatoes and a spoonful of butter stirred...

Quick Answer: The secret to homemade garlic bread that isn’t bitter or soggy is to cook the minced garlic gently in butter before it touches...

Quick Answer: The secret to tender Italian meatballs is a panade (bread soaked in milk) instead of dry breadcrumbs, mixed gently and finished in sauce....

Quick Answer: The secret to this three-meat lasagna is browning sweet and hot Italian sausage with ground beef for deep flavor, binding the ricotta with...

Quick answer: If your homemade mac and cheese keeps coming out grainy, oily, or broken, it’s almost never your fault — it’s the cheese. Two...

Quick answer: The reason most homemade coleslaw turns into a watery, sad puddle an hour after you make it is that raw cabbage is full...

Quick answer: You don’t need a smoker for real pulled pork. A low 300°F oven does the exact same low-and-slow work a smoker does, and...