I took pretty detailed pictures and had to cut short a few to make the length of this post reasonable. It may seem like a lot more work than it actually is because this egg biryani has many pieces that finally come together into a single dish. Don’t let that deter you. You can do a bunch of stuff simultaneously and I have written the order in which I cooked....
Depending on where you live, it may or may not be quite soup weather yet. The temps are cooling off over here in the midwest, but to be honest, I’d eat soup even if it was one hundred degrees out (and I used to in Austin!). I love soup anytime and all the time! I love making it, I love eating it… I also love how it yields lots of leftovers that are almost always better the second or third day after flavors have had the chance to fully develop....
I have a confession to make: I’m obsessed with feta cheese. Growing up, my mom used to make spanakopita, (carefully wrapped phillo dough triangles stuffed with spinach and feta), every year for my birthday – it was my favorite thing and that tangy creamy flavor is still one of my fondest food memories. Of course, that’s a lot of work to do for every day meals, so nowadays I get my feta fix on salads....
The simple cake batter is flavored with vanilla and lime, giving it a lovely tropical flavor that works so well with the fresh pineapple and brown sugar. I love this pineapple cake so much and cannot wait for you to try it! For more cake recipes with fruit added to the batter, see our fresh strawberry cake or this lemon blueberry cake! Key Ingredients Pineapple: For the best flavor, I love using fresh pineapple....
I don’t know how it happened. Just yesterday it was July and here we are, it’s almost Christmas. In the spirit of the holidays, I thought I’d share a few healthy-but-not-too-healthy recipe ideas. These are some cheery favorites, organized into 3 simple menus for various types of holiday gatherings: Party Food (pictured above): Vegan Kale & Artichoke Dip Minty Pomegranate Spritzer (my go-to holiday cocktail!) Curried Avocado Chickpea Salad Sliders Cranberry Pistachio Chocolate Bark...
There’s no shortage of chickpea recipes on Inspired Taste. We’ve shown you how to cook chickpeas from scratch, make the best hummus, add them to salads, and more. And today, we’re sharing another of our favorites: these crispy honey roasted chickpeas! Roasted chickpeas are easy to make, and you can adapt the recipe to your favorite flavors. Our recipe below uses honey and sea salt for a sweet and salty snack, but feel free to change things up to match your favorite flavors!...
Do you have a favorite whole grain? I love everything from millet to quinoa, but if I had to choose one, I think it would be farro. It’s hearty and wholesome, with an amazing chewy texture and nutty flavor. I enjoy it all year long, but it really becomes one of my kitchen staples in the fall. Its toasty flavor is delicious with fall produce like squash, apples, and kale, and cozy herbs like sage, rosemary, and thyme are its natural companions....
Did you know that you can make veggie noodles out of cucumber, carrots, kohlrabi, and more? We’ve all heard of zucchini noodles by now, but lots of other vegetables can transform into curly, colorful noodles too! Making these veggie noodles is one of my favorite summer cooking projects. It doesn’t require the stove or the oven, so unlike baking, it won’t heat up the whole house. It’s also a great way to showcase peak-season summer produce....
Happy Monday! I wanted to start this section to recap what we did over the weekend… places we went, things we did, interesting things we ate, etc. Although I’m thinking I may have overestimated how exciting our lives are because this weekend we didn’t go anywhere or do much of anything. Jack worked… we cooked… we ate… (we drank)… we ate some more. Turns out if you want to go to any good restaurant the Saturday before Valentines’ day, you should plan that sometime before 8pm when you’re hungry and ready to go....
So, you roasted a bunch of tomatoes after Monday’s post. Now what do you do with them? Make linguine pasta, of course! This linguine recipe has been one of our favorite dinners this summer. Along with finely diced roasted lemon, the tomatoes infuse the tangles of linguine noodles with rich, savory flavor. These little guys pack such a punch that all you need is a little cheese, a handful of herbs, and a drizzle of olive oil to perfect this simple, yet elevated, linguine recipe....
Aaaaand the gifts continue! T-minus 6 days until the book is out and today we’re giving away aprons! 12 lucky readers will win a Love & Lemons apron – pre-order your copy of the book now and fill out THIS FORM to enter! This is our last pre-order gift, so be sure to get your copy and enter before April 1st! If you’ve already pre-ordered, feel free to enter the giveaway, just be sure to fill out the form....
I have also been planning to make paneer at home (update: I made paneer at home!) one of these days. But my lazy self found that Mustafa Stores in Singapore stores paneer (among everything else under the sun!) so I am happily buying and stocking up on frozen Amul Paneer cubes. Anyway, I have the recipe below, the way I modified it but I have stuck to it pretty much entirely....
Ever since our first trip to Japan, I’ve been obsessed with matcha. Matcha ice cream, matcha doughnuts, matcha smoothies… I love them all, but my favorite way to enjoy matcha is in a creamy matcha latte. The slightly bitter matcha flavor mixes with (in this case) coconut milk to create a perfect creamy flavor balance. Often times, coffee shop matcha lattes are too sweet, which is why I prefer to make my matcha latte at home!...
I don’t know about you, but I’ve spent a lot of time trying to get quinoa to stick together to form cohesive patties. With eggs, without eggs… I’ve made countless variations, some more successful than others, but now I have just one word: millet. What is millet? If you’ve never cooked millet before, you’re going to love it. One of my favorite grains, millet has a delicious nutty flavor and versatile texture....
Break out your stock pot! This mushroom broth recipe is too good to miss. Made with a mix of fresh and dried mushrooms, it tastes unlike any other vegetable broth that you might make or buy at the store. It’s rich, earthy, and umami. Add it to risottos, soups, sauces, and more for delicious depth of flavor! I like to think of this mushroom broth as my winter vegetable broth, because it lends itself so well to the rich, savory dishes that I crave at this time of year....
Onam is always a nostalgic time for me because Kerala is at its best then. There’s the smell of fresh coconut oil being heated for all the banana chips, banana leaves gleaming in the sun, the rains just checked and the heat manageable, flowers everywhere and athappoo designs being planned, women walking around in the traditional Kerala set sari days before and after the day, school vacation after first term… I could go on....
We’re calling this pork tenderloin with apples a vintage Inspired Taste recipe, originally shared in 2013. Since then, it’s become a favorite among home cooks and has been shared countless times on websites across the internet. I see why! It is genuinely such a thoughtful and delicious recipe. For more easy pork recipes, see our apple stuffed pork chops, this pork tenderloin with peppers, and these highly-rated skillet pork chops!...
From the moment I made lemon curd in culinary school, I knew a version would be making its way onto our blog. Lemon curd is a genius combination of butter, sugar and fresh lemon — both the juice and zest. It’s tart, creamy and sweet all at the same time. I love it smeared onto toast in the morning, but it also makes an excellent tart filling. In the recipe below, we’ve swapped lemon for lime to make lime curd....
The next time you’re craving a pumpkin spice latte, save yourself a trip to a coffee shop, and make this recipe at home! By October, I always feel like I should share some kind of pumpkin-y treat on the blog, and this year, I thought a homemade version of the Starbucks pumpkin spice latte would be fun. I know it’s a bit of a fall cliché at this point, so I was surprised by how much I ended up loving this recipe....
Warning: these are highly addictive and way too easy to make. I’ve been meaning to post these for awhile… the problem is that every time I’ve made them we just eat them. There’s a lot of restraint involved in taking pictures of food. These are inspired by one of my favorite treats – those raspberry bars at Whole Foods (the super delicious buttery ones). My version here uses coconut oil and walnuts which makes them a tad healthier although they’re still pretty indulgent....
