I absolutely love the texture of this creamy orzo with roasted vegetables. It’s got just enough cheese to produce that perfect soft, gooey mouthfeel of mac and cheese but it has enough vegetables to keep the flavor smokey and not just slip you in to a full on carb coma after eating it. It comes together in just a few minutes and there’s no second pan of sauce to wash so it makes a good weeknight meal.
This soup has a wonderful simplicity to it. Sometimes coconut in soup can be really cloyingly sweet of overwhelming but in this soup its nicely balanced with the soft flavor of rice and the heartiness of mushroom. Since this takes only a few minutes to come together it’s perfect for when you don’t feel well or on a cold night where you just want a warm dinner right away.
I really love this recipe because frying is just a bridge too far for me most days. I understand most people don’t fry because of health but for me it’s mostly just laziness so if you want the delicious taste of sweet and sour chicken but less work – this is the recipe for you.
When people want a quick dessert they reach for cookies but these doughnut holes can be made in just about 20 minutes and they’re sure to impress because who makes doughnuts these days?
This is one of those recipes that doesn’t seem like much but it takes mushrooms from a bland, boring food to the perfect topping for almost anything. I used this ragu smothered over the tops of popovers but it’d be great on polenta, over rice, and even as a pasta sauce.
When I saw this recipe I knew I had to try it. While the recipe is technically quite close to a scotch egg what it actually resembles much more closely is falafel stuffed with a boiled egg. The scotch eggs do not really end up tasting anything like your meaty scotch eggs but it is a great twist on falafel. Make sure you spice your chickpea mixture well as the flavor seems to get a little lost after frying.
I made a turnip gratin previously but I wasn’t in love with it but I think I’ve cracked the code this time. This potato gratin is so good it’s hard to stop eating! Layering the cheese and milk mixture is the most important part but also don’t cheap out and use poor quality cheese because the minimal nature of the ingredients means that basically there’s no where for flavors to hide.
These are like naan on steroids. They’re very unassuming but they were super quick to make and absolutely delicious. I didn’t do a great job at pan frying but they still were crispy and crunchy and completely satisfying. I made the dough the night before and then fried them up in the morning so that’s an option if you’re a little low on time or you like to last minute cook in the morning.
I’ve had “make ravioli” on my to do list for about 8 years and I finally did it and guess what: it was great! It probably would have been a lot easier with a pasta sheeter but doing the whole process by hand was actually not hard or that time consuming. It’s the type of recipe that you struggle with the first time but I feel like you’d get exceptionally better after 3-4 times. This is a recipe you can use to impress EVERYONE but also it was just very fresh tasting, cheap, delicious, and worth a try.
These are a total hit, I would absolutely suggest that if you would like to eat bread and potatoes at the same time that you do it in knish form. The dough for these is VERY forgiving and the filling is hearty and homey at the same time so these would be great next to a bowl of soup or a salad to make a full meal.