This recipe for triple citrus dressing was a happy accident borne of a day when I had half a lemon and a lime sitting around as well as a few oranges. I wanted to make a lemon vinaigrette but figured it couldn’t hurt to add all of them. It was pretty good so I ended up making it a few times when I had friends over. I didn’t think it was that revolutionary, but whenever I serve this, without fail someone will say “what IS this dressing?”
This recipe is from Good and Cheap.
Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded more than 15,000,000 times. I have more cookbooks, too!
Oh man, the good fresh salsa potential is at its peak right now guys. You can get crazy good tomatoes, chilies, all kinds of stone fruit, baby onions, herbs like crazy. It’s pretty much a sin NOT to make salsa right now. Have it on everything.
With chips, (duh) on tacos, (double duh) in scrambled eggs, on grilled chicken or fish, as a salad dressing or with cold noodles.
If you don’t make it too spicy you can even just eat it with a spoon like a cross between a salad and chilled soup.
I love kimchi. I hadn’t thought about making it myself in years. I would always just buy a jar or eat it only in Korean restaurants.
When I was a kid, my Dad tried some kimchi making experiments. I remember an enormous jar, and trips to the Korean grocer. I remember a funky smell. I remember grinding his hot pepper powder for him and getting a bunch up my nose. I sneezed so many times I lost count.
A while back a friend made me a jar of kimchi in return for a jar of pickles I made her. It was so crunchy and gingery and awesome that I asked for the recipe. Since I’m no kimchi expert I thought I would share it with you. It is a great recipe for classic Napa cabbage kimchi courtesy of Chowhound. I’m extremely happy with the results and the process is so straightforward that I will probably riff on it in the coming months.
Making peanut butter at home is awesomely easy. Well, as long as you have a food processor or blender. Otherwise it is quite a task and you are probably better off buying a jar. Just look for the natural kind without all the added sugar and extra oils.
If you can make it at home you’ll have the best peanut butter around and it only has two ingredients. One is peanuts (crazy, I know!) and one of them is salt! That doesn’t even really count as an ingredient in my book.
Hi, I'm Leanne Brown. I’m a bestselling cookbook author. I want to help you find peace, healing and freedom through cooking.
My newest creation, Good Enough, is a self-care cookbook that offers personal and vulnerable storytelling, delicious recipes, and encouraging advice to teach you how to accept yourself, love yourself, and find peace through the act of cooking. Learn more here!
Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free (ahora en Español!) and has been downloaded over 15,000,000 times. For more info, see All About Good and Cheap and Donation Impact.
