One of my all-time favorite ice cream guilty treats is Magic Shell. You know this stuff, right? The chocolate sauce that hardens on your ice cream? It's expensive and has hydrogenated-thingummies, so imagine my delight when I found out it is very easy to make — with only two simple ingredients.
I've come to an important realization: While hot fudge is fine and good, an ice cream sundae just isn't complete until it has thick, salty caramel drizzled on top. With summer right around the corner, I think it's time for us all to practice our 'quick, make a batch of caramel!' skills. It's easier than you may think.
Butterscotch sauce will always and forever reign king of the ice cream toppings in my world. And rich butterscotch-flavored blondies? I'm all over that. Don't even get me started on pudding. Do you love butterscotch, too?
Raita is a mixture of yogurt, vegetables, and often fresh herbs (sometimes a little fruit makes its way in here too) that's served alongside spicy curries across India. It is the ultimate cooling agent when your mouth starts to burn with heat from chilies. It's also just wonderful atop a bed of wilted greens or swirled into soup. Raita is the perfect thing to have hanging around in the fridge. Have you ever had raita? Here's a very simple recipe to make a bowlful at home.
The heaviest, most awkwardly wrapped and cautiously placed gift under my Christmas tree this year was a bowl full of homegrown Meyer lemons. While here in New York we're fully ensconced in cellared vegetable season (turnips! beets! potatoes!) my family in California is kicking off citrus season, so I was lucky to have some beautiful Meyers brought straight from Los Angeles.
We blew through a few of them right away — squirted into cocktails and squeezed over ricotta pancakes — but to clear out the rest, I needed a quick solution, ideally one that would keep well and get me through the rough patches of an east coast winter.
Every holiday season we ask a few friends to join us at The Kitchn for a series of guest posts that range from favorite holiday recipes to family memories and traditions. Today's guest: Erin Scott of Yummy Supper, a blog I have really admired this year. Welcome Erin!
Our holidays have gotten more and more simple, and I couldn't be happier.
Instead of rushing around trying to buy loads of stuff we really don't need, we try to savor time with our kids, our friends, our family - the simple pleasures. Like so many others, a huge part of my family life revolves around food; and with kids home for winter break, we get even more time in the kitchen to play.
The deeply browned and greasy scrapings from the bottom of the roasting pan might not look like much when you first take the turkey out of the oven. But those drippings are Thanksgiving manna. Let's make some gravy.