This simple, slow-cooked brisket is tender and rich, with plenty of juice to drizzle over roasted potatoes.

Apple and Pear Clafouti is a light french cake that tastes like a thick crape.

How to Eat SupperIn this follow-up book, Lynne Rossetto Kasper and Sally Swift tackle the other end of the cooking spectrum. They say, Slow down! It’s the weekend! Let’s cook something really delicious. And here’s how to do it.I really can’t say enough good things about this cookbook. In the same way that listening to an episode of The Splendid Table feels like sitting down to a cup of tea with Lynne Rossetto Kasper, so does this book.

This might not be the version you’d get from a restaurant but it’s full of flavour. It has that comforting warmth you crave when you come home and want something delicious yet simple to put together

(adapted from Ichiban Vegan)

BONJOUUUUR guess what – it’s très simple! FACILE. FRA-GIL-EH. Just kidding, that’s something else. So this, oh my word. Looks fancy, right? Well, it is. But let me tell you, it’s seriously not to completely wreck your psyche or send you to self-esteem camp. Opposite, actually. It’s a chicken pot pie – but FRANCE-Y fancy. […]

In this recipe from Marcella Hazan, it's the deep, intense flavor of lamb that sets this sauce apart from other classic meat sauces.

Hey, guys! Let’s talk outlining. My outlines become my holy grail. Once they are finished, they are the only thing I bring with me to study. No longer am I cramming my casebook, book notes, weekly rev

Luscious lemon squares with a buttery crust and sweet and lightly tart filling.

To make kubeh soup, braised beef is stuffed into semolina and ground bulgur dumplings. Brought to Israel by immigrants, this time-consuming dish has become one of the nation's culinary treasures.

A Gluten Free Flourless Almond and Coconut Cake that’s moist, tender and incredibly delicious. It takes just few minutes to whip up this recipe, best for busy days. I love this cake, the texture of this cake is ethereal – it’s so moist and buttery with the rich flavor from the almonds and coconut. ItsRead more

I used a simple dough recipe to which I added cream cheese . You will love it because it is SUPER EASY to work with! It’s soft and just works so well with a rolling pin. Probably one of my favorites that I’ve worked with so far. You do need a little time to allow the dough to rest. You can prepare the cookies couple days in advance. They hold up really well and taste amazing even after being stored in an airtight container at room temperate. I love them with hot tea and they also make great dessert presentation for a large party as one recipe yields about 50 of these delicate little cookies.

Let’s go retro, people! This old-school dish was a hit in the ‘70s, and we’ve brought it back with this quick and easy version that’s a breeze to prepare.

This Chicken Massaman curry recipe is a great starter recipe for newcomers to Thai cuisine. Even when made from scratch, it is still the next best thing to being fresh off the farm.

Bánh Tráng Trộn is a Vietnamese rice paper salad that features tangy green mango, roasted peanuts, crispy shallots, fresh herbs, and a sweet and sour sauce! This classic Vietnamese snack is chewy, spicy, zesty, and a bit sweet!

If you want to make them when wild garlic is not in season, simply use another soft herb – you can never go wrong with dill when you make Ukrainian dishes. If you don’t want to make your own mayonnaise, use shop-bought – you’ll need about 100ml – and just stir in the horseradish and lemon juice

Karpatka cake is like a cloud of frosting between 2 layers of pâte à choux. The sugar-dusted pastry recalls the snow-capped peaks of the Carpathian mountains.

I was definitely a fan of Laura Ingalls Wilder’s Little House series as a child. Wasn’t everyone? Okay, perhaps not, but I enjoyed the descriptions of the day-to-day life (however ficti…

Sometimes, in the midst of cooking, a what if? can lead you towards an entirely new path. That’s what happened when I set out to make Vietnamese summer rolls wrapped in sheets of rice paper. “Can you fry rice paper?” my partner wondered as he eyed the translucent round sheets. “Let’s experiment,” I gamely replied.

The Kitchn’s Baking School Day 2: All about pâte à choux. Join The Kitchn’s Baking School: Sign up and see all The Kitchn’s Baking School assignments It’s the second day of Baking School and we’re diving straight into our first French pastry lesson. Pâte à what?

Kimchi Quesadilla is the perfect marriage of Mexican and Korean flavors. Great appetizers for party or lunch/snack. Easy and quick - ready in 20 min or less.

Zabaione, spelled Zabaglione by some Italians and all English speakers, is a classic sweet that you don't encounter much any more on restaurant menus,

Don’t let yourself intimidated by this Swiss specialty’s name; it’s an easy 35-minute job. Crunchy on the outside and gooey on the inside. And don’t stop at the chicken; fill each Cordon Bleu with ham, too. Let this classic dish enchant you and your guests.

I feel very strongly that you should use the moister brown meat, from the thigh, for this, but if you prefer breast meat, and it's a common preference, that's your choice. I can't pretend to understand it though. There is a long list of ingredients below — and I am not going to pretend this is the sort of food you can bang out in a moment. One ease-making factor to be borne in mind: not only can it be made in advance, it needs to be; only after a day or two in the fridge does it have the full depth and resonance of flavour. 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.

One thing I will be doing this January to give myself that little bit of comfort is cooking a hardy and nostalgic meal. My go-to at this time of year is none other than my momma’s Chicken Soup recipe!! This recipe can be done in TWO ways: a vegan and a non-vegan version.

Golden milk, truly known as Haldhi Doodh, is a delicious drink known for using the benefits of turmeric. The other benefit of turmeric is that it is delicious, so enter scene: these cookies! Soft and tender, these give off the subtle flavor of turmeric with a brown sugar sweetness that you are sure to love.

The beloved Middle Eastern upside down dish featuring lots of veggies and chicken as the protein of choice!

The rice vermicelli soup pho is a staple all over Vietnam and this spicy beef version is the specialty of Hanoi. At home in Connecticut, Marcia Kiesel...

This recipe is from one of my favourite books The Art of Cooking, The First Modern Cookery Book and it is based on Maestro Martino of Como’s book Libro de Arte Coquinaria (c.1465). Martino is…

BONJOUUUUR guess what – it’s très simple! FACILE. FRA-GIL-EH. Just kidding, that’s something else. So this, oh my word. Looks fancy, right? Well, it is. But let me tell you, it’s seriously not to completely wreck your psyche or send you to self-esteem camp. Opposite, actually. It’s a chicken pot pie – but FRANCE-Y fancy. […]

One of the most iconic Australian recipes, yet so easy to get wrong. Learn the RIGHT way to eat vegemite on toast! You’ll only need 3 ingredients and 5 minutes. Let’s do it!

All of you who have been visiting this virtual kitchen of mine in the past couple of days would have noticed that it is sporting a new look. This makeover has been in the pipeline for a while, and let’s just say that it was a rather long and narrow pipe! I had been looking for someone to redesign my

I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and unembarrassingly easy to eat. Don’t be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on 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.

Why Did I Veganize This Dish? I came up with this Spicy & Crunchy Garlic Tofu recipe because it needed to happen. Like, there was a gaping maw in the universe that could only be filled once this recipe was created. And you know what? It's the most popular post on the blog. So let's get cooking!

These Easy Mince Pies consists of a mouthwatering savory mince and potato filling, with garlic, chilli and herbs. Once you have your mince done, simply use store bought puff pastry to line your muffin tin, fill it up with mince and top it with more pastry to bake it in the oven until golden.

Don’t let leftover ricotta go to waste! It’s a tasty addition to many of your favorite recipes. Try it in pancakes, pound cakes, pasta, pizza, and more!

You knew it was coming. I warned you. And now it's here. It was a smashing, delightful success that I must share. Soooooo good. First, I must admit this is a decidedly untraditional cake. It's light, moist, creamy, and dreamy. It is the opposite of rich. Which is just crazy, because I was afraid the cake was going to be insanely rich. Not so. The cake is just perfect, airy but moist. The pastry cream is also surprisingly light. Together, they make a delicious combination. This is a very un-Southern cake, meaning when the hubby's Southern relatives tell me this cake would go excellent with coffee, I know it's a low-sugar cake. While I didn't set out to make a lighter cake, I was pretty happy with the final results. Not every cake has to be heavy. Or rich. Or have so much sugar you can taste the granules between your teeth. There's a place in the world for every cake, and this cake is for the person who wants to eat a whole slice of cake without struggling because the cake is so indulgently rich. I am one of those people who can struggle with a rich dessert, only eating half or maybe a third. I did not struggle with this cake, however. Is that caramelization wonderful or what? So, here's how it happened. The yellow cake recipe I chose was the sponge recipe from my Pecan Pie Cake. It was an insanely popular recipe and everyone loved the cake, so I thought, why not? As for the custard, I took my recipe for Vanilla Bean Custard Bars and doubled the custard. It was perfect. Look at all that pastry cream. Yummmmmmm. I never found a recipe to model mine after on Google. But my idea ended up working out. We put a thick layer of custard in between the layers, ensuring there was also a thick layer on top of the cake. We then sprinkled bakers sugar (i.e. extremely fine sugar) all over the top of the cake, and then the hubby lit it up. The sugar on top began to caramelize immediately, and turn the most lovely brown color. One of my favorite parts of the cake is that some of the sugar (after it's been caramelized) starts to drip down the sides of the cake oh-so-decoratively. And deliciously! My one note on the cake- that wonderful brown caramelization. It doesn't really stay like that overnight. We fired up the cake to serve everyone for the hubby's birthday, and the top looked great. It stayed crackly and crunchy the whole time we had people over. I put the cake in the fridge overnight though, and by the next day, the custard had absorbed the sugar layer. Basically the same thing real creme brûlée does if you fire it up and put it in the fridge. Here's my advice: if you are serving for a big group that's going to eat the whole cake, then by all means, fire the top of the whole cake. If you are serving a small group, I recommend toasting individual slices before serving. However, if you do have a sugar layer get absorbed overnight, just take a butter knife and scrape that layer off. Then you can put new sugar on top of the custard, and re-fire all over again. We actually did this on the 2nd day, and it worked perfectly. Make this today. You will love it. And then love it some more. And you might find yourself eating way more cake than you intended. It's true, this happened to me. I mean, someone has to eat that piece of cake that I take pictures of. Om nom nom. Well, it's Monday again. I hope everyone had a great weekend. Mine was low-key, the hubby was working the night shift this weekend. Yes, another night shift. Supposably, this was the last one but they said that the last time too. We'll see how that works out. The hubby is supposed to be shifting to a normal schedule sometime within the next couple of months. As in, working 6:30 am to 4 pm Monday-Friday. We can't wait. But it doesn't seem to be happening just yet. In other news, the hubby and I have challenged ourselves to clean out our freezer and pantry. We want to start the new year fresh, plus the freezer is out of control right now. I was going through everything, taking an inventory, and in general, just astounded at how much I've crammed in there. Needless to say, I've made dinner the last 3 nights without having to pick up anything from the store except for small things, like a bunch of cilantro or a container of sour cream. It's been pretty amazing. We'll see what kind of meals I can come up with for the blog :-) Happy Monday everyone! Ingredients: Cake- 1/2 cup unsalted butter, softened 1/2 cup shortening 2 cups sugar 5 eggs, room temp, separated 1 tbsp vanilla extract 2 cups flour 1 tsp baking soda 1 cup whole milk Custard- 5 1/2 cups whole milk 1 whole vanilla bean 4 eggs + 4 egg yolks 2/3 cup sugar 1/2 cup cake flour 1/2 cup cornstarch 1/2 cup bakers sugar garnish- raspberries, mint leaves (optional) Directions: 1. Preheat oven to 350º. Coat 2 (9 inch) cake pans with cooking spray, set aside. 2. Prepare the cake- In a large bowl, cream together the butter, shortening, and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks. Beat in vanilla extract. In a separate small bowl, whisk together flour and baking soda. Alternating between milk and flour, slowly mix both into butter mixture. In a separate large bowl, whip egg whites until stiff. Fold egg whites into cake batter. Distribute cake batter between two cake pans. Bake in the preheated oven 20-25 minutes, or until a toothpick comes out with moist crumbs. Remove from oven, and cool in pans for 20 minutes. Remove from pans, and allow to cool completely on a cooling rack. 3. Prepare the custard- Place milk in a small sauce pan. Slice vanilla bean in half. Scrape seeds into milk. Throw pods into the pot as well. Heat over medium heat, until small bubbles form around the edges. Remove milk from heat, and allow to sit for 15 minutes. After 15 minutes, discard the vanilla bean pods. In a large bowl, beat eggs and egg yolks until combined. Add sugar, and beat until almost white. This will take some time, about 10 minutes. And cake flour and cornstarch, and mix well. Add egg mixture to the milk mixture and place saucepan over medium-high heat. Whisk constantly until mixture first begins to thicken. Immediately remove from heat, but continue whisking until mixture is completely smooth. Pour custard into a bowl, and immediately place a piece of plastic wrap over the top of the custard. This will keep it from forming a skin. Chill custard for at least 4 hours, or overnight. 4. Construct the cake- Cut the tops off the cakes to make them even. Place half the custard on top of one of the cakes, then sandwich with the other cake. Place the rest of the custard on the top of the second cake. Chill cake until ready to serve. 5. Sprinkle an even layer of sugar over the top of the custard. Using a kitchen torch, brown the top of the cake. Garnish with raspberries and/or mint, if using. Slice, and serve immediately. Cake can be served with vanilla ice cream or whip cream, based on preference. Store leftovers in the fridge. Printable Recipe If you liked this recipe, you may enjoy these- Vanilla Bean Custard Bars Boston Cream Pie Cookies Creme Brûlée Linked to: Treasure Box Tuesday, Create It Thursday, Thank Goodness It's Thursday, Weekend Potluck, Foodie Friday, Foodie Friends Friday Linky Party, Snickerdoodle Sunday

Make this quick and easy kedgeree dish with a pre-cooked pack of rice to save you even more time and effort without compromising on flavour.