Recipes

A baker, photographer, cookbook author and teacher.

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

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

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

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

Hello friends, and welcome to another fine Sunday.

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

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

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

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

Friends, hi! Welcome to another fine Sunday. We are fortunate, indeed.

This week, I’m thrilled to hand the mic to a new voice in our Sunday lineup, though chances are, you already know her. This week’s post is written by my friend, the incredibly talented photographer behind the blog, and my favorite Aquarius: Karlee Sisler Flores.

Karlee is one of the funniest, most grounded, wildly creative people I know.

Continue reading The Sunday Scroll: Karlee Edition at Joy the Baker.

Hello friends! Whew, I never thought how grateful I would be to write the words “hello friends” again. It’s been a whirlwind few months for me, so much so that I’m going to bullet point the highlights/lowlights.

• First off, I moved to a cute little apartment in Lincoln Square!… because Bre and I are no longer together. Breakups and moving are in a category all their own, and I don’t recommend them together, but I’m still here, so that’s a win.

Continue reading Catching Up at Joy the Baker.

Happy July! I love July. It’s hot enough to get in the pool at any hour, the days feel long and languid, and we are in the sticky slowness of summer. I’m doing my best to savor it. 

Savoring feels extra important this summer. The last time I was here, I shared that I was promoted to vice principal. This time, I’m happy to share that I graduated from my Master of Fine Arts in Writing program with a degree in fiction and nonfiction.

Continue reading MFA to SPF at Joy the Baker.

In lieu of a summer bucket list, I’ve made one singular seasonal goal. It’s related to my side quest as a self-proclaimed Pool Dad: I’d like to learn how to dive. Not belly-flop off a boat or tiptoe into the shallow end like I’ve done for the past 44 years. I’m talking about a proper, casual, arms-first, toes-pointed, clean-arc dive that says something like, “Oh this? I summer in Maine.”  

As a kid, I took swim lessons in my neighbor’s freezing pool and simply refused to do what the instructor asked.

Continue reading Let’s Dive In (Literally) at Joy the Baker.

This strawberry icebox cake is the ultimate no-bake summer dessert layered with fresh strawberries, malted whipped cream, and vanilla wafers for a nostalgic treat that’s cool, creamy, and as easy as layering ingredients in a loaf pan.

We’ve officially entered that season where I start side-eyeing the oven like, Do I really need you to be on right now? The answer, thankfully, is no—not when there’s icebox cake.

Continue reading Strawberry Malt Icebox Cake at Joy the Baker.

Friends, hello!

I’m taking a little pause this Sunday. I need a moment to gather my thoughts, catch my breath, and dry out a bit from a very soggy week here in Texas.  I’m currently sitting at the kitchen table with a crisp Diet Coke hoping it inspires even just a hint of ambition towards the last of the week’s to do list.

I’m also deep in the weeds writing two very different essays—one about motorcycle riding, the other about fertility.

Continue reading Just a Quick Pause at Joy the Baker.

Happy June! I hope you’re enjoying the warmer weather, the bittersweet joys of graduations and the end of the school year, and settling into the more relaxed pace of summer. 

Friends, I’ve been keeping a secret from y’all: after 20 years in the classroom, I am leaving my job as an English teacher to become a middle school vice principal! The process has been a long one — I interviewed in March, officially accepted the position a few weeks ago, and finally, it was announced publicly.

Continue reading A New Chapter (But First, Summer) at Joy the Baker.

Simple Recipes from my Paris Kitchen

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

When we get to spend time at my parents’ vacation house in the Vosges, a mountain range in the Northeast […]

The post Flammekueche (Alsatian Pizza) Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! When we get to spend time at my parents’ vacation house in the Vosges, a mountain range in the Northeast of France, one of our favorite daytrips is to drive over to Colmar, a historic Alsatian town on the other side of the mountain. We’ve been going for as long as my parents have had the house, a little over twenty years, and though Colmar is as gorgeous as Alsatian towns get (i.e. very), with paved streets, pretty canals, and amazing architecture, the capital-D Draw for me is the flammekueche we get for lunch. Also known as tarte flambée, the flammekueche (pronounced flam-küsh*) can be described as the Alsatian pizza: a super thin round of dough topped with cream, finely sliced onions, bacon strips, and sometimes mushrooms (la forestière) and cheese (la gratinée), baked in a woodfire oven until the edges are golden brown and crisp. Sitting at one of the outdoor tables outside our favorite restaurant in Colmar, we make conversation as we wait for our tartes flambées to arrive, and our collective joy vibrates through the air as the waitstaff brings them out, all hot and fragrant, on wooden boards. I would never have thought to make my own had it not been for Frédérique, the textile designer and special correspondent who will be sharing her guide to Strasbourg next month, and offered her recipe for flammekueche as a bonus. As she explained, it is a popular dish to make for a casual meal with friends throughout Alsace. In fact, it is so common that supermarkets sell ready-made rounds of dough that you can just garnish and bake. I’ve never come across those in Paris, and soon found out the dough is so easy to make there is hardly a need for a shortcut: it’s just flour, salt, oil, and water — no yeast to intimidate the cook. And once you’ve got your dough rolled out thinly, it’s just a matter of scattering a few toppings over it, and bake in a very hot oven. Within minutes, you can have your very own tarte flambée sizzling on your table. Indeed, I can’t think of a more festive food to share with friends over drinks. But it comes together so fast Maxence and I have also enjoyed it for a weeknight dinner. In fact, I did a test run one night, and we loved it so much we had tartes flambées for dinner four. nights. in a row. We called it Alsatian week. * Alternate spellings are numerous depending on the region and the dialect: flammkuche, flammkuchen, flammekuechle, flàmmeküeche… Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Flammekueche (Alsatian Pizza) Recipe Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Makes 2 flammekueche, to serve 4 as a main dish, 8 as an appetizer. Ingredients For the dough: 250 grams (2 cups) all-purpose flour 1/2 teaspoon fine sea salt 3 tablespoons organic canola oil About 120 ml (1/2 cup) water For the filling: 6 tablespoons very thinly sliced onion, red or yellow 75 grams (2 2/3) thick-cut uncooked bacon, sliced into 1-cm (1/3-inch) strips (called lardons in French) 60 ml (1/4 cup) thick crème fraîche (substitute sour cream) (see note) 1/4 teaspoon fine sea salt Freshly ground black pepper Freshly grated nutmeg 6 tablespoons freshly grated cheese, such as Comté or Gruyère (optional) Chives, snipped Optional additions: sliced mushrooms or sliced French Munster cheese Instructions First, make the dough. In a medium bowl, combine the flour, salt, and oil. Stir in the water slowly, using a fork or a dough whisk, until it comes together. (The exact amount of water needed will vary depending on the quality of your flour, how you've measure it, the humidity, etc. Adjust accordingly.) Turn the dough out onto a lightly floured work surface and knead lightly to form a ball. (If preparing the dough in advance, place the ball on a plate, cover with plastic wrap, and refrigerate for up to a day.) Preheat the oven to 250°C (480°F) and line a baking sheet with parchment paper. Divide the dough in 2 equal pieces; cover the one you won't be using right away. On a lightly floured surface with a lightly floured rolling pin, roll out the dough into a thin, approximate circle, about 35 cm (14 inches) in width. In a bowl, combine the crème fraîche with the salt, black pepper, and nutmeg. Spread half of this on the circle of dough. Top with half the onion and lardons. If using grated cheese, add it now. Bake for 10 minutes, until the crust is golden brown at the edges and the filling is bubbly. Transfer to a cutting board. Sprinkle with chives, and cut slices with kitchen shears or a pizza wheel. Make a second flammekueche with the remaining ingredients. Notes Some Alsatian cooks make flammekueche with just crème fraîche, others with just fromage blanc (a fresh cheese that's the consistency of yogurt), others yet with a mix of the two. I've used crème fraîche only for simplicity. More is not better when it comes to tarte flambée toppings: don't pile on everything you've got, or it will be soggy and out of balance. 3.1 https://cnz.to/recipes/appetizers/flammekueche-alsatian-pizza-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Flammekueche (Alsatian Pizza) Recipe appeared first on Chocolate & Zucchini.

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

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

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

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

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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.

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!

The world-renowned Dishoom, Ambassadors Clubhouse and others are making the move, as Indian food in the United States flourishes.

The new Los Angeles restaurant from the electric car giant is a smash burger and content machine, drawing Elon Musk’s fans and protesters.

Dōgon is bigger and more polished than its New York cousin, and every bit as ambitious.

These dishes prove that fruit doesn’t need to be perfect to be just right.

When it comes to beloved sodas, the taste buds want what the taste buds want.

Don’t settle for a mealy tomato. Here are five expert tips from a chef to make sure they’re delicious every time.

At one of the most renowned lobster shacks — and across the country — the star dish just keeps getting more popular.

Operating as a collective, they say, reduces the pressures and offers more opportunities to grow while maintaining the integrity of each brand.

These dishes, which take a half-hour or less, deserve a spot in your rotation, too.

Most of these foolproof side dishes are ready in 15 minutes, and they are a snap to pack and share.

Beat the heat with an icy riff on gin and tonics and a more nuanced take on frosé.

Golden Diner’s lush pancakes draw crowds, but the chef has never shared the recipe. Until now.

Kebabishq serves up Indian kebabs, Mykonian Garden brings Mykonos to Sutton Place and more restaurant news.

I simply love summer cooking.

The dreamy toppings are here, too: maple-honey syrup with a touch of soy sauce, maple-honey butter and a berry compote.

Cool Cantonese, the return of a real ‘Miami girl’ chef and a chic bar with incredible pizzas.

Is it even tomato season if you haven’t made this Hetty Lui McKinnon classic?

Kia Damon’s Mississippi chicken swaps the packaged seasoning for garlic and fresh herbs, but keeps the pepperoncini and butter for plenty of oomph.

Five stars, over 2,000 reviews and so, so corny.

Use one of those creamy feta cheeses that break down in the juices of the fruits to create a kind of ambrosia between the crisp and soft.

Influencers and Oscar nominees are getting into the sandwich game. Our columnist gave their cheesesteaks, French dips and deli subs a try.

Everyone’s a winner with no-cook cold tofu salad with peaches, peaches and cucumbers with gochujang vinaigrette and peach tea.

Make Kay Chun’s salmon, scallion and zucchini skewers on a griddle or grill pan if you don’t have a grill.

Asian Plant-Based Deliciousness

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Spicy grilled veggie kebabs made with a flavor-packed yogurt marinade and mix of vegetables with paneer cheese. A favorite that you can make ahead, and grill or bake year-round.

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These marinate-ahead veggie kebabs were inspired by a recent trip. A couple of weeks back we drove east from Los Angeles to camp in Joshua Tree with the trailer. From there we headed south to Anza-Borrego Desert State Park – if you’ve never been, it’s magical. That said, the weather was conflicted! SO hot during the days, then big rain one night, and the wind mad for white knuckle driving. We agreed that the highlight on the cooking front was these spicy yogurt-slathered veggie kebabs. I make them often at home, year-round, but they are extra special when enjoyed under the stars. I love that they can be grilled or baked, all your ingredients marinate in one container until you’re ready to skewer & cook your kebabs, and you can adapt to whatever ingredients you have on hand. Prep-ahead Veggie Kebabs I tend to prep some easy meals whenever we go camping and these spicy yogurt-slathered veggie kebabs are always top of the list (here’s where you can find more camping recipes). They are pictured here made with paneer cheese, artichoke hearts, mushrooms, and onions. I’ll talk more about the marinade down below. The recipe you’ll see below is written incorporating the ingredients pictured, but I just want to make sure you don’t feel limited to this combination. Half the fun in cooking veggie kebabs is playing around with what you put on the skewers. For example… Favorite Ingredients for Veggie Kebabs mushrooms: I can’t remember the last time I cooked veggie kebabs without mushrooms as a main component – they’re a must. Have fun with different types – the standards (cremini, button, Portobello,etc.) are all great and easy to source. Also keep an eye out for king oyster mushrooms, maitake, matsutake, oyster, lobster mushrooms and the like. Mix it up with more than one type if you can. frozen artichoke hearts: I like to thaw these the day I plan on marinating the veggie kebab ingredients, then incorporate them into the mix. I usually thread the artichokes onto the skewer through both ends, so they’re folded over, although I’m noticing I didn’t do that in these photos. Meant to! There are also fantastic artichokes jarred in oil – drain, pat off any extra oil, marinate and skewer. paneer: once I figured out just how well paneer freezes, I always have some on hand. Whenever I go to the Indian market I stock up on 4-5 blocks, then freeze most of them for later use. Unlike tofu, which changes texture dramatically after freezing, paneer stays very similar to its pre-frozen state once thawed. peppers: I love adding shishito peppers to my kebabs, but red or green bell peppers are easy to find and popular. corn: – cut into rounds or half-moons: When corn is in season this is a great addition. tofu: I don’t typically use tofu for these veggie kebabs, I much prefer the paneer with this marinade and flavor profile. That said, if you’re looking to make a vegan or dairy-free version, you can certainly experiment with tofu and a dairy-free yogurt. broccoli or cauliflower florets: I always regret not adding more broccoli to the kebabs. onion wedges and/or shallots: These add great flavor and structure. The key here is cutting the shallot or onion large enough to easily thread onto the skewer yet small enough that it cooks through. The Marinade There are a lot of things I love about this marinade. It’s yogurt based and the sort of marinade you might see used to tenderize meat in many traditional cuisines (Indian tandoor, Turkish, Greek, etc.) before grilling or placing in an oven. Tenderizing meat isn’t a factor here, but using yogurt marinades, I love the way they brown, set and caramelize when heated (especially on direct flame). Yogurt marinades often have a yogurt base paired with a citrus juice (often lemon), and then whatever herbs, spices, salts, and seasonings beyond that. Here you’ll see I like a jolt of mustard, a good amount of spice, relish for dimension, and some turmeric for earthiness and color. Veggie Kebabs = Make Ahead The other great thing about this marinade is the ingredients can marinate for a while if needed. Up to three, maybe four days – depending on what you’re marinating. I do it regularly, where I grill veggie kebabs one night, but don’t use up all the ingredients. Then come back two days later and skewer up the rest of the kebabs. So basically, whip up the marinade, and toss your ingredients. Then whenever you’re ready, skewer and cook. If this looks like your kind of thing, here are a few more favorite camping recipes. How Should I Cook these Veggie Kebabs? You have options! The short answer is to use whatever you’ve got. I typically go for the grill, but it really depends a lot on the time of year and where I am. These kebabs are equally good baked in a hot oven on a sheet pan, or baked (also on a sheet pan) in a pizza oven. We have one of those propane-powered portable pizza ovens and that’s what you see in the video below. We’ve found keeping them toward the front when using the pizza oven works best, and rotate often. Veggie Kebab Video Tips for Making the Best Veggie Kebabs There are a couple things to keep in mind on this front, but in general keep it simple and embrace a marinade you love. Beyond that: Start with great in-season ingredients. Cut ingredients into similar sizes: This makes for nicely balanced kebabs where ingredients are more likely to cook evenly. Grill or bake using appropriate heat: You want the inside of each ingredient to cook nicely in the same amount of time it takes to develop good color and flavor on the outsides. If you cook too hot the outside could burn while the middle remains raw – not good! What to Serve with Veggie Skewers So many things work great alongside these veggies kebabs. I love to serve them over a flavor-boosted slather in a shallow bowl. For example, something like this Beet Caviar, or this Mung Bean Hummus, this Seed Pate, or the Peace, Love & Energy Dip. I also love to add a grain component and these kebabs are great alongside a big scoop of quinoa or something along the lines of this Super Orange Citrus Rice, this Sesame Coconut Rice, or Bryant Terry’s Amazing Green Rice. Do I Need to Soak Wooden Skewers Before Grilling? The last thing I’l mention before we get to the recipe is that I always forget to soak my wooden skewers before grilling. I intend to soak them for about 30-40 minutes before skewering, but similar to the way I always burn pine nuts, I never remember to soak the skewers. What to do? It’s ok, even ten minutes is better than nothing, do what you can. If you’re short on soaking time another thing you can do is really stack up the ingredients so there is minimal wood exposure. It makes the kebabs a bit more challenging to handle, but the skewers will hold up better. Continue reading Grilled Veggie Kebabs on 101 Cookbooks

For the egg salad sandwich fans out there, these open-faced deviled egg toasts merge everything people love about egg salad and deviled eggs into sandwich form.

Continue reading Deviled Egg Toast on 101 Cookbooks

We riff on the egg salad sandwich a lot around here, and this variation became a fast favorite. It’s basically all the things you love about deviled eggs in sandwich form. I tend to make them as open-faced toasts, but you can certainly smash the eggs between two slices if you like. In the recipe there’s an option to slather a layer of roasted cherry tomatoes on your bread before adding the eggs. It’s a move inspired by a version of egg salad sandwich smeared with homemade tomato jam at Bell’s in Los Alamos, Ca. It’s an incredible (but optional) flavor bonus. Make-Ahead Details I like to grill or toast the bread in these toasts just before assembling them, but the rest you can prep ahead of time. Egg component: You can prepare the deviled egg spread up to 3 days ahead of time. Tomatoes: If you’re using roasted cherry tomatoes under the egg spread, you can make those early as well. They keep nicely, refrigerated, for 5-6 days. More Sandwich Recipes Frittata Sandwich TLT Sandwich Bruschetta Mushroom Scallion Tartine Egg Salad Sandwich Tartine with Lentils, Yogurt, Spinach, and Basil Roasted Mushroom Sandwich More Egg Recipes Pickled Turmeric Eggs Skinny Omelette Deep Dish Quiche Shredded Egg Salad Sheet Pan Frittata Scrambled Eggs with Cream Cheese How to Make Hard Boiled Eggs all egg recipes Continue reading Deviled Egg Toast on 101 Cookbooks

The chickpea salad sandwich filling to make in bulk for easy lunches and snacks all week. A perfect vegetarian or vegan sandwich option.

Continue reading Chickpea Salad Sandwich on 101 Cookbooks

If you’re looking for low-lift, substantial, vegetarian or vegan sandwich ideas, you’re going to want to make a deli-sized container of this chickpea salad sandwich filling. It’s not only perfect for really great chickpea salad sandwiches, it’s also a favorite filing in lettuce wraps, and a legit snack spread throughout the week. When you go the sandwich route, it’s like a vegan “tuna salad” sandwich with chickpeas standing in for the tuna. Or chicken salad sandwich with chickpeas instead of chicken. This is not a new concept, but I thought I’d walk you through the version I make around here on many Sunday afternoons. What I Love About This Sandwich There are so many things I love about this sandwich. I love the garlic-rubbed crunchiness of the bread in contrast to the softer chickpea salad filling. And I love that it keeps me going for hours. Basically, it’s delicious, and it does the job. If you keep a big container of this in your refrigerator, not only can you make excellent chickpea salad sandwiches all week, you can switch it up all sorts of ways I’ll outline below. Chickpea Salad Sandwich Ingredients To take an average chickpea salad sandwich to the next level, pay attention to the ingredients first. I go strong a number of the ingredients others tend to be a bit shy about, but I find this approach delivers a chickpea sandwich filling that hits all the right buttons, and is even better on days two and three. The flavors really come together. Here are some thoughts on the ingredients in this sandwich, and how I choose (or deal with) each one. Bread: I’m going to argue that there are two routes to go on the bread front. You’re either going to want to choose slices of good, hearty sourdough bread for this sandwich. Slices you can toast or grill brushed with olive oil and rubbed with the better part of a clove of garlic. Or, take the completely opposite approach by choosing a soft, pillowy squishy loaf of some sort of multi-grain sandwich bread. Maybe you lightly toast this bread, but maybe not. I most often opt for the toasted sourdough (pictured throughout), and tend to enjoy it open-faced this way, but there are times when I like this chickpea salad sandwich with a softer bread as well. I suspect you’ll know which camp you’re in from go. Chickpeas: You smash the chickpeas, and to do so you have a couple options. Because I will do just about anything to avoid unnecessarily having to wash an appliance, I typically hand-smash the chickpeas in a large bowl using a large fork, or (even better!) a potato masher. Some chickpeas are softer than others, it seems to vary from can to can, and I find chickpeas cooked from dry beans generally have more structure. If you end up with harder chickpeas, the fork method can be a bit frustrating. Grab a potato masher or a few quick pulses in a food processor also does the trick. You want to break down the chickpeas, not attempt to turn them to hummus, so go easy on the pulsing. Mustard: I prefer whole-grain mustard here, but if you have a Dijon-style mustard on hand, by all means use that. I also tend to dial up the mustard quite a bit – more assertive, but still balanced I’d argue. Relish: I usually reach for whatever deli-style relish Wayne has in the refrigerator door. It’s usually on the sweeter side but doesn’t have to be. Walnuts: I love the texture and substance a few toasted walnuts bring to this sandwich. Give it a go, even if you’re a bit skeptical. I found myself out of walnuts for this round of sandwiches and really enjoyed the pine nut swap! Chile: I always add a finely chopped serrano to this chickpea salad sandwich filling, it adds dimension more that spiciness, and a nice pop of green flavor. Optional, of course, but recommended. Video: How To Make a Chickpea Salad Sandwich Variations! The recipe I’m posting down below is my base “go-to” chickpea salad sandwich recipe. But I love to play around. Here are some variations I’ve enjoyed over there years to encourage you to also experiment with the ingredients you have on hand. Ultra Hippie Chickpea Salad Sandwich: To the chickpea salad, add a couple handfuls of finely chopped kale & toasted sunflower seeds in place of the walnuts, and a tablespoon or so of nutritional yeast. Finish with crushed toasted nori or nori furikake. Spicy Chickpea Salad Sandwich: I love a spicy everything, but with this sandwich like the lead spicy component *on* the sandwich, not mixed in. Tabasco, Cholula, or other hot sauce sprinkled across the top of the chickpea salad component is where it’s at for me. Calabrian Chile paste is also A+ here as the spicy topping. Vegan Chickpea Salad Sandwich: To make this sandwich vegan, use your favorite plant-based, vegan yogurt. You basically want something to pull all the ingredients together, so if you don’t have a vegan yogurt on hand, you can experiment with a vegan mayo, tahini, or a combination of the two as well. Keep in mind, this is basically a vegan “tuna” salad sandwich, with smashed chickpeas standing in for the tuna. And similar to a tuna sandwich, it is very much about personal preference and ingredient ratios. The recipe included below is my base starting point, but play around a bit with the ingredients you keep on hand and love. Other things I like to mix in (not all at once): shredded basil in summer, a smoked salt, finely shredded cabbage, shredded carrots, a couple teaspoons of miso, a bit of preserved lemon. Have fun, experiment, and let me know any favorite combinations you come up with. I hope you enjoy this sandwich as much as I do, it really is one of my favorite, easy, feel-good lunches. If you love chickpeas as much as I do here’s where you can browse more chickpea recipes – there are tons! More Sandwich Recipes Frittata Sandwich TLT Sandwich Bruschetta Mushroom Scallion Tartine Egg Salad Sandwich Tartine with Lentils, Yogurt, Spinach, and Basil Roasted Mushroom Sandwich Continue reading Chickpea Salad Sandwich on 101 Cookbooks

A creamed corn recipe passed to my dad from his mother. It uses the 2-2-1 method with fresh corn, milk, butter, and a bit of flour. If you have two ears of corn give it a try, so simple and good!

Continue reading Creamed Corn on 101 Cookbooks

This is my dad’s recipe for creamed corn. He loved it and had strong opinions about how it should be made. Basically, it needed to be exactly like his mother made it. Of course. I made notes the last time I cooked it for him. And if you have a few ears of corn this summer, it’s well worth making this oldie but goodie. I’ll be honest, creamed corn was never part of my repertoire, but when I would cook it for my dad I’d end up saying to myself, “this is absolutely delicious.” Needs some chives, but yeah, sign me up. He would call it “2-2-1 creamed corn” and that was because you use 2 tablespoons of butter, 2 tablespoons of flour, and 1 cup of milk before adding fresh corn kernels. That’s how he remembered the ratio. My dad liked to go to Andy’s Orchard, close to his house. Arguably, the source of some of the best fruit in California. He was thrilled to buy peaches from the seconds bin at a discount. He’d pick up some ears of corn while he was out as well, and this defined peak summer for him. It also meant it was creamed corn season. The process to make it couldn’t be simpler, so let’s get into it. Creamed Corn Ingredients Butter Flour Milk Fresh corn Salt Chives (my addition) Variations I’ll (mostly) resist the urge to fancy everything up by adding an endless list of ways to riff on creamed corn. My dad would likely argue the chives are already out of bounds. But there are a thousand different ways to have fun with this recipe. I can imagine a cacio e pepe version with dialed up black pepper and a shower of grated Parmesan. Or finish it with a swirl of pesto, or a few roasted cherry tomatoes. If you like some kick, think about all the ways to explore that – drizzle of chile oil, or a spoonful of chili crisp. Or work a bit of curry paste into the flour and milk at the beginning of the process. You get the idea. More Corn Recipes Coconut Corn Salad Miso Corn Chowder 11 Ways to Cook Corn on the Cob Skillet Cornbread Continue reading Creamed Corn on 101 Cookbooks

Whip up classic crème pâtissière, a silky vanilla custard perfect for filling choux buns, tarts or cakes

Enjoy a quick and flavourful dinner of fish, pan-fried until golden and served with a rich garlic, spring onion and paprika butter sauce

Enjoy a vibrant seafood feast with chorizo, lobster, prawns, potatoes and corn cooked in Cajun broth, finished with herby butter

Don't let the rain spoil your summer soiree with our adaptable recipes perfect for either enjoying in the sun on a barbie or just as good inside in the oven, air fryer or griddle pan

When summer showers threaten to dampen your picnic or barbecue plans, don’t pack away the feast – simply bring it indoors and keep the good food flowing. With any luck, the skies will clear soon (this is British weather, after all). Our handy shopping list takes the hassle out of prep, so your next supermarket trip is smooth, speedy and stress-free.

Discover spooky supper recipes and devilish dinner ideas to feast on at Halloween, from jack-o'-lantern stuffed peppers to scary spider pizzas and pumpkin soup

Halloween isn't all about sweet treats stashed away after trick or treating – we have some spine-tingling savoury recipes to try, too. Whether you're looking for a fun family feast, a seasonal grown-up supper or Halloween recipes for adults, be inspired by our delicious Halloween dinner ideas and enjoy these warming, comforting dishes. For a full Halloween spread, also check out our spine-tingling Halloween drink recipes and deadly Halloween dessert recipes. For more seasonal suppers and spooky snacks, cast your eyes over our wide selection of Halloween recipes and Halloween party recipes. If you want to get kids involved in the kitchen, try our Halloween recipes to make with kids. And if you want to get into the spooky spirit without sacrificing your healthy lifestyle progress, check out our healthy Halloween recipes. Halloween parties aren’t just for kids. Check out our adult Halloween party ideas for inspiration. If you haven’t left enough time to throw a big soiree, don’t fear. Our last-minute Halloween party ideas will save the day. 1. Mini monster burgers Bring burgers to life with these mini monsters at a Halloween or kids' party. They're easy to make and lots of fun. Not only do they take less than 15 minutes to cook, but the recipe is easily sized up to feed a crowd. 2. Char-spookery board Embrace the Halloween spirit with a themed charcuterie board with fun, family-friendly treats. Decorate with toy spiders, eyeballs or other spooky props. This no-cook platter is perfect for kickstarting your Halloween feast and serves 8-10 guests. 3. Witches' brew (pea & bacon chowder) Hubble bubble, toil and trouble... this green soup is sure to delight any little witches or wizards. It's the perfect way to use up frozen petit pois peas along with a few storecupboard ingredients. We've finished ours with a scattering of crisp streaky bacon, but vegetarians can rest assured, it's just as delicious without. 4. Maggoty dustbin pasta This easy pasta dish is a great way to use up some leftover storecupboard ingredients. Flavour orzo with black bean sauce and add peas, sweetcorn, peppers and ham for lots of colour. 5. Healthy Halloween nachos Grown-ups and kids alike will love these bat-shaped tortilla chips with homemade guacamole and salsa. They're the perfect accompaniment to a full Halloween dinner spread. 6. Healthy Halloween stuffed peppers Move over, pumpkin – did you know there is a whole range of alternative fruit and veg that you can carve to look like jack-o'-lanterns? Inspire the kids to get creative (under supervision) and carve their own freaky faces into peppers with a mixed grain filling. It's a healthy dinner that tastes frightfully good, too. 7. Little monster pancakes Whip up these vibrant green pancakes for a Halloween party or special treat. Spinach is the secret ingredient that gives them their eerie hue. While we've suggested decorating them with bananas and other fruit to create spooky faces, you can easily turn them into a savoury option by swapping the toppings for olives, ham and other meat and veg. 8. Eyeball pasta This one's not for the faint hearted, but it's sure to be a conversation starter. Top green tagliatelle with a jar of ready-made tomato sauce, then finish with the pièce de résistance – eerie 'eyeballs' made with cherry tomatoes and mozzarella balls. Ghoulish and gory, yes, but surprisingly tasty, too. 9. Stuffed butternut squash Make a veggie roast everyone will love – this squash is packed with nuts, barley and herbs, so it has plenty of flavour and lots of lovely textures. This is a great dish to prepare ahead for a dinner party, simply pop it in the oven when you're ready. 10. Mini pumpkin & feta pies These mini pumpkin and feta pies make the perfect starter for your Halloween spread. Though they require a bit more effort to prepare, they’re freezer-friendly, allowing you to make them up to two months in advance for added convenience. 11. Spaghetti with mummified garlic bread Serve this vegetarian tomato sauce over spaghetti with monstrous garlic bread to soak up the sweet and tangy sauce. This dish is incredibly versatile as you can choose to keep it vegetarian and add mushrooms or serve it with a protein of your choice: chorizo, chicken or prawns are our suggestions, but you could pick any of your favourites. 12. Beef & pumpkin stew Try an alternative to root veg in stews with pumpkin. Our beef & pumpkin stew is a great way to use up the flesh of leftover pumpkins (check they're recommended for eating first). Enjoy a warming bowl with a side of crusty bread for a filling evening meal. 13. Baked pumpkin fondue Make the autumnal flavours of pumpkin the star of the show with this bubbling three-cheese fondue. Hollow out the pumpkin and bake until tender, then fill with a blend of emmental, gruyère and mature cheddar for a really luxurious dinner. Dip in chunks of crusty bread or roast potatoes, or simply eat with a spoon – you'll be able to scoop out chunks of soft, roasted pumpkin along with the melted cheese. 14. Pumpkin pasta alla vodka Embrace autumn and pay homage to pumpkins with this effortless pasta creation that truly celebrates this versatile gourd. The secret to its captivating depth of flavour? A delightful combination of vodka and a hint of chilli, perfect for adding a little kick to the sauce. 15. Spicy pumpkin soup Heading out for a chilly evening of trick or treating? A bowl of warming pumpkin soup is just what you need to raise the spirits. We've given this classic recipe an extra kick with a hint of chilli plus extra flavour from spices such as cumin, garam masala and ginger. Finish with a swirl of cream and crunchy roasted pumpkin seeds for a supercharged autumnal dinner. 16. Smoky pumpkin chilli This smoky pumpkin chilli is packed with rich flavour from roasted pumpkin and warming spices, and you can even add some of your dark chocolate trick or treating sweets to add a subtle sweetness. It's nutritious, vegetarian and easy to prepare – ideal for sharing with friends or family on a chilly autumn evening. The vibrant colours and hearty texture make it a festive and satisfying centrepiece. 17. Butternut squash & cherry tomato crumble Turn dinner into a delightful experience by serving a savoury crumble that ditches the sugar and swaps out the fruit for a delectable squash filling. This comforting dish epitomises autumnal suppers, and the nutty cheese topping is so moreish. 18. Stuffed pumpkin Entertaining a large crowd? This stunning vegan stuffed pumpkin is sure to cause a stir. Packed with a fragrant mixture of herb and apple-infused rice with crunchy pecans and ruby red pomegranate seeds, it's the perfect plant-based feast for all gourmet ghouls. 19. Spicy merguez pasta Spicy merguez pasta is the perfect dish to warm you up after an evening of trick-or-treating. For a fun, spooky twist, try using trofie – its twisted strands look just like witches’ hair, making it an ideal choice for a Halloween supper. 20. Caramelised squash & spinach lasagne The ultimate Halloween dinner for lasagne lovers has to be this caramelised squash and spinach lasagne. Filled with layers of spinach and slow-roasted squash, creamy white sauce and crunchy golden pine nuts, this pasta dinner can be made ahead, is suitable for vegetarians and freezer-friendly. More ghoulishly good Halloween inspiration... All you need for Halloween More Halloween recipes Halloween cocktails Healthy Halloween recipes Halloween baking recipes Kids' Halloween ideas What's your favourite dinner to enjoy on Halloween? Let us know in the comments below...

What happens when a seventh-generation farmer invites you to cook with beef and kale from his Herefordshire fields? Ben Andrews shares food and stories

On a sun-drenched day in rural Herefordshire, the scent of wildflowers drifts through open windows, blending with birdsong and the gentle rhythm of chopping and stirring. This is the home of Ben Andrews – seventh-generation farmer, champion of organic produce and advocate for honest food that celebrates the land it comes from. For more than 20 years, Ben and his father have run a 600-acre organic farm, where beef cattle graze alongside rows of kale, long-stem broccoli and sunflowers. Their fields are a vibrant patchwork of wildflower meadows and fertile soil – a reflection of their commitment to flavour, sustainability and strengthening local food systems. If you're hungry for more real-life food stories, explore our other podcasts or listen to the full episode with Ben Andrews from the 5 O'Clock Apron podcast. A life rooted in the land "I'm an organic farmer. We've been organic for just over 20 years now," Ben explains, his pride unmistakable as we settle into the smallest – and perhaps cosiest – kitchen workspace imaginable. The farm itself is a family affair, with roots stretching back generations. Ben's mother grew up next door, and his uncle still farms in the area. "We haven't moved far," Ben laughs, "We're in the 'don't move far' part of Hereford." The land here is exemplary – fertile, generous, and, in Ben's words, "plentiful." It's a place where cows graze contentedly on wildflower meadows, and where kale is planted in May, picked from July, and harvested right through until March. "We grow about a hundred acres of vegetables," Ben says. "Kale, long-stem broccoli, cavolo nero, lettuce – and in the polytunnel, a few random bits, like chillies." Most of the farm's vegetables are sold to Abel & Cole, an organic delivery service. "They're fantastic to work with," Ben says. "It's just really nice to have people you can sit down with and talk about fair prices. They're willing to work with small producers like us." Cooking up a Herefordshire feast Today’s menu is impromptu, inspired by what’s in the fridge: rump steak from Ben’s cattle, kale freshly picked, and a dash of soy sauce. “I don’t really have a go-to recipe,” Ben admits. “I’m very much an ‘open the fridge and throw something together’ cook.” The result is a Herefordshire take on bulgogi beef, with local rump steak marinated in soy, sugar, garlic, and ginger, then seared on the barbecue and served over rice with crispy kale and a fried egg. The kitchen is a flurry of activity: garlic is grated, ginger is peeled, and kale is stripped from its stalks. “I think chefs cook fast and brutal,” Ben jokes, as a garlic press gives up mid-prep. There’s no fuss about washing the kale – “it’s organic, it’s fine,” Ben shrugs – and the cooking is intuitive, relaxed, and full of laughter. “This is my happy place,” says Ben, as the beef sizzles on the barbecue and the scent of caramelising marinade fills the air. Farming, food and mental health But life on the farm isn’t always idyllic. Ben is candid about the challenges of farming, particularly the toll it can take on mental health. “It’s a really big issue in agriculture,” he says. “You’ve got isolation, the pressure to be tough, that sort of toxic masculinity… it’s especially prevalent in farming.” Ben’s openness is refreshing. He’s spoken publicly about these issues, even earning the title of 'third fittest farmer in the UK' from Farmers Weekly magazine thanks to his advocacy for both physical and mental wellbeing. “I still have my little counselling session every Thursday night,” he shares. “It’s great. Some things do get a bit much, and sometimes there’s no natural career progression in farming. A lot of the time, it’s just trying to get through from one year to the next.” The changing face of British farming Farming, Ben knows, is as much about adapting as it is about tradition. An Oxford college partly owns the land he works, and some of it may soon be lost to development. Meanwhile, climate change brings new challenges: “We’ve gone from having little floods every year to sometimes fields being underwater for six months. It’s just so complex.” Ben is currently researching how agricultural practices can both cause and mitigate flooding and pollution, as part of a Nuffield scholarship that recently took him to New Zealand. “There’s no silver bullet,” he says. “We need to be conserving water, thinking about what we grow, and how we grow it. We need to adapt.” A meal that tells a story As the meal comes together – sticky, savoury beef, golden-yolked eggs, and crisply wilted kale – the conversation turns to food memories. Ben’s mother was a Delia Smith devotee; his grandmother cooked “proper meals” every day. Now, Ben cooks from scratch most nights, often with whatever the fields or fridge provide. The food is as honest and generous as the man himself. “Are you happy with how this has turned out?” comes the question, as the first forkful is tasted. “Mmm. The ginger, the sweetness, the beef perfectly cooked. What a treat.” From the fields of Herefordshire to the plate, Ben Andrews’ story is a reminder that good food is about more than just ingredients. It’s about connection – to the land, to the people who grow and cook, and to the stories that make every meal memorable. For more recipes and inspiration, visit Good Food or download our app – because every kitchen has a story waiting to be told. Find inspiration for more sustainable food habits – even if you’re not quite as close to field to fork as Ben. Explore our guides on the top sustainable foods and sustainability myth buster to help you make greener choices. Fancy recreating Ben Andrews’ rice bowl? Take a look at our filling bowl recipes you should consider for dinner tonight.

Come rain or shine, the best gas barbecues are versatile and easy to use. Here, we've collaborated with Gardeners' World to bring you expert reviews of the top models we've tested

When the temperature outside starts heating up, so do our barbecues. Come rain or shine, we Brits embrace outside cooking over the warmer months, so much so that research for the 28th National BBQ Week last year revealed three in four UK households owned a barbecue last summer, with gas barbecues being the most popular choice. Gas-powered grills are quicker to heat, easier to use and more precise to cook on than charcoal. Dials set the temperature exactly where you need it to be and the barbecue will be ready for cooking in 15 minutes or less. Throw on a couple of Good Food's best ever barbecue recipes or pick up one of our best BBQ boxes and you’ll have a feast fit for a king. Even better, once you’ve finished there’s no need to scrape up the burnt coals – just turn it off and give the grates a good scrubbing. For easy barbecuing on the go, take a look at our best electric BBQs and portable BBQs. If you’re shopping for a new gas BBQ, there’s tonnes of choice and top brands like Weber, Char-Broil, and George Foreman all offer several options at a range of prices. Luckily, I've narrowed things down so you don’t have to. Replacing an old barbecue? Here's how to recycle electricals and appliances. View Affiliate Playlist on the source website Best gas BBQ at a glance Best premium gas barbecue: Weber Genesis Series EPX-335 Smart Gas Barbecue, £1,540 Best gas BBQ for families and hosting: Weber Spirit E-425 Gas BBQ, £649 Best portable gas barbecue: Weber Q1200 gas barbecue, £349.99 Best gas BBQ for novices and tech enthusiasts: Char-Broil Evolve Gas, £895.99 Best gas barbecue for feeding a crowd: Weber Genesis E-315 gas barbecue, £929 Best barbecue for couples or small families: Char-Broil Grill2Go, £229.99 Best basic gas barbecue: Boss Grill Deluxe Portable, £199 Best budget gas barbecue: George Foreman GFSBBQ1 Single Burner, £139.99 Jump to: Why you can trust Good Food reviews How we tested gas barbecues Best gas BBQs to buy in 2025 What to look out for when buying a gas barbecue What gas do you use for a barbecue? Can you use a gas BBQ in winter? Best barbecue recipes Why you can trust Good Food reviews As specialist product testers, the team at Good Food has reviewed a wide range of gas barbecues in recent years, using our established testing matrix to thoroughly assess each model. Every BBQ is put through its paces in the Good Food garden, which is designed to reflect the typical home/garden environment rather than a laboratory setting. This approach ensures that, if a gas barbecue performs well for us, it is likely to do so in your own garden too. Our reviews are never shared with manufacturers or retailers prior to publication, and we do not accept payment in exchange for favourable write-ups. This means you can rely on our recommendations to be completely impartial and based solely on our hands-on experience. How we tested gas barbecues I teamed up with our friends at Gardeners' World for this test, and together I considered everything from the time taken to build, the quality of materials, how easy it was to cook on and the quality of the food cooked, plus more. Safety was a must when testing these hefty bits of kit. Each reviews expert wore a robust apron and heat- proof gloves when working with the barbecues. For the best gloves, tongs and other barbecuing essentials, head over to our best barbecue tools guide. To put each barbecue to the test, I cooked a range of barbecue staples including toasted burger buns, chunky barbecue potato slices, courgette slices, a whole aubergine and halloumi kebabs. Some of the models I tested had either sizzle plates or an additional hob, on which I cooked a simple sirloin steak. For the models with a rotisserie function, I also made a rotisserie chicken. All barbecues were tested against the following criteria: Versatility and efficiency: I wanted a generous cooking space for the size of the barbecue. Additions like different plates, warming racks or the option for additional cooking accessories were a plus Performance and cooking results: I wanted to see even and well-defined grill marks and fully cooked food at a steady and consistent temperature – no burned ingredients here! Value for money: I considered whether the price of the barbecue was consistent with its performance and versatility in use Simple and easy to use: I favoured barbecues that were quick and efficient to build thanks to a clear manual, I also looked for intuitive and responsive controls, and a gas flame that was easy to see Sustainability: I looked at the materials used to package and ship the barbecue; excessive use of plastic and polystyrene meant it lost points Overall quality of materials: a high quality build with structural integrity guaranteed to withstand the elements For more information on our test processes, read our behind the scenes piece on how we test and review products. Best gas BBQs to buy in 2025 Weber Genesis Series EPX-335 Smart gas barbecue Available from BBQ World (£1,540) Best gas barbecue Pros: Expandable cooking grate/keep warm grill Illuminated controls for night-time cooking Six utensil hooks Extremely high quality component parts Extra-large sear zone Grease scraper included Cons: Short power cord Batteries required for ignition and LED lighting Barbecue cover not included in the price Star rating: 5/5 The Weber Genesis is a professional-grade gas barbecue for home use, and it's our top pick for anyone wanting to create big barbecue flavours easily year-round from a relatively seamless outdoor cooking experience. It’s a beast, large enough to cook for up to 10 at a time. For the price, I expected exceptional quality along with bells and whistles, and I wasn't disappointed. Among the features were night vision LED lighting, Bluetooth and Wi-Fi connectivity, plus alerts for step-by-step barbecue recipes direct to your phone; a modern nudge that could prove useful when distracted during busy barbecues with friends and family. I particularly liked the inclusion of a meat thermometer for safely cooking cuts of meat. The sear zone also proved ideal for achieving the higher heat needed for giving steaks iconic grill lines and caramelised flavour, while kebabs cooked at a different temperature alongside. An extendable rack for keeping cooked ingredients warm before they’re dished up also proved useful during testing. The same quality results could be achieved from a smaller and cheaper model, but this barbecue is as reliable as your stovetop indoors. Read our full Weber Genesis Series EPX-335 Smart gas barbecue review. Available from: BBQ World (£1,540) undefined Weber Spirit E-425 Gas BBQ Available from John Lewis & Partners (£649) Best gas BBQ for families and hosting Pros: Two boost burners for extra searing Snap-Jet one-handed ignition for each burner Even cooking across the entire grill Built in lid thermometer to keep an eye on the temperature Cons: Quite heavy and no handle to help wheel it around Star rating: 4.5/5 Ideal for big families or hosting social barbecues, the Weber Spirit E-425 has a large cooking surface with four burners and two fold-away side tables, complete with hooks to hang accessories. The barbecue takes about an hour and forty minutes to assemble, and it’ll be safe to use on any outside surface. There are two wheels to help you position it, but because there’s no handle on the side, it’s a bit of a hassle to move around. When it comes to cooking, the Weber Spirit E-425 is impressive. It can be ignited one-handed and the four dials offer precise temperature control. It heats up in a matter of minutes and there’s a built-in lid thermometer. You’ll get evenly cooked, succulent meats and juicy vegetables wherever you place them on the grill. I especially like the Sear Zone which blasts extra heat to create crisp sear lines on the food. undefined Weber Q1200 gas barbecue Available from BBQ World (£299) Best portable barbecue Pros: Easy to use Cooks well Portable Compact to store Uses smaller gas cartridge than majority on the test Cons: Expensive Compact-sized grill means best suited to smaller gatherings Non-stick coating disappointing Star rating: 4.5/5 As you might expect with this trusted brand, the Q1200 portable gas barbecue is easy to use and cooks well, albeit without the fancy features of larger models. Despite using a small C500 gas cartridge, it heats efficiently, but the temperature quickly drops if the lid is opened for any length of time. It takes several minutes to regain heat after this, especially once the grill is covered with food. It’s worth noting that the compact-sized grill makes it ideal for cooking a few steaks for a cosy gathering of four, rather than a prolonged burger-flipping session catering for a larger party. While it creates good char lines, sections of the grill are solid, which reduces the areas where you can achieve this authentic barbecue finish. Clear instructions mean it’s easy to assemble, and it can be used without the stand, so it’s a sensible option if space is tight or to take out and about. One word of warning: make sure the plastic side tables don’t accidentally touch the hot grill as they are likely to scorch. This is a versatile bit of kit that can be used with or without the stand, making it completely portable whether you’re in the garden or on the beach. Read our full Weber Q1200 review. Available from: BBQ World (£274.50) undefined Char-Broil Evolve Gas BBQ Available from Robert Dyas (£895.99) Best gas BBQ for novices and tech enthusiasts Pros: Heatproof outer body including lid and handle, no risk of burning yourself App control: monitor and adjust the temperature in real-time Easy to move around thanks to four wheels, secure once locked Comes with two plug-in temperature probes Very clear digital display Cons: Requires access to electricity to ignite it Heat doesn't effectively reach the front corners of the cooking areas Temperature fluctuated occasionally throughout cooking Smart controls might be over the top for some Star rating: 4/5 If you’re a fan of smart tech or a beginner barbecuer, Char-Broil’s Evolve Gas is an app-controlled barbecue that allows you to set and monitor its temperature from your phone. The main benefit is that you can turn it on and control it from afar. But on the flip side, you will need access to power in your garden to ignite it. Assembling the barbecue is simple, and the four wheels make it easy to move around. It's also safe to use on any patio or decking because the entire outer body is almost completely heatproof (including the lid). The Evolve Gas takes about 15 minutes to heat. Food cooks evenly, and you're able to achieve well-defined sear lines on meats and vegetables. Admittedly, the corners of the grill are cooler than the centre, but to help achieve perfect results, two temperature probes are included in the box. Plus, there’s an auto-clean function that blasts leftover grease to dust that you can easily wipe away. undefined Weber Genesis E-315 Gas Barbecue Available from John Lewis & Partners (£929) Best gas barbecue for feeding a crowd Pros: Large cooking area Easy to light Integrated thermometer included Hood retains heat well Cons: A lot of non-recyclable packaging Assembly is time consuming Temp control dials feel cheap and flimsy Breaks on the wheels are stiff Star rating: 4/5 For those who regularly entertain, this three-burner BBQ from Weber is great for a large household or feeding lots of hungry visitors. It features a 'PureBlu' burner system that generates consistent heat across the surface, and I was impressed by just how much cooking space there was to work with. Be prepared to put some effort into assembly – it requires at least two people and took us around two hours (it's worth downloading the Bilt app for the 3D guide). This was disappointing given the price, and I felt at least some of it should have come pre-assembled. There was also an excessive amount of non-recyclable packaging used. Hooking it up the gas and getting it lit was a much speedier process, and I could easily monitor the temperature by referring to the gauge on the hood. The hood itself has a cool-touch handle and retained heat well. The control dials feel a little flimsy, but the rest of the BBQ is robust and backed by 12-year warranty. All the ingredients I barbecued had good charring and an excellent smoky flavour running through them. The chicken legs, which I grilled on the warming rack with the hood down, were also nicely caramelised and succulent. Available from: John Lewis & Partners (£929) undefined Char-Broil Grill2Go Available from Amazon (£179.17), Appliances Direct (£229.99) Best barbecue for couples or small families Pros: Compact and lightweight for moving round the garden (9.7kg) Easy to set up and use Good cooking results Comes with scraper Cons: Some flare-ups despite manufacturer claims Tricky to cook slower dishes Cool spot in whole front of barbecue, and hotter on right side No extra tools/storage Star rating: 4/5 The Char-Broil Grill2Go gas BBQ is a simple, single-burner gas model. It reaches temperature in under five minutes and has a handy thermometer in the lid. Though it has a relatively large 44 x 28cm cooking area, it’s easy to move around the garden, so it would be a great companion while camping, too. Burgers come off this barbecue looking picture-perfect, with well-defined grill lines. The Grill2Go is also excellent at retaining moisture, which can be tricky on a barbecue. Our vegetable kebabs had crisp, charred outsides and succulent insides. However, this model suffers from the success of its char-lines, which can quickly blacken food even at lower temperatures, making it difficult to cook through larger ingredients. Nevertheless, I think this grill is excellent for couples and small families. Because it heats up so quickly, it’s just the thing for everyday grilling, too. Read our full Char-Broil Grill2Go review. Available from: Amazon (£179.17) Appliances Direct (£229.99) undefined Boss Grill Deluxe Portable Available from Appliances Direct (£199), Amazon (£229.97) Best basic barbecue Pros: Useful screw and bolt tray with pop-out labelled pouches Attractive keep-cool handle Intuitive controls Large barbecuing area Easy to move around Cons: Cord for gas is a little short Not the tallest Wobbly Star rating: 4/5 The Boss Grill Deluxe Portable is a simple, double-burner barbecue. It doesn’t come with all the high-tech features of some of the other models on this list, instead it’s geared towards getting the basics of barbecuing right. When it came to assembling this model, I found I'd have liked a lot more information in the manual: it was lacking in text and the accompanying imagery didn’t illustrate the assembly process as clearly as I'd have liked. But, once it was assembled, the Deluxe Portable ignited in a matter of moments and took just five minutes to heat up. The Boss Grill model offered even and consistent heat. All of our test dishes cooked as I was expecting, showing well-defined grill lines from top to bottom. This is a generously sized barbecue for a family of four or a small gathering, and it gets the basics right. Read our full Boss Grill Deluxe Portable review. Available from: Appliances Direct (£199) Amazon (£229.97) undefined George Foreman GFSBBQ1 Single Burner Available from Currys (£109), Amazon (£139.99) Best budget barbecue Pros: Low price for a gas barbecue Even heat coverage Easy to set up with clear instructions Cooks well Cons: Very basic with no extra tools or functions Have to assemble the regulator yourself, which is fiddly Poor one-year warranty Star rating: 4/5 The George Foreman GFSBBQ1 is a single burner barbecue for three people, but I think you could stretch this to four. With excellent, even heat coverage, it reaches temperature in just five minutes, and the temperature is easy to control. It cooked well, and our test recipes all turned out delicious. However, what you see is what you get – there are no extra functions or hidden storage. Though it produces good char-lines, these aren’t as good as other models on test, and it took longer to cook. I also found that the 70cm width of this barbecue slightly defeats the point of a table-top design, as it takes up a lot of room on most patio or garden tables. Though the main body of the barbecue is easy to set up, only needing to screw in the lid, you have to put together the regulator yourself, which is very fiddly. That said, this model delivered good results, and it’s all you need for a few burgers on a sunny afternoon. Read our full George Foreman GFSBBQ1 Single Burner review. Available from: Currys (£109) Amazon (£139.99) undefined Other gas BBQs tried and tested Boss Grill Georgia Classic review, £249 What to look out for when buying a gas barbecue Assembly For ease and speed, I suggest opting for a barbecue that is quick and easy to assemble. The likelihood is that the more advanced the model, the more likely it is to take longer to assemble. I favoured designs that had clear and concise instructions that weren’t overly complicated to put together. Design Practical design makes all the difference when you build a barbecue, and in the long-term, a sturdy, waist-height model with easy-to-clean parts will make using the grill regularly more appealing, and help you to cook with confidence. Materials We all know what the great British weather can be like, so good quality, robust materials are a must. For the main grilling plates, look for models with efficient heat conductors and retainers, like cast iron or steel. Cooking options A basic gas barbecue will offer enough space for a few burgers, kebabs and buns. If that’s what you’re after, then great! But other models also offer sizzle plates for meat, additional gas hobs, rotisserie functions and warming racks. When it comes to cooking, a two-sided grill that is a good few inches away from efficient gas burners is ideal – this will allow you to manage cooking at different temperatures and avoid burning the food. This will also let you grill large cuts as well as sear smaller produce. Size Do you have a small courtyard garden, a decent amount of outside space or something in between? The barbecues I tested range in size from compact portable options up to real behemoths. The size of your barbecue shouldn’t dominate your garden, so work out how much space you’re willing to give up as larger models in particular are not likely to move. Ease of storage After use you’ll want to store your barbecue somewhere safely. Some models come with a cover to keep it safe from the elements, or these can be bought separately. Others come with side units that can be folded down and out of the way to give you a little more space. If space is at a premium, these are things you’ll want to think about. What gas do you use for a barbecue? So, you’ve decided to opt for one of the best gas barbecues on this list. The next thing you’ll need to do is get your hands on some gas. But which gas do you need for your barbecue and how do you go about sourcing it? The gas models on this list require either propane or butane gas – two of the most commonly used gases for domestic barbecues. Without getting too deep into all the science behind the gases, the main difference between propane and butane is their boiling point. Propane has a boiling point of -42C and butane’s is -2C. This means propane can be stored outside in all weathers, whereas butane is less effective in cold weather. But don’t make the mistake of thinking these gases are interchangeable – they’re not: the gas connectors for propane and butane are different. To add to the confusion, some barbecues on this list take a propane/butane blend. Always buy the type of gas stated by the brand of the barbecue you’re buying. Gas bottles can be refilled or bought directly from suppliers like Calor and FloGas or from home and DIY stores like Homebase and B&Q. A quick Google search is the best way to find your nearest gas supplier. Do note that if you’ve never bought gas before, you’ll need to pay for the gas canister, too, which will push the upfront cost up. The cost of the gas will vary in price depending on how much you’re buying. Expect to pay £20-£35 for 4-6L of gas. Mid-sized bottles (7-12L) range in price from £35-£55. And anything larger will cost £55 upwards. Can you use a gas BBQ in winter? The short answer is, yes – if you want to get more from your barbecue year-round, you don't necessarily have to wait until the weather gets warmer. There are a few things to bear in mind, however: Allow for extra preheating time: Your barbecue probably will take longer to heat during the winter, so be prepared to wait for a little longer than you might in the summer months. Keep the lid closed as much as possible: This will help you better contain the heat during cooking. Use a meat thermometer: Cooking times may vary when grilling outdoors in cold weather, so to ensure your meat is thoroughly cooked, insert a thermometer into the thickest part of the meat – you can find product suggestions in our guide to the best meat thermometers. Best barbecue recipes Sticky chicken & chorizo skewers Molten cheese stuffed burgers Tamarind squash & halloumi skewers Charred aubergine, pepper & bulgur salad BBQ rum & caramel bananas Best vegan barbecue recipes Top 20 family barbecue recipes Best ever barbecue recipes Best family barbecue desserts Best vegetarian barbecue recipes Best healthy barbecue recipes Last minute barbecue recipes Related reviews Best charcoal barbecues Best electric barbecues BBQ deals Best portable barbecues Best Weber BBQ Best pizza ovens Best barbecue food best BBQ tools Best pizza oven accessories Best Ooni pizza oven Best Ooni accessories Best pizza oven accessories Barbecue tips and tricks Which barbecue should I buy? Top tips for a successful barbecue Easiest ever barbecue menu Top tips for stress-free barbecuing How to cook meat properly on the barbecue The great British barbecue How to season cast iron How to clean a BBQ 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.

Want to cook pizza in your garden? We reviewed gas, wood-fired and electric pizza ovens to bring you our top buys for cooking outdoors, including freestanding and portable models

Creating delicious pizza at home has never been easier thanks to the rise of at-home pizza ovens. With a pizza oven, you can achieve the perfect crust and bubbling toppings that rival the pies served by trained dough slingers using professional-grade equipment. There’s also no need to have a sprawling garden to enjoy pizza making, either. Compact indoor pizza ovens have revolutionised home cooking, offering high-performance results right from your kitchen countertop. For outdoor enthusiasts, portable models allow you to recreate the magic of wood-fired cooking wherever you are, whether you’ve got a small courtyard garden, you’re camping or heading to the beach. Many brands even make life simpler with pre-made dough and ingredient kits, often available for delivery – including gluten-free options for those with dietary restrictions. Choosing the right pizza oven depends on your space, preferences and budget. To help you choose the right one for your needs, I've tested a wide range of models, assessing their heat efficiency, build quality and ease of use. Whether you're an aspiring pizzaiolo or simply want a fuss-free way to level up your homemade pizza nights, this expert-tested guide to the best pizza ovens has something for everyone. Don’t forget to check out our picks for the best pizza oven accessories, best pizza stones and best pizza cutters, plus the best Ooni pizza ovens and best Ooni accessories. View Affiliate Playlist on the source website View Green Video on the source website Best pizza ovens at a glance Best multi-fuel pizza oven: Ooni Karu 2 Pro, £699 Best large pizza oven: Ooni Koda 2 Max, £899 Best gas pizza oven: Witt Etna Rotante pizza oven, £699 Best pizza oven with rotating stone: Morsø Forno Spin, £489 Best portable pizza oven: Gozney Tread, £499.99 Best pizza oven and air fryer: Ninja Artisan Electric Outdoor Pizza Oven & Air Fryer, £299.99 Best pizza oven for versatility: Solo Stove Pi Prime, £319.99 Best value pizza oven: Gozney Arc, £599.99 Best compact pizza oven: Ooni Karu 2, £349 Best indoor pizza oven: Sage the Smart Oven Pizzaiolo, £729.95 Best pizza oven for parties: Ooni Koda 2 Pro 2nd Generation, £599 Best portable Ooni pizza oven: Ooni Koda 2, £399 Best electric pizza oven: Ninja Woodfire Electric Outdoor Oven, £349.99 Best mess-free pizza oven: Ooni Volt 12, £799 Jump to section: Why you can trust Good Food reviews How we tested pizza ovens Best pizza ovens to buy in 2025 Other pizza ovens tested and rated What to look for in a pizza oven Gas pizza oven vs wood-fired pizza oven Pizza oven recipes and tips Why you can trust Good Food reviews At Good Food, the expert testing team has thoroughly reviewed a wide range of pizza ovens, using our established matrix format to ensure each model is assessed fairly and consistently. All testing is carried out in the Good Food Test Kitchen and garden, which is designed to mirror a typical home kitchen rather than a laboratory setting. This approach means that if a pizza oven performs well for us, it is likely to do so in your own home. Our reviews are entirely independent. We do not share our findings with manufacturers or retailers prior to publication, and we never accept payment or incentives in exchange for positive reviews. This ensures that our recommendations are impartial and trustworthy, so you can feel confident when choosing a pizza oven based on our advice. How we tested pizza ovens I tested a range of portable, freestanding and barbecue-top pizza ovens. I included gas- and wood-fired pizza ovens, plus outdoor cooking gadgets that double up as pizza ovens, including wood burners and stoves. I used pre-made pizza dough from Northern Dough Co to test the ovens, and followed manufacturers instructions around fuel. I received boxed pizza ovens and built them using instruction manuals. I also checked the size of the pizza oven cavity to see if there was any extra space for addition pieces of cookware or food, like roasting tins and cast iron skillets. I tested multiple pizza ovens across budget, mid-range and luxury brands to bring you this list of the ones I'd buy myself. Each model was scored against standardised criteria and marked out of five on the following core aspects: overall build quality, performance and cooking results, ease of build, use, safety and value for money. These scores determined the overall star rating of each pizza oven. Overall build quality: Pizza ovens are investment purchases and therefore should be built to last. They also need to be able to hold and maintain the high temperatures required for cooking pizza. Cooking results: the ultimate criteria – I scored the finished pizzas out of 10. Ease of build and use: I timed how long it took to build the oven and rated the instruction manual. I then assessed how easy it was to use the oven. Safety: Pizzas require incredibly high temperatures to cook so we looked for excellent insulation and safety features to make using the pizza oven easy to use. Value for money: If the price didn't feel right, it didn't make it into the best list. Sustainability: As well as looking at whether the packaging could be recycled, I checked the warranty of each pizza oven and investigated whether it's easy to source spare parts or arrange repairs. I also made notes on the following criteria: Fuel source and ease of use: How easy is it to get cooking? Is the fuel source easy to add and efficient? I looked for ovens that were intuitive to use, scoring accessories, too. Storage and handling: How easy is it to move ovens claiming to be portable? How quickly do the ovens cool down and are they safe to handle? You'll notice some of the pizza ovens in this list feature tried-and-tested badges and some don't. Only my top picks tested qualify for tried-and-tested badges, but this doesn't mean I recommend the other models any less. In fact, those models held their own against some of the newest models now available on the market. Best pizza ovens to buy in 2025 Ooni Karu 2 Pro pizza oven Available from Ooni (£699), Lakeland (£699) Best multi-fuel pizza oven Pros: Flexible fuel options Quick cooking Large capacity with fold-in legs Includes a temperature probe for cooking meats Five-year warranty when you register with Ooni Cons: Some non-recyclable packaging Essential extras need to be bought separately Star rating: 5/5 The Karu 2 Pro is undoubtedly an investment purchase, but could be worth the money if you plan to make the most of it. It's a considerable upgrade of the Ooni Karu 16 pizza oven, with new extras like a food probe for roasting meats, a larger glass door to keep an eye on pizza as it cooks, and remote temperature monitoring when you pair it with the Ooni app. Like the Karu 16, the Karu 2 Pro can also be operated using either wood, charcoal or gas (although the gas burner needs to be bought separately), offering flexibility and the potential to cook more than just pizza. Assembling and operating it is a breeze, and the digital thermometer – which attaches to the front – is brightly lit and comes with batteries included. In test, it took just 1 minute, 45 seconds to produce a 16-inch pizza with a mottled crust, bubbling mozzarella, and crisp toppings – truly pizzeria-worthy results. Necessities like a pizza peel aren't included in the price, but Ooni does offer a Karu 2 Pro bundle, which includes essential items like a peel, an all-weather cover, and a gas burner, as well as an ultimate bundle with extra accessories. Available from: Ooni (£699) Lakeland (£699) undefined Ooni Koda 2 Max Available from Ooni (£899) Best large pizza oven Pros: 24-inch cooking area Clear digital temperature display Fully recyclable packaging Quick to set up and use Cons: Legs don't fold in for storage Star rating: 5/5 This gas-powered model from Ooni is a serious piece of kit for pizza enthusiasts. Sporting a super-sized 24-inch cooking area, it can handle up to three 10-inch pizzas at the same time or, if you're feeling up to it, one 20-inch pizza – a challenge we rose to (and succeeded with) during our test. The look and feel of the Koda 2 Max is very familiar and in line with the rest of Ooni's pizza oven range, though its enormous size means you'll need at least two people to unbox and assemble it. Inside the oven there are two pizza stones and two burners on each side, so you can cook two different dishes at different heat levels simultaneously. I put it into practice by searing a ribeye steak in a cast-iron pan on the right and a 12-inch pizza on the left. The steak required a very hot temperature to get a golden sear, but was impressively tender. Make sure you have a good pair of protective oven gloves or BBQ gauntlets for handling skillets once-preheated. Perhaps the only downside of the Koda 2 Max is that the legs don't fold inwards, which might make it more difficult to store, but I'm really splitting hairs here. It was a joy to cook with, and making multiple pizzas at once without any complications felt like a huge win. Read our full Ooni Koda 2 Max review. Available from: Ooni (£899) undefined Witt Etna Rotante pizza oven Available from Amazon (£499) Best gas pizza oven Pros: Unique rotating pizza stone Fantastic results Spacious Booster burner Cons: Large and heavy Short warranty No temperature gauge Some non-recyclable packaging Star rating: 5/5 Featuring an innovative rotating pizza stone, this is without doubt the easiest pizza oven to use that I've ever tested. It's a large unit that requires space to use and store, boasting a sleek design that's available in four colours. Assembly is simple with two people. Once connected to the gas (butane), it lights like a gas hob – simply press and hold the flame and ignition buttons together. The lack of a temperature gauge is a glaring omission to this model, but the instructions are clear and accurate. Our 16-inch pizza cooked in just under 2 minutes (despite the brand's claims that it can be done in 60 seconds), which is very quick. I yielded the best results when launching into a 500C oven, then turning the flames down to medium-low. The results were near-perfect, with a risen, mottled crust and oozy, slightly browned toppings. The price point is bumped up by the hidden essentials of gas and batteries, plus a pizza peel. However, if you have the budget and your heart set on a gas-fired model, this is an excellent choice for fail-safe homemade pizzas every time. Read the full Witt Etna Rotante pizza oven review. Latest Deals Morsø Forno Spin gas pizza oven Available from Amazon (£489) Best pizza oven with rotating stone Pros: Quick to assemble and ignite Excellent results Compact build Comes with a rotating stone Cons: Some unnecessary plastic packaging Star rating: 5/5 Much like the Witt model above, this gas pizza oven comes with a rotating stone to ensure fast, even cooking around the crust and base, without needing to turn by hand. It's made by Danish brand Morsø, and is a sturdy, stylish piece of outdoor kit that feels built to last. I am also a fan of its unique egg-like shape and large opening, which allowed us to slot our pizza inside with ease. Setting it up was almost as effortless, and once I had inserted the stone, plugged in the rotating base (you'll need an outdoor power source for this) and attached the gas hose, the oven was ready to be lit. I left the Forno Spin to preheat for 15-25 minutes as advised in the manual, and it got to work quickly – hitting 400C in just under 10 minutes. The gauge on the front allowed me to track the heat levels, and I found it responded quickly to changes in temperature, too. After two-and-a-half minutes, my 12-inch pizza was hot and bubbling with gooey cheese and lightly browned toppings. The dough was also evenly cooked, and while the crust lacked that mottled look you often see with restaurant pizza, I was still pleased with the quality. There are accessories available to buy on the Morsø website, though it's inconvenient that important tools like a pizza peel aren't included as standard. That said, the enjoyment I got from using the Forno Spin, and the speed at which I was able to create delicious pizza does make it feel like a worthwhile purchase. Available from: Amazon (£489) undefined Gozney Tread pizza oven Available from Gozney (£399.99) Best portable pizza oven Pros: Easy to set up and operate Good-looking design Relatively lightweight, with handles for easy lifting Cools quickly Cons: No accessories included Not quite as portable as it makes out Star rating: 4.5/5 If you love the look of the Dome S1 – listed above – but want something more compact, say hello the Gozney Tread, which is new for spring 2025. At 13.5kg, it's not exactly designed for campers hiking cross-country, but it is the most lightweight option within Gozney's range and has handles across the top for easy lifting. At 32cm high, it also should slot easily into the boot of a car. It's the least expensive of Gozney's dome-shaped ovens, though bear in mind that to get the best results from the Tread, it's worth investing in accessories like the Venture stand, mantel, travel bag and roof rack, plus essentials like a pizza peel – all of which add to the overall cost. In test, I loved how easy the Tread was to operate and had no issues controlling the temperature. It also delivered quality results at speed, and my pizzas were perfectly cooked in just 1 minute, 30 seconds. After switching off the heat I was impressed by how quickly the oven cooled, too, which means you can have it packed away and ready for your next pitstop in no time. Available from: Gozney (£399.99) undefined Ninja Artisan Electric Outdoor Pizza Oven & Air Fryer Available from Amazon (£249), Ninja (£249.99), Argos (£249.99) Best electric pizza oven Pros: Affordable price point Multi-functional Very convenient Heats up fast Cons: The design might not be to everyone’s liking Not for pizza purists Star rating: 4.5/5 If convenience and versatility is what you’re after, then this is the ideal piece of kit. Like other Ninja products, the oven is quick and easy to set up, with the pre-cook phase taking roughly 20 minutes to heat up (and conveniently beeping when it’s ready). I enjoyed the five different in-built pizza cooking settings, including Artisan, Thin Crust, New York, Pan and Custom, and they came in particularly handy when following some of the recipes provided in the accompanying recipe booklet. The oven comes with a 12-inch pizza stone. It also comes with a cooking basket and baking tray, if you’d like to use its air fryer setting – as a break from pizza we cooked a salmon, potato and vegetable traybake and the results were impressive. Admittedly, I was somewhat skeptical about cooking pizza in an electric pizza oven at first, with the lack of smoke and fire and the fact that it only reaches a maximum temperature of 370C slightly off-putting. However, the pizzas I cooked were some of the best I've tasted, and my guests agreed – the base was puffy and evenly cooked after roughly two minutes and there was even some charring, to lend it a true artisan feel. Another big benefit of this electric model is we could leave the pizzas cooking while nipping inside to fetch ingredients, without having to monitor the oven or worrying about it losing heat or the flame dying out. Handily, when using one of the pre-set options, the pizza oven beeps when it’s time to remove the pizza from the oven. As well as output, it’s also nifty in size (unit itself is 32cm high by 59cm length and 42cm width) – so much so that you could easily take it camping for example, if you had access to an electric hookup. Available from: Amazon (£249) Ninja (£249.99) Argos (£249.99) undefined Solo Stove Pi Prime Pizza Oven Available from Solo Stove (£319.99) Best pizza oven for versatility Pros: Accessories are included Wide opening Excellent mottled crust on pizzas Lifetime warranty on manufacturer defects Cons: Gas hose and regulator require self-assembly Non-recyclable packaging Star rating: 4.5/5 Sleek yet sturdy, this pizza oven has a wide enough opening for cooking more than just pizzas – its roomy interior would be sufficient for a spatchcock chicken, a loaf of sourdough or roasting tray full of veggies. A peel and protective cover are thrown in as standard, but you can also buy an infrared temperature gun, bamboo board and heatproof mat separately. Readying the oven for use was a straightforward process, though I had to attach the gas hose to the regulator ourselves. It felt needlessly unsafe that I was responsible for this part of the set-up and found there wasn't much information in the manual either. Once I'd fired up the oven, I cured the stone for half an hour before sliding our 13-inch pizzas inside. The heat could easily be adjusted using the dial on the front, and I was impressed that the base of the oven's exterior stayed cool to the touch, even when the internal temperature had reached heights of 450C. My pizzas were perfectly crisp in just 90 seconds. Available from: Solo Stove (£319.99) undefined Gozney Arc Available from Gozney (£599.99) Best value pizza oven Pros: Attractive design Easy to set-up Roomy interior Bright digital display Precise temperature controls Five-year warranty Cons: A little slow to heat up A lot of plastic packaging No pizza peel included Star rating: 4.5/5 The Gozney Arc has a similar design to the Dome and Dome S1, while being more lightweight and slightly more affordable. Its exterior is also more compact than the brand's other ovens, without compromising too much on the amount of cooking space you have to work with. An XL version is available too, with room for a 16-inch pizza. Setting up the Arc was a breeze – I inserted the flame guard inside, then cured the stone for 30 minutes. My test took place on a cold, windy day so the pizza oven took some time to heat up, but I could keep a close eye on the temperature thanks to the brightly lit digital thermometer on the front. A screw driver (to attach it to the stand), matchstick holder, and stone adjustment tool are included, but tools like a pizza peel need to be bought separately. I loved the cooking performance of this oven, and my pizzas had mottled crusts and oozing toppings in just 90 seconds. I was also impressed by how it maintained such high temperatures in breezy weather. Available from: Gozney (£599.99) undefined Ooni Karu 2 pizza oven Available from Ooni (£349), Lakeland (£349.99), Waitrose (£341.10) Best compact pizza oven Pros: Fully recyclable packaging Easy to set up and use Compact and portable Cooks quickly and well Cons: Takes time to heat and needs regular refuelling Takes specific types of wood and charcoal No accessories included Star rating: 4.5/5 This updated version of the Karu 12 pizza oven from Ooni boasts a ‘clear view’ glass door, a larger fuel basket and better fuel efficiency. It’s compact and reasonably light, weighing only 12kg and once built just needs the legs folding and the chimney storing inside the body of the oven and it’s packed neatly away. For fuel you have the choice of wood sticks or lumpwood charcoal for that flame-cooked taste, or gas, although this is only possible if you buy the Ooni gas burner for an additional cost. I tested it with both wood and charcoal and it’s easy to load with fuel and light, although it does take a good 30 minutes to reach a temperature high enough for cooking. There’s a temperature gauge on the side, so you can keep an eye on the heat, plus a handy baffle in the chimney that helps you control the draw of air through the oven for faster or slower cooking. A stay-clear glass door allows you to see exactly when your dough is ready, and in my test this took just 90 seconds with near-perfect results. This is an impressive oven for its size and versatility and is ideal for packing up and taking camping or down to the beach. However, its price is bumped up by the fact that you have to buy every single accessory or extra separately, including a pizza peel, a necessity to ensure safe and simple cooking of your pizza, and the handy carry bag, which is a must to make this compact oven truly portable. Available from: Ooni (£349) Lakeland (£349.99) Waitrose (£341.10) undefined Sage the Smart Pizzaiolo Available from Peter Tyson (£726.95), Very (£729), Sage (£729.95) Best indoor pizza oven Pros: Quick-cooking Great if you don't have outdoor space Pizza peel and pan included Cons: Large footprint Difficult to clean Non-recyclable packaging used Star rating: 4.5/5 The Smart Oven Pizzaiolo is an indoor bench-top pizza oven, claiming to provide ‘brick oven performance at a fraction of the cost’. The sleek metal oven looks like an oversized microwave and sits happily on a countertop or kitchen island to be plugged in to the mains – no outdoor space required. It reaches 400C, enabling you to cook pizza in just 2 minutes. There are seven preset modes for all styles of pizza (from New York to deep dish or even frozen), plus a manual mode to choose your own cooking method, where you can customise the temperature, timings and even the direction of heat. The oven also comes with a heavy round pizza stone that you slot inside the oven to bake the pizzas directly on, plus a long-handled metal pizza peel and a round metal tin to make a deep-dish pizza. The oven takes around 20 minutes to heat up once plugged in and can cook one pizza at a time. On the 'wood-fired' method, I was seriously impressed with the results of our pizza – cooked at 400C, the pizza was ready in just two minutes and had a crisp leopard-spotted crust and perfectly melted cheese. This model is certainly an investment oven, but ideal if you're a homemade pizza fan lacking outdoor space. Read the full Sage the Smart Oven Pizzaiolo review. Available from: Peter Tyson (£726.95) Very (£729) Sage (£729.95) Latest Deals Ooni Koda 2 Pro 2nd Generation Available from Ooni (£599) Best pizza oven for parties Pros: Simple setup Large cooking area Digital temperature display App features Sleek design Dual tapered flame burner for even heat distribution Cons: Very heavy Large Star rating: 4/5 With 30% larger oven capacity and a 20% bigger cooking area than previous Koda models, the size (21-inch at the front and 18-inch at the rear) of this gas-powered pizza oven might be off-putting for amateur pizza makers. But once you’ve followed the simple-to-follow instructions and setup, you’ll find yourself creating high-quality pizzas in no time. The Ooni app comes in handy here not only for the setup, but because the Bluetooth connectivity syncs up with the pizza oven’s in-built digital temperature display so you can monitor your oven temperature from elsewhere (handy if you’re prepping ingredients inside). It meant I could leave the oven to heat up while preparing my sauce and toppings, with my phone sitting on the kitchen counter showing the temperature rising. The oven took around 25 minutes to reach 450℃, when I chose to cook our pizzas (although the oven can reach highs of 500℃). To test, I made 10-inch pizzas, which cooked perfectly and efficiently in approximately 1 minute 30 seconds. This particular pizza oven really comes into its own if you’re cooking for large groups – you can comfortably fit two pizzas in the oven’s spacious 18” cooking area if you choose to go for slightly smaller than 10 inch bases. The oven also contains dual lateral gas burners rather than a single source flame found in most ovens – which I found created even heat distribution and cooked pizzas evenly. It’s worth noting that the digital temperature display reads the oven temperature and not the stone itself, so you might want to invest in a heat gun to get a true temperature check on the stone. Overall, it’s a seriously good looking model that can churn out top quality pizzas, but if you’re short on space or looking to cater for smaller groups, you may want to consider a smaller and lighter model. Available from: Ooni (£599) Ooni Koda 2 Available from Ooni (£399) Best portable Ooni pizza oven Pros: Beautiful design, particularly the Slate Blue colourway Simple setup Portable Cons: No in-built thermometer like the Ooni Koda 2 Pro Carry case comes separately Star rating: 4/5 With its sophisticated slate blue hue, this is one seriously good-looking pizza oven. Ooni positions this product as a small and powerful pizza oven with great portability. And weighing just 16kg and measuring 21.5 inches by 28.4 inches by 13.1 inches I found it easy to manoeuvre, especially when using the carry cover (sold separately). Its gas setup means once it’s heated up (approximately 30 minutes) you’re ready to cook, and pizzas took approximately 1 minute 30 to cook. The 14-inch stone also means you can cook larger pizzas if you wish, and that you have room to manoeuvre the pizzas in and out of the oven. I was impressed with its ease of use and the quality and consistency of the pizzas I cooked. Its wide mouth also means you can see how well the pizzas are cooking/check to see if they’re burning. Like its larger counterpart, the Ooni Koda 2 Pro, this model also contains a tapered flame, which I found helped cook the pizzas evenly and produced consistent results. Unlike the Ooni Koda 2 Pro though, this doesn’t come with a connected temperature gauge, or a gauge that syncs up to the app, so you’d be best to use a temperature gun to determine the heat. Overall, I was impressed – it’s nifty, powerful, good-looking and cooks a seriously good pizza. Available from: Ooni (£399) Ninja Woodfire Electric Outdoor Oven Available from Ninja (£329.99) Best electric pizza oven Pros: Wide range of functions Easy to use Brightly lit, intuitive controls Large capacity Cons: Large footprint Lots of non-recyclable packaging Pizza lacked mottled crust Star rating: 4/5 This versatile electric model from Ninja is a little different from the other pizza ovens on this list. Doubling up as an electric BBQ, it features an in-built smoker box that burns wood pellets, helping you to achieve a smoky flavour without using any open flames, charcoal or gas. It has a relatively large footprint and is quite boxy, but the quality of the build is excellent. You can use it to cook all manner of dishes, but pizza is the main focus. There are six different pizza presets to select, including artisan, thin, pan, New York, frozen, and a custom setting. I opted for 'thin', which was programmed to cook for five minutes. Without the open flame element, I found my pizzas lacked the leopard-spotted crust you usually get from a traditional pizza oven, but they still looked and tasted great. I also roasted a whole chicken using the smoker, cooking for 1 hour 30 minutes at 140C as advised in the manual. The smoky flavour was good, but far more subtle than I achieved with the Ninja electric BBQ grill and smoker. Available from: Ninja (£329.99) undefined Ooni Volt 12 pizza oven Available from Ooni (£559.30), Lakeland (£799) Best mess-free pizza oven Pros: Minimal plastic packaging Intuitive Easy to set up Can be used as a standard oven Cons: Large and heavy Condensation gathered in temperature dials Smoky to use indoors Star rating: 4/5 This pizza oven is another first of its kind – it can reach 450C internally without being fuelled by wood or gas. It's also Ooni's first indoor-suitable oven. It plugs into the mains, meaning you dodge any risk of running out of fuel mid-bake, plus the mess and expense of it. Ooni products are reliably sleek and sturdy in design, and the Volt 12 is no exception, with a matte shell, tempered glass door and well-engineered controls that are responsive to change. It also offers user-friendly extras, like an interior light to help take the guesswork out of pizza-making. The size means this model won't sit on a standard kitchen countertop, so a dedicated space would be required to ensure a safe perimeter around the oven. However, there's ample space in the cavity, meaning it can be used like a standard oven for cooking joints of meat and vegetables. It took 20 minutes to heat, and once I'd nailed the temperatures, our pizza took 2 minutes 30 seconds to cook, resulting in a brilliantly puffy crust, well-cooked base and nicely browned toppings. But, this model gets very smoky, as excess flour and wayward toppings burn off the stone. You really need to have the right ventilation for using this pizza oven to avoid fire alarms being set off in your kitchen. However, for year-round, delicious homemade pizza, this is a great one to consider. And, it's excellent for outdoor use, provided there's not risk of rain! Read our full Ooni Volt 12 review. Available from: Ooni (£559.30) Lakeland (£799) Latest Deals Other pizza ovens tested and rated Gozney Dome pizza oven review, £1,449.99 Ooni Koda 16 pizza oven review, £499 Woody pizza oven, £259.99 ProCook electric pizza oven air fryer, £199 Dellonda portable 14-inch pizza oven, £179.98 Cozze 13-inch pizza oven review, £199 Gozney Roccbox pizza oven review, £399.99 DeliVita the Red Chilli pizza oven, £899 La Hacienda BBQ pizza oven, £84.99 Igneus Classico pizza oven, £899 Fresh Grills Premium pizza oven, £279.99 Vango Camp Chef pizza oven, £119.99 VonHaus gas pizza oven, £164.99 Cuisinart indoor pizza oven, £299.99 What to look for in a pizza oven Budget Start by setting your budget – but know that more money does not always mean a better pizza. If you're looking to spend a few hundred pounds, ignore large, built-in stone ovens as these complex products are very expensive, usually costing at least £500. Storage Consider the space you have available. The smallest pizza ovens I've tested are the BBQ-top models, which thanks to their small, boxy size, can easily be stored in a garage, shed or even inside somewhere. A number of the models on this list have easy foldaway legs, meaning they too will take up very little room when not in use. Some of the larger models I've tested will need to be kept outside in all weathers, in this case, a cover is an absolute must. Set-up I took ease of set up into consideration when testing each of these pizza ovens. Whilst you should take this into consideration when buying, I also suggest working out the best place to put your pizza oven for use. I spoke to the reviews experts at Gardeners' World who said, "it’s best to place your pizza oven wherever you’ve put your social areas, to save you carrying pizzas up and down the garden. They can look fantastic on modern garden tables and make an excellent focal point for entertaining." "Pizza ovens are safest on stone or concrete patios, but with some heat-proof material underneath they should be perfectly safe on wooden decks too. Site your pizza ovens a few metres away from fire hazards like fences and low-hanging branches. Make sure there’s open space above your oven for smoke to escape and you’re good to go". You should also consider an area that best allows for smooth launching of your pizzas, plus plenty of surface space to both build your pizzas and plate them up once cooked. Accessories Take a look at which accessories your chosen pizza oven comes with. In our eyes, a pizza peel is an essential, but some brands don't provide these as standard, and this will be an additional cost. Fuel type Some will be gas-fuelled, others need wood, or it may be a multi-fuel. Indoor pizza ovens plug into the mains so don't need any other means of generating heat. Gas pizza oven vs wood-fired pizza oven Gas or wood-fired, which do you choose? There's no definite answer to this question as its simply a matter of preference. That being said, the two fuel-types do make for very different cooking and eating experiences. So it really is down to you to work out what you want from your new pizza oven. And don't forget, electric and indoor pizza ovens are also available. Gas Gas-fired pizza ovens are generally cleaner to use as there is no need to sweep up any ash after use. They're also quicker to heat up than their wood-fired counterparts. Gas-fired pizza ovens work similarly to a gas hob and have a dial to control the flame, which not only gives you greater control over the cook of the pizza, but also means you're able to use the oven for other items too. However, you of course need to buy gas and, if you don't have a bottle already, the initial payment for the bottle can push the price up further. Wood-fired If you're after an authentic flavour, a wood-fired pizza oven is the only choice. The burning wood pellets impart a delicious smoky flavour that simply can't be achieved by cooking with gas. Another plus for wood-fired pizza ovens is the fact that you don't need to buy a gas canister as wood pellets can be picked up pretty easily from supermarkets or online. Wood-fired models do require some practice though as they can be a little more difficult to handle when it comes to controlling the temperature. Multi-fuel If you can't make up your mind or you like the sound of what both fuel-types offer, then opt for a multi-fuel model. Whilst you won't be able to cook with gas and wood at the same time, I feel the two fuel-types are ideal for different situations. Cook with gas when you're entertaining and want to churn out consistently tasty pizzas for a crowd. For chilled out evenings with your nearest and dearest, use wood and take your time. Pizza oven recipes and tips Basic pizza dough recipe All our top pizza dough recipes Pizza sauce recipe Sourdough pizza 10 tips for making next level margherita pizza Video: How to make pizza How to season cast iron Pizza oven deals Best Ooni pizza oven Best Ooni accessories Gozney vs Ooni pizza ovens What else can you make in a pizza oven? Best pizza oven accessories Best pizza stones Best pizza cutters Best Weber BBQ Best electric barbecues Is Hexclad worth it? Best oven thermometers Kitchen appliance deals Pizza oven deals Air fryer deals Coffee machine deals Microwave deals Fridge freezer deals Dishwasher deals Stand mixer deals Breadmaker 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.

Put your storecupboard contents to good use with these summery recipes, combining staples such as canned tomatoes and chickpeas with fresh ingredients.

Take the stress out of summer cooking with fuss-free seasonal meal ideas using storecupboard ingredients. If you don't have a lot of fresh ingredients to hand, it's still possible to enjoy a light lunch or dinner with the help of frozen and canned foods. From bean salads and fish stew to pizza and paella, these summer storecupboard recipes are budget-friendly and full of flavour. Need some more meal inspiration? Check out our healthy storecupboard recipes and healthy storecupboard salads, or enjoy something sweet with our storecupboard baking recipes. This guide was brought to you by Cook Smart, a campaign designed by Good Food experts to help you save money and reduce food waste. Dive into more Cook Smart content in our budget hub. 3 Budget ramen ideas View Green Video on the source website 1. Summer fish stew Frozen fish is an affordable ingredient to add to your summer repetoire. White fish such as cod or pollock freeze well and can be added straight to a healthy stew without defrosting first. Cans of chopped tomatoes and butter beans add flavour and texture, plus you can use up stale bread to make golden croutons. 2. Feta, olive & preserved lemon grain salad Take some shortcuts with a ready-made dressing, a pouch of microwaveable grains and a pot of sundried tomatoes, olives and feta. Just add some fresh rocket for a fuss-free, flavourful salad ready in under 10 minutes. Try more delicious storecupboard salads, including this hearty halloumi salad with lemony lentils, chickpeas & beets 3. Mozzarella & pesto chickpeas on toast In need of a speedy lunch? Try our summer storecupboard spin on beans on toast. Simply throw together a can of chickpeas, pesto, sundried tomatoes and mozzarella for a tasty veggie toast topping. Find more easy storecupboard lunch recipes 4. Spaghetti with smoked anchovies, chilli breadcrumbs & fried egg Tinned smoked anchovies are a storecupboard hero, and can be used in a wide range of dishes. Add them to this simple and speedy spaghetti with breadcrumbs in a garlicky chilli sauce. Top with a fried egg for a stress-free midweek meal full of interesting textures. Find more anchovy recipes. 5. Cajun grilled chicken with lime black-eyed bean salad & guacamole This punchy salsa features canned black-eyed beans, sweetcorn and semi-dried tomatoes, lifted by a squeeze of lime juice. It’s the perfect accompaniment for smoky spiced chicken fillets – a seriously satisfying low-carb dinner. 6. Tuna, olive & rocket pizzas Keep the family happy with these simple seafood pizzas. Using a ready-made pizza base mix saves on time, whilst storecupboard basics such as tomato purée, cans of tuna and olives make a quick topping. Get creative and let everyone customise their pizzas with whatever ingredients you have to hand. 7. Lentil & tomato salad Lentils are another storecupboard favourite, and form a substantial base for summer salads. As well as providing a source of iron, this complex carb is great for balancing energy levels. Make our flavoursome and filling vegan salad using a pack of dried puy or green lentils with cherry tomatoes, spinach leaves, chutney, spices and onions – the perfect barbecue side. Get more vegan storecupboard recipes 8. Charred broccoli, lemon & walnut pasta Put a packet of dried penne or fusilli to good use in this satisfying summer pasta dish. It's packed with flavour from charred broccoli, lemon, parmesan and fried garlic, with walnuts for texture. Ready in just 20 minutes, it makes a speedy and nutritious midweek supper. You could use frozen broccoli if you don't have fresh to hand. Discover more storecupboard pasta ideas 9. Easy paella Transport yourself to sunny shores with a sizzling pan of paella. Our easy version of this classic Spanish dish makes use of basic ingredients such as chopped tomatoes and frozen seafood, but you can also add extras such as peas and chorizo if you wish. 10. Air fryer falafel Use your air fryer to rustle up some homemade falafel using storecupboard heroes: chickpeas. Enjoy with your favourite accompaniments – tabbouleh, hummus, tahini sauce and salad work well to make a healthy and budget-friendly lunch option. Get more storecupboard inspiration... Top 10 storecupboard recipes Budget meals for large families Our best recipes for leftovers 5 storecupboared superfoods A guide to cheap and healthy cooking All our storecupboard recipes Storecupboard one-pot recipes Top 10 healthy storecupboard recipes What are your favourite storecupboard ingredients? Leave a comment below...

Summer is served! Four brand new, flavour-packed menus have officially launched on your Good Food app, and it's tailor-made to suit all your summer entertaining needs. Created by the brilliant Helena Busiakiewicz, these menus are designed to be as easy as possible to enjoy the sun, rather than be stuck in the kitchen – available only to app subscribers. Expect a mix of bold summer flavours, textures and colours, and even some recipes for when the weather is looking not so glorious. There really is something for everyone. Impress guests with tropical vibes in Helena's let's get fruity menu, inspired by a trip to Puerto Rico, where the fresh fruit and vegetables were juicy and sweet. Put on a showstopping al fresco feast with Helena's dinner in the garden menu, best enjoyed in the garden on a balmy evening. We also have a menu for when the weather isn’t playing ball – Helena's rainy day menu is still light and fresh, but leans more into those comforting late-summer flavours. Finally, Helena's pesci menu is an easy entertaining menu for the pescetarians in your life. It's very customisable – you could swap the mackerel for sea bass or basa. All of these menus are very customisable – feel free to mix and match between them to suit you. Available now on the Good Food app — happy cooking!

Showcase figs in all their seasonal glory with our favourite recipes, from sweet cakes, puddings and pies to savoury cheese pairings, salads and pizzas

Smooth-skinned and lusciously sweet, figs have a unique taste and texture, with slightly chewy flesh peppered with tiny, crunchy seeds. Wondering how to serve figs? Their high sugar content pairs perfectly with similarly intense flavours, adding a burst of sweetness to savoury dishes and a distinctive texture and aroma to sweet treats. How to choose the best figs Select plump, soft and purple specimens with no bruising or splits. Unripe figs will be hard and green in colour, while overripe fruits may feel mushy and smell sour. The fresh fruit is in season from August to early October, while dried varieties are available all year round. Check out our fruity fig recipes below, then get more inspiration from our collection of best ever fig recipes. Learn about the health benefits of figs and find out more about choosing, preparing and storing figs in our glossary entry. Want to try growing your own fig tree? Discover the best way to grow figs, at GardenersWorld.com. How to eat figs Raw figs Serve drizzled with honey, a scattering of toasted nuts and a spoonful of clotted cream. Add to salads, pairing them with cheeses such as goat’s cheese, feta, mozzarella or halloumi, parma ham and peppery leaves like rocket. Combine with cheese and cured meats such as prosciutto or serrano ham for a starter or canapé. Figs are best eaten when ripe. Cooking options Grilling: Figs can be halved and grilled for 2-3 minutes. This method intensifies their jammy sweetness. Grilled figs are a great accompaniment for meats. Roasting: Figs can be roasted whole for 8-12 minutes, or halved and tossed with honey and cider vinegar, then baked for 25-30 minutes until rich and jammy. Poaching: Whole figs can be poached for 5-8 minutes, often in red wine/port or a flavoured syrup with spices or citrus, until tender. What do figs taste like Figs have a delicate aroma and a sweet, luscious flavour. They are not juicy, but their soft, fibrous flesh is succulent, with a texture that includes hundreds of tiny seeds. The fruit offers a unique combination of sweetness and subtle fragrance, making it enjoyable both raw and cooked. Other uses Incorporate dried figs into baking. Sliced figs can be baked or grilled and used as a topping for toast, pizza or flatbread. Enjoy dried figs as a nutritious snack. Figs can be cooked down with sugar, citrus and spices to make jam or chutney. Top 20 ways to serve figs 1. Jams Ripe and juicy figs are ideal for turning into homemade jams. Our sweet fig jam is delicious spread on toast or swirled into yogurt, and also makes a great gift. Enjoyed this? Try more of our delicious jam recipes. 2. Chutneys You can also make chutney to accompany your cheeseboard – our sticky fig and port preserve is perfect for the festive season. Try these fig chutney recipes... Fresh fig chutney Sticky fig & port chutney Pineapple, fig & ginger chutney Discover more preserves with our chutney recipes. 3. Tarts Figs are a natural fit for sweet tarts, and they can be paired with a variety of other ingredients, such as chocolate, honey, nuts, and soft cheese. Figs can also be used to make savoury tarts, which are perfect for appetisers or light lunches. Some popular savoury fig tart fillings include goat's cheese, blue cheese, prosciutto and bacon. Try these fig tarts... Frangipane, fig & orange tart Fig & blue cheese tart Fig tartlets Honey roasted fig & almond tart 4. Pies Fig pie is a delicious dessert packed with health benefits. Figs are a good source of fibre, vitamins, and minerals, including potassium, calcium, and magnesium. They also contain antioxidants, which can help protect your cells from damage. Try these fig pies... Fig, raspberry & cardamom pie Toffee fig pies Then check out our helpful guide on the health benefits of figs. For more guides about the health benefits of different ingredients, check out our health hub. 5. Salads Incorporate figs into a symphony of tastes and textures with sticky honey-glazed halloumi, peppery rocket, salty prosciutto and toasted almonds. The sweet flavour of figs pairs well with creamy mozzarella and bitter salad leaves like chicory, so why not get inventive with your own combination? Try these fig salads... Spiced honey-glazed halloumi & fig salad Mediterranean fig & mozzarella salad Marinated fig & mozzarella salad Griddled chicory with figs & bitter leaves 6. Cakes Is there anything more enticing than a fruit-filled bake? Pack in natural sweetness and give comforting classics like crumble, the humble Swiss roll and classic coffee cake a figgy twist. Dried figs also work brilliantly in Christmas fruit cakes along with currants, nuts spices and spices – they soak up any booze beautifully! Try these fig cake recipes... Fig & raspberry crumble cake Spiced fig, coffee & hazelnut cake Fudgy fig roll Fig & honey Christmas cake Check our more dried fig recipes 7. Served with meat Naturally sweet figs add a new dimension to gamey meats like quail, dark meat such as duck and salty, cured meats such as prosciutto and rich lamb cutlets. Try these fig and meat dishes... Quails with figs & walnut sauce Sticky fig lamb cutlets with warm bean & couscous salad Lacquered duck with grilled figs Figs with prosciutto Ricotta, fig & prosciutto crostini 8. Puddings Try fresh figs in a sponge pudding or topped with sweet, crunchy crumble. Their rich fruity flavour and jammy texture adds an extra layer of comfort to desserts, which is only enhanced with a giant dollop of ice cream. Try these fig puddings... Fig & ginger caramel trifle Fig sponge pudding Caramelised figgy bread & butter pudding Orchard crumble Vegan Christmas pudding Fig leaf crème caramel with roasted figs 9. Served with cheese We can’t get enough of that salty-sweet combination. Plump, fresh figs pair well with a wide variety of cheeses, from crumbly, sharp stilton to creamy brie. Try these fig and cheese dishes... Figs with goat's cheese, pistachios & honey Baked blue cheese with figs & walnuts Fig & walnut slice Stilton & fig salad with honey-thyme drizzle Spanish fig & almond balls 10. Pizzas and breads Take the cheese and meat pairing up a notch and pop them all on a pizza. Try a vegetarian version with blue cheese and hazelnuts, or for a meat version, pair with cured meats. Try these fig pizzas and picnic breads... Rye pizza with figs, fennel, gorgonzola & hazelnuts Fig & Serrano ham picnic bread Fig & prosciutto pizzettas 11. Stuffings Step away from your standard sage and onion stuffing – these fruity flavours will give the classic Sunday roast side a much-needed lift. Fig and apples make a delicious autumnal combination in our pork loin roast, while pancetta provides a salty contrast to this sweet fruit in Emma Freud's American-style stuffing. Try these fig stuffing recipes... Pork loin roast with fig and apple stuffing Fruity Christmas stuffing Fig & pancetta American stuffing 12. Sweet snacks Figs provide a fruity flavour hit in sweet and savoury snacks. Throw a handful of chewy toffees into the filling to make fig rolls with truly sticky, sweet centres that are so much better than anything you’ll find in a packet. Try it yourself... Sticky toffee fig rolls Honeyed almond figs Dolcelatte-stuffed figs 13. Savoury snacks Figs also make delicious savoury snacks as their sweetness pairs perfectly with strong cheeses and salty meats. Whip up some festive party nibbles such as these sticky shallot, fig & almond parcels. Try these savoury fig snacks... Sticky shallot, fig & almond filo parcels Fig & walnut slice Then check out more of our Christmas canapé recipes. 14. Toasted sandwiches Did we mention figs and cheese are a dream combo? A case in point is our toasted cinnamon bagel, loaded with creamy ricotta, sweet figs and honey, tangy blackcurrant jam plus a sprinkling of crumbled sesame snap. Or, use up your Christmas leftovers in a gourmet grilled brie, ham & fig, jam toastie – it's simply oozing with cheesy goodness! Try these toasted sandwiches... Ricotta, fig & sesame bagel Brie, ham & fig jam toastie 15. Simply spiced Let the natural beauty of the fruit take centre stage for an easy yet effective end to a dinner party, baked and served simple with mascarpone or grilled and drizzled with honey and butter until sticky. Try these spiced fig desserts... Sticky cinnamon figs Spiced baked figs with ginger mascarpone 16. Stuffed bites Stuffing figs with luxurious ingredients makes perfect party food. These dried figs are topped with dolcelatte, prosciutto and a drizzle of honey for an impressive yet surprisingly simple canapé. Try these stuffed fig recipes... Dolcelatte & prosciutto stuffed dried figs Dolcelatte-stuffed figs 17. Tartines Load your toast with ripe figs and fig chutney for a next-level lunch or starter. This impressive-looking fig, burrata and prosciutto recipe is deceptively easy to make, just make sure to use larger slices of sourdough. Try these fig tartine recipes... Fig, burrata & prosciutto tartine Tartines with blue cheese, fig & ham 18. Party canapés Fig canapés are great for a stress-free party nibble. This simple fig and goat's cheese recipe is easy to throw together – for added luxury, try using truffle-infused honey. Try these party canapé recipes... Figs with goat's cheese, pistachios & honey Fig, goat’s cheese & basil crostini Dolcelatte & prosciutto stuffed dried figs 19. Edible gift recipes Looking for new ideas for gifting? This fig and walnut slice makes a thoughtful and useful present at Christmas time, or package a jar of one of our chutney recipes below. Try these party canapé recipes... Fig & walnut slice Spiced fig & plum chutney Sticky fig & port chutney 20. Christmas cake and pudding Christmas pudding is a classic for a reason – this vegan version is packed with dried figs, raisins, sultanas and a tot of rum, best served warm with ice cream. Try these figgy Christmas recipes... Vegan Christmas pudding Fig & honey Christmas cake Figgy Christmas pudding Get more autumnal recipe inspiration... Top 10 autumn recipes Autumn cake recipes Our best ever apple cake recipes Plum recipes Autumn baking projects for kids Top 15 blackberry recipe ideas What are your favourite ways to serve figs? Let us know in the comments below...

"Summer is served! with my four flavour-packed menus to suit all your summer entertaining needs. These were all designed to be as easy as possible to actually enjoy the sun, rather than be stuck in the kitchen. We’ve got a mix of bold summer flavours, textures and colours and even some recipes for when the weather is looking not so glorious; there really is something for everyone. I hope you love these menus as much as I do, and feel free to mix and match between them to suit you. Happy cooking!" Helena xx More Summer is Served menus: Dinner in the garden menu Let's get fruity menu Pesci menu Rainy day menu "This menu is for when the summer is winding down or the weather isn’t playing ball. Its still light and fresh, but leans more into those comforting autumnal flavours you might be looking forward to by now!" Starter Spicy tomatoes with garlicky toast Make the most of tomato season in summer with this simple toast starter. Satisfying meat-eaters and veggies alike, you could finish with a drizzle of balsamic vinegar to bring out the sweetness even more. Main Sticky pork tacos with plum and chilli salsa Pair pork with plums for a lovely summer combination – the slightly tart fruit cuts through the fatty meat in these tacos. This is a great dish for guests to help themselves to – put all the elements and bowls on the table and let guests build their own. Dessert Miso pecan tarte tatin The miso in this summery tarte tatin provides a touch of umami that complements the caramel and keeps the dessert from being too sweet. It also uses ready-rolled puff pastry to cut corners. Drink Campari soda blood orange pitcher Swap blood orange for regular to make this Campari pitcher for a sophisticated addition to your summer feast. Throwing it together is simple – you'll just need Campari, Angostura bitters, orange-flavoured gin and orange soda. Discover more summer content... Summer dinner party recipes Summer drink recipes Easy no-cook summer desserts Summer party ideas 15 easy summer punch recipes Summer dessert recipes 25 top summer party food ideas

"Summer is served! with my four flavour-packed menus to suit all your summer entertaining needs. These were all designed to be as easy as possible to actually enjoy the sun, rather than be stuck in the kitchen. We’ve got a mix of bold summer flavours, textures and colours and even some recipes for when the weather is looking not so glorious; there really is something for everyone. I hope you love these menus as much as I do, and feel free to mix and match between them to suit you. Happy cooking!" Helena xx More Summer is Served menus: Dinner in the garden menu Rainy day menu Pesci menu Let's get fruity menu "Impress your guests with these tropical vibes. This menu was inspired by a trip to Puerto Rico, where the fresh fruit and vegetables were juicy and sweet. I’ve gone for a non-alcoholic cocktail here, but it could always be spiked with some rum, if you like." Main Charred chicken thighs with fish sauce, lime, chilli caramel dressing View Green Video on the source website A flavour-packed main providing serious wow-factor. Chicken thighs are marinated in a glorious chilli caramel and lime dressing for a moreish sweet and salty combination. Arrange your chicken on a platter and serve with rice for a showstopping summer main. Side Mooli carrot salad View Green Video on the source website Try this Puerto Rican-inspired salad for a colourful starter that's ready to serve in 15 minutes. Traditionally made with chayote, here carrots and mooli take its place to deliver crunch. It's vegan and gluten-free too, so it will please everyone at the table. Dessert Griddled pineapple with toasted honey & ginger cream View Green Video on the source website Balancing sweet and spicy flavours, this juicy pineapple dessert makes the perfect end to your summer menu, served with a simple honey & ginger cream. You can griddle the pineapple for this dessert on the barbecue if you’re hosting outdoors. Drink Non-alcoholic summer spritz View Green Video on the source website This non-alcoholic cocktail features granadilla, a type of passion fruit which is both sweet and sour – it makes a fruity spritz with slight tartness. If you can’t find granadilla passion fruit, a normal ripe passion fruit also works. Discover more summer content... Summer dinner party recipes Summer party ideas Exclusive lighter summer meal plan 15 easy summer punch recipes 25 top summer party food ideas Top 20 summer salads Rain or shine summer meal plan

"Summer is served! with my four flavour-packed menus to suit all your summer entertaining needs. These were all designed to be as easy as possible to actually enjoy the sun, rather than be stuck in the kitchen. We’ve got a mix of bold summer flavours, textures and colours and even some recipes for when the weather is looking not so glorious; there really is something for everyone. I hope you love these menus as much as I do, and feel free to mix and match between them to suit you. Happy cooking!" Helena xx More Summer is Served menus: Let's get fruity menu Rainy Day menu Pesci menu Dinner in the Garden menu "These are some of my favourite recipes I’ve ever written. They’ve gone down a hit with all my friends and family and are best enjoyed in the garden on a balmy evening." Starter Crispy fried artichokes with rosemary & chilli honey These no-fuss crispy artichokes will go down a treat at your al fresco dinner party. Serve with a punchy honey, garlic and chilli dipping sauce. This starter is gluten-free and vegetarian, too. Main Spatchcocked chicken piccata with runner bean hazelnut salad Infuse the zesty flavours of piccata into this roast chicken for a summery alternative Sunday lunch. Served with a runner bean salad and crispy potatoes, this is a great recipe to add to your dinner party repertoire. Dessert Fig leaf crème caramel with roasted figs Dinner guests will be more than impressed with this crème caramel for dessert. Infused with fig leaves and served with roasted figs and honey, it's ideal for a summer menu to make the most of seasonal fruit. Discover more summer content... Summer dinner party recipes Rain or shine summer meal plan Summer party ideas 15 easy summer punch recipes Summer dessert recipes 25 top summer party food ideas Top 20 summer salads

"Summer is served! with my four flavour-packed menus to suit all your summer entertaining needs. These were all designed to be as easy as possible to actually enjoy the sun, rather than be stuck in the kitchen. We’ve got a mix of bold summer flavours, textures and colours and even some recipes for when the weather is looking not so glorious; there really is something for everyone. I hope you love these menus as much as I do, and feel free to mix and match between them to suit you. Happy cooking!" Helena xx More Summer is Served menus: Dinner in the garden menu Let's get fruity menu Rainy day menu Pesci menu "This is an easy entertaining menu for the pesci’s in your life. It is very customisable; you could swap the mackerel for sea bass or basa. Give yourself a break when it comes to the sundaes and put all the elements and bowls on the table for your guests to build their own." Starter Tomato lime salad with crispy ginger, chilli & garlic See tomato season out with a bang by making them the star of the show in this zesty, spicy salad. It's the perfect starter for a summer dinner party and makes a suitable gluten-free and vegetarian option. Main Whole baked mackerel with fennel chilli & lemongrass Serve this spicy, sweet and sticky whole fish to your guests for a sophisticated yet simple main. The punchy fennel, chilli and lemongrass flavours really turns it up a notch. Dessert Pina colada sundae Transform a tub of shop-bought coconut ice cream to make these stunning cocktail-themed sundaes, packed with tropical pineapple, lime, spiced rum and dulce de leche flavourings. When it comes to serving put all the elements and bowls on the table for your guests to build their own. Discover more summer content... Summer dinner party recipes Top picnic recipes Most popular barbecue recipes Summer drink recipes Easy no-cook summer desserts 15 easy summer punch recipes 25 top summer party food ideas

If you have a late summer or autumn glut, you'll want to check out these blackberry recipes, including vibrant desserts, salads, snacks and drinks

View Green Video on the source website One of the first signs of autumn, this sweet but pleasantly sharp fruit can lend itself to comforting puddings and stews, or light and refreshing salads and ice lollies. If you're wondering what to do with blackberries, we have some ideas for you. If you have any leftovers, the berries can easily be frozen or made into jams, pickles or compotes to preserve them. Make the most of local gardens and hedgerows for foraging with our tips on how to pick and cook blackberries. As well as their delicious flavour, these juicy berries also have a range of benefits, which you can read about in our guide: health benefits of blackberries. For more ideas on what to do with this seasonal fruit, see our blackberry recipes. How to eat blackberries After picking and rinsing gently in cold water, blackberries can be either enjoyed alone as a snack or added to dishes such as yogurts and smoothies, salads, baked goods and sauces or marinades for meat. To preserve them further they can be made into jams, chutneys and jellies, pickled or frozen for another time. Out best ever blackberry ideas: 1. Blackberry cake Make the most of your foraged berries in a showstopping layer cake, complete with piped cream topping. This beautiful bake combines blackberries with citrussy orange zest and marmalade in the sponge, topping and drizzle. Or serve our brilliantly boozy blackberry baba with spiced cream for a grown-up centrepiece. Looking for a simpler bake? Try our easy blackberry and apple loaf cake. Blackberry & orange cake Blackberry & apple loaf Blackberry meringue cake Blackberry victoria sponge Blackberry baba with spiced cream Check out our collection of autumn cake recipes for more brilliant bakes. 2. Blackberry cocktails We can’t think of a better use for blackberries than a homemade tipple. Mix up a rich and fruity liqueur with red wine and vodka or a vibrant blackberry gin. We’re all for toasting the end of summer with a kir royale or two. Or try a classic bramble cocktail with crème de mure and gin. Blackberry gin Bramble cocktails Blackberry mint julep Blackberry gin fizz Blackberry crème de mûre Blackberry vodka Kir royale Browse our autumn drinks recipes for more seasonal sips. 3. Frozen blackberry treats With blackberries appearing while the weather is still quite summery, we’re seeing them showcased more and more in cooling treats. Blackberry & lemon fool Blackberry & apple frozen yogurt cake Cider & blackberry ice pops Mango, lime & blackberry bombe 4. Autumnal salads Add a punch to salads with a handful of jewel-like blackberries – they pair perfectly with creamy and salty cheeses like feta or goat’s cheese and add a refreshing hit to cold game. Blackberry, beetroot & goat’s cheese salad Pigeon & hedgerow salad Sautéed liver & apple salad with blackberry dressing Tuck into more hearty autumn salad recipes. 5. Blackberry crumble As the chilly nights draw in, we can't think of anything more comforting than a steaming bowl of crumble soaked in custard. Blackberries work especially well in this pud combined with other autumnal fruits such as apples, pears and plums. Go for a traditional crumble mix or jazz it up with warming spices such as cinnamon and star anise. We also love augmenting the crumble topping with nuts, seeds and dried fruit for extra texture. Apple & blackberry crumble Pear & blackberry crumble with bay leaf custard Spiced plum & blackberry crumble Blackberry & hazelnut crumble flapjack Treat yourselves to more comforting crumble recipes. 6. Blackberry compote Whether you want to drizzle it on a creamy rice pudding, layer it between French toast or top it on warm apple scones, blackberry compote makes for the perfect autumnal treat. Spiced rice pudding with blackberry compote Blackberry compote Apple scones with blackberry compote Poor knights of Windsor with blackberry compote 7. Blackberry traybakes We can’t get enough of super-simple traybakes for showcasing our favourite seasonal fruit. Perfect for making with kids, our fruity blackberry and almond cake slices are delicious for afternoon tea or serve with vanilla ice cream for dessert. Also try our variations with coconut, apples and marshmallow. Jammy blackberry & almond crumble Blackberry & coconut squares Blackberry & apple mallow traybake Blackcurrant coconut slices Blackberry bakewell squares 8. Blackberry cheesecake Ideal for feeding a crowd, this cheesecake with hazelnuts and blackberries is made in the slow cooker. The creamy filling pairs perfectly with the tart berry topping. Got no time? Our berry cheesecake in a glass makes a quick cheat. Slow cooker muscovado cheesecake with hazelnuts & blackberries Lemon cheesecake with baked plums & blackberries Berry cheesecake in a glass 9. Blackberry jam We’ll never get tired of the aroma of bubbling, freshly picked fruit. Our blackberry jam can be boiled down into jars in minutes, so there’s no excuse for letting a single berry go to waste. Blackberry jam Apple & blackberry jam Blackberry jelly Jumbleberry jam 10. Blackberry tarts Nothing signals the start of autumn like a tart bursting with juicy blackberries. Our rustic harvest fruit tart makes the ideal seasonal pudding if you're having friends over for dinner. Rustic harvest fruit tart Pear & blackberry crostata 11. Blackberry doughnuts Looking for a fun weekend baking project? These fluffy doughnuts are well worth the effort and utterly delicious filled with tangy blackberry jam. Transform this fruity bake into a decadent dessert by serving with a fragrant homemade bay leaf custard. Blackberry doughnuts 12. Blackberry pavlovas Try something a little different for dessert with these dainty pavlovas. We've incorporated whole berries into an aromatic bay-infused compote, served over decadent dark chocolate meringue and blackberry rippled cream. Allow the vibrant scarlet juices to spill out over the swirling chocolate meringues and you'll have a plate that is both beautiful to look at and devour. Mini dark chocolate, blackberry & bay pavlovas 13. Blackberry baked oats Chilly mornings are made so much better with a warming bowl of baked oats. This healthy version combines heart-healthy oats with warming spices, crunchy pecans and fruity pockets of blackberries and apples. And if that's not enough to get you out of bed, it's also high in fibre and delivers one of your five-a-day! Blackberry & apple oat bake 14. Blackberry marshmallows Homemade, luxury marshmallows are taking the food world by storm, but our favourite has to be these pillowy soft bramble marshmallows. Easy to make, we love the contrast between the sharp fruits and sweet mallows, plus they make a great gift, too. Bramble marshmallows How to make marshmallows video 15. Blackberry smoothies Blackberries have one of the highest antioxidants levels of all fruit, providing the perfect start to your morning. Ginger, cinnamon and nutmeg give this blackberry & beetroot smoothie a warm kick. Or, get ahead by whipping up some blackberry smoothie cubes. Blackberry & beetroot smoothie Frozen blackberry smoothie Breakfast smoothie Smoothie cubes 16. Blackberry tiramisu Like the sound of making a blackberry tiramisu? This fruity twist on a classic makes a stand-out dessert for showing off at dinner parties, boasting a silky smooth chocolate sauce to finish. Blackberry tiramisu with chocolate sauce 17. Blackberry porridge Switch up your regular porridge topping with this luxurious blackberry, mixed seed and white chocolate recipe. It's sure to prove a hit with the whole family for breakfast. Blackberry & white chocolate porridge topper 18. Blackberry queen of puddings Whether homegrown, foraged or shop-bought, this blackberry twist on a classic British dessert is a must-try while in season. Blackberry queen of puddings Mini apple & blackberry puddings Blackberry, lemon & mascarpone croissant pudding 19. Blackberry muffins Put blackberries to brilliant use in our energy-boosting muffins. Made with wholemeal flour and sweetened with dates and bananas, they're a great grab-and-go breakfast. Blackberry & banana breakfast muffins Blackberry muffins 20. Blackberry pie Master the art of baking a blackberry pie with Barney's ultimate recipe – we’ve got a few tricks up our sleeve to right some common wrongs. Blackberry pie Farmhouse blackberry & apple pie Bramley & blackberry pie Spiced apple & blackberry hand pies Looking for more autumnal inspiration? You might enjoy... Autumn baking projects for kids Top 10 autumn recipes Easy sloe gin cocktail recipes Top 10 ways to serve figs Top 20 pumpkin recipes Autumn storecupboard essentials Have you got ingenious ideas for using up blackberries? Let us know below...

Looking to work your way through a glut of courgettes? Discover our favourite ideas for using up this versatile vegetable, from cakes and bakes to soup and courgetti

Wondering what to make with courgettes? Nothing signals the start of summer like a bountiful harvest of homegrown courgettes. But if your crop gets out of control, it can take some serious imagination to make the most of your pickings. From creamy lasagnes to tempting tarts, we have an abundance of courgette dishes for you to try. Just remember to pick your bounty before the veg gets too big, as the smaller the courgette, the better the flavour. Courgettes can reach marrow-size surprisingly quickly, but fear not if this happens as we have plenty of serving suggestions in our collection of marrow recipes and top ways to serve marrow. Check out these ideas for using up courgettes, then also watch our video on how to cook courgettes for three different serving suggestions. We've also got plenty more inspiration in our collection of courgette recipes, from cheesy bakes and cakes to salads and barbecue sides. If you've got a glut of courgettes that you don't want to waste, find out how to freeze courgettes. This guide was brought to you by Cook Smart, a campaign designed by Good Food experts to help you save money and reduce food waste. Dive into more Cook Smart content in our budget hub. Our top ways to use up courgettes 1. Courgette pasta Who can resist a creamy plate of pasta? Quick, cheap and popular with kids, it's the perfect dish for using up some of your allotment veg. Transform a glut of courgettes into a silky pasta sauce and top with zesty breadcrumbs in this slow-cooked pasta dish. Our carbonara-style courgette & bacon pasta can be whipped up in 30 minutes with a handful of punchy ingredients. Or, if you're looking for something you can bung in the oven, serve up a bubbling pasta bake such as our creamy courgette lasagne. This versatile veg also works wonders with seafood – our lemony prawn & courgette tagliatelle is gloriously light and citrussy, with a subtle kick from chilli. Or top courgette, lemon & mint linguine with a crunchy fennel seed pangrattato as a flavourful, vegan alternative to parmesan. Discover more courgette pasta recipes 2. Courgette cakes Courgettes can be used in more than just savoury dishes. This moist courgette & orange cake with cream cheese frosting is a decadent way to prove the point! Or, whip up a rich chocolate cake using grated courgettes. There's also a zesty and fragrant courgette, lemon & thyme cake, or get the kids in the kitchen to help make a batch of courgette muffins with our child-friendly recipe. Loaf cake fans will love our tender courgette & lime cake and for a plant-based option, try our vegan courgette cake. Whip up more courgette cake recipes 3. Courgette salads Salads are the perfect way to showcase the subtle, delicate flavours of courgette. This courgette & white bean salad is full of fresh herby flavours, while this simple griddled courgette & feta shake-up salad is ready in just 15 minutes. You'll get a dose of omega-3 with smoked mackerel, courgette & butter bean salad, or enjoy courgettes in thick ribbons with goat's cheese for a filling, summery side. Courgettes also work wonders lightly charred and served in warm salads. Our chunky grilled courgette & halloumi salad is livened up with a tangy caper and lemon dressing, making a delicious lunch or barbecue side. For a stylish summer salad, try our courgette carpaccio. 4. Courgette soup With our unpredictable British weather, a bright courgette soup could be just the thing to see you through a cooler summer evening. This hearty courgette, potato & cheddar soup is comfort in a bowl. For a lighter option, blitz up a batch of courgette, pea & pesto soup, or our healthy courgette, leek & goat's cheese soup which delivers a whole three of your five-a-day in one bowl. Have a go at these courgette soup recipes 5. Courgette fritters Fritters are a popular way to use up courgettes. Crispy, versatile and quick to rustle up, they make the ultimate lazy brunch dish or veggie dinner. Our popular sweetcorn & courgette fritters have a subtle sweetness from chilli sauce and are irresistible served with runny poached eggs. Or try variations on the cheese such as courgette & ricotta fritters with harissa yogurt and sesame, halloumi & courgette fritters with chilli honey drizzle. You can even incorporate this grated veg into batter to make some dainty courgette pancake fritters. Find more flavoursome courgette fritter recipes 6. Courgette brownies Want to make your brownies even fudgier than normal? Courgettes lend a beautiful moist texture to this rich and chocolatey traybake. Studded with chocolate chips, our courgette brownies are the ultimate indulgent way to celebrate your green garden bounty. For another veggie bake, make our beetroot brownies 7. Courgette tarts Bold, bright and beautiful, courgette tarts make a showstopping main if you're entertaining. Put this vibrant veg centre stage by alternating green and yellow sliced courgettes with tomatoes and aubergines in a colourful ratatouille tart. Or, for another summery crowd-pleaser, try our courgette, tarragon & thyme galette which combines roasted courgettes with fragrant herbs with sweet caramelised onions. Looking for something indulgent? Tom Kerridge's courgette & double cheese quiche makes a satisfying sharing lunch. Our charred courgette, lemon & goat's cheese galette is full of tangy, nutty flavours. Or, why not try our crustless courgette, potato & feta slices for an easy family picnic recipe? Check out more beautiful vegetable tart recipes 8. Courgette curry Warm up with a comforting and aromatic veggie courgette curry. We found that scooping out the seeds before slicing and frying the courgettes helps to achieve a firmer texture in this curry, rather than making it watery. The seeds then come in handy for bulking out the sauce. Serve with rice or naan and cooling raita. 9. Courgetti noodles Use a julienne peeler or spiralizer to cut courgettes into 'courgetti' – a lighter take on traditional pasta. The best part? It only takes 30 seconds to cook! Throw courgetti into a pan with garlic, crème fraîche, lemon zest and seasoning, then serve like spaghetti with meatballs or ragu – try our summer courgetti & meatballs, made with pork mince and cherry tomatoes, courgetti with classic bolognese sauce or veggie meatballs with tomato courgetti. Read our guide on how to make courgetti and discover more courgetti recipes 10. Courgette sides We love courgettes, but they don't always have to be the star of the show. Get a taste of summer with our charred courgettes, runner beans & ricotta side, which will go down a storm at barbecues. Or stuff courgette flowers with mozzarella balls and deep-fry then serve with chopped olives and tomatoes on the side. We can't resist a creamy roasted courgette & tahini dip, dolloped generously over toasted flatbreads. If you’re looking for a healthy alternative to your regular chips, give our courgette fries a go. They’re super simple to prepare, taking only five minutes, and are perfect with a sprinkling of parmesan. For a summery twist on nachos, try our courgette, jalapeño & feta nachos. Explore our courgette side recipes 11. Stuffed courgettes The soft, fleshy texture of courgettes makes them ideal for stuffing with exciting textures and flavours. Sausage & herb stuffed courgettes make a family-friendly midweek meal, combining juicy Cumberland pork sausages with parsley, cheese and breadcrumbs. Looking for meat-free options? Try our cheesy veggie Italian stuffed courgettes with spring onions, sun-dried tomatoes and thyme. Or make it vegan with healthy stuffed baked courgettes, flavoured with garlic and topped with a deliciously crispy layer of herby breadcrumbs and pine nuts. 12. Courgette jam It may not be the first thing you think of, but this sweet and punchy courgette jam is a great way to use up a load of courgettes. It can then be stored for up to three months in the fridge, so helpful for reducing waste. Flavoured with zingy lemon and ginger, this jam is delicious served with cheese and biscuits or simply spread on toast. 13. Courgette pickle If you want something a bit sharper than our jam above, try turning your courgettes into a chutney or pickle. Crunchy courgette pickle makes a scrumptious side to cold poached salmon or barbecued burgers. Or, add a bit of punch to your pickle with this courgette & tomato chutney. Check out more seasonal preserves with our collections of chutney recipes and pickle recipes 14. Courgette pizza Add a taste of the British summer to this Italian classic with a few veg-packed slices of superhealthy pizza. Or swap the bread base for crispy filo in this speedy frying pan pizza which marries courgettes with a luxurious filling of peas, crème fraîche, butter beans, feta and mint. Want to spice it up a bit? Our hot salami & courgette flatbread ought to do the trick! 15. Courgette loaf Who can resist a slice of home-baked bread fresh from the oven? Try serving courgette & mushroom bread with salted butter alongside a summer soup. Make something different to the usual loaf with this rustic courgette & cheddar soda bread, or ramp up the spice levels with a flavour-packed cheddar & courgette cornbread. Heading off for a picnic? Arm yourself with a hearty slice of courgette, potato & cheddar flatbread – it's moreish served warm or cold and easy to divide up. 16. Courgette risotto Stir courgettes through a light, fresh risotto for a winning dinner party dish. Our fresh tomato & courgette risotto should be a hit with everyone, including the kids. Make the most of seasonal produce in a fresh courgette & broad bean risotto with a punchy basil pesto or our zingy courgette & lemon risotto. Looking for a dairy-free option? Make a healthy vegan courgette risotto one-pot, packed with courgettes, tomatoes, peas and more. It's a great way to boost your kids' veg intake. Use up more seasonal veg in our summer courgette recipes 17. Courgette bakes Comfort food isn't just for winter! Make the most of seasonal produce in a hearty baked courgette & tomato gratin, complete with oozing mozzarella, fresh basil and a crunchy breadcrumb topping. It's also freezable so you can make several batches and save it for a busy day. Or for something lighter, throw together this baked sweet potato & courgette tortilla in just 10 minutes and let the oven work its magic. Fans of potatoes dauphinoise will also love our summer courgette & tomato gratin which layers thin slices of seasonal veg with gruyère and parmesan cheese. 18. Courgette fries A lighter alternative to potato chips, these moreish courgette fries can be enjoyed as a side dish or simple snack. Ready in just 30 minutes, scatter them with parmesan before serving. For a chunkier alternative, try our courgette chips 19. Ratatouille This wouldn't be an ode to courgettes without a mention of a classic French Provençal dish. Our classic ratatouille features a colourful medley of sautéed courgettes, aubergines, peppers and tomatoes, delivering a whole four of you five-a-day. Or, for a special twist, try Tommy Banks' cheesy baked ratatouille topped with a layer of melty goat's cheese and courgettes. This dish is also well suited to slow cooking as it allows all the flavours to mingle and intensify. Our herby next level ratatouille uses this technique to achieve a gorgeously jammy consistency, a joy mopped up with crusty sourdough. Discover more ratatouille recipes 20. Courgette pancakes Mix up your breakfast or brunch with a plate of light and crispy gluten-free courgette pancakes. They are also free from dairy, soya and egg, so ideal if you are following a vegan diet or have intolerances. Best served warm with extra maple syrup, a dollop of creamy yogurt and fresh summer berries. Find more gluten-free breakfast ideas Find more tips on cooking with courgettes Our best courgette recipes How to make courgetti How to cook courgettes 3 quick dinner ideas with courgetti How to grow your own courgettes Do you have any advice for using up a glut of courgettes? We'd love to hear your recipe ideas...

Step into a Kent cottage where 92-year-old Sue shares her secrets to feather-light sponge, a life well-lived, and the art of making every meal matter

In the heart of the Kent countryside, where roses and bluebells grow against the walls of a centuries-old cottage, the simple act of baking a sponge cake becomes a journey through time. Sue, 92, welcomes visitors with the warmth of someone who has spent decades perfecting not just recipes, but the rituals of home and hospitality. Her kitchen, filled with the scent of peonies and the hum of a 50-year-old Kenwood mixer, is a living testament to the enduring power of food to connect, comfort and celebrate. Listen to the full episode with Sue Bennison from the 5 O'clock Apron Podcast then delve into the podcast archive for more culinary adventures. A recipe written from memory, not a book Sue’s approach to baking is unhurried and instinctive. “I like making cakes,” she says, “but I don’t like eating them too much.” Her signature fatless sponge is as much about intuition as it is about ingredients. No scales, no digital gadgets, just three eggs from local chickens, four rounded tablespoons of caster sugar and three of plain flour, all measured by eye and memory. “It just shows how well you know the recipe,” Clare marvels, watching Sue sift sugar and flour with practiced hands. “I love a cake that you don’t have to weigh things.” The method, too, is a lesson in patience and gentleness. The eggs and sugar are whisked until thick and mousse-like, the flour folded in with a feather-light touch. “You don’t want to bash it,” Sue explains, turning the mixture over and over, careful not to lose the air. The result is two delicate layers, ready to be sandwiched with sharp blackcurrant jam and a generous billow of whipped cream. Baking through history: from wood-burning stoves to podcast kitchens Sue’s kitchen wisdom is shaped by a life that has spanned continents and eras. At 23, newly married, she left England for Kenya, travelling by ship for six weeks as the Suez Crisis unfolded. “We lived in a house that had no gas or electricity,” she recalls. “I had to cook on a wood-burning stove. You had to chop down trees for fuel before you could even start.” Her culinary journey also reflects the privations of post-war Britain. “When I started cooking just after the war, ingredients were very scarce. Butter was so precious, you didn’t put it on everything. Your ration was two ounces per person per week. The only thing available was margarine, which was a horrible sort of stuff. Olive oil was sold in chemists, not for cooking.” The art of living and eating alone Now, living alone in her beloved cottage, Sue’s relationship with food has subtly shifted. “It’s really difficult when you live on your own,” she reflects. “It made me realise what a social thing a meal is. You want to talk about the food and enjoy it, but it’s just yourself eating it.” Still, she makes a point to cook a meal from scratch most evenings. Her kitchen shelves are lined with well-thumbed cookbooks – Jane Grigson, Elizabeth David and the Constance Spry Cookery Book – all reminders of a lifetime spent learning, experimenting and sharing. A garden as rich as her stories Beyond the kitchen, Sue’s garden is a living larder. “I grow tomatoes, cucumbers, beans, lettuce,” she says, her pride evident. The grapevine and peonies, both over 50 years old, are as much a part of the cottage as the wonky doorstep. The garden, once her husband’s passion, is now tended with the help of a local gardener – “he’s young, so he’ll see me out,” she jokes. A cake to bring people together As the sponge cools and the kettle boils, Sue assembles her cake with the same care she has shown all afternoon. Blackcurrant jam is spread thickly, cream whipped to soft peaks and the two layers sandwiched together. “You need a fairly sharp jam,” she says, “to balance the sweet cream.” The first slice is met with delight. “It’s so light. The cake’s delicious. And you are right about the jam – super sharp jam and sweet cream.” In a world that prizes novelty and speed, Sue’s kitchen offers something rarer: the reassurance that some things – good cake, good company and the art of paying attention – never go out of style.

Isn't autumn the best season to bake? Get cosy with comforting cakes, brilliant bakes and other treats with seasonal apples, pumpkins, plums, pears and more

The miso in this summery tarte tatin provides a touch of umami that complements the caramel and keeps the dessert from being too sweet

Baking and cooking recipes for everyone

Join me and my friend Jane Bertch in Paris on Sunday, June 29th, for a booksigning event from 3pm to 4:30pm at La Cuisine Paris at 78 Quai de l’Hôtel de Ville (4th). I’ll be signing paperback copies of my books L’Appart and The Sweet Life in Paris, and Jane will be signing copies of her memoir of opening a cooking school in Paris, The French Ingredient. Note...

Join me and my friend Jane Bertch in Paris on Sunday, June 29th, for a booksigning event from 3pm to 4:30pm at La Cuisine Paris at 78 Quai de l’Hôtel de Ville (4th). I’ll be signing paperback copies of my books L’Appart and The Sweet Life in Paris, and Jane will be signing copies of her memoir of opening a cooking school in Paris, The French Ingredient. Note that books are in limited supply and you are welcome to bring books you’ve purchased elsewhere. Please note that the venue is not able to take credit card payments on-site. Stop by and say hi!

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

It’s almost ready! Coming this Fall is the new, completely revised edition of Ready for Dessert: My Best Recipes. [It’s now available for preorder ==> Bookshop, Amazon, Barnes & Noble and at the links below.] When my publisher told me they wanted a new edition of the book, I decided to revise the book completely, from top to bottom. Ready for Dessert is a compilation of my favorite recipes, so I knew that I wanted to keep my signature Chocolate chip cookies, the Chocolate-cherry biscotti accented with black pepper, and classic Black & white cookies, along with everyone’s favorite, the Fresh ginger cake, as well as a tangy Lemon semifreddo, and the recipe for the Coconut layer cake I made for Alice Waters’ father on his birthday every year. Pre-order Ready for Dessert To sweeten the pot, I added brand-new recipes to Ready for Dessert, favorites culled from my kitchen in Paris, including Île flottante (inspired by the version I always order at a favorite local bistro), a very special Riz au lait (rice pudding) topped with crunchy, candied nuts and salted butter caramel sauce, buttery Palets Breton cookies, and my version of the iconic, and irresistible (truly!), Maple tart from Tapisserie in Paris, the pastry shop of the highly-regarded restaurant Septime, so you can make it at home. One of my favorite pictures (and recipes) from the new edition of Ready for Dessert is the Marjolaine cake. We made several of these cakes for the photo shoot and gave leftovers to the local butcher shop – and now I’m their favorite customer. Award-winning photographer Ed Anderson, who photographed my books, My Paris Kitchen, Drinking French, and The Perfect Scoop, returned to Paris to shoot the pictures for the book, in my kitchen and backyard, as well as out-and-about in the city. Another bonus was that I got to work with two of my favorite food stylists, Elisabet der Nederlanden and George Dolese. We had a blast shopping in Paris for ingredients, and making the recipes in my kitchen, then eating them as well. When the food stylists end up devouring your recipes during a photo shoot, that’s the highest compliment a cookbook author can have. They bake and cook food all day long, so are picky about what they eat. (And boy, did they eat!) I also invited friends to come by and join us, so you’ll find guests shots in the book as well. The all-new edition of Ready for Dessert will be available September 30th, and is now available for pre-order at your local independent bookseller and online. Below are some bookstores and online retailers where you can pre-order the book: | Amazon | Bookshop.org | Now Serving | Barnes & Noble | Omnivore | Book Larder | Kitchen Arts & Letters | Bold Fork | Books are Magic | Amazon France | Powell’s | RJ Julia | Strand | Smith & Son Paris | Amazon UK | Archestratus | Politics and Prose | Vivienne Culinary Books | Book Passage | Elliot Bay | Village Books | East End Books | Indigo Canada | Amazon Australia | To be one of the first people to get a copy, pre-order your book today!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

For people who, like, totally love food.

These basil chicken meatballs and couscous are one of our favorite meals! Juicy and tender meatballs are served over couscous made with pesto, burst tomatoes and fresh sweet corn. Delicious summer dish! Another day, another meatball!  These herby chicken meatballs are juicy and delicious, served over summer couscous with fresh corn and tomatoes. It tastes […]

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These basil chicken meatballs and couscous are one of our favorite meals! Juicy and tender meatballs are served over couscous made with pesto, burst tomatoes and fresh sweet corn. Delicious summer dish! Another day, another meatball! These herby chicken meatballs are juicy and delicious, served over summer couscous with fresh corn and tomatoes. It tastes like a big bowl of summer all while being incredibly satisfying and flavorful. Just when you thought I couldn’t create another meatball… here I am! If I meatball something, my family will eat it. That’s how it goes these days. A meal like this is one I love to make for dinner. It looks fancy and filling but it’s quite simple with the summer/garden produce that we have. The meatballs don’t take long at all P.S. in Easy Everyday, I have a zucchini chicken meatball recipe that is super delicious! Must try. These chicken meatballs are my basic recipe. I made a version of these often and today’s meatball is packed with some parm and fresh basil. I love how easy this recipe is because you can add just about anything to it! It’s a meatball that I frequently make in the summer because it is very light. But add some sauce and melty cheese to it – and then it works in the winter too. So it’s extremely versatile and just tastes flat out delicious. It’s a very neutral and delicious flavor so my kids love it. Once I finish browning the meatballs, I throw some corn and cherry tomatoes right in the pan. Not only do the take on some of those seared flavor bits, they get a bit caramelized and taste amazing. The corn is cut right from the cob so it remains crunchy and fresh. (more…) The post Basil Chicken Meatballs with Summer Couscous. appeared first on How Sweet Eats.

1. Apologies, but when we get back from out August vacation, I am done with summer. It’s too hot, we start school in two weeks and I’m officially D O N E. 2. The most incredible blackened corn. Oh yum. 3. Have you seen this trend of putting WET sheets on your bed to let […]

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1. Apologies, but when we get back from out August vacation, I am done with summer. It’s too hot, we start school in two weeks and I’m officially D O N E. 2. The most incredible blackened corn. Oh yum. 3. Have you seen this trend of putting WET sheets on your bed to let them dry? Have you tried this? 4. Love that it’s zucchini lasagna season! 5. One less summer. Oh this really got me! 6. TV things!! Ohhhh The Summer I Turned Pretty… which team are you on? 7. P.S. the scenes of Katie Holmes and Joshua Jackson are absolutely giving my 19 year old self life. Pacey forever. 8. Sharing meals is critical to our happiness! The post Tuesday Things. appeared first on How Sweet Eats.

This summer tuna salad is one of my favorite snacks. Great for lunch, a light dinner or happy hour, it’s full of crunchy vegetables, a splash of vinegar, and tons of flavor. It has so much texture and really packs a punch! This might be the only way I can eat tuna from now on!  […]

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This summer tuna salad is one of my favorite snacks. Great for lunch, a light dinner or happy hour, it’s full of crunchy vegetables, a splash of vinegar, and tons of flavor. It has so much texture and really packs a punch! This might be the only way I can eat tuna from now on! This summer tuna salad is packed with lots of crunchy vegetables, like bell peppers, hearts of palm, olives, shallots and more. Serve it over arugula or mixed greens on baguettes, on little crackers, in a sandwich or however you’d like! It’s so summery, versatile, fresh and satisfying. Something to put on the menu that is excellent for lunch too! It makes me want to eat tuna every single day. I love it for lunch, for a light dinner, a happy hour snack and more. Now I’ve mentioned before that I don’t love deli-style salads that are wet. Chicken salad, tuna salad, etc – if it’s loaded with mayo and wet and almost pate-like, I just can’t get into it. I don’t want a creamy spread that is masquerading as a “salad.” I need some crunch! Actually, I actually prefer my tuna salads to be tossed with olive oil. And I’ve loved tuna since I was a kid – my mom would make it frequently for lunch. Never with olive oil, but that’s been my go-to since I started making it myself. But this is a whole different beast! When I tell you that it is LOADED with texture, it’s true. There is so much crunch and crispness in this tuna salad that you can eat it in many ways. In a sandwich, on top of crostini, in a lettuce wrap, in a pita, on top of salad greens or even just with crackers. P.S. if you haven’t subscribed to my substack yet, readers got an early preview of this recipe a few weeks ago! There are free and paid tiers and I share exclusive content over there too! You can subscribe here. Not only is there some crazy texture, but there is lots of briney flavor. Which I also adore! Diced olives, some hearts of palm, a splash of vinegar. I love the tanginess that these ingredients bring; I can easily enjoy them on their own. And they also add a good bit of satiety to the salad. This salad isn’t so much spreadable, but scoopable. Scoop it onto your toast, cracker, endive leaf and more. Heck, you can eat it right from the spoon! It stays great in the fridge for a few days. And my preferred way of eating it is when it’s piled high on some arugula greens. That peppery bite adds even more to the tuna and tastes super summery and fresh. Like a garden tuna salad. (more…) The post Summer Tuna Chop. appeared first on How Sweet Eats.

The rest of the week from our favorite place! We had the best week ever with our family! Emilia came on my early morning walk. Love when the lake is like glass. We did hair wraps on the girls! Hello 1990s! The kids loved jumping off the dock this year! This is what I did […]

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The rest of the week from our favorite place! We had the best week ever with our family! Emilia came on my early morning walk. Love when the lake is like glass. We did hair wraps on the girls! Hello 1990s! The kids loved jumping off the dock this year! This is what I did as a kid – we rarely were on the beach. Only right at the dock! It was their favorite part and how we ended every single day. Neon swim for the win! On the boat and ready to go tubing! He could not have been happier. A few swim breaks. Sparkle water is my favorite. Baby Lucy is everyone’s favorite! Seriously all the kids were basically fighting over her. She was so much fun! The gummy worms made Jordan’s ice cream visits. How is he 4?! Max and Emilia fished with Eddie and brothers until late until the night! I always forget that it doesn’t really get dark here until 10:30 ish. He adores fishing. Like this timing? So much later than you’d think! Mid-week some smoke starting rolling in from wildfires. Still got our morning walking in each day. I don’t even know how he exists! We walked the crazy long skybridge at boyne mountain. I am not a huge fan of heights. But this was super cool. We want to come back and do it in the snow! Had to get a drink before the walk back. Little BFFs the entire trip. Love. Just looking at these pics feels FRESH. Getting smokier at night. Jordan fishing too! So proud. Kids’ hot chocolate for the win. We took the older two on wave runners! It was a perfect day and so smooth. Tons of different fish dishes all week! Eddie wants to put one of these in our backyard, haha. Faves. Had a beach bonfire one night! First time doing his own marshmallows! Annnnd he torched it. Haha. Perfection. You could actually smell the smoke from the wildfires. Golden girl. A win! Last beach day. Nothing better than a sandwich on the beach! Very into baseball right now. And the sand. Serious convo. One last dock jump! Made it a good one. Her too! Oldest and youngest cousins. We were all very sad to leave. And wanted to steal this little baby to take with us! This is how Jordan demanded that he ride home. And now we’re back! I made a big fresh summer dinner (hello corn) and we’re getting ready for a new week! The post A Week In The Life, Vol 31. appeared first on How Sweet Eats.

Another great summer month of reading is wrapped up! I loved the books I read this month and still can’t get enough of summer reads! What are you reading?! I shared my giant summer reading list, which is my favorite thing ever. I do have a book of the month membership – I love it so much. […]

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Another great summer month of reading is wrapped up! I loved the books I read this month and still can’t get enough of summer reads! What are you reading?! I shared my giant summer reading list, which is my favorite thing ever. I do have a book of the month membership – I love it so much. I read SO many books from this box. I get so many of my new releases and debut author books there. You can sign up for one here. Most of these books are linked through bookshop (if available!) and I highly suggest shopping through there because it will support your local indie bookstore. You can choose the local bookstore to support! I support Penguin Books when I buy which is my fave here in Pittsburgh. Okay, keep me posted on what you’re reading below! WHAT I READ IN JULY 2025 The Art of Vanishing – 4.5 stars LOVED this one. I was so excited for it because I’ve followed Morgan on instagram for years. This story is so imaginative and incredible! Her writing is amazing. The story takes place in a museum, which I loved so much. The romance between our main characters was just so good – the talk of all the art – fabulous. The story really sucked me in right away and I couldn’t wait to see what happened. Totally And Completely Fine – 4.5 stars Another great one!! I was hesitant to read this one because it does deal with some grief and I was in the mood for a super happy book. This story is about a woman who lost her husband a few years ago and is trying to find her way. She also has a child. But the way the grief is handled is so beautiful and I loved the relationship between the main character and love interest. I also love the dual timelines in this one! Broken Country – 5 stars This book got me. Oh man. It was INCREDIBLE. It might be my book of the summer. It was not a happy story by any means, but I was left thinking about it for days after. This story is about a family who is torn apart, the timelines jump, there are basically two loves stories. There are a few twists in the book (the one at the end, I did see it coming but most of my family who read did not!) and the ending is a good while, albeit not exactly happy. It definitely keeps you reading – the timelines go back and forth so I do suggest reading over listening to this one. Far And Away – 5 stars I LOVE Amy Peopple’s books and this one did not disappoint at all. I love her writing style. This story is about a good classic house swap! Think The Holiday, but maybe funnier?! There’s a little mystery here and every character is just so good. She is fabulous at bringing a story like this together. I loved it so much. I cannot recommend it enough – you will be laughing hysterically. Don’t Let Him In – 4 stars I really needed a thriller and some mystery this month! I couldn’t put this one down. There are a few twisted storylines here and they will keep you guessing. The story switches is about a few women who have been conned by the same man and wow – he is a wacky one. There is so much going on here and it is nuts. Definitely kept me on my toes and wondering what would happen next. The Island – 5 stars This was a re-read for me! I read this the year it came out, in 2010! Along with the Blue Bistro, it is my favorite Elin novel. She also laughs when I tell her that because it’s a random one! I think it just hit me at a certain time and I was drawn to it. So I downloaded it when we were on the plane to Nantucket to read. This story follows a girl who cancels her wedding and heads off to Tuckernuck island with her mom, sister and aunt. I loved it just as much as I did the first time! The post What I Read In July 2025. appeared first on How Sweet Eats.

The best summer menu for the August kickoff! What’s on your menu this week?! What To Eat This Week Grilled cilantro lime shrimp lettuce wraps Mediterranean beef bowls Cheese tortellini caesar salad Salmon summer spaghetti Chicken meatballs with zucchini risotto Pimento cheese BLTs Chickpea summer pasta salad Blackberry chip overnight oats

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The best summer menu for the August kickoff! What’s on your menu this week?! What To Eat This Week Grilled cilantro lime shrimp lettuce wraps Mediterranean beef bowls Cheese tortellini caesar salad Salmon summer spaghetti Chicken meatballs with zucchini risotto Pimento cheese BLTs Chickpea summer pasta salad Blackberry chip overnight oats The post What To Eat This Week: 8/3/25. appeared first on How Sweet Eats.

Hello weekend! This week on the blog, I shared this summer salmon spaghetti! I also shared these loaded grilled potatoes with guacamole and a new summer fridays post. And you can see my July favorites here! And it’s the last weekend for the nordstrom anniversary sale. There’s a new menu for the week and a new peek inside […]

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Hello weekend! This week on the blog, I shared this summer salmon spaghetti! I also shared these loaded grilled potatoes with guacamole and a new summer fridays post. And you can see my July favorites here! And it’s the last weekend for the nordstrom anniversary sale. There’s a new menu for the week and a new peek inside our everyday life. You can find all my favorites in my amazon store front and LTK shop! Thank you for continuing to make the launch Easy Everyday absolutely amazing . If you haven’t got your book yet, you can order here! There is a big giveaway happening on instagram and another happening in our facebook cookbook club! xo WHAT I’M LOVING THIS WEEK I need these cream cheese chicken enchiladas! Loaded burger bowls forever. The most incredible pistachio cake. Nashville hot chicken sandwich! Craving that. I want to make honey rosemary lemonade. Key lime pie is the best. I love a hot taco dip. Chocolate espresso icebox cake is so delicious. Time to make homemade pop tarts! Blueberry cheesecake galette. Amazing. These buffalo chicken bowls are a dream. Chicken salad with raspberry dressing. Yum! I live for whipped ricotta dip. The post Currently Crushing On. appeared first on How Sweet Eats.

Happiest summer fridays to you! EATING My grilled corn tomato and avocado bowls. And black bean burger bowls! And this grilled zucchini corn orzo. DRINKING My cucumber tequila soda. And a lavender vanilla iced latte! MAKING My white pizza frittata. And my caprese puff pastry pizza! BAKING My chewy oatmeal zucchini cookies! Best ever. SNACKING On my […]

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Happiest summer fridays to you! EATING My grilled corn tomato and avocado bowls. And black bean burger bowls! And this grilled zucchini corn orzo. DRINKING My cucumber tequila soda. And a lavender vanilla iced latte! MAKING My white pizza frittata. And my caprese puff pastry pizza! BAKING My chewy oatmeal zucchini cookies! Best ever. SNACKING On my salted maple granola. Gosh I love this! And on my garlicky crispy herby potatoes. GRILLING My pesto peach prosciutto pizza. And my strip steak with corn salsa! CRAVING My watermelon greek salad. It’s so refreshing! LISTENING To our boat drinks playlist. We had this on repeat this week! READING Wild Dark Shore. I just started this yesterday on the last day of vacation. WEARING I lived in my swimsuit this week! The Andie malibu will forever be one of my favorites. And the la blanca pareo wraps too. LOVING The presidio maxi dress. I’ve had it for YEARS (probably have mentioned it every year since) and I still wore it many times this week. It’s a great cover up and so flowy, really keeps you cool too. BUYING Have you heard of skin flooding? I’ve gone down the tiktok rabbit hole on this one. I just ordered this toner and this byoma one so I can try it. My skincare routine has been solid and minimal for years now, but since I’ve always had dry skin, I want to give this a try! SHOPPING It’s the last few days of the anniversary sale! There are still a few things I’m loving, like my favorite jeans, the varley sweater, this nike crewneck, the air max 270s, the spanx dress and the veronica beard sandals! PLANNING Hi, just me over here with my obsession of all things planners. Yes, this started I’m sure when I was seven years old desperately begging for a trapper keeper during back-to-school shopping. Spoiler alert: I never got one because our school didn’t let us have them. I think they were too big for our desks. ANYWAY. It’s time for a new planner this month! I have the erin condren daily duo AND this dailee planner. Which one will win?! P.S. I also love a good golden coil planner/notebook. TRAVELING Back home from vacation, where it’s time to wrap up our summertime before school. We have a few weeks left and I need to organize all the things! The post Summer Fridays, Vol 10. appeared first on How Sweet Eats.

These loaded grilled potatoes are the best summer indulgence! Crispy bacon, spicy fresh jalapeno, melty cheddar and scallions are served on crunchy hot potatoes with a side of guac. Dreamy side dish! Raise your hand if potatoes are your BFF! These loaded grilled potatoes are crispy and crunchy, topped with savory bacon, melty cheddar cheese, […]

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These loaded grilled potatoes are the best summer indulgence! Crispy bacon, spicy fresh jalapeno, melty cheddar and scallions are served on crunchy hot potatoes with a side of guac. Dreamy side dish! Raise your hand if potatoes are your BFF! These loaded grilled potatoes are crispy and crunchy, topped with savory bacon, melty cheddar cheese, sliced green onions and fresh jalapeno peppers. The potatoes are buttery and cloud-like inside while the outsides are super crisp with the best texture. We adore any version of grilled potatoes and the best party? You can add alllll the toppings. This is the side dish of the summer! If you love to use the grill like I do, your family will go wild over these. They are almost like loaded fries or nachos and they are fantastic. Remember my grilled gorgonzola potatoes? The ones I make constantly in the summer? Well. The kids aren’t thrilled about the gorgonzola and never have been. So ever since I’ve been making the gorgonzola version, I’ve also been making these. Truly loaded potatoes, right on the grill! Sharp cheddar, crispy bacon, diced jalapeno peppers, sliced scallions and lots of guac for dipping. Dream side dish! Or snack. Or happy hour treat. Even poolside lunch! Lots of different options and I am into it. Of course, leave off the jalapenos if the kids aren’t into that. And if you don’t have fresh ones, you can dice up some pickled jalapeños too! (more…) The post Loaded Grilled Potatoes with Guacamole. appeared first on How Sweet Eats.

1. Anyone else having a heart attack that it’s basically August!? What! 2. And yes I am the person who feels like it’s time to order halloween costumes and plan my christmas menu and well, happy new year! 3. I want to make cookie dough ice cream cake. 4. Please tell me about the obsession […]

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1. Anyone else having a heart attack that it’s basically August!? What! 2. And yes I am the person who feels like it’s time to order halloween costumes and plan my christmas menu and well, happy new year! 3. I want to make cookie dough ice cream cake. 4. Please tell me about the obsession with the ugly labubu things! Is it the new beanie baby? 5. A snob’s guide to nantucket! I love it. 6. I’m getting too old to drink cocktails in the sun. 7. TV things!! I started the new Dexter but didn’t get super far. Still loving TSITP. And The Hunting Wives. Whoa. 8. The need for boredom. I actually love this for my kids – to bring out the creative side! The post Tuesday Things. appeared first on How Sweet Eats.

Eat to Live. Cook to Love.

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

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

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

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

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

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

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

Tender and buttery and bursting with pockets of ripe summer berries, this blackberry butter cake is what I’d call an ideal snack cake—a snackberry cake, if you will—that’s easy to prepare and even easier to eat. Sometimes simple is best, and this blackberry cake is proof in its perfection, no fancy frostings or fillings needed! […]

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Tender and buttery and bursting with pockets of ripe summer berries, this blackberry butter cake is what I’d call an ideal snack cake—a snackberry cake, if you will—that’s easy to prepare and even easier to eat. Sometimes simple is best, and this blackberry cake is proof in its perfection, no fancy frostings or fillings needed! It comes together quickly with minimal time and effort (remembering to get your ingredients out ahead of time is probably the hardest part), and the result is a casual yet impressive muffin-like cake that’s a perfect way to use up those summer berries. The recipe is loosely based on my trusty sour cream coffee cake recipe, with slightly different proportions to accommodate the berries in an 8-inch square pan. And hey, if you want to call it a coffee cake and eat it for breakfast, I’m not going to judge you (it’s basically a muffin masquerading as a cake). Using sour cream is really my favorite way to get a moist and flavorful butter cake; the fat adds moisture and flavor, and the acidity balances out the sugar. (Psst, sour cream also makes for an awesome chocolate cake too). The dusting of granulated sugar on top makes for a delightfully crispy finish, without the need for a separate crumb mixture (as much as I love a crumb topping, I don’t love the extra dishes it creates). In fact, this cake can practically be prepared in a single bowl, either the bowl of a stand mixer or a large mixing bowl with an electric mixer. (more…)

A cross between classic tiramisu and a springy strawberry shortcake, this strawberry tiramisu has a dreamy eggless mascarpone cream and a splash of elderflower flavor to bring out the fragrant, floral notes of the berries. The mascarpone whipped cream is eggless, meaning no concerns about raw eggs nor fussy tempering custards! It’s simply whipped cream […]

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A cross between classic tiramisu and a springy strawberry shortcake, this strawberry tiramisu has a dreamy eggless mascarpone cream and a splash of elderflower flavor to bring out the fragrant, floral notes of the berries. The mascarpone whipped cream is eggless, meaning no concerns about raw eggs nor fussy tempering custards! It’s simply whipped cream stabilized with mascarpone, making for a fluffy, cloud-like cream in between layers of softened ladyfinger cookies and jammy strawberries. (Note that ladyfinger cookies DO contain eggs, so this recipe isn’t completely egg-free, just the cream part is). The tiramisu renaissance is upon us. Sure there will always be the sticklers that insist that it’s not really tiramisu unless it’s got espresso, mascarpone cream and cocoa powder, but I like to take a looser interpretation. Really, anything that involves ladyfinger cookies layered with mascarpone cream can be called a tiramisu in my opinion. In the past I’ve made an orange marmalade variation on the classic, swapping the coffee for orange juice, marmalade, and Grand Marnier liqueur (spoiler alert: it’s wonderful). But here I wanted something a bit more… springy. And what’s more springy than ripe spring strawberries, picked straight from the field? This strawberry tiramisu features the layers of ladyfinger cookies and mascarpone cream like the classic version (though this mascarpone is lighter and made without eggs), but that’s where the similarities end. Instead of espresso, we’re using a loose strawberry jam that’s been spiked with a bit of St. Germain elderflower liqueur, and an extra brush of elderflower syrup for added flavor and moisture. The classic dusting of cocoa powder? It’s now a vibrant flurry of freeze dried strawberry powder dusting the tops of the mascarpone mountains. What you get is part tiramisu, part strawberry shortcake: an elegant dessert that’s entirely delectable. It’s impressive but surprisingly easy to throw together, and throw together well ahead of your dinner party to free up your time for other tasks (and in fact, the make-ahead nature of tiramisu is not a can, rather a must—allowing at least 3-4 hours or more for the layers to soften and meld is non-negotiable, overnight is even better). (more…)

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

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

The post Karela and Sweet Potato Curry appeared first on Sanjana Feasts.

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

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

The post Okra and Potato Fries Curry appeared first on Sanjana Feasts.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The post Saag Aloo appeared first on Sanjana Feasts.

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

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Have you made an airy pavlova or crunchy meringue lately? Or did someone in your family abscond with all the egg whites for his breakfast scramble, leaving you with an excess of egg yolks? Don’t be annoyed! Step up to the challenge and look at this as an opportunity to use these protein-packed, sunny spheres in new recipes. We promise that whatever you choose to make, it’ll be delicious. READ MORE...

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Get 50% off your first order of CookUnity meals — go to https://www.cookunity.com/babish50 and use my code BABISH50 at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video! On this episode of Best with Babish, we're trying every Kit Kat! Get the 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 2:05 - Original Mini Kit Kat 3:35 - Original Regular & King Sized Kit Kat 7:08 - Kit Kat White 8:09 - Kit Kat Vanilla 9:19 - Kit Kat Chocolate Covered Donut 10:29 - Specialty Mystery Kit Kat 12:04 - Kit Kat Apple Pie 13:46 - Kit Kat Chocolate Matcha 15:15 - Kit Kat Matcha Chocolate 16:00 - Kit Kat Matcha 16:49 - Kit Kat Matcha Latte 17:15 - Kit Kat Specialty Matcha 17:56 - Kit Kat Mont Blanc 19:04 - Kit Kat Dark Chocolate 20:14 - Kit Kat Special Dark Chocolate 21:17 - Kit Kat Golden Caramel 22:14 - Kit Kat Whole Wheat 23:05 - Kit Kat Hello Kitty 23:48 - Kit Kat Strawberry Shortcake 24:24 - Kit Kat Strawberry 24:36 - Kit Kat Strawberry Chocolate 25:20 - Kit Kat Strawberry Cake 26:30 - Kit Kat Milk Tea 27:29 - Kit Kat Cookies & Cream 28:14 - Kit Kat Chocolate Orange 29:59 - Kit Kate Ice Cream Cones 31:57 - Kit Kat Cereal 33:01 - Final Rankings 33:47 - Outro

On this episode in the road trip series, we're stopping in Marfa, Texas to try the most remote fine dining in America! Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

On this special episode of Best with Babish, we're making our way through New York City to try 24 different pizza slices! 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 0:35 - Di Fara 1:42 - Luigi's 2:15 - F & F 3:26 - L & B Spumoni 4:27 - Chrissy's 5:27 - Paulie Gee's Slice Shop 6:09 - Fini Pizza 7:22 - L'industrie 9:04 - Joe's 9:51 - Lucia 11:11 - Williamsburg Pizza 12:25 - Scarr's 13:41 - Cuts & Slices 15:11 - Cello's 15:52 - Mama's Too! 18:00 - Bleecker Street Pizza 18:47 - NY Pizza Suprema 19:20 - Roberta's Slice Shop 20:50 - Louie & Ernie's 21:40 - Amore Pizza 23:26 - Rosario's 25:28 - Philomena's 26:57 - Mano's 28:46 - La Flor 30:31 - Outro

In my quest to make different steak dishes around the world, I started with the US. This means a giant ribeye steak topped with a creamy cowboy butter ft. @challengebutter. You can see the other 9 countries and steak dishes at the full episode on YT.

This episode is sponsored by Challenge Dairy. Learn more and get a coupon for butter cubes here: https://challengedairy.com/cubes-coupon/ On this episode, we're making and trying 10 steaks from around the world! 00:00 Intro 01:03 Tomahawk ribeye - USA 05:38 Shish Kebab - Türkiye 07:47 Carne Asada - Mexico 11:27 Crying Tiger Steak - Thailand 14:14 Galbi - Korea 17:00 Yakiniku - Japan 20:55 Picanha - Brazil 24:41 Steak au Poivre - France 28:27 Chicken Fried Steak - USA 32:43 Bife de Chorizo - Argentina 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 video is sponsored by Universal Pictures Home Entertainment. Own or rent How to Train Your Dragon at home NOW with bonus features: http://uni.pictures/WatchHTTYD On this special episode, we're figuring out the answer to the question "how do you cook for a dragon?" Disclaimer: Safety is important. Do not eat improperly cooked fish, and do not use a flamethrower at home or without professionals. Do not try to approach a dragon in real life. Get the 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

On this special episode, we're back on the road to try multiple Cracker Barrels across the country! Get the 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 0:00-0:29: Intro 0:30-10:26: Stop #1 10:27-18:55: Stop #2 18:56-37:47: Stop #3

Get 50% off your first order of CookUnity meals — go to https://www.cookunity.com/babish50 and use my code BABISH50 at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video! On this episode of Best with Babish, we're trying every ranch dressing! Get the 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

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

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

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

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

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

Feeling overwhelmed by wine lists at restaurants? Sommelier André Hueston Mack returns to Bon Appétit to teach you how to confidently order wine like a pro. Whether you’re a casual drinker or just starting to explore the world of wine, André breaks down everything you need to know–from decoding tricky wine lists to mastering the perfect wine-tasting etiquette. 00:00 Intro 00:37 Ordering the wine 03:15 Consulting a sommelier 04:25 Presenting the wine 09:06 During the meal 10:48 BYOB Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the iconic Roman restaurant’s New York outpost, as he makes their famous carbonara. Discover the secrets behind Roscioli’s most beloved recipe, from sourcing authentic ingredients like guanciale and Pecorino Romano, to perfecting the creamy, egg-based sauce without a drop of cream. Straight from the heart of Rome to the Big Apple, this is how carbonara is meant to be made. #Carbonara #RoscioliNYC #ItalianFood 00:00 Intro 00:31 Preparing guanciale 02:27 Toasting peppercorns 03:31 Making carbonara sauce 05:16 Cooking pasta 05:58 Putting it all together 07:05 Plating Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi. 00:00 Intro 01:00 Making Sourdough 02:01 Lighting the Pizza Oven 03:23 Checking Cheese 04:37 Team Meeting 05:09 Prepping Omakase Toppings 08:03 Making Pizza Dough 11:52 Last 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.

The legendary chefs of 'Chef’s Table: Legends'—Jamie Oliver, Thomas Keller, Alice Waters, and José Andrés—join Bon Appétit to answer your top cooking questions. From achieving perfectly crispy bacon to making a pasta sauce that actually clings to your noodles, they share expert tips to level up your cooking game. 00:00 Intro 00:19 Griddle or grill? Which do you prefer for cooking burgers? 00:53 What’s the best way to consistently get crispy bacon? 01:49 Chefs, is it rude to ask for steak well done? 02:30 Why are so many Americans obsessed with kosher salt? 03:36 What animal ‘trash’ parts are still cheap and haven’t caught on yet? 04:47 How do I get my pasta sauce to cling to my noodles better? 05:30 Why do people like chicken thighs so much? 06:02 Is air frying just convection? 07:02 What essential kitchen tools do you recommend for a beginner cook? 08:03 How long do you leave your steak out at room temp prior to grilling? 08:40 What is a very, very American ingredient? 09:23 Why don’t Michelin Chefs use a food processor for onions? 10:06 Why do non-stick pans always lose their ‘non-stick’? Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Today, Bon Appétit spends a day on the line with Chef Arturo Rojas, chef de cuisine at Antico Nuovo in Los Angeles. Antico Nuovo is redefining Italian dining by reaching back—way back. From handmade pastas to wood-fired dishes, this acclaimed restaurant blends age-old cooking techniques inspired by the Italian countryside with modern dining, offering a culinary experience that feels both ancient and elevated. 00:00 Intro 00:53 Arrival 01:44 Light the Fires 03:34 Butcher Goat 07:20 Checking Pasta Doughs 09:16 Mixing Focaccia Dough 10:10 Meeting with Purveyors 10:41 Afternoon Prep 11:38 Finishing Focaccia 13:15 Service Check 14:09 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.

Today, Bon Appétit meets chefs Lucas Sin and Eric Sze just outside Taipei to taste some of Taiwan’s best clay-oven-roasted chicken. Using a time-honored vertical spit roasting technique and only a simple salt seasoning, these chickens are slowly cooked to achieve that perfect golden crisp. The result? Juicy, flavorful chicken with irresistibly crispy skin, served whole and ready to be devoured with your hands. 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.

Ever wonder what tools top chefs use every day? Bon Appétit asked 20 of NYC’s best chefs to share the essential tools they keep in their knife rolls. From precision knives to unexpected gadgets, find out what these culinary pros can't live without during a busy shift. Director: Ian Stroud Editor: Rob Malone Guest: Calvin Eng; Caroline Hahm; Kathy Chen; Danny Do; Danny Ugolick; Erik Ramirez; Helen Nguyen; Jackie Carnesi; Jake Leiber; Kane Sorrells; Maria Barriga; Nino Coniglio; Samia Behaya; Sarah Sanneh; Sheri Jefferson; Taylor Falco Creative Producer: Christie Garcia Line Producer: Joe Buscemi Associate Producer: Amy Haskour Production Manager: Janine Dispensa Production Coordinator: Tania Jones Casting Producer: Nick Sawyer Camera Operator: Ian Stroud Production Assistant: Quinton Johnson Post Production Supervisor: Andrea Farr Post Production Coordinator: Rachel Kim Supervising Editor: Eduardo Araujo Assistant Editor: Billy Ward Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Today, Bon Appétit spends a day on the line with Chef Juan Dejesus, sous chef at St. Anselm in Brooklyn. Recently reopened after a basement fire forced them to close for almost five months, St. Anselm is rebuilding itself from the ashes as one of the neighborhood’s best steakhouses. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Today, Bon Appétit joins Chef Meherwan Irani in Mumbai to try the city’s number one street food: Vada Pav. A deep-fried spicy potato dumpling in a bun topped with delicious chutneys, millions of these sandwiches are sold every day throughout the city, making them the most popular street food in Mumbai. #VadaPav #StreetFood #IndianFood 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 Michelin-starred chef Daniel Boulud in his kitchen at Restaurant Daniel in NYC to prepare a French classic: Steak Au Poivre. One of New York’s best chefs, Boulud rarely gets to showcase his take on home cooking in his restaurants, but today he’s teaching a masterclass on his perfect version of a relaxed Sunday lunch. 00:00 Intro 00:32 Preparing the Steak 02:09 Cooking Steak 05:18 Prepping the Potatoes 08:33 Making Au Poivre Sauce 12:01 Plating Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

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

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

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

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

Hi Friends, sharing this sensational limoncello ricotta cake i just know you will absolutely LOVE! it's simple, easy and all around just so delicious, a recipe you will pass down for generations. RECIPE: 3 Eggs 1 Cup of Granulated Sugar Zest of 1 Lemon 3/4 cup of Neutral Oil such as vegetable oil or light olive oil 1 2/3 cup of ALL Purpose Flour 2 tsp of Baking Powder 1/4 tsp of Salt Splash of Vanilla 1/4 cup of Limoncello 1 1/2 cups of Whole Milk Ricotta Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:54 - Add Dry Ingredients 01:48 - Make the Batter 03:15 - Add to Baking Pan 03:53 - Bake 04:36 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341

You guys asked for this and I delivered! Once you make the dough, let it rest for half an hour and I like to do 2 sets of stretch and fold 30 minutes apart, then once you’re done your second session you let it rest about 20 minutes then form it into a “loaf” (you can also do it round) and place it on a lightly floured baking sheet, cover and let it rest an our or so or until doubled. This is when I like to preheat my oven (because mine usually takes an hour to rise) to 450 and I place one of the racks in the center of the oven and another right below it. Place a 9x13” baking pan (metal ) to the bottom rack and let that preheat as well (you want the oven and pan really nice and hot) when ready, lightly flour your bread, score nicely and place it on the middle rack of your oven and immediately add 2.5 cups of water of to the baking dish below and quickly close the door. Bake for 25 minutes, then remove the baking dish with the water and bake another 15/20 minutes or until deeply golden. Allow to cool a bit before slicing into it! 3.5 cups of all purpose flour 2 tsp of sugar 2 tsp of instant yeast 2 tsp of salt 1.5 cups of warm water

You will love this easy and delicious chicken recipe and it's so simple yet packs a punch. Forgive my hair in this video, it was 101 degrees outside when we filmed this and I'm pretty sure I was sweating for 48 hours straight haha. RECIPE: 4 pieces of Bone in, Skin on, Chicken Thighs 14.5oz can of Artichoke Hearts Handful of Castalvetrano Olives, pitted Fresh Herbs such as some Rosemary, Thyme and Parsley 1/4 cup of Dry White Wine 4 Cloves of Garlic, minced 1/2 cup of Chicken Stock Salt and Pepper to taste 2 Tbsp of Olive Oil Juice of 1/2 Lemon Follow me on IG: MrsVitale Follow me on Fb: Laura in the kitchen

When the garden is booming with zucchini, one of my favorite things to make with it is a sheetpan zucchini frittata. It’s so delicious but incredibly easy, great for meal prep and fantastic to make for a big brunch. I serve is on ciabatta rolls or as is with any side like salad or fruit for a brunch, it’s also great on a toasted bagel with a little shmear of cream cheese (trust ya girl!!!) recipe is listed below for a standard 18x13” half sheet pan (standard normal baking sheet) but make sure you’re not using a baking sheet that has really shallow sides! Ingredients: 16 eggs 3/4 cup of milk 3-4 small/medium zucchini and/or yellow squash, thinly sliced Half an onion, thinly sliced or diced 2 tbsp or so of olive oil 8oz of cheese, I like a cheddar here but also use Swiss a lot because we love the combo Plenty of salt and pep Good grading of parm I cook my zucchini and onions in some olive oil and pinch of salt long enough to develop some good color and break down then allow to cool completely. Preheat your oven to 375 degrees, once your mix is ready, I like to drizzle the sheet pan with a little oil and pop it in the oven for 10 minutes so it gets really hot and your eggs won’t stick but if using a stainless steel sheet pan, lay some parchment down because there’s a high risk the eggs will stick (I I used a nonstick) bake for 30 minutes and it’s perfect literally every time. Feel free to use other veggies, just cook and adjust accordingly, some veggies are super water loaded so might run the risk of your end result having an off texture so keep that in mind.

Hi babes, ahhhh just you wait until you make this sensational pie, it truly is unlike any other berry pie, so good on every single level! As a reminder these additional videos are just an easy way to share more recipes with you and don't take away from our original style of filming! Recipe Below! RECIPE: 1-9” unbaked pie crust 3 cups of fresh blueberries For the custard: 3/4 cup of granulated sugar 1/2 cup of all purpose flour 3 eggs 3/4 cup of sour cream Pinch of salt Sprinkle of Vanilla powder or couple tsp of vanilla extract For the topping: 1/4 cup brown sugar 1/4 cup granulated sugar 1/2 cup of flour 1/4 cup cold butter 1 tsp cinnamon 1/8 tsp nutmeg Baked at 350 for about an hour and 10 minutes, allow to cool completely before serving Follow me on IG @Mrsvitale so you don't miss out on any new recipes and videos!

Hi Besties!! Meet your new favorite pasta salad! It's unbelievably good but oh so easy and perfect to make a day ahead of time. It's truly sensational and I just know you will love it! Recipe Below! RECIPE: 1 cup of Orzo (measured Raw) then cooked to al dente 2 /Ears of Corn 4 Cloves of Garlic Heavy Handful of Chives, Basil and Parsley Juice and Zest of 1/2 Lemon 3/4 cup of Light Mayo 2 Tbsp of Extra Virgin Olive Oil 14.5 oz of Cannellini Beans, rinsed and drained 4oz (or more to taste) of Feta Heavy Pinch of Salt

Resharing a long long time favorite and summer staple, this potato and tuna salad is a must especially on days when it's so hot you cant even think about turning the stove on! Recipe below! RECIPE: 1lb of Russet Potatoes 8oz Green Beans 7oz can of Tuna packed in Olive Oil Thinly Sliced Red Onion, to taste Handful of Olives Parsley Handful of Cherry Tomatoes, halved Salt and Oregano to taste 1/3 cup of Extra Virgin Olive Oil 1 Tbsp of Red Wine Vinegar or more to taste

Hi friends! Resharing one of my alllllll time favorite pies and it's definitely one of the easiest to make as well. Chocolate Peanut Butter pie, loved by all and it's been a constant request for months now for every gathering. It would be perfect for the 4th! RECIPE: 1 premade 9" chocolate Graham Cracker Crust 1 cup of Smooth Peanut Butter 1 Cup of Powdered Sugar 8oz Block of Cream Cheese 2 tsp of Vanilla 1/8 tsp of Salt 1 cup of Heavy Cream Whipped with 1 tsp of Instant Vanilla Pudding Mix and 2 Tbsp of Powdered Sugar or, 8oz of Whipped Topping For the topping: 4oz of Semisweet Chocolate Chips 1 cup of Heavy Cream Whipped with 1 tsp of Instant Vanilla Pudding mix and 2 Tbsp of Powdered Sugar or, 8oz of Whipped Topping Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale

Hi friends, wanted to share this quick and easy little grilled chicken recipe with you that delivers BIG in terms of flavor. It's savory, slightly sweet and just so delicious and takes no time at all to put together. Recipe below for you! RECIPE: 4-6oz Chicken Breast, pounded evenly 4 Tbsp of Honey 2 Tbsp of Dijon Mustard 2 Tbsp of Whole Grain Mustard Juice of 1/2 Lemon 2 Tbsp of Olive Oil 2 Cloves of Garlic, grated Good Pinch of Salt about 1 Tbsp of Garlic and Herb Seasoning (make sure the seasoning isn't salty or use less) Fresh Torn Basil

Ciabatta rolls are super simple to make and so impressive at the same time! RECIPE 4 cups of All Purpose Flour 1 tsp of Instant Yeast 2 tsp of Sugar 2/5 tsp of Salt ( I use Coarse Kosher Salt, if using fine salt just use 2 tsp) 1 Tbsp of Olive Oil 1 3/4 cup of Warm Water Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale My favorite yeast: https://rstyle.me/+u8Uf3Aas63pGG4QzYBJUOw 00:00 - Intro 00:33 - Make the Dough 02:37 - Stretch and Fold 06:31 - Form your Rolls 09:19 - Bake 10:20 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341

I’m just so thrilled it’s my favorite food season time !!!! It simply wouldn’t be summer without stuffed zucchini flower fritters, my childhood recipe is the best ever!! Ingredients: 1 cup of flour 1 tsp of sugar 1 tsp instant yeast 1 cup warm water 1 egg 1 tsp of salt About 1 dozen zucchini flowers 1 cup or so of fresh ricotta Plenty of parm Salt and pepper to taste

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Eat thoughtfully, live joyfully.

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

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

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

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

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

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

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

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

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

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

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

The Surprisingly Brilliant Hack

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

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

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

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

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

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

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

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

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

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Our Favorite Recipes, Curated and Collected

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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