You are probably thinking, WTF?! Why are these deviled eggs pink, right? Well, this recipe is sorta like a martini deviled egg. The eggs are pickled (using a beet-based brine) and then vodka is added to the filling.
This tasty kiwifruit salsa is easy to make using fresh kiwi, jalapeno, and red onion. It’s as tasty as it is healthy!
This vegan ice cream is perfect. It only uses 3 ingredients and takes but 5 minutes to make (boom!). That means more explosions and less cooking. Not a bad deal for homemade ice cream, right?
If you’ve never had a persimmon, this salad recipe is a great place to start. Aside from being simple and quick, this caprese uses basil and goat cheese in lieu of mozzarella. Discover the persimmon today!
Hi, I’m Sabrina from The Tomato Tart. Jerry and I have been working together in one form or another for quite a few years now and I’m happy to be guest posting on this awesome blog of his. When I went gluten free a year and a half ago, I knew I wasn’t going to […]
These sweet potato pancakes, stuffed with ricotta cheese and dripping with maple syrup, are just too good to be true. Seriously, they might be illegal.
Kiwifruit is a welcome winter treat. But the it’s also a difficult fruit to enjoy. With very little effort, you can easily waste a lot of it just trying to trim and clean it for eating. This tip on peeling kiwifruit will not only save your kiwis but also time and money.
Upgrade your Thanksgiving with this festive sangria made with fresh fuyu persimmons and pomegranate. This cocktail is crispy, spicy, and ready to par-tay!
This salad recipe uses my Marinated Mozzarella Cheese which is bursting with lime, cilantro and basil–yum! It goes so well with the grilled mangos that it is bound to be a favorite.
This particular recipe was created for the holiday season. At home at either the Thanksgiving or Christmas dinner table, this orange soda is swimming with warm cinnamon, clove and allspice. A few black peppercorns tie it all together. There’s a good chance you’ll be drinking it all year long!
My goal for this recipe was two-fold. Make gingerbread men a wee bit less crunchy and to make them a smidge healthier. Sweet potato seemed like the perfect choice because, well, sweet potatoes are amazeballs. Also, if you’ve had candied sweet potatoes during the holidays… you know just how well they go with ginger.
I am always looking for fun and exciting ways to add heat to a meal. I put it in my sangrias, popsicles and pretty much everywhere. Well, sometimes I just want to go straight to the source.
If you love egg, Bourbon, or coffee, then you must try this cocktail recipe. Maker’s 46 is infused with whole coffee beans then turned into a delicious drink.
Good produce makes a great meal. In this video I explain how to pick out the best fresh tomatoes whether you are at the farmers market or the grocery store. Fresh tomatoes should be full on flavor and very aromatic. With these quick tips, you will never buy a dull tomato!
A few years back, watermelon was all the rage. Chefs allover were using the fruit in many new and interesting ways, for example, it was even being grilled! But, when it’s all said and done, this recipe is still my favorite use of the quasi-melon. Enjoy this gazpacho with an off-dry Viognier or any white with floral and honey-type notes.
I never liked pistachios growing up. Now I love them. And this raw pistachio kale pesto is just one of the many ways I eat them regularly.
One of my favorites is fresh mango and the way it is prepared at food trucks throughout Mexico. It is so good that it’s hard to believe it is so simple. Fresh mango, cut into strips, is then spritzed with fresh lime juice and dusted with salt and chili powder. How good does that sound?