Homemade Veggie Burger Lately, I have been on a veggie burger kick. Don’t ask me why—I just think they taste so good! Don’t get me wrong, I love me a good, juicy burger, but sometimes I like to keep things lighter. Unlike many veggie burgers out there, this one actually tastes delicious. Plus, these burgers have lots of veggies hidden in them (hence the name). The fun thing is, your kids won’t even know they are eating vegetables....
No need to wait for the ice cream man’s truck to make a pass through your neighborhood. It is easy to make your own popsicles. Do you make popsicles at home? How do you make your favorites? The handle doubles as a “drip pan” to catch the juice as it melts. A potential problem is that the molds may stand too high for some people’s freezer compartments. But the upside is that you can easily remove one popsicle at a time....
For me, that something was the combination of fresh strawberries, sugar and balsamic vinegar. I’ve certainly heard rumblings about it, but the idea of adding any kind of vinegar to strawberries just didn’t seem right. How wonderful to be oh-so-wrong. Of course you do need to use balsamic vinegar, an aged, deeply flavored, somewhat sweet vinegar. An ordinary vinegar probably won’t taste that good; if that’s all you have use some grated lemon zest and a little lemon juice instead....
But sometimes, sometimes we have even more cherries than we can justifiably eat, and common sense kicks in and we think, uh, maybe we should fill up on more than just fruit? Protein perhaps? Dinner beckons yet that big bowl of cherries eyes us temptingly. Dilemma solved. A quick and easy savory compote made with fresh cherries, walnuts, rosemary, and shallots in a wine reduction makes an excellent accompaniment to pork, chicken, or even duck....
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This three-cheese lasagna with pesto and greens is not only a great way to use up a lot of summer produce you’ve been hoarding, it also keeps and reheats incredibly well throughout the week. The richness of three kinds of cheese – Parmesan, ricotta, and mozzarella – contrasts beautifully with a creamy basil pesto and supple greens in this lasagna. Sautéed mushrooms provide a meatiness that still feels light, and a healthy bit of garlic keeps things lively....
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This cheesecake recipe is also foolproof. Rather than a delicate water bath, it’s baked in a nifty parchment paper-lined pan at a super high temperature. The result is its signature rustic look. Plus, no need for graham cracker crumbs here—in fact, it doesn’t even have a base crust! Basque cheesecake is one of the speediest and easiest desserts to whip up. It does benefit from a night chilling in the refrigerator, so plan to spread the project over two days....
Blueberry Jello Salad This Blueberry Jello Salad recipe is the perfect recipe to branch out from the traditional, plain Jello salad. The rich, fresh flavors make it the perfect side dish or dessert to take to picnics, parties, barbecues or even Easter dinner. We use pineapple because it gives the jello layer more fruity texture. But if you don’t like the thicker texture, just omit the pineapple and it is still delicious!...
It is really quite easy to make! The Key to Braised Short Ribs The key step is after the initial slow cooking, to let the beef short ribs cool and then chill overnight in the refrigerator. This makes it much easier to remove the generous amount of excess fat that ends up solidifying in the chilling process. The ribs also spend the whole night absorbing the flavor of the stock....
A tasty, low-carb meal has got to be on the top of your list for weeknight suppers. The emphasis here is on tasty. Cauliflower rice—finely chopped raw cauliflower that looks like a grain—works as a great backdrop for the other fresh flavors in this recipe. It gets a hefty shot of lemon, both zest and juice, plus a bonus of barely wilted spinach and cherry tomatoes. Topped off with garlicky shrimp, this weeknight dinner has a huge yum factor....
Crockpot Cashew Chicken This is an easy-to-prepare Crockpot recipe that the whole family will love! It can also be adapted to be an Instant Pot Recipe or a Freezer Meal. Serve this for dinner with rice, roasted vegetables, or roasted asparagus. In addition to being delicious, this Crockpot Cashew Chicken is super easy to make! You can have this ready and in the crock pot faster than you can get your kids in the car and drive to the nearest Chinese place for take-out....
This apple pie is my family’s most requested pie during the holidays. I usually make two of them so we can enjoy one for leftovers. Nothing better than pie for breakfast, right? What Are the Best Apples for Apple Pie? It’s best to use a mix of different types of apples in your pie. Some apple varieties cook up faster than others. Some cook up firm, some more soft; some apples are more tart, some more sweet....
That’s what my colleague and Simply Recipes’ Senior Editor Summer Miller wrote in an Instagram post a few weeks ago. “Is there a better all purpose kitchen towel? I think not,” she said. I couldn’t agree more! And Summer’s very favorite towels? The flour sack towels from Kei & Molly Textiles. I’ll let her tell you about them today: When I stumbled upon Kei and Molly flour sack towels at a farmers market in Santa Fe, New Mexico I was instantly drawn to the fun, artful prints and vibrant colors....
Being a “Nuyorican” (a Puerto Rican from New York), I found this to be true when my husband and I came together over our first dish of pastelón. As a native Puerto Rican, he argued that my version “wasn’t the real deal.” It was as real to me as his attitude, so I defended my version tooth and nail! According to him, and many other mainland Puerto Ricans, pastelón has no cheese....
While my husband was out for a morning run, I was gobbling up delicate and fanciful macarons and the most delicious buttermilk panna cotta with fresh strawberries. I have a deep affinity for buttermilk, and I personally feel like it’s the most under-appreciated of all dairy products. My morning at Miette reminded me how versatile this tangy, thick milk can be, and how beautifully it pairs with strawberries. While I would love to eat panna cotta every day, it’s just not realistic, so I set my sights on creating Strawberry Buttermilk Overnight Oats....
How to Serve Tinned Seafood Tinned seafood can be preserved in a variety of different ingredients, which will affect how you want to serve it—so here are some general tips. Olive Oil–Packed: For most of this category, such as salmon, tuna, sardines, etc., you can simply open up the tin and let people enjoy it, because the oil will taste good, too. Water-packed tins are also fine, but just know that they won’t have quite as much flavor as oil-packed, so you will have to work harder to add flavor (a little bit of acid, Dijon mustard, olive oil, and fresh herbs will do the trick most times—this also works for oil-packed ones, if you want to brighten them up)....
