No Mayo Coleslaw This particular coleslaw of my mother’s is one of my favorites and has a southwestern touch. The coleslaw is made with cabbage, carrots, green onions, and cilantro, and seasoned with rice vinegar. No mayo! It’s light, cool, and crunchy, just what you want a coleslaw to be. Make-Ahead Tips The ingredients for this salad can be prepped a day or two ahead of time. Store them in an airtight container in the fridge and toss with the dressing ingredients when ready to serve....

In fact everyone in my house seems to eat it out of the jar. Those lovely clumpy bits always go first - pretty much within the first couple of hours of me making a batch. If I actually manage to find a clumpy bit by the time I’m serving it up for breakfast, I guard it with my life! MY CLUMPY BIT. I love serving this with Greek yogurt, a few fresh berries and sometimes with a drizzle of honey....

My friends, this cookie is a thick and chewy oatmeal cookie with oats, chocolate chips, and pecans (because they go so well with chocolate). It is the best of an oatmeal cookie and chocolate chip cookie combined! Every bite is filled with something wonderful. This cookie is like the plain Jane chocolate chip cookie who wanted something more with her life, and then went out and got it. The Secret Ingredient for Great Cookies The secret ingredient?...

Peach pie with fresh peach filling is right up there on my list of favorite things to make and eat. One of my very first memories is of riding my grandfather’s shoulders, picking peaches right off the trees in a California orchard, taking that first bite, and letting the juices flow down my arm. This is the memory of summer for me, and peach pie is a recipe I think every baker should have in their recipe box....

This cake is reminiscent of an old-fashioned strawberry cake. I used strawberry preserves to boost the berry flavor and layer the filling with sliced strawberries to give you fresh strawberry taste in every bite. Whirls of airy seven-minute frosting make this cake a showstopper. Garnish with whole berries for a beautiful finish. It’s a homestyle cake for all occasions. Use Jam for Extra Strawberry Flavor I wanted a cake with super-duper strawberry flavor....

This is a cookbook exclusive recipe! This recipe is exclusive to my debut cookbook Dinner which includes a how-to video for every recipe. Just scan the QR code! Just to explain…. I know, it’s confusing! You’re so used to getting recipes on my website – there’s over 1,200 of them, after all. And here you are looking at a tasty recipe video and I haven’t provided the recipe. 🙀 I’m not just doing this to torture you, I promise....

After 3+ years of use, we can confidently say that the Instant Pot Duo is our favorite kitchen appliance. Product Description: The Instant Pot Duo™ 6 quart 7-In-1 multi-use electric pressure cooker does a little bit of everything and prepares dishes up to 70% faster to support your busy lifestyle. Brand: Instant Pot There’s a reason the Instant Pot Duo™ is a bestseller. With a short learning curve it’s easy to use, versatile and saves you time in the kitchen....

If you’ve ever come across sashimi grade ahi at a local farmer’s market, you understand that we just had to indulge when we saw it! Ordering this kind of thing at a restaurant is ridiculously expensive, especially when I consider how totally easy it is to make at home. Seriously, you can make this whole recipe in 15 minutes. Then you can spend the next 15 minutes savoring each succulent piece of exquisite tuna goodness....

I don’t know about you but my freezer is valuable real estate. So when I opened it the other day to realise that my bag of bread crusts were taking up an inordinate amount of space, I decided I needed to do something about it. More croutons? More breadcrumbs? I needed neither. Besides, the bag of bread crusts was substantial (from an “English afternoon tea” and several attempts to create these Mini Quiche Toast Cups) and neither of those two options would use up more than a few cups....

This is an excellent salad option for a starter, or as a stylish side salad! Pear Salad with Blue Cheese This is a salad that’s all about classic and natural pairings, things we always see on cheeseboards. That’s because they just work so well together, yet you may not have thought about combining them in a salad. Combos like: ✓ Fruit and blue cheese ✓ Fruit and honey ✓ Fruit and nuts ✓ Cheese, honey and nuts (have I covered all combos there?...

Meringues (or as my nephew calls them, “little pavlovas”) are little cookies made with basically just egg whites and sugar with a little vinegar and salt added to help the mixture hold its structure when whipped. In this recipe, we’ve folded in some crushed peppermint sticks, leftover from Christmas. Mini chocolate chips can be added as well! What I love about making these meringues is that you just put them in the hot oven, turn off the heat, and walk away for a few hours....

BFF Steve-Anna first emailed me this spicy, peppery shrimp recipe, a favorite of hers, four years ago. And then again, at least two or three more times, when I declared I couldn’t find it, and would she please-pretty-please send it again. Hey Stevie, we finally made it! Just in time for Lent. Dang, what took us so long? Love the shrimp! It certainly packs a punch though, with all of the black pepper the recipe asks for....

Plantains Have you tried plantains before? Do you use them in casseroles, eat them with breakfast, or as a side dish? They can be on the sweeter side or the more starchy side, depending on how ripe they are. Green plantains will be much more starchy. However, the sweeter ones, which are yellow or browned, turn out well, too. They just pack a little different flavor punch. We like riper plantains for this plantain casserole....

So naturally, we’re always looking to make good use of these plums! We have Elephant Heart, Santa Rosa, various pluots, and any interesting variety that my father has attempted to graft to one of the trees the previous winter. The Best Plums for Plum Cobbler For baking? The best plum is the Santa Rosa. That’s the one that’s red and sweet right under the skin, but yellow and tart as you get closer to the seed....

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Called kolache (koh-LAH-chee), kolacky (koh-LAH-kee), or how my dad pronounces it, koh-LAH-chkey, these Czechoslovakian yeast-based pastries can be filled with any sweet pie or pastry filling. Dad loves poppy seed filling, and armed with an old Better Homes and Gardens recipe, he set out to recreate the kolaches of his childhood. I think he was successful (after quadrupling the filling to dough ratio in the recipe), so much so that the day after making and eating these, he announced that he had gained two pounds, prompting him to give up dessert for two whole days....

I won’t lie; I have a bit of a potato problem. French Fries, Roasted Potatoes, Baked Potatoes, Scalloped Potatoes, the list is never ending. I could never stick to a carbohydrate free lifestyle with this potato infatuation of mine. And with my favorite meal of the day, breakfast, you are almost always given a side of this delicious starchy vegetable. It depends on my mood, but I typically prefer the roasted and perfectly crisped home fries....

What Is Jerk Seasoning? Real jerk seasoning is a spicy Jamaican marinade, most often used on grilled chicken. Its flavor is at once earthy (from allspice and soy sauce) and spicy-bright (from fresh citrus and habanero or Scotch bonnet peppers). The jerk rub I’m using here is thicker than a marinade. Let’s call it a jerk-inspired rub, because we won’t be marinating the salmon. Also, while the Caribbean teems with edible fish, salmon is not one of them....

Most varieties are too sour and astringent raw, and will make your mouth pucker if you attempt to eat them without cooking them first. They are however, lovely cooked, and make the most beautiful rose-colored jelly. They’re also loaded with natural pectin, so you don’t need to add any additional pectin to the jelly making process. For many years my friend George had a quince tree in his yard, and every year he made a batch or two of quince jelly....