We had to have our own box, couldn’t possibly share, because each box had a surprise gift and we each had to have our own gift. (Is that brilliant marketing or what?) No wonder I love caramel corn! Store in an airtight container up to 2 weeks.Put the lid back on the container immediately after removing a portion to eat to keep moisture out.Stick some silica gel packets in the container to absorb moisture and ensure your caramel corn doesn’t get sticky....
Often this time of year gardens are overflowing with zucchini and summer squash. This quick and easy recipe is a great way to use up some of the bounty. Note that summer squash varies in tenderness, sometimes you need to cook them a little longer, sometimes a little less. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. Related Video
Chocolate Malt Cake Oh boy…chocolate lovers, this one’s for YOU. This chocolate malt cake with chocolate malt icing is A-MAZ-ING. It’s embarrassing to admit, but I am drooling just thinking about it. This is a safe space, right? 🙂 In all seriousness, this is quite possibly one of the best chocolate cakes I have ever had (and I’ve made it my personal mission to try as many as possible!). I wish I could take the credit for this chocolate malt cake recipe, but alas, the glory belongs to my cousin Jill, who gave me this recipe a few years ago....
We made it – a recipe meant to be an appetizer for a crowd – and devoured so much of it that neither of us was very hungry for the main course. There was something about the pops of tart cranberry with chewy, buttery cubes of brie and the rich caramelized onions piled on fluffy focaccia that made us keep going back for “just one more slice.” This recipe has now become a holiday staple in our family, often requested and happily made....
Halibut Tacos I love fish tacos.. especially when they are made with halibut. The mild fish is perfect for people who don’t like the strong flavor of most oily ocean fish. With crunchy shredded cabbage, a tangy Cilantro Avocado Sauce and soft corn tortillas this taco supper is one of our very favorites. My husband prefers his fish deep fried, and I love the flaky fish fried up in a pan, which is a bit of a healthier option....
One time when George came to visit my family in Carmichael, I put him to work, showing me the way he makes his rye bread. What Is Rye Bread? Rye bread is simply bread that is made with rye flour. Rye has an earthy flavor, and using more or less of it in combination with other flours a loaf will give it more or less of that flavor. Rye bread is often made with additions like molasses and cocoa powder, which add color and flavor....
Once I learned the different temperatures associated with each level of doneness, as well as the approximate timing for each, grilling hamburgers became as stress-free (and delicious!) as I always hoped. Understanding the Levels of Doneness for Hamburger Patties Rare has an internal temperature of 125°F and is completely pink throughout the burger.Medium-rare has an internal temperature of 135°F and is just slight brown inside near the crust of the burger....
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Many of us think nutritionists and dietitians eat perfectly at home and are the true beacon of all that is healthy and good. But lest we forget, they’re real people, too! Case in point: writer, registered dietitian, and cookbook author Katie Morford. Katie lives in San Francisco with her husband and three daughters, and is the voice behind the popular blog, Mom’s Kitchen Handbook: Raising Fresh-Food Kids in a French-Fried World....
My first trip to India was for a family wedding. My mother-in-law took us on a two-week trip throughout Northern and Central India, the regions she grew up in. It was an adventure. It was also September before the start of monsoon season, and very, very hot and humid. In the height of summer when temperatures reach triple digits, there is a cooling drink made with salt, citrus, water and sugar called Nimbu Pani that provides a respite from the heat and humidity....
Sometimes I just want a quick cookie. Something simple, yet flashy, with very little work on my part. A quick rendezvous in the kitchen with near instant cookie gratification. The answer to this cookie conundrum is the palmier, or elephant ear cookie. A simple French classic, and even though it’s French don’t let that scare you. Puff pastry and sugar. Bake. Done. Class dismissed. This cookie, due to its simplicity, pairs well with many other desserts or after dinner espresso, coffee, and tea....
While others are retrieving their chunky sweaters, extra throw pillows, and thicker blankets, I’m preheating my oven. For me, Autumn is prime baking season. It’s finally cool enough to turn on the oven and so many fruits and vegetables are ready to harvest: the last of the summer produce, apples, and, of course, pumpkins. No pumpkin recipe is complete without spice, and that’s where pumpkin pie spice comes in. While you can find premixed blends at the grocery store, you probably have everything you need in your pantry to make pumpkin pie spice at home....
What Is Remoulade Sauce Made With? All remoulades are based on either oil or mayonnaise, and most Louisiana remoulades also have mustard, garlic, paprika, and Cajun or Creole seasonings. If you do any traveling around Louisiana you’ll find that it seems like almost everyone has their own “secret recipe” for this sauce. It’s served most often with shrimp and crab cakes, po boy sandwiches, and even chicken. It’s also awesome as a substitute for ketchup with french fries....
This is a fun take on a Korean version of spinach, with the spinach wilted in sesame oil with garlic and sprinkled with toasted sesame seeds. I found the recipe years ago in Mark Bittman’s “The Best Recipes in the World.” In typical Bittman style, the spinach is quick, easy, and good. Updated, from the recipe archive. First posted November, 2005 Can Only Fresh Spinach Be Used? We’ve not made this recipe with frozen spinach, but one of our readers used frozen chopped spinach and was pleased with the results....
On the cob or off, either way. When summer has fully arrived and corn is in season, nothing beats it. A while back I had a lovely meal at Bouchon Bistro in Yountville that featured a side of corn kernels that had been slowly cooked in butter and Pernod and tossed with fresh tarragon. This is my attempt to recreate the dish and I think we’ve come pretty close! With all the fresh tarragon growing in my garden I’ve been on the lookout for recipes that would use it well....
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The basic flavor components are the same as a negroni and the gin stays put, but the ruby red Campari is switched for a lighter-hued bitter liqueur and the rich sweet vermouth swaps out for white vermouth. History of the White Negroni While swaps in classic drinks have been around as long as the classics themselves, the white negroni is a modern variation created at the start of the 21st century by Plymouth Gin rep Nick Blacknell and UK bartender Wayne Collins....
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