I grew up in New Jersey where the much smaller blue crab reigns supreme. As a kid, the idea of gigantic crabs up to six feet long wandering around on the bottom of the ocean was both exciting and slightly scary. Eating these crabs was like traveling to a different world. As I later learned, it was a different world back then. Our family was not particularly wealthy, and I never remember king crab even being in the same class as Maine lobster....
The perfect bars for me and my family pack a pucker that’s tamed by a slightly sweet, buttery, and crisp shortbread crust. The lemon curd is firm enough to hold its shape when cut, but still rich and creamy like pudding. Video: How to Make Lemon Bars Also, head over to YouTube to watch our Senior Editor Summer Miller make this recipe with her kids as part of our Simply Kids Cook YouTube series!...
Cuts of Beef: You have quite a few options when it comes to which cut of beef is best. Some of our favorites include: Top RoundSirloin TipCenter-Cut SirloinBottom RoundEye of Round How long will Classic Roast Beef take to fully cook? The total cooking time will depend on the size of your roast and desired doneness. Smaller roasts will cook faster, while larger roasts may need more time. Use a meat thermometer for complete accuracy for food safety and doneness preference....
Clean Ingredients We love these honey nut bars because they are super easy to make. Even better though, they also have only clean ingredients, most likely things you already have in your pantry! While the recipe calls specifically for almonds, pecans, walnuts and sunflower seeds, you could really use whatever nuts you have on hand, just making sure it is mostly softer nuts – like the pecans and walnuts. Cashews and hazelnuts would be great to try!...
We recently went on a trip to the southern Caribbean to the island of Curacao. It was heavenly. We had quite a number of adventures there including snorkeling to a sunken tugboat and riding an ostrich, but those are stories for another time. One of my favorite things about the island was the food. Every night I felt like I was touring a version of Top Chef Caribbean. I love sampling local eats when I travel....
I first encountered this delightful pea salad at a friend’s potluck. It was one of the dishes that everyone went back to for seconds. How to Make Pea Salad This recipe uses frozen peas, which you don’t even have to defrost, green onions, water chestnuts, and smoked almonds. The peas do thaw a bit, but they’re wonderful cold and crunchy too. I’m not sure of the original source of this pea salad recipe, but since the recipe calls for Smokehouse Almonds, perhaps the almond company?...
Use your leftover corned beef and cabbage, put some cheddar on there, and slap it between two slices of rye or make it with deli sliced corned beef and cabbage. I’m even including my instructions for Corned Beef as a bonus 🙂 Easiest Slow Cooker Corned BeefI go the simple route with my corned beef. I buy a corned beef brisket and toss it in the slow cooker. Add 2 cups beef broth (we don’t do beer here), and 1/4 cup Worcestershire sauce....
Another creamy pasta to add to your arsenal, another to-die-for mushroom recipe!!😇 Creamy Mushroom Pasta How do you make a steaming bowl of pasta smothered in a creamy Alfredo sauce even better? Load it up with garlicky buttery mushrooms!!!🍄🍄🍄 There’s few things in this world that can rival the feeling of satisfying a craving for a big bowl of creamy pasta. And this one not only hits the spot, it’s so good it’s going to have you doing the happy dance around the kitchen (because there’s every possibility that half of it never makes your plate!...
The food of Florence is renowned, albeit simple and with roots in peasant cuisine. One famous dish, a hefty Tuscan steak, is grilled and often served on a bed of spinach with a few lemon wedges. What Does ‘Florentine’ Mean in Cooking? In fact this dark, leafy green is so frequently found in dishes from this region that seeing the tag “Florentine” in the name of a recipe usually implies that spinach is involved....
As a blogger, I create a lot of different recipes for Kitchen Sanctuary and for other websites too. That means we’re usually eating something different at least 3 or 4 times a week. This recipe (and the beef version) is one of those old favourites on my regular recipe rotation list for those days I don’t have to cook up something new. Super quick to prepare and easily made gluten free too....
The skin is the best part, and I’ll share a few tips with you for making sure it comes out nice and crispy. Salmon and rainbow trout are among my favorite fish. And out of all my salmon recipes, this is easily one of my favorites. I make it often - at least every other week. Since the leftovers are so good (especially when cold and added to a salad), I sometimes double the recipe....
One of my favourite ways to whip up a really tasty potato side dish - with minimal effort. No need to go to the effort of peeling and slicing potatoes - just bung a load of potatoes in a pan and boil until tender, then transfer to a tin, give them a quick smash with a spoon and drizzle in oil. Sprinkle with seasoning and spices, and let them crisp up in the oven....
Another great thing about this recipe is that you can use whatever vegetables you have on hand – and really load it up. Also, here are a few tips for making this recipe: These are the noodles I used – rice stick noodles. But this recipe is just as delicious made with egg or flour noodles, dried or fresh, except I wouldn’t recommend using vermicelli noodles as they are too thin for the punchy flavours of this soup....
Excellent large format food for gatherings – make ahead and economical! Also see Chicken Doner Kebabs. How many times have you walked past a Doner kebab shop and glanced at those giant punching bag-sized kebab meats rotating round and round, and wondered how long has that meat been out for?? I wonder if it’s really meat, or 90% fillers?? Well wonder no more!! Shops might use fillers, but WE don’t need to!...
In England (and Australia and New Zealand) they would call the beef dish a “cottage pie” and the lamb dish “shepherd’s pie”. Regardless of what you call it, a shepherd’s pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned. When you dig in you get a spoonful of mashed potatoes, some crispy bits, meat, and vegetables all in one bite....
The approach is simple—quickly boil halved fingerling potatoes and douse them in vinaigrette. But that’s not all. Two simple tricks will enhance this dish to make it company worthy. First, soak thinly sliced red onions in the vinaigrette while the potatoes are cooking. The vinaigrette will “pickle” the onions, taking away some of their oniony edge. Second, sprinkle the potatoes with dry vermouth as soon as they are done cooking, so the potatoes soak up the wonderful flavor of the vermouth....
Ingredients for Pesto Sauce Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese; we often use Romano which has a stronger flavor. Basil pesto recipes often call for pine nuts, but you can easily substitute walnuts. Basil is a powerfully aromatic herb and a little goes a long way. You can mellow the pesto out a bit by subbing half of the basil with fresh baby spinach leaves....
What is Fried Ice Cream? Fried ice cream is a popular dessert mostly seen in restaurants. It usually features a ball of vanilla ice cream that has been rolled in some sort of batter that is then deep-fried. Legend has it a Philadelphia-based company coined the term back in the late 19th century! Where Does This Dish Originate From? There is much debate about where this deep-fried dessert originates from! Some believe that it is a Chinese dessert, and there is evidence that shows it was eaten in China back in the 1800s....
It’s March, it’s a tiny bit sunny, and I’m celebrating with frozen cocktails. Woo hoo! Chris was making instant sorbet the other day (basically whizzed up frozen berries) for dessert, and I thought ‘I’m sure we could make something much more interesting with ice and that blender’. So the good intentions of the frozen fruit resulted in two or three glasses of prosecco-and-vodka-based frozen cocktails. All roads seem to lead to chocolate or cocktails at the moment....
