I don’t know about you, but I’ve been taking my sweet ol’ time easing into 2018! After our family’s holiday adventures, I knew I needed to slow down and approach the first week of the year rather gently. This meant extra-cozy evenings spent baking cookies, cancelling morning workout classes, nighttime lounge sessions watching hockey, and sleeping in as long as the kids would allow (spoiler: not very long, lol). Now that things are settling back into a routine, I’m looking for a little healthy recipe inspo and thought I’d share what I have in mind. Please let me know below if there’s anything I didn’t mention here that you plan to make in the coming weeks! I hope this post can serve as healthy plant-powered recipe inspiration for your start to the new year as well. Oh, and in case you missed it, don’t forget to check out my first recipe post of 2018! It’s a refreshing one!
1. 8-Minute Pantry Dal
2. Cozy Butternut, Sweet Potato, and Red Lentil Stew
3. Soul-Soothing African Peanut Stew — The Oh She Glows Cookbook, p. 129
4. A Simple Roasted Butternut Squash Salad
5. Hunky Heartbeet Cabbage Soup
6. Metabolism-Revving Spicy Cabbage Soup — Oh She Glows Every Day, p. 139
1. Reset Button Green Smoothie — Oh She Glows Every Day, p. 25
2. Metabolism-Boosting Green Citrus Tea — The Oh She Glows Cookbook, p. 73
3. Pink Power Detox Smoothie
4. Flu-Fighter Sunshine Smoothie — The Oh She Glows Cookbook, p. 65
5. Morning Detox Smoothie — Oh She Glows Every Day, p. 11
6. New Year Glow Smoothie Bowl
1. Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche
2. Carrot Cake Oatmeal
3. Flourless Thumbprint Breakfast Cookies
4. Coconut Chia Seed Pudding — Oh She Glows Every Day, p. 67
5. Feel Good Hearty Granola Bars
6. Apple Pie Oatmeal
A collection of the easiest dinners on 101 Cookbooks. These are some of my personal favorites – the ones that are super weeknight-friendly, with reasonable ingredient lists. And I’m pulling some long-time favorites from deep in the archives. I’ll update and add to it over time with bonus recipes. Enjoy!
1. Pasta with Baby Kale, Toasted Pumpkin Seeds, and Pesto –
Literally, just six ingredients in this awesome pasta bowl. Get the recipe here.
2. Golden-crusted Sesame Seeded Tofu –
In the April 1998 issue of Martha Stewart Living magazine there was a recipe for Sesame Asparagus and Tofu. I ripped it out, and cooked it a hundred times in the twenty years since. Get the recipe here.
3. Spicy Tahini Noodles with Roasted Vegetables –
This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf. Get the recipe here.
4. Instant Pot Mushroom Stroganoff with Vodka –
My most popular Instant Pot recipe. Make this stroganoff your dinner tonight, seriously! Made with caraway-spiked vodka, and a hearty mushroom base, you get all of what you love about mushroom stroganoff, without the all the butter and cream. Get the recipe here.
5. Mushroom Scallion Tartine with Poblano Yogurt –
A substantial, delicious, mushroom sheet pan sandwich recipe. You roast a bunch of mushrooms and scallions in a hot oven, whip up a simple poblano yogurt while those are roasting. So good! Get the recipe here.
6. Last Minute Red Lasagna –
This is a true weeknight lasagna. No pre-cooking sauces, no pre-cooking noodles. You, literally, stir the first five ingredients together into a vibrant crushed tomato sauce, and start layering. Get the recipe here.
7. Quick Vegan Enchiladas with Sweet Potato Sauce –
Knock-out delicious, you’ll have these in the oven in less that ten minutes, They’re also a healthful alternative to all the heavy cheese versions out there. With black beans, sweet potatoes, and a stealthy turmeric boost. Get the recipe here.
8. Garlic Lime Lettuce Wraps –
I love these! Ginger and garlic tempeh rice, folded into lime-spiked lettuce wraps with lots of herbs, cucumber, and carrots. A one-pan meal that comes together in no time! Get the recipe here.
9. Hazelnut Chard Ravioli Salad –
Plump raviolis tossed with toasted hazelnuts, lemony chard, and caramelized onions are at the heart of this ravioli salad recipe. The colorful platter is finished off with a dusting of cheese, snipped chives, and lemon zest. You can prepare most of the components ahead of time. Get the recipe here.
10. Ultimate Vegan Nachos –
When you need a nacho fix, this is how you should roll. At least once. Nachos are always a crowd pleaser, and this is no exception. Oozy, cheesy, loaded vegan nachos everyone loves. Get the recipe here.
11. Harissa Spaghettini –
I link to this whenever possible. Eight ingredients – most of which you definitely have on hand, between you and this flavor-punched tangle of kale-flecked goodness. That harissa in your refrigerator? This needs to be its destiny. Get the recipe here.
12. Classic Stuffed Shells –
Everyone loves these. The best part about stuffed shells is that you can prepare them days ahead of time. These are topped with red sauce, and filled with ricotta. Crowd pleaser for kids & adults. Get the recipe here.
13. Weeknight Ponzu Pasta –
This is the pasta preparation to make when you want to keep it light, clean, and healthy. Lots of bright green broccoli, green beans, garlic, and pasta tossed with a simple ponzu sauce. Trade in roasted winter squash as the seasons shift from away from tomatoes. Get the recipe here.
15. 10 Minute Instant Pot Mushroom Broth –
You can use this Instant Pot mushroom broth a thousand different ways. If you have dried porcini mushrooms, a few cloves of garlic, salt, pepper, and a bit of thyme, you’re in business. This broth, your favorite pasta, and whatever toppings you have on hand make an A+ on-the-fly meal! Get the recipe here.
16. Quick Shredded Tofu Stir-fry –
This is a snappy little stir-fry, it comes together in a flash, and is the perfect way to kick off the new year. Use it as a spring roll or lettuce wrap filling as well! Get the recipe here.
17. Orange Pan-glazed Tempeh –
This is a snappy little stir-fry, it comes together in a flash, and is the perfect way to kick off the new year. Use it as a spring roll or lettuce wrap filling as well! Get the recipe here.
One of the compelling things about food blogs is how they bring together people from all over the world. Cooking and eating is something we all have in common, no matter where we are from. Blogs have globalized cooking, erasing borders and boundaries. And I’ve enjoyed learning more about other people’s food and cooking, and meeting them as well.
Things have changed over the past few years, but a little over a decade ago, “link rolls” listed maybe a half-dozen blogs, and people would excitedly add new ones as they learned about them. One that stood out was Cafe Fernando, written by Cenk Sonmëzsoy. He started like most of us – sharing what he was eating and cooking, but eventually became known for his gorgeous photography, too.
I, and other readers of Cafe Fernando, weren’t the only ones who noticed him. Cenk got a publishing deal and spent six years working on his book, which was in Turkish. I was at a dinner party recently with some Turkish people who had non-Turkish spouses, and both sides agreed that Turkish is one of the most difficult languages to learn.
When I saw his book, I didn’t need to know any Turkish (although I can say, “Thank you,” “Goodbye,” and “hazelnut” in Turkish) — the book was so unique and beautiful that I didn’t need to understand any of words. Although I was hoping one day to be able to make the Hazelnut (Findik) & Caramel Cookies, which were speaking my language.
The book was recently released in English. Cenk translated the book himself, rather than rely on a translator, so more of us can not only appreciate the pictures, but the stories and recipes. The release of the book also gave me the opportunity to have a reason to spring for this bundt pan, which I’d been admiring for years. I finally sprung for it.
I don’t really like fussy cakes and shapes, and this one was bold and modern, perfect for a double-chocolate dessert.
When I showed it off online, wondering if the cake would come out after an OCD bout of buttering it, several people suggested using cooking sprays, which I didn’t go with since the manufacturer suggests they’ll ruin the finish over time. (And it voids the warranty.) Others mentioned the “paste” that had gone around the internet, a mixture of 1/2 cup each of flour, oil, and vegetable shortening mixed together and brushed on.
I’ve didn’t use it, not only because there’s no vegetable shortening in France, but it invites the inevitable question even in the U.S.: What can I use in place of the shortening? And I don’t know. Marion Cunningham told me she brought a tin of it to Paris when asked to come and make pies at the Ritz Hotel. According to her, the chef picked up the can, took a look at it, and said, “What is this sh*t?”
Others, even in America, don’t like to use shortening for a variety of reasons. (Although there is all-natural vegetable shortening.) I don’t get all worked up about it, it but I prefer to stick with butter.
The one issue I had with the pan when I unmolded the cake was there were air bubbles in the creases with created some rough edges. I got out my magnifying glass and looked at pictures of cakes made in this pan elsewhere and didn’t see any holes, or rough edges, like mine had.
I think the secret to get the creases not to have little holes, from air pockets (since I did my best to rap the cake on the counter a few times after adding the batter to the mold) is to either pipe the batter into the creases before baking the cake, or brushing up on your Photoshop skills if you’re planning on taking pictures of it and sharing them.
Or, you can let it go. They didn’t bother me, especially when they were deliciously filled in with the thick bittersweet chocolate glaze, which is the fun part of making glazed bundt cakes like this. They’re not fussy, and you don’t need to be an all-star cake decorator to have success with them.
My challenge was figuring out how to click the shutter button on my camera while icing a cake. No wonder it took Cenk six years to finish the book! (I didn’t think you could wait that long.)
In the end, though, it doesn’t matter. The proof is in the pudding, or in the cake.
One tip is to make sure to slightly underbake the cake. There’s heavy cream in the batter to counter some of chocolate’s drying tendencies (chocolate is an acidic ingredient) so remove the cake from the oven when there are still moist crumbs clinging to the toothpick. Most chocolate desserts benefit from being slightly underbaked, and this doubly delicious chocolate cake is no exception.
|Double Chocolate Bundt Cake with Chocolate Glaze||
|10 to 12 servings|
5 ounces (140g) bittersweet or semisweet chocolate, chopped
1/2 cup (50g) Dutch process cocoa powder, sifted if lumpy
1/2 cup (125ml) heavy cream
1/2 cup (125ml) strong coffee
2 teaspoons vanilla extract
2 cups (280g) flour
1/2 teaspoon baking soda
1/2 teaspoon salt
7 ounces (200g) unsalted butter, at room temperature
1 3/4 cups (350g) sugar
4 large eggs, at room temperature
5 ounces (140g) bittersweet or semisweet chocolate, chopped
3/4 cup (180ml) heavy cream
1 teaspoon vanilla extract
1. Preheat the oven to 325ºF (160ºC). Set the rack in the center of the oven. Generously, and thoroughly, butter a 10-inch (23cm) bundt pan.
2. Put the chopped chocolate and cocoa powder in a medium sized bowl. Bring the heavy cream and coffee almost to a boil, remove from heat, and pour over the chocolate and cocoa powder. Let sit for 30 seconds, then stir until the chocolate is melted and smooth. Stir in the vanilla.
3. In a separate medium sized bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In the bowl of a stand mixer fitted with the paddle attachment, or by hand in a large bowl, beat the butter at medium-high speed until smooth and creamy. Add the sugar and continue to beat until light and creamy, about 3 minutes. Add the eggs one at a time, stopping the mixer between additions, to scrape down the sides, so the eggs are incorporated.
5. Remove the bowl from the mixer and use a spatula to stir in one-third of the flour mixture. Add half of the melted chocolate, then another third of the flour mixture. Finally add the rest of the melted chocolate then the last of the flour. While you’re mixing to reach down to the bottom of the bowl with the spatula, as the dry ingredients tend to sink to the bottom.
6. Scrape the batter into the prepared bundt pan, smooth the top, and bake until a toothpick inserted into the center comes out almost clean, but with moist crumbs still attached, about 50 minutes. Don’t overbake.
7. Cool the cake on a wire rack for 10 minutes, then turn the cake out onto the rack and cool completely.
8. Make the glaze by putting the chopped chocolate in a medium-size bowl. Heat the heavy cream in a small saucepan until almost boiling then pour over the chocolate. Let stand for 30 seconds then stir until the chocolate is smooth and melted. Stir in the vanilla extract.
9. Set the cake with the wire rack over a sheet of parchment paper. Use a spoon or ladle to cover the cake with the glaze. (Any glaze that slides off can be saved to spoon over ice cream, according to Cenk. I stirred it back into the glaze, because there wasn’t any cake crumbs in it.)
Serving: Serve the cake at room temperature. It’s a pretty rich cake although could be served with whipped cream or ice cream,
Storage: The cake will keep for up to three days at room temperature, covered.
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You know what’s all the rage? Food blogging. Wait… right?
This week marks the 10th year that I’ve showed up in this humble space as Joy the Baker. Ten full-on years. Can you believe it?
Here’s what I knew in 2008 when I started Joy the Baker: nothing. More accurately, I knew how to teach myself to navigate the kitchen with a recipe, and I knew I wanted to share that with no one / everyone (aka the Internet).
I knew I wanted to be a baker as evidenced by the fact that, at the time, I was one- working in one of those aggressively lit kitchens where your eyelashes fuse shut if you’re wearing mascara and open the giant deck oven too quickly.
In 2008 I knew that I was a rubbish wedding cake decorator (still am). I knew I wanted to share recipes and stories around food. I knew that there was a space on the internet where, for very little money you could create food and stories and shout into a void with the low, but present chance that someone might shout back. Aka, you could completely disrupt the small world of food magazine based food writing if you just kept at it. So here we are.
In ten years we’ve shared five kitchens: All The Kitchens We’ve Lived In. I’ve been in between 5 and 7 romantic relationships though as some point I decided to spared you most of those silly details. You’ve moved with me from California to Louisiana. I’ve written three cookbooks and you’ve come out for three book tours. There’s TRON, the largest cat this side of the Mississippi. And there have been countless incredible opportunities and friendships that have emerged from this space that just blow me away.
Ten years and it’s all just process. Everything and still.
Here are 10 things I’ve hustled together after ten years as a food blogger:
• Good grief…. be authentic. That means: be yourself, don’t use the word ‘branding’ in a sentence about yourself, and in general- try to use less sentences about yourself. I’m so much more comfortable when I’m just myself and talking about cats and Real Housewives and butter ratios.
• Always learn something new. Listen, I figure if I want to learn how to shove banana pudding into a freshly fried doughnut, you might want to learn too! I’ve recently mastered bagels and I’ll show you what I know soon. Important: Banana Cream Pie Doughnuts.
• Keep it loose, keep it tight. Things are always changing. I wake up at least once a week and wonder if blog life is over and it’s time for me to open a B&B or start bagging groceries at Whole Foods because if so, NO PROBLEM LET’S GO! Creating a career on the Internet is slippery and the key to holding on is not holding on too tight.
• Quality over quantity. Guess how much garbage there is in the world? Plenty. No need to add to it. Let’s just save everyone some time.
• Have some respect for peoples’ time, money and energy. I think a lot about what it takes when you decide you’re going to try a recipe for the first time. Getting to the grocery, finding all of the ingredients you need, fishing your debit card out of the tight slot in your wallet, measuring and chopping, mixing and stirring, wondering if you’re even doing it right…. and then viola! You’re done and maybe a little sweaty, hopefully proud and not disappointed, for better or worse. I hope this space is a tool for you. I respect your efforts.
• You can’t photoshop your way to a good recipe. Listen… if the mini chocolate chips in the cake batter settled to the bottom of the baked cake layers in a chocolate chip cake, sure you can photoshop them to look evenly dispersed- but what good will that do anyone? Well, it’ll make your photograph really popular on Pinterest. What it won’t do is give the person making your recipe a clear idea of how their recipe will turn out because their chocolate chips will sink to the bottom of the pan too and they’ll think they did something wrong and they didn’t…. but they don’t know that and you do.
Pro tip: dust your chocolate chips in flour before folding them into the batter.
• Do what you want to do creatively, even if it feels silly. See: Drake on Cake.
• There is no straight line to a dream. Sometimes, in all honesty, you don’t even know what your dream is until you’re halfway down a road. Persistence. There’s a lot to be said for just keeping on with a thing: persistence.
• Don’t believe the hype or the nastiness. There is plenty of both if you pay enough attention. I keep my eye on the prize and the prize is actually the process.
• Be kind, not nice. Kind people have nice qualities with (very important) clear boundaries. When what you love also becomes your business, kindness is more effective than niceness. In other words, don’t come for me…ya feel me?
• First post: Mis-En-Place.
• Most popular post: Cinnamon Sugar Pull Apart Bread.
• My favorite posts are most often unsolicited advice: The 7 Rules of Compliment Club. And I’ll throw these Double Chocolate Sunflower Cupcakes on the list because gosh I still love a sunflower (the perfume included).
Thank you for being here! Thank you for buying my cookbooks and sharing the recipes that you make on Instagram. I mean that most sincerely. I’m really so grateful for you and I’m thankful for this space.
Finally, thank you for being here even though the typos are sometimes ridiculous. Nevertheless, she persisted- you and me both.
As many of you already know from reading my first cookbook, I grew up eating frozen banana ‘ice cream’, waaaay before it became the current ‘nice-cream’ craze. Mum would freeze ripe bananas and blend them up with a little soy milk, with the addition of carob powder and a touch of honey if we were really lucky. Ever since my kids were little I’ve made variations on this theme, swapping out the soy milk for homemade yoghurt or coconut milk, sometimes doing chocolate versions with the addition of cacao powder or adding frozen berries for a quick frozen berry treat. I love playing around with the endless possibilities and last year I came up with possibly my most favourite combination to date. I roasted fresh in-season strawberries with a little honey and fresh ginger until intensified in flavour, before blending with frozen banana for a healthy summer treat.
We tend to eat it straight from the blender, as quickly as possible. But you can also transfer the mixture to ice-block/popsicle moulds and freeze until firm for a treat down the track.
Roasted strawberry + ginger ‘ice cream’
You’ll have to start this recipe the day before if you don’t already have bananas in the freezer. If you do have bananas already frozen, you’ll just need to roast the strawberries and allow them to cool before blending. I use All Good Fairtrade bananas, available at most supermarkets. If you haven’t already read this article or seen the NZ documentary Banana Republic, I urge you to. It might just change the way you look at the humble (or not-so humble) banana. After watching it a few year ago I vowed to only ever buy Fairtrade bananas.
4 over-ripe bananas, peeled and sliced
500g strawberries, hulled
1 tablespoon honey or pure maple syrup (for vegan option)
2 teaspoons finely grated fresh ginger
Place banana slices in a single layer on a tray/s and freeze overnight.
Preheat oven to 200C (400F). Slice strawberries in half or quarters if large, place into an ovenproof dish, drizzle with honey/maple and scatter over grated ginger. Roast 25 minutes until fragrant and syrupy, remove from the oven. Transfer the berries and all their juices to a glass jar. Cool and refrigerate overnight (or if using pre-frozen banana’s, chill until cold, instead of overnight).
Once bananas are frozen and the roasted strawberries are chilled, remove bananas from the freezer and set aside 5 minutes to soften slightly. Reserve a little of the strawberry mixture and the syrup for topping if desired, then pour the rest into a food processor or high powered blender (if you own one). Add frozen banana slices and blend on high until smooth, stopping to scrape down the sides once or twice if needed. Serve immediately as soft serve topped with reserved berries and syrup, or transfer to a container and freeze for a further 2 hours if a firmer set is desired. Best eaten on the day of making.
This recipe was first created for and featured in Taste Magazine, NZ.
I think there’s a tendency for winter cooking to get pretty complicated—simple salads often get replaced by elaborate stews, pastas, and other heartier fare. There’s nothing wrong with that, but sometimes I want to be able to cook a simple meal even during the colder months. Often that means simple roasted vegetables, but what about when you want something a little more interesting? Fortunately, winter lends itself to easy 5-ingredient cooking just like summer does if you know what you’re doing. From pressure chicken cooker stew to warm broccoli salad to cheesy pastas, we’ve got 20 five-ingredient recipes to prove that cooking in winter can be just as easy as in any other season.
Colombian Chicken Stew With Potatoes, Tomato, and Onion
This Colombian stew is pressure cooking at its simplest—just throw in chicken, tomatoes, potatoes, onions, and a couple of bay leaves and turn on the cooker. You don’t even need to add stock or water because the chicken and vegetables release plenty of flavorful juices under pressure.
5-Ingredient Fried Chicken Sandwiches
Our ultimate fried chicken sandwich isn’t a wildly complicated recipe, but if you want something easier we have you covered. We use two tricks to keep this recipe down to five ingredients—self-rising flour already has baking powder mixed in and gives the chicken a great crust, and we make double-use of the jar of pickles by using the pickles themselves as a condiment and their juice as a brine.
Spicy Chicken Quesadillas
You really only need two ingredients (tortillas and cheese) to make a delicious quesadilla, but if we have room for three extra ingredients we might as well use them. Here that means cooked chicken breast, pickled jalapeño, and cilantro, but also try our recipe with spinach, black beans, and chipotles in adobo. Either way, mix all the ingredients with the shredded cheese so that the filling stays intact as the quesadilla cooks.
Classic Pulpo Gallego (Galician Octopus Tapa)
Pulpo gallego is a Galician tapas classic made by cooking octopus until tender and serving with olive oil, salt, and Spanish smoked paprika. I like to add onion and garlic to the pot (or better yet, pressure cooker) with the octopus, but you can leave it out if you want the dish to have a simpler flavor.
Broiled Salmon With Chili-Lime Mayonnaise
Broiling is one of the easiest ways to cook a salmon fillet—the intense heat lets you brown the exterior of the fish without overcooking it. To be even gentler on the fish you can coat it with a flavored mayo like we do here—the mayo browns and leaves the salmon underneath perfectly tender.
Japanese Mentaiko Spaghetti (Pasta With Spicy Cod Roe and Butter Sauce)
This Japanese-Italian fusion pasta is as easy as it is hearty. Besides the spaghetti all you need is mentaiko (spicy cured pollack roe), light soy sauce, unsalted butter, and nori. Mentaiko freezes well, so next time you find yourself at a Japanese grocery, stock up and be ready to make this whenever the craving strikes.
Charred Broccoli Salad With Sardines, Pickled Shallot, and Mint
One of my favorite easy lunches any time of year, this salad pairs nutty charred broccoli florets with olive oil–packed canned sardines, quick-pickled shallot, and fresh mint. Slice the shallot and get it into red wine vinegar before you start the rest of the prep and it will be perfectly pickled by the time the broccoli is ready.
Ohitashi (Japanese Blanched Greens With Savory Broth)
This simple Japanese side is made by blanching leafy greens (spinach works well) and marinating them in a mixture of soy sauce, mirin, and dashi. Because the dashi is such a major part of the dish’s flavor we recommend making it from scratch—it only takes a couple of minutes and doesn’t push this recipe over the 5-ingredient limit.
Sous Vide Leg of Lamb With Black Olives
Looking for something a little heartier? This leg of lamb is elegant enough to be a dinner-party centerpiece but still only requires a couple ingredients. We roll the lamb with black olives, parsley, and garlic before cooking it sous-vide to a perfect medium and searing quickly in a hot skillet.
Tonkatsu or Chicken Katsu (Japanese Breaded Pork or Chicken Cutlets)
Katsu—fried pork or chicken cutlet—is a comfort-food favorite across Japan. It’s made with a simple panko breading and always served with thick, sweet katsu sauce. Making your own sauce would definitely break our ingredient limit, but to be honest nothing you make at home will be better than Bull Dog anyways.
Roasted Carrots With Black Sesame Dressing
It often takes no more than simple dressing to make roasted vegetables shine. Here that means serving roasted carrots with a deep, earthy black sesame dressing. Along with some bright lemon juice and parsley, the bitter sesame paste wonderfully complements the sweet carrots.
The Lazy Cook’s Black Beans
Dried beans are a staple of my diet in the winter since they’re cheap, versatile, and filling. They are also super easy, as evidenced by this four-ingredient recipe. All we use to flavor the beans (besides kosher salt) is garlic, onion, and an orange, the latter of which we simmer whole to add both a citrusy sweetness and a subtle bitterness.
Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi
The combination of soy sauce and butter is used in Japan to flavor all sorts of things, from fried rice to beef to McDonald’s French fries. Here we spike it with a sprinkling of the Japanese seven-spice blend shichimi togarashi and use the mixture to flavor roasted kabocha squash. You can make the sauce on the stovetop, but a microwave is easier.
Fast and Easy Pasta With Blistered Cherry Tomato Sauce
Fresh tomatoes aren’t usually part of my winter diet, but cherry tomatoes are pretty good all year so I keep this recipe in rotation even when summer is long gone. We cook the tomatoes until they burst and release their juices. Rich in pectin, those juices emulsify with olive oil to create an incredibly easy sauce. Looking for other easy tomato-based pastas? Check out our bucatini all’amatriciana and penne arrabbiata.
3-Ingredient Stovetop Macaroni and Cheese
I promise that after you learn this recipe you’ll never buy a box of macaroni and cheese again—with just three ingredients (equal parts macaroni, evaporated milk, and cheese), this is actually even easier than Kraft. While some similar recipes call for cooking the pasta in milk, we use water to prevent scorching.
Cacio e Pepe (Spaghetti With Black Pepper and Pecorino Romano)
Perfect for lunch or a midnight snack, cacio e pepe is made with spaghetti, olive oil, butter, black pepper, and Pecorino Romano cheese. The cheese, olive oil, and a little starchy water from cooking the pasta all emulsify into a creamy sauce in minutes.
Spaghetti Aglio e Olio
Pasta doesn’t get much simpler than this—the sauce is made with nothing more than olive oil and sliced garlic (plus a pinch of red pepper flakes if you want to get crazy). As with cacio e pepe, the secret is using the starchy pasta water to make a sauce.
Pasta al Limone
At its heart, pasta al limone is basically lemon-spiked fettuccine alfredo—it starts with the same base of butter and Parmesan, with the citrus adding a brightness that we love on a cold day. We cook lemon zest into the sauce and finish with fresh juice—we don’t say how much because it’s really just a matter of taste.
Eggless Chocolate Mousse
This recipe came into existence partially by accident—we were trying to make chocolate condensed milk, but the starch in the cocoa thickened the mixture into something closer to a pudding. Rather than throw it out and start again, we folded in some whipped cream and wound up with a remarkably intense chocolate mousse.
Marbled Ganache for Easy Chocolate-Covered Strawberries
Marbled chocolate strawberries seem like a fancy dessert, but all they require is a simple ganache (or rather, two simple ganaches). The only trick to the recipe is to remember that dark and white chocolate need different amounts of cream to reach the right consistency—we use a 2:3 chocolate:cream ratio for the former and a 3:2 ratio for the latter.
Editor’s Note: This post, brought to you by Chobani, has been independently produced by the Serious Eats editorial team.
Like eggs, butter, and cream, yogurt is one of those incredibly versatile, easy-to-love dairy products—it can go on pretty much anything, and it can be used in sweet and savory cooking applications alike.
But there’s regular ol’ yogurt, the kind made by fermenting milk for four to 12 hours, and then there’s Greek yogurt—the kind that’s strained after fermentation to remove much of the milky whey, for a thicker, more protein- and lactose-rich product (yes, you can also make it on your own at home). Greek yogurt has all sorts of partisans among healthy eaters and the probiotic-obsessed. That stuff’s all well and good, but what we’re most excited about is how it tastes. And for those who love yogurt’s lactic tang and rich, creamy texture, Greek yogurt’s tough to beat.
Additionally, because of all that protein and lactose, it’s particularly delicious in sweet baked goods. That’s due to the flavor that lactose takes on when it browns and the way a specific milk protein, called casein, can lend a hand in moisture retention and adding volume to cakes (and cake-like baked products). The relatively low moisture content can also be helpful for making more cohesive sauces, since it means you’ll need to cook off less water.
Without further ado, here are some of our favorite uses for Greek yogurt—beyond, of course, eating it straight from the tub.
Raisin Bran Muffins
This recipe packs in a seemingly gargantuan amount of cinnamon, but worry not: The spice ends up forming a gentle back note that complements the flavor of the bran. Greek yogurt pulls double duty here, helping to both cool the hot bran and keep the batter thick, resulting in a beautiful dome on each muffin. If bran and raisins aren’t your thing, you can also use your yogurt in these pumpkin streusel muffins, where it performs a similar role.
Classic Banana Bread
This is not your nana’s banana bread (unless your nana is Stella Parks, in which case, wow!). Our loaf comes out with a buttery crumb and a deep banana flavor that’s coaxed out by the addition of nutmeg and clove. Yogurt and oat flour together help keep the bread incredibly moist; the latter also helps the batter rise higher and the loaf last longer than one made with just all-purpose flour.
Zucchini Bread With Walnuts
Zucchini bread, like banana bread, is typically pretty sweet, greasy, and heavy on the cinnamon. This recipe switches up the standard formulation, using brown sugar in place of the usual white sugar to provide a little more flavor, and adding Greek yogurt to keep the bread tender. It’s zucchini bread you’ll actually want to eat.
One-Bowl, Overnight Cinnamon Rolls
This recipe is a little dangerous, given how easy it is, how delicious the rolls are, and how simple the cleanup ends up being: You’ll find yourself making cinnamon rolls ALL THE TIME. (Not one but two Serious Eats staff members have been persuaded to buy a stand mixer because of this recipe, despite having withstood the temptation through years and years of tantalizing cookie recipes.) Again, strained yogurt plays a pretty important role in hydrating the dough and keeping it thick.
Easy One-Bowl Coffee Cake
Sticking with the one-bowl theme, this coffee cake is easier to make than the cinnamon rolls above, and almost as delicious (seriously, those rolls are hard to beat). The crumb topping has a nice graham flavor from whole wheat flour and a strong hit of cinnamon that doesn’t get lost in the cake, which is made tangy and light due to the strained yogurt incorporated into the batter. It’s basically the platonic ideal of a coffee cake.
Whipped Greek Yogurt
Whipped Greek yogurt is basically what it sounds like: yogurt (mixed with some cream) that’s whipped until it forms stiff peaks. It’s perfect as a topper for other desserts (like, say, this easy, heavily spiced, and super-tasty gingerbread sheet cake, which, we might add, is perfect for a crowd), but it’s also excellent when layered with seasonal fruits in a simple parfait.
DIY Donettes (Mini Sugar-Coated Doughnuts)
A trademark bit of culinary magic from Stella, these wee powdered doughnuts are uncannily similar to the little guys you buy in a box. While the addition of Greek yogurt gives them a slight tang and keeps them soft, the real star ingredient here is the fry oil: refined coconut oil.
White Wine Frozen Yogurt
Finally, the dessert that most readily comes to mind when you think of lightly fermented milk products: frozen yogurt. The thing about using Greek yogurt in a frozen application is that its lack of moisture—which, in other contexts, is a huge plus—becomes a downside; the result is a little too creamy, and eating it frozen can make you feel like you’re chewing on sour cream. But, because all it needs is a bit of added liquid to get it froyo-ready, it offers a perfect canvas for any sort of flavoring, like citrus juice or a syrup. Our favorite flavor to add is dry white wine—it may sound weird, but trust us, it works.
Eggplant Spirals With Greek Yogurt, Tomatoes, and Cucumber
Grilled eggplant doesn’t really need all that much to shine; a bit of salt and a squirt of lemon juice will usually do the trick. But if you want to add a little luxury to charred eggplant slices, you can’t go wrong with smearing them with an herb-packed mixture of Greek yogurt and grated feta. We top these off with chopped tomato and cucumber, then roll them into spirals to serve.
Stovetop Eggplant With Harissa, Chickpeas, and Cumin Yogurt
This dish plays on the natural affinity that harissa, the North African spice paste, has for eggplant. Leaving the small Italian eggplants whole allows us to char them on the outside while their insides steam. A mix of harissa, tomatoes, and chickpeas forms a quick, spice-forward sauce, and the cumin-spiked yogurt served alongside is the perfect accompaniment.
Mini Grilled Gyro Burgers With Tzatziki and Pickled Peperoncini
These mini burgers would be fine to serve on their own, since they’re basically super-flavorful sausages. But they get a huge assist from a cooling and flavorful tzatziki, which gives the pickled peperoncini a little cover before they surprise your tongue with zing and heat. (For what it’s worth, using yogurt as part of a sauce-like concoction for meat is a feature that shows up again in our halal cart–style chicken and rice.)
Creamy Almond Mughlai Cauliflower
This creamy roasted-cauliflower dish gets a big boost of flavor from the caramelization of the florets and a healthy dose of warm spices. The creaminess of the sauce comes from cream, but thanks to the addition of yogurt, it’s not half as heavy as it could be. Raisins and slivered almonds give the dish just the right amount of textural contrast.