Recipes

Eat thoughtfully, live joyfully.

Last week, our founder Amanda Hesser; Food52 GM Jojo Feld; and senior director of merchandising, Jackson Fust; and I descended on Round Top, Texas, for the bi-annual Round Top Antiques Fair—a must-stop for designers like Kelly Wearster and Leanne Ford—to scope out vintage treasures we could sell as part of our ever-growing collection in our Shop.

Over three days, we saw miles and miles of vintage glassware—Amanda has thoughts!—wooden boards, and cauliflower-ware, the kooky cousin of cabbageware. But even among all the old things, we saw new-to-us delights and trends. Here’s what we spotted and loved.

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Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals.

In this episode of Let Me Show You, content creator and cookbook author Stefan Ng answers questions, like: What are salt’s four categories? Why and when should you salt? And how do we save something that’s been over-salted?

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Photo by Amanda Hesser Photo by Amanda Hesser Photo by Amanda Hesser Photo by Amanda Hesser

I’m just back from a swing through Texas, California, and Ohio–sourcing, investor-ing, and parent weekend-ing. I returned with a lot of laundry and to an office aflutter in 52 Days of Holiday–scroll down for more on this fun treat!

The Holiday Swap is also underway, and I’m going to order some vanilla beans because I love making these Vanilla Rooibos Tea Cookies for my swappee. If you’re new to the Swap, here’s how it works:

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Susannah Schoolman—a world-class pastry chef turned founder of plant-based butter startup, Tourlami—knows that sometimes, looks can be deceiving.

“If you’re just handed a packet of butter, it’s not very inspiring,” she told me.

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Food52’s Cookbook Club has been “meeting” for over seven years—on Facebook. Now, we’re finally gathering IRL! Together with NYC cookbook club organizer Stephanie Lau, we’re throwing a Cookbook Club Friendsgiving on Thursday, November 14 with special guest Hetty Lui McKinnon. You don't need to be a member to join us, but you'll want to get your hands on a copy of Hetty's book, Tenderheart, or hunt down some of her Tenderheart recipes online (we can help!).

We’ll be bringing and sharing dishes from this IACP Award-winning cookbook that our members have been cooking from as our “Book of the Year.” It’s a love letter to vegetarian cuisine and the produce that Hetty’s father sold and shared with family and friends, with an emphasis on Asian-influenced flavors and techniques. Her sweet and savory recipes cover 22 vegetables in all, including fall favorites like squash, sweet potatoes, Brussels sprouts, and cauliflower. It’s the perfect book to dig into ahead of Thanksgiving to find your new favorite main, side, or dessert for this year’s feast.

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You know the feeling: it’s 5 p.m., your guests are coming at 6, you’ve barely prepped a thing, the table’s not set—and you still need to shower. Hosting doesn’t have to be a chore, and with a little bit of forethought, gathering your loved ones for a meal can be what it’s supposed to be: fun.

We know that more than anyone, so we tapped the most brilliant hosts we know (us) for our best advice for surviving hosting season. From when to take the cheese out to how to make a housewarming extra special, here’s what we do when company’s coming over.

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It’s the most wonderful time of the year—the holidays are so close that we’ve begun to contemplate the gifts we’ll be giving, the feasts we’ll be making, and the Holiday Swap goodies we’ll be mailing this year. The Food52 Holiday Swap is a super generous, mostly anonymous, 100% heartwarming gift exchange that we’ve facilitated since 2011. Here’s how it works: You sign up to send a small, food-centric gift to a fellow Food52er, we match you with a community member who agrees to do the same, and then you mail each other a box of goodies. If you needed any proof that the world is still filled with kind souls, this is it.

Cookies, preserves, kitchen gadgets, lovely linens, cookbooks, tasty souvenirs from your travels or the farmers market are all fair game to put in your Swap gift—we just ask that your treats be unique and thoughtful (and within the $25 range). If you are sending edible gifts, please also ensure that all food is handled and packaged following proper food safety guidelines and provide a detailed list of ingredients with your gift to help your Swapper avoid any potential allergens. (Be sure to read our FAQ below before signing up!)

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You might recognize chef Camilla Marcus for opening West~bourne, New York City’s first zero-waste restaurant, in 2018, but these days, she considers herself less of a restaurateur (the space sadly shuttered during the pandemic) and more of an activist. As she writes in her new book, My Regenerative Kitchen, she spent her childhood writing letters to her representatives and Senators, calling for environmental legislation. “A long time ago, I was interviewed by someone who asked, ‘Well, are you sure you want to be called an activist?’ They framed it as controversial,” Marcus said. “Activism just means that you're not sitting there expecting something to change and doing nothing about it.”

In true Marcus fashion, her entire cookbook is a delightful call to action, whether you’re trying to incorporate plant-based meals in your weekly routine (she has a great soup for that), or for when you have company over (three words: Avocado Oil-Washed Martini). We spoke with Marcus about how to prioritize regenerative farmed products, and what to serve the vegan who’s coming to Thanksgiving.

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You've read about our new CEO, Erika Ayers Badan (formerly the CEO of Barstool Sports) and her new book, Nobody Cares About Your Career. But in case you haven't heard: We’ve launched a series of talks about blazing your own trail at work called the Nobody Cares Speaker Series.

8 Things We Learned at Our First Nobody Cares Speaker Series Event Read Article

Each month, Erika invites a singular talent (or two) to our Brooklyn HQ and puts them in the hot seat. Our next event on October 29th features two guests—professional tennis coach, six-time Grand Slam champ, and current ESPN commentator Rennae Stubbs and "the internet's most positive" performance coach Hector Peñate.

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You’ve ditched your skinny jeans. You no longer covet an open floor plan. And your summer was decidedly neon green. In all aspects of life—and culture—trends shape the way we behave and what we want to consume.

The food world is no different. With each new year or season, different foods and preparations make a splash. For restaurant chefs, the ability to stay ahead of what’s trending might very well help keep the lights on. And for home cooks, participating in the larger food world by cooking trending dishes not only keeps things exciting—it also connects you with your fellow food lovers.

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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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A baker, photographer, cookbook author and teacher.

Hello, happy Sunday! I hope you’re well. Personally, I’m enjoying the dropping temperatures and the feeling that this year will soon be over. My current anthem is “This Year” by The Mountain Goats, and it feels true: I will make it through this year if it kills me. I’m ready for colder temperatures and socially acceptable hibernation. 

Can I share one of my most vivid fantasies with y’all? We’re friends, right?

Continue reading Let It Be Sunday, 489! at Joy the Baker.

Hi, friends, and good Sunday to you.

Can I be honest with y’all? Struggling is not the word I would use to describe life at the moment. I know everyone is feeling it but my goodness – it feels like I’m already on the ground, and can you please stop kicking me?? If you read poetry, Kate J. Baer describes the chaotic throes of life pretty well, in case you need a literary outlet.

Continue reading Let It Be Sunday, 488! at Joy the Baker.

Get ready for Pumpkin Texas Sheet Cake—the fall twist you didn’t know you needed. It’s the classic chocolate sheet cake we love in Texas, with a cozy brown butter and pumpkin spice twist. Trust me, your sheet pan is ready for this!

If you’re in the Wilson family, you know that Texas Sheet Cake is basically a non-negotiable at every family gathering. Birthdays, church gatherings, holidays—if we’re together, there’s this chocolate cake. 

Continue reading Brown Butter Pumpkin Texas Sheet Cake at Joy the Baker.

Good morning, friends! This week is the Austin County Fair, and let me tell you—small-town Texas is truly where my heart is. The boots, the rodeo, the parade—it’s such a fun way to usher in the change of seasons. Between that and the fact that Thanksgiving is right around the corner (seriously, if we blink, it’ll be here tomorrow), I’m trying to soak up the moment while also prepping my house for a full-family visit.

Continue reading Let It Be Sunday, 487! at Joy the Baker.

October is that awkward in-between season, isn’t it? The calendar says fall, but Texas is still serving up swimming pool weather. (I’ve probably just jinxed us—watch the temperature drop as soon as I post this.) Even so, my kitchen is starting to shift into cozy mode, and these are the recipes I’m leaning into right now. Maybe you’re ready to embrace pumpkin everything (cut to me making my own pumpkin coffee creamer) or just need some comfort food – these dishes are giving all the fall feels, even if we’re still wearing or Birkenstocks (without socks).

Continue reading October-Coded Must-Make Recipes at Joy the Baker.

Friends, hi good morning and a very chill Sunday to you!

I was walking Graham this morning (sidenote: October is National Adopt a Dog month so if you’re on the fence… you know what to do) and thought back to 2020 when we all classified the times were were living in as UNPRECEDENTED.  Remember that word?  I think we wore it out and yet, my word, it’s still all very very unprecedented, right?

Continue reading Let It Be Sunday, 486! at Joy the Baker.

Hi, hello! Happy Sunday to you! I hope things are well in your world. If I had to select a word for how I’m feeling right now, I think it would be impatient. I am a Taurus to the core, and I loathe change; however, I am uncharacteristically in the mood for something to shift right now because so many things, in both the world and my own life, feel stuck in some less-than-ideal places. 

Continue reading Let It Be Sunday, 485! at Joy the Baker.

Friends, hello and welcome back to Sunday! I’ve been recovering from a lil’ surgery this past week and I can confirm, I’m the most impatient patient.  Firstly, when you call something”lil”, it seems very cutsey – not like you’ve shuffled laps around the recovery unit trying to will yourself to pee before you’re discharged.  Secondly, I’ll give myself two days, one box of popsicles, and one season of Million Dollar Listing Los Angeles worth of couch time before I’ve HAD IT and I’m back to projects at The Bakehouse.

Continue reading Let It Be Sunday, 484! at Joy the Baker.

These Cookies and Cream Brownies are ultra-fudgey, swirled with sweetened cream cheese, and a generous layer of whole Oreo cookies. Each bite is the perfect blend of rich chocolate and creamy cookie goodness, making these (box mix!!) brownies a decadent treat that might just become your signature dessert – they’re that good!

The thing about me is: I always have at least one box of brownie mix stashed away in the pantry.

Continue reading The Ultimate (EASY!) Cookies and Cream Brownies at Joy the Baker.

Friends, hi! I don’t know about you but the end of summer/start of fall is my favorite time to check in life-wise. I will always be a back-to-school lover, so August and September always feel like the start of the year for me. It’s the perfect time for nesting, reorganizing, and checking in with yourself.

So, tell me, how are we doing? What are we feeling? I’m sure I know the answer: all of it.

Continue reading Let It Be Sunday, 483! at Joy the Baker.

Simple Recipes from my Paris Kitchen

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.

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

Gluten-free baking can be discouraging for those who only want to dabble at it: you often dive into a tempting […]

The post Gluten-Free Chocolate Cookies (Just 4 Ingredients!) Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! Gluten-free baking can be discouraging for those who only want to dabble at it: you often dive into a tempting recipe only to discover it calls for three different types of flour and various thickening gums. It sounds daunting, and you don’t necessarily want to invest in ingredients that will just go rancid in your kitchen cabinet. “Naturally” gluten-free chocolate cookies I am more attracted to naturally gluten-free baked goods that use “regular” ingredients — though I recognize the notion is highly personal. But in the case of these gluten-free chocolate cookies, they can be put together by hand in no time at all, from just four easy-to-find ingredients: almond flour, cocoa powder, sugar, and butter. These gluten-free chocolate cookies are a recipe idea I’ve had on the mind for a long time, and I recently came around to developing it, to great success. Knowing that they are based on such a simple formula, you may be just as wowed as I was tasting these divine little sablés — crisp as you bite in, then meltingly tender on the tongue, not too sweet but strongly chocolate-y, with roasted notes and the touch of salt that changes everything. Though I generally use a silicone baking mat for cookies, I find it more convenient to use a good parchment paper here. I use it to roll up the dough into slice-and-bake logs, wrap them up for setting in the freezer, and slide the cookies onto a rack super gently at the end of baking — gluten-free cookies are typically fragile when still warm, so they need to cool completely undisturbed before they’re all crisped up and ready for action. Tell me everything! Do you also feel put off by recipes that call for two kinds of gums and various specialty flours? Did a particular recipe or circumstance convince you to give in and build a gluten-free pantry? PS: Here’s an index of my gluten-free recipes. And if you decide to invest in a bag of almond flour (I buy it by the kilo at G. Detou in Paris), I can offer many more recipes to make good use of it. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Gluten-Free Chocolate Sablés (Just 4 Ingredients!) Recipe Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 1 hour, 5 minutes Makes 40 two-bite cookies. Ingredients 200 grams (2 cups) almond flour 40 grams (1/3 cup) unsweetened cocoa powder 40 grams (3 tablespoons plus 1 teaspoon) organic coconut sugar or unrefined cane sugar (such as Rapadura) 100 grams (7 tablespoons) unsalted butter, softened 3/4 teaspoon fine sea salt Instructions In a bowl, mix together the almond flour, cocoa, sugar, and salt. If there are clumps, crush them out carefully with a fork. Add the butter and mix with a fork or pastry blender until the mixture comes together. Divide the dough in half. Place one half on a piece of parchment paper and use the paper to roll the dough into a log, about 3 cm (1 1/4 inch) in diameter. Repeat with the second piece of dough. Wrap the logs tightly and place in the freezer for 30 minutes. Preheat the oven to 150°C (300° F) and line a baking sheet with parchment paper. Using a sharp knife, cut the dough logs into 1-cm (1/3-inch) slices. Arrange on the baking sheet. Bake for 20 minutes, switching the sheet halfway through for even baking. Let stand for 5 minutes on the sheet, then slide the parchment paper onto a rack. Allow to cool completely. 3.1 https://cnz.to/recipes/cookies-small-cakes/gluten-free-chocolate-sables-cookies-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Gluten-Free Chocolate Cookies (Just 4 Ingredients!) Recipe appeared first on Chocolate & Zucchini.

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

If you’ve been feeling blah about the official arrival of fall this week, I have a lovely and easy recipe […]

The post Peanut Noodles with Kale and Mushrooms Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! If you’ve been feeling blah about the official arrival of fall this week, I have a lovely and easy recipe to make you feel every shade of happy about the shift of seasons and the new produce it brings. {Related: Never sure what’s in season when? Grab my free seasonal produce calendar right this minute!} Today’s recipe is a simple dish of noodles dressed in a peanut sauce, and tossed with garlicky kale and sautéed mushrooms. It is the kind of vegan dish that feels satisfying and savoury. One you can serve to conventional omnivores without them complaining about being fed rabbit food; one that you will look forward to when you go home to make it on a weekday night and suddenly realize that, wow, the days are getting shorter fast. These peanut noodles with kale and mushrooms taste vibrant and rich, they are nourishing and well-balanced, and they also fit easily into a busy schedule. You can have it ready in about 30 minutes start to finish, and you can break down the preparation by preparing the sauce and sautéing the vegetables the day before, and cooking the noodles the day of. These days, the noodles I like to buy — the ones pictured in this post — are organic rice noodles flavored with turmeric from Autour du Riz, and the bright yellow color does help with morale. As a bonus, if you make a full recipe of these peanut noodles for four but there’s just two of you at home, you can divide what’s left into handy lunch boxes, and take it to work the next day. I like to eat the leftovers cold as a salad, but they reheat well in the microwave as well. Oh, and spoiler alert, this fine dish of peanut noodles with kale and mushrooms is one of the recipes featured in the vegetarian batch cooking plan for fall that I am preparing for you! Very excited to share this with you soon — stay tuned. For My Friends Down Under I’m sure you’re feeling great about the arrival of spring! Celebrate with this Greens and Walnut Quiche. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Peanut Noodles with Kale and Mushrooms Recipe Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Serves 4. Ingredients 2 tablespoons all-natural unsweetened peanut butter The juice of 1 organic lime 2 tablespoons sesame oil 2 tablespoons soy sauce or fish sauce 400 grams (14 ounces) dry noodles of your choice 1 tablespoon olive oil 150 grams (5 1/3 ounces) kale, about 4 stalks, center stem removed, leaves sliced into ribbons 400 grams (14 ounces) brown mushrooms, trimmed and sliced 1 clove garlic, finely minced Instructions In a small bowl, thin the peanut butter with the lime juice, whisking until smooth. Whisk in the sesame oil and soy sauce. Stir in a little water as needed to get a pourable sauce, creamy and not too thin. Cook the noodles according to package instructions, and drain when cooked. In the meantime, in a large skillet, heat the 1 tablespoon olive oil, add the kale and mushrooms and garlic, and cook 4 to 5 minutes, until softened. Add the vegetables and peanut sauce to the noodles, and toss to combine. Taste, adjust the seasoning, and serve. Notes The peanut sauce can be made up to a day ahead. Cover and refrigerate. The kale and mushrooms can be cooked up to a day ahead. Cover, refrigerate, and reheat before serving. If there are leftovers, I like them cold as a salad the next day. 3.1 https://cnz.to/recipes/pasta/peanut-noodles-kale-mushrooms-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Peanut Noodles with Kale and Mushrooms Recipe appeared first on Chocolate & Zucchini.

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

I discovered chokladbollar, or Swedish chocolate balls, during my blissful trip to Stockholm last month. The city is peppered with […]

The post Swedish Chocolate Balls (Chokladbollar) No-Bake, Vegan Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! I discovered chokladbollar, or Swedish chocolate balls, during my blissful trip to Stockholm last month. The city is peppered with cosy coffee shops that sell coffee, yes, but also pretty little sandwiches, and the kind of wholesome home-style sweets that go so well with a steaming cup of something. And though each place had a selection all its own, I soon identified a few classics you could count on finding pretty much everywhere: kardemummabullar, the Swedish cardamom rolls (also available in a cinnamon version, and sometimes chocolate or blueberry!), and chokladbollar, ping-pong-sized chocolate balls coated in grated coconut. What makes chokladbollar especially seductive, beyond the simple presence of, you know, chocolate and coconut, is that they’re made with ground oats. This gives them a lightly nubby texture, and infinitely pleasing nutiness. It was love at first bite in a herregud* kind of way. I ate my fill while in Stockholm, and couldn’t get them out of my head once home in Paris. I researched the recipes available out there, created a comparison spreadsheet (yes, I am that kind of person), and found that most of them called for impressive amounts of sugar and butter. And so, I set out to create a version of my own using coconut oil more moderately instead (nothing against butter, you can use that instead if not vegan), and just the right dose of sugar to round out the other flavors. Hey, want to see a video? I hesitate to call them good for you but this version is as close as chokladbollar will get, and they won’t leave you feeling icky like a ball of sugared butter might. These no-bake treats are quick and easy to make using a blender, and if you have kids to occupy, definitely get them involved in the rolling. (Read more about my beloved blender in my review of the Optimum 9400 by Froothie. Promo code included!) If you’re planning to make food gifts this year, or need something lovely and unusual to greet your out-of-town relatives with, or bring to a holiday party, this is a guaranteed success. I’ve already given some away as hostess gifts in pretty beribboned sachets, and they were a hit. PS: 12 Best Food Gifts for the holidays, my recipe for Vegan Hot Chocolate, and my epic Stockholm mini-guide. * That’s OMG in Swedish. I’ve yet to learn WTF, but I want to. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Swedish Chocolate Balls (Chokladbollar) No-Bake, Vegan Recipe Prep Time: 15 minutes Total Time: 1 hour, 15 minutes Makes about 20. Ingredients 200 grams (2 cups) quick-cooking oats (certified gluten-free as needed) 100 grams (1/2 cup) muscovado sugar or other unrefined cane sugar 3 tablespoons unsweetened cocoa powder 1/4 teaspoon fine sea salt 130 grams (2/3 cup) coconut oil, softened (substitute the same weight in unsalted butter, softened) 2 tablespoons strong coffee, cooled (substitute non-dairy milk or water if avoiding caffeine) 35 grams (1/3 cup) unsweetened grated coconut, for coating Instructions In a blender or food processor, combine the oats, sugar, cocoa powder, and salt. Process in a few short pulses to grind the oats to a fine powder. Tip into a large mixing bowl. Add the coconut oil and coffee, and mix, first with a dough whisk or spatula, then with your hands, until a dough forms. It should be slightly sticky. Scoop out rounded tablespoons of the dough and roll into balls. Set aside as you go. In a shallow soup plate, put the grated coconut. Roll the balls in the coconut to coat. Refrigerate for at least 1 hour. I like them best brought slightly back to room temperature before eating. The chocolate balls will keep for a couple of weeks, refrigerated in an airtight container. 3.1 https://cnz.to/recipes/cookies-small-cakes/vegan-swedish-chocolate-balls-chokladbollar-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Swedish Chocolate Balls (Chokladbollar) No-Bake, Vegan Recipe appeared first on Chocolate & Zucchini.

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

This is one of those recipes I’m super excited to have added to my repertoire: it’s very (very) easy, it […]

The post Easy Fish Curry with Tomato and Coconut Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! This is one of those recipes I’m super excited to have added to my repertoire: it’s very (very) easy, it can be whipped up from 100% pantry ingredients, and once it’s on the table it tastes and feels like a much more sophisticated dish, the kind that makes you sigh with pride and content and say, “We eat pretty well around here, don’t we?” It started out as the 20-minute fish curry in Meera Sodha’s excellent book, Made in India, Cooked in Britain, which I own in its British edition and have used multiple times with great success. Her original recipe is for an Indian-style curry without the coconut milk, but after several iterations in my kitchen it has taken on Southeast Asian flavors (lemongrass, basil or cilantro, lime juice) that make it a little bit Thai as well. An amazingly easy fish curry I apologize to purists of either cuisine in advance, but the result is a fine curry, richly favorful and clean-tasting, that does really well on its own or served over rice. My current preference goes to this sticky rice, which I throw into the rice cooker Maxence talked me into buying despite my reluctance (rice cooks just fine in a regular pan on the stove! we don’t need a specialized appliance!), and I now love and cherish (perfect rice! every time! no need to watch or time or anything!). Since settling on this wonderful fish curry formula, I now make sure I keep on hand a can of coconut milk, a jar of whole peeled tomatoes, and fish fillets in the freezer at all times (the spices, onions, and fresh ginger I always have around), and I throw the curry together almost on a weekly basis. Although I’ve only made it for our family meals so far, it is without a doubt a company-worthy dish, one you could even pull off for a weeknight dinner party, possibly followed by this vanilla-roasted pineapple. Join the conversation! What’s the most recent addition to your roster of easy, weeknight-friendly recipes? We all need more of those so please share! Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Easy Tomato and Coconut Fish Curry Recipe Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Serves 4. Ingredients 1 tablespoon coconut oil 1 medium onion, finely diced 2 cloves garlic, minced 1 stalk lemongrass, peeled and finely sliced 1 thumb-sized piece fresh ginger, peeled and finely grated 1 teaspoon coriander seeds, freshly ground 1 teaspoon mustard seeds, freshly ground 1 teaspoon cumin seeds, freshly ground 1 teaspoon fine sea salt 400 grams (14 ounces) tomatoes, either fresh and coarsely chopped, or drained from a jar of whole peeled tomatoes 200 ml (6 3/4 ounces) full-fat coconut milk (= half of a standard can) 1 small fresh chili pepper, thinly sliced (optional) Optional vegetables: green peas, sugar peas, sliced chard greens or spinach leaves 600 grams (1 1/3 pounds) fillets of mild-flavored, sustainable white fish of your choice Fresh Thai basil, thinly sliced, or cilantro leaves Lime juice, for serving Thai or basmati rice, cooked, for serving Instructions In a large skillet, melt the coconut oil over medium heat. Add the onion, garlic, lemongrass, ginger, coriander, mustard, cumin, and salt, and stir to combine. Cook for 4 to 5 minutes, stirring frequently, until softened and fragrant. Add the tomatoes and, if they are from a jar, crush them into chunks with your spoon or spatula. (I use these Earlywood flat spatulas in most of my cooking, and they are especially handy here.) Add the coconut milk and chili pepper, if using, stir, and bring to a simmer. If you wish to include some of the optional vegetables listed, add them now. Cook for 5 to 10 minutes, until the sauce is slightly reduced and the optional vegetables are al dente. Dice the fish into 2- to 4-cm (3/4- to 1 1/2-inch) pieces, depending on how firm the flesh of that fish is: if it's a fish that tends to flake easily when cooked, it's best to keep it in larger pieces so it won't fall apart in the sauce too much. Add the fish to the sauce and simmer for 5 minutes, until the fish is cooked through. Top with herbs and a squeeze of lime juice, and serve immediately, over rice if desired. 3.1 https://cnz.to/recipes/fish-shellfish/easy-tomato-and-coconut-fish-curry-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Easy Fish Curry with Tomato and Coconut 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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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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Because summers in Japan are hot and humid, Japanese cooks know a thing or two about the refreshing dishes such […]

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Buy Clotilde's latest book, The French Market Cookbook! Because summers in Japan are hot and humid, Japanese cooks know a thing or two about the refreshing dishes such sultry days call for. Gomadofu falls into that category: a concoction of sesame paste cooked with a thickening agent until set, it resembles tofu in color and texture, hence the name (goma = sesame), and is served chilled. I first came across it when Maxence and I traveled to Japan last spring, and stayed overnight at a temple in Koya-san. There we were served a shojin ryori dinner, the vegan cuisine that is practiced by Zen Buddhist monks in Japan*, and one of the many little dishes brought to us was a shallow cup of gomadofu, silky on the tongue and richly flavorful. I hadn’t really thought to make it myself until I found this post on Maki’s ever-helpful Japanese food blog. Her recipe seemed so easy, I couldn’t not try it. I already had sesame paste on hand — mine is a Middle-Eastern-style tahini I buy at the organic store — so all I needed to get was some kudzu powder, a starch drawn from a Japanese vine, which is not hard to find if you have access to a natural foods store or a Japanese market. I made my first batch following Maki’s recipe, to deliciously rewarding results. All you do, really, is combine the sesame paste with kudzu powder and water, heat it up to thicken, then chill to set. On a later occasion, I used a couple of tips I got from another inspiring Japanese food blog I frequent, called Tess’s Japanese Kitchen. I steeped some kombu (a type of seaweed) in the water first, and added a little sake for flavor, but both of these steps are optional. All in all, very little exertion is required to create your very own sesame “tofu,” which you’ll then divide into cubes and serve cold, as an appetizer or as part of a light meal, typically pairing it with soy sauce, wasabi, and freshly grated ginger, or the homemade sauce Tess suggests. I myself like it with yuzukosho (a yuzu and pepper condiment) and a little seaweed — strips of torn nori or, as pictured above, a sprinkle of freshwater seaweed from Jugetsudo in Paris — in addition to soy sauce. Having made the original sesame version a few times now, I am planning to branch out and make amondodofu with almond butter and kashudofu with cashew butter**. Don’t forget to read Maki’s post and Tess’s post; they both offer interesting info on gomadofu. * If you’d like to learn more about shojin ryori, Maki recommends a book called The Enlightened Kitchen, by Mari Fujii. ** Not official names; I’ve just made them up. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Gomadofu (Sesame Tofu) Recipe Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 4 hours, 55 minutes Serves 8 to 12. Ingredients 500 ml (1/2 quart) filtered or spring water A 5-cm (2-inch) piece of kombu (optional) 50 grams (1 3/4 ounces) kudzu starch (look for it in natural food stores or Japanese markets, possibly under the name kuzuko) 70 grams (2 1/2 ounces, about 1/3 cup) white sesame paste (you can use a Middle-Eastern tahini or a Japanese neri-goma, whichever is easier to find) 1 tablespoon sake (optional) Instructions Put the water and kombu (if using) in a bowl and let them sit for at least 1 hour. Remove the kombu and discard, or reserve for another use (I add it to the water when I cook legumes, it is said to make them easier to digest). Place the kudzu starch in a medium mixing bowl. Add a little of the kombu-infused water and stir/mash until completely smooth. Add the sesame paste, then pour in the remaining water little by little, stirring well so the mixture will thin without forming lumps. You can use a whisk to stir the mixture, but make sure you don't incorporate air into it: it shouldn't become frothy. Pour the mixture into a medium saucepan, and add the sake if using. Place the pan over medium heat and stir constantly with a spatula as the mixture thickens. As soon as it becomes lumpy, set the heat to low and cook for 10 to 15 minutes longer, stirring continuously, until the mixture takes on a pudding-like consistency. Wet the insides of a square or rectangular container (this is so the gomadofu will unmold easily), about 750 ml (3 cups) in capacity, and pour the thickened mixture into it. Smooth the surface with the spatula and place the container in the fridge to set for 2 to 3 hours. Unmold onto a large plate and cut into square servings with a knife, dipping the blade in hot water between cuts. 3.1 https://cnz.to/recipes/starters/gomadofu-sesame-tofu-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Gomadofu (Sesame Tofu) 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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Yogurt Cake is a staple of French home baking: it is very easy to make and I have yet to […]

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Buy Clotilde's latest book, The French Market Cookbook! Yogurt Cake is a staple of French home baking: it is very easy to make and I have yet to meet someone who doesn’t like it. What’s notable about the method is that it calls for two (half-cup) tubs of yogurt, and you then use the empty tubs to measure out the rest of the ingredients. This no-scale recipe is a rare exception to the French usage, in which quantities are measured by weight rather than volume. It is very popular with kids, who love a simple, moist and fluffy cake. But what they particularly enjoy is that they can make it almost entirely on their own, perched on a kitchen stool. There is no complicated step, no scale to fiddle with, and with the intensive sandbox training they have, they are usually experts at the emptying and filling of small-sized containers. The basic gâteau au yaourt recipe lends itself to a lot of great variations. You can add citrus juice, zest, or peel for a delicious lemon or orange cake, you can add chocolate chips or nuts to the batter, you can slice the baked cake in two and spread a layer of jam in the middle, you can frost the cake with a chocolate frosting… Whatever strikes your fancy. I especially like this variation, in which I fold raspberries (fresh or frozen) into the batter, and substitute almond flour for part of the flour. The berries bring delightful tart notes, and the almond flour make the cake even moister. We typically have this as an afternoon treat, but it is such a subtly sweet cake, it would be perfect for breakfast or brunch as well. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Raspberry Yogurt Cake Recipe Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Serves 8. Ingredients 240 ml (1 cup) plain yogurt (two 120-ml ou 1/2-cup tubs, which is the French standard) (Use one of the empty tubs to measure out the ingredient amounts given in tubs) 1 1/2 tubs (3/4 cup) sugar (I typically use blond unrefined sugar), plus 1 to 2 tablespoons for sprinkling 1/2 tub (1/4 cup) oil 3 large eggs 3 tubs (1 1/2 cup) all-purpose flour 1 tub (1/2 cup) almond flour (you can also use almond meal or finely ground almonds) 2 teaspoons baking powder 1/4 teaspoon salt 300 grams (10 1/2 ounces) raspberries (fresh or frozen; no need to thaw if frozen) Instructions Preheat the oven to 175°C (350°F). Line a 22-cm (9-inch) round cake pan with parchment paper. In a large mixing bowl, put the yogurt, the 1 1/2 tub sugar, the oil, and the eggs. Whisk together until combined. In a medium bowl, combine the flour, almond flour, baking powder, and salt. Add the flour mixture to the wet ingredients and mix it in with a spatula until you can't see white traces of flour. Do not overmix; some lumps are OK. Pour half the batter into the cake pan. Cover evenly with half of the raspberries. Pour the other half of the batter, and add the other half of the raspberries on top. Sprinkle evenly with the remaining sugar. Put into the oven to bake, for 30 to 35 minutes, until the top is springy and a cake tester comes out clean. If it looks like the top of the cake is browning too quickly, cover loosely with foil for the rest of the baking time. Allow to rest on the counter for 15 minutes. Lift from the pan, and transfer to a rack to cool. Serve slightly warm or completely cooled. 3.1 https://cnz.to/recipes/cakes-tarts/raspberry-yogurt-cake-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. This post was first published in May 2014 and updated in July 2017. The post Raspberry Yogurt Cake 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!

Vegan Recipes to Glow From The Inside Out

The first time I roasted pumpkin seeds, I burned the crap out of them. It was heart-breaking, especially since I wasn’t convinced it was even worth the effort in the first place. All that seed cleaning and pumpkin de-stringing – I didn’t even get to enjoy the fruits of my labour. Hrmph. Here is the...

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The first time I roasted pumpkin seeds, I burned the crap out of them. It was heart-breaking, especially since I wasn’t convinced it was even worth the effort in the first place. All that seed cleaning and pumpkin de-stringing – I didn’t even get to enjoy the fruits of my labour. Hrmph. Here is the part that no one told me about: The inner seeds cook much faster than the outer shell. I kept peeking in the oven and everything looked fine on the outside. Little did I know, the inner seeds were burnt to smithereens. Well, thank goodness I didn’t give up after that first miserable attempt! My life just wouldn’t be complete without roasted pumpkin seeds. I’m happy to say, the second batch didn’t just work, it blew my mind! The cup of seeds I roasted did not last long between the two of us. Every pass by the kitchen was an excuse to grab a crispy handful off the pan. Today, I’m sharing my secrets for a fantastic batch of roasted pumpkin seeds. If you’ve ever doubted they were worth the effort or had so-so results, I beg you to try this one last time. Only I know it won’t be the last time, but the start of a life-long obsession. Watch out pumpkins, we’re coming for ya! How To Roast Pumpkin Seeds: 1. Clean the seeds. The annoying-but-necessary task is that you have to meticulously clean the seeds until there are no signs of pumpkin guts. The best way to do this (that I have discovered from your comments!) is to plunk the seeds + guts into a big bowl of water and use your hands to break it apart. The seeds will float to the top of the water! They clean much faster this way. Note: Some of you say that sugar pumpkin seeds yield much crispier seeds than carving pumpkins. I used sugar pumpkin seeds and mine were certainly super crispy! 2. Boil for 10 minutes in salt water. Using Elise’s method for inspiration, I added the pumpkin seeds to a medium-sized pot of water along with 1 tsp salt. Bring it to a boil and reduce the heat to simmer, uncovered, for about 10 minutes over low-medium heat. Apparently, this method helps make the pumpkin seeds easier to digest and produces a crispy outer shell during roasting. If you are short on time, you can totally skip this step! They will still turn out lovely. 3. Drain the seeds in a colander and dry lightly with a paper towel or tea towel. The seeds will stick to the towel, but just rub them off with your fingers. Don’t worry, they don’t have to be bone dry – just a light pat down. 4. Spread seeds onto a baking sheet and drizzle with extra virgin olive oil (I only needed to use about 1/2-1 tsp). Massage oil into seeds and add a generous sprinkle of Herbamare (or fine grain sea salt will do). Try to spread out the seeds as thin as possible with minor overlapping. 5. Roast seeds at 325°F for 10 minutes. Remove from oven and stir. Roast for another 8-10 minutes (if your oven temp is wonky, this bake time could vary a lot!). During the last 5 minutes of roasting, remove a few seeds and crack open to make sure the inner seeds are not burning (you don’t want the inner seed brown). Cool a couple and pop them into your mouth to test. They are ready when the shell is super crispy and easy to bite through. The inner seed should have only a hint of golden tinge to it. They should not be brown. 6. EAT! Remove from oven, add a bit more Herbamare, and dig in! Ah, so good, so good! There is no need to remove the outer shell; it’s quite possibly the best part. I had no idea I was going to love freshly roasted pumpkin seeds so much. I love how crispy the outer shell is and how fun it is to crunch. They taste a bit like popcorn, but they are much crunchier, filling, and of course packed with nutrition. Yes, pumpkin seeds are super healthy for you! They are packed with iron, magnesium, fibre, zinc, potassium, healthy fats, protein, and tryptophan (which can boost your mood and help you sleep). Vegans & vegetarians have been using pumpkin seeds for years as a natural source of iron. I think it’s just about my favourite way to get iron, next to Iron Woman Gingerbread Smoothies, of course. Be sure to pair it with Vitamin C to absorb the most iron you can. 7. Share with some very lucky people! (but chose them wisely…) I promise you’ll never throw the seeds out again. I want to buy pumpkins just to be able to roast another batch of seeds. And of course, make homemade pumpkin puree. I’m already looking forward to making some different flavour combos – maybe garlic powder, cayenne, rosemary, brown sugar or cinnamon, nutmeg, ground cloves, etc would both be nice to try out? I can’t wait to experiment…many ideas are a-swirlin’ in my…stomach. Looking for more pumpkin recipes? Creamy Pumpkin Pie Smoothie for Two How to roast a sugar pumpkin All Natural Pumpkin Butter from Scratch (the bomb!!) Pumpkin Pie Chia Pudding Parfait Raw Pumpkin Pecan Butter and more than 20 more pumpkin recipes! What spices would YOU put on your roasted pumpkin seeds? How to Roast Pumpkin and Seeds Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free Yield 4 cups flesh, 3/4 cup seeds Prep time 10 minutes Cook time 35 minutes Total time 45 minutes This is my go-to method for roasting a sugar pumpkin and its seeds at the same time! Most recipes tend to provide instructions on roasting them separately, but I wanted to come up with directions on how to roast them both simultaneously. And, luckily, I've discovered it couldn't be easier. Ingredients 1 sugar pumpkin (2 1/2 to 3 pounds)* Extra virgin olive oil Pink salt, fine sea salt, or Herbamare Directions Preheat the oven to 325°F (160°C) and place two racks near the centre of the oven. Grab two rimmed medium-sized baking sheets and line one of them with parchment paper. Fill a medium-sized bowl with water and set aside. Lie an absorbent towel onto the counter next to the bowl. Slice off the pumpkin stem and discard. Place the pumpkin, cut side down, onto a cutting board. Carefully slice the pumpkin in half. Scoop out the pumpkin seeds and flesh/strings and place it all into the bowl of water. The seeds will float to the top (like magic!). Using your hands, grab the big chunks of flesh and pick off any attached seeds. Place the seeds back into the bowl of water. Discard/compost the chunks of flesh. Use a slotted spoon to remove the seeds. Let excess water drip off and then place the seeds onto the towel. Blot dry (the seeds don’t have to be bone dry and it’s okay if there are some strands attached—they add flavour!). Spread the seeds onto the baking sheet without the parchment and toss with 1 teaspoon of oil. Spread the seeds out into a single layer and sprinkle with salt. Mist or spread oil all over the inside of each pumpkin half and then sprinkle with salt and pepper. Place each half cut-side down onto the lined baking sheet. Place both sheets into the oven with the seeds on the lower rack. Roast at 325°F (160°C) for 20 minutes then remove the seeds and taste test a couple. As long as the inner seeds aren't tasting burned, you can keep roasting them. I usually return the seeds to the oven for another 3 to 4 minutes. Remove the seeds and cool. Leave the pumpkin in the oven and increase the oven temp to 350°F (180°C). Continue roasting the pumpkin for another 12 minutes or so, until fork-tender. (The timing may vary based on how large and fresh your pumpkin is.) At this point you can slice it up and serve it as a side vegetable with your meal, or process/blend the flesh to make homemade pumpkin purée. Tip: * One sugar pumpkin (roughly 2 3/4 pounds) yields about 4 cups (720 g) of roasted pumpkin flesh and 3/4 cup (75 g) seeds. Nutrition Information (click to expand) Serving Size 1 cup roasted pumpkin, 3 tbsp seeds | Calories 180 calories | Total Fat 11 grams Saturated Fat 2.5 grams | Sodium 250 milligrams | Total Carbohydrates 14 grams Fiber 3 grams | Sugar 6 grams | Protein 7 grams Nutritional info uses 1/2 teaspoon fine sea salt and 2 teaspoons extra-virgin olive oil. * Nutrition data is approximate and is for informational purposes only. PRINT EMAIL SHARE REVIEW Facebook Pinterest Share on X If you've made this recipe I'd love to see it. Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look! The post How To Roast Perfect Pumpkin Seeds – Easy, Crunchy, Addictive! appeared first on Oh She Glows.

I’m celebrating spring with this warm spring salad featuring asparagus, leek, peas, strawberries, and parsley all tossed in a simple lemon olive oil dressing. It’s very light and veggie-packed with some protein provided by quinoa. If you’d like to add even more protein I’m sure it would be nice with some white beans, chickpeas, or...

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I’m celebrating spring with this warm spring salad featuring asparagus, leek, peas, strawberries, and parsley all tossed in a simple lemon olive oil dressing. It’s very light and veggie-packed with some protein provided by quinoa. If you’d like to add even more protein I’m sure it would be nice with some white beans, chickpeas, or French lentils thrown in too. Behold, non-wimpy asparagus! Normally I don’t consider asparagus to be one of the most exciting vegetables, but it always surprises me every time I make it. I enjoy it way more than I think I do. A simple, light sauté leaves it tender, but still crisp and fresh. I find it turns out best when I cook it a bit less time than I think I should. Less is more with this guy! I’ve made the mistake of cooking the hell out of it in the past and it’s something I try not to repeat. Nutrition Facts about Asparagus Look for firm spears that don’t bend easily. Asparagus doesn’t tend to last very long, so it’s best consumed within 48 hours of purchasing. When you bring it home, wrap the stems in a damp paper towel to extend freshness. Asparagus may aid in digestion thanks to its inulin content which is said to function as a “prebiotic” In 1 cup of raw asparagus you’ll receive Vitamin K (69.6% Daily Value), Vitamin A (20.2% DV), Folate (17.4% DV), Iron (15.7% DV), Vitamin B1 (12.6% DV), Vitamin C (12.5% DV), 3 grams protein, 2.75 grams fibre, and more. It can act as a diuretic causing you to lose more fluid than normal. Be sure to get enough water throughout the day. Asparagus is anti-inflammatory thanks to its large composition of anti-inflammatory nutrients. Source: World’s Healthiest Foods Since spring produce seems to be picking up speed around here, I’m celebrating my first spring recipe of the season today – a warm spring salad featuring asparagus, leek, peas, strawberries, and lots of parsley all tossed in a simple lemon olive oil dressing. Easy, light, and super refreshing. If you’d like to add even more protein than what the quinoa + veggies provide I’m sure it would be nice with some white beans, chickpeas, or French lentils thrown in too. Eric also suggested we sprinkle some seeds on top – pumpkin and hemp – and that was a very nice addition! Keep in mind that the strawberries will turn the quinoa a pinkish hue once tossed. If this is a concern or if you are making this in advance, I suggest adding the strawberries on just before serving. Cheers to crunchy, fresh spring salads! If you like the look of this salad be sure to check out some of my other great Spring salads: Golden Beet Salad with Shallots, Parsley, and Orange Miso Citrus Beet Salad with Creamy Avocado Lime Dressing Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing Warm Spring Salad Vegan, gluten-free, nut-free, soy-free ★★★★★ 5 from 1 reviews Yield 4 Servings Prep time 30 minutes Cook time 25 minutes Total time 55 minutes I’m celebrating my first spring recipe of the season with this warm spring salad featuring asparagus, leek, peas, strawberries, and parsley all tossed in a simple lemon olive oil dressing. It’s very light and veggie-packed with some protein provided by quinoa. If you’d like to add even more protein I’m sure it would be nice with some white beans, chickpeas, or French lentils thrown in too. Keep in mind that the strawberries will bleed pink juices into the salad and turn the quinoa a light pink hue once tossed. If this is a concern or if you are making this in advance, I suggest adding the strawberries on just before serving. Ingredients 1 cup uncooked quinoa (or try speltberries) 1/2 tbsp extra virgin olive oil 1 leek, sliced into rounds or half moons 2 garlic cloves, minced 1 bunch asparagus, ends broken off and chopped into 1-inch pieces 1 cup diced strawberries (optional) 3/4 cup fresh or frozen peas 1 cup fresh parsley, roughly chopped 2-3 tbsp extra virgin olive oil, to taste 3 tbsp fresh lemon juice 1/2 tbsp pure maple syrup (or other sweetener) 1/4 tsp fine grain sea salt & lots of pepper, to taste lemon zest, for garnish (optional) Directions Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1.5 cups vegetable broth (or water) and bring to a low boil. Reduce heat to low-medium, cover with tight-fitting lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Fluff with fork, remove from heat, and let sit covered for 5 minutes. Meanwhile, grab a very large skillet or wok. Sauté the leek and garlic in the oil for about 5 minutes over medium heat. Season generously with salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the strawberries (optional), peas, and parsley. Heat for a few minutes and then remove from heat. Whisk together the dressing ingredients (olive oil, lemon juice, maple syrup, and 1/4 tsp fine grain sea salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa. Season to taste with salt and pepper & enjoy! This would also be lovely with nuts or seeds sprinkled on top. Tip: Oh, I forgot to mention – this is also fantastic served cold too! Nutrition Information (click to expand) Serving Size 1 of 4 salads | Calories 313 calories | Total Fat 11.7 grams Saturated Fat 1.6 grams | Sodium 214 milligrams | Total Carbohydrates 44.1 grams Fiber 7.9 grams | Sugar 7.9 grams | Protein 10.6 grams * Nutrition data is approximate and is for informational purposes only. PRINT EMAIL SHARE REVIEW Facebook Pinterest Share on X If you've made this recipe I'd love to see it. Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look! Oh, I forgot to mention – this is also fantastic served cold too! The post Warm Spring Salad appeared first on Oh She Glows.

Protein-packed and perfect for spring, this asparagus French green lentil salad makes a lovely side dish, main course, or spring potluck dish, ideal for Easter gatherings. If you are looking for another salad option for Spring or for Easter dinner — check out my Warm Spring Salad. If you aren’t a fan of mustard dressings,...

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Protein-packed and perfect for spring, this asparagus French green lentil salad makes a lovely side dish, main course, or spring potluck dish, ideal for Easter gatherings. If you are looking for another salad option for Spring or for Easter dinner — check out my Warm Spring Salad. Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free ★★★★★ 5 from 27 reviews Yield 4 servings Prep time 25 minutes Cook time 30 minutes Total time 55 minutes Protein-packed and perfect for spring, this French green lentil salad makes a lovely side dish, main course, or spring potluck dish. Roasted potatoes and asparagus are folded into the salad along with a tangy mustard-lemon dressing. I also roasted the red onion, but I think next time I might leave the onion raw for a fresh crunch. I imagine this salad would also be fantastic with some cooked quinoa mixed in or using any seasonal vegetables you prefer. The dressing makes a lot - 2/3 cup - so I prefer to stir in half of the dressing into the salad and then serve the rest of the dressing on the side to drizzle on top. This dressing is inspired by one I came across in It's All Good. Ingredients FOR THE SALAD: 1 cup uncooked French green lentils/du Puy lentils (about 2 1/2 cups cooked) 3 medium yellow potatoes, diced (about 3 1/2 cups) 1 bunch asparagus, ends broken off and chopped 1/2 medium red onion, diced (about 1 1/2 cups) 1 tablespoon extra virgin olive oil, divided handful minced fresh dill, for garnish (optional) FOR THE DRESSING (makes 2/3 cup): 2 tablespoons coarse seeded/old fashioned mustard (see photo in post) 2 tablespoons Dijon mustard 4 tablespoons extra virgin olive oil 3-4 tablespoons fresh lemon juice, to taste pinch or two fine grain sea salt or pink salt up to 1 teaspoon pure maple syrup, to taste (optional) Directions Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper. Rinse lentils in a fine mesh sieve. Place lentils in a medium pot along with 3 cups of water. Bring water to a boil and then reduce heat to medium and simmer the lentils for about 18-20 minutes, or until tender. Drain off water and season lentils with salt (such as Herbamare). Place chopped potatoes on one baking sheet and drizzle with 1/2 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper. Roast the potatoes for 15 minutes. Meanwhile, place the asparagus on the other baking sheet (and the red onion if you prefer to roast it too - see headnote) and drizzle with 1/2 tbsp. oil. Sprinkle with salt and pepper. After the potatoes have roasted for 15 minutes, flip the potatoes and return them to the oven along with the asparagus (and red onion if you are roasting that) for another 12-15 minutes. The potatoes should be golden on the bottom when ready and the asparagus will be tender. Add roasted veggies into a large bowl along with the lentils and gently toss to combine. Meanwhile, prepare the dressing by whisking all of the dressing ingredients together. I love a tangy dressing with a bite so I used 4 tbsp. lemon juice. If you prefer a less acidic dressing you might want to add more olive oil or you can also experiment with adding a touch of maple syrup (the sweetness will offset a bit of the bite). It's definitely a dressing you can play around with! Pour half of the dressing onto the veggies and lentils in the bowl and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill (optional), with the rest of the dressing served on the side. Nutrition Information (click to expand) Serving Size 1 of 4 servings | Calories 430 calories | Total Fat 18 grams Saturated Fat 2.5 grams | Sodium 380 milligrams | Total Carbohydrates 51 grams Fiber 9 grams | Sugar 5 grams | Protein 14 grams * Nutrition data is approximate and is for informational purposes only. PRINT EMAIL SHARE REVIEW Facebook Pinterest Share on X If you've made this recipe I'd love to see it. Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look! If you aren’t a fan of mustard dressings, I recommend making the Creamy Avocado-Potato Salad recipe in my first cookbook The Oh She Glows Cookbook (p.107) It’s received great feedback and it’s perfect for spring as well. Have a fun weekend everyone! The post Roasted Potato and Asparagus Lentil Salad with Tangy Mustard-Lemon Dressing appeared first on Oh She Glows.

A carrot cake loaf that’s wholesome enough to enjoy for breakfast?! Yes please! Spiced with cinnamon, vanilla, and ginger, this beauty will fill your house with a delicious scent as it bakes. The loaf is naturally sweetened with maple syrup, and a lemon-cashew-coconut glaze gives the whole thing a fresh, zingy kick. Growing up, I...

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A carrot cake loaf that’s wholesome enough to enjoy for breakfast?! Yes please! Spiced with cinnamon, vanilla, and ginger, this beauty will fill your house with a delicious scent as it bakes. The loaf is naturally sweetened with maple syrup, and a lemon-cashew-coconut glaze gives the whole thing a fresh, zingy kick. Growing up, I was always taking pictures. Of everything. My love affair started with a classic pink Polaroid camera and I would save up my allowance to buy new film. Once I got my first point and shoot digital camera, I rarely left home without it. My family would always teasingly call me, ‘the little tourist’ because I took pictures of EVERYTHING…every moment…everyone…nothing could escape my wrath! I never expected that my love for photography would blossom into a real hobby in my adult life. Eric bought a Canon DSLR back in 2007 and I was so intimidated by it, I didn’t start using it for my blog photos for over two years! Over time, he was able to convince me (and show me) the difference a professional camera (and lens) could make in a photo with the right knowledge. So why all this camera talk? Well, after my carrot loaf shoot yesterday it really hit me how much I love food photography. Nothing is better than looking on the camera screen and getting excited by the shots. Ok, ok, it also helped that I took a nibble of this loaf and it tasted great! I kept telling myself, do not eat the slice, do not eat the slice…and then I was like ‘forget that’ and I took a bite! I think it gives the picture more character anyways. ;) If your hesitant about cake for breakfast, maybe try my Heavenly Carrot Cake Baked Oatmeal or my Oh Mega Carrot Cake Breakfast Cookies — they won’t disappoint! Whole-Grain Carrot Cake Loaf with Lemon Glaze Vegan, refined sugar-free, soy-free ★★★★★ 4.8 from 9 reviews Yield 10 slices, plus 1/2 cup + 2 tbsp (155 mL) glaze Prep time 20 minutes Cook time 45 minutes Total time 1 hour, 5 minutes A carrot cake loaf that’s wholesome enough to enjoy for breakfast?! Yes please! Spiced with cinnamon, vanilla, and ginger, this beauty will fill your house with a delicious scent as it bakes. The loaf is naturally sweetened with maple syrup, and a lemon-cashew-coconut glaze gives the whole thing a fresh, zingy kick. This recipe is a revamp of my 2011 carrot cake loaf, which was originally adapted from Sweet Freedom. Ingredients For the loaf: 1 1/2 cups (185 g) finely grated peeled carrot* 1 tablespoon (7 g) ground flax seed 1/2 cup plus 1 tablespoon (140 mL) pure maple syrup 3/4 cup (185 mL) almond milk or other plant milk 1/3 cup (80 mL) grapeseed oil or melted coconut oil** 1 1/2 teaspoons pure vanilla extract 1 teaspoon apple cider vinegar 2 teaspoons ground cinnamon 1 teaspoon ground ginger 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1 1/2 cups (230 g) whole-grain spelt flour*** 1 cup (100 g) walnuts, chopped For the glaze: 1/4 cup (60 mL) raw cashew butter 1/4 cup (60 mL) full-fat coconut cream, at room temperature**** 2 tablespoons (30 mL) pure maple syrup, at room temperature 1 tablespoon (15 mL) fresh lemon zest, or to taste Dash fine sea salt Directions Preheat the oven to 350°F (180°C) and line a lightly oiled 8x4-inch loaf pan with parchment paper. In a large bowl, mix the grated carrot, ground flax, maple syrup, almond milk, oil, vanilla, and vinegar until thoroughly combined. In that same bowl, one-by-one, stir in the dry ingredients: cinnamon, ginger, baking powder, baking soda, salt, flour, and half of the chopped walnuts. Mix until just combined. Pour the batter into the prepared loaf pan and smooth evenly with a spoon. Sprinkle the remaining walnuts on top of the loaf and press them gently into the surface. Bake for 40 to 50 minutes (I bake for 45 minutes) until the loaf springs back slowly when touched and a toothpick inserted into the middle comes out clean. Meanwhile, prepare the glaze. Combine the cashew butter, coconut cream, maple syrup, lemon zest, and salt in a blender or food processor. Blend or process until smooth. If it's too thick you can thin it with a bit of almond milk. After baking, place the loaf on a rack to finish cooling. The loaf is delicate so I don't suggest slicing until completely cooled. Once cool, slice the loaf, drizzling the lemon glaze on individual portions just before serving. Tip: * Please use the finest grate hole on the grater box. ** You can use any light-tasting oil you prefer. I’ve used light olive oil with success as well. If you use melted coconut oil, be sure that the rest of your wet ingredients are at room temperature to avoid seizing the oil. *** I expect all-purpose spelt flour will work just fine here too. Whole wheat pastry flour or sifted whole wheat flour should also work fine, but they may require extra baking time. **** Please use the thick, full-fat white cream found at the top of the can. Make it nut-free: Omit the walnuts to make this loaf nut-free. For a super-fast, nut-free lemon glaze you can whisk 1/2 cup powdered icing sugar with 1 tablespoon fresh lemon juice (or more to taste). Nutrition Information (click to expand) Serving Size 1 of 10 slices | Calories 350 calories | Total Fat 19 grams Saturated Fat 3 grams | Sodium 200 milligrams | Total Carbohydrates 39 grams Fiber 5 grams | Sugar 15 grams | Protein 6 grams Nutritional info includes lemon glaze and walnuts. If serving without glaze (but with walnuts) each slice (1 of 10) is 290 calories. If making without glaze and without walnuts, each slice is 230 calories. * Nutrition data is approximate and is for informational purposes only. PRINT EMAIL SHARE REVIEW Facebook Pinterest Share on X If you've made this recipe I'd love to see it. Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look! The original recipe is below: Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze Lightly adapted from Sweet Freedom. Glaze from Blissfully Vegan. Yield: 1 small loaf, eight 1-inch slices Ingredients: 1.5 cups finely grated carrot, unpacked 1 tbsp ground flax seed 1/2 cup pure maple syrup 3/4 cup almond milk (or other non-dairy milk) 1/3 cup light extra virgin olive oil (or oil of choice) 1.5 tsp pure vanilla extract 1/2 tsp apple cider vinegar 2 tsp freshly grated lemon zest 1.5 cups whole grain spelt flour 2 tsp ground cinnamon 1/2 tsp ground ginger 2 tsp baking powder 1/2 tsp baking soda 1/4 tsp kosher salt 1/2 cup raisins, soaked for 10 minutes & drained 1/4 cup walnuts, chopped Lemon glaze: 1/2 cup icing sugar whisked with 1 tbsp fresh lemon juice (or to taste) Directions: Preheat oven to 350F and line a small loaf pan (20cm x11cm x 6cm) with parchment. Lightly grease the parchment and sides of pan with oil and set aside. Note that the original recipe used an 8”x8” square pan so that would also work. In a medium bowl, mix together the grated carrot, ground flax, pure maple syrup, almond milk, oil, vanilla, vinegar, and lemon zest. Set aside for at least two minutes while you gather the dry ingredients. In another large sized bowl, whisk together the spelt flour, cinnamon, ginger, baking powder & soda, and salt. Pour the wet ingredients over the dry ingredients and stir until just combined (a few dry spots may remain). Fold in the raisins and chopped walnuts. Be careful not to overmix as spelt is a very delicate flour. Pour into prepared pan and bake at 350F for 45 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan, and then transfer the loaf to a wire rack to cool completely. Drizzle on lemon glaze just before serving. Serves eight 1” slices. May be frozen. I made this loaf for our family Easter get together this weekend. I froze the loaf (just until the glaze froze), and then wrapped it tightly two times with plastic wrap and placed it into an air-tight container. It should keep nice and fresh for Saturday! I was also amazed at how much impact something as simple as a glaze could make in a photo. The glaze just makes the loaf look so much more interesting, doesn’t it? I also love how it drips through the rack onto the parchment. This is quite a dense loaf because spelt doesn’t rise much, but the nutty flavour really makes up for its short stature. Once I drizzled the glaze over this loaf, the lemon really stole the show and I found myself almost forgetting that I was eating a carrot loaf! If you are not a lemon fan, I’m sure you can sub almond milk (or any milk) for the lemon juice and create a traditional glaze. I’m sure the glaze would also be very good with a pinch of cinnamon in it too! The post Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze appeared first on Oh She Glows.

The chopped almonds give them a little crunch too and the cup of flax lends an earthy, nutty flavour with a hint of sweetness. You know what else I love about them? They pack in a ton of healthy Omega oils that aid in glowing skin, hair, and nails. Hence the name, Glowballs. :)

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Flax Glowballs Vegan, oil-free, soy-free Yield 10-12 large balls Prep time 5 minutes Cook time 0 minutes Chill time 60 Total time 5 minutes Inspired by my 5 minute Almond Butter Chews and PInterest. Ingredients 1 cup flax seeds, ground (or just use pre-ground) 1/2 cup rolled oats, ground into flour 1/4 cup Sucanat (or other dry sweetener like white sugar), or more to taste 1 cup mashed banana (~2 lg.bananas) 2 tbsp cocoa powder 1/2 cup chopped nuts (I used almonds) 1/2 cup shredded coconut, for rolling Directions In a blender or spice grinder, grind the flax seeds and rolled oats into a flour like consistency. Alternatively you can use 1 cup ground flax if you do not have whole flax seeds. Add the ground flax & oat mixture along with the cocoa powder and Sucanat (or dry sweetener) to a large bowl. Adjust sweetener to taste. In a smaller bowl, mash the bananas with a fork until smooth. Scoop the banana onto the flax/oat flour and combine well with a fork or spoon. This process will take several minutes to combine thoroughly. With slightly wet hands, shape balls and roll in shredded coconut. Place balls on a parchment lined plate and freeze for 30-60 mins. If freezing for longer, allow to sit on the counter for 5 minutes or so to de-thaw slightly. Tip: I prefer to roll them in sweetened coconut because the flax balls aren’t very sweet and it gives them a nice pop of sweetness on the tongue, however unsweetened coconut works too. PRINT EMAIL SHARE REVIEW Facebook Pinterest Share on X If you've made this recipe I'd love to see it. Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look! The chopped almonds give them a little crunch too and the cup of flax lends an earthy, nutty flavour with a hint of sweetness. You know what else I love about them? They pack in a ton of healthy Omega oils that aid in glowing skin, hair, and nails. Hence the name, Glowballs. :) The post Flax Glowballs appeared first on Oh She Glows.

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Roasted Spiced Chickpeas Vegan, gluten-free, nut-free, soy-free Yield 1.5 cups chickpeas or 3 (1/2 cup) servings Prep time 5 minutes Cook time 40 minutes Chill time 5 Total time 45 minutes Ingredients 1 (15-oz) can chickpeas (or 1.5 cups cooked) 1/2 teaspoon olive oil 1/2 teaspoon fine grain sea salt 1/2 teaspoon garlic powder 1/4 teaspoon chili powder 1/4 teaspoon ground ginger 1/4 teaspoon cumin 1/8 teaspoon ground turmeric Directions Preheat oven to 400°F and line a medium baking sheet with a couple pieces of paper towel. Rinse and drain the chickpeas and place onto paper towel. Add a couple paper towels on top and roll the chickpeas around until completely dry. This helps them crisp up in the oven. Add the chickpeas into a medium mixing bowl and stir in the oil until coated. Now stir in the rest of the seasonings. Discard paper towel and line baking sheet with parchment paper. Add chickpeas back onto the baking sheet. Roast at 400°F for 20 minutes. Give the pan a gentle shake to stir the chickpeas and roast for another 15-20 minutes, until golden and lightly charred on the bottom. I roast for a full 40 minutes because I like them on the crispy side, but keep an eye on them as oven temps vary. Cool for 5 minutes or so and then top on your salad. They will lose their crispness quickly so these are best enjoyed immediately. You can also freeze the chickpeas once fully cooled and reheat them in the oven for 5 minutes or so to bring back the crispness. Nutrition Information (click to expand) Calories 136 calories | Total Fat 1.7 grams Saturated Fat 0 grams | Sodium 291 milligrams | Total Carbohydrates 21 grams Fiber 5 grams | Protein 7 grams * Nutrition data is approximate and is for informational purposes only. PRINT EMAIL SHARE REVIEW Facebook Pinterest Share on X If you've made this recipe I'd love to see it. Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look! The post Roasted Spiced Chickpeas appeared first on Oh She Glows.

The post Spiced Vegan “Buttercream” Frosting appeared first on Oh She Glows.

Spiced Vegan Buttercream Frosting Vegan, gluten-free, grain-free, no bake/raw, nut-free ★★★★★ 5 from 1 reviews Yield 1 1/2 cups (375 mL) Prep time 5 minutes Rest time 20 minutes Cook time 0 minutes Total time 25 minutes If a frosting tasted like your favourite fall or winter day, it would be this one! Generously spiced with cinnamon, ginger, cloves, and nutmeg (also known as Pumpkin Pie Spice), this vegan buttercream is the perfect pairing for my Pumpkin Gingerbread Loaf, or any of your go-to fall baked goods. It can be made a couple days ahead of time and stored in the fridge too; just be sure to let it sit at room temperature until it softens and stir until fluffy before using. Ingredients 1/2 cup (125 mL) vegan butter, room temperature* 2 to 3 teaspoons pumpkin pie spice, to taste** 1 teaspoon (5 mL) pure vanilla extract Small pinch fine sea salt or pink salt 2 cups (260 g) powdered icing sugar, more if needed 1/2 to 1 tablespoon (7.5 to 15 mL) non-dairy milk, as needed Directions To a large mixing bowl, add the vegan butter. With electric mixers, beat the butter on low speed until light and fluffy, about 30 seconds. To the bowl with the butter, add the pumpkin pie spice (start with 2 teaspoons), vanilla, and a small pinch of salt. Beat again on low speed until well combined, about 15 to 20 seconds. Sift the icing sugar if it’s clumpy. Add it to the bowl along with 1/2 tablespoon non-dairy milk. Beat on low speed until the frosting is smooth and fluffy, about 30 to 45 seconds. You can add a touch more non-dairy milk if it’s still too thick, and beat again briefly with the electric mixers. Taste, and beat in an additional teaspoon of pumpkin pie spice, if desired. Tip: * You can use any vegan butter you prefer. Note that different brands will have different water and fat ratios so the outcome may be slightly different. You may need to adjust the amount of icing sugar or milk used. ** I often use a full tablespoon (3 teaspoons) of pumpkin pie spice which is quite strong, but I find it pairs so lovely with my Pumpkin Gingerbread Loaf. You may want to use a bit less spice depending on your preference - add it slowly to taste and you can’t go wrong! Store-bought pumpkin pie spice works great, or for a homemade version of pumpkin pie spice, see my Pumpkin Pie Spice. PRINT EMAIL SHARE REVIEW Facebook Pinterest Share on X If you've made this recipe I'd love to see it. Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look! The post Spiced Vegan “Buttercream” Frosting appeared first on Oh She Glows.

Hey everyone! I hope you’re doing well and staying safe out there. This post is a shift from my usual recipe-related content, but it’s one I’ve been asked to do for ages now and I’m happy to finally have this post put together. It’s a bit of a beast! Be sure to see the bottom...

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The post My AM + PM Skincare Routines and Current Fave Products! (cruelty-free) appeared first on Oh She Glows.

Hey everyone! I hope you’re doing well and staying safe out there. This post is a shift from my usual recipe-related content, but it’s one I’ve been asked to do for ages now and I’m happy to finally have this post put together. It’s a bit of a beast! Be sure to see the bottom of this blog post because I’m announcing a fun live event in celebration of Oh She Glows for Dinner (which launches next week!). I hope you’ll join us on Oct 14th at 7pm EST!! Skin care is such a personal journey, and I certainly don’t expect that what I do will work for you or that you should follow my routines because we all have vastly different skin care needs. That said, I personally love seeing skin care routines that other people follow (it’s a bit of an obsession in recent years). I hope you enjoy this post too! As a teenager, I remember using strong acne cleansers and ointments that would strip my skin. And super coarse scrubs. I suffered from tons of bad breakouts in my teen years and just felt so insecure most of the time. I wish I could give that girl a big hug. Needless to say, my skin care has evolved over the years as I’ve learned more about my changing skin and which products and ingredients are effective for me. I actually didn’t get into a formal skin care routine until the past couple of years. When Adriana and Arlo were younger, I was lucky if I washed my face and threw on moisturizer before bed because I was so tired. I was also trying to solve ongoing allergic reactions so I was super careful about introducing new products and rarely ever did. If you are in a similar phase of life, be kind to yourself and don’t worry about having the perfect routine, or heck, a routine at all. Do what makes you happy and works for you, whatever stage you are in. Now that my kids are a bit older (and I seem to have figured out, at least in part, what was causing my allergic reactions), I’ve been loving getting back into skin care again because it helps me slow down and take some time for self-care. It’s a favourite part of my day!! Without further ado, here are the cruelty-free products I’m using lately. I’ve also shared my AM and PM routines below. Keep in mind I am in no way claiming to be a skin care expert by any stretch of the imagination; I just love learning about it and consider this an evolving personal journey! As always, this post is not sponsored. As you may know, I don’t do any sponsored content…this was a decision I made many years ago, but I like to mention it once in a while for new readers. :) I also purchased all of the products myself (nothing was gifted). There are affiliate links for some of the products below, however, so if you click an affiliate link and make a purchase I may earn a small percentage. I’m always grateful for your support! First, a bit of info on my skin type to provide context: Combination skin (mixture of dry areas and normal/oily areas) Reactive (flushes easily) Prone to hyperpigmentation I’m still working on reducing melasma from my 2 previous pregnancies, and have made slow progress! Thanks to Eric for taking this photo of me (this photo cracks me up…I’m looking all super creepy at myself while applying a mask). Cleansers In the evening, I use the double cleanse method because it’s really helpful to break down sunscreen and makeup. I start with a rich cleansing balm, then move on to the jelly cleanser as my second cleanse. In the morning, I only use the jelly cleanser since my skin doesn’t need much cleansing. The Inkey List Oat Cleansing Balm (150 mL: $12.99 CAD/$9.76 USD; this product contains no animal derivatives, however they are not yet vegan certified) This ultra-thick and rich cleansing balm is often sold out and for good reason. It’s so luxurious to use (I love to give myself a little facial massage when I use it). It has a fantastic price point for a cleansing balm, and I find that it calms my skin down and makes it softer! I do have one complaint about this balm – the balm is very hard to squeeze out of the tube..I’m talking major arm workout. I hope the brand improves the packaging for this in the future. Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser (100 mL: $32 CAD/$24 USD, vegan) I like that this cleanser doesn’t leave my skin feeling dry! It’s gentle and moisturizing, and one small pump is all you need for a full face lather! Serums The Ordinary Niacinimide 10% + Zinc 1% (30 mL: $5.90 CAD/USD, vegan) Targets: balances oil production, reduces appearance of acne, brightens skin tone The Ordinary Retinol 1% in Squalane (30 mL: $6.70 CAD/USD, vegan) Targets: fine lines, photo damage, texture (note: I’m going to move on from this retinol as it doesn’t sink in as well as I would like. I plan to try out The Inkey List 1% retinol as soon as it’s back in stock!) NIOD Copper Amino Isolate Serum 2:1 (15 mL: $60 CAD/USD, vegan) Targets: textural damage, uneven tone, enlarged pores, lack of radiance NIOD Re:pigment (15 mL: $39 CAD/USD, vegan) Targets: hyperpigmentation NIOD Fractionated Eye Contour Concentrate (15 mL: $68 CAD/USD, vegan) Targets: dynamic lines, static lines, fine superficial under-eye lines, loss of elasticity (especially upper-eyelids), dark circles, puffiness and textural unevenness. Vitamin C Serum Timeless Vitamin C + E Ferulic Acid Serum (1 oz/30 mL: $34.55 CAD/$25.95 USD, vegan) This is a lovely, L-ascorbic acid serum that helps brighten and smooth my skin! In the past, I’ve had problems with sticky or oily vitamin c serums, but this one has a watery texture. I keep it in the refrigerator when storing. Moisturizer with SPF EltaMD UV Elements Broad-Spectrum SPF 44 Moisturizing Physical Sunscreen (Tinted) (2 oz/60 mL: $45.33 CAD/$35.50 USD) mixed with… Colorescience Sunforgettable Total Protection Face Shield SPF 50 (original tint, 1.8 oz/53 mL: $49.52 CAD/$39 USD) There is rarely a day I don’t wear sunscreen. I also wear hats religiously when outdoors…you’ll almost never find me outside without a hat on. When I’m outside in the summer during peak UV hours, I wear a goofy-looking wide brim hat, add a fresh layer of facial SPF, and mineral-based sunscreen on my body. Even though I can’t take away all those years I used to tan when I was younger (whyyyy, Ange, whyyy?), I’ve vowed to protect my skin now and in the future. After finding out that my previous Paula’s Choice go-to sunscreen was not completely mineral-based like I thought it was (huge thanks for a couple OSG readers for mentioning this!), I set out on a quest to find my perfect physical sunscreen. I really like the tinted one linked above by EltaMD because it doesn’t leave a white cast. Unfortunately, the tint is a bit too dark for my skin tone. I now mix the EltaMD one with Colorescience Sunforgettable Total Protection Face Shield SPF 50 (also linked above) and I’m OBSESSED. I can create the perfect custom shade to match my skin. The finish when mixing these two sunscreens is also more matte compared to the EltaMD sunscreen used alone. When used together, they also make my complexion look more even toned. Night Cream A thick moisturizer is the final step in my evening skin care routine and locks in my serums. I’m actually between night creams at the moment as a cream I love (Herbivore Pink Cloud Moisture Cream, vegan and pictured in this post) may have been discontinued (although I’ve seen that you can still find it at some physical Sephora locations). I also love Drunk Elephant’s Protini Polypeptide Cream (vegan), but I’m not a fan of the packaging. Oils The Ordinary 100% Organic Cold-Pressed Rose Hip Seed Oil (30 mL: $9.80 CAD/USD, vegan) I don’t use many oils, but this is a go-to of mine which I use some evenings. It gives the skin a nice glow! When my skin is looking extra thirsty, I’ll add a couple drops of this into my evening moisturizer or layer it underneath my moisturizer. Masks Tatcha Violet-C Radiance mask (50 mL: $117 CAD/$88 USD) This new-to-me mask contains vitamin C as well as AHA’s from 7 different fruits (shown in mirror photo above). The biggest benefit I’ve noticed with this mask is that it makes the skin feel very smooth and is moisturizing. It’s a great one to use before makeup for a smooth application. I’ve noticed subtle brightening, but not as much brightening as I was hoping. Because of this and the high price point, I’m not sure whether I will repurchase it. I do like it overall, so I’ll have to see if something better comes along..I always like trying new things out! Chemical & enzyme exfoliants Since I don’t use any chemical exfoliants in my current daily AM or PM skincare routines, I like to get in one of these peels once a week. I always patch test new products, but this is especially important with peels. The Ordinary has a handy guide to patch testing here. The Ordinary Lactic Acid 10% + HA (30 mL: $6.80 CAD/USD, vegan) I primarily use this lactic acid for KP (Keratosis Pilaris), which I’ve struggled with on the back of my arms. Its gentle chemical exfoliation really helps smooth and soften bumpy skin with regular use and it keeps the skin hydrated at the same time. I tend to forget about applying it, but when I’ve used it regularly (every other day), it has really helped smooth my arms! Of course, you can also use this on your face, too, and it comes in an even more gentle 5% concentration, if need be. The Ordinary AHA 30% + BHA 2% Peeling Solution (30 mL: $7.20 USD, vegan) This is a really effective chemical exfoliation for my skin, but you have to be careful with it as it’s not for everyone. Before using, I patch tested this peel on my inner forearm for 10 minutes (the max recommended time). Then I waited 24 hours to see if a reaction formed. When my skin didn’t react, I applied it to my face for just 1 minute for the first use. For the second use, a week or two later, I left it on for 2 to 3 minutes, and I worked my way up from there, very slowly. I’ve used at home chemical exfoliants in the past without issue and my skin has no problems with this mask at the recommended ‘up to 10 minute’ time, but I wouldn’t recommend it for sensitive skin types. The Ordinary says, “It is only suitable for experienced users of acid exfoliation.” It’s also important to make sure your skin is dry before application – there should be no water on the skin. Anyway, this mask makes my skin absolutely glowing and smooth…it’s truly a ride or die for me. I find that I only need to keep it on for 5 to 8 minutes max for great results…less is more. AlumierMD Enzymatic Peel This lovely enzyme peel mask contains 10% lactic acid with fruit enzymes for a gentle but effective exfoliation. I purchased it from my sister Kristi who is a trained skin care specialist with AlumierMD and is so knowledgeable about skincare! I find you only need to leave this enzyme mask on for a few minutes, so it’s nice when you find yourself short on time. If you want to find out more about this product or AlumierMD products in general, drop Kristi a line at skinsavvyscience@gmail.com and say hello or follow her on Instagram :) Moisturizing Lip Balm Summer Fridays Vegan Lip Butter Balm, Vanilla (15g: $29 CAD, $22 USD) Oh boy, do I love this balm! Summer Fridays says it’s a “silky vegan lip mask that hydrates and soothes parched lips while sealing in moisture.” I would have to agree. I’ve tried quite a few vegan balms and this one is my favourite so far. I use it morning and night…and before going outside in chilly weather! Light-emitting diodes (LED) low-level light therapy Project E Beauty Photon Face Rejuvenation Face & Neck Mask ($260 CAD/$195 USD) It’s getting CREEPY up in here! I’ll start with what I don’t love about this LED mask and I’ll end with what I do love. Don’t love: the mask is heavy on the face (particularly on the bridge of the nose). I use the LED mask while lying down in bed and I hold the mask slightly lifted off the bridge of my nose. I’ve found that if I keep my upper arm resting on the bed (rather than suspended in the air) my arm doesn’t get that tired, but it’s still a bit of an annoyance. Okay, now onto what I love about it and what has made me stick with it—I’ve seen results. And I mean, my expectations were low. I use this diligently for 20 minutes, 5 to 6 times a week, and I’ve noticed that it has slightly plumped and firmed my skin over the past few months. My skin also feels smoother and softer to the touch. I love that this mask comes with a neck attachment. My neck used to be quite rough in texture and now it feels softer and is visibly smoother. At first, I thought I was imagining the results and wondered if the results were actually from my skincare products, so I decided to try a little experiment. I tried this LED light on my thigh/knee area where I don’t use any serums. Lo and behold it had the same effect – skin softening and slight plumping. So, I’m pretty sure that the red LED light is doing some good things for my skin (consistent use is key). While this LED mask has a lot of wavelength options, I only use the red light which can help boost collagen production and it’s the one I have seen the most research backing (such as here, here, and here). The added benefit of using this device is that it has forced me to relax for 20 mins at a time – something I never used to make time for. Now I look forward to relaxing on my bed, closing my peepers, and kicking back while listening to various Youtube channels (about as close to meditation as I will likely get, but I’ll take it!). Anyway, I’m not totally happy with this product since it is uncomfortable on the bridge of my nose, so my advice would be to look into various brands. UPDATE: I recently purchased this flexible Aduro 7+1 LED Face Mask after a blog reader highly recommended it and I’m loving it. It’s so much more comfortable than the Project E Beauty mask that I have been using for the past 6 months. The downside? It’s pricey and the import/duty fee set me back $100 CAD. The upside? The product arrived in only 3 days from the time I hit submit on my order. My AM + PM skin care routines Lately, I rotate between the following morning and evening routines. In other words, from the lists below, I pick only one morning routine and only one evening routine per day. I try to rotate them fairly evenly. The products in each routine are listed in order of use/application, too. For example, if I list NIOD Re:pigment before The Ordinary’s niacinamide, it means I apply Re:pigment first, let it soak in for about 30 to 60 seconds, then apply niacinamide afterwards. I created these routines by chatting with DECIEM consultants to determine which products can be combined (and in what order to layer them), and which ones should not be combined. I also love to refer to The Ordinary’s Regime Guide and this handy conflict chart over at DECIEM Chat Room as starting off points. Morning routine #1: Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser NIOD Re:pigment The Ordinary Niacinamide 10% + Zinc 1% NIOD Fractionated Eye Contour Concentrate Paula’s Choice Resist Skin Restoring Moisturizer with SPF 50 Morning routine #2: Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser The Ordinary Copper Amino Isolate Serum 2:1 The Ordinary Niacinamide 10% + Zinc 1% NIOD Fractionated Eye Contour Concentrate Paula’s Choice Resist Skin Restoring Moisturizer with SPF 50 Morning routine #3: (photo coming soon!) Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser Timeless Vitamin C + E Ferulic Acid Serum NIOD Fractionated Eye Contour Concentrate Paula’s Choice Resist Skin Restoring Moisturizer with SPF 50 Evening routine #1: Double cleanse with The Inkey List Oat Cleansing Balm, then cleanse with Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser NIOD Re:pigment The Ordinary Niacinamide 10% + Zinc 1% NIOD Fractionated Eye Contour Concentrate Night cream Evening routine #2: Double cleanse with The Inkey List Oat Cleansing Balm, then cleanse with Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser The Ordinary 1% retinol serum NIOD Fractionated Eye Contour Concentrate Night cream Evening routine #3: Double cleanse with The Inkey List Oat Cleansing Balm, then Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser NIOD Copper Amino Isolate Serum 2:1 The Ordinary Niacinamide 10% + Zinc 1% NIOD Fractionated Eye Contour Concentrate Night cream Evening routine #4: (photo coming soon!) Double cleanse with The Inkey List Oat Cleansing Balm, then Herbivore Pink Cloud Rosewater + Tremella Creamy Jelly Cleanser Timeless Vitamin C + E Ferulic Acid Serum NIOD Fractionated Eye Contour Concentrate Night cream Tips I follow: Always patch test new skin products. If using any The Ordinary or NIOD products, see their guide on patch testing. Follow product instructions carefully. I like to use a slow, gradual approach when introducing new products. Some of the products/ingredients above are not recommend for pregnancy or breastfeeding, so be sure to consult with your doctor before use. I try to do my evening routine 30 to 60 minutes before I go to bed, so the products have plenty of time to soak in and are less likely to rub off on my pillow. Whew, was this a beast or what? It was so much fun to put together. :) Drop me a line and let me know about your favourite skin care products…I love hearing what you guys use and love! I’m excited to announce that Indigo and Chatelaine are hosting a free online event on October 14th at 7pm EST in celebration of Oh She Glows for Dinner! I’ll be chatting with the lovely Maureen Halushak and really hope you will join us! There will also be signed copies of my new book for sale if you’d like to treat yourself or that special someone. =) I’ll be donating 100% of my personal proceeds on the book sales for this event to Building Roots! Be sure to reserve your spot here if you’d like to join us. :) Only a week to go until Oh She Glows for Dinner launches into the world! This week is the last week to take advantage of my OSG for Dinner Bonus Bundle, so if you preorder, please make sure you download the free bundle. I am so grateful for your support and can’t wait for you to start cooking! xo The post My AM + PM Skincare Routines and Current Fave Products! (cruelty-free) appeared first on Oh She Glows.

Hey everyone, I hope you are doing well! I’m popping in with a fun fall-inspired cookie recipe today that’s been on repeat in this house.  First, I want to thank you all so much for your support for Oh She Glows for Dinner! I’m immensely grateful for each and every one of you who believe...

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The post Perfect Little Pumpkin Cookies with Spiced Buttercream appeared first on Oh She Glows.

Hey everyone, I hope you are doing well! I’m popping in with a fun fall-inspired cookie recipe today that’s been on repeat in this house. First, I want to thank you all so much for your support for Oh She Glows for Dinner! I’m immensely grateful for each and every one of you who believe in me and in what I create. It’s sounding like cozy, plant-based meals to enjoy at home is a theme you’re really eager for, and hearing this makes me so happy because this book was almost the end of little ‘ol me…hah ;) jk. Well, it was my biggest challenge to date, but sooo worth it and I’m thrilled with how it all came together. Now that I get to cook from this book in my own kitchen, it’s pretty darn special. I can’t wait for you to be able to do so as well. Your pre-orders help a lot because the more pre-orders we have, the better chance we have to get the book stocked in more numerous and varied retailers, such as independent stores, chain stores, and online retailers, allowing everyone to locate the book more easily and support their favourite stores. I appreciate your help so much!! Click here to find out where you can pre-order your copy so you can start cooking up these delicious, cozy recipes as soon as it’s hot off the press! Not much longer to go now. :) If you pre-order, don’t forget to claim your pre-order Bonus Bundle here until October 13th. Okay, now it’s time to ring in the fall season with a brand-new, lightly spiced, and completely addictive frosted pumpkin cookie. Sending you all my love and good vibes for the new season ahead! Perfect Little Pumpkin Cookies with Spiced Buttercream Vegan, soy-free ★★★★★ 4.8 from 17 reviews Yield 20 cookies Prep time 25 minutes Cook time 13 minutes Total time 38 minutes Why hello there, beautiful pumpkin season! These lovely pumpkin cookies are lightly crispy around the edges, tender and chewy in the middle, and the perfect light-tasting base for my Fluffy Pumpkin Pie Spice Buttercream. My recipe tester, Nicole, says they are like “airy, pumpkin spiced clouds with a delightful outer shell to sink your teeth into!” If you aren’t in the mood for frosting, and prefer a lightly sweet, wholesome-tasting cookie, they also taste great without the buttercream. You can use store bought pumpkin pie spice for convenience, or this recipe for Homemade Pumpkin Pie Spice Mix. In the Tips section, I’ve provided sifted whole-grain spelt and all-purpose white flour swap options for the white/light spelt flour. Be sure to check them out before you begin as the flour substitutions aren’t direct 1:1 swaps. This recipe is adapted from my Easy Vegan Sugar Cookies with Pink Frosting. Ingredients For the wet ingredients: 3 tablespoons (45 mL) grapeseed oil 3 tablespoons (45 mL) pure maple syrup 1/4 cup (60 mL) unsweetened pumpkin purée 2 tablespoons (30 mL) brown rice syrup 1 1/2 teaspoons ground flaxseed 1/2 teaspoon pure vanilla extract For the dry ingredients: 3/4 cup plus 1 tablespoon (83 g) almond flour* 1 cup plus 1 tablespoon (127 g) white/light all-purpose spelt flour** 3 tablespoons (27 g) arrowroot starch 1/4 cup (60 g) natural cane sugar 1 teaspoon pumpkin pie spice 1/4 teaspoon fine sea salt 1/2 teaspoon baking soda For the Fluffy Pumpkin Pie Spice Buttercream: 1/4 cup plus 2 tablespoons (75 g) soy-free vegan butter 1 1/2 cups (190 g) powdered icing sugar, sifted if necessary 1/2 teaspoon pumpkin pie spice Pinch fine sea salt Cinnamon or pumpkin pie spice, for garnish (optional) Directions Preheat the oven to 350°F (180°C) and line one extra-large baking sheet (or two medium-sized sheets) with parchment paper. To a small bowl, add the wet ingredients: grapeseed oil, maple syrup, pumpkin purée, brown rice syrup, ground flax, and vanilla. Whisk until combined. To a large bowl, add the dry ingredients: almond flour, spelt flour, arrowroot starch, cane sugar, pumpkin pie spice, salt, and baking soda. Whisk until combined. Pour the wet mixture over the dry mixture (being sure to scoop all of the wet ingredients stuck to the sides of the bowl), and stir until it comes together into a dense, very thick dough. The dough will be very sticky, but this is normal! Scoop a slightly heaping 1 tablespoon of dough into your hand, and roll it into a ball. Continue with the remaining dough, placing each ball onto the baking sheet about 2 to 3 inches apart. If needed, you can lightly wet your fingers during this process. Do not flatten the balls before baking as they will spread out on their own. Bake the cookies for 12 to 14 minutes until lightly golden (I like baking them until lightly golden as the edges get a bit crispy during cooling). Cool the cookies completely on the baking sheet. To speed up the cooling process, cool the cookies for 10 minutes on the pan then transfer the cookies to the fridge until completely cooled. Meanwhile, prepare the Fluffy Pumpkin Pie Spice Frosting: To a large bowl, add the vegan butter. Using electric beaters, beat the butter until smooth (about 30 seconds). Add the powdered sugar, pumpkin pie spice, and salt. Starting on low speed, beat until smooth and fluffy, gradually increasing the speed as the ingredients combine. It will look very crumbly at first, but it will eventually come together and become fluffy. If the frosting is still too dry, you can thin it with a tiny bit of almond milk (1/2 teaspoon at a time), and continue beating until smooth. If it’s too thin, you can add a little more powdered sugar and beat again until smooth. Spread the frosting onto the completely cooled cookies, and top with a sprinkle of cinnamon or pumpkin pie spice, if desired. Serve and enjoy! Leftover cookies can be stored in an airtight container in the fridge for 1 to 2 days. The cookies will soften when sealed in a container. Tip: * Be sure to use almond flour and not almond meal which is much coarser. ** I prefer the white/light spelt version. If you can find some, it’s so lovely in these! If you can’t find it in the store, though, you can sift whole-grain spelt flour before using. The flour won’t be as fine and delicate as white/light spelt flour, but it will work in a pinch. To sift: place a large bowl on top of a kitchen scale, and tare the scale to zero. Spoon flour into a fine mesh sieve, and gently shake the sieve side-to-side until you have about 127 grams of sifted flour in the bowl. Discard the coarse flakes that remain in the sieve. Using sifted whole-grain spelt flour produces a more wholesome flavour and texture. Alternatively, you can use 3/4 cup plus 2 tablespoons (127 grams) all-purpose white flour instead of white/light spelt flour. When using all-purpose white flour, the cookies will taste a bit less sweet and complex compared to spelt flour. Flours are measured using the “scoop and shake until level” method, where you scoop the measuring cup directly into the flour and shake the cup side to side until the flour is level. I recommend weighing the flour whenever possible for the most accuracy. Nutrition Information (click to expand) Serving Size 1 of 20 cookies (with frosting) | Calories 148 calories | Total Fat 6.6 grams Saturated Fat 1.3 grams | Sodium 91 milligrams | Total Carbohydrates 21 grams Fiber 0.9 grams | Sugar 11.5 grams | Protein 1.6 grams 1 of 20 cookies (without frosting): 88 calories, 3.6 grams total fat, 0.3 grams saturated fat, 59 milligrams sodium, 12.7 grams carbohydrates, 0.9 grams fibre, 3.3 grams sugar, 1.6 grams protein. * Nutrition data is approximate and is for informational purposes only. PRINT EMAIL SHARE REVIEW Facebook Pinterest Share on X If you've made this recipe I'd love to see it. Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look! For those of you who missed my earlier announcement, Indigo is hosting a wonderful contest in celebration of Oh She Glows for Dinner! Plum members who pre-order my new cookbook are automatically entered in this wonderful prize package. It is a great time to do so, because the book is on sale for 22% off right now (Please note, I don’t know when this sale ends). Click here to enter! The post Perfect Little Pumpkin Cookies with Spiced Buttercream appeared first on Oh She Glows.

Hi everyone! I hope that summer is treating you well so far, and you’re staying in good health and good spirits during what has been a heartbreaking year. How are you and your families doing right now?  At long last, I have some fun news to share with you today! This cookbook reveal was supposed...

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Hi everyone! I hope that summer is treating you well so far, and you’re staying in good health and good spirits during what has been a heartbreaking year. How are you and your families doing right now? At long last, I have some fun news to share with you today! This cookbook reveal was supposed to go out to you in May, then in June, and then in early July, but with everything going on in the world it just didn’t feel right, so I delayed it multiple times. I’m not sure it feels right even now, but I’ve had a lot of questions about the new book’s listing on various retailers online, so I knew I couldn’t delay any longer. I’m holding onto the hope that this news will bring a smile to your face and a bit of cheer. :) If you haven’t guessed already, my new cookbook, Oh She Glows for Dinner: Nourishing Plant-Based Meals To Keep You Glowing, is finally complete and it comes out in a couple of short months! It’s been a wild ride to cross the finish line (never in my wildest dreams did I think I’d be wrapping up a cookbook during a pandemic and lockdown), but after 3 years of working away on this project, I’m absolutely thrilled to let you know all the juicy (pun intended) deets about this new book. If you subscribe to my newsletter, you may have seen the sneak peek pop into your inbox yesterday! Here’s a little behind-the-scenes from earlier this year when I was going over the book design! Shifting from “behind-the-scenes” mode to “in-the-spotlight” mode doesn’t come easily for me (I’m much more of a behind-the-scenes kinda gal!), so this “launching into the world” part of the creation process is a big challenge for me on a personal level, and oh boy, the nerves I have right now are unreal. I’d be perfectly happy to work away diligently behind-the-scenes and never have to self-promote. ;) Do any of you relate? I’m always up for a good challenge, though, and getting to reconnect with you all is the icing on the vegan cake! This book would not have been possible without your encouragement, patience, and support throughout the whole process! It also wouldn’t have been possible without my small-but-mighty team made up of Nicole and Eric. They are my rocks, my sanity savers, my reasons for inappropriate fits of laughter, my sounding boards, my reminders to drink more caffeine and breathe, and it goes on. My incredible, diligent group of recipe testers (a special shout out and thank you to Anna, Carin, Tana, Tammy, Laurie, Caroline, Danielle, Vanessa, Lynn, Audrey, Stephanie D., Anne, Kathy, Stephanie S., Andrea, Beth, Katie, Lindsay M., Bridget, Laura, Lindsay V., Erin, Heather, Suzanne, Adrienne, Stephanie M., Carolina, Kirsten, Lori, Marina, and Kristen) have tested, and tested, and tested these recipes right alongside me and shared the most helpful feedback. And last but not least, I have so much gratitude for the amazing teams at Penguin Random House Canada and Avery! I held this book in my hands for the first time last week! I can’t even tell you how fast my heart was a-thumpin’ when I opened the box! It is always slightly terrifying and thrilling to open one of my books for the first time, and it really never gets any easier to send my heart and soul’s work off into the world. But I am so darn proud of this book. It’s my very first hardcover book, too! About this book Oh She Glows for Dinner is a reflection of what you, my dear readers, have asked me for the most over the years—more plant-based, crowd-pleasing dinner recipes! Dinner is something I think most of us have struggled with (I know I sure have!), and when you throw “plant-based” into the mix it can be even trickier to figure out. If you’ve ever shrugged your shoulders over what to make for a vegan meal and resorted to toast or a bowl of cereal, you certainly aren’t alone. I knew I had to create this cookbook to help answer the ever-burning “what’s for [plant-based] dinner?” question. As an added benefit, the recipes in this book also make incredible (and often portable) lunches! You’ll also find the perfect, satisfying sides to add to your dish, meal-worthy salads for every season, hearty & healing soups and stews, and a bounty of flavour-poppin’ sauces, dressings, parmesans, and pestos that you can make to change up the flavour profile (or simply punch up your dish even more). And I threw in a delicious dessert/drink chapter, of course, because it wouldn’t be an Oh She Glows cookbook without some sweet, healthified treats! ;) What you’ll find inside: Dietary and Cooking Labels Each recipe indicates whether it is nut-free, gluten-free, soy-free, grain-free and/or oil-free, raw/no bake or one pot. Out of 106 vegan recipes in this cookbook, 101 are gluten-free or have a gluten-free option, 90 are nut-free or have a nut-free option, and nearly all are soy-free. I also share whether the recipe is kid-friendly, freezer-friendly, and/or if any advance prep is needed. My “on the glow” label tells you whether the recipe is portable. My goal was to pack in as much helpful info as I could for you (dare I say this is my most informative book yet?)…you know me, go big or go home…lol. Storage and Reheating Instructions Almost all of the recipes in this cookbook also include specific storage and reheating instructions, customized to each recipe. My recipe testers and I spent so much time testing the recipes to take the guesswork out of them for you! Active Time and Total Time Each recipe tells you how much active time and total time will be required. Active time is the time you are actively preparing food in the kitchen. Total time reflects how long the recipe takes from start to finish. If applicable, we also share Soak time and/or Chill time. Full-page colour photographs I am so excited to share that I did the food photography and food styling for the recipes in this book – there are more than 100 of my photographs inside! Glow Getter Meal Plans This book includes 4 meal prep plans! Each time-saving plan provides step-by-step instructions, so you can prep or fully make 3 dinner recipes in just 60 to 90 minutes. I knew it was important to create plans that would actually work for a busy lifestyle. I’ve tried plans in the past that take 2.5 to 3 hours each week, and they just didn’t fit into my life. These plans don’t take long (60 to 90 minutes at a brisk pace) and they set you up with a few hearty meals each week! Menus To Get Your Glow On I also share my tried-and-true menus for special occasions or themed nights, such as Girls’ Night, Mother’s Day, Game Night, The Oh She Glows Cookbook Club Night, and more. If you have ever struggled with how to combine recipes for special meals, I really hope this will give you the inspo you need to simplify your planning. Don’t forget to check out our bonus bundle below as it includes 4 designed printable menus which correspond to menus found in the book! Helpful Recipe Lists My Helpful Recipe Lists index at the back of the book provides at-a-glance searching of recipes by allergy label or preference, so you can find all the gluten-free recipes grouped together in one spot, or all the kid-friendly, freezer-friendly, nut-free, one pot, and on the glow recipes. My Pantry Staples, Kitchen Tools and Appliances I’ve included a condensed list of the essential pantry items I keep on hand along with my favourite tools and appliances. If I have a preferred brand, I share those names with you, so you know exactly what I use in my own kitchen. The Oh She Glows for Dinner Bonus Bundle is here! The response to my pre-order bonus bundles for my previous two cookbooks was so enthusiastic, I knew I had to raise the bar and add in some exciting and unique new bonus features. This Oh She Glows for Dinner Bonus Bundle is definitely my favourite, most cheerful and creative pre-order bundle yet. All the *heart eye* emojis for this one. I had so much fun collaborating with local artist, Kayla Whitney, to create an adorable, custom Oh She Glows “Glow” downloadable art print for you to print and hang on your walls! This is my very first custom Oh She Glows print and it looks so bright and cheery on the wall. If you end up hanging the print in your house, we’d LOVE to see it! Simply tag it with #ohsheglowsfordinner on social media. In addition to the “Glow” art print, you’ll receive 4 artfully designed Oh She Glows for Dinner menus to download and adorn your dinner table on special occasions. Super-handy Glow Getter Meal Plan printables from the new book will make prepping the plans even easier when your book arrives. It’s so convenient to print the meal plans and place them on your counter so you can cross things off as you work through the plan. Lastly, I couldn’t make you wait until October to get cooking, so I’ve included 4 advance recipes in this bundle—a few of my summer-friendly ones that we’ve been enjoying during this hot season! If you pre-order Oh She Glows for Dinner, keep your receipt handy and follow this link to get your free bonus bundle PDF! Pre-order now at the following retailers: Amazon.ca Amazon.com Indigo.ca Barnes & Noble The Book Depository Books-A-Million Apple Books Amazon.co.uk Please note: We earn a small commission if you purchase an item through our affiliate links above. Thank you so much for your support! I can’t wait to hear what you think!! With love and gratitude, Angela xo The post Oh She Glows For Dinner + Pre-order Bonus Bundle! appeared first on Oh She Glows.

You can make an award-winning pot for Halloween parties, tailgates and dinner any night.

Rich with browned butter pecans and chewy with oats, these foolproof cookies are the perfect thing to make — and eat — while results roll in.

Younger South Asian cooks are riffing on these classics, turning them into cookies, pies and ice cream, and (gasp!) adding salt.

Concerned about odors and splatters? This simple dinner, infused with a silky scallion oil, is ready to allay any worries.

A cross between a scone, cake and cinnamon bun, this giant jam bun is a swirly, almond-scented delight.

For many New Yorkers from the Caribbean, Diwali is marked with sweet treats like prasad.

The age-old debate continues.

A new restaurant in Park Slope serves elegant Levantine classics with a dash of hipster style and some New York pluck.

Apple earbuds and others can help you hear dining companions. Here’s how to use them.

There’s no shortage of Southern virtuosity in the 404, but don’t miss the outstanding Indian, Italian and Thai cooking — or the amazing wings from an unexpected spot.

These longer-aged wines were once notable for being too oaky and powerful. Now, producers are letting the gorgeous purity of the sangiovese grape shine through.

A decade after the first one opened, the Italian American juggernaut is still a celebrity magnet and impossible reservation. Take our red-sauce tour.

Soso’s offers New York-style tavern fare, Masa Madre bakes Latin American treats and more restaurant news.

Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

Eric Kim’s scallion-oil fish turns olive oil, alliums and white fish fillets into a simple, luscious dinner.

And the result is a rich, fudgy-centered treat that’s somewhere between a cookie and a brownie.

Use Eric Kim’s new recipe for Atlanta-style oven-fried hot wings, sharp and fiery, salty and crisp.

The freaks come out at breakfast.

Creamy tomato beans and greens, maraq misir and golden potato soup won’t dirty all your dishes (or splatter your just-cleaned countertops).

Hetty Lui McKinnon’s hearty tantanmen with fried tofu is soothing, spicy and — crucially — doable after a busy day.

Lidey Heuck’s easy recipe for braised white beans and greens with Parmesan boasts five stars and more than 11,000 reviews.

The firm, fresh Indian cheese is put to delicious use in this streamlined, kid-favorite mattar paneer.

The version that once thrived at the midcentury fast food stands of Los Angeles is now a regional treasure.

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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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 1 vote 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. 4.94 from 16 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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The post How to make 30-minute Vegan Curry Butter Spaghetti 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 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.

Everything I know about making grissini. These beloved, pencil-thin Italian breadsticks are made with just five ingredients. No mixer is needed and you don’t need to proof your yeast.

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Grissini bring charm and drama wherever they appear. The beloved thin and crispy Italian breadsticks are great alongside a cheese board, welcome crumbled over soup, and are forever kid-friendly. At their best, they maintain snap and crunch, radiate imperfect handmade charm, and can (arguably) rival flowers when arranged in “bouquets” running the length of a table. They’re simple to make, and turning the task into an all-hands group activity makes quick work of the shaping. Grissini: The Inspiration I started baking grissini at home many years ago inspired by a nearby restaurant. We would regularly walk from our house to Pizzeria Delfina in San Francisco’s Mission District. The first thing that would be placed on your table, after being seated, was a tall glass filled with pencil-thin grissini (breadsticks). Next would come a tiny plate with a trio of chile flakes, Parmesan, and dried oregano for topping your pizza. We’d snack on grissini, sip on good wine, and chat while waiting on the main event. I loved having them at the start of a meal. They’re a labor of love to make, and I delight in the way each one is slightly different and reflects the hands (and whims!) of the baker. How To Make Grissini If you can make pizza dough, you can make grissini. I use much of the same technique to make the dough here as I do with my go-to pizza dough recipe. You’ll mix the dough by hand, use instant yeast (so there’s no need to worry about proofing). After mixing, wait for a bit of a rise, chill, shape and then bake. I’m willing to bet you have most of the ingredients on hand. Above you see the butter melting in warm milk. And below, the dough ready to be refrigerated for a bit. A Few Tips I mention this below, but these are the keys to great grissini. Thin not thick: Roll your dough pencil thin. I include specifics below, but aiming for the thickness of a pencil is the goal for snappy sticks. These are 12 inches long, shaped from a 7 gram piece of dough. Mark out your ideal length with tape (see below) for easy uniformity. No blond breadsticks: Bake the breadsticks until golden all over. This is important for snap and crunch. When shaping, you’re the boss: You will likely need to be a bit assertive when rolling out the dough. Use your hands and have fun. If the dough is resistant, springing back, just set that piece aside while you roll others and come back to it after a few minutes. It will relax. Grissini Variations The recipe below is what I consider a base recipe. You can add any number of herbs, spices, or creative ingredients to it if you like. Vegan Grissini: Follow the recipe as written, opting for water as the liquid and olive oil as the fat. Spicy Mustard Grissini: Katy, owner of Monsieur Marcel in Los Angeles recently turned me on to a beautiful spicy mustard seed oil. I swapped out some of the olive oil in the recipe below and replaced it with this (about half) for a mustard-kissed version. Herbed Grissini: For herbed grissini, use dried herbs. Start with a tablespoon or two of chopped rosemary. You can also use blends like “Italian seasoning” or Herbes de Provence. Sesame Grissini: After arranging breadsticks on the baking sheet, spray with a bit of olive oil and sprinkle generously with sesame seeds. You can leave them as is, or give a bit of a twist. Everything Bagel Grissini: Similar to the sesame version above, but use everything bagel seasoning. Parmesan Grissini: Add 1/2 cup of freshly grated Parmesan to your dry ingredients before mixing. Experiment with other dried cheeses. More Italian Recipes Gnocchi Bruschetta Fregola Sarda Pesto Pici Polenta Homemade Pasta Continue reading Grissini (Italian Breadsticks) on 101 Cookbooks

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.

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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

This baked pasta is a cold-weather crowd-pleaser made of alternating layers of broken farro pasta, sliced potatoes, two cheeses, and mustardy shredded cabbage. It’s the sort of thing you can prep a day or two ahead of time, and bake when convenient.

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This is a hearty, rustic, warm-you-from-the-inside baked pasta casserole. It’s what to make when the weather report icons are snowflakes or thunderclouds. Mustard notes cut into the starchy goodness of potatoes and pasta. Dueling cheeses bridge all the components, and shredded cabbage and leeks deliver winter green. It’s the sort of thing you can prep a day or two ahead of time, then bake when convenient. The sort of food that pairs well with a stormy night. Why I Love This Recipe Let’s break it down a bit. The thing that makes this recipe special is arguably the play between the starchiness of the pasta and potatoes and the more intense bite of the mustard. You can, of course, adjust the amount of mustard to your liking. The amount note down below is straight up the middle. It’s neither meek or assertive once the casserole is baked. But keep in mind, the type of mustard you will also be a factor. What I’m trying to say is: feel free to adjust to your tastes. You can see the chop of the cabbage in the photo up above. But note, you can cut it more finely if you like the cabbage to blend in more. Alternately, you might go with wider ribbons if you like the cabbage component more pronounced. You can see the pasta component below – before boiling and after. Baked Pasta: Serving Ideas This begs to be served alongside a big green salad. Something like this kale salad. Or, this Anna Jones salad is always a hit. If you’re up some something a bit unexpected and absolutely awesome, this cilantro salad is your move. If a salad feels too ambitious, roast some broccoli while the casserole is baking, and do a roasted version of this Broccoli Apple Salad. This roasted broccoli is also always quick to disappear. And one last idea, if you have any kale chips on hand, I love to shower the baked pasta with them before serving. Inspiration and Variations Like most casseroles or lasagnas, this is a bit of a project. But, in the end, there is a good amount of food to enjoy, and the leftovers are great. There are also endless ways to tweak it. Kid-friendly: If you have kids, I imagine a version with macaroni elbows could work. Buckwheat Pizzoccheri: The inspiration for today’s recipe came from a buckwheat casserole I would make from The Martha Stewart Living Christmas Cookbook (red cover edition). She used a buckwheat pizzoccheri and savoy cabbage. The inspiration was likely the popular northern Italian pizzoccheri dish featuring traditional buckwheat pasta of the region, cabbage, cheese and a generous amount of butter. Her version is baked and has served as a great jumping off point over the years. You’ll see in the recipe that I call for farro tagliatelle, but you’ll have success with a wide range of pasta shapes and types. For example, fettuccine, penne, broken lasagne, etc. And you can experiment beyond farro – whole wheat pastas, buckwheat, spelt, they’ll all work nicely here. Shredded Brussels Sprouts: I like to make the Brussels Sprouts “Slaw” with Mustard Butter from The Essential New York Times Cookbook (red cover). I can imagine using sprouts in place of the cabbage here if you’re more of a sprout fan, or if that is what you happen to have on hand. More Baked Pasta Baked Ziti Mushroom Lasagna Stuffed Shells More Pasta Recipes Harissa Spaghetti Spaghetti with No-Cook Sauce Pasta with Etruscan Sauce Pasta with Smashed Zucchini Sauce Mediterranean Pasta Salad Pici Cavatelli Pasta with Crushed Creamy Walnut Sauce more pasta recipes Continue reading Baked Pasta on 101 Cookbooks

This is how you make simple, garlic kale - just right. If you love sautéed greens, the keys are avoid overcooking, and adding plenty of garlic to the pan. And yes, this technique works with kale, chard, or spinach. Super flexible!

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Cooking kale for just a flash over high heat without being shy with garlic is my go-to method for cooking kale, or most greens really. You want it simple and fast, so the kale retains a hint of structure and plenty of color and vibrancy. It works for kale, chard, or spinach – your choice! What Can You Serve with These Greens? I use greens quick-cooked like this in dozens of ways. Stir a few beaten eggs into a skillet of sautéed kale, and you’re on your way to a delicious omelette or frittata. I sometimes chop the leaves a bit finer (pre or post sauté), and add them to all sorts of soups and curries. You get color, flavor, and a nutritious boost. Puree the sautéed greens and you can whisk or blend them into yogurt, hummus, mashed potatoes, and dips. A few more ideas and inspiration. Served on the side of a bowl of polenta on a rainy night. As a baked potato topping. Toss with simple homemade pasta. Tangled on top of bruschetta after a slather of good goat cheese. Inside a perfect omelette or frittata. Variations: There are a lot of ways to riff on this general idea. Here are a few stand-out ideas from the comments over the years. Waheda says, “ I normally make something similar but only with tomatoes, onion, and minced garlic, sauté those things first then add the spinach some salt and hot pepper (a dash), it goes well with basmati rice. I never had it with cheese or pine nuts or even cranberries. But I’m gonna try it. Franks likes a bit of edge, “I like to sauté the garlic first in extra virgin, before adding the greens. The garlic browns up and caramelizes a bit to give the greens that roasted garlic taste.” Kavita aims for kid-friendly, “I make them pretty similar, ‘cept I slice the leaves very fine ….and roast them till crispy…. toast some sesame seeds and also add a pinch of sugar …. is a great way to coax fussy kids to start on greens …. goes well as a side dish with soup.” Royce suggested, “Try with fetta, gives it a Greek twist.” I’ll add that a few torn up olives would be nice here if you go this route. More Kale Recipes Kale Chips Raw Tuscan Kale Salad Salad Booster Ribollita Heather’s Quinoa Genius Kale Salad all kale recipes Continue reading Simple Garlic Kale on 101 Cookbooks

Classic, buttery, whole wheat shortbread cookies. They're fragrant with rosewater, flecked with toasted nuts, and dried rose petals.

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These are buttery, whole-wheat shortbread cookies – fragrant with rosewater, flecked with toasted nuts and dried rose petals. They have a crunchy dusting of sugar on top that provides a satisfying, sweet tongue scratch, and are punctuated with black sesame. I’m not going to lie – it took a few attempts to nail them down, as many of you know, dealing with floral flavors can be a bit tricky. But now, as written, they’re wonderful! Rose Shortbread Cookies: Inspiration These buttery gems came about when I was tasked with bringing dessert to a friend’s house. She was cooking an impressive Ottolenghi-inspired feast, and I thought these would be a pretty finish, with the rose petals and all. In the years since that dinner they’ve become part of my regular shortbread repertoire, and I make them often for special occasions and holidays. I mean, they’re so lovely and tasty! Baking with Flowers The trick with cooking or baking with florals is figuring out how much is too much, and how little is too little. For example, with this shortbread recipe, the first couple of attempts I used dried rose petals only, and a good amount. But the flavor got pushed around a bit, bullied and overpowered by the browning butter. Second attempt? I gave the rose notes a boost by layering the petals in the dough with a splash of rose water. The dough immediately became more fragrant, balanced, and helped nail what I intended (and hoped for) from the start. I suggest using a bit of caution when baking with rose water, because each bottle seems to vary in strength, quality, and scent. Strictly for reference, I’ll mention that I have been using Nielsen-Massey Rose Water. If you’re unsure about the quality or strength of your rose water, start with half, and taste the dough. You can always adjust with more from there. Trust your senses :)! These little shortbread cookies are perfect alongside other bite-sized treats on a post-dinner sweets board. I like to break up a good bar of chocolate, include some salted caramels, maybe a few dates, etc. Or you could do a cookie-only sampler, with a range of tiny cookies. They’re great for parties and showers and boxed up as a gift as well. Enjoy! More Cookie Recipes Shortbread Chocolate Cookies Snickerdoodles Triple Ginger Cookies David Lebovitz’s Great Chocolate Chip Cookies The World’s Best Cookies all cookie recipes Continue reading Rose Shortbread Cookies on 101 Cookbooks

A hearty wild rice soup loaded with mushrooms, flecked with fresh thyme, and bolstered with Gruyere cheese and cream. The perfect winter warmer.

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Do yourself a favor and buy a couple bags of wild rice. Now cook up a big pot, be patient, wait for the rice to plump and split. Freeze some for future meals, and put the rest to use in whatever you’re cooking this week. I’m never sorry to have wild rice at the ready and this creamy wild rice soup is case in point. It’s a creamy winter warmer loaded with chewy, nutty wild rice and pan-fried mushrooms, fragrant with fresh thyme. So delicious! Creamy Wild Rice Soup: the Ingredients The ingredient list for this soup is relatively short. Once you have some cooked wild rice (which you can make a couple days ahead of time), the rest of the prep is primarily chopping mushrooms and grating a bit of cheese. Mushrooms: You have a lot of flexibility here. You can use whatever mushrooms you typically purchase, or experiment with varietals you find at local farmers’ markets. Brown button mushrooms from the grocery store work well. Or mix it up like I did for the version pictured here. Each mushroom has a unique flavor and texture. Floppy mushrooms I like to tear into pieces. And chopping firmer mushrooms into small pieces is the way to go. Wild Rice: My pro-tip related to wild rice is to avoid undercooking it. It definitely takes some time to cook, often an hour or more, but I like to let a lot of the grains split before draining off any additional water. Cheese: I like to use a creamy, assertive cheese like Gruyere in this soup, but you can experiment. The key is strong flavor – give cheeses like mozzarella a pass here. Cream: I use a heavy cream to give the broth in this soup body and richness. But on occasion I’ll substitute cashew cream – I tend to keep cashews on hand, but not always heavy cream. Instructions for both are included below. How To Make Wild Rice Soup To make this an easy weeknight meal you’ll want to cook the wild rice ahead of time. Just choose a window a day or two ahead of time so it’s ready to go when you want to make the soup. From there it’s quite straightforward. Saute the shallots and fresh thyme. Chopped mushrooms go in next, cook until browned. Add the water, broth, and/or bouillon. Stir in the wild rice. Grated cheese and cream are the grand finale. Season with salt and black pepper. Also, don’t sleep on the leftovers here. This is one of those soups that is even better the day after. It thickens a bit, the flavors deepen and meld in a wonderful way. Variations: If you end up loving this soup, and making it part of your cooking repertoire, you can switch up a bit. Make it spicy: I like to add a minced serrano pepper (or two) to introduce a bit of kick here. You could also use dried chile pepper flakes. Not mad at celery: If you add a couple stalks worth of chopped celery along with the shallots, you really introduce that holiday stuffing flavor profile. People love it and the whole situation makes your house smell like a place everyone wants to be. Roasted winter squash: Adding some roasted winter squash to this wild rice soup is an ideal paring. If you finish off each bowl with some roasted delicata squash, or simple, roasted butternut or honeynut squash you add a bit of visual flare as well. And toss in some toasted pumpkin seeds while you’re at it! More Creamy Soup Recipes Simple Cauliflower Soup Pumpkin and Rice Soup Simple Asparagus Soup Simple Carrot Soup Thirteen Great Blender Soups More Soup Recipes Rustic Cabbage Soup Tortellini Soup Roasted Tomato Soup Lively Up Lentil Soup Split Pea Soup Miso Soup Ribollita all soup recipes Continue reading Creamy Wild Rice Soup on 101 Cookbooks

Buttermilk pies are simple, unassuming, and a breeze to throw together if you keep pie dough at the ready. The buttermilk filling here is a standout - simple, creamy, and maple-sweetened with a kiss of lemony tang and sea salt.

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My take on buttermilk pie – a twist on a beloved, easy to make, classic pie. Favorite aspects here are a bright, tangy, and silky textured filling cradled by a buttery, structured, home-made crust. Buttermilk is the backbone of the custard filling. And in this version, maple steps in as the sweetener, the salt isn’t shy, balancing everything out. Lastly, you bring everything into focus with a good amount of lemon zest. People have been baking this pie off the site for years, I originally posted it in 2011, you can read their comments down below, but I wanted to highlight a few details. Buttermilk Pie: Variations Graham Cracker Crust: Laurie noted,”I used a pre-made graham cracker crust. YUMMY!!” Less Lemon: Some people like less lemon, so feel feel to dial back the zest or skip it altogether. What If You Don’t Have Buttermilk? So, I haven’t tested this personally with this pie, but it sounds like you can confidently give it a go. Sarah, reported back, “For those who wanted to know if it would work to substitute homemade buttermilk (i.e. milk + lemon juice/ vinegar) I used the juice of the lemon used for zesting and it worked out perfectly. I screwed up a lot of little steps along the way (like accidentally putting in 1/3 c. flour instead of 1/4 c. in the filling) and it still turned out fantastic. It was also a great way to use up a bunch of milk before it expired and a lemon that had been around a while.” Another Buttermilk Pie Buttermilk pie fillings just hit right. And if you’re in agreement, I have another pie for you to bake. I started using buttermilk in my coconut cream pie years ago and never looked back. With the sort of pie that can often come off as overly sweet, the buttermilk and a confident amount of salt offset some of the that. Be sure to make it next level with a homemade pie crust. This is generally what you’re aiming for as you go to make your pie crust. A bit of dough overhang that you can crimp into a pretty rim. This is an example of the rye crust, it’s noted in the headnotes of the recipe down below. 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 Continue reading Buttermilk Pie on 101 Cookbooks

A hearty noodle bowl recipe. Whole grain noodles and asparagus are tossed with a creamy, walnut-miso dressing plus a dollop of chile paste.

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The markets here are full of color right now. Gold, red, and orange beets. Pink-fleshed pomelos. Tiny purple-streaked artichokes. Deep, dark leafy greens. This week I filled my basket with my favorite eggs, a loaf of whole wheat seed bread, fresh tofu, lots of leeks and spring onions, chard with electric-pink stems, and one bunch of pencil-thin asparagus. I bought a small bouquet of sunset-colored flowers with the change in my pocket and made my way home. A few of my finds when straight into my lunch, this hearty noodle bowl. I made a quick, creamy walnut-miso dressing and used it to coat whole wheat noodles, plenty of sliced asparagus, leftover tofu, and a few other ingredients I had within reach. I was quite hungry or I might have taken the time to top off with a poached egg or two. Something I’ve done many times in the years since I first made this. The main components here are whole wheat noodles tossed in a walnut-miso dressing. To make this seasonal I added the asparagus, scallions, and a big dollop of warming chile paste. I tossed some leftover tofu on top as well. The noodles and dressing are the foundation here, play around with all the different ways you can finish off the bowl to make a balanced meal of it. For example, in the past I’ve used vibrant chard leaves and stems (pictured below), and another version using caramelized onions, roasted squash, greens, and a bit of cheese. If you’re looking for a summer or early fall version try roasted tomatoes, basil, and roasted peppers. The Ingredients Noodles: you can use a range of noodles here. My favorite for this recipe is this farro spaghetti but use whatever whole wheat, or whole grain pasta you like. Soba noodles are another good option! Toppings: Blanched (grilled or roasted) seasonal vegetables, herbs and scallions, something spicy (Calabrian chile paste, sesame chile paste, or sriracha), a poached egg, sliced avocado Miso: Feel free to experiment with the type of miso you use in the dressing. I started off using a mild white miso paste, but now tend to use red miso. Nuts: I nearly always use toasted walnuts here, but toasted cashew or almonds are also fair game if that’s what you have. The name of the game here is flexibility. Once you have the pasta and dressing dialed in, really focus on making the vegetables and other toppings great. And if you like this recipe, here’s where you can find many more pasta recipes. More Noodle Recipes 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 Iced Sesame Noodles Continue reading Walnut Miso Noodles on 101 Cookbooks

One of the best ways to make roasted delicata squash, inspired by my friend Molly Watson. This recipe uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, almonds and a bold miso harissa dressing.

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I have Molly Watson to thank for the inspiration here. It’s the best delicata squash recipe I know. Years ago she created a miso-harissa slather she used on roasted delicata squash. It was a combination of ingredients that had never crossed my mind, but sounded fan-tas-tic. Building on her idea, I decided to do a roasted delicata squash platter of sorts. I used the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds and her miso + harissa idea. You know it was good, right? It really was. The flavor was bold and vibrant and it was a breeze to make – no need to peel this type of squash. The vibrant yellow-rimmed slices along with pink-skinned radishes and flecks of green kale were a nice way to bring some color to the winter table. Roasted Delicata Squash: Variations You can do endless riffs on this depending on what you have on hand, or what is in season. Here, I reached for kale to get some green in the mix, and the nuts for their texture and crunch, but feel free to play around with general idea. here are a few ideas people have mentioned in the comments! Sweet & salty: Sagan comments about a related recipe she loves, “I had a recipe on the menu a few years back that had roasted squash, sliced like yours, with pickled red onions, peanuts, and salad greens. the dressing mostly from the pickled onion juice, so a little sweet and salty.” Wild style: Kate got a little wild! “ I improvised wildly based on what was in my kitchen, and got this: acorn squash with red potatoes, tossed in a mixture of golden miso, pickapeppa sauce, sriracha, and black olive paste. Swiss chard, tossed with the lemon juice and my version of the miso sauce, with radishes and regular toasted almonds. I thought it was going to be weird but it was great!” Sweet potato: Esther struck out on the delicata front, but reports back, “I couldn’t find delicata so made this with sweet potato instead – which was delicious!” More delicata squash recipes Sourdough Galette with Delicata Squash Miso Sesame Winter Squash 17 more delicata squash recipes Continue reading Roasted Delicata Squash on 101 Cookbooks

This is the cookie to bake if you’re looking to win a popularity contest. They disappear fast. The crispy, crunchy texture is the magic. Completely unique thanks to a deluxe combination of oats, cornflakes, coconut, and walnuts. The butter browns while baking and these little gems cool into perfect bite-sized bliss.

Continue reading The World’s Best Cookies on 101 Cookbooks

My mom received the recipe for The World’s Best Cookies fourth-hand. By the time I found the recipe in her three-ring recipe folder, it had notes on it written by three different women, along with a little floral stick-it note that said “really enjoyed dinner and spending time with you” from one of her lifelong friends. Featuring rolled oats, crushed cornflakes, chopped walnuts, and shredded coconut, the recipe was from the San Francisco A La Carte cookbook (first published in 1979). I kind of rolled my eyes when I saw the cookie name, but then I started baking them. Pretty Darn Good The headnotes in the original recipe didn’t disclose how these cookies were named, but they don’t disappoint. The thing that really blew me away was their texture, and crunch profile. The cookies are snappy, crisped, and butter-toasted. They have the slightest bit of chew from the oats and coconut. Barely any. The coconut is in there somewhere, but is more of an understated wink. Visually, they’re not much to look, so now when I bake them, I give them a boost. You can add sugar sparkles or raspberry dust to give a bit of flare if you like (see photos). This makes them perfect for cookie swaps, lunchboxes, and gifts. The recipe makes a large batch, and the dough freezes beautifully. Pro-Tip One of the things I learned the hard way with these cookies is the following. If you want to add color, add it immediately after baking. The first time I tried, this is what the cookies looked like going into the oven. The edges were rolled in a mix of sugar and crushed freeze-dried raspberry. I should have know better, but you can see what happened to the raspberry in the process of baking. It went dark (photo below, see edges). So I tested sprinkling immediately after the cookies were removed from the oven, and that worked beautifully. Everything melded into the hot tops. Here’s the final batch (below), with a generous dusting. The tang of the raspberry is nice here, but you can keep it “original” and just add a hit of large grain sugar to each cookie after baking. The World’s Best Cookies: Variations Honestly, I think you should stick pretty close to the original recipe here, but there are a few variables to experiment with! Cereals: You might play around with the cereal component. Swap out the cornflakes for puffed rice or another crunchy favorite. Crunch is key though. Raspberry Glow Up: The original recipe results in a cookie that is pretty amazing when you bite into it, but is unassuming and meh-looking on the plate. As mentioned above, I like to sprinkle them with a bit of large-grain sugar and crushed, freeze-dried raspberries to make them pretty. Sugar alone works for a more neutral, sparkly version – perfect for a holiday cookie swap. Experiment with different freeze-dried fruits. My parents traded recipes with friends for decades. Now that they’re both gone, I love seeing the handwriting, side notes, and contextual reminders of where (or when) they discovered recipes they felt were gems. Details like dates, and which friend shared it with them. It seems like a lot of that personal texture is lost now that so much of our recipe ecosystem is digital. If you have family recipes be sure to take care and preserve them, including where they originally came from, when you enjoyed them, and any way your family made them their own. xx! More Cookie Recipes Shortbread Chocolate Cookies Snickerdoodles David Lebovitz’s Great Chocolate Chip Cookies Triple Ginger Cookies Chocolate Chip Skillet Cookie all cookie recipes Continue reading The World’s Best Cookies on 101 Cookbooks

This baked ziti uses ricotta, mozzarella, and creme fraîche to make a bubbly, rich pasta with a hearty, spinach-flecked red sauce loaded with flavor. The creme fraîche keeps things silky, adds dimension, and is a game changer. A family favorite that freezes well and happily feeds a crowd.

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I discovered a truly fantastic version of baked ziti in 2017 when I started cooking from Colu Henry’s Back Pocket Pasta. Big, hearty, family-style pastas are a great love of mine, but my baked ziti attempts were always just so-so. I struggled with overall cohesiveness, and the ricotta mixture always tended to bake up a little drier than I hoped. Colu’s technique was a game-changer. She recommends a 50/50 blend of ricotta and creme fraîche in her recipe – it keeps everything silky and rich, and I’ve never looked back. And yep, sour cream will also work in a pinch. What Makes Great Baked Ziti? If you want to make the best baked ziti, focus on two things: how long you cook the pasta, and nailing a great sauce. The sauce is king here. You want to use good, flavorful tomatoes, and you want to let everything simmer down into a thick, chunky, vibrant red sauce. A bit of patience is key. See the sauce in the photo below? Keep simmering. On the pasta front, avoid over-cooking in the initial stage, the boil. The ziti will continue cooking as the pasta bakes – you want to arrive at the finish line with perfect pasta. If you overcook during the initial boil, the pasta will become too soft and unstructured. Baked Ziti: The Ingredients Dried ziti pasta: Use a good-quality dried pasta here. Ziti is the namesake shape to use, but penne is a legit alternative and easier to find tbh. For a bit of added nutrition, explore whole wheat pastas, or pasta made with lentils or chickpeas. As I’ve mentioned in previous pasta recipes, a forever favorite of mine is the Monograno Felicetti Farro Penne Rigate. You can even make baked ziti gluten-free by swapping in one of the GF pastas. Baby spinach: One note here, if your baby spinach has long thick stems, go ahead and snap the biggest offenders off. Aside from that I don’t bother chopping or fussing, but you can if you like. Canned tomatoes: Look for good-quality diced canned tomatoes. Note that you’ll need both a 28-ounce *and* a 14-ounce can. I tend to grab fire-roasted for this recipe, but you don’t have to! Sausage: I rarely buy or cook with fake meat, but this is one recipe where I use Impossible sausage for the meat component. It just helps check all the boxes for a big, family-style baked ziti that everyone can get on board with. Another alternative is to use this mushroom ragù as your sauce, in place of the red sauce with sausage posted below. Cheeses: Three cheese are in play here. Use fresh mozzarella if possible. It’ll typically be in liquid, and any size is fine – you’ll be tearing it into smaller pieces. For the grated cheese Colu recommends Pecorino Romano, but if you tend to keep Parmesan on hand, go ahead and use that – freshly grated. And the ricotta plays another key roll here, so use one you’d enjoy eating straight – on a cracker or slice of toast. Creme fraîche: The wildcard in this baked ziti is the addition of creme fraîche. To make your own, you can add 1 tablespoon of cultured buttermilk or yogurt to a cup of heavy cream. Stir well, cover with a clean dishtowel, and allow to sit out on your counter for 12 hours or so, until it thickens. Refrigerate until ready to use. Alternately, you can use sour cream here. It’s tangier, but in a good way! Variations Here are some favorite variations on this baked ziti that I’ve cooked over the years. Make it Spicy: To make this baked ziti feisty and spicy, add a bit of spicy Calabrian pepper paste (the one I buy most is called Bomba di Calabria) to the sauce after adding the spinach. Go easy, some of these pastes are wildly spicy. But also go stronger than you might otherwise because the sauce will be cut with all that dairy. Taste and adjust. Make it Gluten Free: You can make this recipe gluten-free by using GF pasta in place of traditional pasta. At the time I’m writing this the Impossible sausage is GF, but double check – in case you’re using another brand or their product changes. Baked Ziti with Mushrooms: I do a version of this baked ziti using this mushroom ragù, and it is equally fantastic. Basically, fill a 12-inch skillet to 1/2-inch or so below the rim, and stir in the 5 ounces or spinach. Then proceed with the recipe as written. Basically, don’t skimp on the amount of sauce you’re using. Toss in Some Wildcards: A lot of times when making baked ziti, I’ll toss ingredients in on a whim. Whatever I have at hand. A few of the more successful additions include the following: torn olives, lots of lemon or orange zest, extra spinach or herbs, deeply caramelized onions, goat cheese in place of half the mozzarella. Baked Ziti: Make Ahead Tips This recipe makes a large pan of baked ziti. We typically eat half and freeze half resulting in easy meals in the coming weeks. The best way I’ve found to freeze baked ziti is to start by refrigerating your baked ziti until it is very cold. This makes it easy to slice into precise, individual portions. Arrange the portions on a parchment-lined baking sheet and freeze until solid. Transfer to freezer bags for up to 6 weeks. Reheat, covered in foil, on a baking sheet (or in baking pan), in a 375F oven until bubbly and hot throughout. Back Pocket Pasta & Colu Colu’s archives are a gold-mine of low lift, fabulous meals. In the years since Back Pocket Pasta was published, she also wrote Colu Cooks: Easy Fancy Food. You need someone like Colu Henry in your life. When Back Pocket Pasta was published, I wrote, “She’s one of those stylish friends who will tell you where to score the prettiest dresses, help you book the best travel destinations, and happily point you toward your next good read.” She’s the queen of bringing effortless style to the weeknight dinner table and her books are brimming with casual recipes achievable with little more than a reasonably stocked pantry and a bit of seasonal flair. You can follow her here and here. More Pasta Recipes Harissa Spaghetti Spaghetti with No-Cook Sauce Pasta with Etruscan Sauce Pasta with Smashed Zucchini Sauce Mediterranean Pasta Salad Pici Cavatelli Pasta with Crushed Creamy Walnut Sauce more pasta recipes Continue reading Baked Ziti on 101 Cookbooks

A spicy lemon coconut sauce that is good on just about everything - noodles, frittatas, soups. Keep a jar in the refrigerator, and you can use it to make things special throughout the week.

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This sauce looks bland from here. I know. All that white. But it’s totally not. I’ve had a jar of it in the refrigerator for the past week, and it’s one of those things that makes just about everything you put it on (or in) better. I go about making it in a mortar and pestle, but have done it in a food processor or blender in the past when I’m short on time. We’re talking about garlic and green chiles worked into a paste, then bulked out with lots of scallions and cilantro. Coconut milk is the base, and the creaminess is balanced out with a good amount of fresh lemon juice. How To Use This Coconut Sauce This recipe makes a couple of cups (and it is quite rich), a jar goes quite a distance. Here’s a list of how I’ve used it: Drizzled on veggie burgers or tofu burgers. Swirled into a simple pureed asparagus soup. Small dollops on top of a sheet pan frittata. Added to the filling of deviled eggs. Drizzled all over a vegetarian poke bowl. Used as a finishing touch spooned over a bowl of hot, creamy polenta. Thin out with a bit of broth in a saucepan. Then sauté a couple handfuls of broccoli in it, add tiny pieces of tofu, a couple big spoonfuls of cooked quinoa, and some toasted almonds. Dinner. There’s still half a jar left and thinned out, it makes a really nice base broth for any number of soups. So, next up, I think I’ll use it instead of a more traditional curry broth, in a big pot with lots of fresh vegetables, maybe some noodles. Tips Use full-fat coconut milk here, it gives the sauce better consistency and mouth feel. You can thin it out to your liking from there depending on how you’re going to use it. Like I said, it’s rich, but a little goes a long way. 🙂 More Coconut Recipes Coconut Cream Pie Coconut Corn Salad Lemon Coconut Sauce Toasted Coconut Milk Spiced Coconut Spinach Coconut Chocolate Pudding Coconut Red Lentil Soup all coconut recipes More Lemon Recipes Glazed Lemon Cake Lemony Olive Oil Banana Bread Meyer Lemon Focaccia Limoncello Macaroons Lemon Ricotta Pancakes How To Use Lots of Citrus Lemon Gigante Beans Shaker Lemon Pie all lemon recipes Continue reading Lemon Coconut Sauce on 101 Cookbooks

Orzo pasta provides the foundation here for an easy weeknight meal. Roasted delicata squash and kale are tossed with the pasta & salted yogurt. Super easy, so tasty. Also great with other pasta shapes!

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Today’s recipe? Orzo pasta with roasted vegetables. I simply roasted a number of the ingredients I had around the kitchen, and pulled it all together on a big family-style platter. The star of the show is the delicata squash. I can’t get enough of it this time of year, and love that you can roast and eat it with the skin on! Kale? It’s hard to escape right now, and for this you make it nice and toasty. The orzo is a blend of whole wheat and plain – the remainder of a bag I’ve had sitting around. I tossed it all with a salted yogurt dressing of sorts. Creamy, filling and all-in-all delicious. Tips! Don’t feel limited by the my choice of roasted vegetables here, you can certainly swap in whatever you can imagine would be good. So ideas include a different winter squash like a red kuri. Broccoli, cauliflower, leeks, carrots are all great. Just remember to roast each individually, they’ll cook at different timeframes. More Pasta Recipes Homemade Pasta Pappardelle Cavatelli Pici Beet Fettuccine Pasta with Crushed Creamy Walnut Sauce Stuffed Shells Last Minute Red Lasagna more pasta recipes Continue reading Orzo Pasta with Roasted Vegetables on 101 Cookbooks

Golden crusted pan-fried beans are made extra special by loading them up with kale, Parmesan, lemon, walnuts, and nutmeg. So many great variations in the comments as well!

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Giant pan-fried beans are the best. By cooking huge beans in a splash of olive oil, you get a crisped, golden crust on the beans and they’re absolutely incredible. I do a bunch of different versions of these, finishing them with all sorts of different combinations of ingredients, but this one has been enduring. Toasted walnuts are a natural compliment to the creamy beans, lemon brightens everything up, nutmeg is the wildcard, and Parmesan brings it all home for the win. Pan-Fried Beans with Kale: The Inspiration Years ago I found myself in the basement of San Francisco’s Anthropologie store. I’d fallen for the rose & tuberose solid Frazer Parfum on my way down, and was at the base of the grand staircase, looking at starlight rings and beaded necklaces. A pretty lady, sitting with her daughter, smiled at me. A few minutes later she asked if my name was Heidi, and she said she knew me from my site – this site! I’m so glad she said hello. It turns out we have quite a number of things in common, and I’m sure we could have talked about cooking, or photography, or places to visit for hours. Her daughter was a sweet pea and very patient with us. Anyhow, I feel like I left the house looking for a pair of black ballet flats, and ended up making a friend instead. It turns out she has a site too (here’s Jessica now), and as I was looking through it, her lemon kale pesto with nutmeg recipe jumped out at me. I had some beans soaking at home and decided to somehow weave the beans and the lemon kale pesto idea together. I deconstructed her kale pesto idea here. Skipped the puree, leaving the kale roughly chopped. A fantastic flavor profile emerged with toasted walnuts and a bit of nutmeg. Fresh lemon zest and juice are added for the finale, tying all the flavors together in an unexpected, complex, and offbeat way. Pro-tip: don’t skip the nutmeg. Thanks for the inspiration Jessica. I’m so glad our paths crossed! More Bean Recipes Chipotle Cinnamon Slow-Cooked Coconut Beans Homemade Refried Beans Health Nut Vegan Chili My favorite basic bean technique: How To Cook Beans Lemon Gigante Beans Giant Chipotle Baked Beans Best Bean Recipes Continue reading Pan-Fried Beans with Kale on 101 Cookbooks

This simple honey ice cream recipe makes a creamy bowl of goodness that tastes as rich as it looks. Five ingredients; plump vanilla beans, heavy cream, whole milk, honey, and a bit of salt. That's it.

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This is an ice cream recipe I’ve turned to for over twenty years. Part of the draw is the simplicity. The other part is the flavor. It’s just five ingredients churned into billowy, vanilla flecked ice cream with no refined sugar. The only sweetener is honey, use your favorite, it comes through wonderfully direct. Honey Ice Cream: the Inspiration I’ve long enjoyed cooking from Patricia Wells’ cookbooks. Her recipes strike a perfect balance of reliability, simplicity of ingredients, and deliciousness. I started making this honey ice cream when I spotted it in The Paris Cookbook twenty-plus years ago. I liked to make it for friends served with these ginger cookies, and it never rotated out of my repertoire. The method: The recipe couldn’t be simpler. Heat all your ingredients in a saucepan and let them steep for an hour. Chill the mixture, pour it into your ice cream maker and let it run until your ice cream is the consistency of the above picture. I used to use a little, freeze-ahead Krups ice cream maker (it worked well for years!) and eventually upgraded to a Breville Smart Scoop. You *can* make this ice cream, even if you’ve never made ice cream before. It’s one of the simplest ice cream/gelato recipes I’ve come across – no eggs, no cornstarch, no thickening custards. It’s a great recipe to try if you want an easy way to break in a new ice cream maker. Pro Tips I’ve learned a number of things about this recipe over the years. Here are a few things to think about if you find yourself making it on repeat. Type of Honey: First, you can substantially change the personality of this ice cream by tweaking the honey you use. Patricia uses a deep, rust-toned heather honey from La Maison du Miel for her recipe. I’ve used everything from desert mesquite honey, and olive blossom honey, to (my current favorite) a deep amber buckwheat honey. The ice cream pictured here was made with buckwheat honey. In a hurry?: If you’re pinched for time, vanilla bean paste is what you need. Use 2 teaspoons of vanilla bean paste in place of the vanilla beans. This allows you to skip the steeping stage. Chill your mixture, then churn, and you’re good to go. This ice cream is rich and sweet — just how rich or how sweet will depend in part on the type of honey you end up using. This isn’t the sort of ice-cream you are going to turn into a double-scoop cone. A tiny scoop or two with a crispy cookie is a nice way to end a meal. If you’re interested in Patricia Wells, here are some links! Browse her books. Follow her on Instagram. Or, take a cooking class in France! More Sorbet and Ice Cream Recipes Frosty Lime Sherbet Fresh Mint Chip Frozen Yogurt Classic Berry Swirl Ice Cream Grapefruit Sorbet Frozen Yogurt Continue reading Honey Ice Cream on 101 Cookbooks

Homemade waffles are always a hit whether for breakfast, brunch or dessert. We reviewed electronic waffle makers to bring you our best buys, plus our tips for making perfect waffles. 

If you’re a big fan of waffles, buying a waffle maker rather than eating out could be a worthwhile investment. While it’s possible to make something resembling a waffle on a griddle pan, nothing matches the airy texture and golden crunch of one made in a good waffle machine. When buying a waffle maker, the first thing you should do is decide what style of waffle you want to make. There are two styles of waffle machine – those that make deep Belgian or American waffles and the other that produce flatter Scandi-style waffles. The latter are still crunchy on the outside and soft in the middle but they’re not as big and fluffy. If you like waffles but don’t eat them frequently, a multipurpose snack machine might be a better option than a single purpose waffle maker. These tend to double up as toasted sandwich or panini makers. We used our triple-tested waffle recipe to put electronic waffle makers through their paces. We made several batches of waffles and compared consistency of results. When waffle machines had multiple functions, including toastie and panini functions, we tested these too. Read on to discover our top buys. For over 600 buyer’s guides, visit our product reviews section and find guides to everything from the best regular toasters and best sandwich toasters to the best bread machines. This guide is regularly updated with new models that have been tried, tested and top-rated by Good Food’s reviews experts. Those featuring earned it based on their performance during rigorous, impartial product testing. Included is a selection of new releases and firm favourites that continuously hold their position against new brand models. We will only ever feature waffle makers that prove to be good value for money. The newest additions were tested and reviewed by expert, Elaine Lemm. [squirrel-affiliate-playlist squirrel_playlist_id=”673″ /] Jump to: Best waffle makers at a glance Best waffle makers to buy How we tested waffle makers What to look for when buying a waffle maker How to make waffles in a waffle maker Our best waffle recipes Best waffle makers at a glance Best waffle maker for cleanliness and good looks: Sage – the no mess waffle, £109.95 Most versatile waffle maker: Cuisinart 2 in 1 waffle machine, £40 Best waffle machine for menu choice and personalisation: Gastroback Advanced Control Waffle Iron, £129.90 Best waffle maker for big families: Lakeland No Mess waffle maker, £59.99 Most innovative waffle maker: American Originals Flip Over waffle maker, £20 Best mid-priced waffle maker: Breville DuraCeramic waffle maker, £47.99 Best compact waffle maker: VonShef Dual Belgian waffle maker, £22.99 Best waffle maker for big appetites: Salter Deep Fill waffle maker, £23.89 Joint best overall waffle maker: Sage the Smart Waffle Pro, £179.95 Best multi-purpose waffle makers: Salter 3-in-1 snack maker, £42.99 Best blow-out waffle maker: Dualit Waffle iron, £191.99 Best waffle makers to buy Cuisinart 2-in-1 waffle and pancake maker [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”468171″ fallback_link_text=”Latest Deals” /] Pros Versatile, quick and easy to use, great results Comes with American pancake plates Plates for toasted sandwiches and grilling can be bought separately Cons Beware the locking catch on the handle Wattage: 1000 Star rating: 5/5 The Cuisinart 2-in-1 waffle and pancake maker has a large footprint, makes great waffles quickly and easily, and looks great on the worktop. Plus, it comes with pancake plates (grill and sandwich-making plates are available separately), making this one of the most versatile machines on test. Operating this waffle maker is easy, with clear, precise instructions in the enclosed book and recipes so you can produce delicious waffles and pancakes in no time. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”468171″ fallback_link_text=”Latest Deals” /] Gastroback waffle iron advanced control [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”468172″ fallback_link_text=”Latest Deals” /] Pros High-quality, good-looking machine Choice of texture on finished waffles Precision cooking Cons Takes a little time to work out how to use it Wattage: 1600 Star rating: 4.5/5 The Gastroback waffle iron is a serious machine, made of high-quality materials with German engineering. It also comes with a wealth of added extras. There are five different function menus, including classic waffles, Belgian-style, chocolate, buttermilk and a custom option. Additionally, you can choose your preferred texture – soft inside and crisp outside, or crisp all the way through. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”468172″ fallback_link_text=”Latest Deals” /] Progress rotary waffle maker [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”468173″ fallback_link_text=”Latest Deals” /] Pros Exceptional price with good results Inventive recipes in the online manual Cons The base feels flimsy Wattage: 1000 Star rating: 4.5/5 The Progress waffle maker may be the cheapest on the test, but it delivers thick, tasty waffles every time. The waffle maker is very light, but sits nicely on the worktop – even when flipping the waffle plates, it stays steady. This gadget makes a large, round, fluffy waffle, which can be cut in half or quartered, making it perfect for small hands. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”468173″ fallback_link_text=”Latest Deals” /] Sage the No-Mess Waffle [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”468174″ fallback_link_text=”Latest Deals” /] Pros A good-looking machine with a small footprint Cons Produces small waffles and sometimes difficult to cook them to your liking Wattage: 750-900 Star rating: 4/5 There’s no denying the Sage No-Mess is a good-looking, quality machine that’s simple to use and, as the name suggests, does not make a mess. This is thanks to the deep, efficient moat around the plate that catches any overspill without burning or sticking. The Sage offers different settings for varying the colour of the resulting waffle, which also changes the texture (the darker it is, the crispier it is). The instructions are clear and easy to follow, and the waffle maker can be up and running in minutes. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”468174″ fallback_link_text=”Latest Deals” /] Lakeland No Mess waffle maker Available from Lakeland (£59.99) Best waffle maker for a big families Pros: Cuts down on leakage Great for batches Good for even cooking Cons: Big footprint Wattage: 1200W Star rating: 4.5/5 If you’re feeding a large family – or just have a large appetite – this waffle maker from Lakeland will enable you to make a batch of four at a time. This has a clever design to avoid spillage. Mess is a bit of an occupational hazard when making waffles as it’s all too easy to ladle just a little too much mixture into the machine, which duly squelches out when cooking. The Lakeland machine has deep ridges at the sides so if you do put too much in, it will leak there rather than out on to your worktop. This waffle maker is easy to use, with a red light to show it is heating up which switches to green when it is ready. Results were good with thick, evenly cooked waffles produced at a reasonable speed. Read our full review of the Lakeland No Mess waffle maker Available from Lakeland (£59.99) American Originals Flip Over waffle maker [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”457634″ fallback_link_text=”Latest Deals” original_product_name=”American Originals flip over waffle maker” /] Most innovative waffle maker Pros: Good looking Well priced Slim Cons: Difficult to clean if you overfill it Wattage: 700W Star rating: 4/5 This is a cheerful, fun and fairly inexpensive machine that produced decent waffles reasonably quickly. It’s long and slim so ideal for small kitchens short on worktop space. What makes this American Originals waffle maker stand out is that you flip it over – the whole machine that is, not the waffle – halfway through cooking to get evenly cooked waffles. Given the high standards of our samples, we didn’t find the waffles were noticeably more evenly cooked than others but the end result was good quality waffles. One downside was that we found it quite hard to clean the machine if you overfill it. Read our full review of the American Originals Flip Over waffle maker. Read our full review of the American Originals flip over waffle maker. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457634″ fallback_link_text=”Latest Deals” original_product_name=”American Originals flip over waffle maker” /] Breville DuraCeramic waffle maker [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”457635″ fallback_link_text=”Latest Deals” original_product_name=”Breville DuraCeramic waffle maker” /] Best mid-priced waffle maker Pros: Dura-ceramic coating Good texture and colour Cons: Slower than some Wattage: 800W Star rating: 5/5 Solid, heavy and no-nonsense, this is a waffle maker for the true waffle enthusiast. The name Breville is synonymous with sandwich makers and its waffle maker is built along the same lines. Every detail has been thought of from the easy to remove, washable plates to clear indicators and a heavy-duty non-stick coating on the plates. The waffles themselves are among the best we tried – and we dutifully chomped through dozens for this test. Sizeable and thick, they are crunchy on the outside while soft on the inside. This is not the quickest machine, taking just over four minutes to heat and seven minutes to produce waffles. Read our full review of the Breville DuraCeramic waffle maker. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457635″ fallback_link_text=”Latest Deals” /] VonShef Dual Belgian waffle maker [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”468175″ fallback_link_text=”Latest Deals” /] Best compact waffle maker Pros: Compact design Quick to heat and cook Good price Cons: Wipe-clean only Wattage: 1000W Star rating: 4.5/5 The VonShef is a good, straightforward, no-fuss waffle maker that makes a pair of waffles at a time. It looks like a sandwich maker so if you have one of those too, you might accidentally grab the wrong one. Its small footprint makes it easy to store while it doesn’t take up too much space on the worktop. Most importantly, it made evenly cooked waffles – fast. This heats up quickly, in just two and a half minutes, and our waffles were done after just four. The waffles were a little thinner than average, though. This is a good size for a small family and its speed means that you can make extra batches rapidly. Plates are non-stick and aren’t removable, so you’ll have to wipe them down with a cloth after use. Read our full review of the VonShef Dual waffle maker. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”468175″ fallback_link_text=”Latest Deals” /] Salter Deep Fill waffle maker [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”457632″ fallback_link_text=”Latest Deals” original_product_name=”Salter Deep Fill Waffle Maker” /] Best waffle maker for big appetites Pros: Large, thick waffles Cons: Waffle less crispy on the outside than lots of models Slower to cook then some Wattage: 900W Star rating: 4/5 This one’s for you if you like your waffles big. It’s a simple-to-operate machine that produces waffles that are large in size as well as deep. We found this could take a lot of mixture. Instructions for the Salter machine are clear although it’s a shame there are no recipes. This heats up reasonably quickly – in about three minutes – but waffles take longer than average, probably because of their size. The instructions suggested 5-10 minutes and we found ours turned out best at the upper limit of these. The waffle maker has non-slip feet and effective non-stick plates, but the power cord could have been longer. The waffles themselves were softer on the outside than others we tested, and light and fluffy inside. Read our full review of the Salter Deep Fill waffle maker. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457632″ fallback_link_text=”Latest Deals” original_product_name=”Salter Deep Fill Waffle Maker” /] Sage the Smart Waffle Pro Available from Sage (£179.95) Joint best overall waffle maker Pros Stylish machine producing Cons Expensive Slower than many Wattage: 1000W Star rating: 5/5 This is one of the most expensive waffle makers we tested and is aimed at those who are really serious about their snacks. There’s no guesswork needed with this Sage machine. You choose your type of waffle from a choice of five and can also select how brown you want it to be, with a range of one to 12. There’s even a “bit more” button you can press if you want it just a little browner. The machine will tell you when your waffles are ready, with a digital counter counting down the seconds. And unlike most machines, there are no lights. Instead, there’s a beep when it’s heated up and another announcing that your waffles are ready. The waffles themselves were huge – about 12 x 12cm and noticeably thick. Browning was also very deep and even, and the waffles were crispy on the outside and soft inside. This is a heavy, stylish machine that looks more like something you’d expect to find in a café then for the average household kitchen. Read our full review of Sage’s the Smart Waffle Pro. Available from Sage (£179.95) Salter 3-in-1 snack maker [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”457629″ fallback_link_text=”Latest Deals” original_product_name=”Salter 3-in-1 snack maker” /] Best mutli-purpose waffle maker Pros: Interchangeable plates Good textured waffles Indicator lights Cons: Longer cooking time Wattage: 900W Star rating: 4/5 This hardworking Salter machine comes with three sets of interchangeable plates for waffles, paninis and sandwiches and outdid other multifunction machines in the texture and taste stakes. It makes impressively large and deep waffles that were soft and light in the middle with a crunchy exterior. The high hinge of the machine helps to create a uniform thickness, although the colour was a little uneven. The deep, wide plates can take lots of batter so we had to experiment with quantities to get it just right. The sandwich and panini plates are just as generously sized but were slightly trickier to remove than other brands we tested. Given its versatility and generous portions, it is surprisingly compact, although it doesn’t come with a storage solution so has to be packed away carefully to avoid scratches. However, there is a useful cable tidy and clips for keeping the plates secure when stacked. Read our full review of the Salter 3-in-1 snack maker. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457629″ fallback_link_text=”Latest Deals” original_product_name=”Salter 3-in-1 snack maker” /] Dualit waffle iron [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”468176″ fallback_link_text=”Latest Deals” /] Best blow-out waffle maker Pros: good non-stick replaceable parts solid build Cons: Expensive Large No temperature indicator lights Wattage: 1600W Star rating: 4/5 This heavy-duty Dualit machine sits at the catering end of the waffle maker spectrum. It has two individual plates that can be switched on separately, making it perfect for catering for a crowd. The style of waffle is flat and round, so they cook quickly and we were impressed with the results. The waffles were even, crisp and fluffy. While there is no clip on the handle, the weight of the top lid is enough to achieve a good press. We had a few trials before getting batter quantities right – too much batter and it erupts (although there is an overflow channel). Too little and you end up with a crispy cracker. The plates are non-stick and only require a little oil. They aren’t removable so special care needs to be taken to clean them and rid the many small indentations of residual oil. The machine does get very hot and the lid should be handled with care – we recommend using a dry cloth. At 1600W, this is a powerful machine, but if you love waffles and have the space, then this is an efficient and reliable option. Read our full review of the Dualit waffle iron. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”468176″ fallback_link_text=”Latest Deals” /] How we tested waffle makers Each maker was used to make several rounds of waffles using our triple-tested Good Food batter recipe. This meant we could check for consistency in waffle results to fairly compare the machines. We could also make sure the machines were able to maintain temperature and cope with making a number of waffles in a row if cooking for a group of people. Some machines doubled up as toastie and panini makers. Their ability to make waffles was the primary concern but we tested all functions to make sure they were good all-rounders. What to look for when buying a waffle maker Quality of non-stick: Nearly all waffle makers come with non-stick plates. The non-stick coating needs to be durable. We looked for plates that released the waffles easily after cooking with no sticking or tearing. Indicator lights: Having one light to show that the machine is turned on and a second light to indicate the waffle maker has come up to cooking temperature is a very useful feature. Removable plates: Though not essential, having removable plates can make cleaning easier. Overrun channel: Some machines have a useful ‘overrun’ channel that collects excess batter and prevents it from running down the side of the machine. Speed of cooking: We looked for machines that cooked quickly and efficiently. Texture of waffle: We looked for waffles that were fully cooked and fluffy on the inside with a crunchy but not overcooked exterior. Colour of waffle: We looked for even golden colour across the waffle, rejecting machines with obvious hot spots or that burnt on the outside before cooking the middle. Thickness of waffle: Some machines with narrow hinges tend to squash waffles along their edge. We looked for waffles of uniform depth. How to make waffles in a waffle maker Our easy homemade waffles recipe is designed to be used in a standard electric waffle maker like the ones listed above (in fact, we put the machines through their paces using this recipe). Use the manufacturers instructions to heat the waffle maker up to temperature, then spoon the batter into the mould, close the lid and cook for 5 minutes or following the instruction manual. Once you’ve completed your batch, crisp up the waffles in the oven for 5 minutes and serve warm with toppings of your choice. Our best waffle recipes Classic waffle recipe Belgian waffles Cheese & herb waffles Vegan chive waffles Waffles with banana & salted caramel Marmite eggs Benedict with waffles All our top waffle recipes Related reviews Best sandwich toasters Best toasters Best ice cream makers Best ice cream gadgets Top 10 brunch gadgets Best pancake pans 7 of the best doughnut makers and moulds More deals Air-fryer deals Coffee machine deals Microwave deals Fridge freezer deals Dishwasher deals Stand mixer deals Pizza oven deals Breadmaker deals Ninja deals 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. Do you use a waffle maker? We’d love to hear your product suggestions…

Boost your digestion with our specially selected recipes. Unless you follow a specific diet for health reasons these ingredients will promote the health and function of your digestive system.

Try these gut-friendly recipes, then check out our ketogenic diet recipes, low carb recipes and healthy bones recipes.

Not sure what goes in your recycling bin? You’re not alone – the Good Food Nation 2024 survey revealed 14% of us can't recycle everything we want to. So, we found out which items you can recycle, from aluminium foil to yogurt pots.

Rinsing out a tin can and putting it in the recycling bin is now second nature to many of us, but what about those bits and pieces you’re not so sure about? Can you recycle crisp packets? Do light bulbs go in with the rest of the glass? And is there a definitive answer on pizza boxes? Luckily, you can recycle almost every item in your home – you just need to know how and, most importantly, where. Why are we still confused about recycling? The simple answer is it’s a confusing issue! Several studies and reports over the past few years have highlighted key problems for shoppers, such as being unsure what the symbols on packaging mean, what the proper recycling guidelines are, and the differences in recycling collections across the UK. This has led to the term ‘wishcycling’; putting items you’re not sure about in the recycling bin in the hope they can be recycled. But this could contaminate the whole lorry load, so everything gets sent to landfill rather than being recycled. If you’re not sure what to do, this guide will help but always check with your local council to find out what can and cannot be recycled where you live. Organisations like Recycle Now can also help you find local recycling points for different items. The most common items we’re not sure about The Good Food Nation survey revealed the most common items we find difficult to recycle are soft plastics, electrical items and hard plastics. But these can be safely and successfully recycled, along with many other items you might not be aware of. Soft plastics This doesn’t mean items like standard milk bottles but rather thin, flexible plastics such as bread bags, crisp packets, salad bags and film lids. Only 12% of local councils currently collect soft plastics but the majority of UK supermarkets have now signed up to a scheme to collect these types of plastics. Do the ‘scrunch test’ to check if your item is suitable – scrunch it up into a ball and if it pings back, it’s most likely a soft plastic. Some items will also tell you on the packaging if it can be recycled at a larger supermarket. And, as with all recycling, make sure it’s clean and empty before dropping it off at a collection point. When it comes to cling film, it’s not currently widely recycled as it’s too thin and can get caught in the machinery. So it most likely goes in your rubbish bin, then ends up in landfill. Ask your local authority if they do have any way to recycle it or avoid using it altogether; you can swap cling film for beeswax wraps or reusable silicone lids. Household and hard plastics Only 44% of Brits recycle their plastic packaging, so there’s lots of room for improvement, but not every type of plastic can go in the recycling bin. Check if your local council will collect items like yogurt pots, plastic tubs and takeaway trays, or whether you need to take them to larger household recycling centres. Not many of us know that hard plastics, such as patio furniture, storage boxes or kids’ toys can also be recycled. It’s unlikely your council will collect them, but you can drop them off at a local recycling centre. You could also donate toys to charity so even more children get to enjoy them. Health and beauty items Items like shampoo bottles, shower gel containers and moisturiser tubs can probably be put into your household recycling bin (obviously check first) but what about empty lipsticks? Travel-size toiletries? Pill blister packs? The good news is they can be recycled, but the even better news is you could get a reward for doing so! Several big brands now offer shoppers an incentive to recycle their health and beauty empties. The Recycle at Boots scheme, Kiehl’s rewards programme and Bring It Back by Lush will turn your used items into treats such as loyalty points, vouchers or money off your next purchase. There are other schemes available, such as Maybelline’s make-up recycling programme or the pill blister pack collection scheme at Superdrug, but there’s no physical reward – just the wonderful feeling of helping the environment. Small electrical items Brits throw away 103,000 tonnes of electricals every year, creating a new category known as e-waste. Not only does this simply sit in landfill, valuable resources inside those items (copper cables, steel casings, gold or aluminium parts) cannot be stripped and recycled. Some local councils may collect small electrical items such as toothbrushes, vapes or mobile phones, but check in advance before leaving them out on the curb. You can also search for local recycling centres on Recycle Your Electricals. Many shops will now recycle your old electricals, thanks to the Retailer Take-back Scheme. So, if you need a new toaster, for example, they’ll take back your old one and recycle it for you. Again, check in advance and empty out any old crumbs… Foil and metal containers Recycling food and drink cans is one of the best things you can do for the environment. Steel and aluminium can be repeatedly recycled without losing quality – 75% of the aluminium ever made is still in circulation – while recycling cans uses 95% less energy than creating them from their raw materials. And you can crush cans before putting them in the recycling. It used to be thought this made them harder to recycle, but sorting facilities now separate them from other recyclables using electricity rather than by size or shape. Foil food trays, like takeaway containers or disposable BBQs, can be recycled, as can biscuit tins, aerosol cans and aluminium tubes like tomato purée. Just make sure they’re empty and remove any plastic caps. Kitchen foil can be recycled, too, but scrunch up any scraps into the size of a tennis ball before putting it in the bin. This makes it easier for the sorting machines to detect it (and to play cricket at home). Clothes and textiles If you’re not already selling your unwanted clothes on sites like eBay or Vinted, you can take them to a local charity shop – reusing is always better than recycling. You could also drop them at a textiles bank, usually found in a supermarket or local carpark, or take them to H&M and collect a gift voucher for your next shop. But don’t just throw them away; 10,000 items of clothing are sent to landfill every five minutes in the UK. And what about bed sheets and blankets? You can take them to a local recycling centre, along with duvets and pillows, or find your nearest branch of Dunelm who offer a textile take-back scheme. Again, clean items only please. Food and garden waste If your local council doesn’t collect organic waste – essentially food and garden waste – you could compost it at home. No garden? No worries. Search for a community composting scheme near you or take it to your local recycling centre. You could also sign up to a community sharing app such as Olio. You snap a photo of your unwanted food (perhaps you’re going away or clearing out cupboards), upload it to Olio and people living nearby can request and collect it. To help prevent leftover food from local cafés, shops and restaurants going to waste, download the Karma or Too Good to Go apps and enjoy dinner at a discount. Paper and cardboard Even though cardboard and paper waste are widely recycled in this country, there are some common mistakes we keep making. Did you know brown paper should be recycled with cardboard, not paper, otherwise it causes flecks in the new paper? Or that envelopes with windows can now be recycled? Wrapping paper always causes family ‘discussions’ at Christmas but you can do another type of scrunch test – if it stays scrunched up, it goes in the paper recycling but if it springs open, it contains foil and should be binned. Always check if your local council will accept wrapping paper, as some is too low-quality to be recycled. Finally, when it comes to pizza boxes, the simple answer is to use your judgement. If it’s just a bit stained or greasy, this is fine but if the box is covered in cheese and bits of food, it cannot be recycled. However, you can still remove the lid and recycle that. Glass items Glass is one of the most recycled materials in Europe, but not every type of glass can go in the recycling bin. Broken drinking glasses have a different melting point to glass normal jars and bottles, so can contaminate the whole load. For now, smashed glasses go in your normal waste bin. Energy-saving light bulbs can be recycled at most local recycling centres, but older incandescent light bulbs must go in your waste bin. They contain fine wires that are difficult to separate during recycling, so the costs are too high to make it worthwhile. Is recycling really the answer? There’s plenty of debate over whether it is worth recycling, but the fact is recycling helps reduce the need for natural resources, creates jobs and protects the environment, plus many other benefits. But it’s also true that if we can reduce the amount and type of packaging we purchase, we won’t need to recycle as much. The Good Food Nation survey found nearly a quarter of us are more likely to buy something if it comes in sustainable packaging, but until every manufacturer and producer makes this possible, find out which food packaging to avoid to help reduce your recycling, and how you can be a better recycler. More like this 8 ways to be a better recycler Is ‘closed loop’ the future of recycling? 5 pieces of food packaging to avoid How to recycle your electricals and appliances How to reduce food waste How to reduce food packaging waste Rosalind Ryan is a journalist and editor specialising in health, lifestyle and environmental issues. She has nearly 20 years’ experience writing for publications including The Guardian, The Independent, Healthy magazine and Women’s Health. Images: Getty

From classic protein balls to vegan fried chicken, roasted chickpeas, marinated tofu and refried beans, discover our delicious high-protein vegan snacks.

From vegan bacon to healthy fry-ups, vegan spinach omelettes, scrambled tofu and protein pancakes, try our top high-protein vegan breakfast ideas

A coffee grinder (also called a ‘mill’) can give you all the aroma and taste of freshly ground coffee at home. Here’s our pick of the best at a variety of prices, including electronic and hand-operated models

Grinding your own coffee beans at home unlocks fresh flavours and aromas that are mostly lost in pre-ground coffee – and investing in a coffee grinder is a great way to capture these flavour notes. These gadgets – also referred to as coffee mills – employ a seamless grinding mechanism that turns beans into grounds, which can then be used to make coffee straight away. The best will allow you to adjust grind size to best suit your brew method. For example, espresso requires finely ground coffee, whereas pour-over methods works best with a slightly coarser grounds. Whichever method you use, grinding your own beans and drinking freshly ground coffee can also bring benefits over drinking pre-ground coffee. Fresh coffee tends to be more flavourful – roasted beans are slower to go stale than shop-bought ground coffee, and having the smell of ground coffee around the house is a pleasure in its own right. Read on for our pick of the best coffee grinders to suit a range of budgets, including the best manual coffee grinders and electric models. For more inspiration, check out our guide to picking the best coffee machine for your budget. We’ve also outlined our tried-and-tested picks of the best espresso machines, best coffee pod machines, best bean-to-cup coffee machines and best filter coffee machines. For more than 600 buyers’ guides, visit our reviews section. [squirrel-affiliate-playlist squirrel_playlist_id=”665″ /] Best coffee grinders at a glance Electric coffee grinders Best electric coffee grinder: Fellow Opus Grinder, £166.95 Best coffee grinder under £200: KitchenAid Coffee Grinder 5KCG8433, £119.40 Best coffee grinder for beginners: De’Longhi KG79 Coffee Grinder, £39.99 Best budget coffee grinder: Duronic Coffee Grinder CG250, £19.99 Best high-end coffee grinder: Smeg CGF01 grinder, £219 Best coffee grinder for precise results: Sage Smart Grinder Pro, £209.95 Manual coffee grinders Best manual coffee grinder: Kilner coffee grinder set, £26.98 Best small hand coffee grinder: Porlex Tall II hand grinder, £70 Best mid-range hand coffee grinder: Hario Mini Mill Plus, £29 Jump to: Best electric coffee grinders to buy in 2024 Best manual coffee grinders to buy in 2024 How do coffee grinders work? Which coffee grinder should I buy? How we test coffee grinders Coffee recipes and guides Best electric coffee grinders to buy in 2024 Fellow Opus grinder [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”469998″ /] Best electric coffee grinder Pros: 41 grind settings Attractive and compact Efficient Easy to use Mostly recyclable packaging Cons: Beans need to be weighed before grinding Star rating: 5/5 Wattage: 140W Understated and intuitive, the Opus grinder comes with 41 grind settings, a volumetric dosing lid to help with measuring beans and a spouted catch to minimise mess. We also love its smooth, rounded shape and textured panel across the top. There’s capacity for 200g ground coffee, which is enough for about 12 cups, and a simple turn of the dial is all that’s needed to modify the grind size. Grinding is measured in seconds rather than cup size or dose, which means you’ll need to measure your beans out before you grind, but the dosing measurements on the lid make this easier. We found the performance excellent: there was solid consistency across the board, with noticeable differences in texture between fine, medium and coarse grounds. The noise the Opus generated wasn’t too intrusive, and the timings were accurate when measured on a stopwatch, too. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”469998″ /] KitchenAid Coffee Grinder 5KCG8433 Available from KitchenAid (£119.40), Harts of Stur (£99.50), Amazon (£119), AO (£192), Hughes (£192) Best coffee grinder under £200 Pros: Quiet Easy to use Gorgeous design 70 grind grades Cons: It takes practice to achieve the perfect grind Star rating: 4.5/5 Wattage: 150W Lifting the KitchenAid Coffee Grinder from its box, it was a delight to see such a stylish, well-built machine, all black and shiny with stainless steel accents. Though tall at 38cm, it’s only 18cm deep so it won’t take up too much room on the worktop. The experienced coffee maker should be able to find their way around easily, but those new to coffee grinding might want to invest in a bag of beans just to practice with, as there are a staggering 70 grind settings to choose from, as well as several special functions. Initially, we found it all a little muddling. Still, it soon falls into place as the KitchenAid has multiple options, both semi and fully automatic, to help you make your best cup of coffee – there’s even a bright, digital screen to help you see what’s happening all the way through. Once mastered, the grinder delivers a consistent precision grind resulting in delicious coffee across all brews, including espresso. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457695″ fallback_link_text=”Latest Deals” original_product_name=”KitchenAid Burr Grinder” /] De’Longhi KG79 burr coffee grinder [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”468228″ fallback_link_text=”Latest Deals” /] Best coffee grinder for beginners Pros: Compact and slimline 16 settings Clear interface Cons: Design is a little flimsy Noisy Slow Star rating: 4/5 Wattage: 110W If you’re keen to start freshly grinding your own beans from home but don’t want to fork out for an expensive gadget, this more affordable burr grinder from De’Longhi does the job well. It’s unfussy and easy to use, with 16 settings and capacity for up to 120g beans. There are also two dials: one for adjusting the grind size, and another for dose (measured in cups). Its lower price tag is reflected in the simple, plasticky design. It’s also noisy during use and not especially quick, taking around 15-17 seconds to grind two cups on the coarse setting. But, its compact, sleek design makes it an ideal choice for smaller kitchens. It also grinds consistently, and unloading the grounds from the container and into a machine was mess-free, too. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”468228″ fallback_link_text=”Latest Deals” /] Duronic Coffee Grinder CG250 [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”468229″ fallback_link_text=”Latest Deals” /] Best budget electric grinder Pros: Budget price Quiet One-touch operation Cons: Very confusing manual Star rating: 4/5 Wattage: 250W Out of the box, this electric grinder is light and has just three parts – making it beyond simple to assemble. At only 21cm tall and weighing a whisper over 1kg, it’s also small and compact. The downloadable manual is a bit confusing since it suggests selecting which grinding cup to use, but there is only one. Still, load the cup with beans and it will grind up to 75g, enough for 8 cups of coffee. The electric grinder starts instantly, and when you lift your hand, it stops immediately. Grinding takes as long as needed to achieve the grind you want; the maximum we tried was three bursts for espresso, by which time both the blade and coffee were quite warm. Yet, despite this slight heating, there were no burnt notes or oiliness to the finished drink. At a budget price, we admittedly didn’t have high expectations of this simple, straightforward machine. However, it delivered well and we were surprised by its ease of use and quietness. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”468229″ fallback_link_text=”Latest Deals” /] Smeg CGF01 grinder Available from Smeg (£149.95), Coffee Friend (£169), Currys (£219), AO (£219), Debenhams (£219.95) Best high-end coffee grinder Pros: Comes in a range of colours Attractive Anti-slip feet Cons: Not ideal for small kitchens Expensive Wattage: 150W This model is as smooth to operate as it is to look at. Secure the hopper and burr via an integrated ‘twist and lock’ system; choose your grinding level (there are 30 options) with a rounded stainless steel lever; and use an equally-tactile dial to select the desired number of cups. Every element of this grinder clicks together so seamlessly, and it’s also surprisingly quiet for such a big machine. A stainless steel conical burr produced consistent grounds, there are anti-sleep feet to prevent movement, and the grinder comes in cream, black and pastel blue colours, so you can match it to your kitchen. It was the largest machine we tested, so you’ll need worktop space for it. But it’s so pretty to look at that you’d want it on display anyway. Try as we might, we couldn’t find anything wrong with this grinder. So if you can afford the price tag, it’s definitely one to consider. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457689″ fallback_link_text=”Latest Deals” original_product_name=”Smeg grinder” /] Sage Smart Grinder Pro [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”457688″ fallback_link_text=”Latest Deals” /] Best coffee grinder for precise results Pros: Ultra-precise results Intelligent grinding 60 settings Cons: Expensive Wattage: 165W Of all the grinders tested, this Sage model produced the most aromatic results. The canister can be sealed to keep coffee fresh and there were no issues with static. From grind size to grind time, everything is measured with the utmost precision and the grounds themselves are highly customisable (there are 60 unique settings in total). Use the smooth, rounded dial to select which type of coffee you’d like and it will work out the corresponding grind time to decimal-point precision. We also loved the grind-time countdown and that the grounds canister slotted magnetically into place. It has slimline and discreet appearance, with a matte black satin-feel finish and dots of stainless steel throughout. There’s a ring-pull on the lid which, though useful, made the model too tall to fit under our wall-mounted kitchen cupboards. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457688″ fallback_link_text=”Latest Deals” original_product_name=”Sage Smart Grinder Pro” /] The best manual coffee grinders to buy Kilner Coffee Grinder Set [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”457693″ fallback_link_text=”Latest Deals” original_product_name=”Kilner Coffee Grinder Set” /] Star rating: 4.5/5 Best manual grinder Pros: Small footprint Easy to use No electricity needed Cons: Fiddly changing the grind We loved the simplicity of this manual grinder. The set is small, with no leads, plugs, switches or buttons. The jar is just 500ml, while the grinder is 21cm high – perfect for even the smallest kitchens. The adjustable burr grinder mechanism is ceramic and high-quality stainless steel. There’s a manual detailing how to adjust the grinding grade, a process we initially found a little fiddly. First, we had to remove the handle, hold the thread, change the cog for a fine or coarser grind, and then put it back together again. However, after a few times, it does become almost intuitive. Each of the three grades produced well-textured, rich-flavoured coffee, each noticeably different, although all left a tad of sediment in the cup. That said, we were impressed by how easy and quick it is to use, and briskly turning the smooth handle and watching the coffee powder tip gently into the jar is a very satisfying process. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457693″ fallback_link_text=”Latest Prices” /] Porlex Tall II hand grinder Available from Amazon (£70) Best small hand grinder Pros: Easy to use Compact Easy to change grind Cons: Not ideal for large batches In terms of slimline hand grinders, this ceramic Japanese model is a cut above anything else we tested. It’s light and strong with 12 grind settings, which are selected by twisting the accessible locking nut. Each ‘click’ alters the grind level by 37 microns, giving you great levels of control and precision. It was easy to use and quick to produce reliable results – around a minute for even-textured grounds, which is just enough time to make grinding a pleasure rather than a chore. Plus, the Porlex Tall II is an improvement on the older model, the Porlex I, because it can grind around 1.3 times more coffee with the same number of rotations. The capacity is small, which is worth bearing in mind if you want to make large batches of coffee. You’ll also need to dismantle the grinder to clean it, but a big plus of the ceramic element is that it’s never going to rust. Available from: Amazon (£70) Hario Mini Mill Plus Available from Coffee Friend (£23.20), Amazon (£27.53), Pact Coffee (£32.95) Best mid-range hand grinder Pros: Sturdy handle Markings on cup Compact Cons: Expensive Not great for large quantities If you’re working with a smaller budget, consider this pocket-sized Hario grinder. One of its best features is a handle that stays firmly in place – essential if you’re grinding horizontally and can’t afford any slips. A reinforced hexagonal adapter keeps things sturdy and, unlike other hand grinders we tested, it doesn’t take too much effort to operate. The grounds chamber is etched with cup markings so you know how much to prepare, and you can change the grind size with the click of a tiny wheel. But because Hario’s model is so compact, you can only fit two cups-worth of grounds in it. This is fine if you’re the only coffee drinker in the house, but a touch too petite if you want to make multiple cups every day. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457898″ fallback_link_text=”Latest Deals” original_product_name=”Hario Mini Mill Plus” /] Other coffee grinders tried and tested VonShef coffee grinder review, £21.99 Krups coffee and spice grinder review, £29.75 Gastroback 42642 Design Coffee Grinder Advanced Plus, £169.90 Wilfa Svart Aroma Precision coffee grinder, £120.95 Melitta Calibra coffee grinder with integrated scale, £105 ROK GrinderGC, £219 How do coffee grinders work? The mechanisms used in coffee grinders fall into one of two categories: burr grinders (which grind coffee between a pair of revolving abrasive surfaces) and blade grinders, which use a rotating blade. Much is made of the difference between the two – blade types are usually the more affordable option, but burr grinders tend to grind more consistently, and therefore produce uniformly ground coffee. Ensuring the grounds in a batch of coffee are similarly sized matters to coffee aficionados, because the size of the grounds will determine which brewing methods the coffee is well-suited for. Espresso machines require a very fine grind, cafetières are best filled with coarse granules, and filter coffee should be somewhere in-between. If ground coffee is a mixture of fine and coarse, it can’t be considered ideally prepared for any purpose. Which coffee grinder should I buy? The best coffee grinders or mills can grind coffee beans to various specific levels of fineness, so the ground coffee can be used in different ways. Burr grinders achieve this versatility with mechanisms to adjust the distance between their grinding surfaces, while blade grinders tend to use the less effective method of a manual on/off control. Another defining feature of a coffee grinder will be how it is powered: by electricity or by hand. Electric grinders have the advantages of power and convenience. They grind much faster (and at the expense of far less effort) than any manual grinder we’ve come across. Crucially, they’re also more likely to grind consistently. Grinding coffee by hand also has its benefits. Manual grinders tend to be small and easy to store. They don’t use electricity and are therefore more economical and eco-friendly. How we test coffee grinders Our reviews experts test coffee grinders based on a range of core and contributing criteria, including product design, the quality of coffee produced and ease-of-use factors likely to affect the experience of domestic users. The following are all covered in our reviews: • How easy is it to clean? • How easy is it to store? • Is it sturdy? • How large is its size/footprint? • How noisy is the grinder? • What’s the coffee bean capacity? • Safety • Ease of use • Number of grind options • Texture of the ground coffee – how do fine and coarse grinds compare to others? • Design and aesthetics • Any added functions? • How much packaging is used? The grinders featured here were selected from a long list of coffee grinders tested by Good Food. They performed best against our list of criteria, relative to other grinders that were either of a similar type or sold at a similar price. We tested the grinders by using them to grind several varieties of coffee bean, at levels of fineness to suit three of the most common brewing methods: cafetière, filter and espresso machine. Coffee recipes and guides How to make a perfect flat white Cold-brew coffee recipe How to make a frappé Vietnamese egg coffee Different coffee types explained How to steam milk The best coffee recipes, products and tips Check out expert barista Celeste Wong’s recommendations for the best moka pots, gooseneck kettles, coffee grinders and decaf coffee to buy on our sister brand, olive magazine: Best moka pots to buy Best gooseneck kettles to buy Best coffee grinders to buy Best decaf coffee to buy Related reviews Best coffee machines Best cafetières Best coffee gadgets Best reusable coffee cups Best espresso machines Best bean-to-cup coffee machines Best iced coffee makers and accessories Best coffee scales Best De’Longhi coffee machines How long do coffee beans last? More deals Air-fryer deals Coffee machine deals Microwave deals Fridge freezer deals Dishwasher deals Stand mixer deals Pizza oven deals Breadmaker deals Ninja deals 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.

Enjoy warm, crunchy popcorn in minutes on your own sofa with these easy-to-use popcorn makers – our expert tested 8 of the best to bring you our top picks

Whether you’re settling in for a movie night on the sofa or wrapping up for some campfire snacks, then a bowl of warm, freshly popped corn really adds to that cosy feel. Ripping open a bag of shop-bought popcorn doesn’t deliver the same experience but is it worth adding a new gadget to your kitchen? We’ve tested the best popcorn makers and machines to bring you our top picks of those to buy, and what to look for to ensure you’ll get the most of your machine. We tested a variety of electric and microwave popcorn makers, plus a nifty little option for campers. Read on to learn more about the different popcorn makers on the market and our top recommendations. For over 600 buyer’s guides, visit our product review section and find reviews of the best smoothie makers, best food processors, best blenders and much more. Jump to section: Best popcorn makers to buy at a glance Best popcorn makers to buy 2024 Benefits of a popcorn maker What to look for in a popcorn maker How to use a popcorn maker How we tested popcorn makers Best popcorn makers to buy at a glance Joint best all-round popcorn machine: Lakeland electric popcorn maker with bowl, £34.99 Joint best all-round machine: Joe & Seph’s The Popcorn Maker, £40 Best compact popcorn maker: Sensio popcorn maker, £24.95 Best for your countertop: Giles & Posner popcorn maker, £22.99 Best eco popcorn machine: Progress electric popcorn maker, £19.99 Best for serving more people: VonShef retro popcorn maker, £18.99 Best microwaveable popcorn maker: Joseph Joseph M-Cuisine™ 2-piece popcorn maker set, £18 Best for camping or fire-pit: Kikkerland Huckleberry popcorn maker, £18 Best portable popcorn maker: Housewares collapsible popcorn popper, £9.99 Best popcorn makers to buy 2024 Lakeland Electric Popcorn Maker with Bowl Available from Lakeland (£34.99), Amazon (£34.99) Joint best all-round popcorn machine Pros: Easy to assemble & use Comes with measuring cup and bowl Attractive appearance Clear instruction booklet 1-year guarantee Cons: Bowl creates larger footprint Cord positioned on one side so may limit where you choose to put it Star rating: 5/5 This popcorn maker comes with a very attractive shiny finish in the traditional red. The set up and instructions were so simple, we had our first bowl of popcorn ready in just a few minutes. Popping time is stated as around 3 mins but we found it closer to 90 seconds. The top of the machine became very hot so it was necessary to use an oven glove to take it off in order to remove the bowl. The suggested time for cooling in between batches is 10 minutes. It was still slightly warm after this time. We did however do the second batch after the recommended time without issue. Only a few kernels remained unpopped which is to be expected and only a few popped kernels escaped at the end. All in all, this was a smooth process with negligible mess. Product specifications Level measuring cup 70g (and max capacity is 80g) 28.5 x 29 x 30.5cm. Cord 75cm. 1200W. Materials: plastic with metal parts [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”648447 ” /] Joe & Seph’s The Popcorn Maker Available from Joe & Seph’s (£40) Joint best all-round popcorn machine Pros: Easy to assemble & use Comes with measuring cup and bowl Attractive appearance Clear instruction booklet 1-year guarantee Cons: Bowl creates larger footprint Cord positioned on one side so may limit where you choose to put it Star rating: 5/5 This appears to be the same as the Lakeland product, the only difference being the colour and the instruction booklet. The Joe & Seph’s option is an attractive grey as opposed to the vibrant Lakeland red so it boils down to your kitchen aesthetic. The booklet included diagrams which was a nice touch for added clarity. In their instructions, they suggest leaving the product for 20 mins between popping which does allow for total cooling, although if you’re letting kids do this, remember the product does get hot where the air emerges from the top. This machine only comes with a 1-year guarantee. Product specifications Level measuring cup 70g (and max capacity is 80g) 28.5 x 29 x 30.5cm. Cord 75cm. 1200W. Materials: plastic with metal parts [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647106″ /] Sensio home popcorn maker Available from Amazon (£24.95), Sensio (£24.99) Best compact popcorn maker Pros: Easy to assemble & use Small footprint Measuring cup and recipes included Popping chamber visible without removing lid 2-year guarantee Cons: On/off switch not labelled Star rating: 4.5/5 Neat and attractive, this popcorn maker has a small footprint making it ideal to tuck away in the cupboard between uses. It doesn’t come with a bowl but that contributes to its storability. The Sensio can pop up to 80g of corn using a level measuring cup. We popped 60g in 1 min 45. The measuring cup doubles as the lid of the machine and because it’s made of clear plastic, it’s possible to view the popping chamber to see when the machine is done, although as with all machines if the popping stops it’s time to switch off even if there are a few kernels left. The on/off switch isn’t marked, so it’s best to switch it off at the wall as well as the machine to ensure you haven’t left it on. This machine also gets hot at the top but because a bowl is not attached, there’s no need to touch it until it cools. It’s recommended to leave 10 minutes before making a second batch. There’s a visible seam on the front and back of product which slightly detracts visually. The recipes in the instruction booklet are a nice addition. We tried the rocky road popcorn boulders which were easy to make and a tasty treat. Product specifications Level measuring cup 80g (and max capacity is 80g) 13.5W x 22 x 31.5 cm approx. Cord approx 75cm. 1200W Materials plastic with metal parts [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”648448 ” /] Giles & Posner popcorn maker [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”459034″ fallback_link_text=”Latest Deals” original_product_name=”Giles Posner Popcorn Maker” /] Best for your countertop Pros: Easy to use Available in two pretty pastel colours, plus red Small footprint Attractive shape and style Generous cord length at 1m+ Lightweight 2-year guarantee Cons: Slightly smaller capacity More unpopped kernels Need to make sure the chute and machine are aligned Star rating: 4/5 The size, shape and choice of colours make this an attractive addition to your kitchen counter. We especially loved the look of the mint green sorbet model. There were more unpopped kernels left behind than some of the other machines but it’s still effective and the price is good. A warning sticker recommending that the product be left for 10-12 minutes between uses was a bit tricky to remove, but didn’t leave a mark. Included in the box is a quick-start guide which includes everything you need to know. Less can definitely be more and further info is available online should you need it. The measuring cup doubles as a lid and holds 60g of kernels, still enough for two, but less generously than some machines. You need to ensure the chute is aligned, otherwise popcorn flies out onto the counter. Product specifications Level measuring cup 60g (and max capacity is 60g) 17 x 16 x 31 cm approx. 1m+ flex. 1200W Materials: Plastic with metal parts [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”459034″ fallback_link_text=”Latest Deals” original_product_name=”Giles Posner popcorn maker” /] Progress electric popcorn maker [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”459036″ fallback_link_text=”Latest Deals” original_product_name=”Progress Popcorn Maker” /] Best eco popcorn machine Pros: Easy to assemble and use Lightweight Small footprint ‘Buy me and plant a tree’ eco initiative Packaging totally recyclable Measuring cup 3-year guarantee Cons: More unpopped kernels Chute is lower than some of the others Star rating: 4.5/5 This one had the least packaging and when you buy the product, they plant a tree too. The instructions are minimal but clear, with further information and some recipes available online. You need to ensure you have a bowl that fits underneath the lip of the chute to avoid flying popcorn. There was also more unpopped corn than the Lakeland and Sensio machines. However, we loved the size of this popcorn maker, ideal for a small kitchen and the price is good, too. We’ve added points for the brand’s environmental considerations. Product specifications Level measuring cup 70g (max capacity 70g) Materials: Plastic with metal parts 15.5 x 15.5 x 28.5 cm approx. Cord 76 cm approx. 1200W [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”459036″ fallback_link_text=”Latest Deals” original_product_name=”Progress Popcorn Maker” /] VonShef retro popcorn machine Available from VonHaus (£26.99), Amazon (£29.99) Best for serving more people Pros: Measuring cup Six cardboard popcorn holders Larger capacity – 160g kernels Cons: Flying popcorn Need a big bowl for large quantities More unpopped corn Star rating: 4.5/5 This is the best option for a movie night with friends or family as you can pop a generous amount for four people in one go. There was a bit of flying popcorn as the bowl fills up and you will need a very big bowl if you plan to pop for four. There’s a lid that doubles as the measuring cup but it’s shallow so not quite as convenient as a scoop. The instruction booklet offers a number of languages and is straightforward, with diagrams. This machine had the most unpopped corn at the end and flying popcorn but this is partly due to its bigger capacity. Product specifications Level measuring cup 160g (max capacity) 29cm x17cm x 15cm approx. Cord 77cm approx. 1200W Materials: Plastic with metal parts [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”648449″ /] Joseph Joseph M-Cuisine™ two-piece orange popcorn maker set Available from Amazon (£18), Joseph Joseph (£18) Best microwaveable popcorn maker Pros No assembly and no mess Cup and measurer integrated Attractive appearance Clear instructions Small footprint Minimal packaging Great for one or two people Cons Not suitable for groups Star rating: 5/5 Joseph Joseph is synonymous with design-meets-functionality, and its microwave pop maker set is no exception. With minimal packaging and a slick design, you simply pour in enough kernels to meet the raised circle in the centre of the cup (40g), close the flaps and microwave for 1-3 mins. We set the timer on full power for 2 mins, and the lid popped up just before (apparently indicating completion, but we went a bit longer). Inside, there was perfectly popped corn with few remaining kernels. Even with the flaps open and still popping, it didn’t create a mess. There are two cups, each enough for one person. For ease, style and speed, we’d definitely recommend this product. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”648450 ” /] Kikkerland Huckleberry popcorn maker Available from A Place For Everything (£22), Amazon (£23.77) Best for camping or fire-pit Pros: Portable No need to wait between uses Recyclable/sustainable materials Minimal packaging Cons Wooden knob on top vulnerable to burning and metal discolours Small capacity Star rating: 4/5 This diminutive little popcorn maker packs a surprising punch. It recommends using 2 tbsp (around 20g) of kernels, although we found using half of that (1 tsbp), plus half the recommended oil filled the chamber to maximum once popped with no remaining kernels and no burned corn. Using the full amount didn’t allow us to pop all the corn and there was some burning. In effect it makes one small portion of popcorn but out of all the popcorn machines the results had the fullest, most interesting flavour and the best crunch. Without trying this, you might think this is a novelty item but it works so well and is fun to use. When enjoying an evening over an open fire outside, you can take it in turns to reload the chamber and there’s no need to wait between uses. It’s easy to fit in a rucksack if you want to take it with you on a camping trip. You need to find a suitable stick for the handle which you can screw the chamber onto. You’ll also need an oven glove or stick to flick off the top to access the popcorn. Product specifications Max capacity 20g (2 tbsp) 19cm x 10.5cm x 9cm cm approx Materials: Metal with wood [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”648451 ” /] Housewares collapsible popcorn popper Available from Amazon (£11.99) Best portable popcorn maker Pros: Efficient BPA-free No mess or flying popcorn The maker is a bowl Collapsible so very space-saving Lifetime warranty Cheap Cons: It may be BPA-free but heating plastic is not ideal Remaining kernels Star rating: 4.5/5 This is the easiest of all the popcorn makers. Simply pour a third of a cup of popcorn into the machine with a teaspoon of salt, put on the lid and microwave on full power for 3 mins, turning it off earlier if the popping stops. You can add oil if you like but you don’t need to (we didn’t) and just like that you’ve got freshly popped corn in the bowl. Care needs to be taken when removing the lid due to steam. This popcorn maker didn’t leave the most kernels but there were more than the Lakeland, Joe & Seph’s and Sensio Home. The collapsible bowl is ideal for space-saving and if you keep the box it comes in, you could easily stand it on its side, leaving a tiny footprint in your cupboard. The instructions are on the box and there’s no extra packaging apart from the box in which the product sits snugly. Of course, if you order it off Amazon, it will come in a bigger box as well. Product specifications Max capacity: 80g 21 x21 x7cm, collapses to 5cm height Materials: BPA-free and PVC-free silicone Available from: Amazon (£11.99) What are the benefits of a popcorn maker? Using a popcorn machine instead of a saucepan delivers ease, efficiency and creates next-to-no mess The average machine takes under 3 minutes, most take half of that time Once you’ve added the kernels, simply flick the switch and wait for the popping to stop The majority of popcorn makers don’t require oil, making them easy to clean. Wipe out the chamber and wash any detachable parts in warm, soapy water Making your own popcorn rather than buying it ready-made is better for the environment, as many shop-bought popcorn brands don’t yet recycle their packaging Many brands of ready-made popcorn contain artificial ingredients you would never have or use at home. As long as you go easy on your choice of flavouring, it’s bound to be a healthier option than anything that comes in a packet. Furthermore, most popcorn makers don’t need oil Corn kernels are cheap and a small quantity goes a long way What to look for in a popcorn maker You may make popcorn a couple of times a week at most so it’s well worth checking the dimensions to work out how you’ll store your machine in between uses. A maker with a bowl will generally take up more room than one without. However, if you do buy one with a bowl, you’ll have the perfect sized vessel for containing the popping corn and something to serve it in, all rolled into one. You’ll need to decide if you want an electric or microwave popcorn maker. For microwave popcorn, you could theoretically just use a plastic bowl with a cover instead of a dedicated popcorn maker, but the product we chose to feature is collapsible and well designed for the purpose. How to use a popcorn maker To make enough popcorn for two people you’ll need 60-80g of kernels. For electric popcorn makers, you simply add the stated measurement of kernels to the chamber. Turn on the machine and run for the recommended time (around 3 mins). If the popping stops beforehand, turn off the device at this point. The instruction booklets tell you how long to leave your popcorn maker before the next use, usually around 10 minutes. Microwave popcorn makers generally comprise a plastic bowl and lid which again you run for the recommended time. Neither electric nor microwave popcorn makers tend to require oil. Once you’ve made your corn, that’s the time to add your flavourings. A drizzle of melted butter and salt is an easy addition. You always add this to your serving bowl, not to the chamber you’re cooking the corn in, unless otherwise stated. We’ve got plenty of popcorn recipes to get you started, including brown sugar and cinnamon-glazed popcorn, spiced chilli popcorn and rosemary, garlic & chilli popcorn. If you can resist eating it all straight away, you can also get creative with your popcorn – try our almond, raisin and popcorn trail mix, add it to rocky road or use it as a garnish in this restaurant-quality panna cotta and popcorn dessert. How we tested popcorn makers We put all the popcorn makers to the test by cooking 60g of kernels, unless this was beyond or significantly under the capacity. We repeated this after the recommended cooling period. We also tested the popcorn makers against the following criteria: Ease of use: Popcorn makers tend to be very simple to assemble and use. We ensured those we chose ticked these boxes and that the instruction booklet included simple at-a-glance instructions for set up, usage and cleaning. Efficiency: We timed how long it took to pop the corn, measured how many kernels were left and how much popcorn ended up on the kitchen counter. Ease of storage: We looked for popcorn makers that didn’t take up unnecessary space. There was greater leeway for makers that included a bowl. Safety: The top of popcorn makers tend to get hot so we noted whether handling hot parts to access your just-cooked corn was required and have flagged this. Sustainability: In general, most popcorn makers aren’t hugely sustainable so we only chose products that seemed they would stand the test of time. Extra points were given to recyclable materials. We looked at product packaging too. Features: Any added bonuses – like parts with dual uses or an eco initiatives were taken into account. For more information about how we test other products and food, head over to our How We Test page. Popcorn recipes Cinnamon-sugar popcorn recipe Sweet & spicy popcorn recipe Almond, raisin & popcorn trail mix recipe Sweet popcorn recipe Toffee popcorn recipe More reviews Best smoothie blenders Best food processors Best blenders Best stand mixers Best slow cookers Best gadgets for health lovers Best multi-cookers 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.

How much fruit and veg should we eat in a day? Some experts now say five just doesn’t cut it and seven is really the magic number.

How many portions of fruit and veg should I eat?We are big believers in the benefits of a diet loaded with fruit and vegetables, as well as other nutritionally dense wholefoods, but where did the five-a-day mantra come from and does it still stack up? Discover what counts as 1 of your 5 a day and read about the health benefits of frozen and canned fruit and vegetables. Why should we eat 5-a-day? It’s one of the best known pieces of dietary advice. Eating ‘five-a-day’ is a campaign which encourages people to eat a combination of at least five portions of fruit and vegetables every day. It was initiated in response to the World Health Organisation (WHO) and their recommendation to eat a minimum of 400g of fruit and vegetables (excluding starchy vegetables) a day to lower the risk of serious health problems. The number five was chosen because it was felt to be both an achievable goal and a memorable number. Numerous studies support the benefits of eating fruit and veggies, including helping to reduce the risk of heart disease, stroke, certain cancers, diabetes and obesity. This is because fruit and vegetables are a major source of several nutrients that have a strong association with fighting disease. How many portions of fruit and veg is best? Over the years, new evidence has come to light including a study by University College London (UCL) that suggests people who eat seven or more portions of fruit and vegetables may live longer. Despite this, the UK guidelines have not changed because it was felt that a higher number than five may discourage people. There was also the SMILE trial, a ground-breaking study on the impact of diet on mood. This reported improvements when eating a Mediterranean-style diet that included three portions of fruit and six of vegetables each day. There is a growing body of evidence suggesting the five-a day goal remains relevant, although we’re likely to benefit from higher amounts, so we should aim for seven to 10 portions per day. How many plant foods should we eat a week? Recently, the American Gut Project has suggested we should be aiming for 30 different plant-based foods per week (averaging 4.2 per day). They showed those achieving this had a more diverse population of gut bacteria than those consuming less than 10 plant foods per week, which is thought to improve overall health. If this sounds a lot, you’ll be glad to hear the figure covers more than just fruit and vegetables, allowing you to count wholegrains, nuts, seeds, herbs and spices in your weekly count too. So, should we still aim for 5-a-day? In short, yes. It’s still wise to aim for five-a-day, although you may benefit from higher amounts, between seven to 10 portions per day. Whatever the number, aim for one third of your daily diet being made up of a variety of fruit, vegetables, beans and pulses. Which is better 5-a-day or 30 plants a week? Whether you aim for five-a-day or 30 plant foods a week, eating plenty of plant foods of different colours and varieties has been linked to a healthier digestive system and, in turn, a number of other health benefits. Recipes to try We’ve put together a few of our favourite fruit and veg-packed breakfasts, lunches and dinners to help inspire you to reach your target. Breakfasts with two portions of fruit and veg or more Yogurt porridge with banana, blueberry & almonds Spicy Moroccan eggs Smoky rashers & tomatoes on toast Egg-in-the-hole smoked salmon & avocado toastie Lunches with three portions of fruit and veg or more Chickpea patties with carrot & raisin salad Quinoa, squash & broccoli salad Bean salad with yogurt avocado dressing Green cucumber & mint gazpacho Spiced turkey patties with fruity quinoa salad Dinners with three portions of fruit and veg or more Lamb & buckwheat noodles & tomato dressing Squash, mushroom & gorgonzola pilaf Honey & mustard grilled salmon with Puy lentils Five-a-day tagine Want more inspiration? Take a look at our 7-a-day recipe collection Enjoyed this? Now read… Why eat 30 plant foods a week? What is a plant-based diet? Top 12 ways to get your 5-a-day What is a Mediterranean diet? Top 5 health benefits of dried fruit Now you’ve boosted your fruit & veg, serve up the perfect portion with our nutritionist’s guide to balanced diets: Balanced diet for women Balanced diet for men This page was last updated on 23 September 2024 by Kerry Torrens. Kerry Torrens BSc. (Hons) PgCert MBANT is a Registered Nutritionist with a post graduate diploma in Personalised Nutrition & Nutritional Therapy. She is a member of the British Association for Nutrition and Lifestyle Medicine (BANT) and a member of the Guild of Food Writers. Over the last 15 years she has been a contributing author to a number of nutritional and cookery publications including BBC Good Food All health content on bbcgoodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other healthcare professional. If you have any concerns about your general health, you should contact your local healthcare provider. See our website terms and conditions for more information.

What’s the difference between organic and non-organic fruit, vegetables and animal products? Our nutritionist lays out the facts

With an increasing amount of UK land converted to organic food production and more consumers choosing to buy this produce, what do you need to know about organic food and is it worth the extra pennies? Read on to learn more. What does ‘organic’ mean? The term ‘organic‘ can only be applied to products that fulfil certain criteria. This includes agricultural products, livestock and foods that are produced and prepared in accordance with detailed standards, laid down by law. These standards include requirements for record keeping, labelling, marketing, and an inspection and certification system. Products described as organic must not contain any genetically modified or irradiated material and must be the product of a farming system which avoids the use of man-made fertilisers, pesticides, growth regulators and livestock feed additives. Furthermore, by law, organic growers, processors and importers must be registered and inspected by an approved organic certification body. Is organic food healthier than non-organic food? Read our expert guide to find out. You can also discover the best fruit and vegetable boxes, with plenty of organic options. How does organic farming differ? Organic agriculture is a way of farming that pays close attention to nature by using fewer chemicals on the land such as artificial fertilisers. It is a method that is considered to be more sustainable in the longer term, resulting in better soil quality, fewer greenhouse gas emissions, less use of heavy machinery and fewer demands on environmental resources, such as water. All of which may result in more wildlife and biodiversity and reduces the use of veterinary medicines, such as antibiotics. Organic farming can also offer benefits for animal welfare, as animals are required to be kept in more natural, free-range conditions. What does ‘organic’ on a food label mean? The label ‘organic’ indicates that at least 95% of the ingredients in a composite product are organically produced. While a small percentage of non-organic ingredients may be used, they must be from an approved list, and all artificial colourings and sweeteners are banned. Foods, labelled ‘organic’, must be approved by an organic certification body, which carries out regular inspections to ensure the food meets the strict regulations that determine production methods and labelling. One example is the Soil Association which is often considered the gold standard in the UK. Other certification bodies and logos to look out for include: The Green leaf Any product sold as organic within the EU, must carry the green leaf logo and include the certification number of the body that performed the inspection. Organic Farmers and Growers (OF&G) In 1992 OF&G became one of the first UK organic certification body to be approved by the UK Government and now certify more than 30% of the UK organic sector. Organic Food Federation Established in 1986, the Organic Food Federation is now one of the largest certification bodies operating in the UK. Biodynamic Certification (BDA) Certifying organic production since the 1990s, the BDA may in addition to organic certification, certify those farmers and growers who meet biodynamic criteria. Will organic produce cost me more? Organic foods are generally more expensive because of the higher costs of this form of farming which includes increased labour, the use of natural feeds, the need for buffer zones between organically farmed and conventionally farmed land, the transition period required – which may be as long as two years or more and the cost of certification. The best value organic food is likely to be bought directly from a farmer or producer, either via a box scheme, farmers market or farm shop. Unfortunately, most of us are unable to access organic food directly and therefore it tends to be more expensive than the non-organic equivalent, available in many supermarkets. Nevertheless, it is always worth shopping around as some organic products may cost less than the premium non-organic equivalent. If you are on a tight budget but would like to buy more organic food, then you could try prioritising your purchases. Seasonal produce such as salad leaves and herbs in the summer and brassica vegetables in the winter are likely to be better value, or you could focus on the ‘dirty dozen,’ the twelve most contaminated fruit and vegetables according to the US based Environmental Working Group (EWG). Why do people choose organic? There are many reasons why someone might choose organic – these may include improved taste, for health reasons, to avoid pesticides and a concern for the environment. The organic movement promotes a healthier soil and it stands to reason that in the long run, organic farming is better for soil quality and biodiversity. However, let’s not forget that the most important factor in your diet, as far as fruit and vegetables are concerned, is to eat a plentiful variety, regardless of whether they are organic or not. If budgets are tight it’s worth remembering that many small, local producers adopt organic practices but can’t afford the cost of organic certification. You can find many of these producers at farmer’s markets. Buying locally, from one of these markets, allows you direct access to the producer and all of his/her knowledge of their product. For more information on organic foods visit The Soil Association website. Liked this? Now read… Is organic healthier? 10 budget ‘superfood’ swaps Top tips for healthy eating on a budget What is the cheapest healthy diet? Are frozen fruits & vegetables good for you? This article was reviewed on 19th September 2024 by Kerry Torrens. Jo Williams is a registered nutritionist (RNutr) with the Association for Nutrition with a specialism in public health. Follow her on Twitter @nutri_jo. All health content on goodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information.

The range of low and no-alcohol beers available on supermarket shelves continues to grow, but are they as good for you as you might expect?

What is low-alcohol and alcohol-free beer? Beer is one of the oldest and most widely consumed of all alcoholic drinks, but as much as a half of the UK adult population are now reaching for low or no-alcohol versions. So, what’s the difference between a regular pint and low-alcohol or alcohol-free alternative, aside from the obvious? As with all alcoholic drinks, the alcohol content of beer is presented as a percentage of the whole drink, or Alcohol by Volume (ABV). UK law requires beer to meet the following ABV requirements: Alcohol ‘free’ – no more than 0.05% ABV* De-alcoholised – no more than 0.5% ABV Low alcohol – no more than 1.2% ABV Alcoholic – contains more than 1.2% ABV Alcohol ‘free’ beer is made by preventing alcohol from forming during the brewing process. De-alcoholised beer, on the other hand, has the alcohol removed in one of two ways: by boiling off the alcohol or by filtration. *Note: ‘alcohol-free’ ABV values are different in the UK to that specified by the European Union. Discover our full range of health benefit guides and some delicious ways to enjoy alcohol-free drinks, as well as our pick of the best low-alcohol and alcohol-free beers. Nutritional profile of low-alcohol beer With similar protein, carbohydrate and sugar content to regular beer, the calorie count of low-alcohol products sets them apart. That’s because, although carbs and sugar are similar, the lower alcohol content typically results in fewer calories. Made from barley malt, hops and yeast, beer is a source of naturally occurring plant compounds called polyphenols, the majority (about 70-80 per cent) of which are derived from malt. Polyphenols are believed to have a number of health benefits, such as supporting circulation, reducing blood pressure and lowering inflammation. Why choose a low-alcohol beer? Alcohol can be harmful for health — the World Health Organisation reminds us that alcohol is “a toxic and psychoactive substance,” contributing to three million deaths globally each year. That said, many of us enjoy a tipple or two (perhaps buoyed by the idea that moderate amounts of alcohol may be cardio-protective). However, it’s not just excess or binge drinking that can be detrimental to our health. Even modest alcohol intakes, on a regular basis, may increase the risk of atrial fibrillation (AF) because alcohol use can contribute to obesity, sleep-disordered breathing and high blood pressure. And it’s beer and cider consumption in particular which may influence our AF risk. With this in mind, and following changes in drinking habits during the COVID-19 pandemic, there has been a steady and consistent growth in the low-alcohol sector. Is low-alcohol beer healthy? There are some obvious benefits to low or ‘alcohol-free’ beer. With fewer alcohol units than their regular counterparts, choosing low-alcohol or ‘alcohol-free’ makes it easier to stay within the recommended drinking guidelines. Furthermore, a low-alcohol beer has less impact on blood alcohol concentration, which makes a low-alcohol pint a better option if you’re the designated driver. Depending on its source and production methods, both alcoholic and low-alcohol beer is rich in natural plant-derived compounds called polyphenols. These compounds bestow colour and flavour to the drink but also have protective properties that are credited for several health benefits. For example, polyphenols are important fuel for the bacteria that live in our gut. Polyphenols derived from beer may be particularly useful because only a small amount (5-10 per cent) is absorbed in the small intestine, with the remainder making its way to the colon where gut microbes ferment it and transform polyphenols into their active, beneficial form. This suggests beer may be gut-friendly and helpful for supporting immunity. Menopausal women in particular may benefit from a moderate intake of the polyphenols found in hops. Studies suggest hop-derived polyphenols may offer this group some relief from symptoms including hot flushes. In this case, consuming polyphenols in alcohol-free form eliminates the negative effects associated with alcohol consumption, while potentially providing some benefits. Recent advances and innovation in low-alcohol beer have opened our eyes to further potential benefits of these products. German brewer Erdinger’s alcohol-free (ABV 0.5%) wheat beer contains electrolytes, and a group of marathon runners in one study reported its positive ‘isotonic’ effect on rehydration. The beer’s polyphenol content was also thought to help reduce post-exercise inflammation and the incidence of respiratory infections. Erdinger’s non-alcoholic wheat beer is also a source of micronutrients including folate and vitamin B12, although it has a relatively high sugar content. A cautionary note… Although certain aspects of low-alcohol and alcohol-free beers may be better for you than a regular pint, they should still be consumed in moderation. Just like regular beer, they are high in carbs and may lead to weight gain and other health-related issues. If you’re looking to increase your polyphenol intake, there are healthier dietary sources such as fruit, vegetables, herbs and spices. Is low-alcohol beer as enjoyable as a regular pint? On the whole, the taste and enjoyment of low-alcohol beer is well accepted. Some drinkers (when drinking blind) stated they were unaware of the beer’s alcohol status. For anyone in the know, this will come as no surprise given the manufacture of these new generation low-alcohol products is modelled on traditional craft beer production. These production methods, which tend to involve less heat, not only improve the flavour of the beer but may retain more of the beer’s natural polyphenol content. In addition to reducing the negatives associated with beer, such as excess alcohol and calories, this supports a low-alcohol pint as a healthier option. Is low-alcohol beer safe for everyone? Although low-alcohol and ‘alcohol-free’ beer may be a useful choice for many of us, there are some groups that should avoid them. There is still some debate as to how much alcohol is safe during pregnancy, so the safest approach is to not drink alcohol at all while you’re expecting. With this in mind, expectant mums should be aware that ‘alcohol-free’ beer may, despite its name, contain small amounts of alcohol. If you or a loved one are alcohol dependent or in recovery from alcoholism you should not consume low alcohol or ‘alcohol-free’ beer. This is because the small amount of alcohol in these products may trigger cravings and a relapse from recovery. So, is low-alcohol beer a healthy choice? If you enjoy drinking alcohol, make sure you check out the UK Government guidelines and that you know exactly how many units are in the alcoholic drinks you regularly consume. It’s recommended you set aside at least two days in the week, preferably consecutive, to be alcohol free. You should also spread your alcohol consumption over three or more days – this is because heavy drinking or binge sessions may put your health at risk. Find more top tips on how to drink responsibly and for more information visit drinkaware.co.uk. If you or someone you know may have a problem with their alcohol consumption, speak to your GP and check out the NHS website for more help with alcohol support. This guide was reviewed on 11 September 2024 by Registered Nutritionist Kerry Torrens. Kerry Torrens BSc. (Hons) PgCert MBANT is a Registered Nutritionist with a post graduate diploma in Personalised Nutrition & Nutritional Therapy. She is a member of the British Association for Nutrition and Lifestyle Medicine (BANT) and a member of the Guild of Food Writers. Over the last 15 years she has been a contributing author to a number of nutritional and cookery publications including Good Food. Find her on Instagram at @kerry_torrens_nutrition_ All health content on goodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other healthcare professional. If you have any concerns about your general health, you should contact your local healthcare provider. See our website terms and conditions for more information. Drinkaware is an independent charity which aims to reduce alcohol-related harm by helping people make better choices about their drinking. It provides impartial, evidence-based information, advice and practical resources, raising awareness of alcohol and its harms, and working collaboratively with partners. Visit the Drinkaware website for more information.

Baking and cooking recipes for everyone

It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you can. I am loading (actually, overloading…) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it...

It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you can. I am loading (actually, overloading…) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it goes into the following dessert recipes that I continue to make year after year. Others go into jam, which is a great way to preserve all those summer fruits and berries, and make them last through fall and winter. Cherry season is behind most of us (sniff…sniff…), but if they are still lingering where you live, you can type “cherry” or “cherries” into the search engine at the top right corner of the page to find cherry recipes. (And we don’t get a bountiful array of fresh raspberries and blackberries here, so I don’t have many recipes that use them on the blog.) But for nectarines, strawberries, peaches, plums and other summer fruits, here are some of my favorite recipes on the blog… Summer Fruit Galette with Frangipane I’ve seen so many galettes this year on social media, that it’s tempting to already call galettes The Dessert of the Year. (Okay, there were plenty of Banana Breads as well. And it’s hard to knock Banana Bread, even my low(er) fat one.) But for the bang-for-the-buck, it’s hard to beat the silly-easy galette, made with a fail-safe dough that gets rolled out, topped with fresh fruit, and baked until ripe ‘n ready. Mine has a layer of frangipane under the fruit to keep some of those juices away from the bottom crust, so it stays crisp. It also tastes good, too! Apricots work especially well in this one but you can use nectarines, plums, peaches, or… Strawberry Rhubarb Galette …rhubarb and strawberries! Yes, the classic combo works well as a galette, too. But don’t let tradition stand in the way of deliciousness and you can swap out cherries, raspberries, or blackberries for the strawberries. Apricot Jam When I was a cook in upstate New York back in the 1980s (!) I remember someone brought us a (as in 1) basket of fresh apricots from California, which I’d never seen before. I made a simple tart with them and only eight lucky customers could get a taste of it. (Or maybe I cut it into ten?) Fast-forward to today, summer brings a cavalcade of fresh apricots to the markets and toward the end of the season, I don’t have time to shed any tears as I’m piling apricot jam into pots, to save them for the coming months. It’s Romain’s favorite jam so I make sure there’s enough to keep him happy, because I’ve learned what happens when I don’t : 0 Summer Fruit Tart (with frangipane) Another summer fruit favorite, yes, with more almond cream than the galettes above, this is that classic French tart that you’ll find in many pastry shops all year round, using everything from pears to pineapple. Don’t love almonds, or want to take it in a different direction? Replace the almonds with hazelnuts for a special treat. Plum-Strawberry Jam While apricots are Romain’s favorite for jam, I am 100% on team plum. The luscious tang of juicy plum, and the high natural pectin content, makes this one of the easiest jams to make. And it’s not too difficult to eat, either. Plum Sorbet While I miss the purple Santa Rose and Elephant Heart plums we got in California, France has its own special selection of delectable plums, including Mirabelles, quetsches, and even wild plums. While the wild plum trees that we used to pick/glean from have been pruned by the absentee owners (phooey!) we found another source last summer. And the only thing better than free plums is free wild plums, which come in an array of snazzy colors and are extra tangy, perfect for those of us that like some pucker in our pastries. Plum Flaugnarde The cousin of clafoutis, this flaugnarde features a jumble of plums baked in a silky custard. They’re so pretty I almost hate to bake them. But then, when I pull it out of the oven, I’m happy to have a beautiful baked gratin dish of custardy plums for dessert on a warm summer night. Plum-Rhubarb Crisp Two tart fruits come together, baked under a buttery blanket of streusel. If these two bedfellows are available at the same time where you live, you’re doubly lucky! Mirabelle Jam The elusive Mirabelle plums have a cult-like following and while some mistakenly think they aren’t available in the U.S. (they were briefly banned a few years ago), if you’re lucky, you can indeed find them. They’re intensely flavored and sweeter than other plums, and make a wonderful confiture with jewel-like fruits suspended in a shimmering jelly, which are lovely heaped on toast in the morning. (If you want to get a taste of Mirabelles but can’t find them, Bonne Maman makes a golden plum Mirabelle jam that’s exported from France.) Angel Food Cake While I wasn’t a fan of Angel Food Cake growing up, which my mother usually made to accompany strawberries, I became a convert as a grown-up. Perhaps it had to do with writing an ice cream book and having an overload of egg whites to use up. (And Angel Food Cake is an express route to doing that.) Nevertheless it’s a treat along with summer fruits and berries, either baked as a compote or fresh, tossed in a little sugar and perhaps a dash of crème de cassis. The spongy cake is an ideal way to make sure you get every drop of the fruit syrup that’s surrounding the airy slab. It’s French cousin, Gâteau de savoie, is equally enjoyable, and doesn’t require an Angel Food Cake pan. Roasted Strawberry Miso Ice Cream Roasting strawberries is lesser-known way of coaxing out their flavor, but works well when making ice cream as it concentrates them and reduced the water, so the ice cream stays creamier. Adding a touch of salty miso provides a curious contrast to the berries juicy sweetness, and a little umami to boot. Strawberry Spritz Once you make the (very) easy base for this Strawberry Spritz, you can use it to make Strawberry Margaritas, too. (And if you’ve got a hankering for a classic Spritz, I’ve got you covered there, too.) But this Spritz is a great, light apéritif to enjoy all season long. I was drinking lots of these a few weeks ago when strawberries were at their peak. If they available where you live, go infuse some in vermouth blanc for a great spring/summer sipper. Spiced Plum Cake with Toffee Glaze Toffee glaze is one of those things you could put on an old sneaker, and it would make those dilapidated Reeboks taste great. Even better (and more recommended) is this spiced plum cake, which isn’t too rich or too sweet. Crunchy toasted almonds on top are a nice contrast to the buttery glaze. Peach Shortcakes with Butterscotch Sauce Speaking of buttery sauces, butterscotch with peaches is a natural. Grammar-correct keeps asking me: A natural what? But I think you can figure that out. If not, give them a try together and you’ll see what I’m talking about. Vin de pêche If you’re fortunate enough to have a peach tree or can get some of the leaves, they lend a delicate almond-like flavor to this intriguing apéritif wine. I try to make a few bottles every year and serve chilled glasses as the season’s change, reminding me of summer, and reminding me that the light almond flavor of peach leaves in wine is something to put on my calendar for the following year. Bourbon Peach Cooler Peaches and bourbon are natural partners, and they don’t mind sharing space in a tumbler with the classic French apéritif, Bonal. But not to worry if you don’t have it; I offer some substitutes that you might already have on your liquor shelf. This cocktail isn’t just pretty, it’s also a pretty effective way to beat the heat. (Yup, nectarines or plums could replace the peaches, if you’re so inclined.) Nectarine-Berry Popsicles A vintage metal popsicle mold that was a find at a flea market prompted these summer ‘sicles. You can load ’em up with berries and since I used white nectarines, the popsicles were extra-pretty in pink. But anyone would say “yes” to them in yellow, if you go with standard nectarines. Mixed Berry Shortcakes Mixed berry anything automatically makes something my favorite dessert. I love, love, love the juicy tumble of strawberries, blueberries, blackberries, red currants, or whatever else you’ve got. Bring the berries on! Blueberry Cobbler While I am nostalgic for the overload of blueberries that I grew up with New England, when I do find myrtilles, I try to keep them as close to their pure state as possible. Topped with crumbly drop biscuits, all that’s needed is a scoop of vanilla ice cream to complete the picture, but white chocolate-fresh ginger ice cream would also be welcome…and appreciated, on this cobbler. Mango Frozen Yogurt with Blueberry Compote While everyone’s mind is on peaches and nectarines, don’t forget mangoes, their tropical counterpart, which go just as well with summer berries. Blueberries particularly come to mind but raspberries and strawberries could fill in for them. Strawberry Frozen Yogurt With pretty swirls of crispy meringue, this tangy frozen yogurt can be part of a composed dessert, which I like to serve in the summer, being generous with the fresh fruit…and filling in the blanks with frozen yogurt and meringues. Blueberry Buckle with Lemon Syrup I don’t know if blueberries get any better than in this buckle, which do indeed “buckle” under the weight of almost too many blueberries…if that’s even possible. A dousing with tart lemon syrup keeps things moist and tangy. You can skip the cream with this one. It’s great on its own.

I’ve been featuring some new and revisited favorite restaurants in Paris, writing them up in my newsletter. You can find a list of my Favorite Restaurants in Paris on my website but here are links to the posts in my newsletter of places I’ve eaten at lately… To get more Paris tips (and stories and recipes) sent right to your Inbox, subscribe to my newsletter...

I’ve been featuring some new and revisited favorite restaurants in Paris, writing them up in my newsletter. You can find a list of my Favorite Restaurants in Paris on my website but here are links to the posts in my newsletter of places I’ve eaten at lately… Demain: An anti-food waste bakery in Paris Three Paris Restaurants (May 2024) Le Servan Favorite Paris Restaurants (April 2024) Chez Fernand Christine Paris Dining Addresses (June 2023) Caluche Favorite Ice Cream Shops in Paris (for paid subscribers) Olga L’Amis Louis (for paid subscribers) New and Favorite Paris Addresses (February 2023) Bistrot des Tournelles Des Terres Café Les Deux Gares The Best of Paris (April 2022) And if you’re gluten-free, check out The Real Emily in Paris’s Gluten-Free Guide to Paris. To get more Paris tips (and stories and recipes) sent right to your Inbox, subscribe to my newsletter here:

I think I have something wrong with me. I seem to be afflicted with a particular malady that forces me to buy way too many summer fruits when they’re in season. It gets particularly dire when faced with apricots and cherries, two fruits whose seasons are much shorter than the others. The first fresh apricots I saw were back in upstate New York, around the...

I think I have something wrong with me. I seem to be afflicted with a particular malady that forces me to buy way too many summer fruits when they’re in season. It gets particularly dire when faced with apricots and cherries, two fruits whose seasons are much shorter than the others. The first fresh apricots I saw were back in upstate New York, around the 1980s, and I’d never seen them before. Someone brought us a basket of the tender, squishy little orange fruits to the restaurant that I worked at, and I remember being completely taken off guard, as the only apricots I’d ever seen were the dried ones. And while I loved the crinkly dried specimens, those fresh beauties with a red blush were a whole other taste entirely. Then, when I moved to California, I discovered how abundant fresh apricots are (or can be), as they are in France. But no matter how abundant – or not – cherries are when the season is in full swing, I always consider them extra-special fruits and give a prominent place in my kitchen. At the beginning of the season, they’re incredibly expensive and rarely good. Then, as the season moves along, they start showing up in larger mounds at the market, and the prices get gentler, coaxing me to buy as many as I can heft. This week, I was helpless when faced with an overload of summer fruits at the market. And in addition to a giant bag of apricots, two bulging sacks of tomatoes, and eight white nectarines, I bought 2 kilos (about 4 1/2 pounds, give or take a few cherries) of fresh cherries — and from the looks of the other shoppers, it was more than any normal person would buy. (Although I think I made the vendor’s day.) But I couldn’t help it. They were Burlat cherries and I’d bought a small bag from the same vendor last week at the market, and there he was again, tempting me with more. Once I got home, I got my cherry pitter out, and pitted half of them, saving the others to eat fresh. (Except I almost polished off the fresh ones I was reserving as I was pitting these!) Fresh cherries are, of course, great fresh. But cooking them can deepen, and even improve their flavor, especially nice if you get home and find yourself with a bag of rather wan ones. Or ones that you might snag at the end of the market, when the vendors are trying to get rid of any extras that might not keep until the next market day. In addition to being the answer to what the heck you (or I) are going to do with all those cherries, this recipe also deftly answers that age-old question: Can I freeze that? And the answer is a big, resounding, “Heck, yeah!” Once the compote has cooled, it freezes perfectly in zip-top freezer bags or other containers that you prefer to use, and will last up to a year. (You can also freeze pitted fresh cherries on their own as well.) And let me tell you, it’s great to stumble upon a bag of cherry compote that may have moved to an unfavorable position in your freezer as summer shifted into fall – or winter, when they can become quickly forgotten. Once defrosted, and perhaps rewarmed, they’re terrific served with vanilla ice cream, plain yogurt, or alongside a cake, such as almond cake, gâteau de savoie, or angel food cake. I like to boost their flavor with a handful of dried sour cherries, added midway during cooking, so they plump up and absorb the cherry juices, which add another dimension of cherry flavor. A shot of kirsch also dials up the flavor nicely. Print Cherry Compote Be sure to use a larger pot that you think. For 2 pounds (1kg) of cherries, I used a 6-quart (6l) pan. Since the cherry juices will foam up as they cook, using a larger pot – and removing the lid from time-to-time – will keep your from having to clean up a sticky mess. I’ve didn’t use much sugar here, so you can add more to taste, if your cherries aren’t as sweet as mine were. If you can get sour cherries, feel free to add some in place of the sweet cherries. If so, you may need to increase the sugar a little, to taste as well. Servings 0 (750ml) Ingredients 2 pounds (1kg) fresh cherries 1/4 cup (50g) sugar cup (40g) optional: 1/3 dried sour cherries 2 teaspoons kirsch (or another fruit-based liqueur, or eau-de-vie) 1-2 drops pure almond extract Instructions Stem and pit the cherries. Put them in a large, nonreactive pot or saucepan and stir in sugar. Turn the heat to medium, cover, and cook for 10 minutes, lifting the lid and stirring them frequently, to encourage juicing and to make sure the liquid the cherries exude doesn’t foam up and overflow. After 10 minutes of cooking, add the sour cherries, if using, and cook for 5 to 10 more minutes, until the cherries are wilted and completely cooked through. Remove from heat and stir in the kirsch and almond extract. Let cool before storing or serving. The juices will thicken as the compote sits. Notes Storage: The cherry compote can be stored in the refrigerator for up to 5 days. It can be frozen for up to one year. Related Recipes No-Recipe Cherry Jam Cherry Mess Quick-Candied Cherries Cherries in Red Wine Syrup Lemon Yogurt Cake with Apricot-Cherry Compote

Many people tell me this is one of their favorite recipes from my cookbook, Ready For Dessert. In addition to these fantastic Coconut-Dipped Chocolate Macaroons in it, you’ll find the much-loved recipe for Fresh Ginger Cake, which makes a fantastic dessert served with sliced, juicy peaches or flavorful strawberries and raspberries in the summer, or tangy lemon cream in the winter, as well as my other most frequently...

Many people tell me this is one of their favorite recipes from my cookbook, Ready For Dessert. In addition to these fantastic Coconut-Dipped Chocolate Macaroons in it, you’ll find the much-loved recipe for Fresh Ginger Cake, which makes a fantastic dessert served with sliced, juicy peaches or flavorful strawberries and raspberries in the summer, or tangy lemon cream in the winter, as well as my other most frequently requested recipes. I’m often asked about the different between Parisian macarons and American-style macaroons, like these. Both are egg white-based, however the European version (which was invented in Italy) uses almonds whereas the American ones use coconut. There’s some dispute about how the American ones came to be made of coconut; one theory is that European immigrants who came to the United States couldn’t get almonds, or they were too expensive, so they used coconut. Another theory is that European companies wanted to ship their macarons over longer distances, so swapped out coconut for the spoilage-prone nuts. Others credit Franklin Baker, an American flour miller, who found the then-exotic shredded coconut more interesting (and less-expensive) to use than nuts. Either way, I like all kinds of macaroons…or macarons. The French do make coconut cookies, which are called Congolais or Rochers à la noix de coco, usually shortened to Rochers coco, or coconut “rocks.” I’ve not seen them dipped in chocolate in any French bakery – but why not? I’ve tweaked this recipe over the years and tested them with flour alternatives, which I’ve noted in the headnote in the recipe, and they come out great. You can even skip swiping the bottoms in bittersweet chocolate if you wish. No matter how you make them, I hope they become one of your favorite cookies, too. Print Coconut and Chocolate Macaroons From Ready for Dessert I invariably make these cookies when I have extra egg whites on hand. The dough freezes beautifully if I don't plan to make the macaroons right away. These coconut macaroons can be made without the flour by substituting 2 1/2 tablespoons of cornstarch or potato starch for the flour. Readers have told me the recipe works well with 1/4 cup matzoh meal substituted in place of the flour. Course Dessert Cuisine American Keyword coconut, cookie, macarooon Servings 30 Cookies Ingredients 4 large egg whites 1 1/4 cups (250g) sugar 1/4 teaspoon salt 1 tablespoon honey 2 1/2 cups (200g) unsweetened shredded coconut (see note) 1/4 cup (35g) flour 1/2 teaspoon vanilla extract or vanilla bean paste 3 ounces (90g) bittersweet or semisweet chocolate chopped Instructions In a large skillet or wide saucepan, mix together the egg whites, sugar, salt, and honey. Over low heat on the stovetop, stir the egg whites and sugar together until the mixture is tepid, but not warm or hot. You don't want to cook them; just warmed slightly so they are looser. Add the coconut, flour, and vanilla. Continue to stir the mixture over medium heat for a few minutes until it thickens to a cohesive mass. (It'll be like very thick oatmeal and the bottom will very slightly start to scorch.) Remove from heat. Transfer to a bowl to cool to room temperature. When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350º F (180ºC). Form the dough into 1 1/2-inch (4cm) rounds in your hands, squeezing the dough to coax them into rough rounds (remember, the French call them "rocks," so they can be a uneven - for smoother rounds, dampen your hands), then place them evenly spaced on the baking sheet. Bake the macaroons until deep golden brown, about 18 to 20 minutes. Cool completely. To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap or parchment paper. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set. Notes Unsweetened shredded coconut is available in most natural food shops or you can purchase it online. Flaked coconut is larger and I haven't tried these macaroons with the flakes but if that's all you have, I would pulse the flakes in a food processor a few times until they're finely shredded. Storage: The baked macaroons will keep for up to three or four days if stored in an airtight container. If dipped in chocolate, store the cookies in a cool place. The dough can be refrigerated for up to one week or frozen for at least two months.

Recently I started reaching for my bottle of Vermouth Blanc more and more. I had opened it to make an El Presidente cocktail, but during an interview on my IG Live channel with Pierre-Olivier Rousseaux, owner of Dolin distillery in France, he remarked that their Chambéryzette apéritif, made in the French alps, could be made at home, anywhere, with fresh strawberries and white vermouth. So...

Recently I started reaching for my bottle of Vermouth Blanc more and more. I had opened it to make an El Presidente cocktail, but during an interview on my IG Live channel with Pierre-Olivier Rousseaux, owner of Dolin distillery in France, he remarked that their Chambéryzette apéritif, made in the French alps, could be made at home, anywhere, with fresh strawberries and white vermouth. So I took the plunge and made a batch myself. It’s very easy to make. Just slice or quarter a few fresh strawberries and within 24 hours, you can be enjoying your very own batch of strawberry apéritif! White vermouth (vermouth blanc) is different than dry vermouth. For one thing, the botanicals used are different. Dry vermouth leans into its bitterness with wormwood, quinine, or other flavorings that keep it decidedly dry. White vermouth celebrates its sparkling-clear color with floral aromas, which can include elderflowers and citrus. While you could make this with dry vermouth, I do prefer it with the white vermouth, which in Italy is referred to as vermouth bianco. When I took a sip of the strawberry-infused vermouth the next day, it seemed like it’d be a perfect candidate for a summery Spritz. So I mixed it with a splash of tonic water, and found it was just perfect as-is, with a handful of ice and some berries and maybe a slice of citrus in it. If you want to go full-on summer, you could replace the citrus with a slice of peach or nectarine, or maybe a few other types of berries. Tonic water has become more of a topic of conversation lately. Brands like Schweppes are popular and readily available (and you can make your own tonic water, too), but some like to fine-tune their cocktails and apéritifs with a premium brand of tonic water. Fever-Tree, Q, and Fentimen’s are popular, but I kept mine French using Archibald, which uses gentian in place of quinine, to keep it resolutely Made in France. (Quinine doesn’t grow in France, but gentian does.) As far as I know, it’s not available outside of the country but feel free to find your own favorite where you live, and use that. Print Strawberry Spritz For this spritz, I use white vermouth to infuse the strawberries which is more aromatic, and more floral than dry vermouth. In French, it's called vermouth blanc and in Italy, it's referred to as bianc. If you buy a bottle, you can also use it to make yourself an El Presidente cocktail. You can toggle the flavors of this lively spritz in a different direction by using a flavored tonic water, such as one aromatized with pink grapefruit, pink peppercorn, or elderflowers. Course Drinks Keyword cocktail, spritz, Servings 1 drink Ingredients For the strawberry-infused vermouth 1 1/2 cups (375ml) vermouth blanc or dry vermouth 8 medium-sized strawberries sliced or quartered For the strawberry spritz 2 ounces strawberry-infused vermouth 2 ounces tonic water quartered or sliced strawberries for garnish slice of orange, lemon, lime wheel, or slices of nectarines or peaches for garnish Instructions To make the strawberry-infused vermouth, pour the vermouth in a clean jar. Add the strawberries, cover, and shake gently to encourage the strawberries to lend their flavor to the vermouth. Let stand 24 hours at room temperature out of direct sunlight, giving it a shake every so often. To make the spritz, measure the infused-vermouth and tonic water into a footed goblet. Add a handful of ice and stir gently. Garnish with berries and citrus. Notes Storage: The strawberry-infused vermouth will keep for a few days at room temperature. After you can store it in the refrigerator where it'll keep for a few weeks. I left the strawberries in since I used mine within a few days, but if planning on storing it longer, you can remove them. (They're delicious to eat!)

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.)

Whenever I’m looking through a new cookbook, what never fails to make me bookmark a recipe is when I come across something that has caramelized nuts on it, or in it. Whether it be Honey-Almond Squares or Swedish Almond Cake, you can be sure you’ll find me in my kitchen within the next 24 hours, and baking it. This Caramelized Peanut Cake that takes very...

Whenever I’m looking through a new cookbook, what never fails to make me bookmark a recipe is when I come across something that has caramelized nuts on it, or in it. Whether it be Honey-Almond Squares or Swedish Almond Cake, you can be sure you’ll find me in my kitchen within the next 24 hours, and baking it. This Caramelized Peanut Cake that takes very little effort to make, but yields big rewards. Big, crunchy, peanutty ones, with a bonus of moist, buttery cake underneath, holding it all together. The good thing about this cake (aside from it being covered with a generous pile of caramelized salted peanuts, as if it can get any better than that) is that you likely have most of the ingredients already on hand. That was my case, so I was able to make it right away. The only ‘technique’ you need to master is boiling butter, honey, cream and sugar, then stirring in the roasted peanuts. The topping couldn’t be easier. This recipe is adapted from The Joys of Baking, an unabashedly sweet ode to baking by Samantha Seneviratne that riffs off stories and situations in her life, ones that inspired the recipes. Gingered Cashew Nut Brittle showered with sesame seeds, a Roasted Plum Cloud Cake topped with swirls of snowy meringue, bittersweet Amaro Stracciatella Ice Cream, and Salted Chocolate-Covered Chocolate Caramels are the kinds of things that I’d agree are a joy to bake, and to eat. So how could I resist cake topped with SALTED CARAMELIZED PEANUTS? Sorry for shouting, but this cake is something to shout about. I mean, just look at it… The only difficulty you might encounter is getting the cake neatly out of the pan. Mine got a little dark around the edges (why, oh why, wasn’t I born a food stylist, to make mine as neat as the one in the photo in the book?) I found that letting the cake rest for about 5 to 10 minutes after it comes out to the oven, then using a sharp paring or utility knife that’s either sprayed with a bit of non-stick spray, or lightly greased, to separate the sides from the cake pan while it’s still warm, is your best bet for easy (or easier) removal of the ring of the springform pan. Any pieces that fall off can be reaffixed to the cake. Or let them cool…and eat them yourself. Which is what I did with the missing chunk in the photo, above. (Why, oh why, wasn’t I born with photo editing skills?) But honesty is the best policy, and I hope you’ll trust me when I say this cake is as good as it looks. And if a few pieces go missing, here and there, well – you only have yourself to blame. But unlike me, you don’t have to tell anyone about it. Print Caramelized Peanut Coffee Cake Adapted from The Joys of Baking: Recipes and Stories for a Sweet Life by Samantha Seneviratne One tip: If you have low-fat milk on hand, you don't need to go out and buy whole milk just to make this cake. Since the topping only calls for 1/4 cup (60ml) of cream, you'll likely have some leftover cream if you've gone out and bought a carton or bottle. So you can mix some of that cream in 50:50 proportions with low-fat milk to approximate whole milk. Another tip from a reader, who used a silicone cake mold (which I don't own) and said the cake slipped out of the mold easily and the sides didn't get too dark. Servings 8 servings Ingredients For the peanut topping 6 tablespoons (3 ounces, 85g) unsalted butter cubed 1/3 cup (65g) sugar 3 tablespoons (60g) honey 1/4 cup (60ml) heavy cream 1 1/2 cups (7 ounces, 195g) roasted, salted peanuts For the cake 6 tablespoons (3 ounces, 85g) unsalted butter cubed, at room temperature 2 cups (280g) flour 2 teaspoons baking powder preferably aluminum-free 1/2 teaspoon kosher or sea salt 1 cup (200g) sugar 1 large egg at room temperature 2 teaspoons vanilla extract 3/4 cup (180ml) whole milk at room temperature Instructions Butter the sides and bottom of a 9-inch (23cm) springform pan very well. Preheat the oven to 350ºF (180ºC). To make the peanut topping, warm the unsalted butter, sugar, honey, and heavy cream in a small saucepan, stirring occasionally until the butter is melted. Bring the mixture to a boil and let it cook at a low, but steady boil, for 3 minutes. Remove from heat and stir in the peanuts. Set aside, stirring every once in a while to cool it down, while you make the cake batter. In a small bowl, sift or whisk together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl mixing by hand with a spatula or wooden spoon, beat the butter and sugar until light and creamy, about 3 minutes. Reduce the speed to low and add the egg and vanilla extract, stirring to combine. (You may want to stop the mixer during the step, and scrape down the sides if using a stand mixer, to make sure all the ingredients are well incorporated.) Stir half of the flour mixture into creamed butter (with the stand mixer set on low speed), then add the milk, then mix in the rest of the dry ingredients. Scrape the batter into the prepared pan and smooth the top. Spoon the peanut mixture over the top of the cake. It will have thickened up but do your best to make sure it's relatively even, and avoid pushing it right up to the sides of the pan, as it'll stick to the pan and make it a little difficult to release later. Bake the cake for 50 to 55 minutes, until a toothpick inserted into the center of the cake comes out clean. Do not touch the top of the cake to check for doneness as the caramel is hot and sticky, and it can burn. (Trust me...) Let the cake stand 5 to 10 minutes, then lightly grease a paring or utility knife and run it around the outside of the cake to release it from the sides of the pan. Then remove the outside ring of the springform pan. If any bits of caramelized peanuts stick or come off when removing the outside ring, either reunite them with the cake, or let them cool and eat them yourself. Notes Serving: Serve the cake just as it is, or with lightly whipped cream or a favorite flavor of ice cream. Storage: The cake is best the day it's made but can be kept at room temperature for up to three days either well-wrapped or under a cake dome.

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.

The other day I was thinking of cocktails that were fall and winter-friendly. Calvados (apple brandy) of course is always in season, but I also had a bottle of spiced pear liqueur from St. George Spirits in California on hand that has a lovely pear flavor mingled with a bouquet of spices, that I’ve been meaning to incorporate into a cocktail. I had a hunch...

The other day I was thinking of cocktails that were fall and winter-friendly. Calvados (apple brandy) of course is always in season, but I also had a bottle of spiced pear liqueur from St. George Spirits in California on hand that has a lovely pear flavor mingled with a bouquet of spices, that I’ve been meaning to incorporate into a cocktail. I had a hunch that it would be well-paired with French apple brandy, and that hunch proved correct in this Far From the Tree cocktail, a nod to the expression that “the apple doesn’t fall far from the tree” as the apple brandy – and the sparkling apple cider – fell into my kitchen, which are quite far from any trees. But happily, they all made it into my glass. (And I’m hoping that all made sense. I’ve been trying to translate some American expressions for my French partner, especially “They drank the Kool-Aid,” which I’ve decided just isn’t translatable.) The Spiced Pear Liqueur is made by St. George spirits, a distiller in my old stomping grounds of Alameda, California. I knew the founder, Jörg Rupf, who started distilling European-style spirits in the San Francisco Bay Area in 1982. At the time, few knew what eau-de vie was. Jörg was a wealth of knowledge and I always learned something when I spent time with him, and was surprised when he told me one day that it took around 50 pounds (23kg) of Bartlett pears to make just one bottle of pear eau-de-vie, and he laughed that his biggest restaurant account sold only a half bottle of eau-de-vie every two months. He reveled in the bounty of excellent produce in California, making eau-de-vie from everything, including kiwifruit, apples, raspberries, pears, and even holly berries. One day while at the distillery he gave me a sip of apple brandy which he’d made but promptly forgot about, which was similar to Calvados, but without the terroir. (To be called “Calvados” the apple brandy has to be made in Normandy with only certain varieties of local apples, with a few pears added for their aroma, and must be aged in wooden barrels for at least two years.) His apple brandy had been sitting in a barrel for ten years and when he discovered it, it was delicious. Jörg eventually retired from distilling and sold the company, which is still going strong, and St. George Spirits under master distiller Lance Winters, continues to make excellent liqueurs that include gin and other distillations (they now call their eau-de vie “brandy”), absinthe, vodka (including a green chile one), shochu and Bruto Americano, a botanically-rich alternative to Campari that I particularly enjoy, with no artificial colorant, made with an expressive blend of local botanicals and other ingredients. But even if you’re not in Normandy, or Northern California, and far from an apple (or pear) tree, you can still enjoy these fall and winter flavors in a cocktail. Print Far From the Tree If you can't get the spiced pear liqueur, you could use a good-quality triple sec, orange liqueur (such as Grand Marnier) or another good fruit-based liqueur. Allspice Dram (homemade or store-bought) is another possible liqueur to use, which has spicy notes. Be sure to use a slightly larger coupe glass if you have it, since depending on the size of your ice cube, you want there to be enough room for the sparkling cider on top. Course Drinks Servings 0 Ingredients 2 ounces Calvados 1/2 ounce sweet vermouth 1/2 ounce St. George spiced pear liqueur sparkling hard cider or sparkling wine Instructions Add the Calvados, sweet vermouth, and pear liqueur to a cocktail mixing glass. Fill the glass two-thirds full of ice and stir briskly until well-chilled, about 15 seconds. Strain into a chilled coupe glass. Add an ice cube and a splash of sparking cider.

Have you ever gone away for a few weeks and found out that you’d left the freezer door ajar? Well, I did. And let me tell you, it wasn’t pretty. Before traveling, since I’m anti-gaspillage (against food waste), I jammed whatever I could into my already-stuffed freezer, including a half-eaten tomato tart, which I thought would be nice to have ready-and-waiting upon my arrival home,...

Have you ever gone away for a few weeks and found out that you’d left the freezer door ajar? Well, I did. And let me tell you, it wasn’t pretty. Before traveling, since I’m anti-gaspillage (against food waste), I jammed whatever I could into my already-stuffed freezer, including a half-eaten tomato tart, which I thought would be nice to have ready-and-waiting upon my arrival home, partially-used blocks of butter, and the miscellaneous leftover ends of bread that one collects when one constantly buys too much bread. When I returned, I realized that one of those bread pieces had been caught in the door and kept it from sealing closed. Oddly, the fridge doors have an alarm, which beeps if they’re not completely shut, but the freezer door doesn’t. Coming home to an array of items that were half-frozen, half-defrosted (with gloopy liquid oozing out of them), possibly defrosted and then refrozen, and a few that were unidentifiable, was a bummer. Some things I knew had to go – like sausages, stock, and a rather moldy half-eaten tomato tart, that I was sure could be reheated when I returned from my travels. (I won’t share a picture of that, but it looked like it needed a good shave.) But I also had several precious bags of cranberries that I’d stashed away for Thanksgiving and while they weren’t completely defrosted, I didn’t want to (or know if I could) refreeze them, so I decided to make chutney…and a whole lotta it. Fortunately, all my candied and dried fruits were in fine condition and since I was cleaning my freezer, I also did a little purge of my drawers of things that weren’t sparking joy in my kitchen, and cooked them all up with some spices, some honey, orange juice, and vinegar, to make this tangy-tangy condiment. (Just a note that dried fruits always spark joy in me. But a drawerful of little crinkled up cellophane bags with thirteen raisins or two dried apricots in them, don’t.) To share my joy with you, I whittled my catastrophe-size recipe down to a reasonable recipe, but you’re welcome to double, triple, or quadruple it. Although it’ll keep for a few weeks in the refrigerator, I had so much that tightly sealed the overload into freezer bags and placed them back in the congélateur. However next time I’m headed out of town, I’m going to make sure my freezer is tightly sealed, because I’d be a bummer to lose those. Print Cranberry Chutney Feel free to use any type, or combination, of dried fruit. Dates, figs, raisins, apricots, candied ginger, dried cherries, cranberries, pineapples, or other favorites, work well. (Of course, there's no need to chop the raisins or dried cranberries or cherries, if using.) You could also include chopped candied orange or lemon peel in the mix. Any tart apple is fine to use, but if using Golden Delicious apples, make sure to chop them very fine (unless you like chunks of apples in your chutney) as they don't break down as other apples do. If using frozen cranberries, no need to thaw them in advance. Just add them frozen and cook as directed. An interesting addition is to cook the chutney with a very small branch of rosemary. It'll lend an herbaceous note to the chutney. Remove it after the chutney is cooked. Or a tipple of whiskey (or an anise-based spirit, such as pastis) added right before the end of cooking could also be nice. Course Side Dish Keyword chutney, cranberry, sauce Servings 3 cups (750ml) Ingredients 12 ounces (340g) cranberries fresh or frozen (if using frozen, no need to defrost before using) 1 cup (125g) diced dried fruit (see headnote) 1 tart apple cored, and finely diced (peeled or unpeeled) 2/3 cup firmly-packed (140g) light brown sugar 1/2 cup (125ml) orange or apple juice 6 tablespoons (90ml) apple cider vinegar plus more if desired 1 tablespoon honey 1/4 teaspoon ground cinnamon 1/4 teaspoon ground dried ginger 1/8 teaspoon ground cloves pinch red chile flakes pinch salt Instructions Mix all the ingredients together in a large saucepan. Cook over medium-high heat, stirring frequently, until the cranberries pop and begin to break down and release their juices, and the apple pieces are cooked through. Time will vary but it'll take about 10 minutes or so. Remove from heat and when the chutney is cool enough, taste and add 1 (or 2) tablespoons additional vinegar, if desired. Notes Serving: Serve with turkey (at Thanksgiving or another holiday), or with poultry, pork, roasted vegetables, or even cheese. Storage: Store in jars in the refrigerator until ready to use. The chutney should keep for at least a month. It can also be frozen for up to six months. If you wish to can it, you can find guidelines at the National Center for Home Food Preservation website.

For people who, like, totally love food.

This chickpea crunch salad is super satisfying and a texture lovers’ dream. Cabbage, red peppers, carrots, green onions, chickpeas and cilantro are tossed in a peanut lime dressing. It’s delicious and so crunchy! I live for a crunchy salad.  Give me all the texture and crunch. As long as I have that, I’ll eat just […]

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This chickpea crunch salad is super satisfying and a texture lovers’ dream. Cabbage, red peppers, carrots, green onions, chickpeas and cilantro are tossed in a peanut lime dressing. It’s delicious and so crunchy! I live for a crunchy salad. Give me all the texture and crunch. As long as I have that, I’ll eat just about anything in a salad. This chickpea crunch salad is made with shredded cabbage, red peppers, carrots and green onions, topped with a fabulous peanut lime dressing and lots of crushed peanuts. It’s freaking GOOD. I’ve made many crunch salads in my day and this is one of the best. It is so fresh and a little bit tangy. It’s also incredibly satisfying thanks to the peanuts. If you’re anything like me, then you forget just how wonderful peanut dressing is until you have it. I could eat that with a spoon. This is how I make it! I finally slice a head (or half) of cabbage. That’s our super crunchy base. Next, I add in some grated carrots, thinly sliced red peppers, green onions and cilantro. I love this combo. Chickpeas! I use chickpeas from the can that have been drained and rinsed. You can use roasted chickpeas too, but they don’t stay as crunchy since they are tossed with veggies and dressing. A bunch of coarsely chopped crunchy peanuts go in next. Then it’s time for the dressing! I love using my nutribullet to make this. I use that thing so darn much – it’s one of my favorite appliances for dressings and sauces. The dressing consists of peanut butter, lime juice, rice vinegar, soy sauce, toasted sesame oil, garlic, ginger and a little bit of honey. Blend it up! Pour the dressing over and toss. The consistency is a dream. This makes such an incredible salad. I love to eat it as a main dish, serve it as a side dish or even use it as a base for grilled chicken, shrimp or more. The options are endless. It’s one of my favorite lunch salads because it’s so easy and I can prep it ahead of time. It stays good in the fridge with the dressing, but I like to be a little more crunchy. So I will make the dressing and combine all the salad ingredients and store both in the fridge. Right before eating for lunch, I’ll toss in some dressing. This salad, served with some rice crackers on the side, is such an amazing lunch. It tastes fancy and special, but it’s simple too. We usually eat these flavors in a warm dish and/or with noodles, so the switch to a crisp salad is so refreshing. Flavor bomb right here! Chickpea Crunch Salad with Peanut Dressing Print Chickpea Crunch Salad with Peanut Dressing This chickpea crunch salad is super satisfying and a texture lovers' dream. Cabbage, red peppers, carrots, green onions, chickpeas and cilantro are tossed in a peanut lime dressing. It's delicious and so crunchy! Course Main Course, Salad Cuisine American Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 4 to 6 Author How Sweet Eats Ingredients 1 small head of cabbage, shredded 1 cup grated carrots 1 red pepper, thinly sliced 6 green onions, thinly sliced ⅔ cup chopped cilantro ⅔ cup chopped peanuts 1 to 2 cans chickpeas, drained and rinsed peanut dressing ½ cup creamy peanut butter ⅓ cup soy sauce ⅓ cup toasted sesame oil 2 tablespoons rice vinegar 2 tablespoons lime juice 2 tablespoons honey 1 tablespoon sambal oelek 1 garlic cloves, minced 1 teaspoon freshly grated ginger ¼ cup hot water Instructions In a large bowl, combine the cabbage, carrots, red peppers, green onions, cilantro, chickpeas and peanuts. Add a pinch of salt and pepper and toss well Drizzle over a few tablespoons of dressing and toss. Add more dressing as desired - as much as you want for the salad. Serve and enjoy! peanut dressing Combine all ingredients in a blender and blend until smooth. If the mixture is still too thick, add a bit more hot water until desired consistency is reached. Store leftovers in the fridge. Crunch crunch. The post Chickpea Crunch Salad with Peanut Dressing. appeared first on How Sweet Eats.

My mind is blown that it’s the end of October. Look at those trees behind our house!!! The color! Favorite hobby. The vacuum. Jiggly sourdough pizza dough. Top of the world! This one is such a climber. The correct ration of pumpkin cream on the cold brew. School hayride night! Don’t worry it was 80+ […]

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My mind is blown that it’s the end of October. Look at those trees behind our house!!! The color! Favorite hobby. The vacuum. Jiggly sourdough pizza dough. Top of the world! This one is such a climber. The correct ration of pumpkin cream on the cold brew. School hayride night! Don’t worry it was 80+ degrees that day. Ugh. Turned out to be a beautiful night. OG bffs. Oh a hayride. I am not an outdoor cat. Sunset chase. Through the corn maze! Biggest cotton candy I’ve ever seen?! It was also red ribbon week so the kids had crazy dress up days at school. One day was to dress as your favorite movie character. Emilia went as Barbie! Max (and friends) went as characters from the Sandlot. Love. Super Jordan. Little morning field trip. The crust! I’m sorry I can’t stop with the trees. They are wild this year. Flag football fun. School drop off… This day was dress as your favorite sports figure. !!!!!!!!!!!!!!!!!!! Her skirt though! Jordy and I went to the mall. Okay I think that’s the last one. Cuddles in bed watching Encanto… Morning out the kitchen window. Max’s game. And goal celebration! Trying out the glitter freckles a few days early. Went to disney on ice! Which was all Encanto + Frozen. Soooo excited. It was a hit. Hearts. Hockey cutie. MVP!!! I can’t believe we get to see this everyday right outside our windows. Their eyes kill me. And we’re off into a new week! Can’t handle how much I adore them! The post A Week In The Life, Vol 44. appeared first on How Sweet Eats.

Favorites all around this week! What’s on your menu this week?! What To Eat This Week One pan lemon chicken and couscous Cauliflower schnitzel sandwich Cheeseburger soup White pizza frittata. Winter kale salad with salmon and potatoes Crispy chicken mediterranean salad. Pickle lovers’s egg salad. Pumpkin protein pancakes

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Favorites all around this week! What’s on your menu this week?! What To Eat This Week One pan lemon chicken and couscous Cauliflower schnitzel sandwich Cheeseburger soup White pizza frittata. Winter kale salad with salmon and potatoes Crispy chicken mediterranean salad. Pickle lovers’s egg salad. Pumpkin protein pancakes The post What To Eat This Week: 10/27/24. appeared first on How Sweet Eats.

Hello weekend! This week on the blog I shared this incredible cold weather salmon kale salad with potatoes. I also shared this one pan lemon chicken and couscous, a ton of my favorite fall soup recipes and the best cheeseburger soup! You can find all my favorites in my amazon store front and LTK shop! I have gift […]

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Hello weekend! This week on the blog I shared this incredible cold weather salmon kale salad with potatoes. I also shared this one pan lemon chicken and couscous, a ton of my favorite fall soup recipes and the best cheeseburger soup! You can find all my favorites in my amazon store front and LTK shop! I have gift guides here and some more here too! There’s a new menu for the week and a new peek inside our everyday life. You can join The Everyday Dinners cookbook club right here! If you have a copy of the book, request to join the group. If not, get one here! Ready to start on fall! It is such a wonderful community and an amazing place for recipe ideas. xoxoxox WHAT I’M LOVING THIS WEEK This roasted butternut squash looks incredible. Gooey pumpkin bars! Living for this 3 ingredient mug cake. Carne asada burrito is amazing. OMG. Love these cookie butter chocolate chip cookies. Nutella cheesecake pumpkin muffins. Whoa. A super cute halloween mocktail. Green chicken enchiladas. The perfect dinner. And have to try these ground chicken tacos. Pumpkin texas sheet cake – this looks unreal. I want to make this bisquick chicken pot pie. Pecan pie cheesecake. Yes yes yes. Craving pear and ginger scones. Pot roast season is here. The post Currently Crushing On. appeared first on How Sweet Eats.

This is our favorite cheeseburger soup recipe! Ground beef, carrots, celery, potatoes and more, plus cheddar and herbs – oh my. It’s cozy, comforting and the perfect chilly night dinner! Want to make the best soup this weekend?! This cheeseburger soup is loaded with carrots, potatoes and ground beef, lots of melty cheese and tastes […]

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This is our favorite cheeseburger soup recipe! Ground beef, carrots, celery, potatoes and more, plus cheddar and herbs – oh my. It’s cozy, comforting and the perfect chilly night dinner! Want to make the best soup this weekend?! This cheeseburger soup is loaded with carrots, potatoes and ground beef, lots of melty cheese and tastes just like the name suggests – a delish burger! We make this dish constantly and everyone goes wild. It’s a surprising favorite in our house. No one is more surprised than me! This is one of those recipes that I heard about for years and it never sounded appealing to me. And then, one day, it did. This sort of thing happens to me ALL THE TIME, which is why I like to keep all my (pen and paper) recipe lists and logs going back 15 years. Something that didn’t sound so great seven years ago? I now love. And so on. Anyway! I started making it a few years ago. Here’s the thing: I have tried to photograph this for you for YEARS so I could share my version of the recipe. And every time, I dislike the photos so much. This is not an attractive recipe. It never looks super delicious. In fact, I don’t even LOVE these photos. But this is as good as its going to get, because we make this all the time. In the cooler months, I often make this every other week. We all ADORE it. It has a little something for everyone and it is such a cozy dish. If you enjoy potato soup, you’ll probably love this. If you like chili or taco soups, you’ll also probably love this! It is chock-full of so many of my kids favorite things. They especially love carrots, so I double up on those in this soup. They even love celery! One reason I hesitated with this soup? THE DISHES. There are a good amount of dishes and cutting boards with this recipe. I manage to keep it in two pots – one soup pot and a skillet. But it also takes a lot of dicing, chopping and mixing. Once you’ve made it a few times, it barely matters. It’s made with easy ingredients – familiar ones, in fact. I highly suggest chopping everything and measuring everything out ahead of time. It will make the process so much smoother. This is what goes into our soup! Lean ground beef or turkey. I brown it first and then use the same pot for the soup, so the layers of flavor just keep building and building. A mix of diced onions, celery and grated carrots. I love to use large carrots and grate them myself. The texture is so good once they cook in the soup. Petite golden potatoes! I don’t even bother peeling them. I quarter them and toss them directly into the soup. Chicken stock. Make it a good, rich, golden chicken stock. (more…) The post Our Favorite Cheeseburger Soup. appeared first on How Sweet Eats.

These fall soup recipes are the best! Cozy, comforting, a hug in a bowl – these soups can be made on the stovetop or in a slow cooker and are satisfying and delicious! I live for soup season!  Soup season is the best season! Sure, for me, every season is soup season. But right now? […]

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These fall soup recipes are the best! Cozy, comforting, a hug in a bowl – these soups can be made on the stovetop or in a slow cooker and are satisfying and delicious! I live for soup season! Soup season is the best season! Sure, for me, every season is soup season. But right now? We’re getting into cozy soup season. And I’m here for it. These are hearty, flavorful, leftovers for days – you know, the best kind. Soups that everyone loves and ones that work for lunch or dinner. Which one is your favorite? My 16 Favorite Fall Soup Recipes (more…) The post 16 of My Favorite Cozy Fall Soups. appeared first on How Sweet Eats.

This incredible lemon and chicken couscous can be made in one pan. It’s super fresh and delicious, while cozy and comforting at the same time. Tender chicken thighs over lemony couscous with lots of herbs. We love it! This is for all my lemon lovers!! This lemon chicken and couscous is an easy one pot […]

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This incredible lemon and chicken couscous can be made in one pan. It’s super fresh and delicious, while cozy and comforting at the same time. Tender chicken thighs over lemony couscous with lots of herbs. We love it! This is for all my lemon lovers!! This lemon chicken and couscous is an easy one pot dish, with tender chicken thighs, lemony couscous and tons of fresh herbs. It’s light and satisfying and tastes amazing. Ah, how I ADORE a lemon chicken dish. One pot meals with couscous or rice or orzo are so easy and satisfying. I love having the method on hand for busy weeknights because the dish comes together quick. And it’s always a crowd pleaser. This is how I make it! I love to use chicken thighs for this recipe. Boneless, skinless chicken thighs are Eddie’s favorite. And they have tons of flavor, stay super juicy and cook up nicely in the pan. So the first order of business is to brown the chicken thighs on both sides. Once the chicken thighs are crispy and golden in color, I remove them from the pan. I stir in some diced shallots and garlic and they pick up all those brown bits in the bottom of the pan. That right there is FLAVOR. Once the veggies have softened, in goes the couscous. I toast it for a few minutes and then stir in some chicken stock. (more…) The post One Pan Lemon Chicken and Couscous. appeared first on How Sweet Eats.

1. Making these today!!! 4 giant pumpkin cookies. 2. The new kindles look super cool, but I can’t say goodbye to my oasis with the page turning buttons. I love it so much. I actually get anxious if I leave the house without it! 3. 10 things clutter free people do daily! 4. Reeeeeallly sad […]

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1. Making these today!!! 4 giant pumpkin cookies. 2. The new kindles look super cool, but I can’t say goodbye to my oasis with the page turning buttons. I love it so much. I actually get anxious if I leave the house without it! 3. 10 things clutter free people do daily! 4. Reeeeeallly sad that we have to turn the clocks back in a few weeks. I like when it’s dark and cozy, but I wish it was only for, like, four weeks. 5. Dirty sodas are taking over the world. I really want to try the fresca one! 6. TV things!! Ummm, that Tell Me Lies finale was insane. How are all these people so terrible! But, go Diana! And Shrinking!! Love love love. 7. Benefits of an early workout. 8. I have finished almost alllll my holiday shopping which is so freeing! I love to try and enjoy the last months of the year with low stress. I also have started making some of my gift guides on amazon and LTK! I’ll be posting them on the blog with all my wordy thoughts, but in the meantime there is a sneak peek. The post Tuesday Things. appeared first on How Sweet Eats.

This sticky cider salmon kale salad is one of my favorite cool weather dishes. Sticky cider salmon, roasted potatoes, creamy goat cheese, toasted walnuts and a delicious spiced vinaigrette come together to make this the perfect satisfying salad. I present to you my most made salad in the cooler months.  This winter kale salad is […]

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This sticky cider salmon kale salad is one of my favorite cool weather dishes. Sticky cider salmon, roasted potatoes, creamy goat cheese, toasted walnuts and a delicious spiced vinaigrette come together to make this the perfect satisfying salad. I present to you my most made salad in the cooler months. This winter kale salad is topped with sticky salmon, roasted potatoes, crunchy nuts, creamy cheese and a drinkable vinaigrette. It is a salad that can be cozy and comforting, one you want to make for dinner when you crave something hearty. Ideal for the chillier nights that are coming our way (hopefully!). I can’t even BEGIN to tell you how good this salad is. I have no other words, other than it’s GOOD. Very delicious. Something you’ll find yourself making over and over again. This is a big dinner salad. When you want to get in some greens but have them topped with nourishing and filling ingredients, this is the salad you make. It’s vibrant and warm. It tastes incredible. It’s also a really nice dinner party salad. If you’re having friends over in the cooler months, this is an awesome dish to make. There are a few moving parts – you have to roast the potatoes, cook the salmon and assemble the salad. But a few things can be prepped ahead of time (the dressing, chopping of ingredients, etc), making it simpler and a foolproof process. There are so many fabulous flavors in this salad – ones that I love so much. First of all – the sticky cider salmon. This is just like my sticky salmon recipe but I use apple cider. OH MY GOSH. It’s fabulous. So flavorful! Next, some roasted potatoes. These roasty toasty little gems melt in your mouth and add so much satiety to the salad. Of course, they also add wonderful flavor and texture too. The potatoes are such a welcome surprise in the kale salad. I like to use them instead of croutons! I also add toasted walnuts and goat cheese. Like most salads, the goat cheese gets super creamy and spreads throughout the salad. I love this about goat cheese in a salad. It’s so tangy and creamy and a perfect complement to the warm potatoes and salmon. (more…) The post Sticky Cider Salmon Kale Salad. appeared first on How Sweet Eats.

43 weeks into the year! Max even said to me last night, “mama this year feels like it’s going so fast!” No kidding. Never not searching for the fall leaves. Just a little friend. Post school movie snuggles. Made my fire roasted chicken tortellini soup one night. Little Halloween mantel. And first fire! School drop […]

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43 weeks into the year! Max even said to me last night, “mama this year feels like it’s going so fast!” No kidding. Never not searching for the fall leaves. Just a little friend. Post school movie snuggles. Made my fire roasted chicken tortellini soup one night. Little Halloween mantel. And first fire! School drop off. Recipes!!! Post school legos. Jordan’s new favorite thing is jumping up for piggy back rides. They just run with it! Favorite girl. Hockey all weekend! Very excited to be back in the season. Post game smiles! We made a halloween candy salad for friends coming over. It’s her favorite thing!! More flag football. He loves it. Snax. More snax. S’mores cookies. More hockey!! Super Jordan. First broken finger! Shockingly it did not happen at any of the above sporting events. And sliding into a new week! The post A Week In The Life, Vol 43. appeared first on How Sweet Eats.

Eat to Live. Cook to Love.

This naturally gluten-free almond cake is made with little more than almond flour, eggs, sugar and butter, with a splash of Grand Marnier to finish it off (though you can swap in amaretto liqueur or simply vanilla extract if you wish). The texture of this cake is nothing short of magical, somehow light and substantial […]

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This naturally gluten-free almond cake is made with little more than almond flour, eggs, sugar and butter, with a splash of Grand Marnier to finish it off (though you can swap in amaretto liqueur or simply vanilla extract if you wish). The texture of this cake is nothing short of magical, somehow light and substantial at the same time, with a velvety, melt-in-your-mouth crumb that’s soft, tender and ridiculously moist. You’ve simply got to try it for yourself! Y’all love my flourless pistachio cake, so much so that it’s been one of the top posts (if not THE top post) on the blog every month since it was published. I wanted to offer a more casual alternative, using more easy-to-come-by (not to mention more affordable) almond flour in place of the pistachio flour. And while the color isn’t quite as distinctive, this almond-ized version is no less delightful than the original. The magical combination of nut flour, eggs, sugar and butter somehow transforms into a velvety soft texture that almost melts in your mouth. Like fluffy marzipan (if there were such a thing) with a uniform crumb reminiscent of pound cake around the edges, but more like a gooey butter cake or pound cake saturated with liquid marzipan in the middle. It’s a tighter, coarser crumb than many cakes, but still lusciously soft. Whereas many yellow cakes ‘bounce’, this one ‘gives’, if that helps you imagine the eating experience… trust me, it’s truly a delight to devour and the texture is one of the reasons why. (more…)

This fabulous fall coffee cake will satisfy your seasonal cravings, with a tender, moist crumb packed with pumpkin flavor and fragrant fall spices, with crunchy pecans and a crispy cinnamon sugar crust on top. The wonderfully moist texture comes from the butter and sour cream base (sour cream being the key to the most tender, […]

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This fabulous fall coffee cake will satisfy your seasonal cravings, with a tender, moist crumb packed with pumpkin flavor and fragrant fall spices, with crunchy pecans and a crispy cinnamon sugar crust on top. The wonderfully moist texture comes from the butter and sour cream base (sour cream being the key to the most tender, decadent coffee cakes ever, thank my Grandma for that secret ingredient!) with a crispy sugar crust on top and a cinnamon sugar swirl in the middle for extra cinnamon flavor! This recipe is based on my grandma’s sour cream coffee cake recipe, which is, quite simply, the most perfect coffee cake ever. So despite being a chronic recipe tinkerer, I’ve felt no need to reinvent the wheel by changing it, rather simply adapting the same butter-and-sour-cream base to whatever flavor profile happens to be on my mind at the time (so far I’ve done blueberry cream cheese, chocolate chip, honeycrisp apple, and espresso, and also a version with Greek yogurt, and one that’s muffin-sized!) In the case of this particular autumnal variation, I added pumpkin puree and fragrant fall spices for the perfect seasonal coffee cake to satisfy any pumpkin spice fanatic. Why is this recipe so perfect? Well, the sour cream is the key to getting a super moist, tender crumb that’s not dry, dense, or oily. Paired with a creamed butter base (again, most coffee cakes use oil), the result is flavorful and moist and also surprisingly light and fluffy, with the perfect balance of sweetness, pumpkin flavor, and comforting spices. Not to mention your kitchen will smell absolutely divine, like crisp leaves and cozy sweaters and a warm, pumpkin-spiced hug has enveloped your entire house (even if it still happens to be 82 degrees outside). (more…)

These delightfully chewy raspberry gummies are made with real fruit and set with pectin (indeed, there’s no gelatin required for this recipe, meaning they are vegetarian and even vegan-friendly)! While it does require time and precision, making your own gummy candies is incredibly satisfying and well worth the effort, resulting in perfectly sweet, chewy fruit […]

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These delightfully chewy raspberry gummies are made with real fruit and set with pectin (indeed, there’s no gelatin required for this recipe, meaning they are vegetarian and even vegan-friendly)! While it does require time and precision, making your own gummy candies is incredibly satisfying and well worth the effort, resulting in perfectly sweet, chewy fruit gummies bursting with bright raspberry flavor. Before we get started let me clarify that these are perfectly innocent gummies, not those kinds of gummies, and I cannot and will not advise as to how to adapt this recipe to be those kinds of gummies. Just so we’re clear up front. All good? Moving on. The raspberry flavor is on point. Many gummy recipes are basically water, sugar and pectin with concentrated flavorings mixed in at the end. Not this recipe, which is made using real fruit in the form of pureed fresh raspberries (strained, because, let’s face it, seeds would mar the perfection that is the chewy gummy texture). Frozen berries will work here too, with a few caveats (see the notes at the bottom of this post for more on that). Pectin-based gummies, while they do take more time and precision to make than gelatin-based recipes, present flavors more cleanly and produce a vegetarian-friendly candy with a lovely jammy chew. Think of the texture like a really thick jam, as that is essentially what it is (compared to gelatin gummies which are more stretchy/rubbery). It’s like the difference between a gumdrop and a gummy bear. (more…)

Creamy, fluffy, and silky smooth, Swiss meringue buttercream is perhaps the queen of all buttercream frostings. While it takes a little bit more time than your standard American buttercream, the result is rich and buttery frosting that is not cloyingly sweet. Swiss meringue buttercream is made by cooking egg whites with sugar and then beating […]

The post Swiss Meringue Buttercream (with Lemon Curd + Other Flavor Variations!) first appeared on Love and Olive Oil.

Creamy, fluffy, and silky smooth, Swiss meringue buttercream is perhaps the queen of all buttercream frostings. While it takes a little bit more time than your standard American buttercream, the result is rich and buttery frosting that is not cloyingly sweet. Swiss meringue buttercream is made by cooking egg whites with sugar and then beating it into a fluffy, glossy meringue before adding butter (that’s right, you only need 3 ingredients to make it!) From there you can flavor it with simple vanilla, lemon curd, or any number of other fun flavor possibilities. This recipe makes about 4 cups of buttercream, enough to frost and fill a 6-inch, three layer cake (like this gorgeous Triple Lemon Layer Cake). Double the recipe for an 8-inch layer cake, or triple for a multi-tiered cake (google ‘buttercream calculator’ and there are a ton of free tools to help you determine exactly how much buttercream you’ll need). (more…)

Your favorite peanut butter and jelly sandwich meets thumbprint cookie: a soft and buttery cookie packed with peanut butter flavor and filled with a bright and fruity strawberry jam. These bite-sized peanut butter thumbprint cookies are filled with a dollop of bright strawberry jam (but you can use whatever kind of jam you have on […]

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Your favorite peanut butter and jelly sandwich meets thumbprint cookie: a soft and buttery cookie packed with peanut butter flavor and filled with a bright and fruity strawberry jam. These bite-sized peanut butter thumbprint cookies are filled with a dollop of bright strawberry jam (but you can use whatever kind of jam you have on hand, or even opt for a chocolate or caramel filling, yum!) The peanut butter-packed dough comes together in minutes and can be baked right away—no chilling required! If you’re anything like me, you have a pantry full of homemade jam, and have also realized that, aside from the occasional charcuterie board or peanut butter and jelly sandwich, you really don’t consume all that much jam (guilty as charged… I like making it—and giving it away—more than I like eating it). That’s why I’m all about creative recipes using jam, or jams in action if you will. From desserts like these jam-filled thumbprints, to savory dishes like marmalade-roasted chicken and jammy baked brie puffs, if you’ve got a partial jar of jam that needs to be used, I’ve got you covered! (more…)

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

This coming week marks the release of my debut cookbook, Sanjana Feasts: Modern Indian Meals to Feed Your Soul, published by Unbound. It’s available to purchase on Amazon now. Click here to buy. Affiliate link. Here’s what it’s all about… Sanjana Feasts is a collection of dazzling recipes of modern Indian diaspora vegetarian and vegan …

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This coming week marks the release of my debut cookbook, Sanjana Feasts: Modern Indian Meals to Feed Your Soul, published by Unbound. It’s available to purchase on Amazon now. Click here to buy. Affiliate link. Here’s what it’s all about… Sanjana Feasts is a collection of dazzling recipes of modern Indian diaspora vegetarian and vegan food. Sanjana Modha’s flavourful and vibrant recipes are rooted in her Indian heritage, East African family background, and Yorkshire childhood. This book showcases the varied ingredients and unique combinations that are authentic to Sanjana’s upbringing, and includes signature dishes such as Ruffled Biryani, Madras Mac and Cheese with Naan Crumbs, Desi-inspired French Bread Pizza and Sticky Toffee Gulab Jamun, as well as delicious Indian classics. Inside, with a photograph for every dish, you will discover new ways to infuse bold flavours into your everyday meals, and follow helpful step-by-step guides for technique-led recipes, like how to create layers for the flakiest paratha of your life. Sanjana Feasts will inspire you both to incorporate the mouth-watering flavours of a new generation into your everyday cooking, and to raise your game in the kitchen with her tips for the classics. Editorial reviews come from Food Network, Vivek Singh, Ravinder Bhogal, Nik Sharma, MiMi Aye, Mallika Basu, Dan Lepard and Karan Gokani. “Modha’s passion for sharing Indian vegetarian soul food shines with a kind of authenticity that can only come from honoring who she is and what she personally loves to eat…Modha brings the same love and intention to the personal anecdotes she shares about the ingredients and people that make up her story.” — The Food Network, 17 Third Culture Cookbooks That Will Change the Way You Cook “A book that is both current but also deeply rooted in tradition. It’s unapologetic about the cross-over of cultures, it’s bright, vibrant and dynamic.” — Vivek Singh, Cinnamon Club “Invitingly warm, conversational in its tone, and packed full of approachable and inspiring recipes that while rooted in tradition are thoroughly modern and highly rewarding.” — Ravinder Bhogal, author of Jikoni “Every page leaves me excited, every recipe is packed with flavour.” — Dan Lepard, author of Short and Sweet “Sanjana’s writing is warm and beautiful, and her recipes are fun and packed with useful tips, but most importantly, it all sounds delicious! I want to make every single one of her dishes.” — MiMi Aye, author of the award-winning Mandalay: Recipes & Tales from a Burmese Kitchen “A delightful collection of vegetarian and vegan recipes that will woo anyone who loves Indian food but also wants to up their game in the kitchen.” — Nik Sharma, author of The Flavour Equation “This book is packed with passion, creativity and deliciousness.” — Karan Gokani, author of Hoppers “A rich tapestry of culture and migration woven into irresistible and creative Indian recipes by a very talented, fresh voice in food writing.” — Mallika Basu, author of Masala The post Sanjana Feasts: The cookbook is here! appeared first on Sanjana.Feasts.

Patra and Sweetcorn Fried Rice is one of my go-to Indian vegetarian weeknight dinners. It takes 30 minutes to make from start to finish and boasts surprisingly big flavours given how low effort it is. It’s a quick and easy Indian fried rice using store-bought patra (spicy colocasia rolls) and corn. You can use frozen …

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Patra and Sweetcorn Fried Rice is one of my go-to Indian vegetarian weeknight dinners. It takes 30 minutes to make from start to finish and boasts surprisingly big flavours given how low effort it is. It’s a quick and easy Indian fried rice using store-bought patra (spicy colocasia rolls) and corn. You can use frozen or canned for maximum convenience (and I mean both the patra and corn!). This is also a great way to use up leftover cooked rice and tastes delicious with plain, natural yoghurt. Patra and Sweetcorn fried rice is an Indian vegetarian dinner the whole family will love. This Patra and Sweetcorn Fried Rice is… Vegetarian Vegan < 30 minute meal One pan wonder Gluten free (make with GF asafoetida) Can I make this Indian fried rice with other grains? One of the best things about this Indian fried rice recipe is that you can tweak it to your tastes by using cooked brown rice, quinoa, barley or even by leaving the grains out and serving it as a simple curry with chapatis (roti). It makes for an amazing vegetarian side dish. This is a really easy one-pot Indian meal anyone can make The majority of flavour comes from the canned patra. These are colocasia leaves which have been spread with a sweet, sour and spicy tamarind mixture and steamed until cooked through. The result is a cylindrical ‘cake’ which can be sliced and pan fried. Homemade Patra The craggy, crispy edges cooked with mustard seeds and sesame seeds is where it’s at, so don’t rush that part of the recipe! Patra and corn is a classic combination in Gujarati cuisine. It’s often made into a curry along with ‘turia’, also known as ash gourd. I grew up eating this kind of curry at home so this fried rice feels quite nostalgic for me. If you like this, you’ll love my recipe for: Homemade Patra Gujarati-Style Matar Bhaat Gujarati Khichu (Papdi no Lot) Perfect Handvo (Gujarati Lentil Cake) Patra and Sweetcorn Fried Rice recipe | How to make Patra and Sweetcorn Fried Rice | Indian recipe using leftover rice Yield: Serves 4 Patra and Sweetcorn Fried Rice Print A quick and easy Indian fried rice using store-bought patra (spicy colocasia rolls) and corn. Use frozen or canned for maximum convenience. This is a great way to use up leftover cooked rice and tastes delicious with plain natural yoghurt. Patra and Sweetcorn fried rice is an Indian vegetarian dinner the whole family will love. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients 400g cooked Basmati rice, cold 400g can Patra, cut into bite-sized pieces 160g can cooked sweetcorn 2 tbsp any neutral oil, such as rapeseed 1 tsp black mustard seeds 2 tbsp sesame seeds 1/4 tsp asafoetida 8-10 curry leaves 1/2 tsp smoked paprika 1/2 tsp turmeric 1/2 tsp salt, or to taste 2 tbsp fresh coriander 2 tbsp unsweetened desiccated coconut Lemon wedges, to serve Instructions Heat the oil in a large, non-stick wok. Add the mustard seeds and wait for them to finish cracking before adding the sesame seeds, curry leaves and asafoetida. Sauté for 20 seconds and then add the patra. Stir fry for 10 minutes, until the patra are crispy and toasted to a light golden brown shade all over. Stir all the time. Add the corn, paprika, turmeric and salt. Mix well. Tip in the cold rice and stir fry using a large spatula to toss everything together for 5-6 minutes. Garnish with fresh coriander and coconut. Serve with lemon wedges. Nutrition Information: Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 277Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 301mgCarbohydrates: 42gFiber: 3gSugar: 3gProtein: 5g 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 Patra Dhokla How to make Patra Dhokla (recipe) 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 Patra and Sweetcorn Fried Rice appeared first on Sanjana.Feasts.

Here’s an easy Kaju Katli recipe. My signature recipe for one of the most famous Indian sweets, Kaju Katli. This popular Indian sweet is made with cashews and has a melt-in-the-mouth fondant texture. Delicious! It’s similar to barfi, a sweet confection typically made with nuts, sugar and cardamom. Edible silver is the crowning glory. If …

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Here’s an easy Kaju Katli recipe. My signature recipe for one of the most famous Indian sweets, Kaju Katli. This popular Indian sweet is made with cashews and has a melt-in-the-mouth fondant texture. Delicious! It’s similar to barfi, a sweet confection typically made with nuts, sugar and cardamom. Edible silver is the crowning glory. If you like sweet and creamy marzipan, you’ll love them! This Kaju Katli recipe is… Vegetarian Soy free Perfect for Indian festivals and celebrations What is Kaju Katli? Kaju katli is known for its rich, nutty flavour and delicate, fondant-like texture. It will melt in your mouth like fudge or fondant. This sweet treat, often enjoyed during Indian festivals and celebrations, is a testament to the culinary artistry of India, given that it’s usually topped with sheets of edible silver foil. I often say that making Indian confectionary is an art and this is quite possibly one of my favourites, given how easy it is! So where does the name come from? The name “kaju katli” is derived from the Hindi words “kaju” (cashew) and “katli” (a thick, diamond-shaped sweet). How to make Kaju Katli Kaju katli is primarily made from cashews, which are carefully ground and mixed with a combination of milk powder, sugar, cardamom, and sometimes saffron. The exact proportions of these ingredients can vary depending on personal preference and regional variations. My version calls for whole milk powder. Is silver foil vegetarian? Most commercially-produced (food grade) silver foil is now vegetarian. I buy it on Amazon (affiliate link). Steps for making Kaju Katli at home Full ingredients and method for Kaju Katli below. 1. Grind the cashews to a fine powder In a clean, dry blender, pulse the cashew nuts (short bursts) until they’re a coarse powder. Do not leave the blender running for too long or the fats will begin to release from the nuts and turn greasy. Pass the cashews through a sieve to separate the large pieces out. Return these chunky pieces to the blender and pulse again until fine. Remember not to over blend. Sieve again. You may need to repeat this process 3-4 times, until all the cashews have been ground into a fine powder. Don’t throw any away, you will need the whole amount. The ground cashews should look like almond meal. Transfer to a bowl. Stir the milk powder into the ground cashews. 2. Cook the sugar syrup Add sugar, water and lemon juice to a small saucepan. Bring to the boil and cook over a medium heat until the syrup reaches between 106°C-108°C, about 4 minutes. 3. Beat over a low heat Immediately add the ground cashew mixture and butter and beat with a wooden spoon until fully incorporated. The mixture should be sticky and pasty. Turn the heat down to very low and cook the mixture, beating continuously until very thick, sticky and pasty, about 8-10 minutes. 4. Knead the mixture Quickly tip the mixture out in the centre of the greased parchment and put your gloves on. Knead the mixture by lifting one side of the parchment paper at a time, so that the paste folds in on itself (do not directly touch the mixture yet, it will be incredibly hot). Continue to knead in this way for about 5-6 minutes, using the parchment paper as a buffer in between your hands and the kaju katli mixture. The mixture will stiffen slightly and feel like a warm, pliable dough. 5. Roll the cashew mixture and top with silver leaf Once it feels like thick play dough (and is still quite warm), use a greased rolling pin to roll the kaju katli mixture out to about 20cm/8-inches wide and 8mm/0.3-inch thick. Lay over any silver leaf (if using) and use your fingers to smooth it down gently (it will stick to your fingers so be sure to use the paper it comes on). 6. Cut the kaju katli into diamond shapes Allow to cool for 1-2 hours at room temperature, or until completely dry to the touch.Use a large, sharp knife to cut the kaju katli into diamond shapes (full instructions for how to do this are in the video). Kaju Katli Recipe | Kaju Barfi | How to make Indian cashew sweets Yield: Serves 12 Kaju Katli Recipe Print My signature recipe for one of the most famous Indian sweets, Kaju Katli. This popular Indian sweet is made with cashews and has a melt-in-the-mouth fondant texture. It's similar to barfi, a sweet confection typically made with nuts, sugar and cardamom. Edible silver is the crowning glory. If you like sweet and creamy marzipan, you’ll love them! Prep Time: 50 minutes Cook Time: 15 minutes Total Time: 1 hour 5 minutes Ingredients 250g raw, unsalted cashew nuts 40g whole (full-fat) milk powder 185g granulated white sugar 60ml hot water 2-3 drops lemon juice 25g unsalted butter or ghee Edible silver leaf (optional) Instructions In a clean, dry blender, pulse the cashew nuts (short bursts) until they’re a coarse powder. Do not leave the blender running for too long or the fats will begin to release from the nuts and turn greasy. Pass the cashews through a sieve to separate the large pieces out. Return these chunky pieces to the blender and pulse again until fine. Remember not to over blend. Sieve again. You may need to repeat this process 3-4 times, until all the cashews have been ground into a fine powder. Don’t throw any away, you will need the whole amount. The ground cashews should look like almond meal. Transfer to a bowl. Stir the milk powder into the ground cashews. Set a large sheet of parchment paper (about 60cm/24-inch) greased with a light film of neutral oil down on a heatproof work surface. Keep some gloves aside if you are very sensitive to heat. You can also double up your gloves or wear candy-making gloves if you like. Add sugar, water and lemon juice to a small saucepan. Bring to the boil and cook over a medium heat until the syrup reaches between 106°C-108°C, about 4 minutes. Immediately add the ground cashew mixture and butter and beat with a wooden spoon until fully incorporated. The mixture should be sticky and pasty. Turn the heat down to very low and cook the mixture, beating continuously until very thick, sticky and pasty, about 8-10 minutes. Do not stop stirring at any point or the mixture will scorch at the base of the pan. Quickly tip the mixture out in the centre of the greased parchment and put your gloves on. Knead the mixture by lifting one side of the parchment paper at a time, so that the paste folds in on itself (do not directly touch the mixture yet, it will be incredibly hot). Continue to knead in this way for about 5-6 minutes, using the parchment paper as a buffer in between your hands and the kaju katli mixture. The mixture will stiffen slightly and feel like a warm, pliable dough. Once it feels like thick play dough (and is still quite warm), use a greased rolling pin to roll the kaju katli mixture out to about 20cm/8-inches wide and 8mm/0.3-inch thick. Lay over any silver leaf (if using) and use your fingers to smooth it down gently (it will stick to your fingers so be sure to use the paper it comes on). Allow to cool for 1-2 hours at room temperature, or until completely dry to the touch. Use a large, sharp knife to cut the kaju katli into diamond shapes (full instructions for how to do this in the video). Serve at room temperature. Notes Not suitable for freezing. Storage: This Kaju Katli will keep well in the fridge for up to 2 weeks inside an airtight container. Nutrition Information: Yield: 12 Serving Size: 1 Amount Per Serving: Calories: 206Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 8mgSodium: 6mgCarbohydrates: 22gFiber: 1gSugar: 17gProtein: 3g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Feasts Cuisine: Indian / Category: Desserts This recipe was created as part of a paid promotion with Fudco. If you like this, you’ll love my recipe for 2-Ingredient Ice Cream Barfi 2-Ingredient Ice Cream Barfi recipe Indian Burfi and Diwali Recipes You Need to Try Diwali Recipes You Need to Try Perfect Plain White Burfi Continue Reading Perfect Chakri Continue Reading 15-Minute Mango Burfi This quick and simple recipe for the milky, fudgy South Asian sweet, Mango Burfi requires just a handful of ingredients and the texture is just like shop bought burfi! Get the Recipe Shortcut Kenya Chevdo Continue Reading Vanilla Rasmalai Continue Reading Zarda Rice (Sweet Yellow Rice) Continue Reading Perfect Besan Barfi Perfect Besan Barfi is a meltingly soft and creamy Indian sweet with roasted gram (chickpea) flour, sugar and nuts. Here's an entirely foolproof recipe that delivers amazing results every time. Get the Recipe Perfect Seeroh (Sooji Halwa) Continue Reading Kesar Penda (Kesar Peda) Continue Reading Crispy Jalebi Recipe Continue Reading Mohanthal and Dhilo Mohanthal Continue Reading Pistachio Burfi Continue Reading How to Make Boondi Continue Reading Birthday Cake Burfi Continue Reading Indian-Inspired Rocky Road Continue Reading Cookie Dough Chocolate Burfi Continue Reading The post Kaju Katli Recipe appeared first on Sanjana.Feasts.

Let’s make Feta Paniyaram! Here’s my modern take on South Indian Paniyaram, combining feta, ground black pepper, onion and fresh coriander. This is a batter recipe for South Indian Paniyaram with just a touch of Greek flavour. If feta isn’t your thing, feel free to experiment with your own add-ins. Indeed, this is a choose …

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Let’s make Feta Paniyaram! Here’s my modern take on South Indian Paniyaram, combining feta, ground black pepper, onion and fresh coriander. This is a batter recipe for South Indian Paniyaram with just a touch of Greek flavour. If feta isn’t your thing, feel free to experiment with your own add-ins. Indeed, this is a choose your own adventure recipe. Inside these little balls of fermented lentils and rice is a spongy texture and blank canvas for any flavours you might like to add. What are Paniyaram? Paniyaram, also known as kuzhi paniyaram in Tamil Nadu, are mini ball-shaped crisp pancakes made with fermented urad dal and rice batter. They’re a traditional South Indian cuisine, popular for breakfast or as a snack. The poha (flattened rice) in this helps to keep the paniyaram soft and squidgy. However, if you don’t have poha, you can also add the same measure of cooked, cold rice. Flavours and variations Add pre-cooked chopped mixed vegetables like carrots, peas, green beans, peppers, corn or broccoli. A touch of blended spinach will add a vibrant green colour. A mashed banana and touch of cinnamon make for delicious sweet Paniyaram. How to serve Paniyaram As we know, Paniyaram can be made in both sweet and savoury variations. The savoury version is typically eaten with a spicy chutney, sambar, pickle, or even with different kinds of podi (a South Indian spice powder). I like to make a paste of podi and ghee for dipping. Delicious! The sweet version is often enjoyed with grated coconut and jaggery (unrefined cane sugar). Most sources point to Tamil Nadu and Karnataka as the birthplace of paniyaram. The name itself comes from Tamil, with ‘kuzhi’ meaning ‘hole’ referring to the mold the batter is cooked in. Paniyaram has many names across South India, like ‘paddu’ in Kannada, ‘guliyappa’ and ‘ponganalu’ in Telugu, and ‘appe’ in Marathi. This variety suggests a long history of being enjoyed in different regions. Which pan is best for making Paniyaram? This is the style of pan I use for making Paniyaram (affiliate link) > https://amzn.to/3XxzxOW Paniyaram is cooked in a special pan called a paniyaram chatti or appe pan. This pan has a round base with several hemispherical cavities. All you need to do is pour the batter into the cavities and cook until golden brown and crispy on the outside. The pan is almost identical to those used to make Poffertjes (yeasted Dutch batter cakes), Aebleskiver (Danish pancake balls), Takoyaki (Japanese octopus snacks), Khanom Krok (Thai coconut snack) and Vitumbua (Tanzanian coconut doughnuts). Any pan suitable for making the dishes mentioned above will suffice for making Indian Paniyaram. Do Paniyaram freeze well? Paniyaram freeze very well but when you reheat them, steam from frozen for a few minutes, and then pan fry over a high heat. By reheating this way, they won’t dry out. Feta Paniyaram | Easy Paniyaram Batter Recipe | How to make South Indian Paniyaram Yield: Serves 4 Feta Paniyaram Print Paniyaram, also known as kuzhi paniyaram in Tamil Nadu, are mini ball-shaped crisp pancakes made with fermented urad dal and rice batter. This is my take on the recipe, using creamy, salty Greek feta, black pepper and fresh coriander. The bites are crispy on the inside and spongy on the inside. Delicious! Prep Time: 1 hour Cook Time: 20 minutes Additional Time: 20 hours Total Time: 21 hours 20 minutes Ingredients For the paniyaram batter 650g idli rice (parboiled short-grain rice) 175g Basmati rice 3 tbsp poha (flattened rice flakes) 100g urad daal (white) 1/2 tsp methi seeds (fenugreek) You will also need 200g feta, crumbled 1 medium red onion, finely chopped 2 tbsp fresh coriander, roughly chopped 1 1/2 tsp coarsely-ground black pepper 1 tsp roasted cumin seeds 1 red chilli, finely chopped 3 tbsp oil, for cooking the paniyaram Instructions In a large bowl, mix together the idli rice and Basmati rice. Wash in plenty of cold water, changing the water 3-4 times. Top the bowl up with enough cold water to cover the surface of the rice by 3-4 centimetres. It doesn't matter exactly how much, just make sure it's plenty as the rice will bloat and absorb the water as it soaks. Cover the bowl and allow to soak for 6-8 hours. In a separate large bowl, mix the urad daal and fenugreek seeds. Repeat the washing process, changing out the water 3-4 times. Top the bowl up with enough cold water to cover the surface of the daal by 3-4 centimetres. It doesn't matter exactly how much, just make sure it's plenty as the daal will also absorb the water as it soaks. Cover the bowl and allow to soak for 6-8 hours. Drain both the rice and the daal. Reserve about 100ml soaking liquid from each. Keep the rice and daal separate at this stage. In a high-powered blender or wet grinder, grind the rice until it is of a flowing consistency, still with some very fine grains. You might need to scrape the blender down between blitzes to ensure even blade time. Do not add too much water. If your blender is struggling, add a tablespoon of water at a time. The aim of the game is to add as little water as possible. The batter should feel like very fine grains of salt when the batter is rubbed between the thumb and forefinger. If you're a visual learner, watch my recipe video to see the exact consistency required. Transfer the mixture to a large bowl. Next, grind the daal and methi mix, along with the poha. This time, you're looking for a very smooth batter with no gritty feeling when rubbed between the thumb and forefinger. Add this to the bowl along with the ground rice batter. Again, try to add as little water as possible whilst grinding. Use your fingers to whip the batters together until well combined. Cover tightly and keep the bowl in a warm place for 8-12 hours, until bubbly, risen and fermented. You will be able to smell when it's done (it will have a sour, beer-like smell). If you keep the bowl somewhere cooler, the batter will take much longer to ferment so try to pick a very warm spot. Also, ensure your bowl is deep enough as the batter will rise up and overflow in a small bowl. Once the mixture has fermented, add salt. Do not add salt prior to the batter reaching the correct stage as it will delay the fermentation process. For the total amount of batter, I added about 1 1/4 tsp salt but start off with less and taste before adding more. Bear in mind that the feta is also quite salty. Adjust the consistency of the batter with a little bit of fresh water at a time. Beat with a ladle and check if it is a thick, flowing consistency. Again, please refer to the video if you're not sure what I mean by this. When dropping the batter from a height it should billow off the ladle and flow like lava, slowed by the air bubbles inside. This is why it's important not to add too much water when grinding; You can always add water, but you can't take it out. The flavour and smell should be a happy kind of sour. Congrats, your paniyaram batter is now ready. Keep it covered and at room temperature until you're ready to use it. If you're not using it on the same day, you can also store it in the fridge for up to 2 weeks. It will become more sour over time, which adds to the delicious flavour. For this recipe, we will use half of the paniyaram batter. Store the other half in the fridge for later or double the quantity of add-ins to make paniyaram for a crowd. To half of the paniyaram batter, add 150g of the feta (reserve 50g for serving), red onion, coriander, black pepper, cumin and chilli. Stir well and set aside for 15 minutes. Grease the divets of a paniyaram pan with oil and place over a medium heat. Once the pan is smoking hot, place around 2 teaspoons of batter into each divet. Keep over a medium heat until bubbles begin to appear on the surface of the paniyaram. Cover with a lid and turn the heat down slightly. Allow to cook for 3-4 minutes, or until the tops have firmed up a little around the edges (not fully set). Remove the lid and use a cocktail stick to turn the paniyaram over. The bottom should be golden and crusty. Allow to cook over a medium-low heat (uncovered) for another 2 minutes or until a cocktail stick comes out clean with just a few moist crumbs attached. You can add a touch more oil to help browning on the other side. Poke the cocktail stick in and lift each paniyaram out. Wipe the pan with a clean, dry kitchen towel, grease and repeat the filling and cooking process for the remaining batter. Serve the paniyaram hot, garnished with extra crumbled feta and chopped coriander. Enjoy with your favourite chutneys. Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Indian Fusion / Category: Healthy Indian Snacks Pin this recipe for later! If you like this, you’ll love my recipe for Pull-Apart Samosa Bread Pull-Apart Samosa Bread recipe Hungry for more? Indian Appetizers for a Party (25+ Vegetarian Recipes) Looking for a list of Indian appetizers for a party? You've come to the right place! Explore incredible Indian flavours with my collection of Indian vegetarian appetizer recipes that are perfect for parties, potlucks, festivals and well... any celebration! Not only are there loads of quick Indian starters for a crowd, there are also easy Indian starters to make ahead. That means you'll have more time with friends and family. From Air-Fryer Samosas to the most mouth watering Paneer Tikka, there's something for everyone. Tandoori Paneer Tikka (Restaurant Style) Learn how to make the most delicious Tandoori Paneer Tikka, just like your favourite Indian restaurant! Pieces of paneer (cottage cheese), peppers and onions are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection. Serve with naan and mint yoghurt. Here's an easy to follow recipe and video. Get the Recipe Golden Air Fryer Samosas Here's a delicious recipe for the crispiest air fryer samosas. You won't believe these lightly-spiced, vegetable parcels aren't deep fried! They're vegan-friendly too. Get the Recipe Indian Cauliflower Tacos Get the Recipe Curry Pasta Salad Feed a crowd with this vibrant and flavoursome Curry Pasta Salad. It's loaded with freshness, crunch and mild spices. The perfect Indian-inspired salad dish to serve alongside burgers, sandwiches and your favourite bbq dishes. This easy pasta salad recipe is so simple to make in batches for packed lunches, picnics and meal prep. Feel free to switch up the veggies to whatever you have in the fridge! Get the Recipe Mogo Chips & Bomb Sauce Try this easy recipe for golden fried mogo chips with hot chilli 'bomb sauce', Indian East African style. Mogo, also known as cassava or yuca is tasty and simple to make. Think of it as a more flavoursome and robust potato chip. The outside is so crispy it's almost flaky, and the inside is soft, with a starchy fluffiness. The bomb sauce is a spicy lemon butter with tonnes of flavour. Perfect for dipping. Serve as an appetizer, side dish or snack. Get the Recipe Samosa Chaat Golden Punjabi samosas drenched in refreshing pink yoghurt sauce and green chutney. The samosa chaat is topped with tender chickpeas, red onion, boondi pearls, sev and crispy spinach leaves before serving. Samosa Chaat is a total crowd pleaser; An Indian appetizer with incredible flavours and a vibrant finish. Get the Recipe 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 Air Fryer Sesame Mogo Toasts Continue Reading Crispy Chilli Pumpkin Make the most of sweet, seasonal squash with this celebration of Indo-Chinese flavours. The crispy pumpkin wedges are tossed in a fiery chilli and garlic sauce. Get the Recipe Pull-Apart Samosa Bread My Pull-Apart Samosa Bread is packed with spicy vegetable samosa filling. If you’re craving those ever-popular Indian snacks, but want something a little out of the box for your next party, this is the recipe for you. Get the Recipe Crispy Popcorn Bhindi Bites Crispy, spiced nuggets of okra served with a hot and spicy vegan mayo. Put the natural stickiness of okra to work by creating a "glue" for crunchy panko breadcrumbs and coconut. Fry or bake for a delicious, golden snack. Once you start, you won't be able to stop eating. Dip them in my Atomic Red Chilli Mayo for addictive heat! Get the Recipe Gyoza Bhajia Gyoza Bhajia are the ultimate Asian mashup when it comes to tasty vegetarian finger food. Crispy dumplings covered in a spicy bhajia batter. Get the Recipe Perfect Handvo (Gujarati Lentil Cake) Gujarati Handvo is a golden, fermented rice and lentil cake with vegetables and spices. Some call this delicious tea-time snack Ondhwo, but it has many different names. Get the Recipe Chilli-Garlic & Lime Mogo Continue Reading Garlic Butter Khichu (Papdi no Lot) Follow my video tutorial and make this easy Garlic Butter Khichu (Papdi no Lot) recipe. It's a delicious steamed rice flour snack from Gujarat, India. Get the Recipe Crispy Chilli Oil Aubergine A fragrant chilli crisp stir fry with tempura aubergines and homemade chilli oil. This is a flavour explosion, so serve it with plain, steamed Jasmine rice or noodles. Get the Recipe Shahi Paneer Tikka Inspired by India's royal kitchens, this Paneer Tikka is packed with chunks of grilled cottage cheese and apricots. Serve inside flaky saffron paratha, along with mint chutney and pink pickled onions. Get the Recipe Patra Dhokla A tasty 2-in-1 way to enjoy the Gujarati snacks Patra and Dhokla, together! A layer of tamarind-spiced colocasia rolls baked into spongy dhokla (khaman) batter. A tempering of spices goes on top and this snack is ready to slice and serve. Enjoy with your favourite chutneys for a light and flavoursome Indian snack at any time of day. Get the Recipe Jalfrezi Fries Hot and spicy Indian masala fries in restaurant-style Jalfrezi sauce. Big flavours! This makes for an amazing starter or side dish. Get the Recipe Garlic Bread with Cheese The only recipe you need to make a deliciously easy garlic bread! This simple garlic bread recipe is perfect for sharing. Use any type of flatbread or crusty loaf you have to hand. My favourite is to have it on Afghani Naan or French baguette. Top with cheese or keep it plain. It's delicious with gooey, melted mozzarella. Pro tip: Add a touch of fresh lemon zest for lemon and garlic bread. Get the Recipe Sri Lankan-Style Potato Wedges XXL potato wedges with a crispy spice and rice coating. Serve these curry leaf-topped wedges with your favourite dips. Get the Recipe Palak Patta Chaat (Spinach Leaf Chaat) Crispy fried spinach leaves topped with a monsoon of Mumbai chaat favourites including masala yoghurt, red, green and tamarind chutneys, onions, tomatoes and crunchy sev. They get more addictive with every bite! If you're a lover of nachos, try this Indian-style chaat. Get the Recipe Tandoori Stuffed Mushroom Tikka This Tandoori Stuffed Mushroom Tikka is filled with cheesy garlic and corn stuffing. Make a delicious tandoori marinade, skewer the mushrooms and grill for a smoky finish. A stunning appetizer. 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. Continue Reading Giant Sharing Samosa Make light work of preparing Indian samosas with this simple but show-stopping Giant Sharing Samosa. Stuff this super-size samosa with a classic combination of potatoes, peas and mixed spices. Continue Reading Maggi Noodles Chaat Top with a mountain of Indian chaat favourites like crunchy sev, masala yoghurt, more onions, tomatoes, chaat masala and three kinds of chutney. I won’t even tell if you choose to sprinkle in some crushed crisps. Continue Reading 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. Continue Reading General Tso's Paneer American Chinese takeout favourite General Tso's Chicken gets a vegetarian makeover with this Desi Chinese-inspired paneer (fresh cheese) version. Crisp-coated creamy paneer nuggets tossed in a sticky spicy, sweet and sour sauce. Get the Recipe Easy Vegan Curry Puffs These Easy Vegan Curry Puffs are light, flaky and perfectly addictive. They’re stuffed with Asian-style curried vegetables, soy sauce and coconut milk. Continue Reading Vegetarian Hakka Noodles Indo-Chinese cuisine is a treasured part of India’s food culture. The Chinese immigrant community in India began centuries ago, and many Hakka settlers lay down new roots around the ports of Kolkata and Madras. The vibrant and flavoursome cooking of India’s Chinese communities has carved a place in all our appetites. Continue Reading The post Feta Paniyaram appeared first on Sanjana.Feasts.

A delicious and nutritious Vegetable Curry recipe. This aromatic recipe for Vegetable Curry is also easy to prepare, 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 …

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A delicious and nutritious Vegetable Curry recipe. This aromatic recipe for Vegetable Curry is also easy to prepare, 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. This Vegetable Curry Recipe is… Easy Versatile – use any vegetable you have! Traditional, with aromatic Indian flavours Vegetarian Gluten free Vegetable Curry for a crowd The beauty of vegetable curry lies in its adaptability. Use seasonal veg to make a budget-friendly meal. Here’s a home-style Indian vegetable curry recipe that’s a total crowd pleaser. It’s easy to scale up or down for batch cooking and dinner parties. You can also make it spicy or mild, depending on your taste. This veggie curry recipe is not only delicious, but is also relative to what’s in your fridge, freezer or pantry. Which vegetables to put in curry? Sturdy veggies: Potatoes, carrots, peas, and green beans hold their shape well in a curry and add a satisfying bite. Creamy veggies: Cauliflower, courgette (zucchini), and aubergine (eggplant) become beautifully tender and add a touch of creaminess to the curry. Flavour boosters: Bell peppers, onions, and tomatoes add pops of colour and sweetness to the dish. They also play a role in building the base flavour of the curry. Other options: Leafy greens: Tender greens like spinach or kale can be added towards the end of cooking for a quick wilt and extra nutrients. Root vegetables: Butternut squash, sweet potato, and turnips add a touch of sweetness and earthiness to the curry. Asian vegetables: Explore options like baby corn, okra, cluster beans, and long beans for a unique texture and flavour profile. Tips: Consider cooking time: If using vegetables with different cooking times, pre-cook the harder vegetables (like potatoes) before adding them to the curry. Think about texture: For a well-rounded curry, include a mix of soft and crunchy vegetables. Don’t be afraid to experiment! The possibilities are endless. Give you Vegetable Curry a boost of protein! Increase the protein content of your vegetable curry by swapping a handful of vegetables with a handful of beans, lentils, paneer or tofu. How to make a vegan version For a vegan option, use soy or oat cream in place of double cream. Can you freeze vegetable curry? To freeze: Pack the curry into a freezer-safe container and freeze for up to 3 months. Defrost at room temperature or in a pan fitted with a lid. Ensure the curry is piping hot before serving. Note that if you add starchy root vegetables like potatoes to vegetable curry, they may loose some of their texture from being frozen and defrosted. Consider skipping them and adding chickpeas, butter beans or aubergines instead. More vegetable curry recipes Matar Paneer recipe Spinach and Mushroom Curry recipe Cabbage & Potato Curry recipe Mung Bean Curry recipe What to serve with Vegetable Curry Everyday Roti Rice: Basmati rice is a fluffy and fragrant choice that perfectly soaks up the curry sauce. You can also opt for brown rice for a fibre-rich option. Flatbreads: Naan and roti are soft flatbreads traditionally served with Indian curries. They’re perfect for scooping up all the goodness. Refreshing Sides: Raita: This cooling yogurt-based condiment with cucumber, mint, or other vegetables is a classic Indian accompaniment to curry. It provides a refreshing contrast to the spicy flavors. Salad or Kachumber: A simple green salad with a light vinaigrette is a great way to add some greens and freshness to your meal. Indian Vegetable Curry Recipe | How to Make Vegetable Curry Yield: 4 servings Vegetable Curry Recipe Print 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. Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes Ingredients 800g mixed vegetables of your choice (I used potatoes, cauliflower, peas and carrots) 3 tbsp any unflavoured oil 2 large onions, peeled and finely diced 3 large cloves garlic, peeled and minced 2 tsp minced ginger 2 tsp coriander seeds 1 tsp cumin seeds 1 tsp fennel seeds 4 cloves 1 black cardamom 1 large cinnamon stick 1 tsp turmeric 2 tsp Kashmiri chilli powder 500g tomato passata or canned chopped tomatoes 1 1/2 tsp garam masala 1 tsp sugar 1 /2 tsp salt, or to taste 150ml double cream 300-400ml hot water to adjust the consistency of the curry 1 tsp kasoori methi, rubbed between your palms or ground to a fine powder Fresh coriander leaves to garnish Sliced green chillies, to serve (optional) Instructions Lightly toast the coriander, cumin, fennel, black cardamom, cloves in a dry frying pan until aromatic. Do this over a low heat and keep the spices moving all the time so they do not burn. Pile the spices into a pestle and mortar and grind to a fine powder. Set aside until needed. Steam or boil the vegetables until tender. Set aside. Place the remaining oil over a medium heat and add the cinnamon and onions. Sauté until the onions are a deep golden brown colour, about 8 minutes. Add a pinch of the measured salt to help the onions caramelise faster. Next, add ginger, garlic and tomatoes. Bring the mixture to a gentle simmer and then add in all the homemade spice mixture, as well as the turmeric, chilli powder, garam masala, sugar and remaining salt. Cover the pan with a tight fitting lid and simmer over a medium heat for 15 minutes. Remove the lid, stir well and add cream. Mix the cream in quickly and thoroughly. Adjust the consistency of the sauce with hot water if necessary. The amount you add will depend on how saucy you want the Matar Paneer. I added around 350ml. Add the cooked vegetables, kasoori methi, coriander and green chillies if using. Stir well and heat through for 4-5 minutes before serving. Notes Store leftovers in an airtight container, refrigerated for up to 3 days. To freeze: Pack the curry into a freezer-safe container and freeze for up to 3 months. Defrost at room temperature or in a pan fitted with a lid. Ensure the curry is piping hot before serving. Boost the protein content of your vegetable curry by swapping a handful of vegetables with a handful of beans, lentils, paneer or tofu. For a vegan option, use soy or oat cream in place of double cream. Nutrition Information: Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 435Total Fat: 29gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 61mgSodium: 2512mgCarbohydrates: 36gFiber: 12gSugar: 15gProtein: 15g 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 If you like this, you’ll love my recipe for Easy Spinach Curry with Mushrooms More delicious Indian curry recipes 10 Paneer Curry Recipes You'll Love Try one of these delicious paneer curry recipes the next time you're cooking up an Indian feast! 1 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 2 Restaurant-Style Shahi Paneer Soft, creamy Mughlai Restaurant-Style Shahi Paneer is a true celebration of rich flavours and treasured spices. Scoop this vegetarian curry up with hot paratha, naan or roti. If you’re not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner. Get the Recipe 3 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 4 The Ultimate Saag Paneer The Ultimate Saag Paneer recipe is pure MAGIC! Soft paneer chunks in a creamy mustard greens & spinach curry. Every bite will melt in your mouth. Saag Paneer is the more character-laden cousin of Palak Paneer, made with mixed greens like mustard leaves (sarson) instead of spinach alone. The velvety texture and subtle spicing of this recipe for Saag Paneer ensures the peppery mustard leaves and juicy paneer are the true stars of the show. Get the Recipe 5 Brown Butter Paneer Makhani I thought I knew true love, but then I met Brown Butter Paneer Makhani. The toasty, nutty aroma of brown butter (or beurre noisette) transforms the traditional Paneer Makhani we all know and love into something even more sensational. Combine aromatic spices with a creamy cashew and tomato base, gently brown some butter in a pan and create the Makhani-style sauce of your dreams. This is the only way I’ll make Paneer Makhani from now on. Get the Recipe 6 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 7 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. My simple paneer and potato kofta are golden on the outside and a brilliant white colour on the inside. Each bite is soft, a little spongy and slick with a smooth and creamy tomato sauce. In my home, Malai Kofta is an essential curry for special occasions. This Indian vegetarian curry of paneer (cheese) and potato kofta is a real celebration of rich flavours and warming spices. Get the Recipe 8 Easy Creamy Palak Paneer I will always order Palak Paneer if it’s on the menu in a restaurant. For me, a bowl of creamy spinach and cheese is mandatory. I could forgo rice and bread and quite simply eat a bowl of Palak Paneer with a spoon. The trick to a super green sauce is to cook the spinach as little as possible. Just apply enough heat to wilt it at the beginning and heat the finished sauce just to warm all the ingredients through. Get the Recipe 9 Paneer Butter Masala One of my favourite paneer dishes is Paneer Butter Masala, whereby chunks of soft paneer are folded into a creamy and sharp tomato sauce made luxurious with unadulterated butter. Hand me a teardrop sheet of puffy, soft naan to mop up all of that sauce and I’m in seventh heaven. Get the Recipe 10 Restaurant-Style Matar Paneer The soft and creamy cubes of Indian cottage cheese pairs so well with simple fresh garden peas, making this vegetarian curry a pillar of Desi restaurant and home-style cooking. The base gravy for this Matar Paneer recipe contains ground almonds and tomatoes for a delectable creaminess and sharp tang. The spicing is warm but complex, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu. Mad skills. Get the Recipe The post Vegetable Curry Recipe appeared first on Sanjana.Feasts.

Learn how to make Burnt Aubergine in Yoghurt (Dahi Varo Oro). Flame-grilled aubergine, crunchy veg and yoghurt. A delicious Indian BBQ dish! Burnt Aubergine in Yoghurt (Dahi Varo Oro) is a treasure of a dish hailing from the Kathiawar Peninsula in Gujarat, western India. It boasts big flavours, but requires very few ingredients in comparison …

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Learn how to make Burnt Aubergine in Yoghurt (Dahi Varo Oro). Flame-grilled aubergine, crunchy veg and yoghurt. A delicious Indian BBQ dish! Burnt Aubergine in Yoghurt (Dahi Varo Oro) is a treasure of a dish hailing from the Kathiawar Peninsula in Gujarat, western India. It boasts big flavours, but requires very few ingredients in comparison to most Indian dishes of its calibre. You might like to think of it as a distant cousin of Baingan Bharta, without the complex list of ingredients. This burnt aubergine dish is… Vegetarian Gluten free Easy to veganise Great for parties and barbecues What is Burnt Aubergine in Yoghurt (Dahi Varo Oro) 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. If you’re unfamiliar with this style of Indian village food, you might like to think of Dahi Varo Oro as a spiced yoghurt dip, although in reality, it’s eaten more like a cold curry. How to serve this Burnt Aubergine in Yoghurt (Dahi Varo Oro) 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. This traditional Roti (chapati) is an ideal accompaniment. 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! Can I make this burnt aubergine curry ahead of time? Yes. Prepare the dish in full ahead of time and refrigerate for up to 48 hours. Stir well before serving. How to make this Indian curry recipe vegan Simply substitute the yoghurt in this recipe with an unsweetened plant-based yoghurt of your choice. Is it gluten free? This recipe is naturally gluten free, although you will need to check the asafoetida does not contain wheat flour. Some brands do. If so, simply omit or use a different, suitable brand. More Indian dishes you might like Thepla (Fenugreek Flatbread) Muthiya (Crispy Indian dumplings) Khichdi (rice and lentils) Gujarati Daal Step-by-step instructions for making Burnt Aubergine in Yoghurt (Dahi Varo Oro) Note: This recipe calls for the aubergines to be cooked over a gas flame. Alternative cooking methods such as barbecuing are possible, but I find this technique yields the best results. If you choose to cook under a grill, in a griddle pan, or in the oven or air fryer, the flavours will not be the same. 1. Fire-roast the aubergines over a gas hob Use a fork to dock holes all over the aubergines. Rub each one with a small amount of oil and then place onto a trivet set over a gas burner. Switch the flame on and allow the aubergines to roast directly on the fire until charred and blackened all over, about 12-14 minutes per aubergine. Turn every 5 minutes or so using a pair of metal tongs. If you have multiple burners and trivets you can do all of them at once, otherwise you may need to work in batches. The aubergine skin should be completely blackened and brittle. The should be cooked through completely. It’s almost impossible to overcook them, so if you’re unsure about whether they’re done or not, give them another 5 minutes anyway. Keep the windows open all the time as the kitchen will get very smoky. Alternatively, barbecue the aubergines outside. You can also grill them under a domestic grill, but the final dish will not be as smoky and delicious as it should be. 2. Cool the aubergines and scrape out the flesh Once blackened, set the aubergines onto a plate and allow to cool for 15 minutes. Use a sharp knife to split the (still warm) aubergines lengthways down the centre. Use a spoon to scrape the as much of the creamy flesh from inside as possible. Discard the blackened skins. Roughly chop the aubergine flesh and set aside. 3. Sauté the vegetables Heat 1 tablespoon oil in a large, non-stick pan. Add the minced garlic, peppers and onion. Sauté over a very high heat for 1-2 minutes. The vegetables should still be quite crunchy. Add the aubergine and salt and stir well. Allow the mixture to cool for 15 minutes. 4. Add the yoghurt and coriander To the cooled mixture add the yoghurt and coriander. Stir to combine and set aside. 5. Temper the spices and add to the dish In a very small pan, heat the remaining 2 tablespoons oil until smoking hot. Switch the heat off and then quickly add the cinnamon, cloves, cumin, curry leaves (stand back, they pop), asafoetida and red chillies. Stir for 10-15 seconds, allowing the ingredients to cook in the residual heat of the oil. Pour this over the burnt aubergines in yoghurt, along with a garnish of coriander (optional). Stir briefly. Refrigerate for at least 30 minutes before serving, or up to 48 hours. Burnt Aubergine in Yoghurt (Dahi Varo Oro) Recipe | Vegetarian Aubergine Curry Yield: 4-6 servings Dahi Varo Oro (Burnt Aubergine in Yoghurt) Print 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. Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes Ingredients To roast the aubergines 4 large aubergines (eggplant) 1 tsp oil (any neutral) For the rest of the dish 3 tbsp oil (any neutral), divided 4 large cloves garlic, minced 1 1/2 bell peppers (single or mixed colours) 1 medium-sized red onion 2 tsp salt 5cm cinnamon stick 3 cloves 1/2 tsp cumin seeds 8-10 fresh curry leaves 1/8 tsp asafoetida 1 hot red chilli, finely sliced 500g Greek yoghurt 30g fresh coriander, chopped Instructions Use a fork to dock holes all over the aubergines. Rub each one with a small amount of oil and then place onto a trivet set over a gas burner. Switch the flame on and allow the aubergines to roast directly on the fire until charred and blackened all over, about 12-14 minutes per aubergine. Turn every 5 minutes or so using a pair of metal tongs. If you have multiple burners and trivets you can do all of them at once, otherwise you may need to work in batches. The aubergine skin should be completely blackened and brittle. The should be cooked through completely. It's almost impossible to overcook them, so if you're unsure about whether they're done or not, give them another 5 minutes anyway. Keep the windows open all the time as the kitchen will get very smoky. Alternatively, barbecue the aubergines outside. You can also grill them under a domestic grill, but the final dish will not be as smoky and delicious as it should be. Once blackened, set the aubergines onto a plate and allow to cool for 15 minutes. Use a sharp knife to split the (still warm) aubergines lengthways down the centre. Use a spoon to scrape the as much of the creamy flesh from inside as possible. Discard the blackened skins. Roughly chop the aubergine flesh and set aside. Heat 1 tablespoon oil in a large, non-stick pan. Add the minced garlic, peppers and onion. Sauté over a very high heat for 1-2 minutes. The vegetables should still be quite crunchy. Add the aubergine and salt and stir well. Allow the mixture to cool for 15 minutes. To the cooled mixture add the yoghurt and coriander. Stir to combine and set aside. In a very small pan, heat the remaining 2 tablespoons oil until smoking hot. Switch the heat off and then quickly add the cinnamon, cloves, cumin, curry leaves (stand back, they pop), asafoetida and red chillies. Stir for 10-15 seconds, allowing the ingredients to cook in the residual heat of the oil. Pour this over the burnt aubergines in yoghurt, along with a garnish of coriander (optional). Stir briefly before serving. Nutrition Information: Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 398Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 22mgSodium: 1174mgCarbohydrates: 56gFiber: 13gSugar: 23gProtein: 15g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Indian / Category: Main Courses and Curries Pin this Burnt Aubergine Curry recipe for later! If you like Burnt Aubergine in Yoghurt (Dahi Varo Oro), you’ll love my recipe for Onion Bhaji using leftover bread! How to make Indian Onion Bhaji using leftover bread Hungry for more? 10 Paneer Curry Recipes You'll Love Try one of these delicious paneer curry recipes the next time you're cooking up an Indian feast! 1 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 2 Restaurant-Style Shahi Paneer Soft, creamy Mughlai Restaurant-Style Shahi Paneer is a true celebration of rich flavours and treasured spices. Scoop this vegetarian curry up with hot paratha, naan or roti. If you’re not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner. Get the Recipe 3 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 4 The Ultimate Saag Paneer The Ultimate Saag Paneer recipe is pure MAGIC! Soft paneer chunks in a creamy mustard greens & spinach curry. Every bite will melt in your mouth. Saag Paneer is the more character-laden cousin of Palak Paneer, made with mixed greens like mustard leaves (sarson) instead of spinach alone. The velvety texture and subtle spicing of this recipe for Saag Paneer ensures the peppery mustard leaves and juicy paneer are the true stars of the show. Get the Recipe 5 Brown Butter Paneer Makhani I thought I knew true love, but then I met Brown Butter Paneer Makhani. The toasty, nutty aroma of brown butter (or beurre noisette) transforms the traditional Paneer Makhani we all know and love into something even more sensational. Combine aromatic spices with a creamy cashew and tomato base, gently brown some butter in a pan and create the Makhani-style sauce of your dreams. This is the only way I’ll make Paneer Makhani from now on. Get the Recipe 6 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 7 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. My simple paneer and potato kofta are golden on the outside and a brilliant white colour on the inside. Each bite is soft, a little spongy and slick with a smooth and creamy tomato sauce. In my home, Malai Kofta is an essential curry for special occasions. This Indian vegetarian curry of paneer (cheese) and potato kofta is a real celebration of rich flavours and warming spices. Get the Recipe 8 Easy Creamy Palak Paneer I will always order Palak Paneer if it’s on the menu in a restaurant. For me, a bowl of creamy spinach and cheese is mandatory. I could forgo rice and bread and quite simply eat a bowl of Palak Paneer with a spoon. The trick to a super green sauce is to cook the spinach as little as possible. Just apply enough heat to wilt it at the beginning and heat the finished sauce just to warm all the ingredients through. Get the Recipe 9 Paneer Butter Masala One of my favourite paneer dishes is Paneer Butter Masala, whereby chunks of soft paneer are folded into a creamy and sharp tomato sauce made luxurious with unadulterated butter. Hand me a teardrop sheet of puffy, soft naan to mop up all of that sauce and I’m in seventh heaven. Get the Recipe 10 Restaurant-Style Matar Paneer The soft and creamy cubes of Indian cottage cheese pairs so well with simple fresh garden peas, making this vegetarian curry a pillar of Desi restaurant and home-style cooking. The base gravy for this Matar Paneer recipe contains ground almonds and tomatoes for a delectable creaminess and sharp tang. The spicing is warm but complex, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu. Mad skills. Get the Recipe Sanjana x The post Burnt Aubergine in Yoghurt (Dahi Varo Oro) appeared first on Sanjana.Feasts.

Layers of espresso-soaked chocolate sponge, salted caramel, shortbread biscuit crumbs and rich mascarpone cream create the most deliciously decadent Millionaire’s Tiramisu. This is an eggless tiramisu recipe without shop-bought sponge fingers, so anyone following an egg-free diet can enjoy it. Add dark rum or whiskey to the espresso for a dessert that’s a little more …

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Layers of espresso-soaked chocolate sponge, salted caramel, shortbread biscuit crumbs and rich mascarpone cream create the most deliciously decadent Millionaire’s Tiramisu. This is an eggless tiramisu recipe without shop-bought sponge fingers, so anyone following an egg-free diet can enjoy it. Add dark rum or whiskey to the espresso for a dessert that’s a little more celebratory. Make this tiramisu a day ahead and allow to sit in the fridge overnight for the very best flavours and textures. This Millionaire’s Tiramisu is… Eggless Nut free Free from shop-bought sponge fingers (made with egg) Perfect for parties and celebrations What is Italian Tiramisu? The traditional recipe for Italian Tiramisu is made with ladyfingers soaked in espresso and a liqueur or wine, such as Marsala. These are covered with cream made with raw egg yolk, mascarpone and sugar. The fluffy, creamy dessert is finished off with cocoa powder. What is Millionaire’s Tiramisu? This decadent dessert is the perfect marriage between Italian Tiramisu and the great British favourite, millionaire’s shortbread. Millionaire’s shortbread, also sometimes called caramel shortbread, is a delicious bar cookie with layers of rich, chocolatey flavour and texture. Here’s the breakdown: Base: It all starts with a buttery and crumbly shortbread crust. Caramel: A layer of decadent caramel sits on top of the shortbread. This caramel can be homemade or shop-bought. Chocolate: The final layer is a luxurious coating of milk chocolate, although some recipes use dark chocolate or even white chocolate. The combination of these three layers is what makes millionaire’s shortbread so popular. It’s a textural delight with the crumbly shortbread base giving way to the gooey caramel and then the smooth chocolate. The name “millionaire’s shortbread” reflects the richness of the dessert, implying it’s a more decadent version of plain shortbread. Here are some additional details about millionaire’s shortbread: It is believed to have originated in Scotland. There are many variations on the recipe, with some people adding nuts, sea salt, or different flavours of chocolate. It’s a relatively easy dessert to make at home, although you can also find it pre-made in bakeries. How many does this Millionaire’s Tiramisu recipe serve? Comfortably feed 10-12 people using this recipe for Millionaire’s Tiramisu. Can I make Tiramisu ahead of time? Yes. In fact, you should allow it to rest in the fridge for at least 12 hours prior to serving so that the cream and espresso-soaked sponge can soak and marry together. I recommend covering and chilling the tiramisu in the fridge for 24 hours, or up to 72 hours. You can also make the sponge a few days ahead of time. Keep it in the fridge. It’s okay if it dries out a little since you will be soaking it in espresso anyway. Step-by-step instructions for Millionaire’s Tiramisu 1. Make the chocolate sponge Pre-heat the oven and grease/line your baking tin. Whisk together the wet ingredients for the sponge and allow to stand for 5 minutes. Sift the dry ingredients together in a large bowl. Add the milk mixture and beat until smooth. Bake the sponge until springy to the touch. Allow to cool before turning out and cutting into fingers. 2. Prepare the espresso Stir the espresso powder and water together in a bowl. Add optional liqueur. 3. Crush the shortbread biscuits Use the end of a rolling pin to crush up the shortbread biscuits. They should look coarse and pebbly, not fine. 4. Melt and stir the salted caramel Melt the caramel in a microwave-safe bowl until just warm. Stir in the sea salt. Set aside and allow to cool. 5. Whip the mascarpone and cream Briefly beat the mascarpone, cream and sugar until smooth like a thickly-whipped cream. Do not over beat. 6. Layer up the Tiramisu Dip the sponge fingers into the espresso mixture (briefly) and arrange six in a single layer in the base of a deep serving dish. Top with half of the whipped mascarpone cream, half of the shortbread and half of the caramel. Repeat the layering process once more. Finish with a generous dusting of cocoa powder. 7. Refrigerate before serving Wrap the tiramisu in cling film and refrigerate for at least 12 hours, or up to 72 hours. Serve chilled. Millionaire’s Tiramisu Recipe | How to make Millionaire’s Tiramisu | Eggless Chocolate and Salted Caramel Tiramisu Yield: 10-12 servings Millionaire's Tiramisu Print Layers of espresso-soaked chocolate sponge, salted caramel, shortbread biscuit crumbs and rich mascarpone cream create the most deliciously decadent Millionaire's Tiramisu. This is an eggless tiramisu recipe without shop-bought sponge fingers, so anyone following an egg-free diet can enjoy it. Add dark rum or whiskey to the espresso for a dessert that's a little more celebratory. Make this tiramisu a day ahead and allow to sit in the fridge overnight for the very best flavours and textures. Prep Time: 1 hour Cook Time: 20 minutes Additional Time: 12 hours Total Time: 13 hours 20 minutes Ingredients For the chocolate sponge 110g self-raising flour 1/4 tsp baking powder 30g cocoa powder 15g cornflour (cornstarch) 90g caster sugar 1/8 tsp salt 165ml full-fat milk, room temperature 1 tsp distilled white vinegar or apple cider vinegar 1 tsp vanilla extract 35ml any flavourless oil For the espresso 20g instant espresso powder 450ml hot water (not boiling) Optional: Substitute a 150ml measure of the water required for dark rum, whiskey or Irish cream liqueur You will also need 100g shortbread biscuits 250g full-fat mascarpone (room temperature) 600ml double cream (room temperature) 3 tbsp icing sugar (confectioner's sugar) 225g caramel (such as Carnation caramel or another type of dulce de leche) 1 tsp fleur de sel (or any flaky sea salt) 2 tbsp cocoa powder (not drinking chocolate) Instructions To make the chocolate sponge: Pre-heat the oven to 170ºC fan/340ºF. Grease and line a 20 x 3.5 x 31.5cm cake tin or traybake tin with baking parchment. In a jug, beat together the milk, vinegar, vanilla and oil. Allow to stand for 5 minutes. Place a sieve over a large bowl and add the flour, baking powder, cocoa powder, cornflour, sugar and salt. Sift into the bowl. Beat the milk mixture once more and then pour this into the flour mixture. Whisk until smooth, about 60-90 seconds. Don't overmix. Bake in the centre rack of the oven for 18-20 minutes, or until springy to the touch. Remove from the oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Once the sponge has cooled, carefully peel away the baking parchment. Slice the sponge into 12 equal rectangles. To make the espresso: In a separate bowl, stir together the instant espresso powder, hot water and liqueur (if using). Set aside. In another bowl, use the end of a rolling pin to break the shortbread biscuits into large, pebbly crumbs. Don't crush them too finely. Set aside. Transfer the caramel to a microwave-safe bowl. Microwave on high power for 30-40 seconds to loosen. Stir in the sea salt. To make the mascarpone cream: In a separate bowl, beat together the mascarpone, whipped cream and icing sugar. It will look lumpy at first but it thickens rapidly, in about a minute or two. Don't let it get too thick. To assemble to Millionaire's Tiramisu: Take a large, deep dish or tray (approximately 30cm wide x 5cm deep). Soak one sponge finger at a time in the prepared espresso mixture, about 5 seconds. Arrange in the the dish to create a single layer (you'll use around 6 if you cut the sponge into 12 fingers). Cover with half of the mascarpone cream mixture and spread evenly. Top the cream with half of the shortbread biscuit crumbs and half of the caramel. Repeat the same layering process, finishing with the caramel layer. Place the cocoa powder in a small tea strainer and dust the top of the Tiramisu with a generous layer. Notes Once assembled, cover with a few layers of cling film and refrigerate for at least 12 hours, or up to 72 hours before serving. Omit the sea salt and use your favourite shop-bought salted caramel sauce in place of caramel, if desired. Use shop-bought chocolate sponge cake, if desired. Keep refrigerated. No suitable for home freezing. Nutrition Information: Yield: 12 Serving Size: 1 Amount Per Serving: Calories: 577Total Fat: 38gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 101mgSodium: 511mgCarbohydrates: 46gFiber: 1gSugar: 26gProtein: 10g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Italian / Category: Desserts Pin this recipe for later! If you like this, you’ll love my recipe for Eggless Black Forest Brownie Cake Black Forest Brownie Cake recipe 11 Burfi Recipes to Satisfy Your Sweet Tooth Learn how to make the traditional South Asian milk fudge, burfi with these easy and creative recipes. Perfect Plain White Burfi 9 ingredients and 30 minutes prep and cook time is all you need. This plain milk powder burfi is the Indian sweet recipe my followers request the most. I think White Burfi has such a simple charm and universal appeal. Get the Recipe 15-Minute Mango Burfi This quick and simple recipe for the milky, fudgy South Asian sweet, Mango Burfi requires just a handful of ingredients and the texture is just like shop bought burfi! Get the Recipe Pistachio Burfi A must for pistachio lovers! Here's an easy recipe for melt-in-the-mouth Indian pistachio burfi made with REAL PISTACHIOS. It has true pistachio flavours (not just food colour or pistachio essence) and of course, gold and silver leaf on top. Perfect for gifting. Your family and friends will love it! Get the Recipe Perfect Besan Barfi Perfect Besan Barfi is a meltingly soft and creamy Indian sweet with roasted gram (chickpea) flour, sugar and nuts. Here's an entirely foolproof recipe that delivers amazing results every time. Get the Recipe Birthday Cake Burfi Sweet condensed milk burfi with a hidden layer of birthday cake and sprinkles! I created this recipe using my favourite eggless cupcake recipe and it's always a hit at parties. Get the Recipe Cookie Dough Chocolate Burfi What would you say if I told you that chocolate burfi + cookie dough had a party in my kitchen and things got pretty wild? Layers of cardamom burfi, classic chocolate chip cookie dough and milk chocolate combined to create the wickedest chocolate burfi you’ll ever experience. Get the Recipe Mohanthal Mohanthal is a buttery, melt-in-the-mouth Indian sweet with gram flour, cardamom, saffron and mace. It comes from Gujarat in western India. Enjoy as a square or as a hot fudge-like pudding with ice cream. Get the Recipe Easter Chocolate Burfi This super-duper chocolatey take on Indian Burfi puts Easter chocolate to work for a totally cute springtime sweet! It’s so easy and quick to make. It is adapted from my Perfect Plain White Burfi recipe and it’s completely foolproof. Each square of burfi is perfectly crumbly and melts in the mouth. Indian sweets have never been so simple! Get the Recipe Cashew and White Chocolate Burfi These diamonds of sweet fudge have a delicious, crumbly and chewy texture from the ground cashew nuts. Laced with ground cardamom and vanilla extract, floral undertones are created beneath a creamy layer of white chocolate. As soon as you take a bite, the fudge begins to melt on your tongue and a burst of subtle flavours take over. Bliss. Get the Recipe Pandan Chocolate Burfi You can make this in 10 minutes flat in the microwave. I love the sweet aromas of pandan, the Asian equivalent of vanilla. Layer up the flavours, set and cut into large squares. Get the Recipe Perfect Seeroh (Sooji Halwa) Perfect Seeroh (Sooji Burfi) is the ultimate quick-fix Indian dessert. My recipe can be ready to eat in as little as 20 minutes! I've pulled together all my best tips for making this iconic, buttery semolina sweet at home. Get the Recipe With love and Millionaire’s Tiramisu, Sanjana The post Millionaire’s Tiramisu appeared first on Sanjana.Feasts.

Try my delicious recipe for Vada Pav (East African Style). They’re spicy potato fritters stuffed inside a soft bun with fresh kachumbari (bright, zesty salad) and tamarind chutney. Taking inspiration from India’s legendary street snack, Vada Pav, this recipe has both Indian and East African flavours, quite like my own mixed family background. This recipe …

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Try my delicious recipe for Vada Pav (East African Style). They’re spicy potato fritters stuffed inside a soft bun with fresh kachumbari (bright, zesty salad) and tamarind chutney. Taking inspiration from India’s legendary street snack, Vada Pav, this recipe has both Indian and East African flavours, quite like my own mixed family background. Vada Pav with an East African touch. Bold, bright, zesty flavours galore! This recipe is… Gluten free (if you use gluten-free buns) Vegan Nut free Perfect for parties Where does Vada Pav come from? In a bid to make the popular street snack Batata Vada a little more substantial, street food vendors from Maharashtra in western India began selling Vada Pav. The simple sandwich consists of a spicy, battered mashed potato fritter (called Batata Vada) nestled inside a fluffy white bun (called Pav), along with scraps of extra fried batter, chillies and chutney. These yeasted buns, reminiscent of dinner rolls, boast a remarkable cotton-like softness. Their name, ‘Laadi Pav’ whispers of a bygone era, a time when Portuguese rulers held sway over this region of India. You say pão, we say pav. What gives this sandwich an East African touch? While I need not fluff these sandwiches up too much, I do like to prepare them in a way my East African Gujarati family have done so through the generations. Firstly, we spice our mashed potatoes differently, using chilli powder, lime, coriander, cinnamon and fresh pomegranate. The batter remains the same as the Indian version, with the exception of a touch of lime juice which I’ve learnt keeps the batter crisp and not too oily. Finally, I like to pack the white rolls (buns) with tamarind chutney, Kachumbari, the East African salad of choice. Authenticity in food For me, the best Vada Pav in the world isn’t the traditional Indian version. It’s this East African incarnation inspired by the way my family have made it for generations. A spicy pomegranate, lime and cinnamon potato fritter, Swahili-style Kachumbari and tamarind chutney, all nestled inside a squishy bun. This is the version of Vada Pav that sizzles away in my heart. You may disagree, but I believe the concept of authenticity in food is subjective, shaped by our personal journeys. My story is laced with the footprints of my ancestors travelling from Gujarat in Western India, to South Africa, Mozambique, Tanzania, Kenya and the UK. Each step collected flavours and experiences that have now melded into the food we eat. Kachumbari: An East African salad with Indian roots Kachumbari is similar to a fresh slaw, calling for shredded cabbage, onions, tomatoes, cucumber and a few spices. You can make it spicy or mild. The name and concept for Kachumbari stems from the Indian dish, Kachumbar which is a style of chopped salad with cucumber. Tips for making Vada Pav Microwave or bake the potatoes. This is one way to ensure they don’t become waterlogged as this can prevent the mixture from holding a ball shape. A squeeze of lime juice and a pinch of sugar elevate the flavour profile. Consistency is key. Aim for a batter that’s neither too thick nor too thin. It should coat the potato filling easily. Fry at 175ºC. This ensures the vadas cook evenly throughout without burning the outside. Test the oil temperature before adding the vadas. A small pinch of batter should rise steadily to the surface when dropped in. Don’t overcrowd the pan. Fry the vadas in batches to maintain oil temperature and ensure even cooking. What’s in the batter for Batata Vada? To make Batata Vada, we need to make a thick, custard-like batter using just five simple ingredients: gram flour, turmeric, salt, lime juice and water. The batter must be thick enough to coat the mashed potato balls without dripping off too much. Be sure to follow the recipe below and don’t forget to rest the batter for at least 30 minutes before dipping and frying the Batata Vada. Dietary notes for this recipe This recipe for Vada Pav is vegan and gluten free (provided you use gluten-free bread for the sandwich). Can I make Batata Vada in the air fryer? In short, no. Don’t try to make the Batata Vada in the air fryer. The batter for these mashed potato fritters is far to viscous. If you coat the potato balls in this batter and put them in the air fryer, you’ll end up with a big, sticky mess to clean up. Batata Vada must be deep fried in oil. The type of batter we use doesn’t absorb a great deal of oil anyway. However, you can reheat the fried Batata Vada in the air fryer after you’ve deep fried them and they’ve had a chance to cool. Step-by-step tutorial for making East African-inspired Vada Pav Find the full, printable recipe card with measurements in the box below. 1. Prepare the Kachumbari Mix together all the ingredients for the Kachumbari. This is very much like a slaw which you can make ahead of time and allow to chill in the fridge. 2. Cook the potatoes Boil, bake, steam or microwave the potatoes. I choose to microwave them, since this ensures the potatoes do not become waterlogged and hold their shape well. It’s also the quickest option. 3. Make the batter Whisk together the ingredients for the Batata Vada batter. Add the water gradually, whisking all the time to ensure it isn’t lumpy. Leave the batter to rest for at least 30 minutes. 4. Season the potatoes and roll into balls Roughly mash the potatoes and add in the remaining ingredients. Mix thoroughly, but don’t over mash the mixture. It should still be a little coarse, so some lumps of potato are fine. Roll the mixture into balls, about 50g each. If your mixture doesn’t come together as a ball, it’s likely due to the potatoes being too watery (this is why microwaving is the best option). To rectify, add some additional mashed potato flakes or powder and mix again. 5. Dip and fry the mashed potato balls Heat enough oil in a large, deep pot suitable for deep frying. Once the temperature comes to 175C, dunk one of the mashed potato balls into the batter and coat well. Pick the potato up and very carefully place it into the hot oil (do not do this from a height or it will splash hot oil everywhere). Repeat for a few more vada, taking care not to overcrowd the pan as this will cause the temperature of the oil to drop. Once the batter has firmed up a little (about 20 seconds), turn and fry them in the oil continuously for around 3-4 minutes. Once they’re golden brown, lift them from the oil and drain in a colander or plate lined with absorbent kitchen towel. Repeat this frying process for the remaining mashed potato balls. Any remaining batter at the end can be drizzled into the oil and fried to make the crispy ‘scraps’ for topping the Vada Pav. 6. Build the Vada Pav Split the buns in half, spread with tamarind chutney, add a mound of cold Kachumbari, one of the Batata Vada, fried batter ‘scraps’ and a fried chilli (if desired). If you’re making fried chillies, wash and dry them thoroughly and dock them all over with a fork as they will splutter and pop heavily in the oil. Vada Pav (East African Style) Recipe | How to make Vada Pav (East African Style) with Batata Vada Yield: Makes 15 Batata Vada Vada Pav (East African Style) Print Try my delicious recipe for Vada Pav (East African Style). They’re spicy potato fritters stuffed inside a soft bun with fresh kachumbari (bright, zesty salad) and tamarind chutney. Taking inspiration from India’s legendary street snack, Vada Pav, this recipe has both Indian and East African flavours, quite like my own mixed family background. Prep Time: 1 hour Cook Time: 30 minutes Total Time: 1 hour 30 minutes Ingredients For the Kachumbari 125g white cabbage, shredded 1 medium red onion, finely sliced 2 tomatoes, finely diced 100g cucumber, finely diced 3 tbsp chopped coriander 1 tbsp chopped mint 1 tsp cumin seeds, dry roasted until fragrant and coarsely ground 1/2 tsp Kashmiri chilli powder 1/3 tsp salt 1 tsp sugar Juice of 1/2 lime 1 tbsp extra-virgin olive oil For the Batata Vada 5 medium-sized flour potatoes, such as Maris Piper or King Edward (approximately 1kg) 1 large onion, very finely chopped (approximately 125g) 2 thin Indian finger chillies, finely chopped 1 tbsp grated ginger 2 tsp salt 1 tbsp sugar Zest of 1 lime 1 tbsp lime juice 1/2 tsp ground cinnamon 1 1/2 tsp Kashmiri chilli powder 2 tbsp pomegranate seeds 1 tbsp golden sultanas 2 tbsp chopped coriander 2 tbsp mashed potato flakes (dehydrated mashed potato, not potato starch) For the batter 270g gram flour (besan) 3/4 tsp salt 1/4 tsp turmeric 1 tsp lime juice 300ml warm water You'll also need Small buns or dinner rolls (one per sandwich depending on how many sandwiches you're making) Tamarind chutney (see recipe Notes) or use shop bought Fried green chillies (see recipe Notes) 1L oil for deep frying (I use rapeseed or sunflower oil) Instructions Mix together all the ingredients for the Kachumbari. This is very much like a slaw which you can make ahead of time and allow to chill in the fridge. Boil, bake, steam or microwave the potatoes. I choose to microwave them, since this ensures the potatoes do not become waterlogged and hold their shape well. It’s also the quickest option. To microwave, wash the potatoes and dock them all over with a fork. Place the potatoes on a microwave-safe plate and cook on high-power for 10 minutes or until completely soft. Allow to cool for 20 minutes and then peel off the skins. While the potatoes cool, make the batter. Whisk together the ingredients for the batter. Add the warm water gradually, whisking all the time to ensure it isn’t lumpy. It should look a little like custard. Remember the flour will hydrate and thicken as it stands. Cover and set aside for 30 minutes. In a large bowl, roughly mash the potatoes. Add in the remaining ingredients for the Batata Vada. Mix thoroughly, but don’t over mash the mixture. It should still be a little coarse, so some lumps of potato are fine. Roll the mixture into balls, about 50g each. Note: If your mixture doesn’t come together as a ball, it’s likely due to the potatoes being too watery (this is why microwaving is the best option). To rectify, add additional mashed potato flakes or powder and mix again. Heat enough oil in a large, deep pot suitable for deep frying. Once the temperature comes to 175ºC/350ºF, dunk one of the mashed potato balls into the batter and coat well. Pick the potato up and very carefully place it into the hot oil (do not do this from a height or it will splash hot oil everywhere). Repeat for a few more vada, taking care not to overcrowd the pan as this will cause the temperature of the oil to drop. Once the batter has firmed up a little (about 20 seconds), turn and fry them in the oil continuously for around 3-4 minutes. Once they’re golden brown, lift them from the oil and drain in a colander or plate lined with absorbent kitchen towel. Repeat this frying process for the remaining mashed potato balls. Any remaining batter at the end can be drizzled into the oil and fried to make the crispy ‘scraps’ for topping the Vada Pav. To build the Vada Pav, split the buns in half, spread with tamarind chutney, add a mound of cold Kachumbari, one of the Batata Vada, fried batter ‘scraps’ and a fried chilli (if desired). Notes If you’re making fried chillies, wash and dry them thoroughly and dock them all over with a fork as they will splutter and pop heavily in the oil. Gluten free: Use gluten free dinner rolls for a gluten-free option. For an extra zip of flavour, add green coriander and mint chutney as well as tamarind chutney. All chutney recipes can be found here. Nutrition Information: Yield: 10 Serving Size: 1 Amount Per Serving: Calories: 555Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 823mgCarbohydrates: 93gFiber: 8gSugar: 17gProtein: 15g Nutrition information isn’t always accurate. Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: African fusion / Category: Indian Snacks Pin this recipe for later! If you like this, you’ll love my recipe for Mombasa Daal Kachori Mombasa-Style Daal Kachori Recipe Indian Appetizers for a Party (25+ Vegetarian Recipes) Looking for a list of Indian appetizers for a party? You've come to the right place! Explore incredible Indian flavours with my collection of Indian vegetarian appetizer recipes that are perfect for parties, potlucks, festivals and well... any celebration! Not only are there loads of quick Indian starters for a crowd, there are also easy Indian starters to make ahead. That means you'll have more time with friends and family. From Air-Fryer Samosas to the most mouth watering Paneer Tikka, there's something for everyone. Tandoori Paneer Tikka (Restaurant Style) Learn how to make the most delicious Tandoori Paneer Tikka, just like your favourite Indian restaurant! Pieces of paneer (cottage cheese), peppers and onions are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection. Serve with naan and mint yoghurt. Here's an easy to follow recipe and video. Get the Recipe Golden Air Fryer Samosas Here's a delicious recipe for the crispiest air fryer samosas. You won't believe these lightly-spiced, vegetable parcels aren't deep fried! They're vegan-friendly too. Get the Recipe Indian Cauliflower Tacos Get the Recipe Curry Pasta Salad Feed a crowd with this vibrant and flavoursome Curry Pasta Salad. It's loaded with freshness, crunch and mild spices. The perfect Indian-inspired salad dish to serve alongside burgers, sandwiches and your favourite bbq dishes. This easy pasta salad recipe is so simple to make in batches for packed lunches, picnics and meal prep. Feel free to switch up the veggies to whatever you have in the fridge! Get the Recipe Mogo Chips & Bomb Sauce Try this easy recipe for golden fried mogo chips with hot chilli 'bomb sauce', Indian East African style. Mogo, also known as cassava or yuca is tasty and simple to make. Think of it as a more flavoursome and robust potato chip. The outside is so crispy it's almost flaky, and the inside is soft, with a starchy fluffiness. The bomb sauce is a spicy lemon butter with tonnes of flavour. Perfect for dipping. Serve as an appetizer, side dish or snack. Get the Recipe Samosa Chaat Golden Punjabi samosas drenched in refreshing pink yoghurt sauce and green chutney. The samosa chaat is topped with tender chickpeas, red onion, boondi pearls, sev and crispy spinach leaves before serving. Samosa Chaat is a total crowd pleaser; An Indian appetizer with incredible flavours and a vibrant finish. Get the Recipe 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 Air Fryer Sesame Mogo Toasts Continue Reading Crispy Chilli Pumpkin Make the most of sweet, seasonal squash with this celebration of Indo-Chinese flavours. The crispy pumpkin wedges are tossed in a fiery chilli and garlic sauce. Get the Recipe Pull-Apart Samosa Bread My Pull-Apart Samosa Bread is packed with spicy vegetable samosa filling. If you’re craving those ever-popular Indian snacks, but want something a little out of the box for your next party, this is the recipe for you. Get the Recipe Crispy Popcorn Bhindi Bites Crispy, spiced nuggets of okra served with a hot and spicy vegan mayo. Put the natural stickiness of okra to work by creating a "glue" for crunchy panko breadcrumbs and coconut. Fry or bake for a delicious, golden snack. Once you start, you won't be able to stop eating. Dip them in my Atomic Red Chilli Mayo for addictive heat! Get the Recipe Gyoza Bhajia Gyoza Bhajia are the ultimate Asian mashup when it comes to tasty vegetarian finger food. Crispy dumplings covered in a spicy bhajia batter. Get the Recipe Perfect Handvo (Gujarati Lentil Cake) Gujarati Handvo is a golden, fermented rice and lentil cake with vegetables and spices. Some call this delicious tea-time snack Ondhwo, but it has many different names. Get the Recipe Chilli-Garlic & Lime Mogo Continue Reading Garlic Butter Khichu (Papdi no Lot) Follow my video tutorial and make this easy Garlic Butter Khichu (Papdi no Lot) recipe. It's a delicious steamed rice flour snack from Gujarat, India. Get the Recipe Crispy Chilli Oil Aubergine A fragrant chilli crisp stir fry with tempura aubergines and homemade chilli oil. This is a flavour explosion, so serve it with plain, steamed Jasmine rice or noodles. Get the Recipe Shahi Paneer Tikka Inspired by India's royal kitchens, this Paneer Tikka is packed with chunks of grilled cottage cheese and apricots. Serve inside flaky saffron paratha, along with mint chutney and pink pickled onions. Get the Recipe Patra Dhokla A tasty 2-in-1 way to enjoy the Gujarati snacks Patra and Dhokla, together! A layer of tamarind-spiced colocasia rolls baked into spongy dhokla (khaman) batter. A tempering of spices goes on top and this snack is ready to slice and serve. Enjoy with your favourite chutneys for a light and flavoursome Indian snack at any time of day. Get the Recipe Jalfrezi Fries Hot and spicy Indian masala fries in restaurant-style Jalfrezi sauce. Big flavours! This makes for an amazing starter or side dish. Get the Recipe Garlic Bread with Cheese The only recipe you need to make a deliciously easy garlic bread! This simple garlic bread recipe is perfect for sharing. Use any type of flatbread or crusty loaf you have to hand. My favourite is to have it on Afghani Naan or French baguette. Top with cheese or keep it plain. It's delicious with gooey, melted mozzarella. Pro tip: Add a touch of fresh lemon zest for lemon and garlic bread. Get the Recipe Sri Lankan-Style Potato Wedges XXL potato wedges with a crispy spice and rice coating. Serve these curry leaf-topped wedges with your favourite dips. Get the Recipe Palak Patta Chaat (Spinach Leaf Chaat) Crispy fried spinach leaves topped with a monsoon of Mumbai chaat favourites including masala yoghurt, red, green and tamarind chutneys, onions, tomatoes and crunchy sev. They get more addictive with every bite! If you're a lover of nachos, try this Indian-style chaat. Get the Recipe Tandoori Stuffed Mushroom Tikka This Tandoori Stuffed Mushroom Tikka is filled with cheesy garlic and corn stuffing. Make a delicious tandoori marinade, skewer the mushrooms and grill for a smoky finish. A stunning appetizer. 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. Continue Reading Giant Sharing Samosa Make light work of preparing Indian samosas with this simple but show-stopping Giant Sharing Samosa. Stuff this super-size samosa with a classic combination of potatoes, peas and mixed spices. Continue Reading Maggi Noodles Chaat Top with a mountain of Indian chaat favourites like crunchy sev, masala yoghurt, more onions, tomatoes, chaat masala and three kinds of chutney. I won’t even tell if you choose to sprinkle in some crushed crisps. Continue Reading 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. Continue Reading General Tso's Paneer American Chinese takeout favourite General Tso's Chicken gets a vegetarian makeover with this Desi Chinese-inspired paneer (fresh cheese) version. Crisp-coated creamy paneer nuggets tossed in a sticky spicy, sweet and sour sauce. Get the Recipe Easy Vegan Curry Puffs These Easy Vegan Curry Puffs are light, flaky and perfectly addictive. They’re stuffed with Asian-style curried vegetables, soy sauce and coconut milk. Continue Reading Vegetarian Hakka Noodles Indo-Chinese cuisine is a treasured part of India’s food culture. The Chinese immigrant community in India began centuries ago, and many Hakka settlers lay down new roots around the ports of Kolkata and Madras. The vibrant and flavoursome cooking of India’s Chinese communities has carved a place in all our appetites. Continue Reading With love and Batata Vada, Sanjana The post Vada Pav (East African Style) appeared first on Sanjana.Feasts.

Let’s make East African Coconut Mogo (Cassava in Coconut Milk), or Muhogo wa Nazi in Swahili. This is an East African stew of tender mogo (cassava) in a delicious and creamy coconut sauce. It’s delicious when you top it with raw mango chutney, dry coconut chutney, daal bhajia and crushed up salted crisps (potato chips) …

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Let’s make East African Coconut Mogo (Cassava in Coconut Milk), or Muhogo wa Nazi in Swahili. This is an East African stew of tender mogo (cassava) in a delicious and creamy coconut sauce. It’s delicious when you top it with raw mango chutney, dry coconut chutney, daal bhajia and crushed up salted crisps (potato chips) – yes really! This coconut mogo recipe is… Vegan Gluten free Easy Great for a crowd Where does Coconut Mogo (Cassava in Coconut Milk) come from? I come from a family of East African Indians and since we have coconut milk running through our veins, this is a dish I like to make often. Variations of this dish is popular in Kenya, Uganda, Tanzania and Burundi and Rwanda. I had my first taste of it here in the UK, but the most unforgettable memory of it was when my aunt prepared it in Mombasa, Kenya. It was creamy, dreamy and so hearty. What does mogo taste like? Cassava, also known as yuca, is a starchy root vegetable native to South America and is an important crop in tropical and subtropical regions around the world. It tastes like a firm, starchy potato. Every bite is earthy and satisfying. Cassava is treasured for its affordability and versatility. The starchy root can be boiled, mashed, stewed, roasted, barbecued and even pounded into flour for various cooking uses. Cassava can be used in many traditional dishes such as cassava fries, cassava cakes, and cassava bread. You can even turn it into sweet Halwa! This Malindi Halwa is a popular Kenyan dessert with almonds. A popular vegetarian stew with cassava Simmer this stew of cassava, coconut, chilli and ginger until the cassava becomes tender and thickens the pearly white broth. You can use either fresh cassava or frozen cassava. I always have frozen to hand. If you prefer to use fresh, peel off the tough and crinkly outer skin with a vegetable peeler and cut it into bite-sized pieces. More East African recipes to try Mandazi (cardamom doughnuts) Kachri Bateta (hot and sour potato stew) Vitumbua (coconut puffs) Matoke (green banana mash) Ugandan Rolex (breakfast wraps) How to serve East African Coconut Mogo (tui varo mogo) It’s topped off crispy daal na bhajia, a type of lentil fritter and spicy, sour chutneys – one made with fresh coconut and lemon, and the other with sharp raw mango, chilli powder and salt. They’re like rocket fuel for this mild and creamy cassava. Serve it steaming hot with raw mango chutney and dry coconut chutney. You also have a free pass to crush up a bag of salted crisps and sprinkle that on top too. Are you gluten free? Omit the asafoetida or choose a brand without anti-caking agents like wheat flour. If you don’t have daal bhajia… This Coconut Mogo tastes best when it’s topped with Daal Bhajia (lentil fritters) but in a pinch, you can use cooked falafel (shop-bought is fine). While the falafel do not have the exact same flavours, they do offer a similar texture to bhajia. Step-by-step method for Coconut Mogo (Cassava in Coconut Milk) Ingredients in recipe card below. 1. Boil the mogo It’s important to season the boiling water with plenty of salt. Bring the mogo to the boil and cook for around 25 minutes until it is fork tender. Drain, remove woody fibres and cut into bite-sized chunks. 2. Make the coconut sauce Sauté the aromatics in oil and add coconut milk and water. Season generously with salt and lemon juice. 3. Simmer the stew Add the mogo pieces and simmer with a lid on for at least 25 minutes, or up to 45 minutes. Stir often. 4. Make the chutneys These chutneys are so simple. All you need to do is mix together the ingredients listed in the recipe card below for each one. 5. Assemble the Coconut Mogo bowls Add fresh coriander to the stew and stir. Ladle into bowls and top with chutneys, bhajia, crisps and lemon wedges. Coconut Mogo (Cassava in Coconut Milk) Recipe | How to make East African Muhogo wa Nazi Yield: 4-6 servings Coconut Mogo (Cassava in Coconut Milk) Print Learn how to make Coconut Mogo (East African Cassava in Coconut Milk), known in Swahili as Muhogo wa Nazi. You'll need a handful of store cupboard ingredients to make the tender cassava in spicy coconut sauce. The chutneys are optional but bring this aromatic coconut stew to life. Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes Ingredients 2 L hot water 2 tsp salt for boiling the mogo 1kg frozen mogo (cassava) 2 tbsp oil 2 tsp cumin seeds 1 tbsp grated ginger 5-6 green chillies, minced 1/4 tsp asafoetida (optional, omit if gluten free) 2x 400ml cans full-fat coconut milk 800ml hot water 2 tsp salt, or to your taste Juice of 1/2 lemon 3 tbsp chopped coriander, to garnish For the chilli mango chutney 200g raw mango 2 tbsp Kashmiri chilli powder or sweet paprika 1/4 tsp salt For the fresh coconut chutney 100g fresh coconut, grated 1 small red chilli, finely chopped Juice of 1/2 lemon 1/4 tsp salt 1 tsp sugar To sprinkle on top of the coconut mogo 4-6 bags plain salted crisps Lemon wedges Daal bhajia (lentil fritters), or use shop-bought falafel, optional Instructions Bring a large pot of water to the boil. Season with around 2 teaspoons salt. Add the frozen mogo and bring to the boil once more. Cover with a tight-fitting lid and cook over a medium heat until the mogo is fork tender, about 25 minutes. Drain the mogo into a colander and allow the steam to subside. Remove any tough, woody fibres from the mogo and chop into bite-sized pieces. Heat the oil in the large cooking pot you used for boiling the mogo. Add the ginger, chillies and asafoetida if using. Sauté for 30 seconds and then pour in the coconut milk and 800ml hot water. Season with salt and lemon juice. Bring to the boil and then add the cooked mogo. Cover with a tight-fitting lid and cook over a medium heat until the mogo softens more and the sauce turns a little thicker, a minimum of 25 minutes or up to 45 minutes. Stir often. While the mogo simmers, prepare the dry coconut chutney by mixing together the coconut, chilli, salt, sugar and lemon juice. In a separate bowl, stir together the grated raw mango, chilli powder and salt. Refrigerate the chutneys until required. Garnish with fresh coriander and ladle into bowls. Top with the chutneys, daal bhajia and crushed crisps. Notes This Coconut Mogo tastes best when it's topped with Daal Bhajia (lentil fritters) but in a pinch, you can use cooked falafel (shop-bought is fine). While the falafel do not have the exact same flavours, they do offer a similar texture to bhajia. Make this stew up to 3 days ahead and store in the fridge. Reheat until piping hot before serving. Suitable for home freezing. Defrost at room temperature or in the microwave. Ensure food is piping hot before serving. Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Feasts Cuisine: African fusion / Category: Stew Pin this recipe for later! If you like this, you’ll love my recipe for Mandazi (cardamom doughnuts) Soft and Fluffy Mandazi recipe Love Sanjana The post Coconut Mogo (Cassava in Coconut Milk) appeared first on Sanjana.Feasts.

South Indian dosa meets Lebanese garlic potatoes in this recipe for Batata Harra Dosa. It’s fresh, vegan and delicious with juicy pomegranate. What is batata harra? Batata harra, which translates to ‘spicy potatoes’ in Arabic, is a popular Lebanese side dish made with crispy fried or roasted potatoes tossed in a lemony garlic and coriander …

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South Indian dosa meets Lebanese garlic potatoes in this recipe for Batata Harra Dosa. It’s fresh, vegan and delicious with juicy pomegranate. What is batata harra? Batata harra, which translates to ‘spicy potatoes’ in Arabic, is a popular Lebanese side dish made with crispy fried or roasted potatoes tossed in a lemony garlic and coriander sauce. Like most heritage dishes, recipes will vary from home to home but the basic flavours usually remain straightforward. The sauce typically combines garlic, fresh coriander, olive oil, lemon juice, and spices like paprika creating a delicious balance of heat, tang, and fresh herbs. Enjoyed for its simplicity and bold flavors, batata harra is a common addition to mezze spreads and pairs well with grilled meats or can be enjoyed on its own. It reminds me so much of the simple Indian Bateta nu Shaak I ate growing up in my Gujarati home. My mum would always cook that as a weeknight dinner and we’d devour the fluffy potatoes with rotli and a side of plain yoghurt. Gujarati Bateta nu Shaak from my childhood This Batata Harra Dosa recipe is a coming together of all the flavours I truly love in a comfort dish. The garlicky-lemony potatoes paired with the crunchy rice and daal dosa is almost like the long-lost sibling of South Indian Masala Dosa. Who says fusion foods are half-baked ideas? This combination makes so much sense that I can’t believe I’ve never tried it before. What are dosa? How to make Paneer Dosa Lebanese-inspired Batata Harra Dosa Light and crispy Masala Dosa Dosa, a South Indian staple, is a thin, crispy crepe made from a fermented batter of rice and lentils. This savoury treat boasts a slightly sour and bitter flavour profile since it is ground with fenugreek seeds and fermented. Traditionally enjoyed for breakfast or as a snack, dosas are typically served hot, rolled up, and accompanied by chutneys and sambar (a lentil stew). They offer a gluten-free and vegan-friendly option that’s both versatile and super delicious. Try my recipes for Masala Dosa, Paneer Masala Dosa and Neer Dosa here. What’s the best pan for making dosa? A good quality pan will help you cook the dosa evenly and prevent the batter from sticking to the pan. Opt for the flattest well-seasoned cast iron or anodised aluminium tawa. In a pinch, you can also use a non-stick frying pan but the dosa may not be as crispy as cast iron-cooked dosa. Whats the best rice for Batata Harra Dosa? Idli rice (parboiled rice) has the ideal amount of starch for making dosa at home. Add a small amount of Basmati to heighten the aroma. If you can’t find idli rice, another short grain rice like sona masoori or even Thai Jasmine rice works well. You will also need white urad daal (skinless black gram). How to make Batata Harra Dosa: Step-by-step instructions See recipe card below for ingredients and full measurements. 1. Soak the rice and daal Soak the rice and white urad daal for at least 6 hours, or up to 8 hours. This will ensure the rice and lentils are well hydrated so they grind and ferment properly. 2. Grind the rice and daal separately before mixing The texture of the ground lentil batter should be perfectly smooth The texture of the ground rice batter should be a little grainy for crispy dosa The rice batter should be mostly smooth, but still a little grainy, like that of a gentle exfoliator. This will produce crispy dosa. It might seem tedious but this is the trick to getting the perfect, spreadable consistency for dosa. The daal, methi and poha batter should be totally smooth. Its’ viscosity is what gives the batter a uniform body. Mix the two batters together at the end using your fingers. The dual texture batters create the perfect dosa! 3. Ferment the batter The key to making a perfect dosa is to ferment the batter well. 8-10 hours will usually suffice, but if it’s cold, it can take longer. Fermentation helps to create the right texture and sour flavour of the dosa. Look for billowing air bubbles. Do not add salt until the very end, after the batter has fermented. Salt will slow down the fermentation process. Keep the dosa batter in a large, deep bowl, in a very warm place to encourage quick fermentation. Oh, and before stowing away, whip the batter with your fingers for 3-4 minutes. The heat from your hands warms it for speedy fermentation, too. 4. Make the Batata Harra Boil the cubed potatoes in plenty of water for 3-4 minutes. They do not need to be soft. Drain and allow to steam dry for 5 minutes. Toss with 3 tablespoons of olive oil and sprinkle with salt. Air fry at 180°C/355°F for 10-12 minutes or until they’re a medium golden brown and cooked through. You’ll need to give the air fryer basket a shake halfway through. Alternatively, you can oven roast or fry the potatoes. Set aside. Heat the remaining 2 tablespoons olive oil in a large pan. Add the garlic, lemon zest and red chilli. Sauté for 1-2 minutes until aromatic. Sprinkle in the paprika and add the lemon juice, coriander and parsley. Stir well and then quickly tip in the potatoes. Sauté for 3-4 minutes. The Batata Harra are now ready. 5. Spread and cook the dosa over a medium heat Once fermented, adjust the dosa batter to a thick, flowing consistency with some lukewarm water. Using a ladle, pour a spoonful of dosa batter on the tawa’s hot surface. Start from the centre of the tawa and use the ladle to spread the dosa batter thinly and evenly, in a circular motion. Add a teaspoon of oil around the sides of the dosa and on top of it. This will help to cook the dosa evenly, with a golden brown colour and also prevent it from sticking to the tawa. Cook over a medium-low heat for 3-4 minutes for the crispiest dosa. Once you spot the dosa starting to brown, the edges should start lifting away from the pan. If using cast iron or anodised aluminium, you might need to help it along using a spatula. Try not to prise the dosa from the pan – it will tell you when its ready by coming away by itself. Spoon a few dollops of the Batata Harra filling on top of the dosa and add garlic sauce, pomegranate seeds and extra coriander or parsley, if desired. Carefully begin to fold the dosa or roll it into a cylinder. The underneath should reveal a beautiful golden brown colour. Remove the dosa from the tawa and serve immediately. Batata Harra Dosa Recipe | How to make Lebanese-inspired Dosa with Batata Harra (Garlic and Chilli Potatoes) Yield: Serves 6 Batata Harra Dosa Print Learn how to make perfect, fusion Lebanese-style Indian Batata Harra Dosa. The dosa are stuffed with a potatoes cooked with chilli, lemon and garlic. So delicious! Add sweet pomegranate and garlic sauce to round off the flavours. Watch how to make dosa with my step-by-step recipe and video. From fermenting the dosa batter, to learning how to spread thin dosa, as well as dosa cooking techniques, this is the ultimate guide to making dosa at home. Prep Time: 1 day Cook Time: 45 minutes Total Time: 1 day 45 minutes Ingredients For the dosa batter 650g idli rice (parboiled short-grain rice) 175g Basmati rice 1 1/2 tbsp poha (flattened rice flakes) 115g urad daal (white) 1/2 tsp methi seeds (fenugreek) Oil or ghee for cooking the dosa For the Batata Harra filling 1kg potatoes, peeled and chopped into 1cm cubes 5 tbsp olive oil (divided) 1/2 tsp salt 1 red chilli, finely chopped 6 cloves garlic, minced 1 tsp sweet paprika Zest and juice 1 small lemon 2 tbsp chopped coriander 2 tbsp chopped parsley Optional extras for serving Toum (Lebanese garlic sauce) Extra fresh coriander or parsley Pomegranate seeds Instructions In a large bowl, mix together the idli rice and Basmati rice. Wash in plenty of cold water, changing the water 3-4 times. Top the bowl up with enough cold water to cover the surface of the rice by 3-4 centimetres. It doesn't matter exactly how much, just make sure it's plenty as the rice will bloat and absorb the water as it soaks. Cover the bowl and allow to soak for 6-8 hours. In a separate large bowl, mix the urad daal and fenugreek seeds. Repeat the washing process, changing out the water 3-4 times. Top the bowl up with enough cold water to cover the surface of the daal by 3-4 centimetres. It doesn't matter exactly how much, just make sure it's plenty as the daal will also absorb the water as it soaks. Cover the bowl and allow to soak for 6-8 hours. Drain both the rice and the daal. Reserve about 100ml soaking liquid from each. Keep the rice and daal separate at this stage. In a high-powered blender or wet grinder, grind the rice until it is of a flowing consistency, still with some very fine grains. You might need to scrape the blender down between blitzes to ensure even blade time. Do not add too much water. If your blender is struggling, add a tablespoon of water at a time. The aim of the game is to add as little water as possible. The batter should feel like very fine grains of salt when the batter is rubbed between the thumb and forefinger. If you're a visual learner, watch my recipe video to see the exact consistency required. Transfer the mixture to a large bowl. Next, grind the daal and methi mix, along with the poha. This time, you're looking for a very smooth batter with no gritty feeling when rubbed between the thumb and forefinger. Add this to the bowl along with the ground rice batter. Again, try to add as little water as possible whilst grinding. Use your fingers to whip the batters together until well combined. Cover tightly and keep the bowl in a warm place for 8-12 hours, until bubbly, risen and fermented. You will be able to smell when it's done (it will have a sour, beer-like smell). If you keep the bowl somewhere cooler, the batter will take much longer to ferment so try to pick a very warm spot. Also, ensure your bowl is deep enough as the batter will rise up and overflow in a small bowl. Once the mixture has fermented. add salt. Do not add salt prior to the batter reaching the correct stage as it will delay the fermentation process. For the total amount of batter, I added about 1 1/2 tsp salt but start off with less and taste before adding more. This is a personal choice. Adjust the consistency of the batter with a little bit of fresh water at a time. Beat with a ladle and check if it is of a thick, flowing consistency. Again, please refer to the video if you're not sure what I mean by this. When dropping the batter from a height it should billow off the ladle and flow like lava, slowed by the air bubbles inside. This is why it's important not to add too much water when grinding; You can always add water, but you can't take it out. The flavour and smell should be a happy kind of sour. Congrats, your dosa batter is now ready. Keep it covered and at room temperature until you're ready to use it. If you're not using it on the same day, you can also store it in the fridge for up to 3 weeks. It will become more sour over time, which adds to the delicious flavour. To make the Batata Harra: Boil the cubed potatoes in plenty of water for 3-4 minutes. They do not need to be soft. Drain and allow to steam dry for 5 minutes. Toss with 3 tablespoons of olive oil and sprinkle with salt. Air fry at 180°C/355°F for 10-12 minutes or until they're a medium golden brown and cooked through. You'll need to give the air fryer basket a shake halfway through. Alternatively, you can oven roast or fry the potatoes. Set aside. Heat the remaining 2 tablespoons olive oil in a large pan. Add the garlic, lemon zest and red chilli. Saute for 1-2 minutes until aromatic. Sprinkle in the paprika and add the lemon juice, coriander and parsley. Stir well and then quickly tip in the potatoes. Saute for 3-4 minutes. The Batata Harra are now ready. To cook the Batata Harra Dosa: For cooking Batata Harra Dosa, a large, flat tawa is preferable. Cast iron and anodised aluminium will give you the most golden finish, but they can be tricky to work with (the dosa can stick if the pan isn't properly seasoned). In any case, ensure cast iron is very well seasoned if you choose to use it. I use cast iron and anodised aluminium interchangeably. You can also make the dosa in a non-stick frying pan but the colour may not be quite as golden brown. Do not use ceramic-coated pans or stainless steel. Make the dosa as big or as small as you like. Start small if this is your first go. Heat the pan until it's smoking hot, a few minutes will do. Turn the heat down and flick it with some water to temper the heat. The water should sizzle and evaporate quickly. Rub the pan with an onion half dipped in oil (poke it onto a fork if you like). This is said to add flavour and stop the dosa from sticking. You can also just wipe the pan quickly with a paper towel dipped in oil. Pour the batter: Using a ladle, pour a spoonful of dosa batter on the tawa's hot surface. Start from the centre of the tawa and use the ladle to spread the dosa batter thinly and evenly, in a circular motion. Add a teaspoon of oil around the sides of the dosa and on top of it. This will help to cook the dosa evenly, with a golden brown colour and also prevent it from sticking to the tawa. Cook over a medium-low heat for 3-4 minutes for the crispiest dosa. Once you spot the dosa starting to brown, the edges should start lifting away from the pan. If using cast iron or anodised aluminium, you might need to help it along using a spatula. Try not to prise the dosa from the pan - it will tell you when its ready by coming away by itself. Spoon a few dollops of the Batata Harra filling on top of the dosa and add garlic sauce, pomegranate seeds and extra coriander or parsley, if desired. Carefully begin to fold the dosa or roll it into a cylinder. The underneath should reveal a beautiful golden brown colour. Remove the rolled masala dosa from the tawa and serve immediately. Repeat the process for the remaining batter, wiping the pan with a lightly-oiled paper towel or cut onion each time. Remember to heat the pan sufficiently each time. Keep the dosas warm in a low oven for 15-20 minutes if you need to. Any longer and they will dry out. Notes For a sharp finish, add a drizzle of pomegranate molasses along with the garlic sauce. Batata Harra Dosa are best eaten straight away. If you must reheat them, try popping them back onto the tawa or in a frying pan with a little butter or ghee to crisp them up again. Be sure to heat through thoroughly. Use this dosa recipe to make plain dosa (Sada Dosa), ghee dosa, butter dosa or even Uttapam. Spread the batter very thinly for an excellent Paper Dosa. The dosa batter can be made in advance and kept in the fridge for up to 3 weeks. You can prepare the potato filling 24 hours ahead, if necessary. Experiment and try adding your favourite toppings to make customised dosa. Nutrition Information: Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 746Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 22mgSodium: 835mgCarbohydrates: 114gFiber: 10gSugar: 15gProtein: 20g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Feasts Cuisine: Indian / Category: Indian Breakfast Recipes Pin this recipe for later! If you like this, you’ll love my recipe for Paneer Masala Dosa How to make Paneer Masala Dosa 24 Indian Breakfast Recipes Worth Getting Out of Bed For 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 Batata Harra Dosa appeared first on Sanjana.Feasts.

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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...

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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. Recipe 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. 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 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.

serves 6 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...

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serves 6 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. Recipe 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. Ingredients 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 Directions 1 – 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. 2 – 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. 3 – 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. 4 – 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. 5 – 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.

Makes 16 wings 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...

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Makes 16 wings 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 Recipe 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! Ingredients 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 Vegan Ranch Dressing (bonus recipe below the directions!) Directions 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: 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 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.

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. Recipe 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. 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 Directions 1 – 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. 2 – 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. 3 – 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. 4 – 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. 5 – Add thyme, bay leaves, smoked paprika, and salt and toss around for a minute. 6 – 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. 7 – 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. 8 – 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. 9 – 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.

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!

Makes 16 wings It’s wing season! Any vegan ingredient I look at becomes a wing in my mind. Tempeh wings are magical not just because they’re so yummy, but also because breading isn’t necessary! They crisp up nicely when shallow fried all on their own, then just need to be smothered in sauce. If I...

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Makes 16 wings It’s wing season! Any vegan ingredient I look at becomes a wing in my mind. Tempeh wings are magical not just because they’re so yummy, but also because breading isn’t necessary! They crisp up nicely when shallow fried all on their own, then just need to be smothered in sauce. If I were a wing sommelier, I would have a lot to say about the combination of tempeh and peanuts. Something like “tempeh’s funky and nutty flavor is contrasted yet enhanced by this sweet, tangy, surprisingly savory peanut sauce.” This recipe comes together quickly, in about 30 minutes; while the tempeh wings are cooking, the sauce comes together in the blender and then you’re at the finish line. Recipe notes: ~If I were to serve these in a restaurant, I would shallow fry in cast iron. However, on a weeknight, if I have no one to impress, tempeh is a prime candidate for air frying. You should still, coat them with a little coconut first to crisp the edges and and sprinkle with a little salt to enhance the flavor. About 15 minutes on medium should do it! Ingredients 16 oz tempeh (2 8-oz blocks) 3 tablespoons refined coconut oil, and more as needed 1 teaspoon salt For the peanut sauce: 1 teaspoon minced fresh ginger 1 teaspoon toasted sesame oil 3 cloves garlic, minced 1/2 cup warm water, plus more to thin 1/2 cup natural peanut butter 1/4 cup fresh lime juice 2 tablespoons tamari 2 tablespoons sriracha 3 tablespoons agave 1/2 teaspoon salt To serve: Extra sriracha for drizzling to taste (optional) 1 cup thin sliced radishes 1/2 cup roasted salted peanuts, chopped Fresh cilantro sprigs Lime wedges Directions Cut each tempeh block into 8 triangles. The best way to do this is cut it in half widthwise, then cut those halves in half widthwise. Now you’ll have 4 stout rectangles. Cut each rectangle corner to corner to form the triangles. Preheat a cast iron pan over medium high heat. Sprinkle 1/4 teaspoon salt into the pan, followed by about 3 tablespoons of coconut oil, or enough to form a thin layer. Place tempeh triangles in the oil. Let fry for about 5 minutes, until nicely crisped. Place a little coconut oil, about a teaspoon, on the top side of each tempeh wing. Sprinkle with the remaining salt, flip and cook for 5 more minutes Make the sauce by blending all sauce ingredients in a small blender until completely smooth. Transfer peanut sauce to a large mixing bowl. While the wings are still hot, place them in the sauce and use tongs to toss until fully coated. Place radishes artfully on a serving tray. Transfer wings to the tray. Drizzle on any remaining sauce from the bowl. Drizzle with sriracha, sprinkle on peanuts, and top with cilantro sprigs. Serve with lime wedges for squeezing.

Get 50% off your first order of CookUnity meals — go to https://cookunity.com/babish50 and use my code BABISH50 at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video! For recipes and more, visit https://www.babi.sh Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X 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 1:23 - Daemonbraü 3:15 - Morning Vitamins 4:38 - (Po)tato Eggncheese 5:56 - Nutter N' Crème 6:53 - Geramont "Pizza" 8:23 - Mole Munchies 9:46 - Special Dog 10:48 - Bite Sized Munchies 11:52 - Lazy Tuna Rice 13:01 - Polluted Lake (Captain Planet is Crying) 15:16 - Unknown 16:57 - Cheese and Why? 18:00 - Reesedillla 20:22 - Miso Oats 21:25 - PB&J Burger 22:37 - Midnight Snack of a Broke Student 23:48 - Microwaved Pork Floss Quesadilla 24:40 - Cajun California Roll Sandwich 25:35 - Apples & Soy Sauce 26:28 - Potato Chip Treats 28:39 - Bootleg Cacio e Pepe 30:02 - Peatos 31:12 - I Am Hungry at 3 32:30 - Cast Iron Pie 33:09 - Final Rankings

#ad - A huge thanks to Fallout 76 for partnering with us on this video so that we could make a full Fallout-inspired feast. Celebrate Fallout Day by playing Fallout 76 for free on PC, Xbox, and PlayStation now through October 29! https://ad.doubleclick.net/ddm/trackclk/N880306.5484400BABISHCULINARYUNI/B32776467.406479650;dc_trk_aid=598326930;dc_trk_cid=224015240;dc_lat=;dc_rdid=;tag_for_child_directed_treatment=;tfua=;gdpr=$%7BGDPR%7D;gdpr_consent=$%7BGDPR_CONSENT_755%7D;ltd=;dc_tdv=1 Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X 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

For recipes and more, visit https://www.babi.sh Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X 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 0:52 - Chicken & Stars 1:49 - Vegetable Beef 2:45 - Old Fashioned Vegetable 3:56 - Creamy Tomato 5:03 - Minestrone 6:17 - French Onion 6:50 - Chicken Wonton 7:44 - Chunky Legend-Edition Classic Chicken Noodle 9:31 - Cream of Chicken with Herbs 10:48 - Cream of Mushroom 11:53 - Cream of Potato 12:43 - Cream of Shrimp 13:49 - Cream of Bacon 15:10 - Cream of Celery 16:30 - Cheddar Cheese 17:56 - Spicy Nacho Cheese 19:44 - Grilled Cheese and Tomato 21:10 - Spicy Buffalo-Style Cream of Chicken 22:45 - Split Pea with Ham & Bacon 24:37 - Home Style Broccoli Cheddar 26:17 - Home Style Mexican-Style Street Corn 27:32 - Home Style Mexican-Style Chicken Tortilla 29:13 - Home Style Caribbean-Style Jerk Chicken 30:17 - Home Style Italian-Style Chicken with Turkey Meatballs 31:24 - Home Style Italian-Style Wedding Soup 32:47 - Chunky Chicken, Broccoli, Cheese with Potato 33:58 - Chunky Classic Chicken Noodle 34:44 - Chunky Chicken Tortilla 35:58 - Chunky Old Bay Clam Chowder 37:44 - Chunky Chicken & Sausage Gumbo 38:45 - Chunky Savory Pot Roast 39:41 - Chunky Cheesy Jalapeño Burger 41:36 - Chunky Texas-Style BBQ Burger 42:52 - Chunky Spicy Sirloin Burger 43:55 - Chunky Wicked Thai-Style Chicken, Rice, and Vegetables 45:52 - Chunky Spicy Nashville-Style Hot Chicken 48:10 - Final Rankings

#ad - Thank you Fallout 76 for partnering with me on this video. Play Fallout 76 on PC, Xbox, and PlayStation: https://ad.doubleclick.net/ddm/trackclk/N880306.5484400BABISHCULINARYUNI/B32776467.406479650;dc_trk_aid=598326930;dc_trk_cid=224075497;dc_lat=;dc_rdid=;tag_for_child_directed_treatment=;tfua=;gdpr=$%7BGDPR%7D;gdpr_consent=$%7BGDPR_CONSENT_755%7D;ltd=;dc_tdv=1 For recipes and more, visit https://www.babi.sh Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X 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

Today on Anime with Alvin, Alvin's making the Russian roulette takoyaki from Dragon Ball Super! Follow Alvin Zhou on Instagram: instagram.com/alvin.zhou Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X 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

Get one month of free therapy with our sponsor BetterHelp ➔ https://betterhelp.com/babish/ If you've been waiting to try therapy, now is a great time. This free month offer is only available for a limited time for World Mental Health Day. For recipes and more, visit https://www.babi.sh Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X 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 0:49 - Ring Pop 2:15 - Root Beer Barrel 3:02 - Baby Ruth 3:37 - Milk Duds 4:15 - Sour Balls 4:52 - Bean Boozled 6:56 - Smarties 7:34 - Sweet Tarts 8:28 - Crunch 6:49 - Blow Pops 9:33 - Haribo 10:01 - Rolo 10:50 - Sour Patch Kids 11:11 - Jawbreakers 12:27 - M&M's 13:03 - Peanut M&M's 13:15 - Nerds 13:54 - Nerds Gummy Clusters 14:22 - Trolli 14:52 - Fruit Chews 15:47 - Tootsie Roll 16:15 - Tootsie Pop 17:18 - 3 Musketeers 18:07 - York Peppermint Patty 18:45 - Brach's Pumpkins 19:09 - Candy Corn 20:21 - Twizzlers 21:31 - Butterfinger 22:09 - Banana Chew 22:33 - Turtles 23:00 - Pop Rocks 24:15 - Warheads Popping Candy 24:51 - Dots 25:22 - Hershey's 26:05 - Hershey's Special Dark 26:27 - Skittles 27:26 - Lifesavers 28:06 - Mounds 28:44 - Almond Joy 28:51 - 100 Grand 30:10 - Laffy Taffy 31:13 - Black Forrest Gummy Bears 32:03 - Reese's 33:07 - Reese's Pieces 33:50 - Swedish Fish 34:37 - Starburst 35:19 - Jolly Rancher Gummies 35:59 - Jolly Ranchers 36:53 - Heath 37:38 - Mr. Good Bar 38:05 - Lollipop 38:43 - Double Bubble 39:44 - Milky Way/Snickers 40:32 - Krackle 40:47 - Twix 41:20 - KitKat 41:56 - Sweet Tart Ropes 42:53 - Final Rankings

On this very special episode of Binging, I had the honor of making dishes from The West Wing for some very special guests at The White House: Martin Sheen, Richard Schiff and Dr. Jill Biden. Stream The West Wing on Max: https://www.max.com/shows/west-wing/31fff0eb-9628-4b27-9be0-1669c440f210 Music: "Juparo" by Broke for Free https://soundcloud.com/broke-for-free For recipes and more, visit https://www.babi.sh Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X 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. Mero’s new YouTube channel @accordingtothekid For recipes and more, visit https://www.babi.sh Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X 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 2:43 - Bagel & Cream Cheese 4:04 - Gatorwine Intermission 4:52 - Egg & Cheese 6:01 - Bacon, Egg, & Cheese 6:58 - Sausage, Egg, & Cheese 7:52 - Pastrami, Egg, & Cheese 8:14 - Tuna Panini 9:23 - Turkey Cheese Panini 10:05 - Chicken Bacon Panini 11:57 - Pastrami Panini 12:56 - Grilled Cheese 14:02 - B.L.T. 15:04 - Philly Cheesesteak 16:00 - Buffalo Chicken 16:58 - BBQ Chicken 18:16 - Jerk Chicken 20:21 - Chicken Cutlet 21:06 - Roast Beef 21:56 - Chopped Cheese 22:24 - "Greek" Wrap 23:48 - Mushroom Wrap 25:15 - Gyro 25:15 - Buffalo Chicken Wrap 26:43 - Falafel Wrap 27:23 - Chicken Caesar Wrap 29:02 - Final Rankings

Thank you to Bombas for sponsoring this video! One Purchased = One Donated, so head to https://bombas.com/babish and use code babish20 at checkout for 20% off your first purchase. Today on Anything with Alvin, we're making a famous Portuguese sandwich: Francesinha. This sandwich fuses French and Portuguese cuisine and is known as a "Little French" sandwich or a Portuguese croque monsieur. Follow Alvin Zhou on Instagram: instagram.com/alvin.zhou Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X 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

Khlav Kalash, a culturally-ambiguous (and apparently-disgusting) street food, has long haunted me: I mean how do you make hairy meat on a stick? After years of research, I think I've finally found the answer. No, it's not real hair. It's meat hair. Music: "XXV" by Broke for Free https://soundcloud.com/broke-for-free For recipes and more, visit https://www.babi.sh Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X 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

“To retain a Michelin star I think you have to continuously be creative while maintaining your standard. We have retained our Star for eleven years, twelve will be this year.” Today, Bon Appétit spends a day on the line with Chef Camari Mick, executive pastry chef at The Musket Room in NYC. The Musket Room has retained its Michelin Star for eleven impressive years and is also the only Michelin Star restaurant to be managed by a completely woman-led team. 00:00 Intro 01:27 Making Soy Sauce Ice Cream 03:10 Curing Egg Yolks 05:50 Smoking Soy Sauce Ice Cream 06:44 Research and Development 10:19 Managerial Tasks 11:21 Managers Meeting 12:30 Final Tasting 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, Michelin-trained chef, Eric Huang, demonstrates how he cooks quick and easy chicken fried rice. Huang mastered the art of fine dining by training in Michelin-starred restaurants for 10 years before opening Pecking House in NYC, but even top chefs still love the simple dishes easily made at home. 00:00 Intro 01:07 Prepping the Chicken 03:06 Prepping the Rice 05:00 Prepping the Mix-Ins 07:42 Cooking the Rice 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.

Smashburgers were the original hamburgers and Hamburger America is bringing them back. 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.

“We’re located in a food court called Mercado la Paloma. This is definitely the cheapest Michelin Star meal you can get in Los Angeles.” Today, Bon Appétit spends a day on the line with the Chef Gilberto Cetina, owner of Holbox. America’s first Mexican Marisquería to receive a Michelin Star, Holbox serves out of a food court in Los Angeles and is the city’s cheapest Michelin meal. 00:00 Intro 01:06 Checking Inventory 02:43 Cutting Tuna 04:26 Check Deliveries 05:50 Setting Up the Grill 06:56 Cutting Octopus 08:18 Prepping Abalone 10:47 Lunch Service 12:16 Hot Kitchen 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 Lucas Sin at a traditional fly restaurant in Chengdu, China, to try hui guo rou, or twice-cooked pork. Although this fly restaurant has no menu and only opens for lunch, locals love it, earning it a legendary reputation. 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.

We challenged Chris Morocco to recreate chef Wolfgang Puck's chicken pot pie recipe in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with with only his other senses to guide him. 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, one of NYC’s best Italian chefs, Angie Rito, demonstrates how she cooks the perfect chicken parmesan. As co-founder of Don Angie and San Sabino, Rito has mastered the art of Italian fine dining, but even top chefs still love the classic dishes easily made at home. Learn more about chef Angie Rito's chicken parm dos and don't here: https://www.bonappetit.com/story/chef-tips-for-chicken-parm 00:00 Intro 00:32 Prepping the Chicken 02:10 Making the Sauce 04:37 Breading the Chicken 07:49 Frying the Chicken 08:58 Assembly 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.

Sommelier André Hueston Mack is back for another episode of World of Wine, this time testing 13 gadgets designed to make opening a bottle of wine at home much easier. 00:00 Intro 00:29 Butler’s Friend 01:44 Travel Corkscrew 03:02 Waiter’s Corkscrew 04:33 Craighill “Best” Wine Key 05:55 Durand Corkscrew 07:27 Winged Corkscrew 08:39 Rabbit Lever Corkscrew 09:49 Tyzine Air Pump Bottle Opener 11:48 Automatic Pressurized Bottle Opener 13:31 Imbibe & Indulge Champage Lever 14:40 Vacu Vin Champagne Opener 15:41 Peugeot Automatic Corkscrew 16:45 Sekhina Pét-Nat Opener Butler's Friend https://amzn.to/3XCYvKY Travel Corkcscrew https://amzn.to/4gzs8W9 Waiter's Corkscrew https://amzn.to/4gBkHOi Craighill "Ratchet" Wine Key https://fave.co/3Y0bVSU The Durand https://amzn.to/3TGYsMY Winged Corkscrew https://amzn.to/3XwVgVe Rabbit Lever Corkscrew https://amzn.to/3XATHpz Vertical Lever Corkscrew https://amzn.to/4eztFcV Champagne Lever https://amzn.to/3ZDjQGJ Champagne Opener https://amzn.to/3XWxZ0B Air Pump Bottle Opener https://amzn.to/3XSTSxH Automatic Pressurized Bottle Opener https://amzn.to/4eis0sB Automatic (electric) Corkscrew https://amzn.to/4egGid8 PetNat Opener https://amzn.to/4eEYpJR 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.

“It takes people months, sometimes up to a year to secure their reservation here at Tatiana.” Today Bon Appétit spends a day on the line with chef Kamat Newman, Chef de Cuisine at Tatiana in New York City's Lincoln Center. Founded by chef Kwame Onwuachi, Tatiana combines Afro-Caribbean influence and popular New York dishes and is fast becoming one of the city’s toughest reservations to get. 00:00 Intro 01:13 Checking Overnight Stocks 03:17 Junior Sous Chef Check In 05:42 Short Rib Prep 08:42 Making Egusi Stew 11:18 Setting Up Service Kitchen 14:27 Final Service Prep 15:32 Pre-Shift Meeting 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.

“I never know entirely what my menu’s going to look like when I wake up. We change the menu every day–it’s a reflection of what’s coming out of our local waters and local farms.” Today Bon Appetit spends a day on the line with James London, chef and owner of Chubby Fish in Charleston, South Carolina. This dock-to-table restaurant serves some of the freshest seafood in the city and revolves its menu around whatever comes out of the waters and farms each day. 00:00 Intro 00:54 Fish Delivery 02:38 Fish Prep 05:24 Shrimp Pickup 06:51 New Restaurant Construction 08:20 Prep Caviar Sammich’ 09:11 Pre-Service Meeting 09:43 Service Director: Ian Stroud Director of Photography: David Keller Editor: Misa Qu Featuring: James London Creative Producer: Christie Garcia Line Producer: Joe Buscemi Associate Producer: Oadhan Lynch Production Manager: Janine Dispensa Production Coordinator: Fernando Davila Camera Operator: Keith Bradshaw Assistant Camera: Pat Black Audio Engineer: Keanan Nelson Production Assistant: Sarah MacDonald Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Justin Symonds 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 will join Chef Akira Shirayama at his restaurant, Yorozu, in Tokyo to observe his mastery of aged sushi. The best sushi isn’t always the freshest–Shirayama has invented methods for aging nearly 1000 varieties of fish, earning him a Michelin Star. At his six-seat restaurant hidden in a nondescript apartment building, guests can enjoy an omakase tailored to them by the sushi master himself. 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 Lucas Sin in Chengdu, the capital of China’s Sichuan Province, to try some of the city’s favorite dumplings. Auntie’s Private Dumplings are made fresh each day in the owner’s home kitchen, served from the living room, and loved by the locals. 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.

“The hanging meats in the windows, the crispy whole pork, the soy sauce chicken–that’s my definition of BBQ. I also wanted to showcase Carolina-style BBQ so incorporating smoke into Chinatown-style BBQ.” Today Bon Appetit spends a day on the line with Shuai Wang, chef and owner of King BBQ in North Charleston, Carolina. At his restaurant, Wang puts a southern spin on his Chinatown-style dishes inspired by his years living in Flushing, New York. 00:00 Intro 00:40 Light Smokers 03:34 Seasoning Ribs 06:06 Duck and Rib Butchering 07:49 Work on Specials 09:03 Advertise Special 09:47 Shrimp Toast 12:08 Rotating Ribs 13:46 Lunch 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.

We challenged Chris Morocco to recreate chef Sheldon Simeon's loco moco in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with with only his other senses to guide him. 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.

At the heart of every restaurant is its hardworking employees. Bon Appétit goes behind the scenes at Caesar’s Bacchanal Buffet in Las Vegas to meet every worker responsible for running the city’s largest buffet. With a menu of 240 dishes and serving 4000 guests each day–meet the faces behind the many meals. 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.

I'm calling these meatballs the new arancini because they are that good!! All the flavors of a classic chicken farm in a fun meatball form that everyone will devour! RECIPE: For the Meatballs: 1 lb of Ground Chicken 1 Egg 1/2 cup of Breadcrumbs 1/2 cup of Milk 2 Cloves of Garlic, minced or grated Fresh Chopped Parsley Good Hefty Pinch of Garlic and Herb Seasoning 1/2 cup of Grated Parm Salt and Pepper to taste 4oz of Low Moisture Mozzarella cut into small cubes, about 16 For the Coating: 3/4 cup of Breadcrumbs 3/4 cup of Panko 1/2 cup of Grated Parm 1 cup of Flour 2 Eggs 1/4 cup of Milk Salt and Pepper to taste Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:45 - Make the Meatball Mixture 03:15 - Prep your Dredging Station 04:20 - Form your Meatballs 05:47 - Fry Meatballs 07:45 - Dig in Fan Mail: PO Box 300 Minotola NJ 08341 #chicken #meatballs #recipes

Come join us for some Fall food fun!!

This is it, the BEST NY style pizza made right in your own kitchen. Its got eh crispy crust, the perfect blend of cheese and sauce and one you get the technique down, you'll be hooked on making it on repeat! RECIPE: For the Dough: 5 Cups of Bread Flour 1.5 tsp of Instant Yeast 1 Tbsp of Granulated Sugar 1 Tbsp of Coarse Kosher Salt 2 1/4 Cups of Warm Water For the Sauce: 28oz of Tomato Passata 2 Cloves of Grated Garlic 2 tsp of Sugar Oregano to taste Salt to taste 2 Tbsp of Extra Virgin Olive oil For the Cheese: Equal Parts of Whole Milk Mozzarella and Part Skim, make sure it's the low moisture vacuum packed kind. Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:10 - Start the Dough 04:15 - Form the Dough Balls 09:01 - Make the Sauce 11:00 - Cheese Explanation 12:15 - Make the Pizza 15:25 - Bake the Pizza 18:00 - Dig In Fan Mail: PO Box 300 Minotola NJ 08341 #pizza #dinner #recipes

A fantastic main that would be sensational at this time of year and if you ask me, special enough to serve at any Holiday table! RECIPE: 4 Bone-in, Skin-on Chicken Thighs (this works well with 6 as well) Olive Oil 2 Cloves of Garlic, minced 1 cup of Apple Cider 1/2 cup of Chicken Stock 2 Tbsp of Brown Sugar Few Dashes of Worcestershire Sauce 2 Apples, Cut into large chunks 1/2 cup of Frozen Cipollini (or pearl) Onions, thawed 2 tsp of Balsamic Vinegar 2 tsp of Whole Grain Mustard Fresh Rosemary Fresh Thyme Salt and Pepper, to taste Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:00 - Season the Chicken 01:21 - Sear Chicken 04:48 - Start the Sauce 07:26 - Add Apples and Onions 08:46 - Add Chicken to the Sauce 09:56 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341 #chickenrecipe #dinner #cooking

The most decadent bread pudding you'll ever have, perfect for this time of year! RECIPE: For the bread pudding: 1 Loaf of Challa Bread, cut into thick slices 1 cup of Heavy Cream 1 cups of Whole Milk 15oz Can of Pumpkin Puree 1/2 cup of Granulated Sugar (or vanilla sugar if you have it) 5 Eggs 1 Tbsp of Vanilla Extract 1 Tbsp of Pumpkin Pie Spice Pinch of Salt For the sauce: 1/2 cup (one stick) of Unsalted Butter, softened at room temperature 1/2 cup of Granulated Sugar 1/2 cup of Brown Sugar 1 cup of Heavy Cream 1 cup of Chopped Pecans 1/2 tsp of Salt 1 Tbsp of Vanilla Extract Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:37 - Prep Bread 01:07 - Make the Custard 02:48 - Assemble Bread Pudding 03:28 - Bake Bread Pudding 04:25 - Make the Sauce 06:13 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341 #dessert #holiday #recipes

An absolute crowd favorite especially at this time of year! There is simply NO better pretzel out there, one bite and you will agree! RECIPE: 4.5 cups of All Purpose Flour 2 1/4 tsp of Instant Yeast 2 Tbsp of Sugar 1 Tbsp of Coarse Kosher Salt (use only 2 tsp if using fine salt) 1 1/2 cups of Warm Water 2 Tbsp of Melted Butter 4oz of shredded Mozzarella 4oz of shredded Gouda For the Egg Wash: 1 Beaten Egg Pretzel Salt or Coarse Kosher Salt For the water bath: 10 cups of Water 1/3 cup of Baking Soda For the beer and cheese dip: 4 Tbsp of Unsalted Butter 4 Tbsp of All Purpose Flour 1 cup of Milk 1/2 cup of Beer, I use Yingling Few Dashes of Worcestershire Sauce 1 Tbsp of Whole Grain Mustard 4oz of Sharp Cheddar, shredded fresh 4oz of Swiss, shredded fresh Salt and Pepper to taste Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:25 - Make the Dough 03:22 - Divide the Dough 05:38 - Form the Pretzels 08:53 - Cook the Pretzels 11:49 - Make the Cheese Dip 14:53 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341 #meatballs #dinner #recipes

I absolutely love the flavors of a classic French onion soup and if you know me, you know I also LOVE meatballs! This dish combines 2 of my favorites and I promise you, you will be making these all fall and winter, the gravy is so scrumptious you will want to eat it with a spoon! RECIPE: For the Meatballs: 1 1/2 lb of 85% Ground Beef 1 Egg 1/2 cup of Milk 1/2 cup of Breadcrumbs Handful of Parsley, very finely minced Fresh Thyme 2 cloves of Garlic, minced or Grated 1/2 cup of Freshly Grated Swiss of Gruyere 1/2 cup of Freshly Grated Parm Salt and Pepper to taste For the Gravy: 1 Tbsp of Olive Oil 2 Tbsp of Unsalted Butter 2 Yellow Onions, thinly sliced 1 Tbsp of Brown Sugar Drizzle of Balsamic Vinegar, about 2 tsp 1/2 cup of Dry White Wine or Sherry 2 1/2 cups of Beef Stock Few Dashes of Worcestershire 1 cup of Shredded Swiss or Gruyere 1/2 cup of Shredded Mozzarella Fresh Chopped Parsley Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:45 - Start the Meatballs 04:00 - Roll Meatballs 05:28 - Start Caramelizing Onions 06:55 - Make the Gravy 09:07 - Add Meatballs in Gravy 10:03 - Add Cheese 12:07 - Dig In Fan Mail: PO Box 300 Minotola NJ 08341 #meatballs #dinner #recipes

My all time favorite one pot cheesy mac that you will absolutely go crazy over! IT combines 2 of my favorite things and I just can't wait for you to try, I just know you will be putting this recipe on repeat for weeks to come! RECIPE: 1 Tbsp of Olive Oil 1 Tbsp of Unsalted Butter 1lb of Chicken Breast, cut into bite size pieces 1 Shallot, minced 2 Cloves of Garlic, minced Garlic and Herb Seasoning, to taste Paprika or Cajun Seasoning, to taste 1/3 cup of Buffalo Sauce 12oz of Cavatappi Pasta 3 cups of Whole Milk 1 cup of Chicken Stock 1 cup of Heavy Cream 2 cups (8oz) of Grated Sharp Cheddar Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:46 - Season Chicken 01:13 - Sauté Chicken 02:39 - Add Buffalo Sauce 03:16 - Start Mac and Cheese 04:50 - Add Pasta 05:50 - Assemble the Mac 07:15 - Dig In Fan Mail: PO Box 300 Minotola NJ 08341 #macandcheese #dinner #cooking

A delicious light but rich soup you'll make all year long! It's particularly great on this early autumn days where it's not necessarily cold enough for a rich heavy soup but just right for a bowl of this light and delicious option. Feel free to add more protein if you'd like! RECIPE: 2 Tbsp of Extra Virgin Olive Oil 1 Yellow Onion, diced 3 Stalks of Celery, diced 1 Large Head of Cabbage, trimmed, chopped and washed 1 14.5oz can of Cannellini Beans, drained and rinsed Fresh Thyme 10 cups of Chicken or Veggie Stock 1/2 cup of Orzo Juice of 1 Lemon, about 4 tbsp or as much or as little as you like Salt and Pepper to taste Fresh chopped Parsley Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:44 - Start cooking 02:00 - Sauté Onions 02:32 - Prep Cabbage 03:08 - Add Cabbage in 04:03 - Assemble Rest of the soup 05:25 - Add Orzo 06:18 - Finish Soup 07:15 - Dig In Fan Mail: PO Box 300 Minotola NJ 08341 #healthyfood #dinner #cooking

A great under 30 minute meal your family will love and best part, minimal cleanup! Easy, quick and very versatile, feel free to switch out the flavors of the pierogies and the sausage to any protein you prefer and adjust the cooking time accordingly! RECIPE: 16oz box (or bag) of Classic Potato and Cheddar Pierogies 7oz of Kielbasa, cut into coins 1 Yellow Onion, thinly sliced 1 cup of Chicken Stock 3oz of Softened Cream Cheese Pinch of Garlic and herb Seasoning 4oz of Shredded Sharp Cheddar Fresh Chopped Parsley 2 Scallions, sliced Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:47 - Searing Kielbasa 02:20 - Sauté Onions 03:08 - Make the sauce 04:30 - Add Pierogis In 05:25 - Add Cheese 07:17 - Dig in! Fan Mail: PO Box 300 Minotola NJ 08341 #easyrecipe #dinner #cooking

Come join us for some party food fun!!

The coziest time of year is upon us and as a summertime girly, I try to hold on to the vibrant, sweet and beautiful produce of summer as long as possible ad this tomato bisque really does a great job at incorporating both the vibrant produce and cozy vibes. Its the ultimate recipe in my opinion and I just know one you make it this way you'll never make it another way again! RECIPE: 1 lb of Vine Ripe Tomatoes, halved or quartered depending on the size 1/2 of a Red Onion, thickly sliced 4 Cloves of Garlic, smashed and peeled Olive Oil Drizzle of Balsamic Vinegar Salt, to taste For the remaining soup: 2 Tbsp of Olive Oil 1 Yellow Onion, diced 2 Large Carrots (or 3 medium ones) peeled and cut into large pieced 2 Stalks of Celery, cut into large pieces 1 Large Russet Potatoes, or 2 small ones 28 oz can or San Marzano Or Plum Tomatoes 4 cups of Chicken or Veggie Stock 1 Tbsp of Italian Seasoning Salt and Pepper to taste1 cup of Heavy Cream Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:38 - Prep Tomatoes 03:36 - Roast Tomatoes 03:56 - Start Base Soup 06:20 - Build The Soup 08:20 - Blend and Finish Soup 10:04 - Dig in! Fan Mail: PO Box 300 Minotola NJ 08341 #souprecipe #dinner #cooking

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. Full Story: https://www.seriouseats.com/recipes/2020/10/mussels-escabeche.html For more recipes from Jenny Dorsey:https://www.seriouseats.com/user/profile/chefjennydorsey You Might Also Like... Charred Brussels Sprouts and Leek Muchim With Coffee-Dijon Dressing: https://youtu.be/SVxCS6Omahw 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 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.

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.

Full Story: https://www.seriouseats.com/2015/01/how-to-mince-chop-garlic-microplane-vs-garlic-press.html Daniel Gritzer does not mince words when it comes to garlic. In this video, he presses through camera gimbal issues and cuts right to the chase on his 3 recommended methods to mince your garlic. You Might Also Like... French Onion Soup Tarte Tatin: https://www.youtube.com/watch?v=q9lPMmbeIak Creamed Shishito Peppers: https://www.youtube.com/watch?v=1wuJAhiPQNg Our Favorite Way To Cook Asparagus: https://www.youtube.com/watch?v=MDV8HsPDSVo 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. #SeriousEats #Mince #Garlic