Last week I shared this cherry tomato pasta recipe, and now I’m onto these Caprese skewers… If you couldn’t tell, I’m having a moment with cherry tomatoes. I love how many different varieties are available at this time of year – some are round and yellow, others are oblong and speckled with red. Still others are purple, orange, and green. When I see all these shapes and colors at the farmers market or grocery store, I can never resist bringing home some of each....

They say to feed a cold right? I don’t get sick very often, but this week I’ve been a little bit down for the count. It’s not the worse thing ever – it’s just lingering… and it’s also hungry. Lately, I’ve been craving foods that are hot, cold, and, well, salty (you know, so I can actually taste things). My scratchy throat and I were on Pinterest the other day and we were inspired by this soup and also this one....

Sweet potatoes are a staple in our kitchen and can be found roasted or baked and on our plates many days of the week. Coconut oil works so well with the caramelized sweet potatoes. Pure maple syrup adds a little sweetness, cinnamon adds spice (just like in our Cinnamon Roasted Butternut Squash Recipe) and for some extra crunch we toss in pecans right at the end of roasting so they become warmed and lightly toasted....

We’re obsessed with this potato soup recipe! It’s luscious, creamy, and filled with bold, smoky, tangy flavor. If you have any leftovers, it tastes even better on the second day, but in our house, a pot of this soup never lasts long. In my book, this soup is perfect for the holiday season. The weather outside is frightful, so comfort food is what I’m craving. But in between all the cookies and holiday appetizers, I want to sneak in as many healthy meals as I can....

My interest in Crinkle Cookies was aroused when I read Confessions of a Closet Baker which has a similar cookie and a story surrounding it, which the author refers to as Starry Starry Nights. What a lovely name compared to Crackle Cookies or Crinkle Cookies, eh? Anyway, I decided to bake up some Crinkle Cookies this Christmas season when everyone has cookies and cakes on their minds. The recipe is adapted from a recent favourite baking book – The Baker by Leanne Kitchen....

I love gazpacho. If it’s on a restaurant menu, I’m ordering it, and once summer rolls around, I make it at home as much as I can. To date, I’ve made gazpacho recipes out of watermelon, tomatoes (raw and roasted), corn, green apples, zucchini, and even carrots. I think it’s fun to experiment with different types of fruits and vegetables to find out if they can blend up into delicious cold soups....

Today is the last day of my 5-part meal plan, and it’s a good one! I love this curried cauliflower soup! It’s so darn simple to make and it’s so delicious with the curry spices. There’s a little kick from the cayenne and some brightness from the lemon. The ingredient list is short, so this is definitely a recipe that’s bound for the regular meal rotation… and it came about so unexpectedly....

Special thanks to Daily Harvest for partnering on this post. Before this spring, Jack and I went out for dinner at least once a week, and we often picked up something quick for lunch during the workday. But in March, that changed. All of a sudden, we were eating every meal at home, every day. Obviously, I love cooking. But prepping breakfast, lunch, and dinner for both of us (and doing the dishes afterward) takes up a lot of time....

I did some adjustments to the quantity of ingredients based on my taste. I also think I under-cooked the bar but that’s fine. One can always increase the baking time by 5-10 next time, no reason to hate the recipe for that. Here’s what we need. 1 cup dates, pitted and chopped into small pieces 2 cups all purpose flour / maida 1.5 cups butter at room temperature 3/4 cup white sugar 1/2 cup brown sugar (or just use white sugar again in case you don’t have this) 4 eggs 1 cup chopped nuts of your choice (I used walnuts and about 2-3 tbsp of cashew nuts that I happened to have) ½ tsp Salt ¼ tsp Baking Powder 1 tsp Vanilla Extract Here’s how to make the bars:...

Brown butter is regular butter cooked a bit longer than usual until the milk solids toast and turn brown. You’ll cook the butter just past the melting point. Browning butter creates a magical toasty flavor you don’t get with regular melted butter. Brown butter (or beurre noisette in France) tastes nutty, toasted, and like toasted hazelnuts. How to Brown Butter You will need a heavy-bottomed pan and butter (salted or unsalted butter) to brown butter....

Mornings can be chaotic! We all want a healthy breakfast, but we don’t always have the time. Enter overnight oats! Overnight oats are a delicious and easy make-ahead breakfast. Enjoy them for up to 5 days when stored in the refrigerator. Get creative with seasonal toppings! Try fresh berries in summer and citrus in winter, or add favorites like peanut butter, chocolate chips, or toasted nuts. Frozen fruit works perfectly, too....

Using this batter, pour a dosa on the griddle, break an egg and lay on top of dosa. Lightly sprinkle with gingelly oil, carefully turn and cook till the egg is cooked. I have a new and improved version of onion tomato chutney recipe but you can also follow the below recipe. Both are delicious. Onion – Tomato Chutney Recipe Ingredients: Onions – 2 medium Tomatoes – 2 large Hing – 1 pinch Red Chillies – 4-5 Garlic – 3 cloves Instructions: 1....

Pin Step by Step Instructions for Eggless Chocolate Coffee Self Saucing Pudding: I halved the original recipe to make enough pudding in 2 ramekins, one for each of us. Pre-heat oven to 350F / 180C. Mix the flax seed meal with the water and set aside until it becomes gooey and thick. Add the flour, baking powder, salt, sugar, and cocoa in a bowl and mix thoroughly with a fork....

Eggless Dulce de Leche Brownies Preparation time: 15 minutes Cooking time: 30 minutes Makes 8 large brownies Adapted from: David Lebovitz’s A Sweet Life in Paris Ingredients: 3/4 cup of chopped bittersweet or semi sweet chocolate (6 oz / 170gm) 1/2 cup of butter, cut into pieces (8 tbsp) 1/4 cup of cocoa powder 3 tbsp of flaxseed powder / flaxseed meal (or 3 eggs) 1 cup of sugar 1 tsp of vanilla extract 1 cup of all-purpose flour 1/2 cup of any nuts of choice (optional – I used pecans) 3/4 cup of dulce de leche How I Made It: 0....

These days, our neighborhood farmers market is basically like a caponata cooking kit. Mounds of eggplants, tomatoes, and multicolored peppers fill every stall. I’m pretty pleased about it, because this Sicilian vegetable stew is one of my favorite late summer dishes. It’s tangy, briny, and lightly sweet, with a rich, silky texture that’s absolutely irresistible. I first fell in love with caponata years ago on a trip to Italy. Jack and I ordered it as an appetizer with crusty bread and a glass of white wine almost everywhere we went....

Welcome to grilling week! This week, each of the 3 recipes I’m going to post will all involve the grill. The sun is finally shining and we’re getting ready for Memorial Day weekend, so what better time to cook outside? Of course if you don’t have an outdoor grill, you can always use a cast iron grill pan on the stove top. We’re starting this series with one of my favorite things to grill – asparagus!...

So, meet your best friend when it comes to food photography – aperture! Before we go on to learn more about aperture, let’s quickly recap what I shared in the introduction post. Ok, now its time to meet aperture. – If you determine where to place your food and how much light there should be, you are that much closer to clicking great pictures. – Click lots of pictures in different angles and even in different light situations (near window, facing window, on kitchen counter, even under a table lamp) to find out which one works best for you and your camera and even your dish....

– Main purpose: are you going to be kneading a lot of dough in your processor? If so, you need to go for a strong machine that can handle it, with a reliable motor. If you are going to be using it more for processing vegetables, then go with one that has the right kind of attachments for slicing, dicing, shredding, etc. – Budget: food processors come in many different sizes and models so once you have your main purpose sorted, look for options that fit in your budget....

I first made this Greek salad dressing recipe to toss with a traditional Greek Salad, but once I had it on hand, I discovered that it tastes fantastic on so much more! It’s zingy, tangy, and bright – perfect for livening up side salads or making roasted veggies more exciting. The recipe calls for a handful of simple ingredients, so it’s easy to whip up at a moment’s notice. And once you’ve made it, it keeps for up to 5 days in the fridge!...

Have you tried grilled tomatoes? I hadn’t until just recently, instead reaching for veggies like sweet corn, mushrooms, and zucchini whenever I fired up the grill. But a few weeks ago, I brought a bag of bright red romas home from the market. A variety of paste tomatoes, they’re firmer and denser than the heirloom tomatoes that I like to add to salads at this time of year. So, on a night when I was grilling veggie burgers for dinner, I decided to try grilling the tomatoes too....