Month: July 2016

Whenever we go back to my husband’s hometown for any of the summer holidays – Flag Day, July 4th, or Labor Day – there is always a little taco cart sitting at the park with the rest of the food trucks. This one cart always a line stretching out in front and around the corner with people
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Whenever we go back to my husband’s hometown for any of the summer holidays – Flag Day, July 4th, or Labor Day – there is always a little taco cart sitting at the park with the rest of the food trucks. This one cart always a line stretching out in front and around the corner with people
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There aren’t enough dishes in anyone’s repertoire to use up all the zucchini from the garden and at farm stands this time of year. Add this hearty frittata to your list. With its bright green flecks of grated zucchini, this dish can go from brunch table to picnic table to dinner table with ease. Continue
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Have you seen those bags of sweet mini peppers showing up in the markets recently? They’ve become my new favorite snack. I down them raw like popcorn. Crunchy vegetable popcorn, with stems for handles. When the grill is out I just toss the peppers with olive oil and plop them on the grill. Sprinkle with salt
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Have you seen those bags of sweet mini peppers showing up in the markets recently? They’ve become my new favorite snack. I down them raw like popcorn. Crunchy vegetable popcorn, with stems for handles. When the grill is out I just toss the peppers with olive oil and plop them on the grill. Sprinkle with salt
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Unlike other lemon cookies, which have just the barest hint of lemon flavor, these cookies pack quite a lemony punch, but without tasting too sour or too artificial. The secret is to use three different types of lemon flavoring in the dough: lemon zest, lemon juice and lemon extract. Most lemon cookies also tend to
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Please welcome guest contributor Elizabeth Stark from the food blog Brooklyn Supper! ~Elise Barbecue sauce is contentious in a way that few condiments are. Local pride is on the line. Sauce-wise, I’m mostly stateless and am just as happy with North Carolina-style vinegar sauce as I am with a Kansas City sauce made with tomatoes
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When the hot weather hits, nothing is more cooling than a cucumber salad! I especially love the thin-skinned varieties of cucumbers—Persian, Armenian, English. Their peels are thin and delicate, not bitter like regular cucumbers, so they don’t require peeling. They’re also not usually as seedy as their thick-skinned cousins. Continue reading “Cucumber Salad with Mint and
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One of the best ways to prepare salmon is to poach it, in just a little liquid. We often use this “shallow poaching” method with a little white wine and herbs. You can also make a simple sauce and poach the salmon in it, which is what we are doing here with these fillets, cooking them in a
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If you crave a good iced coffee in the summer, but loathe the way so many end up tasting watery or overly bitter, then there’s only one solution: cold brew coffee. This method guarantees a smooth and icy cup, every time. Continue reading “How To Make Cold Brew Coffee” » Simply Recipes
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Have zucchini? If you haven’t tried spiralizing zucchini yet, you’re missing out! Seriously. Zucchini “noodles” are great. They trick your mind into thinking you’re eating carb-heavy pasta, when in fact, you are eating healthy, vitamin rich zucchini. You know that spinach flavored pasta? This is like zucchini flavored pasta, that’s actually just zucchini. Gluten-free, low-carb, super
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The combination of chocolate and peanut butter is an obvious winner for anyone who has ever tasted a peanut butter cup, and buckeyes are no exception. Named for their resemblance to the nut of the buckeye tree, these chocolate-dipped peanut butter treats are easy to make at home with every little work. Continue reading “Peanut
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Why should russets and yukon golds have all the fun? Here’s a quick and easy potato recipe, for a side or salad, depending on if you serve them warm or cold, using fingerling potatoes or new potatoes. The approach is simple—quickly boil halved fingerling potatoes and douse them in vinaigrette. But that’s not all. Two simple tricks
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Please welcome my friend and master baker Irvin Lin of Eat the Love who shares his favorite Magic Bars! ~Elise These bars go by a few different names, like 7-Layer Bars or Hello Dollies, but I’ve always known them as Magic Bars. They are a pure Midwestern treat for me, often brought to potlucks to
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