...with the vinegar and capers. They’ll plump up nicely in the vinegar. By the time you add them to the caponata, they’ll be soft, juicy, and full of the vinegar’s...
...freeze them! How to Freeze Mashed Sweet Potatoes To freeze mashed sweet potatoes, allow them to cool to room temperature. Then, seal them in a freezer-safe container and freeze for...
...Fresh watermelon – It sweetens the margaritas naturally. Seedless watermelon is best for this recipe. If your watermelon has seeds in it, remove them before making the margaritas. You’ll also...
...skillet until they’re beautifully seared on one side, bright green on the other, and tender all the way through. I toss them with lemon juice, season with salt and pepper...
...they bake, becoming lightly crisp and caramelized on the outside and tender in the middle. And third, they’re just so versatile. You can toss them into salads, top them onto...
...The broccoli in this salad is raw. If the pieces are too large, they won’t soften in the dressing. For the best texture, cut the broccoli into small florets that...
...hold their shape when they’re sliced and breaded. Flour and eggs – They bind the panko coating to the avocado slices. Cumin, coriander, and salt – They give the fries...
...a parchment-lined baking sheet. Drizzle them with olive oil and season them with salt and pepper. Then, roast them at 350° for an hour, until they’re still juicy but starting...
...very messy, these are best eaten just after they’re iced. To make ahead and/or transport them, freeze the iced cookies (place them on a plate in the freezer until icing...
...cover the pot and simmer over low heat, stirring occasionally, for 10 minutes. Stir in the cinnamon and salt. Uncover the pot and mix in the spices. Return the lid...
...each head, between the thick parts of the stems. Gently separate the leaves (but don’t break them apart!), and carefully rinse between them. Next, cut the heads. Slice them in...
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.
