The Little Ferraro Kitchen logo
menu icon
search icon

Blog

Chicken Tagine with Preserved Lemons and Olives

· 2 Comments

This weeknight chicken tagine is all about bold flavors! Warmly spiced chicken is simmered with preserved lemons, olives, and sweet dried apricots for a deeply flavorful dish that fills your kitchen with the most incredible aroma.

Chicken tagine with preserved lemons, olives, dried apricots and flavored with bold spices.
[feast_advanced_jump_to]

About This Recipe

This weeknight chicken tagine is one of those recipes that instantly upgrades your chicken game! It’s packed with bold Moroccan-inspired flavors, yet it’s absolutely doable on a weeknight.

Instead of using a traditional tagine pot, the deeply spiced chicken is seared in a cast-iron skillet until the skin is beautifully golden and flavorful, then gently simmered with onions, carrots, preserved lemons, olives, and dried apricots. The result is incredibly tender, aromatic chicken with layers of warm, savory, citrusy flavor in every bite.

The spice blend features turmeric, coriander, paprika, and cinnamon, creating that signature North African flavor profile. Preserved lemons add a floral, salty brightness that perfumes the entire dish as it cooks.

Serve it with lemon couscous, rice pilaf, or warm pita bread to soak up every bit of that incredible sauce.

Spices and Ingredients

Ingredients for chicken tagine including preserved lemons, olives, dried apricots and spices.
  • Chicken: I prefer bone-in, skin-on chicken thighs here. The skin renders and browns beautifully and the rendered chicken fat is used to sauté the vegetables, adding even more flavor.
  • Spices: Cinnamon, turmeric, coriander and paprika create a balanced, aromatic base that’s savory and earthy with just a hint of sweetness.
  • Saffron: A pinch of saffron steeped in warm water adds a golden hue and subtle aroma. I like to lightly grind the threads before steeping for maximum flavor.
  • Preserved Lemons: Preserved lemons are floral, salty, and citrusy, and they give the tagine an unmistakable aroma. Homemade preserved lemons tend to be less salty than store-bought, so always taste before using (more on this below).
  • Olives: Castelveltrano olives are mild and buttery. Other green olives work too for a punchier bite.
  • Dried Apricots: Or other dried fruit that has a bit of tartness.

See recipe card for full information on ingredients and quantities.

🍋What are Preserved Lemons?

Preserved lemons are whole lemons cured in salt, commonly used in North African and Mediterranean cooking. Over time, the rind becomes soft, fragrant, and deeply flavorful.

They taste exactly how you’d imagine: salty, lemony, citrusy, and aromatic.

A few important tips:

  • Not all preserved lemons taste the same. Some are saltier than others, so always taste before using
  • Many recipes suggest using only the peel, since it’s less salty than the flesh
  • I often use both, especially with homemade preserved lemons, just be sure to remove the seeds

For this chicken tagine recipe, I like using some of the flesh in the marinade and using thin slices of peel for garnish. Preserved lemons add incredible depth and are one of my favorite ways to bring bold citrus flavor to savory dishes.

If you want to try making your own, I have a full tutorial on homemade preserved lemons. You can often find them in the international section of most grocery stores or the olive bar, if your store has one.

Substitutions and Variations

  • Chicken Options: Instead of bone-in thighs, use boneless chicken thighs, which will cook slightly faster but will still stay incredibly tender. Chicken breasts are another option, just be sure to add ½ cup more braising liquid and cook longer.
  • No Preserved Lemons? Substitute with the zest of one whole lemon and add it to the chicken marinade and add the lemon juice to the braising liquid.
  • No Saffron? Totally fine to omit. The turmeric still provides great color and flavor.
  • Dried Fruit Swaps: Instead of apricots, substitute with roughly torn dates or dried figs. Both pair beautifully with olives and spices.

⏲️ Instructions

Marinate the chicken thighs with chopped preserved lemon, spices, olive oil and garlic toss to coat the chicken well.

Marinate the Chicken: In a bowl, whisk together garlic, olive oil, saffron, spices, and chopped preserved lemon. Add chicken and coat well.

Sear the preserved lemon chicken until deeply golden on both sides.

Sear the Chicken: Heat a cast-iron skillet over medium heat. Drizzle with olive oil and sear chicken skin-side down until deeply golden, about 5–7 minutes. Flip and cook another 4–5 minutes. Remove and set aside.

Saute carrots, onion and garlic in the reserved chicken fat.

Sauté the Vegetables: In the same skillet, sauté onions and carrots for about 3-4 minutes. Add garlic and cook for another 30 seconds until fragrant.

Make the tagine braising liquid and add the chicken stock, preserved lemon juice to a bowl and stir to combine.

Build the Braising Liquid: Add chicken stock and preserved lemon juice to the same marinade bowl and whisk to collect leftover spices.

Add the seared chicken to the sautéed vegetables and pour the preserved lemon and chicken stock mixture around the chicken.

Simmer: Nestle chicken back into the pan, skin-side up. Pour in the braising liquid and continue cooking for another 18–20 minutes, until chicken is cooked through.

Add the olives and dried apricots during the last few minutes of cooking the chicken tagine. Garnish with parsley.

Finish: During the last 5–10 minutes, scatter olives, apricots, and preserved lemon slices around the chicken. Garnish with parsley and serve.

📍 Recipe Tips

  • Dry the Chicken Well: Pat the chicken completely dry before marinating. This helps the spices adhere and allows the skin to brown properly.
  • Marinating Time: If you have time, marinate for 20 minutes to up to 8 hours. Even a short rest adds depth, but the dish is still excellent if you cook it right away.
  • Use the Marinade Bowl: After marinating, don’t wash the bowl. Use it to mix the braising liquid so you capture every bit of flavor left behind from the spices.
  • Don’t Overcrowd the Pan: Sear the chicken without moving it until it releases easily and the skin is properly browned.
Weeknight chicken tagine recipe with olives, preserved lemons, dried apricots and warm spices.

Serving Suggestions

More Flavorful Chicken Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

A flavorful weeknight chicken tagine recipe made in nearly 30 minutes. With just a handful of bold spices, salty preserved lemons and buttery olives.
Print Recipe
5 from 8 votes

Chicken Tagine with Preserved Lemons and Olives

This weeknight chicken tagine recipe is full of warm spices, preserved lemons, olives, and dried apricots.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mediterranean, Moroccan
Keyword: chicken tagine, chicken tagine with olives, easy chicken tagine, weeknight chicken tagine
Servings: 4 servings
Calories: 733kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Chicken Marinade

Braising Liquid

Tagine

Instructions

  • Marinate the Chicken: Pat the chicken dry and set aside. In a bowl, whisk together garlic, olive oil, saffron, spices, and chopped preserved lemon. Add chicken and coat well.
  • Sear the Chicken: Heat a cast-iron skillet over medium heat. Add a drizzle of olive oil and sear chicken skin-side down until deeply golden, about 5–7 minutes. Flip and cook another 4–5 minutes. Remove and set aside.
  • Build the Braising Liquid: Add chicken stock and preserved lemon juice to the same marinade bowl and whisk to collect leftover spices.
  • Sauté the Vegetables: In the same skillet, sauté onions and carrots until just softened, about 3-4 minutes. Add garlic and cook for another 30 seconds until fragrant.
  • Simmer: Nestle chicken back into the pan, skin-side up. Pour in the braising liquid and bring to a gentle simmer. Continue cooking for another 18–20 minutes, until chicken is cooked through.
  • Finish: During the last 5–10 minutes, scatter olives, apricots, and preserved lemon slices around the chicken. Garnish with parsley and serve.

Video

Notes

  • Dry the Chicken Well: Pat the chicken completely dry before marinating. This helps the spices adhere and allows the skin to brown properly.
  • Marinating Time: If you have time, marinate for at least 20 minutes or up to 8 hours. Even a short rest adds depth, but the dish is still excellent if cooked right away.
  • Taste the Preserved Lemons: Preserved lemons can vary in saltiness. Taste them before using and adjust the amount as needed, especially if using store-bought.
  • Use the Marinade Bowl: After marinating, use the same bowl to mix the braising liquid so none of the flavorful spices go to waste.
  • Don’t Overcrowd the Pan: Let the chicken sear undisturbed until it releases easily from the pan — that’s how you get deeply golden, flavorful skin.

Nutrition

Calories: 733kcal | Carbohydrates: 22g | Protein: 40g | Fat: 54g | Saturated Fat: 13g | Cholesterol: 224mg | Sodium: 811mg | Potassium: 893mg | Fiber: 4g | Sugar: 13g | Vitamin A: 6237IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 3mg

Creamy Lemon Tahini Sauce

· 5 Comments

This creamy lemon tahini sauce is a Mediterranean staple that is made with tahini, fresh lemon juice, garlic and a touch of cumin. It's quick to make and perfect for drizzling over grilled meats, roasted vegetables or serving as a simple dip.

This creamy lemon tahini sauce is a Mediterranean staple! Drizzle over grilled meats, vegetables or use as a dip.
[feast_advanced_jump_to]

About This Recipe

A creamy tahini sauce is one of those Mediterranean staples you'll make on repeat! It's made with just a few ingredients, including tahini (sesame seed paste), fresh lemon juice, garlic and a pinch of cumin for subtle warmth.

Once the savory sauce comes together, it becomes perfectly creamy, savory and nutty and is a fabulous addition to so many dishes! Drizzle it over a falafel bowl or onto roasted eggplant or serve as a dip with pita bread and fresh vegetables.

Tahini is a key ingredient in Mediterranean cooking, so be sure to add it to your Mediterranean diet shopping list. You can usually find tahini in the nut butter section of most grocery stores.

📋 Ingredients

Ingredients for lemon tahini sauce with garlic and cumin.
  • Tahini Paste: Tahini is a paste made from ground sesame seeds. It's commonly used in Middle Eastern and Mediterranean cuisines. You can find tahini in the international aisle of most grocery stores, in health food stores, or online.
  • Garlic: Use fresh garlic cloves for the best flavor. A microplane helps ensure there are no large garlic pieces.
  • Lemon: Fresh lemon juice is key for the best and freshest flavor.
  • Cumin: Optional, but a touch of cumin adds a lovely warm layer of flavor.
  • Garnishes: Olive oil, smoked paprika, chopped parsley or cilantro.

See recipe card for full information on ingredients and quantities.

🍋 Tahini Sauce Variations

There are so many ways to customize tahini sauce once you have the base recipe down. Have fun experimenting with different flavors and textures.

  • Lemon Herb Tahini Sauce: Fresh herbs take this sauce to the next level! It's fantastic with Lebanese hushwee or drizzled on top of roasted vegetables with pomegranate.
  • Tahini Yogurt Sauce: Mixing in a bit of yogurt gives the tahini sauce a delicious tang and creamier texture. I love serving this with homemade falafel.
  • Avocado Tahini Dressing: Thicker and richer, this variation is great for spreading on toasted bread and topping with fresh tomatoes.
  • Green Tahini Sauce: One of my most popular recipes from my first cookbook, this herby version is packed with fresh mint, cilantro and parsley.
  • Honey Tahini Sauce: A sweet version that's perfect for desserts. I love using this on blueberry borekas or drizzling it over anything that needs a little sweetness.

How to Make Tahini Sauce

You can make tahini sauce either in a food processor or by hand. Both methods work great.

Food Processor Method

  1. Add tahini, garlic, lemon juice, water, salt and cumin to a food processor.
  2. Blend until smooth, scraping down the sides as needed. The sauce will thicken at first, then loosen as it blends.
  3. Add more water a little at a time until the sauce reaches a thick, honey-like consistency.

Whisked by Hand Method

  1. Use a microplane to finely grate the fresh garlic or make sure to finely chop it so there are no large garlic pieces.
  2. Add all of the ingredients to a bowl and whisk vigorously. The tahini will seize and thicken at first, but keep whisking and it will smooth out and become creamy.

📍 Recipe Tips

  • Sauce Thickening: Tahini sauce will thicken as it sits, especially in the fridge. Let it come to room temperature, then whisk in a little water to loosen it.
  • Add Water Gradually: Start with less water at first and add more as needed.
  • Consistency: The sauce should be thick like honey and be easy to drizzle.
  • Make Ahead and Storage: Tahini sauce can be made ahead and stored in an airtight container in the refrigerator for up to 5 days.
This creamy lemon tahini sauce is a Mediterranean staple! Drizzle over grilled meats, vegetables or use as a dip.

Serving Suggestions

I truly put this creamy lemon tahini sauce on everything! It adds richness, creaminess and instantly makes dishes feel complete. Here are a few of my favorite ways to enjoy tahini sauce.

More Mediterranean dips to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

This easy and creamy tahini sauce is mixed with garlic, fresh lemon juice that is the perfect addition to drizzle over grilled meats and vegetables.
Print Recipe
5 from 8 votes

Creamy Lemon Tahini Sauce

This easy and creamy lemon tahini sauce is mixed with garlic, fresh lemon juice, making it the perfect addition to drizzle over grilled meats and vegetables.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: creamy tahini sauce, lemon tahini sauce, tahini sauce
Servings: 6 servings
Calories: 286kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

Instructions

  • Add tahini paste, garlic, lemon juice, salt, cumin (if using), and water to a food processor. Blend until smooth, scraping down the sides as needed.
  • If the sauce is too thick, add more water a little at a time and continue blending until the sauce reaches a thick, honey-like consistency.

Notes

  • If the sauce thickens in the fridge, whisk in a little water to loosen it.
  • If making by hand, be sure the garlic is very finely chopped or grated.
  • Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 286kcal | Carbohydrates: 11g | Protein: 7g | Fat: 26g | Saturated Fat: 4g | Sodium: 175mg | Potassium: 208mg | Fiber: 2g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 2mg

Smoked Trout Dip

· 1 Comment

This easy smoked trout dip is the perfect appetizer for last-minute entertaining. Flaky smoked trout is mixed with fresh herbs, capers and bright lemon with the perfect amount of tang and creaminess, thanks to yogurt and mascarpone.

Easy smoked trout dip with capers and dill.
[feast_advanced_jump_to]

About This Recipe

This smoked trout dip is one of those effortless appetizers you can throw together at the last minute. It’s light, flavorful, not overly creamy (no mayonnaise needed!), with chunks of smoky trout, fresh herbs, lemon zest, and a little briny pop of capers.

It's a simple mix-in-a-bowl recipe that comes together in minutes. Spread the trout dip on a bagel for brunch, or serve alongside crackers, fresh vegetables or matzo for an easy appetizer.

📋 Ingredients

Ingredients for smoked trout dip including lemon, fresh dill, shallot and mascarpone.
  • Smoked Trout: Smoked trout is a smoked fillet of trout, usually found in the refrigerated seafood section. It may have the skin attached (which easily peels off), and while the bones are very small, remove any larger ones if you find them.
  • Greek Yogurt: Greek Yogurt adds tang and thickness while keeping the dip light. Sour cream works just as well if that’s what you have on hand.
  • Mascarpone: Mascarpone is an Italian cream cheese that’s softer and creamier than traditional cream cheese.
  • Capers: Capers are salt-cured flower buds that add a briny, savory punch. They pair beautifully with smoked fish and lemon.
  • Fresh Dill: Fresh dill is essential here! It brightens and wakes up all the smoky, savory flavors. Dried dill can work in a pinch, but fresh really makes the dish shine.
  • Lemon: Both lemon zest and juice add layers of citrus flavor. The zest brings aromatic brightness, while the juice adds acidity.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Swap mascarpone for cream cheese if needed, but use less so the dip stays light.
  • Use sour cream instead of yogurt for a richer feel.
  • No fresh dill? Dried dill works, just use a smaller amount.
  • Add a pinch of Aleppo pepper for gentle warmth.

⏲️ Instructions

Add all of the smoked trout dip ingredients to a bowl.

Add ingredients. To a bowl, add the flaked smoked trout, shallot, dill, lemon zest and juice, capers and yogurt and mascarpone.

Mix the smoked trout dip ingredients all together until well combined.

Mix well. Use a fork to mix everything together, making sure to keep the flaky smoked trout intact.

📍 Recipe Tips

  • Mix by hand, not in a food processor. A processor will make the dip too smooth and pâté-like.
  • Taste after chilling. Let the flavors really come together after 20–30 minutes, then taste and adjust.
  • If your smoked trout is packed in oil or brine, add a tiny splash to the mixture for even more smoky flavor.
  • Smoked trout dip can be made ahead up to 3 days in advance.
  • Salt lightly. The smoked trout and capers have a good amount of salt, so taste first and add salt if needed.
Serve the smoked trout dip with vegetables, crackers and crostini.

Serving Suggestions

  • Crackers or crostini.
  • Cucumber slices, radishes, endive.
  • Matzo (great for Passover).
  • Spread on a bagel with extra dill.
  • Serve alongside other dips for a fun appetizer spread like caramelized onion dip or whipped feta with olives.

More Dip Recipes To Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Smoked trout dip with capers, dill and lemon.
Print Recipe
5 from 1 vote

Smoked Trout Dip

This easy smoked trout dip is mixed fresh herbs, lemon, capers, yogurt, and mascarpone. Perfect for appetizers, brunch, or last-minute entertaining
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Breakfast
Cuisine: American
Keyword: smoked trout dip, smoked trout dip with capers
Servings: 2 servings
Calories: 147kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 4 –5 oz smoked trout flaked with a fork
  • ¼ cup plain Greek yogurt
  • ¼ cup mascarpone softened
  • ½ small shallot finely minced, about 1-2 tablespoons
  • Zest of ½ lemon + lemon juice
  • 2 teaspoons chopped fresh dill or ¼–½ teaspoon dried
  • 2 teaspoons capers
  • Black pepper to taste
  • Salt only if needed
  • Optional: ½–1 teaspoon of the oil/brine from the smoked trout if it’s packed in liquid
US Customary - Metric

Instructions

  • Flake the trout: Use a fork to gently flake the smoked trout into a medium bowl. Leave some pieces a bit chunky. Remove any large bones if noticeable.
  • Add the dip ingredients: Add the yogurt, mascarpone, shallot, lemon zest and juice, fresh dill, capers and a good grind of black pepper. Stir until just combined.
  • If your smoked trout came in oil/brine, you can add up to 1 teaspoon for extra smoky flavor.
  • Chill briefly: Let the dip rest for 20–30 minutes in the fridge so the flavors meld. Then taste and adjust as needed.
  • Serve: Spoon into a shallow bowl and top with a little extra dill. Serve with crackers, bagels or vegetables.

Notes

  • Mix by hand, not in a food processor. A processor will make the dip too smooth and pâté-like.
  • Taste after chilling. Let the flavors really come together after 20–30 minutes, then taste and adjust.
  • If your smoked trout is packed in oil or brine, add a tiny splash to the mixture for even more smoky flavor.
  • Smoked trout dip can be made ahead up to 3 days in advance.
  • Salt lightly. The smoked trout and capers have a good amount of salt, so taste first and add salt if needed.

Nutrition

Calories: 147kcal | Carbohydrates: 3g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 29mg | Sodium: 81mg | Potassium: 58mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 0.1mg

Classic Italian Rainbow Cookies

· 3 Comments

Italian rainbow cookies are a classic bakery favorite! These iconic tri-color cookies are more like little cake squares made with aromatic almond cake, layered with sweet fruit jam and covered in decadent chocolate.

Squares of Italian rainbow cookies are delicious served right on a plate for sharing.

Rainbow cookies take me right back to my childhood growing up in New York and they are the first ones I reach for during the holidays. That is, along with rugelach, of course.

[feast_advanced_jump_to]

What are Italian Rainbow Cookies?

Italian rainbow cookies, also known as seven layer cookies or Venetian cookies, are classic tricolor treats commonly found in Jewish and Italian bakeries on the East Coast. They are called seven layer cookies because of their distinct layers. Three thin layers of almond cake are stacked with a light layer of jam in between and finished with a chocolate coating on both sides.

They are more like a petite cake rather than a traditional cookie and are still one of my all-time favorite treats!  They are truly a labor of love that is worth every single minute. Think of these as little squares of cake with an aromatic almond flavor, a hint of fruit, and just enough chocolate to bring it all together.

Unlike many traditional recipes that bake each layer separately, this version uses one sheet pan with all three layers baked side by side, making the process simpler and more approachable.

📋 Ingredients

Ingredients for Italian rainbow cookies including almond paste, chocolate chips, sugar and almond extract.
  • Almond paste: This is the key ingredient in rainbow cookies. Almond paste is made up of ground almonds. Unlike marzipan, which has sugar added, almond paste is less sweet and often used in pastries.  
  • Gel food coloring: All you need is a few drops to get that vibrant red and green that rainbow cookies are known for (natural colorings will be softer).
  • Eggs: Use whole eggs and bring them to room temperature. This helps the egg whites whip more easily.
  • Apricot or raspberry jam: Look for a smooth jam with no large pieces of fruit.
  • Bittersweet chocolate: Because the rainbow cookies are sweet, bittersweet chocolate pairs nicely as the coating without adding too much sweetness. Look for at least 70% cocoa.
  • Almond extract: This adds another layer of almond flavor. Don’t overdo it though, as almond extract is potent.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Fruit Jams: Raspberry jam is a classic alternative and pairs beautifully with chocolate. Apricot is traditional and my personal favorite.
  • Jam texture: If your preserves are chunky, whisk briefly or warm a few seconds in the microwave to loosen them without heating them too hot.
  • Coloring: Gel food coloring gives more vibrant layers. However, natural coloring works, but you’ll need significantly more drops and colors won’t be as vibrant.
  • Gluten-Free Option: I have successfully made Italian rainbow cookies with a gluten free flour blend, with great results.

⏲️ Instructions

How to Whip Egg Whites

Whipping the egg whites correctly is key to creating light, even cake layers. Take your time and focus on texture rather than speed.

What to Look For:

  • Foamy to glossy: At the beginning stage, the whites will start foamy, then turn bright white and glossy as air is incorporated.
  • Stiff peaks: When you lift the whisk, the whites should hold their shape without drooping.
  • Smooth and cohesive: The whites should look thick and silky, not dry or grainy.
At the beginning stage of whipping egg whites, they will start to break up and become frothy.

Beginning stage: As you begin to whisk the egg whites, they will look foamy.

Whip the egg whites until medium-hard peaks.

Whisk to stiff peaks: Continue whisking and the whites will become stiff, glossy, and will hold their shape on the whisk. This is exactly what you’re aiming for. Then transfer to a separate bowl.

How to Make Rainbow Cookies

Mix the almond paste with egg yolks and sugar until mixed well.

Prepare the almond batter: Beat the almond paste, butter, sugar, egg yolks, and almond extract until smooth and fully combined.

At this point, you'll have two bowls. One with the almond paste mixture and the other with the whipped egg whites.

Fold in the egg whites: Use a rubber spatula to fold half of the egg whites into the almond batter, then continue with the other half until just mixed through.

Dye one bowl of rainbow cookie batter with a few drops of green food coloring and mix well. Do the same with the second bowl and with red food coloring and leave the third bowl as is.

Divide and color the batter: Divide the batter evenly into three bowls. Tint one bowl with red food coloring, one with green, and leave the third plain.

Divide a cookie sheet into three sections and spread the Italian rainbow cookie batters on the cookie sheet, keeping the colors separate.

Spread the batter: Spread each color into a thin, even layer on the same parchment-lined sheet pan, keeping the colors side by side. Use an offset spatula and spread each section about 5 inches wide.

Baked rainbow cookie batter, use a knife to separate the three colors.

Bake and separate: Bake until just set and lightly golden. Once cooled, cut between the colors to separate the three cake layers.

Spread a thin layer of apricot jam on the white/yellow layer.

Spread Jam: Place one colored layer on a flat surface and spread a thin layer of jam on top.

Stack the green layer of the rainbow cookie on top.

Assemble the layers: Stack with the remaining layers, adding jam between each.

Once all the Italian rainbow cookie layers are stacked, weigh it down with a cookie sheet and cans and place in the fridge to chill.

Press and chill: Place a sheet of parchment paper and top with a sheet pan, and weigh down with cans. Chill for at least 8 hours or overnight.

Use a double boiler to gently melt chocolate until it's a pourable consistency.

Melt the chocolate: Melt the chocolate in a double boiler until smooth and glossy. A double boiler is simply a heat-safe bowl set over gently simmering water.

Use an offset spatula to spread a thin layer of melted chocolate over the top of the Italian rainbow cookie.

Coat the layers: Spread a thin, even layer of melted chocolate over the top using an offset spatula. Chill until firm before flipping and coating the second side.

🔪 How to Cut Italian Rainbow Cookies

Cutting rainbow cookies is easiest once the chocolate is fully set and the layers are cold.

  • Use a serrated knife for clean cuts.
  • Trim the edges first for neat, even cookies.
  • Cut into long strips, then slice into squares.
  • Warm and dry the knife between cuts to prevent cracking.
Chill the Italian rainbow cookies in the fridge to harden the chocolate, then repeat on the other side so both sides are coated ith a thin layer of chocolate.

Chill the chocolate: Once coated in melted chocolate, chill in the refrigerator for at least 15 minutes until chocolate hardens. Then repeat with the other side.

Use a clean serrated knife to cut the sheet of rainbow Italian cookies into long pieces and then into squares.

Trim and cut: Use a serrated knife to trim the edges, then cut into logs, then into squares.

📍 Recipe Tips

  • Don’t Overfill the Jam Layers: Make sure the jam has no large pieces of fruit and is easy to spread. Use only a thin layer between each cake. Too much jam can cause the layers to slide or separate.
  • Use the Flat Side for Stacking: When assembling the layers, flip each cake layer so the flat side is facing up. This helps keep the stack even and makes the finished cookies easier to cut.
  • Layers Might Crack: The almond cake layers are delicate and may crack when flipping or stacking. Once the layers are chilled and coated in chocolate, any cracks will not be noticeable.
  • Chill and Weigh Down Overnight: Weighing down the layers helps everything bind together and makes slicing much cleaner. Place another sheet pan on top and weigh it down with heavy cans. Chill for at least 8 hours or overnight.
  • Serrated Knife Is Your Best Friend: Use a serrated knife once the chocolate is fully set. Run the knife under warm water and dry it well before slicing for clean, sharp cuts.
  • Bring to Room Temperature Before Serving: Remove the cookies from the refrigerator about 10 minutes before serving. The almond sponge and jam soften slightly and the flavors really open up.
Seven layer Italian rainbow cookies with apricot jam and coated in a thin layer of chocolate.

Storage & Make-Ahead

Store the cut cookies in an airtight container, layering them between parchment or wax paper. Keep refrigerated for up to a week. The flavors get even better after a day or two.

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Italian rainbow cookies are also called seven layer rainbow cookies because of their distinct layers.
Print Recipe
5 from 4 votes

Italian Rainbow Cookies

A classic in Italian bakeries, Italian rainbow cookies, aka, seven layer rainbow cookies are stacked with an almond sponge, a thin layer apricot jam and covered with chocolate.
Prep Time30 minutes
Cook Time25 minutes
Chilling8 hours
Total Time8 hours 55 minutes
Course: Dessert
Cuisine: Italian
Keyword: italian rainbow cookies, seven layer rainbow cookies
Servings: 40 cookies
Calories: 166kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat and Prepare the Pan: Preheat the oven to 350°F. Line a half-sheet pan with parchment paper, leaving a slight overhang for easy removal.
  • Whip the Egg Whites: Add the egg whites to a stand mixer fitted with the whisk attachment. Begin whisking on low speed until foamy, then increase to medium-high speed.
  • Once soft peaks form, slowly stream in ¼ cup of the sugar. Continue whisking until the whites are stiff, glossy, and hold their shape. Transfer to a separate bowl and set aside.
  • Make the Almond Batter: Wipe out the mixing bowl and switch to the paddle attachment. Add the almond paste and remaining ¾ cup sugar. Beat until smooth and broken down, about 3 minutes.
  • Add the butter and beat until light and fluffy. Add the egg yolks and almond extract and beat until fully incorporated.
  • Add the Flour: Reduce speed to low and add the flour and salt. Mix just until combined.
  • Fold in the Egg Whites: Using a rubber spatula, gently fold half of the whipped egg whites into the almond batter to loosen it. Fold in the remaining egg whites until just incorporated, being careful not to deflate the batter.
  • Divide and Color the Batter: Divide the batter evenly into three bowls. Tint one bowl red, one green, and leave the third plain. Mix each gently until evenly colored.
  • Spread and Bake: Visually divide the prepared sheet pan into thirds. Spread each color of batter into a thin, even layer side by side, about 5 inches wide per section. Use an offset spatula to smooth the tops.
  • Bake for 23–25 minutes, or until set and lightly golden. Let cool completely.
  • Separate and Assemble the Layers: Once cooled, cut between the colors to separate the three cake layers. Place one layer flat-side up and spread a thin layer of jam on top. Stack the second layer on top and spread another thin layer of jam. Finish with the final layer, placing it flat-side up for an even top.
  • Press and Chill: Cover with parchment paper, then place another sheet pan on top. Weigh it down with cans or heavy items and refrigerate for at least 8 hours or overnight.
  • Melt and Spread the Chocolate: Melt the chocolate in a double boiler until smooth and glossy. Spread a thin, even layer over the top of the chilled cake using an offset spatula.
  • Refrigerate until set, about 15 minutes. Flip and repeat on the other side. Chill again until fully firm.
  • Trim and Cut: Trim the edges using a serrated knife. Cut into long strips, then slice into squares. For the cleanest cuts, run the knife under warm water and dry it between slices.

Notes

  • Use a thin layer of jam between the cake layers. Too much jam can cause slipping.
  • Stack the layers with the flattest sides facing up for the most even cookies.
  • The cake layers are delicate and may crack during assembly. Once chilled and coated in chocolate, imperfections will not be noticeable.
  • Chill the weighted layers for at least 8 hours or overnight for clean slicing.
  • Use a serrated knife, warmed and dried between cuts, for the cleanest slices.
  • Let cookies sit at room temperature for about 10 minutes before serving for the best texture and flavor.

Nutrition

Calories: 166kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 49mg | Potassium: 75mg | Fiber: 1g | Sugar: 12g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

This recipe was originally published in 2011 and  inspired by Smitten Kitchen and has been updated over the years with simplified steps, ingredient tweaks, and a one sheet pan method.

Feast of the Seven Fishes Menu

· 2 Comments

The Feast of the Seven Fishes is all about celebrating abundant seafood with vibrant, fresh flavors! This guide walks you through building a beautiful, seafood menu with recipe ideas, seafood buying tips and wine pairings.

Mix and match dishes to create a festive spread that’s full of flavor, color, and most importantly, fresh seafood!

[feast_advanced_jump_to]

What is the Feast of the Seven Fishes?

The Feast of the Seven Fishes is a festive Italian-American Christmas Eve tradition centered around abundant seafood. While it’s rooted in tradition, there’s no single way to celebrate it, which leaves plenty of room for creativity based on what’s fresh and of course, what you and your guests love most.  

Some families serve seven separate seafood dishes, while others serve fewer dishes with a variety of fish and shellfish. Over time, the tradition has evolved, and today it’s all about gathering around the table and enjoying beautiful, flavorful seafood together.

How to Build a Feast of the Seven Fishes Menu

Instead of thinking in courses, think of dishes that complement each other and have variety in flavors, textures and color. Here are a few guidelines to keep in mind:

  • Have Fun with the Menu: You don't need exactly seven courses or seven different seafood options. Many modern menus include fewer dishes and some with several types of seafood in them.
  • Plan in Courses: I recommend a mix of appetizers, 1 pasta dish, 1 main seafood dish and a side or two that complement the seafood.
  • Mix Hot and Cold Dishes: This gives variety of flavors and textures and also easier to prep ahead instead of making everything hot all at once.

Appetizers and Small Plates

Start the dinner with several options for people to snack on and graze. (Choose 2-3)

Mediterranean Octopus Salad with Olives and Fennel

Steamed Clams with White Wine and Garlic

Baked Clams Casino

More Ideas:

  • Mussels Marinara: Fresh mussels are gently simmered in a simple and flavorful marinara sauce with garlic, white wine and basil. 
  • Shrimp Oreganata: Tender shrimp are stuffed with crispy breadcrumbs, lemon and Parmesan cheese and baked in a lemony white wine sauce.
  • Poké Nachos: Ahi tuna is generously topped onto baked wonton chips and garnished with all the fun toppings!
  • Spanish Garlic Shrimp: Inspired by the popular tapa, Gambas al Ajillo has sweet shrimp sautéed with fruity olive oil, smoky paprika and lots of garlic!
  • Chilled Seafood Platter: Fill the seafood platter with loads of fresh seafood, including steamed mussels and clams, shucked oysters, King crab legs and more!

Seafood Pasta Dishes

What's an Italian feast without a fresh pasta course? But my one rule, always have crusty bread to sop up the delicious sauce! (Choose 1-2)

Seafood Pasta with Mussels, Clams and Shrimp

Tuscan Shrimp Pasta with Sundried Tomatoes

Linguine and Clams

Show-Stopping Main Course

This is your centerpiece! Choose 1 stand-out seafood main course and let that shine!

Simple Bouillabaisse Recipe (French Seafood Stew)

Grilled Branzino with Lemon and Fresh Herbs

Classic Lobster Thermidor Recipe

More Options:

  • Salmon Wellington: Fillet of salmon is layered with Dijon mustard and creamed spinach that is nestled into buttery puff pastry.
  • Julia Child's Sole Meuniere: A true classic, lightly breaded fillets of sole, served with a lemony caper butter sauce.
  • Halibut Piccata: The tangy lemon and caper sauce perfectly balances the mild flavor of the halibut and coats the fish beautifully.

Side Dishes to Complement the Seafood

These side options complement the seafood beautifully! From fresh salads to breads to soak up all the delicious sauces.

Citrus Fennel Salad with Olives and Pistachios

Roasted Garlic Focaccia

Homemade Caesar Salad Dressing

A Mediterranean-Inspired Menu

For some inspiration, this simple menu is full of bright flavors, fresh herbs, and an abundance of seafood.

Seafood Shopping Tips

Buying good seafood makes all the difference! These simple tips will help you shop with confidence:

  • Fresh seafood should never smell fishy: It should smell clean and briny, like the ocean.
  • Buy seafood no more than 1–2 days in advance: Especially for fresh fish and shellfish. Ask your fishmonger when shipments arrive so you can plan accordingly.
  • What to look for in whole fish: Clear, bright eyes, firm flesh, and a fresh smell are key signs of good-quality, fresh fish.
  • Clams & mussels should be alive: Avoid any with cracked or broken shells. Give them a gentle tap and if they close or move slowly, they’re still alive and good to use.
  • How to store clams and mussels at home: As soon as you get home, remove them from plastic bags and store them uncovered in a bowl of ice in the refrigerator. If the ice melts, drain and refresh it until you’re ready to cook.
  • Shrimp should look plump and fresh: Tails should be intact, flesh should be firm, and they should smell clean. If needed, be sure to devein shrimp before cooking.
  • Fresh vs previously frozen fish: Previously frozen fish is often frozen at peak freshness is a great option. What you want to avoid is repeated thawing and refreezing, which causes fish to lose moisture, and affect its texture.

Hosting and Make-Ahead Tips

A little planning goes a long way with a seafood-focused menu.

  • Prep the seafood ahead of time. Cleaning and soaking clams and mussels takes longer than cooking them. Here's how to clean clams to get all the sand out.
  • Prep what you can ahead: Chilled seafood, sauces, and salad components can be prepped earlier in the day so you’re not juggling everything at once.
  • Save the showstopper for last: Cook your main dish closer to serving time so it arrives hot and at its best.
  • Let guests help: If you’re hosting a larger group, invite guests to bring an appetizer or side.

Wine Pairings

These options work beautifully across multiple dishes.

  • Sparkling Wine: A dry Prosecco, Cava, or Champagne is festive and pairs well with everything from shellfish to pasta.
  • Crisp White Wines: Look for wines with good acidity, such as:
    • Pinot Grigio
    • Vermentino
    • Sauvignon Blanc
  • Light-Bodied Reds (Optional): If your menu includes tomato-based seafood dishes, a light red like Pinot Noir or a chilled Italian red can work nicely.

Baked Clams Casino

· 8 Comments

Baked clams casino is a seafood classic. Fresh clams are steamed until just opened and stuffed with a flavorful mixture of sautéed shallots, peppers, panko, and Parmesan cheese. They are golden, briny, completely irresistible, and you won't be able to stop at just one!

[feast_advanced_jump_to]
Stuffed clams casino with parmesan cheese and fresh herbs.

About This Recipe

Clams casino is a beloved Italian-American seafood appetizer where fresh clams are steamed just until they open, then generously stuffed with a savory, aromatic breadcrumb filling. Sautéed shallots, bell pepper, garlic, and herbs are combined with panko, Parmesan, and extra canned clams for layers of flavor and plenty of seafood in every bite.

The secret weapon here is reserved clam liquid, saved from steaming the clams or from the canned clams. It keeps the stuffing moist and intensifies that briny clam flavor without overpowering the dish. Once filled, the clams are baked until lightly golden and finished with a final shower of Parmesan for a crisp, irresistible topping.

📋 Ingredients

Ingredients for baked clams casino including panko breadcrumbs, canned clams, garlic, shallot, parsley and bell peppers.

The clam stuffing is what makes this recipe so delicious!

  • Fresh Clams: Littleneck or similar—look for larger shells that are easier to stuff.
  • Canned Clams: For even more clam meat! I love this brand of canned clams and use it in my linguine and clams recipe as well.
  • Reserved Clam Liquid: Save some from steaming the clams or use the juice from the canned clams.
  • Aromatics: Shallots, bell pepper, garlic and thyme.
  • Panko Breadcrumbs: To bind and provide texture.
  • Parmesan Cheese: Offers savoriness. Grate your own if you have a chunk of Parmesan.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • All Canned Clams: Skip fresh clams entirely and use canned clams for the filling, then spoon the mixture into reserved clam shells or small ramekins.
  • Add Bacon or Pancetta: Finely dice and sauté until crisp before adding the aromatics for a smoky, salty bite.
  • Herb Variations: Swap thyme for oregano or parsley for a more Italian‑leaning profile.
  • Cheese Options: Pecorino Romano can be used for a sharper finish.

How to Clean Clams

Before we get into the steaming, let's talk about how to properly clean clams first. It takes longer to clean clams than to cook them, but it's worth it so you don’t bite into a hard piece of sand.

  • Once you bring home the clams, place the clams on ice and leave in the fridge until you’re ready to cook later (usually on the same day).
  • 30 minutes before you’re ready to cook, place the clams in a large bowl of cold tap water. This help the clams spit out any sand that may be inside.
  • Right when you’re ready to cook, use a Shellfish scrubber or something similar to scrub the outside of each clam. Then, you’re ready to cook!

⏲️ Instructions

Steam the fresh clams in white wine until they open up.

Steam the Clams: Add clams to a small pot with white wine and water. Bring to a simmer, cover, and cook until clams just open, about 7–9 minutes.

Once the clams are cooked, separate the clam halves and remove the cooked clam from the shell.

Remove Clam Meat: Remove clams from the pot and reserve the cooking liquid. Let clams cool slightly, then scoop out the clam meat, give it a rough chop, and add to a mixing bowl.

Use a tablespoon to stuff each halved clam shell with the clam mixture.

Mix Filling and Stuff the Clams: Add the sautéed aromatics to clams along with panko, Parmesan, lemon zest, and parsley and mix well. Add clam liquid, as needed, and generously stuff clam shells.

Serve the finished baked clams casino with fresh lemon wedges.

Bake the Clams: Generously pack the clam mixture into each clam shell and bake for 18–20 minutes, until the tops are lightly golden. Finish with olive oil, grated Parmesan, and parsley. Serve warm with lemon wedges.

A Few Tips on Cooking with Clams

  • Discard Damaged Clams: Throw away any clams that are cracked or don’t open after cooking.
  • Don’t Overcook: Turn off the heat as soon as the clams open to keep them tender.
  • Pack the Filling: Don’t be shy—really mound and gently pack the stuffing into each clam.
  • Size Matters: Larger clams are easier to stuff and make for better presentation.
  • Best the Same Day: Clams are at their peak when cooked the day they’re purchased.
Baked clams casino are stuffed clams with a stuffing made up of clams, breadcrumbs, herbs, bell pepper and parmesan cheese.

Serving Suggestions

  • Serve as part of a Feast of the Seven Fishes menu alongside shrimp oreganata, halibut piccata, or whole roasted branzino.
  • Add to an Italian seafood spread with shrimp scampi, calamari, or mussels.
  • Pair with an Italian charcuterie board for a holiday appetizer or cocktail‑party spread.

More Shellfish Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Baked clams casino is loaded with clams, breadcrumbs and bright lemon zest to bring it all together.
Print Recipe
5 from 15 votes

Baked Clams Casino

Baked clams casino is a seafood classic. Fresh clams are steamed until just barely opened and then stuffed with a flavorful mixture of sautéed shallots, peppers, panko and Parmesan cheese. You won't be able to stop at just one!
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Course: Appetizer, Side Dish
Cuisine: American, Italian
Keyword: clams casino, stuffed clams
Servings: 4 servings
Calories: 289kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

  • 2 pounds littleneck clams larger ones, if possible
  • ½ cup white wine
  • ½ cup water
  • Olive oil for sautéing and finishing
  • 2 tablespoons unsalted butter
  • 1 small shallot minced
  • 1 red bell pepper seeded and diced
  • 3 garlic cloves minced
  • 2-3 sprigs of fresh thyme
  • 2 6 ounces canned clams drained and liquid reserved
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese + more for garnish
  • Zest of 1 lemon save the rest for wedges
  • 2 tablespoons reserved clam liquid
  • Chopped Parsley leaves for garnish

Instructions

  • Prep the Clams: Soak clams in cold water for at least 30 minutes to release any sand. When ready to cook, scrub the shells well and transfer clams to a clean bowl.
  • Steam the Clams: Add clams to a small pot with white wine and water. Bring to a simmer, cover, and cook until clams just open, about 7–9 minutes.
  • Remove clams from the pot and reserve the cooking liquid. Let clams cool slightly, then seperate the clam shells and keep them. You'll use them for stuffing.
  • Scoop out the clam meat, give it a rough chop, and add to a mixing bowl.
  • Sauté the Aromatics: Preheat oven to 400°F.
  • Heat a small skillet over medium heat. Melt butter with a drizzle of olive oil, then sauté shallots and bell pepper until just softened, about 3–4 minutes.
  • Add garlic and thyme and cook for another 30–60 seconds until fragrant.
  • Make the Stuffing: Add the sautéed aromatics to the chopped fresh clams along with the canned clams, panko, Parmesan, lemon zest, and a handful of chopped parsley.
  • Mix well, then add 2–3 tablespoons reserved clam liquid, just until the mixture is moist but not wet.
  • Stuff & Bake: Generously pack the clam mixture into each clam shell and arrange on a baking sheet.
  • Bake for 18–20 minutes, until the tops are lightly golden.
  • Finish & Serve: Remove clams from the oven and finish with a drizzle of olive oil, freshly grated Parmesan, and remaining chopped parsley. Serve warm with lemon wedges.

Notes

  • Discard Damaged Clams: Throw away any clams that are cracked or don’t open after cooking.
  • Don’t Overcook: Turn off the heat as soon as the clams open to keep them tender.
  • Pack the Filling: Don’t be shy—really mound and gently pack the stuffing into each clam.
  • Size Matters: Larger clams are easier to stuff and make for better presentation.
  • Best the Same Day: Clams are at their peak when cooked the day they’re purchased.
For another Seafood recipe with an Italian spin, try my Halibut Piccata or my Lemon Tuscan Shrimp Pasta.

Nutrition

Calories: 289kcal | Carbohydrates: 18g | Protein: 13g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 542mg | Potassium: 188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1528IU | Vitamin C: 40mg | Calcium: 198mg | Iron: 2mg

Mediterranean Octopus Salad with Olives and Fennel

· 2 Comments

This Mediterranean octopus salad is bright, fresh, and full of bold flavors! Tender octopus is tossed with shaved fennel, buttery green olives, fresh herbs, and a vibrant lemon-garlic vinaigrette. It’s briny, citrusy, and a little spicy, and makes a beautiful seafood appetizer or a standout addition to a festive seafood spread.

Mediterranean octopus salad with fennel and olives in a lemon vinaigrette.
[feast_advanced_jump_to]

About This Recipe

This Mediterranean octopus salad is full of fresh, vibrant flavors. Octopus tentacles are gently simmered in an aromatic broth until perfectly tender, then tossed with shaved fennel, Castelvetrano olives, fresh herbs, and a bright lemon vinaigrette.

If you’ve ever felt intimidated by cooking a whole octopus, tentacles are a great place to start. They’re easier to work with, cook evenly, and still deliver that tender, meaty texture octopus is known for.

This salad is a fantastic addition to a Feast of the Seven Fishes, Christmas Eve dinner, or any time you’re looking for a light seafood appetizer. Once the octopus is cooked and tender, everything else comes together quickly with layers of bright Mediterranean flavors.

📋 Ingredients

Ingredients for Mediterranean octopus salad with pickled peppers, green olives, fennel and fresh herbs.
  • Octopus Tentacles: You can usually find these frozen in the seafood section, and they’re much easier to work with than a whole octopus. Just thaw, simmer until tender, and you’re good to go.
  • Fennel: Shaved thin, fennel adds a crisp texture and subtle licorice flavor that pairs beautifully with seafood and citrus.
  • Castelvetrano Olives: Buttery, mild green olives that won’t overpower the salad. Roughly chopping them keeps the texture rustic.
  • Spicy Pickled Peppers: I used jarred pickled peppers called Mama Lil’s, which add a touch of heat, sweetness, and acidity. Roasted red peppers work well if you prefer no spice.
  • Fresh Herbs (Parsley & Oregano): Parsley keeps things bright and fresh, while oregano adds an earthy Mediterranean note.
  • Extra-Virgin Olive Oil: Use a good-quality olive oil since the dressing is simple and really shines.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Add or substitute seafood: Boiled shrimp (small–medium) or gently cooked scallops are excellent additions or swaps.
  • Olives: If Castelvetrano olives aren’t available, use another green olive or even Kalamata olives for a brinier and stronger flavor.
  • Peppers: Swap spicy pickled peppers for roasted sweet red peppers if you prefer no heat.
  • Fennel substitute: Thinly sliced celery works if fennel isn’t available, though fennel is so delicious with seafood.
  • Herbs: If fresh herbs aren’t available, use ½ teaspoon each dried parsley and dried oregano.
  • Citrus twist: Try blood orange or grapefruit juice in place of some of the lemon.

⏲️ Instructions

Simmer the octopus tentacles in the aromatic broth.

Simmer the Octopus: Add the octopus tentacles to a pot with the shallot, herbs, garlic, bay leaves, peppercorns, white wine, and water. Bring to a gentle simmer and cook until tender, keeping the liquid just below a boil.

Cook the octopus tentacles until tender and easily pierced with a fork.

Cook Until Tender: Once cooked, remove the octopus from the broth and let it cool slightly. To check for doneness, slide a paring knife into the thickest part of the tentacle. It should go in easily without resistance.

Mix the cooked octopus with the vinaigrette, olives, pickled peppers and herbs.

Assemble: Slice the octopus into bite-size pieces and add to a bowl with the shaved fennel, olives, pickled peppers, fresh herbs, and lemon vinaigrette. Toss gently to combine.

Serve the marinated octopus salad in a wide platter and garnish with fresh herbs.

Finish & Serve: Transfer the salad to a serving platter and garnish with extra fresh herbs. Serve chilled or at room temperature for the best flavor.

📍 Recipe Tips

  • Octopus cook time varies. Not all octopus cooks at the same time, depending on how thick the tentacles are. Use a paring knife to check the thicker part of the octopus. If it slides in easily, it’s ready.
  • Maintain a gentle simmer. Too low and it won’t tenderize, and if the heat is too high, the octopus can get tough.
  • Remove the outer membrane. Some octopus develops a slippery outer layer after cooking. Once done, use a paring knife to gently peel away the outer slippery layer before chopping.
  • Make ahead. This salad is best made the day before serving. It will keep for up to 2 days in the fridge.
  • Bring to room temp before serving. Olive oil solidifies when cold. When ready to serve, let it warm slightly to bring everything back together.
This chilled octopus salad is full of bright Mediterranean flavors with olives, fennel, bright lemon and spicy pickled peppers.

Serving Suggestions

This octopus salad is perfect as part of a Feast of the Seven Fishes alongside:

It also pairs beautifully with crusty bread, whipped feta, or other Mediterranean mezze.
For wine, serve alongside Sauvignon Blanc, Pinot Grigio, or another crisp, citrusy white.

More Seafood Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Mediterranean octopus salad with olives in a lemon vinaigrette.
Print Recipe
5 from 1 vote

Mediterranean Octopus Salad with Olives and Fennel

This bright and briny octopus salad is layered with shaved fennel, Castelvetrano olives, herbs, and tossed with a lemon garlic vinaigrette. Everything you want in a Mediterranean seafood salad and perfect as an appetizer too.
Prep Time15 minutes
Cook Time1 hour
Chilling20 minutes
Total Time1 hour 35 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: chilled octopus salad, Mediterranean octopus salad, octopus salad with olives
Servings: 4 servings
Calories: 193kcal
Author: Samantha Ferraro

Equipment

Ingredients

For Cooking the Octopus

For the Salad

  • ½ small fennel bulb shaved very thin
  • ½ small red onion shaved very thin
  • ¼ cup spicy pickled peppers such as Mama Lil’s, chopped
  • ½ cup pitted Castelvetrano olives roughly chopped
  • ¼ cup fresh parsley leaves chopped
  • 1-2 tablespoons fresh oregano leaves chopped

Lemon Vinaigrette

US Customary - Metric

Instructions

  • Cook the Octopus: Add the shallot, bay leaves, parsley, garlic, peppercorns, white wine, salt, and water to a medium pot. Bring to a gentle simmer.
  • Add the octopus tentacles and keep the liquid at a steady simmer (not boiling). Cook for 40 minutes to 1 hour, checking every 10 minutes after the 40-minute mark.
  • To test for doneness, insert a paring knife into the thickest part of the tentacle. If it slides in easily, it’s ready. If it bounces back or resists, continue cooking another 10–15 minutes and check again.
  • Clean the Octopus: Once tender, remove the octopus and let it cool until safe to handle.
  • If there is any slimy outer membrane, gently scrape or peel it off using a paring knife or spoon. Rinse briefly under cold water if needed and pat dry. Slice the octopus into ½-inch pieces.
  • Make the Salad: In a large bowl, combine the chopped octopus, shaved fennel and onion, pickled peppers, olives, parsley, and oregano.
  • Make the Vinaigrette: Whisk together the olive oil, lemon juice, grated garlic, salt, and pepper.
  • Assemble: Pour the vinaigrette over the salad and toss gently to combine. Taste and adjust seasoning as needed.
  • Chill: Let the salad marinate for at least 20 minutes before serving. Longer is even better.

Notes

  • Octopus cook time can vary depending on thickness. Start checking for doneness after 40 minutes by sliding a paring knife into the thickest part and should go in easily.
  • Keep the cooking liquid at a gentle simmer. Too low won’t tenderize properly, and boiling can make the octopus tough.
  • If a slippery outer membrane forms after cooking, gently peel or scrape it off before slicing.
  • This salad tastes even better after resting. Make it ahead and let it marinate for at least 20 minutes or up to 1 day.
  • If chilled, bring to room temperature before serving so the olive oil loosens and flavors shine.

Nutrition

Calories: 193kcal | Carbohydrates: 7g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 1mg | Sodium: 409mg | Potassium: 230mg | Fiber: 2g | Sugar: 2g | Vitamin A: 479IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 1mg

Beef Arayes (Lebanese Meat-Stuffed Pitas)

· 2 Comments

These beef arayes are Lebanese meat-stuffed pitas loaded with a bold, herbaceous mixture, then cooked until perfectly golden and crisp on the outside. Finished with creamy tahini sauce, crunchy sumac onions, and a drizzle of tangy pomegranate molasses. Every bite is savory, juicy, crispy, and full of big Middle Eastern flavors!

These beef arayes are pitas filled with a flavorful ground beef mixture. Once cooked, they are topped with pickled onions, tahini sauce and herbs.
[feast_advanced_jump_to]

About This Recipe

Beef arayes are delicious Lebanese meat-stuffed pitas with roots across the Levant. They’re filled with a kofta-style blend of ground beef, warm spices, and fresh herbs, then pan-fried until perfectly golden and crisp.

These make a fantastic weeknight dinner, and because I can never resist fun toppings, finish them with a generous drizzle of creamy tahini sauce, crunchy pickled sumac onions, and tangy pomegranate molasses. The combination of savory beef, crisp pita, bright onions and creamy tahini is unbelievably delicious!

📋 Ingredients

Ingredients for beef arayes, including pita bread, spices, ground beef, onion and fresh herbs.
  • Ground Beef: Use a ground beef mixture with 80% lean / 20% fat ratio. This keeps the filling juicy and flavorful without drying out.
  • Spices: (Paprika, Cumin, Coriander, Turmeric, Cinnamon, Sumac, Aleppo Pepper): This warm, aromatic blend gives the meat its signature Middle Eastern flavor. Learn more about Mediterranean Spices here!
  • Aromatics: Onion, Garlic & parsley is pulsed finely so they blend well into the beef mixture.
  • Pita Bread: Look for thicker, sturdier pitas so they hold the filling without tearing. Or if you feel ambitious, there is nothing like homemade pita bread.
  • Pomegranate molasses: This condiment is used throughout Middle Eastern cooking. It’s reduced pomegranate juice with a tart and slightly sweet flavor and pairs wonderfully with ground beef and spices.
  • Sumac Onion Salad: This salad is popular in Mediterranean cooking and often added to meat dishes. It's made by mixing thinly slice onions with lemon and sumac.
  • Tahini Sauce: Look for a good-quality pourable tahini to make tahini sauce. It adds a delicious creamy and nutty addition.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Protein: Use a mixture of half beef and lamb, all ground lamb, or ground dark meat chicken.
  • Spices: If you don’t have the full list, use what you have. A combo of cumin, coriander, and paprika will still taste amazing.
  • Sumac: If you’re out of sumac, add a little fresh lemon zest for brightness.
  • Pomegranate molasses: A thick, aged balsamic glaze can work in a pinch. It’ll be sweeter but still adds tang.
  • Pita: Any thicker pita works. If yours are very large, cut them into quarters.

⏲️ Instructions

Use a food processor to finely chop onion, garlic and herbs before adding to the ground beef.

Pulse the aromatics: Add onion, garlic, and parsley to a food processor and pulse until very finely chopped. Drain any excess liquid.

Mix the ground beef, chopped herbs and onions and spices together. This will be the ground beef mixture for the arayes.

Mix the filling: Add the onion mixture to a bowl with the ground beef, spices, salt, and pepper. Gently mix until evenly combined.

Fill the pita halves evenly with the ground beef mixture.

Stuff the pitas: Cut pitas in half and gently open the pockets. Divide the meat mixture among the pita halves, pressing it in evenly without overfilling.

Once you cook the beef stuffed pitas, sear the ends so the meat and pita adhere.

Sear until golden: Heat olive oil in a skillet over medium heat. Sear pitas on both sides and use tongs to sear the cut edge as well.

📍 Recipe Tips

  • Choose thicker pita bread: Thin pitas can tear once stuffed. Thicker pitas or fresh pitas hold up best.
  • Don’t overfill the pita: Divide the mixture among the pitas evenly. You want them about ½–¾ inch thick so they cook through without breaking the pita bread.
  • Pulse the aromatics finely: Use a food processor to pulse the aromatics to avoid large chunks of vegetables in the meat mixture. You can also use a knife and finely chop the best you can. Or use a box grater for the onion and garlic, just be sure to drain any liquid before adding to the meat mixture.
  • Don’t overmix the meat: Mix until just combined to keep the texture tender.
  • Sear all sides: Sear both the flat side of the stuffed pita, as well as the cut edge. This gives the arayes that signature golden, crispy bite.
  • Make-ahead: Cook the beef arayes fully, then reheat in a 325-350°F oven until warmed through. Add toppings right before serving so nothing gets soggy.
Middle Eastern beef arayes topped with pickled sumac onions, creamy tahini sauce and fresh herbs.

Serving Suggestions

These beef arayes are fantastic for a weeknight dinner but also fun for entertaining. Keep the toppings and dips separate so everyone can assemble their own.

Serve along side:

More Beef Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

These Middle Eastern stuffed pitas are filled with a flavorful beef mixture and topped with sumac onions, creamy tahini sauce and herbs.
Print Recipe
5 from 1 vote

Beef Arayes (Lebanese Meat Stuffed Pitas)

Beef arayes are delicious Middle Eastern stuffed pitas and seared until golden. Top with tahini and other toppings for a bold, flavorful meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Middle Eastern
Keyword: arayes recipe, beef arayes, meat stuffed pita
Servings: 5 stuffed pitas
Calories: 339kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Meat Filling:

For Assembling:

  • 3-4 pita breads cut in half
  • Olive oil for brushing

For Serving:

US Customary - Metric

Instructions

  • Make the filling: Add the onion, garlic, and parsley to a small food processor. Pulse until finely minced.
  • If mixture is too wet, transfer the mixture to a fine mesh sieve or cheesecloth and press to remove excess moisture.
  • Mix the beef: In a large bowl, combine the onion mixture with the ground beef and all the spices; paprika, cumin, coriander, cinnamon, sumac, Aleppo pepper, and salt. Mix with your hands until evenly combined, but don’t overmix.
  • Assemble the arayes: Stuff each pita half with the beef mixture, spreading it evenly so it’s about ½-3/4 inch thick throughout. Don’t overfill or the pita can tear.
  • Cook: Heat a cast-iron skillet or grill pan over medium heat and drizzle with olive oil. Cook the stuffed pita for 3–4 minutes per side, pressing slightly until golden and crisp. Then, stand each pita upright and sear the cut side for another minute or so, until it’s deeply golden and the edges are crisp.
  • Serve: Drizzle stuffed pitas with tahini sauce, pomegranate molasses, and top with sumac-pickled onions and herbs.

Notes

  • Use thicker, sturdier pita so it doesn’t tear once stuffed.
  • Don’t overfill and keep the meat layer about ½–¾ inch thick so it cooks evenly.
  • Pulse onion, garlic, and parsley finely (or grate if needed) and drain excess liquid.
  • Mix the meat gently to keep the texture tender.
  • To make ahead, cook fully, then reheat at 325–350°F until warmed through. Add toppings just before serving.

Nutrition

Calories: 339kcal | Carbohydrates: 22g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 712mg | Potassium: 351mg | Fiber: 2g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 3mg

Hanukkah Dinner Party Menu

· Leave a Comment

Hanukkah is all about celebrating the miracle of oil and gathering with friends and family, and of course… plenty of fried food! This Hanukkah menu brings together traditional favorites and fun twists, with a few playful touches to set the mood.

[feast_advanced_jump_to]

🍴Appetizers

Classic Potato Latkes: It wouldn't be a Hanukkah party without Mom's Classic Potato Latkes! Or if you feel a bit more creative, have fun with Salt and Vinegar Potato Latkes or make a Latke Bar with different toppings to choose from.

Potato latkes on a place and topped with sour cream and apple sauce and microgreens.

Chicken Liver Pâté (Optional): Chopped liver or chicken liver pâté is often seen around Jewish holiday dinners. This version brings in bright Mediterranean flavors with lemon zest, capers and fresh herbs.

Serve with crackers, crostini or top a dollop onto latkes.

Chicken liver pâté with capers, lemon and herbs.

🍽️ Main Dish Options

Pomegranate Braised Short Ribs (Meat Option): Rich, tender, deeply flavorful short ribs braised with sweet and tangy pomegranate and red wine. Serve over creamy sweet potatoes for a stunning holiday main course.

Serve the pomegranate short ribs over creamy sweet potatoes and garnish with pomegranate and herbs.

Herb Crusted Salmon (Seafood Option): A bright mixture of lemon juice, white wine and fresh herbs coats the salmon beautifully. The result is a tender, bright seafood main that everyone loves!

Fresh herb and lemon crusted salmon recipe.

🥗 Side Dishes

Roasted Carrots with Pomegranate and Pears: Colorful, lightly sweet, and beautiful next to the braised short ribs. Look for rainbow carrots for a striking side dish.

Pomegranate roasted carrots with pears and pomegranate molasses.

Kale Tabbouleh with Pomegranate and Quinoa: Kale tabbouleh is a twist on the popular Mediterranean salad, with nutty quinoa that is tossed with a tangy pomegranate vinaigrette.

🍩 Dessert

Donuts aka sufganiyot are a must for the Hanukkah season!

Pear Donuts with Vanilla and Cinnamon: Sweet pears are cooked down with brown sugar, vanilla and cinnamon, then piped into perfectly pillowy fried donuts.

Pear donuts are piled on a plate and dusted with powdered sugar.

🍷 Drink Pairings

Pomegranate Red Wine Sangria: This is such a good option for a batch cocktail! Just keep it chilled and add sparkling water before serving for a little fizz.

Pear and pomegranate red wine sangria in two glasses.

Wine Suggestions

  • For Short Ribs: A medium-bodied red like Pinot Noir or Merlot complements the richness and sweet-sour notes of the pomegranate braised short ribs.
  • For Salmon: A crisp, citrusy white such as Sauvignon Blanc or Chablis balances the fresh herbs and lemon in the herb-crusted salmon.

Non-Alcoholic Option

  • Jallab (Date & Molasses Drink): Lightly sweet and floral, this Middle Eastern drink pairs beautifully with fried latkes and rich mains.
  • Or simply sparkling water with a splash of pomegranate juice and add a twist of citrus.
A floral and refreshing Middle Eastern drink inspired from Lebanon, Jallab is made with date molasses, a touch of rose mater and topped with pine nuts.

🎉 Fun Extras for the Table

  • Dreidel Game: Classic, easy, and fun for all ages! Learn how to play dreidel and what the letters mean.
  • Scatter gelt on the table and to use during the dreidel game.
  • Menorah Lighting: If it’s one of the nights of Hanukkah, lighting the menorah together is a simple way to honor the holiday and create a warm, festive atmosphere.

📋 Make-Ahead Tips

  • Short Ribs: Make 1–2 days ahead, so they get even better as they sit.
  • Latkes: Fry earlier in the day or day before and reheat on a wire rack in the oven until warmed through.
  • Pâté: Can be made the day before.
  • Salads: Prep components ahead; toss right before serving.
  • Dessert fritters: Best served fresh, but the batter can be made ahead of time.

Braised Sweet and Sour Brisket

· 6 Comments

This tender, melt-in-your-mouth braised brisket is everything you want in a well-made brisket. The sweet and sour brisket is braised in a tangy and rich sauce that glazes over the brisket beautifully.

Braised sweet and sour brisket in a tomato and red wine based sauce.
[feast_advanced_jump_to]

About This Recipe

A well-made braised brisket is often the star of the show at most Jewish holiday dinners. I have fond memories of enjoying slices of sweet and sour brisket during our Passover seders and Hanukkah dinners. Though brisket is good any time of the year.

This sweet and sour brisket is inspired by my mom's sweet and sour sauce and the results are melt-in-your-mouth delicious! This version braises low and slow in a Dutch oven so the tangy sauce thickens perfectly, or make slow cooker red wine brisket for even more hands off-cooking.

For the perfect pairing serve alongside Celery Root Latkes or go classic with Mom's Crispy Potato Latkes, a fresh shredded kale salad on the side or with lemony matzo ball soup as a first course.

Brisket 101 (a.k.a. Let’s Talk Brisket)

Brisket is a substantial cut of beef, usually anywhere from 3 to 8 pounds. You can buy a whole brisket or choose between two main cuts:

  • Flat Cut (aka First Cut): This is the cut used for this Jewish-style brisket. It has a fat cap on one side with very little marbling throughout, which means it needs low and slow braise to stay tender.
  • Point Cut (aka Second Cut): This cut has more inter-muscular fat, so it’s richer and more flavorful, but it won’t slice quite as neatly as the flat cut.

For more on cuts and butchery, check out WA State Beef Commission.

Cooked braised brisket in a large dutch oven served in a sweet and sour tomato sauce.

Ingredients

  • Brisket: 3 to 5 pound flat cut brisket. Do not trim any fat as this cut needs the fat to keep the meat tender.
  • Salt and Pepper: This is a good hunk of meat so don't be shy with the salt.
  • Tomato Paste: A few tablespoons of tomato paste thickens the initial sauce and creates a lovely sweet flavor.
  • Paprika: Use either sweet paprika for a more mild flavor or smoked paprika for a smokier flavor. Tip: Add the spices when you saute the tomato paste to wake up the flavors.
  • Red Wine: A red blend or Cabernet can handle the robust brisket.
  • Tomato Sauce: Either unseasoned tomato sauce, tomato puree or strained tomatoes is perfect for this recipe.
  • Worcestershire Sauce: Optional, but a few dashes gives a great savory element to the sauce.
  • Beef Stock: I like using a beef stock base that I can add water to, such as Better Than Bouillon.
  • Brown Sugar: This is what gives the sweet flavor in the sweet and sour sauce.
  • Lemon Juice: My mom swore by using "sour salt", which is citric acid. But lemon juice works just as well and is what gives the sour flavor to the sauce.

How To Make Sweet and Sour Brisket

Drizzle a wide dutch oven with oil and sear the brisket.

Season and Sear the First Side: Place the seasoned brisket into a hot Dutch oven and sear the first side until deeply browned.

Sear the brisket on all sides, including the ends so a deep crust forms.

Sear All Sides: Turn brisket over and sear the other side. Use tongs to hold it upright and sear the ends.

Saute sliced onions in the same dutch oven for a few minutes to soften.

Remove Brisket and Sauté Onions: Transfer the brisket to a plate. In the same Dutch oven, sauté the onions until they soften and begin to caramelize.

Reduce the red wine until thickened.

Build the Sauce: Add the spices and tomato paste, then pour in the wine. Let the mixture simmer and reduce to concentrate the flavor.

Add the seared brisket back into the dutch oven with the reduced wine sauce.

Nestle Brisket Back Into the Pot: Return the seared brisket to the Dutch oven and spoon some of the sauce over the top before braising.

After the brisket is cooked, it will shrink a bit and sauce will reduce.

Cook Until Tender: Cook brisket in the oven until tender and the sauce has reduced. The meat should be tender enough to pierce easily with a fork.

Brisket Making Tips

  • Bring to room temperature: Let the brisket sit out for at least 30 minutes before cooking to remove the chill.
  • Pat it dry: A dry surface helps the brisket get a deep, even sear.
  • Sear every side: Don’t rush this step, searing all sides builds essential flavor.
  • Leave the fat on: The fat cap helps keep the brisket tender. You can skim excess fat from the sauce after cooking.
  • Cook until just tender: The brisket is ready when a fork pierces it easily and releases without resistance.
  • Even better the next day: Slice the cooked brisket and store it in the sauce; it reheats beautifully and tastes even richer after resting.
Braised Jewish style brisket sliced and placed back in the dutch oven with a rich sweet and sour sauce.
Can I make braised brisket ahead of time?

Braised brisket is one of those dishes that taste better as it sits. To make ahead, braise the brisket until tender, then slice and place the sliced brisket back into the sauce. Let the sauce come to room temperature, then chill and when ready, reheat the brisket in the sauce on the stovetop.

Serving Suggestions

Sweet and sour brisket is incredibly versatile and pairs well with just about anything! Serve it with lemon matzo ball soup as a starter or alongside garlic mashed potatoes to soak up all that tangy sauce. A bright green salad or roasted Brussels sprouts also balance the richness beautifully.

If you have any leftovers, and that's a BIG IF, you can make my Brisket Tacos with Pickled Onions or my Brisket Empanadas with Passion Fruit Chimichurri.

More Brisket Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Braised beef brisket in a rich sweet and sour tomato sauce.
Print Recipe
4.88 from 8 votes

Sweet and Sour Braised Brisket

This tender brisket is everything you want in a Jewish style brisket. The sweet and sour brisket is braised in a tangy and rich tomato sauce that glazes over the meat beautifully.
Prep Time30 minutes
Cook Time3 hours 30 minutes
Resting Time10 minutes
Total Time4 hours 10 minutes
Course: Dinner, Main, Main Course
Cuisine: Jewish
Keyword: braised brisket, Jewish style brisket, sweet and sour brisket
Servings: 6 servings
Calories: 572kcal
Author: Samantha Ferraro
Cost: $40

Equipment

Ingredients

US Customary - Metric

Instructions

  • Pre-heat the oven to 300°F.
  • Sear the Brisket: Pat the brisket very dry with paper towels and season generously with salt and pepper.
  • Heat a wide Dutch oven over medium-high heat and add olive oil. Sear the brisket on all sides until a deep crust forms, then remove and set aside.
  • Sauté the Onions: Add a little more oil if needed, then add the sliced onions and sauté until softened, about 2–3 minutes.
  • Build the Sauce: Stir in the paprika and tomato paste and sauté for another 30 seconds, breaking down the tomato paste into the oil.
  • Pour in the red wine and scrape up any browned bits with a spatula. Let the wine reduce for 2–3 minutes until thickened.
  • Braise: Return the brisket to the pot, fat side up and any accumulated juices.
  • In a bowl, whisk together the tomato sauce, beef stock, Worcestershire, brown sugar, and lemon juice and pour the mixture over and around the brisket.
  • Bring the mixture to a boil, then cover and transfer to a 300°F oven.
  • Braise for 3–3½ hours, or until the brisket is fork-tender and the sauce has thickened.
  • Slice & Serve: Transfer the brisket to a cutting board and rest for 10 minutes.
  • Slice against the grain, then nestle the slices back into the sauce. Spoon sauce over the top and serve.

Video

Notes

  • Bring to room temperature: Let the brisket sit out for at least 30 minutes before cooking to remove the chill.
  • Pat it dry: A dry surface helps the brisket get a deep, even sear.
  • Sear every side: Don’t rush this step — searing all sides builds essential flavor.
  • Leave the fat on: The fat cap helps keep the brisket tender. You can skim excess fat from the sauce after cooking.
  • Cook until just tender: The brisket is ready when a fork pierces it easily and releases without resistance.
  • Even better the next day: Slice the cooked brisket and store it in the sauce; it reheats beautifully and tastes even richer after resting.
  • For more wonderful beef recipes, try my Grilled Tomahawk Steak with Chimichurri Butter or Cast Iron Steak with Mushrooms.

Nutrition

Calories: 572kcal | Carbohydrates: 18g | Protein: 58g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 164mg | Sodium: 1509mg | Potassium: 1356mg | Fiber: 2g | Sugar: 13g | Vitamin A: 515IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 6mg

Pomegranate Braised Short Ribs

· 2 Comments

These pomegranate-braised short ribs slowly cook in a rich braising liquid with red wine, warm spices, pomegranate juice, and a touch of tangy pomegranate molasses. The beef becomes tender, with a savory-sweet sauce that’s deeply aromatic. Serve over creamy sweet potatoes and finish with a bright pomegranate gremolata for a comforting main course with a Mediterranean twist.

Tender pomegranate short ribs are4 served over creamy mashed sweet potatoes and garnished with a pomegranate gremolata.
[feast_advanced_jump_to]

About This Recipe

These pomegranate-braised short ribs are a gorgeous, slow-cooked main dish that’s perfect for the holiday season or any cooler night when you want something rich and aromatic. Bone-in short ribs are deeply browned, then braised with red wine, warm spices, sweet-tart pomegranate juice, and pomegranate molasses. The result is melt-in-your-mouth beef with a sauce that’s rich, tangy, aromatic, and beautifully balanced.

Serve the short ribs over creamy mashed sweet potatoes for a striking main course and finish with a bright pomegranate gremolata with fresh lemon zest and juicy pomegranate seeds. The pop of freshness cuts through the richness perfectly.

And if you love a more classic flavor profile, try my red wine short ribs with parsnip mash that’s always a hit!

📋 Ingredients

Ingredients for braised pomegranate short ribs, including pomegranate molasses, red wine, warm spices and fresh herbs.
  • Short Ribs: Look for thick, bone-in English-cut or “dinosaur”-cut short ribs. The thicker ones have more meat and become incredibly tender as the fat and connective tissue melt down during the braise.
  • Aromatics (Onion, Carrot, Celery): The classic mirepoix foundation for long braises.
  • Fresh Herbs: A bundle of rosemary, thyme, parsley, and bay leaves. Tie them with butcher’s twine so they’re easy to remove once the braise is done.
  • Warm Spices: Coriander, allspice, and a cinnamon stick are subtle, warm spices that complement the pomegranate and beef without overpowering anything.
  • Pomegranate Molasses: Pomegranate molasses brings a delicious tangy and slightly sweet layer of flavor. If pomegranate molasses is new to you, it’s a pantry staple in my kitchen and used in Mediterranean cooking. Add a drizzle to roasted squash or add to a pomegranate salad dressing.
  • Red Wine: Choose something you enjoy drinking, such as a red table wine or Cabernet. Avoid dessert wines, which can be too sweet for a braise.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Boneless short ribs: Work well, but they cook a bit faster and may need slightly less liquid.
  • No red wine: Replace with additional beef stock and a splash more pomegranate juice.
  • Vegetables: Try shallots or leeks instead of onion and parsnips instead of carrots.
  • No pomegranate molasses: A thick, high-quality balsamic can be used in a pinch (not identical, but gives a similar tangy sweetness).
  • Make it spicier: Add Aleppo pepper or red pepper flakes when blooming the spices.

⏲️ Instructions

Pat the short ribs dry and season with salt and pepper on all sides.

Season the Short Ribs. Pat the short ribs dry and season generously with salt and pepper on all sides.

In a wide Dutch oven drizzled with olive oil, sear the short ribs on all sides until deeply browned.

Sear the Short Ribs. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer to a plate.

Remove the seared short ribs from the Dutch oven and saute the chopped vegetables.

Sauté the Aromatics. Add the vegetables and sauté for 4–5 minutes. Add garlic and sauté for 30 seconds, then the tomato paste and cook for 1–2 minutes until it darkens slightly. Add the coriander and allspice and sauté for about 30 seconds.

Add red wine to the sautéed vegetables and simmer to reduce the wine.

Deglaze with Wine. Pour in the red wine to deglaze, scraping up any browned bits from the bottom.

Nestle the seared short ribs back into the Dutch oven and add the braising liquid, red wine, pomegranate molasses and fresh herbs.

Build the Braising Liquid. Return the short ribs to the pot and add beef stock, pomegranate juice, and pomegranate molasses. Nestle in the cinnamon stick, bay leaves, and herb bundle. Bring to a gentle simmer.

Cook the pomegranate short ribs in the oven until the sauce reduces and meat is tender and starts to fall off the bone.

Braise the Short Ribs. Cover and transfer to the oven. Braise for about 2½ hours, until tender.

📍 Recipe Tips

  • Dry the meat well. A dry surface creates deep, even browning. Pat the ribs thoroughly with paper towels before seasoning.
  • Don’t overcrowd the pan. Sear the ribs in batches, as needed, so they brown and not steam.
  • Check your liquid level. The braising liquid should come at least halfway to ¾ up the ribs. The ribs don't need to be submerged, but still need enough liquid as it will reduce in cooking.
  • Skim excess fat. Once the braise is done, use a spoon to skim the fat that rises to the top. If you want it extra clean, chill the sauce and remove the solidified fat, then reheat.
Braised pomegranate short ribs in a rich red wine and pomegranate sauce.

Serving Suggestions

Serve the pomegranate short ribs over creamy mashed sweet potatoes (recipe below) so the rich sauce drapes over every bite! They’re impressive enough to serve for Christmas, Hanukkah, Rosh Hashanah, or any holiday dinner.

Some sides that pair beautifully:

More Beef Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Tender Pomegranate short ribs are slightly tangy and savory and served over creamy sweet potatoes.
Print Recipe
5 from 1 vote

Pomegranate Braised Short Ribs

These tender, fall-off-the-bone short ribs are braised in red wine, pomegranate juice, and warm spices for a deep, aromatic flavor. Served over creamy mashed sweet potatoes and topped with a fresh pomegranate gremolata.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main Course
Cuisine: American, Mediterranean
Keyword: pomegranate braised short ribs, pomegranate short ribs
Servings: 4 servings
Calories: 720kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Short Ribs

Pomegranate Gremolata

  • ¼ cup chopped fresh parsley
  • Zest of 1 lemon
  • Pomegranate seeds from about half a pomegranate

Mashed Sweet Potatoes

  • 2 to 3 medium sweet potatoes
  • 2 to 3 tablespoons non-dairy milk such as almond or oat milk
  • Salt and black pepper to taste
  • ¼ teaspoon ground cinnamon
US Customary - Metric

Instructions

For the Short Ribs

  • Preheat oven to 350°F.
  • Sear the Short Ribs. Pat the short ribs dry and season generously with salt and pepper on all sides.
  • Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer to a plate.
  • Sauté the Aromatics. In the same pot, add the onion, carrots, and celery and sauté until softened and golden, about 4–5 minutes.
  • Stir in the garlic and sauté for 30 seconds. Add the tomato paste and cook for 1–2 minutes until it darkens slightly.
  • Bloom the Spices. Add the coriander and allspice, stirring to bloom the spices in the oil for about 30 seconds.
  • Build the Braising Liquid. Pour in the red wine to deglaze, scraping up any browned bits from the bottom.
  • Return the short ribs to the pot. Add beef stock, pomegranate juice, and pomegranate molasses. The liquid should be about halfway up the ribs.
  • Nestle in the cinnamon stick, bay leaves, and herb bundle. Bring to a gentle simmer.
  • Braise the Short Ribs. Cover and transfer to the oven. Braise for about 2½ hours, or until the ribs are fork-tender and the sauce has reduced.
  • Once done, remove from oven and use a spoon to skim excess fat from the surface. Taste and adjust seasoning as needed.

Creamy Sweet Potatoes

  • Roast the Sweet Potatoes. Cut large ones in half, lengthwise and place on a baking sheet. Roast at 400°F for about 40 minutes, or until fork-tender.
  • Mash the Sweet Potatoes. Once the potatoes are cool enough to handle, scoop out the flesh and mash or blend with non-dairy milk, salt, pepper, and ground cinnamon until smooth and creamy.

To Serve

  • Make the Gremolata. To a bowl, combine chopped parsley, lemon zest, and pomegranate seeds and toss to combine.
  • Assemble. Spread the mashed sweet potatoes on a serving platter and top with the braised short ribs, spooning the vegetables and sauce around them.
  • Garnish generously with the pomegranate gremolata and serve warm.

Notes

  • Dry the meat well. A dry surface creates deep, even browning. Pat the ribs thoroughly with paper towels before seasoning.
  • Don’t overcrowd the pan. Sear the ribs in batches, as needed, so they brown and not steam.
  • Check your liquid level. The braising liquid should come at least halfway to ¾ up the ribs. The ribs don/t need to be submerged, but still need enough liquid as it will reduce in cooking.
  • Skim excess fat. Once the braise is done, use a spoon to skim the fat that rises to the top. If you want it extra clean, chill the sauce and remove the solidified fat, then reheat.

Nutrition

Calories: 720kcal | Carbohydrates: 46g | Protein: 54g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 147mg | Sodium: 620mg | Potassium: 1893mg | Fiber: 6g | Sugar: 18g | Vitamin A: 21618IU | Vitamin C: 15mg | Calcium: 125mg | Iron: 7mg

Whipped Feta with Marinated Olives and Toasted Pine Nuts

· 1 Comment

This creamy whipped feta dip is smooth and tangy, with just the right amount of sweet thanks to a touch of honey. It’s topped with bright lemony marinated olives, crunchy toasted pine nuts, and a sprinkle of Aleppo pepper. This is one of those quick back-pocket appetizers you’ll be making on repeat!

Whipped feta made with honey and yogurt and topped with marinated olives.
[feast_advanced_jump_to]

About This Recipe

This creamy whipped feta dip is about to become your new go-to appetizer! It comes together in minutes, yet tastes like something you’d find on a mezze platter at your favorite Mediterranean spot.

The base is a super smooth blend of feta cheese, Greek yogurt, lemon, olive oil, and just a touch of honey to balance the salty, savory flavors. Then it’s topped with bright, herb-marinated olives that add the perfect briny contrast. A handful of toasted pine nuts brings buttery crunch, and a pinch of Aleppo pepper adds a gentle warmth.

Serve it with anything you love to dip! Wedges of warm pita, crisp veggies, or baked pita chips. It’s also a fabulous addition to a larger mezze spread with your other favorite nibbles. Either way, whipped feta is always the first to disappear!

📋 Ingredients

Ingredients for whipped feta, including yogurt, honey, lemon and olives.
  • Feta Cheese: Look for a block of feta packed in brine. It whips up so much creamier than pre-crumbled feta, which tends to be drier.
  • Greek Yogurt: Greek yogurt gives the feta dip a delicious tang without thinning it out. Full-fat or low-fat both work, just avoid fat-free because it won’t be as creamy.
  • Lemon: Both lemon zest and lemon juice are in this recipe. Lemon zest adds a fragrant, bright citrus flavor without being as sharp as lemon juice. I love using a microplane for zesting.
  • Castelvetrano Olives: These are mild and buttery green olives and I like to call them a “gateway olive” if you’re unsure what olives to try first. Roughly chop or gently smash the pitted olives, so they’re rustic but still bite-sized.
  • Toasted Pine Nuts: Pine nuts toast quickly and bring a delicious buttery crunch. Toast them in a small skillet with just a splash of oil, watching closely. They can go from golden to burnt fast!
  • Aleppo Pepper: Aleppo pepper is milder and fruitier than traditional crushed red pepper flakes. It’s lovely sprinkled over the top, but you can omit it if you prefer no heat.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

This recipe is incredibly versatile. A few fun swaps:

  • Yogurt: Labneh is a Middle Eastern strained yogurt cheese and is an excellent substitute for Greek yogurt. It’s thicker, tangier, and extra creamy.
  • Citrus: Try replacing the lemon with orange zest + a splash of orange juice, or a combination of both. Both the feta and olives pair beautifully with orange.
  • Olives: A mix of Castelvetrano + Kalamata adds a deeper, brinier flavor. Use half-and-half and marinate the same way.
  • Nuts: Swap pine nuts for toasted sliced almonds, pistachios, or walnuts.

⏲️ Instructions

To a small food processor, add the feta cheese, yogurt, honey, olive oil and lemon zest and puree until the mixture is smooth.

Make the Whipped Feta: Add the feta, Greek yogurt, olive oil, lemon zest and honey to a food processor and blend until smooth, scraping down the sides as needed.

Add the roughly chopped olives to a bowl along with fresh herbs and olive oil, lemon zest and juice and toss to combine.

Make the Marinated Olives: Add the chopped olives to a bowl, along with olive oil, lemon zest and juice, chopped parsley and mint and toss to combine. Marinate for a few minutes before assembly.

📍 Recipe Tips

  • Use a food processor for the creamiest texture. It helps everything whip up super smooth. Use a rubber spatula to scrape down the sides of the processor as needed, so everything blends and is as smooth as possible.
  • Toast pine nuts carefully. Keep the heat on low to medium, moving them around frequently. Once they turn golden, remove the pine nuts from the heat, as they can continue to darken slightly as they cool.
  • Marinate the olives briefly. Even 10–20 minutes helps the flavors develop, but it’s not essential if you’re short on time.
  • Make-ahead: Both the whipped feta and marinated olives can be made 3 days in advance, but keep them separate until you’re ready to assemble.
  • Bring to room temperature: Bring both the whipped feta and olives to room temperature for 15-20 minutes before serving. This softens the dip and lets the flavors open up.
Creamy whipped feta cheese toped with marinated olives and toasted pine nuts.

Serving Suggestions

Whipped feta dip can go with just about anything! Here are some favorite ways to serve it:

More Dip Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Creamy whipped feta topped with marinated olives and toasted pine nuts.
Print Recipe
5 from 1 vote

Whipped Feta with Olives

This creamy whipped feta is topped with marinated olives, toasted pine nuts,and Aleppo pepper. An easy Mediterranean appetizer everyone loves.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: creamy whipped feta, whipped feta dip, whipped feta with olives
Servings: 4 servings
Calories: 384kcal
Author: Samantha Ferraro

Equipment

Ingredients

Whipped Feta

  • 8 oz feta roughly torn
  • ½ cup Greek yogurt
  • 2 tablespoons olive oil
  • Zest of ½ lemon
  • 2 teaspoons honey

Marinated Olive Topping

  • 1 cup Castelvetrano olives smashed and roughly chopped
  • 3 tablespoons olive oil
  • Zest of ½ lemon
  • 2 teaspoons fresh lemon juice
  • 1-2 tablespoons chopped parsley
  • 1 –2 tablespoons chopped fresh mint
  • 2 –3 tablespoons toasted pine nuts
  • Aleppo pepper for garnish

For Serving

US Customary - Metric

Instructions

  • Make the Whipped Feta: Add the feta, Greek yogurt, olive oil, lemon zest and honey to a food processor and blend until smooth, scraping down the sides as needed.
  • Transfer to a shallow bowl and create swoops on the surface.
  • Make the Marinated Olives: Add the roughly chopped olives to a bowl, along with olive oil, lemon zest and juice, chopped parsley and mint.
  • Toss gently and let sit for a few minutes so the flavors combine.
  • Assemble: Spoon the marinated olive mixture over the whipped feta and top with toasted pine nuts and a pinch of Aleppo pepper.

Notes

  • Use a food processor for the smoothest texture. Scrape down the sides as needed so everything blends evenly.
  • Toast pine nuts carefully. Keep the heat low and remove them once golden—they darken quickly.
  • Marinate the olives for 10–20 minutes if you can, but it’s optional.
  • Make ahead: Prep the whipped feta and olives up to 3 days ahead; store separately until serving.
  • Bring to room temperature: Let both sit out for 15–20 minutes so the dip softens and the olive oil loosens.

Nutrition

Calories: 384kcal | Carbohydrates: 8g | Protein: 11g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 1183mg | Potassium: 99mg | Fiber: 1g | Sugar: 4g | Vitamin A: 468IU | Vitamin C: 2mg | Calcium: 327mg | Iron: 1mg

Citrus Fennel Salad with Olives and Pistachios

· Leave a Comment

Fresh and vibrant, this citrus fennel salad is layered with colors and textures. Sweet and tart citrus is combined with crunchy fennel, pistachios, and fresh herbs that pair beautifully with roasted meats, seafood, or on their own.

Citrus fennel salad with fresh mint, olives, chopped pistachios and dressed in a tangy vinaigrette.
[feast_advanced_jump_to]

About This Recipe

Bright, vibrant, and full of texture, this citrus fennel salad is a celebration of fresh citrus! A variety of citrus, with some sweeter ones like oranges and mandarins, and some tarter ones like grapefruit, is paired with thinly shaved fennel that’s crisp with just a hint of licorice. It’s a classic flavor combination that I also use in my Citrus & Fennel Roast Chicken, which is always a hit.

To add even more punch, buttery Castelvetrano olives, crunchy pistachios, fresh herbs, and tangy feta are layered in, creating a mix of flavors and textures that work beautifully together. Finished with a simple, bright vinaigrette, this salad is perfect alongside white wine steamed clams, roast chicken, grilled steak kabobs, or enjoyed on its own for a refreshing bite any time of year.

📋 Ingredients

Ingredients for citrus fennel salad with red onion, pistachios, fresh herbs and olives.
  • Citrus: Use a variety of citrus for different sweet and tart notes, including grapefruit, blood orange, navel oranges and mandarins.
  • Fennel: A unique, slightly licorice-flavored vegetable that adds crunch. I recommend using a mandolin to shave it thin (about ⅛–¼ inch) so it’s tender and easy to eat in a raw salad.
  • Red Onion: Thinly sliced for just a little sharpness, which balances the sweetness of the citrus.
  • Olives: Pitted Castelvetrano olives are buttery and mild, perfect in a salad. You can also find them in jars or at the olive bar in most grocery stores.
  • Mint: Fresh mint brightens the whole salad. If fresh isn’t available, you can use a small amount of dried mint.
  • Pistachios: Add a rich, crunchy texture that pairs beautifully with the citrus and fennel. Toast lightly if you want extra flavor.
  • Feta Cheese: Look for a block feta cheese in brine, which is much creamier than pre-crumbled feta.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Citrus: Use any combination of sweet and tart citrus, such as grapefruit, Navel or Cara Cara oranges, blood oranges, tangerines, or clementines. Winter is peak citrus season and really makes this salad shine.
  • Olives: Castelvetrano olives are buttery and mild, but you can use green olives for a tangy kick, or Kalamata olives for a bold flavor.
  • Cheese: Feta is classic, but creamy goat cheese or fried halloumi would also be delicious.
  • Nuts: Pistachios add a rich crunch, but toasted pine nuts or slivered almonds are excellent alternatives.
  • Herbs: Fresh mint is best, but if that’s unavailable, use about ½ teaspoon dried mint and adjust to taste.

⏲️ Instructions

Segment different varieties of citrus for the citrus fennel salad.

Prep the Citrus: Peel and slice the citrus into segments or rounds, making sure to remove any white pith. Transfer to a large bowl.

Garnish the citrus fennel salad with chopped pistachios and fresh mint before serving.

Assemble the Salad: Add shaved fennel and onions and scatter in the chopped mint, pistachios, and olives. Drizzle with vinaigrette and gently toss together.

📍 Recipe Tips

  • Shave the Fennel Thin: Aim for about ⅛ to ¼ inch slices so it’s tender and easy to eat alongside the delicate citrus. A mandolin works great for this!
  • Segment the Citrus: Use a sharp paring knife to trim the ends, peel off the skin and pith, and slice between the membranes to avoid any bitterness.
  • Make Ahead: You can prep the salad up to a day in advance, but wait to add the dressing and fresh herbs until serving.
  • Vinaigrette Prep: The dressing can be made up to 5 days ahead and stored in a jar in the refrigerator.
Citrus fennel salad with olives, chopped pistachios and fresh mint.

Serving Suggestions

This versatile salad pairs beautifully with:

It’s also wonderful on its own as a bright, refreshing side dish!

More Salad Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Citrus fennel salad with loads of fresh herbs, pistachios, olives and thin red onion.
Print Recipe
No ratings yet

Citrus Fennel Salad with Mint & Pistachios

This citrus fennel salad is all about brightness and texture, with sweet-tart citrus, shaved fennel and lots of fresh herbs and crunchy pistachios.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: citrus fennel salad, citrus salad with pistachios, mediterranean citrus salad, shrimp and citrus salad
Servings: 4 servings
Calories: 435kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the salad:

  • 1 grapefruit peeled and cut into segments
  • 1 blood orange peeled and cut into segments
  • 1 navel orange peeled and cut into segments
  • 2 mandarins peeled and sliced or separated into segments
  • 1 small fennel bulb thinly shaved (plus fronds for garnish if you like)
  • ¼ small red onion very thinly sliced
  • ¼ cup chopped fresh mint leaves plus extra for garnish
  • ¼ cup chopped pistachios
  • ½ cup pitted Castelvetrano olives roughly chopped
  • ¼ cup crumbled feta

For the vinaigrette:

  • ½ cup olive oil
  • 2-3 tablespoons white wine vinegar
  • 2 –3 tablespoons fresh citrus juice squeeze from leftover membranes and peels
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Pinch of salt and black pepper
US Customary - Metric

Instructions

  • Prepare the citrus: Peel and slice the citrus into segments or rounds, making sure to remove any white pith. Lay everything on a platter or transfer to a large bowl.
  • Make the vinaigrette: In a small bowl or jar, combine the olive oil, white wine vinegar, citrus juice, honey, salt, pepper, and Dijon. Whisk, or if using a mason jar, seal tightly and shake vigorously until the dressing is fully emulsified.
  • Toss the fennel + onion: In a mixing bowl, toss the shaved fennel and red onion with 1–2 tablespoons of the vinaigrette just to start softening and “quick-pickling” them.
  • Assemble the salad: Add the fennel mixture to the citrus. Scatter in the chopped mint, pistachios, and olives. Drizzle with more vinaigrette and gently toss or arrange.
  • Finish: Garnish with extra mint, pistachios, fennel fronds, and feta if using. Serve right away.

Notes

  • Shave the Fennel Thin: Aim for about ⅛ to ¼ inch slices so it’s tender and easy to eat alongside the delicate citrus. A mandolin works great for this!
  • Segment the Citrus: Use a sharp paring knife to trim the ends, peel off the skin and pith, and slice between the membranes to avoid any bitterness.
  • Make Ahead: You can prep the salad up to a day in advance, but wait to add the dressing and fresh herbs until serving.
  • Vinaigrette Prep: The dressing can be made up to 5 days ahead and stored in a jar in the refrigerator. 

Nutrition

Calories: 435kcal | Carbohydrates: 29g | Protein: 5g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 8mg | Sodium: 418mg | Potassium: 604mg | Fiber: 6g | Sugar: 17g | Vitamin A: 1455IU | Vitamin C: 69mg | Calcium: 150mg | Iron: 1mg

Jewish-Style Sweet and Sour Meatballs

· Leave a Comment

Jewish-style sweet-and-sour meatballs are a classic comfort recipe, with tender beef meatballs simmered in a tangy and slightly sweet tomato sauce. It's an easy, flavorful recipe that's made with just a handful of pantry staples.

These Jewish style sweet and sour meatballs are a classic Jewish recipe with beef meatballs simmered in a tangy and slightly sweet tomato sauce.
[feast_advanced_jump_to]

About This Recipe

Jewish-style sweet-and-sour meatballs are a staple in Jewish home cooking and you’ll find them showing up for weeknight dinners, Shabbat meals, and holidays like Hanukkah or Passover. Inspired by my mom’s sweet-and-sour brisket, this version swaps the brisket for tender beef meatballs that simmer in a tangy and slightly sweet tomato sauce made from simple, pantry-friendly ingredients.

Families all have their own nostalgic variations, but this version sticks to that old-school tradition with tomato sauce, brown sugar, and fresh lemon juice, giving it that perfect sweet-and-tangy balance that makes these meatballs so comforting and distinct.

📋 Ingredients

Ingredients for Jewish style sweet and sour meatballs including crushed tomatoes, ground beef, brown sugar, red wine and spices.
  • Ground Beef: Use 80/20 ground beef, meaning that there is 20% fat to 80% of the beef. The fat content will keep the meatballs tender and flavorful.
  • Spices (garlic powder, onion powder, paprika, parsley): Simple, straightforward seasonings that give the meatballs a flavorful but familiar profile.
  • Panko Breadcrumbs: Helps bind the meatballs while keeping the texture light.
  • Tomato Sauce: Canned tomato sauce keeps things easy, but you can also use crushed tomatoes, strained tomatoes, or even roasted and blended fresh tomatoes.
  • Brown Sugar: Adds sweetness with a deeper, slightly caramel flavor compared to white sugar.
  • Lemon Juice: Fresh lemon juice is what gives that signature sour pucker in the tomato sauce. Or add a bit of citric acid, as my mom used. It brightens the sauce and brings out the sweet-and-sour contrast.
  • Red Wine: Use a medium-bodied wine, such as a Cabernet or red blend. The wine will add a lovely layer of flavor to the sauce without being overpowering.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Ground Meats: Ground veal or ground chicken both work well. Ground turkey is leaner and will taste a bit different, so I don’t recommend it for this recipe.
  • Tomato Options: You can use tomato sauce, crushed tomatoes, strained tomatoes, or roasted tomatoes blended smooth.
  • Without wine: Simply skip it. The sauce will still be delicious. Or, you can also add a tiny splash of balsamic vinegar for deeper tang.
  • For Passover: Substitute the panko breadcrumbs with matzo meal.

⏲️ Instructions

Once the chopped onions are sautéed, add red wine and let the wine reduce.

Sauté the onions: Cook the onions until soft, then add red wine and let it reduce until the pan is nearly dry.

Simmer the sweet and sour tomato sauce for a few minutes before the meatballs are added.

Make the sweet-and-sour sauce: Stir in the tomato sauce, sugar, and lemon juice, then let the sauce gently simmer for a few minutes.

Add the beef meatballs to the sweet and sour tomato sauce and simmer until the meatballs are just cooked through.

Add the meatballs: Nestle the uncooked beef meatballs into the simmering sauce in a single layer.

Simmer the meatballs in the tomato sauce until the sauce has reduced slightly and the meatballs are just cooked through and tender.

Simmer until tender: Cover and cook until the meatballs are cooked through and the sauce has thickened slightly, about 25-30 minutes.

📍 Recipe Tips

  • Do not overmix the meatballs: Mix until the ingredients are just combined. Overworking the mixture can make the meatballs tough.
  • Taste the sauce before adding the meatballs: Adjust the sweetness (add more brown sugar) or tanginess (add more lemon juice) based on personal preference.
  • Freeze Ahead: Roll the meatballs and freeze uncooked, then they can be simmered straight from frozen.
  • Make in Advance: Cook the full recipe ahead of time, then reheat gently on the stove. If the sauce thickens, add up to ½ cup water to loosen it.
These Jewish style sweet and sour meatballs have tender beef meatballs simmered in a tangy and slightly sweet tomato sauce.

Serving Suggestions

More Ground Beef Recipes To Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Jewish style sweet and sour meatballs in a sweet and tangy tomato sauce.
Print Recipe
No ratings yet

Jewish-Style Sweet and Sour Meatballs

Jewish-style sweet-and-sour meatballs are simmered in a sweet, tangy tomato sauce for a flavorful and comforting weeknight dinner.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Jewish
Keyword: jewish meatballs, jewish style sweet and sour meatballs, sweet and sour meatballs
Servings: 4 servings
Calories: 565kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Meatballs

  • 1 pound ground beef 80/20 (80% beef, 20%fat)
  • 1 large egg
  • ½ cup panko breadcrumbs add more if the mixture feels too wet
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper to taste

For the Sauce

  • 1 small onion finely chopped
  • 1 to 2 tablespoons olive oil
  • ½ cup red wine
  • 32 ounce tomato sauce
  • ½-1 cup water use the tomato can to rinse
  • ½ cup brown sugar add more to taste
  • 2 tablespoons fresh lemon juice or apple cider vinegar about 1 juicy lemon
  • ½ teaspoon paprika
  • Kosher salt and black pepper to taste
US Customary - Metric

Instructions

  • Make the meatballs: In a large bowl, combine the ground beef, egg, panko, garlic powder, onion powder, paprika, salt, and pepper. Mix gently until just combined, do not overwork the meat.
  • Form into one-inch meatballs (about twelve) and set aside on a plate.
  • Start the sauce: Heat olive oil in a large braiser or deep sauté pan over medium heat. Add the chopped onion and cook until softened and lightly golden, about 3-4 minutes.
  • Deglaze with wine: Pour the wine in and let the wine reduce for about a minute.
  • Add the tomato sauce, water, brown sugar, lemon juice, paprika, salt, and pepper. Stir and bring to a gentle simmer for 3-5 minutes. Taste and adjust sweetness or tanginess.
  • Add the meatballs: Nestle the meatballs into the sauce in a single layer. Spoon some sauce over the top.
  • Simmer: Cover, leaving a small opening and simmer gently for 25-30 minutes, until the meatballs are cooked through and the sauce has thickened slightly.
  • Serve: Taste one more time for seasoning. Serve hot over rice and spoon extra sauce on top.

Notes

  • Do not overmix the meatballs: Mix until the ingredients are just combined. Overworking the mixture can make the meatballs tough.
  • Taste the sauce before adding the meatballs.: Adjust the sweetness (add more brown sugar) or tanginess (add more lemon juice) based on personal preference.
  • Freeze Ahead: Roll the meatballs and freeze uncooked, then hey can be simmered straight from frozen.
  • Make in Advance: Cook the full recipe ahead of time, then reheat gently on the stove. If the sauce thickens, add up to ½ cup water to loosen it.
  • Yields about 12 meatballs.

Nutrition

Calories: 565kcal | Carbohydrates: 49g | Protein: 25g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1234mg | Potassium: 1151mg | Fiber: 4g | Sugar: 37g | Vitamin A: 1289IU | Vitamin C: 21mg | Calcium: 107mg | Iron: 5mg

Roasted Acorn Squash with Goat Cheese and Arugula

· Leave a Comment

Inspired by an Argentine-style squash salad, roasted acorn squash is filled with creamy goat cheese, peppery arugula, and a bright parsley chimichurri vinaigrette. The warmth of the squash gently melts the cheese and wilts the arugula, and every bite is savory, tangy and creamy.

Roasted acorn squash halves with goat cheese, arugula and herb vinaigrette.
[feast_advanced_jump_to]

About This Recipe

This roasted squash recipe is inspired by Argentine-style calabaza salad, which is a warm roasted squash that gets filled with greens, cheese, and dressed with a bright chimichurri-like vinaigrette. There’s no strict traditional name, but this style is very classic in Argentine home cooking-roasted squash + fresh herbs + tangy red wine vinegar.

Once the roasted acorn squash comes out of the oven, use it as your “bowl” and crumble creamy goat cheese right in the center, along with peppery arugula, and finish with a good drizzle of the bright parsley chimichurri all over.

As you scoop into the tender squash, the heat gently melts the cheese and wilts the arugula, so every bite is warm, tangy, nutty, and incredibly satisfying.

📋 Ingredients

Ingredients for roasted squash with arugula and parsley chimichurri, including goat cheese and red wine vinegar.

This recipe uses minimal ingredients, so look for the best quality and freshest available for the best flavor.

  • Acorn Squash: A classic fall squash with a naturally sweet, nutty flavor. Look for one that feels heavy for its size and has firm, dull skin.
  • Goat Cheese: Look for a log of goat cheese instead of the pre-crumbled option, which is creamier and will melt beautifully into the warm squash.
  • Arugula: Adds that peppery bite and wilts just slightly from the heat of the squash.
  • Fresh Parsley + Oregano: Both are classic Argentine chimichurri herbs. Parsley keeps things bright; oregano adds an earthy punch.
  • Olive Oil: Look for an Argentine extra-virgin olive oil, which tends to be bold and peppery.
  • Red Wine Vinegar: A very traditional acid in chimichurri that is bright and punchy.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Squash Options: Any hearty winter squash works great. Try kabocha squash, butternut squash, delicata, or even a small sugar pumpkin. If the squash is large, cut it into quarters.
  • Herbs: For a twist, add a handful of mint for brightness. Cilantro isn’t classic in Argentina, but will add a lovely bright layer of flavor.
  • Cheese: Goat cheese is the most natural pairing here, but a creamy feta cheese would be great for a saltier bite. Or roughly torn Burrata for extra creaminess.

⏲️ Instructions

Cut the acorn squash in half, scoop out the seeds and season with olive oil, salt and pepper.

Season the Squash: Brush the acorn squash with olive oil and season with salt and pepper.

Roast the acorn squash halves until tender.

Roast Until Tender: Roast the squash at 400 degrees Fahrenheit for about 45 minutes, until the flesh is soft and caramelized around the edges.

Add the parsley, oregano, olive oil and red wine vinegar to a food processor and blend to make a vinaigrette.

3. Make the Herby Vinaigrette: Blend parsley, oregano, olive oil, and red wine vinegar until bright and smooth.

Garnish the roasted squash halves with goat cheese, arugula and drizzle with chimichurri.

Assemble: While the squash is still warm, fill with goat cheese, arugula and drizzle with the vinaigrette.

📍 Recipe Tips

  • Use a sharp knife for cutting squash: Winter squash is tough to cut through. Use a sharp knife on a stable cutting board when cutting the squash.
  • Roast until fully tender: Hard squash takes a while to become tender. To check for doneness, use a paring knife to pierce through the squash and if it slides in easily, it’s ready.
  • Trim the bottom: When prepping the squash, cut off a bit of the root ends, so the squash sits flat on the plate.
  • Assemble while warm: Add the goat cheese and arugula while the squash is still hot so the cheese gently melts and the greens slightly wilt.
  • Make the vinaigrette ahead: The chimichurri keeps well for at least 3 days. It’s amazing on roasted vegetables, grilled meats, or another salad.
Roasted acorn squash stuffed with arugula and goat cheese.

Serving Suggestions

This warm squash salad is hearty enough for a full lunch or light dinner, but it also makes a beautiful seasonal side dish.

Here are a few perfect pairings:

More Squash Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Roasted acorn squash with goat cheese and arugula salad.
Print Recipe
No ratings yet

Roasted Acorn Squash with Goat Cheese, Arugula & Herby Vinaigrette

Inspired by an Argentine-style salad, roasted acorn squash is filled with goat cheese, arugula and a bright chimichurri vinaigrette.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main, Side Dish
Cuisine: Argentinian, South American
Keyword: roasted acorn squash with goat cheese, simple roasted acorn squash
Servings: 4 servings
Calories: 248kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Squash

  • 2 acorn squash halved and seeds removed
  • Olive oil
  • Salt and black pepper
  • 2 ounces Crumbled goat cheese
  • ½ cup fresh baby Arugula

For the Herby Vinaigrette

  • 1 small bunch fresh parsley leaves about ½ cup
  • 2-3 sprigs fresh oregano leaves removed
  • ¼ cup red wine vinegar
  • ¼ cup extra virgin olive oil Argentine if you have it
  • Salt and black pepper to taste
US Customary - Metric

Instructions

  • Roast the Squash: Preheat the oven to 400°F (200°C).
  • Drizzle the cut sides of the squash with olive oil and season with salt and pepper. Place cut-side down on a lined baking sheet and roast for 35–45 minutes, or until the flesh is tender and caramelized around the edges.
  • Make the Vinaigrette: In a blender or small food processor, combine the parsley, oregano, red wine vinegar, and olive oil. Blend until smooth and bright green. Season to taste with salt and pepper.
  • Assemble: Once the roasted squash is tender and still hot, remove from the oven and flip each half over. Divide crumbled goat cheese among the squash cavities and top with a generous handful of arugula.
  • Finish: Drizzle the herby vinaigrette over the arugula and goat cheese. As you toss everything together, the warm squash will gently soften the cheese and wilt the greens.

Notes

  • Use a sharp knife: Winter squash is tough, so use a sharp knife on a stable cutting board.
  • Roast until tender: Pierce with a paring knife — if it slides in easily, the squash is ready.
  • Trim the bottom: Slice a bit off the root end so the squash sits flat on the plate.
  • Assemble while warm: Add goat cheese and arugula while the squash is hot so everything softens and melts.
  • Make ahead: The herb vinaigrette keeps for up to 3 days and is great on veggies, grilled meats, or salads.

Nutrition

Calories: 248kcal | Carbohydrates: 23g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 61mg | Potassium: 774mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 1026IU | Vitamin C: 24mg | Calcium: 104mg | Iron: 2mg

Stuffed Turkey Breast with Sausage Stuffing

· Leave a Comment

This stuffed turkey breast is rolled with a savory sausage stuffing and slathered with an herbaceous compound butter and roasted until the skin is beautifully crisp and golden. It’s a flavorful and elegant twist on a classic holiday centerpiece.

Rolled turkey breast stuffed with sausage and cranberry stuffing and roasted until golden brown.
[feast_advanced_jump_to]

About This Recipe

This stuffed turkey breast is a fantastic option if you’re hosting a smaller Thanksgiving or simply don’t want to roast an entire bird. The turkey is butterflied and pounded thin, then rolled with a savory sausage stuffing so everything stays incredibly tender, moist, and full of flavor.

The stuffing adds richness and texture, while the herb–garlic compound butter melts into the meat and crisps the skin beautifully. I use a boneless, skin-on turkey breast, which is easy to find this time of year, and roasting it over onions and celery with a splash of white wine keeps everything juicy.

This would be a fantastic main dish served alongside lemon roasted brussels sprouts and garlic mashed potatoes!

🍋 Substitutions and Variations

  • Chicken instead of turkey: A large boneless, skin-on chicken breast works beautifully and cooks faster. Start checking around 50–60 minutes.
  • Stuffing options: Use any of your stuffing recipes, such as challah and sausage stuffing or a savory bread pudding, or doctor up store-bought with sautéed mushrooms, cranberries, chestnuts, or extra herbs.
  • Dairy-free option: Swap the butter for a vegan butter or make an herb-packed olive oil paste instead.
  • Extra add-ins: Chopped roasted chestnuts, caramelized onions, or cooked wild rice make great additions to the stuffing.

⏲️ Instructions

Spread the stuffing onto the inside of the pounded turkey breast, gently pressing the stuffing into the meat.

Butterfly, Pound & Add Stuffing: Spread the turkey breast open, pound it to an even thickness, and press the stuffing firmly across the surface.

Roll up the turkey breast, tie with string and slather with compound butter. Then place in toasting pan with vegetables.

Roll & Butter the Turkey: Roll the stuffed turkey breast tightly, tie with twine, slather with the compound butter, and place it over the onions and celery.

Roast the stuffed turkey breast until the skin is deeply golden brown and turkey is cooked through.

Roast Until Golden: Roast at 425°F until the turkey is deeply golden, the skin is crisp, and it reaches an internal temp of about 160–165°F.

Once done, let the rolled turkey breast rest for a few minuets before slicing.

Slice & Serve: Let the turkey rest, remove the twine, and slice into thick rounds to reveal the stuffing inside.

📍 Recipe Tips

  • Make sure the turkey is fully thawed: It makes butterflying and pounding so much easier.
  • Butterfly + pound evenly: Place the turkey skin-side down, make a few careful slits in the thickest areas, cover with plastic wrap, and pound to an even thickness.
  • Press the stuffing firmly so it adheres to the meat and rolls tightly.
  • Use kitchen twine: It keeps everything secure as it roasts.
  • Rub the compound butter under the skin once the turkey is rolled, being careful not to pierce the skin.
  • Roast uncovered first: If the skin browns too quickly, tent loosely with foil.
  • For extra-crisp skin: Broil for 3–5 minutes at the end (keep a close eye!).
  • Always rest the turkey at least 5–10 minutes before slicing. Don’t forget to cut off the twine before serving.
Roasted and stuffed turkey breast with stuffing and a flavorful compound butter.

Serving Suggestions

Serve the stuffed turkey breast as a main for a. smaller Thanksgiving or any fall gathering. Pair it with:

Wine pairing: A crisp Chardonnay or Pinot Blanc works beautifully with the buttery herbs and roasted turkey.

More Turkey Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Roasted stuffed turkey breast filled with cranberry sausage stuffing and seasoned with
Print Recipe
No ratings yet

Stuffed Turkey Breast with Sausage Stuffing

Juicy stuffed turkey breast filled with sausage and cranberry stuffing and roasted with garlic herb butter until perfectly golden and tender.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting10 minutes
Total Time2 hours
Course: Main, Main Course
Cuisine: American
Keyword: rolled turkey breast, stuffed turkey breast, stuffed turkey breast with stuffing
Servings: 8 servings
Calories: 652kcal
Author: Samantha Ferraro

Equipment

Ingredients

Turkey and Stuffing

  • 2 split boneless skin-on turkey breasts (about 5-6 pounds total)
  • 2 cups cooked stuffing
  • ½ pound cooked Italian sausage
  • ½ cup dried cranberries

Compound Butter

  • 4 tablespoons unsalted butter softened
  • 2 tablespoons olive oil
  • 2 cloves garlic grated or finely chopped
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh sage leaves finely chopped, about 6-8 leaves
  • 1 tablespoon fresh thyme leaves chopped
  • 2 teaspoons Kosher salt
  • Ground black pepper

Roasting Pan:

  • 1 onion quartered
  • 2 stalks celery cut into big chunks
  • ½ cup dry white wine
  • Salt + pepper
US Customary - Metric

Instructions

  • Prepare the turkey: Place the turkey breast skin-side down on a cutting board. Butterfly the thickest areas with a few careful slits, then cover with plastic wrap and pound with a meat mallet to an even thickness.
  • Mix the stuffing: In a bowl, combine the cooked stuffing, cooked sausage, and dried cranberries.
  • Stuff and roll: Spread the stuffing evenly over the turkey breast, gently pressing down so the stuffing adheres to the meat. Roll tightly from the long end and tie with kitchen twine in 3–4 places.
  • Make and apply the compound butter: Mix softened butter, olive oil, garlic, rosemary, sage, thyme, salt, and pepper. Rub the mixture all over the outside of the rolled turkey, tucking a little under the skin if possible.
  • Assemble the roasting pan: Arrange the onions and celery in a roasting pan. Place the turkey on top. Season with salt and pepper and pour the white wine around the pan.
  • Roast: Preheat oven to 425°F.
  • Roast the turkey for 1 hour 20–30 minutes, checking after the first hour. If the skin browns too quickly, tent with foil.
  • For extra crisp skin, broil for the last 3–5 minutes.
  • Rest and slice: Let the turkey rest 5–10 minutes. Remove the twine, then slice into thick rounds and serve.

Notes

  • Make sure the turkey is fully thawed: It makes butterflying and pounding so much easier.
  • Butterfly + pound evenly: Place the turkey skin-side down, make a few careful slits in the thickest areas, cover with plastic wrap, and pound to an even thickness.
  • Press the stuffing firmly so it adheres to the meat and rolls tightly.
  • Use kitchen twine: It keeps everything secure as it roasts.
  • Rub the compound butter under the skin once the turkey is rolled, being careful not to pierce the skin.
  • Roast uncovered first: If the skin browns too quickly, tent loosely with foil.
  • For extra-crisp skin: Broil for 3–5 minutes at the end (keep a close eye!).
  • Always rest the turkey at least 5–10 minutes before slicing. Don’t forget to cut off the twine before serving.

Nutrition

Calories: 652kcal | Carbohydrates: 20g | Protein: 53g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 177mg | Sodium: 1159mg | Potassium: 756mg | Fiber: 2g | Sugar: 7g | Vitamin A: 398IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 4mg

Everything Bagel Stuffing

· Leave a Comment

All the flavors of an everything bagel, baked into a savory, herby Thanksgiving stuffing! Torn everything-spiced bagel cubes are mixed with classic aromatics for a fun twist on the traditional side dish!

Everything bagel stuffing with sage.
[feast_advanced_jump_to]

About This Recipe

If you love everything bagels, this stuffing is going to be your new favorite Thanksgiving side. It has all the savory, herby aromatics of a traditional stuffing, with celery, onion, and fresh herbs. But instead of plain bread cubes, it starts with torn pieces of everything bagels for extra flavor and a chewy, toasty texture.

This bagel stuffing is vegetarian, easy to make ahead, and can even be made kosher-friendly by swapping the butter for olive oil or dairy-free butter. It’s perfect for Thanksgiving dinner or even brunch the next morning with a fried egg on top (speaking from experience).

📋 Ingredients

Ingredients for everything spiced bagel stuffing with everything bagels, butter, savory herbs, celery and garlic.
  • Everything bagels: About 4–5 large bagels, ideally a day old. Tear or cube them into 1–1½-inch pieces for the best texture.
  • Everything bagel seasoning: Use about ¼ cup store-bought or homemade.
  • Aromatics: Onion, celery and garlic are classic stuffing aromatics.
  • Fresh herbs: Sage, thyme, and rosemary bring classic Thanksgiving flavors.
  • Eggs & vegetable broth: Bind the stuffing together and keep it perfectly moist.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Bagels: Use savory ones like sesame, poppyseed, or pumpernickel. Avoid sweet bagels.
  • Add-ins: Sautéed mushrooms, roasted chestnuts, or cooked sausage (turkey, chicken, pork, or even vegetarian sausage) would all be great additions.
  • Kosher-friendly: Skip the butter and use olive oil or dairy-free butter.
  • Brunch twist: Bake and top with a runny fried egg for a delicious savory breakfast option.

⏲️ Instructions

Season the torn bagel cubes with everything bagel spice and toast to dry the bread out.

Toast the Bagel Cubes: Spread torn bagel cubes on a baking sheet, drizzle with olive oil and sprinkle with everything bagel seasoning and toss to coat. Toast for 8-10 minutes.

Saute the chopped onion, chopped celery and herbs in olive oil.

Sauté the Aromatics: In a large skillet, melt butter and olive oil. Add onion and celery and cook for about 10–12 minutes. Stir in garlic and chopped herbs and cook for another minute.

Mix the sauteed vegetables and herbs with the toasted everything bagel cubes.

Mix Everything Together: In a large bowl, combine the toasted bagel cubes, sautéed vegetables and pour in vegetable broth mixture and toss to evenly coat.

Bake the everything spiced bagel stuffing until lightly golden on top.

Bake Until Golden: Transfer the stuffing to a buttered baking dish and dot with butter. Bake at 400°F for about 40 minutes, uncovered, until the top is golden.

📍 Recipe Tips

  • Dry the Bagels: Toast them first so they can soak up the liquid without getting too mushy.
  • Sauté Slowly: Cook the celery and onion for about 10–12 minutes so they soften and get sweet, then add garlic and herbs at the end.
  • Mix Well: Toss everything well so every piece of bagel is coated with the egg and broth mixture.
  • Bake uncovered: Bake at 400°F for about 40 minutes until the top is golden and crisp.
  • Make ahead: Assemble up to 2 days in advance, refrigerate, then bake before serving. Add a splash more broth if it looks dry.
Everything spiced bagel stuffing with fresh herbs.

Serving Suggestions

Serve this Everything Bagel Stuffing as part of your Thanksgiving spread alongside:

Or keep it simple and serve it for brunch with a fried egg on top!

More Thanksgiving Recipe Inspiration

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Everything spiced bagel stuffing is perfect for Thanksgiving.
Print Recipe
5 from 1 vote

Everything Bagel Stuffing

Everything Bagel Stuffing combines torn everything bagels, herbs, and aromatics for a savory, make-ahead Thanksgiving side that everyone will love.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American, Jewish
Keyword: bagel stuffing, everything bagel stuffing
Servings: 6 servings
Calories: 351kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 4-5 large everything bagels cut or torn into 1–1½-inch cubes
  • ¼ cup everything bagel seasoning
  • 3 tablespoons butter divided
  • 2 tablespoons olive oil divided
  • 2 celery stalks diced
  • 1 small yellow onion diced
  • 3 garlic cloves finely chopped
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh sage
  • 2 cups vegetable broth
  • 2 large eggs whisked
  • Salt and pepper to taste
  • Chives finely chopped, for garnish (optional)

Everything Bagel Seasoning

Instructions

  • Preheat the oven to 400°F. Spread bagel cubes on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss with the everything bagel seasoning. Toast for 8–10 minutes, until slightly crisp and dry.
  • In a large skillet, heat 2 tablespoons of butter and the remaining 1 tablespoon of olive oil over medium heat. Add celery and onion and sauté for 10–12 minutes, until softened. Add garlic, rosemary, thyme, and sage, and cook for another minute.
  • In a large bowl, whisk together eggs and vegetable broth. Add toasted bagel cubes, any seasoning that may have fallen off, and the sautéed veggies. Toss until evenly coated.
  • Transfer to a buttered casserole dish and dot the remaining tablespoon of butter on top. Bake uncovered for about 40 minutes, until golden and crisp on top and tender inside.
  • Once done, garnish with chopped chives, if using. Let cool slightly before serving.

Everything Bagel Seasoning

  • If making your own seasoning blend, combine all of the ingredients in a small bowl and mix well.
  • You'll need ¼ cup for this recipe. Store in an airtight jar at room temperature for up to 6 months.

Notes

  • Dry the Bagels: Toast them first so they can soak up the liquid without getting too mushy.
  • Bake uncovered: Bake at 400°F for about 40 minutes until the top is golden and crisp.
  • Make ahead: Assemble up to 2 days in advance, refrigerate, then bake before serving. Add a splash more broth if it looks dry.
  • Make Your Own Everything Seasoning:
    • 1 tablespoon each of poppy seeds, sesame seeds, dried minced garlic, dried minced onion and 1 ½ teaspoon flaky sea salt (or coarse kosher salt).

Nutrition

Calories: 351kcal | Carbohydrates: 43g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 1949mg | Potassium: 241mg | Fiber: 3g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg
Everything Spiced Challah and Mushroom Stuffing

French Dinner Party Menu

· 2 Comments

There’s something so timeless about a French dinner party. Good wine flowing, comforting dishes that fill the kitchen with incredible smells, and everyone lingering around the table long after dinner’s done. This menu keeps it classic but approachable, with bold flavors and mostly make-ahead recipes so you can enjoy the evening, too!

[feast_advanced_jump_to]

🧀 Appetizers

Option 1: Boursin-Stuffed Mushrooms
These bite-sized mushrooms are creamy, garlicky, and always a hit! Plus, they can be prepped ahead and baked right before serving.

Boursin stuffed mushrooms garnished with chopped parsley and served with white wine.

Option 2: Simple Cheese Board
A small selection of French cheeses like brie, comté, and chèvre, served with grapes, sliced baguette, and a drizzle of honey.

💡 Tip: Let the cheese sit out for at least an hour before serving. Cheese should come to room temperature so it can “breathe” and reveal its full flavor.

Small cheese board with brie, olives and cured meats.

🥣 Soup (Optional Starter)

Creamy Potato Leek Soup Classic and comforting and only made with a few ingredients. Serve the soup in small bowls or mugs before the main course.

Easy potato leek soup that is incredibly creamy and garnished with fresh thyme and olive oil.

🍲 Main Course Options

Beef Bourguignon A rich, wine-braised beef stew that’s even better the next day, so feel free to make it ahead. Serve straight from a Dutch oven at the center of your table for an effortless, family-style presentation.

Julia Child's beef bourguignon with mushrooms, onions and carrots in a decadent wine sauce.

Lobster Thermidor
If you're looking for a seafood option, this is luxurious yet surprisingly manageable. You can make the creamy sauce ahead, then gently reheat with the lobster right before serving.

Inspired by Julia Child's Lobster thermidor recipe, this version has mushrooms, Cognac and Gruyere cheese.

🍽 Side Dishes

  • Simple Green Salad with Dijon Vinaigrette- A crisp contrast to all the rich dishes.
  • Crusty Baguette or French Bread- For mopping up every last drop of sauce.

🍐 Dessert

White Wine Poached Pears Elegant, light, and make-ahead friendly (plus they pair beautifully with dessert wine).

Or keep it simple: a few squares of dark chocolate paired with espresso or a small glass of dessert wine.

White wine poached pears served whole with reduced wine sauce.

🍷 Wine Pairings

  • You can’t go wrong with a good French red like a Burgundy or Pinot Noir, both pair beautifully with Beef Bourguignon.
  • If you’re serving seafood, go for a White Burgundy or Chardonnay. For dessert, a small pour of Sauternes or sparkling rosé is always lovely.

🗓️ Make-Ahead Tips

  • Beef Bourguignon: Even better made a day ahead.
  • Lobster Thermidor: Make the sauce in advance; assemble with lobster and reheat gently before serving.
  • Potato Leek Soup: Can be made 1–2 days ahead and reheated.
  • Poached Pears: Poached pears are even better the next day. Refrigerate them right in the syrup and serve chilled or at room temperature.
  • Cheeseboard: Assemble day of and let the cheese sit out for 1 hour.

🎶 Set the Mood

No French dinner party is complete without music. Here's a few playlist suggestions to keep the vibe warm and relaxed.

  • French Café Jazz: Think Édith Piaf, Charles Trenet, and modern covers of French classics.
  • Bossa Nova Evenings: Smooth and upbeat. Stan Getz, Astrud Gilberto, and João Gilberto add the perfect background rhythm.
  • Parisian Nights on Spotify or Apple Music: Search “French Dinner Party” or “Paris Café” for curated mixes that feel effortlessly chic.

Lambrusco Spritz

· Leave a Comment

This Lambrusco Spritz is bold and citrusy, with the perfect balance of bitter and bubbly. The sweet-salted orange rim, briny olives, and drizzle of olive oil add layers of punchy, savory flavor that’s deliciously unexpected.

Lambrusco spritz is garnished with olives, olive oil and an orange slice.
[feast_advanced_jump_to]

About This Recipe

If you love a good spritz but want something a bit more complex than your usual summer aperitif, this Lambrusco Spritz is it!

Sparkling red Lambrusco brings a fruity richness that balances beautifully with the citrus and bitters from Campari. A salted orange-sugar rim and a drizzle of olive oil take it over the top, adding a savory, aromatic finish. It’s the perfect cocktail to kick off a fall dinner party or even Thanksgiving.

📋 Ingredients

  • Lambrusco: A lightly sparkling red wine from Italy that’s fruity and slightly dry. Look for one labeled secco (dry) for the best balance.
  • Campari: A bright red Italian aperitif with notes of orange and herbs. It’s bitter-sweet and a great option if you're looking for a less sweet liqueur.
  • Fresh Orange Juice: It adds a hint of natural sweetness and compliments the Campari very well. For a more bitter flavor, substitute with grapefruit juice.
  • Sparkling Water: Just a splash to top it off.
  • Salt–Sugar Rim: A mix of Kosher salt, sugar, and finely grated orange zest rubbed together until fragrant.
  • Garnish: Good-quality extra-virgin olive oil (for drizzling), green olives on a skewer, and an orange slice.

See recipe card for full information on ingredients and quantities.

📍 Recipe Tips

  • Chill your glass: Before serving, place your glass in the freezer for a few minutes to chill.
  • Serve right away: Since it’s sparkling, this spritz is best made just before serving.
  • Different Citrus: Try using blood orange or grapefruit for a slightly more bitter flavor.
Lambrusco spritz with olives and orange slice.

Serving Suggestions

Serve this Lambrusco Spritz as a cocktail for a fall or holiday dinner.

It pairs beautifully with Mediterranean-inspired dishes like my Spanish Chicken Stew with Olives or Fig and Prosciutto Pizza. It’s also a fun choice for a cocktail hour before Thanksgiving dinner!

More Drink Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

This delicious lambrusco spritz cocktail is served with a salt and sugar rim and garnished with olives, olive oil and an orange slice.
Print Recipe
No ratings yet

Lambrusco Spritz

A bold, citrusy Lambrusco Spritz with a balance of bitter and bubbly. Finished with olives and olive oil, it’s sparkling, savory, and refreshingly different.
Prep Time10 minutes
Total Time10 minutes
Course: Cocktail
Cuisine: American, Italian
Keyword: Lambrusco cocktail, Lambrusco spritz
Servings: 1 cocktail
Calories: 286kcal
Author: Samantha Ferraro

Ingredients

Sugar Salt Rim

Cocktail

  • ½ ounce fresh orange juice
  • 1½ ounces Campari
  • 3 ounces Lambrusco sparkling red wine
  • Splash of sparkling water
  • Extra-virgin olive oil for garnish
  • Green olives and orange slice for garnish
US Customary - Metric

Instructions

  • On a small plate, combine the sugar, salt, and orange zest. Use your fingers to rub the zest into the sugar and salt until it’s evenly mixed and fragrant.
  • Run an orange wedge around the rim of your glass, then dip it into the salt-sugar mixture to coat.
  • Fill the glass with ice. Add the orange juice, Campari and Lambrusco, then top with a splash of sparkling water.
  • Drizzle a few drops of olive oil on top, then garnish with olives on a skewer and an orange slice. Serve immediately.

Notes

  • Chill your glass: Before serving, place your glass in the freezer for a few minutes to chill.
  • Serve right away: Since it’s sparkling, this spritz is best made just before serving.
  • Different Citrus: Try using blood orange or grapefruit for a slightly more bitter flavor.

Nutrition

Calories: 286kcal | Carbohydrates: 39g | Protein: 0.2g | Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 4655mg | Potassium: 140mg | Fiber: 0.1g | Sugar: 26g | Vitamin A: 34IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 0.5mg

Stuffed Acorn Squash with Ground Beef and Spiced Rice (Hashweh)

· 2 Comments

Tender roasted acorn squash is filled with a spiced Lebanese-inspired rice mixture called hashweh, made with ground beef, warm spices, basmati rice, sweet dried cranberries, and toasted pine nuts. Every bite is a blend of savory, sweet, and nutty flavors that’s comforting, aromatic, and perfect for fall!

Stuffed acorn squash with a spiced rice and ground meat mixture called hashweh with pine nuts and dried cranberries.
[feast_advanced_jump_to]

About This Recipe

This stuffed acorn squash is filled with a fragrant Lebanese-inspired spiced rice mixture called hashweh, made with ground beef, warm cinnamon and allspice, buttery toasted pine nuts, and a handful of tart dried cranberries. It’s hearty, aromatic, and full of textures with the perfect balance of both warm fall flavors and Middle Eastern inspiration.

As you eat the stuffed squash, scoop a spoonful of the roasted squash with the savory meat and rice mixture. You’ll get savory, sweet and warm spiced flavors in every bite and the toasted pine nuts bring a delicious crunch that ties everything together.

If you love this flavor combination, try my Roasted Kabocha Squash with Tahini and Pomegranate for another fall favorite, or see my traditional Hashweh rice recipe that inspired this dish.

📋 Ingredients

Ingredients for stuffed acorn squash with ground beef, pine nuts, rice and spices.
  • Acorn squash: Choose ones that feel heavy for their size and have a firm, matte skin. If you prefer, kabocha or delicata squash also work well.
  • Basmati rice: I love India Gate basmati rice for its long, light grains. Rinse the rice a few times before cooking, so it removes extra starch for a more delicate bite.
  • Ground beef: Use good-quality 80/20 beef for a tender, flavorful filling. You can also substitute with ground lamb or a mix of both.
  • Warm spices: A blend of cinnamon, allspice, cumin and nutmeg gives the dish that signature Lebanese depth and warmth that complements the natural sweetness of the squash.
  • Pine nuts: Toasted in a bit of ghee or clarified butter until golden and nutty. I like to store pine nuts in the freezer since they’re high in oils and can go rancid over time.
  • Dried cranberries: Add a subtle sweetness that balances the savory meat. You can also use barberries or currants for a more traditional twist.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Squash options: Use the same meat and rice stuffing with kabocha squash or delicata squash for a similar sweet flavor and creamy texture.
  • Nuts: Swap pine nuts for toasted slivered almonds or chopped walnuts.
  • Protein: Substitute ground beef with lamb, veal, or a mix.
  • Vegetarian version: Skip the meat and bulk up the filling with chopped mushrooms and sautéed spinach or lentils.
  • Dried Fruit: Use dried currants, barberries, or golden raisins instead of cranberries.

⏲️ Instructions

Roast the acorn squash until halfway cooked, before adding the rice filling.

Roast the Squash: Brush the acorn squash with olive oil, season with allspice and salt, and roast until halfway cooked so it holds its shape for stuffing.

Cook the hashweh mixture until basmati rice is cooked through.

Cook the Beef and Rice: Sauté the ground beef and onions until browned, then add garlic and warm spices. Stir in basmati rice and chicken stock, cover, and cook until the rice is fluffy and fragrant.

Toast pine nuts in a pan with ghee until lightly golden.

Toast the Pine Nuts: Toast the pine nuts in a little ghee until golden, then remove and set aside.

Fill the beef and rice mixture into the acorn squash halves and continue baking until squash is cooked through.

Stuff and Bake: Combine the rice mixture with toasted pine nuts, dried cranberries, and parsley. Spoon into each squash half, bake until tender, and garnish with more pine nuts and herbs.

📍 Recipe Tips

  • Prep the squash: Before slicing in half, trim a small piece off the bottom so the halves sit flat while baking.
  • Toasting pine nuts: Keep an eye on the pine nuts when toasting and remove them from heat as soon as they turn golden, so they don’t burn.
  • Make-ahead tip: The meat and rice filling can be made up to 2 days ahead and refrigerated until ready to stuff.
  • Extra filling: Depending how large the squash cavity is, you may have a little leftover hashweh mixture, which is delicious on its own or spooned over greens or roasted veggies.
  • Check for doneness: To make sure the squash is fully cooked, insert the tip of a paring knife into the thickest part of the flesh and if it slides in easily, it’s ready.
Stuffed acorn squash with Hashweh, a Middle Eastern spiced rice mixture.

Serving Suggestions

Serve stuffed acorn squash as a gluten-free main course for a weeknight dinner or even as a beautiful side for a fall gathering or Thanksgiving table. It pairs wonderfully with:

More Squash Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Roasted acorn squash stuffed with spiced rice and ground beef.
Print Recipe
5 from 6 votes

Stuffed Acorn Squash with Ground Beef and Spiced Rice (Hashweh)

This aromatic stuffed acorn squash recipe is filled with a mixture of spiced ground beef, basmati rice, pine nuts, and cranberries. A Middle Eastern-inspired fall dinner full of warm, aromatic flavors!
Prep Time15 minutes
Cook Time50 minutes
Cooling10 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American, Lebanese, Mediterranean
Keyword: acorn squash stuffed with rice, rice stuffed acorn squash, stuffed acorn squash
Servings: 4 servings
Calories: 546kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

For the Acorn Squash

For the Spiced Rice Filling

US Customary - Metric

Instructions

  • Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil.
  • Prepare the squash: Wash and dry the acorn squash. Slice each one in half horizontally and scoop out the seeds. Trim a small piece off the bottom of each half so it sits flat on the baking sheet.
  • Roast the squash: Brush the cut sides with olive oil and season with allspice and salt. Place cut side down on the baking sheet and roast for 25–30 minutes, until just tender but not too soft. Remove from the oven and let cool slightly.
  • Make the filling: While the squash roasts, heat 1 tablespoon of ghee in a medium pot over medium heat. Add the ground beef and onion and cook until the beef is browned and the onion has softened, about 5–7 minutes.
  • Add garlic and spices: Stir in the garlic, cinnamon, cumin, allspice, nutmeg, salt, and black pepper. Cook another minute until fragrant.
  • Add rice and stock: Stir in the rinsed basmati rice and chicken stock. Add the remaining tablespoon of ghee. Bring to a boil, then reduce to low, cover, and cook until the rice is tender, about 15 minutes.
  • Toast the pine nuts: While the rice cooks, melt a little ghee in a small skillet over medium heat. Add pine nuts and toast, stirring often, until golden and fragrant. Remove from heat immediately so they don’t burn — they’ll continue to darken slightly as they cool.
  • Finish the filling: Fluff the cooked rice with a fork, then stir in the toasted pine nuts (reserve a few for garnish), dried cranberries, and chopped parsley.
  • Stuff and bake: Spoon a generous amount of the rice mixture into each roasted squash half, drizzle lightly with olive oil, and return to the oven. Bake for another 20 minutes, until the squash is fully tender and the tops are lightly golden. Cover loosely with foil if they brown too quickly.
  • Serve: Let cool slightly, then garnish with reserved pine nuts and extra parsley. Serve warm.

Notes

  • Prep the squash: Before slicing in half, trim a small piece off the bottom so the halves sit flat while baking.
  • Toasting pine nuts: Keep an eye on the pine nuts when toasting and remove them from heat as soon as they turn golden, so they don’t burn.
  • Make-ahead tip: The meat and rice filling can be made up to 2 days ahead and refrigerated until ready to stuff.
  • Extra filling: Depending how large the squash cavity is, you may have a little leftover hashweh mixture which is delicious on its own or spooned over greens or roasted veggies.
  • Check for doneness: To make sure the squash is fully cooked, insert the tip of a paring knife into the thickest part of the flesh and if it slides in easily, it’s ready.

Nutrition

Calories: 546kcal | Carbohydrates: 53g | Protein: 15g | Fat: 32g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 497mg | Potassium: 1036mg | Fiber: 5g | Sugar: 8g | Vitamin A: 791IU | Vitamin C: 25mg | Calcium: 91mg | Iron: 4mg

Julia Child's Beef Bourguignon

· 18 Comments

Beef Bourguignon is a classic French stew with tender beef in a rich red wine sauce and buttery mushrooms. This version stays true to Julia Child’s beloved recipe, with a few simplified steps along the way.

Julia Child's French beef bourguignon with red wine, mushrooms and herbs.
[feast_advanced_jump_to]

About This Recipe

Julia Child’s Beef Bourguignon is a decadent, slow-braised French beef stew layered with rich, savory flavor. Tender chunks of beef gently simmer in a red wine sauce with carrots, onions, bacon, and herbs until they’re melt-in-your-mouth tender.

It’s truly a labor of love! Over the years, I’ve made a few adjustments to create a slightly simplified version of Julia’s beloved French classic, that still delivers every bit of that deep, luxurious flavor. Every bite is rich, comforting, and absolutely worth the time it takes! If you love Julia’s timeless French recipes, try Julia Child's Coq au Vin or the even more show-stopping Julia Child's Cheese Souffle.

A few years ago, I had the honor of participating in an international online celebration of Julia Child hosted by Alfred A. Knopf, where bloggers from around the world cooked through her recipes. That experience taught me so much about French technique and deepened my appreciation for Julia’s timeless approach to food, and inspired me to create a collection of The Best Julia Child Recipes.

Recipe Updates & Simplifications

I've made beef bourguignon quite a few times and found that there are a few steps from the classic recipe that can certainly be simplified.

  • Skip the bacon boil: Julia’s original method has you boil and then sauté the lardons. I skip the boiling step and simply render the bacon directly in the pan, which gives the stew a lovely smoky depth.
  • Streamlined flour step: Instead of roasting the beef after dusting it with flour, I coat it lightly before browning — less fuss, same great texture.
  • One pan for mushrooms and onions: Julia cooks mushrooms and pearl onions separately, but I combine them for ease. They still get beautifully browned and soak up all that gorgeous red wine flavor.
  • A splash of cognac: This isn’t in Julia’s original version, but I love the subtle depth it adds — and the little flare moment when you flambé it!

Every time I make this, I’m reminded why it’s one of the most iconic recipes in the world: it’s indulgent, comforting, and unforgettable.

📋 Ingredients

Here’s what you’ll need to make this luxurious French beef stew:

  • Beef stew meat: Look for beef chuck roast and buy it in one large piece and cut it into cubes. That way the pieces are uniform and brown evenly.
  • Bacon: Julia calls for lardons, but I use regular bacon cut into pieces. Cook it until the fat renders and some pieces start to crisp, but don’t overdo it, you’ll want that flavorful bacon fat for searing the beef.
  • Mushrooms: Button or cremini mushrooms both work great. I prefer to quarter them instead of slicing, as they hold their shape and give the stew a heartier feel.
  • Pearl onions: I highly recommend frozen pearl onions that are already peeled and cook much faster. If you can only find fresh ones, peel them and sauté or braise in butter and red wine for 20–30 minutes before adding.
  • Red wine: Use a medium to full-bodied dry red wine that you enjoy drinking, such as Burgundy, Côtes du Rhône, or Cabernet Sauvignon and avoid anything sweet.
  • Cognac (optional): Not in Julia’s original recipe, but I love the subtle sweetness that it adds and pairs beautifully with the mushrooms and herbs.
  • Herbs: A few sprigs of fresh thyme and a couple of bay leaves, tied together with kitchen twine for easy removal later.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Beef: Chuck roast is ideal, but if you have another cut labeled “stew beef,” it’ll work as long as it’s well-marbled.
  • Wine-free version: You can replace the wine with a mix of beef broth and a splash of balsamic vinegar for depth.
  • Pork-free: Skip the bacon and use a tablespoon of butter or olive oil for browning. You’ll lose the smoky note, but it’ll still be delicious.
  • Add-ins: For a rustic twist, add a handful of baby potatoes or chopped parsnips during the last hour of braising.

⏲️ Instructions

Pat the beef dry, then season with salt and pepper and lightly coat with flour — this helps it brown beautifully when seared.

Season and flour the beef: Pat the beef dry and season with salt and pepper and lightly coat with flour.

Render the bacon until some pieces are crisp and the fat has melted. That flavorful fat becomes the base for searing the beef.

Cook the bacon: Render the bacon until some pieces are crisp and the fat has melted.

Brown the beef in batches until golden on all sides. Don’t overcrowd the pan; a deep crust means rich flavor later.

Sear the beef: Brown the beef in batches, on all sides, making sure to not overcrowd the pan.

Cook the onions, carrots, and garlic until softened and lightly golden. This builds a flavorful foundation for the sauce.

Sauté the vegetables: Cook the onions, carrots, and garlic until softened and lightly golden. Add tomato paste and cook for another minute.

Pour in the cognac (and carefully flambé if you’d like!), then add the red wine and scrape up the browned bits from the pan. Let the wine reduce slightly before moving on.

Add cognac and deglaze with wine: Pour in the cognac (and carefully flambé), then add red wine scraping up the browned bits and let the wine reduce.

Add the beef, bacon, herbs, and broth back to the pot. Bring to a simmer, cover, and transfer to the oven to slow-braise until tender.

Combine and braise: Add the beef, bacon, herbs, and broth back to the pot. Bring to a simmer, cover, and transfer to the oven to slow-braise.

After about 2 hours, the beef should be fork-tender and the sauce thickened. Skim off any excess fat on top if needed.

After braising: After about 2 hours, the beef should be fork-tender and the sauce thickened. Skim off any excess fat on top if needed.

In a separate pan, cook mushrooms and pearl onions in butter and a splash of wine until golden. This adds fresh flavor and texture.

Sauté mushrooms and pearl onions: In a separate pan, cook mushrooms and pearl onions in butter, wine and herbs until onions are tender.

Stir the mushrooms and onions into the stew. Toss gently to combine and let everything simmer together for a few minutes.

Combine and finish: Stir the mushrooms and onions into the stew and toss gently to combine.

Spoon the stew over mashed potatoes and sprinkle with fresh parsley. A glass of red wine on the side doesn’t hurt either.

Serve and enjoy: Serve the stew over mashed potatoes and garnish with fresh parsley. A glass of red wine on the side doesn’t hurt either.

Julia Child's French beef bourguignon with red wine, mushrooms and herbs.

📍 Recipe Tips

  • Dry the beef well: Use paper towels to pat the beef cubes completely dry, this ensures a good sear.
  • Use the bacon fat: After cooking the bacon, brown the beef right in that flavorful fat.
  • Work in batches: Don’t overcrowd the pan. You may need to sear the beef in 2–3 batches for a nice crust.
  • Cognac safety tip: If using a gas stove, turn the flame off before adding the cognac. Then carefully light it with a long lighter to flambé, if you like. (It’s mostly for show, you can also just let it simmer and reduce naturally.)
  • If using fresh pearl onions: Peel and braise them in red wine and butter for 20–30 minutes before adding to the stew.
  • Give it time: This stew needs at least 2 hours in the oven for the beef to tenderize and the sauce to reduce.
  • Skim excess fat (if needed): As the stew rests, some of the fat may rise to the surface. Use a spoon to remove any extra.

Serving Suggestions

Beef Bourguignon is rich, hearty and doesn’t need much alongside it. However, I love serving it over a bed of creamy garlic mashed potatoes or mashed parsnips (like the ones in my braised short ribs recipe).

A simple green salad with a light vinaigrette balances all that richness beautifully.

For wine, pour a glass of the same red you used in the stew, such as a Burgundy, Côtes du Rhône, or Cabernet Sauvignon. It’s the perfect match!

More Beef Recipes to Try

Julia Child's French beef bourguignon with red wine, mushrooms and herbs.
Print Recipe
4.74 from 45 votes

Julia Child’s Beef Bourguignon

A classic French beef stew with tender beef, a rich red wine sauce, and buttery herbed mushrooms. This version stays true to Julia Child’s beloved recipe, with just a few simplified steps.
Prep Time30 minutes
Cook Time2 hours 30 minutes
Total Time3 hours
Course: Main Course
Cuisine: French
Keyword: beef bourguignon recipe, French beef stew, Julia child beef bourguignon, Julia child beef bourguignon recipe, Julia childs beef bourguignon
Servings: 6 servings
Calories: 494kcal
Author: Samantha Ferraro
Cost: $30

Equipment

Ingredients

For the stew:

  • 6 ounces bacon cut into ¼-inch pieces
  • 2-21/2 pounds beef stew meat cut into 2-inch cubes
  • Salt and pepper
  • ½ cup all-purpose flour for dusting
  • 3 medium carrots peeled and sliced into ½-inch pieces
  • 1 small yellow onion thinly sliced
  • 2 cloves garlic finely chopped
  • 1 tablespoon tomato paste
  • ¼ cup Cognac
  • 2 cups red wine
  • 2 ½ - 3 cups low-sodium beef stock add more if needed
  • 4-5 sprigs fresh thyme
  • 2 bay leaves

For the braised mushrooms and onions:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 pound button or cremini mushrooms quartered
  • 1 cup frozen pearl onions
  • ½ cup red wine
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • Salt and pepper
US Customary - Metric

Instructions

  • Cook the bacon: Preheat the oven to 350°F. Place a Dutch oven over medium heat, add the bacon, and cook until the fat renders. Remove the bacon with a slotted spoon and set aside.
  • Sear the beef: Pat the beef cubes dry with paper towels, then season generously with salt and pepper. Lightly dust with flour. Increase the heat to medium-high and sear the beef in batches until browned on all sides, about 2–3 minutes per side. Set aside with the bacon.
  • Sauté the vegetables: In the same pot, add the carrots and onions. Cook for about 5 minutes, until softened. Stir in the garlic and cook for another minute, then add the tomato paste and cook for one more minute.
  • Deglaze with Cognac: Turn off the heat if using a gas stove. Carefully pour in the Cognac and ignite with a long lighter or match to burn off the alcohol (optional, but fun!). Once the flame subsides, scrape up the browned bits from the bottom of the pot.
  • Add the liquids and herbs: Return the beef and bacon to the pot. Pour in the wine and enough beef stock to just cover the meat. Add the thyme and bay leaves, season with salt and pepper, and bring to a gentle simmer.
  • Braise in the oven: Cover and transfer the pot to the oven. Lower the temperature to 325°F and cook for 2½–3 hours, until the beef is fork-tender and the sauce has reduced by about a quarter.
  • Prepare the mushrooms and onions: While the stew cooks, heat butter and olive oil in a skillet over medium heat. Add the mushrooms and cook until browned and their moisture evaporates, about 10 minutes. Add the pearl onions, wine, thyme, bay leaf and a pinch of salt and pepper. Simmer until the wine has reduced and the onions are tender.
  • Combine and serve: When the beef is done, remove the bay leaves and thyme stems. Skim any excess fat from the top if needed. Stir in the mushroom and onion mixture, sprinkle with fresh parsley, and serve.

Notes

  • Dry the beef well: Pat the beef cubes completely dry before searing for the best crust.
  • Use the bacon fat: Brown the beef right in that flavorful bacon fat for extra depth.
  • Work in batches: Don’t overcrowd the pan, sear the beef in 2–3 batches for even browning.
  • Cognac tip: If using a gas stove, turn off the flame before adding the Cognac. Light carefully to flambé, or simply let it simmer to reduce.
  • Fresh pearl onions: If using fresh instead of frozen, peel and braise them in red wine and butter for 20–30 minutes before adding.
  • Slow and steady: The stew needs at least 2 hours in the oven for the beef to become tender and the sauce to thicken.

Nutrition

Calories: 494kcal | Carbohydrates: 25g | Protein: 27g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 482mg | Potassium: 1196mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5316IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 4mg

Greek Braised Lamb Shanks

· Leave a Comment

These Greek Braised Lamb Shanks are full of bold Mediterranean flavors with fresh herbs and a touch of cinnamon for warmth. The lamb shanks simmer in a rich red wine and tomato sauce until fall-off-the-bone tender! It is comforting, impressive and comes together easily in one pot.

Greek braised lamb shanks with red wine and cinnamon served over creamy polenta.
[feast_advanced_jump_to]

About This Recipe

These Greek braised lamb shanks is a stunning hearty one pot dish with bold Mediterranean flavors. Lamb shanks are braised in a mix of red wine, tomatoes, herbs and warm spices that perfectly complement the richness of the lamb.

As the shanks cook low and slow, the meat becomes melt in your mouth tender and the sauce reduces becoming even more flavorful.

This makes a show-stopping main course for holidays like Rosh Hashanah or even Thanksgiving in place of turkey. And you absolutely have to serve alongside creamy polenta or garlic mashed potatoes to soak up that incredible sauce!

📋 Ingredients

Ingredients for braised Greek lamb shanks with vegetables, cinnamon, allspice and fresh herbs.
  • Lamb shanks: A flavorful cut from the lower leg of the lamb, perfect for low and slow cooking. This cut is full of connective tissue so needs time to cook and break down down, which creates tender, fall-off-the-bone meat. (Huge thanks to Freedom Run Farms for the delicious American lamb!)
  • Vegetables: A classic mirepoix of chopped onion, celery, and carrot forms the flavorful base, just like for soups or short ribs.
  • Red wine: Choose a medium-bodied red wine that’s not too sweet and one you’d enjoy drinking, like a Cabernet Sauvignon or red table wine.
  • Tomato sauce: Use anything from crushed tomatoes to simple tomato sauce.
  • Fresh herbs: Rosemary, thyme, and oregano bring those Mediterranean notes together. Tie them with butcher’s string for easy removal later.
  • Warm spices: A cinnamon stick and a touch of allspice adds warmth and a subtle sweetness that pair beautifully with lamb.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Onions: Swap for shallots or leeks for a slightly sweeter flavor.
  • Herbs: If fresh herbs aren’t available, use about ½ teaspoon each of dried rosemary, thyme, and oregano when sautéing the vegetables.
  • Wine-free option: You can omit the wine and add 1–2 tablespoons of balsamic vinegar to the tomato and broth mixture for extra depth.

⏲️ Instructions

Sear the lamb shanks in olive oil until brown on all sides.

Sear the Lamb Shanks: Brown the lamb shanks on all sides in a hot Dutch oven until they develop a deep golden crust. Then remove and set aside.

Add red wine to the sautéed vegetables and let the wine reduce.

Sauté the Aromatics: Add the onion, celery, and carrot to the same pot and cook until softened, then stir in garlic. Deglaze with red wine, scraping up all the flavorful bits from the bottom.

Add herbs and stock to the seared lamb shanks and simmer until lamb is tender.

Build the Braise: Nestle the seared lamb shanks back into the pot, then pour in the beef stock and tomato sauce. Add the herb bundle, bay leaves, allspice and cinnamon stick.

Cook the red wine braised lamb shanks in the oven until the lamb is tender and sauce has reduced, about 2 hours.

Braise Until Tender: Cover and place in a 350°F oven for 2 hours until the lamb is fork-tender and the sauce has reduced into a rich, glossy finish.

📍 Recipe Tips

  • Dry the lamb well: Like any meat, use paper towels to dry the meat well. This helps the seasoning stick and ensures a good sear.
  • Sear in batches if needed: Don’t overcrowd the pan and make sure there’s room around the shanks when searing.
  • Liquid level: Make sure the braising liquid almost covers the lamb shanks. The meat needs enough liquid to stay moist while it cooks and reduces.
  • Make-ahead friendly: The flavors get even better overnight! Make this up to 2 days ahead, f needed.
Greek style braised lamb shanks with cinnamon, herbs and red wine.

Serving Suggestions

Greek braised lamb shanks is the definition of comfort food! Serve alongside:

Pair with a medium-bodied red wine (like Merlot or Syrah) and start with an appetizer like Baked Feta with Olives for a complete Mediterranean-inspired dinner.

More Lamb Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Tender wine braised lamb shanks with cinnamon and herbs.
Print Recipe
No ratings yet

Greek Braised Lamb Shanks Recipe

These Greek braised lamb shanks are simmered low and slow in red wine, tomato, herbs and warm cinnamon. A simple one-pot meal that’s full of rich Mediterranean flavors!
Prep Time20 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 35 minutes
Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: braised lamb shanks, Greek braised lamb shanks, red wine braised lamb shanks
Servings: 4 servings
Calories: 259kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 350°F (175°C).
  • Pat the lamb shanks dry with paper towels. Season generously with salt and pepper.
  • Heat a wide Dutch oven over medium-high heat. Add a drizzle of olive oil and sear the lamb shanks on all sides until deeply browned. Remove and set aside.
  • In the same pot, add more olive oil if needed. Sauté onion, celery, and carrot until they begin to soften, about 5–7 minutes. Stir in the garlic and cook for another minute.
  • Deglaze the pot with red wine, scraping up any browned bits from the bottom.
  • Return the lamb shanks to the pot and pour the tomato sauce and stock around the shanks. Add allspice and gently stir to combine.
  • Tie the rosemary, thyme and oregano with butcher string and nestle the herb bundle in the liquid, along with the bay leaves, and cinnamon stick.
  • Cover the Dutch oven and transfer to the oven. Braise for 2 hours, then uncover and continue cooking for another 15 minutes to slightly reduce the sauce.
  • Remove herb bundle and cinnamon stick before serving. Serve warm with your favorite sides.

Notes

  • Dry the lamb: Pat dry for better browning and flavor.
  • Liquid level: Braising liquid should almost cover the shanks.
  • Make ahead: Even better the next day, can be made up to 2 days ahead.
  • Onion swap: Use shallots or leeks for a milder flavor.
  • Dried herbs: Use ½ teaspoon each dried rosemary, thyme, and oregano if fresh aren’t available.
  • No wine? Add 1–2 tablespoon balsamic vinegar instead for depth.

Nutrition

Calories: 259kcal | Carbohydrates: 14g | Protein: 34g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 95mg | Sodium: 723mg | Potassium: 999mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5428IU | Vitamin C: 10mg | Calcium: 83mg | Iron: 4mg

Lemon Olive Oil Cake with Greek Yogurt

· Leave a Comment

This lemon olive oil cake is lightly sweet, tangy and full of bright citrus flavor. It’s tender from Greek yogurt, bold from good olive oil, and the kind of easy cake you’ll be making on repeat!

Garnish the lemon olive oil cake with powdered sugar and lemon slices.
[feast_advanced_jump_to]

About This Recipe

This lemon olive oil cake is full of bright citrus flavor with the most tender crumb, thanks to rich olive oil and tangy Greek yogurt. A whole lemon, both the zest and juice gives the cake its signature pucker with the perfect amount of sweet and tartness.

This would be fabulous with a cup of tea or coffee or after at the end of a Mediterranean inspired dinner of roast chicken with fennel and citrus or grilled salmon.

📋 Ingredients

Ingredients for lemon olive oil cake, including banilla paste, sugar, eggs and yogurt.
  • Olive Oil: This is the time to use good quality extra virgin olive oil for the best flavor.
  • Whole Lemons: Both the lemon zest and juice are added to the batter for extra lemony flavor. Use a microplane to zest the lemon.
  • Greek Yogurt: Use low fat or full fat plain Greek yogurt, which is thick and tangy.
  • Vanilla Paste: Thicker than extract and flecked with vanilla bean specks. You can use extract if that’s what you have.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Citrus: Try grapefruit, blood orange, Meyer lemon, or even lime for a twist. A combination of citrus would also be delicious.
  • Flour: I haven’t tested almond flour here, but a trusted 1:1 gluten-free flour blend should work.
  • Vanilla: Use vanilla extract if you don’t have paste.
  • Nuts: Add toasted slivered almonds or chopped pistachios to the batter for added texture and flavor.
  • Garnishes: Add fresh berries and whipped cream.

⏲️ Instructions

whisk together the wet ingredients for the lemon olive oil cake.

Mix Wet Ingredients: Whisk together olive oil, sugar, eggs, yogurt, lemon juice, zest, and vanilla until smooth.

Pour the lemon cake batter into a cheesecake pan lined with parchment paper.

Pour Batter: Transfer the batter into the prepared springform pan lined with parchment. Bake until golden and a toothpick comes out clean.

📍 Recipe Tips

  • Pan choice: A springform cheesecake pan ensures the cake releases easily.
  • Parchment lining: I recommend lining just the bottom with parchment and spraying the sides with cooking spray. The parchment can crinkle on the sides and into the batter.
  • Testing doneness: Insert a toothpick in the center and if it comes out clean, the cake is ready.
  • Cooling: Let it cool slightly before slicing.
Light and sweet lemon olive oil cake with yogurt and vanilla.

Serving Suggestions

This olive oil cake pairs beautifully with a cup of tea or coffee. But also alongside other sweets or after a Mediterranean dinner.

More Dessert Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Lemon olive oil cake with yogurt.
Print Recipe
5 from 3 votes

Lemon Olive Oil Cake with Greek Yogurt

This bright and tender lemon olive oil cake is made with fresh lemon zest and juice and tangy Greek yogurt. Perfect alongside coffee or tea!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: Mediterranean
Keyword: lemon olive oil cake, lemon yogurt cake, olive oil cake
Servings: 10 servings
Calories: 246kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 350°F. Grease a 9-inch springform pan with olive oil or butter, line the bottom with parchment paper, and set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In another bowl, whisk the olive oil, eggs, sugar, lemon zest, lemon juice, yogurt, and vanilla until smooth and well combined.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for about 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool slightly in the pan before releasing. Dust with powdered sugar before serving, if desired.

Notes

  • Pan: Use a springform pan for easy release. Line the bottom with parchment and spray the sides.
  • Doneness: Bake until a toothpick inserted in the center comes out clean.
  • Cooling: Let the cake cool slightly before slicing.
  • Citrus Variations: Try grapefruit, blood orange, Meyer lemon, or lime.
  • Add-ins: Stir in toasted almonds or pistachios for texture.
  • Garnish: Top with fresh berries and whipped cream.

Nutrition

Calories: 246kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 132mg | Potassium: 119mg | Fiber: 1g | Sugar: 16g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg

How to Host a Lobster Boil Party

· Leave a Comment

Nothing says celebration quite like a lobster boil! Golden red lobsters, tender potatoes, smoky sausage, and corn all piled in the center of the table.  It’s festive, a little messy, and the most fun way to feed a crowd!

In this post, I’ll walk you through how to host a lobster boil and all the party essentials you’ll want on hand.

Lobster boil party with potatoes, corn and lemon.
[feast_advanced_jump_to]

🦞 About This Recipe

A lobster boil is the ultimate celebratory feast! And perfect for wrapping up summer, celebrating the Feast of the Seven Fishes, or checking off a true bucket-list party experience!

Whole lobsters are cooked until bright red and layered over tender potatoes, sweet corn, and smoky sausage that simmer in the most flavorful, slightly spicy broth.

Since everything cooks in layers, timing is key. Once done, scatter the veggies and sausage down the center of the table, pile the lobsters on top, and roll up your sleeves, it’s all about cracking, dipping, and eating together!

Huge thanks to ShopLobster for sending the freshest Maine lobsters right to my door! They made this unforgettable party possible!

🎉 What You’ll Need (Party Essentials)

Here are a few things that make the lobster boil easier, and more fun!

Samantha Ferraro holding a platter of cooked whole Main lobsters for the lobster boil.

📋 Ingredients for a Lobster Boil (6–8 people)

  • 8 whole lobsters (about 1 ¼–1 ½ lbs each)
  • 2 pounds baby potatoes
  • 6–8 ears of corn, cut in thirds
  • 2 pounds smoked sausage, such as andouille, cut into 1 inch pieces
  • 1–2 pounds shrimp, peeled and deveined

For the flavorful broth:

  • 3–4 lemons, halved
  • 2 onions, quartered
  • 1 head garlic, halved
  • 4–5 bay leaves
  • ½ cup Old Bay seasoning
  • Zatarain's Seafood Boil concentrate (a little goes a long way)
  • Salt + pepper

⏲️ Step-by-Step Timing

Here’s the basic order so everything cooks perfectly:

  1. Flavor the broth: Bring water to a boil and add Old Bay, Zatarain's concentrate lemons, garlic, onion, bay leaves, salt.
  2. Potatoes first: Add the potatoes and cook for 20 minutes, until nearly tender.
  3. Corn + sausage: Add the corn and sausage next and continue cooking for 10–12 minutes.
  4. Remove Vegetables and Add Lobsters: Remove the vegetables and sausage and keep warm. Add lobsters to the stock and cook 8–10 minutes, until shells turn bright red.
  5. Shrimp: Cook for just 2–3 minutes until pink.
  6. Drain and scatter everything down the table, serve with melted butter, and dig in!
Lobster boil stock with corn, potatoes, sausage and seasoned with Old Bay.
Remove the boiled potatoes and sausage before adding the lobsters.

🦪 Variations + Options

  • Add clams or mussels → Clean first (see my guide on how to clean clams) and add in the last 5–7 minutes so they steam open.
  • No whole lobsters? → Lobster tails work beautifully. Cook them at the same step, but only 5–6 minutes depending on size.
  • Smaller lobster boil (2–4 people) → Just cut everything in half. Perfect for a smaller gathering without losing the fun.

📍Tips for Hosting a Lobster Boil

  • Have 1-2 big bowl for shells.
  • Scatter small bowls of melted butter around the table.
  • Butcher paper for easy cleanup (just roll it up and toss!).
  • Bibs, paper towels, and extra napkins keep the fun stress-free.
  • Don’t overthink it, just have fun! It shold be casual and messy.

Serving Suggestions

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Lobster boil party with whole Main lobsters over boiled potatoes, corn and sausage.
Print Recipe
No ratings yet

Lobster Boil Party

Host the ultimate lobster boil with tender potatoes, corn, sausage, and lobsters cooked in layers. Perfect for summer parties or holiday feasts!
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: lobster boil, lobster boil party, seafood boil
Servings: 8 people
Calories: 1027kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the broth:

For the boil:

  • 2 pounds baby potatoes
  • 6-8 ears of corn cut in thirds (fresh or frozen)
  • 2 pounds smoked sausage sliced into 1-inch pieces, such as andouille
  • 8 whole lobsters 1 ¼–1 ½ pounds each
  • 1-2 pounds shrimp peeled and deveined

To serve:

  • 1-2 pounds Melted butter
  • Hot sauce such as Frank's Red Hot
  • Lemon wedges
US Customary - Metric

Instructions

  • Make the broth: Fill a large 16–20 qt stockpot with water (about 12 quarts, leaving room for ingredients). Add Old Bay, Zatarain’s, lemons, onions, garlic, bay leaves, salt, and pepper. Bring to a boil.
  • Cook the potatoes: Add potatoes and boil for 20 minutes, until nearly tender.
  • Add corn + sausage: Stir in corn and sausage. Continue boiling for 10–12 minutes.
  • Remove vegetables: Lift out potatoes, corn, and sausage with a slotted spoon. Transfer to a large baking dish or sheet pan and keep warm.
  • Cook lobsters: Carefully add lobsters to the broth (in batches if needed). Cook 8–10 minutes, until shells are bright red. Remove and keep warm.
  • Add shrimp: Toss shrimp into the hot broth and cook 2–3 minutes until pink.
  • Assemble + serve: Scatter potatoes, corn, and sausage down the center of a butcher-paper-lined table. Layer lobsters on top, add shrimp, and serve with bowls of melted butter, hot sauce, and lemon wedges.

Notes

  • Clams or mussels: Add in the last 5–7 minutes until they just open. (See my [guide to cleaning clams] for prep tips.)
  • Using lobster tails: Add at the same step as whole lobsters, but only cook 5–6 minutes.
  • Hosting a smaller boil (2–4 people): Halve the ingredients and cook in a smaller pot.
  • Party essentials: Butcher paper, lobster crackers, bibs, and big bowls for shells keep things fun and easy.

Nutrition

Calories: 1027kcal | Carbohydrates: 44g | Protein: 41g | Fat: 79g | Saturated Fat: 40g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 362mg | Sodium: 1879mg | Potassium: 1267mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1678IU | Vitamin C: 51mg | Calcium: 204mg | Iron: 5mg

Kanafe with Ricotta and Shredded Phyllo

· 4 Comments

Kanafe is a fragrant Middle Eastern dessert with golden shredded phyllo, gooey melted cheese and soaked in a sweet orange blossom syrup. It's perfectly sweet, floral, nutty and steals the show every single time!

Kanafe filled with melty cheese and topped with chopped pistachios.
[feast_advanced_jump_to]

About This Recipe

Kanafe is a traditional Middle Eastern dessert and a close cousin to baklava, with shredded phyllo (called kataif) and a gooey layer of melty cheese inside. Once baked, the golden dessert is soaked in a fragrant orange blossom simple syrup and topped with pistachios.

Traditionally, a "sweet cheese" is used, but I've found that part-skim mozzarella and thick creamy ricotta works very well, and I love the slightly savory cheese with the sweet syrup. And a touch of saffron gives the phyllo a beautiful golden color and subtle floral flavor.

📋 Ingredients

Ingredients for kanafeh, including shredded phyllo, ricotta cheese, saffron and orange blossom water.
  • Shredded Phyllo (Kataif): You can usually find it in Middle Eastern or specialty markets, in the freezer section. It comes in very long strands, so you’ll want to pulse it in the food processor to break it up into shorter pieces (it can get a little messy, but just go with it!).
  • Mozzarella: Look for a dry mozzarella that is not in brine and slice thin.
  • Ricotta Cheese: Look for a thicker and drier ricotta cheese. Drain the ricotta with a sieve over a bowl for as long as you have to prevent sogginess.
  • Orange Blossom Water: A little goes a long way. You can often find it in Middle Eastern stores or online.
  • Saffron Water: I always keep a jar of this saffron water on hand or you can take a pinch of saffron threads and steep in 1-2 tablespoons of water.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Phyllo sheets – If you can’t find kataif, you could try layering traditional phyllo sheets. Brush each sheet with butter, layer half of them, add the cheese in the center, then finish with the rest.
  • Cheese – Mozzarella + ricotta is my favorite combo, but you can also try all mozzarella. Halloumi could work too, though it’s a bit heavier. I’d skip feta, it’s too salty here.
  • Nuts – Pistachios are traditional, but walnuts or almonds would also be delicious.
  • Floral water – Rose water can replace orange blossom water for a slightly different but equally lovely flavor.
  • Simple syrup – Add whole spices for more flavor, such as a cinnamon stick, a few strips of citrus peel, or even a couple of cardamom pods.

⏲️ Instructions

Add the ricotta to a fine strainer to strain excess liquid.

Drain the ricotta: Place ricotta in a fine mesh strainer or cheesecloth over a bowl and drain to remove excess moisture.

Mix the melter butter with the shredded phyllo, making sure every strand is coated evenly.

Prepare the kataif: Pulse the kataif in a food processor to break it down, then transfer to a bowl and add melted butter and saffron. Work the butter into the phyllo until evenly coated.

Press the bottom layer of the shredded phyllo into your dish.

Prepare the bottom layer: Press half of the buttered kataif into the bottom in an even layer.

Layer the sliced mozzarella and spread the ricotta cheese on top of the shredded phyllo.

Add cheese layer: Layer mozzarella and spread ricotta on top, then cover with the remaining kataif, pressing firmly to compact everything.

Pour the orange blossom simple syrup on top of the baked kanafe.

Bake the kanafe: Bake at 350°F for 35–40 minutes, until golden brown and crisp. Slowly pour syrup over the hot kanafe.

Sliced kanafe with cheese in the center.

Serve: Garnish with chopped pistachios, cut into slices, and serve warm.

📍 Recipe Tips

  • Breaking down the kataif – The shredded phyllo comes in very long strands. Pulse it in the food processor in batches to make it easier to work with.
  • Coating with butter – Really massage the melted butter into the kataif with your hands (gloves help!). Every strand should be evenly coated for the best texture.
  • Draining ricotta – Place the ricotta in a fine-mesh strainer or cheesecloth over a bowl and let it drain for at least an hour, or overnight if you can. A thicker, drier ricotta will prevent sogginess.
  • Baking dish – A tart pan or round cake pan works great. Just be sure to butter it well so the kanafe releases easily.
Kanafe topped with chopped pistachios and orange blossom water.

Serving Suggestions

Kanafe is often served warm, fresh from the oven, with syrup poured over the top. Pair it with:

More Desserts to Try

Kanafe is shredded phyllo with melty cheese in the center and soaked in simple syrup.
Print Recipe
5 from 6 votes

Kanafe with Ricotta and Shredded Phyllo

Kanafe is a Middle Eastern dessert that is filled with cheese and layered with shredded phyllo that is finished with an orange simple syrup.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Middle Eastern
Keyword: kanafe, kunafe
Servings: 8 servings
Calories: 665kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Kanafe:

  • 1 16 oz package kataif (shredded phyllo), thawed if frozen
  • 12 tablespoons unsalted butter melted
  • 1 tablespoon saffron water optional or a drop of red food coloring for color
  • 8 ounces part-skim mozzarella sliced thin or shredded
  • 16 ounces whole milk ricotta cheese drained at least 30 minutes (or overnight)
  • ½ cup chopped pistachios for garnish
  • Orange or lemon zest optional, for garnish

Simple Syrup:

US Customary - Metric

Instructions

  • Drain the ricotta: Place ricotta in a fine mesh strainer or cheesecloth over a bowl. Let drain for at least 30 minutes, or overnight if possible, to remove excess moisture.
  • Make the syrup: In a small saucepan, combine sugar, water, and orange peel. Bring to a gentle boil, stirring until the sugar dissolves. Simmer 5–7 minutes until slightly thickened. Remove from heat, discard peel, and stir in orange blossom water. Set aside to cool.
  • Prepare the kataif: Gently pull apart the shredded phyllo and pulse it in a food processor in batches to shorten the strands. Place in a large bowl, then pour over melted butter (and saffron water if using). Work the butter into the phyllo with your hands until evenly coated.
  • Assemble: Butter a round tart pan or baking dish. Press half of the buttered kataif into the bottom in an even layer. Spread mozzarella and drained ricotta on top, then cover with the remaining kataif, pressing firmly to compact everything.
  • Bake: Bake at 350°F (175°C) for 35–40 minutes, until golden brown and crisp on top.
  • Finish: Remove from the oven and slowly pour the cooled syrup over the hot kanafe. Let rest at least 10 minutes so the syrup soaks in.
  • Serve: Garnish with chopped pistachios, optional citrus zest and cut into slices, and serve warm.

Notes

  • Breaking down the kataif – The shredded phyllo comes in very long strands. Pulse it in the food processor in batches to make it easier to work with.
  • Coating with butter – Really massage the melted butter into the kataif with your hands (gloves help!). Every strand should be evenly coated for the best texture.
  • Draining ricotta – Place the ricotta in a fine-mesh strainer or cheesecloth over a bowl and let it drain for at least an hour, or overnight if you can. A thicker, drier ricotta will prevent sogginess.
  • Baking dish – A tart pan or round cake pan works great. Just be sure to butter it well so the kanafe releases easily.

Nutrition

Calories: 665kcal | Carbohydrates: 74g | Protein: 18g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 399mg | Potassium: 200mg | Fiber: 2g | Sugar: 51g | Vitamin A: 935IU | Vitamin C: 2mg | Calcium: 360mg | Iron: 2mg

Red and Yellow Beet Soup

· 3 Comments

This vibrant red and yellow beet soup is as stunning to look at as it is to eat. Sweet, earthy beets are blended into two purées and layered together for a vibrant and flavorful twist on classic borscht.

Vegetarian beet soup with red and yellow beets.
[feast_advanced_jump_to]

About This Recipe

This colorful beet soup takes the sweet, earthy flavors of beets and gives them a delicious modern spin. Inspired by traditional borscht that I grew up with, this version keeps the flavors clean and bright by highlighting the beets themselves.

Here, I separate the red and golden beets into two different purées. The red beets are flavored with warm cumin and pureed with potatoes, carrots and other aromatics, mimicking the flavors of classic borscht. And the golden beets are blended with fresh ginger and earthy turmeric that pair so well with the mild yellow beets.

📋 Ingredients

Ingredients for beet soup including potatoes, shallots, vegetable stock and fresh dill.
  • Beets (red and golden) – Peel the beets with a vegetable peeler before chopping. Wear gloves for red beets (they stain), and prep golden beets first so they don’t pick up the red color.
  • Carrots, potatoes, onion – Classic beet soup vegetables that add body and flavor.
  • Fresh ginger – Peel with a vegetable peeler and grate with a microplane for a fresh, peppery kick.
  • Turmeric – Use ground or fresh root (peel and grate if fresh). Like beets, it stains easily, so gloves help.
  • Vegetable stock – Store-bought or homemade vegetable stock (save veggie scraps to make your own).

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Beet greens: Fry them for a crunchy garnish. Pat the leaves dry and shallow fry in olive oil for a few seconds on each side until crisp.
  • Single-color version: Make only the red beet or only the yellow beet soup if you prefer not to layer.
  • Texture: Blend until smooth, or leave the soup a bit chunky for a rustic feel.
  • Garnishes: Swap dill for fresh chives or parsley, or add a spoonful of yogurt or sour cream for a creamy finish.

⏲️ Instructions

Cook the beet soup until the beets and potatoes are fork tender.

Make the red beet soup. Sauté shallot, garlic, cumin in olive oil. Add red beets, carrot and potato and pour in vegetable stock. Season and cook until very tender. Purée until smooth.

Cook the yellow beet soup until the beets are fork tender.

Make the yellow beet soup. Sauté shallot, garlic, grated ginger, and turmeric in olive oil. Add golden beets and vegetable stock, season, and cook until very tender. Purée until smooth.

📍 Recipe Tips

  • Cook until tender – Make sure the vegetables are very soft before blending for the smoothest texture.
  • Use two pots – Keeps colors bright. If you only have one, cook the golden beets first, then rinse before making the red soup.
  • Blending – An immersion blender is easiest, but a regular blender works too (just cool slightly first).
  • Layering – Ladle one color first, then gently spoon the second soup on top for clean layers.
Red and yellow beet soup garnished with olive oil and fresh dill.

Serving Suggestions

This soup makes a beautiful starter for holiday meals and special occasions. It pairs especially well with:

More Beet Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Red and yellow beet soup with fresh dill.
Print Recipe
5 from 5 votes

Red and Yellow Beet Soup

A vibrant two-toned beet soup that layers red and golden beet purées for both color and flavor. The red soup is spiced with warm cumin, while the golden beet soup is brightened with fresh ginger and turmeric.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Soup
Cuisine: Mediterranean
Keyword: beet soup, creamy beet soup, red beet soup, yellow beet soup
Servings: 4 servings
Calories: 201kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Red Beet Soup

For the Yellow Beet Soup

For Serving

  • Fresh dill
US Customary - Metric

Instructions

  • Heat olive oil in a medium pot over medium heat. Add the shallot and garlic and cook until softened, about 3 to 4 minutes. Stir in the cumin and cayenne (if using).
  • Add the red beets, carrots, potatoes, and vegetable stock. Season with salt and black pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer until the vegetables are very tender, about 40 to 45 minutes. Blend until smooth and set aside.
  • In a separate pot, heat olive oil over medium heat. Add the shallot and garlic and cook until softened, about 3 to 4 minutes. Stir in the ginger and turmeric until fragrant, about 30 seconds.
  • Add the golden beets and vegetable stock. Season with salt and black pepper. Bring to a boil, then reduce to medium-low. Cover and simmer until the vegetables are very tender, about 40 to 45 minutes. Blend until smooth.
  • To serve, ladle one soup into bowls, then gently spoon the second soup on top to create layers. Garnish with fresh dill and a drizzle of olive oil.

Notes

  • Cook until tender – Make sure the vegetables are very soft before blending for the smoothest texture.
  • Use two pots – Keeps colors bright. If you only have one, cook the golden beets first, then rinse before making the red soup.
  • Blending – An immersion blender is easiest, but a regular blender works too (just cool slightly first).
  • Layering – Ladle one color first, then gently spoon the second soup on top for clean layers.

Nutrition

Calories: 201kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1534mg | Potassium: 796mg | Fiber: 6g | Sugar: 14g | Vitamin A: 6156IU | Vitamin C: 21mg | Calcium: 48mg | Iron: 2mg

Dutch Oven Roast Chicken

· Leave a Comment

This Dutch oven roast chicken is one of my back pocket recipes. Golden, juicy roast chicken with tender vegetables and loads of fresh herbs. It's simple, flavorful and the kind of meal that’s always in my dinner rotation.

Dutch oven roast chicken seasoned with a flavorful herb compound butter and roasted vegetables.
[feast_advanced_jump_to]

About This Recipe

This Dutch oven roast chicken is a dish I’ve been making for years, and it never fails. The whole chicken turns out perfectly juicy with crisp golden skin, while the carrots, onions, and garlic roast in the buttery drippings until sweet and tender.

Have fun customizing, using whatever herbs and vegetables are available. The best part is that it comes together in one pot and the combination of the savory chicken with the herbaceous compound butter is rich, bright and the kind of dinner you'll want to add to your dinner rotation.

📋 Ingredients

Ingredients for whole roasted chicken including carrots, onion, butter, lemon and herbs.
  • Whole chicken: I like to choose a chicken that is around 4-5 lbs. Look for one that feels plump and fresh.
  • Butter (unsalted): Using unsalted butter lets you control the salt level. The butter is melted with herbs and aromatics creating a flavorful compound mixture.
  • Lemon: Zest and juice go into the butter mixture for brightness. Save the used lemon halves and tuck them inside the chicken for even more flavor.
  • Fresh herbs: Rosemary, thyme, tarragon, and oregano are my go-tos. They bring freshness and aroma to the butter. If fresh herbs aren’t available, substitute with ½–¾ teaspoon dried.
  • Paprika: Adds subtle flavor and a beautiful golden color. Use smoked paprika if you prefer a smoky note.
  • Carrots & onions: Sturdy, sweet vegetables that hold up beautifully to roasting.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Chicken: No whole chicken? Try bone-in, skin-on chicken thighs. They’ll roast in less time but still turn out juicy and flavorful.
  • Vegetables: Swap in parsnips, rutabaga, fennel, or shallots, anything hearty that holds up to roasting.
  • Paprika: Use smoked paprika for a deeper, smoky flavor.
  • Herbs: Fresh herbs are best, but dried work in a pinch. Use about ½–¾ teaspoon each.

⏲️ Instructions

Melt the butter with chopped garlic, paprika and herbs.

Make the Compound Butter: In a small pot, melt the butter and add the chopped garlic, herbs, lemon zest and juice and spices.

Rub the melted compound butter all over the whole chicken before roasting.

Season the Chicken: Rub the compound butter all over the chicken and under the skin and place in Dutch oven with vegetables.

📍 Recipe Tips

  • Dry the chicken well: Pat the chicken thoroughly with paper towels before seasoning. For even crispier skin, refrigerate it uncovered on a rack for a few hours (or overnight).
  • Get under the skin: Use your hands (rings off!) to gently work the butter mixture under the breast skin for maximum flavor.
  • Uniform veggies: Cut carrots, onions, and potatoes into even pieces so they cook evenly.
  • Control browning: Roast uncovered first, then cover if the chicken gets too dark. Finish uncovered at high heat for golden skin.
  • Rest before carving: Let the chicken rest 10–15 minutes so juices redistribute.
Whole roasted chicken in Dutch oven with roasted vegetables.

What To Do with Leftovers

One of the best parts of roasting a whole chicken is that the leftovers can stretch into other meals. Here are a few of my favorite ways to repurpose roast chicken:

Don’t forget to save the carcass! It makes a deeply flavorful homemade chicken stock. Just add to vegetable stock and simmer.

Serving Suggestions

  • Pair with a bright salad: an arugula-pear salad or a shredded Brussels sprouts salad both balance the richness.
  • Serve with crusty bread to soak up the buttery pan juices.
  • Wine pairing: a crisp white wine like Sauvignon Blanc or a lighter Chardonnay complements the herbs and lemon.

More Chicken Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Recipe for Dutch oven roast chicken with lemon, herbs and vegetables.
Print Recipe
No ratings yet

Dutch Oven Roast Chicken

This Dutch oven roast chicken is flavored with an herbaceous compound butter, tender vegetables and crispy golden skin.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting15 minutes
Total Time2 hours 5 minutes
Course: Main Course
Cuisine: American
Keyword: chicken in dutch oven, Dutch oven roast chicken
Servings: 4 servings
Calories: 554kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 1 whole chicken about 4–5 pounds, patted dry
  • 8 tablespoons unsalted butter
  • 4 garlic cloves minced
  • ¼ cup fresh herbs rosemary, thyme, oregano tarragon, chopped
  • 1 lemon zested and juiced, save halves for cavity
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 4 carrots cut into ½ inch pieces
  • 1 large onion cut into wedges
  • ¾ to 1 cup water or chicken stock
US Customary - Metric

Instructions

  • Preheat the oven to 425°F.
  • In a small pot, melt the butter and add the minced garlic, chopped herbs, lemon zest and juice, salt, pepper and paprika.
  • Pat the chicken dry with paper towels and transfer to dutch oven, breast side up. Carefully loosen the skin over the breasts with your fingers and spread the butter mixture all over and under the skin.
  • Scatter the vegetables around the chicken. Nestle the leftover lemon halves and any remaining vegetables into the cavity of the chicken.
  • Pour in ¾ to 1 cup water around the chicken, so the vegetables can roast. Tuck the wing tips under so they don’t burn.
  • Transfer to the oven and roast uncovered for about 45-50 minutes.
  • Cover the chicken with foil and continue roasting for another 45 minutes, or until a thermometer inserted into the thickest part of the thigh registers 165°F.
  • Remove the foil and roast for another 10 to 15 minutes to crisp and brown the skin.
  • Once done, let rest for 10 minutes before carving. Serve with the roasted vegetables and spoon the pan juices over the top.

Notes

Nutrition

Calories: 554kcal | Carbohydrates: 10g | Protein: 37g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 1344mg | Potassium: 637mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10993IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 2mg

French Onion Stuffed Mushrooms

· Leave a Comment

French Onion Stuffed Mushrooms turn everyone’s favorite soup into a decadent bite sized appetizer. Stuffed with caramelized onions and layers of melty Gruyère, and crisp panko topping for the perfect irresistible bite.

French onion stuffed mushrooms with Gruyère and Parmesan cheese and crispy panko topping.
[feast_advanced_jump_to]

About This Recipe

These French onion stuffed mushrooms take all the flavors of the classic soup and transform them into a decadent bite-sized appetizer.

Sweet, jammy caramelized onions are tucked into tender mushroom caps, topped with nutty Gruyère cheese and finished with a crispy Parmesan-panko topping. Every bite is savory, creamy, and crunchy with just the right balance of richness from the cheese and sweetness from the onions, while the marsala wine cuts through beautifully.

These make a show-stopping addition to any holiday spread. If you already love my boursin stuffed mushrooms, this recipe takes things to the next level with bold, French-inspired flavors.

📋 Ingredients

Ingredients for French onion stuffed mushrooms, including Gruyere cheese, butter, thyme and Marsala wine.
  • Baby portobello mushrooms (cremini) – Look for medium-sized mushrooms that are large enough to hold the filling. I prefer wiping mushrooms with a damp paper towel instead of rinsing to avoid excess water.
  • Yellow onions – Take the time to caramelize them slowly. Dicing the onions helps the filling fit neatly inside each mushroom cap.
  • Olive oil and butter – The combination adds richness and helps with even browning.
  • Fresh thyme – Classic herb pairing with mushrooms and cheese. If fresh isn’t available, use ½ to ¾ teaspoon dried thyme.
  • Marsala wine – Adds sweetness and depth. You can substitute with sherry, cognac, or red wine.
  • Gruyère cheese – Nutty, melty, and perfect for French onion flavors. Keep it cold before grating to make shredding easier.
  • Panko breadcrumbs – Crisp and light; they toast beautifully. Gluten-free panko also works.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Mushrooms – Use baby bella (cremini) or white button mushrooms. For a larger appetizer, use portobello caps.
  • Cheese – If Gruyère isn’t available, substitute with a good-quality Swiss cheese. Gouda will also work for a creamier, milder flavor.
  • Breadcrumbs – Swap with regular breadcrumbs if you prefer, but panko gives the best crunch. Gluten-free panko works well too.
  • Wine – Marsala is classic, but sherry, cognac, or a dry red wine also pair beautifully. White wine such as Chardonnay can be used for a lighter flavor.
  • Herbs – Fresh thyme is traditional, but parsley, tarragon, or chives would all be delicious variations.

⏲️ Instructions

Caramelizing the Onions

Start sautéing the chopped onions, giving them a mix every so often.

Start pale – Onions soften and turn light yellow after 10–15 minutes.

About halfway through caramelizing the onions, they will deep in color but still need more sautéing until it reaches a deep brown color.

Golden stage – At 30 minutes, they deepen in color and shrink down.

Continue caramelizing the onions past the golden state, so they deepen in color and reduce even more.

Getting jammy – Around 40 minutes, browning starts to develop.

Continue sautéing the onions until the onions caramelize and have a deep amber color.

Fully caramelized – By 50–55 minutes, they’re dark amber and sweet.

Make the Stuffed Mushrooms

Remove the stems from the button mushrooms, place them on a lined baking sheet, stem side up and drizzle with olive oil.

Cleaned mushroom caps – Stems removed, ready for par-baking.

Par-bake the mushrooms and pour out residual liquid, this will ensure the mushrooms dont get soggy.

Drain liquid – After par-baking, pour out any excess moisture.

Fill each mushroom cap with caramelized onions.

Stuff the mushrooms – Add caramelized onion mixture into each mushroom.

Bake the caramelized onion stuffed mushrooms until the cheese melts and the breadcrumb topping is golden and crisp.

Final bake – Top with Gruyère and herbed panko, then bake until golden and bubbly.

📍 Recipe Tips

  • Clean mushrooms gently – Wipe with a damp cloth or paper towel instead of rinsing to prevent sogginess.
  • Pre-bake the mushrooms – Par-baking helps release liquid so the final dish isn’t watery. Drain after baking.
  • Caramelize the onions slowly – Don’t rush this step! Cooking low and slow (45–50 minutes) develops the deep golden color and sweet flavor. Covering the pan with a lid helps trap moisture and prevent burning.
  • Dice onions for easier stuffing – Diced onions fit better into the mushroom caps than sliced onions.
  • Toast the breadcrumbs with oil – Tossing panko with olive oil keeps them from burning and ensures a golden crunch.
  • Make ahead – You can stuff the mushrooms (without topping) up to 2 days in advance. Before serving, add the Gruyère, breadcrumb mixture, and bake until melted.
Stuffed mushrooms with caramelized onions, gruyere cheese and an herby panko topping.

Serving Suggestions

These French onion stuffed mushrooms shine on any appetizer spread:

More Mushroom Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Caramelized onion stuffed mushrooms with Gruyere cheese and crispy panko breadcrumbs.
Print Recipe
No ratings yet

French Onion Stuffed Mushrooms

French onion stuffed mushrooms with caramelized onions, Gruyère, and crispy Parmesan-panko. These are an irresistible bite-sized appetizer!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Appetizer
Cuisine: French
Keyword: caramelized onion stuffed mushrooms, French onion stuffed mushrooms
Servings: 12 mushrooms
Calories: 100kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 1 pint baby portobello mushrooms about 12–14 medium mushrooms
  • 2 medium yellow onions diced
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil divided, plus more as needed
  • 2 garlic cloves minced
  • 4 sprigs fresh thyme leaves removed (plus extra for garnish)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons marsala wine or sherry, cognac, or red wine
  • ½ cup shredded Gruyère cheese
  • ¼ cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Prep the mushrooms: Remove stems, finely chop them, and set aside. Place mushroom caps on the baking sheet, stem side up, drizzle lightly with olive oil, and season with salt and pepper. Bake for 10 minutes. Drain off any liquid and set aside to cool slightly.
  • Caramelize the onions: In a large skillet, heat butter and 1 tablespoon olive oil over medium heat. Add the diced onions, season lightly with salt, and cook slowly for 45 to 50 minutes, stirring occasionally. Keep the skillet covered for part of the cooking time to trap moisture. The onions should become deeply golden and jammy.
  • Add stems and aromatics: Stir in the chopped mushroom stems and cook for 2 minutes until softened. Add the garlic, thyme and saute for another 30 seconds to 1 minute.
  • Deglaze: Carefully pour in the marsala wine and cook until most of the liquid has evaporated and the mixture is rich and concentrated. Taste and adjust seasoning and remove from heat.
  • Make the breadcrumb topping: In a small bowl, combine the panko breadcrumbs, Parmesan and parsley. Drizzle with 1 to 2 tablespoons olive oil and toss until lightly coated.
  • Assemble the mushrooms: Spoon the onion mixture into each mushroom cap. Sprinkle with shredded Gruyère, then top with the breadcrumb-Parmesan mixture.
  • Bake: Return the mushrooms to the oven and bake for 10-12 minutes, until the cheese is melted and the breadcrumbs are golden. For extra crispness, broil for 1 minute at the end, watching closely.
  • Serve: Garnish with fresh thyme leaves and an extra sprinkle of Parmesan. Serve warm.

Notes

  • Clean mushrooms – Wipe with a damp cloth, not water.
  • Par-bake the mushrooms – Helps release liquid; drain before stuffing.
  • Slow-cook onions – Caramelize 45–50 minutes for best flavor.
  • Dice onions – Fits better in mushroom caps.
  • Toast panko – Toss with olive oil for golden crunch.
  • Make ahead – Stuff up to 2 days early; add cheese/topping before baking.

Nutrition

Calories: 100kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 67mg | Potassium: 219mg | Fiber: 1g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 0.4mg

Sabich Sandwich with Fried Eggplant and Tahini

· Leave a Comment

Sabich is a beloved Israeli sandwich layered with fried eggplant, hard-boiled eggs, fresh salads, and creamy tahini. Here, it's served in golden puff pastry for a fun twist.

These sabich borekas are filled with fried eggplant, chopped salad, sumac onions and hard boiled egg.
[feast_advanced_jump_to]

About This Recipe

Sabich (pronounced "sah-BEEKH") is a popular Middle Eastern street food, often served in pita and filled with all sorts of additions, including fried eggplant, hard-boiled egg, chopped salad, pickles, and creamy tahini sauce.

I gave it a fun twist by swapping the pita for sesame-topped puff pastry triangles, so you get that flaky, buttery crunch with all the bold, saucy and crunchy Sabich fillings tucked inside.

The beauty of Sabich is how versatile it is! Have fun mixing and matching the salads, switch up the sauces, or even roast the eggplant instead of frying. However you layer it, this sandwich is all about texture, color, and bold flavors!

📋 Ingredients

Ingredients for sabich, including fried eggplant, chopped salad, sliced hard boiled eggs, sumac onions and tahini sauce.
  • Fried Eggplant – I use the same cooking method for my Eggplant Parmesan: dredged, fried until golden, and perfectly crisp. You can make it ahead and reheat in the oven.
  • Chopped Salad – A refreshing mix of tomatoes, cucumbers, and herbs that adds brightness to every bite.
  • Sumac Onion Salad – Thinly sliced onions are tossed with bright sumac, lemon, and parsley for a tangy, crunchy layer.
  • Hard-Boiled Eggs – You can buy pre-cooked eggs for convenience, or make your own: place eggs in a saucepan, cover with cold water, bring to a boil, then simmer 9–10 minutes. Cool in ice water before peeling.
  • Tahini Sauce – Creamy, nutty, and easy to make ahead. You can have fun with the flavors and make a lemon herb tahini or add harissa tahini for a spicy twist.
  • Harissa Sauce – A spicy, smoky chili paste that adds a little heat. I have a recipe for homemade harissa in my cookbook, but for store-bought I love Mina Harissa (the spicy version is my go-to).
  • Shredded Cabbage Salad – Crisp and crunchy, it adds a little extra freshness and texture when layered into the sandwich.
  • Puff Pastry – The flaky base that makes this Sabich a little different. I cut the sheets into large triangles, brushed them with egg wash, sprinkled sesame seeds on top, and baked until golden and puffed.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Keep it classic: Use pita bread instead of puff pastry.
  • Eggplant options: Roast or grill the eggplant instead of frying for a lighter flavor.
  • Mix up the salads: Try pickled peppers, tabbouleh, or even roasted vegetables.
  • Swap the protein: Chicken schnitzel or fried zucchini or tomato fritters would also be fantastic.
  • Sauces: Tahini sauce is a must, but zhug, amba (pickled mango sauce), or a good store-bought harissa all work beautifully.

⏲️ Instructions

Slice the eggplant into ½ inch thick rounds.

Slice the Eggplant – Peel in “zebra stripes” so some skin stays on for structure, then slice the eggplant into ½-inch rounds.

Set up a dredging station with flour, whisked eggs and breadcrumbs.

Set Up a Dredging Station – One plate with flour, another with whisked egg, and a third with panko breadcrumbs.

Fry the coated eggplant in hot oil.

Coat the Eggplant – Dredge each slice in flour, then egg, then breadcrumbs and place in hot oil.

Fry the eggplant sliced in oil until golden brown on both sides.

Fry Until Golden – Fry the eggplant until beautifully crisp and golden brown on both sides, then set aside.

Cut the puff pastry into triangles, brush with egg wash and sprinkle of sesame seeds. Bake until golden and puffed up.

Bake the Puff Pastry – Cut the sheet of puff pastry into triangles, brush with egg wash and sprinkle sesame seeds. Bake until puffed and golden.

Sabich boreka with fried eggplant and layered with crunchy Mediterranean salads.

Assemble the Sandwich – Layer fried eggplant, chopped salad, sumac onions, cabbage, egg, tahini, and harissa inside the pastry.

📍 Recipe Tips

  • Choosing eggplant: Look for eggplant that has smooth, shiny skin with no bruises, and one that feels heavy for its size. Younger eggplants usually have fewer seeds.
  • Dredging tip: Shake off extra flour/egg/breadcrumbs before frying so the coating stays crisp.
  • Oil temperature: Fry around 360°F. Test with a pinch of breadcrumbs and if it sizzles, it’s ready. Don’t overcrowd the pan or the oil temp will drop.
  • Drain smart: Place the fried eggplant on a wire rack over a sheet pan to keep them crisp (not soggy).
  • Make-ahead: The salads and tahini sauce can be prepped 1–2 days ahead. Eggplant can be fried earlier and reheated in the oven on a rack.
  • Tahini tip: If your sauce thickens, just thin it with water and continue whisking until pourable with a similar texture to honey.
This sabich sandwich is layered with fried eggplant, hard boiled egg, salads, tahini sauce between flaky puff pastry.

Serving Suggestions

This sandwich is basically a full meal in one bite — crispy eggplant, fresh salad, creamy sauce, and flaky pastry. But if you want extras on the side:

  • Serve with hummus or tzatziki for dipping.
  • Olives or quick pickles for snacking
  • Pair with a cold beer, mint tea, or sparkling lemonade for the full street-food vibe.

More Mediterranean Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Fried eggplant and other sabich fillings are layered between buttery and flaky puff pastry.
Print Recipe
No ratings yet

Sabich Sandwich with Puff Pastry (Eggplant & Tahini)

A playful twist on the classic Sabich sandwich, with crispy eggplant, hard-boiled eggs, salads & tahini layered inside golden, flaky puff pastry
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Lunch, Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: sabich recipe, sabich sandwich, sabich with fried eggplant
Servings: 4 sandwiches
Calories: 716kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Fried Eggplant

For the Puff Pastry

  • flour for dusting
  • 1 sheet puff pastry thawed
  • 1 egg whisked for egg wash
  • 1 tablespoon sesame seeds

For the Salads & Fillings

For the Shredded Cabbage Salad

  • 1 cup red cabbage finely shredded
  • ¼ cup parsley leaves finely chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • Salt to taste
US Customary - Metric

Instructions

Fry the Eggplant

  • Set up a dredging station with three shallow bowls: flour, whisked eggs, and panko breadcrumbs.
  • Lightly season eggplant slices with salt. Dredge each slice in flour, dip in egg, then coat in panko.
  • Heat ½ inch of oil in a skillet over medium-high heat. Fry eggplant slices until golden brown, about 3–4 minutes per side. Drain on paper towels.

Bake the Puff Pastry

  • Preheat oven to 400°F (200°C).
  • Roll out the puff pastry sheet slightly on a lightly floured surface, then cut into 4 large triangles.
  • Place on a parchment-lined baking sheet, brush with egg wash and sprinkle with sesame seeds.Bake for 15–18 minutes, until golden and puffed. Then remove and set aside.

Make the Cabbage Salad

  • Toss shredded cabbage with lemon juice, parsley, olive oil, and a pinch of salt. Use your hands to massage the dressing into the cabbage. Set aside.

Assemble the Sandwich

  • Carefully slice each baked puff pastry triangle open.
  • Spread a layer of harissa on the bottom, then 1-2 slices of fried eggplant, 2-3 hard-boiled egg slices, spoonful of chopped salad, sumac onion salad, and shredded cabbage.
  • Drizzle with tahini sauce and close the sandwich. Serve immediately.

Notes

  • Choosing eggplant: Look for eggplant that has smooth, shiny skin with no bruises, and one that feels heavy for its size. Younger eggplants usually have fewer seeds.
  • Dredging tip: Shake off extra flour/egg/breadcrumbs before frying so the coating stays crisp.
  • Oil temperature: Fry around 360°F. Test with a pinch of breadcrumbs and if it sizzles, it’s ready. Don’t overcrowd the pan or the oil temp will drop.
  • Drain smart: Place the fried eggplant on a wire rack over a sheet pan to keep them crisp (not soggy).
  • Make-ahead: The salads and tahini sauce can be prepped 1–2 days ahead. Eggplant can be fried earlier and reheated in the oven on a rack.
  • Tahini tip: If your sauce thickens, just thin it with water and continue whisking until pourable with a similar texture to honey.

Nutrition

Calories: 716kcal | Carbohydrates: 71g | Protein: 22g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 309mg | Sodium: 435mg | Potassium: 312mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1003IU | Vitamin C: 19mg | Calcium: 130mg | Iron: 6mg

Grilled Lamb Chops with Mint Chimichurri

· Leave a Comment

These grilled lamb chops are marinated in an herby chimichurri and grilled until beautifully charred on the outside and tender in the center. Served over a creamy lemony yogurt sauce, the flavors of smoky lamb, bright herbs, and cool yogurt come together for a dinner that’s both elegant and approachable.

Serve the grilled lamb chops with reserved chimichurri on top.
[feast_advanced_jump_to]

About This Recipe

These grilled lamb chops are marinated in an herbaceous chimichurri made with parsley, mint, garlic, Fresno chili, and a splash of red wine vinegar for brightness. A touch of paprika adds warmth and color before the chops are seared on the grill until perfectly charred on the outside and tender inside.

Unlike a whole rack of lamb (like my Pistachio Crusted Rack of Lamb), this lamb rack is cut into double chops, making them quick to cook and easy to serve. Piled over a cool lemony yogurt sauce and finished with more chimichurri on top, the result is a dish that’s bold, fresh, and perfect for summer grilling or even an indoor grill pan dinner.

📋 Ingredients

Ingredients for chimichurri marinated lamb chops, with olive oil, garlic, fresh herbs and red wine vinegar.
  • Rack of lamb – Ask the butcher to French the racks (trim the bones) for a nicer presentation, or buy them pre-trimmed. Cutting into double chops helps keep them juicy on the grill.
  • Paprika – Adds color and a subtle smoky-sweet flavor to the marinade. Smoked paprika can also work if you like more depth.
  • Parsley & mint – Fresh, tender herbs give chimichurri its vibrant flavor. Use flat-leaf parsley (not curly) for the best texture.
  • Fresno chili – This chili has a mild-to-medium heat. Look for ones that are firm and glossy. Remove the seeds for less spice.
  • Garlic – Use fresh cloves, not pre-minced, for the brightest flavor in chimichurri.
  • Red wine vinegar – Adds acidity and helps the herbs pop.
  • Greek yogurt – Thick, tangy, and perfect for making a creamy base. Whole milk yogurt gives the richest flavor.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Herbs: Traditional chimichurri uses parsley and oregano. Try parsley + cilantro, or a blend of tender herbs you like.
  • Chili: Swap Fresno for red chili flakes, Aleppo pepper, or pickled peppers like Mama Lil’s.
  • Protein: This marinade is fantastic on steak, chicken thighs, or even roasted mushrooms.
  • Vinegar: Red wine vinegar is classic, but white wine vinegar, apple cider vinegar, or lemon juice will all work.

⏲️ Instructions

Add the fresh herbs, chopped garlic and Fresno chile to a bowl with olive oil and a splash of red wine vinegar and mix together for the chimichurri.

Make the Chimichurri. Finely chop parsley, mint, Fresno chili, and garlic and mix with olive oil, red wine vinegar, and salt.

Add a few tablespoons of the chimichurri sauce to the lamb chops with a dash of paprika and rub all over the lamb chops.

Marinate the Lamb. Season lamb chops with salt, pepper, paprika and few spoonfuls of chimichurri. Massage to coat and let marinate.

Grill the lamb chops until charred on the outside and tender in the center.

Grill the Chops. Place the lamb chops on a hot grill and cook a few minutes per side until charred on the outside and tender inside.

Let the grilled lamb chops rest for at least 5 minutes.

Rest Before Serving. Transfer cooked lamb chops to a baking sheet and let rest 5–10 minutes so the juices redistribute.

📍 Recipe Tips

  • Marinate: Let the lamb marinate at least 20 minutes, or up to 8 hours for deeper flavor.
  • Bring to room temp: Take the lamb out of the fridge 20–30 minutes before grilling so it cooks evenly.
  • Rest before slicing: Let the lamb rest 5–10 minutes after grilling so the juices redistribute.
  • Make ahead: Chimichurri can be made up to a week in advance and only gets better as the flavors meld.
Grilled lamb chops with chimichurri and served over a creamy yogurt sauce.

Serving Suggestions

Serve the grilled lamb chops alongside a big salad, like Fattoush Salad or a classic Tabbouleh Salad. They’re also delicious with a side of Lemon Orzo Salad or Grilled Potato Salad. For a simple summer spread, add some warm pita and a mezze-style platter with dips like tzatziki, hummus, or baba ganoush.

More Lamb Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Grilled chimichurri lamb chops served over a creamy herb yogurt sauce.
Print Recipe
No ratings yet

Grilled Lamb Chops with Mint Chimichurri & Yogurt Sauce

These grilled lamb chops are marinated in a fresh chimichurri and served over a creamy lemony yogurt sauce.
Prep Time40 minutes
Cook Time10 minutes
Resting10 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Mediterranean
Keyword: chimichurri lamb chops, grilled lamb chops
Servings: 4 servings
Calories: 665kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Chimichurri:

For the Lamb:

  • 2 racks of lamb about 2-3 pounds, cut into double chops
  • 1 teaspoon paprika
  • Kosher salt & freshly cracked black pepper
  • 2 tablespoons chimichurri for marinade (recipe below)

For the Yogurt Sauce:

  • 1 cup Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried mint or a handful of fresh, finely chopped
  • Pinch of salt
US Customary - Metric

Instructions

  • Make the chimichurri: To a bowl, combine the chopped parsley, mint, garlic, Fresno chili, olive oil, red wine vinegar, and salt. Whisk to combine and taste for seasoning.
  • Marinate the lamb: Pat the lamb dry and season with salt, pepper, and paprika. Add 2 heaping tablespoons of chimichurri and rub into the chops. Marinate at least 20 minutes, or up to 8 hours.
  • Grill: Heat a charcoal or gas grill to medium-high. Grill lamb chops 3–4 minutes per side, until charred outside and medium-rare inside. Rest 5–10 minutes.
  • Make the yogurt sauce: Stir together yogurt, lemon, mint, and salt. Spread on the bottom of a platter.
  • Assemble: Place grilled lamb chops over the yogurt. Drizzle with reserved chimichurri. Serve immediately with salad, rice, or grilled vegetables.

Notes

    • Marinate: Let the lamb marinate at least 20 minutes, or up to 8 hours for deeper flavor.
    • Bring to room temp: Take the lamb out of the fridge 20–30 minutes before grilling so it cooks evenly.
    • Rest before slicing: Let the lamb rest 5–10 minutes after grilling so the juices redistribute.
    • Make ahead: Chimichurri can be made up to a week in advance and only gets better as the flavors meld.
    • Serve the grilled lamb chops alongside a big salad, like Fattoush Salad or a classic Tabbouleh Salad. They’re also delicious with a side of Lemon Orzo Salad or Grilled Potato Salad. For a simple summer spread, add some warm pita and a mezze-style platter with dips like tzatziki, hummus, or baba ganoush.
  •  

Nutrition

Calories: 665kcal | Carbohydrates: 5g | Protein: 62g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 0.003g | Cholesterol: 174mg | Sodium: 454mg | Potassium: 939mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1855IU | Vitamin C: 28mg | Calcium: 125mg | Iron: 7mg

Sweet Bourekas with Blueberries, Apples and Honey Tahini

· 4 Comments

A sweet twist on a popular Mediterranean treat, these sweet bourekas are filled with tender apples, juicy blueberries and drizzled with a creamy honey tahini glaze. These little pastries are fast, easy and perfectly sweet.

Apple and blueberry borekas drizzled with a sweet honey tahini glaze.
[feast_advanced_jump_to]

About This Recipe

Bourekas are a beloved pastry across the Mediterranean and Middle East, usually made savory with fillings like cheese, Spinach and Feta Borek, or stuffed with potatoes or eggplant borek. This version flips the tradition and goes sweet, with a mix of blueberries, apples, and cinnamon tucked into buttery puff pastry and finished with a drizzle creamy honey tahini glaze.

Think of them as part hand pie and part turnover. And that tahini drizzle would be fabulous on top of Mediterranean roasted eggplant and roasted Kabocha squash.

📋 Ingredients

Ingredients for blueberry borekas, with puff pastry, sugar, cinnamon, blueberries and apples.
  • Puff pastry – Store-bought puff pastry keeps things easy. Thaw in the fridge overnight or on the counter for 30 minutes before rolling.
  • Apples – Pink Lady or Honeycrisp add sweetness and hold their shape, while Granny Smith adds tartness.
  • Blueberries – Fresh or frozen both work! If using frozen, add 1 tablespoon cornstarch to absorb extra liquid.
  • Sugar – About ½ cup for the filling, plus more for sprinkling on top.
  • Cinnamon & vanilla – Warm flavors that pair very well with apples.
  • Lemon juice + zest – Brightens the filling and balances the sweetness.
  • Tahini & honey – The base of the glaze. Whisk with warm water until silky and pourable.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different berries: Swap blueberries for blackberries, raspberries, or chopped strawberries.
  • Change up the fruit: Use pears instead of apples for a fall twist.
  • Add crunch: Sprinkle sesame seeds or chopped pistachios on top before baking.

⏲️ Instructions

Cut the puff pastry into 4 squares.

Cut the pastry. Roll out puff pastry slightly and cut into 4 larger squares (or 9 smaller ones).

Add the blueberry apple filling to the center of the puff pastry square.

Add the filling. Spoon fruit mixture into the center of each square.

Fold the puff pastry over and crimp the edges to seal.

Fold and seal. Fold pastry into triangles and crimp edges with a fork.

Bake the blueberry bourekas until the puff pastry is puffed and golden brown.

Bake until golden. Brush with egg wash, sprinkle with sugar, and bake until puffed and golden brown.

📍 Recipe Tips

  • Cut to size: Each puff pastry sheet can be cut into 4 larger squares (easier to fill and seal) or 9 smaller squares (great for bite-sized bourekas).
  • Filling amount: For large bourekas, use about 1 heaping tablespoon of filling. For smaller ones, use less so they don’t burst open.
  • Seal well: Use a fork to crimp the edges and cut a small slit on top of each pastry so steam can escape.
  • If using frozen blueberries: Add 1 tablespoon cornstarch to the filling to absorb excess liquid.
  • Glaze consistency: If leftover honey tahini glaze thickens in the fridge, whisk in a splash of warm water to loosen it.
  • Freezer-friendly: Cool completely, then freeze. Reheat at 350°F until warmed through.
Blueberry and apple hand pies called bourekas.

Serving Suggestions

  • Serve warm with extra honey tahini on the side for dipping.
  • Pair with hot tea or coffee.
  • Add a scoop of vanilla ice cream for dessert.
  • Include in a brunch spread alongside shakshuka, fresh fruit, and yogurt.

More Dessert Recipes to Try

Sweet blueberry borekas with sweet honey tahini glaze.
Print Recipe
5 from 6 votes

Sweet Bourekas with Apples, Blueberries and Honey Tahini

These sweet bourekas are filled with sweet apples and blueberries and drizzled with a creamy and sweet honey tahini sauce. A sweet twist on a popular Mediterranean treat. These little pastries are fast, easy and perfectly sweet.
Prep Time15 minutes
Cook Time30 minutes
Thawing (at room temp)30 minutes
Total Time1 hour 15 minutes
Course: Brunch, Dessert, Snack
Cuisine: Mediterranean, Middle Eastern, Turkish
Keyword: bourekas, sweet borekas, sweet bourekas
Servings: 8 bourekas/pastries
Calories: 538kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Bourekas:

  • 2 cups chopped and peeled apples cut into ½-inch cubes
  • 2 cups fresh or frozen blueberries see note if using frozen
  • ½ cup sugar plus more for sprinkling on top
  • 1 teaspoon vanilla extract or vanilla paste
  • 1 teaspoon lemon juice
  • ½ teaspoon lemon zest
  • ½ teaspoon cinnamon
  • 2 sheets puff pastry thawed
  • Flour for rolling out pastry
  • 1 egg whisked with 1 teaspoon water (for egg wash)

For the Honey Tahini Glaze:

  • ½ cup tahini
  • 2 tablespoons honey
  • ¼ –½ cup warm water plus more as needed for consistency
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Make the filling: In a medium bowl, combine apples, blueberries, sugar, vanilla, cinnamon, lemon juice, and lemon zest. Toss well and set aside.
  • Prepare the puff pastry: On a lightly floured surface, roll out each sheet just a bit thinner. Cut into either 4 larger squares (8 total) or 9 smaller squares (18 total).
  • Fill the pastries: Place about 1 heaping tablespoon of filling in the center of each square (use less if making smaller bourekas). Fold into a triangle and press the edges with a fork to seal. Cut a small slit on top of each for steam to escape.
  • Bake: Arrange bourekas on the prepared sheet. Brush with egg wash, sprinkle with sugar, and bake for 28–30 minutes, or until puffed and golden brown.
  • Make the glaze: In a small bowl, whisk together tahini, honey, and warm water (start with ¼ cup and add more as needed) until smooth and pourable.
  • Finish: Drizzle the warm bourekas with honey tahini glaze before serving.

Notes

      • Cut to size: Each puff pastry sheet can be cut into 4 larger squares (easier to fill and seal) or 9 smaller squares.
      • Filling amount: For large bourekas, use about 1 heaping tablespoon of filling. For smaller ones, use less so they don’t burst open.
      • If using frozen blueberries: Add 1 tablespoon cornstarch to the filling to absorb excess liquid.
      • Glaze consistency: If leftover honey tahini glaze thickens in the fridge, whisk in a splash of warm water to loosen it.
      • Freezer: Cool completely, then freeze. Reheat at 350°F until warmed through.

Nutrition

Calories: 538kcal | Carbohydrates: 58g | Protein: 8g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 167mg | Potassium: 181mg | Fiber: 3g | Sugar: 24g | Vitamin A: 78IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 3mg

Red Wine Roasted Figs with Honey and Rosemary

· 3 Comments

Juicy fresh figs are roasted in red wine, honey and rosemary until jammy and fragrant. They are the perfect accompaniment for spooning over yogurt, ice cream or alongside a cheeseboard.

Serve wine roasted figs with creamy yogurt and spoon the syrupy wine sauce around.
[feast_advanced_jump_to]

About This Recipe

These roasted red wine figs are sweet, tender, with just a hint of fragrant rosemary. Fresh figs have such a short season, and when you find them, this simple recipe is one of the best ways to enjoy them. The red wine and honey reduce into a syrupy sauce that’s just as good drizzled over the figs as it is on yogurt, ice cream, or creamy baked brie.

Serve them warm on a cheeseboard with goat cheese or Camembert, or keep it simple and spoon over Greek yogurt for a quick dessert. Add a sprinkle of chopped pistachios for crunch and you can’t go wrong!

📋 Ingredients

Ingredients for red wine roasted figs with rosemary, honey, vanilla and brown sugar.
  • Fresh figs – Choose ripe figs that are plump, heavy, and slightly soft for the sweetest flavor. Any color works.
  • Red wine – A medium-bodied wine works best. For a non-alcoholic option, try balsamic vinegar with extra citrus juice.
  • Brown sugar and Honey – Enhance the figs’ natural sweetness.
  • Vanilla extract or paste – Brings warmth and aroma.
  • Orange zest – Orange and fig are a classic pairing. Lemon zest works too.
  • Fresh rosemary – Earthy and aromatic; substitute thyme or tarragon for a different twist.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Herbs: Swap rosemary for thyme or tarragon.
  • Alcohol-free option: Use balsamic vinegar plus extra citrus juice instead of red wine.
  • Wine options: Try white wine for a lighter flavor profile.
  • Extra flavor: Add a pinch of cinnamon or cardamom for warm spice.

📍 Recipe Tips

  • Choosing figs: Look for fruit that feels heavy for its size, with smooth skin and just a little give when gently squeezed. Avoid figs that are overly mushy or split.
  • Don’t over bake: Figs soften quickly. You want them jammy but still holding their shape.
  • Serve warm or at room temperature: The flavors intensify as they cool slightly.
Roasted figs with red wine, rosemary and honey for a little sweetness.

Serving Suggestions

  • With baked brie or Camembert.
  • Over Greek yogurt, ricotta, or labneh.
  • As a topping for ice cream, with chopped pistachios or walnuts.
  • On a cheeseboard alongside crusty bread.
  • As a sweet-salty fig pizza topping with prosciutto.

More Fig Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Roasted figs with rosemary, red wine and honey.
Print Recipe
5 from 7 votes

Red Wine Roasted Figs with Honey and Rosemary

Red Wine Roasted Figs with Honey and Rosemary is the perfect accompaniment for your cheese board or spoon over ricotta or Greek yogurt.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer, Dessert
Cuisine: American
Keyword: roasted figs, fresh figs, fresh figs with cheese, red wine roasted figs, baked figs
Servings: 2 servings
Calories: 248kcal
Author: Samantha Ferraro

Equipment

Ingredients

To serve on the side:

  • Baked Camembert
  • Ricotta cheese
  • Greek Yogurt
  • Baked Brie
  • Favorite cheese platter
US Customary - Metric

Instructions

  • Pre-heat oven to 400 degrees Fahrenheit.
  • Add cut figs to a small cast iron pan or oven safe dish and set aside.
  • Whisk together the red wine, brown sugar, honey, vanilla, orange zest and rosemary and pour over figs.
  • Roast figs for 20 minutes until they soften and the red wine reduces slightly.
  • Once done, let cool slightly and serve over ice cream, yogurt or cheese.

Notes

  • Choosing figs: Look for fruit that feels heavy for its size, with smooth skin and just a little give when gently squeezed. Avoid figs that are overly mushy or split.
  • Herbs: Swap rosemary for thyme or tarragon.
  • Extra flavor: Add a pinch of cinnamon or cardamom for warm spice.
  • Wine options: Try white wine for a lighter flavor profile.
  • Alcohol-free option: Use balsamic vinegar plus extra citrus juice instead of red wine.

Nutrition

Calories: 248kcal | Carbohydrates: 58g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 6mg | Potassium: 603mg | Fiber: 7g | Sugar: 50g | Vitamin A: 351IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 1mg

Charred Tomato and Tomatillo Salsa

· Leave a Comment

Smoky, vibrant, and packed with bold flavor, this charred tomato and tomatillo salsa is the one I make on repeat. It’s incredibly simple and always a hit!

Charred tomato and tomatillo salsa with cilantro.
[feast_advanced_jump_to]

About This Recipe

This charred tomato and tomatillo salsa is smoky, bold and uses a handful of fresh ingredients. Juicy vine-ripe tomatoes, tart tomatillos, garlic and onion get a good char in a cast iron skillet before being blended together into the most flavorful salsa you'll make!

This is the salsa I make every summer (and honestly all year round) as soon as tomatoes and peppers are in season. I’ve made it so many times with different types of tomatoes and chilies, and it always works, just grab what you have, give everything a good char, and blend.

Try this salsa with grilled flank steak or Mexican-style grilled fish with a cold mango margarita on the side!

📋 Ingredients

Ingredients for tomato and tomatillo salsa with garlic, onion, jalapeño, cilantro and guajillo chili.
  • Tomatoes: Look for the ripest, most flavorful tomatoes you can find. Vine-ripe or Roma tomatoes are great year-round, especially when peak summer tomatoes aren’t in season.
  • Tomatillos: These add a bright, slightly tangy flavor. Make sure to rinse off the sticky residue after removing the husks.
  • Garlic cloves: Leave the peel on to help prevent the garlic from burning as it chars.
  • Onion: You can use white or yellow onion here too. Charring it brings out a subtle sweetness.
  • Jalapeño: For a mild-to-medium heat. If you love spice, feel free to add a second one or swap in a serrano.
  • Dried guajillo chilies: Mild and fruity with a hint of smokiness. Toast them gently at the end to avoid burning.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Tomatoes: Use whatever you have, such as Roma, vine-ripe, heirloom, or beefsteak tomatoes.
  • Onion: Yellow, white, or even red onion will work here. Red adds a slightly milder bite and great color.
  • Chilies: Jalapeño is classic, but you can use serrano for more heat or even a mix of chilies if you want to play with flavor.
  • No tomatillos? Leave them out, it’s still delicious as a tomato-only version.
  • No grill? A dry cast iron skillet indoors works just as well.

⏲️ Instructions

Add the vegetables to a hot cast iron skillet.

Char the Vegetables: Add the tomatoes, tomatillos, garlic (with peel), onion, and jalapeño to a hot cast iron skillet or grill pan. Let everything get a deep char on all sides.

Char the vegetables until softened and charred on the outside, then add the guajillo chili for the last minute or two.

Toast the Guajillo Chilies: Once the veggies are charred, add the guajillo chilies and toast them just until fragrant, about 30 seconds per side. Keep a close eye so they don’t burn!

Add the charred vegetables to a food processor and blend until desired consistency.

Blend the Salsa: Transfer everything to a blender or food processor. Remove the stems and seeds from the guajillo chilies, and peel the garlic. Add a splash of water to help it blend.

Add chopped cilantro to the charred salsa and stir to combine.

Finish and Serve: Pour the salsa into a bowl, stir in chopped cilantro, and serve right away or chill. It’s even better the next day!

📍 Recipe Tips

  • Grill or stovetop: If you’re grilling, a charcoal grill gives an amazing smoky flavor. Indoors, use a cast iron skillet over medium-high heat and char everything on all sides.
  • Toast the guajillo chilies separately: They burn fast, so add them last, just a few seconds per side until fragrant. Burnt guajillos cause a bitter salsa.
  • Leave the garlic peel on: It protects the cloves from burning and slips off easily after charring.
  • Adjust consistency: Some tomatoes are juicier than others. Pulse the salsa first and add water little by little until you reach your preferred texture.
  • Storage: This keeps well in a mason jar in the fridge for up to a week, though honestly, it never lasts that long around here.
Charred tomatillo and tomato salsa with cilantro, onion and garlic.

Serving Suggestions

This salsa is so versatile, it goes with just about everything! Here are a few of my favorites:

More Salsa Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Charred tomato salasa with tomatillo, garlic and cilantro.
Print Recipe
No ratings yet

Charred Tomato and Tomatillo Salsa

Smoky charred tomato and tomatillo salsa made with fresh ingredients, guajillo chilies, and cilantro. Perfect with tacos, grilled meats, or chips
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Condiment, Side Dish
Cuisine: Mexican
Keyword: charred tomatillo salsa, charred tomato salsa, tomato tomatillo salsa
Servings: 2 cups
Calories: 81kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 4 vine-ripe tomatoes
  • 2 tomatillos husks removed and rinsed
  • 3 –4 garlic cloves unpeeled
  • ¼ yellow onion
  • 1 jalapeño
  • 2 dried guajillo chiles
  • Salt to taste
  • 2 –3 tablespoons chopped cilantro
  • Up to ¼ cup water as needed
US Customary - Metric

Instructions

  • Heat your skillet over high heat, either on the grill or stove top.
  • Add tomatoes, tomatillos, garlic (with peel), jalapeño, and onion to a cast iron skillet. Cook until deeply charred on all sides, turning occasionally.
  • Toast the guajillo chiles in the last minute, just until fragrant and slightly darkened. Do not burn.
  • Peel the garlic, remove stem from the jalapeño and remove the stems and seeds from the guajillo chili.
  • Add all the ingredients to a food processor or blender with a good pinch of salt and start with a small splash of water. Blend until smooth or your desired texture, adding more water if needed.
  • Stir in cilantro and serve warm or chilled.

Notes

  • Grill or stovetop: If you’re grilling, a charcoal grill gives an amazing smoky flavor. Indoors, use a cast iron skillet over medium-high heat and char everything on all sides.
  • Toast the guajillo chilies separately: They burn fast, so add them last, just a few seconds per side until fragrant. Burnt guajillos cause a bitter salsa.
  • Leave the garlic peel on: It protects the cloves from burning and slips off easily after charring.
  • Adjust consistency: Some tomatoes are juicier than others. Pulse the salsa first and add water little by little until you reach your preferred texture.
  • Storage: This keeps well in a mason jar in the fridge for up to a week, though honestly, it never lasts that long around here.

Nutrition

Calories: 81kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 18mg | Potassium: 805mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3226IU | Vitamin C: 50mg | Calcium: 42mg | Iron: 1mg

Grilled Balsamic Steak Kabobs

· Leave a Comment

These grilled balsamic steak kebabs are herby, vibrant, and slightly sweet from aged balsamic, garlic, spices, and fresh garden herbs. They’re grilled until beautifully caramelized and juicy and make for a delicious summer dinner.

Balsamic beef kabobs with vegetables and served with chimichurri.
[feast_advanced_jump_to]

About This Recipe

These grilled balsamic steak kebabs are packed with flavor thanks to a simple and bold marinade made with aged balsamic, garlic, soy sauce, and a handful of fresh herbs from the garden.

The marinade alone is so good, you can use it for just about any grilled protein, from steak to chicken to vegetables. I also like to serve these steak kebabs with smoked chimichurri for a quick shortcut and they’d also be delicious alongside grilled potato salad or Caprese pasta salad.

📋 Ingredients

Ingredients for balsamic beef skewers, including fresh herbs, garlic, spices and soy sauce.
  • Steak: Filet is incredibly tender and grills quickly, making it ideal for kebabs. Look for center-cut filets, if possible and If filet isn’t available, other tender cuts like sirloin or New York strip work well too.
  • Aged balsamic vinegar: Look for a thick, slightly sweet balsamic, which adds a hint of sweetness to the marinade and helps the steak caramelize on the grill.
  • Soy sauce: Adds savory umami and balances the sweetness of the balsamic. You can swap in tamari for a gluten-free version.
  • Spices: Smoked paprika and ground cumin add warmth and earthiness to the marinade.
  • Fresh herbs, chopped: Use whatever you have on hand, I used a mix of rosemary, thyme, oregano, tarragon, and chives from the garden. You can also use just one or two herbs if that’s what you’ve got.
  • Vegetables for skewering: Onion wedges and bell pepper slices cut into 1-inch pieces work great. They cook at the same rate as the steak and give a nice pop of color and flavor without overpowering the kebabs.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Beef cuts: Filet is amazing, but sirloin, ribeye, or New York strip also work well.
  • Other proteins: This marinade is fantastic on chicken thighs, chicken breast, or even grilled flank steak.
  • Vegetables: Save some of the marinade and toss it with vegetables like zucchini, mushrooms, or bell peppers for grilling.
  • Spices: Paprika and cumin add warmth, but you can swap in coriander or even chili flakes for extra heat.
  • No fresh herbs? Use about 1 teaspoon of dried Italian herb blend or make your own with dried rosemary, thyme, and basil.

⏲️ Instructions

Make the marinade by and whisk together the balsamic, soy sauce, garlic, spices and chopped herbs.

Make the marinade: In a large bowl or zip-top bag, whisk together the balsamic vinegar, olive oil, soy sauce, garlic, paprika, cumin, salt, pepper, and chopped herbs.

Skewer the marinated cubed beef with onions and peppers onto skewers.

Make the Kabobs: Thread the marinated steak onto skewers, with a few onion and pepper slices. charred and cooked to your desired doneness.

📍 Recipe Tips

  • Cut filet evenly for even cooking:Try to keep your steak cubes around 1½- 2 inches so they cook at the same rate.
  • Marinate for at least 30 minutes, or up to 4 hours: Filet doesn’t need a long marinade, just enough time to absorb the flavors. Too long and the vinegar can start to affect the texture.
  • If using wooden skewers, soak them first: Soak wooden skewers in water for 30 minutes so they don’t burn on the grill. You can also use metal skewers.
  • Preheat the grill well: Make sure your grill is fully preheated so the steak sears and gets a good crust.
  • Let the steak rest before serving: After grilling, let the skewers rest for 5 minutes so the juices redistribute.
Grilled balsamic and herb steak skewers with peppers and onions.

Serving Suggestions

These grilled steak kebabs are perfect with just a drizzle of chimichurri, but they’re also amazing with:

Or keep it simple with grilled veggies and a cold glass of rosé.

More Steak Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Grilled balsamic steak kabobs with vegetables and served with chimichurri.
Print Recipe
No ratings yet

Grilled Balsamic Steak Kabobs

These grilled balsamic steak kebabs are marinated in olive oil, herbs, and warm spices, creating a flavorful skewer perfect for summer grilling.
Prep Time4 hours
Cook Time15 minutes
Resting5 minutes
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: balsamic beef kabobs, grilled steak skewers
Servings: 4 servings
Calories: 158kcal
Author: Samantha Ferraro

Equipment

Ingredients

Steak Marinade

For the Skewers

  • ½ onion cut into small wedges
  • 1 red or orange bell pepper cut into 1 inch cubes
  • Chopped parsley or cilantro for garnish
  • Chimichurri for serving (optional)
US Customary - Metric

Instructions

  • Make the marinade: In a large bowl or zip-top bag, whisk together the balsamic, soy sauce, olive oil, garlic, smoked paprika, cumin, salt, pepper, and chopped herbs.
  • Marinate the steak:Add the steak cubes to the marinade and toss well to coat. Cover and refrigerate for at least 20 minutes and up to 4 hours.
  • Assemble the skewers: Thread the steak cubes onto metal or soaked wooden skewers, adding an onion wedge every few pieces. Don’t overcrowd the skewers, leave a bit of space between each piece for even cooking.
  • Grill: Preheat the grill to medium-high heat. Lightly oil the grates if needed. Grill the skewers for about 2–3 minutes per side, turning occasionally, until nicely charred on the outside and medium-rare inside (130–135°F internal).
  • Rest and serve: Transfer the skewers to a plate and let them rest for 5 minutes. Garnish with chopped parsley or cilantro and serve with chimichurri on the side.

Notes

    • Cut filet evenly for even cooking:Try to keep your steak cubes around 1½- 2 inches so they cook at the same rate.
    • If using wooden skewers, soak them first: Soak wooden skewers in water for 30 minutes so they don’t burn on the grill. You can also use metal skewers.
    • Let the steak rest before serving: After grilling, let the skewers rest for 5 minutes so the juices redistribute.
    • Other proteins: This marinade is fantastic on chicken thighs, chicken breast, or even grilled flank steak.
    • No fresh herbs? Use about 1 teaspoon of dried Italian herb blend or make your own with dried rosemary, thyme, and basil.
    • Vegetables: Save some of the marinade and toss it with vegetables like zucchini, mushrooms, or bell peppers for grilling.

Nutrition

Calories: 158kcal | Carbohydrates: 8g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1091mg | Potassium: 151mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1230IU | Vitamin C: 41mg | Calcium: 23mg | Iron: 1mg

Peach and Blueberry Clafoutis

· 16 Comments

Lightly sweet and full of sweet summer fruit, this peach and blueberry clafoutis is a beautiful, unfussy dessert that’s perfect for using whatever fruit you have on hand. A hint of lemon sugar brings brightness, while the simple batter bakes up into a golden, puffed masterpiece.

Peach and blueberry clafoutis is served with a light dusting of powdered sugar on top.
[feast_advanced_jump_to]

About This Recipe

Clafoutis is a classic French dessert made by baking fruit in a simple, crepe-like batter until puffed and custardy. Inspired by Julia Child’s cherry version, this one features sweet blueberries and fresh peach slices layered with lemon sugar for a burst of citrus.

A solid tip is to pre-bake a bit of the batter first, which helps the fruit stay near the top. This clafoutis works beautifully as a brunch dish or dessert, especially when served with a dusting of powdered sugar or a spoonful of whipped cream.

📋 Ingredients

Ingredients for peach and blueberry clafoutis including flour, sugar, butter, vanilla extract and lemon zest.
  • Milk: Whole milk is ideal for a rich, custardy texture. Avoid non-fat milk for best results.
  • Eggs: Room temperature eggs blend more easily into the batter and help with rise.
  • Lemon Zest: Use a microplane to zest only the outer yellow layer. Avoid the bitter white pith.
  • Blueberries: Fresh or frozen both work, just avoid overly watery fruit if using frozen.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Fruit options: Cherries is classic, but use any fruit, such strawberries, raspberries, all blueberries, or a combo. Fresh or frozen fruit both work.
  • Flour swaps: While untested here, readers have had success using almond flour or a 1:1 gluten-free flour blend.
  • Flavor variations: Try orange zest instead of lemon zest. If you're making a cherry version, try swapping vanilla extract for a small splash of almond extract.

⏲️ Instructions

Blend the clafoutis batter in a blender until well combined and frothy.

Make the Batter. Add milk, eggs, half the sugar, vanilla, flour, and salt to a blender. Blend until smooth and slightly frothy.

Par bake half of the clafoutis batter before layering on the fresh fruit.

Pre-Bake the Base. Pour about ½ of the batter into a buttered baking dish. Bake for 10 minutes at 350°F to lightly set the base. This helps prevent the fruit from sinking.

Lay the blueberries and sliced peaches on top of the par-baked clafoutis batter.

Layer the Fruit. Arrange the blueberries and peach slices evenly over the partially baked batter.

Sprinkle lemon sugar on top of the fruit layer.

Add the Lemon Sugar. Rub the lemon zest into the remaining sugar and sprinkle it generously over the fruit.

Pour the remaining clafoutis batter on top of the fruit layer bad bake until cooked through.

Pour the Remaining Batter. Gently pour the rest of the batter over the fruit so everything is evenly coated.

Bake the peach and blueberry clafoutis until it puffs up.

Bake the Clafoutis. Bake for 50-55 minutes, or until puffed and golden. A toothpick inserted in the center should come out clean.

📍 Recipe Tips

  • Blend the batter well: Use a blender to mix the batter until smooth and slightly frothy. The tiny bubbles help the texture turn light and custardy as it bakes.
  • Pre-bake a little batter first: This helps the fruit stay near the top instead of sinking.
  • Make citrus sugar: Rub the zest into the sugar with your fingertips until it’s very fragrant. This releases the natural citrus oils and really wakes up the fruit flavor.
  • Test for doneness: Insert a toothpick into the center and if it comes out clean, the clafoutis is ready. If the batter still sticks, bake a few more minutes and check again.
Cut a slice of the peach and blueberry clafoutis and dust with powdered sugar.

Serving Suggestions

Clafoutis is delicious slightly warm, at room temperature, or chilled. It’s perfect on its own, dusted with powdered sugar, or served with whipped cream or a dollop of crème fraîche.

For brunch, pair it with something savory like:

More Fruit Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

dust the blueberry peach clafoutis with powdered sugar and serve by the slice.
Print Recipe
5 from 12 votes

Peach and Blueberry Clafoutis

Peach and blueberry clafoutis is a French dessert where the fruit is baked in a creamy and light custard filling.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: French
Keyword: blueberry clafoutis, clafourtis recipe, peach clafoutis
Servings: 6 servings
Calories: 252kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

Instructions

  • Preheat the oven to 350°F (175°C). Generously butter a 9-inch round baking dish or similar-sized oven-safe dish.
  • Make citrus sugar: In a small bowl, combine the zest of 1 lemon with ⅓ cup of the sugar. Use your fingers to rub the zest into the sugar until fragrant and pale yellow. Set aside.
  • Blend the batter: In a blender, combine the milk, eggs, remaining ⅓ cup sugar, vanilla extract, flour, and salt. Blend until smooth and well combined, about 30 seconds.
  • Pre-bake the base: Pour about ½ of the batter into the prepared baking dish—just enough to coat the bottom. Place in the preheated oven and bake for 10 minutes, or until slightly set.
  • Add the fruit: Carefully remove the dish from the oven. Evenly scatter the blueberries and thin peach slices over the partially set batter. Sprinkle the citrus sugar evenly over the fruit.
  • Pour and bake: Gently pour the remaining batter over the fruit and return to the oven. Bake for 50-55 minutes, or until puffed, golden, and set in the center.
  • Cool and finish: Let cool slightly. Dust with powdered sugar before serving, if desired. Serve warm or at room temperature.

Notes

    • Blend the batter well: Use a blender to mix the batter until smooth and slightly frothy. The tiny bubbles help the texture turn light and custardy as it bakes.
    • Pre-bake a little batter first: This helps the fruit stay near the top instead of sinking.
    • Make citrus sugar: Rub the zest into the sugar with your fingertips until it’s very fragrant. This releases the natural citrus oils and really wakes up the fruit flavor.
    • Test for doneness: Insert a toothpick into the center and if it comes out clean, the clafoutis is ready. If the batter still sticks, bake a few more minutes and check again.
  • This recipe was originally posted in 2019 and has been restes and updated with adding butter to grease the baking dish and par-baking the batter.

Nutrition

Calories: 252kcal | Carbohydrates: 47g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 152mg | Potassium: 181mg | Fiber: 2g | Sugar: 29g | Vitamin A: 296IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg

Save

Kalbi Beef (Korean Beef Short Ribs)

· 8 Comments

Kalbi beef AKA Korean short ribs are tender, meaty, savory and ono-licious as they say in Hawaii! Flanken cut short ribs are marinated in a flavorful sweet and savory mixture including pear, garlic and ginger. Once grilled, serve the kalbi ribs with rice and kimchi.

Serve the grilled Korean short ribs with kimchi and rice.
[feast_advanced_jump_to]

About the Recipe

Growing up in Hawaii, there are a few plate lunches I always order when I go back home. One is shoyu chicken with rice and mac salad and the other is savory and slightly sweet, kalbi ribs!

You can also call these Hawaiian style short ribs because they are so poular in Hawaii and have strong Korean influences. Thinly cut flanken short ribs are marinated with Korean chili pepper, ginger and pear, which gives the kalbi ribs fantastic flavor.

Once you get your grill nice and hot, grill the short ribs until they caramelize and the meat becomes perfectly tender. Then serve on top up white rice and spicy kimchi for a bold and flavorful combination that always brings me back to the islands.

Ingredients for Kalbi Marinade

Ingredients for Korean short ribs, including green onion, pear, onion, ginger and garlic.
  • Korean Short Ribs: this style of short ribs are also called flanken short ribs, where the meat is cut through the bone into thin and long pieces. You can often find flanken short ribs in most Asian stores as well as the meat department of your grocery store.
  • Pear: Pear is traditionally used in kalbi marinade to sweeten and tenderize the meat. You can use Asian pear, bosc pear or an apple.
  • Onion, Garlic, Ginger and Scallions: These are aromatics that give the kalbi marinade a delicious savory flavor. Use fresh ingredients instead of dried or powdered for the best flavors.
  • Korean Chili Pepper: Also called Gochugaru, Korean red chili pepper is dried chili pepper with a medium spice level that is often used in making cucumber kimchi. You can find gochugaru in Asian grocery stores and online as well.
  • Soy Sauce: I like using Shoyu, which is a Japanese style of soy sauce, which gives the marinade a delicious savory and umami flavor. For a gluten free alternative, use low sodium tamari.
  • Sesame Oil: A little goes a long way when it comes to sesame oil but is necessary for layers of flavor. Look for a toasted sesame oil for a flavor punch.

See recipe card for full information on ingredients and quantities.

How to Make Korean Short Ribs

Add the pear, onion, green onion, garlic, ginger, soy sauce, Korean red pepper and sesame oil to a food processor and blend well.

Make the Marinade: In a blender or food processor, add all of the marinade ingredients and blend to form a lose paste.

Marinate the pear onion mixture all over the short ribs, making sure the mea is thoroughly coated.

Marinate the Flanken Ribs: Dry the short ribs with paper towels and add to a wide bowl and pour the marinade over it, making sure everything is coated evenly. Cover and marinate for at least 8 hours to overnight.

Grill the kalbi ribs on each side until charred and cooked through.

Grill the Kalbi Ribs: Drip off any excess marinade and grill the short ribs for 2-3 minutes on each side on medium-high heat until cooked through and charred on the outside.

Garnish the Korean short ribs with green onion and sesame seeds.

Serve: Once done, garnish the ribs with green onions and sesame seeds and serve with rice with furikake and kimchi.

Recipe Tips

  • Marinate the kalbi ribs for at least 8 hours, if you have the time! The longer the marinade is on the meat, the more flavorful the kalbi beef ribs will be.
  • If an outdoor grill isn't available, cook kalbi ribs in a grill pan or cast iron skillet.
  • Oven Cooking: To make the Korean short ribs in the oven, lay them flat on a foiled line baking sheet and place them under the broiler for about 4-5 minutes per side.
serve grilled galbi ribe with rice and kimchi.
What are Kalbi ribs?

Kalbi ribs also called galbi are a popular Korean dish with thinly sliced flanken short ribs are marinated and then grilled.

Can you over marinate Kalbi ribs?

Marinate the kalbi ribs for a few hours and up to 12 hours. Because there is pear in the marinade and the short ribs are thinly cut, the acidic marinade can change the texture of the ribs, if marinated for too long.

What to Serve with Kalbi Ribs

Serve Kalbi ribs with cooked white rice. For a Hawaii style plate lunch, add a scoop of Hawaiian Mac Salad and fresh Cucumber Kimchi or your favorite style of kimchi. Garnish the kalbi ribs with sliced green onion, sesame seeds and sriracha for even more spice!

More Beef Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Grilled Korean short ribs with rice and kimchi.
Print Recipe
5 from 9 votes

Kalbi Beef (Korean Short Ribs)

These flavorful kalbi ribs are marinaded in a mixture of pear, ginger and garlic. Serve with rice and kimchi for the perfect bite!
Prep Time20 minutes
Cook Time15 minutes
Marinating8 hours
Total Time8 hours 35 minutes
Course: Dinner, Main, Main Course
Cuisine: Asian, Hawaiian, Korean
Keyword: grilled kalbi ribs, Hawaiian style short ribs, kalbi ribs
Servings: 4 servings
Calories: 447kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Kalbi Marinade

  • 2 pounds Korean short ribs also called flanken ribs
  • 1 large Asian pears seeds removed and cut into chunks
  • 1 small yellow onion cut into chunks
  • 4 garlic cloves roughly chopped
  • ¼ cup Korean chili pepper
  • 3 tablespoons sesame oil
  • 2 tablespoons shoyu or other soy sauce
  • 2 scallions roughly chopped
  • 1 inch piece of ginger peeled and grated or chopped well

For Serving

  • Cooked White Rice
  • Kimchi
  • Green onions thinly sliced
  • Furikake
  • Sriracha
  • Fried Egg optional, but fun addition
US Customary - Metric

Instructions

  • Make the Kalbi Marinade. In a blender or food processor, add all of the marinade ingredients and blend to form a loose paste.
  • Dry the flanken ribs with paper towels and add the ribs to a wide shallow dish or bowl and pour mixture over it, making sure to toss well so everything is coated evenly. Cover and marinate the kalbi ribs in refrigerator for at least 8 hours to overnight.
  • When ready to cook, pre-heat the grill pan or outdoor grill to high heat and brush with a high heat cooking oil, such as avocado oil.
  • Drip off any excess marinade from the kalbi ribs and cook the Korean short ribs for 2-3 minutes on each side until cooked through and charred on the outside.
  • Once done, serve the grilled kalbi ribs in a bowl filled with cooked rice, kimchi, over easy egg and garnish with furikake and green onions.

Notes

  • Marinate the short ribs for 8 hours to overnight but no longer than 12 hours. 
  • Shake off or wipe off any excess marinade before grilling.
  • If Asian pear isn't available, substitute with bosc pear. 
  • Oven Cooking: To make the Korean short ribs in the oven, lay them flat on a foiled line baking sheet and place them under the broiler for about 4-5 minutes per side.

Nutrition

Calories: 447kcal | Carbohydrates: 16g | Protein: 34g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 98mg | Sodium: 617mg | Potassium: 801mg | Fiber: 2g | Sugar: 7g | Vitamin A: 106IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 4mg

Grilled Shrimp Skewers with Preserved Lemon & Olives

· 2 Comments

Smoky grilled shrimp skewers are paired with a bright and briny preserved lemon and olive salad. This simple Mediterranean dish is bursting with bold flavors and comes together in under 30 minutes.

Shrimp kabobs with preserved lemon and olives.
[feast_advanced_jump_to]

About This Recipe

If you're looking for a recipe that’s bold, light on ingredients, and perfect for summer grilling, this one checks every box. The shrimp are seasoned with just a few warm, smoky spices, then grilled until perfectly charred and juicy. They're served with a bright chopped salad of buttery Castelvetrano olives and preserved lemon, which adds a delicious salty and citrusy punch that pairs beautifully with the smoky flavors of the shrimp skewers.

What I love most about this recipe, besides how gorgeous and fresh it looks, is how simple it is. Just a handful of pantry spices, some fresh garlic and herbs, and you’re good to go. It’s Mediterranean-inspired and full of flavor without needing a long ingredient list.

📋 Ingredients

Ingredients for shrimp skewers including garlic, olive oil, spices and lemon and olives.
  • Shrimp: (13–15 count) – Look for 13-15 count, which are medium sized shrimp where there are about 13-15 shrimp per pound, great size for grilling.
  • Smoked paprika and Turmeric –These spices add deep warmth and earthiness. If you prefer something milder, use sweet paprika instead.
  • Castelvetrano olives – I call these the "gateway olive". They are buttery, mild, and not overly briny like other varieties.
  • Preserved lemon – Salty, citrusy, and bright. Use the chopped rind and adjust to taste.
  • Fresh herbs – Mint, cilantro, parsley, or a combo for garnish and a fresh finish.
  • Aleppo pepper (optional) – For a gentle heat and pop of color.
  • Skewers – Soak wooden ones for at least 30 minutes or use reusable metal skewers.

See recipe card for full information on ingredients and quantities.

🍋 Let’s Talk About Preserved Lemons

Preserved lemons are a staple in many North African and Middle Eastern kitchens. They’re whole lemons cured in salt and their own juices, creating a fragrant and intensely citrusy rind that adds a lovely bright layer to dressings, salads and one pot dishes, such as chicken tagine.

When working with preserved lemons, you typically just use the rind and not the pulp, as the center can be quite salty and intense. When prepping, remove the pulp and finely chop the rind. And if you have an abundance of lemons, here's how to make your own preserved lemons.

🍋 Substitutions and Variations

  • Spices: If you're not a fan of smoked paprika, swap it with sweet or mild paprika for a more mellow flavor. Or try a pinch of saffron instead for a delicate, floral note and golden hue.
  • Preserved Lemon Substitute: If you don’t have preserved lemon, try mixing lemon zest with the olives and a splash of lemon juice.
  • Olives: Kalamata or green olives with a firmer texture can be used if you prefer something stronger.
  • Herbs: Any soft herbs work beautifully, such as parsley, cilantro, mint, or even fresh basil.
  • Add-Ons: Crumbled feta would be a fantastic finish. And a dollop of Zhoug (spicy herby sauce) takes it to another level.

⏲️ Instructions

Season the raw shrimp and thread several onto a skewer.

Marinate and Skewer the Shrimp. Season the shrimp with the spices and olive oil, and toss to coat. Then skewer 3–4 shrimp onto pre-soaked skewers.

Grill the shrimp skewers until charred on the outside and just cooked through.

Grill the Skewers. Grill the shrimp skewers for 2-3 minutes per side until charred and just cooked through.

📍 Recipe Tips

  • Don’t over-marinate the shrimp. Shrimp don’t need long to absorb flavor, 15 to 20 minutes is plenty.
  • Soak your wooden skewers. At least 30 minutes in water to avoid burning. Or use metal skewers for ease and reuse.
  • Cook shrimp fast and hot. Just 2–3 minutes per side on a hot grill or grill pan.
  • Watch the shape: A great trick for doneness is, shrimp that curl into a “C” are perfectly cooked, while those that curl into an “O” are likely overcooked.
  • Shrimp size: These are 13–15 count shrimp, which means you’ll get 13–15 shrimp per pound. They’re a great medium size that are not too big, not too small and ideal for grilling.
Smoky grilled shrimp skewers with preserved lemon and chopped olives.

Serving Suggestions

These grilled shrimp kebabs are perfect for a Mediterranean-inspired dinner spread. Try pairing them with:

More Shrimp Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Grilled shrimp skewers with olives and preserved lemon.
Print Recipe
5 from 1 vote

Grilled Shrimp Skewers with Preserved Lemon & Olives

These grilled shrimp skewers are seasoned with warm Mediterranean spices and finished with a bright preserved lemon–olive salad. It's a simple, flavorful summer recipe that's ready in under 30 minutes.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: grilled shrimp kebabs, grilled shrimp skewer
Servings: 4 servings
Calories: 153kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Shrimp:

For the Preserved Lemon–Olive Salad:

  • ½ cup Castelvetrano olives pitted and chopped
  • ½ preserved lemon rind only, finely chopped
  • 1-2 teaspoons preserved lemon juice or lemon juice
  • 2-3 tablespoons olive oil
  • Fresh mint leaves or cilantro finely chopped, for garnish
  • Aleppo pepper for garnish
US Customary - Metric

Instructions

  • Prep the shrimp: Pat the shrimp very dry with paper towels. In a bowl, toss them with smoked paprika, turmeric, grated garlic, olive oil, salt, and pepper until evenly coated.
  • Skewer the shrimp: Thread shrimp onto skewers, about 3-4 per skewer, curling them in a C-shape if needed.
  • Make the olive salad: In a small bowl, combine the chopped olives, preserved lemon, lemon juice and olive oil. Stir well and taste and adjust lemon juice or olive oil as needed.
  • Grill the shrimp: Preheat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side or until just opaque and lightly charred.
  • Serve: Arrange shrimp skewers on a serving platter. Spoon olive salad over the top and around the shrimp. Garnish with Aleppo pepper and herbs and serve immediately.

Notes

    • Don’t over-marinate the shrimp. Shrimp don’t need long to absorb flavor, 15 to 20 minutes is plenty.
    • Soak your wooden skewers. At least 30 minutes in water to avoid burning. Or use metal skewers for ease and reuse.
    • Cook shrimp fast and hot. Just 2–3 minutes per side on a hot grill or grill pan.
    • Watch the shape: A great trick for doneness: shrimp that curl into a “C” are perfectly cooked. If they curl into an “O,” they’re likely overcooked.
    • Shrimp size: These are 13–15 count shrimp, which means you’ll get 13–15 shrimp per pound. They’re a great medium size that are not too big, not too small and ideal for grilling.
    • Preserved Lemon Substitute: If you don’t have preserved lemon, try mixing lemon zest with the olives and a splash of lemon juice.
  •  

Nutrition

Calories: 153kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 555mg | Potassium: 32mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.4mg

Tomahawk Steak with Shallot Compound Butter

· Leave a Comment

This showstopping tomahawk steak is served with a rich and savory charred shallot compound butter. It’s bold, flavorful, and perfect for special occasions or backyard grilling.

Serve the tomahawk steak with charred shallot compound butter and garnish with salt and thyme.
[feast_advanced_jump_to]

About This Recipe

If you're looking for a recipe that wows, this tomahawk steak with charred shallot compound butter is it! Tomahawk steaks are thick-cut ribeyes with a long, dramatic bone that make an unforgettable centerpiece that's perfect for special occasions and meant for sharing.

The real flavor bomb comes from the charred shallot compound butter, which gently melts over the hot, seared steak. Shallots are roasted until soft and golden, then blended into butter with fresh chives and just a hint of lemon zest. Spoon it over the steak and let it melt in, the flavor is incredible!

And if you're looking for a different flavor profile, try my Tomahawk Steak with Chimichurri Compound Butter, another delicious way to elevate your steak game.

🍋 Substitutions and Variations

  • Different cuts: No tomahawk? This recipe works beautifully with a bone-in ribeye, New York strip, or even a thick-cut filet.
  • No shallots? Use sweet onions, cut into quarters and roasted until soft and golden. The flavor will be slightly milder but still delicious.
  • Cooking method: This recipe includes instructions for both a woodfired pizza oven and a standard oven + cast iron combo.

⏲️ Instructions

Dry the tomahawk steak very well and lay on a wire rack.

Prep the Steak. Let the tomahawk steak sit at room temperature for at least 45 minutes. Pat it dry with paper towels, this helps it sea and cook more evenly.

Cook the whole shallots until charred on the outside and soft.

Roast the Shallots. Toss the shallots with olive oil, salt, pepper and thyme and roast until soft and caramelized.

Cooked whole tomahawk steak before slicing.

Finish and Rest. After searing and roasting, let the steak rest for at least 10 to 15 minutes. You can see the golden crust and a peek at that rich, charred shallot butter off to the side, ready to melt right on top.

📍 Recipe Tips

  • Bring meat to room temperature: Take the steak out of the fridge at least 30–60 minutes before cooking. This helps it cook more evenly.
  • Keep the steak dry: Pat the steak dry with paper towels. Moisture is the enemy of a good crust.
  • Air-dry overnight (if possible): For the best sear, place the steak uncovered on a wire rack in the fridge the night before to let the surface dry out.
  • Season generously: This is a thick cut of meat, so don’t be shy with the salt and pepper or any steak seasoning you use.
  • Let it rest: After cooking, let the steak rest at least 10 minutes before slicing. This helps the juices redistribute and keeps the meat flavorful and tender.
  • (Steak will rise 5–7°F as it rests)
  • Doneness Guide:
    • Rare: 120°F
    • Medium-rare: 125–130°F
    • Medium: 135–140°F
Seared tomahawk steak with a shallot compound butter.

Serving Suggestions

This rich, flavorful steak pairs well with fresh, bright, and creamy sides. Here are a few ideas:

More Steak Recipes to Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Seared tomahawk steak with charred shallot compound butter and thyme.
Print Recipe
No ratings yet

Tomahawk Steak with Charred Shallot Compound Butter

A showstopping tomahawk steak served with a rich, savory charred shallot compound butter. It’s bold, flavorful, and perfect for special occasions or backyard grilling.
Prep Time20 minutes
Cook Time25 minutes
Bring to room temp + Resting45 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Keyword: tomahawk steak with compound butter
Servings: 4 servings
Calories: 843kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Charred Shallot Compound Butter

  • 4 medium shallots peeled and halved
  • 1 tablespoon olive oil
  • 2-3 thyme sprigs
  • 8 tablespoons unsalted butter 1 stick, softened
  • 1 tablespoon finely chopped fresh chives
  • ½ teaspoon Kosher salt or to taste
  • Freshly cracked black pepper to taste
  • Zest of 1 lemon

For the Steak

US Customary - Metric

Instructions

Make the Compound Butter

  • Preheat the oven to 400°F.
  • Toss the halved shallots in olive oil, salt, pepper and fresh thyme sprigs and roast on a sheet pan or small cast iron for 20 to 25 minutes, until caramelized and soft.
  • Let shallots cool slightly, then add to a food processor along with the softened butter, chopped chives, salt, pepper, and lemon zest.
  • Blend to form the compound butter, then transfer to a bowl and chill until ready to use.

Make the Tomahawk Steak

  • Bring the steak to room temperature for at least 30 minutes. Pat dry with paper towels and season generously with kosher salt and pepper or your desired steak seasoning.
  • Preheat a cast-iron skillet in a wood-fired oven or conventional oven set to 425°F. If using a stovetop, heat the skillet over medium-high heat until very hot.
  • Once the skillet is hot, sear the fat cap for a minute to render some of the fat, then lay the steak flat and sear for 2 to 3 minutes per side until a golden crust forms.
  • After searing, continue cooking the steak in the oven (or in the hot pizza oven) for 15 to 20 minutes, flipping once halfway through, until the internal temperature reaches 125°F for medium-rare.
  • Remove the steak from the oven and let it rest for 10 to 15 minutes before slicing.
  • When ready to serve the steak off the bone and into slices and season with flakey sea salt and charred shallot butter over the top.

Notes

  • Bring meat to room temperature: Take the steak out of the fridge at least 30–60 minutes before cooking. This helps it cook more evenly.
  • Keep the steak dry: Pat the steak dry with paper towels. Moisture is the enemy of a good crust.
  • Air-dry overnight (if possible): For the best sear, place the steak uncovered on a wire rack in the fridge the night before to let the surface dry out.
  • Season generously: This is a thick cut of meat, so don’t be shy with the salt and pepper or any steak seasoning you use.
  • Let it rest: After cooking, let the steak rest at least 10 minutes before slicing. This helps the juices redistribute and keeps the meat flavorful and tender.
  • (Steak will rise 5–7°F as it rests)
  • Doneness Guide:
    • Rare: 120°F
    • Medium-rare: 125–130°F
    • Medium: 135–140°F

Nutrition

Calories: 843kcal | Carbohydrates: 4g | Protein: 58g | Fat: 67g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 333mg | Potassium: 855mg | Fiber: 1g | Sugar: 2g | Vitamin A: 809IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 5mg

Tomato Bruschetta Toppings Bar

· Leave a Comment

If you love bruschetta as much as I do, you’ll love this tomato bruschetta flight that takes you around the world with six different topping combinations! This fun twist on the classic appetizer uses one easy tomato base and lets you mix and match toppings inspired by global flavors.

Tomato bruschetta with toppings inspired from flavors around the world.
[feast_advanced_jump_to]

About This Recipe

This fun tomato bruschetta flight is the ultimate summer appetizer! As soon as tomatoes hit their peak, classic bruschetta goes straight to the top of my menu.

Start with a simple mix of chopped tomatoes, olive oil, and salt, then layer on toppings inspired by flavors from around the world. Think creamy burrata with pesto, cream cheese with lox and capers, or goat cheese with Herbes de Provence.

Have fun with the combinations, make it your own, and if you’re looking for even more bruschetta inspiration, this roasted cherry tomato bruschetta is always a crowd favorite!

🧂 Topping Ideas

Build your board by starting with the classic tomato mixture below, then layer each one with these toppings:

  • 🇬🇷 Greece: Olive tapenade + crumbled feta + olive oil+ mint
  • 🇮🇹 Italy: Pesto + mozzarella + balsamic + basil
  • 🇱🇧 Middle East: Labneh (or tzatziki) + pomegranate molasses + sumac + mint
  • 🇫🇷 France: Goat cheese + herbes de Provence + honey + tarragon
  • 🇺🇸 NY Deli-Inspired: Cream cheese + lox + capers + red onion + everything bagel seasoning
  • 🇲🇽 Mexico: Mashed avocado + Cotija + Tajín + lime juice + cilantro

📍 Recipe Tips

  • Keep tomatoes at room temp for the best flavor.
  • Lightly toast the bread so it’s sturdy enough to hold toppings without getting soggy.
  • Let spreads (like goat cheese or cream cheese) sit out for a few minutes before serving so they’re easy to spread.
  • Salt your tomato mixture just before serving, this helps avoid extra liquid pooling at the bottom.
  • When spooning tomatoes onto bread, strain slightly to avoid adding too much moisture.
Tomato bruschetta toppings bar with six different bruschetta variations.

Serving Suggestions

This is such a fun summer appetizer and pairs well with almost anything off the grill! Serve alongside:

More Tomato Recipes To Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Tomato bruschetta toppings inspired by around the world.
Print Recipe
No ratings yet

Tomato Bruschetta Toppings Bar

Bruschetta gets a global upgrade with this fun bruschetta flight! Using one classic tomato bruschetta base, you can mix and match toppings inspired by flavors from around the world.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American, Italian
Keyword: bruschetta flight, tomato bruschetta bar, tomato flight
Servings: 6 servings
Calories: 54kcal
Author: Samantha Ferraro

Equipment

Ingredients

Tomato Bruschetta Base

  • 2 cups vine or heirloom tomatoes diced
  • 2-3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 6 slices Toasted crostini for serving

Topping Variations

  • 🇬🇷 Greece: Olive tapenade feta, olive oil, mint
  • 🇮🇹 Italy: Pesto, mozzarella, balsamic, basil
  • 🇱🇧 Middle East: Labneh or cucumber yogurt sauce, pomegranate molasses, sumac, mint
  • 🇫🇷 France: Goat cheese, herbes de Provence, honey, tarragon
  • 🇺🇸 NY Deli: Cream cheese, smoked salmon, capers, red onion, bagel seasoning
  • 🇲🇽 Mexico: Mashed avocado, Cotija, Tajín, lime juice, cilantro
US Customary - Metric

Instructions

  • In a bowl, toss tomatoes with olive oil, salt, pepper.
  • Let sit at room temperature for 10–15 minutes before using.
  • When assembling, spoon tomatoes onto toasted bread, avoiding excess liquid.
  • Lightly toast sliced baguette until golden but still soft in the center.
  • Spread base layer (cheese, spread, or dip) on each slice.
  • Spoon on tomato mixture, avoiding excess liquid.
  • Top with chosen garnishes and serve immediately.

Notes

    • Keep tomatoes at room temp for the best flavor.
    • Lightly toast the bread so it’s sturdy enough to hold toppings without getting soggy.
    • Let spreads (like goat cheese or cream cheese) sit out for a few minutes before serving so they’re easy to spread.
    • Salt your tomato mixture just before serving, this helps avoid extra liquid pooling at the bottom.
    • When spooning tomatoes onto bread, strain slightly to avoid adding too much moisture.
    • Nutrition is based on the tomato bruschetta base only and does not include optional toppings.
  •  

Nutrition

Calories: 54kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 8mg | Potassium: 118mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 0.2mg

Lebanese Potato Salad with Sumac

· Leave a Comment

This light and refreshing Lebanese potato salad skips the mayo and leans into bright Mediterranean flavors with fresh lemon juice, olive oil, lots of herbs, and a hint of tangy sumac. It’s great served warm, at room temperature, or chilled.

This Lebanese potato salad is full of fresh and citrusy flavors with sumac, fresh herbs and lemon.
[feast_advanced_jump_to]

About This Recipe

This Lebanese potato salad is made with tender baby potatoes, a bright lemony dressing, and plenty of fresh herbs like mint and parsley. Unlike creamy, mayo-based potato salads, this version is lighter, zesty, and packed with bold Mediterranean flavor thanks to fresh citrus, tangy sumac, and mild yellow onions for a bit of crunch.

In Arabic, this dish is most commonly called Salatet Batata , which simply means potato salad, with salatet meaning salad and batata meaning potato. In some regions, it may also be referred to as Salata Batata or even Batata Bil Toum w’ Hamod, which translates to potatoes with garlic and lemon, a nod to the dish’s bold, garlicky-lemon flavor.

Regardless of the name, this refreshing side is a staple in many Lebanese and Levantine homes and is a great side dish for grilled meats, seafood, or part of a Mediterranean mezze spread. Try it alongside lemon herb salmon, grilled flank steak, or even chicken shawarma skewers for a flavor packed meal.

📋 Ingredients

Ingredients for Lebanese potato salad including thinly sliced onions, fresh min, parsley, olive oil and sumac.
  • Potatoes: I’m using small baby potatoes here, but fingerlings or Yukon golds work great too. Just cut any large ones in half or quarters, for even cooking.
  • Sumac: A tangy, deep red spice that adds a citrusy punch. You can usually find it at Mediterranean markets or online.
  • Fresh herbs: I used parsley and mint, but feel free to play with other tender herbs like dill, cilantro, or chives.
  • Onions: Slice them very thin (a mandoline works well), and for a milder bite, rinse under cold water or soak for 10 minutes before adding to the salad.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Potatoes: Any waxy potato will work, such as baby potatoes, Yukon golds, fingerlings, or even red potatoes.
  • Onions: Swap the white onion for red onion if you like, especially if you enjoy the tangy kick like in my Turkish Sumac Salad.
  • Herbs: Fresh dill, cilantro, chives, or any tender green herb would work beautifully here.
  • No sumac? Just use a little extra lemon juice or a splash of white wine vinegar to keep that bright tangy flavor going.

⏲️ Instructions

Toss the sliced onions with the herb sumac dressing.

Make the dressing. In a large mixing bowl, whisk together the olive oil, lemon juice, parsley, mint, green onion, sumac, salt, and pepper. Add the sliced onion and toss to coat.

Lebanese potato salad with sumac and a fresh lemon herb dressing.

Add the potatoes and serve. Add the slightly warm-cooked potatoes to the dressing and gently toss to coat. Let the salad sit for a few minutes to absorb the flavors.

📍 Recipe Tips

  • Start in cold water: Always add potatoes to cold salted water, then bring to a boil. This helps them cook evenly without falling apart.
  • Peeling optional: I don’t peel the baby potatoes, but if the skins start to come off naturally after boiling, feel free to peel a few.
  • Onion sharpness: For a milder onion flavor, rinse thin slices in cold water before tossing into the salad.
  • Make ahead: This salad actually gets better as it sits! Make it up to a day in advance and store it in the fridge.
  • Storage: Leftovers will keep for 2–3 days in an airtight container. Just give it a toss before serving to freshen it up.
Lebanese potato salad with sumac and a fresh lemon herb dressing.

Serving Suggestions

This salad pairs beautifully with grilled mains and Mediterranean spreads. Try it with:

It’s versatile, refreshing, and perfect for summer dinners or potlucks!

More Salads To Try

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

Lebanese potato salad with sumac, herbs and lemon juice.
Print Recipe
No ratings yet

Lebanese Potato Salad (Salatet Batata)

This light and refreshing potato salad skips the mayo and leans into bright Mediterranean flavors, fresh lemon juice, olive oil, lots of herbs, and a hint of tangy sumac. It’s great served warm, at room temperature, or chilled.
Prep Time15 minutes
Cook Time15 minutes
Cooling10 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Lebanese, Mediterranean, Middle Eastern
Keyword: herb potato salad, Lebanese potato salad
Servings: 4 servings
Calories: 192kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 1 pound baby potatoes red or yellow, halved
  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves grated or finely chopped
  • 2-3 tablespoons fresh lemon juice from about 1 lemon
  • 1 teaspoon ground sumac
  • 3 tablespoons finely chopped fresh parsley plus more for garnish
  • 2 tablespoons chopped fresh mint
  • 2 green onions thinly sliced
  • ½ Yellow Onion very thinly sliced
  • Kosher salt to taste + more
  • Freshly ground black pepper to taste
US Customary - Metric

Instructions

  • Cook the potatoes. Add the potatoes to a pot of cold, salted water. Bring to a boil, then reduce heat and simmer until just fork-tender, about 12-15 minutes. Drain and let cool slightly.
  • Make the dressing. In a large mixing bowl, whisk together the olive oil, grated garlic, lemon juice, sumac, parsley, mint, green onion, salt, and pepper. Add the sliced onion and toss to coat.
  • Toss and serve. Add the slightly warm potatoes to the dressing and gently toss to coat. Let the salad sit for a few minutes to absorb the flavors.
  • Garnish and enjoy. Taste and adjust seasoning if needed. Garnish with a little extra parsley and a sprinkle of sumac before serving.

Notes

    • Start in cold water: Always add potatoes to cold salted water, then bring to a boil. This helps them cook evenly without falling apart.
    • Peeling optional: I don’t peel the baby potatoes, but if the skins start to come off naturally after boiling, feel free to peel a few.
    • Onion sharpness: For a milder onion flavor, rinse thin slices in cold water before tossing into the salad.
    • Make ahead: This salad actually gets better as it sits! Make it up to a day in advance and store it in the fridge.
    • Storage: Leftovers will keep for 2–3 days in an airtight container. Just give it a toss before serving to freshen it up.
    • Serve alongside lemon herb salmon, grilled flank steak, or even chicken shawarma skewers for a flavor packed meal.
  •  

Nutrition

Calories: 192kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 10mg | Potassium: 547mg | Fiber: 3g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 31mg | Calcium: 30mg | Iron: 1mg