This recipe is one of our favorites from Maangchi's Big Book of Korean Cooking, our December 2019 pick for BA’s Cookbook Club. We like to think of this sweet and salty dish as a sort of vegetarian bulgogi. Marinating and pan-frying eggplant keeps it firm, flavorful, and chewy—almost meaty. The marinade glazes it as it cooks, so it glistens. Prepared this way, the eggplant looks very special, even though the recipe is easy. It’s a versatile dish that makes a great side for rice and many other preparations. The eggplant tastes wonderful right off the stove, but it’s even better after a few hours, when all the flavors have had time to mingle and deepen. Seek out Korean eggplants, if possible, which are sold in Korean markets. They are thinner than ordinary eggplants and the skin is more tender. But regular eggplants work, too.
Learn how to make the perfect chiffon cake that is airy, light, tall, and springy. Troubleshooting included!
Don’t be scared off by the long ingredient list in this recipe. Most of the spices are fairly common and can be found in a well-stocked kitchen pantry. The few ingredients you might not have are pretty easy to get at a grocery store. Best of all, this recipe can be made in under an hour and still taste like you slaved for hours in the kitchen.
Galaktoboureko is a delicious Greek dessert with phyllo dough, a creamy custard filling, and an unbelievable syrup!
A classic, home-cooked side dish for more than 100 years, Japanese Potato Salad is distinct for its colorful addition of fresh vegetables, creamy texture, and rounded flavor. It‘s the ultimate crowd-pleaser!
We're making this cozy, comforting Beef Ragu with Pappardelle! Steak is braised in the crockpot for hours with garlic, tomatoes, veggies, and herbs, then shredded and piled high on pappardelle with Parm cheese.
Vegan Doenjang Jjigae - Craving an umami-packed, authentic Korean flavor? This vegetarian/vegan version of Korean soybean paste stew will be sure to satisfy your craving!
These yogurt pancakes are fluffy and pack tons of flavor. Fix up this easy recipe for breakfast or dinner, or add sweet toppings and make it dessert.
It isn't officially the holidays until I've made this treasured nut roll recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. —Donna Bardocz, Howell, Michigan
How to make crunch and delicious Korean radish Kimchi (Kkakdugi)
This Japanese Glass Noodle Salad (Harusame Salad) recipe is light, refreshing, low calorie, and so flavorful with a savory and tangy sesame soy vinaigrette.
A roulade can look difficult, but I'll show you how to make it easy with my Hazelnut and Raspberry Roulade recipe — a perfect blend of flavors and textures.
Ensaymada are Filipino style brioche topped with softened butter, sugar and grated cheese.
My Homemade Tonkatsu Sauce recipe uses only four simple ingredients and is so quick to make! With savory, sweet, and tangy notes, it tastes just as amazing as Japan‘s famous Bull-Dog Tonkatsu sauce. Serve it with tonkatsu (breaded pork cutlets), chicken katsu, or my favorite korokke (potato and beef croquettes).
A homemade version of the classic clotted cream used to top British scones made in the Instant Pot.
Our baklava recipe takes the mystery out of this beloved dessert! Learn to perfect your own flaky, sticky, sweet baklava right in your home kitchen.
These low calorie, high protein pitas are the answer to your quick flatbread needs. Super soft and simple to make – no yeast required. Music to my ears. I love making these pitas in a pinch when I don’t want to wait around for dough to rise. There are only three common ingredients in this […]
Moist and soft meatballs baked in a rich, Eastern-spiced tomato sauce.
"Tomorrow is Shabbat to YHWH; bake what you'd like today, and cook what you'd like to cook; and what is leftover save for tomorrow." -Exodus 16:23 This verse has really inspired me to stop cooking on Shabbat. Even those of us who enjoy kitchen work need a break so that we can rest and enjoy YHWH's set apart day. This is a clear instruction that we should plan to have food leftover that we can eat on Shabbat. I've put together a few recipes that you can make ahead of time and then eat on the Sabbath. Many of them actually recommend making a day or two prior to let the flavors come together more. All of these recipes can be served cold or at room temperature. This isn't because I think it's wrong to reheat a casserole in the oven or run a slow cooker on Shabbat (though some believe it is). With the warmer days at this time of year the cool food is welcome, at least for me! Plus your kitchen doesn't need to be heated up. These meals start with fresh veggies, beans, quick cooking grains like lentils and quinoa, and pasta so they come together quickly - perfect for hectic Fridays! You can save yourself even more time by doubling the recipe and enjoying it for Friday (or Thursday) dinner and then again on Shabbat. The recipes are each pretty well rounded in my opinion so they really don't need any accompaniments, but if one dish dinners aren't your thing you could serve any of these with bread, sliced cheese, salad greens with vinaigrette, and fresh or frozen fruit for dessert. 14 Make Ahead Meals for Shabbat: Summer Green Bean Salad from Making Thyme for Health This is great cold or at room temperature. In lieu of the chickpeas, I like to eat this with hummus. Greek Lentil Salad from Cookie and Kate Go ahead and dress the lentils and veggies the day before but leave out the spinach until just before serving so it doesn't wilt. Farro Tabbouleh with Burrata and Hummus from Half Baked Harvest If you don't have burrata this will still make for a filling meal served with pita bread and lots of fresh veggies. Broccoli Tahini Pasta Salad from Love and Lemons This salad stores really well for a few days in the fridge. Add a green at the last minute for even more veggies. Quinoa Gado Gado Bowl from Minimalist Baker You can steam the veggies in this or leave them raw. I would leave the quinoa, veggies, and dressing separate and then let everyone assemble their own combination on Shabbat. Roasted Asparagus Wheat Berry Salad with Pesto from A Beautiful Plate This recipe can be completely finished a few days before Shabbat. Just pull it out of the fridge when you're ready for lunch or dinner. Sweet Potato Quinoa Salad from Well Plated Sweet potatoes, black beans, and quinoa makes for a very filling salad. I like to set this out on the counter in the morning so it's at room temperature for lunch. Everything But the Kitchen Sink Pasta Salad from Half Baked Harvest Make this delicious pasta salad when your fridge is full of odds and ends that need used up. Tieghan says this salad is actually best made a few days ahead of time making it perfect for a Shabbat meal. Chickpea Salad Stuffed Avocado from Making Thyme for Health In lieu of stuffing avocados you could serve this salad in sandwich form. Roasted Beet Lentil Salad from Oh My Veggies I would combine all the ingredients the day before eating. Lentils and beets are a great combination. A little goat cheese in here would be good too. California Chicken, Avocado, and Goat Cheese Salad from Half Baked Harvest Prepare your ingredients ahead of time but don't combine them until you're ready to eat to keep your lettuce nice and crisp. Black Bean Sweet Potato Salad with Jalapeno Lime Vinaigrette from Vanilla and Bean Mix everything including that tasty vinaigrette the day before then add the spinach at meal time. Summer Abundance Bowls from Half Baked Harvest How fresh do these look? Use any type of grain to go with whatever fruit is in season, veggies, greens, a sprinkle of nuts or seeds, and cheese if you like. Grilled Corn and Zucchini Salad with Sundried Tomato Vinaigrette from Minimalist Baker This salad is one of my favorites! When I have fresh tomatoes I roast them and use instead of the sundried tomatoes and water. So good! Want more recipes? Get familiar with what Scripture says about what we should eat. Here are slow cooker meal ideas you can make for the Sabbath. Plus, more here. Summer salads more your pace? Here are more great ones! Here are casseroles to make ahead for breakfast, lunch, dinner, or dessert. And make your life easier with the No Stress Guide to Sabbath Day Meal Prep!
Recipes include salt 'n' peppered sausage rolls. The perfect picnic or party food, sausage rolls are incredibly easy to make, especially when using bought puff pastry.
Some recipes simply remind you of home. One bite of these sweet noodle kugel mu ns and I’m back in Brooklyn, sitting in my mom’s kitchen watching her prep for ...
These Maple-Roasted Carrots are tossed in pure maple syrup and paired with a spicy harissa yogurt sauce, chopped pistachios, lemon zest, and parsley. The sweet and spicy flavours come together beautifully in this easy carrot side dish!
It's from the sopranos cookbook but I use my own Recipe #73937 and it is the best food in the world there aren't words to describe it!
Learn how to make boiled chicken wontons with chili sauce from Hsiao-Ching Chou's new cookbook, Chinese Soul Food—the perfect recipe for a Lunar New Year feast.
These spicy noodles are inspired by a Chinese dish called Ants Climbing a Tree, named for the way the small pieces of ground pork (the "ants") cling to the noodles (the "tree"). The twist in these healthy noodles comes from adding vegetables like scallions and bok choy.
A rich and comforting Northern Thailand coconut curry noodle soup that's done in 15 minutes!
Make custard from scratch at home with this easy recipe. Learn how to make custard with this custard cooking video.
Crack open that faded, dog-eared recipe binder that's been ever-present on Grandma's kitchen shelf for years—that's where you'll find these family cookbook recipes.
Crunch phyllo triangles made with South African bobotie as a filling
Tsukune are grilled Japanese chicken meatball skewers glazed in a delicious sweet-savory sauce. Typically served at yakitori and izakaya restaurants, these juicy and irresistible meatballs are easy to make at home with your oven broiler or grill. It’s hard to eat just one!
To make clotted cream, you will want to start the process 3 days before you plan to serve your cream. It sounds like a lot of time, but most of the process is done while you sleep!
Nothing beats the flavor of a freshly baked pastry. And the Czechs are crazy about pastries! With a cup of coffee for breakfast, a snack, or even a quick dinner, a piece of sweet kolach or strudel serves as a satisfying treat everywhere. Interested in Czech pastry names? In this article, I will go over...Read More
