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So it was much to my surprise to learn that elderberries grow wild all along the American River, less than half a mile from my home. We moved to Sacramento when I was nine; I have spent countless summers catching minnows and picking blackberries at the river. I can’t believe these elderberries have been there the whole time, right in front of me! Foraging For Wild Elderberries Picking them can be a challenge, given the star thistles that poke through your jeans, constant vigilance for ticks (I really don’t like those) and rattlesnakes (have had a couple close encounters with those at the river)....

Now I make salmon cakes with fresh cooked salmon, which only adds a few minutes to the prep time and makes incredibly moist cakes. This is also a great way to use up leftover salmon from another meal! In a hot oven, most cuts of salmon take about 10 minutes per inch to cook. I start it under the broiler to char the skin, which flavors the flesh. If the grill is on, I grill the fish instead of broiling – which is ideal because it adds smoke to the cakes....

If you had told me a few years ago that I would not only be happily eating grilled romaine lettuce but encouraging others to do the same, I would have thought you were nuts. Why Grill Romaine Lettuce? Why in the world would anyone want to grill lettuce? Lettuce just isn’t part of the grilling food group people! You know, burgers, ribs, beer can chicken. Grilled lettuce? Why that’s just… just pretentious, that’s what....

I have a soft spot in my heart for whipped cream because I used it to convince my very young children that I had magical powers. I’d pour liquid heavy cream into a cold bowl then using just a whisk and a little effort my secret power was revealed—I could transform “milk” into sweetened whipped cream perfect for topping strawberries. They. Were. AMAZED! It’s one of my many superpowers as mom....

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Chop up root vegetables like parsnips, rutabagas, carrots, and celery root, toss them with olive oil and salt, and roast them in the oven while you start on the tomato sauce. Make a tomato sauce base with chopped onions and canned tomatoes, and let that simmer low and slow while the root vegetables are roasting. Then, when the root vegetables are nice and browned, toss them in with the tomatoes, add some shredded kale or chard and let it all simmer for a few minutes until the greens are wilted....

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We found this salad recipe years ago in Fine Cooking magazine (probably my favorite cooking magazine of all time). The salad beautifully combines the sweetness of summer cherry tomatoes with white beans and parsley. The secret sauce is the dressing, which includes garlic and rosemary infused olive oil, and a paste made of garlic, lemon, Parmesan and anchovies. If you want a vegetarian option, omit the anchovies, if not, by all means include them....

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But for special occasions, I’m more than happy to bust out the sugar and whip up a batch! This nutty, chocolate-covered toffee is the quintessential holiday treat, perfect for nibbling at the end of a big meal or gifting to a friend. Video: How to Make English Toffee What Is English Toffee? I make this classic English toffee with sugar, butter, and a touch of salt. A thin layer of chocolate over the toffee makes it even more of a treat, plus there are nuts in both the toffee itself and sprinkled over top....

Skotidakis Jalapeno Greek Yogurt Dip I can’t get enough of this copycat Skotidakis Jalapeno Greek Yogurt Dip. You can dip everything from veggies, to naan bread, to chips and crackers. It’s a light, healthy, flavorful dip that you can make yourself in just minutes. I first came upon this Greek yogurt dip at Costco and would make Costco runs just for another carton. Judge away if you wish. So imagine my disappointment when my Costco and any other store within a 500 mile radius of us suddenly stopped carrying it!...

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Creamy Strawberry Balsamic Dressing This Creamy Strawberry Balsamic Dressing comes together with just four simple ingredients and makes any ordinary salad taste sweet, tangy and absolutely delicious. Growing up, I never cared for salads, because our family didn’t make our own dressings and we usually just had the typical Ranch or Thousand Island dressing variety. Nothing wrong with those dressings at all, but it got boring after a while. Now that I’ve discovered how to easily make my own flavorful dressings, I adore piling fresh fruits and veggies in a bowl and drizzling them with homemade salad dressing....

The inspiration for this recipe comes from a road trip to Vermont last summer. The slice of mile-high quiche served at our café lunch stop was a vision to behold and tasted even better than it looked. Now you can have your version at home! This quiche is tall, you could say downright regal, filled with bacon, scallions, a lot of parsley, sharp cheddar, and, most importantly, cream. Heavy cream!...

You only need two tools to put these cookies together: a bowl and a fork. The peanut butter base is simply married with eggs, sugar, baking soda, and salt. Once combined, chocolate chips are folded in and the cookies are ready for the oven. You can have cookies ready in less than a half hour, with almost no dishes. The texture of these peanut butter cookies are crunchy on the outside and chewy on the inside....

As if that weren’t enough, the salmon is topped off with a peach and avocado salsa, which compliments the richness of the salmon. The peaches and avocado also contribute a velvety quality to the whole dish. Use a Grill Pan for Crispy Skin That Won’t Stick Grilled salmon is one of my favorite foods ever, but for years I shied away from making it because the fish would stick to the grill and fall apart....

You can freeze all of it in quart-size zip-top bag or you can freeze smaller amounts in an ice cube tray. Here’s why we think that’s a better idea: Why You Should Freeze Broth in Ice Cube Trays There are a few reasons it’s handy to freeze leftover broth or stock in an ice cube tray, instead of in a big zip-top bag or other container: It’s easier to thaw small amounts: As mentioned above, when recipes only call for 1/2 cup of broth, it’s a little annoying to have to thaw a quart-sized bag of broth, pour out 1/2 cup, and then refreeze the whole thing....

Kalua Pork Pulled Pork Sandwiches Kalua Pork is a staple in Hawaii and when I lived there I ate it all the time! This pulled pork recipe tastes just like the luau pork at the Polynesian Cultural Center! But instead of a smoker or smoking the meat or in a pit, this tender, smoky pork gets cooked to perfection in the Crock Pot or a Dutch oven. My family loves the meat pork mixture piled high on a soft bun with crisp homemade coleslaw....

Lemon Poppy Seed Cake From Scratch For this bundt cake, I wanted to make a cake that was reminiscent of a pound cake with a fine, buttery crumb that had lots of lemon flavor and a generous crunch of poppy seeds. To achieve that texture I wanted, it ultimately came down to the amount of butter. I tested the cake with 1 cup and 1 1/2 cup of butter, and more butter was definitely better....