This is one of the best mac and cheese recipes, and it doesn’t even call for cheese! Instead, it uses a simple combination of bright ingredients, creating a rich and creamy dish that is tangy and delicious. Don’t get us wrong, this is not going to fool anyone into thinking they are eating cheese, but it is incredibly flavorful even without the dairy. Plus the cheese sauce is easy to make as everything is mixed in one pan. Gently sautéed garlic is stirred with aromatic spices and bold savory ingredients, making this as irresistible as traditional mac and cheese, yet light, healthy, and satisfying.
Sometimes recipes don’t turn out the way you expect. Our original plan was to have a red velvet cake ready to post today, but it turned out to be somewhat of a disaster. We tried replacing the artificial red food dye with puréed beets, but the result was a soggy, tasteless mess. While we continue searching for other natural alternatives, we have decided to instead share one of our all-time favorite desserts: a rich, gooey, chocolatey treat that is decadently delicious, with no beets in sight. Allow us to introduce you to chocolate peanut butter brownie cups.
There are a variety of recipes for deviled eggs to choose from, but the one we are sharing today is a classic from the definitive American cookbook, The Joy of Cooking. This dish has seen countless variations over the years since its humble beginnings in ancient Rome, and now just about every country has its own take on this festive appetizer. You can find the most plain recipes with two or three ingredients as well as modern versions using eclectic flavors like wasabi and pickles. Our deviled eggs use just a few basic ingredients: the golden yolks are combined with fresh parsley and chives, gently blended with tangy dijon mustard, minced shallots, and a spoonful of smooth mayonnaise, then mixed together into an elegantly creamy filling seasoned with a splash of white wine vine vinegar, Worcestershire sauce, and a pinch of cayenne giving these wicked hors d’oeuvres a devilishly irresistible bite.
Muhammara is a delicious Middle Eastern dip similar to hummus and baba ganoush that will make a perfect addition to your next appetizer platter. Originally from Aleppo, Syria, this somewhat unknown dish is popular in Levantine and Turkish cuisine. We first discovered this tangy spread at Carousel, a local Lebanese restaurant, and immediately fell in love with its smooth, creamy texture and sharp, smoky flavor. We were excited to find an authentic recipe and thrilled when we discovered how easy it was to make this at home. This ancient tradition mixes roasted red peppers with fresh cloves of chopped garlic, toasted walnuts, and a splash of lemon, which is blended with crispy bread crumbs, and seasoned with cumin and red pepper flakes for a hint of heat. This lively mix of flavors is balanced with pomegranate molasses, a thick, tart sauce made from concentrated pomegranate juice which is common in Middle Eastern cooking, that adds a slight sweetness, a zesty pep, and a stunning rusty-red color.
If you have ever had the pleasure of trying a true Belgian waffle, then you know that they are entirely different from the ones in the United States. Three years ago around the holidays, we were visiting our family who live in Amsterdam, and we took a three day side trip to Belgium, wandering the fairytale streets of Bruges, climbing spiral staircases in old medieval castles in Ghent, and roaming around a Christmas market in Antwerp sampling freshly made hot chocolate and of course the waffles that the country is so famous for. We tried several kinds during our short trip, and surprisingly, the best ones were at the train station on our way back to Holland. We knew they were going to be good when the baker asked us if we could wait five minutes while he made a fresh batch so we could enjoy them hot from the iron. Trying these authentic Belgian waffles was an experience that we will always remember. They were nothing like the waffles that we grew up eating for breakfast, as these didn’t come with any toppings or condiments. They had a sweet and crispy glazed exterior covered in a crust of glistening sugar like the best creme brulee, and a soft, sweet and buttery, chewy inside with pockets of molten sugar throughout. We thought that we would never be able to replicate the complex texture and unique sweetness of that incredible delight, but this recipe we discovered perfectly captures the authentic flavors of Belgium that we remember from that glorious day.