all things food
There are times when you just want to hunker down at home and enjoy the comfort of your own kitchen. On those occasions, these 20 big-batch recipes come to the rescue. Whether you’re planning a family gathering, meal prep for the week, or simply …
There are times when you just want to hunker down at home and enjoy the comfort of your own kitchen. On those occasions, these 20 big-batch recipes come to the rescue. Whether you’re planning a family gathering, meal prep for the week, or simply want leftovers for days, these recipes have you covered. From hearty...
The post 20 Big-Batch Recipes to Make When You Want to Stay In appeared first on My Pure Plants.
chocolate chip cookies are a highly personal thing, and what I’m not here to do is tell you that my ideal version is better than any others. Personally, I gravitate towards cookies that are made with browned butter, lots of salt, and feature crispy edg…
chocolate chip cookies are a highly personal thing, and what I’m not here to do is tell you that my ideal version is better than any others. Personally, I gravitate towards cookies that are made with browned butter, lots of salt, and feature crispy edges with a chewy center—but I know that for some people, a cakey, soft cookie, or even a nutty, whole-wheat iteration, is the ultimate goal. To recognize—and celebrate—the many forms that chocolate chip cookies can take, we’ve gathered 11 of our favorite versions, with each one suiting a different preference, baking style, or dietary need.
If you want classic chocolate chip cookies (and you want them right now), reach for this Genius recipe from Tara O’Brady. There’s no rest or chilling time required, no unexpected mix-ins or techniques—just the best version of a simple, streamlined cookie.
Cauliflower is a versatile and healthy vegetable that can be transformed into a wide array of delicious dishes. In this collection, you’ll discover 18 cauliflower recipes that are not only nutritious but also incredibly tasty. From cauliflower st…
Cauliflower is a versatile and healthy vegetable that can be transformed into a wide array of delicious dishes. In this collection, you’ll discover 18 cauliflower recipes that are not only nutritious but also incredibly tasty. From cauliflower steak to buffalo cauliflower bites, these recipes showcase the vegetable’s ability to take on different flavors and textures....
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Europe boasts a rich tapestry of culinary traditions beyond the well-known ones like Italian pasta or French pastries. In this collection, we’ll delve into 25 European culinary surprises that you might not be familiar with. Whether you’re a…
Europe boasts a rich tapestry of culinary traditions beyond the well-known ones like Italian pasta or French pastries. In this collection, we’ll delve into 25 European culinary surprises that you might not be familiar with. Whether you’re an adventurous foodie or simply looking to expand your palate, these lesser-known European gems are bound to delight...
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We tested seven nut milk makers by making almond milk, cashew milk, and oat milk to find the model that made the smoothest, creamiest non-dairy milk.
We’re living in the golden age of alternative milk. Boutique coffee shops offer a dizzying array of milk options and grocery store aisles are lined with milk derived from every type of nut imaginable (and beyond—hello potato milk). Options have never been more plentiful for the dairy-averse (or those just looking to try something different).
If you want to get into semantics, nut milk isn’t *technically* milk—it’s a creamy emulsion of nuts and water. It’s made by soaking nuts (or oats) until soft, blending, and then straining out the solids. Some store-bought milk alternatives also include additional ingredients like preservatives and stabilizers.
For the truly committed, making nut milk at home with a nut milk maker (or a good blender and some cheesecloth) is a great way to control the ingredients so you know exactly what you’re drinking, as well as tailor the recipe. Nut milk can be light and sweet or rich and creamy—the ratio of nuts to water, the type of nut, and the nut quality can all affect the end results.
To find the best nut milk makers, we tested seven of them—going through pounds and pounds of nuts and oats.
The Nutr Machine is sleek and compact. During testing it produced almond, oat, and cashew milk with perfectly smooth, silky textures. The Nutr Machine also includes helpful presets and a self-cleaning function.
This sleek simple nut milk maker took just seconds to set up. The fine mesh strainer screws neatly into a funnel, and the entire straining device rests on a simple borosilicate glass carafe. You’ll still need to get out the blender, but if you have a blender you love, this is a less expensive way to get started making nut milk. Compared to the cheesecloth method, this is a far neater and less fussy way to strain.
To make nut milk, you start by combining nuts (or oats, etc.) and water. Nut milk makers are designed to grind these ingredients together and then separate the creamy liquid from the pulp. The models we tested varied significantly in design and function—the electric models all included blades that ground the whole nuts, while the Chef’n Nut Milk Maker required a separate blender. Some of the electric models strained the solids out inside the machine, while others required you to do so afterward.
Most of the electric machines had a single compartment for ingredients. The only exception was the ChefWave Milkmade Alternative Milk Maker, which is constructed like an espresso machine with a separate water reservoir in the back. A few models, like the Nutr Machine, Chefwave, Tribest Soyabella, and Idavee Brand PrestoPure, can produce hot or steamed milk, which is useful if you want to use your fresh milk in a latte or cafe au lait right away.
If you’re adding your alternative milk to coffee or matcha, a creamy texture is best. And effective filtering is the most important step for achieving smooth consistency. If the nut solids aren’t completely removed after the mixture has been blended, you’ll end up with grainy milk (no one wants to chew their milk).
Therefore, a built-in filter sounds like an easy way to reduce the steps of making homemade nut milk. Unfortunately, not all of the built-in filters delivered high-quality results. The Almond Cow Plant-Based Milk Maker includes a built-in filter basket, but after pouring we found that a significant amount of pulp escaped the carafe. The milk needed to be filtered again before drinking. Other models, including the NutraMilk Nut Processor, offered more effective built-in filtration systems like a dedicated spigot with an attached screen. The Chef’n’s included filter is made of super-fine mesh—it yields an exceptionally smooth product, but straining takes a bit longer. Our winner, the Nutr Machine, came with a detached filter that can be used to strain milk after blending. This provides the option to keep the pulp and retain nutrients for applications like smoothies, or ice cream, or to filter it out when you’re looking for a smoother product.
The seven nut milk makers that we tested ranged from bare bones to fully loaded. Extra functionality can sound appealing, but ChefWave Milkmade Alternative Milk Maker and NutraMilk Nut Processor were so stacked with bonus features (the Chefwave can also make nut butter, smoothies, and caramel) that they felt overly complicated. Remember: the task at hand is relatively simple. When scrolling through ChefWave’s extensive digital menu or waiting for NutraMilk’s dispense cycle to complete, we started to wonder why we weren’t just using a blender. The bare-bones models, on the other hand, are basically just blenders. The Tribest Soyabella and the Idavee PrestoPure didn’t feel useful enough to justify their required storage space (which was considerable, since the Idavee is over a foot tall). The Nutr Machine fell right in the middle. It includes presets for specific nut milks that simplify timing, and the settings menu was comparatively concise and easy to navigate. The Nutr Machine also doubles as a kettle—it includes a heat setting that can be used to make hot milk or boil water. The simplest option, the Chef’n Nut Milk Maker, also stood out. Even though it requires a separate blender, making nut milk wasn’t more time-consuming than using a model without a built-in blending function, and it delivered better results.
Look for a nut milk maker that provides a clear advantage over the blender and cheesecloth method—nut milk makers should be easy to use and clean, and shouldn’t require many additional tools to produce a batch of milk. Choose a product with a solid filtration system and a few extra features that make it worth your while, like being able to heat up milk for hot drinks.
What we liked: The Nutr Machine is stylish, compact, and easy to use. For those new to the world of alternative dairy, the Nutr Machine’s presets make it easy to hit the ground milking. This model comes with a tablespoon measure and a strainer—you won’t need any additional tools to get started. The Nutr Machine is easy to clean and can produce a batch of milk in six minutes. It also doubles as a hot water (or warmed milk) kettle.
What we didn’t like: Although this machine is quick and easy to use, it’s on the small side. This is great for storage, but it might be annoying if you’re looking to make a large amount of milk. Each use yields about 1 to 1.5 cups of alternative milk. If you regularly consume more than that, you might need a machine with a larger capacity.
Price at time of publish: $190.
What we liked: The Chef’n Nut Milk Maker might not do everything, but it does make the most painful part of making nut milk much easier. Transferring pureed nuts and water from a blender to a cheesecloth-lined colander can be messy, irritating, and take up too much fridge space. This simple sieve takes away the effort of rigging up a DIY filtration system, and the fine mesh strainer yields smooth, creamy milk. After testing with nut milk, we also used this simple filtering device to make homemade horchata and creamy, strained ricotta, with great success. At just over $30, this is the most affordable product that we tested.
What we didn’t like: With simplicity comes some limitations. The Chef’n Nut Milk maker requires the user to own a separate, high-quality blender. It also doesn’t offer a heating function—if you’re looking for warm milk, you’ll have to microwave or steam it separately.
Price at time of publish: $30.
You can use a blender, a food processor, or a dedicated nut milk maker to process whole nuts or oats into milk. The best machine for you depends on your budget and how frequently you make your own milk. If alternative milk is a major part of your everyday life, our favorite nut milk maker is the Nutr Machine. We also liked the ChefWave Alternative Milk Maker as a budget option.
Making nut milk at home gives you complete control over the final product. You can use high-quality nuts, avoid additives, and control your nut-to-water ratio. Not only can you make a fresher product, but you can also tailor it to your exact tastes.
Some nut milk makers resemble blenders, while others are more similar to espresso machines or food processors. The best cleaning technique depends on the model that you own. Check the manufacturer's instructions for an exact method.
When the afternoon cravings hit, it can be tempting to reach for sugary or processed snacks. However, there’s a healthier and more satisfying way to satisfy your sweet tooth or curb that snack attack. In this collection, you’ll discover 14 …
When the afternoon cravings hit, it can be tempting to reach for sugary or processed snacks. However, there’s a healthier and more satisfying way to satisfy your sweet tooth or curb that snack attack. In this collection, you’ll discover 14 sweet and healthy snack recipes that are not only delicious but also nutritious. From homemade...
The post 14 Sweet And Healthy Snack Recipes You’ll Actually Want To Try appeared first on My Pure Plants.
Pickles hold significant cultural weight in Türkiye; this recipe features a tangy and crunchy medley of cabbage, carrots, cauliflower, bell peppers, lemon, garlic, dill, and, most importantly, is a tribute to the author’s family and heritage.
Any walk down the streets of Türkiye reveals an array of street vendors selling a wide variety of culinary delights, from simit and roasted chestnuts to iced almonds and midye dolma (stuffed mussels). Among such an abundance, pickle sellers are notable; their product standing out like a flamboyant, vintage museum, meticulously arranged in jars and vivid colors. Presenting artifacts of a love story with tradition, there are various historic pickle shops whose windows are arranged in a riot of colors—orange, green, fuschia, yellow—that fascinate passers-by. And indeed, there is a fascinating world behind those windows.
When the weather starts to cool down, Anatolians start to get a sweet rush for pickling. Fruits and vegetables are washed, jars pile up, ovens heat up, large pots settle on the stoves. People start preparing for the coming days and ensure that vegetables and fruits are stored for a long time without rotting, jarring whatever is in season. But that condiment holds a significant cultural element, from the family recipes passed down through generations to preserving the art of pickling.
The versatility and cultural importance of pickles goes beyond their modern-day usage. In Ottoman times, pickles held great significance, with a dedicated pickle warehouse in the palace kitchen and vegetables and fruits being cultivated exclusively in palace gardens. Pickles were served at grand banquets, symbolizing hospitality and honoring guests. It is also known that the sultans did not sit at the table without them. Intriguingly, they were also a vital part of helva meetings, social, informal gatherings where people would come together to enjoy helva, engage in conversations, and discuss various topics. At the end of these gatherings, various pickles were served to aid digestion.
The Ottoman era witnessed the production of a wide range of pickles, including forgotten varieties like grapes and pears, according to Priscilla Mary Işın, a historian of Ottoman food. “Pickles are still eaten as an accompaniment to main dishes, such as pilaf and kebabs, offering a balancing acidity to fatty meals,” she says. Particularly, cabbage pickles were consumed alongside helva during gatherings, acting as a harmonizing component. Sultan Selim III even wrote a humorous poem praising cabbage pickles at helva meetings:
With the arrival of winter the cabbage doth emerge
Unafraid of cold, a noble vegetable; the cabbage.
In shape and size like the mace of King Keykavus,
Its leaves, like giant rose petals, nourish us.
Unlike okra threaded on a thousand threads, the cabbage
May be compared to a lion riding in a carriage.
With joy and pleasure it is a perfect marriage
No helva party is complete without a cabbage.
İlhamî sings it's worth and many praises
My dear cabbage, dear cabbage, dear cabbage.
The reason why pickles are consumed excessively in Turkish society is not only its taste but also its healing powers. The cookbook “Ottoman Cuisine,” prepared in the 15th century by Muhammed bin Mahmud Şirvani (known as the “greatest Ottoman physician”), provides interesting information about pickle recipes and the health benefits of pickles. With a physician's point of view, Şirvani refers to the therapeutic properties of all the recipes presented in the book. One of the recipes is pickled mint, with suggestions that it strengthens the stomach, stops hiccups, facilitates digestion, relieves toothaches, increases appetite and removes odors from the body.
But there’s also another way of thinking about pickles—not just as a condiment, but as a drink. “Pickle shop customers not only buy pickles, but also stop to drink a glass of delicious pickle juice,” says Işın. One of the main reasons for consuming this food is the benefits it provides to the body. Pickle juice is a general booster for strength and immunity due to its probiotic nature. It's believed to offer overall health benefits, providing a holistic health boost, supporting not just one specific benefit but potentially contributing to overall well-being and immunity. Viewed in this way, pickle juice, or turşu suyu, is famed as a quick, tasty beverage and a natural remedy. In the past, when people got sick, they used to run to small shops or peddlers in the neighborhood and drink pickle juice to aid in digestion, provide hydration, and alleviate muscle cramps. It’s also known as a great hangover cure.
Begüm Yaramancı, an expert on Turkish pickling heritage, author, and a master pickler affectionately known as “The Pickle Queen,” explains how much of a vast place pickles hold in Turkish cuisine. “Pickles have a great place in our daily eating and drinking routine,” she says. “It’s a flavor that is never missing from summer and winter kitchens.” Some classic Turkish dishes, such as kuru fasülye (stewed beans) or döner, are unthinkable without pickles, not to mention long rakı tables in which pickles serve as the absolute mezze, an appetizer on the table to start the feast. “Pickle juice or şalgam, turnip juice, which is a kind of pickle juice, is also a beverage that we consume all the time,” says Yaramancı.
The tradition of pickling remains vibrant today, and Yaramancı is at the forefront of this movement. With a passion for pickles that began in her childhood, she pursued a career in fermentation, studying culinary arts at Chicago Kendall College, and authoring multiple books on the subject. Yaramancı discovered the transformative power of fermentation and the harmonious interaction between living organisms and food. Driven by her childhood curiosity for flavors and the healing and socio-cultural effects of pickles, she embarked on a mission to share the art of pickle-making in its simplest and most authentic form.
Pickle making techniques vary according to geographic location. Türkiye, being part of a culturally diverse and geographically rich area, offers a wide range of pickled vegetables like cucumbers, peppers, cabbage, carrots, eggplant, and cauliflower. Unique to this region is the practice of adding vine sprouts or leaves and a dash of grape vinegar to pickles. “Grapes originate from Anatolia and the Middle East, and play a historical role in pickling as they contain tannins that help maintain vegetable firmness during fermentation, especially in hot climates,” notes Yaramancı. Among the various pickling techniques worldwide, Turks favor the brine method, which produces the delicious by-product known as pickle juice. Along with spices, garlic is also an essential ingredient for Turkish pickles, as it adds flavor and antimicrobial properties.
Turkish pickles exhibit captivating regional diversity, too, showcasing distinct traditions and flavors. Different parts of the country embrace their own pickling practices, utilizing locally available ingredients. In the Black Sea region, anchovies and green walnuts are featured prominently in pickles, while figs and quince are popular choices in the Aegean region. Eastern Türkiye tends to favor spicier pickles, incorporating generous amounts of garlic and hot peppers. These regional variations add to the allure and richness of Turkish pickling traditions.
Despite the rich historical and cultural significance of pickling in Türkiye, there is a lack of awareness regarding its importance as a culinary heritage. The younger generations, accustomed to modern conveniences like refrigeration and frozen foods, may view traditional preservation methods like pickling as unnecessary. Nevertheless, Turkish picklers are actively striving to preserve and promote this art. Local communities, organizations, and individuals are taking initiatives to safeguard traditional pickling techniques, utilize locally sourced ingredients, and support local pickle makers. Food movements like “Slow Food” advocate for the use of traditional and local ingredients, including those used in pickling, and raise awareness about the value of preserving culinary heritage.
Amidst the fading recognition of pickle-making in Türkiye, the Queen of Pickles emerged to revive the ancient technique. Her goal is to bring back the pure and healthy essence of this traditional method, which has been used for hundreds of years in this geography, urging its global rediscovery through a fusion of ideas. However, such culturally significant and tasty food often goes unrecognized globally.
The versatility of pickling various locally-sourced vegetables, the medicinal value of Turkish pickle juice, and the vibrant atmosphere of pickle shops filled with an array of captivating colors, aromas, and sounds remain enigmatic to many. The shop itself is a visual feast, with rows upon rows of colorful jars brimming with pickled vegetables, creating a kaleidoscope of hues that entice the senses.
These shops are also one of the best examples of the artisan culture in Türkiye that continues today reflecting quintessentially Turkish values of belonging, sharing, and neighborhood culture. The owners of the shops generally started their business years ago as a mobile, and over the years they have not only established loyal customer relations, but also become well-versed in the pickle business. They are not just shopkeepers; they are passionate ambassadors of the pickle culture. They possess an extensive knowledge of pickling techniques, ingredients, and the rich history behind this ancient tradition. Their enthusiasm is contagious as they engage in lively conversations with customers, sharing stories, tips, and even family recipes that have been passed down for generations.
In some pickle shops, you may even have the opportunity to witness the pickle-making process firsthand. Behind the counter, large ceramic jars or barrels may be filled with fresh vegetables, carefully selected and prepared. The owners skillfully mix a combination of spices, salt, and water to create the perfect brine, which is then poured over the vegetables, initiating the fermentation process. Observing this age-old technique adds an extra layer of authenticity and appreciation for the craftsmanship involved. The air is filled with the tangy and aromatic scent of pickles, creating an inviting environment. Customers can sample different pickles, experiencing the unique flavors and textures of each variety. The owners take pride in showcasing the versatility of Turkish pickling, offering an assortment of vegetables, from crunchy cucumbers and vibrant peppers to tender cabbage and earthy eggplants.
Compared to other pickle options from around the world, such as kimchi or sauerkraut, Turkish pickles remain relatively unknown. “It should not be forgotten that Türkiye has been on the Silk and Spice Roads throughout history, and its cuisine has had its share of this richness in terms of ingredients and spices,” says Yaramancı. “Based on this philosophy, I am trying to put our pickle culture in a different spot in terms of its techniques, ingredients, and accompaniment to food. I have made this a mission both at home and abroad.”
Let’s get to the main question though: Do Turks use vinegar or lemon in their pickling? Given the generally warm climate in the region, grape vinegar is commonly used for preserving pickles to prevent softening caused by temperature. However, some people associate pickles with vinegar, while others prefer the aroma of lemon. Vinegar offers a sharper, more acidic taste compared to pickles made with salt or lemon. Ultimately, the choice between vinegar and lemon in pickling is subjective, and Turks have differing opinions on the matter. Often asked this question, Yaramancı responds to this with a famous Turkish proverb: “a sharp vinegar harms the jar.” Regardless of the choice, Türkiye is a pickle paradise, all bound up in jar after jar.
My grandmother was an exceptional cook, and I learned this mixed vegetable pickle from her. This recipe, like many others, is a piece of our shared history, a testament to the joy of preparing and savoring delicious food, and a way to ensure that the treasures of our culinary heritage are never lost. It’s more than just a recipe; it’s a connection to the past, a celebration of my grandmother’s enduring spirit, and a gift to future generations who will continue to savor the flavors of tradition.
The recipe features a tangy and crunchy medley of cabbage, carrots, cauliflower, bell peppers, lemon, garlic, dill, and more. Those vegetables are packed into canning jars and submerged in a salty brine that creates the proper conditions for a lactic acid fermentation to occur. The brine also has a small amount of vinegar in it, which helps to lightly acidify the brine from the start, building a more complex flavor while further encouraging the right kind of bacteria to thrive. Over time, as naturally occurring lactobacillus bacteria eat the sugars in the vegetables, lactic acid is produced as a byproduct, further souring the pickle.
It's important that the vegetables remain submerged in the brine during the pickling process, as the fermentation is anaerobic, meaning it needs to take place away from the presence of oxygen. Also note that the recipe calls for more vegetables than will fit in the two jars. This is partly because it's not easy to buy a portion of a head of cabbage or cauliflower, but also because it's very important to pack the jars tightly. It's much better to err on the side of having extra pickling ingredients than having too little. Any remaining vegetables can be tossed with olive and salt and roasted, or used any other way desired.
In two clean 1-quart (1L) glass canning jars, tightly pack cabbage until jars are about 1/3 full; press down as much as possible to minimize air space.
Layer on top lemon slices, minced garlic, dill sprigs, carrots, cauliflower, and bell peppers until each jar is about 2/3 full; press down firmly to pack ingredients into jars and remove air space. If using, add a large pinch of red pepper flakes and 2 fresh grape leaves to each jar. Top with additional cabbage, packing to compress, until jars are full. Note: You will have leftovers of each vegetable, which can be reserved for another use (such as roasted in the oven).
In a large vessel or mixing bowl, stir together water, vinegar, and salt until salt is fully dissolved. Slowly pour the brine into each jar until vegetables are completely submerged. Use a paring knife to remove any large air bubbles by gently sliding it into the jars.
Seal the jars tightly and set on plates to catch any potential overflow. Store the jars at room temperature, away from direct sunlight, until brine ferments and becomes pleasantly sour and refreshingly tangy, about 1 to 2 weeks; throughout the fermentation process, you should notice bubbles forming and the brine becoming cloudy. Discard the pickles if any off aromas or flavors develop or if the pickles become slimy. Surface molds can sometimes grow during fermentation and are typically harmless, though they should be scraped off; that said, it's better to discard the pickle if in doubt about its safety.
Store pickles in the refrigerator until ready to eat; flavors will continue to meld and improve over time as the pickle sits.
Two 1-quart (1L) glass canning jars
You can experiment with different vegetable combinations based on the season and your preferences. Enjoy the pickles, and don't forget to savor the brine, as is customary in Turkish cuisine.
We used our years of experience and extensive equipment reviews to pick out the best early Amazon Prime Big Deal Days sales.
When I started reviewing gear professionally more than five years ago, I thought: A career that combines my cooking experience, love of shopping, and enjoyment of repetitive tasks? Sign me up! It takes a special person to fry 50 eggs back-to-back to test a pan’s nonstick properties. And that’s me!
Over the past five years, I’ve tested hundreds and hundreds of kitchen items. And I’m now a notoriously picky person. This means even if something’s deeply discounted if it’s not good, I don’t want it (and you shouldn’t either).
In this spirit, I went through the early Prime Big Deal Days (also called October Prime Day) sales to find the discounted items I thought were worth the cash.
Kitchen towels may not be the most exciting purchase, but they’re undeniably useful. These ones are cheap (about $1 a pop) and have an extremely high absorption rate (141%!). Just make sure to clip the 20% off coupon.
As soon as we reviewed the Breville Barista Express Impress, I knew I had to have it. It streamlines the parts I found trickier about making espresso, including the grinding and tamping. I also love the green smiley face that illuminates when you reach the correct amount of grounds. (See? Easy!) Right now, it’s 20% off.
There are so-so dish racks, and there are great ones. The great ones not only hold a ton of dishes without wobbling but look good doing it. (Stainless steel!) Right now this one from KitchenAid is 43% off.
You may think you have enough half-sheet pans, but you don’t. In every test kitchen I’ve worked in, there are literal stacks upon stacks of them—and for good reason. They’re infinitely useful for roasting, baking, toasting, and food prep. The best ones are undoubtedly from Nordic Ware.
The most powerful immersion blender award goes to this model from Vitamix. It blitzes! It purees! It pulverizes! It also has a non-slip grip and multiple speeds, which you can toggle between using just your thumb.
Sous vide is one of the easiest ways to avoid overcooking meat and seafood—and it’s really as simple as setting up a water bath with an immersion circulator. This one from Anova has an onboard display and is app-compatible, so you monitor it from afar or just forgo the smart stuff for fear of your WiFi connection cutting out and ruining dinner.
A cast iron skillet is one of my favorite things to give someone. It’s literally the gift that keeps on giving and only gets better with time. You can sear a steak, bake a pan of cornbread, and even shallow-fry in one. Our favorite cast iron skillet from Lodge is a steal, too, at just $25.
The most agile, sharpest bread knife is 13% off right now. It easily slices tomatoes, cuts through the crustiest and softest bread with ease, and can even peel butternut squash (that’s nimbleness for you!).
For sous vide or food storage, a vacuum sealer is the kind of purchase you might not use all of the time, but you’ll be mighty grateful when you do need it. I own this model from Anova. It features built-in bag and cord storage, wet and dry settings, and no refractory period (that’s the time between sealings).
With a thermal carafe and tons of adjustable settings, this Breville brewer has been a Serious Eats staffer favorite for a long time. Plus, it's programmable, for those who like their coffee maker to wake up before them.
According to Amazon, the sale will be on October 10 and 11, 2023.
It’s September 2014, and Food52 just celebrated its fifth birthday. Food blogs—like Joy The Baker, Brooklyn Supper, and 101 Cookbooks—are thriving. Vice’s Munchies—a YouTube series highlighting the lifestyles and personalities of beloved chefs—is so po…
It’s September 2014, and Food52 just celebrated its fifth birthday. Food blogs—like Joy The Baker, Brooklyn Supper, and 101 Cookbooks—are thriving. Vice’s Munchies—a YouTube series highlighting the lifestyles and personalities of beloved chefs—is so popular it’s about to become its own website.
Meanwhile, season two of Rewrapped—hosted by NSYNC’s Joey Fatone—just premiered on the Food Network. Earlier this year we watched super-chef Bobby Flay show how he “got (and stays) in great shape” in his new web series, Bobby Flay Fit. (It’s unclear whether this project inspired The Dean of Lean, a Cooking Channel series where Bobby Deen (Paula’s son) visits “families and [creates] healthy makeovers of their traditional meals.”)
20 Sweet Potato Recipes highlighting both sweet and savory dishes including mashed and roasted sweet potatoes, sweet potato casserole, sweet potato fries, and more!
The post Sweet Potato Recipes appeared first on Budget Bytes.
Friends, I think it’s time I confessed my love for sweet potatoes. If I could I would probably make a sweet potato recipe every single day. I’m not exaggerating. Not only are they fairly inexpensive and packed with nutrients, but they’re also very versatile and a popular ingredient in both sweet and savory dishes. And we’ve just entered sweet potato season, so you know I’m in my happy place ;)
Today we’ve lined up all of our favorite Sweet Potato Recipes including baked sweet potatoes, roasted sweet potatoes, mashed sweet potatoes, stuffed sweet potatoes, sweet potato soups, and more!
It only feels right to start things off with the classic Baked Sweet Potato. Baked sweet potatoes are very filling and they make a great inexpensive base for meals. You can top them with your favorite ingredients or scoop out the flesh and use it in soups, baked goods, casseroles, and more!
Speaking of soups, you’ll be surprised how easy it is to make this delicious, Creamy Sweet Potato Soup. It starts with roasted sweet potatoes for extra flavor, warm spices, and a little heavy cream to finish it off. It’s luxurious, cozy, inexpensive, and perfect for soup season or any time of the year!
If there’s one thing we absolutely love at Budget Bytes its budget-friendly one skillet meals! This popular Chorizo Sweet Potato Skillet is easy to make and combines spicy Mexican chorizo with the subtle sweetness of sweet potatoes for an incredible flavor-packed combination!
I mean who doesn’t love the classic, irresistible Sweet Potato Casserole? It’s the perfect side dish during the holidays and family gatherings, and can be topped with marshmallows or a decadent pecan streusel.
Turkey Chili Smothered Sweet Potatoes are the perfect mashup between the subtle sweetness of sweet potatoes and the smoky, spicy flavor of chili. They’re a great pre-portioned meal that’s filling, delicious, and great for weekly meal prep!
Get ready to take your cornbread skills to the next level with this rich and thick Sweet Potato Cornbread! It’s slightly sweet but also has a good amount of warm, aromatic spices to keep it from being too dessert-like.
Maple Roasted Sweet Potatoes with Pecans are tender, sweet, easy to prepare, and a simple side dish for holiday gatherings.
We kept things simple with these Spicy Sweet Potato Fries. They’re sweet, salty, and spicy and they’re perfect with sandwiches, wraps, or anything BBQ!
I love autumn salads! Especially ones like this Autumn Kale and Sweet Potato Salad. It includes lots of fall flavors and sturdy ingredients like hearty kale, sweet potatoes and apple which makes it perfect for meal prep. And its topped with a sweet and savory Maple Tahini dressing. So good!
If you love Mexican food and you love the combination of spicy and sweet flavors, then you’re going to love these Chorizo and Sweet Potato Enchiladas! They’re made with homemade enchilada sauce and are super simple, yet oh-so good!
Get ready to experience the magic that brown butter and maple syrup makes with these Maple Brown Butter Mashed Sweet Potatoes! Brown butter creates a nutty, caramel flavor which matches perfectly with the deep flavors of real maple syrup. A simple dish perfect for your next dinner meal.
If you’re a big taco fan like me, try switching it up this week and making these Sweet Potato Tacos with Lime Crema. It’s a simple combination of sweet potato and black bean hash then topped with an insanely delicious lime crema.
These Sweet Potato Biscuits taste like classic biscuits, but with a very subtle sweetness. They’re moist, tender, and perfect for weekend breakfast, but also great for Thanksgiving dinner.
Sweet potatoes are naturally sweet, but take it over the top by making these Streuseled Sweet Potatoes as a tasty dessert treat after your meal.
Let’s get into these Baked Sweet Potato Fries with Peanut Lime Dressing! They’re sweet, savory, a little spicy, and slightly addictive. It’s a fun combination that definitely does not disappoint!
Carrots and sweet potatoes come together to create this creamy, irresistible Thai Coconut Curry Carrot Soup. It’s light, silky, smooth, and SO good!
These smoky Chili Roasted Sweet Potatoes come together with just four simple ingredients and are perfect as a side dish with any Southwest inspired meal.
This Chorizo Sweet Potato Chili combines spicy Mexican chorizo and sweet potatoes together for a super flavorful, rich, and filling chili recipe.
Breakfast just got a little bit sweeter with our Sweet Potato Casserole Baked Oatmeal. It combines the flavors of classic sweet potato casserole with the beloved breakfast favorite oatmeal. A two for one combination that takes breakfast to the next level!
Looking for a really simple meal for lunch or a light dinner? These Stuffed Sweet Potatoes are the perfect choice! They’re cooked in the microwave then stuffed with massaged kale and dried cranberries in a citrusy sauce. Perfect for meal prep!
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