Recipes

Eat thoughtfully, live joyfully.

Yes, we know how it sounds to say that books—which have been around since about 500 BC—are officially back, but hear us out: Barnes & Noble is making a major move in 2025, with plans to open 60 new stores. So if books aren’t necessarily making a comeback, the stores that sell that are, and we might have TikTok to thank.

“Since the rise of BookTok during the pandemic, bookstores have seen a significant surge in popularity, especially among young people,” Barnes & Noble shared in an interview with Fast Company. “Our stores have become popular social spots, offering an experience that online shopping simply can’t match.”

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As a part of Snack Shop series, Annie Arriaga investigates the latest and greatest viral snack shops in New York City to see if the hype is real, if the snacks are yummy, and if the spot is underrated, overrated, or perfectly rated.

There are very few things that will get me to travel all the way to Chelsea Market from Brooklyn, but when Muji, the beloved Japanese home and stationery store, announced a new food market inside of their Chelsea Market location, I knew I’d have to try it. Like everyone else, I’m a big fan of Muji’s journals, pens, and overall vibe, and I had high hopes for the snacks they were selling after I saw it all over my TikTok feed. It’s the chain's first food market in the U.S. complete with robot baristas and a menu of classic Japanese snacks like onigiri and curry.

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If you bake often—or just find yourself wandering the baking aisle—you might’ve noticed jars of vanilla bean paste popping up everywhere. This thick, syrupy blend combines concentrated vanilla extract with real vanilla seeds, offering a deep flavor and those signature specks without the fuss of scraping pods. It’s richer than extract, more convenient than whole beans and—thanks to its gel-like consistency—basically spill-proof.

Ina Garten’s go-to vanilla brand, Nielsen Massey, has been selling theirs for years, but our Test Kitchen has noticed that you can even snag a $5 bottle of Bourbon Vanilla Bean Paste from Trader Joe’s. So, if you’ve recently picked up a jar (or just need an excuse to), we’ll show you how to put it to work. Good news: it’s an easy 1:1 swap for vanilla extract in any recipe. And, according to our very own Hotline, 1 tablespoon of paste equals 1 whole vanilla bean.

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Whether you’re hosting an at-home café this weekend, having a friend over for coffee, or just looking for a fun baking project, here are a few of my recent favorites that make me feel like spring is just a little closer. They vary in difficulty and time commitment, but depending on what you’re craving, one of them should hit the spot.

From Our Shop Nordic Ware Natural Aluminum Baking Sheets $24–$50 More Options exclusive Mosser 3-Piece Colored Glass Mixing Bowl Set $89–$115 More Colors exclusive AO Glass Handmade Cake Stand $300 More Colors 1. Cardamom Buns

Baking cardamom buns is just as fun as eating them. I use a generous amount of cardamom in both the dough and filling, then sprinkle more on top as a fragrant cardamom-sugar. The folding technique takes a little practice, but once you get it down, it’s so satisfying. (Want to see how I do it? Watch the first episode of What’s For Fika?).

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Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? Midwest thin-crust pizza.

If you’re a Chicago deep-dish enthusiast, move along, this article is not for you. Ok, now that that’s sorted: Welcome to the inner circle of those of us who know that the true regional pizza icon of the Midwest is tavern-style. It’s cracker-thin, crisp, square-cut, and best enjoyed with a cold Old Style beer. Across the region, each city lays claim to a spin on the formula, and variations on the theme range from subtle to chaotic. The big question is: Which is best, and are they even distinct enough from each other to warrant ranking? Let’s find out.

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With winter storms wafting across the U.S. (along with freezing temps and gray skies), now’s the perfect time to turn your attention indoors. And while you’ll often find us inside on a snow day with a lengthy recipe, we also love to invest time in our homes with DIY projects that add the cozy.

These five projects are quick, customizable, and use materials you likely already have—or require a quick online order. Whether you’re looking to refresh your space, get a little creative, or make something actually useful, these ideas add personality without much planning. From customizing candles to upgrading builder-grade fixtures, here’s what you can tackle this week—without ever leaving the house.

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Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails.

Beauty on the NYC subway. Photo by Amanda Hesser Seen at a Super Bowl party. Photo by Amanda Hesser

Apologies: I didn’t quite finish my homework on pizza ovens, so my findings will make their way into a newsletter in the coming weeks. Today features a different follow-up: your NYC cultural recommendations (see below).

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Let’s be honest—it’s not easy being born in January or February. Those months are generally cold, dark, and typically reserved for hibernating. Which is why, as someone with an early February birthday, I’ve often felt more stress than excitement about my special day rolling around. A picnic in the park (or any outdoor activity, really) is generally out of the question. And worst of all, this year my big day falls on a Saturday, meaning no 9-to-5 routine to structure the day, and no default late dinner reservation. But here’s the thing: your birthday is exactly that—yours. Don’t let the pressure take that away. After some trial and error, here’s what I’ve learned can make a cold-weather birthday feel a little warmer.

Don’t Let the Weather Dictate Your Plans

Sure, a beach day might be out of the question (unless you’re up for a little travel), but remember: Most outdoor activities can be reimagined indoors. Love picnics? Host one at Jones Street Wine Tasting, where a sprawling red picnic table welcomes you and your guests for a cozy afternoon of wine, bites, and good conversation. Or, an indoor barbecue spot often gives off summer-like vibes, even when there’s a wintry mix outside. And remember that throwing a blanket on the floor of your apartment and packing it with cheese and crackers can be a party, too. (And ant-free!)

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It wasn’t too long ago that I got massive heat on the internet for using marshmallow fluff in a fun little beverage. Funny enough, marshmallows, to an extent, are trending again. But this time, it’s homemade marshmallows using marshmallow root and honey instead of the classic, fluffy corn syrup, egg white, and sugar version. Not only did these internet recreations look incredibly easy to make, the fact that they incorporated marshmallow root piqued my interest.

Marshmallow root is an herb that has been used as a medicine and food for thousands of years, according to Mount Sinai. Some people claim it helps soothe throats, stomachs, and that it has anti-inflammatory properties. I bought some for the purpose of the recipe, and I can attest that the little off-white cubes smell, well, cheesy and earthy. In order to infuse the herb into the actual marshmallows, I soaked a few tablespoons in a cup of water and let it sit overnight. Come the morning, I strained the herb out and the water had a yellow-ish tint.

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One of the most rewarding aspects of working at Schoolhouse, our sister brand in Portland, is the chance to design and bring to life our own exclusive lighting. It’s a collaborative process that requires hard work, dedication, and an unwavering commitment to quality, but we’re so proud that we get to produce lighting the old-fashioned way in our Portland factory. Today, we’re taking a moment to celebrate a collection that has truly captured our hearts (and spaces).

Meet Teig, a dimmable table lamp that’s as functional as it is charming. Lovingly named after the German word for “dough,” Teig was inspired when our design team, who, when taken with Ray’s short bulbous shade, decided to turn it upside down. Tana, the designer of Teig and a former Schoolhouse employee, shares, “Iconic mushroom-shaped lamps from past eras offered so many unique silhouettes, and we wanted Teig to reflect that same sense of playfulness and personality through its shape and color.”

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Our Favorite Recipes, Curated and Collected

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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A baker, photographer, cookbook author and teacher.

This Chocolate Croissant Overnight Breakfast Casserole is the make-ahead magic your weekend brunch needs—flaky, buttery croissants soaked in a rich custard with melty pockets of chocolate in every bite.  It couldn’t be easier which is absolutely key for winter weekend baking!

I suspect we don’t give grocery store croissants enough credit. Sure, they’re more soft than shattery, definitely more pillowy than crisp, but that just makes them perfectly toastable and downright re-workable, right?

Continue reading Chocolate Croissant Overnight Breakfast Casserole at Joy the Baker.

Hello friends. How are we holding up? I’ll keep it real: things feel bleak. I don’t think it’s a mystery where I fall on most political issues: I’m an educator at a Title One school that supports many refugees, and I’m openly queer. I’m scared, both for me (though I acknowledge that I have significant privilege) and so many people I love. Wherever your beliefs land, I hope you can empathize with what it feels like to have fear.

Continue reading Small Beauties at Joy the Baker.

These Double Chocolate Olive Oil Cookies are rich, fudgy, and irresistibly chewy, made with good-quality olive oil for a perfectly moist texture. If you’re looking for an easy and indulgent chocolate cookie recipe, these are perfect for Valentine’s Day or anytime you need a simple, sweet treat which is, in fact, everyday.

There’s something about February that sinks in with a bit of dread for me… like here we are, lowkey trapped in the uncertainty and surprises of another year.

Continue reading Double Chocolate Olive Oil Cookies at Joy the Baker.

Good Sunday to you friends, and happy Super Bowl Sunday! Right now, I’m having a hard time distinguishing up from down and right from left because of the news. I oscillate between wanting to be informed and being so inundated with information it feels like my head will detach from my body. If you are feeling like I am, friends, I wish there were good words for this. There are no good words for this.

Continue reading Topsy Turvy at Joy the Baker.

Hi friends, good Sunday to you!

We made it through January—one down, eleven to go. I’ll go ahead and cross it off the list, though I’d like to formally request that the rest of the year ease up just a bit. No need to come in so hot. I didn’t plan on starting the year at a full sprint, but here we are, catching our breath.

Continue reading Happiness Is Trying to Catch You at Joy the Baker.

Friends, good Sunday to you! Please take in this image of The Bakehouse in southeastern Texas blanketed in several inches of snow. SNOW! What I can tell you about this record snowfall is that my house has no insulation but several fireplaces.  Texas Sage can apparently survive both brutal summer heat and Texas snow, and I’m glad I kept my Christmas garland up for the twinkling yellow lights alone.  We had a few days of a winter wonderland which was, despite its deep chill, such a delight! 

Continue reading Snow in South Town, USA at Joy the Baker.

Learn how to make the perfect homemade Cinnamon Raisin Swirl Bread with a soft, tender crumb and a rich cinnamon-cocoa filling. This cozy, nostalgic recipe is made with mashed potato for extra moisture and warmth—perfect for chilly days!

Growing up in Los Angeles, a city known more for its endless sunshine than its frigid temperatures, you might think I’ve never truly been cold. But cold is all relative, right? I was raised in what we lovingly called a “Go Put On A Sweater” household.

Continue reading Classic (if not a little sweeter) Cinnamon Raisin Swirl Bread at Joy the Baker.

Happy New Season of Severance Weekend to all of you celebrating! And, happy Sunday to all of you. How has the start of your year been? January has felt like four years shoved into one: my school moved to a brand new campus so I got to set up my fancy, clean, lovely new classroom! I had my residency week for my MFA program and am preparing to graduate in July! Things have been busy! 

Continue reading Here’s to Less at Joy the Baker.

When I moved into my house in Bellville, I promised myself I’d be practical. The first piece I bought was a small marble-topped bistro table for the breakfast nook. It felt like a splurge—a cast-iron base with a smooth marble top, something straight out of a French patisserie (though I’ve never actually been to a French café). I justified it as an investment: strong, grounded, sturdy enough to hold the weight of all the life I hoped to live around it.

Continue reading Chai-Spiced Hot Cocoa + The Warmest Spot in My Bellville Home at Joy the Baker.

A Note from Joy

I spent more than a few years wading through the dating pool before I found my way to Will. I’ve never been afraid of marriage itself, but I’ll admit—I’ve always been quietly afraid of an unhappy one. On our wedding night, as the last of the Thanksgiving dishes were dried and put away here in my Bellville kitchen, I turned to my parents, my aunt and uncle, and my sister and her husband and asked a question I probably should have asked before I said “I do.”

“What do people mean when they say marriage is hard?”

I cringed as the words left my mouth, bracing myself for some inevitable truth about hardship or sacrifice.

Continue reading The Best and Worst Marriage Advice from Karlee Sisler-Flores at Joy the Baker.

Simple Recipes from my Paris Kitchen

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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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 […]

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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.

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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.

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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.

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

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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!

Since moving to Portland, Ore., 30 years ago, Elsy Dinvil has quietly introduced home cooks and chefs to the cuisine and stories of her country.

We asked, you answered: These are the food and drink items you’re buying in bulk.

Last night, a hot bird saved my life.

Bring a jar of sunshine into your kitchen by preserving the bright citrus fruits of winter.

They shared the same name, Dirt Candy, and a devotion to healthy food. But a trademark dispute turned into an urban-rural standoff.

The parent restaurant of Panda Express underwent a multimillion-dollar renovation. The deep, comforting pleasures are still on the menu.

For decades, the ‘Saturday Night Live’ creator Lorne Michaels has been wining and dining celebrity hosts and staff members on Tuesdays at the unassuming Midtown restaurant Lattanzi.

She hosted a cooking show years before Julia Child was on the air, tantalizing viewers with okra gumbo, shrimp bisque and other Southern specialties.

This 30-minute recipe for “Marry Me Salmon” feels special but is easy enough for a weeknight.

On one of the biggest nights of the year for restaurants, a select few are saying no to the “corporatization” of romance and the singling out of single people.

These homemade desserts are ready in 25 minutes or less.

As Lanzhou beef noodle soup goes from regional specialty to global attraction, I set out to find the best bowls in New York City.

Gui Steakhouse serves chops and Sichuan sides, Le Petit Village brings more French to the West Village and more news.

Alexa Weibel’s recipe is a stunner, using a super-marbled rib-eye steak to deliver crusty, peppery beef in a pan sauce rich with brandy and cream.

His coal-oven pizzeria in the shadow of the Brooklyn Bridge has drawn patrons from New York City and beyond.

Whatever you call it — German pancake, Dutch baby — you should make this puffy and crisp confection that has a puddinglike interior.

Three spots for a day out on the town, no share plates necessary.

In print, online and on the radio, he parlayed a savant’s mastery of his city’s restaurant menus and a love of the spotlight into a career that spanned five decades.

Go big on carrots in brilliant recipes like grilled carrots with yogurt, carrot-top oil and dukkah, carrot risotto with chile crisp and curried carrot soup.

Succulent, gently poached chicken, soothing soup, fragrant rice and a sparkly ginger-scallion sauce. What’s not to love?

This pasta with spinach, feta and yogurt is speedy, filling and easy to execute well. (Case in point: My teenager made it for us.)

Speedy and simple to make; spectacular to eat.

Soft potatoes, silky-sweet peppers and good ol’ chickpeas line the pan beneath the chicken, primed to absorb all the fragrant, meaty juices.

Use my recipe to bake a batch of perfect potatoes, then let your family load them up however they like. Dinner, done.

Easy, cozy dishes that lean into winter.

Asian Plant-Based Deliciousness

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

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

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

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

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

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

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

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This easy vegan zucchini pocket pie is filled with loads of zucchini and carrot that is wrapped inside a vegan store-bought scallion pancake – DELISH! Zucchini has a mild taste and can be used in savory or sweet dishes. If you have tried my other zucchini recipes, you’ll know I love to massage them with salt. This method seasons the veggies and allows you to add more volume (because it shrunk after you extract the moisture) to a dish at the same time. I came up with this recipe because I finally found the vegan scallion pancake from Trader Joe’s. While the pancake tastes really good by itself, I wanted to incorporate some veggies into it and make it a snack. It’s SOO Good, I can finish 2 by myself. The steps are easy and I tested 3 ways to cook them for you – pan-fry, bake, and air-fry. These vegan zucchini pocket pies are inspired by my Chinese Chive Pocket recipe. Oh, if you are not near a Trader Joe’s, you can still enjoy the scallion pancake from these recipes – Thai basil Zhua Bing or Shou Zhua scallion pancake. How to make vegan zucchini pocket pie Step 1: Prepare the filling First, reconstitute wood ear mushrooms in water (skip this step if using fresh ones). It took me about 30 to 45 minutes to get them fully hydrated depending on the size of the mushrooms. Then, slice them thinly. Next, using a grater, shred zucchini and carrot in a large bowl, separately. Massage each ingredient with salt and let them sit for about 15 minutes to draw out the moisture. Tip: You should see a small pool of water at the bottom of the bowl and the ingredients are tender. While waiting, soak dried mung bean vermicelli or fensi in hot water until softened, about 5-8 minutes. Snip it to make them shorter. When ready, place zucchini in a nut milk bag and wring out the excess liquid, then transfer to a large mixing bowl. Repeat the same for carrots. Add cut-up mung bean vermicelli, mushrooms, and chopped green onions, then season with vegan oyster sauce, mushrooms seasoning, white pepper, and toasted black sesame oil. Taste and add a pinch of salt or soy sauce, if needed. Step 2: Assemble Since the store-bought cong you bing came in frozen, I place them on the countertop to soften them while I prepare the filling. Please do not thaw the pancake completely! It will be hard to roll out when it’s too soft and it will stick to the packaging that comes with it, making it really messy to assemble. Place one pancake along with the wraps on a working surface. Each pancake is stored in between two wraps, so I kept it this way. Using a rolling pin or glass jar, roll it into a larger circle, about 10 to 12 inches in diameter. If you find it hard to roll, use the rolling pin to press down the pancake to thin it out or thaw it for another 5 minutes. On the other hand, if it’s too soft, stick it back in the freezer to harden it. Remove the top wrap and place a mound of filling on one side of the pancake. Use the bottom wrap to lift the pancake up to create a half-moon pocket. Pinch to close all the openings. Gently flatten the pocket so it will cook evenly later. Continue with the rest of the ingredients until you get 5 pockets. Tip: Store the wrapped pocket in a freezer along with the wrap if you are not planning to consume them all. I normally placed it in an airtight container to avoid freezer burn taste. Step 3: Cook – 3 ways I have tried 3 ways to cook these pockets so you can choose which one is your favorite method. Method 1 – Bake Preheat oven to 400F. Place pockets on a greased baking pan. Spray or brush the top with oil. Bake for 15-18 minutes, flip and bake for another 8-10 minutes until golden brown. Serve as-is or dip with your favorite condiment. Method 2 – Pan fry Set a non-stick pan over medium heat and drizzle a little oil. Place pocket in and cook until golden brown, about 5-8 minutes. If it browns too fast, please reduce the heat. Flip and continue to cook for another 3-4 minutes. Push the pocket to the pan’s rim so all sides get cooked as well. Method 3 – Air fry Preheat air fryer to 390F for 3 minutes. Spray the inner basket with oil, place in the pocket. Brush or spray the top with oil. Air fry for 10 minutes until golden brown, flip in between if needed. Vegan zucchini pocket pie FAQ 1. Which method is the best way to cook these pocket pies? Personally, I like the pan-fried method the most because I can control the crispiness and color. I find that the pockets’ fragrance is at its maximum with this method. Air-fried or baked pockets are best served immediately as they will lose their crunch over time, making them a little chewier. 2. My shredded zucchini is still dry after 15 minutes in salt – why? Ah, this happened when they are not properly salted. Be sure to massage in the salt so all the shreds are coated with salt. 3. My filling is mushy and tearing the pancake up while I wrap it Be sure the filling is not too wet and all ingredients are cut small. If this is your first time making a pocket, pack it with less filling. 4. Storage tips – Store them right after you seal the pockets along with the wrapper that comes with it in an airtight container. Then, freeze until ready to use. When ready to eat, choose any methods above to cook them, no thawing is needed but increase the cooking time by 5-10 minutes. This vegan zucchini pocket pie is Easy to make Simple hack using store-bought cong you bing (scallion pancake) Filled with loads of vegetables Crispy on the outside and flavorful on the inside Best served hot Great for reheating – simply stick it in a toaster to warm it up Please check out other delicious recipes made with zucchini Vegan Dumpling Wrapper buns – made using store-bought dumpling wrapper Easy Tom Yum zoodles soup Sheng Jian Bao – pan fried steamed buns Vegan Zucchini Pocket Pie This vegan zucchini pocket pie is one of my favorite snacks to make. The filling of each pocket is loaded with zucchini, carrot, mushrooms, and mung bean vermicelli. The shortcut to this pastry is using store-bought cong you bing (scallion pancake) – easy peasy! 5 from 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. 4.94 from 16 votes Print Pin Rate Course: Main Course Cuisine: Asian, Japanese Keyword: Eggplant, veganunagi Prep Time: 10 minutes minutes Cook Time: 20 minutes minutes Total Time: 30 minutes minutes Servings: 2 Author: woonheng Ingredients 1 pound Chinese or Japanese Eggplant A few stalks of scallions 1 sheet of nori cut into square to fit the bowl Sesame seeds Cooked rice or your favorite grains Cooking oil Sauce 3 tablespoons mirin ⅓ cup of hot water 1 teaspoon kombu dashi or kelp powder see notes 2 tablespoons light soy sauce 1 tablespoon maple syrup ½ teaspoon sugar US Customary – Metric Instructions In a medium bowl, whisk the mirin, hot water, kelp powder, light soy sauce, maple syrup, and until combined. Set aside. Trim off the eggplant top, then cut into 4 or 5-inch sections. Steam over high heat until tender, about 8-10 minutes. I used a bamboo steamer in this step. Once the eggplant is cooled down, use a sharp knife to cut it open like a book but be careful not to cut through the skin. Then, make another slit on the right, then left. Now, score the flesh to create a holder for the sauce. (See pictures above or video) Heat a non-stick pan with a drizzle of oil over medium heat. Place the eggplant in, cut side down. Pan-fry until golden brown before flipping. Slowly baste the flesh with sauce, one tablespoon at a time. I used about 2.5 tablespoons for each eggplant section. Then, flip one more time so the flesh is now at the bottom and allow it to absorb all the remaining sauce from the pan. You may have extra sauce left and this can be reduced further in a pan and used as drizzle. To serve, season scallions with oil and salt. Using a hand torch, char until golden brown and fragrant. To assemble, place cooked rice in a bowl, top with cut nori, then eggplant. Drizzle with the extra sauce (optional) and garnish with sesame seeds and charred scallions. Video Notes *If you can’t find kelp or kombu dashi powder, feel free to use homemade kombu dashi stock to replace the 1/3 cup of water. Leftover sauce can be reduced to serve as a drizzle or stored in a jar (refrigerated) for the next meal. Feel free to pin the below picture on your Pinterest Board for easy reference. The post How to make Vegan Unagi from eggplant appeared first on WoonHeng.

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

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

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

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

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

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

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

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

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

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

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

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

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

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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.

This recipe can deliver rustic rye flour crepes for days. Fill them with sweet or savory fillings for any meal of the day.

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If you’re up for a family-sized batch of rye crepes, this is your recipe. It’s basically a doubled version of the crepes I included in Super Natural Every Day. They’re made from a blend of rye flour and all-purpose flour, and over the years we’ve filled them with a wild assortment of delicious fillings. I’ll talk through some favorites down below! Rye Crepes: The Recipe & Method To make rye crepe batter you combine the flours with egg and then gradually thin the batter with water. Strain it and allow the batter to rest for 30 minutes. Gather your fillings in the meantime, and you’re ready to cook some crepes! A couple notes related to the recipe. Straining the batter: Making crepe batter is a breeze. The one step that caused some push-back in the original recipe was straining the crepe batter. This step gives you a silky smooth batter to work with and if you have the appropriate strainer, it’s no big deal. A lot of people didn’t have the “right” strainer or couldn’t be bothered. So yeah, a quick blitz with an immersion blender isn’t exactly the same, but it’s a fine alternative. It will still get you where you want to go. Rye flour ratio: When I was working on this recipe back in 2010, I tested a range of flour ratios to find the best balance between whole grain flour and (rye) and all-purpose flour, and landed with the amounts shared in the recipe here. I found that bumping the rye up more than this yielded flabby, heavy crepes. They took too long to cook and this resulted in steamed crepes. You can experiment, but I think this blend, and recommend it as a starting point. Crepes: Make Ahead You can pre-cook crepes ahead of time if you like. This is convenient if you’re preparing to feed a bunch of people at once. Stack cooked crepes between sheets of parchment paper, then reheat in a lightly buttered pan and fill with toppings when you’re ready to eat. Rye Crepe Fillings There are a bunch of great filling suggestions down in the comments, so if you don’t see something inspiring here, poke around down there a bit. As far as fillings go, there are so many options. I like to set up a zone of toppings and fillings and then go for it. Resist the urge to overfill. Cheese: I love a thin layer of grated Gruyere, or a bit of crumbled goat cheese. Small amounts of stronger cheeses is the strategy. Potatoes: A forever favorite filling – thin slices of panfried potatoes along with a homemade pesto is simple and amazing. Hot Sauce: Consider spiking your crepe with a favorite hot sauce or salsa. Cooked seasonal vegetables: Slice them thinly and arrange them sparsely inside each crepe. Things like grilled or roasted peppers, broiled farmers market carrots or shredded cabbage. Sweet crepe fillings: For dessert crepes, these love to be made with grated chocolate, smashed berries, a smear of your favorite jam, or a generous drizzle of honey. A goat cheese and honey crepe is amazing topped with some snipped chives. Put an egg on it: Add a beaten egg to your crepe pan and toss a cooked crepe down on top of it. Once the egg sets flip, sprinkle with grated cheese and any other toppings you like, fold in half and enjoy. Pancake Recipes Adventure Pancakes (Recipes For The Road PDF) Cottage Cheese Pancakes Dutch Baby Pancake Lemon Ricotta Pancakes Blueberry Beet Pancakes (vegan) Fluffy Pancakes More Breakfast Recipes Healthy Granola The Best Waffle Recipe (seriously!) Homemade Cinnamon Rolls A loaded frittata Tofu Scramble Herb Cream Cheese Scrambled Eggs Baked Oatmeal is always popular More breakfast recipes Continue reading Rye Crepes on 101 Cookbooks

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

Continue reading Walnut Miso Noodles on 101 Cookbooks

The markets here are full of color right now. Gold, red, and orange beets. Pink-fleshed pomelos. Tiny purple-streaked artichokes. Deep, dark leafy greens. This week I filled my basket with my favorite eggs, a loaf of whole wheat seed bread, fresh tofu, lots of leeks and spring onions, chard with electric-pink stems, and one bunch of pencil-thin asparagus. I bought a small bouquet of sunset-colored flowers with the change in my pocket and made my way home. A few of my finds when straight into my lunch, this hearty noodle bowl. I made a quick, creamy walnut-miso dressing and used it to coat whole wheat noodles, plenty of sliced asparagus, leftover tofu, and a few other ingredients I had within reach. I was quite hungry or I might have taken the time to top off with a poached egg or two. Something I’ve done many times in the years since I first made this. The main components here are whole wheat noodles tossed in a walnut-miso dressing. To make this seasonal I added the asparagus, scallions, and a big dollop of warming chile paste. I tossed some leftover tofu on top as well. The noodles and dressing are the foundation here, play around with all the different ways you can finish off the bowl to make a balanced meal of it. For example, in the past I’ve used vibrant chard leaves and stems (pictured below), and another version using caramelized onions, roasted squash, greens, and a bit of cheese. If you’re looking for a summer or early fall version try roasted tomatoes, basil, and roasted peppers. The Ingredients Noodles: you can use a range of noodles here. My favorite for this recipe is this farro spaghetti but use whatever whole wheat, or whole grain pasta you like. Soba noodles are another good option! Toppings: Blanched (grilled or roasted) seasonal vegetables, herbs and scallions, something spicy (Calabrian chile paste, sesame chile paste, or sriracha), a poached egg, sliced avocado Miso: Feel free to experiment with the type of miso you use in the dressing. I started off using a mild white miso paste, but now tend to use red miso. Nuts: I nearly always use toasted walnuts here, but toasted cashew or almonds are also fair game if that’s what you have. The name of the game here is flexibility. Once you have the pasta and dressing dialed in, really focus on making the vegetables and other toppings great. And if you like this recipe, here’s where you can find many more pasta recipes. More Noodle Recipes Ten+ Popular Noodle Recipes Vegetable Noodle Soup Sriracha Noodle Soup 20 Fantastic Noodle Soups Favorite Rice Noodle Stir Fry Fire Broth Noodle Soup Spicy Coconut Curry Noodles Iced Sesame Noodles Continue reading Walnut Miso Noodles on 101 Cookbooks

Homemade tagliatelle pasta is long, slender, flat, and a much-loved pasta shape. For good reason! It works with a range of sauces and if you have flour, eggs, olive oil, and salt you can make it immediately.

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It’s time to tackle another pasta shape! Tagliatelle is a wonderful pasta originating in Bologna. For reference, it’s typically much less wide than pappardelle, less wide than fettuccine as well. I love the lightness of tagliatelle in comparison, and tend to go rogue with how I serve it. A bowl of homemade tagliatelle is special and in this post I’m going to talk through the process of making the pasta, and then we’ll talk about some favorite ways to enjoy it. About this Tagliatelle Recipe Similar to pappardelle, when you enjoy tagliatelle in a restaurant the ratio of eggs to flour is often much, much higher than what I make at home. With the former, the weight of egg yolks can equal the weight of the flour. That means, you might need nearly two dozen yolks for the amount of flour we’re going to use today. This version is going to use some eggs, but nothing extreme. For home-style tagliatelle, I use 4 eggs for 400g of flour. It ends up being more egg-y than this basic homemade pasta recipe, but it works great, I usually have the ingredients on hand, and it’s perfect for everyday cooking and eating. How Wide Should Tagliatelle Pasta Be? The question of the day is, how wide should tagliatelle be? It is a popular packaged, dried pasta shape, but the width varies between brands, so that isn’t much help. I was always a bit stumped until I learned of the existence of a golden tagliatella (the singular of tagliatelle). This, btw, is one of my favorite Italian stories. Bologna’s Chamber of Commerce keeps a single, gold, tagliatella on hand as a reference. It is in a wood box, and you can apparently view it by appointment. So, if you’re going by the literal gold standard, aim for 7mm uncooked. And, as far as I’m concerned, if you’re going to make a pasta shape in solid gold, you get the final word. Which Flour Should I Use? The tagliatelle you see pictured above was made with unbleached all-purpose flour. I typically use “00” flour, but came up short. “00” is powder-fine and made with low gluten, soft wheat flour. It’s wonderful for an egg pasta dough like this. But, as in this case, if you don’t have “00” you can certainly use all-purpose flour. I’ve also had success (referring to notebook) using 260g unbleached all-purpose flour and 140g einkorn flour. And, if you want to incorporate whole wheat flour start with 70g or so and build up from there to your liking. How To Make Tagliatelle Dough By Hand This is covered in the recipe below, but I wanted to include some step-by-step information and photos in case you find yourself confused. Start by making a mound of the flour directly on the countertop. Make a deep crater in the top and add the eggs, olive oil, and salt. Use a fork to break up the eggs without breaking through the walls of your flour mound. You want to try to keep the eggs contained, but if they break through, don’t worry – use a spatula or bench scraper to scoop them back in. Work more and more flour into the eggs a bit at a time. Drizzle 2 tablespoons of cold water across the mixture and keep mixing until you’ve got a dough coming together. If you’re exclusively using all-purpose flour, you might not need more water. Other flours can be a bit thirstier, you can drizzle a bit water as you go if you feel like your dough is too dry. It should look like the pictures, you want to avoid having a wet dough. With some of the other flours I typically end up using 4-5 tablespoons of water total. As I’ve mentioned in other pasta posts, I’ve found that a spray bottle is my favorite way to add water to pasta dough without adding too much. That said, drizzling works too. Use your hands to bring the dough together into a ball and knead for 7-10 minutes, until the dough is silky smooth and elastic. Now it goes into a bag to rest for a few minutes. How to Roll and Cut Fresh Tagliatelle by Hand If you don’t have a pasta machine, this is how to roll out tagliatelle dough by hand. Make sure your dough is at room temperature. Cut the dough into four equal pieces. Choose one piece to work with, and immediately wrap the rest so they don’t dry out. You’ll need a floured work surface, and you’ll want to keep the pasta floured a bit as well, so it doesn’t stick to itself. If the dough is sticking, rub with a bit more flour. Move it around a bunch. Use a rolling pin to roll the dough out to your desired thickness. I tend to go thinner than I think I’ll want because the pasta swells a bit as it cooks. Ideally, you can get it thin enough to read a paper through the pasta sheet. Once the dough is in a flat sheet, carefully roll the sheet like you’re rolling up a poster. Cut the dough into strips 7mm wide, that’s about 1/4-inch. Transfer the cut pasta to a floured baking sheet, toss with a bit more flour, and swirl into little nests. Repeat with the remaining dough. At this point you can cook the pasta immediately, dry it, refrigerate it, or freeze it. How to Roll and Cut Fresh Tagliatelle by Machine For tagliatelle I typically use a hybrid method. I use my manual pasta machine to create the thin pasta sheets. I then cut the pasta into tagliatelle by hand. Here’s the step-by-step: If your dough was refrigerated, bring it to room temperature before rolling out. Sprinkle a baking sheet generously with flour and aside. When you’re ready to roll out the pasta, cut it into six equal pieces. Squish one of them flat-ish with your fingers. Re-wrap the remaining dough immediately so it doesn’t dry out. Feed your flattened wedge through the pasta machine on its widest setting. Run it through 2 or 3 times. You want to get it into a rectangular shape if possible. Fold the dough in thirds so you have a long rectangle. Feed it through the pasta maker 2-3 more times on the widest setting. Continue to feed the pasta dough through the pasta maker, decreasing the width as you go. I run the pasta through a 2-3 times on each width, and dust with a bit of flour on both sides if I’m getting any stickiness. I typically roll tagliatelle out to the 6 setting on my Atlas 150. Related, I love my Altas hand-cranked pasta machine, and I’ve used it forever. They’re relatively inexpensive, and a great investment if you think you might want to make homemade pasta more often. I hand cut the tagliatelle once I’ve made pasta sheets because the closest shape included with my machine is fettuccine I’ve also had great success using the pasta attachment to the Kitchen-Aid. So, if you already have one of those, consider the attachment. Now that you have your pasta sheets, proceed back to the hand-cutting instructions. Cut the sheets into strips roughly 7mm thick. My pro-tip here is to cut more narrow than you think you should. My first few sheets of tagliatelle always turn wider than I intend. It’s a fight I fight every time with this pasta for some reason. Transfer the cut pasta to a floured baking sheet, toss the pasta with a bit of flour, and swirl the pasta into little nests. At this point you can cook the pasta immediately, dry it, refrigerate it, or freeze it. The tagliatelle are lightly dusted and then shaped into nests that you can use immediately, or freeze to use at a later time. How To Freeze Tagliatelle Freezing is my preferred method of storing any tagliatelle I’m not cooking immediately. Arrange freshly made, well floured, uncooked nests of tagliatelle across a floured baking sheet. Freeze for a couple of hours, and then transfer to double layer plastic bags. You can freeze for up to a couple of months. And you can cook straight from the freezer. No need to thaw, just dump the pasta into boiling salted water, and increase the cooking time a bit. What To Serve With Tagliatelle Tagliatelle might be traditionally served with one of a range of sauces – a Bolognese meat ragù or cream sauce, but with the exception of serving it with a favorite mushroom ragù, I tend to keep things on the lighter side with this pasta shape. Some examples: Spicy Tagliatelle: We had this for lunch today, pictured below. Tagliatelle tossed with a quick chile-flecked, strong citrus juice and soy sauce dressing. Loaded up with lots of roasted mushrooms, with mint, cilantro, and green onions. So good! Simple Tagliatelle with Lemon and Parmesan: Toss cooked tagliatelle along with a couple splashes of pasta water with a few tablespoons of butter or olive oil (whatever your preference). Add the zest of a couple lemons or oranges and a big squeeze of the juice. Shower generously with freshly grated Parmesan and finish with lots of black pepper and fresh chives. Tagliatelle with Caramelized Lemons: Colu Henry has a brilliant tagliatelle recipe in Back Pocket Pasta where she uses olives, arugula, garlic and caramelized lemons. It’s an easy fave. Mushroom Tagliatelle: Toss freshly cooked tagliatelle with a good splash of pasta water and plenty of this mushroom ragu. Tagliatelle with Simple Red Sauce: I’m also a fan of keeping it red and simple sometimes. This five-minute tomato sauce with some fresh basil leaves, and a bit of lemon zest to finish things off is all you need. Variations on the Tagliatelle Dough You can see in some of my other pasta recipes how to tweak basic tagliatelle pasta dough by adding different seasonings, juices, purees (in place of the water), and spices. For example, I added black pepper and turmeric to this sunny-looking cavatelli. And beet juice to electrify this fettuccini. More Ideas! Making fresh pasta is one of my favorite things to do. It’s even better when you have others around to help, taking turns in shifts. I did a basic primer on making homemade pasta a while ago, if you love fettuccine noodles or anything along those lines, start there. You can also try making gnocchi (it’s perfect with this pesto), or a favorite simple tomato sauce. And all my pasta recipes live here. Have a blast and enjoy! More Pasta Recipes Mushroom Lasagna Pappardelle Cavatelli Pici Beet Fettuccine Pasta with Crushed Creamy Walnut Sauce Stuffed Shells Baked Ziti Harissa Spaghetti Penne alla Vodka more pasta recipes Favorite Pasta Sauces Pesto Five Minute Tomato Sauce Mushroom Ragù Other Favorite Italian Recipes Gnocchi Bruschetta Fregola Sarda Continue reading Homemade Tagliatelle on 101 Cookbooks

Popovers are the most delightful thing my oven produces - sky-high and billowy. Here's my go-to recipe, a few tips, and the overall technique I use.

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The most delightful thing my oven produces is the popover. Gougères are a close second, but a seeded popover, like this one, wins for sheer drama. They’re golden-crusted bready crescendos made from the simplest ingredients. A crunchy exterior belies a billowy eggy interior that absolutely begs for a slather of compound butter or honey. Popovers are worth learning to make well. This task, I’ll be honest, takes a bit of practice. I’ve chipped away at my recipe and approach over the years and thought I’d post it here today to encourage you to give them a go. So fun, so good, and endlessly adaptable. Popovers: Before You Start I’m going to talk about technique down below, but before you dive down the rabbit hole related to the endless number of popover techniques out there, you really want to make sure your oven is on point. Make sure you have even constant heat and good control over temperature. A blast of heat in the beginning gets that upward push going, then a more gentle heat cooks the popovers through while allowing a beautiful crust to develop. Just know, while a bad run of popovers might not be pretty, they’ll likely be tasty regardless. Variables Before we get to the recipe, I’ll mention that just about every variable related to making popovers is up for discussion. This is whether you’re talking about the recipe or the technique. There is debate on what type of flour to use, baking powder vs. no baking powder, batter resting time, oven temperature, food processor vs. blender vs. mixer, preheating the baking tins or not, etc. People are passionate, they’re emphatic. Some famous popover recipes use a much higher ratio of flour than I do here, I just never had any success with that. I’ve written a few tips into this recipe, deriving from things I’ve learned the hard way – for example, it is absolutely worth dirtying a pitcher and using it to quickly fill your pans. So, the recipe below includes everything that has worked for me over the years, the keys to delivering reliable popover beauties. Have fun! The Fill Line One last detail to be mindful of. How full should you fill popover pans? I fill my tins a hint over 1/2 full with batter, and get great pop. I’ve gone higher, but sometimes get spillover, particularly with an eggier batter. Good luck friends – let me know how it goes! More Puffy Recipes Dutch Baby Pancake Gougeres Fluffy Pancakes More Recipes with Seeds Seeded Pumpkin and Feta Muffins Six Seed Soda Bread Seed Pâté Big Sur Bakery Hide Bread Homemade Chili Crisp Toasted Pumpkin Seeds Continue reading Seeded Popovers on 101 Cookbooks

The defining detail of this spicy chili crisp is the use of chopped dates and fresh orange zest alongside chili flakes, chili powder, garlic, fried shallots and a dynamic list of spices. Use it to top everything from noodles to a morning scramble and you’ve got something wildly delicious and special on your hands.

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If you’re the kind of person who keeps chili crisp on hand in multiple, making your own is going to be a revelation, especially this version. This is chili crisp flecked with fresh orange zest and fried shallots. It is chili forward and as feisty as the chili flakes you choose. A spectrum of spices works in fragrant concert with toasted nuts (and pepitas!), and the wildcard ingredient is finely chopped dates. Like all your favorite chili crisps, this brings plenty of fire, crunch, umami, spice, and chewy sweetness to everything you spoon it on. Homemade Chili Crisp: The Inspiration One of the things that initially excited me about being on the early internet was being able to connect with people from all over the world. It seemed magical to me. Many of the people I met during that era, decades ago, are still a part of my life now. A lot has changed since then, but there are moments when I still feel the magic. An example is connecting with Rawaan Alkhatib. She’s a creative delight and multi-talented whirlwind. A couple weeks ago she sent me her debut cookbook, Hot Date! and all my plans for the rest of the afternoon went out the window. It’s exactly the kind of cookbook I love and the most charming, high frequency love letter to dates imaginable. Rawaan wrote it, she illustrated it, and she calls the project “a hot pink, hot date, disco oasis dreamhouse.” I 100% concur. Today’s recipe is her take on chili crisp – a date-centric, kaleidoscopically-spiced launch off the beloved Chinese condiment. You have to try it. Chili Crisp Ingredients A few notes related to key ingredients in this recipe. Red Chile Pepper Flakes: As I mention in the recipe below the chili flakes in this recipe really set the tone and foundation – vibe, heat level, flavor, etc. Rawaan recommends using mild red chili flakes, such as Urfa biber or gochugaru. That said, don’t let the idea that you don’t have the “right” chile flakes on hand deter you from making this – use what you have and adjust the next time around. That’s what’s great about making your own chili crisp. For example, I’ve done a version of this chili crisp using my favorite smoked chili flakes. It transforms the crisp into something deep and moody, completely different than the version with unsmoked chili flakes. A long way of saying, play around! Chile Powder: This is where your heat level can really come into play and vary. The main thing is to use a pure, 100% chili powder, not a blend of spices labelled chili powder. Similar to the discussion of chili flakes above, your choice is going to impact your heat level and set the foundation here. Nuts: I’ve been using pistachios because I have a huge bag of them, they’re a beautiful bright green, and they’re delicious. Slivered almonds are in Rawaan’s recipe, use what you have! Shallots: Crispy fried shallots are a key ingredient here. You have two options – buy them or cook them yourself. If you opt for the latter, here’s how: Peel shallots and evenly slice transparently thin. Place in small, saucepan, barely cover with oil, and cook over medium heat, stirring often, until shallots are deeply golden brown. Remove shallots from oil with a spider or slotted spoon and allow to cool and crisp on a plate lined with paper towels. I add a couple pinches of salt. Reserve oil for another use, like this amazing cilantro salad. Dried Mushroom Powder: This brings the umami to the party. I keep porcini mushroom powder on hand, you might have shiitake or another type of mushroom, use whatever you have. If you have dried mushrooms on hand, you can give them a spin in a high speed blender to turn into a powder. Dates: One of the components that make this chili crisp unique. Here’s one of Rawaan’s illustrated pages. How To Make Chili Crisp The most time consuming part of this tends to be wrangling the ingredients. The next thing you do is make a flavor-packed chili and spice mixture with chile flakes, chile powder, orange zest, and all kinds of other ingredients that smell incredible. Set that aside, and cook garlic and ginger in a good amount of oil. You cook these until the garlic starts to look a bit toasted. At that point stir in the nuts and seeds. Continue cooking until the garlic gets golden and crispy. You can see things getting close in the photo above. Push the garlic and ginger aside and add the fried shallots, dates, and the spice mixture off heat. The spices will hit the hot oil and get fragrant and toasted. See below. Once the spice mixture is toasted, stir everything together until the ingredients are well combined. Store, refrigerated, in a glass jar. Ways To Use Chili Crisp Here’s a list of all the ways I’ve been using it, plus a few ideas on my radar as I finish off the current jar. Spooned over perfect guacamole. Finishing accent on this breakfast casserole. Spread across the bottom of this quiche before filling with the remaining ingredients prior to baking. Over a simple tofu scramble in the morning. Also great in a breakfast burrito. Breakfast / brunch has been a thing lately. In her headnotes, Rawaan mentions that her favorite way to use this chili crisp is to, “spread it thickly onto a slab of sheep’s milk feta, shingle that with thinly sliced figs, and bake in the oven at 350°F / 180°F until the cheese turns soft and custardy, but still retains its shape.” Sounds amazing. Over a baked potato (or baked sweet potato), with more fried shallots if you have them and a dollop of sour cream, creme fraiche, or salted yogurt. These brownies with a baby scoop of good vanilla gelato and a spoonful of this chili crisp. Other Chili Crisps to Try I’m still tasting my way through the always evolving chili crisp landscape. Arguably, you can’t go wrong with KariKari chili crisp, or Fly By Jing Xtra Spicy Chili Crisp – I tend to re-buy both of those. Also! I was over at my friend Jessica Winzelberg’s the other day and we ended up talking through her chili crisp collection faves including this kombu-accented one and this crispy chili made with Marcona olives. More Condiment Recipes Pesto Compound Butter Ponzu Sauce Citrus Salt Za’atar Grapefruit Curd Citrus Furikake more homemade spice blends Continue reading Homemade Chili Crisp on 101 Cookbooks

These homemade power bars are based on the recipe I published years ago in Super Natural Cooking. The main difference here is I made these savory with toasted walnuts, crumbled kale chips, and oil-cured olives.

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Those of you who have been readers for a stretch know how much I love a homemade travel snack. These were based on the recipe I published years ago in Super Natural Cooking (2007!). The main difference here was that I made them savory. They’re packed full of toasted walnuts, crumbled kale chips, and oil-cured olives. Super fantastic! And I can actually imagine little architectural cubes of them being right at home on a cheese plate. They’re the perfect plane snack, and were very resilient after a long day wrapped in parchment paper in my purse. The saffron and chile flakes were a flavor bonus, but you could substitute whatever spice blend you’re inspired by at the moment, and build the bars around that. I posted the recipe below. More Snack Ideas No-bake Energy Bites Perfect Stovetop Popcorn (or Turmeric Popcorn) Eight Energy Bars Kale Chips Candied Walnuts Toasted Pumpkin Seeds Chocolate Energy Bites Turmeric Cashews Rice Cake Toppings Continue reading Savory Power Bars on 101 Cookbooks

Everyone loves a dutch baby pancake for the simplicity and the drama. This is a great classic approach. You get huge rise, and you can tweak the recipe with endless variations - sweet and savory.

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When you do a survey of dutch baby pancake recipes you’ll notice the main players are always eggs, flour, and milk. The goal is to create a one pan showstopper with dramatic rise, the kind you experience with gougères or popovers. Some recipes use a ratio that is heavier on the eggs, others lean on the structure of flour a bit more, but they’re usually in a similar ballpark. You bake a dutch baby hot, which facilitates air expansion, ensuring a reliable, signature rise. Dutch Baby Technique The two main considerations here are mixing the batter and oven temperature. Here are my thoughts on both. By hand or by blender: Typically, you can mix dutch baby batter by whisk or by blender. I switched up my technique after reading a Donna Hay approach where she uses a blender to blend the eggs for a good amount of time before incorporating the rest of the ingredients. It works a lot of air into the batter resulting in big rise. Pouring the batter from the blender into a hot pan is convenient as well. Oven temperature: Nearly every dutch baby recipe will have you bake at a temperature between 400°F and 475°F. I like to lean towards the hot end of that spectrum, and use a pre-heated, hot pan to boost as well. This really gets that boost going. The temperature is then dialed back a bit after things get going to finish and set the dutch baby. Dutch Baby Variations Once you get the hang of making the basic dutch baby recipe down below, you can experiment with all sorts of tweaks and variations, both sweet and savory! Some ideas: Cinnamon Sugar Dutch Baby: Like cinnamon toast in pancake form, sprinkle your dutch baby with cinnamon sugar immediately as it comes out of the oven. I like to add a few crushed dried rose petals on this one as well. Dutch Baby with Apples: Cut an apple into a 1/4-inch dice. Saute the apples in a couple tablespoons of butter over medium heat for a few minutes, until they soften up a bit. Pour the batter into the hot pan, and quickly get it into the oven. Bonus points for finishing with some cinnamon sugar as well. You can also use this approach with pears. Dutch Baby with Citrus Furikake: Skip the sugar, stir some chopped, deeply caramelized onions into your batter, and finish the dutch baby generously with furikake when it comes out of the oven. This approach is also really great using za’atar – but I put za’atar in the batter and also on top after baking. Dutch Baby with Pesto: Another savory idea. Stir a couple tablespoons of pesto into your dutch baby batter and skip the sugar. Serve topped with a dusting of freshly grated Parmesan and tangle of arugula. Gingerbread Dutch Baby: One last idea! Make yourself a gingerbread spice blend by combining 4 teaspoons ground ginger, 1 teaspoon ground cloves, 1 tablespoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg (optional), 1/2 teaspoon finely ground black pepper. Use this to season your batter before baking, then add more along with some sugar, after baking. Smells so good! More Pancake Recipes Fluffy Pancakes Lemon Ricotta Pancakes Blueberry Beet Pancakes (vegan) Dutch Baby Pancake Cottage Cheese Pancakes Rye Crepes Adventure Pancakes (Recipes For The Road PDF) More breakfast recipes More Puffy Recipes Seeded Popovers Gougeres Continue reading Dutch Baby Pancake on 101 Cookbooks

Hearty, healthy, and satisfying - this cabbage soup recipe is super simple to make. Slice a cabbage into thin ribbons and cook it down in a simple pot of sautéed potatoes, onions, beans, garlic and flavorful broth. Finish each bowl with a generous drizzle of great olive oil, a couple dollops of sour cream and a jolt of something spicy.

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Today’s cabbage soup recipe was inspired by the a mystery box delivery from Mariquita Farm in Watsonville, Ca. I show up to a designated pick-up spot, pay $25 and in turn get what feels like twenty pounds of beautiful produce direct from the farm. This time of year I might see the eyes of impossibly petite potatoes peering back at me, they could be nestled alongside a kaleidoscope of vibrantly colored carrots, or shouldered up against a of pile of parsnips. Cabbage Soup Ingredients Taking inspiration from a beautiful moon-shaped cabbage and potatoes in the mystery box, I sliced a the cabbage into thin ribbons and cooked it down in a simple pot of sautéed potatoes, beans, onions, garlic and flavorful broth. Each bowl was finished with a generous drizzle of great olive oil, a couple dabs of sour cream and a jolt of something spicy – in this case a bit of Calabrian chile paste. Couldn’t be more simple. But before I get too far ahead of myself on the soup front, let me tell you a bit more about Mariquita Farm and what Andy and Julia are doing. There’s a bit of back story. I used to buy produce from Mariquita at the farmers market on Saturdays. After many years they decided not to do the market anymore. Mariquita sells my favorite rainbow carrots, and I was convinced I was going to have to find a new source. Not the case, Julia emailed some of her regulars last summer mentioning that she would be making the occasional delivery to San Francisco…“would we be interested in doing a pick-up?” She also mentioned the option of buying one of Andy’s specially curated mystery boxes – which have since become very popular. This isn’t a CSA, it’s more guerilla than that. As it stands now, every other week(ish) Julia and Andy pack a huge delivery truck with many, many mystery boxes. Julia then climbs into the big truck and navigates her way over the Santa Cruz mountains down into Silicon Valley and then north toward San Francisco. She parks the truck in front of a previously designated neighborhood restaurant and people come from all over the city to trade cash for mystery crops. It’s great. I end up trying all manner of ingredients I might not buy otherwise. The crops are beautiful and bright because Andy takes such care in growing and handling them. With out sounding too mushy, this is just one more reason I love living in San Francisco. On a good night, not only do I go home with the box (er, bag – the boxes get reused), but sometimes I even get to sit down for a drink or slice of pizza and catch up with Julia. It’s a real treat. A few related links: Mariquita Farm (website) The Ladybug Letter (Letters from Andy) Julia’s blog Cabbage Soup Variations Back to the soup – there are a bunch of variations I’ve made over the years cooking this. Here are a few stand-outs. Parmesan Cabbage Soup: There are nights when I keep this super simple, finishing things off with a generous dusting of Parmesan cheese and a few chopped herbs. Curried Cabbage Soup: Add a scant tablespoon of curry powder to the pot prior to stirring in the broth. Lemony Cabbage Soup: Make the soup as written but serve each bowl topped with freshly grated lemon zest and a generous drizzle of lemon olive oil. Cabbage Soup Leftovers This is a great next-day soup. So keep that in mind. Generally speaking, there are a couple ways to deal with leftovers here (like, if you make a double pot). Cabbage soup freezes well, so eat your fill of the soup for a couple days, and freeze the remaining. You’ll want to make sure it is room-temperature or cold prior to freezing. Allow to thaw before reheating. I suspect many of you have all the ingredients needed on hand – aside from the cabbage. I’m going to encourage you to give this a try! It’s a great staple recipe to have in your back pocket. This recipe was posted in early 2008, and I’ve cooked it many times in the years since. Enjoy! -h More Soup Recipes A little side note, if you enjoy making soups as much as I do, you’ll want to start making your own homemade bouillon powder. So easy, and nice to keep on hand! Tortellini Soup Wild Rice Soup Roasted Tomato Soup Lively Up Lentil Soup Split Pea Soup Miso Soup Ribollita All soup recipes Continue reading Rustic Cabbage Soup on 101 Cookbooks

This simple almond cake is the understated pinch hitter of my cake repertoire. Made with almond paste, almond extract, and a bit of citrus zest, it’s equally at home at a dinner part or picnic.

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A short list of ingredients and a 9-inch pan puts you on track to bake this golden almond cake. It’s not flashy, but it’s one you’ll remember. The texture is dense and rich, the almond flavor strong. Butter browns where the cake touches the pan for a fragrant hint of that unique magic – my favorite bites. It’s a version of a simple Italian cake – torta di mandorle – the kind I encountered on traveling in Sicily years ago. Almond Cake: The Ingredients Almond Paste: I’ve baked this cake with a range of almond pastes. The most common one for me, easy to grab at the grocery stores here, is the Odense brand paste. If I remember ahead of time, I’ll order or track down some Mandolin almond paste. I also have it on my list to test the Amoretti brand made with blanched almonds here in Southern California. Almond Extract: Almond extract dials up and intensifies the almond flavor in this cake. That said, if you don’t keep almond extract on hand, don’t let that detract you from baking this beauty. Substitute an equal amount of vanilla extract. Lemon: I like to use lemon to punctuate the almond flavor in this cake, but It’s hard to go wrong with just about any citrus. You could try market lime, lime, grapefruit, orange, or a blend. Dry Ingredients: Flour, baking powder, salt. Sugar: just standard granulated sugar here. Eggs: This batter is egg-forward, so we bake it at a lower temperature. If your oven runs hot, be sure to dial it back a bit. Powdered sugar: as a finishing touch, to make the cake pretty and add a sweet punctuation to each bite. The Method: The most annoying thing about this cake is that I have you use a food processor to really cut the almond paste into the sugar. You want a sandy texture without big lumps of paste, so it’s the best way. It should end up looking something like this: Then, you use an electric mixture to cream the butter and almond-sugar mixture together. You know I wouldn’t normally have you pull out two appliances if you could do it by hand, but this is actually pretty quick and gets the job done well. Here’s what your cake batter should look like going into the pan: The cake is deeply golden when it comes out of the oven. The key to finishing strong is be patient and allow the cake to cool all the way to room temperature. Then you dust it with lots of powdered sugar. Here’s what the cake should look like after it comes out of the oven and is released from the pan. And this is a slice ready to to enjoy! Fully dusted! Last thing, if you love to bake with almond paste, or if you become a fan of this cake – these macaroons are the perfect tiny bite cookie. Delivering a similar almondy goodness and texture. Video: How To Make Almond Cake More Cake Recipes Chocolate Devil’s Food Cake Yellow Cake with Chocolate Frosting Flourless Chocolate Cake Glazed Lemon Cake Coconut Rum Cake Coffee Cake No Bake Chocolate Cake all baking recipes Continue reading Almond Cake on 101 Cookbooks

If you tend to keep a lot of citrus around the kitchen, this citrus furikake is a great way to use grapefruit, orange, yuzu or lemon peels. It is a homemade seasoning that works on everything from eggs to rice bowls, noodles to salads.

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We juice a good amount of citrus (especially in winter), and I can’t stand to let the flavor-packed peels go to waste. Citrus peel is a favorite ingredient of mine – strong, fragrant, and able to work both sweet and savory fronts, it’s a hero ingredient in my kitchen. This citrus and cardamom-accented take on Japanese furikake is a great way to use it. Don’t skip the cardamom, it brings the wildcard magic. Leave the fragrant furikake on your counter and reach for it throughout the day to top toasts, tarts, bowls, salads, eggs, and on and on. Japanese furikake is a seasoning that typically uses seaweed along with sesame seeds and, often, bonito or dried fish. It is frequently enjoyed dry – sprinkled over something – but not always. I use this vegetarian-friendly citrus version in much the same spirit you might use the traditional one. Use it for added seasoning and flavor notes, added texture and crunch, along with nutritional variation (I like to adds some flax seeds to my blend). This citrus furikake is wildly fragrant and worth the extra effort of making your own dried citrus peel. Citrus Furikake: Ingredients The ingredients for the citrus furikake blend pictured above: Nori Black and white sesame seeds Flax seeds Dried citrus peel Flaky salt Cardamom Citrus Furikake: When to Use it I kept track of all the ways I’ve used this citrus furikake over the past week. A few highlights include: Sprinkled over avocado toast: pictured below Sprinkled across rice bowl: Along with poached egg, bit of tofu, ripe avocado, and a tangle of arugula, all drizzled with tangerine oil. Sprinkled over soba noodles: With lots of broccoli and some crushed peanuts for good measure with an otsu-ish dressing. On a Norweigan cracker: topped first with good cottage cheese and a sprinkling of nutritional yeast. Generous finishing sprinkle across a big platter of oven roasted vegetables: Under the roasted vegetables was a layer of yogurt seasoned with a bit of salt, some whole-grain mustard, and a spoonful of both onion powder and garlic powder. The yogurt was dotted with drops of Calabrian chili paste thinned with a kiss of extra-virgin olive oil before arranging the vegetables on top. Then went some torn olives, crushed kale chips, and the citrus furikake. Finishing touch on every salad I tossed. Homemade Spice Blends Homemade Bouillon Salad Booster Homemade Celery Salt 8 Homemade Spice Blends Za’atar More Citrus Recipes Sunny Citrus Recipes Super Orange Citrus Rice 15 Inspiring Winter Citrus Recipes Glazed Lemon Cake Ginger-kissed Grapefruit Juice Grapefruit Curd with Ginger Citrus Salt More Condiment Recipes Pesto Homemade Chili Crisp Compound Butter Ponzu Sauce Grapefruit Curd Continue reading Citrus Furikake on 101 Cookbooks

Citrus peel is a superhero ingredient. It is one of the strongest, most fragrant things you can use to build flavor in your cooking. This post shows you how to dry citrus peel. If you tend to have fresh grapefruit, oranges, or lemons around for juicing, don’t waste the peel.

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We buy loads of citrus every week to squeeze into fresh juice. It’s typically grapefruit, but I love to throw in an accent of whatever else looks special. Blood oranges are a favorite, lending the prettiest pink blush to our juice. And I’m physically unable to walk by a collection of Meyer lemons without bringing some home with me. If you’re juicing citrus at home, especially this time of year – when there are more varietals available than usual – take some time and peel your citrus before juicing. You can dry citrus peel in an oven and turn it into beautiful, fragrant citrus powder or a component in any number of homemade spice blends. I use it a lot in this citrus furikake. How To Dry Citrus Peel: The Process The process here is relatively simple, although there are a number of details that help immensely. You wash each piece of citrus – grapefruit, oranges, lemons, yuzu, etc. – are all fair game. Dry them completely. Peel each fruit with a good peeler aiming to get as much peel and as little white pith as possible in each strip. I like to use a sharp y-shaped peeler for this task. Place each citrus peel strip on a cutting board and use a paring knife to scrape any remaining pith from each strip of peel. Bake at low temp for a few hours or until citrus peel is dry and crumbly. Crush into desired sprinkle or powder with a mortar and pestle or blender. Do I Need to Boil The Peels? If you’re making dehydrated citrus peel or making, say, candied grapefruit peel (or candied orange peel) there’s a common method that instructs you to boil the peels. The idea is, boiling them removes the bitter pithiness. I’ve found if you carefully scrape any white pith from the peel, the fragrance and flavor is better (stronger, more direct and nuanced) if you don’t boil. It also generates more moisture (something we’re eventually attempting to get rid of), and likely diminishes some of the oils in the citrus skins. So, I generally skip boiling when dehydrating citrus peel. What To Do with Dried Citrus Peel When you crush dried citrus peel into a powder or sprinkle you have a fragrant, colorful, strong citrus component to work with. I like to use it in the following: Spice blends: Use it to add a citrus accent to homemade spice blends. This citrus furikake (link coming soon) is wonderful, good on so many things savory. Pie Crusts: Sprinkle a tablespoon into the flour when you’re making a flaky pie crust for a kiss of citrus in your pie crust. Cookies accent: Dried citrus peel works magic in buttery shortbread as well. Make it pretty: if you grind your dried citrus peels finely in a high-speed blender (or by hand in a m+p), you can sift the fine powder across anything from yogurt bowls to cinnamon rolls for a colorful, fragrant accent. Homemade Spice Blends Homemade Bouillon Salad Booster Homemade Celery Salt 8 Homemade Spice Blends Za’atar Citrus Furikake More Citrus Recipes Sunny Citrus Recipes Super Orange Citrus Rice 15 Inspiring Winter Citrus Recipes Glazed Lemon Cake Ginger-kissed Grapefruit Juice Grapefruit Curd with Ginger Continue reading How To Dry Citrus Peel on 101 Cookbooks

Quick, clever, healthy breakfast ideas are something I'm always excited about. Here’s a list of favorite feel-good day starters to incorporate into your mornings.

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Healthful breakfast ideas are key to having a strong start to your day. I’m talking about preparations you can make at home, in the morning, when you’re crunched for time. Nobody loves a leisurely brunch more than I do, but most mornings that’s just not in the cards for me, nor, I suspect, for many of you. I landed on what I think of as a new healthy breakfast favorite this week, and instead of simply sharing that recipe, I thought I’d list it off with a handful of other feel-good day starters that are in regular rotation here – with an emphasis on the quick ones. I really love a savory breakfast, but savory or not, I try to make sure whatever I make has a good amount of protein, fresh ingredients, and some fruit or vegetables, and/or greens if possible. These breakfast tacos are an example. Five-minute Breakfast Tacos: If you plan ahead just a bit, these come together in minutes. It’s what I’ve been eating for breakfast most of this week. Peel a hard-boiled egg*, smash it in a small bowl with a bit of yogurt or drizzle of olive oil. Heat a tortilla by throwing it down directly on a very low burner or gas flame. Flip it once or twice, until it is hot, and blistered a bit. Remove and top with the smashed egg, shredded greens, sprouts, guacamole, micro greens, or chopped herbs. Add a drizzle of hot sauce or salsa. Done. Pictured above and below. *I hard-boil eggs once or twice a week 6-12 at a time, and then place them back in the carton, so they’re ready first thing in the morning. Miso Soup: It’s a traditional way to start the day in Japan, and I love how it makes me feel – warm, calm, cozy. Also, it can be as quick to make as a cup of tea. I put a dollop of good miso in the bottom of a cup or mason jar along with anything else I want, pour a splash of just-shy-of-boiling water in, stir to break up the miso, then add more and more water until the taste is the strength I’m after. I tend to add whatever is in the refrigerator to make it a bit more substantial and filling – a scoop of cooked barley grains, tiny cubes of tofu, cooked mung beans, etc. I did a post on miso soup a while back as well. Grab & Go Breakfasts: I love these cottage cheese muffins as well as these baked oatmeal cups. I load them up with whatever I have around the kitchen at the time – herbs and savory goodness for the muffins, and typically berries and the like for the oatmeal cups. Life Changing Green Rice Porridge: This green rice porridge is a one pot, effortless, nutrient-packed twist on one of my favorite things to eat – I love a bowl of congee loaded with toppings, this one is boosted with flecks of spinach. Make it ahead of time, heat it up in the morning. Crepes: Don’t roll your eyes yet 😉 I know it sounds time intensive, but crepes really aren’t if you have the batter ready. I sometimes make a jar of crepe batter on a Sunday, and it’s good until Thursday or Friday. Just give it a good stir, and into the pan it goes. A favorite version is as follows: make the crepe, when it is nearly done, pour one well-beaten egg on top of the crepe while it is still in the pan (less if you’re using a small pan), allowing it to form a thin coating, then cook until the egg is set. Add whatever else you like after that – herbs, a little swirl of sauce or pesto, some chopped spinach, or a bit of cheese, or avocado. Fold and go. Here’s the rye crepe recipe I use often. Yogurt Bowls: (photo above) I think the key with yogurt bowls is to start with the best, plain yogurt you can get your hands on. Then add other ingredients. I’m always shocked at just how much sugar is in some of the pre-flavored yogurts out there. I had a vanilla yogurt the other day that was like melted ice cream – delicious, but not the best way to start my morning. I decide if I’m going to take a yogurt bowl sweet or savory and go from there. Some favorite combinations: Plain Yogurt + seasonal fruit + honey + something crunchy – for example, this favorite healthy granola is deeply chocolate flavored, Naturally sweetened, clumpy, and crunchy. Plain Yogurt + pinch of salt + brown rice or barley + lots of chopped herbs + a pinch of turmeric + olive oil drizzle. Plain yogurt + toasted walnuts + some crumbled toasted seaweed (or this citrus furikake) + and a bit of granola that is on the spicy/un-sweet side of the spectrum. Cereal Lovers Unite! I love to mix my own cereal blends. You have control of the ingredients, and can dial up the seeds, nuts, grains, etc. to your liking. If you also love cereal in the morning have a look at this Better Breakfast Cereal, this Triple-Oat Breakfast Cereal, or this Crunchy Breakfast Magic with crispy quinoa, puffed brown rice, and flax seeds. That’s just a quick brainstorm – if nothing else, try the tacos. Curious about what your go-to healthy breakfast ideas are as well! There are so many great ideas already in the comments. And lastly, if you’re ready to move on to the next meal of the day, here are some feel-good lunch ideas. -h More Breakfast Recipes The Best Waffle Recipe Homemade Cinnamon Rolls A loaded frittata Tofu Scramble Herb Cream Cheese Scrambled Eggs Baked Oatmeal is always popular Everything Bagel Breakfast Casserole Fluffy Pancakes More breakfast recipes Continue reading Healthy Breakfast Ideas on 101 Cookbooks

Snappy, substantial, homemade oatmeal crackers - made with rolled oats and rye flour.

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The concept for these oatmeal crackers is straight-forward. You make a pot of oatmeal, combine it with rye & all-purpose flour and a few seasonings, then work it all into a dough. When these crackers are at their best, they are full of toasty oat flavor – hearty and substantial. They are snappy not soft, and will keep for a week or more sealed tightly in a jar. Oatmeal Crackers: The Inspiration I’ve been preparing for a few cookbook release events over the past week – making postcard packets to give away, doing a bit of menu planning, etc. I thought homemade crackers could be fun, and I like the recipe for Oatmeal Crackers in The Great Scandinavian Baking Book by Beatrice Ojakangas. I considered making them as part of a lunch menu I did for an event with Little Flower School and June Taylor. I thought I’d top them with a spread (of some sort) in place of crostini, but I ended up making the crostini from Super Natural Cooking instead. That said, I like these crackers enough that I wanted to share them. And I have some tips and tricks I’ve come by to make them extra good. Tips To get crackers snappy you need to roll the dough as thin as you possibly can. And then you need to bake the crackers to within an inch of their lives – dark, dark golden. Can you see how thin I’ve rolled the dough up above there? Work it even thinner if you can. Shapes You can cut the crackers into whatever shapes you like. And you can either bake them bumped up next to each other, or spaced out. I make strip shapes for cheese plates and spreads, and tiny animal crackers for my nephew from the scraps. More Oatmeal Recipes Oatmeal Muffins Baked Oatmeal Cups Oatmeal Bread Oatmeal Peanut Butter Cookies Continue reading Oatmeal Crackers on 101 Cookbooks

The macro bowls featured in Joe Yonan's Mastering the Art of Plant-Based Cooking - nutty brown rice, a rainbow of vegetables, and a miso-tahini dressing you'll want to put on everything.

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If you want to know what is on delicious repeat over here, this is it. I’ve been making the macro bowls featured in Joe Yonan’s encyclopedic Mastering the Art of Plant-Based Cooking. In the book he shares Diana Yen’s Steamed Veggie Macro Bowls – nutty brown rice topped with a rainbow of steamed veggies, drizzled with an incredible, creamy miso-tahini sauce. Diana does a five-spice tempeh component and finishes the bowls with furikake. I do tofu and finish with whatever sprinkle is at hand. Double, or triple the dressing, you’re set for life, or at least the rest of the week. Macro Bowls: The Inspiration Mastering The Art of Plant-Based Cooking is a 484 page beast of a book. Joe Yonan has authored a wonderfully comprehensive (globally inspired) cookbook and included an all-star list of contributors. If you’re the kind of person who owns just a dozen cookbooks and are plant-curious related to cooking, this book should be one of them. I’ve spent a lot of time with it in the past few months and kept finding my way back to the Macro Bowls. No stranger to macro bowls, these are special! I really love Diana’s tahini-miso finishing sauce here. So simple, so good! The five spice wink added to the protein component – genius. What is a macro bowl? Macro bowls are the ultimate feel-good food. They check the boxes next to important macronutrients like carbs, fat, fiber, and protein in a single bowl. They’re also endlessly adaptable, making them a great go-to all year. Details: Brown Rice The foundation of these macro bowls is good, well-cooked brown rice. I like the boil and drain method of cooking the recipe guides you through. It works brilliantly every time. So, if cooking rice makes you nervous, give it a try. For these bowls, a few of my favorite brown rices are: Koda Farms Organic Whole Grain Brown Kokuho Rose, Lundberg Organic Short Grain Brown Rice, and Massa Organics Medium-Grain Brown Rice. Macro Bowls: Variations Use what’s in season – I used in-season vegetables from the farmers’ market for the bowls you see pictured here – broccoli, delicata squash, and yellow beans. For reference, it’s December here in California. Other bowls recently have included cauliflower florets, small cabbage wedges, beets, and ribbons of carrot. When we make our way into spring, asparagus, fava beans, will be in the mix. And you can expand beyond steaming as a cooking method if you like. During colder winter months I sometimes integrate roasted ingredients (375°F tossed with a bit of olive oil), or do a combination of roasted and steamed. For this bowl I had roasted delicata on hand. The Recipe: The recipe below reflects all the tweaks and personal preferences I’ve come to make. I always make double dressing, sometimes more. This makes for easy leftover meals and drizzles. I also tend to use tofu and do a quick pan-fry to get it golden and hot while my steamer is heating up, and sprinkle the tofu generously with five spice when done cooking – this is the one I tend to keep on hand. And, per my comments above, I grab for whatever veggies I have on hand, a rotating cast. The nature of macro bowls is flexibility, so have fun with them. More Rice Recipes Green Rice Citrus Rice Kale Rice Bowl Sesame Coconut Rice Sushi Bowl Vegetarian Paella Rice Salad all rice recipes Continue reading Macro Bowls on 101 Cookbooks

Leveling up lunch ideas with lots of color, clever use of leftovers, and feel-good ingredients. These are two lunchboxes I packed recently.

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Coming up with inspired lunch ideas takes some effort. One of the things I’ve been trying to be better about is lunches on-the-go. Often times, let’s be honest, it’s re-marketing leftovers. Too often, if we’re not going to be home for the day, we just wing it. And I’m nearly always sorry we didn’t make the effort to pack a good lunch. This is especially true if we’re on some sort of trip, towing the Airstream. Because on those days parking dictates where you’re lunching. And just thinking about it is making me cringe. So yeah, we’re trying to do better over here and I thought I’d share some recent wins. Lunch Ideas #1 These lunch boxes (above) came together pretty quickly. Nearly everything was a leftover, or component of a previous meal. To pull it together I peeled and chile-dusted the hard boiled eggs, sliced the avocado and sliced the mandarin. 1. Spicy Sesame Coleslaw: You’ve seen it before, you’ll see it again. Lol. It’s my favorite coleslaw, and I’ll basically tuck in anywhere. Feathery green and red cabbages along with carrots, apples, and scallions tossed with a spicy, creamy sesame dressing. 2. Pickled Cauliflower: The pop of color you need in your lunch. This quick pickled cauliflower delivers a good amount of tang and crunch in the midst of less structured components. I make mine with chiles, mustard seeds and slivered onion, but you can play around. 3. Chile-dusted Hard-boiled Egg: Here’s how to make these. Combine equal parts chile powder and MDH chana masala powder in a small bowl. I like to use this Kashmiri chillie powder, but use what you have (and like). Hard boil eggs, peel them, rinse, dab each egg a bit on a clean towel to take off excess water, then roll them around in the spice mixture until completely covered. Slice and serve, or pack into lunch. 4. Turmeric-Scallion Tofu Spread: This is actually leftover wonton filling from my last round of wonton soup. But it’s also great as a lettuce wrap filling, cracker and sandwich spread, and on its own. Here, I nestle it into a stack of 2-3 little gem leaves. Get the recipe – it’s the first part of the recipe on this page, minus the wrappers. 5. Red-spiced Edamame: I’ll write this up as its own recipe soon, it’s a homemade spice blend made by crushing Kashmiri chillies, smoked paprika, brown sugar, sesame, dried onion flakes, salt, and a kiss of cardamom together. Sprinkle generously. There are a lot of other spice blend ideas in the Spice / Herb / Flower / Zest PDF that members get. Just about any of those are great here. Experiment! 6. Pepita & Curry Leaf Tadka: I’ve definitely over-stripped my young curry tree making this lately. Toast a cup of pepitas and set aside. Heat 2 tablespoons of oil in a small saucepan over medium-high heat, stir in 50-ish fresh curry leaves. Continue to stir and when the leaves begin to crisp up add 2 teaspoons black mustard seeds. Keep stirring and when the seeds have toasted a bit and stopped popping, add 1/2 teaspoon chile powder. Pour this over your pepitas, toss well, and salt to taste. good on everything, Including the soba in the next lunch. Also: purple rice, sliced avocado, mandarin wedge, nutritional yeast kale chips Lunch Ideas #2 The one component of the lunch boxes (above) that wasn’t made ahead of time, was the soba noodles. I boiled them, and ran them under cold water just before packing up. 6+. Soba with Pepita & Curry Leaf Tadka: The same pepitas as above (lunch ideas #1), this time tangled with cold soba. 7. Vegan Tamagoyaki: This is a vegan version of tamagoyaki, the much-loved Japanese rolled omelette. I like to make chickpea-tofu version, and this one is lined with nori and seasoned with scallions and herbs. They’re fantastic lunchbox heroes because you can make and roll them ahead of time. They’ll keep for a few day so you can slice and go. 8. Blistered Artichoke Hearts: Leftovers from dinner the previous night. I cooked these from frozen. So easy, so good. I wrote a long post about how to cook artichokes – both fresh and frozen. So, if you love artichokes, but think they’re too much work, read this. Same goes if you think the frozen ones are going to be bad. They aren’t and they’re great in scenarios like this one, quick pastas, casseroles, etc. 9. Fava Beans Tossed with Citrus Olive Oil: These are fava beans that have been shelled, boiled for a flash, shelled again, and then splashed with a bit of lemon olive oil, and tossed with a pinch of salt. From previous dinner. I do the same with edamame, but favas are in season and I they’re worth all the shelling and peeling drama. 10. Kale Chips: Some extra crushed kale chips tossed with the remaining pepitas. My method for epic kale chips is this: buy curly kale, make sure it’s dry if you recently washed it. Toss the kale with olive oil and scrunch it all up with your hands, be sure it’s all coated. Toss with a lot of nutritional yeast, get a good coating going. Season with salt and bake at until the chips at the edges start browning. Toss well. Continue to bake until crispy but still mostly green. Or have a look at this kale chip recipe. Also: blood orange wedges for dessert. A Couple Pro-tips There’s actually just one main tip, but I’ll add more as I think of them. Line your bentos with parchment paper for easy clean-up (pictured below). This isn’t as important with stainless steel containers, they clean up quite quickly. Bentos, often made of cedar, are a bit more fragile and take more care if you want them to last for many years. Also, clean up as soon as you get home. The reset is key to looking forward to your next special box lunch. More Lunch Ideas: Salads! Salads are another favorite lunch idea. For the best experience, keep the dressing on the side and toss just before eating. Also, pro-tip, leave a good amount of room or headspace in your salad vehicle, so tossing is contained and less messy. For to-go or desk salads, I love bringing the components for a Nicoise salad or Nicoise-ish salad. The lettuces and other ingredients can stand up to transportation and you get a great mix of protein, greens, and veggies all in one lunch. See photo below. Favorite Lunchbox Containers Bentos: I have (and love) my small collection of bento boxes. They’re beautifully crafted and fit the perfect amount of food. They often come with small dividers to create separation between food, but you can also use lettuce, or other small containers to divide things up. Tiffins (or dhabbas): These containers have long been used in India to enable healthful, homemade meals outside the home. I have a circular, triple-stack stainless steel version I love for a number of reasons including durability, compactness, and security. The tiers nestle tightly making spills and accidents unlikely. I have my eye on a rectangular version as well. Both bentos and tiffins have a tradition of enabling meals made with care and love. And continuing this tradition is something I try to channel when I’m packing a lunch for myself or someone I care about. I don’t mind mixing different types of lunch containers. And sometimes I’ll make an individual lunch for each person, each in its own container. But, other times I think it’s fine to load up a few family-style containers and do it that way. I think that works great for components that can be more communal, like edamame, or a bunch of dumplings, a stack of paratha, vegan sushi or quesadillas, quinoa patties, etc. Hot Lunch! Use a thermos to bring hot miso soup or tea or rasam or whatever else you can think of. This is always the icing on the cake and unfailingly makes me happy (or happier!) When I really have things lined up, I’ll bring green tea, miso soup, or soba tea and a durable glass or two wrapped in cloth. Simply rewrap when you’re finished. I hope this provides a bit of inspiration! It’s really wonderful to take a bit of time to sit down to a thoughtfully prepared, healthful homemade lunch and I’m never sorry about making the extra effort (in the long run). Even if it can make a morning a bit more demanding than usual, I know when I do it, I’ll eat better, feel better, and get excited about sitting down to lunch. Enjoy! -h More Lunch Ideas Vegetarian Lunch Ideas: One Sauce, Three Lunches 10 Lunch Ideas that Spark Joy Otsu Vegan Sushi Quinoa Patties Continue reading Feel-good Lunch Ideas on 101 Cookbooks

To celebrate Pancake Day 2025, we're giving one lucky winner £900 of Good Food cookware

For over 35 years, Good Food has been a trusted authority in testing and reviewing kitchen equipment. Now, we’ve partnered with Tower — renowned for over a century of innovation — to bring you a brand-new range of kitchen products designed to help you create delicious meals with ease. To celebrate Pancake Day, we’re giving you the chance to win a selection of these fantastic products (detailed below), worth £900! Explore the full collection here. For your chance to win, simply answer the question below. Good luck! T&Cs: The competition is open to entrants aged 18 and over, residing in the UK. Entries close on Friday 7th March at 23:59. By entering this competition, you agree to the terms and conditions set out in the form below and understand that we will use your details to send you offers and promotions in accordance with our Privacy Policy. Terms and Conditions The Promoter is Immediate Media Company London Limited (company number 06189487). The promotion is open to all residents of the UK, including the Channel Islands, aged 18 years or older, except the Promoter’s employees or contractors and anyone connected with the promotion or their direct family members. The closing date for entries is 23:59 on Friday 7 March 2025. By entering the promotion, the participants agree: 1. to be bound by these terms and conditions; and 2. that should they win the promotion, their name and likeness may be used by the Promoter for pre-arranged promotional purposes. Entrants should enter by creating an account on the Good Food website or signing in, and answering a multiple-choice question. Entries received after the closing date of the promotion will not be considered. Entrants must supply to Immediate their name and email address. The Promoter will use entrants’ personal details in accordance with the Immediate Privacy Policy. Only one entry will be permitted per person, regardless of method of entry. Bulk entries made by third parties will not be permitted. One winner will win a selection of Good Food x Tower products, detailed here: GF900276 (5pc Tri-Ply Pan Set) worth £300, GF876009 (Kitchen Scales) worth £55, GF832252 (6pc Utensil Set) worth £50, GF17014 (Air Fryer) worth £130, GF12013 (Jug Blender) worth £70, GF847069 (S&P Mill) worth £25, GF16012 (Multi Cooker) worth £120, GF900254 (Casserole Pot) worth £80, GF851062 (Knife Block) worth £70 (total prize worth £900). One winner will be drawn at random from all correct and eligible entries after the closing date. The Promoter’s decision as to the winners is final and no correspondence relating to the promotion will be entered into. The Promoter may share the details of the winners with the prize provider for the purposes of fulfilling/delivering the prize. The winners will be notified within 7 days of the close of the promotion by email. If the winners cannot be contacted or fails to respond within 10 days of such notification being sent, the Promoter reserves the right to offer the prize to a runner up, or to re-offer the prize in any future promotion. There is no cash alternative and the prize will not be transferable. Prizes must be taken as stated and cannot be deferred. The Promoter reserves the right to substitute the prize with one of the same or greater value. The surname and county of residence of the winners will be available upon request by sending an SAE to Good Food Magazine, Immediate Media, 44 Brook Green, London W6 7BT, within two months of the closing date of the promotion. The Promoter will contact the winners before releasing this information and provide the winners the opportunity to object or limit the amount of information shared. The Promoter reserves the right to amend these terms and conditions or to cancel, alter or amend the promotion at any stage, if deemed necessary in its opinion, or if circumstances arise outside of its control. The Promoter does not accept any responsibility for lost, delayed or fraudulent entries. The Promoter excludes liability to the full extent permitted by law for any loss, damage or injury occurring to the participant arising from his or her entry into the promotion or occurring to the winner arising from his or her acceptance of a prize. The promotion is subject to the laws of England

Discover our top slow cookers, plus recipes and practical cookery advice. We tested leading brands including Morphy Richards, Ninja and Crock Pot

It’s no wonder slow cookers are a much-loved piece of equipment in the kitchen; who doesn’t love the aroma of coming home to dinner, cooked and ready to serve? Yet, this is only one of the many benefits of using one. The cost of a standalone slow cooker is moderate, and a multi-cooker with a slow cooker function may cost more, but you are also buying several functions. After your initial investment, though, the running costs compared to conventional ovens make either of these super-economical to run. Read our review of the best slow cooker cookbooks. Slow cooking means you can make the most of cheaper cuts of meat and budget-priced ingredients such as beans, lentils and root vegetables. A slow cooker also helps retain all the goodness in the food cooked, making foods healthier whilst delivering the maximum flavours often lost in faster cooking methods. Slow cookers are easy to use, with just a few settings, though some have convenient additions such as searing, steaming or keeping warm, which is handy for latecomers. Slow cooker recipes are hugely popular and can be used to cook a range of delicious stews, casseroles, soups and curries, as well as less obvious dishes such as yogurt, grains, dhal and puddings. Read on to learn more about the different kinds of slow cookers on the market. The latest additions were tested and reviewed by Elaine Lemm. Best slow cooker deals Looking for a discount on one of the slow cooker in this list? We’ve been scouring the market to find the best deals. Good Food in partnership with Tower slow cookers: Good Food 3.5L slow cooker | £59.99 £53.99 at Tower (save £6 or 10% with code: GOODFOODNEW) Good Food 6.5L slow cooker | £69.99 £62.99 at Tower (save £7 or 10% with code: GOODFOODNEW) Slow cooker: Ninja 9-in-1 multicooker OP350UK £229.99 £138 at Amazon (save £91.99 or 40%) Ninja Foodi blender and soup maker | £79.99 £62 at Amazon (save £17.99 or 22%) Crock Pot Sizzle and Stew | £99.99 £70.99 at Amazon (save £29 or 29%) For more kitchen appliances deals, visit our guide, discover how our experts test products and let us do the hard work for you. [squirrel-affiliate-playlist squirrel_playlist_id=”613″ /] Best slow cookers 2025 at a glance Best slow cooker: Ninja Foodi PossibleCooker rice and slow cooker MC1101UK, £99.99 Best slow cooker for batch cooking: Instant Pot 7.1L slow cooker 7.1L, £124.99 Best large slow cooker: Ninja Foodi PossibleCooker 8L slow cooker, £149.99 Best multi-cooker slow cooker: Ninja 9-in-1 multicooker OP350UK, £229.99 Best slow cooker with timer: Morphy Richards EasyTime, £64.99 Best slow cooker for entertaining: GreenPan Elite 8-in-1 slow cooker, £198.95 Best small slow cooker: Crock Pot Lift & Serve digital slow cooker, £35 Best budget slow cooker: Daewoo slow cooker, £28.99 Best hob-safe slow cooker: Crock Pot Sizzle and Stew, £48.99 Best slow cooker with automatic functions: Crock Pot Time Select, £63.58 Best no-nonsense slow cooker: Tower 3.5L Cavaletto Slow Cooker, £34.99 Jump to section: Best slow cookers to buy in 2025 Other slow cookers tried and tested What to look out for when buying a slow cooker How to use a slow cooker How we tested slow cookers Slow cooker recipes Best slow cookers to buy in 2025 Ninja Foodi PossibleCooker Rice and Slow Cooker MC1101UK Available from Very (£99), Appliances Direct (£99), AO (£99), Ninja (£99.99), Currys (£99.99) Best slow cooker Pros: Versatile Hob-style searing function Easy to use Fully recyclable packaging Accessories included Cons: Exterior gets very hot in use Star rating: 5/5 Wattage: 1400W Without a hob-safe cooking pot, searing your meat before it goes in the slow cooker often comes with the admin of having to transfer it from one vessel to another – creating twice the amount of washing-up. Ninja solves this issue with its newest six-litre slow cooker, which has sear/sauté functionality, as well as settings for steam, pasta and porridge. We’ve tested a lot of slow cookers over the last five years, and this model is easily among the best we’ve ever used. Its simple push-button interface and brightly lit digital screen are a doddle to navigate – even beginners need only glance at the manual to get a handle on how to use it. As the name suggests, the PossibleCooker doubles up as a rice cooker too, offering specific presets for white and brown rice, as well as accessories like a rice spoon and measuring cup, to help you achieve fluffy results every time. Perhaps the only gripe we had was that the exterior gets very hot in use, so watch that small children don’t come near it. That said, there is a bold safety warning on the cooker base that serves as a handy reminder. Available from: Very (£99) Appliances Direct (£99) AO (£99) Ninja (£99.99) Currys (£99.99) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”649459″ /] Instant Pot Superior Slow Cooker 7.1L Available from Amazon (£79), Instant Pot (£79.99), Currys (£79.99) Pros: Sear and cook in one Serve the pot straight to the table Easy to clean Simple to use Sturdy construction Cons: Excessive non-sustainable plastic packaging Star rating: 5/5 Wattage: 800W Lifting the Instant Pot slow cooker from its box, we were delighted to find a solid, well-built large cooker complete with a glass lid plus an inner pot that goes from kitchen to table. This cooker is big at a whopping 7.1-litre capacity and dishes up ten portions, and we immediately saw it as the perfect companion for batch cooking. Using the Instant Pot could not have been easier. There are four functions: sear, steam, slow cook and keep warm. Slow cooking high and low heat; sear, which is done in the cooker and saves on washing up; steam is useful for delicate food such as fish, and keep warm, is ideal for latecomers, second portions and parties to keep hot food warm. We cooked a delicious beef stew and were thrilled with the results. The meat was meltingly tender; the gravy was glossy and thickened by the slow reduction and tender vegetables. If you are cooking for a large number or love to batch-cook your meals, this is the slow cooker for you. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”649108″ /] Ninja Foodi PossibleCooker 8-in-1 slow cooker [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”647943″ /] Best large slow cooker Pros: Includes serving spoon and steam rack Extra-large 8-litre cooking pot Fully recyclable packaging Tender results in short time Cons: Large countertop footprint Exterior gets hot in use Star rating: 5/5 Wattage: 1200W This extra-large slow cooker from Ninja has sear, sauté, simmer and braise among its eight functions, and at eight litres, it’s the perfect size for batch-cooking or feeding a crowd – though bear in mind it takes up a fair bit of room. We loved the vast cooking pot, which has stay-cool handles so you can seamlessly transfer it from the kitchen to the dinner table. While secure on the worktop, we found the rest of the slow cooker gets very hot in use, particularly when using the sear/sauté function, so it’s worth keeping kids and pets away. Navigating the controls is a breeze, and we relied on the manual very little. An integrated spoon and steam rack are thrown in, too. We put the functionality of this slow cooker to the test by cooking a venison madras, which was perfectly tender and packed with flavour after four and a half hours on ‘high’. The veg was also soft with some firm bite, and the sauce was thick without being too dry. Cost to run on high for one hour: 4.38p (based on a tariff of 22.36p/kWh) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647943″ /] Ninja 9-in-1 multicooker OP350UK [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”457484″ fallback_link_text=”Latest Deals” /] Best multi-cooker slow cooker Pros: Nine functions in one countertop cooker Accompanying recipe book Clear instructions Cons: Requires an additional slow cooker lid Large footprint for storage Star rating: 5/5 Wattage: 1460W This is a newer, more sophisticated step-up from Ninja Foodi’s 6-in-1 multicooker, packing in nine functions for performing key kitchen tasks, plus a couple for fun. We’re talking slow cooking (which is very user-friendly) searing/sautéing, air-crisping, grilling, dehydrating, baking/roasting, yogurt-making, pressure cooking and steaming. It has a modern-feel with intuitive controls and an outer casing that only gets warm to the touch, rather than excessively hot. It’s the ultimate kitchen gadget. Read our full Ninja Foodi 9-in-1 6-litre multicooker review. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457484″ fallback_link_text=”Latest Deals” /] Morphy Richards Easy Time Slow Cooker [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”457479″ fallback_link_text=”Latest Deals” /] Best slow cooker with timer Pros: Hob-safe cooking pot Auto-keep warm setting Easy to use controls Clear countdown timer Non-stick pot Lid forms a good seal Cons: Pot not suitable for induction Star rating: 5/5 Wattage: 130 – 163W Simple, manual slow cookers are great for the job at hand, but often the only thing missing to elevate them (without overcomplicating things) is a timer. The Easy Time slow cooker ticks that box. It comes with three settings: high, medium and low, and has an automatic timer that runs for up to 12 hours in one-hour increments. We all know that life can throw us curveballs, so if you’re not able to get home before the timer is up, the Easy Time slow cooker will keep your food at the optimum temperature for two hours. A basic slow cooker, with just a little bit extra. Read our full Morphy Richards Easy Time Slow Cooker review. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457479″ fallback_link_text=”Latest Deals” original_product_name=”Morphy Richards 461021 6.5L Easy Time Slow Cooker, Black” /] GreenPan Elite 8-in-1 slow cooker [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”460923″ fallback_link_text=”Latest Deals” original_product_name=”GreenPan Elite 8-in-1 slow cooker” /] Best slow cooker for entertaining Pros: Attractive Easy to move around Useful, intuitive design Outside remains cool Cons: Timer a little inconsistent Star rating: 4.5/5 Wattage: 1350W Marking their first foray into the world of appliances, this slow cooker from GreenPan impressed us with its wealth of settings and brilliant cooking results. There are high or low slow-cooking settings, as well as steam, reheat and simmer/buffet, making it perfect for entertaining. There’s no need to reach for separate pans when prepping food for this slow cooker; it’s equipped with a powerful and even brown/sauté setting, meaning anything that needs to be seared ahead of time can be done directly in the cooking pot. We cooked a beef stew in this slow cooker. We enjoyed beautifully tender meat, soft carrots that retained a little bite, as well as a richly flavoured sauce. The sauce was a little on the thin side at the end of the cooking time, but reduced nicely after half an hour on the simmer/buffet setting. Despite this model being from GreenPan, it lost points for the amount of difficult-to-recycle plastic packaging it came with – a disappointing oversight from a brand that puts sustainability at the forefront. Cost to run on high for one hour: 2.62p (based on a tariff of 16.6p/kWh) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”460923″ fallback_link_text=”Latest Deals” original_product_name=”GreenPan Elite 8-in-1 slow cooker” /] Crock Pot Lift & Serve digital slow cooker [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”460922″ fallback_link_text=”Latest Deals” original_product_name=”Crockpot Lift and Serve Digital Slow Cooker with Hinged Lid and Programmable Countdown Timer” /] Best small slow cooker Pros: Attractive Robust design Hinged lid Can cook for up to 20 hours Value price tag Cons: Lack of detail in manual Some controls can be confusing Beeper is too quiet Star rating: 4.5/5 Wattage: 300W Crock Pot is the name synonymous with slow cookers, and this compact 3.5-litre gadget is a solid choice for those with limited kitchen space. It has a simple interface and sturdy design, and alongside the usual low and high settings, there’s also a keep-warm function that switches on automatically once the timer has ended. The timer itself is frustratingly quiet, so much so that we missed it going off the first time. Some of the controls also confused us – the button that looks like an ‘on/off’ switch is actually just an ‘off’ switch, and we failed to find any reference to this in the manual. On the plus side, the hinged lid allowed us to check in on our dishes without leaving splatters or drips of condensation on the worktop. We also enjoyed the beef stew we made in this slow cooker: the veg was a little too soft, but the meat was tender and the sauce was rich and thick. Cost to run on high for one hour: 2.92p (based on a tariff of 16.6p/kWh) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”460922″ fallback_link_text=”Latest Deals” original_product_name=”Crockpot Lift and Serve Digital Slow Cooker with Hinged Lid and Programmable Countdown Timer” /] Daewoo slow cooker [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”465298″ fallback_link_text=”Latest Deals” /] Best budget slow cooker Pros: Two-year warranty Dishwasher-safe pot and lid Three heat settings Cons: ‘Keep warm’ setting isn’t the most powerful Star rating: 4.5/5 Wattage: 160W Despite the price and its relatively cheap steel outer, the Daewoo is a front-runner for its ability to cook gently, creating deliciously tender meat chunks for beef stew and softened vegetables overnight without singeing around the inside. This is a 160W slow cooker with the capacity to feed a family of four, or two with leftovers the next day. Read our full Daewoo 3.5-litre slow cooker review. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”465298″ fallback_link_text=”Latest Deals” /] Crock Pot Sizzle and Stew [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”467978″ fallback_link_text=”Latest Deals” /] Best hob-safe slow cooker Pros: Large capacity Main pot can be used on the hob Simple design Dishwasher-safe pot Cons: Carrots still a little firm No recipes in manual Star rating: 4.5/5 Wattage: 180W The Sizzle and Stew is a brilliant example of Crock Pot’s simple but effective engineering. This model has a large 6.5L capacity, ideal for big families, meal-preppers or when entertaining. Unlike other models that come with a hefty ceramic bowl, the Sizzle and Stew’s pot is made from heavy-duty aluminium. This pot is hob-safe (gas and electric), meaning you can sear any meat or cook ingredients on the hob before transferring it to the slow cooker. Not only does this save on the washing-up, but it also means you don’t lose any flavour. Read our full Crock Pot Sizzle and Stew review. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”467978″ fallback_link_text=”Latest Deals” original_product_name=”Crockpot Sizzle and Stew Slow Cooker Stainless Steel” /] Crock Pot Time Select [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”457482″ fallback_link_text=”Latest Deals” original_product_name=”Crockpot 5.6L Time Select Slow Cooker” /] Best slow cooker with automatic functions Pros: Lots of useful functions Bowl and lid dishwasher and oven-safe Capacity markings on bowl Cons: No recipes in the manual Star rating: 4.5/5 Wattage: 240W Another model from well-known brand, Crock Pot. The Time Select is a lot more high-tech than the Sizzle and Stew above, but still produced fantastic results. This model features automatic cooking functions for meat, poultry, soup and vegetables. Simply select your main ingredient, input the weight and desired finish time, and the Time Select will automatically adjust the cooking time and temperature of the ingredients to get the best results. For your much-loved tried-and-tested recipes, there’s also a manual setting. Read our full Crock Pot Time Select review. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457482″ fallback_link_text=”Latest Deals” original_product_name=”Crockpot 5.6L Time Select Slow Cooker” /] Tower 3.5L Cavaletto Slow Cooker [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”457483″ fallback_link_text=”Latest Deals” original_product_name=”Tower 3.5L Cavaletto Slow Cooker” /] Best no-nonsense slow cooker Pros: Available in a range of designs Simple to use Dishwasher-safe pot Cons: A little plasticky Star rating: 4/5 Wattage: 210W This compact little slow cooker from Tower is a fuss-free option. It’s a modest option owing to the three simple settings: low, high and keep warm, but it gets the basics right. The design is simple, but if you’re looking to add a pop of colour with your new slow cooker, this one is available in pink and navy blue, as well as simple black and grey. Setting this model up is easy to do and it handled our beef stew recipe with ease; the meat was tender and the veggies still had some bite. Our only quibble was that the sauce was still a little watery. Read our full Tower 3.5L Cavaletto Slow Cooker review. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457483″ fallback_link_text=”Latest Deals” original_product_name=”Tower 3.5L Cavaletto Slow Cooker” /] Other slow cookers tried and tested Sage the Fast Slow Pro review, £179.95 Tower Infinity 3.5-litre slow cooker review, £39.99 George 3-litre stainless steel slow cooker review, £18 Morphy Richards Sear, Stew and Stir slow cooker review, £45 What to look out for when buying a slow cooker With so many different slow cookers out there, choosing the right one for you can be confusing. Here are a few questions you might want to consider. Design: Are you looking for a simple, budget-friendly option that just slow-cooks (but does it extremely well) or something more versatile that sous-vides, pressure cooks, bakes and roasts too? Do bear in mind that the more technological the slow cooker, the higher the price. Size: With sizes starting at 1-litre through to a whopping 6.5-litres, choosing the right size for you is imperative. The smallest sizes are suitable when cooking for one or two. 3-litres to 4.5-litres (one of the most popular sizes on the market) serve four, and the large 6-6.5-litre models are super for families and batch cooking. It’s also worth bearing in mind that the capacity stated on the sales blurb is the size of the bowl, not the working capacity, which can sometimes be half that. Space: A slow cooker takes up space on the worktop and in the cupboard. There are two shapes, the round and tall, which has less of a footprint, and the oval, which takes up more room but can be more versatile. How to use a slow cooker No liquid escapes from a slow cooker, so when adapting a recipe not specifically written for a slow cooker, reduce any added liquid by a third. Don’t remove the lid too often to avoid heat loss. The inner pot needs to be at room temperature before you start cooking. If you’ve kept a slow cooker dish in the fridge, you must wait for it to warm up before turning it on. Slow cookers vary considerably, so follow your manufacturer’s manual for guidelines on temperatures and cooking times. Rice and pasta dishes work best cooked on high for the shortest time possible. Always use easy-cook rice, rinsed well first – the more starch you rinse from the rice, the better the finished result. Take time to brown your meat really well. Slow cookers tend to leach meat of its colour, so it’s important for appearance and flavour that they are well browned to start with. Flavours won’t become more concentrated because the liquid doesn’t reduce, so try to pack in as much flavour as you can. How we tested slow cookers We put most of the slow cookers through their paces by cooking Good Food’s slow cooker beef stew recipe, and used a venison madras recipe for the most recent models in this guide. As the meat requires searing before cooking, if we were able to do this straight in the cooking pot, we did so. We looked for three key qualities in our final stews: tender and succulent meat, well cooked vegetables that retained some bite, and a flavoursome, slightly thickened sauce. We also scored the slow cookers against the following criteria: Capacity and size: the bowl capacity and the footprint for using and storing in the kitchen Heat retention: how the cooker holds heat for safety on the worktop and whether the food catches or burns Ease of use: how easy it is to assemble and use Functions: additional functions on the slow cooker including browning, reheating, reducing and whether it is hob or oven-safe Versatility: does the cooker make a range of dishes? Quality of material: the material and the construction of the machines Design features: the type of lid, handles, automatic warming, countdown timer and indicator lights Finished results: the tenderness of the meat and vegetables, the consistency of the cooked sauce and the heat of the food when serving Manual: how helpful was the instruction book and did it include recipes? Sustainability: excessive use of plastic in packaging was scored negatively. We wanted to see brands pointing us in the direction of spare parts and transparency around how to recycle the product after use and where the product was made. We test hundreds of products from kitchen appliances, cooking tools and food every year – read more about how we test products. All costs-to-run calculations were measured against the variable tariff at the time of testing (16.6p/kWh), which has since changed – read more on the current energy price guarantee rates. Slow cooker recipes Low carb slow cooker recipes Healthy slow cooker recipes Slow cooker chicken recipes Summer slow cooker recipes Slow cooker curry recipes Slow cooker beef recipes Our best ever slow cooker recipes Slow cooker Christmas recipes Slow cooker mince recipes Kids’ slow cooker recipes Vegan slow cooker recipes Vegetarian slow cooker recipes Slow cooker curry recipes Slow cooker chicken recipes Appliance deals Coffee machine deals Air fryer deals Slow cooker deals Microwave deals Pizza oven deals BBQ deals Breadmaker deals Stand mixer deals Ninja deals Related reviews Best multi-cookers Best air fryers Best food processors Best blenders Best toasters Best kettles Best soup makers Best microwaves Is Hexclad worth it? 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.

Serve up a stack of pancakes topped with wholesome ingredients that will help support a healthy, happy gut.

Pancakes are a breakfast staple loved by many, but they’re often associated with sugary toppings that can be less than ideal for your gut health. Fortunately, there are plenty of delicious and nutritious toppings that not only taste great but are good for you, too. Here’s a list of gut-friendly pancake toppings to inspire you. Next, read up on the best probiotic foods for gut health, see all our gut-friendly recipes, and read our review of the best probiotic supplements. 1. Yogurt with live cultures Swap sugary syrups for a dollop of Greek yogurt packed with live cultures. These probiotics can help balance your gut microbiome while adding a creamy texture. Be sure to go for an unsweetened variety and try adding a sprinkle of cinnamon – it’s thought to help ease digestive issues. 2. Fresh berries Blueberries, raspberries and strawberries are rich in fibre and antioxidants, which are essential for good gut health. Fibre feeds your beneficial gut bacteria, while antioxidants help reduce inflammation in the digestive system. When not in season, you can use defrosted berries – they retain their goodness when frozen. 3. Kefir drizzle Kefir, a fermented dairy drink, is a powerhouse of probiotics. Drizzle a small amount over your pancakes for a tangy and gut-friendly addition. For a dairy-free option, try water kefir. 4. Stewed apples with cinnamon Apples are a great source of pectin, a type of soluble fibre that supports gut bacteria. Gently stew some apple slices with a dash of cinnamon for a warm, naturally sweet topping that’s easy on digestion. 5. Nut butter and banana slices Almond or peanut butter is rich in healthy fats and protein, while bananas provide prebiotic fibre that nourishes gut bacteria. Spread a thin layer of nut butter on your pancakes and top with fresh banana slices. 6. Chia seed jam Make your own chia seed jam by mixing chia seeds with mashed fruit, such as raspberries or strawberries. Chia seeds are high in fibre and omega-3 fatty acids, which support gut health and reduce inflammation. 7. Fermented foods For a savoury twist, top your pancakes with a small serving of kimchi or sauerkraut. These fermented foods are rich in probiotics and add some tangy crunch. 8. Coconut yogurt with nuts and seeds For a dairy-free option, use coconut yogurt and sprinkle over a mix of nuts and seeds like flaxseeds, chia seeds, and walnuts. These provide prebiotic fibre and omega-3, both of which are beneficial for gut health. Now try… Top foods for better digestion Find out why fibre is essential 10 high-protein, high-fibre recipes What is a low-fibre diet? How to avoid indigestion All health content on goodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other healthcare professional. If you have any concerns about your general health, you should contact your local healthcare provider. See our website terms and conditions for more information.

Meat-filled meals don’t have to break the bank! These cheap and cheerful mince-based meals use store-cupboard ingredients, and most are freezable

Mince is a great cost-effective meat option as it can easily be frozen before and after cooking. Make batches of bolognese sauces, chilli con carne and meatballs and reserve for a day when you need it. Read our helpful guide on defrosting mince. For more frugal family meal ideas, browse our budget dinner recipes and budget batch-cooking recipes. Burgers 1. Pork & apple burgers Our budget-friendly pork and apple burgers are perfect for an easy and delicious family supper. This easy midweek meal takes just 10 mins to prepare. Discover more pork burger recipes. 2. Swedish meatball burgers If you’re a fan of Swedish meatballs, try our twist with these Swedish meatball burgers. They’re a favourite with the kids and you can use pork or beef mince without changing the flavour. Discover more beef burger recipes. 3. Smash burger pancakes Smash burgers are having a moment, and for good reason—a juicy, crispy patty loaded with all your favourite toppings is hard to beat. But why not twist the trend with our smash burger pancake? Served on a fluffy, savoury pancake, it’s a bold, budget-friendly brunch or dinner idea that’s sure to impress. Check out more savoury pancake recipes perfect for Shrove Tuesday and all year round! 4. Easy turkey burgers These easy, healthy turkey burgers can be on the table in only 35 mins, perfect for a weeknight meal. They can also be frozen to avoid waste. Just cook for longer from frozen if you don’t use the entire batch immediately. Discover more turkey burger recipes. Bolognese 5. Big batch bolognese Whip up a massive batch of bolognese that’s fit to feed a hungry crowd, or freeze half for a speedy midweek meal. This recipe makes 12 servings but can easily be halved. Discover more Italian pasta recipes. 6. Healthy spaghetti bolognese This healthy bolognese can be on the table in less than 30 mins. Top with bread crumbs and basil for extra texture and flavour. This recipe is freezable. Discover more healthy pasta recipes. 7. Slow cooker bolognese Batch cook a delicious and healthy spaghetti bolognese in your slow cooker. It’s low in calories, salt and saturates while being high in protein. Freeze the leftovers for easy midweek dinners when you’re pushed for time. For more pasta recipes your kids will love, check out our kids’ pasta recipes. Chilli con carne 8. Slow cooker chilli con carne Use whichever canned beans you have in the cupboard for this richly spiced beef and chipotle slow cooker chilli. It’s a perfect meal to prepare for busy weeknights. Discover more slow cooker beef recipes. 9. Smoky black bean chilli Freeze the mince base so you can have this chilli on the table in minutes during a busy week. The kids can have fun packing their own tortillas. Discover more black bean recipes. Lasagne 10. Slow cooker lasagne Slow cook your next lasagne for extra tender mince – this version is low-fat and low-calorie, too. A healthy family meal to give you comfort on cold nights. Discover more lasagne recipes. Stir-fry 11. Sichuan-style pork & green bean stir-fry Save money on a takeaway with this low-calorie Chinese-style meal for two. It’s made with a rich soy and pepper sauce, ginger, spring onions and sesame oil. Discover more beef stir fry recipes. Meatballs 12. Slow cooker meatballs Try these slow cooker meatballs for a tasty family meal. Turkey mince makes lighter meatballs which kids love, while also being high in protein. They also freeze well making batch cooks easy. Discover more spaghetti and meatball recipes. 13. Red Thai chicken meatball traybake Make this spicy red Thai traybake with chicken mince for an easy, flavour-packed midweek meal. Baking everything together in the oven saves time and effort, skipping the need to brown the meatballs. Chicken mince is a budget-friendly option, making this a great low-cost dinner. Discover more affordable chicken mince recipes. 14. Turkey meatballs in tomato & fennel sauce This flavourful tomato sauce with turkey mince meatballs is super simple, with only three steps. It can be on your table in under an hour. Discover more meatball recipes. Pie 15. Slow cooker shepherd’s pie Slow cook shepherd’s pie and you’ll be rewarded with savoury, succulent mince. This recipe is also low-fat and low-calorie with three of your 5-a-day. Discover more shepherd’s pie recipes. 16. Spiced shepherd’s pie Our healthy, low-fat shepherd’s pie can be frozen to enjoy another day. This budget-friendly meal makes the most of store-cupboard spices and frozen peas. Discover more Indian-style recipes. 17. No-fuss shepherd’s pie This classic shepherd’s pie takes only 15 mins to prepare and once assembled can be frozen for up to one month. Wraps 18. Spiced lamb wraps This delicious, spiced lamb mixture can be prepared in only 5 mins. Add shop-bought curry paste to your cheap frozen lamb mince to create a fragrant mixture that you can pile onto flour wraps or chapatis for a healthy and filling dinner. Discover more spicy lamb ideas with our lamb curry recipes. 19. Pork & chilli lettuce cups These flavourful pork and chilli lettuce cups are a great starter or canapé for when you’re entertaining. But they can also be bulked up into a great main with the help of some perfectly cooked rice. The filling in these pork lettuce cups can be frozen for up to two months. 20. Spicy mince & lettuce cups These Thai-inspired spicy mince and lettuce cups are quick, simple, cheap and low in fat. Have them as a starter or pair them with other canapés from our budget-friendly entertaining recipes to make them even more substantial. Discover more Thai inspired dishes with our Thai-style recipes.

Keep costs down with these budget vegetarian recipes that use both affordable ingredients and fuel-efficient cooking

Get creative in the kitchen with seven days of top-rated budget vegetarian main meals. The majority of the recipes in this plan serve four adults, and any leftovers can be eaten the following day. We’ve also added a selection of budget-friendly side dishes for larger portions or to stretch the recipes to feed more people. If you’re cutting out animal products completely but still want to keep costs down, try our budget vegan meal plan. For recipes that make the most of fresh, seasonal produce, explore our spring budget meal plan or summer budget meal plan. Looking for meal plans to suit your lifestyle? Try our budget high-protein meal plan for a nutritious boost, or explore quick budget meals, budget family chicken recipes, and budget comfort food for fuss-free, affordable cooking. Our new meal plan hub has all our meal plans in one place. 7-day budget veggie meal plan Monday: Vegetarian fajitas For a quick and easy veggie family meal, try these black bean, avocado and pepper fajitas. Black beans are a budget-friendly storecupboard staple, while avocado adds creaminess and extra goodness. They’re a great high-protein alternative to pricier options like chicken or prawns – delicious, filling and cost-effective. Tuesday: Leek & pea soup This leek and pea soup is a brilliant budget-friendly option. It’s made with leeks that cost pennies and frozen peas which stay fresh for whenever you need them – helping to reduce food waste. It’s a vibrant, nutritious blend of leeks, peas, and watercress, packed with flavour yet low in calories and fat. Plus, it’s freezer-friendly, making it an excellent batch-cook option for busy days – reheat and enjoy a nourishing bowl without the fuss. Wednesday: Harissa aubergine kebabs with minty carrot salad Try these harissa aubergine skewers for an easy dinner for two, or enjoy them cold the next day – they make a great packed lunch. Ready in just 25 minutes, they have a kick from the harissa, perfectly balanced by cooling mint and yogurt. Thursday: Veggie yaki udon Load up on veg and flavour with this Japanese-inspired yaki udon. Ready in just 25 minutes, it’s a healthy, low-fat, and budget-friendly option. Ignoring meat substitutes and opting for fresh vegetables keeps costs down and adds natural sweetness and crunch. Friday: Saag paneer A flavour-packed Indian classic, saag paneer is a budget-friendly vegetarian option that doesn’t skimp on taste. Spinach is affordable and widely available, bringing a boost of calcium and folate, while paneer is a cost-effective protein. Served with rice or naan, it’s a filling yet affordable meal that makes the most of simple storecupboard ingredients. Plus, it’s naturally gluten-free. Saturday: Vegetarian bolognese Make the most of vegetarian mince for this easy veggie bolognese that’s low in fat and calories. Cook a large batch ahead and freeze for easy family dinners. Sunday: Carrot pilaf This healthy carrot pilaf is a quick, budget-friendly midweek meal, ready in under an hour. It’s a great way to add colour and flavour with minimal effort. Serve with a homemade coriander chutney and crispy fried onions for a delicious finishing touch. Sides: Crusty garlic bread Broccoli with garlic & lemon Warm lemony courgette salad Shopping list Shopping list for vegetarian budget meal plan (side dish ingredients not included) Smart planning and cooking will help you make nutritious meals that taste great. For more budget recipe inspiration, money-saving tips and useful guides, take a look at our budget family meal plan and budget recipe hub. We’d love to hear how this meal plan goes for you and, if we were to repeat it, what you’d like to see more of, or done differently. Please use the comment box below to let us know, or tag us on social using #gfcooksmart. Looking for grocery shopping advice? See the free supermarket price comparison tool on Which.co.uk.

Cooking on a budget shouldn't mean sacrificing your plans for entertaining. Put on a crowd-pleasing spread for less with our budget-friendly dinner party recipes

If you’re saving the pennies, there’s no need to cut back completely on entertaining or treating yourself. By making the most of simple ingredient swaps, storecupboard staples and flavour hacks, you can easily serve up a host of delicious fare without splurging on pricy ingredients or extravagant cooking methods. Whether you are looking to feed a crowd or a small group of friends, we’ve got a selection of starters, mains and desserts that are sure to impress, from flavour-packed pasta dishes to a tempting fruity traybake. Think warming, hearty and, most importantly, affordable. For more delicious budget-friendly recipes, check out our budget recipes, posh budget recipes and budget dinner recipes. We’ve also got plenty more entertaining inspiration for dinner party starters, dinner party mains and dinner party desserts. Starters 1. Mushroom, ricotta & rocket tart This puff pastry slice is a brilliant dinner party starter as it is fuss-free. With only 10 minutes of prep and 25 minutes of cook time, it can be on the table in under 40 minutes. It is easy to share as guests can cut their ideal portion size and are free to go back for seconds (which we think is likely). For more savoury pastry inspiration, check out our savoury tart recipes. 2. Leafy greens soup with chilli-honey halloumi croutons Make the most of reduced supermarket greens and herbs to make this purse strings-friendly soup. The sweet and sticky halloumi croutons make it a dinner party starter of dreams. For more soups that are big on flavour but low on cost, check out our budget soup recipes. 3. Sardines & tomatoes on toast Tinned sardines are a cost-effective way to get plenty of heart-healthy oily fish. While this recipe is designed to serve 1, it can easily be multiplied to serve as many guests as you wish. It can be made in only one ten-minute step, making it incredibly quick and easy to whip up. Discover more ways with tinned fish. 4. Masala frittata with avocado salsa Our Masala frittata recipe is a spicy twist on a simple frittata using Masala paste, coriander and plump cherry tomatoes. It is an excellent starter as it can be divided between guests. It is also healthy, low in calories and keto-friendly. For more inspiration on flavourful frittatas, try our frittata recipes. Mains 5. Sausage ragu This sausage ragu is a hearty and filling main to serve your guests. Fry garlic, chilli and rosemary until fragrant before adding tomatoes and sugar and simmering. Separately fry squeezed sausage meat for around five to seven minutes before adding to the sauce with milk and lemon. This recipe will be a winner, but if there are any leftovers, they can be frozen to reduce waste and taste just as delicious when reheated. For more pasta-based dishes that don’t break the bank, check out our budget-friendly pasta recipes. 6. Sesame & spring onion stir-fried udon with crispy tofu This stir-fry is packed with greens and tofu making it vegan friendly, but it’ll be a winner with all your guests. It can be whipped up in only twenty minutes, ideal for a dinner party where you don’t want to miss the action. Plus, it’s healthy and low in calories. For more sizzling stir-fries, perfect for a speedy midweek meal, check out our stir-fry recipes. 7. Spaghetti puttanesca This one-pan pasta is ideal for a dinner party as it involves minimal washing up. Cook onions for ten minutes before adding garlic and chilli. Then, stir in the tomatoes, anchovies, olives and capers and simmer uncovered for fifteen minutes. The use of anchovies adds extra depth to the tomato sauce. For more budget-friendly recipes that involve minimal washing up, check out our storecupboard one-pot recipes. 8. Coconut fish curry & rice Use frozen white fish fillets to make this budget-friendly dinner party winner. It’s packed with flavour from tangy tamarind, creamy coconut milk, warming spices and fresh coriander. Discover more budget fish recipes. 9. Lemon & herb chicken traybake with butter beans & potato wedges This traybake is filling, flavourful and fuss-free. Half the ingredients can be found in your storecupboard; potatoes, red onion, garlic, tomatoes, butter beans, and mixed herbs. It also uses chicken thighs, which can be more tender than breast and are a cheaper cut of meat. To top it all off, this dish is high in fibre and gluten-free. Traybakes are a quick and easy family dinner; for more inspiration on flavour combinations, try our traybake dinner recipes. Dessert 10. Coconut & mango sponge This thrifty traybake uses canned mango and Greek-style coconut yogurt, making it exceptionally moist. Serve warm with ice cream or an extra dollop of coconut yogurt for a great end to any dinner party. Leftovers can also be frozen or kept in a tin for up to three days. If you’re more of a chocolate lover, why not try one of our chocolate traybake recipes? Discover more budget-friendly desserts. 3 Easy budget hacks Green Video Post Element Video ID: "3b92bbc021c629e8c17e2d0acc466153b8fc3337" Mix ID: "" Player ID: "5e7JRLeY" If the player doesn't appear here within a few seconds, the Player ID or Licence Key (set via IM Green Suite settings) might be invalid. Like this? Get more budget dinner inspiration…. 10 easy budget family meals One week of budget-friendly dinners 5 nights of budget family suppers 5-ingredient dinners Cheap slow cooker recipes What special ingredients do you use for budget entertaining? Leave a comment below…

Wondering how to celebrate Valentine's Day on a budget? Good Food's most delicious recipes for two are pocket-friendly and sure to impress your sweetheart

Wondering how to create a budget dinner for two on a budget? There’s no need to blow the budget this Valentine’s Day – plan a menu that’s simple, budget-friendly and looks stunning on the plate. Cooking a romantic meal to impress is easier than you think. Simply choose an option from each of our selection of starters, mains and desserts for a night to remember. Pick a signature cocktail, too, and raise a glass to love. We’ve designed an affordable menu with various options included to suit a range of diets, whether you’re after a low-cost vegetarian feast or in the mood for a meaty main. Discover more celebratory recipes that won’t break the bank in our party recipes on a budget collection. Search more ideas for Valentine’s gifts on a budget with our homemade edible gifts and gift kit recipes. For extra menu inspiration, check out more of our Valentine’s Day menu ideas, along with our main collection of Valentine’s Day recipes. Budget Valentine’s Day menu Starter An easy, elegant starter will set you off on the right foot. Ditch the potatoes and try these moreish courgette fries, scattered with a generous helping of parmesan for a sophisticated touch. Or create a colourful, cheesy feast in the shape of our baked feta with sumac & grapes. The salty feta, sweet grapes and tangy sumac create a modern, complex mix of complementary flavours. For a splash of colour and excitement, there’s our chargrilled mackerel with sweet & sour beetroot. The pickled beet wedges add extra tang to this moreish fish dish. Get even more inspiration with our dinner party starter recipes. Main course For an impressive vegan main that’s big on flavour, try our olive, cauliflower & harissa pasta. The dish boasts luscious ribbons of pappardelle, and a dollop of harissa brings vibrant warmth. Feel free to add more, depending on how spicy you both like it. If you’re in the mood for a meaty main, we recommend our lemon pepper steaks with hazelnut salsa verde. The zingy green sauce really brings it to life – swap the celeriac chips for chunky homemade chips if you like. For more impressive low-cost meals packed full of delicious ingredients, try our cheap eats recipes. Dessert Make the most of a budget-friendly peanut butter for these pretty, jam-swirled blondies. Looking for an easy, indulgent chocolate dessert? You don’t even need to turn the oven on for these fudgy, chocolate chip-studded microwave brownies. Go one step further and serve with a scoop of your favourite ice cream. Our five-minute mocha pots use just four basic ingredients and the result is rich and silky-smooth. If you fancy something fruity, our apple crumble sundaes are ready in no time. Cinnamon-spiced ginger biscuit crumble contrasts with soft, sweet apples and vanilla ice cream – a surefire way to someone’s heart. To satisfy a true sweet tooth, whip up this butterscotch banana pie with salted caramel. This storecupboard saviour looks a million dollars. Like these budget recipes? Get more pocket-friendly meal ideas… 10 easy budget family meals Our posh budget collection Cheap baking ideas What’s your most impressive budget recipe? Leave a comment below…

If you're cooking for one and need to save the pennies, then check out our delicious, nutritious and cheap meals for one – also ideal for busy weekdays

Cooking for one may sometimes seem tricky when you’ve got to calculate the right portion size. When money is an issue, too, you want to make sure you get things right. That’s why we’ve put together a selection of simple, low-cost dishes that allow you to make the most of storecupboard and freezer ingredients without having lots of leftovers. From a comforting ham pie and buttery linguine to healthy dhal and ramen, you’ll have plenty to choose from. Check out these wallet-friendly solo suppers below, then take a look at our main collection of budget recipes and browse our budget recipes for two for meals which can easily be halved. You can find even more inexpensive recipes and cookery advice in our budget section. Budget meals for one 1. Microwave scrambled egg Scrambled eggs aren’t just for breakfast—they make a fantastic lunch option, too. Packed with protein, they can be ready in under five minutes if made in the microwave. Serve them with your favourite bread; we love them on white sourdough for a delicious and satisfying meal. Check out more egg recipes. 2. Pea & ham pot pie Who says baking a pie isn’t viable for one person? With a few affordable ingredients and frozen veg, you can easily knock up this beauty and have it all to yourself. Using a ready-made soffrito is a cheap and easy way to create an extra layer of flavour. Freeze the remaining puff pastry to use in another recipe – you’ll find plenty of ideas in our puff pastry collection. Budget tip: Given the recent rise in fuel prices and the implication for oven usage, it would be more cost-effective to batch cook this pie and store multiple servings in the freezer. Try more of our perfect pie recipes. 3. Vegetarian ramen Serve up a comforting bowl of healthy fast food in a flash, using just a handful of ingredients. This easy noodle dish is low-fat and low-calorie yet makes a filling meal which you can have on the table in just 15 minutes. Using dried noodles instead of ready-made will take a bit longer but is more cost-effective. 4. Baked ginger & spinach sweet potato All good things come in small packages, and this is certainly true for our flavour-packed ginger & spinach sweet potato. This satisfying, spicy veggie meal makes a cheap and low-calorie lunch. Budget tip: As baking in the oven is a more energy-intensive cooking method, it’s best to batch cook several of these jacket potatoes at the same time, then store a few in the freezer for future. See our guide for easy baked potato filling ideas to mix up your dinners. To save on energy, you could also use a microwave to cook the baked potato instead – pierce the skin several times with a fork and microwave for around 5 minutes, or until soft. Get more filling inspiration with our collection of baked potato recipes. 5. Brown butter linguine Sometimes, there is little more comforting than a bowl of buttery pasta topped with grated cheese. Browning the butter gives the dish a wonderfully nutty flavour and we’ve also added crispy breadcrumbs to soak up any extra sauce. Find more budget-friendly pasta recipes. 6. Chorizo hummus bowl Combine hummus with flavourful chorizo, chickpeas and kale for a protein-packed dish that won’t break the bank. Serve with a drizzle of olive oil and flatbread for a simple, speedy lunch which is ready in just 15 minutes. 7. Microwave shakshuka Whip up our microwaveable shakshuka in just 10 minutes. The rich tomato sauce, topped with a runny egg is perfect for dipping pieces of warmed pitta bread into. Both healthy and hearty, this Middle Eastern-style meal-in-a-mug is sure to be a student staple. Check out more of our quick and easy microwave recipes 8. Sardines & tomatoes on toast Tinned sardines are a cost-effective way to get more heart-healthy oily fish in your diet, so it’s worth keeping a few cans in the cupboard. Here, we’ve combined them with juicy cherry tomatoes, watercress and parsley on toast for a speedy no-cook supper. Budget tip: Using regular wholemeal bread instead of sourdough will make it more budget-friendly – we’ve got plenty more leftover bread recipes to use up the rest of your loaf, too. 9. Quick & spicy nasi goreng Rustle up this veggie stir-fry in just 20 minutes using simple yet wholesome ingredients such as brown rice and cabbage. It’s great for using up other leftover veggies you have, which you can just grate or chop in. Serve this nasi goreng with a fried egg on top and a drizzle of sriracha chilli sauce for a satisfying supper. Budget tip: Use Savoy cabbage for a cheaper option than Chinese leaf. Discover more speedy stir-fry recipes. 10. Deli-style stuffed falafel wrap Prepare this deli-style falafel wrap in just 10 minutes for a quick and effortless lunch or supper – no cooking required. Packed with spinach, gherkins, cucumber, and red cabbage, it’s a fresh and flavourful option for one. For added convenience, pre-chop your cucumber and tomatoes so you can assemble it in seconds whenever hunger strikes. Discover more filling falafel recipes. Find more budget recipes and meal ideas… Meals-for-one recipes Healthy meals-for-one recipes A week of healthy budget meals Student recipes Budget recipes 10 dinners and leftover lunches 5 of the best budget superfoods 12 ways to cut your food costs Easy budget meals for two Budget dinner party ideas What other budget meals for one do you like making? Leave a comment below…

Put together a stunning yet affordable afternoon tea for less with our selection of simple storecupboard bakes, sweet treats, sandwiches and drinks.

Looking for an affordable afternoon tea? Afternoon tea is all about pampering and a sense of luxury with towering tiers of sweet treats, scones and sandwiches, but the cost of going out to one can be prohibitive. The good news is that our brilliant budget recipes mean that you can treat friends or family, perhaps in celebration of Mother’s Day, and not break the bank. If you want to include a bit of bubbly as part of the event, that will be your most considerable outlay, but we’ve taste tested the best champagnes to ensure you’re getting the bang for your buck – much better value than buying it by the glass. Why not choose from the best taste-tested prosecco for a slightly cheaper option? We also have a fantastic selection of the best non-alcoholic and low-alcohol wines. You could also check the drinks cabinet to see if you have what’s needed to make one of our easy cocktail recipes. From sensational sweet martinis to three-ingredient scones, this extra-special spread is full of time-saving hacks and pocket-friendly recipes. You may also want to browse our afternoon tea recipes and, along with menu ideas, we have more tips on how to throw an afternoon tea party. Browse our budget dinner party ideas for further tips on entertaining on a budget. Peruse our posh budget recipes and storecupboard party recipes for impressive meals that use inexpensive ingredients. Drinks and cocktails What better way to start your afternoon tea than with a spicy and warming turmeric tea. Caffeine-free, this bright orange tea will catch everyone’s eye. Our honey and lemon tea is the perfect storecupboard find for an equally comforting and affordable tea. But maybe you’re looking for a more cheeky start to your afternoon tea, for example, our elegant earl grey martini. You only need gin, earl grey tea and ice to make this delicate citrus-spiked drink in minutes – and serve it in your finest teacups. Or posh up your bubbly with one of our prosecco cocktails you can make in minutes. Passing on the booze? Whip up our refreshing easy iced tea. It’s an excellent alcohol-free party drink with a subtle tea flavour, oranges, lemons and mint. Or, for a more fiery flavour, try our homemade ginger beer. It’s made by cooking a ginger cordial and topping it with soda water. For more delectable alcohol-free options, check out our mocktail recipes. Sandwiches and savouries A selection of sandwiches is a must-have for any afternoon tea and they lend themselves well to entertaining at a lower cost. With a few clever additions to ingredients that may be languishing in the fridge, you can make a range of bite-sized beauties to impress. For a veggie option with a twist try carrot & raisin sandwiches – perfect finger food. Our classic egg mayonnaise sandwiches can also be ready in five minutes, or try our coronation egg mayo sandwiches for another speedy, budget-friendly option. Make simple, traditional soft cheese & cucumber sandwiches. If you’re a sucker for a stack, go all out with our classic club sandwich recipe. All you need is some bacon and thick turkey or chicken slices. Sweets and treats No afternoon tea would be complete without warm scones slathered with jam and a dollop of fresh cream, but we break with tradition slightly to bring you these amazing ice cream scones. They take two minutes to prep with just three ingredients, including a small tub of ice cream. Trust us, it works. Try our vegan scones for an easy, plant-based version that won’t break the bank – we use soy milk and vegan vegetable spread to keep costs down. While the scones are the in the oven, mix up a batch of chocolate shortbread fingers. Shortbread looks impressive but it uses ingredients that most people will usually have at home. The same can be said for our five-ingredient fork biscuits. For something a little lighter, our simple jammy biscuits never disappoint and, again, you probably won’t need to go shopping first. Our no-bake flapjacks use up whatever nuts, chocolates and seeds you have lying around. As they’re assemble-only, you’re saving money from not having to put the oven on either. Try our no-bake recipes for kids to get little hands involved with making the afternoon tea spread. For a quirky touch, why not make a light and fluffy mousse such as our chocolate tea-pots. They’re infused with earl grey and English breakfast tea, so ideal for the occasion. Classic cake No afternoon tea would be complete without cake. Try our basic cupcakes recipe with buttercream frosting and, if you have a little bit of time, you could decorate them with our simple sugar roses. The classic Victoria sandwich is always a winner and brings a touch of class to any occasion. Of course, the best part is, it only uses staple ingredients. For a vegan option, try our vegan sponge cake. If you fancy something chocolatey instead, try our sticky chocolate cake. It’s made with just six ingredients, including thick, fruity marmalade. Or, for an equally easy chocolate fix, try our chocolate brownie cake and cut it into dainty squares. For a refreshingly zesty loaf option, try our vegan lemon cake – it uses vegetable oil which you’ll most likely already have at home. You won’t miss the dairy or eggs. Get more inspiration for low-cost bakes by checking out our storecupboard baking recipes. Want to make Mother’s Day extra special? Don’t forget the gift… The best Mother’s Day gifts for foodies The best gins to buy for Mother’s Day How to make a hamper for Mother’s Day

Our expert nutritionist shares the everyday foods that pack a nutritional punch equal to goji berries or wheatgrass – and help you save money

Green Video Post Element Video ID: "c8f82ef5055cf9f6baf88dd2486709edab1646b2" Mix ID: "" Player ID: "5e7JRLeY" If the player doesn't appear here within a few seconds, the Player ID or Licence Key (set via IM Green Suite settings) might be invalid. There’s no need to splash the cash to pack goodness into your meals. With the help of our expert nutritionist, we’ve compiled a list of everyday ingredients that make budget-friendly swaps for trendy but expensive ‘superfoods’. Our choices are generally just as nutritious – if not even better for you – than voguish and pricey powders or berries! You can’t fail to have noticed the cost of your weekly food shop escalate. So, if your wallet is feeling the pinch, why not take pomegranate seeds and coconut oil off your shopping list and choose our pound-saving alternatives instead? Discover our top tips for healthy eating on a budget, guide to cheap and healthy cooking, most nutritious cheap foods and top budget dinners. What is a ‘superfood’? Most of us consider a ‘superfood’ to be one that’s packed with nutrients and provides plenty of health benefits. Widely used as a marketing tool, the term ‘superfood’ is used to persuade us that certain foods are superior to others. The truth is, no single food will make a diet healthy or counteract the effects of an unhealthy lifestyle. What’s more, many ‘superfoods’ don’t live up to their marketing straplines anyway. Instead, look at the overall balance of your diet and make it as varied and stuffed with nutrients as possible. Why not start by checking out our thrifty alternatives for some of the pricier but popular ‘superfoods’? 1. Swap wheatgrass for spring greens What is wheatgrass? Wheatgrass is a popular health food and typically consumed fresh as a juice or purchased as a powder and added to smoothies, sauces or dressings. The fresh young leaves of the Triticum Aestivum grass, as wheatgrass is officially known, are loaded with chlorophyll, vitamins A, C, E and K, minerals and plant compounds, such as flavonoids. The grass also contains amino acids, the building blocks of protein, which we need for growth and repair. Swap for: spring greens This alternative young, leafy green promises not to break the bank yet is similarly rich in chlorophyll, provides minerals like iron as well as vitamins A, C, E and K. Like wheatgrass, spring greens contain beta-carotenes, including lutein and zeaxanthin which are famed for promoting skin and eye health. An extra bonus is that these young leaves also contain the natural plant compounds sulforaphane and indoles. A growing body of evidence suggests these compounds have a significant anti-cancer action, are anti-inflammatory and may help protect against heart disease and stroke. Shop smart: Buy spring greens as a whole head rather than the pricier, ready prepared version. Add them to a smoothie or try them in our spring greens with lemon dressing and our Indian spiced greens. 2. Swap maca root for broccoli What is maca root? Maca is a cruciferous vegetable and native to the Andean region of Peru; in its whole form it looks a little like a pale-coloured radish. Used as a supplement, maca root is typically available in powder, liquid or capsule form. It is rich in fibre, contributes a wide range of amino acids, plus vitamin C and the minerals copper, iron and calcium. Although evidence is scant, maca is often taken for its perceived improvements to reproductive health and its energising properties. Swap for: broccoli Broccoli comes from the same cruciferous family of vegetables as maca (as do cauliflower and cabbage). As well as vitamin C, calcium, iron and copper, broccoli is also a useful source of folate. Like many of its cruciferous relatives, it is rich in anti-cancer compounds and when included regularly in the diet may help balance hormones, most notably oestrogen. Like maca, broccoli may support your energy levels through its action on the beneficial bacteria that reside in the gut. Read more about broccoli’s health benefits. Shop smart: Broccoli bought loose tends to be cheaper than the cellophane-wrapped alternative. For a slightly pricier alternative – but still much cheaper than maca – choose purple sprouting broccoli. Studies suggest it contains higher levels of anti-cancer compounds, protective flavonoids and vitamin C. Try our herby broccoli or make it one of the hero ingredients of a main meal with our barley & broccoli risotto with lemon and basil. 3. Swap pomegranate for beetroot What is pomegranate? A round fruit with a hard, shiny red skin, hidden inside is a mass of jewel-like seeds, known as arils. These seeds are either eaten raw or juiced – as a juice it provides better antioxidant protection than either red wine or green tea. These health accolades are down to powerful plant compounds which include anthocyanins; it’s these that are responsible for pomegranate’s protective and anti-inflammatory properties including its heart-friendly effects on blood pressure and cholesterol levels. Read more about pomegranate’s health benefits. Swap for: beetroot This familiar root vegetable is also rich in plant compounds including a family of pigments called betalains, as well as nitrates. It’s these that make beetroot so helpful, protecting us from the damaging effects of day-to-day stressors and helping to regulate blood pressure and circulation. Like pomegranate, beetroot is a source of fibre and vitamin C but it provides more heart-friendly potassium and folate. The leaves can be added to a salad and make a useful contribution of vitamin K. Read more about beetroot’s health benefits. Shop smart: Buy loose, with the leaves intact if possible. Try our recipe for these bright pink beetroot falafels and fill up on heart-friendly folate and nitrates. 4. Swap goji berries for dried cranberries What are goji berries? Also known as wolfberries, these tiny red berries are native to Asia and have an unusual sweet-sour taste and chewy texture. They are most often purchased in dried or powdered form and are famed for their protective properties, which are said to slow the signs of ageing, support eye health and strengthen immunity. Providing a useful source of fibre, goji berries contribute iron, potassium as well as vitamins A and C. Unusually for a berry, they are a complete source of protein which means they supply all nine of the essential amino acids we need for growth and repair. Swap for: dried cranberries Like their superfood alternative, these bright red berries are rich in protective antioxidants, including anthocyanins, which are good for the heart and have anti-ageing properties. Cranberries contain carotenoids, including beta-carotene, which the body converts to vitamin A for healthy skin, eyes and a strong immune system. They also provide lycopene, which may help protect the skin from UV damage and are a useful source of iron, potassium and vitamin C. Shop smart: Look for unsweetened, dried cranberries to snack on, or try our Persian-inspired cranberry, sprout & pecan pilaf. 5. Swap coconut oil for butter or ghee What is coconut oil? Although coconut oil is popular as a ‘health’ food, some of the claims associated with it are controversial. Extracted from the kernel of mature coconuts, there are two main types of coconut oil – refined and virgin coconut oil. Both have similar fatty acid profiles, however the virgin oil contains higher amounts of nutrients such as vitamin E as well as plant compounds, including polyphenols. Much of the publicity around coconut oil centres on its fat composition and, in particular, the primary fatty acid found in this oil: lauric acid. Lauric acid is classed as a medium-chain fatty acid (MCT), a type that is easily converted to energy, making it less likely to be stored in the body as fat. That said, more recent studies suggest lauric acid behaves as both a medium- and long-chain fatty acid, meaning the evidence relating to the benefits of MCTs in their pure form may not be as applicable to coconut oil as we once thought. Read more about coconut oil and the best fats to cook with. Swap for: butter or ghee Although butter has long been considered an unhealthy option because of its saturated fat content, more recent evidence suggests dairy foods may not be as harmful as we have been led to believe. In fact, with 63% saturated fat compared to coconut oil’s 92%, butter contributes less saturates. It also supplies some of the useful MCT fats that coconut oil is famed for, although at lower levels. It has another distinct advantage: butter contains butyrate, a short-chain fatty acid that may have the power to improve gut health, prevent disease and regulate the immune system. Butter also provides a wider range of vitamins: as well as vitamin E it is a good source of vitamins A and D. Having had the milk solids removed, ghee is a more concentrated fat source than butter. Its low level of moisture combined with the higher saturated fat content (approximately 66%) gives ghee its high smoke point and long shelf life. Like coconut oil, ghee is free of lactose and the milk protein casein, making it a suitable option for those with lactose intolerance or a milk allergy. Don’t forget that, like all fats, these should still be consumed in moderation. Shop smart: Be sure to buy ghee made from butter not vegetable oils, the latter may be considerably cheaper but won’t offer you the same benefits. Try our buttered sweetcorn & squash recipe for a delicious side. 6. Swap chia for flaxseeds What are chia seeds? These are the edible seeds of a flowering plant and a member of the mint family. Despite their tiny size, they are loaded with fibre, protein and are a useful plant source of omega-3 fatty acids. In fact, the fibre content of chia outweighs many other healthy foods including beans, figs and plums. Chia seeds also contain a range of minerals including zinc, iron and calcium, vitamins including the B group and they offer protective, anti-inflammatory and potentially anti-cancer properties. Read more about the health benefits of chia seeds. Swap for: flaxseeds Also known as linseeds, these are the golden seeds of the flax plant. Although they don’t quite match the fibre contribution of chia seeds, they are still an excellent source compared to many other foods. Like chia they are a valuable plant source of omega-3 fatty acids as well as minerals including zinc, iron and calcium. They are a richer source of folate and potassium and contribute slightly more protein than chia seeds. Another bonus is that flaxseeds are one of the richest sources of phyto-oestrogens in the form of lignans; these compounds have been studied for their cancer protective properties as well as their value for women transitioning through menopause. Shop smart: Buy whole flaxseeds because they will store for longer. Start the day well with our apple & linseed porridge. 7. Swap quinoa for millet What is quinoa? Although actually the seeds of the amaranth plant, quinoa is typically used as a grain. It is gluten free and a useful source of fibre, B vitamins and minerals including the bone-strengthening ones like phosphorus, calcium and magnesium. It is also a complete plant source of protein, meaning it supplies all nine essential amino acids. Read more about the health benefits of quinoa. Swap for: millet These are the seeds of a cereal grass. Like quinoa, millet is gluten free and a good source of the B group of vitamins. It is especially rich in vitamin B3, which is important for energy production and blood sugar control. These little seeds provide more fibre and are a richer source of phosphorus than quinoa. However, they are not a complete source of protein so combine with lentils or beans to compensate for this. Shop smart: Make your millet last longer by storing in an airtight container, in a cool, dark store cupboard or pantry. And enjoy our delicious millet porridge every morning. 8. Swap açaí for blackberries What are açaí berries? These small dark-coloured berries grow in the Amazon rain forests. They are rich in protective plant compounds including resveratrol and anthocyanins, both of which are anti-inflammatory and may protect against age-related conditions like heart disease and diabetes. Loaded with fibre, vitamin A and manganese, açaí berries are also a useful source of iron and calcium. The ripe berries are typically pulped and freeze dried and available as either a purée or powder. Swap for: blackberries Like açaí, they are a rich source of protective plant compounds including anthocyanins (which are responsible for their deep purple colour as well as many of their health benefits). Packed with vitamins A, C and K, as well as manganese – a mineral that we need for strong bones and a healthy immune system – blackberries are also a valuable source of fibre, like açaí. Read more about the health benefits of blackberries. Shop smart: In season blackberries can be foraged for free from the hedgerows; buy frozen at other times of year. Whether it’s your first meal of the day or the last, we’ve got you covered – check out our pear, nut & blackberry bircher and our pan-fried venison & blackberry sauce. 9. Swap baobab for dried mango What is baobab? Known as the ‘tree of life’ in its native Africa, baobab fruit are found inside hard pods that hang upside-down from the tree. The pulp of the fruit is especially rich in vitamins, including vitamins C and the B group, as well as the minerals iron, zinc, potassium and calcium. Baobab has a sour taste so tends to be blended with other ingredients to create a tangy flavour. It is typically available to buy as a supplementary powder and is often added to yogurt, breakfast cereals, juices, smoothies and herbal tea. The powder may also be added to baked goods. Read more about the health benefits of baobab. Swap for: dried mango Mango is a useful source of protective antioxidants including plant compounds called polyphenols, as well as carotenoids. Dried mango is a source of vitamin C and folate and makes a valuable contribution to your fibre intake. Mango is also available as a ground powder called amchur or amchoor, a popular addition to Indian cooking. An added bonus to using the dried mango powder is that, when eaten with grains, it appears to increase our uptake of minerals, including iron and zinc. Read more about the health benefits of mango. Shop smart: Look for unsweetened, dried mango. ‘Chunks’ of dried mango are often cheaper than the larger slices or strips. Or you can try dried mango powder (amchoor) in our tasty curry. 10. Swap spirulina for spinach What is spirulina? An algae grown naturally in mineral-rich waters, spirulina is purchased as a dark-green, supplementary powder. It is said to be nature’s richest and most complete source of nutrition, making it hard to substitute. Nutritionally, it’s rich in minerals, most notably potassium, which helps promote heart health and fluid balance. It also provides vitamins including the B group, vitamins C and E and many as-yet-unexplored plant compounds. Read more about spirulina and its health benefits. Swap for: spinach Available in its fresh, frozen or dried form, this green leaf is from the same family as quinoa. Rich in chlorophyll, leafy greens like spinach are recognised as having substantial health-promoting properties. It has a diverse nutritional profile which includes vitamins like A, C, E and K, and minerals including potassium and calcium. Beyond its basic nutrition, spinach is rich in plant compounds that promote energy production and heart health. Read more about spinach. Shop smart: Frozen, chopped spinach is usually the cheapest way to buy these greens. When buying fresh, look for bright greens leaves with no yellow or wilting leaves. Give them a go in our delicious soup or smoothie. Enjoyed this? Now read… What is the cheapest healthy diet? Is organic food healthier? Top tips for healthy eating on a budget Top 10 healthy budget dinners Kerry Torrens is a qualified Nutritionist (MBANT) with a post-graduate diploma in personalised nutrition & nutritional therapy. She is a member of the British Association for Nutrition and Lifestyle Medicine (BANT) and a member of the Guild of Food Writers. Over the last 15 years she has been a contributing author to a number of nutritional and cookery publications including Good Food. All health content on bbcgoodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other healthcare professional. If you have any concerns about your general health, you should contact your local healthcare provider. 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Baking and cooking recipes for everyone

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

It’s easy to forget about Thanksgiving in Paris. There are no bags of stuffing mix clogging the aisles in the supermarkets. If you asked a clerk where is the canned pumpkin, they would look at you like you were fou (crazy). And if you open the newspaper, you won’t come across any sales on whole turkeys. In fact, it’s quite the opposite; a friend saw...

It’s easy to forget about Thanksgiving in Paris. There are no bags of stuffing mix clogging the aisles in the supermarkets. If you asked a clerk where is the canned pumpkin, they would look at you like you were fou (crazy). And if you open the newspaper, you won’t come across any sales on whole turkeys. In fact, it’s quite the opposite; a friend saw a 5 kilo turkey, an 11 pound bird, at the market the other day for €68kg, or €340 ($424). (Although I think if you spent over four hundred dollars on a turkey, you wouldn’t forget it for a long, long time.) I suggested that the turkey vendor perhaps forgot a comma because whole turkeys are, indeed, available in Paris, and they actually excellent since most are fermier, not the plump whoppers you see in the states. The only thing you have to be careful about is that one turkey might not be enough if you’re feeding a large crowd, say, a group of over six people. Savvy Americans know to order a whole turkey in advance from their butcher and – get this: You can ask them to cook it for you. Yes, since the butchers usually have spits with roasting chickens on them, it’s usually not a problem for them to slide a turkey on there. That’s especially nice because most people in Paris just have one oven and it’s hard to tie it up for the entire day with just a bird roasting in it when you’ve got so many other things to bake and cook off. The reason I am sharing this recipe today, rather than days ago when everyone was in a tizzy posting recipes, shopping and preparing their menus, is that I kind of forgot that it’s Thanksgiving. Actually, I didn’t quite forget, but wasn’t swept up in the frenzy because this week, and today, are just like any other week or day in Paris. People go to work and school, banks and stores are open, and no one is setting their alarms for le vendredi noir (Black Friday), although that’s starting to happen in France ever since the government loosened their restrictions on allowing sales more than the government mandated twice-yearly ones, as they did before the economy took a dip. (Tomorrow, I suspect at least one vendor selling an expensive turkey in Paris is going to have to offer a serious mark-down if he wants to sell that bird.) So we’re celebrating tomorrow night with some friends who are making dinner. I’m pitching in and doing some baking, as well as bringing a nice bottle of Sauternes. I also happened to have a few cans of cranberry sauce that I had brought back from the states, that I was planning to bring, just for fun. I sent my hostess a photo and she wrote back right away, threatening to blackmail me by making my canned contraband photo public. I beat her to the punch, posting it on Instagram. But when I noticed that of the four ingredients in the can, two were industrial sweeteners, I decided to take matters into my own hands. Fortunately I had a stash of fresh cranberries in my freezer, since if a turkey was €68 a pound, I’d have to dig deeper into my pockets if I was going to have to buy fresh cranberries in Paris on Thanksgiving Day. I candied some organic orange slices (which were normally priced), simmered up a syrup with the sharpness of cider vinegar and a hit of dark rum, then added my precious canneberges, cooking them ’til they popped. I stirred in the candied oranges, then packed it up, ready to go – getting a recipe in just under the wire. Happy Thanksgiving! Print Cranberry Sauce with Candied Oranges Note that the orange slices may fall apart as they get close to being done. Not to worry; they’re just going to be chopped up later. If you want, you can substitute 3/4 cup (180ml) orange juice for the water that you cook the cranberries in. I use dark rum, but whiskey, bourbon, or an orange-flavored liqueur, such as Grand Marnier or Cointreau, would work nicely in its place. You can double or triple the recipe if you wish. Ingredients 1 large naval orange preferably unsprayed, or another variety, with seeds removed 3/4 cup (180ml) water, plus 3/4 cup (180ml) water 1/2 cup (100g) granulated sugar 1/2 cup, packed (90g) light brown sugar 2 tablespoons dark rum 1 stick cinnamon 1 1/2 tablespoons cider vinegar 1/8 teaspoon ground allspice 1 cup (110g) fresh or frozen cranberries Instructions Lop off the two ends of the orange. With a sharp, serrated knife, cut the orange into 1/3-inch (1cm) slices. In a medium-sized nonreactive saucepan, cover the orange slices with cold water. Bring to a boil, reduce heat, and cook at a low boil for 10 minutes. Drain. Return the oranges to the saucepan. Cover with water again, bring to a boil, and cook for another 10 minutes. Drain and rinse with cold water. Return the orange slices to the saucepan, add 3/4 cup of water and granulated sugar. Bring to a boil then reduce the heat to a low boil and cook until the liquid is reduced to a thick syrup. During cooking, turn the oranges a few times in the reducing syrup so that they candy evenly. As the liquid cooks down, close to when there is very little in the saucepan, monitor them closely turning them frequently to avoid burning them. Remove from heat once most of the liquid is evaporated. Tilt the oranges into a colander and let cool. In the same saucepan, add the other 3/4 cup water, brown sugar, rum, cinnamon stick, vinegar, and allspice. Bring to a boil, add the cranberries, then reduce the heat slightly and cook until the cranberries pop and just start to fall apart. Chop the candied oranges into little pieces about the size of peas and add the candied oranges to the cranberries. Cook for about a minute, then remove from heat. Notes Serving: Pluck out the cinnamon stick and serve the sauce warm or at room temperature. Storage: The sauce can be made up to one week in advance and refrigerated. Bring to room temperature before serving. Related Recipes Cranberry Sauce with Red Wine and Figs Chocolate Pecan Pie Mom’s Roast Turkey (Simply Recipes)

It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more! Pecan Pie with Bourbon and Ginger What’s more traditional than pecan...

It’s that time of the year again. When bakers, cooks, and even bartenders, are baking, roasting, and shaking things up for the holidays. Here’s a round-up of recipes from my blog, my personal favorites, that are great for Thanksgiving and winter holiday fêtes. There are cakes, cocktails, spreads, dips, candied nuts, cheesecake, ice cream…and more! Pecan Pie with Bourbon and Ginger What’s more traditional than pecan pie for the holidays? (That wasn’t really a question, because most of us already know the answer.) I love this zippy variation, with a triple dose of ginger and a belt of bourbon to boot. It’s especially good with a scoop of white chocolate-fresh ginger ice cream. Pumpkin Marshmallow Pie Swoops of billowy marshmallows over a custard-like pumpkin filling. For those vexed by weeping meringues, this stable, silky topping is the answer to your pastry prayers! S’mores Pie with Salted Butter Chocolate Sauce Speaking of marshmallows, if you’re looking for the ultimate do-ahead dessert, it’s hard to beat this marshmallow-topped beauty. Even if you’re not planning to make the pie, the Salted Butter Chocolate Sauce makes anything you put it on a thing of beauty. Manhattans Manhattans are my go-to cocktail. The foundation is just two ingredients, so they’re hard to screw up, which is easy to do with so many other holiday distractions. Even better, they do the job, coming together in a great, no-nonsense, high-performance cocktail. To dial ’em up for the holidays, add a few dashes of cardamom bitters or pumpkin bitters to the mix. Cranberry Sauce with Candied Orange Bits of homemade candied oranges provide a sweet/tart counterpoint to tangy cranberries. I stock up on cranberries for the holidays when I see them in Paris, but those stateside will want to get extra to make this sauce again and again. It’s good with ham, turkey, lamb, and a nice counterpoint to roasted root vegetables. You can also use it when building yourself a hefty turkey sandwich out of leftovers the next day. Cranberry Sauce with Figs and Red Wine Use some of that leftover wine to ramp up this holiday sauce, marrying two fall favorites; cranberries and figs. No leftover wine? Pas de problème: open a bottle. (I’m sure you’ll find something else to do with the rest…) Cranberry Upside Down Cake A buttery base holds up a toffee-like topping of cranberries. This cake is oh-so-good on its own, but a dollop of whipped cream (perhaps flavored with cinnamon or with lemon curd folded into it?) takes it to the next level. It’s also good with a scoop of cinnamon or vanilla ice cream, melting on top or alongside. Pumpkin Cheesecake with Pecan Praline Sauce I’ve been making it for well over a decade and can’t resist the praline sauce that accompanies it. It’s spiked with – yup – a belt of bourbon, and loaded with toasted pecans. Cheers! Pumpkin Maple Flan One of my favorite people, Ina Garten, provided the inspiration for this flan, a layer of creamy pumpkin custard bathed in a slick layer of dark caramel. Cranberry Shrub and Cocktail Start the holidays off right with this tangy shrub, a vinegar-berry elixir that’s great mixed with sparkling water for a non-boozy libation, or as a base for a bourbon-fueled cocktail. I’ve given options for both, which should please everybody at your holiday fête. Pumpkin Jam If the idea of pumpkin jam sounds funny to you, it helps to remember that pumpkins are actually fruits. And if that doesn’t do it, take a taste of this jam with just a hint of vanilla. It won over my Frenchman, who is my toughest critic. (And boy, do I have stories!) If you’re the kind of person who sets out a plate of cheese (and those are the only kinds of people that I want to dine with), guests will love a swipe of this over a cracker smeared with chèvre (goat cheese) or cream cheese, or paired with slabs of nutty Jarlsberg, Comté or Gruyère as part of a cheese board. Don’t forget the nuts and dried fruit, too. Chocolate Orbit Cake This cake got its name because it launches chocolate-lovers into orbit. But it’s also an amazing do-ahead dessert, and keeps for quite a while in the refrigerator, which gives harried hosts and hostesses some time to enjoy an extra Manhattan, or two… ; ) Pumpkin Ice Cream It’s that time of year when you may want to keep your ice cream maker handy at all times, so you can churn and scoop up your favorite flavors. (If you’re a fan of The Perfect Scoop, this year marks the ten-year anniversary of the book, and there’s an updated edition with all-new photos and a bunch of new ice cream recipes.) To reimagine the classic profiteroles for the holidays, swap out the vanilla ice cream with pumpkin ice cream, and replacing the chocolate sauce with the pecan praline sauce I noted above (that goes with the pumpkin cheesecake), or another favorite creamy caramel. Top them off with the French almonds from The Perfect Scoop; Heat 2 tablespoons of water with 2 tablespoons of sugar in a skillet, stirring until dissolved. Remove from heat and mix in 2 cups (160g) sliced almonds. Spread the coated nuts on a nonstick baking sheet, or one covered with a silicone mat, sprinkle with flaky sea salt, and bake in a 350ºF/175ºC oven, stirring once or twice while baking, until golden brown and crisp, about 20 minutes. Persimmon Bread What to do with all those persimmons? This loaf cake is moist and packed with flavor, with a hint of spices. It’s a favorite from James Beard, considered the dean of American cooking, and I think it’s time to upgrade his status to include baking. Sweet Potato and Apricot Cake This light cake comes from my friend Alice Medrich, and is low fat, but if you’d like, you can take it in another direction and top it with cream cheese frosting. Either way, this is a great cake. Red Wine Pear Tart I’m always amazed when I turn out this tart. The glistening, ruby-colored pears are so pretty I almost hate to cut it. But moments later, I’m glad that I did. Along with a spoonful of nutty crème fraîche, this riff of the classic tarte Tatin will get no arguments from traditionalists. And if it does, find less judgmental dining companions. French Apple Cake For the love of Dorie Greenspan comes this French apple cake, which relies on a mèlange of apples for its fruit-forward flavor. German Apple Almond Cake Our friends in Germany are mighty fine bakers as well and this cake from Luisa Weiss provides a generous wallop of apple flavor to any dessert buffet in each moist wedge. Almond paste is the secret to this cake and it’s worth stocking up on a tube or tin of it now – or several – so you’ll have them handy later. Chocolate Pecan Pie Circling back to pecan pie, this is another favorite recipe on mine, loaded with big chunks of bittersweet chocolate, who hold their own in a crowd of pecans. Cranberry Raisin Pie I reached deep into my past to find this pie, which was a favorite of the late Marion Cunningham. If you don’t have time to peel a bushel of apples, simply mix up a sack of cranberries and raisins, and voilà…you’ve got a fruit pie that will be just as memorable as Marion. Quick Mincemeat Traditional mincemeat has a dubious reputation, but this one will change your mind. I promise. Bits of candied orange, dried fruits, and festive spices meld together into a tasty mixture that can be added to apple pie or pear crisp, making it go from ho-hum…to oh boy! Israeli Couscous with Butternut Squash and Preserved Lemons Hitting the savory side, this side dish is one of the most popular in my repertoire. The squash is a no-brainer for the winter, but swap out dried cranberries for the raisins and you’ve got a holiday-friendly side dish that’s a break from the usual mash-up of carbs. Another bonus: This can be made in advance and rewarmed before serving. Cheese Ball Proving it’s not too late to get on the ball, I tackled this cheese ball made with several kinds of cheeses, along with chives, dates, and a dash of hot sauce, rolled in buttered and salted pecans. If you’re too high up on your horse to consider a cheese ball, Fromage forte is the way the French use up all those scraps of cheese, whipped up with plenty of garlic. It’s great to spread on slices of baguette, or even crisp apples. Gougères The French do have their version of cheese “balls.” These puffs are lighter-than-air and baked to a crisp. No one can resist nibbling on these, especially if you serve them warm. Spicy Pretzel and Nut Mix I cast a skeptical eye over recipe titles that promise something to be “the best,” but in this case, I’m going there. This is The Best Cocktail Snack Ever. A crunchy mix of salty pretzels and lots of nuts, baked in a maple syrup, brown sugar, and butter mixture until crisp. You’ll want to print this recipe out and put it at the top of your appetizer recipe roster. Artichoke Tapenade In a hurry? Don’t worry, who isn’t? I don’t mind opening a can of artichoke hearts and putting my food processor into service, for this Provençal-inspired spread. Do-ahead types will appreciate that it holds well in the refrigerator (ditto with the next tapenade recipe), and guests will appreciate how good it tastes spread on croutons or crackers, along with a glass of sparkling wine or Chablis. Olive Fig Tapenade This olive-based tapenade isn’t the pits. In fact, it’s even better than the usual tapenade because there’s less pitting involved, getting an extra boost from dried figs, whose natural sweetness compliments the salty olives and capers. I was inspired by this one from Carrie Brown of the famous Jimtown Store in Northern California. Candied Peanuts Looking for the perfect hostess gift? Instead of tying a bow around a bottle, make a batch of these candied peanuts and give them instead. I keep a stack of cellophane bags and raffia ready, to tie ’em up and give them out. Someone once told me that anyone can buy a gift; it’s the homemade ones that really show that you care. If that’s the case, feel free to make a batch for yourself as well. Sharing may be caring, but being selfish has its rewards, too.

For people who, like, totally love food.

This grilled chicken broccoli pizza is so delicious! Flaky puff pastry, garlic sauce, tons of mozzarella and parmesan, broccoli florets and juicy grilled chicken. It tastes incredible and comes together quickly! Best dinner ever. Pizza friday! This grilled chicken broccoli pizza is on flaky, buttery puff pastry, drizzled with garlicky olive oil and sprinkled with […]

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This grilled chicken broccoli pizza is so delicious! Flaky puff pastry, garlic sauce, tons of mozzarella and parmesan, broccoli florets and juicy grilled chicken. It tastes incredible and comes together quickly! Best dinner ever. Pizza friday! This grilled chicken broccoli pizza is on flaky, buttery puff pastry, drizzled with garlicky olive oil and sprinkled with tons of cheese. It tastes like freaking heaven. That’s all you need to know. This might be one of my favorite pizza flavor combinations of ALL TIME. That is a dramatic stance but I am nothing if not dramatic. Plus, everything is my favorite until my next favorite comes along. And that is just the way I like it. I have to say that this year, I’ve kind of implemented pizza friday at our house and it’s been wonderful. I’ve even had it for the kids when they get home from school and oh my gosh – GAME CHANGER. Yes, I realize this is not a new thing and it’s actually one of the easiest ways to get dinner on the table on Friday nights. But it’s new for us and just makes things so… simple! Plus, the kids really look forward to it too. And then we all collapse because Friday nights at this stage = exhaustion after the week. Fun fun fun! My previous 20-something self would be horrible by all of that, but oh my, I LOVE IT. Anyway. There is something about the grilled chicken + broccoli combo that is just SO good. It’s fresh and light tasting while also having this comforting feeling all at the same time. Well, maybe it’s the cheese. Scratch that, it’s definitely the cheese. And the garlic sauce! This whole meal starts by making some super garlickly olive oil with crushed red pepper. It is SO good. It will elevate anything. And for some reason, I always choose to have it with broccoli. It usually makes an appearance in my shrimp and broccoli bucatini. But believe me when I say, it works anywhere. It’s not spicy or TOO garlicky because the garlic toasts slowly in the olive oil. It reminds me of roasted garlic where there is even some sweetness. As usual, I’m throwing this pizza on some puff pastry because, oh gosh, why not? I love it so much, it’s easy to use and very accessible. This is my monthly reminder that I really enjoy the puff pastry that is not frozen, but comes refrigerated near the pie crusts. And it comes in one big sheet – not perforated at all. (more…) The post Garlicky Grilled Chicken and Broccoli Puff Pastry Pizza. appeared first on How Sweet Eats.

Today we’re talking home favorites!! Now that we’ve been in our new home for over a year, I’m sharing some of the things I have, love and/or use daily (or multiple times a day!). I LOVE seeing posts like this from others, especially when it comes to home/cleaning/functional/useful items that are worth it. I try […]

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Today we’re talking home favorites!! Now that we’ve been in our new home for over a year, I’m sharing some of the things I have, love and/or use daily (or multiple times a day!). I LOVE seeing posts like this from others, especially when it comes to home/cleaning/functional/useful items that are worth it. I try a ton of things that aren’t worth it at all (hello, shark steam mops), but these are a few of the things that are must haves in our house. Almost everything on this list is something I bought well over a year ago (or more!) so it’s been used over and over. Current Home Favorites House of Noa kitchen mats. I bought four of these when we moved in. I LOVE THEM. They are so incredibly squishy and so pretty. I have two in my kitchen and two in my pantry. They are excellent standing mats and everyone comments on how great they feel. They are super easy to keep clean too. I love how they add something extra to the kitchen without being a rug that I constantly have to pick up and move. Our Place Titanium Always Pan Pro. This is my current favorite pan. So easy to use. Super simple, easy to clean, lasts and is high quality. Our Place Perfect Pot. I use this pot at least once every single day. It is so lightweight and just EASY to use. Now, of course I use my le creuset and staub a ton as well. But when it comes to moving easily through the kitchen, quickly for weeknight meals, etc – this is my go to. I have three of them. I love them! Souper Cubes freezing molds. I freeze soup constantly, mostly for myself for lunches. I love how the portions are perfect and so easy to thaw. This is one thing I use easily every single week. Glisten garbage disposal cleaner. Funny, but necessary. I use this every week to clean my garbage disposal. I love it! Yes, I use the lemon/salt trick sometimes too. But I use this without fail every week and it’s excellent. Divided snack box. A year later, I still use this constantly. I’m not sure why it makes my kids want to eat all the things, but it’s foolproof. I pack it up for activities and it’s great. Sometimes it’s just snacks, sometimes it’s full of dinner. Flat USB-C multi charger. This is an excellent charger if you have multiple phones, ipads, etc – and want it to look sleek too. Wireless charging stand dock. This is the charger that I have on my nightstand that I LOVE. The fact that the phone sits up and I can see the time, etc – it’s perfect. Also, I never lose my airpods now. Refrigerator Deodorizer. This is so much easier than throwing a new box of baking soda in the fridge every month. It lasts! Crevice cleaning brush. I don’t know how I lived so long without this. All the corners near my oven – done. This cleans SO many tiny spaces in my kitchen that it is a miracle. Under bathroom sink organizers. Finding these for under my sink gave us SO much more space. Basically allowing two layers of storage has been a game changer. Eureka Rapidclean Pro. Okay, you’re going to think I’m a vacuum psycho. And I am. This is the small stick vacuum that lives in my kitchen for crumbs. I’ve used this for a million years. I use this multiple times a day. I cannot live without it. It is so easy and simple and the kids can use it too. It’s not for regular full on vacuuming – but the crumbs, yes! And with kids… that’s all day. Tineco iFloor 3 Breeze. Next up, you’ve heard me rave about this for a year now. This cleans my floors like no other. This vacuum mop gets my floors SO clean – it’s so satisfying and easy to use. I have used it daily before. Totally worth it and I love it. Tineco Floor One S7. I bought this tineco for my first floor because it’s mostly bare floor. I needed a bigger water tank + battery life. It is equally as great as the one above, just lasts longer while vac mopping before I have to switch things, clean and refill. I do the self clean on these EVERY time I use them and take excellent care of them, and they are just as good as when I first bought them. Mattress vacuum cleaner. I love using this even more than I thought. I probably use it once a month. Again, I can’t believe how long I went without using something like this. Bissel little green upholstery cleaner. And finally, another “sort of” vacuum. Check this box of what I didn’t know I would need with kids. This is a miracle worked and cleans furniture and carpet so, so, so well. It’s small and easy to store in a closet and even easier to use. It’s SO gross to see what it brings up, but um… necessary. Method citron all-purpose cleaner. This is a funny one, but I LOVE the scent of this cleaner. It’s like a lemon + pine sol + super clean scent and I can’t get enough. Everyday (multiple times a day!) when I use this, I just love how fresh and clean the kitchen smells. Gianna glass dish with lid. This is something I always have out that is SO pretty – you can fill it with snacks, candy, decor, it is just so nice to look at! I’ve also gifted quite a few of these too. Glass snack bowls with marble. These are the two little bowls I put out the most for easy entertaining, last minute snacks, etc. Even a small snack before dinner. They are really pretty and easy to clean! Fabric shaver. Nothing is more satisfying. Perfect for sweaters but I use this the most on furniture!! Makes our linen couch look brand new. Lola blankets. I sound like a broken record, but these are by far our favorite blankets and I have gifted so many. I have tried many of the other similar ones (cozy earth, anthro, etc) and NONE of them compare. The lola ones are just so stretchy, but soft, but light, but warm at the same time. I don’t know how they do it. Gorilla grip bathmats. We have these in our bathrooms and love them. Very easy to clean, which is key! Sleep Crown classic pillow. I’ve had my sleep crown pillow now for two years and I can’t sleep without it. I don’t use it as intended – I don’t put it on my face. But I sleep ON it. If you have ever struggled with neck/tension issues and sleeping, this may change your life. I got one for my mom too and she is blown away. It is so incredibly comfortable to sleep on. I can’t recommend it enough! Canopy humidifiers. We started using humidifiers in all of our bedrooms when Emilia was 6 months old. Meaning that I have used one in my room for seven years now! I can’t sleep without it. We went through multiple crane ones, even the dyson one years ago. Then in 2023 I bought the canopy ones. I like that you can put them in the dishwasher and that the filter gets changed every few weeks or so. It’s been our go-to for so long now that I can’t imagine changing. I have the filters on auto-ship and it’s just super easy! Air Doctor air purifiers. When we moved in, I knew I wanted a few air purifiers because it was new construction and we still had some going on in our basement. We’ve had a few of these around the house since 2023 and they work great! So easy to change and definitely seem to make a difference. LG Stand by Me TV. Finally, this is a ridiculous item but I must express how much we love it. I looked at this for over a year before taking the plunge and ordering it. This moves anywhere with you, which is amazing if you need to use it for the kids, want to clean/work somewhere and would like a screen… I love it. A total luxury but one that is well worth it! (not sponsored, purchased everything myself!) The post 25 of My Current Home Favorites. appeared first on How Sweet Eats.

We can’t get enough of these toasted cauliflower buttered noodles! Skillet toasted cauliflower florets are tossed with tender pasta noodles, lots of parmesan cheese, butter and toasty breadcrumbs. Major comfort food! Here’s a meal we can’t get enough of! You know that I love an embarrassingly easy meal. And these toasted cauliflower buttered noodles are […]

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We can’t get enough of these toasted cauliflower buttered noodles! Skillet toasted cauliflower florets are tossed with tender pasta noodles, lots of parmesan cheese, butter and toasty breadcrumbs. Major comfort food! Here’s a meal we can’t get enough of! You know that I love an embarrassingly easy meal. And these toasted cauliflower buttered noodles are just that. Cauliflower that is pan toasted in lots of butter until golden and crisp and then tossed with tender noodles, tons of parmesan cheese and breadcrumbs. Yes yes. This is exactly what it sounds like. Skillet toasted cauliflower. Buttered noodles with parmesan. All mixed together. Topped with more parm. Topped with a few breadcrumbs! Sprinkled with fresh herbs if you want. Holy freaking comfort food. It tastes amazing. It is super cozy and comes together fast. But at the same time, it has a vegetable, so… you know. You’re eating vegetables!! Don’t tell me otherwise. This is just how it goes. This is one of my favorite side dishes to serve in the winter months. But it also makes a great easy dinner. A kid dinner for when Eddie isn’t home. Or an easy late night snack too. Everyone loves it and at this stage in the kid game, nothing can be that. My kids actually REQUEST it. So that’s huge. The cauliflower gets toasted in the skillet first. Next, you add in the noodles with more butter and parmesan. On the side, toast some breadcrumbs. Is there anything cozier than buttered noodles?! I think not. (more…) The post Toasted Cauliflower Buttered Noodles. appeared first on How Sweet Eats.

1. Every year at this time I want to become a skier. 2. Pistachio blossom cookies?! OMG I need. 3. Speaking of… did you get a jar of my pistachio cookie butter yet?! 4. Other things I want to do: start drinking yerba mate. Tell me more. 5. Two my favorite things ever… but could […]

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1. Every year at this time I want to become a skier. 2. Pistachio blossom cookies?! OMG I need. 3. Speaking of… did you get a jar of my pistachio cookie butter yet?! 4. Other things I want to do: start drinking yerba mate. Tell me more. 5. Two my favorite things ever… but could I really eat caesar salad cheesecake. 6. We have coyotes in our woods and they howl in the middle of the night – it sounds maniacal. Nothing like I’d expect! It wakes me up and sounds almost like a video game or something. 7. How to stop comparing your stuff to others. 8. TV things!! I watched White Lotus and how cute was the SNL special?! 9. I love the 15 day rule. The post Tuesday Things. appeared first on How Sweet Eats.

This white bean kale soup is a winter staple. It’s hearty and rich from the parmesan broth and mashed beans, loaded with vegetables and tons of flavor. And it’s good for you too! Love love love. Another winter week, another soup. This white bean kale soup is loaded with beans, greens, veggies and a super […]

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This white bean kale soup is a winter staple. It’s hearty and rich from the parmesan broth and mashed beans, loaded with vegetables and tons of flavor. And it’s good for you too! Love love love. Another winter week, another soup. This white bean kale soup is loaded with beans, greens, veggies and a super rich and flavorful parmesan broth. It tastes amazing, nourishes you in the colder months and can be an excellent base soup for lots of your favorite add-ins. This is such a cozy, EASY winter soup. The star of the show is the parmesan broth. Go today and get a bunch of parmesan rinds and stick them in your freezer. They make the world (and your soup!) so much better. If it wasn’t for the parmesan broth, this would be way too boring for me. Carrots, celery, beans, kale and spinach… hmmm. Not sure I’d love it as much without all the garlic and the parm! But thankfully I am the tester and I’m here to tell you that it’s perfect. It tastes nourishing and feels good. Like a soup for the soul. Cheesy, but true! Also… actually cheesy. I can’t get enough. And there’s another reason why the soup feels a bit heartier than you’d think: we’re mashing some of the beans! For years you guys have been telling me that this is one of your favorite ways to thicken soups. I don’t do a full puree, but I do mash one whole can to add some creaminess and texture. It’s awesome! Let’s talk about how quick it comes together! First in: onions, garlic, celery and carrots. I like mine all diced so they are in tiny bits. Think like a chopped salad… but in soup! Next in, the stock, parmesan rind and beans. This is where we simmer things together so they get extra flavorful. As soon as the veggies are tender, it’s ready to eat. But the longer things simmer, the better they will taste! (more…) The post Cozy White Bean & Greens Soup. appeared first on How Sweet Eats.

My loves! Ooomph this was a week! Doesn’t everyone fill out valentine’s in halloween PJs?! Hello, welcome to the infirmary! This was the sickest week we’ve ever had in my ten years of parenting. The kids were better by Tuesday-ish, but I kept them home just to be sure until the end of the week. […]

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My loves! Ooomph this was a week! Doesn’t everyone fill out valentine’s in halloween PJs?! Hello, welcome to the infirmary! This was the sickest week we’ve ever had in my ten years of parenting. The kids were better by Tuesday-ish, but I kept them home just to be sure until the end of the week. We watched all the mighty ducks, little giants, rookie of the year, the sandlot – basically every 90s sports movie you can think of. She looooves picking out her outfits! My heart! Eddie surprised us with these flowers on Valentine’s day. She was made for this holiday. Love love love going into their parties! I missed Jordan’s with everyone sick but still got to Max & Emilia’s. And then it was a hockey tournament weekend! Watching his big bro. Multiple games fri, sat & sun! She insisted on wearing this to the rink and who am I to say no! It was Valentine’s Day after all. And we went out to eat after! Fave hockey player! In between games, Emilia made a candy salad. She LOVES gummy candy and we rarely have it. I bought everything for her to makes this (she did it last year too) but everyone got sick. So we made it a day late! Doesn’t really do it for me, but she adores it. More hockey! Made it to the finals! A nice little soft pretzel breakfast at 9am at the ice rink. And they won the tournament! I love this pic of Max with his arms up. He was SO happy. It was a good ending to an icky week! The post A Week In The Life, Vol 7. appeared first on How Sweet Eats.

Hello, another new week! What’s on your menu this week?! What To Eat This Week Roasted chickpeas with tomatoes and peppers Everyday taco salad Filet with mascarpone risotto Mediterranean stuffed sweet potatoes Spinach artichoke pasta skillet Buffalo chicken chopped salad Chickpea pasta salad Apple oatmeal breakfast cookies

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Hello, another new week! What’s on your menu this week?! What To Eat This Week Roasted chickpeas with tomatoes and peppers Everyday taco salad Filet with mascarpone risotto Mediterranean stuffed sweet potatoes Spinach artichoke pasta skillet Buffalo chicken chopped salad Chickpea pasta salad Apple oatmeal breakfast cookies The post What To Eat This Week: 2/16/25. appeared first on How Sweet Eats.

Happy weekend! This week on the blog, I launched my salted pistachio cookie butter with ground up! I also shared this spinach artichoke penne skillet, filet with mascarpone risotto and dark chocolate raspberry puff pasty tarts. And HUGE NEWS!! You can get a personalized signed copy of Easy Everyday right here! My winter favorites and February […]

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Happy weekend! This week on the blog, I launched my salted pistachio cookie butter with ground up! I also shared this spinach artichoke penne skillet, filet with mascarpone risotto and dark chocolate raspberry puff pasty tarts. And HUGE NEWS!! You can get a personalized signed copy of Easy Everyday right here! My winter favorites and February favorites are right here. You can find all my favorites in my amazon store front and LTK shop! There’s a new menu for the week and a new peek inside our everyday life. You can finally order a copy of my next book, Easy Everyday. I would be so thrilled if you ordered today! xo WHAT I’M LOVING THIS WEEK The cutest heart cut out cookies. Air fryer salmon bites. So crispy. Making this italian sub pasta salad. Double chocolate olive oil cookies! Yes please. I need marry me chicken soup! Brown butter layer cake! OMG. Cutest pavlovas with lemon curd. Italian wedding soup that looks amazing. Homemade velveeta mac! Classic gumbo to make this weekend. Craving this thai broccoli salad. Chocolate crepes! How fun! The post Currently Crushing On. appeared first on How Sweet Eats.

These raspberry puff pastry tarts are easy, fun and delicious! Mini and bite-sized, they are filled with raspberries and dark chocolate, then baked until flaky and golden and so wonderful. They are adorable too! Happy heart day!! These adorable little tarts are buttery and flaky, filled with tart raspberries and melty dark chocolate. Perfect to […]

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These raspberry puff pastry tarts are easy, fun and delicious! Mini and bite-sized, they are filled with raspberries and dark chocolate, then baked until flaky and golden and so wonderful. They are adorable too! Happy heart day!! These adorable little tarts are buttery and flaky, filled with tart raspberries and melty dark chocolate. Perfect to treat yourself or your loved ones this weekend! I will forever use puff pastry for all the things. It might be my favorite store-bought ingredient (even before a rotisserie chicken!). I love how incredible it tastes, how easy it is to use and how it is super versatile. Sweet? Savory? Both? It works for everything! This is how I make the tarts! The tarts you see here have been cut into rounds with a large biscuit or cookie cutter. Then I fold them into little rustic galettes. But you could also use the entire sheet to make one giant puff pastry tart and then slice it into squares. Personally, I love crust too much and want my own mini galette. So here we are! I like to use frozen raspberries for multiple reasons. One, the price. Obviously. Two, the ease and accessibility during the season. And three, they are great and fresh and you don’t have to pick through every single one. For chocolate, a high quality chocolate over 70% is my number one choice. I simply chop it up! Chop it up and sprinkle it right on top of the berries. This is messy, it’s not super pretty. But it tastes fantastic and is the ultimate fruity chocolate dessert. One that looks fancy but doesn’t take much time at all. (more…) The post Dark Chocolate Raspberry Puff Pastry Tarts. appeared first on How Sweet Eats.

I’m so excited to tell you that I’ve teamed up with one of my favorite local bookshops, Penguin Books, to bring you signed copies of Easy Everyday! We have done this for my past books and it’s been wonderful. It’s the best way for you guys to get a signed copy for yourself or to […]

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I’m so excited to tell you that I’ve teamed up with one of my favorite local bookshops, Penguin Books, to bring you signed copies of Easy Everyday! We have done this for my past books and it’s been wonderful. It’s the best way for you guys to get a signed copy for yourself or to use as a gift – and a great way to guarantee personalization! In the past, people have order multiples to be signed to use as gifts throughout the year too. You can get a signed copy if you order through Penguin Bookshop RIGHT HERE. It is packed with over 100 fantastic recipes, from breakfast to dinner to snacks to treats to mocktails and more. We have simple and flavorful dishes for every time time of day, some entertaining snacks, another one (!) of my signature sauces & dressings chapters (the fridge essentials that elevate everything!), so many tips for how I get meals prepped and ready for the week along with a lot of our family favorites. Along with so much more. Easy Everyday will officially be out on April 15th of this year. It will be here before you know it! Inside, you will find: Over 100+ effortless recipes for everyday life. An assortment of all sorts of recipes, many of them meatless and vegetarian. My 10-minute meal prep strategy for EVERY recipe. My pantry and fridge essentials, aka the recipes I can’t live without. They change the game for easy meals. My tips and tricks for how to get a meal on the table for your family, consistently and in an enjoyable way, without stress! Low-maintenance, uncomplicated dishes! All my usual ramblings and of course, photos for everything. Woohoo! Only two more months until release day! The post Get a Signed Copy of Easy Everyday! appeared first on How Sweet Eats.

Eat to Live. Cook to Love.

This quick and easy stovetop applesauce comes together in under 30 minutes (including the time it takes to peel and dice the apples!) It’s a small batch recipe perfect for when you just need a few servings, and don’t have time to sit around watching a pot simmer for hours. Lightly spiced and subtly sweetened […]

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This quick and easy stovetop applesauce comes together in under 30 minutes (including the time it takes to peel and dice the apples!) It’s a small batch recipe perfect for when you just need a few servings, and don’t have time to sit around watching a pot simmer for hours. Lightly spiced and subtly sweetened (but also very flexible if you want to adjust the sugar and spices to taste), this applesauce is perfect by the spoonful, and also as a topping for your next batch of latkes, dolloped on french toast or waffles, or as an accompaniment to a juicy seared sirloin or pork chop. Homemade applesauce in under 30 minutes? Sign me up! I love just how superbly simple this recipe is. And it’s not one of those tricky recipes that claims to be 30 minutes but in reality requires 25 minutes of prep time before you even start cooking. No, this recipe is truly a 30 minute recipe. In fact, even accounting for the time to snap photos of the process along the way (which always slows me down), my applesauce was done in exactly 27 minutes (yes, I timed it!) That includes peeling and dicing the apples, cooking them, and running it all through a food mill. (more…)

A classic cookie gets a pistachio twist, made with a triple dose of nutty pistachio flavor. The dark chocolate kisses nestled into the centers are melty and molten right out of the oven (my favorite way to enjoy them), but firm up again after an hour or so, making these cookies perfect for shipping or […]

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A classic cookie gets a pistachio twist, made with a triple dose of nutty pistachio flavor. The dark chocolate kisses nestled into the centers are melty and molten right out of the oven (my favorite way to enjoy them), but firm up again after an hour or so, making these cookies perfect for shipping or sharing. These wickedly green cookies are buttery and tender, with a kiss of luxurious dark chocolate in the middle that would please even the grinch. I’ve packed as much pistachio flavor as I possibly can into these two-bite cookies, with pistachios in three forms: pistachio butter, pistachio flour, and pistachio extract. The classic peanut butter blossom, now with 100% more pistachio (green is the new beige, after all). These cookies are a result of having a glut of homemade pistachio butter leftover from my recipe testing experimentation last year. It felt too indulgent to use for something as menial as an afternoon snack (although apple slices + pistachio butter is sublime), so I was saving it for a special occasion (and by special occasion I mean a recipe as fabulous as this one). Mission: accomplished! I just know you’ll love these cookies as much as I do. Pistachio is such a nuanced flavor, much less in your face than peanut butter or even hazelnut, and even using pistachios in three forms (butter, flour, and extract) these cookies are still not in-your-face pistachio like, say, pistachio gelato; rather, they are more like a soft and buttery sugar cookie with an undertone of earthy, nutty pistachio and a hint of fragrant almond. (more…)

Nutty, fluffy, and fully flourless (and by flourless I mean there’s no wheat flour; it’s made with naturally gluten-free hazelnut flour), this tender and flavorful hazelnut cake has a soft, supple and satisfying texture and a swirl of fluffy whipped Nutella ganache on top, with candied hazelnut spikes for a showstopping finish. Hazelnuts have a […]

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Nutty, fluffy, and fully flourless (and by flourless I mean there’s no wheat flour; it’s made with naturally gluten-free hazelnut flour), this tender and flavorful hazelnut cake has a soft, supple and satisfying texture and a swirl of fluffy whipped Nutella ganache on top, with candied hazelnut spikes for a showstopping finish. Hazelnuts have a distinctive, earthy and nutty flavor compared to other nuts, and this cake showcases a triple dose of it, with a tender cake base made with hazelnut flour (or very finely ground hazelnuts), a cloud of whipped milk chocolate and Nutella ganache, and a sprinkle of candied hazelnuts on top for a little extra crunch and pinache. Finally, my flourless cake trifecta is complete: pistachio, almond, and now hazelnut! I topped this stunner with a swirl of fluffy whipped Nutella ganache and a sprinkle of candied hazelnuts for added texture and crunch (and also a few hazelnut spikes because, why not?) There’s a reason I keep returning to to this kind of cake, where the magic of nut flour (in this case, hazelnut) combines with eggs, sugar, and butter and miraculously bakes up into a fluffy, tender cake with a texture unlike anything you’ve ever had before (unless you’ve made one of my other flourless cake recipes, of course!) I feel like most other flourless hazelnut cake recipes out there are heavy on the chocolate, more a flourless chocolate cake with an undertone of hazelnut. This recipe, on the other hand, while it does bring in some chocolate in the topping (hazelnuts and chocolate do go oh so well together after all), it is, first and foremost, a hazelnut cake, and that’s the flavor that shines. (more…)

Candied hazelnuts are whole hazelnuts coated in a amber glass-like layer of crunchy, caramelized sugar. By suspending the sugar-dipped nuts on a skewer, the molten caramel drips and cools into dramatic caramel spikes that make for a dramatic and impressive decoration for any cake or confection. Making homemade caramelized hazelnuts might be intimidating at first, […]

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Candied hazelnuts are whole hazelnuts coated in a amber glass-like layer of crunchy, caramelized sugar. By suspending the sugar-dipped nuts on a skewer, the molten caramel drips and cools into dramatic caramel spikes that make for a dramatic and impressive decoration for any cake or confection. Making homemade caramelized hazelnuts might be intimidating at first, but once you get the hang of the caramel part, they are well worth the effort and make the most elegant and gorgeous garnishes, with a textural crunch and a robust caramel flavor that pairs perfectly with the earthy, buttery hazelnuts. I’m still a little aghast that I’ve never made candied hazelnuts before. The spikes make for a truly striking decorations (so spiky!) I used them on my flourless hazelnut cake, but I also think they’d be lovely on my mirror-glazed nutella brownie mousse cake too (really, anything with even the tiniest hint of hazelnut or Nutella flavor is fair game for these gorgeous garnishes). (more…)

Satisfying and saucy, this perfect-for-a-weeknight pasta dish features Italian sausage (you can use chicken OR pork) and baby spinach in a creamy pink tomato sauce, with chopped sun-dried tomatoes for a tangy kick. The showstopping sauce is surprisingly creamy, especially considering there’s only 1/2 cup of cream in it. The secret is to use mostly […]

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Satisfying and saucy, this perfect-for-a-weeknight pasta dish features Italian sausage (you can use chicken OR pork) and baby spinach in a creamy pink tomato sauce, with chopped sun-dried tomatoes for a tangy kick. The showstopping sauce is surprisingly creamy, especially considering there’s only 1/2 cup of cream in it. The secret is to use mostly chicken broth and white wine and thicken it with flour, and then add just a little bit of cream added at the end—resulting in a luscious, creamy sauce that’s not overly rich or heavy. A few tablespoons of tomato paste make for a pretty pink hue and an extra layer of complex, umami flavor. This creamy, comforting pasta has become our new go-to weeknight dinner, using our tried-and-true method for making creamy, saucy pasta dishes with surprisingly little cream. The secret to the sauce? A white-wine-and-chicken-broth base thickened with flour, and a mere half cup of cream at the end to finish it off. This variation has a few tablespoons of tomato paste added, which provides acidity and depth of flavor as well as a pretty pink hue to the sauce. It’s not quite a one-pot meal (you still cook the pasta in a separate pot—don’t forget to set aside a bit of pasta water!) but it’s darn close and still a very quick and simple dish to throw together with minimal mess. That is my kind of comfort food! (more…)

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

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 …

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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.

Paneer Tawa Masala is a spicy and succulent paneer curry with black pepper, ginger and spring onions, all cooked on a smoking hot flat-top grill. Since paneer is a mild Indian cheese with a soft and creamy flavour, it pairs beautifully with my signature blend of toasted, aromatic spices. This recipe for Paneer Tawa Masala …

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Paneer Tawa Masala is a spicy and succulent paneer curry with black pepper, ginger and spring onions, all cooked on a smoking hot flat-top grill. Paneer Tawa Masala is a wholesome vegetarian curry Since paneer is a mild Indian cheese with a soft and creamy flavour, it pairs beautifully with my signature blend of toasted, aromatic spices. This recipe for Paneer Tawa Masala is… Easy to make A delicious vegetarian curry Perfect as a main course or side dish Full of bold, punchy flavour What is Paneer Tawa Masala? You will need spring onions, curry leaves, ginger and chillies. Cook this dish in a tawa (flat or slightly concave pan). Paneer Tawa Masala is an Indian dish that gets its’ name from the flat-top or slightly concave griddle it’s cooked on. It’s rich with spices and delicious for any Indian curry night. Tawa masala is also a popular dish in Pakistan, where it is usually made with meat. Serve this semi-dry Paneer Tawa Masala with roti, naan or paratha. My version of Paneer Tawa Masala brings Indian paneer together with Pakistani-style flavours. It has the bold, punchy flavours of black pepper, ginger, coriander seeds, fennel seeds and spring onions. You’ll love this hot and spicy vegetarian paneer curry with roti, paratha or naan. However, you could also try mixing in cold, leftover rice to make a tawa fried rice. The choice is yours. Just don’t forget the squeeze of lemon at the end! How to cook paneer Paneer is a semi-hard cheese with a mild, milky flavour. Optional: pan fry the paneer before using. Paneer is a mild and succulent semi hard Indian cheese, sometimes referred to as ‘cottage cheese’, although the taste and texture is completely different to the Western style of cottage cheese. It’s made using fresh milk that’s separated with either lemon juice, milk or yoghurt, before being rinsed and pressed into a block. You can find blocks of paneer in large supermarkets or Indian food stores. To cook paneer, simply slice it into any shape you like (cubes, triangles and rectangles are popular) and add straight to a curry or pan fry first to give it a golden crust. Note that like halloumi, paneer does not melt. Add fresh coriander, spring onion greens and tomatoes for a fresh finish. You can also grate paneer or blend using a food processor to mince it up. This is ideal for making stuffings for paratha, samosas, paneer spring rolls, malai kofta or kebabs. Paneer holds its’ shape very well. Another popular way to cook paneer is to make Paneer Tikka, a style of tandoori paneer kebab, a recipe used for making Paneer Tikka Masala. Paneer, cooked two ways for a unique vegetarian curry Black pepper is the star of the show in this Paneer Tawa Masala. In this paneer sabji (paneer curry) recipe, we’ll be cooking the paneer in two ways. First we’ll slice it into square pieces, pan fry and then hot soak for the tawa masala. Hot soaking makes paneer nice and soft. Secondly, we’ll mash grated paneer into the sauce for a thick and velvety finish. This mashed paneer will temper some of the heat in the spices and thicken or give the sauce a rich body that clings to the paneer pieces. What’s a good paneer substitute? Tofu or halloumi are both good substitutes for paneer. If you can’t get your hands on paneer, or are avoiding it for dietary reasons, you can substitute it with firm tofu (vegan option) or halloumi (rinse before using). Paneer Tawa Masala Ingredients Measurements in recipe card below. How to make Paneer Tawa Masala 1. Make the tawa masala spice blend Use a dry pan to toast the spices. Pound the spices in a pestle and mortar. The tawa masalas should be coarse. In a dry tawa set over a medium-low heat, lightly toast the ingredients for the masala, moving all the time. This will take around 2-3 minutes. Transfer the whole spices to a pestle and mortar and coarsely grind. Set aside. 2. Prepare the paneer (Indian cottage cheese) Paneer is available in big supermarkets or in Indian shops. Shallow fry the paneer for a golden crust. Soak the fried paneer in hot kettle water for the softest results. Grate 100g paneer and set aside. Slice the remaining paneer into 2cm squares (about 1/2 cm thick). Heat the oil in the tawa and brown the sliced paneer on all sides. Leaving the oil in the tawa, transfer the paneer to a bowl and pour over hot kettle water (enough to cover) while you get on with the rest of the recipe. 3. Cook the base curry These aromatics smell incredible! Sauté the ingredients in the tawa, stirring all the time. Heat the ghee in the tawa set over a medium heat. Sprinkle in the cumin seeds and allow to sizzle for a few seconds. Next, in quick succession, add the asafoetida, curry leaves, ginger, garlic, chillies and the white parts of the spring onions. Turn the heat up to high and sauté for 2-3 minutes until the onions start to brown slightly and break down. Next, add the tomatoes, ground masalas and salt. Stir over a medium-high heat for a few minutes until the tomatoes have softened. Keep the spices moving over a medium-high heat. Add paneer and mash using a potato masher (watch the video for a visual tutorial). Add the reserved 100g grated paneer and use a potato masher to mash everything together, creating a thick paste. I add around 100ml hot kettle water to thin the mixture out and allow the spices to cook through. Once you have a sauce with a rough paste consistency, thin it slightly with water (enough so that can coat the back of a spoon). 4. Add the paneer slices to the curry A fresh finish with spring onion greens, coriander and tomato. Serve the dish hot. Add the sliced paneer and fold gently to coat the cheese. Cook until the paneer is heated through completely, around 5 minutes. 5. Garnish the Paneer Tawa Masala You might also like to garnish with fresh ginger juliennes. The Paneer Tawa Masala is ready! Garnish with fresh coriander, dried fenugreek (kasoori methi) and the reserved spring onion greens and tomatoes. Get the recipe card for Paneer Tawa Masala (Tawa Paneer) below. Can I freeze Paneer Tawa Masala? Yes, this dish freezes particularly well. Pack the curry into freezer-safe containers and allow to cool completely. Store in the freezer for up to 3 months. Defrost at room temperature and microwave or stir fry until piping hot. Other popular paneer curry recipes you might like Paneer Makhani Shahi Paneer Matar Paneer Paneer Tikka Masala Palak Paneer Paneer Tawa Masala recipe | How to make Tawa Paneer Yield: Serves 4 Paneer Tawa Masala Print Paneer Tawa Masala is a spicy and succulent paneer curry with black pepper, ginger and spring onions, all cooked on a smoking hot flat-top grill. Since paneer is a mild Indian cheese with a soft and creamy flavour, it pairs beautifully with my signature blend of toasted, aromatic spices. Serve this semi-dry Paneer Tawa Masala with roti, naan or paratha. Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Ingredients 500g paneer 2 tbsp oil Hot kettle water to soak paneer (enough to cover) 1 tbsp ghee 1/2 tsp cumin seeds 1/4 tsp asafoetida 20 curry leaves, finely chopped 1 tbsp minced ginger 2 tsp minced garlic 1-2 hot green chillies, slit lengthways 8 spring onions, finely sliced (greens reserved for garnish) 2 large tomatoes, finely chopped (reserve a small handful for garnish) 1 1/4 tsp salt 100ml water, to adjust sauce consistency 2 tbsp chopped coriander 2 tsp dried fenugreek leaves (kasoori methi) For the masala: 2 tbsp whole coriander seeds 1 1/2 tbsp black peppercorns 2 cloves 2 tsp fennel seeds Instructions In a dry tawa set over a medium-low heat, lightly toast the ingredients for the masala, moving all the time. This will take around 2-3 minutes. Transfer the whole spices to a pestle and mortar and coarsely grind. Set aside. Grate 100g paneer and set aside. Slice the remaining paneer into 2cm squares (about 1/2 cm thick). Heat the oil in the tawa and brown the sliced paneer on all sides. Leaving the oil in the tawa, transfer the paneer to a bowl and cover with hot kettle water while you get on with the rest of the recipe. Heat the ghee in the tawa set over a medium heat. Sprinkle in the cumin seeds and allow to sizzle for a few seconds. Next, in quick succession, add the asafoetida, curry leaves, ginger, garlic, chillies and the white parts of the spring onions. Turn the heat up to high and sauté for 2-3 minutes until the onions start to brown slightly and break down. Next, add the tomatoes, ground masalas and salt. Stir over a medium-high heat for a few minutes until the tomatoes have softened. Next, add the reserved 100g grated paneer and use a potato masher to mash everything together, creating a thick paste. I add around 100ml hot kettle water to thin the mixture out and allow the spices to cook through. Once you have a sauce with a rough paste consistency, thin it slightly with water (enough so that can coat the back of a spoon). Add the sliced paneer and fold gently to coat the cheese. Cook until the paneer is heated through completely, around 5 minutes. Garnish with fresh coriander, dried fenugreek leaves (kasoori methi) and the reserved spring onion greens and tomatoes. Notes This dish freezes particularly well. Pack the curry into freezer-safe containers and allow to cool completely. Store in the freezer for up to 3 months. Defrost at room temperature and microwave or stir fry until piping hot. To increase the veg content, you can replace some of the paneer in the dish with sliced peppers (capsicum). Nutrition Information: Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 521Total Fat: 41gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 86mgSodium: 1683mgCarbohydrates: 15gFiber: 5gSugar: 6gProtein: 25g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Indian / Category: Curry Recipe If you like this, you’ll love my recipe for Shahi Paneer Shahi Paneer recipe More delicious ways to cook paneer | Paneer curry recipes 10 Paneer Curry Recipes You'll Love Try one of these delicious paneer curry recipes the next time you're cooking up an Indian feast! 1 Matar Paneer Matar Paneer is a popular Indian dish made with paneer cheese and peas in a creamy tomato-based sauce. It's a delicious and nutritious vegetarian curry. This recipe for Matar Paneer is also easy to make, making it an amazing option for home cooks or people new to Indian food. Matar Paneer is typically served with rice, naan or roti, but feel free to choose your favourite accompaniments. Get the Recipe 2 Restaurant-Style Shahi Paneer Soft, creamy Mughlai Restaurant-Style Shahi Paneer is a true celebration of rich flavours and treasured spices. Scoop this vegetarian curry up with hot paratha, naan or roti. If you’re not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner. Get the Recipe 3 Paneer Tikka Masala Learn how to make the most delicious Paneer Tikka Masala, just like your favourite Indian restaurant! Pieces of paneer (cottage cheese) and vegetables are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection. The tikka pieces are then removed from the skewer and folded into a creamy curry sauce made with tomatoes, spices and cream. Here's an easy to follow video recipe and video. Get the Recipe 4 The Ultimate Saag Paneer The Ultimate Saag Paneer recipe is pure MAGIC! Soft paneer chunks in a creamy mustard greens & spinach curry. Every bite will melt in your mouth. Saag Paneer is the more character-laden cousin of Palak Paneer, made with mixed greens like mustard leaves (sarson) instead of spinach alone. The velvety texture and subtle spicing of this recipe for Saag Paneer ensures the peppery mustard leaves and juicy paneer are the true stars of the show. Get the Recipe 5 Brown Butter Paneer Makhani I thought I knew true love, but then I met Brown Butter Paneer Makhani. The toasty, nutty aroma of brown butter (or beurre noisette) transforms the traditional Paneer Makhani we all know and love into something even more sensational. Combine aromatic spices with a creamy cashew and tomato base, gently brown some butter in a pan and create the Makhani-style sauce of your dreams. This is the only way I’ll make Paneer Makhani from now on. Get the Recipe 6 Paneer Curry Try this easy Paneer Curry recipe with a delicious mix of aromatic Indian spices. Sauté the soft cubes of Indian cottage cheese in a golden onion and tomato masala. The flavours of cumin, black pepper, ginger and garam masala add warmth and excitement. A kadai-fried curry like this (without too much sauce) is perfect to serve with naan, roti or paratha. I even like using it as a dosa filling when making Paneer Masala Dosa. If you prefer your Paneer Curry with a thick Indian gravy, try Paneer Makhani or Matar Paneer. Get the Recipe 7 Melt-Away Malai Kofta I call this creamy paneer kofta curry Melt-Away Malai Kofta simply because they melt away as soon as you put them in your mouth. Malai Kofta are the ultimate North Indian vegetarian curry recipe to dazzle friends and family. My simple paneer and potato kofta are golden on the outside and a brilliant white colour on the inside. Each bite is soft, a little spongy and slick with a smooth and creamy tomato sauce. In my home, Malai Kofta is an essential curry for special occasions. This Indian vegetarian curry of paneer (cheese) and potato kofta is a real celebration of rich flavours and warming spices. Get the Recipe 8 Easy Creamy Palak Paneer I will always order Palak Paneer if it’s on the menu in a restaurant. For me, a bowl of creamy spinach and cheese is mandatory. I could forgo rice and bread and quite simply eat a bowl of Palak Paneer with a spoon. The trick to a super green sauce is to cook the spinach as little as possible. Just apply enough heat to wilt it at the beginning and heat the finished sauce just to warm all the ingredients through. Get the Recipe 9 Paneer Butter Masala One of my favourite paneer dishes is Paneer Butter Masala, whereby chunks of soft paneer are folded into a creamy and sharp tomato sauce made luxurious with unadulterated butter. Hand me a teardrop sheet of puffy, soft naan to mop up all of that sauce and I’m in seventh heaven. Get the Recipe 10 Restaurant-Style Matar Paneer The soft and creamy cubes of Indian cottage cheese pairs so well with simple fresh garden peas, making this vegetarian curry a pillar of Desi restaurant and home-style cooking. The base gravy for this Matar Paneer recipe contains ground almonds and tomatoes for a delectable creaminess and sharp tang. The spicing is warm but complex, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu. Mad skills. Get the Recipe The post Paneer Tawa Masala appeared first on Sanjana.Feasts.

Choose from over 40 delicious vegetarian curry recipes from classics like Tikka Masala, Korma, Keema and Rogan Josh, to home-style favourites like Palak Paneer, Saag, Rajma and Chana Masala. These vegan and vegetarian curry recipes are deeply flavoursome and the instructions are easy to follow, even if you’ve never cooked Indian food or curry before. …

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Choose from over 40 delicious vegetarian curry recipes from classics like Tikka Masala, Korma, Keema and Rogan Josh, to home-style favourites like Palak Paneer, Saag, Rajma and Chana Masala. These vegan and vegetarian curry recipes are deeply flavoursome and the instructions are easy to follow, even if you’ve never cooked Indian food or curry before. Burnt Aubergine and Spinach Curry Tofu Tikka Masala Each dish can be adapted to suit your taste and depending on what you have in the cupboard. Whether you’re a long-term vegetarian, or are simply looking to introduce more plant-based meals into your diet, these vegetarian curry recipes will give you plenty of flavor options to explore. What is the secret to a good curry? Saag Paneer Rajma (Kidney Bean Curry) Tofu Korma Time. In order to develop fully, spices and ingredients need time to simmer, infuse and deepen. Of course, it’s possible to make some curries quickly. The best ones are usually the dry sabzis consisting of stir-fried vegetables like this Gujarati Potato and Okra Curry, or 30-Minute Tindora and Corn Curry. For restaurant-style Indian vegetarian curry recipes like Paneer Tikka Masala, Saag Paneer, Malai Kofta and Rajma, time is your greatest ally when it comes to the secret to a good curry. Always be sure to brown your onions properly if a recipe calls for that, season with salt adequately and remember that your vegetarian curry will most likely taste better the next day! The same is true for daal (lentil-based dishes) like Daal Makhani or Tadka Daal. What are the basics of curry? Spinach and Mushroom Curry Cabbage and Potato Curry Vegetarian Keema Curry The secret behind my mother’s superpower is about to be revealed. If you have any vegetables or lentils you want to make a basic, everyday curry out of, this is the formula for how to do it. It’s a very unspecific guide, but it generally works for the simplest vegetarian curries and daals. To make curry out of anything, add your ingredients in the following order: FAT WHOLE SPICES ASAFOETIDA (if using) AROMATICS (brown the onions, add garlic, ginger, curry leaves afterwards) TOMATOES GROUND SPICES VEGETABLES OR LENTILS (plus water, if required) TIME After slow or quick cooking, the dish can be garnished with fresh coriander before serving. Five spices to make any curry great Every cook has their own go-to collection of spices depending on the style of curry they like to make most often. My top five spices to make any curry delicious are… Cumin, coriander, turmeric, chilli powder and garam masala (is that last one cheating?). 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 Vegetarian Curry Recipes appeared first on Sanjana.Feasts.

Delicious Indo-Chinese Chilli Paneer Fried Rice is an easy dish of wok-fried rice, paneer (Indian cottage cheese) onions and peppers. It’s full of spicy, garlicky flavours and touch of sweetness from my secret ingredient… mango chutney! This Chilli Paneer Fried Rice is… Put leftover rice to good use Leftover rice never tasted so good. In …

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Delicious Indo-Chinese Chilli Paneer Fried Rice is an easy dish of wok-fried rice, paneer (Indian cottage cheese) onions and peppers. It’s full of spicy, garlicky flavours and touch of sweetness from my secret ingredient… mango chutney! This Chilli Paneer Fried Rice is… Vegetarian Easily veganized (use tofu in place of paneer) Nut free Quick and easy to make Low waste Put leftover rice to good use Leftover rice never tasted so good. In fact, I make extra rice so that I have enough ‘leftovers’ to make this the next day. Do you do that? I make my Chilli Paneer Fried Rice with leftover (day old), cold, cooked white Basmati rice. This rice ensures the grains stay separate. However, you can use any kind of leftover rice you like for making this dish. In fact. I will often use a packet of microwave rice (uncooked), adding it straight to the wok if I’m short of time. An easy dinner idea with paneer This is the easiest dinner idea! Indo Chinese-style paneer in a soy, chilli and garlic sauce, with vibrant peppers and onions. If you haven’t tried Chilli Paneer before, you might try to give my original restaurant-style Chilli Paneer recipe a go. What’s Indo-Chinese food? Hakka Noodles is a simple Indo-Chinese noodle dish with mixed vegetables Veg Manchurian is a delicious Indo-Chinese dish made with fried vegetable balls and a sticky, spicy sauce Indo-Chinese food, also known as Desi Chinese is a cuisine that originates from the Hakka Chinese community of Kolkata, West Bengal. If you prefer, you can make a vegan version of this recipe with tofu, seitan or tempeh instead of paneer. The secret ingredient: mango chutney Mango chutney has an incredible, fruity flavour and the sweetness balances out the spicy red and green chilli heat beautifully. Feel free to use any brand of mango chutney you like the taste of. I like Geeta’s brand, although this will work with any sweet mango chutney. How to make Chilli Paneer Fried Rice – Step-by-step instructions 1. Prepare paneer for chilli paneer Cut the paneer into cubes Toss the paneer into seasoned flour Shallow fry or deep fry the paneer I use a regular block of shop bought paneer. This will hold its’ shape much better than homemade paneer. Firstly, cut the paneer into cubes. Dust in cornflour (cornstarch), white pepper and salt. Shallow fry in any flavourless oil (such as rapeseed or sunflower), turning often until lightly golden brown all over. Be careful, it can burst and spit so stand back. This simple process for frying paneer without using a lot of oil will create a light and crunchy crust. You may also deep fry the paneer. 2. Wok-cook the vegetables Have all the vegetables prepared before you begin Cook chilli paneer over a very high heat for the best flavour Heat a few tablespoons of oil in the wok and add the garlic, chillies, green pepper, spring onions, soy sauce and mango chutney. Stir fry over a very high heat for 30-40 seconds. 3. Add the paneer and leftover rice Add the paneer back into the wok, along with the rice. Stir fry over a very high heat for 1-2 minutes, until all the ingredients are evenly coated and the rice is completely heated through. Garnish with reserved spring onion greens and serve the Chilli Paneer Fried Rice. Chilli Paneer Fried Rice Recipe | How to Make Chilli Paneer Fried Rice Yield: Serves 2-4 Chilli Paneer Fried Rice Print This is the easiest dinner idea! Chilli paneer meets hot and spicy fried rice in this Indo-Chinese wonder of a dish. Enjoy as a main dish or side. Soy, chilli and garlic sauce offer big flavours while vibrant peppers and onions add crunch. Prep Time: 20 minutes Cook Time: 5 minutes Total Time: 5 minutes Ingredients 225g paneer, cut into 2cm cubes 1 tbsp cornflour (cornstarch) 1 tsp ground white pepper 1/4 tsp salt For the rest of the fried rice 3 tbsp sunflower or rapeseed oil 6 large cloves garlic, crushed 4 green and red chillies, sliced on the bias 1 green pepper, sliced into 3cm strips 8 spring onions, sliced on the bias, some greens reserved for garnishing 1 tbsp light soy sauce 3 tbsp your favourite mango chutney (I like Geeta's) 400g cooked Basmati rice, cold Instructions Toss the paneer cubes in the cornflour, white pepper and salt mixture. Ensure it is evenly coated. Heat the oil in a large wok. Add the paneer and cook, stirring all the time until the cubes are light golden brown. Remove the paneer from the wok using a perforated spoon and reserve the remaining oil in the wok. Transfer paneer to a plate. Heat the remaining oil in the wok and add the garlic, chillies, green pepper, spring onions, soy sauce and mango chutney. Stir fry over a very high heat for 30-40 seconds. Add the paneer back into the wok, along with the rice. Stir fry over a very high heat for 1-2 minutes, until all the ingredients are evenly coated and the rice is completely heated through. Garnish with reserved spring onion greens. Notes If using leftover rice, do not freeze. For super soft paneer, first soak the uncooked paneer cubes in hot water for 10 minutes. Pat dry before coating in cornflour. Don’t over fry the paneer. It can turn hard and chewy. This recipe serves 2 as a main dish and 4 as a side dish. Feel free to use brown rice or quinoa in place of white rice if you prefer. Nutrition Information: Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 466Total Fat: 25gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 39mgSodium: 861mgCarbohydrates: 46gFiber: 4gSugar: 10gProtein: 16g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Indian Fusion / Category: 30-Minute Meals 12 Indo-Chinese Recipes with Big Flavor 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 Chilli Paneer Fried Rice appeared first on Sanjana.Feasts.

Try one of these 12 Indo-Chinese Recipes with Big Flavor tonight. The tastes of India and China come together in a world-famous fusion cuisine that’s big on flavor and color. These Indo-Chinese recipes are vegetarian, easy to prepare and make perfect appetizers or side dishes on weeknights and for special occasions. You must try my …

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Try one of these 12 Indo-Chinese Recipes with Big Flavor tonight. The tastes of India and China come together in a world-famous fusion cuisine that’s big on flavor and color. These Indo-Chinese recipes are vegetarian, easy to prepare and make perfect appetizers or side dishes on weeknights and for special occasions. You must try my famous Chilli Paneer and Hakka Noodles combo! I always advocate for doubling up on my Vegetable Manchurian, too. Indo Chinese food around the world Hakka Noodles Vegetable Manchurian Indo-Chinese food, also known as Desi Chinese or Indian Chinese is a cuisine from the Chinese community of Kolkata, West Bengal. While Indo-Chinese is an integral part of India’s culinary scene, it’s also made its way around the world and is loved among Indian communities outside of India too. It’s a popular street food choice, as well as a restaurant favourite. Indeed, many Indian restaurants today even have separate menus for their Indo-Chinese dishes. Items for stocking your Indo-Chinese pantry Dried red chillies Go as hot or as mild you like by switching up chilli varieties and quantities. Aromatics and spices Ginger, garlic, spring onions, chilli powder, white pepper. Condiments and other seasonings Tomato paste, vegetable stock, sugar, Shaoxing wine, chinkiang vinegar (or any rice wine vinegar), vegetarian oyster sauce, dark soy sauce, MSG, mirin, sesame seeds and toasted sesame oil (used as a seasoning, not a cooking fat). Oils and flours Cornflour (cornstarch) mixed with cold water to create a slurry. Add this in and mix well to thicken the sauce once it comes to a boil. Cornflour is also required to make a light and crispy batter. Are you ready to get into the recipes? These simple Indo-Chinese meals will breathe life into your everyday cooking. Let’s go, friends! 12 Indo-Chinese Recipes with Big Flavor 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 12 Indo-Chinese Recipes with Big Flavor appeared first on Sanjana.Feasts.

Learn how to make my all-purpose Curry Powder Recipe (Indian Madras Style). A good-quality, all-purpose curry powder is great for adding spice to curry dishes, lentils, rice, noodles, sauces, soups and even dishes like Curry Pasta Salad and Malaysian Curry Puffs. I find I get the most use out of Madras curry powder when I …

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Learn how to make my all-purpose Curry Powder Recipe (Indian Madras Style). A good-quality, all-purpose curry powder is great for adding spice to curry dishes, lentils, rice, noodles, sauces, soups and even dishes like Curry Pasta Salad and Malaysian Curry Puffs. I find I get the most use out of Madras curry powder when I need an instant pop of spicy flavour and aroma. Spice level This is a mild to medium curry powder but feel free to adjust the quantity of chilli powder to your taste. How to store curry powder Store this Madras curry powder in a clean, dry airtight container, preferably somewhere cool and dark. It will keep for up to 6 months but is best used within 3 months. How to use curry powder Madras Mac and Cheese Paneer Katsu Curry A handful of recipes in my cookbook, such as my Madras Mac and Cheese (page 62), Singapore Poha (page 93) and Paneer Katsu Curry (page 84), call for it. Curry powder is an all-in-one affair used for adding a generic Indian curry flavour to all sorts of dishes, much like the many types of masala powders there are. Ideas for this curry powder blend Add this curry powder to simmering coconut milk for an instant curry sauce Sprinkle over roast potatoes, fries or roasted vegetables Mix into butter for an easy curry butter Stir into mayo, yoghurt or sour cream for a quick dip. Curry mayo is delicious! Where does curry powder come from? The concept of curry powder was entirely a British construct, created to mimic the Indian flavours enjoyed in the Subcontinent while under British rule (1858–1974). It was later introduced to other countries occupied by Britain. Before long, curry powder reached almost every part of the world, from Eastern and Southern Africa to the Pacific and Indian Ocean, the Caribbean, China, Malaysia and Japan. Today it has a place in my kitchen cupboard beside other masala mixes I use often, such as Garam Masala, Biryani Masala and Seekh Kebab Masala. Do I need to toast spices for curry powder? All spices have different roasting times and so, if you do have time, dry roast each one individually in a small frying pan (skillet) to ensure every player brings its A-game. If you don’t have time to roast them separately, I recommend that you at least take the process of roasting everything together as slowly as time permits. Do this over a low heat. This will ensure the oils are released gently and you can keep an eye on the spices so that nothing burns. How I make Curry Powder Recipe (Indian Madras Style) I usually dry roast all my spices together, very slowly until aromatic. I don’t recommend roasting spices in the oven unless you’re particularly eagle eyed. If you do try to oven roast spices, do it one ingredient at a time and take care not to burn them. Lightly bash cloves and cardamom pods in a mortar with a pestle prior to roasting. They can pop and project themselves out of the pan. You always don’t need to roast the spices! Not all pre-mixed masalas require you to roast the whole spices prior to grinding. You can simply pre-roast the ones you intend to stir into the finished dish as a final flourish. You can also at as they are alongside a meal (think gunpowder/podi from South India). What is in curry powder? Curry Powder Recipe (Indian Madras Style) My recipe for curry powder balances hot and aromatic spices for a well-rounded curry powder that brings warmth and bold flavour to any dish. The ingredients include: coriander, cumin, mustard, fenugreek, black pepper, star anise. cloves, cardamom, curry leaves, chilli, turmeric, onion powder, garlic powder, ground ginger, cinnamon. Find all the quantities in the recipe card for curry powder below. Curry Powder Recipe (Indian Madras Style) | How to make Indian curry powder at home Yield: Makes approximately 100g Curry Powder Recipe (Indian Madras Style) Print A good-quality, all-purpose curry powder is great for adding spice to curry dishes, lentils, rice, noodles, sauces, soups and even dishes like Curry Pasta Salad! I find I get the most use out of Madras curry powder when I need an instant pop of spicy flavour and aroma. This is a mild to medium curry powder but feel free to adjust the quantity of chilli powder to your taste. Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes Ingredients 4 tbsp coriander seeds 2 tbsp cumin seeds 2 tsp mustard seeds 1 tsp fenugreek seeds ½ tsp black peppercorns 1 star anise 3 cloves 3 green cardamom pods 10 curry leaves ½ tsp chilli powder 1 tbsp ground turmeric 2 tsp onion powder 1 tsp garlic powder 1 tsp ground ginger 1 tsp ground cinnamon Instructions Heat a dry frying pan (skillet) over a medium-low heat. Roast the coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, black peppercorns, star anise, cloves, cardamom, and curry leaves over a low heat. Stir continuously to ensure none of the spices “burn. The process will take around 8–10 minutes. Remove the pan from the heat and transfer these spices to a plate to cool completely. Grind the roasted spices in a high-powered blender or coffee grinder to a very fine powder. Add the ground spices and blitz once more to incorporate. Notes Storage instructions for curry powder Store this Madras curry powder in a clean, dry airtight container, preferably somewhere cool and dark. It will keep for up to 6 months but is best used within 3 months. Excerpt from Sanjana Feasts, Sanjana Modha, published by Unbound 2024. This material is protected by copyright. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Sanjana Feasts cookbook Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Indian Excerpt from Sanjana Feasts, Sanjana Modha, published by Unbound 2024. This material is protected by copyright. The post Curry Powder Recipe (Indian Madras Style) appeared first on Sanjana.Feasts.

With just 2 main ingredients, you can make this Gluten Free Naan Recipe (Indian restaurant style) in 30 minutes at home. The texture is soft and chewy, just like all great naan recipes. The first time I tried it, I couldn’t believe how similar the taste and texture is to regular naan made with wheat …

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With just 2 main ingredients, you can make this Gluten Free Naan Recipe (Indian restaurant style) in 30 minutes at home. The texture is soft and chewy, just like all great naan recipes. The first time I tried it, I couldn’t believe how similar the taste and texture is to regular naan made with wheat flour. A soft and chewy texture Indian naan is best eaten with your favourite Indian curries and daals. You can tear, scoop and dunk this flatbread without the naan falling apart. This gluten free naan recipe contains… No yeast No yoghurt Easy to find ingredients No eggs or dairy Spread with garlic and coriander butter, if desired. You won’t believe how easy it is! Ingredients for gluten free naan Gluten free self raising flour – I use ‘Freee Foods’ by Dove’s Farm. You can buy it in most large supermarkets or substitute it for your favourite brand. Note that there may be subtle differences between brands but you must use a flour blend like this and not just any flour made of single grains as the recipe will not work. Dove’s Farm Freee lists ingredients as ‘Flour Blend (Rice, Potato, Tapioca, Maize, Buckwheat), Raising Agents (Mono-Calcium Phosphate, Sodium Bicarbonate), Thickener (Xanthan Gum)’. Hot kettle water – Adding hot water straight from the kettle is an old Indian technique for keeping homemade bread like naan and roti soft. When working with wheat flour, the hot water inhibits gluten formation (keeping the roti softer for longer). However, with a gluten free flour blend, the hot water activates the natural starch in the grains, thus creating a dough with greater elasticity. The xanthan gum in the flour blend also helps with binding. Optional add-ins to make your naan taste more like an Indian restaurant-style naan – Nigella seeds (kalonji), salt, sugar and garlic and coriander butter. Wait, no yoghurt? Adding yoghurt to this gluten free naan recipe isn’t necessary. In fact, not all naan recipes call for yoghurt. The purpose of adding yoghurt to naan is to quickly mimic the properties fermentation by adding flavour and promoting a tender finish. However, when working with gluten free flour, you’re already going to obtain a soft finish if you use hot water for binding the dough (remember the starch!). The optional add-ins like nigella seeds (which are also added to traditional naan recipes) will give the bread a great flavour. Sugar is added to promote browning and give the bread depth of flavour. This recipe and method cuts out unnecessary ingredients and steps. Super straightforward! Where does naan come from? An early version of leavened bread in India/Hindustan dates back to 1300 AD, after the Egyptians introduced yeast to the subcontinent. It’s said the Naan we have now come to know through Indian cuisine was later influenced by Persia and the Mughal Empire (1526–1761). The word ‘Nan’ in Persian means bread. It was food for nobility, typically served with kebabs and other grilled meats, and mostly in the northern regions. The concept of tandoor (clay oven) cooking was also adopted. Over time, naan has been shaped into what we know it as today; A leavened flatbread that’s both soft and chewy. Steps for making gluten free naan Measurements for ingredients in the recipe card below. Step 1 – Mix the dry ingredients Stir together the gluten free flour, nigella seeds, salt and sugar. Step 2 – Add hot kettle water Pour the water in, mix briefly with a spoon until cool enough to handle. Knead for 4-5 minutes and then cover with cling film. Step 3 – Divide dough into pieces and shape Divide the naan dough into 6 equal pieces. One by one, knead the dough into a smooth ball. Lightly dip both sides in flour and and shape into rounds by patting into a circle about 3mm thick. You can also very gently roll with a rolling pin. Step 4 – Cook the gluten free naan Gently lift the dough and quickly place it onto a pre-heated non stick pan. It should bubble within 5-10 seconds (if it doesn’t, the pan isn’t hot enough). After 30-40 seconds, turn the naan using a metal or silicone spatula or turner. The cooked side should be white and very lightly brown flecked all over. Cook the second side for 20 seconds or so before using a pair of metal tongs to hover it over the open flame of a small ring on the hob. This will give the naan a delicious tandoori-like finish by charring it on some places. It may also rise if you naan is rolled evenly. If you don’t want to do this, you can cook it for longer in the pan, until the desired browning is achieved. Note that the longer you keep it in the pan. The more likely it is to dry out and crack so try to keep the heat high and the cooking time brief. Step 5 – Brush with garlic and coriander butter Place the naan in a clean, dry tea towel. Brush with garlic and coriander butter before serving. As you cook the naans, stack them on top of each other to keep them soft). Serve immediately, Gluten Free Naan Recipe (Indian Restaurant Style) | How to make gluten free naan Yield: Makes 6 pieces Gluten Free Naan Recipe (Indian Restaurant Style) Print With just 2 main ingredients, you can make Gluten Free Naan (Indian restaurant style) in 30 minutes at home. No yeast, no yoghurt, no specialist ingredients required. 100% gluten free and vegan naan recipe. Spread with garlic and coriander butter, if desired. You won't believe how easy it is! Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Ingredients 250g gluten free self-raising flour (I use FREEE by Dove's Farm) 1/2 tsp salt 1/2 tsp sugar 1/2 tsp nigella seeds 170ml hot kettle water Garlic butter 70g salted butter or dairy-free alternative 2 large cloves garlic, minced 2 tbsp finely-chopped coriander Instructions First, make the garlic and coriander butter by melting the butter in a small saucepan. Add the minced garlic and cook for around 30 seconds, until fragrant. Stir in the coriander and set aside. In a large bowl, mix together the flour, salt, sugar and nigella seeds. Pour in the hot kettle water and stir with a spoon to form a shaggy dough. After a minute it should be cool enough to handle. Knead to form a soft, smooth dough, about 4-5 minutes. It will feel a little sticky but don't add any extra flour. Cover with cling film. The recipe will make approximately 6 small naans or 4 large ones so divide the dough accordingly but do so one at a time as you work and not all at the beginning as the dough can dry out. Keep it covered with cling film as you work. Pre-heat a non-stick pan over a medium heat. Give your first portion of dough and quick knead on a wooden rolling board, chopping board or clean work surface. It might feel a little sticky but don't knead in any extra flour. Dust the dough ball in some extra gluten-free flour and very gently roll up and down a few times to form an oblong shape. Carefully turn and repeat to create a circle about 3mm thick. Gently lift the dough and quickly place it onto the pre-heated pan. It should bubble within 5-10 seconds (if it doesn't, the pan isn't hot enough). After 30-40 seconds, turn the naan using a metal or silicone spatula or turner. The cooked side should be white and very lightly brown flecked all over. Cook the second side for 20 seconds or so before using a pair of metal tongs to hover it over the open flame of a small ring on the hob. This will give the naan a delicious tandoori-like finish by charring it on some places. It may also rise if you naan is rolled evenly. If you don't want to do this, you can cook it for longer in the pan, until the desired browning is achieved. Note that the longer you keep it in the pan. The more likely it is to dry out and crack so try to keep the heat high and the cooking time brief. Place the naan in a clean, dry tea towel. Brush with garlic and coriander butter before serving. As you cook the naans, stack them on top of each other to keep them soft). Serve immediately, Notes These gluten free naan are best eaten immediately. You can store them in an insulated container for up to a hour, after which time they may begin to dry out. To reheat, brush with some water and reheat in a pan (covered for a few minutes). Nutrition Information: Yield: 3 Serving Size: 1 Amount Per Serving: Calories: 471Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 50mgSodium: 1537mgCarbohydrates: 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: Indian If you like this, you’ll love my recipe for Gluten Free Roti (3 Ingredients!) Gluten Free Roti recipe (3 ingredients) What to serve with naan Dal Makhani (Indian black daal) Spinach and Mushroom Curry Cabbage and Potato Curry Shahi Daal With love and gluten free naan, Sanjana 10 Paneer Curry Recipes You'll Love Try one of these delicious paneer curry recipes the next time you're cooking up an Indian feast! 1 Matar Paneer Matar Paneer is a popular Indian dish made with paneer cheese and peas in a creamy tomato-based sauce. It's a delicious and nutritious vegetarian curry. This recipe for Matar Paneer is also easy to make, making it an amazing option for home cooks or people new to Indian food. Matar Paneer is typically served with rice, naan or roti, but feel free to choose your favourite accompaniments. Get the Recipe 2 Restaurant-Style Shahi Paneer Soft, creamy Mughlai Restaurant-Style Shahi Paneer is a true celebration of rich flavours and treasured spices. Scoop this vegetarian curry up with hot paratha, naan or roti. If you’re not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner. Get the Recipe 3 Paneer Tikka Masala Learn how to make the most delicious Paneer Tikka Masala, just like your favourite Indian restaurant! Pieces of paneer (cottage cheese) and vegetables are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection. The tikka pieces are then removed from the skewer and folded into a creamy curry sauce made with tomatoes, spices and cream. Here's an easy to follow video recipe and video. Get the Recipe 4 The Ultimate Saag Paneer The Ultimate Saag Paneer recipe is pure MAGIC! Soft paneer chunks in a creamy mustard greens & spinach curry. Every bite will melt in your mouth. Saag Paneer is the more character-laden cousin of Palak Paneer, made with mixed greens like mustard leaves (sarson) instead of spinach alone. The velvety texture and subtle spicing of this recipe for Saag Paneer ensures the peppery mustard leaves and juicy paneer are the true stars of the show. Get the Recipe 5 Brown Butter Paneer Makhani I thought I knew true love, but then I met Brown Butter Paneer Makhani. The toasty, nutty aroma of brown butter (or beurre noisette) transforms the traditional Paneer Makhani we all know and love into something even more sensational. Combine aromatic spices with a creamy cashew and tomato base, gently brown some butter in a pan and create the Makhani-style sauce of your dreams. This is the only way I’ll make Paneer Makhani from now on. Get the Recipe 6 Paneer Curry Try this easy Paneer Curry recipe with a delicious mix of aromatic Indian spices. Sauté the soft cubes of Indian cottage cheese in a golden onion and tomato masala. The flavours of cumin, black pepper, ginger and garam masala add warmth and excitement. A kadai-fried curry like this (without too much sauce) is perfect to serve with naan, roti or paratha. I even like using it as a dosa filling when making Paneer Masala Dosa. If you prefer your Paneer Curry with a thick Indian gravy, try Paneer Makhani or Matar Paneer. Get the Recipe 7 Melt-Away Malai Kofta I call this creamy paneer kofta curry Melt-Away Malai Kofta simply because they melt away as soon as you put them in your mouth. Malai Kofta are the ultimate North Indian vegetarian curry recipe to dazzle friends and family. My simple paneer and potato kofta are golden on the outside and a brilliant white colour on the inside. Each bite is soft, a little spongy and slick with a smooth and creamy tomato sauce. In my home, Malai Kofta is an essential curry for special occasions. This Indian vegetarian curry of paneer (cheese) and potato kofta is a real celebration of rich flavours and warming spices. Get the Recipe 8 Easy Creamy Palak Paneer I will always order Palak Paneer if it’s on the menu in a restaurant. For me, a bowl of creamy spinach and cheese is mandatory. I could forgo rice and bread and quite simply eat a bowl of Palak Paneer with a spoon. The trick to a super green sauce is to cook the spinach as little as possible. Just apply enough heat to wilt it at the beginning and heat the finished sauce just to warm all the ingredients through. Get the Recipe 9 Paneer Butter Masala One of my favourite paneer dishes is Paneer Butter Masala, whereby chunks of soft paneer are folded into a creamy and sharp tomato sauce made luxurious with unadulterated butter. Hand me a teardrop sheet of puffy, soft naan to mop up all of that sauce and I’m in seventh heaven. Get the Recipe 10 Restaurant-Style Matar Paneer The soft and creamy cubes of Indian cottage cheese pairs so well with simple fresh garden peas, making this vegetarian curry a pillar of Desi restaurant and home-style cooking. The base gravy for this Matar Paneer recipe contains ground almonds and tomatoes for a delectable creaminess and sharp tang. The spicing is warm but complex, making you wonder if you really just made that at home in the comfort of your own kitchen, without having to go to a restaurant or pick up a takeaway menu. Mad skills. Get the Recipe The post Gluten Free Naan Recipe (Indian Restaurant Style) appeared first on Sanjana.Feasts.

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

The post Sanjana Feasts: The cookbook is here! appeared first on Sanjana.Feasts.

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

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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 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. 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 Let’s make it! 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!

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

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

serves 6 Too lazy/busy/efficient to make lasagna? Want bolognese but don’t want to bust out the meat? I got you! This is definitely a weeknight meal, ideal for those times when you want lasagna, but not enough to actually make lasagna. A one pot wonder that is packed with the meaty goodness of lentils. They...

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serves 6 photo by Kate Lewis Too lazy/busy/efficient to make lasagna? Want bolognese but don’t want to bust out the meat? I got you! This is definitely a weeknight meal, ideal for those times when you want lasagna, but not enough to actually make lasagna. A one pot wonder that is packed with the meaty goodness of lentils. They release their natural juices into the broth, lending it plenty of body. Everything comes together like a deconstructed lasagna with all the ingredients we love: noodles, olives, ricotta, tomato of course, and kale. Don’t forget the fresh basil. This recipe is from the beef stew chapter of Fake Meat. Recipe notes: ~Use rugged kale here – like curly or russian. It will hold up better. But if you use a tender kale like lacinato then just add it at the end, with the basil. ~This is easily made gluten-free with gf noodles, like wow. ~This recipe uses one of my favorite flavor-building methods – toasting the nooch with the spices! It lends a delish cheezy flavor that elevates your dinner game with minimal effort. Ingredients 1 medium yellow onion, cut into small dice 2 ribs celery, thinly sliced 1 red bell pepper, seeded and diced 2 tablespoons olive oil 1 teaspoon salt plus a big pinch 8 cloves garlic, minced 2 tablespoon nutritional yeast flakes 1 teaspoon dried thyme 1 teaspoon dried oregano 1/4 teaspoon red pepper flakes Several grinds freshly cracked black pepper 4 cups vegetable broth 3/4 cup dried brown or green lentils 1 (28-ounce) can fire-roasted diced tomato 1/2 cup tomato paste 1/2 cup pitted black olives, sliced in half 8 ounces kale, chopped 8 ounces lasagna noodles 1/2 cup loosely packed fresh basil leaves (you’ll be using more for garnish) For the toppings: Vegan riccota (there’s a recipe here if you’d like to make your own) 1 cup sliced black olives Red pepper flakes 1/2 cup loosely packed fresh basil leaves Directions 1 – Preheat a 6-quart pot over medium-high heat. Sauté the onion, celery, and bell pepper in the oil with a big pinch of salt for 8 to 10 minutes, until the onion is lightly browned. 2 – Add the garlic and sauté until fragrant, about 30 seconds. Add the nutritional yeast, thyme, oregano, red pepper flakes, and 1 teaspoon salt and toss to coat the veggies, letting the nutritional yeast toast a bit, for 2 minutes or so. Grind in fresh black pepper. 3 – Add the broth and scrape the bottom of the pan with a wooden spatula to deglaze. Stir in the lentils. Cover and bring to a boil. Once boiling, lower to a simmer, keep covered and cook until lentils are somewhat tender, 20 to 30 minutes. 4 – Add the diced tomato, tomato paste, olives, and kale. Bring to a boil, letting the kale wilt. Break the lasagna noodles up into about 3-inch pieces and stir them in. Cook until the pasta is tender, about 20 minutes. Stir occasionally and add a little water if things start to look too thick. 5 – When the pasta noodles are cooked, dinner is ready! Stir in the fresh basil to wilt. Taste for salt and seasoning. Let sit for about 10 minutes so that the flavors can marry. Scoop into bowls, garnish with dollops of ricotta, the sliced olives, red pepper flakes, and more fresh basil.

Makes 16 wings This recipe is from the Wings chapter of Fake Meat, and it’s the OG of vegan wingz. Let’s take a trip to the golden era of veganism, the 1990s. We were lousy with veggie burgers and scrambled tofu. Packages of vegan cheese didn’t even bother to advertise “IT MELTS” because we all...

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

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

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serves 6 to 8 photo styling by me, photo by Justin Limoges If you think Bouef Bourguignon you might automatically think Julia Child. But is Julia Child smiling down on us for this one? Probably not. But damn it’s still delicious. All the wine-kissed smoky satisfaction that you want in Bouef Bouruignon. It’s from the Beef Stew chapter of Fake Meat and it’s the recipe that finally got me to embrace jackfruit! All it took was a cast iron grill to change everything. Jackfruit is grilled and charred to rep the beef, along with its trusty sidekick, porcini mushrooms. Lentils add meaty body and smoked paprika brings the bacon kick that vegans love so much. I love toasting slices of garlic for this stew, so don’t you dare get lazy and mince it. Serve over ridiculous amounts of mashed potatoes. Recipe notes: ~Double check that the jackfruit is canned in water, not in syrup. You don’t want any sweetness here, even if you wash it off, it would still be super weird. ~Pearl onions are an iconic component to Julia’s recipe, so I use them here. They’re cooked on the grill right after the jackfruit so that you aren’t using too many dishes. But if you leave them out, no big deal. Julia is already disappointed in us so it can’t get any worse. Ingredients 5 tablespoons olive oil, divided 2 20 oz cans green jackfruit in water 2 cups pearl onions 2 cups sliced shallots 1/4 cup sliced garlic 2 cups peeled carrots, sliced into 1/4 inch coins 3 tablespoons fresh thyme, chopped 4 bay leaves 2 teaspoons smoked paprika 1 teaspoon salt 1 1/2 cups dry red wine Fresh black pepper 1/2 cup green or brown lentils 1 oz dried porcini mushrooms 5 cups vegetable broth (or Beefy Broth page XX) 2 tablespoons tomato paste 1/4 cup all purpose flour 1/2 cup water To serve: Mashed Potatoes 1/4 cup chopped fresh parsley Directions 1 – Drain and rinse jackfruit. Pat dry. Remove and discard the core from the jackfruit pieces, it looks kind of like a seed. Toss the rest in a mixing bowl with 3 tablespoons of olive oil and a big pinch of salt. 2 – Preheat a cast iron grill over medium heat. When pan is hot, place jackfruit in as much of a single layer as possible. You will need to do this in two batches. Grill for about 5 minutes, until charred and smoky, then use a thin metal spatula to toss and grill again for 3 more minutes. Transfer to a bowl and set aside to add back later. 3 – In the same mixing bowl, toss pearl onions in 1 tablespoon olive oil and a pinch of salt to coat. Place on the hot grill. Let cook until softened and charred in some spots, flipping occasionally, about 15 minutes. 4 – In the meantime, reheat a 4 quart pot over medium high heat. Saute shallots and a pinch of salt in remaining 2 tablespoons olive oil until translucent, 5 to 7 minutes. Add garlic and carrots, saute for about 5 more minutes. 5 – Add thyme, bay leaves, smoked paprika, and salt and toss around for a minute. 6 – Add wine to deglaze the pan, scraping the bottom with a wooden spatula, and bring to a boil. The liquid should reduce in about 3 minutes. While it’s reducing grind in ample amounts fresh black pepper. 7 – Add lentils, porcinis, vegetable broth and tomato paste, cover and bring to a full boil for 5 minutes or so. Lower heat, leave lid ajar for steam to escape, and simmer until lentils are tender, about 30 minutes. 8 – In a measuring cup, mix the flour into the water with a fork until no lumps are left. Slowly add the water/flour slurry to the pot, mixing well. Let cook for about 10 minutes, stirring often. If it appears too thick, thin with a little water. 9 – Mix in the jackfruit and pearl onions and heat through. Shut off heat and let the stew hang out for about 15 minutes, for flavors to marry. Serve with mashed potatoes and garnish with parsley.

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

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

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

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

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

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

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

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

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

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

On this episode of Anything with Alvin, Alvin's showing 20 different hacks to upgrade shin ramyun! Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

On the first episode of the Babish ASMR Cook-along, we're making 2 levels of pasta aglio e olio: from a basic to advanced! Recipes are in the description below! Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter Pasta Aglio e Olio Recipes Basic Pasta Aglio e Olio Ingredients: 1/2 pound dry spaghetti 1/4 cup extra virgin olive oil (plus 1 tbsp for drizzling) 6 cloves garlic, peeled and thinly sliced 1 tsp crushed red chili flakes The juice of 1 lemon 1 handful fresh parsley, finely chopped Salt and pepper to taste Salt and pepper to taste Bring 2 quarts of water to a boil in a wide, high-walled sauté pan. Add pasta, cook 1 minute shy of al dente, and drain, reserving 1 cup pasta cooking water. Toss with a tablespoon of olive oil and cover, keeping warm while preparing the sauce. Clean out sauté pan. Add 1/4 cup olive oil and thinly sliced garlic, placing over medium heat. Once the cloves begin to bubble, reduce heat to low, stirring frequently until cloves turn a dirty blonde, 3-5 minutes. Add crushed red pepper flake and cook for another 30 seconds. Increase heat to medium, and once garlic begins to audibly sizzle, add the par-cooked pasta and 1/4 cup pasta cooking water to start. Toss or mix together, cooking over medium heat for 1-2 minutes. Add the chopped parsley, lemon juice, and another 1/4 cup pasta cooking water, and cook for another minute. Season to taste with salt and pepper and toss vigorously to emulsify the water with the oil, until it forms a viscous sauce. Adjust as necessary with more pasta cooking water, and serve, garnishing with more parsley. Advanced Pasta “Aglio e Olio” Ingredients: 1 ounce finely grated parmigiano reggiano 1 large egg 1/4 cup finely chopped parsley 2 tablespoons finely chopped tarragon 2 tablespoons finely chopped dill 2 tablespoons finely chopped chives 1/2 pound dry spaghetti 1/4 cup extra virgin olive oil (plus 1 tbsp for drizzling) 6 cloves garlic, peeled and thinly sliced 1 tablespoon butter (optional) 3 small Calabrian chiles, drained and finely chopped The juice of 1 lemon Salt and pepper to taste In a small bowl, combine parmigiano reggiano and egg, beeating into a slurry. Set aside. In a separate bowl, combine chopped fresh herbs, and set aside. Bring 2 quarts of water to a boil in a wide, high-walled sauté pan. Add pasta and cook 1 minute shy of al dente. While the pasta cooks, in a separate pan, combine extra virgin olive oil and garlic cloves, and begin to cook over medium heat. Once the cloves begin to bubble, reduce heat to low, stirring frequently until cloves turn a dirty blonde, 3-5 minutes. Add Calabrian chiles and cook for another 30 seconds. If the pasta isn’t done yet, remove the garlic mixture from the heat. Once pasta is nearly ready, increase heat under the cloves to medium - once they begin to audibly sizzle, pull out the pasta with tongs and add it to the garlic and oil along with 1/4 cup pasta cooking water. Toss to combine and cook for 1 minute, stirring constantly, until water has absorbed. Reduce heat to low and add lemon juice, more pasta cooking water, herbs, and butter, tossing or stirring constantly to combine and gently melt the butter. Season to taste with salt and pepper. Turn off the heat, and as soon as sizzling stops, add cheese and egg slurry, stirring vigorously and constantly, until a creamy sauce forms. Check seasoning and adjust as necessary before serving. 00:00:00 Introduction 00:06:32 Mise en Place 00:11:36 Basic Pasta Aglio e Olio Prep 00:27:45 Basic Pasta Aglio e Olio Cooking 00:48:13 Basic Pasta Aglio e Olio Plating & Eating 00:55:04 Advanced Pasta "Aglio e Olio" Prep 01:11:41 Advanced Pasta "Aglio e Olio" Cooking 01:29:28 Advanced Pasta "Aglio e Olio" Plating & Eating

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 Ranked with Babish, we're trying over 25 types of microwavable popcorn! Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

Valentine's Day is almost here, and Babish is helping you prepare with his top 5 easy and sexy dishes: pasta puttanesca, pork tenderloin with romesco sauce, seared steak, shrimp risotto, and steamed mussels! Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

On this episode of Anything with Alvin, Alvin recreates the jumbo sized garlic burger from Burger King Japan! Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

Thank you to Bombas for sponsoring this video! Head to https://bombas.com/babish and use code babish20 at checkout for 20% off your first purchase. On this (special live-audio) episode of Basics with Babish, we're taking a crack at the world's greatest pork chop: Tonkatsu. Try out the Basics version for a quick weeknight meal, or spend a day on the advanced version, exploring just how fantastically crisp and flavorful this Japanese classic can get. Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

This episode is sponsored by Squarespace. Head to http://bit.ly/squarespacebabish to save 10% off your first purchase of a website or domain using code BABISH. On this episode of Ranked with Babish, we're ranking over 50 types of pretzels! Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

Travel better with better coffee. Head to https://aeropress.com/babish and save 20% off your order! Thanks to AeroPress for sponsoring today’s video! On this episode of Babish Beats, we're trying famous NYC lox bagels and making our own! Thank you very much @TheAdamFriedlandShow for guest judging! Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

This episode is sponsored by BetterHelp. Join today and get 10% off your first month: https://betterhelp.com/babish On this episode of Binging with Babish, we're making the kimbap and dosirak seen on Squid Game season 2! Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter Music: "XXV" by Broke for Free https://soundcloud.com/broke-for-free

Today, Bon Appétit joins chefs Lucas Sin and Eric Sze in Taiwan to try one of the island’s best breakfast spots. Fuhang Soy Milk is Taipei's largest breakfast operation and can serve up to 1,000 people an hour on their busiest days. Find Fuhang Soy Milk at 100, Taiwan, Taipei City, Zhongzheng District, Section 1, Zhongxiao E Rd, 108號2樓 Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

“We currently work with 15 different cuts of pork…but we also specialize in the not common parts of the pork, like the uterus, the tongue, the snout.” Today, Bon Appétit spends a day on the line with Chef Giovanni Cervantes, co-owner of Carnitas Ramirez in NYC. This taqueria has mastered the art of pork tacos, finding ways to use a whole pig, from nose to tail. 00:00 Intro 01:39 Pork Prep 04:02 Cook Meatiest Cuts 06:22 Cook Toughest Cuts 07:22 Salsa Prep 08:01 Cook Small Cuts 08:52 Final Assembly Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

If you’re going to dinner with SNL star Sarah Sherman, there better be bread on the table. 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.

SNL star Ego Nwodim shares her top three NYC restaurant recommendations. 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 Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times. 00:00 Intro 00:49 Mix Levain 02:58 Autolyse Dough 07:18 Slap and Fold 08:09 Divid and Shape 09:51 Proof 10:38 Stretch and Proof 12:07 Top and Bake 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.

Time and Tide is NYC's hottest new steakhouse with a twist–they're actually a seafood restaurant. 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 is asking 20 chefs at top NYC restaurants what the most important tools in their kitchens are. From George Motz’s smashula at Hamburger America to Kellogg’s Diner’s gelato machine (presented by Amanda Perdomo, formerly of Kellogg's Diner), find out which tools these chefs need the most to keep their restaurants running smoothly. 00:00 Intro 00:11 Smashula - Hamburger America 00:32 Hearth - Ilis 01:10 Pizza Oven - Williamsburg Pizza 01:47 Dishwasher - Bonnie’s 02:24 Pizza Peel - L’Industrie Pizzeria 02:38 Pie Cutter - Pies ’n’ Thighs 03:00 Meat Slicer - Wenwen 03:26 Chef’s Knife - Llama Inn 03:51 Spoon - Rolo’s 04:39 Wok Station - Di an Di 04:45 Burger Patty Press - Cozy Royale 05:20 Cleaver - Saigon Social 05:51 Gelato Machine - Kellogg’s Diner 06:20 Tajine - Simple 06:38 Plancha - Golden Diner 06:50 Rubber Spatula - Oxomoco 07:09 Corn Mill - Sobre Masa 07:40 Alto-Shaam - Chino Grande 07:54 The Staff - Food Bank for NYC 08:13 Prep Team - Chez Ma Tante Shop products from this video: Wooden Spoon - https://amzn.to/3Qd5vuH Tagine - https://fave.co/4hN2L3D Burger Patty Press - https://amzn.to/3WWaGDe Smashula - https://www.georgemotz.com/stuff/smashula Cleaver - https://amzn.to/4aRqhK5 Takamura Damascus Chef Knife - https://tinyurl.com/yc5rxf6t Rubber Spatula - https://amzn.to/42URvgL Pie Cutter - https://amzn.to/4gG2Kge _When you buy something through our retail links, we earn an affiliate commission._ 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.

“Working in a restaurant that never closes is a little bit different…the hoods are always going, the lights are always on, the people are always here.” Today, Bon Appétit spends a day on the line with Chef Jackie Carnesi, executive chef at Kellogg’s Diner in Williamsburg, Brooklyn. At 96 years old, this diner has just started back up its 24-hour service and given its menu a Tex-Mex makeover. 00:00 Intro 01:14 Inventory 03:09 Check Emails 04:07 Soup of the Day 07:31 Lunch 08:55 Research & Development 12:24 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 joins Chef Sam Yoo, owner of NYC’s Golden Diner, to make pancakes. Golden Diner is an Asian/American diner, and with up to 3-hour queues, it’s one of NYC’s most popular brunch spots. Join Yoo as he demonstrates how to make the perfect plate of pancakes—worth queuing 3 hours for! 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 Lucas Sin and Eric Sze in Taiwan to try some of the island’s best beef noodle soup. Beef noodle soup is one of Taiwan’s most popular dishes and is often better enjoyed late at night. 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.

"Time and Tide–it’s a seafood restaurant that takes its cues from a steakhouse. Large format cuts of fish in a way that…you’ve not seen before at an incredibly high level.” Today, Bon Appétit spends a day on the line with Chef Danny Garcia, executive chef at Time and Tide in NYC. Founded by the late Chef Jamal James Kent, Garcia and his team work daily to carry on Kent’s legacy and keep his culinary empire going. 00:00 Intro 00:43 Kitchen Walk Through 02:25 Meeting With Analytics Team 03:21 Breaking Down Swordfish 05:46 Prepping Pithivier 07:41 Prepping Crab and Tuna 10:23 Pre-Meal Meeting 11:06 Evaluating Prep 12:29 Scrubbing Down The Kitchen 13:07 Meeting With Hospitality Team 13:56 Dining Room Meeting and Tasting 16:17 Expediting Orders Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Sommelier André Hueston Mack returns for another edition of World of Wine, and this time he's putting twelve bottles of Trader Joe’s wine to the test. With each bottle costing under $30, will they give you a bang for your buck? 00:00 Intro 00:24 Charles Shaw Merlot 02:12 Trader Joe’s Pinot Noir 03:37 Trader Joe’s Pinot Gris 05:10 Trader Joe’s Cabernet Sauvignon 07:05 Grower’s Reserve Red Wine 08:03 Trader Joe’s Grand Reserve GSM 09:42 Ernest Rapeneau Champagne 10:51 Trader Joe’s Bordeaux 12:24 Trader Joe’s Meritage Red Wine 13:33 Trader Joe’s Rosé of Pinot Noir 14:39 Trader Joe’s Sauvignon Blanc 15:27 Trader Joe’s Carmenere Director: Dan Siegel Director of Photography: Ben Dewey Editor: LJ D'Arpa Host: André Mack Director of Culinary Production: Kelly Janke Creative Producer: Tommy Werner Line Producer: Joe Buscemi Associate Producer: Justine Ramirez Production Manager: Janine Dispensa Production Coordinator: Tania Jones Camera Operator: Caleb Weiss Audio Engineer: Mike Guggino Production Assistant: Caleb Clark Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Fynn Lithgow Director, Creative Development: Maria Paz Mendez Hodes Senior 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.

We challenged Chris Morocco to recreate Frida Kahlo’s Oaxacan black mole in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with only his other senses to guide him. Director: Chris Principe Director of Photography: Ben Dewey Editor: Jared Hutchinson Talent: Chris Morocco Guest Judge: Dan Siegel Director of Culinary Production: Kelly Janke Senior Creative Producer: Mel Ibarra Culinary Producer: Stevie Stewart Line Producer: Joe Buscemi Associate Producer: Oadhan Lynch Production Manager: Janine Dispensa Production Coordinator: Tania Jones Camera Operator: Caleb Weiss Audio Engineer: Michael Guggino Culinary Assistant: Amy Drummond Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Additional Editor: Paul Tael Assistant Editor: Andy Morell Director, Creative Development : Maria Paz Mendez Hodes Senior 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, one of NYC’s best Italian chefs, Stefano Secchi, demonstrates how he cooks the perfect Ragu. Secchi has mastered the art of Italian cooking as Executive Chef at Massara in NYC, but even top chefs still love the classic dishes you can make at home. 00:00 Intro 00:54 Browning the Sausage 03:27 Making the Soffritto 06:58 Prepping the Pasta 08:50 Making the Cortecce 11:31 Assembling the Dish Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

“We don’t use any electric machines…we have no blenders, we have no food processors, we have no stand mixers, we do everything by hand.”Today, Bon Appétit spends a day on the line with Chef Brian Dunsmoor, owner of Dunsmoor in Los Angeles. This restaurant cooks all food over live fire and doesn’t use any electrical appliances in the kitchen, opting to do everything by hand instead. 00:00 Intro 00:53 Checking Reservations and Revising Menu 02:21 Checking Inventory and Delivery 03:19 Lighting the Hearth 06:38 Meeting With Sous Chefs 08:22 Prepping the Tuna 11:02 Smoking Quail 11:52 Making Cornbread Batter 13:57 Doors Open Director: Jackie Phillips Director of Photography: April Maxey Editor: Michael Penhollow Talent: Brian Dunsmoor Director of Culinary Production: Kelly Janke Creative Producer: Mel Ibarra Line Producer: Joseph Buscemi Associate Producer: Oadhan Lynch Production Manager: Janine Dispensa Production Coordinator: Tania Jones Camera Operator: Justin Abbate Assistant Camera: Chris Davidson Audio Engineer: Paul Cornett Production Assistant: Spencer Matheson Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Andy Morell Director of Content, Production: Ali Inglese Senior Director, Creative Development: Dan Siegel Senior Director, Programing: 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.

Let's get cooking and stay warm!

Hi friends!! I wanted to share this quick little video of my every day side salad (literally on the table every single night) that will be great on your table as a side to literally anything and everything! If you'e anything like me, something green is mandatory on the table with dinner and this just an easy go to that always hits the spot! Friendly reminder that these quick videos are in ADDITION to my normal content not in place of, they are here to provide you with more food inspo! There's no actual written recipe for this, it's all about taste so adjust accordingly!

The best and in my opinion, ULTIMATE Italian Rum Cake that will truly change your life! Don't be put off by the amount of steps, they are necessary but easy and it's worth every bit of effort! RECIPE: For the sponge: 6 Eggs 1 cup of Sugar 1/2 tsp of Lemon Zest, optional Pinch of Salt 1 1/4 cups of Cake Flour Splash of Vanilla Extract For the Custard: 2 1/2 cups of Whole Milk 4 Egg Yolks Splash of Vanilla Extract or Italian Vanilla Powder 1/4 cup of Sugar 1/4 cup of Flour Pinch of Salt Lemon rind 2oz (1/4 cup) of Chopped Semisweet chocolate or chocolate chips Syrup: 1 cup of Water 2/3 cup of Sugar 1/3 cup of Dark Rum For the Whipped Cream: 1 1/4 cup of Heavy Cream 4 Tbsp of Powdered Sugar 1 1/2 tsp of Instant Vanilla Pudding Additional ingredients: 1 1/2 cups of Sliced Almonds, toasted Maraschino Cherries Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:26 - Make the Custard 07:38 - Make the Batter 11:09 - Bake 11:41 - Make the Rum Syrup 15:01 - Assemble 19:56 - Soak 21:23 - Make the Topping 26:11 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341

Buongiorno! Wanted to share this recipe with you because it's become such a staple grab and go breakfast around here and are so easy! I use these crescent rolls because I get them on sale but you can use anything you want or make your own crescent roll dough ( I have a great recipe for that on my site). I just do them with eggs and breakfast sausage because it's what everyone prefers but change them up according to what you like! Keep in mind these videos are in ADDITION to my regular congent, to give you more food inspo and thats always a great thing I think! Recipe listed below, keep in mind that as I mentioned I was making a little extra filling this day because ei was using it to make breakfast sandwiches too! RECIPE: 8ct tube of Crescent Rolls 1 Tbsp of Butter 4 Eggs 2 Tbsp of Cream 4 Lins of Breakfast Sausage Salt and Pepper to taste Cheese of Choice

Buongiorno! The long awaited recipe for these rolls is finally here and I'm so excited to share it with you! They really are the absolute best, crusty yet light, they are unreal! Great to serve along side dinner or as hoagie rolls, you just must try them and save this recipe because you will want to keep it forever! RECIPE: 4 cups of All Purple Flour 1 Tbsp of Granulated Sugar 1 Tbsp of Salt ( I use coarse kosher salt, use 2 tsp of using fine salt) 2 1/4 tsp (which is one packet or use 2.5 tsp of using lose) Instant Yeast 1 3/4 cups of Warm Water Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:29 - Make the Dough 03:16 - Let it Rise 04:03 - Form Dough Balls 07:19 - Form the Rolls 10:17 - Bake 11:07 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341

Hi friends! There's sow on the ground and its freezingggg so only a bowl of soup will do today! Here is one of our favorites and it's so tasty and easy! The flavor of lasagna in soup form, too good! Recipe Below! RECIPE: https://www.laurainthekitchen.com/recipes/lasagna-soup/

A Delicious, hearty dish I just KNOW you will love! With cold and snowy weather back not he horizon there's no better time to make something this lovely and decadent. RECIPE: Olive Oil 2 Links of Sausage, case removed 10oz of Cremini Mushrooms, sliced 1oz of Dried Porcini Mushrooms 1 Small Yellow Onion, diced 3 Cloves of Garlic, minced Sprig of Rosemary, finely minced 3/4 cup of Dry White Wine 15oz of Crushed Tomatoes or Puree 12oz of Pappardelle or Rigatoni 1/2 cup of Heavy Cream Fresh Basil and Parsley Lots of Freshly Grated Parm Salt and Pepper to taste Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:10 - Prep the Sausage 01:43 - Cook the Sausage 02:13 - Reconstitute Mushrooms 03:42 - Cut the Mushrooms 04:59 - Cook the Mushrooms 07:47 - Make the Sauce 09:36 - Add the Pasta 10:54 - Finish Up! Fan Mail: PO Box 300 Minotola NJ 08341

Buongiorno! Wanted to share our dinner a couple nights ago, easy and so quick, better than takeout and so much more delicious! Recipe linked for you below! xoxo Recipe: https://www.laurainthekitchen.com/recipes/pepper-steak/

Hi friends!!! Wanted to share my favorite focaccia recipe with you again since it's been a while! It's truly the best, same day focaccia EVER!! Lots of recipes will call for an overnight or minimum 24 hour fermentation but this does not, it's a great recipe with very little fuss and barely any effort but always comes out so amazing!! I know you will love it!! Reminder, these videos are in addition to my regular content not in place of! xoxo RECIPE: https://www.laurainthekitchen.com/recipes/the-best-focaccia/

Meet your new go to family friendly dinner! Whats not to love? Easy, delicious, family friendly and affordable, gotta love that! This is a really lovely recipe you can really change many ways or add different spices for different flavors, As mentioned, you can skip the searing (although if I'm being honest, I don't really recommend since it adds not only great texture but also great flavor) just use boneless skinless thighs and season them on both sides before adding to the rest of the ingredients. Recipe: 6 Bone in, Skin on, Chicken Thighs 4 Tbsp of Olive Oil 2 Tbsp of Garlic and Herb Seasoning 1 Tbsp of Smoked Paprika Salt and Pepper to taste 1 1/2 cups of Long Grain Rice 4 Cloves of Garlic, minced 3 cups of Chicken Stock, hot 2 tsp of Italian Seasoning 3 tbsp of Unsalted Butter Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:38 - Prep the Chicken 02:33 - Cook the Chicken 03:34 - Prep the Rice 04:36 - Make the Base 05:25 - Bake 06:57 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341

Buongiorno!! Made this for Papa Sal the other day and it reminded me that I haven't shared this in a while and what a shame that is because it's one of the most delicious things ever!! It's the only potato soup I grew up eating as a child and it continues to be a family favorite. Linking the recipe below, you must make it! xoxo Recipe: https://www.laurainthekitchen.com/recipes/pasta-e-patate/

Buongiorno!!! Wake up this weekend and make a fresh batch if these sensational muffins that are truly next level! Tender crumb, spongey and with chocolate running throughout, they really are hard to beat! Friendly reminder that these videos are in addition to my regular content never in place of! xbox Recipe: https://www.laurainthekitchen.com/recipes/best-chocolate-chip-muffins/

Welcome to 2025! Let's have some fun in this COLD weather!!

I speak no lies when I say that this meatloaf is absolutely the best meatloaf ever!!! Classic American Style Meatloaf made in the best possible way, easy yet flavorful, moist and just out of this world delicious and I know you will love it as much as we do! Recipe: 2lb of 85/15 Ground Beef 1 Large Yellow Onion, finely diced 1 Tbsp of Olive Oil 4 Cloves of Garlic, minced 3/4 cup of Panko Breadcrumbs 3/4 cup of Milk 2 Eggs 2 Tbsp of Garlic and Herb Seasoning or any seasoning you like 1 tbsp of Worcestershire Sauce 1 cup of Grated Parm 1/4 cup of Chopped Parsley Salt and Pepper to taste (light on the salt if your seasoning is salted) For the Glaze: 3/4 cup of Ketchup 2 Tbsp of Sweet Chili Sauce 4 Tbsp of Brown Sugar 1 tsp of Yellow Mustard Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:48 - Prep the Onions & Garlic 04:14 - Make the Ground Beef Mixture 06:34 - Form the Meatloaf 08:00 - Partially Cook 08:14 - Top with Ketchup 09:40 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341

Buongiorno bestie!!! Over the weekend I whipped up a scrumptious quiche for brunch and I just had to share it with you because it was so delicious and fuss free, it made for the perfect main to our friend's brunch alongside mimosas and fresh bread for toast and jam! This is such an easy recipe and so versatile! All you need is about 12oz of any meat or veg you like, sautéed and add them to some eggs, cream and cheese. I like using these deep dish pie shells I often get on sale but if you're using a homemade crust, just be sure to use a 9" pie plate and not a tart shell because the tart shell is too shallow for this amount of batter. I just know you will love it!! Remember these videos are in addition to my regular content not in place of! Recipe: 6 Eggs 2/3 cup of Heavy Cream 12oz of any filing of choice (I used mushrooms, onions and bacon) 1/2 cup of Cheese of choice salt and pepper to taste 1-"9" Deep Pie Dish Pie Crust

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.