Step 1To the food processor add the flours, salt and pepper and pulse once. Lightly beat your eggs in measuring cup, add olive oil,water and basil. Turn machine on and pour the egg and basil through the feeding tube, turn machine off when dough comes together. Empty onto floured work surface. Knead the dough until
Make namesake and top this on short-grain rice, porridge, tofu and even pasta. Also, namesake makes a terrific omelette. Nametake is enoki mushroom cooked in soy sauce, mirin and sake. It’s super simple but versatile. A lot of people in Japan purchase pre-made nametake in a jar made by huge food manufacturing companies, but homemade
Key lime pie, banana cream pie, and cheesecake are among the more popular ways to showcase a homemade graham cracker crust, but they’re hardly your only options. This no-bake pie crust recipe is as versatile as it is easy to make. Pop whole graham crackers into a food processor and blitz into fine crumbs. Stir
SPONSORED: We get excited about good food and great ingredients, so we’ve teamed up with Divine Flavor to bring you delicious recipes made with their mini Tribelli peppers. Zoodles swimming in homemade red pepper romesco sauce, cashew cheese, and ground meat all baked in the oven makes for a perfectly nutrient-dense ziti you will love!
With all of the crazy cupcake combinations you can find these days, sometimes it’s nice to revisit the old classics. These velvet cupcakes with vanilla frosting are easy to make and simply delicious. They’re exactly like red velvet cupcakes — without the bottle of food dye.This recipe was adapted from “More From Magnolia” by Allysa Torey
Why It Works Brining the groundnuts (peanuts) seasons them thoroughly.Roasting the peanuts deepens their flavor and nuttiness.Adding the different vegetables at staggered stages during cooking ensures that they are tender without falling apart. My memories of groundnut stew—the West African stew of simmered meat and vegetables coated in a velvety, thick groundnut (aka peanut) sauce—are
A blend of spinach, cilantro, and arugula anchors this delicate, vegetal soup from Yasmin Khan, author of Zaitoun. Updated on January 1, 2019 Credit: Greg DuPree Warming spices like nutmeg, allspice, and turmeric amplify the verdant flavors of the greens; a single potato adds light, silky texture; and a drizzle of olive oil and dollop
