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Valentine's Day is creeping up on us. How do you feel about the whole thing? It seems to be a rather polarizing day. People either love it or hate it. Me? I'm a little more neutral. My feelings can be summarized like this: (1) Can we please stop calling it "V-day".
Now that summer is rapidly approaching, I love thinking up new dips that will be great for BBQ's and get togethers. We eat chips pretty much year round, and I love coming up with new dips, but I was thinking I wanted to make something light and summery!
It's that time of year again where kids are headed back to school and many of you are looking for healthy school lunch snacks or after school treats. This dip isn't just great for kids though, this is a delicious dip that both young and old alike will love.
Here she is. The creamiest, dreamiest, greenest homemade hummus I've ever met. My standard for great hummus has risen over the years and reached a new height in Israel last fall, naturally. Store-bought hummus is hit or miss and homemade hummus is usually disappointing.
Cake batter popcorn - the easiest and yummiest treat you will ever make! This "sprinkled" popcorn is one of my kids absolute favorites. It is SO addicting! And let's be honest... I love anything cake batter. The best part? It only takes 5 minutes to make! You can't beat that!
Recipe from Fine Cooking Magazine Servings 12.0 to 14 Yield Once 9-inch cake For the cake: 1 cup canola, corn, or vegetable oil; more for the pans 2 cups unbleached all-purpose flour; more for the pans (9 ounces) 2 teaspoons ground cinnamon 1 3/4 teaspoons baking soda 3/4 teaspoon ground
It's hot. The kind of hot that makes you not even want to go outside. The kind of hot that makes you consider a mesh top as work-appropriate attire. It's OK, though. I got your chill pill. It's a cold brew French press recipe that makes the best iced coffee, and it can be your new morning breeze.
I like cream in my pie, not on my pie. So I was like a moth to light when I read Tamasin Day-Lewis's Sugar-Topped Raspberry Plate Tart recipe, which starts as a pure-bred fruit pie for its first baking.
This is a brighter, lighter blueberry pie than you're used to, one that keeps all the texture and integrity of blueberries intact. You can use your go-to pie crust -- just roll out a single crust and blind bake it -- or I've included Beranbaum's recipe, which is excellent, and has all sorts of clever tricks.