I absolutely adore these. They’re pretty simple to make and you can use real lump crab, canned crab or surimi (krabstick) to make them. Personally I usually use surimi because it’s cheap and easy. These can be eaten plain but they also go well with a variety of dipping sauces and you can make them ahead of time and freeze them for an easy lunch or dinner.
I had these great rolls in Denmark last year and I was yearned to eat them again. They’re fairly simple to make and they combine the great taste of sunflower seeds and grated carrots which isn’t something I would have thought to do on my own. They’re a nice hearty roll that could easily be a breakfast or a meal with a soup or salad as a side. Though I would suggest mixing the seeds and carrots in to the dough in a bowl as it gets quite sticky otherwise.
This is one of those recipes that doesn’t seem like much but it takes mushrooms from a bland, boring food to the perfect topping for almost anything. I used this ragu smothered over the tops of popovers but it’d be great on polenta, over rice, and even as a pasta sauce.
I made a turnip gratin previously but I wasn’t in love with it but I think I’ve cracked the code this time. This potato gratin is so good it’s hard to stop eating! Layering the cheese and milk mixture is the most important part but also don’t cheap out and use poor quality cheese because the minimal nature of the ingredients means that basically there’s no where for flavors to hide.
These are like naan on steroids. They’re very unassuming but they were super quick to make and absolutely delicious. I didn’t do a great job at pan frying but they still were crispy and crunchy and completely satisfying. I made the dough the night before and then fried them up in the morning so that’s an option if you’re a little low on time or you like to last minute cook in the morning.
These are a total hit, I would absolutely suggest that if you would like to eat bread and potatoes at the same time that you do it in knish form. The dough for these is VERY forgiving and the filling is hearty and homey at the same time so these would be great next to a bowl of soup or a salad to make a full meal.
A basic staple of cooking re-fried beans. I hemmed and hawed if I wanted to post this recipe because it’s so basic and also because I used to buy re-fried bean (gasp!) instead of making them but since moving to Estonia that is no longer an option so now I make my own. They’re super easy to make and delicious so if you don’t have access to canned ones, give it a go.
Unlike my other pretzel recipes for softer type pretzels, these come out with the hard tack shell of the outside and the just soft inside like you’d see in a pub. They’re perfect for dipping, game night, or serving as a fun side with a thick soup.
Super easy and basic cheese sauce that produces a really delicious and non-Velveeta semi-liquid for all your cheese sauce purposes. Good for casseroles, vegetables, mac and cheese, and even my preferred usage: nachos!
An easy and lightly sweet side dish if you want to make sweet potatoes just a little more fun. You can see in the picture I really got the edges a bit too dark but actually they still tasted really good like that. Just be more observant and you should be fine.