Make No-Mayo Potato Salad with Bacon

No-Mayo Potato Salad recipe

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I’m not a big potato salad lover. When I see it on the tables at gatherings, it’s usually a big ol’ skip for me.

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Prepare Sriracha Chicken for a Quick Meal

Sriracha Chicken recipe

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This delightfully simple sriracha chicken uses ingredients you probably already have in the pantry and makes a marvelously juicy chicken lacquered in a sweet and spicy glaze that’s redolent of ginger and garlic. Best of all, it all comes together in about 10 minutes, making it perfect for a quick weeknight dinner.

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Make Salted Coconut Caramel Without Dairy

Salted Coconut Caramel recipe

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As you probably know from many of my recipes, I’m a lover of butter. We have a pretty solid relationship. I’m not one to subscribe to the idea that oils are better than butter, but I do understand that sometimes people can’t have dairy or some choose to simply not consume animal by-products. One ingredient that vegans love that I also adore is coconut milk. I could eat coconut everything all day long, I don’t tire of the flavor. It’s summer-y and refreshing and makes me feel like I’m on an island somewhere when I’m usually at home in front of my computer.

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Mix Together a Bowl of Kale Slaw

Kale Slaw recipe

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I have a confession to make … despite making concessions based on its nutritional content and posting the occasional recipe, truth be told, kale isn’t something I’d ever order off a restaurant menu, and it isn’t really something I’d choose to buy unless it was on sale, or I felt like I had to do a kale post after a series of meat posts. Such was the case this past week when I found a big bunch of kale at a grocery store in Tokyo. Kale hasn’t caught on here much, and it’s the first time I’ve ever seen it in Japan outside of the occasional decorative planter.

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Make Smoked Cheddar Black Pepper Mac ‘n Cheese

Smoked Cheddar Black Pepper Mac 'n Cheese recipe

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The pairing of black pepper and cheddar is one that is longstanding, and for good reason—it’s special! It goes back to the days when I used to come home from school and make myself mac n cheese from the blue box. And always, always was there tons of black pepper cracked into the pot and even more on top for garnish. I used to sit in front of the television so content, watching a half hour or so of TV before it was time to do my homework.

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Prepare a Plate of Arroz Amarillo

Arroz Amarillo recipe

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One look at a mound of arroz amarillo, and I always anticipate something incredibly savory with a flavor to match its intense color. Unfortunately my fantasies of an ultra-flavorful rice are usually shattered in one bite by mushy, bland, one-dimensional rice that tastes of nothing more than MSG laden “sazón.”

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Welcome Spring with Rhubarb Curd

Rhubarb Curd recipe

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You know spring is officially in full effect when rhubarb starts popping up at super markets. I made this last week when I bought 4 pounds and was looking for an array of ways to utilize it. I felt like Bubba from Forest Gump, trying to find a million ways to use up the stuff: rhubarb pie, rhubarb crisp, rhubarb margarita…and rhubarb curd. Oddly enough there’s actually a shortage of it in Los Angeles right now. I tried to buy some today, in fact, and nope, not a single grocery store has it in stock. I’m not sure what the shortage was caused by. Anyone know?

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Prepare a Vegan Egg Salad Sandwich

Vegan Egg Salad Sandwich recipe

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While substituting plant-based ingredients for eggs in foods like mayonnaise, pudding or cake isn’t too difficult, it gets a little more challenging when you’re trying to make an egg dish without any eggs.

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