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Aug 21, 2024 | 
fivebooks.com | Yotam Ottolenghi |Ixta Belfrage |Sami Tamimi
Yotam Ottolenghi is an Israel-born British chef and the patron of the Ottolenghi group, which started in 2002 in Notting Hill in London as a shop/bakery/restaurant and now has many restaurants. His recipes are rooted in Middle Eastern and Mediterranean cuisine but are inspired by ingredients from around the world.
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Oct 12, 2023 | 
epicurious.com | Kendra Vaculin |Zaynab Issa |Ixta Belfrage |Rachel Gurjar
1 hour 10 minutes (plus cooling) Ripe bananas can become more than just banana bread, as this simple but striking cake proves. With its plush, cardamom-scented crumb and creamy, salt-sprinkled glaze, it's an elevated spin that's equally at home for breakfast or dessert. The cake's instant popularity among BA staff is enough to tell me it will be a winner wherever this recipe finds you.
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Oct 11, 2023 | 
epicurious.com | Molly Baz |Giuliano Hazan |Ixta Belfrage |Cheryl Day
The reason this pasta dish is over-the-top fantastic is because you go a tiny final step to crisp up the cooked orecchiette before it goes swimming in its spicy sausage ragù. A few minutes, one measly extra skillet-that's all it takes. I repeat, YOUR PASTA WILL BE CRISPY. You'll use only a half pound of pasta for this dish because it's loaded with greens and sausage and burrata, but I promise it will be enough to fill four bellies. This recipe was excerpted from 'More is More' by Molly Baz.
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Sep 18, 2023 | 
epicurious.com | Shelly Westerhausen Worcel |Ixta Belfrage |James Park |Gavin Kaysen
I often turn to oatmeal for breakfast on chilly mornings, and I love to mix up my usual cinnamon flavor with a savory version now and then. This dish is packed full of vegetables thanks to the leftover Carrot-Orange-Ginger Soup and gets deep flavor from the sesame oil and green onions. Although it's not necessary, if you're wanting a heartier breakfast, serve this with a soft-boiled or fried egg. This recipe was excerpted from 'Every Season Is Soup Season' by Shelly Westerhausen Worcel.
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Sep 18, 2023 | 
epicurious.com | Pierre Thiam |Ixta Belfrage |Maunika Gowardhan |Andrea Nguyen
This dish is a conversation between two of my favorite ingredients: eggplants and peanuts. It's my version of a dish that's been stuck in my memory ever since my friend Chef Mashama Bailey prepared it at Chef Kwame Onwuachi's Family Reunion. Eggplant, when roasted to perfection, offers a soft and juicy interior that complements its charred exterior.
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Aug 15, 2023 | 
nigella.com | Red Robin Tomato |Ixta Belfrage
I should really take the salad out of this title, because, let’s be honest, we’re all here for the crumpet croutons. Once baked, their inherent holes crisp up and allow for an extra crunchy crouton experience which will leave you wondering if you’ll ever do it any other way again. Add these croutons to just about any salad in the book — they’re especially wonderful atop a salad made from leftover curried roast chicken.
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Jul 26, 2023 | 
epicurious.com | Jesse Szewczyk |Hana Asbrink |Ixta Belfrage |Shilpa Uskokovic
A good cocktail sauce recipe balances sweetness, heat, and acidity in perfect harmony. Sweetness comes in the form of ketchup, a fridge-door staple that provides the backbone of this recipe. While many versions call for chili sauce, ketchup lets you add your desired level of spice to tailor it to your exact taste.
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Mar 1, 2023 | 
penguinrandomhouse.co.za | Ixta Belfrage |Melissa Delport |Ilse van Zyl
Going meat-free has never been this easy. Check out the most yummy vegetarian dishes from cookbook authors such as Carmen Niehaus, Zola Nene and Ilse van Zyl.
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Feb 15, 2023 | 
newyorkmetropolitan.com | Ixta Belfrage
Reach for flavours from the furthest corners of the world, from Mexico to Greenwich Village, New York with this delightful and oh-so-giftable cookbooks. Mezcla: Recipes To Excite By Ixta Belfrage Mezcla: Recipes to Excite (Ten Speed Press) by Ixta Belfrage. Ten Speed Press Described as one of the best cookbooks of the year, and her first solo cookbook (Ten Speed Press) by Ixta Belfrage includes more than one 100 bold, impactful recipes inspired by Italy, Brazil, Mexico, and beyond.
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Feb 7, 2023 | 
bbc.co.uk | Ixta Belfrage |Pam Corbin |Katharine Reeve
To make the chiles rellenos, put the rice in a large mixing bowl and cover with twice the amount of lukewarm water. Leave the rice to soak uncovered at room temperature for at least 2 hours or overnight. When you are ready to cook the chiles rellenos, heat a grill to hot. Cut a slit along one side of each pepper, keeping them attached at the top and bottom. Arrange the peppers on a rack, sat over a baking tray, slit side up.
