Summer means corn season! And while we love grilling corn and making corn salad, I wanted to do something a little different this time. Of course, I consulted my favorite book and found an amazing sounding corn souffle.
We’ve made souffles before, and they’re fancy without being too hard to make. So, I decided to use Richie’s all-time favorite food and make it a little bit fancier for dinner.
I know I own a barbecue and use it all the time. But sometimes, you just want to stay in your kitchen. And I know some of you don’t have barbecues, so I had to use a recipe that you guys can make, too. Oh, and you should make these. Zeke said it’s the best meat he’s ever eaten, and he loves meat, especially ribs. Continue reading …
A few years ago, I bought a meat grinder. I was excited to grind my own meat and make burgers and meatballs all the time. Turns out, I didn’t use it much. I don’t really eat that much meat, though I did make these amazing brisket burgers. Then I realized that I can use it for things other than just ground meat. Tuna! Since I’d be grilling these anyway, who cares if I meatify them? So off to the store to buy some amazing tuna. Continue reading …
I told you I like baking pies! While I usually stick with whatever fruit has been on the counter a little too long, or my go-to recipe of peach pie with a few blueberries thrown in, there’s always something special about blueberry pie. Yes, it takes a little longer to make, since you have to cook the blueberries separately, but since there’s no cutting or chopping involved, it probably evens out.
Sometimes, the best lunch is just a big giant salad. But not just a boring lettuce and veggies salad, a delicious one with tons of protein, carbs, veggies, and lots of flavor. So when my mom was having company at the pool, I decided to do just that. A giant salad for lunch. It was easy to make, though it took a while to do all the steps, and was definitely worth it. For dinner I would sear tuna steaks, but for lunch, 2 cans of tuna is perfect.
Carrot cake is one of the best cakes out there. It’s not because of the healthy vegetable hiding in it, either. It’s because of the cream cheese frosting. Everyone knows cream cheese frosting is the best. So even though we’ve made carrot cake before, I saw this recipe in Cook’s Illustrated and thought it would be a perfect Shavuot treat! Thin layers of cake, nuts only on the outside, and something I could bake ahead of time and freeze, how could you go wrong?
I am obsessed with baking pies. Seriously, I baked this same cherry pie two days in a row (it helped that cherries were on sale). The great thing about pie is that it’s amazing as a dessert topped with ice cream. But it’s also great for breakfast. So if you’re having company over, you’ll really have to make two pies to ensure leftovers for breakfast the next day. It also helped that I recently bought a cherry pitter for my dad. And then probably used it more than he did.
This rice pudding recipe is a simple one. It doesn’t have many “extra” flavors, but it’s creamy, sweet while not being too sweet, and everyone loves it, from your oldest guests, to your one-year-old.
We’re no strangers to rice pudding. We’ve made this particular recipes a few times, only to think to ourselves that it’s way too easy to blog about…But who are we kidding? Everyone loves this recipe, why not share it with all of you? It’s our go-to dairy rice pudding. It’s always a hit (last time we made it there were no leftovers)! Want to make some pareve rice pudding? Click here. Continue reading …
We’ve never made sole for you before. Not that you can’t do this with another fish, but the recipe called for sole, and the supermarket has some frozen wild caught kosher sole, so I decided it was fate, I had to make a sole recipe to share with everyone. This is an easy meal, especially if you have fish in the freezer. I loved the sweet and salty taste of the crumb mixture! Sometimes, I just like to have a light dinner, and this fits the bill. Serve it with your favorite vegetable side dish, and that’s dinner!
I’ve been on a veggie burger kick lately. They’re just so easy to heat up for lunch. Served on a homemade bun, or on top of a big green salad, they make the perfect midday meal. And while I love store bought ones, they’re expensive and full of preservatives. So I have a repertoire of different veggie burgers in my freezer and pull out whichever one I’m in the mood for. It’s a good system, I suggest trying it.