Recipes

Eat thoughtfully, live joyfully.

We’ve partnered with Marqués de Cáceres to feature five Spanish dishes that pair perfectly with their premium wines. From a fruit-forward rosé to bubbly cava, there’s a wine to fit every mood.

There’s no better way to capture the taste of Spain than with a glass of Marqués de Cáceres. But to really bring those Iberian flavors home, the well-known Spanish wine brand tapped Chef David Viana from The Lovely Lita to create five dishes to pair with their wines. If you’re unfamiliar, The Lovely Lita is a modern Iberian restaurant in Aberdeen, New Jersey which highlights classic dishes in unexpected preparations (think: paella with duck confit and chorizo, or salted cod agnolotti). It was a James Beard Award semifinalist for the best new restaurant in the country this year, a fitting recognition for David, who received a Best Chef nom in 2018 from the James Beard Foundation. This partnership brings the two together with an enticing menu to pair with any bottle of Marqués de Cáceres, from a sparkling Cava Brut to a bold Reserva. Despite being a few thousand miles away from Spain, the Rioja-based, family-run winery easily transports you back with every sip.

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The story behind the Dansk trivet is actually a fashion one: Gunnar Cyrén, an award-winning Swedish designer responsible for some of the world’s most coveted flatware, would’ve never worked with Dansk if he hadn’t walked into a Parisian hotel wearing his worst corduroy suit.

Days prior to arriving at the hotel, some time during the summer of 1969, Gunnar was in the midst of a family vacation in Sweden’s Skåne county when the phone rang. On the other line was Dansk founder Ted Nierenberg—again.

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We’ve teamed up with South Chicago Packing to spotlight their new Wagyu Beef Tallow Spray, the ultimate ingredient for BBQ’ing, grilling, searing, sautéeing, and more.

Here at Food52, we’re a community full of cooks, and we cook A LOT. With that experience comes some techniques—and preferred products—that are now second nature to us, like preheating a pan with our favorite cooking oil before dropping in an ingredient. The satisfaction of that sizzle is music to our ears—it means good things 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.

I’m writing to you from a high-speed train zipping from Paris to Antwerp. Why can’t we get trains right in America? I would love nothing more than to take a high-speed train across the country.

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Food52’s CEO Erika Ayers Badan is skilled at many things—and we’re not just saying that because she’s our boss!—but she doesn’t pretend to be a whiz in the kitchen. So in our brand-new video series, Erika Learns, she calls upon her favorite food-focused friends for some helpful guidance.

In the very first episode, Erika invites Emmy-winning talk show host Tamron Hall and Emmy- and James Beard-winning chef and culinary producer Lish Steiling to walk her through a dish from their new cookbook, A Confident Cook: Recipes for Joyous, No-Pressure, Fun in the Kitchen.

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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

I’m in Morocco on a sourcing trip for our Shop with Jojo, Food52’s GM—lots more to come on this in my next newsletter. In the meantime, my big news is that last week a friend asked if I could bake the Maialino Olive Oil Cake with her 14-year-old son, Axel.

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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.

Martha outside a restaurant bathroom in Akron, Ohio. Photo by Amanda Hesser The cretzel, from Wooster, Ohio, is … not yet sweeping America. Photo by Amanda Hesser

Tad and I just got back from dropping off our twin son and daughter at college in Ohio. If anyone has food or coffee recommendations close to I-80 in Pennsylvania, please email me at amanda@food52.com. If I don’t hear from one of you, it’s going to be a long, desperate four years. The egg sandwich pictured below was one of the “meals” we had on the road.

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We’ve partnered with our friends at The Association of Genuine Alaska Pollock Producers to introduce you to your new favorite fish.

Today’s Q: Are all white fish created equal? Recipes that call for white fish often make it seem that way, not specifying which one to use. But I’ve long had my suspicions that one reigns supreme (for a hint, just peep my byline).

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Months after we launched our Food52 Cookbook Club as a Facebook Group in 2017, our club moderator Linsey Sowa realized our pastry, pie, cake, bread, and cookie-loving members wanted a place to go deep on baking. So we began a dedicated Food52 Baking Club that followed the same rules.

Together, we’ve cooked through nearly 100 cookbooks together. To make the titles easy to find for our new and current members—over 32,000 and counting!—we're listing them here for easy access and inspo.

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Since the Food52 Cookbook Club launched as a Facebook Group in 2017, we've cooked through nearly 100 cookbooks together. To make the titles easy to find for our new and current members—nearly 40,000 and counting!—we're listing them here for easy access and inspo.

The way our members cook together across continents and time zones is simple: We post pics and reviews of the recipes we make from one of our chosen books. This could mean our "Book of the Month," our annual "Bonus Book," or any past cookbook we've covered for a Throwback Thursday or Throwback Month (August and February) post. Even if you can't get your hands on your own copy, we make sure you can still cook along with us, by excerpting recipes from our chosen cookbooks and only selecting titles that you can also download to a device.

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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.

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

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

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

If there’s one thing that never goes out of style, it’s these Browned Butter Blueberry Muffins. Originally whipped up in 2009, they’re still a total homerun—warm, nutty, and bursting with juicy blueberries.

Let me take you on a little stroll down memory lane—back to 2009, when red velvet was having its moment, and I had just discovered the life-altering magic of browned butter. I was also likely very deep into my sidepart and statement necklace era when these Browned Butter Blueberry Muffins first graced the blog.

Continue reading My Best Browned Butter Blueberry Muffins at Joy the Baker.

Hello, friends! Welcome to Let It Be Sunday: BACK TO SCHOOL SUPER SPECIAL EDITION! I started my 19th year of teaching back in August, but judging by the number of first-day-of school photos filling my Internet feeds, it seems like many kids are starting back after Labor Day. I’m here this weekend to offer my best back-to-school tips for all ages (and some treats for parents, too). As an adult who has been living that school life for quite literally my entire life, I have some insight to help everyone survive the school year. 

Continue reading Let It Be Sunday, 482! at Joy the Baker.

Think you aren’t a bread baker? Let me change your mind!  This easy no-knead bread recipe does all the hard work while you sleep, so you can wake up to a gloriously crusty, perfectly imperfect loaf that’s so simple, even the cat could make it (just kidding – if Tron could bake bread I’d always be out of butter).

Y’all, this no-knead overnight bread recipe has been my lifeline over the last few months.

Continue reading The Easiest Overnight No-Knead Bread Recipe at Joy the Baker.

Friends, hello, good morning, and a very warm welcome to this Monday that feels like a Sunday.

This week, I’ve taken large strides on The Bakehouse Texas, removing old old wallpaper and painting many of the rooms.  It’s very slowly starting to feel this might just be my house and the old owners won’t be strolling in at any moment.  In what feels rather symbolic, I’ve been sleeping downstairs in what was the guest room because the upstairs master bathroom feels very much like someone else’s bedroom. 

Continue reading Let It Be Sunday, 481! at Joy the Baker.

Hello friends! We have entered VIRGO SEASON, and as a Taurus sun, Virgo rising, (Leo moon, if you want to know), I’m happy to be in a grounded, earthy place and in my zone as someone who loves organization and learning. I am back in a routine, I recently bought a handheld steam cleaner so my home is sparkling, my calendars are color-coded, and quite frankly, you can’t tell me a gosh darn thing right now.

Continue reading Let It Be Sunday, 480! at Joy the Baker.

Friends, hello and good Sunday to you.

It’s First Christmas here in Bellville.  Just a holiday I celebrate every July and August as I develop recipes for the upcoming festive season.  I do have a ten foot Christmas tree up and fully decorated on my front porch, and it’s possible the neighbors think I’ve lost it. BUT! I crushed the magazine deadline this week, which means we’ll get this issue to print for late October! 

Continue reading Let It Be Sunday, 479! at Joy the Baker.

Editor’s Note:
The public views and personal opinions of public figure Jessica Reed Kraus are not representative of the views and opinions of Joy the Baker. The article authored by Reed Kraus speaks on her opinions on the subject of feminism, regarding the original article about Ballerina Farm, which we welcome. We also welcome healthy discussion, in agreement and disagreement, as long as it’s respectful of the community of readers here at Joy the Baker.

Continue reading Let It Be Sunday, 478! at Joy the Baker.

Real question. When did it start happening that summer ends with the return to school in mid-August when I remember, clear as day, dreading Labor Day weekend as the harbinger of the first day of school? I’m sure there’s a reasonable answer like, longer holiday breaks, shorter days, or an early finish but… mid-August!?  This feels unkind.

At least Amy has our adult school supply list ready for us (aka the best pens on the planet).

Continue reading Let It Be Sunday, 477! at Joy the Baker.

Hello, friends! Today is July 28th, and it’s my fifth wedding anniversary. My wife, whose name is also Amy, and I got married a bit later in life, but wow, it was worth the wait. We had our wedding in the backyard at the first house we shared and crammed 50 of our nearest and dearest under a huge tree for a yummy brunch that my family and friends pitched in to make. We told everyone that we were celebrating our engagement, but then BAM!

Continue reading Let It Be Sunday, 476! at Joy the Baker.

Simple Recipes from my Paris Kitchen

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

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

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

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

The post Doenjang Glazed Eggplant Recipe appeared first on Chocolate & Zucchini.

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

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

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

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

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

Because summers in Japan are hot and humid, Japanese cooks know a thing or two about the refreshing dishes such […]

The post Gomadofu (Sesame Tofu) Recipe appeared first on Chocolate & Zucchini.

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

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

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

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Yogurt Cake is a staple of French home baking: it is very easy to make and I have yet to […]

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

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I am coming to you today with the beverage that will keep you cool and hydrated and energized throughout the […]

The post Sparkling Honey Ginger Lemonade Recipe appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! I am coming to you today with the beverage that will keep you cool and hydrated and energized throughout the summer. It is a sparkling honey ginger lemonade that I make with fresh ginger — infused in hot water for a few minutes — and fresh lemon juice, sweetened lightly with artisanal honey, and top up with sparkling water. It is immensely refreshing on sweltering days, such as we’ve had in Paris lately. It is also a heathy summer drink, bringing you the immunity-boosting benefits of ginger, lemon juice, and honey to ward off those weird summer colds one catches sometimes. This honey ginger lemonade is, naturally, very easy to prepare — if making lemonade becomes a project, you’re doing it wrong. I am only offering a recipe because I fiddled with the details of the preparation before I landed on the just-right ratio of ingredients, and how long to infuse the ginger for, so I’m saving you a little bit of experimentation. That said, you may prefer your lemonade a little sweeter — I like it pretty tart — so feel free to adjust accordingly. If you like sparkling water as much as I do, but don’t like to lug home and then have to recycle all those plastic bottles, consider getting a sodastream machine, which carbonates regular water with the push of a button. We’ve have ours for years now — a fabulous gift from my sister and brother-in-law — and it still brings me the same joy and delight every time I use it. (Actually, I don’t get to use it much these days as my sons fight over the privilege.) And if you or one of your friends don’t drink alcohol, this is a wonderful cocktail hour option, too. More refreshing beverages for you: Heatwave-Ready Mint Lemonade Water Kefir (Tibicos) My Best Tips for Juices and Smoothies Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Sparkling Honey Ginger Lemonade Recipe Prep Time: 10 minutes Total Time: 50 minutes Makes 1 liter (4 cups). Ingredients One 5-cm (2-inch) piece organic ginger, about 40 grams (1 1/2 ounces), sliced thinly (no need to peel) 3 tablespoons artisanal honey (vegans can use another liquid sweetener) 3 organic lemons 600 ml (2 1/2 cups) sparkling water, refrigerated Ice cubes, for serving (optional) Instructions Put the sliced ginger in a heatproof bowl and add 240 ml (1 cup) boiling water. Steep for 15 minutes. Fish out the slices of ginger and stir in the honey to dissolve. Juice 2 of the lemons, and add their juice to the bowl. You should have about 360 ml (1 1/2 cups) liquids. Cover and keep in the fridge at least 30 minutes or until ready to serve. You can prepare this mix a few hours in advance. When ready to serve, slice the remaining lemon thinly. Fill a fourth of the glasses with the lemon-ginger mix, add a slice of lemon, ice cubes if desired, and top up with sparkling water. 3.1 https://cnz.to/recipes/drinks/sparkling-honey-ginger-lemonade-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. The post Sparkling Honey Ginger Lemonade Recipe appeared first on Chocolate & Zucchini.

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If you’re anything like me, you love the idea of ​​a picnic, but in practice, when someone throws the idea […]

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Buy Clotilde's latest book, The French Market Cookbook! If you’re anything like me, you love the idea of a picnic, but in practice, when someone throws the idea up in the air on a Friday night, in this beautifully spontaneous way people do, your Inner Grump awakens (“ugh, so much to organize, I have zero ideas, who’s going to do the shopping, we always end up eating the same thing, the kids will just stuff themselves with potato chips, and it is so uncomfortable sitting on the ground anyway”). So for you, for me, for us, here are a few ideas I hold at the ready to alleviate my Inner Grump’s fears and turn the corners of his mouth upward: yes, we can have easy and colorful picnics this summer! Of course, we all dream of lazing around in bed all Sunday morning, then get up to attend a picnic straight out of Pinterest. But the hard truth is this: without a minimum of forethought, it will just end up being soggy sandwiches, canned corn, a squashed roll of paper towels, and lukewarm soda. No. What we want is ideas that feel fresh, cheerful, and a little bit unusual. My Best Picnic Tips: Recipe Ideas French picnics are all about the jambon-beurre sandwich — a split baguette spread with butter and filled with cooked ham — but for a nice change of pace, I like to make a banh mi of sorts, the Vietnamese sandwich I love so much. Get a slim baguette without too much crumb, fill it with meat or tofu (marinated and grilled), grated carrots and cucumber dressed in magic sauce, sliced chilli peppers, a little mayonnaise and a lot of coriander: it’s a close enough approximation and a delight. And if we think that sandwiches are good, but still a lot of bread to eat, we can make rice or nori rolls by rolling up raw vegetables in rice paper wrappers or grilled nori sheets, maki-style, as for these cucumber and avocado nori rolls (which are one of my most popular recipes on Pinterest! See how nicely this gets tied back in). Another option is to go for smørrebrød, the Danish sandwich. Instead of making sandwiches for everyone, provide sliced black bread and a variety of simple ingredients: butter, cucumber slices, sliced boiled eggs, thin slices of gouda cheese, pickled herring, thin slices of roast beef, sliced spring onions, fresh herbs… Arrange everything on the picnic table or in the middle of a tablecloth spread out in a pretty meadow, and have everyone compose their own open-face sandwich. As for salads, which are always a bit awkward to eat on your lap, with the vinaigrette dripping from the side when the discussion becomes animated, I like to assemble them in jars (I use the glass containers from my yogurt maker as I have an extra set), in good-looking alternating layers. Cooked grains and/or legumes at the bottom, cooked vegetables, raw vegetables, something soft (tofu, cheese), something crunchy (toasted nuts, sprouted seeds), and dressing simply poured on top. Shake before eating. If this is a last-minute picnic, I am fully okay with bringing a few well-chosen pantry staples — a nice tapenade, sardines in olive oil, a jarred terrine with pistachios… I also keep in mind my local shops: my favorite rotisserie will cut up a roast chicken for me (best to call ahead), the Greek deli can make a nice assortment of dips for raw vegetables sticks, and from the bakery I can pick up a flight of chouquettes to go with a green tea peach salad. You will find a dozen more ideas for picnic recipes in this post: My Best Picnic Recipes. And to drink with all that, it doesn’t get more effortlessly classy than to bring bottles of water (better yet, homemade sparkling water) in which you’ll slip some mint leaves, slices from an organic lemon, and/or a cucumber stick. My Best Picnic Tips: The Equipment When it comes to picnics, the devil is in the gear: pretty plates and sharp knives can make all the difference between a chic picnic and a cheap picnic. I’m pretty uncompromising on the matter of sharp knives: there’s nothing more depressing than ruining a sublime saucisson or a juicy tomato with a plastic knife. Also, if you’re the one who thought to bring your Laguiole pocket knife, the real deal you bought in the actual village of Laguiole and had engraved with your name on the blade, it’s safe to say you’ll be the de facto boss of the picnic. If you do not have a folding knife, just pack your best paring knife — wrap it up tightly in a dishcloth and fasten with a thick elastic band. And while we’re at it, don’t forget that small cutting board, to slice stuff on a surface other than the palm of your hand. As for the plates and cutlery, I like to opt for real and reusable as much as possible: it is so much more pleasant and so much more sustainable. Glass tumblers (the Duralex ones are virtually unbreakable, and infinitely more stable than plastic cups on the grass). Reusable plates (melamine for lightness if you prefer; from my research, the material is safe for occasional use), forks and spoons plucked from your cutlery drawer. Depending on what you’re serving, you may be okay with just forks and spoons, or even just chopsticks. Rather than bringing a large tablecloth or picnic blanket, I find it more convenient to take several smaller ones: it allows the sun-shy to sit in the shade while the sun-happy can soak in its rays, and it avoids the awkwardness of being stuck in the periphery with everyone’s feet in the middle. Unless you are having picnic at a highway rest stop or near a rolling brook, it may be difficult to wash your hands before and after the meal. I don’t recommend disposable wipes and antibacterial gel (for their environmental impact and controversial composition). Instead, a few small towels or washcloths dampened with slightly soapy water will do the trick. It is also very refreshing, à la oshibori. My Best Picnic Tips: My Ideal Check-List ❑ Several small blankets or tablecloths made of thick, durable fabric ❑ Several dish cloths, which will be used to wrap around food and plates, and wipe what needs wiping ❑ One or two sharp knives ❑ A small cutting board ❑ Real plates, glasses, forks, spoons, chopsticks, knives ❑ Cloth napkins (see my cloth napkin tutorial) ❑ Large spoons or better yet, locking tongs, for serving ❑ Ice packs and a large cooler bag to keep the food cool and safe ❑ Small wash cloths dampened with soapy water ❑ A corkscrew or bottle opener, if you bring wine or beer ❑ Two trash bags to pick up what’s recyclable and non-recyclable ❑ A few condiments (a small jar of mustard, a container of gray salt or spicy gomasio) Join the conversation! What are your best recipes and tips for a successful picnic? The post My Best Picnic Tips appeared first on Chocolate & Zucchini.

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Pissaladière is a specialty from Nice, in the South of France. It’s a thin-crust onion tart topped with black olives […]

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Buy Clotilde's latest book, The French Market Cookbook! Pissaladière is a specialty from Nice, in the South of France. It’s a thin-crust onion tart topped with black olives and anchovies, baked on a pizza-style dough. The name comes from pissalat (pee-sah-lah), a Provençal condiment of puréed anchovies, cloves, thyme and bay leaves that used to be spread on the dough before baking. Nowadays, it’s rare for the cook to actually make this condiment; it’s more common to feature the anchovies whole and on top, as I’m showing you here. My paternal grandmother was from the North of France originally, but she lived in the South for decades — in Marseille as a newlywed, then in Vence when my grandfather retired. As a result, her cooking repertoire was full of Provençal hits, and my mother, who learned a lot about cooking from her, made many of the same dishes when I was growing up. (Hence the zucchini bias.) Pissaladière was a favorite as soon as the days got a little warmer: the ingredients for it are available year-round, but it is definitely a summery dish in spirit, one that is best enjoyed when you make it — if at all possible — on vacation with your mother and sister, while your father prepares his signature vinaigrette for the greens you will serve on the side. Who among you remembers that I had first posted a recipe for pissaladière back in 2004? Fourteen years ago, my friends, fourteen years ago! But naturally the photo was hideous, and the recipe wasn’t very precise, so I thought it was high time for a fresh take on this timeless treat. And I am delighted to present it to you with the gorgeous photos that my photographer-friend Céline de Cérou took in the shade of her very own olive tree, in her beautiful garden in Marseille, the very city where my grandmother likely made her first pissaladière back in the 1930’s. Full circle indeed. Have you tried this? Share your pics on Instagram! Please tag your pictures with #cnzrecipes. I'll share my favorites! Print Pissaladière (French Onion Tart) Recipe Prep Time: 1 hour Cook Time: 30 minutes Total Time: 2 hours, 30 minutes Serves 4 Ingredients For the bread dough: 250 grams (about 2 cups) all purpose wheat flour (I use T65 flour) 1 teaspoon instant yeast 120 ml (1/2 cup) lukewarm water 1/2 teaspoon fine sea salt 1 tablespoon olive oil 1/2 teaspoon herbes de Provence (mix of dried herbs such as thyme, rosemary, basil...) For the topping: 1 tablespoon olive oil 600 grams (1 1/3 pounds) yellow onions, thinly sliced 1/4 teaspoon fine sea salt 50 grams (1 3/4 ounces) fillets of anchovies packed in olive oil, drained A dozen black olives Fresh thyme or rosemary Fleur de sel Instructions Start preparing the bread dough 2 hours before. Place the flour in a large bowl and form a well in the center. Pour the lukewarm water into the well, add the instant yeast, and let rest for 5 minutes. Add the salt, rosemary, and oil, and mix with a fork until it comes together. Knead on a clean countertop or in a stand mixer fitted with a dough hook, until the dough is smooth and elastic, about 8 minutes with a mixer and 12 to 15 minutes by hand. Gather the dough into a ball. Clean the bowl, grease it with a little oil, and add the ball of dough. Cover with a kitchen towel and allow to rise at room temperature for 1 hour. In the meantime, prepare the sautéed onions. Heat 1 tablespoon olive oil in a skillet. Add the sliced onions and the salt. Cover, switch to low heat, and cook for 30 minutes, stirring every now and then, until the onions are tender and translucent. Remove the lid, switch to medium heat, and cook for 5 more minutes, stirring regularly, until almost all the cooking juices have evaporated. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough into a circle, about 25 cm (10 inches) in width, and transfer to the prepared baking sheet. Spread the sautéed onions on the circle of dough, leaving a margin of about 1 cm (1/3 inch) around the edge. Bake for 20 minutes, until the edges of the crust have risen and turned golden brown. Add the anchovies on the pissaladière in a star pattern, top with the olives, and bake for 10 more minutes. Add a little fresh thyme or rosemary, and a pinch of fleur de sel. Serve hot, slightly warm or cold, with a green salad on the side. 3.1 https://cnz.to/recipes/starters/pissaladiere-french-onion-tart-recipe/ Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. Photography by Céline de Cérou. The post Pissaladière (French Onion Tart) Recipe appeared first on Chocolate & Zucchini.

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In addition to planning my menus, I have been doing more and more batch cooking these past few months. The […]

The post Vegetarian Batch Cooking for Summer: 1-Hour Prep, 6 Meals! appeared first on Chocolate & Zucchini.

Buy Clotilde's latest book, The French Market Cookbook! In addition to planning my menus, I have been doing more and more batch cooking these past few months. The idea of batch cooking is to block out time one day of the week to prep or cook a bunch of ingredients in advance, which you can draw from and combine for low-effort homemade meals the rest of the week. It is the shortest path to feeling like a kitchen superhero, saving you brain juice and money along the way. And today, I am offering you the vegetarian batch cooking plan for summer I’ve created and test-driven with great success: 1 hour of prep work for easy 6 meals on subsequent days. Meal #1: Ratatouille and Rice Bowl — the beauty and simplicity of an in-season roasted ratatouille, served over rice to mop up the juices. Meal #2: Bell Pepper and Chickpea Green Salad — a simple stir-fry of bell peppers, onions, and chickpeas over simply dressed greens drizzled with tahini sauce. Meal #3: Ratatouille Wraps with Eggs and Tahini — inspired by a delicious sandwich from Miznon in Paris! Meal #4: Zucchini Pasta with Olive and Almonds — super easy pasta dish ready in the time it takes to cook the zucchini. Meal #5: Roasted Sweet Potatoes with Olives and Almonds — the same topping brings zest to roasted sweet potatoes. Meal #6: Everything Salad with Avocado and Eggs — turning bits and bobs from the previous meals into a lovely salad so the process is entirely waste-free! Below you will find: – A shopping list (of which you can get a free printable) — everything is available from the organic store or supermarket (they cost around 30€ ($34) in my store; your mileage may vary), – Your instructions for the prep work — allow for about 1 hour of active time, and 1 1/2 hour in total, – Your instructions for each of the six meals — active time ranges from 5 to 15 minutes, time to table from 10 to 30 minutes, – Suggestions of variations to adapt the plan to various dietary constraints. If you’re new to batch cooking, this plan is an easy and lovely way to dip your toes in and see how deliciously freeing it is. If you’re an experienced batch-cook, I hope it provides some ideas to enrich your current practice. And please share your best tips with us! And if you find this first plan helpful and useful, I will offer you a new one at the start of each new season; let me know how that sounds. In passing I recommend these French-made glass containers for storing your preparations (I have two sets; they nest perfectly and take up very little room) and this dual kitchen timer to keep track of two preparations at the same time! Without further ado, here’s your vegetarian batch cooking plan for summer! This is what you’ll make during the 1-hour prep time. Your Batch-Cooking Shopping List Get your free printable shopping list! For 4 people: PRODUCE ☐ 4 medium eggplants ☐ 4 medium tomatoes ☐ 6 medium zucchini ☐ 3 red bell pepper ☐ 3 medium onions ☐ 2 cloves garlic ☐ 1 small shallot ☐ 1 large head lettuce or 6 cups mixed salad leaves ☐ 1 kg (2 pounds) sweet potatoes ☐ 2 organic lemons (or 1 lemon, 1 lime) ☐ 2 avocados ☐ 1 small bunch cilantro or flat-leaf parsley GRAINS/LEGUMES/NUTS ☐ 360 grams (2 cups) rice of your choice ☐ 1 400-gram (15-ounce) jar of chickpeas (or 100 grams or 1/2 cup dried chickpeas) ☐ 350 grams (12 ounces) dried pasta of your choice (short shapes) ☐ 70 grams (1/2 cup) roasted almonds ☐ 90 grams (1/2 cup) black or green pitted olives ☐ 100 grams (1/3 cup) tahini ☐ 4 wheat tortillas or wraps or ready-made buckwheat pancakes DAIRY/EGGS ☐ 8 large eggs ☐ A block of Parmesan or nutritional yeast IN YOUR PANTRY ☐ Olive oil ☐ Mixed dried herbs such as herbes de Provence (thyme, rosemary, basil…) ☐ Ground cumin ☐ Sea salt Prep Work (1 to 1 1/4 hours) Note: The active prep work should take you 1 to 1 1/4 hours, but the ratatouille will need another 30 to 45 minutes’ roasting beyond that. First: ☐ Wash: the eggplant, the zucchini, the tomatoes, the bell peppers. ☐ And peel: the onions, the shallot, the garlic. Make the roasted ratatouille: ☐ Preheat the oven to 175°C (350°F). ☐ Cut the eggplant, the tomatoes, and 2 of the zucchini in 2-3-cm (1-inch) cubes. ☐ Put the remaining zucchini in the fridge. ☐ Slice 2 bell peppers into strips (reserve the 1 remaining bell pepper). ☐ Slice 2 of the onions thinly (reserve the 1 remaining onion). ☐ Put the cubed eggplant, tomatoes, zucchini; sliced bell peppers and onions; and the garlic on a rimmed baking sheet. ☐ Drizzle with 60 ml (1/4 cup) olive oil, sprinkle with 1 teaspoon dried herbs and 1 1/2 teaspoon salt. ☐ Toss to coat, cover loosely with foil, and put into the oven. ☐ This will roast for 45 minutes covered, then you will uncover, stir, and roast for another 30 minutes. While the ratatouille is roasting, you will: ☐ Hard-boil the eggs (this is my method). ☐ Cook the chickpeas if using dried. ☐ Dice the remaining bell pepper and onion finely, and put them in a container with a lid. Combine with 1 tablespoon olive oil and 1 teaspoon ground cumin, cover, and put away in the fridge. ☐ Make a simple tahini sauce: simply thin the tahini with the juice of 1/2 the lemon, 1/2 teaspoon salt, and just enough water to make a pourable sauce. Put away in the fridge in a tightly covered container or jar. ☐ Wash the lettuce (or salad leaves) and the herbs, spin them dry, and wrap them up in a clean dishcloth. This you will put in a plastic bag and put away in the fridge. ☐ Scrub the sweet potatoes, let them dry, and put them away somewhere cool and dark. ☐ Chop the almonds roughly and keep in a jar at room temperature. ☐ Chop the shallot finely and the olives roughly, and combine them in a jar or container with the zest of 1 lemon and juice of the remaining half lemon, and 2 tablespoons olive oil. Note: If you don’t want to use your oven in the summer, you can also cook the ratatouille as a stew in a Dutch oven or slow cooker. Meal #1: Ratatouille And Rice Bowl Active time: 5 minutes. Time-to-table: 15 minutes. ☐ Reheat two-thirds of the ratatouille (reserve one third), cook the rice, chop half of the herbs (reserve the other half). ☐ Serve the ratatouille over the rice and sprinkle with fresh herbs. Meal #2: Bell Pepper And Chickpea Green Salad Active time: 10 minutes. Time-to-table: 10 minutes. ☐ In a skillet, sauté the chopped bell pepper and onions mix with 1 teaspoon salt, until soft, 4 minutes. ☐ Add the drained chickpeas and cook for 2 minutes longer, stirring so everything comes together. If you have leftover rice, add it in as well. ☐ Cut about one third of the salad leaves into ribbons, divide among 4 bowls, and top with warm bell pepper and chickpea mix. ☐ Drizzle with half the tahini sauce (reserve the other half) and serve. Meal #3: Ratatouille Wraps With Eggs And Tahini Active time: 10 minutes. Time-to-table: 10 minutes. ☐ Reheat the remaining third of the ratatouille and heat the wraps. ☐ Shell 4 of the eggs and roughly chop. ☐ Assemble ratatouille wraps with ratatouille, chopped eggs, and drizzle with tahini sauce. The Ratatouille and Egg Sandwich from Miznon in Paris that inspired this wrap idea. Meal #4: Zucchini Pasta With Olive And Almonds Active time: 10 minutes. Time-to-table: 15 minutes. ☐ Put salted water to boil in a large saucepan. ☐ Slice the zucchini into thin half-moons. ☐ Put the pasta in the boiling water, boil according to package instructions, and add the zucchini in the last 2 minutes of cooking. ☐ While the pasta is boiling, chop half the remaining herbs and combine them with half the almonds and half the chopped olive mixture. ☐ Grate Parmesan to yield about 1/3 cup of it (or measure the same volume of nutritional yeast). ☐ Drain the pasta and zucchini, return to the pot, drizzle generously with olive oil, and stir. ☐ Divide among 4 bowls and sprinkle with Parmesan and the topping. Meal #5: Roasted Sweet Potatoes With Olives And Almonds Active time: 15 minutes. Time-to-table: 30 minutes. ☐ Preheat the oven to 200°C (alternatively you can grill the sweet potatoes if you have an outdoor grill). ☐ Cut the sweet potatoes lengthwise into long wedges of even thickness (4 to 6 per potato depending on size). ☐ Arrange on a rimmed baking sheet, drizzle with olive oil, sprinkle with salt, and toss to coat. ☐ Put into the oven for 20 to 25 minutes, until cooked through and golden. ☐ While the sweet potatoes are roasting, chop the remaining herbs and combine them with the remaining almonds and remaining chopped olive mixture. ☐ Cut another third of the salad leaves into ribbons, and dress lightly with olive oil, a drizzle of lemon juice, and salt. ☐ Divide the sweet potatoes among four plates, sprinkle with the almond and olive topping, and serve with the salad. Meal #6: Everything Salad with Avocado and Eggs Active time: 10 minutes. Time-to-table: 10 minutes. ☐ Cut the remaining salad leaves into ribbons, and dress lightly with olive oil, a drizzle of lemon juice, and salt. ☐ Take out any leftover bits and pieces from the days before and toss them into the salad: sweet potatoes (dice these first), ratatouille, chickpea mix, olive condiment, cold pasta, tahini sauce, herbs… ☐ Halve the avocados. Shell the remaining eggs and cut them in half. ☐ Divide the salad among plates, and serve with a half-avocado and two half-eggs. Variations for Different Diets Vegan: Meal #3 and 6: Replace the eggs with tofu or tempeh. Meal #4: Use nutritional yeast, not Parmesan. Gluten-free: Meal #3: Choose gluten-free wraps (buckwheat crêpes are gluten-free). Meal #4: Choose gluten-free pasta. Dairy-free: Meal #4: Use nutritional yeast, not Parmesan. Paleo: Meal #1: Use cauliflower “rice” in place of the rice. Meal #2: Use cashews instead of the chickpeas. Meal #3: To assemble the ratatouille wraps, use collard leaves or other large green leaves (see Gena’s tutorial on green wraps). You can also make one-egg omelets and use those as wraps; hold the hard-boiled eggs then. Meal #4: Replace the pasta with kelp noodles or other paleo-friendly noodle, or use a spiralizer to make vegetable noodles such as with carrots, daikon radish, jicama… Don’t forget to grab your free printable shopping list! The post Vegetarian Batch Cooking for Summer: 1-Hour Prep, 6 Meals! appeared first on Chocolate & Zucchini.

Healthy Vegetarian Recipes.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Vegan Recipes to Glow From The Inside Out

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

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

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

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

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

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The post Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze appeared first on Oh She Glows.

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

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

The post Flax Glowballs appeared first on Oh She Glows.

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

The post Roasted Spiced Chickpeas appeared first on Oh She Glows.

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

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

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

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

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

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

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

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

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

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

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The post Oh She Glows For Dinner + Pre-order Bonus Bundle! appeared first on Oh She Glows.

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

Hi everyone! It has been so hard to find the right words for this post as my heart is breaking for the world right now. I hope you are all staying safe and doing well. How are you doing? I’m wishing you all love and strength to get through whatever challenges may be coming your...

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The post Cozy At Home Spicy Any-Veggie Soup appeared first on Oh She Glows.

Hi everyone! It has been so hard to find the right words for this post as my heart is breaking for the world right now. I hope you are all staying safe and doing well. How are you doing? I’m wishing you all love and strength to get through whatever challenges may be coming your way during this pandemic. We’re about to start our 7th week of “sheltering at home” and are all doing well & taking things one day at a time. A gift from my heart We’ve been trying to do our part by helping the community in various ways, but I also want to do a little something personal for some of my blog readers who are working on the frontlines and in essential services during this pandemic. This idea is a small way for me to connect with you and say thank you for all that you’re doing! So that said, I’d like to mail a signed and personalized copy of my brand new cookbook (my very first hardcover….eek!), along with an Oh She Glows Recipe App download, to 15 frontline and essential workers located in Canada or the US. These gifts will be sent out as soon as my book launches early this fall. Side note: I almost nixed this idea because I worried there would be hard feelings if I couldn’t send one to everyone who reaches out (I will likely have a lot more than 15 emails), but I hope you’ll understand that even though I can’t send you all one, I’d still like to do this to bring a smile to some of your faces during this difficult time. (And I’ll be doing more cookbook giveaways for the entire OSG community in the late summer and fall, too, so there will be other opportunities coming up.) You can nominate yourself or someone you know. Please send a brief email along with your city, and province or state (or your nominee’s story and location) to frontline@ohsheglows.com by May 1, 2020. We’ll select 15 frontline and essential heroes and I will cover all costs of shipping, the book, etc. Due to the volume of emails we anticipate receiving, we’ll only be able to reply to those who are selected, but I want to say a huge thank you in advance for sharing your story with me and to all of you out there who are making sacrifices for your communities every day. A little about this soup Today, I’m sharing a versatile, nutrient-packed, and pantry-friendly soup that I’ve been making for the past several weeks. I can’t tell you how much of a go-to recipe this has been while trying to juggle work deadlines and refereeing (oops, I mean parenting) and homeschooling. You can use virtually any veggies you have on hand as long as it totals about 8 cups (be sure to see the Tips in the recipe below for ideas). I’ve created both Instant Pot and stovetop versions for you as well. I love that I can throw everything into my Instant Pot, turn it on, and walk away! And the stovetop version is almost as simple…the only difference is that you’ll need to stir it a few times during cooking. I’m whipping this up twice weekly until the warm weather sets in. I hope it brings you some comfort during these trying days. I’d love to hear which veggie combos you use…my favourite combo so far is: broccoli, carrots, butternut squash, frozen green beans, and sliced cremini mushrooms. A nutrient powerhouse! I’m not joking when I say that I’m eating this daily for lunch…it helps balance out all the baked goods that I’ve been stuffing in my face…lol. PS – I’ll be sure to share a lot more details about the new book (as well as the big cover reveal!) soon. If you haven’t already, be sure to sign up for our newsletter, as we’ll be relaunching it this spring and revealing the cover and details there first. Sending you all love, good health wishes, and big virtual hugs, Angela xoxo Cozy At Home Spicy Any-Veggie Soup Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free ★★★★★ 4.7 from 32 reviews Yield 8 cups (2 L) Prep time 15 minutes Cook time 25 minutes Total time 40 minutes This spicy, bursting-with-flavour soup can be made with whatever veggies you have lurking in the crisper and pantry. My favourite combination of veggies is broccoli (rich in immune-boosting vitamin C), butternut squash, carrots, and frozen green beans, and I’ve detailed the amounts I use in my recipe below. You can use any veggies you love as long as it totals 8 cups of chopped veggies (see my Tip below for ideas!). I’ve also provided two different cooking methods: a hands-free Instant Pot method and a traditional (but still very easy) stovetop method. The beauty of this soup is that it’s so simple to make—we simply add the ingredients to the pot and let it cook away! The soup’s spicy flavour comes from using a generous amount of red pepper flakes. I like 2 teaspoons for a moderate, zippy heat level, but if you aren’t a fan of a lot of heat, start with 1 teaspoon and go from there. If you want to use my Instant Pot method, you can find the directions at the bottom of the Tips section. This recipe is adapted from my 8-Minute Pantry Dal. Ingredients 1 tablespoon (15 mL) coconut oil or olive oil 2 1/2 cups (625 mL) water 1 (14-ounce/398 mL) can light coconut milk 1 (14-ounce/398 mL) can fire-roasted diced tomatoes* 3 cups (190 g) broccoli florets (1 1/2-inch florets)** 2 cups (270 g) peeled, seeded, and chopped butternut squash (1/2-inch cubes) 1 1/2 cups (195 g) chopped peeled carrots (1/2-inch thick coins) 1 1/2 cups (160 g) frozen cut green beans*** 2 teaspoons red pepper flakes, or to taste**** 1 teaspoon fine sea salt, or to taste 1 teaspoon garlic powder 1 cup (170 g) uncooked red lentils 2 tablespoons (30 mL) apple cider vinegar, or to taste Herbamare, for garnish (optional) Directions Stovetop method: To a large pot, add the oil, water, coconut milk, diced tomatoes (with juices), broccoli, butternut squash, carrots, frozen green beans, red pepper flakes, salt (starting with 3/4 teaspoon), garlic powder, and red lentils. Stir to combine. Set the heat to high, cover with a tight-fitting lid, and bring the mixture to a low boil. Once it comes to a boil, remove the lid and reduce the heat to medium. Stir again, scraping off any lentils stuck to the bottom of the pot. Simmer, covered, over medium heat for 15 to 20 minutes, stirring occasionally, until the lentils are soft and the veggies are just fork tender. The veggies should have a touch of resistance when pierced with a fork. The cook time will vary based on the type of veggies you use. After cooking, remove the lid and stir in the apple cider vinegar, starting with one tablespoon and adding from there, to taste (we love 2 tablespoons for a lot of brightness). Sometimes, there may be a slight separation in the soup after adding the vinegar, depending on the brand of coconut milk used. This is nothing to worry about. Season with more salt, if desired (I add another 1/4 teaspoon of fine sea salt, plus a bit of Herbamare). I also enjoy adding a bit more apple cider vinegar to my individual serving because I adore its tanginess in this soup. Serve and enjoy. Refrigerate leftovers in an airtight container for up to 4 to 5 days. Tip: * I love fire-roasted diced canned tomatoes in this soup, but feel free to use regular canned diced tomatoes if that’s what you have. ** You can use practically any veggies you have on hand (most veggies should work, however, I probably wouldn’t try beets or eggplant, but maybe that’s just me). Veggies to try out: broccoli, cauliflower, bell peppers, carrots, sweet potatoes, yellow or red potatoes, button mushrooms, squash, sautéed onions/garlic/celery, thickly sliced zucchini (with skin), kale, frozen peas, etc. Just make sure the chopped veggies total 8 cups. If using onion, celery, or garlic, be sure to sauté them in the oil over medium heat for about 5 minutes, until softened, before adding the remaining ingredients. I have not tested any frozen veggies besides frozen green beans, so I can't vouch for other ones working. *** If using French-cut frozen green beans (the thin variety), add them during the last 5 minutes of cooking to prevent them from softening too much. **** 2 teaspoons of red chili flakes results in a zippy, moderate level of heat (my fave way to make this soup!). If serving to spice-shy folks, start with 1 teaspoon (for a mild soup) and add more after cooking, if desired. INSTANT POT METHOD: 1.To a 6-Quart (or larger) Instant Pot, add all the ingredients, except the red lentils and apple cider vinegar. Stir until combined. 2. Now, pour the red lentils evenly overtop the mixture and gently press them into the liquid with your hands or a spoon (do not stir the lentils into the mixture as this can result in a burn notice in some machines). 3. Secure the lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position. 4. Press the “Pressure Cook” button (or “Manual”, on some machines) and set the cook time to 1 minute on high pressure. After a few seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun! (Pro tip: it will take about 25 minutes for the machine to come to pressure before the 1 minute timer is triggered.) 5. You’ll hear a few beeps when the 1 minute timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the soup (simply shift the Steam Release Handle to the “Venting” position to release the pressure). Once all of the pressure has been released, the float valve will sink and you won’t hear steam anymore. 6. Carefully open the lid. My Instant Pot defaults to the “keep warm” setting, so I cancel it and turn the machine off to avoid over-cooking the veggies. Stir in the apple cider vinegar (starting with 1 tablespoon and adding more from there, to taste...we love 2 tablespoons for a nice zing). Sometimes, there may be a very slight coconut milk separation in the soup after adding the vinegar. This is natural and nothing to worry about. Season each bowl with a sprinkle of salt or Herbamare, if desired, and enjoy! Nutrition Information (click to expand) Serving Size 1 cup (250 mL) | Calories 201 calories | Total Fat 7.3 grams Saturated Fat 5 grams | Sodium 270 milligrams | Total Carbohydrates 27.6 grams Fiber 5.4 grams | Sugar 5.2 grams | Protein 8.1 grams Nutritional analysis uses 1 teaspoon sea salt. * Nutrition data is approximate and is for informational purposes only. PRINT EMAIL SHARE REVIEW Facebook Pinterest Share on X If you've made this recipe I'd love to see it. Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look! The post Cozy At Home Spicy Any-Veggie Soup appeared first on Oh She Glows.

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Asian Plant-Based Deliciousness

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

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

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

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

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

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

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

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

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

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

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This vegan unagi made from eggplant is absolutely delicious and super drool-worthy! I’m a big fan of Chinese or Japanese eggplant because the texture is tender once cooked. If you are not a fan, you can try my Vegan Unagi made from tofu and potato. It tasted just as great! Vegan Unagi (Eggplant) Step-by-Step Step 1: Prepare the eggplant There are a few ways to cook the eggplant (see tips below) and today, I’m using the steam-pan-fry method. I like the softer texture on the inside while keeping the skin intact which makes the flipping and basting easier during cooking. First, trim off the eggplant top, then cut it into logs of 2 or 3 depending on how long the eggplant is. I cut mine into two. Place them on a steamer safe plate and steam over high heat until tender, about 8-10 minutes. The time depends on how large your eggplant is. Once it’s cool enough to handle, slice the eggplant lengthwise in half so it opens up like a book, but do not cut it through (see video or picture). Repeat the same on the left and right to flatten the eggplant. Now, score the flesh vertically to create the mark. These marks will help increase the sauce absorption. Step 2: Make the sauce Using the same sauce as my Vegan Salmon Bowl, this sweet and savory baste is as simple as mixing together mirin, kombu dashi powder, soy sauce, and sweetener. If you can’t find instant kombu dashi, feel free to use kombu and mushroom to make the stock – please refer to my Miso Ramen. Alternatively, you may use this sauce from my other vegan unagi recipe, if you like. Note: I found the kombu dashi powder online at Amazon or WorldMarket (brand – Muso Vegan Umami Broth) or at Mitsuwa Marketplace. Step 3: Turn it into a vegan unagi bowl Next, it’s time to cook the beautiful eggplant that you’ve created. Heat a non-stick pan over medium heat with a spoonful of oil. Carefully transfer the eggplant over to the hot pan, cut side down. Lightly pan-fry until slightly golden before flipping. This brown layer will prevent the flesh from tearing apart. Continue to cook the skin while basting the top with sauce. I used about 2.5 tablespoons for each eggplant. If the sauce starts overflowing from the flesh, use a spatula to push the sauce close to the skin. Once the skin is slightly brown, flip one more time so the flesh can sip all the remaining sauce from the pan. If you have extra sauce, you may reduce it and use it as a drizzle. Flip one more time if needed to ensure the skin is fully cooked through. Optional but highly recommended side – charred scallions! Simply place cleaned scallions on a heat-safe plate, add a drizzle of oil, and sprinkle with salt. Then, char using a hand torch. Similarly, you may broil or grill the seasoned scallions for similar results. To serve, place rice in a bowl, top with a square sheet of nori (highly recommended), then the vegan unagi along with the charred scallions. Drizzle with the extra sauce (optional) and garnish with sesame seeds. Other ways to prepare eggplant Trim off the top. Poke eggplant a few times using a fork. Wrap it tightly with foil. Bake at 450°F (232°C) until soft on the inside, which can take about 30-45 minutes depending on the size. Then, continue to step 3 above. Roast eggplant in an open fire until the skin blistered. Place it in a bag or wrap it with a towel to allow the heat to soften the skin. Peel off the skin and continue to step 3. This method creates a more fragile eggplant, so carefully flip it over during cooking. Pan-fry-steam – this method is another one of my favorites to prepare eggplant at home. Trim off the top and then slice the eggplant in half, horizontally. Score them diagonally, both ways to create a diamond shape. Heat a non-stick pan with a drizzle of oil. Place the eggplant in the hot pan, scored side down. Cover with a lid. The steam will slowly cook the eggplant until tender. Flip and cook the skin for another minute or so, adding a little bit more oil if needed. Continue to step 3. Other eggplant recipes to try Yu Xiang Qie Zi (Spicy Garlic Eggplant) Easy Dou Ban Jiang (Fermented bean sauce) Eggplant Stuffed Eggplant with Omnipork Air-fried eggplant with tomato This Vegan Unagi made from eggplant is Delicious Flavorful Easy to make one of the best ways to eat cook eggplant If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends! Vegan Unagi Bowl made from eggplant This vegan unagi is made from eggplant that has a tender texture on the inside that is basted in a delicious sweet and savory sauce. It's perfect when serving with a bowl of your favorite grains and I highly recommend a nori sheet for the extra seafoody taste. 4.94 from 15 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 4 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 honey ice cream recipe makes a creamy bowl of goodness that tastes as rich as it looks. Five ingredients; plump vanilla beans, heavy cream, whole milk, honey, and a bit of salt. That's it.

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

Good bread slathered with a veggie-packed garlic yogurt and finished with a few high impact toppings. If you keep the yogurt on hand, it’s an excellent five minute lunch.

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I call this summer toast. It’s the result of a couple things in my life colliding into a really good lunch option. Here’s what we’re looking at. Slices of homemade sourdough bread rubbed with olive oil are broiled until golden and toasted. Each slice is smeared with Greek yogurt that has been absolutely loaded with grated zucchini and carrots, toasted walnuts, smashed garlic, and herbs. Tons of good stuff. The finishing touch comes from a scan of my late-summer refrigerator which always has roasted cherry tomatoes, olives, and basil. It’s the perfect easy lunch. The Inspiration: Summer Toast There have been some amazing cookbook releases this year and I’ve been cooking regularly from a short stack of them. One of my absolute favorites has been Sebze: Vegetarian Recipes from My Turkish Kitchen by Ozlem Warren. I checked it out from the library, then immediately bought my own copy. There’s a yogurt-based meze she shares on page 102, where she loads yogurt with sautéed vegetables, herbs and nuts. It is fantastic, no notes. But as the temperature kept climbing here in LA, I started doing a version of it with raw, shredded zucchini and carrots (or whatever else I need to use up). I make it on the weekend, and use it smeared on, in, and under all sorts of things all week. It dovetails with my baking a couple loaves of sourdough each week (even when it’s hot omg) for the A+ combo you see here. For the sourdough geeks, the bread pictured is 20% whole wheat flour, 30% high-extraction flour, 50% bread flour with wild rice, toasted walnuts, and lots of lemon zest folded in. Pro-tip The one piece of advice I have here is to use a box grater, or something similar. Skip the microplanes for grating the zucchini and carrots. Old school for the win here because you end up with hearty, well defined flecks of vegetables. I have a flat, wooden Japanese grater that is a dream to use, so keep your eyes peeled for one of those. An Alternative to Avocado Toast As much as I love avocado toast, this is a nice, substantial alternative. For the vegans out there, use a dairy-free yogurt. Or, for a brunch, you could set up a toast bar with this and avocado, and a few other spreads and compound butters. More Summer Recipes Spicy Summer Miso Soup Summer Drink Ideas Summer Fruit Salad Summer Berry Crisp Melon Salad Bruschetta All summer recipes Continue reading Summer Toast on 101 Cookbooks

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

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

An all-star, homemade rice pilaf focused on building flavor throughout the cooking process. This one is made with butter, basmati, toasted nuts, caramelized onions and fragrant spices. One pot, so good.

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Rice pilaf is a great foundation recipe to know. Once you learn to make it well, you can tweak the recipe a thousand ways to your liking. This is a favorite approach for me. Be sure to make it pretty (and extra delicious) with toppings. There are a bunch listed in the recipe. How To Make Rice Pilaf: The Technique The backbone of a good pilaf is, of course, rice. You want it fluffy and well defined. For this pilaf, you build flavor early. Onions are caramelized in a blend of olive oil and butter. The butter browns and becomes fragrant. To that, spices are added, and ingredients like beans or pulses, toasted nuts, and dried fruit are added. You have a lot of latitude here, and the combination of chickpeas, chopped dates, and pistachios (pictured) are a favorite. Water is added and the pot simmers until the rice absorbs and softens. A finishing squeeze of citrus juice and shower of herbs brightens things up. Toppings like salted yogurt and olives are the finishing touch. Rice Pilaf Variations In place of dates: Use dried apricots, golden raisins, dried cherries, or dried figs. Spices: The cinnamon version shared here is wonderful, but you can go in entirely different. directions by swapping in za’atar, curry powder, onion and garlic powder, mushroom powder, etc. Experiment with grains: Adding a percentage of whole grains (or fast-cooking lentils) to a typical pilaf is a great way to incorporate a bit of a nutritional boost and ingredient diversity. For 2 cups of basmati rice a great place to start is 25%. To Reheat The key to reheating a rice pilaf like this one is to add a few tablespoons of water to the pan or dish you’re using. Heat gently, give it a good stir, and then go for a second round of heating. You mainly want to avoid the rice drying out, so adding a bit of moisture really helps. More Rice Recipes Green Rice Citrus Rice Kale Rice Bowl Sesame Coconut Rice Sushi Bowl Vegetarian Paella Rice Salad all rice recipes Continue reading Rice Pilaf on 101 Cookbooks

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

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

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

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

The frozen yogurt recipe you're looking for. Easy, wonderfully tangy, not-too-sweet, creamy white cloud of perfect frozen yogurt deliciousness.

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When I first wrote about this frozen yogurt recipe in 2007, I started by saying, “Pinkberry Frozen Yogurt has nothing on the recipe in David Lebovitz’s cookbook The Perfect Scoop.” It was peak fro-yo era and in front of me was a book brimming with both wildly creative and classic ice cream flavors. While it might seem a bit peculiar to choose to go the frozen yogurt route over ice cream, Wayne loves yogurt. He had been traveling all week, I chipped the freezer burn off the ice cream maker and churned up the creamiest frozen yogurt for him to enjoy when he arrived home. You should absolutely make some too. David’s simple, three ingredient recipe delivers a wonderfully tangy, not-too-sweet, creamy white cloud of perfect frozen deliciousness. And, believe me, as a California native, I know good fro-yo when I taste it. It is actually rare thing. You might be tempted to add sweet swirls, crushed fruit, or chocolate chunks. For the first go-around, don’t. Restrain yourself. Use good yogurt and enjoy it straight the first time around. Decide on twists for the future. Which Ice Cream Maker? For a long time I used a little Krups Ice Cream Maker, one of the ones you leave in your freezer. It served me well for years, delivering batch after creamy batch. I eventually invested in a Breville Smart Scoop. David has ice cream maker recommendations on his site as well. Spoiler alert, he also has a Smart Scoop but also highlights others at a range of price points. Frozen Yogurt Variations: Plain Whole-Milk Yogurt: David noted in the comments below, “I’m glad many of you’ve been enjoying the frozen yogurt and thanks to Heidi for sharing the recipe. To those of you who’ve asked about reducing the fat in the recipe, I often make this with plain whole-milk yogurt which I don’t strain. Simply substitute equal quantities: 1 cup whole-milk yogurt per 1 cup strained yogurt. In the book, I give instructions for making frozen yogurts both ways with plenty of fresh-fruit variations, including strawberry, peach, cherry, and berry. The version Heidi made has a nice tangy yogurt flavor and is creamier than one made with unstrained yogurt. Low-fat yogurt can be used but the frozen yogurt will have a relatively firm texture once it’s deep-chilled in your freezer. Happy churning!” Almond Saffron: Infuse a pinch of saffron into a couple teaspoons of almond extract for an almond-saffron twist. With Granola: This frozen yogurt is really great topped with this crunch Peanut Butter Granola More Sorbet and Ice Cream Recipes Frosty Lime Sherbet Vegan Berry Swirl Ice Cream Fresh Mint Chip Frozen Yogurt Classic Berry Swirl Ice Cream Grapefruit Sorbet Honey Ice Cream Continue reading Frozen Yogurt on 101 Cookbooks

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

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

You’ve got this! Perfect hard boiled eggs - every single time. Here’s the method.

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Hard boiled eggs are a frequent ingredient in many meals and recipes. They’re foundational for countless cooks, and much-loved for being portable, filling, protein-rich, and adaptable. Once peeled they can be sliced, grated, smashed, or pureed. The key is landing on a cooking method that delivers perfect eggs every single time. So, let’s talk it through. What Makes A Perfect Hard Boiled Egg? The goal here is to cook fully set, smooth, eggs. That when cut open reveal a creamy, well-set, bright yellow yolk with no grey ring or discoloration. A lot of divots from peeling aren’t ideal, but there are methods to achieving divot-free eggs, no worries! The Method There are a few key steps here. Let’s go through them with photos. First, gently place your eggs in a saucepan. Next, cover the eggs with water by about an inch. After that, bring everything to a boil over medium-high heat (uncovered). Once the water reaches a boil, when the eggs start to tap a bit against the bottom of the saucepan, turn off the heat, cover, and set a timer for exactly 10 minutes. In the meantime, prepare a medium bowl with water and some ice cubes. Once your timer goes off, use a strainer, spider, or slotted spoon to move the eggs into the ice water. This is one of the steps a lot of people get wrong (or skip). You really want to cool they eggs down entirely. Peeling warm eggs is much more difficult than peeling cold one, and patience is king here. The quick cool-down also helps keep the eggs bright, yellow, and ring-free. How To Best Peel a Hard Boiled Egg This is something people really struggle with. Peeling an egg is actually trickier than you think, especially if you don’t want to lose a good amount of the egg along with the peel. We’ve all been there. Keep in mind that fresh eggs are always trickier to peel than eggs that are a bit older, but this is a method that helps remove the egg shell in strips and avoiding divots in the eggs. Here’s the technique: Crack the shell all over. One end of the egg (bottom) will vibe more hollow than the other, tap this end on your countertop. Then gently tap, tap, tap all around the egg to crack and loosen the entire shell. Some people will tell you to gently roll the egg on your countertop, and I’m not a fan of that technique. I’ve had eggs split around the circumference while carefully rolling, so tap, tap, tap it is. Start peeling. The hollow end (bottom) is where you want to start. Depending on the egg, you might be able to softly work your thumb under the membrane, pushing the shell away from the egg. If you’re lucky it will peel in long strips. If not, keep trying to get under that membrane and peel from there. Rinse. Give each egg a quick rinse and pat dry. This gets rid of any crunchy peel residual that might still be clinging to the egg. How Long Can You Store Hard Boiled Eggs Some say hard boiled eggs will last up to a week, but I try to use them within 4 days or so. Why I prefer This Method For Hard Boiling Eggs There are a number of other approaches to hard boiling eggs out there, but I always come back to this one. Common sense would have you boil the water first, drop the eggs in and continue to boil for a set amount of time. This minimizes the variables, because you’re dealing with constants – the temperature of boiling water and a set time period. But this method has you add a towel to your pan to keep the eggs from breaking as they boil, and tbh, I don’t love the cleanup from that. The method I use here is gentle with the eggs from the start, and it’s reliably good. The only wild card I’ve run into is using an induction stove burner. It boils the water SO FAST, the eggs end up needing a slightly longer time under cover. If you’re using induction, bring them to a boil a bit more slowly, a 6 setting works well. Wooohoo! I Can Make Perfect Hard Boiled Eggs – What’s Next? Once you make hard boiled eggs, you are on your way. Here are a few other ideas. Make deviled eggs Make a Niçoise salad Make an assortment of homemade spice blends to use on them. Make shredded egg salad Make a classic egg salad sandwich Add them to a bento with other feel-good lunch ideas More Egg Recipes Pickled Turmeric Eggs Scrambled Eggs with Cream Cheese Sheet Pan Frittata Skinny Omelette Continue reading How To Make Hard Boiled Eggs on 101 Cookbooks

A pancake recipe that delivers a beautiful, classic stack with impossibly tender crumb and golden edges. The pancakes have lightness and lift, and good color. The recipe is also endlessly adaptable based on what you have on hand.

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I first posted this pancake recipe in 2006, and figured it was time to elaborate a bit. This is a recipe I use a lot, resulting in a beautiful, classic stack of pancakes with impossibly tender crumb and golden edges. The pancakes have lightness and lift, and good color. That said, the real reason I love this recipe is because it’s endlessly adaptable. I’ve used it as a base pancake recipe and jumping off point for endless pancake adaptations and I heartily encourage you to do the same. You can experiment with a range of flours, liquids, and add-ins, and I list off a number of suggestions below. If you’re looking for classic pancakes to make when camping, your search is over. Let’s Make a Great Pancake Batter The best pancakes start with great batter. You don’t want your batter too thick, because pancakes made with really thick batter tend to cook well on the outside, but the inside they can be undercooked. Worse, in my opinion, is too thin pancake batter. Don’t get me wrong, I love a good crepe, but if you’re after the perfect fluffy weekend pancake? You don’t want your batter spreading out all over the pan. This recipe hits that perfect middle mark. And you can use a range of liquids, depending on what is in your refrigerator. Buttermilk, Yogurt, or Milk? – use what you’ve got! You can make these pancakes with just about any liquid you have on hand. I’ve listed them in order of preference. Buttermilk is wonderful, but yogurt works like a dream too. Not everyone keeps buttermilk on hand, but many people have a cup of yogurt. Go for it! Thin Greek yogurt with an equal amount of water, so for this recipe I’d combine 1 cup + 2 tablespoons Greek Yogurt with the same amount of water. If you’re using a standard yogurt don’t bother thinning it. Both of the above (buttermilk or yogurt) are A-plus choices. Don’t have other of those? Dairy milk, oat milk, and almond milk will all give you good results. When using one of these, allow the batter to sit for 5-10 minutes before cooking, allowing the batter to thicken a bit. Experiment with Different Flours in Your Pancakes I’ll start by saying, you can use all-purpose flour in these pancakes. But, by all means, experiment with more nutritious whole-grain flours if you have them (I have suggestions below and in the recipe). White whole wheat flour works wonderfully here. It’s the Trojan horse of whole-grain flours, because for finicky people who won’t eat anything brown or wholesome you can pass it off as white. It is made from a strain of hard white winter wheat berries and the nutritious bran and germ aren’t processed out the way they are in all-purpose white flour. The white whole wheat flour makes for a tender crumb. Rye Pancakes: Replace about 1/2 of the all-purpose flour with rye flour. Oatmeal Pancakes: Replace 1/3 cup of the flour with quick-cooking oats or uncooked oats you’ve blitzed in a blender. These pancakes are particularly good with slices of banana cooked in. Sprinkled with a bit of brown sugar in place of syrup. Tiny Grain Pancakes: Stir 1/2 cup cooked quinoa or millet into your batter. Blueberry Beet Pancakes (Vegan): If you’re looking for a colorful vegan pancake variation – hearty, substantial, delicious, and kid-friendly. Variations From other Cooks A number of you have left helpful comments for tweaks and variations to this recipe over the years and I wanted to list off a couple: Lactose Intolerant: Jenny noted, “I just made these this morning for my lactose-intolerant twins, substituting the 2 1/4 C buttermilk for 1C soy milk. They were absolutely awesome! I ground 2 C wheat berries, which made 4C flour, and doubled the recipe for my large family.” Lots of Bran: Rachael says, “I would really encourage you to try adding bran to your waffles or pancakes next time. I substitute up to half of my flour with bran (sometimes have to reduce the liquid a bit or add in something thicker, like yogurt, because the bran doesn’t absorb milk)… it lends a wonderfully nutty flavor to things and it lightens the texture substantially, not to mentioned the good-for-you fiber. Extra Credit Fluffy I’ve tweaked the recipe here to have you separate your eggs, and beat the whites into fluffy peaks. It’s an annoying step, and requires extra effort, but is arguably worth it. You fold the whites into your batter as a last step before cooking, and it adds a really nice lightness to the pancake batter. That said, if you’re not feeling up to it, no big deal – lightly beat the two eggs and add them to the liquid mixture. Favorite Toppings for your Pancakes Whole Blueberry Maple Syrup: This is my favorite syrup for these pancakes and worth the bit of extra effort to make. It’s delicious, fragrant and beautiful without being overly sweet. To make blueberry maple syrup put half of a 6-ounce basket of blueberries, 1/4 cup sugar, 1/4 cup maple syrup, and 2 tablespoons of water in a medium saucepan over medium-low heat. Heat and stir until the sugar dissolves. Simmer for 5 or 6 minutes or until the blueberries begin to split. Remove from heat and press the blueberry mixture through a fine strainer into a bowl. Mash the fruit to get all the juiciness extracted. Throw out the solids. Stir the remaining blueberries into the warm syrup and set aside. You can use whatever sugar you like here – white, brown, coconut sugar, etc. Homemade Blackberry Syrup: For blackberry fans who enjoy a bit of feistiness, this is your syrup. It’s slow-burning, sweet and spicy. Inspired by a recipe in the September 2007 issue of Gourmet Magazine, it’s great not only over pancakes and waffles, it’s also aces in oatmeal, and in all sorts of drinks and spritzers. Churro-style Cinnamon Sugar: Combine 2 tablespoons cinnamon with 1/2 cup sugar and stir well. Sprinkle generously across hot buttered pancakes. You can experiment with the sugar blend beyond this as well, adding a pinch of ground cloves or curry powder, and/or crushed rose petals. Roasted Strawberries: These jammy gems are a favorite topping. You can make them ahead of time and refrigerate for up to a week. Compound Butters: One of my favorite pancake toppings for a weekend brunch. Make a compound butter or two and let people choose. Tasty Pancake Add-Ins Berries: If you’re adding berries to your pancakes, add them to your pancakes after they’re on the griddle. This way your pancake batter retains its color. Bananas: If you’re adding slices of banana to your pancakes, add them after the pancakes are on the griddle. Boosts: Adding a boost of oat bran, wheat germ, chia seeds, nutritional yeast, kale or beet powder, hemp or flax seeds is always an option. I usually start with a tablespoon or two. Some Cooking Tips My pan of choice for pancakes is cast iron, but any pan that holds steady heat is fine. The key is getting and maintaining the right temperature. Too much heat and you end up with burned pancakes that are under-cooked in the middle. Too little heat, and they take forever to cook, and they end up with a bit dry with a toughened crumb. I tend to start at a lower temperature than I think I’ll want, and creep it up from there. What Kind of Pan is Best for Pancakes? Related to the above sentiment, I nearly always use my favorite well-seasoned cast iron pan to make pancakes. That said, I keep a non-stick skillet on hand for omelettes and the like. Both pans cook these pancakes well, but the non-stick pan makes beautiful, golden, perfect-looking pancakes. The cast iron pan pancakes taste very similar, they just aren’t as uniform or golden in color. And maintaining a steady temperature seems easier using cast iron. How do I Know When to Flip My Pancakes? For starters, when cooking pancakes, your pan shouldn’t be too hot, or too cool. If the pan is too hot, the pancakes end up overcooked before the insides have time to cook. Alternately, when the pan is too cool, pancakes take too long to cook and it impacts the texture negatively. So, control the temperature of the pan, flip when perfectly golden, and finish the second side. The batter should be set throughout and you’re ready to ladle in your next round of pancakes. Flip pancakes with a thin spatula when the bottoms are golden. You should also see bubbles coming up. Keep Those Pancakes Warm! Unless you have a griddle, or multiple pans going, you’re going to need make your pancakes in batches. And you don’t want your first round to go cold while you’re making the next. If you have a cooling rack you use for cookies, you can deploy it here. Place pancakes, preferably in a single layer, on the cooling rack after transferring from the skillet, and place them in a 200F oven to keep warm. I like the cooling rack better than a plate because it allows air to circulate around the entire pancake. This way, the bottom sides of the hot pancakes won’t get soggy. How to Make Pancake Mix Ahead I often make a pancake mix in a jar and and add the liquid ingredients just before I’m ready to make them. Simply combine the flour, baking powder, baking soda, sugar, and salt in a Mason jar. The morning you want to make pancakes combine the buttermilk, egg yolks, and melted butter (or alternately, olive oil), fold in whipped egg whites, and you’re ready to go. Can I Freeze these Pancakes? You can! Allow pancakes to cool completely. Arrange them on a parchment-lined baking sheet in a single layer, and freeze. Transfer to a freezer bag or container. Reheat pancakes by placing them on a baking sheet, cover tightly with foil and place in a 350F until hot, 10 minutes or so. If you don’t want to heat the oven, you can thaw them in the skillet you originally cooked them in. Another choice is to pop them in the toaster for a quick breakfast, you get a bit more crispness, but still good! Freeze for up to two months. More Pancake Recipes Adventure Pancakes (Recipes For The Road PDF) Fluffy Pancakes Lemon Ricotta Pancakes Blueberry Beet Pancakes (vegan) Blackberry Saffron Honey Saffron Raspberries More Breakfast Recipes Healthy Granola The Best Waffle Recipe (seriously!) Homemade Cinnamon Rolls A loaded frittata Tofu Scramble Herb Cream Cheese Scrambled Eggs Baked Oatmeal is always popular More breakfast recipes Continue reading Fluffy Pancakes 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

A simple and delicious zucchini soup made with potatoes, sautéed onions, and bolstered with spinach. Add a bit of chopped chile for heat if you like. It’s light and healthful, and at the same time creamy textured and plenty tasty.

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This is a straight-forward zucchini soup with a couple twists and tricks to make it ever-so-slightly special and unique. You might not think that a soup with zucchini as the primary ingredient would be worth cooking, but this soup attempts to win you over! Zucchini Soup: The Inspiration The inspiration for this soup is simple: peak summer paired with too much zucchini. One option is to use it in a soup. But pale, watery zucchini flesh is a bit sad, and not much to look at. No worries, we have a plan. The potatoes in this recipe provide a good amount of body. And to boost the color and visual appeal, fresh spinach is the secret weapon. By giving spinach a supporting role a vibrant cilantro-flecked zucchini soup in an eye-popping shade of green is created. With a nicely boosted nutritional profile as a bonus. Creamy without Cream The goal here is a smooth, pureed soup. I wanted a creamy consistency without relying on copious amounts of heavy cream. I ended up using potato in the soup base which gives the soup a bit of heft and thickness, something people often mistake for a fully cream-based soup. You could finish this soup lwith a tiny splash of cream, or a dollop of creme fraiche, but quite honestly it’s not necessary. Delicious either way! Week-night Friendly This soup is great if you like to meal-prep. The bulk of the time commitment here is in the chopping. Beyond that the soup only takes about 15 minutes to make once the ingredients start hitting the pot. It’s a great make-ahead option and keeps well in a jar, refrigerated, for 4-5 days. More Zucchini Recipes Zucchini Bread Pasta with Smashed Zucchini Cream Simple Sautéed Zucchini Grilled Zucchini & Bread Salad Zucchini Gratin all zucchini recipes Continue reading Zucchini Soup on 101 Cookbooks

When you have an abundance of blueberries, blackberries, raspberries, or huckleberries, this is the berry pie to make. It’s classic, with a juicy, sugar-kissed, mixed berry filling. Pair it with a flaky, all-butter crust and you have the ideal berry pie on your hands.

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A good berry pie is one of those baking skills to conquer first. I love this berry pie for its simplicity, but there are some details to fixate on to make it extra special. Why I love This Pie: A great berry pie is classic, and there are two components to get right: the crust, and the filling. The filling for this pie is sweet enough to accent the flavors in good fruit, but not so sweet the fruit is overpowered. I’m encouraging you to make your own homemade pie crust here. It’s a complete game changer, and absolutely doable! A structured, golden, all-butter crust is the ideal contrast to a jammy, unstructured fruit pie filling like this one. I sprinkle the top pie crust with big grains of sugar just before baking to add a layer of crunch and sweetness. A detail that really takes the whole thing over the top. What Kind of Berries are Best for Berry Pie? You have latitude when it comes to choosing berries for berry pie. Use whatever great tasting berries you have on hand. It’s okay if they’re not “perfect” as long as the flavor is good. My rare (but absolute favorite) berry pie version is made entirely with wild huckleberries. Raspberries plus huckleberries is a winning combo. And the pie pictured here is a blend of (roughly) equal parts blueberries and blackberries. The formula is to use 2 pounds of berries total. Pick through the berries to remove any stems or molded berries. Can I Use Frozen Berries? Yes, you can use fruit that has been frozen in pies. Thaw to room temperature before proceeding with the recipe. Berry Pie: Pro-tips Here are a few pro-tips for this pie. Glass pie dish: Number one tip, but don’t let this hold you back from baking a pie today. If you love pie, eventually you’re going to want to score a glass pie dish. It allows you to see the base of your pie take on color as it is baking. It’s a helpful confidence builder as you’re dialing in your pie baking skills. Work with confidence: People are often intimidate by pie baking. I’m here to tell you that even when it is bad it is good. Just keep moving forward when you’re making a pie. Don’t give up. If you’re fighting the crust, take a minute, put it back in the refrigerator to cool, regroup, then try again. Fully Bake Your Pie: An underbaked pie will cause a number of problems including a doughy, unstructured crust, and undeveloped filling. If using a glass baking dish, look for the pie bottom to get golden brown and toasted color. The top should be similar. You can see that I love a deeply golden and rustic crust, and can sometimes push it a bit too far, but you get the idea! Go super toasty and golden, pale flour is no good here. Berry Pie: Variations My goal here is to deliver the kind of berry pie recipe that becomes a staple in your baking repertoire – delicious, reliable, and thick with bubbling berry juices. You’ll find the base recipe down below, but here are a few little tweaks I’ve noted in my notebooks over the years. Rye Crust: Use this all-butter flaky pie crust, but swap in 25% dark rye flour. You’ll end up with a gorgeous, rustic crust that works brilliantly in combination with berries. Lemon Zest Crust: Grate the zest of a lemon or two into your flour and butter as you’re making your pie crust. I don’t always have time for these little touches when making a pie, but love a little wink of lemon to level up just about any pie crust. Rose Geranium Sugar: A bit of a wildcard suggestion here, but I happen to have a vigorous rose geranium plant on my patio, and it pairs incredibly well with berries. The night before making your pie filling use your hands to work a few fragrant rose geranium leaves into the sugar. Kind of smash and smear it, seal it in a jar overnight, and remove the leaves before making the filling with the scented sugar the next day. Herb & Spice Rye Berry Pie: A version of pie I had on the site for a long time (before this update!) used the rye crust suggested above, and 2 sprigs of thyme leaves plus 1/2 teaspoon cinnamon in the filling. To Make a Lattice Pie Crust You don’t have to make a latticed top for this pie, but you can if you like. Here’s how: Step one: Roll the pie dough top crust out into a 12 x 12 shape and cut into 1-inch thick strips (pictured above). Go for more of a square shape if possible. Step two: Arrange 6-7 strips horizontally on a piece of parchment paper. Then, starting in the middle, working quickly with a single strip, make your strips look like this. (above) Under two, over two, under two, at 45 degree angle. Step three: Grab another single strip and do the opposite next door. So – over two, under two, over two. Keep going working outward, alternating. When you’ve used all your strips transfer the crust to the refrigerator for 5 minutes or so to set a bit. You’ll be able to slide it off the parchment paper into place on the pie. Trim just beyond the edge of the pie dish, crimp or seal, and proceed with the recipe. More Pie Recipes Shaker Apple Pie Coconut Cream Pie Pumpkin Pie Vegan Samosa Shepherd’s Pie Deep Dish Quiche Vegetable Pot Pie Continue reading Berry Pie on 101 Cookbooks

If you’ve never cooked with giant beans, now is the time. In this dish baby fennel, plump Greek gigante beans, and sliced lemon tangle with a honey-kissed white wine sauce, all finished with a shower of chopped dill. A perfect side.

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This is baby fennel, giant beans (Greek gigante beans), sliced lemon, a honey-kissed, in-pan, white wine sauce, all finished with a shower of chopped dill. If any of you are in a side-dish rut, I’m going to lobby for trying this. It’s fast, it’s good, and as a base idea, it’s flexible. You can make the beans as instructed below, or use the recipe as a jumping off point. Lemon Gigante Beans: Variations There are a lot of ways to tweak this recipe idea. There are also a bunch of great suggestions down in the comments as well! When made in an oven-proof skillet, top it with feta, chopped olives, and breadcrumbs, and bake into a crunchy-topped gratin. Add a poached egg on top of each serving to make a complete one bowl meal. Add a few cups of water (or herby broth), season well, and you have a bright, substantial stew. Giant Beans: Favorite Sources Greek gigante beans can be challenging to source in local stores. I tend to stock up ( with a few bags) when finding them, or order, in bulk, on line. Arosis Gigante Beans: Keep an eye out for the organic version of these as well. Rancho Gordo Royal Corona Beans: These are a fantastic substitute for Greek gigandes. Comparable in size, they’re often a bit creamier. More Bean Recipes Chipotle Cinnamon Slow-Cooked Coconut Beans Giant Chipotle Baked Beans Health Nut Vegan Chili My favorite basic bean technique: How To Cook Beans Best Bean Recipes Continue reading Lemon Gigante Beans on 101 Cookbooks

A special ingredient in the coating of this salt and pepper tofu is what makes it extra good. You’re going to want to have it over cold noodles, salads, or as a straight-up snack.

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This salt and pepper tofu is something you can use as a component in all sorts of meals. It’s great in salads, tossed with noodles, or served over grain bowls. Bonus: it’s simple to prepare, here’s how. Toss crumbled, extra-firm tofu with seasoned nutritional yeast to create a nice coating. Then pan-fry until deeply golden. You can enjoy it hot, but a long cool-down in the refrigerator really dials in the texture and flavor. There are a lot of Chinese-inspired salt and pepper tofu recipes out there. Just know, this is not that. This is something different – more like a tasty health store hippie tofu, or a delicious tofu-based chicken alternative. Can’t get enough of it over here. Salt and Pepper Tofu: Tips & Tricks There are a few things to pay attention if you want the best results for this recipe: Tofu: Seek out extra-firm tofu. You’re going to freeze it overnight, or for at least 5 hours, so plan ahead. After thawing you press as much liquid as possible from the tofu. This is going to be the key to getting the dense, substantial texture in the end. Black Pepper: Black pepper steps up in this recipe, so it’s worth it to use the good stuff. The difference between old, dusty, pre-ground black pepper, and good, well-sourced freshly ground peppercorns is WILD. If you’re not excited about black pepper, it’s time to turn things around. I really love Yupanqui Black Imperial peppercorns from Ecuador, and consequently go through a lot of it. But there are many, many other amazing, interesting black peppers to explore as well: Diaspora, SOS Chefs, Burlap & Barrel. And if you’re ready to geek out on the pepper front even more, Andrea Nguyen wrote about Vietnamese peppercorns here. Salt and Pepper Tofu: How to Serve It Salt and pepper tofu is great for snacking. I never make it with that as the intention, but I can’t help but grab a few bites here and there. It is good for a few days, refrigerated, after cooking. Here are a few favorite ways to enjoy it. In Salads: You can see in the photos here, salt and pepper tofu is an ideal salad component. You can serve it on top, or toss it with other ingredients and dressing. Here we had it in a big ol’ lunch salad with just about everything I could grab – shredded red cabbage and carrots, lettuces, pistachios, avocado, toasted ramen noodles, cherry tomatoes, celery, kidney beans, and a spicy sesame dressing. An all kale salad version is also A-plus. In a bento: As part of my feel-good lunch ideas, this fits right in. Some salt & pepper tofu alongside a tangle of noodles, plus one or two of the salad or veg options on that page is ideal. Rice Bowl: It’s a great rice (or other grain) bowl component. A brown rice base topped with the tofu, some creamy avocado, and some sort of shredded salad, veg, or slaw component is the way to go. Paired with a favorite thin sauce or dressing. Something not far from this rice bowl or this sushi bowl. More Tofu Recipes Tofu Scramble Tofu Burgers Sesame Seeded Tofu Caramelized Tofu Tofu Spring Rolls all tofu recipes Continue reading Salt and Pepper Tofu on 101 Cookbooks

A robust casserole dish is a must for lovers of one-pot recipes. We put cast iron and ceramic pans to the test to bring you the best hob and oven pots.

Casserole dishes are versatile pieces of kit – they can be used to make soups, stews, pot roasts, sauces – the list goes on. And for a home cook, a good one is an essential. The best casserole dishes are suitable for the hob and oven and are attractive enough for serving at the table, to maximise practicality and minimise washing-up. Cast iron may seem like an expensive option, but a dish that will last for decades is an investment worth making. As for other materials, we found non-stick metal or ceramic casseroles offered unique points and were more budget-friendly. Read on for our expert testers’ recommendations. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”930″ /] Best casserole dishes at a glance Best lightweight casserole dish: MasterClass 4-litre cast-aluminium casserole dish, £34.99 Best-looking casserole dish: Staub 2.2-litre cast-iron Cocotte, £229 Best large casserole dish: Samuel Groves 27cm oval cast-iron casserole dish, £74.99 Best cast-iron casserole dish: Le Creuset signature 26cm shallow casserole dish, from £149 Best casserole dish for easy batch cooking: M&S 5-litre cast-aluminium casserole dish, £49.50 Best chemical-free casserole dish: GreenPan 5.3-litre Featherweight casserole dish, £124 Best budget casserole dish: VonShef 3.8-litre cast-iron casserole dish, £ Jump to: Best casserole dishes to buy in 2024 Which size casserole dish do you need? How we tested casserole dishes Best casserole dishes to buy in 2024 MasterClass 4-litre cast-aluminium casserole dish [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”457382″ fallback_link_text=”Latest Deals” original_product_name=”MasterClass 4L casserole dish” /] Best lightweight casserole dish Pros: Super lightweight Large capacity Cons: Only oven-safe up to 200C At a glance the MasterClass dish looks like a cast-iron casserole pot. Pick it up, though, and you’ll be pleasantly surprised by how lightweight it actually is. It’s a deep one, so we recommend trying it between your oven shelves in a cold oven, just in case you need to rearrange them for cooking. There was no sticking when it came to browning chicken legs on its non-stick base, which heated quickly and evenly. It’s also PFOA- and BOA-free; a good option for chemical-free cooking. The dish has a self-basting lid that successfully kept moisture circulating within a casserole, which came out tender and thick. It’s safe for oven use up to 200C, so there are limitations to the functionality of this dish when it comes to using in very hot ovens; it’s one for low and slow cooking. However, being so lightweight and dishwasher-safe, it gets points for overall convenience. It also comes with a 25-year guarantee. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457382″ fallback_link_text=”Latest Deals” original_product_name=”MasterClass 4L casserole dish” /] Staub 2.2-litre cast-iron Cocotte [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”468236″ fallback_link_text=”Latest Deals” /] Best cast-iron casserole dish Pros: Attractive design Wide handles for easy lifting Cons: Small capacity for the price tag The Staub Cocotte is a statement casserole dish, almost as delicious to stare at as the meals you can make within it. If you have money to spend on a classic casserole pot, the Staub is a small but perfectly formed option designed to last. At 24cm across, the dish is roughly the same width as any generic pan and compact enough to stack in the average cupboard. We fitted four chicken thighs in against its matte black cooking surface and found there to be some initial sticking whilst we seared the skin, even with a layer of oil. However, over time the dish is designed to build up a natural non-stick patina and has a legacy of long-term performance. Cast iron holds and distributes heat evenly across its surface. With such high sides, we found our casserole simmered well. Small picots beneath its lid guide all condensed moisture back into the casserole itself. Plus, although its little handles are not heatproof, they are a practical shape for gripping and come in handy for lifting it in and out the oven. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”468236″ fallback_link_text=”Latest Deals” /] Samuel Groves 27cm oval cast-iron casserole dish [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”647979″ fallback_link_text=”Latest Deals” original_product_name=”Samuel Groves 27cm oval cast-iron casserole dish” /] Best large casserole dish Pros: Feeds eight people Secure, tight-fitting lid Cons: Very heavy This Samuel Groves cast-iron casserole dish is vast, allowing you to cook for up to eight people at a time. Not only is the oval design conducive to cooking whole joints of meat on the bone or an extra large chicken, you could also make loaves of bread inside it. Being 27cm across at its widest point, it will still fit in a standard oven. The lid is tight fitting thanks to its sheer weight, so bread like sourdough, which initially needs steam trapped inside to stop a crust forming too early, would fare well being cooked inside here. With a small amount of oil we didn’t see any sticking when browning meat or frying garlic. With the right care, you can prevent the marking that sometimes builds on light coloured casserole dishes. Enamelled cast iron gives you longevity and would likely stand the test of time. We’d recommend making space for storing this dish in the bottom of a floor cupboard, as it’s very heavy. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647979″ fallback_link_text=”Latest Deals” original_product_name=”Samuel Groves 27cm oval cast-iron casserole dish” /] Le Creuset signature 26cm shallow casserole dish [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”457379″ fallback_link_text=”Latest Deals” original_product_name=”LE CREUSET SIGNATURE SHALLOW CASSEROLE” /] Best shallow casserole dish Pros: Attractive Good heat distribution Good range of shapes and sizes Lifetime guarantee Cons: Expensive For range of colours, shapes and sizes, Le Creuset’s cast-iron pans and dishes can’t be beaten. This dish is expensive, but we can say from experience that the brand’s products stand the test of time and the cooking results are excellent. With efficient heat distribution, these pans don’t need much oil compared to other cast-iron brands and build up a natural patina with prolonged use that helps with non-stick. We chose this shallow pan for occasions when a deep pan just won’t do – think creamy risottos, meatballs in tomato sauce or fish curries. It’s about surface area, not depth, and would also be a great option for pilaf rice, gratins and roasting whole chickens. Big enough to cook for six, this is the kind of casserole dish you get excited about bringing to the table, plus it comes with a lifetime guarantee. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457379″ fallback_link_text=”Latest Deals” original_product_name=”LE CREUSET SIGNATURE SHALLOW CASSEROLE” /] M&S 5-litre cast-aluminium casserole dish Available from M&S (£49.50) Best casserole dish for easy batch cooking Pros: Practical handles for easy lifting Affordable price tag Lightweight Dishwasher-safe Cons: Loose-fitting lid If, like us, you love batch cooking or catering for a full table, this 5-litre cast-aluminium casserole dish by M&S is a functional option. We particularly love the price. For under £50, this is a lightweight alternative to the traditional cast-iron options which can become overwhelmingly heavy when full. Its two broad handles are a practical size and easy to grip for lifting in and out of the oven. Safe up to 240C, it copes well in hot ovens. It has a large, practical base that heated quickly on an induction hob. Eight chicken breasts can be browned evenly across its non-stick surface at one time – we didn’t see any evidence of sticking. The lid to this dish sits flat, so once on, it doesn’t add to the pan’s overall height – good for smaller ovens. The seal is relatively loose, so we’d recommend filling only two thirds full to avoid any liquid bubbling over. When it came to cleaning, we were able to wipe all residue away with a damp cloth before giving it a quick wash with hot soapy water. It can also go in the dishwasher. Available from: M&S (£49.50) GreenPan 5.3-litre Featherweight [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”647981″ /] Best chemical-free casserole dish Pros: PFA, PFOA, lead and cadmium-free Lid fits securely Lightweight Large capacity Cons: Expensive If chemical-free cooking is a deciding factor for you, the GreenPan Featherweight is a high performing, non-toxic alternative to a traditional non-stick casserole pot. This is a large dish, and the 5.3-litre capacity can comfortably feed eight hungry mouths in one go. You can sear 12 chicken breasts at a time without fear of them sticking. As the name suggests, it’s lightweight. Despite its size and traditional dark cast-iron design, it weighs less than a normal frying pan when empty – so, no problems lifting when it’s full. Two custom silicone covers slip snugly onto the dish’s handles, although if you’re sliding the pan between two oven trays, we’d recommend using oven gloves for added hand and wrist protection from any hot metal. We were also impressed with the snug fit of the casserole dish’s lid, which wouldn’t slide off even if knocked or jolted in busy kitchens. A drawback could be the price. At over £100, you don’t get the ‘lifetime durability’ of a cast-iron pot. But taking into account its non-toxic properties, the GreenPan is a great performing casserole dish. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647981″ /] Which size casserole dish do you need? To help you choose the right dish for your household, Good Food recipe expert Anna Glover suggests which casserole dishes to buy for couples and families. Larger casserole dishes are also available and will allow you to feed upwards of four people or have leftovers for popping in the fridge. Best casserole dish size for a couple: 20cm/2.4 litre round casserole dish Best casserole dish size for a family of four: 24cm/4.2 litre round casserole dish How we tested casserole dishes We reviewed a representative range of casserole pots and scored them against the following criteria: Durability: a casserole that could stand a certain amount of wear and tear. Versatility: we wanted a pan that ticked at least three of the following boxes – suitable for all hob types, the oven, serving, the dishwasher and/or the microwave. Depth: having a pot that’s deep enough to submerge chunky ingredients in like whole chickens gives you flexibility over what you can cook. Surface area: when it comes to browning ingredients like chicken thighs, a large surface area enables you to do so evenly. Good heat distribution: the key to teasing out a richness of flavour from ingredients. Looks: casseroles are for sharing so get a dish you’re proud to bring to the table. Well-sealed: we wanted all the flavours and moisture to remain firmly intact. Heat: the hotter the dish can handle, the better. Casserole dish recipes Top tip: You can make a batch of something in a casserole dish and portion it out for the freezer. Slow cooks and braises are often sometimes a little more time-consuming, so making 4-6 portions can future-proof your freezer. Sometimes you just want something for two – here are some of our favourite recipes for two that you can make in a casserole. Casserole recipes Vegetarian casserole recipes One-pot recipes Tagine recipes Sausage bean casserole Simple fish stew Easy caponata Lamb & apricot stew Lemongrass beef stew Tomato & harissa stew One-pot chicken casserole Mexican chicken stew Chicken & chorizo jambalaya Simple seafood chowder Related reviews Best hand blenders Best kettles Best pestle and mortars Best toasters Best mixing bowls Best dishwashers Best paella pans Best oven thermometers This review was last updated in September 2024. If you have any questions, suggestions for future reviews or spot anything that has changed in price or availability please get in touch at goodfoodwebsite@immediate.co.uk. Do you have a trusty casserole pot? Leave a comment below…

Discover our top-rated Halloween dishes for the spooky season, including a mix of ghostly and ghoulish sweet treats and helpful ways to use pumpkin leftovers

Green Video Post Element Video ID: "49bd4dbdcdb615791eedde7016f526c501123b3f" Mix ID: "" Player ID: "5e7JRLeY" If the player doesn't appear here within a few seconds, the Player ID or Licence Key (set via IM Green Video settings) might be invalid. Need inspiration this October for your Halloween festivities? Halloween is the perfect opportunity to show off your baking talents, with garish bakes that ooze fake blood and celebrate the wacky and wonderful. For more impressive bakes, check out our Halloween baking ideas. But, it’s also a great time to try out new meals using seasonal produce. Autumn brings cooler weather, and with it, a need for comforting, warming meals. Hearty produce, such as carrots, pumpkins and cabbages, come into season, which are the perfect base for casseroles, soups and traybakes. For more Halloween dinner inspiration, check out our Halloween dinner ideas guide and Halloween recipes. Check out our 10 best spooky recipes to try this Halloween below – each one is rated highly by the bbcgoodfood.com community. Which one will you make? Don’t forget to register for a My Good Food account so you can save the recipes for a later date – you can organise them into your own collections for easy access. 10. Creamy pumpkin pasta Turn leftover pumpkin flesh into this silky, creamy pasta sauce by blending it, then mixing with mascarpone and parmesan. It’s a brilliant high-fibre meal for four that can be on the table in under an hour. Discover more winter pasta recipes. 9. Hooting Halloween owls These simple and delicious chocolate cupcakes are a real crowd-pleaser. They’re a great project to make with the kids, as they can be made in only three steps. The decorations may look impressive, but they’re easy to achieve as you don’t need to pipe on the icing, simply spread it. Discover more chocolate cupcake recipes. 8. Classic pumpkin pie with pecan & maple cream If you’re looking for a tasty way to use up the flesh from your carved pumpkin, this recipe is great for reducing waste. Microwaving the pumpkin minimises oven use so you can also save energy, plus shop-bought pastry saves time. Discover more pumpkin pie recipes. 7. Spider web chocolate fudge muffins These special Halloween bakes can be ready in under an hour, or baked ahead of time and frozen before decorating. Create the spooky spiderweb effect by dragging a cocktail stick through circles of white and dark chocolate. Discover more chocolate muffin recipes. 6. Haunted graveyard cake This haunted graveyard cake is the perfect centrepiece for your Halloween festivities. It might require a little more effort, but the final result will wow guests. Plus, kids can help create the haunting decorations, so it can become a fun family project. Discover more showstopping cake recipes, and for more bakes to make with kids, check out our kids’ cake recipes. 5. Witches’ brew (pea & bacon chowder) This pea & bacon chowder is delicious any time of year, but it’s an ideal Halloween supper, as it looks like a bubbling cauldron of witches’ brew. It requires about an hour of your time and just under 10 ingredients, but it can be made in advance and frozen to defrost when you need it. It’s healthy, too, but the kids won’t notice – the theme is too fun! Discover more pea soup recipes. 4. Pumpkin bread Use up a glut of pumpkins in this moist, cake-like tea bread. It pairs perfectly with an afternoon cup of tea, but it can also be served with butter as a pick-me-up during the work day, or alongside a packed lunch. Discover more afternoon tea recipes. 3. Pumpkin cupcakes These spiced pumpkin cakes are made using grated pumpkin, and are a festive treat that can be ready in under an hour. The recipe makes 12, so you can easily serve a crowd of Halloween revellers, if you need. Discover more recipes for entertaining with our feed-a-crowd recipes. 2. Creamy pumpkin & lentil soup Whether you’ve carved a Halloween pumpkin or have a squash you need to use, this soup is a healthy and gluten-free solution. It’s simple to make and recipe is freezable, so you can save it for an evening when you don’t have the energy to cook. Discover more pumpkin soup recipes, or for more inspiration, check out our soup recipe ideas. 1. Halloween pumpkin cake If you’re a fan of carrot cake, you’ll love this twist that uses leftover pumpkin. Replace carrots with pumpkin or butternut squash, and enjoy the familiar, comforting flavours of orange zest and sultanas. Top with a rich, orange-flavoured soft cheese icing. Looking for more Halloween recipe inspiration? See more: 17 Halloween recipes to make with kids Top 10 Halloween cupcake ideas Best Halloween gift ideas Halloween afternoon tea ideas Best Halloween party snacks

These air-fryer accessories are not only designed to make your life easier, but allow you to get more out of your appliance. Read on for our top picks

Much has been said about air-fryers and their healthier approach to cooking some food ordinarily deep-fried. But that approach was yesterday. Now, the once much-maligned gadget has become the darling of the kitchen. This is, in part, not least, for its highly desirable low-energy rating and an untapped versatility which has come to light. Expect to now be cooking cakes, muffins, tarts and air-fryer doughnuts; dehydrating fruits, veggies and chillies; crispy food cooked from frozen, perfect pizza, and with some models, even spit roast whole chickens or duck. These dishes were always in the recipe leaflets tucked alongside the instructions and often ignored, but now are found everywhere in cookbooks, magazines and online. You can also find a wide range in our collection of air-fryer recipes. To unleash all this usefulness and to take your air-fryer to another level, you will need a collection of air-fryer accessories. Major air-fryer brands like Cosori and Tower produce their own accessories; plus, on the high street and online, you can find many accessories compatible with other major brands such as Ninja and many other air-fryers. [squirrel-affiliate-playlist squirrel_playlist_id=”696″ /] Best air-fryer accessories at a glance Best air-fryer accessory set: Cosori air-fryer accessories set, £29.99 Best oil sprayer for air-fryer: Cole and Mason oil mister, £20 Best potato chipper: ProCook stainless steel chipper, £24 Best silicone spatula: Lakeland double-ended silicone spatula, £6.99 Best air-fryer accessory set for baking: Tower air-fryer accessory baking set, £27.99 Best air-fryer liner: ProCook silicone air-fryer basket, £6 Best air-fryer tongs: Ninja silicone tongs, £10.99 Best air-fryer brownie tin: Lakeland air-fryer brownie moulds, £9.99 Best food thermometer: Thermapen digital instant read, £78 Best air-fryer oven mitts: Ninja silicone mitts, £9.99 Jump to section: Best air-fryer accessories to buy in 2024 How to use air-fryer accessories What to consider when buying air-fryer accessories How we tested air-fryer accessories What can you cook in an air-fryer with accessories? Best air-fryer accessories to buy in 2024 Cosori air-fryer accessories set [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”457675″ /] Best air-fryer accessory set We loved this accessory set from Cosori. Its six pieces are all multi-purpose and, better still, will comfortably fit other 5.5-litre round or larger square air-fryers. There’s a cake tin, silicone mat, pizza pan, a metal trivet which acts like a shelf in the air-fryer meaning you can stack ingredients in for cooking, six skewers with a rack and an egg bites mould used to cook an egg dish from the Cosori recipe book, though we cooked delicious mini banana muffins in it. Our favourite piece in the high-quality set was the skewers and rack, a super handy piece of kit which we tested using halloumi cubes, but these work wonderfully for meat, fish or veggies. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457675″ fallback_link_text=”Latest Prices” /] Cole and Mason oil mister [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”466182″ fallback_link_text=”Latest Deals” original_product_name=”Cole and Mason H103699″ /] Best oil sprayer for air-fryer Apart from baking, dishes cooked in an air-fryer often need a little oil. So, rather than drizzling, an oil mister helps by evenly distributing oil and thus saves you washing up, as food can be coated in the fryer rather than a separate bowl. We loved the Cole and Mason mister as its neat size looks lovely left on the worktop or will tuck neatly into a drawer. It delivers a good oil spray and is useful for other frying or salad dressing. The pump does need to be primed (pumped up) for each use, but it is a small price to pay for this handy piece of kit. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”466182″ fallback_link_text=”Latest Deals” original_product_name=”Cole and Mason H103699″ /] ProCook stainless steel chipper [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”647129″ /] Best potato chipper If chips are your thing, then a chipper makes short work of getting them into the air-fryer super-fast and evenly cut; whether they be regular, sweet potatoes, or made from other vegetables. The sturdily built stainless steel chipper sits very securely onto the worktop thanks to the suction cups on the base so that even the largest of potatoes can be cut without too much effort. The magic of the machine, though, is the evenness of the cut, which is undoubtedly a help when using an air-fryer for even cooking and colour. There are two blades for skinny or fat fries and switching blades over is a little clumsy at first but becomes easier. We feel this is a great accessory if you love chips. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647129″ /] Lakeland dual-ended silicone spatula [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”647966″ /] Best silicone spatula At first glance, this simple silicone spatula from Lakeland looks like any other, but its double-ended design actually means it’s twice as useful. It’s not explicitly designed for air-fryers, but works well with one. The long handle keeps fingers away from the hot air-fryer drawers, and the flexible ends allow the spatula to skip seamlessly under the ingredients. It’s made from silicone, which means it’s ideal non-stick surfaces as it won’t leave any marks or scratches behind. The spatula can also be cleaned in the dishwasher. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647966″ /] Tower air-fryer accessory baking set [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”457674″ fallback_link_text=”Latest Deals” /] Best air-fryer accessory set for baking One exciting feature of air-fryers is they are super for sweet and savoury baking. We loved the Tower 17 -piece baking accessory as it is a comprehensive and impressive baking set that covers most bases. The set is designed for Tower 11-litre air-fryers but will fit other models of similar size fryers, both round and square and are of excellent quality but do check before buying. The cake, bread, and pizza tins are non-stick, and the silicone pieces are all food safe. Everything is dishwasher-proof too. We were delighted with our bakes of banana muffins with added raspberries, the pizza pan is great for reheating food, and our gluten-free apple cake came out perfect. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457674″ fallback_link_text=”Latest Prices” /] ProCook silicone air-fryer basket [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”647968″ /] Best air-fryer liner A reusable liner for an air-fryer is a useful accessory as they help immensely make a fryer easier to clean and takes no longer to rinse under a hot tap than to screw up a paper one and throw it in the bin. We also liked this one for its wide handles, which help to lift the liner from the drawer. It has a leak-proof design, which means you don’t have to worry about any liquids spilling out into the air-fryer drawer. It’s also dishwasher-safe and heat resistant up to 230C. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647968″ fallback_link_text=”Latest Deals” /] Ninja silicone tongs [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”647970″ /] Best air-fryer tongs Having a reliable set of air-fryer tongs to hand is a must for fuss-free even cooking. These tongs from Ninja are silicone-tipped, so won’t scratch the non-stick surface of the air-fryer drawers. They also come with a storage loop to hang them up in between uses, as well as an in-built rest – so you can position them on the countertop without making a mess. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647970″ /] Lakeland air-fryer brownie moulds [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”647969″ /] Best air-fryer brownie tin This silicone tin will come in handy for baking our air-fryer brownies recipe, and with two four-hole moulds in each pack, you can make up to eight brownies at a time. Lifting the moulds out of the air-fryer draw is made simple thanks to the flexible silicone handles on each side. They’re also safe to use in a microwave and combination oven (up to 230C), and can be cleaned in the dishwasher, too. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647969″ /] Thermapen digital instant read thermometer [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”469145″ fallback_link_text=”Latest Deals” /] Best food thermometer Just as in regular cooking and baking, it is advisable to check that food is cooked thoroughly, so a reliable thermometer is imperative. Thermapen is used by professional cooks and chefs but works well in home cooking because of its accuracy. The temperature can be read from every angle, and the fine probe we found to be excellent for checking food in the air-fryer. It slips easily into small spaces and holds comfortably, especially when testing small pieces of food, such as chicken bites and halloumi skewers. The casing is covered in soft silicone to seal and prevent food lodging in the crevices. In addition, it is washable with antimicrobial technology to reduce bacterial growth, making it super safe to use. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”469145″ fallback_link_text=”Latest Deals” /] Ninja silicone mitts [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”647130″ /] Best air-fryer oven mitts An essential accessory for all air-fryer users is oven mitts. Unfortunately, regular kitchen ones are too bulky to use when cooking with an air-fryer. Still, these silicone mitts from Ninja are remarkably heat resistant yet thick and flexible enough to lift out hot air-fryer pans, trays et al. A deep ridged inner helps grip hot trays and handles without fear of slipping. Our only grouch with the mitts is they are pretty small, which is OK for small to medium hands, but large hands would be unlikely to be able to use them. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647130″ /] How to use air-fryer accessories All air-fryer accessories are used the same way as their larger versions in the kitchen. For example, baking tins come in metal and an array of colourful silicone versions. Most utensils are heatproof, with some pieces, such as spatulas and tongs, withstanding higher heat than their regular counterparts. Happily, almost all are also dishwasher-proof. What to consider when buying air-fryer accessories Before buying any accessories for an air-fryer, check they will work for your style of machine – round, square, large, small etc. Many accessories are compatible across brands. Accessories can often be better value as a set than buying them separately. Check out what is included and ensure you need everything in the set to get the best value. Check that any silicone equipment is food safe and can be used at high temperatures. Where possible, buy reusable equipment for sustainability. How we tested air-fryer accessories We tested each accessory with various recipes appropriate to its use. Cake and muffins for baking accessories – air-fried chips, thick and thin, chip alternatives, chipping them, turning them in the fryer, lifting; oil coating fries; skewers and small pieces of crisp coated chicken testing trays and testing thermometers. We looked for the following: The quality and build of the accessory and its fitness to use in air frying, especially around the high heat of fryers. The heat resistance and safety when using. The sustainability of the accessory is reusable, of a quality to be used repeatably, and fit for purpose. Where else can the accessory be used – such as in regular cooking and baking and air frying? How easy is the accessory to clean? Is it dishwasher-safe? How easy is it to store? What can you cook in an air-fryer with accessories? The versatility of cooking in an air-fryer goes way beyond cooking great chips. There are accessories to support most cooking methods achieved quicker and healthier in an air-fryer; foods usually deep fried, sweet and savoury baking, meats, fish and vegetables typically roasted in a conventional oven. Foods can also be cooked from frozen using trays or accessory racks, kebabs on skewers and special racks and dishes for reheating leftover foods too. Some air-fryers can also dehydrate fruits and vegetables using perforated sheets or wire racks. Some even spit roast whole chickens or ducks using a suitable spit accessory. Related reviews Best air-fryers Air-fryer deals Are air-fryers worth it? Best food processors Best blenders Best toasters Best kettles Best soup makers Best slow cookers Best microwaves Best multi-cookers Air-fryer recipes Air-fryer chicken thighs Air-fryer doughnuts Air-fryer salmon Air-fryer sweet potato fries Air-fryer bacon Air-fryer sausages Air-fried chips Air-fried roast potatoes Appliance deals Air-fryer deals Coffee machine deals Microwave deals Fridge freezer deals Dishwasher deals Stand mixer deals Pizza oven deals Breadmaker deals Ninja deals

From towering apple pies to hearty beef and ale, we've rounded up the best pie dishes to buy for perfecting golden, crisp pastry.

Pies have earned a place in our hearts for being the ultimate comfort food. Whether you love sweet pies with lashings of cream or custard, or if savoury pies with gravy are your thing, this versatile bake has been around for thousands of years and isn’t going anywhere. Pies come in many forms, the pastry can be shortcrust, filo, puff or suet, or your pie can be topped with potato. Then there’s the question of whether to make a pie with pastry on the top, bottom or both. The pie dish you choose can have a big impact on your baked pie and there are just as many to choose from as there are pie variations. We tested a sample of the latest pie dishes against criteria that assessed their cooking ability to evenly brown the pastry, release the pie from the dish and other practical factors including dishwasher, microwave and freezer-safe credentials. We used the dishes to make a classic apple pie with a moisture-rich filling to particularly test the dishes’ suitability for browning a pastry base. No soggy bottoms here! Also included is aesthetic appeal – namely that it wouldn’t look out of place being used as a fruit bowl when not on baking duty. Read on to discover our tried-and-tested picks. [squirrel-affiliate-playlist squirrel_playlist_id=”656″ /] Best pie dishes at a glance Best pie dish for no-soggy-bottoms: MasterClass Crusty Bake non-stick deep pie pan, £7.96 Best single portion pie tin: MasterClass Crusty Bake non-stick individual round pie dish, £4.96 Best investment pie dish: Falcon pie set, £58 Best-looking pie dish: Le Creuset stoneware fluted flan dish, from £43 Best stoneware pie dish: Mason Cash Innovative Kitchen pie dish, £13.32 Best pie dish with handles: Staub 24cm round ceramic pie dish, £24.95 Best small porcelain pie dish: Judge pie dish, £5.95 Jump to: Best pie dish to buy in 2024 How to choose the best pie dish How we tested pie dishes Best pie dishes to buy in 2024 MasterClass Crusty Bake non-stick deep pie pan [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”458259″ fallback_link_text=”Latest Deals” original_product_name=”MasterClass KCMCCB15 Crusty Bake 23 cm Deep Perforated Pie Dish” /] Best pie dish for no-soggy-bottoms Pros: Perforated base for crisp pastry bottoms 20-year guarantee Dishwasher-friendly Cons: Lip on the rim might prove tricky to clean over time Star rating: 5/5 Soggy bottoms can – quite literally – make or break a pie, so we were sold on the promise of this 23cm pan from MasterClass, which has perforations on the sides and base. This helps increase the airflow and remove moisture, and it proved to be a hit. Our pies came out crisp and evenly golden, with a solid base, no leaks, and a great crust that was pulling away from the sides. Looks-wise the dish is plain but neat, with uniform holes, a sturdy steel structure, and 5cm depth. The non-stick coating worked well too, and we had no trouble slicing up our pie. There’s a lip on the rim of the pan that could be a potential dirt trap, but otherwise cleaning was a doddle, especially as it can go in the dishwasher. This pie dish also scored highly on value, with a price tag under £20 and an impressive 20-year guarantee. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”458259″ fallback_link_text=”Latest Deals” original_product_name=”MasterClass KCMCCB15 Crusty Bake 23 cm Deep Perforated Pie Dish” /] MasterClass Crusty Bake non-stick individual round pie dish [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”458258″ fallback_link_text=”Latest Deals” original_product_name=”MasterClass Crusty Bake individual pie dish” /] Best single-portion pie tin Pros: 20-year guarantee Freezer and dishwasher safe Cons: Non-stick coating vulnerable to metal utensils Star rating: 5/5 If you prefer to make individual pies, this perforated 10cm pie tin is ideal (it is also available in an oval shape). The double non-stick coating meant our pie released easily from the tin. The perforations allow air to circulate and we made a very pleasing individual apple pie with an evenly cooked pastry crust and crisp bottom. It’s a sturdy little tin made from carbon steel and comes with an impressive 20-year guarantee. It’s also freezer and dishwasher safe. The non-stick coating could get damaged by metal utensils, so stick to wooden, plastic or silicone. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”458258″ /] Falcon pie set [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”647963″ fallback_link_text=”Latest Deals” /] Best investment set Pros: Practical size options Gas and electric hob safe Cons: Pricey Star rating: 5/5 A must-have for serious pie enthusiasts, this five-piece enamel pie set is easy to store, with the five dishes nestled neatly inside each other. The rectangular pie dishes are 20, 24, 26, 28 and 30cm, ensuring a dish for every pie occasion. We made a successful apple pie, evenly cooked with crisp sides and a nicely cooked pastry base that released easily from the tin. It’s an expensive set, but enamelware is made to last and the dishes can be used for plenty of other creations, including crumbles and pasta bakes. The largest dish is big enough to roast a small chicken. The set is robust but with an appealing retro style that looks nice on the table. They are dishwasher safe, freezer safe and can be used on gas and electric hobs, too. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647963″ fallback_link_text=”Latest Deals” /] Le Creuset stoneware fluted flan dish [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”463609″ fallback_link_text=”Latest Deals” original_product_name=”Le Creuset stoneware fluted flan dish” /] Best-looking pie dish Pros: 10-year guarantee Available in a broad range of colours Cons: Heavy Vulnerable to breaking if dropped Star rating: 4.5/5 This fluted flan dish has a higher price tag than others we tested, but – much like all Le Creuset cookware – it’s built to last. Made from stoneware, it’s robust and has a 10-year guarantee. There’s two sizes available (24cm and 28cm) and 11 colours, though some shades are only available in 28cm. We tested the 28cm dish in the brand’s iconic volcanic orange, which looked spectacular when we removed it from the box. There’s plenty of advice about how to care for your dish, plus protective packaging for easy storage. Placing it inside the oven was fairly straightforward, though it’s quite heavy. We were pleased with how our apple pie turned out – crisp on the top and well-cooked in the centre. It was softer on the base than we’d like, which suggests this dish could be better with drier fillings. Otherwise it makes a beautiful serving dish at the dinner table, and cleaning up afterwards is simple. It’s also dishwasher-safe and can be stored in a fridge-freezer. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”463609″ fallback_link_text=”Latest Deals” original_product_name=”Le Creuset stoneware fluted flan dish” /] Mason Cash Innovative Kitchen pie dish [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”458264″ fallback_link_text=”Latest Deals” original_product_name=”Mason Cash innovative pie dish” /] Best stoneware pie dish Pros: Great for cooking in bulk Vented base to circulate air Cons: Very heavy when loaded Star rating: 4/5 If you’ve got a large family, this 29cm stoneware pie dish is big enough for eight portions, ideal for big households or family gatherings. Developed with several innovative features, this pie dish has a vented base so that air can circulate underneath it even when it’s on a baking tray. The inside has small embossed corrugated ridges on the base to help with heat distribution for more evenly cooked pastry. Our apple pie cooked well and released easily from the ridges, but it had quite a wet filling, so the pastry base was a bit soggy. We’re confident the dish would work well for drier fillings or pastry topped pies. The embossed pattern on the rim is designed to help prevent pastry from shrinking back, and this worked well for our pie. It’s also microwave, freezer and dishwasher-safe. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”458264″ fallback_link_text=”Latest Deals” original_product_name=”Mason Cash innovative pie dish” /] Staub 24cm round ceramic pie dish [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”647964″ /] Best pie dish with handles Pros: Practical handles Fluted sides make it an easy on to remove pastry from Cons: Careful for soggy pastry bases Star rating: 4/5 With two generous handles, this chunky ceramic pie dish is much easier to remove from the oven than most of the other pie dishes we tried out. The slightly fluted sides make for a pretty shaped crust and it’s a good-looking oven-to-table serving dish. It comes in red, blue or white and there’s a 24 or 28cm option. We tried the 28cm dish, which is easily big enough for eight portions of pie. It baked a nice apple pie, the base wasn’t as crisp as we’d like, but for pies with drier fillings or pastry just on top, it’s a great choice. It’s safe to use under the grill, as well as in the microwave and dishwasher. You can make use of this dish for plenty of other recipes, like potato gratin and cottage pie, or as a serving dish for roast potatoes or vegetables. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647964″ /] Judge pie dish [squirrel-affiliate-embed widget_type=”text_link” squirrel_id=”614518″ /] Best small porcelain pie dish Pros: Chip-proof porcelain Oven safe up to 240C Two sizes available Cons: No colour variety Star rating: 4/5 This small, chip-proof porcelain pie dish is a great size for two generous portions of pie. The simple oval shape and slightly off-white colour give it a neutral appearance that will fit into most homes. Our traditional apple pie cooked well and the pastry on the base was cooked with no soggy areas, although it wasn’t as crisp as the pies cooked in metal tins. It’s a versatile dish that can also be put to use for individual pasta bakes, gratins or a two-portion crumble. It’s safe for use in the dishwasher, freezer, microwave and grill, as well as being oven-safe up to 240C. 18cm-24cm sizes are available. [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”614518″ /] How to choose the best pie dish Pie dishes vary greatly in style and size and there are plenty of things to consider when choosing the best dish for you. First, think about the material it’s made from. Metal and enamel pie tins are better at cooking pies with pastry on the bottom, reducing the risk of the dreaded soggy bottom. But if you’re planning on leaving it in the dish to serve, a metal tin may not look as pretty. Porcelain and ceramic pie dishes double as serving dishes and look nice on the table, but they’re better suited to pies with pastry or potato tops. Many are also microwave safe which is useful for reheating leftovers. These pie dishes often come in multiple colours and styles so you can choose one that matches your kitchen or crockery. Size is an important factor: pie dishes come in everything from individual sizes to large dishes that can make eight or more portions. Also consider whether you’ll want to create deep hearty pies or thinner plate pies. If you want a pie dish that’s versatile enough to be used for different recipes, look for one that’s big enough to accommodate a lasagne, gratin or pasta bake. How we tested pie dishes We made a classic apple pie in each of these dishes. The apple filling produces lots of moisture, so using it gave us a good idea of how well each dish can cook the pastry bottoms. We looked at how evenly the pastry was cooked, as well as browning, and whether it was easy to remove from the dish. We also noted ease of cleaning, as well as if it was microwave or freezer safe. We took into account the size and overall design, considering whether it could be used for other recipes or as a serving dish. Related reviews Best cake stands Best serving dishes and platters Best spatulas Best flour shakers Best pastry brushes Best icing turntables Best measuring sets Best piping bags Best cooling racks Best baking sheets Best stand mixers Best cooling racks

The Good Food Show Winter 2024 (21–24 November) will be here soon! Don’t miss our 11 reasons why you should attend this year’s event at Birmingham NEC.

A festive day out awaits! And there’s quite the spread at the Good Food Show Winter 2024. Held from 21-24 November at NEC Birmingham, this year’s event is set to be as festive as ever. We’ve picked 11 things we’re looking forward to at the show. Book your tickets here: Book here. 11 reasons to buy tickets to the Good Food Show Winter 2024 1. Find out what your favourite chefs are cooking this Christmas Book seats on the Big Kitchen and see your favourite chefs and culinary experts cooking their recipes live on stage to get ideas just in time for the festive season. With James Martin, Tom Kerridge, Nadiya Hussain, Michel Roux, Matt Tebbutt, Lisa Faulkner, John Torode and many more, who will you see? See your all-time favourite foodies in the Big Kitchen 2. Shop, try and buy From exquisite hot chocolate from Mörk Chocolate and artisan cheeses from Shepherd’s Purse to premium wines and top-of-the-line cookware from Hexclad, and appliances from Salter, find something that friends and family will love from the stacked line-up of unique brands. Plus, meet the artisan producers and get top tips and hear the stories behind the brands. You’ll be sure to find your new foodie favourites and have your cupboards stocked for the festive season. Discover more about our food and drink producers 3. Learn new skills in the Winter Workshops Get inspired and learn new skills in our creative workshops to help you wow your friends and family this winter. Join a session in the Winter Workshops, from creating festive cocktails to perfecting canapes and more! See the timetable 4. Christmas Kitchen Immerse yourself in the festive spirit with mouthwatering recipes cooked live on the Christmas Kitchen. Host Chris Bavin will be joined by comfort-food expert Sophie Wyburd, Rachel Green, gluten-free guru Becky Excell, Scottish-Malaysian chef Julie Lin and many more! Plus, stage sponsor Franklin & Sons’ will be pairing their new range of soft drinks with the dishes cooked on stage. Don’t miss out on the Christmas Kitchen magic! Find out more about the Christmas Kitchen 5. Wonderful wine The Good Food Wine Club Tasting Theatre is back with a bang this November. Grant Hedley, Laithwaites Wines very own wine enthusiast, will be hosting five sessions a day covering all the need to know tips and info for choosing your festive wines. Plus, new for this year, Good Food’s Magazine Editor Keith Kendrick will be hosting Wine and Cheese pairings – delicious! Find out more about the Good Food Wine Club Tasting Theatre 6. NEW Good Food Kitchen Hosted by Barney Desmazery, join the Good Food Magazine team and star contributors at the brand new Good Food Kitchen stage. You’ll find plenty of ideas, twists on festive classics, tips on using leftovers and plant-based recipes from the fantastic line up including food writer and baker Chetna Makan, plant-based cook Max La Manna, plus Dr Chintal Patel for healthy eating tips, chocolate expert Paul A Young and gluten-free dishes from Becky Excell. Discover the Good Food Kitchen here 7. Fabulous Food Finds Tasting Theatre Indulge your taste buds and discover festive delights at the Fabulous Food Finds Tasting Theatre, where you can challenge your palate, broaden your culinary horizons, and savour exquisite products. Hosted by the specialty food and drink expert Katy Truss, these sessions are crafted to showcase top-quality products from the talented producers at the show, with sessions on cheese and perfect pairings, superb spices, and festive tastings from top-quality products and more. Fabulous Food Finds Tasting Theatre 8. Discover the secrets of your favourite chef’s success Head to the Let’s Talk Good Food Stage, hosted by Samuel Goldsmith and Good Food podcast’s Mallika Basu to hear intimate podcast style interviews with the top chefs and experts at the Show – including James Martin, Michel Roux, Tom Kerridge, Nadiya Hussain, Paul Ainsworth, John Torode, Lisa Faulkner, Jane Dunn of Jane’s Patisserie and more! What’s more, the stage is free-to-attend and you’ll have the chance to put your questions to the experts. What’s on at the Let’s Talk Good Food stage 9. Calling all foodie fanatics! Embark on a culinary adventure like no other with the Lexus Takumi Lunch Club. Delight your senses with a three-course taste experience inspired by our Takumi Ambassador Emily Roux and Michelin-star chefs Michel Roux, Angela Hartnett, and Glynn Purnell. Or make it a day to remember dining in style at the Good Food Restaurant, inspired by Good Food Christmas recipes from the magazine to tantalise your tastebuds. Find out more about the menus 10. Good Food Subscriber’s Club Lounge As a subscriber, you’re in for some tasty perks. Enjoy an extra discount on tickets with your 10-digit number, unwind in an exclusive lounge overlooking the Let’s Talk Good Food Stage, and enjoy special book signings with stars like James Martin, Nadiya Hussain, Matt Tebbutt, and more. Find out more about the Subscriber’s Lounge 11. Make magical memories It’s not every day you get to rub shoulders with your favourite culinary stars. After watching the experts in action, you can meet them in person at the Book Signing sessions. Say hello, snap a selfie, and get a copy of their book personally signed – the ultimate memento from your foodie adventure. Find out more about the Book Signings Inspired? Book your tickets to the Good Food Show Winter now and enjoy the ultimate festive foodie day out! We’re looking forward to seeing you there. Book tickets now

Gift hampers are an extra-special present for any celebration. Discover our favourite hampers to buy, stuffed with everything from chocolate to cheese, cooking kits and popcorn

There’s something so exciting about receiving a hamper as a gift – opening it up and rummaging inside to unearth not one, but a whole host of goodies, all carefully selected to complement each other. A carefully chosen hamper makes a great gift, or simply a treat to share with your family. Show some love and send an extra-special gift hamper to the foodie in your life. We have plenty of fantastic options to choose from, perfect for Christmas, birthdays, anniversaries and all manner of special occasions. We’ve picked some of the best hampers for food lovers (think chocolate, cheese, biscuits, cured meat and more), as well as hampers stuffed with specialist ingredients for home cooks and budding chefs. For more gift guides (including best chocolate gifts, best coffee gifts and best cheese gifts), visit our reviews section to find more buyers’ guides. Best hampers at a glance Best luxury food hamper: The Newt Classics Hamper, £145 Best small snacks hamper: Cutter & Squidge Mini Squidge Christmas hamper, £52.99 Best chocolate hamper: The Best of Lindt Collection hamper, £87.50 Best compact hamper: M&S The Collection hamper, £55 Best small chocolate hamper: Hotel Chocolat chocolate and fizz luxe collection, £39.95 Best family afternoon tea hamper: Devon Hampers family cream tea hamper, from £34.50 Best small afternoon tea hamper: Cutter & Squidge afternoon tea at home, £48.99 Best small sweet hamper: Cartwright & Butler brew & biscuit hamper, £35 Best budget cheese hamper: Hampers.com cheese & nibbles gift, £30 Best savoury snacks hamper: Serious Pig serious snack selection box, £31 Best hampers to buy for foodies in 2024 The Newt Classics hamper Available from The Newt (£145) Best luxury food hamper The Newt in Somerset Classics hamper is a showcase of local craftsmanship and festive flavours, perfect for the Christmas season. Nestled in a beautifully embossed wooden box, this hamper features The Newt’s fine cyder, which has crisp pear and almond notes; and The Winston, a rich, dessert-like sparkling cyder. The South African Babylonstoren Babel adds a Christmassy touch with notes of red berries and chocolate. Enjoy creamy honeycomb and bee pollen chocolate, moreish truffle nuts and Westcombe cheddar cheese straws. The marmalade marries bitter Seville oranges and West Country cyder, and a wholesome fruit chutney completes this festive collection. The hamper is an ideal gift for those who appreciate the finest local ingredients and traditional Somerset quality. Available from: The Newt (£145) Cutter & Squidge Mini Squidge Christmas hamper Available from Cutter & Squidge (£52.99) Best small snacks hamper If traditional festive flavours like cloves and cinnamon aren’t to your taste, look no further than this Cutter & Squidge mini Christmas hamper. Enclosed in the neatly wrapped cardboard packaging is a selection of sweet treats, like earl grey shortbread, strawberry meringue chocolate bark and a pouch of ‘jam on toast’ cookie bites that are irresistibly moreish. To drink, there’s something for everyone, including 100g Peruvian coffee grounds, a box of mint tea and two vegan dark hot chocolate spoons that melt when stirred into warm milk. Among the savoury snacks are cacio e pepe cookie bites (these are a little too sweet for us) and a jar of fragrant, spiced tomato chutney that pairs perfectly with cheese and crackers. Available from: Cutter & Squidge (£52.99) The best of Lindt collection hamper Available from Lindt (£87.50) Best chocolate hamper The best of Lindt collection hamper is a chocolate lover’s dream, brimming with Lindt’s finest creations. This generously filled hamper includes a varied assortment of Lindt’s best-selling chocolates and indulgent boxes, perfect for sharing this Christmas. The highlight is the customisable 650g pick-and-mix selection, which works out to be around 52 Lindor truffles: select from the brand’s favourites, or choose unique flavours not often seen in shops, like pistachio, Irish cream, matcha and popcorn. Alongside three boxes of classic Lindor truffles, you’ll find an array of Lindt chocolate bars and a decadent dark chocolate spread. Beautifully presented, this hamper offers a truly indulgent experience, making it the ultimate gift for those who must have chocolate at Christmas. Available from: Lindt (£87.50) M&S The Collection hamper Available from Marks & Spencer (£55) Best compact hamper A hamper can still feel luxurious without breaking the bank. This option from M&S features all the classics of a decadent hamper (smart wicker hamper you can keep, bottle of wine and plenty of treats to share) for just over £50. There’s a balance of sweet and savoury: think milk chocolate florentines, shortbread, crumbly cheesy biscuits and chutney. Available from: Marks & Spencer (£55) Hotel Chocolat the chocolate and fizz collection Available from Hotel Chocolat (£39.95) Best small chocolate hamper Hotel Chocolat is a reliably winning choice, and this compact box is filled with a variety of chocolate treats to please anyone with a sweet tooth. We love the moreish chocolate macarons and crunchy chocolate shortbread, but there are also champagne truffles, mini chocolate slabs, hot chocolate sachets and a taster truffle box (the billionaire’s shortbread truffle is exceptional). All of this is topped off with a mini bottle of prosecco that the lucky recipient won’t have to share. For more chocolate inspiration, check out our round-up of the best chocolate hampers, including boxes from Cadbury’s and Fortnum & Mason. Available from: Hotel Chocolat (£39.95) Devon Hampers family afternoon tea hamper Available from Devon Hampers (£39.50) Best family afternoon tea hamper Devon and Cornwall are arguably the home of a classic cream tea, and this hamper makes the most of local produce from the south west. Devon Hampers have a huge range of afternoon tea deliveries to choose from, including vegan and gluten-free varieties. We tested the family hamper: designed to feed a family of four, the portions are generous and there are options to add a wide selection of extras such as fruit cakes, brownies or handmade chocolates. The four large floury scones were some of the biggest we’ve seen, and generously came with a whole jar of jam and big tub of smooth clotted cream. We liked the inclusion of two tangy Luscombe lemonades for non-tea drinkers, alongside extras of chewy ginger biscuits and buttery vanilla fudge. It is all delivered in a sturdy wicker basket you can keep as storage. Available from: Devon Hampers (£39.50) Cutter & Squidge afternoon tea at home Available from Cutter & Squidge (£31.99) Best small afternoon tea hamper No longer any need to go out for a fancy afternoon tea with this fun delivery from Cutter & Squidge. Delivered in their signature bright yellow box, this tea for two contains four classic scones (we recommend warming them up to serve), clotted cream and jam, plus mini lemon drizzle cakes and fudgy brownies to complete the treats. There are also leaf tea bags to wash it all down. Order by 4pm for next-day delivery to solve any last-minute forgotten gift dilemmas… Available from: Cutter & Squidge (£31.99) Cartwright & Butler brew & biscuit hamper Available from Cartwright & Butler (£35) Best small sweet hamper A classic biscuit tin just got a boost with this sweet gift selection. Arriving in a smart tin that you can keep and reuse, it’s full of tea-break treats. Cartwright & Butler buttery shortbread is always a winner – we’re big fans of the sugary demerara shortbread for a tea break, and the cranberry or triple chocolate boxes included here too means there’s something for everyone. Available from: Cartwright & Butler (£35) Hampers.com cheese & nibbles gift Available from Hampers.com (£29) Best budget cheese hamper A thoughtful gift for a cheese fan, for under £30. This carefully curated selection centres around a mini wheel of award-winning Red Storm, a creamy Red Leicester from The Snowdonia Cheese Company. It’s paired with crackers (we love the unique tomato wafers), chutney and chilli nuts for a whole cheeseboard in a box. Check out our full round-up of cheese hampers for even more ideas. Available from: Hampers.com (£29) Serious Pig serious snack selection box Available from Amazon (£31), Not on the High Street (£32) Best savoury snacks hamper For snacking on the go or serving up unusual nibbles, this quirky savoury collection from Snacking Pig makes a welcome change from boring crackers. There’s a selection of crunchy ‘snacking cheese’ in three different flavours, plus croutons, ‘snackalami’ and nuts, for fans of salty snacks. Available from: Amazon (£31) Not on the High Street (£32) Foodie gift guides Best Easter eggs to buy Best chocolate hampers Best cheese hampers Best gifts for foodies Best cookbooks Best gin to give as a gift Best letterbox-friendly gifts Best Thanksgiving gifts Hamper inspiration How to make a homemade hamper If you have any questions, suggestions for future reviews or spot anything that has changed in price or availability, please get in touch at goodfoodwebsite@immediate.co.uk.

Competition Terms & Conditions IMMEDIATE MEDIA COMPANY LONDON LIMITED GIVEAWAY RULES Rounton Coffee Roasters 2024 1. The Promoter is Immediate Media Company London Limited (company number 06189487). 2. This promotion is in no way sponsored, endorsed, administered by, or associated with Instagram. 3. The promotion is open to all residents of the UK, including the Channel Islands, aged 18 years or older, except the Promoter’s employees or contractors and anyone connected with the promotion or their direct family members. 4. The closing date for entries is 23:59 on 11th September 2024. 5. By entering the promotion, the participants agree: 1. to be bound by these terms and conditions; and 2. that should they win the promotion, their name and likeness may be used by the Promoter for pre-arranged promotional purposes. 6. Entrants should enter by: – following @goodfoodeveryday and @rountoncoffeeroasters on Instagram – Liking the competition post – Commenting on the competition post, tag someone they would share the prize with. 7. Entries received after the closing date of the promotion will not be considered. 8. Entrants must supply to Immediate their Instagram handle. The Promoter will use entrants’ personal details in accordance with the Immediate Privacy Policy (immediatemedia.co.uk/privacy-policy). 9. Only one entry will be permitted per person, regardless of method of entry. Bulk entries made by third parties will not be permitted. 10. The winning entrant will be the first entry drawn at random from all the eligible entries after the closing date. The Promoter’s decision as to the winner is final and no correspondence relating to the promotion will be entered into. The Promoter may share the details of the winners with the prize provider for the purposes of fulfilling/delivering the prize. 11. The prize consists of: – One red AeroPress coffee maker worth £47.50. – Six-month Roaster’s Choice subscription worth £75.00. 12. There is no cash alternative and the prize will not be transferable. Prizes must be taken as stated and cannot be deferred. The Promoter reserves the right to substitute the prize with one of the same or greater value. 13. The surname and county of residence of the winners will be available upon request by sending an SAE to Good Food competition, Vineyard House 44 Brook Green, London, W6 7BT within two months of the closing date of the promotion. The Promoter will contact the winners before releasing this information and provide the winners the opportunity to object or limit the amount of information shared. 14. The Promoter reserves the right to amend these terms and conditions or to cancel, alter or amend the promotion at any stage, if deemed necessary in its opinion, or if circumstances arise outside of its control. 15. The Promoter does not accept any responsibility for lost, delayed or fraudulent entries. 16. The Promoter excludes liability to the full extent permitted by law for any loss, damage or injury occurring to the participant arising from his or her entry into the promotion or occurring to the winners arising from his or her acceptance of a prize. 17. By entering this promotion you agree to release Instagram of any liability howsoever caused in respect of this promotion. 13. The promotion is subject to the laws of England.

Make it magical with Good Food's brand-new Homemade Christmas magazine packed with crafts and recipes. Find out where to buy it

Welcome to Good Food’s Homemade Christmas magazine If you love planning for the festive season, then you’ll find all the inspiration you need in this issue – from edible gifts, to new ideas for your Christmas Day dinner, Boxing Day buffet and New Year’s Eve gathering. Fancy a change from turkey? Try our pepper-crusted roast beef with béarnaise butter, best-ever roast duck or – for vegetarians – roast parsnip wreath with marsala gravy. Sharing platters are hugely popular, and you’ll find two spectacular ideas on – ideal for buffets or as help-yourself starters. If you love a project, you’ll enjoy creating our magical meringue tree and children will have fun making easy edible gifts, including Oreo reindeers and Christmas tree cupcakes. Festive food is a must, but we haven’t forgotten about all those days in-between. You’ll find plenty of easy midweek meals, freeze-ahead dishes plus lots of ideas for using your leftover turkey and cheeseboard. Merry Christmas! Order a copy direct to your door, complete with over 110 festive recipes and crafts. Not convinced? Read on to find out five reasons to pick up a copy today. 5 reasons to buy Good Food’s Homemade Christmas magazine 1. Homemade gifts made with love Share the love with handcrafted Christmas presents that kids can get involved with too, from almost too cute to eat Oreo reindeers to spiced fig & plum chutney. 2. Showstopping platters Our festive sharing boards make the perfect laid-back party food that take the stress out of serving without compromising on flavour. 3. Gifting cakes Who doesn’t love a delicious, edible gift? Make stollen bites, mini bundt cakes, cookies and more to treat friends and family. 4. Everything for the big day From our roasted garlic & herb turkey crown to a best-ever roast duck and squash, sage & butterbean hotpot, make these stunning mains the star of the show. 5. Show off desserts Round of your meal in style with our wow-factor Christmas desserts, from an easy, assembly-only Club Tropicana ice cream cake to a retro trifle. Order now

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

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

From brewing beginners to espresso aficionados, find the perfect coffee gifts for every coffee lover right here

A freshly brewed cup of coffee envelops the senses in the same way freshly baked bread does – the smell heady and the contents moreish. There’s also passion behind the process, from finding and grinding the beans, to perfecting that perfect crema – which means some coffee lovers can be notoriously tricky to buy for. Being beverage-lovers ourselves, we’ve compiled a list of coffee presents in this ultimate gift guide for coffee enthusiasts to bring you buckets of coffee gift inspiration. Here, you’ll find some of the best coffee beans, best coffee machines and best coffee grinders, all tried-and-tested by the Good Food reviews experts. You’ll also find coffee gift sets, unique espresso cups and coffee mugs that are as decorative as they are functional, plus latte art and coffee brewing experiences around the UK. Best gifts for coffee lovers at a glance Coffee machines and accessories Wacaco Minipresso portable espresso machine, £55.90 Sage the Barista Express coffee machine, £449.95 AeroPress Original coffee maker, £30.95 Opal One coffee pod machine, £125 Fellow Atmos vacuum canister, £34.95 Nespresso Vertuo coffee pod stand, £36 Fellow Opus coffee grinder, £179 Grind cold brew bottle, £30 Sage The Knock Box, £29.95 Edible coffee gifts Cazcabel Tequila Blanco coffee liqueur, £26.67 Hotel Chocolat Espresso Martini Velvetised Cream, £23 Whittard chocolate espresso beans, £8.95 Pact coffee bean subscription, from £23.85 for three months Kiss The Hippo coffee beans, from £10.50 for 250g Monin coffee syrup gift set, £10.50 Bloom & Wild artisan coffee and chocolate hamper, £37 Coffee cups and mugs Grind coffee cups and saucers, from £38 Lakeland latte glasses – set of two, £7.99 Portmeirion rose quartz mug, £17 Bodum double-walled coffee glasses, £19.90 Ocean bottle brew flask, £35 Coffee-related gifts ‘More Coffee’ wall art print, £10.99 How to Make the Best Coffee at Home by James Hoffman, £16.99 Wick Guru roasted coffee candle, £30 The London Sock Exchange ‘The Barista’ socks, £12 Coffee experiences Origin Coffee coffee tasting experience, £15 Kiss the Hippo latte art course, £75 Jump to: Best coffee machines and accessories Best edible coffee gifts Best coffee cups and mugs Best coffee-related gifts Best coffee experiences Best coffee machines and gadgets to give as gifts Wacaco Minipresso portable espresso machine Available from Amazon (£55.90) Although there are newer Wacaco models out, including its Picopresso and Nanopresso, its original Minipresso GR remains our favourite. Its robustly made parts slot and twist together to form a hand-sized espresso maker with a manual pump that’s easily portable. Plus, you’re guaranteed a crema every time. Available from: Amazon (£55.90) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”462628″ /] Sage the Barista Express coffee machine Available from Harts of Stur (£498.95), Amazon (£499), Sage (£499.95), John Lewis & Partners (£499.95), Marks Electrical (£499.95), Lakeland (£549.99), Argos (£550) If you’re looking to blow the budget, Sage’s the Barista Express was rated ‘best espresso machine for gadget lovers’ in our test of the best espresso machines. It’s a professional-standard machine with all the requisite functions to satisfy the inner barista. It grinds fresh beans, creates a perfect espresso and features a milk-foaming nozzle. Read our full Sage the Barista Express review and our guide to the best coffee machines. Available from: Harts of Stur (£498.95) Amazon (£499) Sage (£499.95) John Lewis & Partners (£499.95) Marks Electrical (£499.95) Lakeland (£549.99) Argos (£550) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457447″ /] AeroPress the Original coffee maker Available from Kiss the Hippo (£30), Pact Coffee (£30.95), Origin Coffee (£32.95), Rounton Coffee (£33.50), Amazon (£35), Argos (£35), Whittard (£40) The AeroPress coffee maker is the ultimate hack for brewing filter coffee fast. Not only affordable, it’s also portable, consisting of lightweight, robust plastic components so you can manually brew coffee. Just steep the coffee grounds for 10-15 seconds and then press the water through. It’s simple to clean, there’s no washing-up and the 350 filters are relatively inexpensive to replace. Available from: Kiss the Hippo (£30) Pact Coffee (£30.95) Origin Coffee (£32.95) Rounton Coffee (£33.50) Amazon (£35) Argos (£35) Whittard (£40) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”457687″ fallback_link_text=”Latest Deals” original_product_name=”AeroPress Coffee and Espresso Maker” /] Opal One coffee pod machine Available from Kiss the Hippo (£119), Origin Coffee (£125), Rounton Coffee (£125), Pact Coffee (£135) Combining the convenience of a coffee pod machine with the mechanisms of a higher-spec machine, the Opal One was launched as ‘the first machine’ purposely designed to brew speciality coffee pods’. The machine itself has a slimline, modern design and a simple push-button interface. Three espresso options (short, normal and lungo) are selectable, with options to adjust the temperature if you’d like cooler or hotter drinks. It also has a unique silicone brew chamber that removes the risk of the coffee becoming too diluted, and in test we loved the results it gave us: our espresso was very hot, but pleasantly acidic with a thick silky crema. Available from: Kiss the Hippo (£119) Origin Coffee (£125) Rounton Coffee (£125) Pact Coffee (£135) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”646952″ /] Fellow Atmos vacuum canister Available from Pact Coffee (£34.95), Amazon (£35), Rounton Coffee (£40) Airtight storage is a simple way to protect the flavour and freshness of your favourite coffee beans. This canister by Fellow is a step-up from your average jar, featuring a vacuum seal and integrated hand pump that removes excess air to prolong the life of its contents. We also love the contemporary design. Available from: Pact Coffee (£34.95) Amazon (£35) Rounton Coffee (£40) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”508315″ /] Nespresso Vertuo coffee pod stand Available from Nespresso (£36) If you’re shopping for someone who owns a Nespresso coffee machine, like the Vertuo Pop or Vertuo Next, this vertical display stand – designed specifically for the larger Vertuo pods – provides a neat and convenient storage hack. It offers space for up to 30 capsules, and is made with stainless-steel rails that the pods seamlessly slot into. Nespresso also has a display stand for standard-sized coffee capsules. Available from: Nespresso (£36) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647924″ /] Fellow Opus coffee grinder Available from Coffee Friend (£179), Rounton Coffee (£195), Amazon (£195), Selfridges (£210), Fenwick (£210), Harrods (£210), Origin Coffee (£209.95), Pact Coffee (£229.95 – includes 1kg coffee beans), Awarded star-buy status by our reviews team, this is an excellent coffee grinder for enthusiasts who want to take their set-up to the next level. It has 41 grind settings, a 200g bean capacity (enough for 12 cups), a spouted catch to minimise mess, and a volumetric dosing lid to help with measuring the beans. It’s also a super-precise piece of kit: grinding is measured in seconds rather than cup size or dose, and we found the timings were accurate when recorded on a stopwatch. You’ll need to weigh your beans out before you grind – a good set of coffee scales will help with this – but you can also use the dosing measurements on the lid for ease. Available from: Coffee Friend (£179) Rounton Coffee (£195) Amazon (£195) Selfridges (£210) Fenwick (£210) Harrods (£210) Origin Coffee (£209.95) Pact Coffee (£229.95 – includes 1kg coffee beans) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”469998″ /] Grind cold brew bottle Available from Grind (£30) A good batch of cold brew is light, fruity and refreshing, but making your own without any equipment can be a fiddly process. This 1-litre bottle from coffee pod brand Grind was a doddle to use and offers capacity for up to five cups. Simply add 50g of ground coffee (roughly 7 tbsp) into the filter basket, pour in up to a litre of water, and leave it to brew for between eight to 24 hours (the longer you leave your cold brew, the more intense the flavour will be). A silicone stopper and integrated filter are provided, and in test this product was also awarded extra marks for its fully recyclable packaging. Available from: Grind (£30) Sage the Knock Box 10 Available from Sage (£29.95), Harts of Stur (£29.95), John Lewis & Partners (£29.95), Marks Electrical (£29.95), Amazon (£29.95) A handy accessory for anyone with an espresso machine or bean-to-cup coffee machine, this Knock Box provides a convenient, mess-free spot for dispensing of used espresso pucks. It’s compact enough to sit on the drip tray when the coffee machine isn’t in use, or if you’d prefer to keep it on the countertop, it has an anti-slip base for extra stability. Once you’ve made an espresso shot, simply strike the portafilter against the bar to knock the coffee puck out. The knock bar can also be removed for easy cleaning, but just bear in mind that the box isn’t dishwasher-safe. Available from: Sage (£29.95) Harts of Stur (£29.95) John Lewis & Partners (£29.95) Marks Electrical (£29.95) Amazon (£29.95) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647926″ /] Best edible coffee gifts – liqueurs, coffee beans and chocolate Cazcabel Tequila Blanco coffee liqueur Available from Amazon (£26.57), Master of Malt (£26.57), The Whisky Exchange (£28.25) The finest weber blue agave from the mountains of Jalisco in Mexico is behind Cazcabel’s tequila blanco, distilled in the same area and altitude where the crops are grown. Blended with freshly roasted arabica coffee beans from Soconusco in the South West of Mexico, the result is the perfect marriage of sharp, bitter and sweetness that’s as suitable for sipping as it is as a base for cocktails. Available from: Amazon (£26.57) Master of Malt (£26.57) The Whisky Exchange (£28.25) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”462626″ /] Hotel Chocolat espresso martini velvetised cream Available from Amazon (£20), Very (£20), The Whisky Exchange (£22.95), Hotel Chocolat (£23), John Lewis & Partners (£23), Moonpig (£24) This warming blend of vodka, espresso, white chocolate and cream has a velvety, silky-smooth texture with aromatic coffee notes. Although sweet, the flavours aren’t dampened. It’s delicious sipped over ice or stirred into a hot chocolate or milky coffee. Available from: Amazon (£20) Very (£20) The Whisky Exchange (£22.95) Hotel Chocolat (£23) John Lewis & Partners (£23) Moonpig (£24) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647928″ fallback_link_text=”Latest Deals” original_product_name=”Aluna Coconut Coffee Liqueur” /] Whittard chocolate espresso beans Available from Whittard (£8.95) Coffee and chocolate are a classic combination, and these chocolate-covered espresso beans can be enjoyed as a sweet, creamy snack or paired with a latte, mocha or flat white. With a mixture of Belgian milk, white and dark chocolate, each morsel has a crunchy coffee core from the Kenya Peaberry bean. Available from: Whittard (£8.95) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647929″ /] Kiss The Hippo coffee beans Available from Kiss The Hippo (from £10.50 for 250g) Kiss The Hippo was only launched in 2018, but its team of professionals with impressive coffee credentials has established the brand as a coffee lovers’ go-to. Choose from their range of award-winning beans that come in cool, minimalist packaging. You can also sign up for a subscription of coffee beans or coffee pods. Available from: Kiss The Hippo (from £10 for 250g) Pact coffee bean subscription Available from Pact Coffee (from £23.85 for three months) If you’re looking for a coffee gift that keeps on giving, consider a coffee bean subscription. B Corp-certified brand Pact sends its coffee beans in letter box-friendly packaging, with options to change the delivery frequency depending on consumption. Stick to one classic style with the ‘House Blend’ option, or go experimental with the ‘Select’ or ‘Micro-lot’ offerings, which change regularly. There’s also a subscription for decaf drinkers, with all subscriptions spanning between three and 12 months. Available from: Pact Coffee (from £23.85 for three months) Monin coffee syrup gift set Available from Twinings (£10.50), Amazon (£11.99) For those with a sweet tooth, syrups offer a simple and delicious way to elevate your morning cup of coffee. This selection from Monin comprises amaretto, hazelnut, gingerbread, vanilla and caramel flavours, with 50ml in each bottle. You can also add the syrups to hot chocolates, desserts, and cocktails. Available from: Twinings (£10.50) Amazon (£11.99) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647930″ /] Bloom & Wild artisan coffee and chocolate hamper Available from Bloom & Wild (£37) This decadent hamper contains a combination of coffee-flavoured and chocolate gifts, including Island Bakery ‘Chocaccino’ biscuits and a 250g bag of ground filter coffee from Coffee World. Dorset-based chocolate-makers Chococo have also added to the box – you’ll find a chocolate and roasted salted corn bar, a chocolate, coffee and white chocolate chip bar, milk chocolate honeycomb clusters, and milk chocolate turtles. Available from: Bloom & Wild (£37) Best coffee cups and mugs to buy as gifts Grind coffee cups and saucers Available from Grind (from £38) This four-piece cup and saucer set from Grind is available in three sizes (espresso – 80ml, flat white – 180ml, or cappuccino – 200ml) and either black or red. Made from porcelain, the cups are also the same as Grind uses in its restaurants and cafes, so they’re designed to withstand lots of use. Available from: Grind (from £38) Lakeland latte glasses Available from Lakeland (£7.99) This elegant two-piece set of glass mugs are ideal for tall milky coffees like lattes, and can even be used as a vessel for hot chocolate. Each glass is 250ml and is both microwave- and dishwasher-safe. At 15cm high, they’re better suited to coffee machines with adjustable spouts or drip trays, so double-check the measurements before you buy. Available from: Lakeland (£7.99) Portmeirion rose quartz mug Available from Portmeirion (£17), John Lewis & Partners (£18) We love the chunky design and unique textured pattern of this dusky pink mug, which is crafted from stoneware. It has a wide curved handle that’s comfortable to hold, and it can also go in the dishwasher. Available from: Portmeirion (£17) John Lewis & Partners (£18) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647931″ /] Bodum double-walled coffee glasses Available from Nordic Nest (from £16.75), Bodum (£19.90) These stylish coffee glasses from Bodum have an innovative double-walled design that keeps drinks at the optimum temperature, be it hot or cold. The base of each glass also has a silicone vent that equalises the air pressure between the two layers when liquids are added, which stops the exterior getting too hot and prevents condensation. They’re also lightweight and easy to clean, and great for other beverages like cold brew or cocktails, too. Available from: Nordic Nest (from £16.75) Bodum (£19.90) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647932″ /] Origin Coffee x Ocean Bottle brew flask Available from Origin Coffee (£35) Perfect for coffee drinkers on the go, this 350ml Ocean Bottle (made in collaboration with Origin Coffee) has a 360-degree lid that means you can sip hot drinks from any angle. The lid is also lockable, so you can keep it in your bag without worrying about leaks, and the double-wall insulation keeps coffee warm for hours. Ocean Bottle also runs a scheme where, for every bottle sold, it funds the collection of 1,000 ocean-bound plastic bottles. Available from: Origin Coffee (£35) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647934″ /] Best coffee accessories to buy as gifts ‘More Coffee’ wall art print Available from Not On The High Street (£10.99) This playful wall print is available in A3, A4, and A5 sizes, as well as a range of colours – blue and green, pink and green, green, black, and rust and green. Available from: Not On The High Street (£10.99) How to Make the Best Coffee at Home by James Hoffmann Available from Amazon (£9.99), WHSmith (£15.63), Waterstones (£16.99) This is a must-read for anyone looking to upskill their brewing technique and learn more about coffee. Written by bestselling author and award-winning barista James Hoffmann, it contains helpful, entertaining guidance on how to grind coffee, which types of coffee equipment you should buy (and shouldn’t), and how to consistently make popular drinks like lattes, espressos, and more. Available from: Amazon (£9.99) WHSmith (£15.63) Waterstones (£16.99) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647935″ /] Wick Guru roasted coffee candle Available from Etsy (£30), Not On The High Street (£32) This is the perfect gift for anyone who loves the smell of freshly roasted coffee. With a burn time of up to 45 hours, it has subtle hints of coffee, cream and cocoa, and is made from 100 per cent natural soy wax. The candle is also available in a smaller tin size. Available from: Etsy (£30) Not On The High Street (£32) The London Sock Exchange ‘The Barista’ socks Available from Not On The High Street (£12) Contrary to popular belief, socks can be an exciting gift – especially when they feature a fun coffee-themed design like this pair. Made with sustainable organic cotton, the socks are weaved with 200 needles to make them stronger and more durable. They’re also finished with a honeycomb cuff for a more comfortable, flexible fit. Available from: Not On The High Street (£12) Coffee experiences Origin Coffee coffee tasting experience Available from Origin Coffee (£15) Available in London, Edinburgh, Bristol and Cornwall, this coffee experience is ideal for anyone looking to perfect their sensory skills and identify their flavour preferences. In the one-and-a-half-hour session, your expert guide will teach you about different origins and processing techniques, using a brewing method called ‘cupping’ (commonly used by professional tasters to evaluate coffee). No prior knowledge is required and a glass of wine on entry is included, with alcohol-free options also available. Available from: Origin Coffee (£15) [squirrel-affiliate-embed widget_type=”price_comparison” squirrel_id=”647936″ /] Kiss the Hippo latte art gift course Available from Kiss the Hippo (£75) If you know someone who’s always wanted to pour the perfect rosetta, this latte art course will demonstrate how to steam milk properly and pour a range of latte art patterns. Based at Kiss the Hippo’s Margaret Street shop in Fitzrovia, London, the course is two hours long, and a complimentary 250g bag of Kiss the Hippo coffee beans is included. The gift card will be delivered the address of your choice and will specify all the details the recipient needs to book their course. Available from: Kiss the Hippo (£75) Related coffee reviews Best coffee machines Best espresso machines Best Nespresso machines Best coffee pod machines Top 10 coffee gadgets Best coffee grinders Best coffee beans Best bean-to-cup coffee machines Best moka pots Best gooseneck kettles Best decaf coffee

Baking and cooking recipes for everyone

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

For people who, like, totally love food.

This hot chicken salad is incredible! My favorite chicken salad is spread in a baking dish and topped with potato chips, baked until warm then served with crisp, refreshing endive. It’s super satisfying and so delicious! Raise your hand if you want a new lunch idea!  This hot chicken salad is my favorite chicken salad […]

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This hot chicken salad is incredible! My favorite chicken salad is spread in a baking dish and topped with potato chips, baked until warm then served with crisp, refreshing endive. It’s super satisfying and so delicious! Raise your hand if you want a new lunch idea! This hot chicken salad is my favorite chicken salad recipe, baked until warm and topped with crunchy potato chips. I love it for lunch or a snack or even as a cute little app! It’s unassuming but very delicious and satisfying. It’s really nothing special, but at the same time, it’s everything special. Why haven’t I been baking my chicken salad for years? New favorite lunch alert! That’s what it is. This dip is like if your favorite deli chicken salad and buffalo chicken dip had a baby. Minus the whole spicy buffalo part. Minus the cheese part too. Okay, so maybe it’s nothing like that, but the fact is that we’re baking chicken salad until it’s hot. Serving it with crackers or chips or in my case, fresh endive. I’m always looking for lunch recipes that are fairly easy, ones that can be made ahead of time and especially ones that are healthier and satisfying. I fall victim to the 2 or 3pm crash if I don’t have a sufficient amount of protein in my lunch. Which is why I really love this recipe that uses both chicken (I just grab a rotisserie!) and plain greek yogurt. So it goes like this: I mix up my favorite chicken salad, spread it in a baking dish and top it with potato chips. Yes, don’t forget the potato chips. They are key! Then I bake it! Bake it until it’s hot and melty and the chips are slightly golden. Next, serve it with endive cups. Oh my gosh I LOVE endive. It’s neutral enough that it takes on the flavor of any dip. And it’s super crisp, refreshing and crunchy. I love serving any sort of salad or dip with these “cups” – the endive leaves make the perfect scoops! You can also use tortilla chips or crackers to scoop this up. Or it could be served in warm pitas, in lettuce cups or even on crackers melted with a touch of cheese. Chicken salad melts! I love it. (more…) The post Hot Chicken Salad. appeared first on How Sweet Eats.

Another week down. And we had a packed one! Very excited for school drop off. Cross country practice on these gorgeous nights. Looking so big. Wanting to run with the big kids! My favorite tree is starting to change! Hockey is in full swing. Hair cut for this big boy. House salad forever! My mom […]

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Another week down. And we had a packed one! Very excited for school drop off. Cross country practice on these gorgeous nights. Looking so big. Wanting to run with the big kids! My favorite tree is starting to change! Hockey is in full swing. Hair cut for this big boy. House salad forever! My mom and I went to see Hamilton this week! Preshow festivities. And bread. The show was amazing. I’ve seen it almost 10 times now and still love it. School line shenanigans. My mom had four tiny kittens on her deck! They were so cute. Until one caught a chipmunk and tore it’s head off in front of us. Then I snuck these two out of school a little early to go see Hamilton!! They’ve listened to the soundtrack a million times so I knew they could hang in with the long show! I swear I’m not holding them hostage. After every song ended, Emilia clapped excitedly with the BIGGEST smile. It was so cute. Like she couldn’t believe what she just watched! He loved it too! Nonstop has been his favorite song for years, but he this in the show the king was his favorite. More gorgeous sunsets during cross country. How we stay entertained. Jordan “drives.” And climbs. Friday was such a gorgeous sunny september day. Jordan loooooves the Halloween stuff at Target. More hockey this weekend. Fun with friends. Eddie bought a million skeletons. “For the kids.” Brookie bars. This weekend’s cross country race was unbearably hot. But they were ready! They both did SO well. Snacking supervisor. New PR for her! And one of his best races yet! Such a good week. Now if we could have some fall weather that would be great! The post A Week In The Life, Vol 38. appeared first on How Sweet Eats.

Here’s a delicious week of meals for you! What’s on your menu this week?! What To Eat This Week Crispy potato pizza Mediterranean beef bowls Weeknight buffalo chicken sandwiches with pickle slaw Sticky salmon with avocado kale greens Chicken meatballs with zucchini risotto Garlic bread pizza Chickpea pasta salad Peach cobbler granola

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Here’s a delicious week of meals for you! What’s on your menu this week?! What To Eat This Week Crispy potato pizza Mediterranean beef bowls Weeknight buffalo chicken sandwiches with pickle slaw Sticky salmon with avocado kale greens Chicken meatballs with zucchini risotto Garlic bread pizza Chickpea pasta salad Peach cobbler granola The post What To Eat This Week: 9/15/24. appeared first on How Sweet Eats.

Happy weekend! Here’s everything new I shared this week: The best weeknight mediterranean beef bowls – these are an incredible and delicious dinner. Also, easy pizza pepper poppers, 60+ of our favorite fall dinner recipes and these ultra crispy garlicky potatoes with garlic butter and herbs. I have the best amazon halloween favorites right here! […]

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Happy weekend! Here’s everything new I shared this week: The best weeknight mediterranean beef bowls – these are an incredible and delicious dinner. Also, easy pizza pepper poppers, 60+ of our favorite fall dinner recipes and these ultra crispy garlicky potatoes with garlic butter and herbs. I have the best amazon halloween favorites right here! You can find all my favorites in my amazon store front and LTK shop! There’s a new menu for the week and a new peek inside our everyday life. You can join The Everyday Dinners cookbook club right here! If you have a copy of the book, request to join the group. If not, get one here! Ready to start on fall! It is such a wonderful community and an amazing place for recipe ideas. xoxoxox WHAT I’M LOVING THIS WEEK Pumpkin tres leches cake!! Yes please. Love apple cider donuts so much. Everything bagel cheese ball. I need this. Craving tiramisu cookies always. Maple blackberry matcha lattes are gorgeous. This rigatoni looks absolutely wonderful. Margherita pizza toast. Wow! The most gorgeous candy apples ever. Caramel apple cheesecake for fall. These teriyaki pork meatballs sound delish. Pumpkin coffee cake is amazing. The best ever rice krispy treats! Pizza focaccia has to happen this weekend. The post Currently Crushing On. appeared first on How Sweet Eats.

Our favorite crispy roasted potatoes are unreal! These potatoes are super buttery, rich and cloud-like inside with a super crunchy crispy exterior. Drizzle with garlic butter, top with all the fresh herbs and serve! Heaven on a dish. If you’re up to your eyeballs in fresh herbs, I’ve got you covered! These super crispy potatoes […]

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Our favorite crispy roasted potatoes are unreal! These potatoes are super buttery, rich and cloud-like inside with a super crunchy crispy exterior. Drizzle with garlic butter, top with all the fresh herbs and serve! Heaven on a dish. If you’re up to your eyeballs in fresh herbs, I’ve got you covered! These super crispy potatoes are served drizzled in garlic butter and a ton of fresh, bright herbs for the ultimate late summer flavor punch. It’s going to be your new favorite side dish! Potatoes were my favorite food growing up!! Cue all the exclamation points. I’ve been telling you that for over 16 years now (!!!) and it’s so true. Potatoes, in every single form available, were my favorite food as a kid. I loved potatoes! And I still love potatoes. I adore them in all ways, and this way is one of the best. These super crispy potatoes and very tender inside – almost cloud-like. There is a reason for that, and it’s a high-maintenance one. You have to parboil the potatoes before roasting. Then, you shake them in a big bowl or pot, and this gets the potatoes slightly mushy. But it’s a GOOD mushy, because all those tender potato bits? In the oven, they turn to roasty, toasty, crispy bites. IT IS AMAZING. Like after making roasted potatoes this way you may not want to go back. Super crispy and crunchy on the outside. Creamy and buttery on the side. What else can you ask for? It’s almost as if the potato inside the crispy shell is whipped. It’s wild! So crunchy, yet so soft. The texture is fabulous. Now that I’ve rambled about the potatoes forever, let’s talk about the herbs. I have ten billion herb plants right now. They are taking over all of my pots and planters. And well, they are on their way out, so I like to find BIG ways to use them up. Such as chopping up a ton of them and sprinkling them on potatoes with melty garlic butter. DREAMS. Obviously, potatoes are fairly neutral. That means you can use whatever herbs you have and love. My current faves are basil, parsley, cilantro, chives and dill. Then I also throw in some green onions. I have a ton of those too! So, there isn’t really a recipe here. Parboil, shake and roast the potatoes. Melt some butter and add a few minced garlic cloves. Add some herbs if you want too! Chop up a metric ton of herbs and sprinkle everything on top. Delicious! Goes with just about anything. You can make these with a grilled steak or serve them with thanksgiving dinner. Heck, you can dip them in sauce and that alone can be your dinner. I like your style. Best Crispy Roasted Potatoes Print Crispy Potatoes with Garlic Butter and Herbs Our favorite crispy roasted potatoes are unreal! These potatoes are super buttery, rich and cloud-like inside with a super crunchy crispy exterior. Drizzle with garlic butter, top with all the fresh herbs and serve! Heaven on a dish. Course Side Dish Cuisine American Prep Time 35 minutes minutes Cook Time 1 hour hour Total Time 1 hour hour 35 minutes minutes Servings 4 to 6 Author How Sweet Eats Ingredients 2 pounds petite gold potatoes, halved ½ teaspoon baking soda kosher salt and pepper 2 tablespoons olive oil 6 tablespoons unsalted butter 4 garlic cloves, minced ⅔ cup chopped fresh herbs, such as basil, parsley, cilantro, dill, chives, green onions Instructions Preheat the oven to 450 degrees F. Bring a large pot of water to a boil. Once boiling, add the potatoes, the baking soda and a few big pinches of salt. Boil until just slightly fork tender, about 10 to 12 minutes. Drain the potatoes and place them back in the pot for 1 minute. Transfer them to a large bowl (you want it significantly larger!) and drizzle with the olive oil. Sprinkle all over with salt and pepper. Shake the bowl roughly for a few minutes until the potato pieces look like they are pasty and covered in a layer of potato mush. This is good! Place the potatoes on the baking sheet in a single layer. Roast for 20 minutes, then shake and flip the potatoes. Roast for 15 to 20 minutes more, until they are deeply golden. You can continue to roast them until they are deeply golden if 20 minutes isn’t enough. Just be sure to check them! While the potatoes roast, melt the butter in a saucepan over low heat. Add the garlic cloves. Turn off the heat. Chop the herbs and mix them together. Remove the potatoes and place them on a large plate. Drizzle all over with the garlic butter. Sprinkle on the herbs and toss to gently mix together. Serve immediately! Notes method from serious eats Crunch crunch. The post Garlicky Crispy Potatoes with All The Herbs. appeared first on How Sweet Eats.

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

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

Pizza pepper poppers are the most delicious little treat for game day! Mini sweet peppers are filled with sauce, cheese and pepperoni and roasted until melty. Handheld and poppable, these are such a fun snack! Hi – I have the easiest recipe on earth for you today! Okay, maybe that’s an exaggeration, but we’re simply […]

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Pizza pepper poppers are the most delicious little treat for game day! Mini sweet peppers are filled with sauce, cheese and pepperoni and roasted until melty. Handheld and poppable, these are such a fun snack! Hi – I have the easiest recipe on earth for you today! Okay, maybe that’s an exaggeration, but we’re simply filling mini sweet peppers with sauce and cheese and pepperoni and roasting them. They get melty and cheesy and poppable! Cute cute cute. I almost didn’t share this because it’s one of those embarrassingly easy “not really a recipe” things. It’s more of an idea. But it’s an idea that you need for the current football season!! We love the mini sweet peppers so much. I have them on our grocery list every single week – I slice them for salads constantly, put them in soups, use them in sheet pan meals, everything. And of course, we love them with hummus or feta dip. For years, I’ve been making the mini pepper nachos. I’ll fill them with ground turkey taco meat, top with cheese and toss them in the oven until melty. Before serving, sometimes I crush tortilla chips on top. They are SO good. It’s a staple for us! The peppers are so incredibly sweet that the kids love them too. Especially Jordan. So, obviously you can customize these however you’d like! Take your favorite pizza toppings and go to town. It’s soooo easy. My best tip for making these is the way that I make any stuffed pepper: season and roast them ahead of time! It’s an extra step but it makes such a difference. The peppers get even sweeter – and since these are tiny ones, they only need a few minutes in the oven. Here’s how I make them most often for our family: I season and roast the peppers first, just a bit! Next, I fill them with a bit of marinara sauce, mozzarella cheese and tiny pepperoni. Some of the peppers are super tiny, so it’s only a few teaspoons of sauce and a tiny sprinkle of cheese. Throw them back in the oven and roast until cheesy and melty and bubbly. Top with some parmesan and serve!! These are easily handheld once they cool, but since they are delicious when super warm and cheesy, I suggest also serving with some plates and forks if you wish. (more…) The post Game Day Pizza Pepper Poppers. appeared first on How Sweet Eats.

1. How did I not know that some of this perfect September weather is called princess Diana weather? I love it even more now. 2. I said it last week! September is a better reset month. 3. Sourdough scones?! Okay I think these are happening today! 4. Fall snack season = almond butter toast with […]

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1. How did I not know that some of this perfect September weather is called princess Diana weather? I love it even more now. 2. I said it last week! September is a better reset month. 3. Sourdough scones?! Okay I think these are happening today! 4. Fall snack season = almond butter toast with a swirl of pumpkin butter. Can’t get enough. 5. TV things!! Oh my gosh, I absolutely LOVED The Perfect Couple. I thought that quality was excellent. I am also so excited for Tell Me Lies to be back! The characters are the worst but it’s so good. 6. Also loved this article on Elin Hilderbrand’s change of pace. 7. Fall reading list is coming soon!! 8. 15 items to declutter in 10 minutes. The mismatched socks are my fave. The post Tuesday Things. appeared first on How Sweet Eats.

The best mediterranean beef bowls! These are a family favorite, made with jasmine rice and chickpeas, seasoned ground beef, tomatoes, cucumbers, hummus, feta and more. Delicious and easy to throw together for leftovers too! Need a weeknight meal to please just about anyone?! Say hello to my family’s current favorite dinner. These mediterranean beef bowls […]

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The best mediterranean beef bowls! These are a family favorite, made with jasmine rice and chickpeas, seasoned ground beef, tomatoes, cucumbers, hummus, feta and more. Delicious and easy to throw together for leftovers too! Need a weeknight meal to please just about anyone?! Say hello to my family’s current favorite dinner. These mediterranean beef bowls are super satisfying and so delicious, complete with chickpeas and rice, seasoned ground beef, a tomato cucumber salad and all the hummus. Oh and feta! Never never forget the feta. A rice and beef bowl is such a fantastic easy weeknight meal, but it’s one that even I forget about. When I take inventory of my dinner ingredients, I usually reserve the ground beef for things like meat sauce and tacos and burgers because they are meals the kids love. They enjoy this too, but it’s not as traditional in our family so it tends to slip my mind. Not anymore!! This combination is so EASY. It’s flavorful and simple and very customizable depending on what your family likes. Here’s how I make it! First up, jasmine rice + chickpeas. I make a pot of jasmine rice and right as it finishes, add in a can (or two!) of chickpeas. An easy way to boost the protein, fiber and satiety of this recipe. Plus, we just really love chickpeas. While the rice cooks, I brown the ground beef. The key is to use lots of seasoning and the meat masher! This masher turns the beef into the tiniest crumbs possible, which makes for a more pleasurable eating experience. Trust me. (more…) The post Weeknight Mediterranean Beef Bowls. appeared first on How Sweet Eats.

Another week! It was such a good one too. Loving school so much. He tells me the most colorful and wild stories that “happen in school” – and I later learn they never happened. It’s hilarious. Blooms. Need major snugs after school. Sports week! Cross country. Entertainment at tennis. Hockey. More cross country. Going to […]

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Another week! It was such a good one too. Loving school so much. He tells me the most colorful and wild stories that “happen in school” – and I later learn they never happened. It’s hilarious. Blooms. Need major snugs after school. Sports week! Cross country. Entertainment at tennis. Hockey. More cross country. Going to his siblings activities are his activities. Baby BFFs. Kids request sourdough pizza. Hello. Emilia and I baked cookies at Eddie’s request. We went to the James Taylor concert!!! So good. Wild siblings at hockey. Best big brother!! Best big sister. Emilia and Max are in different age groups – she runs first! He runs second. HERE FOR THE SNACKS. I love her little running strides. They crushed it! Finished the day with a dress up movie and popcorn night. Perfection. The post A Week In The Life, Vol 37. appeared first on How Sweet Eats.

Eat to Live. Cook to Love.

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

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

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

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

Banana bread meets blueberry muffin in this fabulously fruity morning mashup that’s quick and easy (there’s a reason they’re called quick breads after all, no electric mixer required!) This moist, tender, and flavorful banana bread is studded with fresh blueberries (but frozen works too!) and drizzled with a vibrant blueberry glaze for a fruity twist […]

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Banana bread meets blueberry muffin in this fabulously fruity morning mashup that’s quick and easy (there’s a reason they’re called quick breads after all, no electric mixer required!) This moist, tender, and flavorful banana bread is studded with fresh blueberries (but frozen works too!) and drizzled with a vibrant blueberry glaze for a fruity twist on a morning staple. Last year’s strawberry banana bread was downright delightful, so I figured, why not do a blueberry version? Not only is it less work than the strawberry version, but since blueberries have a lower water content and are more ‘contained’ in their own little skins, the whole macerate/syrup step isn’t needed, just a quick toss with some flour then fold the berries straight into the banana bread batter. At this point, I’ve got banana bread recipes for every season: strawberry for spring, blueberry for summer, pumpkin banana bread for fall, and for winter might I suggest my double chocolate banana bread or even black sesame swirl banana bread (trust me it’s lovely!) I’ve also got recipes for banana bread muffins if that’s more your style (and know that any banana bread recipe, including this one, can easily be made in muffin form! For reference 1 standard sized loaf is equal to about 12 muffins.) Question though, how many banana bread recipes is too many? 🤔 Does such a limit even exist? (more…)

Lemon lovers: this one’s for you! Layers of light and buttery lemon cake (the reverse-cream method produces a particularly cotton-soft texture that’s perfect for layering), a bright lemon curd filling (extra thick so it says put), and a silky smooth lemon buttercream for a flavor-packed lemon cake even non-lemon-lovers will adore. Layer upon layer of […]

The post Triple Lemon Layer Cake first appeared on Love and Olive Oil.

Lemon lovers: this one’s for you! Layers of light and buttery lemon cake (the reverse-cream method produces a particularly cotton-soft texture that’s perfect for layering), a bright lemon curd filling (extra thick so it says put), and a silky smooth lemon buttercream for a flavor-packed lemon cake even non-lemon-lovers will adore. Layer upon layer of lovely lemon flavor, this lemon cake has three times the lemon flavor for three times the deliciousness! With a filling of tart and tangy Meyer lemon curd sandwiched between layers of tender lemon cake, all covered with a cloud-like lemon Swiss meringue buttercream that’s straight out of a dream, this cake is proof that there is no such thing as too much lemon. When life gives you lemons (and by life I mean mom, who sent me an enormous box filled with Meyer lemons from her tree without any heads up or warning) make an epic lemon layer cake that’s loaded with luscious lemon flavor. I’ll admit, I’m not usually a lemon dessert person (I’ll choose the chocolate dessert over the lemon one almost every time), but this cake really is something special, three layers of soft lemon-scented cake with a bright lemon curd and finished with the silkiest lemon buttercream you’ve ever tasted. It’s the perfect balance of tart lemon and sweetness. Looks like I might just be a lemon lover after all! I particularly love Meyer lemons, which have a sweeter flavor and less harsh acidity that makes them perfect for baking (and I’ve got plenty of other Meyer lemon dessert recipes to prove it!) but you can use regular lemons in this recipe as well. (more…)

This tart and tangy Meyer lemon curd is extra thick (thanks to the extra thickening power of cornstarch), with a smooth and creamy mouthfeel and a perfect balance of tart and sweet. There are few things more satisfying than a classic lemon curd. Whether you use it as cake filling, ice cream flavoring, or morning […]

The post Meyer Lemon Curd (Extra Thick!) first appeared on Love and Olive Oil.

This tart and tangy Meyer lemon curd is extra thick (thanks to the extra thickening power of cornstarch), with a smooth and creamy mouthfeel and a perfect balance of tart and sweet. There are few things more satisfying than a classic lemon curd. Whether you use it as cake filling, ice cream flavoring, or morning yogurt enhancer, this bright lemon curd is as easy to prepare as it is delicious, no double boiler needed! The addition of cornstarch ensures it’ll set up perfectly thick every time. Lemon curd is absolutely lovely on its own eaten by the spoonful (no judgement here!) but also makes for a divine component of myriad other desserts, from cake to cupcakes to ice cream and more (scroll to the bottom of this post for more ideas!) My favorite lemon curd is made with Meyer lemons for a bright and tangy flavor that’s sweeter and more complex than typical lemon curd, with notes of vanilla, mandarin and orange blossom. I may be biased, but I think Meyer lemons are far superior to regular lemons in almost all cases. Extracting as much flavor as possible from the whole lemons means using both the zest and the juice, the zest is massaged into the granulated sugar which draws out the flavorful oils from the peels. This, even more than the juice, is what gives this lemon curd its ultra bright flavor. (more…)

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

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

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

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

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

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

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

A delicious and nutritious Vegetable Curry recipe. This aromatic recipe for Vegetable Curry is also easy to prepare, making it an amazing option for home cooks or people new to Indian food. Prepare this dish with any veggies you have in the fridge, freezer or pantry. Vegetable Curry is typically served with rice, naan, paratha …

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

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

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

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

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

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

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

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

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

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

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South Indian dosa meets Lebanese garlic potatoes in this recipe for Batata Harra Dosa. It’s fresh, vegan and delicious with juicy pomegranate. What is batata harra? Batata harra, which translates to ‘spicy potatoes’ in Arabic, is a popular Lebanese side dish made with crispy fried or roasted potatoes tossed in a lemony garlic and coriander sauce. Like most heritage dishes, recipes will vary from home to home but the basic flavours usually remain straightforward. The sauce typically combines garlic, fresh coriander, olive oil, lemon juice, and spices like paprika creating a delicious balance of heat, tang, and fresh herbs. Enjoyed for its simplicity and bold flavors, batata harra is a common addition to mezze spreads and pairs well with grilled meats or can be enjoyed on its own. It reminds me so much of the simple Indian Bateta nu Shaak I ate growing up in my Gujarati home. My mum would always cook that as a weeknight dinner and we’d devour the fluffy potatoes with rotli and a side of plain yoghurt. Gujarati Bateta nu Shaak from my childhood This Batata Harra Dosa recipe is a coming together of all the flavours I truly love in a comfort dish. The garlicky-lemony potatoes paired with the crunchy rice and daal dosa is almost like the long-lost sibling of South Indian Masala Dosa. Who says fusion foods are half-baked ideas? This combination makes so much sense that I can’t believe I’ve never tried it before. What are dosa? How to make Paneer Dosa Lebanese-inspired Batata Harra Dosa Light and crispy Masala Dosa Dosa, a South Indian staple, is a thin, crispy crepe made from a fermented batter of rice and lentils. This savoury treat boasts a slightly sour and bitter flavour profile since it is ground with fenugreek seeds and fermented. Traditionally enjoyed for breakfast or as a snack, dosas are typically served hot, rolled up, and accompanied by chutneys and sambar (a lentil stew). They offer a gluten-free and vegan-friendly option that’s both versatile and super delicious. Try my recipes for Masala Dosa, Paneer Masala Dosa and Neer Dosa here. What’s the best pan for making dosa? A good quality pan will help you cook the dosa evenly and prevent the batter from sticking to the pan. Opt for the flattest well-seasoned cast iron or anodised aluminium tawa. In a pinch, you can also use a non-stick frying pan but the dosa may not be as crispy as cast iron-cooked dosa. Whats the best rice for Batata Harra Dosa? Idli rice (parboiled rice) has the ideal amount of starch for making dosa at home. Add a small amount of Basmati to heighten the aroma. If you can’t find idli rice, another short grain rice like sona masoori or even Thai Jasmine rice works well. You will also need white urad daal (skinless black gram). How to make Batata Harra Dosa: Step-by-step instructions See recipe card below for ingredients and full measurements. 1. Soak the rice and daal Soak the rice and white urad daal for at least 6 hours, or up to 8 hours. This will ensure the rice and lentils are well hydrated so they grind and ferment properly. 2. Grind the rice and daal separately before mixing The texture of the ground lentil batter should be perfectly smooth The texture of the ground rice batter should be a little grainy for crispy dosa The rice batter should be mostly smooth, but still a little grainy, like that of a gentle exfoliator. This will produce crispy dosa. It might seem tedious but this is the trick to getting the perfect, spreadable consistency for dosa. The daal, methi and poha batter should be totally smooth. Its’ viscosity is what gives the batter a uniform body. Mix the two batters together at the end using your fingers. The dual texture batters create the perfect dosa! 3. Ferment the batter The key to making a perfect dosa is to ferment the batter well. 8-10 hours will usually suffice, but if it’s cold, it can take longer. Fermentation helps to create the right texture and sour flavour of the dosa. Look for billowing air bubbles. Do not add salt until the very end, after the batter has fermented. Salt will slow down the fermentation process. Keep the dosa batter in a large, deep bowl, in a very warm place to encourage quick fermentation. Oh, and before stowing away, whip the batter with your fingers for 3-4 minutes. The heat from your hands warms it for speedy fermentation, too. 4. Make the Batata Harra Boil the cubed potatoes in plenty of water for 3-4 minutes. They do not need to be soft. Drain and allow to steam dry for 5 minutes. Toss with 3 tablespoons of olive oil and sprinkle with salt. Air fry at 180°C/355°F for 10-12 minutes or until they’re a medium golden brown and cooked through. You’ll need to give the air fryer basket a shake halfway through. Alternatively, you can oven roast or fry the potatoes. Set aside. Heat the remaining 2 tablespoons olive oil in a large pan. Add the garlic, lemon zest and red chilli. Sauté for 1-2 minutes until aromatic. Sprinkle in the paprika and add the lemon juice, coriander and parsley. Stir well and then quickly tip in the potatoes. Sauté for 3-4 minutes. The Batata Harra are now ready. 5. Spread and cook the dosa over a medium heat Once fermented, adjust the dosa batter to a thick, flowing consistency with some lukewarm water. Using a ladle, pour a spoonful of dosa batter on the tawa’s hot surface. Start from the centre of the tawa and use the ladle to spread the dosa batter thinly and evenly, in a circular motion. Add a teaspoon of oil around the sides of the dosa and on top of it. This will help to cook the dosa evenly, with a golden brown colour and also prevent it from sticking to the tawa. Cook over a medium-low heat for 3-4 minutes for the crispiest dosa. Once you spot the dosa starting to brown, the edges should start lifting away from the pan. If using cast iron or anodised aluminium, you might need to help it along using a spatula. Try not to prise the dosa from the pan – it will tell you when its ready by coming away by itself. Spoon a few dollops of the Batata Harra filling on top of the dosa and add garlic sauce, pomegranate seeds and extra coriander or parsley, if desired. Carefully begin to fold the dosa or roll it into a cylinder. The underneath should reveal a beautiful golden brown colour. Remove the dosa from the tawa and serve immediately. Batata Harra Dosa Recipe | How to make Lebanese-inspired Dosa with Batata Harra (Garlic and Chilli Potatoes) Yield: Serves 6 Batata Harra Dosa Print Learn how to make perfect, fusion Lebanese-style Indian Batata Harra Dosa. The dosa are stuffed with a potatoes cooked with chilli, lemon and garlic. So delicious! Add sweet pomegranate and garlic sauce to round off the flavours. Watch how to make dosa with my step-by-step recipe and video. From fermenting the dosa batter, to learning how to spread thin dosa, as well as dosa cooking techniques, this is the ultimate guide to making dosa at home. Prep Time: 1 day Cook Time: 45 minutes Total Time: 1 day 45 minutes Ingredients For the dosa batter 650g idli rice (parboiled short-grain rice) 175g Basmati rice 1 1/2 tbsp poha (flattened rice flakes) 115g urad daal (white) 1/2 tsp methi seeds (fenugreek) Oil or ghee for cooking the dosa For the Batata Harra filling 1kg potatoes, peeled and chopped into 1cm cubes 5 tbsp olive oil (divided) 1/2 tsp salt 1 red chilli, finely chopped 6 cloves garlic, minced 1 tsp sweet paprika Zest and juice 1 small lemon 2 tbsp chopped coriander 2 tbsp chopped parsley Optional extras for serving Toum (Lebanese garlic sauce) Extra fresh coriander or parsley Pomegranate seeds Instructions In a large bowl, mix together the idli rice and Basmati rice. Wash in plenty of cold water, changing the water 3-4 times. Top the bowl up with enough cold water to cover the surface of the rice by 3-4 centimetres. It doesn't matter exactly how much, just make sure it's plenty as the rice will bloat and absorb the water as it soaks. Cover the bowl and allow to soak for 6-8 hours. In a separate large bowl, mix the urad daal and fenugreek seeds. Repeat the washing process, changing out the water 3-4 times. Top the bowl up with enough cold water to cover the surface of the daal by 3-4 centimetres. It doesn't matter exactly how much, just make sure it's plenty as the daal will also absorb the water as it soaks. Cover the bowl and allow to soak for 6-8 hours. Drain both the rice and the daal. Reserve about 100ml soaking liquid from each. Keep the rice and daal separate at this stage. In a high-powered blender or wet grinder, grind the rice until it is of a flowing consistency, still with some very fine grains. You might need to scrape the blender down between blitzes to ensure even blade time. Do not add too much water. If your blender is struggling, add a tablespoon of water at a time. The aim of the game is to add as little water as possible. The batter should feel like very fine grains of salt when the batter is rubbed between the thumb and forefinger. If you're a visual learner, watch my recipe video to see the exact consistency required. Transfer the mixture to a large bowl. Next, grind the daal and methi mix, along with the poha. This time, you're looking for a very smooth batter with no gritty feeling when rubbed between the thumb and forefinger. Add this to the bowl along with the ground rice batter. Again, try to add as little water as possible whilst grinding. Use your fingers to whip the batters together until well combined. Cover tightly and keep the bowl in a warm place for 8-12 hours, until bubbly, risen and fermented. You will be able to smell when it's done (it will have a sour, beer-like smell). If you keep the bowl somewhere cooler, the batter will take much longer to ferment so try to pick a very warm spot. Also, ensure your bowl is deep enough as the batter will rise up and overflow in a small bowl. Once the mixture has fermented. add salt. Do not add salt prior to the batter reaching the correct stage as it will delay the fermentation process. For the total amount of batter, I added about 1 1/2 tsp salt but start off with less and taste before adding more. This is a personal choice. Adjust the consistency of the batter with a little bit of fresh water at a time. Beat with a ladle and check if it is of a thick, flowing consistency. Again, please refer to the video if you're not sure what I mean by this. When dropping the batter from a height it should billow off the ladle and flow like lava, slowed by the air bubbles inside. This is why it's important not to add too much water when grinding; You can always add water, but you can't take it out. The flavour and smell should be a happy kind of sour. Congrats, your dosa batter is now ready. Keep it covered and at room temperature until you're ready to use it. If you're not using it on the same day, you can also store it in the fridge for up to 3 weeks. It will become more sour over time, which adds to the delicious flavour. To make the Batata Harra: Boil the cubed potatoes in plenty of water for 3-4 minutes. They do not need to be soft. Drain and allow to steam dry for 5 minutes. Toss with 3 tablespoons of olive oil and sprinkle with salt. Air fry at 180°C/355°F for 10-12 minutes or until they're a medium golden brown and cooked through. You'll need to give the air fryer basket a shake halfway through. Alternatively, you can oven roast or fry the potatoes. Set aside. Heat the remaining 2 tablespoons olive oil in a large pan. Add the garlic, lemon zest and red chilli. Saute for 1-2 minutes until aromatic. Sprinkle in the paprika and add the lemon juice, coriander and parsley. Stir well and then quickly tip in the potatoes. Saute for 3-4 minutes. The Batata Harra are now ready. To cook the Batata Harra Dosa: For cooking Batata Harra Dosa, a large, flat tawa is preferable. Cast iron and anodised aluminium will give you the most golden finish, but they can be tricky to work with (the dosa can stick if the pan isn't properly seasoned). In any case, ensure cast iron is very well seasoned if you choose to use it. I use cast iron and anodised aluminium interchangeably. You can also make the dosa in a non-stick frying pan but the colour may not be quite as golden brown. Do not use ceramic-coated pans or stainless steel. Make the dosa as big or as small as you like. Start small if this is your first go. Heat the pan until it's smoking hot, a few minutes will do. Turn the heat down and flick it with some water to temper the heat. The water should sizzle and evaporate quickly. Rub the pan with an onion half dipped in oil (poke it onto a fork if you like). This is said to add flavour and stop the dosa from sticking. You can also just wipe the pan quickly with a paper towel dipped in oil. Pour the batter: Using a ladle, pour a spoonful of dosa batter on the tawa's hot surface. Start from the centre of the tawa and use the ladle to spread the dosa batter thinly and evenly, in a circular motion. Add a teaspoon of oil around the sides of the dosa and on top of it. This will help to cook the dosa evenly, with a golden brown colour and also prevent it from sticking to the tawa. Cook over a medium-low heat for 3-4 minutes for the crispiest dosa. Once you spot the dosa starting to brown, the edges should start lifting away from the pan. If using cast iron or anodised aluminium, you might need to help it along using a spatula. Try not to prise the dosa from the pan - it will tell you when its ready by coming away by itself. Spoon a few dollops of the Batata Harra filling on top of the dosa and add garlic sauce, pomegranate seeds and extra coriander or parsley, if desired. Carefully begin to fold the dosa or roll it into a cylinder. The underneath should reveal a beautiful golden brown colour. Remove the rolled masala dosa from the tawa and serve immediately. Repeat the process for the remaining batter, wiping the pan with a lightly-oiled paper towel or cut onion each time. Remember to heat the pan sufficiently each time. Keep the dosas warm in a low oven for 15-20 minutes if you need to. Any longer and they will dry out. Notes For a sharp finish, add a drizzle of pomegranate molasses along with the garlic sauce. Batata Harra Dosa are best eaten straight away. If you must reheat them, try popping them back onto the tawa or in a frying pan with a little butter or ghee to crisp them up again. Be sure to heat through thoroughly. Use this dosa recipe to make plain dosa (Sada Dosa), ghee dosa, butter dosa or even Uttapam. Spread the batter very thinly for an excellent Paper Dosa. The dosa batter can be made in advance and kept in the fridge for up to 3 weeks. You can prepare the potato filling 24 hours ahead, if necessary. Experiment and try adding your favourite toppings to make customised dosa. Nutrition Information: Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 746Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 22mgSodium: 835mgCarbohydrates: 114gFiber: 10gSugar: 15gProtein: 20g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Feasts Cuisine: Indian / Category: Indian Breakfast Recipes Pin this recipe for later! If you like this, you’ll love my recipe for Paneer Masala Dosa How to make Paneer Masala Dosa 24 Indian Breakfast Recipes Worth Getting Out of Bed For 24 Indian Breakfast Recipes Worth Getting Out of Bed For From traditional dishes that have been passed down for generations to modern Indian breakfast options that cater to the changing tastes of the community, there are countless Indian breakfasts to choose from. So, let's dive in and explore the rich and varied world of Indian breakfasts. Cheesy Masala Beans on Toast A cheesy dose of British nostalgia, Desified. Almost every British South Asian home has its' own take on curried baked beans. I cook mine with ghee, cumin seeds and a liberal heap of garam masala. These spicy, buttery beans are then slathered onto toast, topped with Cheddar and grilled until gooey and bubbling. Get the Recipe Punjabi Mooli Paratha Light and crispy radish-stuffed flatbreads from the land of Punjab. These make for a delicious Indian vegetarian breakfast alongside yoghurt, achar and masala chai. Get the Recipe Classic Sabudana Khichdi This is a delicious recipe for the famous Indian snack, Sabudana Khichdi; a savoury snack made with chewy tapioca pearls, potatoes, peanuts and spices. One bite and you’ll be hooked. Sabudana Khichdi is a traditional dish famed throughout India from Gujarat and Rajasthan, to Maharashtra, Uttar Pradesh, Madhya Pradesh and Karnataka. for its’ comforting carb-on-carb foundations. And for good reason. Get the Recipe Indian Cheese Twists Flaky Indian Cheese Twists baked with a blend of two cheeses and Indian spices inside. Use ready-rolled puff pastry sheets for a quick-fix recipe. These Indian Cheese Twists are so simple to prepare and can be made with mostly store-cupboard ingredients. Serve with chai for a delicious Indian breakfast. Get the Recipe Perfect Handvo (Gujarati Lentil Cake) The most Perfect Handvo (Gujarati Lentil Cake) recipe. Gujarati Handvo is a golden, fermented rice and lentil cake with vegetables. Some Gujaratis call this delicious tea-time snack Ondhwo. This recipe for Handvo is one I make from scratch, using whole, soaked lentils and rice. No packet mix or handvo flour necessary. Get the Recipe Gobi Bhurji (Indian Scrambled Cauliflower) Gobi Bhurji (Indian Scrambled Cauliflower) is one of my favourite ways to enjoy a humble head of cauliflower. This north Indian-style Gobi Bhurji is perfect with buttered toast in the morning. This recipe for Gobi Bhurji is naturally free from gluten (provided you serve it with gluten-free bread). It can easily be made vegan if you switch the ghee for a healthy, vegan alternative like dairy-free spread or oil. Get the Recipe Gujarati Dudhi Muthiya The prospect of an Indian breakfast is sometimes just the kick I need to pull myself from my cosy bed. These Gujarati Dudhi Muthiya are the best way to coax me out from under the covers. Along with a spicy breakfast, there’s nothing more satisfying than using up leftovers. This recipe for Gujarati Dudhi Muthiya hits both of those spots. They’re made using grated bottlegourd (doodhi/lauki), cold leftover rice, chickpea flour and a medley of subtle spices. Get the Recipe Aloo Paratha (Potato-Stuffed Flatbread) Crispy, flaky Aloo Paratha (Potato-Stuffed Flatbread) are an emblem of soulful South Asian home cooking. Almost every home has their own unique recipe and this is my technique for making delicious Punjabi Aloo Paratha at home. Aloo Paratha are crispy on the outside, with a tender potato filling. The word ‘aloo’ refers to the potato stuffing and ‘paratha’ to the light and flaky bread. Of all the stuffed breads India is famous for, Aloo Paratha is the one loved in every family kitchen and such a popular breakfast option. Here’s how I make Aloo Paratha for my family. Get the Recipe Soft Gujarati Thepla Soft Gujarati Thepla are a staple any-time-of-the-day flatbread in Indian homes. Fresh fenugreek leaves give them their signature bitter caramel flavour. Paired with a handful of ground spices like turmeric and chilli powder takes them from everyday roti to a masala-rich paradise. Bonus: they can be made well in advance and stored for days. Get the Recipe Sprouted Mung Bean Breakfast Noodles My lightly stir-fried vermicelli noodles are tossed with crackled mustard seeds, curry leaves, chillies and turmeric for a big, punchy breakfast number you’ll cook again and again. Transform it into a filling, protein-rich Indian vegetarian lunch or dinner with the addition of tofu. Get the Recipe Vegan Saffron French Toast I love these topped with strawberries and maple syrup but you can add any toppings you like. Fruit is always a delicious choice but I won’t tell if you scatter a few chocolate chips on top. Get the Recipe Jalebi Paratha These Jalebi Paratha get their name from the bright orange Indian sweets, Jalebi because of their beautiful coiled shape. I hold this recipe and its stunning method for creating those layers of flaky goodness close to my heart because it’s the way Nanabapu taught my mum, and then exactly the way my mum taught me. A technique passed down the generations and a skill Nanabapu would have wanted us to share with other paratha lovers. Get the Recipe Golden Air Fryer Samosas Here’s a delicious recipe for the crispiest, Golden Air Fryer Samosas. You won’t believe these lightly-spiced, vegetable parcels aren’t deep fried! They’re vegan-friendly too. Each samosa is contains a mixture of vegetables, including potatoes, peas, carrots, corn and onions. There’s no need to deep fry then, just air fry to golden perfection. Follow my tips to learn how to cook samosas in the air fryer quickly and easily. Get the Recipe Crispy Potato Bhajias Crispy, spiced potato fritters are the most iconic of bhajias. Here’s a tried and true recipe that will leave you wanting more. Forged from the coming together of two distinct cuisines, Crispy Potato Bhajias have earned their place as a treasured dish on the Indian-East African dinner table. Vegan & gluten free option included. Get the Recipe Gujarati Koru Bateta nu Shaak A tried and true recipe for Gujarati Koru Bateta nu Shaak (dry-style potato curry). This is my mother’s exact recipe and the only way we make it at home. She has a few fabulous tips for achieving intense flavours and the perfect dry bhaji-style texture every time. This shaak pairs perfectly with Masala Poori and dahi (plain yoghurt) for breakfast. Get the Recipe Puffy Masala Poori Puffy Masala Poori will forever be a breakfast or wedding food in my eyes. Fried whole wheat flour bread with mild spices, a double layer and hollow middle. The little circles of dough rise before your very eyes for a magical cooking experience — and an even more spectacular eating experience. Definitely worth getting out of bed for! Get the Recipe Perfect Patra (Timpa/Alu Vadi) The ultimate guide to homemade Patra. These steamed colocasia leaves are rolled with sweet and sour tamarind paste inside. Pan-fry for a crispy vegan and gluten-free Indian snack. They're perfect for breakfast and a light way to start the day. Get the Recipe Garlic Butter Khichu (Papdi no Lot) Follow my video tutorial and make this easy Garlic Butter Khichu (Papdi no Lot) recipe. These steamed Indian rice dumplings are soft and chewy in texture. I dip them in the most delicious garlic butter to finish. The combination of garlic butter and cumin against the blank canvas of the rice flour dumpling is so comforting and delicious. Don't eat before a meeting! 😀 Get the Recipe Khaman (Instant Chickpea Flour Dhokla) Khaman (instant chickpea flour dhokla) is a soft and fluffy steamed chickpea flour cake from Gujarat, western India. This airy, sweet and sour cake is prepared with spices, freshly-grated coconut and coriander leaves. The world of Gujarati farsan, or savoury snacks is as complex as it is vast. 100 varieties of gathia made from fried chickpea flour (besan) are identified by shape, texture and seasoning. Delicious! Continue Reading Very Good Homemade Masala Chai Here’s my favourite homemade Chai Masala blend. As the title suggests, I think it’s very good. Get the Recipe Mumbai Sandwich Meet The Ultimate Mumbai Sandwich. Stuff this ultra-crispy vegetarian toastie with masala potatoes, melting cheese, beetroot, onions and, wait for it… an extra slice of toast soaked in green chutney — a.k.a. the ‘Moist Maker’. Top with crunchy sev (fried chickpea flour noodles) for a true taste of Mumbai street food. Get the Recipe Paneer Bhurji Kati Rolls This is not just any old wrap. This is a flavoursome, satisfying chapatti wrap filled with rich paneer, tangy lemon and mouth-watering spices. Seriously, M&S would be proud. These kati rolls are simple, filling and perfect for breakfast. You can stuff them with anything you like, from scrambled paneer to Bombay potatoes. Get the Recipe Bullet Banana Daal Vada Traditional Gujarati Daal Vada are crunchy, spicy and perfect for dipping into yoghurt. My East-African version incorporates bananas to add a hint of sweetness against the intense chilli and lemon heat. The magical thing about adding ripe banana to the batter is that it reacts with the lemon and baking powder, creating a puffy, fluffy-in-the-middle fritters that still have an incredible golden crunch on the outside because of the ground mung daal, urad daal and rice. Get the Recipe Masala Cheese Scones Never underestimate the power of Masala Cheese Scones and a mug of hot tea. This casual comfort combo is my go-to for when I need a dose of nostalgia. One bite of spicy cheese scone followed by a swift sip of sweet chai and I’m transported back to my childhood kitchen. Get the Recipe The post Batata Harra Dosa appeared first on Sanjana.Feasts.

Learn how to make light and crispy Onion Bhaji (Indian Restaurant Style) with this easy recipe. I make these Onion Bhajis (Onion Pakora) with a secret ingredient for the crispiest texture – leftover bread! Take one bite and you won’t be able to stop eating them. These are onion bhajis without egg. What is an …

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Learn how to make light and crispy Onion Bhaji (Indian Restaurant Style) with this easy recipe. I make these Onion Bhajis (Onion Pakora) with a secret ingredient for the crispiest texture – leftover bread! Take one bite and you won’t be able to stop eating them. These are onion bhajis without egg. What is an Onion Bhaji? Onion bhajis (onion pakora or kanda bhaji) are a beloved Indian snack and side dish, consisting of thinly sliced onions dipped in a spiced batter and deep-fried until golden perfection. In my Gujarati family we call them dungri na bhajia. The craggy, crunchy edges are my favourite part! Their crispy exterior gives way to a soft, sweet oniony interior, making them an irresistible treat. Serve these delicious, lightly-spiced Onion Bhajis with your favourite dips and chutneys. They’re an excellent appetizer for parties and Indian fakeaway nights. How to make Onion Bhaji with leftover bread One way to put leftover bread to good use is to make Onion Bhajis. All you need to do is tear the loaf into small pieces, add sliced onions, gram flour, spices and bind to create a stiff, droppable mixture. The onions usually contain enough water to bind the mixture without having to add extra water. In order to extract all the onion juice, squeeze the mixture with clean hands (you can wear gloves if you like). If you can squeeze the mixture and form a ball that holds together, it’s ready. If not, keep mixing and/or add a small drizzle of water until it comes together. It calls for a fair amount of squeezing but it’s worth the work, since this process extracts lots of flavour and makes the Onion Bhajis super tasty! Deliciously light and crispy Onion Bhajis Here are five of my best tips for making light and crispy Onion Bhajis at home. Use leftover bread to create an extra crunchy and feather-light bhaji. A pinch of baking powder will give the bhajis lightness and lift. Use a thermometer to ensure your oil temperature is between 180°C/355°F and do not overcrowd the oil with too many bhajis at once. Drain the bhajis in a colander with a plate underneath to remove excess oil. For extra crispness, allow the fried bhajis to cool slightly and then before serving, fry again, or in the air fryer or oven. What’s the best type of onion to use for Onion Bhajis? There’s no single “best” onion for onion bhajis, as different types offer unique flavour profiles. Most often, they’re made with inexpensive brown onions. Brown onions (brown skin, white flesh) have a strong flavour, deep, caramelised sweetness and hold their shape well during frying. I like to use large brown onions and a handful of spring onions (scallions) for textural contrast and vibrant colour. You could use red, yellow and white (sweet) onions but the results will be different depending on the variety you choose. What to serve with Onion Bhajis Snacks & appetizers: Serve them hot with chutneys, dips, raita, or even your favourite chilli sauce. Fusion fun: Get creative! Tuck bhajis into burgers, wraps, or sandwiches for an Indian twist. Main course: Bhajis can be enjoyed in soup-style dishes like Kadhi (kadhi pakora). What are some good chutney options? 4 Street-Style Indian Chutneys Mint chutney, tamarind chutney, raita, or even a simple yogurt dip with chopped coriander and spices are all delicious choices. You can find all my favourite chutney recipes here: 4 Street-style Indian Chutney recipes. Can Onion Bhajis be made gluten free? Yes! Substitute the bread in this recipe with your favourite gluten-free loaf and ensure all other ingredients are gluten-free. Are Onion Bhajis vegan? My recipe for homemade Onion Bhajis is suitable for vegetarians and vegans. If you’re ordering Onion Bhajis in a restaurant, check that no eggs or dairy have been added to the batter. Can I make Onion Bhajis in the air fryer? Deep fried onion bhajis will always taste better than their air fried counterparts but if you wish to cook these in the air fryer, be sure to make the batter a little more stiff and spray liberally with oil before cooking. They’ll need around 10-12 minutes in a preheated air fryer set to 170°C/340°F. Step-by-step instructions for making Onion Bhaji 1. Chop the onions Peel and slice the onions finely using a sharp knife. I chop spring onions into 1cm chunks. 2. Tear or process the bread into small pieces Try not to break these down too much. We are looking for small pieces, not breadcrumbs. 3. Add the gram flour and spices Gram flour will help to hold the mixture together and is typical for bhaji recipes. If you cannot find this ingredient, you may also use plain flour. 4. Squeeze the mixture together until thick and droppable The process of squeezing the mixture together releases the natural liquid from the onions and shold be enough to bind the onion bhaji batter. If it feels to dry and doesn’t hold it’s shape, add a few splashes of water. 5. Fry the Onion Bhajis In a deep pan, suitable for frying, heat the oil to 180ºC/355ºF. Carefully drop ping-pong ball sized lumps of batter into the oil, trying not to overcrowd the pan. It’s okay if they look messy and craggy – those are the best parts! Do not move them for 60-90 seconds to allow them to firm up a little. Then, use a perforated spoon to move the bhajis around in the oil so that they brown evenly, about 4 minutes. Remove the cooked bhajis from the oil and allow to drain in a colander with a plate underneath or on a plate lined with kitchen towel. Onion Bhaji Recipe (Indian Restaurant Style) | How to make onion bhajis | Onion Pakora Recipe Yield: Makes 10-12 pieces Onion Bhaji Recipe (Indian Restaurant Style) Print Learn how to make light and crispy Onion Bhajis, just like the ones from Indian restaurants. I make these Onion Bhajis (Onion Pakora) with a secret ingredient for the crispiest texture - leftover bread! Take one bite and you won't be able to stop eating them. The craggy, crunchy wisps and edges are my favourite part! Serve these delicious, lightly-spiced Onion Bhajis with your favourite dips and chutneys. They're an excellent appetizer for parties and Indian fakeaway nights. Prep Time: 30 minutes Cook Time: 20 minutes Additional Time: 10 minutes Total Time: 1 hour Ingredients 200g bread, torn into very small pieces 3 large brown onions, finely sliced (about 500g) 5-6 spring onions (scallions), trimmed and cut diagonally in 1/2cm pieces 100g gram flour (besan) 2 tsp minced ginger 1-2 large red chillies, cut into fine rings 1 tsp coriander seeds, coarse ground 1 tsp ajwain, rubbed between your palms 1/4 tsp turmeric 1 tsp kasoori methi, rubbed between your palms 1 tbsp lemon juice 1/4 tsp baking powder 1 tsp salt 1 tbsp oil 2-3 tbsp water (if required) Enough oil for deep frying Instructions In a large bowl, tear the bread (including crusts) into very small pieces. You can also use a food processor but don't blitz too much as we don't want fine breadcrumbs. Add the onions, spring onions, gram flour, ginger, chillies, coriander seeds, ajwain, kasoori methi, turmeric, lemon juice, baking powder, salt and 1 tbsp oil. Using clean hands (or wear food-grade gloves), squeeze the mixture together to extract as much liquid as possible from the onions. This will take 8-10 minutes. You should be left with a thick mixture that holds together when squeezed into a ball. It's fine if some wispy bits of onion remain. If the mixture doesn't hold well, add a few drops of water and continue to mix until it does. In a deep pan, suitable for frying, heat the oil to 180ºC/355ºF. Carefully drop ping-pong ball sized lumps of batter into the oil, trying not to overcrowd the pan. It's okay if they look messy and craggy - those are the best parts! Do not move them for 60-90 seconds to allow them to firm up a little. Then, use a perforated spoon to move the bhajis around in the oil so that they brown evenly, about 4 minutes. Remove the cooked bhajis from the oil and allow to drain in a colander with a plate underneath or on a plate lined with kitchen towel. Serve hot. Notes How to freeze onion bhajis: Allow the cooked onion bhajis to cool and then pack into a resealable freezer bag. Reheat from frozen in the oven or air fryer. They'll need 8-10 minutes in a preheated air fryer set to 170C/340F. How to air fry onion bhajis: If you wish to cook these in the air fryer, be sure to make the batter a little more stiff (and spray liberally with oil before cooking. They'll need 10-12 minutes in a preheated air fryer set to 170C/340F. Nutrition Information: Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 314Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 882mgCarbohydrates: 52gFiber: 6gSugar: 11gProtein: 12g Did you make this recipe? Please leave a comment on the blog or share a photo on Instagram © Sanjana Modha Cuisine: Indian / Category: Appetizer Recipes Pin this recipe for later! If you like this, you’ll love my recipe for Vegetable Samosas Delicious air fryer samosa recipe Up Next: Indian Appetizers for a Party (25+ Vegetarian Recipes) Indian Appetizers for a Party (25+ Vegetarian Recipes) Looking for a list of Indian appetizers for a party? You've come to the right place! Explore incredible Indian flavours with my collection of Indian vegetarian appetizer recipes that are perfect for parties, potlucks, festivals and well... any celebration! Not only are there loads of quick Indian starters for a crowd, there are also easy Indian starters to make ahead. That means you'll have more time with friends and family. From Air-Fryer Samosas to the most mouth watering Paneer Tikka, there's something for everyone. Tandoori Paneer Tikka (Restaurant Style) Learn how to make the most delicious Tandoori Paneer Tikka, just like your favourite Indian restaurant! Pieces of paneer (cottage cheese), peppers and onions are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection. Serve with naan and mint yoghurt. Here's an easy to follow recipe and video. Get the Recipe Golden Air Fryer Samosas Here's a delicious recipe for the crispiest air fryer samosas. You won't believe these lightly-spiced, vegetable parcels aren't deep fried! They're vegan-friendly too. Get the Recipe Indian Cauliflower Tacos Get the Recipe Curry Pasta Salad Feed a crowd with this vibrant and flavoursome Curry Pasta Salad. It's loaded with freshness, crunch and mild spices. The perfect Indian-inspired salad dish to serve alongside burgers, sandwiches and your favourite bbq dishes. This easy pasta salad recipe is so simple to make in batches for packed lunches, picnics and meal prep. Feel free to switch up the veggies to whatever you have in the fridge! Get the Recipe Mogo Chips & Bomb Sauce Try this easy recipe for golden fried mogo chips with hot chilli 'bomb sauce', Indian East African style. Mogo, also known as cassava or yuca is tasty and simple to make. Think of it as a more flavoursome and robust potato chip. The outside is so crispy it's almost flaky, and the inside is soft, with a starchy fluffiness. The bomb sauce is a spicy lemon butter with tonnes of flavour. Perfect for dipping. Serve as an appetizer, side dish or snack. Get the Recipe Samosa Chaat Golden Punjabi samosas drenched in refreshing pink yoghurt sauce and green chutney. The samosa chaat is topped with tender chickpeas, red onion, boondi pearls, sev and crispy spinach leaves before serving. Samosa Chaat is a total crowd pleaser; An Indian appetizer with incredible flavours and a vibrant finish. Get the Recipe Chilli Paneer (Restaurant-Style) Crispy paneer cubes wok-fried in a chilli and garlic sauce with crunchy peppers and onions. A real Indo-Chinese crowd pleaser and Indian restaurant favourite. This dish is perfect as an appetizer, or as part of a larger meal with rice or noodles. Get the Recipe Air Fryer Sesame Mogo Toasts Continue Reading Crispy Chilli Pumpkin Make the most of sweet, seasonal squash with this celebration of Indo-Chinese flavours. The crispy pumpkin wedges are tossed in a fiery chilli and garlic sauce. Get the Recipe Pull-Apart Samosa Bread My Pull-Apart Samosa Bread is packed with spicy vegetable samosa filling. If you’re craving those ever-popular Indian snacks, but want something a little out of the box for your next party, this is the recipe for you. Get the Recipe Crispy Popcorn Bhindi Bites Crispy, spiced nuggets of okra served with a hot and spicy vegan mayo. Put the natural stickiness of okra to work by creating a "glue" for crunchy panko breadcrumbs and coconut. Fry or bake for a delicious, golden snack. Once you start, you won't be able to stop eating. Dip them in my Atomic Red Chilli Mayo for addictive heat! Get the Recipe Gyoza Bhajia Gyoza Bhajia are the ultimate Asian mashup when it comes to tasty vegetarian finger food. Crispy dumplings covered in a spicy bhajia batter. Get the Recipe Perfect Handvo (Gujarati Lentil Cake) Gujarati Handvo is a golden, fermented rice and lentil cake with vegetables and spices. Some call this delicious tea-time snack Ondhwo, but it has many different names. Get the Recipe Chilli-Garlic & Lime Mogo Continue Reading Garlic Butter Khichu (Papdi no Lot) Follow my video tutorial and make this easy Garlic Butter Khichu (Papdi no Lot) recipe. It's a delicious steamed rice flour snack from Gujarat, India. Get the Recipe Crispy Chilli Oil Aubergine A fragrant chilli crisp stir fry with tempura aubergines and homemade chilli oil. This is a flavour explosion, so serve it with plain, steamed Jasmine rice or noodles. Get the Recipe Shahi Paneer Tikka Inspired by India's royal kitchens, this Paneer Tikka is packed with chunks of grilled cottage cheese and apricots. Serve inside flaky saffron paratha, along with mint chutney and pink pickled onions. Get the Recipe Patra Dhokla A tasty 2-in-1 way to enjoy the Gujarati snacks Patra and Dhokla, together! A layer of tamarind-spiced colocasia rolls baked into spongy dhokla (khaman) batter. A tempering of spices goes on top and this snack is ready to slice and serve. Enjoy with your favourite chutneys for a light and flavoursome Indian snack at any time of day. Get the Recipe Jalfrezi Fries Hot and spicy Indian masala fries in restaurant-style Jalfrezi sauce. Big flavours! This makes for an amazing starter or side dish. Get the Recipe Garlic Bread with Cheese The only recipe you need to make a deliciously easy garlic bread! This simple garlic bread recipe is perfect for sharing. Use any type of flatbread or crusty loaf you have to hand. My favourite is to have it on Afghani Naan or French baguette. Top with cheese or keep it plain. It's delicious with gooey, melted mozzarella. Pro tip: Add a touch of fresh lemon zest for lemon and garlic bread. Get the Recipe Sri Lankan-Style Potato Wedges XXL potato wedges with a crispy spice and rice coating. Serve these curry leaf-topped wedges with your favourite dips. Get the Recipe Palak Patta Chaat (Spinach Leaf Chaat) Crispy fried spinach leaves topped with a monsoon of Mumbai chaat favourites including masala yoghurt, red, green and tamarind chutneys, onions, tomatoes and crunchy sev. They get more addictive with every bite! If you're a lover of nachos, try this Indian-style chaat. Get the Recipe Tandoori Stuffed Mushroom Tikka This Tandoori Stuffed Mushroom Tikka is filled with cheesy garlic and corn stuffing. Make a delicious tandoori marinade, skewer the mushrooms and grill for a smoky finish. A stunning appetizer. Get the Recipe Masala Cheese Scones Never underestimate the power of Masala Cheese Scones and a mug of hot tea. This casual comfort combo is my go-to for when I need a dose of nostalgia. Continue Reading Giant Sharing Samosa Make light work of preparing Indian samosas with this simple but show-stopping Giant Sharing Samosa. Stuff this super-size samosa with a classic combination of potatoes, peas and mixed spices. Continue Reading Maggi Noodles Chaat Top with a mountain of Indian chaat favourites like crunchy sev, masala yoghurt, more onions, tomatoes, chaat masala and three kinds of chutney. I won’t even tell if you choose to sprinkle in some crushed crisps. Continue Reading Vegetable Manchurian Flavour bomb incoming! For the ultimate Vegetable Manchurian, I toss crispy vegetable dumplings in a hot and garlicky Indo-Chinese sauce. It’s fiery, loaded with flavour and gives your favourite Asian restaurant a run for its’ money. Continue Reading General Tso's Paneer American Chinese takeout favourite General Tso's Chicken gets a vegetarian makeover with this Desi Chinese-inspired paneer (fresh cheese) version. Crisp-coated creamy paneer nuggets tossed in a sticky spicy, sweet and sour sauce. Get the Recipe Easy Vegan Curry Puffs These Easy Vegan Curry Puffs are light, flaky and perfectly addictive. They’re stuffed with Asian-style curried vegetables, soy sauce and coconut milk. Continue Reading Vegetarian Hakka Noodles Indo-Chinese cuisine is a treasured part of India’s food culture. The Chinese immigrant community in India began centuries ago, and many Hakka settlers lay down new roots around the ports of Kolkata and Madras. The vibrant and flavoursome cooking of India’s Chinese communities has carved a place in all our appetites. Continue Reading The post Onion Bhaji Recipe (Indian Restaurant Style) appeared first on Sanjana.Feasts.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Makes 6 big pancakes Some recipes make you question everything you thought you knew. Who am I? How did I get here? Is it a good place to be? The answer seems simple. I love pancakes. I love oatmeal. I love vegan sausages. But combining a million good things doesn’t always mean you will end...

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Makes 6 big pancakes Some recipes make you question everything you thought you knew. Who am I? How did I get here? Is it a good place to be? The answer seems simple. I love pancakes. I love oatmeal. I love vegan sausages. But combining a million good things doesn’t always mean you will end up with a good thing. I mean, I love oil and I love water but you know the rest. So I fucked around and found out. And I am here to tell you: combining all these things leads to an even better thing. Pancakes that are savory, with a fluffy yet hearty texture. The most filling delicious breakfast! A steady stream of maple syrup poured over the top doesn’t hurt one bit. I also sprinkled with a little flake sea salt to up that sweet and salty combo. Without further ado, Oatmeal Sausage Pancakes. Your new favorite breakfast. Recipe notes: ~I do have a recipe for homemade breakfast sausages but I’m not giving it to you yet. I would recommend either Field Roast Maple Breakfast Links or Beyond Sausage. Field roast is a little more on the sweet side so whatever floats your boat! ~ I have a lot of pancake tips all over the site, but I’m not sure I’ve ever written this one: If your pancakes aren’t cooking through, try covering them while cooking. ~ I love cooking pancakes in refined coconut oil! So buttery and yum. But you can cook in oil or vegan butter as well. I recommend Miyoko’s Butter for topping them, too. Ingredients 7 oz vegan sausages 1 1/4 cups all-purpose flour 1/2 cup quick cooking rolled oats 2 1/4 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups unsweetened soymilk (or fave vegan milk) 1/4 cup unsweetened applesauce 1 tablespoon safflower (or any mild vegetable oil) 1 tablespoon sugar 1/2 teaspoon vanilla Refined coconut oil for cooking Directions Refined coconut oil for cooking In a non-stick pan over medium heat, cook the sausages in a little oil. Once cooked, set them aside to cool completely. When they are cool enough to handle, tear them into tiny pieces. No need to wash the pan, you will be using it for pancakes in a bit and the sausage oil will taste good! Pop them in the freezer to cool completely while you make the pancake batter. Combine flour, oats, baking powder and salt in a mixing bowl. Make a well in the center and add milk, applesauce, oil, sugar and vanilla. Use a rubber spatula to stir the wet a bit to combine, then incorporate it with the dry, mixing just until everything is moistened. Fold cool, crumbled sausages into the batter. Let batter rest 10 minutes. Preheat pan over medium heat. Melt coconut oil for each pancake. Scoop a scant 1/2 cup into the pan and cook until bubbly, then cover with a lid for another minute or two so it cooks through. Flip and cook on the other side till lightly brown. Proceed with the rest of the pancakes! When serving, sprinkle with flake sea salt after pouring the syrup if you love sweet and salty. I also threw on some maple butter, yum.

Tate's cookies are delicious, but probably not for your dog. @korndiddy

Making the famous Baked Alaska from The Sims 3.

Today, we're ranking every chocolate chip cookie we could get our hands on--and special guest Zach Kornfeld of The Try Guys is here to rank vegan options, too! For recipes and more, visit https://www.babi.sh Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

WE GOT AN IRL HEART STOPPER BURGER BEFORE GTA 6!

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. Follow Alvin Zhou on Instagram: instagram.com/alvin.zhou Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

A little friendly Krusty Krab competition, featuring @NickDiGiovanni

Ever made a grilled cheese from scratch?

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. For recipes and more, visit https://www.babi.sh Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

This episode is sponsored by Squarespace. Head to http://bit.ly/squarespacebabish to save 10% off your first purchase of a website or domain using code BABISH. Today, we're making our version of the Evil Repelling Medicament, Body Fleeting Powder, Shock Quelling Powder, Body Warming Powder, and Longevity Decoction from Black Myth: Wukong, using traditional Chinese herbs from Kamwo. Follow Alvin Zhou on Instagram: instagram.com/alvin.zhou Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

Ranking olive oil is not for the faint of heart (or stomach).

Make Zbiotics Pre-Alcohol your first drink of the night. Go to https://zbiotics.com/BABISH and get 15% off your first order when you use BABISH at checkout. Thanks to ZBiotics for sponsoring today’s video! Today, we're blindly ranking every extra virgin olive oil we could get our hands on. Sorry in advance to Andrew's stomach. For recipes and more, visit https://www.babi.sh Get the new Basics with Babish Cookbook on Amazon: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X Babish Cookware on Amazon: http://bit.ly/babishstore My playlist of preferred cooking tunes, Bangers with Babish! https://spoti.fi/2TYXmiY BCU TikTok: https://bit.ly/2PLtohe Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite BCU Discord: https://bit.ly/3ALFRnY Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Subreddit: https://bit.ly/3mkNpp6 Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter

Making a pizza is all about your own freedom as a cook. So why not go where no pizzaiolo has gone before, and make a potsticker-inspired pizza? This ended up exceeding our expectations and we devoured it in a single sitting in the studio. And a pizza this size wouldn’t have been possible without the temperature and size capabilities of the Ooni Koda 2 Max. Thank you Ooni for working with us on this one! #sponsored

Kendall makes a hot, high protein breakfast that can be easily eaten in the car for commutes! This one is special because you could even freeze a ton of these in advance.

Order Envy Round 2! Shake Shack’s 'Shackburger' vs ‘Shroom Burger.'

The iconic Liz Lemon sandwich, inspired by 30 Rock.

Bon Appétit joins Lucas Sin in Chengdu, the capital of China’s Sichuan Province, to try some of the city’s favorite dumplings. Auntie’s Private Dumplings are made fresh each day in the owner’s home kitchen, served from the living room, and loved by the locals. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

“The hanging meats in the windows, the crispy whole pork, the soy sauce chicken–that’s my definition of BBQ. I also wanted to showcase Carolina-style BBQ so incorporating smoke into Chinatown-style BBQ.” Today Bon Appetit spends a day on the line with Shuai Wang, chef and owner of King BBQ in North Charleston, Carolina. At his restaurant, Wang puts a southern spin on his Chinatown-style dishes inspired by his years living in Flushing, New York. 00:00 Intro 00:40 Light Smokers 03:34 Seasoning Ribs 06:06 Duck and Rib Butchering 07:49 Work on Specials 09:03 Advertise Special 09:47 Shrimp Toast 12:08 Rotating Ribs 13:46 Lunch Service Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

We challenged Chris Morocco to recreate chef Sheldon Simeon's loco moco in the Bon Appétit Test Kitchen. The catch? He’s doing it blindfolded with with only his other senses to guide him. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

At the heart of every restaurant is its hardworking employees. Bon Appétit goes behind the scenes at Caesar’s Bacchanal Buffet in Las Vegas to meet every worker responsible for running the city’s largest buffet. With a menu of 240 dishes and serving 4000 guests each day–meet the faces behind the many meals. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Bon Appétit joins Lucas Sin in Chengdu, the capital of China’s Sichuan Province, to try the city’s iconic sweet water noodles. These thick chewy noodles are made fresh each day on location served with a sweet and spicy sauce and are a mainstay of Chinese street food. 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.

“What we’re doing here at Tadhana is we’re reimagining what Filipino food can be.” Bon Appétit spends a day on the line with Chef Frances Tariga, owner of Tadhana in New York City. Tariga spent 21 years learning the modernistic techniques she applies to her menus and is reinventing the wheel when it comes to traditional Filipino cuisine. 00:00 Intro 01:55 Deliveries 03:24 Butchery 07:31 Preparing Penoy 11:05 Making One Bite Halo Halo 13:43 Administrative Tasks 14:43 Tasting 15:18 Final Prep for 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.

“Getting a Michelin star is not just about having good food, it’s also about how precise everything is in terms of taste, balance of dishes.” Bon Appétit spends a day on the line with Akshay Kumar, Chef de Partie at Indienne–Chicago’s first Michelin-star Indian restaurant and one of only three in America. Go behind the scenes with Kumar as he takes you through a typical day and see how a Michelin-star restaurant is run. 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 sent Elazar Sontag, Restaurant Editor for Bon Appétit, on a mission to find the best Philly Cheesesteak in Philadelphia. The most famous sandwich in Philly, cheesesteaks comprise thinly sliced beef and melted cheese on a long hoagie roll–join Sontag as he eats 19 of the city’s most recommended cheesesteaks in a single day to crown a winner. 00:00 Intro 00:21 Day 1 Eating 19 Sandwiches 04:24 Angelo’s Pizzeria - Finalist 1 06:26 Café Carmela - Finalist 2 09:02 John’s Roast Pork - Finalist 3 11:11 Tony and Nick’s Steaks - Finalist 4 13:00 Winner Reveal Director: Ian Stroud Director of Photography: Kevin Dynia Editor: Kristopher Knight Host: Elazar Sontag Director of Culinary Production: Kelly Janke Creative Producer: Christie Garcia Line Producer: Joe Buscemi Associate Producer: Amy Haskour Production Manager: Janine Dispensa Production Coordinator: Fernando Davila Camera Operator: Rob Marish Assistant Camera: Eli Martine Audio Engineer: Andy Wenrich Production Assistant: Caleb Clark Staff Editorial Consultant: Ryan Harrington Researcher: Madeline Scheier Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Andy Morell Animation: Lea Kichler 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.

Bon Appétit meets Eric Sze in New York's Financial District, as he prepares to eat his way through the entire fine dining menu at Delmonico's Steakhouse. Joined by Ed Szymanski, chef at Dame and Lords in NYC, their appetites get put to the test in this lip-smacking food challenge. 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.

A Superdawg's crinkle cutter makes the best crinkle-cut fries every time. 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.

“Nōksu is located underneath the 32nd Street subway station which is unconventional for a typical fine dining restaurant.” Bon Appétit spends a day on the line with Jing Wen Ng, Chef de cuisine at Nōksu in New York City. Located in the subway, no gas stoves or open fires are allowed, so chefs must get creative with their techniques. 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.

“Superdawg is the last drive-in restaurant in the city of Chicago, and has been in business for 76 years.” Bon Appétit spends a day on the line with the Drucker family, owners of Superdawg in Chicago. Founded in 1948, the restaurant is still family-run and is the city's last original drive-in spot. 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.

Las Vegas is a city that never sleeps, so Bon Appétit stopped by Pepper Mill, an iconic 24-hour restaurant, to get to know the customers that keep the establishment busy night and day. From festival goers and girls' trips to Vegas locals, every customer has a story to tell. 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 meets Jackie Carnesi in East Village, New York, as she prepares to eat her way through the entire Tex-Mex menu at Yellow Rose. Joined by Eric Sze, chef at Wenwen and 886 in NYC, their appetites get put to the test in this lip-smacking food challenge. 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.

Salvo's sundried tomato paste from Sicily is the secret behind his delicious sandwiches. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

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

An easy but flavorful recipe that takes very little time to cook and very little effort but delivers on big flavor and we love that around here! Chicken is just such an easy go to protein that most people feel bored with after a while but this recipe takes that humble chicken breast and gives it a real boost of flavor and texture and if you can do that in under 30 minutes then thats even better! You must make it, you will just love it! RECIPE: 1lb of Chicken Breast, thinly sliced into small pieces 3 Tbsp of Flour 10oz of Cremini Mushrooms, thickly sliced 1 Small Yellow Onion, minced 3 Cloves of Garlic, minced 3 Tbsp of Light Olive Oil 2 Tbsp of Unsalted Butter 1 1/4 cup of Chicken Stock 1/3 cup of Sour Cream 1 Tbsp of Dijon Mustard Fresh Chopped Parsley Salt and Pepper to taste Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:35 - Prep Chicken 01:25 - Sear Chicken 02:02 - Sauté Onions and Mushrooms 04:15 - Build The Sauce 05:07 - Finish Sauce 05:30 - Return Chicken to The Sauce 06:55 - Dig In! Fan Mail: PO Box 300 Minotola NJ 08341 #chickenrecipe #dinner #cooking

As the weather cools and school and activities are back in full swing, I'm ready for cozy, easy, one pot wonders that come together in a few minutes leaving me feeling relaxed and ready to tackle the evening. This one pot mini #meatball #soup #recipe is just so sensational, creamy, rich, full of flavor and so filling, your whole family will love it and it will become a staple in your recipe rotation this fall! Just what you need when you're craving a pot of low and slow cooked meatballs and pasta but time and patience is short! RECIPE: For the soup base: 2 Tbsp of Olive Oil 1 Small or 1/2 of a Large Yellow Onion, diced 2 Cloves of Garlic, minced 2 cups of Crushed Tomatoes (or any tomato product of choice) 1 cup of Milk 4 cups of Beef Stock 2 tsp of Garlic and Herb Seasoning 2 tsp of Italian Seasoning Fresh Basil Salt and Pepper to taste Hunk of Parmesan Rind, optional 8oz of Ditalini Pasta For the Meatballs: 3/4 lb of Ground Beef 1 Egg 1/4 cup of Breadcrumbs 1/4 cup of Freshly Grated Parm Fresh Chopped Basil or Parsley 1 Clove of Garlic, minced or grated Salt to taste Pinch of Italian seasoning Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:45 - Begin Cooking the Base 04:40 - Make the Meatballs 07:15 - Add Meatballs to Soup 08:15 - Add Ditalini to Soup 09:10 - Dish up Fan Mail: PO Box 300 Minotola NJ 08341

Holding onto the flavors of summer with this scrumptious, creamy pasta I just know you're going to love! Growing up, there were no shortage of eggplant recipes are throughout the summer, simply because they grow so abundantly and Italians really pride themselves on that whole "farm to table" eating concept. Nonna has always had a full garden, for as long as I can remember, tomato plants galore, eggplant, squash, peppers and much more. Now that I'm an adult, I follow suit and there's nothing more rewarding than to walk out to my garden and grab fresh produce to turn into something delicious. This pasta dish is a great example of that! RECIPE: 10oz of Rigatoni or Ziti (measured uncooked) 2 Medium Eggplants, cut in half lengthwise Olive Oil 2 Cloves of Garlic, smashed and peeled 2 cups of Cherry Tomatoes, halved Fresh Basil 1/4 cup of Slivered Almonds 1/2 cup of Grated Parm or a couple chunks cut off Salt and Pepper to taste Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:42 - Get Eggplants Cooking 02:05 - Cook Cherry Tomatoes 04:02 - Cook Pasta 05:42 - Blend Sauce 07:04 - Finish pasta 08:03 - Dig In Fan Mail: PO Box 300 Minotola NJ 08341 #partyfood #football #recipe

Football season is upon us and arguably the best part of football season has got to be the food!! It's always fun, casual, and exciting and going back for seconds and thirds is always encouraged! These sliders are so sensational I can't even explain it but I just know you will absolutely love them as much as we do. An easy (and much quicker) take on the slow cooked classic French Dip, this still delivers all the same flavor but in much less time and in a more laid back way. I just know you'll love his recipe and it's as easy to make 4 as it is to make one 1 so party on! RECIPE: 12 count Hawaiian Rolls 3/4 lb of Very Thinly Sliced Roast Beef 1/2 lb of Thinly Sliced Provolone Yellow Mustard 3 Tbsp of Butter, divided 1 Tbsp of Olive Oil 1 Yellow Onion, thinly sliced Pinch of Garlic and Herb Seasoning 2 Tbsp of Au Ju Seasoning 1 3/4 cups of Water Few Dashes of Worcestershire Sauce Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:53 - Start Cooking Onions 02:14 - Prep Rolls 02:52 - Assemble Sandwiches 06:15 - Bake Sandwiches 06:20 - Make the Au ju 08:37 - Dig In Fan Mail: PO Box 300 Minotola NJ 08341 #partyfood #football #recipe

If there's one thing I'm sure of, is that pretty much everyone, kids and adults alike, just simply can't turn down a golden brown, crispy chicken cutlets, so for that reason (I do prioritize my sanity most days) they are on the dinner table often because I know, everyone will happily eat them without complaining which makes the dinner time experience that much nicer. Italians love cutlets and there was no shortage of them on the table pretty much every time we went out to dinner, and for good reason, they are simple yet irresistible and it's the kind of thing you can easily fall back on when a menu feels intimidating or overwhelming and you'll never regret your decision to order a cutlet. When I want to elevate a cutlet I will usually serve it with a salad and drizzle the whole thing with the most tangy lemon dressing (and my kid can simply eat the cutlet by itself very happily) or, in this luscious lemony butter sauce that quite frankly it's so good I could eat it with a spoon. So next time you find yourself Ian a dinner pickle, fry up some of these cutlets and make a pan sauce to go with and I promise you, it will become a staple in your household like it is in ours! RECIPE: 4-6oz Chicken Breast, thinly pounded 2 Eggs, 1/4 cup of Milk 1/2 cup of Parm, divided 1/2 cup of Plain Bread Crumbs 1/2 cup of Extra Light Olive Oil 1 Tbsp of Extra Virgin Olive Oil 1 Shallot, minced 1 cup of Chicken Stock 1/4 cup of Lemon Juice or 3 Tbsp of you don’t want it as lemony 2 Tbsp of Chopped Parsley 2 Tbsp of Butter 1 Tbsp of Flour Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:50 - Perp Breading Station 02:40 - Dredge Chicken 03:22 - Fry Cutlets 06:15 - Make Pan Sauce 09:15 - Finish Pan sauce and Chicken 10:06 - Dig In Fan Mail: PO Box 300 Minotola NJ 08341 #italianfood #chicken #recipe

A classic Italian appetizer that my mother used to make for special occasions throughout my childhood and recently reignited my love for it while we were in Italy and saw them on the menu while out to dinner. My mother was with us and I started asking her about them and suddenly we were going through memory lane all about my childhood, birthdays and any event where she’d make these along with many other little pizzas and appetizers for our friends and family. These are sensational, a tiny bit labor intensive but not difficult, you basically make a pasta dish, let it set then cut, batter and fry and they are worth every bit of effort you put into it. Reserve these for a special occasion or when you have time on your hands to play in the kitchen with the most delicious reward awaiting you at the end. RECIPE: For the Béchamel: 4 Tbsp of All Purpose Flour 4 Tbsp of Unsalted Butter 2 cups of Milk Salt and Pepper to taste Pinch of Nutmeg (optional) For the filling: 8oz of Bucatini, uncooked 1/2 cup of Frozen Peas 2 Tbsp of Extra Virgin Olive Oil 3oz of Mozzarella, dry packed, diced 3oz of Deli Ham, diced 1/2 cup of Grated Parm Salt and Pepper to taste For the coating: 1 cup of all All Purpose Flour I/2 cup or so of Water 2 cups of Breadcrumbs Pinch of Salt Vegetable or Light olive oil for shallow frying Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 01:05 - Prep Pasta 03:15 - Make Bechamel Sauce 05:50 - Sauté Peas 06:00 - Assemble the Filling 08:30 - Prep your Coating 09:30 - Cut out the Fritters 11:17 - Bread Fritters 12:12 - Fry Fritters 12:58 - Dig In Fan Mail: PO Box 300 Minotola NJ 08341 #italianfood #pasta #recipe

I know you've been there, putting together a dinner either for a holiday get together or summer feast with friends and by the time you think of the last course, you got nothing left in you and opt for a store bought dessert. Now I don't need to remind you that taking some help from the store to decrease your level of stress is not only acceptable, but encouraged, however, what if I told you that you could make a beautiful, fuss free dessert in less time that it takes to go out and grab something? That's where these tarts come in. They are so easy to put together but are so show stoppingly beautiful and taste so luxe you cant even imagine and it takes no more than 10 minutes of hands on time to put them together and people love them! Keep this recipe in your back pocket when you find yourself in a pickle and its a great one to double up easily to feed a large crowd! TART RECIPE: 1 Sheet of Puff Pastry, thawed 1 Egg Beaten with 1 tbsp of Cream or Milk 1 Tbsp of Sugar For the Topping: 4oz of Cream Cheese, softened at room temperature 1/4 cup of Powdered Sugar 1/4 cup of Lemon Curd 1/4 cup of Heavy Cream, whipped to stiff peaks Splash of Vanilla Extract Handful of Mixed Berries Printable recipe: http://www.laurainthekitchen.com Instagram: @mrsvitale 00:00 - Intro 00:40 - Prep Puff Pastry 03:10 - Bake Tart Shells 03:41 - Make Filling 05:31 - Top Tart Shells 06:47 - Dig In Fan Mail: PO Box 300 Minotola NJ 08341 #dessert #fruit #recipe

Come join us for this year's Hot Dog Party / Tasty Thursday! Can't wait to see you there!

The best brownies that are as easy to make as opening up a box but infinitely better! They will be your go-to recipe for sure! ⬇️⬇️ Recipe ⬇️⬇️ BROWNIE RECIPE: 10 Tbsp of Unsalted Butter 1 1/4 cup of Granulated Sugar 2 Eggs Splash of Vanilla Extract 1 tsp of Instant Coffee mixed with 1 Tbsp of Water 2/3 cup of All Purpose Flour 1/2 cup of Unsweetened Cocoa Powder 1/4 tsp of Salt 3/4 cup of Semisweet Chocolate Chips 00:00 - Intro 01:40- Melt the butter 02:03- Make The Batter 03:50 - Prepare Your Pan 04:03 - Pour Batter Into Pan 05:15- Bake Brownies 05:17- Finish Up! Fan Mail: PO Box 300 Minotola, NJ 08341 #brownies #dessert #recipes

A quick and easy pasta dish that will make anyone fall in love! Super family friendly and quick for a weeknight dinner! ⬇️⬇️ Recipe ⬇️⬇️ MARRY ME CHICKEN RECIPE: 12oz of Rigatoni, uncooked 2 Tbsp of Olive Oil 1 lb of Chicken Breast or Thighs (boneless, skinless) cut into bite size pieces 2 tsp of Paprika 2 tsp of Garlic and Herb Seasoning 2 tsp of Chicken Bouillon Powder, optional 3 Cloves of Garlic, minced Handful of Cherry Tomatoes, halved Fresh Basil, torn 1/3 cup of Sundried Tomatoes Packed in Oil, drained well and chopped 1 cup of Heavy Cream 1 cup of Chicken Stock Plenty of Parm Salt, to taste 00:00 - Intro 01:10 - Prep the Chicken 03:12 - Tomatoes and Garlic 04:37 - Make the Sauce 06:52 - Add the Pasta 09:36 - Finish Up! Fan Mail: PO Box 300 Minotola, NJ 08341 #pastarecipes #chickenpasta #chickenrecipe

Hi guys!! I wanted to reshare this recipe with you since I originally shared it a few years ago but it’s just such a go in the summer and in fact, this is my second time making them over the last 2 weeks. Full recipe is on my site, just search for Best Chocolate Popsicles and they will come up. Hope you make them and love them! Order My New Book: https://amzn.to/3PFEJe3 Items you'll find in my kitchen (affiliate): Knives: https://amzn.to/3Khbpse cutting board: https://amzn.to/3OyM2EM Cookware set: https://amzn.to/3OwDWN4 Wooden Spoons: https://amzn.to/3Dy1cnt Cooking Utensils: https://amzn.to/3rL25qa Metal Tongs: https://amzn.to/3DwKMeX Bench Scraper: https://amzn.to/3Qir5zo Standing Mixer: https://amzn.to/47mwQSP Food Processor: https://amzn.to/4771qzv Glass Bowl Set: https://amzn.to/3KhCR9p Salt Container: https://amzn.to/3q8SKrK Pepper Mill: https://amzn.to/3Of7qgS Sheet Pans: https://amzn.to/3DzuGRY Dutch Oven: https://amzn.to/43M63fz Garlic and Herb Seasoning: https://amzn.to/48Kita7 To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Hi friends!!! Tis’ the season for fresh tomato marinara, it’s wildly simple but so amazing and truly my go to pasta dish all summer long. Doesn't get easier but I promise you it’s sensational and I just know you will absolutely love it!! You guys know these kinds of videos are meant to inspire you to cook and share additional recipes especially those we make a lot. No formal recipe but estimates are below! 3 cups of Halved Cherry Tomatoes 1 Clove of Garlic, smashed and peeled but left whole 2 Tbsp of Extra Virgin Olive Oil 8oz of Pasta (measured Uncooked) Handful of Parm Fresh Basil Salt to taste Order My New Book: https://amzn.to/3PFEJe3 Items you'll find in my kitchen (affiliate): Knives: https://amzn.to/3Khbpse cutting board: https://amzn.to/3OyM2EM Cookware set: https://amzn.to/3OwDWN4 Wooden Spoons: https://amzn.to/3Dy1cnt Cooking Utensils: https://amzn.to/3rL25qa Metal Tongs: https://amzn.to/3DwKMeX Bench Scraper: https://amzn.to/3Qir5zo Standing Mixer: https://amzn.to/47mwQSP Food Processor: https://amzn.to/4771qzv Glass Bowl Set: https://amzn.to/3KhCR9p Salt Container: https://amzn.to/3q8SKrK Pepper Mill: https://amzn.to/3Of7qgS Sheet Pans: https://amzn.to/3DzuGRY Dutch Oven: https://amzn.to/43M63fz Garlic and Herb Seasoning: https://amzn.to/48Kita7

A fantastic easy dinner that's both quick to make but really special to serve for a crowd. You will love it! ⬇️⬇️ Recipe ⬇️⬇️ CHICKEN TORTELLINI RECIPE: 10 oz of Chicken Breast cut into chunks (could be chicken thighs or even sausage) Olive Oil 2 Zucchini, cut into bite size pieces 1 Yellow Squash, Cut into bite size pieces 1 Red Bell Pepper, cut into chunks 3 Cloves of Garlic, minced Handful of Cherry Tomatoes, halved 1/4 cup of Pesto Pinch of Hot Pepper Flakes or Teaspoon of Calabrian Chili in oil Salt and Pepper to taste Pinch of Garlic and Herb Seasoning 10oz of Fresh Cheese filled Tortellini Order My New Book: https://amzn.to/3PFEJe3 Items you'll find in my kitchen (affiliate): Knives: https://amzn.to/3Khbpse cutting board: https://amzn.to/3OyM2EM Cookware set: https://amzn.to/3OwDWN4 Wooden Spoons: https://amzn.to/3Dy1cnt Cooking Utensils: https://amzn.to/3rL25qa Metal Tongs: https://amzn.to/3DwKMeX Bench Scraper: https://amzn.to/3Qir5zo Standing Mixer: https://amzn.to/47mwQSP Food Processor: https://amzn.to/4771qzv Glass Bowl Set: https://amzn.to/3KhCR9p Salt Container: https://amzn.to/3q8SKrK Pepper Mill: https://amzn.to/3Of7qgS Sheet Pans: https://amzn.to/3DzuGRY Dutch Oven: https://amzn.to/43M63fz Garlic and Herb Seasoning: https://amzn.to/48Kita7 00:00 - Intro 00:23 - Start Cooking 00:36 - Cook Chicken 01:26 - Cook Veggies 03:33 - Cook Tortellini 04:17 - Add Tortellini 04:44 - Add Pesto 05:19 - Finished Product #chickenrecipe #cooking #tortellini

Hi friends!! I made a batch of these sheet pan fajitas a couple weeks ago and I wanted to share with you and remind you of this great recipe. It’s easy but so scrumptious and versatile, and it's also perfect for meal prep. You will love them, full recipe on my site! Order My New Book: https://amzn.to/3PFEJe3 Items you'll find in my kitchen (affiliate): Knives: https://amzn.to/3Khbpse cutting board: https://amzn.to/3OyM2EM Cookware set: https://amzn.to/3OwDWN4 Wooden Spoons: https://amzn.to/3Dy1cnt Cooking Utensils: https://amzn.to/3rL25qa Metal Tongs: https://amzn.to/3DwKMeX Bench Scraper: https://amzn.to/3Qir5zo Standing Mixer: https://amzn.to/47mwQSP Food Processor: https://amzn.to/4771qzv Glass Bowl Set: https://amzn.to/3KhCR9p Salt Container: https://amzn.to/3q8SKrK Pepper Mill: https://amzn.to/3Of7qgS Sheet Pans: https://amzn.to/3DzuGRY Dutch Oven: https://amzn.to/43M63fz Garlic and Herb Seasoning: https://amzn.to/48Kita7

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

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

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

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

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

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

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

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

Contributor Jenny Dorsey has a conversation with famed Catalonian chef Sergi de Meià about mussels escabeche, then walks us through the steps to make this classic Spanish dish at home. Mussels escabeche features plump mussels in an aromatic marinade of olive oil, vinegar, garlic, herbs, and spices—perfect as a drinking snack, appetizer, and more. Full Story: https://www.seriouseats.com/recipes/2020/10/mussels-escabeche.html For more recipes from Jenny Dorsey:https://www.seriouseats.com/user/profile/chefjennydorsey You Might Also Like... Charred Brussels Sprouts and Leek Muchim With Coffee-Dijon Dressing: https://youtu.be/SVxCS6Omahw Gamja Bokkeum with Sunny Lee: https://www.youtube.com/watch?v=3Cc-JbAzV9s Lamb Biryani with Nik Sharma: https://www.youtube.com/watch?v=gxoQyKWAD8k The Best Way to Mince Garlic: https://www.youtube.com/watch?v=ZQd3hFf26R8 Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.

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

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

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

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

Full Story: https://www.seriouseats.com/recipes/2019/10/french-onion-soup-tarte-tatin.html You Might Also Like... Creamed Shishito Peppers: https://www.youtube.com/watch?v=1wuJAhiPQNg Our Favorite Way To Cook Asparagus: https://www.youtube.com/watch?v=MDV8HsPDSVo 'Nduja Pasta: https://www.youtube.com/watch?v=PZzcuozLyV0 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.

Romesco is a nutty and fruity Spanish sauce that is best when you make it your own. Our Culinary Director, Daniel Gritzer, shows you how he makes it at his home--including what peppers you should be using if you can't find the traditional dried ñora peppers. Full Story: https://www.seriouseats.com/recipes/2019/06/romesco-sauce-recipe.html You Might Also Like... Daniel's Kitchen Tour: https://www.youtube.com/watch?v=vK715ckM51g Creamed Shishito Peppers: https://www.youtube.com/watch?v=1wuJA... Our Favorite Way to Cook Asparagus: https://www.youtube.com/watch?v=MDV8H... Tortilla Espagñola: https://www.youtube.com/watch?v=OoBCD... 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.