...crystals from forming. Freeze for at least 2 hours and for up to a month. The ice cream will be easy to scoop on the first day, but after that,...
...fritters, and they immediately had me hooked. I’ll be making them on repeat for the rest of the summer! These corn fritters are seriously delicious. They’re crisp on the outside,...
...it goes: Start by macerating the strawberries. Use a fork to mix them with the sugar, lightly mashing them as you mix. Set them aside while you prepare the matcha....
...to split open slightly. Finally, let the rice steam. Drain off the liquid, return the rice to the pot, and cover it with a clean dishtowel. Place the lid on...
...better the longer they sit in the fridge. For the best flavor, I recommend making them a day in advance. You’ll also need to cook the Spanish rice, season the...
...and coconut oil and whisk to combine. Next, add the baking powder, cinnamon, and salt. Whisk again. Then, add half the blueberries… …the oats… …and 3/4 cup of the pecans....
...and then seal them in an airtight container or freezer bag. Store them in the freezer for up to 3 months. Allow frozen egg bites to thaw overnight in the...
...they come out of the oven. But leave them in the tin for 10 minutes, and your patience will be rewarded. Allowing the muffins to cool gives them a chance...
...brown, and caramelized. The timing will depend on the size of your onions and the heat of your stove. If at any point the onions start to stick to the...
...LOVE these earthy, warming spices with carrots. To bring out their flavor, toast them before adding them to the brine. Distilled white vinegar and water – They give the brine...
...Don’t overmix. When you add the dry ingredients to the wet, stir just until they’re combined. Overmixing the batter will develop the gluten in the flour, which can make the...
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.
