In this spinach pesto recipe, we sub out the traditional basil for spinach, and the results are not only delicious but nutritious as well!

Key Ingredients for Spinach Pesto

• Spinach: The spinach is the star of the show. You can use any type of spinach, but chop the ends off if you use bunched spinach. Be sure to wash your greens to avoid a gritty pesto.

• Olive oil: For the tastiest pesto, use a quality olive oil. Pesto has such limited ingredients, so a bright and grassy extra virgin olive oil can elevate the final product.

• Walnuts: We use walnuts in this recipe instead of the traditional pine nuts. The walnuts help thicken the sauce and provide a creamy element; they’re also much cheaper.

• Parmesan or Pecorino Romano: A firm, salty cheese is essential to any pesto. Fresh grated is the tastiest but you can definitely substitute pre-shredded.

• Garlic: Bring out the flavor of everything with some fresh cloves of garlic.

• Lemon juice: No herb sauce is complete without an acid, and for pesto we use lemon juice. The acid of the lemon works with the salt to help balance all the flavors.

Spinach Pesto Recipe

Ingredients

• 2-1/2 cups packed spinach leaves
• 1/3 cup walnuts
• 1/4 cup grated Parmesan or Pecorino Romano
• 2 cloves garlic
• Juice from 1/2 lemon
• 1 teaspoon kosher salt
• 1/2 cup extra virgin olive oil

Directions

Step 1: Process walnuts

In the bowl of a food processor, pulse the walnuts and garlic until roughly chopped. Don’t take the walnuts too far, you’re not looking for a paste.

Step 2: Pulse remaining ingredients

Scrape down the bowl, then add spinach, grated cheese, lemon and salt. Process until everything is broken down, but still has some texture (over-processing can lead to too smooth a sauce).

Pulse 3: Emulsify

While pulsing the food processor, drizzle in the oil. Allow to blend well but, again, you don’t want to take it too far.

Serve and enjoy!

Spinach Pesto Tips

How to store spinach pesto

This spinach pesto is delicious when served fresh from the food processor, but you can make it last much longer. Pesto can be stored in the fridge in an airtight container for up to one week or frozen for later use.

Ice cube trays store perfect serving sizes of pesto. Simply spoon into the cubes, and you’ll have individual portions to pull as needed. To keep its brightness, wait to add the lemon juice and salt until just before serving.

What else to add to spinach pesto

Like traditional pesto, recipes for spinach pesto can easily be personalized, so it’s a great way to use up excess greens from the crisper. Cut out some of the spinach and sub in some leafy greens, basil or parsley. I also enjoy pesto made with pepitas in lieu of pine nuts. And for an extra bite of acid, use both lemon zest and the juice.

The post How to Make Spinach Pesto appeared first on Taste of Home.

Cuisinart 11-Piece Cookware Set

Available during the Amazon Prime Day early access deals for a staggering 60% off, snag this 11-piece cookware set from Cuisinart for under $180. Professional-quality stainless steel with an aluminum encapsulated base heats quickly and evenly and is dishwasher-safe. Incredibly durable, every component—from the saucepan to the stockpot—lasts decades with proper care.

No wonder this collection is an Amazon bestseller in cookware sets!

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The post The Best Home and Kitchen Amazon Prime Day Early Access Deals appeared first on Taste of Home.

Now, the Food and Drug Administration (FDA) has shared a vast recall of frozen fruit due to listeria concerns. This affects some major retailers, including Walmart, Target, Trader Joe’s and Aldi.

Before using frozen fruit to blend a healthy smoothie for breakfast, here’s what to know.

What Caused the Recall?

Sunrise Growers Inc., issued a recall of frozen fruit products because its third-party supplier provided pineapple that may contaminated with listeria. However, this recall affects far more than frozen pineapple, possibly because of cross-contamination at the processing facility.

Voluntary Recall of Specific Frozen Fruit Products Due to Possible Contamination by Listeria monocytogenes https://t.co/FogJ8U5BXy pic.twitter.com/ASyGiOGQPM

— U.S. FDA Recalls (@FDArecalls) June 22, 2023

The recalled frozen fruit was sold at chains across the country, like Walmart and Trader Joe’s. The following retailers and products are included in the recall:

• Walmart: 16-ounce plastic bags of Great Value Mixed Fruit, Great Value Dark Sweet Cherries and Great Value Mango Chunks sold at retailers in AR, AZ, CA, CO, DC, IA, ID, IL, IN, KS, KY, LA, MD, MN, MO, MT, ND, NE, NM, NV, OH, OK, OR, PA, SD, TX, UT, VA, WV and WY from Jan. 19, 2023 to June 13, 2023.
• Whole Foods: 32-ounce plastic bags of 365 Organic Tropical Fruit Medley, 10-ounce plastic bags of 365 Organic Pineapple Chunks, 16-ounce bags of 365 Pineapple Chunks, 32-ounce plastic bags of 365 Organic Whole Strawberries, 365 Organic Slice Strawberries and Bananas, and 10-ounce plastic bags of 365 Organic Blackberries distributed to select stores throughout the US from Nov. 1, 2022 to June 21, 2023.
• Trader Joe’s: 16-ounce plastic bags of Trader Joe’s Organic Tropical Fruit Blend distributed to select distribution centers or stores in AK, AL, CT, CO, DE, IA, IL, IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, NE, NH, NJ, NM, NY, OH, OK, PA, RI, TN, TX, VA, VT, WI, and Washington DC from March 28, 2023 to April 11, 2023
• Target: 32-ounce plastic bags of Good & Gather Organic Cherries and Berries Fruit Blend, 12-ounce plastic bags of Good & Gather Dark Sweet Whole Pitted Cherries, 48-ounce bags of Good & Gather Mango Strawberry Blend, 48-ounce plastic bags of Good & Gather Mixed Fruit Blend, 12-ounce plastic bags of Good & Gather Mango Chunks, 48-ounce bags of Good & Gather Blueberries, and Good & Gather Triple Berry Blend distributed nationwide from October 14, 2022 to May 22, 2023.
• Aldi: 32-ounce plastic bags of Season’s Choice Tropical Blend distributed to select distribution centers or stores in AL, AR, CT, FL, GA, IA, KS, KY, MA, MD, MI, MO, MS, NC, NE, NH, NY, OH, OK, PA, RI, SC, TN, TX, VA, VT and WV from October 11, 2022 to May 22, 2023.
• AWG (Associated Wholesale Grocers): Best Choice Pitted Red Tart Cherries Unsweetened distributed to select distribution centers or stores in KS, MO, NE and OK from April 5, 2023 to May 4, 2023.

How Do I Know If I Have a Recalled Product?

You should check the affected lot codes and “Best By” dates on any frozen fruit in the list above. The FDA provided an extensive list of codes on its website.

What Is Listeria?

According to the FDA, listeria is “an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems.” While listeria may not be deadly in those who are healthy, it can still cause high fevers, severe headaches, stiffness, nausea, abdominal pain and diarrhea.

So far, there have been no reports of illness in connection with this recall.

What Should I Do If I Have a Package of Recalled Fruit?

If you have a recalled product at home, don’t eat it. Instead, throw the fruit away or return it to the retailer for a full refund.

And if you have lingering questions or concerns, contact recall@sunrisegrowers.com or call 1-888-490-5591 weekdays from 8 a.m. to 5 p.m. PT.

The post Frozen Fruit Sold at Walmart, Target and Other Retailers Recalled Due to Listeria Concerns appeared first on Taste of Home.

Despite my Midwest pedigree, however, I have never tried one particular fluffy side: cookie salad!

What Is a Cookie Salad?

So what is a cookie salad anyway? To learn more about this sweet side, I talked to fellow Midwesterner and cookie salad expert—not to mention one of my favorite foodie celebs—Molly Yeh.

First, Molly says, “You have to get past the fact that it’s called a salad.”

She then explains that cookie salads are made up of a few basic components: cookies, fruit, pudding and cream. Crushed cookies and fruit get folded into a mix of cream and pudding. Then it’s all spooned into a serving dish and gets topped with a few more cookies. It’s almost akin to a dirt cake or a banana pudding—but it’s served with dinner.

The most popular cookie salad combination is made with vanilla pudding, whipped topping, mandarin oranges and fudge-striped shortbread cookies.

Molly’s biggest tip for serving cookie salad: “Don’t let it touch your hot dish and just try it. You will like it.”

Molly Yeh’s Favorite Cookie Salad Recipe

While the shortcut cookie salad is delicious, Molly says a fully homemade version is worth the extra effort. “I love to make all of the elements from scratch,” she says.

Here’s how to make Molly’s signature cookie salad.

Ingredients

For the fluff:

• 6 tablespoons sugar
• 3 tablespoons flour
• 3 egg yolks
• 1-1/2 cups heavy whipping cream
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1-1/2 cups heavy whipping cream
• 1/4 cup confectioners’ sugar

For the cookies:

• 1 cup flour
• 1/2 cup confectioners’ sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup butter, cold and cubed
• 5 ounces chocolate chips, melted

For the rest:

• 2 (11-ounce) cans mandarin oranges
• Sprinkles

Directions

Step 1: Make the pudding

In Minnesota and the Dakotas, most cookie salad recipes start with packaged pudding; but Molly says that making pudding from scratch is what takes this treat over the top.

Start by combining flour, salt and sugar in a saucepan. Then whisk in the egg yolks and cream and heat over medium heat. Stir this mixture constantly until it has thickened and it coats the back of a spoon. This does take time. I was stirring for about 10 minutes before the mix came together.

Then stir in the vanilla and almond extracts.

Next, move the pudding into a bowl and cover it with plastic wrap, waxed paper or parchment. Make sure that the paper touches the pudding so it doesn’t form a skin.

Chill for at least an hour. You can also prep the pudding component a day in advance.

Step 2: Stir up the cookie dough

While the pudding cools, it’s a good time to start making the dough for the cookies. Start by whisking together the flour, confectioners’ sugar, salt and extracts together.

Then add in the cold butter and beat in a stand mixer fitted with the paddle attachment. Start slow and then increase the speed as the butter begins to break down.

Once combined, divide the dough in half and chill for at least 30 minutes in the fridge.

Editor’s Tip: The cookie dough is very crumbly. After mixing for a bit, pause and press a handful together. If it holds, it’s ready to chill.

Step 3: Roll out the cookies

Next, dust your work surface with a bit of flour and roll out the dough until it’s about 1/4- to 1/8-inch thick. Then cut out into rounds using a 2- or 3-inch round cookie cutter. To get the hole in the middle, I used a piping tip. The opening size was just right.

Reroll the dough once or twice more. In the end you should have 18 to 24 cookies—depending on the size of the cookie cutter you use.

Step 3: Bake and cool

Bake the cookies at 350ºF for 11 to 12 minutes or until the edges just start to turn golden. Once they start to get that warm color, take them out of the oven and move them to a wire rack to cool completely before moving to the next step.

Step 4: Add the chocolate

When the cookies are finally cool, melt the chocolate chips. Use a spoon or piping bag to drizzle the chocolate over the top of the cookies in a zig-zag pattern.

Wait until the chocolate has set before you start assembling. You can expedite this process by popping the chocolate-topped cookies in the fridge or freezer.

Step 5: Make the whipped cream

The last homemade component of this cookie salad is fresh whipped cream. Molly’s recipe calls for just heavy whipping cream and confectioners’ sugar beaten together. I added a splash of vanilla extract for a bit more flavor.

To make whipped cream, combine all the ingredients in a mixing bowl and beat with a hand mixer. You can also use the whisk attachment on your stand mixer. Beat until soft peaks form; that means when you lift the beaters out of the bowl, the cream will cling and form peaks that droop slightly.

Step 6: Fold the pudding and whipped cream together

With your whipped cream and pudding both complete, it’s time to fold them together.

Start by taking your pudding and giving it a quick stir to loosen it up. Then fold in the whipped cream in a few batches using a large, flexible spatula. Take your time here. In the end, the mixture should be rich yet fluffy.

Step 7: Put it all together

Take all but six to eight cookies (you’ll want them to finish the top) and crush them with a rolling pin until you have a good cookie crumble (don’t crush them too finely—just enough to break them up).

Then drain the mandarin oranges; again, keep a few aside for decoration.

Stir the cookie crumbles and oranges into the pudding until combined and spoon it into the serving dish of your choice. You can layer this dessert into a large dish or even spoon it into small custard cups.

Step 8: Garnish the top

Use the reserved cookies and mandarin orange slices to decorate the top of the cookie salad. Molly’s recipe also calls for optional sprinkles. As a like-minded sprinkle fanatic, I had to add them!

You can serve the cookie salad immediately or stash this in the fridge until you’re ready.

Cookie Salad Tips

Can you make cookie salad with premade ingredients?

Absolutely! In fact, most Midwesterners make this salad with packaged ingredients (and it’s delicious that way, too). Instead of from-scratch components, you can use a box of pudding mix, whipped topping and store-bought cookies. You can use any cookie you like, but Keebler Fudge Stripes are a popular pick.

What other flavors of cookie salad can you make?

According to Molly, “Once you figure out the format and the equation—the cookie salad equation— you can add different flavors and really make it your own.”

Molly says that she often switches up the pudding by infusing the cream with different flavors or even using dairy-alternative milks. You can change up the flavor with any of your favorite pudding mixes as well.

You can also swap in different cookies. Store-bought favorites like Milano cookies would be welcome. You can also try shortbread, pecan sandies or any cookie jar favorite.

Can you make cookie salad in advance?

While you do want the cookies to soften up a little bit, I wouldn’t recommend prepping this more than a day in advance. Any further out and you’ll have less of a cookie salad and more of a cookie mush.

More Essential Midwest Sweets

1 / 20

St. Louis Gooey Butter Cake

If you ask a Missourian, gooey butter cake is at the top of the list of great Midwest desserts. This cake is unfussy and unfrosted but has seriously rich flavor. For optimal results, use the best butter you can find. Go to Recipe

Chocolate Scotcheroos

No Midwestern bake sale or church potluck is complete without a pan of scotcheroos! These no-bake bars are simple to stir up and combine two beloved flavors: peanut butter and chocolate.

Go to Recipe

Shaker Lemon Pie

Also known as Ohio lemon pie, this Shaker lemon pie is a Midwestern favorite. Its thrifty use of whole lemons is unique and gives the pie a lovely combination of sweet and tart. It's also a great way to make use of your cast-iron skillet.

Go to Recipe

Strawberry Pretzel Dessert

While the combination of strawberry and pretzel may seem inexplicable, it's a darn tasty combo that you'll find in many Midwestern recipe boxes. The mix of sweet, salty, cool and creamy always hits the spot. And if you want to level up, you can try Arley Bell's twist on this treat: a strawberry pretzel cake!

Go to Recipe

Michigan Bumpy Cake

This funny-sounding cake has been pleasing Michiganders for more than 100 years. Back in 1913, the folks at Sanders Chocolates created this cake: essentially a chocolate cake with buttercream and a chocolate glaze. The buttercream bumps have been part of the formula since the start and soon what was once called "Sanders Devil's Food Buttercream Cake" became known as "Bumpy Cake." You can still get bumpy cakes straight from Sanders, but why not try our version of the recipe right in your own kitchen? Go to Recipe

Rhubarb Coffee Cake

Rhubarb is very common in many Midwestern gardens. Come springtime, folks harvest stems and use them in all kinds of seasonal treats, including this coffee cake.

Go to Recipe

Magic Bars

Some folks call these seven-layer bars, others magic bars and there are even a few that dub them Hello Dolly bars. No matter the title, this is a Midwest dessert that hits the spot every time. You can try different types of magic bars, but know they all have one thing in common: They are so easy!

Go to Recipe

Kringle

In the Midwest, particularly in Wisconsin, kringle is serious business. This treat is made of buttery, laminated Viennese pastry dough, filled with fruit or nuts and then topped with a simple sugar glaze. It's a great Midwest dessert, and it also can easily serve as breakfast with a cup of coffee. Go to Recipe

Sugar Cream Pie

Sugar cream pie is Indiana's state dessert. It's a great recipe to keep in your back pocket because it can be made with ingredients you typically have right in the pantry.

Go to Recipe

Apple Crisp

Come fall, folks flock to nearby orchards to go apple picking. You'll find that so many types of apples are grown throughout the region, though classics like Cortland, Northern Spy and Empire are always great for baking. Use them in one of the best Midwest desserts of all time: apple crisp. Be sure to serve it warm with a scoop of ice cream.

Go to Recipe

Candy Bar Apple Salad

Only a Midwesterner possesses the charm to serve up a mixture of Cool Whip, apples and chopped-up candy bars and serve it up as a salad. Press pause on putting this dish out on the dinner table and instead share it for dessert.

Go to Recipe

Cherry Hand Pies

Tart cherries thrive in the northern part of the Midwest. Both Michigan and Door County in Wisconsin grow these tiny fruits with pride. While you can bake cherries into all kinds of desserts, these hand pies from Wisconsin native Allison Cebulla are exceptionally tempting.

Go to Recipe

Cookie Brittle

This recipe comes from the queen of Midwest desserts and author of Midwest Made, Shauna Sever. These treats have all the flavors of your go-to chocolate chip cookie but don't require any fuss. Just stir them up with a wooden spoon and bake them in a sheet pan. Once baked, just break the goodies into shards to share and enjoy. Go to Recipe

Frozen Custard

Think of frozen custard as ice cream's smoother, more decadent cousin. This is thanks to the custard base that uses egg yolks. The result is creamier and just a bit more indulgent. You can make a batch yourself at home or travel the region and stop at local frozen custard shops.

Go to Recipe

Buckeyes

No list of Midwest desserts would be complete without this Ohio staple. Buckeyes are essentially a mix of the best two sweet flavors of all time: peanut butter and chocolate.

Go to Recipe

Paczki

The Midwest is home to a large Polish-American population, so it's no wonder that these Polish doughnuts are so popular there! Paczki are fried, filled with jam and then tossed in sugar.

Go to Recipe

Fudgy Brownies

Did you know that brownies were invented in Illinois? They were created for the Columbian Exposition back in 1893. More than a hundred years later, there are plenty of brownie recipes to experiment with, though this fudgy brownie from Taste of Home's Executive Culinary Director Sarah Famer's kitchen is one of the best!

Go to Recipe

Bundt Cakes

Nordic Ware has been manufacturing Bundt pans in Minnesota for more than 75 years, so it's no wonder that Bundt cakes of all kinds are extremely popular in the Midwest. Just make sure to grease the pan well and you'll end up with a delightful dessert worth sharing.

Go to Recipe

Dirt Cake

Dirt cake or dirt dessert can be found at many a kid's birthday party. Made with crushed Oreos, cream cheese and pudding, it's a treat that no kid can resist. For extra kid-friendly appeal, top this Midwest dessert with plenty of gummy worms.

Go to Recipe

Fresh Plum Kuchen

German immigrants brought kuchen recipes with them when they immigrated to the region. Now, kuchens of all kinds are some of the most beloved Midwest desserts. This one made with fresh plums is delicious, though you can swap in any stone fruit.

Go to Recipe

The post We Tried Molly Yeh’s Famous Midwest Cookie Salad appeared first on Taste of Home.

So, it’s no wonder that TikTok has recently become obsessed with the kitchen staple. In particular, food influencers have been making numerous upside-down tarts. While the viral pineapple upside-down pastries are amazing, there’s no limit to the quick, delicious dishes you can make with puff pastry. Here’s how to transform any produce into a beautiful upside-down puff pastry tart—sweet or savory!

A Brief History of Baking Puff Pastry Tarts Upside-Down

While TikTok is bringing the upside-down puff pastry baking technique to a new generation of home cooks, the technique actually dates well back to the 19th century. Legend has it that in the 1880s, French baker Stéphanie Tatin accidentally placed her apple tart in the oven upside-down. This flub yielded surprisingly delicious results and the famous Tarte Tatin was born. Ever since then, bakers around the world have continued experimenting with baking tarts upside-down—we particularly love this Blood Orange Caramel Tarte Tatin.

Why Baking Puff Pastry Tarts Upside-Down Works

Baking puff pastry tarts upside-down works for two main reasons: the caramelization of the fruit and the crispiness of the puff pastry.

Food influencer Lily Ghodrati (@lilyghodrati), who has become famous for her puff pastry tarts, explains to GMA: “An advantage of laying the fruit down first and placing the puff pastry on top is it prevents the pastry from becoming soggy. So you end up with a well-cooked flaky pastry while the fruit gets caramelized on the bottom, just like a Tarte Tatin.”

How to Make Upside-Down Puff Pastry Tarts

Check out the videos below to see exactly how Ghodrati makes her easy and elegant upside-down puff pastry tarts.

Sweet Upside-Down Puff Pastry Tarts

In one video that has garnered over 42.5 million views, Ghodrati makes caramelized honey and nectarine pastries. To start, she drizzles rectangles of honey onto a parchment paper-lined baking sheet. Then, she stacks nectarine slices on top of the honey, covers them with a larger rectangle of puff pastry, crimps the edges, and applies a light egg wash on top. After baking, she flips over the pastries and tops them off with a sprinkle of sifted powdered sugar.

@lilyghodrati Caramelised Honey & Nectarine pastries 🍯 #honey #nectarine #pastry #pastries #patisserie #puffpastry #caramelised #bake #baking #sweet #snack #foodhack #EasyRecipe #Recipe #eats #food #FoodTok #Foodie #fy #fyp #foryou #foryoupage ♬ Sleep Walk – Santo and Johnny

Savory Upside-Down Puff Pastry Tarts

For a savory rendition of the puff pastry treat, Ghodrati drizzles olive oil, balsamic vinegar, and maple syrup onto a parchment-lined baking sheet. She then tops this mixture with a slice of onion, a sprinkle of fresh thyme leaves, salt, pepper, and finally the rectangle of puff pastry. As with the sweet rendition, she crimps the edges down and applies an egg wash before baking.

@lilyghodrati 🧅🌿 #balsamic #thyme #caramelisedonion #pastry #pastries #puffpastry #caramelised #bake #baking #patisserie #snack #foodhack #EasyRecipe #Recipe #eats #food #FoodTok #Foodie #fy #fyp #foryou #foryoupage ♬ Howl’s Moving Castle – Merry Go Round of Life – Vitamin String Quartet

Customizing Your Upside-Down Puff Pastries

To make your own caramelized upside-down puff pastries, you can follow a basic formula: sugar + produce + puff pastry + egg wash. The sugar aids in the caramelization and could be granulated sugar, brown sugar, honey, maple syrup or agave. The produce should be fresh, but “firm and not fully ripe yet, since it holds its shape better,” according to Ghodrati. To add even more flavor, place cheese, herbs or spices on top of the produce before laying down the puff pastry.

To bake the pastries, I recommend starting for 20 minutes at 350 degrees, though you may need more time to achieve optimal caramelization. And be sure to try out some of our favorite desserts and appetizers using any leftover puff pastry!

The post We Can’t Get Enough of These Upside Down Puff Pastries Going Viral Right Now appeared first on Taste of Home.

Cowgirl Lace 12-Piece Dinnerware Set

With more than 1,100 glowing reviews from Walmart shoppers, this 12-piece dinnerware set is one of the most popular picks from The Pioneer Woman dishes collection. It comes in five colors—linen, light blue, plum, red and teal—and features plates and bowls with elegant scalloped edges and a dainty lace pattern.

Shop Now

The post 12 Pretty Pioneer Woman Dishes for Serving, Eating and Entertaining appeared first on Taste of Home.

What Is Farro?

Farro is an ancient grain, a form of wheat that’s about 20,000 years old. With roots in Mesopotamia, farro is a staple of Mediterranean diets, especially in Italy. Farro is sold in whole grain form, and might be one of three varietals of ancient wheat: einkorn, emmer or spelt. All forms of farro have a pleasant nutty flavor and a slightly chewy texture after cooking. It’s a hearty addition to a whole-grain dinner.

Types of Farro

In American grocery stores, farro is generally found in three forms: pearled, semi-pearled and whole. Pearled farro is the most common and the quickest to cook, since the bran has been removed from the grain. Unfortunately, removing the bran also reduces the amount of fiber and nutrients. You can also buy semi-pearled farro, which retains some of the bran, as well as whole grain farro.

Nutrition Benefits

Farro, especially in whole-grain form, is an excellent source of fiber and protein. It’s also rich in antioxidants, as well as iron, magnesium and zinc.

Is Farro Gluten-Free?

Since farro is a form of wheat, it is not gluten-free. Gluten-free alternatives to farro include whole-grain quinoa, sorghum, buckwheat, millet and wild rice.

How to Cook Farro

Cook farro as you’d cook any whole grain: simmer in liquid until tender. Many cooks soak farro before cooking. Whole grain farro should soak overnight, while pearled and semi-pearled varieties benefit from soaking for 30 minutes or more. Cook farro in water or broth at a ratio of one part farro to three parts liquid. Soaked farro will cook in about 15 minutes, while unsoaked or whole grain farro will be al dente in 30 minutes or so.

It’s simple to cook farro in a pot on the stove (similar to cooking brown rice). You can also use a rice cooker, which will cook farro hands-free, or a pressure cooker (like the Instant Pot) to cook farro quickly.

How to Eat Farro

Cooked farro tastes delicious in a grain salad, where its pleasantly chewiness adds texture and substance. Farro makes a hearty side dish for fish and other heart-healthy dinners. You can also stir cooked farro into a soup or stew.

The post What Is Farro? appeared first on Taste of Home.

California-based Huy Fong Foods’ “rooster sauce,” known as such because of the logo, is the most ubiquitous Sriracha chili sauce brand. Producing about 20 million bottles a year, it’s reached iconic status that goes way beyond a condiment—it’s inspired cookbooks, clothing and numerous knock-offs.

So when you hear about a(nother) Sriracha shortage, it’s big news. If it’s not supply chain issues, it’s climate change affecting garlic and chile pepper harvests. And without those, that potentially means a lot fewer bottles of sriracha out there, and life is just too short to go without a dash of extra spice.

What’s the Best Substitute for Sriracha?

Based on a popular Thai condiment, Sriracha (pronounced see-ROTCH-ah) is most commonly made with red jalapeno peppers, garlic, distilled white vinegar, sugar and salt. The original version is thicker than a liquid hot sauce, more like a paste. But most Sriracha you find on grocery store shelves today is thin enough to squeeze through a nozzle.

Any hot sauce worth its Scoville rating is made with similar ingredients as sriracha, but each has its own distinctive flavor depending on the chiles used, the spices, and how much water or sugar is in it. Some are more mild, some spicier; some even have a little sweetness. If you didn’t stock up for the impending Srirachapocalypse, there are plenty of other spicy substitutes for Sriracha out there.

Tapatio

Based on Mexican salsa picante but made in California, Tapatio has a little more heat than Sriracha, but it won’t burn your face off. Made with red chile peppers (though we don’t know exactly which ones), vinegar, garlic, salt and spices, it’s on the thinner side of the hot sauce spectrum but has a great flavor.

Like Sriracha, it’s a good hot sauce to shake on eggs, tacos, rice dishes and anything else that needs a nice kick of heat. You can find Tapatio on grocery store shelves just about everywhere.

Cholula

Many Mexican-style hot sauces have a thinner consistency than sriracha, and they have varying amounts of vinegar if any at all. Cholula is a bit more complex than most, however. Thanks to its use of arbol chiles and pequin peppers, plus vinegar, garlic powder, salt and spices, it’s a delicious smoky, tangy and slightly spicy hot sauce. It’s not face-meltingly hot, but there’s a nice amount of heat to go around.

Add Cholula to soups and stews, add a splash or two to tacos or taco dip, stir into Spanish rice or drizzle over eggs, potatoes or roasted vegetables. Basically, anywhere you’d use Sriracha, you can use Cholula. It’s widely available in grocery stores across the country.

Tabasco

Everyone has a bottle of Tabasco hot sauce somewhere. A kitchen staple for generations, born and still produced in Louisiana, Tabasco’s original formula is simply made from tabasco peppers, vinegar and salt. The thin, slightly salty sauce is super versatile and can be used either as a condiment or a cooking ingredient. It’s slightly hotter than Sriracha, but you can still use it as a good substitute.

Use Tabasco in marinades, mixed into dips or noodle bowls, and add to sauces, like for these slow-cooker pulled pork sandwiches. Sprinkle it over eggs, pizza, tacos, burgers and more. Louisiana-style hot sauce is what you typically use in Buffalo chicken recipes, and it’s most important for a proper Bloody Mary (after vodka of course).

Chili Crisp

Spicy chili crisp is up there with Sriracha as far as trendy condiments go, with many versions on the marketplace today. A blend of various peppers, dried garlic, onion, spices and sometimes peanuts, it has an umami savoriness and just enough heat to keep things interesting. It’s not really a sauce or a paste, just all crispy texture, spice and everything nice.

Use chili crisp on anything: Eggs, avocado toast, baked potatoes, tacos, pasta dishes, steaks, fish, any pizza recipe and more. It’s even good on vanilla ice cream! You can find chili crisp just about anywhere now. LoaGanMa was the original out of China, but now there’s Fly by Jing’s Sichuan Chili Crisp, Mr. Bing Chili Crisp, celebrity chef chili crisps, and of course Trader Joe’s own brand.

Chili Oil

Chili oil and chili crisp aren’t exactly the same thing, but they do come from the same family of condiments. Usually made with vegetable or sesame oil simmered with red chile pepper flakes, ground Sichuan peppercorns, garlic, star anise and paprika, it’s more of an oil flavored with chile peppers. Chili crisp, by contrast, has dried ingredients and crunchy goodness sort of suspended in oil; you scoop it all up.

You’ll see this dark red oil on the table at Chinese restaurants, especially those specializing in Sichuan cuisine. We love to drizzle it on soup dumplings, pork and chive pot stickers, noodles of any kind, in any stir fry or on scallion pancakes.

Sambal Oelek

This traditional Indonesian chili sauce is a lot like Sriracha but in paste form. While the base of both is similar—red chile peppers, vinegar and salt—sambal oelek is chunkier than Sriracha and not as smooth; you’ll still see the pepper seeds, for instance. It’s also a bit spicier than Sriracha since there are less ingredients (no sugar or garlic).

Huy Fong Foods, the same producers of “rooster” Sriracha, also makes sambal oelek (it has the famous rooster on the label, too), but with the chile pepper shortage that’s affecting Sriracha, Huy Fong Foods sambal oelek might also be harder to find on store shelves. There are other brands out there, and with only three ingredients, it’s pretty easy to make at home. It’s best used to season dishes, like stews, soups and noodles.

Peri-peri Sauce

If you like things spicier than sriracha, peri-peri sauce is a good way to add some heat. Made with African peri-peri peppers (also known as piri-piri and African bird’s eye chile pepper), which rank much higher on the Scoville scale than red jalapeno peppers, it packs a spicy punch. Other ingredients can include lemon, garlic, salt, onion, vinegar and other herbs and spices.

As a condiment, peri-peri sauce is a good substitute for Sriracha, but it’s definitely hotter. You can use it in marinades, or as a marinade on its own, like in this sweet and hot chicken dish. Trader Joe’s makes a peri-peri sauce, which they tout is good for everything from hummus to tater tot nachos. Nando’s is a popular brand that’s pretty widely available, too.

Gochujang

Gochujang is a staple in Korean cooking. The thick, sticky paste is sweet, spicy and a little funky (in the best way) with a concentrated flavor. Unlike Sriracha, it sometimes needs a bit thinned out, which is why it’s good for marinades and sauces. Made with red chili powder, sticky rice, fermented soybean powder, malt barley powder and salt, it’s not as spicy as Sriracha, making it ideal for dishes that call for a sweeter umami-packed bump.

One popular Korean brand, O’Food Gochujang Korean Red Chili Pepper Paste, can be ordered if you can’t find it at a local grocery store. Brooklyn-based Bushwick Kitchen makes Weak Knees Gochujang Sriracha, that’s pretty tasty. Use either as a meat marinade, especially in traditional Korean bibimbap, in noodle bowls, or stirred into soups and stews. Gochujang is a great addition to something like these gingered short ribs and a good Sriracha substitute in this slow-cooker Korean beef recipe. You can use it in this vegetarian stir-fry rice bowl or this Korean sausage bowl, too.

Sweet Chili Sauce

Made from basically made of the same ingredients as sriracha—red chiles, garlic, salt and vinegar—sweet chili sauce has a different flavor profile thanks to sugar and other ingredients. Sweet chili sauce doesn’t have as much hot pepper, however, so it’s not as spicy but still has a little zip.

On its own, the thicker but still pourable sauce is perfect for dipping spring or egg rolls, pan-fried pot stickers, fried shrimp or chicken. It makes a dynamite barbecue sauce for ribs, and is an absolute must for Thai sweet chili pork bowls and sweet chili orange chicken. There are many brands on grocery store shelves, each tasting a little different depending on the recipe; some may have more chiles, some more sugar, some might be a little funky. We like Mae Ploy Sweet Chili Sauce for its chunky texture and Trader Joe’s version for its balance. Thai Kitchen’s Sweet Red Chili Sauce is always a good bet, too.

Harissa

You’ve probably seen more recipes calling for harissa as the spicy, thick paste has gained popularity around the country. An integral part of North African cooking, it’s a combination of dried chiles like bird’s eye and serrano, oil, and herbs and spices like coriander, cumin, caraway and garlic. It has varying degrees of heat depending on the recipe, and some can be quite hot.

Compared to Sriracha, harissa is more herbal and savory, and can really add some oomph to just about anything. Mix it into plain hummus for a unique kick, or with ketchup for a spicy dip for fries or for your burgers. Add a spoonful or two to these Moroccan chicken tagine pockets or West African chicken stew or as a sauce for braised beef. You’ll most likely see it in a jar on grocery store shelves and gourmet markets. Mina Harissa is quite delicious, as is Trader Joe’s. Mustapha’s Mediterranean Harissa is balanced and complex, made with chiles, red pepper and preserved lemon.

Fly by Jing Zhong Sauce

Inspired by a classic Chengdu street snack, this sauce simmers an aromatic soy sauce with brown sugar, toasted sesame oil, dried chiles, mushrooms, garlic and spices. It’s spicy but not too hot from the piquant chiles, kind of tangy-sweet, full of umami, and intense enough that you don’t want to use too much but super versatile.

This savory and sweet sauce is more akin to chili crisp or oil than Sriracha, but it’s a great substitute for Sriracha when using it on anything from pot stickers to scrambled eggs, breakfast burritos, burgers and sandwiches. Look for Fly by Jing’s Zhong Sauce wherever you find the Fly by Jing Chili Crisp, in your local grocery store or online.

Homemade Hot Sauce

At first you might think making your own hot sauce isn’t worth the effort, especially since there are so many varieties widely available at the store. But we’re here to tell you it’s definitely easier than you think.

There are many ways to make hot sauce—the choice of chile peppers seems endless, plus herbs and spices, whether you use fermentation or simply simmer your sauce on the stove. Our recipe for homemade spicy hot sauce uses garden-fresh ingredients (even carrots!) for a delicious hot sauce you’ll want to put on everything.

Ketchup and Hot Sauce

While making Sriracha on your own isn’t difficult, in a pinch you can simply blend your favorite ketchup with Frank’s RedHot or other Louisiana-style hot sauce. Together they make something that closely resembles the sweet, vinegary taste of Sriracha.

Ketchup adds the right texture with a bit of umami and sweetness, and the hot sauce, while too thin and spicy to be a one-to-one Sriracha substitute on its own, brings the acid and heat. Start with a ratio of about three to one (ketchup to hot sauce), and spice it up from there.

Other Sriracha Brands

Of course, Huy Fong Foods isn’t the only Sriracha out there! Trader Joe’s sriracha is a good alternative for the “rooster” sauce, and well-known brands like Kikkoman have their own version. Brooklyn-based Bushwick Kitchen makes Weak Knees Curry Sriracha (the same company who makes the gochujang blend mentioned above), and even Frank’s RedHot makes a Sriracha. If you go to any Asian grocery store, you’ll see different Sriracha brands on the shelf, as well. Give any a go! You may find your new favorite.

The post Need a Substitute for Sriracha? Here Are 14 Great Alternatives appeared first on Taste of Home.

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Now, thanks to Burger King’s recent innovation, customers at some Burger King locations won’t have to choose. BK has announced that the chain is testing out a new side combo that is any fast-food fan’s dream—a fusion of french fries and onion rings. We know, this sounds too delicious which is why we’ve got you covered on all of the crispy details!

What Are Fries n’ Rings?

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BK is fittingly calling the side combo “Fries n’ Rings.” We’re calling it a genius combination of fries and onion rings in one easy order. The side equally combines some classic BK fries with crispy onion rings. Burger King is one of the only fast-food chains to offer onion rings, so it’s no wonder they’re so popular.

The side combo can be ordered as an item by itself or with a combo meal at participating BKs. Florida BK fans who are lucky enough to frequent the Miami and Fort Lauderdale locations will have access to this ultimate side.

When Will Fries n’ Rings Be Available?

Customers can already pick up an order of Fries n’ Rings! The dream team side combo became available on June 19. However, fans will need to grab the side combo fast, as it will only be available through July 20.

And if you don’t have access to the tested item, not to worry! Here’s how you can make your own homemade onion rings and fries at home.

The post Burger King Is Testing a New Combo to Simplify Your Order appeared first on Taste of Home.

In small apartments (or homes with limited counter space), finding multifunctional kitchen appliances is crucial. Our Place seeks to solve this conundrum with its newest launch: the Our Place Wonder Oven. This 6-in-1 oven replaces four different appliances—and looks darn good doing it.

What is the Our Place Wonder Oven?

Thanks to Our Place’s latest appliance release, there’s no need to have a fleet of luxury appliances that offer separate cooking modes. The Our Place Wonder Oven is an all-in-one appliance that air fries, bakes, toasts, roasts, broils and reheats—all in one single machine!

Similar to the viral, editor-tested Balmuda toaster oven, the Our Place Wonder Oven uses a small shot of steam to soften the interior of baked goods while browning them. The steam feature isn’t the only reason we’re smitten with the Wonder Oven, though. Our Place’s toaster oven is an appliance powerhouse: an oven, toaster, air fryer and microwave—all in one. Included are a range of accessories: a PFAS-free bake pan, air fryer basket, wire rack and crumb tray that tackle almost any meal.

Two tiers of racks—reminiscent of a traditional oven—can cook multi-course meals in the Wonder Oven. Remove the top rack to fit an entire four-pound chicken for parties. Or, keep the dual rack setup intact to roast up veggies on one rack and toast sourdough on the other. Plus, unlike some cheap air fryers, the Wonder Oven uses zero toxic chemical coatings.

Despite the many capabilities of the oven, there’s another reason we don’t want to hide it in a cramped cupboard. Like the brand’s cookware and tableware, the Wonder Oven looks lovely sitting on the counter. Subtle shades with names like steam, char, blue salt and spice bring a chic vibe to any kitchen. The square design and appealing dials add a modern look that complements other kitchen appliances.

It looks especially classy next to Our Place’s mini cookware!

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Features

• 6-in-1 capabilities: air fry, bake, toast, roast, broil and reheat
• Steam technology supports soft interiors
• Small footprint at only 11-inches wide
• Fast preheating
• Multiple racks
• Looks pretty on the counter

How To Use It

Using the Our Place Wonder Oven is as simple as using the average toaster oven, with a few small notes. Instead of just having dials that control the temperature and cooking time, the oven also has a third dial for the cooking method. To use the oven, set the cooking method and temperature by turning the control dials.

The oven takes about five minutes to preheat, at which point it’s time to add the food and turn the cooking time dial to the appropriate time. To use the steam function, simply add water to the valve at the top of the oven using the included measuring cup. The oven automatically dispenses the steam during cooking, softening and reviving stale baked goods in seconds.

Where to Buy the Our Place Wonder Oven

The Our Place Wonder Oven is available on the Our Place website. Some multifunctional ovens ring up at as much as $500. However, there’s no need to wait for an Our Place sale to afford this oven—pick it up for under $200 at the regular price! Combat appliance clutter by splurging on this 6-in-1 today.

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The post The Makers of the Always Pan Launched a 6-in-1 Air Fryer Oven appeared first on Taste of Home.

Hutch

One of the prettiest releases from the Pioneer Woman furniture line, this teal dining hutch holds heirlooms and dishes alike. Three shelves offer a generous amount of space for cake stands and books, plus decor and dishes from the Pioneer Woman line. A subtle cord cutout in the back of the hutch makes it easy to loop through lighting for a clean look.

Underneath, two concealed shelves make it a snap to stow away board games or placemats. The entire hutch sits on four tall feet, allowing for easy access underneath with a cordless vacuum.

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The post The Pioneer Woman Launched Her First-Ever Furniture Line at Walmart—Here’s What We’re Buying appeared first on Taste of Home.