When making an authentic Greek salad, there are two things to mind. First—you may not use lettuce (I know, I know, you’ll never catch me saying that about any other kind of salad.) And second—the feta is better if it comes in a big salty block.
During one of our favorite dinners, we were served a side of coconut jicama slaw. Light and crunchy, it was dressed with just lime juice and fish sauce. I had about four sizeable servings before I realized it wouldn’t be that hard to make at home. So, here you have it!
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.
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.
There’s a lot to love about elotes, or Mexican street corn. Think grilled corn on the cob fancied up with lime juice, chile powder, and cotija cheese. But, this dish posed two problems for me. First, I don’t have a grill. Second, I really dislike one of the main ingredients: mayonnaise.
I love the combination of lemon, Parmesan, and cracked pepper with this asparagus salad, but there are lots of other flavors you can try: sun dried tomatoes, toasted pine nuts, mozzarella, or even chopped pistachios.