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Pico de Gallo

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By Jennifer Segal, Step-By-Step Instructions
| The Epoch Times
RECIPES View the print-ready version of this recipe. There’s nothing like the fresh, vibrant flavor of homemade pico de gallo. Also called salsa fresca or salsa Mexicana, it’s a simple mix of chopped tomatoes, onions, jalapeños, cilantro, and lime juice—but when the ingredients are good, it’s hard to beat. This classic salsa adds a pop of color and brightness to everything from tacos and carne asada to a bowl of tortilla chips.
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Small-Batch Blueberry Jam

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By Jennifer Segal, Step-By-Step Instructions
| The Epoch Times
RECIPES View the print-ready version of this recipe. I make this small-batch blueberry jam all summer long when berries are at their peak. Because the recipe makes a modest amount (1 to 2 jars) and doesn’t require pectin or canning, it’s simple enough to make on a whim, and it’s ready in just 30 minutes. The flavor is bright and intensely blueberry, with just enough lemon to balance the sweetness.
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Edible Cookie Dough

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By Jennifer Segal, Step-By-Step Instructions
| The Epoch Times
RECIPES FacebookXTruthGettrLinkedInTelegramEmail View the print-ready version of this recipe. Edible cookie dough has gone from a guilty pleasure to a full-blown dessert obsession, popping up everywhere from ice cream shops and bakeries to grocery store freezer aisles. It’s easy to see why: it’s rich, nostalgic, and arguably even better than baked chocolate chip cookies. And because the flour is heat-treated and there are no raw eggs, it’s completely safe to eat.
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