This refreshing and light green tea is simple to make and delightful sweetened or unsweetened. by Guest on Sunday, August 18, 2013

This basil infused green tea is sweetened with fresh watermelon juice and Watermelon and Basil ice cubes. It is refreshing and delicious, and the ice… by Guest on Sunday, August 18, 2013

These Root Beer Caramels almost taste like a root beer float! They are very chewy but soft too! by Guest on Sunday, August 18, 2013

by Oscarsmum on Sunday, August 18, 2013

4.54 / 5 Stars | 237 Reviews

by Kaylene Dow

“This all purpose salsa is great on tortilla chips, tacos and other Mexican-style favorites. Roasted jalapeno chile peppers give the salsa an excellent flavor.”

View Complete Recipe Details and Reviews

Happy Saturday! Taking a little time to read and relax this morning? Then catch up on all the posts that had readers talking this week, including 10 must-see food vines, how not to die from botulism, the best way to spend a little money at Williams-Sonoma, and a cool tip to keep guacamole green. Enjoy!

15. What’s the Best Way to Spend $25 at Williams-Sonoma?
14. 10 Crazy Food Vines You Need to See
13. Mari and Adam’s Colorful Craftsman Kitchen
12. Recipe: Sun-Dried Tomato and Pesto Rolls
11. How To Be Ready for Anything
10. 5 Essentials for Solo Cooks from Joe Yonan

More

4 / 5 Stars | 238 Reviews

by Dorothy

“Whip up a delightful Alfredo sauce with skim milk, chicken broth and flour in place of heavy cream. Parmesan cheese gives it just the right zing. Add sauteed onions and garlic and lightly cooked broccoli, and you have a terrific dish!”

View Complete Recipe Details and Reviews

 Recipe: Fresh Clam Chowder 

Happy weekend! Are you getting ready for back-to-school time? Spending one last weekend at the beach? I’m dreaming of this clam chowder Sara Kate shared this week, and of fresh summer jam. What about you? What’s piqued your hunger to cook this week? We’d love to hear all about your cooking plans this weekend! 

More

Every year in August and September our garden is awash in green chiles— poblanos and Anaheims. Every few days we’ll pick several and take them into the kitchen to roast. Our favorite way to eat them? Marinated with a little olive oil, vinegar, and salt. That’s all. Sort of like the traditional preparation of roasted red bell peppers, but with green chiles instead. Both Anaheim chiles (similar to New Mexico or Hatch green chiles) and poblanos are relatively mild chiles so they can usually be eaten straight as described below. Though once in a while you will get a HOT one. Best to save those for salsa. Those of us who are more adventurous chile eaters will roast the jalapeños growing in the garden and prepare them the same way. If you have a gas stove, the easiest way to roast the chiles is directly over the flame of a gas stove burner. We’ve prepared the following video to show you how.

Continue reading “Roasted Green Chiles in a Light Vinaigrette” »

Every year in August and September our garden is awash in green chiles— poblanos and Anaheims. Every few days we’ll pick several and take them into the kitchen to roast. Our favorite way to eat them? Marinated with a little olive oil, vinegar, and salt. That’s all. Sort of like the traditional preparation of roasted red bell peppers, but with green chiles instead. Both Anaheim chiles (similar to New Mexico or Hatch green chiles) and poblanos are relatively mild chiles so they can usually be eaten straight as described below. Though once in a while you will get a HOT one. Best to save those for salsa. Those of us who are more adventurous chile eaters will roast the jalapeños growing in the garden and prepare them the same way. If you have a gas stove, the easiest way to roast the chiles is directly over the flame of a gas stove burner. We’ve prepared the following video to show you how.

Continue reading “Roasted Green Chiles in a Light Vinaigrette” »