My grandmother would make a big pot of this soup, ladling it into our bowls as we hungrily looked on. She made her soup with beef shank, which simmered on the stove until it was tender and fell apart. As I grew up and adopted a vegetarian diet, I started to make her cabbage soup vegan. It’s an equally delicious soup that’s pure comfort in a bowl. The Best Cabbage for Cabbage Soup I prefer to use green cabbage in this sweet and sour cabbage soup....
My parents don’t make it that often as it requires too much (for them) careful stirring while the tapioca cooks. Yet, tapioca pudding is one of those comfort foods that conjures up happy childhood memories. It’s actually really easy to make. Tapioca can take many forms, but the small pearls are what’s used to make tapioca pudding. Tapioca pearls are usually opaque when raw, but become supple and translucent when cooked....
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Whoever created the s’more—the lore is vague, but it seems generally attributed to a Girl Scout troop in the 1920s—knew something about magic, too. A century later, the formula is the same: soft Graham crackers layered with bars of chocolate that melt beautifully under a heap of hot, browned marshmallow. A dessert sandwich for the young and young-at-heart. They taste almost unbearably sweet, this mixture of two ancient ingredients squished on staid crackers invented by a depravity-hating Presbyterian minister....
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You want a strong punch of coffee, a lingering warmth from the Irish whiskey, a touch of sweetness, and some cream to bring it all together. Why Brown Sugar? Keeping this desire for simplicity in mind, one change that I’ve made to make my Irish coffee special is to use brown sugar in place of white. Its musky, molasses-y flavor bolsters the coffee and lends the whiskey a bit more heft....
To the great distress of the British marketers of the time, the locals insisted on adding way more sugar and milk than would be considered proper by English standards and, adding insult to injury, spicing it up a bit with cardamom, pepper, cinnamon. All I can say is Thank Goodness. Spicy, milky, sweet chai is one of my favorite ways to drink black tea. Here are all those wonderful chai tea spices infused in ice cream....
Coconut Curry Chicken Coconut Curry Chicken is one our family’s favorite meals to make together when we’re craving take-out but want to stay cozy at home. This recipe is a cross between a Thai curry and an Indian curry, with naturally sweet coconut peanut sauce paired with spicy, tender chicken, potatoes and all kinds of veggies. It plates up beautifully and tastes even better! If you’ve never tried a good curry, start with this one, because it uses easy to find ingredients and spices....
These chicken skin tacos are evil. And the fact that we are telling you about them, and that you might get the crazy idea to make them too, means that we are definitely up to no good. Except that these tacos, made with crispy fried chicken skin as the star ingredient, are really really good. If they weren’t, we certainly wouldn’t risk ridicule and disdain by sharing them. But they are worth it, my friends....
This ham and asparagus strata is basically a breakfast casserole, taken up a notch or two. It’s a layered casserole with cubes of rustic bread, eggs, Gruyere cheese, milk, cream, diced ham, and asparagus. It feeds a crowd. You can easily make ahead. Leftovers (if you have them, which I seriously doubt) will reheat beautifully for days. Sprinkle half of the ham cubes over the bread. Sprinkle half of the asparagus over the ham....
Black tea is commonly used to make sun tea, but you can make sun tea from any flavor of tea you’d like. To get the strength you want, you may need to experiment with the number of tea bags if using a more mildly flavored tea. Containers for Brewing Sun Tea Glass is preferable over plastic for brewing sun tea because the heat from the sun can cause the plastic to alter the flavor of the tea and possibly leach some chemicals into it....
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This recipe combines pasta with beans and fresh vegetables for a more substantial picnic salad. The dressing is a simple vinaigrette – no mayo – so the flavors stay fresh and bright. I like to use a small hollow pasta like pipe rigate, which are stubby little curlicues that look like the end of a pipe! I like that the beans magically fall into the round openings when you stir and serve the pasta, as if you had painstakingly placed them there....
No kidding! You can still have a tangy, spicy salsa with this one ingredient— fresh ginger root. It works! This pineapple salsa with jicama uses the heat from ginger to spice it up, giving it a tropical twang. The pineapple adds the sweet, the jicama the crunch, and red bell pepper the color. It’s great even with an underripe pineapple (which is all we had to work with here). Excellent with seafood, chicken, or pork....
S’mores Dip I absolutely love s’mores! There’s nothing like the taste of that graham cracker, chocolate and marshmallow to get me in the mood for a summertime campfire. But when you can’t make a fire, you can whip up this delicious dip! It takes about 15 minutes to put together and it is ooey-gooey perfection. Gather the family around for an indoor game night and start scooping this delightful smores dip!...
This is not a slow slow-cooker recipe. You can have soup on the table in 3 hours, but you don’t need to stand over the stove stirring or fussing. Pop in at the 2 1/2-hour mark to add a bit of rice and shred your chicken. Then just let it ride for another 30 minutes—make a salad, set the table, nudge the kids to wrap up homework—and ladle it up and enjoy....
Ripe strawberries have a jammy flavor, that’s sweet with a hint of acidity. When paired with the slightly tart flavor of yellow peaches they are the perfect pairing. I like to add some Greek yogurt and banana slices, for a creamier texture and extra protein in each serving. The natural sweetness and acidity in the orange juice brightens and balances the taste of the smoothie. If you’re new to smoothie making and want to some ideas on how to mix and match check out our tips that cover everything from blenders to prepping ideas so you can enjoy them all summer long!...
The result is a plate of creamy greens that I will add to my side dish repertoire any day of the week. It has that luscious quality you look for in creamed spinach, just without the dairy. What Makes It Creamy? The spinach starts with a “cream” sauce built on a base of cashews soaked in oat milk. Cashews are naturally a bit sweet, not unlike heavy cream. When blended in liquid, the result is a lovely sauce that does a bang-up job swapping in for dairy....
