Walking Tacos Ok I know this walking taco recipe is everywhere— honestly it’s not as much of a “recipe” as it is an awesome idea that we love. These Walking Tacos are just too good to not share here on FFR! I don’t even know why it has taken us so long to get them on here. They’re the perfect party food for outdoor get togethers, camping, family reunions, or a quick weeknight backyard supper....
My super-hero father decided to make goulash for us recently and when the first recipe he tried didn’t work out (go figure—it asked for a quarter pound of paprika), down the drain it went (just the base, thank goodness), and back to the drawing board went dad. The recipe we did end up with dad pulled from one of his thick recipe binders, with his own notes from a Wolfgang Puck Food Network show....
The recipe begins by pouring ale into the bottom half of the glass, forming a good head on top. Then layer a stout over top by slowly pouring it over an inverted spoon, causing it to build up at the top half of the glass. And that’s it—a meeting of differing densities, creating a fun-looking and fun-tasting concoction. What’s In a Black and Tan? A classic “fifty-fifty” drink, the black and tan is a layered drink made of half pale ale and half stout....
The richness from the butter and olive oil is balanced by the acidity of the lemon juice and white wine. You also get a punch of garlic, a hint of heat from the red pepper flakes, and some freshness from the parsley. How To Make a Creamy Chicken Scampi Sauce The most important thing to remember with this recipe is to reserve some of the pasta cooking water. It helps to make a luscious sauce that brings all of the ingredients together....
Since most of us are staying close to home right now, I figured a big pile of clams is a perfect way to do a bit of armchair travel. The inspiration for these brothy bivalves comes by way of Spain, thanks to the smoky chorizo that’s essential to the dish. When simmered with onions, garlic, tomatoes, and wine, the chorizo infuses the broth with incredible flavor. Then it’s just a matter of adding a heap of clams, simmering until they open, and serving them in shallow bowls with plenty of broth....
That said, I promise you: This is the easiest omelet you could ever make. You don’t need a culinary degree (or any fancy cooking skills) to whip one of these up, though your friends and family will probably think you’ve been taking cooking classes in your spare time. Enjoy a Denver Omelet Any Time of Day The diner-favorite Denver omelet is a simple, beginner-friendly egg dish that’s undeniably impressive, super customizable, and just as delicious for a quick lunch or dinner as it is for an un-fussy breakfast....
Easy Chicken Tacos Chicken Tacos are our family’s go-to meal when we’re craving something filing and hearty, but just don’t have a lot of time to spend cooking in the kitchen. We find these especially delicious during the spring and summer months, when we can top them with fresh cilantro and tomatoes from our garden. After a busy day of soccer games, baseball practices and swim lessons, these easy tacos really hit the spot!...
These grilled sausage and veggie grain bowls are quick, healthy, and vibrant. I find them to be a perfect weeknight meal, but they’re also nice enough to serve company! For my bowls, I picked up some spinach and feta chicken sausages, but you can use any sausage you like. To accompany that sausage, I grilled cremini mushrooms, green onions, and romaine lettuce. Yes, I said grilled romaine! This hearty lettuce takes on a gorgeous sweetness when it’s kissed by the grill....
If you know our mom, you know she makes a traditional Sunday dinner. Every. Single. Sunday. When we were growing up, she would alternate weeks between roast and turkey. Seriously, it was like Thanksgiving every other week. We were beyond spoiled. Our mother is the best cook we know. Everything she makes is perfection. But the thing she is most famous for is her turkey gravy. Anyone who has shared her table over the years asks for this turkey gravy recipe....
But the fact remains: Spring is the best time to buy asparagus! If you find domestically-grown asparagus in the spring, snatch it up! Our farmers need your support, and let’s face it: Asparagus just tastes right in spring. How to Choose Asparagus at the Store Once upon time, most of America’s asparagus was grown in California, Washington, and Michigan. Now, the majority of asparagus we buy here is imported from Mexico and Peru....
Never Ever Ever Charge Your Potluck Guests You should never charge someone to come to a potluck. Nope, never, absolutely not. After all, the whole point of a potluck is to have your friends, family, and acquaintances bring something edible to enjoy with one another. And those who can’t cook or don’t have the time? They can bring wine. Or flowers. Or something pre-made from the grocery store. Or literally anything but cash....
It’s usually served as a relish or as a topping for bruschetta. I decided to turn it into a complete meal and use it to top roasted chicken thighs. I’ve opted for roasting the eggplant rather than frying, which is both easier when preparing a weeknight meal and a little lighter. The rest of the veggies are left raw. I love the bright acid of the tomatoes, the fresh crispness of the celery, and the briny goodness that come from the olives and capers....
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This is coming from a dyed-in-the-wool maker of things, sometimes to the point of bad judgement. I make my own lip balm, sauerkraut, yogurt, and even dish liquid. But I will instantly go to bat for commercial vanilla extract. It’s just…better. How am I privy to this intel? Mostly from using various batches of the DIY stuff and comparing it to the results I got making recipes with the little brown bottles from the grocery store....
Whoever thought of soaking bread and frying it should be nominated for sainthood. This recipe uses gluten-free bread and a vegan batter so that everyone at the table can enjoy a slice. Top with caramelized bananas for an extra-decadent breakfast. Typically, gluten-free bread leaves a lot to be desired, but this batter of almond milk, pureed banana, and chia seeds transforms any sad slice of bread into a star. In fact, this dish is so delicious you could fool any French toast aficionado into believing you used regular dairy milk and eggs!...
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Angel Food Cake with Pineapple Whip Angel Food Cake is one of those desserts that is versatile, delicious, light, and dreamy. You never feel overly full or overly-indulgent after a slice of this heavenly dessert — see what I did there? 🙂 — yet you are totally satisfied. Make it Different There are a lot of fruit combinations you can pair with the pineapple whip, from berries to bananas, making it one of the best summer dessert recipes....
Mom and dad were reminiscing the other day about one of their favorite recipes of my grandmother’s, her pulled beef, braised in BBQ sauce. Mom remembers Nana once feeding 80 people this dish at her small adobe house in Tucson. It’s terribly easy to make, you can easily double, triple, quadruple the recipe, making it perfect for serving large groups of people in an informal gathering, and it’s absolutely delicious....
What Exactly Is a Brookie? The components are simple enough—chocolate chip cookie dough mashed together with brownie batter to make a hybrid cookie/brownie baked treat. You usually find them in one of three forms: baked into bars like brownies, baked in mini muffin cups, or pressed together into cookies, as I’ve done here. How To Make a Brookie For my version, I wanted to ensure that the cookie and brownie portions both maintained their integrity without one becoming too much like the other....
I grew up in the South, the homeland of the cheese straw, but no one in my family made their own. I’d sometimes nibble on one at a friend’s house or, more commonly, a potluck, but I never tried to make them myself. Until now. What Are Cheese Straws? Cheese straws are squarely between a cheese cracker and a savory shortbread in a fun, straw-like shape. You’ll most commonly see cheese straws with a ribbed shape, but they’re sometimes made by twisting the dough....
