Anyone who knows me knows I love Italy and Italian food. My husband’s family is Italian on his mother’s side. Recently his Italian immigrant great grandparents were honored with a historic plaque at the site of their former farm, now a city park. It was a great time for the family to get together, celebrate Italian heritage, and eat Italian food. Everyone brought snacks and appetizers, and I decided to make this sun dried tomato walnut pesto. This pesto is irresistible! The bold, bright flavors of sun dried tomatoes and fresh herbs perfectly complement the rich, mellow flavors of walnuts and olive oil.
Is there a more classic game day dish than Buffalo wings? Maybe football season should be called wing season. I love Buffalo sauce so much, I think I could eat it on just about anything. Every football season, I make Buffalo wings for at least one or two watch parties, and they tend to disappear fast off a buffet table. Most restaurants fry their wings to get them crispy, but if you know a few secrets, baked Buffalo wings can be even better than fried.
All through the summer, our family counts down the days until football season starts again for our favorite college team. September is finally here, and the wait is over! Our team is 2-0 so far. If we don’t have tickets to the game, we usually have a watch party with our favorite game day foods, like these baked honey barbecue wings with easy ranch dip. My family loves these wings so much, I make them even when it’s not football season.
One thing that ruins wings is soggy skin. The wings need to be cooked long enough that most of the fat gets rendered out of the skin, but not so long that they dry out. Most restaurants fry their wings, but you can get perfectly crispy, restaurant-style wings from the oven if you know a few secrets.
We recently returned from a big family reunion near Yellowstone National Park with a whole lot of memories and a cute little jar of huckleberry honey. If you’ve ever been to the Yellowstone area, you know you can buy huckleberry anything: jam, syrup, candy, even hot sauce. If you go, make sure to try the huckleberry ice cream! I thought the huckleberry honey looked yummy, and immediately I started thinking of things I could eat it with. These easy drop biscuits came to mind.
Allie’s Fool-Proof Buttermilk Biscuit recipe is one of the most popular recipes on our site, for good reason, because they’re delicious, buttery and flaky. These easy drop biscuits are even faster to make, because they don’t require rolling or cutting. You can make them start to finish in about 20 minutes. You don’t need any specialized ingredients, just basics you probably always have in your refrigerator and pantry. These biscuits are crisp on the outside, tender and flaky on the inside, and taste great with just about any meal.
This summer has been absolutely crazy at our house, with one daughter moving to another state, another daughter getting married, and a major renovation (still not finished) for the kitchen. I’ve been pulling out all my easiest, quickest and tastiest recipes to try to keep everybody fed during the chaos. This crock-pot honey balsamic chicken with carrots is perfect for busy days. It’s a main dish and side dish all in one, with fabulous flavors the whole family loves.
The key to this recipe is one of my favorite flavor combinations: balsamic vinegar and honey. Add a touch of garlic and a little bit of red chili oil, and you have a subtly sweet sauce with a depth of flavor that perfectly complements chicken and carrots.
Sometimes a recipe is so beloved that you make it again and again, until it becomes a family tradition. In our family, one of those beloved recipes is a simple, rustic white bread we call Spanish bread. I’ve made hundreds of loaves of this soft, fine-textured bread, for my family to eat and to give away to friends and neighbors.
My husband’s brother got this recipe from a baker in Barcelona, where he lived for a couple of years. It gets its softness from a little bit of extra virgin olive oil, a typical Spanish ingredient.
Baking bread can be intimidating at first, and to be honest there are many ways to mess it up. But if you know a few baker’s secrets, you can create a beautiful loaf of bread to be proud of. These step-by-step instructions will help guide even a beginner baker.
I’m used to cooking for a crowd, but this week everyone has gone out of town except me and my teenage daughter. With just two women in the house, I’ve been making easy, light meals like this 10-minute wonton soup. It’s another “Coscto hack” recipe that you can throw together in less time than it takes to get through the line at the drive-through. Cooking from scratch is something I love to do, but sometimes circumstances call for something ultra-easy.
I love summer parties and barbecues with my favorite people and some of my favorite foods – grilled burgers and chicken, smoked baby back ribs, and tons of yummy salad. This past 4th of July we were blessed to attend not one but two holiday barbecues – one with my family and one with my husband’s. I wanted to contribute a dish to both parties, but on such a busy day, there’s no time for fussy cooking. Those are days when I turn to recipes I call “Costco hacks,” dishes I can pull together in a few minutes with simple ingredients from my favorite warehouse store. With a little creativity, you can dress up drab pre-made salads and make them truly party-worthy.
I love cooking from scratch, especially on weekends when I have a little extra time. But most nights, I’m scrambling to come up with a healthy, tasty dinner, and it feels like a real challenge. That’s why I’ve developed a few recipes I call “Costco hacks,” which means they’re put together quickly with basic ingredients from my favorite warehouse store. This pesto rice is a go-to recipe I’ve made many times.
This dish has been a big hit at our house with adults and kids alike. The brown rice absorbs huge flavor from the pesto and lemon juice, grape tomatoes add freshness, pine nuts add richness and crunch, and cooked chicken turns the whole thing into a substantial entree. The recipe requires only 6 basic ingredients and 30 minutes to make, if you have chicken and rice that are already cooked.
There aren’t many foods I dislike, but I don’t really like quinoa. There, I said it. I know quinoa is trendy and good for you, but I just have never liked the taste of it. Until now. Recently, I was at a food blogger event, and one of the lunch selections was this amazing Southwest salad with black beans, quinoa, queso fresco, and fresh vegetables. With this recipe, I’ve found a way to eat quinoa that I really love.
This salad is substantial, super tasty, and vegetarian. I serve it with a cilantro lime vinaigrette, and even kids will eat it. I love how healthy it is, and how easy it is to make.