This version starts with fresh cod, lightly breaded with panko breadcrumbs and air-fried until they are browned and so crunchy. The fish stays juicy and tender, and air frying them is fast and easier to clean up than a traditional deep fry. I’ve air-fried a number of things over the years, but this fish stick recipe is one of the most successful air fryer recipes I’ve made. Even my kids couldn’t get enough of them....
The tea party was boring as heck, but there were these delicious little almond crescent cookies. Almond crescents are a very basic tea cookie recipe. They’re very buttery with a pronounced almond flavor. Matched with a cup of Earl Grey or Almond Rocker they’re a great excuse to call over friends on a rainy day for a small tea party of your own. Refrigerating Crescent Cookie Dough You can refrigerate the crescent cookie dough for up to 24 hours, but bring it to room temperature before forming and baking the cookies....
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But for some reason, a couple of weeks ago while on a trip to Asheville, North Carolina, I was possessed. It might have been the shock of the fresh mountain air. (In Florida, the largest mountain we have is a speed bump.) With the waitress hovering over me, my finger stopped at the “Jumbo Shrimp Cocktail with Fresh Homemade Cocktail Sauce.” The finger paused a little too long at the words “Cocktail Sauce,” and she took it as a sign of my order and zoomed off to make it happen....
This is a straightforward dish, black-eyed peas prepared in a salsa to be served with lightly browned flour quesadillas filled with melty jack cheese. Perfect for lunch. The recipe can be as simple as you want. You can use canned black-eyed peas, roasted bell peppers, and green chiles, or you can cook the peas or roast the chiles and peppers yourself. In the batch I’ve prepared here, I used canned black-eyed peas, and roasted my own poblano and red bell peppers....
That’s why when a friend introduced me to the idea to make a mock couscous out of cauliflower (an idea she got from Chef Eric Ripert), my ears perked up. Cauliflower couscous? Why not? Of course nothing beats true, steamed to perfection, durum wheat couscous. But for those of us avoiding wheat, cauliflower couscous is a tasty and practical solution. Making cauliflower couscous couldn’t be easier. You just grind up fresh cauliflower florets in a food processor until they resemble couscous....
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Rethinking the Origins of the Muffuletta As with any iconic food, this popular New Orleans sandwich has a number of origin stories–some of them disputed. Sicilian immigrant Salvatore Lupo is often credited with having created the muffuletta sandwich in 1906 at his delicatessen, Central Grocery Co. on Decatur Street in New Orleans. The Perrone family disputes this, instead laying claim to the sandwich for their own Italian deli, Progress Grocery Co....
Raita is a yogurt-based condiment that can help douse the fire if a dish is just a little too hot and spicy. In much the same way that sour cream or crema fresca is served with chili-infused Mexican food, the casein in the yogurt absorbs capsaicin, the compound that gives chili its heat. Raita can be used as a sauce or a dip. This raita is made with cucumber and mint because I have plenty of mint growing around the yard and cucumbers are plentiful at the farmers market....
Not only are these classic crockpot soups hearty and delicious, they are relatively inexpensive and time-saving. Seriously, the crockpot is the way to go when it comes to convenient meal prep! We’ve categorized our soup recipes by the main ingredient or protein. Here you will find our best crockpot soup recipes prepared with beef, chicken, and pork. Beef Crockpot Soup Recipes When using ground beef or stew meat in a crockpot soup, you want to cook the meat before adding it to the crockpot....
The answer depends on the level of doneness you’re aiming for. Cook Times for Rare, Medium Rare, Medium, and Well Done Grilled Steak Grill 6-8 minutes for a rare steak (125°F), which will be the pinkest and not warm all the way through.Grill 7-10 minutes for a medium rare steak (135°F), which will be very pink but warm in the center.Grill 10-12 minutes for a medium steak (145°F), which will be slightly pink and still very juicy....
Until my mother showed me her way of making stovetop popcorn, I usually took the easy way out and used (gasp!) microwave popcorn. My mother’s method of making popcorn not only pops almost every kernel, it also prevents the kernels from burning. She first learned this technique decades ago from the back of a popcorn box. Her approach allows the popcorn kernels to come to an even temperature before popping, which results in much fewer un-popped kernels (usually none) and fewer burnt kernels (again, usually none)....
So tomorrow, I am going to be spending a FULL week at Fitness Ridge in St. George, UT. I am excitedly terrified, if that is even a thing (which I think it is because that is what I am feeling)! Emily went a few months ago (see her post here) and after her hearing about her amazing experience I just HAD to sign up! I chose the week before Thanksgiving for a reason—so I would be motivated to keep in check for Thanksgiving Day (my biggest weakness)!...
Prosciutto Wrapped Asparagus With Easter coming up, I’m starting to think about my Easter dinner menu. I usually cook up a pretty traditional menu – ham, cheesy potatoes, deviled eggs, and of course this delicious prosciutto wrapped asparagus. Asparagus is in season during the spring so can get a really good bunch at the store or the farmers market. I love this recipe because the cream cheese filling perfectly complements the salty prosciutto....
I love to eat them shells and all. If they’re properly toasted and are small to medium sized, they are wonderfully crunchy and easy to eat. The larger carving pumpkins will yield large seeds, which are probably best to eat shelled. Don’t throw out your pumpkin seeds! How to Get the Strings Off Pumpkin Seeds When you first scoop the seeds out of the pumpkin, it seems like it will be impossible to separate the sticky, clingy strings from the seeds....
Great question! To start, let’s quickly recap on knife care terminology. Sharpening a knife shaves off a bit of metal to bring back the knife’s sharp edge. If you’re a frequent home cook and use your knives at least once a day, you should sharpen your knives 2 to 3 times a year.Honing a knife with a honing steel realigns the edge and helps keep the knife sharp. It doesn’t remove metal like sharpening....
My mother’s friend Claire gave us such a monster zucchini from her garden this week—14 inches long, and weighing at least a couple of pounds! Fortunately for us, she also included her favorite stuffed zucchini recipe, tried and true. Mushrooms, onions, ham and butter—yes, it was fabulous. Thank you Claire! Note that for a jumbo zucchini, you’ll need to get a little creative with the steaming, as the halves won’t fit in a normal steamer....
According to Sara Sabo, “It is a lot of work but the Swedish tomte that lives under the floorboards helps, and you better do your part or the Jul goat will butt you. This is the day all distant relatives and many friends decide they want to be Swedish.” With that kind of intro, wouldn’t you be intrigued? Sara sent me her 40-year-old recipe for making this cardamom spiced yeast bread and I’ve now made three batches (with some recipe tweaking on my part)....
In my family, you were either strictly a sour cream latke-lover or team applesauce—you couldn’t be both. My mother would make homemade applesauce just for Hanukkah, and I grew up topping my crispy latkes with it. Why Use Sweet Potatoes? There’s no doubt that classic potato latkes are delicious, but if you’re looking to update or upgrade your holiday latkes, look no further than the humble sweet potato. These latkes are what happens when a Hanukkah classic meets your favorite holiday sweet potato side dish....
Vietnamese Pork Banh Mi Sandwiches If you have never had a Banh Mi sandwich (specifically a pork Banh Mi sandwich), let me tell you — you are missing out huge. These sandwiches are bursting with flavor. They are just so fresh and delicious! First you have your smoked pork (amazing). Top that with Vietnamese pickled veggies (don’t be scared, they are just veggies soaked in rice vinegar for a few minutes, which adds to the all-around awesome flavor)....
