If you were to combine the flavors of mango, pineapple, papaya, and bananas, it would be pretty close to the taste of a cherimoya. The texture is exceptionally creamy, almost like an avocado, and it makes a very smooth sorbet. At the store, you might pass up a cherimoya since its appearance is similar to reptile skin, but don't let its looks fool you; it's an easy fruit to enjoy.
Lime juice and lime zest add a kick to the naturally sweet fruit. Pull out your ice cream maker and hunt down a couple cherimoyas, you won't be disappointed. To see this simple sorbet recipe, keep reading.
Only a couple weeks ago, Party made a delicious black bean quinoa, and ever since then I've had a hankering for quinoa salad. Recently, I found red quinoa which is very similar to regular quinoa, but with a stunning color.
This uncomplicated recipe combines quinoa, avocado, dried fruit, and nuts dressed in a tart lemon vinaigrette. I didn't have raisins on hand, so I used cranberries and they proved to be a perfect substitute.
This protein-packed dish is a great side or an easy lunch. The salad is nutty, fruity, creamy, and full of satisfying texture. If you want to experiment with quinoa, keep reading for the recipe.
Who doesn't love a savory tart? For an afternoon brunch, I rolled up my sleeves to make a mouth-watering puff pastry tart topped with ricotta cheese, caramelized onions, and homemade olive tapenade. The anchovies are initially pungent, but once they reduce and caramelize with the onions, their flavor mellows immensely.
If you're serving vegetarians, leave out the anchovies and salt the onions a little more heavily. The creamy ricotta cheese complements the crunchy crust and salty toppings. This tart is easily prepared ahead of time and then thrown in the oven to bake just before serving. Don't bother ordering a pizza; just make a savory tart at home. Keep reading for the recipe.
On cold Winter days, there is nothing better than a comforting bowl of soup. With its rainy weather, this past weekend was a perfect time to try out a new soup recipe: celery root and leek. When a couple of friends stopped by and I didn't have enough bowls for everyone, I took a tip from PartySugar and served my piping hot soup in small coffee mugs.
This soup can easily be prepared a couple days in advance and would freeze well, if you wanted to make it in larger batches. The texture of pureed celery root and leek is exceptionally smooth and creamy — even though there is no cream in the actual soup. It's full of fresh flavor and even better once topped with tangy crème fraîche and chopped chives. To warm up this Winter, keep reading for the recipe.
When I was younger, cranberry sauce was one of those Thanksgiving sides that wasn't given much thought; often, we ate something that was pre-made or canned. However, I have since learned that fresh cranberry sauce is light-years better than the canned variety. It's exceptionally easy to make and can be prepared up to three days prior to the feast.
The combination of sweet caramelized onions and tart cranberries is perfect to pair with turkey. While I might not be cooking my bird for a couple more weeks, I can't wait to use this sauce to top chicken or a meatloaf sandwich.
If you want to give up the can and make your own scrumptious cranberry sauce, keep reading.
By doubling up on the amount of halibut and clams that you needed for last night's meal, you won't have to worry about hitting up the supermarket again.
Take a stab at a stress-free riff on cioppino, the classic San Francisco stew. With a mere 30 minutes, you can make a savory soup that's sure to allay any of your weekday stresses. See the recipe when you read more.
For dinner tonight, sauté aromatic leeks and unconventional hen of the woods mushrooms in butter, add broth, and simmer halibut and clams in liquid until just barely cooked.
The resulting meal, which is delicate both in texture and flavor, makes for an enjoyable end to the weekend. Ready to cook it? Then read more.