These Healthy Homemade Butterfingers are gluten free, vegan friendly, and are made with only six simple ingredients. They're the perfect balance of sweet and salty with an addicting crunchy peanut butter filling. They taste like the real thing, maybe even better! I love remaking classic childhood recipes and treats but with simpler, better for you
Love sweet and salty treats? This Pioneer Woman fudge recipe fits the bill.
The compote and crumble are also lovely for breakfast, if you have any left over or want to make more, served with Greek yoghurt
Have you tried this well liked Taiwanese snack called Snowflake Crisp Milk Nougat (雪花酥 / 雪Q餅)? It is so popular that people started making them at home, especially during Chinese New Year and it quickly went viral all over the internet few years ago. In fact, it is the new trending Chinese New Year homemade treat! Nougat crackers are very popular in Taiwan. Think of a sweet, chewy soft nougat sandwiched between two pieces of salty crackers. The sweet and salty combination is really addictive.
These heavenly Salted Caramel Blondies are a must-make recipe for the ultimate sweet and salty flavor bomb! Soft and chewy with a buttery brown sugar & caramel flavor, they're finished off with an addictive flaky sea salt crunch!
Difficulty: Easy
Being the primary cook in my household, I was shocked to realize recently that I had no idea how to make one of my favorite marinades. My partner always handles the grilling of galbi (Korean short ribs) plus tofu or tempeh for me, but it seemed silly not to know what went into the sauce for this deeply flavored, salty and sweet Korean-style barbecue. Fortunately, it’s pretty simple and now that I know, I can share it with you, too.
Mongolian Beef - a quick and easy recipe. People love this dish for its balance of sweet and salty flavours and this recipe has just a little extra zing.
This Thai roti recipe is for a popular Thai street food also called Thai banana pancake.A crispy pancake served with condensed milk and banana, the sweet and salty flavors will get you hooked immediately. Simple to make with just a few ingredients, discover one of Thailand’s most popular treats.
This cookie tastes like a narcissistic chorus line of citrus, salt and sugar vying for the lime (insert soft eye-roll) light. Let them duke it out and enjoy the full-tilt sherbetty tongue tingle. I like just a whisper of the frosting so the sandwich is more cookie than cream, but there’s some extra frosting if you prefer the converse ratio. This is a great recipe to use up those limes that have ripened to yellow — their humble acidity brings a touch of class to the show. The dough is counterintuitive to mainstream cookie techniques, but it gives these a buttery brittle snap; it’s a cinch to roll while cold and they hold great shape when baked.
Chicken Marbella made with chicken thighs is a twist on the classic recipe from the Silver Palate cookbook. Just mix chicken thighs with a marinade, let it sit overnight, then bake in the oven the next day for an elegant, flavorful meal that's easy to prep ahead of time!
Chicken Marbella made with chicken thighs is a twist on the classic recipe from the Silver Palate cookbook. Just mix chicken thighs with a marinade, let it sit overnight, then bake in the oven the next day for an elegant, flavorful meal that's easy to prep ahead of time!
The lone-dweller, in need of the balm that only a freshly baked biscuit can provide, is faced with a most unsatisfactory choice: do without or make a batch big enough to keep a huge hungry household happy. I had to put that right, and not just out of altruism, you understand. To this end, I have created a cookie recipe that answers my every requirement: deeply chocolatey, sweet but not too sweet, and sprinkled with sea salt flakes. They are the work of an easy moment, requiring no more than a couple of bowls, a wooden spoon and a spot of stirring. And while I urge you to eat one — if such urging is even necessary — when it's still warm, so that it's crisp around the edges, its centre tender and shortbready and gloriously gooey with nuggets of molten chocolate, you can for a contrating kind of eating enjoyment leave the other until the next day (but no longer), when it will be slightly sandy and softly chewy. But these are big old biscuits so, if you find yourself in company — and a generous mood — you can graciously offer one of them without feeling short-changed. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
This Thai roti recipe is for a popular Thai street food also called Thai banana pancake.A crispy pancake served with condensed milk and banana, the sweet and salty flavors will get you hooked immediately. Simple to make with just a few ingredients, discover one of Thailand’s most popular treats.
Chewy, sweet & spicy gochujang cookies, gluten-free or grain-free, with a delightful crunch!
Sweet, nutty, salty delicious rice that can be used in dessert sushi or just eaten alone with some fresh fruit. I love it for breakfast!
This cheesecake is salty, sweet and nutty to boot.
A collection of the best baking recipes and reader favorites from the award-winning food blog Bake or Break in 2014.
These soft fluffy steamed buns are filled with sweet and savory sesame chicken and a tangy sesame cabbage slaw using La Tourangelle Sesame Oil and Sesame Tamari Vinaigrette!
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.
Crispy on the outside, salty and creamy on the inside, this pan-fried feta saganaki is a take on the Greek classic cheese saganaki. This easy Greek appetiser takes about 10 minutes to make with just a handful of ingredients.
In this Nanaimo Bars recipe, the iconic Canadian dessert gets a sweet and salty treatment. The classic vanilla custard filling and cookie crust are replaced with a creamy peanut butter layer and a pretzel crust!
This is a light and creamy Japanese crab salad that can be served as a side or a snack. Eggy, umami and simply perfect!
This salty-sweet tart from Sarah Frankland is finished with a blowtorch, and is delicious served with vanilla ice cream, which in the restaurant is served on top of sweet pastry crumbs.
"So, if you had to pick, what's your favorite recipe in the book?" Throughout this entire process, that question comes up over and over. And when I was promoting The Cookie Dough Lover's Cookbook, I had a hard time answering it. I mean, it's kind of like choosing a favorite child, right? For Breakfast for
This is a salty-sweet version (think Greek cheesecake) of the Greek Patsavouropita, created by bakeries as a way of using up old scraps of filo pastry: the ”old rags” indicated by the title. They’d just go along their counters, collect up all the bits and turn them into this pie. For this reason, you don’t need to worry about keeping your filo covered as you go, as is normally advised. It doesn’t matter if it dries out a little as you make it, indeed this can even be desirable. I have made this with a variety of filo pastries, and I have found that the more widely available brands are too damp and too heavily sprinkled with flour to do the job well. Luckily, those brands make a frozen filo, which doesn’t seem to suffer from the same problems, which is why I stipulate this, below. However, should you be lucky enough to have access to good quality, authentic filo, then please use fresh. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
These feta loukoumades (aka salty feta puffs) are a delicious savoury version of a Greek doughnut. This is THE recipe if you prefer savoury over sweet.
This French dessert gets its name from the way its layers of thinly sliced apple seem to disappear into the light batter that binds them. In a nod to the popularity of gateau invisible in Japan, this version is subtly flavored with salty-sweet white miso, and served with a miso caramel sauce.
Vegan bao buns are to die for and easy to make. They are filled with succulent jackfruit in a salty-sweet marinade, crunchy veggies, peanuts and herbs.
If you love fried chicken sandwiches as much as I do, you are going to love this Korean twist!
The crunchier the chili crisp, the closer to heaven.
Difficulty: Easy
This banana Dulcey entremet is amazing with its intense flavor of banana that perfectly matches the sweetness and delicacy of the Dulcey chocolate, a special Valrhona variety that combines subtle notes of caramel with a touch of salt and vanilla.
This Baklava Fudge recipe puts a new spin on a Greek classic. A ribbon of spiced honey-nut filling runs through this salty-sweet candy. This recipe uses sweetened condensed milk, which can be confused with evaporated milk. Be sure you get the right canned milk. Sweetened condensed milk is thick and sweet.
Baked phyllo-wrapped feta with honey is sweet, salty, savory, creamy perfection. You can serve them as an appetizer, for breakfast with coffee or tea, or as a vegetarian dinner or lunch with a big salad.
Crispy and succulent Japanese style pork cutlets in a sweet and salty onion and egg sauce served over rice in a bowl.
The lone-dweller, in need of the balm that only a freshly baked biscuit can provide, is faced with a most unsatisfactory choice: do without or make a batch big enough to keep a huge hungry household happy. I had to put that right, and not just out of altruism, you understand. To this end, I have created a cookie recipe that answers my every requirement: deeply chocolatey, sweet but not too sweet, and sprinkled with sea salt flakes. They are the work of an easy moment, requiring no more than a couple of bowls, a wooden spoon and a spot of stirring. And while I urge you to eat one — if such urging is even necessary — when it's still warm, so that it's crisp around the edges, its centre tender and shortbready and gloriously gooey with nuggets of molten chocolate, you can for a contrating kind of eating enjoyment leave the other until the next day (but no longer), when it will be slightly sandy and softly chewy. But these are big old biscuits so, if you find yourself in company — and a generous mood — you can graciously offer one of them without feeling short-changed. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
