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      Easy Greek Salad

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      This easy Greek Salad is made with plum tomatoes, cucumbers, red onion, bell pepper, kalamata olives, and crumbled feta cheese. Tossed with a lemon and red wine vinegar vinaigrette dressing, it’s ready for a summer picnic!

      Photography Credit: Elise Bauer

      This Greek salad is a favorite of my father’s to make during the summer.
      We usually have plenty of tomatoes and cucumbers growing in the garden, and all you have to do is toss in some red onions, olives, bell pepper, feta cheese, a few herbs, and some olive oil and vinegar and you have beautiful, cooling, fresh, Greek salad.
      All the best ingredients and flavors of Greek cuisine, all in one easy summer salad!

      What To Serve with Greek Salad
      You can serve this salad as a side for just about any of your summer favorites, like grilled chicken or grilled fish. It’s terrific with pita bread that has been brushed with olive oil and toasted or grilled.
      Make-Ahead Tips
      The dressing for this recipe can be made up to three hours ahead and kept at room temperature.
      Except for the tomatoes, all the vegetables can also be chopped a few hours ahead of time and kept refrigerated. Tomatoes are much better when fresh and un-refrigerated, so wait to add those until just before serving.
      Toss all the vegetables with the salad dressing and sprinkle with cheese when ready to serve.

      From the editors of Simply Recipes

      What’s in Greek Salad Dressing?
      The ingredients in this salad are so fresh and vibrant that they only need a simple dressing to bring them together. This one uses olive oil (here’s our favorite!), lemon juice, garlic, red wine vinegar, oregano, and dill.
      This dressing will separate so if you make it ahead just whisk it together before dressing your salad. Even better, make it in a jam jar and just give the jar a few shakes before pouring it over your salad.
      Tame Your Onions
      If you’re not a huge fan of raw onions try this tip from Elise’s mom: soak the chopped onions in a little vinegar or lemon juice while you chop the rest of the salad ingredients. This softens their flavor and makes them a little more palatable.
      TRY THESE OTHER SUMMER SIDE SALADS!

      Updated August 21, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe!

      Easy Greek Salad Recipe

      Tip from my mom: to take some of the bite away from the onions, after you chop them, soak them in a little vinegar or lemon juice.

      Ingredients
      6 tablespoons extra virgin olive oil
      2 tablespoons fresh lemon juice
      1/2 teaspoon fresh chopped garlic
      1 teaspoon red wine vinegar
      1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
      1/2 teaspoon dried dill, or 1 teaspoon chopped fresh dill
      Salt and freshly ground black pepper
      3 large plum tomatoes, seeded, coarsely chopped
      3/4 cucumber, peeled, seeded, coarsely chopped
      1/2 red onion, peeled, chopped
      1 bell pepper, seeded, coarsely chopped
      1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
      A heaping half cup crumbled feta cheese

      Method

      1 Make dressing: Whisk the olive oil, lemon juice, garlic, vinegar, oregano, and dill together until blended. Season to taste with salt and freshly ground black pepper.
      This can be prepared 3 hours ahead. Let stand at room temperature. Re-whisk before using.
      2 Combine salad ingredients: Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle with cheese and serve.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

    • in Recipes

      Beer Can Chicken

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      1 Prepare your grill for indirect heat: If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.
      2 Season the chicken, rub with oil: Remove neck and giblets from cavity of chicken, if the chicken came with them. Mix the salt, pepper, and thyme in a little bowl, and rub it all over the chicken. Rub the chicken all over with olive oil.
      3 Lower chicken onto half-filled beer can: Make sure the beer can is open, and only half-filled with beer (drink the other half!) If you want, you can put a sprig of thyme (or another herb like rosemary or sage) in the beer can.
      Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.
      4 Grill on indirect heat: Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.
      Cover the grill and walk away. Do not even check the chicken for at least an hour. After an hour, check the chicken and refresh the coals if needed (if you are using a charcoal grill).
      Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F – 165°F.
      The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours.
      If you don’t have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

      5 Carefully transfer the chicken to a tray or pan: I say “carefully” because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken.
      Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs. LEGGI TUTTO

    • in Recipes

      Corn Chowder

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      What’s the Best Corn for Corn Chowder?
      Fresh sweet corn on the cob is the ideal corn to use here. It’s best if it’s in season, but you can use off-season corn from the grocery store and get good results.
      Can You Make Corn Chowder with Frozen Corn?
      Yes, you can use frozen corn, but you won’t have the same intensity of corn flavor because you won’t simmering the stripped cobs in the milk. To compensate, you could add about a cup of extra frozen corn, first whizzing it in a food processor.
      For Great Corn Chowder, Cook the Corn Cobs
      The step of simmering the corn cobs in the milk may seem surprising, but it adds a ton of flavor. You’re essentially making a corn broth. After cutting the kernels off the cobs, you can extract more corn essence by “milking” the cobs: run the back side of your knife down the cob to extract the remaining sweet, milky liquid and add this to the chowder along with the cobs in Step 3.
      Ways to Adapt Corn Chowder
      To make it vegetarian, omit the bacon and use 2 tablespoons of butter.
      To make it vegan, omit the bacon. Use 2 tablespoons of extra-virgin olive oil, and replace the milk with the plain, unsweetened non-dairy milk of your choice. For a richer soup, use canned coconut milk for part of the non-dairy milk.
      To vary the flavors:
      Add a minced jalapeno to make it spicy.
      Use more bacon, and instead of simmering the rendered bacon in the chowder, reserve it and add the crumbles just before serving.
      Add a teaspoon or two of smoked paprika.
      Use 1/2 teaspoon dried thyme instead of the fresh thyme.
      Add peeled shrimp during the last few minutes of cooking; simmer until firm and pink.
      Replace some of the milk with half and half or heavy cream to make a richer chowder.
      Swap the potatoes for sweet potatoes, omit the thyme, add a minced canned chipotle pepper, and garnish with chopped fresh cilantro.
      How to Make a Thicker Corn Chowder
      For a heartier soup, add an extra potato.
      Or, before serving the chowder, mash it with a potato masher to give it a thick-but-chunky texture. You could also pulse it with an immersion blender.
      For a smoother texture, puree about a third of the chowder in a bender or food processor.
      What to Serve with Corn Chowder
      You can’t go wrong with crusty bread and a simple green salad. For something more substantial, grill a few chicken breasts, or try our Bay Shrimp and Avocado Salad.
      How to Store and Freeze Corn Chowder
      Leftover chowder will keep in the refrigerator for up to 5 days.
      You may freeze the chowder for up to 6 months, but it will change the texture and not be quite as creamy. To remedy that, consider pureeing the thawed soup.
      Have Loads of Summer Corn? Make These Recipes! LEGGI TUTTO

    • in Recipes

      The Ultimate Guide to Using the Best Citrus

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      Citrus is our favorite fruit to reach for, regardless of the season. If you’re looking for ways to use lemons, mandarins and navel oranges in the kitchen, we’ve got you covered with tips and flavor-packed recipes to inspire a new season of cooking.

      Print

      This post is written in partnership with Citrus from Chile.
      Do you know where much of our citrus comes from during the summer and fall months? Chile!
      That’s right: When it’s summer here, it’s winter in Chile, so Chilean lemons, mandarins and navel oranges are readily available. Today we’re excited to share some of our favorite citrus recipes that are sure to amp up the flavor and nutrition of just about anything. Let’s dig in!

      How to Use Citrus in the Kitchen
      While you might typically eat your favorite citrus fruits out of hand, there are some easy ways to incorporate lemons, mandarins and navel oranges into your everyday cooking.
      Grilling: Grilling citrus adds a subtle, smoky flavor and makes the fruit extra juicy. It’s easy: simply slice a lemon, mandarin or orange in half and grill face down until you see grill marks!
      Zesting: Citrus zest perks up baked goods, pasta, salads or desserts, and it’s a great salt substitute. If you’re a fan of cocktails, mix a little zest with some sugar to rim a glass!
      Juicing: What would a love letter to citrus be without mentioning juicing? While we love drinking fresh juice in the morning (or anytime!), it’s also great whisked into sauces, dips and salad dressings.
      Mandarins
      Seedless and easy-to-peel mandarins are made for snacking! They’re also packed with vitamins and antioxidants to keep you going throughout the day. Most of our team has young kids at home, and these are a year-round staple.
      Besides just eating them out of hand, here are a few easy and tasty ways to enjoy mandarins.
      Add segments to yogurt 
      Fold segments into oatmeal, and top your pancakes and waffles with them
      Toss slices into your favorite green salad
      Dip in dark chocolate for a healthy-ish, decadent dessert!
      Navel Oranges
      There’s a reason navel oranges are so prevalent and widely-loved: they’re sweet, seedless, and easy to peel. Even better, just 1 medium orange provides 90% of the Daily Value of Vitamin C!
      Here are a few ways we enjoy navels:
      Juice them for a refreshing start to the day
      Whisk the juice into a marinade for fish or chicken
      If you’re feeling ambitious, navels make amazing jam or marmalade to spread on toast

      Lemons
      While typically not eaten on their own, lemons perk up a meal in innumerable ways! And substituting some lemon juice or zest for salt is a great way of reducing your sodium intake without sacrificing flavor.
      As for go-to ways to use lemons in the kitchen:
      Squeeze lemons into your water to stay hydrated throughout the day
      Roast salmon or chicken with thinly sliced lemons
      Zest fresh lemons to use in baked goods like breads, muffins or scones, or add to pastas and salads
      Add lemon juice to dressings, dips and sauces
      A Few Favorite Citrus Recipes
      Citrus from Chile provides wonderful recipes, from sweet to savory and everything in between. If you’re looking for a few of our favorite picks, look no further!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

    • in Recipes

      Q & A with Gabriela Cámara

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      Gabriela Cámara is an international restaurateur and author of My Mexico City Kitchen: Recipes and Convictions. We interviewed her to discuss the popularity of the modern Mexican table, her position on sustainable food, and her commitment to creating equitable work environments. Continue reading “Q & A with Gabriela Cámara” » LEGGI TUTTO

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      Escabeche (Pickled Jalapeños)

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      These classic pickled jalapeños, or jalapeños escabeche, are made with fresh jalapeño chili peppers, white onions, garlic, carrots, cider vinegar and herbs. Serve them alongside Mexican dishes, or slice them up for burgers, tacos, or salsas.

      Photography Credit: Elise Bauer

      This year I decided to grow jalapeño and serrano chiles—those wonderfully hot and flavorful Mexican chiles that are used to make salsa, guacamole, and so many Mexican dishes. But I certainly wasn’t expecting each plant to yield over a pound of chiles. What to do with so many?
      Make jalapeños escabeche, or pickled jalapeños!

      What is Escabeche?
      Pickled jalapeños, or escabeche, are served as a condiment with many meals in Mexico. Chiles, onions, carrots, cauliflower are pickled with the jalapeños. My mother used to buy jars of escabeche when I was a child. The chiles can be cut up and used for many dishes.

      From the editors of Simply Recipes

      How to Make Pickled Jalapeños
      Unlike a lot of other pickle recipes, this one starts by frying the jalapeños and other vegetables in oil before pickling. This gives them a more complex, concentrated flavor.
      After frying, simmer the vegetables in a simple pickling liquid of cider vinegar, salt, bay leaves, dried oregano, marjoram, thyme, and sugar until completely cooked. Pack the hot vegetables and pickling liquid into canning jars and seal.
      Process the jars following the hot water bath canning method (Elise likes the method used here). If you prefer not to process your pickles, you can store them in the fridge and use within a month or so.
      Ways To Use Escabeche
      Crunchy pickled escabeche can be eaten as a snack or appetizer, or served on the plate alongside Mexican recipes. You can also slice or mince the pickled vegetables to make a quick relish for burgers, tacos, or burritos.
      More Easy Pickle Recipes

      Updated August 9, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

      Escabeche (Pickled Jalapeños) Recipe

      Recipe adapted from Diana Kennedy’s The Essential Cuisines of Mexico.

      Ingredients
      1 pound jalapeño (and/or serrano if you wish) chile peppers
      1/3 cup extra virgin olive oil
      2-3 medium white or yellow onions, thickly sliced
      2-3 medium carrots, peeled and thickly sliced
      Florets from half a small cauliflower (optional)
      1 head garlic, cloves separated but not peeled
      4 cups apple cider vinegar
      2 tablespoons Kosher salt or sea salt
      2 bay leaves
      1/2 teaspoon dried oregano
      4 sprigs fresh marjoram (can sub fresh oregano) or 1/4 teaspoon dried
      4 sprigs fresh thyme or 1/4 teaspoon dried
      1 tablespoon sugar

      Method

      1 Prep the chiles: Wash the chiles, leaving the stems intact. Cut a cross in the tip end of each chile so that the vinegar will be able to penetrate the chiles.
      2 Fry the vegetables in olive oil: Heat olive oil in a large, deep skillet. Add the chiles, onions, carrots, cauliflower if using, and garlic. Fry over medium heat for about 10 minutes, turning them over occasionally.
      3 Boil with vinegar and seasonings: Add the vinegar, salt, bay leaves, dried oregano, marjoram, thyme, and sugar and bring to a boil. Lower the heat and simmer for 10 minutes.
      Make sure the chiles are entirely cooked through before canning. You will know they are cooked when they are no longer vibrant green, but a dull, olive green.

      4 Pack  the jars: Pack 4 to 5 pint-sized sterilized jars with the chiles and vegetables. Top with the vinegar cooking liquid and seal.
      5 Process in a hot water bath for 10 minutes.
      Once opened, can keep for one to two months in the refrigerator.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

    • in Recipes

      Herbed Turkey Burger

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      These easy, flavorful turkey burgers can be cooked on the grill or stovetop. Keep them juicy using turkey leg and thigh meat and a little olive oil. Season with fresh herbs from the garden and serve with a side of chips!

      Photography Credit: Elise Bauer

      Parsley, sage, rosemary, and thyme.
      Long before I had any idea what those words meant, or what an herb even was, I was singing those syllables at the top of my lungs, as a kid in the ’60s playing the vinyl record I bought with allowance money.
      What these fine herbs were doing in the lyrics of an old English ballad, a lover’s duet no less, I haven’t a clue. But the result was, at least for this kid, a lifelong curiosity about them.
      What was parsley, or sage? And why would they hang out with rosemary and thyme?
      Tell you what. They’re great in this turkey burger!
      VIDEO! How to Make Herbed Turkey Burgers

      The Secret to Juicy Turkey Burgers
      Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps, too.
      As for flavor, ground turkey on its own just isn’t as flavorful as ground beef, even if you use ground dark meat as we recommend. But jazzed up with some chopped fresh herbs, a little onion, and garlic? The result is exquisite.
      A turkey burger worthy of the name “burger.”

      Cook on the Grill or Stovetop
      You can cook these turkey burgers on either the grill or the stovetop. Make sure your grill or pan is very hot and well-oiled to prevent the burgers from sticking. For either grilling or stovetop cooking, cook the burgers for 5 to 6 minutes per side, until cooked through (165°F if using a meat thermometer).
      Make Ahead and Freeze
      Like most burgers, these turkey burgers freeze well. Shape them into patties, then wrap the raw patties in plastic wrap and freeze in a single layer on a plate or baking sheet in the freezer. Once solid, gather them into a freezer bag and freeze for up to three months.
      Thaw overnight in the fridge, then cook as per the recipe.
      More Great Burgers to Try!

      From the editors of Simply Recipes

      Try These Variations!
      So many of you have made (and loved!) this recipe over the years — thank you! We love all the tweaks and swaps you’ve made. Here are a few of our favorites:
      Ideas for What to Serve on the Side
      Need some inspiration for what else to put on your plate? Try a few of these favorite side dishes:

      Updated August 2, 2020 : We spiffed up this post with a new video. No changes to the original recipe.

      Herbed Turkey Burger Recipe

      Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps, too.

      Ingredients
      2 tablespoons extra virgin olive oil
      1/2 medium red onion, minced
      4 minced garlic cloves
      2 pounds ground turkey meat, preferably from the legs and thighs
      1/2 teaspoon salt
      1 teaspoon black pepper
      1/2 cup loosely packed chopped parsley
      1 tablespoon minced fresh rosemary
      1 tablespoon minced fresh sage
      2 teaspoons chopped fresh thyme
      To serve:
      Burger buns
      Toppings like sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise, mustard, relish, and/or ketchup

      Method

      1 Sauté onions and garlic: Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to a large bowl to cool down.
      2 Make the burger mix: Once the onions are cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined. You want the herbs mixed in without overworking the meat (which would make the burgers tough).
      3 Form the meat into patties. Use your fingers to form a slight indentation in the middle of the patties. When burgers cook, the meat contracts from the edges. If the middle part is slightly thinner than the edges it will help the patties finish with a more even shape and less of a bulge in the middle.
      4 Cook the burgers: Cook on a hot grill or in a hot cast iron frying pan for 5 to 6 minutes per side, until cooked through (165°F if using a meat thermometer).
      If using a grill, first pre-heat the grill on high for 10 minutes and coat the grates with a little vegetable oil.
      If using a frying pan, put a little oil in the pan first to help keep the burgers from sticking. A trick my mother uses when making burgers in a cast iron frying pan is to sprinkle the bottom of the pan with a little salt. The salt acts sort of like ball bearings, keeping the patties from sticking when you go to flip them.
      5 Serve the burgers: Toast the buns and serve the burgers with the accompaniments of your choice—sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise (especially good with mayo), mustard, relish, and/or ketchup.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO

    • in Recipes

      Roasted Zucchini with Garlic

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      Easy roasted zucchini recipe! How to cook zucchini by cutting lengthwise, oven-roasting with olive oil, garlic, black pepper, and Herbes de Provence.

      Photography Credit: Elise Bauer

      During the summer, our gardens are filled with more zucchini than we know what to do with, and I hunt down all my zucchini recipes. Here is one quick and easy way of preparing zucchini.
      I had a variation of this baked zucchini the other night at a friend’s house and was amazed to hear her children exclaim, “Please give me some zucchini. I love zucchini!” Hello? When was the last time you heard that?
      VIDEO! How to Make Roasted Zucchini with Garlic

      From the editors of Simply Recipes

      How to Avoid Soggy Zucchini
      This baked zucchini will definitely be soft, but it shouldn’t be soggy. Here’s how to avoid soggy zucchini:
      Roast, don’t bake: A high oven temp of 450°F means the zucchini roasts instead of bakes. That means the zucchini develops a bit of char and is less likely to become soggy.
      Don’t crowd the pan: Make sure there is plenty of space between your spears.
      Flip the spears on their backs: Arrange all the spears skin-side down, so that the triangle part is sticking up. This will help the moisture cook out and evaporate instead of getting trapped against the baking sheet.
      Don’t overcook: Start checking your zucchini after 7 minutes and then keep checking every few minutes. The zucchini is ready when it’s tender, but still has some bite.
      Ways to Adapt This Recipe
      Toss the zucchini with a different herb or spice mix, like za’atar seasoning, fresh dill, or fresh basil.
      Toss the warm zucchini with grated Parmesan, feta, or goat cheese.
      Skip the minced garlic and toss the cooked zucchini with roasted garlic instead
      Toss with slivered almonds or pine nuts
      Mix the zucchini with some summer squash
      What to Serve with Roasted Zucchini
      This zucchini is the perfect side for anything coming off the grill during the summer: grilled chicken, grilled salmon, grilled steaks, you name it. Other times of year, pair this with roast chicken or baked fish.
      More Simple Zucchini Recipes

      Updated August 1, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe. Enjoy!

      Roasted Zucchini with Garlic Recipe

      Ingredients
      1 pound zucchini, each cut in half across the middle, then each half quartered lengthwise
      1 teaspoon fresh minced garlic cloves
      1 tablespoon extra virgin olive oil
      Kosher salt
      Freshly ground black pepper
      1/2 teaspoon Herbes de Provence or dried thyme, or 1 teaspoon of fresh chopped thyme

      Method

      1 Preheat oven: Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven.
      2 Prep the zucchini: Place the zucchini and garlic in a bowl and toss with olive oil.
      Spread the zucchini out onto a foil or silicone-lined sheet pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).

      3 Roast zucchini: Roast the zucchini at 450°F for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)

      4 Toss with herbs, salt, pepper: Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

      Elise Bauer
      Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
      More from Elise LEGGI TUTTO