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
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
Ingredients 1 pound unsalted pecans 3 tablespoons unsalted butter, melted 4 tablespoons pure maple syrup 1 tablespoon light-brown sugar 1 teaspoon fresh chopped thyme 1 teaspoon coarse salt 1/4 to 1/2 teaspoon cayenne pepper Directions Preheat oven to 375 degrees. Place all ingredients in a large bowl and toss to combine. Spread nut mixture in
Serves several snackers Author Notes This was our Super Bowl dip instead of the Mexican seven layer dip. Ooops, my dip only has six layers… —nannydeb Ingredients 1 15 ounce can cannellini beans 1 clove garlic 1-2 anchovy filets 2 tablespoons basil oil or pesto 1/2 cup roasted tomatoes, chopped (I roasted roma tomatoes in
Serves 1 collection of 6 flavoured 1/2 cup sugar each jar Author Notes For the last few years I have made it a tradition to offer everyone food gifts from my Tuscan Garden. All year around I search for different containers so each year my collections have different jars. I also always make different collections
