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The 30-minute soaking time is only if you use bamboo skewers. You don't have to soak metal skewers.
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You can also cook this small batch of jam on the stovetop. Simmer gently over medium heat, stirring occasionally, for about 15 minutes or until it reaches a loose jam consistency.
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This light grilled shrimp salad is packed with spices and vegetables and easy to make even on a weeknight!
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A flavorful, juicy flank steak is all but guaranteed with this easy recipe.
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"Can we make rose hip jelly?" asked my young (10) friend Alden as we walked along the beach bordered by sand dunes covered with beach roses.
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During the summer, when the beach rose bushes are filled with bright rose hips, one of my favorite things to make is rose hip jam.
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My friend Peg gave me some sweet pickled jalapeño chili peppers that she made using my bread and butter pickle recipe and oh my gosh, I couldn't stop eating them.
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Make plum season last for months by making this jammy, old-fashioned mixed fruit plum conserve. Use tart plums or pluots, orange slices, raisins, chopped walnuts.
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Aromatic Mexican adobo paste flavors these grilled pork chops. Make an adobo paste from dried chiles, spices, garlic, and vinegar, then slather on pork chops right before grilling to add a compelling bite.
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With a flavorful sweet and spicy sauce, this will be your new favorite grilling recipe.
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The po' boy is one of the most iconic New Orleans dishes we have in the South. Nearly every one of our hundreds of restaurants down here serves some variation of this traditional sandwich.
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Whether you’re craving fast food or want a new way to enjoy tofu, this vegan chicken nugget recipe is sure to satisfy. A few simple tricks yield super-savory, extra-crunchy tofu nuggets.
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The first croquette (or croqueta, in this case) I had was in Madrid at a tapas restaurant. This life-changing cylinder of creamy, jamón-studded bechamel encased in crisp golden brown breadcrumbs opened my eyes to an entirely new world of deep-fried snacks.
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Few things are better than that first bite of a perfectly fluffy donut. Then, there’s the sensation of making your own. From the yeasty aroma of proofed dough wafting through the kitchen to the smell of freshly fried donuts, it’ll transport you to your favorite local bakery.
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Growing up, my mom would fry fresh sufganiyot on the first night of Hanukkah. We would look forward to it all year round. Our donuts included orange juice and a little cinnamon in the dough and were filled with jams and jellies (or even caramel!) and topped with a generous sprinkle of snow-white powdered sugar.
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One appetizer that I almost always order (when I can find it) is fried pickles. A good fried pickle is juicy on the inside, briny, and has a crackling, crispy breading. With a few drinks on the side, they are one of my favorite snacks.
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Every time I see fried Brussels sprouts on a menu, I order them. As an appetizer, a side dish, or even tucked into a sandwich, they’re featured in restaurants all over my hometown of Portland, Oregon. Luckily, they’re super easy to make at home, too!
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What evil genius came up with the idea for chicken-fried steak? Just when I'm trying to be good, eating my greens, avoiding sweets, the notion to make chicken-fried steak takes hold in my brain and doesn't let go until the deed is done. Dear brain, what are you doing?
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Entertaining can be difficult, especially when you’re tasked with coming up with a variety of different dishes to appease dietary restrictions and food preferences. Luckily, these crispy fried mushrooms check just about every box: they’re vegetarian
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