Italian Almond Cookies If there’s one word that captures these cookies, it’s rustic. And in my world, what that means is don’t get hung up about making them look perfect. These nubbly little balls will be a bit wonky. Some will be larger than others. There will be almond bits sticking out here and there, you might end up with some bald patches. Some bits might have a double layer of almonds....
They make the perfect keto weekend breakfast, and they’re also excellent as a quick afternoon snack. I am very guilty of having these muffins for breakfast EVERY SINGLE DAY for the past two weeks. You see, I had no choice! I had to experiment in order to achieve perfection. 😂 And I’ve achieved it! These muffins are SO GOOD. And filling! I have two of them for breakfast with a mug of coffee and I’m good for several hours....
Don’t worry about getting the eggs just right - the soup is delicious even when imperfect! There’s something so comforting about this delicious soup. I find the combination of a rich broth and delicate egg ribbons, all flavored with soy sauce and green onions, irresistible. 🍲 Egg drop soup is my favorite soup to eat when I’m under the weather. Classic chicken broth is great too, but the addition of eggs makes this one extra satisfying....
I love the free-form nature of this bread. Since you shape it in the hot pan (move quickly and make sure to not burn your fingers!), it develops a wonderfully irregular texture on the outside, charred in some places and soft in others, making it perfect for mopping up stews and long-cooked vegetables. It’s also delicious straight out of the pan drizzled with a little honey or spiced ghee. Ways to Adapt this Recipe Once you master the basic recipe, you can add a few pinches or warm spices to the dough....
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Laksa recipe I am obsessed with Laksa. My Japanese mother will disown me for saying this, but I am pretty sure that Laksa would be my Last Meal. She will also be able to attest to my obsession with Laksa. Because approximately once a month, I trek wide and far as required to get my Laksa fix....
So simple and easy to make, you can make this tonight! Sometimes, the simplest of ideas turn out to be annoyingly difficult to achieve. All I wanted was to make a homemade Lemon Pepper Chicken i.e. without using a packet of Lemon Pepper seasoning. Making a homemade Lemon Pepper seasoning to sprinkle onto chicken requires slow baking lemon zest to dry it out before mixing with salt and pepper. So essentially making a flavoured salt....
Fried mashed potato balls recipe is a good way of using your leftover thanksgiving or roast dinner mashed potatoes. For this easy bite-size recipe, I tend to use make-ahead mashed potato that I have not added all the extras like heavy cream or cheese cream to. I found out that when you use this type of leftover mashed potatoes, you sometimes lose the potatoes to the hot oil when frying and that’s not cool....
She also gifts us with boxes of them, and so—with some practice—I’ve learned both how to correctly break one down, and how to get creative with recipes. And while mango chutney, and dried mangoes are some of my favorites, what I love best is adding mango to my margaritas. Big batches of frozen mango margaritas, to be exact! Batched drinks when you’re putting drinks out for a crowd, or even just two people, means that you can break out your big glass measuring cups and just pour directly into them....
An easy mediterranean chicken marinade We love the marinade in this recipe because it adds complex mediterranean flavor with just a few ingredients. Olive oilLemon juiceA few seasonings That’s it! Also, you don’t have to marinate the chicken for hours or overnight. Simply marinate the chicken while you get the sauce ready and you’re good. You can baste the chicken with the marinade while cooking for extra flavor. An option for baked mediterranean chicken We love the smoky flavor that the grill adds to this chicken, especially paired with the tangy dill sauce....
Mom made a delicious chicken soup today with just chicken broth and vegetables, no chicken meat. It was so good, I just had to get the instructions down before I forgot. The most important thing of course is the chicken stock. If it all possible use chicken stock you’ve made from bones or backs (see chicken stock recipe.) If you are looking for a more robust chicken soup, check out our Chicken Noodle Soup made with stock from a whole chicken....
Risotto is one of those recipes I’ve come to love over the years. I used to think it was a bit bland, but at that point I guess I’d never had really good risotto. Risotto made slowly, with love, and a glass of wine in hand. You can do so much with it, adding spring vegetables, flaked salmon, piles of herbs. Or you can keep it elegant and simple - a mushroom risotto, finished off perfectly with a handful of grated Grana Padano and a squeeze of lemon....
There’s the time factor—lasagna is hands-off once it’s in the oven, but it typically takes an extended time to bake, which means it makes your kitchen hotter than maybe you want it to be. Or maybe you’d rather be outside doing outside summer things than cooking a big lasagna. And there’s all that cheese. I love cheese, but too much of it in the summertime when it’s already hot, weighs me down (I’d much rather take my dairy in ice-cold form—are you with me?...
This homemade hot chocolate is quick easy and uses only 3 ingredients. Homemade Nutella Hot Chocolate Recipe Learn how to make Nutella hot chocolate at home using just 3 simple and almost obvious ingredients, Nutella, milk, and cocoa powder. It is a perfect festive drink every chocolate lover wouldn’t say no to. It is very easy to make and can be made in large batches in case you will be feeding a crowd....
Churros bring up all of the best memories: county fairs, amusement parks, theme parks, and Friday nights wandering around Costco. Fried pastry dough coated in cinnamon sugar just can’t be beat! We want you to be able to enjoy churros anytime! The thing is, not everyone loves frying as much as we do. Enter: churro cookies. Churro Cookies are soft, buttery, and covered in that cinnamon sugar coating we’ve all grown to know and love, no frying required....
When it comes to dessert making sometimes I just sit and think about how I can fit the most calories possible into one bite. Let me tell you friends, I don’t know how many calories these brownies have in each bite, but I’m guessing the number is frightfully high. Which means? These are some dang tasty brownies. I’m always getting cookie dough, brownies, and oreos mixed into things (hello Coldstone!...
The dough is dreamy and the Japanese tangzhong method of cooking milk and flour together is the secret to its softness. I confess I almost like it more than brioche! In addition to the tender, delicate dough, these rolls have a robust dose of cinnamon, sugar, and butter spiraled throughout. For the finishing touch, I slather them with buttery vanilla cream cheese icing. Make them once and these rolls will become part of your weekend repertoire too!...
What I love about this way of preparing salmon is that the panko topping seems to hold in the salmon’s moisture while roasting, so the salmon doesn’t get dried out at all. Some honey mustard spread over the top of the fillets provides the “glue” that holds the seasoned panko on to the fillets. The result? Salmon that is perfectly tender, flakey, and seasoned. And it takes less than 30 minutes to make!...
Peaches, nectarines, and all manner of stone fruit are glorious in summer. Here is a simple and delicious peach cobbler recipe slightly adapted from Sunset Magazine that we’ve used for several years. Feel free to experiment with the ratios and the fruit in this peach cobbler recipe. You can easily add in some blueberries or nectarines. Video: How to Make Peach Cobbler The Best Peaches for Cobbler Use ripe, sweet, flavorful, firm yellow peaches....
So how to cook it? Sear it in a hot cast-iron skillet, then finish it in the oven. You’ll get a deep brown crusty exterior and a juicy interior, just like in a steakhouse. Every time I order a steak at a good steakhouse, I’m in awe. It always comes out perfect - a thick delicious crust on the outside, super juicy medium-rare meat on the inside. How do they do it?...
