This romesco sauce recipe is one of my favorite things to make in summer. After Jack and I visited Barcelona for the first time, I made all kinds of Spanish food at home – paella, Spanish tortillas, espinacas con garbanzos. I loved them all, but romesco sauce is the one Spanish dish that I’ve continued to make again and again. Its bold sweet and smoky flavor instantly reminds me of Spain....
How to Make Salsa with Pineapple This salsa is simple to make and comes together quickly. You will need a ripe pineapple (check below for our tips on choosing them) and a ripe avocado. We like everything to be cut pretty small. For the pineapple, you will need to peel and remove the core. When you cut pineapples, start by removing each end. Then, use your knife to cut away it’s skin/peel – just follow the pineapple’s curve from top to bottom....
If I’m not eating summer strawberries straight out of the carton, I’m using them to make this strawberry compote recipe. It calls for just 4 ingredients, cooks up in 20 minutes, and tastes so good that I could eat half a batch straight off a spoon. This strawberry compote is lightly sweet, bright with lemon, and bursting with fresh strawberry flavor. It’s thick enough to spread on toast like jam, but it also makes a great topping for ice cream, pancakes, waffles, and Greek yogurt…the possibilities here are endless....
This strawberry tart recipe comes from the Sweet Laurel cookbook by Laurel Gallucci and Claire Thomas. I know you will absolutely love this book – there are SO many amazing allergen-free baking recipes (many are vegan as well). In addition to this simple strawberry tart, there are cakes, cookies, bars, pies, muffins, quick breads, and pop tarts. Each recipe is more decadent than the one before it, yet they all have short ingredient lists and simple instructions....
Every so often, I get on these mean green daily smoothie kicks that, in all honesty, can get a little TOO green over time. The kick starts with delicious well-balanced smoothies, but as the days go on, I start cutting corners. I add too much liquid so that the blender will blend fast, leaving me with a watery smoothie. And speaking of water, that’s what I use when I run out of almond milk....
Is it Saturday yet? I’ve been on the biggest breakfast kick and lately fruit-filled smoothies, muffins, and waffles are all I’ve been able to think about. I just finished eating a blueberry version of these muffins and now I’m sitting here daydreaming about what I might bake up this weekend. Since sweet breakfasts can get unhealthy really quickly, I’ve rounded up some of my favorite lighter morning treats. I hope you enjoy these as much as I do!...
So now let’s check out how to make Thakkali Kuzhambu using this easy recipe from Arch. Now onto the Tomato Saar Recipe. Thakkali Kuzhambu | Tomato Saar Recipe Serves 4 Recipe source: Arch Ingredients: 4 ripe tomatoes 3-4 green chillies 1 cup grated coconut A few curry leaves 1 red chilli 1/2 tsp mustard seeds A pinch of hing / asafoetida 1.5 tsp salt 2 tbsp grated jaggery How to make Thakkali Kuzhambu:...
Vegetarian lasagna was the first big dinner I learned how to make. When I was in college, a vegetable lasagna would always be the main event when I cooked a meal for a group. Fast forward to now, and I still like to make one when I’m serving a crowd, especially around the holidays. A veggie lasagna is comforting, flavorful, and great for making ahead. Plus, who doesn’t love to swap stories at the table over red sauce and pasta?...
It’s no secret that I haven’t been a huge fan of oatmeal. See, every morning in college, I cooked instant oats for breakfast. They were cheap, quick, and they filled me up, but after years of eating them day after day, I got sick of their mushy texture and bland taste. I thought that nothing could convince me to try oatmeal again, until I saw the Porridge section of Amy Chaplin’s new book, Whole Food Cooking Every Day....
We use what we like to call our “fake out” caramel sauce since it technically isn’t a caramel sauce, but it is pretty darn close and takes a lot less time. I suppose the “Foster” part of this is a play on words too, considering there aren’t any flames involved (not that you couldn’t light a candle for fun). By the way, if bananas aren’t your thing, try strawberries and blueberries instead....
A few weeks ago I threw this simple, fun Friday night wine party. Here in Austin, it was the first day of fall (read: the first day that the temps dropped below 90 degrees)… I invited some of my closest friends, served up some fall-inspired appetizers and (to keep things easy!) opened up a few boxes of Bota Box wines. Here was my menu: – Roasted Butternut Squash Crostini w/ Sage – Assorted Cheese Platter – Pumpkin Hummus (recipe below)...
I’m hoping you’re not tomato-ed out yet! Today, I want to share a little info & inspiration about a few heirloom tomato varieties. (These are the ones I used in last week’s salad). They have such fun names, don’t they? And for more recipe ideas, check out the Whole Foods heirloom tomato pinboard that I’ve been pinning to over the last few weeks: image sources: midwest living / mission delectable / a couple cooks foodie crush / whole foods market / the devil wears parsley ( This giveaway is now closed....
Aloo Palak is a sure-shot winner at home since TH loves both potatoes and palak. And its generally a quick recipe for me since I chop the spinach during weekends and freeze it or sometimes buy it chopped. Aloo Palak is originally a Punjabi recipe, (which reminds me – what happened to RCI??) and the authentic recipe includes addition of some methi or fenugreek leaves to it. My version is very customized to my laziness so you may or may not find it to resemble something you would get in a Punjabi restaurant 😉 ALOO PALAK RECIPE Serves 4 Ingredients: Palak / Spinach / Cheera – 2 cups, chopped Potatoes / Aloo – 2, cubed Onion – 1 small, chooped (I used 5-6 shallots so that works as well) Garlic pods – 2 to 3, minced (or 1/2 tsp garlic paste....
Once I started making this apple pie filling recipe, I knew I’d never fill an apple pie any other way. The apples come out with the perfect texture–tender, but not mushy–and they’re dripping with syrupy, cinnamon-spiced juices. If you’re making an apple pie this fall, I can’t recommend this filling highly enough. But even if you’re not making a pie, I still hope you’ll try this recipe. This homemade apple pie filling doesn’t need to hide inside a flaky, buttery crust to be a delicious treat....
After a few years of trial and error, Jack and I can safely say that, as long as you have access to a good sunny spot, growing basil is something everyone can do. More importantly, I think that it’s something everyone should do, especially if you enjoy cooking. Buying those small packets of herbs in the store is far more expensive than growing your own, and I’ve found that when I have basil, thyme, and mint right outside my back door, I toss them onto everything....
Watch the Video This honey mustard dressing recipe is incredibly simple to make, and you probably already have everything you need to make it in your kitchen. I love that it uses real ingredients and does not call for mayonnaise. For a creamier sauce perfect for dipping, see our creamy honey mustard sauce. Key Ingredients Mustard: I use creamy Dijon, but whole grain or regular yellow mustard will work. Honey: I love using local raw honey (it tastes so good)....
Kathirikai Curry Recipe Ingredients: Brinjal – 1 cup, chopped Onions – 1 big, chopped Red chilli powder – 1 tsp Turmeric powder – 1/4 tsp Gingelly oil (nallennai/sesame oil/til oil) – 3 tbsp Curry leaves – 10 Salt – to taste How I Made It: Heat oil and add the chopped brinjals. Note that you have to use gingelly oil for this dish. Anything else will spoil the taste completely....
What is Cajun Seasoning? Cajun seasoning stems from Louisiana and is a vibrant and bold blend of spices popular in Creole and Cajun cuisine. It combines influences from Native American, West African, Caribbean, and French cooking styles, resulting in a unique and flavorful seasoning. While the specific ingredients may vary, Cajun spice blends often include paprika, cayenne pepper, black pepper, garlic powder, thyme, and salt. This versatile seasoning is celebrated for its ability to infuse dishes with a bold and spicy kick....
I love the simplicity of this cannellini beans recipe. I first started making it last spring, when our trips to the grocery store were few and far between. You only need a handful of ingredients to make it – dried cannellini beans, aromatics, lemon juice, and Swiss chard – and even those are flexible. If you don’t have cannellini beans, substitute other dried white beans, like Great Northern or navy beans....
Here are my cheddar cheese muffins. Pretty no? They are really simple to bake. Really! Pin Let’s get started with flour. I decided to use half all-purpose flour and half wheat flour (atta). You can go with just ap flour but if you decide to use only atta,then try at your own risk. PinYou’ll need 1.5 cups of flour in total. I used 3/4 cup all-purpose flour and 3/4 cup atta....
