Mango chutney is easy to make! And a great way to take advantage of mangoes when they are in season and plentiful at the market. A Sweet Chutney With Notes of Spice This chutney is spiced with ginger, mustard seeds, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness from the mangoes, raisins, and sugar....

I think the answer is always no, and since the nightmare of any holiday celebration is running out of mashed potatoes, most hosts make too much. It’s common for me to have an entire leftover container of just mashed potatoes that sits in my fridge, languishing, for a week after any celebration. Enter these Mashed Potato Pancakes to save the day! Fold cheddar cheese and chives into mashed potatoes of pretty much any sort, form a patty, then lightly pan fry them to yield a cheesy, fluffy interior and a golden crispy exterior....

We always invite to Thanksgiving dinner any soldiers from our unit who can’t go home for various reasons – we can’t leave them to eat pizzas in the barracks! You probably have your Thanksgiving menu all planned out already, but just in case, I’m sharing my menu for that meal, too. Meal Plan for November Week 4 1 Roasted Sweet Potato Soup: Monday’s meal, meatless as always around here, is going to be Roasted Sweet Potato Soup with a side of toasted naan bread....

The Meatza Pizza Crust Is it meatza or meatzza? Does it really matter? Ever since my intermittent fasting experiment, I have been exploring how I feel eating more of a low carb diet. You can read more about my intermittent fasting results here. This meatza recipe came about because pizza really sounded good and I wondered how to make a low carb pizza without a cauliflower crust. Enter meatza (or meatzza), the pizza recipe where you make the crust out of the meat itself!...

That is, except for the citrus. All over Sacramento, and most of California, orange, grapefruit, and lemon trees are laden with bright fruit. Meyer lemons in particular are well suited for home landscapes, which is why so many people have their own backyard tree. Supposedly they don’t orchard well, but if they are spaced out enough, as in one in my backyard and one in yours, they’re fine. The fruit is a cross between an orange and lemon, so the peel is a little more orangey than a regular lemon, and the juice is not nearly as tart....

My grandmother used to bake oatmeal raisin cookies with me from the time I was old enough to stand on a chair and hold a spoon. Making these cookies taught me how to measure, how scrape down the sides of a mixing bowl, and the purest pleasure of all—licking the bowl. Whoever helped with the cooking got first dibs on the bowl, so guess who was the first to volunteer to help?...

Adding Turmeric Into Your Cooking Turmeric is known for its powerful anti-inflammatory properties and has been used for a long time in cooking and medicine in India. This PBS post goes into much about the history and benefits of turmeric. Dr. Axe also has a great post about how turmeric can be medicinally better than some drugs on the market. Check it out here. I’m sure that by now you’ve heard that turmeric is good for you and your body and it is great to introduce it into your everyday cooking....

Eat up. Don’t be ashamed if you want to lick the bowl.

These paleo carrot cake muffins are so delicious. The texture is just right and the flavor is well balanced between the sweet and savory ingredients. The end result is a hearty muffin. You can see the texture and the dimension the carrots add. You really can’t beat the aroma, flavor and texture of these paleo carrot cake muffins. Give them a try, and let us know what you think!...

Sometimes I just want a quick cookie. Something simple, yet flashy, with very little work on my part. A quick rendezvous in the kitchen with near instant cookie gratification. The answer to this cookie conundrum is the palmier, or elephant ear cookie. A simple French classic, and even though it’s French don’t let that scare you. Puff pastry and sugar. Bake. Done. Class dismissed. This cookie, due to its simplicity, pairs well with many other desserts or after dinner espresso, coffee, and tea....

Now that I’m an adult and the lazy days of summer are long behind me, I kind of think seasonal eats are summer’s biggest prize. A Pie with Pennsylvania Dutch Origins This recipe gets its start from my Great Aunt Charlotte’s peach pie recipe, but I’ve made many tweaks over the years to the topping, in favor of more butter. And sometime I add berries, sometimes I don’t. She was Pennsylvania Dutch (a....

Juicy plums are excellent for eating out of hand, but baking with them is one of the finest pleasures of summer. Their flesh is sweet and their skins are tart, so they inspire use in tarts, crumbles, muffins, coffee cakes – or in this case, an easy walnut cake. The walnuts also give moistness and earthy flavor to the cake, which is heavily scented with the zest of an entire lemon....

Both are made with a thin egg batter, but popovers were traditionally baked in special cast-iron pans with deep, straight cups that are hard to come by today, while Yorkshire pudding is made by pouring the batter into a roasting pan with the drippings of the roast. You Can Make Popovers Without a Popover Pan A popover pan is deeper than a muffin tin and has straight sides, but you don’t need one to make popovers....

The first time I had these I was 21 years old, at an outdoor cafe on Newbury Street in Boston; I thought I had died and gone to heaven. Oh for the days of youth when one could eat potato skins with wild abandon! I could eat a whole plate back then (and drink a pitcher of beer along with it) and be none the worse. Sigh. The Secret to the Best Potato Skins: Bake, Don’t Fry!...

Elise makes a recipe for Moroccan-spiced chicken using the slow cooker that is absolutely fantastic, but I wanted to adapt it for the pressure cooker so I could make it at a moment’s notice on a busy weeknight. A Beloved Chicken Recipe Adapted for the Instant Pot To adapt Elise’s recipe for the pressure cooker (I love my Instant Pot!), I started off by sautéing the onions and garlic for a few minutes, then stirring in the spices to release their complex aromas....

For this recipe, I add a combination of salty prosciutto (an Italian cured ham), parmesan cheese, and fresh herbs to the puff pastry. It is rolled and sliced into pinwheels, which get crisp and flaky as they bake. These are a real crowd-pleaser! It’s nice to have a warm starter that’s really a breeze to prepare before the big feast. Plus, it’s hard to have just one, trust me, I tried!...

Ramps arrive in the East Coast well before good basil can be found, so I’ve adapted a classic cool-weather pesto from Liguria, in Northern Italy, that uses walnuts and parsley instead of basil and pine nuts. Only, in this case, I am substituting the garlic in that pesto for fresh ramps, which are a kind of wild onion that has a pronounced garlic flavor. How to Keep Your Pesto Green!...

Sadly, peak berry season is always too short. So a few years back, I started making liqueurs using the bounty of fresh berries to keep on hand for when I needed a berry fix. If I can’t eat them fresh, an infused liqueur makes for a delicious alternative. It’s also super easy! The hardest part about making this liqueur is the waiting while it steeps (about 4 weeks), but it’s well worth it....