This chickpea stew is an easy one–pot recipe with simple ingredients and is ready in about 30 minutes.It’s excellent as a tasty and nutritious everyday dinner and for meal prep, as the chickpeas become even more flavourful the day after.

Chicken Chow Mein is a delightfully flavorful dish that’s filled with tender chicken, crisp vegetables, and perfectly cooked noodles, all tossed in a savory sauce. It’s not heavy or overly salty either.

Thinking about upgrading your walls? Board and batten walls can add a touch of elegance and charm to any space. Whether you're aiming for a classic look, modern aesthetics, a cozy rustic vibe, or an

This easy mac and cheese recipe is made completely on the stovetop and without any odd ingredients. Have your side dish or main course on the table in under 30 minutes!

Dit heerlijke eenpansgerecht met bruine bonen, paprika, ei en Provencaalse kruiden staat in 25 minuten op tafel. Serveren met brood of rijst.

My all-time MOST USED white wine vinaigrette is tangy, slightly sweet, and the perfect all purpose vinaigrette for any salad. Prep a batch with simple pantry ingredients and store in the fridge for up to 2 weeks!

These Spinach Enchiladas are creamy, cheesy, and absolutely delicious. Loaded with veggies and three kinds of cheeses, these vegetarian enchiladas will leave you far from hungry!

The Palermo restaurant scene is particularly vibrant and a delight for the taste buds.

Recipe video above. Greece's answer to Italian Lasagna! This traditional Greek dish is made with layers of pasta topped with a rich meat sauce perfumed with a hint of cinnamon and clove, topped with a thick layer of cheese sauce.For the neat layers pictured, arrange the pasta so they're all going in one direction, and rest the baked Pastitsio for 15 minutes before slicing. Excellent for making ahead (keeps for 4 to 5 days in the fridge) and freezes very well!

Discovering the best food and drink places in Malta from cafes to wine bars to lunch and evening meal spots with authentic local cuisine.

This healthy meal prep menu is packed with high protein foods, high fiber foods, and nutrient dense foods. You should be able to put together this menu in about an hour. All recipes are gluten free.

Discover the top things to do in Middlebury VT! From historical sites to outdoor adventures, this guide helps you make the most of your visit.

30 mins, one-pot...this silky smooth, extra creamy pasta is the perfect cozy winter recipe for serving up to friends and family!

This quick and easy Crispy Sweet Chilli Chicken is the perfect weeknight dinner for when you are wanting to skip the takeaway and eat a comforting meal at home.

Inspired by The Clever Carrot If you are new to sourdough, watch the step-by-step video here: Simple Sourdough Bread or in the post above.  Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Notes: You need an active sourdough starter. I have had success activating starters from: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. This is the Dutch Oven I use for sourdough bread. I used this Dutch oven for years, and it's a great one, too. Flour sack towels are a great investment because they ensure your dough will not stick while it is proofing.  I love using rice flour for dusting (as opposed to ap or bread flour) because it doesn't burn. When you use a flour sack towel, however, you don't need to use any flour.  Find all of my sourdough essentials here: Essential Equipment For Sourdough Bread Baking I love a high-hydration dough, and I have great success using 380 grams of water in this recipe, so feel free to play around and push the hydration here.  Salt: I have had success using both kosher salt and fine sea salt here. When I use kosher salt, I use the Diamond Crystal brand. When I use sea salt, I use the Baleine Fine brand. Regardless of the brand, I use 12 grams.  Shaping: If you're looking to get a more open crumb, try shaping a batard (as opposed to a round). Watch this video for guidance. Also: The recipe below follows the traditional shape once, rest, then shape again method. I often skip the preshape now and simply shape the dough once. I still get a nice open crumb.  How much Sourdough Starter to Use? Because my kitchen is cold for much of the year, I like using 100 g (1/2 cup) of starter as opposed to 50 g (1/4 cup).  When determining how much starter to use, consider a few things: If you live in a warm, humid environment, 50 g should suffice. If you plan on doing an overnight rise, 50 g also should suffice. If you want  to speed things up or if you live in a cold environment, consider using 100 g starter. Note: If you use 100 g of starter, your dough may rise more quickly, so keep an eye on it. As always, rely on the visual cues (increasing in volume by 50%) when determining when the bulk fermentation is done.  A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.

Here's a list of Zurich restaurants to try during your visit. From lakefront dining with a view, to traditional Swiss comfort foods.

It's not a wine tasting if there isn't food. Here are some delicious, easy appetizers to pair with wine at your next wine tasting party.

For the best penne alla vodka you’ll ever make, the secret’s in the sauce.