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It’s easy to make your own barbecue sauce. Photo by Eddie Berman | IST. If you want a balsamic vinaigrette, mix two tablespoons of balsamic vinegar with three tablespoons of olive oil and a pinch of salt. It’s that simple: You don’t have to spend $5.00 on a bottle of salad dressing. If you…
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[1] Store-bought or homemade, aïoli, garlic mayonnaise, is a treat (photo © Viktor | Fotolia). [2] Pink garlic, originally from France and now grown elsewhere, is sweeter and milder than white garlic, and also keeps much longer (photo © South African Garlic Growers Association). Last week we published easy asparagus recipes, suggesting an aïoli…
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For all the deviled egg fans out there: Here‘s a springtime recipe for Sweet Pea Deviled Eggs from Del Monte. You can use cooked fresh spring peas in season (now!), or can use canned peas year-round. This recipe also works for St. Patrick’s Day and other green-theme occasions. Substituting peas and avocado for half of…
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We made one box too many of pasta last night, thinking our guests would eat as much as we did. Now, what to do with all that leftover pasta? If it hasn’t been sauced, there’s got lots of flexibility. Whether you have long form pasta (fettuccini, spaghetti, etc.) or short forms (elbows, penne, rigatoni, etc.),…
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Recently at the breakfast bar at our Whole Foods Market, we had a delicious tofu scramble that was just as satisfying as scrambled eggs—but so much more healthful. So in the name of reduced cholesterol and sustainability of the planet,* we’ve switched. Try it, you’ll like it! Tofu is made in different firmnesses that suit…
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