This zucchini bread is gluten free and healthy too. The ground flax and chia seeds give it more protein which helps you stay full. Also, the chia… by reddirtramblings on Sunday, July 22, 2012
These scone are delicious eaten slightly warm with a spoon of homemade jam and whipped cream.
Crisp and golden on top whilst being soft and light in… by leohnoramakes on Sunday, July 22, 2012
How to make delicious Strawberry Jam to spoon over your freshly baked scones. Requires waiting overnight. by leohnoramakes on Sunday, July 22, 2012
5 / 5 Stars | 10 Reviews
by Heather
“Coconut-flavored rum, pineapple juice, and orange juice make a great summer cocktail.”
Great cheese for a beginner cheese maker. by therealshari on Friday, July 20, 2012
4.83 / 5 Stars | 5 Reviews
by Paula
“This is a super easy, very tasty relish recipe that improves with refrigeration. It’s a great way to use summer corn and other fresh garden vegetables, and tastes great with a variety of meals. Present one of the colorful jars to a friend!”
5 / 5 Stars | 4 Reviews
by Kris
“Cherry juice joins gin and cherry brandy in this refreshingly fruity cocktail.”
4.23 / 5 Stars | 12 Reviews
by William Anatooskin
“This spicy dhal curry is a lovely complex soup. An exotic blend of fenugreek seeds, yellow mustard seeds, garlic, crushed chili pepper, turmeric, and curry powder is absolutely heaven to your senses!”
I just realized we are almost halfway through with summer and while I should be totally stoked about this — seeing as we’re melting through our fourth heatwave so far this summer in NYC and given what awesome things are in store for the fall — I am spectacularly bummed as I am just getting used to having an avalanche of delicious summer produce at my disposal and haven’t had time to do half of what I wanted to with it yet. Plus, this guy turns three at the end of the summer and I can’t, I won’t accept it. More time, please! For everything.
I missed you last week, a crazy week that did not entail, as hinted, a vacation but the heard-it-all-before-so-I’ll-spare-you tune about too much to do and too little time. I’ve been cooking more this month then my absence let on, just not a lot of things that seemed worth stepping up to this internet microphone to clear my throat and tell you about, things like oatmeal strawberry cookies (utterly delicious, but only for the first hour, after which they became chewy and sad, sigh) and a spectacular amount of broccoli slaw (five batches already this summer, a record). A summery salsa fresca with the first cherry tomatoes to go with our huevos rancheros and a streamlined version of this summer squash torte we can’t get enough of (there are new notes in the recipe, but I’d like to reshoot it and add more details soon, too). I made heart-shaped tiny whole wheat cherry chocolate chunk scones (closet Cherry Garcia fiend, here) for a friend’s daughter’s second birthday party and I’ve been fiddling around with various baked chicken tender recipes (for times when you crave crunchy chicken but have little desire to deep- or shallow-fry anything), looking for a winner.
… Read the rest of bacon corn hash on smittenkitchen.com
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