Make Ahead
1391 recipes found
Molly's Hot Mustard
If you want your clear out your sinuses next time you make a panini or have a spiral ham, this is your mustard. This mustard is sweet when you first taste it, then it has a big hit of heat after that. It is so addicting. This has been a family favorite for years, but my sister-in-law, Molly, faithfully made it often and would even gave it as gifts. Here's the deal, Molly was not a big cook, but now I can not make it without thinking about Molly and how often she made it. So I have taken it upon myself and renamed "The hot mustard" after Molly. Our family lost Molly 4 1/2 years ago to cancer. I know that we will never stop missing her, but I know that she would get such a kick out of me renaming the recipe after her. Here's to you, "Miss Molly"... - MyCommunalTable
Radish Pickles
This super simple recipe will disappear! Eat them as you might eat ginger in between bites of sushi... just a little crunchy flavor zing between bites of a savory BBQ sandwich or to get your salivary glands going! - LASGarcia
Pack a peck of voilà, pickled peppers
Or at least start with a pint. In her recent canning class Savorykitchen showed Midge and me an easy Vietnamese pickled carrot and radish "instant pickle" recipe adapted from "The Joy of Pickling." I am adapting it further to work with vibrant colors and organic cane sugar, which I chose to heat with the vinegar. With regular sugar you can just dissolve without heating. Savorykitchen showed us her gorgeous Korean red pepper threads, which are illustrated in some of the photos, but not all. The threads are called "Shilgochu" among other names and can be ordered at Savory Spice: http://www.savoryspiceshop.com/spices/chilthread.html - Sagegreen
Spicy Apple Relish
I adapted this recipe from one for Quince relish by Silvena Rowe in her cookbook 'Purple Citrus & Sweet Perfume' because I couldn't get hold of quinces. It's good with lamb but equally nice with cheese and crackers.
Pebre
I learned about this recipe while living in Chile and it can be adapted (and used) with just about anything savory. If you like it spicy, add chile paste! If you want less fat, use less oil. Don't like too much tomato, season to your liking. I've had it with bread, on soup, in sandwiches, on pasta and it adds just a little zest to whatever you're eating. - KendraB
Pancetta Wrapped Figs
With beautiful figs in season and at all the local markets here in Southern California, I can never resist picking up a handful and throwing them in salads or nibbling on them throughout the week. This time I thought, hmmm, these would be good wrapped in salty pancetta and sauteed till crispy on the outside and warm and creamy on the inside.
Simple Frozen Sweet Corn
This recipe is perfect if you're looking to freeze batches of sweet corn. You will fall back in love with frozen sweet corn after making this delightful recipe.
Coconut Lime Corn
This is a variation of an Indian dish my mother makes. I love corn and I especially love it cooked till its a bit crunchy or chewy. This has been simplified to just a few ingredients, but its a quick and delicious snack. - Lena S.
Cream Corn
This is a really simple recipe but do not think for a moment it isn't complex. What I like about it is it uses the starch from the corn to thicken the cream. You could also add a small pinch of curry powder for a nice change. I like to serve this like many in the South would, with pan seared dove or quail but roast or fried chicken would be good too.
Hot and Cheesy Corn and Artichoke Dip
I created this using ingredients I love- Fresh Corn, Cream Cheese, Artichoke Hearts, and Parmesian....easy, simple and not time consuming.
Grains of Paradise PB dip
In this recipe, the Grains of Paradise goes into a delicious peanut butter, where its nutty, citrusy, herbal and peppery flavors jazz up pb to the highest.
Simple Bruschetta
Bruschetta so simple, you probably have all the ingredients already!
Sugar-Preserved Citruses
I've always longed to try something other than preserved lemons. When blood oranges were in season (remember when?), I had some left over only a few days before we headed on a long vacation so I decided to see if they would make a good preserve. And they do. I've subsequently used them in cake, bread, marmalade. The quantities are fluid - what you want is enough fruit to fill a clean jar, and some sugar. I sprinkle about a tablespoon or two over each layer of fruit and slowly press down. The fruit juices pickle the rinds, softening them and making them extremely versatile and delicious. And the Cointreau? Well, I had some to spare and a couple of tablespoons worked out perfectly.
Heirloom Tomato Ceviche
My wife and I have been all over Mexico and have tasted Ceviche at every stop we could. We even were surprised to see that saltine crackers were used more than tortilla chips. We were determined to take the best of the ingredients and prepare our own dish with home grown heirloom tomatoes. Sometimes we add shrimp for substance beyond the veggies.
Homemade Ricotta
Incredibly simple-- something everyone must make at some point (unless you're dairy-free!).
toasty TBBB
Be thankful when you have a garden with tomatos and basil.
Heirloom Ensalata Caprese
I discovered this delicious combination about two summers ago, using fresh tomatoes and basil from my garden. Allow to marinate about one hour. So delicious! This only takes about ten minutes to make.
Fresh Heirloom Cherry Tomatoes and Peas
This is recipe is about having the freshest, highest quality ingredients and letting them do the talking. I love this dish. The peas and tomatoes are divine.
Sun-Dried Tomatoes in the Oven
Packing the sun-dried tomatoes by themselves in olive oil (no herbs added), make this oven-baked tomatoes recipe perfect with all kinds of dinner cuisines.
Sweet, Salty, Spicy
Whenever I think of heirloom tomatoes, I think of last year's local roadside vegetable and fruit stand that had a huge sign listing the available produce...including HERLOOM TOMATOES. (I have become a terrible speller myself...too much red wine?) This tomato recipe produces an intense sweet, salty, spicy tomato condiment that is delicious on sandwiches, salads or just as an side to the main course. Use all the ingredients somewhat lightly so as not to overshadow the luscious flavor of the fresh heirloom/herloom tomatoes.
Fiesta beans and rice
Easy, yummy and filling!
Beets and Herbs Salad
Isn't it time to take a break from roasted beets with goat cheese? I thought so. This past weekend, I tossed beets, still warm, with sherry vinegar, Dijon and olive oil. The vinegar makes their sweetness sing; the mustard gives them grit. And a spray of chopped herbs -- basil, tarragon, chives and mint -- beckons the doubters.
Vegan Pesto with White Miso and Smoked Salt
A wonderful classic basil pesto for vegan guests. If you soak the pine nuts overnight it gives a creamy effect. White miso gives depth of flavor and the smoked salt is a marvelous addition.
chevre basil bites
with fresh tomatoes and basil in the summertime, I use this as the perfect appetizer for a hot sunny day.