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This recipe is so easy, it’s surprising how good it is! Use Jarred or Homemade Salsa Verde If it’s not the season for fresh tomatillos to make the salsa verde from scratch, it is easily available jarred (look for it in the salsa section, or Mexican food section, of your grocery store). Thankfully with our ginormous tomatillo harvest this summer, we have plenty home canned in the pantry. Many thanks to my dear friend Bruce, who came up with this recipe and urged me to give it a try....

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So, if you’re looking for a comprehensive introduction to wheat flours that answers the above questions, read on below. The Major Types of Wheat Grains There are several types of wheat grains. First, there are the modern wheat grains, of which common wheat is the most widely produced wheat grain in the world. Then, there are ancient grains: spelt, emmer, Khorasan (Kamut), and einkorn. Additionally, there is another category known as heritage wheat....

I tinkered with my tried-and-true recipe for banana bread to make it gluten-free, swapping in almond for wheat flour. It worked! No fancy flour combos, xanthan gum, or kitchen trickery needed. This banana bread is a supremely moist, dark chocolate-studded loaf that doesn’t last more than a few days on my counter as my family chips away at it, one scrumptious slice at a time. Why Choose Almond Flour There are myriad reasons to reach for a bag of almond flour beyond the fact that it’s gluten-free....

Chicken Vesuvio serves up a starch, vegetable, and sauce along with the protein, so you don’t need much else to make a complete dinner. But if I want to really make this a special meal, I always like a crisp escarole salad with an easy vinaigrette and crispy panko sprinkled on top. Origins of Chicken Vesuvio Depending on who you ask, chicken Vesuvio originated in Chicago in the 1920s, 30s, or 60s, at one of three different Italian restaurants....

Creamy Bowtie Asparagus Pasta Creamy Bowtie Asparagus Pasta is, in my humble opinion, one of the very best pasta dishes I have ever tasted. This pasta dish was actually served to us at our wedding luncheon, and I loved it so much! Next to marrying the love of my life, this pasta was probably one of the best things about that day. People who were at our wedding STILL talk about it....

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Another great pairing with ham is lentils. Make an easy ham broth with the bone, cook the lentils in it, and serve with some leftover ham slices. Inexpensive, easy, and satisfying. Ham Broth—The Secret to Flavorful Lentils Ham is so strongly flavored that you can make the broth in as little as an hour, or you can simmer it all day if you want. The cooking time for the lentils will depend on what kind you use....

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Over the last few years, mostly to get ideas for this site, Dad has been skimming through decades old issues that he still has in stashes all over the house. Here’s a recipe that started out from an old issue of Gourmet and used Worcestershire sauce, but over the years has morphed into something with a more Asian flair with soy sauce and sesame oil, and onions along with the strips of bell pepper....

It starts with tender and moist vanilla buttermilk cake, which then gets layered with fluffy Swiss meringue (which will hold up well on a hot summer day). Top it off with plenty of ripe summer berries—strawberries, raspberries, and blueberries! The Charms of a “Naked Cake” This is a “naked” style cake, which is much less risqué than it sounds. It simply means that the sides are left unfrosted, so you see little peek-a-boos of the berries around the exposed sides of the cake....

The Best Way to Make a Vegetable Salad Today, the methods for preparing vegetables have expanded far beyond what I grew up eating. One of my favorite ways to give vegetables the love they deserve is in simple shaved salads. In this recipe, I use thinly sliced carrots, fennel, radish, and asparagus, then toss the vegetables in a light citrus honey dressing, and finish it with a little Parmesan cheese. The result is a crisp, fresh salad that’s perfect as a light main dish or a healthy side....

There are many ways to make soy sauce eggs—some require braising the eggs in soy sauce after soft boiling them, but the eggs are cooked for longer than I like and they’re chalkier and rubberier. I prefer mine boiled until the yolks are jammy and then marinated in the soy sauce off the heat. While this recipe is quick and easy, it takes 4 hours or up to a full day to marinate the eggs, so plan ahead....

I love to cook with spaghetti squash. It’s packed with nutrients and its al dente, noodle-like texture makes it a great replacement for pasta. Serve spaghetti squash carbonara with a side of sautéed vegetables or a salad and a glass of dry white wine. Microwave or Oven? You Pick! I prefer to cook my spaghetti squash in the oven for deeper flavor, but you can save time by cooking the squash in the microwave....

My unique candy-hating little one has some sensory processing challenges, so he prefers crunchy textures. Anything gummy or fruit-flavored with a strong aroma is a hard no. The only candy he likes is dark chocolate bars or Kit Kats (the crunch!). So when we trick-or-treat, he digs through the bowl to find a Kit Kat or politely says, “No, thank you!” to confused and sometimes annoyed strangers. I’ve learned to accept and celebrate his quirks, and I find Halloween treats that get him excited....

A gin fizz, sparkling sour, or a simple spiked lemonade—the Tom Collins goes by many names, but it’s a classic no matter how you shake it. Old Tom gin, lemon juice, cold seltzer, and some sweetener over ice in a tall glass and you have a drink that is, somehow, both a simple pleasure and a well-crafted work of art. How to Make a Tom Collins A Tom Collins calls for gin as its only base spirit, typically a London Dry like Beefeater....

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At first the only thing I would do with it is slice it thin into a salad. (So good with Parmesan.) Then I discovered roasting it. With some balsamic? Yum. And then I found out how good it was in a tomato sauce with seafood. See a pattern developing? Yes, I am slowly becoming addicted to fennel. This braised fennel recipe is the latest incarnation of The Fennel Experiments, and I have a confession to make....