Bake Chocolate Stout Loaf with Sweet Whiskey Glaze

Chocolate Stout Cake recipe

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I’m on this really annoying healthy-eating bit. While it’s somewhat dreadful, I do feel fantastic. There are a few meals in the week when I’m allowed to splurge and oh did I ever. I made this chocolate stout cake, brewed some coffee and ate it. It was blissful, I tell you! Go without sugar for a week and a half and that first bite is just wonderful.

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Make a Sheet of Simple Peanut Brittle

Peanut Brittle recipe

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While I love peanut brittle, most recipes include baking soda, which really ruins it for me. In theory, it’s a good idea, the baking soda adds some air to the caramelized sugar, making the sheets of candy more brittle, but it also introduces a minerally, metallic taste that’s off putting to say the least.

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Make Fattousch Salad with Za’atar Pita Chips

Fattousch Salad recipe

Not going to lie, I’m trying to eat a little healthier these days. I’m not sure how long it will last but for now I’m making a bit of an effort to find delicious ways to go about my healthy-eating. First up is this salad. I believe one of you asked about za’atar, after my post for dukkah, so here it is!

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Prepare a Soothing Bowl of Spare Rib Noodle Soup

Spare Rib Noodle Soup recipe

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I often joke that if I were stranded on a desert island and could only eat one type of food for the rest of my life, it would be noodle soup. It’s the perfect one-bowl meal with protein, vegetables and noodles in a savory broth that soothes the soul. More importantly, with variations that run the gamut from light chicken pho to unctuous tonkotsu ramen, it’s a food with enough diversity that the hypothetical island-dweller version of me in this improbable scenario would never get bored.

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How to Make Halva Chocolate Spread

Learn how to make Halva Chocolate Spread that tastes like Nutella.

Learn how to make Halva Chocolate Spread that tastes like Nutella.

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I recently had pistachio­-studded halva at a restaurant and loved it. I had it at a Turkish restaurant but a lot of countries across the Middle East, Asia and North Africa eat it. And there are countless versions of it depending on the country. The version I had was nutty and sweet and had such a unique flavor. While the version I had was solid, almost like a piece of soft, crumbly chocolate, I had visions of the flavor smothered on a piece of toast. I came home and tried it spread form: a little tahini, honey and salt. SO GOOD! I ended up taking it a step further by stirring in some good­ quality cocoa powder.

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Make Chili Meatloaf for a Cozy Meal

Chili Meatloaf recipe

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While I love a fancy restaurant meal every now and then, you’re more likely to find me in a neighborhood gastropub with a plate of juicy meatloaf or a bowl of hearty chili in front of me than at a budget-busting steakhouse. That’s because food is as much about comfort to me as it is about flavor and presentation, and when’s the last time you felt comfortable at a white linen restaurant?

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Make Dukkah for a Simple Spice Mixture

Dukkah Spice Mixture recipe

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Meet my new favorite spice mixture. A week ago or so I made some Goat Cheese Dukkah Crackers. They were made up of a hazelnut goat cheese cracker with a mixture of spices and seeds sprinkled on top and I was instantly obsessed. After I polished off all of the crackers, my obsession grew with the bit of leftover dukkah I had. I put it on everything from scrambled eggs to a few slices of avocado. It immediately gave everything it came in contact with a delicious nutty and herbaceous quality. I absolutely loved it, so I decided to make it for you all here, with a few changes.

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Bake a Batch of Vegan Oatmeal Cookies

Vegan Oatmeal Cookies recipe

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Despite having a healthy image, most oatmeal cookies and granola bars are loaded with sugar and fat. While a granola bar may be great for an athlete that needs the extra calories, most of us don’t fall into that bucket. That’s why I came up with these vegan, gluten-free cookies with no added sugar or fat.

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