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.
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!
This Herby Yogurt Bowl is the second recipe in our Lunch Therapy series. It’s creamy and crunchy, warm and cold, spicy and fresh. And yet it comes together in no more than 15 minutes.
This epic sandwich with creamy avocado, umami mushrooms and spicy kimchi was the first recipe in our new instagram cookalong series Lunch Therapy. Check it out!
A colorful winter salad with warm pumpkin, creamy hummus and colorful beetroots to bring some joy to November. Our Big Love list also makes a comeback!
New routines, a new dinnerware box and a super simple 5-ingredient pumpkin pasta recipe that the kids actually like.
Say hello to one of our favorite meals lately. It features the three essential C’s: Charred, Creamy, Crunchy. And we will be making it for dinner as a cookalong on instagram tomorrow. So let’s have dinner together!