Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sau...

With a golden broth, creamy chickpeas and bouncy angel hair noodles, this quick vegan soup will remind you of chicken noodle soup To create a savory broth, sizzle carrots, celery and onion with nutrit...

This soup is simultaneously comforting, fresh and nasal-clearing — as good for sick days as for those crisp days of spring The key is a spicy bright-green slurry made by blending a bunch of raw spinac...

A creamy, tangy dressing enlivens a warm vegetable salad of roast carrots, beets and fennel Coconut cream adds a lovely richness to the vinaigrette while ginger brings a bite and the acidity of rice v...

Cool-weather eating can mean heavy flavors and dishes that rely on richness to wake up your palate This recipe makes a sharp left by combining sweet, caramelized vegetables with an ultrabright, spicy ...

Among ash, a beloved category of thick soups in Iranian cuisine, ash reshteh is the most famous Packed with legumes, a mountain of greens and reshteh, thin, flat noodles similar to linguine, it’s a he...

Polish Recipes The best pierogi dough recipe + how to make perfect pierogi 20 June 2018 | Last Updated: 4 September 2022 By Aleksandra Jump to Recipe This is my favorite pierogi dough recipe – s...

In this reinterpretation of the classic French dish leeks vinaigrette, tender braised leeks are bathed in a punchy miso vinaigrette, tossed with creamy white beans then served with an oozy soft egg fo...

Alchemy is at play here with the delightful union of miso and sherry vinegar, both working to amplify mushroom’s savory, umami notes, and create a rich, layered pasta in just over 30 minutes Sautéed l...

Yotam Ottolenghi’s quejadas de leite milk tarts with preserved berries. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Lola Salom...

Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas It’s a rich, creamy curry that you can eat on its own, or...

The pleasantly chewy texture of these long Chinese noodles is part of the allure, as is the artful practice of delicately pulling the fresh wheat dough to create the strands Hand-pulling noodles, or l...

Home / Recipes / Easy Skillet Mac and Cheese Easy Skillet Mac and Cheese Skill Level: Medium Makes: 4 Servings Made With: Quantity selected exceeds current stock Quantity Out Of Stock! Add to Cart Ema...

This vibrant squash salad can stand on its own as a main salad or as a side to accompany all sorts of roasted meats or fish Kabocha squash can be cooked with its skin on, and a simple roast results in...

From the same trend that brought us avocado toast, the breakfasts served in Australian cafes often include bright vegetables arranged in eye-catching ways Salad is definitely not part of the tradition...

This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables It works either as a main course, served with goo...

This soup offers the same sweet, tangy and savory flavor profile of the beloved Chinese dish stir-fried tomato and egg Like the stir-fry, this tomato soup is on the sweet side, with sharpness from the...

This hearty vegan dish uses miso and soy to add a tremendous amount of depth and flavor to a relatively quick, one-pot mushroom barley soup Quartering the mushrooms allows them to retain bite, but you...

The interplay between the crunch of the celery, the chew of the pasta and the pop of the corn kernels makes this (potentially vegan) pasta salad a textural pleasure to eat Pasta salads that you can ea...

Think of cauliflower Parmesan as the winter analogue to eggplant Parmesan This fried cauliflower is worth making all on its own, with golden, crisp florets that are impossible to stop eating But they’...

Mazemen, sometimes known as mazesoba or abura soba, is a brothless ramen dish believed to have originated in Nagoya, Japan Inspired by a punchier and spicier Taiwanese flavor profile, the soup is repl...

This tomato pasta is a testament to simplicity: Just toss all the sauce ingredients into a roasting pan and let the oven — and pool of olive oil — gently simmer and “confit” the rest while you prepare...

Much like the combination of chana masala and raita, this dish’s appeal lies in the contrasts: soft and warm chickpeas and tomatoes rest atop a layer of cool and crunchy cucumber yogurt The cooking ha...

Pan-fried gnocchi is like a faster version of baked pasta Store-bought gnocchi can simply be browned in a pan for an exciting mix of crispy outsides and chewy middles, no boiling required This dish is...

For a summertime update on a beloved Chinese dish, cold sesame noodles are freshened up with crisp cucumbers, raw corn and aromatic basil The minimalism of the three-ingredient sesame dressing belies ...

Zucchini loves the kiss of heat but can easily turn to mush Briefly salting and drying half-moons of zucchini before quickly stir-frying them, mostly on one side, maintains their texture while lending...

cooking There’s No Need to Ask Me What’s for Breakfast—It’s Always Kande Pohe Poha is the flattened rice that cooks up fast. By Annada Rathi September 2, 2020 Photo and Food Styling by Matt Tayl...

A breeze to make on busy weeknights, this fresh, colorful ramen salad is equally tasty at room temperature or chilled — which means it’s particularly picnic-friendly Chickpeas add creamy texture, cont...

Cookbooks will tell you that, in the Middle East, mujadara is the essence of comfort food, a humble dish made from pantry staples To that I will add how easy it is to make The only part that needs som...

These sweet, lemony rolls are a fresh alternative to classic cinnamon rolls A little cardamom in the dough and filling enhances the bright citrus flavor without overtaking it. This dough is adaptable:...

This weeknight wonder is for those who delight in turning a modest can of beans into a spectacular dinner Inspired by the flavors of red pesto, this recipe calls for simmering cannellini beans with st...

Grilling asparagus brings out its natural sweetness and adds delightful charred notes Here, the asparagus is doused in a salty, nutty and umami-rich olive, pine nut and miso dressing This recipe calls...

This easy twist on classic North African shakshuka (traditionally eggs baked in tomato-pepper sauce, with cumin, paprika and cayenne) starts with an onion-garlic-chard sautéed until gently wilted: a n...

High in comfort, low in fuss, this pearl barley soup answers the question of what to cook when one doesn’t feel like cooking Made with pantry staples, this simple soup beams with vibrancy Lemon transf...

Antony Hoogenboom says: ">01.12.2024 at I love this pasta recipe. It is so good. I now use tagliatelle pasta I find the sauce goes a lot better. I even add a pinch of nutmeg at the tomato stage...

Ranging from silken and creamy to firm and chewy, tofu comes in many forms and is prized around the world for its versatility In this recipe, which is adapted from the “Superiority Burger Cookbook” (W...

In this vegetarian take on shawarma, the usual spiced lamb, chicken or turkey is replaced with cauliflower florets and onion wedges that have been tossed with a classic combination of cumin, paprika a...

Halved cherry tomatoes provide a strong flavor foundation for this cold noodle dish that’s at once savory like gazpacho and refreshingly satiating like naengmyeon, the chilled Korean noodle soup Inspi...

This versatile (coincidentally vegan) soup can be customized with most quick-cooking vegetables — thinly sliced asparagus could easily be thinly sliced turnips or radishes — and whatever tofu you have...

Ash reshteh’s flavor is defined by two uniquely Persian ingredients: reshteh and kashk The soup, served during the festivities leading up to Nowruz, the Persian New Year, wouldn’t be the same without ...

2977 shares Persian noodle soup is called Ash Reshteh and tastes nothing like any noodle soup you’ve had before. It gets its distinct, tangy, and savory flavor from kashk, reshteh, and Persian f...

You could simply warm zucchini shreds through with onions and garlic or simmer in cream–or cook it into this smart zucchini and rice tian recipe....

Slow-cooker bolognese is the ultimate hands-off dinner Topic: Recipe Photo shows A plate of slow cooker bolognese served with rigatoni and sprinkled with Parmesan cheese and finely chopped parsley. A ...

Post navigation Previous post: grilled nectarines with gorgonzola and hazelnuts Next post: eggplant involtini Recipe corn butter farro August 18, 2022 March 13, 2025 by deb Jump to recipe, commen...

Beyond pasta, spread this pesto on sandwiches, pair it with some hard-boiled or scrambled eggs, use it as a base for pizzas or flatbreads, or dollop it over rice. ...

Recipes Recipes by World Cuisine Middle Eastern Labaniyeh bil Ruz (Garlicky Yogurt and Rice Porridge) Labaniyeh bil ruz—a Middle Eastern garlicky yogurt and rice porridge—is quick to whip up with left...

Recipes Recipes By Course Mains Quick Dinners Cantonese Slippery Eggs with Tofu and Peas Recipe If you love egg drop soup, you’ll love its comforting, meal-worthy cousin. By J. Kenji López-Alt J. Kenj...

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube....

This weeknight meal is silky, slurpable and so quick to pull off It follows the tradition of wafu or Japanese-style pasta, and combines brown butter, udon and spinach, but the classic combination of s...

Many people may not think of cumin as a traditional seasoning for Chinese food, but the earthy spice is found regularly in the cuisine of Xi’an, a city in northwest China that is the eastern origin of...

The color of sunflowers, this gently spiced soup comes from Yasmin Khan’s “Zaitoun: Recipes From the Palestinian Kitchen,” in which Ms. Khan explains that cauliflower is elemental in Palestinian cooki...

This soup is as cozy as mushroom-barley soup and as vibrant as spring Chewy barley, crisp asparagus and peas lay in a broth bolstered by umami-rich soy sauce and miso Hits of fresh ginger and vinegar ...

A popular and beloved stew from northern Iran, baghali ghatogh is an ambassador of early spring produce Earthy, bright-green fava beans, fragrant dill and an assertive amount of garlic are combined wi...

This verdant soup has nuance: Celery, leeks and vermouth provide grassy notes, just subtle enough so as not to obscure the delicate flavor of the peas Bright and sunny — and hearty and comforting with...

This celery-forward soup is in essence a potato-leek soup that substitutes most of the potatoes with brighter celery, and skips the vast quantities of cream in the original, resulting in a lighter fla...

Beautiful tofu! It comes in all shapes, sizes, and textures, and we can’t get enough of it. Today, we’ve rounded up a list of our favorite tofu recipes from across the blog. These are some...

The French long ago mastered eggs en cocotte —slightly coddled eggs baked at high heat with butter and cream, which thicken to a gravy as it cooks There’s no finer way to enjoy an egg To pull this off...

Yotam Ottolenghi’s tamarind greens and mung beans with turmeric oil. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food assistant View image in fullscre...

Home » Main Dishes » Tofu » Banh Cuon Chay (Vegan Vietnamese Rice Rolls) Banh Cuon Chay (Vegan Vietnamese Rice Rolls) by Becca Du on Nov 8, 2021 (updated Jul 20, 2023 ) 0 comments Jump to Recipe #wprm...

Home >> Recipes >> Snacks Recipes Khaman Dhokla Recipe Updated: December 3, 2024, By Swasthi Khaman Dhokla is a steamed savory cake made with spiced gram flour batter. It is finished with ...

These noodles, adapted from the cookbook "The Wok" by J Kenji López-Alt, and based on the noodle dish originally created and served by Helene An at San Francisco’s Thanh Long restaurant, are...

This main-course salad has all the fresh flavors of a great falafel sandwich — tahini, mint, paprika, cucumber, cumin, garlic — plus the crunch of pita and the satisfying heft of chickpeas The vegetar...

An Amazing Vegetarian Paella A much-loved vegetarian paella recipe. And, for this veg-centric, California-inspired take on the Spanish classic, you don't need a special pan. jump arrow Jump to Recipe ...

TLT Sandwich A vegetarian TLT sandwich inspired by the classic BLT sandwich. This version includes chipotle-marinated tempeh alongside oven-roasted cherry tomatoes, a bit of shredded lettuce, and a ge...

Tempeh Curry A vibrant tempeh curry recipe loosely inspired by a recipe from Lora Zarubin's cookbook, I am Almost Always Hungry. jump arrow Jump to Recipe I'm writing this as I'm eating dinner. It’s n...

This fresh soup is a riff on something that a Chinese or Korean mom might make, with rice cakes added to bulk it up You can find the white, oval disks in most Asian supermarkets; they are made with gl...

Fatteh is a popular Middle Eastern dish made with stale bread and accompanied by a host of hearty ingredients Serve it for brunch, with eggs, or as a vegetarian main course with cooked seasonal vegeta...

Like a giant, eggy gougère, this cheese-filled puffy pancake makes an unexpected side dish to roasted meat or fish You could also pair it with a green salad for a simple and elegant first course or li...

Golden caramelized onions and mushrooms are the building blocks of this vegetarian stuffing inspired by French onion soup The onions take some time to cook, but the meltingly tender result brings rich...

These elegant onions are stuffed with beautiful saffron-tinged basmati rice The fluffy rice is infused with fragrant spices and studded with toasted nuts and dried fruit for a vibrant and textured jew...

The other day Mike made falafel and as I was nomming on those delicious little nuggets of deep-fried goodness, I thought to myself, wouldn’t these taste AMAZING as Taiwanese fried chicken!?!? I sugges...

Main course Red lentil patties: packed with iron and perfect for summer Posted by Başak On July 27, 2020 0 comments Preparation: 10 mins Soaking: 2 h Cooking: 15 mins Cooling: 1 h Difficulty: easy Yie...

Red lentil kofte is very much enjoyed by Turks at tea parties next to pastries, cakes or as a side dish next to main courses during lunch or dinner. It is incredibly delicious because of all the spic...

This summery pasta features caramelized corn, crisp-tender asparagus and earthy turmeric, which provides the dish’s sunny hue It’s not easy to cook corn to the point of browning without losing all its...

There’s no cream in this wonderfully summery pasta dish, just a luscious sauce made from puréed fresh corn and sweet sautéed scallions, along with Parmesan for depth and red chile flakes for a contras...

Masa Pancakes By Alan Delgado June 23, 2021 4.8 ( 11 ) Photo by Joseph De Leo, Food Styling by Micah Marie Morton Arrow Jump To Recipe Save Recipe Save Print I wanted to try to incorporate masa into a...

Baked French Toast – Afghan Inspired Dec 25, 2024 | Breakfast Baked French Toast, Afghan-Style Baked French toast is something that checks a lot of boxes. It's French toast, which we all love. I...

Recipes Recipes By Method Galam Plee Pad Nam Pla (Thai Stir-Fried Cabbage With Fish Sauce and Garlic) Recipe Tender-crisp cabbage, stir-fried in a ripping hot wok with garlic and fish sauce. By Derek ...

Recipes by World Cuisine Asian Southeast Asian Thai Yam Khai Dao (Thai Fried Egg Salad) Recipe Dig into this Thai salad of crispy, runny fried eggs with fresh herbs, aromatics, and a sour-spicy dressi...

Post navigation Previous post: lemon potatoes Next post: spring asparagus galette Recipe sheet pan chow mein April 8, 2021 March 1, 2024 by deb Jump to recipe, comments Here’s a really fun ...

Two pantry staples, chickpeas and pasta, come together to give you this hearty vegan main (Do check the ingredient list on the packaging for your tagliatelle, as some may contain egg.) Frying the past...

Yotam Ottolenghi’s spinach and dulse soup. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Susanna Unsworth View image in fullscre...

Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children) Well-seasoned eggs scrambled until just-set combi...

Recipes Recipes by World Cuisine Middle Eastern Homemade Falafel Crisp on the outside, light and fluffy on the inside, and packed with herb and spice flavor. By J. Kenji López-Alt J. Kenji López-Alt C...

recipes Lentil Burgers By Chris Morocco June 24, 2019 4.2 ( 96 ) Photo by Alex Lau, Food Styling by Susie Theodorou Arrow Jump To Recipe Print Everyone questioned why the world needed another veggie b...

Lentil Bolognese By Anna Stockwell March 27, 2020 4.7 ( 31 ) Photo and Food Styling by Anna Stockwell Arrow Jump To Recipe Save Recipe Save Print Make-ahead marinated lentils give heft, protein, and a...

One of my favorite books from the last years has been The Blue Zones (National Geographic, 2008) by Dan Buettner. Statistics for longevity are examined and there are some not so surprising conclusions...

Going Crackers: Best-Ever Cheese Crisp May 3, 2018 | Appetizers & Bar Bites , Culinary Gifts , Gifts , Recipes | 26 comments Jump to Recipe · Print Recipe Sharing is caring! 53 shares Faceb...

Post navigation Previous post: austrian torn, fluffy pancake Next post: raspberry crumble tart bars Recipe potato vareniki May 18, 2019 November 4, 2024 by deb Jump to recipe, comments [Welc...

Yotam Ottolenghi’s fried broccoli florets with pickled stems. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. View image in fullscreen Yotam Ottolenghi’s ...

recipes March 2016 Barbecue Carrots with Yogurt and Pecans Photography by Alex Lau February 16, 2016 4.7 ( 3 ) Alex Lau Arrow Jump To Recipe Print Parboiling the carrots before you grill them ensures ...

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recipes › salads › Masala Lentil Salad with Cumin Roasted Carrots Masala Lentil Salad with Cumin Roasted Carrots This striking salad combines tender roasted carrots, protein-rich lentils and fresh gre...

Recipes Recipes By Course Condiments & Sauces Tomato Sauces The Best Italian-American Tomato Sauce Great tomato sauce starts with great ingredients, simply cooked low and slow until complex and rich. ...

Sunshine Pad Thai (Vegetarian) The pad thai recipe you're looking for! Try this simple trick to make a turmeric noodle version. jump arrow Jump to Recipe Pad Thai is nearly always a crowd-pleaser. It'...

Roll with it: Yotam Ottolenghi’s pork belly bánh mì. Photograph: Louise Hagger/The Guardian View image in fullscreen Roll with it: Yotam Ottolenghi’s pork belly bánh mì. Photograph: Louise Hagger/The ...

Easiest Spring Ever: Fava Bean and Carrot Salad With Fresh Ricotta By J. Kenji López-Alt J. Kenji López-Alt Culinary Consultant Kenji is the former culinary director for Serious Eats and a current cul...

Recipes Recipes By Course Breakfast & Brunch Baked Eggs With Creamy Greens, Mushrooms, and Cheese Recipe Leafy greens combine with mushrooms, garlic, leeks, mustard, and spices to form in a baked-egg ...

Today I'm going to show you how to make a Korean street snack called yachae-hotteok. Yachae means "vegetables" in Korean, and hotteok are pancakes usually stuffed with sweet......

2 brands of jjolmyeon noodles, sold without broth I prefer to buy the just the noodles and then make my own seasoning sauce at home, which is more delicious and cheaper. If......

Today I'm going to introduce you to gim-bugak, which is seaweed paper coated with glutinous rice paste and then fried. It tastes very crispy, airy, savory, and full of the......

Today let's make an easy, delicious, hearty and super-nutritious recipe for mung bean porridge called nokdu-juk (녹두죽)! The mild, smooth, and soft porridge is not only......

Sigeumchi-namul is a Korean side dish (banchan) made of blanched spinach seasoned with soy sauce, garlic, and toasted sesame oil. The spinach is only slightly cooked, leaving......

Soybean sprouts (kongnamul) are one of the most commonly used ingredients in Korean cuisine. I think almost every Korean family makes cooked and seasoned soybean sprouts......

I'm pretty excited to release this video! A couple years ago I made a video on how to grow your own soybean sprouts, and since then I've been experimenting with growing my own......