My family loves green beans. I used to think it was because I tossed them in butter, but that’s not the case! It’s simply about blanching them until they are bright green and crisp-tender. Loaded with vitamins A, C, and| Amanda Haas Cooks
This crunchy salad of diced watermelon and jicama is easily transported to a picnic or backyard barbeque. For a more composed salad to serve at the table, slice the watermelon and jicama instead (see the variation). To make a vegan| Amanda Haas Cooks
Nine times out of ten, I add just salt and pepper to ground beef when I’m making burgers. Why? Because when you buy good ingredients, they don’t need a lot of seasoning! However, when I want to add a little| Amanda Haas Cooks
Amanda’s career began at Williams Sonoma 25 years ago, one month after she graduated from college. She spent seven years with the company in operations before deciding to pursue a culinary education. She completed the full-time program at Tante Marie’s Cooking School, then began a free-lance career focused on recipe testing and development. Amanda worked on over a dozen cookbooks, including testing the recipes for the IACP Award-Winning A16 Food + Wine; writing Cooking in Everyday English...| Amanda Haas Cooks
If you love impromptu dinners or drinks with friends and family, it’s always great to keep a few balls of pizza dough in the freezer or the fridge. Besides using them to make pizza, you can roll them out and| Amanda Haas Cooks
During college, I studied in France for a semester. It was the best decision I could have made. With no cell phone, credit card, or computer—does anyone even remember those days?—my time in France shaped me into the cook I| Amanda Haas Cooks
Açaí berries have been deemed a superfood for many reasons. Loaded with omega fats, protein, and fiber, they have more antioxidants than blueberries or pomegranates. Crazy, right? Grown mainly in the Amazon rainforest, the berries have to be pureed and| Amanda Haas Cooks
In search of a quick lunch idea, I looked into my near-empty fridge and saw a sad bunch of lacinato kale staring back at me. In a moment of inspiration, I cut it into very thin slices (which is the| Amanda Haas Cooks
Cheesecake might be my favorite dessert, next to lemon bars. (Can I pick two?) I grew up eating cheesecake with a thin layer of sweetened sour cream spread over the top. I still love it, but you can delete it| Amanda Haas Cooks
Every time I see Cobb salad on a menu, I’m compelled to order it. Maybe that’s because it’s made with all my favorite ingredients, including bacon, avocado, blue cheese, and a creamy dressing. It’s decadent for sure, but my version| Amanda Haas Cooks
Why you’ll love this recipe These bars have never lasted for more than a few hours in my house, and for good reason: They bring the popular combo of chocolate, graham crackers, and marshmallows to the table in the form| Amanda Haas Cooks
Cauliflower-Kale Soup with Toasted Pine Nuts| Amanda Haas Cooks