I recently bought a big ol’ 24 oz. jar of local honey at the farmer’s market and can’t wait to dig into the amber goodness. So far, I’ve managed to drizzle a little over Greek yogurt. I know, delicious but dull. Time to sweeten the pot with some ingenious honey-based recipes.
When most people think key lime, they think of key lime pie. But people, pie is just the beginning. Key limes can be used with poultry, seafood, and in cocktails! Check out these nine key lime recipes.
Once upon a time, I worked in an ice cream parlor called Scoops. On slow summer days, we would create ice cream sandwiches out of any and everything in the store. Homemade chocolate chip cookies with moose tracks ice cream dipped in fudge? Yes, please. What about lemon poppy pound cake with a cool layer of vanilla bean ice cream and rainbow sprinkles? Amen! We never sold these creations, but I can assure you, they were tasty. Try one of these scrumptious ice cream sandwich recipes or grab your favorite sweets and get creative!
As a kid, I loved blueberry muffins but hated fresh blue berries. I always found tiny, tasteless and pointless. I don’t know what was wrong with me. This year, I have discovered my passion for blueberries. I have been buying them in bulk at Costco and eating bowls of them for breakfast! At first I was adding a few to my granola, but within days, I was sprinkling a little granola over my blueberries. With the Fourth of July quickly approaching, I am considering a blueberry feast. First course … blueberry chicken salad!
To all those people who say “I can’t cook/bake!” Repeat after me: Practice makes perfect. Practice makes perfect. Practice makes perfect. The #1 mistake I see kitchen beginners making is trying recipes that sound awesome but put an amateur in way over their heads – too many ingredients, too much set-up, too much chopping, too much multitasking, too many judgment calls that require a higher skill level in the kitchen. Diving into a complicated recipe without much experience is a surefire way to convince yourself that you’re destined for a life of takeout.
But have no fear! Here are ten recipes you CAN make, and that will make a foundation for most breakfasts, dinners, and desserts you’ll learn to make in the future. There’s only a few ingredients in each recipe, most of which you probably already have, and you’ll only need very basic kitchen equipment. Bon appétit! Keep reading »
If you’re anything like me, you realize all your fruit is ripe at the same time and put everything you have into a bowl and call it fruit salad. Well, turns out, technically it’s not fruit salad. It is a bowl of chopped up fruit. Oh. Real fruit salad is so yummy because it contains a “dressing” to enhance the fruit combinations. I recently attended a wedding and had the most amazing watermelon and tomato fruit salad! Who would have guessed? Not I. Let’s all up our fruit salad game and try one of these recipes.
I’m one of those people who looks at food and thinks, “Could I make this myself?” I figure it’s always worth a shot, especially if I feel like I’m paying a lot for something on a frequent basis. When someone told me that Greek yogurt is just strained regular yogurt, I made a mental stink-face thinking about the fact that I was spending $7 every few days on quarts of Fage. So I looked up a few different recipes, tried it a few times, and found out that Greek yogurt is one of the easiest things to make at home. I’ve been making it for the last five months. If I make it with organic milk, I save 50% each time; if I make it with conventional milk, I save 80%. EIGHTY. BEAT THAT.
Now, small disclaimer before we launch into the recipe: I’ve been working with food and in kitchens for a very long time, and I’m not squeamish about the potential hazards of fermenting stuff at home. But you are going to be fermenting dairy, so make sure your equipment is sterilized before you go ahead. Keep reading »
Restaurant owner Daniel McCawley’s clever response to a sexist comment requesting that his waitresses “show more skin” had me cheering in the wings … and craving potato skins. If I owned a car, I would road trip to West Virginia to dine at Daniel’s Atomic Grill. Instead, I promise to share his story and think of him as I snack on potato skins this weekend.
Apparently, I have been living under a rock for the past 28 years of my life. This weekend, I tried ramps for the first time and I am smitten. At our Mother’s Day dinner at X20, I ordered risotto with mushrooms and ramps. I love mushroom risotto, but the leafy ramps stole the show. These flavorful vegetables are a cross between garlic, scallions, and chives. The bad news: these tiny morsels are seasonal. The good news: they’re in season right now! Run to your local farmer’s market before they disappear.
Stuffed chicken breast is one of my favorite things to cook.As the chicken cooks, its juices enhance the flavors of whatever it’s been stuffed with, so that each and every bite bursts with flavor. Don’t be intimidated! Stuffed chicken breasts look fancy, taste yummy, and are idiot proof, seriously. Click for eight unique stuffed chicken breasts recipes…