First, there was the disastrous lemon tart from the New York Times, described so well by Deb of Smitten Kitchen. We had a similar inedible result. Then, there were my several attempts to make a Meyer lemon confit over pastry dough crust. Still way too tart. Finally we chanced upon a Chef Charlie Palmer recipe with a fabulous lemon filling, but his cornmeal crust tasted like baked polenta. It just didn’t work with the lemon filling....
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Pumpkin ravioli with brown butter and sage is a classic for a reason. The color, the texture and the flavors of winter squash, fried sage and browned butter are a match made in heaven! But making ravioli requires a fair bit of skill. Gnocchi, however, are easy to make once you get the hang of it. The key to making any dumplings is to make them as light as possible....
Rhubarb is incredibly sour when raw. It seriously makes you pucker. My parents grow rhubarb in their yard, and every spring when I was little, my dad and I would take a bite from a fresh stalk and compete to see who could recover enough to whistle first after such a tart bite. But don’t worry; behind its sour bite is a distinctive citrusy and fruity flavor when cooked and tamed with sugar....
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Personally, I couldn’t be more pleased. We love our greens here—collard, kale, spinach, beet, chard. Anything that encourages people to cook with and eat more of these fabulously good-for-you and good tasting greens is alright by me. Scrambled eggs, for example, are great with sautéed onions and kale. Stir in some shredded cheese and seasonings, perfection! Scrambled eggs with kale and prosciutto from Living Lou Bacon, kale, and swiss cheese egg scramble from Coupon Clipping Cook...
There’s also room for maneuvering; add more or less wine or cream to taste; leave out the pine nuts if you can’t be bothered; add some asparagus or cream cheese if you want; use smoked trout or sturgeon instead of the salmon. The essentials are smoked fish, lemon, garlic, and pasta with some olive oil, wine, and or cream binding them together. Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve....
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Instant Pot Chicken Noodle Soup Recipe This Instant Pot Chicken Noodle Soup is a great weeknight dinner, especially in the Fall and Winter. It is hearty, savory, and delicious! You won’t be searching for bits of noodle or shreds of chicken in this soup! Each spoonful has tender chicken, savory veggies, flavorful broth, and slurp-able noodles. Ingredients Onion, Carrots, and Celery – This combination of savory vegetables is often called a mirepoix....
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What Is Tomato Jam? Tomato jam is a thick, savory, textured spread that’s flavored with toasted cumin and mustard seed. It’s slightly sweet and earthy tasting. This spread is not chunky like a chutney, nor is it smooth like ketchup. It lies somewhere between the two to create a sauce worthy of almost any dish, but works especially well with sandwiches and burgers. What Kinds of Tomatoes Make the Best Jam?...
Chocolate Cherry Cake Chocolate Cherry Cake is a delightfully rich and flavorful twist on a classic poke cake. Fudgy chocolate cake drizzled with cherry gelatin and topped with a creamy pudding frosting, this cake is best served chilled with a glass of ice cold milk. It’s so easy to put together, yet tastes like an Old Fashioned Chocolate Covered Cherries treat! This chocolate cherry cake recipe is a fun way to get kids involved in the kitchen too; my children love to poke holes over the top!...
Chocolate Coconut Cupcakes Cupcakes are such a delightful treat and there are so many variations to try. Mirroring a popular candy bar is one great way. I have always loved the combination of chocolate and coconut. Hello, Mounds Candy Bars! The coconut filling in this recipe is made with marshmallows which gives the coconut kind of a chewy and creamy texture — just like the candy bar, but even better. The chocolate topping is rich and smooth and melts in your mouth....
This Butterscotch Pie is rich and creamy, and a scrumptious end to any meal. I’ve been a huge butterscotch fan since I was young. I would always gravitate toward the butterscotch pudding while others went for chocolate or vanilla. So, naturally, when I first tasted this butterscotch pie recipe, I was hooked! A rich, creamy filling is spread into a flaky pie crust, drizzled with butterscotch sauce and sprinkled with butterscotch chips....
Dubu jorim is sliced and seared tofu that has been simmered in a sweet and slightly spicy soy-based sauce. Lightly crispy on the outside and soft on the inside, it’s an easy-to-prepare side dish for breakfast, dinner, or a traditional Korean dosirak (packed lunch). Ingredients for Dubu Jorim Tofu is a non-meat protein made from soybeans. Its consistency can range from pudding-like silky tofu to the almost feta cheese-like texture of extra firm tofu....
But don’t despair! Let your freezer and blender rescue happy hour. This drink hits all the right notes: It’s refreshingly tart and a little bitter, a nice change-up from your standard gin and tonic or frozen margarita. What Is a Siesta Cocktail? Back in 2006, bartender Katie Stipe created the Siesta by riffing on the Hemingway Daiquiri, a Havana-made concoction made with white rum, fresh lime juice, fresh grapefruit juice, and Maraschino liqueur....
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This hamburger and macaroni dish is one of my mother’s recipes that has been served in our house at least once a month for the last 45 years. We even have a special name for it—HMO (Hamburger Macaroni Onions). I’ve also heard it called “goulash” or “American chop suey” or “Hamburger Noodle Casserole.” My father gets a song in his voice when he announces that we’re having HMO for dinner....
Whether you want to round out your home bar or give a gift to someone you clearly treasure, making your own bitters is as easy as it is sexy and addictive. The Ingredients for Chocolate Bitters Most bitters recipes are a balance between bittering and flavoring agents. For today’s chocolate bitters, you’ll use gentian, wild cherry bark, and black walnut leaf to embitter your alcohol, while cacao nibs, cardamom, vanilla bean, and a cinnamon stick add the complexity, flavoring, and chocolate notes....
Homemade Ranch Dressing There are two things that we BLAZE through at our house: sriracha and ranch dressing. To be honest, we go through more ranch dressing than I care to admit. If you are a ranch dressing fan like us, you know that the ranch dressing from the bottle at the store does not taste anywhere NEAR as good as ranch dressings that you get at a restaurant. that is because most restaurants don’t use the bottled stuff....
