Posts

Related Video

Related Video

When I first made it, I thought the mint flavor would hit me hard in the face. But in fact, combined here with parsley, it has a subtle freshness that makes it versatile. Tiny bits of chopped almonds give it texture, too. How to Keep Pesto Bright Green Another alluring quality to this pesto is its bright green color. To keep it bright for a few days, blanch the mint and parsley briefly in boiling water, and then shock them in an ice water bath....

Fried Rice Made With Frozen Peas and Carrots Frozen peas and carrots makes it easy to make this fried rice any time of the year – just add the vegetables straight from the freezer to your skillet when you get to that step. I still recommend chopping an onion and a little garlic and ginger and adding that as well; it really adds to the flavor of the fried rice!...

This roasted red pepper hummus is hands-down my favorite hummus of all time. I love the spicy kick of Sriracha and the fresh taste of the red bell pepper. My KIDS even love this dip. They dig in as if it were nacho cheese dip but it is SO much healthier. I mean, really, you can get your kids to eat garbanzo beans… and LIKE it! Crazy, right? We love it with pita bread, carrots, crackers, just about anything!...

Related Video

Related Video

There is one cooking technique that I’ve been turning to frequently in my kitchen this summer, and that’s sous vide! With this technique, I can sous vide steaks, burgers, or chicken so they’re perfectly cooked (literally, perfectly), and then finish them on the grill to sear the outside and give them some char-grilled flavor. Video: Sous Vide Korean BBQ Chicken What Is Sous Vide Cooking? For those of you who may be wondering, sous vide means “under vacuum” and it just means sealing your food, getting out as much air as possible, and then cooking it in a water bath at a very specific temperature....

These stovetop burgers can be made any time of the year, and I love them so much that I crave them even when the grill is an option! The Best Stovetop Burgers These burgers are very different from my standard grilled burger. When I grill a burger, I keep the patties thicker and really let the grill do its thing. These stovetop burgers are closer to what many Americans think of as a fast food burger, except the absolute best version of that!...

A Weekly Ritual: Family Pizza Night We started the tradition of making pizza every week a few years ago right after my twins were born, and now it’s just part of our weekly routine. Like clockwork, I start my two batches of pizza dough every Friday at 3 pm, and have done it so many times, it has become a sort of meditation routine for me. We recently started doing personal pizzas, and it was such a hit!...

Related Video

The name Pilau, just like the term pilaf, derives from the Persian term polow, which is rice mixed with things like spices, nuts, and meat. For this recipe, basmati rice is infused with aromatic spices like cardamom, cinnamon and cloves bloomed in butter then cooked in coconut milk to deliver a comforting and flavorful foundation to pair with vegetables, beans, meat or meat stews. Tips for Making Zanzibar Pilau This recipe requires rinsing the rice and the then letting it soak in cold water for at least 10 minutes, but up to 30 minutes....

Related Video

Related Video

I’ve been writing you letters before you were born—all delivered to an email address that I’ll present in the future, like a time capsule of love—but this letter feels different. For one, you’d be able to read some of these words. At night, instead of playing with dolls or drawing, you now curl up with a book. Yesterday, you read a picture book version of “Anne of Green Gables” to a friend, acting out the scenes with such vivacity that I could identify them from downstairs, where I sat unabashedly eavesdropping....

No more! Thanks to the benefits of technology, I now use an air fryer to make my egg rolls and they turn out almost as crispy and delicious as the deep-fried version! Why Air Fry Egg Rolls? There are two reasons why you might want to air fry your egg rolls. Some traditionally fried recipes adapt well to the air fryer, but egg rolls work really well. They come out crispy and browned, and if you have access to an air fryer, this is a must try!...

How can you resist, when you see hundreds of them in the produce section, saluting you like bundled, upright green soldiers? “Hello m’am. Please cook me.” So, we buy asparagus, and more asparagus. Here is a recipe for what to do with our long green friends, when you’re tired of everything else. (Thank you Whole Foods deli section for the idea.) Grill them or roast them (grilling will taste better if you can do it), and toss them in a simple salad with marinated artichoke hearts, shallots, and grape tomatoes....

I have been wanting to make these Baked Sweet Potato Halves for a while now. I make our Baked Potato Halves all the time and I love sweet potatoes, so why not do a sweet potato version? What I found with actually putting the idea into reality was that I had to adjust the process of how it is done. Unfortunately sweet potatoes don’t hold the topping the same way potatoes do....

When I inherited her recipe boxes, each filled with yellowed hand-typed note cards, I began exploring my family’s culinary history. This particular recipe, now about 70 years old, is one of the best in the bunch. It has become one of my favorite cookie recipes ever! Why You’ll Love Banana Cookies These banana cookies are soft, not crispy. They’re almost cake-like or like muffin tops. They’re seasoned with cinnamon, nutmeg, and cloves, and peppered with pecans....

When I was a boy, my mum used to make these for our Christmas Eve smorgasbord, where they took their place alongside Swedish meatballs and huge plates of cold cuts, cheeses, pickles and such. Some years she’d serve them with Hollandaise sauce, which made them very, very rich even for a little kid. Mum’s version didn’t use pesto. Her filling was just parsley and garlic salt. But with those two ingredients already in the mix, it’s only a step away from a full-fledged pesto—especially the classic winter pesto of parsley and walnuts....