Why It Works Our secret for a more foolproof emulsified sauce: Cook the eggs just shy of hard-boiled. You can choose how large and rustic to dice the solid flavorings—there’s a wide range of possibilities for making this sauce “right.” French sauces are a lot like the pantheon of ancient Greek gods. There are the […]
This classic macaroni salad recipe has been a family favorite for gatherings for many years. With tender elbow macaroni, a creamy dressing and a handful of add-ins, I love how easy it comes together. Potluck perfect, it’s an easy favorite for almost any occasion. Macaroni Salad Ingredients Macaroni noodles hold a special place in my […]
Straight to the Point Our favorite beeswax wrap is from Trifecta; it’s malleable and sticks easily to a variety of things. We also like the roll from Bee’s Wrap, which lets you cut the exact size you need. It’s getting easier than ever to rid your household of single-use plastics, and we’ve reviewed many of […]
Why It Works The combination of warming spices, chiles, and aromatics gives the applesauce depth and complexity. Using both apple cider vinegar and apple cider enhances the apple flavor. There is a lot of flexibility in the final texture of the sauce—you can mash or puree all or some, as desired. I love applesauce now […]
May 3, 2024 Main Course, Recipes, Vegetarian Indian, Main Course, Vegetarian Rate the Recipe: Stir-fried cabbage with green peas. Kobichi Bhaji is a popular vegetarian stir fry dish from the Indian state of Maharashtra. Simple, light, and easy to make. Try out this recipe that is ready in minutes. 1 cabbage (approx. 300 gms) 1/2 […]
I’ll admit that a frosty margarita is what initially comes to mind when I think of tequila. It was the very first cocktail I ordered when I turned 21 and it was my go-to drink for the better part of my twenties. While it’s true that a well-crafted classic margarita is a thing of beauty, […]
Why It Works Brushing the puff pastry with egg enhances browning, which improves flavor in the finished crust. Choosing thin asparagus means the stalks don’t need to be par-cooked before assembling the tart. Cooking the asparagus underneath the pastry traps steam, resulting in perfectly tender and juicy spears.  Check out my tagline on the homepage […]
Join the Love & Lemons Cooking Club Challenge this month! It’s easy to enter, and one lucky winner will receive a prize. Find all the details below. Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make […]
Tad and I went to a party for Amor Towles’s new story collection, Table for Two, at his home in Manhattan. He served two plump, beautifully glazed hams next to a basket of fresh biscuits—reminding me, an over-planner, that keeping it simple is often the best way to go. So let’s plan a ham and […]
You don’t need me to sit here and tell you why butter is good and important, do you? I don’t have the energy, you don’t have the time, and we all already have 17 sticks of the stuff waiting for us when we get home. I don’t mean to imply I—or you—get home from a […]
