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Whip up a plant-based creamy treat in minutes with a handful of ingredients. All you need is a blender or food processor to make smooth and frosty banana nice cream with no added sugar. Easy variations include chocolate, peanut butter, strawberry, and more!
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Fresh tomatoes, basil, mozzarella, and juicy chicken equals summer on a bun.
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Many Moroccan and Middle Eastern recipes call for preserved lemons, which are lemons that have been pickled in salt and their own juices. It's quite easy to do, though takes at least three weeks before the lemons are ready to use.
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We used Diamond Crystal kosher salt for this recipe. If you’re using a stronger kosher salt like Morton’s, halve the amount of salt.
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If you’re using wooden skewers, soak them in water for 30 minutes before using.
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If you are of a certain age, your primary, and perhaps only, reference to elderberries is likely an Elton John song, a scene from Monty Python and the Holy Grail, or if older perhaps a Cary Grant film.
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If you’d rather use bar chocolate for this recipe, give it a good chop before adding so that it melts evenly.
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The marinating time includes the 30 minutes of freezing time for the beef.
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We are blessed here in California to have the perfect weather for growing citrus. We have several Meyer lemon trees which supply us with lemons almost year-round. Meyer lemons, if you are unfamiliar with them, are a milder variety of lemon than our standard "Eureka" lemon.
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So good on lamb, mint jelly is a classic condiment. Make our homemade mint jelly recipe using fresh mint and natural pectin from tart Granny Smith apples as a base.
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It might feel like an extra step, but parboiling the potatoes before grilling them cuts down drastically on the overall cooking time.
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Every year during apple season I spend days hovering over a large copper pot, slowly stirring a thick, bubbling mixture that will become our year's supply of apple butter. And every fall for the last several seasons I've wondered how I would work the same magic on pears.
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If you don't have a grill you can use a well-seasoned grill pan or a large cast iron pan on the stove-top. Heat on high to sear and then lower the heat to finish cooking. Make sure to use your stove vent, searing the steak this way can smoke up the kitchen!
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Love jam? Love blueberries? How about making jam in the microwave? Let's do it! This super-simple recipe comes from Sally Vargas' The Blueberry Cookbook.
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Late summer is a busy season at my parent's house. The apple trees are loaded with apples and the fig tree has my mother scrambling to find people who like figs.
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If you love pizza for the toppings, then this recipe is for you.
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If using store-bought Cajun seasoning (which can be on the salty side), use unsalted butter to prevent overly salted corn.
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We use them in so much of our cooking that I've taken to even pickling my own.
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