Ingredients in Black Bean Salad The basic structure of a black bean salad is black beans (canned or freshly made) with corn kernels (canned, frozen, or fresh). Parsley, basil, or cilantro add an herby note to the flavors. Tomatoes or red bell pepper add some sweetness and color. Lemon juice and/or lime juice add some acid. Jalapeño or cumin will give it a kick, and avocado and olive oil will smooth it down....
Thank goodness they’re such good brain food! (These days my brain needs all the help it can get.) My twelve year old nephew is in town which is perfect excuse to make shortcake of any variety.Unlike with strawberries, where all you have to do is cut them and sprinkle them with sugar, to get the blueberries juicy enough for shortcake it works well to cook them, just a little, with sugar....
Let me assure you that not only is this carrot soufflé as easy as they come, it’s gobsmacking good! This soufflé isn’t nearly as touchy as a traditional soufflé. In fact it’s hard to mess up. It barely puffs up, which means it doesn’t deflate that much either. My father made a half batch a couple weeks ago and the three of us devoured it within minutes. He then made a full batch a few days ago, left for an hour and returned to find a third of it gone (that would be my doing)....
Low-Carb Fried Rice This version swaps the traditional starchy grains of rice with cauliflower. A quick pulse in the food processor breaks the cauliflower florets into rice-sized pieces known as cauliflower rice or riced cauliflower. The cruciferous vegetable is seamlessly incorporated into the stir-fry and is a big hit for those looking for a low carb option without compromising on taste. Making the cauliflower rice is really easy. Combined with fragrant Asian seasonings, tofu, colorful vegetables, and scrambled eggs, the recipe is a flavorful and satisfying one-pot vegetarian meal....
I love cauliflower. I love it raw as a crunchy healthy snack. I love it roasted with crispy browned edges. I love it in a cheddary soup. Or puréed into fake mashed potatoes. Cauliflower has to be one of the world’s most adaptable and dress-up-able vegetables. No where is cauliflower’s haute capabilities more clear than in a gratin. Honestly it’s hard to go wrong given that we are smothering lightly steamed cauliflower in a cheesy Gruyere and leek béchamel, and baking it topped with butter toasted fresh breadcrumbs....
Want a gold star in thrift and food waste prevention? Even (or especially if) your broccoli is looking tired and floppy, it shines in this preparation, and you use the whole head—stem and all. The secret is chopping it into little pieces so it cooks quickly and becomes tender. How to Prep the Broccoli Is knife prep something you loathe? You’re off the hook: Accuracy does not count here! While you’re chopping the broccoli into small bits, it’s totally fine—and even preferable—that some are larger than others....
As I grew up and became interested in baking, I quickly gravitated to pie. Since those early days messing around in the kitchen, I’ve made hundreds of pies, many of them pecan. I’ve experimented with different recipes using molasses, dates, and brown rice syrup, but I keep coming back to my mother’s recipe. While I’ve put my own spin on it by adding chocolate and bourbon, the base of this pecan pie remains the same and couldn’t be simpler....
In fact, as a lower-proof cocktail, its character is entirely built on the interplay of its compelling ingredients—specifically, sherry, vermouth, and creme de cacao. The Liquors for This Cocktail Shy with alcohols, gregarious with flavor: The Chocolate Lark sees a sherry complemented by a deep, rich vermouth, and a dark crème de cacao. Each is a character in its own right, but together, they practically sing. Amontillado sherry is an aromatic, intriguingly dry fortified wine....
It’s fall baking season, and our team couldn’t be happier. What makes us perhaps the happiest is the classic combination of cranberries and apple, and the fact that this fall dessert doesn’t require a pie pan, fussy crimping, or fiddling with dough. Extra bonus, of course, is that while cranberries add layers of flavor to this tart, they’re also packed with vitamin C and have no artificial flavors, preservatives, or colors – so they’re basically the MVP in this not-too-sweet, rustic dessert....
Glazed ham is probably one of the easiest, festive, and cost effective roasts one can serve for a large gathering. The ham is already cooked when you buy it, so all you really have to do is heat it and glaze it. For this cranberry glazed ham, we are making a cranberry glaze with jellied cranberry sauce, orange juice, and whole grain mustard. It’s sweet and tart, and with hints of orange and bursts of mustard....
The fresh cranberries are tart, quite tart, so need some sweetness to balance them in this salsa. For that reason we are adding some sugar. The apple too helps bring some sweet balance to the cranberries. Cranberries are only in season for a short time in the fall. Once they appear in the supermarket, fresh in bags, snatch them up while you can! They will last frozen for a few months, but even then, after a while they will begin to get a bit iffy, so fall really is the time to enjoy whole cranberries....
This year’s T-Day dinner seated 6 Thursday night, and then a follow up for 7 Friday night, and we still had a massive amount of leftover turkey (and everything else on the menu)! My father looked at me and asked, “what were we thinking?” I don’t know dad, but I do love being able to play with the turkey leftovers. Creative Way To Use Thanksgiving Turkey Leftovers Today I made a big batch of this curried turkey salad with our turkey leftovers for a light lunch with my parents....
As our freezer is now packed with applesauce, and there’s more to come, I thought I would experiment with an applesauce cake recipe in the Mitchell Davis’ cookbook Kitchen Sense. It’s less of a “cake” and more like a quick bread, similar to our banana, zucchini, and pumpkin breads. The batter comes together quickly, and you pour it into a square baking pan to bake. You could also easily use the same batter to make applesauce muffins instead....
No fancy herbal infusions. No special ingredients to hunt down. A quick mix, and I have a refreshing drink meant for sipping with good friends on long summer nights. Sangria is often considered the tourist drink of Spain, which, if I’m honest, is exactly what I was the first time I tried it. While I don’t think indulging in sangria on my patio will be quite as memorable as sipping it on a balcony overlooking fields of olive trees when I was 19 years old, it does evoke those memories—sometimes that’s just as good....
Video: How To Make Strawberry Shortcake To make strawberry shortcake, all you have to do is toss sliced fresh strawberries in sugar, and let them set for a bit to macerate. The sugar will draw moisture out of the strawberries and dissolve to make a syrupy sauce. Serve the strawberries over white cake or biscuits, and top with whipped cream. Cake or Biscuits? Do you like your shortcake with cake or biscuits?...
It’s typically spooned onto crusty bread as an appetizer, but caponata also makes a wonderful pasta sauce. Agrodolce (literally “sour-sweet”) preparations are popular all over the island of Sicily. This technique of mixing vinegar into dishes sweetened with ingredients like tomatoes and raisins is a lesson learned centuries ago from the Arabs who settled in the region. Caponata is part of this long-standing Arab-Sicilian cuisine. Traditionally, making caponata begins by frying cubes of eggplant in oil, but I prefer roasting them instead....
English scones are light, flaky, and just barely sweet. That means slathering them with clotted cream and strawberry or raspberry jam is practically obligatory. What Are English Scones? English scones are more closely aligned with American biscuits than they are to American scones. While American scones are dense, rich, and sweet, English scones are lighter, flakier, and only lightly sweetened. English scones contain less butter and sugar and are usually just enriched with plain milk rather than the heavy cream and sometimes egg that’s often used to enrich American scones....
It’s impossible for me to pick a favorite Mexican dish, but tacos are pretty high up there. When they’re on-point, they never fail to hit that savory, satisfying, so-good note that made me crave them in the first place. Whether it’s Crispy Fish Tacos with Red Cabbage Slaw or Chorizo and Egg Breakfast Tacos, tacos of all kinds are always a win. “Everything can be a taco!” writes Gabriela Cámara, in My Mexico City Kitchen....
