How To Make Baked Falafel in the Oven — Cooking Lessons from The Kitchn

How do you take a pita pocket full of crunchy deep-fried falafel — handed to you by a street vendor and devoured on sight — and turn it into a reasonably healthy, everyday affair that you can make at home? The power of the oven.

These baked falafel have been in my lunch and dinner meal rotation for years now. You can make a huge batch, warm the leftovers for weekday lunches, and generally enjoy falafel whenever the fancy strikes. They'll never totally replace falafel straight from the deep-fryer, of course, but for an easy homemade version that requires almost zero pre-planning, they do just fine.


Recipe: Big Pink Rhubarb Cake — Dessert Recipes from The Kitchn

Here's a recipe not for the faint of heart. It's an over-the-top, 1950s-era recipe that I dug out of my grandmother's collection. This confection combines yellow cake, rhubarb, strawberry jello, and marshmallows. If you aren't afraid of that last sentence, then pull up a chair and join me for a slice of "big pink."


Recipe: Southwestern Pizza with Black Beans and Corn — Vegetarian Weeknight Dinners from The Kitchn

As a regular visitor to the Columbus Brewing Company in Columbus, Ohio, I probably ate their Sante Fe Pizza at least once a week. I just couldn't resist that spicy black bean "hummus" spread on chewy flatbread and topped with plenty of cheese, no matter how many times I promised myself that I'd branch out. Moving away left a definite void in my life. Here is my small ode to both the CBC pizza and the incredible folks, my friends, who work there.


How To Make Sprinkles for Cupcakes, Cookies & Cakes! — Cooking Lessons from The Kitchn

A few days ago Stella, the blogger at BraveTart, blew my mind. She said you could make sprinkles easily in your own kitchen. Crazy, I thought — brilliant! I obviously had to try it. Here's how it turned out for me, documented step by step.


Recipe: Reverse-Engineered Biscoff Cookies — Cookie Recipes from The Kitchn

Did you ever look at an ingredient in your kitchen and decide to challenge yourself with the thought, Hmm, I bet could do something funky with this? Well, that’s how these Biscoff cookies came about. Or, you could call it the recursive Biscoff cookie, a meta cookie: it’s made from the namesake spread, which in itself is made from the cookies. Whatever you call it, it’s briming with brown sugar goodness without taking you to the brink of butterscotchy overkill.


One-Pot Pasta Recipe: Linguine with Roasted Red Peppers, Tomatoes & Brie — Vegetarian Weeknight Recipes from The Kitchn

Need a new pasta recipe that comes together in 20 minutes? This one-pot meal is not only fast, it's delicious. Roasted red peppers and sun-dried tomatoes are swaddled in a creamy sauce amped up with brie. It's guaranteed to be your new winter, spring, summer, and fall favorite.


Powered by WordPress All Content Copyright © My Perspective, Tips, Advice, and Things I Find Interesting
Theme created with SpiderWeb Press™.