Are you ready to make the best homemade cheese pizza we have ever made? This recipe has become our family’s go-to homemade pizza. It’s super simple and so good! We have lots of pizza recipes on Inspired Taste. Check out our Margherita pizza, this easy flatbread pizza, or if you are looking for homemade dough, this pizza dough. Key Ingredients Dough: I love using my homemade pizza dough recipe, but any store-bought dough will work....
I love this creamy pasta salad (also called macaroni salad). The dressing is so simple and delicious. I keep the sugar level low for this salad and only use a slight drizzle of honey or maple syrup in my creamy dressing, but you can increase this for a sweeter salad. We love pasta salads around here and have a few. For a vinaigrette-based dressing, see this no mayo pasta salad or this orzo pasta salad with a lemon vinaigrette....
Lobster rolls come with a lot of opinions. Mayo, butter, celery, hot, warm, the bun, it goes on. In Maine, you’ll see chilled lobster dressed in mayonnaise, while in Connecticut, it’s common to see the lobster tossed in warm melted butter. These homemade lobster rolls are amazing and made with warm melted butter AND creamy mayonnaise. You might also enjoy our easy shrimp salad or these Maryland crab cakes....
The classic gimlet is traditionally made with gin and Rose’s sweetened lime juice. Since we usually have vodka on hand, we make vodka gimlets instead. They are fresh and delicious! For the best gimlet, try my homemade lime cordial (it’s easy!). Compared to store-bought, it tastes more fresh, zesty, and bright. I’ve shared how to make it in the gimlet recipe below! For more vodka cocktails, see our lemon drop martini or this cosmopolitan cocktail....
Pin Getting the dreaded one-string consistency in sugar syrup for sweets is not my favourite part of sweet making during Diwali. I am okay at it by now and can get it right 99% of the time but it still makes me a bit nervous. The good thing with this pista badam burfi is that even if your sugar syrup is not spot on, there’s a bit more cooking we do once the nuts are added, which should bring it to the right consistency....
This pumpkin French toast is the perfect fall breakfast! It’s crisp and golden brown on the outside, moist and tender in the middle, and packed with pumpkin flavor the whole way through. It’s super easy to make, so you could whip it up on a weekday, but I especially love it on the weekends, when I can sit back, relax, and savor it. Just like it does in baking recipes, pumpkin puree makes a great egg replacer in this recipe, creating a rich, custard-like mixture to coat the thick slices of bread....
This pumpkin pudding is my grown-up version of the pumpkin pie I adored as a kid. Back then, my favorite thing about Thanksgiving was hands down the pumpkin pie. Or, more accurately, the pumpkin pie filling. My sister and I (being the picky eaters that we were) would scoop out the creamy pumpkin middle and leave the shells of our crusts behind. The adults would shake their heads. Sometimes I’d eat the crispy edge piece, but the soggy bottom crust?...
Ribollita, a classic Tuscan soup, is the definition of a delicious meal made with simple ingredients. We’re talking really simple—this flavorful Italian soup was originally a way to stretch leftovers. It was made by reheating bean and vegetable soup and adding day-old bread to thicken it. In fact, ribollita means “reboiled.” My ribollita recipe doesn’t start with leftovers. But in the Italian tradition, it does deliver rich flavor with basic ingredients....
Roasted mushrooms are underrated. Prove me wrong: when you have mushrooms you need to use up in the fridge, is roasting the first way you think to cook them? My guess is not. Many of us are more likely to sauté mushrooms on the stove than roast them in the oven. But as delicious as sautéed mushrooms are, I’d argue that roasted mushrooms are even better. They’re crisp around the edges, meaty in the middle, and packed with savory, umami flavor....
Ok, broccolini vs broccoli. What are your thoughts? As much as I love regular broccoli, I have to say…I’m team broccolini! In fact, it’s one of my favorite vegetables to cook with. I think it’s so pretty, with its bright green florets and long, slender stems. It’s also easy to prepare and incredibly versatile. You can serve it as a side dish or add it to frittatas, pastas, salads, and more....
I can hardly believe it’s November already. Of course that’s because generally it’s warm and sunny here in Austin. Just last week I was trying to explain to my mom (in Chicago) how 80 degrees can indeed feel like fall to us. While we might not have extreme season changes, winter produce is slowly starting to show up. Pears, Pomegranates… I’ll take them all. Today, I’m sharing a few more of my favorite easy ideas for pairing fresh produce with McCormick’s Gourmet Spices....
You may or may not have noticed, but I love salads. I intended to start November off with big hearty Thanksgiving inspiration… but, well, I’m not sure if the thought of mashed potatoes made my jeans feel tighter or if it was all the Christmas cookies I ate last week (don’t ask)… this week I ended up craving soups and, especially, salads. I’m really excited about this salad because it’s so simple yet so delicious with all of its shred-y, crunchy textures....
I’ve made zucchini noodles a whole bunch of times (here and here, to name a few). Zoodles seem to be all the rage, but have you tried “doodles”? Doodles (that’s what I’m calling them) are noodles made out of daikon and they’re awesome. They’ve got a little bit more bite to them than zucchini noodles and I find them to be less watery. I love how they look like rice noodles, yet these noodles are all vegetable....
Panzanella: it’s your excuse to eat bread and call it salad! I’ve veggie’d up the classic tomato-basil panzanella with blistered sweet peppers, tangy pickled onions, and just few torn kale leaves. It all starts with that stale bread that’s sitting on your kitchen counter. In our household of just 2 (people, that is – the dogs are paleo), we have stale bread around pretty often. These were the last bits of a rustic miche round from my favorite bread source, Easy Tiger....
I hope you all had a very merry Christmas! Aside from a short Christmas morning trip to the emergency vet (everyone’s fine, false – yet expensive – alarm) we had a pretty relaxing day. We consumed tons of food, wine, cookies, more wine, and a few extra (unnecessary) rounds of dessert. Pomegranate Salad Recipe Ingredients With New Years right around the corner, the indulgences aren’t over yet… but all the more reason to pack in veggies along the way....
This tagliatelle pasta was inspired by a reader who wrote me to say that this vegetable soup recipe – with its sweet stewed carrots, tomatoes, and other vegetables – would make a delicious rich tomato sauce for pasta. Soon after that, I tried turning that soup into this tagliatelle recipe. We loved it so much that it made it into our first cookbook. So thanks, Rachel! Here it is, hope it was worth the wait!...
Anyway, I made a very humble portion, enough for about 4 serves. While tawa pulao is best eaten hot and fresh, TH loves to pack this in his lunch box since it requires no side dish and he can just carry it along with some raita or even plain curd. Easy! I’ve made this a few times especially when making a more elaborate side dish like this paneer jalfrezi we had with tawa pulao a few weekends ago....
I love how easy these roast potatoes are to make. This recipe delivers perfectly golden-brown, crispy potatoes that will be a hit, whether it’s a Tuesday night or Thanksgiving dinner. Use any type of potato in this recipe, but Yukon Gold’s are my favorite. Key Ingredients Potatoes: I love roasting Yukon Gold potatoes because they get super creamy in the middle, but you can use this roasted potatoes recipe for any potato....
There’s a new poke bowl shop in town called Poke Poke, and we’re just a little obsessed. Jack and I have eaten there at least 2x per week since it opened. In fact, we’ve just returned from eating lunch there. We might be late to jump on the poke trend, but there’s something so crave-able about these sort of deconstructed sushi bowls. Please tell me that we’re not the only ones that get hooked on the same type of food for weeks on end?...
All 12 Healthy and Easy Breakfast Recipes Easy Whole Wheat Pancakes: Whole wheat flour is an excellent source of fiber. Click the image below to see how to make whole wheat pancakes that are light, fluffy and delicious. Yield: 4 Servings, 370 calories per serving Healthy 5-Minute Banana Smoothie: Perfect for breakfast, an afternoon snack or for kids. You can even make this ahead of time, freeze it and save for later....
