In my opinion, corn is the quintessential summer vegetable/fruit/grain/whatever you want to call it. You can throw it on the BBQ, eat it straight off the cob, or make the kernels into a dish of their own. It's so versatile!
As you probably know, corn is naturally high in sugar (think corn syrup), so it takes on a really great dimension of flavor when caramelized. That's why one of my favorite ways of cooking corn is to take it off the cob and toss the kernels in a hot cast iron pan. It's also a quick and simple way to prepare it.
(Note: this is not a sponsored post, I just honestly loved this next tool so much that I wanted to share..)...
Hummus is a lovely, healthy, and versatile dip, but I'm sure you already knew that. What you might not know though, is just how easy it is to make at home! With this Three-Minute Hummus recipe you'll be on your way to dip-ville in no time.
What you'll need:
1 cup Canned Garbanzos (Note: this is less than the contents of a can)
1 Tbs Tahini
2 Tbs Lemon Juice
1 Tbs Syrup (from the garbanzo can)
1/4 tsp Turmeric Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1/4 tsp Kosher Salt
2 Garlic Cloves, Crushed
2 Tbs Extra Virgin Olive Oil (plus extra for a drizzle on top)
Place all ingredients into a food processor. I use and h...
Friday's here, and it's a little (fine... a lot) cloudy,but don't let the June Gloom get you down! Just because it's been overcast along the Southern California Coast for a few weeks, doesn't mean we can't partake ina little tropical cocktail! Who's with me?
Well, today I bring you a little glass of sunshine to ease these gloomy skies. This Tipsy Pineapple cocktail is refreshing, tropical, and just takes a minute to make, so why not grab a glass and try it for yourself!
If there’s one thing I can always count on turning out well, it’s chocolate chip banana bread.
I’ve been making banana bread since I was a kid, and perfecting the recipe for years. I’ve been told many times that this is the best banana bread ever (not kidding, plus I totally agree), and people are always asking me how I make it. So, now that you’re about to have the precious recipe for the “best banana bread ever”, why not whip it up and judge for yourself!
Now, I know you’re excited to see the recipe and some photos like always, but today we are going to do things a little differently. Instead of sharing my usual step-by-step pictur...
If you don’t like brownies you probably also don’t like sunshine, rainbows, and puppies, because you’re clearly a monster.
These delicious brownies are fudgy, soft, and rich. They’re also so good that you may have to hide them to keep from eating the whole tray within a day.
The great thing about this recipe is that it is easy and can be modified to be dairy free. Instead of butter, just substitute vegetable or coconut oil (I change it up depending on the audience eating them and they always turn out great). You’re also absolutely able to put your own spin on the flavor of these brownies- just take out the nuts and add a shot of espresso to get mocha brownies, or...
When you hear the word ‘pickle’ I’m guessing your mind automatically thinks about large green dill pickles or those bread-and-butter pickle chips you get on a burger? Well, my friend, you’re in for a surprise because these are not the kind of pickles I’m referring to.
Asher and I make rice bowls for dinner quite often because they are easy, delicious, dietary-restriction sensitive*, and customizable. (Not to mention we can make fried rice a few days later with any leftovers.) But they can get pretty boring unless you know what to put on them, which is why we always make quick pan-asian toppings!
I call these pickles “pan-asian” because we when we make th...
It's Friday; you deserve a cocktail. Why not treat yourself to an ultra refreshing and simple Satsuma Rosemary Splash? It's a drink made from a few in-season ingredients that's sure to please.
On my way home today I decided to swing past the market and noticed that satsuma mandarins were on sale. Growing up, tangerines were one of my favorites and always around the house when in season, so obviously my first thought upon seeing them was 'oooh, it's cocktail time'. (my brain works in mysterious ways...)
This lightly sweet and vibrant cocktail will make you feel like a kid again (minus the whole alcohol thing...) and tastes best...
I've been a pesto lover since I was a kid. I mean really, what's not to love. It's great with pasta, as a dip, on pizza, or on your finger as you're taking it out of the Cuisinart... Regardless of how you enjoy it, you can now make it at home with this super fast, inexpensive, and easy recipe. (Seriously, it only takes about 5 minutes to make and consists of 8 easy to find ingredients.) It's also really versatile because it tastes great both hot and cold.
One trick I've discovered while making pesto over the years is to use almond meal (aka almond flour) instead of whole almonds. Believe me, it will make your life SO much easier and it makes a much smoother,...