Recipes

A baker, photographer, cookbook author and teacher.

Cautiously, and optimistically, I am feeling better lately! In therapy today, I said I felt finally tipped upright instead of feeling tilted half in and out of water. It feels so lovely to be here, and to everyone who said the only way out is through, boy were you correct. In no way do I feel like I’m “through” but I’m moving, and moving feels GOOD. Swim lessons start Wednesday! I will have to update you next month on how they’re going and how much water I’ve ingested.

Continue reading Tipped Upright at Joy the Baker.

Happy September! It is still in the triple digits here, but the light is changing. We have the most beautiful windows in our house, and fondly refer to the fall and winter as “sunset season.” The colors during this time of year are so electric and I love intentionally watching the sun go down — I’m often in bed too early to catch it during the summer (don’t judge me). 

I’ve been reflecting a lot on this summer.

Continue reading The Summer I Filled My Cup at Joy the Baker.

Friends, hello and happy Sunday. We’ve landed at what feels like the last weekend of “true” summer before September Summer sets in – which, I do love! It’s that somehow grounding in-between season of back-from-school weeknight dinners, some fresh intentions, a little exhale before the holidays, and eating the very last of the plums.

This summer flew by. If I’m honest, I probably wished more of the days away than I lingered to savor them.

Continue reading Welcome to September Summer at Joy the Baker.

Since you last heard from me, I’ve made a batch of salsa verde from my garden, cleaned and organized my kitchen, made bouquets with these zinnias from my flower patch, spent countless hours working on Floso (my dirty soda business here in Oregon), and drafted my fantasy football team.

I’m sorry to say I haven’t read a single book this summer that I liked—but I’m sure one is out there.

Continue reading Sunday With Salsa Verde and Zinnias at Joy the Baker.

Yes, it’s still approximately one million degrees outside, but my brain has already jumped ship to pumpkin season. I haven’t baked much this summer (besides pop-up bakery testing), but suddenly I’m daydreaming about bread marathons (yes, I restarted my sourdough starter), pumpkin muffins, and lighting a fall candle while the A/C whirls in protest.

This time of year I love a little kitchen reset.  It’s like stretching before the big holiday bake-off.

Continue reading From Summer to Cinnamon Season: Ten Ways I Flip My Kitchen for Fall at Joy the Baker.

Friends, I’m still languishing in heartbreak, but you know what? It’s okay. I am very much in the thick of things, and things will shift, but for now I have learned to say, “I am sad,” pretty confidently. It’s okay to be sad, it doesn’t negate happiness or tranquility, but rather sits alongside it. As I navigate this journey I am making sure not to rush to say, “I’m healed! Look at me!” simply because it is about the journey.

Continue reading Healing vs Healed at Joy the Baker.

Friends, hello. Welcome to another Sunday.

We’re in the thick of August, and I’ll tell you – my garden is looking a little wild. The flowers are spent, the tomatoes have sprawled into chaos, the zinnias are blooming sideways at this point.  The weeds? Still highly motivated, dangit. It’s all a little crispy, and frankly, a bit of a mirror for my current state of mind.

But! I’ve learned so much living with this garden over the past four seasons.

Continue reading August, Unfiltered at Joy the Baker.

I met some friends for lunch, and due to the timing, I arrived well into their meal, so I sat and chatted before ordering food to go. When I went to order my lunch to go, a woman in front of me in line was radiating joy. 

“I’ve never been to Chipotle!” she told me. “And I’m SO EXCITED!” 

Her exclamation caught the attention of the two young adults working.

Continue reading Down Bad Crying At The Chipotle at Joy the Baker.

Hello friends, and welcome to another fine Sunday.

If we’re paying attention, July is slipping through our fingers like SPF on a hot day. You feel it too, right? There are Halloween decorations in the stores, and my mom called this week to report that Hobby Lobby has all their best Christmas décor out. I’m not ready. The only thing I want right now is a margarita, a suntan, and maybe to start googling what seeds I need to grow Brussels sprouts this winter.

Continue reading A Long Life, A Good Life at Joy the Baker.

There’s something about mid-July in Texas that makes me feel like I’m living inside a Dutch oven on convection mode. My house, charming as the old gal is, was built before insulation was taken seriously, so we’re really feeling the summer around here. The garden is also absolutely showing off. Basil is bolting and the eggplant are starting to droop on the plant, and by the time 10am rolls around, I’m walking back inside from the garden sweaty, muddy, and nearly exhausted.

Continue reading These Are The Five Things You Should Make Mid-Summer at Joy the Baker.

Simple Recipes from my Paris Kitchen

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After last week’s events in Paris, it’s not so easy to break the silence here. Writing about news and politics […]

The post Black Sesame Sablés (Shortbread) Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! After last week’s events in Paris, it’s not so easy to break the silence here. Writing about news and politics isn’t what I do, and I suspect it’s not what brings you here either, yet I can’t not acknowledge what has happened. In the wake of these senseless, horrifying acts, which only reinforce the great concerns I have about the world we’re building and the society I live in, I choose to see the silver lining: how French men and women came together in historic numbers in the immediate aftermath, and how much international support has poured in. I am too much of a realist to believe that this tremendous reaction will have any lasting effect on the underlying issues at play, but at least for these few days, (most of) the French get to walk and talk and cry as one, and we can never have too much of that. Of course I found it impossible to write while all this was unfolding — it suddenly seemed absurd to care about the tiny things I normally care about — but as a friend kindly said to me, writing about food and culture and travel helps bring people of different horizons to understand and respect each other, and that is nothing to sneeze at. In any case, I thought it fitting to start the year off on a note both dark and sweet with these black sesame sablés. It is a recipe I developed for ELLE à table, a French cooking magazine in which I write a bimonthly column, and sang the luscious, nutty glories of black sesame paste in the holiday issue. This seed butter, made from roasted and ground black sesame, is a dramatic, shiny black and I keep a jar of it in my fridge to slip into all sorts of sweet preparations, or simply spread it on my morning toast of sourdough. These shortbread cookies have a rather arresting look, the distinctive, toasty flavor of black sesame with a hint of salt, and the delightful texture I look for in all my sablés, delicate and shatter-prone. I understand these qualities won’t do much toward world peace, but if you can share them and make someone’s day sweeter, it’s a step in the right direction. PS: Black sesame panna cotta, Yves Camdeborde’s perfect sablés, and the galette des rois you have until the end of the month to make, perhaps with your own shortcut puff pastry. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Black Sesame Sablés (Shortbread) Recipe Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 1 hour, 50 minutes Makes about 50 small cookies. Ingredients 100 grams (1/3 cup + 2 tablespoons) black sesame butter/paste (look for it in natural food stores and Japanese markets; substitute any other natural nut butter) 100 grams (7 tablespoons) unsalted butter, softened 80 grams (6 tablespoons) unrefined blond cane sugar 1/4 teaspoon fine sea salt 150 grams (5 1/3 ounces, about 1 cup + 2 tablespoons) all-purpose wheat flour 100 grams (3 1/2 ounces, about 3/4 cup) rice flour (see note) Instructions In a mixing bowl or in the bowl of a stand mixer, beat together the sesame paste and butter. Add the sugar and salt and mix well. Stir in the flour until completely absorbed, without overworking the dough. Gather the dough into a ball without kneading. Divide it into 4 pieces and roll each into a log, about 3 cm (1 1/4") in diameter. Wrap in parchment paper and refrigerate for at least 1 hour. (You can freeze one or several of the logs; let stand at room temperature for 1 hour before using.) Preheat the oven to 150°C (300°F) and line a baking sheet with a silicone baking mat or parchment paper. Using a sharp knife, cut each roll into round slices about 1 cm (1/3") thick. Arrange the slices on the baking sheet, giving them a little room to expand. Bake for 30 minutes, until set but not browned. Let stand for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. The cookies will keep for a week in an airtight container at room temperature. Notes The rice flour, in combination with the wheat flour, gives the cookies a particularly successful, crumbly texture. If unavailable, use all wheat flour. 3.1 https://cnz.to/recipes/cookies-small-cakes/black-sesame-sables-shortbread-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Black Sesame Sablés (Shortbread) Recipe appeared first on Chocolate & Zucchini.

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It all started with this photo on Gena’s Instagram feed. Gena is the author of the excellent blog The Full […]

The post Quick Nori Roll with Cucumber and Avocado Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! It all started with this photo on Gena’s Instagram feed. Gena is the author of the excellent blog The Full Helping, and she has long extolled the virtues of the vegetable nori roll as a quickly and easily assembled snack: her site offers almost a dozen examples, including this latest version. The process is not unlike that which leads to maki, but here you forgo the seasoned rice altogether — this saves time and effort, and also means you don’t have to plan ahead — in favor of fresh vegetables, lots of them. I was so inspired by that latest shot that I went out and got some cucumbers and sprouts the very next day to make my own, and I have been weaving variations on that theme about twice a week since then — that’s how enthused I am. Although Gena likes to apply a thick layer of some sort of spread — think hummus or cashew cheese — directly on the nori sheet, I start with the sliced cucumbers as I prefer my nori to stay as crisp as possible* — the drier, the crisper — and find it most pleasing to bite into the crunchy layer of cucumbers first. My Take on Nori Roll Having played around with various ingredients, I have now determined the foundation I like to build on (cucumber, avocado, sprouts, sesame), and will add whatever little things I have on hand — leftover chicken or fish, tofu, spread or dressing, crudités, greens, and herbs. I have a great fondness for the mango and jicama version I make as an affectionate nod to the maki served at Bob’s Kitchen. These make for a lovely item to add to the mix when we’re composing a lunch or dinner from sundry elements (see “leftovers night” in my Menu Planning Tips & Tricks). You could offer them as finger food as well, cut into maki-style slices, and I’ve been known to fix myself a nori roll as a refreshing afternoon treat, too. * For optimal texture, I like to eat the roll the moment it is made, but of course it’s fine to let it sit while you make the others, or if you’re packing them for lunch at the office or a picnic. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Cucumber and Avocado Quick Nori Roll Recipe Prep Time: 15 minutes Total Time: 15 minutes Makes 4 rolls. Ingredients 4 sheets nori seaweed (available from natural food stores and Japanese markets) 450 grams (1 pound) cucumbers, thinly sliced with a mandolin slicer (I don't peel my cucumbers; see note) toasted sesame seeds ground chili powder (optional) 1 ripe avocado, sliced into thin wedges 100 grams (3 1/2 ounces) tofu, or cooked chicken, or fish (raw and super fresh, or cooked), cut into strips long-stem sprouts or sprouted seeds soy sauce, for serving Optional additions simple tahini sauce raw cashew cheese or other spread pink radishes, thinly sliced with a mandolin slicer large handful of small salad leaves, such as baby spinach or baby kale fresh herbs, especially shiso or cilantro 1/2 ripe mango, sliced into strips 1/2 small jicama, peeled and cut into strips Instructions Have all the ingredients ready and portioned out into four equal servings before you begin, and have a small bowl or glass of water close at hand. Place a sheet of nori on a clean and dry cutting board, shiny side facing down and longest edge facing you. Starting from the left edge, arrange the cucumber slices in overlapping rows on the nori, leaving a 3-cm (1-inch) margin of uncovered nori at right. Sprinkle with sesame and ground chili powder, if using. If using tahini sauce or cashew cheese, drizzle or smear over the cucumber now. If using sliced radishes or salad leaves, arrange in a single layer on top of the cucumber now. Arrange the bulkier fillings -- avocado, tofu, sprouts, herbs, mango, jicama -- in an even, vertical pattern, about 5 cm (2 inches) from the left edge. Rotate the cutting board by a quarter of a turn counter-clockwise so the uncovered strip of nori is furthest from you. Using both hands, start rolling the sheet of nori from the edge closest to you, folding it up and over the fillings, then rolling it snugly away from you (see note). Just as you're about to reach the uncovered strip of nori at the end, dip your fingertips in the bowl of water and dab the nori lightly so it will stick. Set aside, seam side down, and repeat with the remaining ingredients to make three more rolls. Slice into halves or thick slices using a sharp chef knife. Serve with soy sauce for dipping. Notes The exact variety of cucumber matters little for this recipe. What's more important is to pick smaller cucumbers that feel heavy for their size and are nice and firm throughout -- older cucumbers start shriveling up from the tips. Before slicing any cucumber, give it a taste to make sure it's not bitter. If it is, it will probably be more palatable peeled. I find it unnecessary to use a sushi-rolling mat here. Just use both your hands with your fingers splayed out to cover the width of the roll; you'll quickly get the hang of it. 3.1 https://cnz.to/recipes/vegetables-grains/cucumber-and-avocado-quick-nori-roll-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. This post was first published in May 2014 and updated in August 2017. The post Quick Nori Roll with Cucumber and Avocado Recipe appeared first on Chocolate & Zucchini.

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These days our produce guy is all about tomatoes — big and small, ribbed, smooth, or pointy, red, yellow, green, […]

The post Shakshuka Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! These days our produce guy is all about tomatoes — big and small, ribbed, smooth, or pointy, red, yellow, green, or pearl — and at the rate I’m going, I am bound to turn into one very soon. I’ve been making tomato salads and sandwiches like they’re going out of style, I’ve been making tomato tarts and tomato tarragon bread soup, and I’ve been mixing batches of gazpacho. (My two stand-by tomato tarts are the tomato tart tatin and the tomato mustard tart respectively featured in my first and second cookbooks. Get yourself a copy of Chocolate & Zucchini and of The French Market Cookbook today!) Another one of my top uses for this tomato bounty is shakshuka, a preparation that can be found in slightly different incarnations across North Africa and the Middle East. My first encounter with it was in Janna Gur’s excellent Book of New Israeli Food, which I told you about here and here, and I have since become acquainted with the Tunisian version as well. A not-so-distant cousin of Provence’s ratatouille, Corsica’s pebronata, and the Basque piperade, shakshuka is most commonly a dish of tomatoes stewed with onions, bell peppers, and chili peppers. This forms a thickish sauce, in which eggs are cooked — either scrambled or (my preference) undisturbed so they’re halfway between poached and sunny side up. It is a simple, family-style dish that is quickly assembled, and highly flexible. You can: – add other vegetables, especially zucchini or eggplant that you’ll cook in the sauce; artichoke hearts, drained from a jar; and diced potatoes, which you should boil beforehand, – substitute quality canned tuna or merguez (spicy beef sausages) for the eggs, – garnish the dish with black olives and parsley or cilantro, as I like to do, or serve it plain, – serve the sauce with lamb skewers or other grilled meats (just not pork, for cultural consistency), – freeze the sauce for later use: think how thrilling it will be to eat shakshuka in November! Some recipes call for roasting the bell peppers first, which is good if you find them hard to digest, but I don’t think anyone wants to fire up the oven more than strictly necessary when it’s hot out. Others suggest you peel the tomatoes, but it seems unnecessarily fussy to me. If your spice rack boasts a Moroccan spice mix, such as ras el hanout, now would be a good time to use it, in place of the separate spices (cumin, caraway, paprika, turmeric, and cinnamon) I’ve included. And if you don’t have a mix, and you don’t have all the spices listed either, don’t worry about it too much and just use what you have. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Shakshouka Recipe Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Serves 3 to 4. Ingredients olive oil 1 clove garlic, finely chopped 200 grams (7 ounces) onions, thinly sliced 200 grams (7 ounces) bell peppers (2 small or 1 large; I like green for the color contrast), seeded and thinly sliced 1 small chili pepper (optional; ground chili powder or harissa may be substituted to taste), thinly sliced (keep the seeds if you like it hot, remove them otherwise) 1/2 teaspoon fine sea salt 1 teaspoon cumin (whole seeds or ground) 1 teaspoon caraway seeds 1 teaspoon paprika (sweet or hot, smoked or not) 1 teaspoon ground turmeric 1/4 teaspoon ground cinnamon 1 kilogram ripe tomatoes, cut into big chunks (out of season, you can substitute 800 grams/28 ounces jarred or canned whole tomatoes; if canned, pick a brand with no BPA in the lining) 6 to 8 fresh eggs the leaves from a few stems of fresh parsley or cilantro 16 Greek-style black olives, pitted and roughly chopped freshly ground black pepper good crusty bread, for serving Instructions Heat 1 tablespoon olive oil in a large skillet. Add the garlic, onions, bell peppers, and chili pepper if using. Stir and cook over medium heat, stirring regularly, until softened, about 5 minutes. Add the spices (cumin to cinnamon), stir well, and cook for a minute until fragrant. Add the tomatoes, stir, and simmer uncovered over medium-high heat, stirring regularly, until all the ingredients have melded together, the excess juices from the tomatoes have evaporated, and you're left with a thickish sauce -- exact timing will depend on how juicy your tomatoes are, but expect around 20 minutes of simmering. Taste and adjust the seasoning. (The recipe can be made in advance until this point. Let cool, transfer to an airtight container, and refrigerate; reheat in the skillet before using. The sauce may also be frozen.) Make sure the sauce is quite hot before you add in the eggs. Depending on the number of guests, form 6 to 8 shallow wells in the sauce, and break an egg into each. Some of the whites will spill over to the next wells and that's fine. Cook over medium heat without disturbing until the whites are set to your liking. You can cover the pan to speed up the cooking. (Alternatively, if cooking for one, you can heat up a single serving of the sauce in a small skillet, as pictured.) Sprinkle with parsley, olives, and pepper, and drizzle with a little bit of olive oil. Serve immediately, using a spatula to lift the eggs without breaking the yolks, with bread for mopping up the juices. 3.1 https://cnz.to/recipes/vegetables-grains/shakshuka-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. This post was first published in August 2013 and updated in July 2017. The post Shakshuka Recipe appeared first on Chocolate & Zucchini.

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This easy recipe for doenjang glazed eggplant is a wonderful first foray into Korean cooking. For years now I’ve been […]

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Buy Clotilde's latest book, The French Market Cookbook! This easy recipe for doenjang glazed eggplant is a wonderful first foray into Korean cooking. For years now I’ve been contemplating Korean cuisine with equal parts excitement and trepidation. I’ve been going out to Korean restaurants, noting how vibrant the flavors and how nuanced the preparations, but I haven’t done very much at home. Regular batches of homemade kimchi, yes, and kimchi fried rice, but that’s about it — until I received a review copy of Judy Joo’s Korean Food Made Simple. Judy Joo is a Korean-American chef with a few restaurants and television shows to her name, and this is her first book, in which she shares 100+ recipes for Korean classics, plus a few East-meets-West creations. It is the most un-intimidating book of Korean cooking I’ve seen in a while. The section on Korean staples alone is worth memorizing, and the recipes all feel very approachable. I look forward to tackling the noodles with black bean sauce (jjajangmyun), the roasted pork belly lettuce wraps (bossam), and the caramel doenjang ice cream, to name just a few. But as a lover of all things eggplant, the first recipe I did try was for doenjang glazed aubergines, a Korean take on the Japanese classic nasu dengaku. Instead of using miso paste, this recipe calls for the Korean equivalent, doenjang, a fermented soybean paste that is dark brown, richly flavored, and coarser than your average miso. (You should be able to find it at your local Asian market, and you can substitute red miso if that’s easier to find.) The glaze is very quick to put together, and then you simply brush it onto halved and roasted eggplant, before broiling for a few minutes, until lightly caramelized. Sprinkled with sesame and scallions, presented warm or at room temperature, it is a beautiful side to go with grilled chicken or lamb skewers. And served over steamed white rice, it makes for a fabulous vegan lunch, one you can take to the office or to the nearest park bench for a picnic date with yourself (because you’re totally missing out if you don’t have those). Me, my collapsible rain boots and my lunch container, eating eggplant at the park. PS: My favorite Korean spots in Paris are Korean supermarket K-Mart (6 rue Sainte-Anne in the 1st), and Korean restaurants Sobane (5 rue de la Tour d’Auvergne in the 9th, and 64 rue d’Hauteville in the 10th), Ssam (in the 10th), and L’Arbre de Sel (138 rue de Vaugirard in the 15th). I have been steeply disappointed by Mandoobar, but I wanted to love it so much I might give it another chance, and I’ve yet to try the famed Korean fried chicken at Hero. PPS: If you read French, you have got to check this out! Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Doenjang Glazed Eggplant Recipe Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Serves 4. Ingredients 4 medium eggplants Olive oil, for brushing 3 spring onions, thinly sliced Sesame seeds, for serving Steamed rice, for serving For the doenjang glaze: 125 grams (4 1/2 ounces, about 1/3 cup plus 2 tablespoons) doenjang (Korean soybean paste, available at Korean markets; substitute red miso) 50 grams (3 level tablespoons) honey 2 tablespoons soy sauce (I use tamari) 2 tablespoons toasted sesame oil 5 cloves garlic, germ removed, finely chopped Instructions Put the doenjang glaze ingredients (doenjang, honey, soy sauce, sesame oil, garlic) in a medium bowl, and stir well to combine. (This can be prepared a couple of days in advance; keep in an airtight container in the fridge.) Preheat the oven to 200 °C (400 °F). Slice the eggplants in half lengthwise, and cut criss-cross slits in the flesh without cutting through to the skin. Brush the cut side with a little oil. Arrange the eggplants, cut side down, on a rimmed baking sheet. Bake for 20 to 30 minutes, depending on size, until the flesh is cooked through and very tender. Flip the eggplants so the flesh side faces up. Brush with the doenjang glaze (you won't need all of it, see note), and place under the broiler of the oven for 3 to 4 minutes, until the glaze starts to caramelize. (Watch closely so it doesn't burn.) Sprinkle with spring onions and sesame, and serve over steamed rice. (For eating with chopsticks or a fork, cut the eggplant into bite-size pieces with kitchen shears.) Notes Adapted from Judy Joo's book Korean Food Made Simple. The leftover doenjang sauce can be used as a marinade for chicken, lamb, tofu, or as a sauce in these quick nori rolls. 3.1 https://cnz.to/recipes/vegetables-grains/doenjang-glazed-eggplant-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Doenjang Glazed Eggplant Recipe appeared first on Chocolate & Zucchini.

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I will own up to it right then and there: I am an inveterate collector of pasta. Guilty as charged. […]

The post Stuffed Lumaconi with Butternut Squash and Chestnuts Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! I will own up to it right then and there: I am an inveterate collector of pasta. Guilty as charged. In fine food shops and Italian markets, I love to study the different shapes and imagine which will lend themselves to smooth sauces or chunky ones. I love their names (rooster’s crests, radiators, little ears, thimbles), the traditional packaging, and the fact that, for just a few euros, I can treat myself to a package of something novel — not to mention the promise of an easy meal. Before I had children, I had to rein in my purchases, as my kitchen cabinets overflowed faster that Maxence and I actually ate pasta. But with two young boys who would eat it at every meal if I let them — their dream breakfast is cold leftover pasta, a recessive trait for sure — I am free to buy whatever I please, knowing I will easily find a use for it. And I recently fell hard for a package of lumaconi, those large snail-shaped pasta sold in big bulging packages that scream “Buy me, I’m special!” Lumaconi are the kind of pasta whose life pursuit is to be stuffed with a sauce and gratinéed in the oven for an immensely satisfying vegetarian main dish, or a festive side to a roast bird. And as the holidays approach, I thought I would suggest a simple, seasonal sauce of roasted butternut squash and chestnuts. You sprinkle the whole thing with cheese so it will brown nicely… … and you squeeze lemon juice over the top just before serving. You end up with a golden and appetizing dish that boasts al dente pasta, a silky sauce that sticks to the ribbed sides of the lumaconi, little pockets of melty cheese with chestnut bits, and a top layer that is toasted and crunchy and irresistible. (Keep an eye on the little cousins who may be tempted to eat just the top.) It’s a recipe that is wowing but easy to make — the technique is straightforward, and many of the steps can be made in advance — and easy to live with — it’s lovely at room temperature, and almost tastes better reheated. Grating cheese with a microplane zester. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Stuffed Lumaconi with Butternut and Chestnuts Recipe Prep Time: 30 minutes Cook Time: 40 minutes Total Time: 1 hour Serves 4. Ingredients 1 small butternut squash or other firm-flesh winter squash, about 800 grams (1 3/4 pounds), seeds and fibers removed, flesh cubed (no need to peel if organic) Olive oil Fine sea salt 100 grams (3 1/2 ounces) cooked peeled chestnuts from a jar, chopped 1 small bunch flat leaf parsley, finely chopped 1 organic lemon Coarse sea salt 250 grams (9 ounces) uncooked lumaconi (large snail-shaped pasta, such as these) 150 grams (1 1/2 cups) freshly grated cheese, such as Comté or Parmesan Instructions First, prepare the filling. Preheat the oven to 200°C (400°F). On a rimmed baking sheet, arrange the butternut in a single layer. Drizzle with olive oil and sprinkle with 1 teaspoon salt. Mix with your hands to coat well. Insert in the oven and roast for 30 minutes, until tender. Process in a blender or food mill until smooth. This can be prepared up to a day ahead, or even frozen. Thaw before using. Measure 500 grams (2 cups) of the butternut purée into a medium mixing bowl (reserve the remaining purée for another use). Add the chestnuts, parsley, and 1/2 teaspoon salt. Grate the zest of the lemon finely into the bowl and mix thoroughly. Next, cook the pasta. In a large saucepan, bring water to the boil with some coarse salt and a drizzle of olive oil. Add the lumaconi and boil until just shy of al dente, about 10 minutes. Drain, return to the saucepan, drizzle with olive oil, and shake to coat so they won't stick to one another as you work. Assemble and bake. Grease a round 25-cm (10-inch) baking dish or cast-iron pan with olive oil. Increase the oven temperature to 220°C (425°F). Spoon about 1 tablespoon of the filling into each lumaconi, and arrange in the prepared dish, snugly but in a single layer. When you're done, dot the top of the lumaconi with any remaining sauce. Sprinkle with grated cheese and bake for 20 minutes, until the top is browned in places. Squeeze some lemon juice over the top and serve, with a lightly dressed green salad, or as a side to roast chicken. Notes If you have access to high-quality, ready-made puréed winter squash, you can use that in a pinch. This recipe can be made with other kinds of large, stuffable pasta, such as tube pasta or conchiglioni. 3.1 https://cnz.to/recipes/pasta/stuffed-lumaconi-butternut-chestnuts-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Stuffed Lumaconi with Butternut Squash and Chestnuts Recipe appeared first on Chocolate & Zucchini.

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After years of whizzing all of my soups to liquid velvet, I have recently and suddenly become a chunky soup […]

The post Chunky Pumpkin Soup Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! After years of whizzing all of my soups to liquid velvet, I have recently and suddenly become a chunky soup convert. This change of preference happened overnight, and I don’t know what prompted it, but ever since the beginning of the fall and the first batches of the season, I can’t think of a more desirable soup format than cubes, coins, and ribbons of vegetables intermingling in a broth. There’s chew and slurp, and the combination of the two provides a greater satisfaction than one or the other. A few things to keep in mind when preparing that type of soup: first, the vegetables need to be cut into even sizes and shapes, so they’ll form a coherent ensemble in the bowl. This is of less concern when you’re preparing a mixed soup, but here you have to imagine that the pieces you add in will essentially remain the same when cooked, so you want smaller than bite-sized morsels. Second, you’ll get best results if the ingredient mix you use includes one that’ll give body to the soup, and by that I mean enough starch that the broth has substance, rather than feel watery. A small amount of floury potatoes or split peas works well. Third, if you find yourself in a position to add a sprinkle of fresh herbs — leaves or blossoms — at the surface of the bowls, the soup will light up and love you for it. Nuts are a fine topping, too, and if you happen to have a colossal supply of walnuts, you may agree that they’re very much a one-nut-fits-all for autumn soups. My current favorite version, which I’ve been making weekly for the past month, is this chunky pumpkin soup: it involves pumpkin (now that’s a surprise), shallots, potatoes, and the greens from Swiss chard or a bunch of young turnips. Here are the tricks that make it, in my humble opinion, really really good: one, I use a mix of floury and waxy potatoes, so the former thicken the soup while the latter provide little cubes of potato flesh to bite into. And two, when the soup is cooked, I lace it with a good spoonful of harissa, the North African purée of hot chilies and garlic, and this gives it a one-two punch of warmth and spiciness. Like all soup recipes, this one may be configured to fit your preference and the ambiant mood in your vegetable drawer: just last week, I included the stem of a head of broccoli leftover from making a broccoli salad (please tell me you don’t throw these out), and two weeks before that, I’d added white radishes, finely sliced to the point of transparency, and scattered at the surface like rice paper confetti. ~~~ If you’re celebrating Thankgiving this Thursday and are still trying to decide what to make, this soup could be a good, easy option. I can also suggest the following recipes: ~ Carrot and rosemary mini-scones, ~ Mâche salad with endives and beets, ~ Sunchoke soup with bacon, ~ Brussels sprouts with onions and squash seeds, ~ Saffron-roasted cauliflower, ~ Swiss chard gratin with vegan bechamel, ~ Gratin dauphinois (potato gratin), ~ Carrot and ginger quickie pickle, ~ Banana pecan cake with maple glaze, ~ Quince and almond cake, ~ Brown butter spiced crisp. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Chunky Pumpkin Soup Recipe Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Serves 6 Ingredients 3 medium onions or large shallots, finely minced 2 teaspoons cumin seeds one big wedge pumpkin, about 1.5 kilos (3 1/3 pounds), seeded, peeled and diced 4 small or 2 medium potatoes, ideally half waxy and half floury, scrubbed (I don't peel them) and diced vegetable or chicken stock, ideally homemade the greens from 2-3 stalks of Swiss chard or the tops from a bunch of turnips, finely minced 1 tablespoon harissa, or to taste cilantro blossoms or leaves, for garnish walnuts, shelled and crumbled, for garnish (optional) vegetable oil salt Instructions Heat a good drizzle of oil in a soup pot. Add the onions, sprinkle with salt, and cook over medium heat for a few minutes, stirring frequently, until softened. Add the cumin seeds and cook for another minute or two, until fragrant. Add the pumpkin and potatoes, sprinkle with salt, and add stock to cover the vegetables (top up with water if necessary). Cover, bring to a simmer and cook for 15 minutes, until the potatoes are cooked through and the pumpkin is soft. Remove the soup from the heat, and mash it just a little with the wooden spoon so you have a good mix of textures. Dissolve the harissa in a spoonful of the cooking liquids in a small bowl, and stir it into the soup. Add the minced greens and stir them in; they will cook quickly in the hot liquid. Taste, adjust the seasoning and heat, then serve with a sprinkle of cilantro blossoms or leaves, and crumbled walnuts, if you have them. 3.1 https://cnz.to/recipes/soups/chunky-pumpkin-soup-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Chunky Pumpkin Soup Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook!

I love the bulk section at my local organic store. I love that it allows me to cut down on […]

The post Soy Sauce Roasted Cashews Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! I love the bulk section at my local organic store. I love that it allows me to cut down on the packaging, as I strive to bring back and reuse the same paper bags until they give out in exhaustion. I love that I pay less for the exact same products or ingredients, and I love that it gives me an opportunity to purchase sample-size amounts of new foods without committing to a whole package. This is how I recently got ahold of some shoyu roasted cashews from Jean Hervé — an all-around fantastic brand for nut butters — that proved all kinds of good, crunchy and toasty and salty but not overly so. I found myself reaching for small handfuls that soon turned into bigger ones while preparing dinner, and sprinkling them over my lunch salads as well, and soon enough my sample was gone. Of course I could have just gone out and bought more — oh, how I love pulling down on those levers! too! — but when I compared the price of plain cashews with the soy sauce roasted ones, I calculated that they were charging 30% more for the soy sauce marinating and the roasting, which seemed like steps I could very well accomplish myself. And it was indeed a most straightforward process: you simply pour soy sauce over the cashews, and let them soak it in overnight before roasting in the oven, where the cashews will crisp up as the soy sauce dries up and caramelizes. These you can nibble on with a pre-dinner drink — I like to present them on the adorable mini cutting boards that Earlywood now makes — or snack on during the day (word of warning: very. hard. to stop.), or sprinkle over your salads, or package up and present as a low-effort but well-received edible gift. Mini cutting board from Earlywood. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Soy Sauce Roasted Cashews Prep Time: 1 minute Cook Time: 25 minutes Total Time: 12 hours Makes 2 cups. Ingredients 300 grams (2 cups) unroasted, unsalted cashews 2 tablespoons Japanese soy sauce (use gluten-free tamari if gluten is an issue) Instructions In a medium container with a tight-fitting lid, combine the cashews and soy sauce. Stir well to coat. Close the container and let rest on the counter until the next day, shaking the container every once in a while so the cashews absorb the sauce evenly. The next day, the cashews should have soaked it all up. Preheat the oven to 150°C (300°F). Arrange the cashews in a single layer on a rimmed baking sheet and roast for 25 to 30 minutes, stirring every 10 minutes, until the cashews are golden brown. Let cool completely before serving. These cashews keep for a month in an airtight container at cool room temperature. 3.1 https://cnz.to/recipes/appetizers/soy-sauce-roasted-cashews-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Soy Sauce Roasted Cashews Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook!

I spent my childhood eating Liège waffles we bought at the grocery store. Those thick and cake-like grids studded with […]

The post Belgian Waffles (Liège-Style) Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! I spent my childhood eating Liège waffles we bought at the grocery store. Those thick and cake-like grids studded with sugar crystals seemed to me infinitely superior to the thin waffles stuffed with vanilla cream that my sister prefered and I ignored disdainfully. I hadn’t eaten such waffles since my teenaged days — I stopped buying supermarket pastries years ago — but they made a major comeback into my life earlier this year, when a tiny Comptoir Belge opened a stone’s throw from my house, at 58 rue des Martyrs. This stand offers Belgian waffles in the style of Liège, cooked fresh while you watch and sending seductive, buttery wafts right up to the little carousel on Place Lino Ventura, a powerful marketing ploy indeed. And the first time I tried them, you could have knocked me over with a feather. A far cry from its distant plastic-wrapped and palm-oiled grocery store cousin, the artisanal and freshly cooked Liège waffle is a study in contrast between the thinly crisp shell, the tender and brioche-y insides, and the thick sugar crystals that melt and caramelize in the waffle iron. And since I recently received from Cuisinart (see note at the bottom of this post) a fabulous griddler with waffle plates, it wasn’t long until I tackled this monument of Belgian gastronomy. In my research I found dozens of recipes, with such widely varying proportions my head spun, and my solution was, as it always is, to draw up a spreadsheet comparing the different ingredient amounts in proportion to the flour weight (you can take the cook out of the engineer, etc.). This led me to formulate a recipe that would be best suited to my taste, i.e. less sweet and less butter-heavy than average, while still retaining 100% of its deliciousness. The resulting waffles are an absolute delight, the recipe is easy, and the dough freezes perfectly well, allowing you to invite your sister over for an impromptu snack one afternoon and, with hardly a finger lifted, have her discover in turn how a Belgian waffle really should be eaten: still warm, caramelized, chewy, irresistible. Want more fabulous waffle recipes? Follow my waffle board on Pinterest! Transparency note : The griddler and waffle plates were sent to me to review by Cuisinart France through their PR agency. I will note that this was actually the model I had set my heart on and was about to get as a birthday gift from my parents when I had the opportunity to receive it for free. All opinions expressed here are my own. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Liège-Style Belgian Waffles Recipe Prep Time: 30 minutes Cook Time: 4 minutes Total Time: 2 hours, 45 minutes Makes 15 waffles. Ingredients 200 ml (3/4 cup plus 1 tablespoon) lukewarm milk (you shouldn't feel a temperature difference when you dip your finger in) 12 grams (1 scant tablespoon) active dry yeast (I use the SAF brand) 500 grams (1.1 pounds) all-purpose flour (about 3 3/4 cups, but I strongly recommend you use a scale to measure this amount) 10 grams (2 teaspoons) fine sea salt 1 teaspoon ground cinnamon (I use fresh cinnamon from Cinnamon Hill) 2 tablespoons unrefined cane sugar (I used Belgian cassonnade, the traditional unrefined beet sugar) 2 large organic eggs 150 grams (1/2 cup plus 2 tablespoons) butter, softened 190 grams (1 1/4 cups) Belgian pearl sugar (available online from the Waffle Pantry, or homemade) Cooking oil, for greasing the waffle iron Instructions In a bowl, combine the milk and yeast and let stand for 15 minutes, until the surface is foamy. (If that doesn't happen, your yeast is probably too old; start again with a freshly purchased packet.) In the bowl of a stand mixer fitted with the dough hook attachment (see below about making the dough entirely by hand), combine by hand the flour, salt, cinnamon, and brown sugar. Add in the milk mixture and the eggs, and stir by hand again (I detach the dough hook and use that) to moisten most of the flour so it won't fly off everywhere when you turn the mixer on. Turn the mixer on and knead at low speed for 5 minutes, until the dough is smooth and elastic and no longer sticks to the sides of the bowl. Add in the butter. Knead for another 2 minutes, until the butter is fully incorporated. The dough will be quite sticky. (The kneading can also be done by hand. It's more of a workout, obviously, and the part when you have to work in the softened butter can be a bit messy. The key is to not lose hope -- the dough will eventually absorb the butter -- and take heart in the fact that you'll have the softest hands afterward.) Cover the bowl tightly with a kitchen towel and leave to rise at warm room temperature, away from drafts, until doubled in size. The exact time needed will vary depending on the temperature in your kitchen, but it should take about 2 hours. Fold the pearl sugar into the dough -- this will deflate it and that's okay -- so it's evenly distributed. Divide the dough into 15 pieces, each about 75 grams (2 2/3 ounces), and shape them (roughly) into balls. Let rest at room temperature for 15 minutes before cooking. (See note below on refrigerating or freezing the dough for later.) Preheat your waffle iron to medium-high; on my own griddler, the ideal temperature is 190°C (375°F). Brush the waffle plates with oil (this is unnecessary if they're non-stick) and place one ball of dough in the center of each waffle segment. Close the waffle iron and cook for 4 to 5 minutes, until golden brown. Lift the waffles from the iron (I use wooden tongs) and let cool 5 to 10 minutes on a rack before eating. Notes You can set aside some or all of the balls of dough to cook later: right after dividing the dough, arrange on a plate, cover with plastic wrap, and refrigerate for up to a day. Remove from the fridge 15 minutes before cooking. You can also arrange the extra pieces on a baking sheet lined with parchment paper or a silicon baking mat. Place in the freezer for 1 hour, or until hard, then collect the pieces into an airtight freezer bag. Thaw at room temperature for 3 hours before cooking. 3.1 https://cnz.to/recipes/bread-brioche/belgian-waffles-liege-style-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Belgian Waffles (Liège-Style) Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook!

Tarte fine caramélisée aux pommes When I wrote about my enthusiasm for quick and easy puff pastry, I promised I […]

The post Caramelized Apple Tarte Fine Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! Tarte fine caramélisée aux pommes When I wrote about my enthusiasm for quick and easy puff pastry, I promised I would soon share the apple tarte fine I made with it, and that day has come. A tarte fine — literally, “thin tart” — is a classic type of French tart assembled on a flat disk of puff pastry, with no raised borders. This means it requires no tart pan, a trait that will no doubt appeal to the minimalists and the ill-equipped. It is a type of tart I’ve always thought elegant for its understatedness. The filling is typically made up of just fruit, and moderate amounts of it, so as to remain super thin. And every bite is as much about the crust as it is about the filling, which makes it an ideal opportunity to showcase your new puff-pastry-making skills. Apple Tarte Fine: a Study in Simplicity And indeed this recipe is a study in simplicity: a thin round of rough puff that caramelizes in the oven — the trick is to butter and sugar the parchment paper you will bake it on — to form a crisp, flaky, buttery frame for a rose-shaped arrangement of thinly sliced apples. That’s it. Bake and serve. It does just as well slightly warm or at room temperature, and you could also make it with pears if you wanted to, but the one thing I will advocate for is serving it on its own. No custard, no ice cream, no crème fraîche. Just the solo silhouette of the tarte fine on a plate. Join the conversation! Have you made or tasted a tarte fine before? Does the gorgeous simplicity of it appeal to you as much as it does to me? Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Caramelized Apple Tarte Fine Recipe Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Serves 6 Ingredients 40 grams (3 tablespoons) high-quality unsalted butter, melted 40 grams (3 tablespoons) blond unrefined cane sugar 1 quick and easy puff pastry (you can substitute a sheet of store-bought, all-butter puff pastry, about 250 grams or 9 ounces, thawed if frozen, but it will be a lot better with the homemade pastry) 3 small apples, about 450 grams (1 pound), peeled, cored, and thinly sliced into circles 1 pinch fine sea salt Instructions Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper and brush the parchment paper with half the melted butter to form a 25-cm (10-inch) disk shape. Sprinkle that zone with half the sugar. Roll out the puff pastry on a lightly floured work surface until you can cut out a 25-cm (10-inch) circle using an upturned cake pan or plate as a template. (Stack up the scraps of puff pastry and keep well-wrapped in the fridge to make palmiers.) Transfer the pastry circle cautiously to the prepared sheet, placing it exactly on top of the buttered and sugared area. Arrange the apple slices in an overlapping pattern on top of the pastry, starting from the outside and leaving a 1.5-cm (1/2-inch) margin. Brush the margin and the apples with the remaining butter, and sprinkle with a touch of salt. Insert into the oven and bake for 30 minutes, until the apple slices feel soft when pierced with the tip of a knife. Sprinkle with the remaining sugar and place under the broiler for 2 minutes, watching closely, until the sugar is caramelized. Let cool and serve, slightly warm or at room temperature. Notes Slicing the apples into circles -- rather than half-moons -- makes it much easier to garnish the tart in a pretty pattern. To do that, you need to first peel the apples, core them with an apple corer, and then slice them crosswise from top to bottom. A mandolin slicer makes this super speedy and even. 3.1 https://cnz.to/recipes/cakes-tarts/caramelized-apple-tarte-fine-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Caramelized Apple Tarte Fine Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook!

Charred broccoli is fast becoming one of my go-to vegetable options, especially at lunchtime when I need something quick and low-effort. […]

The post Charred Broccoli and Avocado Salad Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! Charred broccoli is fast becoming one of my go-to vegetable options, especially at lunchtime when I need something quick and low-effort. My enthusiasm for it started as an offshoot from my beloved Roasted Cauliflower à la Mary Celeste, in which broccoli can be used with good results. But in truth, roasted broccoli isn’t an exact substitute for cauliflower: the tops of the florets become a bit drier and quite a bit crunchier when submitted to high heat, so roasted broccoli seems to call for a creamier treatment. And what creamier companions than an herbed tahini dressing and a cubed avocado tossed in? Also: what tastier, more satisfying trio? I usually eat half of this salad warm the day I make it, and try to contain my excitement until lunch the next day, when I can finally have the other half; it’s best to take it out of the fridge 30 minutes before eating. The trick to this salad is to not be shy about roasting the broccoli: you’ll get the most vibrant flavor and most interesting texture contrast from broccoli that is frankly black at the tips. The only damper on my charred broccoli enthusiasm these days is that is it harder than one would think to find glowingly fresh broccoli at the organic stores around me. You can tell broccoli is fresh when the heads are firm, with tight florets that take some effort to separate. Yet more often than not, a quick pat on the heads stocked in the produce bin reveals soft heads with distracted florets. I did learn recently that you can revive those heads by cutting a slice off the tip of the stem and putting it in a glass of water as in a vase, and I plan to try this next time, should my craving become too strong. Join the conversation! Do you share my love of roasted broccoli? What’s you favorite way to serve it? Charred Broccoli Salad on Video! My friend Katie Quinn filmed me making this salad, and you can watch the video on her YouTube channel! Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Charred Broccoli and Avocado Salad Recipe Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Serves 2. (Recipe can be doubled.) Ingredients 1 large head broccoli, about 750 grams (1 2/3 pounds) Olive oil for cooking 2 good handfuls chopped fresh herbs: cilantro, chervil, chives, and flat-leaf parsley all good choices 1 rounded tablespoon tahini (sesame paste, available from natural food stores and Middle-Eastern markets) 1 tablespoon lemon juice 1 ripe avocado, diced Fine sea salt Freshly ground black pepper Instructions Preheat the oven to 200°C (400° F). Cut the broccoli into even-sized florets. Peel off any tough part on the stem, cut it lengthwise into four long logs, and slice not too thinly. Put the broccoli on a rimmed baking sheet, drizzle generously with olive oil, sprinkle with 1/4 teaspoon salt, and toss well to coat (it works best if you just use your hands). Insert into the oven and roast for 30 minutes, until charred at the edges. While the broccoli is roasting, prepare the dressing. Put the herbs, tahini, lemon juice, and 1/4 teaspoon salt in a medium bowl. Stir with a fork to combine, and add a little fresh water, teaspoon by teaspoon, stirring all the while until you get a creamy but not too thick dressing. Taste and adjust the seasoning. When the broccoli is cooked, transfer to the bowl, add the avocado, and toss to combine. Taste and adjust the seasoning again. Sprinkle with black pepper and serve. This is great when freshly made, but it can also sit at room temperature for a little while, or get packed for lunch and refrigerated. 3.1 https://cnz.to/recipes/vegetables-grains/charred-broccoli-and-avocado-salad-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Charred Broccoli and Avocado Salad Recipe appeared first on Chocolate & Zucchini.

Healthy Vegetarian Recipes.

Here is a salad we made for my sister's birthday. It's packed with flavor and perfectly combines crunchy (lettuce, nuts, cucumber) with creamy (tahini and roasted vegetables). A salad that is more than a salad.

Here is a salad we made for my sister's birthday. It's packed with flavor and perfectly combines crunchy (lettuce, nuts, cucumber) with creamy (tahini and roasted vegetables). A salad that is more than a salad.

Here is a great weeknight dinner that comes together on the stove in just under 20 minutes. Soft, sticky and flavor-packed aubergine meets crunchy broccoli and earthy noodles. Heaven in a bowl.

Here is a great weeknight dinner that comes together on the stove in just under 20 minutes. Soft, sticky and flavor-packed aubergine meets crunchy broccoli and earthy noodles. Heaven in a bowl.

This saffron and cinnamon studded grain salad with roasted roots, herbs, pomegranates and nuts is perfect for the holidays + Christmas Recipe Roundup!

This saffron and cinnamon studded grain salad with roasted roots, herbs, pomegranates and nuts is perfect for the holidays + Christmas Recipe Roundup!

These cookies from Aran Goyoaga new cookbook are naturally gluten-free with a delicious hint of fennel. We also made them vegan. Try the cookies and read our conversation with Aran.

These cookies from Aran Goyoaga new cookbook are naturally gluten-free with a delicious hint of fennel. We also made them vegan. Try the cookies and read our conversation with Aran.

This is an untraditional but delicious take on Shakshuka with a sweet potato base and crunchy roasted sweet potato skin on top. The recipe is from the new book Shelf Love from Ottolenghi Test Kitchen.

This is an untraditional but delicious take on Shakshuka with a sweet potato base and crunchy roasted sweet potato skin on top. The recipe is from the new book Shelf Love from Ottolenghi Test Kitchen.

The star of this Vegan Caesar Salad is the oyster mushrooms that we sear using a special pressing method that makes it umami-rich and crunchy on the outside while juicy and flavor-packed inside.

The star of this Vegan Caesar Salad is the oyster mushrooms that we sear using a special pressing method that makes it umami-rich and crunchy on the outside while juicy and flavor-packed inside.

This is a love letter to Swedish summer – to walking barefoot, swimming in lakes, eating strawberries every day, making potato sandwiches and cooking a delicious zucchini soup with lots of toppings.

This is a love letter to Swedish summer – to walking barefoot, swimming in lakes, eating strawberries every day, making potato sandwiches and cooking a delicious zucchini soup with lots of toppings.

We just created the perfect combination of an Italian cheesecake and a soft crumb almond cake. With creamy ricotta, a hint of polenta and an upside-down lemon surprise. It's a real treat!

We just created the perfect combination of an Italian cheesecake and a soft crumb almond cake. With creamy ricotta, a hint of polenta and an upside-down lemon surprise. It's a real treat!

Here is a stunning but simple citrus and avocado salad to bid farewell to winter. And a Big Love list with links to things we like.

Here is a stunning but simple citrus and avocado salad to bid farewell to winter. And a Big Love list with links to things we like.

Everybody loves a quick and comforting pasta recipe. Here is how to make the creamiest kale pasta you've ever tried. You only 15 minutes, a few ingredients, a sauce pan and a blender!

Everybody loves a quick and comforting pasta recipe. Here is how to make the creamiest kale pasta you've ever tried. You only 15 minutes, a few ingredients, a sauce pan and a blender!

Mashama Bailey, one of America’s great chefs, is opening a new restaurant on the Left Bank, a sibling of her Savannah restaurant, the Grey.

It’s a fringe movement so far, but hybrids have proven they can make good wine and may be better able to withstand climate change and disease.

The fictional gastro pub at the heart of a new Netflix series is largely inspired by the Spotted Pig, the V.I.P. spot rocked by a sexual harassment scandal.

These seven tips from Ali Slagle will make sure every day of squash season is a good one.

“The chicken Alfredo ($10.95) was warm and comforting on a cold day,” she wrote from North Dakota. And suddenly the national media made her a celebrity.

Not all diners mind paying more at chef-driven restaurants.

At this famously innovative restaurant, our critic finds a mix of thought-provoking experiments and empty spectacle.

For the chef and cookbook author, seeing friends doesn’t have to be complicated. It just has to happen. These recipes can help.

Restaurants simply open when they can open now — but that’s not stopping our restaurant reporters from celebrating what’s to come.

In a frank memoir, Drew Nieporent looks back at a half-century career that’s produced signature New York restaurants like Montrachet and Tribeca Grill.

Babka Zana, a Parisian bakery, and others are embracing versions that veer away from the traditional cinnamon and chocolate iterations.

A restaurant-rating app has endeared itself to young diners who no longer trust starred reviews on other platforms.

But I’ll share one anyway, since my roasted salmon glazed with brown sugar and mustard is a five-star favorite with nearly 20,000 ratings.

Becky Hughes returns to answer three reader questions and solve a Grand Central Oyster Bar mystery.

Sweet from late summer corn and just spicy enough from poblano and jalapeño chiles, these quesadillas are a delight.

For the last six years, Deborah Emmanuel and Mahogany Almond have provided Brooklyn sports fans with bags and bags of popcorn.

Her dish isn’t lazy at all, but is generous and unhurried, with time turning tomatoes, wine and bone-in meat into a rich, glossy sauce.

It’s the anchovy-garlic butter. (It’s also because it’s easy and comes together in less than half an hour.)

Sometimes the weekend calls for a fast, easy supper, and for that supper you’ll want this pili pili shrimp with braised white beans.

The key word here is “cocoa,” which adds its subtly smoky, bittersweet notes to the classic treat.

Netflix’s series “Bon Appétit, Your Majesty” is part historical fiction, part romantic comedy and all about the food.

Asian Plant-Based Deliciousness

Do you have 15 minutes? If yes, then this easy saucy tofu is for you! It’s super simple to make with only a few ingredients on hand. You’ll have a delicious weeknight dinner in no time. 🙂  I’m a big tofu fan – soft, medium firm, and firm, all the textures I love. While there...

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The post 1-pot Easy Scallion (Green Onion) Saucy Tofu in 15 minute appeared first on WoonHeng.

Do you have 15 minutes? If yes, then this easy saucy tofu is for you! It’s super simple to make with only a few ingredients on hand. You’ll have a delicious weeknight dinner in no time. I’m a big tofu fan – soft, medium firm, and firm, all the textures I love. While there are many ways to prepare tofu, I always look for a simple one especially when I’m in a time crunch. This easy saucy tofu dish packs with flavor yet are so simple with only a few ingredients. Win-win for me. Another win is you only need one wok or pan to make this dish. I have been so blessed with all the fresh tofu that I can get from the market here in Chengdu. Each stall sells a variety of soybean products including assorted tofu, tofu skin, and fried tofu puffs. The two main ingredients here are – tofu (medium or firm) and large green onions or scallions with lots of white parts. The white part lends a great aroma to the tofu that brings out a tad of sweetness. Then, the smaller or younger ones with more green parts are used for garnish. The sauce is as simple as vegan oyster sauce, soy sauce, sugar, cornstarch, and water which you will mix together with the chopped white parts of the scallions. Note: Because I’m using both the white and green parts of the green onions, I’m referring to them as scallions to reduce confusion. Another tip that I love about this dish that I learned from the ‘Little Red Book’ is to sprinkle some salt on a heated wok to prevent tofu from sticking to it. You can definitely skip this step when a non-stick pan is used. Easy Scallion (Green onion) Tofu step-by-step First, press a block of firm tofu with a towel to remove moisture. If using medium-firm tofu, lightly pat the block instead due to the softer texture. Also, medium-firm tofu will release more liquid so it will splash more during cooking. Next, clean the scallions and slice the white part into chunks and place them in a bowl. Slice the green parts into tiny ‘coins’ for garnish. The same goes for the chili. You may skip the chili for less heat. In the same bowl with white scallion parts, add vegan oyster sauce, soy sauce, sugar, cornstarch, and water and stir to combine. For a darker sauce, feel free to add a little dark soy sauce to the mix. Now, heat a wok or non-stick pan over medium heat. Add 2 tablespoons of oil (I used avocado oil), less for non-stick pan. Sprinkle the heated wok with salt. Slowly slide in the tofu. Use a spatula or spoon to cut the tofu into large chunks. Pan-fry until slightly golden, flipping only after a thin crust is formed. Pour in the sauce and gently toss to combine. Taste test and adjust saltiness with more soy sauce if needed or additional water for a saucier dish. Garnish with green scallion parts and chili, then give it a final toss. Serve immediately with rice. Other tofu dishes to try Lemongrass Tofu Teriyaki tofu balls Vegan tofu salmon Vegan unagi made from tofu and potato This easy scallion (green onion) saucy tofu is VEGAN a perfect one pot meal quick to make easy to prepare delicious to eat a great way for meal prep made with minimal ingredients If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Easy Saucy Tofu in 15 minutes Look no further for a quick and easy saucy tofu that you can make in one pot without a fuss. It's flavorful and a perfect dish with a bowl of rice for your weeknight dinner! 5 from 6 votes Print Pin Rate Course: Main Course Cuisine: Asian, Chinese Keyword: 15-minute, tofu Cook Time: 15 minutes minutes Servings: 2 Author: woonheng Ingredients 300 g firm tofu pressed 2 large scallions/green onions 1 red chili skip for no heat Cooking oil Salt to prevent tofu from sticking to the wok Sauce 1 tablespoon vegan oyster sauce 1 tablespoon soy sauce plus more ½ teaspoon sugar 1 tablespoon cornstarch ¾ cup of water Instructions Separate the white and green parts of the scallions then cut the white into bite-size chunks. For the green parts, I sliced them into tiny ‘coins’ for garnish. Same goes with the chili. Heat a large wok over medium heat and add 2 heaping tablespoons oil (you may use less for non-stick pan). Slowly slide in the tofu. Use a spatula or spoon and cut up tofu into chunks. Let each side pan fry until slightly golden where tofu can hold their shape. Tip – only flip the tofu once a crust is formed. Meanwhile, in the bowl with white scallions part, stir together vegan oyster sauce, soy sauce, sugar, and cornstarch with water until well combined. When tofu is done, add the sauce, and gently toss to combine. Let it simmer for about 30 seconds until flavors meld, with a few toss in between to prevent tofu from sticking. Taste test and adjust saltiness with more soy sauce if needed or additional water for a saucier dish. Garnish with green parts of scallions and chili and give it a final toss. Serve immediately with a bowl of rice. Video Notes When using a non-stick pan, you may skip salting the pan It’s best to flip the tofu once a thin crust is formed to prevent breaking the tofu into tiny pieces If there are no large scallions with lots of white parts available, you may sub with leek and adjust the sugar down, if preferred. Feel free to pin the below picture on your Pinterest Board for easy reference. The post 1-pot Easy Scallion (Green Onion) Saucy Tofu in 15 minute appeared first on WoonHeng.

This peanut sprouts stir fry is one of my favorite quick dishes to make when they are in season. Have you ever tried peanut sprouts? I’m a big fan of mung bean, soybean, and pea sprouts for stir-fry dishes. So, when I first tried the peanut ones in Chengdu, I was surprised at how tasty...

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This peanut sprouts stir fry is one of my favorite quick dishes to make when they are in season. Have you ever tried peanut sprouts? I’m a big fan of mung bean, soybean, and pea sprouts for stir-fry dishes. So, when I first tried the peanut ones in Chengdu, I was surprised at how tasty and crunchy they were. Now that I find them easily at grocery stores here, it’s the best time to make a dish out of them. What does peanut sprout taste like? If you haven’t tried peanut sprouts before, please try them! They are also called longevity bud/sprout – 长寿芽 a great source of protein sweet nutty crunchy like jicama Since peanut sprouts are normally larger than mung bean or soybean, they do take longer in cooking. So, please adjust the water amount (more for a softer texture) and cooking time when making them. Also, I’ve seen others eat them raw but I haven’t tried them myself. Personally, I like them in stir fries because you don’t need much seasoning, all I added was light soy sauce and vinegar. Peanut Sprouts stir fry step-by-step First, prepare the aromatics – ginger, garlic, scallion, and dried chilis. I simply sliced them and removed the dried chilis’ seeds to reduce the heat. You can either use tofu skin or pan-fry some firm tofu for the dish. I used smoked tofu and cut them into strips. Next, clean peanut sprouts with water. Then, remove the peanut skin and trim off the end. If I get a larger stem, I’ll cut it into two parts. Now, heat a large wok or pan over medium heat with a tablespoon of oil. Sautè ginger and garlic until aromatic. Add the dried chili and give it a toss. Add the tofu strips and peanut sprouts, then stir fry for a minute or so to lightly pan-fry the sprouts. Season with light soy sauce, Chinese black vinegar, and stir fry until the flavors meld. Since peanut sprouts have little moisture, I added 1/2 cup of water and let it simmer until they are as crisp as I like. Or you may cook them until they have no raw taste. For a softer texture, add more water and cook the sprouts until the texture that you like. Adjust the seasoning if preferred. Fold in the scallions, stir fry, and finally, drizzle toasted sesame oil before serving. Other stir-fry dishes to try Mung bean sprouts stir fry Bok choy stir fry Oyster mushroom stir fry Edamame mushroom stir fry This peanut sprouts stir fry is Easy to prepare Delicious to eat Quick meal – done in 15 minutes a great side dish protein packed If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng in your photos on Instagram or Facebook. Happy cooking, friends! 15 minute peanut sprouts stir fry Have you try peanut sprouts before? If not, give this easy 15 minute peanut sprouts stir fry a try! The sprout is sweet, nutty, and crunchy that goes so well with rice or a dish by itself. 5 from 1 vote Print Pin Rate Course: Side Dish Cuisine: Asian, Chinese Keyword: 15-minute, Stirfry Cooking: 15 minutes minutes Servings: 2 Author: woonheng Ingredients 200 g peanut sprouts 1 tablespoon thinly sliced ginger 1 garlic clove sliced 3 dried chili seeds removed 100 g tofu (about ½ cup) used smoked tofu 2 stalks of scallions roughly chopped 1 tablespoon cooking oil used extra virgin 1 ½ tablespoons light soy sauce ½ tablespoon Chinese black vinegar used Chinkiang, plus more to taste ½ cup of water plus more if needed Salt to taste if no soy sauce is used Toasted sesame oil for taste Instructions Rinse peanut sprouts with water a few times. Then, remove the skin and trim off the sprout end. You may cut each sprout into two parts if the stem is too long. Set aside. Prepare the aromatics. Thinly slice ginger and garlic. Then, with a pair of scissors, cut the dried chili into bite-sized pieces. I removed the seeds to reduce the heat. Heat a wok or non-stick pan with oil over medium-high heat. Stir fry ginger and garlic until aromatic, about a minute or so, then add dried chili. Toss a few times and add tofu strips. Add peanut sprouts, and stir fry for a minute or so to lightly char the sprouts. Peanut sprouts take a little longer to cook compared to mung bean and soybean due to the size. Season with soy sauce and vinegar. You may use salt, if preferred. Add water and let it simmer until the sprouts are crisp* to your likings. Add more water if you prefer a softer texture. Taste test and adjust the seasoning accordingly with more soy sauce or vinegar. Fold in the scallions, toss and drizzle in sesame oil before serving. Video Notes Please note the 15-minute is from stir-frying the dish. It will take a little longer if you need to pan-fry the tofu. Enjoy this delicious meal with rice or by itself. * Or you may cook the sprouts until they have no raw taste – adjust the water accordingly Feel free to pin the below picture on your Pinterest Board for easy reference. The post Easy 15 minute Peanut Sprouts Stir-Fry 花生芽 appeared first on WoonHeng.

What is vegan yu xiang rou si – shredded pork? It translates to: Yu – Fish Xiang – Fragrance Rou – Meat, usually pork Si – shreds The original yu xiang dishes do not contain any fish but the combination of sauces and spices made them taste like that. I’ve dined at a few places...

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What is vegan yu xiang rou si – shredded pork? It translates to: Yu – Fish Xiang – Fragrance Rou – Meat, usually pork Si – shreds The original yu xiang dishes do not contain any fish but the combination of sauces and spices made them taste like that. I’ve dined at a few places here in Chengdu and one of the typical dishes on the menu is yu xiang rou si. So, I’ve chosen this as my first Sichuan dish to learn and make at home. Many vegetarian and vegan restaurants have really amazing meatless dishes that use whole foods as the base of their cooking. One ingredient I find here the most is MUSHROOMS which is perfect for today’s dish as the texture resembles meat the most. Vegan yu xiang rou si (shredded pork) step-by-step Step 1 – First, prepare the mushrooms. Clean the mushrooms with a brush then simply tear them into strips with your fingers. Or you can use a fork as a claw to shred them into strips. There are 3 ways to prepare the mushrooms: You can blanch them in boiling water for a minute or so, then drain and squeeze out all the liquid until ready to use. Massage with salt, and let it rest for about 10-15 minutes. Then rinse with cold to remove the excess salt and squeeze out the liquid until ready to use. The above two methods can really remove the ‘mushroom’s taste’ and make it more ready to absorb the sauces. I personally love the mushroom’s taste so I use the last method which is to simply pan fry the strips until they start to dry up. This method gives the mushrooms the meat strip’s texture that I love before tossing them with the sauce. Step 2 – Next, finely chopped ginger, garlic, and pickled chili. TIP #1 – ginger to garlic ratio is 1:3 and I used 1:2.5. I used a red vinegary-type pickled chili but you can use other spicy ones instead. If a spicy one is used, please increase the vinegar or sugar amount to balance out the heat. Then, prepare the pairing ingredients. I’m using fresh bamboo shoots, wood ear mushrooms (rehydrate if using the dried ones), and scallions. Step 3 – To me, the soul of this dish comes from the sauce. It’s savory and the vinegar adds a refreshing punch to it. To make the sauce, simply mix together soy sauce, dark soy sauce (for color), Chinese black vinegar, cooking wine, sugar, mushrooms seasoning, cornstarch, and water until well combined. Set aside. Step 4 – Heat a large wok with 2-3 tablespoons of oil. Add mushrooms and quickly toss until they are coated with oil. Cook until the mushrooms release their liquid, tossing regularly. Once the moisture has been released, mushrooms will start to shrink. Continue to cook until they are golden. TIP #2 – If using a non-stick pan, pan fry the mushrooms without oil until they release their moisture. Cook until they start to dry up and add a tablespoon of oil then continue to sauté until golden. Push the mushrooms to the side of the wok, add a little more oil and sauté ginger, garlic, and chili until you can’t smell the raw taste of the spices. Toss with the mushrooms until they are coated. Add bamboo shoots and wood ear mushrooms, stir fry for about 30 seconds or so to cook the wood ear mushrooms. Next, add chopped green onions, toss. Step 5 – Finally, swirl in the sauce and quickly stir fry everything together until well combined. The sauce will immediately bring all the mushrooms together which will give the dish a bright shine. Taste test and add more vinegar or soy sauce, if needed. I like to serve it immediately with a bowl of rice. Other king oyster mushrooms dishes to try Lemon Chick’n Roasted Chick’n Sesame Chick’n This Vegan Yu Xiang Rou Si (shredded pork) is Made from king oyster mushrooms Easy to prepare accompanied with a flavorful sauce – yu xiang (fish fragrant) without the fish best served with a bowl of rice quick to make – less than 30 minutes If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends Vegan Yu Xiang Rou Si (Shredded Pork) A very delicious and popular dish in Sichuan that I veganized using king oyster mushrooms. The sauce is absolutely fragrant and savory making it an appetizing dish for every day meal. 5 from 3 votes Print Pin Rate Course: Side Dish Cuisine: Asian, Chinese, Sichuan Keyword: 30-minute Prep Time: 20 minutes minutes Cook Time: 10 minutes minutes Total Time: 30 minutes minutes Servings: 2 Author: woonheng Ingredients 1½ pounds king oyster mushrooms 2 teaspoons minced ginger about ½ inch piece 1½ tablespoons minced garlic about 6 cloves 2 pickled chili sour, finely chopped (see notes) ½ cup fresh wood ear mushrooms sliced ½ cup fresh bamboo shoot sliced 3 stalks of green onions roughly chopped into 1-inch stick 2-3 tablespoons of cooking oil used olive oil Yu Xiang Sauce 1 ½ tablespoons light soy sauce plus more if needed 1 tablespoon Chinese black vinegar used Chin Kiang 1 tablespoon cooking wine ½ teaspoon dark soy sauce (optional) for color 1 tablespoon sugar 1 teaspoon mushrooms seasoning used granules 3 teaspoons cornstarch ½ cup water Instructions Clean mushrooms with a brush, then using your fingers, tear them into thin strips. Optionally, use a fork to shred them into strips. If dried wood ear mushrooms are used, rehydrate until soft and slice into strips. Mix yu xiang sauce in a bowl until well combined. Heat a large wok over medium heat with about 2 tablespoons of oil. Add mushrooms and stir fry until they start to release its moisture. Continue to cook for another 2 -3 minutes until they start to dry up (the amount of mushrooms should shrink to a little over half than you originally put in). Adjust the heat down if it browns too fast or up if it takes longer. Push the mushrooms to the side of the wok, then add ginger, garlic, pickled chili, adding more oil if needed. Sauté until you can’t smell the raw taste of ginger or garlic. Fold everything together and stir fry for a few seconds. Add the wood ear mushrooms, bamboo shoots and toss until wood ear mushrooms are fully cooked through. Fold in the chopped green onions. Pour in the sauce, and quickly toss for about a minute or so until all ingredients are coated. Taste test and add more soy sauce or vinegar accordingly. Serve immediately. Video Notes *Pickled chili – please see above on how it looks like. If you can’t find this, please substitute with other pickled chili and adjust the vinegar and sugar accordingly to balance the heat. Feel free to pin the below picture on your Pinterest Board for easy reference. The post How to make Vegan Yu Xiang Rou Si – Shredded Pork appeared first on WoonHeng.

This easy vegan zucchini pocket pie is filled with loads of zucchini and carrot that is wrapped inside a vegan store-bought scallion pancake – DELISH! Zucchini has a mild taste and can be used in savory or sweet dishes. If you have tried my other zucchini recipes, you’ll know I love to massage them with...

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This easy vegan zucchini pocket pie is filled with loads of zucchini and carrot that is wrapped inside a vegan store-bought scallion pancake – DELISH! Zucchini has a mild taste and can be used in savory or sweet dishes. If you have tried my other zucchini recipes, you’ll know I love to massage them with salt. This method seasons the veggies and allows you to add more volume (because it shrunk after you extract the moisture) to a dish at the same time. I came up with this recipe because I finally found the vegan scallion pancake from Trader Joe’s. While the pancake tastes really good by itself, I wanted to incorporate some veggies into it and make it a snack. It’s SOO Good, I can finish 2 by myself. The steps are easy and I tested 3 ways to cook them for you – pan-fry, bake, and air-fry. These vegan zucchini pocket pies are inspired by my Chinese Chive Pocket recipe. Oh, if you are not near a Trader Joe’s, you can still enjoy the scallion pancake from these recipes – Thai basil Zhua Bing or Shou Zhua scallion pancake. How to make vegan zucchini pocket pie Step 1: Prepare the filling First, reconstitute wood ear mushrooms in water (skip this step if using fresh ones). It took me about 30 to 45 minutes to get them fully hydrated depending on the size of the mushrooms. Then, slice them thinly. Next, using a grater, shred zucchini and carrot in a large bowl, separately. Massage each ingredient with salt and let them sit for about 15 minutes to draw out the moisture. Tip: You should see a small pool of water at the bottom of the bowl and the ingredients are tender. While waiting, soak dried mung bean vermicelli or fensi in hot water until softened, about 5-8 minutes. Snip it to make them shorter. When ready, place zucchini in a nut milk bag and wring out the excess liquid, then transfer to a large mixing bowl. Repeat the same for carrots. Add cut-up mung bean vermicelli, mushrooms, and chopped green onions, then season with vegan oyster sauce, mushrooms seasoning, white pepper, and toasted black sesame oil. Taste and add a pinch of salt or soy sauce, if needed. Step 2: Assemble Since the store-bought cong you bing came in frozen, I place them on the countertop to soften them while I prepare the filling. Please do not thaw the pancake completely! It will be hard to roll out when it’s too soft and it will stick to the packaging that comes with it, making it really messy to assemble. Place one pancake along with the wraps on a working surface. Each pancake is stored in between two wraps, so I kept it this way. Using a rolling pin or glass jar, roll it into a larger circle, about 10 to 12 inches in diameter. If you find it hard to roll, use the rolling pin to press down the pancake to thin it out or thaw it for another 5 minutes. On the other hand, if it’s too soft, stick it back in the freezer to harden it. Remove the top wrap and place a mound of filling on one side of the pancake. Use the bottom wrap to lift the pancake up to create a half-moon pocket. Pinch to close all the openings. Gently flatten the pocket so it will cook evenly later. Continue with the rest of the ingredients until you get 5 pockets. Tip: Store the wrapped pocket in a freezer along with the wrap if you are not planning to consume them all. I normally placed it in an airtight container to avoid freezer burn taste. Step 3: Cook – 3 ways I have tried 3 ways to cook these pockets so you can choose which one is your favorite method. Method 1 – Bake Preheat oven to 400F. Place pockets on a greased baking pan. Spray or brush the top with oil. Bake for 15-18 minutes, flip and bake for another 8-10 minutes until golden brown. Serve as-is or dip with your favorite condiment. Method 2 – Pan fry Set a non-stick pan over medium heat and drizzle a little oil. Place pocket in and cook until golden brown, about 5-8 minutes. If it browns too fast, please reduce the heat. Flip and continue to cook for another 3-4 minutes. Push the pocket to the pan’s rim so all sides get cooked as well. Method 3 – Air fry Preheat air fryer to 390F for 3 minutes. Spray the inner basket with oil, place in the pocket. Brush or spray the top with oil. Air fry for 10 minutes until golden brown, flip in between if needed. Vegan zucchini pocket pie FAQ 1. Which method is the best way to cook these pocket pies? Personally, I like the pan-fried method the most because I can control the crispiness and color. I find that the pockets’ fragrance is at its maximum with this method. Air-fried or baked pockets are best served immediately as they will lose their crunch over time, making them a little chewier. 2. My shredded zucchini is still dry after 15 minutes in salt – why? Ah, this happened when they are not properly salted. Be sure to massage in the salt so all the shreds are coated with salt. 3. My filling is mushy and tearing the pancake up while I wrap it Be sure the filling is not too wet and all ingredients are cut small. If this is your first time making a pocket, pack it with less filling. 4. Storage tips – Store them right after you seal the pockets along with the wrapper that comes with it in an airtight container. Then, freeze until ready to use. When ready to eat, choose any methods above to cook them, no thawing is needed but increase the cooking time by 5-10 minutes. This vegan zucchini pocket pie is Easy to make Simple hack using store-bought cong you bing (scallion pancake) Filled with loads of vegetables Crispy on the outside and flavorful on the inside Best served hot Great for reheating – simply stick it in a toaster to warm it up Please check out other delicious recipes made with zucchini Vegan Dumpling Wrapper buns – made using store-bought dumpling wrapper Easy Tom Yum zoodles soup Sheng Jian Bao – pan fried steamed buns Vegan Zucchini Pocket Pie This vegan zucchini pocket pie is one of my favorite snacks to make. The filling of each pocket is loaded with zucchini, carrot, mushrooms, and mung bean vermicelli. The shortcut to this pastry is using store-bought cong you bing (scallion pancake) – easy peasy! 5 from 2 votes Print Pin Rate Course: Appetizer, Breakfast, Main Course, Snack Cuisine: Asian, Chinese Prep Time: 40 minutes minutes Cook Time: 25 minutes minutes Total Time: 55 minutes minutes Servings: 5 Author: woonheng Ingredients 1 pound zucchini 2 small-sized carrot ½ cup dried wood ear mushrooms also known as black fungus 1 bunch vermicelli 50g optional, softened 3 stalks of scallions finely chopped ½ teaspoon of mushrooms seasoning plus more if needed ½ tablespoon vegan oyster sauce plus more if needed a few dashes of white pepper ½ tablespoon toasted sesame oil salt to taste and more for salting 5 frozen scallion pancake used Trader Joe’s brand Instructions Prepare the filling Soak dried wood ear mushrooms in water until fully hydrated, then slice them into thin shreds. Shred zucchini and carrot into separate bowls. Massage zucchini with 1 teaspoon of salt and carrot with ½ teaspoon of salt. Let them sit for at least 15 minutes. Soak a bunch of dried mung bean vermicelli in hot water until soft, if using. Drain and snip it into smaller chunks. When ready, place zucchini in a nut milk bag and wring out the moisture. Repeat the same for carrots. Place all ingredients in a bowl along with chopped green onions. Season with vegan oyster sauce, mushroom seasoning, white pepper, and toasted sesame oil. Taste test and add more salt if needed. I added an extra ½ teaspoon. Mix all ingredients using a pair of chopsticks until well combined. Assemble the pockets Place a slightly thawed frozen pancake on a work surface. The pancake is in between two wraps, keep it this way. Using a rolling pin, roll out the pancake into a larger circle, about 10 to 12-inches in diameter. Remove the top wrap. Place a mound of filling on one side of the pancake. Lift the bottom wrap to meet the top. Pinch all the openings to get a half-moon pocket pie. Use a fork or your fingers to pleat to seal the openings completely. Slightly flattened the pocket pie so it will cook evenly later. Cook the pockets To bake, preheat the oven to 400°F (200°C). Place pockets on a greased baking pan and spray or brush the top with oil. Bake for 15-20 minutes, then flip and continue to bake for another 8 – 10 minutes until golden brown. Oven temperature varies, so please watch the pockets carefully during the last 5-10 minutes or so and adjust the heat accordingly. To pan fry, set a non-stick pan over medium heat and add a drizzle of oil. Place the pocket in and pan fry for about 10-12 minutes until golden. Flip and continue cooking. When both sides are golden, push the pocket to the rim of the pan to cook the sides of the pocket until all dough is fully cooked through. To air fry, preheat the air fryer to 390°F for 3 minutes. Spray the inner basket with oil. Place the pockets in and spray or brush the top with more oil. Air fry for about 10 minutes or until golden brown. You may turn once or twice in between so both sides cook evenly. [I have a small air fryer, so I could only fit in 2] Serve immediately. Video Notes 1. When cooking using any method, please watch the heat carefully, especially during the last 5-10 minutes. 2. I prefer to preheat the air fryer for an even heat distribution when cooking. 3. Some zucchini may contain lots of moisture, so please wring out as much liquid as possible as mushy filling will easily tear off the pocket when wrapping it. Feel free to pin the below picture on your Pinterest Board for easy reference. The post The Easy Vegan Zucchini Pocket Pie You Need Now appeared first on WoonHeng.

This vegan unagi made from eggplant is absolutely delicious and super drool-worthy! I’m a big fan of Chinese or Japanese eggplant because the texture is tender once cooked. If you are not a fan, you can try my Vegan Unagi made from tofu and potato. It tasted just as great! Vegan Unagi (Eggplant) Step-by-Step Step...

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This vegan unagi made from eggplant is absolutely delicious and super drool-worthy! I’m a big fan of Chinese or Japanese eggplant because the texture is tender once cooked. If you are not a fan, you can try my Vegan Unagi made from tofu and potato. It tasted just as great! Vegan Unagi (Eggplant) Step-by-Step Step 1: Prepare the eggplant There are a few ways to cook the eggplant (see tips below) and today, I’m using the steam-pan-fry method. I like the softer texture on the inside while keeping the skin intact which makes the flipping and basting easier during cooking. First, trim off the eggplant top, then cut it into logs of 2 or 3 depending on how long the eggplant is. I cut mine into two. Place them on a steamer safe plate and steam over high heat until tender, about 8-10 minutes. The time depends on how large your eggplant is. Once it’s cool enough to handle, slice the eggplant lengthwise in half so it opens up like a book, but do not cut it through (see video or picture). Repeat the same on the left and right to flatten the eggplant. Now, score the flesh vertically to create the mark. These marks will help increase the sauce absorption. Step 2: Make the sauce Using the same sauce as my Vegan Salmon Bowl, this sweet and savory baste is as simple as mixing together mirin, kombu dashi powder, soy sauce, and sweetener. If you can’t find instant kombu dashi, feel free to use kombu and mushroom to make the stock – please refer to my Miso Ramen. Alternatively, you may use this sauce from my other vegan unagi recipe, if you like. Note: I found the kombu dashi powder online at Amazon or WorldMarket (brand – Muso Vegan Umami Broth) or at Mitsuwa Marketplace. Step 3: Turn it into a vegan unagi bowl Next, it’s time to cook the beautiful eggplant that you’ve created. Heat a non-stick pan over medium heat with a spoonful of oil. Carefully transfer the eggplant over to the hot pan, cut side down. Lightly pan-fry until slightly golden before flipping. This brown layer will prevent the flesh from tearing apart. Continue to cook the skin while basting the top with sauce. I used about 2.5 tablespoons for each eggplant. If the sauce starts overflowing from the flesh, use a spatula to push the sauce close to the skin. Once the skin is slightly brown, flip one more time so the flesh can sip all the remaining sauce from the pan. If you have extra sauce, you may reduce it and use it as a drizzle. Flip one more time if needed to ensure the skin is fully cooked through. Optional but highly recommended side – charred scallions! Simply place cleaned scallions on a heat-safe plate, add a drizzle of oil, and sprinkle with salt. Then, char using a hand torch. Similarly, you may broil or grill the seasoned scallions for similar results. To serve, place rice in a bowl, top with a square sheet of nori (highly recommended), then the vegan unagi along with the charred scallions. Drizzle with the extra sauce (optional) and garnish with sesame seeds. Other ways to prepare eggplant Trim off the top. Poke eggplant a few times using a fork. Wrap it tightly with foil. Bake at 450°F (232°C) until soft on the inside, which can take about 30-45 minutes depending on the size. Then, continue to step 3 above. Roast eggplant in an open fire until the skin blistered. Place it in a bag or wrap it with a towel to allow the heat to soften the skin. Peel off the skin and continue to step 3. This method creates a more fragile eggplant, so carefully flip it over during cooking. Pan-fry-steam – this method is another one of my favorites to prepare eggplant at home. Trim off the top and then slice the eggplant in half, horizontally. Score them diagonally, both ways to create a diamond shape. Heat a non-stick pan with a drizzle of oil. Place the eggplant in the hot pan, scored side down. Cover with a lid. The steam will slowly cook the eggplant until tender. Flip and cook the skin for another minute or so, adding a little bit more oil if needed. Continue to step 3. Other eggplant recipes to try Yu Xiang Qie Zi (Spicy Garlic Eggplant) Easy Dou Ban Jiang (Fermented bean sauce) Eggplant Stuffed Eggplant with Omnipork Air-fried eggplant with tomato This Vegan Unagi made from eggplant is Delicious Flavorful Easy to make one of the best ways to eat cook eggplant If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Vegan Unagi Bowl made from eggplant This vegan unagi is made from eggplant that has a tender texture on the inside that is basted in a delicious sweet and savory sauce. It's perfect when serving with a bowl of your favorite grains and I highly recommend a nori sheet for the extra seafoody taste. 4.95 from 17 votes Print Pin Rate Course: Main Course Cuisine: Asian, Japanese Keyword: Eggplant, veganunagi Prep Time: 10 minutes minutes Cook Time: 20 minutes minutes Total Time: 30 minutes minutes Servings: 2 Author: woonheng Ingredients 1 pound Chinese or Japanese Eggplant A few stalks of scallions 1 sheet of nori cut into square to fit the bowl Sesame seeds Cooked rice or your favorite grains Cooking oil Sauce 3 tablespoons mirin ⅓ cup of hot water 1 teaspoon kombu dashi or kelp powder see notes 2 tablespoons light soy sauce 1 tablespoon maple syrup ½ teaspoon sugar US Customary – Metric Instructions In a medium bowl, whisk the mirin, hot water, kelp powder, light soy sauce, maple syrup, and until combined. Set aside. Trim off the eggplant top, then cut into 4 or 5-inch sections. Steam over high heat until tender, about 8-10 minutes. I used a bamboo steamer in this step. Once the eggplant is cooled down, use a sharp knife to cut it open like a book but be careful not to cut through the skin. Then, make another slit on the right, then left. Now, score the flesh to create a holder for the sauce. (See pictures above or video) Heat a non-stick pan with a drizzle of oil over medium heat. Place the eggplant in, cut side down. Pan-fry until golden brown before flipping. Slowly baste the flesh with sauce, one tablespoon at a time. I used about 2.5 tablespoons for each eggplant section. Then, flip one more time so the flesh is now at the bottom and allow it to absorb all the remaining sauce from the pan. You may have extra sauce left and this can be reduced further in a pan and used as drizzle. To serve, season scallions with oil and salt. Using a hand torch, char until golden brown and fragrant. To assemble, place cooked rice in a bowl, top with cut nori, then eggplant. Drizzle with the extra sauce (optional) and garnish with sesame seeds and charred scallions. Video Notes *If you can’t find kelp or kombu dashi powder, feel free to use homemade kombu dashi stock to replace the 1/3 cup of water. Leftover sauce can be reduced to serve as a drizzle or stored in a jar (refrigerated) for the next meal. Feel free to pin the below picture on your Pinterest Board for easy reference. The post How to make Vegan Unagi from eggplant appeared first on WoonHeng.

This vegan cheese potato bread captured my attention when I was searching for bread recipes on YouTube. It has garnered more than 50M+ views on YouTube – it looks so simple and is definitely very satisfying to watch. I recreated it vegan styled! If you are a potato lover like me, then you need to...

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This vegan cheese potato bread captured my attention when I was searching for bread recipes on YouTube. It has garnered more than 50M+ views on YouTube – it looks so simple and is definitely very satisfying to watch. I recreated it vegan styled! If you are a potato lover like me, then you need to give this recipe a try! The filling taste like mashed potatoes and the outer layer is thin and crispy. It’s like a crossover between quesadillas and bread – it’s TOO good! While the original recipe uses bread flour, mine uses all-purpose flour. The bread flour version is a little more crispy but the filling tastes great in both. My hubby likes the bread flour version and my kids prefer the latter. How to make Vegan Cheese Potato Bread Step 1: Prepare the dough The dough is super simple – all you need is to mix the ingredients together to form a soft dough. Because of the high water content, you can simply mix with a spatula then switch to your hand and knead it into a cohesive ball. Next, massage in the softened vegan butter and knead again until the butter blends in completely. I used a glove to help prevent sticking to my fingers. Once you get a cohesive ball, cover with a damp paper towel and lid, then, refrigerate it while you work on the filling. Step 2: Prepare the filling Clean the potato with a scrub. Poke a few holes using a fork. Add enough water to cover the potato and cook it until fork-tender, about 30-45 minutes. Next, cool the potato in an ice bath. Peel off the skin when you can handle it. Mash the potato and season with nutritional yeast, salt, chopped scallions, and a big heaping spoon of vegan mayo. Mix to combine, taste test, and adjust the saltiness accordingly. Step 3: Assemble Lightly dust a work surface with flour. Take out the dough from the refrigerator. Using a rolling pin, roll out the dough into a thin large circle, about 12 to 14-inches, without breaking it apart. Shred some vegan cheese on top towards the middle. Then, top with the seasoned mashed potatoes and more vegan cheese, if needed. Lift the sides up and pinch to seal, just like how you seal a dumpling. Next, gently flatten the bread into 10 to 12 inches (depending on the size of your pan). Step 4: Cook and Serve Melt a tablespoon of vegan butter in a hot skillet. Place the bread in, seamed side down. Brush the top with melted vegan butter. Pan-fry over medium-low heat until deeply golden on both sides, flipping a few times. Cut into bite-sized pieces and serve warm! TIP: Please watch the heat carefully when pan-frying. If the bread browns too quickly, lower the heat. Also, it’s important to roll out the dough thinly to get an even brown layer overall. My taste verdict The filling tastes like a super savory mashed potato – so so good! Please note that my filling is a little different than the original recipe. The crunchy outer layer reminds me of quesadillas – so so good! Yes, I said that twice. When I took a bite, I couldn’t believe how tasty it was. The original recipe served it with honey but I ate mine as-is or served it with some chili oil. Other bread recipes to try: Curry Potato Buns Vegan Ikan Bilis (Anchovies) Bun – my favorite Malaysian street food Scallion Shao Bing This Vegan Cheese Potato Bread is inspired by the popular cheese potato bread that garnered 50M+ (at the time I tested this recipe) views on YouTube is easily customizable – feel free to add some mashed chickpeas to the mix as well is best served warm (right off from the pan) IS DELISH and TASTY! If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Vegan Cheese Potato Bread This vegan cheese potato bread has a delicious filling with a crispy outer layer. It's flavorful and made with just a few simple ingredients. 4.67 from 3 votes Print Pin Rate Course: Appetizer, Breakfast, Side Dish Cuisine: Asian Keyword: Asianbread Servings: 2 Author: woonheng Ingredients 120 g all-purpose flour ¼ tsp salt ¼ tsp baking powder 75 g plant milk room temperature (used Oatly) 1 tablespoon vegan butter softened, plus more for cooking 1 medium-sized potato 1 tablespoon nutritional yeast salt to taste a handful of chopped green onions 1½ tablespoons vegan mayo vegan cheese as your heart desires Instructions Prepare the dough. Stir together flour, salt, and baking powder in a large mixing bowl. Using a pair of chopsticks or spatula, stir the flour while adding the milk until incorporated. You may have dry spots of flour left in the bowl. Add the softened and use your hand to knead it into a soft dough. (Since this is a soft dough, I used a glove to prevent sticking). Cover the dough with a damp paper towel and cover the bowl with a lid. Refrigerate for about an hour or overnight. Prepare the filling. Clean a potato and punch a few holes with a fork. Place in a pot and cover with enough water. Boil until tender, about 30-45 minutes. Transfer the potato to an ice bath to cool down. Then, peel off the skin. Mash the potato in a bowl until no lumps appear. Season with nutritional yeast, salt (I used ¼ teaspoon), chopped scallions, and vegan mayo. Mix to combine. Taste test and season accordingly. Please note that some vegan cheese is saltier, so adjust the taste as needed. Lightly dust a work surface with flour. Remove the dough from the refrigerator. Roll it out into a large thin circle, about 12 to 14 inches in diameter. Shred about ½ cup of vegan cheese in the middle of the dough. Then, top with the seasoned mashed potatoes and more cheese if needed. Lift up the sides of the dough and start to pleat to seal towards the middle to close all the openings (see video). Then, gently flatten it using a rolling pin into a 10 to 12 inches diameter bread. To cook the bread, melt a tablespoon of butter in a hot skillet. Place the bread in, seamed side down. Brush the top with melted vegan butter. Pan-fry until each side is deeply golden, flipping a few times if necessary. Serve warm as-is or with a side of chili oil. Video Feel free to pin the below picture on your Pinterest Board for easy reference. The post The 50M+ YouTube views Cheese Potato Bread is now vegan appeared first on WoonHeng.

This vegan spiral mantou, 馒头 (bun) or mantau (Cantonese) is made with simple pantry ingredients. I love to serve them plain or as a dessert with jam or savory with stuffed stir-fried veggies and protein. This recipe is inspired by – Tinrry Baking Mantou or mantau is a type of bun that is usually made...

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This vegan spiral mantou, 馒头 (bun) or mantau (Cantonese) is made with simple pantry ingredients. I love to serve them plain or as a dessert with jam or savory with stuffed stir-fried veggies and protein. This recipe is inspired by – Tinrry Baking Mantou or mantau is a type of bun that is usually made from plain flour, water, and yeast with a touch of sugar in most cases. The bun is usually a little denser compared to others. It’s one of the basic yet delicate bun recipes to learn. In Malaysia, we have pandan flavored mantou that is tiny and my mama would get them for breakfast. For the basic mantou recipe, please check this or my good friend, Wei’s blog. Today, I’m using a different method to create this spiral version that requires only one proofing, right before steaming. Please check out the how-to steps and tips below. Vegan Spiral Mantou (Bun) Step-by-Step Step 1: Prepare the dough First, place water in a large mixing bowl, then sprinkle instant yeast on top. Add sugar, then flour and oil. Fit a mixer with a paddle attachment. Using medium-low speed, combine all the ingredients together until there are no dry spots of flour left in the bowl. Stop the mixer and change to a hook attachment. [If you have a double spiral hook attachment, use that instead of changing from paddle to hook]. Knead over medium speed until a smooth dough forms, about 5 – 8 minutes. The dough should be smooth, soft to touch, and doesn’t stick to your hand [check video or picture] Divide into 2 equal portions. Cover and work with one dough at a time. Step 2: Roll out the dough To remove the air bubbles, first knead the dough again (see the below pictures). Then, fold it into a rectangle, and use the rolling pin to flatten it into a larger rectangle. Repeat this step 2 more times to get a smooth dough. Tip: Dust some flour between each roll so the dough can be lifted up easily. Roll into a large rectangle and cover to prevent the dough from drying out. Always place the smooth surface (white dough) at the bottom so when you roll it up, it will be on the outside. Next, work on the second dough. Poke a hole in the middle, add cocoa powder and dip your fingers with water. Knead the dough with your hand until all the cocoa powder is incorporated. Note: The dough may seem lighter in color but it will turn darker later. Roll out the dough into a large rectangle, similar size to the first dough. Place the chocolate dough on top of the white. Then, roll it up tightly, like a swiss roll. Pinch the openings (the long part) to seal. Cut into 6 portions for larger or 8 for smaller buns (I used a serrated knife to get an even cut). Place each on parchment paper. Transfer to a bamboo steamer, 1 to 2-inches apart. Now, add enough water to the pot and warm it to about 98.6°F (37°C). I tested it with my palm – it should feel just right without any heat. Place the bamboo steamer on top and proof the bun for about 30-35 minutes. Two ways to check the bun readiness Size – Once the bun size is proof to 1.5X than the original size, it’s ready. This method is harder to gauge but aim to look for a fuller bun when checking. Touch (my favorite method) – Gently poke the bun’s surface with your finger. If the surface slowly bounces back, then it’s ready. The bun should feel light and soft. Step 3: Steam the bun Slide a fork or chopstick in between the lid and bamboo steamer to create a slight gap. Set the steamer to medium heat. Steam for 18 minutes. Turn off the heat, and let the buns sit in the steamer for another 5 minutes before removing. Serve warm with butter or jam. Vegan Spiral Mantou Cooking Tips Folding method – When rolling the dough, I aim to fold it into a rectangle. This is the easiest way to remove air bubbles while minimizing the flattening buns after steaming. To start, roll the dough into a long oval shape. Fold the sides to the middle, followed by the top and bottom to form a long rectangle. Then, use the rolling pin to press and flatten it into a rectangle. Repeat the steps 2 more times. This is a great way to roll it into a rectangle later. Dust flour on the work surface – You may find that the dough keeps shrinking back or sticking to the surface. Dust the surface with flour when rolling to prevent this from happening. Aim to have a smooth surface (the white dough) at the bottom, so when you roll it up, it’s on the outside. Always remove as many air bubbles as you can to prevent buns from collapsing when steamed. Which type of steamer to use for smooth buns? The best is a bamboo steamer with a bamboo lid because the water condensation can be absorbed through the basket instead of dripping on the buns. This steamer will yield the best smooth buns. A stainless steamer can be used but a cloth-covered lid is needed. I used a bamboo basket and place a fork or chopstick to create a gap between the lid and steamer. Vegan Spiral Mantou FAQ Can I knead by hand? Yes, you can, but it takes a lot more effort and time to get a smooth top. Why do I need to roll and fold the dough into a rectangle so many times? This is to remove any air bubbles and create layers in the buns. You’ll hear a popping sound each time you roll and the sound will slowly diminish as you are in your 3rd rolling and folding the dough. My bun collapsed or is not smooth – This happens when you overproof the buns or use too much liquid. The best way to make buns is to weigh the ingredients. The all-purpose flour I used has 11.7% protein content. Some flour does absorb liquid differently. So, if you think the dough needs more water, please knead a few more times before adding more liquid. Why is my chocolate dough looks light? The color hue varies based on the type of cocoa powder you use. I used unsweetened cocoa powder from Trader Joe’s. Please note that the color will turn darker during proofing and after steaming, so it’s normal to be light in the first place. This Vegan Spiral Mantou has a hint of sweetness – adjust the sugar if you prefer sweeter mantou. I prefer to keep mine simple because I often serve it with butter or jam or stuff it with savory veggies. only requires 1 proofing once steamed and cooled down, you can store them in an airtight container in a freezer. Just reheat in a steamer or microwave when ready. If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Vegan Spiral Mantou (Bun) This chocolate spiral mantou (bun) is vegan with a hint of sweetness. The buns are soft, fluffy, and tasted delicious with butter or jam. They can be stuffed with your favorite savory protein or veggies. 5 from 1 vote Print Pin Rate Course: Appetizer, Breakfast, Snack Cuisine: Asian, Chinese Keyword: Asianbread, Bao, Buns Servings: 3 Author: woonheng Equipment Steamer Ingredients 300 g all-purpose flour 155 g of warm water ¾ teaspoon instant yeast 2 teaspoons sugar 1 teaspoon cooking oil 2 tablespoons cocoa powder Instructions To make the dough, place water in a large mixing bowl. Sprinkle yeast on top followed by sugar, then flour, and finally oil. Fit the mixer with a paddle attachment. Knead to incorporate the ingredients or until there are no dry spots of flour left in the bowl. Stop the mixer and scrape off the mixture from the paddle attachment. Switch to a dough hook, knead again using medium-low speed until you get a cohesive dough with a smooth outer layer, about 5-8 minutes. Divide dough into 2 equal portions and cover one with a lid or damp towel to prevent it from drying out. Knead the other one to remove air bubbles. Roll into an oval, then fold in the sides followed by the top and bottom into a rectangle. Using a rolling pin, press to flatten the dough. Repeat the same step 2 more times. Then, roll it out into a large rectangle (about 18X12), dusting more flour on the work surface as you go. The flour can make the rolling easier and prevent the dough from sticking to the surface. Alternatively, you may roll it out into a rectangle on parchment paper. Note that this may create wrinkles on the dough. Next, uncover the 2nd dough and make a hole in the middle. Add a spoonful of cocoa powder, and dip your fingers with water. Sprinkle it on the cocoa powder and knead until incorporated. I used 2 tablespoons for extra cocoa flavor. Now, repeat the same steps and roll into a rectangle as big as the white dough. Stack the chocolate dough on top of the white. Lift up the bottom (long side) and roll it up into a swiss roll. Pinch to seal, leaving two ends untouched and cut into 6 portions (for larger buns) or 8 portions (small buns). Place each bun on parchment paper and transfer to the steamer rack Fill the steamer pot or pan with water and heat it to about 37C. Place the buns on top and cover with a lid and proof for 30-35 minutes. Check the bun readiness – using your finger, gently poke the bun. If it bounces back, then it’s ready. The buns should feel light and soft. Stick a fork or chopstick in between the lid and steamer to create a gap. Turn on the heat to medium and steam for 18 minutes. Turn off the heat, and let the buns cool down inside the steamer for another 5 minutes before uncovering. Serve warm with a jam or vegan butter. Video Notes I used unsweetened cocoa powder from Trader Joe’s. If you use the sweetened version, you may opt to skip the sugar when making the dough. Feel free to pin the below picture on your Pinterest Board for easy reference. The post How to make Vegan Spiral Mantou (Bun) at home appeared first on WoonHeng.

Mmmm… this layered green onion shao bing is crispy on the outside and packed with lots of aromatic green onion on the inside! I have seen many versions of shao bing on the travel channel and mentioned this is one of the delicacies from Northern China. Though, the shao bing shown is not usually filled...

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Mmmm… this layered green onion shao bing is crispy on the outside and packed with lots of aromatic green onion on the inside! I have seen many versions of shao bing on the travel channel and mentioned this is one of the delicacies from Northern China. Though, the shao bing shown is not usually filled with green onion. My first taste experience of this green onion shao bing was in Taiwan. It’s the best breakfast of the whole trip. Imagine, holding a warm stuffed crispy flatbread and a sip of warm soymilk while enjoying the weather – Perfect food! I’m really happy to share that you can easily recreate this shao bing at home. The biggest tip to create that crispy outer layer is to bake over high heat for a short time. The vibrant green onions stay green while keeping the golden brown crispy crunch on the outside. Steps to make Green Onion Shao Bing Step 1: Prepare the dough Place flour in a large mixing bowl. Then, sprinkle yeast evenly on top. Using a pair of chopsticks, slowly stir in the water until they are no dry spots of flour left in the bowl. Clean the chopsticks, and knead it into a dough. Cover with a damp paper towel, then, place a lid over the bowl. Let it proof until 1.5X its original size, about 30-35 minutes. [Overproofing the dough will affect the texture once baked]. Step 2: Prepare the oil paste and green onions To make the easy oil paste, place flour in a bowl and heat the oil in a small pot. To check if the oil is ready, stick a chopstick in the middle of the pot. Once you see tiny bubbles form around the tip of the chopstick, then the oil is ready. Carefully pour the hot oil onto the flour, then stir to combine into a paste. Let it cool. Meanwhile, chop green onions and set them aside. Step 3: Roll and Bake Preheat oven to 475F°F (245°C). Next, dust the work surface with flour. Transfer the proofed dough over and roll it into a rectangle, about 2-mm thick (mine came to about 16″x11″). Using your hands, spread 2/3 of the oil paste on top, then sprinkle it evenly with salt and Chinese 5-spice powder. Place 2/3 of green onions in the middle of the rectangle, vertically. Press to adhere (see below). Lift the bottom dough and flip it over to cover the green onion. Gently press to remove air bubbles. Then, spread the remaining oil paste and green onion on top. Finally, bring the top dough to cover and seal all the openings. Then, flip over, so the seamed side is down. Make a sweet coating by whisking together maple syrup and plant milk. Brush the top generously with this wash. Then pack with sesame seeds. Gently pat to adhere. Cut into 6 equal portions. Transfer them to a lined baking tray. Bake for 12-15 minutes until golden brown. Serve as-is or cut it open and stuff with your favorite protein. Green Onion Shao Bing Cooking Tips Don’t overproof – A lot of recipes call for proofing until double its original size, but this recipe only needs 1.5X, and it’s quite speedy depending on the weather. Amount of yeast varies depending on weather, so if you have a colder weather, increase the amount by 1g. High heat baking – This recipe requires high heat for that quick rise in the oven to get that crispy outer layer while keeping the inside soft and fluffy. I placed mine on the 2nd rack from the top. My oven is older so if yours is new, you may need to lower the temperature but never go under 450F. If your Chinese 5-spice powder has less cinnamon taste, you may add a little sugar to the mix. A sweet wash (maple syrup and plant milk) at the top is needed to balance out the saltiness and makes it easier for the sesame seeds to adhere. Other bread recipes to try: Scallion Star Bread – baked Multi-layered Shou Zhua Bing – scallion pancake Curry potato bun This Green Onion Shao Bing has a crispy golden outer layer and packed with lots of green onions on the inside! It’s vegan, delicious, and easy to make! If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Green Onion Shao Bing (Baked Bread) This simple and delicious baked bread is crispy on the outside and packed with lots of aromatic scallions on the inside. They are best served hot as-is or stuffed with your favorite protein. 5 from 5 votes Print Pin Rate Course: Appetizer Cuisine: Asian, Chinese Keyword: Asianbread Prep Time: 20 minutes minutes Cook Time: 20 minutes minutes Dough resting time: 40 minutes minutes Total Time: 1 hour hour 20 minutes minutes Servings: 3 Author: woonheng Ingredients 300 g all-purpose flour 3 g instant yeast use 4g if weather is cooler 175 g warm water 150 g scallions 5.5 oz ½ teaspoon salt* see notes dash of Chinese 5-spice powder 2 tablespoon maple syrup See notes 1 tablespoon oat milk sesame seeds preferably raw white sesame seeds Oil Paste 3 tablespoons flour 4 tablespoons cooking oil Instructions Place all-purpose flour in a bowl then sprinkle yeast on top. Using a pair of chopsticks, slowly add the water while stirring the flour until there are no dry spots of flour left in the bowl. Then, switch to your hand and knead into a soft dough. Cover with a moist towel and place a lid over. Let it proof until 1.5X than its original size, about 30-35 minutes. While waiting, make the oil paste. Add flour to a bowl and heat the oil. (To test the oil readiness, stick a chopstick into the oil, once you see bubble forms around the tip of the stick, it’s ready). Carefully pour the hot oil into the bowl with flour. Stir to combine into a paste and let it cool slightly. Preheat the oven to 475F°F (245°C). Next, dust the work surface with flour. Uncover the bowl and transfer the dough over. Roll it out into a large rectangle aiming for 3mm thickness. Mine came out to a 16"X10" rectangle. Spread ⅔ of the oil paste over and place the chopped onions in the middle of the dough. Gently press green onions to adhere (see video or pictures above). Lift up the bottom layer and flip over to cover the green onions. Then, spread the remaining oil paste and green onions on top. Bring the top part over to cover and then pinch to seal all the openings. Flip it over so the seamed side is facing down. Now, whisk together maple syrup and milk together until incorporated. Brush the dough with a layer of wash. Then, pack the top with sesame seeds. Cut into 6 equal portions (I used a serrated knife). Transfer to a baking tray, 1-inch apart. Bake for 12 minutes until golden brown. (Fully baked bread will have a hollow sound when you tap on it. The inside should be fully cooked through as well). Serve hot as-is or cut it open and stuff with your favorite filling. Video Notes Highly recommend weighing the ingredients using a scale You may line the baking pan with parchment paper so you can easily lift them up when ready. If you can’t find raw white sesame seeds, you may use toasted but the bread will look darker once baked and may taste burnt if overcooked. For a less sweet wash, use 1 tablespoon maple syrup and 2 tablespoons plant milk 1/2 teaspoon of salt is just right for this recipe, you may adjust it down or balance it with some sugar if preferred. Feel free to pin the below picture on your Pinterest Board for easy reference. The post How to make Green Onion (Scallion) Shao Bing – Baked Bread appeared first on WoonHeng.

This vegan salmon bowl hits all the right spots! Scrumptious, simple, easy, and super yum with mayo and then scorched vegan cheese. I love wrapping tofu with nori/seaweed to create the seafood taste. I first shared this method for my Vegan Fish Head noodle soup a few years back and loved it so much. This...

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This vegan salmon bowl hits all the right spots! Scrumptious, simple, easy, and super yum with mayo and then scorched vegan cheese. I love wrapping tofu with nori/seaweed to create the seafood taste. I first shared this method for my Vegan Fish Head noodle soup a few years back and loved it so much. This time, I marinated the tofu first, then pan-fry with sauce before adding the nori. This prevents the nori from shrinking too much during cooking. Vegan Salmon Bowl Cooking Tips Types of rice – I personally love short grain or sushi rice for this bowl. However, other grains such as brown or Jasmine works too. Which tofu to use – I used firm tofu that were simply drained and pat dry. No press needed. If you look at the video, you’ll notice that my tofu slab looks like ‘sponge’ with holes. Those gems are needed to absorb the marinade. Use a spatula to transfer the tofu to avoid breaking them, if your tofu is softer. Yes, extra firm is great, you just need to marinate the tofu longer. Sauce – I have 2 types of sauces here, one for marinate and one for basting or seasoning. The marinade is a simple mix of soy sauce and kelp or dashi powder. For seasoning, I used mirin, hot water mix with kelp powder, soy sauce, sugar, and maple syrup. Please note that I used light soy sauce which is generally less salty with a touch of sweetness. Adjust the saltiness if other soy sauce is used. If you like teriyaki sauce, then check out this recipe. Is cheese necessary? It’s not, but it does adds an umami taste to the vegan salmon. If you don’t have a blow torch, you may place the cooked and wrapped tofu slabs on a baking pan, then top with vegan cheese and broil until it melts. This will also make the tofu drier though, so I suggest that you do this step quickly. How to Make this Delicious Bowl First, drain out the tofu water, then pat dry with a towel. Cut the block into 3 equal slabs or about 1.5cm thick. Place soy sauce and kelp powder in a pan. Marinate tofu (rubbing all sides with sauce) for about 15 minutes. Next, make the sauce. Place the mirin, hot water with kelp water, soy sauce, sugar, and maple syrup in a bowl. Stir to combine. Then, make the spicy mayo sauce by combining 3 tablespoons of vegan mayo with 1 tablespoon of Sriracha or chili sauce. Cut a nori sheet into 3 long strips, set aside. Heat a large non-stick pan over medium heat and add a drizzle of oil. Lower the marinated slab onto the hot pan. Cook in batches if needed. Pan-fry until a thin crust forms on both sides. Add 2-3 spoonfuls of sauce, and move the tofu around the pan to catch as much sauce as possible. TIP – What to do with the leftover sauce? Don’t worry, you can cook it further until thicken and drizzle it on top of rice (tastes just like unagi sauce). Or save it for other marinades. Once the tofu turns deep golden or when it has absorbs all the sauce, remove it from the pan. Place it on a nori strip and wrap around it. To serve, scoop rice into a bowl and top with furikake (rice seasoning made from seaweed and sesame seeds). Place tofu slab on the rice, add a few squeezes of spicy mayo, and a handful of vegan cheese. Using a blow torch, melt the cheese, then garnish with chopped scallions. Serve warm. This Vegan Salmon Bowl is made from marinated tofu wrapped in nori! It’s then mix in with spicy mayo and scorched cheese – what a DELISH YUM! If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Vegan Salmon Bowl made from Tofu This vegan salmon bowl is made from marinated tofu and then pan-fried till golden brown before basting with a delicious sweet savory sauce. Once it's wrapped with nori, the flavor immediately elevated to a delicious dish! It's simple and easy to make. 5 from 3 votes Print Pin Rate Course: Main Course Cuisine: Asian, Japanese Servings: 3 Author: woonheng Ingredients Cooked grains of choice 14 oz firm tofu cut into 3 slabs 1 tablespoon light soy sauce ¼ teaspoon dashi powder or kelp powder or mushrooms seasoning 1 Nori sheet – cut into 3 strips Sauce 3 tablespoons mirin ⅓ cup of hot water mix with 1 teaspoon kelp powder or use kombu dashi stock 2 tablespoons light soy sauce 1 tablespoon maple syrup ½ teaspoon sugar Spicy Mayo 3 tablespoons vegan mayo 1 tablespoon chili sauce or sriracha Garnish Cheese Scallions Furikake rice seasoning made from nori and sesame seeds Instructions Drain tofu, then pat dry with a towel. Slice into 3 rectangle slabs. Mix 1 tablespoon soy sauce and kelp powder in a pan (big enough to fit all the tofu). Marinate tofu for 15 minutes (rubbing the surface with the marinade). To make the sauce, combine mirin, hot water with kelp powder, soy sauce, maple syrup and sugar in a bowl. Stir to combine. To create a spicy mayo, mix together vegan mayo and chili sauce until incorporated. Next, heat a large non-stick skillet over medium heat. Add about a tablespoon of oil. Carefully slide marinated tofu onto the hot pan. Cook in batches if needed, adding more when necessary. Pan-fry until tofu is golden brown (the larger surface). Add 2-3 spoons of sauce. Gently push the tofu around the pan so it catches all the sauce. Meanwhile, place a nori strip on a plate. Lay the cooked slab on top and fold the nori needs over. Place cooked rice in a bowl and sprinkle with furikake. Next, top with vegan salmon, drizzle with spicy mayo, and top with a handful of vegan cheese. Using a hand torch, melt the cheese and garnish with chopped scalions. Serve warm. Video Feel free to pin the below picture on your Pinterest Board for easy reference. The post How to Make Delicious Vegan Salmon Bowl from Tofu appeared first on WoonHeng.

This green bean crispy garlic fried rice takes no time to make yet it’s DELICIOUS! Top with crispy garlic that you can make in one pan! Rice is a staple in my household, any kind actually. I have short grain, sushi, black rice, brown rice, Jasmine, and Basmati. Oh yes, glutinous rice too for my...

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This green bean crispy garlic fried rice takes no time to make yet it’s DELICIOUS! Top with crispy garlic that you can make in one pan! Rice is a staple in my household, any kind actually. I have short grain, sushi, black rice, brown rice, Jasmine, and Basmati. Oh yes, glutinous rice too for my sticky rice dumpling and dessert. It’s crazy to look at the pantry but I use a certain type of rice for specific dishes. For example, you can’t make porridge with basmati because it won’t break down like jasmine. So, what type of rice is great for fried rice, you asked? Well, most rice work. I’ve never tried with glutinous rice though because I usually fold and toss this type of rice with sauce instead of ‘fry’ them. Personally, I love brown or black (forbidden) rice a lot when I’m eating alone. Usually, for my kids’ lunch, I’ll use Jasmine or Basmati. Oh yes, this fried rice is simple! We need some easy meals in this busy life, right? Green Bean Crispy Garlic Fried Rice Cooking Tips Dancing rice – When making fried rice, I like to cook my rice until I see the grain jumping in the pan. This shows the rice is dry enough and fully cooked through as fried rice. Day old rice vs freshly cooked rice – I don’t have a preference, although, day old rice is quicker when I’m hungry. If you using freshly cooked rice, you’ll just have to let them cool down and uses a little less water when preparing it. Crispy Garlic – You can use mince or slice garlic in this recipe. The trick is to not cook the garlic over high heat or you’ll get burnt garlic. I’m using the same oil to sauté the mushrooms. Protein – I used firm tofu that I simply mashed and mushrooms. Mushrooms need to be sautéed until fragrant first before adding tofu. Tofu needs to be ‘brown’ to remove the moisture – trust me this step makes it look like ‘egg’. Greens – Fried rice is the best with green beans, greens’ stems or carrot. How to make green bean crispy garlic fried rice First, have your rice ready. Store-bought cooked rice or homemade version works – just be sure they are completely cool. Fluff using a pair of chopsticks or fork to loosen the grain, if needed. Second, chop all your aromatics and greens. I’m using Bunashimeji (Beech Mushrooms) and simply trim off the ends. You may use a brush to remove the debris or quickly rinse them. I would pat them dry if you pick the latter method. To keep things simple, I remove the drain out the tofu water and pat dry with a towel. Next, heat a pan or wok over medium heat and add enough oil to cook the garlic. This step is to infuse the oil with aromatics. You may use the same step for shallots if preferred. Once the pan is heated through, add the garlic, then, turn down the heat, and stir continuously to prevent garlic from burning. Sieve out the garlic for later use. Now, use the same oil to sauté the mushrooms until golden brown before repeating the same step with tofu. When tofu starts to brown, season with salt. Next push the ingredients to the side of the pan and stir-fry the green beans until it turns from light to darker green or until as crisp as you like. Add the rice, mushrooms seasoning, pepper, and soy sauce. Toss until all grains are well coated. Aim to cook until you see some grains start to jump from the pan. Taste test and season accordingly. Top with toasted sesame seeds, sesame oil, chili oil with sediment before serving. Other easy recipes to try: Curry Butter Spaghetti Thai Basil Fried Rice Edamame Mushrooms Stir-Fry This Green Bean Crispy Garlic Fried Rice is delicious, vegan, easy and tasty! If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Green Bean Crispy Garlic Fried Rice This Green Bean Crispy Garlic Fried Rice is packed with lots of crunchy green beans, tofu, sesame seeds! It's vegan, easy-to-make, simple, and it's my quick go-to meal for lunch or dinner. 5 from 2 votes Print Pin Rate Course: Main Course Prep Time: 10 minutes minutes Cook Time: 10 minutes minutes Rice Cooking Time (in rice cooker): 30 minutes minutes Total Time: 20 minutes minutes Servings: 2 Author: woonheng Ingredients 3-4 cups cooked rice used Basmati 4 garlic cloves sliced 3.5 oz mushrooms used Bunashimeji or Beech 4 oz firm tofu drained and pat dry ¾ cup of chopped green beans salt and pepper to taste ½ teaspoon mushroom seasoning ½ tablespoon light soy sauce or to taste drizzle of sesame oil toasted sesame seeds chili oil with sediment or to taste cooking oil US Customary – Metric Instructions Heat a large pan or wok over medium heat. Add about 1-2 tablespoons of cooking oil. Once the oil is heated through, turn heat to low-medium. Add garlic slices and sauté until they crisp up, stirring frequently to prevent burning. Turn down the heat further if it browns too quickly. Sieve out garlic and set aside. Using the same oil, sauté mushrooms until golden brown or aromatic. Push to the side and cook tofu until they have a light brown crust, adding more oil if needed. Season with a pinch of salt. Toss the ingredients together for a few seconds. Then, push them to the side of the pan, add another teaspoon of oil and cook green beans until they turn from light to darker green. Season with salt. Add rice, mushroom seasoning, pepper, and soy sauce. Toss everything together. Using the back of the spatula, loosen the grain if needed. Cook until the grain starts to jump up from the pan. Garnish with toasted sesame seeds and chili oil with sediment. Serve hot. Video Disclaimer: This post contains Amazon affiliate links. This means if you decide to purchase through my link, I will receive a small commission for qualified purchases. Some products shown may have different brands from Amazon that I recommend as a suggestion. The links are embedded in the picture or shown as hyperlinks. Please note that the sauces generally have a lower price at the store. Feel free to pin the below picture on your Pinterest Board for easy reference. The post Easy Peasy Green Bean Crispy Garlic Fried Rice appeared first on WoonHeng.

This marmite lotus root is inspired by a famous dish that my family loves to order at Fan Cai Xiang – a vegetarian restaurant in Kuala Lumpur, Malaysia. Marmite has been a part of my diet ever since I was a kid. This savory spread is very versatile. I used it with porridge, make soup,...

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This marmite lotus root is inspired by a famous dish that my family loves to order at Fan Cai Xiang – a vegetarian restaurant in Kuala Lumpur, Malaysia. Marmite has been a part of my diet ever since I was a kid. This savory spread is very versatile. I used it with porridge, make soup, or as a ‘jam’ for toast. I’ve always loved Marmite more than Bovril (a beef extract) even before I was vegetarian. Marmite is a common ingredient to elevate a savory dish and can be found on the menu at Dai Chow or restaurants alike. This spread was not readily available when I first came to the US so I always packed a large jar with me every time I visit home. Now, you purchase it online, or at stores like WorldMarket and Kroger. Marmite Lotus Root Key Ingredients Lotus root – It’s often used as the main ingredients for a savory soup and stir-fries. Once you’ve coated lotus root with batter and fried, it remains crunchy and sweet. Tip – cut into 1cm thick rounds as too thin will reduce the crunchiness. Marmite – it’s a savory yeast spread that taste so good in soups, stir-fries with high content of B12. Seasoning – I’m using light soy sauce, vegan oyster sauce on top of marmite. To balance the saltiness, a combination of sweetener gives this dish a perfect savoriness. So, I used maple syrup and sugar. How to make Marmite Lotus Root Making this dish is as simple as the steps below! Prepare the lotus root Peel off the skin and trim both ends. If you plan to keep the skin on, lightly scrub the root with a brush. Then, slice each root (rhizome) into 1-cm thick rounds. Make a batter and prepare the sauce Whisk together all-purpose, rice flour, and plant-based milk (I used oat milk) until well-combined. If it’s too thick, add 1-2 tablespoons of water and whisk again. Check the consistency – dip lotus root and it should run through the holes and cling to it nicely. To make the sauce, first, dissolve marmite in hot water. Then, add the light soy sauce, vegan soy sauce, maple syrup, and sugar. Whisk until the sugar is dissolved. Cook Lotus Root – Fry or Air-fry Method 1 – Fry Fill a large pan with enough oil (rise up to 1-cm to the side of the pan). Heat to 350°F (175°C). To check if the oil is ready, you can either test with a cooking thermometer or chopstick. If you see bubbles forming around the chopstick, then, the oil is ready. Or drop a tiny blob of batter into the oil, if it starts to sizzle, the oil is ready. Dip lotus root in batter, shake off excess, and carefully lower it into the hot oil. Add as many lotus roots as the pan fits, slightly apart. Fry until golden brown for about 3-5 minutes on each side, flipping occasionally. Remove and transfer to a wire rack to keep the crunch. (Frying time varies depending on the oil’s temperature). Method 2 – Air-Fry Preheat the air fryer to 390F (about 3 minutes). Grease the inner rack and arrange the coated lotus root in one single layer. Spray the top with additional oil. Air-fry until golden, about 8-10 minutes, with a flip in between if needed. Toss with sauce To serve, place the sauce in a heated pan and cook until it starts to thicken. Add the lotus root, then quickly toss with the sauce until well coated. Garnish with sesame seeds before serving as-is or with a bowl of rice (my favorite way). Marmite Lotus Root Cooking Tips Cutting method – The original dish that I’ve tried at Fan Cai Xiang is in matchstick form. I wanted to keep the lotus root shape so I sliced them in 1cm thick rounds. This size keeps the lotus root crunch but thin enough to catch the sauce nicely. Batter consistency – I used all-purpose and rice flour along with oat milk to create a thick batter (with additional 1-2 tablespoons water if needed). To check the consistency, dip cut lotus root in the batter and make sure it covers all the open areas such as the holes (see video). That being said, you can definitely use gluten-free flour and adjust the water amount until you get the consistency as shown. Sauce – A savory and sweet combo made from a combination of umami sauce such as vegan oyster sauce, soy sauce and balance with two types of sweetener – maple syrup and sugar. Air-fry vs fry method – the fried version is a little more puffed up compared to the air-fried. Air-fried usually loses some of its crispiness after a while, so I suggest that you keep them warm in an oven if you are frying in batches. This Marmite Lotus Root is crunchy on the inside and savory on the outside. It is vegan, allium-free, and super YUM! If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Marmite Lotus Root This marmite lotus root is crunchy on the inside and flavorful with a sticky savory sauce. The recipe is vegan, allium-free and easy to prepare. I shared two ways to prepare the lotus root – fried and air-fried. Print Pin Rate Course: Appetizer, Main Course, Side Dish Cuisine: Asian, Chinese, Malaysian Keyword: Alliumfree Prep Time: 15 minutes minutes Cook Time: 20 minutes minutes Total Time: 35 minutes minutes Servings: 2 Author: woonheng Ingredients 1½ lbs lotus root Batter 90 g rice flour 90 g all-purpose flour 1 cup plant milk + 1-2 tablespoons water Sauce (see notes) ½ tablespoon marmite ½ cup hot water ½ tablespoon light soy sauce (see notes) ½ tablespoon vegan oyster sauce 1 tablespoon maple syrup 1 tablespoon sugar Garnish toasted sesame seeds Instructions Prepare the lotus root: Peel off the skin and trim off the ends. Slice each rhizome into 1-cm thick rounds. Create a batter by whisking together rice flour and all-purpose flour with 1 cup of plant milk. If it’s too thick, add 1-2 tablespoons of water. The consistency should be thick enough to coat the lotus root with little dripping. To fry the lotus root, add enough oil to a large pan or wok and heat it to 350°F (175°C). Dip lotus root in the batter. Carefully, lower the lotus root into the hot oil. Add as many coated lotus roots as the pan fits with a slight gap. Use a tong or chopstick to flip while cooking. Fry until both sides are golden brown, about 3-4 minutes on each side. (tip: let crust forms before flipping) Fry for a little longer if you want a deeper color. To air-fry, preheat to 390F (200°C). Then, grease the inner rack with oil. Place battered lotus root in and spray the top with additional oil. Air-fry until golden brown, about 10-12 minutes (please take a peek once in a while to avoid over cook) with a flip in between. Repeat either method until all lotus root is fried. Prepare the sauce. Whisk together marmite, water, soy sauce, vegan oyster sauce, maple syrup, and sugar in a bowl until sugar is dissolved Heat a pan over medium heat. Slowly pour the sauce in. Stir with a spatula and cook until the sauce starts to thicken. Add the lotus root and quickly toss to combine. Serve warm with sesame seeds with a bowl of rice. Video Notes If you haven’t tried marmite before, please start with the lower amount. The sauce is thick and please add more water and adjust the taste for a more saucy dish. Please note I’m using light soy sauce which is less salty than the original. If you use other soy sauce, please adjust the amount of saltiness accordingly. Feel free to pin the below picture on your Pinterest Board for easy reference. The post How to make Marmite Lotus Root at home? appeared first on WoonHeng.

This vegan curry butter spaghetti is as easy as it is and as tasty as it looks. Only 30 minutes (or less depending on the noodles or pasta you are using), this slurpilicious bowl is savory and yummy! Spicy, slurpy, creamy in one bowl – what’s not to love about this dish, right? Is this...

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This vegan curry butter spaghetti is as easy as it is and as tasty as it looks. Only 30 minutes (or less depending on the noodles or pasta you are using), this slurpilicious bowl is savory and yummy! Spicy, slurpy, creamy in one bowl – what’s not to love about this dish, right? Is this a traditional dish? Well, maybe not but it’s inspired by dry curry dishes from Malaysia. The word dry is a little confusing if you haven’t tried the dish before because you may be thinking of dry spice. It’s actually a curry that’s reduced into a thick sauce, almost gravy-like consistency. While my recipe may not have the thickness of dry curry, it definitely is a drier version compared to normal curry. Each noodle thread clings to the spicy sauce perfectly with a slippery touch from the butter. It’s just so delicious and you won’t believe it takes less than 30 minutes to make! To keep things simple for my quick meal, I’m using Mama Lam’s vegan Malaysian curry paste. I have heard of this brand a long time ago but never got to try it. The paste comes in mild or medium, and I love how the taste brought me back home. Some other brands that I like include Mekhala Living, Ayam’s Brand (check the ingredient), and some local curry pastes. How to make vegan Curry Butter Spaghetti It’s super simple and easy! First, cook your spaghetti as directed (always season your water with salt) – save some starch water for the curry. Next, prepare the curry. Towards the last few minutes of cooking the spaghetti, heat a pan with oil. Temper curry leaves (optional step but highly recommended especially if you can find fresh curry leaves). Add the curry paste, quickly stir to combine. Add the coconut milk and stir – the color will change from red to a nice golden combination. Season with mushrooms or umami (Yondu) seasoning. Add the pasta water and bring to boil. Taste test and season accordingly. I didn’t add any additional salt to mine. Ladle the curry into a bowl. Drain out the spaghetti and add to the bowl. Add a blob of butter and toss noodle with curry until well combined. Garnish with chopped scallions, fried shallots and serve hot. Vegan Curry Butter Spaghetti Cooking Tips Can I use other noodle or pasta? Yes, please adjust the curry amount accordingly. Some noodles absorb more curry compared to others such as vermicelli. Can this be gluten-free? Yes, you can use rice ramen or vermicelli. Curry paste – I used ready-made and adjusted the taste with mushrooms seasoning. If you like to use homemade sambal, please check this recipe. Yes you can add other proteins such as pan-fried tofu or curry marinated tofu and other blanched or stir-fried vegetables such as bok choy, broccoli to make a complete meal. Check out my other noodle recipes Curry Chee Cheong Fun – my favorite Malaysian breakfast! Kung Pao Noodles – super easy and flavorful Black Garlic Chili Oil Noodles – another quick and easy meal This Vegan Curry Butter Spaghetti is ready in < 30 minutes! It’s delicious, creamy, and slurpilicious! If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Vegan Curry Butter Spaghetti This vegan curry butter spaghetti is simple, buttery, and slurpilicious! Look no further for a delicious, creamy, spicy dish that takes less than 30 minutes to make. 5 from 1 vote Print Pin Rate Course: Curry, Main Course, Side Dish Cuisine: Asian Keyword: 30-minute Prep Time: 5 minutes minutes Cook Time: 20 minutes minutes Total Time: 25 minutes minutes Servings: 1 Author: woonheng Ingredients 1 serving spaghetti 2oz dried/quarter sized bunch salt 1 tablespoon vegan butter used Miyoko's 1 stalk scallion chopped 1 tablespoon fried shallots Curry 1 tablespoon cooking oil few curry leaves 1 – 1.5 tablespoon curry paste ¼ cup coconut milk ¼ teaspoon mushrooms seasoning or ½ tablespoon of Yondu ½ cup of pasta water plus more if needed Instructions Fill a pot with enough water to cook 1 servings of spaghetti. I used about 5 cups with 1 teaspoon of salt. Cook spaghetti as directed on the package. During the last few minutes of cooking, heat a large non-stick pan with oil over medium-high heat. Add curry leaves and let it sizzle (temper) for a few seconds. Add the curry paste and give it a quick stir. Pour in the coconut milk and add the mushroom seasoning, then stir to combine. Finally, add the pasta water and stir. Taste test and season with more salt if needed. Ladle the curry into a bowl. Strain out the spaghetti and add to the bowl. Top with butter and toss to combine. Garnish with scallions and fried shallots before serving. (You may add your favorite protein toppings such as tofu, marinated tofu and blanched/stir-fried vegetables for a complete meal) Video Notes Spaghetti cooking time varies by brand – please check the package instruction I used Mama Lam’s curry paste (check their website for vegan version) or you can use homemade sambal Other curry paste alternatives include red or yellow Coconut milk I used – Savoy. Feel free to pin the below picture on your Pinterest Board for easy reference. The post How to make 30-minute Vegan Curry Butter Spaghetti appeared first on WoonHeng.

When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.

The tomato soup to make if you have a good blender and a haul of tomatoes. Tomatoes, onions, garlic, and a red pepper are roasted, then seasoned with a touch of smoky paprika. Couldn't be more simple or flavorful.

Continue reading Roasted Tomato Soup on 101 Cookbooks

This is a variation of the roasted tomato soup recipe I featured in Super Natural Cooking. I love it because it’s one of those recipes that is quite simple, but the results are absolutely chef’s kiss. You use just a handful of ingredients – tomatoes, garlic, red pepper, etc. – then slice and roast them to the point of browning and collapse. Puree, season with a kiss of smoked paprika, and enjoy. That’s it. Roasted Tomato Soup: Inspiration The inspiration for this soup came years ago when I picked up a Mariquita Farm Mystery Box. So heavy, I suspect it weighed in the thirty pound range. The bus was overflowing with a rainbow of produce – little gem lettuce, Hungarian spicy peppers, lacinato kale, Danish carrot beets, minicor carrots, tomatoes, sweet peppers, chard and scallions. Hidden beneath the rest of it, at the very bottom, so as not to crush her leafy neighbors, was a hefty rouge vif d’estampe pumpkin the color of a fiery sunset. Plenty to keep the kitchen lively in the coming week. But we started by reaching for the tomatoes – slicing them, dicing, and enjoying them raw. And there *still* were plenty that needed to be used up. I thought of the roasted tomato soup in Super Natural Cooking, fired up the oven, and started slicing. Roasted Tomato Soup: Variations Too Hot To Use The Oven: Use the grill to cook everything in place of the oven. Puree, load with toppings and enjoy! Make it Chunky: Save a few of the roasted tomatoes from the blender. Chop those by hand and stir them back in after blending the rest. Serve it Chilled: I tend to serve this soup heated, but you can serve it hot, cold – or whatever the weather calls for. And you can do it a day or two in advance if need be, it keeps well refrigerated. What to Serve with This Soup Serving a soup like this along with some freshly baked bread is the way to go. Some favorite options: Lemon Focaccia: don’t skimp on the toppings here Cheddar Jalapeño Oatmeal Bread: might be my favorite of this list of options Zucchini Bread: well-toasted and smeared with a herby compound butter Six Seed Soda Bread: Seed crusted . Bonus points for adding a compound butter here as well. Easy Little Bread: yeast-based, farm-style loaf, made from rolled oats and a blend of all-purpose and whole wheat flours. More Soup Recipes Tortellini Soup Wild Rice Soup Roasted Tomato Soup Lively Up Lentil Soup Split Pea Soup Miso Soup Ribollita All soup recipes If you enjoy making soups as much as I do, you’ll want to start making your own homemade bouillon powder. So easy, and nice to keep on hand! More Tomato Recipes Roasted Cherry Tomatoes Roasted Tomato Salad Rustic Tomato Tart Simple Tomato Soup Five Minute Tomato Sauce Heirloom Tomato Salad Simple Bruschetta Roasted Tomato Salsa All the tomato recipes Continue reading Roasted Tomato Soup on 101 Cookbooks

We purchased an induction stove a few months back. I cook on it three meals a day, and then some. This is an ongoing list of all the things I love, loathe, and am surprised by related to induction cooking.

Continue reading My Induction Stove: Pros, Cons and Real Talk on 101 Cookbooks

For anyone induction curious, this is a page that talks about my experience using an induction stove. We purchased a Bertazzoni induction range in late 2023, and it seems like a lot of you have questions. I’m happy to relay my first person account as someone who is a serious home cook. I write cookbooks, test recipes professionally, and generally hit any stove (and kitchen!) pretty hard. Update: It’s now late 2025, and I’m going to thread a few thoughts in now that I have two years of induction experience. Most of my initial thoughts hold up. An Induction Stove: Why now? I’ve cooked primarily on Viking ranges for the past fifteen years. Amongst other issues, we’ve always had trouble with the igniters related to the oven. Recently, our Viking gas range racked up more repair bills than it was worth, so we had a recycler come pick it up. We needed a replacement, and I figured it was as good a time as any to see if we liked induction. As I write this, we’re a couple months in, and I suppose the main question is, would we make the same purchase today? The answer is a very strong yes! The Bertazzoni and I have become easy friends. The jury is out on how it will hold up over time, but I am generally thrilled with the induction side of things. There are a few downsides though, so let’s talk though the details. Induction Cooking: Some of the things I love! I’ll continue to add to this list as my experience cooking with induction develops over time. For now, these are my thoughts after about three months of daily cooking on this range. It has an induction stovetop and electric oven. Speed: The induction burners are wildly fast. I think of all the weeks of my life I’ve wasted standing around waiting for water to boil. Friends, I’m here to tell you, this alone is a game changer. So incredibly fast. Dreamy cleanup: My days of cleaning crumbs and spills out of the cracks in my stovetop are over. A few gentle swipes with a soft sponge is usually all it takes to get things back to looking new. Breathe easier: Induction seems to translate to better air quality in the kitchen when compared to gas. I could see it when running our air filter in the kitchen while cooking with gas. The air filter would signal a drop in air quality. I’m not seeing the same drop with induction. If you search for “induction better air quality in your home” you can read more about this from a number of sources. Steady simmer: The induction burners pass the low, low simmer test. I often have something going at a low simmer (for ex: this ragù or soup). One of my pet peeves is gas burners often cut out, or, don’t allow for a true low simmer. The induction here gives real nuanced degrees of control in the low range. Good oven modes: Specific to the Bertazzoni, the oven modes on it are great. They include a “bottom bake” and “top bake” mode. So, for example, if a pie you’re baking is getting a little dark on top, you can switch to “bottom bake” mode and that takes some of the intensity off the top of the pie. No official “proof” mode on mine but the oven light works nicely for keeping dough cozy. Durable: Also related to the Bertazzoni. We’ll see over time, but short-term indications are strong. While baking sourdough I accidentally bounced the hot cast iron lid of my dutch oven off the oven door glass. Miraculously it didn’t shatter. We hit this thing hard, every day. Update: So far, it’s still holding strong! We’ll see, now that we’re out of the two year warranty zone. Lol. Things I Don’t Love about My Induction Stove: You can see the Bertazzoni being installed up above. I was genuinely nervous about swapping out the gas range. I absolutely count on having reliable cooking appliances in my kitchen, so anytime there’s a shake up I cross all my fingers and toes. In this case, we fired it up, and this beauty has been going hard in the months since. That said, here are a few of the things I’m putting in the negative column. Focused burner intensity: The heat from each “burner” is intense and very focused, particularly at higher settings. If you remember those old-school cigarette lighters, the ones they used to have in cars, the intensity reminds me of that. Like, if you burned something with one of those lighters it was a perfect circle burn. So, in this case if you walk away with something in a skillet wider than the burner heating element, you run the risk of scorching/burning the ingredients onto the pan exactly where the heating element is. It’s just something I need to be more mindful of. 220v: We had to put in 220v power to enable this range. So, an added expense here. To be fair, this isn’t necessarily an issue specific to induction, we’ve had to run 220v to another gas/electric range in the past. It’s just an expense you should be aware of when you’re looking at new stoves. Bad popcorn: Related to the above note. I still haven’t cracked the code here. Even at settings 5 or 6 I’m burning part of the popcorn to the bottom of the pan. Cooking on glass. I have trouble keeping the pan on the glass. This is taking some getting used to. You need to keep your pans in direct contact with the stovetop or you lose the heat. I was used to being more physical with my pans while cooking, lifting them up, moving them around a lot, but cooking on induction has quieted things down a bit. Learning curve. Pots & Pans: I had to evaluate which pans could make the jump to induction, not all will work. I’ll do a separate post at some point related to the ones that have become go-tos. A preview: I haven’t loved using my largest All-Clad skillet on induction, but the All-Clad saucepan I bought is perfect. I’m enjoying the performance of a range of carbon steel pans with induction *and* they’re much less costly. And my enameled cast iron is a dream to use here. I reach for it constantly. The verdict: Update 9/2025: After two years, I suppose the real question is, would I repurchase this induction range, and the answer is a resounding absolutely. I thought I’d miss cooking with fire more than I do. Thankfully, we do plenty of outdoor cooking over open flame up on the patio or when we’re camping – so this became a non-issue. Although it was the thing I was most nervous about! Let me know if you have any specific questions related to induction stoves, cookware or anything I missed here. Continue reading My Induction Stove: Pros, Cons and Real Talk on 101 Cookbooks

Classic sugar cookies topped with royal icing provide the perfect blank canvas for all your cookie design daydreams. These are my tips for getting your cookies just right.

Continue reading Sugar Cookies with Royal Icing on 101 Cookbooks

My love affair with sugar cookies, specifically the iced ones, runs deep. In large part because they allow for endless personalization. Whatever is going on in life, you can come up with a special iced sugar cookie as the ultimate home-baked gift. Birthdays, celebrations, holidays, milestones, literally anything. Blank canvas in cookie form. I also like to bake off batches and mess around with designs the way I might play around in a sketch book – inspired by color, a season, a fabric, an artist. The inspiration here is endless. This is the most recent collection I made, loosely channeling “end of summer” vibes – stripes and sherbet shades. The two components you need to get right are the cookies, and the icing. Here are my thoughts on both before we jump into the recipes down below. Sugar Cookies: The Foundation Let’s talk about the foundation to start. You want your cookies to taste good, not just look interesting. So, I’ll start by noting that I’m not in the camp that bakes pale, super blond sugar cookies. I see a lot of them out there. The cookies with little (or no) color baked into them. When you let your cookies get golden at the edges, and when you’ve rolled them out about 1/4-inch thick, you get nice toasted sugar and brown butter notes along with a cookie that has really good structure. Once cooled they’ll give you a bit of snap when you break them, certainly at the edges. I love this. So that’s what I’m going to guide you toward in this recipe. The recipe below leans classic, I also often make a wonderful version using 100% whole wheat you keep whole wheat pastry flour on hand. Royal Icing: The Flare Royal icing is a simple mixture of egg white, powdered sugar, a bit of water (or other liquid), and a bit of flare if you like – extracts, etc. It’s sweet, sets up nicely enough that you can draw, paint, and sketch on top of it. You can also embed sugars, sprinkles, and other delights in the icing when it is still wet. I like to use dried egg white powder in place of egg whites for a number of reasons. But primarily because you avoid raw egg when you take this approach. Egg white powder is easy to source and the bag I bought recently won’t expire for over a year. Sugar Cookies: Ingredients Let’s talk through a few of the key ingredients here. I have some thoughts! Powdered Sugar: I tend to buy organic powdered sugar, it isn’t as bright white, but I don’t mind. While mixing, at first you’ll think, “yikes, this looks a little grey” – don’t worry, it brightens up as you mix. The sugar cookies here are dressed up with royal icing made with organic powdered sugar, so if you’re ok with the whites pictured in these cookies, use them as a reference. Egg white powder: Using it eliminates the need to use raw egg whites in the icing. This is the kind I tend to use. It’s a bit spendy, but a little goes a long way. A bag takes while to work through, so once you have a bag, you’ll be set for a good stretch of cookie making. It also keeps, well sealed, for a very long time. Decorating: For these cookies I used edible markers to make the stripes and designs. There are lots of them out there in a range of colors. I tend to like to use these colored markers in place of using food dye to color the royal icing, because it has a nice aesthetic and allows you to do fine work and details. Alternately, for coloring batches of royal icing, I’ve been using these natural food colors. I buy them individually (red, blue, yellow) and blend the colors to my liking. Thin your royal icing with more water to achieve a more translucent look. Sugar Cookies: The Method Here are some photos that might be helpful as you walk through how to make these cookies. Shape and stamp: Once you’ve mixed your cookie dough, let it chill and rest for a few hours, then roll it out. I tend to go 1/4-inch thin, or a shade less. Use whatever you can imaging to stamp your cookies – traditional cookies cutters, by hand with a knife, little cups, etc! Bake: Here you can see that I like to bake some color into my sugar cookies (above). The flavor is toasty and wonderful. Piping Icing: You don’t need to have special pastry gear to decorate cookies. I typically fill a baggie, and snip of the tiniest bit of one corner. It does the job. Flood cookies with icing: Pipe a line around the perimeter of each cookie. Fill in the rest, guiding icing into any gaps with a skewer (or something similar). Let the icing set completely, ideally, overnight (see below). You can see this process in the video down below. Add special designs, patterns, and colors: Now the fun really starts. Customize your cookies using edible ink pens and/or colored royal icing and allow to completely dry. Video: Decorating Sugar Cookies More Cookie Recipes Chocolate Cookies Shortbread Whole Wheat Sugar Cookies Snickerdoodles Triple Ginger Cookies David Lebovitz’s Great Chocolate Chip Cookies The World’s Best Cookies all cookie recipes Continue reading Sugar Cookies with Royal Icing on 101 Cookbooks

Colorful and bright, this Mediterranean pasta salad is punctuated with bursts of flavor from briny olives, cherry tomatoes, and fresh herbs. The creamy dressing is tzatziki inspired with grated cucumber, garlic and salted yogurt. The perfect lunch!

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Let’s talk pasta salad. I know we’ve done a few versions over the years together, but this one has been a go-to recently. It is a Mediterranean pasta salad. Ish. And it fires on all engines. It is flavor-packed, nutritious, and the leftovers are legit amazing. You start with a base of good pasta. Beyond that, there’s a blast of green from fresh herbs, flecks of briny olives, and pops of tomato goodness. The creamy, tzatziki-inspired yogurt dressing is punctuated with garlic, grated cucumber and herbs and coats the pasta beautifully. The whole thing is a shade over the top, admittedly a bit maximalist, but it’s a favorite feel-good lunch around here. A few more details. This Med-centric pasta salad is loaded with quick marinated cubes of tofu vamping for more typical feta cubes. Record scratch, I know. If this hurts your sensibility, no problem. Use feta. Or do a combination. I find using the tofu keeps me going throughout the afternoon, and the yogurt brings plenty of creaminess in place of a soft, salty cheese like feta. Lastly, this recipe makes a lot of pasta salad so it’s the perfect sort of recipe for Sunday meal prep. Mediterranean Pasta Salad: The Main Ingredients Pasta: Use whatever your favorite short pasta you like here. I love the Sfoglini Whole Grain Reginetti for pasta salads like this — it’s what you see pictured above. The texture and flavor is great and you get a good bump of protein and fiber over a white pasta. Penne, rigatoni, and farfalle are alternate pasta shape that work great here. Cucumber: This recipe calls for two. You grate one and stir it into a tzatziki inspired, garlic-boosted yogurt sauce. The other is chopped into tiny cubes and tossed into a big bowl with the pasta and the other ingredients. Olives: Use dry, oil-cured black olives if you have them, but don’t sweat it if you don’t. I’ve done this pasta salad with a wide range of olives in the past, some are better than others, but you’re going to get that briny, salty punctuation whatever olives you choose. Big, meaty green Castelvetrano olives are another favorite, but a canned black olive can do the job as well. Yogurt: As long as it’s plain, use what you’ve got in your fridge. Greek yogurt will make your sauce quite a bit thicker, but everything is getting well tossed together, it all works itself out. And low-fat yogurt is also fine if that is what you keep on hand. Long way of saying, don’t make a special trip to the store to get an alternate yogurt if you already have some. The spirit of this whole recipe is adaptability. Tomatoes or Other Seasonal Vegetables: If tomatoes are in season, use cherry tomatoes here. Bonus points if you make them roasted cherry tomatoes. For example, if it’s spring, swap in something equally colorful and seasonally specific – cooked favas, blanched asparagus, and or spring peas. Herbs: The yogurt sauce calls for dried herbs, and the pasta salad calls for fresh. The more the better as far as I’m concerned. I often season the yogurt with a good amount of za’atar, but you might have dried thyme or dill and prefer to use that. Finishing the pasta salad with a pile or fresh arugula, basil leaves, or cilantro are all good options. Tofu or Feta: Making this with cubed tofu in place of feta will likely draw some sneers, but honestly, it’s not a bad way to roll. I like the added protein boost. Leftovers! The leftovers here are great. Especially the day after, and the day after that. Day three and the pasta texture changes and loses some structure. By day three, I’m a pass. Before that, the pasta holds up, the herbs and onions infuse the creamy dressing and cucumbers. It’s on par with a good day-old macaroni salad, but loaded with good stuff like tomatoes, cucumbers, herbs and olives. More One-Bowl Pastas & Pasta Salads Fregola Sarda Easy Tomato Pasta Salad Pasta with Smashed Zucchini Cream Macaroni Salad Pasta with Creamy Crushed Walnut Sauce Pasta with Etruscan Sauce Harissa Spaghetti all pasta recipes Continue reading Mediterranean Pasta Salad on 101 Cookbooks

Savory pie people, these mushroom hand pies are for you. Mushrooms, charred scallions, sesame, and miso come together in these portable pockets of deliciousness. You get creaminess from a bit of cheese, and each bite delivers the magic of a golden, flaky pie crust.

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I haven’t been this excited about a recipe in a long time. These mushroom hand pies are something special. I mean, just look at them! Deeply roasted mushrooms and charred scallions are tossed with a lemony-miso paste and tucked into a golden pastry crust spiked with just enough cheese to make things creamy. If you like a bit of kick, add some chili crisp or Calabrian chili paste. So good! The Inspiration This is basically a pantry recipe at its core. I had a lot of mushrooms on hand, I also had dough ready to make one of my favorite pie crusts, so those were the two set variables. Also, these peach hand pies were so fun to make recently, I decided a savory hand pie was in order! From there, other ingredients I keep on hand entered the equation – miso, toasted sesame oil and seeds, scallions, lemon. I felt like roasting was the call here on the cooking front, it concentrates the flavor in the mushrooms and scallions with the bonus benefit that baking drives off much of the extra moisture in those ingredients. If you had a grill going with a griddle on it, you could cook the mushrooms and scallions that way as an alternative. Mushroom Hand Pies: Ingredients Mushrooms: This is your substantial base, and main player. The mushrooms bring earthy savoriness, and you can use whatever varietal(s) you love – oyster, maiitake, cremini, whatever! Or use a blend of types for a mix of textures. Also, I like to slice the mushrooms thinly for this filling, but you could also chop them for a different texture if you like. Miso: Brings depth, flavor, umami-boost, and savoriness. The miso here helps bind the filling and bridges all the ingredients. Charred Scallions: The scallions bring the green here. As well as onion-y goodness that works so well with mushrooms. The kiss of browning and char is flavor bliss and brings a bit of edge to the whole medley. Sesame: I double down on the sesame flavor here using both toasted sesame oil and sesame seeds. And while I’m normally judicious with toasted sesame oil use (because it can be overpoweringly strong), I go hard here so the flavor stands up to the pastry and other mushroom filing components. Cheese: Strong flavor and a creamy way to bring everything together – these are the goals with the cheese here. My preference is gruyere or white cheddar to complement the mushrooms. Pie Dough: Your hand pies are only as good as your pastries. I use this pie crust. And because today’s mushroom hand pie recipe is savory I leave the sugar out of the pie crust. How To Make Hand Pies Here’s the step-by-step of how to make these hand pies. You start out by roasting your mushrooms and scallions and then combining it with a miso-lemon paste and some grated cheese for a strong filling. (photo below) You roll out your pie dough and then use a cookie cutter to set the shape for your and pies. (photo below) Load up the circles of pie dough with mushroom filling and be sure the edges are brushed generously with egg wash so the edges of the pie crust seal nicely. The home stretch! Arrange another pie dough circle over the filling, seal well by pressing with your fingertips and/or using a fork around the edges of each hand pie. Allow to chill in a freezer for a bit, then brush with egg wash, sprinkle with sesame seeds and slash to allow steam release. (pictured below) Bake until beautifully golden and gorgeous! Make Ahead: The two main components here are the pie crust and the filling. Both can be prepped ahead of time. Pie Dough: If you keep pie dough in the freezer, transfer it to your refrigerator a day before you want to roll out and fill your hand pies. Filling: You can make the mushroom filling a few days in advance of filling your hand pies. Freezer Hand Pies: Once you’ve assembled your hand pies, they freeze wonderfully. Freeze in a single layer on a parchment-lined baking sheet or plate. Transfer to a container for up to a couple months. When you’re ready to bake the hand pies, brush them with eggs, sprinkle with sesame seeds, and cut a couple slashes in the top of each pie before placing in the oven. Make It Pretty I just want to call this detail out – the egg wash is key. It helps make your pies golden and glossy. It’s also the glue that enables the sesame seeds to stick through the baking process. Mushroom Hand Pies: Variations Spicy: if you don’t have chili crisp, use your favorite heat-boosting go-to. This could be Calabrian chile paste, curry paste (thinned out somehow), shichimi togarashi, etc. No Scallions?: You can substitute onions, shallots, or leeks. Toasted Nori: If you have some toasted nori on hand, crush it into small flakes and sprinkle a couple teaspoons it into filling. More Pie Recipes Shaker Lemon Pie Pumpkin Pie Deep Dish Quiche Shaker Apple Pie Vegan Samosa Shepherd’s Pie Vegetable Pot Pie Berry Pie Peach Hand Pies Coconut Cream Pie More Mushroom Recipes Mushroom Ragù Stuffed Mushrooms Mushroom Lasagna Mushroom Casserole Mushroom Stroganoff Mushroom Scallion Tartine with Poblano Yogurt Baked Mushrooms with Miso Butter Roasted Mushroom Sandwich all mushroom recipes Continue reading Mushroom Hand Pies on 101 Cookbooks

Everything you love about a classic blueberry muffin, but with a hint of lavender and buttery oat streusel tops people inevitably eat first.

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Every baker has a blueberry muffin recipe, but not everyone has a version like this one. These muffins are stand-out for a couple reasons. A trace of lavender is blended into the sugar, just enough harmonize with the berry notes. And each muffin is crowned with a crumble, packed with buttery oats, as the topper. The kind you find on your favorite baked fruit crisp. These are berry-streaked wonders, naturally floral without being too strong or perfume-y. You. should. absolutely. bake. some. Blueberry Muffin Ingredients A few notes on some of the main player ingredients. Blueberries: Beyond summer berries, or berries I’ve frozen for later use, frozen wild blueberries are what I typically reach for when baking these. I like their size and concentration. But standard blueberries are a-ok as well. Yogurt: I use whatever full fat yogurt I have on hand for these because it’s typically what I keep around. If you have buttermilk instead, that’s a reasonable swap. Oats: Use standard oats here, skip the instant oats. Lavender Sugar: You’ll make a quick version by pulsing a bit of dried lavender with brown sugar in a food processor or high-speed blender. We grow some lavender here, so I dry my own (here’s a post on how to dry herbs). There’s also this post on working with edible flowers. Crumble Topping: Quick to make, this is simply a streusel crumble made from many of the same ingredients you’ll be using for the muffin batter component. How To Make Blueberry Muffins with Lavender It might be helpful for you to see what this process for making these muffins at various stages: Make the lavender sugar, it goes into both the crumble top, and the muffin batter. Make the quick dough for the crumble top and pop it into the freezer. Mix the dry ingredients. You mix the wet ingredients and then you’ll combine them – as pictured below. Avoid over mixing to keep your muffins tender. Mix just enough that there are only a few dry streaks visible. Fold in the berries: To avoid mixing a purple batter, keeping things pretty, you need to be careful at this stage. I’ve found that sprinkling the blueberries across the batter, then folding them under with just two or three swoops of your spoon or spatula strikes the right balance (pictured below). You get good berry distribution, groovy streaks, without staining all the batter. Fill the muffin tins: Spoon the muffin batter into paper-lined muffin tins. Then top with the crumble. Finish with a few strategically placed blueberries on each muffin before moving them to a hot oven. Bake and enjoy! Let them get nice and golden. Blueberry Muffins: Variations Blueberry Citrus: In place of the lavender, load your muffin batter up with lots of citrus – Meyer lemon is a great call here. But I also love orange or a combination multiple citrus types. Blueberry Hibiscus: Steep a few tablespoons of hibiscus in hot water, chop well, then use in the batter along with some toasted coconut flakes (the large kind). Fold in with the blueberries. Blueberry Rose Vanilla: You can make a rose sugar in place of the lavender version. Adding a splash of vanilla to the wet ingredients is also welcome. Brown Butter Blueberry: Skip the lavender and do a version adding toasted walnuts or hazelnuts (chopped) to both the crumble top and the muffin batter. Use brown butter in place of the melted butter. Storage You have options! Store in airtight container for a couple days. Freeze in a well-sealed container for up to two months. To reheat, allow the muffins to thaw, then reheat in oven at 350F for a few minutes, until warmed through. Toaster ovens work great here as well. More Muffin Recipes Seeded Pumpkin & Feta Muffins Bran Muffins Cottage Cheese Muffins Oatmeal Muffins Buttermilk Berry Muffins Baked Oatmeal Cups Nine great muffin recipes all baking recipes Continue reading Blueberry Muffins with Lavender on 101 Cookbooks

Iced sesame noodles have become a thing in our house in recent years. Cold noodles plus a creamy sesame sauce and a line up of great toppings equals custom bowls everyone loves!

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These iced sesame noodles have become my summertime bestie. Is it hot out? If so, there’s a good chance this is going to be on the table. I’m here to share the details before we run out of summer. Imagine a rotating cast of long, slurp-able noodles (soba, pici, somen, spaghetti, etc.) tangling with a creamy sesame sauce, topped with 4-5 easy toppings. That’s the basic formula. The noodles are served family-style in a large bowl of ice water. Everyone mixes up their own individual, custom portions. So good, so fun. Definitely a Japanese-inspired concept, dovetailing, in our house, with whatever is popping up at California farmers’ markets. I encourage you to incorporate whatever your family loves and the ingredients shining at your local markets. Building an Iced Sesame Noodle Bowl Aside from boiling the noodles, nearly everything else here can be prepared ahead of time. It’s part of what’s great about this and what makes it a weeknight-friendly meal. I like to toss some chopped veggies (whatever is on hand – broccoli, asparagus, etc.) in the pasta water after the noodles come out, keeping the cooking to a single pot. To summarize, here are the main components of the meal: Noodles: Keep a selection of favorites on hand. Homemade sesame sauce: make ahead and refrigerate for up to a week. Recipe below. Also, consider experimenting with almond butter and/or peanut butter in place of the tahini or sesame paste for another variation. Toppings: I’ll list off twenty-plus favorites. Choose 4-5 for your meal. Side veggies: And easy boost! As mentioned above, grab something that can do a quick boil in your pasta water after you remove the noodles. More ideas below. Let’s Talk about Noodle Options I’ve done fantastic versions of this meal with all of the following. Think long and slurp-able on the noodle front. I also check my noodle labels to make sure they’re not wildly salted, to be honest, I’ve been caught off guard on a number of occasions. Soba: I love the combination of buckwheat soba noodles and sesame and soba traditionally works well with sesame sauces similar to this one. Soba is a frequent go-to when I make this recipe and cold soba, in general, is summertime wonderful. Somen: These thin Japanese wheat noodles are a crowd-pleasing favorite. Especially if you have picky eaters that aren’t as receptive to brown noodles. Homemade pici: A hand-rolled Italian pasta, if you’re up for more of a project, cold pici really makes this whole situation something extra special. Spaghetti: Give whatever spaghetti you love a try. I love the Monograno Felicetti Farro Spaghetti for its texture and boosted nutrition profile (not sponsored, just a fan), and the farro plays beautiful with the creamy sesame sauce. Pictured here. Sesame Noodle Toppings Choose 4-5 different toppings. I feel like grated ginger is a non-negotiable here. So good. And I leave any spicy component out of the base sesame sauce so that each person can light up their bowls with whatever level of spicy they can handle. grated ginger: peel ginger with a spoon and grate with a microplane grater into a small bowl. Key topping! something spicy: favorites for this recipe include Calabrian chile oil, chile crisp, tobanjan toasted seeds and/or nuts: za’atar, traditional gomasio, I also make a red gomasio-ish (pictured above) that I’ll post the recipe for soon, toasted peanuts, etc. tomatoes: specifically, these roasted cherry tomatoes crunchy bits: for example, fried shallots or crispy jalapeño pieces (WB brought these home from TJ’s a few weeks ago) pesto: a little dollop of pesto in your bowl along with the sesame sauce is pretty great. lemon zest or chopped, preserved lemons makrut lime leaves: thinly slivered kale chips chives chopped scallions grated carrots hard boiled eggs, quartered And as we move into later summer and early fall, and the weather is still hot enough for cold noodles, but the seasonal ingredients are shifting, here are a few other ideas: thinly sliced, crisp apple toasted pumpkin seeds simple cauliflower roasted cauliflower: This variation is next on my list, iced sesame noodles plus roasted cauliflower and some of the other ingredients in this recipe as toppings – mint, arugula, chopped dates, red onion, and a spice blend of toasted pine nuts, sesame, cumin, coriander, and red pepper flakes. It’s gonna be good. Also! For the iced noodle bowl (above), play around. Add thin citrus slices – Meyer lemon, rangpur lime, kishu mandarin, orange, key lime are all recent favorites. You can also add fresh herbs or lime leaves or use a cold broth. I have a cold mushroom broth that works really well. The recipe for that one is in Super Natural Simple, in the back. While You’re At It: Add a Side Veggie! Broccoli florets, asparagus tops, green beans, yellow beans, corn – these are just a few of the vegetables I’ve cooked in a flash after cooking the noodles for the bowls. Boil for a mint or so, strain under cold water and serve on the side. Everyone loves to work the vegetables into their noodle bowls as well. More Noodle Recipes Walnut Miso Noodles Ten+ Popular Noodle Recipes Vegetable Noodle Soup Sriracha Noodle Soup 20 Fantastic Noodle Soups Favorite Rice Noodle Stir Fry Fire Broth Noodle Soup Spicy Coconut Curry Noodles Continue reading Iced Sesame Noodles on 101 Cookbooks

These peach hand pies are next-level good! Made with a flaky, fool-proof, all-butter pie dough and filled with ripe peaches, goat cheese, plus a bit of green chile and basil, they ride the delicious line between savory and sweet.

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Compact and self-contained, the list of reasons to love a hand pie is long. Especially for people who love a well-baked, buttery pie crust. Hand pies know how much pie crust fans love them. Compared to a standard slice of pie, the ratio of crust to filling of a hand pie is excellent. These peach hand pies are best made with ripe, flavor-packed summer fruit. Goat cheese and a kiss of green chili pulls them toward the savory side, while a bit of brown sugar bumps up the sweetness of the peaches. They’re wonderful, and I’m thrilled I have a stack of them in my freezer right now – shaped and filled – ready to bake on a whim. Let’s talk about a few important details, to get them right. What Makes a Good Hand Pie? There are really just two main components that need focus: the crust and the filling. The crust: This is my ride-or-die all-butter, flaky pie crust. It’s perfect for these hand pies and provides all the flavor and structure you need. Basically, you need a crust that provides structure. If you don’t get that right, you’re in trouble. Be sure to bake your hand pies at high baking temperature until golden and well set. No pale, underbaked hand pies please. Look at the structure and color on this one below, that’s what you’re after. The filling: To avoid a soggy hand pie, moisture is a bit of an enemy. Fruit (like peaches) can put off a good amount of it. A bit of moisture (and the flavor that comes with it) is ok, but I like to use a slotted spoon when filling hand pies to leave some of that behind. I also like a filling with strong, balanced flavors. Hand Pie: Step By Step Ok, let’s do a quick run through of the major steps before you jump into the recipe. First thing, roll out the pie dough (below). Go thinner rather than thicker – about 1/8 inch. You can gather any scraps into a ball, re-chill, and keep rolling until you’ve used all your dough. Stamp out your hand pie shapes. Again, use all of your dough. If your pie dough (little squares) is getting too warm at this point, arrange the squares on a parchment-lined backing sheets and pop in the refrigerator or freezer for a few minutes. Summer is the most challenging season for handling pie dough. Now, get ready to fill the hand pies, working quickly. Use the egg wash at this point, brushing the edges of the dough, for a good seal. Fruit first, goat cheese second. (below) Once the pies are filled, top them, and use a fork around the perimeters for an extra good seal (photo below). This way the pies don’t leak while baking. Pop the pies in the freezer for 10-15 minutes (or longer), before brushing with more egg wash (below), and cutting a few vents in each pie top. Exciting, you’re almost there. We’re ready to bake! Keep an eagle eye on the baking process and resist the urge to take the hand pies out of the oven too soon. Look for good color and structure. Look at the bottoms of the hand pies, in addition to the tops, in order to gauge where you’re at in the baking process. Other tips: Hand pies are best consumed sooner rather than later. A second day hand pie is, likely, a sad, soft hand pie. Although, you might be able to revive one by popping it back in the oven for a few minutes. Quite honestly, you’re better off freezing the pies just after filling and finish the baking process just before you want to enjoy them. This is a long way of saying, bake as many as you think you’ll eat, freeze the rest. Variations: A Lil Bit More Rustic: Swap in a bit of spelt flour when making the pie crust. This recipe calls for 330 g of flour, and I like to swap in 30 g spelt flour. Pluot or Plum Hand Pies: Simply swap in whatever stone fruit you have for the peaches. Shape: Experiment with different shaped pies. I love hand pies with corners – shaped into squares or triangles. The corners get extra toasty and delicious. But have fun playing around with the shape of your hand pies. Circles are a classic, as are half-moons and crescents. More Pie Recipes Shaker Lemon Pie Deep Dish Quiche All Butter Flaky Pie Crust Vegan Samosa Shepherd’s Pie Pumpkin Pie Coconut Cream Pie Vegetable Pot Pie Berry Pie Heavenly Chocolate Pie Shaker Apple Pie all pie recipes More Peach Recipes Peach Salsa Green Bean Salad with Peaches Peach Cobbler Continue reading Peach Hand Pies on 101 Cookbooks

Let's make a vegetarian poke bowl! They're fantastic this time of year because they're light, clean, filling but not heavy. Made with watermelon poke.

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Let’s talk about how to make a great vegetarian poke bowl. Poke is a much-loved, traditional, raw fish preparation, long popular in Hawaii. Fishermen would season bits of their catch, and snack on it while working. Poke (pronounced poh-kay) has exploded in popularity, well beyond Hawaii, in recent years. The version I’m posting today is for any of you who love the idea of poke or poke bowls, but don’t eat fish for whatever reason. Vegetarian poke bowls are particularly fantastic this time of year because they’re light, clean, filling but not heavy, you know? Vegetarian Poke Bowl: The Components I typically use a watermelon poke, a version of this sushi rice (but any favorite sushi rice / blend will do), and a host of other vibrant toppings. Here you see firm, organic tofu, sliced avocado, blanched asparagus, shaved watermelon radish, and micro sprouts. If you have guacamole on hand, use a dollop of that! The bowl is drizzled, simply, with good soy sauce. And there’s a sprinkling of sesame seeds and scallions. The other topping I really crave, not pictured here, is a showering of crispy, fried shallots. Seasonal Variations When it comes to toppings, what you see here is just a jumping off point. And I encourage you to play around with all the components. For example, you might trade in roasted squash cubes for the watermelon later in the year. Or, perhaps, a different melon varietal. And you could do roasted onions in place of scallions. Or, play around with the drizzle on top. For a quick poke bowl, I just do a soy sauce drizzle, but you could whip up something more complex. Have fun with it! Although, it can be argued, a vegetarian poke bowl isn’t a real poke bowl, it’s a great meal just the same. Keep your eyes peeled for other inspiration as well. I love seeing the creative vegetarian versions on menus at poke spots all over. Lots of ideas there that you might replicate in your own kitchens! More Vegetarian Recipes Vegetarian Paella Vegetarian Tortilla Soup Vegetarian Split Pea Soup Vegetable Pot Pie Vegetarian Chili Sunshine Pad Thai (vegetarian) All vegetarian recipes Continue reading How to Make a Great Vegetarian Poke Bowl on 101 Cookbooks

Zucchini butter is a great way to use up two pounds of zucchini or other summer squash. It’s creamy and spreadable and having it on hand makes for quick meals. It’s great mixed into pasta, baked onto pizza, and smeared across crackers and flatbread.

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If you grow zucchini (or are a neighbor of someone growing summer squash), chances are good you’re familiar with zucchini butter. It is popular for a reason. You cook a couple pounds of zucchini down, slowly, into a creamy, jammy spread. It freezes nicely, and can be used in endless ways we’ll discuss to make quick meals. The Origin of Zucchini Butter I came across the concept of zucchini butter when someone at the community garden pointed me to a version on the Food in Jars site. At first I thought it was going to be a lot of shredded zucchini and herbs worked into actual butter, but no, that wasn’t it. It was cooking zucchini low and slow into a melty fragrant mess of summertime yum. I realized pretty quickly, zucchini butter is not a new thing, but naming it zucchini butter might be. Historically, cooking zucchini in olive oil or butter, making it into various spreads and condiments is a thing, particularly in a number of regional Italian and French cuisines – as well as others, I’m sure. It wasn’t called zucchini butter, it was just how you cook down an abundance of a seasonal ingredient. Julia Child popularized a grated zucchini and shallot recipe, widely cited online as one of the origins of zucchini butter, another version of the technique was highlighted on Food52 as a Genius Recipe. But my sense is that this technique is rooted in grandma and great-grandma cooking, and whatever you end up calling it, it’s a fantastic technique to use up a couple pounds of zucchini. Here’s how I do it. Favorite Ways to Use Zucchini Butter I like to cook a pan of zucchini butter and divide it in half. Half goes in the refrigerator, half goes in the freezer. Here’s how I use the first half: Pizza topping: use it on pizzas in place of another sauce. Bruschetta: a big smear of zucchini butter a bit of goat cheese and a drizzle of chili crisp is great. Work a big scoop into your favorite frittata or omelette. A big smear on a toasted English muffin and an egg is the way to start building a breakfast sandwich. Add a good amount of grated Parmesan cheese and toss it with pasta for a quick meal. Mezze spread: stir some chopped black olives into the zucchini butter and use it in a mezzo situation as a spread for crackers or flatbreads. Work half a batch into a pot of risotto. As a layer on heirloom tomato sandwiches along with some ripe avocado and fresh basil. Zucchini Butter: Variations The zucchini butter you see pictured here is straight-forward with just a little bit of chopped serrano chile pepper added for some kick. But I like to take the concept into a range of directions, and here are a few that have been, arguably, the most successful. Herbed Zucchini Butter: Stir fresh herbs in during the last ten minutes of cooking. A couple teaspoons of thyme is one place to start. Or, 1/2 teaspoon of finely chopped rosemary. Or, a handful of well-chopped cilantro (wait to stir this in after you’re finished cooking). Same deal with chopped basil, add after cooking, or even after the zucchini has cooled. And lots of chives are rarely a bad call. Citrus Zucchini Butter: Add the zest of a lemon or orange during the last ten minutes of cooking. Finish with a generous drizzle of lemon or other citrus olive oil. Spicy Zucchini Butter: As mentioned, above. I like to add some minced serrano pepper. If you want to keep it relatively mild, start with 1/4 or 1/2 of a pepper, and dial it up from there, to your liking. Sunshine Zucchini Butter: Use yellow summer squash in place of green zucchini. Stir in a scant 1/2 teaspoon of turmeric powder about half way through the cooking process along with a good amount of freshly ground black pepper. I also like to finish this one with a kiss of lemon olive oil. Short-cut There is a shortcut here. You can use grated zucchini to make zucchini butter. And, if you have a grating attachment for your food processor it makes quick work of taking down this much zucchini. It also cooks more quickly into a spreadable texture. I like the more rustic texture you get by cutting the zucchini into tiny cubes, but this a personal preference, and if you want the grated zucchini approach, by all means! Here’s a look (above and below) of the ingredients that go into zucchini butter. You can see how I chop the zucchini and the onions as well. I do a blend of olive oil and butter for the cooking fat. Cooking Stages I thought it might be helpful to share photos of the zucchini butter as it cooks down over the hour or so it takes to get to an ideal consistency. After 15 minutes (below): you can see that the zucchini is just starting to soften up a bit here. After 40 minutes (below): You can see that the change is pretty dramatic at this stage but there is still quite a lot of structure in some of the pieces and related to the skin. Keep going! You’ll probably need to be addling splashes of water at this point to keep things creamy, and to keep the zucchini from browning. After one hour (below): This is the stage things really start to collapse, you’re getting close to the texture you’re after. I went another 10 minutes beyond this to get to the stage you see in the lead photos. More Zucchini Recipes Zucchini Bread Pasta with Smashed Zucchini Cream Simple Sautéed Zucchini Grilled Zucchini & Bread Salad Zucchini Gratin all zucchini recipes Continue reading Zucchini Butter on 101 Cookbooks

Everyone can find ingredients to love In this vegetarian take on Niçoise Salad! Beans and artichokes take the place of tuna (or anchovies) here alongside tender potatoes, hard-boiled eggs, cherry tomatoes, and green beans.

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Let’s talk about Niçoise Salad. It’s an arrangement traditionally made with ingredients local to the Provencal city of Nice. Purists often argue that a proper salad Niçoise has a long list of hard nos. No lettuces, no boiled potatoes, green beans are out, avocados (lol), no vinaigrette, and on and on. The list is extensive and if you want a deeper dive into the history, read this. What is allowed? Olive oil-packed anchovies and raw tomatoes, and salt. Many versions have evolved from this including the one I make most. Nicoise Salad: The Inspiration In recent years Niçoise salad has become a frequent “go-to” when we have friends or family over. This is because arranged on a platter it is a gorgeous, abundant, queen of a salad. More important, in this modern age, it can accommodate nearly everyone’s dietary preferences. This is no small feat here in Los Angeles and a huge win-win in my book. This version works for vegans and vegetarians, people avoiding dairy, as well as anyone gluten-free. We’re vegetarian, but not every one is. If you want to shift things toward a more traditional Niçoise salad, you can retain the fish component. We all have a friend who is passionate about tinned fish – have them bring a favorite to serve on the side. Niçoise Salad Ingredients Beans or lentils: For a vegetarian version (as pictured) replace the traditional fish component – tuna or anchovies – with beans or lentils. You see freshly shelled cranberry beans in the photos here (boiled until tender), but French lentils are another great option. Chickpeas or cannelloni beans also work well. Potatoes: Small, waxy potatoes are ideal here. Lettuces: Some camps embrace lettuces as a component here, others, not so much. I love to include pockets of perfect little gem lettuces. They’re great for scooping and wrapping other ingredients and lend a fresh bolt of green to the whole scene. Tomatoes: Ripe, seasonal, fresh tomatoes are the goal here. If you include cherry tomatoes, halve them. Larger tomatoes? Slice into quarters. Hard boiled eggs: Eggs bring the protein to this salad along with any beans or lentils you might include. I include my favorite way to hard boil eggs, no grey yolks, bright yellow yolks in the recipe below. String Beans: Tender, green beans (or yellow beans) are a key component. Getting their texture right is the challenge. Build for a flash, until they relax a shade and brighten a bit. Then shock them in cold water. Olives: Niçoise olives are the traditional choice, of course, but if you have other olive varietals on hand, do let that deter you from making Niçoise salad, or Niçoise-ish Salad. Artichokes: If I know I’m going to make a Niçoise salad, I’ll cook a bit skillet of artichoke hearts the night prior. Eat some with dinner, and save some in the refrigerator for the Niçoise the next day. Here’s how to cook artichokes along with some tips because I love them so much. Vinaigrette: A strong vinaigrette is my preference here, and I include mine in the recipe below. Be sure to make it with good tasting vinegar. Lemons: If you have a grill going, grilled halves of lemon are a nice addition. Niçoise Salad: How To Make Ahead One of the things to love about Niçoise salad is that many of the components can be made ahead. Vinaigrette: Make the vinaigrette up to 4 days in advance. Artichokes can be cooked a day or two ahead. Potatoes, green beans, and hard-boiled eggs can be boiled a day ahead. Lettuces can be washed and dried a day or two ahead of time. Beans can been cooked from dried up to 2-3 days ahead. More Salad Recipes Grilled Wedge Salad Roasted Tomato Salad Raw Tuscan Kale Salad Summer Fruit Salad Egg Salad Quinoa Salad Coconut Corn Salad Apple Salad All salad recipes Continue reading Niçoise Salad on 101 Cookbooks

Building a remarkable tomato sandwich is an exercise in patience. You have to wait for the right time, when the tomatoes are peak. This is my first of the year topped with mayo, zucchini butter, avocado, and fresh basil.

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There is only one time of year to make tomato sandwiches. It’s when tomatoes are absolutely perfect. You’ve got a summertime window, but don’t try making one come February. It’s too sad for both you and the tomatoes. There are beautiful tomatoes everywhere I look right now, and so I made my first tomato sandwich of the summer. Here’s what it looked like. Building a Good Tomato Sandwich I like making tomato sandwiches on just about any style of bread. This one went on a rustic baguette, but a soft white bread, or oatmeal bread are also welcome options. Or a slab of focaccia sliced in half. The tomato-mayo combination is classic here, and that’s what I went for today (pictured below). But other times, goat cheese, or a smear of labneh, make a nice creamy first layer. The second layer is zucchini butter. It also goes on both sides of the bread. If you don’t have zucchini butter, a bit of pesto, or something artichoke-centric are good alternatives. This artichoke dip is a fantastic spread, or leftover pan-fried artichokes. I basically raid the refrigerator for options. For the next layer (pictured below), there is ripe avocado topped with fresh basil on one side, and slices of heirloom tomatoes on the other. A drizzle of good olive oil over the tomatoes isn’t unwelcome, even better if it is a chili olive oil, or a citrus one. To double down on tomato flavor, I’ve also been known to do a thin layer of roasted cherry tomatoes in place of the zucchini butter, and then go ahead with the fresh heirloom tomatoes. So so so good. More Tomato Recipes Roasted Cherry Tomatoes Roasted Tomato Salad Rustic Tomato Tart Simple Tomato Soup Five Minute Tomato Sauce Heirloom Tomato Salad Simple Bruschetta Roasted Tomato Salsa All the tomato recipes More Sandwich Recipes Chickpea Salad Sandwich Egg Salad Sandwich Tofu Burgers Simple Bruschetta TLT Sandwich Frittata Sandwich Continue reading Tomato Sandwich with Zucchini Butter on 101 Cookbooks

Feathery green and red cabbages along with carrots, apples, and scallions tossed with a spicy, creamy sesame dressing.

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We had a bunch of cabbage come out of the garden this year. I basically made one thing with it, a feathery slaw made from shredded green and red cabbages, apples, carrots, and scallions tossed with a spicy sesame dressing. Hands down, it’s my favorite coleslaw recipe. If you’ve ever had asparagus or spinach goma-ae at a Japanese restaurant you’ll recognize the inspiration for the dressing. Toss it all together, and you’ve got a great slaw on your hands. It’s good on its own. This slaw is fantastic on tacos and perfect as a side to soba noodles. I’ve even thrown a few big scoops in a bowl of short pasta with a few chickpeas and called it lunch. Prep a big bowl and enjoy it for days. The Key to a Great Coleslaw I’m funny about how I like my coleslaw, and it’s all about knife skills. I talked about it at length when I posted this Lime & Blistered Peanut Coleslaw years back, and it applies here as well. The cabbage should be chopped thin, whisper thin. I like each bite to be feathery as opposed to coarse or chunky. My feeling that a great coleslaw recipe is created with good knife skills and a short list of easy-to-find ingredients stands all these years later. Equal importance is placed on the ingredients and the cut of the cabbage. Does Coleslaw Contain Dairy? It doesn’t have to, but it can. This one doesn’t and I love it. In fact, it is probably obvious, but this isn’t a take on a classic coleslaw recipe. In those recipes you might see spices and accents like celery seed, Dijon mustard, grated onion or apple cider vinegar. Some slaws use mayo as the creamy base. And then, in many non-mayo slaws you’ll see Greek yogurt swapped in. Contrastingly, this recipe I like to uses citrus juice for acidity. The sesame dressing is beautifully creamy without dairy or mayo, and a rainbow of shredded crunchy ingredients makes things beautiful. Spicy Sesame Coleslaw Dressing The base of this coleslaw is pretty straightforward – cabbage, scallions, carrots, cilantro, and apple. But the dressing is where things get interesting here. The dressing is creamy sesame deliciousness accented with a jolt of sriracha (or whatever spicy component you like), and a balancing squeeze of fresh lime juice. The dressing coats all the slaw ingredients and brings it together into a creamy coleslaw dressing without mayonnaise. There are a few ways to grind the sesame seeds in this dressing. I tend to use my suribachi, a ridged Japanese grinding bowl. You can also have at it in a traditional mortar and pestle, or a few pulses in a food processor (or blender) will also do the trick. You have options! Here’s how it looks as the dressing comes together, it’s creamy, flavor rich, and the perfect consistency to coat your slaw. You can make it as spicy (or not) as you like. Also, pro tip here, I always make double the dressing and use it throughout the week. Preparing Spicy Sesame Coleslaw Ingredients Above you can see the slaw ingredients prior to dressing. Aside from slicing the apple, you can prepare all of the ingredients and the (sesame coleslaw dressing) a day or two before serving. I like to give the sliced apple a bath in lemon or lime juice just before tossing to keep them from discoloring. You’ll see that in the recipe instructions so heads up on that front. You can get a jump start on the rest of the shredding and chopping ahead of time. More Ideas I wanted to highlight a few of the ways I’ve enjoyed this coleslaw in previous weeks. I literally put in on, in, or under everything around here and it is a bit out of control. The apples and carrots bring a bit of sweet, perfect to counterbalance with something spicy. You can see tofu marinating up above, I like to take that and cook it quickly in a skillet. Serve the tofu over the coleslaw with a side of soba noodles. A lot of the time I have some tofu marinating, so when I have this coleslaw in the refrigerator, boiling some soba turns this into a tasty ten minute meal – see photo below. Coleslaw and Tacos Here’s the other way I like to enjoy the spicy sesame coleslaw on repeat. You see it pictured below. It’s a taco situation. That marinated tofu up above? I treat it “fish taco-style” where it is dusted with a bit of cornstarch and then pan-fried until it gets a crispy crust. Here’s how the taco is assembled. Apply a thin layer of smashed avocado on a tortilla. Add a layer of well-cooked tempeh bacon (Wayne buys the Lightlife Smoky Tempeh Bacon), and then some of the cooked tofu. Brown the (filled) tortilla on both sides until golden. Immediately fill with lots of coleslaw. I like a little extra green salsa as well. This is my favorite lunch right now! Get the Vegan Fish Tacos recipe. Here’s one more view of the taco + coleslaw situation from a slightly different angle so you can really get a sense of what is happening inside. My main advice is don’t skip on the coleslaw. I really load it up. Coleslaw Recipe Shortcuts I’m going to finish with a few shortcut suggestions here. As I mention up above you can do most of the prep for this recipe whenever you have a moment or two. I typically make a double batch of the dressing so it is ready in the refrigerator for me. Then all you need to do is a bit of chopping, grating, or shredding, and you’re good to go. I like to hand cut the cabbages here, so it is just to my liking, but beyond that you have options. If you have a grating attachment for your food processor, you can use that for the carrots, apples, and scallions. It definitely makes quick work things. Alternately you can use the large side of a box grater for the carrots and apples. I typically use a knife for everything (to avoid more dishes lol), but go with whatever you like. Wrapping things up, this is a fantastic slaw for everyday meals or to take to a bbq. You can see it here as part of this post about feel-good lunch ideas. Homemade coleslaw is a treat but if this isn’t your quite what you’re after, browse these other salad recipes, or try this Lime & Blistered Peanut Coleslaw, or this wonderful Cucumber Salad, or this Shredded Egg Salad. Continue reading Spicy Sesame Coleslaw on 101 Cookbooks

To make your peach cobbler extra special add lemon zest to your buttered baking dish, then fold toasted walnuts into the biscuit-like topping. Both are easy wins boosting flavor and dimension. Peak summer fruit classic!

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I do a few things to make a stand-out peach cobbler. The first thing is have patience, because a good cobbler depends on great fruit. Beyond that, I add a couple ingredients for depth and dimension, while still adhering to the ideas that cobblers and (related) crisps should be simple and easy. The opposite of fussy. You want to be able to throw one together on a whim as a sweet treat to share with friends after a night of grilling. Or, as a compliment to a family-style dinner. The good news is our peaches have been wildly delicious this year, so let’s jump into a few cobbler details and considerations. Choosing Peaches for Peach Cobbler The best cobblers are made with ripe fruit. The aroma of peaches is the best indicator of ripeness. Go for the peaches that smell the most peachy. The other way to tell is to gently handle the peach you’re considering. The best ones will give to a bit of pressure but aren’t soft all over. Store your peaches at room temperature until perfectly ripe, then you need to eat them (ideal) or move them to a refrigerator and enjoy over the next couple of days. What Varietal of Peach is Best? The correct answer is: the best peach cobblers start with peaches that are ripe, fragrant, and delicious. How to Make Peach Cobbler To make a cobbler there are a number of steps. You basically make a fruit mixture by tossing your fruit, in this case peaches, along with sugar and a thickener. The other component is the biscuit-like topping. This is dolloped over the fruit in a baking pan and baked until the topping is golden and well set, and the fruit is bubbling. Special touches: I like to butter the cobbler pan and add lemon zest. It perfumes the whole dessert and provides balance to the sweetness of the peaches. Above, you can see the fruit being gently tossed. This is the topping dough, above. Aim for a tender result by avoiding the temptation to over mix. Minimal handling will result in a more tender dough. You can see, above, what the cobbler looks like before going into the oven. I’d even argue that your dollops should be a bit smaller than what you see here, to ensure full and even baking. What to Serve with Peach Cobbler Peaches and cream is a classic combination for good reason. You could lightly sweeten the cream or coconut milk here, maybe use the tiniest pinch of salt as well. I also like to skip the cream, on occasion, and explore the citrus side of things – in line with the lemon zest and juice in the recipe. Gelato Drizzle of Cream Dollop of loosely whipped cream (classic) Drizzle of coconut milk Coconut yogurt Lime Sherbet Grapefruit Sorbet More Peach Recipes Peach Salsa Green Bean Salad with Peaches Summer Fruit Salad Continue reading Peach Cobbler on 101 Cookbooks

Seasoned with a good amount of cumin, cayenne and mustard, these are hearty, filling, easy to make, dump-everything-in-the-food processor grillable tofu burgers.

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Wayne calls this the “1996 Veggie Burger.” It’s basically an old-school hippie burger. I love them for a few reasons. First, they’re grill-able. Second, they’re made from ingredients I understand – organic tofu, seeds, nuts, eggs, spices, and breadcrumbs. And third, they’re endlessly adaptable by switching up the spices & your burger toppings. The Recipe On the cooking front, I’ve been cleaning out some drawers. Primarily going through old magazine clippings (which is part of the reason I’ve been featuring more magazine inspired recipes than usual). I’ve been finding lots of gems, and these tofu burgers jumped out at me. I’ve adapted them from a reader contributed recipe that ran in the October 2004 issue of Sunset Magazine. The recipe was sent to Sunset by Jeremy Wolf of San Francisco, and I enjoyed them so much! They were impossibly easy to make, relying on the “throw everything in the food processor” technique, and called for a quirky mix of ingredients ranging from tofu, seeds, and nuts, to mustard, cumin, and mushrooms. In the years since, I’ve done a lot of variations, and I’ll talk through a few of them below. I will say, I suspect you’ll be tempted to tweak the seasonings, and you should! But here’s my advice. Don’t skimp on the cumin or mustard, you need some assertive flavors to kick in – keep in mind you’re dealing with ground tofu and eggs as a burger base. Whatever you do think bold! Tofu Burgers – How To Cook Them One of the great things about these is you can cook them a number of ways. You can use a skillet, you can grill them, or you can bake them. The main thing you need to do is blend the mixture to a smooth-ish consistency. Then firmly shape and press the mixture into firm patties. I call for the firmest tofu you can find (extra-firm), but each tofu brand has a different quantity of water in it. If your mixture is too wet, simply blend in more breadcrumbs 1/4 cup at a time, and go from there. The mixture also firms up as it sits, so keep that in mind. You can let it rest for 10 minutes or so before shaping if you have the time. Tofu Burger Variations A number of people have attempted to make these without the egg. I haven’t tested that version yet, but here’s are a few notes from the comments. From Lisa,”For the vegan, I reserved part of the batch before adding eggs, and put in a tablespoon of almond butter as a binder, plus a little extra breadcrumbs.” Jacqui says,”…although I was out of eggs, so I used 2 T of chia seeds mixed with 6 T of water as a replacement. Worked great!” For a gluten-free option Lisa commented with this brilliance, “I make something similar to these and use masa harina instead of breadcrumbs for a gluten-free option… it definitely gives it a “southwestern” twist, and is SO delicious.” Cooking Tips If you’re nervous about the patties falling through grill grates, Judith says,”…my husband was in charge of the grill, started out on aluminum foil, we thought they might fall through the grates, he ended up putting them right on the grates (they firmed up while cooking on the foil for a bit) and they were wonderful!” A couple other favorite summertime sandwiches include this chickpea salad sandwich and this veggie burger from Super Natural Cooking. And I like to bring these when we’re out camping. Here’s where you can see all my favorite camping recipes. Enjoy!! More Tofu Recipes Tofu Scramble Sesame Seeded Tofu Caramelized Tofu Tofu Spring Rolls Salt and Pepper Tofu all tofu recipes Continue reading Grillable Tofu Burgers on 101 Cookbooks

Discover the best oven for your household, the questions you need to be asking before you buy, and which features are worth looking out for with the Good Food oven buying guide.

What is a kitchen without an oven? A study by Statista found that 90% of households in the UK own an oven, which is unsurprising given they’re the appliance of choice for cakes, bakes and your Sunday roast. So, whether your oven needs replacing, you’re looking for an upgrade or are after a new model to fit your kitchen redesign, it’s important to pick the right one for your family and budget. We’ve found the best models for a range of price points – from basic but effective budget models, to blowout high-tech ones. With rising costs and climate change in mind, energy efficiency has also become a crucial factor when deciding which oven to buy, so we also looked at how efficient each model is to run. It can be hard to know where to start when you’re looking for a new oven. We’ve spoken to domestic white goods experts from AO, Currys and Appliances Direct, as well as advisors from UK Whitegoods, to bring you genuine and useful advice, plus all of the questions you need to ask yourself before you buy. You’ll also find our independent expert-approved best oven suggestions, as well as the best countertop ovens tested by Good Food reviews team. Best ovens at a glance Best premium oven: Neff N50 U2ACM7HH0B, £1,089 Best energy-efficient single oven: Hotpoint SA2844HIX, £209 Best energy-efficient double oven: Hisense BID95211XUK, £349 Best affordable oven: Beko BBRIF22300X, £199 Best oven for medium-sized households: AEG DCB331010M, £469.99 Best countertop oven: Sage the the Smart Oven, £329.95 Best countertop oven with steam function: Smeg COF01CRUK, £849 Jump to: Best ovens to buy in 2025 How to choose an oven Which type of oven is the most energy efficient? How long should an oven last? How to clean an oven Best ovens to buy in 2025 Neff N50 U2ACM7HH0B built-in electric double oven Available from Hughes (£1,089) Best premium oven Top features: Capacity: 34 and 71 litres Pyrolytic cleaning Telescopic runners Meat probe Energy efficiency rating: A If you’ve got lots to spend and are looking for a truly impressive bit of kit, this NEFF oven will not disappoint. This double oven is unlike some of the others on this list, in that both the top and bottom cavities are multifunctional. So, you can cook your roast chicken in the bottom and dessert in the top at the same time, with no risk of the smells cross-contaminating. There’s a great deal of attention to detail to be found on this oven; the runners are telescoping, keeping your arms safe, and the oven doors stay a cool 30C (even when the oven is on high). The premium price point means premium features. This oven is WiFi connected, allowing you to control the oven from your phone and access NEFF’s bank of tips and recipes, so you produce perfect results every time. Use this in tandem with the meat probe and you’ll have guests singing your praises. Available from: Hughes (£1,089) Latest Deals Hotpoint Class 2 SA2844HIX built-in electric single oven Available from Amazon (£209) Best energy-efficient single oven Top features: Capacity: 71 litres Energy efficiency class: A+ Eco-cooking mode Steam-cleaning function Multi-flow technology If energy efficiency is a deciding factor for you, this Hotpoint model is a solid contender. It features multi-flow technology that circulates hot air efficiently and evenly through different vents, producing consistent results, so you shouldn't have to use any more heat or energy than you need to. Among its 11 functions, there's also an eco mode that's ideal if you're using just one shelf for a longer period of time – for instance, when roasting a joint of meat. The programmable timer can also be set to turn off when food is ready. Keeping it clean isn't a bother either, as you can switch on the 35-minute steam-cleaning function to loosen any baked-on grease and wipe it away easily afterwards. Available from: Amazon (£209) Latest Deals Hisense BID95211XUK built-in electric double oven Available from Hughes (£349), Marks Electrical (£349), Amazon (£379) Best energy efficient double oven Top features: Capacity: 38 and 72 litres Energy efficiency class: A/A Easy-clean enamel coating Child lock Programmable timer This A-rated double oven is a great choice if you're regularly cooking food for a crowd. It works efficiently, and its 10 different functions are designed to help you achieve the best possible results depending on what you're cooking – whether it be pizza, roast potatoes, or baked cheesecakes. There's also a cooking chart inside the manual, so you can easily decipher which setting is best. You can select an automatic shut-off option, which kicks into action once your food is fully cooked, and the greaseproof enamel coating removes the faff of keeping both ovens clean. There's a handy child lock for families with little ones, too, so you needn't worry about any accidental button-pushing. Available from: Hughes (£349) Marks Electrical (£349) Amazon (£379) Latest Deals Beko AeroPerfect BBRIF22300X electric single oven Available from Amazon (£199), AO (£199), Currys (£229) Best affordable oven Top features: Capacity: 72 litres Energy efficiency class: A AeroPerfect technology Easy to clean enamel interior Steam-assisted cooking Removable inner glass door Defrost feature Large ovens with all the bells and whistles often come with a hefty price tag, but this model offers impressive functionality at a lower cost. It uses Beko's own AeroPerfect technology to move hot air around inside so it hits every corner, delivering more consistent results. There are five functions within the main cavity, including a handy defrost setting. If you're a regular baker, Beko's steam-assisted cooking helps to achieve moisture inside bakes like sourdough or sponge cakes, while evenly browning the outside. The inner glass door slides out for easier cleaning, and powerful steam helps to loosen and lift stubborn grease and stains that can then be wiped away. This oven also sits within Beko's RecycledNet range, which uses recycled fishing nets and industrial waste to make materials like oven doors and display covers. Available from: Amazon (£199) AO (£199) Currys (£229) Latest Deals AEG DCB331010M Available from John Lewis & Partners (£417), Hughes (£417), Currys (£439), Marks Electrical (£469.99) Best oven for medium-sized families Top features: Capacity: 43 and 68 litres Energy efficiency class: A Multifunctional oven Catalytic liners SurroundCook This AEG double oven is a great option for busy households. With a range of functions for both the top and bottom oven, there’s plenty of options to ensure you cook your meals to perfection. This mode features AEG’s SurroundCook, which ensures the oven is evenly heated from the top to the bottom while the fan circulates the hot air all around the cavity. This setting provides perfectly even browning – ideal for your favourite lasagne. Like the Zanussi above, the display is touchscreen and there are retractable controls that not only make the oven smart-looking, but also easier to clean. For added ease of cleaning, this model is equipped with a catalytic liner that absorbs all greasy drips and spills, meaning all it needs is a quick wipe. Available from: John Lewis & Partners (£417) Hughes (£417) Currys (£439) Marks Electrical (£469.99) Latest Deals Sage the Smart Oven Available from John Lewis & Partners (£249), Amazon (£249.95), Lakeland (£249.99), Sage (£329.95) Best countertop oven Top features: Capacity: 21 litres Wattage: 2400W 10 functions Non-stick cavity coating Convection-powered Star rating: 5/5 Think of this smart little stainless-steel appliance as a new permanent fixture in the kitchen, and watch as you start using it in place of your main oven more and more. It would be a lifesaver for Christmas and parties, a winner for small kitchens, or a good option for Aga and range cooker owners who don’t want to 'fire up the beast' for the sake of a chicken kyiv. Offering presets that can tackle anything from a crumpet or chips to slow-cooked casseroles, its air-frying function is also among some of the best we've tested. Sage uses technology that combines a supercharged convection heater with air-frying to really crisp things up, hitting temperatures of up to 230C – making for chip perfection. As with the full Sage appliances range, a premium price delivers a top-notch product, and the stainless steel finish, nicely-weighted door and inner trays make this a quality piece that's worth the money. Read our full Sage the Smart Oven review. Available from: John Lewis & Partners (£249) Amazon (£249.95) Lakeland (£249.99) Sage (£329.95) undefined Smeg COF01CRUK 10-in-1 countertop oven Available from Marks Electrical (£849), Amazon (£849) Best countertop oven with steam function Top features: Capacity: 30 litres Wattage: 1800W 10 functions, with 33 automatic programmes Made from easy-clean enamel Star rating: 4/5 Sporting Smeg's iconic 1950s design, this appliance has the functionality replace your oven and air-fryer in one fell swoop. It could also be used as a secondary oven, particularly if you're regularly feeding a large crowd and find yourself running out of space. Bear in mind, though, it has an enormous countertop footprint and you'll need to clear a lot of space for it. The oven comes with a stainless-steel grill rack, an enamelled tray, and stainless-steel perforated tray – the latter of which warped during cooking and didn't return to its original shape when cooled. As well as traditional oven settings like fan-assisted cooking and a grill, this gadget also has air-fryer and steam functions, plus presets for specific ingredients. We used the steam function to cook a salmon fillet, to great success, and our chicken breast – which we air-fried for 20 mins at 200C – was juicy and succulent. Our air-fried chips were mixed: generally golden in colour, but uneven and a little dehydrated. They also took almost 50 minutes to cook at 200C. The COF01CRUK is expensive and costs almost as much as some of Smeg's traditional single ovens, but if you're cooking large quantities and have the space in your kitchen to store it, we can see this being a useful appliance. Available from: Marks Electrical (£849) Amazon (£849) More ovens rated by experts Beko BBRIE22300XD AeroPerfect Built-In Electric Single Oven, £249 How to choose an oven Single or double oven? Before you even begin to think about nifty features and aesthetics, you need to consider what size oven is right for you and your family. In-built ovens are available in two sizes: single and double. Always check the dimensions before buying. Here are the differences: Single ovens are around 60cm tall. They can go anywhere in the kitchen, but most people choose to place them under the counter, beneath a built-in hob or at eye-level in a cabinet. Pros: single ovens have a larger single compartment compared to double ovens, making them ideal for big roasts and for fitting large casserole dishes Cons: you can only use one function at a time and only set the oven to a single temperature Double ovens are around 90cm tall and they only fit into a cabinet at eye-level. Pros: ideal if you’re looking to cook lots of different dishes at different temperatures or looking to use two different functions, e.g. grill and fan oven, at the same time Cons: take up more space, less oven space for larger dishes/pieces of kitchen kit Gas or electric Both gas and electric ovens have various pros and cons. We’ve laid them out below to help you make the right choice. Electric Pros: Modern looking More electric ovens available Easy to use Generally cheaper to buy than gas More high-tech features Cons: Slower to heat up Slow to adjust temperature Gas Pros: Can control oven temperatures easily Gas creates a more moist environment that's ideal for baking Quick to heat up and cool down Cons: Can cost more upfront than electric Food needs to be rotated to ensure it cooks evenly Moist environment makes these ovens less than ideal for food you want to crisp Features to look out for As with all white goods, there have been various advancements in the technology used and range of features found on ovens. We’ve detailed the features we think are worth looking out for and asked white goods experts about which features are nice to have but not essential. Self-cleaning: look for pyrolytic or catalytic self-cleaning ovens to keep the clean up simple and chemical-free Telescopic runners: these are rails that extend fully out of the oven that make removing trays, pots and dishes smoother, easier and safer Temperature/meat probes: if you’re not the most confident cook or you just like to ensure accuracy, meat probes are a great addition for precise cooking and to ensure food is cooked through Timers: set your oven to automatically cook and turn off without you having to do anything Digital controls: these are ideal for when you need an exact cooking temperature, i.e. for bakes. Five- or 10-degree manual dials are fine, but they’re not particularly precise; one or two degree increments ensure accuracy Controls that sit flush: this is a real benefit of touchscreen digital controls as it makes the fascia easy to clean. Some manual dials can be pushed inwards so they sit flush, too A good selection of accessories: we favour ovens with a range of oven trays, wire racks and a decent number of shelves Steam cooking: if you love baking bread, this is the function for you. Some ovens have a water tank that sends plumes of steam into the oven cavity Automatic cooking settings: these allow you to choose the setting for exactly the food you’re cooking, e.g. roast chicken, cake, and more Lights/how easy to see inside: an oven cavity that illuminates allows you to peek through the glass without affecting the temperature inside the oven. This is ideal for those bakes where you shouldn’t open the oven halfway through, like cake Additional oven features: are they worth it? If you’re happy to spend a decent amount of money on a new oven, it's easy to be seduced by the wealth of additional features on offer. We spoke to buying experts from AO, Appliances Direct and Currys to find out what they think about the following features. Split ovens These ovens can be split in two, allowing you to cook at two different temperatures at the same time. A central panel splits the oven into two separate compartments, so you could cook sweet and savoury dishes without the flavours melding. "These ovens are great for versatility and have the benefits of a double oven, with the large capacity of a single oven when needed," says Emma Cabourn, buyer at Appliances Direct, "they also help to save energy, giving the option to cook in a smaller cavity without heating the entire oven." AO’s expert, Isabella Forgione, adds that split ovens are ideal for busy households and make a fantastic addition, "if you’re short on space, or for those who want the choice of more cooking options." Slide-away doors If you’re a fan of The Great British Bake Off, you’ll have spied these ovens in the tent. The slide-away door does exactly that: when the oven is opened, the door slides underneath, allowing you to get closer to the oven cavity. All of the experts we asked agreed that these ovens make getting close to the oven safer, allowing you to remove heavy things with ease while also avoiding spills. They can be more expensive, but Jonathan Marsh, senior buyer at Currys says they can be "worth the investment – especially for those with disabilities, families with small children and small kitchens. For example, someone in a wheelchair is able to access the oven to put things in and take things out more easily compared to a normal oven." Appliance Direct's expert Matthew Bibbington also points out that they're useful for "removing large trays or pots, and the soft-close hinge is good for mitigating any impact on delicate bakes." Smart ovens It seems most kitchen appliances now have some kind of smart function; we’ve seen them on dishwashers and fridge-freezers, so it’s no surprise that ovens have been given the 'smart' treatment. Jonathan says: "they're great for those with busy lifestyles or even those who have a keen interest in tech," while Isabella adds they're "particularly handy if you want your dinner ready when you get home from work." The smart features on offer can vary, but the majority allow you to control your oven from your phone via the brand’s app. This could be used to cut the time it takes to cook a meal or use the app to see more specific cooking options. Self-cleaning ovens Nobody enjoys cleaning their oven; we'd be willing to bet it's the one task you really put off doing. But, this is where self-cleaning ovens come in. Designed to make the task easier, there are a few different types of self-cleaning ovens to look out for: Pyrolytic: this function heats the oven cavity to a super-high temperature, meaning any food, grease and dirt is carbonised (turned to dust) that can then be simply swept or vacuumed up Catalytic liner: these liners absorb fat and anything else that drips down to the base of the oven. The oven will come with a self-cleaning program that’ll need to be run once in a while to loosen all of the dirt, making it easy to wipe away with a damp cloth Easy clean enamel: As the name suggests, the enamel lining of the oven doesn’t absorb fat and dirt, making the surface wipe clean. Be aware, these need to be cleaned regularly to avoid grease build-up baking on hard Steam cleaning: this natural cleaning method uses steam to loosen dirt and grime from the oven cavity. Simply pour water into the indent in the base of the oven, select the steam clean function and let the oven do the work. Once the cycle has ended and the oven has cooled slightly, you’ll be able to wipe it clean Oven symbols: explained Have you ever looked at your oven and wondered what on earth all of the symbols mean? If you’re a 'pop it on 180C and let it do its thing' type of person, you may not be making the most of your oven. Our graphic details what each symbol means – read on to find out more. Low heat element only: only the base of the oven is heated. Ideal for crisping up the base of dishes, like caramelised onion quiche with cheddar & bacon, custard tart or deep dish meatball marinara pizza Upper and lower heating elements: this heats both the top and bottom of the oven without the fan. Use this on foods you want to cook on the top and bottom, like classic cheese scones or these spiced 'chorizo' pastry slices Fan with lower heat: the heat in the oven comes from the base of the oven and is moved around the oven cavity by the fan. This setting is great for those dishes with a crisp base and gently cooked tops, such as this herby spring chicken pot pie: the base and filling cook while the delicate filo on top doesn’t burn Fan oven: heat comes from the element at the back of the oven and is circulated evenly by the fan. You may see a fan symbol with lines above and below – this means the heat comes from the top and bottom of the oven and is circulated by the fan. Fan cooking is great for a range of dishes, but ideal for even bakes on cake, be it quick and easy cakes or decadent chocolate cake Full grill: heat is produced by the full grill element – great for grilling bacon or finishing off pasta bakes Part grill: for when you’re only grilling a small amount, like cheese on toast or a couple of rashers of bacon Grill and fan: this setting focusses the majority of the heat on the top of whatever you’re cooking, while the fan distributes the heat, allowing for gentle cooking. Great for fish Grill and lower: for browning the tops of dishes and also crisping up the underside. Use this setting on our sausage & leek mash pie or fish pie mac & cheese Defrost: this setting turns the fan on minus any heat, so that air circulates, defrosting your food faster than leaving it on the counter would Oven light: to turn on the light inside the oven Plate warming: gently warm your plates in the oven before serving Pyrolytic cleaning: high-heat cleaning function (see above) Alarm: so nothing burns! Minute minder: this setting automatically turns off the oven after cooking – great for meringues or baked cheesecake Child lock: this stops the oven settings from being fiddled with and changed while also keeping children safe Which type of oven is the most energy efficient? The energy efficiency of your oven can often come down to its size, age, how often you use it and what you use it for. However, the general consensus among our experts is that fan ovens are more efficient as they circulate hot air more quickly and evenly, which results in quicker cooking times and cuts down the need to preheat the oven. Jonathan from Currys adds that fan ovens aren't always the most efficient though, and instead you should look out for pyrolytic models that are rated A+. "They can keep heat in the oven more effectively whilst cooking. In addition to this, the pyrolytic cleaning eliminates [the need to use] harsh chemicals to clean," he says. How long should an oven last? This is an open-ended question that depends on a range of factors, such as how well you look after your oven, how often you use it and the kind of things you use it for. All of our experts agreed that a well-maintained oven should last over 10 years. When should you replace your oven? In most cases, if something seems up with your oven, professional help should be your first port of call. But, there are some tell-tale signs that indicate your oven may be on its last legs: Your much-loved recipes aren’t turning out as they normally would It’s making strange sounds It isn’t heating up Your bills are higher than usual Nearby cupboards or units are looking scorched How to clean an oven The best way to keep your oven in tip-top shape is to keep it clean; this means avoiding messy cooking, wiping away spills and messes as soon as you spot them, and cleaning the whole unit regularly. If your oven has an intense self-cleaning function, use this infrequently as it can be tough on your appliance. To give your oven a more thorough clean, start by removing the oven door so you can better access the oven cavity. We recommend giving the inside of your oven a good wipe-down to remove surface-level grime, then remove all the racks and oven trays – wire wool and a bit of elbow grease should lift grease and grime from these. Cleaning chemicals are effective but harmful to the environment, and inhaling the fumes can be dangerous. For a chemical-free approach, we advise combining bicarbonate of soda (also known as baking soda) with water to combine a thick paste – aim for the same consistency as wet sand. Spread the paste all over the inside of your oven, avoiding the heating elements, then let it side for 12 to 24 hours to loosen grime and grease. Finish by spraying a 50/50 water and vinegar solution to remove any residue and achieve a streak-free shine. More white goods reviews Best dishwashers Best fridge freezers Best microwaves Best mini fridges More product reviews Best air fryers Best oven thermometers Best ice cream makers Best cake tins Best non-stick baking trays Best coffee machines Best blenders Best stand mixers Best multi-cookers Best food processors Best slow cookers Best pressure cookers Best frying pans How to clean an oven Best oven thermometers Lead image credit: Brizmaker / Getty Images If you have any questions, suggestions for future reviews or spot anything that has changed in price or availability, please get in touch at goodfoodwebsite@immediate.co.uk.

Can a machine make your life (and loaf) easier? We test a range of models from Panasonic, Tefal, Lakeland and many more to find the best breadmaker for you

We’re no strangers to the traditional art of breadmaking – kneading, proving and shaping dough by hand can be immensely satisfying. However, the best breadmakers have made us rethink our approach. These machines take care of the entire process, from kneading to baking, leaving you with well risen, golden loaves with minimal effort. After just a few minutes of prep, you can sit back and let the magic happen, no hands required. Most breadmakers operate in a similar way: simply add the basic ingredients – flour, water, yeast – along with any extras, into the bread pan in the correct order. Many models allow you to select the loaf size and crust colour, to your preference. You’re not limited to basic white loaves, either. From creative recipes like asparagus, sundried tomato & olive loaf to stout & apple wheaten bread, these machines are versatile enough to accommodate a variety of bread-styles and mix ins. Some even go beyond bread, offering settings for jam, yogurt and doughs for recipes like this filled brioche centrepiece with baked camembert. Our top picks excelled in rigorous testing to earn their place in this guide. Read on to discover the best breadmakers you can buy today. View Affiliate Playlist on the source website Best breadmakers at a glance JUMP TO REVIEWS Best breadmaker: Panasonic SD-B2510, £119 Best breadmaker for more than loaves: Tefal Pain and Delices, £119 Best breadmaker for gluten-free bread: Panasonic SD-YR2550, £169.99 Best breadmaker for spelt bread: Panasonic SD-YR2540, £239.99 Best breadmaker for rustic loaves: Panasonic SD-R2530, £179.99 Best breadmaker for fast bakes: Russell Hobbs 23620 Compact Fast, £84 Best breadmaker for large loaves: Lakeland touchscreen breadmaker, £149.99 Best small breadmaker: Morphy Richards Fastbake breadmaker, £99.99 Best-looking breadmaker: Sage the Custom Loaf breadmaker, £249.95 Jump to section: Best breadmakers to buy in 2025 What to look for in a breadmaker Tips for using a breadmaker Why are the so many Panasonic models in this list? What else can you make in a breadmaker? Are breadmakers energy efficient? How we test breadmakers On almost all of the breadmakers we tested, a simple white loaf was first on the list of presets, so any breadmaker worth its salt should be able to make one. We used Good Food’s easy white bread recipe to put each model to the test. We reviewed a representative sample of bread machines and scored them against the following criteria. Quality of loaf: we wanted an even rise, open and airy texture, evenly browned appearance and, to state the obvious, a delicious taste. Ease of use: we preferred machines that had easy-to-use functionality and display. A viewing window was a bonus. Versatility: a good range of bread types was essential and other baking options, like different-sized loaves and browning levels, were a plus. Easy-to-follow instructions: there’s not much to using a breadmaker, but if you get it wrong, the machine can quickly be left to gather dust. Simple, clear guidelines were important. Broad recipe selection: we marked up machines with a good range of recipes. You may want to get creative after a while, but a good starting selection was essential. We also looked for manuals that told you the order to add ingredients in – this is essential info if you’ve never turned your hand to breadmaking before. Best breadmakers to buy in 2025 Panasonic SD-B2510 Available from Amazon (£119), John Lewis & Partners (£119), Hughes (£149) Best breadmaker Pros: Landscape design Lightweight and easy to move around Large variety of presets Customisable settings Cons: No viewing window No automatic dispenser Star rating: 5/5 Wattage: 550W The SD-B2510 is one of Panasonic’s more affordable breadmakers. Although it doesn’t come with an ingredient dispenser or the wealth of settings of its more expensive counterparts, this model produced one of the best loaves of all of the breadmakers we’ve tested; well-risen, evenly browned and an open and airy texture. It’s equipped with 21 settings including a range of breads, as well as cakes, jams and gluten-free bakes. This model is landscape in orientation, which offered a good deal of space in front of the machine for prep. Like all of the Panasonic breadmakers we’ve tested, this one does take a long time to bake. It took four hours to bake a simple loaf. But, if you’re happy to wait for fantastic results, this model is a must-have. Read our full Panasonic SD-B2510 review. Available from: Amazon (£119) John Lewis & Partners (£119) Hughes (£149) Latest Deals Tefal Pain and Delices Available from Very (£119), Amazon (£114) Best breadmaker for more than loaves Pros: Quiet Very versatile: can make yogurt Good selection of gluten-free recipes Cons: Browns a little unevenly No viewing window Star rating: 5/5 Wattage: 700W Tefal are well known for their impressive pans and air-fryers and this breadmaker is no exception. If you’re in the market for a versatile breadmaker, this model is a fabulous choice. Not only does it make a wide selection of classic loaves but it can also be used to make pizza and pasta doughs, as well as a range of dairy products like yogurt and cottage cheese, using the dedicated pot provided. There’s no viewing window, which was a disappointing omission, but the loaf of bread produced was very good. It was well-risen, with an open and airy texture. The sides and top of the bread were exactly the same colour and both were within the range of the rich, nutty brown we were looking for. Read our full Tefal Pain and Delices breadmaker review. Available from: Very (£119) Amazon (£114) undefined Panasonic SD-YR2550 Available from Hughes (£169), Lakeland (£169.99) Best breadmaker for gluten-free bread Pros: Lots of settings Settings for gluten-free bread and bread mixes Intuitive to use Lightweight and easy to move Yeast dispenser Delay timer Cons: No viewing window Star rating: 5/5 Wattage: 550W If you’re taken by the Panasonic breadmaker at the top of the list, but are after a couple more settings (and are willing to spend a bit more), the SD-YR2550 comes with 31 settings in total, four of which are gluten free. There are settings for a wide range of breads, including six dough settings (including one for a sourdough starter), four sweet settings and three manual settings, allowing you to really make the most of your new breadmaker. It’s very intuitive to use, so ideal for first-time users and Panasonic loyalists alike. It doesn’t come with a viewing window, but does come with an ingredient and yeast dispenser, which is very useful. The loaf produced was nicely brown and well-risen. Read our full Panasonic SD-YR2550 review. Available from: Hughes (£169) Lakeland (£169.99) Latest Deals Panasonic SD-YR2540 Available from Amazon (£239), Lakeland (£239.99) Best breadmaker for spelt bread Pros: Automatic dispensers Large range of settings Lots of accessories included Clear and informative manual Setting for bread mixes Cons: Expensive No viewing window Star rating: 4.5/5 Wattage: 550W We tested the SD-YR2540 and the SD-YR2550 (above) side by side and found very little difference between the two models. They’re not quite the same shape, but performance-wise, they produced identical, high-quality loaves. Unlike the SD-YR2550, the SDYR540 comes with 32 presets, the addition being for spelt bread. Whilst there’s a decent jump in price between the two Panasonic models, if you’re a fan of Panasonic’s design and you’re after a model that can make spelt bread, then it’s worth the investment. Read our full Panasonic SD-YR2540 review. Available from: Lakeland (£239.99) Amazon (£239) Latest Deals Panasonic SD-R2530 Available from John Lewis & Partners (£164.89), Currys (£179.99) Best breadmaker for rustic loaves Pros: 30 programmes Good range of gluten free settings Fruit and nut dispenser Cons: Expensive Star rating: 4.5/5 Wattage: 550W This Panasonic breadmaker comes equipped with 30 settings as well as a fruit and nut dispenser. It doesn't come with a yeast dispenser like some of the more expensive Panasonic models on this list, cementing this model firmly as one of their mid-tier breadmakers. After baking, our test bread had a distinct rustic look to it that we could have easily have passed off as being handmade. The crust was crisp, and whilst we'd have liked to have seen a little more even colour all over, inside, the loaf was light and fluffy. Read our full Panasonic SD-R2530 review. Available from: John Lewis & Partners (£164.89) Currys (£159.99) Latest Deals Russell Hobbs 23620 Fast Bake breadmaker Available from Amazon (£69), Very (£84) Best breadmaker for fast bakes Pros: Quality for a budget price Good fast-bake functions Cons: No nut and seed dispenser Star rating: 4.5/5 Wattage: 660W The Russell Hobbs breadmaker may have been the smallest machine we tested, but its size did not impede any of its many features – it can even make an impressive large 1kg family-sized loaf. With its soft curved lines and shiny black casing, it’s a machine you’d happily leave out on the worktop when not in use. There are 12 pre-programmed recipes, and most come in three sizes with three crust colours, plus two fast bakes which will have a loaf of bread out of the pan and cooling in under an hour. Read our full Russell Hobbs 23620 Fast Bake Breadmaker review. Available from: Amazon (£69) Very (£84) Latest Deals Lakeland touchscreen breadmaker Available from Lakeland (£149.99) Best breadmaker for large loaves Pros: The control panel locks Can make very large loaves Display controls are large and there's a clear, useful viewing window Cons: Sides get very hot Star rating: 4.5/5 Wattage: 850W Featuring the largest control panel of all the models on this list, this breadmaker is ideal for those who struggle with their eyesight or are simply not fans of pokey screens. The touchscreen is very responsive and even locks when the machine has been set, to avoid any knocks or curious fingers fiddling with the controls. The breads produced by this breadmaker are large, in fact they’re the largest loaves of all the breadmakers we’ve tested, so if you get through a lot of bread or have lots of mouths to feed, this model is a great choice. The bread itself was well risen, if a little paler than we’d have liked on top. Inside, it was soft, with an open texture. Read our full Lakeland Touchscreen Breadmaker review. Available from: Lakeland (£149.99) Latest Deals Morphy Richards 48281 Fastbake breadmaker Available from Amazon (£86.99), Morphy Richards (£99.99) Best small breadmaker Pros: Small footprint Easy to use Two fast settings Compact lid opening Cons: Browns a little unevenly Paddle baked into bread Star rating: 4.5/5 Wattage: 600W Where most breadmakers take up a fair chunk of the countertop, this Morphy Richards model is a great option if you're after something a bit more compact. It has 12 settings, including functions for jam and cake. If you need bread in a hurry, there are also two fast-bake settings for small and larger loaves, which each take just 58 minutes. The controls are positioned on the front of the breadmaker, and we found them very responsive and easy to navigate. There's a viewing window, too, so you can easily check on the progress of the bread without opening the lid. After baking, we found the paddle came out with the bread and got stuck, and as no removal tool was provided, we had to tear the base to get it out. On the upside, our loaves had an open, pillowy texture, and the crust was nicely browned on the sides. Read our full review of the Morphy Richards 48281 Fastbake breadmaker. Available from: Amazon (£86.99) Morphy Richards (£99.99) undefined Sage the Custom Loaf breadmaker Available from Sage (£249.95) Best-looking breadmaker Pros: Stylish Custom programmes Cons: No recipe book included Noisy Star rating: 4/5 Wattage: 830W This large breadmaker from Sage impressed us with its high-quality stainless steel casing and range of presets. There are four loaf sizes to choose from, plus a range of pre-programmed recipes and a unique custom function for those who want to experiment. Other features include a handy light, which allows you to check on the bread as it bakes, plus a collapsible paddle for kneading. We were pleased with how quickly and easily we could use this model, and though it was loud during use and our loaves were a little misshapen, both the taste and texture were good. Read our full review of Sage the Custom Loaf breadmaker. Available from: Sage (£249.95) Latest Deals What to look for when choosing a breadmaker A timer function: this lets you wake up or come home to a freshly baked loaf. Memory recall: useful if in mid-cycle there is a power loss or the machine is accidentally switched off, as it will pick up on where it left off – within a reasonable time frame. Loaf size and crust colour: adds versatility and variety to your baking. Gluten-free programmes: for those with dietary restrictions. Dough only: these expand the repertoire of the machine with homemade pasta, pizza doughs, French sticks, or to bake your loaf in a conventional oven for more of a home-baked look. Non-bread functions: yogurt, sourdough starters and jam functions add even more usefulness. Extra features: viewing windows, separate yeast or nut and seed dispensers are handy but not essential. Tips for using a breadmaker If you have never used a breadmaker before, or are used to older models, here are a few tips for that perfect loaf. Breadmaking is an exact science, so measure carefully and closely follow the instructions for the machine, adding the ingredients to the pan in the correct order. Each model of breadmaker is carefully calibrated electronically, so too much or little of any ingredient, or adding them in the wrong order, will throw off the recipe. Use the flour as stated in the recipe; strong bread flour cannot be substituted with plain. Keep yeast and salt separate. The recipe should always indicate the order of ingredients, the salt will be earlier on, and yeast usually at the end (or from its own dispenser). Never add the two together as the salt will kill the yeast and the bread will not rise. Always put the finished loaf onto a rack to cool down to stop the loaf going soggy. Machine-made bread does not have any of the additives, stabilisers or improvers used in commercial production so does not keep as long as shop-bought. To keep the bread fresh, pop it into a large plastic bag and squeeze out the air, fasten tightly and it will keep for a few days, after which it is great for toast. It also freezes well once cooled completely. Why are there so many Panasonic models on this list? Panasonic offers a streamlined collection of kitchen appliances: microwaves, juicers and breadmakers. But their specialty is in the latter. The brand continuously advances their breadmaker technologies and they tend to bring out at least one new model annually. Panasonic breadmakers come with a large number of settings – anywhere between 20-40 – and often come with useful additions such as yeast and ingredient dispensers. On the flip side, Panasonic breadmakers consistently take the longest to bake a loaf. What else can you make in a breadmaker? Breadmakers are versatile in the loaf sizes and crust colours they offer, but many come with settings that extend beyond the realm of simple bread recipes. Here are a few other ways to make the most of your gadget: Pizza dough: Some breadmakers come with specific pizza dough settings that take care of kneading and rising – ideal for making classic margherita pizzas, barbecue pizza, or calzones. See our pizza dough recipes for more inspiration. Jam and yogurt: Other non-bread functions on certain models include jams, compotes and yogurt. Try our peach & amaretto jam recipe or garlic yogurt, and read our guide on how to sterilise jars for jams and preserves. Cakes and pastries: From classic cakes to breakfast pastries, some breadmakers come with presets for sweet treats, too. See our most popular cake recipes for ideas. Gluten-free baked goods: If you have dietary restrictions, rest assured that many breadmakers have dedicated settings for gluten-free recipes, so you can enjoy a variety of gluten-free bread and baked goods from home. Are breadmakers energy efficient? Breadmakers vary in their energy efficiency, but it is possible to calculate how much energy an appliance will use, which in turn will help you cost up the impact it'll have on your bills. Here's how: Take the appliance's wattage and multiply it by the gadget's hours of use per day, then divide the total by 1000. The result will be the appliance's daily kilowatt-hour (kWh). The cost per kilowatt-hour will vary depending on your energy tariff and area. If you have a smart meter installed at home, you'll be able to see the cost per use during cooking without having to calculate it. More kitchen appliance reviews Best bread knives Best hand blenders Best kettles Best pestle and mortars Best toasters Best slow cookers Best mixing bowls Best bread bins Best flour sifters Best cooling racks Best popcorn makers Best multi-cookers Best dishwashers Is Hexclad worth it? Bread recipes and tips Our best-ever bread recipes Video: how to make bread Wholemeal bread recipes Ciabatta bread recipes All you need to know about bread Six steps to brilliant bread 21 of the best breadmaking equipment, tools and kit Top 10 flavoured bread recipes Five quick bread recipes 10 ways to use left over bread Lead image credit: Dougal Waters / Getty Images If you have any questions, suggestions for future reviews or spot anything that has changed in price or availability please get in touch at goodfoodwebsite@immediate.co.uk.

Discover our best ever autumn vegan recipes. Our comforting dishes include soups, spiced curries and sweet bakes, such as apple crumble and pecan pie

Following a vegan diet shouldn't have to mean sacrificing taste, so when cooler evenings draw in, dive into a cosy supper full of warming spices and rich flavours. Our filling dinners and indulgent puddings are the best remedy to the autumn chill, and are sure to please. Our guide is full of classic family favourites, such as shepherd's pie, curry and hearty chilli. You'll also find ideas for easy midweek meals like traybakes and slow-cooker dishes. Plus, our puddings are the perfect after-dinner treat. These dishes make the most of seasonal autumn produce too, such as butternut squash, pumpkin, sweet potatoes, apples and pears. See our autumn vegan recipes for all our top recipes, then try our vegan comfort food recipes, top vegan one-pots, vegan slow-cooker ideas, and our most popular vegan recipes. 1. Stuffed pumpkin This showstopping stuffed pumpkin makes the perfect centrepiece for an autumn dinner party. First, roast a medium-sized pumpkin, then stuff with rice, fennel, apple, pomegranate seeds and pecans. To make the most of your pumpkin, try roasting the seeds in tamari, maple syrup and chilli flakes. See our guide on how to roast pumpkin seeds for more ways to toast up a savoury snack. For more inspiration, see our vegan pumpkin recipes. 2. Satay sweet potato curry Tuck into this satay sweet potato curry for a hearty family dinner. This gluten-free curry comes in under 400 calories and contains two of your five-a-day with chunky sweet potato and fresh spinach. Aromatic ginger, coconut and lime perfectly balance the fiery Thai red curry paste. Serve with white rice and crunchy dry-roasted peanuts for a filling supper. See our vegan curry collection for more fragrant dishes. 3. Vegan pecan pie This delicious dessert has a sneaky secret ingredient to make the creamy filling – a block of silken tofu. Use shop-bought shortcrust pastry to make the easy crust, then top with pecans for a slice of vegan heaven. For more sweet treats, see our vegan desserts collection and then discover more uses for silken tofu. 4. Healthy pumpkin soup This healthy pumpkin soup comes together in just three simple steps and is sure to become a go-to autumn dinner. Finish with a sprinkling of toasted seeds and oats, seasoned with coriander and a hint of chilli flakes for a fragrant, crunchy topping that adds both texture and flavour. Discover our vegan soup recipes for more warming suppers. 5. Curried squash, lentil & coconut soup As the autumn nights draw in, warm up with this curried squash, lentil & coconut soup. Seasonal butternut squash is spiced with curry powder and tumeric. This easy soup takes just 35 mins to prepare and serves six. Extra portions can be frozen for a quick meal solution on busier days. 6. Vegan chilli Our vegan chilli is the ultimate easy family dinner. Simply cook the veg in a frying pan for 10 mins, then chuck all the ingredients into a slow cooker and leave to cook on low for six hrs. Serve with rice or a jacket potato and top with sliced avocado, zesty lime and fresh coriander. For more easy dinners, see our guide to vegan slow cooker recipes. 7. Vegan apple crumble Bake this vegan apple crumble for a traditional, crowd-pleasing pudding. This classic recipe makes the most of tart Bramley apples while they're in season. Simply pack a baking dish with apple filling, top with crumble and bake for 35 mins. Generously dollop over vegan custard or cream to serve. See our vegan baking recipes for everything from cakes to brownies. 8. Vegan shepherd's pie Comfort food doesn't get much better than our vegan shepherd's pie. Plus, you can feel good about this family dinner, which is low in fat and calories. This top-rated dish is jam-packed with chunky veg such as porcini mushrooms, leeks, carrots and butternut squash. Make ahead and freeze for a go-to midweek meal. For more hearty mains, see our vegan comfort food recipes. 9. Sweet potato brownies These fudgy brownies make the most of the natural sweetness in seasonal sweet potatoes. With just eight simple ingredients, you can whip up a batch that serves up to 16. Rich, chocolatey and perfectly paired with a cup of tea, they’re entirely vegan when made with dark chocolate and dairy-free cocoa powder – guilt-free baking never tasted so good. 10. Spiced aubergine bake Layer up slices of aubergine with a coconut milk and tomato sauce in this spiced aubergine bake. This easy traybake is full of sophisticated, bold flavours such as garlic, garam masala, chilli powder, cinnamon, cumin and coriander. This vegan bake also serves six, making it perfect for large families. See our vegan family recipes for more inspiration. 11. Vegan sausage casserole When it comes to autumnal comfort food, you can't beat a hearty sausage casserole. This one has nourishing cannellini beans for extra plant protein and is topped with crunchy garlic and parsley toasts. For more filling meals, see our vegan dinner recipes. 12. Sticky toffee pear pudding Our sticky toffee pear pudding is an elegant take on an indulgent dessert. Begin by poaching fresh pears in cinnamon, star anise and cloves, then bake a squidgy sponge with rich dates and linseeds for texture. Use up the remaining poaching liquid to make a sweet syrup to drizzle on top and serve with our creamy vegan vanilla ice cream. For our ultimate selection of vegan recipes, see our vegan collection. Enjoyed these recipes? See more vegan recipes... Best vegan curry recipes Top 5 vegan family recipes Easy vegan dinner recipes Quick vegan meal ideas Best vegan student recipes Which recipe will you try this autumn? Leave a comment below...

For a quick and healthy supper solution, a soup maker will deliver with minimum effort. From basic models to sophisticated multi-purpose blenders, we round up our favourite models

Making homemade soup is not complicated; it is one of the easiest jobs in the kitchen and can be very satisfying. So is a soup maker worth it, or is this just another machine crowding the kitchen? A soup maker takes all the faff out of making soup by hand and delivers delicious, healthy soups quickly and easily. It saves time and effort and reduces washing up, freeing you to get on with other things. Soup makers are also rarely just for soup recipes; many make smoothies, cold drinks, quick batters, dips, sauces and even baby food, making your money go even further. A soup maker is also a great way of quickly using leftover veggies in the bottom of the fridge, using up a glut from the garden, or using odds and ends from a veg box, thus reducing food waste. Read on to discover our favourite soup makers and, for more inspiration, check out some of the best soup maker recipes we're loving right now. Best soup maker deals Looking for a discount on one of the soup makers in this list? We've been scouring the market to find the best deals. Good Food in partnership with Tower soup maker: Good Food 1.6L soup maker | £69.99 £41.99 (save £28 or 40% with code GFUNI40) More soup maker deals: Lakeland compact soup maker | £64.99 £59.99 at Lakeland (save £5 or 8%) Morphy Richards Clarity 1.6L Soup Maker | £89.99 £79.89 at Amazon (save £10.10 or 11%) Morphy Richards Classic soup maker | £79.99 £60.99 at Amazon (save £19.09 or 23%) Tefal Perfectmix Cook BL83SD65 | £199.99 £175 at Amazon (save £24.99 or 12%) Tower Vizion 1.6l Soup Maker | £69.99 £49.99 at Tower (save £20 or 29%) For more kitchen appliances deals, visit our guide, discover how our experts test products and let us do the hard work for you. View Affiliate Playlist on the source website Best soup makers at a glance JUMP TO REVIEWS Best small soup maker: Lakeland Compact Soup Maker, £59.99 Best soup maker: Morphy Richards Clarity 1.6L Soup Maker, £89.99 Best budget soup maker: Tower Vizion 1.6l Soup Maker, £49.99 Best soup maker and blender: Tefal Perfectmix Cook BL83SD65 Soup Maker, £175 Best soup maker with sauté function: Ninja Foodi blender and soup maker, £179.99 Best budget soup maker: Daewoo 1.6L soup maker, £44.95 Best everyday soup maker: Morphy Richards Classic soup maker, £79.99 Best basic soup maker: Tower 1.6 Litre soup & smoothie maker, £48.12 Best soup and smoothie maker: Tefal Easy soup and smoothie maker, £98.08 Jump to: Best soup makers to buy in 2025 What makes a good soup maker? Is it worth getting a soup maker? Soup maker recipes How we tested soup makers Smooth setting: We followed the basic instructions to make our carrot & coriander soup in order to compare texture, taste and ease of use. Chunky setting: We also tried at least one of the manufacturer's chunky recipes as, depending on whether this setting blended or simply heated, results could vary. We also wanted to see how good the provided recipes were! Other settings: We took the machines through their paces, trying a variety of other settings and functions – from smoothie making to grinding – to get an idea of how versatile the machines really were. Why you can trust Good Food reviews Our team of product-testing experts at Good Food has reviewed a wide range of soup makers over the last five years, using our strict testing criteria to put each gadget through its paces. Every product is reviewed in the Good Food Test Kitchen, which is set up to replicate the average home kitchen rather than a lab-like setting. That means we can guarantee that if something performs well in our kitchen, it should in yours too. We also don't share reviews with manufacturers or retailers before they're published, and we never accept payment in exchange for positive reviews, either. Best soup makers to buy in 2025 Good Food in partnership with Tower soup maker Available from Tower (£41.99 with code GFUNI40), Amazon (£59.99) From silky smooth tomato soup to chunky winter warmers, this versatile soup maker handles it all. With five smart functions – including blend, sauté and juice – and a 1.6-litre capacity, you can whip up generous batches with minimal effort. The LED panel is intuitive and the clean-up is quick. Shop now and save 40% at Tower with code: GFUNI40 (on orders over £50). Available from: Tower (£41.99 with code GFUNI40) Amazon (£59.99) Morphy Richards Clarity 1.6L soup maker Available from Morphy Richards (£89.99), Amazon (£79.98) Best soup maker Pros: Quality for the price Fold down handle Keep warm function Light Tritan plastic jug 11 recipes Cons: Most needed two cleans Smoothie needed several blends Star rating: 5/5 Straight from the box, we were impressed by the Morphy Richards soup maker, which has a maximum capacity of 1.6 litres. The soup maker is also sturdy, yet much lighter than expected, thanks to its Tritan plastic jug — a plastic tougher than glass, which does not scratch or stain, and is BPA-free. There are two outstanding features we loved here: a 'keep warm' programme, helpful for second helpings or latecomers. And the handle on the lid folds down and tucks away into the rim of the lid, making storage of such a large machine much easier than many. We had no complaints with either soup; both were tasty, with great texture in the smooth tomato and excellent tenderness in the chunky version. We felt the blend function needed considerably longer to get a velvety smoothie, and the clean function was a bit hit and miss, requiring a lot more rinsing after use. Otherwise, this is a strong, powerful machine that delivers really well. Wattage: 1000W Capacity: 1.6L Weight: 2.15KG Functions: smooth, chunky, blend, clean Warranty: 2 years standard, plus an extra year upon registration Available from: Morphy Richards (£89.99) Amazon (£79.98) undefined Lakeland Compact Soup Maker Available from Lakeland (£59.99) Best small soup maker Pros: Compact for smaller kitchens Easy to set up Great quality for the price Excellent auto clean function Cons: Short electrical lead Not many recipes Can't see the food cooking Star rating: 5/5 There is nothing not to like about the Lakeland Compact soup maker, especially if you have a smaller household or limited kitchen storage space. Plus, it's lightweight, even when filled with soup, making it ideal for anyone who struggles with lifting. The machine is easy to use and is up and running straight from the box, after a quick wash. It makes two generous portions of soup. Our smooth tomato soup was excellent, and the chunky one was cooked to perfect tenderness, stopping just before becoming mushy. We were especially impressed with the cleaning function on this machine; it worked effectively and required little to no further rinsing. The jug is made of stainless steel, and though seeing food being cooked is beneficial, the reliability of this machine means there's no need to worry; it's doing its job. This may be smaller than most, but in performance, it comes into its own. Wattage: 800W Capacity: 1L Weight: 1.24KG Functions: chunky, smooth, blend, clean Warranty: 3 years Available from: Lakeland (£59.99) undefined Tower Vizion 1.6L Soup Maker Available from Tower (£49.99), Amazon (£53.98) Best budget soup maker Pros: Sturdily built machine Intuitive buttons Easy to use Lightweight Tritan jug Great soup results Cons: No recipes Clean function struggles Star rating: 5/5 The Vizion from Tower was an impressively designed machine, especially considering its price. It offers a 1.6L capacity, promising the usual smooth or chunky soups, juices, and blending options, which also incorporates a cleaning function that we found to be somewhat ineffective. The Vizion jug is exceptionally light, as it's made of Triton plastic, which is tougher than glass, scratch- and stain-proof, and BPA-free. We immediately liked the digital interface, which connects to every programme and is easy to understand. The instruction book was detailed, and although it lacked recipes, it provided clear instructions on how to prepare the ingredients, as well as many other handy tips for achieving the perfect soup. The soups delivered were delicious and tender, especially the chunky soup, and the smooth tomato had a lovely, silky, and thick consistency. The smoothie, using the blend function, took a few attempts to blend thoroughly. Despite a few niggles this is an excellent machine for the price. Wattage: 1000W Capacity: 1.6L Weight: 2.19KG Functions: smooth, chunky, juice, blend Warranty: 1 year standard, plus two extra years upon registration Available from: Tower (£69.99) Amazon (£69.99) undefined Tefal Perfectmix Cook BL83SD65 Soup Maker Available from Amazon (£175), Tefal (£199.99) Best soup maker and blender Pros: Removable blades Easy to assemble Very quiet while cooking Impressive safety features Super-fast blades Cons: No recipes included Many parts are not dishwasher-proof Star rating: 5/5 As we lifted the Tefal Perfectmix soup maker from its snug cardboard box, we admit it looked rather daunting but is also extremely well-built. The machine is not simply a soup maker, so the front panel offers 10 automatic programmes with just two related to the soup: smooth and chunky. The Perfectmix is fast and suitably noisy when blending but quiet while cooking. We were impressed by the machine's safety features, and it will not work if any part of the lid is not firmly in place. The sharp stainless-steel blades can be removed easily with care for washing. This powerful, high-speed blender we discovered on the test delivered a super smooth creamy tomato soup and chunky roast vegetable soup in 30 minutes. It made short work of crushing ice and effortlessly whizzed a fluffy smoothie. This is an expensive machine for a soup maker, but given everything else it will do - even make multigrain milk - it makes a brilliant investment if you want to roll other machines into one. We loved it. Wattage: 1400W Capacity: 2L Weight: 5.8KG Functions: smooth soup, chunky soup, milkshake, smoothie, dessert, ice crush, compote, stir, multigrain milk, hot sauce, manual, blend, heat and cleaning settings Warranty: 2 years undefined Ninja Foodi blender and soup maker Available from Ninja (£179.99), Lakeland (£179.99) Best soup maker with sauté function Pros: Lots of presets Glass jug Multifunctional Cons: Expensive Heavy jug Star rating: 5/5 This is a multifunctional blender and soup maker that performs well, no matter whether it’s blending milkshakes or cooking soup. With just a 1400ml capacity for soups, it’s a little smaller than some others on this list, but we think its versatility makes up for the lower capacity. With a chop and sauté function on top of four cold blending programs and four hot blending programs, this is a useful bit of kit. And unlike many other soup makers, it really does function as a full-size blender too, so there’s no need to double up on appliances. On the downside, it is pricey, and the heavy glass jug will be a struggle for some people to lift, particularly when full. That said, this is a top performing model that’s intuitive to use and it’ll earn its place in your kitchen. Wattage: 1000W Capacity: 1.7L Weight: 5.6KG Functions: smooth soup, chunky soup, jam, sauce, smoothie, frozen drink, dessert, milkshake, chop, sauté, manual blend, manual cook Warranty: 2 years Latest Deals Daewoo 1.6L soup maker Available from Amazon (£44.95), Daewoo (£49.99) Best value soup maker Pros: Inexpensive Simple to use Good capacity Cons: Can’t be used for small quantities Star rating: 4/5 If you’re looking for a basic soup maker that can make decent smooth and chunky soups, without breaking the bank, this Daewoo soup maker is not a bad option. The settings include smooth, chunky, juice, and blend, plus there’s an LED display that shows a countdown timer. It’s simple to use but the control panel is somewhat unsophisticated. In our tests it successfully created smooth and chunky soups, but the juice function – which is supposedly for smoothies too – couldn’t handle our super berry smoothie with frozen berries. So it can’t take the place of a traditional blender. The stainless-steel jug is sturdy and has a decent 1.6-litre capacity. But since it’s a budget option, there are no handy extras such as a sauté or keep warm function. It can create a tasty smooth soup from scratch in just 21 minutes though, so if you simply want to make soup, you won’t be disappointed. Wattage: 1000W Capacity: 1.6L Weight: 2.66KG Functions: smooth, chunky, juice, blend Warranty: 3 years upon registration Latest Deals Tower 1.6-litre soup & smoothie maker Available from Amazon (£48.12), Tower (£59.99) Best basic soup maker Pros: Lengthy 3-year warranty Available with a flask Simple to use Cons: Can’t add ingredients during cooking Star rating: 4/5 The Tower 1.6-litre soup maker is available on its own or, for an extra £10, with a 500ml flask so you can have tasty hot soup on the go. It’s a straightforward soup maker with just the essential smooth and chunky soup settings. But if the lid is removed during use, it resets, which means you can’t add ingredients or seasoning part-way through cooking, which will be frustrating for some. The blend function acts like a pulse button and allows you to further blend your soup if needed. Meanwhile there’s a juice function for blending cold mixtures such as smoothies, but it failed to liquidise a frozen berry and yogurt smoothie, so won’t take the place of a blender. While it lacks anything other than the basic settings, the control panel is simple to use, and the soup maker is effective at creating smooth soup in just 21 minutes. Wattage: 1000W Capacity: 1.6L Weight: 2.4KG Functions: smooth, chunky, juice, blend Warranty: 3 years Latest Deals Morphy Richards Classic soup maker Available from Amazon (£60.99), Morphy Richards (£79.99) Best everyday soup maker Pros: Simple settings Hot soup in 21 minutes Cons: Lid can’t be opened during cooking Outside gets hot Star rating: 4/5 Morphy Richards have quite a large range of soup makers and this is one of the cheaper models the brand offers. Though the RRP is still a bit steep given the fact that it’s incredibly similar to some of the more budget soup makers on this list. Nevertheless, it’s simple to use and can produce silky smooth soup in just 21 minutes, or a chunky version in 28 minutes. It can’t be opened up without resetting the programme though, which will be frustrating if you’re a hands-on cook who likes to taste and season as you go. But the blend setting acts like a pulse button, so you can easily blend fresh herbs in at the end. The juice programme doesn’t work for thick frozen smoothie mixtures, so while this is an effective soup maker that can do some blending, it won’t take the place of a separate blender. Wattage: 1000W Capacity: 1.6L Weight: 2.07KG Functions: smooth, chunky, juice, blend Warranty: 2 years standard, plus an extra year upon registration Latest Deals Tefal Easy soup and smoothie maker Available from Amazon (£98.08) Best soup and smoothie maker Pros: Clear functionality Easy to use, fast – smooth soup in 23 mins Chunky in 25 mins 30 recipes Keep-warm function Cons: No timer For a little more, you get extra functionality with this Tefal soup maker. There are a lot of recipes to choose from in the accompanying booklet, and we had a go at their sweet potato & red lentil soup. The 'soup with pieces' setting doesn't blend at all and produced a good result in 25 minutes. You need to keep pieces small to ensure thorough cooking. We also used the blend button to make their mango lassi – this machine is perfect for the luxurious texture needed. The easy cleaning button is a handy feature, but unlike some of the other soup makers that have this, it does not recommend using detergent. We can't quite get past not using soap so gave it a further clean afterwards. The information says not to put the jug under running water, which makes it a bit trickier, but it still proved easier than cleaning a saucepan. Read our full Tefal Easy Soup review. Wattage: 1000W Capacity: 1.2L Weight: 2.48KG Functions: smooth soup, chunky soup, compote, smoothie, clean Warranty: 2 years Latest Deals Other soup makers tried and tested Vitamix Ascent A2500i, £597.95 Is it worth getting a soup maker? A soup maker is a game-changing piece of kit if you buy and eat soup regularly. And while there's an upfront cost to consider, by switching from supermarket soup to homemade, you could save some serious cash in the long-run. Here's a look at some of the other benefits: Time saved: If you already enjoy cooking soup from scratch, a soup maker streamlines the process and does the hard work for you. Many models even come with automated settings, so all you need to do is add your ingredients, then let your gadget take care of the rest. Additional functions: Not just reserved for soup, some soup makers come with extra presets for making smoothies and yogurt, or creamy sauces, dips, and purées. Better awareness of ingredients: For those with dietary requirements or preferences, making soup from scratch is an easier way to keep an eye on which ingredients have been used. Control over consistency: Whether you prefer chunky or smooth, achieving the perfect texture when cooking on a hob can be tricky. But with a soup maker, you can programme your appliance to achieve the exact consistency you're after. What makes a good soup maker? Size, weight and appearance are all factors to consider when buying. The simple models tend to be lighter and take up less space. The versatile models can be larger and heavier, especially if they have a glass jug. Instruction manual: Helpful, accurate guidance from the manufacturer on set-up, timings and how to prepare various types of soups was a must. We gave extra marks for a variety of recipes. Ease of use: A soup maker should reduce the work involved in cooking. We looked for easy-to-use machines, where we felt confident that the process minimised the fuss of preparing ingredients and cooking them. Ease of cleaning: Although we were open to hand-washing (most machines, because of their size and electric output are not dishwasher safe), we still kept an eye out for machines that made life easier when it came to washing-up. Aesthetics and size: Soup makers can be space-consuming, so we considered both height and footprint. We favoured compact soup makers for ease of storage, unless they were enhanced with additional functionality, which justified a bigger size. Attractive design was also taken into consideration. Versatility: We looked for soup makers that didn't just stick to the norm and brought other uses where possible. Soup maker recipes Soup maker mushroom soup Soup maker carrot & coriander soup Soup maker tomato soup Soup maker butternut squash soup Soup maker leek & potato soup Soup maker broccoli & Stilton soup Soup maker lentil soup Soup maker roast chicken soup Soup maker vegetable soup Soup maker pea and ham soup More appliance reviews Best air fryers Best food processors Best dishwashers Best blenders Best slow cookers Best toasters Best kettles Best gadgets for health lovers If you have any questions, suggestions for future reviews or spot anything that has changed in price or availability, please get in touch at goodfoodwebsite@immediate.co.uk.

We've reviewed the best baking books, from new twists on classic cakes, to bread, patisserie, chocolate bakes and more

Fancy a spot of baking and not sure where to start? We've gathered some of our favourite baking books to keep you going with plenty of inspiration. There's something for everyone, no matter what you want to make, how much you've baked before or who you plan to gift your bakes to. We've got bread books to practice focaccia and sourdough, patisserie books so you can make the perfect afternoon tea and books packed with chocolate treats for the ultimate sweet tooth. Once you've got your baking bookshelf sorted, check out all our other cookbook recommendations. Get meat-free inspiration with our best vegetarian cookbooks, give our best student cookbooks to someone heading to uni or spend time in the kitchen over the school holidays with one of our best cookbooks for kids, perfect for rainy days. Best baking books at a glance Best all rounder baking book: Sift by Nicola Lamb, £22.70 Best for American-inspired bakes: Sure Thing Desserts by Matt Lewis, £19.35 Best for indulgent bakes: Comfort Bakes by George Hepher, £16.99 Best for desserts: I'll Bring Dessert by Benjamina Ebuehi, £18.53 Best for sourdough: Tartine Bread by Chad Robertson and Elizabeth Prueitt, £20.93 Best for patisserie: Everyone Can Bake by Dominique Ansel, £23.13 Best for limited equipment: One Tin Bakes by Edd Kimber, £14.19 Best comprehensive guide: The Pastry Chef's Guide by Ravneet Gill, £20 Best coffee table baking book: The Irish Bakery by Cherie Dunham, £27 Best for bread bakers: Crumb by Richard Bertinet, £22.33 Best for chocolate: Cocoa by Sue Quinn, £25 Best bargain buy: Bread Ahead e-book, £5 Best for families: Nadiya Bakes by Nadiya Hussain, £17.73 Best story behind the book: Rising Hope by Luminary Bakery, £12.28 Best American baking book: What's for Dessert? by Claire Saffitz, £18.78 Best for global inspiration: Chetna's Easy Baking by Chetna Makan, £20 Best for on-trend bread recipes: The Dusty Knuckle by Daisy Terry, Rebecca Oliver & Max Tobias, £17.73 Best baking books to buy 2025 Sift by Nicola Lamb Available from Amazon (£23.05), Waterstones (£25) Best all rounder new baking book We have made many of Lamb’s recipes and each one has been a complete success. Her book is divided into two halves, with the first focussing on the science of baking, and the second full of delicious bakes. They range from twists on classics, such as a roasted strawberry Victoria sponge, to brand-new innovations such as a citrus, olive oil and cream cheese dome. It is the perfect gift for the best baker you know. Must-try recipe: miso-walnut double chocolate chip cookies Available from: Amazon (£23.05) Waterstones (£25) Sure Thing Desserts by Matt Lewis Available from Amazon (£19.35) Best for American-inspired baking Matt Lewis previously ran bakeries in New York for 15 years so can be trusted to know a good cookie or brownie. We love the mantra behind this baking book: simplifying recipes and developing a collection of ‘Sure Thing desserts’ – perfect examples of classic desserts that can always be relied on to be crowdpleasers. After five essential baking recipes (including ‘choose your own adventure chocolate chip cookies’ and a Scottish-inspired lemon drizzle cake, chapters are based around different categories of bakes, including bars, cookies and breakfast bakes. Skill level is basic with some slightly more moderate recipes, with plenty tempting us from the first read. If you get served a lot of American baking influencers on your Instagram feed, the American-style bakes should draw you in: think cornbread blondies, peanut butter and jelly cookies, or lemon cheesecake bars. Must-try recipe: choose your own adventure chocolate chip cookies Available from: Amazon (£19.35) Comfort Bakes by George Hepher Available from Amazon (£16.99), Waterstones (£22) Best for indulgent bakes Calorie counters, look away now. The second book by George Hepher, founder of cult favourite George’s Bakery in Cambridgeshire, is filled with more signature OTT bakes. Think towering layer cakes with a whole pecan pie stuffed inside, salted caramel cornflake sandwiches stuffed with chocolate ganache, and thick slabs of rocky road topped with nougat and yet more ganache. It’s a riotous feast for a sweet tooth, with the secret recipes behind some of George’s most viral bakes and all written in his fabulously fun tone of voice. Must-try recipe: triple chocolate cornflake roll Available from: Amazon (£16.99) Waterstones (£22) I'll Bring Dessert by Benjamina Ebuehi Available from Amazon (£18.53), Waterstones (£25) Best for desserts Here’s one for those who feel a meal is not complete unless they’ve had something sweet. Split into chapters such as ‘Something Fruity’ and ‘Something Chocolatey’, it is a book to refer to when you have a craving but lack inspiration. All of Benjamina’s books have interesting uses of herbs and spices. Standout recipes include a cherry slab pie and white chocolate, tahini, sumac and strawberry trifle. Must-try recipe: miso and nutmeg custard pie Available from: Amazon (£18.53) Waterstones (£25) Tartine Bread by Chad Robertson and Elizabeth Prueitt Available from Amazon (£20.93), Waterstones (£30) Best for sourdough This is the original sourdough guidebook. Many of the best bakers in the world attribute at least some of their knowledge to Chad Robertson and the Tartine bakery, so you know you’re learning from the best. It has excellent instructions that are clear and concise, but also has novel-like storytelling that means you read it cover to cover. It also makes a beautiful coffee table book. Must-try recipe: golden raisin, fennel seed and orange zest bread Available from: Amazon (£20.93), Waterstones (£30) Everyone Can Bake by Dominique Ansel Available from Amazon (£23.13) Best for patisserie The second book from acclaimed pastry chef (and inventor of legendary croissant-doughnut hybrid, the cronut) Dominique Ansel, Everyone Can Bake breaks down the art of patisserie into manageable building blocks, chapter by chapter. It’s split into four sections: bases (think cakes, tarts and cookies), fillings (mousses, jams and pastry creams) and finishings (meringues and chocolate glazes), plus one on assembly and technique. The idea is that, once you’ve mastered some of the basic recipes in each section, you can put them together in endless different ways to create impressive desserts, cakes and bakes worthy of a patisserie window. You’ll master everything from basic banana bread to showstopping mousse cakes, pavlovas and more. Must-try recipe: peach brown sugar charlotte Available from: Amazon (£23.13) One Tin Bakes by Edd Kimber Available from Amazon (£14.19), Waterstones (£22) Best for limited equipment It is a rare joy to leaf through a cookbook and find you want to make every single recipe in it. Such is the case with Edd Kimber’s clever book. Perfect for anyone who loves to bake, the recipes are all made in just one tin – a 23 x 33cm brownie tin, to be precise. Covering cakes, cookies, brownies, pies, tarts and desserts, there’s a bake for every occasion, from simple favourites like classic birthday cake and tiramisu, to unique bakes, including tahini chocolate chip cookie bars, grapefruit meringue pie and pistachio crème brûlée tart with honey-roasted apricots. We also love his newer book, Small Batch Bakes, for more of the irresistible flavour combinations, but all shrunk to make smaller quantities. Must-try recipe: chocolate & cardamom carrot cake with brown butter cream cheese frosting Available from: Amazon (£14.19) Waterstones (£22) The Pastry Chef’s Guide by Ravneet Gill Available from Amazon (£9.59), Waterstones (£20) Best comprehensive guide After working as a pastry chef in some of London’s top restaurants, Ravneet Gill has written her first book, in which she shares secrets for achieving perfect pastry. Ideal for home cooks, this is a complete guide to baking, which includes an enlightening theory section as well as recipes. It’s divided into handy chapters, including sugar, custard, chocolate, cakes and biscuits. Must-try recipe: salted chocolate & caramel tart Available from: Amazon (£9.59) Waterstones (£20) The Irish Bakery by Cherie Dunham Available from Montgomery Press (£27) Best coffee table baking book We fell in love with the gorgeous full-page photography in this book. But, while it's beautiful to flick through, it shouldn't just stay on the coffee table – it's full of must-make recipes. A deep-dive into Irish baking, there are over 80 recipes for both traditional bakes that have been passed down through the generations, as well as new ideas for contemporary flavour twists. The bread section is particularly strong, including recipes for treacle & linseed bread, barmbrack and honeyed oaten bread. Spotlights on Irish producers and artisans sit alongside the recipes for a rich understanding of Ireland's baking culture. Must-try recipe: sticky date & Guinness pudding with warm whisky sauce Available from: Montgomery Press (£27) Crumb by Richard Bertinet Available from Amazon (£22.33), Waterstones (£28) Best for bread bakers Bread genius Richard Bertinet makes baking easy with his step-by-step recipes. Once you’ve mastered the essential loaves, try your hand at brioches, plaits, crumpets and flatbreads, and experiment with different ferments. If you’ve got a sweet tooth, there’s plenty to try, from a stunning plum tart to a Russian plait stuffed with chocolate crème pâtissière. A beautiful book guaranteed to improve your baking technique. Must-try recipe: sourdough pizza Available from: Amazon (£22.33) Waterstones (£26) Cocoa by Sue Quinn Available from Waterstones (£25), Amazon (£7.99) Best for chocolate This book is perfect for chocolate lovers. As well as the story of chocolate – from bean to bar – and its history, there’s plenty of information, from how to perfectly melt it to the best way to taste it. Heavenly cakes sit among tarts, mousses and cookies, with plenty of innovative ideas, including a duck fat caramel & chocolate bay leaf tart. There’s even a handful of savoury recipes (realise your childhood dream of eating chocolate for dinner) with chocolate adding richness to chilli, game dishes and even pasta. Must-try recipe: chocolate milk cake with pecan praline cream Available from: Waterstones (£25) Amazon (£7.99) Bread Ahead online baking recipe e-book Available from Bread Ahead (£5) Best bargain buy A wallet-friendly baking choice from London bakery Bread Ahead, this e-book is an accessible collection of some of the bakery’s most-loved recipes. Learn how to make 18 different bakes, including Bread Ahead’s legendary doughnuts – affectionately dubbed ‘pillows of joy’ – and its fluffy focaccia & almond amaretti biscuits. Must-try recipe: cinnamon buns Available from: Bread Ahead (£5) Nadiya Bakes by Nadiya Hussain Available from Amazon (£17.73), Waterstones (£22) Best for families Accompanying her BBC Two series of the same name, Nadiya Bakes features over 100 recipes, from celebration cakes, biscuits, traybakes, tarts and pies to showstopping desserts, breads and savoury bakes. Nadiya puts her signature creative twists on classic recipes (sheekh kebab toad-in-the-hole and croissant bread & butter pudding) and provides plenty of inventive shortcuts so anyone can easily achieve delicious and impressive bakes at home. Must-try recipe: strawberry & clotted cream shortcake cupcakes Available from: Amazon (£17.73) Waterstones (£22) Rising Hope by Luminary Bakery Available from Amazon (£16.26), Waterstones (£20) Best story behind the book Luminary Bakery is a London-based social enterprise that supports disadvantaged women, including those who have been homeless or experienced abuse, by offering courses, employment and work experience in its bakeries. Its first book combines inspiring stories from some of these women alongside beautifully illustrated sweet and savoury recipes. Must-try recipe: Honeycomb cheesecake blondies Available from: Amazon (£12.49) Waterstones (£20) What's for Dessert? by Claire Saffitz Available from Amazon (£18.78), Waterstones (£26) Best American baking book If you read pastry expert Claire Saffitz’s first cookbook, Dessert Person, you might have high hopes for this one. Full of creative flavour combinations, she uses her advanced knowledge to break down showstopping recipes, such as marbled mint chocolate mousse and boozy orange soufflés, to make them achievable at home. This retro-looking cookbook looks good enough to eat. Must-try recipe: Pineapple & quince tart Available from: Amazon (£18.78) Waterstones (£26) Chetna's Easy Baking by Chetna Makan Available from Amazon (£9.49), Waterstones (£20) Perfect for loved ones with overflowing spice cupboards, this collection of sweet and savoury bakes from Chetna Makan includes her pear, chocolate, star anise & hazelnut tarte tatin; rainbow chard masala pasties; and chilli naan pizzas (that’s one the kids will love). There’s inspiration for impressive desserts, too – banoffee chocolate pavlova, coffee cream profiteroles and vegan saffron cheesecake. Must-try recipe: Mango & lime meringue pie Available from: Amazon (£9.49) Waterstones (£20) The Dusty Knuckle by Daisy Terry, Rebecca Oliver & Max Tobias Available from Amazon (£17.73), Waterstones (£22) Best for on-trend bread recipes The Dusty Knuckle bakeries in Dalston and Harringay are famous for their enormous sandwiches packed with creative fillings, such as pickled beetroot, whipped feta, za’atar & slaw. Learn to make them (we’ll be starting with the egg, chilli & cheese), as well as fabulous breads and pastries. Must-try recipe: Seedy soft tin loaf Available from: Amazon (£17.73) Waterstones (£22) More baking inspiration For more baking inspiration, check out our recipe collections online. We've got everything you need from easy bakes for novices, indulgent brownie recipes, impressive birthday cake ideas, creamy cheesecake recipes and much more. Check out our reviews for all the best baking kit you'll need to get started: Best stand mixers Best spatulas Best baking gifts Best cake tins Kids baking essentials If you have any questions, suggestions for future reviews or spot anything that has changed in price or availability, please get in touch at goodfoodwebsite@immediate.co.uk.

This authentic, foolproof carbonara recipe shows you how to achieve silky, perfect sauce every time, with no scrambled eggs or stress

Misjudged, miscalled and often mistreated, carbonara might be the most controversial Italian recipe out there. So simple at a glance, yet so intricate, I consider this recipe more of a ritual than a dish – a ritual so sacred, that if you swap one ingredient for an alternative, you'd better keep that a secret or you'll risk provoking outrage in all the carbonara purists out there. Tradition aside, I am not one to judge the cooking habits of others, but I think it's my duty to give you the tools to recreate the perfect carbonara time and time again. What makes this recipe foolproof is the smooth sabayon you use as the base for your sauce. That eliminates the doubt of having uncooked eggs in your pasta dish, and removes the fear of scrambling your eggs into a pasta frittata because it is overcooked. It is easier than you think and it works every time.

We've chosen our top picks for the best Indian cookbooks, for a deep-dive into everything this diverse cuisine has to offer

If you want to master a new cuisine, why not try perfecting your Indian cooking skills. We've selected our favourite cookbooks to get you started, so you'll soon be making curries, baking samosas and putting twists on British classics. Our Indian cookbook picks showcase the range of recipes from across the country: the cuisine of the Himalayas, Punjabi specialties and modern Mughal dishes. Familiar names from the world of Indian cooking such as Madhur Jaffrey and Chetna Makan have written must-reads, but there's new up and coming voices, too. Developing new skills doesn't have to be challenging either: we've got books filled with 30-minute recipes, vegetarian and vegan inspiration. Read on for all our best Indian cookbooks to buy. For more cookbook inspiration, check out our cookbooks hub for all our reviews including the best baking cookbooks, the best cookbooks for kids or the best vegan cookbooks. Best Indian cookbooks at a glance Best for everyday Indian cooking: Indian 101 by Karan Gokani, £25.76 Best for Kashmiri cuisine: On the Himalayan Trail by Romy Gill, £16.72 Best for easy Indian recipes: India Express by Rukmini Iyer, £17.99 Best for vegan Indian cooking: Meat Free Mowgli by Nisha Katona, £12.99 Best healthy Indian cookbook: Chetna's Healthy Indian Vegetarian by Chetna Makan, £11.48 Best for Indo-Persian recipes: Khazana by Saliha Mahmood Ahmed, £11.89 Best chef's Indian cookbook: Tarkari by Rohit Ghai, £20.14 Best for midweek cooking: Chetna's 30 Minute Indian by Chetna Makan, £9.99 Best curry bible: Madhur Jaffrey's Curry Nation by Madhur Jaffrey, £20.25 Best Indian cookbooks to buy 2025 Indian 101 by Karan Gokani Available from Amazon (£20.79), TGJones (£25.76), Waterstones (£28) Best for everyday Indian cooking Karan Gokani, co-founder of the award-winning Hoppers restaurants, will make you rethink Indian cuisine with diverse and approachable recipes for everyday cooking. There’s a helpful map at the beginning, highlighting the regional differences in cooking style across the country - from butter chicken and black daal in the North to biryanis and banana leaf fish in the South. Have a go at making a chaat complete with homemade chutneys, upgrade your standard cheese toastie to a Bombay sandwich, with chutney, onion and tomato and discover a world of dishes to make the most of your spice cupboard . Available from: Amazon (£20.79) TGJones (£25.76) Waterstones (£28) On the Himalayan Trail by Romy Gill Available from Amazon (£16.72), TGJones (£24.84), Waterstones (£27) Best for Kashmiri cuisine Kashmir is a beautiful region in north India with lakes, meadows and the snow-capped Himalayas, but its unstable political situation makes it inaccessible to tourists, so through Romy’s book we can explore this fascinating culture and cuisine. Kashmiri food is hugely varied, with influences from central Asian, Afghan, Persian and Mughal cooking. You’ll find familiar dishes like pakoras, rogan josh, kebabs and pilau rice alongside lesser-known dishes made with lotus root – a commonly used vegetable in Kashmir – and dadhe maaz, lamb cooked in milk. A captivating insight into a unique, largely undiscovered cuisine. Available from: Amazon (£16.72) TGJones (£24.84) Waterstones (£27) Latest Deals India Express by Rukmini Iyer Available from Amazon (£17.99), TGJones (£20.24), Waterstones (£22) If you’re in need of quick meals after work, you may appreciate the simplicity of one-pan cooking. If you also like to swerve the washing-up, you’ll be glad that Rukmini Iyer, the author of the hugely popular Roasting Tin series, has returned with her family’s minimal-effort recipes from East and South India – think mini naan pizzas with lime & coriander paneer, and all-in-one aubergine, tomato & nigella seed curry. There are options for the weekend as well, including spiced potato cakes with eggs & chilli butter for brunch. Recipes are helpfully grouped into menus at the back of the book, so you know which dishes work together, too. Available from: Amazon (£17.99) TGJones (£20.24) Waterstones (£22) Latest Deals Meat Free Mowgli by Nisha Katona Available from Amazon (£12.99), TGJones (£23), Waterstones (£25) Best for vegan Indian cooking One way to help reduce food bills is to embrace more meat-free meals. Presenter and restaurateur Nisha Katona’s new title in the Mowgli series features mostly vegan recipes, offering plenty of inspiration for utilising affordable storecupboard ingredients, like her butter bean korma and ‘lazy’ potato curry. You’ll find some truly mouth-watering mains – including her courgette kofta curry – and pairing them with the IPA onion rings, zingy salads and a carrot pickle will make it a real feast for a relaxed Friday night in. Available from: Amazon (£12.99) TGJones (£23) Waterstones (£25) undefined Chetna's Healthy Indian Vegetarian by Chetna Makan Available from Amazon (£11.49), TGJones (£18.40), Waterstones (£20) Best healthy Indian cookbook You may remember Chetna from her time on The Great British Bake Off or from her first best-selling cookbook, Chai, Chaat and Chutney. Either way, you'll be seriously impressed by this offering. Its pages are lined with healthy and vibrant Indian recipes, all made without meat. Recipes include courgette kofta curry and spicy roasted cauliflower. Chetna proves that veg really can be the star of the show. Perfect for those times when you want big flavours without the calories, salt or fat. It's inspiring, especially to anyone who thinks Indian cooking only covers the cream-laden dishes we often order in restaurants. Available from: Amazon (£11.49) TGJones (£18.40) Waterstones (£20) undefined Khazana by Saliha Mahmood Ahmed Available from Amazon (£11.89), TGJones (£27.60), Waterstones (£30) Best for Indo-Persian recipes This debut cookbook from the 2017 MasterChef winner is inspired by the opulent Mughal Empire and Saliha's travels across India. It's the perfect blend of Indian and Persian flavours – curries, rice and beautiful samosas are lifted with rosewater, saffron, almonds and pomegranate. Available from: Amazon (£11.89) TGJones (£27.60) Waterstones (£30) undefined Tarkari by Rohit Ghai Available from Amazon (£20.14), TGJones (£23), Waterstones (£25) Best chef's Indian cookbook Chef and restaurateur Rohit has worked at some of the UK’s best Indian restaurants, including Trishna and Bombay Bustle, but in Tarkari, his first book, he goes back to his roots and home-style cooking. Paying tribute to his mother, he shares his favourite vegetarian and vegan dishes to cook at home, from paneer makhani, dal and aloo gobi, to lesser-known regional specialties. This book is a must-have for any fan of Indian cooking. Available from: Amazon (£20.14) TGJones (£23) Waterstones (£25) Chetna's 30 Minute Indian by Chetna Makan Available from Amazon (£9.99), Waterstones (£20), TGJones (£18.40) Best for midweek cooking We love Indian food but making a curry can sometimes be a lengthy affair with grinding spices, prepping ingredients and marinating, so we were very happy to see this book from former The Great British Bake Off contestant Chetna Makan. All the recipes are ready in 30 minutes or less and really pack in the flavour – from a speedy salmon curry to a creamy and delicately spiced butter chicken, everyone will think you’ve been in the kitchen for hours! Make a midweek curry or choose a few recipes for the weekend and make a feast. Available from: Amazon (£9.99) Waterstones (£20) TGJones (£18.40) Madhur Jaffrey's Curry Nation by Madhur Jaffrey Available from Amazon (£20.25), TGJones (£23.92), Waterstones (£26) Best curry bible Sourcing recipes from restaurants, takeaways and home kitchens around Britain, Madhur has produced a richly-illustrated Indian feast and shown the depth of Indian expertise you can find in the UK. Meat, veg, fish, rice, dhals and the all-important chutneys and breads are represented among the 100 recipes. This is the Indian cooking enjoyed in Britain, with stand-out specialties like rogan josh shepherd's pie. Available from: Amazon (£20.25) TGJones (£23.92) Waterstones (£26) Latest Deals Related reviews Best baking books Best student cookbooks Best vegetarian cookbooks Best vegan cookbooks Best cookbooks for kids Best Italian cookbooks Best budget cookbooks Best keto cookbooks Best beginner cookbooks Best healthy cookbooks Best air fryer cookbooks Best slow cooker cookbooks

Master Italian cookery with our selection of the best Italian cookbooks to teach you perfect pizza, pasta and much more

Looking to perfect your homemade pizza game? Love pasta but need some inspiration beyond pesto and carbonara? We've chosen our favourite Italian cookbooks to help you master this ever-popular cuisine and bring a taste of the Mediterranean into your own kitchen. From books specialising in pasta, pizza or Italian desserts (enjoy top-notch gelato all year round), to books filled with anecdotes, history and stories of Italian culture, we've got a cookbook for everyone. These also make the perfect gift for friends or family who love an Italian holiday, with books spanning the length and breadth of the country, including a deep dive into Sicilian cuisine. Plus, there's books by some of our favourite Italian restaurants to help you recreate iconic dishes at home. For more cookbook inspiration, check out our cookbooks hub for all our reviews including the best Indian cookbooks, best baking cookbooks, the best cookbooks for kids or the best vegan cookbooks. Looking for a special personalised gift? Best Italian cookbooks at a glance Best for pizza: Pizza Napoli by James Elliot, Thom Elliot and Dave Brown, £19.05 Best vegetarian Italian cookbook: Verdura by Theo Randall, £16.81 Best evocative Italian cookbook: For the Love of Lemons by Letitia Clark, £16.81 Best for regional Italian cooking: Mangia by Maria Pasquale, £14.09 Best Italian cookbook for a good read: Amaretto, Apple Cake and Artichokes by Anna Del Conte, £14.75 Best for pasta: An A-Z of Pasta by Rachel Roddy, £19.65 Best Italian cookbook for desserts: La Vita è Dolce by Letitia Clark, £16.81 Best Sicilian cookbook: Sicilia by Ben Tish, £22.98 Best for storecupboard cooking: The Italian Deli Cookbook by Theo Randall, £16.22 Best Italian cookery bible: The Italian Cookery Course by Katie Caldesi, £30.82 Best for added extras: Pasta Grannies: Comfort Cooking by Vicky Bennison, £6.99 Best celebrity Italian book: Jamie Cooks Italy by Jamie Oliver, £20.23 Best for gifting: Big Mamma Cucina Popolare, £23.40 Best Italian cookbooks to buy 2025 Pizza Napoli by Thom Elliot, James Elliot and Dave Brown Available from Amazon (£19.05), Waterstones (£25), Foyles (£25) Best for pizza Thom and James, founders of successful restaurant chain Pizza Pilgrims, discovered their passion for pizza by setting off on a ‘pizza pilgrimage’ in 2011. They spent six weeks travelling Italy learning everything there is to know about pizzas from expert pizzaioli before returning home and opening Pizza Pilgrims in 2012. In this, their latest book, they've returned to Naples to explore what makes this vibrant city the home of good pizza. The fun, colourful book is an entertaining read packed with stories, introductions to legendary pizza chefs to know, and of course, pizza recipes and inspiration. The Naples focus means there's also a deep dive into local specialities of the city beyond pizza, from fritto misto to meatballs. It's guaranteed to make you want to get the pizza oven out and get experimenting. Available from: Amazon (£19.05) Waterstones (£25) Foyles (£25) Verdura by Theo Randall Available from Amazon (£16.81), Waterstones (£28), Foyles (£23.99) Best vegetarian Italian cookbook 10 vegetables, 100 Italian recipes is the promise of Theo Randall’s latest cookbook. No more plain sides of veg plonked on the edge of your plate – this book celebrates fresh produce as the heart of the meal and will inevitably inspire you to eat more veg. Recipes lean towards dinner party worthy dinners (the green mushroom lasagne is an autumn must-make), but there are some simpler midweek ideas too, covering soups, frittatas and of course, pasta dishes. Available from: Amazon (£16.81) Waterstones (£28) Foyles (£23.99) For the Love of Lemons by Letitia Clark Available from Amazon (£16.81), Waterstones (£28), Foyles (£28) Best evocative Italian cookbook Celebrate the humble lemon in this book that feels like a ray of sunshine. The fragrant zest, tart juice and even the acidic flesh of lemons are all put to use in every recipe, covering both sweet and savoury. The sun-drenched book, interspersed with essays about the many uses of this vibrant citrus fruit, will have you rushing to the kitchen to rustle up lemon-marinated olives with feta; creamy lemon linguine; chicken, honey and preserved lemon tagine; or a luxurious lemon tiramisu. Available from: Amazon (£16.81) Waterstones (£28) Foyles (£28) Mangia by Maria Pasquale Available from Amazon (£14.09), Waterstones (£26) Best for regional Italian cooking This is a great book for armchair travel – part cookbook, part travel guide. Eat your way around Italy’s 20 regions and learn more about the food history, culinary experiences and top dishes to try, plus drinks to pair them with. On the recipe front, you’ll find risottos, stews, soups, desserts and, of course, lots of fabulous pasta dishes – stuffed agnolotti are top of my list to try. Available from: Amazon (£14.09) Waterstones (£26) Amaretto, Apple Cake and Artichokes by Anna Del Conte Available from Amazon (£14.75), Waterstones (£18.99), Foyles (£18.99) Best for a good read Anna Del Conte is a doyenne of Italian cooking and food writing. First published in 2006, this soon became a classic. Combining recipes along with anecdotes and stories from Anna’s life in Italy and London, it’s a book to curl up with on a Sunday afternoon and enjoy time with. Each chapter is devoted to a different ingredient and recipes vary from basics to sections exploring traditional historical and regional recipes (Roman Late Supper, anyone?) for a truly evocative read. Available from: Amazon (£14.75) Waterstones (£18.99) Foyles (£18.99) Latest Deals An A-Z of Pasta by Rachel Roddy Available from Amazon (£19.65), Waterstones (£25), TGJones (£23) Best for pasta Stuck in a pesto pasta rut? This A-Z of pasta will help expand your horizons. Rachel Roddy brings together short essays on the culture, history and shapes of pasta across Italy to make you a pasta aficionado in no time and learn the context of what you’re cooking. The 120 recipes cover the classics such as ragu and carbonara so you can make them the authentic way, as well as new shapes (think scialetielli, capelli d’angelo and more) and how to match pastas and sauces. Available from: Amazon (£19.65) Waterstones (£25) TGJones (£23) Sicilia by Ben Tish Available from Amazon (£22.98), Waterstones (£26) Best Sicilian cookbook Chef and restaurateur Ben Tish explores the diverse food of Sicily with its Arab, French, Greek and Spanish influences. The book starts with breads stuffed with delicious combinations like sausage and fennel and cauliflower and pine nuts, before moving onto fritti (deep-fried snacks), vegetables, meat, fish and sweets. But it’s the pasta and rice chapter we’re most excited about, packed with tempting options to make midweek cooking feel like a holiday. Available from: Amazon (£22.98) Waterstones (£26) The Italian Deli Cookbook by Theo Randall Available from Amazon (£16.22), Waterstones (£28), TGJones (£25.76) Best for storecupboard cooking If you’re making the same risottos and pasta dishes over and over, then this book is for you. Theo Randall shows how you can use a few good Italian deli staples (all available in supermarkets) – dried pasta, olives, cured meats, mozzarella – to make an array of easy, tempting dishes, from spaghetti with sweet onion, courgette and basil to sausage and radicchio risotto. Available from: Amazon (£16.22) Waterstones (£28) TGJones (£25.76) La Vita è Dolce by Letitia Clark Available from Amazon (£16.81), Waterstones (£28), TGJones (£25.76) Best for desserts Italian food isn’t just all about pizza and pasta. This beautifully designed book has over 80 sweet Italian dessert recipes by trained pastry chef Letitia Clark, covering everything from biscuits, tarts and cakes to gelato and gifting ideas. It’s ideal for the keen baker looking to try something new, or the dinner party host in search of the perfect ending to an Italian feast. Detailed recipe introductions provide context to the recipes, from a sunny citrus and Campari upside-down cake to classic cannoli, cantucci, peach sorbet and much more. Available from: Amazon (£16.81) Waterstones (£28) TGJones (£25.76) The Italian Cookery Course by Katie Caldesi Available from Amazon (£30.82), Waterstones (£40), TGJones (£36.82) Best Italian cookery bible If you only buy one Italian cookbook, this is the bible you need. A weighty 500 page tome, this is a tour of food across Italy’s 20 regions, showcasing classics and lesser-known traditional recipes to help you develop the skills of Italian cooking. It’s stuffed with 400 recipes and plenty of practical tips and secrets along with in-depth masterclasses on technique to fill you with confidence next time you cook. Available from: Amazon (£30.82) Waterstones (£40) TGJones (£36.82) Pasta Grannies: Comfort Cooking by Vicky Bennison Available from Amazon (£6.99), Waterstones (£22), TGJones (£20.24) Best for added extras If you haven’t discovered the Pasta Grannies yet, you’re missing out. Pasta Grannies originated as a YouTube channel (now with more 1m subscribers), finding and filming Italian nonnas who still make pasta by hand, a rapidly disappearing tradition. Comfort Cooking is the follow up to the hugely successful first book, this time featuring 60 recipes from Italian grandmothers focusing not just on comforting pasta but pizza, pies and pastries too. Plus, every recipe is accompanied by a scannable QR code that takes you to a video watching the grandmothers make these recipes in their kitchens themselves. Available from: Amazon (£6.99) Waterstones (£22) TGJones (£20.24) Jamie Cooks Italy by Jamie Oliver Available from Amazon (£20.23), Waterstones (£26), TGJones (£23.92) Best celebrity Italian book Jamie Oliver fans won't be able to resist this ultimate guide to Italian cooking. Jamie takes us on a culinary adventure with his mentor and friend Gennaro Contaldo, and shares the recipes they learn from the nonnas – the real masters of pasta, who cook their treasured family recipes passed down through the generations. Available from: Amazon (£20.23) Waterstones (£26) TGJones (£23.92) Big Mamma Cucina Popolare Available from Amazon (£23.40), Waterstones (£29.95) Best for gifting If you’ve ever been to one of the Big Mamma restaurants (there’s currently Circolo Polopare, Ave Mario, Gloria, Carlotta and Barbarella in London, plus a Manchester branch) then you know they offer a guaranteed fun time. This continues into their book with a bold, colourful design and more than 120 recipes. There are quirky twists on classics and vibrant new ideas for entertaining alongside some of the familiar restaurant dishes: think a Daft Punch cocktail, Egg Sheeran poached eggs and much more. The perfect for gift for anyone who’s a fan of the restaurants and wants to have some fun in the kitchen. Available from: Amazon (£23.40) Waterstones (£29.95) Related reviews Best baking books Best vegetarian cookbooks Best vegan cookbooks Best drinks and cocktail books Best family cookbooks Best budget cookbooks Best keto cookbooks Best air fryer cookbooks Best slow cooker cookbooks

Use a leftover Halloween pumpkin for this if it's still fresh, then bake with cheese and serve with sides for dipping.

Easily make your own sausage rolls for a party or snack using shortcut store-bought pastry and Morrisons the Best pork sausages.

Baking and cooking recipes for everyone

It’s almost ready! Coming this Fall is the new, completely revised edition of Ready for Dessert: My Best Recipes. [It’s now available at ==> Bookshop, Amazon, Barnes & Noble and at the links below.] When my publisher told me they wanted a new edition of the book, I decided to revise the book completely, from top to bottom. Ready for Dessert is a compilation of...

It’s almost ready! Coming this Fall is the new, completely revised edition of Ready for Dessert: My Best Recipes. [It’s now available at ==> Bookshop, Amazon, Barnes & Noble and at the links below.] When my publisher told me they wanted a new edition of the book, I decided to revise the book completely, from top to bottom. Ready for Dessert is a compilation of my favorite recipes, so I knew that I wanted to keep my signature Chocolate chip cookies, the Chocolate-cherry biscotti accented with black pepper, and classic Black & white cookies, along with everyone’s favorite, the Fresh ginger cake, as well as a tangy Lemon semifreddo, and the recipe for the Coconut layer cake I made for Alice Waters’ father on his birthday every year. Order Ready for Dessert now! To sweeten the pot, I added brand-new recipes to Ready for Dessert, favorites culled from my kitchen in Paris, including Île flottante (inspired by the version I always order at a favorite local bistro), a very special Riz au lait (rice pudding) topped with crunchy, candied nuts and salted butter caramel sauce, buttery Palets Breton cookies, and my version of the iconic, and irresistible (truly!), Maple tart from Tapisserie in Paris, the pastry shop of the highly-regarded restaurant Septime, so you can make it at home. One of my favorite pictures (and recipes) from the new edition of Ready for Dessert is the Marjolaine cake. We made several of these cakes for the photo shoot and gave leftovers to the local butcher shop – and now I’m their favorite customer. Award-winning photographer Ed Anderson, who photographed my books, My Paris Kitchen, Drinking French, and The Perfect Scoop, returned to Paris to shoot the pictures for the book, in my kitchen and backyard, as well as out-and-about in the city. Another bonus was that I got to work with two of my favorite food stylists, Elisabet der Nederlanden and George Dolese. We had a blast shopping in Paris for ingredients, and making the recipes in my kitchen, then eating them as well. When the food stylists end up devouring your recipes during a photo shoot, that’s the highest compliment a cookbook author can have. They bake and cook food all day long, so are picky about what they eat. (And boy, did they eat!) I also invited friends to come by and join us, so you’ll find guests shots in the book as well. The all-new edition of Ready for Dessert is now available at your local independent bookseller and online. Below are some bookstores and online retailers where you can order the book: | Amazon | Bookshop.org | Now Serving | Barnes & Noble | Omnivore | Book Larder | Kitchen Arts & Letters | Bold Fork | Books are Magic | Amazon France | Powell’s | RJ Julia | Strand | Smith & Son Paris | Amazon UK | Archestratus | Politics and Prose | Vivienne Culinary Books | Book Passage | Elliot Bay | Village Books | East End Books | Indigo Canada | Amazon Australia | Shakespeare and Company Paris |

There’s a certain ease and simplicity to free-form tarts like this. Sometimes they’re called a crostata, sometimes a galette. You can call it whatever you want, but I call it a fast way to use great fruit when it’s in season, without a lot of fuss. At the beginning of summer, when rhubarb is still lingering around, and strawberries are elbowing their way forward, it’s a...

There’s a certain ease and simplicity to free-form tarts like this. Sometimes they’re called a crostata, sometimes a galette. You can call it whatever you want, but I call it a fast way to use great fruit when it’s in season, without a lot of fuss. At the beginning of summer, when rhubarb is still lingering around, and strawberries are elbowing their way forward, it’s a good thing the two go so well together. And I’m happy to help them hook up. I remember a neighbor had a big rhubarb plant in their backyard and we used to dip the raw stalks in a cup of sugar and eat them. (Somehow, we knew not to eat the leaves, which are toxic.) I still remember, not just the fact that you could get free food from the earth, but that something could have so much flavor. Some kids aren’t fond of things that are tangy but I’ve always loved the contrast of sweet and tart. Recently I was so excited to find such beautiful berries that I bought three big baskets of them. I made a little batch of Strawberry Rhubarb Jam, and another batch of Strawberry Vodka, both of which I hope will prolong the season…unlike this tart, which lasted not so long around here. I first learned to make tarts like this from Jacques Pépin, when he came to work with us and began his shift by rolling out dough for fruit tarts. He actually double-doughed his tarts, rolling out two rounds of dough, and sandwiching the fruit between the two. Being French, he brushed the top with lots of butter and liberally dusted the top with sugar. Today I usually make them open-faced, but do brush the crust with lots of butter and a generous sprinkling of sugar, which makes a crunchy crust, and is a nice contrast to the tender fruit-forward filling. When I posted a picture of this tart on social media, with a promise to share the recipe, a friend, Ann Mah, asked me how I dealt with all the juice from rhubarb, which can exude a moderate amount. Hothouse rhubarb is generally redder in color and holds its color better than field-grown rhubarb once baked. However, I’ve never found much of a correlation between if it’s grown indoors or out, and how much juice it exudes. That said, as insurance, I sprinkle the dough with a little bit of almond flour to absorb any errant juices. But I don’t mind things being a little bit messy; a friend’s Norwegian grandmother once told me that if pie doesn’t fall apart when you slice it, it’s not going to be any good. This tart slices nicely but tastes great. So you’re getting the best of both worlds here, in more ways than one. Print Strawberry Rhubarb Tart I often sprinkle a little almond flour on the tart dough, to soak up any extra juices that may come out of the fruit when it's baking. You can use cracker or bread crumbs, crumbled amaretti cookies, a bit of flour, or leave it out. For those who want to reduce the sugar, feel free to cut the sugar in the filling down to 1/2 cup (100g). For another variation, you could swap out fresh pitted cherries for the strawberries, or mix a basket or two of raspberries or blackberries with the rhubarb, in place of the strawberries. This tart is sometimes called a galette or crostata and is baked free-form. It could also be baked in a tart pan as well. Be sure to cover the baking sheet well if using parchment paper, to catch any juices that may run out during baking. I used an unrimmed baking sheet for this one but use a rimmed one if you want to make sure you're containing any errant juices. Servings 8 servings Ingredients For the tart dough 1 1/2 cups (210g) flour 1 tablespoon sugar 1/2 teaspoon salt 1/2 cup (4oz, 115g) unsalted butter cubed and chilled 6 tablespoons (90ml) ice water For the filling 3 cups (13oz, 380g) diced rhubarb (trimmed and cut into 1/2-inch, 2cm pieces) 2 cups (10oz, 300g) strawberries hulled and quartered zest of 1 lemon preferably unsprayed 2/3 cup (130g) sugar 1 1/2 tablespoons corn starch 2 tablespoons almond flour (optional) 1 - 1 1/2 tablespoons melted butter turbinado or granulated sugar for finishing the tart Instructions To make the tart dough, mix the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. (You can also make it in a food processor, or by hand, using a pastry blender.) Add the cold butter and mix until the butter pieces are the size of peas. Add the ice water and continue to mix just until the dough comes together. Gather the dough with your hands, shape it into a disk, wrap it plastic, and refrigerate for at least 30 minutes. Put the rhubarb and strawberries in a medium bowl with the lemon zest. Sprinkle the sugar and corn starch on top, but do not mix the ingredients together yet. (If you do, they'll start to juice and may be overly juicy by the time you're ready to use them.) Preheat the oven to 400ºF (200ºF). Line a baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, roll the dough to a 14-inch (36cm) circle and place it on the baking sheet. Sprinkle the almond flour over the tart dough, if using. Mix the fruit together with the sugar and corn starch and place the fruit into the center of the tart dough, then spread it with your hands, leaving 3-inch (8cm) of space between the fruit and the edge of the dough. Fold the edges of the dough up and over the fruit filling. Brush the crush liberally with melted butter and sprinkle with sugar. Bake the tart until the filling is cooked and bubbling, and the crust is golden brown, 35 to 45 minutes. Remove from the oven and slide the tart off the baking sheet, onto a cooling rack. Notes Serving: Serve the tart on its own, or with Vanilla Ice Cream, White Chocolate and Fresh Ginger Ice Cream, or Cinnamon Ice Cream, or a dollop of crème fraîche. Storage: The unrolled dough can be refrigerated for up to three days, or frozen for up to two months. The baked tart is best the same day but can be stored at room temperature for up to two days. (The dough will get softer the longer it sits.)

Dinner in Paris generally starts at 8 pm, especially in restaurants, and I get ravenously hungry between lunch and dinner. Parisians do dine rather late – often not until 9:30 pm or later, and that’s an awfully long stretch. So French people visit their local pâtisserie for an afternoon snack, known as le goûter, although nowadays Parisians often call it le snack. Le snack is often...

Dinner in Paris generally starts at 8 pm, especially in restaurants, and I get ravenously hungry between lunch and dinner. Parisians do dine rather late – often not until 9:30 pm or later, and that’s an awfully long stretch. So French people visit their local pâtisserie for an afternoon snack, known as le goûter, although nowadays Parisians often call it le snack. Le snack is often nothing more than a buttery financier or a tender madeleine. At home, French children at home are often given a split piece of baguette with a bar of dark chocolate tucked inside to keep them happy until dinner. But my snack of choice is invariably les chouquettes: Cream puffs covered with crunchy nuggets of sugar, then baked until golden-brown. The eggy, pillowy puffs are piled uneventfully behind the counter and sold in crisp little paper sacks, each one holding about 100 grams, or about 10. I found that engaging the counter person in a few words of niceties will often mean that before the ends of the bag are twisted shut, an extra puff will be tossed in as a little gift for l’américain. Nothing is easier to make than chouquettes and you can bake them right with ingredients you likely already have on hand. The only thing you’ll need to find is pearl sugar, which gives the puffs their signature crunch. Some tell me you can buy it at Ikea stores, or you can find it at King Arthur or on Amazon. If you have sugar cubes, you can crush those up into rough chunks and use those, although they’re not quite the same. And if you’re like me, and like chocolate, you could press some chocolate chips into a few of the puffs before baking. This is one of my favorite of all French snacks and I can polish away a whole bag, or tray, in no time. These are best made and eaten right away, or later the same day – if they last that long! Print Chouquettes From The Sweet Life in Paris Shaping the mounds of dough is easiest to do with a pastry bag, although you can use two spoons or a spring-loaded ice cream scoop. Pearl sugar is available in the U.S .from King Arthur and at G. Detou in Paris, and is also available from French companies such as Daddy (called perles de sucre) and Vahiné (sucre chouquettes). You can approximate pearl sugar by crushing sugar cubes in a sturdy zip-top freezer bag with a rolling pin or hammer. Course Dessert Cuisine French Servings 6 servings Ingredients 1 cup (250ml) water 1/2 teaspoon salt 2 teaspoons sugar 6 tablespoons (90g) unsalted butter cut into small chunks 1 cup (140g) flour 4 large eggs at room temperature Glaze: 1 egg yolk mixed with 1 teaspoon milk Pearl sugar Instructions Preheat the oven to 425 degrees (220 C.) Line a baking sheet with parchment paper or a silicone baking mat. (Depending on the size of your baking sheets, it may take two.) Heat the water, salt, sugar, and butter in a small saucepan, stirring, until the butter is melted. Remove from heat and dump all the flour in at once. Put the pan back on the heat and stir rapidly until the mixture is smooth and pulls away from the sides of the pan. Allow dough to cool for two minutes, then briskly beat in the eggs, one at a time, until smooth and shiny. Using two spoons, scoop up a mound of dough with one spoon roughly the size of an unshelled walnut, and scrape it off with the other spoon onto the baking sheet. You can also use a pastry bag fitted with a plain 1/2-inch tip and pipe them. Place the mounds evenly-spaced apart on the baking sheet(s). Brush the top of each mound with some of the egg glaze then press the pearl sugar over the top and sides of each mound. Use a lot. Once the puffs expand rise, you’ll appreciate the extra effort (and sugar.) Bake the cream puffs until puffed and well-browned, about 25 to 30 minutes. If they get too dark midway through baking, lower the heat of the oven to 375ºF (190ºC) and continue baking. (If you want to make them crispier, you can poke a hole in the side with a knife after you take them out of the oven to let the steam escape.) Notes Storage: The cream puffs are best eaten the same day they’re made. Once cooled, they can be frozen in a zip-top freezer bag for up to one month. Defrost at room temperature, then warm briefly on a baking sheet in a moderate oven, until crisp.

In some places, eggs are in short supply. For bakers, that may present a problem for us. But the folks at King Arthur Baking have provided an excellent guidelines to using egg substitutes, with tips for using everything from seltzer and flax seeds, to chickpea liquid and fruit puree, so you can keep on baking. Check out their detailed guide to egg substitutions guide here!

In some places, eggs are in short supply. For bakers, that may present a problem for us. But the folks at King Arthur Baking have provided an excellent guidelines to using egg substitutes, with tips for using everything from seltzer and flax seeds, to chickpea liquid and fruit puree, so you can keep on baking. Check out their detailed guide to egg substitutions guide here!

I’ve been on a marmalade bender lately. Well, it’s actually been for the last few weeks. Winter, of course, is marmalade season and the markets in Paris are heaped with citrus: Corsican clementines, pretty yellow bergamots, hefty pink grapefruits from Florida (although some infer appellations from elsewhere – namely, the Louvre), leafy lemons from Nice, and lots and lots of oranges. The stands are so...

I’ve been on a marmalade bender lately. Well, it’s actually been for the last few weeks. Winter, of course, is marmalade season and the markets in Paris are heaped with citrus: Corsican clementines, pretty yellow bergamots, hefty pink grapefruits from Florida (although some infer appellations from elsewhere – namely, the Louvre), leafy lemons from Nice, and lots and lots of oranges. The stands are so piled up that it’s not uncommon to be walking down the aisle and have an orange roll off of the piles and land on your foot. (Which is why it is a good idea to wash any fruit before you use it.) This means I’ve got so many jars of marmalade, that when my friend Luisa stopped by and saw the jars piled on top of a shelf in my bedroom, she said “I’ve doing the same thing ” at her apartment in Berlin. Sometimes I think jam-making could be classified as an epidemic and if so, there’s ample evidence that I’m ready for an intervention. While kumquats were once classified with their look-alike citrus brethren and sistern (admittedly, it can be hard to tell as it’s difficult to get a look under their navels), they are now placed in another genus category (Fortunella), even though they share many characteristics of citrus fruits. One of those characteristics is that they are winter fruits. And another is that they are très bon pour la santé (good for your health), containing lots of vitamin C. And they also make you feel happier, since not only does their tangy-bitter flavor brighten up even the darkest of winter day, nothing makes me happier than to wake up in the morning and gaze at my shelf of marmalade first thing in the morning. I was especially happy when I was doing my shopping at the outdoor market and came across a big bin of kumquats. I scooped up a nice-sized bag of them and brought them home, where they patiently waited in the refrigerator until I decided what to do with them. Originally I’d considered giving them a quick-candying and strewing them over poached prunes with a scoop of ice cream. But I ended up sticking my fingers into the bowl of prunes a few too many times during the week and ended up with a small puddle of cinnamon-spiced dark syrup pooled in the bottom of a container in my refrigerator, which I didn’t think would go with anything. So I decided to get out my little serrated knife, slice up my Fortunella fruits, and make marmalade. I added a couple of lemons not just to bulk it up, but because I thought with the added sugar, the marmalade would benefit from some extra acidity. I normally spoon my marmalades on morning toast, but after I made this batch, I had cleaned up the kitchen and was going to reward myself to a nice bowl of split pea soup for lunch with some Comté cheese and – like most good ideas (and a few of the bad ones) – it suddenly occurred to me that the tart marmalade might be nice with the nutty cheese I was cutting into batons. And sure enough, it was. Fortunately I have three nice jars of marmalade to add to my collection. So far this year I’ve made Seville orange marmalade (eight jars) and four jars of mixed marmalade, using the bergamots and citron that were plucked off a tree in Sicily. After all that slicing, seeding, and simmering, the last pot of marmalade has been jarred and stored; they’ll last me through the winter. And if I am prudent, a number of spring and summer mornings as well. Print Kumquat Marmalade Many of the little rings of kumquats will, unfortunately, come apart as you cook the marmalade. The reward, however, is gorgeous jars of tangy marmalade that you’ll be happy to spread on your morning toast or serve with a bit of cheese after dinner. I served mine with Comté, but a nice goat cheese or another nutty mountain cheese, like Gruyère, would pair nicely with it. It takes a bit of patience to slice and pluck out all the seeds from the kumquats, but you can get 2 to 3 jars of marmalade for your efforts. I use a small serrated knife to slice off the stem end, then start slicing the kumquats crosswise, until I get close to the center. Finally, I stick the tip of the knife into the area where the seeds are and slip them into a small bowl. Because the seeds are rather large, any that you miss you can usually find just by doing a little scanning of your pile of sliced kumquats. I use oval Nagami kumquats, which are more puckery than the round Meiwi kumquats, which you sometimes come across. Do try to get organic or unsprayed fruit from your local market or natural food store. The kirsch is optional, but it does nicely round out the flavor of the marmalade. You can substitute another liquor, such as gin, Grand Marnier or Cointreau, light rum, or a dash of brandy. Or it can be omitted, if you wish. Ingredients 2 lemons stemmed, halved lengthwise, seeded, and very thinly sliced 1 pound (450g) kumquats stemmed, seeded, and sliced Reserve the seeds from the lemon and kumquats 5 1/2 cups (1.3L) water 2 cups (400g) sugar pinch of salt Optional: 1/2 teaspoon kirsch or other liquor Instructions Put the lemon slices in a large non-reactive pot. Cover with cold water and bring to a boil. Reduce the heat and simmer until the lemons are translucent, about 5 minutes. Drain. (Discard the water.) Put the blanched lemons back in the pot. Tie the seeds from the lemons and kumquats securely in a piece of cheesecloth and add the seed sack to the pot along with the sliced kumquats and water. Bring to a boil; remove from heat, cover, and let stand 24 hours. The next day, put a small plate in the freezer. Add the sugar and salt to the pot, and cook the marmalade for 30 to 45 minutes over medium heat. Remove the bag of seeds and when it’s cool enough to handle, squeeze the seeds in the cheesecloth using your hands or place it in a ladle and press it with the back of a soup spoon (being careful not to break the fabric and release the seeds) over the jam pot to so the pectin goes directly into the marmalade mixture. Continue cooking until it has reached the jelling point, about 220ºF (104ºC) degrees, if using a candy thermometer. To test the marmalade, turn off the heat and put a small amount on the plate that has been chilled in the freezer and briefly return it to the freezer. Check it in a few minutes; it should be slightly jelled and will wrinkle a bit when you slide your finger through it. If not, continue to cook until it wrinkles slightly on the chilled plate when you nudge it. Remove from heat, then stir in the kirsch (if using), and ladle the mixture into clean jars. Notes Note: I store my jams and marmalades in a cool place, often the refrigerator if not planning to use them within a few weeks. if you wish to can or preserve them, you can check out these canning tips. Related Recipes Kumquat Marmalade (Recipe Girl) Kumquat Marmalade with Star Anise (Drizzle & Dip) Sunday Morning Kumquat Jam (Amateur Gourmet) Small Batch Kumquat Marmalade (Food in Jars) Maple Kumquat Marmalade (A Bloggable Feast)

Whenever I mention “Chocolate Chip Cookies,” this recipe seems to come up in the conversation. I’ve been making chocolate chip cookies all of my life, and am always happy to add new ones to my repertoire. I’ve made them with various kinds of flours, different types (and sizes) of chocolate, some with nuts (or cocoa nibs), and others without. In some cases, the salt in...

Whenever I mention “Chocolate Chip Cookies,” this recipe seems to come up in the conversation. I’ve been making chocolate chip cookies all of my life, and am always happy to add new ones to my repertoire. I’ve made them with various kinds of flours, different types (and sizes) of chocolate, some with nuts (or cocoa nibs), and others without. In some cases, the salt in the chocolate chip cookies may be in the butter, or sprinkled on top. Or there might be a double-dose of chocolate in them. But I haven’t done too much tinkering with the butter, because to me, that’s one thing that’s non-negotiable in chocolate chip cookies. But when I heard about tahini, my loyalty to butter was put into question. You (and I) can relax, because these chocolate chip cookies do use butter, but get an underlying richness from sesame paste, a common ingredient in Middle Eastern cooking that I always keep on hand. So although I thought I’d done everything possible that a man could do to a chocolate chip cookie, and then some, I was finally ready to tackle a batch of these chocolate chip cookies. The recipe is adapted from Modern Israeli Cooking by Danielle Oron, that also was in the New York Times. In addition to having everything on hand, they were easy to mix up, and the soft sesame paste made a dough that was hard not to snack on before the cookies went into the oven. I prefer to chop chocolate for chocolate chip cookies, rather than use conventional chocolate chips. I have nothing against chocolate chips, but most are made of what’s called baking-resistant chocolate, which is designed to hold their shape once baked. I like big, oozing chunks of chocolate in my chocolate chip cookies, and I don’t care so much what they look like, so much as how they taste. So I took a knife to a block of chocolate and made my own. Some makers are now producing what are called chocolate “chunks” which may or may not have similar qualities, but chopping a block of chocolate, while a bit messy, puts me in one of my happy places. And I’m happy to make my own chips, or chunks, I should say. These cookies were some of the best chocolate chip cookies that have ever come out of my oven, and I don’t say that lightly. The tahini gives them a gentle savory taste, with a faint musky flavor that pairs remarkably well with dark chocolate and a touch of salt, so don’t be afraid to use a very strongly flavored chocolate. I futzed with the original recipe a little, to make them chewier, and couldn’t resist adding even more chocolate. But can you blame me? Print Salted Chocolate Chip Tahini Cookies Adapted from Modern Israeli Cooking: 100 New Recipes for Traditional Classicsby Danielle Oron I used chopped chocolate, rather than chocolate chips, for these cookies since I wanted large chunks of oozing chocolate rather than little bits of chocolate here and there. (But feel free to use chips if you'd like.) Normally when I chop chocolate for cookies, I add any small bits and pieces on the cutting board along with the bigger chunks. But for these, I wanted distinct, more assertive pieces of chocolate, so I sorted through and just used large chunks, saving the smaller bits for another baking project. I baked these cookies in a larger size, then tried them in smaller portions, and give baking times for each. Whichever size you bake them in, since everyone's oven is different, it's important to use visual clues rather than rely on precise minutes and numbers to tell when they're done. Keep an eye on them during the final minutes of baking; the cookies are done when quite pale in the center and browned around the edges. Note that the dough is best when it rests in the refrigerator overnight. You could bake them sooner, if you just can't wait. Servings 18 Ingredients 8 tablespoons (115g, 4 ounces) unsalted butter at room temperature 1/2 cup (120ml) tahini well stirred 1/2 cup (100g) granulated sugar 1/2 cup (90g) packed light brown sugar 1 large egg at room temperature 1 large egg yolk 1 teaspoon vanilla extract 1 cup plus 2 tablespoons (150g) flour 3/4 teaspoon baking soda 1 teaspoon kosher or sea salt 2 cups (280g) bittersweet or semisweet chocolate chunks or chocolate chips flaky sea salt such as Maldon or fleur de sel Instructions In the bowl of a stand mixer, beat the butter, tahini, granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until fluffy. (The dough can also be made in a large mixing bowl, stirred with a spatula.) Stop the mixer and scrape down the sides. Add the egg, the yolk, and vanilla, and continue to mix for another minute, stopping the mixer to scrape down the sides of the bowl during mixing, to make sure the eggs are getting incorporated. In a small bowl, whisk together the flour, baking soda, and kosher or sea salt. With the mixer on low speed, add the dry ingredients until just combined, then add the chocolate chips. Do not overmix. Cover the dough and refrigerate overnight. Preheat the oven to 325ºF (160ºC). Line two baking sheets with parchment paper or silicone baking mats. Form the cookies into rounds using an ice cream scoop, or your hands. For small cookies make each 1 1/2-inch (3,5cm), for larger cookies, make them 2-inches (5cm) round. Place them evenly spaced on the baking sheets, 3-inches (8cm) apart). Bake one sheet at a time, so you can keep an eye on them, in the middle rack of the oven. Bake the cookies, turning the baking sheet in the oven midway during baking, until the cookies are golden brown around the edges but still pale in the center. For small cookies, about 12 minutes, for larger cookies, about 14 to 15 minutes. Remove from the oven, sprinkle cookies with a bit of flaky sea salt, and let the cookies cool on the baking sheet. Bake the remaining cookies the same way. Notes Storage: These cookies will keep for two or three days at room temperature, but are definitely better the same day they're baked. The unbaked dough can be refrigerated for up to one week, and frozen for up to two months. Notes: Nut and seeds butters, such as peanut and almond, have different oil content than tahini, and I don't think they could be swapped out. (If you do try it with another nut or seed butter, let us know how they come out in the comments.) For those looking for a chocolate chip cookie without tahini, check out these Salted Butter Chocolate Chip Cookies or my recipe for Chocolate Chip Cookies in Ready for Dessert. Related Posts and Recipes Salted Chocolate Chip Cookies Tahini and Almond Cookies Baking Ingredients and Substitutions How to Make Tahini Ingredients for American Baking in Paris Soom Tahini (Amazon) Gluten-free baking and Substitutions

Starting in late December, pastry shops in Paris start jumping the gun, and windows and showcases begin filling up with Galettes des rois, or King Cake, in anticipation of the celebration of Epiphany, on January 6th. Because it’s such a popular treat, and lucrative for bakeries, the period of availability seems to extend a few more days every year and it’s not unusual for find...

Starting in late December, pastry shops in Paris start jumping the gun, and windows and showcases begin filling up with Galettes des rois, or King Cake, in anticipation of the celebration of Epiphany, on January 6th. Because it’s such a popular treat, and lucrative for bakeries, the period of availability seems to extend a few more days every year and it’s not unusual for find bakeries peddling them until the end of the month of January. It’s hard to blame them (and those of us who buy them) because they’re so good. Years ago, I used to bake them when I worked in restaurants, and they’re called Pithiviers, named for the town in the Loiret (south of Paris) where they allegedly originated. There are two kinds of King Cakes in France; one is layers of puff pastry filled with almond cream, and the other is a circular yeasted cake, more popular in the south of France, festooned with colorful, sticky candied fruit. Although the ones from the south look more festive, there’s something appealing about munching on flaky, buttery puff pastry with a layer of crème d’amandes stuffed inside. (Some use almond cream enriched with a bit of pastry cream, which is easier if you have a bakery, where pastry cream is often on hand.) The good thing about making your own is that you can dial up the almond filling. Plus every year, in addition to extending the period of availability, prices seem to nudge up and I’ve seen some jaw-dropping prices in bakery windows. On the other hand, some bakers get creative and use hazelnut or pistachio flour instead of almond, or perfume their galettes with rose, candied kumquats, and even chocolate. Taking liberties with tradition is a tricky thing in France as it’s not always a good idea to mess with a good thing, but it is tradition to bake a fève (bean) into the tart and whoever gets the bean (preferably a child – and crafty parents have learned to cut around the pieces to make sure a kid gets the trinket!) gets to be the roi (king) for the day and wear a gilded paper crown that bakeries often give with the galettes. Nowadays les fèves come in all shapes, sizes, and materials. Cartoon characters are popular in France, as are French historical or religious figures. And upscale bakeries like Pierre Hermé, Ladurée, and Aoki, have annual fèves that change. Not only is it fun to see them, but some have become quite collectible. Elsewhere, it isn’t considered a wise idea (ie: hiding things in baked goods) that can be dangerous to young folks if swallowed, so if you want to join the tradition and add a fève, you should be more prudent and use a whole almond or a piece of dried fruit instead. Because who doesn’t want to be king for a day? (Even those of us who don’t completely enclose all of the filling!) Print Galette des rois When working with puff pastry, it’s important to keep it well-chilled and work quickly when rolling as it tends to get stubborn as it warms up. Keep the second piece in the refrigerator until after you’ve rolled out the first. After rolling, brush off any excess flour. And make sure to seal the edges really well to avoid the filling leaking out. NOTE/UPDATE: Speaking of leaking, every year I get a message from someone whose filling leaked out. It's very important to make sure the edges are well-sealed. Use plenty of water and do your best to ensure that the filling is very well enclosed. I'm unable to answer further questions on that subject as that's the best advice I can give you. Frozen puff pastry can often be found in the freezer section of well-stocked supermarkets. Avoid brand that list fats other than butter in the ingredients for best results. If you don’t want to use alcohol, simply omit it or use a few drops of orange flower water in its place. A few people noted in the comments that some of the butter ran out of the tart during baking. Although I don’t do it, some recipes advise that you can add 2-3 teaspoons of cornstarch to the almond filling, which you are welcome to do as extra insurance. Ingredients Almond Filling 1 cup (100g) almond flour 1/2 cup (100g) sugar pinch salt zest of 1/2 orange unsprayed 3 1/2 ounces (100g, 7 tablespoons)) unsalted butter cubed, at room temperature 2 large eggs at room temperature 2 teaspoons rum 1/8 teaspoon almond extract 1 pound (450g) puff pastry divided in two pieces, chilled a whole piece of almond or candied fruit to be the fève Glaze 1 egg yolk 1 teaspoon milk Instructions To make the almond filling, in a medium bowl, or in the bowl of a stand mixer, combine the almond flour, sugar, salt, and orange zest. Mash in the butter until it’s completely incorporated. Stir in the eggs one at a time, along with the rum and almond extract. (The mixture may not look completely smooth, which is normal.) Cover and chill. Line a baking sheet with parchment paper. On lightly floured surface, roll one piece of puff pastry into a circle about 9 1/2-inches (23cm) round. Using a pot lid, plate, or bottom of springform pan as a template, trim the dough into neat circle. Place the dough on the baking sheet. Cover it with a sheet of parchment paper or plastic film, then roll the other piece of dough into a circle, trim it, and lay it on top. Chill the dough for thirty minutes. Remove the dough and almond filling from the refrigerator. Slide the second circle of dough and parchment or plastic from pan so that there is only one circle of dough on the parchment lined baking sheet. Spread the almond filling over the center of the dough, leaving a 1-inch (3cm) exposed border. Place an almond or piece of candied fruit to act as the fève (prize) somewhere in the almond filling, if you wish. Brush water generously around the exposed perimeter of the dough then place the other circle of dough on top of the galette and press down to seal the edges very well. (At this point, you may wish to chill the galette since it’ll be a bit easier to finish and decorate, although it’s not necessary. It can be refrigerated overnight at this point, if you wish.) To bake the galette, preheat the oven to 375ºF (180ºC.) Flute the sides of the dough (as shown in the photo) and use a paring knife to create a design on top. Stir together the egg yolk with the milk and brush it evenly over the top – avoid getting the glaze on the sides, which will inhibit the pastry from rising at the edges. Use a paring knife to poke 5 holes in the top, to allow steam escape while baking. Bake for 30 minutes, or until the galette is browned on top and up the sides. (During baking, if the galette puffs up too dramatically in the oven, you may want to poke it once or twice again with a paring knife to release the steam.) Remove from the oven and slide the galette off the baking sheet and onto a cooling rack. The galette will deflate as it cools, which is normal. Serve warm or at room temperature.

I’m somewhat of a grump about bread pudding. It’s not that I don’t like it, but to me, bread pudding is something you eat at home, like fruit salad. I don’t need someone cutting up a bowl of fruit for me nor do I need someone tearing up leftover bread and serving it forth. (And handing me a bill for it.) Bread pudding is home...

I’m somewhat of a grump about bread pudding. It’s not that I don’t like it, but to me, bread pudding is something you eat at home, like fruit salad. I don’t need someone cutting up a bowl of fruit for me nor do I need someone tearing up leftover bread and serving it forth. (And handing me a bill for it.) Bread pudding is home fare, but if you want to go out and shell out some big bucks for a bowl, that’s fine with me. But once you taste this one, I doubt you’ll find a better one anywhere. I was inspired to make it while paging through Autentico, by Rolando Beremendi, a terrific book on how to cook authentic Italian cuisine, without any preachy baggage. It’s fresh and modern. Sure he’s an evangelical for using the best Italian ingredients, but he makes his case by showcasing the beautiful products available in Italy (Rolando owns Manicaretti Italian food imports, which are sold at Market Hall Foods), such as Tuscan farro, which I used to make his Farro torta the other day, spicy peperoncino piccante (red pepper paste), Sicilian capers, and jars of honey that range in flavors from chestnut to eucalyptus, depending on availability. During the holidays, panettone starts showing up on the shelves at markets and food shops. But not just in Italy; panettone has become popular around the world. The sweet bread is usually studded with candied fruit, citrus zest, and raisins, which bakers often take in different directions, adding everything from chocolate to caramel. Rolando’s Budino de panettone intrigued me, using panettone as a base, topped with demerara sugar. So I used his budino as inspiration for this bread pudding, baked in a pan where brown sugar had been moistened with butter, so it creates a juicy, caramel-like topping, with the bonus of additional sauce to spoon over the bread pudding when it’s turned out. It’s not swimming in sauce but has just enough so that anyone who wants an extra spoonful can have one. And who doesn’t want an extra spoonful of sauce? It’s that time of the year, when you may be gifted one too many panettones (or panettoni). And while you might not think it’s possible to have too much panettone, this is a welcome reprieve from French toast or panettone ice cream, if you do find yourself with an overload of loaves. Print Panettone Bread Pudding Inspired by Autentico by Rolando Beremendi Because of the brown sugar, that makes a nice, caramel-like sauce while the bread pudding is baking, you've got some leeway with the granulated sugar. I used 1/2 cup (100g) in the custard, but you can dial it down to 1/4 cup (50g), or anywhere in between, since panettone is already sweetened. (And they vary in sweetness, too.) If you don't have panettone, you can make this bread pudding with brioche or challah. Since those breads aren't so sweet, I'd use 1/2 cup (100g) of granulated sugar. I have a fairly heavy-duty square cake pan so I melted the butter and brown sugar together right in the pan on the stovetop. If your pan is flimsy, and you're concerned, you can cook the butter and brown sugar together in a saucepan, then pour it into your cake pan. Don't worry too much if the brown sugar is a bit thick and/or lumpy; once baked, it'll smooth out nicely. Servings 10 servings Ingredients 1 1/4 pounds (560g) panettone, cubed (about 9 cups) 3/4 cup (170g) packed light or dark brown sugar 6 large eggs at room temperature 1 teaspoon vanilla extract 1/4 teaspoon salt 1/2 cup (100g) granulated sugar (see headnote) 3 cups (710ml) milk or half-and-half 3 tablespoons (45g) unsalted butter cubed Instructions Preheat the oven to 350ºF (180ºC). Spread the cubed panettone on a baking sheet and toast in the oven until lightly browned, turning them over once or twice during baking, so they toast relatively evenly. They'll take about 20 minutes or so. While the panettone is toasting, warm the butter in a sturdy 9-inch (22cm) square cake pan over low heat on the stovetop with the the brown sugar, stirring until the butter is melted and the sugar is moistened. Use a spatula to coax it so it covers the bottom of the cake pan, with no bare spots. Remove from heat and set aside. Arrange the toasted panettone cubes evenly in the cake pan. Whisk the eggs together in a medium bowl with the vanilla extract, salt, and granulated sugar. Gradually whisk in the milk until well-combined. Pour the custard over the panettone cubes and press down gently to make sure all the bread cubes are soaking in the custard. Put the cake pan in a larger pan, such as a roasting pan, and fill the larger pan with hot water so it reaches halfway up the outsides of the cake pan. Bake the bread pudding until it feels barely set in the center, but don't overcook it, about 50 minutes. Remove from the oven, and wearing oven mitts, carefully lift the bread pudding out of the water bath and set it on a cooling rack. If serving it warm, let the bread pudding cool for at least 30 minutes. Run a knife around the edges to loosen the bread pudding from the pan and set a large serving platter or rimmed baking sheet upside down over the bread pudding. Grasping both the cake pan and serving platter, simultaneously turn both over, being careful to avoid getting any of the warm brown sugar sauce on you. Remove the cake pan, and cut into squares for serving. Notes Serving: Some like their bread pudding warm, but this one is equally good at room temperature, or even chilled. You can serve it on its own, with a pour of heavy cream (or whipped cream), or a scoop of your favorite ice cream, such as Vanilla Ice Cream or Cinnamon Ice Cream. I served mine with Sorghum Ice Cream. Storage: You can refrigerate the baked bread pudding for up to three days. If you want to make it in advance, you can store it in the cake pan, then unmold it before serving.

I’ve been pondering what, if anything, I should close out the year with. In the past, I’ve written down my thoughts here, which I spent the last couple of days pondering. Reading and re-reading what I wrote, I realized that I couldn’t quite figure out what I wanted to say. And if I couldn’t figure it out, I didn’t feel like I should inflict that on...

I’ve been pondering what, if anything, I should close out the year with. In the past, I’ve written down my thoughts here, which I spent the last couple of days pondering. Reading and re-reading what I wrote, I realized that I couldn’t quite figure out what I wanted to say. And if I couldn’t figure it out, I didn’t feel like I should inflict that on you. But I knew one thing for sure: I had a lot of panettone on hand. It’s been a great year in a lot of ways. The book I’d been working on for nearly two years came out, and a revised and updated cookbook that’s turning ten years old in March will be released in the spring. I also got to spend time with family members that I haven’t seen in a while. And doing so in 90ºF weather, in November, ain’t bad either. One of the best articles I’ve read this year was How to Beat Decision Fatigue. It’s estimated we make 35,000 decisions a day, 226 of which are about food. And I can safely say that I could probably multiply that number by four or five. (Don’t even get me started on how many times I agonize over just buying a plane ticket.) All the thinking, and overthinking that we do – is it worth it? I don’t know, but I’ve decided to do what I can to make fewer decisions in the upcoming year. This year ended with a flurry of travel on book tour. Not only was I struck by how great it was to meet many of you, but so were the people at the venues hosting my events. During a podcast interview, I realized that I’ve been blogging for nearly twenty years. It started off as being a place to share stories and recipes, some goofy (haiku about Italian candy), to thoughts after I lost a good friend. Things have changed, such as I finally got someone to set up a printing option for recipes (thanks, Emily!), but most of the tech stuff that needs to be added, or that needs to be updated every year, sails right over my head. So I have to hunker down and figure it out. But I consider myself fortunate. When a recipe I’m testing doesn’t work, or I make a goof in the kitchen or screw up the tech stuff, I think about how many people don’t even have food to eat or electricity. And here I am, worried about a lopsided tart crust or a missing apostrophe. So I’m ending the year being thankful for having food on my table, and to everyone in my life, including you, my readers, for sticking around. French Toast, which the French call Pain perdu (lost bread), doesn’t involve that much decision-making. But when I got an unexpected gift of several types of panettone, I made French toast with some of my bounty. So I’m ending this year on a simpler note than I thought. Recently heard something while idling through tv stations in a hotel room on my book tour. It was from the great Judith Sheindlin, otherwise known as Judge Judy. She was presiding over two people who had a problem with each other, which they carried over into social media. As the two people resumed bickering in front of her, she quickly cut them off (as she famously does), and said, “And I thought social media was supposed to bring people together!?” In spite of all the noise, and sometimes disagreeing, I’m glad we’re still together, after all these years. Print Panettone French Toast If you don't have panettone, substitute thick slices of another egg-enriched bread, such as brioche or challah. Course Breakfast Servings 2 servings Ingredients 2 large eggs 6 tablespoons whole milk 1/4 teaspoon vanilla extract 1/8 teaspoon ground cinnamon pinch salt 4 slices panettone about 1 1/4-inch (4cm) thick) butter for frying the French toast Instructions In a wide, shallow bowl, beat the eggs, milk, vanilla, cinnamon, and salt together with a fork until well-combined. Place the slices of bread in the custard and gently press them down to help the bread absorb the custard, then turn them over the do the same to the other side of the bread. Heat a good-sized pat of butter in a large skillet over medium heat. Add the custard-soaked slices of bread to the pan and cook until they're browned on the bottom, about a minute. Turn the slices of bread over and fry on the other side until browned on the bottom. Notes Serving: Serve the French toast warm from the skillet with maple syrup, agave nectar, or your favorite topping for breakfast. (Blueberry compote or sauteed apples are also nice.) A little pat of butter could also go on top as well. It can be served for dessert, as the French do, which is called pain perdu (lost bread), along with a scoop of ice cream and some caramel sauce.

It’s that time of year again. And that only means one thing: time to start thinking about the holiday baking. In Paris, bakery windows fill up with Bûches de Noël (Yule log cakes) and bourriches (wooden crates) of oysters are piled up at the markets. The chocolate shops are crammed with people, buying multiple boxes as gifts, and people splurge on caviar and Champagne, one of the...

It’s that time of year again. And that only means one thing: time to start thinking about the holiday baking. In Paris, bakery windows fill up with Bûches de Noël (Yule log cakes) and bourriches (wooden crates) of oysters are piled up at the markets. The chocolate shops are crammed with people, buying multiple boxes as gifts, and people splurge on caviar and Champagne, one of the few things that go on sale in France during the holidays. One thing you don’t see is the use of pumpkin in desserts. A tart or pie (or ice cream) made of squash might sound funny, especially to non-Americans, but helps to remember that pumpkins, and other squash, are technically fruit. One could also point out the classic Swiss Chard Tart from Provence (which is in a whole other category), and Melanzane al cioccolato, eggplant with chocolate sauce, which I like. (Which one could argue is good because it’s smothered in dark chocolate.) But I don’t think everything goes with chocolate: A friend tried the hot chocolate with oysters at a famed chocolate shop in Paris, and after her description, I wasn’t rushing over there to try a cup. To get that last image out of your mind, I present pumpkin cheesecake with a pecan praline sauce, that has nothing not to like about it. Cream cheese and sour cream, a buttery cookie crust, and a brown sugar and bourbon-tinged sauce loaded with crunchy pecans. I’m in. DIYers may raise an eyebrow at using canned pumpkin. I’ve got a few reasons for using it. (And as many of you perhaps know, it’s not made from pumpkin, but a variety of squash similar to butternut squash.) One, is that when writing a recipe, it’s easy to get consistent, similar results when we’re all using the same ingredient. And two, it’s a heckuva lot easier, which is appreciated around the holidays when all of us have enough on our plates, and in our ovens, and it’s fewer dishes to wash to boot. If you want to go the other route, you can also make your own cream cheese and Graham crackers, grow your own pecans, churn up your own butter, and make your own cake pan. If you do go that route, let me know when your cheesecake is done ; ) In the meantime, I’m standing over my stove, stirring warm, just-toasted pecans into my praline sauce before lacing it with a dash of bourbon. The praline sauce is decidedly on the sweet side. But that didn’t stop me (like, at all…) from dipping my spoon into it over and over and over again. Be sure to toast the pecans before using them. My pet-peeve in restaurants is when they don’t toast nuts. Toasting any nut usually improves it by at least 99%, if not more, so if you’re not consistently toasting your nuts before using them on salads, sauces, and in ice creams, start doing it now. It’s not too late. But I can’t imagine this cheesecake being served without it. Although I could imagine eating the sauce without the cheesecake. And if you’re anything like me, you might find yourself spooning it over ice cream, ladling it over pumpkin pie (without the marshmallow topping), or even spooning it right into your mouth, like I do. Print Pumpkin Cheesecake with Pecan Praline Sauce If using canned pumpkin, make sure that you don't use canned pumpkin pie 'filling' (which is sweetened and spiced); use canned pumpkin that is 100% pumpkin puree. If you want to make sugar pumpkin puree yourself, you can split a sugar pumpkin (or butternut squash) in half and scrape out the seeds. Butter the cut side of the pumpkin and bake cut side down on a parchment-lined baking sheet in a 375ºF/190ºC oven until very tender, about 35 to 45 minutes. When cool enough to handle, scoop out the flesh and puree in a blender or food processor, or pass it through a food mill. If you want to balance the sweetness of the sauce, you could add a scant teaspoon of apple cider vinegar or lemon juice to it, or to taste. Conversely, adding more liquor will take the edge off as well. Outside of the U.S., I often use speculoos cookies in place of the Graham crackers for the crust. If you go that route, you might want to reduce the butter in the crust by about 20% since speculoos cookies tend to be more buttery than Graham crackers. I use a glass-bottom springform pan for cheesecakes, which makes serving them much easier. Servings 12 servings Ingredients For the crust 1 1/2 cups (180g) Graham cracker crumbs 4 tablespoons (60g) melted butter 2 tablespoons sugar 1/4 teaspoon ground cinnamon For the pumpkin cheesecake filling Three 8-ounce (680g) packages cream cheese at room temperature 1 1/4 cups (250g) sugar grated zest one lemon preferably unsprayed 4 large eggs at room temperature One 15-ounce (425g) canned pumpkin puree 1/2 cup (125g) sour cream or whole-milk plain yogurt 1 tablespoon cornstarch or 2 tablespoons flour 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 3/4 teaspoon dried ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves pinch of salt Pecan praline sauce 3/4 cup (105g) packed light or dark brown sugar 1/2 cup (125ml) heavy cream 6 tablespoons (85g) unsalted butter 1/4 cup (60ml) maple syrup 1/2 teaspoon kosher or sea salt 1/4 cup (60ml) bourbon 1 1/2 cups (160g) pecans toasted and coarsely chopped 1/2 teaspoon vanilla extract Instructions To make the crust, in a medium bowl, mix the Graham cracker crumbs together with the melted butter, sugar, and cinnamon until the crumbs are thoroughly moistened. Butter a 9-inch (23cm) springform pan then press the crumbs evenly across the bottom of the pan. Refrigerate until ready to bake. Preheat the oven to 350ºF (180ºC). Bake the crust until it feels set in the center, 10 to 12 minutes. Let cool on a wire rack. Turn the oven down to 325ºF (165ºC). To make the filling, in the bowl of stand mixer fitted with the paddle attachment (or by hand, in a large bowl), beat together the cream cheese, sugar, and lemon zest, until smooth. Add the eggs one at a time, stopping the mixer between each addition to scrape down the sides of the mixing bowl, then add the pumpkin puree, sour cream, cornstarch or flour, and vanilla extract, along with the spices and salt. Line the outside bottom of the springform pan with foil so it reaches all the way up to the top of the outside of the pan. If you have to use several pieces, I recommend triple-wrapping it to prevent leaking or water getting in the cake pan. (Better yet, use extra-wide foil, so you only need one sheet.) Scrape the mixture into the prepared springform pan and smooth the top. Place the cheesecake in a larger pan, such as a roasting pan, then add very warm water to the larger pan until it reaches halfway up the outside of the cake pan. Bake the cheesecake in the oven until the center looks just slightly set, but not wet and sloshy in the center when you jiggle the pan. I start checking the cheesecake at the 50 minute mark, as it usually takes about 50 minutes to 1 hour, but may take up to 1 hour and 15 minutes. Remove the cake from the oven, then remove the cake from the water bath and let cool completely on a wire rack. Refrigerate for at least 4 hours before serving. Make the pecan praline sauce by heating the brown sugar, cream, butter, maple syrup and salt in a medium saucepan over medium-high heat, until it comes to a boil, stirring frequently. Let boil for 1 minute without stirring. Remove from heat and add the bourbon, pecans, and vanilla. Notes Serving: Run a sharp knife around the outside of the cheesecake to release it from the springform pan, then remove the sides of the pan. Dip the knife in warm water, wipe it dry, and use it to cut clean slices from the cheesecake. Serve with a ladleful of warm sauce poured over it. If the sauce gets too thick upon standing, you can thin it with milk or water. Storage: The baked or unbaked crust can be made up to three days ahead and stored at room temperature (if baked), or refrigerated (unbaked). It can also be frozen either baked or unbaked for 2-3 months. The baked cheesecake will keep for up to 4 days in the refrigerator. Related Recipes and Links Dulce de leche cheesecake Ingredients for American Baking in Paris Pumpkin Ice Cream Cheesecake Maple Pumpkin Flan Homemade Graham Crackers (Smitten Kitchen) Homemade bourbon (Bourbon of the Day) Homemade salt (Ruhlman)

For people who, like, totally love food.

Apple cider coffee cake is the perfect fall treat! A spiced apple cake topped with crumble and cider glaze, it makes a lovely breakfast, brunch or perfect dessert with coffee. Tastes amazing and is easy to make too! I have your weekend treat!  This apple cider coffee cake will become your new fall love. It’s […]

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Apple cider coffee cake is the perfect fall treat! A spiced apple cake topped with crumble and cider glaze, it makes a lovely breakfast, brunch or perfect dessert with coffee. Tastes amazing and is easy to make too! I have your weekend treat! This apple cider coffee cake will become your new fall love. It’s a great breakfast, ideal for an afternoon snack with coffee and great for brunch with friends. I also really love serving this for a holiday because you can easily make it ahead of time. It will stay fresh and fabulous and you can serve it with ease the next morning. Plus, it will make you look all fancy! I am a firm believer in apple cider over pumpkin this time of year. I live for apple cider everything! The flavor and even the scent are so much more nostalgic for me than pumpkin is. Plus, I just like apple cider better. It’s less spiced. It’s more appley. Wow. I know – great descriptions. But I think it’s because apple cider is so FRESH and tart. It’s a bit refreshing and thirst-quenching, whereas pumpkin is just so warm and cozy. I like apple bits a whole lot more. Then, we have the whole idea of coffee cake. Cake for BREAKFAST? Why yes, of course. That’s the best idea ever. We all know that coffee cake is just a perfect excuse to eat cake for breakfast. Here’s how I make it! The base of this cake has grated apple in it and a touch of apple cider. It’s so delicious and moist! This cake base is from my blueberry peach coffee cake and everyone loves that so much. So I kept the fruit in it and it’s delish. (more…) The post Apple Cider Coffee Cake. appeared first on How Sweet Eats.

The best fall drink recipes are here! From coffee and tea, to punch and sangria, mocktails and hot toddys. Can’t get any better than this – be sure to bookmark this post! You’ve just hit the fall drink jackpot! Fall is officially here! Finally. I’ve got you covered with the best of the best when […]

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The best fall drink recipes are here! From coffee and tea, to punch and sangria, mocktails and hot toddys. Can’t get any better than this – be sure to bookmark this post! You’ve just hit the fall drink jackpot! Fall is officially here! Finally. I’ve got you covered with the best of the best when it comes to fall drinks! These fall drink recipes are so good, I could never just choose one. Whether you need something cozy or icy, boozy or comforting, I’ve got it! Below you’ll find a bunch of my favorite fall drinks, like hot chocolates, teas, non-alcoholic punches, sangrias, mimosas and more! Fall cocktail season is seriously the best. I mean, I guess I could argue that fall is the best time for ANY sort of drink. And I can’t even tell you how many delicious ones I have here on the blog. Don’t make me choose a favorite! I worship at the altar of apple cider, but there are lots of delish pomegranate, maple and pumpkin flavors here too. 35 Of The Best Fall Drink Recipes We’re starting with warm coffees and ciders (with one icy exception!), then on to mocktails! Scroll down for all the fall cocktails you need every weekend of the season. What’s on your list for this first official weekend of fall?! (more…) The post All The Drinks You Need For Fall! 35 Mocktails, Cocktails, Coffees & More. appeared first on How Sweet Eats.

This zucchini pasta is one of my favorite things to make, whether it’s lunch, dinner or even a party dish. Caramelized zucchini and tender pasta come together under a lemon vinaigrette with toasty pine nuts for crunch and shaved parmesan. It’s delicious and can be made ahead of time too! Is it too late in […]

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This zucchini pasta is one of my favorite things to make, whether it’s lunch, dinner or even a party dish. Caramelized zucchini and tender pasta come together under a lemon vinaigrette with toasty pine nuts for crunch and shaved parmesan. It’s delicious and can be made ahead of time too! Is it too late in the season for pasta salad?! Never! I think not. This caramelized zucchini pasta salad is a great way to use up any leftover garden zucchini and a way to make a delish side dish. This is the exact kind of dish I love to make for my own lunches. I will also serve it as a side dish for dinner and it’s one of those salads that is wonderful to have in the fridge. It tastes a little different and special because of the caramelized zucchini, which always makes things more interesting on your lunch or dinner plate. I am forever searching for non-boring meals and this fits in perfectly. As long as dishes seem a bit exciting, unique, different but not flat out weird, I call that a win! This is a great dish to make in the summer since it can be served filled or at room temperature. But it’s also amazing in the fall and winter – it definitely has a bit of a cozy vibe! Here’s what we’re working with: Caramelized zucchini, which cooks down in a skillet until it’s toasty and melty and delicious. A lemony herb dressing, which adds some zing and zip, along with some diced shallots right in the dressy which takes away the bite. Toasty pine nuts, because I adore their buttery flavor and crunch. Shaved parmesan, simply because everything is better with parmesan. (more…) The post Caramelized Zucchini Pasta Salad. appeared first on How Sweet Eats.

1. Desperately need to reorganize my kitchen junk drawer, because I can’t live without a junk drawer. But I also hate my junk drawer. 2. Making the most amazing chocolate chip cookies today. 3. My favorite fall color palette is full of jewel tones or muted mauve-y neutrals. 4. A few weeks ago I discover […]

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1. Desperately need to reorganize my kitchen junk drawer, because I can’t live without a junk drawer. But I also hate my junk drawer. 2. Making the most amazing chocolate chip cookies today. 3. My favorite fall color palette is full of jewel tones or muted mauve-y neutrals. 4. A few weeks ago I discover Olivia Dean’s music and we are all obsessed. We’ve been listening non stop! 5. Hello, I need to find an errand friend. 6. TV things!! I started The Girlfriend and oh my gosh! What a wild ride. 7. Tips to stick to an at home workout routine. 8. Also, how to keep your brain sharp! The post Tuesday Things. appeared first on How Sweet Eats.

This salmon aglio olio is so delicious! The seasoning is garlicky with a hint of heat. Served with lemon parmesan orzo, it’s such a lovely weeknight meal and one that we all love. I have the best weeknight dinner for you! This salmon aglio e olio is so satisfying and delicious, filled with garlicky, herby […]

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This salmon aglio olio is so delicious! The seasoning is garlicky with a hint of heat. Served with lemon parmesan orzo, it’s such a lovely weeknight meal and one that we all love. I have the best weeknight dinner for you! This salmon aglio e olio is so satisfying and delicious, filled with garlicky, herby flavor and served with lemon orzo. It’s a comforting, cozy weeknight meal that is light but filling at the salmon time. I like to serve this with my parmesan roasted broccoli and it’s quickly become a family favorite. This is the exact sort of meal we love to have: a delish entree and two sides! It reminds me of dinners that my mom made when I was growing up. Her dinners almost ALWAYS had a main entree and two sides (a starchy carb + a vegetable) and possibly even a salad to start. This is huge because sometimes I can’t even find the time to make ONE side dish!! She always had the weeknight dinners DOWN. So good at it. I created this recipe after falling in love with the Trader Joe’s aglio olio seasoning! This spice mix is absolutely incredible and I always have a jar on hand. However, if you don’t have a Trader Joe’s near you? It’s not hard to make either! It’s basically a mixture of: Parsley Garlic Crushed red pepper Salt and Pepper It’s such a simple mixture but the flavors work so well together. They taste incredible, especially when the salmon is seared in olive oil. If you happen to have a jar of the TJ’s version, you can sprinkle it all over your fish or chicken before searing or grilling. And if you don’t have it, I just made you a version that tastes fabulous. Serving it with lemon parm orzo is also a major flex! I already have a parmesan orzo that we like to make often. It’s one of my family’s favorite side dishes. Almost like a light parmesan orzo mac and cheese! This side dish is just like that, but with lots of lemon. Fresh lemon zest for the win! The orzo comes together in one pot and it’s so easy to make. I love how thick and creamy it becomes. Think orzo risotto, but a little lighter. The lemon pasta complements the garlicky seared salmon so well. It’s one of the best combos I’ve ever made together. Natural complementary flavors that taste incredible and come together quickly! (more…) The post Salmon Aglio e Olio with Lemon Parmesan Orzo. appeared first on How Sweet Eats.

Another week with the little loves of our life! September is jam packed and this is how this week looked. A sunset cross country practice. A sunset tennis lesson. Snuggly mornings. My mom and I had a show this week! It was really good and I don’t know much at all about Neil Diamond. It […]

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Another week with the little loves of our life! September is jam packed and this is how this week looked. A sunset cross country practice. A sunset tennis lesson. Snuggly mornings. My mom and I had a show this week! It was really good and I don’t know much at all about Neil Diamond. It was definitely her demographic, haha. She loved it! The kids could wear red/white/blue to school on Thursday in honor of 9/11. Jordan wanted them to all get a pic together. And he was being so silly that everyone couldn’t stop laughing. Max’s face gets me! Very sneaky, naughty and cute. Also very tired! Eddie and I went to the Eric Church concert. Max had a few hockey games! These two were like peas in a pod. They make up their own games during his games. At one point I turned around and saw this! Love seeing this. Don’t be fooled. They were just playing “nap time” here. Cross country today!! Max had a hockey game an hour before his race, still made it to the race and ran so hard! Little runner girl coming in strong. I think she had more fun in the dirt. Third place today!! Third place with her BFF. Love these kids so much! The post A Week In The Life, Vol 37. appeared first on How Sweet Eats.

We’re moving into fall deliciousness this week! What’s on your menu this week?! What To Eat This Week Smoky chipotle tomato soup Crispy cheesy chicken tacos Chili lime salmon bites Brussels puff pastry pizza Creamy feta greek burgers Spaghetti squash parmesan Lemon chicken caesar wraps Baked pumpkin oatmeal cups

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We’re moving into fall deliciousness this week! What’s on your menu this week?! What To Eat This Week Smoky chipotle tomato soup Crispy cheesy chicken tacos Chili lime salmon bites Brussels puff pastry pizza Creamy feta greek burgers Spaghetti squash parmesan Lemon chicken caesar wraps Baked pumpkin oatmeal cups The post What To Eat This Week: 9/14/25. appeared first on How Sweet Eats.

Hello weekend! This week on the blog, I shared these creamy feta burgers on homemade pita. I also shared this cinnamon swirl zucchini bread, 60 of our favorite fall dinners and this cheesy spicy garlic bread. If you haven’t joined my substack newsletter yet, you can do so here! I also have shared all our favorite back […]

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Hello weekend! This week on the blog, I shared these creamy feta burgers on homemade pita. I also shared this cinnamon swirl zucchini bread, 60 of our favorite fall dinners and this cheesy spicy garlic bread. If you haven’t joined my substack newsletter yet, you can do so here! I also have shared all our favorite back to school items here. There’s a new menu for the week and a new peek inside our everyday life. You can find all my favorites in my amazon store front and LTK shop! Thank you for continuing to make the launch Easy Everyday absolutely amazing . If you haven’t got your book yet, you can order here! xo WHAT I’M LOVING THIS WEEK Tiramisu pound cake! Oh yes please. I want to make this baked chicken broccoli alfredo. Fig salad is perfect this time of year. It’s time for pumpkin pie ice cream. These carnitas are the best ever. Dying to try spicy pickled carrots. Gooey cinnamon rolls are calling my name. A crispy salmon taco is delish. This green goddess dip looks incredible. Love it. Chocolate espresso icebox cake. Oh yum. Who wants cottage cheese mac and cheese! Looks fab. Harvest spritz cocktail looks AMAZING!!!! I love this grilled chicken sandwich. Homemade apple butter is perfect right now. The post Currently Crushing On. appeared first on How Sweet Eats.

This cheesy garlic bread is golden and toasty and so delicious! Topped with lots of melted cheese and fresh herbs, it’s great served with just about any meal. We all love it so much! Here’s a weekend treat for you!  This cheesy garlic bread is super golden and toasty, made with loads of fresh garlic, […]

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This cheesy garlic bread is golden and toasty and so delicious! Topped with lots of melted cheese and fresh herbs, it’s great served with just about any meal. We all love it so much! Here’s a weekend treat for you! This cheesy garlic bread is super golden and toasty, made with loads of fresh garlic, herbs and spices and tastes fabulous. Now here’s the thing: I already have an INCREDIBLE garlic bread recipe in Everyday Dinners. It uses my garlic confit and it’s spectacular, definitely one of the best I’ve ever had. But it does call for the garlic confit, which is an extra step. So let’s say that I don’t have the garlic confit on hand nor do I have time to make it! This is what I make. You still make a fabulous garlicky spicy cheesy butter and spread it on the bread. Which alllllmost makes up for the fact that we’re skipping the confit entirely. I can get behind it! I first shared a sneak peek of this recipe in my friday newsletter a few months ago! These days, I love substack so much because it feels like old school blogging in the best way possible. I share a newsletter each week but additional content as well, so subscribe here if you’re interested! Back in spring, I shared a recipe for bruschetta salmon and I served this garlic bread with it. Those are the kind of recipes I love to make with this. Sure, it’s great with the traditional pasta dishes. But what I find really special is serving it with a grilled meat or even some roasted vegetables. Seriously – give me a pan of roasted vegetables and this bread and I’m in heaven. Garlic bread works during any season, with any sort of meal. It’s one of the best things about it. (more…) The post Toasty Spicy Cheesy Garlic Bread. appeared first on How Sweet Eats.

These are my best fall dinner recipes! Lots of cozy, comforting dishes here, including hearty salads, soups, pasta and more. Make a list and enjoy them through this entire lovely season! It’s my favorite dinner season! So I know it’s a little bit early. And we’re still fully immersed in cobs of corn and juicy […]

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These are my best fall dinner recipes! Lots of cozy, comforting dishes here, including hearty salads, soups, pasta and more. Make a list and enjoy them through this entire lovely season! It’s my favorite dinner season! So I know it’s a little bit early. And we’re still fully immersed in cobs of corn and juicy tomatoes over here. But! If you’re anything like me and love to plan your dinners ahead, I’ve got you covered. I wanted to share my favorite fall dinner recipes today so you can get that list going! I’m even considering planning out my meals for an entire MONTH so we get everything in. I love doing this post every year because it gives me so much dinner inspiration. There are so many good flavors. I mean, yes, it’s definitely a squash appreciation post. But still! There is a ton of variety here. You’ll find lots of my favorite pasta dishes, salads, sheet pan meals and soups. I already have everything on my list for the next few months and I can’t wait to get these going in my kitchen. Savory pumpkin, crispy sage, brown butter, maple, roasted squash – you name it, it’s here! What’s your favorite fall dinner recipe?! 60 of Our Best Fall Dinner Recipes (more…) The post 60 of Our Favorite Fall Dinners! appeared first on How Sweet Eats.

Eat to Live. Cook to Love.

I’d like to introduce you to the brown butter banana cake, your new BFF (or should I say, BBBCwCFF?) It’s surprisingly light for a banana cake, with the perfect balance of sweetness and ripe banana flavor that’s enhanced by toasty nuttiness of brown butter. Best of all, both the cake and frosting can be mixed […]

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I’d like to introduce you to the brown butter banana cake, your new BFF (or should I say, BBBCwCFF?) It’s surprisingly light for a banana cake, with the perfect balance of sweetness and ripe banana flavor that’s enhanced by toasty nuttiness of brown butter. Best of all, both the cake and frosting can be mixed by hand, no electric mixer needed. The fudge frosting is deeply and intensely chocolate—made with both melted chocolate and cocoa powder—with a silky smooth texture and shiny finish that stays soft even after being refrigerated. It’s the perfect fudgy compliment to the moist and tender banana cake, without the overpowering sweetness of other frostings (no powdered sugar in sight!) When it comes to developing recipes, which comes first, the cake or the frosting? Normally, for me, it’s the cake, but not here. No, this recipe started from the top—luscious swirls of deeply chocolate fudge frosting—and the cake soon followed. Would you believe that this fudge frosting was a complete accident? I found myself with a few random bowls of ganache/fudge left from my candied orange fudge swirl ice cream recipe (getting a fudge swirl that stayed soft and chewy even when frozen solid took a few tries to get right). Not wanting to waste the remnants, I combined the bowls of ganachey fudge and fudgey ganache, added a splash of cream, and whipped it with an electric mixer to smooth it all out. The result made a surprisingly delicious whipped fudge frosting, which I then slathered on top of a thrown-together-because-those-three-overripe-bananas-need-to-be-used-stat banana cake to bring to ceramics class, which my classmates promptly devoured. But despite the accidental awesomeness that was the first test cake, I somehow found myself sitting on this recipe for upwards of a year. Why? I can’t quite explain it. At first it was just about not wanting to post two square-ish bakes in a row, or posting too many cake recipes back to back, but when I finally revisited it, enough time had passed that the accidental frosting didn’t quite pass my exacting standards. It was close, but I knew I could make it better. (more…)

Sweet, salty, buttery, and fabulous, this unique ice cream flavor will have you craving more! Made with an eggless ice cream base steeped with real buttered popcorn, then churned into a dreamy, ultra-creamy ice cream that’ll satisfy sweet and salty snackers alike! Imagine the flavor of freshly popped popcorn drizzled in melted butter and generously […]

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Sweet, salty, buttery, and fabulous, this unique ice cream flavor will have you craving more! Made with an eggless ice cream base steeped with real buttered popcorn, then churned into a dreamy, ultra-creamy ice cream that’ll satisfy sweet and salty snackers alike! Imagine the flavor of freshly popped popcorn drizzled in melted butter and generously sprinkled with sea salt. And then imagine that flavor transformed into a sweet, salty, and ultra creamy homemade ice cream. It might sound like strange magic—and, to be fair, the way the cream absorbs so much of the popcorn flavor kinda is—this frozen mashup needs to go on your to-make list this summer! A few years ago Jeni’s had a limited edition ice cream flavor called Sun-Popped Corn. It was a pint-sized miracle. Truly. And I know you’re skeptical right now, considering the horror that is the popcorn jelly bean (seriously, who thinks that tastes good?) but trust me when I say that Jeni’s magical popcorn ice cream tasted nothing like that artificially flavored abomination. I’ve been wishing and hoping it’d come back for years, always checking the seasonal flavors when summer rolls around, but I’ve yet to see it again (there is a caramel popcorn flavor this summer, but it’s not quite the same). So, rather than pining for this elusive flavor for yet another summer, I decided I’d make my own instead. And let me tell you, it turned out way better than I ever could have imagined. (more…)

What does summer taste like? I’d argue it tastes something like this pie: bright and vibrant and bursting with fresh peach flavor, perfumed with vanilla bean, and encased in a buttery, flaky pastry crust. If that’s not summer in a pie crust, I don’t know what is. Fresh vanilla bean is the secret to making […]

The post Fresh Peach Pie with Vanilla Bean first appeared on Love and Olive Oil.

What does summer taste like? I’d argue it tastes something like this pie: bright and vibrant and bursting with fresh peach flavor, perfumed with vanilla bean, and encased in a buttery, flaky pastry crust. If that’s not summer in a pie crust, I don’t know what is. Fresh vanilla bean is the secret to making this pie extra special, in the form of a freckled vanilla sugar that’s used in 3 different places: the fresh peach filling, generously sprinkled on top of the crust, and mixed in to the freshly whipped cream as a finishing touch (the icing on the pie, if you will.) For a fruit pie to knock my socks off, it really has to be something special. I’m talking about eyes-rolling-back-in-your-head level good. And that’s a characteristic I rarely ascribe to warm fruit. I typically prefer more robust, chocolate-filled desserts to a fruit one, but this peach pie—with its balanced sweetness and visible vanilla bean freckles—has my full attention. Even Taylor admitted it was passable (high praise from the man who claims a mediocre cake is preferable to a good pie). The whole thing is bursting with bright and vibrant peach flavor and nestled in a buttery, flaky crust, and topped with a generous dollop of freshly whipped vanilla bean whipped cream for good measure (vanilla bean ice cream would also be acceptable). The distinguishing feature of this peach pie, however, is the vanilla sugar, which gets incorporated into every component of this pie (filling, crust, and whipped cream on top). It’s what takes this pie from ordinary to the best peach pie—scratch that, best, any kind of pie—I’ve ever had. And that’s not hyperbole, it’s the gosh darn truth. (more…)

It’s no mystery that I love me a good food pun… if you follow me on Instagram or if you read this blog with any regularity that fact is glaringly obvious. At this point I have a notebook filled with pages and pages of food puns. It’s one of those things I’ve always thought I […]

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It’s no mystery that I love me a good food pun… if you follow me on Instagram or if you read this blog with any regularity that fact is glaringly obvious. At this point I have a notebook filled with pages and pages of food puns. It’s one of those things I’ve always thought I should do more with, and in fact, people have told me on multiple occasions (when I posted a particularly good pun), “you should put that on a t-shirt!” And, well… I’m finally doing just that! Introducing… Fresh Baked Puns, a new line of punderful tees, accessories, and apparel with a flair for flavor and fashion. Featuring original punny illustrations (hand drawn by me!) and screen-printed on soft cotton tees with eco-friendly inks, these shirts are guaranteed to make your outfit the main course. Our grand flan, er, plan, is to dish out delicious new designs quarterly, and our first design drops… NOW! Are you ready? More importantly, are you hungry? The ultimate shirt for snack-lovers features bold pop-art-inspired cheese crackers, and hot pink lettering reading “Snaccident Prone”. You know, if you’ve ever found yourself accidentally consuming most of the box, bag, or batch without realizing it. Shirts are screen printed locally in Nashville, TN with eco-friendly inks, providing a high quality design that lasts through numerous washes. And even better news, we’re offering an exclusive 15% off discount when you preorder. We have both women’s and unisex shirt styles available in the preorder (all soft 100% cotton shirts in a cool vintage white color), but depending on how the preorder goes we may not stock both shirt styles after that, so be sure to preorder now to guarantee you get the size/style you want! (See preorder page for sizing information). Don’t delay, preorder yours today! Preorders close on August 14th, and shirts will ship the first week of September.

These homemade peach rings are bursting with bright, summery peach flavor—made with real fruit and set with gelatin for that perfect bouncy, stretchy gummy texture. Any gummy candy lover is surely familiar with peach rings, the bi-colored peach-flavored rings of jellied delight. And now you can make them at home using real fruit for a […]

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These homemade peach rings are bursting with bright, summery peach flavor—made with real fruit and set with gelatin for that perfect bouncy, stretchy gummy texture. Any gummy candy lover is surely familiar with peach rings, the bi-colored peach-flavored rings of jellied delight. And now you can make them at home using real fruit for a fresh peach flavor that pops. Back on my candy-making train… this year the focus is peach, most notably, a homemade version of the classic peach ring. Unlike my previous strawberry and raspberry gummy recipes, this recipe is gelatin based instead of pectin; my ultimate goal was to achieve the ultra stretchy, bouncy texture of a gummy bear, and you simply can’t do that with pectin alone. (I’m curious what a combo pecin-and-gelatin gummy might be, but that’s another recipe for another day). The results are well worth the many rounds of tests it took me to get there, with a bright and peachy flavor and a gummy texture that’s incredibly satisfying. Granted, it’s not *exactly* like a gummy bear—for that you need to ditch the fresh fruit component and add some sweeteners and stabilizers like sorbitol—but it’s about as close as you can get using fresh fruit! Do plan ahead to give yourself a solid 2-4 days to complete the whole process, as the gummies need plenty of time to set and then to cure. That said, it’s only about 60 minutes of total active time involved, even if it is spread out over the course of a few days. (more…)

Indian Vegetarian Soul Food | Delicious, Easy Vegan & Vegetarian Recipes Powered by Indian Flavours

My sweet and spicy Karela and Sweet Potato curry recipe is a delicious and healthy bitter gourd recipe! A unique vegetarian sabzi dish and weeknight meal for you and your family. This Karela and Sweet Potato Curry is… My childhood enemy I went to the Indian food market and bumped into my childhood enemy. This. …

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My sweet and spicy Karela and Sweet Potato curry recipe is a delicious and healthy bitter gourd recipe! A unique vegetarian sabzi dish and weeknight meal for you and your family. Learn how to cook karela (bitter gourd) in a new and delicious way This Karela and Sweet Potato Curry is… Vegetarian Super nutritious Gluten free A unique way to cook with karela, also known as bitter gourd My childhood enemy I went to the Indian food market and bumped into my childhood enemy. This. The Karelu. It’s a bitter melon, aka the PTSD-trigger vegetable for Asian kids. So I brought four home to see if I could erase my trauma by making them edible. I knew I’d need a sweet potato to help me. What are karela? Remove the seeds and pith from the karela Karela, also known as bitter melon or bitter gourd, is a tropical and subtropical vine widely cultivated for its edible fruit. It belongs to the same family as cucumbers, squash, and pumpkins. Spoiler: It’s not sweet the rest of its family members! What does karela taste like? As its name suggests, it has a distinctively bitter taste, which is a key characteristic of the vegetable. What are the different types of karela? Chop the karela into half moons, about 3mm thick There are different varieties of karela, but two common ones are: Indian bitter melon: This variety is typically smaller, with pointed ends and a dark green, jagged, spiky skin. I always thought they looked like crocodiles! Chinese bitter melon: This type is longer, a paler green, and has smoother, wart-like bumps. I find this one less bitter than the Indian one. Karela is a staple in many cuisines, particularly in Asia, Africa, and the Caribbean. It’s often used in curries, stir-fries, and soups. So if it tastes like medicine… Is karela healthy? Karela is a superfood! Karela is known for its potential health benefits and has been used in traditional medicine for centuries. It’s rich in nutrients like Vitamin C and Vitamin A, and some studies suggest it may help regulate blood sugar levels, among other things. How to remove bitterness from karela This is… a process. I’ve always been told by my elders that the goodness is in the skin, so I don’t peel it off even though it looks like a crocodile. Scrape out the seeds and pith and chop the karela thinly because big bites of this make me heave. If you like, you can indeed peel off the skin. Salt the karela Salt them heavily. With sea salt, or salt from the tears of children who were forced to eat these growing up. This draws out some of the bitterness. I then wash, squeeze and blanch the karela in two changes of turmeric water. How long does it take to cook karela? Simmer the karela in two changes of water to extract bitterness It takes about 40 minutes to simmer so I change the water after about 20 minutes. This is as much bitterness as I can draw out without physically taking them to my local jet wash. Adding sweetness To balance the cursed vegetable, we have a friendly sweet potato. After it’s roasted, it’ll lift the intense, medicinal flavour of the karela. For a similar reason, I caramelise a mountain of caramelised onions, even though I still can’t chop them without crying. That’s how important the sweetness is in a dish cooked with karela, or bitter melon. Adding spice We’re cooking in ghee and adding as many sweet, sour and savoury elements as we can. It’s all part of the plan to undermine the flavour of the karela. You’ll need cumin, fennel seeds and cashews. Caramelise the onions with a touch of ginger and then add fresh tomatoes, ground cinnamon, jaggery (unrefined cane sugar), chilli powder, turmeric and salt. Once the masala is cooked, add the roasted sweet potato and karela. Sauté for a few minutes and then… more distractions. Top with crispy fried onions, the kind you use in biryani and then fresh coriander. Try my Karela and Sweet Potato Curry recipe (below) Sweet potato really helps turn karela into a delicious meal! Now, this really is the most I can do to help such a wretched vegetable and since there’s I maxed out the sweet, sour and spicy flavours, plus the sweet potatoes act as a textural buffer so the whole thing isn’t as sad as karela nu shaak of the olden days. So if like me, you want to grow up and eat your vegetables, try cooking karela this way. I promise it’s not as bad as what we remember. Karela and Sweet Potato Curry Recipe | How to make Karela Sabzi with Sweet Potatoes Yield: Serves 4-6 Karela and Sweet Potato Curry Print Karela (bitter gourd) cooked with sweet potatoes, caramelised onions, butter and spices. This fresh take on Gujarati-style karela nu shaak (dry karela sabzi) is great for those who find the traditional methods for cooking karela too bitter. Enjoy with chapatis. Prep Time: 20 minutes Cook Time: 50 minutes Total Time: 1 hour 10 minutes Ingredients 4 karela 2 tsp salt 1/2 tsp turmeric 1 large sweet potato (or 2 medium), any colour - I used white flesh sweet potato 2 tsp oil 3 tbsp ghee 1 tsp cumin seeds 1 tsp fennel seeds 10 cashews 2 medium brown onions 1/2 tsp minced ginger 2 medium tomatoes 1/2 tsp ground cinnamon 2 tbsp jaggery 1 1/2 tsp chilli powder 1/4 tsp turmeric 1/4 tsp salt 1 tbsp salted butter, to stir in at the end Handful crispy fried onions Handful chopped fresh coriander Instructions Wash the karela well and trim both tips. Cut in half lengthways and use a spoon to scrape out the seeds and pith. Slice the karela into half moons, about 3mm thick. Place the karela slices in a bowl and toss with 2 tsp salt. Allow to stand for 20 minutes, while you prepare the sweet potato and onions. Peel the sweet potato and cut into 1.5-cm chunks. Transfer to a roasting dish and coat with 2 tsp oil. Roast at 200ºC fan/400ºF for 15-20 minutes, or until slightly golden brown and cooked through. Set aside. Peel and slice the onions, about 1.5mm-thick. Set aside. Place the karela in a sieve or colander. Wash thoroughly under cold running water for 2-3 minutes, turning and squeezing to remove as much of the salt as possible. Drain and squeeze again, to remove as much bitter liquid as you can. Fill a saucepan with hot kettle water. Add the karela and 1/2 tsp turmeric. Bring to the boil and simmer for 20 minutes. Drain and return to the pan, along with another batch of fresh hot kettle water. Simmer again for 20 minutes, or until tender. The total cooking time for the karela will be around 40 minutes in a pan set over medium heat. Drain well and set aside. Place the ghee in a large non-stick pan or wok set over medium heat. Once the ghee has melted, add the cumin, fennel seeds and cashews. Sauté for a minute and then add the onions and ginger. Cook over a medium-low heat stirring very frequently for 20-30 minutes, until the onions have caramelised. Add the tomatoes, cinnamon, jaggery, chilli powder, turmeric and salt. Stir well and cook for 5 minutes. Tip in the sweet potatoes and karela, along with the butter. Stir well, cooking over medium heat for 4-5 minutes. Garnish with crispy fried onions and fresh coriander. Nutrition Information: Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 223Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 21mgSodium: 1016mgCarbohydrates: 25gFiber: 4gSugar: 10gProtein: 3g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Indian / Category: Curry Recipe Love Sanjana If you like this, you’ll enjoy my recipe for Okra and Potato Fries Curry Okra and Potato Fries Curry Recipe Vegetarian Curry Recipes Learn how to make delicious vegetarian curry at home with this collection of simple, flavorsome curry recipes. Dive both home-style and restaurant-style vegan and vegetarian curry recipes which can be adapted to suit any tastes. From Vegetable Curry with Coconut Milk, to Tofu Korma, Palak Paneer, Mushroom Rogan Josh, Potato Curry and even Vegan Butter Chicken! The Paneer Tikka Masala and Chana Masala recipes will become firm favorites in your home! Vegetable Curry with Coconut Milk This simple Vegetable Curry with Coconut Milk is rich with aromatic spices, nuts and a rainbow of colourful vegetables. Make it in an Instant Pot if you have one, or simply simmer away on the stove. Serve with dosa for a delicious vegan meal that's gluten free too. It also pairs perfectly with rice, roti or paratha. Feel free to add any vegetables you have in the fridge, as long as the total weight is around 600g. Get the Recipe Home-style Chana Masala A truly classic Indian dish of soft chickpeas and potatoes simmered with spices for a hot and sour finish. It's loaded with flavour and can be served with Bhatura (fried bread), roti, naan or rice. Best of all, this quick and easy version takes just 30 minutes to make. Try it for breakfast, lunch or dinner! Get the Recipe Matar Paneer Matar Paneer is a popular Indian dish made with paneer cheese and peas in a creamy tomato-based sauce. It's a delicious and nutritious vegetarian curry. This recipe for Matar Paneer is also easy to make, making it an amazing option for home cooks or people new to Indian food. Matar Paneer is typically served with rice, naan or roti, but feel free to choose your favourite accompaniments. Get the Recipe Keema Curry (Vegan) Unbelievable! This deeply flavoursome Indian Keema Curry features plant-based mince (soya mince), warming spices and fresh herbs. It's packed with protein and highly versatile. Enjoy it with naan, roti, rice... or even in hot sandwiches! A great vegetarian and vegan Keema recipe for batch cooking. It freezes beautifully, making it an excellent emergency meal for busy schedules. This is one of my go-to dinners all year round. Get the Recipe Gujarati Ravaiya (Stuffed Aubergine Curry) Gujarati Ravaiya (Stuffed Aubergine Curry) is a true vegan comfort meal from western India. Stuff baby aubergines with a spicy peanut masala for Gujarati grandma vibes. Continue Reading Tofu Korma A rich and creamy vegan Indian curry with tofu, aromatic spices and nuts. With a royal history, Korma is an emblem of imperial Mughal cooking traditions. Here's a plant-based Korma recipe everybody will love alongside rice and naan. It's mild and perfect for those who enjoy warm spices over chilli heat. Get the Recipe Indian Masala Baked Beans A dose of British nostalgia, complete with Indian spices. Almost every British South Asian home has its' own take on curried baked beans. I cook mine with ghee, cumin seeds and a liberal heap of garam masala. These spicy, buttery beans are delicious on toast, or with roti or rice. Get the Recipe Paneer Tikka Masala Learn how to make the most delicious Paneer Tikka Masala, just like your favourite Indian restaurant! Pieces of paneer (cottage cheese) and vegetables are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection. The tikka pieces are then removed from the skewer and folded into a creamy curry sauce made with tomatoes, spices and cream. Here's an easy to follow video recipe and video. Get the Recipe Spinach and Mushroom Curry A quick and easy Spinach and Mushroom Curry with delicious Indian flavours. Sometimes called mushroom saag or mushroom bhaji, this tasty 11-ingredient curry is simple enough to cook during busy weeknights and with few spices and ingredients. Add cauliflower, tofu, paneer, beans or butternut squash along with the spinach puree to increase the veg content. Get the Recipe Cabbage and Potato Curry This simple Cabbage and Potato Curry (Kobi Bateta nu Shaak) is an everyday favourite Indian recipe. It pairs perfectly with roti for a wholesome main dish, or as a light vegetable side dish. It's a dry-style sabzi with tender white cabbage, soft potatoes and mild spices. I find this is an Indian curry recipe the whole family enjoys. Add a handful of peas to turn it into a more veg-heavy meal. Get the Recipe Palak Paneer Recipe (Easy, Beginner-friendly) A quick and easy Palak Paneer recipe with delicious, fresh flavours. Palak Paneer is a popular Indian restaurant dish that's made with spinach and paneer, a soft and squidgy Indian cheese. This tasty vegetarian curry is simple enough to cook during busy weeknights and with few spices and ingredients. This recipe for Palak Paneer is perfect for beginners and seasoned cooks alike. It's a great make-ahead dish and also freezes well. Serves 4 people as a main dish, or 6 as a side dish. Get the Recipe Vegetable Curry Recipe A delicious and nutritious Vegetable Curry recipe. This recipe for Vegetable Curry is also easy to make, making it an amazing option for home cooks or people new to Indian food. Prepare this dish with any veggies you have in the fridge, freezer or pantry. Vegetable Curry is typically served with rice, naan, paratha or roti, but feel free to choose your favourite accompaniments. Get the Recipe Melt-in-the-Mouth Burnt Aubergine and Spinach Curry I live and breathe Gujarati food. They are simple vegetarian dishes I eat every evening, and have done since I was young. Burnt Aubergine and Spinach Curry (Oroh) was one of those dishes mum would cook as a midweek dinner. Continue Reading 30-Minute Tindora Curry with Corn This simple, dry curry with ivy gourd and corn is delicious with roti, paratha or rice. If you’re on the hunt for a minimal-effort curry recipe to add to your weeknight meal rotation, you’re in the right place. Continue Reading Bharela Marcha (Stuffed Bullet Chillies) I stuff the chillies with mixed masalas, jaggery and besan (chickpea flour). Each one is like a hot little flavour bomb. Continue Reading Tofu Dopiaza Tofu Dopiaza is kadai-fried tofu with double onions, crunchy green peppers & aromatic masalas. A restaurant quality vegan curry recipe. Continue Reading Aloo Bhindi Tawa Masala Stuffed and steamed okra and baby potatoes cooked in a spicy tomato and yoghurt masala. Get the Recipe Saag Paneer Recipe This traditional Punjabi Saag Paneer recipe is pure magic! Soft paneer chunks in a creamy mustard greens and spinach curry. Every bite of this classic Indian curry will melt in your mouth. Make it with any leafy greens you have, although mustard leaves and spinach are the most typical. Get the Recipe Vegan Butter Chicken One of North India's most famous curries, Butter Chicken. Also known as Murgh Makhani, it's known for having a lusciously-smooth and tomato cream sauce laced with mild, fragrant spices. Get the Recipe Dahi Varo Oro (Burnt Aubergine in Yoghurt) Flame-grilled aubergine and crunchy peppers tossed with cooling yoghurt. This is a dish typical of Gujarati farming communities along the Kathiawar peninsula of western India. Serve it cold alongside your favourite Indian flatbread - millet or sorghum rotla are most traditional, but this tastes incredible with just about any type of unleavened bread. If you like the smoky flavours of Baba ghanoush, this will be your new go-to Indian dish. It even works well as a dip for parties, picnics and barbecues. Get the Recipe Saag Recipe Warming Punjabi Saag is a curry made from vibrant greens and spices. In the native tongue, it's referred to as Sarson da Saag, a peppery blend of mustard leaves and various greens beaten with ghee (clarified butter), onions, garlic and green chillies. Serve with Makki di Roti (cornmeal flatbread) for feast plucked straight from India's land of the five rivers, Punjab. Get the Recipe Paneer Curry Try this easy Paneer Curry recipe with a delicious mix of aromatic Indian spices. Sauté the soft cubes of Indian cottage cheese in a golden onion and tomato masala. The flavours of cumin, black pepper, ginger and garam masala add warmth and excitement. A kadai-fried curry like this (without too much sauce) is perfect to serve with naan, roti or paratha. I even like using it as a dosa filling when making Paneer Masala Dosa. If you prefer your Paneer Curry with a thick Indian gravy, try Paneer Makhani or Matar Paneer. Get the Recipe Mung Bean Curry Mung Bean Curry is wholesome Indian vegetarian dish to enjoy with roti. It's thick, creamy and cooked with an aromatic paste of ginger, green chilli and coriander. Shards of crispy, ghee-fried garlic add bold flavour and texture. Serve it as a main meal, or as a side dish for your favourite Indian recipes. It's particularly delicious with Kadhi and rice. Get the Recipe Vegan Katsu Curry This vegan katsu curry recipe (yasai katsu curry) combines aubergine and sweet potato coated in panko breadcrumbs, served with a creamy coconut curry sauce. Serve with salad and Japanese pickles. Don't be put off by the long list of ingredients for the sauce — it all goes into one pot. Get the Recipe Mushroom & Black Chickpea Rogan Josh Try this hearty vegetarian take on Kashmiri Rogan Josh. My recipe uses juicy mushrooms and protein-rich black chickpeas for an aromatic curry that pairs beautifully with rice. Get the Recipe Restaurant-Style Shahi Paneer Delicious, rich & creamy Shahi Paneer is a vegetarian food hero in North Indian cuisine. Scoop this curry up with flaky parathas or serve with basmati rice. Get the Recipe Gobi Bhurji (Cauliflower Curry) Gobi Bhurji Gobi Bhurji (Cauliflower Curry) is one of my favourite ways to enjoy cauliflower. This north Indian-style Gobi Bhurji is perfect with buttered toast and soothing chai. Continue Reading Potato and Pea Coconut Milk Curry One of my favourite quick dinners growing up was pea and potato curry. It’s a simple staple in every Gujarati home and perfect with just rice and/or Homemade Chapattis – Gujarati Rotli depending on how hungry you are. Continue Reading Gujarati-Style Okra & Potatoes Gujarati-Style Okra & Potatoes (Bhinda Bateta nu Shaak) is an everyday comfort food in many Gujarati homes, including mine. It’s usually scooped up with soft, hot rotlis (chapattis), which is our daily bread Continue Reading Vegan 'Butter' Cauliflower and Perfect Jeera Pilau Garnish the Vegan ‘Butter’ Cauliflower with a final flourish of chopped coriander and a drizzle of coconut milk for that luscious restaurant-style finish. Continue Reading Gujarati Potatoes and Spring Onions Sautéed in Chickpea Flour Fresh flavoured, dry curries are done so well by Gujaratis. It’s all about taking simple ingredients and packing in as much flavour as possible. Continue Reading Gujarati Koru Bateta nu Shaak A tried and true recipe for Gujarati Koru Bateta nu Shaak (dry-style potato curry). This is my mother’s exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt). Continue Reading Rajma (Kidney Bean Curry) While most of us use kidney beans as a filler ingredient in chillies, stews and salads, this Rajma (Kidney Bean Curry) makes the humble red bean the star of the show. The sauce is deeply aromatic, smooth and robust enough to take the beans from basic to beautiful. This is North Indian comfort food at its best. Continue Reading Vegan Kadai Tofu & Vegetables Vegan Kadai Tofu & Vegetables is a raid-the-fridge dinner. Balanced, flavoursome and so easy to prepare! Zero waste. Continue Reading Gobi Musallam Whole-roasted cauliflower curry with a Mughlai-inspired curry sauce. Nuts, spices and warm flavours meld into this meltingly-soft cauliflower curry. Continue Reading Cardamom Tofu Curry Cardamom-scented cream is added to luxurious tomato sauce in this delicate and fragrant vegetarian tofu curry. Continue Reading Melt-Away Malai Kofta I call this creamy paneer kofta curry Melt-Away Malai Kofta simply because they melt away as soon as you put them in your mouth. Malai Kofta are the ultimate North Indian vegetarian curry recipe to dazzle friends and family. A celebration of rich flavours and warming spices. Continue Reading Bodhi's Keema Pau Bhaji (Vegan) Bodhi’s Keema Pau Bhaji (Vegan). A complete meal and super nutritious for the whole family. Don’t be fooled though, this buttery, curried veg and soya medley packs a huge flavour punch. It’s so moreish. Continue Reading Slow Cooker Aubergine Makhani Slow Cooker Aubergine Makhani. Beautiful, butter-soft aubergines in a rich makhani sauce. This velvety-smooth curry is perfect with rice and fluffy naan. Continue Reading Stuffed and Baked Baby Kolhapuri Aubergines If you’re a fan of vegetarian Indian main courses that pack enough punch to trounce any meaty curry, look no further. These gorgeous aubergines might be small but the smooth-as-velvet sauce and filling make it an unforgettable veggie curry you’ll want to make over and over again. Continue Reading The post Karela and Sweet Potato Curry appeared first on Sanjana Feasts.

Let’s make Okra and Potato Fries Curry, Gujarati style. This is based on the Bhinda and Bateta nu Shaak my mum cooked growing up, with a little twist using air fried chips for speed and ease. I love cooking okra like this! This Okra and Potato Fries Curry is… Don’t forward this in the family …

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Let’s make Okra and Potato Fries Curry, Gujarati style. This is based on the Bhinda and Bateta nu Shaak my mum cooked growing up, with a little twist using air fried chips for speed and ease. I love cooking okra like this! Learn how to cook delicious Okra Curry! This Okra and Potato Fries Curry is… Vegan Quick Easy Air fryer friendly Not slimy at all! Don’t forward this in the family WhatsApp group. How do I reduce the sliminess of bhindi or okra? I like to cut okra thinly. In the pursuit of non-slimy bhindi, wash and dry them properly. They should be really dry. Dryness is key: As mentioned in the video, ensuring your okra is thoroughly dry before cooking is crucial. After washing, pat it vigorously with a kitchen towel or even let it air dry for a while. Excess moisture contributes to sliminess. Do not add water when cooking the bhindi or okra. Stir fry them over high heat, quickly. Do not overcook them. They should only be cooked in their own liquid. Cook okra over a high heat Cook okra over a high heat. A high heat helps to sear the outside quickly and reduce the release of mucilage. Don’t overcrowd the pan, as this will lower the temperature and steam the okra instead of frying it. Cook in batches if necessary. Add an acidic ingredient to your okra You can add a squeeze of lemon or lime juice once the okra is cooked. Tomatoes and tamarind paste are also good for reducing sliminess but they must be cooked throughly before you add them as they also contain liquid. For this reason, I like to add tomato paste. How long does ladyfinger last in the fridge? If your okra or ladyfingers are fresh (green, firm, slim), try to use them within 3 days. The older they are, the more limp they will become and you may notice they turn black in spots. Cooked okra curry like this is best eaten fresh. What can I use instead of ladyfinger or okra in recipes? French beans or runner beans are a good substitute for okra. How to cut okra Cut off the stems and the tips and then slice them on the bias, almost wafer thin. The thinner they are, the quicker they’ll cook, which is perfect for stir-frying, which is what we’re doing here, even though this is a curry. The spices I’m adding cumin, asafoetida, onions, garlic, chilies and tomato paste. Cook these out a bit before adding the dry spices, like chili powder, turmeric, ground coriander and cumin. Before the spices burn, add the bhindi and stir it well to coat it in the masalas. Cooking the okra curry You are forbidden to add any water to this. Forbidden (it’ll turn slimy!). Keep it over a high heat, stirring all the time to make sure nothing burns. If you add water, you’ll have Shrek’s dinner. Side note: Some dishes require the okra to be slimy for thickening While many dishes aim to reduce okra’s sliminess, there are several dishes where its mucilaginous quality is prized, like in gumbo, okara, and bamieh. But we’re making bhindi and chips. Cooking the French fries I probably don’t need to add this, but speaking of chips, I’ve air-fried mine, and you can, too. Add them to the pan, stirring well to coat them in all the spices. Easy okra recipe And this reminds me so much of the bhindi and bateta shaak my mom used to make growing up. We’d eat it with rotlis, so let’s make some. And that’s it, a weeknight-friendly way to cook okra curry and satisfy your craving for french fries. You might also like my recipe for Popcorn Bhindi or Aloo Bhindi Tawa Masala. Okra and Potato Fries Curry recipe | How to cook okra curry with potatoes, Indian style Yield: Serves 4 Okra and Potato Fries Curry Print And this reminds me so much of the bhindi and bateta shaak my mom used to make growing up. We'd eat it with rotlis, so let's make some. And that's it, a weeknight-friendly way to cook okra curry and satisfy your craving for french fries. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients 300g okra, washed and dried thoroughly 200g frozen French fries, cooked according to packet directions (I air fried mine) 3 tbsp oil 3 large cloves garlic, minced 1 tsp cumin seeds 1/8 tsp asafoetida 1 small red onion, thinly sliced 1 red chilli, cut into thin strips 1 tsp tomato purée 1 tsp chilli powder 1/2 tsp ground turmeric 2 tsp ground coriander seeds 2 tsp ground cumin 1/2 tsp salt 2 tbsp chopped coriander 2 tsp lemon juice Notes Heat the oil in a large non-stick wok or pan. Add the cumin and allow to sizzle for a few seconds before adding the asafoetida, garlic and onion. Sauté briefly before adding the red chilli and tomato purée. Add the chilli powder, turmeric, ground coriander, ground cumin and salt. Stir for a few seconds before adding the okra and mixing well. Stir fry the okra for 8-10 minutes over medium-high heat. Stir all the time to prevent burning. Add the cooked French fries and stir to coat. Remove from the heat. Finish with lemon juice and fresh coriander and serve with roti. Nutrition Information: Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 356Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 25mgSodium: 977mgCarbohydrates: 28gFiber: 5gSugar: 4gProtein: 13g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Indian / Category: 30-Minute Meals If you like this, you’ll love my recipe for Aloo Bhindi Tawa Masala Aloo Bhindi Tawa Masala Vegetarian Curry Recipes Learn how to make delicious vegetarian curry at home with this collection of simple, flavorsome curry recipes. Dive both home-style and restaurant-style vegan and vegetarian curry recipes which can be adapted to suit any tastes. From Vegetable Curry with Coconut Milk, to Tofu Korma, Palak Paneer, Mushroom Rogan Josh, Potato Curry and even Vegan Butter Chicken! The Paneer Tikka Masala and Chana Masala recipes will become firm favorites in your home! Vegetable Curry with Coconut Milk This simple Vegetable Curry with Coconut Milk is rich with aromatic spices, nuts and a rainbow of colourful vegetables. Make it in an Instant Pot if you have one, or simply simmer away on the stove. Serve with dosa for a delicious vegan meal that's gluten free too. It also pairs perfectly with rice, roti or paratha. Feel free to add any vegetables you have in the fridge, as long as the total weight is around 600g. Get the Recipe Home-style Chana Masala A truly classic Indian dish of soft chickpeas and potatoes simmered with spices for a hot and sour finish. It's loaded with flavour and can be served with Bhatura (fried bread), roti, naan or rice. Best of all, this quick and easy version takes just 30 minutes to make. Try it for breakfast, lunch or dinner! Get the Recipe Matar Paneer Matar Paneer is a popular Indian dish made with paneer cheese and peas in a creamy tomato-based sauce. It's a delicious and nutritious vegetarian curry. This recipe for Matar Paneer is also easy to make, making it an amazing option for home cooks or people new to Indian food. Matar Paneer is typically served with rice, naan or roti, but feel free to choose your favourite accompaniments. Get the Recipe Keema Curry (Vegan) Unbelievable! This deeply flavoursome Indian Keema Curry features plant-based mince (soya mince), warming spices and fresh herbs. It's packed with protein and highly versatile. Enjoy it with naan, roti, rice... or even in hot sandwiches! A great vegetarian and vegan Keema recipe for batch cooking. It freezes beautifully, making it an excellent emergency meal for busy schedules. This is one of my go-to dinners all year round. Get the Recipe Gujarati Ravaiya (Stuffed Aubergine Curry) Gujarati Ravaiya (Stuffed Aubergine Curry) is a true vegan comfort meal from western India. Stuff baby aubergines with a spicy peanut masala for Gujarati grandma vibes. Continue Reading Tofu Korma A rich and creamy vegan Indian curry with tofu, aromatic spices and nuts. With a royal history, Korma is an emblem of imperial Mughal cooking traditions. Here's a plant-based Korma recipe everybody will love alongside rice and naan. It's mild and perfect for those who enjoy warm spices over chilli heat. Get the Recipe Indian Masala Baked Beans A dose of British nostalgia, complete with Indian spices. Almost every British South Asian home has its' own take on curried baked beans. I cook mine with ghee, cumin seeds and a liberal heap of garam masala. These spicy, buttery beans are delicious on toast, or with roti or rice. Get the Recipe Paneer Tikka Masala Learn how to make the most delicious Paneer Tikka Masala, just like your favourite Indian restaurant! Pieces of paneer (cottage cheese) and vegetables are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection. The tikka pieces are then removed from the skewer and folded into a creamy curry sauce made with tomatoes, spices and cream. Here's an easy to follow video recipe and video. Get the Recipe Spinach and Mushroom Curry A quick and easy Spinach and Mushroom Curry with delicious Indian flavours. Sometimes called mushroom saag or mushroom bhaji, this tasty 11-ingredient curry is simple enough to cook during busy weeknights and with few spices and ingredients. Add cauliflower, tofu, paneer, beans or butternut squash along with the spinach puree to increase the veg content. Get the Recipe Cabbage and Potato Curry This simple Cabbage and Potato Curry (Kobi Bateta nu Shaak) is an everyday favourite Indian recipe. It pairs perfectly with roti for a wholesome main dish, or as a light vegetable side dish. It's a dry-style sabzi with tender white cabbage, soft potatoes and mild spices. I find this is an Indian curry recipe the whole family enjoys. Add a handful of peas to turn it into a more veg-heavy meal. Get the Recipe Palak Paneer Recipe (Easy, Beginner-friendly) A quick and easy Palak Paneer recipe with delicious, fresh flavours. Palak Paneer is a popular Indian restaurant dish that's made with spinach and paneer, a soft and squidgy Indian cheese. This tasty vegetarian curry is simple enough to cook during busy weeknights and with few spices and ingredients. This recipe for Palak Paneer is perfect for beginners and seasoned cooks alike. It's a great make-ahead dish and also freezes well. Serves 4 people as a main dish, or 6 as a side dish. Get the Recipe Vegetable Curry Recipe A delicious and nutritious Vegetable Curry recipe. This recipe for Vegetable Curry is also easy to make, making it an amazing option for home cooks or people new to Indian food. Prepare this dish with any veggies you have in the fridge, freezer or pantry. Vegetable Curry is typically served with rice, naan, paratha or roti, but feel free to choose your favourite accompaniments. Get the Recipe Melt-in-the-Mouth Burnt Aubergine and Spinach Curry I live and breathe Gujarati food. They are simple vegetarian dishes I eat every evening, and have done since I was young. Burnt Aubergine and Spinach Curry (Oroh) was one of those dishes mum would cook as a midweek dinner. Continue Reading 30-Minute Tindora Curry with Corn This simple, dry curry with ivy gourd and corn is delicious with roti, paratha or rice. If you’re on the hunt for a minimal-effort curry recipe to add to your weeknight meal rotation, you’re in the right place. Continue Reading Bharela Marcha (Stuffed Bullet Chillies) I stuff the chillies with mixed masalas, jaggery and besan (chickpea flour). Each one is like a hot little flavour bomb. Continue Reading Tofu Dopiaza Tofu Dopiaza is kadai-fried tofu with double onions, crunchy green peppers & aromatic masalas. A restaurant quality vegan curry recipe. Continue Reading Aloo Bhindi Tawa Masala Stuffed and steamed okra and baby potatoes cooked in a spicy tomato and yoghurt masala. Get the Recipe Saag Paneer Recipe This traditional Punjabi Saag Paneer recipe is pure magic! Soft paneer chunks in a creamy mustard greens and spinach curry. Every bite of this classic Indian curry will melt in your mouth. Make it with any leafy greens you have, although mustard leaves and spinach are the most typical. Get the Recipe Vegan Butter Chicken One of North India's most famous curries, Butter Chicken. Also known as Murgh Makhani, it's known for having a lusciously-smooth and tomato cream sauce laced with mild, fragrant spices. Get the Recipe Dahi Varo Oro (Burnt Aubergine in Yoghurt) Flame-grilled aubergine and crunchy peppers tossed with cooling yoghurt. This is a dish typical of Gujarati farming communities along the Kathiawar peninsula of western India. Serve it cold alongside your favourite Indian flatbread - millet or sorghum rotla are most traditional, but this tastes incredible with just about any type of unleavened bread. If you like the smoky flavours of Baba ghanoush, this will be your new go-to Indian dish. It even works well as a dip for parties, picnics and barbecues. Get the Recipe Saag Recipe Warming Punjabi Saag is a curry made from vibrant greens and spices. In the native tongue, it's referred to as Sarson da Saag, a peppery blend of mustard leaves and various greens beaten with ghee (clarified butter), onions, garlic and green chillies. Serve with Makki di Roti (cornmeal flatbread) for feast plucked straight from India's land of the five rivers, Punjab. Get the Recipe Paneer Curry Try this easy Paneer Curry recipe with a delicious mix of aromatic Indian spices. Sauté the soft cubes of Indian cottage cheese in a golden onion and tomato masala. The flavours of cumin, black pepper, ginger and garam masala add warmth and excitement. A kadai-fried curry like this (without too much sauce) is perfect to serve with naan, roti or paratha. I even like using it as a dosa filling when making Paneer Masala Dosa. If you prefer your Paneer Curry with a thick Indian gravy, try Paneer Makhani or Matar Paneer. Get the Recipe Mung Bean Curry Mung Bean Curry is wholesome Indian vegetarian dish to enjoy with roti. It's thick, creamy and cooked with an aromatic paste of ginger, green chilli and coriander. Shards of crispy, ghee-fried garlic add bold flavour and texture. Serve it as a main meal, or as a side dish for your favourite Indian recipes. It's particularly delicious with Kadhi and rice. Get the Recipe Vegan Katsu Curry This vegan katsu curry recipe (yasai katsu curry) combines aubergine and sweet potato coated in panko breadcrumbs, served with a creamy coconut curry sauce. Serve with salad and Japanese pickles. Don't be put off by the long list of ingredients for the sauce — it all goes into one pot. Get the Recipe Mushroom & Black Chickpea Rogan Josh Try this hearty vegetarian take on Kashmiri Rogan Josh. My recipe uses juicy mushrooms and protein-rich black chickpeas for an aromatic curry that pairs beautifully with rice. Get the Recipe Restaurant-Style Shahi Paneer Delicious, rich & creamy Shahi Paneer is a vegetarian food hero in North Indian cuisine. Scoop this curry up with flaky parathas or serve with basmati rice. Get the Recipe Gobi Bhurji (Cauliflower Curry) Gobi Bhurji Gobi Bhurji (Cauliflower Curry) is one of my favourite ways to enjoy cauliflower. This north Indian-style Gobi Bhurji is perfect with buttered toast and soothing chai. Continue Reading Potato and Pea Coconut Milk Curry One of my favourite quick dinners growing up was pea and potato curry. It’s a simple staple in every Gujarati home and perfect with just rice and/or Homemade Chapattis – Gujarati Rotli depending on how hungry you are. Continue Reading Gujarati-Style Okra & Potatoes Gujarati-Style Okra & Potatoes (Bhinda Bateta nu Shaak) is an everyday comfort food in many Gujarati homes, including mine. It’s usually scooped up with soft, hot rotlis (chapattis), which is our daily bread Continue Reading Vegan 'Butter' Cauliflower and Perfect Jeera Pilau Garnish the Vegan ‘Butter’ Cauliflower with a final flourish of chopped coriander and a drizzle of coconut milk for that luscious restaurant-style finish. Continue Reading Gujarati Potatoes and Spring Onions Sautéed in Chickpea Flour Fresh flavoured, dry curries are done so well by Gujaratis. It’s all about taking simple ingredients and packing in as much flavour as possible. Continue Reading Gujarati Koru Bateta nu Shaak A tried and true recipe for Gujarati Koru Bateta nu Shaak (dry-style potato curry). This is my mother’s exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt). Continue Reading Rajma (Kidney Bean Curry) While most of us use kidney beans as a filler ingredient in chillies, stews and salads, this Rajma (Kidney Bean Curry) makes the humble red bean the star of the show. The sauce is deeply aromatic, smooth and robust enough to take the beans from basic to beautiful. This is North Indian comfort food at its best. Continue Reading Vegan Kadai Tofu & Vegetables Vegan Kadai Tofu & Vegetables is a raid-the-fridge dinner. Balanced, flavoursome and so easy to prepare! Zero waste. Continue Reading Gobi Musallam Whole-roasted cauliflower curry with a Mughlai-inspired curry sauce. Nuts, spices and warm flavours meld into this meltingly-soft cauliflower curry. Continue Reading Cardamom Tofu Curry Cardamom-scented cream is added to luxurious tomato sauce in this delicate and fragrant vegetarian tofu curry. Continue Reading Melt-Away Malai Kofta I call this creamy paneer kofta curry Melt-Away Malai Kofta simply because they melt away as soon as you put them in your mouth. Malai Kofta are the ultimate North Indian vegetarian curry recipe to dazzle friends and family. A celebration of rich flavours and warming spices. Continue Reading Bodhi's Keema Pau Bhaji (Vegan) Bodhi’s Keema Pau Bhaji (Vegan). A complete meal and super nutritious for the whole family. Don’t be fooled though, this buttery, curried veg and soya medley packs a huge flavour punch. It’s so moreish. Continue Reading Slow Cooker Aubergine Makhani Slow Cooker Aubergine Makhani. Beautiful, butter-soft aubergines in a rich makhani sauce. This velvety-smooth curry is perfect with rice and fluffy naan. Continue Reading Stuffed and Baked Baby Kolhapuri Aubergines If you’re a fan of vegetarian Indian main courses that pack enough punch to trounce any meaty curry, look no further. These gorgeous aubergines might be small but the smooth-as-velvet sauce and filling make it an unforgettable veggie curry you’ll want to make over and over again. Continue Reading The post Okra and Potato Fries Curry appeared first on Sanjana Feasts.

Hot and crispy Boursin Aloo Paratha are Indian flatbreads with a potato and Boursin cheese filling. These Indian-inspired parathas have a little French twist with the herby, garlicky soft cheese. The surprising flavour combination works so well together! They’re fresh, flavoursome and just a little spicy. Serve Boursin Aloo Paratha steaming hot with your favourite …

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Hot and crispy Boursin Aloo Paratha are Indian flatbreads with a potato and Boursin cheese filling. These Indian-inspired parathas have a little French twist with the herby, garlicky soft cheese. The surprising flavour combination works so well together! They’re fresh, flavoursome and just a little spicy. Serve Boursin Aloo Paratha steaming hot with your favourite pickles and chai. They’re also delicious with garlic mushrooms. My Boursin Aloo Paratha are… Vegetarian Made with wholewheat chapati flour Comforting and flavoursome A taste of home Learn how to make Aloo Paratha with a French twist For all my Bour-sins I remember sneaking spoonfuls of Boursin garlic and herb cheese or those little French roulé cheeses from the fridge as a child. A thin shave of the herb-encrusted log, or a quick whip ’round the sides of the round so it wasn’t obvious a chunk was missing. After my small, sticky fingers rewrapped it in foil, you’d never know an illegal activity had taken place in our little Yorkshire kitchen. My mum would later ask my brother and I where all the Boursin was and we’d exchange glances in a criminal fashion, for we were both guilty of this cheese theft. I later discovered that such cheeses could be used for more than just globbing straight into my mouth. I’d melt it into pasta sauce, blitz it into broccoli or mushroom soup and spread it in my sandwiches. Enter: The Boursin Aloo Paratha Top the paratha with a dollop of Boursin A more recent application for such a rich and flavoursome cheese comes in the form of Aloo Paratha; A crispy Indian flatbread that’s what I’d consider a breakfast food of champions. It’s simple, home-style cooking which calls for easy spicing and just a little technique. How to cook potatoes for Aloo Paratha (Spoiler: Do not boil them) I’m often asked how to prevent a wet or sticky filling when making filling for Aloo Paratha. It’s no secret that I rely on my microwave for a great deal of meal prep shortcuts and this is one of those moments. If your Aloo Paratha filling is wet, sticky or sloppy, it’s because they’re full of moisture. Start with a fluffy roasting potato like Maris Piper or King Edward. Microwave the potatoes in their skins, until they’re very soft and tender to the squeeze. Let them cool and then peel off the skins. The insides will steam and excess moisture will evaporate this way. Don’t bother boiling the potatoes. This is a sure-fire way to make a sloppy Aloo Paratha filling which will be impossible to stuff inside dough and roll out. They can split and break if you boil them. Steps for making Boursin Aloo Paratha Scroll down for the full list of ingredients. 1. Make the paratha dough In a large bowl or thali, mix together the wholewheat atta (chapati flour), gram flour, salt and parsley. Make a well in the centre and gradually add the water. Use your hands to bring the mixture together. Once it starts looking like a shaggy mixture and more like a dough, knead for 1-2 minutes. Add the oil and continue to knead for a further 2 minutes until smooth and soft. Cover with a damp tea towel and allow the dough to rest for 15 minutes before dividing into 6 equal balls. 2. Prepare the potato and Boursin filling Peel the cooked and cooled potatoes. Mash them in a bowl. Add all the remaining ingredients for the filling except the Boursin and use clean hands to mash everything together. Add the Boursin and roughly break it into small pieces. It should crumble a little. Fold this in, taking care not to mash it smooth. The mixture should hold its shape when rolled into a ball. Divide the mixture into 6 large balls.Next, divide the rested dough into 6 balls, about the same size as the potato filling. Cover again. 3. Stuff the dough with potato and Boursin filling Dust the dough with some plain flour. Roll or pat the dough out to about 8cm in diameter, keeping the centre thicker than the sides. I like to use my hands for this. Refer to my video if you’re a visual learner or see my guide to stuffing paneer paratha here. Place a portion of potato filling on top and gently coax the dough around the filling, carefully stretching it to enclose. I like to form a modak or kibbeh shape at the top where it tapers and then pat down. Gently roll into a smooth ball (do not press it hard). I find this creates the most even coverage. Pinch the dough together to fully seal the filling inside the paratha dough. There should be absolutely no gaps or holes the filling could escape from during rolling. Repeat this process for the remaining portions of paratha dough and potato Boursin filling. 4. Roll out the paratha Dust the dough and a clean, dry work surface or rolling board with plain flour and place it seam-side dough. Use your first three fingers to press the dough into a round shape, about 5-cm wide. Try to keep the surface as even as possible. Use a rolling pin to roll the paratha out into a circle, about 22-cm wide. Dust with extra flour as necessary. The Boursin Aloo Paratha is now ready to cook. 5. Cook the Boursin Aloo Paratha Slap the paratha down onto a preheated tawa and cook set over a medium-high heat for 30-40 seconds. Flip it over with a spatula and apply a small amount of oil or ghee all over the partially-toasted surface of the paratha. Allow this side to cook for a minute before flipping it over and applying oil on the second side. Well rolled paratha should puff up but it’s not essential and won’t make a difference to the flavour. Once it is golden brown all over, remove from the tawa. Keep warm on a plate lined with a kitchen towel. Repeat for the remaining paratha. Boursin Aloo Paratha Recipe | How to make Aloo Paratha with Cheese | Paratha with French Cheese Yield: Makes 6 paratha Boursin Aloo Paratha Print Hot and crispy flatbreads with a potato and Boursin cheese filling. These Indian-inspired parathas have a little French twist with the herby, garlicky soft cheese. The surprising flavour combination works so well together! Fresh, flavoursome and just a little spicy. Serve hot with your favourite pickles and chai. Prep Time: 40 minutes Cook Time: 30 minutes Total Time: 1 hour 10 minutes Ingredients For the filling 4 medium-sized potatoes (650g), steamed, microwaved or baked with their skins on until tender, cooled 150g Boursin with garlic and herbs 1 tsp minced ginger 2-3 green chillies, finely chopped 1 tsp garam masala 1 tsp ground cumin 1/4 tsp ajwain 3/4 tsp salt For the dough 350 g wholewheat chapati atta 2 tbsp chickpea flour, besan 1/2 tsp salt 3 tbsp finely chopped flat-leaf parsley (leaves only) 260 ml warm water 1 tbsp oil You will also need 3 tbsp ghee or oil, for spreading whilst cooking 2 tbsp finely chopped parsley leaves 4-5 tbsp additional wholewheat chapati atta, for rolling out the paratha Instructions <ol><li>To make the dough: In a large bowl or thali, mix together the wholewheat atta (chapati flour), chickpea flour, salt and parsley. Make a well in the centre and gradually add the water. Use your hands to bring the mixture together. Once it starts looking like a shaggy mixture and more like a dough, knead for 1-2 minutes. Add the oil and continue to knead for a further 2 minutes until smooth and soft. Cover with a damp tea towel and allow the dough to rest for 15 minutes.</li><li>To make the filling: Peel the cooked and cooled potatoes. Mash them in a bowl. Add all the remaining ingredients for the filling except the Boursin and use clean hands to mash everything together. Add the Boursin and roughly break it into small pieces. It should crumble a little. Fold this in, taking care not to mash it smooth. The mixture should hold its shape when rolled into a ball. Divide the mixture into 6 large balls.</li><li>Next, divide the rested dough into 6 balls, about the same size as the potato filling. Cover again.</li><li>Pre-heat the tawa or frying pan.</li><li>Roll or pat the dough out to about 8cm in diameter. Place a portion of potato filling on top and pinch the dough together to fully enclose it inside. There should be no gaps or holes the filling could escape from during rolling. Watch my video for a visual guide.</li><li>Working on a floured surface, gently use your middle three fingers (palm-side down) to pat the dough into a thick round disc, starting from the centre and working your way outwards. This will help distribute the filling evenly.</li><li>Now, place the disc on a rolling board or clean work surface and use a rolling pin to gently roll the Aloo Paratha in a circular motion, between the centre and edges, but not too much over them. You can use your hands to turn it as you roll. Once it reaches the desired size, carefully roll up and down a few times to even out the surface. The paratha is now ready to be cooked.</li><li>To cook the paratha: Slap the paratha down onto a preheated tawa and cook over a medium heat for 30-40 seconds. Flip it over with a spatula and apply a small amount of oil all over the seared surface of the paratha. Allow this side to cook for a minute before flipping it over and applying oil on the second side. Well rolled Aloo Paratha should puff up slightly. Turn and cook again. Once it is golden brown on both sides, remove from the tawa. Keep warm on a plate lined with a kitchen towel. Repeat for the remaining parathas.</li><li>Serve hot with your favourite pickle. You can add an additional dollop of Boursin and chopped parsley on top if you like!</li></ol> Notes Freeze cooked Boursin Aloo Paratha in a stack, separated with sheets of baking parchment. Wrapped the stack well in cling film and aluminium foil for up to 3 months. Reheat from frozen, in a pre-heated frying pan or tawa. No need to thaw first. Nutrition Information: Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 691Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 19mgSodium: 940mgCarbohydrates: 99gFiber: 17gSugar: 7gProtein: 19g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Indian / Category: Indian Breads If you like this, you’ll love my recipe for Paneer Paratha Paneer Paratha recipe More delicious Indian flatbread recipes Aloo Paratha Mooli Paratha Spinach & Black Bean Paratha Chilli-Cheese Naan 24 Indian Breakfast Recipes Worth Getting Out of Bed For From traditional dishes that have been passed down for generations to modern Indian breakfast options that cater to the changing tastes of the community, there are countless Indian breakfasts to choose from. So, let's dive in and explore the rich and varied world of Indian breakfasts. Cheesy Masala Beans on Toast A cheesy dose of British nostalgia, Desified. Almost every British South Asian home has its' own take on curried baked beans. I cook mine with ghee, cumin seeds and a liberal heap of garam masala. These spicy, buttery beans are then slathered onto toast, topped with Cheddar and grilled until gooey and bubbling. Get the Recipe Punjabi Mooli Paratha Light and crispy radish-stuffed flatbreads from the land of Punjab. These make for a delicious Indian vegetarian breakfast alongside yoghurt, achar and masala chai. Get the Recipe Classic Sabudana Khichdi This is a delicious recipe for the famous Indian snack, Sabudana Khichdi; a savoury snack made with chewy tapioca pearls, potatoes, peanuts and spices. One bite and you’ll be hooked. Sabudana Khichdi is a traditional dish famed throughout India from Gujarat and Rajasthan, to Maharashtra, Uttar Pradesh, Madhya Pradesh and Karnataka. for its’ comforting carb-on-carb foundations. And for good reason. Get the Recipe Indian Cheese Twists Flaky Indian Cheese Twists baked with a blend of two cheeses and Indian spices inside. Use ready-rolled puff pastry sheets for a quick-fix recipe. These Indian Cheese Twists are so simple to prepare and can be made with mostly store-cupboard ingredients. Serve with chai for a delicious Indian breakfast. Get the Recipe Perfect Handvo (Gujarati Lentil Cake) The most Perfect Handvo (Gujarati Lentil Cake) recipe. Gujarati Handvo is a golden, fermented rice and lentil cake with vegetables. Some Gujaratis call this delicious tea-time snack Ondhwo. This recipe for Handvo is one I make from scratch, using whole, soaked lentils and rice. No packet mix or handvo flour necessary. Get the Recipe Gobi Bhurji (Indian Scrambled Cauliflower) Gobi Bhurji (Indian Scrambled Cauliflower) is one of my favourite ways to enjoy a humble head of cauliflower. This north Indian-style Gobi Bhurji is perfect with buttered toast in the morning. This recipe for Gobi Bhurji is naturally free from gluten (provided you serve it with gluten-free bread). It can easily be made vegan if you switch the ghee for a healthy, vegan alternative like dairy-free spread or oil. Get the Recipe Gujarati Dudhi Muthiya The prospect of an Indian breakfast is sometimes just the kick I need to pull myself from my cosy bed. These Gujarati Dudhi Muthiya are the best way to coax me out from under the covers. Along with a spicy breakfast, there’s nothing more satisfying than using up leftovers. This recipe for Gujarati Dudhi Muthiya hits both of those spots. They’re made using grated bottlegourd (doodhi/lauki), cold leftover rice, chickpea flour and a medley of subtle spices. Get the Recipe Aloo Paratha (Potato-Stuffed Flatbread) Crispy, flaky Aloo Paratha (Potato-Stuffed Flatbread) are an emblem of soulful South Asian home cooking. Almost every home has their own unique recipe and this is my technique for making delicious Punjabi Aloo Paratha at home. Aloo Paratha are crispy on the outside, with a tender potato filling. The word ‘aloo’ refers to the potato stuffing and ‘paratha’ to the light and flaky bread. Of all the stuffed breads India is famous for, Aloo Paratha is the one loved in every family kitchen and such a popular breakfast option. Here’s how I make Aloo Paratha for my family. Get the Recipe Soft Gujarati Thepla Soft Gujarati Thepla are a staple any-time-of-the-day flatbread in Indian homes. Fresh fenugreek leaves give them their signature bitter caramel flavour. Paired with a handful of ground spices like turmeric and chilli powder takes them from everyday roti to a masala-rich paradise. Bonus: they can be made well in advance and stored for days. Get the Recipe Sprouted Mung Bean Breakfast Noodles My lightly stir-fried vermicelli noodles are tossed with crackled mustard seeds, curry leaves, chillies and turmeric for a big, punchy breakfast number you’ll cook again and again. Transform it into a filling, protein-rich Indian vegetarian lunch or dinner with the addition of tofu. Get the Recipe Vegan Saffron French Toast I love these topped with strawberries and maple syrup but you can add any toppings you like. Fruit is always a delicious choice but I won’t tell if you scatter a few chocolate chips on top. Get the Recipe Jalebi Paratha These Jalebi Paratha get their name from the bright orange Indian sweets, Jalebi because of their beautiful coiled shape. I hold this recipe and its stunning method for creating those layers of flaky goodness close to my heart because it’s the way Nanabapu taught my mum, and then exactly the way my mum taught me. A technique passed down the generations and a skill Nanabapu would have wanted us to share with other paratha lovers. Get the Recipe Golden Air Fryer Samosas Here’s a delicious recipe for the crispiest, Golden Air Fryer Samosas. You won’t believe these lightly-spiced, vegetable parcels aren’t deep fried! They’re vegan-friendly too. Each samosa is contains a mixture of vegetables, including potatoes, peas, carrots, corn and onions. There’s no need to deep fry then, just air fry to golden perfection. Follow my tips to learn how to cook samosas in the air fryer quickly and easily. Get the Recipe Crispy Potato Bhajias Crispy, spiced potato fritters are the most iconic of bhajias. Here’s a tried and true recipe that will leave you wanting more. Forged from the coming together of two distinct cuisines, Crispy Potato Bhajias have earned their place as a treasured dish on the Indian-East African dinner table. Vegan & gluten free option included. Get the Recipe Gujarati Koru Bateta nu Shaak A tried and true recipe for Gujarati Koru Bateta nu Shaak (dry-style potato curry). This is my mother’s exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt) for breakfast. Get the Recipe Puffy Masala Poori Puffy Masala Poori will forever be a breakfast or wedding food in my eyes. Fried whole wheat flour bread with mild spices, a double layer and hollow middle. The little circles of dough rise before your very eyes for a magical cooking experience — and an even more spectacular eating experience. Definitely worth getting out of bed for! Get the Recipe Perfect Patra (Timpa/Alu Vadi) The ultimate guide to homemade Patra. These steamed colocasia leaves are rolled with sweet and sour tamarind paste inside. Pan-fry for a crispy vegan and gluten-free Indian snack. They're perfect for breakfast and a light way to start the day. Get the Recipe Garlic Butter Khichu (Papdi no Lot) Follow my video tutorial and make this easy Garlic Butter Khichu (Papdi no Lot) recipe. These steamed Indian rice dumplings are soft and chewy in texture. I dip them in the most delicious garlic butter to finish. The combination of garlic butter and cumin against the blank canvas of the rice flour dumpling is so comforting and delicious. Don't eat before a meeting! 😀 Get the Recipe Khaman (Instant Chickpea Flour Dhokla) Khaman (instant chickpea flour dhokla) is a soft and fluffy steamed chickpea flour cake from Gujarat, western India. This airy, sweet and sour cake is prepared with spices, freshly-grated coconut and coriander leaves. The world of Gujarati farsan, or savoury snacks is as complex as it is vast. 100 varieties of gathia made from fried chickpea flour (besan) are identified by shape, texture and seasoning. Delicious! Continue Reading Very Good Homemade Masala Chai Here’s my favourite homemade Chai Masala blend. As the title suggests, I think it’s very good. Get the Recipe Mumbai Sandwich Meet The Ultimate Mumbai Sandwich. Stuff this ultra-crispy vegetarian toastie with masala potatoes, melting cheese, beetroot, onions and, wait for it… an extra slice of toast soaked in green chutney — a.k.a. the ‘Moist Maker’. Top with crunchy sev (fried chickpea flour noodles) for a true taste of Mumbai street food. Get the Recipe Paneer Bhurji Kati Rolls This is not just any old wrap. This is a flavoursome, satisfying chapatti wrap filled with rich paneer, tangy lemon and mouth-watering spices. Seriously, M&S would be proud. These kati rolls are simple, filling and perfect for breakfast. You can stuff them with anything you like, from scrambled paneer to Bombay potatoes. Get the Recipe Bullet Banana Daal Vada Traditional Gujarati Daal Vada are crunchy, spicy and perfect for dipping into yoghurt. My East-African version incorporates bananas to add a hint of sweetness against the intense chilli and lemon heat. The magical thing about adding ripe banana to the batter is that it reacts with the lemon and baking powder, creating a puffy, fluffy-in-the-middle fritters that still have an incredible golden crunch on the outside because of the ground mung daal, urad daal and rice. Get the Recipe Masala Cheese Scones Never underestimate the power of Masala Cheese Scones and a mug of hot tea. This casual comfort combo is my go-to for when I need a dose of nostalgia. One bite of spicy cheese scone followed by a swift sip of sweet chai and I’m transported back to my childhood kitchen. Get the Recipe The post Boursin Aloo Paratha appeared first on Sanjana Feasts.

Learn how to make 10-Minute Quick Veg Meatball Manchurian in the Instant Pot, along with a delicious ginger and spring onion rice. Everything cooks in 10 minutes, all inside one pot! This Quick Veg Meatball Manchurian is… Air fryer veg manchurian recipe Make use of both the air fryer and Instant Pot with this quick …

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Learn how to make 10-Minute Quick Veg Meatball Manchurian in the Instant Pot, along with a delicious ginger and spring onion rice. Everything cooks in 10 minutes, all inside one pot! This Quick Veg Meatball Manchurian is… Vegan Easy to make Very speedy High in plant-based protein Air fryer veg manchurian recipe Make use of both the air fryer and Instant Pot with this quick and easy recipe for Veg Meatball Manchurian. I air fry the frozen plant-based meatballs until golden. Once the sauce is cooked, fold them in to retain their crisp, juicy texture. Using plant-based veggie meatballs is such a great hack for making manchurian, since all you need to do is air fry straight from frozen. I used the Moving Mountains plant-based meatballs for this veg manchurian, but any brand you like will work, such as Beyond Meat, Plant Pioneers, Quorn or Linda McCartney, etc. Vegetable-based (non-soy or wheat gluten) versions works too. It’s great with IKEA vegetable balls. What is Manchurian? Manchurian is a popular dish in Indian Chinese cuisine. It typically involves frying a main ingredient (like vegetable balls, chicken, paneer, or cauliflower) and then tossing it in a signature sauce. It’s a fusion dish, not traditionally found in China, but incredibly popular in India and other South Asian countries. The concept originates in East India, within the Hakka Chinese community. How to thicken sauce for manchurian The most common and effective way to thicken Manchurian sauce is by using a cornstarch slurry. This is a staple in Indo-Chinese cuisine for achieving that desirable glossy, clingy sauce. What is Manchurian served with? Gravy Manchurian is most commonly served as a main course with… Fried Rice: Such as Vegetable Fried Rice or Schezwan Fried Rice Noodles: Like Hakka Noodles or Schezwan Noodles Plain Steamed Rice More Indo-Chinese recipes you might like: Chilli Paneer Fried Rice Crispy Chilli Pumpkin Chilli Paneer Hakka Noodles Veggie Meatball Manchurian with Rice step-by-step 1. Prepare the Meatballs Air fry or cook the plant-based meatballs according to your packet instructions until golden and crispy. Set aside. 2. Build the Manchurian Sauce Place your Instant Pot on Sauté mode. Add the oil, minced garlic, and chopped chillies. Sauté for 5-10 seconds until fragrant. Stir in the tomato purée and cook for another 15 seconds, stirring constantly. Next, add the diced onions and peppers. Toss everything to combine well. 3. Season and Add Liquids After about a minute, pour in the soy sauce, vinegar, white pepper, MSG (if using), sugar, and salt. Stir-fry for another minute to let the flavors meld, then add the water. 4. Prepare and Cook the Rice (Pot-in-Pot Method) Place a metal trivet into the Instant Pot. Drain your soaked rice and transfer it to a heatproof stainless steel container. Add the grated ginger, a pinch of salt, sesame oil, chopped spring onions, and hot water to the rice. Cover the container with a tight-fitting lid and carefully place it on top of the trivet inside the Instant Pot. 5. Pressure Cook Secure the Instant Pot lid and set it to Pressure Cook on High for 5 minutes. Once done, perform a Quick Release of the steam. Carefully remove the lid and lift out the pot of cooked rice; set it aside. 6. Thicken the Sauce and Combine Switch the Instant Pot back to Sauté mode. Once the sauce comes to a boil, slowly pour in the cornflour and water mixture (slurry), stirring continuously. Keep stirring until the sauce thickens and develops that characteristic glossy, translucent sheen. 7. Finish and Serve Add the cooked meatballs to the thickened sauce and toss gently to ensure they’re well coated. Garnish generously with fresh chopped spring onions and serve your delicious Veggie Meatball Manchurian immediately with the prepared rice. 10-Minute Quick Veg Meatball Manchurian & Ginger Spring Onion Rice Recipe Yield: Serves 4 Quick Veg Meatball Manchurian Print The ultimate Veg Meatball Manchurian recipe with crispy plant-based meatballs in a hot and garlicky Indo-Chinese sauce. Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 30 minutes Ingredients 400g vegetarian meatballs / plant-based meatballs For the sauce: 1 tbsp oil 1 pepper, cut into wedges (I used 1/2 red and 1/2 green) 1 red onion, cut into petals 6 large cloves garlic 2 tbsp tomato puree 2-3 green chillies, sliced on the bias 2 tbsp dark soy sauce 1 tsp rice wine vinegar, white, brown or apple cider are all fine to use 1/4 tsp white pepper, or black pepper 1/2 tsp MSG, optional 1 tsp sugar 1/2 tsp salt 1 1/2 tbsp cornflour mixed with 2 tbsp cold water 500ml hot water 2 spring onions, finely chopped For the rice: 200g long-grain Basmati rice, washed and soaked for 20 minutes 400ml hot water 1/4 tsp salt 1 tsp sesame oil 1 tsp minced ginger 2 spring onions, finely chopped Instructions Air fry or cook the plant-based meatballs according to the packet instructions. Place the Instant Pot on Sauté mode and add the oil, garlic and chillies. Sauté for 5-10 seconds and then add the tomato purée. Cook for 15 seconds, stirring all the time. Next, add in the onions and peppers. Toss to combine everything well. After a minute, add the soy sauce, vinegar, white pepper, MSG (if using), sugar and salt. Stir fry for another minute and then add the water. Place a metail trivet in the pot. Drain the soaked rice and place it in a heatproof stainless steel container. Add the ginger, salt, sesame oil, spring onions and hot water. Cover with a tight-fitting lid and place on top of the trivet in the pot. Cover the Instant Pot and Pressure Cook on High for 5 minutes. Quick release the steam and remove the lid. Carefully lift the pot of rice out and set aside. Switch the pot back on to Sauté mode. Once the sauce comes to the boil, add the cornflour and water mixture. Stir well until the sauce thickens and develops a glossy, translucent sheen. Add the cooked meatballs to the sauce and toss well to coat. Garnish with chopped spring onions and serve immediately. Notes Replace the plant-based meatballs with any of your favourite plant-protein meatballs or use vegetable balls if you prefer. Serve immediately. Store any leftovers in an airtight container and enjoy within 2 days. Heat through before serving. Nutrition Information: Yield: 4 Serving Size: 1 grams Amount Per Serving: Calories: 450Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 19mgSodium: 1633mgCarbohydrates: 39gFiber: 7gSugar: 11gProtein: 28g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Cuisine: Chinese / Category: Lunch If you like this, you’ll love my recipe for Hakka Noodles Hakka Noodles recipe 12 Indo-Chinese Recipes with Big Flavor Try one of these delicious Indo-Chinese recipes tonight. The flavours of India and China come together in a blended fusion cuisine that's big on flavor. These Indo-Chinese recipes are vegetarian, easy and make perfect appetizers or side dishes on weeknights and for special occasions. You must try my famous Chilli Paneer and Hakka Noodles combo! Yield 6 servings Chilli Paneer (Restaurant-Style) Crispy paneer cubes wok-fried in a chilli and garlic sauce with crunchy peppers and onions. A real Indo-Chinese crowd pleaser and Indian restaurant favourite. This dish is perfect as an appetizer, or as part of a larger meal with rice or noodles. Get the Recipe Crispy Chilli Oil Aubergine Crispy Chilli Oil Aubergine is a fragrant chilli crisp stir fry with tempura aubergines and homemade chilli oil. This Indo-Chinese dish is a flavour explosion, so serve it with plain, steamed Jasmine rice or noodles. It’s delicious as a starter, main or alongside other dishes. Get the Recipe Vegetable Manchurian Flavour bomb incoming! For the ultimate Vegetable Manchurian, I toss crispy vegetable dumplings in a hot and garlicky Indo-Chinese sauce. It’s fiery, loaded with flavour and gives your favourite Asian restaurant a run for its’ money. Get the Recipe Air Fryer Sesame Mogo Toasts I couldn’t be more excited to share my little creation of Vegan Air Fryer Sesame Mogo Toasts with you. A lighter, vegan take Chinese restaurant favourite, sesame prawn toast using spiced cassava (mogo) to replace the shrimp. Get the Recipe General Tso's Paneer American Chinese takeout favourite General Tso’s Chicken gets a vegetarian makeover with this Desi Chinese-inspired fresh stir-fry dish, General Tso’s Paneer. Crisp-coated creamy paneer nuggets tossed in a sticky spicy, sweet and sour sauce. Get the Recipe Yield 4 servings Vegetarian Hakka Noodles Hakka Noodles are an any time, any place noodle affair. This vegetarian version makes for a delicious lunch or dinner. Serve them with other Indo-Chinese favourites such as Chilli Paneer or Gobi Manchurian, or simply as they are. These Vegetarian Hakka Noodles are the ultimate quick meal. Get the Recipe Paneer Gua Bao – Taiwanese Folded Buns I first fell in love with the spongy, cloud-like morsels that are Taiwanese folded buns when I sampled them from popular London street vendors, Yum Bun. After hearing all the Momofuku hype, these little burger-like buns had finally reached the streets of Britain. My first folded bun was filled with juicy Portabello mushrooms and crunchy, miso-glazed walnuts and they stirred one question in me. Gua Bao, where have you been all my life?! Get the Recipe Chilli-Garlic Tofu Noodle Bowls One of my favourite weeknight dinners is Chilli-Garlic Tofu Noodle Bowls. Stir-fried tofu with colourful veggies, noodles and heaps of chilli. My special touch to these is to add crispy okra strips and fried Thai basil leaves. They add the most beautiful crunch and are a delicious way of getting your okra fix as part of a dish that’s not curry. Get the Recipe Sticky, Crispy Chilli Khichi (Gujarati Rice Flour Dumplings) Gujarati rice dumplings dusted in cornflour and fried until crispy on the outside. Right before serving they are tossed in an intense sticky chilli sauce with lots of veg. Don’t be put off by the amount of ginger, chillies and garlic – it’s a lot but necessary to stand up to the somewhat plain rice flour khichi. It’s a delicious starter and a new, creative take on a Gujarati classic. My recipe for Sticky, Crispy Chilli Khichi serves six hungry people. Get the Recipe Indo Chinese-Style Chilli Yuba Fresh beancurd sheets stir-fried with onions, peppers, fresh basil and a sweet and sour chilli sauce. “Yuba” or tofu skin (also bean curd skin or bean curd sheet) is a form of protein made from soy beans. Soy milk, to be precise. During the boiling process, a skin forms on top of the soy milk. It is made up of protein and fats in the milk, similar to the kind that forms on top of dairy milk. Get the Recipe Crispy Chilli Pumpkin Try this recipe for Indo-Chinese Crispy Chilli Pumpkin tonight! Make the most of sweet, seasonal squash with this celebration of Indo-Chinese flavours. Be warned; This gets more and more addictive with each bite. It’s no secret that I’m a Chilli Paneer fiend. It’s probably one of the most iconic Indo-Chinese dishes, alongside the likes of Hakka Noodles and Vegetable Manchurian. Get the Recipe The post Quick Veg Meatball Manchurian appeared first on Sanjana Feasts.

Learn how to make the puffiest ever Paneer Paratha using my simple recipe. Anybody can make these simple Indian flatbreads stuffed with spiced cheese. Master homemade Paneer Paratha: Inspired by a local Punjabi dhaba I developed a recipe for this popular North Indian stuffed flatbread when I fell in love with the crispy, yet soft …

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Learn how to make the puffiest ever Paneer Paratha using my simple recipe. Anybody can make these simple Indian flatbreads stuffed with spiced cheese. Master homemade Paneer Paratha: Inspired by a local Punjabi dhaba I developed a recipe for this popular North Indian stuffed flatbread when I fell in love with the crispy, yet soft and squidgy textures and flavours at my local Punjabi dhaba in Leicester. A paneer paratha that PUFFS! It took many attempts to get it just right and it wasn’t long before I realised the secret to amazing Paneer Paratha lies in the simplicity of the spices! Featuring a savoury spiced paneer filling tucked inside whole wheat dough, it’s a beloved Punjabi breakfast staple. Give my Paneer Paratha recipe a go and let me know what you think. These Punjabi Paneer Paratha are vegetarian and can be made with less oil or ghee than usual if you’d like a lighter option. They’re perfect for breakfast, lunch or dinner. I make Paneer Paratha when… I need a taste of home! It’s my ultimate comfort food and I could eat it any time of the day, alongside yoghurt, achar (pickle) and a cup of masala chai. It’s a good idea to batch cook paratha I also like to make Paneer Paratha in bulk so that I can stock my freezer with a par-cooked batch, ready for reheating in a hot frying pan later. They take just a few minutes to reheat and taste just like freshly-made paratha. These Paneer Paratha are… Vegetarian Easy to make Nut free Great for batch cooking How do you make parathas that don’t tear? First things first, make sure your dough is soft and elastic. My recipe below will never fail you. A good sign of well-made paratha dough is if it springs back very slowly when you press it. Secondly, ensure your filling is dry enough to easily roll into a ball without crumbling but moist enough to create enough steam that the parathas rise up beautifully, creating a double layer and crispy finish. Bonus tip: Make sure all the ingredients in your filling are finely chopped or minced! Big bits will cause tears as you roll these Indian flatbreads out. Steps for making the best Paneer Paratha 1. Make the paratha dough In a large bowl or thali, mix together the wholewheat atta (chapati flour), gram flour and salt. Make a well in the centre and gradually add the water. Use your hands to bring the mixture together. Once it starts looking like a shaggy mixture and more like a dough, knead for 1-2 minutes. Add the oil and continue to knead for a further 2 minutes until smooth and soft. Cover with a damp tea towel and allow the dough to rest for 15 minutes before dividing into 6 equal balls. 2. Prepare the paneer filling Grate the paneer and place it in a large bowl. Add minced ginger, chillies, cumin, coriander seeds, fresh coriander and salt. Mash it together with your hands for 2-3 minutes until you can form a ball in your hands. If the mixture is very crumbly, it’s too dry. Add a tablespoon or two of water and continue to knead until it forms a ball that doesn’t fall apart. Divide into 6 equal balls. 3. Stuff the dough with paneer filling Dust the dough with some plain flour. Roll or pat the dough out to about 8cm in diameter, keeping the centre thicker than the sides. I like to use my hands for this. Refer to my video if you’re a visual learner. Place a portion of paneer filling on top and gently coax the dough around the filling, carefully stretching it to enclose. I like to form a modak or kibbeh shape at the top where it tapers and then pat down. Gently roll into a smooth ball (do not press it hard). I find this creates the most even coverage. Pinch the dough together to fully seal the paneer filling inside the paratha dough. There should be absolutely no gaps or holes the filling could escape from during rolling. Repeat this process for the remaining portions of paratha dough and paneer filling. 4. Roll out the paratha Dust the dough and a clean, dry work surface or rolling board with plain flour and place it seam-side dough. Use your first three fingers to press the dough into a round shape, about 5-cm wide. Try to keep the surface as even as possible. Use a rolling pin to roll the paratha out into a circle, about 22-cm wide. Dust with extra flour as necessary. The Paneer Paratha is now ready to cook. 5. Cook the Paneer Paratha Slap the paratha down onto a preheated tawa and cook set over a medium-high heat for 30-40 seconds. Flip it over with a spatula and apply a small amount of oil or ghee all over the partially-toasted surface of the paratha. Allow this side to cook for a minute before flipping it over and applying oil on the second side. Well rolled Paneer Paratha should puff up. Once it is golden brown all over, remove from the tawa. Keep warm on a plate lined with a kitchen towel. Repeat for the remaining Paneer Paratha. Serve hot with your favourite pickle, plain yoghurt and/or masala chai. More delicious Indian flatbread recipes Aloo Paratha Mooli Paratha Spinach & Black Bean Paratha Chilli-Cheese Naan Paneer Paratha Recipe | Easy Homemade Indian Cheese Flatbread Yield: Makes 6 Paneer Paratha Print Master the best Paneer Paratha! Learn how to make soft, puffy Indian cheese stuffed flatbread. Delicious for breakfast, lunch or dinner. Ingredients For the dough 350 g wholewheat chapati atta 2 tbsp gram flour (besan/chickpea flour) 1/2 tsp salt 260ml warm water 1 tbsp oil For the filling 500g paneer, grated if shop-bought or crumbled if homemade 3-cm piece ginger, peeled and minced 4-5 green chillies, minced 1 tsp cumin seeds 1 tsp coriander seeds, coarsely ground 3/4 tsp salt 2 tbsp finely chopped coriander leaves You will also need 2 tbsp oil or ghee, for spreading whilst cooking 4 tbsp additional wholewheat chapati atta, for rolling out the paratha Instructions To make the dough: In a large bowl or thali, mix together the wholewheat atta (chapati flour), chickpea flour and salt. Make a well in the centre and gradually add the water. Use your hands to bring the mixture together. Once it starts looking like a shaggy mixture and more like a dough, knead for 1-2 minutes. Add the oil and continue to knead for a further 2 minutes until smooth and soft. Cover with a damp tea towel and allow the dough to rest for 15 minutes. To make the filling: Grate the paneer and place it in a large bowl. Add minced ginger, chillies, cumin, coriander seeds, fresh coriander and salt. Mash it together with your hands for 2-3 minutes until you can form a ball in your hands. If the mixture is very crumbly, it’s too dry. Add a tablespoon or two of water and continue to knead until it forms a ball that doesn’t fall apart. Divide into 6 equal balls. Next, divide the rested dough into 6 balls, about the same size as the paneer filling. Dust the dough with some plain flour. Roll or pat the dough out to about 8cm in diameter, keeping the centre thicker than the sides. I like to use my hands for this. Refer to my video if you’re a visual learner. Place a portion of paneer filling on top and gently coax the dough around the filling, carefully stretching it to enclose. I like to form a modak or kibbeh shape at the top where it tapers and then pat down. Gently roll into a smooth ball (do not press it hard). I find this creates the most even coverage. Pinch the dough together to fully seal the paneer filling inside the paratha dough. There should be absolutely no gaps or holes the filling could escape from during rolling. Repeat for all the dough and filling balls. Cover. Pre-heat a tawa or frying pan. Gently use your middle three fingers (palm-side down) to pat the dough into a thick round disc, starting from the centre and working your way outwards. This will help distribute the filling evenly. Once it's around 5-cm wide, use a rolling pin to gently roll the paneer paratha in a circular motion, between the centre and edges, but not too much over them. You can use your hands to turn it as you roll. Once it reaches around 22-cm wide, carefully roll up and down a few times to even out the surface. Slap the paratha down onto the preheated tawa and cook over a medium heat for 30-40 seconds. Flip it over with a spatula and apply a small amount of oil all over the surface of the paratha. Allow this side to cook for a minute before flipping it over and applying oil on the second side. Well rolled Paneer Paratha should puff up slightly. Once it is golden brown all over, remove from the tawa. Keep warm on a plate lined with a kitchen towel. Repeat for the remaining parathas. Serve hot with your favourite pickle, plain yoghurt and/or masala chai. Notes To freeze, allow the paratha to cool completely and then stack with pieces of baking parchment between each one. Wrap in more baking parchment and aluminium foil. Place inside a freezer bag and freeze for up to 3 months. To reheat frozen paratha, take one paratha and remove all the foil and baking parchment. Place onto a pre-heated tawa and cook on both sides until hot and puffy. Nutrition Information: Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 587Total Fat: 37gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 63mgSodium: 1376mgCarbohydrates: 42gFiber: 8gSugar: 5gProtein: 22g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Indian / Category: Indian Breakfast Recipes If you like this, you’ll love my recipe for Aloo Paratha Crispy, flaky Aloo Paratha (Potato-Stuffed Flatbread) are an emblem of soulful South Asian home cooking. With love and Paneer Paratha, Sanjana The post Paneer Paratha Recipe | Easy Homemade Indian Cheese Flatbread appeared first on Sanjana Feasts.

This Tandoori Paneer ‘Lahmacun’ (Turkish Pizza) brings the flavours of Indian tandoori paneer cheese together with the technique of making Turkish lahmacun, a flatbread spread with a thin layer of meat. My Turkish-Indian vegetarian version calls for grated white cheese and spices to be made into a kebab-like filling. This is then spread onto flatbread …

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This Tandoori Paneer ‘Lahmacun’ (Turkish Pizza) brings the flavours of Indian tandoori paneer cheese together with the technique of making Turkish lahmacun, a flatbread spread with a thin layer of meat. My Turkish-Indian vegetarian version calls for grated white cheese and spices to be made into a kebab-like filling. This is then spread onto flatbread before it’s toasted and topped with onion, tomato and coriander. FYI, I say ‘Lahmacun’ in inverted commas, since this is a fun and delicious Indian vegetarian take on the Turkish dish and absolutely *not* traditional. ‘Lahmacun’ in inverted commas, since this is a fun vegetarian take How to make vegetarian lahmacun Many plant-based versions of lahmacun call for vegan meat alternatives such as fresh veggie mince which can be spiced and then spread onto the flatbread before being placed face-down into a pan or on to a grill and cooked. For a vegetarian (but not vegan) option, I like to grate paneer and then mash it with the yoghurt and warming, smoky spices of my favourite Indian kebab appetiser, Tandoori Paneer Tikka. The flavours work so well and it’s a brilliant quick lunch or dinner. How long does it take to make Lahmacun? You can make this vegetarian lahmacun in 25 minutes or less! This Paneer Lahmacun can be made on any style of flatbread. Choose thin Turkish flatbread for a crispier finish, or a naan-like flatbread for something a little more filling. Since this is a playful take on ‘Lahmacun’ with Indian flavours, I make it on naan, which is both quick and convenient, since I can buy packets of them easily at my local supermarket. A quick lowdown on lahmacun The ancient tradition of making lahmacun goes back thousands of years in the Middle East. The dish name is an adaptation of ‘lahm bi’ajeen’, which means meat with dough in Arabic. The popularity of the dish spread across the Middle East, Levant and parts of western Asia including Turkey where it became a staple in homes, cafés and as a street food. Now the people of each region specialise in their own local versions of it. Today, it’s also a beloved dish in Armenia, Lebanon, and Syria, each country cooking its own delicious variations. While often compared to pizza due to its round, flat shape and toppings, traditional lahmacun typically features thin, unleavened dough and a spiced minced meat topping without cheese or tomato sauce. You can add other sauces if you like! Garlic sauce is always a good idea. How to eat lahmacun It’s commonly served with fresh parsley and often rolled up to eat. I love rolling these up and eating them, so I recommend you choose a naan or other flatbread that’s thin enough to do this with. In a pinch, you could even make this with tortilla wraps, but take care not to tear them as you spread the paneer kebab spices on top. What type of tandoori masala should I use? Any good quality tandoori masala works well for this recipe. Feel free to use shop bought, although I usually make my own since I use it quite often. You can find my signature tandoori masala recipe in my cookbook, Sanjana Feasts which is available on Amazon here (affiliate link). Tandoori Paneer ‘Lahmacun’ (Turkish Pizza) recipe | How to make vegetarian lahmacun Yield: 2 large pizzas Tandoori Paneer 'Lahmacun' (Turkish Pizza) Print This Tandoori Paneer 'Lahmacun' (Turkish Pizza) brings the flavours of Indian tandoori paneer cheese together with the technique of making Turkish lahmacun, a flatbread spread with a thin layer of meat. My vegetarian version calls for grated white cheese and spices before it is toasted and topped with onion, tomato and coriander. These are quick, simple and can be made on any style of flatbread. Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients 250g paneer 1 tbsp tandoori masala 2 tbsp plain yoghurt 1 tbsp tomato purée 1 small onion, grated 2 tbsp coriander 1/4 tsp salt 2 large (40cm) naans or any style of flatbread (choose thinner Turkish flatbread for a crispy finish) 1 tbsp olive oil Toppings 1 medium red onion, sliced into fine rings 1 medium tomato, chopped Pickled chillies, to serve (optional) Instructions Mix together the paneer, yoghurt, tomato purée, tandoori masala, onion, coriander and salt. Sqeeze the mixture toghether using clean hands until it comes together like a kebab or meatball mixture. You should be able to roll it into a ball. Place the naans on a large, clean work surface. Spread half of the paneer mixture onto each of the naans. Use a large spatula, the back of a large spoon or clean hands to spread it evenly. If you have a very large frying pan you can pan fry these (paneer face down) in 2-3 tsp olive oil until they're golden and toasty, about 2-3 minutes. Turn using a spatula and cook the other side for a few minutes. If your frying pan is small, cut the naans in half and cook each half at a time. Top with sliced onions, tomatoes and fresh coriander. Notes You can make the filling up to 3 days in advance. Store in an airtight container in the fridge until ready to use. Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Category: 30-Minute Meals Pin this recipe for later If you like this, you’ll love my recipe for Tandoori Paneer Tikka How to make Paneer Tikka Tandoori Indian dish 24 Indian Breakfast Recipes Worth Getting Out of Bed For From traditional dishes that have been passed down for generations to modern Indian breakfast options that cater to the changing tastes of the community, there are countless Indian breakfasts to choose from. So, let's dive in and explore the rich and varied world of Indian breakfasts. Cheesy Masala Beans on Toast A cheesy dose of British nostalgia, Desified. Almost every British South Asian home has its' own take on curried baked beans. I cook mine with ghee, cumin seeds and a liberal heap of garam masala. These spicy, buttery beans are then slathered onto toast, topped with Cheddar and grilled until gooey and bubbling. Get the Recipe Punjabi Mooli Paratha Light and crispy radish-stuffed flatbreads from the land of Punjab. These make for a delicious Indian vegetarian breakfast alongside yoghurt, achar and masala chai. Get the Recipe Classic Sabudana Khichdi This is a delicious recipe for the famous Indian snack, Sabudana Khichdi; a savoury snack made with chewy tapioca pearls, potatoes, peanuts and spices. One bite and you’ll be hooked. Sabudana Khichdi is a traditional dish famed throughout India from Gujarat and Rajasthan, to Maharashtra, Uttar Pradesh, Madhya Pradesh and Karnataka. for its’ comforting carb-on-carb foundations. And for good reason. Get the Recipe Indian Cheese Twists Flaky Indian Cheese Twists baked with a blend of two cheeses and Indian spices inside. Use ready-rolled puff pastry sheets for a quick-fix recipe. These Indian Cheese Twists are so simple to prepare and can be made with mostly store-cupboard ingredients. Serve with chai for a delicious Indian breakfast. Get the Recipe Perfect Handvo (Gujarati Lentil Cake) The most Perfect Handvo (Gujarati Lentil Cake) recipe. Gujarati Handvo is a golden, fermented rice and lentil cake with vegetables. Some Gujaratis call this delicious tea-time snack Ondhwo. This recipe for Handvo is one I make from scratch, using whole, soaked lentils and rice. No packet mix or handvo flour necessary. Get the Recipe Gobi Bhurji (Indian Scrambled Cauliflower) Gobi Bhurji (Indian Scrambled Cauliflower) is one of my favourite ways to enjoy a humble head of cauliflower. This north Indian-style Gobi Bhurji is perfect with buttered toast in the morning. This recipe for Gobi Bhurji is naturally free from gluten (provided you serve it with gluten-free bread). It can easily be made vegan if you switch the ghee for a healthy, vegan alternative like dairy-free spread or oil. Get the Recipe Gujarati Dudhi Muthiya The prospect of an Indian breakfast is sometimes just the kick I need to pull myself from my cosy bed. These Gujarati Dudhi Muthiya are the best way to coax me out from under the covers. Along with a spicy breakfast, there’s nothing more satisfying than using up leftovers. This recipe for Gujarati Dudhi Muthiya hits both of those spots. They’re made using grated bottlegourd (doodhi/lauki), cold leftover rice, chickpea flour and a medley of subtle spices. Get the Recipe Aloo Paratha (Potato-Stuffed Flatbread) Crispy, flaky Aloo Paratha (Potato-Stuffed Flatbread) are an emblem of soulful South Asian home cooking. Almost every home has their own unique recipe and this is my technique for making delicious Punjabi Aloo Paratha at home. Aloo Paratha are crispy on the outside, with a tender potato filling. The word ‘aloo’ refers to the potato stuffing and ‘paratha’ to the light and flaky bread. Of all the stuffed breads India is famous for, Aloo Paratha is the one loved in every family kitchen and such a popular breakfast option. Here’s how I make Aloo Paratha for my family. Get the Recipe Soft Gujarati Thepla Soft Gujarati Thepla are a staple any-time-of-the-day flatbread in Indian homes. Fresh fenugreek leaves give them their signature bitter caramel flavour. Paired with a handful of ground spices like turmeric and chilli powder takes them from everyday roti to a masala-rich paradise. Bonus: they can be made well in advance and stored for days. Get the Recipe Sprouted Mung Bean Breakfast Noodles My lightly stir-fried vermicelli noodles are tossed with crackled mustard seeds, curry leaves, chillies and turmeric for a big, punchy breakfast number you’ll cook again and again. Transform it into a filling, protein-rich Indian vegetarian lunch or dinner with the addition of tofu. Get the Recipe Vegan Saffron French Toast I love these topped with strawberries and maple syrup but you can add any toppings you like. Fruit is always a delicious choice but I won’t tell if you scatter a few chocolate chips on top. Get the Recipe Jalebi Paratha These Jalebi Paratha get their name from the bright orange Indian sweets, Jalebi because of their beautiful coiled shape. I hold this recipe and its stunning method for creating those layers of flaky goodness close to my heart because it’s the way Nanabapu taught my mum, and then exactly the way my mum taught me. A technique passed down the generations and a skill Nanabapu would have wanted us to share with other paratha lovers. Get the Recipe Golden Air Fryer Samosas Here’s a delicious recipe for the crispiest, Golden Air Fryer Samosas. You won’t believe these lightly-spiced, vegetable parcels aren’t deep fried! They’re vegan-friendly too. Each samosa is contains a mixture of vegetables, including potatoes, peas, carrots, corn and onions. There’s no need to deep fry then, just air fry to golden perfection. Follow my tips to learn how to cook samosas in the air fryer quickly and easily. Get the Recipe Crispy Potato Bhajias Crispy, spiced potato fritters are the most iconic of bhajias. Here’s a tried and true recipe that will leave you wanting more. Forged from the coming together of two distinct cuisines, Crispy Potato Bhajias have earned their place as a treasured dish on the Indian-East African dinner table. Vegan & gluten free option included. Get the Recipe Gujarati Koru Bateta nu Shaak A tried and true recipe for Gujarati Koru Bateta nu Shaak (dry-style potato curry). This is my mother’s exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt) for breakfast. Get the Recipe Puffy Masala Poori Puffy Masala Poori will forever be a breakfast or wedding food in my eyes. Fried whole wheat flour bread with mild spices, a double layer and hollow middle. The little circles of dough rise before your very eyes for a magical cooking experience — and an even more spectacular eating experience. Definitely worth getting out of bed for! Get the Recipe Perfect Patra (Timpa/Alu Vadi) The ultimate guide to homemade Patra. These steamed colocasia leaves are rolled with sweet and sour tamarind paste inside. Pan-fry for a crispy vegan and gluten-free Indian snack. They're perfect for breakfast and a light way to start the day. Get the Recipe Garlic Butter Khichu (Papdi no Lot) Follow my video tutorial and make this easy Garlic Butter Khichu (Papdi no Lot) recipe. These steamed Indian rice dumplings are soft and chewy in texture. I dip them in the most delicious garlic butter to finish. The combination of garlic butter and cumin against the blank canvas of the rice flour dumpling is so comforting and delicious. Don't eat before a meeting! 😀 Get the Recipe Khaman (Instant Chickpea Flour Dhokla) Khaman (instant chickpea flour dhokla) is a soft and fluffy steamed chickpea flour cake from Gujarat, western India. This airy, sweet and sour cake is prepared with spices, freshly-grated coconut and coriander leaves. The world of Gujarati farsan, or savoury snacks is as complex as it is vast. 100 varieties of gathia made from fried chickpea flour (besan) are identified by shape, texture and seasoning. Delicious! Continue Reading Very Good Homemade Masala Chai Here’s my favourite homemade Chai Masala blend. As the title suggests, I think it’s very good. Get the Recipe Mumbai Sandwich Meet The Ultimate Mumbai Sandwich. Stuff this ultra-crispy vegetarian toastie with masala potatoes, melting cheese, beetroot, onions and, wait for it… an extra slice of toast soaked in green chutney — a.k.a. the ‘Moist Maker’. Top with crunchy sev (fried chickpea flour noodles) for a true taste of Mumbai street food. Get the Recipe Paneer Bhurji Kati Rolls This is not just any old wrap. This is a flavoursome, satisfying chapatti wrap filled with rich paneer, tangy lemon and mouth-watering spices. Seriously, M&S would be proud. These kati rolls are simple, filling and perfect for breakfast. You can stuff them with anything you like, from scrambled paneer to Bombay potatoes. Get the Recipe Bullet Banana Daal Vada Traditional Gujarati Daal Vada are crunchy, spicy and perfect for dipping into yoghurt. My East-African version incorporates bananas to add a hint of sweetness against the intense chilli and lemon heat. The magical thing about adding ripe banana to the batter is that it reacts with the lemon and baking powder, creating a puffy, fluffy-in-the-middle fritters that still have an incredible golden crunch on the outside because of the ground mung daal, urad daal and rice. Get the Recipe Masala Cheese Scones Never underestimate the power of Masala Cheese Scones and a mug of hot tea. This casual comfort combo is my go-to for when I need a dose of nostalgia. One bite of spicy cheese scone followed by a swift sip of sweet chai and I’m transported back to my childhood kitchen. Get the Recipe The post Tandoori Paneer ‘Lahmacun’ (Turkish Pizza) appeared first on Sanjana Feasts.

Learn how to make the delicious and traditional Pakistani morning special, the Halwa Puri Chana Breakfast! What is Pakistani Halwa Puri? This wholesome and filling vegetarian breakfast consists of spicy chickpea curry (chana), fried wheat flour bread (puri) and sweet semolina pudding (halwa, or sooji halwa). The Puri serves as a vessel for the halwa …

The post Halwa Puri Chana Breakfast appeared first on Sanjana Feasts.

Learn how to make the delicious and traditional Pakistani morning special, the Halwa Puri Chana Breakfast! What is Pakistani Halwa Puri? This wholesome and filling vegetarian breakfast consists of spicy chickpea curry (chana), fried wheat flour bread (puri) and sweet semolina pudding (halwa, or sooji halwa). The Puri serves as a vessel for the halwa and chana (chickpea curry), allowing you to scoop up and enjoy the spicy, crispy and sweet flavours and textures of the dish. It’s a popular choice with locals in Pakistan and can be a tasty weekend breakfast for a crowd. For example, when you have some time to prepare something a little more special for your family. How to make the Pakistani Halwa Puri Chana Breakfast In this post, I’ll break down all the steps for making a Halwa Puri Chana Breakfast at home, just like the style served in cafe’s across Pakistan and in some parts of India. However, you’ll find my approach is suited to your home kitchen, making your cooking much easier. Is Halwa Puri Vegetarian? Yes, this recipe for Halwa Puri Chana Breakfast is vegetarian and can easily be made vegan with some simple substitutes. For example, replace ghee or butter in the recipes with oil or vegan butter. You may use oil in the chana recipe and I recommend using vegan block butter for the halwa. Don’t make the sooji halwa with oil. Is Halwa Puri Healthy? Halwa Puri Chana, while delicious, is generally considered to be high in calories and fat. Like with most ‘full’ breakfasts, moderation is key since much of it is fried and contains butter and oil. I reserve Halwa Puri Chana for special occasions. It’s perfect during Ramadan or other religious festivals, pre-or post fast when you need some fuel food! What goes well with Halwa Puri? Chana (chole or chickpeas), cooked with plenty of spices goes perfectly with halwa puri, since it provides a balanced flavour profile alongside the sweet halwa and crispy, chewy puris. How to make Puris for Halwa? We make traditional Puris for Halwa Puri with wheat flour (all purpose flour/maida). This differs to wholewheat puris. Personally, I find that the wheat flour puris have a chewier texture than my regular Gujarati Puris which in this case, is ideal for scooping up the tasty chana and sauce, as well as folding around the sweet halwa. To make a comparison, I would say that Pakistani Puri when eaten fresh is crispy and has a texture similar to a fried laccha paratha. More recipes you might like Jalebi recipe Gulab Jamun recipe Samosa recipe Pakora recipe Kheer recipe Here’s my complete guide to making a Halwa Puri Chana Breakfast with all the detailed instructions and recipes card you need to master this Pakistani favourite at home. Ready? Chana recipe for Halwa Puri Chana A delicious, spicy chickpea curry recipe to go with your puri and halwa. What type of chickpeas should I use? I recommend cooking dried chickpeas from scratch over tinned (canned) chickpeas for this recipe since the chana are such an important part of this breakfast dish. The texture of soaked and pressure cooked chickpeas is unmatched. You’ll also find the grade of some dried chickpeas is much higher, thus boiling up into a much larger chickpea with a phenomenal texture. I use Turkish dried chickpeas like these AKSOY dried chickpeas and look at the size difference compared to standard canned chickpeas – this makes a huge difference to the final texture of the chickpea curry! Before we get into the recipe, I will also mention a tip I love for creating a perfectly silky and rich sauce for your chickpea curry. Are you ready for this? My secret for making the most delicious chana (chickpea curry) The secret to making an incredible chickpea curry sauce or sauce for your chana is to take a small portion of the cooked curry (about 1/8th of it) and to blend it into a very smooth paste. Add this thin, hummus-like paste back in to the simmering chickpea curry and watch the sauce transform from something rather watery, to a sensational, rich chana dish with no cream whatsoever! Yield: Serves 6 Chana recipe for Halwa Puri Chana Print The most delicious, flavoursome Chana curry recipe for serving with Halwa Puri, the South Asian breakfast popular in Pakistan and Northern India. Learn how to make incredible tasting chickpeas in a rich and creamy gravy - your family and friends will go wild for this Asian breakfast of champions! Ingredients 400g dried chickpeas 1/4 tsp bicarbonate of soda (baking soda) 1L hot kettle water, for soaking the chickpeas 1.6L hot kettle water, for boiling the chickpeas 6 tbsp ghee 1 star anise 2 black cardamom 5 cloves 2 tsp black peppercorns 1 tsp cumin seeds 1/2 tsp carom seeds (ajwain) 1 large onion, finely chopped 6 large cloves garlic, minced 1 tbsp minced ginger 3-4 green chillies 1 tsp chilli powder 1 tsp turmeric 1 1/4 tsp salt 200g plain yoghurt 2 tsp garam masala Chopped coriander, ginger juliennes and green chilli slices, to garnish Instructions Wash the chickpeas in plenty of cold, running water. Place them in a large bowl (at least double the size of the amount of chickpeas) and soak in 1L hot kettle water and the bicarbonate of soda (baking soda). Cover and leave overnight, 8-12 hours. The next day, drain and discard the soaking liquid from the chickpeas. Rinse them well in plenty of running water. Place the chickpeas in a pressure cooker or Instant Pot, along with 1.6L hot kettle water. Do not add salt. Pressure cook for 40 minutes. My chickpeas were very large so they took longer than a small variety would. Adjust the timings based on the chickpeas you are using. Once the chickpeas are cooked, carefully release the steam and open the lid. Set aside, keeping the chickpeas in their cooking liquid. Place a large, heavy-based pan over a medium heat. Add the ghee, star anise, black cardamom, cloves, black peppercorns, cumin and ajwain, along with the onions. Sauté for 15 minutes, until the onions begin to brown. Next, add the garlic, ginger and chilli. Cook for a few moments before adding the yoghurt, turmeric, chilli powder and salt. Cook, stirring all the time for 5-6 minutes, until the masalas thicken and turn into an aromatic curry paste. Add 1L of the chickpea cooking liquid and stir well to combine. Next, add the chickpeas and bring the curry to the boil. Cover and cook over a medium-low heat for 15 minutes. Stir often to prevent anything catching on the base of the pan. Remove 1/8 of the curry (about a ladle full). and set aside to cool. Blend this into a very smooth, hummus-like paste. You may need to thin it out with a touch more of the chickpea cooking liquid to help the blade turn in the blender. Add this back into the simmering curry and stir well. You'll notice the curry gravy takes on a thicker, creamy texture. Cover the pot and continue to simmer for 15-20 minutes, stirring frequently. The gravy will continue to thicken as it simmers. Simmer longer for a thicker gravy or thin out with chickpea cooking liquid if you prefer a runnier gravy. Garnish with chopped coriander, ginger juliennes and green chilli slices. Serve the chana with puri and halwa. Notes Freeze any leftovers in a freezer-safe container for up to 3 months. Defrost at room temperature and ensure reheated food is piping hot before serving. Use canned or jarred chickpeas for a shortcut version of this chana recipe. Remember to use the canning liquid for the best gravy. Adjust salt accordingly if canned chickpeas are salted. The gravy will continue to thicken as it simmers. Simmer longer for a thicker gravy or thin out with chickpea cooking liquid if you prefer a runnier gravy. Tastes even better the next day! Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sanjana Feasts cookbook Nutrition Information: Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 365Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 608mgCarbohydrates: 43gFiber: 11gSugar: 9gProtein: 14g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Pakistani / Category: Breakfast Recipes Puri recipe for Halwa Puri Chana When properly made, a Puri should be light, airy, and slightly crispy. It should puff up during frying, creating a hollow interior. It’s normal for this to flatten out as the Puri cools a little. Which flour to use for Puri As I note above, it’s most traditional to use plain wheat flour (all-purpose flour/maida) for this type of puri because it requires a firm texture for scooping. You can use wholewheat flour but be aware that the texture may not be quite the same. Key factors for Good Puri Proper kneading: The dough must be kneaded well to develop gluten, which is essential for the Puri to puff up. Correct rolling: The Puri should be rolled to an even thickness to ensure uniform cooking. Adequate oil temperature: The oil must be at the right temperature for the Puri to puff and cook properly. A note on oil temperature Maintaining the correct oil temperature is crucial for achieving perfectly puffed-up Puris. The oil must be hot enough to cause the Puri to puff quickly, but not so hot that it burns. I maintain a temperature of 190ºC and use a slotted spoon to gently press the Puri in the hot oil, encouraging it to puff evenly. Yield: Serves 6 Puri Recipe for Halwa Puri Chana Print Learn how to make the crispiest, puffy Puri to enjoy with your Halwa Puri Chana breakfast. This recipe is perfect for scooping up hearty chana and sweet semolina halwa. It's also a tasty bread for tea time, alongside a cup of masala chai. Prep Time: 1 hour Cook Time: 20 minutes Additional Time: 1 hour Total Time: 2 hours 20 minutes Ingredients 500g plain white flour (all purpose flour/maida) 3/4 tsp salt 1 tsp sugar 360ml warm water 6 tbsp any flavourless oil, plus more for deep frying Instructions Place the flour in a large, wide bowl suitable for kneading. Add the salt and sugar. Slowly add the water until the dough comes together and forms a medium-soft ball. Knead for 8-10 minutes, until very smooth and elastic. If you don't have a kneading plate you can do this on a clean work surface. but do not add any additional flour. Divide the dough into 12 equal portions and brush very generously with oil. Cover with cling film and allow the dough to rest for 1 hour. Place a ball of dough onto a wooden rolling board or a clean work surface. You can grease the surface with a little oil but don't use flour as this will burn in the oil as it cooks, leaving your oil speckled with burnt flour. Use your fingertips to press the dough out to around 5cm in diameter. Heat the oil to 190°C/375°F. Pat or roll out the dough into a circle about 3-4mm thick. I use my fingers and palms to do this but you can use a rolling pin if you prefer. The most important thing to remember is that the surface and thickness of the puri should be as even as possible. Carefully pick the puri up and place it into the hot oil. Only fry one puri at a time. The oil should be smoking hot. Carefully press the surface of the puri with a perforated spoon and use it to pour oil over the top too. This should encourage the puri to rise. Once risen, turn the puri quickly so it doesn't brown too much. Cook on the other side for a few seconds and then lift out of the oil, draining away excess oil. Place the puri on a plate lined with paper towels to absorb any excess oil. Repeat the rolling and frying process for all the puris. Notes Puri are best eaten straight away. Do not make ahead of time as they will become chewy. Not suitable for freezing. Nutrition Information: Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 430Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 295mgCarbohydrates: 64gFiber: 2gSugar: 1gProtein: 9g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Pakistani / Category: Bread Halwa recipe for Halwa Puri Chana Ghee or butter? I always cook my Sooji Halwa in salted butter. It’s the way my family have always done it and I adore the rich flavours and dimension you get from using this instead of ghee. Roasting the semolina (sooji) Another vital step for making Halwa for Halwa Puri Chana is to ensure your semolina is throughly roasted until it turns a deep, pinkish shade of golden brown. Do this over a low heat and stir constantly to prevent uneven roasting. If you undercook the semolina, it will taste be tasteless and if you overcook it, it will taste burnt. Watch my video to see the exact colour it should be. With experience, you’ll be able to tell when it’s ready just from the aroma! Milk or water? There are various options when it comes to using milk or water for preparing halwa. For me, it should always be balanced, which is why I opt for a combination of evaporated milk and water. I like the dairy flavour of evaporated milk and the water will lighten things up a touch so the pudding is not too heavy. Note that I’m using evaporated milk, not condensed milk. Yield: 12 servings Halwa recipe for Halwa Puri Chana Print Halwa or Sooji Halwa is a delicious and integral part of an Halwa Puri Chana breakfast. My recipe can be ready to eat in as little as 30 minutes and has the perfect balance of sweet and buttery. I've pulled together all my best tips for making this iconic, South Asian halwa at home so that you can too. Serve hot or warm. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients 125g salted butter 165g coarse semolina 400ml tin evaporated milk, (or whole milk) 400ml water 160g granulated sugar 8 green cardamom pods, seeds ground Pinch of saffron Yellow food colour, optional 1 tbsp edible rose petals, to garnish Instructions Melt the butter in a large non-stick pan and add the semolina. Sauté on a low heat for around 12-15 minutes, or until golden and toasted. It should be a pinkish, almond shade and will smell nutty. Add the milk, water, saffron, cardamom, food colour and sugar. Stir well and cook over a medium-low heat for a further 10-15 minutes. The mixture will begin to thicken and turn pasty, like fudge mixture. Continue to cook until the butter begins to release from the sides. Garnish with edible rose petals. Serve the halwa hot. Notes Store the halwa in an airtight container in the fridge for up to 3 days. Do not freeze. To reheat, microwave the halwa in short bursts hot and then allow to cool slightly before eating. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sanjana Feasts cookbook Nutrition Information: Yield: 12 Serving Size: 1 grams Amount Per Serving: Calories: 225Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 106mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 4g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Feasts Cuisine: Pakistani / Category: Dessert Recipes If you like this, you’ll love my recipe for Aloo Paratha Aloo Paratha recipe With love and Halwa Puri Chana, Sanjana Try This Next 24 Indian Breakfast Recipes Worth Getting Out of Bed For From traditional dishes that have been passed down for generations to modern Indian breakfast options that cater to the changing tastes of the community, there are countless Indian breakfasts to choose from. So, let's dive in and explore the rich and varied world of Indian breakfasts. Cheesy Masala Beans on Toast A cheesy dose of British nostalgia, Desified. Almost every British South Asian home has its' own take on curried baked beans. I cook mine with ghee, cumin seeds and a liberal heap of garam masala. These spicy, buttery beans are then slathered onto toast, topped with Cheddar and grilled until gooey and bubbling. Get the Recipe Punjabi Mooli Paratha Light and crispy radish-stuffed flatbreads from the land of Punjab. These make for a delicious Indian vegetarian breakfast alongside yoghurt, achar and masala chai. Get the Recipe Classic Sabudana Khichdi This is a delicious recipe for the famous Indian snack, Sabudana Khichdi; a savoury snack made with chewy tapioca pearls, potatoes, peanuts and spices. One bite and you’ll be hooked. Sabudana Khichdi is a traditional dish famed throughout India from Gujarat and Rajasthan, to Maharashtra, Uttar Pradesh, Madhya Pradesh and Karnataka. for its’ comforting carb-on-carb foundations. And for good reason. Get the Recipe Indian Cheese Twists Flaky Indian Cheese Twists baked with a blend of two cheeses and Indian spices inside. Use ready-rolled puff pastry sheets for a quick-fix recipe. These Indian Cheese Twists are so simple to prepare and can be made with mostly store-cupboard ingredients. Serve with chai for a delicious Indian breakfast. Get the Recipe Perfect Handvo (Gujarati Lentil Cake) The most Perfect Handvo (Gujarati Lentil Cake) recipe. Gujarati Handvo is a golden, fermented rice and lentil cake with vegetables. Some Gujaratis call this delicious tea-time snack Ondhwo. This recipe for Handvo is one I make from scratch, using whole, soaked lentils and rice. No packet mix or handvo flour necessary. Get the Recipe Gobi Bhurji (Indian Scrambled Cauliflower) Gobi Bhurji (Indian Scrambled Cauliflower) is one of my favourite ways to enjoy a humble head of cauliflower. This north Indian-style Gobi Bhurji is perfect with buttered toast in the morning. This recipe for Gobi Bhurji is naturally free from gluten (provided you serve it with gluten-free bread). It can easily be made vegan if you switch the ghee for a healthy, vegan alternative like dairy-free spread or oil. Get the Recipe Gujarati Dudhi Muthiya The prospect of an Indian breakfast is sometimes just the kick I need to pull myself from my cosy bed. These Gujarati Dudhi Muthiya are the best way to coax me out from under the covers. Along with a spicy breakfast, there’s nothing more satisfying than using up leftovers. This recipe for Gujarati Dudhi Muthiya hits both of those spots. They’re made using grated bottlegourd (doodhi/lauki), cold leftover rice, chickpea flour and a medley of subtle spices. Get the Recipe Aloo Paratha (Potato-Stuffed Flatbread) Crispy, flaky Aloo Paratha (Potato-Stuffed Flatbread) are an emblem of soulful South Asian home cooking. Almost every home has their own unique recipe and this is my technique for making delicious Punjabi Aloo Paratha at home. Aloo Paratha are crispy on the outside, with a tender potato filling. The word ‘aloo’ refers to the potato stuffing and ‘paratha’ to the light and flaky bread. Of all the stuffed breads India is famous for, Aloo Paratha is the one loved in every family kitchen and such a popular breakfast option. Here’s how I make Aloo Paratha for my family. Get the Recipe Soft Gujarati Thepla Soft Gujarati Thepla are a staple any-time-of-the-day flatbread in Indian homes. Fresh fenugreek leaves give them their signature bitter caramel flavour. Paired with a handful of ground spices like turmeric and chilli powder takes them from everyday roti to a masala-rich paradise. Bonus: they can be made well in advance and stored for days. Get the Recipe Sprouted Mung Bean Breakfast Noodles My lightly stir-fried vermicelli noodles are tossed with crackled mustard seeds, curry leaves, chillies and turmeric for a big, punchy breakfast number you’ll cook again and again. Transform it into a filling, protein-rich Indian vegetarian lunch or dinner with the addition of tofu. Get the Recipe Vegan Saffron French Toast I love these topped with strawberries and maple syrup but you can add any toppings you like. Fruit is always a delicious choice but I won’t tell if you scatter a few chocolate chips on top. Get the Recipe Jalebi Paratha These Jalebi Paratha get their name from the bright orange Indian sweets, Jalebi because of their beautiful coiled shape. I hold this recipe and its stunning method for creating those layers of flaky goodness close to my heart because it’s the way Nanabapu taught my mum, and then exactly the way my mum taught me. A technique passed down the generations and a skill Nanabapu would have wanted us to share with other paratha lovers. Get the Recipe Golden Air Fryer Samosas Here’s a delicious recipe for the crispiest, Golden Air Fryer Samosas. You won’t believe these lightly-spiced, vegetable parcels aren’t deep fried! They’re vegan-friendly too. Each samosa is contains a mixture of vegetables, including potatoes, peas, carrots, corn and onions. There’s no need to deep fry then, just air fry to golden perfection. Follow my tips to learn how to cook samosas in the air fryer quickly and easily. Get the Recipe Crispy Potato Bhajias Crispy, spiced potato fritters are the most iconic of bhajias. Here’s a tried and true recipe that will leave you wanting more. Forged from the coming together of two distinct cuisines, Crispy Potato Bhajias have earned their place as a treasured dish on the Indian-East African dinner table. Vegan & gluten free option included. Get the Recipe Gujarati Koru Bateta nu Shaak A tried and true recipe for Gujarati Koru Bateta nu Shaak (dry-style potato curry). This is my mother’s exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt) for breakfast. Get the Recipe Puffy Masala Poori Puffy Masala Poori will forever be a breakfast or wedding food in my eyes. Fried whole wheat flour bread with mild spices, a double layer and hollow middle. The little circles of dough rise before your very eyes for a magical cooking experience — and an even more spectacular eating experience. Definitely worth getting out of bed for! Get the Recipe Perfect Patra (Timpa/Alu Vadi) The ultimate guide to homemade Patra. These steamed colocasia leaves are rolled with sweet and sour tamarind paste inside. Pan-fry for a crispy vegan and gluten-free Indian snack. They're perfect for breakfast and a light way to start the day. Get the Recipe Garlic Butter Khichu (Papdi no Lot) Follow my video tutorial and make this easy Garlic Butter Khichu (Papdi no Lot) recipe. These steamed Indian rice dumplings are soft and chewy in texture. I dip them in the most delicious garlic butter to finish. The combination of garlic butter and cumin against the blank canvas of the rice flour dumpling is so comforting and delicious. Don't eat before a meeting! 😀 Get the Recipe Khaman (Instant Chickpea Flour Dhokla) Khaman (instant chickpea flour dhokla) is a soft and fluffy steamed chickpea flour cake from Gujarat, western India. This airy, sweet and sour cake is prepared with spices, freshly-grated coconut and coriander leaves. The world of Gujarati farsan, or savoury snacks is as complex as it is vast. 100 varieties of gathia made from fried chickpea flour (besan) are identified by shape, texture and seasoning. Delicious! Continue Reading Very Good Homemade Masala Chai Here’s my favourite homemade Chai Masala blend. As the title suggests, I think it’s very good. Get the Recipe Mumbai Sandwich Meet The Ultimate Mumbai Sandwich. Stuff this ultra-crispy vegetarian toastie with masala potatoes, melting cheese, beetroot, onions and, wait for it… an extra slice of toast soaked in green chutney — a.k.a. the ‘Moist Maker’. Top with crunchy sev (fried chickpea flour noodles) for a true taste of Mumbai street food. Get the Recipe Paneer Bhurji Kati Rolls This is not just any old wrap. This is a flavoursome, satisfying chapatti wrap filled with rich paneer, tangy lemon and mouth-watering spices. Seriously, M&S would be proud. These kati rolls are simple, filling and perfect for breakfast. You can stuff them with anything you like, from scrambled paneer to Bombay potatoes. Get the Recipe Bullet Banana Daal Vada Traditional Gujarati Daal Vada are crunchy, spicy and perfect for dipping into yoghurt. My East-African version incorporates bananas to add a hint of sweetness against the intense chilli and lemon heat. The magical thing about adding ripe banana to the batter is that it reacts with the lemon and baking powder, creating a puffy, fluffy-in-the-middle fritters that still have an incredible golden crunch on the outside because of the ground mung daal, urad daal and rice. Get the Recipe Masala Cheese Scones Never underestimate the power of Masala Cheese Scones and a mug of hot tea. This casual comfort combo is my go-to for when I need a dose of nostalgia. One bite of spicy cheese scone followed by a swift sip of sweet chai and I’m transported back to my childhood kitchen. Get the Recipe The post Halwa Puri Chana Breakfast appeared first on Sanjana Feasts.

Get the recipe for Creamy Red Lentil Curry (Thai Inspired). A vegetarian lentil curry made with budget-friendly red lentils, coconut milk and aromatic Thai red curry paste. This delicious and nutritious recipe for creamy red lentils is easy enough for weeknight cooking and ideal for batch cooking. The whole family will love this plant-based coconut …

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Get the recipe for Creamy Red Lentil Curry (Thai Inspired). A vegetarian lentil curry made with budget-friendly red lentils, coconut milk and aromatic Thai red curry paste. This delicious and nutritious recipe for creamy red lentils is easy enough for weeknight cooking and ideal for batch cooking. The whole family will love this plant-based coconut and lentil curry. This Creamy Red Lentil Curry (Thai Inspired) is… Vegetarian and vegan Gluten free Nutritious – with plant-based protein and fiber Simple to make Perfect for batch cooking What are red lentils? Split red lentils (masoor daal) One of the most accessible lentils. Masoor daal, also known simply as split red lentils, are usually found in their split form. Whole is fine to use too, but might take a little longer to cook. Moon-shaped red masoor are particularly handy to stow away as they’re quick to cook and make a mean daal or curry dish. Can I use other lentils for this dish? Absolutely. Feel free to use other lentils to make this dish. Some options that work well are: Split yellow gram (channa daal) Whole green lentils (sabut masoor) Split mung beans without skin (moong daal yellow) Note that using other lentils could mean cooking time is longer, or more water is required when making this creamy Thai-inspired red curry with lentils. What kind of red curry paste is best for curry? There are many brands of Thai red curry paste available in supermarkets and specialist Asian shops. I choose a vegetarian option which is free from the usual shrimp paste and fish sauce. This Mae Ploy Thai Red Curry Paste is suitable for vegetarians and vegans and is the one I use for this recipe. What’s in Thai red curry paste? Traditional Thai red curry paste recipes can vary from home to home and brand to brand. Many people use commercial Thai red curry pastes and customise them to their taste at home. Most red curry paste is made with a combination of: red chillies, galangal, lemongrass, lime leaves, coriander and various other spices. The veggie version simply omits the fish products. How to freeze lentil curry This Creamy Red Lentil Curry recipe is ideal for freezing. Make a double batch and allow the curry to cool completely before packing into freezer-safe containers. Freeze for up to 3 months. Defrost at room temperature or in the microwave. Heat through thoroughly before serving. Always ensure food is piping hot. You may need to adjust the consistency of the curry with more water if required. Step-by-step instructions for making Creamy Red Lentil Curry (Thai Inspired) Full recipe card with ingredients below. 1. Wash and soak the red lentils This will remove any surface dirt from the lentils. Soak them in hot water with baking soda to help them soften quickly. This helps to reduce cooking time and also makes the lentils easier to digest. 2. Cook out the curry paste Sauté the curry paste in coconut milk until the oil separates from the paste. Ensure the paste is very well cooked before moving on to the next step, this should take 8-10 minutes. 3. Add onions, tomatoes and spices I like to keep the onions chunky but you can chop them finely if you prefer. Tomato paste adds delicious sharpness and colour. Whole and ground spices like star anise, cumin and turmeric bring the curry to life. Brown sugar or palm sugar is essential for balancing out the heat. 4. Pour in the coconut milk Thick coconut milk gives the curry a delicious, creamy finish. I use full-fat canned coconut milk but you could also use low fat coconut milk if you prefer. 5. Tip the lentils into the dish and cook Add the drained lentils along with hot water. Cover with a lid and cook for 20 minutes, until the lentils are very tender. Beat with a whisk for a minutes. 6. Add basil and serve with rice Tip in the Thai basil (or Italian basil) and stir well. Serve hot with rice and lime wedges. Creamy Red Lentil Curry (Thai Inspired) recipe | How to make coconut milk and lentil curry Yield: 6 servings Creamy Red Lentil Curry (Thai Inspired) Print Delicious Creamy Red Lentil Curry (Thai Inspired). Simple ingredients like coconut milk & red curry paste. With plant-based protein & fiber. Serve with rice, roti or any grain of your choice. Cook Time: 45 minutes Additional Time: 10 minutes Total Time: 55 minutes Ingredients Ingredients 275g red lentils 1/8 tsp baking soda 800ml hot kettle water, divided 400ml coconut milk, divided 3 tbsp Thai red curry paste 1 large onion, roughly sliced 1 star anise 1/2 tsp cumin seeds 2 tbsp tomato purée 1/2 tsp turmeric 1/2 tsp ground cinnamon 1 tbsp light brown sugar 1/4 tsp salt (adjust to taste depending how salty the curry paste is) To garnish Large handful Thai basil leaves (or use regular basil) 1 red chilli, chopped (optional) 1 lime, cut into wedges Instructions Place the red lentils in a bowl and cover with warm water. Wash the lentils well, rubbing them to remove any surface dirt. Change the water 2-3 times to repeat the washing process. Drain and add the baking soda. Fill the bowl with around 400ml boiling hot water, enough to submerge the lentils by 2-3 centimetres. Allow to soak for 30 minutes. Heat 5-6 tablespoons of coconut milk in a heavy-based pan. Once it's boiling, add the red curry paste. Stir and cook the curry paste out until fragrant, about 8 minutes. The oil will begin to separate from the paste. Add the onions, star anise and cumin. Sauté for 10 minutes, until the onions have softened. Next, add the tomato paste, coconut milk, ground cinnamon, turmeric, sugar and salt.. Stir well and cook the curry out over a medium heat for 5 minutes, making sure it doesn't burn. If it seems dry, add a small splash of water. Drain the lentils and add them to the pan along with 400ml hot kettle water. Bring to the boil. Cover the pan with a lid and allow to simmer over a medium heat for 20 minutes, or until the lentils are very tender. Stir often to prevent burning. As the lentils cook, the curry will thicken and settle at the bottom so ensure you stir more frequently as it gets to this stage. You can turn the heat down if you find it's sticking to the base of the pan too much. If the curry becomes too thick, top it up with more hot kettle water. Remember that the curry will thicken the longer it stands. Stir in the Thai basil and serve with rice and lime wedges. Notes HOW TO FREEZE RED LENTIL CURRY This Creamy Red Lentil Curry recipe is ideal for freezing. Make a double batch and allow the curry to cool completely before packing into freezer-safe containers. Freeze for up to 3 months. Defrost at room temperature or in the microwave. Heat through thoroughly before serving. Always ensure food is piping hot. You may need to adjust the consistency of the curry with more water if required. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Vegetarian Thai Red Curry Paste Nutrition Information: Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 307Total Fat: 20gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 752mgCarbohydrates: 24gFiber: 5gSugar: 5gProtein: 12g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Pin this Creamy Red Lentil Curry (Thai Inspired) recipe If you like this, you’ll love my Shahi Daal The post Creamy Red Lentil Curry (Thai Inspired) appeared first on Sanjana Feasts.

Let’s make Kewa Datshi (Bhutanese Potatoes & Cheese). It’s the ultimate one-pot meal. Did you know Bhutan’s famous spicy potato and cheese dish, Kewa Datshi comes together in 30 minutes and makes for a delicious, comforting meal? In Kewa Datshi, the sauce is smooth and creamy with meltingly soft potatoes, onions and green chillies. This …

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Let’s make Kewa Datshi (Bhutanese Potatoes & Cheese). It’s the ultimate one-pot meal. Did you know Bhutan’s famous spicy potato and cheese dish, Kewa Datshi comes together in 30 minutes and makes for a delicious, comforting meal? Let’s make Cheese and Potato Kewa Datshi from Bhutan In Kewa Datshi, the sauce is smooth and creamy with meltingly soft potatoes, onions and green chillies. This simple vegetarian one-pot dinner is perfect with rice, steamed buns or even with paratha. I could eat endless bowls of Kewa Datshi by itself! What is Datshi? The traditional version calls for datshi, a Bhutanese fermented cottage cheese made with cow’s milk. Since datshi isn’t a commonly available ingredient outside of eastern South Asia, I’ve found the next best option is American sliced cheese or processed cheese, which melts perfectly into the dish for a creamy sauce. If you’d like a touch of extra sharpness, try adding a touch of whipped feta or cream cheese, although this isn’t necessary. Kewa Datshi: A one-pot delicacy from Bhutan My first taste of Kewa Datshi was in a Bhutanese restaurant local to me. As a teen, I didn’t eat much spicy food (although I love it now). Kewa Datshi was the perfect introduction to Bhutanese cuisine, since it’s typically known as ‘foreigners delight’. My gracious waiter saw me coming a mile away! There, I enjoyed the dish with rice which was perfect for mopping up the soupy cheese sauce. I’ve made the dish a number of times since, based on what I tasted all those years ago and I think this recipe is pretty much identical. Best of all, it requires very little effort, no dry spices and few other ingredients. Kewa Datshi is an ideal dish for busy weeknights and can be made ahead of time. Variations of Kewa Datshi Kewa Datshi is a versatile dish and you can make it with various ingredients from potato, to mushroom and green chilli. Ema Datshi: A comforting and spicy style of the original cheese dish using only green chillies. This is one for people who like their dishes hot! Shamu Datshi: Mushrooms and cheese, cooked together for a stew-like finish. I love the heartiness of this version. Kewa Datshi: The potato and cheese delicacy we’re making today! Add peppers and tomatoes for depth of flavour. Ingredients for Kewa Datshi Potatoes – Any floury variety such as Maris Piper, King Edward or Russet is ideal for making Kewa Datshi. Onion – I use red onions but brown, yellow and white onions are all fine. Red pepper (capsicum) – Adds flavour and colour to the dish. Tomato – For a touch of sharpness and colour. Garlic – I use large cloves of garlic, peeled. Mince them finely. Green chillies – Split the chillies so that the dish has flavour but isn’t too spicy. Keep the chillies whole if you prefer it less spicy. American sliced cheese or processed cheese – This is the best cheese to use if you can’t get local datshi (Bhutanese cheese). Regular Cheddar will not melt well and could make the sauce split. Water – Hot kettle water. Salt – I use Himalayan salt but any will do. How to serve Kewa Datshi Traditionally, Kewa Datshi is served with red rice or Tibetan steamed buns called tingmo, but you can enjoy it with any type of rice, or even with paratha. If you can find frozen bao buns in your local Asian grocery shop, it’s also delicious with these. This is quite a close alternative to tingmo. Ready? Let’s make Kewa Datshi (the perfect introduction to Bhutanese cuisine). Kewa Datshi recipe | How to make Kewa Datshi (Bhutanese Potatoes & Cheese) Yield: Serves 4 Kewa Datshi (Bhutanese Potatoes & Cheese) Print Bhutan's famous spicy potato and cheese dish, Kewa Datshi comes together in 30 minutes and makes for a delicious, comforting meal. The sauce is smooth and creamy with meltingly soft potatoes, onions and green chillies. This simple vegetarian one-pot dinner is perfect with rice, steamed buns or even with paratha. I could eat endless bowls of Kewa Datshi by itself! Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients 5 medium potatoes, peeled and sliced into 1cm coins 3 large cloves garlic, minced 1 small red capsicum, finely sliced 2-3 small hot green chillies, slit 1 medium red onion 1 large, ripe tomato 1/2 tsp salt 425ml hot kettle water 8 slices American cheese Instructions Place a large pot over a medium heat. Add all the ingredients except for the cheese. Cover and cook for 20 minutes, until the potatoes are fork tender. Arrange the cheese slices in a single layer on top and cover again. Cook for a further 5 minutes, until the cheese melts. Remove the lid and stir gently to combine. The water and cheese will melt together to create a sauce. When stirring, take care not to break the potatoes too much. Serve hot with rice or paratha. Notes Store any (cooled) leftovers inside an airtight contain in the fridge for up to 2 days. Not suitable for freezing. Nutrition Information: Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 352Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 844mgCarbohydrates: 55gFiber: 6gSugar: 8gProtein: 13g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Bhutanese / Category: Curry Night Recipes If you like this Kewa Datshi (Bhutanese Potatoes & Cheese), you’ll love my recipe for Saag Aloo How to make saag aloo Vegetarian Curry Recipes Learn how to make delicious vegetarian curry at home with this collection of simple, flavorsome curry recipes. Dive both home-style and restaurant-style vegan and vegetarian curry recipes which can be adapted to suit any tastes. From Vegetable Curry with Coconut Milk, to Tofu Korma, Palak Paneer, Mushroom Rogan Josh, Potato Curry and even Vegan Butter Chicken! The Paneer Tikka Masala and Chana Masala recipes will become firm favorites in your home! Vegetable Curry with Coconut Milk This simple Vegetable Curry with Coconut Milk is rich with aromatic spices, nuts and a rainbow of colourful vegetables. Make it in an Instant Pot if you have one, or simply simmer away on the stove. Serve with dosa for a delicious vegan meal that's gluten free too. It also pairs perfectly with rice, roti or paratha. Feel free to add any vegetables you have in the fridge, as long as the total weight is around 600g. Get the Recipe Home-style Chana Masala A truly classic Indian dish of soft chickpeas and potatoes simmered with spices for a hot and sour finish. It's loaded with flavour and can be served with Bhatura (fried bread), roti, naan or rice. Best of all, this quick and easy version takes just 30 minutes to make. Try it for breakfast, lunch or dinner! Get the Recipe Matar Paneer Matar Paneer is a popular Indian dish made with paneer cheese and peas in a creamy tomato-based sauce. It's a delicious and nutritious vegetarian curry. This recipe for Matar Paneer is also easy to make, making it an amazing option for home cooks or people new to Indian food. Matar Paneer is typically served with rice, naan or roti, but feel free to choose your favourite accompaniments. Get the Recipe Keema Curry (Vegan) Unbelievable! This deeply flavoursome Indian Keema Curry features plant-based mince (soya mince), warming spices and fresh herbs. It's packed with protein and highly versatile. Enjoy it with naan, roti, rice... or even in hot sandwiches! A great vegetarian and vegan Keema recipe for batch cooking. It freezes beautifully, making it an excellent emergency meal for busy schedules. This is one of my go-to dinners all year round. Get the Recipe Gujarati Ravaiya (Stuffed Aubergine Curry) Gujarati Ravaiya (Stuffed Aubergine Curry) is a true vegan comfort meal from western India. Stuff baby aubergines with a spicy peanut masala for Gujarati grandma vibes. Continue Reading Tofu Korma A rich and creamy vegan Indian curry with tofu, aromatic spices and nuts. With a royal history, Korma is an emblem of imperial Mughal cooking traditions. Here's a plant-based Korma recipe everybody will love alongside rice and naan. It's mild and perfect for those who enjoy warm spices over chilli heat. Get the Recipe Indian Masala Baked Beans A dose of British nostalgia, complete with Indian spices. Almost every British South Asian home has its' own take on curried baked beans. I cook mine with ghee, cumin seeds and a liberal heap of garam masala. These spicy, buttery beans are delicious on toast, or with roti or rice. Get the Recipe Paneer Tikka Masala Learn how to make the most delicious Paneer Tikka Masala, just like your favourite Indian restaurant! Pieces of paneer (cottage cheese) and vegetables are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection. The tikka pieces are then removed from the skewer and folded into a creamy curry sauce made with tomatoes, spices and cream. Here's an easy to follow video recipe and video. Get the Recipe Spinach and Mushroom Curry A quick and easy Spinach and Mushroom Curry with delicious Indian flavours. Sometimes called mushroom saag or mushroom bhaji, this tasty 11-ingredient curry is simple enough to cook during busy weeknights and with few spices and ingredients. Add cauliflower, tofu, paneer, beans or butternut squash along with the spinach puree to increase the veg content. Get the Recipe Cabbage and Potato Curry This simple Cabbage and Potato Curry (Kobi Bateta nu Shaak) is an everyday favourite Indian recipe. It pairs perfectly with roti for a wholesome main dish, or as a light vegetable side dish. It's a dry-style sabzi with tender white cabbage, soft potatoes and mild spices. I find this is an Indian curry recipe the whole family enjoys. Add a handful of peas to turn it into a more veg-heavy meal. Get the Recipe Palak Paneer Recipe (Easy, Beginner-friendly) A quick and easy Palak Paneer recipe with delicious, fresh flavours. Palak Paneer is a popular Indian restaurant dish that's made with spinach and paneer, a soft and squidgy Indian cheese. This tasty vegetarian curry is simple enough to cook during busy weeknights and with few spices and ingredients. This recipe for Palak Paneer is perfect for beginners and seasoned cooks alike. It's a great make-ahead dish and also freezes well. Serves 4 people as a main dish, or 6 as a side dish. Get the Recipe Vegetable Curry Recipe A delicious and nutritious Vegetable Curry recipe. This recipe for Vegetable Curry is also easy to make, making it an amazing option for home cooks or people new to Indian food. Prepare this dish with any veggies you have in the fridge, freezer or pantry. Vegetable Curry is typically served with rice, naan, paratha or roti, but feel free to choose your favourite accompaniments. Get the Recipe Melt-in-the-Mouth Burnt Aubergine and Spinach Curry I live and breathe Gujarati food. They are simple vegetarian dishes I eat every evening, and have done since I was young. Burnt Aubergine and Spinach Curry (Oroh) was one of those dishes mum would cook as a midweek dinner. Continue Reading 30-Minute Tindora Curry with Corn This simple, dry curry with ivy gourd and corn is delicious with roti, paratha or rice. If you’re on the hunt for a minimal-effort curry recipe to add to your weeknight meal rotation, you’re in the right place. Continue Reading Bharela Marcha (Stuffed Bullet Chillies) I stuff the chillies with mixed masalas, jaggery and besan (chickpea flour). Each one is like a hot little flavour bomb. Continue Reading Tofu Dopiaza Tofu Dopiaza is kadai-fried tofu with double onions, crunchy green peppers & aromatic masalas. A restaurant quality vegan curry recipe. Continue Reading Aloo Bhindi Tawa Masala Stuffed and steamed okra and baby potatoes cooked in a spicy tomato and yoghurt masala. Get the Recipe Saag Paneer Recipe This traditional Punjabi Saag Paneer recipe is pure magic! Soft paneer chunks in a creamy mustard greens and spinach curry. Every bite of this classic Indian curry will melt in your mouth. Make it with any leafy greens you have, although mustard leaves and spinach are the most typical. Get the Recipe Vegan Butter Chicken One of North India's most famous curries, Butter Chicken. Also known as Murgh Makhani, it's known for having a lusciously-smooth and tomato cream sauce laced with mild, fragrant spices. Get the Recipe Dahi Varo Oro (Burnt Aubergine in Yoghurt) Flame-grilled aubergine and crunchy peppers tossed with cooling yoghurt. This is a dish typical of Gujarati farming communities along the Kathiawar peninsula of western India. Serve it cold alongside your favourite Indian flatbread - millet or sorghum rotla are most traditional, but this tastes incredible with just about any type of unleavened bread. If you like the smoky flavours of Baba ghanoush, this will be your new go-to Indian dish. It even works well as a dip for parties, picnics and barbecues. Get the Recipe Saag Recipe Warming Punjabi Saag is a curry made from vibrant greens and spices. In the native tongue, it's referred to as Sarson da Saag, a peppery blend of mustard leaves and various greens beaten with ghee (clarified butter), onions, garlic and green chillies. Serve with Makki di Roti (cornmeal flatbread) for feast plucked straight from India's land of the five rivers, Punjab. Get the Recipe Paneer Curry Try this easy Paneer Curry recipe with a delicious mix of aromatic Indian spices. Sauté the soft cubes of Indian cottage cheese in a golden onion and tomato masala. The flavours of cumin, black pepper, ginger and garam masala add warmth and excitement. A kadai-fried curry like this (without too much sauce) is perfect to serve with naan, roti or paratha. I even like using it as a dosa filling when making Paneer Masala Dosa. If you prefer your Paneer Curry with a thick Indian gravy, try Paneer Makhani or Matar Paneer. Get the Recipe Mung Bean Curry Mung Bean Curry is wholesome Indian vegetarian dish to enjoy with roti. It's thick, creamy and cooked with an aromatic paste of ginger, green chilli and coriander. Shards of crispy, ghee-fried garlic add bold flavour and texture. Serve it as a main meal, or as a side dish for your favourite Indian recipes. It's particularly delicious with Kadhi and rice. Get the Recipe Vegan Katsu Curry This vegan katsu curry recipe (yasai katsu curry) combines aubergine and sweet potato coated in panko breadcrumbs, served with a creamy coconut curry sauce. Serve with salad and Japanese pickles. Don't be put off by the long list of ingredients for the sauce — it all goes into one pot. Get the Recipe Mushroom & Black Chickpea Rogan Josh Try this hearty vegetarian take on Kashmiri Rogan Josh. My recipe uses juicy mushrooms and protein-rich black chickpeas for an aromatic curry that pairs beautifully with rice. Get the Recipe Restaurant-Style Shahi Paneer Delicious, rich & creamy Shahi Paneer is a vegetarian food hero in North Indian cuisine. Scoop this curry up with flaky parathas or serve with basmati rice. Get the Recipe Gobi Bhurji (Cauliflower Curry) Gobi Bhurji Gobi Bhurji (Cauliflower Curry) is one of my favourite ways to enjoy cauliflower. This north Indian-style Gobi Bhurji is perfect with buttered toast and soothing chai. Continue Reading Potato and Pea Coconut Milk Curry One of my favourite quick dinners growing up was pea and potato curry. It’s a simple staple in every Gujarati home and perfect with just rice and/or Homemade Chapattis – Gujarati Rotli depending on how hungry you are. Continue Reading Gujarati-Style Okra & Potatoes Gujarati-Style Okra & Potatoes (Bhinda Bateta nu Shaak) is an everyday comfort food in many Gujarati homes, including mine. It’s usually scooped up with soft, hot rotlis (chapattis), which is our daily bread Continue Reading Vegan 'Butter' Cauliflower and Perfect Jeera Pilau Garnish the Vegan ‘Butter’ Cauliflower with a final flourish of chopped coriander and a drizzle of coconut milk for that luscious restaurant-style finish. Continue Reading Gujarati Potatoes and Spring Onions Sautéed in Chickpea Flour Fresh flavoured, dry curries are done so well by Gujaratis. It’s all about taking simple ingredients and packing in as much flavour as possible. Continue Reading Gujarati Koru Bateta nu Shaak A tried and true recipe for Gujarati Koru Bateta nu Shaak (dry-style potato curry). This is my mother’s exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt). Continue Reading Rajma (Kidney Bean Curry) While most of us use kidney beans as a filler ingredient in chillies, stews and salads, this Rajma (Kidney Bean Curry) makes the humble red bean the star of the show. The sauce is deeply aromatic, smooth and robust enough to take the beans from basic to beautiful. This is North Indian comfort food at its best. Continue Reading Vegan Kadai Tofu & Vegetables Vegan Kadai Tofu & Vegetables is a raid-the-fridge dinner. Balanced, flavoursome and so easy to prepare! Zero waste. Continue Reading Gobi Musallam Whole-roasted cauliflower curry with a Mughlai-inspired curry sauce. Nuts, spices and warm flavours meld into this meltingly-soft cauliflower curry. Continue Reading Cardamom Tofu Curry Cardamom-scented cream is added to luxurious tomato sauce in this delicate and fragrant vegetarian tofu curry. Continue Reading Melt-Away Malai Kofta I call this creamy paneer kofta curry Melt-Away Malai Kofta simply because they melt away as soon as you put them in your mouth. Malai Kofta are the ultimate North Indian vegetarian curry recipe to dazzle friends and family. A celebration of rich flavours and warming spices. Continue Reading Bodhi's Keema Pau Bhaji (Vegan) Bodhi’s Keema Pau Bhaji (Vegan). A complete meal and super nutritious for the whole family. Don’t be fooled though, this buttery, curried veg and soya medley packs a huge flavour punch. It’s so moreish. Continue Reading Slow Cooker Aubergine Makhani Slow Cooker Aubergine Makhani. Beautiful, butter-soft aubergines in a rich makhani sauce. This velvety-smooth curry is perfect with rice and fluffy naan. Continue Reading Stuffed and Baked Baby Kolhapuri Aubergines If you’re a fan of vegetarian Indian main courses that pack enough punch to trounce any meaty curry, look no further. These gorgeous aubergines might be small but the smooth-as-velvet sauce and filling make it an unforgettable veggie curry you’ll want to make over and over again. Continue Reading The post Kewa Datshi (Bhutanese Potatoes & Cheese) appeared first on Sanjana Feasts.

The only Saag Aloo recipe you’ll ever need. This comforting Indian vegetarian dish combines vibrant spinach, tender potatoes and warming spices like garam masala, ginger and garlic. This recipe is… I serve Saag Aloo with roti but it’s also great with naan, paratha or rice. Give it a try next curry night! What is Saag …

The post Saag Aloo appeared first on Sanjana Feasts.

The only Saag Aloo recipe you’ll ever need. This comforting Indian vegetarian dish combines vibrant spinach, tender potatoes and warming spices like garam masala, ginger and garlic. This recipe is… Vegetarian Comforting Quick and easy Gluten free (see ingredients for note on asafoetida) I serve Saag Aloo with roti but it’s also great with naan, paratha or rice. Give it a try next curry night! What is Saag Aloo? In the Hindi language, Saag refers to leafy greens and aloo means potatoes. What does saag refer to in Indian food? Serve this popular Indian vegetarian dish with roti Saag Aloo is typically a dish of any leafy greens cooked with potatoes, although in most cases (certainly in the UK), the green vegetable of choice is spinach. This is usually the most widely available and inexpensive option. You may also see spinach in dishes on western Indian restaurant menus referred to as palak. This is a more specific word for spinach in Hindi which, for some reason is only used for dishes like Palak Paneer and not Saag Aloo (which is also made exclusively with spinach). Go figure. For this dish you can use leaf spinach, baby spinach leaves, frozen spinach, or even tinned (canned) spinach. All produce slightly different results but offer the flexibility any busy home cook will value. How do you pronounce Saag Aloo? Master this Indian restaurant favourite at home A quick meal and can be made vegan and gluten free Saag Aloo should be pronounced like ‘saahg ah-loo’. Elongate the ‘a’ sound when saying saag and ‘ah’ when saying the first part of aloo. Whatever you do, don’t say ‘sag’, as in ‘saggy’. A traditional and authentic Saag Aloo recipe? … doesn’t exist! Saag Aloo is a staple dish in both Indian homes and Indian restaurants around the world. The diversity in preparation is vast since spinach, potatoes and spices are the only common denominator among all the recipes out there. Some cooks keep things mild and simple, and others give the dish fiery heat. Indeed, some like their Saag Aloo with a sauce, while others prefer a dry-style sautéed finish. The spinach can be smooth, or coarse. The potatoes can be small or chunky. You can add cream or keep things light. You don’t have to add tomatoes or even onions, although may cooks choose to. There are a hundred different ways to make Saag Aloo and this is just one of them. My preference is a light, dry curry with meltingly tender potatoes and a medium aromatic spice level. This simple version starts with a fresh green curry paste made with a handful of ingredients. Experiment and see what you like best! Don’t waste the potato peels! I wash my potatoes thoroughly before drying and peeling them. For a zero-waste garnish, deep fry the potato peels. They’re so crispy and taste wonderful on the curry. How to make Saag Aloo (Spinach and Potato Curry) 1. Peel and chop the potatoes Maris Piper or King Edward floury potatoes for Saag Aloo Peel the potatoes (fry the peels for garnish) Wash and peel the potatoes and cut into rough chunks, about 2.5cm. Reserve the peelings (see notes). 2. Boil the potatoes Simmer the potatoes in salty turmeric water The potatoes aloo should be golden and tender Place the potatoes in a large pot of water and bring to the boil. Add the salt and turmeric. Cover and cook over a medium heat for 5-7 minutes, or until the potatoes are almost cooked, but not all the way. Drain and set aside in a colander. 3. Prepare the spice paste Make a coarse spice paste with green pepper! In a pestle and mortar, bash together the chillies, pepper, garlic, ginger and salt until they form a coarse paste. Set aside. 4. Cook the spice paste with onions and tomatoes A vibrant green base for your curry Onions just need to soften Cook out the curry paste Heat the oil or ghee over. medium heat in a large saucepan or deep cooking pot. Add the cumin seeds and asafoetida. Allow to sizzle for a few seconds before tipping the pounded masala paste. Sauté over a medium heat, stirring continuously for a minute. Add the onion, tomato, smoked paprika and turmeric. Stir well. 5. Add the spinach and blend First, wilt the spinach Blend the spinach for a smoother finish Turn the heat down slightly and add the spinach. Stir well. Once the spinach has wilted, turn the heat off and use an immersion blender to blitz the spinach mixture to a coarse paste. You can blend it more or less depending on your taste. I find that blending helps the spinach coat the potatoes. Skip this step if you prefer. 6. Add the potatoes, heat through and serve Add potatoes to the spinach mixture Saag Aloo is ready to serve! Add the potatoes and garam masala to the spinach masala. Continue cooking (uncovered) for a further 5-10 minutes over a low heat, stirring occasionally. Saag Aloo recipe | How to make Indian Spinach and Potato Curry Yield: Serves 4 Saag Aloo Print The only Saag Aloo recipe you'll ever need. This comforting Indian vegetarian dish combines spinach, potatoes and warming spices like garam masala, ginger and garlic. I serve Saag Aloo with roti but it's also great with naan, paratha or rice. Give it a try next curry night! Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes Ingredients 800g potatoes, peeled and roughly cut into 2.5cm chunks 1 tsp salt 1/2 tsp turmeric 3 medium-hot green chillies 1 small green pepper, finely diced 6 cloves garlic, minced 2cm piece ginger, minced 1/2 tsp salt 300g spinach, coarsely blitzed in a food processor 2 tbsp oil or ghee 1 tsp cumin seeds 1/4 tsp asafoetida (check for gluten free or omit) 1 medium onion, finely chopped 1 large tomato, roughly diced 1 tsp smoked paprika 1/4 tsp turmeric 1 tsp garam masala Instructions Wash and peel the potatoes and cut into rough chunks, about 2.5cm. Reserve the peelings (see notes). Place the potatoes in a large pot of water and bring to the boil. Add the salt and turmeric. Cover and cook over a medium heat for 5-7 minutes, or until the potatoes are almost cooked, but not all the way. Drain and set aside in a colander. In a pestle and mortar, bash together the chillies, pepper, garlic, ginger and salt until they form a coarse paste. Set aside. Heat the oil or ghee over. medium heat in a large saucepan or deep cooking pot. Add the cumin seeds and asafoetida. Allow to sizzle for a few seconds before tipping the pounded masala paste. Sauté over a medium heat, stirring continuously for a minute. Add the onion, tomato, smoked paprika and turmeric. Stir well. Turn the heat down slightly and add the spinach. Stir well. Once the spinach has wilted, turn the heat off and use an immersion blender to blitz the spinach mixture to a coarse paste. You can blend it more or less depending on your taste. I find that blending helps the spinach coat the potatoes. Skip this step if you prefer. Add the potatoes and garam masala to the spinach masala. Continue cooking (uncovered) for a further 5-10 minutes over a low heat, stirring occasionally. Notes Keep leftovers refrigerated for up to 3 days. Heat thoroughly before serving. Reserve the potato peelings and deep fry to use as a crispy potato chip garnish (optional). Nutrition Information: Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 337Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 8mgSodium: 951mgCarbohydrates: 55gFiber: 8gSugar: 6gProtein: 9g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Indian / Category: Indian Curry Recipes If you like this, you’ll love my recipe for Palak Paneer Learn how to make Palak Paneer Vegetarian Curry Recipes Learn how to make delicious vegetarian curry at home with this collection of simple, flavorsome curry recipes. Dive both home-style and restaurant-style vegan and vegetarian curry recipes which can be adapted to suit any tastes. From Vegetable Curry with Coconut Milk, to Tofu Korma, Palak Paneer, Mushroom Rogan Josh, Potato Curry and even Vegan Butter Chicken! The Paneer Tikka Masala and Chana Masala recipes will become firm favorites in your home! Vegetable Curry with Coconut Milk This simple Vegetable Curry with Coconut Milk is rich with aromatic spices, nuts and a rainbow of colourful vegetables. Make it in an Instant Pot if you have one, or simply simmer away on the stove. Serve with dosa for a delicious vegan meal that's gluten free too. It also pairs perfectly with rice, roti or paratha. Feel free to add any vegetables you have in the fridge, as long as the total weight is around 600g. Get the Recipe Home-style Chana Masala A truly classic Indian dish of soft chickpeas and potatoes simmered with spices for a hot and sour finish. It's loaded with flavour and can be served with Bhatura (fried bread), roti, naan or rice. Best of all, this quick and easy version takes just 30 minutes to make. Try it for breakfast, lunch or dinner! Get the Recipe Matar Paneer Matar Paneer is a popular Indian dish made with paneer cheese and peas in a creamy tomato-based sauce. It's a delicious and nutritious vegetarian curry. This recipe for Matar Paneer is also easy to make, making it an amazing option for home cooks or people new to Indian food. Matar Paneer is typically served with rice, naan or roti, but feel free to choose your favourite accompaniments. Get the Recipe Keema Curry (Vegan) Unbelievable! This deeply flavoursome Indian Keema Curry features plant-based mince (soya mince), warming spices and fresh herbs. It's packed with protein and highly versatile. Enjoy it with naan, roti, rice... or even in hot sandwiches! A great vegetarian and vegan Keema recipe for batch cooking. It freezes beautifully, making it an excellent emergency meal for busy schedules. This is one of my go-to dinners all year round. Get the Recipe Gujarati Ravaiya (Stuffed Aubergine Curry) Gujarati Ravaiya (Stuffed Aubergine Curry) is a true vegan comfort meal from western India. Stuff baby aubergines with a spicy peanut masala for Gujarati grandma vibes. Continue Reading Tofu Korma A rich and creamy vegan Indian curry with tofu, aromatic spices and nuts. With a royal history, Korma is an emblem of imperial Mughal cooking traditions. Here's a plant-based Korma recipe everybody will love alongside rice and naan. It's mild and perfect for those who enjoy warm spices over chilli heat. Get the Recipe Indian Masala Baked Beans A dose of British nostalgia, complete with Indian spices. Almost every British South Asian home has its' own take on curried baked beans. I cook mine with ghee, cumin seeds and a liberal heap of garam masala. These spicy, buttery beans are delicious on toast, or with roti or rice. Get the Recipe Paneer Tikka Masala Learn how to make the most delicious Paneer Tikka Masala, just like your favourite Indian restaurant! Pieces of paneer (cottage cheese) and vegetables are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection. The tikka pieces are then removed from the skewer and folded into a creamy curry sauce made with tomatoes, spices and cream. Here's an easy to follow video recipe and video. Get the Recipe Spinach and Mushroom Curry A quick and easy Spinach and Mushroom Curry with delicious Indian flavours. Sometimes called mushroom saag or mushroom bhaji, this tasty 11-ingredient curry is simple enough to cook during busy weeknights and with few spices and ingredients. Add cauliflower, tofu, paneer, beans or butternut squash along with the spinach puree to increase the veg content. Get the Recipe Cabbage and Potato Curry This simple Cabbage and Potato Curry (Kobi Bateta nu Shaak) is an everyday favourite Indian recipe. It pairs perfectly with roti for a wholesome main dish, or as a light vegetable side dish. It's a dry-style sabzi with tender white cabbage, soft potatoes and mild spices. I find this is an Indian curry recipe the whole family enjoys. Add a handful of peas to turn it into a more veg-heavy meal. Get the Recipe Palak Paneer Recipe (Easy, Beginner-friendly) A quick and easy Palak Paneer recipe with delicious, fresh flavours. Palak Paneer is a popular Indian restaurant dish that's made with spinach and paneer, a soft and squidgy Indian cheese. This tasty vegetarian curry is simple enough to cook during busy weeknights and with few spices and ingredients. This recipe for Palak Paneer is perfect for beginners and seasoned cooks alike. It's a great make-ahead dish and also freezes well. Serves 4 people as a main dish, or 6 as a side dish. Get the Recipe Vegetable Curry Recipe A delicious and nutritious Vegetable Curry recipe. This recipe for Vegetable Curry is also easy to make, making it an amazing option for home cooks or people new to Indian food. Prepare this dish with any veggies you have in the fridge, freezer or pantry. Vegetable Curry is typically served with rice, naan, paratha or roti, but feel free to choose your favourite accompaniments. Get the Recipe Melt-in-the-Mouth Burnt Aubergine and Spinach Curry I live and breathe Gujarati food. They are simple vegetarian dishes I eat every evening, and have done since I was young. Burnt Aubergine and Spinach Curry (Oroh) was one of those dishes mum would cook as a midweek dinner. Continue Reading 30-Minute Tindora Curry with Corn This simple, dry curry with ivy gourd and corn is delicious with roti, paratha or rice. If you’re on the hunt for a minimal-effort curry recipe to add to your weeknight meal rotation, you’re in the right place. Continue Reading Bharela Marcha (Stuffed Bullet Chillies) I stuff the chillies with mixed masalas, jaggery and besan (chickpea flour). Each one is like a hot little flavour bomb. Continue Reading Tofu Dopiaza Tofu Dopiaza is kadai-fried tofu with double onions, crunchy green peppers & aromatic masalas. A restaurant quality vegan curry recipe. Continue Reading Aloo Bhindi Tawa Masala Stuffed and steamed okra and baby potatoes cooked in a spicy tomato and yoghurt masala. Get the Recipe Saag Paneer Recipe This traditional Punjabi Saag Paneer recipe is pure magic! Soft paneer chunks in a creamy mustard greens and spinach curry. Every bite of this classic Indian curry will melt in your mouth. Make it with any leafy greens you have, although mustard leaves and spinach are the most typical. Get the Recipe Vegan Butter Chicken One of North India's most famous curries, Butter Chicken. Also known as Murgh Makhani, it's known for having a lusciously-smooth and tomato cream sauce laced with mild, fragrant spices. Get the Recipe Dahi Varo Oro (Burnt Aubergine in Yoghurt) Flame-grilled aubergine and crunchy peppers tossed with cooling yoghurt. This is a dish typical of Gujarati farming communities along the Kathiawar peninsula of western India. Serve it cold alongside your favourite Indian flatbread - millet or sorghum rotla are most traditional, but this tastes incredible with just about any type of unleavened bread. If you like the smoky flavours of Baba ghanoush, this will be your new go-to Indian dish. It even works well as a dip for parties, picnics and barbecues. Get the Recipe Saag Recipe Warming Punjabi Saag is a curry made from vibrant greens and spices. In the native tongue, it's referred to as Sarson da Saag, a peppery blend of mustard leaves and various greens beaten with ghee (clarified butter), onions, garlic and green chillies. Serve with Makki di Roti (cornmeal flatbread) for feast plucked straight from India's land of the five rivers, Punjab. Get the Recipe Paneer Curry Try this easy Paneer Curry recipe with a delicious mix of aromatic Indian spices. Sauté the soft cubes of Indian cottage cheese in a golden onion and tomato masala. The flavours of cumin, black pepper, ginger and garam masala add warmth and excitement. A kadai-fried curry like this (without too much sauce) is perfect to serve with naan, roti or paratha. I even like using it as a dosa filling when making Paneer Masala Dosa. If you prefer your Paneer Curry with a thick Indian gravy, try Paneer Makhani or Matar Paneer. Get the Recipe Mung Bean Curry Mung Bean Curry is wholesome Indian vegetarian dish to enjoy with roti. It's thick, creamy and cooked with an aromatic paste of ginger, green chilli and coriander. Shards of crispy, ghee-fried garlic add bold flavour and texture. Serve it as a main meal, or as a side dish for your favourite Indian recipes. It's particularly delicious with Kadhi and rice. Get the Recipe Vegan Katsu Curry This vegan katsu curry recipe (yasai katsu curry) combines aubergine and sweet potato coated in panko breadcrumbs, served with a creamy coconut curry sauce. Serve with salad and Japanese pickles. Don't be put off by the long list of ingredients for the sauce — it all goes into one pot. Get the Recipe Mushroom & Black Chickpea Rogan Josh Try this hearty vegetarian take on Kashmiri Rogan Josh. My recipe uses juicy mushrooms and protein-rich black chickpeas for an aromatic curry that pairs beautifully with rice. Get the Recipe Restaurant-Style Shahi Paneer Delicious, rich & creamy Shahi Paneer is a vegetarian food hero in North Indian cuisine. Scoop this curry up with flaky parathas or serve with basmati rice. Get the Recipe Gobi Bhurji (Cauliflower Curry) Gobi Bhurji Gobi Bhurji (Cauliflower Curry) is one of my favourite ways to enjoy cauliflower. This north Indian-style Gobi Bhurji is perfect with buttered toast and soothing chai. Continue Reading Potato and Pea Coconut Milk Curry One of my favourite quick dinners growing up was pea and potato curry. It’s a simple staple in every Gujarati home and perfect with just rice and/or Homemade Chapattis – Gujarati Rotli depending on how hungry you are. Continue Reading Gujarati-Style Okra & Potatoes Gujarati-Style Okra & Potatoes (Bhinda Bateta nu Shaak) is an everyday comfort food in many Gujarati homes, including mine. It’s usually scooped up with soft, hot rotlis (chapattis), which is our daily bread Continue Reading Vegan 'Butter' Cauliflower and Perfect Jeera Pilau Garnish the Vegan ‘Butter’ Cauliflower with a final flourish of chopped coriander and a drizzle of coconut milk for that luscious restaurant-style finish. Continue Reading Gujarati Potatoes and Spring Onions Sautéed in Chickpea Flour Fresh flavoured, dry curries are done so well by Gujaratis. It’s all about taking simple ingredients and packing in as much flavour as possible. Continue Reading Gujarati Koru Bateta nu Shaak A tried and true recipe for Gujarati Koru Bateta nu Shaak (dry-style potato curry). This is my mother’s exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt). Continue Reading Rajma (Kidney Bean Curry) While most of us use kidney beans as a filler ingredient in chillies, stews and salads, this Rajma (Kidney Bean Curry) makes the humble red bean the star of the show. The sauce is deeply aromatic, smooth and robust enough to take the beans from basic to beautiful. This is North Indian comfort food at its best. Continue Reading Vegan Kadai Tofu & Vegetables Vegan Kadai Tofu & Vegetables is a raid-the-fridge dinner. Balanced, flavoursome and so easy to prepare! Zero waste. Continue Reading Gobi Musallam Whole-roasted cauliflower curry with a Mughlai-inspired curry sauce. Nuts, spices and warm flavours meld into this meltingly-soft cauliflower curry. Continue Reading Cardamom Tofu Curry Cardamom-scented cream is added to luxurious tomato sauce in this delicate and fragrant vegetarian tofu curry. Continue Reading Melt-Away Malai Kofta I call this creamy paneer kofta curry Melt-Away Malai Kofta simply because they melt away as soon as you put them in your mouth. Malai Kofta are the ultimate North Indian vegetarian curry recipe to dazzle friends and family. A celebration of rich flavours and warming spices. Continue Reading Bodhi's Keema Pau Bhaji (Vegan) Bodhi’s Keema Pau Bhaji (Vegan). A complete meal and super nutritious for the whole family. Don’t be fooled though, this buttery, curried veg and soya medley packs a huge flavour punch. It’s so moreish. Continue Reading Slow Cooker Aubergine Makhani Slow Cooker Aubergine Makhani. Beautiful, butter-soft aubergines in a rich makhani sauce. This velvety-smooth curry is perfect with rice and fluffy naan. Continue Reading Stuffed and Baked Baby Kolhapuri Aubergines If you’re a fan of vegetarian Indian main courses that pack enough punch to trounce any meaty curry, look no further. These gorgeous aubergines might be small but the smooth-as-velvet sauce and filling make it an unforgettable veggie curry you’ll want to make over and over again. Continue Reading The post Saag Aloo appeared first on Sanjana Feasts.

Inspiring cooks, nourishing homes

Anytime I’m sick (or even on the verge of being sick), two things are certain: My energy and inspiration to cook are pretty low. Even when my meals are planned out for the week, I’m happy to abandon my plans for pork chops or a casserole for another night. This is a time when I crave simple foods that are warm, nourishing, and supremely comforting. A pot of warm and comforting soup is often the go-to for whatever ails us. READ MORE...

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Roast serves 8 The little black dress of the serving platter. Always a classic. Always in style. For Vegansgiving, but really also for any holiday, this studded bundle of fun is the centerpiece of your dreams. It’s a meaty blend of chickpeas and seitan, with a basic-but-in-a-good-way stuffing inside. The flavors are delicious but subtle;...

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Roast serves 8 Faux Turki Roast, photo by Kate Lewis The little black dress of the serving platter. Always a classic. Always in style. For Vegansgiving, but really also for any holiday, this studded bundle of fun is the centerpiece of your dreams. It’s a meaty blend of chickpeas and seitan, with a basic-but-in-a-good-way stuffing inside. The flavors are delicious but subtle; think thyme and rosemary and garlic and just a hint of smoke for that turki flavor. Easy to pair with any rich gravy and other more in-your-face flavors making it the perfect centerpiece. And if you want to have some fun with the filling, you can totally add in some chopped sausage, bacon or nuts. The method is pretty simple so don’t be deterred: you blend up a seitany-beany concoction for the turki meat, roll it out, place the stuffing down the middle and wrap it all up in tin foil. Then it bakes! Once it’s baked, you baste it with a little olive oil and veggie broth to infuse the skin with some flavor while also making it more tender – but still with some chew – and ready for that carving knife. Or just a regular knife, don’t be so dramatic. Here it’s served with some roasted veggies and garnished with rosemary and parsley, but you do you, boo. This recipe is from my cookbook Fake Meat! You should probably buy it Print Stuffed Faux Turki Roast Course Main Course Cuisine American Keyword christmas, comfort food, Fake Meat, Recipe, Thanksgiving, Vegetarian Servings 8 people Equipment 1 Blender Ingredients For stuffing: 1/4 cup olive oil divided 4 cloves minced garlic 6 cups stale white bread in 1/2 inch cubes see note 1 tablespoon fresh rosemary 1/2 teaspoon dried thyme 1 cup broth 1/2 teaspoon black pepper 1/2 teaspoon salt For the roast: Blender: 3/4 cup canned chickpeas 1 cup vegetable broth 1/2 cup aquafaba juice from the cooked chickpea water 1 1/4 teaspoons salt 2 tablespoons olive oil 2 teaspoons liquid smoke 1 teaspoon apple cider vinegar 1/2 teaspoon agave Everything else: 2 cups vital wheat gluten 1/4 cup nutritional yeast 1 teaspoon ground sage 2 teaspoons onion powder 1 teaspoon garlic powder 1/2 teaspoon ground white pepper For basting: 2 tablespoons olive oil 1/4 cup vegetable broth Instructions Prepare the stuffing. Preheat a large skillet over low heat. Saute garlic in 2 tablespoons of oil, just to warm through. Add rosemary and thyme. Scatter in bread cubes and drizzle with remaining olive oil, flipping to coat. Add broth, pepper and salt and toss again. It will be moist but still crunchy. Taste for salt. Let cook for about 10 minutes, then set aside to cool. Prepare the roast. Preheat oven to 350 F. In a blender, puree chickpeas, broth, aquafaba, salt, olive oil, liquid smoke, apple cider vinegar and agave. Get it as smooth as possible, scraping down the sides with a rubber spatula as needed. In a large mixing bowl, mix together the wheat gluten, nutritional yeast, sage, onion powder, garlic powder and ground white pepper. Make a well in the center and add the blended mixture. Use gloved hands to knead for about 3 minutes. Form roast. Prepare a piece of tin foil that is about 22 inches long (or big enough to wrap the turkey). Spray with cooking oil. On a clean surface, use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle. Place the filling in the lower 1/3 of the seitan rectangle, leaving about 2 inches of space on the left and right side. Make sure the filling is compact, use your hands to form it into a nice, tight bundle. Now roll! Roll the bottom part of the seitan up and over the filling. Keep rolling until in it’s in a log shape. Pinch together the seam and the sides to seal. It doesn’t have to be perfect, things will snap into shape when baking. Place the roll in the center of the tinfoil and wrap up securely, twisting the ends of the tin foil. Transfer to a baking sheet and bake for an hour and 20 minutes. Rotate the roll every 20 to 30 minutes for even cooking. Let cool a bit then unwrap. Lightly grease with a little olive oil. Place back on the baking sheet and spoon on vegetable broth. Place back in oven 15 minutes or so, to brown a little bit, basting with vegetable broth and turning about halfway through, to prevent drying out. If heating from refrigerated, it will be closer to 20 minutes, rotating often. Let cool a bit, slice and serve! Notes Recipe notes: ~if you are using fresh bread cubes, bake the cubes for about 5 minutes in a 350 F oven so that they are dry and slightly toasted.

Makes 8 tacos Here I go again with my fave bean & squash duo, adzuki beans and butternut squash. I just love this combo – the sweet nuttiness of adzuki pairs perfectly with the earthy, warm ambrosia of butternut. They’re pals! And so it follows that I’d bring that combo to Taco Tuesday. Here, the...

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Makes 8 tacos Here I go again with my fave bean & squash duo, adzuki beans and butternut squash. I just love this combo – the sweet nuttiness of adzuki pairs perfectly with the earthy, warm ambrosia of butternut. They’re pals! And so it follows that I’d bring that combo to Taco Tuesday. Here, the adzuki are refried with the usual suspects, a little cumin and cilantro, while the butternut roasts away in the oven with just a touch of maple. Everything comes together in a corn tortilla, simply topped with a little red cabbage because it’s gorgeous and crunchy. Wonderful for a crisp autumn evening, watching the leaves turn. These are going to be in my upcoming 30 minute meals cookbook which has an entire taco (and friends) section! It will be out in Fall 2025. Print Butternut & Adzuki Autumn Tacos Servings 8 tacos Ingredients For The Roasted Butternut Squash 12 ounces 340g peeled, diced butternut squash 2 tablespoons extra virgin olive oil 2 tablespoons maple syrup 1 teaspoon Aleppo pepper flakes 1/2 teaspoon salt For The Refried Adzuki Beans 1 medium yellow onion 2 tablespoons olive oil 1 teaspoon cumin 1 tablespoon hot sauce 1 cup lightly packed cilantro leaves and soft stems 15 ounce 425g can adzuki beans, drained and rinsed 1/2 teaspoon salt For the Assembly 8 medium corn tortillas Thinly sliced red cabbage Fresh lime Addition Aleppo pepper Instructions Let’s make it! Preheat oven to 425°F (220°C). On a baking sheet, toss butternut squash with olive oil, maple syrup, aleppo pepper flakes, and salt to coat. Roast for 15 to 18 minutes, tossing once, until tender. Now prepare the beans. Preheat a sauce pot over medium heat. Finely chop the onion. Sauté chopped onion in olive oil with a big pinch of salt to soften, about 5 minutes. Add cumin and cilantro and toss to coat. Add beans, and salt and heat though for about a minute. Mash with a potato masher or fork so that it’s a nice mixture of creamy and chunky. Add hot sauce. Continue cooking for about 3 minutes. Time to assemble! Warm the corn tortillas by folding them up in tin foil and placing in oven for about 5 minutes while the butternut is cooking. You can also fold them in a paper towel and place in microwave for 30 to 45 seconds. Spoon about 1/4 cup of the Refried Adzuki Beans onto a warmed tortilla, followed by 1/4 cup roasted butternut squash. Squeeze lime over the butternut. Top with some sliced cabbage and extra lime juice and pepper flakes. Notes ~Of course you can dress this up a little extra! Sour cream, avocado, or a more adventurous slaw would all be welcome. ~I used conveniently packaged butternut so that I could have it ready in thirty minutes, but if you’re peeling and cubing you’ll need one large butternut. ~If you can’t find adzuki beans then pinto would be great! But honestly, any beans are just fine. Black beans, lentils, whatever.

Too lazy/busy/efficient to make lasagna? Want bolognese but don’t want to bust out the meat? I got you! This is definitely a weeknight meal, ideal for those times when you want lasagna, but not enough to actually make lasagna. A one pot wonder that is packed with the meaty goodness of lentils. They release their...

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photo by Kate Lewis Too lazy/busy/efficient to make lasagna? Want bolognese but don’t want to bust out the meat? I got you! This is definitely a weeknight meal, ideal for those times when you want lasagna, but not enough to actually make lasagna. A one pot wonder that is packed with the meaty goodness of lentils. They release their natural juices into the broth, lending it plenty of body. Everything comes together like a deconstructed lasagna with all the ingredients we love: noodles, olives, ricotta, tomato of course, and kale. Don’t forget the fresh basil. This recipe is from the beef stew chapter of Fake Meat. Print Lasagna Bolognese Stew With Olives & Kale Servings 6 Ingredients Main 1 medium yellow onion, cut into small dice 2 ribs celery, thinly sliced 1 red bell pepper, seeded and diced 2 tablespoons olive oil 1 teaspoon salt plus a big pinch 8 cloves garlic, minced 2 tablespoon nutritional yeast flakes 1 teaspoon dried thyme 1 teaspoon dried oregano 1/4 teaspoon red pepper flakes Several grinds freshly cracked black pepper 4 cups vegetable broth 3/4 cup dried brown or green lentils 1 (28-ounce) can fire-roasted diced tomato 1/2 cup tomato paste 1/2 cup pitted black olives, sliced in half 8 ounces kale, chopped 8 ounces lasagna noodles 1/2 cup loosely packed fresh basil leaves (you’ll be using more for garnish) For the toppings Vegan riccota (there’s a recipe here if you’d like to make your own) 1 cup sliced black olives Red pepper flakes 1/2 cup loosely packed fresh basil leaves Instructions Preheat a 6-quart pot over medium-high heat. Sauté the onion, celery, and bell pepper in the oil with a big pinch of salt for 8 to 10 minutes, until the onion is lightly browned. Add the garlic and sauté until fragrant, about 30 seconds. Add the nutritional yeast, thyme, oregano, red pepper flakes, and 1 teaspoon salt and toss to coat the veggies, letting the nutritional yeast toast a bit, for 2 minutes or so. Grind in fresh black pepper. Add the broth and scrape the bottom of the pan with a wooden spatula to deglaze. Stir in the lentils. Cover and bring to a boil. Once boiling, lower to a simmer, keep covered and cook until lentils are somewhat tender, 20 to 30 minutes. Add the diced tomato, tomato paste, olives, and kale. Bring to a boil, letting the kale wilt. Break the lasagna noodles up into about 3-inch pieces and stir them in. Cook until the pasta is tender, about 20 minutes. Stir occasionally and add a little water if things start to look too thick. When the pasta noodles are cooked, dinner is ready! Stir in the fresh basil to wilt. Taste for salt and seasoning. Let sit for about 10 minutes so that the flavors can marry. Scoop into bowls, garnish with dollops of ricotta, the sliced olives, red pepper flakes, and more fresh basil. Notes ~Use rugged kale here – like curly or russian. It will hold up better. But if you use a tender kale like lacinato then just add it at the end, with the basil. ~This is easily made gluten-free with gf noodles, like wow. ~This recipe uses one of my favorite flavor-building methods – toasting the nooch with the spices! It lends a delish cheezy flavor that elevates your dinner game with minimal effort.

photo styling by me, photo by Justin Limoges This recipe is from the Wings chapter of Fake Meat, and it’s the OG of vegan wingz. Let’s take a trip to the golden era of veganism, the 1990s. We were lousy with veggie burgers and scrambled tofu. Packages of vegan cheese didn’t even bother to advertise “IT MELTS” because we all knew it didn’t. And no one, but no one, even considered that a wing could be vegan. Except Kate’s Joint in Alphabet City. I could write a whole think-piece on the place, but let’s just focus on the buffalo wings. Fat rectangles of chewy tofu, coated in an herbed breadcrumb filling, and dripping with buffalo sauce. On the side, a pinch dish of creamy tofu ranch. No table was without a few orders. On your first bite, everything just burst into your mouth in the most obscene way. And now you can create that feeling at home! So scruff up your tables, hire some crust punks to sit outside your window, and enjoy. Oh, and scroll to the bottom for a bonus recipe if you’d like to make your own ranch <3 Print Kate’s Buffalo Tofu Wings Course Appetizer, Side Dish, Snack Cuisine American Keyword comfort food, Fake Meat, Gluten Free, Recipe, sauces, sides, Super Bowl, Tofu, Vegetarian Prep Time 30 minutes minutes Cook Time 10 minutes minutes Servings 16 Wings Ingredients FOR THE TOFU 1 14- ounce block extra-firm tofu sliced into 16 rectangles (see note above) 1 teaspoon salt divided 3 tablespoons olive oil 1 tablespoon fresh lemon juice 3 tablespoons cornstarch 1 cup cold unsweetened soy milk 1 tablespoon tamari 2 cups panko breadcrumbs use gluten-free if you’d like to make this gluten-free! 3 tablespoons chopped fresh rosemary 1/2 teaspoon salt Safflower oil for frying FOR THE SAUCE 3/4 cup buffalo hot sauce Frank’s Red Hot 1/4 cup vegan butter melted (I like Miyoko’s) FOR SERVING 2 cups carrot sticks 2 cups celery sticks FOR VEGAN RANCH 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh dill 2 tablespoons finely chopped fresh chives 1 1/2 teaspoons onion powder 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper 1/2 teaspoon salt plus more if needed 2 tablespoons fresh lemon juice 3/4 cup vegan mayo prepared or homemade Instructions Press each tofu rectangle with a kitchen towel to quickly dry it. Place in a single layer on a small baking sheet. Sprinkle with 1/2 teaspoon salt and drizzle with the olive oil and lemon juice. Toss to coat. Let rest while preparing everything else. You will be using this same tray for the breaded tofu. Now make the slurry and breading: Scoop the cornstarch into a wide-rimmed bowl, add half the soy milk along with the tamari, and stir well until it’s a thick smooth paste. Mix in the remaining milk. On a large rimmed plate, mix together the panko, rosemary, and remaining 1/2 teaspoon salt. Dip a piece of tofu into the the slurry with one hand, letting the excess drip off. Transfer to the panko bowl and use the other hand to sprinkle a handful of breadcrumbs over the tofu to coat it completely. Return it to the tray and bread all the other pieces in the same way. Make sure you use one hand for the wet batter and the other for the dry batter, or you’ll end up with a clumpy hand. Preheat a large cast-iron pan over medium-high heat. Pour in a layer of oil, about ¼ inch thick. Fry the tofu in the hot oil until golden on the top and bottom, working in batches if necessary; it will take about 8 minutes total. The sides will get fried in the process, but add a little more oil if needed. Use a thin metal spatula to flip. While the tofu is frying, make the sauce: Simply mix the melted butter with the buffalo sauce. You can melt the butter in a large ceramic bowl in the microwave then mix in the hot sauce to save on doing dishes. Lift each wing from the oil and dunk it into the buffalo sauce to coat.Transfer to serving plates and serve immediately with the carrots, celery, and ranch. BONUS RECIPE – To make your own vegan ranch! In a small mixing bowl, add the parsley, dill, chives, onion powder, garlic powder, black pepper, and salt. Drizzle in the lemon juice and give it a stir. Let sit for about 5 minutes, soaking up the flavors and wilting the herbs. Add the mayo and stir well. Depending on the kind of mayo you used, you may need to add a little water to thin it out. Do this by the tablespoon until the consistency seems correct, thick but pourable. Taste again for salt and seasoning.The flavors enhance as it sits, so it’s even better the next day! Seal in an airtight container and refrigerate for up to 5 days. Notes ~This recipe makes sixteen wings, which isn’t enough for a party. Well, maybe a party of two! So double or triple or quadruple the recipe if you are in serious Puppy Bowl mode. ~I don’t press the tofu for these. I don’t know, Kate’s might have, but I like the moisture when you bite into one, as well as the fact that it cuts down on a lot of prep time. ~Kate’s tofu wings were rectangles, so I recreated the shape here. You can use any shape you like, but don’t expect any points for authenticity. Here are directions for butchering tofu to end up with the correct shape: 16 sixteen stubby little rectangles. Don’t press the tofu, just a drain and quick little squeeze with some kitchen towels to keep it dry is all you need. Now, let’s process.Use a 14-ounce (400 g)z rectangular block of rectangular tofu,; this will work best. Place the tofu on one of it’s long sides and slice the tofu in half down the middle into two planks, like you’re making an open book. You should now have two large rectangles. Now slice both of them in half the short way. You’ll have 4 four rectangles. Take each rectangle and cut it vertically into 4 four pieces. Ta-da!

serves 6 to 8 If you think Bouef Bourguignon you might automatically think Julia Child. But is Julia Child smiling down on us for this one? Probably not. But damn it’s still delicious. All the wine-kissed smoky satisfaction that you want in Bouef Bouruignon. It’s from the Beef Stew chapter of Fake Meat and it’s...

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serves 6 to 8 photo styling by me, photo by Justin Limoges If you think Bouef Bourguignon you might automatically think Julia Child. But is Julia Child smiling down on us for this one? Probably not. But damn it’s still delicious. All the wine-kissed smoky satisfaction that you want in Bouef Bouruignon. It’s from the Beef Stew chapter of Fake Meat and it’s the recipe that finally got me to embrace jackfruit! All it took was a cast iron grill to change everything. Jackfruit is grilled and charred to rep the beef, along with its trusty sidekick, porcini mushrooms. Lentils add meaty body and smoked paprika brings the bacon kick that vegans love so much. I love toasting slices of garlic for this stew, so don’t you dare get lazy and mince it. Serve over ridiculous amounts of mashed potatoes. Print Jacque’s Bouef Bourguignon Ingredients Ingredients 5 tablespoons olive oil divided 2 20 oz cans green jackfruit in water 2 cups pearl onions 2 cups sliced shallots 1/4 cup sliced garlic 2 cups peeled carrots sliced into 1/4 inch coins 3 tablespoons fresh thyme chopped 4 bay leaves 2 teaspoons smoked paprika 1 teaspoon salt 1 1/2 cups dry red wine Fresh black pepper 1/2 cup green or brown lentils 1 oz dried porcini mushrooms 5 cups vegetable broth or Beefy Broth page XX 2 tablespoons tomato paste 1/4 cup all purpose flour 1/2 cup water To serve: Mashed Potatoes 1/4 cup chopped fresh parsley Instructions Drain and rinse jackfruit. Pat dry. Remove and discard the core from the jackfruit pieces, it looks kind of like a seed. Toss the rest in a mixing bowl with 3 tablespoons of olive oil and a big pinch of salt. Preheat a cast iron grill over medium heat. When pan is hot, place jackfruit in as much of a single layer as possible. You will need to do this in two batches. Grill for about 5 minutes, until charred and smoky, then use a thin metal spatula to toss and grill again for 3 more minutes. Transfer to a bowl and set aside to add back later. In the same mixing bowl, toss pearl onions in 1 tablespoon olive oil and a pinch of salt to coat. Place on the hot grill. Let cook until softened and charred in some spots, flipping occasionally, about 15 minutes. In the meantime, reheat a 4 quart pot over medium high heat. Saute shallots and a pinch of salt in remaining 2 tablespoons olive oil until translucent, 5 to 7 minutes. Add garlic and carrots, saute for about 5 more minutes. Add thyme, bay leaves, smoked paprika, and salt and toss around for a minute. Add wine to deglaze the pan, scraping the bottom with a wooden spatula, and bring to a boil. The liquid should reduce in about 3 minutes. While it’s reducing grind in ample amounts fresh black pepper. Add lentils, porcinis, vegetable broth and tomato paste, cover and bring to a full boil for 5 minutes or so. Lower heat, leave lid ajar for steam to escape, and simmer until lentils are tender, about 30 minutes. In a measuring cup, mix the flour into the water with a fork until no lumps are left. Slowly add the water/flour slurry to the pot, mixing well. Let cook for about 10 minutes, stirring often. If it appears too thick, thin with a little water. Mix in the jackfruit and pearl onions and heat through. Shut off heat and let the stew hang out for about 15 minutes, for flavors to marry. Serve with mashed potatoes and garnish with parsley. Notes ~Double check that the jackfruit is canned in water, not in syrup. You don’t want any sweetness here, even if you wash it off, it would still be super weird. ~Pearl onions are an iconic component to Julia’s recipe, so I use them here. They’re cooked on the grill right after the jackfruit so that you aren’t using too many dishes. But if you leave them out, no big deal. Julia is already disappointed in us so it can’t get any worse.

My new cookbook is available for preorder! It’s out January 10th. Read all about it here. Fake Meat uses every vegan ingredient available to recreate classic meaty dishes at home. This was truly a labor of love. I created the recipes during lockdown, while everyone else was making sourdough. It was an interesting challenge, since...

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My new cookbook is available for preorder! It’s out January 10th. Read all about it here. Fake Meat uses every vegan ingredient available to recreate classic meaty dishes at home. This was truly a labor of love. I created the recipes during lockdown, while everyone else was making sourdough. It was an interesting challenge, since ingredients weren’t always easy to come by, so I had the opportunity to get really creative. There’s plenty of tofu and seitan, but also fun ways to use cauliflower, mushrooms and artichokes to create flaky, juicy, meatiness. And fishiness. And chicky-ness. I even found a way to love jackfruit! (Spoiler: it’s to season and grill it for charred flavor and texture). I’ll be posting that recipe as a sample this week – a beautiful Boeuf Bourguignon from the Beef Stew chapter. Yes, there’s a whole chapter on beef stews! Jacques Beef Bourgignon, styling by me, photo by Justin Limoges There will be preorder incentives coming, so save that proof of purchase. OK, I’ll be posting some samples in the weeks to come and I can’t wait for you to flip through this baby. In the meantime, go check out the preorder page and read more about it.

Baking season is upon us! And before we dive into pumpkin spice, let’s make a sweet stop at chili season.  Cayenne and chocolate is a tale as old as time. Or at least as old as Mayan civilization. These cupcakes will make you the talk of the chili festival. A little cayenne in the batter...

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Baking season is upon us! And before we dive into pumpkin spice, let’s make a sweet stop at chili season. Cayenne and chocolate is a tale as old as time. Or at least as old as Mayan civilization. These cupcakes will make you the talk of the chili festival. A little cayenne in the batter and a simple chocolate glaze are refined and elegant. Top with some spicy pecans, though, to really get everyone in the mood. These are just a little spicy so as not to scare off anyone who absolutely can’t handle heat, but if you’re looking to really do some damage, just double the cayenne in both the cake and the pecans. Originally published in The Superfun Times Holiday Cookbook, which you should totally buy. Photo by VK Rees. Ingredients For the cupcakes: 1 cup unsweetened soy milk (or your favorite nondairy milk) 1 teaspoon apple cider vinegar 3/4 cup granulated sugar 1/3 cup canola oil 1 1/2 teaspoons pure vanilla extract 1 teaspoon grated orange zest 1 cup all-purpose flour 1/3 cup unsweetened cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon cayenne For the pecans: 1/2 cup pecan pieces 1 teaspoon refined coconut oil 2 tablespoons pure maple syrup or agave 1 tablespoon sugar 1/4 teaspoon salt 1/8 teaspoon cayenne pepper For the chocolate glaze: 2/3 cup unsweetened almond milk (or your favorite nondairy milk) 4 ounces bittersweet chocolate, finely chopped 1 tablespoon pure maple syrup Directions Make the cupcakes: Preheat the oven to 350°F. Line a standard-size muffin tin with paper or foil cupcake liners. Spray lightly with cooking spray. In a large bowl, whisk together the milk and vinegar and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the milk mixture and mix vigorously until foamy. Mix in the orange zest. Sift in the flour, cocoa powder, baking soda, baking powder, salt, and cayenne. Mix until no large clumps of flour are left. Fill the lined muffin cups three-quarters of the way. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a cooling rack and let cool completely. Remove from pan when they are cool enough to handle. Make the pecans: Have ready a plate lined with parchment. Preheat a small pan over medium heat. Toast the pecans for 2 minutes. Add the coconut oil and toss to coat. Stir in the maple syrup, sugar, salt, and cayenne and cook until bubbly, about 2 minutes. Spread the coated pecans onto the parchment and let cool. Make the chocolate glaze: In a small pan, bring the milk to a boil over medium heat. Turn off the heat and use a rubber spatula to stir in the chocolate and maple syrup, until smooth. Let cool for about 15 minutes. Assemble: Break the pecans apart into smaller pieces. Spoon the glaze onto the cooled cupcakes. Top with the pecans. Set aside in a cool place to let the chocolate set before serving.

Serves 4 First let’s get this pronounced correctly because you’re saying it wrong: “CA-PRAY-ZAY.”  Great. Moving on, I must tell you that the tomatoes are the most important element. So if it’s just not the season and you can’t find big, juicy, just-off-the vine ‘matos, then don’t bother. Now that those things are cleared up,...

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Serves 4 First let’s get this pronounced correctly because you’re saying it wrong: “CA-PRAY-ZAY.” Great. Moving on, I must tell you that the tomatoes are the most important element. So if it’s just not the season and you can’t find big, juicy, just-off-the vine ‘matos, then don’t bother. Now that those things are cleared up, let’s get CA-RAY-ZAY. Fresh basil, sweet balsamic reduction, olive oil and flaky sea salt make for the simplest but most sublime summer salad. Traditionally, mozzarella is the cheese of choice, but ricotta is not unheard of and almond ricotta is a nice introduction to vegan cheesemaking. Use the fruitiest, fanciest “good stuff” olive oil for this recipe. Recipe notes: ~Balsamic reduction is a tangy, sweet and sticky project that tastes great and is such fun to swirl on a plate. However, caprese doesn’t require it (and, actually, a caprese snob might look down their nose at it) so if you feel like skipping this step, go ahead. Like I said, it’s all about the tomatoes. ~BUT! If you want to make the reduction, here’s how: Pour two cups of balsamic into a small pot, turn the heat on medium-high and bring to a boil. Lower heat and stir every few minutes with a fork, keeping it simmery but not at a full boil. It takes about 20 minutes, but a sticky, syrupy consistency should happen. The liquid will reduce by about half. Err on the side of caution and don’t set the heat too high, or you might end up with a too-stiff concoction. Once it’s thick and syrupy, transfer to a small, sealable container. ~You can use all types of tomatoes here. Don’t worry about shape and size, throw some cherry tomatoes on there! Cut wedges and slices. I kept it simple with slices for this pic, but you don’t have to. Ingredients For the ricotta: 1 1/2 cups slivered almonds 1/2 cup warm water 2 tablespoons olive oil 2 tablespoons nutritional yeast 2 tablespoons fresh lemon juice 1/2 teaspoon salt For the salad: Balsamic reduction (see note) 4 large vine ripened tomatoes Maldon or coarse sea salt Olive oil for drizzling Fresh black pepper 2 cups fresh basil leaves Directions 1 – Make the ricotta. Place the almonds in a high speed blender and pulse into crumbs. Add the remaining ricotta ingredients and blend until thick and pasty, with a ricotta-like texture. Use a rubber spatula to transfer to a well-sealed container, and chill until ready to use. 2 – Assemble the salad by using a spoon to drizzle balsamic reduction on a plate in a circular motion. Place tomatoes on the balsamic. 3 – Dollop on almond ricotta. Drizzle on olive oil and sprinkle with Maldon. Grind some fresh black pepper over everything. Top with fresh basil leaves and serve immediately.

Serves 4 Fried rice is a meal you can have every night of the week and never tire of. I’ve proven this point time and time again; it was my go to when ordering takeout for most of my life in Brooklyn. But the home cook has to get it right: keep the heat high...

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Serves 4 Fried rice is a meal you can have every night of the week and never tire of. I’ve proven this point time and time again; it was my go to when ordering takeout for most of my life in Brooklyn. But the home cook has to get it right: keep the heat high enough to sear each ingredient. A wok is the ideal vessel, but a large cast iron is fine, too. There’s something so seductive about smoky meatiness with tropical juiciness and this fried rice satisfies with the combo of porq and mango. The flavor is zhuzhed up with ginger, lime and star anise for the most winningest formula. Getting the fruit a little caramelized is clutch for the most intense experience. Suprerfirm tofu marinaded in some stuff makes a really nice, meaty porq! But, truth be told, you can use any protein here (seitan? tempeh? vegan sausages from the store?) and skip the whole marinade thing, you’d still have a really nice, quick meal. Recipe notes: ~I was a fried rice dummy until I learned that cold rice is key. Maybe you have some leftover rice hanging out? Awesome! If not, for best results, cook the rice and then spread it out on a sheet pan to cool completely. This way, it won’t clump together. Once cool, you can store in tupperware to use later on. If you’re really rich and lazy, some supermarkets sell frozen jasmine rice that you can use in this recipe straight from the freezer. Just allow some extra cooking time. ~I love the rich butteriness that coconut oil brings to fried rice, but olive oil would work just fine, too. ~If you don’t have beet powder hanging around, are you even vegan? It’s ok. Just dice up a small beet and add it to the marinade. It will release its juices and dye your tofu just the same. Simply remove the pieces before cooking the tofu or you’ll end up with beet in your fried rice. Which, actually, is not a big deal. Ingredients 14 oz package superfirm tofu cut into 1/2 inch cubes Marinade for Tofu Porq: 1/4 cup apple cider vinegar 1 tablespoon beet powder 1 cup vegetable broth 1/2 teaspoon liquid smoke 2 tablespoons pure maple syrup 1/4 cup tamari 1 tablespoon olive oil 2 teaspoon garlic powder For the Fried Rice: 3 tablespoons refined coconut oil, divided 2 cups cubed mango 1 small red onion, diced medium 1 bunch scallions, white and light green parts thinly sliced, dark green parts in 1 inch slices 3 star anise 2 cloves garlic, minced 2 teaspoons minced ginger 1/2 cup fresh chopped cilantro 4 cups cooked and cooled jasmine rice (or frozen prepared) 1 tablespoon sriracha 1 tablespoon tomato paste 2 tablespoons tamari or soy sauce 1 tablespoon fresh lime juice 1 teaspoon agave Directions Make the tofu porq: 1 – Mix together all marinade ingredients in a shallow bowl. Add the tofu cubes and toss to coat. Marinade for an hour, stirring occasionally. 2 – Preheat a large cast iron pan over medium high heat. Spray with cooking spray. Sear the tofu, flipping often, for about 7 minutes, until nicely browned on most sides, it doesn’t have to be perfect. Turn off heat while you begin the fried rice. Make the rice: 1 – Preheat a large wok over medium-high heat. Sear mango in one tablespoon of oil. Sear for about 4 to 5 minutes to caramelize a on a few sides. Transfer to the pan with the tofu. 2 – In another tablespoon of oil, saute the onion, scallion and star anise with a pinch of salt, for 3 minutes, just to sear slightly. Add the garlic and ginger and saute for about a minute. 4 – Add the last tablespoon of oil and the rice and fry for about 5 minutes, using a thin metal spatula to flip and toss, making sure it doesn’t stick to the pan. Use spray oil to help keep things from sticking. 5 – In a mug, use a fork to mix together sriracha, tomato paste, tamari, lime juice and agave until the tomato paste is relatively smooth. 6 – Drizzle the liquid mix into the rice, tossing to coat. Cook for 3 more minutes. 7 – Add the pork and mango and toss. Taste for salt and seasoning. Remove star anise pods. Serve!

makes 1 dozen balls “You eat with your eyes first.” Well, your eyes are about to feast. Yes, these mozzarella balls are creamy, tangy, and rich. But they are also absolutely beautiful, floating in brine, looking straight out of an Italian deli. “But how can I, who has never achieved anything in my life, make...

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makes 1 dozen balls “You eat with your eyes first.” Well, your eyes are about to feast. Yes, these mozzarella balls are creamy, tangy, and rich. But they are also absolutely beautiful, floating in brine, looking straight out of an Italian deli. “But how can I, who has never achieved anything in my life, make these?” you might wonder. And the answer isn’t years of study in a cheese cave. It’s an ice cream scoop, a high-speed blender, and some ice water. This method was perfected by Miyoko Schinner, of Miyoko’s cheese fame. Recipe notes: ~Make sure to use agar powder, not flakes. And if you want to substitute, it’s on you, but I highly recommend just using the exact ingredients and you will get excellent results! ~These balls do melt. They don’t get, like, AS melty as some store-bought vegan mozzarellas, but they do work great on pizzas and even in grilled cheese. Definitely flatten the balls or break them apart for best results. ~BUT! I really like them raw. They are super yum in a capers with heirloom tomatoes, olive oil salt and plenty of basil. Ingredients 2 teaspoons agar powder 1 1/2 cups whole unroasted cashews 2 tablespoons refined coconut oil, melted 1 tablespoon apple cider vinegar 1 tablespoon fresh lemon juice 2 tablespoons nutritional yeast flakes 1 teaspoon onion powder 1 1/2 teaspoons salt, plus more for brine 3 tablespoons tapioca starch Directions In a large coffee mug or glass measuring cup, mix the agar powder into 2 cups water and let sit for about 30 minutes. In a high-speed blender, blend the cashews, coconut oil, apple cider vinegar, lemon juice, nutritional yeast, onion powder, salt, and tapioca with agar and water mixture until completely smooth, about 2 minutes. Scrape down the sides of the blender with a rubber spatula to make sure you get everything. Transfer to a saucepot. Heat over medium and cook, stirring often with a rubber spatula, until the cheese mixture is thick and glossy and pulling away from the sides of the pot, about 10 minutes. Fill a 6-quart pot or bowl halfway with water and add about 15 ice cubes. Salt it well so it tastes like seawater.This is the brine for the mozzarella. Use an ice cream scoop to scoop a cheese ball into the ice water. Dip the ice cream scooper all the way into the ice water to release the ball. It will firm up and start setting right away. Continue until all the mixture is used. Cover the container, refrigerate, and let the cheese set for at least an hour. It’s ready to use!

This week, we're recreating the never-seen, entirely-conceptual tossed salad and scrambled eggs from the theme song to the greatest sitcom of all time, Frasier. What will this Babish fellow dream up next? Stay tuned after the episode to find out! Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

This episode is sponsored by Squarespace. Head to http://bit.ly/squarespacebabish to save 10% off your first purchase of a website or domain using code BABISH. On this episode of Best with Babish, we're trying over 20 pop tart flavors! Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter 0:00 - Intro 2:26 - Frosted Brown Sugar Cinnamon 5:47 - Frosted Blueberry 7:09 - Frosted Strawberry 9:11 - Unfrosted Brown Sugar Cinnamon 11:00 - Unfrosted Strawberry 11:27 - Frosted Cherry 13:52 - Frosted Raspberry 15:20 - Frosted S'mores 16:56 - Frosted Cookies n' Cream 17:43 - Frosted Hot Fudge Sundae 18:46 - Frosted Chocolatey Chip Pancake 19:39 - Frosted Cinnamon Roll 21:26 - Girl Scouts Frosted Thin Mints 22:08 - Girl Scouts Frosted Coconut Caramel 23:02 - Fantastic 4 First Steps Blue Raspberry 24:24 - Frosted Banana Bread 25:30 - No Chill Sugar Cookie 27:31 - Frosted Strawberry Milkshake 28:37 - Frosted Lemon Blueberry Crumble 29:50 - Frosted Confetti Cupcake 30:39 - Strawberry Pastry Bites 32:41 - Strawberry Crunchy Poppers 34:19 - Brownie Crunch Poppers 35:32 - Final Rankings

On this special episode of Best with Babish, we're making and trying your strangest struggle or low-budget meals! You can view all of these recipes HERE: https://docs.google.com/document/d/1nT0kK77qzXebfro2W6yjGr8aCv6izg76ZxVJaNZhhLQ/edit?usp=sharing Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter 0:00 - Intro 0:36 - Egg Rice 2:56 - Shin Hot Dog Fried Rice 6:26 - Sh*tty Ass Risotto 9:55 - Marm-eans on Toast 12:44 - Not-Quite-Chili 14:30 - Gochujang Dahl 17:41 - Spicy Peanut Ramen 19:32 - Bacon Egg Fried Ramen 21:45 - F*ck Off! I'm Drunk! 25:08 - Congee 27:40 - Spaghetti Neopolitan 31:44 - Lentil Sloppy Joe's 34:34 - Final Thoughts

Thank you Cometeer for sponsoring this episode! Check out the Discovery Box here: http://cometeer.com/bingingwithbabish On this special episode with Aaron Paul, we're trying and ranking odd caviar combinations: mac and cheese, corn dogs, and even ice cream! To check out Aaron's caviar: https://www.theonlycaviar.com/ Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

On this episode of Anything with Alvin, we're trying 32 different ways to make scrambled eggs! Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

Austin, TX is home to LeRoy and Lewis-a BBQ restaurant that has earned a Michelin star. I was fortunate enough to visit on my last road trip, and then I had to head back to the studio and see if I could recreate it at home. Special thanks to @challengebutter for helping me elevate these dishes. Full episode on YT.

Bon Appétit joins Chef Jassimran Singh, Executive Chef at Michelin Star restaurant Crown Shy, to make their signature grilled chicken. Perfected by the late Chef James Jamal, Crown Shy’s grilled chicken is their number one dish–so popular that guests make reservations just to enjoy it. 00:00 Intro 00:43 Breaking down the chicken 02:38 Marinating the chicken 04:44 Making Citrus Gastrique 06:49 Making signature hot sauce 08:44 Grilling chicken 10:54 Carving and plating Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Bon Appétit spends a day on the line with Chef Martel Stone, Chef de Cuisine at Dōgon, an acclaimed Afro-Caribbean fine dining restaurant in Washington, DC. Open for just 10 months, Dōgon is the second restaurant from James Beard Award-winning Chef Kwame Onwuachi and has quickly gained national recognition as one of America’s best new restaurants. Read more about Dōgon and the rest of 2025's best new restaurants here: https://www.bonappetit.com/story/best-new-restaurants-2025 00:00 Intro 01:08 Team Check-in 02:15 R&D Corn Egusi Stew 08:34 Making the Lamb Terrine 11:12 Taste Crab Hoe Cakes 13:09 Sous-Chef Meeting 14:28 Service Prep Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Chef Lucas Sin discovers how bamboo-pressed noodles get made in Hong Kong. These noodles are a dying art form, with only a couple of shops still making them the traditional way. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Today, Bon Appétit meets Chef Lucas Sin in Hong Kong to try Bamboo-pressed Noodles. These noodles are rare and an iconic part of Hong Kong’s street food legacy, with only a handful of places still making them the traditional way by hand. Using nothing but eggs and flour, these springy noodles are pressed with a 40-year-old bamboo pole and then transformed into the perfect bowl of wonton noodle soup. Featuring: Lau Sum Kee Noodle (Original Location) 48 Kweilin Street, Sham Shui Po, Kowloon Lau Sum Kee Noodle (Second Location) Hong Kong, Sham Shui Po, Fuk Wing St, 80號號地舖 Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Bon Appétit joins Chef Joel Chidensee Watthanawongwat of Soothr to make his perfect pad thai recipe. Soothr is one of New York City’s hottest Thai restaurants, focusing on Yaowarat cuisine. Learn how Watthanawongwat elevates this traditional Thai street food dish, from the importance of using fish sauce (not soy sauce!) to making his signature egg net. 00:00 Intro 00:39 Soaking the noodles 01:28 Making the sauce 03:31 The egg net 05:05 Cooking the Pad Thai Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Bon Appétit spends a day on the line with Pat LaFrieda, head butcher at Pat LaFrieda Meat Purveyors. Supplying meat to the most notable restaurants and hotels for over a century, Pat LaFrieda processes hundreds of thousands of pounds of meat a day and is home to the world’s largest dry-aging room. Take a look inside their operation and see what it takes to become America’s most celebrated butcher facility. 00:00 Intro 01:10 Machine inspection 03:08 Processing order on laser machine 06:09 Burger prep check-in 09:48 Train team on new cuts 14:30 Selecting meat for dry-age room 18:26 Thermal drone surveillance Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Bon Appétit joins Chef Ed Szymanski of Lords, an English-style bistro in New York City, to make his version of a perfect scotch egg. From achieving the perfect fudgy yolk to mastering the golden, crispy exterior, every step focuses on balancing the ideal egg-to-sausage ratio. As a staple on their menu, where hundreds are crafted daily, it’s safe to say Lords have perfected their formula. 00:00 Intro 00:42 Preparing the eggs 01:29 Making the sausage 04:20 Wrapping the egg Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Bon Appétit joins world-renowned Chef Jean-Georges Vongerichten at his NYC seafood restaurant, The Fulton, to share his take on the perfect lobster roll recipe. Using only the freshest lobsters and homemade mayonnaise, Chef Jean-Georges shares his secret to building a gourmet lobster roll that’s bursting with flavor. 00:00 Intro 00:32 Cooking the lobster 01:50 Making mayonnaise 03:18 Cracking the lobster 05:14 Mixing lobster salad 06:19 Cooking gaufrettes potatoes 07:49 Toasting the bun 08:26 Building the rolls Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Bon Appétit joins Chef Meherwan Irani to explore Mumbai’s street food scene at Muthu Dosa Corner in Dadar. Known for his fast-paced skills and signature Rajinikanth-style dosas, Muttu Anna has earned a reputation as one of the city's true dosa masters. Watch as he crafts five perfectly crisp dosas at once with unmatched speed, precision, and flair. Inspired by the legendary Indian actor Rajinikanth, Muttu Anna's dosa-making is part performance, part tradition, and all flavor. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside. 00:00 Intro 00:42 Preparing the fish 02:37 Preparing the potatoes 04:35 Making the tartare sauce 06:17 Frying the chips 07:28 Making the Batter 10:34 Frything the fish with chips 13:33 Plating Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Bon Appétit spends a day on the line with Jason Chow, co-owner and head butcher of The Local General Store in Honolulu, Hawai'i. As the first all-local butcher on O'ahu, Jason and his team are on a mission to make sustainably sourced, locally raised meat more accessible to the local community. Director: Maria Paz Mendez Hodes Director of Photography: Clark Davis Editor: Misa Qu Talent: Jason Chow Senior Creative Producer: Mel Ibarra Line Producer: Jamie Rasmussen Associate Producer: Oadhan Lynch Production Manager: Janine Dispensa Production Coordinator: Alexis Winston Camera Operator: Brock Ladd Assistant Camera: Noa Hall Sound Recordist: Tobi Nova Production Assistant: Dymond Cabildo Director, Post Production: Nicholas Ascanio Supervising Editor: Eduardo Araujo Assistant Editor: Fynn Lithgow Colorist: Oliver Eid Director of Content; Production: Ali Inglese Senior Director; Creative Development: Dan Siegel Senior Director; Programming: Jon Wise VP; Head of Video: June Kim Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Join Bon Appétit as we spend a day on the line with chefs Jacob Serebnick and Julian Geldmacher, co-owners of Ceres Pizza, a standout pizzeria located in New York City's Lower East Side. Jacob and Julian first crossed paths while working together at a 3-Michelin-starred restaurant. They later followed their passion to launch Ceres Pizza, built from the ground up with no outside investors–just a shared dream to create exceptional, handcrafted pizza. Director: Ian Stroud Director of Photography: Carlos Araujo Editor: Jared Hutchinson Talent: Jacob Serebnick Senior Creative Producer: Mel Ibarra Line Producer: Jamie Rasmussen Associate Producer: Oadhan Lynch Production Manager: Janine Dispensa Camera Operator: Justin Newman Assistant Camera: Mickey Staten Sound Recordist: Rachel Suffian Post Production Supervisor: Andrea Farr Supervising Editor: Eduardo Araujo Assistant Editor: Billy Ward Director of Content; Production: Ali Inglese Senior Director; Creative Development: Dan Siegel Senior Director; Programming : Jon Wise VP; Head of Video: June Kim Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Today, Bon Appétit spends a day on the line with Chef Keoni Regidor, the head chef of Lehua, a new restaurant bringing fresh energy to Hilo, Hawai'i. At Lehua, traditional Hawaiian ingredients meet modern culinary techniques to create a menu that’s rooted in heritage and innovation. With a focus on sustainability and a deep respect for local culture, Chef Keoni is reimagining what Hawaiian cuisine can be. 00:00 Intro 00:57 Arrival 01:21 Checking Prep List 01:56 Butchering the Pig 07:28 Receiving Deliveries 08:26 Cleaning Whole Fish 10:50 Cutting the Fish 12:57 Prepping the Line 14:11 Service Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Today, Bon Appétit joins chefs Meherwan Irani and Hussain Shahzad in Mumbai to explore the world's busiest street food destination. Mohammed Ali Road is at the heart of Mumbai’s Muslim community and home to some of the best and busiest street food stalls in the world. Discover why this one street is considered a must-visit for any food lover in Mumbai. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Join us as we say goodbye to Summer! Always a fun time!

Buongiorno! Time for some comfort food this week and I couldn't get my mother's stuffed peppers out of my head. Ive made them twice this week (that's how good they are) and had to share them with you. They are so good, so easy and ohhhhhh so delicious you will simply LOVE them! Recipe Below! RECIPE: 4 Large or 6 Smaller Bell Peppers 1/2 cup of Long Grain Rice, rinsed and cooked half way through(I measured the half cup dry then cooked it and cooled it) 1lb of Ground Beef 2 cloves of garlic, minced 1/4 cup of Parsley, finely chopped 1/2 cup of Parm 1/2 cup of Diced Provolone or Mozzarella 24oz (28 will work just fine) of Passata Basil Salt Olive Oil Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale

Hi friends, here'e the much awaited recipe for my homemade kaiser rolls. Super easy but ph so very delicious! Chewy, tender and soft, they are sensational! Recipe Below! RECIPE: 3.5 Cups of All Purpose Flour 1/2 cup of Semolina 2 tsp of Instant Yeast 2 tsp of Sugar 2.5 tsp of Salt 1-3/4 cups of Warm Water when you score your rolls and they need to rest for an hour, thats the time to preheat your oven to 425 degrees, you want the oven to be really hot when you go to bake them. about 15 minutes before you bake them, place a small baking pan on the bottom rack of the oven, once you add the rolls in (middle and top rack) add about half a cup of ice cubes to the pan on the bottom, then close the door quickly, bake them for 25 minutes until golden, then allow them to cool completely before serving .

Hi friends, don't let summer slip by without making a peach cobbler to soak up every last bit of those sweet summer peaches! Linking the recipe below for you! Add in a handful or two of blackberries of you have them, really kicks things up a notch! RECIPE: https://www.laurainthekitchen.com/recipes/peach-cobbler/

Hi Friends! Soak in the last of this beautiful summer weather with me by firing up the grill and making this absolutely delicious salmon recipe I just know you will love! It's so easy and simple but flavor packed! RECIPE: 4 Salmon Filets, with skin on 2 Tbsp of Honey 2 Tbsp of Olive Oil Zest and Juice of 1 Lime 2 tsp of Chili Powder 1 tsp of Smoked Paprika 2 tsp of Garlic and Herb Seasoning 1 tsp of Onion Powder Salt and Plenty of Black Pepper For the Salsa: 2 or 1 Big Mango, diced 1/2 of a Red Bell Pepper, diced 1/4 of a Red Onion, diced Cilantro, chopped 1 Jalapeno, seeded and diced Lime Little Olive Oil Salt to taste Follow me here for more delicious recipes! FB: Laura in the kitchen IG: Mrsvitale Website: www.Laurainthekitchen.com

I absolutely LOVE this recipe and I know you will too! It's actually quite easy and one of Southern Italy's favorite Lemon desserts and for good reason! RECIPE: For the Crust: 1 1/2 cups of All Purpose Flour 2 Tbsp of Granulated Sugar 1/4 tsp of Salt 1/2 cup (1 stick) of Unsalted Butter, Cold, cut into pieces 1 Egg 3 Tbsp of Cold Water For the Custard: 2 1/2 cups of Whole Milk 4 Tbsp of Granulated Sugar 4 Egg Yolks Zest of 1 Whole Lemon Plus 1 Tbsp of Juice 3 Tbsp of Flour 1 Tbsp of Cornstarch Vanilla Extract For the Ricotta Cream: 1 cup of Fresh Ricotta 2 Tbsp of Granulated Sugar Follow me on IG: mrsvitale Facebook: Laurainthekitchen Recipe Website: www.lauraithekitchen.com

This spiced grilled spatchcocked (calm down I can hear you laughing) chicken is next level. Juicy, smoky, perfectly charred—and the flavor is literally insane!! Serve it with my sauce from my Peruvian chicken and It’s gonna knock your socks off! Recipe below for the spice rub and directions for grilling! Marinade 1 tbsp of brown sugar 1 tbsp of garlic and herb seasoning 1 tbsp of chili powder 1 tsp of cumin 1 tsp of oregano 2 tsp smoked paprika Plenty (don’t be shy) of salt Juice and zest of 1 lime (or 2 if they aren’t very juicy) 2 tbsp of olive oil Allow to marinade about 6 hours, longer if you can. The key to cooking this to absolute perfection is to do an indirect grill for most of it. Turn on half the burners on your grill as hot as they go, allow to preheat for 10-15 minutes (should be around 375-400 degrees) once there, place the chicken, skin side up, on the opposite side of the grill (where the burners are off) cook it low and slow until the temperature reaches 140 never flipping it. When there, carefully lift the chicken and flip it directly over the hot side and let it get to 165 degrees and that skin to really crisp up and char. I like to flip it back on the cut side for 5 minutes at the end and that’s it. Works perfectly every single time!

Potatoes, eggs & hot dogs , an Italian childhood classic that fed generations and still hits every time. Sure, it’s not fancy… but ask anyone who grew up on this and they’ll pick it over filet mignon any day. Bonus points if you eat it in a sandwich by the beach like a true Italian (I swear it tastes even better at the beach) it’s such a humble thing but I think many many cultures relate to how special dishes like these really are for the soul! Approx recipe and instructions below! 3 medium size russets, peeled and thinly sliced 4 to 6 hot dogs (all beef for me) slices up 6 eggs Plenty of grated parm Plenty of S&P Olive oil I like cooking the potatoes in some olive oil over medium heat until they are about half way cooked (season them with a pinch of salt and pepper) then once there, add the hot dogs and continue cooking until the potatoes are fully cooked, add in the whisked egg and cheese mixture and cook until golden and set on the bottom, I use a fish spatula to kind of “slice it” into 1/4 pieces so it’s easier to flip but honestly this DOES NOT have to be perfect, it’s rustic home food. Cook until fully set then sprinkle more parm and enjoy every single bite!

Hi Friends, blueberries are so good at the moment I wanted to remind you to make a batch of these DELICIOUS muffins because trust me when I say, they are sensational and simply the best blueberry muffins ever ever ever!! Recipe Below! RECIPE: https://www.laurainthekitchen.com/recipes/the-best-blueberry-muffins/

The garden is overflowing with banana peppers and jalapeños and I’ve already made 8 jars of each of pickled peppers (I share with friends don’t you worry!) and they really are THEEEE BEST!!!!!! The brine is the same for both but obviously the jalapeños are spicier and have more of a ”crisp” to them than the banana peppers and we just love them so much!! The difference is, since the jalapeños are a big harder and tougher, they sit in the hot brine for 10 minutes and the banana peppers only 7. Recipe and method linked below! PER BATCH: 15-18 peppers (depending on the size) 4 cloves of garlic, thinly sliced 1 cup of distilled white vinegar 1 cup of water 3 tbsp of sugar 1 tbsp of salt (I use coarse kosher salt, if using fine salt use 2tsp) Add the water, vinegar, sugar and salt to a saucepan, bring to a boil, once sugar has dissolved, add the sliced peppers and garlic, allow to sit in the hot brine for 10 minutes (7 for banana peppers) then using a slotted spoon remove them to a jar, allow the brine to cool to room temp and once everything has cooled, fill the jar with the peppers with the cooled brine to cover the peppers then put the lid on and refrigerate. They are ready to eat in just a couple days and you can literally eat them with anything! In this video I did the jalapeños first then brought the liquid back up to a boil for the banana peppers and repeated the same step so I didn’t have to make 2 separate batches of brine. They turn out perfect every time! These are meant to be stored in the refrigerator they are NOT shelf stable so keep that in mind!

Hi besties! Just you wait until you take a bite of this incredible bread pudding, you will be obsessed!! IT really is so sensational and I just know you will love it! RECIPE: For the Peaches: 1 Tbsp of Unsalted Butter 6 Large Yellow Peaches, ripe but not mushy, peeled and cut into chunks (see notes below on an easy way to do this) 1/2 cup of Brown Sugar 1/2 tsp of Cinnamon (or 1 full tsp if you want a stronger flavor) Juice of 1/2 Lemon For the Bread Pudding: 1 Loaf (about 16 to 20 oz) of CHalla Bread, cut into cubes 2 cups of Whole Milk 1 cup of Heavy Cream 6 Eggs 1/2 cup of Granulated Sugar 2 tsp of Vanilla Extract Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:08 - Cook the Peaches 02:00 - Make the Custard 03:01 - Cut the Bread 03:17 - Assemble 05:21 - Bake 06:46 - Dig In! Fan Mail: Laura Vitale PO Box 300 Minotola NJ 08341

The #1 question I’m asked is why I stopped uploading to YouTube. The fact is, I didn’t. I upload more often than ever, but so many of you aren’t seeing my videos. If you want to keep me in your feed, perhaps leave a comment, or a like, or make sure you have the bell turned on. I love you all, and I hope to continue to see you all in my comments.

A fantastic summer recipe you will absolutely love and put on rotation. It's simple and easy but the flavors are sensational and all together they balance each other so well. I hope you enjoy this one! For the Chicken: 2lb of Boneless, Skinless, Chicken Thighs Olive Oil Squeeze of a Lemon 2 Tbsp of Garlic and Herb Seasoning Salt (if your seasoning is salt free) 1 Tbsp of Smoked Paprika For the Hot Honey: 5 Tbsp of Honey 3 Tbsp of Hot Sauce, I use Franks, use less if using something like tabasco Little Squeeze of Lemon For the Corn Salad: 4 Ears of Corn Handful of Cherry tomatoes, quartered 1/4 cup of Chopped Cilantro Juice of 1/2 Lime Drizzle of Extra Virgin Olive Oil

Hi Friends, I know this recipe is a familiar one but you know I love sharing what we really eat and what I really cook on a regular basis and summer simply wouldn't be complete if this wasn't on the table on a weekly basis, it's truly THAT good and something I've been eating virtually my entire life. It's hard to give you exact measurements for this but I'm giving you an idea below and as always, remember to make it your own, taste and stir until you're satisfied with your end product. xoxo RECIPE: 1 cup of Arborio Rice, measured raw and not rinsed 1-14oz can of Corn Kernels, drained 2-5oz cans of Tuna Packed in Olive Oil Handful of Cherry Tomatoes, quartered 1 to 2 Carrots, depending on size, peeled and diced Handful of Green Beans, cut into small pieces Parsley Plenty of Salt 2 Hard Boiled Eggs, chopped A Good Amount of Extra Virgin Olive Oil, about 1/2 cup Splash of Red Wine Vinegar

Hi my friends, I just had to reshare this recipe with you to remind you how incredible something so simple can be when using in season, fresh ingredients. I picked tomatoes from my garden and had us a great lunch in under 20 minutes. The recipe amounts are estimates, this is real home cooking, little bit of this, little bit of that kind of thing and that's always my favorite recipes to share because it allows you to really play around and personalize a dish to your exact liking. Hope you make it and enjoy it as much as we do! RECIPE: 8oz of Medium Cut Pasta of choice Couple Cups of Cheery Tomatoes, halved 3 Tbsp of Extra Virgin Olive Oil 2 Cloves of Garlic, smashed Fresh Basil Salt to taste Plenty of Parm

Whether you’re making it for a holiday celebration or for an after-dinner dessert, this indulgent and rich tart will satisfy your sweet tooth. We show you how to make a toasted white sesame tart with bittersweet chocolate ganache. Complete with a crumbly crust, each bite is full of chocolate flavor and the crunch of the baked sesame seeds.

Experience the rich flavors of Rome with Rigatoni Alla Zozzona! This pasta recipe combines the best of amatriciana and carbonara, with a savory twist of sausage, guanciale, and creamy egg yolks. Each bite brings the fusion of smoky, salty, and hearty flavors that make this an underrated Italian classic. Full Story: https://www.seriouseats.com You Might Also Like... Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: https://youtu.be/adBrsIP9n8g Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: https://youtu.be/4uU6DwAi2S8 How to Season a Wok: https://youtu.be/ndv-uT94BGM Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. Pasta Alla Zozzona is a Taste of Rome

Learn how to make this irresistible Crispy Kimchi Cheese Rice, a fusion dish that’s bursting with exotic flavors and unique textures! This recipe combines the tangy spice of kimchi with savory cheese and crispy rice, creating the perfect balance of flavors. It’s an easy, satisfying meal that transforms your leftovers into a new favorite comfort food. Full Story: https://www.seriouseats.com You Might Also Like... Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: https://youtu.be/adBrsIP9n8g Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: https://youtu.be/4uU6DwAi2S8 How to Season a Wok: https://youtu.be/ndv-uT94BGM Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. Crispy Kimchi Cheese Rice Recipe

Crispy on the outside and tender on the inside, this classic southern appetizer tastes even better when made from home. We show you how to make fried green tomatoes with a delicious remoulade dipping sauce!

With chunks of dill pickle and crunchy panko crumbs sprinkled throughout, this creamy appetizer will quickly become a go-to party favorite recipe. We show you how to make a fried pickle dip with freshly chopped dill and potato chips!

These sugar cookie ice cream sandwiches are a summertime dream dessert. Learn how to make easy summer fruit ice cream sandwiches using naturally sweet fruit preserves and vanilla ice cream!

Learn how to make delicious honey butter toast! This simple yet irresistible treat combines the rich flavor of sweet honey and plenty of fresh fruit on perfectly toasted bread. We’ll guide you through the quick and easy steps to create this snack that’s perfect for breakfast, brunch, or a sweet treat any time of day. Full Story: https://www.seriouseats.com You Might Also Like... Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: https://youtu.be/adBrsIP9n8g Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: https://youtu.be/4uU6DwAi2S8 How to Season a Wok: https://youtu.be/ndv-uT94BGM Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. How to Make Honey Butter Toast

Earthy beets meet sweet cherries in this eye-catching and refreshing sweet-tart-savory soup recipe. Learn how to make a chilled beet and cherry soup to cool off the guests of your next summer party.

Learn how to make delicious Falafel Smash Tacos with an easy-to-follow recipe. Combining crispy homemade falafel with fresh vegetables and a tangy sauce, these tacos are a perfect fusion of Middle Eastern and Mexican flavors. Perfect for a quick and healthy meal, these plant-based tacos are sure to become a favorite in your household. Full Story: https://www.seriouseats.com You Might Also Like... Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: https://youtu.be/adBrsIP9n8g Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: https://youtu.be/4uU6DwAi2S8 How to Season a Wok: https://youtu.be/ndv-uT94BGM Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. How to Make Falafel Smash Tacos

Use this recipe to make an amazing Cabbage Tarte Tatin! Perfectly caramelized cabbage pairs with a flaky pastry crust for a unique twist on a classic French dish. We’ll guide you through each step, from prepping the cabbage to achieving that golden, crispy finish. Ideal for a savory side or a vegetarian main course, this recipe is sure to impress. Full Story: https://www.seriouseats.com You Might Also Like... Fuchsia Dunlop & Sichuan Flavors: Málà (Numbing & Spicy) | Boiled Beef in Fiery Sauce: https://youtu.be/adBrsIP9n8g Fuchsia Dunlop & Sichuan Flavors: Fish Fragrant | Braised Eggplant: https://youtu.be/4uU6DwAi2S8 How to Season a Wok: https://youtu.be/ndv-uT94BGM Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. How to Make Cabbage Tarte Tatin

Serve this Asparagus Upside Down Sheet-Pan Dinner as a main course or as a side for an unforgettable evening.

Contributor Jenny Dorsey has a conversation with famed Catalonian chef Sergi de Meià about mussels escabeche, then walks us through the steps to make this classic Spanish dish at home. Mussels escabeche features plump mussels in an aromatic marinade of olive oil, vinegar, garlic, herbs, and spices—perfect as a drinking snack, appetizer, and more. Mussels Escabeche Recipe: https://www.seriouseats.com/recipes/2020/10/mussels-escabeche.html Subscribe to Serious Eats on YouTube: https://bit.ly/2BIlM59 *CONNECT* Facebook: https://facebook.com/seriouseats Instagram: https://instagram.com/seriouseats Reddit: https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.

Sunny Lee pays tribute to one of her all-time favorite Korean banchan, pa-muchim: a marinated scallion salad of raw shaved onions and scallions dressed with mustard, vinegar, gochugaru, and sesame oil. With her take on this recipe, she turns an accident into inspiration and creates a recipe that you'll want to make again and again. Full Story: https://www.seriouseats.com/recipes/2020/10/charred-brussels-sprouts-leeks-banchan.html For more recipes by Sunny Lee: https://www.seriouseats.com/user/profile/sunny-lee You Might Also Like... Gamja Bokkeum with Sunny Lee: https://www.youtube.com/watch?v=3Cc-JbAzV9s Lamb Biryani with Nik Sharma: https://www.youtube.com/watch?v=gxoQyKWAD8k The Best Way to Mince Garlic: https://www.youtube.com/watch?v=ZQd3hFf26R8 French Onion Soup Tarte Tatin: https://www.youtube.com/watch?v=q9lPMmbeIak Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.

Gamja bokkeum is a simple glazed potato banchan you won't be able to stop making, or eating. Writer and Serious Eats Contributor, Sunny Lee shows you how to quickly whip up these irresistible spuds that will hog the spotlight from any main dish. Full Story: https://www.seriouseats.com/recipes/2020/02/korean-soy-glazed-potatoes-gamja-bokkeum-recipe.html For more recipes by Sunny Lee: https://www.seriouseats.com/user/profile/sunny-lee You Might Also Like... Lamb Biryani with Nik Sharma: https://www.youtube.com/watch?v=gxoQyKWAD8k The Best Way to Mince Garlic: https://www.youtube.com/watch?v=ZQd3hFf26R8 French Onion Soup Tarte Tatin: https://www.youtube.com/watch?v=q9lPMmbeIak Romesco Sauce: https://www.youtube.com/watch?v=FqMBoFzvTEM Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.

Biryani is a celebration of aroma, color, and flavor, with perfectly cooked, fluffy grains of scented basmati rice and tender chunks of spiced lamb. Nik Sharma shows us how to make this spectacular dish at home (along with special guest, Paddington Sharma). Full Story: https://www.seriouseats.com/recipes/2020/07/lamb-biryani.html For more Nik Sharma, check out his new book-- The The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes: http://abrowntable.com/the-flavor-equation You Might Also Like... Gamja Bokkeum with Sunny Lee: https://www.youtube.com/watch?v=3Cc-JbAzV9s The Best Way to Mince Garlic: https://www.youtube.com/watch?v=ZQd3hFf26R8 French Onion Soup Tarte Tatin: https://www.youtube.com/watch?v=q9lPMmbeIak Romesco Sauce: https://www.youtube.com/watch?v=FqMBoFzvTEM Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.

Eat thoughtfully, live joyfully.

It’s Bastille Day—and also Euro Summer week here at Food52—so we’re leaning all the way in with a roundup of our favorite French recipes to help you fête like you're picnicking beneath the Eiffel Tower (or at least pretending to at your dining table).

From classics Julia Child would definitely approve of (hi, beef bourguignon and crème brûlée) to a few breezier, “lazy girl” picks that rely on good butter, flaky pastry, and fresh herbs, this lineup has something for every level of ambition. There’s plenty of cheese, a generous amount of wine, and more than one dish with an egg on top—just as the French intended.

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We’ve all been there: sitting on the floor at your gate, clutching a sad airport meal, wondering how your relaxing vacation turned into a stress spiral. With fewer air traffic controllers and a jam-packed summer travel season, canceled and delayed flights are basically a guarantee. I’m curious if you’ve noticed similar stuff and how you’re beating the travel woes—let me know.

But one brand wants to turn that chaos into happy hour. For two days only—July 17 and 18—Cayman Jack (yes, the margarita in a bottle brand) is opening The Cayman Club: A Missed Flight Lounge at JFK’s TWA Hotel. And the only way to get in? Show proof of a delayed, canceled, or missed flight.

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It’s Euro Summer Week! Stay tuned for more stories, recipes, and travel tips—and tell us how you’re having your own.

Around this time every year, it feels like everyone you know is either in Europe, just got back from Europe, or plotting how to get there. (And yes, we’ve all Googled how much a last-minute flight would be. Spoiler: too much.)

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It's Euro Summer Week! Stay tuned for more great recipes, stories, and travel tips.

I was only eight years old the first time I stepped foot on the Amalfi Coast, and many of my memories of the place are striking and vivid—as if I had just come back from a trip. But because I was so young, others are fleeting and imperfect.

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There are two kinds of people in this world: those who order the fries for the table, and those who steal them off someone else’s plate. Within that, there's a very special subgroup—the ones who order the fries, don’t Venmo request anyone, and just silently let the group benefit. Bless those people. There’s a special place in heaven for them (probably with a trio of unlimited aiolis and fountain Diet Coke).

Fries are technically a side dish, but let’s be real: they’re doing main character work. Whether they’re saving a sad dinner, showing up as girl dinner (see: Caesar salad, fries, and a Diet Coke), or loaded with toppings and eaten straight from the sheet pan, fries are the one food that almost no one can resist.

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One of the trickiest parts of any home renovation project is the seemingly endless list of decisions. As my family embarked on our long-awaited kitchen renovation, one choice I kept getting hung up on was our sink. Should we stick with a functional and traditional double-basin, or spring for a single-basin with space to wash larger dishes and more under-sink storage? It turns out the solution to my sink dilemma was shockingly simple: a $3 dishpan that's revolutionized our kitchen workflow.

The Surprisingly Brilliant Hack

Before the renovation, I spent years with an outdated but extremely functional double-basin sink. Our family system was clear: stack and soak dishes on one side, keep the other side free for washing. When I looked at friends' single-basin sinks, I noticed they inevitably wound up washing dishes on top of a pile of dirty ones—a workflow nightmare I wanted to avoid.

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If you’ve been around literally anyone in the past month, you’ve probably heard chatter about Love Island—whether it’s the UK version or the ever-iconic USA one. Maybe you’re all in. Maybe you’ve only absorbed it passively, against your will. Either way, it’s hard to escape.

As someone who’d never tuned in before, I was surprised by the sudden cultural takeover. In the past few weeks alone, I’ve sat through full dinners where people debated their favorite couples, predicted drama, and ranked bombshells with passionate conviction. I finally had to get up to speed—if only to participate in what feels like a nationwide group project (slash networking event).

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I have a 4-year-old, which means even though I love a good sandwich, I rarely get to eat one without a little negotiation. Unless it’s a burger (she’s all in for burgers), meals between two slices of bread often fall flat. That’s why this week’s plan is all about flexible sandwiches: DIY-style builds, deconstructed options, and satisfying meatless takes that appeal to both kids and grown-ups.

Also included: a nostalgic breakfast sandwich inspired by my early 20s, when I helped open a cafe on the North Shore of O‘ahu. It was hearty, rich, and packed with meat-free protein—just how I like to start the day. As always, while the groceries are listed based on what you need, they’re flexible enough to swap based on what you’ve got—especially for things like mayo, hot sauce, or bread.

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Welcome to Like a Local, our series where writers share how to spend an ideal long weekend in their favorite towns. This time, Kim gives us an insider’s guide to Palm Beach, FL.

What started as yearly visits to Palm Beach turned into biannual trips, and no matter how often I went, I always had a great time. It wasn’t until I was lucky enough to get “stuck” in Palm Beach for months during the pandemic that I began to appreciate all this destination has to offer. Sure, it’s gorgeous ( like stepping into a Slim Aarons imagery time capsule), easy to get to (landing at PBI airport feels intimate, not intimidating) and its food rivals that of NYC and Rome. But living like a local made me appreciate all the nooks and crannies of this island. Here are my best bets for a perfect long weekend in Palm Beach.

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If you’ve felt like smoothies have gotten suspiciously expensive, you’re not wrong. We now live in a world where $17 blends with spirulina and collagen are a bit too normal—especially if you’re shopping somewhere like Erewhon. These LA luxury grocery stores aren’t just health havens; they’ve become known for their celebrity-backed smoothies, like Hailey Bieber’s now-famous Strawberry Glaze Skin Smoothie loaded with sea moss, peptides, and hyaluronic acid. I’ve even heard of hotels licensing the rights to serve these viral drinks in their lounges. This is not your average fruit smoothie.

While I don’t splurge often, I’ve definitely noticed the growing hype. Back in college, there was always a long line at the açai bowl truck that parked near the far quad (sometimes rivaling the line when Raising Cane’s opened). I never totally got the appeal or the price, but it was clearly a thing. And this wasn’t even in LA or New York—it was in east central Illinois, where smoothie prices still capped around $12 back then.

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Our Favorite Recipes, Curated and Collected

Almond-studded choux pastry and rich, nutty praline crème mousseline join forces in this impressive French dessert.

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This eggy, aromatic, and plush Armenian bread is traditionally made to celebrate Easter, but it’s delicious enough to enjoy any time of year.

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Basque cheesecake boasts a deeply caramelized top and bottom, with a creamy center thanks to a high-temperature bake. No crust required.

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Cauliflower cooked down into a savory-sweet sauce with Sicilian staples: anchovies, pine nuts, raisins, saffron, and toasted breadcrumbs.

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This pasta bursting with clams, mussels, shrimp, squid, and fresh tomato is a coastal Italian classic.

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Eggs and cheese come together to form this silky, meatless Neapolitan sauce.

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A shortcut homemade pork sausage is the key to this creamy, hearty Umbrian pasta.

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Vegetables are the star of the show in this meatless Tuscan "fake" ragù.

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Cozy, comforting pasta with ham, cream, and peas.

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Pasta with brothy chickpeas is Italian comfort food at its best.

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Gnocchi alla bava is true mountain food. Hailing from the Italian Alps, it features tender and lightly sweet potato gnocchi in a rich and creamy Fontina cheese sauce, flavored with little else aside from a touch of black pepper and nutmeg.

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Onions are the star of the show in this slow-cooked beef ragù from Naples.

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Sweet and tender roasted beets, carrots, and onions, tossed with a zippy lime dressing and topped with crunchy, golden shallots.

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A rich, meaty variation on the classic Apulian pasta. Pork sausage, bitter greens, olive oil, garlic, chiles, and al dente orecchiette.

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Orecchiette with olive oil, garlic, chiles, anchovies, bitter greens, and toasted breadcrumbs. Straight from the heel of Italy.

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