Probiotics are live bacteria that may confer a health benefit on the host. In the past, there were other definitions of probiotics. The first use of the word “Probiotic” as microorganisms that have…

This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox! Get ready to have every other type of rice ruined for you. If you’re a stranger to the magical world of crispy Persian rice, or tahdig, let me tell you it’s a game changer. Literally translating to bottom of the pot, tahdig infuses long-grain rice with fragrant saffron and tons of butter to create a luxurious dish begging to be cracked. Given the fact that Nowruz (Persian New Year) is right around the corner, there’s never a better time to give this recipe a try! When I met my husband, I was thrusted into the world of Persian cooking, discovering a new frontier of rich stews and vibrant rices. I became determined to master tahdig for him, so I started shadowing his mother and aunt in the kitchen to learn their ways. While I might not be trying to become an ASMR influencer, I’ve now dedicated a huge chunk of my Instagram to videos documenting the sounds of crunchy rice (give the people what they want!). To put it simply, you par cook rice, then mix some with yogurt, egg, saffron and butter to lay on the bottom of the pot before you add the rest of the rice. You then rely on sound and smell to tell when the bottom has become golden brown perfection. This variety (my husband’s favorite) adds sliced potato first for a crispy starch on starch masterpiece that you’ll be picking at long before it hits the table to serve with any Persian stew or kebab (maybe my recipe for Fesenjan, a Persian pomegranate and walnut stew?!). Here are some tips to help you find success on your first go: 1. Rinse your rice well before soaking in salt water. You want to get off any excess starch, as well as letting the rice start to absorb some of that salty water. 2. Use a cheap non-stick pot! It always works better for an even crust that never sticks. 3. Trust your other senses! This is a Bird Box moment, so you want to make sure you hear a slow and steady sizzle and then pull it when the rice smells toasted and fragrant (it will resemble fresh popcorn!). Give potato tahdig a go. There’s never a better time for starch madness.

Today Agar Agar recipe is with Sago. Sago Desserts are always delicious & healthy. Adding…

Sri Lankan Malay Pickle (Malay Achcharu),How to make malay achcharu sri lanka,Malay achcharu recipe with photos,easy malay pickle recipe

Gather Your Materials Milk or Non-Dairy Milk Most milk types are acceptable, including whole milk, fat-reduced, non-fat, pasteurized, and homogenized. Fresh raw whole cow’s milk is delicious too and goat…

Japchae - these stir-fried Korean glass noodles (sweet potato noodles) are the perfect combination of sweet, salty, and nutty. With a glossy sesame oil sheen and crunchy veggies, it’s quick to whip up as a weeknight dinner!

This is a Sri Lankan Style Arugula Sambola or Arugula Salad which you can prepare with raw leaves.It is crunchy and healthy way to add arugula to your meal.

Autophagy is considered to be the "fountain of youth" for your cells. Learn what it is and how it works, what autophagy does for your...

This is a great writing exercise to practice writing a narrative. Keywords and drawings are given.

Make our Corner Bakery Cafe Sweet and Spicy Vinaigrette Recipe at home. This is Corner Bakery Cafe's much-loved house salad dressing. Now it is yours, too.

Make our Corner Bakery Cafe Chopped Salad Recipe at home with our Secret Restaurant Recipe and your Chopped Salad will taste just like Corner Bakery Cafe.

French omelets are fairly straightforward, once you’ve gotten the feel for them. Read our tips, and then buy a dozen eggs to start practicing.

Si vous avez déjà suivi mes escapades gourmandes au Meurice, vous savez que je suis tombé amoureux du kouglof de Cédric Grolet. Je l’avais goûté…

Five key types of food combos to avoid and what they can teach us about how to eat for better health (and less digestive distress).

A simple recipe for oven roasted potatoes with a middle eastern influenced mix of spices. A tasty side dish that is naturally vegan and gluten-free.

These apricot and almond no-bake energy bites come together in minutes for a fruity, filling and healthy snack!

I have made before hand and stored in fridge!you too can do the same as it will be easy and handy when you plan to use it within 2-3 days after which it losses its flavor.

From SAVEUR Issue #147 Even by Icelandic standards, the Westfjords is isolated. A cliff-rung peninsula on the island's northwest corner, it is tied to the country only by a four-mile-wide isthmus. Fish air-cure in drying sheds left open to the salty wind. Polar bears stray onto the shore. The hardy souls who reside here make their living in the chilled North Atlantic hunting for cod and haddock. Keep reading »

How has your January been? I don't know why, but for me, the first month of the year tends to be rather hard. There are always some things to tackle with and I really have to work on my mental and physical state to stay sane. But there are also some breathtakingly beautiful moments. Like one night at our cabin, when I went outside and my jaw literally dropped. It was a really crispy winter night. There was a humongous full moon and the sky was super starry. Thick white smoke came out of our chimney and I stared at all these beautiful long spruces that are surrounding our handbuilt cabin. Nature. Wow! And lounging on our warm rocket stove and reading some good books. Or watching really old episodes of our favorite series. Or doing yoga on my mat just to stretch after many hours of work behind my computer and really enjoying it. Many beautiful things. And delicious food! If you have been a frequent visitor here, you may have noticed that sometimes I really love to cook and eat veganized versions of old retro classics. Like this stroganoff. A real classic when it comes to a hearty lunch and meat and potatoes kind of meal. This time, I used soy slices to make it similar to the original. If you are not a fan of soy, I have also created a fabulous recipe for lentil stroganoff. The thing with dried soy products is that a proper preparing technique goes a long way. I have discovered a pretty good one, so stay with me. This delicious stroganoff is really filling and just perfect with good old boiled potatoes. And maybe some fresh salad as a side? A really sturdy meal to enjoy for a wintery lunch or dinner. Bye-bye January and hello February! Preparation time: 30 minutes Serves: 4 - 5 people Ingredients: 4 ½ oz / 125 g dried soy cutlets or soy curls 3 Tbsp oil 3 medium onions 2 large pickles ½ tsp ground black pepper 1 heaping tsp paprika powder 2 heaping Tbsp all-purpose flour 4 cups / 950 ml boiling water 4 Tbsp vegan light or heavy cream (I used Alpro Soya) or make your own 3 Tbsp tomato sauce 1 tsp salt 2 Tbsp soy sauce Directions: Boil the soy cutlets or soy curls in plenty of water for about 10-15 minutes or until completely soft. Drain and rinse carefully with cold water. Squeeze every single cutlet or curl until dry. That way they will absorb all the good stuff from the sauce. If you are using cutlets, cut them into strips after. Heat up a pan, add oil and soy strips. Cook for a few minutes, until the strips become crispier. Add sliced onions. Cook for a couple of minutes until lightly golden brown. Add sliced pickles, black pepper and paprika powder. Stir and cook for a minute. Add flour, stir carefully and cook for a minute. Add boiling water and stir carefully. Cook for 5 minutes. Add cream, tomato sauce, salt and soy sauce. Stir and cook for a couple of minutes. Serve with boiled potatoes, rice, pasta or buckwheat.

One of the most important elements of teaching is providing students with plenty of opportunities to actively engage in learning with their peers. This blog post covers my favorite cooperative learning strategies that I have used in my classroom. These activities can be used across all subjects and several grade levels (3-6+). Bonus: I created […]

Den lækreste gullash med masser af smag. Server med kartoffelmos eller ris.

A traditional, slowly simmered stew of paprika and beef is spiked with caraway seeds and served over heirloom einkorn wheat spaetzle.

This delicious Chilled Swiss Oatmeal Recipe from Corner Bakery is a family favorite! With toasted almonds, dried fruit and chunks of banana and apple, these creamy refrigerator oats are cold and yummy! Topped with fresh berries, this easy breakfast is one the whole family will love.

Za'atar can cause a little confusion. It's the term for the Middle Eastern spice mix made from a heady combination of herbs, spices and seeds; however, it's also the name of a herb itself. As with so much of Middle Eastern cooking, there any many regional variations. Its uses are limitless: it can be sprinkled over food on its own, stirred into dips or through rice, or massaged over chicken or meat as a dry rub. In Lebanon it's strongly associated with the breakfast table, where it's used in both a sweet and a savoury context.

An authentic recipe for Persian Saffron Chicken with Barberry Rice! This is such an amazing combo of flavors and spices!

Pajeon, which literally translates to green onion/scallion pancakes, are Korean pancakes that can easily be customised to your liking. For my version, I drew inspiration from Haemul Pajeon which are Seafood and Green Onion Pancakes. But of course since this is a vegan pajeon, I used king oyster mushrooms to mimic the texture of squid since it has a rubbery texture. I also added some extra vegetables such as carrot and onion for that extra crunch. I also made my own dipping sauce to pair with this vegan jeon or pancake.

Ukrainian kotleti (meatballs) filled with ground pork and chicken, mayo, seasoning, onions, garlic. Dipped in breadcrumbs and fried. 

Virtually no cooking is needed (except toasting) in this midweek meal recipe. So sit back, relax and take it easy.