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Forget everything you know about the regular way to make marshmallows. For vegan marshmallows, each component must be considered anew. These luxurious marshmallows fall on the firmer side, so keep that in mind if you’re comparing those that come from the store. Aquafaba and Agar-Agar: Key to Vegan Marshmallows After many, many trial-and-error recipes, it seemed I’d hit a dead end. Nothing was quite right! Until I figured out a winning combo: aquafaba and agar-agar....

The catch is that, while you might still be able to purchase a spice labeled as Aleppo, know that it might not be what you think it is. What is Aleppo Pepper? A deep red color with a salt-like feel, what is sold as the Aleppo pepper provides dishes with depth, texture, and color, making it a popular ingredient. Unfortunately, as cookbook author Robyn Eckhardt writes in her book “Istanbul and Beyond,” the Syrian civil war ended the production of peppers in Aleppo, so anything that you now find labeled as Aleppo isn’t actually from Aleppo anymore....

Take this banana sheet cake . Like our banana bread it has wonderful banana flavor, but with a little more sweetness and a tangy cream cheese frosting. One batch of this banana cake easily makes 30 servings, convenient for potlucks and tailgates. This recipe comes from my friend Kelsey Fischer and her mom Janeen. It’s is a family favorite of theirs. I’ve made a few slight adjustments to the recipe by adding some lemon juice to the cream cheese frosting to give it more tang, and then added some vanilla to the banana cake batter....

For this coffee cake, Dad used Bisquick, a popular baking mix back then as it still is now. You don’t have to worry about baking soda or baking powder because the mix comes with its own leavening. All you have to do is combine a couple of cups of Bisquick with some milk (or water), a couple of tablespoons of sugar, and an egg to make the batter. Pour that into a greased baking dish....

Cinnamon toast. Just saying the words and I see myself 8 years old sitting at our dining room table with assorted siblings, elbowing each other while we greedily reached for the sugar and cinnamon to sprinkle on our warm buttered toast. (My sister probably doesn’t remember this, but she would skip the cinnamon and just sprinkle on sugar.) Cinnamon toast was a treat. It took skill; if you weren’t careful holding that spoon you would end up with hilly clumps instead of an even spread....

If you’ve ever experienced any of these, this post will help you. Many of the questions below troubleshoot chocolate chip cookies and other drop cookies, but the tips and tricks will also apply to cut-out cookies, gingerbread, and even crinkle cookies. Why Did My Cookies Spread Out in the Oven? When cookies spread and come out too flat, it’s often because the butter was too soft or melted. It could also be that the recipe doesn’t have enough flour....

Corn also makes a fabulous salsa. Acidity from the salsa’s lime juice balances the sweetness of the corn. Along with some jalapeño, red onion, cilantro, and oregano, it’s a fiesta of flavor. Although not the kind of salsa that one can easily balance on a chip (though that doesn’t stop us from trying), it’s terrific as a side to any southwestern dishes like tacos and enchiladas, or a straight up side with chicken or steak....

Chicken Tikka Masala Chicken Tikka Masala first came into our lives years ago while we were living in California and some dear friends made it for us. Later we tried the same dish at an Indian Restaurant called The Bombay House in Provo, Utah. This recipe tastes exactly the same! Warm, creamy, and slightly spicy, this signature Indian meal can be made at home with ingredients and spices that you may already have in your kitchen!...

Don’t get me wrong, I love cake, but at the end of the day, the pies have it. Give me some fruit in a crust and you will be my BFF. But sometimes you just need chocolate. Video: How to Make Easy Chocolate Cream Pie This chocolate cream pie comes together quickly. The filling for this chocolate cream pie is dead easy to make—it’s actually a modified version of our Microwave Chocolate Pudding!...

Choosing Coconut Milk for This Shrimp Curry Recipe I made a momentous discovery while working on this recipe. The first batch we made ended up too thick, so we thought, why not use light coconut milk instead? Disaster. It tasted horrible. We then did a taste test comparing regular coconut milk to the light variety in their cans. The regular coconut milk was lovely, rich, and coconut-y. The light coconut milk?...

What is Swiss Chard? In the spectrum of greens, Swiss chard lies between spinach and kale — not as tender as spinach, not as tough as kale. But like spinach, you can easily sauté it in some olive oil in just a few minutes. The stems can be tough. You can either remove them and discard (or boil and toss with butter), if some of the stems are tender, just sauté them first before adding the leaves, to give them more cooking time....

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Glazed Carrots – 3 Ways! Vegetables don’t have to be bland or boring. Try some of these veggie recipes that are packed with flavor and make each meal nutritious and delicious. Oven roasted vegetables and sweet sautéed asparagus are super easy and taste scrumptious! Glazed Carrots are my go-to side for weeknight dinners. They are sweet enough that the kids will eat them, but also healthy enough that I feel good about serving them to my family....

Hawaiian Beef Teriyaki This Hawaiian Beef Teriyaki is one of my favorite meals, and one that reminds me of my time living in Hawaii. The tender sliced beef soaks up the homemade teriyaki sauce and creates a sweet, almost candy-like flavor. Served with a simple side of rice or a traditional Hawaiian plate lunch, this beef is my family’s favorite! Ingredients for Hawaiian Beef Teriyaki This recipe really only need a few ingredients, ones you probably have on hand right now!...

One of the recipes Biba demonstrated during our evening with her was her “Stracotto di Manzo alla Fiorentina” or “The Braised Beef of Florence”. Biba, in her typical down-to-earth manner called it “nothing more than a glorified pot roast”. It’s a simple and delicious recipe, much like our standard pot roast but with a soffritto base, the addition of tomatoes, and a whole bottle of wine. When the oil is hot, shimmering but not smoking, add the roast and cook, turning it a few times, until it is nicely browned on all sides, 10-12 minutes....

Its creamy tanginess works well with mild fish such as trout, shad, or haddock. It may also be served with any shellfish including lobster, crab, and scallops. This recipe comes from a cooking class I took at Scott’s Seafood in Folsom, California, presented by Chef David Lamonica. Put the juice, zest, wine and shallots in a sauce pan on medium high heat. Cook until it is syrupy and almost gone....

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