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ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Grilled Corn with Cilantro, Lime and Cotija Cheese 10 mins 4 Recipe you are creating: Grilled Corn with Cilantro, Lime and Cotija Cheese Mexican street corn, or "Elote" as it's fondly called in its homeland, is a quintessential Mexican street food that has tantalized taste buds far beyond its borders. This delightful snack marries the simplicity of grilled corn with a cacophony of flavors, textures, and ingredients, resulting in a dish that's both humble and savory delicious. But how did this seemingly simple dish become a culinary sensation? Dive into the savory world of Mexican street corn with me and discover its origins, allure, and the secrets behind crafting the perfect elote. The journey of Mexican street corn begins in the vibrant streets and bustling markets of Mexico, where corn is not just a food item but a cultural staple. Corn has been central to Mexican cuisine and agriculture for millennia, with its roots deeply embedded in the country’s history and traditions. Street vendors, or "vendedores," saw the potential in this abundant crop and began grilling corn on the cob over open flames, slathering it in a rich blend of mayonnaise, cotija cheese, chili powder, and lime, transforming an ordinary vegetable into an extraordinary street food sensation. This ingenious combination of simple ingredients highlights the corn's natural sweetness while adding layers of creaminess, tanginess, and a hint of spice, making it irresistible to passersby. What makes a good Mexican street corn recipe? The secret lies in the balance and quality of its components. Start with fresh, plump corn on the cob, ensuring it's grilled to charred perfection to unlock its smoky sweetness. The traditional slather of mayonnaise can be enriched with sour cream for added tang, while the cotija cheese provides a salty, crumbly texture that contrasts beautifully with the creamy base. A traditional generous sprinkling of chili powder adds a smoky heat, which can be adjusted to taste. The final touch, a squeeze of fresh lime juice, brings a zesty brightness that ties all the flavors together. The magic of Mexican street corn lies in the harmony of these elements, each bite a delightful dance of flavors and textures. For those adventurous palates looking to explore beyond the classic, Mexican street corn offers a canvas for culinary creativity. Imagine the smoky sweetness of the corn complemented by the rich umami of crumbled bacon, or the fresh burst of chopped cilantro and diced jalapeños for those who favor a fiery kick. For a fusion twist, a sprinkle of za'atar or a drizzle of Sriracha mayo can transport your taste buds to new destinations. The possibilities are as limitless as they are delicious, inviting you to experiment and find your perfect flavor combination. Our recipe keeps it simple. Elements include ground cumin for kick, cotija cheese, fresh cilantro and fresh lime. In essence, Mexican street corn embodies the spirit of Mexican cuisine: vibrant, flavorful, and deeply rooted in tradition yet endlessly adaptable. Whether you're savoring it from a street vendor in the heart of Mexico or crafting your own version at home, elote is more than just a dish; it's an experience, a celebration of culture, and a testament to the simple joy of eating. Next time you bite into that creamy, smoky, tangy goodness, remember, you're not just eating corn; you're partaking in a rich culinary legacy that continues to evolve and enchant with every kernel. Check out our Mexican street corn video recipe below to learn how to make our simple but delicious cilantro, lime, cotija street corn recipe on the grill. Recipe Ingredients: Fresh corn on the cob, cleaned Pink Himalayan sea salt Fresh ground pepper Fresh limes Cotija cheese Butter Ground cumin Cilantro, thinly sliced Recipe Directions: Place corn on the cob in a large pot and bring to boil and cook 2-3 minutes. Remove from water and allow to cool for a few minutes. Place on the grill. Rotate to get the golden grill marks. Transfer to serving platter. Brush generously with butter. Squeeze on lime juice. Sprinkle ears with ground cumin, pink Himalayan sea salt and ground pepper. Add a generous handful of Cotija cheese over the ears of corn. Top with fresh, thinly sliced cilantro. You Might Also Like: https://www.youtube.com/watch?v=BWlU-ARLv6U Tags: Grilled Corn, BBQ Corn, Cilantro Lime Cotija Corn, Quick Side Dishes, Grilled Corn Recipe, Street Corn Recipe, how to make mexican street corn, how to cook mexican street corn, how to make amazing mexican street corn on the blackstone griddle, how to make mexican street corn at home, how to make mexican street corn on the cob, mexican street corn recipe, grilled corn recipe, how to make mexican corn on the cob, how to make grilled corn, easy grilled corn, mexican food recipe easy, cinco de mayo recipes, summer grilling recipes, mexican food recipes, street corn recipe, cotija cheese Categories: BBQ, Vegetable

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Savory Pinwheels Appetizer 15 mins 12 Recipe you are creating: Savory Pinwheels Appetizer Today, I'm sharing a fantastic puff pastry recipe that's perfect for any occasion. This video shows you how to whip up quick and easy recipes for a delicious finger food snack using either frozen or refrigerated pastry sheets. Learn to assemble delightful "pinwheels" that bake up golden and flaky in no time. This savory pinwheels appetizer is a quick snack with puff pastry and simple fillings. You mix cream cheese and shredded cheese, spread mustard on the cold pastry, add the cheese mix, layer your turkey, roll it tight, chill it, slice it, and bake it. These savory pinwheels bake up golden and hold their shape well. You get about twelve pieces from one sheet. You can chill the log ahead of time and bake when you need it. This works for parties, quick snacks, or your weekly meal prep. If you want more recipes like this, hit subscribe and tell me what flavor combo you want to see next. Recipe Ingredients: 1 sheet puff pastry 95 grams cream cheese 75 grams shredded mozzarella parmesan mix 2 to 3 tablespoons honey Dijon mustard 8 slices turkey Small amount of water for sealing Recipe Directions: Keep your puff pastry cold. Mix the cream cheese and shredded cheese in a bowl. Place the pastry on parchment. Spread the mustard, leaving a small border. Add the cheese mix and press it lightly so it stays even. Lay the turkey slices across the surface. Roll the pastry into a log and seal the edge with a little water. Chill the log in the fridge or freezer until firm. Slice into twelve pieces with a serrated knife. Place the slices on a parchment lined sheet. Bake at 400 degrees in convection or 425 in a standard oven. Start with fifteen minutes, rotate the pan, and bake until golden. Let them cool before you serve them. You Might Also Like: https://www.youtube.com/watch?v=aUNKuk4yQBE Tags: Savory Pinwheels Appetizer, Savory Pinwheels, Pinwheels Appetizer, savory puff pastry pinwheels, pinwheels, puff pastry recipe, how to make puff pastry, quickest puff pastry recipe, pastry, pinwheels recipe, pastry recipe, best puff pastry recipe, puff pastry recipes, easy puff pastry, how to make homemade puff pastry, puff pastry ideas, baking basics Categories: Pastry, Savory, Entertaining, Make Your Own

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Frangipane 10 1/2 cup Recipe you are creating: Frangipane Learn how to make delicious frangipane. Recipe Ingredients: This recipe is part of our Galettes & Gratins Class . To get this recipe and more cake recipes take our video on demand cake class today and get access to this class! Recipe Directions: What is frangipane? Frangipane is a sweet almond-flavored custard like filling, typical used in French pastry, and variety of ways, including galettes, tarts and cakes. What does frangipane taste like? Frangipane has a light sweetness to it and a nutty flavor due to the almonds. This recipe is part of our Galettes & Gratins Class . To get this recipe and more cake recipes take our video on demand cake class today and get access to this class! Just wanted the recipe? No problem! Click either link below for the single recipe or for our full Galettes & Gratins Recipe Cookbook. Galettes & Gratins Recipe Cookbook Buy Now Frangipane Recipe Buy Now You Might Also Like: A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: How do you make frangipane?, Frangipane Recipe, Frangipane Dessert Categories: Pie Making, Pastry

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Scratch Vanilla Butter Cake 15 mins (2) 8" Rounds Recipe you are creating: Scratch Vanilla Butter Cake This cake uses all purpose flour and the creaming method for mixing. Its moist with a tender crumb, and is good for carving and stacking. Mixing times are important with this recipe, as is scraping your bowl to ensure the batter is blended well. Recipe Ingredients: This recipe is part of our Intro to Cake Decorating Class. To get this recipe and more cake recipes take our video on demand cake class today! Recipe Directions: This recipe is part of our Intro to Cake Decorating Class. To get this recipe and more cake recipes take our video on demand cake class today! You Might Also Like: Classes you might like! Tags: Scratch Vanilla Butter Cake, Vanilla Butter Cake, Cake, Cake Recipe, Cake Baking, How to make scratch vanilla butter cake, Vanilla Butter Cake Recipe Categories: Cake, Cupcake

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Green Beans with Bacon 10 mins 4 servings Recipe you are creating: Green Beans with Bacon Green beans with bacon were my grandma’s favorite! Every summer when the green beans were ripe in her garden, my cousins and I got to help with the harvest. Grandma would pull out her cast iron skillet and fry up a pound of bacon from the local butcher. She added fresh sweet onion and sautéed until the onions caramelized. The green beans got added to the pot and she simmered it until the beans were nice and tender. Recipe Ingredients: 1 pound bacon, chopped 1 large sweet yellow onion, chopped 2 pounds fresh green beans Salt and pepper Recipe Directions: Fry the bacon in a large cast iron pan until crisp. Remove bacon and drain the fat out of the pan. Add the chopped onion and sauté until caramelized. Add the green beans and crispy bacon. Simmer until green beans are tender. You Might Also Like: A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Green Beans With Bacon, Green Beans, Bacon, Savory, How to make green beans with bacon, Thanksgiving Recipes Categories: Vegetable, Pork

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Homemade Vanilla Extract 10 mins N/A Recipe you are creating: Homemade Vanilla Extract Making homemade vanilla extract is simple and only requires two ingredients: vanilla beans and vodka. You don’t need expensive vodka—just make sure it’s 80 proof. Grade A vanilla beans work best because they’re plumper and infuse faster, but Grade B works too if you use more beans. To make it, split the vanilla beans, scrape out the seeds, and add everything to a glass bottle. Cover with vodka, seal, and shake. Store in a cool, dark place, shaking weekly. In about three to four months, you’ll have rich, flavorful vanilla extract. This makes a great homemade gift, especially for the holidays. Tie a ribbon around the bottle with a simple tag, and it’s ready to go. If giving it early, let the recipient know when it’ll be fully infused. Use your homemade vanilla extract in baking, ice cream, or any recipe calling for vanilla. Once you start making your own, you’ll never go back to store-bought. Recipe Ingredients: 10 Grade A vanilla beans (or 12–15 Grade B beans) 12 oz vodka (80 proof) Recipe Directions: Split each vanilla bean lengthwise with scissors, keeping the ends intact. Scrape out the seeds with a small spatula and transfer them to a glass bottle. Add the scraped vanilla pods to the bottle. Pour vodka over the beans, leaving a little space at the top. Seal the bottle and shake well. Store in a cool, dark place for 3–4 months, shaking once a week. Once ready, use in baking, desserts, or any recipe that calls for vanilla extract. You Might Also Like: https://www.youtube.com/watch?v=OnvNgV3hdHk How to make homemade vanilla extract. Tags: Homemade Vanilla Extract Recipe, How to make vanilla Categories: Make Your Own

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Braised Italian Sausage 15 mins 6 servings. Recipe you are creating: Braised Italian Sausage Perfect Sunday meal -- comforting, filling and delicious! Quick and easy, our braised Italian sausage will make your guests think you spent all day in the kitchen. Recipe Ingredients: 6 links Italian sausage 2 tablespoons olive oil 2 cups strained tomatoes 2 tablespoons red wine vinegar 1 tablespoon dried basil 1 teaspoon kosher salt 1/2 teaspoon black pepper Recipe Directions: Preheat oven to 375 degrees. Rub the sausage with olive oil and place on a rimmed baking sheet. Roast the sausage until nicely browned, about 25 minutes. Turn oven down to 325 degrees. In an oven safe braising dish, mix the strained tomatoes, vinegar, basil, salt and pepper. Heat the tomato mixture on the stove top over medium heat until it comes to a boil. Turn off the heat, add the roasted sausage to the tomato braising liquid, cover and return to the oven. Allow to braise in the oven for 1 hour. Remove from oven and let stand for 10 minutes. Enjoy! You Might Also Like: Recommended Blog Posts: Italian Comfort Food A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Braised Italian Sausage, Italian Sausage, Italian, Italian Recipes, Italian Food, Italian Cuisine Categories: Italian, Pork

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Peanut Butter Cookies 10 mins 3 dozen Recipe you are creating: Peanut Butter Cookies Peanut butter cookies are an old favorite! Our cookie is soft in the middle with a crunch of honey roasted peanuts on the top. Better make a double batch, these classic cookies will be gone before they hit the cookie jar. Recipe Ingredients: 1/2 cup butter 1/2 cup peanut butter 3/4 cup brown sugar 1/4 cup white sugar 1 eggs 1 teaspoon vanilla bean paste 1 1/4 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Honey roasted peanuts, crushed Recipe Directions: Cream the butter, peanut butter, sugars, egg and vanilla together. Shift the dry ingredients together and blend into the creamed mixture. Cover and chill for two hours. Heat oven to 375 degrees. Shape cookies into 1 inch balls. Dip the cookie ball in the crushed honey roasted peanuts. With a fork dipped in flour, flatten the cookies on the baking sheet. Bake 10-12 minutes or until set but not hard. You Might Also Like: Cookie Baking & Cookie Decorating Classes You Might Like! Tags: Peanut Butter Cookies, Cookies, Sweet, Dessert, Baking, Peanut Cookies, Peanut Butter Cookie Recipe, Cookie Recipe Categories:

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Minestrone Soup 20 mins 6-10 servings Recipe you are creating: Minestrone Soup Minestrone is a thick soup from Italy. It's made with vegetables, often with the addition of pasta or beans, sometimes both. You can get creative with this soup! Load it up with in season veggies, this soup can become an any season favorite. Recipe Ingredients: 4 tablespoons olive oil 1 sweet yellow onion, chopped 2 medium carrots, peeled and chopped 2 medium ribs celery, chopped 1/4 cup tomato paste 2 cups chopped seasonal vegetables vegetables (potatoes, yellow squash, zucchini, parsnips, green beans or peas) 5 minced garlic cloves ½ teaspoon dried oregano ½ teaspoon dried thyme 1 large can (28 ounces) diced tomatoes, with liquid 32 ounces vegetable broth 2 cups water 1 teaspoon salt 2 bay leaves Pinch of red pepper flakes Freshly ground black pepper 1 cup elbow or small shell pasta 1 can (15 ounces) Great Northern or Cannellini beans 2 cups baby spinach 1 teaspoons lemon juice Freshly grated Parmesan cheese, for garnishing Recipe Directions: Cook the pasta al dente according to package instructions. Rinse with cold water and drain well. Set aside. Place 3 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Once the oil has heated, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Sauté until the veggies are soft and the onions are translucent. Add the seasonal vegetables, garlic, oregano and thyme. Cook until the herbs are aromatic, about 2 minutes. Pour in the diced tomatoes and juices, broth and water. Add the salt, bay leaves and red pepper flakes. Raise heat to medium-high and bring the mixture to a boil and cover. Reduce heat to maintain a gentle simmer. Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for about 5 minutes or until the greens are tender. Remove the pot from the heat. Remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with additional salt and pepper as desired. Garnish each bowl of soup with fresh grated Parmesan. Serve with warm bread sticks or Italian bread. You Might Also Like: A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Cream = 40% Heavy Cream Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Soup Recipes, Pasta Soup Recipes, Minestrone Soup, Italian, Italian Soup, Fal Soup, Fall Soup Recipe, Minestrone Soup Recipe Categories: Vegetable

ALL RECIPES BAKING RECIPES CANDY RECIPES COCKTAIL RECIPES COOKING RECIPES Create Account Questions Recipes Video Classes Zoom Classes Mushroom Risotto 15 mins 6 servings Recipe you are creating: Mushroom Risotto Our Mushroom Risotto is rich and creamy and full of flavor. Recipe Ingredients: 1 ½ cups Aborio rice 1 cup white wine 3 tablespoons butter 1 whole chopped onion 1 package of Baby Bella mushrooms, sliced 32 oz veggie or chicken stock Mix of Asiago, Parmesan and Romano cheeses, freshly grated Fresh parsley Recipe Directions: In a medium saucepan over medium heat, bring broth to a simmer. Reduce heat to low. Melt 2 tablespoons butter in a large pot or Dutch oven. Add onion and cook until translucent, about 5 minutes. Add mushrooms and cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot. Melt remaining tablespoon of butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed. Add about 1 cup hot broth. Stirring often, cook until the rice has absorbed most of the liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Cook until the risotto is al dente and creamy, but not mushy. (You might not need all the broth.) Add the mushroom mixture back into the rice. Stir in Parmesan and garnish with parsley. Serve warm. You Might Also Like: A note about ingredients used in our recipes: When creating our recipes we use the following unless otherwise noted in the recipe: Eggs = Large Eggs All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour Almond Flour = Bob’s Red Mill Super-Fine Almond Flour Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch) Sour Cream = Full Fat Sour Cream Yogurt = Full Fat Yogurt Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk Cream = 40% Heavy Cream Butter = Unsalted Sweet Cream butter unless otherwise noted Tags: Mushroom Risotto, How to make mushroom risotto, Savory, Rice, Italian Recipes, Risotto Recipe Categories: Vegetable, Pasta, Italian