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Antipasto Vegetarian Pizza This Antipasto Vegetarian Pizza is a filling appetizer pizza that we recreated after visiting a local restaurant in the Boise area. It’s piled high with lots of yummy veggies, cheese and the most glorious garlic cream sauce made from scratch. If you’re looking for a fun dinner idea for a date night in, a girls’ night meal or just a relaxing Friday night with the family, try this recipe....

Authentic Hawaiian Mac Salad Hawaiian Macaroni Salad is one of my biggest guilty pleasures because it reminds me of my time on the North Shore of Oahu. When I lived there, I often frequented a restaurant called L&L Hawaiian Barbecue where I always ordered the same thing: a plate lunch with macaroni salad and rice on the side. And If you follow a vegan or healthy diet, we’ve added alternate ingredients that will allow you to enjoy this macaroni salad recipe....

The first few times I made this, I kept it simple: avocados, crisp bacon crumbles, chunks of blue cheese, a little vinegar. Then I figured I could improve it with some chopped tomatoes and a scattering of herbs, but you know what? Bacon and blue cheese don’t need help. The other stuff was distracting. Devour It the Day You Make It There’s another reason this is party guacamole. It’s best eaten within two hours of being made....

If any of these things are true, the Boulevardier—which is made with whiskey, Campari, and sweet vermouth—is the cocktail for you. What Is a Boulevardier? In 1927, a young American writer named Erskinne Gwynne moved to Paris to start a literary magazine. He called it The Boulevardier. He gave the same name to the cocktail he created (and frequently drank) at Harry’s New York Bar. This signature drink was equal parts whiskey, Campari, and sweet vermouth—a Negroni with whiskey swapped for the gin, or if you prefer to think of it this way, a Manhattan with Campari in place of the bitters....

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There are precisely two situations where shortbreads are a must for me: as an afternoon snack, alongside milky coffee or tea, and as a holiday treat for gifting. Throughout the holiday season, shortbreads fit snugly alongside sugar cookies, bars, and other celebration-worthy baked goods. This Chocolate Shortbread recipe combines the best of two worlds: rich chocolate—I use Dutch-process cocoa powder—with buttery crumbly goodness. This recipe is highly adaptable, so you can create different flavors to suit your own tastes....

Cut up a head of iceberg for a classic wedge salad, add blue cheese dressing, smoky bacon, and a few cherry tomatoes, and even the worst kitchen snobs will change their minds! What Is a Wedge Salad? Wedge salads go back to the early 20th century, when iceberg lettuce was simply dressed with a creamy dressing such as Roquefort, Russian, or Green Goddess before serving. Blue cheese and bacon became wildly popular additions in the 1950s, but then the dish fell out of favor as the trend faded and as leafier, more flavorful lettuces (like red and green leaf, oak leaf, and others) came into popularity....

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Along with chop suey, egg foo young is considered one of the O.G. Chinese American classics. At its core, egg foo young is an omelet—but not just any omelet. It has a soft and tender interior with perfectly browned and crisped edges. A spoonful of gravy adds layers of textures and a pop of flavor as it soaks into the crispy crevices. Using a Wok for Egg Foo Young Although you don’t need a wok for egg foo young, a wok is the best vessel for this recipe....

We’ve updated the recipe since we first posted it in 2007, the original recipe used fresh tomatoes, and just puréed them without cooking them. I prefer the taste of cooked tomatoes for a sauce like this, and since the sauce cooks up so quickly, it’s easy enough to make while the grill is heating. If you don’t have a grill, you can easily cook the chicken cutlets in a little olive oil on medium high heat on the stovetop....

My theme for this year is “exploration,” and of course I had to start with food and health. Eating a salad is great, but creating a lifestyle is more than just one meal. High blood pressure is a condition that has run in my family for generations. In my attempt to rid my family of this constant condition, I came across Charity Morgan’s story and her new cookbook, “Unbelievably Vegan....

Pine Nut Fast Facts You might be surprised to learn that pine nuts aren’t a nut at all, but an edible seed from pine trees. Here are a few other tidbits that are worth knowing about this mighty little nut: They are notably oily, so it’s important to store them in the refrigerator or freezer to extend their shelf life.The natural fats in the nuts means you don’t have to oil the pan when you toast them....

So naturally, we’re always looking to make good use of these plums! We have Elephant Heart, Santa Rosa, various pluots, and any interesting variety that my father has attempted to graft to one of the trees the previous winter. The Best Plums for Plum Cobbler For baking? The best plum is the Santa Rosa. That’s the one that’s red and sweet right under the skin, but yellow and tart as you get closer to the seed....

Regardless of the season, I tend to add chocolate to whatever I can. What doesn’t improve with the addition of decadent chocolate? If you’ve never had chocolate and pumpkin together, it’s a delicious combination. Sweet pumpkin pairs remarkably well with the slight bitterness of chocolate. Add in pumpkin pie spice and the flavor is reminiscent of spiced Mexican chocolate. These Pumpkin Chocolate Chip Muffins combine cozy pumpkin spice with pockets of rich chocolate....

Thankfully for mom and dad, the arrangement goes both ways. They stopped by the other day when we had just finished up cooking this salmon chowder, and happily packed half of it to take home with them. The verdict the next day? Raves. It’s rich, smoky, and comforting. It’s our left coast answer to New England’s clam chowder. Enjoy! Cook until lightly browned and the fat mostly rendered out of the bacon, about 5 to 6 minutes....

So, what is a Sazerac? This classic whiskey cocktail is akin to an Old Fashioned, but with a few distinct differences: It’s made with Peychaud’s bitters instead of Angostura, and it contains a bit of absinthe or Herbsaint (an anise-flavored liqueur). When made properly, it’s a superbly balanced drink and definitely one worth knowing! A Brief History of Sazerac Ingredients In the 1830s, Antoine Peychaud, a New Orleans apothecary, invented what would later become known as the Sazerac....

Any and every kind of leftover can go inside a warm tortilla, usually with a healthy dose of pickled jalapenos. I can always sniff out a late-night snacker when the aroma of tortillas heating in a hot pan on the stove comes wafting through the house. Today’s tacos are more purposeful a deliberate meal instead of a secretive midnight snack! First, I marinate the chicken briefly in a spicy paste of ancho chile powder, oregano, cumin, and sweet orange juice while the grill is heating....