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Grilled Malibu Chicken Grilled Malibu Chicken is a delicious way to dress up grilled chicken. Serve it with a baked potato and a green salad for a nice Sunday dinner. It can also be served on a bun with fries for a tasty lunch. This Grilled Malibu Chicken is a much healthier version of the original (recipe HERE) that our family loves! Instead of being breaded and fried, the chicken is grilled making it a healthier version of the original....

Banana Muffins There are few things that are tastier for breakfast than banana muffins! I love them warm right out of the oven, with a teeny bit of butter spread over them. These banana muffins are delicious. They are soft and sweet on the inside, with a crumb topping that gives a bit of crunch to the top. Even more impressive? This is all accomplished while making it a healthy banana muffin....

Hot Spinach Artichoke Dip Hot Spinach Artichoke Dip is one of those classic appetizers you can find at many restaurants, football house parties and family gatherings. We’ve tried many recipes over the years and this is absolutely the most delicious one ever! In fact, whenever I order spinach artichoke dip at a restaurant I’m always disappointed it doesn’t taste as good as this one. It is creamy, slightly spicy, and ideal for dipping all the things!...

The classic stove-top method works just fine, of course, but I couldn’t wait to convert this classic recipe to be made in the pressure cooker! Using an electric pressure cooker or Instant Pot to steam the potatoes and eggs all at once streamlines this recipe, conserves water, and speeds things up a little bit. New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide....

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But of course, there can always be more! Eggs and toast are the ultimate comfort food, so why not incorporate them into a salad? Make some hard-boiled or jammy boiled eggs, and toast some bread on top of the stove. Set them atop your greens and you have an appealing salad that you could serve all by itself as a light meal. If you happen to be grilling or roasting a chicken, this salad would be a standout accompaniment, too....

What is Salara? Salara (also known as red roll, coconut roll, or red bread) is one of the most popular breads of Guyanese cuisine. A soft, but slightly dense bread dough is rolled up with a sweetened and spiced coconut filling, then baked until golden brown. The coconut is colored using red food coloring for a vibrant feel. It is the visual hallmark of the dough. Many Guyanese people would even say Salara isn’t Salara if the coconut isn’t red!...

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The classic pairing of orange juice and champagne is what most people expect when they read mimosa on a menu. However, any combination of sparkling wine and fruit juice is perfectly acceptable, and sometimes a welcome change! What’s in This Mimosa? This variation on a classic mimosa really highlights the bright sweetness found in fresh watermelon, and I highly recommend using fresh fruit to start with (bottled juice is duller in flavor and many times has added ingredients, even if that’s just water)....

Every page is an embodiment of Serpico’s belief that “the best Korean food is Korean home cooking.” You’ll find recipes for Instant Kimchi, traditional banchan dishes as well as his own takes (Pickled Iceberg Lettuce), and classic Black Bean Noodles. His Broccoli Kimchi is already a must-have in my house, something I can make on a whim and keep around to add to fried rice. Korean home cooking is not what Serpico grew up with....

Traditionally, they are made with crabmeat, cracker crumbs, mayonnaise, and a few spices. Nothing fancy. Everything delicious. In fact, their simplicity is their charm. They’re old-fashioned and down-home, and each ingredient, though straightforward, plays an important role. How to Select Crab Meat for Crab Cakes Crabmeat is almost always sold in cans or containers rather than fresh. The meat is cooked, cleaned, and pasteurized. Common Kinds of Crab: Jumbo Lump: delicate flavor, white color....

But even as an 8 year old I took great pride in heating my own soup, and discovered for myself how much better it was if you added milk instead of water, and how important it was to slowly add the milk while stirring so it wouldn’t form clumps. As a grown-up I still love mushroom soup, and happily make it from scratch using lots of fresh mushrooms, shallots, garlic, chicken stock and cream....

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Esquites, also known as elote en vaso, is a very special way to prepare corn in Mexico. White Mexican corn kernels are gently fried in butter, then cooked with epazote leaves (an herb) and chiles. Once the pot of corn releases its distinctive sweet aroma, it is ready to serve with a variety of toppings. Traditionally served hot in plastic or Styrofoam cups with some of the cooking liquid, the esquites is topped with mayo, a dollop of crema, ground chiles, a good amount of lime juice, a sprinkle of queso cotija, and a generous dash of spicy salsa....

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Obviously, this pizza would be super fun to make for Valentine’s Day, but it’s fun for any pizza night. How to Shape a Heart-shaped Pizza The good news about this pizza is you can use almost any pizza dough to make it. I prefer a no-knead pizza dough, which I usually make the night before I’m planning to have pizza. There are two basic ways to shape your pizza dough into a heart....

Store-bought crescent rolls are oddly sweet and one note. This version is less sweet and butterier, making them an ideal accompaniment to any savory meal or a great breakfast with butter and jam. Their crescent-moon shape and hard-to-resist flavor are wonderful for sharing, but I won’t blame you if you find yourself hoarding the whole batch for yourself! Let’s Talk About Yeast Proof the active dry yeast in warm water and a little sugar before adding it to the dough....

It’s a versatile condiment that can be used in so many ways—for dipping, drizzling, saucing, marinating, and much more! How to Make Zhoug For this recipe, I use jalapeños, but you can use any spicy green chili like bird’s eye chili. They are very fiery so I would recommend using 1 or 2 only. Zhoug is traditionally made by toasting spices, roasting the garlic, and then combining them with coarsely chopped herbs and chilis....

It’s majestic, a titan in the onion family. Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock. Leeks Are Dirty The challenge when cooking with leeks is that they are almost always dirty. When leeks are grown, soil is piled up around them, so that more of the leek is hidden from the sun, and therefore lighter in color and more tender....