All Recipes - Cookie and Kate

7-Layer Dip

Kathryne Taylor — Thu, 19 Sep 2024 21:34:37 +0000

Meet the best 7-layer dip I’ve ever had. I’ve sampled my fair share of them, and wow, this recipe is the winner! Every layer is delicious on its own and builds on the last. The end result is creamy and cheese, of course, but it’s also perfectly balanced. Fresh avocado, jalapeño, cilantro, green onion and salsa offer fresh and bright flavors that cut through the cheddar cheese, sour cream and refried beans.

Store-bought ingredients yield great results, so you don’t have to turn on the stove to make this one. Each layer contains a fun little surprise, like a splash of salsa in the refried beans to loosen the texture and a burst of freshness from jalapeño in the sour cream. All seven layers come together quickly, too, so you can enjoy your appetizer after about twenty minutes of assembly.

Bring this 7-layer dip to your next watch party. Football season is in full swing (go Chiefs!), and I’ll make this recipe again this weekend. I’ve enjoyed the leftovers for lunch, so you don’t need a big occasion to make this recipe. I hope you love it as much as I do.

How to Make 7-Layer Dip

Here are the seven layers that comprise this dip recipe. Once they all come together, you’ll see why this is the best seven-layer dip recipe!

1) Refried beans

Mix refried beans (canned or homemade) with a splash of salsa to loosen up the texture and some cumin to boost the flavor. Adding salsa ensures that your tortilla chips can easily scoop the bean layer. (Broken chips in dip are the worst!) If you’re choosing store-bought refried beans, I like Amy’s brand.

2) Guacamole

We’re making simplified guacamole rather than going all out with my best guacamole recipe. Mash two avocados with lime juice, half of a chopped fresh jalapeño, and salt. Easy enough.

3) Sour cream

To take your sour cream’s flavor up a notch, stir in the rest of the chopped jalapeño and season it to taste with salt. Yum. I borrowed this idea from Ali Slagle of The New York Times, and it takes the flavor up a notch.

4) Salsa

Whether you’re using my quick and easy red salsa recipe or store-bought, drain off some excess liquid in a mesh colander over the sink. This step takes just a few seconds and ensures that the salsa layer doesn’t water down your dip.

5) Cheddar cheese

Freshly-grated cheese only, please! Pre-grated cheese is coated with powder to prevent clumping, which dulls the flavor and texture.

6) Pickled jalapeños or black olives

I love the spicy pop that pickled jalapeños add to this recipe. Black olives are standard on seven-layer dip, but why? Pickled jalapeños are more complementary. If you’re sensitive to spice, choose black olives for a similar briny flavor.

7) Green onions & cilantro

Thinly sliced green onions and fresh cilantro finish this layered dip with welcome fresh flavor. They bring this dish to life! If you dislike cilantro, you can skip it, but I love it.

Watch How to Make 7-Layer Dip

Serving Suggestions

Serve this seven-layer dip with tortilla chips on game days and bring it to casual gatherings—your friends will be thrilled! If you make my homemade red salsa for this recipe, which is ready in under 10 minutes, you’ll have some extra to serve alongside the layered dip.

Given this recipe’s Tex-Mex flavors, this dip will be a beautiful accompaniment to other Tex-Mex and Mexican dishes. Here are a few main dishes to serve with it:

For cocktails, try my Skinny Margarita, Ranch Water Cocktail or Paloma Cocktail. For a non-alcoholic option, make Refreshing Hibiscus Mocktails. Cheers!

More Delicious Dips to Make

Here’s a small sampling of the dip recipes available on Cookie and Kate. For a larger spread, choose one of these!

Please let me know how your layered dip turns out in the comments. I love hearing from you and hope you enjoy this one as much as I did.

7-Layer Dip

Author: Cookie and Kate
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 12 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Make the ultimate 7-layer dip! This notoriously creamy, cheesy dip tastes fresh and irresistible when you follow these simple steps. Store-bought ingredients yield great results. The recipe yields about 12 servings (about 6 to 7 cups of dip total).

Ingredients

1 can refried beans (15 to 16 ounces) or 2 cups homemade refried beans*
1 ¼ cups mild red salsa, divided
1 teaspoon ground cumin
2 medium ripe avocados
2 tablespoons lime juice (from about 1 lime)
1 medium jalapeño, seeds and ribs removed and finely chopped (about 2 tablespoons)
Fine salt, to taste
1 cup sour cream
6 ounces freshly grated Cheddar cheese (about 1 ½ cups)
⅓ cup drained pickled jalapeño peppers, roughly chopped, or 1 small can (2.25 ounces dry weight) drained sliced black olives
⅓ cup thinly sliced green onions (about 2 to 3)
⅓ cup fresh cilantro leaves
Tortilla chips, for serving

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Instructions

In a bowl, stir together the refried beans, ¼ cup salsa, and cumin. Spread the mixture across the base of an 8-inch square baking dish.
In another bowl, use a large fork to mash the avocado. Add the lime juice, half of the chopped jalapeño, and ¼ teaspoon salt, then stir until combined. Spread the mixture evenly on top of the beans.
In another bowl, stir together the sour cream and the remaining jalapeño. Season it with a pinch or two of salt, to taste. Spread the sour cream over the beans.
Pour the remaining salsa into a mesh colander over the sink to release the excess moisture. Spread the salsa over the mixture.
Sprinkle the cheese all over, followed by the drained jalapeños, green onions, and cilantro. Serve with tortilla chips.

Notes

*Homemade refried beans: After making the homemade version, you’ll have about ½ cup extra refried beans. Use it all for an extra-beany dip! You can also save it as a protein booster for an upcoming meal or enjoy it on the side with chips.

Make it dairy free/vegan: Substitute vegan sour cream and omit the cheddar cheese.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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Pickled Jalapeños

Kathryne Taylor — Tue, 10 Sep 2024 19:08:30 +0000

I consider myself a pickle connoisseur, and I dare say that these pickled jalapeños are the best. These pickled jalapeños are fresh and lightly crisp, with the perfect level of heat. They’re so much better than their store-bought counterparts, which have been sitting on the shelf for who knows how long.

To make this recipe, you’ll need fresh jalapeños, vinegar, water, an optional garlic clove, and salt. That’s it—the rest of the magic is due to the method.

These pickles will taste fully pickled after a four-hour rest in the refrigerator, so make them earlier in the day or the night before you need them. They retain their lovely flavor for about one month in the refrigerator.

These pickled jalapeños offer the perfect spicy pop to my meals! I hope you love them as much as I do.

How to Make the Best Pickled Jalapeños

This recipe required a research deep dive on jalapeño spice levels and five attempts to get just right. These pickled jalapeños, like my famous dill pickles, are refrigerator pickles. They benefit from room temperature—not hot—brine and a rest in the refrigerator. Thanks to the cool temperature, they better retain their crisp texture, vibrant green color, and fresh flavor.

Like my other pickle recipes, the brine is made from equal parts vinegar and water. It always tastes just right—bold and puckery but not overwhelmingly pungent. I love the refrigerator pickling method because it spares my kitchen from the stink of hot vinegar!

I wanted to make pickled jalapeños that were spicy but not overwhelmingly so, like store-bought pickled jalapeños. Most other homemade pickled jalapeño pepper recipes, including my original recipe for pickled peppers, call for sweetener to tame the heat.

Store-bought jalapeño pickles are typically unsweetened, however, and I thought surely I could find a way to avoid it. You’ll find all my heat-taming tricks in the section below, and the recipe at the bottom of the post.

Watch How to Make Pickled Jalapeños

Pepper Selection Tips

The ideal jalapeños offer plenty of bold pepper flavor without being so hot that you cry actual tears. Choosing peppers that meet this criteria is not an exact science, but I’ve found some guidelines that will help steer you toward the right peppers for this recipe.

Choose larger jalapenos.

Capsaicin is the compound in chili peppers that yields their signature burning sensation. Capsaicin is the most concentrated in the seeds and membranes of the peppers. Larger peppers have relatively more flesh, so they’re a better bet.

Choose smooth, shiny green jalapenos.

In other words, avoid peppers with white stripes, which could indicate that the pepper is older and encountered more environmental stressors that potentially increased its spice level. Peppers with reddish spots are wild cards—they were on the vine long enough that they are becoming mild in the red spots but may still be spicy elsewhere.

How to Mellow the Spice Level

Even when you choose your peppers carefully, they may taste hotter than you want your pickled jalapeños to be. The pickling process helps a bit and distributes the spice more evenly amongst the peppers that share a jar, but we can do even better.

Remove the seeds and membranes.

To maintain the signature pepper ring shape found in store-bought pickled jalapeños, use a grapefruit spoon or other small spoon to release the membranes where they attach to the inside of the pepper. Gently scoop or tap until the membranes and seeds fall out of the pepper. Then, slice your peppers into thin rounds.

Soak the sliced jalapenos in cool water for 30 minutes.

This is optional, but I generally find it necessary. Sample a few tiny bites of your peppers first. If they’re much too spicy, soak the sliced jalapenos in a bowl filled with cool water. Soaking removes a bit of the pepper flavor but significantly reduces the heat level, so it’s worth it if it makes your jalapeños more palatable. In my tests, soaking was more effective than rinsing the peppers under running water and maintained more of their flavor.

How to Serve Pickled Jalapeños

Pickled jalapeños offer a welcome punch of spicy pepper flavor to many meals. You can roughly chop them before serving to distribute the spice more evenly.

Try them on Mexican and Tex-Mex dishes like tacos, burritos, black bean bowls and fajita veggie bowls. Enjoy pickled jalapeños on egg-based dishes like Fresh Huevos Rancheros or any combination of scrambled or fried eggs and tortilla chips.

Sprinkle pickled jalapeños over pizzas, like this Barbecue Pineapple, Jalapeño and Feta Pizza or improvised tortilla pizzas.

Use these fresh pickled peppers in any salad recipe that calls for fresh jalapeños, like my Garden-Fresh Corn Salad. They would add a briny punch to my favorite guacamole.

More Homemade Jalapeño Condiments

Please let me know how your pickled jalapeños turn out in the comments! I love hearing from you.

Pickled Jalapeños

Author: Cookie and Kate
Prep Time: 15 minutes
Total Time: 15 minutes (plus 4 hour chill time)
Yield: 1 pint
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

Learn how to make the best pickled jalapeños with this recipe! Enjoy pickled jalapeños that are fresh, crisp and spicy—but not too spicy. Recipe yields about 1 pint.

Ingredients

8 ounces fresh jalapeños (about 5 large or 1 ¾ cup sliced—choose larger jalapeños for less spicy pickles)
½ cup distilled white vinegar
½ cup water
1 clove garlic, peeled and smashed (optional)
½ teaspoon fine salt

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Instructions

First, prepare your peppers: You may want to wear gloves to protect your fingers from feeling burned. Slice off the stem ends of each jalapeño. For less spicy pickles, use a grapefruit spoon or small spoon to release the membranes where they attach to the inside of the pepper. Gently scoop or tap until the membranes and seeds fall out of the pepper, then discard those pieces. Slice the jalapeños into thin rounds with a mandoline or chef’s knife.
To test the spice level of your jalapeños, sample tiny bites from several peppers. If they’re much too spicy, place the sliced jalapenos into a bowl and fill it with cool water. Let the jalapenos soak for 30 minutes, then drain them well. (You could even sample again at this point and soak for another 30 minutes if they’re still terribly spicy.)
Pour the vinegar, water, garlic (if using), and salt into a medium-sized glass jar. Stir to combine. Add the jalapenos to the jar, securely fasten the lid, and give the jar a gentle shake. It may seem like you don’t have enough liquid, but the jalapenos sink over time.
Refrigerate for at least 4 hours for fully pickled peppers. If you think of it during that time, give the peppers another gentle shimmy to help distribute them into the liquid. Pickled jalapeños will keep for up to 1 month in the refrigerator.

Notes

Quicker pickles: Warm the vinegar, water and salt in a small saucepan until it comes to a simmer. Pour it over the peppers, tuck in the smashed garlic (if using), and let the mixture come to room temperature, about 30 minutes. At that point, the peppers should taste pretty well pickled. Refrigerate for later.

Nutrition

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Seaweed Salad

Kathryne Taylor — Thu, 15 Aug 2024 18:57:43 +0000

This seaweed salad is colorful, delicious, and boldly flavored with sesame dressing. If you enjoy seaweed salads at Japanese restaurants, try this fun twist on the concept. Many prepared seaweed salads are colored with food dyes, but this one obtains its lively color from veggies.

If you’re relatively new to seaweed, like I am, this salad offers a great introduction. It calls for arame, which has a more mild and sweet flavor compared to other seaweed varieties. The crisp textures of cabbage and bell pepper, combined with soy sauce and ginger, contrast beautifully with the seaweed.

This salad is the perfect way to incorporate nutritious seaweed into your diet. Seaweed’s nutritional benefits vary depending on the specific variety, but they are often a good source of fiber, iodine, potassium and magnesium, among others. I try to consume a wide variety of whole foods, so seaweed is a welcome addition.

Seaweed Salad Ingredients

Arame

Arame seaweed, or sea vegetable, is a brown algae. It grows off the shores of the Ise-Shima National Park in Japan, and has been part of Japenese cuisine for centuries. I ordered EDEN brand arame online through Amazon, which seems to be sold out at the moment. Look for it in well-stocked grocery stores or Asian supermarkets.

Cabbage

Crisp strands of cabbage offer lots of colorful texture. I used green and purple varieties to make this recipe as bright as possible for photos, but either option will work well at home.

Bell Pepper

Sweet bell pepper is the perfect addition to this seaweed salad. Choose red, orange or yellow for this salad.

Cilantro and Green Onion

These herbs offer more fresh flavor. If you don’t like cilantro, you can skip it.

Avocado

Creamy avocado is the perfect counterpoint to the crisp textures. Wait to add avocado until you’re ready to serve each bowl.

Sesame Dressing

This homemade sesame dressing brings it all together! It’s made with tamari (soy sauce), toasted sesame oil, and fresh lime juice.

How to Make Seaweed Salad

Seaweed salad is surprisingly easy to make, and you’ll find the full recipe below. Arame requires a 5-to-10-minute soak in cool water. During that time, you can whisk together the dressing and chop the vegetables.

Drain the arame, then squeeze out any excess water. Return it to the bowl, add the prepared vegetables, pour in the full batch of dressing, and stir it all together. How’s that for easy?

Reserve the avocado until just before serving since it browns over time. The recipe keeps well in the refrigerator for up to four days.

Watch How to Make Seaweed Salad

How to Serve Seaweed Salad

This seaweed salad is a fun and nutritious side salad. Serve it with Japanese cuisine and beyond at any time of year.

You can turn this salad into a complete meal by topping it with Crispy Baked Tofu or prepared fish or shrimp, perhaps on a bed of brown rice. You could even skip the sesame dressing and serve it in place of the kale in my Build-Your-Own Buddha Bowls.

Here are a few more complementary serving options:

Leftover cabbage?

This recipe calls for 1 1/2 cups of cabbage, less than one full head. Leftover cabbage will keep well in the refrigerator, wrapped, for up to one week.

Here are a few ways to use the remaining cabbage:

Please let me know how your recipe turns out in the comments! I love hearing from you and hope you enjoy this salad.

Seaweed Salad

Author: Cookie and Kate
Prep Time: 25 minutes
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review

This seaweed salad recipe is colorful, delicious and boldly flavored with sesame dressing. The arame needs to soak for 5 to 10 minutes before using, so you can prepare the vegetables and dressing during that time. Recipe yields 4 servings (1 ½ cups per serving for 6 cups total).

Ingredients

1 ounce arame sea vegetables (about 1 ½ cups dried)
1 ½ cups thinly sliced purple or green cabbage, roughly chopped into pieces no longer than 3 inches
1 red or orange bell pepper, chopped
½ cup thinly sliced green onion, sliced on the diagonal
¼ cup finely chopped cilantro
1 batch Sesame Dressing
1 ripe avocado, diced

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Instructions

Rinse the arame well in a fine sieve, then place it in a generously sized bowl. Fill the bowl with cool water and let it soak for 5 to 10 minutes, until nicely pliable. Drain the arame in the sieve, and gently squeeze out any excess water. Transfer the arame back to your empty bowl, which we will use as a mixing bowl.
Add the cabbage, bell pepper, green onion and cilantro. Whisk the dressing once more, and pour it all over the salad. Gently toss until the salad is evenly coated in the dressing.
When it’s time to serve, divide the seaweed into bowls and top with diced avocado. The salad will keep well in the refrigerator, covered, for up to 4 days (add the avocado just before serving).

Nutrition

The post Seaweed Salad appeared first on Cookie and Kate.

Sesame Dressing

Kathryne Taylor — Tue, 06 Aug 2024 18:28:45 +0000

This homemade sesame dressing offers bold flavor for your homemade salads. It requires just four core ingredients: toasted sesame oil, tamari or soy sauce, lime juice, and a dab of Dijon mustard.

If you have the time and energy, add freshly toasted sesame seeds, fresh ginger, and garlic. They ramp up the flavor, but this dressing is already delicious in its simplest form.

Make this sesame dressing when you’re craving a green side salad. It’s easy to whisk together from basic pantry ingredients, and it tastes so much better than store-bought dressings.

I created this dressing recipe to serve over this seaweed salad, but it goes with so much more. Below is a full list of suggestions for making your own salad tonight!

How to Serve Sesame Dressing

This salad dressing is the perfect accompaniment to main dishes with Asian influences. It’s almost guaranteed to complement your meal when your entrée includes flavors like soy sauce, sesame oil or ginger. Try it with my Extra Vegetable Fried Rice, Vegetarian Pho, Veggie Sushi Bowls, or homemade sushi rolls.

Complementary Salad Ingredients

To round out your meal with a healthy dose of greens and veggies, improvise a simple salad with any of the following ingredients.

Avocado
Bell pepper
Broccoli, raw or roasted
Cabbage
Carrots
Cherry tomatoes
Cilantro
Cucumber
Edamame (shelled)
Green beans
Green onion
Leafy greens, including Bibb, romaine and spring greens
Seaweed
Snap peas or snow peas
Thai basil

More Dressings to Make

Homemade salad dressing makes all the difference, and I think you’ll love these. View my full collection of salad dressings here.

Please let me know how your sesame dressing turns out in the comments! I love hearing from you and am eager to hear how you serve this one.

Sesame Dressing

Author: Cookie and Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1/2 cup
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

This sesame dressing offers fresh and bright flavor for your homemade salads! The recipe is easy to whip together with sesame oil, soy sauce and lime juice. Recipe yields about ½ cup.

Ingredients

1 tablespoon sesame seeds (optional, for texture and flavor)
¼ cup toasted sesame oil
2 tablespoons reduced-sodium tamari or soy sauce
2 tablespoons lime juice
2 to 3 teaspoons finely grated fresh ginger
1 clove garlic, pressed or minced
½ teaspoon Dijon mustard
Pinch of red pepper flakes (optional, for spice)

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Instructions

If using the optional sesame seeds, place them in a small skillet over medium-low heat and cook, stirring frequently, until they’re starting to turn golden, about two to three minutes. Remove from the heat.
In a liquid measuring cup or small bowl, combine the sesame oil, tamari, lime juice, 2 teaspoons of ginger, garlic, mustard, optional red pepper flakes, and optional toasted sesame seeds.
Whisk until the mixture is well blended. Taste, and if the flavor isn’t quite there yet, whisk in the tiniest pinch of salt. If you would like stronger ginger flavor, mix in the additional teaspoon now.
This dressing can be served immediately, but the flavors are even better after twenty minutes’ rest. Store the dressing in the refrigerator, covered, for up to 1 week.

Notes

Make it gluten free: Be sure to use gluten-free tamari rather than conventional soy sauce.

In a hurry? You can simplify this dressing by skipping the sesame seeds, garlic and ginger. You’ll still end up with a flavorful dressing.

Nutrition

The post Sesame Dressing appeared first on Cookie and Kate.

Americano Cocktail

Kathryne Taylor — Fri, 12 Jul 2024 20:23:42 +0000

The Americano cocktail is a fizzy, bittersweet drink with Italian origins. It’s the perfect aperitivo before dinner or a refreshing weekend afternoon sipper. The Americano is a unique spritz that strikes the elusive balance between bitter and sweet. This cold, bubbly drink is lovely on a hot day, yet the complex, warming flavors are equally welcome before Thanksgiving supper.

Americano cocktails are made with Campari, sweet vermouth and club soda. If you love a Negroni, this drink is right up your alley. The Americano is served in a taller glass with club soda instead of gin, and the Negroni is actually a derivative of the Americano. Don’t write off this cocktail if you don’t like Negronis, though (I don’t!). It’s like a Negroni light, and you can adjust it to suit your preferences.

Americano cocktails have nothing in common with Americano coffee, except that they were both popularized by Americans visiting Italy. Apparently, the Americano is based on another drink, the Milano-Torino, which is made with just Campari and Vermouth di Torino. There are several origin stories, and I’m not sure which one is true. All I know is that this is a nice cocktail! I hope you enjoy it.

Americano Cocktail Ingredients

These cocktails require four basic ingredients plus ice.

1) Campari

Campari is a vibrant red amaro. The brand describes the flavors as “Pleasantly bitter with a velvety aftertaste. Intense notes of orange, herbs and wood.” Look for Campari near the liqueurs or other amaros at the liquor store.

2) Sweet vermouth, like Dolin

Sweet vermouth is dark red or brown, not clear. Dolin is my favorite brand for Americanos. It’s not as sweet as others like Carpano Antico.

Vermouth storage tip: Vermouth is wine, so it will go bad with time like all wines do (but will keep longer than a regular bottle, thanks to the brandy). Opened bottles of vermouth will keep well in the refrigerator for one to two months.

3) Club soda

Club soda provides some fizzy dilution. Any unflavored sparkling water will work, though I love Fever Tree or Topo Chico for their plentiful small bubbles.

4) Slice of fresh orange

A slice of orange offers a burst of fresh, familiar orange flavor and aroma. Don’t skip it. To maximize the orange flavor, you can gently run the peel of the orange around the edge of your glass before dropping it in.

How to Make an Americano Cocktail

Americanos are such an easy cocktail to make. You don’t need a cocktail shaker or any bartending experience.

To make one, fill a tall glass with ice. Pour in equal parts of Campari and sweet vermouth, then add a big splash of club soda. Gently stir with a spoon, then add a slice of orange. Enjoy.

Watch How to Make an Americano Cocktail

How to Adjust Your Americano Cocktail

The standard ratio is equal parts Campari and sweet vermouth. But who’s to say that you can’t tweak the recipe to your liking?

Make it less bitter

Campari’s bitter notes can take some getting used to. You can reduce the bitterness by using less Campari or balance it with extra sweet vermouth.

Make it less boozy

As written in the recipe below, the Americano cocktail is equally strong as a 1 1/2-ounce drink made with 80-proof liquor like vodka, gin, or tequila. To lower its alcohol content, use more club soda and less Campari and vermouth. Try just 1/2-ounce or 1-ounce each of the Campari and vermouth for a low-alcohol drink.

What to Serve with Your Americano

The Americano is commonly served as an aperitivo. Italian aperitivos are designed to stimulate the appetite before a meal. These cocktails are typically somewhat bitter, carbonated and more dry than sweet.

Serve your Americano cocktails with Italian or generally Mediterranean-flavored appetizers. Campari is bitter, and salty, sweet, creamy or fatty foods will take the edge off. You can’t go wrong with a cheese board.

Here are simple options that pair well:

Olives, Easy Tapenade or Kalamata White Bean Dip
Crusty bread Baked Goat Cheese or burrata (perhaps with olive oil or good jam)
Caponata with Crostini
Caprese Skewers or Mediterranean Tomato & Feta Dip
Fresh fruit, such as grapes, oranges and strawberries

More Fizzy Cocktails to Enjoy

Love the Americano? Here are a few more cocktail recipes I think you’ll appreciate.

Please let me know how you like your Americano cocktail in the comments! I’m always eager for your feedback.

Americano Cocktail

Author: Cookie and Kate
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 drink
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

The Americano cocktail is a fizzy, bittersweet drink with Italian origins. It’s the perfect aperitivo before dinner or a refreshing sipper on a warm day. Recipe yields 1 drink.

Ingredients

1 ½ ounces Campari
1 ½ ounces sweet vermouth, like Dolin
2 ounces club soda*
1 slice of orange, for garnish

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Instructions

Fill a tall glass with ice. Pour in the Campari and sweet vermouth, then gently pour the club soda into the glass at a 45-degree angle to preserve the bubbles.
Gently stir with a spoon, and garnish with a slice of orange. Serve at once.

Notes

Make it lighter: For a lower-alcohol drink with a lighter flavor, use 1 ounce or less each of the Campari and vermouth.

Club soda recommendations: James Bond insists on Perrier, but I prefer Fever Tree or Topo Chico for the plentiful bubbles.

Nutrition

The post Americano Cocktail appeared first on Cookie and Kate.

Watermelon Salad with Feta and Mint

Kathryne Taylor — Thu, 27 Jun 2024 20:27:10 +0000

If you enjoy watermelon, this is your new summer salad. This simple watermelon salad recipe features classic Mediterranean flavors like tangy crumbled feta and fresh mint. Roughly chopped pistachios, lightly pickled shallots and a drizzle of olive oil make it taste incredible.

The layering method might make this salad look fancy, but it’s easy to make and yields a stunning display. Grab your largest platter for this recipe so the ingredients can be evenly distributed and scooped without stirring. The composition of this salad helps avoid the watery watermelon, messy-looking feta situation that plagues many watermelon salads.

This watermelon salad was inspired by one we tasted in Tampa last summer. I loved the pistachios sprinkled on top. They offered the perfect crunch, and the green color contrasted beautifully with the bright red watermelon.

I’m still obsessed with the vinegar-soaked shallot that I used on this Watermelon Salad with Herbed Yogurt Sauce, and it worked just as well here. The shallots are lightly pickled, so they’re tangy but less pungent, and a drizzle of the leftover vinegar brightens up the whole salad.

Isn’t it lovely? This beautiful salad is sure to be a hit at your summer parties.

How to Choose Your Watermelon

To make the best watermelon salad, start with a great watermelon. It’s a bummer to slice into a watermelon and find pale, flavorless fruit. I’m partial to the Sugar Baby heirloom variety that you see in these photos. Sugar Babies are almost solid, dark green on the outside, often nearly seedless, with a wonderfully sweet flavor.

When you choose a watermelon, look for one that is:

Heavy for its size
Dull, not shiny
Evenly shaped
Darker green, with a yellow to orange “field spot” that indicates it sufficiently ripened on the vine (the stronger the yellow-orange color, the better)

Uses for Leftover Watermelon

For this recipe, you’ll need half a small watermelon (3 pounds, or about 4 cups cubed). Our toddler loves watermelon, so she takes care of the leftovers for us.

If you don’t have a watermelon-obsessed tot in your household, here are some more ways to enjoy watermelon:

Make watermelon juice, so easy!
Turn your watermelon juice into watermelon margaritas or watermelon mimosas
Try this Tropical Fruit Salad made with cantaloupe or honeydew, watermelon, pineapple and lime
Make another watermelon-focused salad, like this Arugula & Watermelon Salad with Kalamata olives, or my fancy restaurant-style Watermelon Salad with Herbed Yogurt Sauce

Watermelon Salad Serving Suggestions

This refreshing watermelon salad could inspire a full summertime spread. Try serving it with other warm-weather favorites that won’t heat up the house, like Caprese sandwiches or grilled options like pizza or veggie burgers. For complementary flavors, look for recipes using fresh mint, basil or pesto. Here are a few of my top recommendations:

Caprese Pasta Salad
Favorite Veggie Burgers
Green Goddess Tortellini Salad
Grilled Pizza—try Arugula-Almond Pesto Pizza on the grill!
Vegetarian BLT Sandwich

Watch How to Make Watermelon Salad

More Salads to Make This Summer

These refreshing salads make the best of summer produce like ripe berries, tomatoes and cucumber.

Easy Tomato Salad
Fattoush Salad with Mint Dressing
Layered Panzanella
Seasonal Spinach Salad with raspberries or strawberries
Strawberry, Basil and Goat Cheese Salad with Balsamic Drizzle

Please let me know how your watermelon salad turns out in the comments! I love hearing from you.

Watermelon Salad

Author: Cookie and Kate
Yield: 6 to 8 side servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

This classic watermelon salad recipe features crumbled feta and fresh mint. Lightly pickled shallots and chopped pistachios make it amazing! Recipe yields 6 to 8 side salads.

Ingredients

1 medium-to-large shallot or ½ small red onion, sliced very thinly (about ½ cup)
3 tablespoons sherry vinegar or red wine vinegar
¼ teaspoon fine salt
3 pounds ripe seedless watermelon (about ½ small round watermelon or 4 cups cubed), cut into ¾″ cubes
½ cup crumbled feta (about 2 ounces)
⅓ cup roasted and salted pistachios, chopped
¼ cup extra-virgin olive oil
Small handful of fresh mint and/or basil leaves, torn if large, for garnish
Flaky salt or kosher salt, to taste

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Instructions

In a small bowl, combine the sliced shallot with the vinegar and fine salt. Toss to combine, and place in the refrigerator to lightly pickle while you prepare the remaining ingredients (at least 10 minutes).
Spread the cubed watermelon over a large platter or shallow serving bowl. Arrange the pickled shallot on top, and spoon the leftover vinegar over the salad. Sprinkle the feta and pistachios on top.
Drizzle the olive oil all over. Finish the salad with a sprinkle of fresh herbs and flaky salt. This salad is best enjoyed within an hour or two, but will keep in the refrigerator for up to 4 days.

Notes

Prepare in advance: Since watermelon starts releasing moisture once it comes into contact with salt, your best bet is to arrange the cubed watermelon across a platter and store everything separately until it’s close to serving time. Or, at minimum, wait to sprinkle flaky salt on top until it’s time to serve.

Make it dairy free/vegan: Omit the feta. You might like some roughly chopped, pitted Kalamatas in its place.

Nutrition

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Kalamata White Bean Dip

Kathryne Taylor — Thu, 20 Jun 2024 19:17:11 +0000

This Kalamata olive-flavored white bean dip is the recipe you didn’t know you needed. Sure, it’s not the most appetizing-looking appetizer out there, but it’s delicious and easy to make. It’s a nice alternative to hummus and a lovely way to savor Kalamata olive flavor without feeling overwhelmed by the saltiness.

This recipe was inspired by an appetizer we ordered at Lidia’s, a local Kansas City restaurant owned by renowned chef Lidia Bastianich. Some white bean dips are downright unappetizing—they can be gloppy, too salty, or flavorless—but not this one. The Kalamata olives lend welcome richness in both texture and flavor.

To make this recipe, you’ll need just a few basic ingredients—white beans (I used Cannellini, but Great Northern would also work), pitted Kalamata olives (plus a splash of brine), olive oil, salt and pepper, and an optional sprinkle of fresh basil. You’ll find serving suggestions and the full recipe below.

This white bean dip is a great impromptu recipe to whip together when guests are on their way. I’m always scrambling before guests arrive, so I like to have a repertoire of easy recipes that I can pull together in no time. This one is a winner! I hope you’ll bookmark it to make soon.

How to Serve Kalamata White Bean Dip

Make a platter with whatever you have on hand—try crostini or a loaf of crusty bread, pita chips or toasted pita wedges, or crudités like carrots, cucumber and bell pepper.

For a full spread, treat it like a cheese plate—add cheese, nuts and fresh fruit. Add another dip, if you’d like. Here are more Mediterranean-style dips that would be lovely accompaniments:

You could also serve it with a fresh salad, like my Mediterranean Bean Salad, Easy Tomato Salad or Fattoush Salad with Mint Dressing.

Watch How to Make White Bean Dip

Please let me know how your dip turns out in the comments! I love hearing from you.

Kalamata White Bean Dip

Author: Cookie and Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1 3/4 cups
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

Whip up this white bean dip with Kalamata olives! It easy to make with pantry ingredients and tastes delicious. The sprinkle of fresh basil is optional. Recipe yields about 1 ¾ cups of dip.

Ingredients

1 can (15 ounces) cannellini or Great Northern beans, rinsed and drained, or 1 ½ cups cooked beans
1 tablespoon Kalamata olive brine
⅔ cup pitted Kalamata olives, well-drained
1 clove garlic, roughly chopped
Tiny pinch of fine salt
3 tablespoons olive oil, plus more for serving
10 twists of freshly ground black pepper
Optional garnish: A couple of fresh basil leaves, very thinly sliced
For serving: Crostini, pita chips, crusty bread, or crudités like carrots, cucumber and bell pepper, for serving

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Instructions

Combine all of the ingredients in a food processor. Blend until smooth.
Taste and add another pinch of salt if the flavor needs a boost. Transfer to a serving bowl and top with a light drizzle of olive oil and a sprinkle of basil, if using.
Leftovers will keep well in the refrigerator, covered, for up to 4 days.

Notes

Recipe inspired by Lidia’s, a restaurant in Kansas City owned by Lidia Bastianich.

Nutrition

The post Kalamata White Bean Dip appeared first on Cookie and Kate.

Cashew Butter

Kathryne Taylor — Thu, 13 Jun 2024 20:40:30 +0000

Have you experienced cashew butter? It is sublime and somehow much more delicious than a handful of toasted cashews. A spoonful of homemade cashew butter tastes like a treat. It’s nearly as enticing as cookie dough, as far as I’m concerned—sometimes, I add a few chocolate chips to achieve the full cookie dough effect.

This homemade cashew butter recipe is easy to make in a food processor. The trick is to lightly toast your cashews before blending for the best flavor and texture. Even then, cashew butter has a more neutral flavor than most other nut butter. It’s quite versatile.

Homemade cashew butter contains no additives like sunflower oil; it’s made simply with cashews and a dash of salt to enhance the flavor. Since it is so fresh, it offers better flavor than store-bought options.

Store-bought cashew butter can be quite expensive—I often balk at the nearly twenty-dollar jars at Whole Foods. Making it at home can cost half as much. We could get into a philosophical debate about time versus money, or make cashew butter in the same length of time. Let’s make some already.

Cashew Butter Tips

You’ll find the full recipe below, but here are some notes and tips before you get started.

Toast your nuts before blending. Warm nuts blend more readily than room-temperature nuts. When I tried making cashew butter with plain raw cashews in my Vitamix, I had trouble blending them and resorted to adding olive oil to make it work. Furthermore, cashew butter made with freshly toasted nuts tastes extra special.

You’re in charge of how “toasty” your cashew butter tastes. My recipe suggests baking them for 10 minutes, which brings out the cashews’ best flavor without tasting overtly roasted. If you would like a greater depth of flavor, you could leave your nuts in for a few extra minutes. Stir them at the 10-minute mark, then keep a close eye one them to ensure that the nuts around the edges don’t burn.

Use a food processor rather than a blender. I love my fancy Vitamix, but I’m on Team Food Processor for nut butter (here’s mine). The food processor takes a few minutes longer but doesn’t require my involvement.

Watch How to Make Cashew Butter

How to Serve Cashew Butter

I love a spoonful of cashew butter from time to time. Here are some more ways to enjoy it:

Spread cashew butter over toast and add berries (fresh berries, defrosted frozen, or chia berry jam). You could make a lovely appetizer with crostini, plus fresh raspberries and a light drizzle of honey.
Add a dab to quick breads, like banana bread or muffins.
Try cashew butter on pancakes. Possibly better than maple syrup.
For extra protein, blend cashew butter into smoothies, overnight oats, oatmeal, or yogurt.
For a treat, spread it across a graham cracker and add a few chocolate chips!

More Nut Butters to Try

Please let me know how your cashew butter turns out in the comments. I love hearing from you.

Cashew Butter

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (including 10 minute cooling time)
Yield: 1 3/4 cups
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

Make creamy cashew butter at home! It’s easy in your food processor and much more affordable than store-bought. Recipe yields 1 ¾ cups.

Ingredients

16 ounces (just over 3 cups) unroasted shelled cashews
¼ teaspoon fine salt

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Spread the cashews across a large, rimmed baking sheet and bake them for 10 minutes, stirring halfway.
Let the cashews cool until they’re just warm (not hot), about 10 minutes.
Transfer the cashews to a food processor. Add the salt. Blend until the mixture is completely smooth and creamy, pausing to scrape down the sides as necessary. You’ll think it’ll never blend, but be patient! The cashews will go from flour-like clumps to a ball against the side of the food processor, and finally, the mixture will turn lusciously creamy. If the mixture gets hot along the way or your machine seems tired, stop and let it cool for a few minutes.
Let the cashew butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 1 month.

Notes

Change it up: You can create a mixed nut butter by substituting raw almonds, walnuts or pecans for some of the cashews. Toast them all together on the pan.

Nutrition

The post Cashew Butter appeared first on Cookie and Kate.

Cilantro Lime Dressing

Kathryne Taylor — Thu, 06 Jun 2024 13:35:40 +0000

Make this cilantro lime dressing recipe the next time you prepare a Mexican meal. It’s bright, sunny and fresh! This dressing is boldly flavored with fresh lime, olive oil, cilantro, garlic, honey, cumin and Dijon mustard. You can make it creamy or spicy if you wish.

Drizzle this dressing over crisp greens with sliced avocado and toasted pepitas for a perfectly simple side salad. You’ll find a longer list of salad toppings to choose from below.

I improvised this dressing to make a green salad with leftovers from my Fajita Veggie & Halloumi Bowls, and I loved it so much that I wanted to share it with you. It’s almost as versatile as my favorite Lemon Vinaigrette and suits some flavors even better.

This dressing comes together quickly in the food processor and keeps in the refrigerator for up to one week. Sometimes having a vibrant sauce on hand makes all the difference!

How to Serve Cilantro Lime Dressing

Drizzle this cilantro lime dressing over greens to serve alongside Mexican and Tex-Mex meals. This fresh dressing comes together quickly and lightens heavy entrées. Serve it with Veggie Black Bean Enchiladas, Fajita Veggie & Halloumi Bowls or Vegetarian Stuffed Peppers.

This dressing is suitable for any green, from mild lettuces like Bibb lettuce and romaine to hearty greens like kale and arugula.

Here’s a list of salad ingredients that go well with this dressing:

Avocado
Bell pepper, raw or roasted
Black beans
Brown rice and wild rice
Cabbage
Carrot
Cauliflower, grated or roasted
Chickpeas, canned or crispy
Cotija, feta and goat cheese
Corn, especially grilled
Cucumber
Farro
Jalapeños
Lentils
Pepitas and sunflower seeds
Radish
Red onion and green onion
Tomatoes, raw or roasted

Watch How to Make Cilantro Lime Dressing

Flavor Variations

Make it creamy

Add tahini or Greek yogurt. I love the light nuttiness and intrigue that tahini brings. The recipe below includes suggested amounts for each option.

Make it spicy

Add a fresh jalapeño or red pepper flakes. Start small and blend in more to taste.

Skip the cilantro

For the cilantro-averse, yes, you can omit the cilantro! You’ll end up with a lovely lime dressing. It’s especially good with jalapeño for some extra flavor, which will be very similar to the Jalapeño-Lime Dressing in my cookbook, Love Real Food (page 53).

Salads Featuring Similar Dressings

These dressings are tailored to each recipe. I hope they offer additional inspiration.

Please let me know how your cilantro lime dressing turns out in the comments! I love hearing from you. You can check out more salad dressings here.

Cilantro Lime Dressing

Author: Cookie and Kate
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 1/4 cups
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

Make this cilantro lime dressing recipe for your next green salad! It’s the perfect burst of freshness to accompany your Mexican and Tex-Mex meals. You can make the dressing creamy or spicy, if you wish! Recipe yields 1 ¼ cups.

Ingredients

½ cup extra-virgin olive oil
½ cup lime juice (from about 4 to 6 limes)
1 cup loosely packed cilantro (mostly leaves, small stems are ok, from about 1 small bunch)
1 tablespoon honey or maple syrup, to taste
1 teaspoon Dijon mustard
½ teaspoon ground cumin
Scant ½ teaspoon fine salt, to taste
1 clove garlic, roughly chopped
Optional, for spice: 1 small jalapeño, seeds and ribs removed, and roughly chopped, and/or a pinch of red pepper flakes
Optional, for creamy dressing: 2 tablespoons tahini or ½ cup whole-milk Greek yogurt

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Instructions

In a food processor or small blender, combine all of the ingredients. Process until the mixture is completely smooth with tiny flecks of cilantro.
Taste, and adjust as necessary—if the dressing is overwhelmingly tart, add more honey by the teaspoon. If it tastes a little bitter or needs extra oomph, add another pinch or two of salt. For more spice, add a pinch of red pepper flakes. Blend again.
Serve immediately or store in a covered jar in the refrigerator for up to 1 week.

Notes

Make it vegan: Use maple syrup instead of honey. For a creamy dressing, choose tahini.

Nutrition

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Almond Flour Pancakes

Kathryne Taylor — Tue, 04 Jun 2024 13:15:07 +0000

These almond flour pancakes offer fantastic flavor. Truly, I’d pick these over buttermilk pancakes at a diner. They’re golden, tender and so flavorful that I often enjoy them with just a spread of almond butter on top. Our two-year-old is a fan, too.

Since these pancakes are made entirely with almond flour, they’re gluten free. Of all the wholesome pancake recipes on this blog, these win the “lowest in carbohydrates” award, so they don’t spike my blood sugar. This pancake recipe is a real winner.

If you’re new to almond flour, this recipe is worth buying a bag. I’ve fallen in love with baking with almond flour and have several more recipes coming soon. I’ve realized that regular flour, whether it’s all-purpose or whole wheat, tends to dull other flavors within the recipe, whereas almond flour lets them shine. It’s magical!

Almond Flour Pancake Tips

These pancakes are more delicate and prone to burning than most. These tips will help as you make your first batch.

Make sure your batter is the right consistency. When I switched brands and types (plain cow’s milk vs. almond milk, etc.), I found that I needed different amounts of milk. You may need to stir in more milk to achieve the desired consistency (see photos). The batter should not be runny or so thick that it’s difficult to stir. It’s just right when you can pour some batter into a pan to make a nice round shape without helping it spread out.

Lightly coat your griddle or skillet with butter or coconut oil in between batches. Be sure to wipe off the excess butter or oil with a paper towel so it doesn’t burn.

The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. If you’re uncertain, it’s best to wait a little longer than end up with a doughy mess.

As time goes on, dial down the heat. The skillet gets hotter with time, so turn the heat down a smidge after every four pancakes or so. If your pancakes are burning on the outside before they are cooked through on the inside, your skillet is too hot.

Watch How to Make Almond Flour Pancakes

Almond Flour Pancake Ingredient Notes

Blanched fine almond flour is the way to go. Unblanched almond flour (or almond meal) will yield pancakes that are not as tender, tasty or pretty. I don’t recommend it. I tested this recipe with Bob’s Red Mill and Whole Foods 365 brands.

Maple syrup is optional or can be reduced if you’re watching your sugar intake. Otherwise, it offers a lovely, low level of sweetness—I often don’t drizzle more on top. Maple syrup also helps prevent the pancakes from burning on the skillet.

Vanilla extract is key. Don’t skip it or your pancakes won’t taste nearly as nice.

Almond extract is optional. Add it if you want to play up the almond flavor in your pancakes and make them taste reminiscent of almond cookies.

Pancake Serving Suggestions

These pancakes taste terrific with traditional pancake toppings and healthier options. Here’s a list of options you might enjoy with your pancakes.

Almond butter or peanut butter
Bananas
Butter
Fresh berries or The Easiest Berry Chia Jam
Greek yogurt
Maple syrup
Scrambled eggs
Whipped cream

More Gluten-Free Breakfasts

3-Ingredient Banana Pancakes with oat or buckwheat flour
Blender Oatmeal Pancakes
Buckwheat Pancakes
Crêpes with buckwheat flour
Gluten-Free Banana Bread (Made with Almond Flour)

Please let me know how your pancakes turn out in the comments! These take some practice, but I hope they become your new favorite pancakes.

Almond Flour Pancakes

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 7 reviews

These almond flour pancakes are tender, hearty and delicious. Plus, they’re gluten-free and lower in carbohydrates than most. The recipe yields about 12 pancakes (it can be easily halved, but extra pancakes freeze well, so I suggest making the full batch).

Ingredients

Dry ingredients

2 cups (185 grams) fine blanched almond flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon ground cinnamon (optional)
½ teaspoon fine salt

Wet ingredients

3 eggs, ideally at room temperature
½ cup milk (any milk will do), more as needed
2 tablespoons melted butter or melted coconut oil
2 tablespoons maple syrup (optional)
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
Avocado oil, butter, or coconut oil, for greasing the pan

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Instructions

In a medium mixing bowl, combine the dry ingredients and gently whisk until combined.
In a separate smaller bowl, whisk together the eggs. Add the remaining wet ingredients and whisk until combined. If the butter solidifies upon contact with cold ingredients, let it warm for a few minutes at room temperature or microwave it in 10-second increments.
Pour the wet ingredients into the dry, and stir until combined. Warm a large skillet over medium-low heat (or heat an electric skillet to 325 degrees Fahrenheit). It’s warm enough when a few drops of water immediately sizzle upon contact and promptly evaporate.
Check the batter’s consistency; you may need to stir in more milk (2 tablespoons at a time) to achieve the desired consistency (see photos). The batter should not be runny or so thick that it’s difficult to stir. It’s just right when you can pour some batter into a pan to make a nice round shape without helping it spread out.
Lightly oil the skillet and wipe out any excess with a paper towel (or evenly distribute about ½ teaspoon oil with a silicone brush). Scoop a scant ¼ cup batter into the skillet. Wait until the perimeter is turning matte and you see bubbles forming all over, then gently flip the pancake and cook until the other side is lightly browned.
Repeat with the remaining batter, lightly oiling between each round. Reduce the heat as necessary if the pancakes are becoming too dark before cooking through (almond flour pancakes brown more quickly than regular pancakes, and I am constantly turning down the heat as I cook these pancakes in a skillet).
Transfer the cooked pancakes to a plate or keep them warm in a 200-degree oven. Serve warm. Leftovers will keep in the refrigerator for up to 5 days or up to 4 months in the freezer.

Notes

Make it dairy free: Choose dairy-free milk, such as almond milk, and use coconut oil instead of butter.

Nutrition

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7-Layer Dip

How to Make 7-Layer Dip

1) Refried beans

2) Guacamole

3) Sour cream

4) Salsa

5) Cheddar cheese

6) Pickled jalapeños or black olives

7) Green onions & cilantro

Watch How to Make 7-Layer Dip

Serving Suggestions

More Delicious Dips to Make

7-Layer Dip

Ingredients

Instructions

Notes

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Pickled Jalapeños

How to Make the Best Pickled Jalapeños

Watch How to Make Pickled Jalapeños

Pepper Selection Tips

Choose larger jalapenos.

Choose smooth, shiny green jalapenos.

How to Mellow the Spice Level

Remove the seeds and membranes.

Soak the sliced jalapenos in cool water for 30 minutes.

How to Serve Pickled Jalapeños

More Homemade Jalapeño Condiments

Pickled Jalapeños

Ingredients

Instructions

Notes

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Seaweed Salad

Seaweed Salad Ingredients

Arame

Cabbage

Bell Pepper

Cilantro and Green Onion

Avocado

Sesame Dressing

How to Make Seaweed Salad

Watch How to Make Seaweed Salad

How to Serve Seaweed Salad

Leftover cabbage?

Seaweed Salad

Ingredients

Instructions

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Sesame Dressing

How to Serve Sesame Dressing

Complementary Salad Ingredients

More Dressings to Make

Sesame Dressing

Ingredients

Instructions

Notes

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Americano Cocktail

Americano Cocktail Ingredients

1) Campari

2) Sweet vermouth, like Dolin

3) Club soda

4) Slice of fresh orange

How to Make an Americano Cocktail

Watch How to Make an Americano Cocktail

How to Adjust Your Americano Cocktail

Make it less bitter

Make it less boozy

What to Serve with Your Americano

More Fizzy Cocktails to Enjoy

Americano Cocktail

Ingredients

Instructions

Notes

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Watermelon Salad with Feta and Mint

How to Choose Your Watermelon

Uses for Leftover Watermelon

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition