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A sandwich layered with crispy fried eggplant, tahini, eggs, and refreshing Israeli salad.
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Chestnuts are delicious, but a major pain to roast and shell (have you ever exploded chestnuts all over your kitchen? I have). Canned (jarred more like it) chestnuts actually work better in recipes than the kind you roast and peel yourself. The texture and moisture content is more consistent. So, we suggest using canned roasted chestnuts for this recipe. You can of course roast and shell your own if you prefer.
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Although making the red bean paste might feel labor-intensive, it is worth the hassle and time. You can double or triple the red bean paste to use in other Asian desserts.
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This light, brothy chicken soup is perfect for cold season. Made with homemade chicken stock, it's cozy and comforting.
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Spring is here, daffodils and all, and I’m just thrilled about it. This winter felt especially cold and dreary, and I have a literal spring in my step now that we can go for walks again. April brings more seasonal produce to the table, including asparagus, beets and peas. You’ll find the complete list below and even more spring recipes here (use the filters to find exactly what you need!).
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