While many people are spending their days starting batches of sourdough, Karin Pfeiff-Boschek has been busy baking sweet pies with mesmerizing arrangements that appear almost too pretty to eat. She tops each pastry with a delicate floral motif of flaky dough, a precisely arranged gradient of sliced fruit, or a checkered weave braided in rows. The pastry designer tells Colossal that she was raised in a family of bakers, although pies weren’t her first form of artistic expression. More

4061 votes and 99166 views on Imgur: The magic of the Internet

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This vibrant soup is comforting and flavorful. Made with purple sweet potatoes, cauliflower, & carrots, but any color will do if you cannot find purple veggies. Free of gluten, grains, & dairy. Vegan and paleo friendly.

Aus Reispapier und Maggi Würze kannst du schnell herzhaft knusprigen Bacon zubereiten und das alles ganz vegan!

Perilla Purple Zi Su…more commonly known as Shiso, or Japanese Basil - is an exotic varietal that I’m campaigning to become a staple in your greens or herb garden. Have you tried it?! A unique flavor combination I like to think of as a combo of spearmint, basil, anise and cinnamon. It’s incredibly e

Meera Sodha's Baby Aubergines Stuffed with Peanut and Coconut is a classic Gujarati dish, and makes a sensational, flavour-packed vegan meal.

These Vegan Sweet Potato Cinnamon Rolls are light, fluffy and loaded with a sweet potato flavor + warms spices for a decadent breakfast or brunch situation!

Get all the very best local and seasonal produce at your farmers market and create your very own farmers-market-salad-adventure! I’m gonna walk ya through just how to do so!

Turn a regular milkshake into Mal's Milkshake with this recipe from Delish.com.

Silky, nutty-tasting garlic confit is a faster, stovetop alternative to oven-roasted heads—without any of their mess or waste. And it yields a valuable byproduct. For a simple, savory spread, we smashed tender, creamy garlic confit until it formed a smooth paste that we mixed with softened butter and parsley.

miso yaki onigiri flavored with asatsuki sprinkled with furikake of blended seaweeds & sesame seeds miso yaki onigiri stuffed with wasabi tuna sprinkled with furikake of red pepper flake, sesame seed, shaved bonito, nori, powdered plum I substituted this popular portable Japanese snack dating back over a thousand years for a rice side-dish at a … Continue reading "exquisite side: miso yaki onigiri"

Kein Bock mehr nur auf Bratwurst? Wir zeigen Dir coole Alternativen fürs Grillen: Mango-Halloumi-Spieße ✓ Feta-Dip ✓ Schokobanane ✓

When it's too hot to cook, this easy vegan and gluten-free cold noodle salad comes to the rescue! It's filled with Summer vegetables, herbs and coated in a simple dressing.

Olive Oil Cake with Blood Orange Glaze recipe from the Flamingo Estate Kitchen Journal.

Lauren Delp is the expert behind the 2023 Grammys charcuterie boards. She shared her best tips with BHG for creating beautiful cheese boards at home.

Een bakplaat vol met gegrilde groenten en halloumi. Ben je bekend met halloumi? Nee, het is zo'n aanrader. Het is een stevige, witte kaas.

This summer, whip up your own milkshakes with these easy recipes instead of heading to the local diner.

Often considered vegetarian in Thai restaurants, fish sauce, oyster sauce, and shrimp paste readily feature in Thai cooking. Furthermore, even if you find a vegan restaurant that does not use shrimp paste and fish sauce, oyster sauce is still a strong possibility as many Thais consider it to be vegan. So what are the options...Read More

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This mulled wine is perfect for the holidays. It just smells like Christmas.

Whenever I am visiting my sister we always order these amazing Vietnamese Noodle Bowls from this little hole in the wall place near her house. I LOVE them! I dream about them when I am not there, I haven’t been able to find a place near me that makes them quite the same. I was really craving one so I decided to try and make them on my own. I searched the internets for the components that I knew I would need to make them just right. I kinda mashed them all together and came up with a fantastic recipe. These bowls are just fantastic. They are so close the ones that inspired me to make them. They totally satisfied my craving! What you need, Click Here To Print For the noodle bowl, ½ pkg. rice vermicelli noodles 3 cups romaine lettuce, sliced thinly 1 English cucumber, julienned 1 large carrot, julienned 2 cups bean sprouts 6-7 basil leaves, torn into small pieces 2 green onions, sliced thinly 1 small red chili, sliced thinly ½ cup peanuts, chopped 6 Vietnamese style spring rolls (store bought is fine!) For the Nuc Mam Sauce, 1 cup water 4 tbsp. rice wine vinegar 2 tbsp. sugar 5 tbsp. fish sauce 2 cloves garlic minced 1 small red chili, sliced thinly 1 tbsp. lime juice For the grilled lemongrass chicken, 2 chicken breasts, trimmed of any fat 1 lemon grass stalk, cut into ¼ inch pieces 1 inch piece of ginger, grated 2 cloves garlic, minced 2 green onions, sliced 1 tbsp. honey 1 tbsp. lime juice 2 tsp. fish sauce 2 tsp. soy sauce 2 tsp. vegetable oil ¼ tsp. fresh cracked black pepper 3 tbsp. water Start by making the Nuc Mam sauce. In a small pot over medium heat combine the water, sugar and rice wine vinegar. Bring the mixture to a boil then remove it from the heat and let it come to room temperature. Once the mixture has cooled stir in the fish sauce, garlic, chili and lime juice. Cover the sauce and keep in the fridge until you are ready to use. This can easily be made up to 2 days ahead. Next up make the marinade for the chicken. In a large zip top bag combine the lemongrass, ginger, garlic, onions, honey, lime juice, fish sauce, soy sauce, vegetable oil, pepper and water. Shake it well to combine. Toss in the chicken breasts and massage the marinade in well. Let the chicken marinate in the fridge for at least 2 hours and up to overnight. When you are ready to eat cook the rice vermicelli noodles according to the package directions then bake the spring rolls, according to directions on the package and finally grill the chicken on the BBQ or in a grill pan until brown and crisp and cooked through. When you are ready to assemble the noodle bowls I find it easiest to lay out all the ingredients on a large cutting board, or you could use small bowls for each ingredient if you want. This way everyone can take what they want and add it to their own bowls. Lay out the cooked noodles, slice the chicken and slice the spring rolls into 1 inch pieces. Place the lettuce, cucumber, bean sprouts, carrot, basil, green onion, red chili and chopped peanuts on the board or in bowls. Once you have dished up your bowl pour a generous helping of the Nuc Man sauce over the bowl, and stuff it in your face! These noodle bowls were to die for! The chicken, OMG it was so good. I have never had grilled chicken with so much flavor! They do take a little time to prepare, but all the steps are simple and most if it can be prepped well in advance. They would make a great dinner party food. The recipe makes a lot of food and everyone can choose what they want in their bowls. Now that I know I can make these at home, I may never eat out again‼ Enjoy! Jen Recipe frankensteined together from a whole bunch of recipes on the interwebs.

What to do with leftover rice? Make these yummy rice pancakes straight from my Grandma Beulah's kitchen!

From Blood Orange Olive Oil Cake to Cranberry Mousse Pie, she has us ready for holiday baking!

Start the day right with these vegetable packed high protein Vegan Egg Muffins! An easy make ahead breakfast option made with wholesome ingredients. Gluten free.

All-time sexiest cookware? In Italy, designers have started thinking beyond the burner, creating streamlined, multifunctional pieces that can go from stove

This delicious Vegan Quiche takes breakfast to a whole new level with a HASH BROWN CRUST, vegan cheese, sun dried tomatoes, and veggies.

Fudgey paleo applesauce brownies made with collagen! An easy and delicious recipe for moist cakey brownies. Gluten free, dairy free, naturally sweetened.

These Halloween test tube shots are so much fun, delicious, and sure to be a hit at your next Halloween party! These shots mimic what actual centrifuged blood samples look like with the separation of red blood cells and plasma. As for taste, this test tube shot has the flavor of a peanut butter and jelly sandwich!

Olive Wood Salad Bowl 27cm A stunning hand-crafted olive wood salad bowl, measuring an impressive 34cm diameter. This large, hand-carved bowl is a real head-turner, serve salad to your guests in this and it is sure to impress! -- Due to the natural colour and grain of olive wood no two pieces are ever the same. The natural oil content of olive wood means that it kills bacteria and is therefore more hygienic than other wood or plastic products. All our olive wood products are finished with wax and oil and so will not taint any food it is in contact with.