Cooking Deliciously Home
Colder weather always makes me crave spiced desserts, and this Fresh Ginger Cake is exactly that kind of treat. This cake has such bold flavor and tastes so good that my family went wild for it. It has a lot of fresh ginger, a whole quarter pound, and that makes the difference. It is irresistible and very original. You also don’t need a mixer, just two bowls, a whisk and a small saucepan.
I first ate Buckwheat Crêpes in Quebec City, Canada, and I was taken by their incredible taste. They are fabulous, but they do not photograph well. A camera sees a flat brown circle with an egg in the middle. It misses the crisp, lacy edges and the nutty flavor of the buckwheat. It also misses …
This classic grated carrot salad is one of the simplest dishes you can make, and one of the brightest. In France it’s called carottes râpées. You’ll find it in bistros, delis and lunch boxes all over the country, often served as a light first course. The recipe needs only a handful of ingredients. Freshly grated …
French Spice Bread is a type of gingerbread, but it’s not the crunchy cookie kind. American spice cakes are often buttery and moist. True pain d’épices is pain, or bread, and its texture is both chewy and dense. It’s a dark, cozy loaf full of warm spices.
This bread has been a French favorite for centuries. You’ll find it at Christmas markets all over France, sometimes shaped into little hearts. Dijon is famous for its mustard, but it’s just as well known for its spice bread. One more nice thing about this loaf is that it tastes even better the next day, as the spices have time to settle in. It keeps well for up to one week and can be frozen for up to two months, so it’s great for baking ahead or giving as a gift.
Golden, crunchy crispy smashed potatoes with soft, creamy centers. A pinch of baking soda is the secret to the extra-crispy crust.
Celery root and leek soup is a delicious twist on the classic potato leek soup. Celery root is one of those vegetables we often overlook because we’re not quite sure what to do with it. But don’t let its knobby appearance fool you! It has a mild, earthy flavor that pairs beautifully with the natural sweetness of leeks.
What makes this soup special is how well the flavors come together. White miso adds a lovely umami depth, while a little lemon juice brightens the soup and brings the flavors to life. Fresh herbs add a touch of freshness, and Pecorino Romano gives it a savory finish. The result is a smooth, flavorful soup that lets these simple ingredients shine.
Japanese Milk Bread has officially become my favorite yeast bread!
If you’ve never tried it, you’re in for a treat. It’s incredibly soft, fluffy, and light, with a slightly sweet, milky flavor.
It is delicious all by itself, but it’s also perfect for toast, or simply warm with a little butter. Honestly, it’s hard to resist!
Homemade Chicken Pâté from Leftover Chicken is one of my favorite ways to be resourceful in the kitchen. I like finding simple ways to make healthier alternatives to deli meats. Homemade pâté is always on my list. It feels like a little splurge and one of those foods that makes a meal feel special.
