Recipes

Eat thoughtfully, live joyfully.

If 2024 taught us anything, it’s that cottage cheese is officially back—and it might even be here to stay. After a steep decline (in 2015, NPR declared yogurt the reigning dairy champ), curds and whey has reclaimed its spot as a fridge staple, rising from its 1970s glory days, according to a new article in WSJ.

So if it feels like suddenly everyone is spooning cottage cheese on their toasts, blending it with their eggs, or eating it straight, that’s because they are. Even Jennifer Garner is using it on her Pretend Cooking Show. Thanks to a slew of viral Tik Toks and brands like Good Culture, which has nearly doubled its revenue since 2023, the once-hated dairy product has seen an undeniable resurgence.

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Spend enough time on any of your social media feeds and you’ll start seeing some of the same pieces of furniture, paint colors, and textiles dotting the photos from your favorite follows. Curvy sofas, color-blocked storage, that platform bedframe everyone seems to have. Whether the ideas are new or old, these design moments can easily toe the line of “timeless” and “trend.” And if you care about steering clear of the second category, it can be hard to decipher where things land.

And with that in mind, there are some things designers are (really) excited to leave behind as we head into a new year. And while we’re not saying you have to agree, it’s a good way to figure out where you may want to spend your time—and design energy—in the year to come.

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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.

Photo by James Ransom Photo by James Ransom Dansk

Today at Dansk, we’re relaunching our second teak salad bowl from the archives. Like the Slope Teak Salad Bowl, which we launched a few months ago, and which sold out (but you can get on the wait list here), the Brim Salad Bowl is another staved-teak design by Jens Quistgaard. This one’s about the same size, with a hefty rim that’s pleasing to grasp

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As we head into a new year, creating comfortable spaces drenched in personality is more important than ever. That’s a big prompt, which is why looking to the creatives who are doing just that is so important. There are tons of designers on our radar at all times, but we wanted to take a little bit of space to shout out five in particular we’re really looking forward to seeing more from in 2025.

From experts in color combinations to a designer who may have cracked the code on pet playgrounds, welcome to our shortlist.

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In August 2017, Seattle Weekly published an article posing a simple (albeit cheeky) question: “Is N/A Body Making Good Non-alcoholic Beer?” Eight years later, the column’s well-reported answer—no and probably never—best serves as a reminder for how non-alcoholic beer’s become so good, so big, so fast.

Example A: Nine months after that article was published, non-alcoholic (NA) beer maker Athletic Brewing opened its first production facility in Stratford, Connecticut. In the seven years since, Athletic has a) purchased additional brewing facilities in California, twice; b) become America’s second fastest growing food and beverage company; and c) earned an $800 million company valuation.

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This just in: Malört, the bitter wormwood liqueur long popular across greater Chicagoland, is going national. The Windy City’s greatest secret is out, and you're now just as likely to find this bartender’s handshake in a Bushwick cocktail bar as you are at a South Side dive. Originally introduced by Swedish immigrants to Chicago in the early 1900s, the infused brännvin was sold as medicine to treat stomach ailments during prohibition. Known for its infamously unappealing flavor, harshly bitter and synthetic, generations of Chicagoans have considered a shot of to be something of a rite of passage, as well as something to make your unassuming friends from out of town try. For a long time, it was unheard of outside the metro area.

That era of mischief and obscurity may fast be coming to a close as Jeppsons (the company that produces Malört) is making bottles more available at bars and liquor stores across the country. Don’t believe me? Use this tool on their website to check for availability in your area. It’s not quite everywhere yet, but you’ll see it is no longer confined to northeastern Illinois.

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Over the past few months, as I’ve been thinking of Swedish recipes to develop, one specific cookie kept coming to mind: “mums-mums” or “grädbullar”, directly translated into my words as marshmallow fluff cookies or cream balls. Imagine a fluffy marshmallow filling piped onto a thin wafer biscuit, then dipped in chocolate and coated in unsweetened coconut. I’ve been toying with the idea of making them for a while now, but have hesitated because I wasn’t sure how to replicate the marshmallow’s texture exactly the way I remember it.

Hot Chocolate Fluff Cookies (Swedish Mums-Mums) View Recipe

I’ve made both marshmallows and fluff before, but I wanted the consistency to be soft and cloud-like, but still stable enough to hold its shape. Oftentimes, marshmallows can be chewy with a slight bite, and fluff has less structure and melts away in your mouth quickly. Because of the many different components and how precise the recipe is, I was worried they’d be too complicated for people to want to make at home. So, when I decided to move forward with them, my main goal was to simplify the recipe and make it feel less intimidating. With that being said, I strongly believe that our audience enjoys a challenge and a baking project ever so often.

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Welcome to the latest edition of Come On Over, Food52 editorial director Julie Vadnal's newsletter that's all about hosting gatherings big and small—without losing your cool. Got company? Sign up here for her emails.

I secretly love Dry January. It’s a nice reset after the booze-filled holidays, and though it hurts to admit it, not drinking makes my weekly runs in Brooklyn Bridge Park feel so much easier. That said, it seems bizarre to invite people over and not share a bottle of wine with them, right? Even then, around this time of year, I’ve learned I should always have NA options on hand. Here’s how I keep the night spirit-free but still a blast.

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Real talk: There’s nothing wrong with buying your favorite brand of whole grain dijon or that electric yellow squeeze bottle, but making your own mustard is surprisingly simple—and even a little fun. I go through the condiment at what some would consider to be an alarming rate, so I started to wonder if it would be more economical for me to make my own. Turns out, all you need to do is soak mustard seeds in a liquid (water, wine, or beer will do), add a little salt, vinegar, and blend! Once the mixture sits for a few days, it’s ready to go. Easy, right?

What Are Mustard Seeds, Anyway? Read Article

I think part of the reason I’ve never thought to make my own before is that those whole mustard seeds in your pantry don’t seem to smell or taste much like the final product at all. It’s hard to imagine how these little unassuming seeds become the spicy, bracingly acidic condiment that we know and love. It feels like magic.

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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.

Photo by Amanda Hesser

Hello from sunny-but-chilly Florida! I’m visiting my mom Judy, the wizard behind these Oven-Fried Chicken, Chocolate Dump-It Cake, and Sour Cream Cheesecake recipes, which have inspired hundreds of appreciative comments. Growing up, Judy didn’t like her four kids in the kitchen messing up her space. I did a lot of table setting and dish washing, but not a lot of cooking. I guess that made me even more curious about cooking, and now here I am with a cooking and home company! Thanks for the therapy session.

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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.

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.

Last week Joy mentioned her word/focus of the year is, unironically and beautifully, “JOY.” I loved seeing all of your words and focuses for the coming year, even if it’s proving to be an interesting year so early on. While I haven’t picked a singular word to focus on, I am focusing on romanticizing my every day life. A mechanical keyboard just got delivered, its clackity sounds are oddly soothing (I do love a little ASMR moment).

Continue reading Deep Breath In, Exhale Out at Joy the Baker.

Happy New Year, friends! Here we are, standing at the doorway of January, taking our first tentative steps into 2025. If I may offer one little piece of advice for this moment: let’s take it slow. Like, watch-the-sunrise-through-the-window-with-your-hands-wrapped-around-a-warm-mug slow.

January, in all its quiet and stillness, is asking us to rest, despite all this talk of New Year, New Us.  I think January invites us to take a breath before the sprint of the year really begins.

Continue reading The Magic of Small Joys at Joy the Baker.

This rich and moist Chocolate Stout Cake is infused with the deep flavors of dark beer and topped with raspberries and cream for a stunning dessert. Inspired by a memorable cake shared with friends in Scotland, this recipe is perfect for celebrations or any day that calls for chocolate.

Will and I arrived in Scotland on a Monday night in October, weary from travel and, as usual, starving. Hunger follows us everywhere—it’s practically our third wheel.

Continue reading Wedding Cake Inspo: Chocolate Stout Cake with Raspberries and Cream at Joy the Baker.

Hello, friends. Here we are, the final Sunday of the year, closing the tabs on a wild ride of a year that was full of peaks-and-valley plot lines.

This year, I bought the Bakehouse Texas—a dream so big it felt like the clouds opened just for me. And then… I moved in – cue the soundtrack of every horror movie as I realized the scope of the repairs waiting for me. High highs.

Continue reading Well, This Has Been Fun at Joy the Baker.

I spent longer than I care to admit looking for the man who would one day become my husband. The waiting was long and admittedly, more complicated than it needed to be. The arrival surprisingly simple-like something I’d misplaced and suddenly found.

The date was Saturday October 26, 2019. I had spend the evening before preparing for a scone and jam making class at The Bakehouse Nola (what I affectionately called my New Orleans house on the weekends – I’d open the doors to ticketed strangers for baking classes and inevitable friendship).

Continue reading The Story of Us at Joy the Baker.

Hello! I don’t know about you all, but I am limping across the finish line of the year. My little family is opting out of Christmas for the most part this year, and I have decided to set my sights on 2025 instead of the holiday week ahead of us. 

In a recent Substack post, I wrote:

“Everyone has heard the Zora Neale Hurston quote from Their Eyes Were Watching God: ‘There are years that ask questions and years that answer.’ Respectfully, I would like to add that some years feel like you’ve been turned upside down, held by your ankles, and shaken until everything rains out of your pockets and your head fills with blood.

Continue reading End of the Year Limp at Joy the Baker.

Happy Sunday friends! Is it just me, or did this year have year long weeks, and the year collectively felt one week long? Like it rolled up to the party, scoped out who was there and decided to leave 15 minutes later. As the days get shorter, it’s hard not to get introspective about the year, and daydream about the new year. Tell me, do you write resolutions, or things you’re looking forward to in the new year?

Continue reading The Week Long Year at Joy the Baker.

I am going to make a bold statement here – dinner parties are so back. Intimate dinners with 3 or 4 of your friends, followed by several rounds of Monopoly Deal and coffee, is absolutely the move this winter. In fact, I’ve made it part of my Winter Bucket List. Also, groceries are no longer cheap, and I would love to say you could do this for $50. It would be difficult, even at Aldi.

Continue reading Host a Dinner Party for $100 or Less with Trader Joe’s at Joy the Baker.

Hello, friends and good Sunday!

I’ve got a little news. A single bit of big news, actually. The kind of news I’m going to need you to swallow your sip of coffee for:  Will and I got married!

We’ve been together for a very sweet five years, and the whispers behind our backs about “when they’re finally get hitched” started to become overt open discussions, oh, four years and six months ago.

Continue reading Let Us Be Married 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.

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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.

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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 […]

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

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

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

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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!

Ahead of a potential ban of the app, The Times spoke to 11 prominent food content creators about what is at stake.

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Cafe Kestrel in Brooklyn and Cocina Consuelo in Harlem can restore the spirit with warm service, cheery surroundings and deeply satisfying food.

No one ingredient can replace everything an egg can do in a recipe, but these easy replacements come close.

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Adding crispy sheet-pan gnocchi makes for an easy, texturally delightful one-pan meal in this recipe from Melissa Clark.

The illustrator Koren Shadmi chronicles the half-baked history of the once beloved Swanson meal-in-a-tray.

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Oases takes an Ayurvedic approach to cooking, the chef Francis Mallmann comes to New York and more restaurant news.

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As a cookbook author, TV personality and mentor, she sought to burst the chicken-fried stereotype of the South. Sometimes her life was as messy as her kitchen.

Dinner for all tastes, the perfect brunch and tonkotsu ramen that will blow your friends’ socks off.

Andy Baraghani’s chicken soup with red lentils and lemony yogurt is super easy, super flavorful and, well, just really super.

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Our five-star French onion soup recipe turns that big bag of trusty onions into a luxurious meal.

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 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. 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. 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 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

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

This favorite meatless red pozole is grounded with cascabel and chipotle chiles and spiked with citrus olive oil.

Continue reading Vegan Red Pozole (Pozole Rojo / Mexican Hominy Stew) on 101 Cookbooks

For many years our “house pozole” was a bright, vegetarian green pozole (pozole verde). It’s a pozole made with serrano and poblano chiles, one that really goes for it on the cilantro and garlic fronts. It was my go-to pozole, I included the recipe in Near & Far and I would make it often in the summer when tomatillos are in season. Pozole, a Mexican hominy stew, is typically made with meat, but doesn’t have to be. I’ve had a number of incredible vegetarian and vegan versions of pozole including the version I liked to order at Gracias Madre in San Francisco. There is a much loved vegan pozole served at Alta Baja Market in Santa Ana, but it has eluded me so far. You have to go on the last Sunday of every month (before they run out) and I hold out hope for my next visit. The recipe I’m going to to share today is actually a red pozole. It’s a switch from the green pozole (pozole verde) we’ve made for so long, but it’s how I currently like to make pozole for myself, at home. A number of you have asked for the recipe, so here we go, with a bit of back story. Wayne and I took a (very windy) road trip earlier this year, through the Southwest of the United States — from Los Angeles, California to Santa Fe, New Mexico. At the Santa Fe Farmers’ Market I bought a few pounds of beautiful, dried red posole. Along with that I scored some dried chipotle, cascabel chiles and fragrant Mexican oregano. In short, this haul prompted a shift from green to red when I returned home. Pozole / Posole / Prepared Hominy If you’re new to pozole-making you might be confused. Pozole (Posole) is the name of the stew, but *also* the primary, defining ingredient in that stew – nixtamalized maize or field corn. My understanding is the more traditional Mexican spelling is pozole, but you’re likely to see posole in the context of the Southwest. To add to the confusion you also see it called out as hominy. Ingredient lists (for pozole) often call for hominy, dried hominy, prepared hominy, and/or canned hominy. To succeed here, you need to make sure you’re using nixtamalized corn / posole / hominy. I add links to favorite sources for dried (prepared & nixtamalized) posole down below as well as more links worth reading and exploring for a deeper dive. Why is There Citrus in Your Pozole? I suppose the most unusual aspect of this pozole recipe, aside from it being veg., is the high-volume introduction of numerous citrus accents. The first time I switched our “house” green pozole to an early version of this red one I felt like it needed some lift. It needed some sort of bright punctuation in flavor to counter the earthiness of the chile broth and starch of the pozole (hominy). I started reaching for nearby ingredients in my kitchen and garden. It turns out adding a foundational citrus component or two was a game changer (beyond a squeeze of lime or lemon as a topping). Now I can’t imagine making veg. red pozole without it. A fatty drizzle of tangerine or lemon olive oil snaps everything into place. I also love to pick a few leaves off my makrut lime tree, sliver-slice whisper thin and add them to the pot in the final few minutes of simmering. I’ve used lemon zest as well on occasion. And *then* I love to serve bowls with wedges of lemon, lime or orange. Bonus points if they’ve been seared on a comal or grill, or in a pan. Canned vs. Dried Pozole (Hominy) I never use canned hominy in my pozole (posole), I just don’t. By cooking dried pozole (hominy) you get beautiful blossoms of corn kernels plus a flavorful corn broth. You can carry that full-bodied broth over to your pot of pozole later in the process. My recommendation is to cook from dried and set up a great foundation from the start. How To Make Pozole Video Here’s a quick little slideshow style video so you can see how it all comes together. Where to Buy Dried Pozole (Posole) After cooking through the red posole from Santa Fe I’ve been ordering a beautiful organic red posole via Southwest Heritage Mill. And my go-to white corn posole has long been from Rancho Gordo. – Red Feathers Red Corn Posole – Ready-To-Cook Hominy / White Corn Posole Pozole Toppings // One of the things to love about a big, celebratory pot of pozole is the way everyone is able to customize a bowl. The recipe I’m including below (pre-toppings) is naturally vegetarian, vegan, and gluten-free. This is part of what makes it such a great meal to prepare for a crowd. It accommodates a range of dietary preference with no added lift for the cook. Here’s a list of favorite toppings: Homemade Tortilla Strips: This is a topping worth going the extra mile. To make homemade tortilla strips (see photo), slice corn tortillas thinly with a sharp knife. Fry in 1/2-inch of oil *in batches* before transferring to paper towels. Sprinkle with a bit of salt. Repeat with remaining tortilla strips. A Bit of Something Creamy: I like a little something creamy to top things off and typically reach for whatever is on hand. To keep things vegan, grab a favorite crumbly vegan cheese (there are a number of nut based ones). Or, if dairy is in your wheelhouse – creme fraiche, sour cream, feta cubes, crumbled cotija or goat cheese all do the job. Citrus wedges: Limes, lemons, oranges – and as I mentioned up above, if you have a grill going, grilled citrus wedges are wonderful. Shredded Cabbage: There’s already a good amount of cabbage in my pozole base, but a little extra as a topping is always welcome. Avocado: A must. The creaminess of a ripe avocado contrasting with the tortilla strips is A-plus. Thinly Sliced Radishes Toasted Pepitas Fresh Cilantro More Citrus Olive Oil (for drizzling) Make-Ahead Pozole There is something special about the ritual of preparing pozole from start to finish in one go. It requires patience, planning, and some supervision over stretches of time. That said, there are many times when I need to break up the process and prepare components ahead of time. This allows a big pot of restorative pozole to come together in a relatively short period of time. I’ll do this if we’re driving from L.A. to see family in Northern California. The components start to thaw in the cooler on the drive up, and then just a few steps are needed to finish things up at the end of a long drive day. Everyone can help prep the toppings. The stages look something like this: Prep the Posole: Soak and cook the dried posole. Drain, saving the broth. Cool and freeze the kernels & broth separately until ready to use. Make the Chile-Tomato Concentrate: Create the chile, onion, tomato, cilantro component, pulse with a hand blender, and freeze until ready to use. Finish the Pozole: A few hours before you’re ready to cook, thaw the components and proceed with the recipe and toppings. More Readings on Pozole Warming up to Vegan Pozole by Gustavo Arellano Learn the process of nixtamalizing corn for pozole (Masienda) More Vegan Recipes Vegan “Fish” Tacos Vegan Sushi Vegan Nachos Vegan Ramen Simple Vegan Mayo Vegan Tamagoyaki even more vegan recipes! Continue reading Vegan Red Pozole (Pozole Rojo / Mexican Hominy Stew) on 101 Cookbooks

Toasted walnuts pounded with garlic into a creamy sauce make this pasta easy and exceptional. If you have dried pasta, a few cloves of garlic, walnuts, and black pepper you can make this. The other ingredients - lemon zest, a bit of grated cheese, a finishing cascade of breadcrumbs and herbs are encouraged, but not essential.

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This is the best thing I’ve cooked with the least amount of effort in the past month. Most of my lazy lunches never make it to the site, but this pasta is an exception. If you have a favorite dried pasta, a few cloves of garlic, walnuts, and black pepper you can make it too. The other ingredients – lemon zest, a bit of grated cheese, a finishing cascade of breadcrumbs and herbs are encouraged, but not essential. It’s the kind of meal that checks the box when you’re in the mood for creamy pasta, but no cream is needed. You get rich, nutty, walnut sauce from pounding garlic and toasted walnuts into a paste and thinning with a good amount of salted pasta water. Peak comfort food. What type of pasta to use? I vote for short pasta here, preferably something whole grain and somewhat rustic. The pasta you see pictured is emmer reginetti. I grabbed it on a whim the first time I cooked this and it worked beautifully for this recipe. The way the ruffles catch just the right amount of creamy walnuts is a thing of beauty. That said, play around with different pastas, and experiment with shapes you love. Fusilli might be great, these cavatelli, or even little shells. Variations: – Experiment with other nuts: You might be able to do a nice alternative version of the walnut sauce with toasted almonds, or toasted pecans instead. Or a blend of whatever nuts you have available. I’ve been doing 100% walnuts but suspect using other nuts would be great. The key is seasoning well – salt, pepper, and a bit of lemon juice. Take your time getting this part right. – Add some green! Throw a bunch of broccoli florets or asparagus in to the pasta pot at the last minute to add a veg component to this without getting another pot dirty. We were out of both (yikes) or you would have seen one of them make an appearance here. – Leftovers! Make a quick pasta & bean stew if you have leftovers. Combine the walnut-y pasta with some white beans in a saucepan. Add good tasting broth, heat, season, and add a bit of grated cheese to bring it all together. A handful of well-chopped kale wouldn’t be unwelcome. More Pasta Recipes Homemade Pasta Pappardelle Pici Cavatelli Stuffed Shells Harissa Spaghetti Penne alla Vodka Spaghetti with No-Cook Sauce Pasta with Etruscan Sauce Pasta with Smashed Zucchini Sauce Mediterranean Pasta Salad Baked Ziti more pasta recipes Favorite Pasta Sauces Pesto Five Minute Tomato Sauce Mushroom Ragù Other Favorite Italian Recipes Gnocchi Bruschetta Fregola Sarda Cauliflower Caponata Continue reading Pasta with Creamy Crushed Walnut Sauce on 101 Cookbooks

This deeply flavorful caponata recipe cleverly trades out traditional eggplant for roasted cauliflower and uses an oven in place of deep-frying. The idea comes from Easy Wins by Anna Jones and has become an absolute favorite.

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I tend to think of caponata as a Sicilian medley of the sun-soaked flavors of summer cooked down into a deeply flavorful tangle of ingredients. Rich bursts of eggplant, pepper, tomatoes, celery, zucchini and the like are mixed with an agrodolce (sweet-sour) sauce and enjoyed as an accompaniment or part of an antipasto platter. It’s a classic for a reason. That said, the version I’ve been making the most this year comes from Easy Wins by Anna Jones. Anna’s version is ideal in colder months as it cleverly trades cauliflower for the eggplant and uses the oven in place of frying and I absolutely love this version. Team Caponata So many of the cooks I know love caponata. It’s wildly adaptable, and it just gets better as you let the flavors meld, refrigerated, in the days after cooking. It can be served either warm or room temperature. Let’s say you have caponata in the refrigerator. If you also keep something sparkling to drink, some toasted nuts, maybe a wedge of good cheese, sourdough, etc. you’re ready to host on the fly. A quick spread becomes a breeze to pull off. The Process This caponata is a breeze to make and comes together in a few primary steps. First you roast the cauliflower, celery, and red onion in a bit of olive oil. Once those are roasted they’re combined with the remaining ingredients including tomatoes, capers, olives, and dates (or raisins). Give it all a good stir. The roast in an oven until everything is thick and concentrated. Serve topped with herbs and serve warm or at room temperature. What to Serve with Caponata There are endless ways to enjoy this caponata. Here are some favorites: With bread: If you want to keep it simple, simply serve the caponata alongside good, toasted bread. Or, take it up a notch and make bruschetta – slather grilled bread with a bit of burrata and then top with the caponata. Tossed throughout pasta: This is the ultimate quick meal. Cook a favorite pasta and stir the caponata throughout. Level up by making it with homemade pasta. With Polenta: this is one of my favorite options. I like a bowl of creamy polenta topped with this cauliflower caponata, finished with a showering of grated cheese or baby swirl of creme fraiche and some snipped chives. Savory brunch: As a make-ahead option the caponata is great alongside a frittata and a bunch of potatoes or artichokes. I love it with smashed skillet potatoes, or a big-wedge version of oven fries (dial up the cooking time). With Potatoes in general: Related, there’s something about the way this caponata melds with potatoes that makes it the ultimate cozy, comfort food. It’s great as a topping to piping hot baked potato. Another good option is over mashed potatoes. More Anna Jones Anna is UK-based, but her fantastic books are available in the U.S. as well. And you can follow her for inspiration and recipes on a number of channels! Anna on Substack Anna on Instagram All of Anna’s Books Anna Jones’ California Salad More Cauliflower Recipes Simple Weeknight Cauliflower Roasted Cauliflower with Tahini Pickled Cauliflower Chickpea Cauliflower Korma Beer-Roasted Cauliflower with Pasta Simple Cauliflower Soup Rainbow Cauliflower Rice Bowl all cauliflower recipes Continue reading Cauliflower Caponata on 101 Cookbooks

Inspired by the internet-famous Smitten Kitchen Pizza Beans highlighted in Rancho Gordo’s new book, this wintery version has all the much-loved components - tomato, melty cheeses, and giant beans - along with pumpkin, feta, black olives and kale. A favorite one-pan make and bake meal.

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My favorite photograph in Rancho Gordo’s The Bean Book is of Smitten Kitchen’s Pizza Beans. Pizza Beans are a thing, an all-star recipe that rocked the bean world when Deb posted it to her Smitten Kitchen site in 2017. Ed Anderson’s photo in the book captures everything people love about it – the oozy cheese, the tomatoes, the vibe of rustic decadence. The concept is this: combine the things you love about pizza – cheese, tomatoes, single-pan, etc. – but use beans in place of crust. It’s brilliant. I’ve been doing a fall/winter version of it lately that I thought I’d share here. This version still has all the components that made it famous – tomato, cheeses, giant beans. But I’ve been doing a pumpkin, kale, feta, and black olive version you might get onboard with. Pizza Beans: This Recipe This time of year I like to bolster the tomato base of these beans with crushed, roasted pumpkin. Good, 100% pumpkin from the can works great too. I don’t typically end up using the entire can, but our dog Polly loves to eat any leftover pumpkin, so it’s a win for everyone. Other variables: Feta Cheese: Crumbled feta, preferably in larger chunks, is key. The tomato, big bean, feta trifecta is classic for good reason. It lends a punctuation to the starchiness of the beans and acidity of the tomatoes that just hits perfectly. Beans: The corona beans called for here actually freeze really well, Greek gigante beans freeze nicely as well. So, if you want a recipe like this to come together as low-lift as possible, cook the beans ahead of time. Allow them to cool, and then freeze. I usually do two pounds of dried beans in a big pot in one go. The night before you want to cook the pizza beans, allow the beans to thaw in the refrigerator. Process: here’s the general step-by-step You’re going to cook everything in one pan (above). Any large, oven-safe pan will work. After the beans, vegetables, and tomatoes are cooked, remove from heat and top with a trio of cheeses. Don’t skimp on the feta, it’s my favorite in this recipe. Bake until the cheeses are golden and melted. Serve hot! Here’s a quick video of how it all comes together (below). VIDEO: How To Make Three Cheese Pizza Beans The Bean Book If you’re new to cooking beans, or if you need fresh inspiration, this is your book. It talks through cooking dozens of beautiful heirloom bean varietals, and the recipes are wide-ranging. I’ve written the forward to exactly one cookbook (other than my own), and it was for this one. Steve and I met in the early 2000s in San Francisco when I would haunt the early morning Ferry Building Farmers’ Market. He showed up with his show-stopper heirloom beans and I’ve had a dedicated zone in my pantry for Rancho Gordo beans ever since. Variations My favorite giant bean dish of all time is the one served at NOPA in San Francisco. Food & Wine included it in a feature with Steve forever ago – 2008 (here). Aside from the larger-than-life beans, the magic is the crunchy, toasted breadcrumbs combined with the oregano drizzle. I’ve drizzled today’s pizza beans with the oregano drizzle from NOPA and it’s heaven. I eventually found myself doing a riff on the (above) NOPA beans where the beans are baked in a bright, chunky chipotle tomato sauce, topped with crunchy breadcrumbs, plenty of oozy queso fresco, and an emerald drizzle of cilantro pesto – Giant Chipotle Baked Beans. Play around a bit! More Bean Recipes Slow Cooked Coconut Beans Lemon Gigante Beans Chipotle Baked Beans Pan-Fried Beans with Kale Refried Beans How to Cook Beans A List of Best Bean Recipes Continue reading Three Cheese Pizza Beans on 101 Cookbooks

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

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

A riff on one of my favorite recipes in Andrea Nguyen's Vietnamese Food Any Day - a caramelized tempeh crumble. The sort of thing that immediately becomes the best component in your rice bowl.

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Today’s recipe is a riff one of my favorites from Andrea Nguyen’s most recent book, Vietnamese Food Any Day. It’s a caramelized tempeh crumble, the sort of thing that immediately becomes the best component in your rice bowl. If you’re on the fence about tempeh, this is the place to start. What is Tempeh? Tempeh is a fermented whole food, soy-based, and much loved in traditional Indonesian culture. To make tempeh, soybeans are soaked, partially cooked, combined with a starter, and then spread into a layer to allow fermentation to take place. A lot goes on at this stage, and you can read a more detailed play-by-play about tempeh production here. Soybean tempeh is most common, but other variations are also available. You also might see tempeh combined with other power ingredients like flax, or other grains. Andrea acknowledges that tempeh isn’t a traditional Viet ingredient, but she uses it in banh mi, pho, and crumbles like this one to mimic meat, “when crumbled into small pieces…tempeh absorbs the seasonings well and fries up nicely.” Why Tempeh is such a Power Food Tempeh is widely considered a powerhouse ingredient because it is rich in a good range of nutrients. It also weighs in nicely on fiber, antioxidant, and protein fronts. Add to that the fermentation factor (basically, the fermentation helps with nutrient absorption, and digestibility) and you have a food that is working for you, not against. A lot of people like to substitute tempeh in place of something meaty. For example, this tempeh crumble might take the place of a pork crumble. Here’s where you can find more tempeh recipes, and I also like this list of tempeh benefits on McKel’s Nutrition Stripped Site. More tempeh in 2020! The Tempeh Crumble recipe In Andrea’s version she uses 1/2 cup of chopped lemongrass. The lemongrass adds beautifully fragrant citrus notes, and is one of my favorite flavors. That said, the times I was in a hurry to make dinner, I found myself skipping out on the 1/2 cup of chopped lemongrass (the lemongrass in my yard is crazy tough) and repeatedly making this shortcut version. It uses serrano chiles and extra green onions – still really tasty, just quicker to throw together. Ways to Use the Tempeh Crumble Here (above) you see the tempeh crumble as a component in a rice bowl. The basic components are rice and the tempeh crumble plus what ever is on easy and on hand in the refrigerator or pantry. I grabbed peanuts, some garden lettuces, cucumber, pickled carrots, and avocado. A dollop of guacamole wouldn’t be unwelcome. The crumble would also be great on these Vegan Nachos, in these Garlic Lime Lettuce Wraps, or in place of the tempeh in this Taco Salad. More Tempeh Recipes Orange Pan-glazed Tempeh TLT Sandwich (Tempeh Lettuce and Tomato Sandwich) all tempeh recipes Continue reading Spicy Tempeh Crumble Bowl on 101 Cookbooks

Skipping the turkey? No problem! These vegetarian Thanksgiving recipes are all vibrant, seasonal, crowd pleasers.

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This is the week each year I get asked for vegetarian Thanksgiving recipe ideas, so I thought I’d update my list of favorite recipes and ideas from the archives. I’ve also added a few recipes I’ve come across on other sites that looked exciting. I hope those of you preparing and celebrating have a wonderful Thanksgiving dinner with friends and loved ones. Also, here’s a dedicated selection of vegan Thanksgiving recipes (and suggestions). xx, -h Vegetarian Thanksgiving Main Dishes Any one of these would be a welcome main dish as part of a modern Thanksgiving spread. I usually focus on one vegetarian main dish and then a collection of sides and salads to go along with it. Creating new classics is part of the fun. So anytime someone asks me, “what do vegetarians eat on Thanksgiving?” These are my suggestions. A Rustic Scallion & Chive Panade – A show-stopping centerpiece of a meal. The combination of simmering broth, Gruyere cheese, onions, garlic, chives, and sourdough combine into a decadent pot of savory magic. If you make this you can skip making stuffing. Or make this in place of your classic stuffing. It’s *so* good. Hazelnut & Chard Ravioli Salad – I made this a couple years back, and it makes a great vegetarian main dish. Plump raviolis tossed with toasted hazelnuts, sautéed ribbons of chard, and caramelized onions are at the heart of this ravioli salad recipe. It’s finished off with a dusting of cheese, snipped chives, and lemon zest. You can prepare most of the components ahead of time. These ravioli are stuffed with butternut squash, but use whatever you like. Mushroom stuffed ravioli are great in this dish too. Deep Dish Quiche – A deep dish quiche like this brings drama to any table, and Thanksgiving is no exception. I love this as an option for a vegetarian main dish because it is beautiful, filling, and easy to bake early in the day. A nice slice of this is right at home nestled into a range of Thanksgiving salads and sides. Vegetable Pot Pie – An alternative to the quiche might be this beautiful vegetable pot pie. Made with a flaky, all-butter pie crust encasing a creamy, herbed potato, carrot, pea and onion filling. A homemade savory pie like this is such a treat! Vegan Pozole – This favorite meatless red pozole is grounded with cascabel and chipotle chiles and spiked with citrus olive oil. It’s wonderful for feeding a crowd, perfect addition to your Thanksgiving menu and you can do many of the components ahead of time. Be sure not to skimp on the toppings! Sourdough Galette with Delicata Squash – I love this SO much. It’s a fully loaded winter sourdough galette topped with delicata squash, green chile yogurt, shallots, and scallions. Feel free to swap in another winter squash – butternut squash or acorn squash would both work well. Mushroom Lasagna – Always a crowd-pleaser. This lasagna has layers of a vibrant, hearty and creamy mushroom ragù. There are generous dollops of ricotta and ribbons of silky pasta. The secret ingredient is plenty of grated lemon zest sprinkled into the baking dish. Caramellized Brussels Sprouts & Apples with Tofu – Another favorite way to cook brussels sprouts. Shredded brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup. Vegetarian Thanksgiving Side Dishes Mashed Potatoes – This is the way to do them. Buttery peaks and cloud-like drizzled with a saffron garlic butter, and topped with a toasted almond, coriander, sesame sprinkle. Simple, but with enough of a twist to make them special. You might also play around with compound butters to accent your Thanksgiving mashed potatoes. Baked Mushroom with Miso Butter – Here’s the secret, these are amazing over mashed potatoes. Baked mushrooms are the ultimate low-lift creation. Mushrooms are tossed in a simple ponzu marinade, topped with cubes of butter and citrus slices, then baked into perfection in a hot oven. Vibrant Tasty Green Beans – Or, this one, another favorite green bean recipe and a great alternative to green bean casserole – dill, green beans, leeks, salt and olive oil. That’s it – five ingredients, one skillet – tasty green beans. Nikki’s Sweet Potatoes– Decadent, delicious baked sweet potato recipe made from seven ingredients – sweet potatoes, ginger, coconut milk, shredded coconut, maple syrup, macadamia nuts and a bit of butter or olive oil. Golden-Crusted Brussels Sprouts – These are the best. A quick and easy brussels sprouts recipe that will convert the biggest skeptics. Vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan, dusted with cheese. There’s also an oregano version linked down below. Roasted Delicata Squash – So tasty! Pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds – and a bold miso harissa dressing. Oregano Brussels Sprouts – Pan-fried and then finished with a drizzle or oregano deliciousness, and toasted almond slices. Pomelo Green Beans – A one-pan green bean side with a walnut-garlic dressing and highlighted with pomelo segments. Transform it into an easy main with the addition of some seared tofu or a poached egg. Lentils with Wine-Glazed Vegetables – These simple, wine-glazed lentils, from Deborah Madison, are a long-time favorite. The perfect addition to a Thanksgiving spread. Quinoa Skillet Bread – If you’re ready to switch it up a bit, this is a completely over-the-top alternative to your favorite corn bread recipe. Or, better put – a rustic, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet bread. Spiced Spinach with Walnuts – The gist: a hot pan filled with all manner of things that work well with spinach – toasted walnuts, shredded mint, lemon, a host of spices, and a good amount of leeks that are cooked until silky tender. Miso Sesame Winter Squash – Inspired by a Bryant Terry recipe – roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce. Toasted Pumpkin Seeds – Not a side or a salad, but great on both. You can’t go wrong by having lots of toasted pumpkin seeds on hand for Thanksgiving. Toasted pumpkin seeds are the tiny, edible trophies you get for carving pumpkins and other winter squash. There are a couple of tricks to roasting perfect pumpkin seeds that I talk through. Vegetarian Thanksgiving Salads Broccoli Apple Salad – So good and veggie forward! This is roasted delicata squash and kale tossed w/ orzo pasta & salted yogurt dressing. Raw Tuscan Salad – A red chile spiked, shredded raw kale salad tossed in a vibrant, lemony-pecorino dressing. Heirloom Apple Salad– A favorite Autumn salad. You’re looking at heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is crème fraîche spiked with rosemary, garlic and champagne vinegar. The mix of textures and flavors is magic. A Little Something Sweet A list of vegetarian Thanksgiving recipes isn’t complete with a bit of sweet! Shaker Apple Pie – Sliced apples, brown sugar, and a splash of floral results in a special, Thanksgiving-worthy combination. Pair it with this amazing all-butter, flaky pie crust and you have a beautiful apple pie on your hands. Pumpkin Pie – A classic pumpkin pie recipe with a couple wildcards to make it extra special. The creamy pumpkin custard is made with with a fragrant five spice blend and baked in a flaky, walnut-lined homemade flaky pie crust. And these? They look delicious as well. Jenni Kayne + Daphne Oz + Thanksgiving (The Chalkboard Mag) Kale & Brussels Sprout Soba Noodles (Deborah Madison via Sprouted Kitchen) Coconut Creamed Spinach (Love & Lemons) Green Lentil Soup with Coconut Milk & Warm Spices (Orangette) Continue reading 25 Vegetarian Thanksgiving Recipes on 101 Cookbooks

The combination of simmering broth, Gruyere cheese, onions, garlic, chives, and sourdough combine into a decadent pot of winter magic.

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The panade recipe in The Zuni Cafe Cookbook came to my attention when a friend baked a beautiful double-version of it in an over-sized AGA dutch oven and served it at a dinner party years ago. It was the show-stopping centerpiece of a meal flanked by a beautiful winter green + chicory salad and gem-shaded glasses of wine. The combination of bubbling cubes of brothy bread and caramelized onions silkily merging with molten threads of cheese is knee-buckling. It’s the perfect example of a short list of the simplest ingredients coming together into something much more than then sum of their parts. I’ve baked variations of this panade in the years since, and it never disappoints. It’s endlessly adaptable, meaning that you can add seasonal ingredients to suit your fancy. For example, in my case, I do a vegetarian version by switching up the broth, and I like my onions on the caramelized side of the spectrum. I’ll add whatever sautéed greens or roasted vegetables I have around. Judy also listed a range of ideas and variations in the cookbook, so if you have it (and you should!) be sure to have a glance at those for year-round inspiration. Her original had chard. I use lots of scallions in mine. In short, it’s one of those IYKYK recipes. Molly Wizenberg knew what was up way back in 2005 when she wrote about the Judy panade recipe here. I’m going to dive in and answer a number of questions here that might pop up. The ingredient list for this panade couldn’t be simpler, but the devil is in the details and navigating personal preferences. What Kind of Bread for this Panade? The short answer is a good, chewy artisan sourdough loaf. That said, I will also argue that a lot of this is personal preference. If you bake sourdough at home, by all means, use that. Either one of these choice will likely result in a nicely structured panade with nice distinction between some of the components. The bread choice is such a big deal in this recipe, each one will impact your end result immensely. I learned the hard way when I used a more commercial sourdough loaf to make the panade one night – much finer crumb, less/no chewiness, and I’m guessing it was 100% all-purpose flour. The resulting panade broke down too far, into an unstructured slump. You want the bread to put up a fight and hold a bit of tension. Not go to mush altogether. The best version I’ve made was with a loaf of day-old homemade sourdough made with wild rice in it. Crust or no Crust? There are arguments for both. The panade here retained the crust on the bread cubes. But I’ve done crustless versions before. If you decide you love a super oozy, silky panade, go crustless. If you like your panade to have more structure, keep your crust. Or go 50/50! What is the Best Broth for Panade? We tend to use whatever good-tasting broth we have around or in the freezer (defrost). I love an herby broth for this scallion and chive version, but if you’re in a pinch grab a bouillon cube or two and go from there. Judy uses a chicken broth in her recipe (which doesn’t work for vegetarians), but I’ve had great results with mushroom broth, and corn broth along with roasted cherry tomatoes and goat cheese in the panade. I’ve even used spicy bean broth. Can I use a Different Cheeses in this Panade? You can! I call for Gruyere, but mention in the headnote that one of my favorite versions ended up being a blend of Gruyere, Parmesan, and Pecorino cheeses. I prefer slightly assertive cheeses for the panade, with at least a portion being a cheese that oozes when melted. For example, I wouldn’t reach for a mozzarella – too mild. Can I Make this Ahead of Time? I often make the caramelized onions ahead of time. And then any other fillings that I might be able to pre-roast. Soupy versus Dry-ish Panades Again, this is personal preference. After you bake panade once or twice you’ll start to get a sense of what style you prefer. You can go the soup-is route by adding more broth. Or lean into more of a stuffing vibe with less broth. The recipe below aims to hit the mark where the panade is transitioning from a stuffing-like texture, into silkier magic, not-yet-in-soup territory. This recipe is a warming, hearty, winter warmer. It looks so rustic, but the silkiness down in the depths is what’s incredibly surprising. It’s the ultimate comfort dish that I hope you enjoy as much as I have over the years. Thanks to Jamie & Chanda & Bonni for our SF panade dinners, we miss them (and you) so much! Continue reading A Rustic Scallion & Chive Panade on 101 Cookbooks

A list of Christmas cookies worth their weight in sugar! From gingerbread to classic shortbread, sugar cookies to triple ginger cookies. They’re all festive and fantastic. Happy holidays all!

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It is going to be a big month for holiday baking, and thought it might be helpful to wrangle some favorite Christmas cookie recipes into one spot. Favorite cookies, holiday vibes, one list. Included here is a wide range of cookies. Classic shortbread is my favorite, but decorating simple sugar cookies (pictured above) with icing never gets old. These gingerbread cookies are an annual event around here, and I get emails every year from people who love the triple ginger cookies. And Swedish rye cookies really deliver the winter vibes. You can stamp them into any shape you like, and if you can’t track down rye flour, go ahead and swap in whole wheat pastry flour. Have fun and happy holidays to all! Christmas Cookie Classics Simple Whole Wheat Sugar Cookies – My go-to sugar cookie recipe. The dough is a dream to work with, and these cookies love to be decorated with icing. Gingerbread Cookies – A delicious, traditional tasting gingerbread cookie recipe that includes white whole wheat flour, assertive spices, and less refined sweeteners. They’re the best kind of spicy and very cute on popsicle sticks. Shortbread Cookies – My forever favorite. Buttery, golden, classic shortbread cookies. So simple, and the best cookies on any cookie plate. Hermit Cookies – My friend Sante shared his hermit recipe with me. A simple drop-style, spice cookie loaded with tiny currants, chopped walnuts, and finished with a good smear of icing. Swedish Rye Cookies – Powder-kissed and pretty, these Swedish Rye cookies are perfect for holiday cookie enthusiasts who are after a not-too-sweet, shortbread-style butter cookie made from a Rye flour blend. (pictured above) Triple Ginger Cookies – This ginger cookie recipe is made special with three kinds of ginger and a hint of lemon zest. Cracked and sugar-crusted on the outside, dense and moist within. (pictured above) Itsy Bitsy Chocolate Chip Cookies – The perfect bite-sized chocolate chip cookie. Tiny, thin, golden, crisp, a bit nutty with plenty of shaved chocolate. Sparkling Ginger Chip Cookies – I made these for Lottie & Doof’s 12 DAYS OF COOKIES years ago. They are tiny, bite-sized holiday cookies made with two kinds of ginger and lots of shaved chocolate. The turbinado sugar crust gives them a bit of crunch which is a nice contrast to the ooey-goey chocolate. Limoncello Macaroons – A nice alternative to all of the peppermint and chocolate flavors this time of year. These are golden-crusted, powder-coated, almond-citrus gems spiked with limoncello liqueur. Best Chocolate Cookies – I came across a cookie when I visited Portland, it was a crackle-edged puddle of chocolate with a texture that made me think of the collision between a soft meringue and a fudgy brownie. They are amazing. Downsize them a bit for a holiday cookie plate. The best chocolate cookies I know. Sicilian Pistachio Cookies (Biscotti al Pistacchio)- Charming little bite-sized, powder-coated pistachio cookies inspired by a visit to Mona Talbott’s kitchen and the Rome Sustainable Food Project at the American Academy in Rome. Chocolate Peppermint Bark Cookies – Super decadent. A rich chocolate dough punctuated by generous amount of chopped peppermint bark and mini chocolate chips. Rose Shortbread Cookies – The prettiest shortbread you can imagine. Buttery whole wheat shortbreads fragrant with rosewater, flecked with toasted nuts, and dried rose petals. On the shortbread front, there are also these Pine Nut Rosemary Shortbreads, a twist on the shortbread recipe I included in Super Natural Cooking. Perfectly golden pine nuts and just enough rosemary and lemon zest infuse a buttery sweet dough with fragrance and flavor. I also posted a Hearst Castle shortbread recipe years back – the recipe was the one made in the Hearst Castle kitchen. So much shortbread~! 😉 Peppermint Bark Chocolate Chip Cookies – A great peppermint bark cookie recipe using one of my favorite cookie doughs along with a generous amount of chopped peppermint bark. Hope this list provides plenty of inspiration. Enjoy! Other Holiday Recipes Black Sticky Gingerbread Cake Cinnamon Rolls Sparkling Cranberries Fluffy Vanilla Nougat Candied Walnuts What To Eat Christmas Morning Sparkling Cranberries Cranberry Cake Continue reading 15 Festive Christmas Cookie Recipes on 101 Cookbooks

These lime scones are something special. Made with fragrant Rangpur lime zest and juice, they’re tender and rustic with golden craggy edges and a zest-flecked icing shell on top.

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These scones are inspired by a small Rangpur lime tree I planted in a terracotta pot on our patio. The tree came in the mail, kind of twig-like in a long box, and arrived about four years ago. The harvests are small, but the limes are exquisite, so I like to make everything I do with them count. And *this* is their season – my Rangpur limes are bright orange and ready to be used. I carefully snipped a few from the branches this morning, used a peeler to strip the zest, then squeezed every drop of juice I could. The whole kitchen was perfumed. I baked them into these buttery, golden, citrus-flecked scones. You can substitute a blend of orange and lime. A few scone basics: The foundation of a great scone is a good recipe and cold ingredients. The cold ingredients will make the dough much easier to work with. Avoid overworking the dough, and allow your scones to bake long enough to take on a good amount of color i.e. flavor. No pale scones please. Rangpur Lime Scones: The Ingredients A few words about the ingredients I use here and why. Along with substitution ideas. Flours: Like many of the scones I bake, this one uses a blend of two flours – all-purpose and whole wheat. While most scone recipes use all-purpose flour exclusively, I find that adding a percentage of whole wheat flour is really nice, adding dimension and rustic farmhouse baking vibes. All-white scones often end up tasting too one-dimensional to me now. Buttermilk: The buttermilk brings the tenderness and hint of tang. I use it as the backbone of most of the scones I bake. Sugar: These scones straight from the oven are just sweet enough. Not at all hot on the sugar front. The icing icing is another story, adding an intense layer of sweetness, but you can opt out. Scenario one: stop at the egg wash step for the least sweet version of this scone. Scenario two: sprinkle with large-grain sugar before baking (after the egg wash) for some satisfying sugary crunch with each bite. Or do a mixed bake. Rangpur Lime: You likely don’t have access to Rangpur limes, that’s ok. You can use a blend of 2 parts orange and 1 part lime as a substitute. I have the Rangpur lime tree on my patio, so I suspect I’m one of the few people who have access to *actual* Rangpur limes. Seek them out, buy a tree if you’re in the appropriate zone! I love the flavor – floral, sharp and sour, a hint smoky. They’re not technically limes, but a hybrid between citron and mandarin, but they taste more sour than that to me. I love making ponzu with the juice, and never waste any of the zest as you can see with the scones. Zingerman’s called them the Darling of Citrus, and I bought my little tree from Four Winds Growers. Variations: The recipe below is for the iced Rangpur Lime Scones. But here are a few other tweaks and ideas: Sugar-topped: As I mentioned up above, the recipe highlights the iced version of these scones, but there are times I like to bake a mixed basket, especially if I bake a double batch. If you would like to have a sugar top, before baking, brush with egg wash and then sprinkle generously with large-grain sugar. Another option: you can keep it very simple (photo below) and just do the egg wash before baking. In both these cases I’d double up on the zest in the scone dough. These are both great options because you can enjoy the scones warm from the oven, while the iced scones need to cool before icing. Both are delicious! Dates: These scones are great with a big handful of pitted, chopped dates added to the wet ingredients. Or even better – boozy-soaked dates. A favorite holiday version. Poppy seeds: add 1/3 cup to dry ingredients. Crystalized ginger: adds jolts of chewy ginger sugar. Chop it small and add it along with the wet ingredients. Toasted pecans or almonds: be sure they’ve cooled completely. (Add to dry ingredients) Making Lime Scones (Video) Making Lime Scones By Hand The recipe below assumes you have an electric mixer with a paddle attachment, but making them by hand is also possible and will save you some dishes! To make these scones by hand reference these instructions: Start with the dry ingredients: Mix the dry ingredients well and then turn out into a pile on your counter top. Sprinkle the cold butter across the flour mixture and use your hands to rub the butter into the flour until it is evenly distributed throughout. You can use a dough scraper (or pastry cutter) to chop through the pile a bit and break up any butter lumps. Work quickly, you want the mixture to be sandy, with tiny pebbles. Add wet ingredients: Wrangle the flour mixture back into a pile with a dough scraper and make a well in the middle (the way you do when making homemade pasta). Pour the wet ingredients into the well and use your dough scraper to fold and mix the flour into the wet ingredients. Keep going until there is no dry flour left and a dough has started to form. It should look like this (below) minus the mixing bowl. Shape: Gather the dough into a ball and proceed with the recipe as written – slicing the dough into wedges and so forth. I like to serve these scones with special compound butters and a bit of honey or marmalade. The butter you see below is salted and mixed with more citrus zest. And that’s a honeysuckle jelly off to the side that I think I picked up at Elder Flat Farm Store in Los Alamos, Ca. You can’t go wrong with a honey butter, or spicy hot honey butter. A mixed basket of scones is pictured below. Some with icing, others without. Once the icing sets you don’t have to worry about it smearing. It was cold this morning so it set quickly, in 30 minutes or so, but other days might take longer. More Scone Recipes Blackberry Ricotta Scones Strawberry Scones all baking recipes More Citrus Recipes Shaker Lemon Pie Glazed Lemon Cake Lemony Olive Oil Banana Bread Meyer Lemon Focaccia Limoncello Macaroons Frosty Lime Sherbet How To Use Lots of Citrus Citrus Salt Continue reading Rangpur Lime Scones on 101 Cookbooks

Celebrate Pancake Day in style with our ultimate pancake party planning guide, packed with alternative recipes, tasty toppings and fun activities

Look no further if you’re wondering how to celebrate Pancake Day this year. Shrove Tuesday (4 March) is a day for feasting on your leftover storecupboard ingredients before the start of Lent. What better way to enjoy gorging yourself on tasty treats than surrounded by friends and family? We’ve gathered all the best tips and tricks for throwing a Pancake Day bonanza, from pancakes for alternative diets, sweet and savoury toppings, and crafts and activities to keep the kids entertained. Discover all the pancake recipes you need to enjoy them for breakfast, lunch, dinner and even dessert, without ever getting bored. Dive into our pancakes for dinner recipes and top pancakes to eat for dessert for inspiration. If you’re looking to impress your guests with your fantastic flipping skills, check out our best pancake and crêpe pans tried and tested to avoid embarrassing mishaps. For useful tools, such as a pancake warmer to keep your crêpes toasty, check out our 15 best tools for pancake day. Finally, using wonderfully sourced ingredients makes all the difference in creating these simple staples, so check out our best shop-bought Pancake Day toppings. The base There’s no point covering your pancake with delicious toppings if you haven’t first perfected the batter. Our foolproof crêpe recipe is the best place to start to ensure a perfect pancake every time. The batter is also freezable, so you can whip up a batch and save the leftovers to avoid waste. If any of your guests are celiac or gluten-intolerant, serve them these delicious gluten-free pancakes. They’re equally as simple, but the use of gluten-free flour means no one will have to miss out. For vegan friends and family, we also have many options. Perhaps they prefer a fluffy American-style pancake – our easy vegan pancakes are a hands-down winner. Try our vegan strawberry pancakes for a healthier vegan alternative that’s similar to a traditional crêpe in thickness. Made with soya milk, soya yogurt and spelt flour, you won’t feel any guilt about indulging in these! Toppings Sweet 1. Chocolate-filled pancakes with caramelised banana Create perfect fluffy, American-style pancakes with an oozy chocolate centre by spooning a teaspoon of chocolate spread into the middle of the batter while frying and top with a little more pancake mixture. Top with caramelised bananas and maple syrup. Discover more caramel recipes. 2. Lemon drizzle mille crêpe cake This stunning stacked crêpe cake is perfect for a Pancake Day party showstopper. We love the combination of sweet pancakes and a sharp, creamy, lemony filling. Discover more lemon dessert recipes. 3. St Clement’s pancake topping Treat yourself to a fresh and zesty St Clement’s pancake topping. The balance of sweet and tart lemon curd with a rich orange sauce is deliciously decadent. Discover more recipes that use lemon curd. 4. Crêpes Suzette Caramelise simple pancakes and transform them into a decadent pudding. Heat up sugar in a pan until brown before adding orange juice, orange zest, lemon juice, Grand Marnier and butter. Put your folded pancakes in the pan to coat and warm through. Voilà! Discover more French recipes. 5. Pumpkin pancakes with salted pecan butterscotch Pumpkin purée makes a delicious addition to a stack of fat, fluffy pancakes. Sprinkle with toasted pecans and coat in your homemade butterscotch sauce. If you really feel like spoiling your guests, serve with a spoon of our ultimate vanilla ice cream. Discover more pumpkin dessert recipes. 6. Matcha mille crêpe cake This indulgent crêpe cake layers sweet white chocolate with earthy matcha for a showstopping treat. Surprisingly easy to make and serving up to eight, just remember to allow time for overnight chilling. Explore even more ways to enjoy this vibrant ingredient with our collection of matcha recipes. Savoury 7. Eggs Benedict pancakes Try an indulgent twist on a classic breakfast dish with our eggs Benedict pancakes. Why not watch our video of Tom Kerridge to learn how to poach the perfect egg. 8. Spinach pancakes with harissa yogurt & poached eggs Make these spiced green pancakes with poached eggs – they not only taste great, but boast the added benefits of iron and vitamin K. Discover more spinach recipes. 9. Brie-stuffed pancakes with crispy bacon Achieve the most fantastically cheesy stack with our oozing cheese-filled American pancakes. Topped with crispy bacon, they make a great savoury brunch. Discover more brie recipes. 10. Chicken & mushroom pancake topping If you’re looking for a low-calorie, savoury pancake topper, these creamy chicken and mushroom pancakes are for you. Using ready-cooked chicken breasts means it can be on the table in 20 minutes. Discover more chicken breast recipes. 11. Okonomiyaki Try this Japanese savoury pancake made with cabbage and chunks of pork belly. It’s a great way to use up leftovers. Top with mayonnaise, nori and spring onions for added sauce and crunch. Discover more Japanese-style recipes. 12. Smash burger pancakes Burgers and pancakes—a match made in foodie heaven! Try our savoury pancake burgers, stacked with gherkins, burger sauce and melted cheese. Ready in just 30 minutes, they’re guaranteed to be a family favourite. Activities & crafts Pancake race Why not try this fun pancake race as a competitive way to burn off some of those calories you’ve been guzzling? One idea is to hand the kids some (cooled) pans containing a pancake and get them to race around the garden, flipping them at the start and end. If you’re short on space, you could have a timed competition to see who can get the most successful pancake flips in a minute. Pancake treasure hunt Create a treasure hunt around the house using cut-out pancakes. Give the children a map with clues about where the paper pancakes can be found and watch their imaginations run wild. Egg box crafts After whipping up your pancake feast, you’ll probably have a couple of empty egg cartons. Creating fun egg carton crafts is an excellent way to recycle these. From caterpillars to flowers, we have lots of inspiration and tips in our top 10 egg carton crafts for kids guide. Enjoy this? Check out… How to flip a pancake Best banana pancake recipes Top 10 vegan pancake recipes Our most indulgent pancake recipes How to make the perfect crêpes

A dietitian explains the link between stress and weight gain or loss, including the impact on our hormones and appetite, plus top tips to manage stress levels

Everyone responds to stressful situations in different ways – some people lose their appetite completely, while others crave particular foods or just feel much hungrier than usual. These seemingly simple reactions are caused by a complex set of processes and interactions within the body. We asked dietitian Emer Delaney to explain how stress impacts our hormones, appetite, blood sugar levels and fat accumulation, as well as giving us tips for staying healthy during stressful times. What is stress? Stress is a natural response to the challenges and perceived threats we face in our day to day lives. We all experience stress to some degree. There are many factors that may trigger stress, these include external pressures such as work or family responsibilities, and internal influences including what we eat and how our digestive, immune and nervous systems are working. If you’re feeling overwhelmed, depressed or struggling to cope, help is available – visit the NHS website or speak to your GP. Discover our full range of health benefit guides and top mood-boosting recipes. How does stress affect our hormones? Stress, whether short or long term, may impact your hormones in a variety of ways. During periods of stress, the body triggers the hypothalamus (a small area at the base of the brain) which sends signals to the adrenal glands (which sit on the top of the kidneys) and to the pituitary glands (located in the brain behind the nose). This process releases specific stress hormones including adrenaline, corticotropin-releasing hormone (CRH) and cortisol. What do stress hormones do? Adrenaline is designed to prepare the body for the ‘fight or flight’ response – it does this by increasing blood pressure, heart rate and blood glucose levels. It also moves blood from non-essential organs such as the kidneys and skin, to the muscles and brain. CRH reduces appetite and if this continues long-term the body releases cortisol. Cortisol affects a variety of processes in the body including regulating blood sugar levels and your metabolism. How does stress affect my appetite? The impact of stress on your appetite will vary from person to person and depends on whether the stressful situation is short-lived or long-term. Generally speaking, appetite is reduced in the early stages of stress, because adrenaline causes a breakdown of glycogen in the liver and fat from adipose tissue. This means your body has adequate fuel for the heart and muscles to work – which is useful in a ‘fight or flight’ situation. This results in a decreased appetite as blood is directed away from the digestive system. However, if the stress response is ongoing (such as in cases of long-term daily stress), cortisol levels increase and stimulate your appetite, over time this may lead to weight gain. How does stress affect blood sugar levels? Stress may cause higher blood sugar levels as a direct result of an increased production of the stress hormone, cortisol. The reason cortisol influences the levels of sugar (glucose) in the blood is because it signals the body to break down protein stores in the liver. This process (called gluconeogenesis) produces glucose for the body and, over time, may result in persistent high blood glucose levels. In turn, this puts added pressure on the pancreas to regulate blood glucose levels by producing more of the blood sugar managing hormone, insulin. Eventually, the body may become resistant to insulin – a factor which is linked with type 2 diabetes, gestational diabetes and pre-diabetes. For more information, check out the NHS website to learn more about hyperglycaemia (high blood sugar) and refer to your GP if you are concerned about your blood sugar levels. How does stress affect fat storage? A complex set of interactions that occur in the body between three different organs – the hypothalamus, the pituitary gland and the adrenal glands is known as the hypothalamic-pituitary-adrenal axis (HPA). When this is activated by stress, it has been shown to play an important role in body fat accumulation. On activation the HPA triggers an increase in cortisol production which, in turn, increases appetite and reduces the body’s ability to break down food. If a lot of our weight is carried in the upper body and as abdominal adipose tissue (fat) has a large number of cells, a high blood flow and more receptors for cortisol to attach to, then cortisol may have a greater impact on our metabolism. What are some tips to manage stress levels? 1. Be as active as you can You don’t need to be a member of a gym or leisure centre to exercise – brisk walking outside can be a great option to introduce into your daily life. It helps release endorphins, loosen muscles and relax your mind. 2. Try meditation Meditation can be a useful way to relax and calm yourself during times of stress. It doesn’t need to be for long periods, just taking a few minutes out of the day to switch off is enough to be beneficial. Practising mindfulness may have a similar effect – find out how to eat mindfully. 3. Go decaf If you are sensitive to caffeine, switching to decaffeinated drinks or herbal teas may help you feel calmer and less jittery. Ingredients such as camomile and lavender are often said to promote relaxation – try a few different flavours to find one you really enjoy. Try a cup of lemon & ginger tea, rooibos & pear tea, camomile tea with honey or fresh mint tea. Find out how much caffeine you should drink, here. 4. Pay attention to your diet Make sure you’re eating regular, nourishing meals and aim for a balanced diet. Some people find cooking helps them switch off after a busy day, but others may find it less appealing. If this is the case, try batch cooking at weekends and stock up the freezer with healthy, home-cooked meals that just need reheating. Try our favourite healthy batch cooking recipes. 5. Aim for five Getting your five-a-day shouldn’t be a challenge – tinned or frozen fruit and vegetables are as healthy as fresh, so making a simple swap to these budget-friendly options may be all that is needed. Plus, there’s the added bonus that they won’t go off in the fridge if you don’t feel like cooking. Discover what counts as one portion of your five-a-day, plus cheap ways to increase your intake of fruit and veg. Enjoyed this? Now read… 10 diet and lifestyle tips to help manage stress The benefits of exericse on mental health What is the best exercise for weight loss? Top 20 healthy, mood-boosting recipes What is burnout? How does stress affect your appetite? Share your experiences in the comments below… Emer Delaney BSc (Hons), RD has an honours degree in human nutrition and dietetics from the University of Ulster. She has worked as a dietitian in some of London’s top teaching hospitals and is currently based in Chelsea. 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 health care professional. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information.

Find out how nutritionists approach ‘the most important meal of the day’, from nutrient intake to recipe ideas

If you’re going to choose one meal per day to optimise your nutrition, breakfast would be a good pick. This meal sets us up for the day, ideally providing energy, satiety (a sense of fullness) and an opportunity to take on important nutrients to meet our individual needs. From full English breakfasts to two-minute smoothies, breakfast can be enjoyed in a huge variety of forms. The ideal timing for breakfast also varies, depending on who you ask. Some nutritionists recommend delaying the meal till late morning as part of an energy-boosting diet plan, while others suggest breakfasting soon after you wake. Breakfast and diet are personal, so it’s worth playing around with a few different healthy breakfast ideas so that you can find out what works for you. To give you some initial inspiration, we asked five of our most trusted nutritionists how they approach breakfast, which foods and recipes they eat, and how the meal fits into their day and diet. Kerry Torrens, nutritionist and food writer My top tip is to eat breakfast within two hours of waking. This will help to support a balanced appetite and energy levels. Breakfasts are often carb-heavy, but you should make your first meal of the day a balanced one including protein and fats. Think beyond the classic breakfast options and choose an omelette roll or a burrito. Breakfast – or ‘breaking the fast of the night before’ – replenishes nutrients including your glucose stores, so if you skip breakfast you may end up feeling ‘hangry’. This can impact your appetite later in the day, which may lead you to overeat or to choose the wrong foods. If you struggle to eat first thing, try reducing the size of your evening meal or eat it earlier in the evening so you’ll have more appetite in the morning. Regularly missing breakfast makes it harder to meet your recommended fibre intake and five-a-day minimum intake of fruit and veg. You may also fall short of minerals like calcium and vitamins like those in the B group. Do: Eat within two hours of waking up Take on proteins and fats For more appetite, consider reducing evening meal size Don’t: Regularly skip breakfast Limit yourself to classic, carb-heavy options Kerry’s breakfast recipe recommendation: Black Forest breakfast bowl This Black Forest breakfast bowl is the perfect combination of delicious flavours with nutrient-dense, good-for-you ingredients. The oats and soya yogurt help manage cholesterol levels, while the 85% cocoa chocolate may support mood and gut health. The carbs in this recipe are balanced with protein and healthy fats from the nut butter and seeds. The frozen berries make it a great, budget-friendly option for the winter months, when fresh berries are expensive and possibly less nutritious. Dr Emma Beckett, FOODiQ Global nutritionist and author For most of us, breakfast is the first meal of the day. This means it has two main jobs: to replenish the nutrients and energy used overnight while your body rested and repaired during sleep, and to give you the nutrients and energy needed to get through the rest of the new day (or at least to the next meal). Breakfast should balance these needs with ease and convenience, as mornings are often a busy point in the day. Eat breakfast when it works for you. And, importantly, to start our day out right we shouldn’t hate what we are eating! The basics are getting enough energy (calories), fibre, lots of vitamins, minerals and health-promoting bioactives (which are the parts of foods that are good for us but aren’t essential to survive like nutrients are). Breakfast is a great time to boost our vegetable intake – we don’t have to wait for lunch or dinner. Do: Include some vegetables in your breakfasts Consume enough calories to give you energy for the day ahead Take on health-boosting bioactives (such as the polyphenols found in some berries, nuts and seeds) Don’t: Force yourself to eat breakfast foods that you dislike Worry about the timing of your breakfast Emma’s breakfast recipe recommendation: mushroom hash with poached eggs The mushrooms, tomatoes and herbs in this recipe tick the vegetable, vitamins, minerals, fibre and bioactive boxes with your first meal of the day. For a nutritional bonus, pop your mushrooms out in the sunlight anytime between buying and cooking – they can produce vitamin D, which we normally make in our own skin in the sun. The eggs add more vitamins and minerals plus high-quality protein, while seeds add more vitamins, minerals and good fats. This is a delicious and relatively simple way to start the day – it should take about 15 minutes and is adaptable if you want to add other vegetables or cook the eggs differently. Nicola Shubrook, clinic director and nutritional therapist, Urban Wellness Breakfast should prepare you for the day ahead, hence it is important to choose options that are lower in starchy carbs and not too high on the glycemic index scale, so cornflakes or toast and jam aren’t ideal. Starting the day with a high-protein, high-fibre breakfast will keep your blood sugars stable, preventing any energy crashes or sugar cravings mid-morning, and also improving your energy and concentration for the day ahead. Eat within 90 minutes of waking to optimise blood sugars, and ensure the meal contains a good source of lean protein (e.g. eggs, plain Greek yogurt, cottage cheese, chicken, beans) together with fibre such as fruit, vegetables, oats or sourdough bread. When having bread for breakfast, make sure you eat it with protein (e.g. egg, nut butter, fish) rather than a carb-based topping (e.g. jam, marmalade). If you’re short of time, it is better to have something rather than nothing at all, so grab a piece of fruit and a handful of nuts rather than reaching for a pastry or biscuit. Batch-making recipes such as overnight oats or chia seed pots the night before can give you something convenient and portable, should you need to have your breakfast once you get to your workplace. Do: Include lean protein in your breakfasts Take on plenty of fibre Consider making recipes such as overnight oats the night before Don’t: Eat too many high-GI foods or low-starch carbs Skip breakfast – even when you’re busy Nicola’s breakfast recipe recommendation: scrambled egg and feta hash I love scrambled eggs for breakfast, as they are quick and easy to make, and are high in protein to keep me full until lunchtime. I tend to use three eggs per person, and I add some feta cheese to ensure I get enough protein. In this scrambled egg and feta hash recipe, the added vegetables provide some fibre, so you don’t need bread. I often add a dollop of sauerkraut on the side for extra fibre and gut health benefits. Dr Frankie Phillips, registered dietitian and nutritionist Breakfast is the powerful way to start your day. Done well, it can serve a massive amount of nutrients very easily. There is a wide range of options but my top tip is to make sure you always include some protein, whole grains, fruit and a drink. Together these will help to fill you up, provide at least one of your five-a-day and give some much-needed fibre. Depending on how much time you have, cooked or uncooked breakfast is really worth the investment as you won’t get too hungry before lunchtime. It also saves money as you won’t be tempted to buy a mid-morning snack. If time really is short, a bowl of wholegrain cereal with milk is still a good way to provide valuable nutrients, as most breakfast cereals are fortified with a range of vitamins and minerals. And if you can’t face breakfast before you leave the house, having a box of cereal at your workplace can be helpful. I always make time for a cup of tea or coffee with breakfast. It will give you a boost of caffeine, which can help with alertness and – contrary to popular belief – doesn’t dehydrate you. Do: Eat a combination of protein, whole grains and fruit Perk up with a caffeinated tea or coffee Keep some cereal at your workplace Don’t: Skip breakfast! Frankie’s breakfast recipe recommendation: poached egg One of my top go-to breakfasts is poached egg (or scrambled egg) on multigrain toast, with a few slices of tomato and a glass of fresh orange juice. This meal is especially good for your iron levels, as the vitamin C helps you to absorb iron and make it more available to the body. You might also want to try a simple recipe for overnight oats, which can be adapted to your preferences. Beth Furness, nutritionist, Nutracheck Breakfast is key to a healthy, balanced diet. Starting the day with a well-rounded meal supports cognitive function, replenishes energy stores from a night’s sleep and curbs mid-morning hunger. While some choose to skip breakfast, doing so means missing out on a valuable chance to stock up on essential nutrients that help you meet your daily targets. For example, aiming for at least 30g of fibre daily is crucial for gut health – however, this goal can be challenging without including fibre in every meal. Breakfast provides a perfect opportunity to boost fibre intake. Foods like wholemeal toast, berries, tomatoes and avocados are all great examples of high-fibre breakfast ingredients that can help you reach this 30g goal. To maximise breakfast’s nutritional value, aim to build your meal around a variety of nutrient-dense ingredients. Always include a serving of wholegrains, a lean protein source and a portion of fruit or vegetables. Personally, I enjoy savoury breakfasts and, when I have the time, I like to prepare something warm. Do: Include plenty of fibre, contributing to a 30g daily target Focus on nutrient-dense ingredients such as wholegrains and lean proteins Don’t: Skip this daily opportunity to take on plenty of nutrients Beth’s breakfast recipe recommendation: avocado and black bean eggs One of my favourite breakfasts is this avocado and black bean eggs recipe. It’s packed with fibre and protein, and features some of my go-to breakfast staples – avocados, beans, eggs, and tomatoes – which I often have on hand, making it a convenient choice. I pair it with a slice of rye sourdough toast for a gut-friendly carbohydrate source. It’s a filling and delicious way to stay satisfied all morning.

Does gut bacteria influence your weight? Our expert dietitian explains how having a healthy gut microbiome can reduce the risk of becoming overweight

As we gain more knowledge around the complicated ecosystem of the gut, studies are supporting a link between gut health and weight. We asked dietitian Emer Delaney to explain the science, plus give us her top tips to improve gut health along with her opinion on home microbiome testing kits. Discover more digestive health recipes and tips on everything from probiotics and the health benefits of fermenting to how a low-FODMAP diet may help ease IBS symptoms. What is the gut microbiome and why is it important? The gut microbiota is a complex system made up of the community of bacteria, viruses and other microbes that have colonised the gastrointestinal tract. The terms ‘microbiota’ and ‘microbiome’ are often used to mean the same thing – however, the microbiome refers to the microbes plus their combined genetic material. Given the global obesity pandemic, scientists are starting to look at the possible relationship between our gut microbiota and our weight. Although our knowledge has advanced at pace, we are still only just beginning to understand the role the gut microbes play in our health, including the influence they have on our waist lines. How does gut health affect my weight? The link between the microbiome and weight is a developing field. Recent studies found significant differences in the gut bacteria of lean and obese individuals and their twins. Those who were obese had different gut bacteria than their non-obese twin, and obesity was associated with lower microbial diversity. However, the reason for this is still not fully understood. There have also been animal studies that found transplanting the gut bacteria of obese mice into lean ones caused the lean mice to gain fat rapidly. How might gut health help with weight? Scientists are currently determining whether our gut microbes influence our appetite and, if so, whether by controlling our gut microbes we might find an effective tool to aid weight management. One research team concluded that gut bacteria may play a part in controlling when and how much we eat. They found that gut microbes produce the hormones needed for appetite regulation 20 minutes after being given nutrients. Other research highlights the importance of probiotics and prebiotics in their ability to influence our food consumption. However, more clinical studies are needed to determine what is the optimal amount required for long-term weight management. What can I do to improve my gut health? Getting your five-a-day of fruit and veg is important but recent studies suggest increasing the variety of the plant foods you eat may deliver even more benefits. Those who eat a greater variety, with the optimal thought to be 30 plants per week, appear to enjoy an increase in the diversity of bacterial strains in the gut. These strains are likely to be the beneficial varieties. Their presence in the gut increases the production of healthy chemicals, including short chain fatty acids, which may support our brain and nervous system, immune function and protect us from metabolic disease that can lead to weight gain. Eating a diet rich in fibre from fruit, vegetables, wholegrains, beans and pulses supports gut health because bacteria in the gut break it down, and this stimulates their growth and numbers. One study found a diet high in fruit and vegetables prevented the growth of strains of bacteria that have been linked to cardiovascular disease. Other studies concluded that apples, Jerusalem artichokes, almonds and pistachios increased the beneficial bifidobacteria, which help prevent intestinal inflammation and improve gut health. Fermented foods are rich in gut-friendly probiotics and will be beneficial addition to your diet if you’re looking to increase in the diversity of bacterial strains in the gut. Healthy fermented foods include sauerkraut, kombucha, kefir and kimchi, along with yogurt, miso, sourdough and apple cider vinegar. Read about the health benefits of fermenting and see our fermented food recipes for recipe inspiration. Do home microbiome test kits work? Home microbiome test kits that require you to send a stool sample to be analysed in a laboratory claim to help you understand the make-up of your unique gut microbiome. There is an increasing interest in this form of testing and how the results may influence your health – however, there is no standard testing method and no quality control. Furthermore, scientists don’t yet know what actually constitutes a ‘healthy’ gut microbiome. It is important to appreciate that your gut microbes change regularly in response to diet, sleep, stress, travel and exercise and, as a result, you might achieve different test results on different days. Testing kits claim to provide a snapshot of your ‘core’ microbes – however, these may still change due to the factors mentioned above. Still interested? Check out our review of the best personalised nutrition test kits. When should you see a specialist? If you are concerned about your gut health, I would recommend speaking to your GP – especially if you have been feeling unwell for a prolonged period of time. Certain conditions are referred to as ‘red flags’ and require immediate action to be sought. These include: blood in the stool or urine stools that are lighter or darker than normal unintentional weight loss persistent vomiting iron deficient anaemia Overall, does gut bacteria influence your weight? There is a growing body of research which support a link between gut health and weight. Scientists are currently determining whether our gut microbes could influence our appetite and our food consumption – however, more clinical studies are needed to confirm this. For anyone looking to lose weight and manage their weight over the long term, a diet rich in plant foods and fermented foods may help to increase the number and diversity of bacteria in the gut, which may aid weight management and contribute to our overall health. Check out our health and nutrition page for more recipe inspiration, health benefits guides and advice on special diets. Find out more… How does diet affect gut health? What are probiotics and what do they do? What is a plant-based diet? Gut health: what does it really mean? Best probiotic supplements This article was last reviewed on 16 April 2024 by Kerry Torrens. Emer Delaney BSc (Hons), RD has an honours degree in Human Nutrition and Dietetics from the University of Ulster. She has worked as a dietitian in some of London’s top teaching hospitals and is currently based in Chelsea. All health content on goodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information.

Food fraud is on the rise, from olive oil to tomato purée. But what's driving this increase and how can you tell if you're eating the real deal?

When you hear ‘fake food’, you might imagine the hugely successful Netflix TV series Is It Cake? where contestants have to guess whether random objects – including handbags, vegetables or cheeseburgers – are made of cake. But actual food fraud is far less entertaining. It means some products on our shelves are mislabelled, blended or bulked out with cheaper ingredients, or could even contain substances that are harmful to our health. Fake food now costs the UK economy up to £2 billion a year, and some experts say it’s costing the global economy $40 billion every year. Find out what’s behind the worldwide rise in food fraud and the five most common fake foods to watch out for. What is food fraud? In technical terms, food fraud is “the intentional misrepresentation of the true identity or contents of a food ingredient or product for economic gain”. In plain English, this means deliberately adding, removing or replacing ingredients, using illegal processing methods and/or making misleading claims on the label (such as where it’s from or the percentage of a certain ingredient) to increase the price. You may have seen news stories about rotting meat being mixed with fresh and then repackaged, counterfeit vodka, olive oil gangs or fake honey flooding the market. These are all examples of food fraud, and they’re becoming increasingly common. Why is fake food on the rise? Between 2016 and 2019, the number of suspected food fraud cases in the EU increased by 85%. And industry experts say numbers will keep rising worldwide. According to The Financial Times, higher food prices are tempting more criminals to pass off cheap or contaminated foods as better-quality versions. These price rises are driven by mounting stresses on global supply chains, such as the war in Ukraine and the effects of climate change on harvests, like drought and wildfires. Food safety expert Professor Chris Elliott told industry publication The Grocer that one of the biggest issues fuelling food fraud is the “Wild West” of online shopping, that has very few regulations. When we can’t find what we want in supermarkets, many of us buy it online, but “they can basically sell whatever they want,” he says. The top 5 fake foods Unless you have a testing laboratory at home, it’s hard to know if you are buying counterfeit foods. To help protect you, here are the top 5 fake foods on the market – and the key signs to look out for. 1. Tomato purée A December 2024 BBC investigation recently discovered a number of UK supermarkets were selling ‘Italian’ tomato purée that appear likely to contained tomatoes grown and picked in China using forced labour. Although their labels claimed the purée was Italian, tests showed they were likely made from tomatoes grown in the Xinjiang region, an area linked to forced labour using detained Uyghur and other Muslim minorities. Most of the purées found to contain Chinese tomatoes were supermarkets’ own-label versions, including Morrisons, Tesco and Waitrose – although the supermarkets say their own tests show no trace of Chinese tomatoes. But all those by top Italian brands and some stores’ own-label purées (Sainsbury’s and Marks & Spencer) contained only Italian tomatoes. Make sure you’re buying genuine Italian tomato purée by sticking with reputable Italian brands, or look for products that have DOP or POD on the label. This stands for Denominazione di Origine Protetta or Protected Designation of Origin and shows that products are grown and made by local producers. 2. Olive oil Rising olive oil prices, driven by a global shortage of olives following extreme weather events, have created a huge black market in fake olive oil. In the first few months of 2024, the EU already had a record number of potential olive oil fraud and mislabelling cases – and numbers are expected to keep increasing. Extra virgin olive oil (EVOO) is particularly at risk due to the higher prices it commands. Police across Europe have uncovered several criminal networks passing off lower grade olive oils, or other plant oils like sunflower oil, as EVOO, or olive oils bulked out with unsafe ingredients, such as lamp oil, or low-grade pomace olive oil. To guarantee you’re buying genuine ‘liquid gold’, look for PDO or PGI (Protected Geographical Indication) on the label. You could also buy it from smaller producers who can very easily trace the origins of their olive oil. Sounds like the perfect excuse to pick up a bottle direct from a producer on your next holiday. 3. Honey You may be eating fake honey without realising. The Honey Authenticity Network recently discovered that 90% of the honey they tested on UK supermarket shelves contains cheap syrup, while a 2018 study looking at honey samples taken from around the world found 27% were bulked out with lower-grade ingredients. Research shows honey is often diluted with glucose, sugar or corn syrups – a process known as ‘honey laundering’ – while labels may claim it’s from a different country to where it was really produced, or it could be made in a number of different locations and then labelled as the product of one country. Protect your toast from counterfeit honey by buying from reputable brands and check the label to see if it contains extra ingredients and where it was produced. You could also search for local beekeepers to buy your honey directly from them. 4. Herbs and spices Those tiny packets of herbs and spices are one of the biggest food groups targeted by fraudsters. The US Food & Drug Administration (FDA) warns that saffron – one of the most expensive herbs in the world – is often bulked out with cheaper plant stems, while studies have found ground black pepper could also contain papaya seeds, millet or even twigs! Fake vanilla pods (stripped of their seeds) or ‘real’ vanilla extra that’s really synthetic vanillin, are also becoming more common. But some counterfeit spices pose a serious risk to your health. In America, the FDA has discovered cases of lead-based food colourings or industrial dyes linked to health issues like cancer, added to various spices including chili powder, turmeric and cumin. To avoid being duped, go for the whole versions of herbs and spices – like cinnamon sticks or whole black pepper – and check the country of origin on the labels. 5. Fish and seafood Most cases of fish fraud involve mislabelling, where cheaper species are passed off as more expensive species – rockfish or other types of snapper are often sold as red snapper. A Guardian investigation in 2021 revealed around 35% of seafood samples taken from restaurants, fishmongers and supermarkets worldwide were mislabelled. The UN’s Food and Agriculture Organization warns of prawns being injected with gels to make them weigh more and look more appealing but these aren’t designed to be eaten, posing a risk to our health. There’s also evidence of highly toxic pesticides being poured into the sea to catch fish, and formaldehyde used to preserve seafood. That said, when it comes to UK supermarket fish standards, they are higher than what you might eat in a restaurant or takeaway. If you’re ordering fish in a restaurant, ask questions about how fresh it is or where it was caught. Try to buy seafood from your local fishmongers and check for any certifications, like the Marine Stewardship Council or The Soil Association for organic fish. And remember; if something seems too cheap to be true, it’s probably fake.

With a variety of causes for this common problem, it’s worth checking whether what you eat might be having an impact

Erectile dysfunction is a common issue, and over half of men between the ages of 40 and 70 experience some form of it at some point in their lives. Erectile dysfunction can be categorised in two ways: you’re unable to get an erection, or you’re unable to keep an erection long enough to have sex. Despite it being common, it doesn’t stop many feeling embarrassed by it, especially when they can’t figure out the cause. And the psychological effects can be as difficult as the physical, especially when stress, anxiety or embarrassment can potentially exacerbate the condition. So, what causes erectile dysfunction? Failing to keep an erection could be caused by external factors such as tiredness, stress or drinking too much alcohol, or it could be caused by other conditions including obesity, high blood pressure or cholesterol, diabetes, anxiety and depression or hormone-related issues. What you eat could be at play, too. After all, your diet directly impacts your cardiovascular health, hormone levels and overall wellbeing, so may well have a significant role in erectile dysfunction. Can what you eat impact erectile dysfunction? “Having a habitual diet high in processed foods and low in nutrients, and being overweight, can increase your risk of erectile dysfunction,” explains registered nutritionist Jemma Joel. “A poor diet can impact blood flow and hormone levels, while being overweight contributes towards hormonal imbalances, poor circulation and increased risk of chronic disease, which can all impact erectile dysfunction.” To break it down further, a poor diet consisting of over-processed foods can impact the body in two ways when it comes to erectile dysfunction: causing obesity and affecting cardiovascular health. Erections depend on proper blood flow to the penis, which is regulated by the health of blood vessels. A poor diet, especially one high in saturated fats, trans fats and cholesterol, can increase the risk of plaque (deposits in blood vessels) building, potentially causing clogged arteries and reducing blood flow. All of which can contribute to erectile dysfunction. A high-sodium diet can contribute to high blood pressure, which again can damage blood vessels and impair circulation, leading to erectile dysfunction. In fact, studies have found that men with cardiovascular disease are up to three times more likely to develop erectile dysfunction. Obesity is a likely contributory factor, too. Excess body fat reduces testosterone levels which can lead to hormonal imbalances that impair sexual function, while increased inflammation can damage blood vessels and contribute to vascular issues. The 6 worst foods for erectile dysfunction With that in mind, there are foods that can have a larger impact on erectile dysfunction, according to Joel. “Processed foods, processed meats, trans fats, sugar and refined carbohydrates can lead to poor blood circulation, inflammation and hormonal imbalance,” she explains. In short, eating too many unhealthy foods that cause high cholesterol, blood sugar and obesity can impact blood flow, and therefore your ability to maintain an erection. So, if you are struggling with erectile dysfunction, it might be worth considering if you’re consuming too much of the following: Sugary foods and drink: high sugar intake can lead to obesity, insulin resistance and type 2 diabetes, and can impair blood flow. Processed meats like bacon and sausages that are high in saturated fats and sodium can contribute to cardiovascular problems and reduced blood flow. Fried and fast foods that are high in trans fats and refined carbs can increase cholesterol and inflammation, damaging blood vessels. Refined grains like white bread, pastries and rice can cause blood sugar spikes leading to vascular damage and increased risk of diabetes (which has been found to increase erectile dysfunction). High-sodium foods like processed snacks can increase blood pressure, potentially affecting erectile dysfunction. Excessive alcohol can cause toxic effects on the liver, hormones, and blood vessels, which can impact erectile dysfunction. 6 foods that can help against impotence So, what about the foods that can improve erectile dysfunction? Not only is eating a healthy and balanced diet great for your overall health, but specific nutrients can help towards improving erectile dysfunction. “Healthy fats, leafy greens, nuts, fish and wholegrains can all improve blood flow, reduce inflammation and support hormone balance which is important for avoiding erectile dysfunction,” explains Joel. “Plus, there are a few specific nutrients that have been linked to supporting blood flow, testosterone production, nerve health, and sexual function too, all of which can improve erectile dysfunction. These include L-arginine, zinc, vitamin D, vitamin B12, omega-3s, flavonoids, and magnesium.” Here are some healthy foods to think about incorporating into your daily diet: Leafy greens are packed with nitric oxide which relaxes blood vessels and improves blood flow to the penis. A study found that increasing dietary nitrates improved erectile function in men with mild erectile dysfunction. Berries are high in flavonoids which improve blood vessel health and reduce oxidative stress, and a study by Harvard University and the University of East Anglia found that those who consumed the most flavonoid-rich foods (including berries) had a 14 per cent lower risk of erectile dysfunction. The same study also noted citrus fruits as having the same impact. Fatty fish like salmon, mackerel and sardines are high in omega-3 fatty acids which improve blood circulation and reduce inflammation. And while there isn’t a direct link between consuming fatty fish and better erectile function, The American Journal of Clinical Nutrition found that men with diets high in omega-3 had better vascular function and reduced cardiovascular risk, both of which are crucial for preventing erectile dysfunction. Watermelon, which is rich in citrulline, an amino acid that converts to arginine, which helps produce nitric oxide and improve blood flow. In one study, men with mild erectile dysfunction who took citrulline supplements experienced significant improvements in erectile function. Nuts and seeds which contain arginine, an amino acid that boosts nitric oxide production, and zinc, which supports testosterone levels may help. In a 2019 study, men who added 60g of mixed nuts (including walnuts and almonds) to their diet for 14 weeks experienced improved erectile function. Olive oil, a key component of the Mediterranean diet, supports cardiovascular health and reduces inflammation. And a study by the University of Athens found that men who consumed olive oil regularly had a 40 per cent lower risk of erectile dysfunction compared to those who did not. So, while an overhaul of your diet isn’t directly going to cure any erectile dysfunction, the benefits that specific nutrients or healthier eating can have on potential causes of ED is significant. After all, healthier eating can improve your cardiovascular health and help manage obesity, both of which can cause erectile dysfunction. And that’s without mentioning the impact long-term lifestyle changes can have on things such as improved blood flow, reduced inflammation and your general sexual health. And you don’t need to suffer in silence. Remember, erectile dysfunction is common and, alongside lifestyle changes, speaking to your GP can help. Other non-lifestyle treatments can include medications (like Viagra), hormone therapy and even counselling if your erectile dysfunction is caused by stress and anxiety. And who knows, perhaps small diet tweaks are all you need to boost your sex life. 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.

Research shows reducing our meat intake to 50g a day can dramatically reduce our carbon emissions. So how easy is it to stick to a low-meat diet?

If you’ve always been intrigued by the idea of Veganuary, but giving up all animal products for an entire month feels like a step too far, let me introduce you to the ‘low-meat diet’. Scientists at Oxford University recently discovered that if heavy meat eaters – those eating 100g of meat a day – reduced their intake by half, this saved the same amount of carbon emissions as taking eight million cars off UK roads. As a meat eater, I was intrigued to find out if cutting my consumption down to 50g a day would be easy to do. And could I keep it up for a week? Why follow a ‘low-meat’ diet? If you eat meat, your diet has a huge impact on the environment. We know that livestock (cows, pigs, chickens, etc) account for 11.2 per cent of all the greenhouse gases produced worldwide, while meat also has a giant water footprint; it takes 15,400 litres of water to produce just 1kg of beef, for example. But what about your personal impact on the planet? Professor Peter Scarborough, who led the research, explains that this is the first study based on real people’s diets rather than abstract models. He says, “We looked at the diets of 55,500 adults in the UK and divided this up into: heavy meat eaters (100g a day), medium meat eaters (50-100g) and low meat eaters (50g); fish-eaters; vegetarians; vegans.” The results were shocking; a meat-eater’s diet led to 75 per cent more carbon emissions, water pollution and land use than a vegan’s. And when a high-meat diet was compared with a low-meat diet, there was still a 30 per cent difference. I eat meat four times a week, sometimes twice a day, so I’m definitely eating 100g a day – if not more. This new study was a wake-up call, and it gave me the push I needed to cut down my meat consumption. How much is 50g of meat? This was the first thing I needed to work out: what does 50g of meat look like? In keeping with the study, I included all animal meat – chicken, pork, lamb and beef – but not fish or seafood. I also included processed meats, such as sausages, bacon and chorizo. And I was amazed at the miniscule amount I was ‘allowed’. An average 50g portion of meat is approximately: • 1 thick slice / 2 very thin slices of roast beef • 1.5 chipolata sausages • 2 slices ham • 2 rashers bacon • 10 thin slices chorizo • 3.5 tablespoons cooked mince • 1 small, thin burger patty • 1 small skinless, boneless chicken thigh • 1 small chicken mini fillet • 1/2 small pork loin steak I realised not only how tiny an amount 50g was, but also how little 100g a day is – even though this counts as a high-meat diet. Dr Elisa Becker, a psychologist at Oxford University who specialises in behaviour changes to help people reduce their meat intake, says, “It is quite a shock to see that such a small amount of meat already has such a big impact on the environment.” It was definitely time to change my meat-eating habits. How hard could it be to eat 50g a day for seven days? Narrator: She did not, in fact, find it easy. The lows of a low-meat diet… For the first few days, I was totally happy – my breakfasts stayed the same (toast, porridge or yoghurt and fruit) and I’m a big fan of a jacket potato with beans and cheese or a falafel wrap for lunch. But as the week went on, I became more frustrated with my meat ‘rations’ for my evening meals. One and a half sausages doesn’t make a proper dinner, and a small chicken thigh only stretches so far – even shredding it into a soup. I didn’t want to rely on meat-free substitutes like burgers or mince either, as they’re also ultra-processed foods. I wondered if I could ‘save up’ my 50g daily allowance for something like a fry-up or a roast dinner. “Oh, I think that’s definitely allowed!” says Dr Becker. “Even people who eat a lot of meat don’t always have 100g a day; some days they eat more and on others, much less. It makes sense to have one or two meat-based meals a week, rather than eating two rashers of bacon a day.” Knowing I could add up my daily allowance would make planning my meals a lot easier, and this spurred me on to finish the week. …and the highs Taking Dr Becker’s advice on board, I had a meat-based meal (pulled pork and a chicken curry) on two nights, then made plant-based versions of classic meat meals, like veggie chilli, for the rest of the week. I also enjoyed finding new fish recipes to cook, having completely forgotten about seafood in my sulk over how little meat I was allowed. Changing my mindset to see that I could eat 350g of meat a week – around 2 chicken breasts, 2 small fillet steaks, or 3 large sausages and 2 thick rashers of bacon – rather than 50g a day, felt far less restrictive. This meant I was essentially eating a flexitarian diet but I made sure I stayed within the low-meat guidelines. Once I stopped thinking about what I couldn’t eat, and focused on what I could eat instead, I found it was possible to continue following a low-meat diet. But it did take a significant shift to start seeing meat as an additional extra rather than the basis for most of my main meals. Sticking to a low-meat diet Professor Scarborough says it’s not surprising I found the experience tough going. “We know that even people who really want to reduce their meat consumption find it difficult as our policies, food settings and society is set up in many ways to promote meat eating,” he says. “Our only hope of making big changes to the environmental impact of our diet is for governments to implement policies that make sustainable diets easier for people to choose and maintain.” In other words, don’t beat yourself up if you have tried and failed to go vegan or vegetarian in the past; your willpower isn’t to blame when our food system is designed around meat eaters. Having reduced my meat consumption for a week, I know it’s not easy but I now feel more confident that I can keep it going. Following a low-meat, rather than no-meat, diet means I can reduce my impact on the planet without feeling hard done by. I may not have done Veganuary this year, but Meatless March is looking much more likely. 5 top tips to eat less meat Want to start eating a low-meat diet? Check out Dr Becker’s expert tips: Focus on reducing your red meat intake first. It’s the most damaging to our health and the most damaging to the environment, so giving it up first will make the biggest difference. Giving up red meat can also help you give up other meats. Research shows the effort you first make to give up red meat isn’t as much when you want to stop eating others. So, if you can quit steak, it becomes a lot easier to give up bacon, then chicken, and so on. Change your own food environment to avoid straying from your good intentions. Use up the meat products in your fridge or portion them up and freeze for later so you can start with a clean slate. Plan your meals in advance. This stops you shopping when you’re experiencing a meat craving and are more likely to put it in your basket. Stick with it. Research shows 81 per cent of those taking part in Veganuary maintain a ‘dramatic reduction’ in their meat consumption six months later. My own research has found that even if people don’t stick to their no-meat diet completely, they still reduce their liking of meat after just one month.

Boost your digestion with our favourite gut-friendly comfort foods that are perfect for cold winter nights

Winter is the season for cooking cosy comfort foods at home, but if it was a New Year’s resolution to be more conscious of your gut health, these recipes are here to help. From adding extra fermented ingredients to upping the fibre or veg, these comfort foods are all gut-friendly and perfect for cold winter nights. For more like this, check out our gut-friendly vegan recipes and our budget comfort food guide. 1. Spicy chickpea stew Make a filling meal that encourages healthy gut bacteria with this chickpea and cauliflower stew. A valuable plant-based protein, chickpeas are full of fibre and a great way to bulk out a veggie meal – here they’re simmered with peppers and fragrant spices. Serve over the herby couscous for a warming winter dinner. Discover more chickpea recipes to use this nutritious storecupboard staple. 2. Fragrant spiced chicken with banana sambal Serve with the fruity sambal for extra plant foods and brown rice for a high-fibre side. 3. Miso & butternut soup Curl up with a bowl of this cosy soup on cold nights or for an easy gut-friendly lunch. It delivers all five of your five-a-day in one go, including vitamin-dense butternut squash and kale. The soup is blitzed until silky smooth and sesame-dressed kale adds some crunch on top. Miso paste (made from fermented soybeans) contains millions of beneficial bacteria, which support a healthy gut and good digestion, as well as adding umami depth of flavour. Got a jar of miso paste to use up? Check out all our miso recipes for ideas, from noodle salad to steak and pancakes. 4. Sweet potato shepherds pie Shepherds pie is a winter classic, but this equally comforting version has been given a healthy makeover. Vibrant sweet potato is used for the fluffy topping and lean lamb mince underneath is bulked out with lentils (fibre promotes the growth of beneficial gut bacteria) and swede for an easy way to get extra veg into a family favourite. See more healthy family meal ideas, including curries, stir-fries, traybakes and more. 5. Kimchi jjigae Fermented foods are great for gut health and tangy kimchi is the star of the show in this Korean stew. A popular comfort food in Korea, it’s spicy, warming and can easily be customised to suit your favourite flavours – try swapping the pork belly for tinned tuna or adding extra veg that need using up. See our quick kimchi recipe to have a go at making your own. Check out more comfort food recipes… Healthy comfort food recipes Vegetarian comfort food recipes Top 20 pasta bake recipes 10 healthy comfort food snacks 17 freezable winter dinners

Trying to trim the cost of your food shop each week? Make sure you're not falling for supermarket tricks that make you spend more

Are you trying to trim the cost of your food shop each week? Food prices are high and it’s easy to feel like the cost of your ingredients goes up every time you shop. To save money, make sure you’re not falling for supermarket traps that push up the price of your haul. Shopping savvily and keeping an eye out for hidden bargains can quickly ensure you pay less for the same shop. Even small savings can quickly add up on items you buy every week. Here’s eight supermarket tricks to be aware of – and how to avoid them so that you can save money. 1. Missing out if you’re not a member Don’t pay higher prices for everyday items just because you’re not a member of a supermarket loyalty scheme. All of the major supermarkets have loyalty schemes that claim to offer lower prices simply by joining (although these are sometimes contested!), from Sainsbury’s Nectar to Tesco Clubcard. Make the most of these and supermarket apps that can save money and give you rewards, too – from free fruit at Lidl to money added to a cashpot on the Asda app. 2. Hidden own-brand items Make sure you have a good look around when you do your next supermarket shop. Supermarkets tend to stock mid-price and premium brands directly in front of you at eye level in order to catch your attention, with budget and own-brand items hidden further down at the bottom of the shelves. Small savings from ‘downshifting’ (moving from branded to budget ranges) can quickly add up, especially on items you buy regularly. For example, the cost of a 400g tin of tomatoes in Sainsbury’s can vary from 39p for Stamford Street Co. (Sainsbury’s budget range) to £1.50 for Mutti. 3. Bargains in unexpected aisles If you’re always going to the same spots in the supermarket to buy your favourite ingredients, you could be missing out on bargains. Visit the world food aisles of larger supermarkets, where you’ll often find cheaper versions of key staples, such as rice, tinned tomatoes, coconut milk, noodles or spices. Explore thoroughly to find the best deals. 4. Keep an eye on packaging sizes Size can sometimes be deceiving, especially compared to prices. Compare prices per 100ml or 100g – price labels usually have this information and this can show you what’s truly the best value. This can be particularly helpful when branded items are on sale, as you can establish whether you’re actually getting a good deal. 5. Multi-buy deals make you spend more Some deals are worth it; others are not. Knowing the difference can save you money. Is ‘buy one get one half price’ truly a bargain if you can’t eat it all in time? Supermarkets use deals to get you through the door, but these can encourage you to buy more than you need and can lead to food waste. The best-value offers are on long-shelf life items or products that you know you’re going to need to buy again. For example, multi-buy deals on toothpaste are a good way to save money as it will last and is a guaranteed repeat purchase, whereas buying two large punnets of strawberries that may go off before you can eat them all means you’ll spend more and waste your money. 6. Convenience stores have higher prices than bigger stores If you’ve got the time and flexibility, you can save money by shopping at larger stores rather than convenience small branches such as Locals or Express stores. In 2024, a study by Which? found that the cost of a food shop in a convenience store can be 20% more expensive than in larger supermarkets. The biggest price differences included a tin of Morrisons own-label chickpeas costing 104% more in a convenience store and Mr Kipling Bakewell slices costing 54% more in a Tesco convenience store, compared to larger branches. Try planning ahead so you can stick to one weekly shop in a larger supermarket rather than daily top-ups in small stores where price increases can quickly add up. 7. End-of-aisle temptations Supermarkets use the end of aisles to promote ‘special offers’ (not necessarily deals). Often these are branded, more expensive items and positioned at the end of the aisle to encourage impulse buying. Make sure you shop with a list so you don’t get lured in by these treats, or racks of treats positioned next to the tills. Don’t shop when you’re hungry, either! 8. Clever layouts Stores are cleverly designed to keep you inside longer and maximise your spend. Treats and impulse buys are stocked near the front of store, meaning it is easy to add extra items to your basket that you may not need. In contrast, essential items such as milk and bread are placed at the back of the store, keeping you in store longer and forcing you to pass tempting displays of other products on your way. Go shopping with a list so you have a clear plan of what you’re looking to buy.

Feeling like you're lacking focus or suffering mental fatigue? A neurologist and gut health expert explain how what you eat can affect your brain

Brain fog is a recurring problem for 39 per cent of Brits, manifesting as a range of symptoms including forgetfulness, slower thinking and a clouded mental state. In many cases, it’s difficult to cure the root causes of brain fog, or even to identify them. But it’s well known that the food we eat affects our brains. The right ingredients might even boost your brainpower or improve your memory. So how can diet help with brain fog specifically? Which foods should you eat to improve brain fog symptoms? We spoke to a neurologist specialising in brain fog and a gut health expert to bring some much-needed clarity. What is brain fog? …wait, what was the question? If you’re having memory problems, or if you’ve become more prone to confusion or ‘fuzzy thoughts’, then you might be experiencing brain fog. The NHS defines brain fog as a range of symptoms, rather than a specific medical condition. “Brain fog is a general term that refers to a collection of symptoms that affect attention, memory, learning, processing speed, language, spatial navigation and executive function leading to a loss of mental clarity and mental fatigue,” says Dr Sabrina Brennan, a neuroscientist and author of the book, Beating Brain Fog. Some of these symptoms are familiar experiences – forgetting words, struggling to concentrate, bumping into things, and so on. If you only experience them from time to time, there’s probably no cause for concern. “Brain fog is different to these short-term disruptions, because it is persistent, occurs regularly and can interfere with the quality of your life, your relationships, and your work,” says Dr Brennan. Despite its association with COVID-19, clouded consciousness is nothing new. According to the OED, there’s evidence that ‘brain fog’ has been discussed since as early as 1853. What are the main causes of brain fog? There are many reported causes of brain fog, including: Minor head injury Illnesses such as COVID-19 Auto-immune conditions Menopause Anxiety Depression Stress Nutritional deficiency Medication side-effect Gluten consumption (among those with coeliac disease) “Brain fog is not a disease, disorder or diagnosis; rather, it is a sign or a symptom of an underlying cause,” says Dr Brennan. “I see brain fog as a sign that something is amiss. It’s a signal to take action.” Does your diet impact brain fog? One action you can take to alleviate brain fog symptoms is tweaking your diet. Certain nutrients influence brain function by acting on molecular systems and cellular processes within our grey matter. Some foods can also manage conditions associated with brain fog – as seems to be the case with omega 3-rich walnuts and depression. Given their effects on the brain and underlying health conditions, eating the right ingredients could alleviate brain fog symptoms in some cases. And on the flipside, eating too little of certain nutrients could cause or aggravate brain fog. Eating for better gut health may also have a role to play in combating brain fog. Your gut is filled with nerves, and unlike smaller sensory organs that sense the outside world, such as the eyes, ears and skin, the gut’s nervous system senses your inner state, from nutritional intake and gut bacteria to your immune system and hormones. Your gut sends signals to the brain via the vagus nerve. While many of these messages are about everyday things like the food you eat, some relate to potential problems such as overgrowth of bacteria in the small intestine (SIBO) or food intolerance, both of which are associated with brain fog. Why these gut conditions cause brain fog is up for debate, but it’s clear that brain and gut are closely linked in function and health. In short, reducing or increasing intake of certain foods can improve brain fog symptoms by managing their causes, or through improving gut or brain health. Which foods or nutrients can make brain fog worse? Ultra-processed foods According to Dr Megan Rossi, a research fellow at King’s College London and founder of The Gut Health Doctor, people whose diet is high in ultra-processed foods (UPFs) are running the risk of experiencing brain fog issues. “UPFs are often low in essential nutrients like magnesium, omega-3 fatty acids and iron, all of which are crucial for brain function and mental clarity,” she says. “Relying on UPFs increases the risk of nutrient deficiencies which can lead to sluggish cognitive performance, whereas prioritising a whole food, nutrient-rich diet packed with vegetables, whole grains, lean proteins and healthy fats will help to ensure your brain gets the fuel it needs.” Plant-only diet A plant-only diet might be packed with nutrients that help with good brain health, but one key vitamin – B12 – is often lacking. “B12 is essential for optimal brain and central nervous system function, meaning a deficiency can lead to brain fog, memory issues, and fatigue,” says Dr Rossi. “Since B12 is primarily found in animal-based foods, vegans are particularly at risk of this deficiency. So, if you follow a plant-only diet, I recommend including B12-fortified foods or taking a supplement to ensure you meet your needs,” she adds. Which foods or nutrients can improve brain fog symptoms? Blueberries “Blueberries are rich in polyphenols, particularly anthocyanins, which have been shown to improve memory and cognitive function in clinical trials,” says Dr Rossi. “They enhance blood circulation in the brain, which is vital for mental clarity and focus. Including a handful of blueberries into your daily diet, whether as a snack or as part of your breakfast, could give your brain the support it needs.” Try our blueberry baked oats recipe Dark chocolate Good news! Dr Rossi also recommends dark chocolate (with a cocoa content of 75 per cent or higher) as a helpful ingredient for brain fog sufferers. “It contains flavanols, another group of polyphenols, which have been shown to improve cognitive performance,” she says. “The caffeine in dark chocolate can also provide an additional alertness boost, making it a great option for staying focused during a busy day.” Water Are you drinking enough? The Eatwell Guide recommends we drink six to eight glasses or cups of fluids a day – or more if we’re pregnant, breastfeeding, unwell, highly physically active or in a hot place. “The brain is 73 per cent water, and it needs to be kept hydrated in order to function properly, especially in how it transports oxygen, nutrients and waste,” says Dr Brennan. “Severe dehydration can cause cognitive deficits in short-term memory and can disturb mood.” How can hormones influence brain fog? As we all know, hormones can affect our mental state – so it should come as no surprise that some of these chemical messengers are linked to brain fog symptoms. “Many people notice brain fog during times of hormonal change, such as menopause,” says Dr Rossi. “The main hormone involved in the menopause process, oestrogen, plays a vital role in brain health. Most organs, including the brain, have oestrogen receptors, so changes in oestrogen levels (like those that occur during menopause) can impact cognitive function. This is thought to explain why symptoms like forgetfulness and difficulty concentrating are common during this phase of life.” While the links between menopause and brain fog are not well understood, there’s some evidence that turmeric (curcumin) and ginkgo biloba supplements may help with cognitive function during and after menopause. Another hormone that can affect brain fog symptoms is cortisol, the body’s primary stress hormone. “Cortisol affects how the brain functions through the gut-brain connection,” says Dr Rossi. “Elevated cortisol levels have been shown to impair memory retrieval, which highlights how important stress management is for maintaining mental clarity.’’ How to eat for better brain health Whether or not your brain fog symptoms are dissipated, eating for good brain health will likely have a positive impact. “Studies have not identified individual nutrients as outstanding soloist performers in brain health, so it is better to tap to the beat of an orchestra of nutrients from a medley of food types obtained from a balanced diet,” says Dr Brennan. “Instead of going to the shop with a list of all the macro- and micro-nutrients that your brain requires you could take a big-picture approach and keep your brain and heart in good shape by adopting a Mediterranean-style diet.” For some people, such as those who are vitamin B12 deficient, diet could be the root cause of brain fog, so making appropriate dietary adjustments could resolve the issue. For others with long-term brain fog, the solution may lie in addressing the underlying cause – although tweaking your nutrition could alleviate some symptoms in the meantime.

Baking and cooking recipes for everyone

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.

It’s interesting how many views of Paris there are, which you notice if you follow the variety of voices that write about life in the City of Lights. (A mistake some writers make is to call it the City of Light, and ‘lights’ in actually plural.) I tend to find all the quirks and report on the sardonic side of things, which for some reason,...

It’s interesting how many views of Paris there are, which you notice if you follow the variety of voices that write about life in the City of Lights. (A mistake some writers make is to call it the City of Light, and ‘lights’ in actually plural.) I tend to find all the quirks and report on the sardonic side of things, which for some reason, always find their way into my life. But the main reason is that I live in Paris full time and don’t just get to sampe my way through the lovely pastry shops and meet chocolatiers, but like most Parisians, I also spend a fair amount of time wrestling with perplexing bureaucracy and other idioms of life in the City of Fight Light. For example, last week I went to the largest fabric store in Paris where I always buy étamine (cotton gauze), which I couldn’t locate so I asked a salesperson to direct me there. He was having a nice chat with his co-workers but was kind enough to take a moment to tell me “Non”, they didn’t carry it…and went back to his conversation. After I raised an eyebrow and asked a few more times, just be sure, he and all the others in the group shook their heads, confirming with absolute certainty that they definitely did not have that in stock. Because I was absolutely certain that they did, I went down one level and, of course, found a huge bolt of it right on top of the pile of other rolls of fabric. C’est comme ça… Having a French partner helps, and he also helps me in the kitchen, like when Romain arrived with a bag of apples from a friend’s farm in Burgundy. Some were dinged up a bit, as they weren’t from the supermarché, but French apples are delicious for baking, where bumps and bruises magically disappear. So to keep things in perspective (as best I can…) I like to read other voices from Paris, such as Dorie Greenspan, whose book, Around My French Table, is a hefty collection of her favorite recipes and stories about Paris. She lives on the opposite side of the city, in a different neighborhood. And where I am sometimes defeated by city life, as a “part-time Parisian,” as she often calls herself, she manages to see the good in everything. This is a very typique French recipe for home cooks, made with not a lot of ingredients, relying on no special techniques or hard-to-find equipment, and loved by all. The cake is easily mixed up in a bowl, scraped into a cake pan, and in less than the time it takes to run to the pâtisserie for a store-bought cake—or a seemingly simple length of fabric—you can have an authentic French cake…right from your own oven. When a journalist interviewed me for an article about her, she ended the interview with; “So David, what is it like to sit around Dorie’s French table?” I sat there for a few moments scratching my head to remember, then not sure of what to say, I finally replied, “I’ve not sat around Dorie’s French table.” Which was true. When she comes to Paris, we generally go out exploring. The idea of sitting indoors while Paris awaits just isn’t as interesting to me as sharing pastries on a park bench or hitting an outdoor market with her. If you want to sit at Dorie’s table, the line starts here. However while you wait, you can feast on her recipes, just as I’m doing. Print French Apple Cake Adapted from Around My French Table by Dorie Greenspan Dorie doesn’t specify any type of apple but instead advises that you should use a mix of them. I don’t know what kind mine were since Romain brought them to me. The rum is really a great flavor in this cake, but if you’re avoiding alcohol, you could double or triple the vanilla to compensate. I also like this recipe because you can make it with ingredients easily on hand. Being American, I was tempted to add a dusting of ground cinnamon to the apples, but then it wouldn’t be authentically French. Hence I often decide to add a dollop of crème fraîche alongside, but it's wonderful just as it is. The original recipe uses a springform pan but if you don't have one, you can use an 8-inch (20cm) cake pan, buttering it well and lining the bottom with a circle of parchment paper before adding the batter. I've also make it in a 9-inch (23cm) cake pan and it works well, although it won't be a high. Course Dessert Cuisine French Servings 8 cake Ingredients 3/4 cup (110g) flour 3/4 teaspoon baking powder pinch of salt 4 (about 2 pounds, 1kg) large apples a mix of varieties 2 large eggs at room temperature 3/4 cup (150g) sugar 3 tablespoons dark rum 1/2 teaspoon vanilla extract 8 tablespoons (115g) butter salted or unsalted, melted and cooled to room temperature Instructions Preheat the oven to 350ºF (180ºC) and adjust the oven rack to the center of the oven. Heavily butter an 8-inch (20cm) springform pan and place it on a baking sheet. In a small bowl, whisk together the flour, baking powder, and salt. Peel and core the apples, then dice them into 1-inch (3cm) pieces. In a large bowl, beat the eggs until foamy then whisk in the sugar, then rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter Stir in the remaining flour mixture, then the rest of the butter. Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula. Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean. It may take less time, depending on the apples, so check the cake 5 or so minutes before the recommended baking time. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it. Notes Serving: Serve wedges of the cake just by itself, or with crème fraîche or vanilla ice cream. Storage: The cake will keep for up to three days covered. Since the top is very moist, it’s best to store it under a cake dome or overturned bowl. Related Posts and Recipes Sauce Gribiche, Au Pif Tuesdays with Dorie WTF French Tart Dough American Baking Ingredients in Paris Apple Spice Cake L’enfer Apple Jelly

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

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

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

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

For people who, like, totally love food.

Sharing some of my best cozy recipes for January nights! I love making these recipes for my family when we need a comforting meal to warm up the soul. It’s cold and snowy and comfort food is the name of the game! At the start of the month, I shared a ton (over 340!) of […]

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Sharing some of my best cozy recipes for January nights! I love making these recipes for my family when we need a comforting meal to warm up the soul. It’s cold and snowy and comfort food is the name of the game! At the start of the month, I shared a ton (over 340!) of dinner recipes for all your menu planning needs in 2025. Today, we’re talking COZY! It is finally snowy and cold here and I am all about it. It’s time to cuddle up after sharing a meal like this with my family. I love a hearty, comforting, nourishing dish in the deep winter months. My mom was the queen of making weeknight dinners and she really specialized in comfort food. These are some of my favorites and ones that everyone goes crazy for! 25 Cozy Recipes For January (more…) The post 25 Cozy Recipes for January. appeared first on How Sweet Eats.

This blueberry muffin baked oatmeal is the perfect make-ahead cozy breakfast! It’s topped with a crunchy cinnamon streusel and packed with bursting berries. It’s super satisfying and tastes amazing! New year, new breakfast!  This blueberry muffin baked oatmeal is super delicious, unbelievably satisfying and keeps you feeling good so you’re energized for the day. It’s […]

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This blueberry muffin baked oatmeal is the perfect make-ahead cozy breakfast! It’s topped with a crunchy cinnamon streusel and packed with bursting berries. It’s super satisfying and tastes amazing! New year, new breakfast! This blueberry muffin baked oatmeal is super delicious, unbelievably satisfying and keeps you feeling good so you’re energized for the day. It’s topped with a cinnamon streusel that makes all the difference – some crunchy, muffin-like topping that takes it over the top! There is not much that I love more than having breakfast ready to go, especially when it’s something that I love. You know that I have a few incredible baked oatmeal recipes that I adore. One of them… I basically call it oatmeal cake. I love how chewy baked oatmeal can be and that it’s the perfect vehicle for all sorts of toppings. Toppings are what make it! Give me any variety of nuts, seeds, chocolate, coconut, fruit, drizzles – anything. This breakfast is so great for many reasons: It’s fully make-ahead. You can meal prep it for the week or enjoy it on a weekend morning. It’s also ridiculously satisfying. A nice balance of protein and carbs and fat and fiber which makes it extra filling. (more…) The post Blueberry Muffin Baked Oatmeal with Cinnamon Streusel. appeared first on How Sweet Eats.

1. Candy salad season! Having this in a large apothecary jar makes the month so much more fun. 2. Desperately want to make this chocolate granola. 3. Sort of wish that it was Valentine’s season all year round so we could wear red+pink daily. Maybe that should be my resolution! 4. You’ll never get off […]

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1. Candy salad season! Having this in a large apothecary jar makes the month so much more fun. 2. Desperately want to make this chocolate granola. 3. Sort of wish that it was Valentine’s season all year round so we could wear red+pink daily. Maybe that should be my resolution! 4. You’ll never get off the dinner treadmill. WOW so true. 5. TV things!! I may binge Younger again now that it’s on netflix. The season finale of Landman… wow! 6. At this point I think our entire family knows every single word to the Wicked soundtrack. We listen to it nonstop. Hearing Jordan hit the notes is hilarious. 7. How to create meaningful changes this year. 8. Send me all your new favorite podcast recs below! The post Tuesday Things. appeared first on How Sweet Eats.

This sheet pan shrimp and vegetables is super easy, delicious and satisfying. Roasted veggies, cheese tortellini, shrimp and lots of lemon, garlic and olive oil take this over the top. It’s fresh, bright, vibrant and filling. A must make! Easy Monday meals are what makes my week go ‘round!  This sheet pan shrimp tortellini is […]

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This sheet pan shrimp and vegetables is super easy, delicious and satisfying. Roasted veggies, cheese tortellini, shrimp and lots of lemon, garlic and olive oil take this over the top. It’s fresh, bright, vibrant and filling. A must make! Easy Monday meals are what makes my week go ‘round! This sheet pan shrimp tortellini is simple, satisfying and packed with veggies. It has a ton of flavor (lemon! garlic!) and is something that feels substantial enough for a filling weeknight meal. Those are my favorite kind! Plus, this is vibrant and pretty and puts some glow in gloomy winter days. It can be on your table in about 35 minutes and it looks more extravagant than it is. My kids LOVE this meal. They really adore my garlic butter shrimp and orzo – I didn’t think anything could top that. And while that is still probably their favorite, this is an easy second. I use cheese tortellini (they love the tricolor variety) and broccoli because it’s their favorite vegetable. Then I cook it in layers so nothing gets overdone! This is how I do it! First, I set up the broccoli and tomatoes to roast. I don’t like to crowd the pan, so I will do half and half on the sheet pan. A little olive oil, salt and pepper. That’s it! While that first layer roasts, I cook the cheese tortellini. This only takes five minutes. I’ve made sheet pan tortellini and have roasted it before in an uncooked state. BUT! I find that boiling it ahead of time ensures that it all cooks evenly and every bite is perfect. When the tortellini is ready and the veggies have roasted, we add the second layer! I add the tortellini and the shrimp right on top of the roasted vegetables. Next, I drizzle on the little saucy dressing that I like to make with this: some olive oil, lemon juice, lemon zest, scallions and garlic. Back in the oven to roast! This time, we only roast it long enough to cook the shrimp. So… roughly ten minutes or so. When it comes out of the oven, I toss everything together well. The mix of the saucy burst tomatoes with the lemon olive oil should be more than enough to coat everything. There is lots of flavor here, but you can always add an additional salt and pepper sprinkle! To finish things off, I sprinkle on chopped fresh herbs. Parsley, basil or even chives. Finally, serve it! This is SO good. It’s very filling but light and fresh at the same time. Even the leftovers are great! You can also change up the veggies of course, add in some onions or peppers or even brussels sprouts. Whatever you have and love! Sheet Pan Shrimp Tortellini & Vegetables Print Sheet Pan Shrimp Tortellini & Vegetables This sheet pan shrimp and vegetables is super easy, delicious and satisfying. Roasted veggies, cheese tortellini, shrimp and lots of lemon, garlic and olive oil take this over the top. It's fresh, bright, vibrant and filling. A must make! Course Main Course Cuisine American Prep Time 10 minutes minutes Cook Time 30 minutes minutes Total Time 40 minutes minutes Servings 1 Author How Sweet Eats Ingredients 1 pint cherry tomatoes, halved 2 cups broccoli florets kosher salt and pepper 10 ounces cheese tortellini 4 tablespoons olive oil 1 lemon, freshly juiced and zested 2 garlic cloves, minced 2 green onions, thinly sliced 1 pound jumbo shrimp, peeled and deveined 1 lemon, thinly sliced ¼ cup chopped fresh herbs, like parsley and basil Instructions Preheat the oven to 425 degrees F. Bring a pot of salted water to a boil. Place the tomatoes and broccoli on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss. Season all over with salt and pepper. Roast for 20 minutes. While the vegetables roast, cook the tortellini. It should only take 3 to 5 minutes - don’t overcook it. Drain it and set aside. In a measuring cup or bowl, whisk together the remaining olive oil, lemon juice, zest, garlic and green onions. Remove the sheet pan with the veggies. Lay the tortellini right on top. Lay the shrimp on top in a single layer too. Season all over with salt and pepper. Brush the shrimp with the olive oil lemon mixture. Drizzle any extra all over the pan. Tuck the lemon slices all over the pan. Return the pan to the oven and cook for about 10 to 12 minutes, just until the shrimp is cooked through. Remove the pan. Toss well. Sprinkle on the fresh herbs. Serve! So colorful! The post Sheet Pan Shrimp Tortellini & Vegetables. appeared first on How Sweet Eats.

Another week! We had a good amount of snow this week – we still have a lot. School was remote on Monday because of the snow which meant… outside all day. Emilia had theater over zoom because of the snow too! Max still had real hockey. My mom and I went to see a show […]

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Another week! We had a good amount of snow this week – we still have a lot. School was remote on Monday because of the snow which meant… outside all day. Emilia had theater over zoom because of the snow too! Max still had real hockey. My mom and I went to see a show this week! Funny Girl! I have never seen the movie or show. My mom loves it. The show was great – she loved it more than me though. This is how it has been snowing all.week.long. More hockey hockey. Still loving yogurt bowls with fruit and grape nuts. So crunchy. The sparkle snow is the prettiest. I want this skirt! We basically lived in a snow globe. White chicken chili base. This is late night hockey. It’s hard to leave the house when it’s dark!! Then early basketball… And lunch. Jordan eats all the things out of my salads in restaurants. It’s wild. He loves raw onions. Early morning hockey snuggles. Just a boy watching his zamboni. And having cheez-its at 8am. He.is.so.ornery. Batch of pumpkin muffins for the kids! Annnnd into a new week. The post A Week In The Life, Vol 2. appeared first on How Sweet Eats.

Cozy January meals are here this week! What’s on your menu this week? What To Eat This Week White bean quinoa soup Broccoli cheddar chicken pot pie Winter citrus farro salad Winter hummus bowls Sun dried tomato gnocchi Chicken soup with ricotta dumplings Winter breakfast quinoa Greek orzo salad in a jar

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Cozy January meals are here this week! What’s on your menu this week? What To Eat This Week White bean quinoa soup Broccoli cheddar chicken pot pie Winter citrus farro salad Winter hummus bowls Sun dried tomato gnocchi Chicken soup with ricotta dumplings Winter breakfast quinoa Greek orzo salad in a jar The post What To Eat This Week: 1/12/25. appeared first on How Sweet Eats.

Hello weekend! This week on the blog I shared some super exciting news: my new book Easy Everyday is available to preorder! I also shared these baked BBQ chicken drumsticks, white bean quinoa soup, a bunch of blood orange recipes and a broccoli cheddar chicken pot pie. My winter favorites and Valentine’s day favorites are […]

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Hello weekend! This week on the blog I shared some super exciting news: my new book Easy Everyday is available to preorder! I also shared these baked BBQ chicken drumsticks, white bean quinoa soup, a bunch of blood orange recipes and a broccoli cheddar chicken pot pie. My winter favorites and Valentine’s day favorites are right here. Also, so many cute Valentine’s things I love! 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. One last note – Leah, one of my favorite bloggers ever who I always share in this post, was hit hard by the devastation in California this week. Her family lost everything without any notice. She is such an authentic, genuine, hardworking person and my heart is broken for her. I’m linking her family’s gofundme here as it’s one of the places I’ve supported during this time. xo WHAT I’M LOVING THIS WEEK Enchilada meatballs sound amazing. These orange cupcakes are dreamy. Crock pot french onion chicken. Yes please! And incredible french onion soup too. Air fryer apple chips! Obsessed. Love crispy fish sandwiches. Orange curd looks incredible. Making these raspberry brownies! Pink hot chocolate for the win. I want to try 7up biscuits! Beef osso-buco is mouth-watering delish. Obsessed with these black eyed peas & dumplings. Vanilla bean cake with nutella frosting. Yum. The post Currently Crushing On. appeared first on How Sweet Eats.

This is the broccoli cheddar chicken pot pie that we all love! The filling is cozy and loaded with melty cheddar, chicken and a bunch of veggies while the topping is a flaky puff pastry. It’s so good and easy to make! If you’re looking for cozy, you’ve come to the right place! This broccoli […]

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This is the broccoli cheddar chicken pot pie that we all love! The filling is cozy and loaded with melty cheddar, chicken and a bunch of veggies while the topping is a flaky puff pastry. It’s so good and easy to make! If you’re looking for cozy, you’ve come to the right place! This broccoli cheddar chicken pot pie is filled with melty cheddar, toasty broccoli, tender chicken and all sorts of veggies. It’s topped with a buttery, flaky puff pastry crust and is a huge favorite in our house. To say it tastes amazing would be an understatement! This is a combo of two family favorites: chicken pot pie and broccoli cheddar soup. I have been making Eddie chicken pot pie with puff pastry crust for over 15 years. It’s one of his favorite meals EVER. And It’s often a birthday meal or some sort of special meal request too! It’s such a warm, cozy dish that is the ultimate comfort food. My mom would make chicken pot pie for us once or twice a year as kids and it was just SO good. I loved those days! This is just like the classic chicken pot pie I make, with just two simple adjustments. I do not add potatoes into this – the broccoli adds more than enough veg! And I add some cheese into the filling so it gets all melty with that wonderful cheddar flavor. Even with the filling being silky and creamy and so incredible, the topping will ALWAYS be my favorite part. I can never get enough puff pastry! It’s so easy to use for a pot pie, especially when you’re making one in a 9×13 dish. I simply lay a piece on top, add a few slits for ventilation and brush with an egg wash. My favorite puff pastry brands to use are the ones that come in one long sheet. They are refrigerated and NOT frozen. The brands I try to find are jus rol and wewalka. You can use the frozen variety, but they tend to have the perforations already cut and do not sit on top as nicely. My suggestion would be to let it thaw and try to roll it out a bit before placing it on top of the pot pie. In this case, I had an extra piece of puff pastry and cut some pieces out with my kids’ little cookie cutters! Not a necessity but adds a little something! (more…) The post Broccoli Cheddar Chicken Pot Pie. appeared first on How Sweet Eats.

These blood orange recipes are so perfect for the winter season. You can find breakfast, dessert, easy weeknight dinner ideas, cocktails and mocktails and more! I live for blood orange season. I mean, citrus is amazing in general, but blood orange is on another level. And it’s not just because it tends to be hot […]

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These blood orange recipes are so perfect for the winter season. You can find breakfast, dessert, easy weeknight dinner ideas, cocktails and mocktails and more! I live for blood orange season. I mean, citrus is amazing in general, but blood orange is on another level. And it’s not just because it tends to be hot pink! Though for me, that’s a bonus. I’m sharing 12 of my favorite recipes below! There’s a little something for everyone – dinner, weekend treats, salad, cocktails and mocktails. Which one would you pick?! 12 Blood Orange Recipes If you need a weekend treat… Make this Blood Orange Coffee Cake. I will NEVER get over how good this is. It’s one of our favorite things to have in the winter. (more…) The post 12 Recipes To Make With Blood Oranges This Season! appeared first on How Sweet Eats.

This quinoa white bean soup is a hearty, classic, flavorful hug in a bowl. Made with a parmesan-tomato broth, buttery white beans and satisfying quinoa, it’s topped with crunchy dijon croutons and tastes fantastic. Definitely a must make! Soup season is in full effect!  I will never get enough. This quinoa white bean soup is […]

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This quinoa white bean soup is a hearty, classic, flavorful hug in a bowl. Made with a parmesan-tomato broth, buttery white beans and satisfying quinoa, it’s topped with crunchy dijon croutons and tastes fantastic. Definitely a must make! Soup season is in full effect! I will never get enough. This quinoa white bean soup is so delicious, made with fire roasted tomatoes and buttery cannellini beans in a parmesan-flavored broth. It’s so satisfying and the perfect easy lunch soup to make ahead of time. It’s a cozy hug on a chilly day. And why yes, I am adamant on seeing how many different soups I can make by using all my favorite ingredients in different ways. Why do you ask?!?! This may sound crazy, but this recipe tastes like the old-school, old-fashioned vegetable soup. You know the one? For some crazy reason, it reminds me of a school cafeteria. In a good way though! It’s like my grandma’s old vegetable soup recipe. A tomato-based broth with classic vegetables, but this time a little glow up. Quinoa, for texture and satiety. White beans, for some buttery flavor and more staying power. Two things I love!! Just like my taco soup that I shared last week, this is another one of my lunch soups that I really enjoy. It’s a perfect soup to make ahead of time. I (of course!) add a parmesan rind to the broth while it simmers which delivers incredible, rich flavor. It gives it an extra boost that makes it taste so special and fancy, while being a totally hands-off trick. There’s no doubt that the best part is the crunchy topping! I throw some seasoned dijon croutons on top and they are a game changer. Adding that texture on top makes this seem even more filling. It makes it more hearty and tastier. And frankly, just more enjoyable to eat! Let’s be real though: throwing crunchy homemade croutons on top of any food would make it more enjoyable to eat. This is embarrassingly easy. Saute the veggies. Add the stock, tomatoes, beans and parm. Simmer, add the quinoa, simmer more and DONE. It’s that simple. I highly highly encourage you to taste a few times as you go and definitely season more at the end depending on your flavor preferences. It’s all based on the tomatoes, stock and even the parmesan rind that you use. (more…) The post Fire-Roasted Quinoa White Bean Soup. appeared first on How Sweet Eats.

Eat to Live. Cook to Love.

Farewell, 2024 (or as I like to call it, 2020 version 4.0). Hard to believe another year has come and gone, and yet here we are again looking at the yearly roundup of the best recipes published this year! TLDR: this year was the year of kittens and pistachios. We published only 28 recipes this […]

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Farewell, 2024 (or as I like to call it, 2020 version 4.0). Hard to believe another year has come and gone, and yet here we are again looking at the yearly roundup of the best recipes published this year! TLDR: this year was the year of kittens and pistachios. We published only 28 recipes this year, even less than last year. Why so few? Well, as in previous years I’ve been focusing more on quality over quantity, testing recipes more times and spending more time writing in-depth, helpful posts with detailed process images (and also a few videos!) But let’s be honest… the real reason(s) there hasn’t been nearly as many new recipes this year? Kittens. Blame the kittens. It’s true, we started fostering kittens through our local animal shelter this summer and have since had 9 kittens (and 1 cat) come through on their way to their forever homes, including a litter of three 10-day old bottle babies (whew boy that’s a lot of work!) and a mama cat and her 5 adorably stripey babies who we named after mushrooms (ahem—Meowshrooms). Be sure to check out my dedicated kitten instagram account @loveandlittlecats for more cuteness, and while we don’t have any kittens at the moment there will definitely be more come spring. The Meowshrooms Bruce Stringsteen Mama Bella, Shiitake & Oyster Colby Jack Daisy Mewchanan Button & Oyster Oyster & Shiitake Enoki (Bah Humbug!) Bruce and Lucy (Psst! That adorable little grumpy santa up there is Enoki, and if you want to get a head start on next year’s Christmas cards you can purchase them—plus one of the whole gang—in the L&OO shop!) Anyway. I’ve done a best of post every year for the past 15 years, and want to continue that tradition, if only just because it’s fun to look back and reminisce. These year-end posts are always interesting, seeing which recipes you all loved the most and how they differed from the ones I was most excited about (although to be honest, I don’t usually post about recipes I’m not excited about.) (Click through to see which recipe came out on top!) (more…)

Chewy, chocolatey and perfectly spiced, these chocolate molasses cookies are the perfect addition to your holiday cookie boxes. With a deep chocolate flavor and chewy, fudgy texture with a delicate crunch of granulated sugar on the outside, they are sure to become a fast favorite! The secret to extra chewy, fudgy cookies that stay soft […]

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Chewy, chocolatey and perfectly spiced, these chocolate molasses cookies are the perfect addition to your holiday cookie boxes. With a deep chocolate flavor and chewy, fudgy texture with a delicate crunch of granulated sugar on the outside, they are sure to become a fast favorite! The secret to extra chewy, fudgy cookies that stay soft for days is threefold: brown sugar instead of white, an extra egg yolk, and melted butter instead of creamed—melted butter also means no electric mixer is required (though you can certainly use one if you like!) Soft, chewy molasses cookies are some of my favorite holiday cookies, but I always lament the lack of chocolate. Personally, I love the combination of gingerbread and chocolate (it’s a combo I’ve used multiple times before with delightful results). So I figured, why not take the perfectly chewy, crinkly molasses cookie and make it chocolate? The result is nothing short of decadent: an intensely flavored, satisfyingly chewy cookie spiked with sultry molasses flavor, fragrant ginger and cinnamon spices, plus a intense hit of cocoa powder. Oh, and a pinch of instant espresso powder to enhance the bittersweet flavor of the chocolate even more (it’s such a small amount that the cookies don’t actually taste like coffee, I promise, though you can certainly leave it out if you wish). (more…)

Moist and flavorful and perfectly spiced, this persimmon quick bread is made with extra ripe Hachiya persimmons for a unique fall bake that can be enjoyed morning, afternoon or night! Everyone is familiar with banana bread and pumpkin bread, but have you ever had persimmon bread? It might taste a little like you snuck a […]

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Moist and flavorful and perfectly spiced, this persimmon quick bread is made with extra ripe Hachiya persimmons for a unique fall bake that can be enjoyed morning, afternoon or night! Everyone is familiar with banana bread and pumpkin bread, but have you ever had persimmon bread? It might taste a little like you snuck a banana into a loaf of pumpkin bread, but the unique autumnal flavor of persimmon plays beautifully with seasonal fall spices (dare I say that persimmon spice is the new pumpkin spice?) Would you believe I’ve been working on this recipe for 5 years? Indeed, it’s hard to test a recipe whose star ingredient is only available a few weeks every year (and can sometimes take a few weeks to fully ripen at that). For the past 5 years, I’d buy a dozen persimmons as soon as they appeared in the grocery store, then wait patiently for them to ripen to be baked into lush, fragrant persimmon bread. Unfortunately, by the time I’d baked them all into loaf after loaf of good-but-still-not-perfect persimmon bread, the short season would be over and I could not get any more for further tests. So I would dog-ear that page in my recipe notebook to try again the next year. And the next… and the next… and, well, now you see why it’s been 5 years! (more…)

These chewy, lemon and almond-scented cookies are made with little more than almond flour, egg whites and sugar, meaning they are naturally gluten-free! A riff on my popular soft amaretti cookies, these almond flour crinkle cookies will spread a bit more in the oven, resulting in a lighter, chewier texture with crisp edges and eye-catching […]

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These chewy, lemon and almond-scented cookies are made with little more than almond flour, egg whites and sugar, meaning they are naturally gluten-free! A riff on my popular soft amaretti cookies, these almond flour crinkle cookies will spread a bit more in the oven, resulting in a lighter, chewier texture with crisp edges and eye-catching powdered sugar-coated crackly tops. I’ve been wanting to do a lemon amaretti cookie recipe for sometime now. Rather than just adapting my always popular soft amaretti cookie recipe for yet another flavor (I’ve done 13 so far from matcha to hazelnut), I decided to tweak the recipe a little bit more to change the shape and texture of the final cookie. Not that the original isn’t perfect as is (why fix what’s not broken) but I still wanted to do something a little different lest I start to sound like a broken record. During my testing, I discovered that by adding a tiny bit of liquid (lemon juice in this case) and an even tinier amount of baking soda/powder, the cookies, instead of retaining their ball-like shape, spread into a delightfully crackly finish. The added leavening results in a lighter interior as well, with a wonderful chewy texture (people say they like chewy cookies but these, these are truly chewy). (more…)

Chunky cranberry sauce lovers, this one’s for you: with a thick and chunky texture and the perfect balance of tart and sweet (well, I think it’s perfect, but the beauty of this recipe is you can customize it to your personal tastes!) This tried-and-true recipe requires only a few ingredients, minimal prep, and under 15 […]

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Chunky cranberry sauce lovers, this one’s for you: with a thick and chunky texture and the perfect balance of tart and sweet (well, I think it’s perfect, but the beauty of this recipe is you can customize it to your personal tastes!) This tried-and-true recipe requires only a few ingredients, minimal prep, and under 15 minutes of time from start to finish! Make this classic recipe your go-to cranberry sauce, and use it as a foundation for your own inspired creation—a choose-your-own-adventure cranberry sauce if you will. The only limit is your imagination! Homemade cranberry sauce is one of my favorite parts of the holidays. The intense tartness is the perfect contrast to the rich, fatty flavors and textures on the rest of your plate. I like to get a bit of cranberry sauce with each and every bite. Another thing I love about cranberries are their versatility: there are so many complementary flavors that go with this unique fruit, from savory winter spices to sweet summer berries, zesty citrus to spicy peppers and sultry liqueurs (just take a walk down the cranberry juice aisle in your local market and it will be obvious that cranberry goes with just about anything). That means that I can make a different kind of cranberry sauce every year and never get bored. But still, there’s something to be said for the classic, with the perfect balance of sweetness, and a hint of lemon to compliment the natural tannins in the cranberries. Want More Jam Recipes? Check out my new cookbook, That’s My Jam, with 52+ seasonal recipes for jams, jellies, marmalades & more! Buy Now » The question is: are you team chunky-homemade cranberry sauce or team jellied-from-the-can? Chances are your Thanksgiving table is probably split right down the middle, with both sides staunchly arguing for their candidate of choice. Such a heated debate has ruined many a Thanksgiving. While this recipe is intended for the chunk-ocrats among us, if you happen to identify with the jelly-can party (or have dinner guests who do), don’t worry, I have a recipe for that too which you can find in my book, That’s My Jam. It’s a recipe that will please the canned-cran lovers but still bring that homemade touch to the table. Might I suggest making a batch of both? If you’d rather not make two batches of sauce, you can follow this recipe but run the mostly-cooked cranberries through a food mill for a smoother, saucier texture (not quite jellied—it needs more pectin for that—but it might be the perfect compromise!) Return to the stovetop and cook a few minutes longer to thicken. You’ll end up with a batch of beautifully saucy, spoonable deliciousness that should please just about everyone! For a limited time save 10% off everything in the shop, including hardcover copies of That’s My Jam! Click here or use coupon code CRANBERRY for 10% off your order. (Expires 12/31/24) Free mini eBook! Get a FREE instant download of That’s My Jam: Cranberry Edition with purchase of a hardcover copy of That’s My Jam (including bundles!) Buy Now » No code necessary; ebook will be added automatically to your cart with qualifying purchase. (more…)

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

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 …

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

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

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Patra and Sweetcorn Fried Rice is one of my go-to Indian vegetarian weeknight dinners. It takes 30 minutes to make from start to finish and boasts surprisingly big flavours given how low effort it is. It’s a quick and easy Indian fried rice using store-bought patra (spicy colocasia rolls) and corn. You can use frozen or canned for maximum convenience (and I mean both the patra and corn!). This is also a great way to use up leftover cooked rice and tastes delicious with plain, natural yoghurt. Patra and Sweetcorn fried rice is an Indian vegetarian dinner the whole family will love. This Patra and Sweetcorn Fried Rice is… Vegetarian Vegan < 30 minute meal One pan wonder Gluten free (make with GF asafoetida) Can I make this Indian fried rice with other grains? One of the best things about this Indian fried rice recipe is that you can tweak it to your tastes by using cooked brown rice, quinoa, barley or even by leaving the grains out and serving it as a simple curry with chapatis (roti). It makes for an amazing vegetarian side dish. This is a really easy one-pot Indian meal anyone can make The majority of flavour comes from the canned patra. These are colocasia leaves which have been spread with a sweet, sour and spicy tamarind mixture and steamed until cooked through. The result is a cylindrical ‘cake’ which can be sliced and pan fried. Homemade Patra The craggy, crispy edges cooked with mustard seeds and sesame seeds is where it’s at, so don’t rush that part of the recipe! Patra and corn is a classic combination in Gujarati cuisine. It’s often made into a curry along with ‘turia’, also known as ash gourd. I grew up eating this kind of curry at home so this fried rice feels quite nostalgic for me. If you like this, you’ll love my recipe for: Homemade Patra Gujarati-Style Matar Bhaat Gujarati Khichu (Papdi no Lot) Perfect Handvo (Gujarati Lentil Cake) Patra and Sweetcorn Fried Rice recipe | How to make Patra and Sweetcorn Fried Rice | Indian recipe using leftover rice Yield: Serves 4 Patra and Sweetcorn Fried Rice Print A quick and easy Indian fried rice using store-bought patra (spicy colocasia rolls) and corn. Use frozen or canned for maximum convenience. This is a great way to use up leftover cooked rice and tastes delicious with plain natural yoghurt. Patra and Sweetcorn fried rice is an Indian vegetarian dinner the whole family will love. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients 400g cooked Basmati rice, cold 400g can Patra, cut into bite-sized pieces 160g can cooked sweetcorn 2 tbsp any neutral oil, such as rapeseed 1 tsp black mustard seeds 2 tbsp sesame seeds 1/4 tsp asafoetida 8-10 curry leaves 1/2 tsp smoked paprika 1/2 tsp turmeric 1/2 tsp salt, or to taste 2 tbsp fresh coriander 2 tbsp unsweetened desiccated coconut Lemon wedges, to serve Instructions Heat the oil in a large, non-stick wok. Add the mustard seeds and wait for them to finish cracking before adding the sesame seeds, curry leaves and asafoetida. Sauté for 20 seconds and then add the patra. Stir fry for 10 minutes, until the patra are crispy and toasted to a light golden brown shade all over. Stir all the time. Add the corn, paprika, turmeric and salt. Mix well. Tip in the cold rice and stir fry using a large spatula to toss everything together for 5-6 minutes. Garnish with fresh coriander and coconut. Serve with lemon wedges. Nutrition Information: Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 277Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 301mgCarbohydrates: 42gFiber: 3gSugar: 3gProtein: 5g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Indian / Category: 30-Minute Meals If you like this, you’ll love my recipe for Patra Dhokla How to make Patra Dhokla (recipe) 24 Indian Breakfast Recipes Worth Getting Out of Bed For From traditional dishes that have been passed down for generations to modern Indian breakfast options that cater to the changing tastes of the community, there are countless Indian breakfasts to choose from. So, let's dive in and explore the rich and varied world of Indian breakfasts. Cheesy Masala Beans on Toast A cheesy dose of British nostalgia, Desified. Almost every British South Asian home has its' own take on curried baked beans. I cook mine with ghee, cumin seeds and a liberal heap of garam masala. These spicy, buttery beans are then slathered onto toast, topped with Cheddar and grilled until gooey and bubbling. Get the Recipe Punjabi Mooli Paratha Light and crispy radish-stuffed flatbreads from the land of Punjab. These make for a delicious Indian vegetarian breakfast alongside yoghurt, achar and masala chai. Get the Recipe Classic Sabudana Khichdi This is a delicious recipe for the famous Indian snack, Sabudana Khichdi; a savoury snack made with chewy tapioca pearls, potatoes, peanuts and spices. One bite and you’ll be hooked. Sabudana Khichdi is a traditional dish famed throughout India from Gujarat and Rajasthan, to Maharashtra, Uttar Pradesh, Madhya Pradesh and Karnataka. for its’ comforting carb-on-carb foundations. And for good reason. Get the Recipe Indian Cheese Twists Flaky Indian Cheese Twists baked with a blend of two cheeses and Indian spices inside. Use ready-rolled puff pastry sheets for a quick-fix recipe. These Indian Cheese Twists are so simple to prepare and can be made with mostly store-cupboard ingredients. Serve with chai for a delicious Indian breakfast. Get the Recipe Perfect Handvo (Gujarati Lentil Cake) The most Perfect Handvo (Gujarati Lentil Cake) recipe. Gujarati Handvo is a golden, fermented rice and lentil cake with vegetables. Some Gujaratis call this delicious tea-time snack Ondhwo. This recipe for Handvo is one I make from scratch, using whole, soaked lentils and rice. No packet mix or handvo flour necessary. Get the Recipe Gobi Bhurji (Indian Scrambled Cauliflower) Gobi Bhurji (Indian Scrambled Cauliflower) is one of my favourite ways to enjoy a humble head of cauliflower. This north Indian-style Gobi Bhurji is perfect with buttered toast in the morning. This recipe for Gobi Bhurji is naturally free from gluten (provided you serve it with gluten-free bread). It can easily be made vegan if you switch the ghee for a healthy, vegan alternative like dairy-free spread or oil. Get the Recipe Gujarati Dudhi Muthiya The prospect of an Indian breakfast is sometimes just the kick I need to pull myself from my cosy bed. These Gujarati Dudhi Muthiya are the best way to coax me out from under the covers. Along with a spicy breakfast, there’s nothing more satisfying than using up leftovers. This recipe for Gujarati Dudhi Muthiya hits both of those spots. They’re made using grated bottlegourd (doodhi/lauki), cold leftover rice, chickpea flour and a medley of subtle spices. Get the Recipe Aloo Paratha (Potato-Stuffed Flatbread) Crispy, flaky Aloo Paratha (Potato-Stuffed Flatbread) are an emblem of soulful South Asian home cooking. Almost every home has their own unique recipe and this is my technique for making delicious Punjabi Aloo Paratha at home. Aloo Paratha are crispy on the outside, with a tender potato filling. The word ‘aloo’ refers to the potato stuffing and ‘paratha’ to the light and flaky bread. Of all the stuffed breads India is famous for, Aloo Paratha is the one loved in every family kitchen and such a popular breakfast option. Here’s how I make Aloo Paratha for my family. Get the Recipe Soft Gujarati Thepla Soft Gujarati Thepla are a staple any-time-of-the-day flatbread in Indian homes. Fresh fenugreek leaves give them their signature bitter caramel flavour. Paired with a handful of ground spices like turmeric and chilli powder takes them from everyday roti to a masala-rich paradise. Bonus: they can be made well in advance and stored for days. Get the Recipe Sprouted Mung Bean Breakfast Noodles My lightly stir-fried vermicelli noodles are tossed with crackled mustard seeds, curry leaves, chillies and turmeric for a big, punchy breakfast number you’ll cook again and again. Transform it into a filling, protein-rich Indian vegetarian lunch or dinner with the addition of tofu. Get the Recipe Vegan Saffron French Toast I love these topped with strawberries and maple syrup but you can add any toppings you like. Fruit is always a delicious choice but I won’t tell if you scatter a few chocolate chips on top. Get the Recipe Jalebi Paratha These Jalebi Paratha get their name from the bright orange Indian sweets, Jalebi because of their beautiful coiled shape. I hold this recipe and its stunning method for creating those layers of flaky goodness close to my heart because it’s the way Nanabapu taught my mum, and then exactly the way my mum taught me. A technique passed down the generations and a skill Nanabapu would have wanted us to share with other paratha lovers. Get the Recipe Golden Air Fryer Samosas Here’s a delicious recipe for the crispiest, Golden Air Fryer Samosas. You won’t believe these lightly-spiced, vegetable parcels aren’t deep fried! They’re vegan-friendly too. Each samosa is contains a mixture of vegetables, including potatoes, peas, carrots, corn and onions. There’s no need to deep fry then, just air fry to golden perfection. Follow my tips to learn how to cook samosas in the air fryer quickly and easily. Get the Recipe Crispy Potato Bhajias Crispy, spiced potato fritters are the most iconic of bhajias. Here’s a tried and true recipe that will leave you wanting more. Forged from the coming together of two distinct cuisines, Crispy Potato Bhajias have earned their place as a treasured dish on the Indian-East African dinner table. Vegan & gluten free option included. Get the Recipe Gujarati Koru Bateta nu Shaak A tried and true recipe for Gujarati Koru Bateta nu Shaak (dry-style potato curry). This is my mother’s exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt) for breakfast. Get the Recipe Puffy Masala Poori Puffy Masala Poori will forever be a breakfast or wedding food in my eyes. Fried whole wheat flour bread with mild spices, a double layer and hollow middle. The little circles of dough rise before your very eyes for a magical cooking experience — and an even more spectacular eating experience. Definitely worth getting out of bed for! Get the Recipe Perfect Patra (Timpa/Alu Vadi) The ultimate guide to homemade Patra. These steamed colocasia leaves are rolled with sweet and sour tamarind paste inside. Pan-fry for a crispy vegan and gluten-free Indian snack. They're perfect for breakfast and a light way to start the day. Get the Recipe Garlic Butter Khichu (Papdi no Lot) Follow my video tutorial and make this easy Garlic Butter Khichu (Papdi no Lot) recipe. These steamed Indian rice dumplings are soft and chewy in texture. I dip them in the most delicious garlic butter to finish. The combination of garlic butter and cumin against the blank canvas of the rice flour dumpling is so comforting and delicious. Don't eat before a meeting! 😀 Get the Recipe Khaman (Instant Chickpea Flour Dhokla) Khaman (instant chickpea flour dhokla) is a soft and fluffy steamed chickpea flour cake from Gujarat, western India. This airy, sweet and sour cake is prepared with spices, freshly-grated coconut and coriander leaves. The world of Gujarati farsan, or savoury snacks is as complex as it is vast. 100 varieties of gathia made from fried chickpea flour (besan) are identified by shape, texture and seasoning. Delicious! Continue Reading Very Good Homemade Masala Chai Here’s my favourite homemade Chai Masala blend. As the title suggests, I think it’s very good. Get the Recipe Mumbai Sandwich Meet The Ultimate Mumbai Sandwich. Stuff this ultra-crispy vegetarian toastie with masala potatoes, melting cheese, beetroot, onions and, wait for it… an extra slice of toast soaked in green chutney — a.k.a. the ‘Moist Maker’. Top with crunchy sev (fried chickpea flour noodles) for a true taste of Mumbai street food. Get the Recipe Paneer Bhurji Kati Rolls This is not just any old wrap. This is a flavoursome, satisfying chapatti wrap filled with rich paneer, tangy lemon and mouth-watering spices. Seriously, M&S would be proud. These kati rolls are simple, filling and perfect for breakfast. You can stuff them with anything you like, from scrambled paneer to Bombay potatoes. Get the Recipe Bullet Banana Daal Vada Traditional Gujarati Daal Vada are crunchy, spicy and perfect for dipping into yoghurt. My East-African version incorporates bananas to add a hint of sweetness against the intense chilli and lemon heat. The magical thing about adding ripe banana to the batter is that it reacts with the lemon and baking powder, creating a puffy, fluffy-in-the-middle fritters that still have an incredible golden crunch on the outside because of the ground mung daal, urad daal and rice. Get the Recipe Masala Cheese Scones Never underestimate the power of Masala Cheese Scones and a mug of hot tea. This casual comfort combo is my go-to for when I need a dose of nostalgia. One bite of spicy cheese scone followed by a swift sip of sweet chai and I’m transported back to my childhood kitchen. Get the Recipe The post Patra and Sweetcorn Fried Rice appeared first on Sanjana.Feasts.

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

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

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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!

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. 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

A marathon of all the SpongeBob SquarePants recipes we've made so far, from the original Krabby Patty to the bad breath sundae! 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 Anime with Alvin, we're making a homemade version of the Japanese-style Big Mac seen on Weathering with You. Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

Get 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! 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

Thanks to Lumen for sponsoring! To get 20% off go to https://lumen.me/BABISH and start improving your health today. On this episode of Ranked with Babish, we're ranking the top 20 burgers from Bob's Burgers! 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

Hey, 2025 just called. It wants to tell you that semi-sweet, semi-savory galettes are going to be big, so you should get ahead of the curve with this Apple Brie Galette, with an exquisitely flakey and crispy crust courtesy of @danishcreamery. Find the recipe on babi.sh

This episode is sponsored by Danish Creamery. Learn more at http://danishcreamery.com and follow at https://www.facebook.com/DanishCreamery/, https://www.instagram.com/danishcreamery, https://www.tiktok.com/@danishcreamery On this episode of Binging with Babish, we're making the Feast of the Seven Fishes from The Bear: branzino, king crab legs, oysters Rockefeller, insalata de polpo, Italian-stuffed artichokes, fried calamari, and a shrimp cocktail! 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 special episode of Ranked with Babish, Ilana Glazer is joining us in the studio to rank pickles! Ilana’s latest stand up special, HUMAN MAGIC, premiered on 12/20 and is now streaming! 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 Ranked with Babish in Japan, we're trying the fanciest and most expensive fruits we can find. From $14 kiwis to a $200 musk melon, you won't want to miss this! 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

"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.

“Una Pizza Napoletana was voted number one in the world twice, number one in America twice. Our style of pizza is rooted in Neapolitan but it’s our own thing.” Today, Bon Appétit spends a day on the line with Chef Anthony Mangieri, owner of Una Pizza Napoletana in NYC. Mangieri is considered a pioneer of Neapolitan-style pizza in America and his dedication to the craft has landed Una the number one spot in the world. 00:00 Intro 01:53 Mixing the Dough 05:48 Balling the Dough 07:35 Lighting the Oven 11:35 Making Ice Cream and Sorbetto 14:44 Pre-Shift Meeting 15:29 Making Pizzas Director: Gunsel Pehlivan Director of Photography: Carlos Araujo Editor: Morgan Dopp Featuring: Anthony Mangieri Director of Culinary Production: Kelly Janke Senior Creative Producer: Mel Ibarra Line Producer: Joe Buscemi Associate Producer: Justine Ramirez Production Manager: Janine Dispensa Production Coordinator: Tania Jones Camera Operator: Justin Newman Assistant Camera: Lucas Young Audio Engineer: Z Jadwick Production Assistant: Ryan Coppola Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Andy Morell Filmed on Location at: Una Pizza Napoletana 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 Indian chefs, Chintan Kiran Pandya, demonstrates how he cooks the perfect Biryani. Pandya owns Dhamaka, one of New York’s most popular Indian restaurants, but even top chefs still love the classic dishes you can make at home. 00:00 Intro 00:50 Prepping the Ingredients 02:21 Prepping the Rice 03:17 Cooking the Chicken Curry 05:33 Cooking the Rice 07:13 Cooking the Jhol 08:27 Assembling the Biryani Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

“I am historically the only restaurant on Staten Island to ever receive 2 stars in The New York Times, and then put on the 100 best restaurants 80 days later.” Today, Bon Appétit is spending a day on the line with Shaw-naé Dixon, founder of Shaw-naé’s House on Staten Island. Shaw-naé’s started as a local favorite serving soul food from the comfort of her own home, but now with a brick-and-mortar location and a shout-out from The New York Times, this restaurant is becoming an NYC sensation. 00:00 Intro 01:20 Oxtail Prep 04:54 Making Mac & Cheese 07:12 Making Fried Chicken 10:37 Making Cornbread 13:42 Break Time 14:57 Pre-Shift Meeting Director: Gunsel Pehlivan Director of Photography: Carlos Araujo Editor: Rob Malone Talent: Shaw-nae Dixon Director of Culinary Production: Kelly Janke Coordinating Producer: Kevyn Fairchild Line Producer: Joe Buscemi Associate Producer: Justine Ramirez Production Manager: Janine Dispensa Production Coordinator: Tania Jones Camera Operator: Justin Newman Assistant Camera: Lucas Young Sound Mixer: Z Jadwick Production Assistant: Quinton Johnson Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Andy Morell 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.

“Truth BBQ is very traditional central Texas-style BBQ to a tee.” Today, Bon Appétit spends a day on the line with pitmaster Leonard Botello at Truth BBQ. Serving up some of the finest barbecue in Texas, Truth BBQ has secured a spot in Texas Monthly’s top 3 BBQ joints. 00:00 Intro 01:11 Light Smokers 02:42 Loading Briskets 04:40 Loading the Hog 06:46 Rotate Briskets 07:51 Pre-shift Meeting 09:35 Service & Quality Control 09:57 Flip Hog 10:23 Wrap Briskets 11:44 Crisping Hog Belly Director: Ian Stroud Director of Photography: Dan Mohr Editor: Misa Qu Talent: Leonard Botello Director of Culinary Production: Kelly Janke Senior Creative Producer: Mel Ibarra Line Producer: Joseph Buscemi Associate Producer: Oadhan Lynch Production Manager: Janine Dispensa Production Coordinator: Tania Jones Camera Operator: Mark Brice Assistant Camera: Blaine Walker Audio Engineer: Wesley Cortiaus Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Billy Ward 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.

Today, Bon Appétit joins Lucas Sin at Big JJ Seafood Hotpot in Hong Kong to try their hotpot. This no-frills restaurant opened quietly during the pandemic and has since become a cult favorite for Hong Kong locals. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Today, Bon Appétit is at Mírate in Los Angeles to experience a Friday night from a bartender’s perspective. Mírate is a Mexican restaurant and bar offering an extensive menu of experimental cocktails and was named among the 50 best bars in North America. We strapped a camera to the Bar Director, Maxwell Reis, to get a closer look at what a busy Friday night looks like at one of LA’s hottest bars. Director: Sean Dacanay Director of Photography: Chris Cuthbert Editor: Jon Mackey Talent: Maxwell Reiss Director of Culinary Production: Kelly Janke Producer: Sydney Malone Coordinating Producer: Kevyn Fairchild Line Producer: Joseph Buscemi Associate Producer: Amy Haskour Production Manager: Janine Dispensa Production Coordinator: Tania Jones Camera Operator: Alexander Van Brande Sound Mixer: Gray Thomas; Kari Barber Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Justin Symonds Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Bon Appétit joins Lucas Sin at Sun Kwai Heung in Hong Kong to try their Chinese BBQ pork called Char Siu. This Cantonese dish is famous for its delicious smoky glaze and is a staple in Chinese cooking. 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 are probably one of the best gas station restaurants in the world.” Today, Bon Appétit spends a day on the line with Chef Hong Tran, co-owner of Brisket & Rice in Houston, Texas. Brisket & Rice is located in an old Church’s Chicken next to a gas station serving Texas craft barbecue with fried rice inspired by the Vietnamese flavors the owners grew up eating. 00:00 Intro 00:47 Load Briskets 03:02 Seasoning Ribs and Chicken 04:52 Making Rice 06:53 Fried Rice Prep 09:26 Checking Brisket for Service Director: Ian Stroud Director of Photography: Dan Mohr Editor: Misa Qu Talent: Hong Tran Director of Culinary Production: Kelly Janke Producer: Mel Ibarra Line Producer: Joseph Buscemi Associate Producer: Oadhan Lynch Production Manager: Janine Dispensa Production Coordinator: Tania Jones Camera Operator: Mark Brice Assistant Camera: Blaine Walker Audio Engineer: Wesley Cortiaus Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Justin Symonds 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, Michelin-starred chef Dominique Crenn is in the Bon Appétit test kitchen to make her most difficult dish: oysters, cucumber, and wasabi. Crenn is the first female chef in America to attain three Michelin Stars at her experimental restaurant, Atelier Crenn, in San Francisco. Director: Chris Principe Director of Photography: Eric Brouse Editor: Jared Hutchinson Talent: Dominique Crenn Director of Culinary Production: Kelly Janke Creative Producer: Mel Ibarra Culinary Producer: Mallary Santucci Culinary Assistant: Tony Ortiz, Mitch Dalbey Line Producer: Joseph Buscemi Associate Producer: Oadhan Lynch Production Manager: Janine Dispensa Production Coordinator: Tania Jones Camera Operator: Chloe Ramos Sound Recordist: Jeff Gaumer Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Billy Ward 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.

“Semma is a South Indian restaurant where we focus on regional Southern Indian cuisine, mostly from Tamil Nadu where I grew up eating.” Today, Bon Appétit spends a day on the line with Chef Vijay Kumar, executive chef at Semma, NYC’s only Michelin Star Indian restaurant. 00:00 Intro 00:43 Food Prep 02:16 Inventory 03:34 Quality Control 05:56 Test Dosas 07:17 Pre-Shift Meeting 07:58 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.

It's only fitting that there's snow coming down as we speak as I share this recipe. It's so easy but so delicious and comforting. Like a pasta e fagioli but with sausage and a touch of creaminess, so delicious I just know you will love it! Recipe: 2 Tbsp of Olive Oil 1lb of Italian Sausage, casing removed 1 Yellow Onion, diced 3 Stalks of Celery, diced 2 Carrots, peeled and diced 4 Cloves of Garlic, minced 10 cups of Chicken Stock 2-14.5oz cans of Cannellini Beans, drained and rinsed 14oz can of Crushed Tomatoes 1 cup of Heavy Cream 1 Tbsp of Italian Seasoning 12oz of Ditalini Pasta Piece of Parmesan Rind, optional Salt and Pepper to taste Fresh Parm to serve Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:44 - Brown Sausage 01:05 - Dice and Add Vegetables 02:27 - Build Soup Base 03:56 - Add Ditalini 04:27 - Serve! Fan Mail: PO Box 300 Minotola NJ 08341

This is such a go to for me and I change it so many ways depending on what I have on hand. The longest part of this recipe is waiting for the water to boil for the pasta other than that, it literally comes together in minutes! I' =m linking the original recipe below but please feel free to change it as I have. The only thing to remember is that a standard 5oz piece of Boursin is enough for 8oz of pasta, other than that, you can really have fun with it and use whatever you have on hand and it will work every time! Recipe: https://www.laurainthekitchen.com/recipes/10-minute-cheesy-pasta/

A long long long time favorite and a top request from so many of you to share every year so here's a reminder that this spectacular recipe exists! So easy and so delicious! The written recipe calls for cooked chicken but if you are using raw, start with 8 cups of water, add the raw chicken and let it simmer and reduce for about 30ish minutes till the chicken is cooked through then shred the chicken. RECIPE: 1 Yellow Onion, diced 2 Stalks of Celery, diced 2 Carrots, peeled and diced 2 Tbsp of Olive Oil ¼ cup of All Purpose Flour 6 cups of Chicken Stock ½ cup of Heavy Cream 1 lb of Potato Gnocchi 1 tsp of Italian Seasoning 2 cups of Cooked Chicken 3 cups of Baby Spinach, roughly chopped Salt and Pepper to taste Freshly Grated Parmiggiano Reggiano Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:07 - Poach Chicken 02:00 - Saute Vegetables 03:30 - Build Soup Base 05:23 - Add Gnocchi 05:50 - Add Spinach 07:00 - Dig In Fan Mail: PO Box 300 Minotola NJ 08341

The taste of my childhood!! I love this so much it's hard to even put into words, it's so humble yet rich in soul soothing emotions. If you grew up with this, you understand exactly what I mean and there are very few things that are better than this on a cold winter's day with some fresh bread alongside. You must give this a try, you will not regret it! As a reminder, Adding these types of videos are in addition to regular content to bring you as much food inspiration as possible! xoxo 3 Tbsp of Extra Virgin Olive Oil 4 Cloves of Garlic, thinly sliced Pinch of Hot Pepper flakes 1 tsp or 2 of Anchovy Paste 2 heads of Escarole, trimmed, chopped and well washed 1-14.5oz can of Cannellini Beans Salt and plenty of Pepper to taste

A long, long-time family favorite and Italian classic that my dad has been making for over 20 years! It's just so so so delicious, my favorite cacciatore ever and I know you will love it too! RECIPE: 3 Tbsp of Olive Oil 3lb (about 8) Mix of Drumsticks and Thighs, skin removed, see notes 1 Bell Pepper, seeded and thinly sliced 1 Large Yellow Onion, thinly sliced 10 oz of Cremini (baby bellas) Mushrooms, halved or quartered if really big 3 Cloves of Garlic, minced Pinch of Hot Pepper Flakes 1 cup of Dry Red Wine, I used merlot 28oz can of Plum Tomatoes, hand crushed, see notes Salt and Pepper to taste Couple Sprigs of Rosemary 2 Tbsp of Finely Chopped Parsley Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:22 - Season and Sear Chicken 02:34 - Crush Tomatoes 03:12 - Saute Vegetables 05:00 - Deglaze pan 05:10 - Add Tomatoes 06:05 - Add Chicken Back In 07:00 - Dig In Fan Mail: PO Box 300 Minotola NJ 08341

This is hands down the BEST and easiest bread dip ever ever ever!! You know the kind, that cheesy garlicky goodness some restaurants offer alongside fresh bread as you ponder the menu, it's just so good!! You must make it, you will simply love it!! Two things to mention, 1: so happy you guys are LOVING these extra videos (I really have been loving filming them and sharing more recipes with you) and 2: just a reminder that these videos are always in ADDITION to my regular content not in place of and this week we are back with regular uploading and there's a whole lot of yummy stuff coming so be ready!! Recipe: 1/2 cup of Olive Oil (not strong extra virgin) 1 (or 2) cloves of Grated Garlic 1 Tbsp of Very Finely Chopped Parsley 1 tsp of Italian Seasoning 1/2 tsp of Hot Pepper Flakes 2 Tbsp of Freshly Grated Parm Salt and Pepper to taste (just a small pinch) 1 tsp of Thick Balsamic Vinegar

Buongiorno!! It's a cold one out there and it's the season for all things soup and comfort cozy foods to keep us warm. I've shared this recipe years ago and it's one of the easiest things to make but it's just always so delicious and since we were all in the mood for it, I wanted to remind you it exists! Link to the recipe is below! Friendly reminder, these videos are always in addition to my content and never in place of and truth be told, I just love filming recipes so I figured who cares, let's share away because we can all use more Inspo and cozy vibes! WE always take the week of new year off (especially after such a busy December with uploading so many recipes) but regular content picks up next week and I've got some delicious things up my sleeve I just can't wait to share with you! Stay Warm! xoxo Recipe: https://www.laurainthekitchen.com/recipes/stuffed-pepper-soup/

Hi loves!!! IF you follow me on IG you see me post this bread in stories on a weekly basis, because it truly is such a family favorite bandits pretty much the main bread we eat in ur household. It's so easy to make, you can skip the standing mixer and just mix it by hand if you want and it comes out just as good. I've already shared this recipe with you before but worth remind you it exists lol and just a reminder that these videos are in addition to my normal content not instead of! I will leave a link to the recipe for you below! By the way I say 4 Ingredients because I don't count the water, I figured you already have that on hand. Recipe: https://www.laurainthekitchen.com/recipes/dutch-oven-bread/

The easiest and one of themes delicious things you can make with feta! Crispy, slightly salty yet sweet with a little side, this crispy wrapped feta is just sensational! It's a real favorite and a perfect little thing to whip up for NYE. You can also cut the feta into cubes and bake mini versions of this, that would be lovely too for a party! As a friendly reminder, these videos are always in ADDITION to my regular content never in place of! Happy New Year everyone!! 8oz Block of Feta, cut into 6 pieces 1/2 of a pack of Phyllo 1/2 cup of melted butter Hot Honey Sprinkle of sesame seeds Bake at 375 for about 25 minutes.

It was a wonderful year here at LITK! Thanks to all of you! Let's say farewell!

If you're hosting any kind of get together at any point throughout the year but especially for a night like NYE, you need to make these sausage balls!! So good, you will love them! Recipe below and just as a friendly reminder, these kinds of videos are always in ADDITION to my regular content not in place of! Recipe: 8oz of Softened Cream Cheese 1lb of Ground Sausage 2 tap each of Granulated Garlic, Onion, Paprika, Chili Powder and Garlic and Herb Seasoning Pinch of Salt and Pepper 3 Tbsp of Chopped Parsley 1 and 1/2 cups of Bisquick 2 Cups of Shredded Cheedar 1/2 cup of Grated Parm

One of my all time favorite ways to make mushrooms, especially if serving them as a proper side and not just a garnish. This video was meant to go up before Christmas but I don’t have to tell you that this recipe is delicious all year round! RECIPE: 1 lb of Button or Cremini (or baby Bella’s) Mushrooms 4 Tbsp of Olive Oil 6 Cloves of Garlic, minced 1/4 cup of Dry White Wine Handful of chopped Parsley 2 Tbsp of Butter Salt and Pepper, to taste Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:00 - Cook the Mushrooms 01:48 - Make the Sauce 03:21 - Finish Up! Fan Mail: PO Box 300 Minotola NJ 08341

A long, long-time favorite classic that kids and adults love! You must give this a try this Holiday Season! RECIPE: 1 Pre-baked 9 inch Deep Dish Pie Crust 2 cups of Whole Milk 1-1/2 cups of Granulated Sugar 1/3 cup of All Purpose Flour 1/3 cup of Cocoa Powder Pinch of Salt 3 Egg Yolks 1 Tbsp of Vanilla Extract 2 Tbsp of Unsalted Butter 2 Cups of Whipped Cream or Cool Whip for topping Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:10 - Make the Pudding 04:00 - Assemble the Pie 04:52 - Refrigerate 05:14 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341

My all time favorite way to make peas! A childhood staple I know you will love!! Recipe: 3 tbsp of Extra virgin Olive Oil 1 Medium Yellow Onion, diced 4oz of Thinly Sliced Pancetta, chopped 3 cups of Frozen Peas About 1 cup of Water Salt and Pepper to taste Fresh Chopped Parsley

The easiest recipe and the one I've been making on a constant rotation for years! Make sure the potatoes are really nice and tender after the first portion of the baking (can take up to an hour to bake them until tender so don't worry) then once you add the cheese they will continue to cook and the top will get gloriously browned and bubbly. These are so wonderful, even along side something like braised short ribs or roasted chicken. RECIPE: 2.5lb of Russet or Idaho Potatoes, sliced really thin 2 cups of Heavy Cream 2 Cloves of Garlic, smashed and peeled Sprig of Sage Pinch of Nutmeg Plenty of Salt and Pepper 1/2 cup of Parmesan Cheese 8oz of Freshly Grated White Sharp Cheddar, Gruyere, Swiss or a combination of the 3 Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:29 - Infuse Cream 01:29 - Slice Potatoes 03:12- Cover the Potatoes in Cream 03:44 - Bake Potatoes 04:00 - Top with Cheese 05:00 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341

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.

Full Story: https://www.seriouseats.com/2015/01/how-to-mince-chop-garlic-microplane-vs-garlic-press.html Daniel Gritzer does not mince words when it comes to garlic. In this video, he presses through camera gimbal issues and cuts right to the chase on his 3 recommended methods to mince your garlic. You Might Also Like... French Onion Soup Tarte Tatin: https://www.youtube.com/watch?v=q9lPMmbeIak Creamed Shishito Peppers: https://www.youtube.com/watch?v=1wuJAhiPQNg Our Favorite Way To Cook Asparagus: https://www.youtube.com/watch?v=MDV8HsPDSVo Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. #SeriousEats #Mince #Garlic