Consider making a homemade batch of lilac syrup that will last weeks in the refrigerator and will preserve the lilac’s floral notes long after the flowers are gone.
I hadn’t had stuffed shells in years and years and had never developed a recipe for them. I felt inspired. It was something I probably would never have come up with on my own. The cravings of the people around me are most often my greatest motivation.
I am one of the ones who enjoys using rhubarb each spring and summer, and I look forward to finding new ways to use it, some of them downright delicious. Its bright color is captivating and its acidity surprising.
I’m offering you a special coffee treat to make for all the moms in your life. Because we need it. Because we survive on it. Because we deserve it. One sip of this homemade toasted coconut iced coffee and mom will be momentarily transported to a far-flung island with sand and waves and coconut trees, enjoying sweet, highly caffeinated bliss.
I wanted to kick my breakfast game up a notch, as Emeril Lagasse would say, and invoke the flavors of Bananas Foster. But, I had no desire to be setting things aflame in my kitchen at 8 a.m. on a Saturday morning while just sipping my first cup of coffee.
If you’ve grown tired of your hard-boiled egg options, this year I’m offering you an updated local take on the retro egg salad sandwich. Enter: smoked salmon.
While they may appear fancier and fussier than their larger counterparts, baby potatoes are, in my opinion, quite a bit easier to work with. They cook much more quickly than full sized potatoes and don’t need to be peeled or chopped.
Soft-boiled eggs have been making a culinary comeback in recent years, like a vintage classic given new life. However, home cooks tend to be as intimidated of them as poached eggs. I get it. I’ve been intimidated of them my entire life.
This year, I decided it’s about time I made a St. Patrick’s Day dessert featuring Irish Cream. This boozy, decadent pie is made more with the adults in mind. It all begins with a chocolate graham cracker crust.
Street tacos are, and always will be, my definition of a taco. The tiny tortillas are always corn, never flour. They are heated until pliable on the hot flattop or charred over open flame, then kept warm so that they steam together and become so soft that you have to serve them up in a double layer, two per taco. The meat is always well-seasoned, smoky and acidic, with a little char on the edges of each bite.