Wheat Berry Salad / Butternut Pumpkin & Sage Dinner Rolls / Fajita Spiced Roasted Chickpeas

Blog Post & Recipe: Light and Fresh Wheat Berry Salad

This salad is rad because it has so much texture and crunch. So if you’re a salad hater like me, you should try this.

Blog Post & Recipe: Butternut Squash & Sage Dinner Rolls

The flavor of the squash comes through subtly, and I certainly can’t imagine a situation where sage and goat cheese make something worse, can you?

Blog Post & Recipe: Fajita Spiced Roasted Chickpeas [via]

Combine the spice mixture and sprinkle over the chickpeas. Toss to combine well. Pour the chickpeas onto a large baking sheet lined with parchment paper. Bake at 400 for 30-40 minutes, turning every 5-10 minutes until they are roasted and crunchy.

M., this is our one thousandth post.

40-Minute Hamburger Buns / Roasted Zucchini Pasta / Greek Style Baked Beans

Recipe: 40-Minute Hamburger Buns

They are substantial enough to stand up to the messiest burger creation without being heavy.

Blog Post & Recipe: Roasted Zucchini Pasta

This pasta – a big mess of roasted zucchini, garlic and onion tossed with pasta, fresh basil and Parmesan – can stand on its own.

Blog Post & Recipe: Greek Style Baked Beans

These are similar (and I mean similar) to the Greek favourite known as “gigantes plaki”. Gigantes translates as giant baked beans. They are traditionally cooked with a tomato based sauce in the oven and as with many Greek dishes there are a few variations. I’ve used lima beans for today’s recipe but you can use butter beans if you wish. I’ve also added a few extra ingredients to the original recipe my mother makes (I can’t help it!). I like to fry off a little bacon and add some of my home made tomato ketchup and sugar to the mix.

Ma Po Tofu with Mushrooms & Clams / Sweet Potato Cinnamon Rolls / Homemade Oat Milk

Blog Post & Recipe: Meatless Ma Po Tofu (actually not meatless. It has clams).

But, yesterday, not wanting to waste the silken tofu that was nearing expiration but without having thawed any meat to go with it, I decided to take the plunge — ma po tofu with mushrooms and clams and with no meat at all.

Blog Post & Recipe: Sweet Potato Cinnamon Rolls

Pour 1/2 cup warm water into large bowl of stand mixer fitted with paddle attachment; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Add sweet potato mixture into the yeast mixture; mix on low speed until well blended, 2 minutes.

Blog Post & Recipe: Homemade Oat Milk

You can start from rolled oats, from oat flour, or from oat groats, i.e. the dehulled grain of the plant. I like to use the latter (available from natural food stores) as they are the least processed of the three, and give the best results flavor- and texture-wise.

Hot Cross Buns / Apple & Fennel Salad / 4 Recipes from the New York Times

Blog Post & Recipe: How to cook perfect hot cross buns

Hot cross buns are a festive food, rather than a common or garden breadstuff, and they deserve to be treated as such. A rich, golden dough, heavy with spice and sweet with dried fruits and sugar

Blog Post & Recipe: apple and fennel salad

The fennel is so crunchy and refreshing (I can’t believe I ever gagged eating this stuff – I was crazy, I tell you!) and the slightly tart apples shaved paper thin feel like they’ve meat to be paired with the fennel slices. Also the dill: I know being Russian, I’m a little dill-crazy, but I really think dill and fennel were meant to be together

Blog Post & Recipes: Classic American recipes come to life

Amanda Hesser, a food editor at the New York Times, spent six years compiling a book that would bring together the best recipes in the paper's history, from the 1850s to the present day. Here she picks her personal favourites.

Purée of peas and watercress recipe ... Ginger duck recipe ... Spaghetti with fried eggs and roasted peppers recipe ... Winter borscht recipe

Vietnamese Beans & Rice Pudding / Kabocha Squash / 20 Bread Recipes

Blog Post & Recipe: Che Dau Trang - Vietnamese Beans and Rice Pudding

It seems there are a few puddings (che) in Vietnamese cuisine which can be sered [sic] either warm or cold depending on the seasons.

Article & Recipe: Kabocha squash - a sweet epiphany

I've been a kabocha fan ever since - it lends itself to quick roasting, steaming, braising and pan-frying. Prepping it couldn't be easier because, unlike other winter squashes, you don't have to peel it. It has a very tasty deep green skin with celadon stripes that's better left on.

Linguine & Kabocha

Blog Post & Recipes: All Things Bread: 20 Recipes for Buns, Loaves, and Rolls

BREAD FOR BREAKFAST:
• 1 Homemade Bialys
• 2 Breakfast In Bed: IKEA-Inspired Cinnamon Rolls
• 3 Kugelhopf Breakfast Rolls
• 4 Sticky Lemon Rolls with Cream Cheese Glaze
• 5 Quick and Homey Oatmeal Raisin Muffins
• 6 No-Knead Pumpkin Rolls with Brown Sugar Glaze
• 7 Real Irish Scones
• 8 Flour Bakery’s Classic Current Scones
• 9 Zucchini and Olive Oil Breakfast Cake
• 10 Cheddar and Leek Muffins

BREAD FOR MIDDAY MEALS & SNACKING:
• 11 Mother’s Rolls from Paula Deen
• 12 Whole Wheat Sandwich Loaf with Oats and Pecans
• 13 Bacon and Cheddar Cheese Biscuits
• 14 Plantain and Macadamia Nut Bread
• 15 No-Knead Multi-Grain Peasant Bread

BREAD FOR DINNER:
• 16 Lemon and Sea Salt Focaccia
• 17 Herbed Olive Oil Fantail Rolls
• 18 No-Knead Sweet Potato Dinner Rolls
• 19 Leek, Ricotta, and Lemon Zest Flatbread
• 20 15-Minute Cream Biscuits

Phyllo & puff pastry / Simple Sausage Supper / 15 Bread Recipes

Article: Phyllo and puff pastry, compared

What’s the difference between puff-pastry sheets and phyllo dough? Can they be used interchangeably?

Blog Post & Recipe: a simple sausage supper, in 3 easy steps [5 ingredients]

Best served in the middle of the table so everyone can pick at the delicious bits stuck to the pan. Keep it simple with a green salad or some wilted greens with garlic.

Blog Post & Recipes: No Croutons Required - Breads

The challenge for July was to come up with breads that go well with soups and salads ...

Coconut Roti ... Yogurt Scones with a Trio of Three Cheeses ... Whole Wheat Multi-Seeds Bread ... Dill and Cheddar Beer Bread ... Cheesy Potato and Rosemary Scones ... Sun Dried Tomato, Feta and Oregano Muffins ... Carrot Mango Pecan Bread ... Honey and Sunflower Ginger Scones ... Zucchini Loaf ... Apple Cheddar Scones ... Vegan Parsley Shortcakes ... Mini Focaccia ... Pane Toscano -Saltless Tuscan Bread ... Potato Bread ... Cloverleaf Rolls with Honey Lavender Shallot Butter Glaze

Oysters with Champagne Mignonette Granita / Squash Ribbons / Anadama Rolls/

Article & Recipe & Video: OYSTERS WITH CHAMPAGNE MIGNONETTE GRANITA

I can't help but dot these ocean beauties in this sweet, tart, crisp and cold mignonette granita. Mignonette is a sauce of vinegar and shallots that is a classic pairing with oysters.

How to Shuck an Oyster (video)

Blog Post & Recipe: Summer Salad Recipe: Squash Ribbons

If you are accustomed to cooking summer squash, serving it raw is really a lovely change of pace. Sliced into thin ribbons, squashes like zucchini, yellow, and zephyr squash have a light, satisfying crunch and refreshing flavor.

Blog Post & Recipe: Anadama Rolls...earthy, comforting, traditional

Anadama bread is a type of corn bread, rooted in Native American tradition; it's sweetened with molasses, which is an unrefined sweetener. It's deep, complex...somewhat like a bitter caramel (not unlike the flavors I look for in my favorite beer).

Spelt Bread / Lamb Stew / Chalupas

Article & Recipes: Nigel Slater's spelt bread recipe

Bread dough will often resist our attempts at complete control, and will rise or fall as it wishes, take its time or surprise us with its spontaneity.

SPELT ROLLS ... A STEW OF MUSHROOMS WITH ONION AND FENNEL SEEDS

Blog Post & Recipe: Spring Lamb Stew

This spring lamb stew takes advantage of the young green garlic you can find at farmers markets, peas, and new potatoes. What takes it over the top is the flavoring that comes from adding a couple of heads of roasted garlic to the stock.

Blog Post & Recipe: Chalupas [Taco Bell style] and Puebla-style Chalupas

Let me start by saying that I’ve never actually had a Taco Bell Chalupa ... That means I based my chalupa version off of what I could see in their photos which was some sort of chewy shell, seasoned ground beef, and various toppings.

Sticky Lemon Rolls / Pašticada / Curry & Masala

Blog Post & Recipe: sticky lemon rolls with lemon cream cheese glaze

Other hemisphere, evidently.

Now I’m a fan of cinnamon rolls like no other, but when I saw this recipe for sticky lemon rolls it just felt like a giant sign that reads “Come on Spring!!”.

Blog Post & Recipe: Pašticada

Pašticada is a famous Croatian dish. A must try when you visit Dalmatia. The meat is incredibly tender and sweet dessert wine prošek gives it just the right seasoning.

Article & Recipes: Simon Hopkinson's Southeast Asian vegetarian recipes

If, like me, you enjoy the taste of an authentic Indian (in the broadest sense) flavour to a curry, dhal, mulligatawny or even a samosa filling, the making of a home-made masala paste will herald all the future excitement of actually using it in such things.

Crisp celery and apple salad in curry cream dressing ... Curry "essence" ... Marrow and tomato masala ... Masala paste

Cauliflower with Tomatoes / Raspberry Lenten Buns / Nigel Slater Roasts Chicken

Blog Post & Recipe: Gobi Tamatar/Cauliflower with Tomatoes

As ill famed as this flower might be, I don’t think it stinks; I think it is one fantastic thing that absorbs a lot of flavors.

Blog Post & Recipe: Decadent Lenten Buns

It's Shrove Tuesday here in Estonia today, which means that people eat copious amounts of vastlakuklid aka Lenten buns aka semlor today ... this year I decided to be a bit more adventurous, so I flirted with chocolate Lenten buns and marzipan-raspberry buns.

Article & Recipe: Nigel Slater's roast chicken recipes

Sometimes I roast a chicken without the usual anointment of butter or olive oil. Just a generous scattering of sea salt and black pepper over its skin and a handful of aromatics up its bum. [he gives instructions]

A warm chicken and orange salad for winter ... Apple and rhubarb purée with almond brittle

Roast Chicken & Dinner Rolls in a Dutch Oven / Kinoko Nabe / Shakshuka

Blog Post & Recipe: Sunday's Roast Chicken & Dinner Rolls - Camp Dutch Oven Style

Chicken halves easily fit in the big honking Lodge #16 Camp Oven.

Blog Post & Recipe: Kinoko Nabe - Japanese Mushroom Hot Pot

Japanese Hot Pot, wherein the ingredients are artfully arranged in a delicious broth. This being my first hot pot, I went for a mixed mushroom style.

Blog Post & Recipe: Nosh and Tel Aviv - Shakshuka

The dish is of North African origin and contains two staple ingredients- eggs, hot sauce/spices tomatoes, as well as the optional onions, red peppers, potatoes, leeks and even sausages. Like you can see in the pictures below, Shakshuka is always served in the pan that it is cooked in along with copious amounts of pita, or thickly sliced bread to mop up all those delicious juices.

Turkey Shepherd's Pie / Kaiser Rolls / Roast Meat

Recipe: Turkey Shepherd's Pie With Mashed Sweet Potatoes

To prevent the filling from bubbling out of the pan and on to the bottom of your oven, set the shepherd's pie on a baking sheet before cooking.

Recipe: Parmesan Kaiser Rolls Recipe

These rolls, sometimes called Vienna rolls, are the go-to bread for a thick, juicy burger or a deli sandwich stuffed with all the fixings. This version incorporates a slightly easier shaping technique and a touch of Parmesan ...

Recipes: How to roast like the French

French chef Stéphane Reynaud has rustled up delicious roasts, from perfect roast beef to a spot-on rack of pork.

STUFFED LAMB SHOULDER ... FOUR MORE IDEAS FOR STUFFING LAMB SHOULDER ... ROAST RACKS OF LAMB WITH PISTACHIOS ... ROAST LAMB SHOULDER WITH CUMIN ... ROAST BEEF ON A BED OF ONIONS ... BORSCHT-STYLE ROAST BEEF ... FOUR SAUCES TO GO WITH BEEF ... RIB ROAST WITH COARSE SALT ... ROAST CHICKEN PLAIN AND SIMPLE ... ROAST PORK, PLAIN AND SIMPLE ... ROAST RACK OF PORK WITH FIGS ... ROAST PEPPERS STUFFED WITH ROAST PORK ... TOMATOES STUFFED WITH ROAST MEAT

Chard & Caramelised Onion Tacos. Buttermilk Baps. Focaccia.

Blog Post & Recipe: Swiss Chard and Caramelized Onion Tacos

... ingenious recipes that offer fresh, bold flavors that are a cinch to throw together - like Swiss chard and caramelized onion tacos.

Swiss Chard and Caramelized Onion Tacos ... Chipotle Salsa

Recipe: How to bake: Buttermilk baps

Here's an all-purpose, lovely-as-is dough that can also carry extra flavours: it's subtle with the addition of finely chopped chives or shameless with curry powder and chilli. If you can't get buttermilk, use 150ml plain yogurt mixed with 50ml water.

Blog Post & Recipe: Focaccia

This would be another great recipe for all of you yeast-phobes out there. The reward will outweigh any anxiety you might have over the process. Like all recipe with few ingredients, try to find the best.

Focaccia with Tomatoes and Olives (adapted from Saveur)

Baking Bread. Tomato and Bread Soup. Water.

Blog Post & Recipe: Tuscan Tomato and Bread Soup

Pappa al pomodore loosely translated means mushy tomato soup .This thick stew-like soup is a staple in the Tuscan region, where the typical Italian housewife usually threw the soup together to use up any leftover bread - it was not something that was served to guests.

Article: Tap or spring water in recipes?

Every once in a while you run across a recipe that specifies spring water or bottled water instead of tap, usually because the recipe has very few ingredients and the flavor - or lack of flavor - of the water will be perceived in the finished product. Traditional breads, such as sourdough, are made from only flour, water, salt and yeast. So, if your tap water contains enough chlorine for you to smell it, it could, in theory, affect the taste of the bread. If, on the other hand, you cannot smell the presence of chlorine in your tap water, there's no reason not to use it.

Article & Recipes: One dough equals three delicious treats

If you want to try your hand at baking bread, it's important to understand a few fundamentals. The structure of bread comes from the gluten (protein) in the flour. Since bread flour has more gluten than other varieties, it gives a stronger structure and thus is the first choice for bread baking. Don't try to use any other flour ...

Recipes included with this story: Orange Cardamon Sweet Rolls, Ordinary Bread (Pain Ordinaire), Roasted Garlic and Rosemary Bread Sticks, Carmelized Onion Pizza With Bacon and Thyme