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Articles by Leili Ansari
Breakfast of Kings: Hash Browns with Gravy and Fried Egg
Perfect for weekends, this dish combines crispy shredded potatoes with rich, homemade gravy and a perfectly fried egg. Good morning. To me, hash browns will always remind me of McDonald’s. Back then, I knew it was going to be a special day if I woke up early enough to grab a breakfast sandwich, orange juice, and a hash brown from the double golden arches. Now, my relationship with fast food is very different. I like my potatoes and hash browns a little more rustic.
Favorite Breakfast Spots in London
Check out a few favorite cafes and breakfast spots in London, after all, breakfast is the most important meal of the day. I have to say, London’s food scene was a pleasant surprise. Maybe it’s because I was expecting meat pies or bangers and mash to be the gastronomic highlight, but I was blown away by the variety and quality of food on every street corner and down every cobblestoned alleyway.
Summer Zucchini Salad
Cool Recipes for the Hottest Days, Featured, Side Dishes June 17, 2018 by Leili Ansari 0 This summer zucchini salad with plums is a lazy-man’s salad, but in the best way possible. Throw it together, take it to a potluck or picnic and enjoy! If I can put something off, I will. I’ll only do laundry when the only clean clothes I have left are sweat pants and the winnie the pooh pajamas I’ve had since I was eight.
Ricotta Cavatelli with Pea Sprout Hazelnut Pesto
This Ricotta Cavatelli with Pea Sprout Hazelnut Pesto offers a flavorful blend of traditional Italian cuisine with a slight twist, marrying the tenderness of cavatelli with a pesto rich in the fresh flavors of spring and summer. Originating from the Basilicata, also known as Lucania, in the southern region of Italy, ricotta cavatelli is a pasta with a deep cultural resonance. Unlike its cousin gnocchi, which is made with potato, cavatelli is traditionally made with ricotta and whole milk.
Dark Chocolate-Filled Mocha Cupcakes
These bad boys are especially fun to make. Not only are the cupcakes themselves super easy to whip together, but the filling is deliciously dark and the buttercream tastes like like rich, creamy coffee ice cream. You may find yourself eating it with a spoon before it even gets the chance to sit atop a cupcake. And that’s quite alright. If your buttercream fails you, either by being too warm or separating into a curdled looking butter soup, read up on my tips here.
Homemade Pita Chips for Game Day
Alright guys. We’re a week away from the Super Bowl. I am a huge snack lover. So if you invite me over for a football game and you promise me beer and some snacks, then I will become a fan of whatever the hell you want. And I will definitely make you some of these bad boys. These chips are made completely from scratch, but you can also use the chip recipe below with store-bought pita bread.
Cider and Sage Dinner Rolls
Click to email this to a friend (Opens in new window) Click to print (Opens in new window) Click to share on Tumblr (Opens in new window) Click to share on Google+ (Opens in new window) Click to share on LinkedIn (Opens in new window) Click to share on Pinterest (Opens in new window) Click to share on Twitter (Opens in new window) Click to share on Facebook (Opens in new window) This recipe from Honest Cooking was republished with permission.
Chocolate-Espresso Skillet Banana Bread
Preheat the oven to 350F and generously grease a 9” cast iron pan. Melt the chocolate either in a double boiler or the microwave in short increments, then set aside to cool to room temperature. If your bananas aren’t at the brown and speckled stage yet, pop em’ in the oven for 20-30 minutes, or until browned and soft. Let cool a little before mashing them so you don’t burn yourself – to mash them, I sliced each banana lengthwise and let the peel just slide right off.
Guacamole and Gouda Grilled Cheese Sandwich
Love when a simple, basic meal can be tweaked to make a whole new delicious something? This grilled cheese sandwich is one of them. I’ve loved avocado as much as I love Earl Grey. I’m not sure how it happened, but one day I had the ingredients for guacamole but decided not to make it. Instead, the ingredients went into a grilled gouda cheese sandwich. Things have never been the same since, and I am a better woman for it. P.S. If you like cilantro, go for it.
Leek and Curry Potato Soup
Let’s talk winter food. I haven’t tried a new soup recipe for a while and now that there’s finally snow on the ground, I think we’re all ready for a steaming bowl of something hearty. Without compromising your new to-do list for the start of this year, I present you this curry potato leek soup. This delicious soup is a little bit of everything – it’s a little spicy, hearty, flavor-packed, gluten free, and vegan. It’s incredibly easy to make and requires very few ingredients.
Sage and Cider Bread Rolls
We love when sweet and savory worlds collide. Like with these rolls. When I got the idea for these rolls, I was imagining a plain, fluffy dinner roll with hints of apple cider and soft, subtle sage. The sweet and savory flavors, my god! In my imagination, it was heaven. These rolls don’t taste like apple cider; there is nothing sweet about them. If you wanted to be nice you could say the cider adds a certain “je ne sais quoi”.
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