I scream, you scream, we all scream for…salsa verde! Ay ay ay! I know I’m not the only one who gets excited over salsa verde whenever I go to a Mexican restaurant. Tangy, fresh, and a little zesty…how can you resist?!

If you love salsa verde, thank the “little tomatoes” called tomatillos. I was first introduced to these small, green fruits covered in paper-thin husks when I made chicken enchiladas verdes. After instantly falling in love with these cute lil’ fruits, I incorporated them into recipes other than typical Mexican dishes. Trust me, there’s nothing …

Alcohol-infused ice pops. Wait, but alcohol doesn’t freeze…right? Actually, Erin Nichols shows that you can with her cocktail-inspired ice pop recipes. The secret? Cook most of the liquor off while retaining the flavor.

I was ecstatic to be chosen as the SKC contributor to review this book! My 21st birthday is in a few weeks, and I have been waiting for this day more than ever. Graduating from college as a 20-year-old really isn’t all it’s cracked up to be…especially when you couldn’t legally drink with your friends during college and still can’t drink with them after graduation…

You can’t call yourself a true garlic lover until you’re daring enough to try garlic ice cream…and like it. I fell in love with garlic ice cream back in 2006 at the Gilroy Garlic Festival, one of the largest food festivals in the United States with food, drinks, arts & crafts and live entertainment. It’s a garlic lover’s paradise with garlic-enhanced dishes like calamari, scampi, garlic fries, and of course, garlic bread.

Garlic ice cream is really an acquired taste that people often find difficult to describe. If you aren’t one of the many who hate…

If you just threw a huge Fourth of July bash, you’re probably all BBQ’d-out like I am. You might also have some leftover ingredients from those pork burgers and coleslaw you made for your family and friends. There’s no need to throw out your leftover ground pork or cabbage if you have a bit of Asian seasoning in your pantry. Instead, invite some hungry guests over to try these Asian meatballs and slaw!

I actually made this recipe for my family back in June when the gloomy weather prevented us from celebrating the start of summer with some old-fashioned …

I wasn’t a big fan of shaved ice until I tried the Taiwanese version. Far different from American or Italian styles made with simple syrup, Taiwanese shaved ice consists of flavored shaved ice topped with chopped fruit, ice cream, lots of sweetened condensed milk, and any other goodies you can think of for toppings. The key ingredient is the sweetened condensed milk, which takes Taiwanese-style shaved ice to a whole new level in my opinion. It’s almost in a class of its own, rivaling ice cream or fro-yo for its mouthfeel.

I was introduced to Taiwanese shaved ice at …

This post is part of the Food Matters Project, a cooking collaboration among participating bloggers. Each week, we will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us!

When I decided to take on this week’s FMP recipe chosen by Nicole of The Giving Table, I wasn’t sure what I was getting myself into. Savory Tomato Crisp? I’m most familiar with dessert fruit crisps, but since tomatoes are botanically considered fruits, the recipe should still work…right?

You’re probably thinking (as I did) that this …

Hello, ladies. Look at your peanut butter, now, back to Speculoos Cookie Butter, now — stop. Grab a spoon and get ready to taste the guiltiest pleasure of your life!

Trader Joe’s describes it as “a deliciously unusual spread reminiscent of gingerbread and made with crushed biscuits”. Have your taste buds been whipped into a frenzy yet? No? Then how about this – Food bloggers describe it as “spreadable cookies”, “Christmas in a jar” or my favorite (and most accurate), “crack butter”. Your curiosity must be kicking into high drive by now as you’re probably wondering as I did…what exactly is cookie butter?

How do I love food blogging? Let me count the ways. You have the pleasure of experimenting with new recipes, writing about your adventures in the kitchen, and of course, eating the masterpieces you have created. But what about photographing the food? You can literally end up writing a book about the food, but it’s the pictures that are truly worth a thousand words. To me, it’s the best way to capture the experience of making and enjoying the final product.

My friends often ask me what kind of camera I have when I post my food photos. You …

I love avocados. With their rich, smooth and buttery consistency, I’m rendered helpless when it comes to resisting them! I’m not surprised that they’re known as “butter fruit” to many cultures. My fondness of this exotic fruit is legendary at parties I’ve thrown, where my homemade guacamole is the first thing to disappear.

Guacamole isn’t the only thing I’ve made to acclaim with avocados. I like to use them in all types of recipes, not only for their flavor, but also their nutritional value. Mayonnaise, butter and eggs can all be subbed out, avocados subbed in instead. Avocados are loaded with fat, but not just any fat. It’s healthy monounsaturated fat, which helps lower LDL cholesterol levels and heart disease risk.

I wouldn’t say I’m the savviest when it comes to going green, so I usually don’t celebrate Earth Day. But I am a huge fan of using recyclables to make clever, crafty things. So this year, I decided to throw a craft-themed Earth Day party so my friends and I could celebrate by reducing, reusing, recycling and most importantly, getting crafty!