Ref : The Best Mashed Sweet Potatoes | Serious Eats   THIS RECIPE APPEARS IN: The Food Lab: For the Best Mashed Sweet Potatoes, Use Science, Not Sugar Have you ever wondered why sweet potatoes are so darn insecure? It’s time to say good bye to the days of sweet potatoes having to hide behind a
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Ingredients: Vinaigrette 1 tablespoon Dijon mustard (Edmond Fallot Dijon mustard is what Betty uses) 3 tablespoons red wine vinegar 1 teaspoon kosher salt 1⁄2 cup extra virgin olive oil (Bariani extra virgin olive oil is what Betty uses) Cole Slaw 1 small red onion, very thinly sliced 1 cup red wine vinegar 2 jalapenos, seeded,
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This watermelon cooler is perfect for your summertime parties—just blend it ahead of time, and it’ll keep in the fridge for up to two days. When it’s time to serve it, shake well and pour over ice! Makes 8 servings Ingredients: 3 pounds (1.4 kg) seedless watermelon cubes 1 cup coconut water Juice from 1
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Easy Spinach Ricotta Pasta Prep time 10 mins Cook time 20 mins Total time 30 mins Total Cost: $3.16 Cost Per Serving: $0.79 Serves: 4 Ingredients ½ lb. uncooked fettuccine $0.75 2 Tbsp olive oil $0.32 2 cloves garlic $0.16 ½ cup milk $0.24 1 cup whole milk ricotta $1.22 ¼ tsp salt $0.02 Freshly cracked pepper $0.05
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16 skewers – Cherry Barbecue Sauce (Makes 1⅔ cup of sauce): 2 teaspoons ghee or fat of choice ½ cup minced shallot 1 garlic clove, minced 1 (1-inch) ginger root, peeled and finely grated (I use a Microplane) 1 tablespoon tomato paste ¼ cup coconut aminos (or wheat-free tamari) ¼ cup balsamic vinegar ¼ cup apple juice
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