Buckwheat is a totally under appreciated starchy staple. It’s versatile, it’s tasty, (especially when it’s roasted) and it’s really easy to work with. Buckwheat Crepes are a great for home cooks to have on hand. Make a batch to keep in the fridge for a few days, and fill them with sweet or savoury fillings to suit your mood.
Read MoreIf you like a chewy, crunchy oatmeal raisin cookie, this is the only recipe you’ll ever need. These are the ultimate oatmeal raisin cookies.
Read MoreKohlrabi doesn’t get the attention it deserves. You can cook it, you can eat it raw, you can turn it into a salad, a soup, a french fry, and more. In this post, we make a very refreshing kohlrabi & apple salad with fresh dill. We also make baked kohlrabi fries which are so addictive and really good for you.
Read MoreThis broccoli crust pizza is incredibly easy, very delicious, and good for you. It can easily be made gluten and dairy free, and it comes together fast enough for a weeknight dinner.
This is a pizza for broccoli lovers!
Read MoreNextovers are when you make something basic and add different twists on it for each day you eat it. This tortilla soup is a perfect nextover contender because it’s blended smooth and although it’s flavourful, it’s also fairly flexible in its flavour profile. It can be taken a few different directions. Here we’re turning tortilla soup into enchilada sauce with easy next-day enchiladas.
Read MoreThis smashed chickpea and watercress sandwich will be your picnic staple this spring! Fresh watercress, seedy soft bread, and creamy smashed chickpeas with mayo, crunchy celery and dill. Don’t forget the pickle!
Read MoreThe Dutch Baby pancake is a few steps away from your average pancake, in that it’s basically a giant popover. Similar to a Yorkshire pudding, usually (but not always) made sweet, baked in a cast iron pan with melted butter, and eaten for breakfast. It might just be your new favourite weekend breakfast.
Read MoreI am obsessed with this creamy tomato tortellini soup. It hits every spot on a cozy evening at home. It’s also really easy to make, and feeds a decent sized crowd pretty easily. Make this on those nights when you want your food to hug you.
Read MoreCrispy salmon skin is my favourite. There are lots of close competitors, other fish have great crispy skin too, like mackerel and trout, and actually this method can be used on any of those. Choose the fish you desire, or even better, the freshest one you can get.
Read MoreSpinach walnut pesto for the win! In the past few weeks, this bright green multi-purpose magic sauce has made its way onto things like roast chicken, (dry brined of course) sweet potatoes, french lentils, salads, a delicious pan roast of cubed paneer, fennel and peppers, and an ultimate bagel sandwich that I’ll be talking about in the next post (It’s so good that I need to work up to it).
Read MoreEmail me at: paula@howtomakedinner.com
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