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The Jungle

  • Easy Caprese Salad

    Easy Caprese Salad

    Everyone is striving to eat healthier these days, and one great way to do that is to focus on seasonally-fresh ingredients. For many people, this might conjure up images of spending hours working over a hot stove or eating food that is good for you but lacks in the flavor department. Enter Caprese salad. Known as Insalata Caprese in its native Italy, this perfect summer dish may sound extravagant and fussy, but that couldn’t be further from the truth. Grab some ripe tomatoes, fresh mozzarella, and basil, and you’ll have almost everything you need. A drizzle of olive oil, and perhaps a splash of Balsamic vinegar adds a sophisticated finish to this simple salad.

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  • Perfect Porcini Mushroom Burgers

    Porcini Mushroom Burgers

    Summer is nearly here, and for cooks around the country, the warm weather means one thing: time to fire up those grills! There’s almost a primal instinct that calls us to gather together with friends and family to enjoy a meal cooked over a fire. Just about everything tastes better when kissed by a flame, from steaks to vegetables to even pizza. But for us, it’s hard to beat the simple perfection of the hamburger, a tried-and-true American classic if ever there was one.

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  • Roasted Bok Choy With Citrus And Garlic

    Roasted Bok Choy

    With spring now in full effect, things are looking a little livelier here in Michigan. Leaves are reappearing on trees, the grass is growing, and flowers are blooming. The world is suddenly a whole lot greener. This has us thinking about ways to add some green to our plates as well. One of our favorite green vegetables is also one that, until recent years, has often been overlooked in the United States. Bok choy is the hidden gem of the produce section. This petit green superfood packs a powerful nutritional punch and is the perfect companion to any number of dishes.

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  • Roobios Tea Ice Cream

    Roobios Tea Ice Cream

    I scream, you scream, we all scream for... rooibos? It may not be summer quite yet, but the temperature is slowly starting to rise, and there’s no better way to stay cool than with a delicious cold concoction. What if we told you it was easy to make an ice cream that’s unlike anything you’ve ever tasted, right in the comfort of your own home? Flavored with South African rooibos tea, this frozen treat will become your favorite way to beat the heat.

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  • Saffron Couscous with Roasted Almonds

    Saffron Couscous

    Couscous is a relatively new addition to Western diets, but it has been a culinary staple in other parts of the world for more than a millennium. Originating in North Africa as early as the 7th century, couscous is made by rolling semolina with flour and just enough water to allow small clumps to form. These tiny balls are cooked until they are light and fluffy, then loaded with vegetables, meat, or any number of other tasty toppings.

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  • Morel Pizza With Asparagus

    Morel Pizza

    Spring is here at last! The snow has melted, the sun is shining, and temperatures are finally above freezing. For many people here in the Midwest, this change in the weather marks the arrival of a lesser-known fifth season: morel season.

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  • Homemade Root Beer

    How To Make Root Beer

    Root beer! Everyone loves a nice cold mug of this creamy, foamy soft drink, but have you ever wondered where it comes from? Root beer’s roots are actually tied to beer, which is why the word appears right in its name. Early versions of beer were often brewed as a way to make water safer for consumption. Prior to the 19th century, drinking water could be dangerous, as public waterways were often contaminated with human and animal waste. Fermented beverages were known to be safer, leading many people to regularly consume low-alcohol beers, also known as small beers, instead of water. Early root beers were born out of the small beer tradition, when people began to add the roots of sassafras and sarsaparilla plants, which were thought to have medicinal properties. The resulting beverage, a literal root beer, would have been reminiscent of the soft drink we know and love today, though less sweet, and with a low alcohol content.

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  • Turkey Leftover Sandwich

    turkey leftover sandwich

    The shopping is done, and the turkey tucked away in the fridge or in a brine bath. Sweet potatoes candied, russet potatoes cubed and rolls rising under the protection of a clean kitchen towel.

    The pumpkin, pecan, and cherry pies have been baked and tucked away in the fridge under a layer of tin foil, perfectly browned awaiting a scoop of vanilla ice cream or sweetened mounds of vanilla whipped cream.

    The twenty-pound turkey, liberally rubbed with butter and herbs is covered in a tent of foil and placed in the oven ready for its six hours of roasting to a golden brown. The house begins to smell of Thanksgiving dinner as the guests begin to show up, following the heavenly scents wafting from the kitchen.

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  • Turkey Larb Lettuce Wraps

    Larb Recipe

    Summer is fast approaching, and I for one couldn’t be happier! I’m a sun dweller who revels in summertime’s sultry days and warm nights. But like many, I do not enjoy turning on the oven when the temperatures began to soar. Salads are wonderful and I certainly enjoy my share of them, but sometimes you need something with a bit more substance.

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  • Pork Chops and Spiced Cauliflower Salad

    Pork Chop Recipes

    The foundation for a happy and fulfilling life is the ability to spend time with family, friends, neighbors, or even strangers around a table with beautifully prepared food. Food and drink comfort us, bringing us to a place of blessed moments with those we hold dear.

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