Delicious! I mixed all the dry ingredients a few days ago and kept it in the pantry.Yesterday I made up the tablespoon of mix with olive oil, parmesan cheese and minced garlic then served with crusty bread. We had other nibbles as well but this dipping sauce disappeared before I could blink. I quickly had to mix up another batch.
I made these yesterday and they came out really great. My husband is a bread lover and he ate 2 of them as soon as they cooled a little. My friends that were over loved them. I am going to make them for dinner next week when I have some friends over for dinnerThank you for the great recipes. I have loved every one of them that I made.
And did I mention how excited I was to write a whole chapter of celery recipes? I love an underdog and celery is definitely that. For the haters or apathetic, I think the celery chapter in Tenderheart might sway you to give this humble green a chance. My middle child is ardently anti-celery but he enjoyed the celery leaf soup and loved the celery and vermicelli spring rolls in the chapter.
To celebrate the Oz launch, I\u2019m sharing an exclusive recipe excerpt from the book - it\u2019s perhaps a recipe that wouldn\u2019t jump out at you as you flick through the almost-200 recipes, but it is one of my personal favorites in the book. It\u2019s a salad (surprise) - marinated celery with couscous and pickled golden raisins. When I first made this, I remember thinking, \u201Chow do I communicate to my readers how sensational this salad is??\u201D After all, it is not good to show favouritism. But since this newsletter is my personal safe space, I can openly say - YOU MUST TRY THIS SALAD!
But before we get to the recipe, I wanted to share my Sydney eat list, compiled during my recent month long visit. It was my first time back in 4 years and between catching up with family and friends, we ate, and we ate well. The food in Sydney has always been incredible but after Covid, the city feels reborn, and dining scene feels abundant. I made this reel of some of the food I ate after I returned to New York (a lot of it was my mum\u2019s food!), and many people asked for recs, so here is my promised list. Most of it is Asian food because that is what drives me. Also special thanks to my friend, food journalist and fellow vegetarian Lee Tran Lam who kicked off my eating adventures with an exemplary list of recommendations - many of the below started off as her recs.
Emperor\u2019s Garden Bakery in Chinatown is still dishing up their beloved cream puffs. There are still lines for these famous custard-filled mouthfuls, but the queue moves quickly and you get about 11 of them for 4 bucks. Sydney\u2019s chinatown has changed so much and this is one of the last remaining original businesses.
Oh my word! When I was a young woman my friends and I would eat at a special restaurant in Los Angeles and I would ALWAYS order Shrimp Louie. I just ADORED Shrimp Louie. But over the years and living in different states it became harder and harder to find. Did it just become yesterday like so many things do? So when I saw this recipe I was thrilled! A found treasure. Thank you SO much!! It brings back memories and I can hardly wait to try it!!
This is a fantastic idea for my diet dinner. I thoroughly enjoyed the meal. For a lazy person like me, the recipe is simple and quick. Thank you for sharing this post! Please continue your excellent work :))
Thanks a lot for this recipe. I am feeling motivated this weekend and intend to make something elaborate for my family. Your Shrimp Louie recipe has my heart already. Can I mix garlic spices with the Cajun seasoning?
This easy, creamy spicy vodka pasta went viral on TikTok and Instagram and it continues to receive a lot of attention for good reason! This is a staple in our home and I really should have posted this recipe sooner! It comes together quickly, completely on the stovetop and is an easy weeknight dinner recipe.
This is the perfect dinner recipe if you're not experienced in the kitchen. As you whip up some tomato pasta with vodka sauce into "Gigi Hadid Pasta Recipe", your guests will be impressed and you will have a stress-free dinner to add to your repeat list!
I would love it if you followed me on Pinterest. Save this to your dinner recipes board! If you make this recipe, please take a moment to comment below and let me know what you thought of this recipe!
Hi, I'm Sandra! Welcome to my kitchen. A self-taught cook, I love being in the kitchen. My inspiration is the people who I love the most - my family. Here you will find simple family recipes to enjoy year round. More about me
Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner. Read through for important tips and watch the video for how to make shakshuka!
A North African dish, said to have originated in Tunisia, shakshuka, ponounced Shak-SHOO-kah, is made of soft cooked eggs, gently poached or braised in a delicious chunky tomato and bell pepper sauce. The seasoning can vary from one recipe to another, but you'll often find warm spices like cumin, paprika, and crushed red pepper flakes for some heat. (If you're familiar with the popular Southern Italian dish known as eggs in purgatory, then this idea of cooking eggs in tomato sauce is not new to you!)
This easy shakshuka recipe is something I make often for Sunday brunch, although I'm not shy to serve it for dinner as well. There are two main components to this recipe: The chunky tomato sauce and the eggs.
If you want to incorporate meat in this shakshuka recipe, you'll use ½ pound of ground or small diced meat, lamb or beef are common options. Cook the meat first in a bit of extra virgin olive oil until fully browned, and season with kosher salt, black pepper, and if you like, a dash of allspice. From there, add the onions, garlic, and bell peppers and make the shakshuka sauce by following the recipe.
I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...Learn More
OMG!!!! What a great breakfast!!! I love the shakshuka! The only things I did different I added 1/2 tsp marjoram since I had no mint, two tbsp olive and red pepper tapenade that I'm wanting to use up. Your recipes are such an inspiration and fit in with our anti-inflammatory diet. Thanks again!
My friends invited me to go join them for some food and fun and to stay overnight, and I said, yay, would you like some breakfast the next day? They said yes, so in the morning I cooked your shakshuka recipe. I used 1 onion, 1 green and 1 red bell pepper, 24 oz. container of halved grape tomatoes with plenty of spices including the spices listed plus garlic salt. I think I at least doubled the spices as compared to the recipe card. I cooked 1 egg per person since I was also heating up some pre-cooked Santa Maria inspired tri-tip (about 8 oz. for 3 people). after cracking the eggs into the pan, I covered the pan and let the eggs cook on the stovetop until done to our liking. The breakfast was nothing short of spectacular and my friends said they absolutely loved the flavors. Thank, you, Suzy!!!
This is a pre-made sauce for black bean sauce dishes. Typically, we prefer using whole fermented black beans (see below), but this is a convenient jarred stir-fry sauce, especially if you have trouble locating whole fermented black beans. While black bean garlic sauce is convenient, it generally produces darker, murkier sauces, because the black beans are finely ground. If you want your sauces to look cleaner, use whole black beans. Try it in our Beef with Black Bean Sauce recipe.
Gochujang is a savory, spicy, and pungent fermented Korean condiment made from red chili peppers, glutinous rice, fermented soybeans, and salt. Find it in Korean grocery stores like H-Mart and other well-stocked Asian markets. Gojuchang is used in many Korean dishes, and we do love Korean food! Check out our recipes for Beef Bibimbap, Kimchi Stew (Kimchi Jigae), and Crispy Pork Belly Kimchi Bowls, just to name a few!
A potassium carbonate solution, also known as lye water, is an alkaline ingredient used to make various types of noodles, dough, and alkaline rice dumplings, or jianshui zongzi. Other recipes using it include Chinese fried dough (yóu tiáo) and mooncakes. You can find this solution in well-stocked Chinese grocery stores and online.
The recipe was really delicious! I had some feta left over that needed using up so I put in quite a lot of it! Never had it with eggs before! So thank you for introducing me! Also I only had salad tomatoes so I quartered them and allowed them to soften in the butter before adding the eggs.
Hi, I'm Elizabeth! Welcome to Bowl of Delicious. I create easy, real food recipes for busy people. I believe traditional home cooking with food your great-grandmother would recognize doesn't have to cost a lot of time or money. Learn more!
Such a great recipe, even if you think is a kind of no-recipe ? we all need these type of quick and no-fuss food that is nourishing and comforting at the same time, so thank you for sharing.ReplyCancel 2b1af7f3a8