It is our version of comfort food. What Is Albondigas Soup? A simple soup base is made with sautéed onions, garlic, broth, and tomatoes. Into the bubbling soup you drop meatballs made with ground beef or ground turkey and rice. The meat creates its own additional broth. Carrots, green beans, and peas are also usually added to the soup. The Secret Ingredient What makes the flavor of albondigas soup distinctive is the chopped mint in the meatballs....
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Nutrition justification! (Hah, works every time) Who doesn’t love a freshly baked blueberry muffin? One bite into a tender muffin with pockets of juicy blueberries—heaven. There are three things I have a hard time resisting—my dad’s tapioca pudding, dark chocolate, and freshly baked blueberry muffins. Easy Blueberry Muffins Muffins are not as easy to get right as one might think. Too dry, too dense, too sugary—these are all problems that one can encounter when trying to bake the perfect muffin....
Brownie banana bread delivers the same comforting satisfaction of banana bread, but with the excitement of ample chunks of fudgy brownies. The banana bread batter acts as an insulator, keeping the brownies from drying out during their second stint in the oven. It’s a flavor explosion and a textural adventure that’s well within a beginner baker’s reach. Two Treats in One Dessert There’s a strong precedent of desserts-within-desserts that savvy bakers have paved long before me....
To be fair, I haven’t met a cookie that I don’t like, but there’s something extra warm and homey about these cookies. It must be the soft, chewy texture of the oats paired with the salty, nutty peanut butter. Swoon! With simple ingredients and just a few steps, this recipe comes together in a snap. Bring them to a friend’s house, put them on a cookie tray or keep them in a cookie jar for those need-a-cookie moments....
That leftover chicken in the fridge? Whether it’s poached, baked, or grilled, give it a home in this salad! You won’t find dainty croutons here. I adore serving this salad with big slices of garlic toast. Pick a hearty, crusty artisan-style bread, cut it into thick slices, and toast it in the oven. This makes toast that’s crunchy on the outside but still a little chewy on the inside (my favorite)....
The sauce starts with lightly browning diced salt-cured pork, followed by softening the mirepoix (finely chopped onions, carrots, and celery) for a few minutes. Add garlic, a bay leaf, a few sprigs of thyme, whole tomatoes crushed in a bowl, and stock. Cover the pot and pop it in the oven for a slow simmer. All that deliciousness comes with a time commitment. The sauce needs to simmer for a couple of hours to build and concentrate all of those flavors, but that can be done handily in the oven, allowing you to use your time however you please instead of standing over the stove....
Corn Chowder This corn chowder recipe is a favorite of almost all of my Mom’s grandkids. One of my nephews came to her during his winter break from college and begged her to make it! This recipe has never been written down before, as she makes it from memory every time she makes it. The last time she made it I stood over her and made her measure everything out so we could get it JUST right!...
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At home, cook the bulgogi on a hot cast iron grill pan. All you need is a warm bowl of rice on the side for the most satisfying dinner. The Best Beef for Bulgogi Thinly sliced ribeye is the best cut of beef for bulgogi. As an alternative, use thinly sliced, tender, and well-marbled chuck, sirloin, flank, or tenderloin. If you have a Korean grocery store nearby, you’ll find pre-sliced bulgogi beef in varying grades....
But when I was researching recipes for The Pho Cookbook, my mother, an 80-something-year-old woman with a precise food memory, told me about a pho noodle soup topped with a rich, stir fried beef. It’s a northern Vietnamese dish, found in and around Hanoi, the country’s capital. It’s ridiculously good and is called pho ap chao (aka pho tai lan) in Vietnamese. I developed a traditional recipe for the book but also enjoy this quick wok-kissed version when I don’t have time to simmer broth from scratch....
Hawaiian Wedding Cake Hawaiian Wedding Cake is a basic cake mix cake with three layers on top: a crushed pineapple layer that seeps into the cake, a creamy pudding layer, and then whipped topping and coconut on top. What I like about the topping on this Hawaiian Wedding Cake is it is not too sweet. It is flavorful and light. It’s a nice change from heavy, sugary frosting. Another great thing about this cake, is it looks pretty in a simple cake pan....
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Confit is a slow cooking method that preserves food by typically submerging the food in fat (though sugar-based confit is also common) while cooking it at a low temperature. Prior to refrigeration, confit was a traditional preservation technique used to store food for months. Duck confit is one of the oldest foods utilizing this technique. Excitingly, chefs have taken the confit process to new levels in the last few years....
Pie Season Is Here! Three cheers for pie season! No matter the occasion, every guest at your holiday table deserves a slice of pie, regardless of dietary restrictions. And this Gluten Free Apple Pie is truly the best we’ve ever tasted. Plump, juicy apples baked underneath a thick crumble topping is going to change the way you think about anything GF ever again. Best Crust For Gluten Free Apple Pie Let’s be real here for a minute: most traditional gluten-free crusts and pastry crusts made with GF flours just aren’t that tasty....
Truth: Halfway through a meal my better half will jump up and head to the stove to warm up a few. Scrambled eggs: in a tortilla, preferably with bacon. Roast chicken: in a tortilla with a few jalapenos. Steak slices: absolutely in a tortilla. As for me, I’ll take a warm buttered tortilla for a snack any day of the week. And when I need an extra lift, a schmear of jam cures what ails me....
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The key to making a great veggie sandwich is high quality, fresh produce and really good bread. Sad, mealy tomatoes and shredded lettuce are not going to cut it, and neither is squishy white bread. Since this sandwich is fully loaded, it’s important to build your ingredients in the right order. I’ve engineered the layers to prevent soggy bread and help keep the sandwich together as it travels from the plate to your mouth....
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A Recaito Recipe Passed Down Through Generations Recaito recipes are unique to each family, but the main ingredient, its namesake, recao, is always present as long as you can find it. This basic recipe is a mix of my mother’s and my husband’s grandmother’s recipes, and it’s one that I’ve passed down to friends and family. Most Puerto Ricans of the diaspora pine for the days when you could go outside and pick a few leaves of recao off the bush....
