Made a delicious summer garden fresh pasta sauce with Israeli-inspired meatballs using Artza’s Schnitzel Spice Mix! 🍅🌿✨ Check out the recipe and video on my blog! #SummerRecipes #ArtzaBox #Fr…
greek salad
This fresh strawberry ice cream recipe is packed with chocolate chips and bursting with flavor. Learn how to make the very best homemade strawberry ice cream with your Kitchenaid ice cream attachment and this guide…
Pancit is a classic Filipino Recipe. It's a quick and easy stir-fried rice noodle dish with a savory sauce, pork and vegetables.
I came across this recipe in Anna Del Conte's memoirs, Risotto with Nettles. Now, there are so many recipes I could borrow from her, and many I have, but this is the one I have to show you here. She introduces it as hardly a recipe, but I wanted to include it because I haven't as yet found a child who doesn't like it. I know the combination of pasta and Marmite sounds odd to the point of unfeasibility, but wait a moment, there is a traditional day-after-the-roast pasta dish, in which spaghetti is tossed in stock, and I have eaten shortcut versions of this in Italy (recreated guiltlessly in my own kitchen) which use a crumbled stock cube, along with some butter, olive oil, chopped rosemary and a little of the pasta cooking water to make a flavoursome sauce for spaghetti. If you think about it, Marmite offers saltiness and savouriness the way a stock cube might. I'm glad this recipe is here, and I thank Anna for it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
This copycat Panera recipe for Broccoli Cheddar Soup is easy to make and totally satisfying. It’s a cheesy vegetable soup you can enjoy for a holiday appetizer or weeknight dinner. Let’s make it from scratch…
The best things in life take time and patience. Case in point: bolognese. There’s no short cut to this hearty and thick tomato meat sauce, but the results are so worth it. I love a smooth consistency for my bolognese and the best way to achieve this is by pureeing the mirepoix in a food […]
A caponata is a dish that originates from Sicilian cuisine. The aroma and taste of a caponata are quite exotic but closely resembles the smell and flavors of Mediterranean cuisine. There are numerous variations to the ingredients that are used to prepare a caponata but this recipe only makes use of vegetables, fruits, herbs, and spices, which makes it perfect for vegetarians as well as those who follow a paleo diet. This recipe is intended for those who have a little more time to spend in the kitchen as there are quite a few steps to this dish.
🍳 Ανθότυρο Σαγανάκι Ελαφρύ
These chic Salmon and Cucumber Sandwiches are the perfect addition to an elegant high tea. Very simple to make with show stopping results. As seen at the Mandarin Oriental Taipei, in the Oriental Lounge.
Tasty, tender and packed with flavour, this is how you make perfectly retro Australian Rissoles!
Juicy Greek Meatballs (Keftedes), beautifully flavoured with red onion, parsley, a hint of mint and dried oregano with a slightly crispy surface. See recipe video below.
This is my mother’s version of the traditional South Sri Lankan breakfast. It is very much part of the Sinhalese cuisine and a must during New Year celebrations and birthday breakfasts. I lik…
Zucchini Stew Recipe Zucchini Stew, a comforting and flavorful dish, is just what you need for a cozy dinner. It's packed with tender zucchini, hearty chicken, and a rich, spiced tomato base. This stew is not only nourishing but also incredibly satisfying, much like the beloved Khoresh Bademjan, another staple of Iranian cuisine known for its rich flavors and comforting qualities. Whether you're looking for a new weeknight favorite or something special to serve to guests, this zucchini stew, akin to the classic Khoresh Bademjan, is sure to impress. Together, they offer a perfect introduction to the delights of Iranian culinary traditions, making any dinner a memorable occasion. Zucchini Stew Recipe Main Ingredients: Chicken thigh or breast: 4 medium pieces Medium zucchini: 4 Medium onions: 2 Tomato Base: Tomato paste: 2 tbsp Spices: Salt: 1.5 tsp Black pepper powder: 1 tsp Turmeric powder: 1 tsp Ground saffron: ¼ tsp Cinnamon powder: 1 tsp Ghooreh (Unripe Grape): 2 tbsp Vegetable oil: 6 tbsp Step 1: Prepare Saffron Water Combine ground saffron with three tablespoons of boiling water in a small container and set it aside. This allows the saffron to infuse the water, creating a flavorful liquid that will add depth and color to the stew. Step 2: Fry the Chicken Heat a pan over medium heat and add two tablespoons of vegetable oil. Add the chicken pieces to the pan and fry each side for about 5 minutes or until golden brown. Once browned, remove the chicken from the pan and set aside. Step 3: Sauté Onions In the same pan, add two more tablespoons of vegetable oil. Peel and finely chop the onions, then add them to the pan. Sauté the onions for about 3 minutes until they become translucent and soft. Step 4: Add Spices and Tomato Paste To the onions, add the tomato paste, cinnamon powder, turmeric powder, black pepper, and salt. Stir well and continue to sauté the mixture for another 5 minutes, allowing the flavors to meld and the spices to become aromatic. Step 5: Incorporate Ghooreh and Saffron Add the Ghooreh (unripe grape juice or paste) to the pan along with the saffron-infused water. Stir the mixture and sauté everything together for about one minute to combine the flavors. Step 6: Add Water and Chicken Pour three cups of water into the pan and increase the heat to bring the mixture to a boil. Once boiling, add the previously fried chicken pieces back into the pan. Step 7: Simmer the Chicken Reduce the heat to low and let the chicken simmer gently for about one hour. This slow cooking process helps the chicken become tender and allows it to absorb the rich flavors of the spices and saffron. Step 8: Prepare Zucchini While the chicken is simmering, peel the zucchini and slice them. Heat another pan over medium heat and add the remaining vegetable oil. Add the sliced zucchini to the pan and fry until they are completely cooked and slightly browned. Step 9: Combine Zucchini with Stew In the last 15 minutes of the chicken’s cooking time, add the fried zucchini to the stew. Let everything cook together for the final 15 minutes, allowing the flavors to blend. Step 10: Adjust Stew Consistency If the stew still has too much liquid, increase the heat and let it simmer uncovered to allow some of the water to evaporate, thickening the stew to your desired consistency. Step 11: Serve the Stew Transfer the finished stew into a serving dish. Serve hot, ideally with a side of rice to complement the rich and flavorful zucchini and chicken stew. Recipe Summary To make zucchini stew, start by infusing saffron in boiling water and set it aside. Fry chicken pieces in oil until golden, remove them, and in the same pan, sauté chopped onions. Add tomato paste and spices including cinnamon, turmeric, and black pepper, cooking for 5 more minutes. Mix in Ghooreh and the saffron water, add water, and bring to a boil before returning the chicken to the pan. Simmer for an hour, then fry sliced zucchini in a separate pan. Add the zucchini to the stew during the last 15 minutes of cooking. If the stew is too watery, increase the heat to reduce the liquid. Serve the stew with rice.
If you like Ruthenian Pierogi you'd love Ruthenian Pancakes! Half that work needed, yet the taste is so good.
Savory Chicken Mushroom Cheese Pie 🥧🍗 Delight your taste buds with a comforting and flavorful Chicken Mushroom Cheese Pie. This savory pie...
Consumed throughout the day, bread is a very common staple in China. This introduction explains the diversity of Chinese bread and its cultural significance.
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Bright & cheery, smooth & creamy, with a nice fruity flavor & just a hint of tang makes this my very favorite dessert. I'm sure once you taste it, it'll be your favorite too!nnServes: 2
🌱 Γιαννιώτικοι Γίγαντες με Σπανάκι και Λαχανικά
Experience the authentic taste of Mutton Karahi, a perfect harmony of tender meat and bold spices, for a memorable, spicy meal.
I love a slaw (as you might be able to tell by the multiple varieties on here). A good slaw provides crunch and freshness to any plate and its tang perfectly lifts up and compliments the other dishes in a meal with a welcome bite and texture that holds well over time.
🐟 Αθερίνα Τηγανιτή και σάλτσα Γιαουρτιού
Fig compote is made using fresh figs, takes only a few minutes to prepare and can be enjoyed alongside either sweet or savoury dishes.
Hi! I'm Danielle.
Acclaimed chef and food writer Yotam Ottolenghi brings his love of fragrant Mediterranean flavours to this recipe collection, which includes inspired vegetarian dishes, hearty bakes, warming roasts and impressive desserts. It wouldn’t be an...
