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Frozen Pineapple Shave Ice Dessert

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This shaved frozen pineapple dessert is inspired by the Hawaiian shave ice shops and the viral fruit trend. Made with just four ingredients, this easy treat is light, creamy, tropical and ready in minutes.

This frozen shaved pineapple is the easiest dessert! Serve on top of ice cream and finish with a drizzle of condensed milk and toasted coconut.
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About This Recipe

This simple shaved pineapple dessert was inspired by two things. One, is the popular trend of shaving frozen fruit and the other is the classic Hawaiian shave ice that you find all throughout the islands.

If you’ve ever had true Hawaiian shave ice, you know the texture is incredibly soft and fluffy, almost like fresh snow. It melts in your mouth and soaks up flavors beautifully. And when frozen pineapple is finely grated, it creates a light, fluffy texture similar to shave ice.

I kept this frozen pineapple dessert perfectly simple at home. All you need is a scoop of ice cream, freshly shaved pineapple right on top, then finished with a drizzle of creamy condensed milk and toasted coconut flakes.

It’s bright, creamy, tropical and comes together in minutes!

📋 Ingredients

Frozen shaved pineapple dessert ingredients with ice cream, condensed milk and toasted coconut flakes.
  • Pineapple: Look for deep golden pineapples with less green for a sweet and ripe fruit. Cut them into larger wedges before freezing for easier grating.
  • Vanilla Ice Cream: Let it sit out for a few minutes so the ice cream is easier to scoop. Coconut ice cream or mango sorbet would also be delicious.
  • Sweetened Condensed Milk: Thick, sweet and creamy, condensed milk is milk that’s been reduced and sweetened. It has a rich, almost caramel-like flavor and because it’s so decadent, a drizzle is all you need.
  • Toasted Coconut Flakes: Shredded coconut is lightly toasted in a skillet until just golden. It adds a lovely nutty flavor and a bit of texture to the pineapple dessert.

How to Toast Coconut

  1. Add unsweetened coconut flakes to a dry skillet over medium heat. Use a spatula to stir frequently until lightly golden.
  2. Once the coconut just turns color, remove immediately as it can burn quickly.
  3. Cool completely and store leftover toasted coconut in an airtight container or reusable bag.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Fruits: Substitute with frozen mango, strawberries, peaches, or a mix of tropical fruit for different flavors and colors.
  • Switch the Ice Cream: Instead of vanilla, use coconut ice cream, frozen yogurt, or mango sorbet. They all pair well with pineapple.
  • Add Fun Toppings
    • Fresh lime zest
    • Chopped macadamia nuts
    • Mochi pieces
    • A pinch of li hing mui powder or tajin
    • A drizzle of passion fruit puree

⏲️ Instructions

Use a microplane or grater to shave the frozen pineapple over the ice cream.

Grate the Frozen Pineapple: Add a scoop of ice cream to a bowl and use a microplane to grate the frozen pineapple on top.

This frozen shaved pineapple is the easiest dessert! Serve on top of ice cream and finish with a drizzle of condensed milk and toasted coconut.

Finish and Serve: Drizzle with sweetened condensed milk and top with toasted coconut flakes. Serve immediately.

📍 Recipe Tips

  • Freeze Pineapple in Large Wedges: They’re easier to hold and grate.
  • Freeze Pineapple Overnight: Make sure the pineapple is completely frozen. For best results, freeze for at least 8 hours or overnight.
  • Use a Paper Towel: Hold the frozen fruit with a paper towel or towel while grating.
  • Use a Microplane: Use a microplane or hand grater for the fluffiest texture.
  • Assemble Right Before Serving: Shave the frozen pineapple right before serving so it stays light, fluffy and doesn’t melt quickly.
This easy desert is made up of frozen shaved pineapple, vanilla ice cream and finished with condensed milk and toasted coconut.

Serving Suggestions

Serve the frozen pineapple dessert at the end of a tropical-inspired dinner.

More Easy 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.

Frozen shaved pineapple is dusted over vanilla ice cream and finished with condensed milk and toasted coconut.
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Shaved Frozen Pineapple with Vanilla Ice Cream

With just four ingredients, this frozen shaved pineapple dessert is the perfect sweet treat. Vanilla ice cream is layered with shaved pineapple, condensed milk and toasted coconut.
Prep Time10 minutes
Freezing8 hours
Total Time8 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: frozen shaved pineapple, shaved pineapple dessert
Servings: 2 servings
Calories: 128kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • ⅛ frozen pineapple large wedge
  • 2 scoops vanilla ice cream
  • 2 tablespoons sweetened condensed milk
  • 2 tablespoons toasted coconut flakes

Instructions

  • Scoop vanilla ice cream into two bowls.
  • Using a microplane or fine grater, grate the frozen pineapple directly over the ice cream until light and fluffy.
  • Drizzle 1–2 tablespoons of sweetened condensed milk over the top.
  • Sprinkle with toasted coconut flakes. Serve immediately.

Notes

  • Freeze pineapple in large wedges for easier grating.
  • Freeze pineapple wedges for at least 8 hours until solid.
  • Hold the frozen fruit with a towel while grating.
  • Assemble just before serving for best texture.

Nutrition

Calories: 128kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 29mg | Potassium: 165mg | Fiber: 2g | Sugar: 17g | Vitamin A: 90IU | Vitamin C: 28mg | Calcium: 67mg | Iron: 0.4mg

Pan Bagnat (Niçoise-inspired Sandwich)

· 2 Comments

If you love bold, briny Mediterranean flavors layered into the ultimate picnic sandwich, this Pan Bagnat is for you! Inspired by a Niçoise salad, this pressed sandwich is packed with olive oil tuna, jammy eggs, punchy olive salad and bright pickled onions.

This nicoise sandwich is inspired by the nicoise salad and is layered with tuna, chopped olives, a perfect medium boiled egg and pickled onions.
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About This Recipe

This Mediterranean Pan Bagnat (Niçoise-Inspired sandwich) was inspired by one I had at a Vietnamese restaurant in Hawaii, where it was made as a cross between a banh mi and a Niçoise sandwich.

I loved the layered pickled vegetables and bold Mediterranean flavors, so I recreated this pressed sandwich with a more classic French spin. There's a briny olive and caper salad, oil-packed tuna, and a perfectly medium-boiled egg.

It’s strongly influenced by a traditional Niçoise salad, but made much closer to a classic pan bagnat, which is the iconic French picnic sandwich that’s meant to sit and soak up all those bold flavors. And honestly? The longer this sandwich rests, the better it gets, making it a perfect make-ahead sandwich!

📋 Ingredients

Ingredients for Nicoise sandwich, including olives, capers, tuna and anchovies.

This Niçoise-inspired sandwich is built on simple ingredients, but quality makes all the difference:

  • Baguette: Use a medium sized baguette with a sturdy crust that’s about 12 inches long. Before assembling, hollow out some of the interior, this gives room for filling and keeps the sandwich from feeling too bready.
  • Eggs: A perfectly medium boiled egg with a jammy yolk gives the sandwich a delicious rich layer of flavor.
    • To make them: bring a pot of water to a boil, gently lower in the eggs, and cook for 8 minutes. Transfer immediately to an ice bath, cool, peel, and slice. If you prefer fully set yolks, cook 1 minute longer. You can also use store-bought hard-boiled eggs for convenience.
  • Tuna: This is the time to use a really good quality tuna packed in olive oil. Gently flake the tuna instead of mashing it, and drizzle a little of the reserved olive oil over the tuna when assembling for extra flavor.
  • Olives: I use a mixture of Castelvetrano and Kalamata olives. The Castelvetrano are buttery and mild, while the Kalamata bring deeper, briny flavor. For a more traditional touch, Niçoise olives would also be delicious.
  • Anchovies: Anchovies add incredible savory flavor without making the sandwich taste fishy. Just a couple fillets, finely chopped and stirred into the mayo, make all the difference. If you don’t have fillets, anchovy paste works perfectly.
  • Tomatoes: Use the ripest, most flavorful tomatoes you can find. Heirloom, Early Girl, or Kumamoto tomatoes are all great options. Slice and drain briefly on a paper towel-lined plate to prevent excess moisture in the sandwich.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Bread Options: Instead of baguette, make the sandwich with ciabatta, which holds up well for making sandwiches or focaccia for a more olive oil–rich bite.
  • Make Seared Tuna: If you want to elevate this even more, layer in seared tuna instead of jarred tuna. It’s not traditional, but would be absolutely delicious.
  • Add More Vegetables: Marinated artichoke hearts, sun-dried tomatoes, roasted red peppers, or thinly sliced radishes would all be fantastic additions.
  • Anchovy Substitute: If you don’t have anchovy fillets, anchovy paste works beautifully and is easy to keep on hand.
  • No Tuna? Swap the tuna for cooked shredded chicken for a different but equally satisfying variation.
  • Egg Preference: Prefer a fully set yolk? Cook the eggs a minute longer for a more classic hard-boiled texture.

⏲️ Instructions

Mix mayonnaise, dijon and anchovies together to make a savory spread for the nicoise sandwich.

Make the Anchovy-Dijon Spread: In a small bowl, stir together mayonnaise, chopped anchovies and Dijon mustard until smooth and well combined.

Add red wine vinegar to sliced red onions with a pinch of sugar to make quick pickled onions.

Make the Pickled Onions: In a small bowl, combine sliced red onion, red wine vinegar, a pinch of sugar and salt. Toss well and let sit for at least 20 minutes.

Toss the chopped olives with capers, herbs, olive and vinegar for the nicoise sandwich.

Make the Olive Salad: In a bowl, combine the chopped Castelvetrano olives, Kalamata olives, capers, parsley, basil and drizzle with olive oil and red wine vinegar and toss to combine.

Scoop out some of the bread from the inside of the baguette.

Prepare the Bread: Gently remove some of the soft interior of the baguette to create space for the filling. Spread the anchovy-Dijon mixture evenly on both sides.

Spread the anchovy mayo on both sides of the bread and layer on the tuna, tomatoes and chopped olive salad.

Assemble the Sandwich: Layer the flaked tuna, tomato slices and gently press the olive herb salad on top.

Slice the medium boiled egg and layer that onto the nicoise sandwich.

Finish Layering the Sandwich: Top with sliced medium-boiled eggs, drained pickled red onions and finish with sliced pepperoncini, if using.

📍 Recipe Tips

  • Use Good Tomatoes: Find the best in-season tomatoes and let them drain on a paper towel-lined plate. A light sprinkle of salt helps draw out excess moisture and prevents a soggy sandwich.
  • Don’t Over-Chop the Olives: You want a textured, rustic chop, not a paste.
  • Choose Good Quality Tuna: Tuna packed in olive oil has fantastic flavor and much better texture. Gently flake  the thick filets, instead of mashing, and drizzle a little of the reserved oil over the tuna for even more flavor.
  • Press and Rest the Sandwich: After assembling, gently press the sandwich down and let it sit for at least 10 to 20 minutes before slicing. This helps the flavors meld and gives you that true pan bagnat feel.
  • Make Components Ahead: The anchovy spread, pickled onions, olive salad, and eggs can all be made ahead of time. Assemble just before serving or a few hours in advance.
Open faced nicoise sandwich with olives, tuna, pickled onions and a perfectly medium boiled egg.

Serving Suggestions

This French pan-bagnat is made for leisure picnics:

More Picnic 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 nicoise sandwich is inspired by the French sandwich called pan bagnat and is layered with tuna, chopped olives, a perfect medium boiled egg and pickled onions.
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5 from 1 vote

Pan Bagnat (Nicoise-inspired Sandwich)

This Pan Bagnat is a delicious sandwich inspired by Niçoise salad. It’s layered with tuna, jammy eggs, briny olives, pickled onions and makes the perfect picnic sandwich!
Prep Time25 minutes
Cook Time8 minutes
Resting10 minutes
Total Time43 minutes
Course: Lunch
Cuisine: French, Mediterranean
Keyword: nicoise sandwich, pan bagnat
Servings: 2 servings
Author: Samantha Ferraro

Equipment

Ingredients

For the Sandwich

  • 1 medium baguette about 12 inches, sliced in half lengthwise
  • 1 6 ounce jar Italian tuna packed in olive oil, drained use half for lighter sandwiches or the full jar for extra hearty)
  • 2 large eggs
  • 1 to 2 medium ripe tomatoes sliced
  • Kosher salt and freshly cracked black pepper
  • Sliced peperoncini to taste

Quick Pickled Red Onion

Olive Herb Salad

Anchovy-Dijon Spread

Instructions

  • Make the Medium-Boiled Eggs: Bring a pot of water to a full boil. Gently lower the eggs into the water and cook for 8 minutes.
  • Transfer immediately to a bowl of ice water and let cool completely. Peel and slice. The yolks should be soft and slightly jammy. For slightly firmer yolks, cook 1 additional minute.
  • Make the Quick Pickle the Onion: In a small bowl, combine sliced red onion, red wine vinegar, a pinch of sugar, and a pinch of salt. Toss well and let sit for at least 20 minutes while preparing the remaining components. Drain before using.
  • Make the Olive Herb Salad: In a bowl, combine the chopped Castelvetrano olives, Kalamata olives, capers, parsley, basil and drizzle with olive oil and red wine vinegar, then toss to combine. The mixture should be rustic and spoonable, not finely minced.
  • Make the Anchovy-Dijon Spread: In a small bowl, stir together mayonnaise, chopped anchovies, and Dijon mustard until smooth and well combined.
  • Prepare the Bread: Using your hands, gently remove some of the soft interior of the baguette to create space for the filling. Spread the anchovy-Dijon mixture evenly on both cut sides of the bread.
  • Assemble the Sandwich: Layer the ingredients in the following order: Flaked tuna (gently break apart, do not mash), tomato slices, olive herb salad, sliced medium-boiled eggs, drained pickled red onions and finish with sliced pepperoncini.
  • Top with remaining bread half and press gently.
  • Rest and Serve: For best flavor, wrap tightly inparchment and let rest for 10 to 15 minutes before slicing. This allows the flavors to meld and slightly soften the bread. Slice and serve.

Notes

  • Use ripe, in-season tomatoes and let them drain briefly to prevent a soggy sandwich.
  • Use high-quality tuna packed in olive oil and gently flake it for the best texture and flavor.
  • Press the sandwich and let it rest 10–20 minutes so the flavors can meld.
  • Make components ahead of time (onions, olive salad, eggs, and spread) for easy assembly.

Shirazi Salad (Persian Cucumber Tomato Salad)

· 11 Comments

Bright and fresh, this Shirazi Salad is a classic Persian salad, made with finely diced vegetables, fresh herbs and a simple lemon olive oil dressing. This Middle Eastern salad is perfect to serve with everything from grilled kebabs to falafel bowls.

This shirazi salad is a Persian salad made with diced tomato, cucumber, red onion and dressed with fresh herbs, lemon juice and olive oil.
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About This Recipe

It wouldn’t be a proper Mediterranean spread without a vibrant chopped Middle Eastern salad on the table. This Shirazi Salad, also known as Salad Shirazi, is a classic Persian salad made with finely diced cucumbers, tomatoes and red onion dressed simply with fresh lemon juice and olive oil.

Traditionally from Shiraz, Iran, this Persian chopped salad is known for its small uniform dice and bright, fresh flavors.

This is truly one of my favorite salads that I grew up eating and still make it constantly. In the summer, when tomatoes and cucumbers are at their peak, there is absolutely nothing better.

Shirazi salad is always on the table when I'm putting together a Mediterranean spread. It's perfect with shish tawook and creamy tahini sauce.

📋 Ingredients

Ingredients for Middle Eastern salad with tomatoes, Persian cucumbers, red onion, lemon and fresh herbs.
  • Persian Cucumbers: Persian cucumbers are ideas because they are tender and less watery.
  • Tomatoes: Use ripe vine tomatoes or Roma tomatoes. Roma tomatoes are less seedy and watery, which will keep the salad crisp.
  • Red Onion: Red onion is classic in a fresh salad. If the raw red onion is too sharp, soak it in cold water for a few minutes.
  • Fresh Parsley and Mint: Flat leaf parsley is traditional and fresh mint adds a lovely brightness.
  • Lemon Juice: Use fresh lemons if you can, the flavor is unmistakable and brightens up the entire salad.
  • Olive Oil: This is the time to use a good quality extra virgin olive oil for the best flavor.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

This Persian salad is simple and classic, but here are a few ways to change it up:

  • Vegetable Additions: Add chopped radish, diced bell pepper or green onions.
  • Add Protein: Mix in cubed feta cheese and, or chickpeas for a more substantial salad.
  • Add Spice: Add finely diced Fresno or Serrano chili for a bit of heat.
  • Dried Herbs: If fresh herbs aren't available add 1 teaspoon of dried parsley and dried mint.
  • Dressing Variations: Add 1-2 cloves of grated garlic or a splash of balsamic vinegar.

⏲️ Instructions

Use a spoon to scoop out the seeds from the center of the Persian cucumber.

Scoop the Seeds: Use a spoon or scoop out the cucumber seeds (and tomatoes, if too watery).

Prep the shirazi ingredients and dice the tomatoes, cucumbers and onion into small cubes.

Prep the Vegetables: Finely dice the vegetables and finely chop the fresh herbs.

Add fresh parsley and mint to the chopped cucumber and tomato salad.

Assemble the Salad: To a wide bowl, add the diced cucumber, tomato, onion and chopped herbs.

This shirazi salad is a Persian salad made with diced tomato, cucumber, red onion and dressed with fresh herbs, lemon juice and olive oil.

Dress and Serve: Right before serving, pour the olive oil and lemon juice onto the salad and season with salt and pepper. Toss well to combine and serve.

📍 Recipe Tips

  • Use a Sharp Knife: Take your time and finely dice the Middle Eastern chopped salad and aim for evenly sized cubes.
  • Remove Excess Moisture: Use a spoon to scoop out the cucumber seeds before dicing. If your tomatoes are very juicy, remove the pulp. This keeps the salad crisp and not watery.
  • Soften the Onion: If the raw onion is too strong, soak the diced onion in cold water for a few minutes.
  • Salt Before Serving: For the best texture, salt right before serving as salt draws out moisture.
  • Make Ahead: The chopped vegetables can be made up to 2 days in advance. Add the seasoned dressing right before serving.
  • Taste and Adjust: After tossing the salad, taste it. You may want to add more lemon juice or olive oil.
This chopped tomato and cucumber salad is commonly known as shirazi salad. It's simply dressed with fresh herbs, olive oil and lemon juice.

Serving Suggestions

This Mediterranean chopped salad pairs beaitufl with any Mediterranean main or side.

More Fresh Salads to Try

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

Middle Eastern chopped salad aka shirazi salad is layered with finely diced tomato, cucumber and onion with fresh herbs and lemon.
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4.74 from 15 votes

Shirazi Salad (Persian Cucumber and Tomato Salad)

The perfect accompaniment to any Mediterranean dish, Shirazi salad is simple and fresh with tomatoes, cucumbers, fresh herbs and bright lemon.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: chopped salad, chopped salad recipe, Mediterranean chopped salad, Middle Eastern fattoush salad, shirazi salad
Servings: 4 servings
Calories: 147kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 4 Persian cucumbers partially peeled, seeded and finely diced about 2 to 2½ cups
  • 3 to 4 vine ripe or Roma tomatoes seeded and finely diced about 2 to 2½ cups
  • ½ cup finely diced red onion
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh mint
  • Juice of 1 lemon about 2 to 3 tablespoons
  • ¼ cup extra virgin olive oil
  • Kosher salt to taste
  • Black pepper to taste
US Customary - Metric

Instructions

  • Finely dice the cucumbers, tomatoes and red onion into small uniform pieces.
  • Add vegetables and herbs to a large bowl.
  • In a small bowl whisk together lemon juice and olive oil.
  • Pour dressing over the salad, season with salt and pepper and toss gently.
  • Taste and adjust lemon, oil or salt as needed. Serve immediately.

Notes

  • Finely dice vegetables for the best texture.
  • Remove cucumber seeds to reduce moisture.
  • Season just before serving to keep the salad crisp.
  • Serve alongside grilled chicken kebabs, falafel bowls, or as part of a vibrant Mediterranean spread.

Nutrition

Calories: 147kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 6mg | Potassium: 247mg | Fiber: 1g | Sugar: 3g | Vitamin A: 721IU | Vitamin C: 13mg | Calcium: 27mg | Iron: 1mg

White Pesto Pizza with Asparagus and Lemon

· 6 Comments

This white pesto pizza is layered with creamy ricotta and burrata, smoky grilled asparagus and finished with fresh lemon zest and basil. It's bright, cheesy and exactly the kind of spring pizza I crave as soon as asparagus season hits!

This spring pesto pizza is layered with ricotta cheese, grilled asparagus and fresh pesto.
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About This Recipe

This white pesto pizza is a fresh twist on the classic white pizza recipe. A layer of basil pesto is spread over the dough and topped with dollops of ricotta, torn burrata and smoky grilled asparagus. Once the crust is crisp and golden, it’s finished with a grating of fresh lemon zest and basil.

I love serving this with a bright salad,(arugula pear salad or citrus fennel salad would be perfect) and a chilled glass of Pinot Grigio. If you make pizza as often as I do, this is a fun white pizza to add to the rotation.

You can use store-bought pesto or make a batch of my basil almond pesto ahead of time. And if you’ve grilled extra asparagus during the week, this is the perfect way to use it up.

📋 Ingredients

Ingredients for white pesto pizza, including ricotta, burrata, pesto and asparagus.
  • Pizza Dough: Use your favorite store-bought dough or homemade. Let it sit at room temperature for at least 30–60 minutes before stretching so it doesn’t spring back.
  • Asparagus: Trim the woody ends and lightly grill (outdoor grill or grill pan) until just tender with a bit of char.
  • Ricotta & Burrata: Ricotta adds a soft, creamy base while burrata gives rich, melty pockets throughout the pizza.
  • Basil Pesto: Use homemade (basil almond pesto or arugula pesto both work beautifully) or your favorite store-bought version.
  • Lemon Zest & Fresh Basil: These finishing touches wake everything up and balance the richness from the cheeses. Use a microplane to zest the lemon.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Cheese Swaps: Use all ricotta or all burrata cheese. Fresh mozzarella works well too. Even a sprinkle of feta would be delicious.
  • Add More Veggies: Grilled zucchini, artichoke hearts, spinach, or thinly shaved fennel would all fit the spring vibe.
  • Make It a Sandwich: Turn the same flavors into a pizza sandwich. Roll out the pizza dough, fold and bake, then fill with the pizza toppings.

⏲️ Instructions

Grill the asparagus until just tender.

Grill the Asparagus. Toss asparagus with olive oil and salt and grill over medium-high heat for 5–6 minutes until lightly charred. Set aside.

Stretch the pizza dough into a round 10 inch circle.

Prepare the Dough. Stretch the dough into a 10–12 inch round. If the dough springs back, let it rest a few more minutes at room temperature.

Layer the pizza dough with a thin layer of pesto, burrata and ricotta cheese and grilled asparagus.

Assemble the Pizza. Spread pesto onto the pizza and top with dollops of ricotta, torn burrata and grilled asparagus. Drizzle with olive oil and bake for 7–8 minutes, until the crust is golden.

Garnish the pesto pizza with lemon zest and fresh basil.

Finish and Garnish. Remove the pizza from the oven and immediately top with fresh lemon zest, basil leaves, red pepper flakes (if using) and flaky sea salt.

📍 Recipe Tips

  • Pizza Dough: Let the pizza dough come to room temperature before stretching. If it resists and shrinks back, let it rest for 10–15 minutes and try again.
  • Preheat Your Oven & Stone: I highly recommend using a pizza stone or baking steel for a good crust. Preheat the stone in the oven for at least 30 minutes. A very hot surface makes all the difference for a crisp, golden crust.
  • Trim the Asparagus: Snap one spear to find the natural breaking point, then use it as a guide to trim the rest.
This white pizza is layered with pesto, asparagus and fresh basil.

Serving Suggestions

This pesto pizza is the perfect main to serve alongside other spring favorites.

More Pizza 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.

White pesto pizza with grilled asparagus, ricotta and bright pesto.
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5 from 8 votes

White Pesto Pizza with Grilled Asparagus & Lemon

This white pesto pizza is layered with grilled asparagus, creamy ricotta and burrata, and finished with bright lemon zest.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: pesto pizza, pizza with asparagus, white pesto pizza
Servings: 12 servings
Calories: 176kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 1 pound pizza dough at room temperature, divided in half
  • All-purpose flour for rolling
  • ½ cup pesto ¼ cup per pizza
  • ½ cup ricotta cheese ¼ cup per pizza
  • 4 ounces burrata cheese 2 ounces per pizza
  • 6-8 asparagus spears ends trimmed
  • Olive oil for drizzling
  • Zest of 1 lemon
  • Small handful fresh basil leaves
  • Red pepper flakes for garnish, optional
  • Flaky sea salt for garnish
US Customary - Metric

Instructions

  • Preheat the Oven. Preheat oven to 500°F for at least 30 minutes.
    If using a pizza stone, place it in the oven while it preheats so it gets very hot.
  • Grill the Asparagus. Toss trimmed asparagus with a light drizzle of olive oil and a pinch of salt.
  • Grill on an outdoor grill or grill pan over medium-high heat for 5–6 minutes, turning occasionally, until lightly charred but still vibrant green. Set aside.
  • Prepare the Dough. Divide the 1 pound of dough into 2 equal portions for medium pizzas (or keep whole for 1 large).
  • On a lightly floured surface, roll each portion into a 10–12 inch round. If the dough springs back, let it rest a few more minutes at room temperature.
  • Assemble the Pizza. Spread ¼ cup pesto onto each pizza, leaving a small border around the edges. Top with spoonfuls of ricotta and torn burrata Lay grilled asparagus across the pizza and drizzle lightly with olive oil.
  • Bake. Transfer pizza to the hot stone and bake for 7–8 minutes, until the crust is golden and edges are bubbling.
  • Finish and Garnish. Remove the pizza from the oven and immediately top with fresh lemon zest, basil leaves, red pepper flakes (if using) and flaky sea salt.

Notes

  • If you prefer to make your own pesto, my basil almond pesto would be fabulous here!
  • Let dough come fully to room temperature before stretching.
  • Preheat oven and pizza stone for at least 30 minutes.
  • Lightly grill asparagus until just tender with slight char before topping pizza.
  • This recipe is instructed for 2 medium sized pizzas, however you can make 1 large one as well.

Nutrition

Calories: 176kcal | Carbohydrates: 19g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 13mg | Sodium: 379mg | Potassium: 27mg | Fiber: 1g | Sugar: 3g | Vitamin A: 381IU | Vitamin C: 0.4mg | Calcium: 90mg | Iron: 1mg

Chicken Piccata with Lemon Caper Sauce

· 10 Comments

This Chicken Piccata with Lemon Caper Sauce is an Italian-American classic made with thin, golden chicken cutlets dredged in a well-seasoned flour and finished in a silky buttery white wine sauce. It’s bright, savory, and perfect for spooning over pasta or mashed potatoes.

This lemony chicken piccata is served with a buttery lemon caper sauce.
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About This Recipe

This classic Chicken piccata is a beloved Italian-American recipe made with thin, pounded chicken cutlets that are lightly dredged and pan-fried until perfectly golden. In my version, I give the flour a little extra flavor by seasoning it with garlic powder, dried oregano, and finely grated Parmesan cheese. It’s a simple step that adds even more flavor to every bite.

Once the chicken is beautifully golden, everything happens in the same pan. A simple pan sauce is made with garlic, white wine, fresh lemon juice and briny capers.

If you love bold lemony sauces like this, you’ll also enjoy my halibut piccata or sole meunière. And if you can find pre-cut chicken cutlets at the store, this dish becomes even easier for a weeknight dinner.

📋 Ingredients

Ingredients for chicken piccata, with chicken cutlets, lemon, butter, capers and fresh herbs.
  • Chicken Cutlets: These are boneless, skinless chicken breasts that are sliced thin. You can buy pre-cut chicken cutlets or slice and pound them yourself to about ¼-inch thick.
  • Grated Parmesan Cheese:  Finely grated Parmesan adds a savory, salty depth to the flour mixture and enhances the golden crust.
  • Spices: Dried oregano and garlic powder are both added to season the flour and give the chicken subtle Mediterranean flavor without overpowering the sauce.
  • White Wine: This adds acidity and depth to the caper sauce. Use a dry white wine you enjoy drinking.
  • Fresh Lemons: You’ll use both lemon juice and very thin lemon slices. The slices gently soften in the sauce and become fully edible.
  • Capers: These small brined flower buds add a bold, salty pop. Keep in mind they contribute saltiness, so taste the sauce before adding any more salt.
  • Unsalted Butter: Whisked in at the end to emulsify the sauce and create a glossy, silky finish.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Proteins: Make piccata with thin pork cutlets, shrimp, flounder, sole, or halibut piccata. The lemony butter piccata sauce is incredibly versatile.
  • Gluten-Free: Substitute the flour with a gluten-free all-purpose blend or almond flour.
  • Add Spice: Add a pinch of cayenne or red pepper flakes to the flour for gentle heat.
  • Creamy Piccata: Stir in a splash of heavy cream at the end for a richer, creamy lemon sauce.
  • No Wine: Omit the wine and replace it with additional chicken stock and a squeeze of extra fresh lemon juice.

⏲️ Instructions

Dredge the chicken cutlets in the seasoned flour.

Lightly Dredge the Chicken: Coat the chicken cutlets in the seasoned flour mixture, making sure each piece is lightly coated.

Sear the dredged chicken cutlets in olive oil until cooked through and golden on both sides.

Pan-Fry the Chicken: Sear the chicken cutlets in a hot skillet until lightly golden brown and just cooked through. Remove and set aside.

Saute the chopped garlic in olive oil until just fragrant.

Sauté the Garlic: In the same pan, sauté the chopped garlic, letting it become lightly fragrant.

Simmer the lemon piccata sauce until slightly thickened.

Build the Sauce: Pour in the white wine and chicken stock, stirring to deglaze the pan and scraping up any brown bits from the bottom.

Add butter and lemon to the piccata sauce.

Add Lemon and Butter: Stir in fresh lemon juice, lemon slices, capers, and butter. Let the sauce simmer and reduce slightly.

Serve the chicken piccata with the lemon caper sauce.

Finish and Serve: Return the chicken to the pan or plate it first, then spoon the lemon caper sauce over the top and garnish with chopped parsley.

📍 Recipe Tips

For Perfect Golden Chicken

  • Pat the chicken completely dry before dredging so the flour adheres evenly.
  • Pound the cutlets to an even thickness for consistent cooking.
  • Lightly coat the chicken in the seasoned flour and shake off any excess.
  • Cook in batches, if needed and avoid overcrowding the pan.
  • Transfer cooked chicken to a plate or baking sheet lined with paper towels.

For a Silky Lemon Caper Sauce

  • Don’t skip scraping up the browned bits (fond) after adding the wine. That’s where the flavor is!
  • Add cold butter at the very end over low heat to emulsify the sauce.
  • Taste before adding extra salt since Parmesan and capers are already salty.
  • If making ahead, cook the chicken first and prepare the sauce just before serving.
This classic chicken piccata recipe has tender chicken cutlets served with a buttery lemon caper sauce.


What to Serve with Chicken Piccata

  • Linguine or spaghetti (toss extra sauce with the pasta)
  • Creamy Mashed Potatoes
  • Creamy Parmesan Polenta to soak up that delicious lemon butter sauce.
  • Italian Style Peppers and Onions on the side or as an antipasto.
  • Crusty bread, such as ciabatta or baguette for soaking up the sauce.
  • Wine Pairing: A crisp Pinot Grigio or another dry Italian white wine pairs beautifully with the lemon and capers.

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.

This lemon chicken piccata has tender chicken cutlets served with a lemony butter caper sauce.
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5 from 10 votes

Chicken Piccata with Lemon Caper Sauce

This Chicken Piccata recipe is made with golden Parmesan-crusted cutlets and a buttery white wine caper sauce. It’s perfectly bright and savory.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: chicken piccata recipe, chicken piccata with lemon and capers, classic chicken piccata, easy chicken piccata
Servings: 4 servings
Calories: 385kcal
Author: Samantha Ferraro
Cost: $12

Equipment

Ingredients

For the Chicken

For the Lemon Caper Sauce

US Customary - Metric

Instructions

  • Prepare the chicken. Slice the chicken breasts lengthwise into 4–6 thinner pieces. Place between plastic wrap and pound to about ¼-inch thickness.
  • Make the dredge. In a shallow bowl, mix the flour, salt and pepper, Parmesan, oregano, and garlic powder.
  • Dredge the chicken. Coat each chicken cutlet in the seasoned flour, shaking off any excess.
  • Sear. Heat a large skillet over medium heat and add olive oil. Cook the chicken in batches for about 3–4 minutes per side, until golden and cooked through. Transfer to a plate and set aside.
  • Build the sauce. In the same skillet, add more oil if needed and sauté the garlic for 30–60 seconds until fragrant.
  • Deglaze. Pour in the white wine and chicken stock, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
  • Add lemon. Stir in the lemon juice and sliced lemons. Let the sauce simmer another 2–3 minutes.
  • Finish the sauce. Reduce heat to low and whisk in 2–4 tablespoons butter until glossy. Stir in capers and chopped parsley. Taste and adjust seasoning.
  • Finish the dish. Return the chicken to the pan and spoon the sauce over the cutlets. Alternatively, place the chicken on a platter and pour the sauce over the top.

Notes

  • Pat the chicken dry before dredging.
  • Pound cutlets evenly for even cooking.
  • Lightly coat in seasoned flour, then shake off excess.
  • Add cold butter at the end for a glossy sauce.
  • Taste before salting (capers + Parmesan add salt).

Nutrition

Calories: 385kcal | Carbohydrates: 24g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 562mg | Potassium: 455mg | Fiber: 3g | Sugar: 3g | Vitamin A: 634IU | Vitamin C: 33mg | Calcium: 133mg | Iron: 2mg

Jammy Italian Peppers and Onions (Peperonata)

· 7 Comments

Peperonata is a simple Italian antipasto made with sweet bell peppers, onions and tomatoes that slowly cook in olive oil until sweet and jammy. It’s savory, slightly sweet and perfect for scooping up with crusty bread.

This Italian peperonata is layered with sautéed peppers, onions and tomatoes and finished with a bright pop of vinegar and fresh basil. It makes a delicious appetizer.
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About This Recipe

Peperonata is a classic Italian dish made by slowly sautéing bell peppers and onions until they soften and caramelize. In this version, cherry tomatoes are added to create a richer, jammy texture that melts beautifully into the vegetables.

Everything cooks down together until glossy and slightly thickened. Right at the end, a splash of red wine vinegar and fresh basil add the perfect final pop of brightness.

Italian peppers and onions make an easy antipasto to serve with crusty bread, but it’s also incredibly versatile to add to other weeknight recipes. Nestle in a ball of burrata cheese or add the peperonata to sausage pizza. Either way, make a double batch because this will disappear fast.

📋 Ingredients

Ingredients for Italian peperonata, including bell peppers, cherry tomatoes, onion and fresh basil.

This recipe uses just a handful of simple ingredients, so quality really shines here.

  • Bell Peppers: Use sweeter red or orange bell peppers and look for peppers that are firm with a smooth and shiny skin.
  • Yellow Onion: A yellow or sweet yellow onion is perfect here. As it cooks down, it sweetens and becomes the base of the jammy texture.
  • Cherry Tomatoes: Sweet, ripe cherry tomatoes melt into the vegetables and create just enough of a sauce. If you can find deeply colored, in-season tomatoes, even better.
  • Garlic: Make sure the cloves are firm and tight.
  • Red Pepper Flakes: Optional, but highly recommended for a subtle contrast to the sweetness. You can also use chopped Calabrian chiles.
  • Red Wine Vinegar: Just a small splash at the end brightens everything and balances the sweet, caramelized vegetables.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Bell Peppers: Use mini bell peppers instead of large ones.
  • More Heat?: Add a sliced Fresno chile for fresh heat.
  • Vinegar Options: Swap red wine vinegar for white wine vinegar, champagne vinegar, or a squeeze of lemon juice.
  • Canned Tomatoes: If fresh tomatoes aren’t available, you can use drained canned diced tomatoes. Just simmer a bit longer to cook off excess liquid.

⏲️ Instructions

Saute sliced garlic and red pepper flakes in olive oil until lightly golden.

Sauté the Garlic: Gently sauté the sliced garlic and red pepper flakes in olive oil until fragrant.

Add sliced onions to the sautéed garlic and give them a head start.

Sauté the Onions: Add the sliced onions and cook for 4-5 minutes to give them a head start. Cover the pan as needed.

Add tomatoes to the sautéed onions and bell peppers..

Add Peppers and Tomatoes: Add the peppers and sauté for another 6-8 minutes. Add the tomatoes and continue cooking until everything softens.

Saute the onions and bell peppers until soft and jammy.

Finish: Turn off the heat and stir in red wine vinegar and fresh basil.

📍 Recipe Tips

  • Layer the Vegetables: Cook everything in stages so it finishes at the same time. Start with garlic, then give the onions a head start, then the peppers, and finally the tomatoes. This keeps the texture cohesive and prevents anything from overcooking.
  • Don’t Burn the Garlic: Keep the heat low-medium and keep an eye on it as garlic can burn quickly. You want it fragrant and lightly golden.
  • Use the Lid as Needed: Cover the pan briefly when cooking the onions to help them soften. Then uncover to let them sauté and develop color.
  • Make It Ahead: This dish keeps beautifully in the refrigerator for up to 4–5 days and tastes even better, the longer it sits.
This easy peperonata is an Italian antipasti with sautéed onions, peppers and tomatoes and finished with vinegar and basil for a pop of brightness.

Serving Suggestions

  • Spoon over crusty baguette, ciabatta or garlic focaccia.
  • Nestle a ball of burrata or dollops of ricotta cheese for an easy antipasto.
  • Add to an Italian-style charcuterie board.
  • Toss with rigatoni for a simple pasta.
  • Add the sautéed peppers and onions to cheese calzone.
  • Serve alongside grilled chicken, fish, or sausage.
  • Add to a pasta salad with cubes of mozzarella.

More Appetizers 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 Italian peperonata makes a great antipasti with sautéed peppers, onions and tomatoes that turn soft and jammy.
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4.64 from 11 votes

Italian Peppers and Onions (Peperonata)

Peperonata is a simple Italian antipasto made with sweet bell peppers, onions and tomatoes that slowly cook in olive oil until sweet and jammy. This simple appetizer is perfect with crusty bread.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Italian
Keyword: easy Italian appetizer, Italian peperonata, Italian peppers and onions, jammy Italian peppers and onions, peperonata
Servings: 4 servings
Calories: 116kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 2-3 tablespoons olive oil
  • 4 garlic cloves thinly sliced
  • ½ teaspoon red pepper flakes optional, for heat
  • 1 sweet yellow onion thinly sliced
  • 2 large red or orange bell peppers seeded and sliced
  • 1 cup cherry tomatoes halved
  • Salt and pepper to taste
  • 1 teaspoon red wine vinegar
  • ¼ cup fresh basil chopped + Extra for garnish
  • Flaky salt for garnish
  • Crusty baguette slices for serving

Instructions

  • Heat a large skillet over medium heat and add the olive oil. Add the sliced garlic and red pepper flakes and cook for about 1 minute, just until fragrant and lightly sizzling.
  • Add the sliced onions and cook for about 4–5 minutes, stirring occasionally, until they begin to soften. Cover the pan for a few minutes to give the onions a head start, then remove the lid and continue sautéing.
  • Add the sliced bell peppers and season with salt and pepper. Stir and cook for about 6-8 minutes, letting the vegetables soften and caramelize slightly.
  • Add the cherry tomatoes and continue cooking for another 8–10 minutes, stirring occasionally, until the tomatoes soften and release their juices and the mixture becomes glossy and slightly jammy.
  • Turn off the heat and stir in the red wine vinegar and chopped basil.
  • Transfer to a wide bowl and garnish with flaky salt with extra basil. Serve warm or at room temperature with crusty bread for scooping.

Notes

  • Cook in stages so everything finishes at the same time.
  • Keep the garlic lightly golden, not browned.
  • Cover onions briefly to help them soften.
  • Serving Suggestions:
    • Serve with crusty breadSpoon over burrata or ricotta.
    • Add to pizza or toss with pasta.
    • Serve alongside grilled chicken, fish, or sausage.

Nutrition

Calories: 116kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 18mg | Potassium: 327mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2199IU | Vitamin C: 90mg | Calcium: 34mg | Iron: 1mg

One Pot Sazon Chicken with Black Beans

· 7 Comments

This one-pot Sazon Chicken is packed with bold Latin-inspired flavors with fresh sofrito, sweet tomatoes and savory black beans. Everything simmers together in one pan, creating a flavor-packed rich sauce that's perfect for spooning over rice.

One pot sazon chicken with black beans and tomatoes.
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About This Recipe

If there's one thing I love making, it's a really good one-pot meal. This one-pot Sazon Chicken with Black Beans is packed with Puerto Rican-inspired flavor and comes together entirely on the stovetop.

Skin-on chicken parts are generously seasoned with sazon, a vibrant Latin spice blend that gives the whole dish its signature deep red color and delicious savory flavor. After searing, the chicken is deeply golden, then simmers in a rich mixture of sofrito, black beans and tomatoes.

The combination of bold sazon, bright sofrito and tender black beans creates incredible flavor in every bite! Serve with cooked rice to soak up every bit of that rich, saucy goodness.

📋 Ingredients

Ingredients for sazon chicken with black beans, tomatoes, and sofrito.
  • Chicken: Both skin-on chicken thighs and drumsticks are used in the recipe. The dark meat stays juicy and the skin renders delicious fat that builds the base of the sauce.
  • Sazon Seasoning: This seasoning blend is the base flavor of the dish and it adds savory depth and a beautiful deep red color. Be generous when seasoning the chicken, including getting under the skin.
  • Tomatoes: A small can of chopped tomatoes with their juices helps create a thick, spoonable sauce. If tomatoes are in season, you can use two juicy fresh tomatoes instead.
  • Black Beans: A simple can of black beans adds creaminess and makes the dish more substantial. I usually drain them, but you do not need to rinse unless you prefer to.
  • Fresh Sofrito: A staple in Latin cuisine. Blend together green bell pepper, cilantro, onion and garlic into a smooth mixture. This brings a layer of brightness to the rich flavors.
  • Chicken Stock: You will need enough to come about halfway up the chicken while it simmers.

See recipe card for full information on ingredients and quantities.

What is Sazon?

Sazon is a Latin spice blend that's especially used in Puerto Rican cooking and typically includes garlic powder, onion powder, coriander, cumin, oregano and achiote, which gives it that beautiful golden red color. It's savory and incredibly aromatic.

Sazon is one of my favorite spice blends and I use it on a number of things. It's a fantastic seasoning on fish tacos or slow cooked brisket and stirred into black beans.

It's easy to make at home, but you can also find Goya Sazon online and in Latin or international markets. But I highly recommend keeping a bottle on hand for easy dinners.

What is Sofrito?

Sofrito is a classic aromatic base used in many Latin and Caribbean dishes. Versions vary, but they typically include a blend of fresh herbs (either culantro or cilantro), peppers, onion and garlic.

For this recipe, I blend a mix of cilantro, green bell pepper, onion and garlic in a food processor until it's a smooth and pourable mixture. You can find jarred sofrito in some stores, but fresh truly makes a difference here.

🍋 Substitutions and Variations

  • Different Cuts of Chicken: You can use bone-in, skin-on chicken breasts, but they will need slightly more liquid and a bit more cooking time. Make sure the liquid comes about halfway up the chicken and allow an extra 10 to 15 minutes as needed.
    • Boneless, skinless thighs work well too. Since they do not render as much fat, add a little extra olive oil before searing. They may cook slightly faster, so keep an eye on them.
  • Sazon: You can use store-bought sazon or make your own blend at home. If using packets, adjust salt accordingly since some brands contain added salt.
  • Tomatoes: If in season, use about 2 medium-sized fresh ripe tomatoes and include all the juices.
  • Sofrito Variations: If you only have red bell pepper, that works too. It will be slightly sweeter. The key components are pepper, onion, garlic and fresh herbs.

⏲️ Instructions

Sear the seasoned sazon chicken until the skin is deeply golden and fat has rendered, then remove and set aside.

Season and Sear the Chicken. Season the chicken with sazon, salt and pepper, then sear skin side down until deeply golden and crisp. Remove and set aside.

Add the sofrito to the chopped tomatoes and black beans.

Build the Sauce Base. In the same pot, cook the tomato paste and sofrito, then stir in the tomatoes, black beans and stock to create a rich, flavorful base.

Braise the sazon chicken with the tomatoes, beans and sofrito.

Return the Chicken to the Pot. Nestle the chicken back into the sauce, skin side up, making sure the liquid comes about halfway up the pieces.

Simmer the one pot sazon chicken until the liquid has reduced and the chicken is cooked all the way through.

Simmer Until Tender. Partially cover and simmer until the chicken is cooked through and the sauce has reduced into a thick, spoonable consistency.

📍 Recipe Tips

  • Dry the Chicken Well: Pat the chicken dry with paper towels before seasoning. This helps the sazon stick better and ensures the skin browns properly.
  • Season Generously: Don’t be shy with the sazon. Season all sides and gently lift the skin to season underneath as well. That extra layer of seasoning makes a noticeable difference.
  • Sear Skin Side Down First: Start searing the chicken skin side down over medium heat. This slowly renders the fat and creates a deep golden crust.
  • Save Leftover Sofrito: Freeze any leftover sofrito in an ice cube tray to use for future recipes.
  • Simmer Uncovered at the End: Remove the lid during the last 10 minutes of cooking so the sauce thickens into a rich, spoonable consistency.
This one pot sazon chicken is full of bold Latin flavor with sofrito, black beans and tomatoes.

Serving Suggestions

Serve sazon chicken with cooked white rice to soak up every bit of the rich sauce. And sweet fried plantains make the perfect savory-sweet pairing.

More One Pot Chicken Recipes to Try

One pot sazon chicken is a bold weeknight dinner and layered with black beans, tomatoes and sofrito.
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5 from 11 votes

One Pot Sazon Chicken with Black Beans

One Pot Sazon Chicken with black beans and sofrito is a bold, Puerto Rican-inspired dinner simmered in one pan and perfect over rice.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Latin
Keyword: one pot chicken with black beans, one pot sazon chicken, sazon chicken with black beans
Servings: 4 servings
Calories: 400kcal
Author: Samantha Ferraro

Equipment

Ingredients

Chicken

  • 2 pounds bone-in, skin-on chicken pieces mix of thighs and drumsticks
  • 2 tablespoons sazon seasoning
  • Kosher salt and black pepper as needed
  • 1 tablespoon olive oil

Sofrito

  • 1 green bell pepper roughly chopped
  • ½ white or yellow onion
  • 3-4 garlic cloves
  • 1 small bunch cilantro stems and leaves

Sauce

  • 2 tablespoons tomato paste
  • 15 ounce can chopped tomatoes with juices
  • 15 ounce can black beans, drained
  • 1 cup chicken stock plus more as needed
  • Kosher salt and black pepper to taste

For Serving

  • 2 tablespoons chopped fresh cilantro
  • Cooked rice for serving

Instructions

  • Make the Sofrito. Add the green bell pepper, onion, garlic cloves and cilantro to a food processor or high-speed blender. Blend until a smooth, slightly textured sauce forms. Measure out ½ to ¾ cup for the recipe and reserve any extra for later use.
  • Season the Chicken. Pat the chicken completely dry with paper towels. Season all sides generously with sazon, salt and black pepper, including underneath the skin.
  • Sear the Chicken. Heat a wide skillet or braising pan over medium heat and add the olive oil. Place the chicken skin side down and sear for 5 to 6 minutes until the skin is deeply golden and the fat has rendered. Flip and cook for another 2 minutes. Remove the chicken to a plate.
  • Cook the Tomato Paste. In the same pan, add the tomato paste and cook for 1 minute, stirring to slightly caramelize and deepen the flavor.
  • Cook the Sofrito. Add ½ to ¾ cup of the prepared sofrito to the pan. Stir and cook for 2 to 3 minutes, allowing the vegetables to soften and the flavors to concentrate.
  • Build the Sauce. Stir in the chopped tomatoes with their juices, black beans and 1 cup chicken stock. Season lightly with salt and pepper. The liquid should come about halfway up the chicken once it is returned to the pan. Add a little more stock if needed.
  • Simmer the Chicken. Nestle the chicken back into the pan, skin side up, keeping the skin above the sauce. Bring to a gentle simmer. Cover with the lid slightly ajar and cook for 28 to 30 minutes.
  • Reduce the Sauce. Remove the lid completely and continue simmering for another 10 minutes to slightly reduce and thicken the sauce. The chicken should be fully cooked and tender.
  • Garnish and Serve. Garnish with chopped fresh cilantro and serve hot with white rice.

Notes

  • Dry the Chicken Well: Pat the chicken completely dry before seasoning to ensure better browning and crisp skin.
  • Season Generously: Season all sides and underneath the skin for the most flavorful result.
  • Sear Skin Side Down First: Start the chicken skin side down over medium heat to properly render the fat and build flavor in the pan.
  • Simmer Partially Covered: Cook with the lid slightly ajar to allow gentle reduction while keeping the chicken tender.
  • Save Extra Sofrito: Freeze any leftover sofrito in an ice cube tray for future soups, stews or rice dishes

Nutrition

Calories: 400kcal | Carbohydrates: 29g | Protein: 25g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 1146mg | Potassium: 954mg | Fiber: 10g | Sugar: 6g | Vitamin A: 485IU | Vitamin C: 40mg | Calcium: 93mg | Iron: 4mg

Beef Braciole with Prosciutto and Parmesan

· 58 Comments

This classic beef braciole is made with tender flank steak stuffed with a savory filling of prosciutto, parmesan and herbs, then slowly braised in a rich tomato sauce until perfectly tender. It’s comforting, rustic and the perfect slow cook project.

This beef braciole is stuffed with a savory prosciutto and parmesan mixture and simmered in a rich tomato sauce until perfectly tender.
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About This Recipe

Tender and rustic, beef braciole is an Italian-American classic and the perfect slow cook recipe to make on a Sunday evening.

The base of the recipe starts with a pounded flank steak that is stuffed with a delicious savory mixture of prosciutto, parmesan, herbs and breadcrumbs. Once rolled tightly, the braciole gently braises in a tomato sauce until fork tender.

The result is a melt-in-your mouth tender bite. When you slice into the braciole, you’ll see perfect spirals of filling. And because the braciole simmered in the tomato sauce, the sauce becomes thick and reduced and perfect for spooning over polenta or tossing with pasta.

There are many variations depending on the region and family tradition. Some include raisins, pine nuts or hard-boiled egg, but this version leans more savory with prosciutto and parmesan cheese.

📋 Ingredients

Ingredients for beef braciole with prosciutto, parmesan cheese, tomatoes, wine and aromatics.
  • Flank Steak: Also called London broil, look for one that is about 2- 3 pounds. Use a meat mallet to pound the flank steak into an even thickness so it rolls easily and cooks evenly.
  • Prosciutto: Prosciutto is an Italian sliced ham that is cured and sliced thin. You will need about 2 ounces, roughly 4 to 5 slices. As it cooks, it melts into the mixture and adds a savory, salty flavor.
  • Parmesan Cheese: Freshly grated parmesan adds nutty richness to the filling. If you can, buy an imported chunk of Parmigiano Reggiano and grate it yourself. Then save the rind and add it to the sauce for extra flavor.
  • Crushed Tomatoes: Use good quality canned crushed or strained tomatoes for the sauce.
  • Red Wine: Wine adds depth and balances the acidity of the tomatoes and I always suggest using one you enjoy drinking. A Tuscan red, Cabernet or red blend all work well.

See recipe card for full information on ingredients and quantities.

Substitutions and Variations

  • Different Meats: Flank steak works best because it is long enough to roll and sturdy enough to braise. You could also try pounded pork cutlets for a pork version. They will cook a bit faster but are delicious prepared the same way.
  • Filling Variations: Add sliced hard-boiled egg, raisins or pine nuts for another traditional version. Instead of Parmesan, provolone would be another delicious savory and salty cheese.
  • Gluten Free: Use your favorite gluten free breadcrumbs in place of panko.
  • No Red Wine: If you prefer not to use wine, you can omit it. For a little depth, add a small splash of balsamic vinegar, just be careful not to add too much since it can become sweet.

⏲️ Instructions

Use a meat mallet to flatten the flank steak into an even layer.

Pound the Flank Steak: Use a meat mallet to pound the steak into an even thickness. This helps it roll easily and cook evenly.

Spread the prosciutto and parmesan mixture onto the flattened flank steak.

Spread the Filling: Evenly spread the prosciutto and parmesan filling over the steak, gently pressing it in. Leave a small border around the edges to prevent overflow when rolling.

Use butcher twine to tie around the rolled braciole.

Roll and Tie: Roll the steak tightly into a log and tie with kitchen twine every 1 to 2 inches to hold its shape.

Sear the beef braciole on all sides, then set aside.

Sear Until Deeply Browned: Brown the braciole on all sides in a Dutch oven until a deep crust forms.

Braise the sweared braciole in the tomato sauce and add a chunk of parmesan cheese.

Braise in Tomato Sauce: Nestle the seared beef braciole into the tomato sauce along with a parmesan rind. Cover partially and simmer until the meat is tender.

Cook the beef braciole in the tomato sauce until the braciole is cooked through and tender and the sauce has reduced and thickened.

Simmer Until Tender: After about 1½ hours, the sauce will darken and reduce slightly and the braciole will be fork tender.

📍 Recipe Tips

  • Save the Parmesan Rind: When buying a chunk of Parmigiano Reggiano, save the rind and keep in a resealable bag in the freezer. Then when you’re making soups (such as pasta fagioli), sauces and stews, add a chunk. As it simmers, the cheese slowly dissolves into the sauce and adds great flavor.
  • Pound the Steak Evenly: Pat the flank steak dry and use a meat mallet to pound the steak into an even thickness. This helps the braciole cook evenly and makes rolling easier.
  • Roll with the Grain: You will notice that flank steak has muscle fibers running lengthwise. Roll the steak in the same direction as those fibers so that when you slice it later, you cut across the grain. This keeps the slices tender.
  • Tie Securely: Use kitchen twine to tie the roll every 1 to 2 inches so it holds its shape while searing and braising. You can often find twine in the meat section of grocery stores or online.
  • Get a Deep Sear: Take your time browning the beef braciole on all sides. Those browned bits in the pot are the foundation of the sauce’s flavor.
  • Let It Rest: Once the braciole is done braising, remove it to a cutting board and let it cool for at least 5 to 10 minutes before slicing. This helps keep the slices neat. Just be sure to remove the twine before serving.
Braised beef braciole rolled with a savory mixture of prosciutto, parmesan, breadcrumbs and herbs.

Serving Suggestions

For a delicious meal, serve the beef braciole over creamy parmesan polenta or toss the rich tomato sauce with cooked rigatoni.

It is also wonderful with crusty bread or garlic focaccia to soak up the sauce and a crisp Caesar salad or simple green salad on the side.

More Beef Recipes to Try

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

This Italian beef braciole is rolled with prosciutto and parmesan and simmered in a rich tomato sauce until perfectly tender.
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4.81 from 73 votes

Beef Braciole with Prosciutto and Parmesan

A traditional Italian-American dish, beef braciole is a flank steak stuffed with prosciutto and Parmesan, then slowly braised in a hearty marinara.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Resting Time10 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: Italian
Keyword: beef braciole, beef braciole with prosciutto, braciole with prosciutto
Servings: 6 servings
Calories: 387kcal
Author: Samantha Ferraro

Equipment

Ingredients

Braciole

Filling

Tomato Sauce

US Customary - Metric

Instructions

  • Make the filling: Heat a drizzle of olive oil in a small pan and sauté the chopped onion and garlic until softened, about 3–4 minutes. Let cool slightly. Add the cooked onion mixture to a bowl along with the egg, prosciutto, breadcrumbs, parmesan and chopped parsley. Mix until well combined.
  • Prepare the steak: Lay the flank steak on a lined flat surface and dry with paper towels. Pound with a meat mallet until evenly flattened. Season both sides with salt and pepper.
  • Add the filling and roll: Spread the filling evenly over the steak, leaving a small border around the edges.
  • Starting from the long side, roll the steak tightly into a log. Tie with kitchen twine every 1–2 inches to secure. Season the outside with salt and pepper.
  • Sear the braciole: Heat a few tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the rolled braciole on all sides until browned, about 6–8 minutes total. Remove to a plate and set aside.
  • Make the sauce: In the same pot, add the chopped onion and cook until softened, about 4–5 minutes. Add the garlic and red pepper flakes and cook for another minute. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
  • Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by about half. Add the crushed tomatoes and about one cup of water, filling the can halfway with water to rinse. Season with salt and pepper.
  • Braise the braciole: Return the braciole to the pot along with any juices that collected on the plate. Partially cover and simmer gently for about 1½ hours, or until the meat is very tender.
  • Serve: Remove the braciole from the sauce and let rest for 10 minutes. Cut away the twine and slice into ½-inch rounds. Serve the slices with plenty of tomato sauce and garnish with fresh parsley and basil.

Notes

  • Pound the Steak Evenly: Pat the flank steak dry and pound to an even thickness for easier rolling and even cooking.
  • Roll with the Grain: Roll the steak in the same direction as the muscle fibers so that when sliced, you cut across the grain for tender pieces.
  • Tie Securely: Tie the roll with kitchen twine every 1 to 2 inches to help it hold its shape while searing and braising.
  • Let It Rest: After braising, let the braciole rest for 5 to 10 minutes before slicing. Remove the twine before serving.
  • Save the Parmesan Rind: Freeze leftover parmesan rinds and add one to soups, stews, or tomato sauce while simmering for extra flavor.
  • Serving Suggestions: Serve over creamy parmesan polenta or spoon the sauce over cooked rigatoni. Add crusty bread or garlic focaccia and a crisp Caesar salad or simple green salad on the side.

Nutrition

Calories: 387kcal | Carbohydrates: 19g | Protein: 39g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 128mg | Sodium: 485mg | Potassium: 1094mg | Fiber: 3g | Sugar: 8g | Vitamin A: 496IU | Vitamin C: 15mg | Calcium: 142mg | Iron: 5mg

Mediterranean Inspired Easter Dinner Menu

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This bright, flavor-packed Easter menu is all about fresh herbs, citrus and simple but impressive dishes. Mix and match everything from easy appetizers to elegant mains and a light lemony dessert. This Mediterranean-inspired menu is perfect for a relaxed spring gathering.

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🫒 Appetizers

Whipped Feta with Marinated Olives- Creamy and tangy, whipped feta is quick to make and always a crowd favorite!

Whipped feta made with honey and yogurt and topped with marinated olives.

Phyllo Feta Rolls with Honey- Crispy phyllo is wrapped around salty feta and served with honey for a perfect sweet-savory bite.

Feta phyllo rolls with sesame seeds and honey to dip into.

🥗 Salads and Sides

Lemon Orzo Salad with Corn and Feta- This vibrant orzo salad is full of spring flavors, with sweet charred corn, creamy feta and fresh basil tossed in a simple lemon vinaigrette.

This light lemon orzo salad comes together in a breeze! Cooked orzo is tossed with a simple lemon vinaigrette, grilled corn, creamy feta and lots of fresh basil. Easy, quick, light and fresh is what I look for in the perfect pasta salad.

Potato Leek Tart- Inspired by the classic potato leek soup, this rustic tart layers tender potatoes with sautéed leeks Sautéed leeks over a creamy Dijon béchamel in a buttery pastry.

Savory leek and potato tart with fresh thyme.

🍖 Main Dishes

Pistachio Crusted Lamb- A stunning centerpiece, this rak of lamn is seared, brushed with Dijon and coated in chopped pistachios for a bold, flavorful crust.

Pistachio crusted rack of lamb with seared lemon.

Osso Buco with Polenta- Slow braised veal (or beef) shanks cook until fall-apart tender. Serve over creamy polenta and finish with a bright gremolata.

Osso buco served over polenta and topped with gremolata.

Seared Salmon with Lemon Herb Couscous- A simple, elegant seafood option featuring perfectly seared salmon served over fluffy pearl couscous with fresh herbs and lemon.

Seared salmon over perl couscous with a bright lemon and herb vinaigrette.

🍰 Dessert

Lemon Olive Oil Cake- An easy one-bowl cake made with olive oil, yogurt and fresh lemon juice. It's light, tender and perfectly citrucy.

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

📍 Make-Ahead Tips

  • Whipped feta can be made 2–3 days in advance
  • Lemon olive oil cake tastes even better the next day
  • Osso buco can be fully made ahead and reheated
  • Make the vinaigrettes the day before
  • Assemble the potato leek tart ahead, then bake before serving

Mediterranean Inspired Passover Menu

· 2 Comments

Passover is a beautiful time to gather around the table and share meaningful traditions that tell the story of the holiday. Along with classic Passover foods, the bright flavors of the Mediterranean, like olive oil, fresh herbs, citrus, and warm spices, fit right in with the spirit of the celebration.

This Mediterranean-inspired Passover menu includes festive mains, vibrant sides, and simple desserts, with options for meat, fish, vegetarian dishes, and both dairy and parve recipes so you can build a menu that works for your table and traditions.

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🫒 Appetizers

Apple Walnut Charoset (Parve): A classic Passover mixture of apples, walnuts and wine that symbolizes the mortar used by the Israelites in Egypt. It’s sweet, crunchy, and a staple on the Seder plate.

This classic recipe for Passover charoset is made up of chopped apples, walnuts, dried cranberries and red wine.

Chicken Liver Pâté (Meat Option): This version has an Italian spin for a fresh bite, with capers, herbs and lemon. Chop it fine or blend it smooth and spread on matzo.

Chicken liver pâté with capers, lemon and herbs.

Smoked Trout Dip (Dairy Option): This creamy smoked trout dip is a flavorful dip made with fresh herbs and lemon and perfect with matzo or crisp vegetables.

Easy smoked trout dip with capers and dill.

🥣 Soups and Side Dishes

Cumin Roasted Carrots with Tahini (Parve Option): Sweet roasted carrots and onions are seasoned with cumin and served on top of creamy tahini sauce. Garnish with a pistachio gremolata for a bright and flavorful side dish.

Cumin roasted carrots and onions are served over creamy tahini sauce and finished with an herby pistachio gremolata.

Matzo Stuffed Tomatoes Provencal (Dairy Option): Inspired by the popular French, sweet tomatoes are stuffed with a flavorful matzo and herbes de Provence mixture.

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

Lemon Saffron Matzo Ball Soup (Meat Option): What makes these matzo balls pop with flavor is the addition of saffron, herbs and fresh lemon zest. It's a favorite and always on the Passover dinner table got 10 years and counting.

🍗 Main Course Options

Beef Mains

Sweet and Sour Brisket: This classic holiday brisket is slowly braised in a sweet and tangy tomato sauce and always the centerpiece of Passover dinner.

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

Pomegranate Braised Short Ribs: Rich beef short ribs braise in a decadent sauce with red wine, pomegranate molasses and warm spices. This recipe is a true show stopper!

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

Seafood Mains

Citrus and Herb Roasted Salmon: This is our got-to salmon recpe for both weeknights and dinner parties. Loads of fresh herbs and citrus zest are pressed on top of salmon filets and roasted in a bright mix of fresh lemon juice, white wine and olive oil.

Fresh herb and lemon crusted salmon recipe.

Whole Branzino with Citrus and Herbs: This recipe is for grilled branzino but roasting works great! Place the whole fish on a foil lined baking sheet and roast in a 400 degree Fahrenheit oven for 15-20 minutes.

Whole grilled branzino with lemon and herbs.

Vegetarian Main

Roasted Eggplant with Tahini: If you love eggplant, this is the one to try! Wedges of eggplant are seasoned with warm spices and roasted until slightly caramelized and perfectly tender. Garnish with creamy tahini sauce and crispy chickpeas for a delightful vegetarian main dish.

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

🍦 Desserts

Matzo Toffee: This is always a Passover favorite, or really anytime of the year. Crisp matzo is topped with buttery caramel, chocolate and sprinkle of salt for the perfect sweet and crunchy bite.

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

Matzo Crisp with Pears and Pistachios: Tender baked pears are topped with a sweet matzo crumble and crunchy pistachios for a simple dessert that's sweet, lightly spiced and perfect for Passover. You could also serve with a scoop of ice cream or whipped cream.

🗓️ Make Ahead Tips

Many of these dishes can be prepared ahead of time, which makes hosting much easier.

  • Brisket and short ribs can be made 1 to 2 days in advance and reheated before serving.
  • Matzo ball soup can be prepared ahead and gently reheated on the stove. Keep the matzo balls separate.
  • Roasted carrots and stuffed tomatoes can be assembled earlier in the day and baked before dinner.
  • Matzo toffee keeps well for several days and is perfect to make ahead.

Apple and Walnut Charoset for Passover

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This Apple and Walnut Charoset is a sweet, crunchy mixture of apples, walnuts, cinnamon and red wine with a bright pop of citrus and dried cranberries. It's a classic Passover staple that's easy to make and full of sweet-tart flavor.

This classic recipe for Passover charoset is made up of chopped apples, walnuts, dried cranberries and red wine.
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About This Recipe

Charoset is a chunky mixture of fruit, nuts and wine that is traditionally served as part of the Passover seder.

Every family has their own version, but the heart of it is always the same. A chunky mixture of fruit, nuts and something sweet to bring it all together. I also share three fun charoset variations including a tropical charoset inspired by my years in Hawaii.

This classic version is inspired by my mom's charoset she made every Passover when I was growing up. Hers included fresh cranberries for a bold tart bite, but over the years, I’ve updated her recipe and substituted dried cranberries, which add a delicious sweet-tart flavor and are easy to find year-round as well.

I also love serving apple charoset with a savory bite of chicken liver pâté on top of matzo.

Passover and the Seder Plate

Passover, or Pesach in Hebrew, celebrates the Jewish people's liberation from slavery in Egypt, as told in the biblical story of the Exodus.

The name “Passover” refers to the final plague in Egypt, when the Angel of Death passed over the homes of the Israelites, sparing their firstborn children.

Passover begins with a festive meal called the seder, where family and friends gather to retell. During the seder, six symbolic foods are placed on a seder plate, each representing a part of the story and the experience of slavery and freedom.

Charoset is one of those symbolic foods, which represents the mortar used by enslaved Jews to make bricks while building in Egypt.

  • Charoset – represents the mortar used for building
  • Maror (bitter herbs) – symbolizes the bitterness of slavery
  • Karpas (parsley or greens) – dipped in saltwater to represent tears
  • Zeroa (shank bone) – symbolizes the Passover sacrifice
  • Beitzah (egg) – represents renewal and the cycle of life

These symbolic foods help tell the story of the Jewish people's journey to freedom.

📋 Ingredients

Ingredients for Passover charoset including apples, walnuts, red wine, honey and dried cranberries.
  • Apples: Look for sweet, crisp apples such as Pink Lady, Honeycrisp or Fuji which have a lovely sweetness and hold their shape well. Dice them into small cubes so the charoset sits easily on a piece of matzo.
  • Walnuts: Walnuts are classic in charoset and even if they come pre-chopped, I like to give them another rough chop so the pieces are small and evenly distributed.
  • Dried Cranberries: Dried cranberries add a sweet-tart bite and beautiful color. If they're large or extra plump, give them a quick chop.
  • Orange: Fresh orange zest and juice work so well with the apples and cinnamon and brightens the mixture nicely.
  • Sweet Red Wine: Sweet kosher red wine such as Manischewitz is traditional and gives charoset its signature flavor. If using a drier red wine,  add a bit more honey.
  • Honey: Honey sweetens the mixture and ties everything together. The amount can be adjusted depending on how sweet your apples or wine are.
  • Cinnamon: Just a touch of cinnamon adds warmth and depth.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Charoset is one of the most flexible recipes and there are endless variations depending on family tradition.
  • Apples: Any crisp apple works well. Honeycrisp, Fuji, Gala or Pink Lady are great options. You can also substitute part of the apples with firm pears such as Bosc or Anjou.
  • Nuts: Walnuts are traditional, but pecans or chopped almonds also work beautifully.
  • Wine Options: Sweet red wine is classic for charoset. If you prefer a less sweet red wine, add a bit more honey to balance the flavors.
  • Non-Alcoholic Version: Substitute the wine with pomegranate juice or grape juice, both of which work very well and will give the charoset a delicious sweeter flavor.
  • Cranberries: Fresh cranberries can be used instead of dried for a brighter, more tart flavor, which is how my mom always made it.
  • Other Add-Ins:
    • chopped dates
    • dried apricots
    • raisins
    • pomegranate molasses
    • date molasses
    • a splash of orange blossom water

⏲️ Instructions

Chop the apples into small bite sized cubes.

Dice the Apples: Chop the apples into small bite-sized cubes and add to a medium sized bowl.

Chop the walnuts into small bite sized pieces.

Chop the Walnuts: Give the walnuts a good rough chop so there are no large pieces and add them to the bowl.

Give the apple and walnut charoset a good mix and let it sit for at least 20 minutes.

Mix the Charoset: Add the red wine, honey, orange zest and juice and cinnamon and give everything a good mix.

Serve the Passover charoset in a bowl with matzo.

Marinate and Serve: Marinate the charoset for 30 minutes before serving.

📍 Recipe Tips

  • Dice Everything Small: Cut all the ingredients into small bite-sized pieces so the charoset easily fits on a piece of matzo.
  • Marinate: Let the charoset rest for at least 30 minutes before serving so the wine, citrus and honey can soak into the fruit.
  • Adjust Sweetness: Depending on your apples and wine, you may want to add another drizzle of honey for added sweetness.
  • Make Ahead: Charoset can be made up to 1–2 days ahead and stored in the refrigerator. The fruit will absorb more of the wine as it sits.

More Passover Favorites

Apple and walnut charoset for Passover is made with chopped apples, walnuts, honey and red wine.
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5 from 16 votes

Apple Walnut Charoset for Passover

This classic apple walnut charoset is a Passover staple made with dried cranberries, sweet red wine, citrus and honey. It’s sweet, crunchy and perfect for serving with matzo during the Passover seder.
Prep Time15 minutes
Marinating30 minutes
Total Time45 minutes
Course: Appetizer, Side Dish
Cuisine: Jewish, Mediterranean
Keyword: charoset recipe, Passover charoset recipe
Servings: 10
Calories: 141kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

  • 3 apples finely diced (about 2½–3 cups)
  • 1 cup chopped walnuts
  • ½ cup dried cranberries roughly chopped
  • 1 small orange zest and juice
  • ¾ cup sweet red wine
  • 2-3 tablespoons honey
  • 1 teaspoon cinnamon
US Customary - Metric

Instructions

  • Add the diced apples, walnuts and chopped dried cranberries to a large bowl.
  • Stir in the orange zest, orange juice, sweet red wine, honey and cinnamon. Mix well until everything is evenly combined.
  • Taste and adjust sweetness with more honey if desired.
  • Let the charoset rest in the refrigerator for at least 30 minutes before serving so the flavors meld together.
  • Serve chilled or at room temperature with matzo.

Notes

  • Dice the ingredients into small bite sized pieces. 
  • Let the mixture rest at least 30 minutes so the fruit absorbs the wine and citrus.
  • If using a dry red wine, add a bit more honey to balance the sweetness.
  • For a non-alcoholic version, substitute pomegranate juice or grape juice.
  • Charoset can be made 1–2 days ahead and stored in the refrigerator.

Nutrition

Calories: 141kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 139mg | Fiber: 3g | Sugar: 11g | Vitamin A: 38IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

Sephardic Spinach Pie with Parmesan and Feta

· 21 Comments

A simple Sephardic spinach pie that's made with feta, ricotta cheese, Parmesan and eggs. This Turkish-Jewish family recipe bakes into a delicious savory and fluffy spinach casserole.

Cut a square of the Sephardic spinach pie.
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About This Recipe

This Sephardic spinach pie is one of the simplest recipes I grew up with. My mom made it often and like many family recipes, nothing was ever measured! It was simply spinach, eggs and cheese mixed together and baked until puffed and lightly golden.

My mom’s side of the family is Sephardic by way of Turkey and Spain, and simple baked vegetable and cheese dishes like this are common in that tradition. Some versions are even referred to as cuajado, which is a savory frittata-like bake made with eggs, vegetables and cheese.

Over the years I’ve retested this recipe to properly measure the ingredients and improve the texture by adding creamy ricotta cheese (similar to my mom’s Sephardic zucchini casserole) and reducing the amount of eggs. The result is a savory spinach and cheese pie with slightly crisp edges and tender center.

Recipe Updates

Over the years I’ve made a few small adjustments to improve the texture while keeping the original flavors and heart of the recipe.

• Reduced the number of eggs for a lighter texture.
• Added ricotta cheese for a creamier consistency.
• Adjusted baking time to prevent the pie from becoming too dense.

📋 Ingredients

Ingredients for Sephardic spinach pie with thawed spinach, ricotta cheese, eggs, feta cheese and grated Parmesan cheese.
  • Spinach: Frozen spinach works great for this recipe. Thaw the spinach completely and squeeze out most of the liquid before measuring and mixing. You should have about 3 cups of thawed and squeezed spinach.
  • Ricotta Cheese: Use a whole milk ricotta, which is thick and creamy. If your ricotta is on the watery side, place it in a sieve over a bowl and let it drain to remove excess moisture.
  • Eggs: Whole eggs give the savory pie richness and a souffle texture.
  • Feta Cheese: Look for feta that's sold in whole blocks, which is creamier than the pre-crumbled option.
  • Breadcrumbs: This helps bind everything together. Use whatever you have, including regular Italian breadcrumbs (without seasoning), panko breadcrumbs and even matzo meal if you observe Passover.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

The Sephardic spinach pie is a very simple and traditional recipe, but here are a few variations to try.

  • Add Nutmeg: Add a pinch of nutmeg to the cheese mixture for extra warmth. Nutmeg pairs very well with the ricotta, spinach and Parmesan.
  • Fresh Spinach: If using fresh spinach, you'll need about 6 cups of fresh baby spinach. Saute the fresh spinach until wilted, then drain well and cool before using.
  • Different Greens: Use kale or chard instead of spinach. Just be sure to remove thick stems and cook the greens until tender.
  • Passover Variation: To make the recipe Passover-friendly, use matzo meal instead of breadcrumbs. Or if you don't celebrate Passover or it's any other time of the year, use panko or unseasoned breadcrumbs.

⏲️ How to Make Savory Spinach Pie

Transfer the spinach and cheese mixture to a square baking dish and to with crumbled feta, grated parmesan and drizzle of olive oil.

Make the Mixture: In a large mixing bowl, add the spinach, eggs, cheeses and breadcrumbs/matzo meal. Season with salt and pepper and mix until just combined. Transfer to an oiled baking dish and top with extra feta and Parmesan and olive oil.

Bake the spinach and feta pie until lightly golden on top.

Bake: Bake the spinach pie for 25–30 minutes, until the pie is lightly golden around the edges and the center is set. Insert a knife or toothpick into the center. If it comes out clean, the pie is ready.

📍 Recipe Tips

  • Squeeze Spinach Well: Frozen spinach holds a lot of liquid, so be sure to squeeze out most of the moisture so the spinach pie doesn't become too watery.
  • Crumble the Feta: Block feta is much creamier than the pre-crumbled option, so be sure to break up and crumble the feta yourself.
  • Check the Texture: The mixture should be a creamy texture and not overly dry. Start with less breadcrumbs and add more as needed.
  • Bake Until Just Set: Use a toothpick or knife to insert into the center of the spinach pie. If it comes out clean, it's ready.
  • Look for Golden Edges: Once done, the spinach feta pie should have slightly golden edges and be tender in the center.
  • Make Ahead: This spinach pie keeps very well and can be made several days in advance.
    • Store in the refrigerator and cut into squares when ready to serve. Enjoy it cold, room temperature or gently reheated in a 325°F oven until warmed through.
Sephardic spinach and feta pie is an easy Sephardic Jewish recipe made with spinach and three cheeses.

Serving Suggestions

This Sephardic spinach pie is a fabulous addition to a brunch spread. Serve it alongside:

More Sephardic Recipes to Try

This easy spinach pie is a Sephardic recipe made with spinach, ricotta cheese, feta cheese and Parmesan.
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4.74 from 41 votes

Sephardic Spinach Pie

A simple Sephardic spinach pie that's made with feta, ricotta cheese, Parmesan and eggs. This Turkish-Jewish family recipe bakes into a delicious savory and fluffy spinach casserole.
Prep Time10 minutes
Cook Time30 minutes
Resting10 minutes
Total Time50 minutes
Course: Breakfast, Brunch, Side Dish
Cuisine: Jewish, Sephardic
Keyword: savory spinach pie, Sephardic spinach pie, spinach feta casserole
Servings: 9 squares
Calories: 134kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 2 12 oz bags frozen spinach, thawed and squeezed well about 3 cups total
  • 4 large eggs
  • ¾ cup whole milk ricotta
  • ½ cup crumbled feta
  • ½ cup grated Parmesan cheese
  • ½ cup breadcrumbs or matzo meal
  • Olive oil for greasing and drizzling
  • ¼ teaspoon Kosher salt
  • Freshly cracked black pepper

Topping

  • ¼ cup feta
  • Grated Parmesan
US Customary - Metric

Instructions

  • Preheat the Oven: Preheat the oven to 350°F. Lightly grease an 8x8 baking dish with olive oil and set aside.
  • Prepare the Spinach: Thaw the frozen spinach completely. Using a clean kitchen towel and squeeze out most of the excess liquid. You should have about 3 cups of squeezed spinach.
  • Make the Spinach Mixture: In a large mixing bowl, add the spinach, eggs, ricotta cheese, crumbled feta, grated Parmesan and breadcrumbs/matzo meal. Season with Kosher salt and freshly cracked black pepper and mix until just combined.
  • The mixture should look creamy and thick, but not dry.
  • Assemble the Pie: Pour the spinach mixture into the prepared baking dish and spread it into an even layer. Sprinkle extra feta and Parmesan on top and drizzle lightly with olive oil.
  • Bake: Bake the spinach pie for 25–30 minutes, until the pie is lightly golden around the edges and the center is set. Insert a knife or toothpick into the center. If it comes out clean, the pie is ready.
  • Cool and Serve: Let the pie cool for about 10 minutes before slicing. Cut into squares and serve warm, at room temperature.

Notes

  • Squeeze the spinach well: Frozen spinach holds a lot of liquid. Squeeze out most of the moisture so the pie doesn’t become watery.
  • Crumble your own feta: Block feta tends to be creamier and more flavorful than pre-crumbled.
  • Check the texture of the mixture: The mixture should look creamy and spoonable, not dry.
  • Bake until just set: Insert a knife or toothpick in the center. If it comes out clean, the pie is ready.
  • Look for golden edges: The edges should be lightly golden and slightly crisp

Nutrition

Calories: 134kcal | Carbohydrates: 4g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 374mg | Potassium: 74mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 324IU | Vitamin C: 0.01mg | Calcium: 171mg | Iron: 1mg

Cumin Roasted Carrots with Creamy Tahini

· 2 Comments

Savory roasted carrots and red onion are seasoned with warm Mediterranean spices and served over creamy garlic tahini. Finished with a bright pistachio topping, this easy side dish is simple to make but full of bold, vibrant flavors!

Cumin roasted carrots and onions are served over creamy tahini sauce and finished with an herby pistachio gremolata.
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About This Recipe

If you love bold Mediterranean flavors, this roasted carrot dish is an easy one to fall in love with.

Carrots and red onion are tossed with warm spices like cumin and coriander, then roasted until perfectly tender and slightly caramelized. As they roast, the carrots become naturally sweeter, which pairs beautifully with the savory spices.

Serve them over a layer of creamy lemon garlic tahini sauce, one of my favorite sauces to make! Tahini is rich, nutty and incredibly versatile, and when it’s whisked with lemon and garlic, it becomes the most delicious, silky sauce that works with just about anything.

And for a finishing touch, garnish with a bright pistachio herb gremolata with lemon zest, parsley and olive oil. It adds freshness, crunch and a pop of flavor that brings the whole dish together. It’s simple, vibrant and a fantastic side dish for Mediterranean meals or holiday dinners.

📋 Ingredients

Ingredients for roasted carrots with tahini including pistachios, lemon, garlic, fresh herbs and spices.
  • Carrots: Use large whole carrots instead of baby carrots, because they have much better flavor. If you can find rainbow carrots, use those for a more colorful presentation.
  • Red Onion: Red onion adds a mild sweetness and pairs really well with the carrots.
  • Tahini: Tahini is a paste made from ground sesame seeds and can usually be found near the peanut butter or in the international aisle of grocery stores. It’s one of my favorite ingredients because you can turn it into so many different things such as sauces and dressings, use it as a dip or drizzle it over desserts.
  • Pistachios: Raw shelled pistachios are roughly chopped to create a rustic texture for the gremolata topping. You can chop them by hand or pulse them briefly in a food processor if you prefer a finer texture.
  • Cumin and Coriander: Both of these spices are warmer and work very well with the sweeter roasted carrots and onions.

See recipe card for full information on ingredients and quantities.

Looking to add more spices to your Mediterranean pantry? Check out my detailed guide to Mediterranean Spices!

🍋 Substitutions and Variations

  • Use other Vegetables: Add or substitute other root vegetables such as parsnips, butternut squash, kabocha squash, or beets would all be delicious.
  • Make it Spicier: For extra heat, toss the vegetables with a pinch of cayenne before roasting.
  • Different Tahini Sauce Flavors: Make a lemon herb tahini with fresh parsley or cilantro or add a teaspoon of harissa paste for a spicy tahini. For something slightly sweeter, add a teaspoon or two of maple syrup for a maple tahini sauce.
  • Different Nuts: Instead of pistachios substitute with toasted almonds, walnuts or pine nuts.
  • Garnish Options: For a touch of sweetness and tang, drizzle a little pomegranate molasses over the top or a sweeter date molasses.

⏲️ Instructions

Place chopped carrots and onions on a foil lined baking sheet and toss with cumin, coriander, salt, pepper and olive oil.

Roast the Vegetables: Season the vegetables with cumin, coriander, salt and black pepper and toss with olive oil. Roast at 425°F for about 30 minutes, until tender.

This garlic tahini sauce is perfectly savory and creamy and made easy by whisking tahini, water, garlic and lemon juice in a bowl.

Make the Tahini Sauce: While the vegetables roast, whisk together tahini, garlic and lemon juice in a bowl. Add water and whisk until smooth and pourable.

This pistachios gremolata is made simply with chopped pistachios, chopped parsley, lemon juice and olive oil.

Make the Pistachio Gremolata: Combine chopped pistachios, parsley, lemon zest, lemon juice and olive oil. Season with salt and pepper and stir to combine.

Spread a layer of creamy tahini sauce in a wide bowl and top with the roasted vegetables and garnish with the lemony pistachios gremolata.

Assemble the Dish: Spread tahini sauce onto a wide serving bowl and top with roasted vegetables. Garnish with pistachio gremolata and Aleppo pepper.

📍 Recipe Tips

  • Save the Scraps: Save the carrot, onion and garlic peels to make homemade vegetable stock.
  • Tahini Sauce Tips:
    • Tahini thickens before it loosens: When you add water to tahini it will first seize and thicken. Keep whisking and it will loosen into a creamy sauce.
    • Add water slowly:  If you need to thin the tahini sauce, add 1–2 teaspoons of water at a time until you reach a thick, pourable consistency.
  • Refrigerating Tahini Sauce: Tahini sauce thickens in the fridge. To bring it back, whisk in a little warm water until smooth again.
  • Make Ahead: The roasted vegetables can be made 2–3 days ahead. Tahini sauce can also be made about 3 days in advance. I recommend assembling the dish just before serving.
These savory roasted carrots are seasoned with warm spices and served over a lemony garlic tahini sauce and topped with herby pistachios.

Serving Suggestions

These roasted carrots with tahini make a beautiful addition to a Mediterranean or Passover meal.

Serve them alongside:

More Roasted Vegetable Dishes To Try

Roasted carrots with creamy tahini sauce and topped with lemony pistachios.
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4.86 from 7 votes

Savory Roasted Carrots with Tahini and Pistachio Gremolata

These roasted carrots are seasoned with warm cumin and served over creamy garlic tahini and topped with bright pistachio gremolata. You’ll love this vibrant Mediterranean side dish!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: cumin roasted carrots with tahini, roasted carrots with pistachios, roasted carrots with tahini
Servings: 4 servings
Calories: 333kcal
Author: Samantha Ferraro
Cost: $8

Equipment

Ingredients

Roasted Vegetables

  • 5-6 large carrots peeled and cut into 2-inch pieces
  • 1 large red onion cut into ½-1 inch wedges
  • 2-3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and black pepper to taste

Lemon Garlic Tahini

Pistachio Herb Gremolata

Garnish

  • Aleppo pepper
  • Optional: drizzle of pomegranate molasses or date molasses

Instructions

  • Preheat the Oven: Preheat oven to 425°F and line a large baking sheet with foil or parchment.
  • Season the Vegetables: Place the carrots and red onion on the prepared baking sheet. Drizzle with olive oil and season with cumin, coriander, salt and black pepper. Toss well so the vegetables are evenly coated.
  • Roast the Vegetables: Spread the vegetables into an even layer and roast for about 30 minutes, until the carrots are tender and caramelized.
  • Make the Tahini Sauce: While the vegetables roast, whisk together tahini, garlic and lemon juice in a bowl. Add the water and continue whisking until the sauce loosens and becomes smooth and pourable. Season with salt and pepper. If needed, add more water 1–2 teaspoons at a time until you reach a thick, honey-like consistency.
  • Make the Pistachio Gremolata: In a small bowl, combine chopped pistachios, parsley, lemon zest, lemon juice and olive oil. Season with salt and pepper and stir to combine.
  • Assemble the Dish: Spread the tahini sauce onto a wide serving bowl or platter. Spoon the roasted carrots and onions over the sauce.
  • Garnish and Serve: Dollop the pistachio gremolata over the vegetables and finish with a sprinkle of Aleppo pepper. If desired, drizzle lightly with pomegranate molasses before serving.

Notes

  • Peeling the Carrots: Peeling is optional, but it gives the carrots a smoother texture. Save carrot peels and vegetable scraps to make homemade vegetable stock.
  • Tahini Tips: When water is added to tahini it will initially seize and thicken. Keep whisking and it will loosen into a smooth sauce.
    • If the tahini sauce is too thick, add 1–2 teaspoons warm water at a time until you reach a thick, pourable consistency.
  • Make Ahead: Roasted vegetables can be made 2–3 days ahead and stored in the refrigerator. Tahini sauce can also be made about 3 days ahead. Assemble just before serving.

Nutrition

Calories: 333kcal | Carbohydrates: 20g | Protein: 8g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Sodium: 67mg | Potassium: 534mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12966IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 3mg

Seafood and Chorizo Paella

· 9 Comments

Seafood and chorizo paella is a classic Spanish rice dish with saffron-infused rice, smoky chorizo and loads of fresh seafood. It's bold, vibrant and deeply flavorful.

This shellfish and chorizo paella is full of mussels, clams, and shrimp in a robust smoky tomato broth.
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About This Recipe

This seafood and chorizo paella is a traditional Spanish rice dish layered with smoky Spanish chorizo, tender shrimp and briny clams and mussels in a paprika and saffron-infused rice. Everything cooks together in a wide paella pan, but the trick is to layer the ingredients in stages.

One of the greatest joys of eating paella is breaking into the bottom of the pan and enjoying the crispy layer of rice, called socarrat. The contrast of the tender rice with the crispy bottom is what makes a paella so special. And if you’ve ever had Persian tahdig, you’ll love the familiar crispy texture.

What is Socarrat?

Socarrat is the crispy layer of rice that forms at the bottom of the pan. It develops when the rice cooks undisturbed and is considered the most prized part of any paella.

📋 Ingredients

Ingredients for chorizo and seafood paella with clams, mussels, shrimp, paprika, saffron and aromatics.
  • Shellfish: Clams and mussels are best bought the same day they are cooked. Keep them on ice in the refrigerator until ready to use. For detailed prep, check out my cleaning guides:
  • Shrimp: Look for medium-sized shrimp (about 21-25 per pound) that are peeled and deveined.
  • Spanish Chorizo: Spanish chorizo is a cured firmer sausage that's flavored with smoked paprika and garlic. Unlike Mexican-style chorizo, it can be sliced and when browned, releases a flavorful smoky fat.
  • Sofrito: Sofrito is the foundation for the paella base, made with sautéed onions, peppers, and garlic.
  • Rice: Bomba rice is the traditional Spanish rice that's used in authentic paella recipes. It's a short, thicker grain that absorbs liquid without becoming mushy. Arborio rice (used in risotto) can be used in a pinch.
  • Smoked Paprika: Smoked paprika adds warmth and depth to the paella. If you don't like smoky flavors, use a sweet or mild paprika, which gives great flavor and color.
  • Saffron: Saffron is what gives paella its signature aroma and golden hue and a little goes a long way. Grind the threads with a mortar and pestle or steep in a few tablespoons of water for even distribution.
  • Stock: Seafood stock intensifies the seafood paella in the best way. Chicken or vegetable stock works too and even water, just be sure to season it well.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

Paella is wonderfully flexible. Use ingredients based on what’s available.

  • Seafood Options
    • Use all mussels or all clams
    • Add sliced calamari
    • Add crab legs
    • Add lobster tails (allow extra cook time)
    • Add firm white fish like cod or halibut in the final 5–7 minutes
  • Chorizo Substitutes
    • Portuguese linguica
    • Smoked sausage
    • Mexican chorizo (cook fully and drain excess grease, if needed)
  • Make It Without Pork: Omit the chorizo and increase smoked paprika.
  • Rice Substitute: Arborio rice works well if bomba is unavailable. Use a short-grain rice for the best results.

⏲️ How to Make Paella

Making homemade seafood paella is easier than it looks. The key is layering the ingredients in stages and letting the rice cook undisturbed.

Cook the Spanish chorizo in the paella pan until charred on the outside, then remove and set aside.

Brown the Chorizo: Sauté the Spanish chorizo in olive oil until deeply browned on both sides. Remove and set aside, leaving the flavorful fat in the pan.

Saute the sofrito in the reserved chorizo fat.

Build the Sofrito: Sauté the onion and bell pepper in the reserved fat, then add the garlic and sauté for another minute.

Saute the paella rice in the reserved chorizo fat with the aromatics.

Toast the Rice: Add the rice to the pan and toss it in the sofrito and chorizo fat. Add wine and reduce.

Add cooked chorizo to the paella rice and vegetables.

Add Chorizo, Tomatoes and Spices: Add the cooked chorizo back in with any reserved drippings, along with the tomatoes and spices. Spread the rice in an even layer.

Add seafood stock to the chorizo and seafood paella.

Add the Stock: Pour in the seafood stock and bring to a simmer. Don't stir, so the rice can set on the bottom.

Cook the paella rice until most of the liquid has absorbed before adding the shellfish.

Simmer Until Mostly Absorbed: Cook uncovered until most of the liquid has absorbed.

Add the mussels and clams to the chorizo paella.

Add the Shellfish: Nestle the clams and mussels into the rice and cover loosely with foil until they begin to open.

Towards the last few minutes of cooking the seafood paella, add the shrimp, peas and lemon.

Finish with Shrimp and Garnish: Layer the shrimp on top and continue cooking until they just turn pink. Add peas and garnish with lemon and parsley.

Do You Need a Paella Pan?

A traditional paella pan is wide and shallow, which helps the rice cook evenly and develop socarrat. If you don’t have one, use a wide and shallow skillet that is about 11-13 inches wide.

📍 Recipe Tips

  • Buy Shellfish Fresh: Purchase shellfish the same day you’ll be cooking them for the freshest result. Discard any clams and mussels with broken shells or any that do not open after cooking.
  • Brown the Chorizo First: Sautéing the chorizo first renders that flavorful fat that’s perfect for sautéing the sofrito.
  • Spread the Rice Evenly: Spread the rice in an even layer before adding stock, but don’t stir. This is key for developing the socarrat.
  • Rotate the Pan for Even Cooking: If cooking on a stovetop, rotate the pan every few minutes for even cooking.
  • Use Foil as Needed: Loosely cover the pan with foil to help the clams and mussels steam and open up.
This shellfish and chorizo paella is layered with flavorful sofrito, sautéed sofrito and finished with sweet peas and lemon.

Serving Suggestions

A large paella is perfect for serving family-style, right from the pan, with plenty of lemon wedges. Pair it with a crisp Spanish white wine, such as Albariño, or serve alongside a pitcher of sangria.

Start the meal with blistered padrón peppers or a simple green salad. For dessert, a slice of Basque cheesecake would be a delicious ending.

More Mediterranean Seafood Recipes

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Seafood and chorizo paella with clams, mussels and shrimp.
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5 from 10 votes

Seafood and Chorizo Paella Recipe

Seafood and chorizo paella is a bold Spanish rice dish with saffron rice, fresh shrimp, clams, and mussels, layered with smoky Spanish chorizo.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Mediterranean, Spanish
Keyword: chicken and seafood paella, chorizo paella, seafood paella recipe, shellfish paella, spanish paella recipe
Servings: 6 servings
Calories: 528kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 2-3 tablespoons Olive oil
  • 7 ounces Spanish chorizo sliced into ¼-inch rounds
  • 1 yellow onion finely diced
  • 1 red bell pepper finely diced
  • 3 garlic cloves minced
  • 2 cups bomba rice or Arborio if needed
  • ½ cup dry white wine
  • 13.5 ounce can chopped tomatoes
  • 4 ½ cups seafood stock
  • 1 teaspoon smoked paprika
  • Pinch saffron threads about ½ tsp, lightly crushed
  • 12 –15 mussels scrubbed and debearded
  • 12 –15 clams scrubbed
  • 1 pound large shrimp peeled and deveined
  • ½ cup frozen peas
  • Kosher salt as needed
  • Fresh parsley chopped for garnish
  • Lemon wedges for serving
US Customary - Metric

Instructions

  • Brown the Chorizo: Heat a wide paella pan or large skillet over medium heat with a drizzle of olive oil. Add the sliced chorizo and cook until browned on both sides. Remove and set aside, leaving the rendered fat in the pan.
  • Sauté the Sofrito: In the chorizo fat, add the diced onion and red bell pepper and cook for 5-6 minutes until softened and slightly golden. Stir in the garlic and cook for another 30 seconds until fragrant.
  • Toast the Rice: Add the rice directly to the pan, sautéing for 1-2 minutes, being sure to coat it thoroughly in the sofrito and chorizo fat.
  • Reduce the Wine: Pour in the white wine and let it simmer, reducing by about half and scraping up any bits from the bottom of the pan.
  • Add the Chorizo, Tomatoes and Spices: Add the chorizo back in, with any reserved fat and stir in the tomatoes and spices and season lightly with salt. Use a spatula to spread the rice into an even layer.
  • Add the Stock: Pour the seafood stock in and bring to a steady simmer. Do not stir from this point forward.
  • Simmer: Simmer uncovered for about 15-18 minutes, until most of the liquid is absorbed and the rice is nearly tender.
  • Add the Clams & Mussels: Arrange the clams and mussels hinge-side down into the rice. Cover loosely with foil and cook for 5–7 minutes, until the shells begin to open.
  • Add the Shrimp: Lay the shrimp over the top and cook for another 3–5 minutes, until opaque and just cooked through.
  • Finish & Rest: Scatter the peas over the hot rice. Remove from heat and let the paella rest for 5–10 minutes. Garnish with chopped parsley and serve with lemon wedges.

Notes

  • Do not stir once the liquid is added. This helps develop the crispy golden bottom (socarrat).
  • Discard any mussels or clams that do not open after cooking.
  • Bomba rice is traditional, but Arborio works as a substitute.
  • Let the paella rest before serving for the best texture.

Nutrition

Calories: 528kcal | Carbohydrates: 63g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 1155mg | Potassium: 594mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1253IU | Vitamin C: 39mg | Calcium: 137mg | Iron: 6mg

Mujadara (Lebanese Rice and Lentils)

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Mujadara is a simple Lebanese dish made with rice, lentils, warm spices and deeply caramelized onions. With just a handful of ingredients, it transforms into something incredibly flavorful and comforting.

This Lebanese rice and lentil dish is called mujadara and is served with sweet caramelized onions on top.
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About This Recipe

Mujadara (also spelled mujaddara) is a traditional Lebanese dish made with rice and lentils and is often served as a main or side dish throughout the Middle East. It’s completely vegan, naturally gluten-free and made with inexpensive pantry ingredients.

But what truly makes mujadara so delicious are the onions. They’re slowly sautéed until golden, caramelized and slightly crisp on the edges and bring a fantastic savory-sweet flavor to the dish. Stir some of those caramelized onions directly into the rice and lentils, then pile the rest on top for that signature finish.

Serve alongside creamy cucumber yogurt sauce for contrast, and if you’d like to make it even more of a complete meal, add grilled chicken skewers or grilled shrimp on the side. And for a vegetarian pairing, Mediterranean roasted eggplant is especially delicious served alongside.

📋 Ingredients

Simple ingredients for Lebanese mujadara include onions, rice, brown lentils, vegetale stock and spices.
  • Basmati Rice: Basmati rice is a fragrant, long and fluffy rice that isn’t sticky. Be sure to rinse the rice until the water runs mostly clear, which helps remove excess starch and gives the final result a lighter texture.
  • Brown Lentils: Brown lentils hold their shape beautifully and are ideal for an authentic mujadara. Give the lentils a good rinse and sort through to remove any small debris or stones.
  • Spices: Ground cumin adds warmth and earthiness and a small pinch of allspice gives subtle depth without overpowering the dish.
  • Yellow Onions: The star of the show. Thinly slice the onions and cook them low and slow until deeply caramelized and jammy with slightly crisp edges.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

Mujadara is traditionally simple, but here are a few ways you can adjust it:

  • Spice Variations: Add a small pinch of turmeric for color, or a touch of ground coriander for a slightly brighter spice note.
  • Lentils: Brown lentils are ideal. French green lentils (Puy lentils) can work, though they may take slightly longer to cook.
  • Finish with Lemon: A squeeze of fresh lemon juice just before serving brightens the flavors.
  • Extra Onions: Love onions? Make more. You won’t regret it!

⏲️ Instructions

Fry the4 sliced onions until they are deeply browned and gently fried on the edges.

Caramelize the onions: Thinly slice the onions and sauté them in olive oil until deeply golden, for about 30 minutes.

Par cook the lentils before adding the rice when making mujadara.

Par-cook the lentils: Simmer the lentils until partially tender but not fully cooked.

Cook the lentils and rice together until both are cooked through and tender, then fluff with a fork.

Add the rice and spices: Add the rinsed rice, spices and salt, and some of the cooked onions. Then cover and continue cooking until the rice and lentils are tender.

Garnish mujadara with the rest of the fried onions and chopped parsley.

Finish and serve: Once done, fluff the mujadara with a fork and transfer to a serving dish. Top with the remaining caramelized onions and garnish with fresh parsley.

📍 Recipe Tips

  • Rinse the Rice: Rinsing removes excess starch and helps the rice cook up fluffy instead of sticky.
  • Check the Lentils: Always give lentils a quick rinse and scan for small debris or stones before cooking.
  • Take Your Time with the Onions: Caramelizing onions can take about 25-30 minutes. Stir them often and lower the heat if they darken too quickly. Partially cover the skillet to help them soften before uncovering to caramelize fully. You’re looking for a deep golden brown, jammy texture with lightly crisp edges.
  • Let It Rest: Once the rice and lentils are finished cooking, let them sit covered for 5–10 minutes. Then fluff gently with a fork before serving.

Make Ahead and Leftovers

  • Mujadara makes excellent meal prep and tastes even better the next day.
  • Store in an air-tight container in the refrigerator for up to 4 days.
  • Re-heat gently on the stovetop or in the microwave until warmed through. The onions may soften, but the sweet caramelized flavor will still be there.
Mujadara is a Lebanese lentil and rice dish with fried onions on top.

Serving Suggestions

Mujadara pairs beautifully with:

More Flavorful Rice 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.

Lebanese mujadara is a vegan lentil and rice dish with fried onions and warm spices.
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5 from 3 votes

Mujadara (Lebanese Rice and Lentils with Onions)

Mujadara is a comforting Middle Eastern staple made with lentils, fluffy rice, warm cumin and deeply golden onions. This simple dish is packed with flavor and perfect for weeknight dinners or meal prep.
Prep Time15 minutes
Cook Time1 hour
Resting10 minutes
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: Lebanese, Middle Eastern
Keyword: Lebanese meat pies, Lebanese rice and lentils, mujadara, rice and lentils
Servings: 4 servings
Calories: 452kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 2 large yellow or white onions thinly sliced
  • ¼ cup olive oil + more, if needed
  • 1 cup basmati rice rinsed
  • ¾ cup dry brown lentils rinsed
  • 4 cups vegetable broth or water
  • 1 teaspoon ground cumin
  • ½ teaspoon ground allspice
  • ¾ –1 teaspoon kosher salt or to taste
  • Fresh parsley for garnish
US Customary - Metric

Instructions

  • Fry the onions: In a wide skillet, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring often, until deeply golden, caramelized, and lightly crisp, about 25–30 minutes.
  • If the onions begin to cook too quickly, partially cover the skillet with a lid to help them soften and cook more evenly. Once done, transfer the onions to a plate.
  • Cook the lentils: In a medium pot, add the lentils and broth. Bring to a boil, then reduce to a simmer and cook for 10–15 minutes, until the lentils are partially tender but not fully cooked.
  • Add the rice and spices: Add the rice, cumin, allspice, Kosher salt and about a quarter of the cooked onions to the lentils and give everything a gentle stir.
  • Cover and continue cooking on low for 20-22 minutes, until the rice and lentils are tender and the liquid is absorbed.
  • Rest and fluff: Turn off the heat and let the mujadara sit, covered, for 5–10 minutes. Fluff with a fork.
  • Serve: Transfer to a serving dish and top generously with the remaining onions and garnish with fresh parsley.

Notes

  • Rinse the rice well until the water runs mostly clear to remove excess starch and create a light, fluffy texture.
  • Sort and rinse the lentils before cooking to remove any debris.
  • Take your time with the onions. Deep golden, jammy onions give the most flavor, so don’t rush this step.
  • Let the mujadara rest for 5–10 minutes after cooking before fluffing with a fork.
  • Make ahead friendly: Store in the fridge for up to 4 days and reheat gently on the stovetop or microwave.

Nutrition

Calories: 452kcal | Carbohydrates: 67g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 948mg | Potassium: 489mg | Fiber: 13g | Sugar: 5g | Vitamin A: 523IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 4mg

Seared Salmon with Lemon Herb Pearl Couscous

· 6 Comments

Perfectly seared salmon is served over chewy pearl couscous with sweet pops of corn and peas, all tossed in a bright lemon herb dressing. It’s a simple one-pan Mediterranean dinner that’s fresh, vibrant and one you’ll want on repeat!

Seared salmon over perl couscous with a bright lemon and herb vinaigrette.
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About This Recipe

If you love simple weeknight Mediterranean dinners, you will absolutely love this seared salmon with lemon pearl couscous. The salmon is cooked until lightly charred on the outside and perfectly tender in the center, then served over chewy pearl couscous with sweet pops of corn and peas throughout.

Everything is tossed in a bright lemon herb vinaigrette that brings all of those fresh, vibrant flavors together. And the best part is that the couscous is cooked in the same pan as the salmon, soaking up all of that savory flavor.

Pearl couscous, also known as Israeli couscous, isn’t actually couscous at all. It’s a small toasted pasta that becomes perfectly tender and chewy as it cooks and absorbs broth beautifully. It’s one of my favorite pantry staples because it pairs well with just about anything, from seafood and chicken to roasted vegetables.

If you’re looking for more inspiration, try my One Pot Pearl Couscous with Chicken and Saffron or Roasted Vegetables with Pearl Couscous.

📋 Ingredients

Ingredients for salmon with pearl couscous including lemon, peas, corn and aromatics.
  • Salmon:  Look for thicker center-cut fillets, if possible, since thinner pieces can overcook. I like to keep the skin on, so it holds the filet well, or you can remove the skin before or after cooking if you prefer.
  • Pearl Couscous: Also called Israeli couscous, this is a small pasta made from semolina that becomes tender and chewy as it cooks. Unlike traditional couscous, which is very fine, pearl couscous holds its shape and absorbs broth beautifully, making it perfect for one-pan meals.
  • Corn and Peas: Frozen corn kernels and peas keep this recipe simple and weeknight-friendly. They warm quickly and add sweetness and color. In the summer, fresh grilled corn would be a fabulous addition.
  • Lemon Herb Dressing:  A simple mix of fresh lemon juice, olive oil, Dijon mustard, and chopped parsley. The warm couscous absorbs the dressing, making every bite bright and flavorful.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

Have fun customizing. This recipe is incredibly versatile.

  • Switch up the Veggies: Instead of peas, try fava beans, edamame, or even chopped green beans.
  • Add more Vegetables: Roasted zucchini, cherry tomatoes, or sautéed spinach.
  • Finish with Cheese: Crumbled feta cheese is a delicious finishing touch.
  • Change the Herbs: Swap parsley for basil, dill, or mint, or use a combination of herbs.
  • Other Seafood Options: Instead of salmon, try shrimp, cod, or halibut.

⏲️ Instructions

Once the salmon filets are seared, set them aside and cover with foil to keep warm.

Sear the Salmon: Cook the salmon until lightly charred on the outside and tender in the center, then set aside while you prepare the couscous.

Toast the pearl couscous in the pan for a minute.

Toast the Pearl Couscous: After sautéing the shallot and garlic, toast the couscous for 2-3 minutes.

Add stock to the toasted pearl couscous and bring to a simmer.

Add Stock: Pour in the broth, cover and bring to a simmer. Cook for about 10 minutes until liquid has absorbed.

Once the pearl couscous is cooked and tender, add the corn and peas and toss to combine.

Stir in the Peas and Corn: Add the vegetables during the last few minutes so they stay bright and sweet.

Make a simple lemon vinaigrette by mixing olive oil, dijon mustard, fresh lemon juice and chopped parsley.

Make the Lemon Dressing: Whisk together fresh lemon juice, olive oil, Dijon mustard and herbs. Drizzle over couscous and toss to combine.

Serve the seared salmon over the pearl couscous with corn and peas.

Assemble and Serve: Top the couscous with the seared salmon and serve with charred lemon wedges and additional chopped parsley.

📍 Recipe Tips

  • Pat the Salmon Dry: Use paper towels to gently pat the salmon dry. This helps the seasoning stick and ensures the salmon sears properly instead of steaming.
  • Check for Bones: Run your fingers over the salmon and remove any pin bones, or ask your fishmonger to do this for you.
  • Start Skin-Side Down: Searing the salmon skin-side down first creates crispy skin and helps the fillet hold its shape.
  • Don’t Move the Salmon Too Soon: Let it cook until it releases easily from the pan before flipping. A flexible fish spatula works well for this.
  • Toast the Pearl Couscous: Toasting the couscous for a minute before adding the liquid adds a slightly nutty flavor.
  • Be Generous with the Dressing: Pearl couscous absorbs flavor well, so don’t be shy with the lemon herb dressing.
Serve the seared salmon alongside pearl couscous tossed with peas, corn and lemon vinaigrette.

Serving Suggestions

Salmon with pearl couscous is a complete meal on its own, but here are a few additions to round it out.

More Salmon 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.

Salmon with lemon pearl couscous.
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5 from 9 votes

Seared Salmon with Lemon Pearl Couscous

Seared salmon served over lemon herb pearl couscous with sweet corn and peas. A fresh, vibrant Mediterranean weeknight dinner that’s easy and full of flavor.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: salmon with Israeli couscous, salmon with lemon pearl couscous, salmon with pearl couscous
Servings: 4 servings
Calories: 716kcal
Author: Samantha Ferraro
Cost: $25

Equipment

Ingredients

For the salmon and couscous

For the lemon herb dressing

  • 3 tablespoons fresh lemon juice
  • ¼ cup olive oil
  • 1 teaspoon Dijon mustard
  • ¼ cup chopped fresh parsley
  • Kosher salt and black pepper to taste

For serving

  • Charred lemon wedges
  • Extra chopped parsley
US Customary - Metric

Instructions

  • Sear the salmon. Season the salmon with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the salmon and cook 3–4 minutes per side, until lightly charred and cooked through. Transfer to a plate and set aside.
  • Sauté the aromatics. In the same pan, add more oil if needed and sauté the shallot for 2–3 minutes until softened, then add the garlic and cook for 30 seconds until fragrant.
  • Toast the couscous. Add the pearl couscous and toast for 2–3 minutes, stirring often, until lightly golden.
  • Cook the couscous. Pour in the stock and bring to a gentle boil. Reduce heat, cover, and simmer for 10 minutes, or until the couscous is tender and most of the liquid is absorbed.
  • Add the vegetables. Stir in the peas and corn during the last 2–3 minutes of cooking to warm through.
  • Make the dressing. Whisk together the lemon juice, olive oil, Dijon, parsley, salt, and pepper.
  • Finish and serve. Remove the couscous from heat and toss with the lemon herb dressing. Fluff and adjust seasoning as needed. Serve with the seared salmon on top and charred lemon wedges.

Notes

  • Toast the couscous: Toasting adds extra flavor and helps the couscous stay pleasantly chewy.
  • Use broth for more flavor: Cooking the couscous in stock makes a big difference compared to water.
  • Add the dressing off heat: Tossing the lemon dressing at the end keeps the flavors bright and fresh.
  • Taste before serving: Adjust salt, lemon, and herbs right before serving for the best balance.
  • Char the lemons: This adds subtle sweetness and depth to the finished dish.

Nutrition

Calories: 716kcal | Carbohydrates: 61g | Protein: 44g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Cholesterol: 94mg | Sodium: 571mg | Potassium: 1106mg | Fiber: 5g | Sugar: 3g | Vitamin A: 776IU | Vitamin C: 19mg | Calcium: 53mg | Iron: 3mg

One Pot Lemon Chicken and Rice with Chickpeas

· 25 Comments

This one pot Mediterranean chicken and rice is layered with bold spices, tender rice and chickpeas that soak up every bit of flavor! Finished with fresh lemon slices and herbs, it’s an easy and deeply flavorful weeknight dinner.

This Mediterranean chicken and rice is made in one pot and layered with bold spices, chickpeas and lemon.
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About This Recipe

This one pot Mediterranean chicken and rice is layered with bold flavors and made entirely in one pan! Bone in chicken thighs are deeply seasoned with a blend of Mediterranean spices, and once seared, they finish cooking in the same pot with fragrant basmati rice and nutty chickpeas.

If you are looking to dive into Mediterranean cooking, this is the recipe to start with! It uses pantry staples, with layers of warm and bright flavors and doable for a weeknight.

Pair this one pot chicken dish with chopped salad or homemade tzatziki sauce for a true explosion of flavors!

🍋 Why You'll Love this Recipe

  • Bold Mediterranean flavors! Cumin, paprika, bright sumac and fresh lemon zest season the chicken thighs and the flavor combination is delicious!
  • Bone in and skin on chicken thighs ensure that the chicken stays juicy and tender!
  • This one pot chicken and rice is done in nearly 40 minutes!

📋 Ingredients

Ingredients for one pot chicken with rice and chickpeas, including Mediterranen spices, shallot, garlic and lemon.
  • Chicken Thighs: Bone in and skin on chicken thighs have more fat and flavor than chicken breast. When baked in the oven with other grains, the chicken stays juicy and tender and won't dry out.
  • Spices: A mixture of Mediterranean spices including paprika, turmeric, sumac, cumin and a touch of warm allspice bring big flavors to this simple one pot recipe.
  • Fresh Lemon: Both the lemon zest and lemon slices are used in this recipe to offer a bit of brightness to the warmer flavors. Use a microplane to grate the lemon zest.
  • Garlic and Shallot: Shallots are a little milder than onion and offer great flavor. If shallots aren't available, substitute with finely chopped red onion.
  • Basmati Rice: The grains of basmati rice are long and fragrant. If you are looking for a truly delicious and airy basmati rice, my favorite is India Gate Basmati Rice.
  • Chickpeas: A simple can of chickpeas is drained and rinsed and added to the one pot chicken recipe. The chickpeas stay tender and the outside gets ever so crunchy.
  • Chicken Stock: I like using a chicken stock base, such as this one or use your favorite chicken or vegetable stock. If stock isn't available, use water.

🌶️ Substitutions and Variations

  • Chicken Options: Boneless chicken thighs and drumsticks work well, just reduce the cooking time slightly. If using boneless, skinless chicken breasts, increase the liquid to about 2½–2¾ cups and consider slicing the breasts in half horizontally to prevent drying out.
  • Beans: If chickpeas aren’t available, canned white beans (such as cannellini or great northern beans) are a great substitute.
  • Spices: If you don’t have the full spice blend, cumin, paprika, and turmeric alone will still give you excellent flavor.
  • Vegetable Additions: Stir in baby spinach at the end, or add cubed zucchini before baking.
  • Heat: Add a teaspoon of harissa, Aleppo pepper, or chili flakes if you like a little spice.

⏲️ Instructions

Sear the spiced chicken thighs on both sides until the skin is deeply seared.

Sear the Chicken: Season the chicken generously, then sear skin-side down until deeply golden. Flip and cook briefly on the other side, then remove from the pan.

Add the drained chickpeas to the toasted rice.

Toast the Rice & Chickpeas: In the same pan, sauté the aromatics, then stir in the basmati rice and chickpeas.

Pour chicken stock around the chicken, making sure the chicken skin stays dry.

Layer & Add Stock: Nestle the seared chicken on top of the rice and chickpeas. Pour the stock around the chicken and scatter lemon slices over the top.

Cook the one pot chicken and rice until the chicken is cooked through and liquid has absorbed.

Bake and Garnish:: Cover and transfer to the oven and bake for 20 minutes, then uncover and continue cooking for 10 more minutes, until the liquid is absorbed and the chicken is cooked through. Garnish with fresh parsley, and serve.

📍Recipe Tips

  • Dry the Chicken First: Patting the chicken dry helps the spices stick and ensures a deeply golden, crispy skin when seared.
  • Start Skin-Side Down: Searing the chicken skin-side down renders fat that becomes the flavor base for sautéing the aromatics and rice.
  • Rinse the Rice: Rinsing the rice removes excess starch, making a lighter and airier result.
  • Toast the Rice: Briefly sautéing the dry rice in the rendered chicken fat adds another layer of flavor before the liquid is added.
  • Pour Stock Around the Chicken: Pouring the stock around (not over) the chicken helps keep the skin crisp.
  • Extra Crispy Skin: For even crispier skin, place under the broiler for 2–3 minutes at the end, just keep a close eye on it.
This one pot chicken and rice is layered with bold Mediterranean spices, chickpeas and fresh lemon.

Serving Suggestions

More Flavorful Chicken Recipes to Try

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One pot chicken with rice and chickpeas is seasoned with bold spices and layered with fresh lemon slices.
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5 from 22 votes

One Pot Lemon Chicken and Rice with Chickpeas

A flavorful and easy one pot chicken and rice recipe that is seasoned with bold Mediterranean spices, chickpeas and fresh lemon.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dinner, Main Course
Cuisine: Mediterranean
Keyword: lemon chicken and rice, one pot chicken and rice, one pot lemon chicken and rice, one pot mediterranean chicken and rice
Servings: 4 servings
Calories: 786kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat the Oven: Preheat the oven to 400°F.
  • Season the Chicken: In a small bowl, mix together the spices, lemon zest, salt, and pepper. Pat the chicken thighs very dry with paper towels, then season generously on all sides.
  • Sear the Chicken: Heat a wide Dutch oven or braiser over medium heat and drizzle with olive oil. Sear the chicken skin-side down until deeply golden, about 3–4 minutes, then flip and cook the other side for 2 minutes. Remove chicken to a plate.
  • Build the Flavor Base: In the same pan, sauté the shallots until softened and lightly caramelized, about 2–3 minutes. Add the garlic and sauté for 1–2 minutes until fragrant.
  • Toast the Rice: Add the basmati rice and stir to coat the grains in the rendered chicken fat. Add the chickpeas and cook for 1 minute, stirring to combine.
  • Assemble the Dish: Nestle the chicken thighs back into the rice mixture, skin-side up. Pour the chicken broth around the chicken (not over it) and scatter the lemon slices on top.
  • Bake: Turn off the stovetop heat, cover the pot, and transfer to the oven. Bake for 20 minutes, then uncover and continue cooking for 10 more minutes, until the liquid is absorbed and the chicken is cooked through.
  • Finish and Serve: Remove from the oven, garnish with fresh parsley, and serve warm.

Notes

  • Pat the chicken dry before seasoning to help the spices stick and achieve crisp skin.
  • Searing the chicken skin-side down renders flavorful fat that seasons the entire dish.
  • Rinse basmati rice until the water runs clear for a lighter, fluffier result.
  • Briefly toasting the rice in the pan adds depth and improves texture. Pour the broth around the chicken to help keep the skin crisp.
  • For extra-crispy skin, place the uncovered pan under the broiler for 2–3 minutes, watching closely.

Nutrition

Calories: 786kcal | Carbohydrates: 58g | Protein: 47g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 225mg | Sodium: 1493mg | Potassium: 791mg | Fiber: 7g | Sugar: 2g | Vitamin A: 454IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 4mg

Classic Cioppino (Seafood and Tomato Stew)

· 4 Comments

This robust cioppino is a bold, rustic Italian-American seafood stew simmered with tomatoes, fennel and loads of fresh seafood! Grab the crusty bread, because this is the kind of dish you'll want to scoop up every last drop.

Cioppino is a hearty Italian-American seafood stew with clams, mussels, shrimp and lobster served with crusty bread for dipping.
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About This Recipe

Cioppino is a classic Italian-American fisherman's stew that's traditionally made with whatever fresh seafood is available. Originating in San Francisco, this robust seafood stew is hearty, rustic and built around a flavorful tomato base that's flavored with garlic, herbs and white wine.

My version leans into bold Mediterranean flavors with sautéed fennel, a bundle of fresh herbs and a mix of shellfish and tender fish fillets. The addition of lobster tails makes this seafood stew a bit more luxurious, but at its heart, it's a savory and rustic one pot seafood stew that's a true showstopper!

📋 Ingredients

Cioppino ingredients including fennel, white wine, halibut, clams and mussels, crushed tomatoes and aromatics.
  • Fennel: One of my favorite vegetables with seafood. When sautéed, fennel becomes sweet and pairs nicely with tomatoes, seafood and white wine. Use the fennel bulb for cooking and save the fronds for garnish.
  • Shallot: I prefer shallot for its mild and slightly sweet flavor, which blends well with the fennel and tomatoes. If shallot is not available, substitute with a sweet yellow onion or red onion.
  • Herb Bundle: Fresh thyme, oregano, bay leaf and parsley are tied together and simmered in the tomato seafood broth. This infuses the seafood stew with an herbaceous aroma without overpowering.
  • Seafood Stock: A good seafood stock deepens the overall flavor. Homemade seafood stock is a fantastic choice (save those shells to make your own), or use clam juice or even vegetable stock.
  • Seafood: Use a variety of seafood that looks freshest and what you enjoy most. Fresh seafood should smell clean and briny like the ocean and never “fishy.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Different Seafood: The great thing about cioppino is how versatile it is.
    • Instead of halibut, add salmon (will have a stronger flavor) or cod.
    • Scallops, calamari and crab legs are all fabulous additions as well. Be sure to add scallops and calamari in the final 4-5 minutes.
  • All Shellfish: Make the cioppino entirely shellfish with with clams, mussels, shrimp and crab.
  • Saffron (optional): A small pinch of saffron added to the tomato base gives the stew a lovely aromatic flavor.
  • Frozen Seafood: Frozen seafood works really well! Thaw completely and pat dry before adding to the stew.

How to Layer Seafood for Cioppino

One of the keys to a great cioppino is adding the seafood in stages. Not all seafood cooks at the same rate and layering ensures everything finishes cooking at the same time.

  1. Lobster tails go in first and simmer for about 2 minutes.
    • As a general rule, lobster tails need about 1 minute of cooking time per ounce.
  2. Clams and mussels are added next, then cover the pot and cook for about 3 minutes, until they just begin to open.
  3. Halibut is gently nestled into the broth and simmers for 3-4 minutes.
  4. Prawns or shrimp go in last and cook for the final 3-4 minutes, until pink and just cooked through.

Total seafood cooking time is roughly 10 minutes and at this point, everything should be finished at the same time.

⏲️ Instructions

Saute sliced fennel, shallot and garlic.

Build the Flavor Base: Sauté sliced fennel, shallot and garlic in olive oil until fragrant and lightly softened.

Saute the tomato paste with the fennel, until it paste deepens in color.

Bloom the Tomato Paste: Stir in tomato paste and red pepper flakes, cooking until deep red and aromatic.

After the fennel and tomato paste is sautéed, add wine and reduce.

Reduce the Wine: Pour in white wine and simmer until reduced by half.

Add the herb bundle to the cioppino base.

Add Tomatoes & Herb Bundle: Stir in crushed tomatoes, seafood stock, and nestle in the herb bundle.

Simmer the tomato cioppino base for about 30 minutes before adding the seafood in.

Simmer the Broth: Gently simmer for 20–30 minutes until the broth deepens in color and flavor.

Layer the mussels and clams into the cioppino after you add the lobster tails.

Add Lobster and Shellfish: Add lobster tails and simmer for 2-3 minutes. Then add the clams & mussels and simmer for 3 minutes.

Nestle in the halibut fillets a few minutes after the clams and mussels start cooking in the cioppino.

Add Halibut: Nestle the seasoned halibut fillets on top and simmer for 3-4 minutes.

Simmer everything until cioppino is done and seafood is perfectly cooked.

Add Prawns and Finish: Cook shrimp for the final 2–3 minutes, until pink and just cooked through. Once done, garnish with fresh herbs.

📍 Recipe Tips

  • Clean Shellfish Properly: Clams and mussels should be thoroughly cleaned to remove grit and sand before cooking Here are a few step-by-step guides:
  • Keep a Gentle Simmer: Once the seafood goes in, keep the stew at a gentle simmer, not a rolling boil. High heat can cook the fish too quickly, making it tough and overcooking the shellfish.
  • Shellfish Timing: If clams and mussels begin to open early, remove them from the pot and add them back at the end, so they don’t overcook.
  • Discard Unopened Shellfish: Discard any mussels or clams that have not opened or ones that have broken or cracked shells.

🥡 Make Ahead and Leftovers

  • The tomato base can be made ahead and refrigerated for up to 2 days. Add the seafood right before serving.
  • To Reheat Leftovers:
    • Remove seafood from the shells.
    • Cut the larger pieces into bite-sized chunks.
    • Gently reheat the leftover seafood in the broth over low heat.

Leftover cioppino is fantastic tossed with pasta, spooned over rice or served with even more crusty bread.

Cioppino is an Italian-American seafood stew with loads of fresh seafood in a fennel tomato broth.

What To Serve with Cioppino

More Seafood Recipes to Try

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

This cioppino recipe is full of abundant seafood with clams, mussels and lobster in a flavorful tomato broth.
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5 from 7 votes

Cioppino (Italian Seafood and Tomato Stew)

This classic cioppino is a rustic Italian-American seafood stew with tomatoes, fennel and loads of fresh seafood!
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: cioppino, cioppino stew, seafood and tomato stew, seafood stew
Servings: 6
Calories: 230kcal
Author: Samantha Ferraro
Cost: $20

Equipment

Ingredients

Cioppino Base

Herb Bundle

  • 4-5 stems fresh oregano
  • 4-5 stems of parsley
  • 4-5 stems fresh thyme
  • 1 bay leaf

Seafood

  • 2 lobster tails 6 ounces each
  • 8 ounces halibut cut into large chunks
  • 8-10 head-on shell-on prawns
  • 1 pound clams scrubbed
  • 1 pound mussels scrubbed

For Garnish

  • Chopped parsley
  • Fennel fronds
  • Crusty bread for serving
US Customary - Metric

Instructions

  • Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add fennel and shallot and cook until softened, 6-8 minutes. Add sliced garlic and cook for another minute
  • Build the tomato base: Stir in red pepper flakes and tomato paste. Cook until the paste deepens in color, about 1 minute.
  • Deglaze with wine: Pour in the white wine and simmer until reduced by about half.
  • Simmer the broth: Add the crushed tomatoes, seafood stock and herb bundle. Bring to a gentle simmer and cook uncovered for 20–30 minutes. Season with salt and pepper.
  • Layer the seafood:
    Add lobster tails first and simmer 2 minutes.
    Add clams and mussels, cover, and cook 3–4 minutes.
    Nestle halibut on top, lightly seasoned, and simmer 4–5 minutes
    Add prawns and cook for the last 3–4 minutes, until pink and shellfish are open.
  • Finish & serve: Remove herb bundle. Discard any shellfish that did not open. Garnish with parsley and fennel fronds. Serve with crusty bread.

Video

Notes

  • Cleaning Shellfish: Scrub clams and mussels thoroughly before cooking. Here are helpful guides on cleaning them. 
  • Gentle Simmer: Keep the cioppino at a gentle simmer, never a rolling boil, to prevent tough seafood.
  • Lobster Timing: Lobster tails cook about 1 minute per ounce. Avoid overcooking.
  • Frozen Seafood Tip: Fully thaw seafood in the refrigerator and pat dry before using.

Nutrition

Calories: 230kcal | Carbohydrates: 19g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1068mg | Potassium: 1163mg | Fiber: 5g | Sugar: 9g | Vitamin A: 720IU | Vitamin C: 24mg | Calcium: 181mg | Iron: 5mg

How to Clean Mussels

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Whether you're steaming, simmering or adding them to pasta, properly cleaning mussels is the key to a great final dish. This step-by-step guide teaches you how to clean mussels like a pro, so they're grit-free and ready for any recipe!

Keep the cleaned mussels in a bowl full of ice until you are ready to cook them.

Mussels are one of my favorite seafood dishes, and over the years, I've cleaned more than I can count. In this simple step-by-step guide, you'll learn how to clean mussels like a pro, with tips that guarantee clean, grit-free mussels every time!

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🛒 What to Look for When Buying Mussels

Always start with live and fresh mussels. Here's what to look for when at the seafood counter.

  • Smell: Fresh mussels should smell clean and briny, like the ocean. Never fishy.
  • Shells: Mussel shells should be tightly closed or they should close slowly when gently tapped. Avoid mussels with cracked or broken shells.
  • Storage: Mussels should be kept on ice and ideally sold in a mesh bag, which allows them to breathe.
  • Ask Your Fishmonger: Don't be shy! Ask them when the mussels were delivered. Same day or day before is best.

📍 Pro Tip: Plan to buy mussels the same day you plan to cook them, whenever possible.

🧊 Bringing Mussels Home

Once you come home with your fresh mussels, immediately take them out of the bag and put them in a large bowl over ice and keep them in the refrigerator.

🧽 How to Clean Mussels

Cleaning mussels takes longer than it does to cook them, but it's absolutely worth it!

Soak the Mussels

  • Place the mussels in a large bowl of ice-cold water in the sink.
  • Sprinkle in a generous amount of Kosher salt and let them soak for about 20-30 minutes.
    • This step encourages the mussels to release any sand or grit trapped inside the shells.
Once the fresh mussels are in a bowl of ice cold water, add a good amount of Kosher salt and let them soak for 30 minutes.
  • After soaking, the water will look dirty. Make sure to lift the mussels out of the water so you don't pour the dirty water over them.
After soaking and cleaning the mussels, the water will look dirty.

Scrub and Debeard the Mussels

Mussels naturally cling to rocks and other surfaces in the ocean using strong fibrous beards. Scrubbing helps ensure there is no debris in the final dish.

Use a shellfish scrubber to scrub each mussel and remove any exterior debris.
  • Remove the beard. Most mussels have a fibrous piece that sticks out from the shell. Hold the mussel in one hand and use your fingers in the other hand to pull the beard firmly toward the hinge of the shell (a towel or glove can help with grip.) Discard the beards.
Most mussels have a beard on them, make sure to remove this before cooking the mussels.

📍 Tip: If a mussel won't close when gently tapped or feels light, discard it.

💧 Final Rinse and Hold on Ice

Once all the mussels are debearded and clean, give them one final rinse.

Place the mussels in a bowl of ice and keep them in the fridge until you're ready to cook them. At this point, your mussels are clean and ready for any recipe.

⏲️ How Long Do Mussels Take to Cook?

The good news is that mussels cook fast!

Once you add the mussels to your recipe, they are ready in about 5-7 minutes. Once the shells open, they are done. Discard any mussels that remain closed.

🍝 Recipes to Use Cleaned Mussels

Once your mussels are clean and ready to go, try them in:

Use this guide to learn how to clean fresh mussels for cooking.
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How to Clean Mussels

Learn how to clean mussels step by step-with-easy tips that guarantee clean, grit-free mussels every time.
Prep Time15 minutes
Soaking30 minutes
Total Time45 minutes
Course: Appetizer, Main
Cuisine: Mediterranean
Keyword: how to clean fresh mussels, how to clean mussels
Servings: 2 servings
Calories: 398kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Check the Mussels: Discard any mussels with cracked shells or those that do not close when lightly tapped.
  • Soak the Mussels: Place the mussels in a large bowl of ice-cold water. Sprinkle generously with salt and let soak for 20–30 minutes to help purge any sand or grit.
  • Scrub and Debeard: Drain the mussels and rinse briefly. Using a shellfish brush, scrub each mussel under cold running water to remove debris.
  • Remove the beard by pulling it firmly toward the hinge of the shell and discard.
  • Final Rinse: Give the cleaned mussels a final rinse and keep them on fresh ice in the refrigerator until ready to cook.

Notes

  • Buy mussels the same day you plan to cook them for the best flavor and freshness.
  • Fresh mussels should smell clean and briny, never fishy.
  • Mussels should be stored on ice and able to breathe.
  • Not all mussels have beards, but check each one just in case.
  • If a mussel feels unusually light or won’t close when tapped, discard it.
  • Cleaning mussels takes longer than cooking them. Most mussels cook in 5–7 minutes once added to a hot pot.
  • Any mussels that do not open after cooking should be discarded.

Nutrition

Calories: 398kcal | Carbohydrates: 17g | Protein: 55g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 130mg | Sodium: 1323mg | Potassium: 1481mg | Vitamin A: 740IU | Vitamin C: 37mg | Calcium: 120mg | Iron: 18mg

Mussels in White Wine Sauce

· 13 Comments

Mussels in White Wine Sauce is a classic seafood recipe made with fresh mussels that are steamed with garlic, shallots and herbs. Inspired by Julia Child's moules marinière, this simple and elegant dish comes together in minutes.

Mussels mariniere are steamed mussels flavored with herbs, butter, garlic and shallot.
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🌿 About This Recipe

Mussels in white wine sauce is a classic seafood recipe made with fresh mussels that are gently steamed in a light, buttery garlic and white wine broth. It’s simple, elegant and comes together quickly!

This recipe is strongly inspired by Julia Child’s famous moules marinière (aka mussels marinière) from Mastering the Art of French Cooking. This version stays true to the original, keeping every bite buttery, briny and beautifully simple. And that’s why white wine mussels continue to be my annual birthday request!

If you love this style of simple seafood, be sure to try my Clams in White Wine Sauce, which is another reader favorite made with the same bright, buttery sauce.

French mussels mariniere recipe served with bread for dipping.
"Learn how to cook -- try new recipes, learn from your mistakes, be fearless and above all have fun."- Julia Child

📋 Ingredients

  • Mussels: Look for fresh mussels without any cracks on the shell. Mussels should be cooked the same day they are purchased and always kept cold.
  • Shallot: Shallots are mild and slightly sweet and give the mussels delicious flavor. If shallots aren't available, you could substitute with finely chopped red onion or chives.
  • White Wine: Use a dry white wine such as Sauvignon Blanc or Pinot Gris.
  • Herbs: Bay leaf, parsley and thyme steep in the wine and butter sauce and bring a fresh and simple layer of flavor.
  • Butter: Mussels can be salty as is, so I suggest using unsalted butter to control the amount of salt in the mussels recipe.

See recipe card for full information on ingredients and quantities.

🧅 Variations

  • Make it creamy: Add a splash of heavy cream or a dollop of crème fraîche at the end for a richer sauce.
  • Add Dijon: Whisk in 1 teaspoon Dijon mustard for a classic French-style finish.
  • Swap the aromatics: Instead of shallots, add ½ of a sliced leek and sauté for 5 minutes before adding the butter and wine.
  • Brighten it up: Finish the sauce with a squeeze of fresh lemon juice for a lighter, brighter flavor.

💦 How to Clean Mussels Before Cooking

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

Place Mussels on Ice. Once you bring home the mussels, place them on ice and chill in the fridge until you're ready to cook (usually on the same day).

Place the fresh mussels on ice to keep cold before cooking.

Debeard the Mussels. If you haven't worked with mussels before, it's pretty easy. Each mussel comes with a little "beard". Pull that out (it may be a bit hard at first).

Pull the thick beard off of each fresh mussel.

Soak and scrub the mussels. 30 minutes before you're ready to cook, place the mussels in a large bowl of cold water with a bit of Kosher salt. This helps the mussels spit out any sand that may be inside.

Soak mussels in cold water so they can spit out any grit.

When you're ready to cook, use a shellfish brush and scrub the outside of each mussel. Then, you're ready to cook!

If you want a more detailed walkthrough, I share exactly how to clean mussels step by step here.

⏲️ Instructions

Simmer butter, shallots, wine, herbs and salt and pepper and bring to a boil.
  1. Start the Sauce: In a large pot or skillet over medium heat, add the butter, shallots, garlic, white wine, bay leaf, parsley, thyme, salt, and black pepper. Bring to a good simmer and let the wine reduce slightly, about 2-3 minutes.
  2. Steam the Mussels: Add the mussels to the pot, cover with a lid, and cook until the mussels just open, about 5-7 minutes. Discard any mussels that remain closed.
  3. Serve: Transfer the mussels to wide bowls. Ladle the white wine sauce over the top, garnish with chopped parsley, and serve immediately with crusty French bread for dipping.
French style mussels steamed with butter and herbs.

📍 Recipe Tips

  • Mussels should smell fresh and briny and not have an unpleasant odor.
  • Cook mussels the same day they are purchased.
  • Discard any mussel shells that are broken or cracked and mussels that don't open after being cooked.
  • Mussels will give off some water when being steamed, which makes a great dunking sauce!

🍷 What to Serve with Mussels

  • Crusty Bread: Serve mussels with warm crusty French bread, baguette, or garlic focaccia to soak up every drop of the buttery white wine sauce.
  • Simple Salads: A crisp Nicoise salad, shaved fennel salad, or arugula with Parmesan pairs beautifully with the rich, buttery broth.
  • French-Style Sides: Try classic French fries (moules-frites), steamed baby potatoes with herbs, or a simple buttered green bean or asparagus on the side.
  • Wine Pairings: White wine mussels pair best with crisp, dry white wines that complement the briny seafood and buttery broth.
    • Sauvignon Blanc: Bright and citrusy, a classic pairing
    • Muscadet: The traditional French choice for moules marinière
    • Pinot Grigio: Light, clean, and refreshing
    • Dry Riesling or Albariño: Crisp with subtle minerality

Tip: Use the same wine for cooking and serving. If you enjoy drinking it, it’s perfect for the sauce.

🦀 More Shellfish 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.

Mussels mariniere recipe from Julia Child.
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4.83 from 35 votes

Mussels in White Wine Sauce

Mussels in white wine sauce is a classic seafood recipe with mussels steamed in a light and buttery garlic wine broth.
Prep Time10 minutes
Cook Time10 minutes
Soaking30 minutes
Total Time50 minutes
Course: Appetizer, Main Course
Cuisine: French
Keyword: French mussels, julia child mussels, Julia Child steamed mussels, moules mariniere, mussels in white wine sauce, mussels mariniere, white wine mussels
Servings: 4 servings
Calories: 257kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • 2 pounds mussels
  • Kosher salt for soaking mussels + more for seasoning
  • 4 tablespoons unsalted butter
  • 1 shallot finely chopped
  • 2 cloves garlic finely chopped
  • 1 cup white wine such as Sauvignon Blanc
  • 1 bay leaf
  • 4-5 parsley sprigs + more leaves for garnish
  • 4-5 thyme sprigs
  • ¼ teaspoon Ground black pepper
US Customary - Metric

Instructions

  • Clean the Mussels: Scrub each mussel with a shellfish brush and remove the beard from each one. Place the mussels in a large bowl of cold water sprinkled with kosher salt, toss gently, and let soak for 20 minutes to release any sand.
  • Rinse and Drain: Use your hands to lift the mussels out of the soaking water and transfer them to a colander. Rinse well under cold running water, being careful not to pour the mussels directly into the colander so any sand left behind stays in the bowl.
  • Start the Sauce: In a large pot or skillet over medium heat, add the butter, shallots, garlic, white wine, bay leaf, parsley, thyme, salt, and black pepper. Bring to a good simmer and let the wine reduce slightly, about 2-3 minutes.
  • Steam the Mussels: Add the mussels to the pot, cover with a lid, and cook until the mussels just open, about 5-7 minutes. Discard any mussels that remain closed.
  • Serve: Transfer the mussels to wide bowls. Ladle the white wine sauce over the top, garnish with chopped parsley, and serve immediately with crusty French bread for dipping.

Notes

    • Mussels should smell fresh and briny and not have an unpleasant odor.
    • Cook mussels the same day they are purchased.
    • Discard any mussel shells that are broken or cracked and mussels that don't open after being cooked.
    • Mussels will give off some water when being steamed, which makes a great dunking sauce!

Nutrition

Calories: 257kcal | Carbohydrates: 8g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 337mg | Potassium: 455mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 657IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 5mg

Moroccan Lentil Soup

· 2 Comments

This Moroccan-inspired lentil soup is comforting, filling and full of warm, bold spices. Finished with fresh lemon and crisp sumac onions, it’s a hearty vegan soup that delivers serious flavor!

This Moroccan lentil soup is completely vegan, full of bold spices and tender vegetables.
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About This Recipe

This Moroccan-inspired lentil soup is all about warm spices and deep savory flavor, with a bright finish that brings it all together. Bold spices like cumin, ginger and cinnamon come together with vegetables, lentils and crushed tomatoes for a rich and hearty soup.

A final squeeze of lemon juice and a pile of sumac onions brings a pop of brightness to the soup that perfectly contrasts with the warm spices and lentils.

It’s an easy, weeknight-friendly soup that’s vegan, deliciously filling, and tastes even better the longer it sits!

📋 Ingredients

Ingredients for Moroccan lentil soup, including spices, crushed tomatoes, vegetable stock and aromatics.
  • Tomatoes: Canned crushed tomatoes work beautifully here, but chopped tomatoes, whole tomatoes that you crush yourself, or tomato purée all work just as well. In a pinch, even a simple tomato pasta sauce can be used.
  • Vegetable stock: Use a low-sodium stock to control the salt or follow my simple recipe for homemade vegetable stock. Chicken stock also works if you are not keeping this vegan.
  • Brown lentils: Brown lentils are ideal for this soup because they hold their shape as they cook.
  • Warm spices: This soup gets its depth from a blend of cumin, coriander, paprika, ginger, turmeric, and a small pinch of cinnamon. Together they create a warm, aromatic base that is bold but well balanced.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Tomatoes: Crushed tomatoes, chopped tomatoes, whole canned tomatoes, or tomato purée all work well. Use what you have on hand.
  • Spices: If you do not have every spice, focus on cumin, paprika, and a small pinch of cinnamon. Those three alone create a beautiful base.
  • Add-ins: For extra heartiness, add a can of drained chickpeas or white beans. For more greens, stir in chopped spinach or kale during the last few minutes of cooking.

⏲️ Instructions

Saute the warm spices with the vegetables as the base of the lentil soup.

Sauté the Base: Cook the onion, carrot, and celery in olive oil until softened, then stir in garlic, tomato paste, and spices and cook for another 30 seconds to 1 minute.

Add lentils and tomato sauce to the sautéed vegetables and start simmering the lentil soup.

Add the Lentils and Stock: Stir in the brown lentils, crushed tomatoes, and stock, making sure everything is well combined before bringing the soup to a simmer.

Continue simmering the Moroccan lentil soup until the lentils are tender and the soup has thickened.

Simmer Until Tender: Simmer the soup until the lentils are tender and the broth thickens.

Garnish the lentil soup with thinly sliced onion, herbs and a drizzle of olive oil.

Finish and Garnish: Ladle soup into bowls and garnish with fresh lemon juice, sumac onions, chopped cilantro, Aleppo pepper, and a drizzle of olive oil.

📍 Recipe Tips

  • Give the vegetables a good head start. Let the onion, carrot, and celery soften slowly so they build a sweet, flavorful base. Cutting the celery on the smaller side creates a better texture in every bite.
  • Take time with the tomato paste and spices. Cook the tomato paste in the oil and bloom the spices to wake up the flavors.
  • Keep the soup at a steady simmer. Lentils need time to absorb the liquid, so be sure to keep it at a steady simmer and not a strong boil.
  • Finish with acid. Lentil soups love a bright finish. Fresh lemon juice, a splash of red wine vinegar, or tangy sumac onions make all the warm flavors pop.
  • This soup is perfect for making ahead. It tastes even better after a day or two in the fridge and freezes very well. It will thicken as it sits, so add a little extra stock when reheating.
Thsi spiced Moroccan lentil soup is vegan, hearty and full of bold flavors.

Serving Suggestions

This lentil soup is hearty enough on its own, but here are a few suggestions to add if desired.

More Flavorful Soups 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 vegan Moroccan lentil soup is full of bold spices, hearty lentils and tender vegetables. Garnish with lemon and a drizzle of olive oil.
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5 from 1 vote

Moroccan Lentil Soup

This Moroccan-inspired lentil soup is full of warm spices, tender lentils, and bright lemon for a hearty, comforting vegan meal with big flavor.
Prep Time15 minutes
55 minutes
Total Time1 hour 10 minutes
Course: Soup
Cuisine: Mediterranean, Moroccan
Keyword: Moroccan lentil soup, vegan lentil soup, vegetarian lentil soup, vegetarian Moroccan lentil soup
Servings: 6 servings
Calories: 229kcal
Author: Samantha Ferraro

Equipment

Ingredients

Garnish

US Customary - Metric

Instructions

  • Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and cook until softened and lightly golden, about 6–8 minutes.
  • Build the base: Add garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for another 1-2 minutes, breaking it down into the oil until deep red and slightly caramelized.
  • Bloom the spices: Add cumin, coriander, paprika, ginger, turmeric, and cinnamon. Stir constantly for 30–60 seconds until fragrant.
  • Simmer the soup: Add lentils, crushed tomatoes, and stock. Bring to a gentle boil, then reduce to a simmer. Cover the pot with a lid, leaving a small opening and continue cooking for 40-45 minutes, until the lentils are tender.
  • Season and finish: Season with a good pinch of salt once lentils are tender. Stir in fresh lemon juice to taste.
  • Serve: Ladle into bowls and finish with sumac onions, chopped cilantro, a drizzle of olive oil, and a pinch of Aleppo pepper.

Notes

  • Build the Flavor: Cook the tomato paste and spices in the oil to deepen their flavor before adding any liquid.
  • Simmer Gently: Keep the soup at a steady simmer and taste the lentils as they cook. They should be tender all the way through.
  • Add More Liquid, if Needed: Lentils continue to absorb liquid as they cook, so add more stock or water if the soup becomes too thick.
  • Finish with Acid: A squeeze of lemon, a splash of vinegar, or tangy sumac onions at the end brighten the warm spices and bring the soup to life.
  • Make It Ahead: This soup tastes even better the next day and freezes well. Add a little extra stock when reheating if needed.

Nutrition

Calories: 229kcal | Carbohydrates: 32g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 898mg | Potassium: 619mg | Fiber: 12g | Sugar: 7g | Vitamin A: 4170IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 4mg

Vegetarian Zucchini Lasagna

· 11 Comments

This vegetarian zucchini lasagna is a lighter take on the classic, layered with tender zucchini, creamy herbed ricotta, and just enough pasta to hold it all together. It uses half the amount of lasagna sheets but still delivers all that savory, cheesy comfort you want from a great lasagna.

Vegetarian zucchini lasagna uses half the lasagna sheets and layers zucchini slices, spinach, marinara sauce and three cheeses.
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About This Recipe

This vegetarian zucchini lasagna is everything I want in a comforting, weeknight-friendly dinner. It’s flavorful, approachable, and just a little bit lighter than a traditional lasagna.

Instead of layering all the pasta, this lasagna uses just half a pound of lasagna sheets and fills the rest with thinly sliced zucchini, wilted spinach and a creamy and cheesy ricotta mixture with herbs and Parmesan cheese. Even though it’s a bit lighter, the lasagna is rich, cheesy and perfectly satisfying!

Serve it with a simple Arugula Parmesan Salad or a crisp Caesar Salad for a delicious meal.

📋 Ingredients

Ingredients for vegetarian zucchini lasagna, including lasagna sheets, spinach, mozzarella, ricotta and Parmesan cheese.
  • Lasagna Sheets: Use ½ pound lasagna sheets, cooked 1–2 minutes shy of the package directions so they finish cooking in the oven. You can also use no-boil sheets.
  • Zucchini: Look for firm zucchini with smooth skin and no blemishes. Slice thinly lengthwise (a mandolin helps) and give them a quick roast to remove excess moisture.
  • Ricotta Cheese: Use full-fat ricotta for the best texture. If you can find a basket ricotta or dry ricotta, even better. If your ricotta seems wet, strain it in a fine-mesh sieve over a bowl for 20–30 minutes to remove excess whey.
  • Spinach: Frozen spinach keeps this recipe even easier. Thaw the spinach completely, squeeze very dry, then measure about 1 cup after squeezing.
  • Mozzarella Cheese: Look for low-moisture mozzarella and if possible, shred the cheese yourself for the best melt and texture. Avoid fresh mozzarella that’s packed in brine, which can add too much moisture.
  • Marinara Sauce: Use your favorite jarred marinara to keep this recipe weeknight-friendly. Homemade sauce works too,  just let it cool before layering.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • Use No-boil Lasagna Sheets: Add a little extra marinara between layers to ensure they cook through.
  • Add More Vegetables: Add thinly sliced and pre-roasted eggplant, sautéed mushrooms or roasted red peppers.
  • Swap the ricotta:
  • Cottage cheese works well and adds extra protein. Blend it for a smoother texture if desired.
  • Different Herbs: add roughly torn fresh basil to the ricotta mixture.
  • No fresh herbs? Use ½ teaspoon dried oregano or Italian seasoning.

⏲️ Instructions

Bake the zucchini slices for 10 minutes until they are pliable and slightly roasted.

Prepare the Zucchini: Bake seasoned and oiled zucchini slices at 400 degrees Fahrenheit for 10 minutes until just tender and some moisture has cooked off. Once done, set aside.

Mix the ricotta mixture for the zucchini lasagna. Combine ricotta cheese, one egg, fresh herbs and parmesan cheese and mix well.

Make the Ricotta Mixture: In a bowl, combine ricotta, egg, Parmesan, parsley, oregano, red pepper flakes, salt, and pepper. Mix until smooth and well combined.

Spread a layer of ricotta on top of the cooked lasagna sheets for the vegetarian zucchini lasagna.

Assemble First Half of Lasagna: Spread a thin layer of marinara on the bottom. Add a layer of lasagna sheets, then spread ricotta mixture evenly on top. Scatter spinach over the ricotta, arrange a layer of zucchini slices, sprinkle with mozzarella, and spoon marinara over the top.

Layer the sliced zucchini on top of the spinach and ricotta layers.

Layer Second Half of Lasagna: Scatter spinach over the ricotta, arrange a layer of zucchini slices, sprinkle with mozzarella, and spoon marinara over the top. Repeat layers once more.

Once all the layers are done, scatter shredded mozzarella all over the top of the zucchini lasagna.

Final Layer of Lasagna: Finish with a final layer of lasagna sheets, the remaining marinara and top with the rest of the mozzarella, and a light sprinkle of Parmesan.

Bake the vegetarian lasagna until the cheese is melted and top is bubbly.

Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until bubbly. For extra browning, broil for 3 to 5 minutes, watching closely.

📍 Recipe Tips

  • Cook Pasta Slightly Under: Boil the lasagna sheets 1–2 minutes shy of package directions, since they finish baking in the oven.
  • Squeeze the Spinach: Make sure to squeeze the thawed spinach dry remove as much moisture as possible.
  • Strain Wet Ricotta: If your ricotta is a bit on the wet side, drain it in a fine mesh sieve for 20–30 minutes for a thicker, creamier layer.
  • Shred your own mozzarella: Look for a log of low-moisture mozzarella from a block, which melts more smoothly than pre-shredded options.
  • Watch the broiler: If you finish under the broiler, keep a close eye on it! It can go from pale to burnt fast.
Vegetarian zucchini lasagna is a lower carb lasagna layering spinach, ricotta, mozzarella, pasta sheets and zucchini slices.

Serving Suggestions

Serve this spinach and zucchini lasagna with:

More Vegetarian Recipes to Try

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This lower-carb vegetarian zucchini lasagna is layered with lasagna sheets, zucchini slices, spinach and three cheeses.
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5 from 11 votes

Vegetarian Zucchini Lasagna

A veggie-forward lasagna layered with tender zucchini, spinach, creamy herbed ricotta, and just enough pasta to hold it all together.
Prep Time25 minutes
Cook Time45 minutes
Cooling15 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Italian
Keyword: spinach and zucchini lasagna, spinach lasagna, vegetarian zucchini lasagna, zucchini lasagna
Servings: 8 servings
Calories: 424kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • ½ pound lasagna sheets cooked 1–2 minutes shy of package directions
  • 24 oz jar marinara sauce
  • 2 medium sized zucchini sliced thin lengthwise
  • 10 oz frozen spinach thawed and squeezed very dry (about 1 cup after squeezing)
  • 15 oz whole-milk ricotta cheese
  • 1 large egg
  • ¼ cup grated Parmesan cheese plus more for topping
  • 2 –3 tablespoons finely chopped fresh parsley
  • 2 –3 tablespoons finely chopped fresh oregano
  • ¼ -½ teaspoon red pepper flakes or to taste
  • Kosher salt and freshly ground black pepper
  • 1 pound low-moisture mozzarella cheese freshly shredded
  • Olive oil for brushing zucchini
US Customary - Metric

Instructions

  • Prepare the Zucchini: Preheat oven to 400°F. Arrange zucchini slices on a parchment-lined baking sheet. Lightly brush with olive oil and season with salt and pepper. Roast for 10 minutes until just tender and some moisture has cooked off. Once done, set aside.
  • Make the Ricotta Mixture: In a bowl, combine ricotta, egg, Parmesan, parsley, oregano, red pepper flakes, salt, and pepper. Mix until smooth and well combined.
  • Assemble the Lasagna: Lightly grease a 9x13-inch baking dish. Spread a thin layer of marinara on the bottom. Add a layer of lasagna sheets, then spread ricotta mixture evenly on top. Scatter spinach over the ricotta, arrange a layer of zucchini slices, sprinkle with mozzarella, and spoon marinara over the top.
  • Repeat layers once more.
  • Finish with a final layer of lasagna sheets, the remaining marinara, the rest of the mozzarella, and a light sprinkle of Parmesan.
  • Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until bubbly and lightly golden on top. For extra browning, broil for 3 to 5 minutes, watching closely.
  • Rest and Serve: Let the lasagna rest for 15 to 20 minutes before slicing. Finish with freshly grated Parmesan if desired.

Notes

  • Cook lasagna sheets slightly under since they will continue to cook in the oven.
  • Squeeze spinach very dry to prevent excess moisture in the lasagna.
  • If ricotta seems wet, strain it in a fine-mesh sieve for 20 to 30 minutes before using.
  • Use low-moisture mozzarella and shred it yourself for the best melting and texture.
  • No-boil lasagna sheets can be used. Add a little extra marinara between layers so they soften properly.

Nutrition

Calories: 424kcal | Carbohydrates: 34g | Protein: 28g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 100mg | Sodium: 941mg | Potassium: 716mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5357IU | Vitamin C: 17mg | Calcium: 604mg | Iron: 2mg

Chicken Puttanesca with Olives and Capers

· 2 Comments

This chicken puttanesca is one of those recipes I come back to again and again on busy weeknights. It’s bold, briny, deeply savory, and made almost entirely from pantry staples. If you love olives, capers, anchovies, and a rich tomato sauce, this is the kind of dinner you’ll make on repeat!

This easy chicken puttanesca recipe layers seared chicken in a savory tomato sauce with olives and capers.
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About This Recipe

This chicken puttanesca is inspired by the classic linguine puttanesca but made heartier with bone-in, skin-on chicken thighs that gently simmer in the bold tomato sauce. The sauce is packed with olives, capers, garlic, anchovies, and a touch of heat, creating layers of savory flavor that taste like they’ve been cooking all day.

It’s an easy one-skillet chicken dinner that’s perfect for weeknights and flexible enough to adapt to what you have on hand. You can use canned tomatoes, fresh tomatoes, or even leftover marinara sauce. The flavors are salty, briny, and rich, making this a great option if you love big, Mediterranean-style flavors.

📋 Ingredients

Ingredients for chicken puttanesca, including anchovies, olives, capers and tomatoes.
  • Skin-On Chicken Thighs: The first step is to brown the chicken skin, which starts the dish off with great flavor.
  • Anchovies: I promise you won't "taste" the anchovies in the recipe, but it offers a fantastic savory layer. Use a few fillets of jarred anchovies or a good squeeze of anchovy paste in a tube.
  • Garlic: Fresh and chopped finely. A diced shallot would be delicious as well.
  • Canned Tomatoes: Either crushed or diced tomatoes. Fresh tomatoes will work too, but I suggest using in season tomatoes if you can.
  • Red Wine: I like using a drier red wine, such as a blend, Cabernet or Merlot.
  • Pitted Olives: This recipe has two kinds of olives, Castelveltrano which are more mild and buttery. And Kalamata olives that are stronger and brinier. I like the combination of both, but use either one, if preferred.
  • Capers: A classic in puttanesca and also really good in a lighter kale pasta with olives and capers.

See recipe card for full information on ingredients and quantities.

A Note on Anchovies

If anchovies make you nervous, don’t worry. Once they’re sautéed in olive oil, they completely melt into the sauce and don’t taste fishy at all. Instead, they add a deep, savory umami flavor that gives the sauce its first layer of richness.

You can use oil-packed anchovy fillets from a jar, which break down easily in the pan, or anchovy paste from a tube. If using paste, about one to two teaspoons is plenty. This is one of those ingredients that quietly makes everything better without calling attention to itself.

🍋 Substitutions and Variations

  • Add More Spice: If you want more spice, Calabrian chiles are a fantastic option. They add a slightly fruity heat and deep flavor. Add a teaspoon and sauté right after the cooking the garlic.
  • Different cuts of chicken: This recipe works well with drumsticks or chicken breasts. Skin-on pieces will give you the best flavor. If using chicken breasts, make sure there is enough sauce to come about halfway up the chicken and allow a little extra cooking time.
  • Pork option: Bone-in pork chops are delicious here and can be cooked the same way, gently braised in the sauce until tender.
  • Seafood variations: Nestle salmon fillets directly into the sauce and gently poach for 10 to 15 minutes. Firm white fish like cod or halibut also works beautifully. Shrimp can be added during the last 5 to 8 minutes of cooking.
  • Tomato options: Crushed tomatoes, diced tomatoes, fresh chopped tomatoes, or even leftover marinara sauce all work well. In the summer, fresh tomatoes are especially delicious.
  • No wine: If you prefer not to cook with wine, you can simply omit it. The sauce will still be rich and flavorful.

⏲️ Instructions

Sear the chicken thighs on both sides until deeply golden, then set aside before you make the puttanesca sauce,

Sear the Chicken: Season the chicken thighs and sear them skin-side down in olive oil until deeply golden.

Saute anchovies in olive oil.

Build the Flavor Base: Sauté the anchovies in the rendered chicken fat until the anchovies dissolve. Then add the garlic and red pepper flakes and sauté for 30 seconds until fragrant.

Add the seared chicken to the puttanesca sauce and continue cooking.

Simmer Chicken in the Sauce: Nestle the seared chicken thighs skin-side up into the tomato sauce along with the olives and capers. Let everything simmer until the chicken is cooked through.

Simmer the puttanesca until sauce has reduced slightly and chicken is cooked through.

Garnish and Serve: Once the sauce has reduced and thickened, finish the dish with extra olives and a sprinkle of fresh parsley. Serve hot with plenty of sauce spooned over the chicken.

📍 Recipe Tips

  • Dry the chicken well: Pat the chicken dry with paper towels before seasoning. Dry skin helps create a better sear and more flavorful chicken.
  • Let the chicken sear undisturbed: When cooking skin-side down, resist moving the chicken. Let it cook until the skin is deeply golden and releases easily from the pan.
  • Break down the anchovies: Keep the heat at medium to medium-high and use your spatula to gently press the anchovies into the oil so they dissolve evenly.
  • Simmer gently: Once the chicken is in the sauce, keep it at a steady simmer rather than a boil. This keeps the chicken tender and allows the sauce to thicken nicely.
  • Make Ahead: This dish can be made up to three days in advance and the sauce tastes even better the next day, though the chicken skin will soften as it sits.
Easy chicken puttanesca with olives, capers and anchovies.

Serving Suggestions

This chicken puttanesca is all about the flavorful sauce, so it pairs best with something that can soak up every last bit. Serve alongside a simple starch or fresh side to balance the bold, briny flavors.

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.

This easy chicken puttanesca recipe has seared chicken in a savory tomato sauce with olives and capers.
Print Recipe
5 from 7 votes

Chicken Puttanesca Recipe

This chicken puttanesca is all about the flavorful sauce, so it pairs best with something that can soak up every last bit. Serve alongside a simple starchor fresh side to balance the bold, briny flavors.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, Main
Cuisine: American, Italian
Keyword: chicken puttanesca, chicken puttanesca recipe, easy chicken puttanesca, skillet chicken puttanesca
Servings: 4 servings
Calories: 510kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

US Customary - Metric

Instructions

  • Season and sear the chicken: Season the chicken thighs with salt and pepper on both sides. Heat a wide skillet over medium heat and add the olive oil.
  • Once hot, place the chicken skin-side down and cook until the skin is deeply golden and crisp, about 5 to 7 minutes. Flip and cook the other side for 3 to 4 minutes. Transfer the chicken to a plate. The chicken will not be fully cooked at this stage.
  • Build the flavor base: In the same skillet, add the anchovies and cook, pressing them into the oil until they dissolve. Stir in the garlic and red pepper flakes and cook for another 30 seconds-1 minute until fragrant.
  • Deglaze and simmer the sauce: Pour in the red wine and use a spatula to scrape up any browned bits from the bottom of the pan. Let the wine reduce for about 2 minutes, then stir in the crushed tomatoes.
  • Finish cooking the chicken: Nestle the chicken thighs back into the sauce, skin-side up, and scatter the capers and chopped olives around the chicken. Reduce the heat to a good simmer and cook uncovered for 18 to 20 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
  • Serve: Once done, remove from heat, garnish with chopped parsley and add more chopped olives, if desired. Serve the chicken with plenty of puttanesca sauce spooned over the top.

Video

Notes

  • Pat the chicken dry before seasoning to help the skin sear properly.
  • As the anchovies cook, use your spatula to gently press them into the oil so they dissolve and evenly flavor the sauce.
  • Keep the sauce at a good simmer rather than a boil. This helps the chicken stay tender and allows the sauce to thicken naturally.
  • This recipe can be made up to three days in advance. The flavors deepen as it sits, though the chicken skin will soften slightly.
For other wonderful Chicken meals, try my One Pot Chicken Provencal or my Chicken Francese.

Nutrition

Calories: 510kcal | Carbohydrates: 4g | Protein: 46g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 957mg | Potassium: 816mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg

Tahdig (Persian Rice with Crispy Bottom)

· 89 Comments

Learn how to make classic Persian rice called tahdig, famous for its golden, crispy bottom and fluffy grains.

This is one of the very first recipes I shared over 13 years ago, and it remains one of the most loved and visited recipes on my site. While I’ve refreshed the photos and clarified the steps, the heart of the recipe and the technique, remains exactly the same.

Tahdig is Persian rice with a crispy crust called "tah-dig".
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About This Recipe

Tahdig is a classic Persian rice dish known for its crispy, golden bottom, which is often considered the best part of the meal.

The word tahdig literally translates to “bottom of the pot,” which is exactly where the magic happens. As the rice steams, a deeply golden, crunchy layer forms underneath, flavored with saffron and turmeric. The better your tahdig, the more praise it earns, and yes, it’s often the first thing to disappear from the table.

This recipe uses just four ingredients, but it’s more about technique than complexity. Once you understand the method, tahdig becomes a celebratory dish that’s incredibly rewarding to make.

📋 Ingredients

Ingredients for Tahdig, including basmati rice, olive oil, turmeric, saffron and salt.
  • Basmati Rice: Use a high-quality long-grain basmati rice for the best results. This is the one recipe where quality truly matters because not all rice is created equal. I love India Gate basmati, which gives beautiful, fluffy results every time.
  • Saffron: A little goes a long way and even a small amount will last you a while. Choose good-quality saffron with deep red threads and a strong aroma. Bloom the saffron in warm water so it extracts both color and flavor, ensuring every thread is utilized.
  • Olive Oil: Use a neutral, good-tasting olive oil. It doesn't have to be overly peppery or robust, just something clean that will help create a crispy bottom.
  • Turmeric: This is my addition for a deeper golden hue and subtle warmth. You can leave it out and use only saffron.

See recipe card for full information on ingredients and quantities.

🍋 Tahdig Variations

  • Potato Tahdig: Add thinly sliced potatoes to the bottom for an extra crunchy crust.
  • Lavash Tahdig: Add a thin layer of lavash flatbread to create a chip-like layer.
  • Jeweled Rice with Tahdig: Layer the rice with dried fruit and nuts. This one is always a showstopper!

⏲️ How to Make Tahdig (Step by Step)

Preparing the Rice

Add rice to a large bowl and fill with water, it will look cloudy so be sure to rinse it several times until the water runs clear.

Rinse the Rice: Rinse the basmati rice in a large bowl with cold water. The water will look very cloudy at first.

Rinse the basmati rise several times until the water is clear.

Rinse Until the Water is Clear: Continue rinsing several times until the water is very clear. This step is essential for light, fluffy rice. Soak rice in salted water for 20 minutes.

Parboiling the Rice

While the rice par-boils, use a spoon to skim off any foam that floats to the top.

Parboil the Rice: Boil rice for 7-8 minutes. Skim off any foam that rises to the surface.

Drain the par-cooed basmati rise and rinse under cool water to stop the cooking.

Drain the Rice: After parboiling, the rice should be tender on the outside and firm on the inside. Drain and rinse with cold water to stop the cooking process.

Make the Tahdig

Steep ground saffron in a few tablespoons of warm water to bloom.

Bloom the Saffron: Crush the saffron and add to a few tablespoons of warm water. Let it steep for a few minutes.

Add olive oil, saffron water and turmeric to a wide skillet and mix to even distribute.

Create the Tahdig Base: Heat olive oil in a non-stick skillet and add saffron water and turmeric. Swirl gently to evenly coat the bottom.

Add the first layer of rice onto the saffron and oil mixture. use a spatula to gent spread it out into an even layer, this will be the tahdig aka the crispy rice layer.

Form the Crispy Layer: Spoon a layer of rice directly onto the saffron mixture. This first layer will become the crispy tahdig.

Add the rest of the par-cooked rice to the skillet and use the handle of the spatula to poke several holes into the rice, being careful not to poke all the way down to the bottom.

Layer the Rice: Add remaining rice on top. Use the handle of a spatula to poke a few holes into the rice, this allows steam to escape.

Wrap a clean kitchen towel around the lid of and place it on the skillet. This soaks up excess moisture and ensures a light and airy rice.

Cook the Rice: Wrap the lid with a clean kitchen towel and cover the rice. Cook for about 30 minutes, or until you hear gentle crackling sounds.

Once the rice is done, flip the tahdig onto a wide plate, it should release from the pan easily and be a even, golden and crispy.

Flip and Serve: Once fully cooked, invert the pan onto a serving plate so the crispy bottom is revealed on top. The tahdig should release easily.

📍 Recipe Tips for Perfect Tahdig

  • Rinse the Rice Well: Rinse the rice several times until the water is completely clear. This removes excess starch and is key to fluffy, separate grains.
  • Soak the Rice: After rinsing, soak the rice in salted water, which both seasons the rice and improves the final outcome.
  • Don't Skip Parboiling: This gives the rice a head start. Set a timer and check the grains, they should be tender on the outside and still firm in the center.
  • Use a Non-stick Skillet for Best Results: This makes flipping the tahdig much easier and helps the crispy layer release cleanly.
  • Listen for the Crackle: As the rice cooks, you should hear sizzling and crackling, a sign that the tahdig is forming. If you smell burning, lower the heat.
  • Stove Temperatures Vary: Tahdig is a technique-focused dish and every stove runs a little differently, so trust your senses. Use the timing as a guide and adjust as needed.
Persian rice recipe with tahdig is amde with fragrant basmati rice and a crispy saffron rice layer called tah-dig.

Serving Suggestions

Tahdig is traditionally served alongside flavorful stews, braises and roasted meats. Its golden, crispy bottom and fragrant rice pair beautifully with bold Mediterranean and Middle Eastern dishes. Here are a few favorites.

More Great Rice Recipes

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This crispy Persian rice is called tahdig and is made with fragrant basmati rice and has a layer of crispy rice that's flavored with saffron and turmeric.
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4.90 from 147 votes

Tahdig (Persian Rice with Crispy Bottom)

Tahdig is a classic Persian rice dish known for its golden, crispy bottom and fluffy grains. This step-by-step recipe walks you through the technique for perfect tahdig every time.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: Middle Eastern
Keyword: Persian rice, saffron rice, tah-dig, tahdig
Servings: 6 servings
Calories: 288kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Rinse and Soak the Rice. In a large bowl, rinse the rice several times until the water runs completely clear.
  • Fill the bowl with fresh water, add a generous pinch of salt, and let the rice soak for about 20 minutes while you bring a pot of water to a boil.
    *Reserve 3 tablespoons of hot water for blooming the saffron.
  • Parboil the Rice. Bring a large pot of generously salted water to a boil. Drain the rice and add it to the boiling water.
  • Cook uncovered on medium-high heat for 7–8 minutes, skimming off any foam that rises to the surface.
  • The rice should be tender on the outside but still firm in the center. Drain and rinse briefly under cold water to stop the cooking.
  • Prepare the Saffron. Crush the saffron threads using a mortar and pestle (if needed). Add to the reserved hot water and let bloom for a few minutes.
  • Create the Tahdig. Heat a 10–12 inch nonstick skillet over medium heat. Add olive oil, bloomed saffron water, and turmeric, swirling to evenly coat the bottom of the pan.
  • Spoon a thin, even layer of rice directly onto the saffron mixture, this will become the crispy tahdig layer.
  • Add the remaining rice on top, forming a gentle mound. Use the handle of a spoon or spatula to poke a few holes into the rice to allow steam to escape.
  • Steam and Cook. Wrap the skillet lid with a clean kitchen towel and cover the rice. Cook on medium to medium-high heat for about 30–35 minutes, or until you hear gentle crackling sounds.
    *If your stove runs hot, reduce the heat slightly.
  • Flip and Serve. Remove the lid and place a serving plate over the skillet. Carefully invert to release the rice, revealing the golden, crispy tahdig on top.
  • Alternatively, spoon out the rice and break the tahdig into pieces to serve alongside.

Notes

  • Rinse the rice thoroughly until the water runs completely clear to remove excess starch and ensure fluffy, separate grains.
  • Parboil the rice just until tender on the outside but still firm in the center, set a timer for 7-8 minutes.
  • Use a 10–12 inch nonstick skillet, this makes flipping the tahdig much easier. As the rice cooks, listen for gentle sizzling and crackling.
  • If you smell burning, lower the heat slightly, stove temperatures vary, so trust your senses.

Nutrition

Calories: 288kcal | Carbohydrates: 49g | Protein: 4g | Fat: 7g | Sodium: 3mg | Potassium: 80mg | Calcium: 17mg | Iron: 0.6mg

Chicken Tagine with Preserved Lemons and Olives

· 6 Comments

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

Chicken tagine with preserved lemons, olives, dried apricots and flavored with bold spices.
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About This Recipe

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

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

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

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

Spices and Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋What are Preserved Lemons?

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

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

A few important tips:

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

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

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

Substitutions and Variations

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

⏲️ Instructions

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

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

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

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

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

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

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

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

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

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

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

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

📍 Recipe Tips

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

Serving Suggestions

More Flavorful Chicken Recipes to Try

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

Chicken Tagine with Preserved Lemons and Olives

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

Equipment

Ingredients

Chicken Marinade

Braising Liquid

Tagine

Instructions

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

Video

Notes

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

Nutrition

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

Creamy Lemon Tahini Sauce

· 7 Comments

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

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

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

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

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Tahini Sauce Variations

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

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

How to Make Tahini Sauce

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

Food Processor Method

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

Whisked by Hand Method

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

📍 Recipe Tips

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

Serving Suggestions

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

More Mediterranean dips to Try

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

This easy and creamy tahini sauce is mixed with garlic, fresh lemon juice that is the perfect addition to drizzle over grilled meats and vegetables.
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4.56 from 9 votes

Creamy Lemon Tahini Sauce

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

Equipment

Ingredients

Instructions

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

Notes

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

Nutrition

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

Smoked Trout Dip

· 1 Comment

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

Easy smoked trout dip with capers and dill.
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About This Recipe

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

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

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

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

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

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

📍 Recipe Tips

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

Serving Suggestions

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

More Dip Recipes To Try

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

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

Smoked Trout Dip

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

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Classic Italian Rainbow Cookies

· 3 Comments

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

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

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

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What are Italian Rainbow Cookies?

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

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

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

How to Whip Egg Whites

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

What to Look For:

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

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

Whip the egg whites until medium-hard peaks.

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

How to Make Rainbow Cookies

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

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

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

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

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

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

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

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

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

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

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

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

Stack the green layer of the rainbow cookie on top.

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

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

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

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

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

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

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

🔪 How to Cut Italian Rainbow Cookies

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

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

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

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

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

How to Make Italian Rainbow Cookies (Video)

📍 Recipe Tips

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

Storage & Make-Ahead

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

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

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

Italian Rainbow Cookies

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

Equipment

Ingredients

US Customary - Metric

Instructions

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

Video

Notes

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

Nutrition

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

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

Feast of the Seven Fishes Menu

· 2 Comments

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

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

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What is the Feast of the Seven Fishes?

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

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

How to Build a Feast of the Seven Fishes Menu

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

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

Appetizers and Small Plates

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

More Ideas:

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

Seafood Pasta Dishes

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

Show-Stopping Main Course

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

More Options:

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

Side Dishes to Complement the Seafood

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

A Mediterranean-Inspired Menu

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

Seafood Shopping Tips

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

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

Hosting and Make-Ahead Tips

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

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

Wine Pairings

These options work beautifully across multiple dishes.

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

Baked Clams Casino

· 8 Comments

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

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Stuffed clams casino with parmesan cheese and fresh herbs.

About This Recipe

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

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

📋 Ingredients

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

The clam stuffing is what makes this recipe so delicious!

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

How to Clean Clams

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

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

⏲️ Instructions

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

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

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

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

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

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

Serve the finished baked clams casino with fresh lemon wedges.

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

How to Make Clams Casino (Video)

A Few Tips on Cooking with Clams

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

Serving Suggestions

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

More Shellfish Recipes to Try

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

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

Baked Clams Casino

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

Equipment

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

Mediterranean Octopus Salad with Olives and Fennel

· 2 Comments

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

Mediterranean octopus salad with fennel and olives in a lemon vinaigrette.
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About This Recipe

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

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

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

Simmer the octopus tentacles in the aromatic broth.

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

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

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

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

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

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

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

How to Make Octopus Salad (Video)

📍 Recipe Tips

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

Serving Suggestions

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

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

More Seafood Recipes to Try

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

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

Mediterranean Octopus Salad with Olives and Fennel

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

Equipment

Ingredients

For Cooking the Octopus

For the Salad

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

Lemon Vinaigrette

US Customary - Metric

Instructions

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

Video

Notes

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

Nutrition

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

Beef Arayes (Lebanese Meat-Stuffed Pitas)

· 2 Comments

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

These beef arayes are pitas filled with a flavorful ground beef mixture. Once cooked, they are topped with pickled onions, tahini sauce and herbs.
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About This Recipe

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

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

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

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

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

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

Fill the pita halves evenly with the ground beef mixture.

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

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

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

How to Make Beef Arayes (Video)

📍 Recipe Tips

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

Serving Suggestions

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

Serve along side:

More Beef Recipes to Try

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

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

Beef Arayes (Lebanese Meat Stuffed Pitas)

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

Equipment

Ingredients

For the Meat Filling:

For Assembling:

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

For Serving:

US Customary - Metric

Instructions

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

Video

Notes

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

Nutrition

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

Hanukkah Dinner Party Menu

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

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🍴Appetizers

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

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

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

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

Chicken liver pâté with capers, lemon and herbs.

🍽️ Main Dish Options

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

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

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

Fresh herb and lemon crusted salmon recipe.

🥗 Side Dishes

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

Pomegranate roasted carrots with pears and pomegranate molasses.

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

🍩 Dessert

Donuts aka sufganiyot are a must for the Hanukkah season!

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

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

🍷 Drink Pairings

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

Pear and pomegranate red wine sangria in two glasses.

Wine Suggestions

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

Non-Alcoholic Option

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

🎉 Fun Extras for the Table

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

📋 Make-Ahead Tips

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

Braised Sweet and Sour Brisket

· 6 Comments

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

Braised sweet and sour brisket in a tomato and red wine based sauce.
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About This Recipe

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

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

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

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

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

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

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

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

Ingredients

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

How To Make Sweet and Sour Brisket

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

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

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

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

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

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

Reduce the red wine until thickened.

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

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

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

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

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

Brisket Making Tips

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

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

Serving Suggestions

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

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

More Brisket Recipes to Try

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

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

Sweet and Sour Braised Brisket

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

Equipment

Ingredients

US Customary - Metric

Instructions

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

Video

Notes

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

Nutrition

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

Pomegranate Braised Short Ribs

· 4 Comments

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

Tender pomegranate short ribs are4 served over creamy mashed sweet potatoes and garnished with a pomegranate gremolata.
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About This Recipe

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

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

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

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

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

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

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

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

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

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

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

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

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

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

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

📍 Recipe Tips

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

Serving Suggestions

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

Some sides that pair beautifully:

More Beef Recipes to Try

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

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

Pomegranate Braised Short Ribs

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

Equipment

Ingredients

For the Short Ribs

Pomegranate Gremolata

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

Mashed Sweet Potatoes

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

Instructions

For the Short Ribs

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

Creamy Sweet Potatoes

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

To Serve

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

Notes

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

Nutrition

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

Whipped Feta with Marinated Olives and Toasted Pine Nuts

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

Whipped feta made with honey and yogurt and topped with marinated olives.
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About This Recipe

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

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

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

This recipe is incredibly versatile. A few fun swaps:

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

⏲️ Instructions

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

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

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

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

How to Make Whipped Feta (Video)

📍 Recipe Tips

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

Serving Suggestions

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

More Dip Recipes to Try

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

Whipped Feta with Olives

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

Equipment

Ingredients

Whipped Feta

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

Marinated Olive Topping

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

For Serving

US Customary - Metric

Instructions

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

Video

Notes

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

Nutrition

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

Citrus Fennel Salad with Olives and Pistachios

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

Citrus fennel salad with fresh mint, olives, chopped pistachios and dressed in a tangy vinaigrette.
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About This Recipe

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

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

Segment different varieties of citrus for the citrus fennel salad.

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

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

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

How to Make Citrus Fennel Salad (Video)

📍 Recipe Tips

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

Serving Suggestions

This versatile salad pairs beautifully with:

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

More Salad Recipes to Try

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Citrus fennel salad with loads of fresh herbs, pistachios, olives and thin red onion.
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Citrus Fennel Salad with Mint & Pistachios

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

Equipment

Ingredients

For the salad:

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

For the vinaigrette:

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

Instructions

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

Video

Notes

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

Nutrition

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

Jewish-Style Sweet and Sour Meatballs

· 2 Comments

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

These Jewish style sweet and sour meatballs are a classic Jewish recipe with beef meatballs simmered in a tangy and slightly sweet tomato sauce.
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About This Recipe

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

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

📋 Ingredients

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

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

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

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

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

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

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

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

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

How to Make Sweet and Sour Meatballs (Video)

📍 Recipe Tips

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

Serving Suggestions

More Ground Beef Recipes To Try

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

Jewish style sweet and sour meatballs in a sweet and tangy tomato sauce.
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5 from 1 vote

Jewish-Style Sweet and Sour Meatballs

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

Equipment

Ingredients

For the Meatballs

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

For the Sauce

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

Instructions

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

Video

Notes

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

Nutrition

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

Roasted Acorn Squash with Goat Cheese and Arugula

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

Roasted acorn squash halves with goat cheese, arugula and herb vinaigrette.
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About This Recipe

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

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

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

📋 Ingredients

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

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

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

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

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

⏲️ Instructions

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

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

Roast the acorn squash halves until tender.

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

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

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

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

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

How to Make Roasted Acorn Squash (Video)

📍 Recipe Tips

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

Serving Suggestions

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

Here are a few perfect pairings:

More Squash Recipes to Try

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Roasted acorn squash with goat cheese and arugula salad.
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Roasted Acorn Squash with Goat Cheese, Arugula & Herby Vinaigrette

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

Equipment

Ingredients

For the Squash

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

For the Herby Vinaigrette

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

Instructions

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

Video

Notes

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

Nutrition

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

Stuffed Turkey Breast with Sausage Stuffing

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

Rolled turkey breast stuffed with sausage and cranberry stuffing and roasted until golden brown.
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About This Recipe

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

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

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

🍋 Substitutions and Variations

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

⏲️ Instructions

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

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

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

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

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

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

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

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

How to Make Stuffed Turkey Bread (Video)

📍 Recipe Tips

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

Serving Suggestions

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

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

More Turkey Recipes to Try

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Roasted stuffed turkey breast filled with cranberry sausage stuffing and seasoned with
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Stuffed Turkey Breast with Sausage Stuffing

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

Equipment

Ingredients

Turkey and Stuffing

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

Compound Butter

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

Roasting Pan:

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

Instructions

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

Video

Notes

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

Nutrition

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