Watermelon is a summer staple, but you find yourself with lots of scraps after eating the juicy inside. Instead of throwing away your rinds, turn them into kimchi! While traditionally made with cabbage, the white part of the rind makes a delicious fruity side dish that has a hint of sweetness and big burst of…
A simple peanut butter and jelly sandwich is delicious anywhere. But add the freedom of vacation and some salty beach air and you have the perfect lunch. And why not throw in some cherries and Cheetos while you’re at it.
Wanting to spend as much time on the beach as possible during our Sanibel Island vacation in June, our family of three headed to the nearby Sanibel Fish House to grab a to-go lunch. I wasn’t looking for anything more than a po’ boy or a blackened mahi-mahi sandwich; instead, listed under the sandwich section…
Recipe contributed by Lagusta Yearwood. Though it would be quite a feat to recreate her unique barks and bonbons at home, this no-bake recipe for chocolate clusters by Lagusta are super easy to make.
Frying bananas in honey brings out their natural sweetness and caramelizes them for maximum delectability. Paired with a thick swipe of ricotta and (if you eat kitniyot) a drizzle of tahini, this is dessert passing for breakfast.
Just because it’s Passover doesn’t mean you have to skip out on avocado toast. Topped with a jammy egg and (if you eat kitniyot) everything bagel spice, it becomes next-level delicious.
Tangy goat cheese and smoky eggplant come together for an elegant matzah open faced sandwich. Feel free to add spicy arugula, chopped parsley and an extra crack of black pepper for an added burst of flavor.
This matzah toast looks particularly Ottolenghi-esque, but calls for no unusual ingredients and requires only one pan and 30 minutes to make.
The basic idea for this matzah (with the caramel-y base topped with chocolate) comes from Marcy Goldman, but this is a spicy and slightly less decadent variation. Don’t worry if it seems at first like the chocolate won’t melt—it will! If you want to make it a bit more wholesome, skip the caramel and just…
This appetizer is easy to throw together, but full of interesting flavors—rich crème fraîche, bright lemon juice and zest, salty capers and of course smoky salmon. Serve it in small individual jars or in one medium spread bowl, with toasted bread or crackers.