4.02 / 5 Stars | 263 Reviews
by COOKIELUVR1
“Saucy, savory drumsticks slow cooked with brown sugar, garlic, and soy and tomato sauces. A kid friendly treat that’s great with rice and Asian-style vegetables.”
In my never-ending quest to think about quick, simple, protein-heavy breakfasts, I’ve been experimenting a lot with tofu scrambles over the past few weeks. My main reference for these egg-free scrambles is the one our college dining hall used to make as one of their “breakfast-for-dinner” nights — their version was a Southwest number, replete with huge chunks of red pepper, undercooked onions, and yesterday’s leftover beans. Let’s just say, the bar was set very, very low.
I always knew there had to be a better way to make this tofu scramble — one that just put the tofu front and center with a nice flavorful pesto and a handful of spinach to complete the meal. With some tweaking and tasting, we’ve arrived at that very tofu scramble, and I’m excited to share it with you today.
I’m getting to the point in summer where turning on the oven feels a little bit torturous. My apartment is hot enough without cranking the oven to 400 degrees, thank you very much.
Since I can’t stop cooking dinner altogether for the next few months, I’m turning to my slow cooker. From meat to seafood to all things vegetarian, this handy appliance is your ticket to summertime dinners without heating up the kitchen.
Thyme is a culinary herb that tastes just as great dried as it does plucked straight from the garden. It’s also an herb that is incorporated more during the actual cooking process and less as a finishing note or garnish, making thyme a prime candidate for preserving.
Over the summer, thyme should always be in constant rotation in your dehydrator or oven. You’ll thank me this winter, when you’re adding it to lentil soup, savory beef stew, or lemon-garlic roasted chicken.
4.59 / 5 Stars | 51 Reviews
by Lorelei Rusco
“Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.”
Some things in life are difficult: taxes, air travel over the holidays, mastering the perfect kouign amann. Coleslaw is not one of those things. Classic creamy, crunchy coleslaw is easy. Coleslaw is effortless. Coleslaw asks for nothing beyond a serving bowl and a backyard party that requires its presence.
It follows that dressing your homemade coleslaw should also be easy. Here are three different dressings — mayonnaise, buttermilk, and sour cream — that are so easy, you can make them in under a minute.
