Natasha's Kitchen

Make Dough: In the bowl of a stand mixer (or in a large mixing bowl using a wooden spoon), combine the ricotta, eggs, parmesan, salt, pepper, and nutmeg. Stir until well combined. Add the flour, 1/2 cup at a time, stirring between each addition just until incorporated. Add the last half a cup sparingly (depending on the moisture content of your ricotta, you may need more or less). The dough should be soft and sticky but not wet.

Mix – Preheat the oven to 450°F with a rack in the center. Mix sugar and salt together. Pour 1/2 cup of sugar mixture on a clean, flat surface, such as a large wooden cutting board. Roll – Unfold one Puff pastry sheet onto the sugared surface and spread 1/4 cup sugar over the top. With a rolling pin, roll the pastry sheet to about a 13" square, pressing the sugar into the dough. Fold 2 opposite sides into the center. Fold again and close like a book (you should have 8 layers total).

Roast – Preheat the oven to 400Ā°F. Arrange the cut tomatoes, onions, and garlic cloves cut side up in a single layer on a rimmed baking sheet, and then drizzle with the oil and season with Ā½ teaspoon of the salt and the pepper. Roast for 45 to 50 minutes, until the edges of the tomatoes and onions begin to brown. Set aside to cool for 10 minutes. Blend – In a blender or food processor, add half of the tomato mixture with 1 cup of the broth and 2 tablespoons of the basil.

What is Natasha’s Kitchen Cooking Challenge? Natasha’s Kitchen Cooking Challenge is a monthly event where I invite you to make a featured recipe, share your photo, and connect with fellow home cooks. It’s all about learning, having fun, and trying something new in the kitchen! How does the challenge work? Every month on the 1st, I post a new challenge recipe. To enter, make that recipe and upload your photo through our Gleam.io entry form on natashaskitchen.com. How do I enter? 1.

As we have cooked our way through another year, I love to look back and see which recipes were the favorites. This past year marked our blog’s 15th anniversary, and it sure has been a delicious year of cooking and baking. I now have around 1300 recipes on the blog and shared plenty of new recipes this year. These were the Top 20 most loved Recipes of 2024. This post may contain affiliate links. Read my disclosure policy.

Line a baking sheet with parchment paper. Pit the dates and open them so the sticky centers are facing up. Arrange the dates side by side on the parchment paper to form a rough rectangle shape. Cover with a second sheet of parchment paper and use a rolling pin or the back of a cup to press the dates into an even layer, ensuring all spaces are filled. Remove the top layer of parchment paper and spread the peanut butter evenly over the dates. An offset spatula is helpful for achieving an even layer.

Place the potatoes in a large saucepan and cover them with 2 inches of water. Bring to a boil, then reduce the heat to a low boil and cook for 15-25 minutes (depending on their size), until the potatoes are easy to pierce with a fork. Drain and set aside, uncovered, to cool for 30 minutes.* Heat 1 Tbsp olive oil in a large skillet over medium heat. Add the bacon and sauté until crisp and browned, about 8-10 minutes, stirring occasionally.

Make the tzatziki sauce then slice and chop the rest of your bowl veggies and toppings. Marinate the Chicken – In a large zip-top bag, combine the chicken cutlets with olive oil, oregano, salt, pepper, and garlic powder. Seal the bag and toss until the chicken is evenly coated with the seasonings. Cook the Greek Chicken – Preheat the grill or skillet to medium heat.

In a large bowl, whisk together water, buttermilk, sourdough starter (or discard), egg, oil, sugar, yeast, and salt until combined. Add flour 1 cup at a time, whisking to incorporate with each addition before adding more. Continue whisking until the batter is smooth and cake-batter consistency. Cover the bowl with plastic wrap and let the batter rise at room temperature for 1 ½ to 2 hours or in a warm place (about 100°F) for 1 hour.

Roll the Dough – Line a 13×18-inch rimmed baking sheet with parchment paper. Roll out the pizza dough on a lightly floured surface into a rectangle about 10×14 inches with a long end facing you. Add Toppings – In a small bowl, combine olive oil, garlic, and parsley. Brush the mixture onto the dough, leaving a 1-inch border around three edges and a 2-inch border on the long side furthest away from you (this will help seal the dough later).