By the way, gardeners out there, if you ever plant arugula, be warned, it grows like a weed! (Hence our need to make pesto.) To make this pesto I used mature arugula from our garden (though you could use baby arugula too, it just isn’t as strong.) I tried making it with both walnuts and pine nuts and strongly prefer this pesto with walnuts. The strong, meaty flavor of the walnuts balances out the astringency of the arugula, a good blend of flavors....
The first few times I made this, I kept it simple: avocados, crisp bacon crumbles, chunks of blue cheese, a little vinegar. Then I figured I could improve it with some chopped tomatoes and a scattering of herbs, but you know what? Bacon and blue cheese don’t need help. The other stuff was distracting. Devour It the Day You Make It There’s another reason this is party guacamole. It’s best eaten within two hours of being made....
Spices in This Pickling Blend If the ingredient list looks a little long to you, don’t worry! You really can pare it down to just the basics. For me, the essentials are the mustard seeds, black peppercorns or red pepper flakes, and at least one of the sweet spices (allspice, cinnamon, or cloves). As long as you’ve got those in the mix, you can customize your blend however you like....
My super-hero father decided to make goulash for us recently and when the first recipe he tried didn’t work out (go figure—it asked for a quarter pound of paprika), down the drain it went (just the base, thank goodness), and back to the drawing board went dad. The recipe we did end up with dad pulled from one of his thick recipe binders, with his own notes from a Wolfgang Puck Food Network show....
When you dive into Middle Eastern dishes, prepare yourself to fully embrace carbohydrates and all their flavor transferring glory! You can find recipes for grain and pulse salads made with freekeh or lentils, or test your hand braided breads and seeded crackers. Toss in generous amounts of olive oil, fresh herbs, and dairy, and prepare yourself for a feast of the senses. Not to be outdone by the other ingredients, meat and fish are also prominent guests....
What is Berbere? Berbere has a deep, earthy flavor that can be fiery from the dried chilis. Many ingredients contribute to its complexity. Its heat level can range from moderate to quite spicy. Ingredients: Always contains dried chilies and may also contain nigella, ajwain, besobela, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, allspice, black pepper, and salt How to use it: As a rub or stirred into stews, sauces, legume dishes, and meat and fish dishes Traditional berbere takes days to make....
Our categories enable you to make your selections based on what you’re in the mood for, the favorites of your household, or specific dietary preferences (such as dairy-free). Some of these brands also run specials for new customers, making it even harder to resist. Whether you prefer more eclectic flavors like cinnamon roll or have more simple tastes like strawberry, there’s something for everyone. Best Ice Cream of the Month Clubs Best Overall: Goldbelly Best for Families: Jeni’s Splendid Ice Creams Best for Gourmet Ice Cream: McConnell’s Best for Keto Diet: Nick’s Swedish Style Ice Cream Best for Vegan/Non-Dairy: Frankie & Jo’s...
Wait! You, in the back. OK, I’ll allow that not everybody grew up eating these. But, hold on, there’s comfort in that can of tuna! Tuna Salad: A Simple Pleasure I have memories as a child sitting atop Mt. Chocorua in New Hampshire with my camp friends after a day’s climb. Lunch was always oranges and tuna or peanut butter and jelly sandwiches. And for dessert? Well, let’s just say a Hershey bar never tasted so good!...
Trader Joe’s sells a pack of multi-colored pearl onions that cook up beautifully as braised onions. The catch? You have to peel them, which requires blanching first, then cutting off the ends so you can slip off the peels. You can of course skip this first step by using pre-peeled frozen pearl onions. I can tell you that if you do choose the blanche and peel approach, it is well worth it....
What’s the Best Way to Assemble This Cake? While ice cream cake might seem like an ambitious project, it’s really just an assembly job. I baked a from-scratch brownie for this, but a boxed brownie will do the job just as well. Assembly starts with the brownie base that’s been baked and cooled. Then comes the ice cream! We add one layer of ice cream, followed by a layer of chunky crushed cookies, and top that with another layer of ice cream....
It’s the perfect dish for brunch, luncheons, or dinner and embodies my favorite type of home cooking: rustic, adaptable, and easy to make ahead. All of which means less stress when mealtime rolls around. What’s in This Strata? I make this vegetarian casserole with mushrooms and Brussels sprouts, flavored with a hit of onion, garlic, and thyme. For the bread, sourdough is my go-to. As for cheese, I love how the grassy tang and subtle barnyard funk of fresh chèvre plays with the earthy mushrooms and bitter sprouts, so I dot the strata with generous dollops of the fresh goat’s milk cheese....
This from-scratch version is nearly as easy as the boxed kind, and just as comforting. It also feeds a crowd and makes excellent leftovers! I like to use cheddar for this recipe, or you can make it with mozzarella for a more mild flavor. Whichever cheese you have on hand is going to be delicious. And don’t worry that you’ll need too many dishes. You can make the whole thing in one large skillet, noodles and all....
To make these cute, single-serving, breakfast favorites, I use a standard 12-well muffin tin—making a whole batch at once! While you can swap in other add-ins, frozen spinach works wonderfully here. It makes the egg bites more substantial, and it’s a delicious way to squeeze in some veggies first thing in the morning. But what makes this recipe extra special is the hash brown crust. Crispy potatoes form the perfect cup and transform these bites into a full meal....
Macarons are very special treats to gift to your friends and family—they look so beautiful and impressive on cookie trays or packaged as a thoughtful pick-me-up. What is a French Macaron? Macarons were not invented in France as the name suggests, but in Italy. French macaron refers to the method that is used to make the meringue, where you sprinkle sugar into whipped egg whites. A macaron consists of two shells made with almond meal—they rise in the oven with the help of an egg white meringue....
If you too are a summer gardener faced with the same dilemma of too many cucumbers, or if you just love the taste of cool and crunchy cucumbers, here’s an easy and fun way to use them, in a colorful salsa! With a little mint, some finely chopped red onion, red bell pepper, and jalapeño, this cucumber salsa is cool and light, perfect for the summer, and lovely with grilled chicken, fish, or shrimp....
But even as an 8 year old I took great pride in heating my own soup, and discovered for myself how much better it was if you added milk instead of water, and how important it was to slowly add the milk while stirring so it wouldn’t form clumps. As a grown-up I still love mushroom soup, and happily make it from scratch using lots of fresh mushrooms, shallots, garlic, chicken stock and cream....
Serve the soup with all the fixings laid out on the table and let folks pick and choose their garnishes. Now that’s festive and fun! The Enchilada Sauce The soup base is inspired by a traditional red enchilada sauce, with deep red ancho chilis as the hallmark. Ancho chilis are dried green poblanos. It has a smoky flavor and a little heat, but it’s not hair-on-fire spicy. For this recipe I use ground ancho chili powder as a shortcut....
We had enchiladas at least once a month my entire childhood; it’s still the most requested recipe from any of my siblings when they come home to visit. We’ll often make extra just so my father can have leftover enchiladas for breakfast the next day (it’s his version of chilaquiles). How to Make Enchiladas My mother, a fifth generation Hispanic Arizonian, was taught this recipe by my grandmother. Here’s her step-by-step guide to how to make enchiladas using yellow corn tortillas, a cheesy filling, and a tomato and green chile sauce....
Enter Joshua McFadden and Martha Holmberg’s instant classic, “Six Seasons: A New Way with Vegetables.” While there are plenty of excellent recipes packed into this cookbook, the one I keep going back to again and again is the “Kale Sauce with Any Noodle.” The vibrant kale sauce is simply a blend of kale, pasta water, olive oil, garlic, and Parmesan cheese. While it may not sound like much, it’s a forgiving, quick, easy, and flavorful pasta with a beautiful green hue....
