Fresh, flavorful, and completely oil-free, this Easy Japanese Salad Dressing has quickly become one of my favorites! Inspired by a recipe from Miyoko Schinner, a plant-based cookbook author, it’s so simple and delicious that I find myself making a batch…
Tomato Pesto Pasta- A Quick & Flavorful Sicilian Recipe
Tomato Pesto Pasta, also known as Pasta alla Trapanese, is a vibrant and flavorful dish that hails from the coastal Sicilian city of Trapani. Unlike the classic Genovese pesto made with basil and pine nuts, this Sicilian version highlights fresh…
How to Make Spring Rolls with Rice Paper: A Simple Guide for a Delightful Treat!
I have always enjoyed spring rolls—especially the fresh ones made with rice paper wrappers. While I used to savor them exclusively at my favorite Vietnamese restaurant, the idea of making them at home never really crossed my mind. That changed…
Breaded Eggplant Recipe: A Game-Changing Method for Crispy Perfection
Breaded eggplant is delicious. Recently, I’ve discovered a new method for making breaded eggplant. It’s a game changer in my mind, and I can’t believe I’ve never tried it before. My previous method involved breading raw eggplant slices and then…
What to Make with Stale Bread- Try Panzanella Salad!
Yes, there is something you can make with leftover stale bread besides breadcrumbs! If you’ve never had panzanella before, you should make it next time you have a big chunk or two of leftover bread. This is what Italians do…
Seeded Cracker Recipe with Black Lentils- Vegan, Gluten-Free
Homemade seed crackers are so tasty and far superior to any store-bought crackers. I make this seeded cracker recipe quite often. It’s from the cookbook Cool Beans by Joe Yonan. The recipe is easy and the crackers are delicious as well as…