2.75 / 5 Stars | 2 Reviews
by TASAH
“A tangy dip that’s really easy and fast. Sweet pickles are the secret ingredient. Great with buttery, round crackers or potato chips For a tangier taste, use sour cream instead of yogurt.”
Last week we took a look at juicing vegetables — how many veggies does it take to make a cup of juice? In the ensuing conversation, one comment stood out for its fresh, fascinating way to use juice.
4.56 / 5 Stars | 72 Reviews
by BOYS1
“Tomatillos make this tangy salsa green — and delicious! Serve it with tortilla chips, on fish, or with tacos and burritos.”
Last weekend our Herb Gardening 101 series covered parsley — how to grow it, and how to preserve it. Here’s another comment from a reader on keeping parsley fresh for a long time. It’s a familiar method, but with a twist:
Q: In an effort to lose weight in college, I started eating a lot more fruits and vegetables. Now I am back at home and cooking for my Nigerian mom.
Whether you’re new to making homemade ice cream or you’re a seasoned pro, it’s important you know this — there isn’t one single way to whip up this sweet treat. Depending on the type of ice cream you’re making and personal preference, you have a choice of four different bases to get your dessert started.
Have you tried the absolutely magical one-ingredient banana ice cream yet? If not, now’s your chance. Here’s a video with your ticket to the craziest-ever ice cream — and honestly, some of the best. Total magic.
3 / 5 Stars | 10 Reviews
by MARKZAMP
“This delicious, crunchy snack pairs fried garbanzo beans with lemon-pepper and Creole seasonings. You’ll know the garbanzo beans are done frying when they begin to jump around the skillet!”
The conversation on Maureen’s delicious Cucumber, Ginger, and Prosecco Sangria centered on brandy. What kind of brandy to use for sangria? Here’s one excellent comment from a reader — all good advice!
Q: I just signed a lease for a new apartment, which I’m very excited about. I love the place, but the kitchen comes with a glass electric stovetop. I’ve invested in some good Le Creuset pieces over the last few years and they’ve become my go-to cookware. I use my grill pan alone three to four times a week sometimes!
