The Spicy Coconut Milk Dressing I Love on Everything Lately

This spicy coconut milk dressing is wildly delicious on so many things – tacos, noodles, grilled vegetables, and salads. Make a jar and keep it on hand for quick meals.

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We spent the past week on the west shore of Lake Tahoe not far from where my family would stay each summer when I was young. The cabins along the lake are larger now, the water low. Teens fling themselves from piers into the clear, icy, waist-deep water. When the sky is cloudless, it’s the bluest place imaginable. The first thing I made once we were settled into our camp was a spicy coconut dressing (sauce?) that would go on *everything* throughout the week. It’s a variation on other spicy coconut milk dressings I’ve made in the past, but this version has a lot going on with grilled peppers and minced onions. You can see how I used it here, tossed with rice flake noodles, grilled tofu and whatever needed to be used up in the cooler – roasted tomatoes, cilantro, and lemon.
Spicy Coconut Milk Dressing Over Rice Noodles on a Plate
Here’s a view of the lake. Amazing blue overload. It never gets old.
Picnic Views of Lake Tahoe
The key to this dressing is blistering chiles before chopping and adding them to the rest of the ingredients. It takes the flavor from bright and green to something deeper and less sharp – still spicy though. You can see serrano chiles and Padron peppers below in a wide skillet. I really like to try to get color on all sides if possible.
Spicy Coconut Milk Dressing Over Rice Noodles with Roasted Tomatoes and Herbs
The super-creamy coconut base of this dressing is seasoned with lemon juice and spiked with spicy, blistered chiles. Next, more depth and dimension are added, coming from chopping lots of scallions and onions into juicy oblivion and stirring them in.
Ingredients Arrange in a White Bowl

Spicy Coconut Milk Dressing: What It’s Good On

So, let’s free-style about all the ways to use it. This recipe makes a good amount of dressing. You can use it as a finishing touch on tacos. It’s perfect tossed with just about any noodle or pasta. It’s a game-changer the next time you make potato salad dressing – use the potatoes plus this dressing and build from there. Bonus points if the potatoes are grilled or cooked in a fire. I love the spicy coconut drizzled over corn and grilled vegetables. And it’s great on a structured salad. Last night I put a few dollops in a classic red pasta sauce for a bit of je ne sais quoi and didn’t regret it one bit.

A Jar of Spicy Coconut Milk Dressing

Ingredient: Vegan Fish Sauce

For the salty component in this dressing I call for vegan fish sauce. I’ve been making a homemade version of it lately, using a recipe from Andrea Nguyen’s forthcoming Ever-Green Vietnamese cookbook. I’ve made other versions in the past, but her recipe is the best vegan fish sauce I’ve made. Now 100% my go-to. When the book is out you should absolutely give the recipe a try. In the meantime, there are some good vegan and vegetarian fish sauces available for purchase, including this Ocean’s Halo vegan fish sauce. Or, if you want to make the dressing pronto, swap in soy sauce, tamari, or coconut aminos for the fish sauce, if that is what you have on hand. Just add it as the last ingredient in the dressing, and add it to taste.
Close up of Platter of Rice Noodles and Tofu
Let me know if you give this dressing a try. Even better, let me know what you use it on! 
If you’re looking for more salad inspiration, here’s where you can browse all the salad recipes. I’m going to use this dressing on this this favorite heirloom apple salad this Fall. Or on this Grilled Wedge Salad as we wind down grilling season.

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Grilled Pizza

How to make grilled pizza and everything you need to know to get it right – with topping ideas!

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When you pair a hot grill with great pizza dough plus a handful of seasonal toppings, your meal game is going to be next level. Grilled pizza season is on and this post covers everything you need to know to about how to get it right.
Grilled Pizza topped with Corn, Chiles, and Mozzarella”   border=

How to Grill Pizza: The Basics

To grill great pizza start with a hot grill that has been cleaned well with a brush. Also key, it helps to be organized. Have your pizza dough, pizza sauce and all toppings ready. Like, right next to the grill. Once you slide your pizza dough onto the grill, the next steps come in rapid succession. This means, whether you’re ready or not. Brush one side of the pizza dough with olive oil and cook that side first, flip it, brush the grilled side with sauce and toppings. Then finish cooking. If you’re a bit on the slow side arranging toppings, you’ll want to pull the pizza off the grill for this step. This helps to avoid the potential for burning. Return the topped pizza to the grill for final cooking. Happens in a flash!

Grilled Pizza topped with Kale, Tomato Sauce and Mozzarella” border=

General Grilled Pizza Tips

  • Start with a good pizza dough foundation. This is my go-to homemade pizza dough, and it works well on the grill.
  • Similar to baking pizza in an oven, you want to achieve medium-high to high heat here. Pre-heat the grill as long as possible and check the temperature before starting the pizza. I aim for 450-500F-ish. You can go hotter if you’re baking your pizza on an upper grill rack, but run the risk of scorchy (burnt) grill marks if it’s in a more direct spot. If you’re using a pizza stone, ignore this and get your grill hot hot hot.
  • Pizza on the grill differs from baking pizza in the oven in that with grilled pizza you generally flip the dough once before adding toppings.
  • Consider pre-cooking any veggies or other toppings if needed. They won’t have much time to cook on the grill. Arrange each in an individual bowl along with the rest of your toppings bar.  
  • Use a bit of olive oil on the pizza dough to prevent the first side from sticking to the grill.

Close-up photo of a white pizza topped with corn, chiles, and mozzarella” border=

Grilled Pizza: The Dough

Start with the right dough: As I mentioned up above, you need to start with a pizza dough that is on your team. I love this pizza dough. It’s the one you see in the pictures here. You can read all about why I like it, in short: the flavor is great, it’s easy to work with, you don’t need a mixer, and there is no need to proof the yeast you’re using. Great in an oven or on a grill. It’s super flex and adaptable. Alternately, you can experiment with doughs purchased from local pizza spots or stores.

Grill Temperature

Temperature: This is the second pillar after good dough. Controlling the grill temperature is key to your success – and, I’ll be honest, there can be a bit of a leaning curve. If you’re having trouble with pizza dough sticking to the grill, dial up the heat. And when using a gas grill, the lid is your friend. Use the lid to control the heat, and to get the hot air circulating all the way around the dough. If you need your toppings to cook/melt more quickly – slap the lid on for a bit. Keep in mind, you have to be particularly vigilant with pizzas you’ve pulled parchment thin – they’ll burn through in a flash. If you’re worried about burning pizzas, you can move them to the upper rack if your grill has one.

Broadly speaking, whatever type of outdoor oven/grill I’m using I obsessively check the bottom and top of the dough and let it tell me what it needs – more time, more heat, a flip, etc. If you have a grill with dual burners, or a way to set up a hot zone, and a not-so-hot zone, moving the dough around can also be helpful.

Grilled pizza dough arranged on sheets of parchment paper before baking” border=

The Parchment Technique

When grilling pizzas this is the approach I like. First, pull the dough out and shape it on a sheet of parchment paper that has been spritzed with a bit of olive oil. Unlike oven-baked pizza you skip the flour here. You can then gently flip the dough onto the grill with the parchment providing a nice amount of structure (see below). Peel the parchment paper away and proceed.

Placing dough on hot grill

Do you need a Pizza Stone to Grill Pizza?

If you have and use a pizza stone in your oven, you can use it on the grill. That said, you don’t need a pizza stone to grill pizza.

Pizza toppings arranged on a baking sheet

Best Toppings for Grilled Pizza

This is the fun part. The rule of thumb here is to use toppings that really sing after a just a couple minutes on the grill. This means you might want to pre-cook (or pre-grill) any toppings that would take longer than that. Use flavor-packed, fast cooking ingredients that have a tendency to melt (or cook) quickly for your toppings. Don’t go overboard, thoughtfully curate each pizza so the flavors of each ingredient have room to speak. Some favorites include:

  • Vegetables: corn, thin asparagus, roasted cherry tomatoes, peas, roasted mushrooms, caramelized onions, olives, fava beans, citrus zests, grilled artichoke hearts, sautéed thinly sliced potatoes.
  • Cheeses: ricotta, fresh mozzarella, gruyere, feta, freshly grated Parmesan or Pecorino
  • Finishing touches: lemon olive oil, tangerine olive oil, makrut lime oil, chives and chive flowers, hot honey
  • Herbs: a sprinkle of fresh herbs like oregano, thyme, fresh basil, minced chives, lemon verbena

Spreading tomato sauce on pizza dough” border=

  • Topping Combinations:
    – tomato sauce, mozzarella, crushed kale chips, lemon oil (pictured)
    – mozzarella, roasted corn, pickled serrano chiles, chive flowers, pine nuts (pictured)
    – caramelized fennel & olives
    – spinach/pea & ricotta pesto, potatoes & smoke chile sauce
    – tomato & roasted red peppers with goat cheese
    – a while back I also compiled this page of A+ grilled pizza topping ideas
    – And, here’s a page where I’ve listed a lot of recent favorite pizza combinations

Pizza dough on grill prior to adding toppings” border=

Thick or Thin Pizzas?

Play around with how thick or thin you pull your pizza dough. You’ll get widely varying results. As far as the thick or thin debate goes, I tend to lean into thin. That being said, leaving the dough a bit thicker yields a pizza with a different personality, still delicious – try both to see what you like.

Make-Ahead Crusts

You can pre-grill pizza crusts up to a few hours ahead of time. For example, if you’re feeding a crowd and want to get a bit of a jump start. Lightly grill both sides and then allow to cool on a rack. The key is to go light, knowing they will be going back on the grill later. When you’re ready for prime time, sauce and top each pizza and do the final grilling.

If you’ve never tried this, give it a go! It’s fun to set up for a small crowd because everyone can take a turn making their own custom pizza. Let me know your favorite topping combos in the comments.

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Compound Butters – Adding Things to Butter to Make it Extra Awesome

Compound butters are a lazy cook’s secret weapon. They’re a way to add intense flavor to preparations without a whole lot of extra effort. I’ve included a list of favorites here.

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I thought we could do a dive into compound butters today. Compound butters are a lazy cook’s secret weapon. They’re a way to add intense flavor to preparations without a whole lot of extra effort. They also freeze really well, earning them bonus points as far as I’m concerned. Thaw, stir, and you’ve got a powerful flavor accent at your disposal. To make a compound butter you incorporate ingredients into a butter base. As much as I love good butter, I also can’t help but constantly ask myself – what can I add to this butter to make it extra awesome? I’ve included a few recent favorites here, and I’ll also mention a few things to think about for when you set out to try out your own ideas.
An assortment of compound butters on a counter

Compound Butter Ideas & Variations

The range of possible compound butters is limited only by your imagination. Here are a few past favorites to get you thinking, but please think of them as jumping off points! Have fun and experiment.
Roasted Strawberry Ginger Compound Butter in a small bowl
Roasted Strawberry Ginger Compound Butter

Roasted Strawberry Ginger Compound Butter:
Let’s kick things off with a sweet compound butter. I make it on occasion during strawberry season using strawberries I’ve roasted and cooled. Use a food processor to whip 1 stick (4 oz.) of room temperature unsalted butter until fluffy. Transfer to a bowl and old in 1/8 teaspoon fine grain sea salt, 3 tablespoons chopped candied ginger, 15 chopped candied pecans, and a couple teaspoons of runny honey. Stir until everything comes together and then loosely fold in about 1/4 cup roasted strawberries. Great with: brunch.

Lemon Miso Bowl in a small serving bowl
Lemon Miso Compound Butter

Lemon Miso Compound Butter
:
Use a food processor to whip 1 stick (4 oz.) of room temperature unsalted butter until fluffy. Pulse in 1 tablespoon miso, zest of one lemon (or yuzu), 1/4 teaspoon ground cayenne, 1/2 teaspoon ground toasted cumin, and 1/4 teaspoon sea salt. Taste and adjust if needed. Fold in 2 tablespoons of toasted sesame seeds. Great on: brown rice bowls, roasted delicate squash, sautéed vegetables, baked potatoes, roasted tomatoes.

Saffron Date Compound Butter in a small serving bowl
Saffron Date Compound Butter

Saffron Date Compound Butter:
Add 1 pinch of saffron threads in 1/2 teaspoon almond extract, allow to sit for five minutes. Use a food processor to whip 1 stick (4 oz.) of room temperature unsalted butter until fluffy. Pulse in 1 tablespoon honey, and 1/8 teaspoon fine grain sea salt. Add the saffron-almond extract mixture, scraping down the sides of the processor bowl regularly. Pulse in five plump dates, leaving them a bit chunky. Great on: hot oatmeal, flatbreads, sautéed greens.

Garlic Green Olive Compound Butter in a Small Serving Bowl
Green Garlic Olive Compound Butter

Garlic Green Olive Compound Butter:
Use a food processor to whip 1 stick (4 oz.) of room temperature unsalted butter until fluffy. Pulse in 1 large clove of peeled garlic, and lots of freshly ground black pepper. Start with 1/8 teaspoon, but add more if you like. Pulse in a dozen plump green olives that you have pitted, rinsed, and dried in a clean towel. I like to squeeze the olives between my palms to rid them of as much olive water as possible before pulsing them in. Great on: pasta, polenta, a wide range of vegetables, it’s easy magic.

callion Dill Compound Butter in a small serving bowlScallion Dill Compound Butter

Scallion Dill Compound Butter:
Use a food processor to whip 1 stick (4 oz.) of room temperature unsalted butter until fluffy. Pulse in a scant 1/4 teaspoon fine grain sea salt, a large clove of garlic (or 1 head of trimmed green garlic), 2 scallions, and a handful of fresh dill you’ve de-stemmed. Pulse well here, until everything blends together into a vibrant, electric green butter. Great on: just about everything – grilled asparagus, to finish sautéed mushrooms, perfect on corn later in the year, or cornbread. Also, biscuits, polenta, rice bowls, potatoes, egg salad. It’s incredibly versatile.
An assortment of compound butters on a counter

More Compound Butter Recipes!

Dry Desert Lime Compound Butter: I’ve been playing around quite a bit lately using tea as a seasoning. Many times I’ll grind up tea leaves in a mortar and pestle and use it the way you might use a pepper. The fragrance that comes off the ground leaves is wonderful and brings an unexpected element to many preparations. Depending on the tea I am using this can range from smoky to floral to fresh and bright. In this case I choose a dried lime tisane (or herbal tea) instead. There is something haunting, vibrant and ancient in the taste of dried lime and I thought it might lend itself nicely to a compound butter for use on a range of foods like: sweet potatoes (mashed/roasted), grilled corn, or as a spread on sandwiches, etc. To make: 4 tablespoons unsalted organic butter, room temperature 1 or 2 Numi Desert Lime tea bags (depending on how strong you want it), cut open and the contents ground in a mortar and pestle 1/4 teaspoon fine grain sea salt. Combine in a small bowl and refrigerate.

Freeze-Dried Strawberry Compound Butter: Freeze-dried fruit is quite common now. You can get strawberries, raspberries, blueberries, and pineapple. Crush and chop these strawberries, whip them into butter and you get a textured, color-flecked spread perfect for pancakes, toast, muffins and the like. The strawberries are on the very tart side of sweet so I sweetened this one up with a bit of sugar – I used Florida Crystals because I didn’t want a browner sugar to impact its bright color. To make:  4 tablespoons unsalted organic butter, room temperature 1 tablespoon organic cane sugar, 1/3 cup dehydrated organic strawberries, minced. Combine in a small bowl and refrigerate.

Raw Serrano Compound Butter: This one is for the cornbreads of the world. It has a little heat and a lot of flavor. I used 2 medium serrano chiles, but you can scale up or down on the chile scale depending on your tastes. A pretty pale green butter flecked with dark green freckles I’m also love it on crepes, and grilled corn, and to toss fresh summer shell beans, and for pasta. I think a great variation on this one would be to add roasted garlic and pan-toast the chiles before blending them in. To make: 4 tablespoons unsalted organic butter, room temperature 2 serrano chiles, deveined and seeded, loosely chopped plus 1/4 teaspoon fine grain sea salt. Combine in a small bowl and puree with a hand blender until the chiles are fully incorporated. Refrigerate.

Smoked Paprika Compound Butter: Fragrant, delicious, and a stunning rusty-orange color a little of this butter goes the distance. It will lend itself nicely to brown rice, certain kabobs, sandwiches, corn soup, toasted artisan breads, and zucchini muffins. To make: 4 tablespoons unsalted organic butter, room temperature 1 – 1 1/2 teaspoons smoked paprika plus 1/4 teaspoon fine grain sea salt Combine in a small bowl and refrigerate.

Let me know if you come up with any special butters we should know about. Keep in mind, compound butters are a great way to use up smaller quantities of herbs, spices, the odd clove of garlic, the bottom of the jar of sun-dried tomatoes, or capers. Melted, many are great on your favorite pancakes or homemade popcorn. They also freeze really well. I recommend freezing in small quantities, so you can easily pull just enough for a couple of days use. One other tip – concentrated ingredients with little moisture work best. For example, roasted strawberries versus fresh strawberries. Orange zest versus orange segments. Have fun! -h

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Summer Corn Salad

A crunchy, sweet no-cook summer corn salad. The salad is a breeze, has a ton of toasted pepitas & sunflower seeds, tossed with a brown sugar lemonade vinaigrette.

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Summer is corn salad season. And this is a good one. I lugged a big sack of corn home from the market the other day thinking I would throw together a picnic salad to take on a hike out to the coast. The plan was to use raw corn kernels along with a vinaigrette I’ve been on hooked lately. If you can imagine a lemonade vinaigrette made with a bit of brown sugar, you’d be in the ballpark. The tart-sweet lemon dressing goes great with corn. Beyond that, the salad gets tossed with a ton of toasted seeds for crunch, and a generous showering of Mexican oregano to bring things back to Earth.
Summer Corn Salad on a Platter

Summer Corn Salad: The Key Ingredients

  • Corn: The key here is buying great corn. The sweeter the better. This corn salad has just a handful of ingredients, and the corn is the all-star. You’re not grilling it (although you could), and you’re not cooking it, so there’s really no where to hide if your corn is starchy. White corn or yellow corn is fine here. 
  • Oregano: I call for dried Mexican oregano, but whatever you have on hand (within reason) is fine. That said, if all you have is dusty, neglected oregano, consider using whatever other fresh herbs you might have.

Close-up of Yellow Corn on the Cob

Variations

Yes! You can absolutely do a grilled version of this salad if you like. It’s equally good, although I do make a couple little tweaks. After grilling your corn allow it to cool enough to handle, then shave the kernels from each ear. I like to add some minced serrano peppers to the grilled version on this salad for a little kick. Like the tiniest flecks. Really chop the chile(s) small and then season the salad to taste with those.

Seed Mixture for Summer Corn Salad

One More Corn Salad – Cooked + Coconut

If one corn salad isn’t enough this summer, or if you’re looking to switch it up a bit. This is another of my all-time favorite corn salad recipes. It uses a skillet approach and five ears of corn shaved in quick fashion, then sautéed in a bit of butter or olive oil. I trick it out with thyme, red onions, toasted almonds and coconut. Simple. Delicious. or if you’re on the the quest for salad inspiration in general, here’s where you can browse all the salad recipes

Summer Corn Salad on a Platter with a Serving Spoon

I hope you enjoy the corn salad if you try it. It’s a breeze to throw together, and it travels well in an over-sized jar. You can toss the corn and shallots ahead of time, just leave enough room to throw the seeds and oregano in just before serving/eating. Enjoy & happy summer! -h

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Chickpea Chocolate Chip Cookies

From The Miller’s Daughter cookbook, these chocolate-flecked cookies are made with chickpea flour, tahini, and brown sugar for a brilliant twist on peanut butter chocolate chip cookies. The texture is crisp at the edges and soft-centered with oozy puddles of chocolate throughout.

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When a cookbook author uses a headnote to tell you to bookmark a page, I’ve learned to do it. That’s exactly how I found myself baking these brilliant Chickpea Chocolate Chip Cookies. Emma Zimmerman enthusiastically included the recipe in her new cookbook, The Miller’s Daughter: Unusual Flours & Heritage Grains: Stories and Recipes from Hayden Flour Mills. The cookies are made with chickpea flour, tahini, and brown sugar for a brilliant twist on peanut butter chocolate chip cookies. The texture is crisp at the edges and soft-centered with oozy puddles of chocolate throughout.
Chickpea Chocolate Chip Cookies on a Baking Sheet

The Miller’s Daughter

I was hoping to catch a glimpse of Emma’s new book before it was released. Emma and her father run Hayden Flour Mills on the outskirts of rural Phoenix, Arizona where they champion rare, near-extinct heritage flours and ancient grains. If you’ve only ever baked with all-purpose white flour, exploring the world of grains and flours like the ones Emma and her father grow and mill can be a complete game-changer. Creatively, it opens up a world of flavor and depth. Environmentally, growing these grains improves crop diversification and reduces mono crops. And, eating a diverse range of grains and pulses helps to keep your microbiome happy. So, big wins on many fronts.

The Miller’s Daughter cookbook has chapters on: White Sonora, Heritage Bread Wheat, Farro, Barley, Einkorn, Corn, Durum, Chickpeas, Oats, and Rye.
The Miller's Daughter Cookbook
We were heading east last month with the Airstream and my hope was that maybe we could visit Emma and the mill as we would be in the general vicinity of Phoenix. But the winds were SO BAD the whole time we were towing that we had to drive extra early in the mornings when the winds were calm and stayed parked as much as possible aside from that. It made “winging-it” with our schedule difficult. And although I didn’t get to congratulate Emma in person, she was kind enough to send me the book which arrived shortly after we got home. If you love baking and cooking with unusual flours, whole grains, and the like as much as I do, I suspect you’ll love this book. The story of how their mill came to be is an inspiration for anyone thinking about starting a passion-driven business in the food space. Also, Emma’s dress game is exceptionally strong.
Chickpea Chocolate Chip Cookies on a Marble Counter with Drinking Glass and White Plate

Chickpea Chocolate Chip Cookies

These cookies sit in the chickpea chapter, and rival some of the best chocolate chip cookies I’ve had. They’re sophisticated on the flavor front, and when baked to golden-edged perfection, the texture is a journey in itself. You get a bit of snap at the edges once the cookies have cooled, and dense chewiness as you work toward the center of the cookie. If you love a good chocolate chip cookie, I have to second Emma’s sentiment and encourage you to give these a go.
Chickpea Chocolate Chip Cookies on a Parchment-lined Baking Sheet

A Couple Tips

  • Chocolate: Use a good dark chocolate chip here, or chunks. I used Guittard 63% extra dark chocolate baking chips, and they were just right. I don’t love “perfect” chips in my cookies, so I gave them a quick chop before folding into the batter. Bingo.
  • Freezing: These cookies freeze well. So, if you end up wanting to bake a bunch and save some for later just set them out on a counter to come back up to room temperature. They also bake beautifully from frozen dough, just tack on a few extra minutes to your baking time.
  • Size: Emma bakes these bite-sized, using 1 tablespoon of dough per cookie. After a few batches, I’ve landed on 3 tablespoons of dough per cookie as my preferred size for this recipe. It’s the size of my favorite cookie scoop, and gives me the texture I like in a cookie like this. Play around & experiment!

Cookie Ingredients Arranged on Counter

Links and Inspiration

If you’re looking for more inspiration and ideas of how to explore these amazing flours and grains, here are a few links to point you in the right direction.

Freshly Baked Cookies on a Plate

Please let me know if you make these! Or if you try any other recipes from Emma’s book. The next recipe I’m going to make is the Saffron Strawberry Galette with Messy Rye Crust, and then I plan to jump into a few of the savory recipes. If you’re looking for more after baking these, here’s where all the cookie recipes live. Happy baking!

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12+ Camping Recipes to Make Camping Meals No Big Deal

If you’re looking for quick, easy and inspired camping recipes to deploy on your next camping trip, you’re in the right place.

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If you’re looking for camping meal ideas to deploy on your next camping trip, you’re in the right place. Over the years we’ve done plenty of camping in tents, in cars, and in our Airstream. On the food front the goal is always the same – delicious camping meals without a lot of fuss, gear, or clean up. Quick and easy is the name of the game. Bonus points are earned for being able to prep components ahead of time. I went through the archives to select all my favorite camping recipes. Most can be cooked with a single piece of cookware – favorites include a pot, a skillet, or a griddle. Let’s start by talking about your camp cooking gear.

Camp Cooking Equipment on a Picnic Table Next to an Airstream

Essential Camp Cooking Gear

Whether car camping or traveling with the Airstream, the bones of our basic culinary camping kit is generally the same. Camping gear on the cooking front can get out of hand fast, so I’ve tried to wrangle what we bring down to a reasonable amount that still allows a range of deliciousness while we are out enjoying new places! This is ever-evolving, I’m always experimenting with difference camp-friendly combinations, but here’s how it stands now.

  • A good cooler: Great for loading bricks of frozen sauces, marinades, and other ingredients along with perishables.
  • A propane burner: Even when we have the trailer I prefer to cook outdoors. I tend to use a single burner and swap in whatever pot, pan, griddle, tava, or comal on top of that. It’s super flexible and enables a lot of options.
  • A large pot: Crucial for one-pot soups, stews, curries, and chili.
  • Grill: If the weather is nice when you’re camping, you’re going to want to grill. Many campsites have charcoal grills permanently built into each site, but we often bring a small grill with us.
  • A griddle of some sort: This is a highly personal choice. I talk to a lot of campers about their cooking set-up and in the past few years the Blackstone has really taken camp cooking by storm. My sister has one, they camp a lot, and she says they basically cook every meal on it – from pancakes to stir-fries. I still like to use a cast iron skillet for pancakes and an Indian tava for stir-fries, they are items I already use at home and they work with a basic propane burner. Basically, either way, you’re after a large, flat, hot metal expanse that you can cook a range of recipes on. The skottle systems (like this and this) are similar to my current set-up. 
  • A knife & cutting board: I like a good-sized cutting board.
  • Ooni Pizza Oven: This is a real wildcard, and a bit of a pain if I’m being honest. On occasion, we load up the Ooni and bring it camping, especially if the weather is set to be beautiful. We have the Ooni 16, the one powered by propane, so it collapses down flat-ish. It’s great for cooking camp pizzas, roasting veggies, bean dishes, a range of flat breads, and I love it for paneer veggie kebabs (down below). It takes some time to get to know, but it’s pretty amazing once you stop burning things in it. If you bring the pizza oven, you also need to bring a peel, tongs, extra flour/cornmeal, and a plan for dough. Pro-tip: if you bring a large enough cutting board you can use it as a second peel.

Foil-wrapped Baked Potatoes in a Campfire

Best Camping Recipes to Make Camping Meals No Big Deal

I’ve organized these recipes based on the type of cooking you might be doing. One of the things we’ve noticed over the years is the prohibition of campfires allowed at campsites. It might be different in other regions, but on the West Coast of the United States, because of the fire danger, open campfires are becoming increasingly rare. So cooking meals in foil packets (and the like) isn’t an option in many of the places we’ve been recently. I’ll add a bunch of links and resources down below related to campfire cooking and hopefully we’ll be able to revisit open-fire cooking more reliable in future years. I’ll add and photograph a dutch oven section at that point!

Airstream Trailer Parked at Campsite in New Mexico

Grill Camping Recipes

On the grill front, we often prep a few components in advance. For example, I’ll pre-make the mixture for the tofu burgers, or any special sauces. If at all possible I love to hit up local farmers markets to find more grill-friendly ingredients.

Grilled Veggie Kebabs

1. Grilled Veggie Kebabs

You can marinade the ingredients for these kebabs before leaving on a camping trip. Kept cold they can be used up to 4-5 days later. Spicy grilled veggie kebabs made with a flavor-packed yogurt marinade and mix of vegetables with paneer cheese. A favorite that you can make ahead, and grill or bake year-round. We most often make these on the grill, but they’re great in the pizza oven as well.

Grillable Tofu Burger

2. Grillable Tofu Burgers

Seasoned with a good amount of cumin, cayenne and mustard, these are hearty, filling, easy to make, dump-everything-in-the-food processor grillable tofu burgers. Pre-make the burger mixture and flat-pack in a baggie, then shape at the campsite prior to grilling. Kept cool, the mixture is good for 4-5 days.

Wedge Salad with Ranch Dressing

3. Grilled Wedge Salad

With the best spicy ranch dressing! So easy, especially if you pre-make the dressing. A delicious, crisp grilled wedge salad topped with a spicy ranch dressing, chives, and nuts.

Simple Bruschetta

4. Simple Bruschetta

Bring a loaf of good sourdough and some olive oil on your camping adventures and you’re half way to amazing bruschetta. The ideas for toppings are vast, and can range from beautiful tomatoes to other vegetables you can toss on the grill -mushrooms, spring onions, grilled corn, artichokes hearts, etc. You can cook the toppings, if appropriate, on the grill along with the slabs of bread.

Skillet Camping Recipes

Few items in my camping kitchen get more use than my classic cast iron skillet. It can be used over a fire, over a burner, and in an oven. Camp Breakfast Hash

5. Camp Breakfast Hash

A favorite way to use up leftovers when camping. This Camp Breakfast Hash is peppered with plant-based hot dogs, potatoes, serrano chiles, and finished with salsa and a dusting of grated cheese. It’s a flexible, one-skillet go-to that can be made on a griddle, flat top, or in a skillet. Frittata in a Cast Iron Skillet

6. A Tasty Frittata

The tastiest, super adaptable frittata recipe. Made with potatoes, onions, and eggs drizzled with a cilantro chile sauce. You can flat-freeze the chile sauce and bring it in your cooler.

Stack of Pancakes topped with Butter and Maple Syrup

7. Pancakes

If you’re after classic pancakes, this is your recipe. For camping, I often pre-measure the pancake ingredients into a mason jar for easy packing. Add the liquid ingredients just before you’re ready to put them on the griddle. This is a pancake recipe that delivers a beautiful, classic stack with impossibly tender crumb and golden edges. The pancakes have lightness and lift (especially if you fold in the whipped egg whites), and good color.

Flat-top, griddle, or Blackstone Camping Recipes

Many of the recipes in this category can also be made in a large skillet. A Favorite Stir-fry with Noodles and Lots of Vegetables

8. A Favorite Rice Noodle Stir-fry

I like to do a stir-fry when we’re out camping. Usually, some variation on a stir-fry like this. A favorite noodle-based stir fry with silky rice noodles, bright and crunchy broccoli, toasted cashews, quick-marinated crumbled tofu, and pan-seared onions tossed in a feisty chile-boosted soy sauce. It works on everything from a large skillet to a Blackstone.

Coconut Corn Salad

9. Coconut Corn Salad

Butter a griddle, skillet, or flattop and add corn, fresh thyme, red onions, toasted almonds and coconut. Finish with a squeeze of lemon or lime juice. So simple, so tasty!

Meal in a Jar Tortellini Soup

Meal in a Jar Camping Recipes

Making a few of these “meals in a jar” is the best thing I do when preparing camping meals for a trip. I always make up 2-3 of these and then it’s simply just add water (and perhaps another common pantry item or two), and you’ve got a great meal. Perfect for travel days, or any camping days when you’re short on cooking time.

Meal in a Jar Tortellini Soup

10. Meal in a Jar Tortellini Soup

Just add water and a can of crushed tomatoes. It’s so simple and so good! A one-pot lentil and tomato-based stew, dotted with plump, tender tortellini, spiked with a range of spices. Perfect for one-pot camping or weeknight meals.

Meal in a Jar Spicy Curry Noodles

11. Meal in a Jar Spicy Coconut Curry Noodles

Just add water and a splash of coconut milk to make this fragrant curry noodle pot. A dynamic and feisty broth is bolstered with cayenne, ginger, cinnamon, and turmeric enveloping egg noodles and whatever seasonal vegetables you have on hand.

Meal in a Jar Italian Barley Soup

12. Meal in a Jar Italian Barley Soup

This is a favorite flavor-packed meal in a jar – an herb-flecked, hearty, Italian Barley Soup with a bit of a hippie twist. Just add water and a can of crushed tomatoes and you’re on your way to a really great pot of soup.

Campsite in the Desert

Other Helpful Camping Recipe Links

If you are serious about open-flame cooking, seek out William Rubel’s The Magic of Fire: One Hundred Recipes for the Fireplace or Campfire. Published by Ten Speed Press in 2002, this is a beautiful, large-format, hardback volume I stumbled across years back while browsing the stacks at the San Francisco Library. It immediately sparked fantastic visions of fire-baked breads and ember-roasted Russets. Alternately, you can visit William’s website here. You’ll notice he mentions the Joy of Cooking: 75th Anniversary Edition as having “the best introduction to hearth cooking of any book that I know of anywhere.” He contributed that section to the book.

– Wikipedia: Campfire Cooking. Check out the photo of the oven made from scraps!

This is Camino: This is another favorite cookbook focused on fire-based cooking by Russ Moore and Allison Hopelain. Camino was a brilliant Oakland-based restaurant centered around a beautiful open hearth and seasonal ingredients – the book will push your imagination in directions related to what’s possible with great ingredients, an open flame, and a bit of know-how.

Ok, that’s it for now. This will be a regularly updated page! Let me know your favorite camping recipes down in the comments!

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Shredded Egg Salad

Made by shredding hard-boiled eggs on a box grater. This shredded egg salad is light, fluffy, and bright. I must say, a nice alternative to chopped, heavily dressed versions of the classic.

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I thought I’d update my shredded egg salad recipe today, it has been a while! The first time I made a grated egg preparation like this was in 2014 after discovering some exceptional eggs at the Farmers’ Market in San Francisco. I’ve been making variations over the years, and made a version of the grated egg avocado toast (the one that recently took TikTok by storm) for lunch yesterday. You grate eggs over the top of avocado toast. I added some extra flare – curry powder and the like. Such a great, easy lunch.
Close-up photo of open-faced Shredded Egg Salad Sandwich

Why Shred or Grate Eggs?

My shredded egg journey started when I bought some really good eggs. I mean, there are special eggs, and there are special eggs. The kind of eggs some people might feel compelled to roll their eyes at. But I had to buy them. Bring them home with me so I could try them. And I wanted to do something straight-forward yet special with them. So as I drove back from the Saturday market – through North Beach, up the Fillmore hills, and down into Hayes Valley, I settled on egg salad.

Not earth-shattering, I know. That was sort of the point. But the twist? I was going to shred the hard-boiled eggs on a box grater into a fluffy pile. I’d toss it gingerly with my fingertips working in a bit of salt and pepper, add a few herbs and whatnot, and not much beyond that. Well, maybe the tiniest dollop of creme fraiche or thread of olive oil, enough to add a hint of cohesiveness, but not enough to weigh the salad down. I was after an egg salad that was fluffy, light, bright, and vibrant. Nothing wet, damp, or heavy about it. That is why you shred them, to keep things light.
Grated Egg Shredded for Sandwich in a Bowl

More About The Eggs

If you’re curious about the inspiration eggs – here’s what happened. I was at the market when a lovely, petite lady rolled up next to me with her cart. You could tell she knew exactly what she was after, so I stepped back and watched the scene unfold. She pointed straight at a mega-cooler behind the table, and asked if “any” were available. At that point I wasn’t entirely sure what she was asking for, but the way she inquired insinuated she didn’t always succeed. Now I know.
Eggs in a Bowl of Ice to Prevent Grey Ring Around Yolks
That’s where the eggs live — when they’re available. They are eggs from sprout-fed chickens. Think about that – sprout fed chickens. And they’re perhaps the best eggs I’ve had (with the exception of the eggs I’d buy from the grandmotherly figure who would sell in the corner of the old Testaccio market in Rome). So, I wanted to do something special with them, but nothing too complicated. Nothing that was going to get in the way of the eggs themselves. And this is what I came up with. There might be times when a more standard approach to egg salad might be called for – smashing and chopping the eggs + a more enveloping dressing. But for now, I’m on the shredding bandwagon.

Shredded Egg Salad Sandwich Open-faced on a Plate

Shredded Egg Salad Variations

  • Shredded Egg Salad Toast with Gruyere: This has been my long-time favorite version of this sandwich. Grate some gruyere cheese onto a slab of garlic-rubbed toast and put that under the broiler for a bit (until the cheese bubbles and melts). Top with the shredded egg salad (recipe below) and a sprinkling of chives.

Grated Egg Salad in a Bowl

  • Shredded Egg Salad Lettuce Wraps: I love the shredded eggs in a wrap of some sort of tender butter lettuce along with a sprinkling of fried shallots, toasted almond slices, and a kiss of hot sauce.

Grated Egg Salad in a Bowl

  • Grated Turmeric Egg Salad: You know where this is headed right? If you have some of these Pickled Turmeric Eggs on hand you can use them as a component. They aren’t as mild as standard hard-boiled eggs because of the vinegar, but they are a great accent.
  • Shredded Curried Egg Salad: I can imagine a shredded egg version of this curried egg salad would be really amazing. I’d scale back the amount of yogurt called for a bit, but imagine the grated egg with toasted pecans, apple bits, and chives! Would be so good!

Cross-section photo of Grated Egg Salad Sandwich

TikTok Grated Egg Avocado Toast

The version of the internet-famous TikTok Grated Egg Avocado Toast I made for lunch was just that plus some flare. I topped the grated egg with a few quick-pickled red onions, whisper thin slices of scallions, a nice squeeze of lemon, a pinch of curry powder, and a few sesame seeds. Good bread is key!

Cross-section photo of Grated Egg Salad Sandwich

Have fun with this one, but if a more classic version is your speed, here’s where you can find my go-to egg salad sandwich. And you can also browse a bunch of other egg recipes. If you want to put your knife skills to the test and explore the exciting world of shredded ingredients, don’t miss this quick Shredded Tofu Stir-fry, the Shredded Jackfruit Burritos, A Good Shredded Salad, my favorite Spicy Sesame Coleslaw, or this Sriracha Rainbow Noodle Salad.

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8 Homemade Spice Blends

A collection of eight bold, flavor-packed spice blends. The recipes are the ones I use regularly, the ones in my notebooks with lots of stars and hearts next to them.

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One of the things I’ve been working on recently is a collection of recipes I’ve created specifically for the members of my site. I mined my notebooks from the past few years to create a collection of favorite spice blends, seasonings, sprinkles and the like. A little magic for your food. The blends are bold, flavor-packed, and meant to be delicious and fun. They’re the ones I use regularly, the ones in my notebooks with lots of stars and hearts next to them. Let’s dive in! *Note: if you’re already a member (thank you!) the PDF will be in the downloads section of your account.

Spice Blends for the Win

One of the best ways to personalize your cooking is by using spices, herbs, edible flowers, seeds, and zests. You can highlight each ingredient individually or combine multiples into punctuating seasoning and spice blends. The components can be electric with flavor, vibrant in color, and often have deep and rich histories of culinary use. Today I’m highlighting one of my favorite custom spice blends (Mandarin Marjoram Salt), along with glimpses of some of the other recipes included in the collection.
Spice Blends - Mandarin Marjoram Salt

Mandarin Marjoram Salt

I’m going to include the recipe for this blend down at the bottom of the post. With citrus accents, fennel and sesame seeds, dried marjoram and lemon verbena this salt is a multi-purpose ringer. It’s the perfect finishing touch on avocado toast, guacamole, or scrambled eggs. It’s also great on hummus, and as a bread crumb seasoning. My absolute favorite way to use it is as a generous sprinkle on top of a silky, simple pureed carrot soup with a finishing thread of good olive oil. The recipe is at the bottom of this post.
Spice Blends - Pink Dragon Dust

Pink Dragon Dust

This dust comes to life when stirred into ingredients like honey, nut butters, or yogurt – all to taste. It’s also great sprinkled across the top of fruit salad. The recipe is included in the Spice / Herb / Flower / Zest recipe collection.
Diablo Powder Seasoning Blend

Diablo Powder

This is what I think of as a “dry” soup or curry starter. I like to make up a few little dry spice pouches whenever we go camping or take our Airstream out. They make for easy one-pot, just-add-water style meals. Add whatever protein and vegetable you have on hand. This broth mad from this spice blend is warming and chile-forward, but also grounding from the mushrooms. A finishing splash of coconut (or cashew milk) brings everything together. The recipe is included in the Spice / Herb / Flower / Zest recipe collection.
Spice Blends - Toasted Coconut Pepper

Toasted Coconut Pepper

With black peppercorns, sesame seeds, toasted coconut flakes, lime, dried garlic or onions, and grated cheese to finish, this seasoning blend is good on everything. You can’t go wrong keeping a little container front and center in your kitchen. The zest (or leaves) of the uniquely fragrant makrut limes make this extra special, but any limes will work great. Work this combo generously into butter for a fantastic compound butter perfect on roasted sweet potatoes. Or, sprinkle it across your favorite grain bowls. I like it on soba as well. The recipe is included in the Spice / Herb / Flower / Zest recipe collection.
Spice Blends - Golden Sesame Sprinkle

Golden Sesame Sprinkle

There’s a lot going on with this hearty blend making it a fragrant fennel-flecked closer that you can use generously. The sesame seeds provide a substantial foundation, the coriander and lemon verbena bring bright citrus notes, and you get a kick from the peppercorns. It’s not shy sprinkled on salted yogurt, accenting brown rice, or tossed with roasted asparagus. The recipe is included in the Spice / Herb / Flower / Zest recipe collection.
Seasoning Blend - Salad Booster

Salad Booster

I often carry a small vial of this spiced kale and nori medley in my purse, refilling it every few days. It’s a blend of seaweed, crisped kale, seeds, and a few wildcards. Nutrient-dense and delicious, you can use it as a healthful seasoning for salad, vegetables, stir-fries – whatever you like. Get the recipe here or in the Spice / Herb / Flower / Zest recipe collection.

Spice Blends - Rose Geranium Lime Sugar

Rose Geranium Lime Sugar

Keep an eagle eye out for rose geranium at your local nursery, the leaves perfume the world around them – perfect for infusing sugars, alcohol, and baked goods. Try this floral sugar sprinkle as a finishing touch on everything from waffles to muffin tops, berry crisps to apple pies. The recipe is included in the Spice / Herb / Flower / Zest recipe collection.

Spice Blends - Yeast Beast

Yeast Beast

If you’re not using nutritional yeast as a seasoning component, you’re missing out. The only thing I reach for more often is sea salt. Nutritional yeast can add a cheesy savoriness to pasta, savory toasts, biscuits, crepes, and just about anything else you can imagine. I love it spiked with curry powder and cut with ground, toasted pepitas. This combo has been a finishing touch on the last pizza I baked, topping for a breakfast bowl of spicy congee, and a kiss of magic on a simple, green lunch salad. The recipe is included in the Spice / Herb / Flower / Zest recipe collection.

Using Spice Blends

Use these seasoning and spice blends to flavor your curries, rim your cocktail glasses, churn into compound butters, press into cookie dough, whisk into dressings, and sprinkle on toast. My hope is you’ll then jump off and explore making your own creations. Have fun! 

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Homemade Pappardelle

Simple, homemade pappardelle pasta is a deliciously versatile shape to make! Pictured below topped with crispy mushrooms, clouds of Parmesan cheese, and lemon.

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It’s time for another pasta session! Pappardelle is one of the pasta shapes I prepare most often. The easy-to-make wide ribbons sweep up sauces beautifully. Flecks of flavor, like zests and grated cheese, love to cling to the expansive surface area. A bowl of homemade pappardelle is a real treat. Let’s talk though the process of making the pasta, and then I’ll share a simple pairing with oven-crisped mushroom, Parmesan and a lemon accent that I like a lot.
Fresh Homemade Pappardelle Noodles

About this Pappardelle Recipe

When you enjoy pappardelle in a restaurant the ratio of eggs to flour is often much, much higher than what I make at home. With the former, the weight of egg yolks can equal the weight of the flour. That means, you might need nearly two dozen yolks for the amount of flour we’re going to use today. This version is going to use some eggs, but nothing extreme.

For home-style pappardelle, I like to use 4 eggs for 400g of flour. It ends up being more egg-y than this basic homemade pasta recipe, but it works great, I always have the ingredients on hand, and it’s perfect for everyday cooking and eating. And there are eggs leftover for the rest of the week.Homemade Pappardelle on a platter with sliced mushrooms and lemon

Which Flour Should I Use?

The pappardelle you see pictured here was made with “00” flour. “00” is powder-fine and made with low gluten, soft wheat flour. If you don’t have “00” you can certainly use all-purpose flour. Or use equal parts “00” and unbleached all-purpose flour. Once you’re comfortable with this, you can even swap in a bit of whole-grain flour if you like – until you have a blend you love. A bit of rye flour is nice for winter pappardelle, or you could play around with chickpea flour, or even oat flour. I have it on my list to try a bit of mesquite flour at some point.Flour and eggs ready to make pasta dough

How To Make Pappardelle Dough By Hand

This is covered in the recipe below, but I wanted to include some step-by-step information in case you find yourself in the weeds.

Start by making a mound of the flour directly on the countertop. Make a deep crater in the top and add the eggs, olive oil, and salt.

Use a fork to break up the eggs without breaking through the walls of your flour mound. You want to try to keep the eggs contained, but don’t worry if they break through – use a spatula or bench scraper to scoop them back in. Work more and more flour into the eggs a bit at a time. Drizzle 2 tablespoons of cold water across the mixture and keep mixing until you’ve got a dough coming together.

If you’re exclusively using all-purpose flour, you might not need more water. Some of the other flours are a bit thirstier, you can drizzle a bit more at time as you go if you feel like your dough is too dry. It should look like the pictures, you want to avoid having a wet dough. With some of the other flours I typically end up using 4-5 tablespoons of water total.

I’ve found that a spray bottle is my favorite way to add water to pasta dough without adding too much, but drizzling works too. Use your hands to bring the dough together into a bag and knead for 7-10 minutes, until the dough is silky smooth and elastic.
Pappardelle dough resting in a bag

How to Roll and Cut Fresh Pappardelle By Hand

To roll out pappardelle dough by hand, make sure your dough is at room temperature. Cut the dough into four equal pieces. Choose one piece to work with, and immediately wrap the rest so they don’t dry out. You’ll need a floured surface, and you’ll want to keep the pasta floured a bit as well, so it doesn’t stick to itself. If the dough is sticking rub with a bit more flour. Use a rolling pin to roll the dough out to your desired thickness. I tend to go thinner than I think I’ll want because the pasta swells a bit as it cooks. Once you’ve rolled the dough out flat, cut the dough into strips 1-inch wide and 12 inches long. Transfer the cut pasta to a floured baking sheet, rub with a bit of flour, and swirl into little nests with about 6 pieces of pasta in each nest. Repeat with the remaining dough. At this point you can cook the pasta immediately, dry it, refrigerate it, or freeze it.

How to Roll and Cut Fresh Pappardelle by Machine

If your dough was refrigerated, bring it to room temperature before rolling out. Sprinkle a baking sheet generously with flour and aside. When you’re ready to roll out the pasta, make sure your dough is at room temperature. Cut it into six equal wedges, and squish one of them flat-ish with your fingers. Re-wrap the remaining dough immediately so it doesn’t dry out. Feed your flattened wedge though the pasta machine on its widest setting. Run it though 2 or 3 times. You want to get it into a rectangular shape if possible. Fold the dough in thirds so you have a rectangle. Feed it though the pasta maker 2-3 more times on the widest setting. Continue to feed the pasta dough through the pasta maker, decreasing the width as you go. I run the pasta through a 2-3 times on each width, and dust with a bit of flour on both sides if I’m getting any stickiness. I typically roll pappardelle out to the 5 or 6 setting on my Atlas 150. 
Pappardelle dough next to an Atlas Pasta machine
I love my Altas hand-cranked pasta machine, and I’ve used it forever. They’re relatively inexpensive, and a great investment if you think you might want to make homemade pasta more often. I’ve also had great success using the pasta attachment to the Kitchen-Aid. So, if you already have one of those, consider the attachment. 
Pasta machine making sheets of pasta dough from which you cut pappardelle
Cut the sheets into strips roughly 12-inches long by 1-inch thick. You can get super precise, like the photo below, or just eyeball it, and take a more casual approach. Transfer the cut pasta to a floured baking sheet, dust/rub the pasta with a bit of flour, and swirl into little nests. I usually do 6 pappardelle per nest. At this point you can cook the pasta immediately, dry it, refrigerate it, or freeze it.
Cutting homemade pappardelle on marble countertop using ruler as a guide
The pappardelle are lightly dusted (photo below) and then shaped into nests that you can use immediately, or freeze to use at a later time. 
Fresh Homemade Pappardelle Noodles drying a bit on a floured sheet pan

How To Freeze Pappardelle

Freezing is my preferred method of storing any pappardelle I’m not cooking immediately. Arrange freshly made, uncooked nests of pappardelle across a floured baking sheet. Freeze for a couple of hours, and then transfer to double layer plastic bags. You can freeze for up to a couple of months. And you can cook straight from the freezer. No need to thaw, just dump the pappardelle into boiling salted water, and increase the cooking time a bit.Nest of Pappardelle pasta on a floured sheetpan

Variations

You can see in some of my other pasta recipes how to tweak basic pappardelle pasta dough by adding different seasonings and spices. For example, I added black pepper and turmeric to this sunny-looking cavatelli. And beet juice to electrify this fettuccini. You can also play around with the water component. In place of water you can use vegetable juices, purees, stocks or broths, anything of that sort is fair game.
Top-down view of Homemade Pappardelle on a platter with sliced mushrooms and lemon

More Ideas!

Making fresh pasta is one of my favorite things to do. It’s even better when you have others around to help, taking turns in shifts. I did a basic primer on making homemade pasta a while ago, if you love fettuccine noodles or anything along those lines, start there. You can also try making gnocchi (it’s perfect with this pesto), or a favorite simple tomato sauce. And all my pasta recipes live here. Have a blast and enjoy!

 

 

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Blood Orange Gin Sparkler

The citrus gin cocktail you want to be drinking. It’s bright and beautiful – perfect for winter holidays and New Years Eve.

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For a good part of the year I have rosemary floating about the kitchen. It’s typically crowded in a wide-mouth jar, standing stick-straight, quietly waiting to be called upon. Sometimes it sits on the windowsill here, other times it migrates to the island, or, on rare occasions, the dinner table. I tend to buy a bunch, then work my way through it little by little (you’ve likely seen it in the background of photos on previous posts). Said another way – rosemary is often in my line of sight, and I’m always looking for ways to use it. This cocktail caught my attention a couple weeks back, and I’ve been making my own citrus-spiked riff on it in the days since.
Blood Orange Gin Sparkler
So…my initial idea was that I’d do a winter citrus version using freshly-squeezed pink grapefruit juice, gin, and tonic water or sparkling water. I thought the evergreen notes in the gin would blend nicely with the tart pucker of grapefruit, and I’d take the edge off with a hint of rosemary syrup.

Not meant to be.
Gin Sparkler
I walked into a box of beautiful Moro blood oranges at the store, and here we are. The blood orange juice worked beautifully, it added a lovely burst of color, and generally lent itself agreeably to what ended up being a long, bright, winter-time quencher. One that goes down a bit too easily, in fact. As I mention down below, if blood oranges are hard for you to come by, this drink is great with navel oranges as well. I mean it when I say, I hope you like this one as much as I do.

Gin Sparkler

I kept thinking the gin / citrus combo would make for a striking DIY cocktail set-up at a holiday party, or New Year’s brunch /gathering. Particularly if you offered a selection of juice mixers. I’m imagining small glass pitchers of blood orange juice, pink grapefruit juice, orange juice, oro blanco grapefruit juice, and or sweet lime juice? It would be a beautiful spectrum. Let me know if you give it a go.

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