These are the best waffles we have ever made at home. I often find waffles too dense and eggy, but not these. These are light on their feet. Our waffle recipe makes 4 thinner waffles (like in the photos) or 2 to 3 thick, Belgian-style waffles. It is also easy to double the recipe, so if you need to serve more people, you can. Key Ingredients Flour: I use all-purpose flour in this recipe....
This egg bites recipe is the best grab-and-go breakfast! The egg bites keep well in the fridge for a couple of days (and longer in the freezer), so they’re great for meal prep. Plus, they’re packed with protein and flavorful veggies for an energizing start to the morning. The recipe is loosely inspired by the famous bacon and Gruyère Starbucks egg bites. They’re known for their velvety texture, which Starbucks says comes from cooking them using the French sous vide technique....
I keep a food journal when we travel. It’s nothing fancy, just a little book that isn’t my iPhone. There are no pictures or charming doodles… there aren’t really even sentences, just scribbles of ingredients and descriptions of what we ate and where. Some dishes, I’ll try to recreate at home, but not all of them. The chosen few that make it into my kitchen come down to a few criteria: how badly I crave something, the ability to decipher my chicken-scratch handwriting, and the availability of similar ingredients....
You can buy pumpkin pie spice, but since you probably already have everything you need to make it, there’s no need! My essential blend is perfect for pumpkin pie, pumpkin spice lattes, pumpkin pancakes, and more! I use this blend whenever a recipe calls for pumpkin pie spice or as a substitute for cinnamon. It’s perfect for muffins, cakes, cookies, and many of your favorite fall recipes and holiday recipes!...
For me, there’s almost nothing more nostalgic than French onion dip and ridged potato chips. They take me right back to the holiday parties of my childhood, where store bought tubs of French onion dip had a permanent spot on the snack table. When my sister and I were growing up, my mom always served us healthy, homemade food, so that French onion dip was a real treat. I’d shovel down as much of it as I could, relishing every bite of the creamy dip with the salty chips....
I’ll never turn down fresh spring rolls with peanut sauce for dipping, but they especially hit the spot on hot summer days. Served cold or at room temperature, they’re cooling and refreshing, stuffed with noodles, tofu, veggies, and fragrant herbs. The sweet and savory dipping sauce takes them over the top. I’ve ordered fresh Vietnamese spring rolls countless times at restaurants, but if I think to snag a pack of rice paper wrappers at the store, I make my own at home....
Hi everyone, Jack here again. Super Bowl Sunday is right around the corner and you know what that means? Dip! Even though I’m not traditionally in love with avocado, I love the way Jeanine makes guacamole, and plus, nothing says “go team” like go-ji, right? Right? Now you may be thinking “oh, Jeanine has Jack writing this because he’s a football man or something.” Well, I have to admit, team sports are not my thing....
This blog is nothing if not seasonal, so let’s celebrate the holiday where rabbits lay the most delicious eggs – Easter! In all seriousness, this holiday means two things to me – brunch with family & friends and the start of berry season (yay!). So I’ve picked out a few recipes you could serve at an Easter brunch, and a few that are less Easter-y and just scream spring me to me (I’m looking at you, Sunshine Chia Bowls)....
Happy holiday weekend! If you’re hosting a cookout this Labor Day weekend, here are a few simple (yet super delicious!) veggie recipe ideas. And if you’re attending a cookout this weekend – well, it’s always good to be a bringer especially if you’re the one with the special food requirements. (Who me?) Ok, let’s get started – first we’re going to load up some skewers. (Actually, first, we’re going to make some margaritas)....
Let’s talk buffalo sauce! This famous wing sauce is rich, tangy, and spicy. I recently tested out a homemade version for this buffalo cauliflower recipe, and I love the bold flavor so much that I’ve been using it in other ways too. As a dip for sweet potato fries or air fryer French fries, slathered on a black bean burger… If you love punchy flavors and lots of heat, then I think you’ll go nuts for this buffalo sauce recipe....
Here’s the good news: perfect hard boiled eggs are easy to make. …And the bad news: so are less-than-perfect ones. I don’t know about you, but I’ve certainly cooked my fair share of the latter. When you try to peel away the shell, half the whites come along with it, or when you cut it open, the yolk is slightly green instead of brilliant yellow. Pretty disappointing, if you ask me....
How to Prepare Banana Stem for Cooking The outer layer of the stem is usually removed when you buy it from vegetable stores. But, it’s good to strip off one more layer before using, unless your banana stem is super fresh. Mine wasn’t that fresh so I did that. Cut the banana stem into thin discs, gently. As you do this, you will notice fibres refusing to let the discs go from the larger chunk....
The menu is quite extensive and since they are known for their chaat, we decided to start with that. Pin The Aloo Tikki Chaat. It was okay, I wouldn’t rave about it. The pani puri was quite good. It came in a pretty platter and the sweet chutney and paani came separate. There are 8 puris in a platter and was quite good for sharing. *Excuse the dirty table, that’s what happens when 18 Indians see pani puri after weeks and one of them wants to take a picture....
This mango salad recipe is everything I want in a summer side dish. It has a short list of fresh ingredients, you can toss it together in 20 minutes, and it’s sooo bright and refreshing. I love the variety of textures and flavors in this dish. The mango is sweet and slippery, and when you bite into it, it’s almost creamy. I accent it with crisp bell peppers and red onion, plus jalapeños for a kick of heat....
Now do you need more reasons to start ‘cooking’ up recipes with this wonder fruit also known as ‘fruit of the angels?’. Papaya Burfi Ingredients: Grated ripe papaya – 1 cup Coconut – 1 cup Sugar – 1/2 cup, adjust according to taste Milk powder – 2 tbsp Cardamom powder – a pinch Ghee – 4 tbsp How to Make Papaya Burfi: Heat ghee in a kadai and add the grated papaya....
This post is in partnership with Google Home. There’s a vegan restaurant that we love in Chicago called The Chicago Diner. Jack and I make it a point to stop there nearly every time we’re in town. The food is really good, but the thing to get there is the vegan milkshake – the peanut butter chocolate chip cookie dough milkshake to be exact. And yes, it’s as decadent as it sounds....
I’m beyond excited to finally share my favorite homemade banana pudding recipe with you! Richard helped us with this one, and I love how it turned out. It’s creamy, rich, and not too sweet! It’s made almost entirely from scratch and has the most delicious homemade vanilla pudding I’ve tried. (The secret is the butter at the end!). For another banana dessert, try our banana cream pie! Key Ingredients Bananas: Use ripe, firm bananas for this....
Homemade pesto tastes so much better than store-bought jars. It’s also so easy to make and screams summer! With our recipe, you’ll have homemade basil pesto in minutes. We use pesto a lot in our kitchen, and I bet you will, too, once you know how to make it! It’s incredible tossed with pasta, stirred into mashed potatoes, tossed with roasted veggies, and spread onto bread for sandwiches. Key Ingredients Basil: For the best basil pesto, I recommend using fresh basil....
How pretty is this rice salad? If you’re looking for an easy holiday side dish that doesn’t skimp on flavor, this recipe is just the thing for you. It’s simple, you can prep it ahead of time, and it’s richly flavorful. A spiced citrus dressing coats the hearty rice, nuts add crunch, and herbs give it fresh, aromatic flavor. Last but not least, a sprinkle of pomegranate arils takes it over the top!...
These may be portobello mushroom tacos, but secretly, they’re all about the sauce. It’s a vegan riff on ranch dressing made with cashews, roasted jalapeños, and cucumber, and it’s so good that I have a hard time not eating it all with a spoon! However, resisting it long enough to top it onto these mushroom tacos is totally worth the wait. Cool, creamy, spicy, and bright, it perfectly accents the tangy, meaty grilled mushrooms and fresh garnishes in this recipe....
