Step 1Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package instructions. Reserve a cup of cooking water when the pasta is done.Step 2Drain and chop artichoke hearts into bite size pieces. Heat olive oil in a large skillet over medium heat, then add artichokes, minced garlic
Step 1To the food processor add the flours, salt and pepper and pulse once. Lightly beat your eggs in measuring cup, add olive oil,water and basil. Turn machine on and pour the egg and basil through the feeding tube, turn machine off when dough comes together. Empty onto floured work surface. Knead the dough until
Step 1To make the marinade: In a medium bowl, combine soy sauce, vinegar, sesame oil, mirin (if using), 1 T brown sugar, garlic, jalapenos (or Sriracha) , and half the green onions. Taste the marinade and make sure it is primarily sweet and salty, and that you can taste the smokiness of the sesame oil.
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Be your own barista. Instead of buying that pricey Frappuccino (about $4.19), whip up a glass of your own frozen joe–for a mere 25 cents. Your savings for a daily fix: more than $1,500 a year! Plus, our rich and creamy homemade version has less than half the calories and a quarter of the saturated
Key lime pie, banana cream pie, lemon icebox pie, and cheesecake are among the more popular ways to showcase a homemade graham cracker crust, but they’re hardly your only options. This no-bake pie crust recipe is as versatile as it is easy to make. Pop whole graham crackers into a food processor and blitz into
SPONSORED: We get excited about good food and great ingredients, so we’ve teamed up with Divine Flavor to bring you delicious recipes made with their mini Tribelli peppers. Zoodles swimming in homemade red pepper romesco sauce, cashew cheese, and ground meat all baked in the oven makes for a perfectly nutrient-dense ziti you will love!
With all of the crazy cupcake combinations you can find these days, sometimes it’s nice to revisit the old classics. These velvet cupcakes with vanilla frosting are easy to make and simply delicious. They’re exactly like red velvet cupcakes — without the bottle of food dye.This recipe was adapted from “More From Magnolia” by Allysa Torey
