One humid August evening many years ago, my husband’s friend Aaron made a dreamy summer meal: halved heads of Romaine lettuce drizzled with a tangy blue cheese dressing aside New York Strip steaks grilled to perfection, fresh bread toasted over the fire, Ore-Ida French fries, and corn on the cob. It was a memorable meal, every bite, but I found myself dreaming about the blue cheese dressing in the days and weeks after returning home....
Plus, these crispy potatoes are a perfect accompaniment to various dishes — soup, pasta, salads, or bread – you name it! I call this recipe a one-pot meal. Catch a big bowl, add dry ingredients, olive oil, and toss in the potatoes. Arrange on the tray and bake. That’s it; it’s that simple. These potatoes bake beautifully in the oven – they are crisp on the outside and tender on the inside....
It’s because my little one is highly sensitive and intolerant to eggs. He loves mayo but can’t eat the regular kind (one with eggs). It makes his throat itchy and he starts to choke. So, I chose to make a homemade eggless mayonnaise recipe which includes the most crucial question – can you make mayonnaise without eggs? Yes! sure you can. This fabulous recipe of eggless mayo requires –...
About a year ago, my mother came to visit my husband and me in Philadelphia and brought us, as always, a delectable basket of goodies. Included amongst the spoils was a plastic container of quince membrillo, something I had seen in specialty shops but had never tasted it. My mother suggested pairing a sliver of the quince paste with a slice of Zamorano cheese (a raw sheep’s milk cheese produced in northwestern Spain), which she also had included in our package....
About this time of year last year, Erin McDowell’s The Book on Pie made its way into the world. It is a stunning book, overwhelming in its breadth and beauty, a tome filled with recipes and techniques for making any pie your heart desires, a comprehensive guide promising to answer any pie question to have ever crossed your mind. For me, the big question was: Is parbaking pie crust necessary?...
All the contrasting flavors from the veggies and cheese complement each other well. Put this colorful dip on the table and watch it disappear! So what’s so good about this layered refried bean dip? It has got everything you could possibly want in your appetizer: flavor, color, healthy, creamy, cheesy, and full of goodness. Once you start digging in this dip, it’s difficult to walk away from it without having another bite....
A few weeks ago, I set out to make Viennese crescents, a buttery, almondy, powdered-sugar-dusted cookie my mother made often at the holidays when I was young. Upon looking at the recipe, which called for softened butter and a mixer, I wondered if I could use melted butter instead and mix by hand or cold butter and my food processor. A Google search led me to this Stella Parks recipe for Mexican wedding cookies, which were nearly identical in makeup to the crescents, and which I learned go by many other names: Russian tea cakes, snowballs, butterballs....
Before the summer tomatoes reach the farm stands, ripe for fresh pico de gallo, try making one with mangoes, which are currently in season. From now until September, bright yellow champagne mangoes are at the market, and from May until August, the reddish-green Florida variety will be available. Flavored with traditional salsa seasonings — lime juice, cilantro and jalapeños — this mango pico de gallo makes a refreshing appetizer. Serve with pappadums for a nice change from tortilla chips....
Friends, I received another disheartening letter from a dear friend. I’ve transcribed it below: Dear Ali, I hope this letter finds you well. I’m reaching out because I saw you signed up for the Roxbury Farm winter CSA again — thank you! — and I know, as a result, you and I will be spending a lot of time together. I feel awkward reaching out like this, but I think it’s best I voice my concerns now....
Are you expecting company anytime soon? This applesauce bundt cake might be a good little thing to have on hand. It takes no time to throw together, and it’s the kind of thing, like this one-bowl orange ricotta pound cake and this lemon-ricotta pound cake, that can be enjoyed at any point in the day, early in the morning with coffee, later in the afternoon with tea. I learned the recipe from my old neighbor, Geri, from Virginia, who always seemed to have this cake on hand anytime she was entertaining....
In the middle of the summer, I tore a page from my Food and Wine and stuck it to my fridge. For weeks, the dangling photo of an Alsatian pizza taunted me, reminding me every time I opened the door to add crème fraîche and speck (?!) to my grocery list. But before long, the page became as much a fixture on the door as the photos and schedules and kindergarten artwork that I stopped seeing it....
These cupcakes, the third in a series of pumpkin recipes, are really a seasonal treat — they’ll please everyone: On Monday, fearing if I left them in my reach they would disappear as quickly as last week’s apple cake, I dropped the remaining 11 of this batch of 12 off at The Bulletin’s office, where they were promptly devoured. Unfortunately, I still have about a quart of the cream cheese frosting left in my refrigerator … I really hope I don’t return to Philadelphia with an empty stomach....
Can we agree that there never is enough crispy topping on the baked pasta gratin? Didn’t we just discuss this? Yes. I’ll keep this brief. Without a bread crumb topping, this sheet pan pasta gratin comes together even faster than the mac n’ cheese, and the addition of chopped raw kale not only provides some tasty roughage but also bolsters the crispness effect — think: kale chip meets gratin edge....
Perfect for parties, picnics, or just everyday drinking. But drinking plain water can be boring for some, and I completely agree. So, let’s try an exciting twist and regenerate boring water into a refreshing drink by infusing some fresh fruits and herbs. Sounds interesting, right? It’s fun! It’s sugar-free, Preservatives and artificial flavorings free, Low in calories, Loaded with nutrients, called antioxidants, vitamins and dietary fibers, and Tastes so much better than plain water....
A couple of Sundays ago over a plate of freshly baked French toast, Ben confessed that what he had really wanted to make me for my birthday breakfast was a batch of cinnamon rolls but couldn’t find a straightforward recipe on my blog. Tragic! To rectify the situation, I turned to google, which led me to epicurious and 159 rave reviews of Molly Wizenberg’s cinnamon rolls with cream cheese icing....
Last Sunday morning while purchasing eggs at the San Clemente farmers’ market, I spotted a flat of blueberries and blackberries I couldn’t resist purchasing. This lemon-blueberry muffin recipe, the best I’ve ever tasted, was on the brain. The recipe comes from my mother via my aunt via The New York Times. A few notes: I have safely filed this lemon-blueberry muffin recipe in my search-no-further-for-that-ultimate-recipe folder. I hope you approve....
Once there was a poor farmer named Bansi. He was very lazy and because of his laziness his family lived in poverty and were very sad. Everyday his wife Lilavati would ask him to do some work or go to another village and earn some good money but he didn’t pay attention. Soon there was no money left with them. One day Bansi went to the jungle to cut some trees....
What makes up this Vrat Dahi Vada or Dahi Bhalla recipe? This recipe is prepared with the combination of : What does Falahari mean? The term phalahari or falahari refers to ‘phal‘ that means fruit and ‘aahar‘ means diet. When combined together it means– diet that contains fruits and veggies. Sabudana (sago pearls): It’s my go-to vrat ingredient. I like to experiment a lot with sabudana because it’s gluten-free and a great alternative to wheat....
This format—roast, stuff, roll, roast—is very adaptable and forgiving. Here, the ricotta filling is mixed with sautéed chard and lemon zest, but I’ve had success using leftover fresh corn polenta, chopped up roasted red peppers, and cubes of mozzarella, which makes me think the possibilities are endless. Friends, let’s think, what else will involtini? 4.9 from 14 reviews Note: I like the addition of the chard but know that you can make these with a simple seasoned ricotta if that’s more appealing: Just season the ricotta with salt, lemon zest, and thyme (if you have it) to taste....
It comes from Todd + Diane, who drew inspiration from the cauliflower pizza-crust craze and created a vegetable-based soft taco shell using the abounding summer squash. Since posting their zucchini tortilla recipe in 2015, it has become one of the most popular on their website. Last weekend, I finally gave the recipe a go, simplifying it a bit, too: I omitted the spices (garlic powder, cumin, and pepper), and I left out the bread crumbs, too....
