Make Your Own Buttermilk Ranch Dressing

Buttermilk Ranch Dressing recipe

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Before I started cooking, I had no idea I could make my own salad dressings. Now, I wouldn’t think to not make my own. My go-to is usually a bit of champagne vinegar, lemon juice, olive oil and salt and pepper. It’s the dressing I use at least a few times a week. There are no measurements, just eye-balling it and adjusting as I go. When I want something a bit more indulgent, delicious, I change gears and make a buttermilk ranch dressing.

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Easy Weeknight Meal: Honey Lemon Chicken

Honey Lemon Chicken Recipe

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A first generation immigrant who cooked for a mixed race household, my mom always managed to come up with quick clever meals that bridged the gap between east and west. Amongst my favorite dishes was a concoction of chicken, ketchup, lemon peel and brown sugar. It was sweet, savory, and marvelously comforting.

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Discover a Summer Treat With Hatch Chile Corn Muffins


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It’s hatch chile season; who’s excited?! When I was walking through the grocery store the other day I was pretty surprised to see them. Mainly because I forgot that the season is almost over, or at least heading to the end. I’m not ready to say goodbye to summer. No way. I still have dishes I’d like to make, pies I want to bake and summer cocktails I’d like to drink.


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Make Baked Onions For a Healthy and Delicious Side

Baked Onions Recipe

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Call me crazy, but I’ve never really gotten the allure of baked potatoes. Sure, you can dress them up and make tasty things like twice baked potatoes, but a twice baked potato is more about the ingredients you’ve mixed into the potato rather than the potato itself.

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Bake Rye Plum Crisp For A Summer Evening Treat

Rye Plum Crisp recipe

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I run a blog called A Cozy Kitchen so by default I despise summer. In a perfect world, I’d be drinking hot chocolate, wearing scarves, watching leaves fall and, well, being cozy. Ironically, I live in Los Angeles, which might be the sunniest city in the country. My relationship with summer is usually complicated; but this year I’ve felt so inspired to make all sorts of things. The summer produce has driven me to want to make so many things that I’m actually running out of time.

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Japanese Ratatouille: A Summery Stew

Japanese Ratatouille Recipe

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I’ve done a more traditional Ratatouille in the past, but as summer’s bounty rolls in and I find myself with an abundance of sweet tomatoes, succulent peppers and tender eggplant, I couldn’t resist the urge to try something a little different.

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Try Mexican Corn on the Cob Known as Elote

Elote recipe for Mexican Corn on the Cob

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We should all take advantage of the fact that corn is at its best right now. Every single time I go to the market, I’m lured by the bright green husks and promise of sweet, tasty corn. Elote (direct translation: corn on the cob) is Mexican corn sold by street vendors. Traditionally it’s served with a smear of mayonnaise, sprinkle of Cotija cheese, Ancho chile powder and served piping hot. It’s simple, easy to prepare and seriously blissful.

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Drink a Sour Cherry Gin and Tonic for Happy Hour

Sour Cherry Gin and Tonic recipe

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Sour cherries are like the unicorn of the cherry world. They’re beautiful to look at. They have pale, red skin that’s super shiny and they taste even better than they look. Sour cherries are the perfect balance between very tart and slightly sweet. They lend themselves to this all sorts of things well like pies, tarts and in my case, a gin and tonic. Unfortunately their window each year is very short–maybe 2 to 3 weeks at most. And in Los Angeles they can be crazy hard to find. Luckily I scored them at a small Armenian produce market that is always chock-full of beautiful fruits and veggies. If you can’t find sour cherries, not to worry, this recipe works splendidly with the regular, ol’ kind.

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