You should be able to feed 5 or 6 people out of this - or 4 in our case with leftovers for THE BEST lunch. I love a bit of one pot cooking (I’ve got a whole section of the blog devoted to them in my One Pot Section). Such satisfaction in throwing things in a pan at different stages and ending up with a lovely dinner. It’s not one of those pretend one-pot cooking recipes, where you have to cook a few bits, then scrape into a bowl and cook the next bit in the same pan - thereby needlessly dirtying a bowl....

Do you like your curry hot? I like a hot curry every now and then, but not so hot you can’t taste the flavours and you’re sweating at the table! This curry can be made as hot as you like. We’re using madras hot curry powder for the heat, but you can add in more heat with fresh chillies, or less heat by swapping out the madras powder for regular medium or mild curry powder....

Milanese – a crusty crumb coating on chicken cutlets – is one of the simplest Italian preparations and it wows guests every time. The term Milanese, from Milan, originally applied to veal, which has fallen out of popularity and few markets in this country carry now. These days, the dish typically features boneless skinless chicken breasts, pounded to an even thickness. Pounding & Tenderizing Chicken Breast Besides tenderizing the chicken and helping it cook more quickly and evenly, pounding lessens the shrinkage....

We all know I’ve got a big appetite. A regular bowl of soup isn’t going to do it for me. Rather than fill up on bread or sandwiches to go with it though, I like to make my soups hearty and filling! If you take a look, you’ll see that most of my soup recipes have lots of toppings or are ultra loaded with chunky, filling ingredients. No-one likes a hangry Nicky, hunting around the house for a snack 10 minutes after lunch, so this is definitely the better option....

The tasty sauce is made with soy sauce, garlic, honey, and sriracha. The entire dish is ready in about 30 minutes. The best thing about stir-frys is how quick they cook, and how wonderfully crisp the vegetables are. The combination of a succulent protein component, crisp veggies, and a flavorful sauce is simply wonderful. This chicken vegetable stir-fry is one of the Chinese-style dishes I make most often for my family....

The flavors of this dish are so perfectly balanced, no one will ever know that you made this chicken and artichoke with capers easily with only about 10 minutes of active cooking time. Shhhhhh – you don’t have to tell anyone either. We decided to go with boneless thighs for this recipe for the extra flavor and ability to cut them up to mix with the rest of the ingredients....

While other Americans are happily firing away during the hot summer, filling up their neighborhoods with juicy aromas, we would tend to stay inside and think of what we could make for dinner that didn’t use the stove or oven. The problem is that Sacramento summers start early and go on forever, and cold food just gets tiring after a month or two. Which is why I brought home a grill a few weeks ago....

Smoky Flavors We love that these chipotle turkey burgers are a little different than your usual burger. Not only are they turkey instead of beef, but the chipotle seasoning adds a smokiness to the turkey, and combined with the garlic, it is quite delicious! We made a super easy guacamole to go on these burgers, and it is the perfect creamy topping to go with the smoky and slightly spicy burger....

There were two major influences on this chewy chocolate chip cookie recipe: the Nestle Toll House back-of-the-package recipe (which I think we can all agree is pretty much The Standard as far as chocolate chip cookies go) and a recipe from Christina Tosi’s cookbook Milk Bar Life. It’s thanks to Christina’s chocolate chip cookie recipe that I discovered the wonders of this one special ingredient that makes all the difference....

Sometimes it’s so pleasant to find yourself sat in front of a lovely breakfast like this that you have to say hi. Or maybe that’s just me. I’m starting to get quite a few granola recipes under my belt, considering I only really discovered granola less than a year ago. I started off with a sugar free version - for those days when i’m feeling virtuous. I soon upped the naughtiness just a little with my regular macaroon and fresh raspberry macaroon versions....

The inspiration for this recipe actually came from one of my favorite TV shows…..The Goldbergs. It’s about a family set in 1980 something and it’s hilarious. In one of the episodes, they mentioned Chocolate Marshmallow Chubbies as being their family’s favorite cookie. Of course, I immediately went online only to not find a recipe! I knew I had to set out to create my own. It took quite a few rounds of testing to get this cookie just right....

Oh man, you wouldn’t believe how quickly this cheesecake was demolished by out little family of four. It’s quite a rich dessert, so I think you could easily get 12 servings out of it. I made it on a Friday and it was gone by Saturday night. A slice after tea, a slice with a cup of tea, a slice in front of the TV later……. It’s no wonder I seem to spend two weeks of any month putting on five pounds, and the other two weeks losing them again!...

This Chocolate Sour Cream Cake is tender, soft, and rich with chocolate flavor! The Secret Ingredient The secret ingredient is coffee! Coffee is to chocolate what vanilla is to custard. It provides richness and depth, intensifying the best qualities of chocolate without overpowering it. If you don’t like coffee don’t worry. You can’t detect the taste of coffee in this cake–only chocolate. And if you don’t do caffeine don’t worry....

Chocolate turtle cookies are a hit all year long, but we especially love them in the fall. The chocolate cookie base in this recipe is an incredible mix between a brownie and a cookie, and it is decadently divine. Just when we think we’ve found our new favorite cookie recipe, we are always blown away by another one. So, at least for today, chocolate turtle cookies are our new favorite cookie, and we are sure you will agree!...

How To Make the Salad Dressing I experimented with few different dressings and ultimately settled on this one, which I think is just the right balance of soy sauce, rice vinegar (or rice wine vinegar; they’re the same), ginger, garlic, and sesame oil. Whisk everything together, taste and adjust the seasonings to your liking, then toss with the salad. The dressing stored on its own will also keep for at least a week or longer....

Unknown Origins, Delicious Bite For centuries, Koreans have rolled bap (“rice” in Korean) and banchan (Korean side dishes) in gim (“dried seaweed” in Korean and sometimes spelled kim). What goes inside the roll has always varied. It’s the most colorful and delicious bite of food. Is this the origin of kimbap? Or perhaps it evolve during the Japanese occupation of Korea in the first half of the 1900s, eventually becoming the version here, often considered the classic kimbap....

What’s in a Paloma? Some fancy renditions call for fresh grapefruit juice, simple syrup, and club soda, but the classic (and easiest!) version is made with just blanco tequila, fresh lime, and a chilled bottle of grapefruit soda. You can add a pinch of salt to the ice, or rim the glass. When it comes to grapefruit soda, Squirt and Jarritos Toronja are the go-to options. They taste great in this drink!...

How do you make egg-free muffins? I’ve been eating eggs again while I’ve been pregnant, but for the couple years prior I had stopped eating them. This recipe was born out of my desire to have something that felt like a bakery-made muffin, but in a way that I could enjoy it. I use coconut butter and applesauce to act as binders and give the texture and consistency of something baked with eggs....

You simply coat the chicken pieces with a mixture of olive oil and spices, then bake them for about 40 minutes. So juicy! Anyone who has kids knows that they love drumsticks. And anyone who has kids also knows that when the kids like something, the grownups find themselves eating that something over and over again. 🙄 It’s OK. You make sacrifices as a parent. But your food needn’t be one of them!...

Look away if you’re dieting: this recipe calls for not one, not two, but THREE different types of cheese. If we’re going to make this, let’s go all the way and do it right! To all the French readers out there – let me know how I did?? 😊 Croque Monsieur If there is one thing I think you can count on with the French when it comes to cooking, it’s their knack for taking things up a notch in the grand pursuit of edible bliss....