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Green bean casserole is always on my family’s Thanksgiving menu, right alongside the mashed potatoes, stuffing, and cranberry sauce. We, like many folks, made the version with Campbell’s cream of mushroom soup, French fried onions, and canned green beans for years…until I set myself the task of making a homemade green bean casserole from scratch. Let me introduce you to the results: this green bean casserole recipe. It stars fresh green beans, crispy baked onions, and a rich and creamy mushroom sauce that blows the canned soup out of the water....

In this frigid weather, nothing sounds better to me than soups and sandwiches. But if you’re like me and you keep tortillas on hand more regularly than bread – quesadillas are the perfect little soup or salad accompaniment. I always love to sneak a few greens into my food but today there’s no hiding it. These green-on-green-on-green quesadillas start with spinach tortillas that I stuffed with cheese, jalapeños, cilantro and sliced collard greens (feel free to sub spinach, kale, or whatever you have on hand)… and pickled shallots for a bright tangy bite....

Our family eats a lot of black beans. I occasionally use canned beans, but I really love how delicious and creamy black beans turn out when cooked from scratch. I love these simple black beans and make them often. For another twist, see our creamy coconut black beans! Key Ingredients Dried black beans: My black bean recipe calls for 2 cups of dried beans, which is about 1 pound. Most bags sold in stores are 1 pound....

Hi everyone, Jack here reporting in from the frozen tundra of Chicago. We flew in for a quick weekend over Jeanine’s birthday (happy birthday!!!) and it is just beyond cold. Austin’s apparently snowing today, but still, not much prepares you for walking outside into 9ºF (-13ºC) weather from a nice, warm airport. This blog is almost always about making meals completely from scratch, but it’s cold times like this that sometimes you just want to pour a box of mac and cheese into a pot and go to town....

Pin As a spoilt third child with a very active mom, I never really make fish pickle myself. On visits to Kottayam, a couple days before my return flight, Amma sources some good firm-fleshed fish (usually King fish or neimeen) and fills up a large glass bottle of homemade Kerala fish pickle for me. I then freeze it upon reaching Singapore and use it for many months. My mom refuses to use too many preservatives in her fish pickle so it doesn’t have a very long shelf-life....

Krishna Jayanthi Snacks Thattai Murukku Aval Vadai Masala Vada Kai Murukku Paruppu Vadai Medhu Vadai Krishna Jayanthi Sweets Vella Seedai Maladu Besan Ladoo Sweet Aval Rava Ladoo Sugiyan Unniyappam Paal Payasam Paruppu Payasam You can check out even more Indian festival recipes and payasam recipes on Edible Garden. Have a wonderful time cooking and celebrating Janmashtami. Wishing all readers of Edible Garden a wonderful Sri Krishna Jayanthi 2013.

You still have tons of zucchini right? Ok, I thought so, just checking. This summer squash pasta recipe should be next on your to-make list. It’s a straight-forward, simple dish – perfect for highlighting a special seasonal ingredient like summer squash. My zucchini and yellow summer squash were on the small side, so I sliced them into thin little coins and paired them with orecchiette pasta. I like how the shape of the summer squash and the shape of the pasta are somewhat similar....

This lentil salad recipe is helping me ease into a new lunch routine. After a summer filled with picnic leftovers and impromptu farmers market meals, I’m trying to get back in the rhythm of doing at least a little meal prep at the start of the week. That way, at lunchtime, I’m not totally stumped by what to eat. Luckily, this lentil salad recipe is simple to make, so it’s a breeze to put together on a Sunday....

So we made mango milkshake every day for 4 days and had it in the evenings. I had some overripe avocados which we threw into the mango milkshake one day and it turned out delicious. Mango Avocado Milkshake Recipe Preparation time: 5 minutes Cooking time: 10 minutes Yields 4-6 glasses Ingredients: 2 of ripe mangoes 1 of ripe avocado 2 cups of milk 2 cups of water (adjust according to consistency desired) Sugar of as needed A pinch of salt A few drops of vanilla essence (optional but recommended)...

I have an edible balcony garden, you guys. Actually, calling it a garden is a bit of a stretch but I do have a few gorgeous things growing there like methi leaves, okra, coriander leaves, carrot, cherry tomatoes, curry leaves, chillies, basil, and jasmine. Here’s a picture, see if you can spot all the plants I mentioned in the picture below. Methi is incredibly easy to grow. For my first batch, I just sowed some fenugreek seeds from my kitchen spice jar and had fresh leaves within a few weeks....

It has a bark-like appearance but is spongy and doesn’t have much flavour on its own if you smell it. But add it to a mixed vegetable curry and you have a terrific restaurant-style (Chettinad-style too!) mixed vegetable curry that needs no other spices or masala. Amma buys this from Trichy or Nagercoil when she visits family so it’s definitely available in Tamil Nadu. More info on Kalpasi or Dagad Phool: A bunch of you awesome people recognised Kalpasi and left notes in the comments section....

How to Make the Best Chicken Salad I love this creamy chicken salad, especially the crunchy nuts and dried fruit. It’s also quick to make and lasts a few days in the fridge. So let’s quickly walk through our tips for making it — the detailed recipe is below. First things first, we’ll need some cooked chicken. For this salad, you can use store-bought rotisserie chicken, leftover chicken, or cook your own using one of these easy methods: In addition to the chicken, we pull together some chopped celery, nuts or seeds (like sliced almonds or sunflower seeds), dried fruit (like raisins or cranberries), and our go-to chicken salad dressing....

In 2015, I had the amazing opportunity to visit vineyards all over the Rhone Valley. I loved every bit of it – the hilltop views, the lavender fields, the food, the wine (of course)… the only thing missing was my better half, Jack, who was stuck at work. This past fall we not only got to go to Beaujolais together, but it happened to fall on the week of our wedding anniversary....

We’ll often come across a recipe we would love to make but find the oven temperature listed in the recipe is not what we are used to. Here, in the United States, we use Fahrenheit. That shouldn’t stop us from making delicious recipes from other countries. The following oven temperature conversion chart are approximate for Fahrenheit, Celsius, and Gas Marks. For the exact conversion, we have shared formulas for converting Fahrenheit to Celsius and vice versa....

Pattani Thenga Mangai Sundal (Green Peas Sundal Recipe) Preparation time: 8 hours Cooking time: 10 mins Serves: 4 Ingredients: 1 cup dried peas (use white or green) 1/3 cup grated coconut 2-3 green chillies, split 1/4 cup diced raw mango 2 tsp oil 1/4 tsp black mustard seeds A pinch of hing (asafoetida or perungaayam) A few curry leaves Salt to taste Instrustions: Soak the dried peas overnight or at least for 8 hours....

I’m pesto obsessed. I love pesto because anything can become pesto. I brought home these sweet pea tendrils from the farmers market the other day… I didn’t know quite what to do with them so I pesto-ed them. I usually reach for walnuts but I loved the spring color of the pistachios… plus, I just couldn’t resist the alliteration. Pea tendrils have a mild flavor that’s slightly sweet, which makes for nice mellow pesto....

A perfect baked potato is hard to beat. The outside is brown and crisp, coated in a crust of sea salt. Pierce the skin, and your fork gives way to a soft, fluffy interior. It might be hard to resist eating the whole thing straight out of the oven, but if you take the time to top it with a pat of butter or a dollop of (cashew) sour cream, you won’t be able to deny that it was worth the wait....

Poricha Kuzhambu-Poricha Kuzhambu Recipe Preparation time: 10 minutes Cooking time: 20 minutes Serves 2-4 Recipe source: Mom-in-law Ingredients for Poricha Kuzhambu: 1 small podalangai (snake gourd, padavalanga) 1/3 cup of toor dal (tuvar dal, pigeon peas) 1/2 cup of grated coconut 3 tsp of urad dal 1 tsp of whole black peppercorns 1/2 tsp of jeera (cumin) seeds 2 dried red chillies 1/4 tsp of turmeric powder 1 generous pinch of hing (asafoetida, perungaayam) 1 tbsp + 1 tsp of oil 1 strand of curry leaves 1/4 tsp of black mustard seeds Salt to taste How to Make Pudalangai Poricha Kuzhambu:...

Ratatouille is a French stew made with late summer vegetables like eggplant, tomatoes, peppers, and zucchini. It’s rich with olive oil, bright with vinegar, and flecked with fresh herbs. If you haven’t tried it, put this ratatouille recipe on your list to make this summer. It’s even more delightful than the Disney movie of the same name (which is pretty delightful, if you ask me). Making this ratatouille recipe always transports me to Provence, France....

I’m still getting over how easy it is to make applesauce in the Instant Pot. Toss in your apples, water, and spices, then close the lid and cook. Release the pressure, and you’ve got applesauce! Our family loves homemade applesauce. It tastes way better than the jars or packets at the store and makes your kitchen smell incredible! If you’ve got some leftover apples, try our apple butter recipe. It’s like applesauce but thicker and spreadable....