We love smoked paprika and are always trying to find new ways to use it. This chicken turns out very flavorful, but is surprisingly simple to make! (You can use regular or Hungarian paprika instead, but the flavor will be somewhat different.) The recipe is long, only because we’re sharing a good amount of basic…
Miso Ginger Dressing
Turn a simple green salad into an Asian-inspired salad with this dressing. It tastes great with spring rolls, as well as our Vietnamese Spring Roll Salad.
Vietnamese Spring Roll Salad
Vietnamese spring rolls are delicious and refreshing, but they can be tricky to make. No problem! We deconstructed them to create a simple salad that combines all of the ingredients, with added rice noodles instead of rice pancakes. Look for whole grain (brown rice) noodles, like Annie Chun’s. (We do not receive anything for mentioning…
Red Potato Salad
This is an updated version of Grandma Ellson’s potato salad, made with red-skinned potatoes. Use dill or sweet pickles, whichever you prefer. This salad reminds us of summer holidays spent in Virginia enjoying cookouts in the backyard. The longer it stands in the refrigerator, the more flavorful it becomes, making it a good dish to prepare the day before. Serves 5 hungry foodies (1 cup each) or about 10 people with other sides. NOTE: Weigh potatoes in the grocery store if you don’t have a food scale at home.
Oatmeal Molasses Cookies
“My husband Richard always loved his mom’s oatmeal cookies, but I rarely made them myself… until I created a more healthful version. This recipe is designed to dirty as few dishes as possible, and it does not require the use of an electric mixer. (You can use a mixer if you prefer, by following the…
Black Bean Dip
Nowadays, you can find all types of hummus (see our post on What is Hummus?). Since this dip uses black beans (not chickpeas) and no tahini, we have chosen to use the very practical American term, “dip.” We freeze individual chipotle peppers in adobo sauce once we’ve opened the can, then thaw them for recipes…
Tex-Mex Casserole with Kale and Zucchini
“This recipe calls for frozen chopped greens because it’s so much quicker, but make sure you buy a good brand that doesn’t include too many stem pieces. (See the Chef’s Tip below if you’d rather use fresh greens.) “When we have an open can of chipotle peppers from another recipe, we’ll add them here since…
What are refried beans, anyway? See our recipe.
This was a question that came up the other day as our extended family was eating dinner together. We were actually discussing cooking terms that we take for granted, but shouldn’t. Bobbi grew up in Texas, and Rebecca and Greg spent many summers and holidays visiting family there. So, refried beans have been part of…
Egg Salad
See our instructions for cooking perfect hard-boiled eggs every time. Note that the yogurt might separate over time. If you plan to make egg salad the day before you can use 3 tablespoons mayo and 1 tablespoon yogurt (or all mayo) to prevent separation. We like the lightness that a little yogurt imparts, but it’s…
Hummus (classic style)
“I’ve been making hummus since the early 1980’s, long before it became such a fad (albeit a good one). Hummus comes from the Arabic word for chickpeas, and is traditionally made with chickpeas and tahini (sesame paste). Although there are many flavors of hummus that use other ingredients, this classic version is still my favorite….
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