Food Recipes

  • Italian Zucchini Boats
    by Chef in Training on March 14, 2020 at 11:00 am

    These Italian Zucchini Boats are the perfect combination of flavors and textures. It is perfectly cooked juicy zucchini stuffed with Italian sausage, cheese and a perfect blend of herbs and spices. Zucchini is a family favorite. It is one vegetable, that when cooked right, I can get my entire family to eat. Whether I use The post Italian Zucchini Boats appeared first on Chef in Training.

  • Chicken Cordon Bleu Stuffed Shells
    by Chef in Training on January 26, 2020 at 12:00 pm

    These Chicken Cordon Bleu Stuffed Shells are rich and divine. Each shell is filled with a creamy chicken, bacon, ham mixture and topped with a cream cheese sauce and garnished with Swiss cheese. This dinner is incredible! It is rich in flavor and super simple to make. My entire family LOVED this recipe! Chicken Cordon The post Chicken Cordon Bleu Stuffed Shells appeared first on Chef in Training.

  • Chocolate Swirl Banana Zucchini Bread
    by Chef in Training on January 25, 2020 at 12:00 pm

    This Chocolate Swirl Banana Zucchini Bread is beyond delicious. Two key ingredients help to create one of the most moist and delicious quick breads. Swirled traditional and chocolate batter bring an exciting flavor combination to life. This will become a new regular! Two of my personal favorite recipes are banana bread and zucchini bread. In The post Chocolate Swirl Banana Zucchini Bread appeared first on Chef in Training.

  • Salted Caramel Pizookie
    by Shelly on March 27, 2020 at 12:01 pm

    This Salted Caramel Pizookie is a buttery chocolate chip cookie loaded with salted pretzels and filled with gooey caramel all baked in a cast iron skillet! Don’t forget to check out my Classic Pizookie Recipe made with browned butter, dark brown sugar and loaded with chocolate chunks! This Salted Caramel Pizookie is Ooey-Gooey Perfection! If you’re looking for a melt-in-your-mouth dessert recipe, you’re in for a real treat with this pizookie recipe. Continue reading Salted Caramel Pizookie at Cookies and Cups.

  • Chocolate Chip Cookie Brittle
    by Shelly on March 25, 2020 at 10:00 am

    This Chocolate Chip Cookie Brittle is insanely addictive. It’s just like getting the perfect buttery, crispy and salty edge of the cookie in every bite! Plus, it’s a super simple dessert recipe! If thin and crispy cookies aren’t your thing, you will LOVE my thick Chocolate Chip Walnut Cookies! Try and Stop Eating This Chocolate Chip Cookie Brittle…I Dare You! This is a recipe that I shared with you a few years back. Continue reading Chocolate Chip Cookie Brittle at Cookies and Cups.

  • English Muffins
    by Shelly on March 20, 2020 at 10:00 am

    This English Muffins recipe is cooked on a skillet and makes fluffy English Muffins full of the signature nooks and crannies we love. My Favorite English Muffins Recipe! When you’ve got four kids, you become a pro at quick and easy meals. Back in the day, I found myself going through loads of store bought English muffins because they make for a yummy, filling, and deliciously easy breakfast. Simply toast them and slather them up with butter and jam. Continue reading English Muffins at Cookies and Cups.

  • Snickerdoodle Bars
    by Shelly on March 18, 2020 at 10:00 am

    Snickerdoodle Bars are thick, chewy, buttery cookie bars topped with cinnamon sugar. Your favorite classic cookie in bar form! Make sure to check out my Perfect Snickerdoodles Cookie Recipe too! It’s THE BEST! Snickerdoodle Bars Are Your Favorite Classic Cookie In A Chewy Bar! OK, these bars…you guys…they’re absolutely delicious. They’re basically a Snickerdoodle when you don’t feel like baking multiple batches of cookies! So basically a lazy snickerdoodle! Continue reading Snickerdoodle Bars at Cookies and Cups.

  • Not-So-Boozy Bourbon Chicken
    by Shelly on March 16, 2020 at 10:00 am

    This Bourbon Chicken Recipe is an easy dinner recipe I make ALL the time. Sweet, sticky chicken packed with flavor and with no booze at all. I’m sneaky and I leave out the bourbon and replace it with apple juice. A HUGE family favorite! Serve this Bourbon Chicken with my Fried Rice for a delicious homemade Chinese take out meal! My Bourbon Chicken is a Spin on the Popular Chicken You Get in the Mall Food Court! Continue reading Not-So-Boozy Bourbon Chicken at Cookies and Cups.

  • 350 Indian Pantry Staple Recipes and Ingredients
    by dassana amit on March 28, 2020 at 5:35 pm

    350 Indian Pantry Staple Recipes and Ingredients Indian cuisine largely comprises of the regular Indian Pantry staples. But yes, there are some ingredients that will be a pantry staple in some regions and not in another region. READ: 350 Indian Pantry Staple Recipes and Ingredients

  • 50 Immune Boosting Vegetarian Recipes and Foods
    by dassana amit on March 24, 2020 at 3:58 pm

    50 Immune Boosting Vegetarian Recipes and Foods These are trying times and we need to take precautions and stay at home. We also need to eat food that is healthy, nutritious and good for the immune system. READ: 50 Immune Boosting Vegetarian Recipes and Foods

  • 31 Best Holi Recipes
    by Dassana Amit on March 8, 2020 at 1:25 pm

    31 Best Holi Recipes Collection of 31 Holi recipes – Wishing everyone a happy and safe Holi this time. As much as I love colors, I also like the festival of Holi with everyone READ: 31 Best Holi Recipes

  • Gulgule Recipe (Pua or Gulgula)
    by Dassana Amit on March 7, 2020 at 10:35 am

    Gulgule Recipe (Pua or Gulgula) Gulgule (singular gulgula) is a deep-fried sweet made from whole wheat flour, sugar or jaggery and fennel seeds from the North Indian cuisine. These crispy soft and fluffy balls are READ: Gulgule Recipe (Pua or Gulgula)

  • Pulao Recipe – Veg Pulao
    by Dassana Amit on March 4, 2020 at 1:21 pm

    Pulao Recipe – Veg Pulao Pulao or pilaf, is comfort food at its best and I make it when I want to cook something quick, easy and satisfying. This one-pot dish made with rice and vegetables READ: Pulao Recipe – Veg Pulao

  • Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce
    by admin on March 25, 2020 at 12:38 pm

    Scalloped Potatoes are a classic dish with layers of potatoes topped with a delicious creamy sauce! It is the perfect comfort food and side dish to any meal. The post Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce appeared first on Manjula's Kitchen.

  • Holi, Holi, Holi!
    by admin on March 2, 2020 at 7:12 pm

    The flowers are blooming, and spring is upon us! That means that one of my favorite holidays is fast approaching…yes Holi!  I love the spirit of Holi with its fun, festive and colorful spirit. I especially enjoy playing with my grandchildren during this time.  It keeps me young even though time is passing by quickly. The post Holi, Holi, Holi! appeared first on Manjula's Kitchen.

  • Gulab Jamun Cake
    by admin on February 29, 2020 at 4:43 pm

    The post Gulab Jamun Cake appeared first on Manjula's Kitchen.

  • Sweet and Sour Guava Curry
    by admin on February 13, 2020 at 12:26 am

    Guavas, or "amrood" in Hindi, are simply delicious and probably one of my favorite fruits! This year I have an abundance of guavas growing in my backyard. I like to sprinkle chaat masala on guavas. The spiciness really brings out its flavor. Since I have so many delicious guavas, I decided it was time for me to make Guava Sweet and Sour Curry (Amrood Ki khati Methi Sabji). The post Sweet and Sour Guava Curry appeared first on Manjula's Kitchen.

  • Pithla (Besan Curry)
    by admin on February 9, 2020 at 11:42 am

    Pithla is a variation of Kadhi. Kadhi is made in many ways. In North India, Kadhi is made like a thick soup with pakoras dumplings. Another popular variation is Gujarati Kadhi, which is sweet and sour and made watery with a soup-like consistency. When first time I had gujrati Kadhi, I thought it was yogurt hot and spicy drink, and enjoyed very much, still my perception has not changed. Pithla, however, is thick in consistency. Sometimes I call this is Besan Ki Sabji. This is a quick and easy recipe to make. Pithla is made with few ingredients. It's also gluten-free and vegan. Traditionally Pithla is served garnished with hot ghee (clarified butter). Pithla is a complete and satisfying meal. The post Pithla (Besan Curry) appeared first on Manjula's Kitchen.

  • Crispy Chicken Parmesan (Parmigiana)
    by Karina on March 2, 2020 at 12:22 pm

    Crispy Chicken Parmesan (Parmigiana) The Best Chicken Parmesan with a deliciously crispy coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese! Oven baked Chicken Parmesan is simple to make and worth every minute! If you love a crispy crumb coating vs a soggy crumb, look no further! This is the best Chicken Parmesan you will ever make! The... The post Crispy Chicken Parmesan (Parmigiana) appeared first on Cafe Delites.

  • Chicken Corn Chowder
    by Karina on February 29, 2020 at 1:11 am

    Chicken Corn Chowder Thick and creamy Corn Chowder with crispy bacon, chicken, potatoes, cheddar and mozzarella! Slow Cooker OR Instant Pot! Our Chicken Corn Chowder has so much flavour they’ll be going back for seconds or thirds. Now this is a family favourite! The recipe includes methods for a Slow Cooker or Instant Pot and is now on VIDEO! CHICKEN... The post Chicken Corn Chowder appeared first on Cafe Delites.

  • Creamy Broccoli & Bacon
    by Karina on February 27, 2020 at 1:55 am

    Creamy Broccoli & Bacon Creamy Broccoli & Bacon in a Garlic Parmesan sauce is a delicious broccoli recipe and side dish! Pan fried broccoli and crispy bacon are baked in a cheesy creamy parmesan garlic sauce topped with bubbling mozzarella. Creamy Garlic Parmesan Broccoli is guaranteed to convert ANY non-vegetable lover to fall head over heels! And bonus? It’s Keto approved... The post Creamy Broccoli & Bacon appeared first on Cafe Delites.

  • Shrimp Boil
    by Karina on February 24, 2020 at 4:22 pm

    Shrimp Boil Shrimp Boil smothered in garlic butter and Old Bay seasoning made easy in the oven. Ready in 30 minutes! Shrimp boil comes fully loaded with all the goods! Slices of smoked andouille sausage with tender-crisp shrimp, sweet, juicy corn and creamy potatoes bake on one pan to make this an easy, fool-proof recipe. And if... The post Shrimp Boil appeared first on Cafe Delites.

  • Red Beans and Rice
    by Karina on February 23, 2020 at 4:22 pm

    Red Beans and Rice Thick and creamy Red Beans and Rice with smoky Andouille sausage, ham hock, aromatics, a kick of spice and fresh herbs. So much flavour! Some of the best comfort foods come right out of New Orleans, with Red Beans and Rice being right up there as the PERFECT comfort food. Louisiana-style red beans are simmered nice and slow with... The post Red Beans and Rice appeared first on Cafe Delites.

  • Beer Battered Crispy Baked Cauliflower
    by Rachel Maser on March 29, 2020 at 6:57 am

    {NEW} Beer Battered Crispy Baked Cauliflower🍺👀🤷‍♀️ This week definitely calls for a beer or two 🍻 (and I don’t even drink beer 🤣). Jokes aside, these crispy little cauliflower bites are insanely GREAT tasting and TOTALLY restaurant quality. For those reading this blog post at a later date, as I write this, we’ve now been on quarantine for more »

  • Crockpot or Instant Pot Chicken Tacos
    by Rachel Maser on March 28, 2020 at 9:00 am

    {NEW} Crockpot or Instant Pot Chicken Tacos 🌮🌮🌮 Throw your ingredients into a Crockpot or Instant Pot, dream about Taco Heaven while your home is filled with delicious aromas as the chicken basically cooks itself, then simply shred the flavorful meat and let everyone load up their tacos as they like! WIN THE DAY, CRUSHers! 💪 makes more »

  • Butternut Squash Chili
    by Rachel Maser on March 27, 2020 at 4:48 pm

    {NEW} Butternut Squash Chili 🌶🥑🥣 One of our all-time FAN FAVORITE recipes on the CFC site, is our Spicy Pumpkin Chili recipe. Have you tried it yet?🙋‍♀️ This NEW Butternut Squash Chili is just as delicious, super similar (because why mess with a great thing?!), but this gives Butternut Squash LOVERS a reason to make and more »

  • Pineapple + Avocado Salad
    by Rachel Maser on March 27, 2020 at 3:03 am

    {New} Pineapple + Avocado Salad 🍍🥑 A BIG BRIGHT HAPPY Salad idea for your weekend ahead! I’m daydreaming of much warmer days ahead, what about you? I’m ready to shake off these doldrums, with the exotic taste of fresh pineapple as a stand-in for an island vacation I’m not going on.😬 Although fresh pineapple is available more »

  • 15 Foods and Herbs with Impressive Antiviral Properties!
    by Rachel Maser on March 26, 2020 at 2:02 am

    Nature has a way of providing us with everything we need – including foods and herbs with impressive antiviral properties! These virus-fighting foods can help boost the immune system, fight infection, and decrease inflammation. The following are 15 foods and herbs that may help give you the antiviral protection you’re seeking. Antiviral Herbs 1. Echinacea more »

  • Recipes to Make with Overripe Bananas
    by Libby Becker on March 29, 2020 at 9:22 pm

    Overripe bananas are the only past-its-prime produce to get excited about. While other overripe fruits are destined for the compost bin, overripe bananas can lead to many wondrous recipes...

  • Quick and Easy Skillet Brownie
    by Kelly Senyei on March 26, 2020 at 7:24 am

    Raid your pantry for the ultimate Quick and Easy Skillet Brownie that takes 8 minutes to prepare! No skillet? No problem! Check out these pan alternatives...

  • The Best Ingredient Substitutions
    by Libby Becker on March 23, 2020 at 7:46 am

    There’s nothing worse than being in the middle of a recipe and realizing you’re out of an ingredient. Rather than run to the store, use this guide (and chart below!) for The Best Ingredient Substitutions to save your recipe and achieve success in the kitchen...

  • Easy Homemade Bread (No Yeast)
    by Kelly Senyei on March 18, 2020 at 6:25 pm

    Ditch the yeast and the eggs for this 5-ingredient recipe for Easy Homemade Bread, including four flavor variations: plain, Everything seasoning, cinnamon-raisin and parmesan-black pepper...

  • Recipes to Make with Pantry Staples
    by Libby Becker on March 17, 2020 at 3:01 am

    Make the most of your well-stocked cupboard with 20 recipes to make with pantry staples for breakfast through dessert...

  • If the Stimulus Package Fails Independent Restaurants, It Fails America
    by Hillary Dixler Canavan on March 27, 2020 at 10:07 pm

    David L. Ryan/The Boston Globe via Getty Images Simply put, the deal isn’t good enough for small business owners or millions of service workers A $2 trillion stimulus package — “the largest of its kind in modern American history” — has just been signed into effect by President Donald Trump. The numbers are big. $377 billion in small business loans. $100 billion to hospitals. But as restaurant industry observers like my colleague Ryan Sutton comb through the details, it’s clear that the bill isn’t the bailout or disaster relief the restaurant industry — independent restaurants or their employees — were counting on to make it through this unprecedented crisis. The stimulus is meant to put cash — up to $1,200 — into Americans’ pockets, to prevent widespread economic collapse amid mass lay-offs, a volatile stock market, and a panicking population. For business owners, it offers forgivable loans to help pay rent, utilities, and mortgage interest payments, kicking the can down the road for those and other expenses until businesses can open to the public again. If they can reopen to the public again. The stimulus doesn’t do enough for the restaurant industry, and so it doesn’t do enough for the rest of America. The restaurant industry and its workers, which were uniquely vulnerable to the effects of the pandemic, are an all-too-perfect stand-in for the parts of America and its economy that politicians claim to support the most, and yet listen to the least — small businesses built on the backs of hard-working Americans. According to the Bureau of Labor Statistics, there were more than 657,000 food and drinking establishments in the U.S. in the fall of 2019, totaling 6 percent of all domestic businesses. Statistics from the National Restaurant Association suggest that the majority are what we’d consider “small business” (7 in 10 restaurants are single-unit). More than 12 million people work in restaurants, according to the BLS; industry estimates put the number even higher. Per Planet Money, 1 in 20 American workers works in food preparation and service. Restaurants are not only a cultural backbone of America’s small-town main streets and its biggest cities, they’re an economic one, as well. Estimates by the National Restaurant Association suggest the industry will sustain a $225 billion loss in 2020 — a loss in a year the organization previously expected the industry to generate some $899 billion in sales; for scale, that’s equal to roughly 4 percent of the GDP. Of nearly 1,500 respondents to a survey from the James Beard Foundation — which included chefs, restaurateurs, and beverage professionals — more than 60 percent of all respondents said that they didn’t “have enough operating capital to sustain a closure for one full month,” and had to let go of 78 percent of their hourly workers and 58 percent of their salaried employees. More than 3 million workers across various industries lost their jobs and filed for unemployment last week, with states reporting huge numbers of claims from people-facing sectors like accommodations and food service. The National Restaurant Association estimates 5 to 7 million restaurant workers could lose their jobs within the next three months. A one-time, $1,200 check for those who made under $75,000 in 2019 and unemployment insurance that is temporarily more generous — eligible workers will receive an additional $600 a week until July 31 — is meant to soften the blow. Certainly cash in hand won’t make things for these workers worse, but it’s not just that these workers are out of a job; for many, they’re out of a career. Livelihoods are at risk of collapsing, at an incomprehensible scale. For small businesses, there’s some hope to be found in the newly established loan program, but it’s not enough. The forgiveness provisions of the promised small business loans are heavily weighted toward companies that rehire staff by the end of June, a measure that sets a high bar for restaurants without cash reserves to reopen, as Sutton explains. It looks like fast-food franchise locations are allowed to apply, too, potentially crowding out small operations from accessing funds. And the loans — even loans that function more like grants — won’t change the fact that restaurants have had to operate on scant or no revenue, potentially for months. Too few restaurants have the cash reserves, especially after weeks (if not soon months) of forced dining room closures, to make fully accessing this benefit possible. Restaurant workers, like the rest of America, have faced rising costs of living when it comes to rent, slow wage growth, and uneven access to employer-provided health benefits. A check and better unemployment pay won’t change the fact workers will have ongoing expenses and uncertain job prospects, even after the pandemic subsides. For undocumented workers, it’s even worse, as the stimulus bill says it does not apply to “non-resident alien individuals,” even though undocumented restaurant workers pay taxes out of their paychecks. Restaurants and its workers have been especially devastated by the effects of social distancing, even as many continue to put their health on the line to keep working. Now, an entire network of small businesses could be crushed out of existence by a public health crisis the federal government did precious little to protect us from; millions of workers face precariousness compounded by the preexisting structures that left so many to live paycheck to paycheck in the first place. It’s in that precariousness that the restaurant industry holds a mirror up to the rest of the country, which may soon see itself reflected back. A stimulus plan that leaves them without all of the aid they need demands all of us ask: What will our main streets and cities look like without restaurants that aren’t part of enormous chains? And how will we care for the millions left without jobs because of that consolidation? What will happen if the rest of us need the same level of support? Because it’s not just that our economy won’t fully recover if we leave these small businesses and service workers holding the bag. It’s our communities, which rely on restaurants as a public theater, a backdrop and setting for life’s celebrations, on the one hand, and daily routines, on the other. It’s us. We won’t recover if they don’t.

  • Florence Pugh’s Home-Cooking Instagram Videos Are Here to Save You From Boredom
    by Nadia Chaudhury on March 27, 2020 at 9:02 pm

    Florence Pugh/Instagram The “Little Women” actor cooks meals from her LA home and answers questions from fans In times of hardship, we tend to seek comfort in life’s purest pleasures: food, sleep, and British actor Florence Pugh. Like the rest of us, the star of Midsommar and Little Women is staying home to do her part to flatten the COVID-19 curve and is channeling her anxiety into cooking. Pugh has been sharing her culinary creations (and cactus surgeries) on Instagram for a while now, amassing a fan base devoted enough for their own t-shirts. Yesterday we witnessed history, today you can buy the commemorative tee to show the world you'll never forget. Only $18 at a https://t.co/ybeMMZJd7J near you. #pughmakesmarmalade pic.twitter.com/BIWAAn8cSc— Super Yaki (@SuperYakiStuff) February 25, 2020 As Pugh noted recently, now is a particularly “weird time” and we should engage in happy activities whenever possible. And for those of us whose happy activities include “watching Florence Pugh’s Instagram stories,” we’re in luck, because she’s doubling down on turning out content from her annoyingly gorgeous LA home. Watch her make ratatouille, won’t you, and listen to her dulcet voice say “oregano” with the emphasis on the re. For your next course, curl up and watch as she makes butternut squash soup with a side of potatoes and chorizo. And then shake it off by joining her for a dance in her garage. The soothing and delightful videos, featuring a variety of angles and switching from straight-on to selfie views, showcase Pugh sharing her cooking and food philosophies: no food waste, always wash your vegetables (“Not just during corona”), how she prefers her potatoes with skin, garlic and garlic breath is great (“It’s actually more like perfume”), and how she learned to cook from her parents and television chef and cookbook author Jamie Oliver. The best part is Pugh just having fun and distracting herself by distracting us. She “boogies,” smiles, says hello and shows off her dog, she pours glasses of white wine with ice cubes, takes far-away videos because her phone is on the charger. She answers viewer questions, and more importantly, like any good food video personality, she records herself tasting her creations. Plus, she has good taste in music, recommending indie singer-songwriter Jay Som’s “Tenderness.” Her videos are visual Xanax and her dishes accessible — even if the kitchen she’s cooking in is not. You have to don’t take my word for it: take Paddington Bear’s. Oscar-nominated actor interacts with fictional bear in hat — these are our times.

  • Instacart Workers Plan Nationwide Strike to Demand COVID-19 Protections
    by Jenny G. Zhang on March 27, 2020 at 8:49 pm

    Workers for grocery delivery app Instacart plan to walk off the job on March 30. | Photo: Tada Images/Shutterstock Gig workers on the front lines of the coronavirus pandemic want hazard pay, safety gear, and extended sick pay Instacart gig workers are planning a nationwide strike on Monday, March 30 over the grocery delivery service’s response to the novel coronavirus outbreak, citing the company’s failure to implement “proper safety precautions” as requested by workers. Instead, Instacart shoppers and the Gig Workers Collective write in a Medium post published today, Instacart “has turned this pandemic into a PR campaign, portraying itself the hero of families that are sheltered-in-place, isolated, or quarantined.” The shoppers allege that the delivery app’s promise to provide 14 days of pay to “any part-time employee or full-service shopper who is diagnosed with COVID-19 or placed in mandatory isolation or quarantine, as directed by a local, state, or public health authority” rings hollow, as it has been “virtually impossible” to meet the qualifications while the U.S. has struggled with testing shortages. (An Instacart spokesperson told Eater that the company does not require a positive COVID-19 diagnosis for a shopper to qualify for the extended pay policy, emphasizing that the other possible condition of the policy is being placed under “mandatory isolation or quarantine, as directed by a local, state, or public health authority.”) The workers’ statement also notes that Instacart’s extended pay policy had been set to expire April 8, before the period that experts predict could be the peak of COVID-19 across the country. The workers write that the March 30 walkout will continue until Instacat agrees to provide the following: safety gear including hand sanitizer, disinfectants, and soap; hazard pay of an extra $5 per order, plus a default of 10 percent tip in the app; an expansion of the extended pay policy that would cover anyone who has a preexisting condition who has been advised by a doctor to self-quarantine; and an extension of the benefits window beyond April 8. Instacart, in a statement provided to Eater, said: “The health and safety of our entire community — shoppers, customers, and employees — is our first priority. Our goal is to offer a safe and flexible earnings opportunity to shoppers, while also proactively taking the appropriate precautionary measures to operate safely. We want to underscore that we absolutely respect the rights of shoppers to provide us feedback and voice their concerns. It’s a valuable way for us to continuously make improvements to the shopper experience and we’re committed to supporting this important community during this critical time.” In a blog post published on March 27, the grocery delivery service highlights updates to its health and safety measures for shoppers, including extending the sick pay policy through May 8, and offering bonuses for in-store shoppers. None of the listed updates directly address the specific demands that Instacart workers put forth in their walkout statement. “While Instacart’s corporate employees are working from home, Instacart’s [gig workers] are working on the frontlines in the capacity of first responders,” Vanessa Bain, a lead organizer of the upcoming walkout, told Motherboard, which first reported news of the strike. Instacart’s corporate employees enjoy benefits like health insurance, paid time off, and sick pay, while the gig workers whose labor is the basis of the service get none of these, Bain said. “Without [us], Instacart will grind to a halt. We deserve and demand better.” Instacart’s Gig Workers Are Planning a Massive, Nationwide Strike [Motherboard]

  • Should I Even Be Making Wine at All Right Now?
    by Brianne Day on March 27, 2020 at 8:30 pm

    Willamette Valley | Photo by George Rose/Getty Images An independent winemaker considers her options in the face of the coronavirus pandemic Brianne Day is an American winemaker working in the Willamette Valley, just south of Portland, Oregon. There, she owns and operates Day Wines, an eclectic indie label of lauded wines sourced from throughout the state of Oregon, as well as Day Camp Winery, a tasting room and winemaking facility home annually to around 10 other independent winemakers. Day Wines launched in 2012, and soon after scored a scene-making invite to RAW London, the influential international wine fair. She now makes 6,000 cases annually, with standouts including a benchmark Oregon petillant natural, “Mamacita,” as well as a five grape Willamette Valley white blend, Vin de Days, modeled on the white wines of Alsace. But since the spread of COVID-19 forced restaurants and wine bars to close and bottle shops to pivot their business models, independent winemakers like Day have been faced with a range of uncertainties covering every step of the winemaking process. The timescale of wine involves making plans in March, such as purchasing contracts with vineyards and taking sales trips, that will impact decisions in September, from how many wines to bottle to how much help to hire. Now, Day must ask herself some big questions: How can I support my staff and the farmers I depend on for grapes? How much wine should I make this year? Should I even be making wine at all? This ought to be a joyous time for Day — following a 2019 in which she broke personal sales records, in early 2020 Day received her first James Beard Award semi-finalist nomination, in the Outstanding Wine, Beer or Spirits Producer category. Instead it’s a different moment entirely. I spoke to Day from her home in Portland, Oregon. — Jordan Michelman The last few weeks have been awful. Business has ground to a complete halt. This time of year, distribution sales are the bulk of my income. I was fortunate that February was the best month of sales I’ve ever had, but the majority of that is for invoices that are still outstanding. Distributors in the wine industry pay on 30 to 60 day terms, and I don’t anticipate I’m going to receive that money soon, if ever. So many of the distribution companies I work with are small, family run operations, and I don’t know how they’re going to survive without restaurants or retail shops operating normally. Wine retail is able to do some business right now, curbside pick-up and things, but restaurants really make up the bulk of my customers. I’ve gotten emails from distributors and they aren’t feeling very optimistic right now. If the majority of restaurants reopen in two or three weeks, we might pull out of this but if it drags on for months there are many, many small makers like my winery that aren’t going to make it. So far I’ve had to lay off two of my three employees, because wine tasting rooms have had to close just like bars. There’s no point in having tasting room staff there. I’ve taken on all online sales and all of our customer service, in addition to managing the winemaking. I’ve been completely over my head. You might hear some people say things like “Oh, I’ve got all this time off now,” and it’s like — I don’t. My son Viggo is two and a half, and he’s with me 100 percent of the time right now. I’m trying to keep my son at home while I do the bookkeeping and run the entire business. I have managed to keep my assistant winemaker for now, and we’re preparing to make wine in April — I have wine in tanks and a date scheduled with the bottling truck, but I have no idea how we can manage operating the bottling truck while maintaining a six-foot distance. When you’re bottling wine you are typically right next to each other, working in the same area. Small wineries like mine that either can’t afford to pay for their own bottling equipment or don’t want to deal with really fussy machinery, can hire a bottling service to bring a whole bottling operation directly to their sites — this sanitized, perfectly functioning operation shows up with all the equipment you need to bottle wine, and then all you have to do is hook up a hose from your tanks into the truck. You load up your bottles, corks, and labels and get to work. We’re having to make all these decisions now, and they could end up being the wrong decisions. I just don’t know. The bottling company supplies just one staffer to manage the truck, and I usually hire a crew of around six more people to run the operation: to dump glass, to put bottles that are finished into cases, to send those boxes down a conveyor to waiting workers who build and wrap pallets, before handing them off to a forklift driver to stack. The operator of the truck is inside keeping an eye on things, making sure all the labels are going ons straight, and then I’ll typically bounce into the truck every 20 minutes or so to check in with him, making sure he’s got enough corks and labels and that the bottles look consistent. The truck is really loud — in order to keep over six-plus feet away from somebody I’m going to have to really shout. People are on top of each other the whole time throughout this process; I don’t know how to have someone labeling and stamping boxes and then not have someone come up next to them to grab the boxes. It’s going to end up slowing the whole thing down considerably in order to be sensitive to the six-foot rule. We’re going to need to have a plan. It’s really hard to predict what’s going to happen next harvest. I had a conversation with one of my grape growers earlier this week, because they of course are seeing all this too. The growers want to know if they should farm their entire vineyard, because farming costs are calculated per acre, and every acre costs money. If they aren’t going to be able to sell the grapes they won’t be able to farm their own vineyards. We’re trying right now to predict how soon this will be over when it comes to grapes in the fall — will there be demand for wine, or is that just stupid of us? I won’t make as many wines as I normally do this year. I just talked with my distributor in New York and they’re still doing retail sales, but so much of what’s selling right now is in the under-$25-per-bottle price range. That part of the sales market will probably rebound the quickest. By-the-glass pours and low-priced bottles are going to be so important, so maybe those should be the only wines I make. Or maybe, I should make a lot less wine overall, and focus on those that fall into a pricier bracket so I don’t miss a vintage altogether. Looking at the inventory we’ve got now, it could last a while, but I hate to miss a vintage, and I don’t want to pull out the rug from my growers either. But it’s so hard. We’re having to make all these decisions now, and they could end up being the wrong decisions. I just don’t know. It feels like the years I’ve spent building a sales market for my wines has all come undone. We’re being set back five years which is devastating for a small company like mine. I’ve lost sales trips. I’m supposed to be in the Carolinas right now, and my direct sales manager is supposed to be in Ohio right now — all canceled. This week was supposed to be the announcement for the next round of the James Beard Awards, and that’s been postponed. Believe me, I did not have high hopes for getting shortlisted, but I felt like, “Wow, finally maybe I can stop hustling so hard because of what this will mean for my reputation.” I was keeping my fingers crossed as hard as I possibly could, but obviously it’s all not happening right now. We’ve had local events canceled here in Portland, too. Nobody is scheduling anything. There are no wine promotions. I wish the government would just pull the trigger and make everyone stay put for two weeks. The sooner we can get everyone on board with being in quarantine, the sooner we can go back to normal life. But this dragging our feet, half-ass quarantine with no enforcement isn’t going to do anything. It’ll just drag on and on and on, which means the longer it drags on, the longer restaurants are out of business and venues like our tasting room are closed. The wine industry has been mostly quiet so far, but the restaurant industry has been vocal, which I appreciate. In the wine industry we can put things on hold — we can put things in barrels, wine can sit in a tank, we can wait. We aren’t hurt by this immediately like the restaurants, so my primary worry is for the health of my loved ones. My sister works in emergency medicine and I worry about her constantly. I feel like we need to buckle down and close everything for two weeks and put the health of our healthcare workers and our sick relatives ahead of everyone else. The health of my family and everybody else’s families is more important to me than how we’re going to make businesses work. We’ll make them work somehow — I can’t see how right now, but I know something will work out. Although I do have to say: I don’t know what the point is of [stimulus package] loans nobody will be able to pay back. Why aren’t those grants? Why are they lending when they need to be granting us money? I think it’s fucking bullshit. I’ve been a mortgage broker, I’ve been a locksmith, I’ve been a restaurant server and a wine director, and I know I will be able to take care of myself and my son whatever happens. It might not be in such a dreamy way as it has been for the last few years: owning my own winery and making wine. Maybe that part of my life will come to a close. I’ve had a blessed existence the last couple of years and if that’s not how it is forever, it sucks, but we’ll move on. But I won’t be okay if something happens to my sister. If wine goes out of business in America tomorrow, or goes back to the Stone Age and we’re all stuck drinking Gallo [the largest commercial winery in California] again, it’s not the end of the world. It will suck, but it’s not the end of the world.

  • Everything a Recipe Developer Uses to Organize Her Pantry, Fridge, and Freezer
    by Rebecca Firkser on March 27, 2020 at 8:29 pm

    Courtesy of Food52 One pro’s recommendations for kitchen organizational tools, from the Strategist Even if you’re the type of New Yorker who regularly cooks in your tiny apartment kitchen, it’s very possible you didn’t think much about a long-term food storage — save for a couple of washed-out takeout containers you use as Tupperware when you made too much pasta — until you were asked to stay indoors for the foreseeable future. You can of course still grocery shop, but it’s smarter to go less often by stocking up (not stockpiling — five cans of chickpeas? Sure. 50? Please don’t). The best way to socially distance is to avoid crowding commonly used spaces, like a supermarket. Preparing your kitchen to house more food for longer stretches of time requires a bit of extra pantry, fridge, and freezer organization. As someone who develops and tests recipes regularly for work, I’m typically in possession of a few more groceries than the average home cook. If I’ve learned anything, it’s that a bit of planning will turn food chaos into (only slightly overwhelming) order. Through vertically stacking, combining smaller packages of the same dry goods into large containers, and using as much freezer real estate as possible, you too can optimize kitchen storage and feel confidently supplied, not like you’re living in an apocalypse fallout shelter or the bean aisle at Whole Foods. For dry goods in the pantry Madesmart Dots Stacking Cabinet Shelf Start by making more space in your current kitchen shelving situation by embracing vertical stacking. Set up these Madesmart steps in your existing pantry for instant additional area to store canned goods, spices, and other containers. You can stack these shelves on top of each other, too, for even more space. Mepal 5-Piece Airtight Storage Set For dry goods like beans, lentils, pasta, rice, and other grains, differently sized packages can take up extra room in the panty. Same goes for baking ingredients that come in smaller quantities, like cocoa powder, baking powder and soda, and chocolate chips, as well as nuts and seeds. These can all be transferred into Mepal containers, which come in different sizes but each have the same width and length, as well as a lip around the lids, making them stackable. This means they fit nicely into my kitchen’s built-in pantry and the open shelving unit I put in for extra storage. Oxo Good Grips POP Container A few boxes of cereal, granola, or oats can be poured into one of these giant 4.4-quart Oxo containers, as can (often leaky) large bags of flours, sugar, and other large-quantity dry goods. Though they don’t stack on top of each other, the wide base helps these containers balance easily in places that weren’t necessarily designed for food storage but are often used as such, like the top of the fridge. The pop-in button on the lid also creates an airtight seal, which keeps all your dry ingredients fresh for a long time. For refrigerated goods Ball Glass Mason Jar with Lid and Band Small-batch leftovers, quick pickles, cooked grains like rice and quinoa, even your sourdough starter can be stored in these tall, wide-mouth mason jars, which seal airtight and can be neatly arranged in the fridge (or pantry). They’re ideal for keeping tender herbs fresh for longer, too: Just fill with an inch or two of water and drop in your bunches of parsley and cilantro, stem-down. Narrow jars are also the perfect vessel for regrowing scallions: Snip them an inch from the root end, place in a jar with enough water to cover the roots, and leave in a sunny windowsill. Vejibag Storage Bag To keep vegetables as fresh as possible for as long as possible, slightly dampen Vejibags and place in your greens, carrots, radishes, and celery. The higher humidity helps them stay crisp for up to two weeks (though writer Mattie Kahn told the Strategist that they kept her kale fresh for 16 days). Bee’s Wrap 3-Piece Reusable Food Storage I use Bee’s Wrap almost anywhere you’d use plastic wrap — blocks of cheese, cut fruit and vegetables, loaves of bread and baked goods. It can be washed with cool water and soap, air-dried, and stored in a pantry for about a year, then is totally compostable. (It’s been featured on the Strategist before, too.) One food safety note: Though Bee’s Wrap is washable, it can’t be sanitized and is therefore not recommended to use for raw meat, as the beeswax could spread bacteria to the next item you wrap. So for uncooked burgers, meatballs, and whole cuts of meat, the most food-safe choice is to continue using plastic wrap or containers that can be washed with very hot water and soap or run through the dishwasher. For frozen foods Safeware 8-, 16-, 32-Ounce Deli Plastic Food Containers (40 Sets) If I had to pick one container to store items in my pantry, fridge, and freezer, it would be these deli containers. They keep leftovers fresh and pantry staples organized, and the uniform mouths mean the lids fit every size container. I fill them with big batches of brothy beans and red sauce and store in the freezer indefinitely. When it comes to reheating, these containers are microwave safe, which is ideal for when I need to defrost leftover canned tomatoes quickly or don’t feel like using a bowl for my leftover stew. (Extra tip: If you’re having issues with your multi-size spice jars, transfer the goods into half-pint deli containers. Label the front side of each container with the spice name, then neatly stack them in one tall pile.) Souper Cubes Freezing Tray with Lid While larger containers are great for soups and sauces you plan to reheat all at once, Souper Cubes are an excellent choice if you want to defrost just a cup or so of chicken stock at a time for a specific recipe. It sounds sort of gimmicky, but once you start using them you’ll understand. Of course, regular ice cube trays work just the same, but it’s vaguely annoying to use a tray of half-ounce stock cubes to yield one measly cup. Rezip 4-Piece Essential Reusable Storage Bag Kit No matter what kind of food you’re looking to store – from lasagna Bolognese to veggie burgers to a loaf of bread to chopped greens – these bags are a dream. Essentially a heavy-duty silicone zip-top bag, Rezip bags come in myriad sizes — from one-gallon to the equivalent of a “snack bag” — and are totally washable. Stasher bags, which have been featured on the Strategist, are also a great choice here (I own a few myself!), but the largest bag they make is a half-gallon, so if you want something larger, go Rezip. I freeze fruit like sliced bananas and washed berries on a sheet pan first so they don’t stick together, then transfer to a Rezip bag. When it comes to storing food like lasagna or cooked burgers in these bags, it’s less messy to freeze individual servings wrapped in plastic, foil, or Bee’s Wrap before placing in a Rezip bag. The food should then be slowly defrosted in the fridge, not on the counter. Before reheating, I unwrap the individual servings and place in my usual baking dishes or skillets. For keeping it all clear and labeled One tip to keep in mind, regardless of which of these storage options you employ: Get a roll of masking tape and a Sharpie for labeling items once you’ve transferred them to containers. With clear containers, you can of course see the difference between your green lentils and brown rice, but I find it’s nice to see words to take stock of what you have before putting together a grocery list. For fridge leftovers, it’s also a good idea to mark food with the date so you remember to eat items in the order with which they’ll go bad. I sometimes have more than one batch of chicken stock in my freezer, so I’ll label those with the date prepared, just so I know to use the older one first — even though the freezer essentially halts time. Vox Media has affiliate partnerships. These do not influence editorial content, though Vox Media may earn commissions for products purchased via affiliate links. For more information, see our ethics policy.

  • How I Am Supporting My Immune System Right Now
    by Food Babe on March 11, 2020 at 5:19 pm

    This week I was supposed to be in California attending the biggest natural products show in the U.S. I prepared weeks for this show. Everything from lining up meetings, to preparing frozen meals to take with me for my daughter to eat while I was busy working and lots and lots of packing! It was … Read More The post How I Am Supporting My Immune System Right Now appeared first on Food Babe.

  • You Won’t Want to Put This Down – Feeding You Lies now in Audio & Paperback
    by Food Babe on February 19, 2020 at 3:11 pm

    I’ve been waiting months for this, and now it’s time!  My bestselling book Feeding You Lies is now available in two new versions… Paperback and Personally-narrated audiobook This book was not easy to write. But I wrote it for you. Your friends. Your children. Your family.  I hoped it would help people to stop believing … Read More The post You Won’t Want to Put This Down – Feeding You Lies now in Audio & Paperback appeared first on Food Babe.

  • Valentine Candy Showdown – What to buy and NOT to buy
    by Food Babe on February 4, 2020 at 2:30 pm

    Valentine’s Day has always been one of my favorite holidays. I love seeing all the hearts everywhere and it brings back fond memories that I cherished as a child… making cute little valentines for all my friends, and of course, all that candy! One thing I’m not looking forward to though is when my daughter … Read More The post Valentine Candy Showdown – What to buy and NOT to buy appeared first on Food Babe.

  • Scented lotions, makeup, and perfume to stop gifting immediately.
    by Food Babe on December 6, 2019 at 1:59 pm

    This time of year the malls are filled with holiday scented lotions, perfumes, foamy body washes, and glittery holiday makeup. Back in the day, I’d pick up some of these fun items as gifts for my friends – but not anymore. I’ve since learned about all the toxins in these products… Beauty products from The … Read More The post Scented lotions, makeup, and perfume to stop gifting immediately. appeared first on Food Babe.

  • 6 Reasons Why You Need To Buy This Protein Powder
    by Food Babe on December 4, 2019 at 6:01 pm

    If you like protein powder, I think you’ll love Truvani’s Plant-Based Protein powder. Here’s why: Reason #1 – “It’s Delicious” When Lisa Oidvin tried our Chocolate Plant-Based Protein Powder, here’s exactly what she said: “It’s delicious!! I’ve had the hardest time finding a protein powder that I like and that my body likes.. I can’t … Read More The post 6 Reasons Why You Need To Buy This Protein Powder appeared first on Food Babe.

  • 35 Best Pasta Recipes to Make Now
    by Heidi on March 29, 2020 at 12:00 pm

    From quick and easy pasta recipes with a basic pantry ingredients to Italian pastas that stick to tradition, this is the list of 35 pastas to make now. I may as well title this post What Should I Cook for Dinner Tonight, because guess what? The answer is this list of the best pasta recipes... continue reading... about 35 Best Pasta Recipes to Make Now The post 35 Best Pasta Recipes to Make Now appeared first on foodiecrush.

  • Friday Faves
    by Heidi on March 27, 2020 at 12:00 pm

    Hello and happy Friday. LIVE! From the FoodieCrush studios in the hills above Salt Lake City, it’s Fridaaaaaaay Faves! Can you tell I’m missing my late-night talk shows something fierce? When will the comic relief return? Soon! Because I, you, WE could use it. I mean, my husband is funny and the only guy I... continue reading... about Friday Faves The post Friday Faves appeared first on foodiecrush.

  • The BEST Easy Authentic Enchilada Sauce
    by Heidi on March 26, 2020 at 10:00 am

    This homemade red enchilada sauce is the best! It’s a mix of dried chiles plus Mexican spices for an authentic taste that’s quick and easy to make, and perfect enchilada sauce for enchiladas, chilaquiles, soups and more. I’m right there with you when it comes to that last minute rush to get dinner on the... continue reading... about The BEST Easy Authentic Enchilada Sauce The post The BEST Easy Authentic Enchilada Sauce appeared first on foodiecrush.

  • Homemade Hamburger Helper Cheeseburger Macaroni
    by Heidi on March 24, 2020 at 12:00 pm

    Call it what you want — cheeseburger macaroni, homemade Hamburger Helper™, or hamburger mac and cheese. Whatever this recipe is, forget the box and make it from scratch, because it’s delicious. Homemade Hamburger Helper Recipe I’m not embarrassed to admit it. In our first days of being married—yep, that was just a feeeewww years ago—mac... continue reading... about Homemade Hamburger Helper Cheeseburger Macaroni The post Homemade Hamburger Helper Cheeseburger Macaroni appeared first on foodiecrush.

  • Sausage and Gnocchi Soup
    by Heidi on March 23, 2020 at 5:22 pm

    This sausage and gnocchi soup serves many purposes that apply right now—it’s easy, calls for pantry staples, and who doesn’t love Italian?—but it’s so good it’s sure to become a favorite you’ll be making for years to come. Pantry staple recipes are having a renaissance and we’re stocking our pantries with all the right stuff... continue reading... about Sausage and Gnocchi Soup The post Sausage and Gnocchi Soup appeared first on foodiecrush.

  • This and That
    by Maria Lichty on March 26, 2020 at 10:00 am

    His The boys school is out until May 1st now, if not longer. We are trying to keep them busy. We have been going to the high school every morning to run the track, stairs, and do football drills. They love it! P.E. is their favorite class so far, ha! Maria’s dad has been FaceTiming… The post This and That appeared first on Two Peas & Their Pod.

  • Banana Nut Bread
    by Maria Lichty on March 25, 2020 at 10:00 am

    Banana Nut Bread-super moist banana bread made with brown butter and nuts! Use pecans or walnuts, both are fantastic in this easy quick bread recipe. Banana Nut Bread You guys know I LOVE banana bread. I have several recipes on our blog. Hello, chocolate chip banana bread, chocolate banana bread, healthy banana bread…the list goes… The post Banana Nut Bread appeared first on Two Peas & Their Pod.

  • Egg Muffins
    by Maria Lichty on March 23, 2020 at 10:00 am

    Egg Muffins are the perfect grab and go breakfast for busy mornings. They are easy to store, reheat well, and are freezer friendly! You will love these savory, protein-packed breakfast bites! Easy Egg Muffins Are you looking for an easy and healthy breakfast recipe you can enjoy on hectic weekday mornings? I have the perfect recipe… The post Egg Muffins appeared first on Two Peas & Their Pod.

  • This and That
    by Maria Lichty on March 19, 2020 at 10:00 am

    His I took the boys on a nature field trip this week. We went to the Spiral Jetty and it was so cool and the perfect activity for getting out of the house. Utah had a 5.7 earthquake yesterday morning and lots of aftershocks. We are safe, but the boys were scared for awhile. We… The post This and That appeared first on Two Peas & Their Pod.

  • Easy Recipes Using Pantry, Fridge & Freezer Staples
    by Maria Lichty on March 18, 2020 at 10:00 am

    Easy recipes for breakfast, lunch, and dinner that are made with pantry, fridge, and freezer staples. You will love these simple and delicious recipes! Today, I am sharing EASY recipes (over 60 to choose from) that can be made with ingredients you most likely have in your pantry, fridge, and freezer. If you have a… The post Easy Recipes Using Pantry, Fridge & Freezer Staples appeared first on Two Peas & Their Pod.

  • What You Can Bake with Minimal Ingredients
    by Sally on March 26, 2020 at 4:00 am

    What You Can Bake with Minimal Ingredients New on my blog today! Sometimes we're faced with a situation (or forced into a situation) where we don't have many ingredients at our disposal. But we still need to eat. And, in some cases, still want to bake a treat. Today I'm sharing exactly what you can bake when you have minimal ingredients. Thank you for spreading the baking joy with me! The post What You Can Bake with Minimal Ingredients appeared first on Sally's Baking Addiction.

  • Mini Quiche (Any Flavor!)
    by Sally on March 23, 2020 at 10:00 am

    Mini Quiche (Any Flavor!) I prepared these mini quiches before these uncertain times began earlier this month. If you have eggs, flour, and milk, consider this savory recipe that's perfect not only for breakfast, but lunch and dinner too. As a bonus, mini quiches freeze and reheat easily. Kids LOVE these because they're just the right size. And they can help cut the pie crust into mini circles. (My toddler loves doing this with my help!) Use any add-in you have on hand like cooked meat, vegetables, cheese, and more. Don't have flour? You can make these crustless, too! The post Mini Quiche (Any Flavor!) appeared first on Sally's Baking Addiction.

  • Top 10 Baking Tips
    by Sally on March 20, 2020 at 10:00 am

    Top 10 Baking Tips NEW on Sally's Baking Addiction today: My Top 10 Baking Tips with a new video tutorial and guide. The kitchen is my happy place and I know it's the same for each of you, especially during difficult, stressful, and uncertain times. If you find yourself in the kitchen more these days, these 10 KEY baking tips are crucial. Trust me, I've made all the baking mistakes so you don't have to! The post Top 10 Baking Tips appeared first on Sally's Baking Addiction.

  • Giant Cinnamon Roll Cake
    by Sally on March 18, 2020 at 4:00 am

    Giant Cinnamon Roll Cake If you find yourself (1) with a giant cinnamon roll craving, (2) bored and looking for a fun baking project, and/or (3) in need of a FUN family-friendly breakfast, brunch, or dessert-- I have just the recipe. I originally published this giant cinnamon roll cake several years ago and after making it 7,938x since then (approximation, of course), I decided to add some updates. It's even better now! Kids love helping and this is a really fun treat to serve. The updated recipe and video are on my blog today. The post Giant Cinnamon Roll Cake appeared first on Sally's Baking Addiction.

  • 36+ Fun Home Baking Projects!
    by Sally on March 16, 2020 at 4:00 am

    36+ Fun Home Baking Projects! Discover 36+ at-home baking projects and recipes on my blog today! I think we all need a list like this whether that's right now, on holiday breaks, over long weekends, during uneasy times, or whenever you have extra time at home. In this new blog post, I include easy no-chill cookie recipes, kid-friendly recipes, recipes using pantry staples, FUN and challenging recipes, homemade favorites, and joyful from-scratch recipes. Thank you for spreading the baking joy with me! The post 36+ Fun Home Baking Projects! appeared first on Sally's Baking Addiction.

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  • Water Cake: A Dairy-free, Egg-free, Magic Cake
    by Andrea on March 19, 2020 at 6:23 pm

    No milk, no butter, no eggs needed, only simple cupboard ingredients. This water cake is absolutely magic and perfect for breakfast or tea time! Difficult times call for creative measures, and among many things, this includes reinventing the way we cook and bake. Especially when you’re stuck at home. Local supermarkets have been experiencing a The post Water Cake: A Dairy-free, Egg-free, Magic Cake appeared first on The Petite Cook.

  • Maltese Almond Cookies {Gluten-free + Dairy-free}
    by Andrea on March 17, 2020 at 10:18 am

    Chewy, delicious, naturally gluten-free and dairy-free, all you need is 5 ingredients and 20 minutes to make these classic maltese almond cookies. I’ve always been a fan of Maltese cuisine, from the famous street food pastizzi, to mouthwatering timpana plates, there are amazing authentic flavors to try and taste around the island. Surprisingly, Maltese culinary The post Maltese Almond Cookies {Gluten-free + Dairy-free} appeared first on The Petite Cook.

  • 14+ Easy Recipes With Pantry Ingredients
    by Andrea on March 14, 2020 at 8:16 am

    From pizza to chocolate muffins, these healthy and easy recipes come together with simple pantry ingredients you most probably have in your kitchen already. A well-stocked cupboard or pantry makes cooking easier, especially when we’re facing difficult times. If food budget is tight, you’re planning to go to the grocery store less often, or you’re The post 14+ Easy Recipes With Pantry Ingredients appeared first on The Petite Cook.

  • Easy Banana Muffins
    by Andrea on March 11, 2020 at 10:08 am

    Ready in 20 minutes, all you need is 7 simple ingredients to make these delicious easy banana muffins –  You would never guess they’re healthy too!  How can you possibly resist a delicious freshly-baked banana muffin that’s packed with oh-so-good-for-you ingredients? Perfect for breakfast or to snack around during the day, these easy banana muffins The post Easy Banana Muffins appeared first on The Petite Cook.

  • Easy Creamy Tuna Pasta Bake
    by Andrea on March 3, 2020 at 5:02 pm

    If you’re looking for a simple, easy-to-follow creamy tuna pasta bake recipe, this is the one! Absolutely easy, cheesy and loaded with veggies! This easy creamy tuna pasta bake is a timeless dish that never seems to fall out of favour. Pasta bakes are super easy and quick to make, a lifesaver when you need The post Easy Creamy Tuna Pasta Bake appeared first on The Petite Cook.