When you find hicans, be sure to adorn them with the simple ingredients in this recipe so the true flavor shines through. Pecans or walnuts can be substituted, but hicans are worth the search.
This fresh, frosty treat doesn’t call for any special equipment, just a few stirs throughout the afternoon that result in a smooth and creamy texture.
This rustic recipe can change its flavor profile with whatever herbs you have on hand. Serve it as a hearty appetizer with a glass of Chardonnay or to accompany a bowl of hot soup for a filling lunch.
The “baby” variety of arugula makes a terrific pesto, full of bright green color and a peppery flavor. Use it to toss with pasta, spread on a pizza into (or in addition to) tomato sauce or as a base for a vegetable dip.
This is a dish full of wild and distinct flavors and a delightful chewiness thanks to the earthiness of both the black walnuts and wild rice.
Brussels sprouts have made a big comeback, and terrific recipes like this one are the reason why. The recipe mixes sweet, smoky and nutty ingredients in a salad that will become a cold weather favorite.
Bring bone broth and water to a boil, add egg noodles and reduce heat to a simmer. Allow the noodles to absorb about 2/3 of the liquid, add the beef and simmer for an additional 15 minutes. Remove from heat…
Every cook makes broth/stock for sauces, gravies, soups and stews. The methods for bone broth are many, but essentially you want to roast and then simmer bones with your choice of vegetables and herbs. This recipe uses 4 pounds of bones, including neck and leg bones. Add a chuck roast to make a meal.
Blend all spices together with a whisk. Generously rub both sides of the roast. Store the extra rub in a container with a lid that seals well. Mason jars work well. This is a great seasoning to have on hand…
Heat oil in small skillet, place tostadas one at a time in the skillet, brown on both sides until crisp. Keep warm until ready to serve. Have bowls of all other ingredients and allow everyone to build their own tostada….