The ad showed a mother walking down the aisle of the supermarket, pushing a cart with a toddler, and another little one racing around near the cart. The voice coming over the supermarket loudspeaker warned about an impending storm, with road closings, and school cancellations. The mom looked relatable: stoic and beleaguered all at once. And then you see the mom reach out a grab a bottle of wine as she sails past the rack and place it in her cart....
The tart lemon and the sweetness of the cake play off each other like any classic sweet-tart lemon dessert. But the subtle amount of lavender adds a whole new dimension. It’s just enough to add herbaceous hints that will transport you to blooming lavender fields, rather than an overpowering soap store. The cake is fluffy and tangy and feels as natural on a bright day as a glass of lemonade....
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These pumpkin muffins are full of pumpkin flavor and deeply colored from the whole can of pumpkin purée. They’re tender and soft, not too sweet, and abundant with warming pumpkin pie spice. If shorter days have put you in a hurry for an Autumnal breakfast, snack, or dessert, these muffins will indulge your need for pumpkin spice. They’re spectacular for cozy moments alongside your warm beverage of choice. What’s Wonderful About This Pumpkin Muffin Recipe This is an all-around pumpkin muffin recipe that is easy to make, easy to store, and uses up every last bit of a can of pumpkin....
I have two of them, both of which I have used to make this salmon mousse over the years. But try as I may, it’s almost impossible to make salmon mousse in a fish mold look good. These days I take the easy way and just pour the mousse mixture into serving bowls, chill until set, and serve. This doesn’t mean the fish molds are retired, I just have to be up for a decorating challenge if I use them again....
Thank goodness! We still eat fish almost every Friday (old habits die hard) and are always looking for new ideas to cook with the fresh fish we find at the market. Here is a recipe for petrale sole (a Pacific flounder) that is served with a quick sauce made with shallots, white wine, and butter. You could use this sauce over any mild fish fillet. Do you have a preferred way of preparing sole fillets?...
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This Chocolate Chip Cookie recipe is a classic. It is one of those must-have family-favorite cookie recipes, much like our cut-out sugar cookies, easy no-bake cookies, or our classic peanut butter cookies. When I say this recipe came from an actual bakery, I mean it. It wasn’t one of those recipes that came from an aunt’s cousin’s in-laws who used to work at a bakery. This recipe came from a bakery that I, myself, worked at....
What’s so “deviled” about deviled eggs? Just the little bit of spice from the paprika and either cayenne or Tabasco that you add to the filling. Video: How To Make Deviled Eggs What follows is a GREAT classic and easy deviled egg recipe with mustard, mayonnaise and Tabasco, though there are so many wonderful variations you can make. See the comments for some great ideas submitted by Simply Recipes readers....
Here is a simple butternut squash side that you can easily do on the stove. The trick to this dish is browning the butter before adding the squash, so that the squash absorbs some of the complex and wonderful brown butter flavors, before it too is browned. More Butternut Squash Recipes to Love Butternut Squash Soup Harvest Salad with Miso-Maple Roasted Butternut Squash Butternut Squash Apple Cranberry Bake Butternut Squash and Black Bean Skillet Dinner Pasta with Butternut Squash Parmesan Sauce...
What Is Cherry Clafoutis? It’s a custard of sorts, a firm custard, one with enough structure to support a lot of fruit. The basic ingredients are sugar, eggs, flour, and fruit. Easy! For this cherry clafoutis, we’ve also included some vanilla extract, almond extract, and blanched almonds. Right out of the oven this clafoutis looks a little like a battlefield of cherries. Which is why I think one sprinkles powdered sugar over it before serving....
For my cookbook, Vietnamese Food Any Day, I wanted a simple take on beef wrapped in wild betel leaf (bò nướng lá lốt), a classic favorite. Plentiful in Vietnam but rare outside of Little Saigon markets in America, these heart-shaped, edible leaves of the Piper sarmentosum (aka Piper lolot) magically release a peppery, incense-like aroma during cooking. It took many rounds of experimentation before I was able to conjure the flavor of betel leaves by seasoning the meat with curry powder (Sun brand is my go-to blend), fish sauce, oyster sauce, and black pepper....
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I recently reconnected with a Trini friend, Asher, who with her husband Keith, brought me some wonderful homemade curries and roti for dinner. One of Keith’s favorites is curry apple, or a simple curry made with tart green Granny Smith apples, taking the place of tart green mangos, which is one of the most common and well loved curries for roti in Trinidad. What I love about this simple curry is just that, it is so simple, nothing fancy....
It’s perfect for practically any cake and any leftovers are great dolloped onto some freshly cut fruit. Video: How to Make Cream Cheese Frosting Swaps and Suggestions for Cream Cheese Frosting This is the basic recipe. You can reduce the amount of butter if you want a bit more tang, and increase or decrease the sugar according to your taste. Dress up with ginger, vanilla bean, or coconut flakes. Here are some fun variations!...
I recently kicked off this crazy season of life with a Family Field Day! A Family Field Day is like a tailgating party… but in your backyard! Make all your favorite tailgating-type foods (think wings, BBQ, chips and dip, fun drinks!) and instead of preparing to watch a game, you bring the games to you. Why I Held a Fall 2020 Family Field Day Like many of you I’ve had to change many plans these past six months....
Two Ways to Toast Walnuts Below you’ll find all the details for two terrific methods for toasting walnuts: One uses a skillet on the stove, the other a sheet pan in the oven. Whichever approach you choose is based on personal preference, but I find the oven method best for bigger batches with more even results. When I need just a handful and don’t want to fire up the oven, I opt for the skillet method....
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