Baba ganoush (also spelled baba ghanouj or baba ghanoush) is a delicious dip from the Middle East and Mediterranean. It’s made with roasted or charred eggplant, tahini, lemon juice, garlic, olive oil, and spices. My family’s baba ganoush recipe is similar to our hummus recipe, but the base is smoky roasted eggplant instead of chickpeas, which gives baba ganoush its smoky flavor and texture. It’s absolutely delicious, especially with homemade pita bread....
⭐️ Try our easy smoked salmon dip. It’s so delicious and creamy. Wonton wrappers are not just for dumplings anymore. We love creating these fun and easy party appetizers using baked wonton cups as the shell. They’re perfect for a swanky cocktail party, but easy enough for a Sunday snack. How to Bake Wonton Cups It’s really easy to transform store-bought wonton wrappers into mini cups. We’ve done it for shrimp and have even turned them into mini fish tacos....
This easy Greek salad was inspired by the Med Salad over at Noodles and Company. The dressing comes together quickly and is made with Greek yogurt, lemon, garlic, olive oil and a “secret” ingredient: Sriracha hot sauce. For a more authentic Greek salad, take a look at Our Favorite Greek Salad recipe. To make the salad more filling, we add a little cooked pasta, but you could also add baked lemon garlic chicken breast or simply roasted shrimp....
This super versatile lemon garlic chicken marinade is perfect for all cuts of chicken. We’ve been using this marinade for a long time (originally inspired by these delicious lemon chicken thighs). While it’s perfect for chicken, it’s also delicious with pork, fish, and vegetables. We’ve used it in many recipes, including lemon garlic chicken breasts, juicy grilled chicken, and garlic parmesan wings. Key Ingredients Lemon: I use fresh lemon juice and zest....
I’m always happy knowing I’ve got a jar of this ginger stir fry sauce in my fridge. It makes everything taste better! We’ve already used it for this chicken and broccoli stir fry and this incredible veggie stir fry. We’ve been disappointed whenever we’ve tried store-bought stir fry sauces, which is why I love this homemade sauce so much. It’s packed with flavor and truly makes the best stir fries....
I’m so unbelievably over the moon with this authentic homemade teriyaki sauce recipe. It’s so good that I’m actually kicking myself for using the store-bought stuff for so long! I love this easy sauce for my teriyaki chicken recipe, and it’s excellent with shrimp and salmon. You can use it as a marinade or a glaze! For more homemade Asian sauces, try our easy stir fry sauce and this homemade hoisin sauce....
Anyway, this is my kind of sandwich, you guys. It’s immensely versatile and you can have one for breakfast, a snack, at a picnic, served a party, you know? One of those wonderful evening snack recipes that turn out great each time and can show up anywhere and look like its dressed for the occasion. TH and I recently had this sandwich for breakfast. I actually made this the day after attempting the Bombay street-style vegetable sandwiches since I had a bunch of the vegetables left over....
This healthy potato salad recipe is a fresh riff on classic creamy potato salad. Over the last few summers, it’s become a new favorite on our picnic table. It’s just as creamy, savory, and tangy as the traditional kind, but it has a lighter Greek yogurt dressing, no hard boiled eggs, and plenty of veggies tossed in for crunch. It couldn’t be more perfect for potlucks and BBQs, because it tastes best when you make it in advance....
These spicy chicken meatballs are high on my favorites list. The hot honey butter glaze is out of this world, and the meatballs are juicy and extra delicious thanks to a handful of spices. These are inspired by our popular meatball recipe, so you know they will be juicy and super tender, just like the original. For more recipes like this, look at our tender turkey meatballs in a tomato basil sauce or these slow cooker chicken meatballs....
Who else loves pomegranates?! As soon as these vibrant, ruby red fruits appear at the grocery store each fall, Jack and I start eating them like crazy. We can’t get enough of their sweet/tart flavor and their juicy, bursty texture. I sprinkle the seeds over desserts, salads, and even dips, while Jack eats them by the spoonful as a snack! But…how do you cut a pomegranate fruit, anyway? If you’re asking that question right now, you’re not alone....
Take small portions and put into press. Press directly onto idly moulds and steam cook till done. You can sprinkle some grated coconut before steaming, for the added ‘Kerala’ taste. Coconut always does that, doesn’t it? Serve warm with hot potato stew. Potato Stew Recipe for Idiyappam Ingredients: Potatoes – 6, peeled and cubed Coconut milk – 2 cups Onions – 2 Grated ginger – 1 tsp Garlic – 2 cloves Green chillies – 3 Pepper powder – 1 tsp How to Make Potato Stew: Boil the potatoes and keep aside....
Happy St. Paddy’s day! This one came about all because of these silly little shamrock glasses that I was determined to use this year (last year, I forgot). Awhile back, I went through a glassware thrifting phase. I didn’t notice until I got home that these had little shamrocks on them. Bummed about why someone would put shamrocks on such otherwise-cute glasses, I stuck them up on a high high shelf....
It’s Food Matters Project Monday, and this one might be a stretch. This week’s pick was coq au vin, and while I’m surely on board with the vin part, chicken isn’t my thing, and I wasn’t all that inspired to try a vegetarian version of it. Jack and I were out at dinner on Friday night, and he just so happened to order coq au vin (what are the odds?...
It’s Friday, and it’s 5 o’clock somewhere – can we take a moment and cheers to that? These lemon ginger gimlets are the final recipe that I contributed to our Meals for Me & You feature on Anthropologie’s blog. I’m calling them “Gimlets with a Girlfriend” – so go grab your bff and mix these up tonight. Plus, lemon + ginger = “healthy drinking.” A lot has been going on this week so, if it’s alright with you, I’m going to speak in bullet points today....
So, the Indianized version of pasta – Maggi’s Pazzta Masala Penne. I got this from Hypercity in the Inorbit Mall in Hyderabad. I grabbed one pack each of the Cheese Macaroni (which I am yet to try!) and the Masala Penne. The verdict: The package says “cook for 5 mins”. This was obviously not enough. I mean, how many of us really cook the Maggi Noodles for just 2 mins?...
It’s sushi day! You might be wondering – why the heck would you roll sushi at home when it’s so much easier to order it at a restaurant? Because this maki sushi recipe is fun, affordable, and way more fresh than take-out sushi… but the best part is that you can get creative about what you choose to fill your rolls with. No more cucumber-only veggie sushi rolls! These maki sushi rolls are filled with savory roasted shiitake mushrooms, avocado, cucumber, and red cabbage for crunch & color....
What is the Purpose of Marinating Steaks? I used to be a salt and pepper girl when it came to steak. No marinades for me. That was until our friend Richard introduced us to his secret mud-style marinade. This easy steak marinade is loaded with umami and guarantees flavorful, juicy steak. Whether you’re cooking flank steak, skirt or hanger steak, sirloin, or even a New York strip (trust me, it’s fantastic), this marinade will take your steaks to a new level of deliciousness....
PARUPPU RASAM RECIPE Ingredients: Toor dal/tuvar dal – 1/4 cup Tamarind paste – 2 tbsp Rasam Powder – 2 tsp Red chillies – 4 Turmeric – 1/2 tsp Crushed garlic – 8 cloves Water – 1 1/2 cups Instructions: Pressure cook the dal well with turmeric. Once done, mash it well and keep aside. In a little oil, cackle the mustard seeds, add the red chillies and garlic and fry for a minute....
