I can't remember why I call this my New Orleans coleslaw now (I've been making it, or a version of it, for so long), but I think it has something to do with all the wonderful pecan trees I saw when I was there. For US cup measures, use the toggle at the top of the ingredients list.
Looking to try a new vegetable this summer? I just learned how to cook tatsoi and have an easy recipe to share.
Fluffy Ukrainian pancakes, or oladi, are crispy around the edges and soft and delicious in the middle. They are my new favorite breakfast recipe from the cookbook Natasha's Kitchen
For the heartiest, most soothing recipes, look no further than these low carb and keto cabbage rolls! Stuffed with delicious beef and veggies and cooked in a flavorful sauce — your new family favorite awaits!
My 20 favorite Canggu restaurants for all occasions: fine dining, vegan cafes, sweet treats & the best pizza in Bali.
Cinnamon Supper Cake is my new go-to cake. I've made it three times in the past week because it's easy, delicious and, did I say easy? The cake as described by one of my tasters is "a light and airy madeleine mixed with a light coffee cake." It's made with basic ingredients that most of us have already: milk, flour, baking powder, salt, sugar, vanilla butter and an egg. The batter at the beginning looks curdled (and I beat the butter and sugar a long time, which is supposed to prevent this) but it will smooth out as you proceed. See, I told you so! I lined the pan with parchment so as to easily lift the cake from the pan. You can also grease and flour the pan, and turn the cake out onto a rack about ten minutes after you remove it from the oven. While the cake is still hot, brush it with some softened butter. Or spread it with the back of a spoon. Then apply the frosting. The frosting is a simple mixture of powdered sugar and cinnamon (the cake's namesake). I put it in a fine strainer and tapped the sides to let it fall more evenly on the cake. Production notes: I used butter instead of shortening and served it at room temperature.
Ahead, find three recipes from Chrissy Teigen's Cravings that have got you covered for breakfast, lunch, and dinner.
Dr. David Ludwig was one of the greatest sources of inspiration for my book, Eat Fat, Get Thin. He is a physician and scientist who is doing research and publishing his results in the world’s leading medical journals. His book, Always Hungry, offers a radical new way to think about weight loss and it’s also filled with deliciously satisfying recipes that you will love – like this coconut curry shrimp. Enjoy! Click here for PDF version.
Makes 4 small glasses
This is a staple food in the small Kansas (primarily German-American) town where I was born, and is now a favorite at my house here in Belgium. The recipe comes from my Grandma Rosie. My mother uses a BOX OF HOT ROLL MIX for the roll portion, but as that is not available to me, I have included the hot roll recipe from the Better Homes and Gardens New Cook book. Your yield will depend on the size of rolls you make, but I would estimate about 15 to 20. Preparation time includes time for allowing dough to rise (estimated). Don't let the length of the recipe (or my assembly instructions) spook you, it is really very easy and the assembly is fun for kids, too ! In my opinion they are just as tasty cold as warm from the oven.
This Thai-style omelet features soft inner layers and crispy edges, and savory, tart flavors from a few simple ingredients.
European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. Here's my take on tradition. —Katherine Stefanovich, Desert Hot Springs, California
[js] With all the wintry weather for the past two months, unusual for Vancouver -- a "hint" of snow witnessed just this morning! -- we th...
I am so grateful to the political journalist Ash Sarkar for this new love in my life. Up until now, I had thought the fish finger found its greatest expression in a fish finger sandwich, which for all my expounding on the subject, I don’t consider the stuff of recipes; the fish finger bhorta is a different matter entirely.
Red Pepper and Baked Egg Galettes from Jerusalem (the book) ~ these eggs baked in puff pastry are the ultimate breakfast in bed recipe, and they look spectacular on a brunch buffet table.
Hello my Dear Wonderful Readers! 2015 has come to an end and 2016 has begun. I wish you and your families a wonderful and happy new year. Looking back, 201…
Oh, the memories of this recipe! This is a favourite Mennonite Tradition for a summer meal. This is my mom's favourite recipe for Roll Kuchen. I remember fondly the time my parent's spent making this and how they doubled and tripled the recipe for family gatherings. To non-Mennonites the idea of having these with watermelon strikes them as very strange--Watermelon and doughnuts??!!?? But for me and my family it is a food that we enjoy and look forward to having! Cook time is per batch of 4-6 roll kuchen.
Raspberry Buttercream Milles Feuilles - A twist on a classic French dessert using regular buttercream frosting, raspberry jam and frozen puff pastry. These beautiful pastries are not nearly as difficult to prepare as you might think.
Craft Beering was kind enough to invite me to participate in their Oktoberfest Bash! I am so excited about this guys! Great blogs, making great German food, all for you! We don't have much of a German thing happening in Mobile, but I love to try new food and I get to play along with some great blogs. And cook and drink beer! I made sauerbraten - sour roast. Yeah, I know, it doesn't sound very dreamy, it's got the word sauer in it. But it's my new favorite recipe! Basically, it's a German pot roast. But it sits for
I know how it sounds…. and I was skeptical, too, at first. But, I’m pretty adventurous in the kitchen (hence the name of this blog…) so I decided to give this recipe a whirl. An…
In no time at all, you can have a fresh, pliable spelt tortillas made with just 5 ingredients! Lightly adapted from my Organic Homemade Spelt Tortillas.
A slow-cooked chicken curry so tender the meat and bones fall apart, held together by a curried tomato sauce. Served with rice or nsima, a white cornmeal patty.
My husband and I like to entertain at breakfast, and we're always looking for new recipes. So I was thrilled when my daughter shared this butterhorn recipe with me. They're so rich, light and easy to make.
It breaks all the rules — and yet it totally works.
Most store-bought versions of marshmallows are made with corn syrup and we don't use this in our house. These special marshmallows are made with honey and oh my, they're so good! Gelatin has gut-soothing properties and also supports healthy skin, hair, joints, and nail growth. As you get older, it's so important to get more collagen in your body. Collagen is the most abundant protein in your body, and gelatin is a different form of collagen. Both are proteins made of amino acids, but the amino chains of collagen peptides have been cut into smaller pieces through a specific hydrolysis process. Collagen peptides do not have the gelling functionality of gelatin and are soluble in cold water. They virtually have the same nutritional composition.
Daikon radish cake is a classic dish eaten at dimsum and during Chinese New Year. This version is a vegan take on my grandma’s recipe. I am overwhelmed and thrilled with the positive response we’ve received on my grandma’s cook-a-long stories earlier in the month. Ya’ll have been loving her sweet rice cake (nian gao) recipe as...Read More »
The French croque madame sandwich is a lesson in extravagance, made with white bread, butter, cheese, ham, cheese sauce, and a fried egg to create a deeply comforting dish.
Growing up in West Michigan in a family that is very proud of their Dutch heritage means that I grew up eating my fair share of Dutch goodies; boterkoek, Jan Hagels, oliebollen and windmill cookies to name a few. They're all delicious, but in my opinion there is nothing better than a stick of homema
my new obsession is dutch baby pancakes, whether they are sweet or savoury. I made this one for my partner...READ MORE
Kids get very accustomed to the foods we normally serve them for breakfast every morning. So whenever I break out of my usual routine and try something new, I always pause wondering if my guys will like it or send me back for what they’re used to. Occasionally, I play around with recipes just to…
My mom used to make these wonderful pancakes for me as an after-school snack. She'd simply put a sprinkle of confectioners' sugar on top. What a delicious treat! —Jane Zielinski, Rotterdam Junction, New York
Pasticciotti: Easy, delicious and fairly quick to make.
The cheesecake layer needs about 3 hours to bake and cool, and at least 6 hours to freeze, so plan in advance; preferably make it a day ahead. The assembled kanafeh cheesecake, needs about 4 hours to defrost before serving, so plan to assemble it about 6 hours before you plan to serve it. If you prefer a thinner layer of cheesecake, for the kanafeh to take center stage, you could halve the cheesecake recipe. Baking time will need to be reduced to about 45 minutes. The syrup amount makes enough to soak the kanafeh, plus extra for drizzling on individual servings.
These Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) are the real deal. Traditional Polish dish at its best! Try this recipe and never buy pierogi again. They are amazing.
My aunt’s family lived in Burma in the ‘60s and when they came back to the U.S., they brought this recipe for a Burmese chicken dish.
We found the best recipes from Alaska—all shared by local home cooks. In this collection, you’ll get a taste of the Last Frontier.
A pressed sandwich inspired by a classic Cubano but with a Korean twist. The pork is bulgogi style, and the pickles are traded for kimchi.
This Tashkent non bread, or uzbek, recipe makes about enough for a dinner with up to 4 people. The bread is very fast to make, and it comes out fluffy and soft.
The Book: The newest cookbook on my shelf is Eating with the Chefs, a photography-driven book that documents the family meals served at the world’s greatest restaurants. The goal of the book: to take you behind the scenes, into the kitchens and after-hours, to experience the “family life” of the people who make these restaurants run, and the “honest, simple food” they...
