Kick Up the Heat with Salsa Verde Enchiladas

Salsa Verde Enchiladas recipe

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If you don’t know what to cook for people, the answer is always enchiladas. It’s always a crowd-pleaser because there aren’t many people in the world who hate flavorful salsa, tortillas and cheese. Even my good friend, Lara, a hater of dogs and Mexican food loved these.

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Make Red Onion Jam for a Versatile Condiment

Red Onion Jam recipe

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The mere thought of an onion jam may sound crazy to some, but it’s a real thing, and it’s delicious. If you’ve ever tasted fully caramelized onions before, you know they’re incredibly sweet and flavorful. The thing is, when you drive enough moisture out of the onions to get them to caramelize, the onions turn into a thick paste when they cool. This is fine if the onions are going into a soup or sauce, but it makes them hard to use otherwise.

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How to Make Rhubarb Compote

Rhubarb Compote recipe

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Rhubarb is all about town. Are you sick of it yet? A few weeks ago I brought you rhubarb curd and while I love that recipe, I wanted to give you something that’s a million times easier and faster. This compote is delicious on everything from an English muffin (pictured) to a Belgian waffle and even a scoop of vanilla ice cream. Everything with ice cream, always.

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Toss Together a Spring Sunchoke Fava Bean Salad

Spring Sunchoke Fava Bean Salad recipe

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While spring is one of my favorite seasons, it’s the brief overlap as winter morphs into spring that’s truly magical. It’s a sentiment that’s perfectly captured by verdant crocuses poking their bulbous purple blossoms out from under a blanket of melting snow. In the food department, it’s a similar scene, with the last vestiges of winter’s root vegetables for sale alongside spring onions and peas.

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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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