This hummus is great as a dip for vegetables or pita chips or spread onto a sandwich. It will thicken after a few days in the fridge, so feel free to stir a little water (or more pickle juice) into it, to loosen it up before serving.Read More
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Sauerkraut for dessert? This cake can be found in community cookbooks from areas with large German populations. As crazy as it sounds, the kraut adds a sweet-sour tang and a lot of moisture to this cake. Whether you disclose the identity of secret ingredient is up to you. If you don’t feel up to making a layer cake, bake the cake in a 9- by 3-inch baking pan instead. The cake is best the day it is made; the frosting will start to “wilt” after a day, but will still taste delicious!Read More
Now that fall is here, I’ll likely be turning to this tasty version featuring butternut squash. It might seem like an unlikely pairing, but the squash, along with cinnamon and nutmeg, adds subtle sweetness and the type of warm, homey flavor I find myself craving once the weather starts to cool.Read More
Kale chips have become the belle of the ball in recent years. I predict the next gourmet chip will be these Roasted Brassica Leaves. Just like kale chips, they’re a kid-friendly—and grown-up friendly—way to crisp up some greens into snackable bites. Serve these up and you, too, can be a hipster food trailblazer.Read More
My dear friend Luke Easter turned me onto this trick. Making mustard from the dregs of the pickle jar is an easy way to turn would-be trash into a zippy little spread. Of course, it helps if your brine is studded with mustard seeds, the common spice in many pickle recipes, such as bread-and-butter pickles and dills. You can mix the mustard half and half with mayo for an even creamier spread.Read More
Call it a nifty shortcut or a sneaky cheat, but using a tortilla as a pizza crust makes this little homemade pie a snap. Whip it up for lunch or a light dinner, or cut it into squares and serve it as an afterschool snack or cocktail nibble. I use sautéed greens and goat cheese as the toppings here, but you can riff on the recipe with any combos that you like: traditional tomato/mozzarella, Swiss/mushroom, fig/blue cheese and on and on.Read More