A rare food that is both wildly versatile & kid-friendly, pesto is a must in every family kitchen. Use this all-purpose recipe to make ANY type of pesto you can dream up.
The original skinny snack dip! Learn how to make my favorite pico de gallo recipe, plus 2 variations that will have you skinny dipping all the time. Heh.
So, here's the thing: This marshmallow creme is not organic. It is not made with particularly wholesome ingredients. In fact, it isn't even made with unrefined sugar. On the contrary, it's made with the one of the most refined sugars available to home cooks. But it's a tasty special treat that contains no chemicals or artificial additives. The store bought kinds can't say that so, if you're going to make anything from scratch, it's this. You buying my argument? I hope so, because this is so fun to make and even more fun to eat. (more after the jump)
This vegan Salted "Caramel" Dipis one of my kids' favorite snacks that I've ever made. Sweet, vanilla flavor in a plant-based treat without any added refined sugar. Just be warned: Addiction is likely.
Making vanilla extract at home is beyond easy. Make some for yourself or put a bottle together as an easy DIY food gift.
I love a pie loaded with inventive ingredients, but sometimes you want just a slight variation of a plain pie.
If you're craving a hearty pasta feast that's also rich in flavor, this is totally the way to go.
Looking for a low-fat, creamy dressing? Put down the Ranch and try this flavorful homemade herb buttermilk recipe.
Monday is Cinco de Mayo and, if you've been following for a while, you know that means I'll be celebrating this weekend. It's one of my favorite holidays though, I have to admit, for no other reason than I love Mexican culture, food, and drink. Any excuse to celebrate the three is a treat for me. With these Cinco de Mayo recipes and family activities, it can be a treat for you, too. Cinco de Mayo is one of those holidays that gifts us an opportunity to use food and drink to explore culture with our kids. Yes, our my interest in the holiday started with guacamole and my favorite drink—rocks, no salt—but all's not lost in margaritaville. Give the holiday meaning by using delicious Mexican food and drink to learn more about Mexico and Mexican culture with your kids. Read up on Cinco de Mayo, doll up your digs, whip up a festive meal, and do a fun project (ideas for all of this below!). Eat, celebrate and learn. It's a beautiful combination. (so much more after the jump)
[caption id="attachment_14618" align="aligncenter" width="560" caption="Photo: Tori Avey, Shiksa in the Kitchen"][/caption] Passover is one of my favorite Jewish holidays. As someone who grew up Greek Orthodox, a church where I was expected to sit still, be quiet, and listen from a very young age, I was blown away by the first seder I attended. There was conversation, questioning, debate—all things that I understood as unwelcome in the church in which I was raised. And, like with any good holiday, there was great food on the seder table, too. That, of course, sealed the deal. I try to find my way to a seder every year and every time I develop a new appreciation for one of the symbolic foods on the table. This year, I'm all about charoset, a sweet spread made of fruit and nuts that is said to represent the mortar used by the ancient Jews who toiled under the rule of Pharaoh. Mortar is not pretty stuff and, honestly, charoset isn't the most attractive food on the Passover table. But the sweet, sometimes tart, and often warmly spiced charoset is always among the most delicious seder foods. And, really, I'll take delicious over pretty any day. (more after the jump)
I shared this easy recipe way back before most of you were reading One Hungry Mama, along with a really great overview of why eggs are a great family food. And to this day, I still make eggs—and these quickest Curried Eggs—all of the time. The best part about this recipe is that you can use eggs that you've cooked in advance. So you can hard boil a dozen eggs in 10 minutes at some point during the week and have them on hand for healthy breakfasts, school lunch, and this easy dinner. Talk about efficient cooking! (more—including the video—after the jump)
I have a fierce love of Mexican cuisine, from light Vera Cruzana seafood to cheesy Tex-Mex, from intense Oaxacan moles to Mexico City street food that booms in your mouth as loudly as the city booms in your ears. Many years ago, when I first got serious about cooking, I bought my first serious—and still most worn—cookbook by Mexican food expert, Diana Kennedy. I took a class on Mexican cooking at a culinary school in New York City where I learned how to patiently mash and layer flavors in my new molcajete, a traditional Mexican mortar and pestle carved out of stone. I showed off by throwing dinner parties where I served 15 people regional Mexican feasts, every bit, down to the chips, made by scratch. I explored my love of Mexican food and honed my skills as a cook at the same time, with a voracious appetite that never felt sated, in the best way. Then I had kids. I haven’t made a mole by hand in 10 or 12 years. And, other than a quick pico de gallo or guac, I thoughtfully prepare a regional salsa about once a year, usually for a dinner party or Cinco de Mayo. And that’s about all the action my molcajete sees. Ever. It may not be about cooking for you, but you know the story. This doesn’t mean that we don’t eat Mexican at home. Not all Mexican food is hard earned. Rather, much of it, like this red enchilada sauce can come together easily, even from scratch. (more after the jump)
Just like when I posted my recipe for homemade ricotta, I bet a lot of you are scratching your heads wondering why in the world you'd bother making hoisin sauce from scratch. It's a fair question and, unless you're super into cooking with plenty of time to enjoy scratch kitchen projects, I don't generally expect you to make basics like condiments from scratch. Unless, of course, it's difficult to find a healthy version, which I've found to be the case with hoisin sauce. We love hoisin sauce in my house, but I've been uneasily turning a blind eye to the fact that I can't find an all-natural version without preservatives, coloring agents, and/or MSG. (Even the organic house brand at one of the big all natural markets has "caramel color" and a bunch of fillers.) I've been telling myself that it isn't a big deal since we use so little at a time and otherwise enjoy a diet free of chemicals, but it's been really bugging me. And then, just like that, I found a recipe—an easy recipe—for homemade hoisin sauce. It's good, too. (more after the jump)