This easy Instant Pot recipe will be your go-to for using up leftover wings either from eating out or when you make them at home. Chicken wing ramen is essentially a bonus meal from your initial wing-fest…but psst, I like chicken wing ramen even more than the wings themselves. The bulk of work is making wings in the first place (which is EASY) and picking the meat and skin from the bones....
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The range is astounding—from different kinds of lychees and durian to jackfruit and soursop. Vietnam is geographically long and varied in climate so many kinds of fruits may be grown, including familiar strawberries and avocados. Within Vietnam’s broad range of fruity goodness, the mango consistently captivates me with its fragrance, silky flesh, and sweet-tangy flavor. It screams, “I’m tropical!” Eating Mango as a Kid When I was about five years old, my mom often mixed chopped mango and rice to get me to eat more....
And I think essentially he is, perhaps with the one exception being if there is rhubarb involved. A rhubarb pie in particular. In which case you don’t even have to proactively bribe him. Just mention the idea that you are making a rhubarb pie and don’t be surprised if he washes your car, takes out your trash, or even cleans out your garage attic. (Thanks dad!) Let’s just say that my father has had a busy week, as I have made this rhubarb meringue pie three times to get the recipe just right....
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Mercifully, even in the age of the Internet and websites like ours, people are still buying – and loving – cookbooks. Did you find a new favorite this year? Here are some of ours: Dinner: Changing the Game by Melissa Clark and Eric Wolfinger “Melissa Clark cooks the way I want to cook, and eats the foods I want to eat. Every single recipe in her Dinner: Changing the Game cookbook is a recipe I can’t wait to try....
I first got the idea of adding fruit to guacamole years ago at a cooking class with Diana Kennedy, an expert on Mexican cooking, who made for us a guacamole with chopped peaches and pomegranate seeds. The bits of sweet and tart fruit balance beautifully with the creamy salty mashed avocado. In addition to the strawberries in this guacamole, I’ve also added some chopped dried cranberries, for bursts of sweetness....
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The major component of all pizza dough is, of course, the flour. Since there are so few ingredients that go into pizza dough—flour, water, yeast, salt, and maybe a little olive oil—the flour plays a pretty important role, and the type of flour you use can affect your end results. Here are the most common varieties of flour that are used to make pizza dough and what each offers. Knowing which one best suits your needs will help you achieve your perfect pie!...
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Chicken Tortilla Soup Chicken Tortilla Soup is one of those comfort foods I constantly crave during the winter months, even into spring. Tender chunks of chicken and spices simmer together, making the house smell heavenly. It just creates a homey feeling, you know? You can eat it plain for a healthy lunch or dinner, or go all out and add cheese, crispy chips, sour cream or avocado to elevate it from ordinary soup to outstanding supper in no time!...
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Ground Beef Taco Salad Taco salad was a common dinner at our house growing up. It is such a quick dinner to throw together and it can easily feed a crowd. It’s like a giant taco in a bowl. We love using ground beef with our taco salad because it only takes minutes to cook but it can also be made with chicken or shredded beef. Try this recipe with our homemade taco seasoning mix for a great alternative to store-bought seasoning....
Their smokey spicy sweetness reminds me of outdoor meals growing up with my family because we would take them with us to the park, on camping trips, road trips. These ribs are made in three easy steps: par-boil, 30 minute marinade, and a finish on the grill to lock in the flavor and make the meat fall of the bone tender. This is the flavor of my childhood and evokes memories of carefree moments playing with my siblings and running through the sprinklers on sunny summer days....
Layer a casserole dish with thinly sliced potatoes, top with thinly sliced shallots, top with chicken thighs, douse with an herby vinaigrette, and roast until the chicken is golden brown. We’ve taken this approach in a decidedly French direction with shallots, Dijon, and tarragon, but you could just as easily aim for Greece, and use oregano, olives, and a few lemon slices. While the chicken thighs bake, they bathe the potatoes below in their fat and juices, which blend with the vinegar and mustard from the vinegar heavy vinaigrette, to provide a lovely seasoning and sauce for the dish....
What is a Charcuterie Board? Charcuterie boards (pronounced “shar-KOO-tuh-ree”) are a trend that I have seen popping up everywhere! “Charcuterie” is a French term for displaying a variety of cured meats, mostly pork. Originally they included things like salami, prosciutto, and sausages. Modern charcuterie boards can have any variety of meats, cheeses, fruits, veggies, olives, nuts, and sauces. Typically the boards are arranged in an aesthetically pleasing and abundant fashion. If you want to learn more about how to make a traditional charcuterie board, check out our recipe HERE....
Salad Niçoise hails from Nice, on the Mediterranean Sea, though like so many foods we enjoy here of French origin, has changed a bit to adapt to our tastes. Prepping Niçoise salads that are served in America are typically served on a bed of lettuce and include cooked green beans and potatoes. According to our Paris insider, the Niçoise salads there are all made with canned tuna. Depending on the establishment here, I’ve had them either with canned or with freshly grilled tuna....
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