You might already know about Jose, a 16-year-old vegan teen, from the previous post on Bored Panda. He has almost 750k followers on Instagram because of his colorful and fun vegan food.
These Fluffy Japanese Soufflé Pancakes are like eating cottony clouds! The delicate, melt-in-your-mouth pancakes are even better with homemade whipped cream and fresh berries. Learn how to make them perfectly airy and pillowy soft with my best tips.
A warm and hearty bowl of Kimchi Noodle Soup with Dumplings! Noodles in a really flavourful and umami kimchi broth with mushrooms, dumplings, and veggies. This is one of those really easy one-pot recipes that you can easily whip-up when you’re craving a bowl of noodles!
Trader Joe's roasted cauliflower and cheese raviolis with creamy harissa sauce and mini pepper slices, so flavorful and easy! It's quite obvious that I'm a huge fan of harissa. A little bit of adds so much flavor to anything that you cook it with. This is why I love adding it to sauces. I have
These delicious Vegan Strawberry Cream Danishes are perfect for Valentines Day breakfast. They are sure to put a smile on your loved ones face!
Ever want to try making your own ramen bowl at home, the more traditional way? This Tonkotsu Ramen with Pork Belly recipe will satifsy.
These are my Spicy Ramen Dumplings served with a spring onion mayonnaise. They're quick to make and an absolute crowd-pleaser.
Super simple tofu noodle Thai curry soup! Gluten free, vegan, and nut free!
If you have ever visited Korea, you've probably been amazed at the variety, the price, and the fantastic tastes of the nation’s street food. Korea is a
There’s dumpling you should know— - 🥟: We’re going Live with @rachelgurjar on @thefeedfeed to make pork dumplings! 😉 Tune in and make them with us! The recipe is now on Highlights and on our blog!
Are you craving a spicy and savory snack that is super easy to make at home? Korean Spicy Rice Cake Skewers - Tteok Kkochi is the perfect dish for you! Pan-fried till slightly crispy on the outside and soft and chewy on the inside. They are smothered in a spicy and sweet glaze topped with sesame seeds and green onion. Korean Spicy Rice Cake Skewers are vegetarian friendly and super easy to make at home with FIVE simple ingredients. Get yourself some Soju and make some Tteok Kkochi for the perfect Superbowl weekend!
This creamy gochujang pasta recipe is one you will likely make again and again. Made with pasta, cream, tomato paste, gochujang, and a few other ingredients, you will love how easy this dish comes together and it makes for for and delicious and easy weeknight dinner!
Make these perfectly crispy latkes easily at home, and they'll be the food EVERYONE is talking about at your Hanukkah celebration.
It’s citrus season and I loveee oranges and maltas and kinnows and mausmis and all the beautiful citruses we get in the winter 🥰 I made this upside down orange cake, which looks like sunshine on a plate! Soo fresh and soft and moist- I’m in lovee with this recipe ♥️ I saw this while scrolling on Pinterest and instantly knew this is what I wanted to bake 🍊 The recipe for candied orange slices is in one of my previous reels, but you could use thinly slices raw orange slices too!
Made in the instant pot or on the stove...best for when you're craving ramen, and need it fast!
Soft and creamy on the inside and crunchy on the outside, Japanese Croquettes or Korokke is my absolute favorite Japanese food. This is my mother‘s best recipe and I‘m sharing her secrets with you.
If you love finger foods, then you need to make these hot honey chicken tenders! Chicken tenderloins coated in buttermilk, flour, then fried to perfection and smothered in sauce.
Just try them with condensed milk, sour cream or Nutella. Believe me; you will be impressed!
This hot pink slaw is totally irresistible, thanks to—surprise—coconut! If you like coconut, you're going to love this nutrient-dense coleslaw/side salad. Recipe yields 6 side servings (about 1 cup each).
I think the title says it all. Combination of Nutella and pancakes make this a winner! Get Nutella Bomb Pancake Recipe!
Gimmari or Kimari is a popular Korean deep-fried seaweed roll that is crispy and savoury. The lightly seasoned glass noodles and vegetables are rolled into thin nori sheets and deep-fried for a crispy coating. Learn how to make our fried Korean fried seaweed rolls at home and enjoy Gimmari as an appetizer or snack.
Gluten free tortellini soup, with a vegetarian option. Easy, delicious, and packed with veggies!
Team Pie? These insanely decadent cakes will make you rethink that questionable position.
Vitumbua is a gluten free East African breakfast pancakes which is well known in most part of African countries. Though their name varies like Masa in Western African countries like Nigeria and Cameroon. This dish is eaten happily in Swahili countries like Kenya, Tanzania, Zanzibar,Uganda,Zambia Rwanda, Somalia, Burundi,Malawi and Mozambique. However you can even find this same Vitumbua in few Asian countries like India, Indonesia etc. Not only you can enjoy these gluten free Vitumbua for your breakfast, you can enjoy even for your evening snacks with some home made sauce or else simply with honey. Though this dish calls for spices like cardamom, nutmeg and almond extract, traditionally this dish is flavored with cardamoms. East African peoples enjoy this ultimate cuties with a cup of chai to finish their breakfast or snacks. Am running a month of blogging marathon with 4 themes for 4 weeks. For the first week, i picked International breakfast dishes. After posting 4 different breakfast dishes from different part of the world, now am taking you all to East Africa. Vitumbua will definitely please anyone at home as this dish calls for coconut and cardamom. We enjoyed thoroughly these cuties simply with some honey, but trust me the original recipe which inspired me to prepare this dish served Vitumbua with a homemade caramel sauce. Though i want to give a try to the caramel sauce, i opted for honey just to keep myself away from munching of these cuties. Trust me this Tanzanian doughnuts are seriously very dangerously addictive with a wonderful subtle coconut and cardamom aroma. If you want to give serve a different and a new breakfast to your family dont forget to this fantastic dish. Recipe Source: Here 2cups Basmati rice 1tsp Instant yeast 1cup Coconut milk (lukewarm) 3tbsp Grated coconut Salt 1cup Sugar 1/2tsp Cardamom powder Soak the rice in enough water and keep aside for overnite. Next day, drain the water and take in a blender together with coconut milk, flakes, spices, sugar, salt and yeast. Blend until the mixture turns smooth. Pour in a large bowl, cover and let it rise in a warm area until doubled in size or else when you see the bubbles on the top of the butter. Heat a appe pan/appam pan, or fry pan on medium heat, drop enough oil or brush the holes with oil. Once the pan gets warm enough, pour a tablespoon of batter to fill 3/4th of the hole. Cook for about 2 -3 minutes on each side, then quickly flip using a bamboo stick. Continue cooking on the other side and repeat this process until the batter gets finished. Let it cool slightly. Serve with honey or sauce of your choice. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87 An InLinkz Link-up
These vegan tofu bokchoy potstickers require only 5 ingredients, and are made in 4 easy steps! Get the full recipe here.
What's a good food for the summer time?! You are looking for something fun and easy to eat? Something portable and bite-sized? It's mandu time! : ) Mandu are Korean dumplings, and I'm very happy to share my chicken mandu recipe with you today. Mandu is usually made with pork or beef, or a...
Ok, I hope these are not too crazy for you!? I am a huge green tea fan, but strangely only recently got really into matcha, and how I could use it in recipes too. I make waffles for the kids a lot. They have been going through a waffles vs pancake phase. I have been …
For many years now I have been teaching a couple of classes that feature what I consider to be typical French bistro food: Beef Daube, French apple tart, pot de crème, profiteroles with strawberry ice cream, tarte flambée, etc. In the spring, I like to teach a class that includes a classic from the Alsace region of France: Coq au Riesling (or Sautéed Chicken in Riesling Sauce). Although this dish does not include ingredients that I typically associate with spring, I think the floral and acidic character that the wine gives to the sauce goes particularly well with asparagus. So even though it is probably more often served in its homeland during the winter months (with red cabbage and spaetzle), I find myself thinking about it during the early, cooler days of spring. Chicken in Riesling is an example of the classic, regional sautéed/braised chicken dishes that one finds all across France. The method or preparation—brown, moisten and simmer—is fairly universal. What separates each from the others—giving each its unique character and flavor—is the use of local and traditional ingredients. In this case the particular wine (a dry Alsace Riesling) and a sauce enhanced with bacon and cream. Almost every version of this dish I have ever encountered also includes mushrooms. And all include onions of some kind—most often pearl onions or leeks…but you will also find versions that use sliced shallots, or even just diced yellow onions. I have seen versions that include carrots, but this seems to me to be an anomaly…and not very much in keeping with the fact that this is a “white” stew and really should be made with all white, beige/brown and pale green ingredients. A finished half recipe... I have posted two other recipes for French chicken sautés: Poulet Basquaise from Southwestern France…and Poulet Valléed’Auge from Normandy. Comparing these three examples is instructive. It of course shows the similarity of method (mentioned above)…but it also shows how the personality of each dish is affected by how and when the “garnish” ingredients are added. In the Chicken in Riesling the mushrooms and leeks are added at the beginning so they are cooked with the chicken…and remain in the sauce for service. This way of incorporating the garnish lends a slightly rustic quality to the dish…and results in a dish that is a harmonious blending of the flavors of all the ingredients. In the Basque recipe (at least the version of it that I made) the peppers and ham that are cooked with the chicken are strained out before the sauce is finished. Freshly cooked peppers and ham are then added just before service. This creates a complex and refined sauce for a dish where the chicken, peppers and ham all have a distinct voice in the final dish. The Norman dish is a great example of one that straddles these two styles. The mushrooms and shallots are cooked with the chicken…and left in the dish. Then, freshly sautéed apples are added at the end with the cream. This method gives the apples a prominent place in the final dish. I imagine there are cultural and practical reasons that these dishes came together in their respective styles...unfortunately I'm not familiar with the "whys." As a cook though, I am fascinated by the differences in the results. Of course I can’t end this post without commenting on the wine. All Rieslings are not appropriate for this dish. Riesling is a German grape. But it is also grown in Alsace (which touches Germany…and due to its history is a bit of a cultural and culinary crossroads of the two countries). German Rieslings are almost always sweet. French are always dry. This dish is French and should be made with a French-style dry Riesling…not a sweet German-style. You don’t have to use a French Riesling as long as the one you use is dry. To make sure you are getting a dry one, look for the following on the label: “Qualitätswein Trocken” on German bottles, “Dry” from Washington State. Any Riesling from New York State should be fine…and most Australian Rieslings from Clare Valley or Eden Valley will be dry as well. (Ask your purveyor if you are unsure.) And finally, whatever you purchase, make sure you purchase enough so that you will have plenty to drink alongside this delicious dish. It is of course the perfect match. Coq au Riesling (Chicken in Riesling) 2 slices thick cut bacon (2 to 3 oz.), cut cross-wise in 1/2-inch pieces 2 to 3 T. butter, divided 8 oz. white button mushrooms, sliced 1/4-inch thick 2 leeks (one if they are very large), white and pale green parts only, halved, sliced cross-wise into 1/2-inch pieces and rinsed in several changes of water—you should have 2 cups prepared leeks 1 1/2 c. Alsace-style Riesling (see note) 1 T. vegetable oil A 3 1/2 lb. chicken, cut up (see note) or 3 lbs. chicken parts of your choice Several sprigs of thyme 1 bay leaf 3 or 4 parsley stems 1/2 c. heavy cream 2 T. minced Italian flat-leaf parsley lemon, if necessary Salt & Pepper Ingredients for a half recipe... In a straight-sided sauté pan or wide enameled cast-iron pot, render the bacon over medium-low heat until crisp. Remove the bacon to a plate and increase the heat to medium-high. Add enough butter to the pan to make 2 T. fat (if the bacon was very fatty, you will not need to add any butter). Add the mushrooms and sauté until soft and browned—about 5 minutes. Reduce the heat to low and season with salt. If the pan seems dry, add a bit more butter. Add the leeks to the pan, along with a pinch of salt and cook until wilted, stirring frequently. Don't let the leeks brown. When the leeks have softened a bit (after about 5 minutes), add about 2/3 of the Riesling (a cup) to the pan and reduce by a third. Set aside. While the bacon, mushrooms and leeks are cooking heat a tablespoon of butter along with the vegetable oil in a large sauté pan set over medium-high heat. Pat the chicken dry and season generously with salt and pepper. Add the chicken to the pan, skin side down, and brown all over, in batches if necessary to keep from crowding the pan. Regulate the heat as necessary to maintain an active sizzle. When the chicken is golden brown and the skin is crisp and well-rendered, transfer the chicken to a plate and pour off all of the fat. Deglaze the pan with the remaining Riesling…bringing it to a simmer, reducing (by a third to a half), and scraping the browned bits off of the bottom of the pan as the wine reduces. Add the deglazings from the pan the chicken was sautéed in to the pan with the leeks and mushrooms. Return the bacon and the chicken (skin side up), along with any accumulated juices, to the pan. Bring the contents of the pan to a simmer and add the thyme, parsley stems and bay leaf. Cover the pan with a tight fitting lid. At this point you may either reduce the heat or transfer the pan to a 325° to 350° oven. With either method, the goal is the maintenance of a gentle simmer. You will note that there is only a small amount of liquid in the pan—perhaps coming a quarter to a third of the way up the sides of the meat and no more. When the white meat pieces are cooked through (to 150° or 155°…after about 15 minutes), remove them to a plate. Continue to cook the remaining chicken until very tender and cooked through (a skewer inserted in the meat will not encounter resistance going in, or “grab” coming out)—another 10 to 20 minutes or so. Remove the dark meat pieces to the plate with the white meat. Remove the thyme, parsley and bay and discard. Add the cream to the pan and bring to a simmer. Simmer until the sauce has thickened slightly. Taste the sauce and correct the seasoning with salt and pepper and a little lemon, if necessary. Reduce the heat to very low, swirl in the parsley and return the chicken to the pan. Cover the pan and briefly allow the chicken to heat through. Coq au Riesling is traditionally served with Spaetzle, rice, noodles or steamed potatoes. Serves 4 to 6 Notes: Riesling is a German grape. In Germany it is almost always made into sweet wines. French Rieslings from Alsace are always dry wines. This dish requires a dry Riesling. French Rieslings can be very expensive…and, in the states, sometimes difficult to find. You may use any dry Riesling for this dish. When looking for a dry Riesling, choose one labeled as follows: Alsace, “Qualitätswein Trocken” from Germany, “Dry” from Washington State, any from New York State, and most Australian Rieslings from Clare Valley or Eden Valley. The chicken may be cut into 4 or 8 serving pieces (or you may use parts, as noted in the recipe). For these "Sauté-style" stews, the French traditionally cut the chicken into 8 pieces—2 legs, 2 thighs and 4 breast pieces. The four breast pieces are obtained by taking each split breast and cutting it cross-wise into 2 equal pieces. You may also simply cut the chicken into quarters—2 leg-thigh joints and 2 breasts. For both methods, the first joint of the wing may be left attached to the breasts. My preferred way to prepare this dish is with 2 breasts plus 3 leg thigh-joints or 6 thighs. I remove the breast meat from the bone before returning it to the pan to reheat it for service. The dish will then serve 6, each person getting a third of a breast and one piece of dark meat. Printable Version
Looking for purple potato recipes? This purple potato salad is both tasty and eye catching, with electric pink radishes and bright green onions.
Vegan Onigiri, Six Ways: These whimsical Japanese rice triangles can be flavored with various ingredients and make a great lunch or picnic bring-along.
Vietnamese-inspired noodle bowls that are as vibrant in flavor as they are in color, topped with sautéed tofu, fresh carrot and radish, fried shallots, peanuts, and a sprinkle of fresh cilantro.
Shanghai Soup Dumplings, or xiaolongbao (小笼包)—perhaps the most perfect single bite of food ever conceived by man—do not require much introduction. Paper-thin wrappers envelop perfectly seasoned pork filling and rivers of hot, flavorful soup. If you want to make more of these, you can multiply this recipe as needed!
Galbitang is a hearty Korean short rib soup made with aromatic vegetables. Cook this galbitang recipe in an instant pot or over the stovetop. Making it a day in advance is recommended to achieve a clean taste in the broth.
Bo Kho is a spicy and flavorful Vietnamese beef stew that makes a pretty epic bowl of noodle soup. Bho Kho is a nice change to the usual bowl of pho noodles
A simple coconut and tomato based curry that is not too spicy. Served this creamy and delicious dish with steamed white rice.
Time to transform your basic salad into plate of garden flowers artwork!
Traditional halloumi pies Χαλλουμοτες
These homemade vegan baos are bursting with flavor and are also freezer-friendly! Vegan Soup Dumplings (Xiao Long Bao) – Get the full recipe here.
Take your sandwich from ho-hum to outstanding! A dressed herb and lettuce salad tops this chicken sandwich with tomato, avocado and mozzarella.
A warm and hearty bowl of Kimchi Noodle Soup with Dumplings! Noodles in a really flavourful and umami kimchi broth with mushrooms, dumplings, and veggies. This is one of those really easy one-pot recipes that you can easily whip-up when you’re craving a bowl of noodles!
