If you prefer pork to lamb, check out the links at the bottom of the recipe to a few excellent recipes for pork variations. For you lamb-lovers (and yes I admit that here in the US we are definitely in the minority) I urge you to give this treatment a try. My friend Peg made this for a few of us the other day, served over farro, and I couldn’t wait to make it....
Unless, of course, you are “a pancakes-for-supper” kind of gal like me. There’s nothing like pancakes to help make the stresses of just living in this world feel a little bit lighter. Ricotta adds richness without making the pancakes heavy or dense, and lemon adds a perky flavor that dances in your mouth when you take the first bite. While the step of separating the eggs and beating the whites by themselves does take a little extra time, this is about quality of life, people!...
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That’s why I zeroed right in on this recipe for Vanilla and Chocolate Marbled Bundt Cake in my friend Irvin Lin’s new cookbook, “Marbled, Swirled, and Layered.” Why Marbled Bundt Cake Recipe Is a Must-Try He makes it with a chocolate-coffee syrup swirled into the batter. Plus chocolate chips. Plus a thick vanilla glaze over top. Game, set, match. If you’ve been reading Simply Recipes for the past few months, you have no doubt noticed some of the recipes Irvin Lin has shared here, like his Easy Peanut Butter Fudge and these very tempting Chocolate Gingerbread Cookies....
Orange Pineapple Cake This cake is a perfect dessert for summer gatherings with family and friends. Our dear family friend, Mary Alice, brought this cake to us and we loved it so much I had to get the recipe. We have made it many times since and it always turns out great every time! It is so light and fruity. This is a versatile recipe that can be made up in several ways....
His baking endeavors might not always look their bakery best (please don’t ever ask him to frost a cake and sometimes his pies are downright scary-looking) but more often than not the results taste fabulous. This plum upside-down cake is actually quite pretty and is based on a recipe he found in an old issue of Fine Cooking magazine. The taste idea is that of slices of tart plum balanced by a sweet cake base....
That’s why I love these pumpkin pie bars. It’s the kind of dessert that’s as easy and flexible as it is delicious. How to Make Pumpkin Pie Bars Instead of hassling with rolling out a traditional pie crust, graham crackers are blitzed in a food processor until fine, along with light brown sugar and melted butter, then pressed into a glass baking dish, lined with parchment, and par-baked. The pumpkin custard gets a heady dose of cinnamon, ginger, cloves, cardamom, nutmeg, and vanilla....
Sally Lunn Bread This Sally Lunn Bread is a recipe that was handed down from my great-grandmother. It is truly a family favorite that has been passed down through generations. My mom loves this bread and had it all the time growing up. A special “thank you” to my aunt Karen for finding this recipe and sharing it with us! I love this bread because you don’t have to knead it and make a huge flour-y mess all over your counter....
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It’s a classic Mexican side dish, made much like Mexican or Spanish rice, but instead of browning rice and cooking it in broth, you brown thin pasta noodles (fideo) and cook them in broth. “Sopa seca” means “dry soup” which describes the result of noodles absorbing all of the stock. It is one of my family’s favorite dishes of all time. Which is why when my friend Garrett popped by one day with a sopa seca de fideo that he had just made with our mutual friend Peg, a version that used tomatillo sauce instead of a tomatoes, and garnished it with goat cheese and chorizo, I couldn’t wait to try it....
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Once shaped, the meatballs go into a soup with orzo and lots of baby spinach. It’s an easy, hearty meal that everyone will love. Making Meatballs Meatballs were traditionally made with scraps of meat, often pork or beef, and stale bread. They were a make-do meal for people who had little. Today, most of us just buy ground meat at the store whenever a craving strikes. But meatballs are still an economical meal, especially when mixed with whatever sandwich bread or leftover dinner rolls need using up....
Mediterranean Hummus Snack Pack with Pita Chips This is our go-to for healthy protein, which also happens to be vegetarian. It’s comes in a 2-pack and we either toss a pack right into a lunchbox, or we scoop out the hummus and crispy pita chips into a Yumbox, our favorite bento box. Either way, these always get eaten. Mini Beef Tacos These beef tacos are a great source of protein in a fun-to-eat mini size....
When I first got my Gozney Roccbox, it was abundantly clear that my pizza game was changed. But a guy can only eat so much pizza in a week, and I got curious about what else can be cooked in the Gozney Roccbox. It turns out to be a fairly versatile cooking tool! Below are some ideas of things that turn out really well in the Gozney Roccbox that are NOT pizza....
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But I figured it out! If you want an exceptionally creamy filling in quiche, use all heavy cream. That might seem obvious, but in all my quiches before this, I used either a mix of cream and milk or all half-and-half, and it was never quite right. I’ve found that you also need to pay attention to the egg-to-cream ratio: 1/4 cup of cream per egg is just right. I now make my quiches by beating four eggs with a single cup of heavy cream....
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In addition to tuna, it has red onions, celery, capers, lemon juice, parsley, mayo, and the kicker? Cottage cheese. You might think that cottage cheese is a weird thing to add to tuna salad, but believe me, it really works! The Best Canned Tuna for Tuna Salad To make the best tuna salad sandwich, it helps to start with high-quality canned tuna. We prefer tuna that is packed in extra virgin olive oil, because the oil intensifies the flavor of the tuna....
What do you do with your excess garden tomatoes? Canning Salsa With Excess Garden Tomatoes Tomato juice or gazpacho are both great ways to use up lots of tomatoes. Or, if you like salsa, try canning some tomato salsa to enjoy throughout the year. Pull a jar out in the middle of winter and use as a dip with tortilla chips (if the jars last that long, we go through salsa pretty quickly around here!...
Scalloped potatoes or turnips often make an appearance here, and some years, a gratin of fennel was the star. This year my gratin of choice is a creamy Brussels sprouts gratin, with sprouts that have been blanched and then baked in a sauce with pancetta, shallots, and Gruyere. Smaller ones are more tender and sweeter. They are good for cooking whole. Larger ones are easier to work with when cutting them in half, especially since we blanch them in advance of baking in this recipe....
