This air fryer asparagus recipe is one of the quickest, easiest spring side dishes. It calls for 5 basic ingredients, and it’s ready in under 10 minutes. I love that even though it’s that simple (5 ingredients! 10 minutes!), it’s stil…
This air fryer asparagus recipe is one of the quickest, easiest spring side dishes. It calls for 5 basic ingredients, and it’s ready in under 10 minutes. I love that even though it’s that simple (5 ingredients! 10 minutes!), it’s still a fantastic way to showcase one of the best vegetables of the season. Who says recipes have to be complicated in order to be delicious? When it comes out of the air fryer, the asparagus is tender and juicy, with perfectly crispy tips. I can never resist sneaking a few spears straight out of the air fryer basket, the frizzled […]
This honey garlic sauce recipe is simple to make and works with anything! Try it on salmon, chicken, stir fries,…
This honey garlic sauce recipe is simple to make and works with anything! Try it on salmon, chicken, stir fries, and more.
Need a simple, homemade sauce that will dress up any meal? Try this Honey Garlic Sauce recipe! It comes together with just 8 ingredients in less than 10 minutes, making it an easy, no-hassle sauce for quick meals.
You’ll want to paint a swath of this sticky, flavor-popping sauce on just about anything! It’s great for salmon, chicken, stir fries, and more. We first made it for our Honey Garlic Salmon, which was so good we’ve been making the sauce ever since.
Featured reader comment
“Just made this for some salmon. I followed the recipe to a T. Wow! This is my new sauce for everything.” -Rick
Ingredients in honey garlic sauce
This honey garlic sauce has a short ingredient list of mostly pantry ingredients, which magically come together into a sticky, thick glaze. It’s great for stir fries, though we love it best painted on a lovely fillet of salmon. Even our 5 year old son loves it, which is a big win in our book! Here are the ingredients you’ll need for this simple recipe:
Soy sauce: We like using regular soy sauce for the most full flavor (not low sodium). Substitute tamari for gluten-free.
Honey: Honey brings a nuanced sweetness. For vegan, substitute maple syrup.
Rice vinegar: Rice vinegar is a vinegar made with fermented rice that’s often used in Asian cuisine; it has a lightly sweet, tangy flavor.
Olive oil: Olive oil is our preferred cooking oil, but you can substitute with any neutral oil. Sesame oil would work well here.
Garlic and garlic powder: For a flavor packed sauce, use both fresh garlic (not jarred) and garlic powder.
Ginger root: Ginger root packs spicy, zingy flavor to this sauce. You can leave it out if it’s not a refrigerator staple for you, but it adds a depth that we think is absolutely worth the purchase.
Cornstarch: Cornstarch gives a shiny, thick body to the sauce (arrowroot powder works as a good substitute).
Pro tip
Use a microplane for easy grating! You can use it for both the garlic and ginger: you don’t even need to peel the ginger!
How to make honey garlic sauce: step by step
This honey garlic sauce is so quick and simple to make: it will take you longer to read about it than actually make the recipe itself! Here’s what to do:
Step 1: In a small saucepan, combine the soy sauce, honey, rice vinegar, oil, garlic powder, grated ginger and grated garlic over medium heat. Bring to a simmer and then reduce the heat to low.
Step 2: In a small bowl, whisk together the water and cornstarch. Pour the mixture into the saucepan and whisk until the sauce thickens, about 1 minute. Remove from the heat.
More about the cornstarch slurry
This honey garlic sauce recipe uses a cornstarch slurry, which is a mix of cornstarch and water (or another room temperature liquid). Here’s why:
If dry cornstarch is added directly to heated foods, it clumps up. It’s best to add it to sauces and stir fries mixed with a little liquid first.
Cornstarch must be heated to around 203°F for the thickening to occur. It’s called “starch gelatinization”: the process where the the particles of cornstarch absorb water. You’ll notice that once you add the cornstarch slurry to the warm sauce, it immediately starts to thicken: the starch gelatinization has been activated!
Ways to use honey garlic sauce
How do you plan to use your honey garlic sauce? This recipe is extremely versatile and works with many different types of foods. Here are a few ideas:
This recipe is quick to whip up and stores well. Store homemade honey garlic sauce refrigerated for up to 2 weeks. After 2 weeks, it starts to lose some of the potency in flavor.
More sauce recipes
Love making homemade sauces? Here are a few sauce recipes to try:
This honey garlic sauce recipe is vegetarian, plant-based, dairy-free and gluten-free. For vegan, use maple syrup or agave syrup instead of honey.
Frequently asked questions
What is honey garlic sauce made of?
This versatile sauce typically combines soy sauce, honey, garlic, ginger, and sometimes rice vinegar or sriracha for a touch of heat.
What does honey garlic sauce taste like?
It’s a beautiful balance of sweet and savory! The honey adds a touch of sweetness that complements the savory notes of soy sauce and the pungent kick of garlic and ginger.
What can I use honey garlic sauce for?
The possibilities are endless! Here are some ideas: Marinade: Marinate chicken, fish, tofu, or tempeh for a flavorful and sticky glaze. Dipping sauce: Perfect for dumplings, spring rolls, chicken wings, or anything that needs a delicious dip. Stir-fry sauce: Toss your stir-fry veggies and protein in honey garlic sauce for a quick and flavorful meal. Glaze: Brush honey garlic sauce on chicken, salmon, or tofu during the last few minutes of cooking for a sweet and sticky glaze. Noodle sauce: Toss cooked noodles with honey garlic sauce for a simple and satisfying dish.
Can I make honey garlic sauce ahead of time?
Absolutely! This sauce keeps well in an airtight container in the refrigerator for up to 2 weeks.
How can I make my honey garlic sauce spicier?
Add a pinch of red pepper flakes, sriracha, or a chopped fresh chili pepper to the sauce while cooking.
This honey garlic sauce recipe is simple to make and works with anything! Try it on salmon, chicken, stir fries, and more.
Ingredients
¼ cup regular soy sauce
¼ cup honey
1 tablespoon rice vinegar
1 tablespoon olive oil
¼ teaspoon garlic powder
2 garlic cloves, grated
½ teaspoon fresh grated ginger
1 tablespoon cornstarch
6 tablespoons water
Instructions
In a small saucepan, combine the soy sauce, honey, rice vinegar, oil, garlic powder, grated ginger and grated garlic over medium heat. Bring to a simmer and then reduce the heat to low.
In a small bowl, whisk together the water and cornstarch. Pour the mixture into the saucepan and whisk until the sauce thickens, about 1 minute. Remove from the heat. Use immediately or refrigerate for up to 2 weeks.
This strawberry compote recipe makes a thick, sweet sauce that’s perfect for drizzling over ice cream, waffles, cheesecake and more!…
This strawberry compote recipe makes a thick, sweet sauce that’s perfect for drizzling over ice cream, waffles, cheesecake and more!
Got ripe berries? Here’s a quick and fun way to use them: make strawberry compote! Cooking down strawberries with a bit of sugar reduces it into glossy, luxurious tangy sauce that’s like an amped version of taking a bite into this sweet berry.
Why we love this recipe: This strawberry compote is outrageously tangy and bursting with sweet berry flavor! Alex and I love whipping this up as a versatile topping for ice cream, pancakes, waffles, or oatmeal. A compote is a great way to use fruit that’s almost overripe, but there’s no need to wait for that for this recipe. Anytime is the perfect excuse!
Ingredients for strawberry compote
A compote is a fruit sauce where the fruit is cooked with water, sugar, and seasonings until thickened. Compote works as a sweet sauce for desserts, or to spoon over breakfast items like yogurt, oatmeal and waffles. This strawberry compote has a minimal ingredient list and comes together in just 15 minutes! Here’s what you’ll need:
Fresh strawberries: Both fresh strawberries and frozen berries work in a compote. It’s quick to make with either and there’s no thawing required.
Granulated sugar: This type of sugar brings out the most intense sweet tart flavor and helps to make a thick, syrupy compote. You can also substitute pure maple syrup or honey as natural sweeteners, and the taste is comparable.
Lemon zest: Fresh lemon zest brings a pop to the flavor; the acidity of the lemon is almost like salt in a savory dish. While it’s optional, we highly recommend it!
Cornstarch: Using cornstarch makes a thick, glossy body to this sauce. A good cornstarch substitute is arrowroot powder.
Vanilla extract and salt: These ingredients around out the flavor.
How to make strawberry compote (basic steps)
Strawberry compote is quick and simple to make: you’ll need about 5 minutes to prep the strawberries and 5 minutes to cook them. Here are the basic steps (or jump to the full recipe):
Step 1: Add the strawberries to a small saucepan with the sugar, lemon zest, and 2 tablespoons of the water. Cook over medium heat, stirring occasionally while it bubbles gently.
Step 2: After 5 to 7 minutes when strawberries start to break down, whisk 2 tablespoons water with 1 tablespoon cornstarch. Pour the mixture into the pan and stir until thickened, 1 minute. Reduce the heat. Mash the strawberries with a potato masher or fork.
Step 3: Remove from the heat and stir in the salt and vanilla. Taste and add additional sweetener, depending on the ripeness of your berries. The compote will thicken as it cools. Serve warm or cooled slightly.
Using a cornstarch slurry
This strawberry compote recipe uses a cornstarch slurry: a mix of cornstarch and water (or another room temperature liquid). If dry cornstarch is added directly to a dish, it clumps up. So, it’s best to add it to sauces and stir fries mixed with a little liquid first.
Cornstarch must be heated to around 203°F for the thickening to occur. It’s called “starch gelatinization,” which is a fancy word for the process where the the particles of cornstarch absorb water. Once you add the cornstarch slurry to the warm sauce, it immediately starts to thicken: the starch gelatinization has been activated!
Storage info
How long does homemade strawberry compote last? Store it refrigerated for up to 2 weeks. Or, you can freeze it in a freezer safe container for up to 6 months.
Compote becomes very thick when it’s cooled, so make sure to bring to room temperature or warm it on the stovetop before serving. This is especially important if you’re serving with a warm food like pancakes or waffles.
Ways to serve strawberry compote
There are so many ways to serve strawberry compote! This fruit sauce is versatile enough to work with desserts or breakfast food items. Here are a few ideas for how to serve fruit compote:
This strawberry compote recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently asked questions
What’s the difference between strawberry compote and strawberry jam?
Compote is a looser and fresher-tasting fruit sauce compared to jam. It uses less sugar and cooks the strawberries for a shorter time, preserving their shape and some of their natural texture.
Can I use frozen strawberries for compote?
Absolutely! Thaw frozen strawberries completely before using them in the compote. They might release more liquid, so adjust the cooking time slightly to achieve the desired consistency.
Add the strawberries to a small saucepan with the sugar, lemon zest, and 2 tablespoons of the water. Cook over medium heat, stirring occasionally while it bubbles gently.
After about 5 to 7 minutes when strawberries start to break down, whisk 2 tablespoons water with 1 tablespoon cornstarch. Pour the mixture into the pan and stir until thickened, about 1 minute. Reduce the heat. Mash the strawberries to the desired texture with a potato masher or fork.
Remove from the heat and stir in the salt and vanilla. Taste and add additional sugar if desired, depending on the ripeness of your berries. The compote will thicken as it cools. If it’s too thick, add a little water.
Serve warm or cooled slightly. Store in a sealed container refrigerated for up to 2 weeks (or cool and freeze up to 6 months). Warm on the stovetop before serving.
Learn how to make pico de gallo! I’m sharing my classic pico de gallo recipe below, plus tips to give it the best flavor. If you’re new to making salsa, pico de gallo is a great place to start. It gives you a lot of bang for your buck, beca…
Learn how to make pico de gallo! I’m sharing my classic pico de gallo recipe below, plus tips to give it the best flavor. If you’re new to making salsa, pico de gallo is a great place to start. It gives you a lot of bang for your buck, because even though it’s zesty and flavorful, it’s SO easy. You don’t need any special equipment—just a cutting board and a good knife—and the ingredient list is short and sweet. Try this fresh salsa once, and I think it’ll become a staple in your kitchen. How to Make Pico de Gallo […]
This homemade pizza sauce recipe is full of zingy, garlicky flavor and gets rave reviews! It uses only 5 ingredients…
This homemade pizza sauce recipe is full of zingy, garlicky flavor and gets rave reviews! It uses only 5 ingredients and takes only 5 minutes: there’s no cooking required.
Making a pizza? Here’s the go-to recipe you need: this homemade pizza sauce recipe! All you need are 5 ingredients and 5 minutes. Dip your spoon in, and you’ll be amazed at the flavor: it’s garlicky, rich, tangy and bright.
Why we love this recipe: This pizza sauce is one of our most-used on this website: we’ve made it more times than we can count. The garlicky, tangy flavor can’t be beat, and it’s beyond simple to make. Once you try it, you’ll never go back. Come, experience the magic!
Featured reader comment
“Absolutely delicious and totally easy. I’ve been making it for years now, so it’s time to show my love with a 5 star rating. Had a pizza party with friends and they loved the sauce so much we put it on the table to drizzle on our slices!” -Leila
Ingredients in this pizza sauce recipe
There are just 5 ingredients in this pizza sauce recipe. Even better: it requires no cooking at all! The flavor depends on the quality of your ingredients, so choose wisely. Here are a few things to know about the ingredients:
Canned fire roasted tomatoes: Try to find this type of canned tomato if at all possible! Roasting tomatoes over an open flame adds a mellow, sweet flavor. Several brands carry this special type of tomato. If you can’t find them, use the highest quality crushed tomatoes you can find: San Marzano tomatoes are a good substitute. Double check that the can says crushed before purchasing.
Small garlic clove: Garlic cloves widely vary in size. This recipe calls for a small clove. If you don’t have one, use half a medium or a quarter of a large clove. This is important so that the sauce doesn’t end up too garlicky.
Dried oregano: Make sure to use dried oregano that’s fairly new so that the flavor is strong enough. If it’s been in your cabinet over 1 year, it’s time for a refresh!
Olive oil and salt: Use extra virgin olive oil, and no recipe is complete without a pop of kosher salt.
Pro tip
Keep one thing in mind about this pizza sauce: it has a loose texture that’s similar to what’s use in a traditional Neapolitan pizza. Don’t expect it to be like canned American pizza sauce, which can have extra ingredients like sugar and thickeners like cornstarch. Use a very thin layer of it on top of the pizza dough.
How to make homemade pizza sauce
How to make homemade pizza sauce? Many methods simmer the sauce on the stovetop. But after loads of testing, we found that fire roasted tomatoes make it possible to mix right up without cooking. Every time we make it, when I dip my spoon into that beautiful red sauce, it’s beyond my wildest dreams. We used to make it in a blender, but it works simply mixed by hand too! Here are the steps:
Step 1: Peel and finely mince the garlic. Or if you’re using the blender method, peel the garlic clove and slice it into a few rough pieces.
Step 2: Mix the garlic with crushed fire roasted tomatoes, olive oil, oregano, and salt until the olive oil incorporates. Or, throw them in a blender and then blend until fully combined.
Step 3: Spread a very thin layer of the pizza sauce onto your favorite pizza dough recipe.
It’s as simple as that. Take a taste, and you’ll be amazed by the flavor! We’ve had countless people tell us that it’s the best pizza sauce they’ve ever had.
Top pizza dough recipes
We’ve made this pizza sauce recipe so many times, we’ve lost count! To make your own homemade pizza, try one of these pizza dough recipes for the crust:
Try this pizza dough recipe, our tried and true favorite that works every time!
Use this easy pizza sauce recipe on any of your favorite pizza recipes! You can also use it as a dipping sauce for grilled cheese or breadsticks, in baked pasta, or for a pizza quesadilla. Here are some of our favorite ways to use it:
This pizza sauce recipe is vegetarian, gluten free, vegan, plant based, dairy-free, and refined sugar free.
Frequently asked questions
Why make no-cook pizza sauce?
There are several advantages! It’s quicker and easier than cooked sauces, requires minimal ingredients, and allows the fresh flavors of the tomatoes to shine through. Additionally, cooking pizza sauce can make it lose its vibrant color and acidity.
Isn’t no-cook sauce too watery for pizza?
Fire-roasted tomatoes have a thicker consistency and more concentrated flavor than regular canned tomatoes. They offer the perfect base for a no-cook sauce that won’t leave your pizza soggy.
What kind of fire-roasted tomatoes should I use?
Crushed fire-roasted tomatoes work well. Don’t substitute diced unless you run the sauce through a blender first.
I don’t have fire-roasted tomatoes. Can I use regular canned tomatoes?
You can, but the flavor won’t be as rich and flavorful. Opt for high-quality canned tomatoes like San Marzano tomatoes, and consider adding a pinch of smoked paprika to mimic the fire-roasted flavor.
What herbs can I add to this sauce?
Finely minced fresh basil is a classic addition, but oregano, thyme, or a pinch of red pepper flakes are also delicious options.
How much garlic is too much garlic?
Garlic preference is subjective, but 1 small clove should be enough for a flavorful yet balanced sauce.
How long can I store leftover sauce?
Store leftover sauce in an airtight container in the refrigerator for up to 1 week. You can also freeze it for up to 3 months.
Finely mince the garlic (or if using the blender method, simply chop it into a few rough pieces).
Stir together all ingredients in a bowl until the oil incorporates. Or, place all ingredients in a blender and blend until fully combined (this makes a slightly runnier textured sauce).
To serve, spread a very thin layer of sauce on top of pizza dough, keeping in mind that this sauce has a loose texture that’s similar to what’s used in a traditional Neapolitan pizza or Margherita pizza. (Don’t expect it to be like canned American pizza sauce, which can have extra ingredients like sugar and thickeners like cornstarch.) Store refrigerated for 1 week or frozen up to 3 months.
*Fire roasted tomatoes are key to the flavor! They’re available at many mainstream groceries these days and have a mellow, sweet flavor. If you absolutely cannot find them, use a high quality brand of crushed tomatoes: San Marzano tomatoes are a good substitute. Do not use diced tomatoes, unless you use the blender method for the sauce.
Air fryer potatoes! Have you tried them? They deliver all the best qualities of oven roasted potatoes, but they cook in a fraction of the time (we’re talking under 20 minutes!). These air fryer potatoes are the perfect weeknight side dish. They&#…
Air fryer potatoes! Have you tried them? They deliver all the best qualities of oven roasted potatoes, but they cook in a fraction of the time (we’re talking under 20 minutes!). These air fryer potatoes are the perfect weeknight side dish. They’re quick and delicious—crispy on the outside, creamy in the middle, and packed with savory garlic flavor. Even picky eaters love them. These air fryer potatoes pair nicely with so many main dishes (find serving suggestions below!). Versatile, flavorful, and fast, they’ll become a new favorite in your recipe rotation. Ingredients Here’s what you’ll need to make this air […]
Make restaurant-quality Italian dressing at home with this simple recipe! This zesty dressing is full of flavor and perfect for…
Make restaurant-quality Italian dressing at home with this simple recipe! This zesty dressing is full of flavor and perfect for salads, pasta salads, and more.
One of the top salad dressing recipes to make homemade: Italian dressing! This zingy Italian American vinaigrette is a staple that many of us have grown up with. Ever tried making it at home instead of opting for bottled?
As two cookbook authors, we’ve found the key to a great salad is a homemade salad dressing: they don’t have preservatives or added ingredients, are extremely tasty, and are quick to make! This zesty Italian dressing recipe is a fan-favorite recipe from our popular chopped salad, and it’s become our go-to easy vinaigrette for all types of salads.
This Italian dressing recipe is a standby recipe we’ve been making for over a decade. It all started with our famous chopped salad, which is always a hit with friends and family. Every time we serve it, people ask us for the recipe! Over the years, readers have constantly given us feedback they love it to. Here’s what we love about this recipe:
It’s delicious. Our readers have left comments like “IMO, This IS the best Italian dressing!” and “Wow this was so good! I made it for a Italian inspired mixed green salad that I made for guests and everyone loved it. I will definitely be making it again!”
It’s simple to whip up in 5 minutes. You need a few ingredients, a bowl and a whisk.
It’s versatile. You can use it on many different salads: and even as a marinade!
Ingredients you’ll need
Turns out, Italian dressing is actually an Italian American creation, not a traditional Italian food! It’s a vinaigrette type dressing used in American and Canadian cuisine. In Italy, salads are dressed with olive oil, vinegar, lemon juice and salt at the table, not typically with a pre-mixed salad dressing. Italian dressing is an American creation that approximates the flavors and herbs in Italian food, like olive oil, garlic, basil, oregano and thyme.
The ingredients you’ll need for this Italian dressing are:
White wine vinegar: This pantry ingredient brings in the tangy flavor (helpful so you don’t have to buy a fresh lemon). Make sure to use white wine vinegar, not white vinegar, which has a very strong, acidic flavor.
Dijon mustard: Mustard adds tangy, savory flavor and helps to make the perfect emulsion.
Maple syrup or sugar: Adding a hint of sugar balances the acidity in this dressing. Maple syrup adds sweetness and not a strong maple flavor, so it’s our preference here.
Garlic: Everything is better with a little fresh garlic, and it carries the flavor of this dressing.
Dried oregano, thyme, and basil: The combination of these herbs make the perfect flavor. We’ve experimented with Italian seasoning, but this combination tastes better.
Olive oil: This heart-healthy oil is the binder in this dressing, making it cling to salad greens and vegetables.
Tips for how to make an emulsion
This homemade Italian dressing recipe is incredibly simple. The flavor is zesty and bright, full of garlic, white wine vinegar, maple syrup or sugar, Dijon mustard, and olive oil. Add to that a mix of Italian-style dried herbs: basil, thyme, and oregano, which bring in earthy flair. To make an emulsion for this homemade Italian salad dressing recipe, simply whisk it by hand. Here are a few tips:
Use a medium-sized bowl. To get the oil and vinegar to incorporate into a creamy emulsion, here’s a tip: use a medium-sized bowl to allow for enough movement of the whisk. (Trust us, we’ve tried it in small bowls before and it’s difficult to get the oil and vinegar to combine properly.)
Add the olive oil little by little. Add it tablespoon by tablespoon and whisk in between each until the oil fully incorporates.
Use Dijon mustard. Don’t leave out the mustard! Dijon mustard helps to form and lock in the emulsion. We’ve used this technique in our other vinaigrette recipes, like our Classic Vinaigrette and Balsamic Vinaigrette.
Ways to serve this Italian dressing recipe
This homemade Italian dressing recipe is perfect on any type of salad that you throw together! We’ve made it for years and have lots of readers who use it as a go-to salad dressing. It works well on many types of salad recipes, like a chopped salad, kale salad, or any green salad with flavors that would go with an Italian-style vinaigrette. Here are a few ideas of how to use it:
How would you serve this Italian salad dressing recipe? Let us know in the comments below!
More homemade salad dressing recipes
Homemade dressings have big, bold flavor and are easy to whip up! In fact, we rarely buy bottled dressing. Outside of this homemade Italian dressing recipe, here are a few of our other favorite salad dressing recipes:
In a medium bowl, whisk together the white wine vinegar, Dijon mustard, and maple syrup. Grate in the garlic clove, then whisk together with the oregano, thyme, basil, and kosher salt.
Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).
Category:Salad Dressing
Method:Whisked
Cuisine:American
Keywords: Italian dressing, Italian dressing recipe, Homemade italian dressing, How to make italian dressing,
Roasted mushrooms are underrated. Prove me wrong: when you have mushrooms you need to use up in the fridge, is roasting the first way you think to cook them? My guess is not. Many of us are more likely to sauté mushrooms on the stove than roast them in…
Roasted mushrooms are underrated. Prove me wrong: when you have mushrooms you need to use up in the fridge, is roasting the first way you think to cook them? My guess is not. Many of us are more likely to sauté mushrooms on the stove than roast them in the oven. But as delicious as sautéed mushrooms are, I’d argue that roasted mushrooms are even better. They’re crisp around the edges, meaty in the middle, and packed with savory, umami flavor. Plus, they roast on a single sheet pan in under 30 minutes. I’m sharing my simple roasted mushrooms recipe below. Serve it as […]
Roasted asparagus is the best spring side dish! Ready in 15 minutes, it’s so easy to make. Just trim the asparagus’s woody ends, toss it with olive oil, salt, and pepper, and pop it in the oven. Roasted asparagus is also delicious. The spea…
Roasted asparagus is the best spring side dish! Ready in 15 minutes, it’s so easy to make. Just trim the asparagus’s woody ends, toss it with olive oil, salt, and pepper, and pop it in the oven. Roasted asparagus is also delicious. The spears are juicy and tender (NOT stringy or mushy), and their tips are browned and crisp. I could happily eat oven roasted asparagus straight off the baking sheet. But I love it even more when I season it with a squeeze of fresh lemon juice, a punchy sauce, or flavorful garnishes. I’m sharing my simple roasted asparagus […]
Here’s the good news: perfect hard boiled eggs are easy to make. …And the bad news: so are less-than-perfect ones. I don’t know about you, but I’ve certainly cooked my fair share of the latter. When you try to peel away the shel…
Here’s the good news: perfect hard boiled eggs are easy to make. …And the bad news: so are less-than-perfect ones. I don’t know about you, but I’ve certainly cooked my fair share of the latter. When you try to peel away the shell, half the whites come along with it, or when you cut it open, the yolk is slightly green instead of brilliant yellow. Pretty disappointing, if you ask me. See, cooking perfect hard boiled eggs is easy, but that doesn’t mean that the process you use doesn’t matter. After years of trial and error, I’m happy to say […]
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