Ripe tomatoes, onion, and garlic are roasted in an unoiled pan until slightly burnt, creating a rich, smoky base for this versatile salsa. Blended in stages to achieve a chunky texture and customizable spiciness, it's an ideal accompaniment for tortilla chips or Mexican dishes.
Prep time: 15 minutes Cook time: 15 minutes
Perfect for any Mexican meal! Use this as a filling for burritos and tacos or as a topping for nachos.
Prep time: 5 minutes
This is a potato salad I love. I am not a potato salad person, but I had a big potato and yams I had to use up. Since it was a very nice and warm summer day I decided to try out a new recipe which I found in Barbara Kingsolver book "Animal, Vegetable, Miracle". Off course, because it is me, I can't let a recipe stand how it is, I had to change it.
Prep time: 12 minutes Cook time: 40 minutes
This is the first time ever that I successfully baked meringues. The trick is to bake them for a long time in low heat. I usually bake everything on 400 F. No wonder the meringues looked good from the outside but fell right into themselves when I took them out of the oven. This time around they were in the oven for 40 minutes on 300 F and were perfect!
Prep time: 2 minutes Cook time: 40 minutes
The blackberry bushes growing along the fence of my apartment complex are overflowing with ripe berries, so I froze half of the ones I picked, intending to keep them for use in smoothies and/or berry pies/crumbles in the fall. But when craving a cold dessert on a hot evening, I decided to try making a sorbet out of them. It was absolutely delicious!
Prep time: 5 minutes Cook time: 0 minutes
Upon returning to Berkeley after spending 3 months away, I was unable to buy everything I needed to fully restock my apartment, so what was originally intended to be Szechuan Green Beans turned into this. I was quite pleased with the outcome.
Don't get stuck on salads with just lettuce. When making salads, let your imagination go wild. Use whatever ingredients you have and which strike your fancy! The more colorful, the better!
This can be used in any recipe instead of vanilla extract. White sugar provides the most neutral taste, but I prefer it with brown sugar (it's so good that I always eat a pinch on its own while baking...).
Prep time: 2 minutes Cook time: 2 minutes
Though known as an appetizer, we most often eat them for lunch. If you plan to serve them as a main dish, plan on using one time this recipe per adult, so that they get 4 rolls each. Also, we prefer them stuffed with only tofu and vegetables, so we omitted the rice noodles that typically are part of the stuffing.
Prep time: 25 minutes Cook time: 3 minutesThe secret of this basic bread dough is that flour is added to the liquids, rather than the other way round, which is what most regular bread recipes call for. Adding flour into the liquid allows the gluten and fibers to absorb more water, and as a result you get a more pliable dough and a moister, less crumbly bread. In other words, your bread tastes better! We learned this technique through Patricia Wells' excellent book At Home in Provence. In our house we use freshly ground spelt flour, but any good quality bread flour will work. Be creative and try to add other grains than wheat or spelt. Just keep wheat or spelt to 50% or more to provide gluten which makes your bread springy.
Prep time: 21 minutes Cook time: 40 minutes
One of our favorite teas, this one is perfect for any time of the day. It is also a wonderful replacement for coffee!
Prep time: 2 minutes Cook time: 13 minutes
A great cake recipe with non-dairy cream that's better than its dairy siblings.
Prep time: 5 minutes Cook time: 25 minutes