The surefire way to make my toddler happy is to give her gummies. It doesn't matter if they're regular, organic, or even vitamin — if it's in gummy form, she'll eat it. She's onto something, though, as I sometimes find myself sneaking one of her treats for myself and wondering why they're always marketed to kids. Here's a homemade gummy recipe with a tasty tea twist for grown-ups instead!
Mini tart shells are great to have on hand; they're ready to bake into a quick dessert or savory bite at the drop of a hat. This tart dough is stable, rich with butter, and designed specifically to be frozen and then baked straight from the freezer — but that's not to say you can't bake them right away. We've got you covered on all fronts.
Fruit leather might seem like a snack reserved for kids, and although I've outgrown the big commercial brands that don't really contain much fruit at all, I still have a soft spot for the ones they stock at the checkout counter at Trader Joe's. I've been making it at home occasionally the past few years; here's my recent favorite flavor combination: juicy blackberries with spicy serrano peppers. Trust me — it's not as odd as you think!
While I'm not one to turn my back on the nostalgia of a simple grilled cheese sandwich (Okay, maybe with a little mayonnaise...), I have to admit a straightforward classic won't cut it for me as a meal. This Muenster grilled cheese, generously filled out with avocado and baby arugula, is satisfying enough to both my eyes and my belly to qualify as lunch or a light dinner. The elements that make it so substantial — smooth Muenster, creamy avocado, and a tangy combination of mayonnaise and Dijon mustard — also give it a melt-in-your mouth flavor and texture.
In some ways this creamy pasta dish is reminiscent of a familiar Reuben sandwich or German-style mashed potatoes, but it's also so much more. When I was dreaming of new ways to use sauerkraut — perhaps the most ubiquitous fermented food there is — I kept circling back to potatoes.
There's no avoiding all the candy bark around the holidays — peppermint bark, I'm looking at you — but there's no reason why bark can't be a year-round affair. And while peppermint bark probably doesn't fit into your idea of an everyday food, here's a bark that just might change your mind. All you have to do is freeze Greek yogurt with some fun toppings, and boom — healthy yogurt bark is ready for snacking!
Fusion foods are created when ingredients, flavors, or a technique from one cuisine combine with those of another. I like to call these kinds of dishes "When Harry Met Sally" recipes. These recipes are born when you think two different things can't possibly be friends because something will inevitably get in the way. But those two flavors keep bumping into each other (sometimes in your dreams) because — despite their differences — it's just meant to be. And so you surrender to the union and everyone is happy in the end. History has proven that, perhaps, there's no better type of fusion food than East meets West.
Quesadillas are one of those foods that can go in numerous directions — the filling is 100 percent up to you. And when it comes down to it, they don't really require a recipe. Instead, I like to pick one ingredient I'm currently inspired by and build a quesadilla around that flavor.