Content tagged with “July/August 2010” (Page 3)
The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or...
Sweet Pickled Peppers
Using sweet brine instead of sour tempers the heat of hot peppers in these sweet pickled peppers.
Five-Spice Tilapia for Two
Chinese five-spice powder, soy sauce and brown sugar make a quick glaze for tilapia in this easy recipe for two.
Chinese five-spice powder, soy sauce and brown sugar make a quick glaze for tilapia. You’ll need a skillet that is 12...
A great way to preserve a bumper crop of jalapeno peppers is to pickle them. Use them to garnish your favorite Mexican...
Tangy pickled beets are a summertime favorite. Try them as a garnish for a Greek salad or as part of a relish tray at...
Try these garlicky-dilly pickled carrots chopped in your dinner salad for a burst of flavor.
Supermarket dill pickles can’t beat the fresh flavor and snap of homemade.
Bread & Butter Pickles
Try these tangy-sweet bread-and-butter pickles on a tuna sandwich or chopped in a tartar sauce for sautéed fish fillets...
Black Bean Quesadillas
In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans...