Adapted from a recipe from Everyday Food. Up the sugar to a tablespoon or a little more, and use either granulated or brown sugar, to make more of a bread-and-butter type pickle. These are refrigerator pickles and they’ll keep for about a month. Yummy with tomato sandwiches. Let them sit for at least 24 hours before you try them.
Chances are you also have a favorite taco recipes – but do you ever think about using potatoes? This recipes is from “Tacos, Tortillas and Tamales” by Roberto Santibanez. Mexican chorizo is the fresh variety, not the smoked and cured kind of chorizo. You could substitute it though, just maybe adding a little oil if necessary so the onions, etc. don’t stick to the skillet when you’re sautéing.
Everybody has a favorite potato salad recipe, but maybe you’re ready to try something new. This one from seriouseats.com reminds us that pesto doesn’t have to be made from basil. And if tarragon is not a favorite flavor, try it with just parsley.
Can’t believe it’s delicata squash season already. Enjoy them during their brief time with us. This recipe came originally from the New York Times.
This recipe is adapted from Fine Cooking magazine.
Adapted from Southern Living magazine.
An update of the traditional caprese salad from Better Homes and Gardens magazine.
From “Kitchen Confidence” by Kelsey Nixon.
This recipe is from “A Change of Appetite” by Diana Henry. Joe Reynolds of Love is Love Farm brings shiso leaves to the East Atlanta Village Farmers Market when it is in season.
This week I’ve been reading “Cooking for Mr. Latte” by Amanda Hesser, former food editor of the New York Times. All this week’s recipes come from that book – a lovely combination of memoir and cookbook.