Combine silky orzo, grated mozzarella, fresh tomatoes, and plenty of herbs, this easy, one-pot pasta bake from Yotam Ottolenghi makes a crowd-pleasing midweek meal.
Simple cornflake-crusted chicken baked up on a sheet pan until crispy and delicious - loved by everyone!
Recipe reproduced with permission from Modern Jewish Baker by Shannon Sarna, published by Countryman Press.
Better than the takeout version...but quicker and healthier too!
Creamy and healthy risotto recipe made with butternut squash, brown rice, parmesan cheese, and then topped with some delicious mushrooms.
Hearty and comforting, this meaty, easy bolognese sauce recipe takes less time to make than it does to disappear into hungry tummies.
Is it really a roast dinner if there’s no super cheesy, crispy-topped cauliflower cheese on the table? Read our hints and tips to take this classic vegetable side to the next level
If you are looking for a crispy, high-protein, easy and delicious addition to your meals, let me introduce you to crispy quinoa. It's easy to make, it's toasty and delicious, and it's so versatile. Here is how to make it, and a few of my favorite variations!
Greek Chicken Tzatziki Bowls: Street food inspired oven-roasted chicken, served bowl style with all the extras. Add pitas and fries to make a complete meal!
Mascarpone and tomato sauce is delicious and comforting, plus it’s super simple to prepare! I love that the mascarpone cheese cuts the acidity of the...
Sushi cups are the perfect bite-sized appetizer or snack. Customize with any veggies of your choice!
I joked the other day on instagram that we are now in pasta season. And while I don’t totally believe that, pasta season, like soup season is year round for us, we do tend to lean heavier on those comfort style meals now that the weather is getting cooler. With that cooler weather and rain, the fore
Chewy. Crunchy. Sweet. And Spicy. These spicy peanut udon noodles have all of our favorite food adjectives in one bowl.
Try these Syrian foods for something different and exotic! From lamb and vegetable stew to baked chicken to baba ganoush, you'll love making these fantastic recipes.
Buckwheat crepes are commonly known in French as “crêpes de blé noir” or “crêpes de sarrasin” (blé noir and sarrasin both translating to buckwheat). They are the quintessence of traditional Brittany cuisine, and if you’re visiting this beautiful North-Western French region, going to a “creperie” to enjoy one (or two, or three…) of these buckwheat crepes is an inevitable must-do. The recipe Made with the simplest of ingredients (buckwheat flour, egg, salt and water), these 100% buckwheat crepes are the most authentic savoury French crepe recipe you’ll find (as opposed…
This avocado pasta is creamy, so easy to make and completely vegan! It's ready in just 15 minutes for a quick plant based dinner the whole family will love.
It, literally, doesn’t get any simpler or tastier than this. These are the following problems I find with dairy free vegan cream cheese recipes on the internet: too runny blending too many in…
A one-pot Plov recipe that tastes like an Uzbek version for only a fraction of the time! Learn how to make plov, shared by a church chef himself!
Eggplant Parmesan or Melanzane Alla Parmigiana is a tasty Italian vegetarian meal. Fried eggplants baked with tomato and three types of cheese.
These spicy Korean Gochujang noodles are so easy to make, saucy, spicy yet sweet and perfect for a simple 30 minute dinner! Served with ground meat of choice such as beef, turkey or chicken for a simple and protein packed recipe.
If you are on the look-out for new Cauliflower recipes, any of these 20 recipes will make this ultra healthy, low carb vegetable a new weekly favorite.
Penne Alla Vecchia Bettola - pasta recipe with Oven Roasted Tomato Sauce from the famous East Hampton's restaurant: Nick and Toni's, featured by Ina Garten on Food Network - Barefoot Contessa; with my little twist of using fresh tomatoes from my own garden.
Make this flavourful relish with whatever veggies are in season. Words: Jane Wrigglesworth This is my version of piccalilli. You can use any vegetable – summer or winter – you have on hand. You can also use almost any spice. My favourites include ground ginger, whole cloves, and mustard seeds. Makes: 2 litres (approx.) Time: 45 minutes (not including waiting time) INGREDIENTS 1kg vegetables (eg cauliflower and/or broccoli florets, chopped parsnip or carrot, sliced celery, chopped brussels sprouts) 1 medium onion, quartered and sliced 1 litre water 2 tbsp coarse sea salt ½ cup brown sugar ¼ cup honey ¼ cup
Parmigiana di Melanzane is the ultimate comfort food recipe. Fried aubergines/eggplant baked in a dish with tomato sauce, basil, parmesan and mozzarella cheese.
