This beautiful Cheesy Root Vegetable Gratin is as beautiful as it is tasty. Sweet Potatoes, beets, and parsnips with cream and garlic baked to perfection. We love this side dish for special occasions like Thanksgiving.
My trip to Seattle to work on the Cody nutrition video series proved to be a pretty ragin’ food fest. The pre- and post-production days, along with nights off gave me some time to explore the city, me
Impress your guests with our crispy maple mustard pork belly.
Briam is simple and absolutely delicious roasted vegetables, prepared Greek style. Potatoes, Zucchini, and Red onions tossed in a mixture of EVOO, garlic, parsley and spices, then roasted in saucy diced tomatoes. This is a healthy, vegan, text-book Mediterranean diet dish that can stand as a main course or served next to other entrees. See tips and suggestions in the notes.
Halloumi and white beans baked in a rich, smoky, Spanish inspired tomato sauce! This is a simple but stunning one pot vegetarian meal that is on the table in just 30 minutes. With lots of different serving suggestions, you will never tire of making this amazing halloumi bake for dinner.
The BEST NOmato sauce to date in my kitchen :D A completely nightshade free NOmato sauce.
Munich, Germany surprised me with its variety of foodie offerings, from shops and markets to restaurants. Here are 10 foodie finds in Bavaria's capital so you know what to eat in Munich.
batches, but just like pizza dough, once you get the hang of it, it's super easy. And guess what? This yeast-free flatbread is way easier than pizza dough!
Een heerlijk pannetje met sappige stroganoff gehaktballetjes gegaard in romige stroganoffsaus met paprika's en champignons!
Using just a few simple ingredients, you can make your own crispy, savory, and gluten free potstickers at home!
This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox! Get ready to have every other type of rice ruined for you. If you’re a stranger to the magical world of crispy Persian rice, or tahdig, let me tell you it’s a game changer. Literally translating to bottom of the pot, tahdig infuses long-grain rice with fragrant saffron and tons of butter to create a luxurious dish begging to be cracked. Given the fact that Nowruz (Persian New Year) is right around the corner, there’s never a better time to give this recipe a try! When I met my husband, I was thrusted into the world of Persian cooking, discovering a new frontier of rich stews and vibrant rices. I became determined to master tahdig for him, so I started shadowing his mother and aunt in the kitchen to learn their ways. While I might not be trying to become an ASMR influencer, I’ve now dedicated a huge chunk of my Instagram to videos documenting the sounds of crunchy rice (give the people what they want!). To put it simply, you par cook rice, then mix some with yogurt, egg, saffron and butter to lay on the bottom of the pot before you add the rest of the rice. You then rely on sound and smell to tell when the bottom has become golden brown perfection. This variety (my husband’s favorite) adds sliced potato first for a crispy starch on starch masterpiece that you’ll be picking at long before it hits the table to serve with any Persian stew or kebab (maybe my recipe for Fesenjan, a Persian pomegranate and walnut stew?!). Here are some tips to help you find success on your first go: 1. Rinse your rice well before soaking in salt water. You want to get off any excess starch, as well as letting the rice start to absorb some of that salty water. 2. Use a cheap non-stick pot! It always works better for an even crust that never sticks. 3. Trust your other senses! This is a Bird Box moment, so you want to make sure you hear a slow and steady sizzle and then pull it when the rice smells toasted and fragrant (it will resemble fresh popcorn!). Give potato tahdig a go. There’s never a better time for starch madness.
My children love this. Actually, I don't know anyone who's eaten it and doesn't. While it's spicy (though you can reduce the heat to taste) and vibrant, it is also cosy and comforting, and blends the familiar with the less traditional in a way that gives me quiet satisfaction. The impetus to use a sweet potato mash for the topping was simply because it was so much easier than peeling and mashing regular potatoes, and they work so well against the spiced meat, especially when tempered with lime and ginger juice. For US cup measures, use the toggle at the top of the ingredients list.
Introduce yourself to Persian food with this vibrant, easy and delicious chicken, herb & kidney bean (Ghormeh Sabzi) stew. Get the recipe at Tasting Table.
For my 22nd birthday, my Nonnie gave me a copy of Mastering the Art of French Cooking. Sitting at her kitchen table, as I unwrapped the tome that changed home cooking so monumentally, she gave me s…
Lately I've been trying to learn some authentic korean food recipes to remember my heritage. Today, I'm sharing my mom's 김치 / kimchi recipe.
No maple syrup on these Scottish pancakes; only a spoonful of sugar and some lemon juice for a topping. But wait until you taste them!
Korean Pickled Onions. Pairs perfectly well... with just about everything.
Dol op de Indiase keuken? Maak dan eens deze tikka masala. Hij smaak net zo als in India. Eet het met rijst of versgebakken naanbrood!
This 15-minute Turkish Eggs Recipe (Cilbir) pairs creamy garlicky yogurt, spiced butter, poached eggs, and fresh dill for a meal that’s satisfying for breakfast or any meal of the day.
There’s not a form of mashed potato that doesn’t speak deeply to me, but this Colcannon with Brown Butter is just on another level. The colcannon itself doesn’t really veer from the traditional Irish dish of mash and kale or cabbage, but instead of having a melted pool of golden butter on top, along with the also traditional scallions (that’s to say, spring onions) I brown the butter first, so that it is deep, caramelly and nutty. But then, brown butter is one of life’s great joys. It’s easy enough to make: all you need to do is heat butter in a (preferably light-coloured, such as stainless steel) pan until it turns the colour of a hazelnut, which for the amount here should take around seven minutes. And yes, there is a lot of butter, and feel free to reduce it if it appals you, but do remember that colcannon is not just a dish that celebrates potatoes but also exults in, not apologises for, the butter. I wish I could use good Irish potatoes, such as Kerr's Pinks or Golden Wonder for this, but I can’t get hold of them where I live. So I use Roosters instead, and wonderful they are, too — and for those of you Stateside, I would recommend Russets. Ideally — and this is not always easy, I know — you need potatoes of around the same size and you boil them unpeeled and whole; this stops them from getting waterlogged. I don’t ever bother to peel the potatoes before mashing them; you’re folding cooked kale in so it’s not going to be a smooth mash anyway. Finally, you brown the butter, mix the spring onions with it, beat some into the mash, and pour the rest over, letting the butter leave scallion-flecked, brown-speckled pools of deep delight on top. This is divine enough with just some rashers of bacon on the side, though frankly I can eat it in a bowl just by itself. But I have to commend to you now alongside your Christmas ham, or to bring bolstering warmth to a plate of cold cuts in those post-Christmas days. For US cup measures, use the toggle at the top of the ingredients list.
Mushroom gravy pie with garlicky kale mashed potatoes is an ideal vegan, plant-based dinner option for your holiday table.
Easy enoki mushroom recipe - Korean enoki mushroom pancakes
This recipe was passed down to me from my German born grandmother. She came to this country in the 1930s. She worked in a country club as a cook and was quite an accomplished one at that. This is one of her german recipes passed down to me. This is so good with pot roast and gravy!
Thoughts: I’ll admit it: I’m a honey addict. Seriously, I buy the stuff in bulk because those squeezy bottles just don’t last long enough in this house. I even have bees out back,…
Verras aan tafel met een echte pastasaus. Je écht, dat is tegenwoordig verrassen. Niks uit pot of uit een pakje, maar gewoon lekker met verse ingrediënten.
If you asked me 10 years ago after feasting at a trattoria in Florence on fiocchetti alle pere con salsa di taleggio e asparagi that one day I would be able to replicate the experience, I would have laughed in your face. Back then the only thing I knew how to make was frozen pizza. But time has a way of changing us, and that trip to Florence changed me too. Here I am 10 years later, recreating that meal of a lifetime.
Beans and brown rice balls served in a rich masala sauce with incredible flavors. Everyone, even meat-eaters will love this vegan dish!
If you love kimchi/kimchee, then you will want to make this homemade kimchi because it's so much more cost-effective to make at home than to get at the store!
Easily whip up burgers, pastas, casseroles and even a roast dinner with these carnivore-approved vegan recipes.
Für einen ansehnlichen Berg vegane Franzbrötchen
This copycat recipe is so easy to make in 30 min or less (start to finish) and tastes 100x better!
Oma's German cucumber salad is so delightfully refreshing, especially in summer. Since it's from the south, it’s without sour cream & without yogurt which makes it a perfect picnic side dish!
I’m a simple girl. I like complicated poetry and intricate novels and things like that, don’t get me wrong. But for the most part, I’m the sort of girl that puts my hair up so I don’t have to fiddle with it, forgets to wear earrings, and floats about in flip-flops whenever possible. (By the … Read more...
Crispy Onion Bhajis make the perfect naturally gluten free and vegan snack or starter. Light, crispy, and completely moorish!
The secret to cooking absolutely delicious tofu happens before you fire up the oven or stove.
If you’d asked me any time up until recently whether I’d ever thought I’d bring out a book with a fish finger recipe in it, I’d have been fairly certain the answer would be no. Thank goodness we live and learn. Not that I have anything against fish fingers — a fish finger sandwich is right up there on my list of most-savoured comfort foods — but I hadn’t thought they were the stuff of recipes. And then I learnt about the Bird’s Eye Bhorta on the journalist Ash Sarkar’s Twitter feed, and everything changed for me. As it will for you if you try this. Onions are cooked until soft, with garlic, ginger and chillies, dolloped with mustard, and with crisp edged fish fingers mashed into the pan at the end, with coriander, spinach and lime. It is my absolute go-to when the need for vibrant sustenance and delicious comfort hits. For US cup measures, use the toggle at the top of the ingredients list.
Update: You can also find this recipe in my 1st book, Eat In My Kitchen - To cook, to bake, to eat, and to treat . This is the ultimate roast - Bavarian beer roasted pork, also known as Bayerischer Schweinebraten or Krustenbraten . When I visited the Deyerling siblings la
Get ready to eat your way through Brussels with this list of the most popular (and traditional) Belgian foods! I hope you enjoy it!
This Thai-flavored salad recipe is made with carrots, cabbage, snow peas, and quinoa, tossed in delicious peanut sauce. This healthy salad is vegan, gluten free, and packs well for lunch. Recipe yields 4 salads.
We added a twist to these baked chicken breasts by coating them with honey mustard before dipping them into cereal crumbs. So crisp, so tasty, so good. PointsPlus...
This beetroot quiche makes a brilliant vegetarian centerpiece for special occasions, such as Christmas Day or a Boxing Day buffet. With a crisp walnut pastry topped with bold beetroot and red onions, this versatile dish can be served hot or cold.
