If you asked everyone in Austin where they get their favorite breakfast tacos, you’d get a different answer from every person. Austinites have opinions about breakfast tacos like Chicagoans have opinions about pizza. When I lived in Austin, I ate more breakfast tacos than I could ever begin to count. Most I loved (some I didn’t), but after sampling them all over town, I learned that my favorite place to get breakfast tacos…is at home....
I thought I had used the recipe from Dakshin by Chandra Padmanabhan – a fabulous vegetarian cookbook for South Indian recipes, btw (buy in US or India) – but looks like I took some inspiration from her recipe and then used my own variations. I am sounding a bit clueless because I share recipes here about 2-3 months after cooking them so often forget making it. But don’t worry, before I share anything, I make sure the recipe is complete :)....
And soup season continues! It might not be snowing here, but the fact that it’s been 80 degrees outside doesn’t stop me from craving big pots of stewy vegetables. Plus I just love having the leftovers around for lunch all week. They get better on the second day, and even better on the third day. This stew has pretty much all of my favorites: hearty butternut squash, quinoa & kale....
Her mug, now that was a story in itself. Hers was a plain white melamin mug that she had tried to customize at various stages in her life. When she was 13, she tried to use fabric paint and draw hearts all over it. The paint washed off leaving faint stains of pink. Clearly, fabric paint was only meant for fabrics! At 16, she came across some particular type of goo in tubes that supposedly stuck to wood, ceramic and glass....
There are tons of resources online for making macarons. Like experts would tell you, its not only about the recipe (although that definitely matters too), its more about the technique and the science behind it. My notes below combine the wisdom of all the sites and videos I referred. Hopefully you find it useful. Chocolate Macarons Recipe Adapted from David Lebovitz Makes about 15-18 filled macarons For Macaron Batter 1 cup (100 gr) powdered sugar ½ cup powdered almonds (about 2 ounces, 50gm) 3 tablespoons (25 gr) unsweetened cocoa powder 2 large egg whites, at room temperature 5 tablespoons (65 gr) granulated sugar 1/2 tsp vanilla essence For Filling: I used store-bought hazelnut spread to fill my chocolate macarons because I didn’t want to stress over making the filling too, but go ahead and Google up some macaron filling recipes, I am sure there are tons out there, some interesting flavour combinations too....
Let me start by saying that mint chocolate chip has never been my top choice. It’s always been my sister’s favorite, I was more of a cookies & cream kind of girl. But this blog makes me try things I might have otherwise not… For example, I bought turnips the other day at the farmers market just because they looked cute. When I saw this green mug, I craved just one thing: Mint ice cream....
These corn fritters are the latest addition to my summer recipe rotation. Fresh sweet corn made its first appearance at our farmers market this week. I was so excited to see it that I bought as many ears of corn as I could carry. After making my favorite corn salad and corn on the cob, I tested out these corn fritters, and they immediately had me hooked. I’ll be making them on repeat for the rest of the summer!...
Watch the Video “Cheesy” Creamy Cashew Dip Vegans and non-vegans love this creamy dip. With a minute or so in a blender, cashews transform into a smooth and creamy sauce (called cashew cream). You can turn this creamy base into various things like cashew butter, vegan cheese sauce (Alfredo sauce), cashew yogurt, and this queso-inspired dip. More: For our traditional queso made with cheese, see this recipe for homemade queso....
Happy (almost) Labor Day weekend! If you’re still looking for a really fun, delicious, and healthy(-ish!) main dish for your cookouts this weekend, this Cauliflower Po’ Boy Sandwich is just the thing for you! What is a po boy? A traditional sandwich from New Orleans, a po’ boy is typically served on French bread and stuffed with roast beef or fried seafood, oftentimes shrimp. A slather of creamy remoulade sauce ties the whole thing together....
When I opened our CSA box last week and found jumbles of multicolored cherry tomatoes inside, I knew I had to make this cucumber tomato salad. Sometimes, I plan recipes months ahead of time. Green bean casserole for Thanksgiving, deviled eggs for Easter. But this cucumber tomato salad recipe was something I couldn’t plan in advance. It rose out of those particular tomatoes and my particular craving for a flavorful summer salad that would show them off at their best....
I wish we could say that we made this to give as a gift (this would be a great gift) or to have on hand when friends come over (it would be great for that, too), but we really only made this so I could have it in the house. You really can’t go wrong with chocolate bark, it’s easy and so customizable. This one combines salty pretzels with a dark chocolate, it’s such a great combination....
One of my favorite meals is scrambled eggs. I love them so much, and these dill scrambled eggs are one of my favorite ways to make them. I also love creamy scrambled eggs, and thanks to culinary school, I have the perfect method for making them. For this delicious recipe, you need five ingredients: eggs, butter (or olive oil), fresh dill, salt, and a little bit of cheese. They are incredible!...
A little bit ago, we shared how we make buffalo wing sauce. Just three ingredients and it can sit in your fridge for weeks — here’s the buffalo sauce if you want to take a quick look. Since sharing it, we’ve kept a constant supply of buffalo wing sauce in the fridge, which is why this easy (and pretty healthy) buffalo chicken rice bowl was born. How to Make Buffalo Chicken Rice Bowls The base of the bowl is brown rice....
You could call this my shortcut ragu. I use store-bought sauce but add a few smart ingredients to make it taste more homemade. I also use ground chicken for this recipe, which keeps the cooking time low. I make this recipe once a month (the whole family loves it). For more easy dinner recipes with ground chicken, see these incredible chicken lettuce wraps or this easy white chicken chili!...
It’s no secret that I love gazpacho. Over the years, I’ve shared a gazpacho recipe with watermelon, one with corn, another with carrots, and still another with tangy tomatillos. What can I say? On a hot summer day, there’s no better way to cool off than with cold soup. If you’re not familiar with gazpacho, it’s a chilled soup that originated in Andalucía, Spain. Traditional recipes call for tomatoes, cucumbers, bell peppers, garlic, olive oil, vinegar, and bread, which thickens the soup....
Our original banana bread inspires this healthy banana bread recipe. This version keeps all the deliciousness of the original but with a few smart swaps to reduce calories, sugar, and fat. We’ve even added whole wheat flour for an extra boost of fiber. This lighter banana bread is super moist, dense, and really delicious. For more banana recipes, see our banana muffins or these healthy banana blueberry muffins. Key Ingredients Bananas: For the best healthy banana bread, use very ripe bananas....
How to Make Gnocchi with Ricotta Cheese I’m thrilled to share this easy ricotta gnocchi recipe with you! We’ve talked about it for months and made it countless times. It has become one of our absolute favorite go-to recipes. Trust me. It’s incredibly easy to make. The gnocchi dough comes together in less than 15 minutes, making it quick and hassle-free. To prepare ricotta gnocchi, we combine lemon zest, parmesan cheese, an egg, and ricotta cheese with flour in a large bowl....
This is a simple and quick recipe for ghee rice that doesn’t need much ingredients. Its totally flexible and you can customize it with whatever spices you want or what’s available in your pantry. Ingredients for Ghee Rice: Basmati Rice – 1 cup Ghee – 2 tbsp Chopped onion – 1 small Cardamom – 3 Cloves – 3 Peppercorns – 1 tsp Ginger garlic paste – 1 tsp (optional) Coriander/cilantro leaves – a bunch How to make Ghee Rice:...
Way back before Love and Lemons began, when I was first learning about seasonal vegetable cooking, grilled eggplant was one of my favorite things to make. Jack and I would visit farms near Austin, where we lived at the time, and come home with armfuls of summer veggies like zucchini and eggplant. We’d get the grill pan nice and hot (this was before we had an outdoor grill), and cook everything until it was tender and perfectly charred....
