
Perfect Quiche Lorraine
A perfect recipe for the French classic, quiche Lorraine - a buttery pie crust filled with a savory custard studded with bacon, Gruyere cheese, and chives.
READ: Perfect Quiche Lorraine
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Perfect Quiche Lorraine
A perfect recipe for the French classic, quiche Lorraine – a buttery pie crust filled with a savory custard studded with bacon, Gruyere cheese, and chives.
READ: Perfect Quiche Lorraine
A perfect recipe for the French classic, quiche Lorraine - a buttery pie crust filled with a savory custard studded with bacon, Gruyere cheese, and chives.
READ: Perfect Quiche Lorraine
Classic for a reason, Italian baked Eggplant Parmesan is comfort food at its best. Breaded eggplant slices are layered with mozzarella, Parmesan, basil, and tomato sauce, and baked until bubbly. Continue reading “Eggplant Parmesan” »
Continue reading "Eggplant Parmesan" »
We have a surplus of tomatoes this summer, and it’s glorious. I dreamed up this simple tomato salad recipe to make use of the excess. I simply…
The post Easy Tomato Salad appeared first on Cookie and Kate.
We have a surplus of tomatoes this summer, and it’s glorious. I dreamed up this simple tomato salad recipe to make use of the excess. I simply sliced ripe tomatoes into bite-sized pieces, then I added some crisp red onion, lots of fresh basil, and drizzled it all with olive oil and good balsamic vinegar.
The end result is so delicious! This salad really lets raw, peak-season tomatoes shine. The recipe is also quite versatile, so you’ll never tire of it. Try adding some cucumber, mozzarella, avocado, arugula or even peaches.
Serve this tomato salad as a fresh, healthy side salad to any summer meal. It’s best when it’s freshly made, so I recommend cutting the recipe in half if you’re not serving a crowd.
I grew heirloom tomatoes from seed for the first time this spring. It was a fun process that proved easier than expected. In fact, I underestimated how many of the seeds would sprout. I grew so many tomato plants that we filled our family’s three garden plots and passed along the extra to friends.
Strangely enough, our growing tomato plants have provided a sense of continuity and hope during a tumultuous year. I’ll do it all again next spring, but maybe leave some room for more peppers and cucumbers. Or maybe I need a bigger garden plot. I think I’m hooked!
The post Easy Tomato Salad appeared first on Cookie and Kate.
I didn’t say it was logical, I think we know better than to expect clear, sound reasoning here, but when cookbooks decided that cauliflower could be pizza crusts or that black beans could go in brownies, I’m sorry, but I checked ou…
A few weeks ago, People Magazine ran my blueberry muffin recipe and on my way to find it, I ran into this winning corn-coconut soup from beloved Top Chef Season 17 winner, Melissa King, and had to make it right away. It absolutely delivered. Because you first make a corn stock from corn cobs, ginger, onion, and water, the soup is completely vegan and more deeply corn-flavored than it would be from a mixed vegetable stock. From there, you sauté the kernels, more onion, and garlic, simmer it with the stock and coconut milk, blend it, and finish it with lime juice. The resulting soup is mellow and delicious — the pickiest human in my family not only ate it, she vocally reconsidered her previously-held stance on not liking my cooking, and requested it for lunch the next day. (I am still recovering.)
It is a salad of apples, celery, grapes and walnuts dressed with…
INGREDIENTS (SERVES 3-4) |
2 sweet and sour apples (350 g)) |
3 ribs celery with leaves (200 g) |
1 bunch of grapes (200 g) |
1 cup of walnuts (120 g) |
Romaine lettuce for serving |
Salt |
FOR DRESSING: |
2 tbsp mayonnaise |
2 tbsp natural yoghurt |
1 tsp honey |
½ lemon |
1 pinch cayenne pepper |
Step 1 |
Wash all fruits and vegetables well. Toast the nuts in a dry skillet. This will open up their taste and make them crispier. |
Step 2 |
Prepare the salad dressing. Combine mayonnaise, yogurt, cayenne pepper and honey. Finely grate the zest of ½ lemon. Squeeze 1 tbsp of lemon juice, add it to the dressing and stir |
Step 3 |
Coarsely chop the walnuts with a knife. Cut the apples last so that they don’t get dark. First, slice the celery stalks along with the leaves. Cut the grapes into halves. |
Step 4 |
Do not peel the apples. Trim the core and cut the apples into small pieces. Cut all the ingredients in roughly equal pieces. Not too thin, but not too thick either. |
Step 5 |
Place apples, grapes, celery, and ⅔ of all walnuts in a large bowl. Add the dressing, 2 pinches of salt and mix. |
Step 6 |
Arrange the romaine lettuce leaves on a plate. Arrange the salad and sprinkle with the remaining nuts. Your salad is ready to serve! |
What to Cook This Week?
[contact-form]We’ve teamed up with Barnana—makers of organic ridged plantain chips and new grain-free, corn-free plantain tortilla chips in all sorts of tasty flavors, like Pink Sea Salt and tangy Lime & Sea Salt—to share our favorite summer dip recipes.
If y…
We've teamed up with Barnana—makers of organic ridged plantain chips and new grain-free, corn-free plantain tortilla chips in all sorts of tasty flavors, like Pink Sea Salt and tangy Lime & Sea Salt—to share our favorite summer dip recipes.
If you ask me, the happiest time of day is snack time—and that’s elevated exponentially when those snacks are devoured outside in the sunshine. My Platonic ideal of snackable summer food for socially distanced picnics, poolside bites, Labor Day spreads, and even camping is now—and will always be—dip.
Thanks so much to the 6188 people who responded to my survey that I launched at the beginning of August, before taking a summer break. (Which’ll be in my August newsletter, which comes out tomorrow.) I’m back in the saddle, so to speak, and I thought I’d share some of the results with you. There’s been a huge shift in blogs over the last decade….
Thanks so much to the 6188 people who responded to my survey that I launched at the beginning of August, before taking a summer break. (Which’ll be in my August newsletter, which comes out tomorrow.) I’m back in the saddle, so to speak, and I thought I’d share some of the results with you.
There’s been a huge shift in blogs over the last decade. Most of the people that started them from way-back-when have stopped, and food blogs went from being someone at home interested in cooking, sharing the recipe for what they had for dinner or dessert, to elaborate websites created by techies (not foodies, a word I don’t use but seems apropros here) with recipes and text written specifically in language that can be read by Alexa or Google Nest and formatted for search engines, rather than people.
Continue Reading Survey says…...
This kid-friendly take on our Japanese gyoza is tailored to cooking with toddlers and younger children.
The first step to better, happier cooking? Setting up a tip-top kitchen. We’re talking one that’s stocked with essential tools and ingredients, organized so everything you need is close at hand, and sparkling-clean from floor to ceiling. Food52 is here…
The first step to better, happier cooking? Setting up a tip-top kitchen. We're talking one that's stocked with essential tools and ingredients, organized so everything you need is close at hand, and sparkling-clean from floor to ceiling. Food52 is here to make it happen. Your Do-Anything Kitchen gathers the smartest ideas and savviest tricks from the Food52 community and test kitchen to help you transform your space into its very best self.
Our co-founder Amanda Hesser’s influence as a master organizer runs through the Food52 office and community. Genius Director Kristen Miglore picked up many of her most reliable kitchen systems (like the little wire drawer organizers for keeping measuring spoons, thermometers, and other small tools tidy) from her in Food52’s earliest days—when the site’s recipes were tested and photographed in Amanda’s Brooklyn kitchen. And parts of that every-nook-and-cranny-considered home kitchen—its shallow pull-out spice drawers, open shelving, and mix of vintage and new—were recreated at the Food52 office when it was time to design a test kitchen.
This simple corn soup is a seasonal way to enjoy fresh corn! The sunny flavor is sweet and nuanced, and it’s full of healthy vegetables. Want a corn recipe outside of eating it on the cob? Try this Fresh Corn Soup! It’s a new favorite around here. The flavor is sweet and nuanced, full of vegetables like onion, celery, potatoes, and of course: loads of corn! Many corn soup recipes are heavy with rich cream and butter, but this one is light and healthy. On its own it’s vegan and plant-based, but we like serving it with a dollop of sour cream to make it a little more filling. Here’s how to make this tasty seasonal treat! Ingredient notes for corn soup This fresh corn soup is different from a corn chowder. Instead of rich and creamy, this healthy soup is fresh and full of vegetables. It’s partially blended to have a chunky texture: or you can fully puree it to have it smooth. It’s up to you! We like it partially blended so it’s got both body and chunks, but that’s just us. Here are some notes on the main ingredients you’ll need: Fresh corn on the cob: Make […]
This simple corn soup is a seasonal way to enjoy fresh corn! The sunny flavor is sweet and nuanced, and it’s full of healthy vegetables.
Want a corn recipe outside of eating it on the cob? Try this Fresh Corn Soup! It’s a new favorite around here. The flavor is sweet and nuanced, full of vegetables like onion, celery, potatoes, and of course: loads of corn! Many corn soup recipes are heavy with rich cream and butter, but this one is light and healthy. On its own it’s vegan and plant-based, but we like serving it with a dollop of sour cream to make it a little more filling. Here’s how to make this tasty seasonal treat!
This fresh corn soup is different from a corn chowder. Instead of rich and creamy, this healthy soup is fresh and full of vegetables. It’s partially blended to have a chunky texture: or you can fully puree it to have it smooth. It’s up to you! We like it partially blended so it’s got both body and chunks, but that’s just us. Here are some notes on the main ingredients you’ll need:
Have you ever tried to cut corn kernels off the cob, only spray them around your entire kitchen? (Two enthusiastic hands up, over here!) After years of doing the same, we finally found a better way. Yes, there’s a secret to cutting corn kernels so they collect all neatly together. All you need is a Bundt pan or tube pan, the kind you use for angel food cake. Here’s how to cut corn off the cob:
This healthy corn soup isn’t rocket science: it follows the same tried and true formula of most soup recipes. Chop veggies, saute veggies, add broth and simmer. That’s what you’ve got here! There are just a few things outside of the standard motions:
Once you’ve simmered this easy corn soup, here’s where you get to put your touch on it. There are three ways to serve this soup:
The fun part is the garnishes! They make it visually appealing and add a contrasting freshneses. Here’s what we’d recommend:
Keep in mind that this fresh corn soup isn’t packed with plant based protein: it’s more of a side dish than a main meal. Here are a few things you add to make it a main dish:
Vegetarian, vegan, plant-based, dairy-free, and gluten-free.
This simple corn soup is a seasonal way to enjoy fresh corn! The sunny flavor is sweet and nuanced, and it’s full of healthy vegetables.
Keywords: Corn soup
A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes