Is there anything better than creamy, nutty, velvety homemade hummus? I don’t think so, which is why I make this hummus recipe nearly every week. I’ve shared many hummus variations over the years (including 4 in my first cookbook!), but this recipe is the one I make most often. It’s a classic version of the Middle Eastern chickpea dip, with garbanzo beans and tahini as the key ingredients. The recipe is super simple to make....
These blueberry pancakes are perfect for lazy Saturdays! They’re fluffy, golden brown, and easy to make with basic pantry ingredients. But best of all, they’re bursting with juicy berries. With 2 full cups of blueberries in the recipe, you get one in every bite. Douse your stack with a quick blueberry compote for even more blueberry goodness, or stick to classic fixings like butter and maple syrup. No matter which toppings you pick, you’ll love these blueberry pancakes....
These easy oat bowls are the perfect breakfast if you love eating oatmeal in the morning but don’t have time to cook before you head out the door. The base consists of whole rolled oats soaked in almond milk overnight with a dash of maple syrup. In the morning, the oats are soft, sweet, and lightly creamy, and they have a porridge-like consistency that’s satisfying to eat. Try one of the four variations as written below, or dress up the base recipe with whatever toppings you like!...
Anyway, less about me and more about the Vindaloo. It’s an Indian adaptation from a Portuguese dish originally made with wine. Most popular in Goa, Vindaloo is meant to be a dish with meat, usually pork or lamb. Lots of Indian restaurants outside India serve this dish with an addition of potatoes and marked spicy. Since the Vindaloo has evolved so much and become so Indianised anyway, why not a vegetarian version of Vindaloo, eh?...
If we’re getting technical, this broccoli pesto isn’t really a pesto at all. It’s missing one of the key ingredients that makes pesto, pesto: nuts! Pine nuts are a signature ingredient in traditional basil pesto, thickening it and adding nutty richness. Though I often swap them for pepitas, walnuts, hemp seeds, etc., I typically make pesto with some sort of nut or seed. But in this recipe, the broccoli steps in for the nuts....
My mom loves to clip articles. Newspaper clippings, magazine clippings, stories, recipes – sometimes they come in the mail, sometimes she saves them up for a visit. A couple of years ago she brought me a recipe for a couscous salad clipped from Edible Michiana that was similar to this one. We made it, loved it… then later I lost it. But I could never get this sweet & savory flavor combo out of my mind so I’ve been making versions of it ever since....
Today, we’re making chimichurri out of carrot greens! I don’t know who ever spread the idea that vibrant carrot tops should be tossed. They’re edible and delicious, so let’s start using them! This carrot tops recipe comes with a cute little backstory. A few years ago, Jack and I spent some time in Argentina, where I fell in love with chimichurri sauce. Upon returning home, I couldn’t find a recipe that tasted just like the bright, smoky chimichurri we had there....
Pop the champagne (vinaigrette)! This bright, citrusy salad dressing has become one of my favorites lately, and I think you need it in your back pocket too. Let me tell you why I love it. Compared to its more assertive cousins (say, balsamic or white wine vinegar), champagne vinegar has a quieter, more delicate flavor. As a result, this champagne vinaigrette is ideal for drizzling over the tender lettuces, herbs, and other greens that are in season at this time of year....
Not too long ago, we shared our take on buffalo chicken inspired pizza and family-friendly buffalo chicken stuffed shells. We’ve even shared how to make homemade three-ingredient buffalo wing sauce. They were (and still are) a huge hit. Thankfully, we’ve found another good excuse to indulge in buffalo chicken — this cheesy buffalo chicken dip recipe. How to Make Chicken Dip Inspired By Buffalo Chicken Wings This is slightly different to many of the buffalo chicken dips shared on other websites....
I make Gobi Manchurian quite often but paneer usually gets made into Palak Paneer or Paneer Butter Masala and hardly ever an Indo-Chinese recipe, that too an appetizer. But it happened on the last day in our previous apartment. I was clearing out the fridge and realised I have a few cubes of paneer left which had to be made into something real soon or they’d die. No self-respecting Indian can kill paneer, trust me!...
When I was growing up, I ate chocolate chip muffins for breakfast nearly every morning. They were one of my mom’s specialties – moist, tender, and lightly sweet. Served warm, with a cold glass of milk to drink, they were an unbeatable way to start the day. These days, I prefer coffee or tea to milk, but I still savor a chocolate chip muffin whenever I get the chance. Lately, “whenever I get the chance” has been pretty much all the time, because I’ve been baking this chocolate chip muffin recipe on repeat....
Anyway, I got a pack of it in the Indian store and immediately grabbed it, thinking I will try what my mom normally makes with it – an avial or a in a tangy gravy with ground coconut and tomatoes. In the end, I ended up making a quick stir fry of it with elephant yam (chena). The combination turned out to be a winner and we loved it! Pin Clustered Beans Indian-Style with Yam Ingredients:Cluster beans – 2 cups, cut into 1″ piecesYam – 1 cup, cubedCoconut – 4 tbsp, grated (optional)Chopped garlic – 2 tspShallots – 4Coriander powder – 1/2 tspJeera powder – 1/2 tspChilli powder – 1/2 tspSalt – to tasteCoconut oil – 2 tsp How I Made It:...
I love a good champagne cocktail, and this one, inspired by a cosmo with cranberry juice and vodka, is so delicious. It’s easy to make for one or a crowd, and I am pretty convinced that it will make just about anyone happy! For more bubbly cocktails with champagne, see our kir royale, classic mimosa, and this St. Germain cocktail. Key Ingredients Champagne: I use chilled, dry sparkling wine in my cocktails....
This carrot ginger dressing is bold, punchy, and incredibly versatile. You’ll love it on salads, roasted veggies, grilled meats, and more! This recipe is inspired by the gingery dressings found in Japanese steakhouses (especially in the US) but with an extra gingery kick. It’s so easy to make at home. Just toss everything into a blender and blend until smooth. Key Ingredients Ginger: I love the fresh ginger punch in this dressing....
I grew up on egg salad sandwiches (with a few tuna salad sandwiches thrown in!). This recipe is inspired by my Mom, who truly makes the best egg salad! Once you have hard boiled eggs, you can make this easy salad in 5 minutes. It also lasts in the fridge for up to 4 days. For more easy salads like this one, try our herb chicken salad or this smashed chickpea salad sandwiches....
How to Make Butternut Squash Soup This is a simple recipe and is just perfect for chilly days. By roasting the squash cut in half, we cut down on hands-on time. The squash happily roasts away in the oven and becomes sweet and tender. The ingredient list is simple and pretty short. We will need a squash, garlic, and fresh herbs. I love thyme, but rosemary and sage are also really lovely in this soup....
I genuinely love this roasted salsa and am always happy when we’ve made it. It’s absolutely delicious and easy to dial in the spice level, depending on how spicy you like things. This recipe is inspired by our roasted tomatillo salsa, which has received so many happy reviews. There has been so much positive feedback for it that we decided to try the same recipe but use red tomatoes instead of tomatillos....
It’s been snack time around here lately. I don’t know if it’s because spring is in the air, or because our schedules have been irregular lately, but we seem to have traded regular meals for snacky meals. Here are two variations that we’ve recently called dinner… best served with wine and maybe a light soup or salad. The snacking continued with the leftovers. The next morning I baked a tortilla until crispy, and topped it with edamame hummus and a fried egg....
I have to say that my favorite part about Christmas is wrapping the gifts. When I was in college in Chicago, I had a part time job wrapping gifts at the infamous Marshall Fields on State Street. Their gift wrap room was full of rolls of beautiful wrap, ribbon, and bows – it was a small haven from the holiday chaos that was happening everywhere else outside in the city....
Moral of the story: grab the white table the moment you see it because by the time you consider it and decide, it may be too late. Happy clicking on white! ** Coming up: a post dedicated to my oven which is another topic I get the most emails on. Looks like nobody is really reading my recipes eh? Ok, kidding 😀
