Welcome to Cut & Dried

Welcome to Cut & Dried, a cooking site looking to focus on the answers to niche questions and topics.

Because First Impressions Last

Whether you're cooking for a quiet night or looking for something to spice up an important dinner party we hope that our recipes, tips and knowledge might help you make the perfect meal.

Recipes

Our recipe archive strives to share recipes give glimpses of regional tastes that are found on roads not often travelled.

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Question & Answers

Many sites provide recipes and instructions, at Cut & Dried we also want to focus on answering questions that aren't often asked in the kitchen but are important nonetheless.

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Featured Questions

Why do you strain shallots out from a Beurre Rouge (Red Butter Sauce)?

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I'm having a hard time getting the residue off of my tea strainer, help!

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How can I increase the shelf life of cooking wine?

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Is honey that's congealed still good?

Is that crystallized honey still good to eat?

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What are the common spices that are used in Malaysian cooking?

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Featured Recipes

Indiana Breaded Tenderloin

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Basil and Currant Spread

A delicious basil and currant spread that pairs nicely with water crackers.

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Key West Salsa

A tangy citrus island salsa guaranteed to delight.

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Aegean Olives

A Mediterranean olive appetizer that's simple but flavorful.

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