A perfect summer appetizer or light dinner, this Classic Fish Ceviche Recipe is made with cubes of fresh snapper and halibut cooked in lime juice and mixed with shallots, chili peppers, bell peppers, and fresh cilantro.
Delicious homemade Pesto recipe you can easily make at home!
Jackfruit is huge, heavy and mystifying. Here are some basics on how to prepare it and get it ready for great jackfruit recipes.
Learn more about one of the world's best seasonings, Za'atar. An aromatic, versatile blend of herbs, sesame seeds & sumac. Complete guide w/ 11 recipes!
Here's what you need to know about the ~magical~ ingredient that's popping up everywhere and how to make vegan and dairy-free recipes with it.
A brief guide to commonly used Indian spices and how to use them.
Learn how to make date paste! Date paste is a natural sweetener for all your sugar needs! It's easy to make and a completely plant based sweetener that can be used in so many recipes! Once you taste date paste you will want to have it on hand all the time! #datepaste #dates #daterecipe #plantbased #naturalsweetener
Learn exactly how to cook quinoa on the stovetop and add it to all of your favorite recipes! With this step-by-step tutorial, you'll learn how long to cook quinoa so it's nice and fluffy, how to make it taste good on its own and plenty of new ways to use it. Our best quinoa recipes included!
It should come as no surprise that I like to end my days with something sweet. And this sweet thing usually goes through phases. Last month it was microwave mug cakes--scant spoonfuls of flour, sugar, and spice whisked with an egg and zapped just long enough to produce a tiny hot, spongy little cake. The weeks before that, I was into homemade dark chocolate bark studded with bits of cracked espresso beans. (Delicious, but an unwise evening snack as it usually left me up all night thinking up projects.) Now, with sunny warm days upon us, it's berries. Strawberries, in particular, washed in cold water and served alongside a bowl of tangy crème fraîche and crunchy, toasty coconut palm sugar. It's the sort of treat that seems and tastes gloriously indulgent, and yet is not something that would be out of place on the breakfast table. I rediscovered my love for creme friache just a few weeks ago when I attended a reception hosted by the folks at Vermont Creamery. For dessert, they served rich flourless chocolate cakes topped with a cloud of the silky sour cream, and I was blown away by how perfectly it worked to balance out the sweetness of the rich cake. The flavor, if you've never tried it, is a bit of a cross between mascarpone and sour cream. It's got the cultured tang you might know from yogurt or buttermilk, but there is also a very lovely sweetness like that you get from good heavy cream. And the texture is thick and a bit gooey, like marshmallow fluff. When my gifted container finished, I bought another and then a third, and then this weekend I was dismayed to find that the container was nearly empty yet again. I wanted to serve it along with dessert at the Mother's Day lunch I was preparing for my mom and mother-in-law, but I didn't have time to buy more. That's when I remembered a long ago article that mentioned how incredibly easy it is to make creme fraiche at home. I got online and found that it really was easy. As easy as whisking together good heavy cream and a few tablespoons of buttermilk or yogurt or even just some storebought creme fraiche. I happened to have a small unopened bottle of Ronnybrook cream (the best around here), so I poured it into a bowl and stirred in equal parts Greek yogurt and what was left of my Vermont Creamery container. I covered the bowl with a piece of the plastic (poking in a few holes to allow air to travel), and left it on top of the stove overnight. By Sunday morning, the bowl of cream had turned thick and silky. I was so excited that I brought it into the bedroom where Eugene was still sleeping. "Look at this! I made creme fraiche!" I exclaimed. "That's nice," he mumbled, then rolled over back to sleep. I left the room hugging my bowl then placed it in the fridge to chill and thicken a bit more. I served my homemade creme fraiche to the moms along with fresh strawberries, blackberries, and coconut palm sugar. They loved it. The bowl is nearly empty again, and I think I just may have to make another batch. This is definitely a dangerous skill to have acquired... **** Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! Homemade Creme Fraiche Recipe Ingredients 2 cups good quality heavy cream (not ultra-pasteurized) 1/3 cup buttermilk, yogurt, or creme fraiche (or a combination of these adding up to 1/3 cup) Directions Whisk the heavy cream and buttermilk together in a glass bowl. Cover with plastic wrap that's been poked several times to allow air to pass. (You can also use cheesecloth.) Leave at warm room temperature for 12 to 24 hours, or until the cream has thickened into the texture of loose whipped cream. Give it another stir, cover tightly with a new piece of plastic wrap, and place in refrigerator for at least 8 hours. It will thicken and set completely. You can now serve this with both sweet and savory dishes, or use for cooking. (Just as you would use sour cream or store-bought creme fraiche). You can also sweeten or flavor the creme fraiche after it's ready--some good additions are lemon or orange zest, vanilla beans, dried herbs, or sugar. Keeps well 1 week to 10 days when stored in a tightly sealed container in the refrigerator.
Learn how to make delicious, authentic tabbouleh at home! This tabbouleh (also spelled tabouli) is even better than your favorite Lebanese restaurant's. Recipe yields 6 servings (a little over 1 cup each).
Have you ever tried tempeh? This list of vegan tempeh recipes is a great place to start! Learn how to cook tempeh in 21 fun, delicious ways!
Storing, cooking, using millet...here's everything you need to know about this delicate grain!
This adrenal cocktail recipe uses citrus juice and coconut water to make you feel like you're on a tropical vacation - all while improving your adrenal health!
You don't often think of grandma's flower garden as a good place to harvest your lunch, but there are a surprising number of tasty edibles growing in most perennial flower beds. Beyond edible flowers,
If you make cheese already and appreciate quality recipes... Or, if you want to learn how to make cheese and need a vetted set of recipes to start you off... ...then this post is for you. We did all the hard work of reviewing recipes (and making a bunch of them, too) so you can just dive in and get started. Yummy cheese awaits! [by Wardee Harmon]
Everything you need to know before adding collagen pepetides to your diet, as well as 20 of our favorite collagen recipes you don't regret trying!
Learn how to use turmeric in cooking, baking or as a supplement! We talk about what turmeric is, why turmeric is healthy, and how much to take and more!
This vegan quiche recipe transforms traditional flavors into a plant-based delight. It features a flaky crust and a creamy, savory filling made from tofu, nutritional yeast, and various vegetables. Perfect for any meal, it's a nutritious, satisfying dish that even non-vegans will love.
The best foods & over 50+ delicious recipes to eat during your follicular phase to balance hormones, boost fertility & feel your best.
Learn how to start the GAPS diet without overcomplicating it. Plus, learn how to make the GAPS diet staple food; bone broth in the instant pot.
These recipes will help you use the Swiss chard you are growing in your garden or get in your CSA basket but aren't quite sure how to use.
Wondering how to cook kohlrabi? Looking for kohlrabi recipes and more info on kohlrabi nutrition? I’ve got you covered in this how to guide.
What is amaranth and its nutritional benefits? Plus, how to use and cook amaranth if you want to eat it.
31+ Best Buddha Bowl Recipes for 2024! All are plant-based, vegan-adaptable, and loaded up with healthy veggies, whole grains and plant-based protein. Globally inspired, these nourishing bowls are packed full of flavor! Scroll down to the recipe card to learn how to build the BEST bowl!
Master gluten free flours and how they work together in gluten-free baking. Can't figure out which gluten-free flour to use? Almond? Coconut? Rice? Do they all work the same? Let's take a look at the various gluten-free flours, starches, and gums, and how they work together in gluten free baking. AND learn how to make your own all-purpose gluten-free flour mix!
Not a fan of the flavor of quinoa? We're showing you how to flavor quinoa 6 easy ways! We've got tips and tricks, plus some tried and true recipes.
It's easy to learn how to make manicotti. Start with this delicious recipe for Spinach and Cheese Stuffed Manicotti!
Rosemary is one of the most aromatic and pungent herbs around, here are 20 creative ways to use this wonderful versatile herb and not just in recipes.
Learn how to brew kombucha at home without making the most common mistakes that lead...
Get a taste of traditional Italian cuisine with this easy to follow, step-by-step recipe for authentic Italian risotto.
Pectin is an important ingredient when making homemade jams, jellies, and preserves. Here's how to make your own at home.
This vegan lemon curd recipe is the perfect blend of sweet, tart, lemony and creamy! It takes just a few minutes to make and the result is the perfect filling or topping for your favorite baked goods. Of course, you can eat it straight out of the container with a spoon too, I won't judge!
If you’ve ever wanted to know how to make crumpets, this is the recipe for you. Perfectly soft and spongey with all those signature holes to soak up all the butter, this recipe for homemade crumpets will become a breakfast favourite.
