Photo by David Loftus Prep time 10 minutes Cook time 10 minutes Makes 25 to 30 little fudges Author Notes This is a fairly ancient Gujarati sweet, traditionally made using fresh coconut and milk that has been reduced for hours. As coconut trees don’t readily grow where I live now, and there’s no need to
Serves 8-10 Author Notes Growing up I lived across the street from a German family. Mrs. Baum would make this fabulous potato salad, and I would always have at least two servings! I have recreated this salad my way, with the addition of bacon and fennel seed. – CherylDLee —CherylDLee Test Kitchen Notes Having always
There’s nothing better than a big ol’ pot of beans, especially when they’re seasoned with peppers. Serve with cornbread.Advertisement – Continue Reading BelowIngredients4 c. Dry Pinto Beans1 whole Ham Hock1 whole Onion, Diced2 whole Red Bell Peppers, Diced4 cloves Garlic, Minced2 whole Jalapenos, Sliced2 tsp. Salt, More To Taste2 tsp. Chili Powder (optional)2 tsp. Black
Stack cutlets in a double layer in a 1-gallon freezer bag. In a small bowl, combine 2 tablespoons butter, wine, garlic, and thyme and whisk to combine. Season with pepper. Pour marinade into bag with cutlets and freeze (see below). To serve, thaw chicken in refrigerator overnight. Remove cutlets from bag and discard marinade. Gently
Makes at least 2 cups of dip Author Notes This dip is a great way to use leftover roasted garlic cloves or entertain unexpected guests in a pinch. I prefer to eat it with Red Hot Blue tortilla chips, but you can always throw in a pinch of cayenne and eat it with veggies. —alyson
Serves 6 Author Notes I used four (five, counting garnish) types of onions in this soup. It is a simple soup but it has lots of flavors. The onions really got to me. I cried all my mascara off! I hope it makes you happy. —dymnyno Ingredients 2 large yellow onions, large chop 2 large
Serves 4 Author Notes The grain challenge inspired me to finally break out the red rice I’d purchased and hadn’t yet cooked. Once I tasted the rice, although I can think of many uses, I decided to go with it’s slightly sweet flavor. I really wasn’t sure what to call this; it’s not a true
Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. I recently discovered this killer method of preparing pork tenderloin. Ironically, it’s killer largely because it’s so healthy. This is the second installment of our simple, spalike menu for holiday-season downtime, designed to help
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Photo by alana_chernila Makes 4 to 5 cups Author Notes A recipe for homemade yogurt in a yogurt maker. —alana_chernila Test Kitchen-Approved Ingredients 4 to 5 cups (depending on your yogurt maker) cups milk (any fat level, as long as it’s not ultra pasteurized) 1/2 cup plain yogurt Directions Heat 4 to 5 cups milk