I’ve tried dozens of gumbos in my travels in the Deep South, and none have been bad. Some better than others, but this is a stew made with lots of patience and lots of love. The Backbone of a Good Gumbo Recipe A gumbo hinges on its thickeners. A roux of flour and fat is the primary one, and is in almost every gumbo I’ve ever eaten. How dark you take the roux is your preference....
They cook up in about nothing flat. They’re great for midweek meals when you are just rushing to get something on the table. Creamy Mushroom Sauce Chicken breasts also take to sauces well. Since they’re relatively lean, they love rich, cream-based sauces. This particular creamy sauce is loaded with mushrooms and seasoned with sage. I found the sauce accompanying a pasta recipe on Bon Appetit years ago, delicious! And perfect to go with chicken cutlets....
A Chowder for All Seasons You can make a batch of this simple chowder in the dead of winter or in the heat of summer. Three key ingredients—corn, poblano peppers, and tomatoes—are available all year round. I love making a large pot in late summer, when nights are cool and corn is succulent and sweet. Then, I opt for the frozen or canned corn when it’s no longer in season. Similarly, I find that supermarket poblano peppers are delicious all year long, and using canned diced tomatoes means they’ll be optimally fresh and available 365 days a year....
Upping Your Smoothie Game If you follow along with our Instagram account, you know that beverages are my jam! When the temperatures are chilly, I pretty much have a mug of something warm and cozy attached to my hand. And of course, during the summer I am all about the smoothies and fresh juices. We love using coconut milk for an extra creamy dairy-free smoothie as well as sneaking in some extra greens with spinach....
These chocolate chip peanut butter treats take only minutes to throw together. I often swap out one ingredient for another to create endless variations on the recipe, and I can freeze big batches so my children always have something quick to grab for an after-school snack. How to Make Peanut Butter Energy Balls These peanut butter balls are made with just a handful of simple ingredients. I use old fashioned oats pulsed in the food processor as the foundation....
This loaf is a bit of a project, but well worth it for a special occasion. But something for a special occasion. The buttery dough needs an overnight rise in the refrigerator to render the soft, sticky dough into a manageable shaping consistency (the long rise adds extra flavor, too.) It’s a true labor of love and you will probably cry when you’ve devoured the last slice, but your effort will be lauded to the hilltops by any lucky duck you share it with....
Now that I’m an adult, I love having a cheese ball on the table during the holidays (and a spare in the fridge). It’s an easy appetizer to make, and the finished version tastes better than the sum of its parts! What Is the Best Cheese for a Cheese Ball? I like to start a cheese ball with some basics—cream cheese, a good sharp cheddar, and some crunchy veggies, but after that, it’s kind of dealer’s choice!...
Never mind that the dish isn’t really eaten in Ireland, or at least not with the enthusiasm for it that you’ll find here. We’ll celebrate the day the way we like, and raise a toast with a pint of Guinness as well. Video: How to Make Baked Corned Beef and Cabbage Boiled or Baked Corned Beef? The traditional way to cook corned beef and cabbage is to boil it, both the beef and the cabbage....
Few ingredients go together as well as a creamy whole dairy milk-based sauce and tender pasta. Add in flaky salmon and vibrant green peas, and you’ve got a pretty memorable meal on your hands. This recipe is great for those long days when the daunting task of cooking dinner seems unbearable. Because everything can cook at the same time and you assemble before serving, it’s our new favorite go-to weekday dinner....
For my cookbook, Vietnamese Food Any Day, I wanted a simple take on beef wrapped in wild betel leaf (bò nướng lá lốt), a classic favorite. Plentiful in Vietnam but rare outside of Little Saigon markets in America, these heart-shaped, edible leaves of the Piper sarmentosum (aka Piper lolot) magically release a peppery, incense-like aroma during cooking. It took many rounds of experimentation before I was able to conjure the flavor of betel leaves by seasoning the meat with curry powder (Sun brand is my go-to blend), fish sauce, oyster sauce, and black pepper....
How to Cook Frozen Salmon in the Air Fryer Although the cooking times will vary a little depending on the size of your salmon pieces, here is the basic method: Looking for more? Check out all of our healthy air fryer recipes! An Easy Last Minute Meal Cooking a healthy meal from frozen in under 30 minutes can be a lifesaver! If you forget to plan dinner or thaw out salmon, this is the best way to still get a healthy dinner on the table quickly....
Ingredients for almond flour shortbread cookies This recipe only calls for seven ingredients, one of which is sea salt, so basically six ingredients! Here’s what you’ll need. Blanched almond flourCoconut flourMaple syrupGhee (or butter)Sea SaltLemon juice and zestVanilla extract How to make shortbread cookies You might think shortbread cookies would be more complicated, but it’s really easy! And you only need one bowl to mix everything up! Here are the steps to make these gluten free lemon shortbread cookies....
I find myself sneaking a spoonful of this sweet, garlicky, spicy honey throughout the day. Once you try it, you’ll wonder why anyone bothers eating honey that isn’t infused with garlic. How to Safely Ferment Garlic Honey Let’s get the important stuff out of the way first. Anytime you store garlic, there is a chance of botulism. This recipe adds fresh cloves of garlic into raw honey, which is naturally acidic and stops bacterial growth....
You don’t even really need the herbs! Cucumbers are crunchy and cool with just some vinegar, salt, and pepper. But added dill or chopped fresh basil will elevate this simple cucumber salad to something just a bit more interesting. I like adding a mix of regular basil and Thai basil (the one that tastes somewhat licorice-y). Using Garden Cucumbers With Cucumber Salad About this time of year, we start having an easy cucumber salad almost every night with dinner....
When it’s corn and tomato season, you really can’t beat this cold soup for a refreshing pick-me-up, day or night. Add creamy diced avocados to make this a filling meal. What Is Gazpacho? Traditional Spanish gazpacho was probably originally made on the spot in the field by farm workers using bread, olive oil, vinegar, garlic and water. And, of course, tomatoes. It has evolved and spawned numerous versions. However you make it, you will want to make it and eat it until the last tomato of summer drops from the vine....
These days when birthdays arise in our household, I’ve found my own tricks to achieve a really moist, super chocolatey cake and cupcakes. This recipe uses one of our son’s favorite foods: bananas. If you’ve got an overripe banana laying around and some gluten-free flour in your pantry, you’re well on your way to making these delicious allergy-friendly cupcakes. They’re gluten-free, dairy-free, egg-free, and nut-free—always a winner for class parties when your kiddo or any of their friends have dietary restrictions....
Recently, I decided to recreate them at home, only making them gluten-free and dairy-free so we could share them with our extended family and friends, many of whom have food sensitivities and allergies. What Makes a Great Gluten-Free Muffin These muffins are moist with a tight, dense crumb. They feel much heartier than a super fluffy muffin. They’re also studded generously with dark chocolate but aren’t too sweet. And they couldn’t be easier to make: two bowls, no mixer, and the muffins are ready in under an hour....
While grape seeds have always been around, they are tiny and do not give up their oil easily. Thanks to technological advances, it’s now possible to extract oil from those seeds! Grapeseed oil has a neutral taste and aroma. It’s valued for cooking because it holds up to high heat and adds no flavor of its own to a dish. This lack of culinary character makes it a popular supporting player for recipes when you want other flavors to be a star....
