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Citrus Adobo Chicken Tacos

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Bold, zesty, and smoky, these Citrus Adobo Chicken Tacos are packed with bright citrus flavor and a kick of heat, perfect for an easy and flavorful weeknight dinner

Citrus marinated adobo chicken tacos piled onto charred tortillas with creamy guacamole.
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About This Recipe

These adobo chicken tacos are everything I love in a weeknight meal with simple ingredients, big flavors, and minimal fuss. The marinade combines fresh citrus juice, adobo sauce, and warm spices to create juicy, tender chicken with a deep smoky flavor. You can prep the marinade ahead of time and have dinner on the table in no time!

Want to round out the meal? Try serving these chicken tacos with my Grilled Pineapple Salsa and a refreshing Passion Fruit Mojito.

📋 Ingredients

Ingredients for adobo chicken tacos, including chipotle in adobo sauce, citrus, cilantro and spices.
  • Boneless, skinless chicken thighs: Thighs are juicy, flavorful, and perfect for grilling or searing. I like to trim any larger pieces of fat before marinating.
  • Citrus (tangerine + lime): Fresh citrus brings brightness and helps tenderize the chicken. You can use oranges, lemons, or whatever you have on hand.
  • Chipotle peppers in adobo sauce: Smoky, spicy, and tangy, these come canned and can usually be found in the international aisle. They’re smoked jalapeños in a spiced vinegar-based sauce.
  • Cilantro: Adds freshness and brightness—tear it up for rustic flavor and texture.
  • Spices: cumin + coriander: Warm, earthy spices that complement the smokiness of the adobo and enhance the depth of flavor.

See recipe card for full information on ingredients and quantities.

What is Chipotle in Adobo Sauce?

Chipotle peppers in adobo are smoked and dried jalapeños that have been rehydrated and packed in a tangy, spicy tomato-vinegar sauce. You’ll find them in small cans in the international aisle of most grocery stores. They add incredible depth, heat, and smokiness to sauces, marinades, and stews.

For this recipe, use 2–3 tablespoons of the sauce and sometimes chop up half a pepper for extra heat.

🍋 Substitutions and Variations

  • Citrus options: Use what you have, orange, lemon, grapefruit, or even a splash of pineapple juice will work.
  • No chipotle in adobo? Substitute with ½–1 teaspoon chipotle powder or smoked paprika for that smoky element. A splash of apple cider vinegar can mimic the tang.
  • Protein swap: This marinade also works well with shrimp, pork, salmon and cod.

⏲️ Instructions

Marinate the chicken this in citrus juice, cilantro, onion and adobo sauce.

Marinate the Chicken. In a large bowl, whisk together the avocado oil, citrus juices, coriander, cumin, garlic, onion, cilantro, adobo sauce, salt, and pepper. Add the chicken thighs, toss until well coated and marinate for at least 30 minutes.

Cook the Chicken. Heat a cast-iron skillet over medium-high heat with a little avocado oil. Sear the chicken for 4–5 minutes per side, until deeply charred and cooked through.

Cut the cooked chicken thighs into small bite sized pieces.

Cut the Chicken.Transfer the chicken to a cutting board and let it rest for 5 minutes before chopping it into bite-sized pieces.

Place a tortilla on an open flame for a few seconds on each side until lightly charred.

Toast the Tortillas. Lightly char your tortillas over an open flame or in a dry skillet for a few seconds per side until warm and slightly blackened in spots.

📍 Recipe Tips

  • Use a cast-iron skillet: It creates a beautifully charred crust on the chicken and holds heat well. A grill works great too.
  • Marinate ahead: While 1 hour is enough, marinating for up to 24 hours gives even more flavor and tenderness.
  • Char those tortillas!: Heat tortillas over an open flame or in a dry skillet for a few seconds per side until they’re lightly charred—it adds so much flavor.
  • Rest the chicken: Let it sit for at least 5 minutes after cooking before slicing. This helps keep the juices in.
Adobo chicken tacos with charred tortillas and guacamole.

Serving Suggestions

Pair these tacos with some of my favorite Latin-inspired recipes:

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.

Citrus adobo tacos with guacamole and lime.
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Citrus Adobo Chicken Tacos

Bold, zesty, and smoky, these Citrus Adobo Chicken Tacos are perfect for an easy weeknight dinner. Marinate as long as you can, use any citrus, and add a chopped chipotle for extra heat.
Prep Time15 minutes
Cook Time15 minutes
Marinate30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: adobo chicken tacos, citrus chicken tacos
Servings: 6 small tacos
Calories: 360kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Chicken Marinade

  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons avocado oil
  • Juice of 1 tangerine or orange
  • Juice of 1 lime
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 garlic cloves grated
  • ¼ onion thinly sliced
  • Small bunch of cilantro roughly torn
  • 2-3 tablespoons adobo sauce from a can of chipotle peppers in adobo
  • ½ chipotle pepper finely chopped (optional, for extra heat)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper to taste

For the Guacamole

  • 1 ripe avocado
  • ½ lime juiced (more, if needed)
  • ½ teaspoon kosher salt
  • A few dashes of hot sauce

For Serving

  • 6 Small street-style corn tortillas
  • ¼ cup Finely diced white onion
  • Chopped fresh cilantro
  • Guacamole from above
  • Lime wedges
  • Your favorite hot sauce
US Customary - Metric

Instructions

  • Marinate the Chicken. In a large bowl, whisk together the avocado oil, citrus juices, coriander, cumin, garlic, onion, cilantro, adobo sauce, chipotle (if using), salt, and pepper. Add the chicken thighs and toss until well coated. Cover and marinate, for at least 30 minutes and up to 24 hours.
  • Make the Guacamole. In a small bowl, smash the avocado with lime juice, salt, and hot sauce until smooth or slightly chunky—however you like it. Set aside.
  • Cook the Chicken. Heat a cast-iron skillet over medium-high heat with a little avocado oil. Sear the chicken for 4–5 minutes per side, or until deeply charred and cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing or chopping into bite-sized pieces.
  • Toast the Tortillas. Lightly char your tortillas over an open flame or in a dry skillet for a few seconds per side until warm and slightly blackened in spots.
  • Assemble the Tacos. Spread a thin layer of guacamole on each tortilla. Top with chopped chicken, a sprinkle of finely diced white onion, and fresh cilantro. Serve with lime wedges and hot sauce on the side.

Notes

    • Use a cast-iron skillet: It creates a beautifully charred crust on the chicken and holds heat well. A grill works great too.
    • Marinate ahead: While 1 hour is enough, marinating for up to 24 hours gives even more flavor and tenderness.
    • Char those tortillas!: Heat tortillas over an open flame or in a dry skillet for a few seconds per side until they’re lightly charred—it adds so much flavor.
    • Rest the chicken: Let it sit for at least 5 minutes after cooking before slicing. This helps keep the juices in.
    • No chipotle in adobo? Substitute with ½–1 teaspoon chipotle powder or smoked paprika for that smoky element. A splash of apple cider vinegar can mimic the tang.

Nutrition

Calories: 360kcal | Carbohydrates: 18g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 1761mg | Potassium: 629mg | Fiber: 5g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 2mg

Homemade Vegetable Stock (From Scraps)

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A rich, flavorful homemade vegetable stock made entirely from leftover veggie scraps. It’s a simple, sustainable way to reduce kitchen waste and get the most out of your ingredients.

Homemade vegetable stock made with scraps from garlic and onions peels, herb stems and root vegetable ends.
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About This Recipe

This homemade vegetable stock is made entirely from veggie scraps you can save throughout the week. Things like onion peels, garlic skins, carrot ends, and celery roots. It’s an easy, sustainable way to reduce kitchen waste while creating a flavorful, versatile base for soups, stews, sauces, and grains.

Once your freezer bag is full, just empty it into a pot, cover with water, and add a few simple aromatics like bay leaves, whole peppercorns, and a pinch of salt. Let it simmer until the flavors deepen and the broth becomes golden and rich. It’s a simple method that yields a deeply satisfying result, and there are endless ways to use it in your everyday cooking.

📋 Vegetables That Work Well in Stock

Here’s a list of vegetables and herbs that are great for making stock. Use what you have, and mix it up depending on the season:

  • Onion peels (yellow, white, or red—see notes below)
  • Garlic skins
  • Carrot peels and ends
  • Celery root ends and leaves
  • Tomato stems
  • Broccoli stalks
  • Mushroom stems
  • Herb stems (parsley, cilantro, rosemary, thyme, etc.)
  • Bell pepper cores and tops
  • Fennel tops
  • Corn cobs
  • Stems from hardy greens like kale and chard
Pour the vegetable scraps into a large pot then fill with water to simmer.

What to Avoid in Vegetable Stock

Not all vegetables make good stock. Here are a few I recommend skipping:

  • Potatoes and zucchini – Too much water, and potatoes make the stock cloudy
  • Cauliflower, cabbage, or Brussels sprouts – These cruciferous veggies can overpower the flavor
  • Beet peels or stems – They’ll turn your stock pink or red

⏲️ Instructions

As you prep vegetables throughout the week, store them in a bag and keep it in the freezer until it's full and you're ready to make stock.

Collect & Store Scraps: As you cook, save vegetable scraps in a freezer-safe bag until you have about 1 to 2 pints (a produce bag about half full).

Pour the vegetable scraps into a large pot then fill with water to simmer.

Simmer the Stock: Transfer the scraps to a medium-sized pot and fill with 5 to 6 cups of water, just enough to cover. Add bay leaves, peppercorns, and a pinch of salt (or skip if planning to salt later

Simmer the vegetable scrap stock for 1-2 hours until reduced and deeply golden.

Cook: Bring to a gentle simmer over medium heat. Let cook for about 2 hours, or until the stock is deeply colored and fragrant.

Once the stock has reduced, remove the scraps and strain through a fine mesh sieve and use as needed.

Strain: Let the stock cool slightly. Remove large vegetable pieces first, then strain the liquid through a fine-mesh sieve.

📍 Recipe Tips

  • 💧 Don’t Overfill With Water: Only add enough water to cover the vegetables in the pot. Too much water can dilute the flavor of your stock.
  • 🧅 Be Mindful of Onion Color: Red or purple onion skins can darken the color of the stock, but the flavor stays the same. If you prefer a lighter, golden stock, use yellow or white onion peels.
  • 🌿 Add Flavor Boosters: Add 2 bay leaves and about 5–7 whole peppercorns for a deeper, more layered flavor. These are optional, but they make a nice difference.
  • 🧂 Skip the Salt if Needed: If you plan to reduce the stock or use it in recipes that already include salt, leave the salt out of the stock to keep things balanced.
  • 🚫 Toss Spoiled Scraps: Don’t use moldy or rotten vegetables. It’s fine if scraps are a little tired or soft, but anything spoiled should go in the compost or trash, not the stock pot.

How to Store Homemade Stock

This recipe yields about 6 cups of stock, which fits nicely into two medium mason jars. If you plan to use the stock within a week, store it in the fridge and use it in soups, stews, sauces, or grains.

For longer storage:

  1. Pour the cooled stock into resealable freezer bags
  2. Lay them flat on a baking sheet until frozen
  3. Once solid, stack and store in the freezer for up to 3 months

How to Use Vegetable Stock

Use this flavorful stock in place of water or store-bought broth to add richness to your meals. Here are a few ways I love to use it:

More Soup 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 easy homemade vegetable stock is made with leftover vegetable scraps including onion peels and herb stems.
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Homemade Vegetable Scrap Stock

A simple, sustainable way to turn kitchen scraps into a rich, flavorful broth—perfect for soups, stews, and sauces! Ingredients
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Soup
Cuisine: American
Keyword: homemade vegetable stock, vegetable scrap stock
Servings: 6 cups
Calories: 0.3kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • About 1 to 2 pints of vegetable scraps Roughly a half-full produce bag. Such as onion peels, garlic skins, tomato stems, celery ends, carrot peels, and broccoli stems
  • 5 to 6 cups water enough to cover the scraps
  • 2 bay leaves
  • 5 to 7 whole peppercorns
US Customary - Metric

Instructions

  • Collect & Store Scraps: As you cook, save vegetable scraps in a freezer-safe bag until you have about 1 to 2 pints (a produce bag about half full).
  • Simmer the Stock: Transfer the scraps to a medium-sized pot and fill with 5 to 6 cups of water, just enough to cover. Add bay leaves, peppercorns, and a pinch of salt (or skip if planning to salt later
  • Cook: Bring to a gentle simmer over medium heat. Let cook for about 2 hours, or until the stock is deeply colored and fragrant.
  • Strain: Let the stock cool slightly. Remove large vegetable pieces first, then strain the liquid through a fine-mesh sieve.
  • Store: Pour into mason jars (about 6 cups total) and refrigerate for up to 5 days. For longer storage, freeze in resealable bags—lay them flat in the freezer for easy stacking.

Notes

  • 💧 Don’t Overfill With Water: Only add enough water to cover the vegetables in the pot. Too much water can dilute the flavor of your stock.
  • 🧅 Be Mindful of Onion Color: Red or purple onion skins can darken the color of the stock, but the flavor stays the same. If you prefer a lighter, golden stock, use yellow or white onion peels.
  • 🌿 Add Flavor Boosters: Add 2 bay leaves and about 5–7 whole peppercorns for a deeper, more layered flavor. These are optional, but they make a nice difference.
  • 🧂 Skip the Salt if Needed: If you plan to reduce the stock or use it in recipes that already include salt, leave the salt out of the stock to keep things balanced.
  • 🚫 Toss Spoiled Scraps: Don’t use moldy or rotten vegetables. It’s fine if scraps are a little tired or soft, but anything spoiled should go in the compost or trash, not the stock pot.

Nutrition

Calories: 0.3kcal | Carbohydrates: 0.1g | Protein: 0.01g | Fat: 0.01g | Saturated Fat: 0.002g | Sodium: 10mg | Potassium: 1mg | Fiber: 0.03g | Vitamin A: 3IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 0.02mg

One Pot Pasta with Spinach and Tomatoes

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This easy one pot pasta is made with sweet cherry tomatoes, savory sun-dried tomatoes, fresh spinach, garlic, and a generous handful of Parmesan cheese. It’s packed with flavor, comes together in one pan, and makes the perfect meal for busy weeknights when you want something satisfying that delivers every time!

One pot pasta with sundried tomatoes and spinach and topped with grated parmesan cheese.
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About This Recipe

This easy one pot pasta is one of those weeknight dinners you’ll come back to again and again. Everything cooks in one pan, from the garlic and tomatoes to the pasta and greens, which means minimal dishes and maximum flavor. The mix of fresh cherry tomatoes and savory sun-dried tomatoes creates a rich, tomato-forward base, while a handful of baby spinach (or any greens you have on hand) adds color and freshness.

A swirl of butter and a generous sprinkle of grated Parmesan at the end brings everything together into a creamy and comforting pasta dish. Serve it with a crisp arugula salad and warm garlic focaccia, and your weeknight dinner is done.

📋 Ingredients

Ingredients for one pot pasta including spinach, sundfried tomatoes, garlic and chicken stock.
  • Olive Oil: Use good-quality extra virgin olive oil, especially for the final drizzle before serving.
  • Garlic: Fresh garlic is a must—look for bulbs with tight, firm cloves for the best flavor. Thinly slicing it allows it to gently infuse the oil without burning.
  • Tomatoes: A combo of fresh cherry tomatoes and oil-packed sun-dried tomatoes adds layers of flavor. The cherry tomatoes break down into a juicy base, while the sun-dried tomatoes bring a savory, concentrated punch.
  • Pasta: Spaghetti or linguine work great here, but you can use any long or short pasta you love.
  • Stock: Use chicken or vegetable stock instead of water, as it adds more flavor and helps create a richer sauce.
  • Greens: Baby spinach wilts beautifully into the pasta, but feel free to swap in arugula, kale, or chard.
  • Parmesan Cheese: Freshly grated Parmesan melts into the pasta, creating a silky, creamy finish.
  • Butter: A couple tablespoons added at the end brings everything together and adds richness.
  • Herbs: Dried oregano and basil give this pasta its classic Italian flavor. If you don’t have both, use 2 teaspoons of Italian seasoning instead.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

This pasta is endlessly flexible. Here are some ways to make it your own:

  • Swap the greens: Use chopped kale, Swiss chard, arugula, or a mix. Heartier greens may need a minute or two longer to wilt.
  • Add veggies: Try cubed zucchini, sautéed mushrooms, or even roasted red peppers.
  • Tomato options: Use all cherry tomatoes, all sun-dried tomatoes, or a different ratio depending on what you have.
  • Try different cheeses: Crumbled feta, cubed fresh mozzarella, or grated Pecorino Romano would all be delicious.
  • Boost the protein: Stir in shredded rotisserie chicken, sautéed shrimp, or flaked roasted salmon at the end.

⏲️ Instructions

Saute sundried tomatoes with the garlic and cherry tomatoes.

Sauté the Garlic and Tomatoes. Heat olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for about 30 seconds. Stir in the cherry tomatoes, gently press them to release their juices. Add the sun-dried tomatoes, basil, and oregano, and cook for another 30 seconds.

Add the dry pasta to the chicken stock and sautéed vegetables.

Add Pasta and Stock. Add the dry pasta directly into the skillet, then pour in the stock. Cover the pan with a lid, leaving a small opening, and bring everything to a boil.

Cook the one pot pasta until the pasta is just cooked through and some of the liquid has reduced.

Cook the Pasta. Once boiling, cook for 8–9 minutes, stirring occasionally, until the pasta is just tender and the liquid has mostly reduced.

Add the fresh spinach to the cooked pasta and toss to combine so the spinach gently wilts.

Finish with Greens, Butter, and Cheese. Lower the heat and stir in the spinach until just wilted. Add the Parmesan and butter, and toss everything together until creamy and well combined. Serve warm with extra cheese and a drizzle of olive oil.

📍 Recipe Tips

  • Sauté the veggies first: Letting the garlic and tomatoes cook a bit before adding the pasta brings out more flavor and helps build a delicious base.
  • Bring it to a boil before starting your timer: After adding the stock and pasta, wait until it reaches a boil, then start timing your cook.
  • Don’t worry if it looks watery: When it’s done cooking, it might look a little loose—but once you add the butter and cheese and give it a good toss, it all comes together into a creamy, glossy sauce. It will thicken even more as it sits.
  • Reheating tips: Reheat gently on the stovetop with a splash of water or stock to loosen it. Don’t overcook or the pasta can go mushy.
  • Leftovers: This pasta keeps well for 2–3 days and still tastes amazing the next day.
Easy one pot pasta recipe with spinach, cherry tomatoes and sundried tomatoes.

Serving Suggestions

This pasta is a full meal on its own, but here are a few things you can serve alongside:

More Delicious Pasta Recipes

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

Easy one pot pasta recipe with sundried tomatoes and spinach and topped with parmesan cheese.
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5 from 1 vote

One Pot Pasta with Spinach and Tomatoes

A simple, vibrant one-pot pasta packed with sweet cherry tomatoes, savory sun-dried tomatoes, and tender greens. Finished with a swirl of butter, Parmesan, and a drizzle of good olive oil.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: easy one pot pasta, one pot pasta with spinach, one pot pasta with sundried tomatoes
Servings: 4 servings
Calories: 490kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • In a large, wide skillet, heat olive oil over medium heat. Add the sliced garlic and sauté for about 30 seconds, until fragrant.
  • Stir in the cherry tomatoes, gently pressing them to release their juices, for 3-5 minutes. Add the sun-dried tomatoes, dried basil and dried oregano and sauté for another 30 seconds.
  • Add the pasta and pour in the stock. Cover the pan with a lid, leaving a small opening, and bring to a boil. Once boiling, cook for 8–9 minutes, stirring occasionally, until the pasta is just tender and liquid has reduced.
  • Lower the heat and stir in the spinach and cook for 1–2 minutes, until just wilted.
  • Add the grated Parmesan cheese and butter and continue tossing everything together until pasta has thickened and well combined.
  • Serve pasta in bowls and garnish with a drizzle of olive oil and extra Parmesan cheese.

Notes

    • Sauté the veggies first: Letting the garlic and tomatoes cook a bit before adding the pasta brings out more flavor and helps build a delicious base.
    • Bring it to a boil before starting your timer: After adding the stock and pasta, wait until it reaches a boil, then start timing your cook.
    • Don’t worry if it looks watery: When it’s done cooking, it might look a little loose—but once you add the butter and cheese and give it a good toss, it all comes together into a creamy, glossy sauce. It will thicken even more as it sits.
    • Reheating tips: Reheat gently on the stovetop with a splash of water or stock to loosen it. Don’t overcook or the pasta can go mushy.
    • Leftovers: This pasta keeps well for 2–3 days and still tastes amazing the next day.

Nutrition

Calories: 490kcal | Carbohydrates: 60g | Protein: 17g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 538mg | Potassium: 962mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2910IU | Vitamin C: 42mg | Calcium: 133mg | Iron: 3mg

Lahmacun (Turkish Pizza)

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Lahmacun, often called “Turkish pizza,” is a crispy flatbread topped with spiced lamb and baked until golden. It’s bold and savory, finished with a fresh chopped salad and a lemony tahini drizzle that's perfect for bringing vibrant flavors to your weeknight table. Fold it up like a wrap and savor every bite!

Lamb lahmacun is a Turkish flatbread with spiced ground meat and topped with onions and lemon.
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About This Recipe

Lahmacun (pronounced lah-mah-JOON) is a traditional Turkish flatbread topped with a thin layer of spiced ground meat and baked until golden and crisp. Sometimes called “Turkish pizza,” this dish is all about contrast. Savory, spiced meat is pressed directly into the thin dough, baked at a high temp, then topped with a fresh, lemony chopped salad and creamy herb tahini sauce.

This version uses store-bought pizza dough for ease, with a flavorful topping of lamb, sweet bell pepper, garlic, tomato, and warm spices like cumin, paprika, and sumac. It’s finished with sumac onions and a squeeze of lemon to brighten every bite. Traditionally served rolled or folded, it makes for an unforgettable lunch, dinner, or appetizer spread.

📋 Ingredients

Ingredients for Turkish flatbread also called, lahmacun. Including, ground lamb, spices, garlic, tomatoes and bell peppers.
  • Ground Lamb: Look for 80/20 ground lamb, which has enough fat for flavor without making the mixture greasy. You can also use a 50/50 mix of lamb and beef if you prefer a milder taste or don’t have access to lamb.
  • Red Onion, Garlic & Tomato: These aromatics add depth and balance to the meat topping. Be sure to strain the mixture after pulsing to remove excess liquid so your dough doesn’t get soggy.
  • Sumac: A tangy, lemony spice that’s essential in Turkish and Middle Eastern cooking. It brightens the meat mixture and adds a sharp pop when sprinkled on sumac onions.
  • Turmeric, Cumin, Paprika, Dried Mint: This warm and earthy blend brings depth and color to the dish. If you're new to these, check out my Mediterranean Spice Guide for more info on how to use them.
  • Tahini: A creamy paste made from ground sesame seeds. It’s nutty, smooth, and fantastic drizzled on just about anything! You can usually find it in the international aisle or near the nut butters.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Meat Options: Use all ground beef if lamb isn’t your thing, or try a 50/50 mix.
  • Vegetarian/Vegan: Try this vegan Lahmacun recipe, which swaps the meat for a spiced mushroom mixture.
  • Extra Veggies: Add grated zucchini (squeeze it dry first) or finely chopped mushrooms for more texture.
  • Dough Swaps: Use lavash or pita for a super thin base.

🌶️ Curious about the spices in this recipe?

Check out my Essential Spice Guide to learn more about Middle Eastern spices like sumac, cumin, and dried mint, and how to use them in your cooking!

⏲️ Instructions

Puree the tomatoes, bell peppers, onion and garlic together.

Make the Vegetable Mixture. In a food processor, pulse together the red bell pepper, red onion, garlic, tomato, parsley, until finely chopped.

Use a sieve to strain out excess moisture from the tomato and onion mixture.

Strain the Vegetables. Transfer mixture to a sieve and strain any excess moisture.

Add the tomato and onion mixture to the ground lamb and spices and mix well to combine.

Make the Meat Mixture. In a bowl, mix the ground meat with turmeric, cumin, paprika, dried mint, sumac, and salt. Add the strained vegetable mixture and mix until well combined.

Press the lamb mixture into the rolled out dough for the Turkish flatbread.

Assemble. Spread one portion of the meat mixture evenly over each dough circle, pressing into the dough and leaving a slight border around the edges. Then bake at 450 degrees Fahrenheit for 8-10 minutes.

📍 Recipe Tips

  • Roll the Dough Thin: Aim for about ⅛ inch thick (8–9 inches wide). This helps the crust crisp up quickly and hold the topping well.
  • Use a Pizza Stone or Steel: Preheat it in a 450–500°F oven for at least 30 minutes to mimic the intense heat of a traditional Turkish oven.
  • Strain the Veggies: After pulsing the onion, tomato, bell pepper, garlic, and herbs, press out the liquid with a fine mesh strainer or cheesecloth. Too much moisture = soggy lahmacun.
  • Spread Meat All the Way to the Edges: Use your fingers to press the meat mixture directly onto the dough so it sticks and cooks evenly.
  • Serve Immediately: Lahmacun is best hot from the oven. Have your toppings and salad ready so you can assemble and enjoy right away.
Lahmacun is a Turkish flatbread with spiced lamb and topped with fresh chopped salad and lemony sumac onions.

Serving Suggestions

Lahmacun is best served hot, right out of the oven, with:

  • Sumac Onions: Toss thinly sliced red onions with sumac, lemon, and a pinch of salt.
  • Chopped Salad or Fattoush Salad: A fresh, crunchy contrast.
  • Tahini Sauce: If you want a simpler drizzle, this version’s great too.
  • Turkish Breakfast-Inspired Sides: Olives, cheeses, fresh herbs, cucumbers, and flatbread.
  • Turkish Börek: Spinach & Feta Pie layered with flaky phyllo. Another great addition to your mezze table.

More Turkish inspiration

Turkish lahmacun with lamb and sumac onions.
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5 from 3 votes

Lamb Lahmacun (Turkish Pizza)

Lahmacun, or Turkish pizza, is a thin flatbread topped with spiced lamb, baked until crisp, and finished with fresh herbs, lemon, and tahini sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Main Course
Cuisine: Mediterranean, Middle Eastern, Turkish
Keyword: Lahmacun recipe, Turkish lahmacun, Turkish pizza
Servings: 4 servings
Calories: 819kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Lahmacun

  • 1 pound pizza dough at room temperature
  • Flour for rolling the dough
  • 1 pound ground lamb or a mix of ground lamb and beef
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried mint
  • ½ teaspoon sumac
  • 1 small red bell pepper chopped
  • ½ small red onion chopped
  • 2 garlic cloves chopped
  • 1 small tomato seeds removed and chopped
  • Small handful of fresh parsley
  • ½ teaspoon kosher salt

For the Chopped Salad

  • 2 Persian cucumbers peeled and diced
  • 1 large tomato seeded and diced
  • Fresh mint leaves chopped
  • Juice of 1 lemon
  • Salt and pepper to taste

For the Herb Tahini Sauce

For the Sumac Onions

  • ½ small red onion thinly sliced
  • 1 teaspoon ground sumac
  • Juice of ½ lemon
  • Drizzle of olive oil
  • Chopped parsley optional

Garnishes

  • Additional sumac
  • Aleppo pepper flakes
  • Lemon wedges
US Customary - Metric

Instructions

  • Preheat the oven to 450 degrees Fahrenheit. If using a pizza stone, place it in the oven while it preheats.

Make the Chopped Salad:

  • In a bowl, combine cucumbers, tomato, mint, lemon juice, salt, and pepper. Toss well and set aside.

Prepare the Herb Tahini Sauce:

  • In a food processor, combine tahini, herbs, garlic, lemon juice, and salt. Blend until smooth, then slowly add water (start with ¼ cup) until the sauce is pourable but still thick. Taste and adjust seasoning if needed.

Make the Sumac Onions:

  • Toss sliced red onions with sumac, lemon juice, olive oil, and chopped parsley. Let marinate while preparing the rest of the recipe.

Make the Meat Topping:

  • In a food processor, pulse together the red bell pepper, red onion, garlic, tomato, parsley, until finely chopped. Strain any excess moisture.
  • In a large bowl, mix the ground meat with turmeric, cumin, paprika, dried mint, sumac, and salt. Add the strained vegetable mixture and mix until well combined.

Roll and Assemble:

  • Divide the pizza dough into four equal pieces. On a floured surface, roll each piece into an 8 to 9 inch circle.
  • Spread one portion of the meat mixture evenly over each dough circle, pressing it gently into the dough and leaving a slight border around the edges.

Bake:

  • Carefully transfer each flatbread to a baking sheet or pizza stone. Bake for 10 minutes, or until the dough is crisp and the meat is fully cooked.

Garnish and Serve:

  • Top each lahmacun with chopped salad, sumac onions, a drizzle of tahini sauce, and a sprinkle of Aleppo pepper and extra sumac. Serve with lemon wedges and enjoy folded like a wrap.

Notes

    • Roll the Dough Thin: Aim for about ⅛ inch thick (8–9 inches wide). This helps the crust crisp up quickly and hold the topping well.
    • Use a Pizza Stone or Steel: Preheat it in a 450–500°F oven for at least 30 minutes to mimic the intense heat of a traditional Turkish oven.
    • Spread Meat All the Way to the Edges: Use your fingers to press the meat mixture directly onto the dough so it sticks and cooks evenly.
    • Serve Immediately: Lahmacun is best hot from the oven. Have your toppings and salad ready so you can assemble and enjoy right away.
    • Meat Options: Use all ground beef if lamb isn’t your thing, or try a 50/50 mix.
    • Dough Swaps: Use lavash or pita for a super thin base.
    • Vegetarian/Vegan: Try this vegan Lahmacun recipe, which swaps the meat for a spiced mushroom mixture.

Nutrition

Calories: 819kcal | Carbohydrates: 70g | Protein: 34g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Cholesterol: 83mg | Sodium: 1487mg | Potassium: 724mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1760IU | Vitamin C: 51mg | Calcium: 92mg | Iron: 7mg

Argentinian Style Tuna Empanadas

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These Argentinian-style tuna empanadas are packed with bold flavors and filled with tuna, olives, and egg, wrapped in golden flaky dough. Serve them with a bright, garlicky chimichurri to bring all the flavors together in one perfect bite!

Tuna empanadas with green chimichurri.
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About This Recipe

Empanadas are one of Argentina’s most beloved street foods, with regional variations across the country. While beef empanadas are the most traditional filling, tuna empanadas (empanadas de atún) are especially popular along the coast. These hand pies are filled with a flavorful mix of tuna, olives, and hard-boiled egg, ingredients that are common in Argentinian cuisine and seasoned with a spice blend of paprika, oregano, and pepper.

To keep things simple, I use pre-made empanada discs, which bake up beautifully golden and crisp. If you can’t find them, puff pastry works as an easy alternative! Served with a bright and herbaceous chimichurri, these empanadas are a delicious nod to Argentina’s rich culinary tradition.

📋 Ingredients

Ingredients for tuna empanadas, including onion, garlic, olives and hard boiled egg.
  • Tuna: Use good-quality canned tuna in olive oil or water, drained well for the best texture.
  • Onion & bell peppers: Use yellow onions and sweet red or orange bell peppers to add sweetness to the mixture.
  • Tomato paste: Adds a touch of umami and richness to the mixture.
  • Green olives: Classic in Argentinian empanadas, they bring briny, salty flavor. Black olives or capers can be substituted.
  • Hard-boiled egg: To boil eggs, place eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat and cover the pot. Let sit for 10–12 minutes, then transfer eggs to a bowl of ice water to cool before peeling.
  • Empanada seasoning: This empanada seasoning is a smoky, slightly spicy blend of paprika, oregano, and pepper. If unavailable, make your own with:
    • 1 teaspoon paprika, ½ teaspoon oregano, ¼-½ teaspoon Aleppo pepper, pinch of salt.
  • Empanada dough discs: Pre-made 5-inch round discs are the easiest option, but puff pastry can be used instead.
  • Chimichurri: A vibrant sauce made with parsley, garlic, lemon juice, and olive oil that brightens the heartier flavors.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Dough Alternative: If you can’t find empanada discs, use puff pastry and cut out 4- to 5-inch circles with a round cookie cutter.
  • Olives & Briny Additions: Swap green olives for black olives or capers for a different flavor profile.
  • Seasoning Variations: Instead of empanada seasoning, try using my Sazon spice blend for extra depth. If unavailable, make your own spice blend with:
    • 1 teaspoon paprika, ½ teaspoon oregano, ¼-½ teaspoon Aleppo pepper, pinch of salt.

⏲️ Instructions

Saute onion, bell peppers, sundried tomatoes and olives before adding the mixture to tuna.

Saute the Vegetables. Heat oil in a pan over medium heat and saute onion and bell peppers until softened, about 3–4 minutes. Stir in tomato paste, add green olives and empanada seasoning and saute for another 1–2 minutes. Remove from heat and let cool slightly.

Add the olive and bell pepper mixture to the flaked tuna and chopped hard boiled eggs and mix to combine.

Mix the Filling. In a large bowl, combine the drained tuna and chopped hard-boiled egg. Add the sautéed onion mixture and gently mix everything together. Taste and adjust seasoning if needed.

Add a tablespoon sized amount of the tuna mixture into the center of the empanada dough.

Add Filling. Place a tablespoon or two of filling onto the center of each empanada disc

Use a fork to crimp and seal the edges of the empanadas.

Form the Empanadas. Fold in half and press the edges to seal. Use a fork to crimp the edges or fold them over in a traditional repulgue style.

Brush egg wash on to the folded empanadas.

Brush with Egg Wash. Whisk an egg with water and brush the empanadas with the eggwash.

Tuna, egg and olive mixture inside the empanadas.

Bake. Bake the empanadas at 375°F (190°C) for 20-25 minutes, or until golden brown and crisp and serve with herb chimichurri.

📍 Recipe Tips

  • Don’t overfill the empanadas. Only fill with 1-2 tablespoons of the filling, too much filling can cause leaks while baking.
  • Seal the edges well. Use a fork to crimp the edges, no need for fancy crimping techniques unless you want to!
  • Taste the filling before assembling. Adjust seasoning as needed while the mixture is still in the bowl.

Serving Suggestions

These tuna empanadas pair beautifully with other South American flavors. Try serving them with:

More Seafood Recipes to Try

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Tuna empanadas with green chimichurri.
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5 from 1 vote

Tuna Empanadas

These Argentinian-style tuna empanadas are filled with tuna, olives, and egg, wrapped in flaky dough, and served with a bright, garlicky chimichurri.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Appetizer, Snack
Cuisine: Argentinian, Latin
Keyword: easy tuna empanadas, tuna empanadas
Servings: 10 empanadas
Author: Samantha Ferraro

Equipment

Ingredients

For the Empanadas:

  • 1 tablespoon olive oil
  • ½ small onion finely diced
  • 2-3 mini bell peppers finely diced
  • 1 tablespoon tomato paste optional
  • ¼ cup green olives chopped
  • 1 heaping tablespoon Full Olive empanada seasoning or substitute with 1 teaspoon paprika, ½ teaspoon dried oregano, ½ teaspoon black pepper, and a pinch of cayenne
  • 2 5 oz cans tuna, drained
  • 1 hard-boiled egg chopped
  • 10-12 store-bought empanada discs
  • 1 egg + 1 teaspoon water beaten (for egg wash)

For the Herb Salsa:

US Customary - Metric

Instructions

Prepare the Filling:

  • Heat olive oil in a pan over medium heat. Add the diced onion and bell peppers, sautéing until softened, about 3-4 minutes.
  • Stir in the tomato paste and cook for another minute to develop its flavor.
  • Add the chopped green olives and empanada seasoning, stirring to coat. Cook for another 1-2 minutes, then remove from heat.
  • In a large bowl, combine the drained tuna and chopped hard-boiled egg. Add the sautéed onion mixture and gently mix everything together. Taste and adjust seasoning if needed.

Assemble the Empanadas:

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Spoon about 1–2 tablespoons of filling into the center of each dough disc. Fold the dough over to form a half-moon shape and press the edges to seal. Use a fork to crimp the edges or fold them over in a traditional Argentinian repulgue (braided edge) style.
  • Brush the tops with egg wash and Bake for 20-25 minutes, or until golden brown and crisp.

Make the Herb Salsa and Serve

  • In a small bowl, whisk together olive oil, parsley, lemon juice, and garlic. Season with salt and pepper to taste.
  • Serve the warm empanadas with the herb salsa on the side. Enjoy!

Notes

    • Don’t overfill the empanadas. Only fill with 1-2 tablespoons of the filling, too much filling can cause leaks while baking.
    • Seal the edges well. Use a fork to crimp the edges, no need for fancy crimping techniques unless you want to!
    • Dough Alternative: If you can’t find empanada discs, use puff pastry and cut out 4- to 5-inch circles with a round cookie cutter.
    • Seasoning Variations: Instead of empanada seasoning, try using my Sazon spice blend for extra depth. Or make your own spice blend with:
      • 1 teaspoon paprika, ½ teaspoon oregano, ¼-½ teaspoon Aleppo pepper, pinch of salt.
    • Olives & Briny Additions: Swap green olives for black olives or capers for a different flavor profile.

Matzo Stuffed Tomatoes Provencal

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Inspired from the classic flavors of Tomatoes Provencal, this Passover version uses crushed matzo in place of breadcrumbs and is flavored with aromatic herbes de Provence and Parmesan cheese to bring it all together.

Roasted tomatoes provencal stuffed with an herbaceous breadcrumb mixture with herbes de provence and Parmesan cheese.
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About This Recipe

Tomatoes Provençal is a simple recipe with minimal ingredients. Inspired by Julia Child’s version, this Passover adaptation swaps breadcrumbs for ground matzo while keeping all the classic herbaceous flavors.

Before roasting, the tomatoes are filled with a savory mixture of crushed matzo, herbes de Provence, garlic, and Parmesan cheese. As they cook, the tomatoes soften and become sweeter, while the herb blend perfumes the dish and the Parmesan forms a golden crust, creating a perfectly savory bite.

📋 Ingredients

Ingredients for tomatoes provencal with herbes de Provence, garlic and Parmesan.
  • Fresh Tomatoes: Choose medium to large vine-ripened tomatoes, as they hold the herb-Parmesan stuffing best.
  • Matzo: During Passover, matzo crackers are used which are crushed into a breadcrumb consistency. If you don't celebrate Passover, substitute with panko breadcrumbs or gluten free panko breadcrumbs.
  • Herbes de Provence: This spice mixture is the star of the recipe! Herbes de Provence is a blend of dried rosemary, dried thyme and sometimes dried tarragon. The mixture is fragrant and aromatic and is what gives the tomatoes provencal it's distinct flavors.
  • Parmesan Cheese: This is a hard Italian cheese that can be found cut in wedges or already grated. Parmesan cheese adds a nutty, savory depth to the tomato stuffing.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Not just for Passover – Swap matzo with panko breadcrumbs for a year-round version.
  • Herb substitute – If herbes de Provence isn’t available, use ¼ teaspoon each of dried oregano, thyme, and basil.

⏲️ Instructions

Mix the crushed up matzo or breadcrumbs with grated garlic, Parmesan cheese and herbes de provence.

Make the Mixture: In a bowl, mix the ground matzo (or panko) with water to moisten. Stir in herbes de Provence, Parmesan, grated garlic, salt, and pepper.

Hollow out the tomato halves and place them in an oiled baking dish.

Prep the Tomatoes: Cut tomatoes in half and scoop out the seeds and juice. Arrange tomatoes cut-side up in a lightly oiled baking dish and sprinkle with salt.

Fill the tomato halves with herbed crumb mixture and top with grated parmesan cheese and drizzle of olive oil.

Stuff the Tomatoes: Evenly distribute the mixture into the tomatoes, pressing gently to fill. Garnish with additional parmesan cheese and drizzle of olive oil.

Roasted tomatoes provencal stuffed with an herbaceous breadcrumb mixture with herbes de provence and Parmesan cheese.

Bake the Tomatoes: Bake for 22-25 minutes, until tomatoes soften and the topping turns golden brown. Garnish with parsley and serve warm or at room temperature.

📍 Recipe Tips

  • Make the matzo mixture ahead – Prepare the filling in advance and store it separately to streamline cooking.
  • Prep the filling in advance – The matzo mixture can be made ahead and stored separately until ready to stuff the tomatoes.
Stuffed tomatoes provencal with herbes de Provence, Parmesan cheese and crisp crumb filling.

Serving Suggestions

These matzo-stuffed tomatoes pair well with a variety of dishes, making them a great addition to a Passover meal or a simple weeknight dinner. Try serving them alongside:

More Flavorful Passover Recipes

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Tomatoes provencal with herbes de provence and parmesan cheese.
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5 from 2 votes

Matzo Stuffed Tomatoes Provencal

This Passover version of tomatoes Provencal uses crushed matzo, herbes de provence and Parmesan and stuffed into tomatoes.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: French, Jewish
Keyword: roasted tomatoes provencal, stuffed tomatoes, tomatoes provencal
Servings: 4 servings
Calories: 101kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 3 medium-large vine tomatoes halved, seeds and juice removed
  • 2 matzo crackers finely ground
  • 2 tablespoons water
  • 1 tablespoon herbes de Provence
  • 2 garlic cloves finely chopped or grated
  • ¼ cup freshly grated Parmesan + more for garnish
  • Salt and pepper to taste
  • Olive oil for drizzling
  • Chopped parsley for garnish
US Customary - Metric

Instructions

  • Arrange tomato halves cut-side up on a lightly oiled baking sheet. Sprinkle with salt.
  • In a bowl, mix ground matzo with water to moisten. Stir in herbes de Provence, Parmesan, grated garlic, salt, and pepper.
  • Evenly distribute the mixture into the tomatoes, pressing gently to fill and garnish with more Parmesan cheese.
  • Drizzle with olive oil and bake for 22-25 minutes, until tomatoes soften and the topping turns golden brown.
  • Garnish with parsley and serve warm or at room temperature.

Notes

    • Not just for Passover – Swap matzo with panko breadcrumbs for a year-round version.
    • Herb substitute – If herbes de Provence isn’t available, use ¼ teaspoon each of dried oregano, thyme, and basil.
    • Make-ahead tip – Prepare the matzo mixture in advance and store it separately until ready to use.
    • Make the matzo mixture ahead – Prepare the filling in advance and store it separately to streamline cooking.
    • Prep the filling in advance – The matzo mixture can be made ahead and stored separately until ready to stuff the tomatoes.

Nutrition

Calories: 101kcal | Carbohydrates: 17g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 106mg | Potassium: 254mg | Fiber: 2g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 14mg | Calcium: 107mg | Iron: 2mg

This recipe was originally shared on What Jew Wanna Eat in March, 2013. It has been updated (with permission) in March 2025 with the full recipe and nutritional information.

Argentinian Beef Milanesa Sandwich

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This crispy Steak Milanesa Sandwich is a must-try if you love bold flavors and crunchy textures. A golden, breaded beef cutlet is layered chimichurri, tangy pickled onions, fresh veggies, and creamy mayo for the perfect bite.

Argentinian beef milanesa sandwich is layered with chimichurri, pickled onions and fresh veggies.
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About This Recipe

Milanesa sandwiches are a staple in Argentina, featuring crispy breaded beef cutlets on soft rolls with a variety of toppings. If you’ve tried my Milanesa Napolitana, this is another delicious way to enjoy it!

This version is all about bold flavors with crunchy fried beef cutlets, savory chimichurri, tangy pickled onions, and fresh toppings come together for an incredibly satisfying sandwich.

📋 Ingredients

  • Beef Cutlets (Milanesa): Thinly pounded, breaded, and fried chuck roast is a flavorful, well-marbled cut that turns crispy and tender. This is a great way to use up leftover cutlets from Milanesa Napolitana as well.
  • Rolls: A soft but sturdy roll works best, such as French rolls, or even brioche buns to hold everything together.
  • Kewpie Mayo: Adds a creamy richness that balances the crispy beef and smoky chimichurri.
  • Chimichurri: This sandwich has a spoonful of savory mustard chimichurri that takes the sandwich to the next level!
  • Pickled Onions: These add brightness and crunch, cutting through the richness of the beef and mayo.
  • Lettuce & Tomatoes: Shredded lettuce adds a crisp bite, and deep red, ripe tomatoes bring freshness and juiciness. Be sure to season the tomatoes with a little salt!

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Meat Options: If you don’t have beef milanesa, you can use a breaded chicken or pork cutlets instead.
  • Rolls: Use any bread you like, such as brioche buns for a softer bite or a baguette for a crispier texture.
  • Cheese Variation: Some Milanesa sandwiches include melted cheese; you can add sliced provolone or mozzarella for extra richness.
  • Different Chimichurri: If you don’t have mustard chimichurri, a classic chimichurri or even a spicy aioli would work well.
  • Extra Toppings: Try adding avocado slices, a fried egg, or even a drizzle of hot sauce for a little heat.

⏲️ Instructions

Marinate the pounded steaks in an egg mixture seasoned with garlic and parsley.

Marinate the Beef: In a shallow dish, whisk together eggs, garlic, and parsley and marinate the steaks for at least 10 minutes.

Press the beef cutlet into panko breadcrumbs, evenly coating on both sides.

Bread the Cutlets: Press the steaks into Panko breadcrumbs, coating both sides well.

Fry the beef milanesa in batches for 2-3 minutes per side until golden brown.

Fry the Cutlets: Heat about ½ inch of oil in a skillet over medium-high heat. Fry each cutlet for 2-3 minutes per side, until golden brown and crisp. Once fried, immediately season the with salt.

Layer the beef milanesa sandwich with lettuce, tomatoes, pickled onions and chimichurri.

Assemble the Sandwich: Spread mayo on both sides of the roll and layer with sliced beef Milanesa, drizzle of chimichurri and top with shredded lettuce, tomato slices, and pickled onions. Close, slice in half, and enjoy!

📍 Recipe Tips

  • Pound the Beef Evenly: This ensures the cutlets cook quickly and evenly.
  • Fry in Batches: Avoid overcrowding the pan to keep the oil at the right temperature.
  • Toast the Bread: Lightly toasting the roll prevents it from getting soggy.
  • Assemble Just Before Serving: This keeps the cutlet crispy and the veggies fresh.
  • Leftover Milanesa Steaks: Store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 10 minutes or in an air fryer at 350°F for 5-7 minutes until crispy.
  • Make Ahead: Bread the steaks ahead of time and refrigerate them (uncooked) for up to 24 hours before frying.
Steak milanesa sandwich with pickled onions and chimichurri.

Serving Suggestions

  • French Fries: A classic side for any Milanesa sandwich. Serve with extra chimichurri for dipping!
  • Simple Green Salad: A fresh arugula salad with lemon vinaigrette balances the richness of the sandwich.
  • Pickles & Olives: A small side of briny pickles or olives complements the flavors beautifully.
  • Argentinian Malbec: Pair this sandwich with a bold Argentinian Malbec, its deep fruit flavors complement the crispy beef and tangy toppings beautifully.

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Beef milanesa sandwich layered with chimichurri and pickled onions.
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5 from 1 vote

Beef Milanesa Sandwich

A favorite in Argentina, this crispy beef Milanesa Sandwich features crisp breaded beef cutlets, savory chimichurri, tangy pickled onions, and fresh veggies layered on a soft roll.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Argentinian
Keyword: argentinian milanesa sandwich, milanesa sandwich, steak milanesa sandwich
Servings: 2 sandwiches
Calories: 772kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Milanesa Steak (Makes Just Enough for Sandwiches):

  • ¾ pound chuck roast sliced into 3-4 thin steaks
  • 2 eggs
  • 2 cloves garlic finely chopped
  • ¼ cup parsley finely chopped
  • 1 cup Panko breadcrumbs
  • Salt to taste
  • Neutral oil for frying

For the Sandwich (Makes 2 Sandwiches):

  • 2 sandwich rolls
  • 2 tablespoons Kewpie mayo
  • 1 Milanesa steak fried and sliced
  • 2-4 tablespoons chimichurri
  • 1 cup shredded iceberg lettuce
  • 1 Roma tomato sliced and seasoned with salt and pepper
  • 2 tablespoons pickled onions
US Customary - Metric

Instructions

Make the Milanesa Steak:

  • Place each steak between two sheets of plastic wrap and pound with a meat mallet until about ¼ inch thick.
  • In a shallow dish, whisk together eggs, garlic, and parsley. Add the steaks, ensuring they are fully coated. Marinate for at least 10 minutes.
  • Remove the steaks from the egg mixture, letting the excess drip off, then press into Panko breadcrumbs, coating both sides well.
  • Heat about ½ inch of neutral oil in a skillet over medium-high heat. Fry each cutlet for 2-3 minutes per side until golden brown and crispy.
  • Transfer to a wire rack-lined baking sheet to drain, then immediately season with salt while still hot.

Assemble the Sandwich (Makes 2 Sandwiches):

  • Lightly toast the sandwich rolls and spread Kewpie mayo on both sides.
  • Slice 1 Milanesa steak into strips and divide it between the two rolls.
  • Drizzle 1-2 tablespoon of chimichurri over each sandwich.
  • Top with shredded iceberg lettuce, sliced tomatoes (seasoned with salt and pepper), and about 1 tablespoon of pickled onions per sandwich.
  • Close the sandwiches, slice in half, and serve with French fries.

Notes

  • Pound the Beef Evenly: This ensures the cutlets cook quickly and evenly.
  • Fry in Batches: Avoid overcrowding the pan to keep the oil at the right temperature.
  • Toast the Bread: Lightly toasting the roll prevents it from getting soggy.
  • Assemble Just Before Serving: This keeps the cutlet crispy and the veggies fresh.
  • Leftover Milanesa Steaks: Store in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 10 minutes or in an air fryer at 350°F for 5-7 minutes until crispy.
  • Make Ahead: Bread the steaks ahead of time and refrigerate them (uncooked) for up to 24 hours before frying.

Nutrition

Calories: 772kcal | Carbohydrates: 57g | Protein: 49g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 287mg | Sodium: 829mg | Potassium: 941mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1340IU | Vitamin C: 17mg | Calcium: 191mg | Iron: 8mg

Matzo Brei with Cinnamon Pears

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Matzo brei is a nostalgic Passover dish, and this version takes inspiration from the warm, spiced flavors of apple pie. Soft, cinnamon-sautéed pears are layered on top, adding a deliciously sweet contrast to the tender, eggy matzo scramble.

Matzo brei topped with sauteed cinnamon pears.
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About This Recipe

Classic matzo brei is a childhood favorite of mine and something that my grandfather made every Passover.

This sweet version is inspired by the flavors of apple pie, by topping the matzo brei with warm, cinnamon-sautéed pears. The combination of soft, spiced fruit with the lightly scrambled matzo and eggs makes for a satisfying and slightly sweet breakfast that’s perfect for Passover.

📋 Ingredients

Ingredients for sweet matzo brie with pears, vanilla extract and brown sugar.
  • Matzo – The base of the dish, matzo softens when soaked in water, giving it the perfect texture for cooking. Be sure to squeeze out excess water before mixing with eggs.
  • Eggs – Help bind the matzo together and create a fluffy texture. Use fresh eggs for the best results.
  • Butter – Adds richness and enhances the flavor of both the pears and the matzo brei. You can use oil or a dairy-free butter.
  • Pears – They bring a natural sweetness and soft texture to the dish. Choose ripe but firm pears for the best results.
  • Brown Sugar – Enhances the caramelization of the pears and adds warmth to the dish.
  • Cinnamon – A key spice that complements the pears and adds that apple-pie-like flavor.
  • Vanilla Extract – Adds a subtle depth of flavor and enhances the sweetness of the dish.
  • Salt – A pinch helps balance the sweetness and brings out the flavors of the other ingredients.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Use Apples Instead of Pears: Swap out the pears for diced apples to get a more traditional apple pie flavor.
  • Try Different Spices: Add nutmeg, allspice, or even a pinch of orange zest for extra depth.
  • Make It Dairy-Free – Use oil or dairy-free butter for a dairy-free version.
  • Add Toppings – Drizzle with honey, maple syrup, or chopped nuts.

⏲️ Instructions

Saute the caramelized pears until the pears are tender.

Sauté the Pears: Heat a medium skillet over medium heat and melt butter. Add the pears, brown sugar, cinnamon, and salt and sauté for 5-7 minutes until the pears soften. Transfer to a bowl and set aside. Wipe the skillet clean.

Break up the matzo and submerge in water to soften.

Soak the Matzo: Break the matzo into pieces and place them in a bowl filled with water. Let soak for 5-10 minutes until softened, then drain and squeeze out excess water.

Add sugar and spices to the egg and matzo mixture.

Mix the Batter: Add the whisked eggs, vanilla extract, and brown sugar to the softened matzo. Stir until well combined.

Cook the sweet matzo brei in a buttered skillet.

Cook the Matzo Brei: Heat the butter in the skillet over medium heat. Add the matzo mixture and scramble for 3-5 minutes, stirring occasionally, until the eggs are set but still soft.

Top the matzo brei with the sauteed cinnamon pears.

Serve: Divide the matzo brei between two plates and top with the sautéed pears and drizzle of pan sauce. Serve warm.

📍 Recipe Tips

  • Soak the Matzo Properly: Let the matzo sit in water for about 5-10 minutes until soft, but don’t over-soak.
  • Squeeze Out Excess Water: After soaking, gently press out the extra moisture so the matzo isn’t too wet when mixed with the eggs.
  • Gentle Scramble: The matzo brei should be soft and fluffy, not dry, so cook just until the eggs are set.
Sweet matzo brei topped with sweet brown sugar cinnamon pears.

Serving Suggestions

This matzo brei makes a delicious Passover breakfast or brunch. Here are some ways to serve it:

More Matzo Recipes to Try

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Sweet matzo brei with caramelized pears.
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Matzo Brei with Caramelized Pears

This matzo brei is inspired by the flavors of apple pie, with caramelized pears sautéed in cinnamon and butter. The warm, spiced flavors make it a comforting and slightly sweet dish, perfect for Passover breakfast.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Brunch
Cuisine: Jewish
Keyword: classic matzo brei, sweet matzo brei
Servings: 2 servings
Calories: 421kcal
Author: Samantha Ferraro

Equipment

Ingredients

Sautéed Pears

Matzo Brei

US Customary - Metric

Instructions

  • Sauté the Pears: Heat a medium skillet over medium heat and add the butter. Once melted, add the cubed pears, brown sugar, cinnamon, and salt. Sauté for 5-7 minutes, stirring occasionally, until the sugar dissolves and the pears soften. Transfer to a bowl and set aside. Wipe the skillet clean.
  • Prepare the Matzo: Break the matzo into small pieces and place them in a wide bowl filled with water. Let soak for 5-10 minutes until softened. Drain and gently squeeze out excess water.
  • Mix the Batter: Add the whisked eggs, vanilla extract, and brown sugar to the softened matzo. Stir until well combined.
  • Cook the Matzo Brei: Heat the butter in the skillet over medium heat. Add the matzo mixture and scramble for 3-5 minutes, stirring occasionally, until the eggs are set but still soft.
  • Serve: Divide the matzo brei between two plates and top with the sautéed pears and drizzle of pan sauce. Serve warm.

Notes

    • Soak the Matzo Properly: Let the matzo sit in water for about 5-10 minutes until soft, but don’t over-soak.
    • Squeeze Out Excess Water: After soaking, gently press out the extra moisture so the matzo isn’t too wet when mixed with the eggs.
    • Gentle Scramble: The matzo brei should be soft and fluffy, not dry, so cook just until the eggs are set.
    • Serving Suggestions:

Nutrition

Calories: 421kcal | Carbohydrates: 61g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 194mg | Sodium: 157mg | Potassium: 321mg | Fiber: 7g | Sugar: 28g | Vitamin A: 634IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 2mg

Persian Jeweled Rice

· 15 Comments

Persian Jeweled Rice is a stunning dish, filled with fragrant saffron, warm spices, crunchy nuts, and sweet dried fruit. Traditionally served at celebrations, it’s as beautiful as it is delicious, especially with the crispy, golden tahdig at the bottom that everyone fights over!

Colorful Persian jeweled rice with nuts, dried fruit and saffron tahdig.
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About This Recipe

Persian Jeweled Rice, or Javaher Polow, is a stunning dish traditionally served at weddings and celebrations. With golden saffron-infused rice, sweet candied orange peel, plump dried fruits, and crunchy nuts, every bite is a perfect balance of flavors and textures.

But the real prize? The tah-dig, the crispy, golden layer of rice at the bottom of the pot. Achieving the perfect tah-dig requires patience, but it's worth it. This crunchy layer is the part that everyone fights over, making it the most treasured piece of the dish.

This dish isn’t just food, it’s a celebration on a plate, as beautiful as it is delicious.

Jeweled Persian Rice Ingredients

Ingredients for Persian jeweled rice with almonds, dried fruit and saffron.
  • Basmati Rice: My absolute favorite brand is India Gate. The grains are long and incredibly light and fragrant. You can sometimes find it in specialty stores and easily online.
  • Dried Fruit: Dried apricots and golden raisins are used in this version of jeweled rice, though other options are chopped dried dates and currants.
  • Nuts: Slivered almonds and chopped pistachios. Use either one or the other or a combination of both like in this recipe.
  • Saffron: A pinch of saffron is added to water at the start of prepping so it has time to bloom. I also highly recommend this saffron water if you don't have saffron threads.
  • Spices: Turmeric and cardamom is added to the jeweled rice giving a gorgeous golden hue and aromatic flavor.
  • Orange Peel: Fresh orange peel is sliced into matchsticks and candied ina. simple syrup along with the carrot.
  • Carrot: One fresh carrot, peeled and cut into matchsticks is added for texture and color and candied in a simple syrup along with the orange peel.
  • Yogurt: Mixed with some of the par cooked rice, the yogurt helps create a crispy layer at the bottom of the pot.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

Persian Jeweled Rice is beautifully versatile, and you can easily adjust the ingredients to suit your preferences or what you have on hand. Here are some great swaps and variations.

  • Dried Fruit Substitutions: Swap apricots for dried cherries, cranberries, or dates. Use currants or barberries (zereshk) for a tangy twist.
  • Nut Variations: Instead of almonds and pistachios, try walnuts, cashews, or hazelnuts. For a nut-free option, use toasted sunflower or pumpkin seeds.
  • Spice Adjustments: Add a pinch of cinnamon or allspice for extra warmth. For a subtle floral note, include a dash of rose water when cooking the dried fruit.
  • Extra Garnishes: Top with fresh pomegranate seeds for extra pop of color.

How to Make Persian Jeweled Rice

Soak the basmati rice before cooking.

Prep the Rice: Rinse the rice several times until the water runs clear. Soak in fresh water with a pinch of salt for 20 minutes.

Par cook the rice util the outside is tender and the middle is still firm

Cook the Rice: Bring a large pot of water to a boil. Add the drained rice and cook for 7-8 minutes, until the grains are soft on the outside but still firm inside. Drain and set aside.

Make the candied orange peel and carrots with ½ cup of sugar and water.

Make the Candied Orange & Carrots: In a small pot, to a boil sugar and water and add the peel and carrot strips. Reduce heat to low, and simmer for 15 minutes. Drain and set aside.

Saute sliced onion with turmeric until lightly caramelized.

Saute the Onion: In a skillet, melt butter and olive oil. Add the sliced onion and cook until caramelized, about 10 minutes. Stir in the turmeric.

Saute the dried fruit, nuts and sautéed onions together.

Cook the Nuts & Dried Fruit: Add the dried apricots, golden raisins, red raisins, cumin, and cardamom. Mix in the candied orange and carrots, almonds and pistachios and drizzle in 1 tablespoon of saffron water and toss everything together.

Layer the saffron rice yogurt layer on the bottom of the pot, this will be the tahdig layer.

Assemble the Tahdig Layer: In another pot, melt butter and olive oil. Meanwhile, in a small bowl, ¼ cup of the cooked rice with the yogurt and 1 tablespoon saffron water. Spread this mixture evenly on the bottom of the pot—this will form the crispy tahdig.

Use a stick to poke several holes into the jeweled rice so steam can escape.

Layer the Rice: Add ⅓ of the remaining rice, followed by ⅓ of the fruit and nut mixture. Repeat until everything is used. Poke several holes in the rice to allow steam to escape. Drizzle the remaining saffron water over the top.

Wrap a towel around the lid of the pot, to absorb excess moisture from the Persian rice.

Cook the Rice: Wrap the lid in a clean kitchen towel, place it tightly on the pot, and cook over low heat for 28-30 minutes. The towel will absorb excess moisture, ensuring a crispy bottom.

Persian jeweled rice with crispy tahdig.

Serve the Jeweled Rice: Once the rice is done, scoop the rice and fruit mixture onto a platter. Use a flexible spatula to remove the tahdig (crispy rice) from the bottom of the pot and break it into pieces. Serve alongside the jeweled rice and garnish with chopped herbs.

📍Tips for Making Persian Rice

  • Basmati rice is essential for this dish, it has the right texture and aroma. Other varieties won’t yield the same results.
  • Rinse and soak for the best texture: Washing the rice several times and soaking it for at least 20 minutes removes excess starch, resulting in fluffier, lighter grains.
  • Customize the mix-ins! Try adding dried cherries, currants, dates or fresh pomegranate seeds.
  • Tah-dig tip: Low and slow cooking is key to getting that golden, crispy crust at the bottom. Be patient—it’s worth it!
Persian jeweled rice with saffron tahdig and dried fruit.

What to Serve with Persian Jeweled Rice

Persian Jeweled Rice pairs beautifully with bold Mediterranean flavors. Serve it with spiced meats, roasted vegetables, or refreshing drinks for a colorful feast.

Proteins:

Sides & Drinks:

More Flavorful Rice Recipes

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

Colorful jeweled rice with saffron and dried fruit and nuts.
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4.78 from 18 votes

Persian Jeweled Rice

Persian Jeweled Rice is a vibrant dish with fluffy basmati rice, warm spices, crunchy nuts, sweet dried fruit, and, of course, the crispy tahdig everyone loves!
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Main Course, Side Dish
Cuisine: Mediterranean, Middle Eastern, Persian
Keyword: jeweled rice, Persian jeweled rice, Persian rice
Servings: 8 servings
Calories: 570kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

For the Rice

  • 2 cups basmati rice
  • Kosher salt as needed
  • Generous pinch of saffron soaked in ¼ cup hot water
  • 2 tablespoons yogurt
  • 2 tablespoons olive oil for the tahdig (crispy rice bottom)
  • 2 tablespoons butter for the tahdig (crispy rice bottom)

For the Candied Orange Peel & Carrots

  • 1 orange
  • 1 carrot peeled and cut into matchsticks
  • ½ cup sugar
  • ½ cup water

For the Nut & Dried Fruit Mixture

US Customary - Metric

Instructions

Prep the Rice

  • Rinse the rice several times until the water runs clear. Soak in fresh water with a pinch of salt for 20 minutes.
  • Bring a large pot of water to a boil. Add the drained rice and cook for 7-8 minutes, until the grains are soft on the outside but still firm inside. Drain and set aside.

Make the Candied Orange Peel & Carrots

  • Using a vegetable peeler, remove the orange peel in long strips, avoiding the bitter white pith. Slice into thin strips and rinse several times to reduce bitterness.
  • In a small saucepan, bring the sugar and water to a boil. Add the orange and carrot strips, reduce heat to low, and simmer for 15 minutes. Drain and set aside.

Cook the Onion, Nuts & Dried Fruit

  • In a large pan, heat 1 tablespoon butter and 2 tablespoons olive oil over medium heat. Add the sliced onion and cook until caramelized, about 10 minutes, then stir in turmeric.
  • Add the dried apricots, golden raisins, red raisins, cumin, and cardamom. Stir well and cook for 2 minutes.
  • Mix in the candied orange peel and carrots, followed by the almonds and pistachios. Drizzle in 1 tablespoon of saffron water and toss everything together. Remove from heat and set aside.

Assemble & Cook the Rice

  • In a large, heavy-bottomed pot, melt the remaining 2 tablespoons of butter and olive oil over medium heat.
  • In a small bowl, mix ¼ cup of the cooked rice with the yogurt and 1 tablespoon saffron water. Spread this mixture evenly on the bottom of the pot—this will form the crispy tahdig.
  • Begin layering: Add ⅓ of the remaining rice, followed by ⅓ of the fruit and nut mixture. Repeat until everything is used, shaping the rice into a pyramid.
  • Using the handle of a wooden spoon, poke holes throughout the rice to allow steam to escape. Drizzle the remaining saffron water over the top.
  • Wrap the lid in a clean kitchen towel, place it tightly on the pot, and cook over low heat for 28-30 minutes. The towel will absorb excess moisture, ensuring a crispy bottom.

Serve & Enjoy

  • Gently scoop the rice and fruit mixture onto a platter.
  • Use a flexible spatula to remove the tahdig (crispy rice) from the bottom of the pot and break it into pieces. Serve alongside the jeweled rice and garnish with chopped herbs.

Notes

  • Basmati rice is essential for this dish, it has the right texture and aroma. Other varieties won’t yield the same results.
  • Rinse and soak for the best texture: Washing the rice several times and soaking it for at least 20 minutes removes excess starch, resulting in fluffier, lighter grains.
  • Customize the mix-ins! Try adding dried cherries, currants, dates or fresh pomegranate seeds.
  • Tah-dig tip: Low and slow cooking is key to getting that golden, crispy crust at the bottom. Be patient—it’s worth it!

Nutrition

Calories: 570kcal | Carbohydrates: 86g | Protein: 11g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 52mg | Potassium: 699mg | Fiber: 6g | Sugar: 38g | Vitamin A: 2108IU | Vitamin C: 12mg | Calcium: 105mg | Iron: 2mg

Traditional Bolognese Sauce

· 8 Comments

Rich, hearty, and slow-simmered to perfection, this traditional Bolognese sauce is packed with layers of flavor from ground beef and pork, aromatic vegetables, red wine, and a touch of milk for creaminess. Made low and slow, this sauce is a true labor of love!

Pork and beef bolognese served with tagliatelle pasta.
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About This Recipe

Bolognese, or Ragù alla Bolognese, is a classic Italian meat sauce that originated in Bologna, Italy. Unlike a typical marinara, Bolognese is slow-cooked with a combination of ground meat, tomatoes, wine, and milk, creating a rich and velvety sauce.

The milk is a key ingredient, adding a subtle creaminess and helping to tenderize the meat as it simmers. This recipe stays true to tradition with its slow-simmered depth of flavor, making it perfect for pasta, lasagna, or even as a topping for Bolognese pizza.

📋 Ingredients

Ingredients for bolognese sauce including ground pork, ground beef, red wine, milk and vegetables.
  • Mirepoix (Carrots, Celery, Onion, Garlic): This finely chopped blend of vegetables adds a sweet and savory base to the sauce. The smaller the chop, the more they melt into the sauce!
  • Ground Beef & Pork: The combination of these two meats gives the sauce depth and richness. Pork adds a touch of sweetness and fat, while beef brings a robust flavor.
  • Tomato Paste & Crushed Tomatoes: Tomato paste adds concentrated umami and depth, while crushed tomatoes create a hearty, saucy consistency.
  • Milk: A classic addition to traditional Bolognese, milk tenderizes the meat and gives the sauce a velvety texture.
  • Red Wine: Adds depth and complexity. Use a dry red like Chianti or Cabernet Sauvignon. If you prefer not to use wine, substitute with beef broth.
  • Parmesan Rind: As the sauce simmers, the the rind softens, infusing the sauce with a savory, cheesy flavor. Remove it before serving.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Proteins: Swap out the beef and pork for ground chicken or turkey for a lighter version.
  • White Bolognese: Skip the tomatoes entirely and use white wine, and a splash of broth for a creamy, tomato-free variation.
  • Vegetarian Option: Try lentils or finely chopped mushrooms for a plant-based twist.

⏲️ Instructions

Finely chop the onions, carrots and celery in a food processor.

Prepare the Mirepoix: Add the chopped carrots, onion, and celery to a food processor and pulse until very finely chopped.

Saute the chopped vegetables until moisture has evaporated.

Sauté the Vegetables: Heat a large Dutch oven over medium-high heat and add olive oil and butter. Once the butter melts, add the vegetables and cook for 3-5 minutes until softened.

Cook the ground beef and pork with the chopped vegetables.

Add Garlic & Brown the Meat: Stir in the chopped garlic and cook for 1 minute. Add the ground pork and beef, and cook for 8-10 minutes until mostly browned.

Add milk into the bolognese and let the milk reduce and thicken the meat sauce.

Add Spices & Liquids: Add spices and sauté for 30 seconds, add tomato paste and cook for another 30 seconds to 1 minute until it deepens in color. Pour in the milk and reduce for 3-5 minutes. Pour in the red wine and let it reduce for another 2-3 minutes.

Cook the bolognese sauce util thickened and reduced.

Simmer the Sauce: Add crushed tomatoes, Parmesan rind and bay leaves and salt Bring the sauce to a gentle boil, then reduce to a simmer and cover partially with a lid. Simmer for 1-3 hours until thickened.

Pork and beef bolognese served with tagliatelle pasta.

Serve & Garnish: Plate the cooked pasta and sauce and garnish with freshly grated Parmesan cheese.

📍 Recipe Tips

  • Save Your Pasta Water: Before draining your pasta, reserve about 1 cup of the starchy water. It helps loosen the sauce if needed while keeping it silky and cohesive.
  • Toss the Pasta with the Sauce: Instead of just spooning sauce over pasta, toss everything together in the pot. This allows the sauce to cling to every bite!
  • Slow & Low is the Way to Go: Let the sauce simmer for at least an hour—ideally longer, to develop deep, rich flavors.
  • Make it Ahead for Even More Flavor: Bolognese tastes even better the next day! Store it in the fridge overnight and reheat gently on the stovetop.
Bolognese sauce with pork, beef and Parmesan.

Serving Suggestions

Bolognese is best served with a hearty pasta like linguine or tagliatelle, and don't forget the crusty bread to scoop up every last bit of sauce. Start with tomato garlic confit or chopped antipasto salad and for dessert, keep it classic with mini cannoli cups for a sweet finish.

To round out the meal, pour a glass of Chianti or Sangiovese, both perfect matches for the deep flavors of the sauce.

More Delicious Pasta Recipes

Looking for more classic Italian recipes? Try my Eggplant Parmesan  or Vodka Pink Sauce.

Bolognese sauce recipe with pasta and topped with grated Parmesan cheese.
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4.82 from 38 votes

Traditional Bolognese Sauce with Ground Beef and Pork

This rich and hearty Bolognese sauce is slow-simmered with beef, pork, red wine, and milk, creating a deeply flavorful, velvety sauce perfect for pasta.
Prep Time15 minutes
Cook Time3 hours 20 minutes
Total Time3 hours 35 minutes
Course: Main Course
Cuisine: Italian
Keyword: bolognese recipe, bolognese sauce, traditional bolognese recipe
Servings: 8 servings
Calories: 551kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Prepare the Mirepoix: Add the chopped carrots, onion, and celery to a food processor and pulse until very finely chopped.
  • Sauté the Vegetables: Heat a large Dutch oven or pot over medium-high heat and add olive oil and butter. Once the butter melts, add the finely chopped vegetables and cook for 3-5 minutes until softened and slightly translucent.
  • Add Garlic & Brown the Meat: Stir in the chopped garlic and cook for 1 minute until fragrant. Add the ground pork and beef, breaking them up with a spatula. Cook for 8-10 minutes until mostly browned.
  • Toast the Spices & Tomato Paste: Stir in the dried oregano and red pepper flakes, sautéing for 30 seconds. Add the tomato paste and cook for another 30 seconds to 1 minute, stirring, until it deepens in color and caramelizes slightly.
  • Deglaze with Milk & Wine: Make a well in the center of the pot and pour in the milk. Let it simmer and reduce for 3-5 minutes, stirring occasionally to prevent burning. Pour in the red wine and let it reduce for another 2-3 minutes.
  • Simmer the Sauce: Stir in the crushed tomatoes, and nestle in the Parmesan rind and bay leaves and season with salt. Bring the sauce to a gentle boil, then reduce to a low simmer. Cover partially with a lid, leaving a small opening.
  • Slow Cook: Simmer the bolognese for at least 1 hour, stirring occasionally. For the best flavor, let it cook for up to 3 hours, stirring to prevent sticking.
  • Cook the Pasta & Finish the Sauce: Cook the pasta according to package instructions, reserving about 1 cup of the starchy pasta water. Stir some of the sauce into the drained pasta, adding pasta water as needed to loosen the sauce.
  • Serve & Garnish: Plate the pasta and sauce, garnishing with freshly grated Parmesan cheese.

Notes

    • Save Your Pasta Water: Before draining your pasta, reserve about 1 cup of the starchy water. It helps loosen the sauce if needed while keeping it silky and cohesive.
    • Toss the Pasta with the Sauce: Instead of just spooning sauce over pasta, toss everything together in the pot. This allows the sauce to cling to every bite!
    • Slow & Low is the Way to Go: Let the sauce simmer for at least an hour—ideally longer, to develop deep, rich flavors.
    • Make it Ahead for Even More Flavor: Bolognese tastes even better the next day!  Store it in the fridge overnight and reheat gently on the stovetop.
    • Serving Suggestions:  Start with tomato garlic confit or antipasto salad, and finish with mini cannoli cups.

Nutrition

Calories: 551kcal | Carbohydrates: 33g | Protein: 26g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 740mg | Potassium: 904mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3047IU | Vitamin C: 14mg | Calcium: 126mg | Iron: 4mg

Chocolate Matzo Toffee

· 1 Comment

This Chocolate Matzo Toffee is always a crowd favorite! Crisp matzo gets coated in buttery toffee, topped with melted chocolate, and finished with crunchy nuts, flaky sea salt, or your favorite toppings.

Matzo toffee recipe with chocolate, sea salt and topped with toasted coconut and almonds.
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About This Recipe

If you’ve never had Matzo Toffee (aka matzo crack) before, get ready to fall in love! This sweet, salty, and crunchy treat is made with crisp matzo, buttery caramel toffee, and melty chocolate, then finished with a sprinkle of flaky sea salt, toasted nuts or whatever toppings you love. It’s ridiculously easy to make, and the best part? You don’t need a candy thermometer or any fancy techniques. Just melt, bake, spread, and enjoy!

This recipe is especially popular for Passover, but honestly, I make it year-round. It’s great for gifting, snacking, or just keeping a stash in the fridge for when that sweet tooth kicks in!

📋 Ingredients

Ingredients for matzo toffee, including vanilla extract, brown sugar and butter.
  • Matzo: This unleavened cracker is the base of the recipe. It stays crisp even under the toffee and chocolate, making the perfect sweet-and-salty bite. You can use plain, whole wheat, or even gluten-free matzo.
  • Butter & Brown Sugar: These melt together to create a rich, caramel-like toffee that hardens into a perfect sweet-and-salty layer.
  • Vanilla Extract: Enhances the caramel notes in the toffee and rounds out the flavor.
  • Chocolate Chips: I use semisweet chocolate chips, but dark or milk chocolate works too!
  • Chopped Nuts: Adds crunch and a nutty contrast to the sweet toffee. Pecans, almonds, walnuts, or pistachios all work great. Give them a light toast on the stove top for even more flavor.
  • Flaky Sea Salt – A little sprinkle balances the sweetness and enhances all the flavors. My favorite salts are Jacobsen sea salt or Fleur De Sel that have lovely texture.
  • Optional Toppings: Add toasted coconut, toasted sliced almonds, or even rainbow sprinkles for a fun twist!

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

Want to switch things up? Here are some fun ways to make this recipe your own:

  • Try a flavored toffee: Add a pinch of cinnamon, almond extract, or even a splash of bourbon to the toffee mixture.
  • Use different chocolate: Dark, milk, or white chocolate all work! You can also drizzle melted white chocolate on top.
  • Swap the nuts: Try pistachios, hazelnuts, or even crushed pretzels for extra crunch or potato chips for a fun twist.
  • Make it dairy-free: Use dairy-free butter and chocolate to make a vegan-friendly version.

⏲️ Instructions

Combine butter and brown sugar and bring to a boil to make the toffee sauce.

Make the toffee. In a saucepan over medium heat, melt the butter and brown sugar, whisking until smooth and thick, about 3-5 minutes. Stir in the vanilla extract.

Bake the matzo toffee until toffee begins to thicken on the matzo.

Bake the matzo. Pour the toffee over the matzo, spreading it evenly with a spatula. Bake for 10-12 minutes at 350°F, until the toffee is bubbling and caramelized.

While the matzo toffee is still hot, sprinkle chocolate chips on top and spread into an even layer.

Add the chocolate. Remove matzo from oven and immediately scatter chocolate chips on top. Let sit for 1-2 minutes, then spread the melted chocolate evenly.

Sprinkle toppings onto the matzo toffee, such as sea salt, sprinkles, toasted almonds and toasted coconut.

Finish with toppings. Sprinkle chopped nuts, flaky sea salt, and any optional toppings over the melted chocolate. Refrigerate or freeze until the chocolate hardens. Once set, break into pieces and enjoy!

📍 Recipe Tips

  • Use a lined baking sheet. Line your baking sheet with parchment paper for easier cleanup and less sticking.
  • Let the chocolate melt before spreading. After baking, sprinkle the chocolate chips over the hot toffee and let them sit for 1-2 minutes before spreading. This helps them soften and spread more smoothly.
  • Chill for easy breaking. Once topped, place the tray in the freezer for 15-20 minutes to help the chocolate set quickly and make it easier to break into pieces.
  • Storage tips. Matzo Toffee keeps well in an airtight container at room temperature or in the fridge for 3-5 days—though it rarely lasts that long!
Chocolate matzo toffee topped with sea salt, toasted almonds, coconut and sprinkles.

Serving Suggestions

Chocolate Matzo Toffee makes the perfect sweet treat for Passover! Serve it as a light dessert after a meal of Herb and Citrus Roasted Salmon or alongside Roasted Carrots with Pomegranate for a colorful holiday spread. It also pairs well with Roasted Eggplant with Tahini or Matzo and Herbed Stuffed Tomatoes for a mix of sweet and savory flavors. However you serve it, this crispy, chocolatey treat is sure to disappear fast!

More Recipes with Matzo

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

Chocolate matzo toffee topped with sea salt, nuts and coconut.
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5 from 1 vote

Chocolate Matzo Toffee

This Matzo Toffee is always a crowd favorite! Crisp matzo gets coated in buttery toffee, topped with melted chocolate, and finished with crunchy nuts, flaky sea salt, or your favorite toppings.
Prep Time5 minutes
Cook Time20 minutes
Chilling30 minutes
Total Time55 minutes
Course: Dessert, Snack
Cuisine: Jewish
Keyword: chocolate matzo toffee, matzo toffee recipe
Servings: 10 servings
Calories: 523kcal
Author: Samantha Ferraro

Ingredients

  • 4 sheets of matzo
  • 1 cup 2 sticks unsalted butter
  • 1 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 ½ cups semisweet or dark chocolate chips
  • ½ cup chopped nuts such as almonds, pecans, or walnuts
  • 1 teaspoon Flaky sea salt add more, if desired

Optional Toppings:

  • ¼ cup unsweetened shredded coconut toasted
  • ¼ cup sliced almonds toasted
  • 2 tablespoons rainbow sprinkles
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (175°C). Line a baking sheet with foil and place the matzo in a single layer. Set aside.
  • Make the toffee: In a saucepan over medium heat, melt the butter and brown sugar, whisking until smooth and thick, about 3-5 minutes. Stir in the vanilla extract.
  • Bake the matzo: Pour the toffee over the matzo, spreading it evenly with a spatula. Bake for 10-12 minutes, until the toffee is bubbling and caramelized.
  • Add the chocolate: Remove from the oven and immediately scatter the chocolate chips over the hot toffee. Let sit for 1-2 minutes, then spread the melted chocolate evenly.

Prepare optional toppings:

  • Toasted coconut: In a dry skillet over medium heat, toast the shredded coconut, stirring frequently, until lightly golden. Remove immediately.
  • Toasted sliced almonds: In a dry skillet over medium heat, toast the almonds, stirring occasionally, until golden and fragrant. Remove immediately.
  • Finish with toppings: Sprinkle chopped nuts, flaky sea salt, and any optional toppings (toasted coconut, toasted almonds, or rainbow sprinkles) over the melted chocolate.
  • Chill and serve: Refrigerate or freeze for a few minutes until the chocolate hardens. Once set, break into pieces and enjoy!

Notes

  • Use a lined baking sheet. Line our baking sheet with parchment paper for easier cleanup and less sticking.
  • Let the chocolate melt before spreading. After baking, sprinkle the chocolate chips over the hot toffee and let them sit for 1-2 minutes before spreading. This helps them soften and spread more smoothly.
  • Chill for easy breaking. Once topped, place the tray in the freezer for 15-20 minutes to help the chocolate set quickly and make it easier to break into pieces.
  • Storage tips. Matzo Toffee keeps well in an airtight container at room temperature or in the fridge for 3-5 days—though it rarely lasts that long!

Nutrition

Calories: 523kcal | Carbohydrates: 49g | Protein: 5g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 245mg | Potassium: 256mg | Fiber: 4g | Sugar: 34g | Vitamin A: 582IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 3mg

Mediterranean Roasted Eggplant with Tahini

· 30 Comments

If you love bold flavors, this Mediterranean roasted eggplant will be your new favorite recipe! Roasted until irresistibly soft, the eggplant is seasoned with warm spices and finished with creamy tahini, crispy chickpeas, and za’atar for a vibrant, flavor-packed dish!

Mediterranean roasted eggplant with crispy chickpeas, creamy tahini, za'atar and lemon.
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About This Recipe

This Mediterranean roasted eggplant with tahini is packed with bold flavors, warm spices and incredible textures. The roasted eggplant becomes irresistibly soft, while the lemon slices char and caramelize for a bright, tangy bite. Crispy chickpeas add crunch, roasted beets bring a touch of sweetness and a generous drizzle of creamy tahini sauce ties everything together.

Inspired by baba ghanoush, this mediterranean eggplant dish layers cumin, coriander, sumac, and za’atar for a deep, earthy warmth. Completely vegan and effortless, everything roasts at the same temp, making it as easy as it is flavorful. Serve it as a stunning main or pair it with Mediterranean yellow rice, either way, its bold flavors and pops of color make this a true showstopper!

📋 Ingredients

Ingredients for Mediterranean roasted eggplant with tahini, chickpeas and warm spices.
  • Eggplant – Look for firm, glossy eggplants with smooth skin and no soft spots. Smaller eggplants tend to be less bitter and have fewer seeds.
  • Lemon – Thinly sliced lemons roast alongside the eggplant, caramelizing for a bright, tangy bite.
  • Chickpeas – Use canned or cooked chickpeas, but be sure to dry them well before roasting for maximum crispiness.
  • Tahini – A creamy sesame paste that ties everything together. For the best flavor, use a high-quality tahini that’s smooth and pourable. Here’s my go-to tahini sauce recipe!
  • Beets – Roast your own for the sweetest, most flavorful result! Simply wrap whole beets in foil and roast until fork-tender, then peel and cube.
  • Mediterranean Spices – Warm, earthy spices like cumin, coriander, sumac, and za’atar add layers of bold flavor. Learn more about Mediterranean spices here!

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Other Toppings: Add a sprinkle of pomegranate seeds or drizzle of pomegranate molasses for a sweet-tart contrast. Take inspiration from Turkish style eggplant dip and add roasted peppers.
  • Different Herbs: Use different herbs to garnish, such as cilantro or mint.
  • Tahini Sauce: Customize your tahini sauce with different flavors, like lemon herb tahini for a fresh, zesty twist or avocado tahini for extra creaminess.

⏲️ Instructions

Cut slits into the flesh of the eggplant.

Prep the eggplant. Place eggplant halves cut-side up. Using a knife, cut diagonal slits into the flesh, being careful not to pierce the skin.

Brush olive oil onto the eggplant and season with cumin, coriander and top with lemon slices.

Season and roast the eggplant. Brush eggplant with olive oil, season with cumin, coriander, and salt and top with lemon slices. Roast for 40-45 minutes until the eggplant is very soft.

Season chickpeas with olive oil, paprika and cumin and roast at 425 degrees Fahrenheit for 20 minutes until crispy.

Roast the chickpeas. On a baking sheet, toss chickpeas with olive oil, cumin, paprika, salt, and pepper. Roast at 425°F for 20-25 minutes, shaking the pan halfway through, until crispy.

Serve the roasted eggplant on a platter and garnish with za'atar, sumac, tahini and roasted chickpeas.

Assemble and serve. Drizzle tahini sauce over the roasted eggplant and top with crispy chickpeas, roasted beets (if using), za’atar, sumac, olive oil drizzle and chopped parsley.

📍 Recipe Tips

  • Test the eggplant for doneness. It should be completely soft when pierced with a fork.
  • Roast everything at 425°F: Chickpeas take about 25 minutes, while eggplant needs 40-45 minutes for the best texture.
  • Roasted Beets: If using large raw beets, cut them in half and wrap them in foil, then roast at 425°F until a knife slides in easily. Once cool, peel and chop into cubes for the perfect sweet contrast to the savory eggplant.
  • Tahini Sauce Tips: If your tahini sauce thickens in the fridge, whisk in a bit of water to thin it out. Store in an airtight container (like a mason jar) for up to 5 days.
Mediterranean roasted eggplant is seasoned with warm spices and garnished with tahink, chickpeas and lemon.

Serving Suggestions

This Mediterranean roasted eggplant pairs beautifully with a variety of bold and vibrant sides. Drizzle Zhoug sauce over the top for a spicy, herby kick, or sumac onions for a tangy crunch.

For a bright and refreshing side, pair it with Israeli chopped salad. If you’re making it a full meal, Persian jeweled rice adds stunning color and flavor.

More Eggplant Recipes to Try

Mediterranean roasted eggplant with creamy tahini, za'atar and crispy chickpeas.
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4.91 from 21 votes

Mediterranean Roasted Eggplant with Tahini and Chickpeas

This Mediterranean roasted eggplant is a vibrant, flavor-packed vegan dish with spiced eggplant, bright lemon, crispy chickpeas, and a creamy tahini drizzle.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: Mediterranean roasted eggplant recipe, roasted eggplant with tahini
Servings: 4 servings
Calories: 399kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

For the Eggplant

  • 2 large eggplants cut in half lengthwise (or quarters if very large)
  • 2-3 tablespoons olive oil
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon kosher salt
  • 1 lemon very thinly sliced

For the Roasted Chickpeas

For the Tahini Sauce

Optional: Roasted Beets

  • 2 medium beets cooked and cubed (see roasting instructions below)

Additional Toppings

US Customary - Metric

Instructions

Roast the Eggplant

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Place eggplant halves cut-side up. Using a knife, cut diagonal slits into the flesh, being careful not to pierce the skin.
  • Brush with olive oil, then season with cumin, coriander, and salt. Top with thin lemon slices.
  • Roast for 40-45 minutes until the eggplant is very soft and a fork easily pierces through.

Roast the Chickpeas

  • On a separate baking sheet, toss chickpeas with olive oil, cumin, paprika, salt, and pepper.
  • Roast at 425°F for 20-25 minutes, shaking the pan halfway through, until crispy.

(Optional) Roast the Beets

  • If using fresh beets, preheat oven to 400°F.
  • Wrap whole beets in foil and place them on a baking sheet.
  • Roast for 45-60 minutes, depending on size, until a knife easily pierces through.
  • Let cool, then peel and cut into cubes.

Make the Tahini Sauce

  • In a bowl or food processor, whisk together tahini, lemon juice, coriander, cumin, and salt.
  • Slowly add water, one tablespoon at a time, until the sauce reaches a smooth, spoonable consistency (similar to honey).

Assemble & Serve

  • Spoon tahini sauce over the roasted eggplant.
  • Top with crispy chickpeas, cubed roasted beets (if using), za’atar, sumac, and chopped parsley.
  • Drizzle with additional olive oil and serve warm.

Notes

    • Test the eggplant for doneness. It should be completely soft when pierced with a fork.
    • Roast everything at 425°F: Chickpeas take about 25 minutes, while eggplant needs 40-45 minutes for the best texture.
    • Tahini Sauce Tips: If your tahini sauce thickens in the fridge, whisk in a bit of water to thin it out. Store in an airtight container (like a mason jar) for up to 5 days.
    • Serving Suggestions:  Drizzle Zhoug sauce over the top for a spicy, herby kick, or add a spoonful of sumac onions for a tangy contrast. Serve alongside  Israeli chopped salad and if you’re looking to make this a full meal, Persian jeweled rice is a stunning choice!

Nutrition

Calories: 399kcal | Carbohydrates: 35g | Protein: 10g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Sodium: 629mg | Potassium: 914mg | Fiber: 13g | Sugar: 14g | Vitamin A: 381IU | Vitamin C: 25mg | Calcium: 89mg | Iron: 4mg

Slow Cooker Brisket with Red Wine and Onions

· 10 Comments

This slow cooker brisket with red wine is a tender, flavorful take on classic Jewish-style brisket. It’s slow-cooked in a rich, tangy tomato sauce until the meat is perfectly tender and the onions melt into the sauce.

Slow cooker brisket with red wine and onions.
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About This Recipe

This slow cooker brisket is my take on the classic Jewish-style brisket many of us grew up with, where Heinz chili sauce and Lipton onion soup mix were pantry staples.

But instead of relying on store-bought mixes, I broke those flavors down using pantry staples like paprika, dried onion, and a sweet tomato sauce with red wine to bring all those big flavors together. As the brisket slow cooks, the onions melt into the sauce, creating a thick, deeply savory and slightly tangy glaze that only gets better with time.

This slow cooker brisket is perfect to serve as a main course for Passover or Hanukkah, pairing beautifully with Roasted Carrots with Pomegranate or other Passover recipes. Serve it with my Mom’s Potato Latkes for the ultimate holiday pairing!

Ingredients

Ingredients for slow cooker brisket with red wine, onions, tomato sauce and spices.
  • Brisket (Flat Cut) – A leaner cut that slices beautifully after slow cooking. If using the point cut, expect a richer texture with more marbling.
  • Onions – As they cook, they break down and naturally thicken the sauce. Slicing them thinly ensures even cooking.
  • Red Wine – Adds depth and richness. Use a dry red like Cabernet or Merlot, or substitute with extra beef broth for an alcohol-free version.
  • Tomato Sauce & Paste – Creates a sweet, tangy base while helping the sauce thicken and develop deeper flavor.
  • Apple Cider Vinegar – Balances the sweetness with a bit of acidity, giving the sauce its signature sweet-and-sour taste.
  • Brown Sugar – Rounds out the acidity from the tomatoes and vinegar.
  • Dried Onion Flakes & Paprika – A homemade nod to the classic Lipton onion soup mix, adding layers of savory, smoky flavor.
  • Worcestershire Sauce – A punch of umami that deepens the sauce and complements the beef.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Brisket Cuts: This recipe uses the flat cut, which slices neatly and benefits from slow cooking. The point cut has more marbling and can be used for extra richness but may shred more than slice.
  • Heat Level: Add more red pepper flakes or a dash of cayenne for extra spice.
  • Wine Substitute: Swap red wine for beef broth for an alcohol-free version.
  • Classic Shortcut: For a more traditional approach, replace the sauce ingredients with 1 bottle of Heinz chili sauce and 1 packet of Lipton onion soup mix mixed with beef broth.

⏲️ Instructions

Season the brisket with salt and pepper on all sides.

Season the Brisket. Dry the brisket with paper towels and season with salt and pepper on all sides.

Mix the tomato sauce with the spices, brown sugar and apple cider vinegar.

Make the Sauce. In a bowl, add the tomato sauce, apple cider vinegar, brown sugar, spices and Worcestershire and mix well.

Layer the seasoned brisket on top of sliced onions in the slow cooker.

Layer the Brisket. Line the bottom of the slow cooker with half of the sliced onions, then place the seasoned brisket on top.

Layer the sliced onions on top of the brisket in the slow cooker.

Pour the Sauce. Pour the sauce over the brisket and layer the other half of the sliced onions.

Cooked slow cooker brisket in a sweet and sour tomato sauce.

Cook the Brisket. Cook the brisket on low for 7-8 hours or on high for 5-6 hours. Once it's ready, a fork should slide in and out with little resistance

Slice the slow cooked brisket.

Slice Brisket and Serve. Once done, remove the brisket from the sauce and slice into ½ inch slices. Serve with the red wine sauce and onions and garnish with parsley.

📍 Recipe Tips

  • Skim the Fat: Towards the end of cooking, use a spoon to remove excess fat from the surface of the sauce for a cleaner, richer flavor.
  • Reheating Tip: If not serving right away, place the sliced brisket back into the sauce to keep it moist and flavorful.
  • Check for Doneness: The brisket is ready when a fork slides in and out easily. If it still feels tough, let it cook longer until fully tender.
Red wine slow cooker brisket with onions.

Serving Suggestions

This slow cooker brisket is a perfect centerpiece for Passover, pairing beautifully with vibrant sides like Roasted Kabocha Squash with Pomegranate and Tahini or a warm bowl of Lemon Saffron Matzo Ball Soup to start the meal. For a classic pairing, serve it alongside mashed potatoes or a simply roasted vegetables. If you have leftovers, shred the brisket for Brisket Tacos for an unexpected but delicious post-holiday meal.

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.

Slow cooker brisket recipe in a sweet and sour tomato sauce.
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4.68 from 28 votes

Slow Cooker Brisket with Red Wine and Onions

This slow cooker brisket with red wine is a tender, flavorful take on classic Jewish-style brisket. It’s slow-cooked in a rich, tangy tomato sauce until the meat is perfectly tender and the onions melt into the sauce.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Main Course
Cuisine: Jewish
Keyword: brisket with onions, brisket with red wine, slow cooker brisket, slow cooker jewish brisket
Servings: 6 servings
Calories: 457kcal
Author: Samantha Ferraro
Cost: $20

Equipment

Ingredients

Brisket

Sauce

To Thicken Sauce

US Customary - Metric

Instructions

  • Season the brisket. Pat the brisket dry with paper towels and season generously with salt and pepper on all sides.
  • Layer the onions and brisket. Place half of the sliced onions in the bottom of the slow cooker, then set the brisket on top.
  • Make the sauce. In a bowl, whisk together the beef stock, tomato sauce, red wine, apple cider vinegar, tomato paste, brown sugar, dried onion flakes, Worcestershire sauce, garlic powder, paprika, and red pepper flakes (if using).
  • Cook the brisket. Pour the sauce over the brisket, then top with the remaining onions. Cover and cook on low for 7-8 hours or high for 5-6 hours, until the brisket is fork-tender.
  • Skim excess fat. In the last hour of cooking, use a spoon to skim off any excess fat from the sauce.
  • Slice the brisket. Remove the brisket from the slow cooker and transfer it to a cutting board. Let it rest for a few minutes, then slice against the grain into ½-inch thick slices.
  • Thicken the sauce. (optional) In a small bowl, mix 1 tablespoon cornstarch with 1-2 tablespoons water until smooth. Stir it into the sauce in the slow cooker and let it cook for a few more minutes until slightly thickened.
  • Serve. Place the sliced brisket back into the sauce to keep warm, or serve immediately, spooning the sauce and onions over the top. Garnish with chopped parsley.

Notes

    • Skim the fat: Towards the end of cooking, use a spoon to remove excess fat from the surface of the sauce for a cleaner, richer flavor.
    • Reheating tip: If not serving right away, place the sliced brisket back into the sauce to keep it moist and flavorful.
    • Check for doneness: The brisket is ready when a fork slides in and out easily. If it still feels tough, let it cook longer until fully tender.
    • Classic Shortcut: For a more traditional approach, replace the sauce ingredients with 1 bottle of Heinz chili sauce and 1 packet of Lipton onion soup mix mixed with beef broth.
  •  
  •  

Nutrition

Calories: 457kcal | Carbohydrates: 20g | Protein: 50g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 1413mg | Potassium: 1276mg | Fiber: 2g | Sugar: 12g | Vitamin A: 683IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 6mg

Milanesa Napolitana (Argentinian Fried Beef Cutlets)

· 1 Comment

Crispy, golden breaded beef cutlets topped with marinara, prosciutto, and melty mozzarella, Milanesa Napolitana is Argentina’s answer to chicken parmesan, and it’s absolutely delicious!

Beef milanesa napolitana topped with prosciutto, mozzarella and pesto.
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About This Recipe

Milanesa Napolitana is a beloved dish in Argentina, featuring a crispy, breaded beef cutlet topped with marinara, ham (or prosciutto), and melted cheese, then finished under the broiler for the perfect bubbly, golden top. The name "Milanesa" comes from its Italian roots—brought over by Italian immigrants—and is similar to the cotoletta alla milanese, a breaded veal cutlet from Milan. Over time, it evolved in Argentina, where beef is king, and Milanesa Napolitana became a popular variation.

You’ll find many versions of this dish across Argentina, from home kitchens to steakhouses, often served with French fries, mashed potatoes, or a simple salad. My take uses a final topping of Argentinian pesto as a fresh, herby finishing touch.

📋 Ingredients

Ingredients for milanesa napolitana, including panko breadcrumbs, sliced beef chuck, marinara sauce and mozzarella.
  • Chuck Roast: A flavorful, well-marbled cut that becomes tender when pounded thin and holds up well to frying and toppings.
  • Egg Marinade: Whisking eggs with chopped garlic and fresh parsley creates a flavorful marinade that helps the breadcrumb coating adhere but also infuses the beef with delicious flavor.
  • Panko Breadcrumbs: Creates a light, crispy crust. You can also use regular breadcrumbs for a finer texture.
  • Neutral Oil: Use a high-heat oil, such as avocado oil or vegetable oil that can handle multiple batches of shallow frying.
  • Marinara Sauce: Use your favorite store-bought or homemade sauce.
  • Prosciutto: Traditionally, Milanesa Napolitana is layered with thin slices of deli ham, but prosciutto adds a delicious slightly salty layer that pairs beautifully with the cheese and marinara.
  • Mozzarella Cheese: Melts beautifully under the broiler, giving the dish its signature gooey, cheesy topping.
  • Pesto (optional, for finishing): Use a homemade basil pesto or this delicious premade Argentinian pesto for an herby, garlicky kick that brings everything together.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Meat Options: Traditionally, this dish is made with beef, but you can also use chicken, pork, or veal.
  • Cheese: Mozzarella is classic, but provolone or fontina would also be delicious.
  • Toppings: Swap prosciutto for sliced deli ham, or even a slice of roasted red pepper for a vegetarian twist.

⏲️ Instructions

Marinate the pounded steaks in an egg mixture seasoned with garlic and parsley.

Marinate the Steak: In a shallow dish, whisk together eggs, garlic, and parsley. Add the steak and marinate for at least 10 minutes.

Press the beef cutlet into panko breadcrumbs, evenly coating on both sides.

Bread the Cutlets: Remove steaks from the egg mixture, allowing excess to drip off, then press into Panko breadcrumbs, coating both sides well.

Fry the beef milanesa in batches for 2-3 minutes per side until golden brown.

Fry the Cutlets: Heat about ½ inch of oil in a skillet over medium-high heat. Fry each cutlet for 2-3 minutes per side, until golden brown and crisp.

Transfer the fried beef milanesa onto a wire rack placed over a baking sheet, to drain excess oil.

Drain Cutlets: Transfer the beef cutlets to a wire rack-lined baking sheet to drain.

Spread marinara onto the fried beef cutlet and top with prosciutto and mozzarella.

Assemble: Arrange the cutlets on a smaller baking sheet and top each with marinara sauce, slice of prosciutto, and mozzarella.

Spread pesto on top of beef milanesa and serve with mashed potatoes.

Broil and Serve: Place the milanesa under the broiler for 2-3 minutes, until the cheese is melted. Garnish with pesto and serve with mashed potatoes or your favorite side.

    📍 Recipe Tips

    • Pound the Beef: Use a meat mallet (or rolling pin) to pound the steaks to about ¼ inch thick. This tenderizes the beef and ensures even cooking.
    • Fry in batches: Avoid overcrowding the pan and fry 1-2 cutlets at a time, which helps keep the coating crispy and the oil hot.
    • Bread the steaks ahead of time: After coating the beef in breadcrumbs, place them on a baking sheet in a single layer, cover, and refrigerate for up to 24 hours before frying. This helps the coating adhere better and saves time when cooking.
    • Reheat for best texture: To keep the cutlet crispy, reheat in an oven at 375°F for 10-12 minutes or in an air fryer at 350°F for 5-7 minutes until warmed through.
    Beef milanesa napolitana are fried beef cutlets layered with marinara, mozzarella and ham, or prosciutto.

    Serving Suggestions

    Milanesa Napolitana is traditionally served with potatoes. Try pairing it with creamy mashed potatoes, a bright lemon rice pilaf, or a fresh arugula salad for balance.

    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.

    Milanesa napolitana served with creamy mashed potatoes.
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    5 from 1 vote

    Milanesa Napolitana (Argentinian Fried Beef Cutlets)

    Crispy, breaded beef cutlets topped with marinara, prosciutto, and melty mozzarella, Milanesa Napolitana is a classic Argentinian dish with Italian roots.
    Prep Time20 minutes
    Cook Time25 minutes
    Total Time45 minutes
    Course: Main
    Cuisine: Argentinian, Italian
    Keyword: beef milanesa, beef milanesa napolitana, milanesa napolitana
    Servings: 6 servings
    Calories: 599kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    • 1 ½ pounds chuck roast sliced into 6 steaks
    • 4 eggs
    • 4 cloves garlic finely chopped
    • ¼ cup finely chopped Italian parsley plus more for garnish
    • 2 cups Panko breadcrumbs
    • Neutral oil for frying
    • ¾ cup marinara sauce 2 tablespoons per cutlet
    • 6 slices prosciutto
    • 12 ounces mozzarella sliced (about 2 ounces per cutlet)
    • 6 tablespoons pesto
    US Customary - Metric

    Instructions

    • Prep the Meat: Place each steak between two sheets of plastic wrap and pound with a meat mallet until about ¼ inch thick.
    • Marinate the Steak: In a shallow dish, whisk together eggs, garlic, and parsley. Add the steaks, ensuring they are fully coated. Cover and marinate for at least 10 minutes (or up to 2 hours in the fridge).
    • Bread the Cutlets: Remove steaks from the egg mixture, allowing excess to drip off, then press into Panko breadcrumbs, coating both sides well.
    • Fry the Cutlets: Heat about ½ inch of oil in a skillet over medium-high heat. Fry each cutlet for 2-3 minutes per side, until golden brown and crisp. Transfer to a wire rack-lined baking sheet to drain.
    • Assemble & Broil: Preheat the broiler. Arrange the cutlets on a smaller baking sheet and top each with 2 tablespoons of marinara sauce, 1 slice of prosciutto, and 2 ounces of mozzarella.
    • Broil for 2-3 minutes, until the cheese is melted and bubbly.
    • Finish & Serve: Top each cutlet with 1 tablespoon of pesto and garnish with chopped parsley. Serve hot, with mashed potatoes or your favorite side.

    Notes

    • Pound the Beef: Use a meat mallet (or rolling pin) to pound the steaks to about ¼ inch thick. This tenderizes the beef and ensures even cooking.
    • Fry in batches: Avoid overcrowding the pan and fry 1-2 cutlets at a time, which helps keep the coating crispy and the oil hot.
    • Bread the steaks ahead of time: After coating the beef in breadcrumbs, place them on a baking sheet in a single layer, cover, and refrigerate for up to 24 hours before frying. This helps the coating adhere better and saves time when cooking.
    • Reheat for best texture: To keep the cutlet crispy, reheat in an oven at 375°F for 10-12 minutes or in an air fryer at 350°F for 5-7 minutes until warmed through.

    Nutrition

    Calories: 599kcal | Carbohydrates: 20g | Protein: 43g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 977mg | Potassium: 642mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1416IU | Vitamin C: 9mg | Calcium: 398mg | Iron: 5mg

    Mediterranean Crispy Rice Salad

    · 3 Comments

    This Mediterranean crispy rice salad is packed with flavors and textures! Warmly spiced roasted cauliflower, crunchy chickpeas, and crispy rice come together with a creamy tahini dressing for a vibrant and satisfying dish.

    This Mediterranean crispy rice salad has roasted cauliflower, roasted chickpeas, dates, feta and creamy tahini dressing.
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    About This Recipe

    This Mediterranean crispy rice salad transforms leftover rice into something irresistibly crisp and full of texture! It’s not your typical salad, with layers of crispy roasted chickpeas, warmly spiced cauliflower that turns golden and crunchy in the oven.

    Creamy feta and quick-pickled onions are layered in and everything is drizzled with a silky and slightly sweet tahini dressing that balances all the bold flavors. With layers of savory, sweet, tangy, and creamy elements, this crispy rice salad may have a few components, but it's anything but boring!

    📋 Ingredients

    Ingredients for Mediterranean crispy rice salad with chickpeas, tahini and cauliflower.
    • Cauliflower: Cut the cauliflower florets into 1 inch pieces that are all roughly the same size, for even cooking and good caramelization.
    • Harissa Paste: A spicy pepper paste with North African origins. Harissa can often be found in grocery stores and online. My personal favorite is made by Mina. If you don't like spicy, try the mild harissa paste which has the same great flavor, but no heat.
    • Chickpeas: Pat them dry before roasting to ensure they turn out extra crunchy.
    • Rice: A perfect way to repurpose leftover rice. If harissa isn't available, you could make yellow Mediterranean rice that's flavored with garlic and turmeric.
    • Quick-Pickled Onions: Soak thinly sliced red onions in lime juice with a hint of honey for at least an hour to achieve a tangy-sweet balance. For an extra twist, try topping with sumac onions.
    • Tahini Dressing: When making a tahini dressing, slowly whisk in the water. It will thicken at first then become smooth and pourable.
    • Additional Toppings: Crumbled feta, chopped dates, toasted almonds, and fresh herbs not only add richness and crunch but also elevate the salad’s complexity.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Different Vegetables: Add roasted bell peppers, zucchini or roasted carrots for added crunch. Add massaged kale or arugula just before serving.
    • Vegan Version: Omit the feta or swap out with dairy-free feta and replace the honey with maple syrup or date syrup.
    • Other Nut and Seed Options: Substitute the almonds or add toasted pine nuts or chopped walnuts. If nuts aren't an option, add sunflower seeds or pepitas for extra crunch.
    • Other Additions: Add pomegranate seeds or golden raisins for a little extra sweetness.

    ⏲️ Instructions

    Spread out the cooked rice onto a parchment lined baking sheet into an even layer.

    Prep the Rice: Mix cooked rice with harissa sauce and spread in an even layer on a parchment-lined baking sheet.

    Cook the cooked rice until the edges get crispy and slightly charred.

    Cook the Crispy Rice: Roast the rice for 40-45 minutes, turning the pan halfway through, until crispy. Let cool slightly and break into small pieces.

    Season chickpeas with cumin, coriander and salt and drizzle with olive oil and roast at 400 degrees Fahrenheit for 25 minutes until crispy.

    Roast the Chickpeas: Toss chickpeas with coriander, cumin, olive oil, and salt. Spread on a baking sheet and roast for 25 minutes, shaking the pan halfway through, until crispy.

    Season cauliflower florets with cumin, coriander, turmeric, salt and drizzle with olive oil and roast at 400°F for 40 minutes.

    Roast the Cauliflower: Toss cauliflower florets with coriander, turmeric, cumin, olive oil, and salt. Spread on a baking sheet and roast for 40 minutes, flipping halfway through, until golden and tender.

    Garnish the crispy rice salad with fresh herbs and toss to combine.

    Assemble the Salad: In a large bowl, combine roasted cauliflower, roasted chickpeas, crispy rice, chopped dates, toasted almonds, crumbled feta, and pickled onions. Sprinkle with cilantro and parsley.

    Drizzle tahini dressing over the Mediterranean crispy rice salad.

    Add Tahini Dressing: Drizzle with half of the tahini dressing and gently toss to combine. Add more dressing if desired.

    📍 Recipe Tips

    • Use Cooked and Cooled Rice – For the crispiest rice, use leftover rice that has been fully cooled. Freshly cooked rice has too much moisture and won’t crisp up as well.
    • Spread Rice in an Even Layer – When baking, make sure to spread the rice in a thin, even layer on the sheet pan. This helps maximize contact with the heat and ensures every bite gets golden and crispy.
    • Dry the Chickpeas – Pat the chickpeas completely dry before roasting. This helps them crisp up instead of steaming in the oven.
    • Roast Everything at the Same Temperature – The cauliflower, chickpeas, and rice all roast at 400°F, making it easy to cook everything together. However, check halfway through and remove anything that’s done early to prevent burning.
    • Assemble Just Before Serving – For the best texture, wait to add the pickled onions, tahini dressing, feta, and fresh herbs until just before serving. This keeps everything fresh and prevents the salad from becoming soggy.
    Mediterranean crispy rice salad with chickpeas and feta.

    Serving Suggestions

    This crispy rice salad is hearty enough to be served as a vegetarian main dish or as a side with herb crusted salmon or chicken shawarma skewers. For extra zing, top with a handful of fresh arugula or a dollop of spicy zhoug sauce.

    More Heart Salad Recipes

    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 crispy rice salad with feta, cauliflower and tahini dressing.
    Print Recipe
    5 from 3 votes

    Mediterranean Crispy Rice Salad with Tahini Dressing

    This Mediterranean inspired crispy rice salad is full of textures and bold flavors with roasted cauliflower, crispy chickpeas and a creamy tahini dressing.
    Prep Time20 minutes
    Cook Time40 minutes
    Total Time1 hour
    Course: Main, Salad, Side Dish
    Cuisine: Mediterranean
    Keyword: crispy rice salad, Mediterranean crispy rice salad, Mediterranean rice salad
    Servings: 4 servings
    Calories: 618kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    For the Roasted Cauliflower:

    For the Roasted Chickpeas:

    For the Crispy Rice:

    For the Pickled Onions:

    For the Tahini Dressing:

    Additional Ingredients:

    • 4 ounces feta roughly crumbled
    • 4-5 pitted dates chopped into small pieces
    • ½ cup sliced almonds toasted
    • 2 tablespoons cilantro leaves finely chopped
    • 2 tablespoons parsley leaves finely chopped
    US Customary - Metric

    Instructions

    • Preheat the oven to 400°F (200°C).
    • Roast the Cauliflower: Toss cauliflower florets with coriander, turmeric, cumin, olive oil, and salt. Spread on a baking sheet and roast for 40 minutes, flipping halfway through, until golden and tender.
    • Make the Crispy Rice: Mix cooked rice with harissa sauce and spread in an even layer on a parchment-lined baking sheet. Roast for 40-45 minutes, turning the pan halfway through, until crispy. Let cool slightly and break into small pieces.
    • Roast the Chickpeas: Toss chickpeas with coriander, cumin, olive oil, and salt. Spread on a baking sheet and roast for 25 minutes, shaking the pan halfway through, until crispy.
    • Pickle the Onions: Whisk lime juice and honey in a small bowl. Add sliced onions, ensuring they are submerged, and let sit for at least 1 hour.
    • Prepare the Tahini Dressing: Whisk tahini, water, honey, and lemon juice in a bowl until smooth and is the consistency of honey.
    • Assemble the Salad: In a large bowl, combine roasted cauliflower, roasted chickpeas, crispy rice, chopped dates, toasted almonds, crumbled feta, and pickled onions. Sprinkle with cilantro and parsley. Drizzle with half of the tahini dressing and gently toss to combine. Add more dressing if desired. Serve immediately.

    Notes

    • Use Cooked and Cooled Rice – For the crispiest rice, use leftover rice that has been fully cooled. Freshly cooked rice has too much moisture and won’t crisp up as well.
    • Spread Rice in an Even Layer – When baking, make sure to spread the rice in a thin, even layer on the sheet pan. This helps maximize contact with the heat and ensures every bite gets golden and crispy.
    • Dry the Chickpeas – Pat the chickpeas completely dry before roasting. This helps them crisp up instead of steaming in the oven.
    • Roast Everything at the Same Temperature – The cauliflower, chickpeas, and rice all roast at 400°F, making it easy to cook everything together. However, check halfway through and remove anything that’s done early to prevent burning.
    • Assemble Just Before Serving – For the best texture, wait to add the pickled onions, tahini dressing, feta, and fresh herbs until just before serving. This keeps everything fresh and prevents the salad from becoming soggy.

    Nutrition

    Calories: 618kcal | Carbohydrates: 58g | Protein: 21g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 1272mg | Potassium: 1038mg | Fiber: 12g | Sugar: 15g | Vitamin A: 429IU | Vitamin C: 90mg | Calcium: 318mg | Iron: 5mg

    Amaretto Tiramisu

    · 5 Comments

    This Amaretto Tiramisu takes the classic Italian dessert to the next level with a splash of almond liqueur for a rich, nutty depth of flavor. Layers of espresso-soaked ladyfingers and velvety mascarpone cream come together for a decadent, make-ahead dessert that’s perfect for any occasion!

    Amaretto tiramisu with coffee liqueur soaked ladyfingers.
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    About This Recipe

    Amaretto tiramisu is a decadent twist on the classic tiramisu recipe, featuring layers of ladyfingers soaked in bold espresso and Kahlua, with the addition of smooth, nutty Amaretto.

    The almond liqueur adds a subtle warmth that perfectly balances the rich mascarpone cream, creating a creamy, indulgent dessert. Tiramisu has endless variations—some use cognac or rum, but adding Amaretto takes this dessert to a whole new level. Whether you're serving it for a special occasion or simply treating yourself, this is the recipe that belongs in your repertoire.

    And if you’re looking for an easier tiramisu recipe, try my Tiramisu Truffles! They have all the classic flavors you love, with a fraction of the work.

    📋 Ingredients

    Ingredients for amaretto tiramisu including coffee liqueur, egg yolks, amaretto liqueur and ladyfingers.
    • Large Eggs: Use the freshest ones you can find, the rich yolks make all the difference!
    • Very Strong Coffee or Espresso: Cooled. This is a great way to use up leftover morning coffee.
    • Amaretto: Almond liqueur—I use Disaronno for its smooth, nutty flavor.
    • Vanilla Extract and Almond Extract: The almond extract enhances the amaretto, and a little goes a long way! You can also use all vanilla extract if that’s what you have.
    • Mascarpone: An Italian-style cream cheese that’s softer and richer than regular block cream cheese. Most grocery stores carry it, and it’s a must for authentic tiramisu.
    • Ladyfingers: One of the most important ingredients! Use firm, dry ladyfingers so they can soak up the coffee mixture without falling apart.
    • Cocoa Powder: A light dusting of unsweetened cocoa powder is the traditional topping—wait until just before serving to keep it from absorbing moisture.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Alcohol-Free Version: Skip the Amaretto and coffee liqueur and add a splash of almond extract for a similar nutty flavor.
    • Egg-Free Tiramisu: If you prefer a version without eggs, check out this recipe for egg-free tiramisu.
    • Stronger Espresso Flavor: Use freshly brewed espresso instead of instant for a bold, authentic taste.

    ⏲️ Instructions

    Whisk egg yolks and sugar over a double boiler until lighter yellow and thickened.

    Prepare the Sabayon: Whisk the egg yolks, sugar, vanilla extract, and almond extract in a heatproof bowl until smooth. Set up a double boiler by bringing a pot of water to a simmer and placing the bowl on top, ensuring the water does not touch the bottom of the bowl.

    Sabayon has gently cooked egg yolks that are whipped with sugar and vanilla extract.

    Cook the Egg Mixture: Whisk constantly for about 10 minutes, until the mixture is slightly thickened and pale yellow. Remove from heat and set aside.

    Whip the mascarpone cheese with amaretto liqueur and coffee liqueur.

    Mix the Mascarpone Filling: In a large bowl, whisk the mascarpone, coffee liqueur, and Amaretto until smooth.

    Whip heavy cream until soft peaks form.

    Whip the Cream: In a separate bowl, whip the heavy cream until soft-medium peaks form (about 3-5 minutes).

    Fold n the whipped heavy cream with the whipped mascarpone and sabayon.

    Combine Mascarpone and Egg Mixture: Slowly drizzle the egg mixture into the mascarpone, whisking until combined. Gently fold in half of the whipped cream.

    Add the sabayon with the whipped heavy cream and whipped mascarpone and fold to combine.

    Fold in the Remaining Whipped Cream: Fold in the rest of the whipped cream until fully incorporated. The mixture will be slightly loose but will firm up as it chills.

    Quickly dip ladyfingers in coffee that is flavored with amaretto and coffee liqueur.

    Dip the Ladyfingers: In a shallow bowl, combine the cooled coffee, coffee liqueur, and Amaretto. Quickly dip each ladyfinger into the coffee mixture (both sides, but don’t soak too long).

    Add the first layer of soaked ladyfingers into a casserole dish.

    Add the First Layer of Ladyfingers: Arrange the dipped ladyfingers in a snug, single layer in a deep casserole dish.

    Spread the first layer of tiramisu cream on top of the soaked ladyfingers.

    Spread the First Layer of Mascarpone: Spread half of the mascarpone mixture evenly over the ladyfingers.

    Add the second layer of soaked ladyfingers on top of the tiramisu cream.

    Add the Second Layer of Ladyfingers: Repeat with a second layer of dipped ladyfingers, breaking up any pieces to fit into open spots.

    Spread the final layer of tiramisu cream on top of the second layer of soaked ladyfingers.

    Finish with Mascarpone and Chill: Spread the remaining mascarpone mixture on top. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

    Dust cocoa powder on top of tiramisu.

    Dust with Cocoa Powder and Serve: Before serving, dust the top with cocoa powder for a classic finish.

    📍 Recipe Tips

    • No raw eggs: Make a sabayon by whisking egg yolks and sugar over a double boiler. This ensures the eggs are cooked for a creamy texture and totally worth the extra step!
    • Dip quickly! Don’t soak the ladyfingers too long—just a quick dip to keep them from getting too soft.
    • Make it ahead. Tiramisu tastes even better after several hours in the fridge, allowing the flavors to meld beautifully.
    • Wait to dust! Hold off on dusting with cocoa powder until after chilling—doing it too soon can cause it to absorb moisture and alter the color and texture.
    • Don’t waste those egg whites! Use them for a soufflé, frittata, or homemade meringue.
    • Storage tip: Tiramisu stays fresh in the fridge for up to 5 days.
    Creamy amaretto tiramisu with layers of lady fingers soaked in coffee and amaretto.

    Serving Suggestions

    Amaretto tiramisu is the perfect way to end an Italian-inspired meal! For a full menu, start with a classic like Chicken Saltimbocca, Shrimp Scampi, or a comforting Seafood Pasta.

    For dessert, serve the tiramisu with espresso or a glass of Amaretto for the ultimate pairing! Add a dollop of whipped cream or toasted sliced almonds for extra texture.

    More Decadent Dessert Recipes

    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 amaretto tiramisu.
    Print Recipe
    4.74 from 26 votes

    Amaretto Tiramisu

    This Amaretto Tiramisu is a creamy, espresso-soaked dessert with a splash of almond liqueur for extra flavor. A decadent, make-ahead treat for any occasion!
    Prep Time25 minutes
    Cook Time10 minutes
    Chilling and Setting8 hours
    Total Time8 hours 35 minutes
    Course: Dessert
    Cuisine: Italian
    Keyword: amaretto tiramisu, tiramisu recipe with amaretto, tiramisu with amaretto
    Servings: 12 servings
    Calories: 453kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    Sabayon (Egg Custard Base)

    • 5 large egg yolks room temperature
    • ¾ cup white sugar
    • 2 teaspoons vanilla extract
    • 1 teaspoon almond extract
    • 16 ounces mascarpone cheese
    • 2 tablespoons coffee liqueur I used Kahlúa
    • 1 tablespoon Amaretto
    • 1 ½ cup heavy whipping cream

    Tiramisu Layers

    • 1 cup strong coffee or espresso cooled
    • 2 tablespoons coffee liqueur Kahlúa
    • 1 tablespoon Amaretto
    • 24 ladyfingers about a 7-ounce package
    • Cocoa powder for dusting
    US Customary - Metric

    Instructions

    Make the Sabayon

    • Whisk the egg yolks, sugar, vanilla extract, and almond extract in a heatproof bowl until smooth.
    • Set up a double boiler by bringing a pot of water to a simmer and placing the bowl on top, making sure the water does not touch the bottom of the bowl.
    • Whisk constantly for about 10 minutes, until the mixture is slightly thickened and pale yellow. Remove from heat and set aside.

    Prepare the Mascarpone Filling

    • In a large bowl, whisk the mascarpone, coffee liqueur, and Amaretto until smooth.
    • Slowly drizzle in the egg mixture, whisking until fully incorporated.
    • In a separate bowl, whip the heavy cream until soft-medium peaks form (about 3-5 minutes).
    • Gently fold half of the whipped cream into the mascarpone mixture, then fold in the rest. The mixture will be slightly loose but will firm up as it chills.

    Assemble the Tiramisu

    • In a shallow bowl, combine the cooled coffee, coffee liqueur, and Amaretto.
    • Quickly dip each ladyfinger into the coffee mixture, both sides, but don’t soak them too long and arrange in a 9x13-inch dish in a snug, single layer.
    • Spread half of the mascarpone mixture over the ladyfingers.
    • Repeat with a second layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top.

    Chill and Serve

    • Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
    • Before serving, dust with cocoa powder for a classic finish.

    Notes

      • No raw eggs: Make a sabayon by whisking egg yolks and sugar over a double boiler. This ensures the eggs are cooked for a creamy texture and totally worth the extra step!
      • Dip quickly! Don’t soak the ladyfingers too long—just a quick dip to keep them from getting too soft.
      • Make it ahead. Tiramisu tastes even better after several hours in the fridge, allowing the flavors to meld beautifully.
      • Wait to dust! Hold off on dusting with cocoa powder until after chilling—doing it too soon can cause it to absorb moisture and alter the color and texture.
      • Don’t waste those egg whites! Use them for a soufflé, frittata, or homemade meringue.
      • Storage tip: Tiramisu stays fresh in the fridge for up to 5 days. 

    Nutrition

    Calories: 453kcal | Carbohydrates: 31g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 201mg | Sodium: 68mg | Potassium: 86mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 1197IU | Vitamin C: 0.2mg | Calcium: 93mg | Iron: 1mg

    Classic Lobster Thermidor Recipe

    · 30 Comments

    Lobster Thermidor is a rich and elegant French dish featuring tender lobster meat in a creamy, Cognac-infused sauce, nestled back into the shell, topped with Gruyere, and baked until golden and bubbling.

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

    [feast_advanced_jump_to]

    About This Recipe

    Lobster Thermidor is the epitome of French decadence that combines tender, succulent lobster meat with a luxurious, Cognac-infused cream sauce. The mixture is then nestled back into the lobster shells, generously topped with nutty Gruyere cheese, and baked until golden and bubbling.

    This updated version remains true to Julia Child’s original vision but simplifies the process without sacrificing any of the rich, buttery flavors. This classic French dish boasts a rich, velvety texture with deep, savory flavors, making it the perfect indulgence for a special occasion.

    If you're looking to explore more classic French recipes, try Julia Child’s Cheese Soufflé or Julia Child’s Sole Meuniere.

    Samantha Ferraro holding live whole lobsters.

    🦞 Where to find Whole Lobsters

    For the best quality lobster, I highly recommend ordering from ShopLobster. Whether you're looking for Maine lobster delivery, fresh lobster tails on sale, or simply want to order lobster online, they provide top-notch seafood directly to your door! Thank you, ShopLobster for providing such beautiful lobsters for this classic recipe!

    📍 Lobster Thermidor Updates

    I originally posted this recipe in 2013 and made sure to follow Julia Child's exact recipe. Over the years, I like to update recipes, give them a facelift and see if they can be easier for the homecook. Here are the updates I've made from Julia's original recipe while still keeping the traditional lobster thermidor.

    1. Lobster stock: While homemade lobster stock is still made (might as well if you have whole lobsters), use any aromatics that you have, such as onions, carrots, and herbs. You can also use a homemade seafood stock or store-bought seafood stock.
    2. One-pan method: Instead of using three separate pans (one to sauté the lobster meat in butter, one to sauté the mushrooms, and one to make the cream sauce), this updated version condenses everything into a single pan, creating a rich, flavorful sauce with less hassle.
    3. No egg tempering: Julia’s original recipe thickens the sauce with egg yolks, but after testing, I found this step unnecessary. The thick béchamel, cheese, heavy cream, and butter provide all the richness needed.

    📋 Ingredients

    Ingredients for lobster thermidor, including Cognac, mushrooms, butter and heavy cream.
    • Lobster: The star of the dish! Whole live lobsters yield the best flavor, but you can also use lobster tails for a simpler approach. Boiling the lobsters ensures tender, juicy meat.
    • Lobster Stock: This homemade stock adds incredible depth. However, you can substitute it with homemade seafood stock or high-quality store-bought seafood stock.
    • Cognac: A classic addition that enhances the sauce with a rich, slightly sweet complexity. Brandy is a great alternative if you don’t have Cognac on hand.
    • Heavy Cream & Butter: These ingredients provide a silky, luxurious texture to the sauce. They replace the need for tempering egg yolks, simplifying the preparation.
    • Gruyere Cheese: Essential for that golden, bubbly topping. Parmesan can also be added for extra depth.
    • Dijon Mustard: This adds a tangy sharpness that balances the richness of the sauce.
    • Mushrooms & Shallots: Sautéed mushrooms and shallots add an earthy, aromatic element to complement the lobster’s sweetness.
    • Fresh Herbs: Thyme and parsley bring brightness and contrast to the dish’s rich flavors.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Lobster Tails Instead of Whole Lobster: If handling whole lobsters feels intimidating, you can use lobster tails instead. They’re easier to prepare and still deliver that rich, buttery flavor.
    • Seafood Stock Alternative: Instead of lobster stock, you can use a homemade seafood stock or a good quality store-bought stock.
    • No Cognac?: If Cognac isn’t available, brandy or sherry make a great substitute with similar depth and warmth.
    • Cheese Variations: While Gruyere is traditional, you can mix in Parmesan or even a bit of Swiss cheese for added complexity.
    • No Mushrooms? You can omit them entirely or replace them with finely diced leeks for a milder, subtly sweet flavor.

    ⏲️ Instructions: How to make Lobster Thermidor

    Steaming the Lobsters

    Add celery, carrots, onion to water for the lobster stock.

    Add Aromatics: Fill a large pot with water, white wine, onion, carrots, celery, parsley, and thyme. Stir to combine.

    Cook the whole lobsters until lobsters are bright red.

    Cook the Lobsters: Add lobsters and cook for 20 minutes, until they turn bright red. Then remove and place on ice. Simmer the stock for 10 minutes, then strain and reserve.

    Prep the Lobster Meat

    Split the cooked lobsters in half and remove the meat and keep the hollowed lobsters shells for stuffing.

    Split the Lobsters: Cut the cooked lobsters in half and remove the meat from the tail and claws. Reserve the shells for later use.

    Chop the cooked lobster meat into ½ to 1 inch pieces.

    Prep the Lobster Meat: Chop up all of the lobster meat into ½ inch pieces.

    Lobster Thermidor Sauce

    Saute the mushrooms in butter until color deepens and mushrooms soften.

    Saute the Mushrooms: Heat a wide skillet over medium heat and add olive oil butter. Sauté the mushrooms until deeply browned, about 9-10 minutes. Add shallot and thyme and cook for another 2 minutes.

    Flambé the sautéed mushrooms with Cognac.

    Deglaze with Cognac: Carefully pour in the Cognac, cooking off the alcohol. For a dramatic effect, carefully ignite the Cognac, allowing the flames to subside naturally. Season with salt and pepper.

    Cook the mushroom sauce until thickened and the sauce coats the back of a spoon.

    Thicken the Sauce: Add butter and let it melt, then stir in flour and cook for 1-2 minutes. Pour in stock and bring to a strong simmer for 3-5 minutes, until thickened. Add the Dijon mustard, cayenne, and Parmesan and stir together.

    Add the cooked lobster to the mushroom cream sauce and stir to combine.

    Add the Lobster: Reduce the heat to low and stir in the heavy cream. Simmer for another 2-3 minutes then add the chopped lobster meat.

    Assemble the Lobster Thermidor

    Fill the lobster shells with the lobster and mushroom mixture.

    Fill the Lobster Shells: Preheat oven to 425°F and place the lobster shells on a baking sheet and divide the mixture between the shells.

    Bake the lobster thermidor until the cheese melts.

    Bake the Lobster Thermidor: Sprinkle Gruyere cheese over the top of each lobster half. Bake for 5-7 minutes, until cheese has melted.

    📍 Recipe Tips

    • Chill the lobsters in the freezer for 30-45 minutes before cooking to numb them, making it more humane to dispatch them.
    • Use a sharp knife to quickly and firmly split the lobster’s head to ensure an instant, humane dispatch.
    • Immediately place the cooked lobsters into an ice bath to stop the cooking process.
    • For a deeper, more concentrated flavor, let the lobster stock reduce slightly before using it in the sauce.
    • To achieve a beautifully browned cheese topping, finish the Lobster Thermidor under the broiler for 2-3 minutes, watching closely.
    Lobster thermidor with mushrooms and Cognac.

    🍽️ What to Serve with Lobster Thermidor

    Lobster Thermidor is rich and indulgent, so it pairs well with light, complementary side dishes. Here are some great options:

    • Crusty French Bread: Perfect for soaking up the creamy sauce.
    • Simple Green Salad: A crisp Caesar salad would be a fantastic addition and helps balance the richness.
    • Garlic Butter Asparagus: Adds a crisp, flavorful contrast.
    • Chilled White Wine: A crisp Chardonnay or Sauvignon Blanc complements the flavors beautifully.

    More Shellfish Recipes

    Lobster thermidor recipe with Gruyere cheese.
    Print Recipe
    4.86 from 47 votes

    Lobster Thermidor Recipe with Cognac

    Lobster thermidor is a decadent French lobster dish featuring tender lobster in a creamy, Cognac-infused sauce and baked to perfection with Gruyere cheese.
    Prep Time30 minutes
    Cook Time1 hour 40 minutes
    Freezing Lobster30 minutes
    Total Time2 hours 40 minutes
    Course: Main Course
    Cuisine: French
    Keyword: lobster thermidor recipe, lobster thermidor sauce, traditional lobster thermidor recipe
    Servings: 4 servings
    Calories: 623kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    Lobster Stock Ingredients

    • 2 cups water
    • 1 cup white wine
    • 1 onion cut in half
    • 2-3 carrots cut in half
    • 2 celery stalks cut in half
    • Small bunch of fresh parsley
    • Small bunch of fresh thyme
    • 4 whole lobsters about 1 ¼-1 ½ pounds each (totaling 5-6 pounds)

    Thermidor Sauce Ingredients

    • Cooked lobster meat
    • 2 tablespoons olive oil
    • 2 tablespoons butter + 4 tablespoons butter separated
    • 1 pint button or cremini mushrooms sliced
    • 1 shallot diced
    • 2 tablespoons fresh thyme leaves roughly chopped
    • ¼ cup Cognac
    • ½ teaspoon Kosher salt
    • Ground black pepper
    • ¼ cup flour
    • 2 cups lobster stock
    • 1 tablespoon Dijon mustard
    • ½ cup grated Parmesan
    • ½ cup cream
    • Pinch of cayenne
    • ½ cup grated Gruyere cheese

    For Serving

    • Chopped parsley for garnish
    • Lemon wedges for serving
    US Customary - Metric

    Instructions

    Steaming the Lobsters

    • Fill a large pot with water, white wine, onion, carrots, celery, parsley, and thyme. Stir to combine.
    • To humanely kill the lobsters, place them in the freezer for 30-45 minutes to numb them. Then, using a sharp chef’s knife, quickly and firmly insert the tip into the cross-section on the lobster’s head, just behind the eyes, pressing down to split the head in half.
    • Immediately place the lobsters into the pot and bring to a gentle simmer. Cook for about 20 minutes, until they turn bright red.
    • Remove the lobsters and place them in an ice bath to stop the cooking process.
    • Continue simmering the lobster stock for another 10-15 minutes to reduce. Strain the stock, discarding the aromatics, and set the liquid aside.

    Prepping the Cooked Lobsters

    • Split the lobsters in half lengthwise, keeping the shells intact.
    • Remove the meat from the tails and claws, cutting it into ½-inch pieces.
    • Clean the lobster shells and set them aside for later use.

    Making the Thermidor Sauce

    • Heat a wide skillet over medium heat and add olive oil and 2 tablespoons of butter. Sauté the mushrooms until deeply browned, about 9-10 minutes.
    • Add diced shallot and thyme and cook for another 2 minutes.
    • Carefully pour in the Cognac to deglaze the pan, cooking off the alcohol. For a dramatic effect, you can carefully ignite the Cognac, allowing the flames to subside naturally. Season with salt and pepper.
    • Add the remaining 4 tablespoons of butter and let it melt. Stir in the flour and cook for 1-2 minutes until no raw flour remains.
    • Pour in the lobster stock and stir. Bring to a strong simmer for 3-5 minutes, until thickened and able to coat the back of a spoon. Stir in Dijon mustard, cayenne, and Parmesan.
    • Reduce the heat to low and add the cream, simmering for another 2-3 minutes.
    • Gently fold in the chopped lobster meat, being careful not to break it up.

    Assembling the Lobster Thermidor

    • Preheat oven to 425°F.
    • Place the cleaned lobster shells on a baking sheet and evenly divide the creamy lobster mixture into the shells, being careful not to overfill.
    • Sprinkle Gruyere cheese over the top of each lobster half.
    • Bake for 5-7 minutes, until the cheese is melted. For a golden-brown finish, broil for an additional 2-3 minutes, watching closely.
    • Let cool slightly, then garnish with chopped parsley and serve with lemon wedges.

    Notes

    • Chill the lobsters in the freezer for 30-45 minutes before cooking to numb them, making it more humane to dispatch them.
    • Use a sharp knife to quickly and firmly split the lobster’s head to ensure an instant, humane dispatch.
    • Immediately place the cooked lobsters into an ice bath to stop the cooking process.
    • For extra flavor, let the lobster stock reduce slightly before using it in the sauce.
    • To achieve a beautifully browned cheese topping, finish the Lobster Thermidor under the broiler for 2-3 minutes, watching closely.

    Nutrition

    Calories: 623kcal | Carbohydrates: 23g | Protein: 38g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 238mg | Sodium: 1684mg | Potassium: 1195mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6161IU | Vitamin C: 10mg | Calcium: 509mg | Iron: 3mg

    Chicken Saltimbocca with Prosciutto and Parmesan

    · 2 Comments

    Chicken Saltimbocca is an Italian classic with tender chicken cutlets, fresh sage, and prosciutto, finished in a light white wine sauce. A touch of Parmesan adds extra savory flavor, making this a bold and impressive dish that’s perfect for a weeknight dinner.

    Recipe for chicken saltimbocca with sage and Parmesan in a light white wine sauce.
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    About This Recipe

    Chicken Saltimbocca is an Italian dish traditionally made with veal, but this version uses in tender chicken cutlets layered with fresh sage, prosciutto, and a savory touch of shaved Parmesan.

    The name saltimbocca means "jumps in your mouth", and that’s exactly what this dish does with its bold, rich, and tangy flavors. Finished in a light white wine sauce, it’s a quick, restaurant worthy meal that’s surprisingly easy to make at home.

    Have extra sage leaves? Make crispy fried sage leaves use them to garnish butternut squash pasta or roasted delicata squash for a pop of earthy flavor.

    📋 Ingredients

    Ingredients for chicken saltimbocca with prosciutto, sage, and Parmesan cheese.
    • Chicken Breasts – Boneless, skinless chicken breasts are pounded thin with a meat mallet to ensure even cooking and a tender bite. You can also use thin-cut chicken cutlets to save time.
    • Prosciutto – A thinly sliced, dry-cured Italian ham that adds a salty, savory depth to the dish. It crisps up beautifully in the pan and can be found in most grocery stores near the deli or specialty cheese section.
    • Sage Leaves – Fresh sage brings an earthy, aromatic flavor that pairs perfectly with the prosciutto and white wine sauce. Look for fresh sage in the produce section.
    • Parmesan Cheese – Adds extra savoriness and richness. Use a block of Parmesan and shave thin slices with a vegetable peeler for the best texture and flavor.
    • All-Purpose Flour – Lightly coats the chicken, helping create a delicate crust and slightly thickening the sauce.
    • White Wine – Adds brightness to the sauce and balances the richness of the prosciutto and Parmesan. A Pinot Grigio or any dry white wine you enjoy drinking works best.
    • Chicken Stock – Deepens the flavor of the sauce while keeping it light. Opt for a low-sodium version to control the saltiness.
    • Lemon – Fresh lemon juice is key for the best flavor. Roll the lemon on the counter before juicing to help release more juice.
    • Butter – Finishes the sauce with a silky texture and richer flavor.

    See recipe card for full information on ingredients and quantities.

    Substitutions and Variations

    • Use Different Proteins: Swap chicken for veal, for a more traditional saltimbocca.
    • Different Seasonings: Add a sprinkle of Italian seasoning and garlic powder onto the chicken cutlets.
    • Don't have sage? If sage isn't available, fresh basil leaves work very well.
    • Try Other Cheeses: Instead of Parmesan, add a slice of provolone, fontina or a more pungent Pecorino.
    • Have you tried Speck? For a smokier flavor, swap prosciutto for speck, which is similar but smoked instead of just cured.
    • No white wine? Omit the wine and continue the recipe with chicken stock and lemon juice.

    ⏲️ Instructions

    Layer the chicken cutlet with sage leaves and shaved Parmesan cheese and top with a slice of prosciutto.

    Assemble the Chicken: Lay 2 to 3 sage leaves on each chicken cutlet and few shavings of Parmesan. Top with a slice of prosciutto, pressing it gently so it adheres to the chicken.

    Dredge the chicken saltimbocca lightly in flour.

    Dredge the Chicken: In a shallow dish, mix the flour with salt and black pepper. Lightly dredge each chicken cutlet in the seasoned flour, shaking off any excess.

    Cook the chicken saltimbocca in an oiled pan, prosciutto side down first to get a good crisp on the prosciutto.

    Sear the Chicken: Heat a large skillet over medium heat with olive oil. Once hot, cook the chicken prosciutto-side down first, for 3 to 4 minutes, then turn over and cook other side for 2-3 minutes.

    Cook the chicken saltimbocca in batches and place the finished ones on a sheet pan.

    Cook in Batches: Cook 2-3 chicken cutlets at a time to avoid overcrowding the pan. Transfer the cooked chicken to a plate.

    Simmer the lemon wine sauce for a few minutes before pouring over the chicken saltimbocca.

    Make the Sauce: In the same pan, pour in the white wine, scraping up any browned bits and reduce. Add chicken stock and lemon juice and simmer for 5 to 8 minutes, then stir in the butter and simmer for another 2 to 3 minutes.

    Pour the lemon wine sauce over the cooked chicken saltimbocca and serve.

    Serve: Pour the white wine sauce over the chicken saltimbocca and serve immediately.

    📍 Recipe Tips

    • Pound the chicken thin with a meat mallet for even cooking and for a more tender chicken.
    • Press the prosciutto onto the chicken so all the layers adhere to the chicken.
    • Sear prosciutto-side down first to get it golden and crisp before flipping.
    • Want a crispier finish? After cooking, place the chicken under the broiler for 1-2 minutes to crisp up the prosciutto even more.
    Chicken saltimbocca with fresh sage, Parmesan cheese in a white wine lemon sauce.

    What to Serve with Chicken Saltimbocca

    The light white wine sauce begs to be served with a starchy side. Serve with Creamy Parmesan Polenta or Garlic Herb Focaccia and a side of sautéed vegetables such as spinach or asparagus. A crisp arugula and pear salad would be a great addition as well.

    More Delicious Chicken Recipes

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

    Chicken saltimbocca with sage, Parmesan and white wine sauce.
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    5 from 5 votes

    Chicken Saltimbocca with Prosciutto and Parmesan

    Chicken Saltimbocca is a flavorful Italian dish of chicken cutlets layered with sage, prosciutto, and Parmesan, finished in a light white wine sauce.
    Prep Time15 minutes
    Cook Time20 minutes
    Total Time35 minutes
    Course: Main Course
    Cuisine: Italian
    Keyword: chicken saltimbocca with Parmesan, chicken saltimbocca with prosciutto, chickien saltimbocca, easy chicken saltimbocca
    Servings: 4 servings
    Calories: 345kcal
    Author: Samantha Ferraro
    Cost: $10

    Equipment

    Ingredients

    For the Chicken:

    For the White Wine Sauce:

    • ½ cup white wine
    • 1 cup chicken stock
    • 1 lemon juiced
    • 2 tablespoons butter
    US Customary - Metric

    Instructions

    • Prepare the Chicken: Cut the chicken breasts in half horizontally to create four thin cutlets. If they are still large, cut them in half again for smaller portions. Pound the chicken to an even thickness.
    • Assemble the Chicken: Lay 2 to 3 sage leaves on each chicken cutlet, followed by a few shavings of Parmesan. Top each with a slice of prosciutto, pressing it gently so it adheres to the chicken. If the prosciutto is larger than the cutlet, trim it to fit.
    • Dredge the Chicken: In a shallow dish, mix the flour with salt and black pepper. Lightly dredge each chicken cutlet in the seasoned flour, shaking off any excess.
    • Sear the Chicken: Heat a large skillet over medium heat and add the olive oil. Once hot, place the chicken cutlets prosciutto-side down and cook for 3 to 4 minutes until crispy. Flip and cook for another 2 to 3 minutes until the chicken is cooked through. Cook in batches if needed, avoiding overcrowding the pan. Transfer the cooked chicken to a plate.
    • Make the Sauce: In the same pan, pour in the white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2 minutes. Add the chicken stock and lemon juice, and let the sauce simmer for 5 to 8 minutes until slightly thickened.
    • Finish the Sauce: Stir in the butter and let it melt into the sauce. Simmer for another 2 to 3 minutes until glossy.
    • Serve: Pour the white wine sauce over the chicken saltimbocca and serve immediately.

    Notes

      • Pound the chicken thin with a meat mallet for even cooking and for a more tender chicken.
      • Press the prosciutto onto the chicken so all the layers adhere to the chicken.
      • Sear prosciutto-side down first to get it golden and crisp before flipping.
      • Want a crispier finish? After cooking, place the chicken under the broiler for 1-2 minutes to crisp up the prosciutto even more.
      • Have you tried Speck? If you like smokier flavors, try speck instead of prosciutto, which is cut as prosciutto, but smoked instead of cured.
      • No white wine? Omit the wine and continue the recipe with chicken stock and lemon juice.
      • Serve with Creamy Parmesan Polenta or Garlic Herb Focaccia and a side of sautéed vegetables such as spinach or asparagus. A crisp arugula and pear salad would be a great addition as well.

    Nutrition

    Calories: 345kcal | Carbohydrates: 18g | Protein: 19g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 933mg | Potassium: 371mg | Fiber: 1g | Sugar: 2g | Vitamin A: 251IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 1mg

    Zuppa Toscana with Sausage

    · 1 Comment

    Stay warm with a bowl of this rich and comforting Zuppa Toscana soup! This hearty soup is made with creamy potatoes, savory sausage, crispy bacon, and tender kale, all simmered in a creamy broth. It’s the perfect cold-weather meal that’s sure to satisfy with every comforting spoonful.

    Easy zuppa toscana soup recipe with potatoes, kale, sausage and bacon.
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    About This Recipe

    If you're looking for a warm, hearty, and ultra-satisfying soup, this Zuppa Toscana is exactly that! Inspired by the wildly popular Olive Garden soup, this hearty soup is packed with savory sausage, smoky bacon, and tender potatoes, all in a creamy broth. A handful of fresh kale adds color and a boost of freshness.

    It’s an easy one-pot meal that comes together in under an hour, making it perfect for weeknights. For more hearty soups, try my Argentinian Beef Stew, or Vegetarian Pasta Fagioli for a meatless, yet filling soup.

    📋 Ingredients

    Ingredients for zuppa toscana, including Italian sausage, bacon, kale and potatoes.
    • Bacon – Adds a smoky, crispy element. You can use pancetta for a more Italian take or omit it for a lighter version.
    • Italian Sausage – Mild or spicy sausage works well, depending on your preferred heat level. For a leaner option, try turkey or chicken Italian sausage.
    • Red Pepper Flakes – Adds a subtle heat. Adjust the amount based on your spice preference. You can also add a teaspoon of Calabrian chili for a more complex flavor.
    • Dried Thyme or Italian Seasoning – Either option works! Italian seasoning brings a blend of herbs, while thyme adds a slightly earthy note.
    • Potatoes – Yukon Gold potatoes hold their shape well while becoming tender and creamy.
    • Heavy Cream – Creates that luscious, velvety texture. For a dairy-free version, coconut milk works surprisingly well, but may add a bit more sweetness.
    • Kale – I prefer Lacinato kale (dinosaur kale) for its tender leaves and mild flavor. Be sure to remove the tough stems before chopping. Curly kale also works, but it’s slightly more fibrous.
    • Parmesan Cheese – A sprinkle on top enhances the savory flavors. Use freshly grated for the best taste.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Make it Dairy-Free: Swap heavy cream for full-fat coconut milk or cashew cream.
    • Different Protein: Try turkey sausage, ground chicken, or even a plant-based sausage for a vegetarian twist.
    • Use Different Greens: If kale isn’t your favorite, try spinach, Swiss chard, or even escarole for a similar texture.
    • Lower Carb Option: Reduce the potatoes and add extra greens or cauliflower florets for a lighter version.

    ⏲️ Instructions

    Brown the Italian sausage util deeply charred on the outside and cooked all the way through.

    Cook the Bacon and Sausage:  In a large pot or Dutch oven, fry the bacon over medium heat until crispy, then set aside. Cook the sausage until browned and set aside with the bacon.

    Saute chopped onion and garlic in the bacon fat until softened.

    Sauté the Aromatics: Saute the diced onion until softened, about 5 minutes. Add the garlic, red pepper flakes, and thyme (or Italian seasoning), and cook for another minute until fragrant.

    Cook the potatoes until softened and add the kale towards the end of cooking.

    Combine the Vegetables and Meat: Add the potatoes and stock and cook until the potatoes are tender, about 20–25 minutes. Then add the sausage, bacon and kale.

    Add heavy cream to to the zuppa toscana soup and stir to combine.

    Add Cream and Serve. Add the heavy cream and continue simmering for 5 minutes. Ladle the soup into bowls and garnish with grated Parmesan cheese.

    📍 Recipe Tips

    • Crisp the bacon first: Cooking the bacon first allows you to use the rendered fat to sauté the onions and garlic.
    • Blend a portion for a thicker soup: For a creamier consistency, use an immersion blender to blend a portion of the soup before adding the sausage and kale.
    • Let the flavors develop: The soup tastes even better the next day, so make a batch ahead for meal prep!
    Zuppa toscana with Italian sausage, potatoes and bacon.

    Serving Suggestions

    Serve the zuppa toscana soup with puff pastry cheese straws or roasted garlic focaccia to soak up the creamy broth. A crisp Caesar salad adds a fresh contrast to the rich soup. And finish with an extra sprinkle of Parmesan and fresh black pepper just before serving.

    More Soup 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 zuppa toscana with potatoes, kale and sausage.
    Print Recipe
    5 from 1 vote

    Zuppa Toscana with Sausage

    This hearty Zuppa Toscana is a must for creamy, comforting soup lovers! Packed with potatoes, savory sausage, crispy bacon, and tender kale, all simmered in a rich, creamy broth.
    Prep Time15 minutes
    Cook Time40 minutes
    Total Time55 minutes
    Course: Main, Soup
    Cuisine: American
    Keyword: easy zuppa toscana, zuppa toscana recipe, zuppa toscana with sausage
    Servings: 6 servings
    Calories: 655kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    • ½ pound bacon cut into ½ inch pieces
    • ¾ pound Italian sausage mild or spicy, your choice
    • 1 small white or yellow onion diced
    • 4 garlic cloves minced
    • Pinch of red pepper flakes
    • 1 teaspoon dried thyme or Italian seasoning
    • 4 yellow potatoes peeled and diced
    • 4 cups chicken stock
    • 1 cup heavy cream
    • 1 bunch kale leaves removed from the stalk and roughly chopped
    • Grated Parmesan cheese for garnish
    • Fresh cracked black pepper to taste
    US Customary - Metric

    Instructions

    • Cook the bacon: In a large pot or Dutch oven, fry the bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate. Once cooled, crumble the bacon.
    • Cook the sausage: In the same pot, crumble the sausage and cook until browned. Remove and set aside.
    • Sauté the aromatics: In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the garlic, red pepper flakes, and thyme (or Italian seasoning), and cook for another minute until fragrant.
    • Cook the potatoes: Add the diced potatoes and chicken stock to the pot. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 20–25 minutes.
    • Optional – thicken the soup: For a thicker consistency, use an immersion blender to blend a portion of the potatoes directly in the pot.
    • Combine everything: Add the cooked sausage, crumbled bacon and chopped kale and stir to combine. Pour in the heavy cream and simmer on low for another 5-7 minutes, or until the kale is wilted.
    • Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and additional cracked black pepper, if desired.

    Notes

      • Crisp the bacon first: Cooking the bacon first allows you to use the rendered fat to sauté the onions and garlic.
      • Blend a portion for a thicker soup: For a creamier consistency, use an immersion blender to blend a portion of the soup before adding the sausage and kale.
      • Make it Dairy-Free: Swap heavy cream for full-fat coconut milk or cashew cream.
      • Use Different Greens: If kale isn’t your favorite, try spinach, Swiss chard, or even escarole for a similar texture.
      • Lower Carb Option: Reduce the potatoes and add extra greens or cauliflower florets for a lighter version.
      • Different Protein: Try turkey sausage, ground chicken, or even a plant-based sausage for a vegetarian twist.
    •  
    •  

    Nutrition

    Calories: 655kcal | Carbohydrates: 32g | Protein: 21g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.05g | Cholesterol: 118mg | Sodium: 917mg | Potassium: 983mg | Fiber: 3g | Sugar: 7g | Vitamin A: 794IU | Vitamin C: 29mg | Calcium: 79mg | Iron: 2mg

    Sephardic Leek Fritters (Keftes de Prassa)

    · 13 Comments

    Keftes de Prassa are crispy, golden Sephardic leek fritters made with ground beef and pan-fried to perfection. A beloved dish in Turkish Jewish cuisine, these savory patties are perfect as an appetizer or side dish and served with a squeeze of fresh lemon.

    Sephardic leek patties AKA. keftes de Prassa are fried leek patties with ground beef.
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    About This Recipe

    Keftes de Prassa are crispy, golden leek fritters that are a staple in Sephardic Jewish cuisine, especially among Jewish communities from Turkey, Greece, and the Balkans. The name comes from Ladino, where “keftes” means fritters or patties, and “prassa” means leeks. Traditionally, they’re made with sautéed leeks mixed with ground beef or lamb, then pan-fried until crisp on the outside and tender on the inside.

    I have fond memories of my mom making them throughout my childhood. Since her family is Sephardic Turkish, she called them keftikas, a name used in some Sephardic Turkish communities. This recipe, along with my mom’s Stuffed Grape Leaves and Bimuelos, has been passed down through generations of women in my family, and I love keeping these traditions alive by sharing them with you.

    📋 Ingredients

    Ingredient for Sephardic leek fritters with ground beef, eggs and matzo meal.
    • Leeks: When using leeks, only use the white and light green parts, as the darker layers are too fibrous. Wash the leeks well under water to ensure there's no dirt between the layers.
    • Ground Beef: For the best flavor, use 80% lean ground beef (20 % fat).
    • Neutral Oil: Use a neutral oil for sautéing and frying, such as avocado oil or vegetable oil.
    • Matzo Meal: Matzo meal is finely ground matzo, which is often used during the Passover holiday. If matzo meal is not available or a concern for you, use the same amount of flour.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Protein: Instead of ground beef, substitute with ground lamb.
    • Vegetarian: Add 1-2 mashed potatoes in place of the meat.
    • Add Seasonings: Add sautéed garlic or ½ teaspoon garlic powder, lemon zest or chopped mint and parsley in the meat mixture.

    ⏲️ Instructions

    Saute sliced leeks until softened.

    Sauté the leeks: In a large skillet, heat oil over medium heat and saute the leeks for 15 to 20 minutes until they are soft. Let cool slightly.

    To a bowl, add the sautéed leeks, ground beef, eggs and matzo meal and mix to combine.

    Prepare the mixture: In a bowl, combine the ground beef, sautéed leeks, 1 beaten egg, salt, and pepper. Mix until well incorporated. If the mixture is too wet, add 1-2 tablespoons of matzo meal and mix.

    Form the leek and meat patties into discs and dredge in whisked eggs before dredging in flour.

    Dip in Egg: Shape the keftes mixture into small patties and dredge each patty in egg.

    Form the leek fritters into disks and lightly dredge in matzo meal.

    Dredge in Flour: Dust each kefte in flour or matzo meal on both sides.

    Fry the leek and meat fritters in hot oil on the first side until deeply golden brown.

    Fry the Keftes: In a wide skillet, fry the patties in the hot oil until crisp on the first side.

    Turn the leek fritters over and fry the other side until deeply golden brown.

    Continue frying and Drain: Turn keftes over and fry the other side for another 3-4 minutes until crisp and golden brown. Then transfer to a paper towel lined plate to drain.

    📍 Recipe Tips

    • Make Ahead: The beef mixture can be made ahead up to 2 days in advance. Chilling will also help the meat mixture firm up. You can also make the fritters ahead of time and when ready, heat in a 350 degree Fahrenheit oven until warmed through.
    • If Mixture is Too Wet: If the mixture is too wet and not holding together, add 2-3 tablespoons of matzo meal or flour and mix well.
    • Serving For Passover: If serving the keftes for Passover, use matzo meal. If that's not a concern, use the same amount of flour.
    Sephardic leek and beef fritters garnished with chopped parsley and served with lemon.

    Serving Suggestions

    Serve the leek fritters alongside a crisp salad such as Lebanese fattoush salad or an herbaceous tabbouleh salad. If you don’t follow kosher dietary laws, a dollop of creamy tzatziki is delicious as well!

    More Sephardic Recipes

    These Sephardic meat and leek fritters are called keftes de prassa and are fried and served with lemon.
    Print Recipe
    5 from 12 votes

    Sephardic Leek Fritters (Keftes de Prassa)

    Keftes de Prassa are crispy, golden Sephardic leek fritters with ground beef, pan-fried to perfection. A staple in Turkish Jewish cuisine, they make a delicious appetizer or side dish with a squeeze of lemon.
    Prep Time10 minutes
    Cook Time30 minutes
    Total Time40 minutes
    Course: Side Dish
    Cuisine: Jewish, Middle Eastern
    Keyword: keftes, keftes de preassa, Sephardic leek fritter
    Servings: 12 keftes
    Calories: 187kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    Leek Meat Mixture

    Fritters

    • 2 Eggs whisked
    • 1 cup Matzo meal or flour
    • Neutral oil for frying
    • Lemon wedges for serving
    • Chopped parsley for garnish
    US Customary - Metric

    Instructions

    • Prepare the leeks: Cut the leeks in half lengthwise, then slice into half-moons. Place in a bowl of cold water, swish to remove dirt, then drain well.
    • Sauté the leeks: In a large skillet, heat 2 tablespoons of oil over medium heat. Add the leeks and cook for 15 to 20 minutes, stirring occasionally, until they are soft. Let cool slightly.
    • Prepare the mixture: In a bowl, combine the ground beef, sautéed leeks, 1 beaten egg, salt, and pepper. Mix until well incorporated. If the mixture is too wet, add 1-2 tablespoons of matzo meal and mix.
    • Set up a dredging station: In one bowl, place the matzo meal or flour. In another bowl, whisk the remaining 2 eggs.
    • Form the fritters: Shape the mixture into small patties, about palm-sized. Dredge each patty in egg, then matzo meal. (It will be a bit messy.)
    • Fry the keftes: In a wide skillet, heat about ¼ to ½ inch of oil to 350°F. Carefully place the patties in the hot oil and pan-fry for 3 to 5 minutes per side until golden brown and crisp.
    • Drain and serve: Transfer to a plate lined with paper towels and sprinkle with kosher salt. Serve warm with lemon wedges and garnish with chopped parsley.

    Notes

      • Make Ahead: The beef mixture can be made ahead up to 2 days in advance. Chilling will also help the meat mixture firm up. You can also make the fritters ahead of time and when ready, heat in a 350 degree Fahrenheit oven until warmed through.
      • If Mixture is Too Wet: If the mixture is too wet and not holding together, add 2-3 tablespoons of matzo meal or flour and mix well.
      • Serving For Passover: If serving the keftes for Passover, use matzo meal. If that's not a concern, use the same amount of flour.
      • Serve the leek fritters alongside a crisp salad such as Lebanese fattoush salad or an herbaceous tabbouleh salad. If you don’t follow kosher dietary laws, a dollop of creamy tzatziki is delicious as well!

    Nutrition

    Calories: 187kcal | Carbohydrates: 13g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 234mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 411IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg

    Lemongrass Chicken Coconut Curry

    · 34 Comments

    This one pot lemongrass chicken curry is packed with layers of bold spices and fragrant aromatics in a creamy coconut sauce. Perfect for a weeknight dinner or when you're craving something comforting and vibrant.

    Lemongrass chicken coconut curry with vegetables.

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    About This Recipe

    This Lemongrass Chicken Curry is full of bold spices, tender chicken and an array of vegetables, all simmered in a fragrant and creamy coconut curry sauce that’s as comforting as it is flavorful.

    The combination of red curry paste, fresh lemongrass, and ginger creates a beautifully aromatic base, infusing every bite. Made in just one pot, this chicken coconut curry is easy enough to make for weeknight dinner and will have your kitchen smelling heavenly!

    If you can’t get enough curry, you might also love my Salmon Curry or Coconut Curry Mussels for a seafood twist.

    📋 Ingredients

    Ingredients for lemongrass chicken curry including coconut milk, bell peppers, snow peas and spices.
    • Chicken Thighs: Chicken thighs are juicy and flavorful, but you can substitute chicken breasts if you prefer a leaner option.
    • Coconut Oil: Adds richness and a subtle coconut flavor, but other neutral oils like avocado or vegetable oil work too.
    • Lemongrass and Ginger: These bring bold, fresh, and citrusy notes to the dish. Bruising the lemongrass releases its essential oils for maximum flavor.
    • Spices: Garam Masala, Turmeric and curry powder. This blend of spices adds depth, heat, and a vibrant golden color.
    • Fish Sauce: Just a few drops of fish sauce gives the entire dish a lovely savoriness and saltiness that goes so well with the other flavors.
    • Red Curry Paste: I took help from the store and used Thai Red Curry Paste which has great flavor. Green curry paste would work great too.
    • Vegetables: Simmer the vegetables that can handle a bit longer cooking, such as the bell peppers. Save the tender vegetables, such as snow peas for the last few minutes of cooking

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Protein: Swap the chicken thighs for shrimp, salmon or tofu. If using shrimp, simmer the shrimp in the sauce for the last 7-8 minutes.
    • Curry Paste: Try green curry paste for a fresh, herbal flavor or yellow curry paste for a milder, sweeter profile.
    • Vegetables: Use zucchini, eggplant, or spinach if you have them on hand.
    • Vegan Option: Replace the chicken with tofu or chickpeas, use vegetable stock, and swap fish sauce for soy sauce or a vegan fish sauce alternative.

    ⏲️ Instructions

    Saute the chopped onion and serrano pepper in oil.

    Saute the Aromatics. Heat coconut oil in a large pot or skillet over medium heat. Add the diced onion and serrano, sautéing until the onion begins to soften, about 3 minutes.

    Saute the lemongrass, ginger and garlic together.

    Add Lemongrass and Ginger. Add the ginger, garlic and bruised lemongrass and continue sautéing for another minute.

    Saute the spices with the lemongrass and ginger.

    Add the Spices. Stir in the curry powder, garam masala, turmeric and brown sugar.

    Add the chicken thighs and saute in the spice and lemongrass mixture.

    Season the Chicken: Season the chicken pieces with salt and pepper. Add them to the pot and stir to coat evenly in the spice mixture.

    Simmer the chicken coconut curry until the chicken is cooked through and vegetables are tender.

    Add the Vegetables and Liquids: Add the mushrooms, peppers, coconut milk, chicken stock, curry paste and few dashes of fish sauce. Stir to combine.

    Garnish the lemongrass chicken curry with chopped cilantro.

    Cook the Curry. Cover the pot and simmer for about 25-30 minutes, or until the chicken is cooked through. Add the snow peas and cook for another 5 minutes. Garnish with lime juice and cilantro.

    📍 Recipe Tips

    • Bruise the Lemongrass: Lemongrass is fibrous, but it holds incredible citrusy and herbal flavors. For the best flavor, cut the stalks into chunks and use the back of a knife to gently bruise them.
    • Sauté the Spices: Before adding liquids, sauté the spices in the hot oil. This "blooms" the spices, enhancing their flavors.
    • Add Tender Vegetables at the End: Snow peas and snap peas cook very quickly, so add them towards the end so they stay crisp.
    Lemongrass chicken coconut curry served with rice and lime.

    Serving Suggestions

    Serve the lemongrass chicken curry alongside fragrant jasmine rice to sop up the delicious sauce. Even though not traditional, a dollop of creamy tzatziki would pair beautifully with the warm and spicy flavors.

    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.

    Lemongrass chicken coconut curry with vegetables.
    Print Recipe
    4.94 from 32 votes

    Lemongrass Chicken Coconut Curry

    This one pot lemongrass chicken curry is packed with layers of bold spices and fragrant aromatics in a creamy coconut sauce. Perfect for a weeknight dinner or when you're craving something comforting and vibrant.
    Prep Time15 minutes
    Cook Time35 minutes
    Total Time50 minutes
    Course: Main Course
    Cuisine: Thai
    Keyword: chicken coconut curry, chicken coconut curry with lemongrass, lemongrass chicken curry, lemongrass coconut curry
    Servings: 6 servings
    Calories: 408kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    Chicken

    Curry

    To Serve

    • Lime wedges
    • Chopped cilantro
    • Cooked rice
    US Customary - Metric

    Instructions

    • Sauté the aromatics: Heat coconut oil in a large pot or skillet over medium heat. Add the diced onion and serrano, sautéing until the onion begins to soften, about 3 minutes. Add the ginger, garlic and lemongrass, ensuring the lemongrass is cut into large chunks and "bruised" with the back of a knife to release its fragrance. Cook for another minute until the garlic begins to caramelize.
    • Add the spices: Stir in the curry powder, garam masala, turmeric and brown sugar. Toss to coat the aromatics evenly in the spices.
    • Season the chicken: Season the chicken pieces with salt and pepper. Add them to the pot and stir to coat evenly in the spice mixture.
    • Add the vegetables: Add the mushrooms and red bell peppers (or baby bell peppers). Toss to coat everything evenly. Reserve the snow peas to add later to prevent overcooking.
    • Add the liquids: Pour in the coconut milk and chicken stock (or water). Stir in the red curry paste until fully dissolved. The liquid should lightly cover the ingredients; adjust with more stock if needed. Add a few dashes of fish sauce.
    • Simmer: Cover the pot and reduce the heat to medium-low. Simmer for about 25-30 minutes, or until the chicken is cooked through. Stir in the snow peas and cook for another 5 minutes until they are tender but still vibrant.
    • Serve: Garnish the curry with chopped cilantro and lime wedges. Serve hot with cooked rice.

    Notes

      • Protein: Swap the chicken thighs for shrimp, salmon or tofu. If using shrimp, simmer the shrimp in the sauce for the last 7-8 minutes.
      • Vegetables: Use zucchini, eggplant, or spinach if you have them on hand.
      • Vegan Option: Replace the chicken with tofu or chickpeas, use vegetable stock, and swap fish sauce for soy sauce or a vegan fish sauce alternative.
      • Bruise the Lemongrass: Lemongrass is fibrous, but it holds incredible citrusy and herbal flavors. For the best flavor, cut the stalks into chunks and use the back of a knife to gently bruise them.
      • Add Tender Vegetables at the End: Snow peas and snap peas cook very quickly, so add them towards the end so they stay crisp
      • Sauté the Spices: Before adding liquids, sauté the spices in the hot oil. This "blooms" the spices, enhancing their flavors.
    •  

    Nutrition

    Calories: 408kcal | Carbohydrates: 15g | Protein: 36g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 652mg | Potassium: 952mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1074IU | Vitamin C: 30mg | Calcium: 48mg | Iron: 5mg

    Julia Child's Sole Meuniere

    · 10 Comments

    The unforgettable and classic recipe for Julia Child Sole Meuniere, simply made with lightly breaded fillets of sole that is served with a lemony caper butter sauce.

    Sole Meuniere recipe with lemon butter caper sauce.
    [feast_advanced_jump_to]

    About This Recipe

    Sole meunière is a classic French dish featuring delicate sole fillets lightly coated in flour and quickly sautéed in clarified butter until golden and flaky. Finished with a simple yet vibrant sauce of butter, lemon juice, fresh parsley, and capers, this dish is a testament to elegance in simplicity.

    This recipe holds a special connection to Julia Child, as it was one of the first meals she enjoyed upon arriving in France. That life changing dining experience not only inspired her remarkable culinary career but also ignited a passion for French cuisine among countless home cooks, including myself. Years ago, I had the honor of recreating this recipe, with permission from Julia’s publisher, Alfred Knopf, to celebrate her 100th birthday.

    If you love this recipe, you might also enjoy my Mussels Marinière or Panko Crusted Halibut. Both are equally simple yet impressive seafood dishes that highlight the beauty of fresh, quality ingredients.

    📋 Ingredients

    Ingredients for Julia Child's sole meuniere, including sole fillets, capers, lemon and butter.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    Clarified Butter vs. Butter

    Clarified butter has a higher smoke point because the milk solids are removed, allowing the fish to pan-fry to a golden crust without burning. You can substitute ghee for a similar high smoke point and a nutty aroma.

    To clarify butter: Melt it in a pot, skim off the foam, and strain through a cheesecloth-lined sieve to remove solids.

    ⏲️ Instructions

    Dredge the sole fillets in flour and sear in clarified butter.

    Dredge the Fish. Dry the fillets with paper towels and lightly dredge in flour.

    Sear the sole fillets in clarified butter until lightly golden.

    Cook the Sole. Pan fry the sole fillets in clarified butter until lightly golden on both sides.

    Add chopped parsley to the lemon butter caper sauce.

    Make the Sauce. Melt butter and add capers and lemon juice. Use a spatula to scrape any bits from the bottom and reduce heat. Stir in chopped parsley.

    Pour the lemon caper sauce over the cooked sole fillets.

    Assemble. Spoon the lemon caper sauce over fish and serve immediately

    📍 Recipe Tips

    • Dry the Fish: Use paper towels to dry the fish fillets very well before cooking, this will help form a nice golden crust.
    • Quick Cooking: Sole fillets are thin and only need 2 minutes of cooking per side.
    • Fresh Ingredients: Because there are minimal ingredients, use the freshest you can find, such as fresh lemon juice.
    • Cook in Batches: Don't overcrowd the pan, depending on how wide your skillet and filets are, start with 2 fillets so they have room to brown evenly.
    Julia Child's sole meuniere recipe.

    What to Serve with Sole Meuniere

    Serve sole meuniere alongside creme fraiche mashed potatoes or simple roasted potatoes with herbs. This lemony rice pilaf with orzo would be a great side as well with sautéed asparagus or green beans. Pair the meuniere with a crisp whit4e wine, such as Sauvignon Blanc.

    More Julia Child Recipes

    Julia Childs sole meuniere with lemon butter caper sauce.
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    4.83 from 51 votes

    Julia Child’s Sole Meuniere

    recipe for Julia Child Sole Meuniere, simply made with lightly breaded fillets of sole that is served with a lemony caper butter sauce.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main, Main Course
    Cuisine: French
    Keyword: Julia Child sole meuniere, sole meuniere, sole meuniere recipe julia child
    Servings: 4 servings
    Calories: 841kcal
    Author: Samantha Ferraro
    Cost: $10

    Equipment

    Ingredients

    US Customary - Metric

    Instructions

    • Use paper towels to pat the sole fillets dry very well and season both sides with salt and pepper. Lightly dredge fillets in flour, shaking off any excess
    • Bring a wide skillet to medium heat and add clarified butter.
    • Place fillets in, not overcrowding the pan, about 2 fillets at a time and cook until lightly golden on the first side, for about 1-2 minutes. Flip over and cook on the the side for 1-2 minutes or until fish is lightly golden brown.
    • Remove the fish to a platter. In the same skillet, melt the butter and add capers and lemon juice. Use a spatula to scrape any bits from the bottom and reduce heat. Stir in chopped parsley.
    • Spoon lemon caper sauce over fish and serve immediately.

    Video

    Notes

    • Dry the Fish: Use paper towels to dry the fish fillets very well before cooking, this will help form a nice golden crust.
    • Quick Cooking: Sole fillets are thin and only need 2 minutes of cooking per side.
    • Fresh Ingredients: Because there are minimal ingredients, use the freshest you can find, such as fresh lemon juice.
    • Cook in Batches: Don't overcrowd the pan, depending on how wide your skillet and filets are, start with 2 fillets so they have room to brown evenly.
    • To clarify butter: Melt it in a pot, skim off the foam, and strain through a cheesecloth-lined sieve to remove solids.
     
     The recipe is excerpted from The Way to Cook with permission from the publisher Alfred A. Knopf.

    Nutrition

    Calories: 841kcal | Carbohydrates: 14g | Protein: 114g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 449mg | Sodium: 842mg | Potassium: 1490mg | Fiber: 1g | Sugar: 1g | Vitamin A: 649IU | Vitamin C: 10mg | Calcium: 201mg | Iron: 3mg

    Shrimp Scampi with White Wine and Parmesan

    · 5 Comments

    This quick and easy shrimp scampi recipe features white wine, butter, and plenty of garlic, making it the perfect weeknight dinner that's ready in just about 15 minutes.

    Easy shrimp scampi with white wine and lemon.
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    About This Recipe

    Shrimp scampi is the ultimate weeknight dinner that's ready in just about 15 minutes! The scampi sauce is packed with bold flavors from garlic, white wine, fresh lemon, and a hint of red pepper flakes, creating a simple yet flavorful dish that always satisfies.

    Quick-cooking shrimp and fresh aromatics come together effortlessly. A good crisp white wine brightens the buttery sauce and the addition of Parmesan cheese adds a deliciously savory depth to the garlic white wine sauce.

    If you enjoy quick and flavorful seafood recipes, check out my garlicky mussels marinara or classic sole meunière with lemon and capers. For another seafood recipe with an Italian spin, try my halibut piccata.

    📋 Ingredients

    Ingredients for shrimp scampi, including lemon, white wine and butter.
    • Olive Oil and Butter: Both olive oil and butter are used for flavor and temperature control, as butter has a tendency to burn quickly.
    • Garlic: This is the time to use fresh garlic cloves for the best flavor.
    • White Wine: Use a crisp white wine, such as Pinot Grigio or a wine that you enjoy drinking.
    • Fresh Lemon: Both lemon zest and lemon juice are used in the scampi sauce. Use a microplane to grate the fresh lemon zest.
    • Grated Parmesan Cheese: Look for Parmigiano Reggiano for the best flavor.
    • Shrimp: Use 16-20 count shrimp, which means you’ll get 16-20 shrimp per pound, the ideal size for this dish. And make sure the shrimp are peeled and deveined for the best texture

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Scampi without Wine: Substitute with a splash of seafood stock or vegetable stock for an alcohol-free option.
    • Creamy Scampi: Stir in a splash of heavy cream for a richer, creamier sauce.
    • Low Carb: Serve over zucchini noodles, cauliflower rice, or spaghetti squash for a low-carb alternative.
    • Vegetables: Toss in spinach, cherry tomatoes, or asparagus.

    ⏲️ Instructions

    Saute chopped garlic in butter and olive oil.

    Saute Garlic. Saute chopped garlic in butter and olive oil for 1-2 minutes until fragrant.

    Add lemon zest, lemon juice and grated Parmesan cheese to the garlic butter sauce.

    Add Wine and Parmesan. Add white wine, lemon zest and juice and grated Parmesan and stir into the sauce.

    Cook the shrimp in the butter wine sauce until the first side turns pink, then turn over and cook the other side.

    Cook Shrimp. Add the shrimp and cook for 2-3 minutes per side until they just turn pink.

    Add cooked linguini to shrimp scampi and toss to combine.

    Add Cooked Pasta. Add the cooked pasta directly to the shrimp scampi and toss to combine. Garnish with chopped parsley.

    Shrimp Scampi Recipe Tips

    • Shrimp Size: 16-20 count are my preference, which are about medium sized shrimp and mean that there will be about 16-20 shrimps in a pound.
    • Cooking Shrimp: 16-20 count are my preference, which are about medium sized shrimp and mean that there will be about 16-20 shrimps in a pound.
    • Pasta Water: Save a cup of the starchy pasta water and add some to the scampi sauce to loosen. As the sauce cools, it will thicken.
    White wine shrimp scampi pasta with Parmesan cheese.

    What to Pair with Shrimp Scampi

    Serve the shrimp scampi over cooked linguini, orzo or lemon couscous and a glass of white wine such as Pinot Grigio. And don't forget crusty garlic bread to sop up the delicious garlic butter sauce.

    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.

    Easy shrimp scampi recipe with white wine and Parmesan cheese.
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    4.83 from 29 votes

    Shrimp Scampi with White Wine and Parmesan

    Quick and easy shrimp scampi recipe with white wine, butter and a good amount of garlic that is done in nearly 15 minutes and perfect for a weekday dinner.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Italian
    Keyword: easy shrimp scampi, quick shrimp scampi recipe, shrimp scampi recipe, shrimp scampi with wine
    Servings: 2 servings
    Calories: 693kcal
    Author: Samantha Ferraro
    Cost: $10

    Equipment

    Ingredients

    US Customary - Metric

    Instructions

    • Pat the shrimp dry with paper towels and set aside.
    • Heat a large skillet over medium heat and add the olive oil and butter. Once butter melts, add the chopped garlic and red pepper flakes and saute for 1-2 minutes until garlic softens but doesn't brown.
    • Pour in the white wine and reduce for a 1-2 minutes until sauce thickens slightly.
    • Add the lemon zest, lemon juice and grated Parmesan cheese and stir everything together. Season with salt.
    • Add the shrimp and cook on the first side for 2-3 minutes until pink, then flip over and cook for another 2-3 minutes until shrimp just turn pink.
    • One shrimp are done, taste the sauce for seasoning and adjust as needed. Garnish with fresh herbs and serve with cooked pasta (or your other favorite side).

    Notes

    • Shrimp Size: 16-20 count are my preference, which are about medium sized shrimp and mean that there will be about 16-20 shrimps in a pound.
    • Cooking Shrimp: 16-20 count are my preference, which are about medium sized shrimp and mean that there will be about 16-20 shrimps in a pound.
    • Pasta Water: Save a cup of the starchy pasta water and add some to the scampi sauce to loosen. As the sauce cools, it will thicken.

    Nutrition

    Calories: 693kcal | Carbohydrates: 45g | Protein: 12g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 818mg | Potassium: 231mg | Fiber: 4g | Sugar: 3g | Vitamin A: 969IU | Vitamin C: 30mg | Calcium: 158mg | Iron: 2mg

    Tiramisu Truffles

    · 1 Comment

    These irresistible tiramisu truffles pack all the creamy, coffee-rich indulgence of the classic dessert into perfectly bite-sized treats.

    Recipe for tiramisu truffles dusted with cocoa powder and powdered sugar.
    [feast_advanced_jump_to]

    About This Recipe

    These tiramisu truffles capture all the decadent flavors of the beloved Italian dessert, made in a fraction of the time! Crushed ladyfingers are mixed with creamy mascarpone cheese, espresso, and vanilla extract and rolled in cocoa powder for that iconic finish. For a sweet Jewish treat, try my Chocolate Matzo Toffee.

    With their soft, melt-in-your-mouth texture, these tiramisu truffles are irresistibly delicious and perfect to serve at a party.

    If you're in the mood for a longer cooking project, try my Amaretto Tiramisu—a twist on the classic featuring almond extract and almond liqueur.

    📋 Ingredients

    Ingredients for tiramisu truffles, including mascarpone cheese, vanilla extract and espresso.
    • Lady Fingers: The most important ingredient in tiramisu, ladyfingers are lightly sweet and firm rectangular shaped cookies.
    • Coffee or Espresso: This is the perfect time to use leftover morning coffee.
    • Mascarpone Cheese: Mascarpone is an Italian creamed cheese that is slightly softer and creamier than Americanized block of cream cheese.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Add a splash of almond extract for a nutty, sweet aroma or Kahlua for a richer coffee liqueur flavor.
    • Drizzle the finished truffles with melted chocolate or melted white chocolate.
    • Swap the mascarpone with cream cheese if needed, but you may need to add a bit more coffee if the mixture is too thick.

    ⏲️ Instructions

    Mix the tiramisu batter until well combined.

    Mix the Dough: In a bowl, combine the crushed ladyfinger cookies, powdered sugar, coffee, mascarpone cheese, and vanilla extract. Mix well until a dough forms.

    Roll the scooped tiramisu into round tablespoon sized balls.

    Form the Truffles: Use a cookie scoop to portion out the dough and roll it into balls with your hands. You should have about 12-14 truffles.

    Coat the tiramisu truffles in cocoa powder.

    Roll in Cocoa Powder: Roll each truffle in cocoa powder completely.

    Dust the tiramisu truffles with powdered sugar.

    Chill and Garnish: Chill the truffles for at least 20 minutes and dust with powdered sugar before serving.

    📍 Recipe Tips

    • Crushing the ladyfingers: A food processor works best for creating fine crumbs, but you can also place them in a resealable bag and crush them with a rolling pin.
    • Uniform truffles: Use a cookie scoop for evenly sized truffles.
    • Make ahead: Both the batter and assembled truffles can be made up to 3 days in advance.
    Serve the tiramisu truffles with espresso.

    Serving Suggestions

    • Serve these truffles alongside a cup of espresso or Kahlua for a perfect flavor pairing.
    • Arrange them on a dessert board with other small bites like pistachio biscotti or chocolate-dipped strawberries.

    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.

    Easy no bake tiramisu truffle recipe with espresso and cocoa powder.
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    5 from 1 vote

    Tiramisu Truffles

    These bite-sized tiramisu truffles are soft, creamy, and packed with espresso flavor, making them an irresistible treat for any occasion!
    Prep Time15 minutes
    Chilling30 minutes
    Total Time45 minutes
    Course: Dessert
    Cuisine: Italian
    Keyword: easy tiramisu truffles, tiramisu balls, tiramisu truffles
    Servings: 12 truffles
    Calories: 89kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    • 12 ladyfinger cookies about 7 oz, crushed into fine crumbs
    • 2 tablespoons powdered sugar plus more for garnish
    • ¼ cup strong coffee or espresso
    • ½ cup mascarpone cheese
    • 1 teaspoon vanilla extract
    • Cocoa powder for coating
    US Customary - Metric

    Instructions

    • In a mixing bowl, combine the crushed ladyfinger cookies, powdered sugar, coffee, mascarpone cheese, and vanilla extract. Mix well until a dough forms.
    • Using a cookie scoop, portion out the dough and roll it into small balls with your hands. You should have about 12-14 truffles.
    • Roll each truffle in cocoa powder to coat completely. For a decorative touch, dust with additional powdered sugar.
    • Refrigerate the truffles for at least 30 minutes before serving. These can be made up to 3 days in advance and stored in an airtight container in the fridge.

    Notes

      • Add a splash of almond extract or Kahlua for extra flavor.
      • Drizzle the finished truffles with melted chocolate or melted white chocolate.
      • Swap the mascarpone with cream cheese if needed, but you may need to add a bit more coffee if the mixture is too thick.
      • Crushing the ladyfingers: A food processor works best for creating fine crumbs, but you can also place them in a resealable bag and crush them with a rolling pin.
      • Make ahead: Both the batter and assembled truffles can be made up to 3 days in advance.
      • Uniform truffles: Use a cookie scoop for evenly sized truffles.
    •  

    Nutrition

    Calories: 89kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 34mg | Sodium: 22mg | Potassium: 19mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 0.01mg | Calcium: 18mg | Iron: 0.4mg

    Seafood Pasta with Mussels, Clams and Shrimp

    · 1 Comment

    This light and flavorful seafood pasta features mussels, clams, and shrimp in a garlicky tomato sauce that highlights the fresh, briny sweetness of shellfish.

    Seafood pasta with mussels, clams in a light tomato sauce.
    [feast_advanced_jump_to]

    About This Recipe

    Full of fresh briny flavors, this seafood pasta is a celebration of the ocean, combining fresh mussels, clams and shrimp with a light tomato sauce.

    Shellfish cooks quickly, making it perfect for weeknight dinners and is impressive enough for a more elegant dinner. If you’re new to working with shellfish, check out my guides on how to clean clams and how to clean mussels to make prep a breeze.

    📋 Ingredients

    Ingredients for shellfish pasta including mussels, clams, shrimp and tomato sauce.
    • White wine: Use a dry white wine, like Sauvignon Blanc or Pinot Grigio, to add depth to the sauce and avoid anything too sweet.
    • Clams and mussels: Make sure the clams and mussels are cleaned thoroughly and discard any with cracked shells or those that don’t close when tapped.
    • Shrimp: Look for medium sized shrimp that are already shelled and deveined to save time.
    • Passata (strained tomatoes): Passata provides a smooth and light tomato base. If you can’t find it, substitute with canned crushed tomatoes.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Seafood: Swap out or add scallops or crab meat to the seafood pasta. If using scallops, add them the same time as the shrimp.
    • Wine Alternative: If you prefer not to use wine, replace it with seafood stock or vegetable broth.
    • No Tomato Sauce: Instead of tomato sauce, cook the seafood in a garlic butter sauce or add a ½ cup of heavy cream.

    ⏲️ Instructions

    Pour in white wine and let the wine reduce before adding the shellfish.

    Saute the garlic. Sauté sliced garlic and red pepper flakes in olive oil for about 1 minute. Pour in white wine and reduce slightly.

    Add the mussels and clams to the sauteed garlic.

    Add the mussels and clams. Add the cleaned mussels and clams to the pan, cover and cook for 4-5 minutes, until the shells begin to open.

    Add the shrimp to the mussels and clams.

    Add the shrimp. Add the shrimp and cook for an additional 3-4 minutes, turning once, until the shrimp are just pink and the mussels and clams have completely opened.

    Pour the tomato sauce into the shellfish and gently toss to combine.

    Add the tomato sauce. Pour the tomato sauce in and gently stir. Continue cooking for 1-2 minutes, until the sauce is heated through.

    Add the cooked pasta to the sauce and toss together.

    Add the cooked pasta. Remove the shellfish and set aside. Season the sauce with Kosher salt and add the cooked pasta to the sauce and toss together.

    Garnish the seafood pasta with chopped parsley or basil.

    Assemble and serve. Divide the pasta among wide bowls and top each serving with the cooked mussels, clams, and shrimp. Garnish with chopped basil and serve.

    📍 Recipe Tips

    • Prep Before Cooking: Have all your ingredients prepped and ready to go, as this recipe comes together fast.
    • Cleaning the Clams and Mussels: This can take up to an hour, but is worth it to not bite into a piece of sand. Discard any that remain closed. Check out my guides on how to clean clams and how to clean mussels.
    • Cook the Shellfish in Layers: Clams and Mussels cook a few minutes longer than shrimp, so keep an eye on it.
    Seafood pasta recipe with mussels and clams.

    Serving Suggestions

    Serve with crusty bread or garlic focaccia to sop up the delicious sauce. This seafood pasta is also a great addition to a Feast of the Seven Fishes dinner, alongside baked clams casino and shrimp oreganata.

    Pair with a crisp white wine, like Sauvignon Blanc or Pinot Grigio, to complement the seafood’s briny flavors.

    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.

    Seafood pasta with mussels, clams and shrimp.
    Print Recipe
    5 from 1 vote

    Shellfish Pasta with Mussels and Clams

    This fresh seafood pasta is full of mussels, clams, and shrimp tossed in a light tomato sauce, highlighting the briny sweetness of shellfish in every bite.
    Prep Time30 minutes
    Cook Time20 minutes
    Total Time50 minutes
    Course: Main
    Cuisine: Italian
    Keyword: fruti di mare, pasta with clams and mussels, seafood pasta, shellfish pasta
    Servings: 2 servings
    Calories: 470kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    US Customary - Metric

    Instructions

    • Begin cooking linguine or pasta of choice in salted boiling water according to package directions.
    • Heat the olive oil in a large pan over medium heat. Sauté the sliced garlic and red pepper flakes until fragrant, about 1 minute.
    • Pour in the white wine and cook for 1 minute, allowing it to reduce slightly.
    • Add the cleaned mussels and clams to the pan. Cover and cook for 4-5 minutes, until the shells begin to open.
    • Add the shrimp and cook for an additional 3-4 minutes, turning once, until the shrimp are just pink and the mussels and clams have completely opened.
    • Pour the tomato sauce into the pan and gently stir. Continue cooking for 1-2 minutes, until the sauce is heated through and the shellfish are fully cooked.
    • Remove the shellfish from the pan and set aside. Season the sauce with Kosher salt and add the cooked linguine to the sauce and toss until the noodles are evenly coated.
    • Divide the pasta among wide bowls. Top each serving with the cooked mussels, clams, and shrimp and garnish with chopped basil and serve.

    Notes

      • Prep Before Cooking: Have all your ingredients prepped and ready to go, as this recipe comes together fast.
      • Cleaning the Clams and Mussels: This can take up to an hour, but is worth it to not bite into a piece of sand. Discard any that remain closed. Check out my guides on how to clean clams and how to clean mussels.
      • Cook the Shellfish in Layers: Clams and Mussels cook a few minutes longer than shrimp, so keep an eye on it.
      • Seafood: Swap out or add scallops or crab meat to the seafood pasta. If using scallops, add them the same time as the shrimp.
      • No Tomato Sauce: Instead of tomato sauce, cook the seafood in a garlic butter sauce or add a ½ cup of heavy cream
      • Wine Alternative: If you prefer not to use wine, replace it with seafood stock or vegetable broth.
    •  

    Nutrition

    Calories: 470kcal | Carbohydrates: 52g | Protein: 18g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 804mg | Potassium: 856mg | Fiber: 5g | Sugar: 7g | Vitamin A: 930IU | Vitamin C: 19mg | Calcium: 65mg | Iron: 7mg

    Mini Cannoli Cups

    · 3 Comments

    These mini cannoli cups have all the flavors of classic cannoli, made into an easy, bite-sized treat. Filled with a sweet, creamy filling and topped with pistachios and candied cherries, they’re sure to steal the show at any party!

    Mini cannoli cups filled with mascarpone cream and garnished with chocolate chips, candied cherries and pistachios.
    [feast_advanced_jump_to]

    About This Recipe

    If you love cannoli but don’t want to fuss with homemade shells, these mini cannoli cups are the perfect solution! Crisp, ready-made pie crusts are filled with a creamy mascarpone and ricotta mixture, flavored with fresh orange zest and mini chocolate chips.

    Topped with pistachios and candied cherries, this easy Italian-inspired dessert delivers all the classic flavors of traditional cannoli, in an elegant, bite-sized treat.

    📋 Ingredients

    Ingredients for mini cannoli cups, including mascarpone cheese, ricotta cheese and mini chocolate chips.
    • Pie Crusts: Using pre-made pie crusts keeps this recipe simple. Look for pie crust in the refrigerated section of the grocery store.
    • Mascarpone: Often used in tiramisu, mascarpone is a soft, creamy Italian cheese with a rich, slightly sweet flavor. It gives the filling its smooth and luxurious texture.
    • Ricotta Cheese: Look for "basket ricotta", which will be thicker and have less liquid. If your ricotta has excess liquid, drain in a cheesecloth layered over a sieve and bowl for a few hours to thicken.
    • Orange Zest: Use a fine grater or microplane to zest the orange, being careful to avoid the bitter white pith underneath.
    • Toppings: Chopped pistachios, chocolate chips and candied cherries are classic cannoli additions.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Filling: Add a ½ teaspoon of almond extract or chopped candied orange peel to the mascarpone mixture.
    • Toppings: Top with crushed amaretti cookies, a drizzle of melted chocolate, or a dusting of cocoa powder.

    ⏲️ Instructions

    Cut small circles into the pie crust.

    Prepare the pie crusts. Unroll the pie crusts and sprinkle evenly with cinnamon sugar. Use a round cutter to cut small circles from the pie crusts.

    Bake the pie crust shells until golden brown.

    Bake the pie crusts. Place the circles into a mini muffin tin, and poke holes with a fork to prevent puffing. Bake for 10-12 minutes then cool.

    Mix the cannoli filing until creamy.

    Make the filling. In a mixing bowl, add ricotta, mascarpone, powdered sugar, orange zest, and vanilla extract and beat until creamy. Stir in the mini chocolate chips and chill for 20-30 minutes.

    Garnish the mini cannoli cups with chopped pistachios, candied cherries and powdered sugar.

    Assemble the cannoli cups. Transfer filling to a piping bag and pipe the mixture into cannoli cups. Garnish with chopped pistachios, mini chocolate chips, candied cherries and dusting of powdered sugar.

    📍 Recipe Tips

    • Poke the Dough: Be sure to poke holes in the pie crust before baking to prevent puffing.
    • Chill the Filling: Let the mascarpone-ricotta mixture chill for 20-30 minutes (or longer if you have the time) to firm up. It will make the piping so much easier!
    • Make Ahead: Cannoli cups can be made and assembled up to 3 days in advance.
    Recipe for mini cannoli cups made with pie crust and filled with mascarpone cheese and mini chocolate chips.

    Serving Suggestions

    Serve these mini cannoli cups as a fun addition to a dessert board or other bite sized treats, such as marzipan fruits (almond paste candy) or pistachio baklava. They’re also perfect to serve alongside espresso, cappuccino, or a glass of dessert wine.

    More Desserts 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.

    Mini cannoli cups with mascarpone and ricotta and topped with candied cherries, pistachios and mini chocolate chips.
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    5 from 1 vote

    Mini Cannoli Cups

    These mini cannoli cups have all the flavors of classic cannoli with a fraction of the work! Filled with a sweet, creamy filling with chocolate chips and garnished with pistachios and candied cherries.
    Prep Time15 minutes
    Cook Time10 minutes
    Chilling30 minutes
    Total Time55 minutes
    Course: Dessert
    Cuisine: Italian
    Keyword: cannoli cups, mini cannoli, mini cannoli cups
    Servings: 48 mini cannoli
    Calories: 78kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    For the Cannoli Cups:

    Filling:

    • 8 oz mascarpone 1 small container
    • 8 oz ricotta approximately ½ container
    • ½ cup powdered sugar
    • 1 teaspoon orange zest
    • ½ teaspoon vanilla extract
    • ½ cup mini chocolate chips plus more for topping

    Toppings:

    US Customary - Metric

    Instructions

    • Preheat the oven: Set the oven to 400°F.
    • Unroll the pie crusts and sprinkle evenly with cinnamon sugar (2 tablespoons sugar mixed with 1 teaspoon cinnamon).
    • Use a round cutter to cut circles from the pie crusts. Place the circles into a mini muffin tin, pressing them gently to fit. Poke holes in the crust with a fork to prevent puffing and bake for 10-12 minutes or until golden brown, then let the crusts cool completely.
    • In a mixing bowl, combine the ricotta, mascarpone, powdered sugar, orange zest, and vanilla extract and beat until creamy. Stir in the mini chocolate chips and refrigerate for 20-30 minutes to chill and firm up.
    • Transfer the chilled filling to a piping bag or a resealable plastic bag with a small corner cut off. Pipe the filling into the cooled cannoli cups.
    • Top each cannoli cup with chopped pistachios, additional mini chocolate chips, candied cherries and dusting of powdered sugar.

    Notes

      • Poke the Dough: Be sure to poke holes in the pie crust before baking to prevent puffing.
      • Chill the Filling: Let the mascarpone-ricotta mixture chill for 20-30 minutes (or longer if you have the time) to firm up. It will make the piping so much easier!
      • Make Ahead: Cannoli cups can be made and assembled up to 3 days in advance.
      • Filling: Add a ½ teaspoon of almond extract or chopped candied orange peel to the mascarpone mixture.
      • Toppings: Top with crushed amaretti cookies, a drizzle of melted chocolate, or a dusting of cocoa powder.

    Nutrition

    Calories: 78kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 7mg | Sodium: 37mg | Potassium: 12mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 92IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.2mg

    Shrimp Oreganata

    · Leave a Comment

    Shrimp Oreganata is an Italian-American favorite with tender shrimp stuffed with crispy breadcrumbs, bright lemon and Parmesan cheese baked in a lemony white wine sauce. Ready in under 20 minutes, it's perfect for the Feast of the Seven Fishes, an elegant appetizer or a flavorful weeknight dinner.

    Shrimp oreganata with crisp panko topping and white wine.
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    About This Recipe

    Shrimp Oreganata is a classic Italian-American recipe known for its vibrant flavors and ease of preparation. Ready in under 20 minutes, the shrimp are stuffed with a flavorful breadcrumb mixture that is seasoned with fresh lemon, Parmesan and aromatic oregano that perfectly complements the tender shrimp. For another Wonderful One-Pot meal, try my Turkish Stuffed Onions.

    It’s a perfect dish to serve at the Feast of the Seven Fishes as a quick appetizer, or even as a simple dinner paired with lemony pasta or rice.

    📋 Ingredients

    Ingredients for shrimp oreganata, including white wine, Parmesan cheese, dried oregano and garlic.
    • Shrimp: Look for medium-large shrimp (16/20 count per pound). Make sure they’re peeled and deveined for easier preparation.
    • Breadcrumbs: Panko breadcrumbs create a lighter, crunchier texture compared to regular breadcrumbs. Gluten-free breadcrumbs are a good alternative if needed.
    • Herbs: Dried oregano is a classic choice for Shrimp Oreganata, adding a slightly earthy and aromatic flavor and fresh parsley brightens the dish.
    • Wine: Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Different Seafood: Swap the shrimp for scallops or small fillets of white fish for a different take on this dish.
    • Different Herbs: Use fresh basil or thyme instead of oregano or a combination of both herbs.
    • Gluten-Free: Use gluten-free panko breadcrumbs, if needed.

    ⏲️ Instructions

    Cut the tail of the shrimp in half, creating a butterflied shrimp.

    Cut the Shrimp. Butterfly the shrimp by slicing down the back, being careful not to cut all the way through.

    Butterflied shrimp.

    Butterfly the Shrimp. Use the tip of the paring knife to remove the vein, then open up the tail, this is where you'll stuff the shrimp.

    Butterfly all of the deveined shrimp and dry with paper towels.

    Dry the Shrimp. Once the shrimp are prepped, pat them dry with paper towels and lay them in a baking dish.

    Mix the herbs, grated Parmesan cheese and olive oil with the panko breadcrumbs.

    Make the Breadcrumb Mixture. Combine the panko breadcrumbs, chopped parsley, dried oregano, Parmesan cheese, olive oil, lemon zest and grated garlic. Mix until well combined.

    Stuff the butterflied shrimp with the breadcrumb mixture and top with cubes of butter.

    Stuff the Shrimp. Stuff the breadcrumb mixture into each tail. Pour the wine and lemon juice around the shrimp and top with cubed butter.

    Bake the shrimp oreganata until the shrimp are just cooked through and breadcrumbs are crisp and golden.

    Bake the Shrimp. Bake at 425 degrees Fahrenheit for 10-12 minutes. Once done, sprinkle with chopped parsley and serve with lemon wedges.

    📍 Recipe Tips

    • Choose medium-large shrimp (size 16/20 count per pound) which is a good size to hold the breadcrumb topping.
    • Dry the shrimp well before stuffing, this will make sure everything adheres nicely.
    • Use a paring knife to remove the dark vein in the center of the shrimp.
    • For extra crispy breadcrumbs, broil the dish for the last minute or two of baking.
    Lemony shrimp oreganata with parsley and white wine.

    Serving Suggestions

    Serve shrimp oreganata as part of a Feast of the Seven Fishes dinner alongside halibut piccata or white wine steamed clams.

    For a weeknight dinner, serve the shrimp oreganata alongside lemon orzo or pasta with pesto broccolini.

    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.

    Shrimp oreganata recipe with white wine and lemon.
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    Shrimp Oreganata

    Shrimp Oreganata is an Italian-American favorite! Tender shrimp is stuffed with a lemon and herb breadcrumb mixture that's ready in under 20 minutes!
    Prep Time10 minutes
    Cook Time12 minutes
    Total Time22 minutes
    Course: Appetizer, Main Course, Side Dish
    Cuisine: Italian
    Keyword: Italian shrimp oreganata, shrimp oreganata
    Servings: 4 servngs
    Calories: 307kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    US Customary - Metric

    Instructions

    • Preheat your oven to 425°F (220°C).
    • Butterfly the shrimp by slicing them down the back, being careful not to cut all the way through. Use the tip of the paring knife to remove the vein, then open up the tail, this is where you'll stuff the shrimp.
    • Once the shrimp are prepped, pat them dry with paper towels and lay them in a baking dish.
    • For the breadcrumb mixture, in a bowl, combine the panko breadcrumbs, chopped parsley, dried oregano, Parmesan cheese, olive oil, lemon zest and grated garlic. Mix until well combined.
    • Stuff the breadcrumb mixture into the butterflied shrimp tail, gently pressing to adhere. scatter any additional mixture over the finished shrimp.
    • Pour the white wine and lemon juice around the shrimp and dot the shrimp with cubed butter.
    • Place the baking dish in the preheated oven and bake for 10-12 minutes, or until the shrimp are opaque and the breadcrumb topping is golden brown.
    • Remove the shrimp from the oven and sprinkle with additional chopped parsley. Serve with lemon wedges on the side for squeezing over the shrimp.

    Notes

      • Choose medium-large shrimp (size 16/20 count per pound) which is a good size to hold the breadcrumb topping.
      • Dry the shrimp well before stuffing, this will make sure everything adheres nicely.
      • Use a paring knife to remove the dark vein in the center of the shrimp.
      • For extra crispy breadcrumbs, broil the dish for the last minute or two of baking.

    Nutrition

    Calories: 307kcal | Carbohydrates: 8g | Protein: 17g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 160mg | Sodium: 789mg | Potassium: 193mg | Fiber: 1g | Sugar: 1g | Vitamin A: 725IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 1mg

    Tartiflette (French Potato and Cheese Casserole)

    · 1 Comment

    If there’s one dish that defines indulgence, it’s tartiflette. A French casserole with layers of creamy potatoes, smoky bacon, and melty Brie, this French classic is the ultimate comfort food.

    French potato and onion casserole is called tartiflette.
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    About This Recipe

    Tartiflette is a decadent French potato casserole from the Alps, traditionally made with Reblochon cheese. This version combines Yukon Gold potatoes, caramelized onions, crispy bacon, and Gruyère, all crowned with luxurious slices of Brie.

    It’s a hearty and flavorful dish perfect for cold evenings, holiday dinners, or simply treating yourself to a little French decadence.

    📋 Ingredients

    Ingredients for Tartiflette, a French potato casserole including bacon, onions, brie cheese and white wine.
    • Yukon Gold Potatoes: These potatoes are ideal because of their creamy texture and hold their shape well after cooking. If you can’t find Yukon Gold, red potatoes or fingerlings are good alternatives.
    • White Onions: White onions caramelize beautifully, adding sweetness that balances the savory elements of the dish. Slice them thin and evenly to ensure they cook uniformly. Yellow onions can be substituted if needed, but their flavor is slightly milder.
    • Bacon: Traditionally, French recipes don't have crispy bacon, so don't worry about getting it super crispy.
    • Sour Cream or Crème Fraîche: This creamy addition enhances the richness of the dish and helps bind the layers together. Crème fraîche is slightly tangier and more luxurious, but either option works well. Greek yogurt could also be used in a pinch.
    • Gruyère Cheese: Gruyère is a key ingredient, providing a nutty, melty layer of flavor. Look for authentic Swiss Gruyère for the best results. If you don’t have Gruyère, Emmental or even Swiss cheese are great substitutes.
    • Brie Cheese: Slices of Brie on top take this dish to another level of decadence. You can remove some of the rind with a vegetable peeler if you prefer a smoother melt. For authenticity, use Reblochon if you can find it, as it’s the traditional cheese for tartiflette.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Cheese: If Reblochon is available, try it for a more authentic flavor. Alternatively, Camembert or a triple-cream cheese works beautifully.
    • Bacon: Pancetta or smoked turkey bacon make excellent substitutes.
    • Meat-Free: Substitute, sautéed mushrooms for a similar umami depth.
    • Wine-Free: If you’d prefer to skip the wine, deglaze the pan with chicken or vegetable stock.

    ⏲️ Instructions

    Saute the sliced onions until the begin to caramelize.

    Fry Bacon and Sauté Onions. Fry the bacon pieces until just crisp, then Remove and set aside. In the same skillet, sauté the onions over medium heat until lightly golden, about 15–20 minutes.

    Add sour cream and bacon to the caramelized onions and stir to combine.

    Make the Onion Mixture. Add fresh thyme and deglaze with white wine. Add the cooked bacon back into the onions, then mix in the sour cream and season with salt and pepper.

    Layer shredded Gruyere cheese on top of the caramelized onions.

    Layer the Tartiflette. Grease a casserole dish with butter and layer the potato slices on the bottom, then the onion-bacon mixture, followed by half of the shredded Gruyère. Repeat the layers.

    Layer sliced brie on top of the French potato casserole.

    Layer Brie and Bake. Finish with slices of potato and layer with Brie on top. Bake in the preheated 375°F oven for 30–35 minutes, or until the cheese is melted and bubbling. Let rest for a few minutes, then serve.

    📍 Recipe Tips

    • Prep Ahead: Cook and slice the potatoes and caramelize the onions a day in advance to save time.
    • Bacon Fat: save some of the bacon fat in the skillet for caramelizing the onions.
    • Cheese Rind: Remove some of the Brie rind with a vegetable peeler so the cheese melts evenly.
    French potato and onion casserole with bacon and brie cheese.

    Serving Suggestions

    Serve tartiflette as a main dish alongside a crisp nicoise salad with a Dijon vinaigrette to cut through the richness. Pair the tartiflette with a glass of dry white wine, such as Sauvignon Blanc or Pinot Gris.

    For a larger meal, serve it as a decadent side with roasted chicken or seared cast iron steaks.

    More French 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.

    Tartiflette is a French casserole layered with potatoes, cheese and caramelized onions.
    Print Recipe
    5 from 1 vote

    Tartiflette (French Potato, Onion, and Bacon Casserole)

    Tartiflette is a decadent French potato casserole made with creamy Brie and Gruyère cheese, caramelized onions, and bacon.
    Prep Time15 minutes
    Cook Time55 minutes
    Total Time1 hour 10 minutes
    Course: Main Course, Side Dish
    Cuisine: French
    Keyword: Frech potato casserole, French tartiflette recipe, tartiflette, tartiflette recipe
    Servings: 6 servings
    Calories: 477kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    • 2 pounds Yukon Gold potatoes peeled
    • 2 white onions cut into ¼ inch thick slices
    • ½ pound bacon cut into ½-inch pieces
    • ½ cup white wine
    • Fresh thyme sprigs
    • ¼ cup sour cream or crème fraîche
    • Salt and pepper to taste
    • 1 ½ cups shredded Gruyère cheese
    • Brie cheese sliced (remove some of the rind if desired)
    • 1 tablespoon butter for greasing casserole dish
    US Customary - Metric

    Instructions

    • Place the peeled potatoes in cold, salted water. Bring to a boil and cook until just fork-tender. Let cool slightly, then slice into thick rounds.
    • Preheat the oven to 375°F (190°C).
    • Next, in a skillet, fry the bacon pieces until just crisp. Remove and set aside on a paper towel lined plate.
    • In the same skillet, sauté the onions over medium heat until soft and lightly golden, about 15–20 minutes. Add fresh thyme and deglaze the pan with white wine, scraping up any browned bits.
    • Add the cooked bacon back into the onions, then mix in the sour cream and season with salt and pepper.
    • Grease a large casserole dish with butter and layer the potato slices on the bottom, then spread the onion-bacon mixture on top, followed by half of the shredded Gruyère. Repeat the layers, finishing with slices of Brie on top.
    • Bake in the preheated oven for 30–35 minutes, or until the cheese is melted and bubbling. Let rest for a few minutes, then serve.

    Notes

      • Prep Ahead: Cook and slice the potatoes and caramelize the onions a day in advance to save time.
      • Bacon Fat: save some of the bacon fat in the skillet for caramelizing the onions.
      • Cheese Rind: Remove some of the Brie rind with a vegetable peeler so the cheese melts evenly.
      • Cheese: If Reblochon is available, try it for a more authentic flavor. Alternatively, Camembert or a triple-cream cheese works beautifully.
      • Wine-Free: If you’d prefer to skip the wine, deglaze the pan with chicken or vegetable stock.
      • Bacon: Pancetta or smoked turkey bacon make excellent substitutes.
    •  
    •  

    Nutrition

    Calories: 477kcal | Carbohydrates: 31g | Protein: 18g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 515mg | Potassium: 818mg | Fiber: 4g | Sugar: 3g | Vitamin A: 449IU | Vitamin C: 33mg | Calcium: 374mg | Iron: 2mg

    Caramelized Onion Dip

    · 1 Comment

    Creamy, rich, and packed with sweet caramelized onions, this homemade caramelized onion dip is always a crowd-pleaser! serve with the ultimate dipper, crunchy potato chips for that perfect creamy, crisp bite!

    Homemade caramelized onion dip garnished with chives and served with potato chips.
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    About This Recipe

    This caramelized onion dip is a party favorite with its deeply caramelized onions and creamy base. The combination of cream cheese, sour cream, and mayonnaise creates an irresistibly smooth and tangy texture, while a hint of Worcestershire sauce adds a delicious savory depth of flavor.

    📋 Ingredients

    Ingredients for caramelized onion dip, including yellow onions, cream cheese, sour cream and Worcestershire sauce.
    • Onions: Yellow onions are ideal for this recipe because they caramelize beautifully, turning sweet and jammy.
    • Cream Cheese: Bring the cream cheese to room temperature so it blends easily with the other ingredients.
    • Sour Cream: Sour cream adds a bright tanginess that balances the richness of the cream cheese and mayonnaise.
    • Mayonnaise: Mayonnaise adds a savory note that complements the caramelized onions perfectly. If you can find Japanese style Kewpie mayo, add that as it has great flavor.
    • Worcestershire Sauce: A few dashes of Worcestershire sauce enhances the dip with richness and a slight tang.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Onions: Use other types of onions or a combination of different types, such as white onions, shallots or red onions.
    • Add-Ins: add crispy crumbled bacon to the onion dip for a smoky and meaty flavor or grated Parmesan cheese for a savory and cheesy addition.

    ⏲️ Instructions

    Halfway through cooking, the onions will begin to turn golden.

    Saute the Onions. Saute the onions over medium heat, stirring occasionally. About halfway through, the onions will start to change color.

    Caramelize the onions until they are deeply golden brown and sweet.

    Caramelize the Onions. Keep sauteing the onions over medium heat, stirring every so often until the onions deepen in color and become jammy.

    Add the caramelized onions to the sour cream and cream cheese mixture and pulse to combine.

    Blend the Onion Dip. Add the cream cheese, sour cream, mayonnaise and Worcestershire to a blender and pulse a few times. Add the caramelized onions and pulse until just combined.

    Garnish the onion dip with chopped fresh chives.

    Chill and Serve. Chill for at least 30 minutes then transfer to a serving bowl. Garnish with chives and serve with potato chips.

    📍 Recipe Tips

    • Slice the Onions: Use a mandolin to evenly slice the onions thin, ensuring they cook uniformly and caramelize at the same rate for the best texture.
    • Caramelizing Onions: Low and slow is the key to getting deeply golden and jammy onions. Avoid rushing the process and cook over medium heat.
    • Chilling Time: Allow the dip to chill for at least 30 minutes so all the flavors come together and the dip firms up.
    Creamy caramelized onion dip with potato chips.

    Serving Suggestions

    Serve the caramelized onion dip with crisp and sturdy potato chips, fresh veggies or puff pastry straws. Spread it onto steak crostini or add a dollop on top of grilled burgers.

    Pair with a glass of sparkling wine or a crisp beer to balance the creamy richness.

    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.

    Homemade caramelized onion dip recipe.
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    5 from 1 vote

    Caramelized Onion Dip

    Caramelized onion dip is rich, creamy and packed with sweet caramelized onions. Serve with potato chips or veggies for an appetizer that everyone loves!
    Prep Time10 minutes
    Cook Time40 minutes
    CHILLING30 minutes
    Total Time1 hour 20 minutes
    Course: Appetizer, Snack
    Cuisine: American
    Keyword: caramelized onion dip, homemade caramelized onion dip
    Servings: 6 servings
    Calories: 380kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    US Customary - Metric

    Instructions

    • Heat butter and olive oil in a wide skillet over medium heat. Add the sliced onions and cook with the lid on, stirring occasionally, until the onions are deeply caramelized and jammy, about 30-40 minutes.
    • In a food processor, combine the softened cream cheese, sour cream, mayonnaise, Worcestershire sauce, salt, and black pepper. Pulse until smooth and well combined.
    • Add the caramelized onions to the food processor and pulse a few more times until just combined. Chill the onion dip for at least 30 minutes to allow it to firm up and the flavors to meld together.
    • Transfer the dip to a serving bowl and let it sit at room temperature for a few minutes before serving. Garnish with chopped chives and serve with potato chips.

    Notes

      • Slice the Onions: Use a mandolin to evenly slice the onions thin, ensuring they cook uniformly and caramelize at the same rate for the best texture.
      • Caramelizing Onions: Low and slow is the key to getting deeply golden and jammy onions. Avoid rushing the process cook over medium heat.
      • Chilling Time: Allow the dip to chill for at least 30 minutes so all the flavors come together and the dip firms up.
      • Onions: Use other types of onions or a combination of different types, such as white onions, shallots or red onions.
      • Add-Ins: add crispy crumbled bacon to the onion dip for a smoky and meaty flavor or grated Parmesan cheese for a savory and cheesy addition.
    •  

    Nutrition

    Calories: 380kcal | Carbohydrates: 8g | Protein: 3g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 447mg | Potassium: 161mg | Fiber: 1g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 0.3mg

    Potato Leek Tart

    · 13 Comments

    Potato leek tart is an impressive savory tart inspired by the classic potato leek soup, vichyssoise. The savory tart boasts big bold flavors and is layered with a Dijon béchamel, savory leeks and bright fresh thyme.

    Potato leek tart topped with fresh thyme.
    [feast_advanced_jump_to]

    About This Recipe

    Inspired by my love for vichyssoise, one of the first Julia Child recipes I ever made, this potato leek tart is a savory galette that celebrates the simple elegance of French cooking. For another wonderful mediterranean recipe try my Turkish Stuffed Onions.

    Thinly sliced Yukon potatoes are layered with buttery, sautéed leeks and a luscious Dijon mustard béchamel, all nestled in a flaky pastry crust.

    As the tart bakes, the mustard’s sharpness mellows and blends beautifully with the creamy potatoes and sweet leeks, creating a dish that’s both hearty and sophisticated. And if you’re short on time, a premade pie crust works perfectly here, so you can enjoy this savory tart with minimal effort!

    📋 Ingredients

    Ingredients for potato leek tart including milk, leeks and paprika.
    • Yukon Potatoes: Their naturally creamy texture and mild flavor make them ideal for this tart, as they bake evenly and pair perfectly with the leeks and mustard.
    • Leeks: Sweet and delicate, leeks bring a mellow onion-like flavor that enhances the tart without overpowering it. Tip, cook extra leeks and add them to this challah stuffing.
    • Dijon Mustard: Adds tangy depth to the béchamel, balancing the richness of the potatoes and leeks.
    • Milk: The base for the béchamel sauce, whole milk provides creaminess and allows the sauce to thicken without being too heavy.
    • Paprika: A subtle touch of smokiness or sweetness (depending on the variety) rounds out the flavors in the béchamel.
    • Fresh Thyme: Adds a hint of herbal brightness, tying all the flavors together and giving the tart a rustic, French-inspired touch.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Potatoes: While Yukon potatoes provide a creamy texture, you can substitute them with red potatoes or even sweet potatoes for a slightly different flavor.
    • Leeks: Swap leeks for sautéed onions or shallots if you don’t have leeks on hand.
    • Dijon Mustard: If you’re out of Dijon, try a grainy mustard for added texture or omit it entirely for a milder béchamel.
    • Dough: Premade pie crust works beautifully for this recipe.
    • Seasonings: Add a pinch of nutmeg to the béchamel for a warm, aromatic note, or sprinkle grated Gruyère or Parmesan cheese over the filling before baking.

    ⏲️ Instructions

    Saute chopped leeks in butter until softened and tender.

    Saute the Leeks. Melt butter in a skillet over medium heat. Add the chopped leeks and sauté until wilted, about 5-8 minutes. Season with salt and pepper, then set aside to cool.

    Stir the milk into the roux until the bechamel is thick enough to coat a spoon.

    Make the Béchamel. Melt butter in a small pot over medium heat and whisk in flour and cook for 1-2 minutes until no raw flour remains. Add Dijon mustard, paprika, salt and pepper and whisk in milk for about 2-3 minutes until thickened.

    Spread a thin layer of bechamel onto the pie dough.

    Layer Béchamel. Roll out dough into a 10-12 inch circle, or divide it into two smaller tarts. Transfer the dough to a parchment-lined baking sheet and spread the béchamel over the dough, leaving a 1-inch border.

    Spread the sautéed leeks on top of the bechamel layer.

    Layer Sautéed Leeks. Layer half of the sautéed leeks (if making two tarts), spreading evenly onto the béchamel layer.

    Arrange the sliced potatoes on top of the sautéed leeks.

    Layer Potatoes. Layer the sliced potatoes, in a round pattern, while slightly overlapping the potatoes.

    Fold pie dough around, creating a crust and brush with egg wash and sprinkle of thyme.

    Garnish and Bake. Fold the edges of the dough over the filling, overlapping as needed. Brush the crust with egg wash and sprinkle with sea salt and fresh thyme. Bake at 400 degrees Fahrenheit for 25-30 minutes until the crust is golden brown.

    📍 Recipe Tips

    • Slice Potatoes Thinly: Use a mandoline or sharp knife to slice the potatoes thin and evenly, ensuring they cook through in the oven.
    • Soak the Potatoes: After slicing potatoes, soak them in cold water while you're preparing the rest of the dish, which will help potatoes get more crispy, then pat dry with paper towels.
    • Cover the Tart: If you see the crust is getting dark too quickly, cover the tart with foil and continue baking.
    • Chill the Dough: If making homemade dough, chilling it beforehand makes rolling it out much easier.
    • Transfer Dough to Baking Sheet: Before layering the tart, make sure to transfer the dough to the lined baking sheet first, since it's very delicate.
    Potato leek galette with sautéed leeks and fresh thyme.

    Serving Suggestions

    This potato leek tart is perfect for brunch, lunch or holiday dinner. Pair it with Julia Child's nicoise salad tossed in a bright vinaigrette or serve alongside balsamic brussels sprouts or roasted delicata squash with Parmesan.

    For wine lovers, a chilled Sauvignon Blanc or a light Pinot Noir complements the tart’s creamy and savory flavors beautifully.

    More French Inspired Recipes

    Potato leek tart recipe with sautéed leeks and a Dijon bechamel sauce.
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    4.85 from 19 votes

    Potato Leek Tart

    Potato leek tart is a savory galette, layered with sauteed leeks, thinly sliced potatoes and a bold Dijon béchamel.
    Prep Time10 minutes
    Cook Time40 minutes
    Dough Chilling30 minutes
    Total Time1 hour 20 minutes
    Course: Brunch, Dinner, Lunch
    Cuisine: French, Mediterranean
    Keyword: potato leek galette, potato leek tart
    Servings: 12 servings
    Calories: 203kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    Dough

    • 1 ¼ cup all-purpose flour + more for rolling
    • ¼ teaspoon salt
    • 8 tablespoons cold, unsalted butter cut into small cubes
    • ¼ cup Greek yogurt
    • 2 teaspoons fresh lemon juice
    • ¼ cup ice water

    Filling

    • 2-3 small Yukon potatoes washed and thinly sliced
    • 1 large leek washed and chopped
    • 2 tablespoons unsalted butter
    • Salt and pepper to taste
    • Fresh thyme leaves + more, for garnish

    Dijon Béchamel

    Topping

    US Customary - Metric

    Instructions

    Make the Dough

    • Add flour, salt, and cubed butter to a food processor. Pulse until the butter is the size of small peas.
    • In a small bowl, whisk together the Greek yogurt, lemon juice, and ice water. Add the mixture to the food processor and pulse until the dough forms a ball.
    • Using floured hands, shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.

    Prepare the Filling

    • Melt butter in a skillet over medium heat. Add the chopped leeks and sauté until wilted, about 5-8 minutes. Season with salt and pepper, then set aside to cool.
    • To make the béchamel, melt butter in a small pot over medium heat. Whisk in the flour and cook for 1-2 minutes until no raw flour remains.
    • Stir in Dijon mustard, paprika, salt, and pepper. Gradually add the warmed milk, whisking constantly until the sauce thickens and coats the back of a spoon, about 2-3 minutes. Taste and adjust seasoning if needed, then set aside.
    • Preheat the oven to 400°F (200°C).

    Assemble the Tart:

    • Roll out the chilled dough on a lightly floured surface into a 10-12 inch circle, or divide it into two smaller tarts. Transfer the dough to a parchment-lined baking sheet.
    • Spread the béchamel over the dough, leaving a 1-inch border. Layer the sautéed leeks and thinly sliced potatoes on top.
    • Fold the edges of the dough over the filling, overlapping as needed. Brush the crust with egg wash and sprinkle with sea salt and fresh thyme.

    Bake and Garnish

    • Bake the tart for 25-30 minutes, or until the crust is golden brown and the potatoes are tender.
    • Garnish with fresh thyme leaves and serve warm.

    Notes

      • Slice Potatoes Thinly: Use a mandoline or sharp knife to slice the potatoes thin and evenly, ensuring they cook through in the oven.
      • Soak the Potatoes: After slicing potatoes, soak them in cold water while you're preparing the rest of the dish, which will help potatoes get more crispy, then pat dry with paper towels.
      • Cover the Tart: If you see the crust is getting dark too quickly, cover the tart with foil and continue baking.
      • Chill the Dough: If making homemade dough, chilling it beforehand makes rolling it out much easier.
      • Transfer Dough to Baking Sheet: Before layering the tart, make sure to transfer the dough to the lined baking sheet first, since it's very delicate.
      • Dough: Premade pie crust works beautifully for this recipe.
    •  
    •  
    •  
    Recipe makes 1 large tart or 2 smaller ones.

    Nutrition

    Calories: 203kcal | Carbohydrates: 18g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 176mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 557IU | Vitamin C: 7mg | Calcium: 52mg | Iron: 1mg

    Butternut Squash Risotto with Crispy Sage

    · 2 Comments

    The epitome of fall comfort food, this butternut squash risotto is flavored with floral saffron and topped with crispy sage and a good grating of Parmesan cheese.

    Creamy butternut squash risotto topped with roasted butternut squash and fried sage.
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    About This Recipe

    Creamy butternut squash risotto is the ultimate fall comfort dish, elevated with a touch of saffron for a warm, floral flavor. Roasted butternut squash is caramelized with maple syrup and spices, adding a slightly sweetness to every bite.

    Whether you have a pumpkin or other winter squash, the technique is the same. But there is nothing like the sweet flavor of butternut squash that goes so well with creamy risotto. Garnish the risotto with crispy fried sage leaves and a healthy grating of Parmesan cheese.

    📋 Ingredients

    Ingredients for butternut squash risotto, including shallot, sage, saffron and cinnamon.
    • Butternut Squash: Sweet and nutty, it’s roasted to bring out caramelized flavors that deepen the risotto’s richness.
    • Maple Syrup: This is the time to use real maple syrup for the best flavor.
    • Cinnamon: Warm and aromatic, it complements the natural sweetness of the squash.
    • Sage and Thyme: Fresh herbs that add earthy, savory notes.
    • Arborio Rice: The star of risotto, its starchy grains create a creamy texture as it slowly absorbs the liquid.
    • Saffron: A luxurious spice that imparts a golden hue and floral flavor. A small pinch is all you need.
    • White Wine: Adds acidity to balance the richness of the dish.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Squash: Use pumpkin, acorn squash, or kabocha squash instead of butternut.
    • Saffron: If unavailable, a pinch of turmeric can mimic the golden color, though the flavor will differ.

    ⏲️ Instructions

    Roast the butternut squash util caramelized and tender.

    Roast the Squash. Toss squash with olive oil, maple syrup, cinnamon, herbs and salt and pepper and arrange in a single layer and roast the squash 40-45 minutes tender. Puree most of the squash and set aside.

    Saute shallot and garlic in olive oil.

    Saute Aromatics. Heat a wide dutch oven over medium heat and drizzle with olive oil and add butter, Once melted, saute shallot for 3-4 minutes, then and add garlic and saute for another minute.

    Saute arborio rice in olive oil.

    Stir in Arborio Rice. Stir in the arborio rice, making sure all of the the grains are coated with the olive oil and butter.

    Pour white wine into the rice and let the wine reduce.

    Pour in White Wine. Stir the wine into the rice for 1-2 minutes so the alcohol cooks off and reduces.

    Add 1-2 cups of stock at a time, into the arborio rice, stirring in between so the rice absorbs the liquid.

    Add the Stock. Steep the saffron in the vegetable stock and ladle in 1-2 cups of stock at a time, continually stirring, for about 20-25 minutes.

    Add the pureed butternut squash to the risotto and stir to combine well.

    Add the Pureed Squash. Stir in pureed squash with another ladle of stock and continue cooking for another 10 minutes until rice is tender and creamy.

    Add grated parmesan cheese to the squash risotto at the end of cooking.

    Stir in Parmesan Cheese: Stir in the grated Parmesan cheese and taste for seasoning.

    Finish cooking the squash risotto until all the liquid has absorbed and the risotto is thick and creamy.

    Finish Risotto. Remove the risotto from heat and taste for seasoning. As the risotto sits, it will slightly thicken.

    📍 Recipe Tips

    • Like any risotto, saute the arborio rice in the olive oil and aromatics, which will deepen the overall flavor.
    • The risotto will thicken as it sits. To loosen, add a bit more stock and stir over low heat.
    • Got leftover risotto? Make arancini which are fried risotto balls.
    Maple roasted butternut squash risotto, garnished with fried sage and Parmesan cheese.

    Serving Suggestions

    Butternut squash risotto would be fantastic served as part of Thanksgiving dinner. Garnish the risotto with fried sage leaves and serve alongside a crisp arugula and pear salad.

    More Butternut Squash Recipes

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

    Butternut squash risotto with fried sage and Parmesan cheese.
    Print Recipe
    5 from 4 votes

    Butternut Squash Risotto with Sage and Parmesan

    The epitome of fall comfort food, this butternut squash risotto is flavored with floral saffron and topped with crispy sage and a good grating of Parmesan cheese.
    Prep Time10 minutes
    Cook Time1 hour 20 minutes
    Total Time1 hour 30 minutes
    Course: Main Course
    Cuisine: Italian
    Keyword: butternut squash risotto, butternut squash risotto with sage, squash risotto
    Servings: 6 servings
    Calories: 378kcal
    Author: Samantha Ferraro
    Cost: $10

    Equipment

    Ingredients

    Butternut Squash

    • 1 medium butternut squash peeled and cut into ½ inch cubes
    • 2 tablespoons olive oil
    • 2 tablespoons maple syrup
    • ½ teaspoon cinnamon
    • 2-3 sage leaves chopped finely
    • 2 thyme sprigs leaves removed and chopped
    • ½ teaspoon kosher salt
    • Freshly grated black pepper

    Risotto

    Toppings

    US Customary - Metric

    Instructions

    • Preheat the oven to 400 degrees Fahrenheit and place cubed butternut squash on a foiled lined baking sheet.
    • Season and Cook Butternut Squash: Toss squash with olive oil, maple syrup, cinnamon, herbs and salt and pepper and arrange in a single layer. Roast the squash for 40-45 minutes until fork tender.
    • Puree Butternut Squash. Once done, save some of the roasted squash for garnish and puree the rest in a blender until smooth and set aside.
    • Saute Aromatics. Heat a wide dutch oven over medium heat and drizzle with olive oil and add butter. Once melted, saute chopped shallot for 3-4 minutes until just softened and add garlic and saute for another minute.
    • Stir in Arborio Rice. Stir in the arborio rice, making sure all of the the grains are coated with the olive oil and butter.
    • Pour in White Wine. stir the wine into the rice for 1-2 minutes so the alcohol cooks off and reduces.
    • Add the Stock. Steep the saffron in the vegetable stock. Ladle in 1-2 cups of stock, while continually stirring until the risotto is mostly cooked through, about 20-25 minutes.
    • Add the Pureed Squash. Stir in pureed squash with another ladle of stock and continue cooking for another 10 minutes until rice is tender and creamy.
    • Stir in Parmesan and Garnish: Stir in the grated Parmesan cheese and taste for seasoning. Ladle risotto into shallow bowls and top with cubed butternut squash fried sage leaves.

    Notes

    • Like any risotto, saute the arborio rice in the olive oil and aromatics, which will deepen the overall flavor.
    • The risotto will thicken as it sits. To loosen, add a bit more stock and stir over low heat.
    • Got leftover risotto? Make arancini which are fried risotto balls.
    • Pressure Cooker Option:
      • Sauté shallots and garlic in olive oil, then stir in Arborio rice, wine, and pureed squash. Cook on high pressure for 6 minutes.
      • Once done, release the pressure and stir the risotto to combine the liquid. Let it sit for a few minutes to thicken, then stir in grated cheese for a perfectly creamy finish.

    Nutrition

    Calories: 378kcal | Carbohydrates: 51g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 1288mg | Potassium: 532mg | Fiber: 4g | Sugar: 9g | Vitamin A: 13993IU | Vitamin C: 27mg | Calcium: 152mg | Iron: 3mg

    Fresh Green Bean Casserole with Fried Onions

    · 1 Comment

    Classic green bean casserole gets an irresistible upgrade with a Marsala mushroom cream sauce, tender fresh green beans, and homemade crispy fried onions. This from scratch version is a savory twist on the traditional holiday favorite!

    Homemade green bean casserole with fried onions and Parmesan cheese.
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    About This Recipe

    This homemade green bean casserole goes beyond the canned soup classic, with layers of fresh textures and flavors. Blanched green beans stay crisp-tender and vibrant, while a creamy mushroom sauce with a hint of Marsala wine adds depth and richness. For another wonderful side dish try my Tartiflette (French Potato and Cheese Casserole).

    Topped with golden fried onions, this classic casserole transforms a beloved side dish into a must have addition to your holiday table!

    📋 Ingredients

    Ingredients for homemade green bean casserole, including mushrooms, buttermilk, spices and onions.
    • Green Beans: Use fresh green beans or haricots verts, which are thinner and more delicate. If they aren’t prepped, trim the stringy ends before blanching.
    • Mushrooms: Button or cremini mushrooms are classic, but you could also experiment with shiitake or oyster mushrooms for even more umami.
    • Marsala Wine: Marsala’s unique, slightly sweet flavor adds depth to the sauce, balancing the rich creaminess and giving the casserole a gourmet touch.
    • Chicken Stock: Used to thin the sauce while adding more flavor than water, chicken stock keeps the sauce savory without being too heavy. Use vegetable stock for a vegetarian version.
    • Parmesan Cheese: Parmesan adds a nutty, salty finish that boosts the overall richness. Stir it in just as the sauce thickens for a smooth, luxurious texture.
    • White Onion: Thinly sliced white onion is essential for the crispy topping. Soaking in buttermilk before dredging adds tang and tenderness, making each bite extra crunchy.
    • Buttermilk: Buttermilk tenderizes the onion slices and helps the flour coating stick.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Wine: Swap Marsala for white wine or additional stock
    • Mushrooms: Use any mushroom variety you prefer (shiitake and oyster mushrooms work beautifully)
    • Green Beans: Fresh or frozen green beans work equally well, but if using frozen, make sure to thaw and drain them first.
    • Gluten Free: For a gluten-free version, substitute the flour with rice flour or cornstarch
    • Buttermilk: If buttermilk isn't available, make your own by adding 1 tablespoon of lemon juice to 1 cup milk and let sit for 5 minutes.

    ⏲️ Instructions

    Make the Fried Onions

    Use a mandolin to slice the onions thin.

    Slice the Onions. Use a mandolin to slice the onions thin.

    Submerge the sliced onions in the buttermilk.

    Soak Onions in Buttermilk. Soak the sliced onions in buttermilk for 15-20 minutes

    Dredge the buttermilk onions in the seasoned flour mixture.

    Dredge the Onions. In a separate bowl, combine the flour, paprika, garlic powder, salt, and pepper and dredge the onions in the seasoned flour, shaking off any excess.

    Fry the onions for a few minutes until golden brown and crispy.

    Fry the Onions. Heat oil to 375°F and fry the onions in batches for 2-3 minutes until crisp and golden brown. Then drain on a paper towel-lined baking sheet, sprinkle with salt and set aside.

    Make the Green Bean Casserole

    Add chopped garlic and thyme to the sautéed mushrooms.

    Saute Mushrooms. In a large skillet, saute mushrooms in butter and olive oil for 5-8 minutes until caramelized. Add the garlic and thyme and saute for another minute until fragrant.

    Cook the flour with the sautéed mushrooms until all of the raw flour is cooked and the mixture has thickened.

    Add Flour. Sprinkle flour over the mushroom mixture, stirring constantly, and cook for 1-2 minutes to cook off the raw flour taste.

    Simmer the creamy mushroom mixture until slightly thickened.

    Make the Mushroom Sauce. Pour in the Marsala wine and deglaze, scraping any bits on the bottom. Add chicken stock, milk, and grated Parmesan and bring to a gentle simmer for 8-10 minutes, until slightly thickened.

    Add blanched green beans to the creamy mushroom mixture and toss to combine.

    Assemble Casserole. Add blanched green beans to the mushroom mixture and combine. Transfer to a casserole dish, top with the fried onions and bake for 25-30 minutes at 375°F until bubbling and golden.

    📍 Recipe Tips

    • Blanching the Green Beans: This keeps the beans bright and crisp-tender. Immediately cool them in ice water to preserve their color and texture.
    • Fry in Batches: For the crispiest fried onions, fry in small batches and salt them as soon as they come out of the oil.
    • Make Ahead: Prepare the casserole mixture up to a day in advance by blanching the green beans and cooking the mushroom sauce. On the day of serving, top with fried onions, and bake.
    • Frying the Onions in Advance: The fried onions can be made a day or two ahead. Let them cool completely, then store in an airtight container at room temperature to keep them crisp.
    Creamy green bean casserole topped with fried onions.

    Serving Suggestions

    This fresh green bean casserole is the ultimate Thanksgiving side dish! serve alongside other favorite side dishes such as, potato leek gratin, mashed potatoes with roasted garlic, and sauteed balsamic brussels sprouts.

    More Vegetable Side Dishes

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

    Green bean casserole recipe topped with fried onions.
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    5 from 1 vote

    Fresh Green Bean Casserole with Fried Onions

    This fresh green bean casserole is made with a creamy mushroom Marsala sauce, topped with crispy homemade fried onions. The perfect addition to holiday dinners!
    Prep Time15 minutes
    Cook Time40 minutes
    Total Time55 minutes
    Course: Side Dish
    Cuisine: American
    Keyword: fresh green bean casserole, green bean casserole with fried onions, homemade green bean casserole
    Servings: 4 servings
    Calories: 632kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    For the Green Bean Casserole:

    • 1- pound green beans ends trimmed and cut into 1½-inch pieces
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1 pint button or cremini mushrooms sliced
    • 3 garlic cloves finely chopped
    • 2 tablespoons fresh thyme leaves
    • ¼ cup flour
    • ½ cup Marsala wine
    • ½ cup chicken stock
    • 1½ cups milk
    • ¼ cup grated Parmesan
    • Salt and pepper to taste

    For the Fried Onions:

    US Customary - Metric

    Instructions

    Make the Fried Onions:

    • Soak the thinly sliced onions in buttermilk for 15-20 minutes.
    • In a separate bowl, combine flour, paprika, garlic powder, salt, and pepper.
    • Heat oil in a deep skillet or pot to 375°F (190°C).
    • Dredge the soaked onions in the seasoned flour, shaking off any excess.
    • Fry the onions in batches for 2-3 minutes until crisp and golden brown.
    • Remove and drain on a paper towel-lined baking sheet, sprinkling with salt while still hot. Set aside.

    Blanch the Green Beans:

    • Bring a large pot of water to a boil. Add the green beans and cook for 3-5 minutes until they are bright green.
    • Immediately transfer the green beans to a bowl of ice water to stop the cooking process.
    • Once cooled, remove from the ice water and pat dry. Set aside.

    Prepare the Mushroom Mixture:

    • Preheat the oven to 375°F
    • In a large skillet, heat butter and olive oil over medium heat and add sliced mushrooms and cook for 5-8 minutes until caramelized.
    • Add the chopped garlic and thyme, season with salt and pepper, and cook for another minute until fragrant.
    • Sprinkle flour over the mushroom mixture, stirring constantly, and cook for 1-2 minutes to cook off the raw flour taste.
    • Pour in the Marsala wine, deglazing the pan by scraping up any bits stuck to the bottom.
    • Once the wine has reduced slightly, add chicken stock, milk, and grated Parmesan. Season with salt and pepper.
    • Bring to a gentle simmer and cook for 8-10 minutes, allowing the sauce to thicken.

    Make the Casserole:

    • Add the blanched green beans to the skillet and toss to combine everything.
    • Transfer the mixture to a casserole dish and spread it evenly.
    • Top with the fried onions.
    • Bake the casserole for 25-30 minutes until bubbling and golden. Serve warm.

    Notes

      • Blanching the Green Beans: This keeps the beans bright and crisp-tender. Immediately cool them in ice water to preserve their color and texture.
      • Fry in Batches: For the crispiest fried onions, fry in small batches and salt them as soon as they come out of the oil.
      • Make Ahead: Prepare the casserole mixture up to a day in advance by blanching the green beans and cooking the mushroom sauce. On the day of serving, top with fried onions, and bake.
      • Frying the Onions in Advance: The fried onions can be made a day or two ahead. Let them cool completely, then store in an airtight container at room temperature to keep them crisp.
      • Buttermilk: If buttermilk isn't available, make your own by adding 1 tablespoon of lemon juice to 1 cup milk and let sit for 5 minute.

    Nutrition

    Calories: 632kcal | Carbohydrates: 87g | Protein: 23g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 377mg | Potassium: 1300mg | Fiber: 7g | Sugar: 20g | Vitamin A: 1769IU | Vitamin C: 22mg | Calcium: 409mg | Iron: 6mg

    Spinach and Feta Baked Potatoes

    · Leave a Comment

    These spinach and feta baked potatoes have all the flavors of spanakopita, tender spinach, tangy feta and aromatic garlic, stuffed into a hearty twice-baked potato. Creamy and packed with vibrant flavors, this is the kind of comfort food you’ll want to dig into again and again!

    spanakopita baked potatoes stuffed with spinach, sauteed shallots and garlic and feta cheese.
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    About This Recipe

    These Spinach and Feta Baked Potatoes take all the comforting elements of a twice baked potato and bring in the classic flavors of spanakopita. For another wonderful mediterranean recipe try my Turkish Stuffed Onions or my
    Mediterranean Crispy Rice Salad.

    Hearty russet potatoes are filled with a mixture of sauteed shallots, garlic, spinach and feta cheese. Once piled high and baked, the spinach and feta baked potatoes are generously dusted with grated Parmesan cheese, making them an irresistible weeknight dinner! For another wonderful side dish try my Tartiflette (French Potato and Cheese Casserole).

    📋 Ingredients

    Ingredients for spinach and feta baked potatoes, including Parmesan cheese, sour cream and garlic.
    • Russet Potatoes: These are perfect for twice-baked potatoes, with their sturdy skins and fluffy interiors, which hold up well to mixing and mashing.
    • Shallot, Garlic, and Green Onions:The combination of mild, sweet shallots, savory garlic, and peppery green onions adds layers of flavor, bringing a fresh bite that perfectly balances the tangy feta and earthy spinach
    • Dried Dill: A classic pairing with feta and spinach, dill adds an herby layer that brings out the dish's Greek inspired flavors.
    • Spinach: Look for fresh baby spinach that is tender and doesn't have thick stems.
    • Sour Cream and Milk: These keep the filling creamy and smooth without overwhelming the feta’s sharpness.
    • Feta Cheese: The star ingredient, adding tang and richness that cuts through the creaminess. Look for feta cheese that is packed in brine for etra creaminess.
    • Parmesan: Finishes the potatoes with a salty, savory touch that rounds out the flavors.
    • Chives: A light garnish that adds color and a mild oniony bite.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Cheese Options: If you don’t have feta, try goat cheese for a similar tangy taste. Ricotta could add a milder creaminess, though it will be less sharp.
    • Spinach Alternatives: Sauteed kale or Swiss chard can be swapped in for spinach, just be sure to cook these a few minutes longer as they’re sturdier.

    ⏲️ Instructions

    Bake the russet potatoes until completely cooked through.

    Bake the Potatoes: Pierce each potato all over with a fork and coat with olive oil, salt and pepper. Bake at 425 degrees F for 1 hour to 1 hour and 10 minutes until fully cooked.

    Scoop out the soft potato center, leaving a border around the potato skins.

    Scoop the Potatoes: Cut each potato in half lengthwise and scoop out the flesh, leaving a ¼-inch border around the potato skins.

    Mash the cooked potato with sauteed spinach, crumbled feta, sour cream and milk.

    Make the Filling: To the cooked potatoes, add the sauteed spinach and shallot mixture,sour cream, milk, and feta and mix well.

    Bake the spinach and feta baked potatoes until lightly golden on top.

    Fill the Potatoes: Spoon the mixture into potato skins and drizzle with olive oil, crumbled feta and bake at 400 °F for 15-20 minutes. Garnish with grated Parmesan and chopped chives.

    📍 Recipe Tips

    • Bake Potatoes Thoroughly: For soft, fluffy filling, make sure your potatoes are fully fork-tender before scooping.
    • Don’t Overmix: For a fluffy filling, gently mash the ingredients until just combined; overmixing can make the potatoes gummy.
    Spanakopita baked potatoes stuffed with spinach and feta cheese.

    Serving Suggestions

    For a comforting dinner, serve alongside braised brisket or spatchock chicken and a fresh kale salad with apples and feta.

    More Potato 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.

    Spinach and feta baked potatoes with Parmesan cheese, green onions and Parmesan.
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    Spinach and Feta Twice Baked Potatoes

    These spinach and feta baked potatoes bring all the flavors of spanakopita, stuffed into a twice-baked potato! Creamy feta, spinach, and garlic blend into an irresistible weeknight dinner!
    Prep Time10 minutes
    Cook Time1 hour 30 minutes
    Potato Cooling10 minutes
    Total Time1 hour 50 minutes
    Course: Main, Main Course, Side Dish
    Cuisine: American, Mediterranean
    Keyword: spanakopita baked potato, spinach and feta baked potato
    Servings: 8 servings
    Calories: 194kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    Filling

    • 1 small shallot finely chopped
    • 3 garlic cloves minced
    • 2 green onions finely chopped
    • ½ teaspoon dried dill
    • 4 cups fresh baby spinach
    • ½ teaspoon salt plus more to taste
    • Ground black pepper to taste
    • ½ cup sour cream
    • ¼ cup milk
    • 4 ounce block of feta roughly crumbled
    • Grated Parmesan for garnish
    • Finely chopped chives for garnish
    US Customary - Metric

    Instructions

    • Preheat the oven to 425°F. Wash and dry the russet potatoes, then pierce each one all over with a fork.
    • Rub the potatoes with 1 tablespoon of olive oil and sprinkle them with 1 teaspoon of Kosher salt. Place the potatoes on a parchment-lined baking sheet and bake for 1 hour to 1 hour and 10 minutes, or until the potatoes are fully cooked.
    • While the potatoes bake, heat a skillet over medium heat and add 1 tablespoon of olive oil. Sauté the chopped shallot for 2-3 minutes, until softened. Add the garlic, green onions, and dried dill, and sauté for another 1-2 minutes until fragrant.
    • Add the spinach to the skillet and cook until wilted. Season with a pinch of salt and black pepper. Transfer the spinach mixture to a large bowl.
    • When the potatoes are done, remove them from the oven and let cool slightly. Cut each potato in half lengthwise, and carefully scoop out the flesh, leaving a ¼-inch border around the skins. Add the scooped potato flesh to the bowl with the spinach mixture.
    • Add the sour cream, milk, and crumbled feta to the bowl, and use a potato masher or fork to mash everything together until smooth and creamy. Taste, and adjust seasoning with more salt and pepper if needed.
    • Spoon the mixture back into the hollowed-out potato skins. Drizzle the tops with olive oil and sprinkle with additional crumbled feta, if desired.
    • Reduce the oven temperature to 400°F. Place the stuffed potatoes back in the oven and bake for 15-20 minutes, until heated through and the tops are lightly golden.
    • Remove the potatoes from the oven and garnish with grated Parmesan and finely chopped chives before serving.

    Notes

      • Cheese Options: If you don’t have feta, try goat cheese for a similar tangy taste. Ricotta could add a milder creaminess, though it will be less sharp.
      • Spinach Alternatives: Sauteed kale or Swiss chard can be swapped in for spinach, just be sure to cook these a few minutes longer as they’re sturdier.
      • Bake Potatoes Thoroughly: For soft, fluffy filling, make sure your potatoes are fully fork-tender before scooping.
      • Don’t Overmix: For a fluffy filling, gently mash the ingredients until just combined; overmixing can make the potatoes gummy.

    Nutrition

    Calories: 194kcal | Carbohydrates: 23g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 623mg | Potassium: 591mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1603IU | Vitamin C: 12mg | Calcium: 129mg | Iron: 2mg

    Turkish Stuffed Onions

    · Leave a Comment

    These Turkish stuffed onions are filled with a flavorful and savory beef and rice mixture and simmered in a tangy tomato-pomegranate sauce. Every bite offers tender, sweet onions wrapped around a spiced filling, making this a comforting dish with bold Middle Eastern flavors

    Turkish stuffed onions stuffed with a flavorful meat and rice mixture.
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    About This Recipe

    These Turkish stuffed onions, or Soğan Dolması, are a beloved dish in Turkish and Middle Eastern cuisine, known for their rich, tangy, and aromatic flavors.

    Each onion petal is filled with a spiced beef and rice mixture and layered in a deeply flavorful tomato-pomegranate sauce that brings a balanced sweetness and acidity to the dish.

    Add a dollop of creamy cucumber yogurt dip for a pop of brightness and serve alongside a fresh fattoush salad.

    📋 Ingredients

    Ingredients for Turkish stuffed onions, including ground beef, tomato paste, herbs and spices.
    • Sweet Yellow Onions: These are essential for both flavor and structure. Boiling softens them so you can separate the layers, which become delicate, almost buttery when baked.
    • Ground Beef: Look for ground beef with at least 10% fat for the best flavor and texture. You could also substitute with ground lamb or a combination of both for even richer flavor.
    • Jasmine Rice: Rinsing the rice removes excess starch, helping it stay fluffy and light inside the filling.
    • Garlic: Adds a robust, aromatic note that pairs well with the beef and spices.
    • Tomato Paste: Intensifies the savory flavors in both the filling and sauce.
    • Pomegranate Molasses: Tart and tangy, pomegranate molasses gives this dish its distinct flavor and is also fantastic drizzled over fried halloumi cheese.
    • Lemon Zest: Adds a fresh citrus note that brightens the filling and balances the richness. If fresh lemon isn’t available, ½ teaspoon of sumac is a great substitute
    • Spices (Paprika, Allspice, Black Pepper): A blend of warmth and mild heat. You can also use smoked paprika for a smokier flavor.
    • Fresh Parsley and Mint: These herbs add a refreshing element to the filling, balancing the savory flavors and offering a pop of color for garnish.

    See recipe card for full information on ingredients and quantities.

    Add a few Mediterranean spices to this printable Mediterranean shopping list to stock your pantry!

    🍋 Substitutions and Variations

    • Meat Options: Substitute the beef with ground lamb or use a combination of ground beef and lamb.
    • Rice Alternatives: Instead of rice, substitute with barley or cooked quinoa.

    ⏲️ Instructions

    All the peeled onions with a slit through through each of them.

    Prepare the Onions: Peel the onions and cut off both ends. Cut a slit down one side, without cutting through completely.

    Separate the cooked onion layers.

    Cook the Onions: Boil the onions for 15-20 minutes, until the layers can easily separate.

    Place a tablespoon sized amount of the meat mixture into the onion layer.

    Assemble the Stuffed Onions: Separate the layers of the onions and place 1 heaping tablespoon of the meat mixture into each onion layer.

    Roll up the stuffed onion, encasing the meat mixture in the onion layer.

    Wrap the Filling: Roll the onion layer around the filling, creating a small onion parcel.

    Pour the tomato sauce all over the stuffed onions.

    Arrange the Stuffed Onions: Place each stuffed onion seam side down, tightly packed, into a baking dish and pour the tomato sauce evenly over the stuffed onions.

    Bake the stuffed onions until tender and the sauce has reduced.

    Bake the Onions: Cover and bake at 400 degrees Fahrenheit for 45 minutes, then remove the lid and bake uncovered for an additional 10-15 minutes to thicken the sauce.

    📍 Recipe Tips

    • Boiling the Onions: Don’t skip the boiling step! This softens the onion layers, making them pliable and easier to stuff.
    • Assembling the Onions: Use a spoon to press the filling into each onion layer gently, making sure not to overfill.
    • Baking Time: Covering the dish ensures the onions become tender. Uncover towards the end to reduce the sauce slightly.
    Middle Eastern stuffed onions with meat and rice in a rich tomato sauce.

    Serving Suggestions

    Serve these Middle Eastern stuffed onions with a side of fluffy basmati rice or a simple tabbouleh salad.

    A drizzle of lemon herb tahini or a dollop of plain yogurt makes for a lovely contrast, and garnish with of chopped fresh parsley or pomegranate seeds for a pop of color.

    More Turkish 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.

    Turkish stuffed onions stuffed with a flavorful meat and rice mixture and cooked in a robust tomato sauce.
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    Turkish Stuffed Onions

    These Turkish stuffed onions are filled with a spiced beef, rice and herb mixture and baked in a rich tomato-pomegranate sauce, creating a comforting Middle Eastern-inspired meal.
    Prep Time15 minutes
    Cook Time1 hour 20 minutes
    Cooling Onions10 minutes
    Total Time1 hour 45 minutes
    Course: Main Course
    Cuisine: Mediterranean, Middle Eastern, Turkish
    Keyword: Middle Eastern stuffed onions, stuffed onions, Turkish stuffed onions
    Servings: 6 servings
    Calories: 373kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    Onions and Filling

    Tomato Sauce

    US Customary - Metric

    Instructions

    • Prepare the Onions: Peel the onions and cut off both ends. Cut a slit down one side, without cutting through completely and boil the onions for 15-20 minutes, until the layers can easily separate.
    • Make the Filling: While the onions are boiling, prepare the meat filling. In a large bowl, combine the ground beef, rinsed rice, garlic, tomato paste, pomegranate molasses, lemon zest, salt, paprika, allspice, black pepper, parsley, and mint. Mix well to combine.
    • Preheat the Oven: Preheat your oven to 400°F (200°C).
    • Assemble the Stuffed Onions: Once the onions are done, drain them and allow them to cool for at least 10 minutes. Carefully separate the layers of the onions. Place 1 heaping tablespoon of the meat mixture into each onion layer, then wrap the layer around the filling. Place each stuffed onion seam side down, tightly packed, into a baking dish.
    • Make the Tomato Sauce: In a separate bowl, whisk together the water, tomato paste, pomegranate molasses, and salt until smooth. Pour the sauce evenly over the stuffed onions.
    • Bake the Onions: Cover the dish and bake for 45 minutes, until the sauce has slightly reduced and the onions are tender. Remove the lid and bake uncovered for an additional 10-15 minutes to thicken the sauce.
    • Serve: Remove the dish from the oven and allow it to cool slightly. Garnish with chopped parsley and serve warm.

    Notes

      • Meat Options: Substitute the beef with ground lamb or use a combination of ground beef and lamb.
      • Rice Alternatives: Instead of rice, substitute with barley or cooked quinoa.
      • Boiling the Onions: Don’t skip the boiling step! This softens the onion layers, making them pliable and easier to stuff.
      • Baking Time: Covering the dish ensures the onions become tender. Uncover towards the end to reduce the sauce slightly.
      • Assembling the Onions: Use a spoon to press the filling into each onion layer gently, making sure not to overfill.

    Nutrition

    Calories: 373kcal | Carbohydrates: 42g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 969mg | Potassium: 579mg | Fiber: 3g | Sugar: 13g | Vitamin A: 431IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 3mg

    Roasted Garlic Focaccia

    · 10 Comments

    Savory and sweet, this roasted garlic focaccia is generously garnished with fresh herbs, a flavorful honey garlic glaze and flaky sea salt.

    Roasted garlic focaccia with honey garlic glaze on top.
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    About This Recipe

    This Roasted garlic focaccia is a flavorful, pillowy bread that’s easy to put together, but does take a bit of time.

    Soft roasted garlic cloves are nestled into the light focaccia dough and topped with a generous helping of fresh herbs. Once the garlic herb focaccia is baked to a stunning golden brown, a layer of honey garlic glaze is brushed on, creating a sweet, savory and deliciously sticky layer.

    This would be fantastic to dip into this bread dipping oil too!

    📋 Ingredients

    • Active Dry Yeast: If using active dry yeast, be sure to bloom the yeast in warm water and honey. However, if using fast acting yeast, you can skip this step.
    • Honey: Look for a flavorful honey that will be used both for blooming the yeast as well as the garlic honey glaze.
    • Flour: All purpose flour is used for this recipe.
    • Roasted Garlic: Roast the garlic in lots of olive oil so you can use the flavored oil to brush over the bread. The garlic should be soft, fragrant and deliciously sticky.
    • Flaky Sea Salt: Fleur de Sel is our favorite salt. It has coarse yet delicate salt crystals that are perfect for topping the focaccia.
    • Fresh Herbs: And lots of them! Chives, rosemary and thyme are all good choices.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Yeast: If you only have instant yeast, you can use the same amount but skip the blooming step (mix it directly with the flour).
    • Gluten-Free: To make this gluten-free, use a gluten-free flour blend designed for yeast doughs, though the texture will be slightly different.
    • Other Toppings: Grated Parmesan cheese, lemon zest, tomato confit and olives are great additions.

    How to Roast Garlic Cloves

    1. Preheat the oven to 400°F.
    2. Submerge the peeled garlic cloves in olive oil in a small baking dish.
    3. Cover and roast for 30 minutes until the garlic is soft and fragrant.

    How to Make Focaccia

    Bloom the yeast in warm water.

    Prep Yeast: Add the yeast to warm water and honey and let it sit for 5-10 minutes to activate the yeast.

    Place the focaccia dough in a lightly oiled bowl.

    Make Dough: In a mixer, combine the yeast mixture, flour, oil and salt and mix on low-medium speed until a ball of dough forms. Then turn onto a floured surface and knead for a few minutes.

    Let the focaccia dough proof until doubled in size.

    Proof Dough: Place the dough in a lightly oiled bowl and let rise until doubled in size.

    Use your fingers to press dimples into the focaccia dough.

    Stretch Dough: Punch dough down and turn dough into a 9 x 13 oiled baking pan, gently stretching the dough so it reaches the sides of the baking pan.

    Add the roasted garlic cloves and fresh herbs to the focaccia dough.

    Garnish: Create dimples in the dough with your fingertips and nestle in the roasted garlic cloves and fresh herbs. Let the dough rise for another 20 minutes.

    Brush the honey garlic oil onto the baked focaccia bread.

    Bake: Bake the garlic focaccia at 425 degrees Fahrenheit for 35-40 minutes or until lightly golden brown. Mix honey with reserved garlic oil and brush a layer onto the warm bread.

    A Few Tips and Suggestions

    • Yeast: Both active dry yeast and rapid rise work for this recipe.
    • Olive Oil: Because oil is a major ingredient in the recipe, a really good flavored olive oil is ideal.
    • Don't Overmix: Don't overwork the dough, it doesn't have to look like a smooth ball.
    • Make the Dough by Hand: Add the yeast mixture to a large bowl and slowly incorporate flour in batches. Once it's too difficult to mix with a spatula, use your hands to knead the dough for the final few minutes.
    • Proof Overnight: Make the dough ahead of time and place it in the refrigerator to slowly proof overnight.
    • Have fun with the Toppings: Caramelized onions, olives, lemon peel, cherry tomatoes are some suggestions.
    Garlic focaccia bread with herbs and brushed with honey garlic glaze.

    What to Serve with Garlic Focaccia

    Serve freshly baked focaccia alongside puttanesca pasta to sop up the delicious rich sauce, cheesy baked gnocchi or pasta with clams and tomatoes.

    More Savory Baking Recipes

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

    Garlic focaccia bread with herbs and honey.
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    4.73 from 18 votes

    Roasted Garlic and Herb Focaccia

    Savory and sweet, this roasted garlic focaccia is generously garnished with fresh herbs, a flavorful honey garlic glaze and flaky sea salt.
    Prep Time15 minutes
    Cook Time40 minutes
    Rising1 hour 30 minutes
    Total Time2 hours 25 minutes
    Course: Appetizer
    Cuisine: Italian
    Keyword: garlic focaccia, herb focaccia, homemade focaccia
    Servings: 12 servings
    Calories: 316kcal
    Author: Samantha Ferraro
    Cost: $8

    Ingredients

    Dough

    Toppings

    US Customary - Metric

    Instructions

    • Prepare the Dough: In a large bowl, dissolve the yeast and honey in warm water. Let it sit for 10 minutes until foamy. Using a stand mixer with a dough hook, mix the yeast mixture with flour, salt, and olive oil until a soft dough forms. Knead briefly on a floured surface until smooth.
    • Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1 ½ hours, until doubled in size.
    • Roast the Garlic: While the dough rises, preheat the oven to 400°F. Submerge the peeled garlic cloves in olive oil in a small baking dish. Cover and roast for 30 minutes until soft and fragrant. Let cool.
    • Shape the Dough: Once risen, punch down the dough and transfer it to a well-oiled 9x13 baking sheet. Stretch it out to the edges, then use your fingers to make deep dimples across the surface.
    • Top the Dough: Press the roasted garlic cloves into the dough and drizzle some of the garlic-infused oil over the top and sprinkle with fresh herbs. Let the dough rise for another 20 minutes while you preheat the oven to 425°F.
    • Bake the Focaccia: Bake for 35-40 minutes, rotating halfway, until golden brown.
    • Garnish: Mix the honey with the remaining garlic oil and brush generously over the focaccia while it’s still warm and sprinkle with flaky sea salt. Let cool slightly before slicing.

    Notes

      • Yeast: Both active dry yeast and rapid rise work for this recipe.
      • Olive Oil: Because oil is a major ingredient in the recipe, a really good flavored olive oil is ideal.
      • Don't Overmix: Don't overwork the dough, it doesn't have to look like a smooth ball.
      • Make the Dough by Hand: Add the yeast mixture to a large bowl and slowly incorporate flour in batches. Once it's too difficult to mix with a spatula, use your hands to knead the dough for the final few minutes.
      • Proof Overnight: Make the dough ahead of time and place it in the refrigerator to slowly proof overnight.
      • Have fun with the Toppings: Caramelized onions, olives, lemon peel, cherry tomatoes are some suggestions.

    Nutrition

    Calories: 316kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 779mg | Potassium: 65mg | Fiber: 1g | Sugar: 4g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg

    Tuscan Bread Soup (Ribollita)

    · Leave a Comment

    Tuscan bread soup also called ribollita is a hearty vegetarian soup thickened by day old bread, sweet tomatoes and finished with a bright basil oil and a good grate of Parmigiano Reggiano.

    Italian bread and tomato soup with basil.
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    About This Recipe

    Tuscan bread soup, or ribollita, is a rustic Italian classic that transforms day-old bread, beans, tomatoes, and fresh herbs into a hearty, flavorful stew. Originating in Tuscany, this humble dish makes the most of simple pantry staples, creating a rich, satisfying meal that's perfect for an easy weeknight dinner. For another wonderful Italian meal try my Italian Sausage and Peppers.

    And my little twist? Basil oil! This fresh, vibrant garnish adds a bright, herbaceous note that elevates all the warm, savory flavors in the soup. Trust me, after one spoonful, this will quickly become your new favorite!

    📋 Ingredients

    Ingredients for Tuscan bread soup, including cubed bread, white beans, herbs and Parmesan.
    • Olive Oil: Used to saute the vegetables as well as a finishing garnish.
    • Vegetables: Onions, carrot, celery and garlic are base for any soup.
    • Tomato Paste: Gives another layer of tomato flavor and a bit of sweetness. I love using the tomato paste that comes in a tube.
    • Fresh Herbs: A few sprigs of fresh rosemary and thyme, pulled away from the stems and chopped finely.
    • Diced Tomatoes: 1 28 ounce can of diced tomatoes is used though 4 cups of diced fresh tomatoes would work well too (be sure to keep all their juices).
    • White Beans: Cannellini beans give the soup creaminess and texture.
    • Parmesan Rind: My (not so) secret ingredient that I add to all my soups and sauces. I always save the rinds for moments like this and add a good chunk right in the soup.
    • Dry Bread Cubes: Day old bread is ideal but if you don't have stale bread, bake bread cubes in the oven until completely dry and hard. The stale bread will give the soup great texture and body.
    • Basil Oil: Fresh basil leaves and olive oil are blended together and drizzled on top of the soup as a garnish, giving the warm soup a bit of brightness.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Beans: Use different beans such as Great Northern beans or a combination with Navy beans.
    • Vegetables: Add leafy greens, such as spinach, kale or chard or cubed zucchini for even more texture.

    ⏲️ Instructions

    Saute tomato paste with the sauteed vegetables.

    Saute the Vegetables: Drizzle olive oil over medium heat and saute onions, celery and carrots until soft. Add garlic and herbs and saute for another minute. Add the tomato paste and saute for another minute.

    Add the vegetable stock, bay leaf and parm rind to the Italian tomato soup.

    Add Beans and Liquids: Add the beans, diced tomatoes, vegetable stock and nestle in the bay leaf and Parmesan rind. Season with salt and pepper.

    Add cubed bread to the Tuscan bread soup.

    Simmer Soup and Add Bread: Cover the pot with a lid, leaving a small opening and simmer for 20-25 minutes. Add some of the cubed bread and simmer for another 15 minutes.

    Use an immersion blender to blend some of the bread and tomato soup.

    Blend the Soup: Once the soup has thickened, use an immersion blender to blend some of the soup for a smoother texture.

    📍 Recipe Tips

    • Use Stale Bread: Stale or day-old bread works best because it holds up well in the soup without becoming too mushy. If your bread is fresh, toast it lightly in the oven to dry it out.
    • Saute the Tomato Paste: Take the time to break down the tomato paste into the oil to deepen its flavor.
    • Blend the Soup: This is optional, but for a smoother and thicker texture, blend some of the soup with an immersion blender or blender.
    • Make Ahead: This soup tastes even better the next day and can be made up to 5 days in advance. As the soup sits, it will thicken so add more broth as needed.
    • To Freeze: The tomato bread soup freezes very well. Place in a resealable freezer bag and place it flat in the freezer for up to 3 months.
    Tuscan ribollita soup is an Italian tomato and bread soup with herbs and beans.

    Serving Suggestions

    Serve the Italian bread soup alongside chopped antipasto salad or shaved brussels sprouts salad with Parmesan.

    More Hearty Soup Recipes

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

    Tuscan bread soup aka ribollita is an Italian tomato soup with beans and thickened with bread.
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    5 from 3 votes

    Tuscan Bread Soup with Basil Oil

    Tuscan bread soup also called ribollita is a hardy vegetarian soup thickened by day old bread, sweet tomatoes and finished with a bright basil oil and a good grate of Parmigiano Reggiano.
    Prep Time10 minutes
    Cook Time35 minutes
    Total Time45 minutes
    Course: Main Course
    Cuisine: Italian
    Keyword: ribollita, Ribollita soup, Tuscan bean soup, Tuscan bread soup
    Servings: 6 servings
    Calories: 279kcal
    Author: Samantha Ferraro
    Cost: $10

    Equipment

    Ingredients

    • 2 tablespoons olive oil + more for garnish
    • 1 yellow onion diced
    • 2 celery stalks diced
    • 2 medium sized carrots peeled and chopped into ½ inch cubes
    • 3 garlic cloves finely chopped
    • 2 stalks of fresh rosemary leaves removed and finely chopped
    • 3-4 stems of fresh thyme leaves removed and chopped
    • 2 tablespoons tomato paste
    • 15 ounce can of cannellini beans drained and rinsed
    • 28 ounce can of diced tomatoes
    • 4 cups low-sodium vegetable broth
    • 1 bay leaves
    • 1 Parmesan rind
    • 2 cups dry or stale cubed bread save some for topping

    Basil Oil

    • ¼ cup olive oil
    • Small bunch of fresh basil leaves

    Garnish

    US Customary - Metric

    Instructions

    Tuscan Bread Soup

    • Drizzle olive oil in a medium sized soup pot over medium heat. Add onions, celery and carrots and saute for 5-7 minutes to soften.
    • Add the chopped garlic and herbs and saute for another minute.
    • Add the tomato paste and use your spatula to break down the paste into the oil and vegetables, for another minute. Then add the beans and diced tomatoes and give everything one good stir. Season with salt and pepper.
    • Pour in the vegetable stock and nestle in the bay leaf and Parmesan rind. Cover the pot with a lid, leaving a small opening and simmer for 20-25 minutes.
    • Add most of the cubed bread (save some for garnish), gently pressing the bread down into the soup and simmer for another 15 minutes. Use an immersion blender to blend some of the soup for a smoother texture.

    Basil Oil

    • While the soup is cooking, make the basil oil by blending together the basil and olive oil in a food processor or blender and set aside.

    Garnish the Soup

    • Ladle soup into bowls and top with a few extra cubes of bread, drizzle of olive oil, dollops of basil oil, red pepper flakes and fresh basil.

    Notes

      • Use Stale Bread: Stale or day-old bread works best because it holds up well in the soup without becoming too mushy. If your bread is fresh, toast it lightly in the oven to dry it out.
      • Saute the Tomato Paste: Take the time to break down the tomato paste into the oil to deepen its flavor.
      • Blend the Soup: This is optional, but for a smoother and thicker texture, blend some of the soup with an immersion blender or blender.
      • Make Ahead: This soup tastes even better the next day and can be made up to 5 days in advance. As the soup sits, it will thicken so add more broth as needed.
      • To Freeze: The tomato bread soup freezes very well. Place in a resealable freezer bag and place it flat in the freezer for up to 3 months.
      • Serve the Italian bread soup alongside chopped antipasto salad or shaved brussels sprouts salad with Parmesan.
    •  
    •  
    •  

    Nutrition

    Calories: 279kcal | Carbohydrates: 32g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 315mg | Potassium: 434mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3667IU | Vitamin C: 17mg | Calcium: 128mg | Iron: 4mg

    Argentinian Beef Stew

    · Leave a Comment

    This hearty Argentinian beef stew is loaded with tender beef, sweet potatoes, corn and smoky spices. For a fun twist, serve the stew in a roasted pumpkin shell and enjoy pieces of sweet roasted pumpkin with each savory bite.

    Argentinian beef stew with corn, sweet potatoes and peppers.
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    About This Recipe

    This Argentinian beef stew, also called carbonada criolla, is a rich and savory stew with chunks of tender beef, sweet potatoes and corn. The tomato based broth is seasoned with smoky spices and the entire stew is slow cooked until the vegetables and beef become perfectly tender.

    For a fun presentation, serve the Argentinian stew in a roasted pumpkin shell. Use your spoon to scoop out tender pieces of roasted pumpkin with every bite.

    📋 Ingredients

    Ingredients for Argentinian beef stew, including corn, sweet potatoes and spices.
    • Beef: Use a hearty beef cut, such as chuck roast that will break down and become tender as it cooks.
    • Onion and red bell pepper: These veggies form the base of the stew, adding a subtle sweetness and depth of flavor.
    • Garlic: A must-have for a savory stew, garlic adds aromatic richness that complements the smoky spices.
    • Smoked paprika and oregano: These spices bring out that deep, earthy Argentinian flavor, with a bit of warmth from the paprika.
    • Diced tomatoes and beef stock: The tomatoes bring acidity, while the stock adds body and richness to the stew.
    • Potatoes: A mix of sweet potatoes and starchy russet potatoes creates a nice balance of flavors and textures that holds up well in the stew.
    • Dried Fruit: Dried dates or dried apricots bring a hint of natural sweetness, that perfectly complements the savory elements.
    • Corn: Cut an ear of corn into 8 pieces for easing eating. You can also use frozen corn.
    • Pumpkin (optional): Roasting the pumpkin shell turns it into an edible serving bowl that absorbs the stew's flavors and makes for an impressive presentation.

    See recipe card for full information on ingredients and quantities.

    🍋 Substitutions and Variations

    • Add some Spice: For a bit of heat, add a teaspoon of this red jalapeño paste or Calabrian chilis.
    • Make it Vegetarian: Omit the beef and make a vegetarian Argentinian stew.
    • Use Other Vegetables: Other vegetable to add or substitute are butternut squash, frozen corn kernels, yams, green plantains or yucca.

    ⏲️ Instructions

    Cut the top off a medium sized pumpkin, scoop out the inside seeds and roast for an hour until tender.

    Roast the Pumpkin: Preheat the oven to 400°F Cut the top off and scoop out the flesh and seeds. Place on a baking sheet and roast for 50-55 minutes, until tender.

    Sear beef cubes on both sides.

    Sear the Beef: Season the beef with salt and pepper Heat olive oil in a pot an sear beef over medium-high heat until browned. Remove the beef and set aside.

    Saute spices with the sauteed onions and peppers.

    Saute the Aromatics: In the same pot, sauté the onion and bell pepper until soft, about 3-4 minutes. Add the garlic and spices and saute for another minute.

    Add all of the vegetables, including the potato, corn and sweet potato to the pot.

    Add the Vegetables: Add the sweet potato, russet potatoes, corn pieces to the pot.

    Add the beef stock to the Argentinian beef stew.

    Add the Liquids and Beef: Pour in the diced tomatoes, beef stock, seared beef and add the dried fruit and stir everything well.

    Simmer the beef stew until the vegetables are tender and the soup has reduced slightly.

    Simmer the Stew: Simmer over low heat for 1 to 1½ hours, or until the vegetables are tender and the stew has reduced slightly.

    Serve the Stew in a Pumpkin Shell

    For a fun twist, serve the stew right inside of a roasted pumpkin shell.

    To Roast a Pumpkin

    1. Preheat the oven to 400°F. Cut the top off the pumpkin and scoop out the flesh and seeds.
    2. Place the pumpkin (and the top, if desired) on a baking sheet and season the inside with salt and pepper.
    3. Roast the pumpkin for 50-55 minutes, or until the flesh is tender. Set aside until ready to serve.
    Serve the Argentinian beef stew in a roasted pumpkin shell.

    📍 Recipe Tips

    • Dry the Beef: Dry the beef with paper towels before searing, this will ensure that a good crust is formed, leading to more flavor.
    • Season the Pumpkin: If roasting the pumpkin (highly recommended), season the inside of the pumpkin with salt and pepper, so every bite is layered with flavor.
    • Let it Simmer: What makes this stew so delicious is the low and slow cooking. Make sure the stew is at a constant simmer and not at a boi, this will ensure tender meat and vegetables.
    Beef stew with corn and potatoes, Argentinian style.

    More Hearty Stew 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.

    Argentinian beef stew with corn and potatoes.
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    Argentinian Beef Stew (in Pumpkin Shell)

    This hearty Argentinian beef stew is full of tender beef, sweet potatoes, corn ,and smoky spices. Serve in a roasted pumpkin for a fun presentation!
    Prep Time15 minutes
    Cook Time1 hour 40 minutes
    Total Time1 hour 55 minutes
    Course: Main Course
    Cuisine: Argentinian, Latin
    Keyword: Argentinian beef stew, Argentinian stew
    Servings: 6 servings
    Calories: 488kcal
    Author: Samantha Ferraro

    Equipment

    Ingredients

    Ingredients:

    For the Pumpkin:

    • 1 medium pumpkin
    US Customary - Metric

    Instructions

    Roast the Pumpkin:

    • Preheat the oven to 400°F (200°C). Cut the top off the pumpkin and scoop out the flesh and seeds.
    • Place the pumpkin (and the top, if desired) on a baking sheet and roast for 50-55 minutes, or until the flesh is tender. Set aside until ready to serve.

    For the Beef Stew:

    • Season the beef with 1 teaspoon of kosher salt and ground black pepper. Heat the olive oil in a large pot over medium-high heat, then sear the beef on all sides until browned. Remove the beef and set aside.
    • In the same pot, sauté the diced onion and red bell pepper until soft, about 3-4 minutes. Add the chopped garlic and cook for another minute until fragrant.
    • Add the pepper paste (or crushed red pepper, if using), smoked paprika, and dried oregano to the pot, stirring to coat the vegetables in the spices.
    • Pour in the diced tomatoes and beef stock, stirring to combine.
    • Add the sweet potato, russet potatoes, corn pieces, and dried dates (or apricots) to the stew. Stir everything together.
    • Return the seared beef, along with any juices, back into the pot. Season with the remaining 1 teaspoon of kosher salt and let the stew simmer over low heat for 1 to 1½ hours, or until the vegetables are tender and the flavors have melded together.
    • To serve, ladle the stew into the roasted pumpkin shell (or a regular bowl if preferred) and garnish with chopped parsley.

    Notes

      • Dry the Beef: Dry the beef with paper towels before searing, this will ensure that a good crust is formed, leading to more flavor.
      • Season the Pumpkin: If roasting the pumpkin (highly recommended), season the inside of the pumpkin with salt and pepper, so every bite is layered with flavor.
      • Let it Simmer: What makes this stew so delicious is the low and slow cooking. Make sure the stew is at a constant simmer and not at a boi, this will ensure tender meat and vegetables
      • Add some Spice: For a bit of heat, add a teaspoon of this red jalapeño paste or Calabrian chilis.
      • Use Other Vegetables: Other vegetable to add or substitute are butternut squash, frozen corn kernels, yams, green plantains or yucca
      • Make it Vegetarian: Omit the beef and make a vegetarian Argentinian stew.
    •  
    •  

    Nutrition

    Calories: 488kcal | Carbohydrates: 35g | Protein: 38g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 109mg | Sodium: 1313mg | Potassium: 1375mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6427IU | Vitamin C: 34mg | Calcium: 103mg | Iron: 5mg

    Phyllo Feta Rolls with Honey

    · 1 Comment

    These crispy phyllo feta rolls are the perfect balance of savory and sweet, with creamy feta wrapped in flaky phyllo, drizzled with honey, and sprinkled with pistachios.

    Phyllo feta rolls with sesame seeds and pistachios served with honey for dipping.
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    About This Recipe

    Baked to golden perfection, these crispy phyllo feta rolls combine the irresistible crunch of delicate phyllo with the creamy, tangy bite of feta cheese. Brushed with olive oil, each roll is finished with a drizzle of sweet honey and a sprinkle of toasted pistachios for an extra layer of texture and flavor.

    The contrast between the savory cheese and the touch of sweetness makes these rolls irresistible! Serve them with a side of Aleppo spiced honey for a bit of heat and be prepared to devour the entire plate!

    📋 Ingredients

    Ingredients for feta phyllo rolls, including olive oil, honey and feta cheese.
    • Feta Cheese: Look for a block of feta, which will be creamier and hold up better compared to the crumbled option. Dry the feta with paper towels before rolling in the phyllo.
    • Phyllo: Phyllo or filo is sold in the frozen section of grocery stores. Let the phyllo thaw before unrolling. As you are working, keep the phyllo covered with a damp towel.
    • Olive Oil: This is the time to use regular olive oil and not the flavorful extra virgin olive oil, as that may overpower the other flavors.
    • Toppings: Honey, sesame seeds, chopped pistachios and Aleppo pepper if you like a bit of spice.

    See recipe card for full information on ingredients and quantities.

    Working with Phyllo

    Phyllo pastry can be a bit intimidating, but there are a few tricks I follow to keep things going smoothly.

    • Thaw the Phyllo: Phyllo is often sold frozen, so you can either thaw in the fridge overnight or on the counter for 1-2 hours.
    • Be Confident: Phyllo sheets are delicate, but don't let that intimidate you. Be confident when cutting or separating the sheets.
    • Keep the Phyllo Damp: As you are working with the phyllo, keep a damp towel over the phyllo sheets to keep them from drying out.

    ⏲️ Instructions

    Cut the block of feta cheese into 1 inch thick rectangles that are about 2 inches long.

    Cut the Feta: Cut the feta block into long rectangle pieces.

    Place a rectangle shaped piece of feta onto the phyllo and cut alongside, leaving a ½ inch border on each side.

    Measure the Feta: Place one of the feta pieces onto the phyllo sheet and cut the phyllo into a long strip about the width of the feta.

    Place the rectangle shaped feta cheese onto the oiled phyllo sheet.

    Brush Phyllo with Oil: Brush a thin layer of olive oil onto the phyllo sheet and place the piece of feta towards the end of the strip.

    Roll up the feta cheese into the phyllo sheet, tucking in the sides.

    Roll up Feta: Tuck in the sides of the phyllo and roll the feta up tightly, like a little burrito.

    Sprinkle sesame seeds onto the feta rolls before baking.

    Garnish Phyllo Rolls: Place all the feta rolls on a baking sheet and brush the outside with olive oil and sprinkle with sesame seeds.

    Bake the phyllo feta rolls until crisp and golden brown.

    Bake Phyllo Rolls: Bake the phyllo rolls at 400 degrees Fahrenheit for 22-25 minutes until golden brown and crisp.

    📍 Recipe Tips

    • Cut Phyllo Wider than Feta: When measuring the phyllo, make sure to cut the sheet wider than the width of the feta, so there is enough phyllo to tuck in the sides. This will help the cheese from spilling out.
    • Keep Phyllo Sheets Covered: As you are working with the phyllo, keep a damp towel over the sheets and freeze whatever phyllo you're not using.
    • Wrap Tightly: Wrap the feta tightly as you are rolling it up in the phyllo. This is also help the cheese stay in tact.
    Feta rolls wrapped in phyllo and served alongside spicy honey for dipping.

    Serving Suggestions

    Add these feta rolls to a Mediterranean charcuterie board or alongside other appetizers such as spinach and feta borek or muhammara.

    More Feta Recipes

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

    Feta phyllo rolls with sesame seeds and honey to dip into.
    Print Recipe
    5 from 1 vote

    Phyllo Feta Rolls

    Crispy phyllo feta rolls combine tangy feta wrapped in flaky phyllo, drizzled with honey, and sprinkled with pistachios for a perfect savory-sweet balance.
    Prep Time10 minutes
    Cook Time25 minutes
    Thawing at Room Temperature2 hours
    Total Time2 hours 35 minutes
    Course: Appetizer, Snack
    Cuisine: Greek, Mediterranean, Middle Eastern
    Keyword: feta rolls, phyllo feta rolls, phyllo rolls
    Servings: 4 servings
    Calories: 266kcal
    Author: Samantha Ferraro

    Ingredients

    US Customary - Metric

    Instructions

    • Preheat your oven to 400° Fahrenheit.
    • Prepare the feta: Cut the feta block into 8 equal-sized rectangles.
    • Prepare the phyllo: Take 3 sheets of phyllo dough and cut them into thirds lengthwise, making strips about the width of the feta pieces. Keep the remaining phyllo covered with a damp towel to prevent it from drying out.
    • Assemble the rolls: Place one strip of phyllo on your work surface and brush a thin layer of olive oil over it. Then place a piece of feta towards the bottom of the strip. Tuck in the sides of the phyllo and roll the feta up tightly, like a little burrito. Repeat with the remaining feta and phyllo strips.
    • Bake: Arrange the phyllo rolls seam-side down on a baking sheet. Brush the tops with olive oil and sprinkle with sesame seeds. Bake for 22-25 minutes or until golden brown and crisp.
    • Finishing touches: Let the phyllo rolls cool slightly, then drizzle with honey and sprinkle with chopped pistachios. Serve with extra honey mixed with a pinch of Aleppo pepper on the side for a touch of heat.

    Nutrition

    Calories: 266kcal | Carbohydrates: 17g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 44mg | Sodium: 679mg | Potassium: 141mg | Fiber: 2g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 0.2mg | Calcium: 294mg | Iron: 2mg

    Vodka Pink Sauce Pasta with Parmigiano

    · 17 Comments

    Vodka pink sauce is a creamy and decadent pasta sauce layered with fresh oregano and a healthy dusting of Parmigiano Reggiano.

    Pink vodka sauce with rigatoni and paired with red wine.
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    About This Recipe

    Vodka pink sauce pasta is an Italian-American favorite that combines an herbaceous tomato sauce with decadent heavy cream and a healthy dusting of Parmigiano Reggiano. For another wonderful Italian meal try my Italian Sausage and Peppers.

    Vodka adds a subtle depth of flavor while creating a velvety smooth pink sauce. My favorite tip when making any pasta sauce is to toss the pasta directly in the sauce. This ensures every noodle is perfectly coated, making each bite creamy and flavorful.

    📋 Ingredients

    Ingredients for vodka pink sauce including heavy cream, garlic and Parmesan cheese.
    • Pasta: Penne Rigate or rigatoni is the preferred pasta shape. The ridges on the noodles and the large wholes help collect the pink sauce well.
    • Tomato Sauce: If possible, look for San Marzano tomatoes that are deeper red and slightly sweeter than other varieties.
    • Heavy Cream: Add the heavy cream towards the end of cooking and warm through.
    • Aromatics: Onions, garlic and herbs give the simple tomato sauce a delicious savory flavor.
    • Parmesan Cheese: Look for a chunk of Parmigiano Reggiano for the best flavor. Another option is Pecorino, which is a hard sheeps milk cheese with a more pungent flavor.

    See recipe card for full information on ingredients and quantities.

    ⏲️ Instructions

    Add garlic and spices to the sautéed onions and saute for another minute.

    Sauté the Aromatics. Over medium high heat, drizzle olive oil in a pan and sauté chopped onion until softened, add the garlic and spices and sauté for another minute.

    Add vodka and let the vodka reduce to cook the alcohol off.

    Reduce the Vodka. Add the vodka and let the alcohol cook off and reduce.

    Add heavy cream and fresh oregano to the tomato sauce.

    Make the Pink Sauce. Add the tomato sauce, season with salt and pepper and simmer for 15-20 minutes. Add the heavy cream, oregano and Parmesan cheese and mix well.

    Toss the pasta with th pink sauce so all of the pasta is evenly coated.

    Add Cooked Pasta. Add the cooked pasta directly to the pink sauce and stir everything together to all of the pasta is evenly coated with the sauce.

    📍 Recipe Tips

    • Reduce Vodka: When reducing the vodka, use a spatula to slide the spatula down the middle. If you see the bottom of the skillet, the vodka has reduced enough.
    • Pasta Water: Once the pasta is cooked, save about 1 cup of the starchy pasta water to add to the pink sauce if it's too thick and helps the sauce cling to the pasta.
    • Adding Cream: Add the heavy cream at the end of cooking and over low heat to avoid curdling and to achieve a smooth, creamy texture.
    • Toss Pasta with the Sauce: Once the pasta is cooked, add it directly into the sauce so all of the noodles are evenly coated. 
    Pink vodka sauce with Parmesan cheese and oregano.

    Serving Suggestions

    • Bread: Toasted ciabatta or garlic bread is perfect for soaking up any extra sauce.
    • Salad: Serve with a crisp Caesar salad or arugula pear and fennel salad that is light and balances the richness of the pasta.
    • Glass of Wine: A light red wine, such as Chianti complements the creamy, tangy sauce beautifully.

    More Pasta Recipes

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

    Pink vodka sauce with rigatoni and Parmesan cheese.
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    5 from 21 votes

    Penne Alla Vodka (Vodka Pink Sauce Recipe)

    Vodka pink sauce is a creamy and decadent pasta sauce layered with fresh oregano and a healthy dusting of Parmigiano.
    Prep Time10 minutes
    Cook Time30 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: Italian
    Keyword: pink vodka sauce, vodka pink sauce
    Servings: 6 servings
    Calories: 376kcal
    Author: Samantha Ferraro
    Cost: $8

    Equipment

    Ingredients

    US Customary - Metric

    Instructions

    • Bring a large pot of salted water to a boil and cook pasta according to package directions. Before draining, save about 1 cup of the starchy pasta water.
    • Heat a wide skillet over medium-heat and drizzle with olive oil. Add the chopped onion and sauté until translucent, about 5 minutes.
    • Add the chopped garlic, dried oregano and the optional red pepper flakes and sauce for another minute.
    • Pour in the vodka and bring to a strong simmer and reduce. Use a spatula to scrape the bottom of the pan and if you see the bottom of the pan easily, the vodka has reduced enough.
    • Add the tomato sauce and season with salt and pepper and simmer the sauce for 15-20 minutes.
    • Over low heat, stir in heavy cream, fresh oregano and freshly grated Parmigiano and taste for seasoning. Add the cooked pasta to pink sauce and stir to combine so all of the pasta is evenly coated with the sauce.
      *Add ½ cup of the starchy pasta water if the sauce is too thick.
    • Serve the vodka pink sauce in wide bowls and garnish with, fresh oregano, an extra grating of Parmigiano and drizzle of olive oil.

    Notes

    • Reduce Vodka: When reducing the vodka, use a spatula to slide the spatula down the middle. If you see the bottom of the skillet, the vodka has reduced enough.
    • Pasta Water: Once the pasta is cooked, save about 1 cup of the starchy pasta water to add to the pink sauce if it's too thick and helps the sauce cling to the pasta.
    • Adding Cream: Add the heavy cream at the end of cooking and over low heat to avoid curdling and to achieve a smooth, creamy texture.
    • Toss Pasta with the Sauce: Once the pasta is cooked, add it directly into the sauce so all of the noodles are evenly coated. 
     

    Nutrition

    Calories: 376kcal | Carbohydrates: 36g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 37mg | Sodium: 454mg | Potassium: 488mg | Fiber: 4g | Sugar: 8g | Vitamin A: 819IU | Vitamin C: 14mg | Calcium: 123mg | Iron: 3mg

    Braised Chicken with Dates and Saffron

    · 20 Comments

    This chicken with dates, red wine, and saffron is a stunning dish featuring tender chicken in a bold and flavorful sauce with hints of sweetness and warmth.

    Braised chicken with red wine, dates and Mediterranean spices including saffron, turmeric and cumin.
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    About This Recipe

    There are a few symbolic foods that we eat for Rosh Hashanah (the Jewish New Year), to welcome a sweet New Year. Usually, it's apples and honey and sweet round challahs, but also sweet dates. This recipe for braised chicken with dates, wine and saffron is a gorgeous main course to celebrate the occasion. For another wonderful Mediterranean dish try my Mediterranean Crispy Rice Salad.

    Seared chicken pieces are simmered in the most succulent reduction of red wine, date molasses, saffron and dates, bridging a slightly sweet and savory main course.

    The one pot chicken recipe has bold Persian flavor inspiration and is fantastic served alongside Persian rice with dates or Jeweled rice to soak up the delicious sauce.

    📋 Ingredients

    Ingredients for chicken with dates including date molasses, red wine and spices.
    • Date Molasses: Is a thick molasses like syrup that is made from dates. Date molasses has a slightly sweet and fruity flavor.
    • Spices: Turmeric, Saffron and cumin are added for a golden color and warm flavors.
    • Vegetables: Sweet yellow onions and savory garlic layer an aromatic flavor to the braised chicken dish. And carrots add an earthy sweetness that pairs well with the onions and chicken.
    • Dates: Look for pitted Medjool dates that are sweet and tender. Add them towards the last part of cooking, just to warm through and soften.

    Learn more about these ingredients in the  Mediterranean shopping List!

    See recipe card for full information on ingredients and quantities.

    What is Date Molasses?

    Date molasses also called silan is a thick, dark, and naturally sweet syrup made from dates.

    It has a rich, caramel-like flavor with hints of fruitiness and can be used in both sweet and savory dishes. Add a spoonful to this Lebanese drink called jallab for a slightly sweet and refreshing drink.

    🍋 Substitutions and Variations

    • Date Molasses: If you don’t have date molasses, you can substitute it with pomegranate molasses or even a touch of honey.
    • Dates: If dates aren't available, use other dried fruit such as prunes or apricots.
    • Wine: If red wine isn't available, you can omit all together.

    ⏲️ Instructions

    Dredge chicken thighs in cornstarch.

    Dredge Chicken. Pat the chicken dry and season well with salt and pepper and dredge lightly in cornstarch.

    Sear the chicken thighs until the skin is golden brown.

    Sear Chicken. In a large dutch oven over medium-high heat, drizzle with olive oil and brown chicken on each side. Reserve chicken to plate once done.

    Add the turmeric, cumin and saffron to the sautéed onions and carrots.

    Saute Vegetables and Spices. Add the onions and carrots and saute until slightly softened. Add garlic, turmeric, cumin, red pepper and saffron and cook for another 1-2 minutes.

    Add date molasses to the chicken stock and red wine mixture.

    Add Liquids. Pour in red wine and use a spatula to scrape any bits on the bottom of the pot and reduce. Add the chicken stock and date syrup simmer for a few minutes.

    Add the seared chicken thighs back into the red wine braising liquid, skin side up.

    Braise the Chicken. Add the chicken back into the sauce, skin side up. Cover, leaving a small opening and cook until chicken is cooked through and tender, about 25 minutes.

    Simmer chicken with dates until chicken is cooked through and sauce has thickened.

    Add Dates and Garnish. Towards the end of cooking, add the dates and continue cooking for a few more minutes to soften the dates. Garnish with fresh chopped parsley and serve.

    Recipe Tips

    • Dry the Chicken: Dry the chicken well with paper towels, this will help the cornstarch and seasonings stick easily.
    • Reduce the Sauce: If sauce is too thin, remove the chicken and continue simmering until the sauce has slightly thickened.
    Chicken with dates, red wine and saffron.

    Serving Suggestions

    More Delicious Chicken Recipes

    One pot chicken with dates, saffron and red wine.
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    4.76 from 41 votes

    Braised Chicken with Dates, Red Wine and Saffron

    This chicken with dates, red wine, and saffron is a stunning dish featuring tender chicken in a bold and flavorful sauce with hints of sweetness and warmth.
    Prep Time10 minutes
    Cook Time40 minutes
    Total Time50 minutes
    Course: Main
    Cuisine: Jewish, Mediterranean
    Keyword: chicken and dates recipe, chicken with dates
    Servings: 4 servings
    Calories: 710kcal
    Author: Samantha Ferraro
    Cost: $15

    Equipment

    Ingredients

    US Customary - Metric

    Instructions

    • Prepare the Chicken: Pat the chicken dry, season with salt and pepper, and dredge in cornstarch.
    • Brown the Chicken: In a large Dutch oven, heat oil over medium-high and brown chicken on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
    • Cook the Vegetables: In the same pot, add onions and carrots and sauté until the onions begin to soften, about 10 minutes. Add the garlic, turmeric, cumin, red pepper flakes, and saffron and saute for another 1-2 minutes.
    • Deglaze: Pour in the red wine and use a sturdy spatula to scrape any browned bits from the bottom of the pot. Bring to a simmer and reduce slightly.
    • Make the Sauce: Add the chicken stock and date molasses, bring to a boil, then reduce to a simmer.
    • Braised Chicken: Return the chicken to the pot along with any accumulated juices and cover with a lid, leaving a small opening. Cook for 25-30 minutes, until the chicken is cooked through and sauce has reduced.
    • Add Dates: Towards the last 5 minutes of cooking, scatter the dates around the chicken and continue cooking to soften. Turn off heat and garnish with fresh chopped parsley for and serve.

    Notes

      • Dry the Chicken: Dry the chicken well with paper towels, this will help the cornstarch and seasonings stick easily.
      • Reduce the Sauce: If sauce is too thin, remove the chicken and continue simmering until the sauce has slightly thickened.
      • Date Molasses: If you don’t have date molasses, you can substitute it with pomegranate molasses or even a touch of honey.
      • Wine: If red wine isn't available, you can omit all together.
      • Dates: If dates aren't available, use other dried fruit such as prunes or apricots.
    •  

    Nutrition

    Calories: 710kcal | Carbohydrates: 38g | Protein: 36g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 193mg | Sodium: 931mg | Potassium: 886mg | Fiber: 3g | Sugar: 20g | Vitamin A: 5296IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 3mg

    This recipe was originally published in September, 2012 and updated in September, 2024 with retested recipe and added information.