4.75 / 5 Stars | 4 Reviews
by ROSEMC91
“A sweet and tangy onion relish that can be used as you would most any relish. Great on subs and cooked into cornbread.”
Low-Fat Recipes: Sweet Vidalia Onion Relish
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Crispy spring greens with soy and sesame seeds
by Sarah on Thursday, July 4, 2013
Recipe: Grilled Smoked Sausage Skewers with Three Zesty Sauces — Recipes from The Kitchn
Happy Independence Day! (And to our visitors from outside the U.S., happy Thursday!)
All across our great country today, patriotic folks will be slipping into swimsuits, cracking open cold beers, and firing up their grills. But just in case you didn’t get a menu planned in time, these splendidly simple grilled sausages with their trio of dipping sauces have you more than covered.
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Essential Recipe: Eggless Caesar Dressing — Recipes from The Kitchn
If you’re just craving a classic Caesar, here’s a clean, refreshing style of Caesar dressing without egg, so it emphasizes the garlic, anchovy and lemon instead of hiding them behind a mayonnaise mask. Make a batch and keep it for a week’s worth of homemade dressing. Leave the cheese out for a great meat marinade.
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Low-Fat Recipes: Corn Tortillas
4.35 / 5 Stars | 97 Reviews
by jenn
“This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.”
The First Summer Squash and Shell Peas! — Cambria’s CSA Box, Week Two
Are you part of a CSA this season? I am, and for the next few months I’ll be sharing my weekly CSA box with you — what I got, and how I plan to use it all up! Last week the season kicked off with greens, beets, and strawberries, and this week there’s more of the same, but also shell peas and squash! Let’s get to it:
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The New Blue: Blu di Bufala — The Cheesemonger
The other week I had people over for some wine and snacks. One of my friends tends to tote a generous wedge of cheese when she comes over — and her selections never disappoint. Her tactic? She tells her cheesemonger that she’s going over to a cheesemonger’s house. And let’s him do the picking.
This time, her blue literally shoved the one I’d purchased off of the cheese board and back into the fridge. Hers, quite simply, deserved center stage.
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How To Cook a Crispy, Juicy Rotisserie Chicken on the Grill — Cooking Lessons from The Kitchn
It’s our nation’s 4th of July celebration tomorrow, and like most holidays, this one deserves a feast — a celebration through food (and maybe beer, too). If you have a rotisserie attachment for your grill hanging around, it’s time to dust it off (and if you don’t have one, now might be the time to finally buy it). Because today, my friends, I’m going to show you how to cook the best darn rotisserie chicken you’ve ever had. Time to quit messing around.
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What’s Your Potato Salad Style? — Reader Survey
Potato salad, it turns out, is a very personal thing. People have opinions! They have strong preferences that they will not budge from! Which is kind of strange when you consider that potato salads are classic picnic and potluck fare. Take our survey, and read on for our take on the four basic sorts of potato salad…
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Low-Fat Recipes: World’s Best Vegan Pancakes
4.08 / 5 Stars | 31 Reviews
by Timothy Tang
“This vegan pancake recipe is the best of the vegan lot. The secret that these pancakes are not soggy like the other vegans ones is that it uses custard powder. This ensures the pancakes are cakelike and taste and look exactly like non-vegan pancakes. Mix fruit into the batter if you like. Serve hot with syrup or jam.”