all things food
Here is a salad we made for my sister’s birthday. It’s packed with flavor and perfectly combines crunchy (lettuce, nuts, cucumber) with creamy (tahini and roasted vegetables). A salad that is more than a salad.
Here is a great weeknight dinner that comes together on the stove in just under 20 minutes. Soft, sticky and flavor-packed aubergine meets crunchy broccoli and earthy noodles. Heaven in a bowl.
This saffron and cinnamon studded grain salad with roasted roots, herbs, pomegranates and nuts is perfect for the holidays + Christmas Recipe Roundup!
These cookies from Aran Goyoaga new cookbook are naturally gluten-free with a delicious hint of fennel. We also made them vegan. Try the cookies and read our conversation with Aran.
This is an untraditional but delicious take on Shakshuka with a sweet potato base and crunchy roasted sweet potato skin on top. The recipe is from the new book Shelf Love from Ottolenghi Test Kitchen.
The star of this Vegan Caesar Salad is the oyster mushrooms that we sear using a special pressing method that makes it umami-rich and crunchy on the outside while juicy and flavor-packed inside.
This is a love letter to Swedish summer – to walking barefoot, swimming in lakes, eating strawberries every day, making potato sandwiches and cooking a delicious zucchini soup with lots of toppings.
We just created the perfect combination of an Italian cheesecake and a soft crumb almond cake. With creamy ricotta, a hint of polenta and an upside-down lemon surprise. It’s a real treat!
Here is a stunning but simple citrus and avocado salad to bid farewell to winter. And a Big Love list with links to things we like.
Everybody loves a quick and comforting pasta recipe. Here is how to make the creamiest kale pasta you’ve ever tried. You only 15 minutes, a few ingredients, a sauce pan and a blender!