Nutrition and extra info Gluten-free Vegetarian Nutrition: Per tbsp kcal87 fat10g saturates1g carbs0g sugars0g fibre0g protein0.1g salt0.09g Ingredients Method Ingredients 1 tsp Dijon mustard 2 tbsp white wine vinegar 6 tbsp extra virgin olive oil a pinch of sugarSugar shuh-ga Honey and…
Photo by Joseph De Leo, Food Styling by Anna Stockwell Keep a jar of this seedy sprinkle on your counter to top bowls of yogurt, soup, salad, or anything you want to add a bit of crunch (and healthy fiber and protein!)…
Photo by Joseph De Leo, Food Styling by Anna Stockwell These make-ahead components with tons of flavor and texture mean that lunches and speedy dinners can be ready in minutes. Yield 4 servings Active Time 30 minutes Total Time 30 minutes Ingredients…
Active Time: 55 MINTotal Time4 HR 25 MIN Yield: Serves : 8 Super-thin slices of sweet potato are key to the finished texture and shape of these crispy bites. Use a mandoline for the best results, stabbing the last bit of potato…
Photo by Chelsie Craig, Food Styling by Michelle Gatton Cool yogurt, crunchy seeds, and herbs turn lentils into a lunch salad you’ll actually be excited to eat. Serve it with warm pita for swiping up the garlicky yogurt for a speedy weeknight…
Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that’s right in between smooth and…
READY IN: 25mins INGREDIENTS 1⁄2cupbutter 1⁄2cupsugar 1⁄2cupbrown sugar 1⁄2cupcream 1⁄8teaspoonsalt 1teaspoonvanilla DIRECTIONS Melt butter, add sugars, salt and cream. Simmer until thick, constantly whisking. Remove from heat and whisk in vanilla. Source: Read Full Article
Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference. To make them easier to grill,…
Photo by Alex Lau, Food Styling by Susie Theodorou, Amy Wilson We’re flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we’re cooking first, marinating second—in this…
Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou As if grilled squid that’s tender in the middle and charred on the exterior weren’t good enough, we’re pairing it with smoky bell peppers and a lemony herb…
Do you love strawberry ice cream? Like, REALLY love strawberry ice cream? Then this is the recipe for you. Fresh strawberries and velvety texture, this is the ultimate summer treat. When I was a little girl, the doll Strawberry Shortcake ruled my…
Active Time: 20 MINTotal Time50 MIN Yield: Serves : Makes 2 cups Chef Brandon Go’s salty, savory dressing, made with dashi and soy, flavors vegetal green spinach or chrysanthemum greens with rich flavor. Ingredients 1 pound fresh chrysanthemum greens (Tung Ho) or…