I like the simplicity of mixing the dough in a bowl by hand for some unplugged time in the kitchen. All you really need to do is press it into a pie or tart pan, chill it, and bake it. You could even let it chill (covered) overnight, or longer, before baking – something I often do during the holidays when I’m making lots of cookies. You could also make a double or even triple batch of these and bake them in separate pans....

It’s ready in about 30 minutes, and my picky teenage tester says it’s just as good as the real thing! I developed this recipe after my teenage daughter announced that she’s been craving cookie dough lately. She had a plan: go to the supermarket, buy refrigerated cookie dough, and have at it. When I pointed out that eating raw cookie dough wasn’t such a good idea, she found what seems to be a higher quality dough that you can order online....

Whether you’re new to cooking and it’s all a mystery, or you’ve been cooking for years and recently stumbled across an unfamiliar cooking term, look it up below and add it to your personal storehouse of cooking terms! We’ll also continue adding definitions as we think of them. You know how new words are: once you learn one, you tend to spot it again and again. A Air fry: To cook in a quick-heating countertop convection oven....

More cute spins on French Toast We all love classic French Toast – but sometimes it’s nice to try something different! Cinnamon French Toast Sticks – and Bites! Strawberry Nutella French Toast Roll Ups Bacon French Toast Muffins Jam Jelly Doughnut French Toast Hasselback Baked French Toast S’mores French Toast Cream Cheese Stuffed French Toast More Tasty French Toast Recipes

But that’s changing. People are pawpaw-curious, and they want to learn more about North America’s largest natuve fruit. Are you one of those people? Get set, because pawpaws are not just a thing you can eat. They’re a way of seeing the world. Once you know about pawpaws, it seems anything is possible. If you’re an old hat to the ways of the pawpaw, baking an old-fashioned pawpaw pudding is a fine celebration of the Brigadoon that is pawpaw season....

The one glaring example of where this convention does not hold true, and in fact begs to be broken, is with a classic Greek dish called shrimp saganaki or shrimp santorini. It pairs shrimp with tomatoes and feta cheese and is absolutely delicious in every rule-breaking way. We found a beautiful example of this classic dish in a recipe by Ellie Krieger in a publication by Fine Cooking several years ago....

You’ll love how homemade Baklava is not overly sweet and how people can’t believe you made this! Baklava recipe I can sweep past the window of patisseries without having to fight an urge to pop in. But if there’s one sweet thing that makes me hesitate – and breaks me more often that I care to admit – it’s Baklava. This is THE Dessert to make when you want to impress the pants off your family and friends....

For those who love chocolate, and especially for those who love it regularly, a chocolate subscription box is nothing short of a good dream. Every month, treats arrive at your door—what’s not to enjoy? Whether you only dig into the fancy stuff, want a mystery box of variety, or have special dietary needs, check out these best chocolate subscription boxes. Best Chocolate Subscription Boxes of 2022 Best Overall: Kekao Best for Gourmet Chocolates: Fine Chocolate Club Best for Small-Batch Chocolate: Raaka Best Mystery Box: Mystery Chocolate Box Best for Vegans: Cococlectic Best for Gifting: Speach’s...

What do you do with your excess garden tomatoes? Canning Salsa With Excess Garden Tomatoes Tomato juice or gazpacho are both great ways to use up lots of tomatoes. Or, if you like salsa, try canning some tomato salsa to enjoy throughout the year. Pull a jar out in the middle of winter and use as a dip with tortilla chips (if the jars last that long, we go through salsa pretty quickly around here!...

I spent much of my life thinking that black-eyed peas were a Southern thing, and then I worked in an Ethiopian restaurant, where the African clientele told me that black-eyed peas actually come from Africa. Years later, I began cooking Greek food—imagine my surprise to find all sorts of dishes using black-eyed peas! I have no idea how they became so popular in Greece, but there you go. This black-eyed pea salad a Greek-inspired side dish I’ve done in various forms over the years....

Prep Time: 5 minutes Ready In: 2 hours, 10 minutes Yield: 1 large loaf Ingredients 2 1/2 tsp instant dry yeast 1 cup cooked and mashed sweet potato 1/3 cup warm milk 1/4 cup butter, softened 1 egg 3 tablespoons brown sugar 1/4 tsp salt 3 to 3 1/2 cups flour 1 egg + 1 tablespoon water Instructions In the bowl of a stand mixer, combine the yeast, sweet potato, milk, butter, egg, brown sugar and salt....

Salmon: An Inspired New Spin on Moqueca Several years ago, a Brazilian friend of mine introduced to me a salmon version of this stew she had improvised, given that the typical Brazilian fish used for moqueca isn’t found around here. It was so good I begged Fernanda for the recipe, which she translated into English for me. (By the way, you can’t get local salmon in Brazil. So, this is really not an authentic moqueca, but a Northern Californian interpretation....

The Flavors Of A Breakfast Burrito In Casserole Form This casserole has all of the classic breakfast burrito flavors you love. Eggs, sausage, potatoes, onion, salsa, avocado and cilantro all combine in the perfect mixture for this casserole. You won’t even miss the tortilla! Okay, maybe you’ll miss being able to pick this with your hands and eat it like a burrito, but that’s it. You’ll have to break out the fork for this one, but it’s worth it to dig into this breakfast burrito casserole....

It’s All About the Experience We love creating fun and flavorful dishes that don’t take too long to make. This recipe is great because if you have a little extra time, you can make your own Paleo-friendly pizza crust. It is really not too hard at all, and it only adds about 25-30 minutes! Lately, we have been making our own crust and find it so enjoyable! It is the experience of making the dough from scratch, spreading it out on a pan or pizza stone, cooking it, and then topping it with your favorites....

Dear broccoli, meet toasted almond, and her friends grilled chicken, sesame oil, and red chili flakes. You are all going to get along swimmingly. This was one of those what-can-we-put-together-for-dinner-with-what-we-have-on-hand meals that was a surprising success. We almost always have broccoli in the fridge, because it keeps well, and I could eat it practically every day without tiring of it. Toasted almonds are another well-loved pantry item—great for snacking, and good for you too....

Tender and crisp, plain and aromatic, sweet with a dash of salt, the Snickerdoodle has made quite a place for itself in the canon of cookies. But as loyal as its fans are, it’s not the easiest cookie to find on bakery shelves. Video: How to Make Snickerdoodles What Is a Snickerdoodle? A Snickerdoodle cookie has two signature characteristics: With other cookies born from the same method (creaming), getting just the right texture can feel like an impossible journey with way too many cookies to eat along the way....

Whether it’s braised, in stewed, stuffed, boiled, or made into coleslaw, we eat cabbage in every which way around here. But this my friends, this has to be the easiest way to prepare cabbage and still have it taste great. (Boiled cabbage is probably the easiest, but then what you have is just boiled cabbage.) My mother made something like this the other day with curly cabbage. You just simply blanch the torn or roughly cut cabbage leaves in boiling salted water, drain them, and toss with butter, and seasonings....

this recipe Back to this Cajun shrimp salad The Cajun flavor of the spices combined with the creaminess of avocado and tartness of lime really adds a kick to this salad, so that each bite feels like your taste buds are twirling and doing a little happy dance. Ok, true story…the first time we made this Justin put way too much Cajun seasoning on the shrimp, and it ended up way much too spicy for both of our palates....