In fact, it’s in so many things that its independent identity can often be muddied, lost in a chorus of other strong herbs as they each play supporting roles to one another. So, get ready, because it’s time to talk about thyme. What is Thyme? Thyme is a perennial evergreen herb, which means that it need only be planted once to be enjoyed all year and for many years, when cultivated in its warm native Mediterranean climate....
Using tamarind concentrate is much easier than extracting the pulp from the pod, though you can go that route if you feel up to it. For more flavor, swap the chicken tenders for boneless, skinless chicken thighs cut into strips. You’d be remiss if you didn’t turn leftovers into a chicken parmesan sandwich for the following day’s lunch! If you want to use a whole chicken, make sure to spatchcock it first to ensure it cooks evenly....
Boston Brown bread makes me think of my mother, a native of Ipswich, Massachusetts. Disks of deep brown “bread”—brown bread is chewy, with a density approaching traditional pumpernickel—studded with raisins and fried in butter. Lots of butter. Brown bread was part of my mom’s weekly rotation, and it was always served alongside baked beans with plenty of salt pork in them, as well as hot dogs that, like the bread, were also fried in butter....
Want a gold star in thrift and food waste prevention? Even (or especially if) your broccoli is looking tired and floppy, it shines in this preparation, and you use the whole head—stem and all. The secret is chopping it into little pieces so it cooks quickly and becomes tender. How to Prep the Broccoli Is knife prep something you loathe? You’re off the hook: Accuracy does not count here! While you’re chopping the broccoli into small bits, it’s totally fine—and even preferable—that some are larger than others....
Easy Cheese Manicotti This Easy Cheese Manicotti recipe is a cheese lover’s dream dinner! It’s a tasty, simple, comfort food meal my kids always request because cheese is everyone’s best friend in our home. I love this simple method because you don’t have to boil or cook the manicotti noodles beforehand. Pair it with a crisp green salad and a loaf of French bread, garlic bread or a batch of our Pizza Factory’s Bread Twists for a delicious meal that everyone loves....
Chicken Satay with Peanut Sauce My husband made this Chicken Satay for me for Mother’s Day and it was so incredibly good! I loved the meal, partly because of all the delicious flavor, and partly because I didn’t have to cook 😉 We almost always order this as an appetizer when we got out for Thai food, but this recipe is much better than anything we have ordered and you get a lot more for your money!...
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Before you get upset, just know that I’m not to blame for this idea. This smart advice isn’t even mine! In fact, it comes from Claire Saffitz, the author of “Dessert Person” and the newly published “What’s For Dessert.” I recently listened in on a panel of professional bakers that Saffitz was on, and she made the case for not making pie dough from scratch this Thanksgiving, especially if you are a person that doesn’t make pie dough from scratch throughout the year....
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But once you try it and see how delicious it is, you’ll go back for more. The good news? After a few times, you will be pretty much an expert at the whole thing, from getting the dough onto the grill, to flipping it, to adding your topping, and knowing when it’s done. Even better? Few grilled foods have this much “wow” factor as grilled pizza! The mere fact that you actually made a full-on pizza completely on the grill is impressive....
The shrimp is about a five-minute grill, and the couscous is a five-minute cook. Even if you do them separately you are looking at a 10-minute project, but if you do them in tandem it is so fast. Of course, my main issue isn’t time, but if my kids will eat this. Shrimp is notoriously tricky for kiddos. Check out the report card below to see how mine did with it....
Uh, because I’m not Southern and I can’t even try to fake it with our readers? Well my dear ole dad found a recipe for grits he couldn’t pass up. The recipe is by the wonderfully talented chef Virginia Willis in her book, Bon Appetit, Y’all: Recipes and Stories from Three Generations of Southern Cooking. These grits were so good he made the recipe twice! What I have learned in researching grits is that people who grew up eating them are passionate about how they like them — white corn, hominy grits, with syrup for breakfast, etc....
Homemade Flour Tortillas Flour tortillas are the starting point of so many popular Mexican-inspired meals – enchiladas, burritos, tacos, quesadillas and more. Up your taco night game by swapping your regular store-bought flour tortillas for these delicious homemade ones. Sure it takes a little more time, but the resulting taste is well worth it! Things To Keep In Mind When you’re making tortillas, remember to only make what you plan to use....
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Rocky road fudge is a staple in our house! We love to make this as a family during the holiday season. Fluffy marshmallows surrounded by rich, sweet chocolate with just the right amount of walnut crunch. This homemade fudge is an old favorite family recipe that will be carried on through generations. Not only is rocky road fudge recipe a popular recipe, but it also is known to have several ways to make it....
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Where To Buy Nopalitos The paddles are widely available in Mexican markets in the US, either whole (with spines) or prepared (cleaned, spines removed, chopped). They are tasty cooked and are used in many traditional Mexican dishes. Here is a quick, easy, and delisioso nopalitos recipe prepared for me by my Mexican friend and caterer Arturo Vargas. Do you have a favorite nopalitos recipe? Please let us know about it in the comments....
Kimchi gives this plant-based meal a boost of umami and fermented flavors with very little effort on your part. Gochujang (a fermented chili paste) adds another burst of flavor. In fact, this easy gochujang drizzle is my go-to sauce for stirring into stir-fries or jazzing up a bowl of rice. What Kind of Tofu to Use For best results, buy extra-firm, water-packed tofu for this recipe. Extra-firm tofu has already been pressed, making it dense and sturdy....
What Is Steak Diane? Doing some research into Steak Diane, I found that the “Diane” part refers to Diana, the Greco-Roman goddess of the hunt, and “a la Diane” sauces were typically served with venison and game meat in centuries past. It was probably New York hotels that popularized the flambéed steak version. My Favorite Steak Diane Recipe This Steak Diane recipe is based off of one I got years ago from my friend Heidi, who found a version in her local paper, the Carlisle Mosquito (great name for a newspaper, isn’t it?...
