These brown butter sourdough cinnamon rolls are about to become your favorite sourdough cinnamon roll recipe. They have a rich brown butter cinnamon sugar filling and are topped with an incredibly indulgent brown butter cream cheese frosting you will want too eat right out of the bowl. Brown butter gives these rolls a warm nutty flavor that balances all that sugar, giving you rolls that aren't too sweet and have a sinful feel too them. After trying these rich gooey flavorful rolls, you won't want to make your cinnamon rolls with regular butter ever again.
Paleo Lemon Blueberry Bread is an easy paleo bread recipe that's perfect for Spring!
A version of Gordon Ramsay's vegan rice paper and tofu bacon, with adjusted ingredient ratios for the marinade and clearer instructions. Adapted from the original recipe available here: https://www.gordonramsay.com/gr/recipes/veganblt/
This hearty White Bean Stew brings all the rich, fresh flavors of Tuscan cuisine to the table with an added bonus: it’s completely vegan! It’s the perfect family dinner for a busy weeknight or an easy meal prep recipe!
Recipe reproduced with permission from Modern Jewish Baker by Shannon Sarna, published by Countryman Press.
This 1800's recipe for soft molasses gingerbread is very easy and requires only 6 ingredients. Sweetened only with molasses, and spiced with ginger, it's delicious.
Dauphinoise gets taken to a new level with the addition of ham hock and mustard. Vivaldi potatoes are great for this dish – they're creamy and hold their shape well
This roasted beet and fennel side dish is topped with a simple orange vinaigrette and toasted almonds. It's an easy-to-make and healthy recipe idea that's gluten-free and plant-based (with the exception of honey in the dressing).
Remember making quiche, Hamburger Helper and carrot cake?
1960s food reflects the influence of Julia Child, faux-international cuisine and lots of fondue. Have a taste of the 60s with these delectable vintage-inspired recipes.
Korean Fresh Kimchi, Geotjeroi Today I’m sharing a delicious fresh kimchi recipe- we call Geotjeori! Usually, kimchi is a fermented – pungent, sour, intense flavor. But this fresh kimchi recipe…
Tender steak and caramelised onions, topped off with melting cheesy croutes
Banitsa is a traditional Bulgarian cheese pie made with cheese, yogurt and eggs. It’s perfect for breakfast or as a snack and it’s best enjoyed warm!
Maple miso tofu is an easy way to make tofu taste delicious. Baked until crispy and then finished on the stove until it's chewy and sticky.
Not all 1960s food was weird. These are some of the 1960s recipes that need to make a come back. Let's throw a few cocktail parties and try these.
A classic, French-style lemon tart made with a buttery, flaky crust and creamy, dreamy lemon curd filling.
This delicious one-skillet curry delivers all the rich depth, flavor, and spice you expect from restaurant beef vindaloo. It's almost hard to believe it's homemade!
You will be shocked how eggplant slices can turn into crispy bacon in this vegan recipe!
Artist Elrod said she focuses on gelatin because it’s "the perfect combination of whimsy and nostalgia."
Crispy & golden brown on the outside, tender on the inside, but made totally from plants. Try our vegan schnitzel!
My Pommes Anna recipe is a simple four-ingredient gorgeous dish of thinly sliced potatoes, butter, salt, and pepper, it’s as beautiful as it is delicious. The perfect contrast of a golden brown, crispy crust and the delicate creamy soft interior of the Pommes Anna elevates the dish beyond the average potato recipe. Julia Child called Pommes Anna the “supreme potato recipe of all time”, and who’s to argue?
Get the recipe from Budget Bytes.
This 10 minute gyoza soup is the perfect speedy lunch/dinner. Similar to a Japanese dumpling soup, it’s packed with veg.
This is an adapted recipe of my Cumin Beef Stir Fry here, made for noodles. It’s similar, with a few changes. This recipe incorporates Chilli Oil, for extra lusciousness and deliciousness. You can most definitely use my Cumin Beef Stir...Read More
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
Colder weather calls for hearty meals, and this easy one pot vegetable stew is perfect for an easy dinner that everyone will love! It comes together in about 45 minutes and is loaded with root vegetables and lentils which make this vegetarian stew super filling!
Adapted from Yotam Ottolenghi & Sami Tamimi's recipe featured in Jerusalem: A CookbookSuper smooth and creamy, rich in tahini.
There are some recipes that are worth the wait and Julia Child's Beef Bourguignon is one of them. You can’t and shouldn't rush savory, seared beef, and fork-tender vegetables, especially when they simmer a rich full-flavored sauce. When a recipe is this good, there's no need to rush, are we right? Don’t be surprised when this time-honored dish wows your whole crew. There's a reason this beef bourguignon is a culinary cult-classic, and they’ll see and taste why.
It only takes a couple of ingredients, patience and these tips to make a delicious Spanish omelette.
A dump-and-go Instant Pot recipe that couldn’t be simpler! This Instant Pot White Bean Stew is healthy, vegan, gluten-free, nut-free, soy-free and has no added oil. And it comes together with zero hands-on cooking!
Giada’s famous Neapolitan-style pizza dough!
A simple, herby, orange-dressed Moroccan beet salad that can be made up to five days ahead of time, and it’s vegan, too? It sounds too good to be true, but this salad recipe is the real deal, folks!
As promised, Ottolenghi's ricotta and oregano meatballs are indeed light and fluffy. I've added a splash of red wine to the tomato sauce. It's so good!
This vegan garlic chickpea soup is not only fast and easy, but it’s also super creamy, vegan and delicious. Made from a handful of basic ingredients, including chickpeas, garlic, potatoes, dried herbs, it comes together in less than 30 minutes.Quantities yield 3 portions (about 1 ⅓ cup each) or 4 small servings (1 cup each)
Recipe video above. My signature Chili recipe, made with pulled beef! The sauce has richer, more complex flavours that you can never achieve using ground / mince beef like traditional Chilli Con Carne. If you're out of time, skip browning the beef - then it's a 5 minute prep job, "set and forget". Freezes exceptionally well.
This recipe is one of our favorites from Maangchi's Big Book of Korean Cooking, our December 2019 pick for BA’s Cookbook Club. We like to think of this sweet and salty dish as a sort of vegetarian bulgogi. Marinating and pan-frying eggplant keeps it firm, flavorful, and chewy—almost meaty. The marinade glazes it as it cooks, so it glistens. Prepared this way, the eggplant looks very special, even though the recipe is easy. It’s a versatile dish that makes a great side for rice and many other preparations. The eggplant tastes wonderful right off the stove, but it’s even better after a few hours, when all the flavors have had time to mingle and deepen. Seek out Korean eggplants, if possible, which are sold in Korean markets. They are thinner than ordinary eggplants and the skin is more tender. But regular eggplants work, too.
Tender steak and caramelised onions, topped off with melting cheesy croutes
