Savory, meaty, sweet and crispy Chinese style pancake made with sourdough discard.
Savory & crispy scallion pancakes made with sourdough discard.
The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs.
Savory & crispy scallion pancakes made with sourdough discard.
Buttery and ultra flakey biscuits from sourdough discard
"Indulge in the ultimate Neapolitan pizza experience with our naturally leavened Sourdough Neapolitan Pizza Dough recipe. Achieve a light, chewy crust with unparalleled flavor, all thanks to the magic of sourdough fermentation. This guide offers simple, step-by-step instructions to create the perfect base for your favorite toppings. Elevate your pizza night with a homemade dough that's not just delicious, but also boasts the unique tang and aroma of sourdough!"
Transform your sourdough discard into something magical with this easy recipe for homemade dumpling wrappers! Perfectly pliable and subtly tangy, these wrappers will elevate your dumplings, making every bite a testament to sustainability and culinary creativity. Say goodbye to store-bought wrappers and hello to a delicious, waste-reducing choice for your next meal. Ideal for dumplings, potstickers, or any filling of your choice.
Over 30 grams of plant-based protein, this easy vegan ragù recipe combines delicious vegetables and spices to create a healthy vegan dinner. Serve with pasta, polenta, or any grain!
A Middle Eastern flatbread made with a soft dough and topped with either a mix of cheese and nigella seeds or a Za'atar and olive oil blend. A delicious way to start your day - always with a cup of tea.
One of our family favorite recipes from my grandma on my dad’s side of the family.
Dive into bite-sized heaven with these Blueberry Pie Cookies, oozing with fresh blueberries, buttery pie crust, and a sprinkle of sugar. It's pie and cookie all in one!
Savory Everything Bagel Sufganiyot aka Hanukkah doughnuts are stuffed with lox and schmear because I love you.
Discover the ultimate German schnitzel recipe with Oma's quick and easy method - perfect for any occasion! Taste the authentic flavors of Germany today.
Almost every cuisine has a delicious version of the pancake.
Latvian dill potatoes are perfect to enjoy with the pork cutlets or would be lovely as a side for just about anything. You use small potatoes like Yukon golds or red or white new potatoes
Ploughman’s lunch is a traditional British meal that is perfect idea for your next party. Fill a large, rustic platter with cheese, bread, meat, pickled and fresh vegetables, chutney, boiled eggs, and fruit. Guests can enjoy a wonderful sandwich with a side salad. It’s a simple but brilliant dish for entertaining!
Easy vegan dill havarti cheese made with coconut oil and agar agar
Swiss Sunday Zopf: The Swiss love good bread and they are excellent bakers. On Sundays they love to eat the Butter-Zopf, a soft bread similar to the Challah, the Jewish bread. It is a traditional Sunday bread and it's said it's origin is coming from a custom whereby …
My Aunt's homemade kimchi recipe is delicious, flavorful, refreshing and easy to make! Plus, I'm sharing a naturally sweetened vegan kimchi version, too! If wanting to make a small batch: use 1 large (or 2 small) Napa cabbages (5-6 lbs.). Use 1/2 cup coarse sea salt, 1 1/2 cups cold water, 5 to 10 cloves garlic (start with 5 cloves and then taste), 1 inch fresh ginger, 1/2 medium sized onion, or one small onion, 1/2 cup Korean radish, 1/4 Fuji apple, 1/4 Korean pear, 1/4 cup fish sauce, 1 cup gochugaru, 1 bunch green onions. Blend everything as noted below in the recipe card, taste and adjust anything as needed.
Prekmurska gibanica is culinary specialty that will amaze you with it's look and especially with all amazing f
This all-purpose chile crisp recipe—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.
Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.
Armenian Pastry bites filling with walnut mixture also known as nazook
When it comes to chicken, I am very much a thigh than a breast person, but this salad makes me happily relish the white meat. Indeed, I am always happy to roast a chicken, eat the brown meat, and leave the chicken breast to be stashed in the fridge just for this. But obviously, you can use whatever leftover chicken you have; it's also lovely with some small, cooked prawns or little brown shrimp. This does make a lot, but I find it all too easy to get through! For US cup measures, use the toggle at the top of the ingredients list.
Simmer kreplach in broth or crisp them and serve with mustard.
Creamy Gochujang Pasta
This July 1, celebrate Canada's bounty with a delicious meal featuring menu favourites from across the country.
This recipe reminds me of my German mother's cooking. It's so delicious and always a crowd-pleaser!
Hollandaise, a sauce made from egg yolks and butter, is easy to make at home. Use it to dress up veggies, make the perfect eggs Benedict or spoon over fish or chicken.
Leo's "Nun Farts" was one of my Dad's favorite sweet treats when I was growing up. Loosely translated from the French Pet De Soeur. Addictive
This Korean-inspired vegan japchae features bouncy noodles, colorful veggies, and pan-fried tofu tossed in a sweet and umami sauce. It is easy to assemble and makes a nutritious, filling weeknight dinner.
Get ready to be addicted to these traditional south-west German pastry, equivalent to cinnamon rolls but also so much different as it has ground hazelnuts or almonds for fillings!
How to make a perfect pot of rice, plus 20 ways to serve it.
This take on the classic take-out noodles is the best you will ever have thanks to a deeply flavorful, carefully layered sesame sauce made of pure sesame paste, aromatics, and fermented tofu.
et inspired by these recipes from James Walt, executive chef of Araxi restaurant.
Note that prep time is broken down as follows: Day 1: 25 mins prep, 8 hours rising overnight Day 2: 60 mins prep, 60 mins rising.
