Wrap this toffee up in cellophane bags and tie with a pretty ribbon and a piece of holly (or snip a branch off your Christmas tree!). I love the festivity and crunch of the crushed candy cane, but you can substitute crushed pistachios, almonds or even toasted coconut if you prefer.
My top ten favorite cooking items and little treats that make life easier and more joyful.
I created this gem of a recipe last November and have been waiting to share it with you: homemade crispy fried onions. Delicious on their own, but even better over green beans. This Thanksgiving, don’t serve mushy green beans, swimming in a pool of canned mushroom soup.
With three ingredients and one step, it couldn't be easier. And the unexpected part? The entire orange goes in, including the peel. But with a touch of sugar, the sweetness balances any potential bitterness. It beats any store-bought cranberry sauce out there and will elevate your turkey.
So how do you make your house feel festive, cozy, and full of holiday cheer without the risk of dinner turning into a fistful of cookie dough?! Try a simmer pot.
These little peanut butter cup coconut bites remind me of a Snickers ice cream bar, minus all the corn syrup and hydrogenated soybean oil (gross). They come together in a snap, and they’ll be waiting for you the moment your sweet tooth strikes.
Give this pumpkin breakfast quinoa a try. Make a big batch and enjoy it all week. It’ll keep in the refrigerator for several days.
A typical pumpkin spice latte is loaded with sugar, syrups, and artificial flavorings. Just a grande pumpkin spice latte (with no whip) has 49 grams of sugar—that’s more sugar than THREE servings of ice cream.
We’re still getting basketfuls of tomatoes in California, so I wanted to share a few of my favorite tips for processing and using this fruit.
Remember those preserved lemons I showed you how to make last week? I’ve been scheming fun new ways to use them—cocktails, appetizers, even desserts. But so far, one of my favorites has been this lemony pea pasta inspired by my friend Shane, the pasta king of San Francisco.
Preserving lemons extracts the lemon juice and softens the peel, which you can then cut into tiny pieces and use to flavor dishes just as you would salt.
I often drink very green smoothies (spinach, coconut milk, chia, flax, coconut meat, lemon juice, and a few blueberries) so this flavor combination was a really nice change.
Yesterday, I received an email that a podcast I was interviewed for, Discover Your Talent Do What You Love, had just been published. Here’s the scenario that played out in my head:
Bread salad. It’s a thing. And if you’re feeling fancy, you can refer to it as panzanella. It’s an excellent way to use stale bread and a fast, satisfying contribution to an end-of-summer picnic.
You’ll feel a little dangerous making this recipe—an open fire, a pair of tongs, and one juicy red bell pepper just waiting to be charred.
I love recipes that create zero waste, like these roasted carrots drizzled with a pesto made from carrot leaves instead of basil (buh-bye half-consumed-wilted-container of basil).
I created this recipe to make crab cakes without the filler—just pure lump crab, a few simple ingredients, and homemade breadcrumbs (if you’re feelin’ fancy). Top (extra generously) with mango salsa and you’ve got yourself a bite of heaven.
This soup is an excellent party dish because it’s show-stoppingly beautiful, it comes together in a flash, and it can be made ahead. Serve it hot or cold.
I made my first batch of pickled onions a few months ago and haven’t been able to stop. The jar sits in my fridge, and I just grab a little forkful for tacos, salads, nachos, even avocado toast. They add the prettiest pop of pink.