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Marzipan is commonly bought ready-made, but sometimes marzipan can be hard to find in the grocery store or some brands may have ingredients or additives that you want to avoid. It turns out that making marzipan at home is actually incredibly easy and fast. It just takes about 5 minutes and a few ingredients you probably already have at home: almond flour, powdered sugar, and almond extract. Marzipan, A Dessert Centuries Old Marzipan has been around for many centuries and so the origins are a bit unclear....

In it we have subbed in kale for the lettuce, dried cranberries for the grapes, and hold everything together with a tangy mayo dressing. Why kale? Well, we all know that leafy greens are good for you. But the great thing about using kale in a salad is that you can make it in advance, even a day ahead. A dressing that would quickly wilt into a saggy mess the sturdiest of lettuces, will have a tenderizing effect on kale, making the raw kale deliciously easy to eat....

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Let’s just keep this train rolling, shall we? Why You Should Make Pumpkin Cheesecake Bars These pumpkin bars have a cheesecake-like filling and a crunchy streusel topping. Don’t wait for Thanksgiving to make them. They’re a great dessert all season long! I love adding a streusel topping to my dessert bars whenever I have the opportunity. This streusel is so simple and adds another layer of texture to the smooth pumpkin and cream cheese filling....

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When you sauté yellow summer squash with onions and add a little ricotta and mozzarella, you get a great pasta stuffing that’s a bit lighter than your standard meat-stuffed Italian dish – in other words, perfect for summer. What Kind of Squash to Use I used yellow squash for this recipe, but feel free to substitute another summer squash like zucchini, or butternut or acorn squash in the fall. (Just be sure to roast the butternut or acorn squash first before mixing with the ricotta filling....

Seriously, we have such a wonderful neighbor, Pat, who not only brings over freshly picked, glorious produce, but tried and true recipes as well. The following stuffed zucchini recipe is adapted from one that Pat brought us last week, along with a 2-pound zucchini, and we loved it. It tastes like it is stuffed with Italian pork sausage, but the stuffing is actually lean ground turkey with garlic, herbs, and mushrooms....

The key ingredients other than chicken? Sweetened dried cranberries and tarragon. French tarragon is a distinctive herb, with a slight anise or licorice aroma. We don’t use it that often; I grew some last year and don’t think we used it more than once or twice the whole season. But it does pair well with chicken. The dried cranberries add some sweetness to the chicken salad, and the lemon juice adds just enough acidity to brighten all the flavors....

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Dear Mrs. Tipton-Martin, Do you know just how much you meant to me as a little Black girl? The very first dessert I ever made was a Lemon Meringue Pie. I was 9-years-old, but I can vividly picture lifting that first slice from the pie plate and watching it flow right back down from where it came. Now, as a much older than 9-years-old woman, I stir the custard base to prepare the Lemon Meringue Pie from your James Beard Award-winning cookbook “Jubilee”, and I can’t help but wonder if you know the impact you’ve had on the careers of so many women who look like you and me....

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It’s been two years since we reluctantly packed our corner apartment on 59th Street and left you. Our Starbucks here has a drive-thru, there are cows across the road, and on sunny days we hear the rumble of leaf blowers. “Oh, you’ll come back to me,” I imagine you thinking. Believe me, I miss you too. I thought about you one morning as I packed my three boys lunch for their new school....

1. Pick the Right Recipe for the Occasion Evaluate how much time and help you’ll have, and pick a recipe that fits your dinner plan. If you have the time and want to show off your impressive sourdough skills, your guests will certainly be grateful for sourdough dinner rolls. But they are not the best option if you’re the only cook in charge of a generous Thanksgiving spread—they take about seven hours, including proofing time....

A Modern Side Dish for Passover Dinner! Tsimmes is a mix of sweet potatoes and dried fruits sweetened with orange juice, and kugel is a casserole of noodles or potatoes. They might seem almost dessert-like in their sweetness, but they are most commonly served as side dishes alongside a savory main course. Think of them as the Jewish holiday equivalents of Thanksgiving sweet potato casserole—sweet dishes meant to accompany a table of savory foods....

Chile Verde is an Actual Award Winner! This exact Chile Verde recipe comes from a woman in our church congregation, who brought a pot of the savory soup to a chili cook-off. It won the big prize by a landslide and I could not wait to ask her for permission to share her recipe here on Favorite Family Recipes. So when you’re digging into a bowl of this spicy goodness, think of Diana....

The problem is that it is sort of like asking someone to make you “taco night”! Pozole is a big production, not in the making of it, but in all of the wonderful garnishes you can add to it. What Is Pozole? Pozole is a traditional soup or stew of Mexico, from pre-Columbian days. The name is derived from the Nahuatl “potzolli” and the stew is made with hominy and pork or chicken....

Deviled Eggs for Passover To give classic deviled eggs a Passover makeover, I give them a kick of horseradish—an ingredient representing the bitterness of slavery in Egypt, and a traditional Seder plate staple. Minced shallots aren’t particularly symbolic of anything, but they do add lots of flavor and a little crunch to the creamy filling! When my family had Seder dinners growing up, we didn’t serve appetizers before we read the Haggadah....

Fresh Corn Salsa This fresh, colorful, tasty corn salsa recipe is our favorite addition to any Mexican recipe. The crisp, sweet corn pairs beautifully with plump, juicy tomatoes, creamy avocado, spicy red onions and other vibrant herbs and spices. Don’t you just love corn on the cob? Fresh corn is the very best in this recipe. Our mom always planted corn in her garden, and it was a treat when she whipped up this colorful salsa with crisp corn from her garden....