This quick and easy tofu stir-fry is the weeknight dinner you've been looking for! Packed with flavor, crispy tofu, and tender-crisp veggies, this dish tastes better than takeout and can be on the table in 30 minutes.
This homemade focaccia pizza has a simple, fluffy focaccia dough base and bakes up with an ultra cheesy top and extra crispy bottom. Whether you're looking for a filling weeknight meal or a fun dinner party option, this focaccia pizza is sure to impress.
These small batch roasted garlic and cheddar biscuits are packed with flavor thanks to buttery, flaky layers created by a compound butter laminated into the dough. They take just a few minutes to make and are even better when made with homemade butter and buttermilk.
These potato pancakes have tender centers loaded with scallions and extra crispy edges that shatter under the side of a fork. They're perfect for Hanukkah and for brunch!
I'm giving you the smallest possible batch here — enough to make 6-7 extra crispy scallion potato pancakes. Use the 2X or 3X button to scale this up for a party.
This mini baguette bread uses one cup of flour and bakes up beautifully browned with a thick, crunchy crust, an airy yet soft interior, and is perfect for sandwiches and snacking!
This olive oil bread dip is the perfect accompaniment to any bread course or appetizer. It takes just 5 minutes to make, and the combination of tomato paste, garlic powder, oregano, basil, rosemary, and salt infuses the olive oil with a ton of flavor. A drizzle of glossy aged balsamic vinegar adds a tangy sweetness that truly takes this bread dip to the next level.
This light and airy ciabatta bread with its distinctive flour-swirled crust comes packed with rich roasted garlic flavor. Serve it sliced thin to dip in oil or topped with bruschetta, or slice loaves in half and top with your favorite sandwich fillings.
Want a plain ciabatta? Simply leave the garlic and fennel out of the recipe.
I read Samin Nosrat’s recipe for the famous Russian Honey Cake of the 20th Century Cafe in San Francisco a few months ago. If there’s one thing I regret never eating all the years we lived in the SF Bay Area, it’s this cake. When I read Samin’s recipe, I noticed how she burned the honey; that was one of the ideas I wanted to incorporate into this cake. The second excuse to make this pound cake came from my pantry. I have a lot of random boxes of tea with 1 to 2 Tbsp of leftover tea leaves or the dust that sits inside after all the leaves are used; this is my way of using that up. Earl Grey tea, which contains bergamot, is perfect in this burnt honey combination, but other fragrant teas will work just as great.
If you bake a lot of cakes, you’ll notice that I change things around in the formula of this recipe, especially when the butter and salt go into the batter preparation. I did this to get a better texture and prevent certain things from happening
Bhaturae (singular: Bhatura, some folk also refer to them as bhaturas/plural) are one of the most glorious breads eaten in India and they’re always eaten with a side of the warm chickpea stew, chole. Bhaturas are a type of leavened deep-fried bread that is made using baking powder and yogurt. The yogurt helps with the softer texture and fermentation and leaves a delicious tangy taste, making this bread a pure delight. Besides, the chole, I’ll also serve a bowl of lightly salted yogurt with it.
This fragrant and soothing tomato gravy is tangy, and spicy, and contains chunks of tender potatoes. This dish is typically served with pooris – a type of fried unleavened flatbread. This dish can be served at breakfast, lunch, or dinner and is also common at Indian celebrations and festivals like Diwali.
A Dutch Baby is a marvelous addition to a breakfast or brunch menu. This is a sweet version that I like to serve with fresh fruits, fruit preserves, fruit curds, and either lightly whisked Greek yogurt or crème fraîche.
For once, I couldn’t come up with a good name for this roti – egg and yogurt roti sounded terrible. Rotis are Indian flatbreads, they contain no leaveners, and are usually made from some type of flour, water, and salt. My mother often adds milk or yogurt to make the roti even softer. Yogurt along with eggs and yeast are used to make naan and it contributes to a soft, airy, and lighter texture. How do dairy and eggs make softer breads? The proteins, fats, and lipids from the dairy and yogurt coat the proteins in the flour and in turn make the texture of the flatbread tender and soft. Building on that idea, I’ve made an extremely soft roti that uses a combination of eggs and yogurt to achieve that texture. These are great for everyday eating, and I love using them to make kathi rolls.
Pita is the stuff of life in Israel. For swiping hummus, stuffing sandwiches, or making a grilled cheese sandwich in a pinch – nothing beats a fresh round of this gluten-bound cornerstone of Israeli cuisine.
Hummus is a staple of Middle Eastern cuisine and is one of my favorite dips to keep on hand. The creaminess of this recipe depends on a few things besides the right ratios of ingredients. Start with home-cooked chickpeas (though canned chickpeas work perfectly fine). Use chilled cooked chickpeas and cooking water, and let the hummus rest and chill in the refrigerator; the cooler temperatures help stabilize the emulsion and make it thicker. If you have time and the patience, peel and discard the skins for a smoother texture but honestly, I rarely do this.
Samosas are individual hand pie–size creations that encase tasty fillings in an equally tasty crust. The choices for fillings are endless, including the popular spiced potatoes, spiced chickpeas, paneer, and ground lamb. I make this larger version that I’ve nicknamed the “samosa pie” whenever I want the flavor and texture of a samosa for dinner but I’m low on time. I’ve replaced the samosa pastry with store-bought phyllo sheets; they give the crust a delicate, paper-thin texture that crumbles with a crunch in every bite.
This is a vegetarian version of my grandmother’s ground beef croquettes. I’ve used a combination of mashed potatoes and lentils to build the body of the croquette and then made it extra crispy by tossing it twice in a breading mixture of panko breadcrumbs, chia seeds, and sesame seeds. I prefer tangier dips to go along with crispy and fried foods, and the tanginess of this yogurt-based tartar sauce is a fantastic partner to the croquettes!
Let's show our immune systems some love! This immune boosting wellness drink is made with fresh lemon, ginger, turmeric and orange for a sip that helps protect you from anything icky going around. Ready in just 5 minutes!
Furikake is a savory Japanese spice blend made with dried seaweed (nori), toasted sesame seeds, salt, and spices, typically sprinkled over Japanese rice, veggies, ramen, fish or avocado toast! Vegan & Gluten-free. Video.