Recipes & Food

The simplicity of this soup’s technique belies its depth of flavor, which is both vivid and complex The soup is made bright with lemon and fresh with cilantro, but the secret ingredient is tahini, which is layered into the soup to thicken it, and then drizzled generously on top in the form of a gently spiced sauce The result is a soup that’s both vegetal and creamy, tangy and rich

Each bite of this easy shortbread is rich and buttery, with a tender, crumbly texture that melts in your mouth. Plus: The dough takes just five minutes to make and it practically comes together in one bowl.

Perfectly cooked boiled eggs, homemade mayo, bright lemon juice, crunchy celery, and some fresh parsley make for a near-perfect egg salad.

Whether you have leftover hard-boiled eggs from Easter or Passover or you just boiled a carton of eggs, one of these recipes is sure to satisfy. We've got the classics like deviled eggs and egg salad, plus Thai-style fried eggs, Provençal pan bagnat, and more.

This classic chicken salad gets a West coast twist with salmon and goat cheese.

In our potato-centric worldview, this air-fryer method makes the very best baked potatoes.

Roti is a basic, everyday bread, but making it takes a lot of skill The dough is kneaded with just enough water to bring it together and keep it soft and pliable And though it’s not yeasted, a ball of well-mixed and -rested dough will be supple and almost spongy, as if it were

At Bob's Red Mill, we know that you can't rush quality. That's why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. This production 'secret' allows us to seal in the freshness and bring you wholesome, quality foods, just as nature intended. Our beautiful stone grinding mills are much like the ones used during early Roman times. And to this day, our quartz millstones remain the best way to produce the finest products available. Unlike high-speed steel rollers, our stone mills ensure the most nutritious parts of the whole grain remain, so we can pack all-natural goodness right into your bag.

This classic carrot cake recipe is not overly spiced, and it has texture from the grated carrots, shredded coconut, chopped nuts and raisins If your dried fruit feels dry, plump it either by steaming the fruit for a couple of minutes; pouring boiling water over the fruit then draining it; or even just running it under hot tap water Pat the fruit dry before using it

Spanning from sweet to savory, these vegetarian sandwiches don't skimp out on flavor.

With an air fryer, bacon is a speedy, zero-fuss affair that takes about 10 minutes to cook.

Whether you want something heartier or something as light as it is easy, we've rounded up sandwich ideas that come together in a pinch and are perfectly portable.

Requiring just a handful of ingredients and a mere 30 minutes of active prep time, these homemade soft yet sturdy hoagie rolls are the perfect bread for building your favorite sandwiches.

These egg sandwiches work for breakfast, lunch, dinner, and everything in between. The choice is yours!

A substantial vegetable casserole, this recipe can be a green vegetable side dish or a vegetarian main course Though a bit of a job to put together, it is a crowd-pleaser.

Whipped cream and store-bought dulce de leche are all you need for this frozen summer treat.

The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.

For the crispiest potatoes ever, toss them in your air fryer. There’s no preheating the oven, no dealing with rimmed baking sheets, and, most importantly, no waiting an hour for your potatoes to cook.

An ancient Persian porridge in which well mashed wheat and shredded meat form a thick, filling, and energizing meal. This version features wheat berries and lamb that’s ideal for a filling sahari or eftār or meal for anytime.

A selection of our favorite flavor-packed green salads.

Learn to make buttery hamantaschen dough, easy to work with for any filling. Rich, delicious, orange-scented cookies. Kosher, Dairy.

In this video, we introduce you to a dish that's more than just a soup; it's a complete meal. Our Turkish Mantı Soup is budget-friendly and simple to make, perfect for feeding a big family or impressing guests without stress. We've focused on creating a recipe that combines ease with flavor, ensuring anyone can make it. Watch as we guide you through each step, from prep to plate, and discover how satisfying cooking at home can be with this standout soup recipe.😍🙏🏻 250 g frozen Mantı 1 chicken breast, 320 g ½ teaspoon salt 1 teaspoon black pepper 8 cloves of garlic 4 tablespoons pomegranate sour (4 tablespoons soy sauce + 1 tablespoon molasses or agave syrup + 1 lemon juice works great) 1.5 heaped tablespoon tomato paste (4 tablespoons tomato puree works great) 1 tablespoon oregano 2 tablespoons olive oil 1 tablespoon cayenne powder 3 tablespoons of olive oil 1 onion, 60 g, chopped 1 tablespoon butter 1 tablespoon flour 200 g boiled chickpeas 9-10 sprigs of parsley 1.5 liter water Put the chicken breast to the food processor and blend until they become very small. Take the chicken into a bowl. Add salt, blackpepper, tomato paste, pomegranate sour, olive oil, garlic, oregano and cayenne pepper and give it a mix. Put it in the fridge and rest it for about 1-2 hours. Pour 2-3 tablespoon olive oil into the pan, add onion and cook them. Put the marinated chicken into the pan and keep cooking. When the chicken’s color turns a little bit, make a hole in the center and put butter to melt. When it melts add flour and sear until the flour turns to light brown. Pour the water, when it starts to boil add the frozen mantı and boiled chickpeas. You can use any kind of pasta instead of mantı. When mantıs are ready the dish is also ready to eat. JOIN: https://www.youtube.com/channel/UCONn... SUBSCRIBE: https://bit.ly/38QQ03R ►SUBSCRIBE ► ►► https://bit.ly/38QQ03R ►CHECK OUT OUR TURKISH CHANNEL ► ►► https://bit.ly/2EJ0NU3 ►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► https://bit.ly/2G62xHD ►Our Amazon Store for USA Shopping: https://amzn.to/3MMadOa ►To subscribe our Turkish channel: http://bit.ly/RefikaninYemekOkulu To follow what is happening in our kitchen and cooking school; ►Facebook: https://www.facebook.com/refikaninmutfagi ►Instagram: https://www.instagram.com/refikabirgul/ ►Twitter: https://twitter.com/refikabirgul ►Website: https://www.refikaninmutfagi.com ►The handcraft products that we use in our kitchen: https://goo.gl/0aKsMW

The supremely comforting one-pot rice dish, perloo (pronounced every which way, including PER-low, PER-la and per-LOO), is a Lowcountry staple with roots in West Africa This Charleston version from “Rodney Scott’s World of BBQ” by Rodney Scott and Lolis Eric Elie (Clarkson Potter, 2021) calls for two key ingredients: Charleston Gold rice, an heirloom grain, and leftover smoked chicken Feel free to use arborio rice or another short-grain variety if you can’t get Charleston Gold; and you can buy the smoked chicken from your local smoke shop or BBQ restaurant, or in a pinch, use grocery store rotisserie chicken

Congee comes in many textures and flavors, under a number of different names, and is eaten widely across East, South East and South Asia This particular version of congee is not traditional to any region or cuisine, but is a seasonal interpretation, incorporating butternut squash for a warming, naturally sweet, earthy glow The chile oil delivers a lively counter to the mellow nature of this congee, delivering both heat and savoriness

We tested every variable to find the best method and ingredients to make the ultimate Genovese-style basil pesto sauce that tastes just like it came from the Ligurian hills of Italy.

Sometimes called "white gazpacho," this elegant cold soup is thickened with almonds and bread and brightened with a splash of sherry vinegar.

Chilled potato-leek soup, or Vichyssoise, is an excellent budget dish to have up one's sleeve. At its most basic, the soup's humble ingredients combine to form a silky, luxurious meal far greater than the sum of its parts. The velvety green soup in River Cottage Veg contains not only the potatoes and leeks, but also a couple of cucumbers and heads of butter lettuce as well. The greenery adds a refreshing touch and brilliant color to the soup, and the dollop of creme fraiche at the end is the perfect tangy-rich note to finish.

After coming home to a late-summer glut of garden produce, with a container full of pesto and a pile of zucchini and lettuce at my disposal, I did the only reasonable thing and put them all together. The result is this creamy, bright summer soup, packed with flavor from a dollop of pesto stirred into it just before serving.

The sauce for this butter chicken is cooked slowly and takes on a long-cooked tomato flavor, while broiled marinated chicken adds a bit of char and acidity to the final dish.

These recipes span a number of cultures and are ideal for a filling and satisfying iftar.