These vegetable wontons can be made ahead of time and frozen. You can make your own wrappers but I use store bought ones to cut down on the time and honestly, they’re just better than the ones I’ve ever been able to wmake at home. The Wontons can be steamed, pan fried, or added to soup. I find them to be very delicate in soup so probably next time I’ll give pan frying a try instead. This recipe is a bit of a time sink but if you make a big batch it’ll feel worth it on bad days when you have something special to eat.Continue reading
I love this recipe. It’s quick, it’s delicious, you can serve it on top of any carb you have on hand : rice, noodles, couscous, spätzle, even a baked potato. You do you. It also is made of very simple ingredients that I tend to have on hand and you only have to chop an onion and some mushrooms. If you add in some frozen peas or spinach you can get some green vegetables in there too and it’s just a nice balance of quick, easy, cheap, and delicious you don’t find in most recipes.Continue reading
I’ve become very enamored with Babka lately. There is something about the brioche-like texture and the sweet inside that really makes me happy but I actually do not like to stuff bread with chocolate and the cinnamon version always feels a little too dry so I decided to try a jam version and that is amazing. I can’t seem to make this without also getting jam all over the place but I’m sure that’s just a me-problem.Continue reading
This is a great recipe from Bon Appetite. While it’s a little more involved than a weeknight meal or even a regular weekend meal for me personally this has a really fantastic result and is worth the effort for a dinner party or any other special occasion. You can scale this recipe up to make more than one tray but this made at least 8-10 good portions and at a party could be stretched to 16-18 people if served alongside other things.
I don’t even like chicken nuggets that much but for whatever reason I really like turning non-chicken things into nugget form. These chickpea nuggets are really great and they can be baked instead of fried (or baked and then pan fried if you like them extra crispy) which makes them really easy to store if you make them all at once. They’re basically the perfect combination of a vegetable fritter and falafel if that’s something you need in your life.Continue reading
I’ve recently become extremely fond of this super simple recipe. You can put whatever you like in the bowl on top of rice or other grains along with the spicy surumi mixture: pickled vegetables, shredded cabbage, nori, fishcake, spinach, carrots, the sky is the limit. The blend of spicy sauce with fatty mayo and vinegar and salty surumi makes this surprisingly good even though I don’t usually like mayo all that much.Continue reading
I guess the common name for making pull apart bread like this is “monkey bread” but out of all the names I really like “bubble bread” personally. This is a pretty standard recipe for garlic rolls / garlic knots but made into small pieces that make it really fun for a party and to share. This looks like it would take a lot of work really it’s probably only five extra minutes of work to dunk the balls in garlic-butter. If you don’t have a bundt pan then simply place a ramekin in the center of a round tin like I have.Continue reading
Long time no menu! I’ve decided to update this site in a lot of ways and one of my big projects for the year is to remake recipes with bad images and updating them. My new plan is to only publish less new recipes (maybe 1-2 a month) and instead update old recipes. There’s already well over 250 recipes on this site and I think they’re all boring at this point so I want to branch out a little bit more. In the meantime I hope to post more menus, for bentos you’ll have to go to @mabmadefood and maybe I’ll do a better job this year of posting there as well.Continue reading
Who doesn’t like a good chicken parm? This isn’t exactly a complicated recipe but it’s also not an easy one because you have to do a lot of things at the same time. I love making chicken parmigiana on the odd occasion but the problem is that you need up with a lot of dishes so if you don’t have a dishwasher (like me), you may want to keep this one for special occasions only. It’s a total crowd pleaser though so don’t hesitate to make it for a crowd.
You can make this as creamy as you like by adding an extra potato (or a potato with a higher starch content) and by blending as much or as little of the soup as you like but it’s clean taste and satisfying stick to ribs taste make this the perfect fall or winter soup. As a bonus it’s made of ingredients that are cheap most of the year and are generally in my pantry so it’s perfect for last minute or cheap night meals.