I prefer ginger tea made with just water and ginger, but I know many people prefer sweeter, more flavorful or creamier teas. So in this recipe, I'm giving you three delicious ways to take your ginger root tea.
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A few weeks ago in my Pinterest feed, I saw some gorgeous shortbread cookies decorated with all kinds of edible flowers. They were colorful, perfectly round and had a sparkly sugar topping. I was smitten, so I decided to recreate them.
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Scoping out easy recipes for an empty fridge? Look no further. Not only is this smoothie delicious but also it is supremely easy, requiring just three ingredients and about two minutes.
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In my rendition of creamy lemon pasta, I decided to use Bon Appetit's Pasta al Limon as a base recipe, but sub in mascarpone for butter, use slightly less parmesan and add in some spinach to give the dish a bit more color and texture. The result is nothing short of delicious.
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I’m normally a grapefruit hater, but this recipe is powerful. Sugar and maple syrup are enough to cover a world of hurt, and the flaky salt just kicks the whole dish up to the next level.
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I've tested a million wheat bread recipes in my day, but I decided to post this one because it uses 100% wheat flour, rather than the 50/50 situation that is common in single-day loaves. This recipe also calls for molasses, which you know I absolutely adore. The last secret weapon in this recipe is orange juice, which mellows out the bitterness that wheat flours can create.
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Most roasted carrot dishes call for warming spices, maple syrup or some sort of sugary glaze. These flavor combinations are great during fall and early winter, but now that it’s mid-January, I’m ready to brighten things up a bit. In this recipe, I decided to pair my carrots with lemon juice and everything bagel seasoning.
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When I was in high school, one of my friends did a science fair experiment comparing the nutrients in store-bought vs fresh-squeezed orange juice. She took that puppy all the way to the state science fair. Science was never my favorite subject so I don't remember what exactly she measured or what the results were, but I do remember her raving about how tasty her homemade OJ was
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Normally my recipes aren't as butter-heavy as these biscuits (I used 2 cups!!), but using up all my butter was my most sustainable option this week. So, if you ever find yourself with an excess of butter, give these biscuits a try!
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For the past few Thanksgivings, I've been the roll maker. And my family probably won't ask me to stop anytime soon thanks to this recipe from America's Test Kitchen's Bread Illustrated cookbook.
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I know I'm late to the gnocchi party, but I’ve never been a huge gnocchi fan. That is — I wasn’t a huge gnocchi fan until I made this recipe. My previous homemade attempts had resulted in mushy, clumpy or boring dishes. But this New York Times recipe from Ali Slagle is different: it's crispy, fresh, flavorful and celebrates Brussels sprouts season.
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Masala chai is my absolute favorite drink, especially when the weather starts to get chilly. I like my chai spicy and minimally sweetened but I realize that some people prefer a sweeter and less spicy chai. That's why I created this recipe, which can be adjusted to fit any spice and sweetness level.
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