One of the easiest and most common side dishes at any cookout is baked beans. Learn this time saving method for making BBQ Baked Beans.
Balance of fire and flavor, these recipes make salsa and chips exciting again. Only a rosy sunset could improve the Jamaican Margarita.
And no matter what you serve, start the celebration off right with a glass of this bubbly punch, Martha Stewart's Blood Orange Punch. It’s made from a citrus fruit of the sweetest kind, the blood orange.
Chicken, or in French "poussin," is a wonderful thing to eat in the spring, though you can eat them year round. I have looked to the blogosphere to find some recipes. Here I share the ones I thought looked best.
Cool, creamy, a little crunchy, and with a subtle pop of the cheese this recipe for Bacon and Blue Cheese Slaw is a new take on a traditional side dish.
These cookies are amazing; not a macaron at all, but a thin, crisp lace cookie studded with earthy oatmeal. They have a “snap!” that could crack the air. They are ridiculously easy to throw together, and - ta-da! - gluten-free!
Favas are great prepared simply, either blanched then sauteed with a little olive oil and garlic or blanched and pureed as a side for grilled meats. You can also salt and roast the beans a bit to make a snacking “nut.”
At the very least, lettuce deserves to be consciously selected for the dinner table, rather than relegated to afterthought. Bring lettuce to the foreground with this recipe for Spicy Shrimp and Peanuts in Lettuce Wraps.
When making meatballs, you either "Go big, or go home!" With the softball-sized meatballs in this recipe for Extra Large Homemade Meatballs, no one will leave your dinner hungry.
The ingredients for this homemade Applesauce Cake are quite simple. The recipe uses the pumpkin pie spices, which fill the house with a wonderful aroma.
With four baby bok choy and a length of fresh ginger in the vegetable crisper, I left the Greece/Turkey influences behind and headed further east, in the direction of Mongolia in this recipe for Asian-style Lamb and Bok Choy.
Make this cool but satisfying recipe for Peanut-sauced Noodles with Green Beans and Cucumber Pickles on a hot night and the rewards are twofold: you’ll barely break a sweat, yet your family or guests will feel well fed.
The point I am making in this context (for I could say a lot more in an academic one) is not to get too hung up on finding the most authentic recipe for your Cinco de Mayo celebrations; arguably, there is no such thing.
Husk Cherries are related to tomatoes and tomatillas. They grow on vines, like the former, and have the same cute papery shells as the latter.
There's a little hideaway in southern Indiana that makes a hand-held meal called a Saucheesie. It's a pastry filled with seasoned meat and a cheese blend, then baked until light and fluffy.
There comes a point in one's adult life when it makes sense to let go of childhood, often childish, food prejudices and start to give every food a fresh try.
Pork and apples make a classic combination. We often roast a large pork loin or porchetta-style shoulder roast with quartered apples and onions doused with a splash of cider and honey.
The number of food blogs in the UK is also a testament to our growing awareness and concern for good food; I am only just skimming the surface here.
These days, many more brands of slow cookers have joined the original Crockpot brand on the market. Slow cookers come in all shapes and sizes and price ranges.
After a long day at school or the office, most of us don't have time to braise any of the above mid-week. Unless, that is, we own a slow cooker.
Here I share my favorite food blogs from Australia, where I grew up. Sydney, my hometown, has played a huge role in shaping my knowledge and appreciation of food.
I'd never had doro wat, or any Ethiopian food before. The vote is it's very spicy. Ethiopian recipes seem to use cayenne like Indians use curry.
Because of the influence of both my mother and her aunt, I have four principles that guide me as I cook at home.
We eat a lot of fresh bluefish this time of year. It's cheap and, when it's very fresh, it tastes as light as cod and as buttery as halibut.
The following pickling liquid is very basic but a good place to start for those new to making refrigerator pickles.
Food is my favorite topic. Fact. I call it a passion but my friends and family say I am obsessed.
Because flavor is built layer upon layer in this dish, simple garden vegetables are transformed into a whole that is far more complex tasting than the sum of its parts.
One of the staples at our house is beer steamed brats. By preparing them in beer before hitting the grill, you allow for consistently flavorful and juicy brats.
What better way to use the last of the fresh tomatoes and peppers from the summer harvest than to breathe new life into your burger! Jancey Smith shares her recipe for these stove top Jalapeno Salsa Burgers in this week's blog entry.
In writing this post I fear I am setting myself up for criticism. It was hard enough narrowing down the list of UK and Australian food blogs I read to a handful of favorites, never mind a whole continent!
When my produce bins and a few of the refrigerator shelves overflow with root vegetables, those stalwarts of cool weather gardening,I like to make hearty soups and stews.
This meringue cake strikes me as something old that's come around again. It's so light and airy, so tall and white, so easy to assemble and yet so dramatic. Need I add that it's gluten-free?
Of all the food I've cooked over the years, the most requested item I make is sausage balls. It's simple, easy, can be made ahead and reheats well.
This is a fascinating recipe for a Japanese broccoli tossed in a dressing made with smashed tofu, miso, sesame, and vinegar.
This Hashbrown Casserole has now become a holiday staple, requested by many. It's an easy side that serves a crowd.
I am in your territory now. Here I share my favorite food blogs from the USA.
This year for Thanksgiving we are going to try an old favorite with a new twist - green onions wrapped with thinly sliced beef and held together with cream cheese.
I am determined to travel to Italy as soon as I can. Until then, I make a point of learning the culture through cooking.
I love Asian food, cooking it and eating it. But that also means, I love blogging about it.
Quince (Cydonia oblonga) are a fruit that most people on this side of the Atlantic at best consider old fashioned, at worst don't notice at all.
For many of my early baking years I was afraid of pie. I feared failing the flaky crust test. You see, I had my mother's pies to live up to.
The chowder is easy to throw together for a crowd on a hectic Saturday morning. Served with pumpkin biscuits this is a wonderful dish to counter the cool air.
Here are some of the very important lessons I learned while working at a bakery.
One custom I like to maintain year to year, no matter the style of party, is greeting my guests at the door, taking their coats with one hand and offering them a drink with the other.
I started using this recipe for my first try at Thanksgiving dinner: it was an easy, basic recipe with common ingredients. Now, every year, my kids request it - for more than holidays.
I love cooking and people always appreciate something homemade so whenever I need to give a gift to friends or extended family, I always revert to some sort of preserve.
As much as I love to cook, I love the few days before I begin the actual cooking. During this time I can let my imagination run free. Planning the menu for our gathering will be almost as fun as the gathering itself.
I've spent the last couple of weeks trying to clean up cabbage's malodorous profile. My aunt, aware of my cabbage research, offered this recipe, which is the cabbage family winner right now.
Light as lemon and buttermilk, this pie is a beautiful antidote to the seasonal flavors of molasses, maple, and cinnamon; the cornmeal and nutmeg keep it relevant.
Recently I was lucky enough to get a chocolate pie recipe that is so light it's almost like a chocolate mousse - smooth, creamy and chocolatey. For months now, I've been trying to get this recipe out of my mother-in-law, who insists that it's just "on the box." I knew better.
I have to be honest. I'm not particularly clever with decorations for the Holidays. Let me share a few ways I get around my "decorating shortcomings."
This stew answers everything about these weeks after Thanksgiving: half the ingredients are probably still in your pantry.
The hubby and I hit on a huge success on our first attempt at smoking turkey and we feel turkey doesn't get the kind of attention it should year round. This holiday season we are going to feature this recipe a few more times to give the gobbler the attention it deserves.
It seems that it is not just people down under who are interested in alternative menus and recipes for Christmas day. I have been looking online and have found a number of posts and articles covering this subject.
'Tis the season of persimmons. With how gorgeous and elegant the persimmons and pomegranates are with lacy slices of shallot this is indeed December's salad.
I hate losing, even losing track of, anything beloved. One earring from a gift pair. Books I've lent. Recipes. I especially hate losing recipes.
In my house, the traditional breakfast is cinnamon rolls, a homemade refrigerator-rise yeast dough version I collected years ago.
This Cranberry Rum Sauce is like the chunky jewelry version of a dessert topping, and it's knockout with a simple black dress version of a slice of chocolate cake.
Those of us who cook often are usually on the lookout for new recipes or ideas. Face it, the same stuff over and over gets boring. Try this Black Forest Pie recipe for something new.
One of the best ways to use up tidbits of leftovers is to make a stir fry. Try this recipe with all of your Christmas dinner leftovers.
Recently I was searching for a new way to do chicken and found a glaze made of honey and beer to coat chicken breasts. It sounded interesting so I thought, why not?
The mice might not be "stirring" this Christmas, but you certainly will be. And chopping and boiling and roasting. Here is some last minute tips on the Perfect Christmas Roast.
Here are a couple of my cold weather favorites. Make a large pot, freeze some, and you will have soup now for a quick mid-week supper, and soup later for your celebration dinner.
If you're looking for an easy party or football food, this 6-ingredient Mexican Dip is worth a try.
By now you are probably thinking about chucking the rest in the bin. DON'T! Here I share some that I think look nice.
The perfect bite to serve with a bubbly glass of champange, these Blue Cheese Shortbreads are truly something to celebrate the arrival of the New Year with.
Here is a recipe that tilts so seriously to "healthy" it's chic. Raw, vegan, and surprisingly tasty with a glass of something sparkling, these turnip raviolis have leaner, cleaner culinary times in sight.
In addition to all the health benefits, lentils, with their round coin shape, have come to represent luck in the new year and the promise of prosperity in all the days to come.
This is basically two very simple parts: noodles and boy choy cooked together in a seasoned broth, topped with browned ham, dry chiles, garlic, shitake mushrooms, and peanuts.
In the process I have been reminded that healthy eating doesn't have to be boring. There are loads of recipes out there, it is just a case of trawling through them and having an idea of what will work and what won't.
This is one of my favorite food times of the year. Football play-offs are here and it's finger food time. I love tailgating recipes, especially ones that you can do in your kitchen.
Red beans and rice is a common dish from the south that started as a Monday meal, using leftover ham from Sunday dinner. This is one of the ugliest dishes I make, but has the best flavor
When it comes to foods that people love or hate and are not simply indifferent to, cilantro often tops the list. It’s either fresh tasting or soapy, we love it or we hate it.
Billed as a Vietnamese kind of pesto, Cilantro and Peanut Noodles is simply a handful of loosely chopped cilantro and a handful peanuts tossed with any kind of noodles in your cupboard.
Here I offer three purées (or mashes) – rutabaga, cauliflower, white bean – for the fall and winter dishes you come up with.
These are exactly the light, fresh, colorful foods I want to eat right now, but I stumbled upon them not looking for a recipe, but beginning with an ingredient: To Google “Limes” means to be instantly overwhelmed.
My quest for football food continues and this time I'm taking on a Taco Pizza. It was very easy and I usually have these ingredients in stock.
We dedicate a lot of time to posting about good food – what we like to cook, our favorite recipes and dishes, the best places to eat… But there are also an extraordinary number of posts and sites dedicated to weird and whacky foods.
When you make something like ketchup at home, you not only control the kind of sugar and amount used, you can also control the sodium level. This non-ketchup lover found Gourmet‘s 2004 version of ketchup to be delicious.
Valentines Day is less than a month away. If you’re reading this blog, you will probably soon be thinking about baking for someone you love a dessert .
For weeks now I've been researching, experimenting and seeking out all kinds of cool foods for "the big game." Face it, Super Bowl Sunday is a food holiday.
Adding in season citrus to a winter meal is a surefire way to perk up flagging palates and send the reminder that warmer days are right around the corner.
This is a small winter meal or a large snack begging to be eaten with a fingerless gloves, a scruffy wool cap, before you take the dog out for a walk in the snow.
One of my favorite "fast foods" is a chili dog. I like them covered in coney sauce, sprinkled with chopped onions and smothered in cheese. It's an absolute, fabulous mess - at least three napkins required.
I tried this out last weekend and found that it was very easy. Dump stuff in a bowl, mix and bake. This easily feeds quite a crew.
At the office we share many things and recipes are one of them. One day at the printer, I found a recipe for Salsa Chicken that one of my coworkers printed out but forgot to pick up.
This rich version of Polenta features bacon but you may omit it if you like, and let flavors of the fresh sage shine.
There are zillions of caper and pasta dishes that look more beautiful, with tomatoes and basil that aren’t in season now, but I think this pasta dish is faultless, sharp with that beloved Vitamin C and flavonoid duo, lemon and capers.
In this time of economic uncertainty, it is not surprising that underground restaurants have become so popular, particularly supper clubs, which are more likely to be run by amateurs, providing affordable food in relaxed, intimate surrounds.
Lentils may be best known as a staple of a healthy and well-balanced vegetarian diet. And yes, lentils are good for us: naturally low in fat but full of protein, fiber, and iron, lentils make for satisfying eating.
The combination of ingredients in this dish is nothing less than seductive, which makes this dish a magnificent dinner. The garlic, by the way, browns to sweetness, and is no threat to an incoming kiss.
The beauty of roast chicken is that although it is an easy, homey meal, no one on the receiving end of this dinner will feel you’re doling out fast food.
There are so many baking blogs out there it can be hard to know where to begin. I am still more inclined to reach for a recipe book rather than going online when I decide to bake something, but I have found a handful of great baking blogs which I also trust.
Cheesy, aromatic, savory and warm, this recipe for Gruyere and Rosemary Galette soothes all of your winter weather aches.
Boneless country style ribs in the crockpot was my first success with ribs. It's easy, doesn't require a lot ingredients or fuss.
I like to allow for a little more whimsy and last minute decisions as a cook, and I do this by relying on a well-stocked pantry. Here’s a list of what I try to keep on hand always.
This recipe for Casserole Chartreuse is unusual - unusual to prepare, unusually simple and unusually delicious.
I made this simple little bowl of Coconut Lime Spinach the other day after re-reading a column I had written numbering the health benefits to coconut oil.
There are just a few common ingredients and easy steps in this recipe for Pork Chops Smothered in Stuffing. It's a perfect dish for a beginner cook.
I do tend to cook more dishes with Cajun flavors. They aren't really hot, but bold flavors for sure! Here is a slow cooker recipe for a classic Cajun dish: Jumbalaya.
This recipe for Chocolate Stout Cake comes from the Barrington Brewery in Great Barrington, Massachusetts. I have adapted it slightly to make a smaller amount of batter intended for smaller, individual portion baking vessels.
Not only would this be perfect as a St. Patrick's Day appetizer, but since the basketball games of March Madness are near, what a great game-time snack this would make.
Given my way, I’d rather have lamb stew, less traditional for St. Patrick's Day, but an Irish dish through and through.
This recipe for Wild Homemade Bread is more an adventure than a recipe; the proportions are loose. I’m including measurements here, but I never really measure; I eyeball.
This Spanish variation on traditional egg rolls features the spicy, bold flavors of Spanish Chorizo. It only takes a few basic ingredients, sausage, slaw mix and egg roll wrappers - everything else is optional.
This idea came from a recipe for Tator Tot Casserole. Sometimes, it's all about improvising, but never loosing the taste.
In addition to giving a bit of a history lesson, I’ve trawled the internet for some great tips and recipes for the perfect Easter ham. Here is what I found.
For many Italian families around the country, the St. Joseph's Day tradition has faded. A few years ago, Emma Tarantino decided to reignite this family tradition. Here is the story of it's revival.
Last week’s few warm days gave me a taste for the season ahead and they also gave me a taste for the fresh fruits and vegetables that I have missed all winter. They left me with a taste for pea soup, the delicate kind.