3.99 / 5 Stars | 170 Reviews
by diggergirl
“This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.”
Every time I make an Ottolenghi recipe, I become convinced that he has finally lost his mind. Really, turmeric, black sesame seeds and parmesan together? Three tablespoons of fresh oregano? A full half-cup of tahini? And as my anxiety grows — you see, I, too, understand the bubble of time, ingredients and trust that we invest into new recipes, which, when popped, leads to the kind of frustration that can only be righted with a scalding review — I wonder if this will be it, the day I finally make an Ottolenghi recipe that’s just plain off. And, without fail, we sit down to something so spectacular in a way I hadn’t even considered before, I’m in awe of his talent and relieved that I ignored every instinct not to follow his recipe faithfully.
This was no different. It looks like a basic pesto pasta, doesn’t it? But it’s not really. Sure, there’s basil and olive oil. But it lacks the other ingredients of pesto genovese — garlic, toasted pignoli and parmesan. Instead, basil is blended with flat-leaf parsley, and the zest of a whole lemon, tablespoons of capers and torn chunks of fresh mozzarella are stirred in. The star of the show is three zucchini, cut into thin discs, fried until golden and then soaked in a bit of red wine vinegar to make something that’s neither crisp nor chip-like nor pickled but more intruiguing than all three. And then there’s the edamame, yes, the soybeans popular in East Asian dishes, here in a pasta-pesto combo. I couldn’t do it! It was too strange to me and I became bent on securing fresh shelling peas, which I think would be fantastic here, only to leave the Greenmarket in a pout (likely because I was still carrying 10+ pounds of things I hadn’t intended to buy, as always) because they’re not in yet.
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Looking for more fun and interesting ways to use strawberries right now? This roasted strawberry browned butter buttercream really caught my eye. Roasting strawberries adds a lot of depth to the fruit, and mixing it with browned butter sounds so cozy and rich. Even if you don’t have any birthdays or other celebrations coming up, this recipe is worth making a cake or cupcakes just for fun.
Q: Can I bake and freeze cupcakes ahead of time? When thawing to decorate, will papers come off? Thanks! I have a big wedding I’m cooking for.
Sent by Laurie
A couple years Roeshel of the blog DIY Show Off removed the pantry closet in her kitchen to make room for the refrigerator. While that was necessary at the time, she still lost a lot of valuable storage space in the process. To regain that space, she turned a good-sized but unused hallway into a makeshift pantry area, complete with a DIY industrial pipe shelf. See what this area looks like now!
4.08 / 5 Stars | 12 Reviews
by Sue Hohlweg
“This is a Pennsylvania-Dutch recipe for homemade rice-shaped egg noodles cooked in broth.”
We shape clay into a pot, but the place where it is empty is what makes it useful.
We hammer wood for a house, but it is the inner space that makes it livable.
— Tao Te Ching
I’ve been cooking my beans in a big fat clay pot that sits all day on the lowest possible flame on the back of my stove. Once in a while, a little burbly bubble pops up and breaks the surface and slowly, slowly the beans swell and grow creamy. They’re flavored with salt and olive oil and a little onion, maybe a bay leaf if I remember or a whole dried chili if that seems appropriate.