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Sun-Dried Tomato Basil Tortellini with creamy spinach and cheese sauce

Sun-dried tomato basil tortellini with creamy spinach and cheese sauce.

It’s a classic combo that never disappoints: Sun-dried tomatoes, spinach, basil, garlic and fresh mozzarella. This modern variation on those Old-World flavors is easy to make, but tastes like something you would order at your favorite Italian restaurant. Be sure to serve with some slices of crusty bread to soak up the creamy mozzarella sauce. The fresher the ingredients, the better your dish will be. Since it’s summer, definitely go for fresh basil — maybe grown in your own yard. And pro tip: always spring for fresh cheeses, particularly parmesan. Sun-Dried Tomato Basil Tortellini with creamy spinach and cheese sauce Serves 3-4: 30 minutes Ingredients 1/2 cup sun-dried tomatoes separated from oil (I like to visit my local grocer’s antipasto bar for freshness) 2-3 tbsp oil (drained from sun dried tomatoes, see above) 4-5 cloves garlic, finely minced 2 big handfuls of spinach (about 3-4 ounces) 1 and 1/4 cup half and half…

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Alton Brown’s tips for never messing up a recipe again

Alton Brown's Tips for never messing up a recipe again by Everybody CravesPixabay

You’ve diligently worked all day on a recipe, and it’s finally time for the first taste. You, dig in for a heaping forkful of the fruits of your labor only to find something isn’t right. Alton Brown knows every cook has been there so he offered his insanely simple solution: read the recipe. Like, actually take time to read and digest everything it’s telling you to do. Most recipe mishaps can easily be avoided, he says. The problem is that we don’t take the time to grasp exactly what a recipe is calling for. We may do a quick scan before beginning to cook or bake, but we don’t focus on detail words that can make all of the difference. On his website, Brown wrote, “According to my calculations, about 30 percent of the dishes prepared from written recipes go wrong because the cooks concerned didn’t actually read said recipe. Sure, we glance at them…

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Crave-Worthy Recipes

Citrusy, cilantro pasta salad with peas, green beans and almonds

Citrusy, cilantro pasta salad with peas, green beans and almonds by Everybody Craves.

Pasta salads are one of the most simple and versatile dishes around. There’s a seemingly endless combination of delicious pastas, veggies, herbs and spices out there. With fresh ingredients, they rarely fail. This pasta salad uses whole wheat penne for a hearty base and matches it with the snap of green beans, the pop of peas, and the crunch of almonds. Yet, it’s the citrus and cilantro that take it to the next level. Enjoy this light and summery pasta salad with chicken, fish or even on its own. (Use fresh green beans for best flavor. You may substitute Royal Burgundy (Phaseolus vulgarism) for a purple pop along side the green peas and oatmeal colored pasta. The color combo is a real show stopper!) Citrusy Pasta Salad with Peas, Green Beans Prep time: 30 minutes, Serves 3-4 Ingredients 8 ounces whole wheat pasta (I like the shape of penne to match the beans) 4 cups…

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Crave-Worthy Recipes

Simple watermelon salsa is sweet, mildly spicy

Simple watermelon salsa is sweet, mildly spicy by Everybody Craves.

Who would have thought watermelon and jalapeño would be such a delicious pair? What’s better, is that this quick condiment only requires six ingredients. I’ve been experimenting with a lot of watermelon lately, so get ready for quite a few juicy recipes coming up.. This one was one of my favorites, since it’s a perfect match-up of sweet and spicy, combined with saltiness from the chips. I’ve only tried it as a salsa so far, but I could see this going great with grilled chicken or fish, or atop a grilled vegetable dinner. Watermelon Salsa Serves 6-8: Prep time 10 min Ingredients 4 cups watermelon (seedless, or seeds removed and chopped) 1 cup cucumber, chopped 1 cup red onion (about 1/2 large onion, chopped) 2 medium jalapeños (remove seeds for less heat, chopped) 1 cup fresh cilantro, chopped 1 lime, cut in half salt (to taste) Directions Add watermelon, cucumber, onion,…

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Basil Pesto with Almonds Ready in Minutes

Basil pesto with almonds ready in minutes by Everybody Craves

When a recipe calls for an ingredient that requires a special trip to the store, I find it rarely gets made. That’s been the situation with me and pesto. Does anyone really have pine nuts handy? This recipe is great because the almonds easily substitute for pine nuts, and most of us have almonds stocked in the pantry. Just about any nuts will add a nice crunch, really. A medley of almonds, pine nuts, and walnuts would add great texture and flavor. Pesto is easy to jar and save all year, but enjoy it fresh, now that basil is growing abundantly in the garden. To make this recipe, simply add all ingredients to a food processor or high power blender, and pulse until ingredients are chopped finely. Pesto works well with chicken, vegetables, pasta, grilled sandwiches, Caprese salads and more. Pesto with Almonds Ingredients 3 cups packed fresh basil (or about 3 ounces)…

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Spinach buckwheat pancakes made in the blender, perfect for Saturday mornings

Spinach buckwheat pancakes made in the blender, perfect for Saturday mornings by Everybody Craves

Buckwheat pancakes are the perfect balance between delicate and hearty. They have more texture than the traditional buttermilk blend, and they don’t skimp on flavor either. Adding a cup of spinach to the mix makes it a balance between decadent and healthy, as well. And buckwheat is actually a great gluten-free alternative to the classically carb-heavy Saturday morning stack. Pancakes are one of my favorite breakfasts. I tell myself I can eat them more often if I improve upon their nutritional content, so when I first started to see green pancakes pop up on Pinterest, I had to investigate. The most photogenic stacks had used a white flour base, so the spinach color could shine through. This buckwheat version takes much of the color pop away, but leaves the health benefits in tact — and that’s more important than a photo, of course. While buckwheat is known as a healthy, nutty-flavored grain,…

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Make your own caribbean inspired seasoning for this tropical summer feast

Make your own Caribbean inspired seasoning for this tropical summer feast by Everybody Craves.

Once you make your own spice blends, you’ll never go back. This seared tuna recipe couples sweet, tropical spices with savory herbs and just enough heat. The best thing about making your own spices is that you know exactly what you’re eating. (Where do all of those ingredients in McCormick’s come from anyway?) If that’s not convincing enough, you’ll be surprised how much better it tastes than pre-mixed spices off of the store shelf. If that’s still not enough, know that you can save tons of cash by making your own — spice mixes can be expensive! Give it a try by starting with this delicious Caribbean inspired jerk blend. Smother your favorite seared fish in the seasoning, top with pineapple salsa and serve with coconut rice for a summer celebration at home inspired by the flavors of the crystal blue waters and tropical tastes off of our southern shores. Jamaican Jerk Seasoning Recipe Ingredients 2-3 tbsp coconut…

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Alton Brown’s Genius Meatball Baking Hack You’ll Want to Copy

Alton Brown's Genius Meatball Baking Hack You'll Want to Copy by Everybody CravesAlton Brown

If you consider the perfect meatball, you probably think a crispy exterior with a juicy interior, seasoned well and smothered in simmering tomato sauce. But until now, meatball bakers have typically tossed them on a sheet pan where they would simmer in their own grease and retain a bit too much of that sogginess. Food innovation is a marvelous thing. Television show host, chef and author Alton Brown took to Instagram to share with us his genius hack for solving this dilemma. He posted, “Thinking about the time I roasted my meatballs in an egg carton to wick away the grease. #crispyallover.” Fans responded in the comments with praise. Using Alton’s hack, the grease pools that usually form when baking meatballs are soaked up by the cardboard egg carton. This allows the meat to form a crispy exterior shell. (With grease-soaked paper in the oven, be sure to keep a careful watch!) Recipe…

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Baked Crab Rangoons with spicy apricot dipping sauce

If you’ve never had a crab rangoon, or if you’ve only had them fried, prepare for your next great obsession. Rangoon’s, or crab puffs, are typically made up of crab meat, cream cheese, and onions with any number of additions such as carrots, garlic or Worcestershire sauce. They are common appetizers nowadays, appearing on most Thai and Chinese food menus in the U.S. While their history is unclear, cream cheese is essentially nonexistent throughout Southeast Asia, so they are likely neither Thai nor Chinese in origin, and yet just another delicious deep-fried, cheesy American invention. When crab rangoons are on a menu, I’m blindsided. I no longer feel the pangs of culinary adventure. I couldn’t care less about the special entrees or appetizers on the menu that evening. My focus is set on those warm, cheesy, crab bites and what surprise sauce the restaurant might be serving with them. I decided if…

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Asparagus Tart with Strawberry Salsa

Asparagus tart with strawberry salsa by Everybody Craves

With any luck, in just a few weeks, you’ll have more asparagus than you know what to do with. Enter: Asparagus Tart. This recipe will use up as much asparagus as you want it to. Squeeze the stalks close together, and line them around the outside. It’s just one way you can customize this spring inspired dish. Don’t like goat cheese? Try ricotta, gruyere or cottage cheese. Vegan? Use vegan versions of your favorite cheeses. Make more salsa or eliminate the balsamic. Whatever you do, it’s going to taste great — When you’re dealing with ingredients like these, you really can’t go wrong. This tart will be your go-to for get-togethers, breakfast, appetizers and brunches. Tip: Make this dish for Mother’s Day breakfast in bed or brunch. Mothers loooove brunch. Asparagus Tart with Strawberry Salsa Serves: 4-6 ; Total time: 35-40 minutes  Tart Ingredients: 1 sheet puff pastry (frozen or homemade) 6-8 ounces goat…

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