Nuts
Page 5
Recipe: Chocolate Mexican Wedding Cookies
Whether you also know these little powdered sugar-dusted cookies as Russian tea cakes or Italian wedding cookies, these buttery, nutty cookies are a welcome addition to any cookie plate — especially since they can be made ahead and frozen. You can use almost any nut that you’d like, and this version adds cocoa powder and cayenne pepper for a taste that’s reminiscent of a mug of spicy hot chocolate.
May 1, 2019
Recipe: Linzer Bar Cookies
Classic Linzer cookies have a lot of yummy things going on for them. These buttery, nutty cookie sandwiches have a peekaboo cutout at the top to showcase the jewel-toned jam nestled inside, all dusted in powdered sugar. But all the rolling, cutting, and filling might be a more involved project than you’d like to tackle, especially around the holidays.
May 1, 2019
How To Make Mandelbrot
Mandelbread, or mandelbrot (or mandelbrei, as I knew it as a young child), is an Eastern European and Russian Jewish twice-baked cookie. In some ways it is like its cousin, biscotti, the famous Italian twice-baked cookie, but mandelbrot is richer in eggs and fat and bakes up into a softer, more delicate cookie, with a toasty exterior that pairs as well with hot teas, as biscotti does with espresso.
May 1, 2019
How To Make Magic Cookie Bars
Crispy, sandy, creamy, gooey, sweet, chocolatey, and nutty — this recipe is part-candy, part-cookie, and all delicious.
May 1, 2019
Recipe: Black Salt-and-Pepper Roasted Cashews
Salt and pepper became an iconic duo for many reasons, but the one we’re interested in when it comes to these cashews is the flavor. The pepper in this recipe (both cayenne and black pepper) you already know well, but we’re not using just any salt here — Asha Gomez’s recipe calls for kala namak, or Himalayan black salt, which, in actuality, turns out to be pink. This salt has rich umami flavor and a sulfurous undertone.
May 1, 2019
A Vegan Trick for an Even Creamier Smoothie
Just as important as building layers of flavor in your smoothie is tackling the texture. There is a simple trick that every vegan knows for whipping up a thicker smoothie with a milkshake-like creaminess, and it’s hiding out in your pantry. The secret to a creamy, ultra-velvety smoothie is not found in the dairy aisle — it is right inside your pantry. Raw, unsalted cashews are a classic ingredient for whipping up thick and creamy smoothies every time.
May 1, 2019
How To Make Slow-Cooker Chex Party Mix
Snack mix, or party mix, is a staple of celebration at our house: kids’ birthday parties, our Christmas Eve Risk marathon, and that particular big game that happens once a year. Big batches of this salty, savory snack are required to fill party bowls and kids’ cups, but that means I need my oven or microwave running for several hours to get all my snack mix dry, so I rely on a slow cooker to get a big batch of snack mix ready for celebrations.
May 1, 2019
How To Make Classic Hummingbird Cake
Hummingbird cake tastes like it could be the love child of banana bread and pineapple upside-down cake. In this Southern classic, bananas and crushed pineapple moisten a spiced cake sweetened with brown sugar and studded with pecans, and then whole the cake is coated in perfect cream cheese icing and decorated with pineapple flowers.
May 1, 2019
Recipe: “Second Chakra” Granola
Will this granola — a nut- and seed-heavy blend with dried cranberries, coconut, and cornflakes — actually lead to feelings of wellness, abundance, and joy? We can’t say for sure, but Kiri Mah, the pastry chef at Oakland’s Pizzaiolo, says the name was inspired by a motivational speech in which the restaurant’s owner, former Chez Panisse chef Charlie Hallowell, urged the staff to cook from the second chakra.
May 1, 2019
Recipe: Almond Butter Granola
This granola is a favorite in my house, both spooned over yogurt at breakfast and just snacked on all day long. Sticky almond butter and maple syrup are a delicious magnetic force that pull the oats and sliced almonds into the sweet, jagged clusters that answer the call of my crunchy granola cravings. This is the goldilocks of granola recipes: It’s not too clustery, and not too loose. Instead it’s subtly sweet and nutty, with just the right amount of small, crunchy clusters.
May 1, 2019
Recipe: Weeknight Vegetable Stir-Fry
This is the easy, wholesome stir-fry you’ll want to keep in regular rotation in your meal plan. It will win you over with its fresh medley of crisp, crunchy veggies and coating of savory-sweet sauce. You’ll go back to it again and again because it’s a quick and reliable meal, asking no more of you than chopping veggies and spending less than 20 minutes at the stove. When it comes to vegetable stir-fries, the possibilities are nearly limitless.
May 1, 2019
How To Make Tender Baked Oatmeal Cups
These baked oatmeal cups are not your average oat muffin. Nope, crack into the thin, crispy exterior of these muffin pan masterpieces and you’ll find a moist, creamy interior brimming with breakfast-friendly sweetness and warm spices. One taste and you’ll wonder where these hearty, portable breakfast bites have been all your life.
May 1, 2019
Recipe: Marzipan Layer Cake
Almond-lovers, this playful marzipan cake is for you. It’s made with almond flour and marzipan — a rich, sweetened paste of ground almonds — leaving you with a dense, moist cake steeped with the flavor of this nut. The cake is wrapped in a coating of buttercream frosting and decorated with colored marzipan cut-outs you can create and shape yourself.
May 1, 2019
Recipe: Flourless Chocolate and Almond Layer Cake
This cake has magical synergy. With no flour at all, this delicate and tender almond cake is based on the taste of ancient recipes, yet it’s made with modern cake-baking techniques. You’ll bake this cake in a jelly roll pan and split it into threes to make the layers. We’ll keep running with the theme of almonds with a nutty chocolate cream cheese filling. To finish, the cake is covered with chocolate ganache and toasted almonds.
May 1, 2019
How To Make Nut Milk from Almonds, Cashews, or Any Other Nut
Cashew milk, almond milk, hazelnut milk! All of these mylks use the same simple technique.
May 1, 2019
Recipe: Peanut Butter Chocolate Icebox Cake
Look, I have zero restraint when it comes to chocolate and peanut butter and showed none in creating this over-the-top chocolate peanut butter icebox cake. Not even trying to humble-brag here — this is the best chocolate peanut butter no-bake dessert that ever existed. Built on the back of the classic buckeye candy, this icebox cake is a decadent Reese’s-lover’s dream.
May 1, 2019
Recipe: Kung Pao Cauliflower
A staple of Chinese Sichuan cooking, kung pao chicken is a spicy stir-fry of diced chicken, vegetables, peanuts, and chiles. It’s a delicious, satisfying dish to serve over rice. To make this weeknight- and vegetarian-friendly, we’ve swapped in a whole head of cauliflower for the chicken and employed a few easy-to-find condiments to form the sauce. The result is crisp-tender cauliflower, sweet bell peppers, and crunchy peanuts all tossed in a garlicky sauce.
May 1, 2019
Recipe: The Ultimate Spring Party Salad
Take this as advice from someone who dares to bring salad to a pizza and ice cream party: Your next party needs this stunning salad, because it satisfies everyone’s craving for something green on their plate while being darn delicious too. It includes everything you expect from a spring salad, like tender baby kale and arugula, fresh blueberries, salty pistachios, briny feta cheese, and hello, edible flowers!
May 1, 2019
How To Make Date Caramels
Date caramels are one of those culinary magic tricks that you can’t even believe works until you try it. You pulse whole dates with a few other ingredients, press them into a pan, and top with a bit of flaky salt. Just 30 minutes later you can cut out soft, chewy caramels that are free from added sugar (not to be confused with the loads of sugars naturally occurring in dates) and high in dietary fiber. You didn’t even have to turn on the stove.
May 1, 2019
How To Make Kentucky Bourbon and Walnut Pie
This bourbon-spiked, chocolate and walnut pie (aka we-can’t-call-it-Derby-pie pie) may well be the most controversial pie in the history of Kentucky. And controversy — and a lawsuit or two— has made this pie a part of Kentucky history. So eating a piece of this pie, you might say, is like eating a piece of history. But we’d argue that this pie isn’t just famous because of some back and forth over a name.
May 1, 2019
Recipe: Trail Mix Cookies
What’s not to love about trail mix? It’s equal parts sweet, savory, crunchy, and chewy — a perfect snack no matter what you’re craving. Throwing all these elements into a soft oatmeal cookie yields a one-handed treat that’s easier to eat than trail mix, yet still offers that same satisfying mix of dried fruit, toasty nuts, sweet chocolate, and yes, even salty bits of crunchy pretzel. Let’s just call these little guys trailblazers (pun intended), shall we?
May 1, 2019
Recipe: Vanilla Cashew Clusters
Cashews, vanilla, and cinnamon make for one seriously addictive combination.
May 1, 2019
Recipe: Chicken and Veggie Pesto Salad
Now that the summer farmers market season is in full swing, I know I can count on a steady stream of ripe seasonal produce and fresh herbs to make a roster of salads that are anything but boring. Full of a robust assortment of the freshest veggies, strips of juicy chicken, and tossed with a bright, herby pesto, this no-lettuce summer salad comes together with a single trip to the farmers market.
May 1, 2019
Recipe: Morning Glory Overnight Oats
Inspired by the hearty spiced muffins of the same name, morning glory overnight oats are a make-ahead breakfast with a sweet taste of what’s to come in the autumn months ahead. Like the muffins, you’ll find a warm blend of cinnamon and ginger plus hearty mix-ins like apple, carrot, raisins, and walnuts. What does your typical breakfast routine look like? This is the question you want to consider before stirring together and stashing your oats in the fridge.
May 1, 2019
How To Make Soft & Chewy Peanut Butter Cookies
My quest for a peanut butter cookie that's thick and soft, that bends rather than breaks when folded in two, has come to a glorious end.
May 1, 2019
Recipe: Vegetarian Chopped Liver with Shallots
Beans and walnuts join forces for your holiday spread!
May 1, 2019
Recipe: Honey-Garlic Chopped Chickpea Salad
Add this vibrant vegetarian salad to next week’s meal plan and you can bank on an easy produce-packed dinner loaded with crunchy textures and big flavors. It’s a play on classic chopped salad that puts chickpeas at the forefront for extra heft, and tosses them with a mess of crunchy veggies, a pop of fresh cilantro, and a spiced honey-garlic dressing to bring it all together. I love including salad night in my meal plan rotation, but not just any salad will cut it.
May 1, 2019
Recipe: Frozen 3-Ingredient Peanut Butter Pumpkin Bites
You only need three ingredients for these frozen treats: chocolate-covered pretzels, pumpkin purée, and peanut butter!
May 1, 2019
Recipe: Thanksgiving Lentil Salad
This dish ensures those who aren't eating turkey have something to call their own.
May 1, 2019
Recipe: The Best Eggnog That’s Not Eggnog
Real eggnog has a lot going for it — a velvety texture, that heady nutmeg scent, and a bang of booze, to start. In my family, it’s a tradition: On Thanksgiving weekend, we whip together cognac or bourbon or rum (I mean hey, who’s picky?) with a rich mixture of egg yolks, milk, heavy cream, and sugar.
May 1, 2019
Recipe: Dairy-Free Eggnog
Dairy-free friends, you now have cause to rejoice: A dairy-free eggnog can be yours for the sipping this holiday season! While it still contains eggs — it is eggnog, after all, and eggs aren’t considered dairy — we’ve found the perfect combination of plant-based milks, holiday spices, and sweetener that come together to be just as rich and satisfying as its traditional counterpart. And the best part?
May 1, 2019
Recipe: Butter Pecan Sandies
While there are many things I can tell you about my grandfather, the one thing you should know is that he loved pecan sandies. In fact, I cannot bite into these buttery, nut-studded cookies without thinking of him. This version, which he’d heartily approve of, is firm and sturdy, and greets you with a crisp edge all around that softens as you get towards the center.
May 1, 2019
Recipe: Trisha Yearwood’s Crock-Pot Chocolate Candy
The slow cooker is a mainstay of modern American cooking — but it’s not just you and me firing up the Crock-Pot on a weeknight. Famous chefs and celebrities are not above its charms, and this week we’re bringing you five recipes from five kitchen stars that show off their favorite ways to put the slow cooker to good use. For the average home cook (like me), homemade candy seems like an intimidating, labor-intensive thing to pull off.
May 1, 2019
Recipe: Soft & Chewy Granola
Forget everything you think you know about granola. Let go of your crunchy, overly sweet, oat-filled expectations, and the results are magically different and incredibly satisfying. This is nowhere near your average granola — which is exactly why I seriously can’t get enough of the stuff. There’s nary an oat in sight, and crispy clusters are forgotten.
May 1, 2019
The Healthy Store-Bought Snacks 3 Nutritionists Always Have on Hand
Stocking your home, car, bag, and office with tasty and healthful treats means you can stave off hanger attacks and avoid making Very Bad Decisions at vending machines.
May 1, 2019
Recipe: Toasted Coconut & Almond Chocolate Clusters
This a treat that straddles the line between snack and dessert — which is the best kind of treat, if you ask me. Enjoy a couple of clusters after dinner to cure a chocolate craving or snack on one or two mid-afternoon when you’re in need a little energy jolt. The no-bake bites aren’t fussy: They are simply clusters of toasted coconut flakes and sliced almonds that are held together by dark chocolate and finished with a sprinkling of flaky sea salt.
May 1, 2019
Recipe: Sticky Gluten-Free Lemon Cake
Perk up a gloomy afternoon by baking this easy gluten-free lemon cake. The best part of this rustic cake comes at the end, when it’s doused with a fresh lemon syrup so that every bite is moist and bright with happy lemon flavor.
May 1, 2019
Recipe: Slow Cooker Cashew Chicken
If a generous helping of crisp vegetables and tender morsels of juicy chicken lightly dressed in a savory sauce are what you seek, then your best bet is to look outside the takeout box and into your slow cooker. Since the only real requirements of cashew chicken are the cashews and chunks of juicy chicken, let’s go wild and add fistfuls of carrots, broccoli, bell pepper, and snow peas to this simple supper.
May 1, 2019
Recipe: Coconut, Apple, Date & Almond Breakfast Mix
Coconut, apples, dates, and almonds combine for a fresh and easy take on muesli.
May 1, 2019
Recipe: Peanut Chicken Power Bowls
If power bowls and Buddha bowls aren’t already part of your weekly meal plan, this is the recipe that will convince you they should be. The crispy chicken bites are coated in a soy sauce-spiked peanut sauce, and served in a bowl with a rainbow of vibrant, crisp veggies. It’s a nourishing meal you may just start making every week. One of my favorite things about Buddha bowls is how well they lend themselves to meal prep.
May 1, 2019
This Is the Best Almond Butter Money Can Buy
When we rounded up a list of our 100 most essential grocery items for Kitchn 100, I knew that Justin’s Maple Almond Butter just had to make the cut. (After all, it’s always on my personal grocery shopping list.) Any kind of nut butter earns a gold star in our book, but this nut butter is different. Justin’s Maple Almond Butter is so good, you’re going to end up eating most of it just straight out of the container.
May 1, 2019
Recipe: Ottolenghi’s Cauliflower, Pomegranate, and Pistachio Salad
At first glance this recipe looks and feels so classic Ottolenghi — one you’d find in the pages of one of his first three tomes. It’s full of fresh ingredients and layers upon layers of flavors and textures, something I’ve come to expect from him. But what makes this warm, herb-heavy salad different is that it comes together in way less time and calls for just 10 ingredients.
May 1, 2019
Recipe: Dorie Greenspan’s Chocolate-Covered Chai-Tea Bars
They're filled with warm spices and topped with a milk chocolate glaze.
May 1, 2019
Recipe: Wild Rice Pilaf with Squash, Pecans, and Cranberries
Wild rice, roasted squash, dried fruit, and nuts make for the perfect fall pilaf.
May 1, 2019
Recipe: Blueberry Walnut Overnight Oats
A simple, satisfying way to start you day.
Apr 30, 2019
The $5 Aldi Find You’d Think Came from Trader Joe’s
It's time we start thinking of Aldi for fun, interesting, and flavorful snacks.
Jul 24, 2018
This 2-Ingredient Recipe Upgrades Any Salad
There aren’t a ton of excellent restaurants where I live. But there’s little traffic, I run into people I’ve known all my life at the grocery store, and my friends have been my friends nearly all my life, so for what it lacks in dining, it makes up for by simply being the place I want to be. But good lord, trying to find a decent salad a shade more interesting than a Caesar is a struggle, which is why I’ve had to really brush up on my at-home salad skills.
Apr 26, 2018
Recipe: Sheet Pan Chocolate-Almond Toffee
Toffee is one of the best holiday gifts you can give friends, family, and yourself! It can be made in advance, and one batch makes a lot but you only need a small piece of the crisp, rich, chocolate-y treat to be satisfied. All you have to do is cook butter and sugar together into a buttery caramel, then let it cool with a layer of melted deep, dark chocolate and toasty almonds on top until you can break it into beautiful shards.
Feb 6, 2018
Recipe: Beet “Ambrosia”
You know what I love? Being surprised by a familiar ingredient or an old recipe. This beet ambrosia does both. Ambrosia is typically a sweet fruit salad studded with marshmallows and chopped nuts, dressed with a sweet, creamy dressing. Beet ambrosia takes its visual cues from traditional ambrosia, but is decidedly savory. A bite of this beet ambrosia is like a bite of the classic beet and goat cheese salad, but easier to eat.
May 30, 2017
Recipe: Roasted Pears with Bacon and Blue Cheese
Bacon and blue cheese work their magic.
Mar 17, 2017
Recipe: Nutty Banana Sheet Cake
Now here’s a wholesome cake you can feel equally happy about for dessert as you can for breakfast. A fluffy sheet of banana cake is the perfect partner to a mix of crunchy, earthy nuts and seeds. To make this wholesome cake a bit more sweet, we’re finishing it off with a drizzle of bittersweet chocolate. I love the ease of making this cake. Like banana bread, it’s a one-bowl wonder, thanks to the use of oil instead of creamed butter and sugar.
Jan 9, 2017
Recipe: Syrian Stuffed Pumpkins
This is one of the two stuffings I created with the mother of the Syrian refugee family we hosted for Canadian Thanksgiving. We found that bringing the foods of two traditions together is more than the delicious dish it creates. It’s a symbol of an intention for harmony and our willingness to find the parts and pieces in our own stories that make room for the parts and pieces in another.
Nov 9, 2016
Recipe: Chicken Waldorf Salad
All you have to do to make chicken salad a hundred times more interesting is add in a chopped apple. An apple adds crunch, sweetness, and freshness, and you’ve also taken care of eating a serving of fruit for the day. When apple season hits, make this chicken Waldorf salad your go-to lunch, or leave a batch of this in your fridge so that dinner is waiting for you when you get home.
Sep 29, 2016
5-Minute Freezer Side Dish: Sweet & Spicy Broccoli
Watch the video to learn how to make this easy side dish.
Aug 17, 2016
How To Make Eggplant Noodles
Consider eggplant noodles a short-and-sweet introduction to eggplant. These noodles don’t require a spiralizer, they don’t need to be salted (as some would argue all eggplant does), and they cook quickly. They also utilize one of eggplants often bemoaned qualities — they are incredibly absorbent. These noodles will soak up any sauce they are tossed with, becoming even more flavorful.
Jul 26, 2016
Recipe: Carrot Peel Pesto
While it’s not always necessary to peel carrots, there are a handful of instances — like cutting them to eat raw, or grating them for a salad or cake — where you’re better off removing their slightly bitter skin. But that doesn’t mean you should just toss the peels in the trash or compost bin. Think of carrot peels not as waste, but as a whole other ingredient in your kitchen.
Jun 17, 2016
Recipe: Upside-Down BBQ Chicken Bowl
Barbecue is a much-loved summer meal in my house, whether it’s a slow cooker full of pulled chicken in sauce, or a slab of ribs from our local BBQ truck — smoky and fatty, leaving drippings down your arm as you gnaw them on the back porch. Pork, chicken, beef — whatever the meat, barbecue is such a treat, and I especially love a good chicken barbecue sandwich topped with crunchy, creamy slaw. But for an everyday meal, I like to flip the bowl and start with the vegetables first.
Jun 2, 2016
Justin’s Nut Butters Now Owned by the Same Company as SPAM
In the summer of 2004, Justin’s made its humble public debut at a Colorado farmers market. Today you can find Justin’s products in 40 percent of all grocery stores nationwide. Not surprisingly, the company’s strong growth and dedicated following captured the attention of industry giants, which led to their recent acquisition by Hormel. That’s right – Justin’s and SPAM are now owned by the same company.
May 23, 2016
Recipe: Riesling Rhubarb Crisp Layer Cake
This Riesling rhubarb crisp cake has it all: tender white cake, rhubarb-strawberry compote and matching buttercream, a crispy oat crumble, and a fanciful, ruffled finish. It’s the perfect cake to bake when you’re feeling like showing off your cake-baking skills or looking for a weekend project to tackle when you want to spend the day in the kitchen.
May 20, 2016
Recipe: The Kitchn Cookbook’s Cold Peanut Sesame Noodles with Pan-Seared Chicken
When I was 17 and an ardent vegetarian (I’ve since recovered), my good friend Allison introduced me to soba noodles. These nutty, chewy, buckwheat strands cooked up faster than pasta and were delicious with a quick sauce of rice vinegar, soy sauce, sesame oil, and minced ginger. I was doing much of my grocery shopping at Asian markets at the time and buying soba noodles by the armful. But then I found peanut sauce and my soba noodles took on a whole new, far more delicious life.
Jan 20, 2016
5 Simple & Festive Ways to Make Spiced Nuts
Spiced nuts are a staple during the holiday season; whether you’re serving them at an upcoming gathering, or gifting a batch to your nearest and dearest, homemade spiced nuts are nearly effortless. Gather a variety of raw nuts and/or seeds and a few flavoring agents — like spices, zests, extracts, and oils — and you’ve got the ingredients to make some magic. We’ve got five creative recipes to take your favorite snack to the next level.
Dec 3, 2015
A Pecan Expert Explains When (and How) to Shell a Pecan
Who: Tucker Pecan Company What: Southern Pecans Where: Montgomery, Alabama Got a pecan tree in your yard? Well, today you’re in luck: David Little, president of Tucker Pecan Company, is sharing a few gathering and shelling tips. In the fall, when the green outer hull enclosing each nut opens, the pecans are ready for harvest. At commercial pecan orchards, machines are used to shake them out of the trees.
Nov 13, 2015
California’s Pistachio Trees Are “Shooting Blanks” This Year
“Shooting blanks” is not a phrase you usually see associated with nuts, but that’s the phrasing used to refer to pistachio nuts that never produce the meat inside, just hollow shells. And this is a surprisingly widespread problem this year in California. While hollow pistachios aren’t unusual, they usually only occur in about 10 percent of the crop.
Sep 15, 2015
5 Times to Splurge and Use Nut Oils
Sometimes it’s the little things that make the biggest differences. So, the next time you want to treat yourself to a meal or snack that’s just a little more special, consider opting for a flavorful nut oil in place of your regular olive or coconut oil. Nut oils have a flavorful and very distinct taste, along with the ability to really make a dish shine. Whether you go for walnut, hazelnut, pistachio, or almond oil, you really can’t go wrong.
May 28, 2015
I Tasted Halva for the First Time, and Here’s What I Made with It
I’m not sure when halva first crossed my radar — it might have been mentioned in some of the many food blogs I scan every week, in a food magazine, or on a restaurant menu, but I’ve been wondering what it is for a while. I knew it had sesame in it, and since I love sesame desserts, I put it on my to-try list. I recently was able to get my hands on some, and here’s what I thought of this Middle Eastern confection!
May 6, 2015
5 Smart Ways to Use Up Leftover Nuts
Whether I buy nuts from the bulk bins or go for the pre-packaged bags, it’s inevitable that I end up with bits and pieces of everything, but never quite enough of one variety to use in a recipe — a few tablespoons of pistachios here, a spoonful of walnuts there, maybe a quarter cup of pecans. My simple (and budget-friendly) solution? Just blend them all together. There are plenty of recipes where a mixture of nuts works just as well, if not better, than a single variety.
Apr 6, 2015
What It Takes to Produce One Jar of Peanut Butter
We know all about what is in peanut butter, but how does it get to us as consumers? You can grind your own on the spot at many grocers, but popular commercial brands still line the shelves alongside newer specialty brands. How are they made? Sorry, Virginia, but there isn’t a magical peanut butter fairy. Instead it’s a process that begins with roughly 500 runner peanuts.
Oct 30, 2014
How Peanuts Are Grown & Harvested in Alabama
Who: Carl Sanders What: Peanut farmer Where: Coffee County, Alabama Carl Sanders is one of 25,000 peanut farmers in the major producing areas of the United States. Coffee County, Alabama, is where generation after generation of his family have turned the soil year after year to harvest the sand-loving legume.
Oct 28, 2014
Homemade Gift Recipe: Skillet Toffee
When I was a child, there weren’t a lot of sweets in our house, but come Christmastime, little teasing bits of my mom’s holiday toffee would show up in my normally sugar-starved lunch bag during the week before school let out. Then, during our annual Christmas Eve tamale party, huge platters would appear, with piles of the stuff stacked high like poker chips Though I moved across the country almost twenty years ago, she hasn’t missed a single season of toffee.
Dec 5, 2013
Kung Pao Cauliflower
Kung Pao Cauliflower
Jun 6, 2024
Homemade Peanut Butter
Homemade Peanut Butter
Feb 12, 2019
Creamy Chia Pudding
Creamy Chia Pudding
Jul 20, 2017