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A sprinkle of parsley is one of my favorite ways to finish a dish, adding freshness and an appealing fleck of green. But if I really want to kick that same dish up a notch, I’ll sprinkle it with gremolata instead. What Is Gremolata? Gremolata might sound fancy, but really, it’s incredibly simple. An Italian condiment, it consists of chopped parsley mixed with lemon zest and garlic. The combination is zippy, bright, and fresh, making gremolata an easy way to liven up almost any dish....

The salmon is simply grilled — only with salt, pepper and olive oil. That’s okay, though, because we toss nectarines in maple syrup mixed with a pinch of red pepper flakes and grill them. Everything comes together on a bed of couscous with fresh basil and a dollop of goat cheese on top. How to Cook Salmon and Nectarines on the Grill You can grill salmon one of two ways — outside or indoors using a cast iron grill pan....

Have you tried grilled tofu yet? If not, you have to bookmark this recipe! I’ll give you two reasons why: Come on, let’s cook! Do I Need A Tofu Press? The first step in this grilled tofu recipe is pressing the tofu. Whatever you do, don’t skip it! It removes excess water from the tofu, which makes the tofu more cohesive and less likely to fall apart on the grill....

If you’re interested in eating more plant-based recipes, cashew cream will be your new best friend. It’s easy to make, it requires just 6 ingredients, and it’s every bit as rich and creamy as sour or heavy cream. I love to add it to creamy vegan pasta sauces, top it onto baked potatoes, serve it over burrito bowls, and more! My vegan cashew cream recipe uses basic ingredients. Raw cashews make it thick and creamy, water helps it blend, extra-virgin olive oil adds richness, and lemon juice, garlic, and salt give it a bright, tangy flavor....

There are plenty of great reasons to know how to make pumpkin puree at home, even if you can find it in a can. Why make homemade pumpkin puree? So here we go, let’s bake! How to Make Pumpkin Puree First, scoop out the seeds and roast the squash on a baking sheet until fork tender. Once cooled, scoop the flesh from the skin and run it through a food processor until it’s smooth....

This is an easy and healthy recipe for cooking cabbage. If you have never sautéed cabbage before, you need to start. As the cabbage cooks in the pan, it wilts, turns tender, and becomes sweet. Cabbage may sound like a boring side, but this is one of our favorite cabbage recipes to make. We also love roasting cabbage, making fried cabbage, and turning it into sauerkraut. Key Ingredients Cabbage: Cabbage is underrated and is a nutrient powerhouse....

I’ve had a mushroom gravy recipe on my list to make for years. After trying this one, all I can think is, “What took me so long?!” This mushroom gravy is rich, velvety, and packed with savory flavor. It’s totally vegan, but it’ll give any gravy made with meat or butter a run for its money. Every time I make it, I always eat a few spoonfuls straight from the pan....

I wanted to use it the first day of the year (don’t ask me why!) and decided to make waffle batter in it. Waffles are one of my favourite foods of all time and I have owned a waffle iron for a while but don’t make it as often as I’d like. I should though. In fact, I should make waffles for dinner, that’s what I should do. Basic Easy Waffles Recipe Adapted from 3 Many Cooks Makes 6 INGREDIENTS: 1 egg, separated 1 cup buttermilk (I used 1/2 cup homemade yogurt mixed with 1/2 cup water) 1 cup plain flour 2 tbsp sugar (adjust to taste or omit completely) 1/2 tbsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tbsp cooking oil (I used olive oil) INSTRUCTIONS: 1....

These peanut butter chocolate chip cookie bars… where do I even start!? If you make one dessert/snack recipe from this blog, I highly recommend this one! 🙂 There’s a delectable peanut butter chocolate chip cookie dough layer underneath a rich cacao-date-walnut layer. That all sounds fancy, but these peanut butter cookie bars are actually very easy to put together. You won’t be able to stop eating them, and that’s ok!...

Since sharing our easy tahini recipe, we’ve been experimenting with more ways to use tahini. I’ve used it to make homemade hummus and am now obsessed with this easy dairy-free tahini sauce. I keep a jar in my fridge at all times! For more of a salad dressing, see our easy tahini dressing! I love serving this creamy tahini sauce over salad, grain bowls, grilled meats, and roasted veggies. And always serve it next to our homemade falafel and pita bread....

While a regular chana masala is delicious in its simplicity and forms the better part of chana bhatura, I also love this Punjabi chole masala for its depth of flavour. Using black cardamom is key and I highly recommend sourcing it if you don’t have some in your pantry. For the deep colour of chickpeas in this recipe, I use a tea bag when pressure cooking them which adds the colour but none of the flavour in the final dish – trust me....

Other popular breakfast dishes in Kerala include idiyappam, appam, idli, poori, and vegetable upma. INGREDIENTS: 2 cups of puttu flour (see notes) 1/2 cup of warm water (more or less) 1/2 cup of grated coconut 1/2 tsp of salt INSTRUCTIONS: Mix the rice flour and salt well together. Add the water a little at a time and mix with your fingertips. We are looking for a crumbly and moist flour consistency It should hold its shape when pressed between your fist but easily crumble when you press it harder You need to use a steaming apparatus to make puttu and the most common is obviously the puttu maker available exclusively for the purpose....

We don’t really like carrots. Ok, I take that back, we like cake made out of carrots, and we like raw carrots, but both Jack and I grew up with a disdain for cooked carrots. Of course, we only knew them as the mushy baby carrot version. Or worse yet, the mushy baby carrots in the pot roast version. We both have memories of our moms smasing the carrots and boiled potatoes together and pouring gravy on top....

I’ve had cauliflower on the brain lately. Over the last few weeks while everyone was craving chocolate-covered Valentine’s treats, I couldn’t get enough of this salty, sweet roasted goodness. I first had a similar version alongside a salmon dish at Mulberry, a restaurant/wine bar that we frequent. However, since this has been on the menu, we’ve been “frequenting” a little too much. When you go back again and again for the same twenty-seven dollar dish, I figure it’s time to learn how to make it yourself....

When I’m not in the mood to cook (and yes, that happens), our dinner often looks something like this roasted cauliflower salad. While there are a lot of salads on this blog, I probably don’t post as many kale salads as I actually consume. I love them because they’re hearty and filling and are pretty much a blank canvas for any seasonal vegetable. Plus, they’re great to pack away for lunch the next day....

Everyone loves a one-pot meal. Personally, I’m a huge fan of the one-pan meal. Arrange everything onto a baking sheet, have a glass of wine, and let the oven do the work. Start with a good assortment of late summer veggies. (p.s. how cute are those little round squashes?). Chop your eggplant, squash and tomatoes so they’re roughly the same size (about 1-inch pieces). Pile everything onto a baking sheet – this time, it’s ok if things are little crowded....

If you’re looking for an easy way to liven up your weekly meal prep or lunch routine, this sesame ginger dressing is exactly what you need! It’s nutty, savory, and a little sweet, with a refreshing kick from the ginger. Versatile and delicious, it’s the sort of sauce I love to keep on hand in the fridge. It lasts for days, and it will transform the simplest green salad into an irresistible meal....

Serves 2 Ingredients: Tomatoes – 4 Garlic, crushed – 4 cloves White pepper – 2 tbsp Basil leaves – 2 (I used dry basil leaves powder) Salt – to taste Sugar – one pinch Butter – 1 tsp Coriander leaves – for garnishing How I Made It: Puree the tomatoes with salt. Heat a kadai and add the butter. When it has melted, add the garlic, pepper and basil leaves and stir well for 10 seconds....

For years, I struggled with homemade granola bars falling apart. So, I went back to the drawing board and created this easy recipe. These homemade granola bars taste great, are easy to make, and they do not fall apart (see our tips below). This recipe calls for a simple butter and honey base. For a peanut butter base, see this recipe for peanut butter granola bars. Key Ingredients Rolled oats: I use rolled oats to make these granola bars and find that they add to their chewy texture....

Happy Friday! Hold on to your giant fancy hats – the Kentucky Derby® is coming up in a few weeks, so we’ve partnered with 14 Hands Wine (a.k.a. the preferred wine of the Kentucky Derby) to bring you a fresh spring cocktail. What is it? A twist on a traditional mint julep – it’s minty, it’s tangy, and it’s sparkly! The classic mint julep is made with mint, bourbon, simple syrup and crushed ice....