Grains. No-Bake Sweets. Pancakes. The Stoner's Cookbook. 100 Ways to Cook… Cooking for many. Stovetop Baking. Shakshuka. There are a lot of reasons to make shakshuka, an Israeli Tunisian dish of eggs poached in a spicy tomato sauce: It sounds like the name of a comic book hero. Or some kind of fierce, long-forgotten martial art. Or perhaps something that said comic book hero would yell as they practiced this elaborate martial art, mid-leap with their fist in the air. Or you could make it because when I talked about making eggs in tomato sauce a while back a large handful of comments were along the lines of “oh, this sounds like shakshuka” and “I think you would love shakshuka” and “you really should make shakshuka” and you may have shrugged and forgotten about it until you finally had it at a café one day and whoa it turns out you really would like shakshuka!
Or you could make it because that café had the audacity to close for Passover last week, right when you had the fiercest shakshuka craving yet. Thus, I suggest you make it because it turns out that it tastes really, really good from your own kitchen.
Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right?
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Pizza. Gluten Free. Food Blogs. Equipment. Food Preparations. Vegetarian. Candy. Baking. Spring Recipe: Lemony Spring Soup with Peas & Rice | Apartment Therapy The Kitchn. If you already have some leftover rice on-hand, this soup comes together in a snap. You basically just heat up the broth and add everything else in at the last minute. Even if you don't have rice, the hands on time is very minimal. Taste this one as you go. I absolutely love a strong lemony flavor with a companion note of sweet mint, but this might not be for everyone. Try adding half the amount first, then give it a taste. Lemony Spring Soup with Peas & Rice Makes roughly 4 servings 1 medium onion, diced4 cups chicken or vegetable stock2 cups water2 lemons, zested and juiced (you should have about 1/2 cup of juice)3 tablespoons of mint, divided2 cups cooked rice2 cups peas (fresh or frozen)1 teaspoon salt, plus more to taste Heat a tablespoon of olive oil in a medium saucepan over medium-high heat.
Pour in the stock and the water and bring to a gentle boil. Give the soup a taste. Leftovers will keep refrigerated for several days.