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My mother is hispanic by ancestry and looks, and even though she doesn’t speak a drop of Spanish she still cooks what she was taught by her mother, grandmother and relatives, growing up in Tucson, Arizona. Thus we alone on our block had chorizo, or Mexican sausage scrambled up with eggs. I didn’t even know that chorizo was the name of the sausage and not the dish until I was in my twenties....

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Cilantro Verde Sauce This Cilantro Verde Sauce is the most used sauce in our house! We always have a jar in the refrigerator, and I have to replenish it at least once a week because it goes super fast. We originally got this recipe from our good friend the Food Nanny while presenting with her at the Really Big Cooking show. She told us this sauce was amazing, and she was right!...

It’s a traditional Irish mashed potato dish with lots of greens. If there’s a heaven for kale, it’s this, mixed in with mashed potatoes and butter. Colcannon cakes, sort of an Irish version of potato latkes, are what you make with leftover colcannon. The only thing is, colcannon is so good, who has leftovers? So, you may just have to make a new batch to make these cakes. Or just make twice as much colcannon as you think you might need, just so you have enough to make these cakes....

Filet Mignon is by far my favorite kind of steak! I have a hard time ordering anything else at a steakhouse. The tender, juicy filet with a slightly pink center just can’t be beat! With this recipe, you can skip the high restaurant prices and make your own savory, melt-in-your-mouth steak at home. Top this filet mignon with our rich and creamy blue cheese sauce. The sauce in this recipe rivals anything I’ve ever had at a ritzy steakhouse....

Because breading can be tricky if you have gluten sensitivity and frying eggplant isn’t the healthiest treatment for the veggie, we’ve come up with an oven baked version that also happens to be gluten free and equally as delicious as the traditional version. This entrée serves four and reheats without losing any texture. It’s a modern take on a classic entrée that can be enjoyed by assorted special diet followers, as it’s both gluten free, keto friendly, and vegetarian....

The dish hits all the right notes: salty, herby, and just a little bit sweet. It’s a 20-minute sleeper hit! What to Look for When Buying Squash Whether you’re buying your yellow squash and zucchini at the grocery store or the farmers market, there are a couple things you should keep in mind. You want to look for small or medium sized squash—larger squash tend to have bitter seeds and a more fibrous skin....

What’s in Za’atar? Za’atar: In addition to being a seasoning, za’atar also refers to an herb that grows wild in the hillsides of Lebanon, Israel, and Palestine. It looks like oregano and is a member of the wild thyme family. The leaves are dried in the sun and ground. It smells like a mixture of oregano, thyme, and cumin. For that reason, some za’atar spice blends include them to emulate the aroma of za’atar leaves....

Two Ways to Toast Almonds There are two basic approaches to toasting almonds. You can pile them onto a baking sheet and toast them in the oven, a method that works well for a large volume of nuts. Alternatively, toast them in a skillet on the stove, which is my preferred method if I don’t want to wait for the oven to heat up or just need a small amount. Tips for Toasting Almonds Here are a few tips that may come in handy: Whether you’re toasting whole, sliced, or slivered almonds, the method is exactly the same....

It has been practiced in Indonesia for centuries to maintain good health and to treat ailments. While there are hundreds of combinations, this version is made with fresh turmeric, ginger, lime and honey. Where I Learned About Jamu As a visitor to Bali, Indonesia, I experienced Jamu in a number of ways but this bright orange, turmeric-based Jamu seemed to be the most common. I saw it in the markets, at restaurants, and hotels....

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Where our fruit salads tend to be rather predictable, a typical Mexican fruit cocktail has elements of chili and salt, and perhaps some cilantro and onion as well. The combination is interesting in the best possible way, and terrific served alongside Mexican food or on its own for a snack. The following fruit cocktail recipe is from the Jalisco region of Mexico. Its formal name is “Ensalada de Pico de Gallo” and comes from a friend of a friend from Guadalajara....

For days the hostess and I deliberated on what to cook. We finally settled on these luxurious chocolate pudding cakes, because 1) they’re easy to make, 2) they could be prepped, cooked, and eaten in the allotted time (about an hour), and 3) everyone loves chocolate! The recipe is from Bon Appétit magazine. The cakes are generally inverted and served with ice cream, which is how I first enjoyed them at a friend’s dinner party....

I used to think a garlic press was the #1 most unnecessary kitchen tool, and I would get on my imaginary soapbox and share my strong feelings to anyone who would listen. But just a couple of months ago, I found myself retracting this bold statement after using the OXO Good Grips garlic press. Why the Oxo Garlic Press Is the Best My encounter with OXO’s garlic press was quite unplanned....

To complement the citrus, thick and creamy yogurt is sweetened with a splash of maple syrup and gets an additional flavor boost from warm spices like ground cinnamon, ginger, and clove. A scattering of green pistachios and ruby red pomegranate seeds adds a bit of crunch and even more color. The Best Yogurt for Parfaits Using a thick-style yogurt that stands up to the juicy citrus is key to the parfaits’ luscious texture....

A Big Batch or Half a Batch of Jam This recipe makes a big batch of jam—it yields ten (8-ounce) jars. Scale the recipe in half for a smaller batch. This may be necessary if you don’t have a heavy-bottomed pot that’s large enough to hold the fruit and sugar. I like to use either a jam pot—known as a maslin pan—or a 9-quart Dutch oven. An 8-quart stock pot will also work, if it is heavy-bottomed....

No Bake Cinnamon Peanut Butter Granola Bars We’re teaming up with our friends at Jif for this deliciously filling, easy to make snack. This no bake cinnamon peanut butter granola bar recipe is a fun snack to make ahead for after school, soccer games, breakfast, or mid-morning energy pick-me-ups. So much goodness in one little snack. We love to pair creamy or crunchy Jif peanut butter with juicy dates, dried apples, oats, almonds, and a hint of cinnamon for these filling and satisfying snack bars....

Because of the natural sweetness of the pulp from ripe hachiya persimmons, this recipe uses only half a cup of added sugar! What Are Persimmons? Persimmons are a fruit of fall, displaying their bright orange orbs right around the time a chill sets in and trees begin to lose their leaves. They come in two varieties — Fuyu and Hachiya — with very different properties. Fuyu persimmons are short and squat, looking a bit like tomatoes; they are meant to be peeled, sliced, and eaten like apples....

This version of the old-fashioned Southern treat is made with simple ingredients and uses the refrigerator to do the pickling. The next time you’re enjoying a slice of the summery fruit, save the rinds and give this pickle a try. Easy Pickled Watermelon Rinds Pickling these watermelon rinds is a breeze; all it takes is a melon and a handful of ingredients that you probably already have in your pantry....