This is a great recipe that is just a handful of super simple ingredients that turn into a creamy, homey dinner. I made naan to go with this dal makani but you can serve it with any style of bread, roti, sour dough, etc. or even with rice or other grains. My SO likes it with cinnamon and mint on top and I like mine topped with lots of yogurt or cream.
Continue reading
You may look at these and ask yourself what the difference between a Yorkshire pudding and a popover is and the answer is honestly, not much. The puddings use oil (or dripping) and popovers use butter and I think that might be the entire list of differences. You can interchange your fat of choice to make these more or less savory but either way they are absolutely fantastic with a roast beast and gravy or even with a thick soup as a kind of extremely puffy roll replacement. Since they only take minutes to make with 10 minutes of pre-prep they’re great if you need a bread side dish right away.
Continue reading
This is a really great and easy meal that is very customizable. What really took this casserole over the top was adding some crushed nachos on top for a great texture difference and a nice little pop of salt but you could put anything on top to change the texture and taste. This is also surprisingly good the next day so it might be better as a make ahead meal where you just heat it up and place extra toppings on it before serving.
Continue reading
This dinner is great because it comes together so quickly and you can pretty much put whatever vegetables or proteins or nuts that you have on hand inside of it. Since I used very thin vermicelli noodles you don’t even have to run the stove, I simply heat up water in my kettle and pour it over the noodles. Perfect for a too hot summer day or a quick pick up meal.
Continue reading
These brownies are really perfect they’re not too chocolate-y and not to heavy and not too cake-like. I know that everyone has their perfect type of brownies but these are pretty close to mind. The recipe includes cream which is kind of a weird addition to the pantheon of brownies but it does give them a really interesting crumb and a delightfully creamy taste so don’t substitute it if possible.
Continue reading
Obviously the original version of musakhan is a big leg of chicken with pinenuts and sumac served on a flatbread but this recipe gestures towards it and is both really easy to whip up (especially if you have some frozen or ready made naan). Usually it’s not served with a yogurt sauce but I think most things in life would be better with a yogurt sauce. You could easily add some fresh olive or tomatoes or finishing olive oil instead and those would all be nice additions too.
Continue reading
This is a great fancy weekend meal because it is a nice and extra special dish but also it isn’t too involved. The only ingredient you might have to go out of your way to get is cognac. You can substitute in a white wine (or use both cognac and white wine) but that flavor really makes the sauce special since it’s such a simple dish. This can be easily doubled, made ahead, or frozen meaning decadence can be available at almost any time.
Continue reading
I recently made a cheesecake and then I made another and then, just for a good measure, I also made this cheesecake and this one was the winner by a clear mile. This cake is rich and creamy. The citrus seems to cut through a lot of the fatty flavors, I think this cake doesn’t need anything else added to it but you can top it with candied orange peel, dried mint, or more chocolate ganache if you want to really take it over the top.
Continue reading
This poppyseed bread roll is absolutely divine. The bread is soft and fully and the filling is nutty and just a little sweet making it very easy to eat and perfect with a cup of tea or coffee. The dough is very easy to work with and though some of the filling oozed out when I rolled it up there was plenty to make a very lovely looking swirl inside with a nice soft crunch as contrasting texture.
Continue reading
There’s an entire category in Persian food of thick stews/thick soups, آش [Aash] and since that’s one of my SOs favorite types of food I have been trying to find ones that we both like and it just so happens this very simple barley stew is a winner with us. This soup is filling on its own without bread or other side dishes and it has soft comforting flavors that aren’t too challenging for people not used to Persian flavors.
Continue reading