My grandparents would often use this time to drink tea in our garden and prep vegetables that they had picked during the day. My grandfather grew corn, my grandmother was an expert corn shucker, and I’m fairly certain that I was too. This creamed corn linguine takes me back to one of those late summer early fall evenings. The pasta sauce is made with both creamed and whole fresh corn, smoked cheddar, adobo peppers, and heavy cream....
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My dad did, and I believed him for years. He was from Minnesota; they had snow there. We lived in Los Angeles—palm trees, no snow. How was I to know? We grew up with hearty soups, even though in Los Angeles, there was maybe one month a year when it really made sense to eat them. So now, anytime it’s cool enough to wear socks, it’s soup weather as far as I’m concerned....
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Canned Cream of Mushroom Soup Represents Endless Possibilities When my parents were first married, my mom pressed homemade tortillas and preserved homegrown tomatoes. Years later as a working parent, she found solace in Bisquick and a 9 x 13-inch pan. She bought cans of cream soup by the dozen when they were on sale. It could be cream of mushroom, or chicken, or celery; in terms of casseroles, they are interchangeable—another quality adding to their stress reduction value....
I confess this simple vegetarian side dish dropped below my radar in recent years until my cousin called me for my grandmother’s recipe. My grandmother’s holiday spinach was embraced by generous amounts of butter and cream with the occasional pinch of nutmeg, which let the vegetable shine. Modernizing Grandma’s Creamed Spinach Things have changed since Grandmother’s day. I suspect she used frozen spinach, but with pre-washed baby spinach leaves now ubiquitous in every supermarket, why not use those tender and sweet leaves?...
One Pot Creamy Garlic Noodles These one pot (well, technically one “pan”) creamy garlic noodles are a HUGE hit with my family. We have made them at least once a month for the last several months using all sorts of variations. My kids are crazy about them and request them all the time (and I am happy to oblige because they are SO easy)! This recipe doesn’t use heavy cream or large amounts of butter, but it tastes JUST as good as recipes that do....
No Bake Cookies are super easy to make and customize with your favorite add-ins. Whether it’s nuts or raisins, or just plain chocolate chips, these cookies aren’t fussy about what goes into them!If you want to keep your No Bake Cookies fresher for longer, you’ll need to know how long they’ll last in the fridge, or how long they can be frozen before they start going stale. We’ve put together a list of tips on how to store and how to freeze No Bake Cookies so you can enjoy them for as long as possible!...
Or perhaps it’s because while our bloodline is Chinese, my mother was born and raised in Vietnam, and my father in Indonesia. The actual sharing of food with the family was more important than any of the other practices. As a child, Chinese New Year meant large family gatherings with my mother’s side of the family, where there would be several dishes including dumplings, noodles, whole steamed fish, and spring rolls if we were lucky....
Homemade Pumpkin Puree Have you noticed there has been a canned pumpkin puree shortage this year? Seriously! People are hoarding canned pumpkin like toilet paper! I had a frustrated friend call me and complain that she had looked at over seven grocery stores with no success. Finally, she and I got in the car and headed over to Albertsons. Though there were no cans of pumpkins on the shelves, there were HUNDREDS of pie pumpkins outside!...
First you need to have a large sharp knife. After that, the most essential thing to keep in mind when it comes to cutting anything is to stabilize whatever it is you are attempting to cut. This is nowhere else as critical as when cutting a butternut squash, a notoriously difficult task because of the thickness and density of that squash. How to Cut and Peel a Butternut Squash The most important thing to consider when following these steps, or anyone else’s steps for cutting winter squash is to keep whatever pieces you are working on as stable as possible....
Making cranberry sauce in an Instant Pot makes homemade sauce a breeze, without the worry of burning, boiling, or losing precious space on the stovetop. This no-fuss recipe is the perfect way to cross off your to-do list before a big holiday like Thanksgiving. You can make this recipe up to 5 days ahead of time, so you can focus on the rest of your holiday meal instead. Natural or Quick Release?...
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In recent years, I’ve turned to a different form to convey my favorite holiday flavor: soft, buttery caramels. They’re really just a mix of cooked sugar, cream, and butter. And while their sweet flavor is lovely on its own, caramels also convey other flavors really well. All you need is a small spoonful of extract. In fact, the buttery sweetness of the caramels actually enhances the bright flavor of the mint....
My father loves radishes. Whereas some parents put out cookies and chips for their kids for snacks, my dad put out radishes for us, and still does. Crunchy and cool, they’re a great snack! Cut up and tossed with some lemon, oil, mint, and pistachios, they make a great little salad too, or a lovely side for steak, Mexican pulled pork, or tacos. We tossed the radishes with toasted pistachios; I’ve also made with with toasted sunflower seeds, equally good....
So there’s this trend going around for cooking things in mason jars that I didn’t quite understand until now. I mean, why would you want to eat a fancy dessert out of a jar? Think of it this way, mason jars are like see-through ramekins with lids! So if you have a particularly pretty layered dessert, it will look even lovelier in a mason jar, and if you want to give it as a gift, it comes with a convenient lid for easy transporting....
What’s the History of the Sidecar? The most well-known descendant of the Crusta—a delightful, sugar crusted sour that was one of the first great drinks published by legend Jerry Thomas in 1862—the Sidecar made its debut early in the Roaring Twenties. It appeared in both Harry MacElhone’s Harry’s ABC of Mixing Cocktails and Robert Vermeire’s Cocktails: How to Mix Them in 1922. Like the Crusta, the Sidecar was built on Cognac (a brandy), lemon juice, and an orange liqueur, streamlined without the Crusta’s Maraschino accent....
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They are very easy to prepare; the trick is to simmer the tomato and onion sauce for at least a half an hour before adding the eggs. Delicious with toast. Remove from heat as soon as the eggs begin to set, but are still moist, about 3 minutes. Turn out onto a serving plate. Serve immediately. Related Video
