Spiking fruit with alcohol, grilling fruit with spices usually leads to a fun and tasty summer treat! This recipe can be an appetizer or a savory dessert. Either way, this is a fun way to cool off the hot August nights.
I'm calling this "Pioneer-Style" because I mixed it all by hand. The house we're renting isn't equipped with any sort of electric mixer. It worked out fine, but you don't have to do it that way. This recipe can be doubled to make a layer cake but I made one layer. Vacation isn't a time for architecture.
A mouthwatering combination of rich brown mushroom sauce and tender strips of peppery steak is a wonderful way to end a busy day. It’s special enough to make for company and ready in less than 30 minutes.
The cheeseburger quesadilla is a mash-up of comfort food's greatest hits. It takes all the flavors of your favorite cheeseburger—tangy, sweet condiments included—and packs them into the portable, dippable package of a quesadilla.
This pasta originally came to be from the miscellaneous ingredients in my fridge, and depending on whom I'm cooking for, it changes a little each time I make it. The recipe makes enough for a party or for leftovers, which is a bonus because it is excellent the next day whether you serve it cold or reheated.
Since you’re using so few ingredients, it’s important to use the highest quality versions you can find. We recommend European butter, which has a higher butterfat content than American butter, meaning that it’s richer, butterier, and all-around better. To amp up the flavor even further, try adding citrus zest from a lime, lemon, or orange to the cookie dough. For the holiday season, add ¼ teaspoon of freshly grated nutmeg, per one baker’s suggestion; the warmth from the spice cuts the sweetness of the cookie and makes it that much more seasonal. A five-ingredient cookie recipe that feeds a crowd is all we need this holiday season (or any time of year, for that matter)
These blintzes are light, lemony and not too sweet. Our office mate Avi shared the recipe with me, which is his grandmother's, and I've been wanting to make it for months now. I finally did, and let's just say I'll be making it for years to come.
Grampa was of German heritage and loved the old-world recipes his mother gave him. I made a few changes so I could prepare this dish in a slow cooker and give it a slightly updated flavor.
The recipe is supposed to make one giant confection, but you could get two very nice gift-sized salamis out of it. You could also dust the exterior of the chilled log with confectioner’s sugar to increase the resemblance to a real salami.
These juicy chops are a sizzling good reason for the summer grill. The pork is so tender and with a zing from lime, garlic, cilantro and ginger, it tastes so amazing.
My family loves Chinese food, but it’s hard to find healthy choices in restaurants or at the grocery store, so I make my own. The recipe makes a lot; I freeze big batches so we can enjoy these dumplings later.
These are simple, classic, straight-up macaroons adapted from Tamra Davis (director/ chef/ mom/ married to a Beastie Boy). This is a great recipe, they are perfectly fluffy & sweet without falling apart -- the key is really beating the sugar & egg whites. Again, macaroons are a great gluten-free, dairy-free dessert option & the ingredients are most likely always in your kitchen--plus they're super cute.
I love a good roasted chicken, and this one is easy and delicious. The marinade does its magic in the fridge until time for roasting. It’s fun to dress the dish up by season based on whatever vegetables are fresh at the market.
This recipe is an adaptation of the one that I'm told originates with Homesick Texan, although I couldn't find it on her blog. (I did become excessively distracted by her other offerings, however, including desserts made with Dr. Pepper WEE OO!) Hers calls for pecans and chili powder, however, which I have eliminated, and upped the chocolate. I can promise you these will be eliminated within minutes so watch out.