While visiting my sister, it was requested that I make the lemon cupcakes featured on the cover of this cookbook. I omitted the orange juice and zest from the glaze, replacing it with more lemon. The glaze was my favorite part, although my sister really enjoyed the cake. The recipe is also available at Prevention.com.
Here is a look back at a Sicilian recipe I posted a few years ago that is one of my all-time favorite pasta dishes. While it might seem too hot right now for a heavy cream sauce, I crave pistachio pasta all year long. It’s so simple and quick, the sauce will be finished by the time your pasta is cooked. Pair it with a crisp salad and I think it’s a great way to end a long summer day.
While I haven’t always been a huge fan of beets – I swore they tasted like dirt when I was a kid – I will always eat them pickled. To be honest, I’ll eat almost anything once it’s pickled (I still won’t eat pigs feet), but pickled beets are especially good thanks to the natural sugars present in the bright red root.
While there are tons of recipes for pickled beets out there, I want to share my Aunt Kathy’s method for pickling beets. It’s simple and the results are absolutely delicious. She douses the cooked beets with vinegar, seasons them with salt and pepper, and stores them in the fridge. It’s really that easy. The sweet and sour beets are a wonderful addition to salads, but I also like to eat them alone as a snack. Continue reading →
Happy Food Blog Friday! This is my absolute favorite zucchini bread recipe and I’m thrilled to be able to share it with you today. Heidi from 101 Cookbooks calls this her Special Zucchini Bread and with extras like lemon zest and poppy seeds, it truly is special. Continue reading →
Fresh tart cherries are a lot harder to find on the west coast than in some other parts of the country. We have tons of sweet cherries available, and while I love sweet cherries, I’m always on the lookout for the tarts. Also known as sour or pie cherries, these beautiful bright red gems are mainly used for cooking and baking. When mixed with a bit of sugar, they have an extraordinary flavor that outshines all the sweet cherries I’ve encountered. Continue reading →
Don’t forget the deviled eggs this weekend! Friends and family love these Deviled Eggs so much that the whole plate disappears quickly no matter how many I make. I’ve learned that I need to hide a couple in the refrigerator if I want to eat any myself. For an added kick, try sprinkling smoked paprika on top.
