Members of The Daily Meal's editorial staff each list the five best things they've eaten all year.
A lobstre roll from Red's in Wiscasset, ME,
During the course of 2010 we've all had the opportunity to eat a lot of good food. And not just in restaurants, but at farmers' markets, in cars, and even on the side of the road. Musing over it all and narrowing things down to the absolute best was difficult, but after much deliberation, each member of The Daily Meal's editorial team named their five favorite picks for the year.
- Lunch of potted shrimp, West Mersea native oysters, Cornish slip soles with soft herring roe, at J. Sheekey in London (photo courtesy, Flickr/Kake Pugh).
- Gratin of cardoons from the garden in a fonduta of Beaufort cheese and crème fraîche, with white truffles very generously shaved on top, cooked by Jonathan Waxman and Jimmy Bradley at our friend Craig's house, Menthon-Saint-Bernard (Lake Annecy) in France.
- Grilled confit pig's ear with black-eyed peas at Hotel Empordà in Figueres, Spain.
- The Piggie burger with pulled pork and jalapeño mayonnaise at DBGB in New York City.
- Fried okra and Serrano chiles with homemade chorizo and homemade requesón on non-homemade flour tortillas at my house in Riverside, Connecticut.
- Wave Hill Bread, hot out of the oven, in the car with two drooling labs (yes, all three of us ate some!) in the dead of winter. Even better dipped in some full-flavored olive oil and a couple of flakes of Maldon salt.
- An amazing dinner of grilled fresh harpooned swordfish, fresh steamed corn from Walker's, and a salad of home grown herbs and lettuces I made this summer in Rhode Island.
- Peaches from the North Berkeley Farmers Market in mid-September paired with Ici's rum cinnamon candied almond ice cream (photo courtesy, Flickr/I Nancy)
- GROM's dark hot chocolate. Oh wow...
- Home Restaurant's short ribs...and onion rings.
A five-best list for dishes not including New York City:
- A lobster roll at Red's in Wiscasset, ME, as part of a lobster roll quest (photo courtesy, Arthur Bovino).
- A White House Special waiting for me in Atlantic City to kick off a friend's bachelor party.
- Pork belly and pig's ear with melon at Lola in Cleveland.
- Fajitas at Lupe Tortilla in Houston.
- In-N-Out burger, animal-style in L.A.
- Dinner at Cal Pep in Barcelona. No menus, bar seating only, they asked: "meat, seafood, or vegetable?" I said, "all of the above." It was like a multi-course culinary roller coaster.
- Sizzling Beef Fajitas at Lupe Tortilla in Houston. Going to Lupe's for fajitas has been a 23-year tradition in my family.
- Chicken Biscuit from Pies 'n' Thighs in Brooklyn. Biscuit. Fried Chicken. Hot Sauce. Butter.
- The Best Chocolate Cake in the World (photo courtesy, Arthur Bovino).
- Fried Oyster Roll at Pearl Oyster Bar in New York. A new discovery at my favorite restaurant in the city.
- A lobster Fra Diablo that I made with my dad this summer using one of his homegrown jalapeños that was insanely hot.
- The rib eye for two special at Locanda Verde.
- Gariguette strawberries in France: Sweet, slender and unlike anything I've had in the US. I ate them on the beach in Biarritz while drinking wine and eating the cheese below—a great day (photo courtesy, Flickr/Blue Celt).
- Ossau Iraty, a cheese made in the French Basque region that just doesn't taste the same when imported to America.
- Fried Chicken at Coop's Place in New Orleans; it comes with a fantastic side of rabbit and sausage jambalaya and is open late night.
- The Lamb Burger at The Breslin.
- Brussels sprouts salad at Traif (photo courtesy, Arthur Bovino).
- Bottega's ricotta gnocchi.
- Tonkatsu at Maisen.
- Huevos Rancheros, “Christmas Style” at The Plaza Café in Santa Fe.
- The oyster and bacon sandwich at Cochon in New Orleans. The oyster pan roast was a close second. I was lucky to get there before the oil spill.
- Torrisi. The prix fixe dinner (starting with the fresh warm mozzarella with garlic bread and then moving into a parade of reinvented New York-Italian classics) has truly been a life-changing experience for me.
- Pluma de Porc at Le Comptoir in Paris. You should have seen their faces when I went for my third order.
- Eataly. One time that stands out above the rest. I was showing the place to a friend, we started with the tomato focaccia at the bakery, then some prime rib from the Rosticceria, we stopped by and saw Dave Pasternack for some salmon roe crostini, and then moved into Manzo, where Mike Toscano was working on a new whole baby pig dish that he served to us.
- Margherita pizza by South Brooklyn Pizza in Manhattan. Giuseppe is the definition of what a great New York pizzaiolo should be (photo courtesy, Arthur Bovino).
Food Phobias: How to Make Peace With Beets
In the sixth month of my pregnancy and approximately the fifth month of not being able to keep my eyes open for more than an hour at a time, I dragged myself to the doctor's office to get tested for anemia. Sure enough, our blessed daughter appears to be hogging all of my red blood cells, no doubt practicing for the day when she will take command of everything else in our lives. Fortunately, the anemia can be alleviated with the help of iron supplements and a diet of iron-rich foods. Unfortunately, that means learning to eat beets.
The problem with beets, as half the world knows, is that they taste like dirt. (The other half—beet-lovers—prefers the euphemism "earthy," but they're not fooling anyone.) As food dislikes go, beets are a popular one. Australians apparently like the vegetable so much that they eat their burgers with a thick slice of beet on top. But in the U.S., it's hard to find people who grew up liking beets. Far more common are tales of negative childhood experiences with canned beets, gritty magenta slabs that contaminated everything else on the plate.
Even the foodies on Chowhound have at least a half dozen threads devoted to overcoming beet antipathy. (My favorite description: "They taste like basement.") And beet-haters were heartened to learn in November 2008 that the incoming president was one of us. "I always avoid eating them," Barack Obama told the Associated Press shortly after his election. Sure enough, beets are nowhere to be found in the White House vegetable garden.
The Ten Best Things To Eat In LA Right Now
Sometimes the simplest thing on the menu is the one you keep going back for. Il Covo's previous chef, Roberto Maggioni, let the bright briny flavors of fresh white anchovies shine without needless augmentation, instead placing them unadorned on a pinwheel of roasted yellow and red peppers. The sweetness of the peppers lends the perfect balance to the sparkling acidity and rich oils of the fish - nothing more is required. Here's to hoping the new chef agrees.
I'm usually very skeptical of upmarket presentations of downmarket dishes. There are way too many Kobe beef hot dogs, ridiculous Wagyu burgers with white truffles, and order-it-and-be-forever-shamed cheesesteaks in existence for my liking, and at first glance Playa's filet mignon tamale sounds like it might deserve equal disdain. But it definitely does not. The beef is good, but the real star is the tamale itself, filled with an incredibly earthy masa and rich mushroom duxelle. The smokiness and mild heat of the chipotle bearnaise adds the kick. You won't find find this at your local taco stand but you'll wish you could.
8. Umami Burger's Hatch Burger
Umami Burger has expanded. A lot. And quickly. And now Umami lord Adam Fleischman has opened Umamicatessen, a megaplex downtown hosting 5 restaurants in one. The hubris! some say. He's doomed to fail! He's the Icarus of burgers! Maybe so, but I couldn't care less as long as I can still order and way-too-quickly throw down the glorious Hatch burger, a green chili-and-liquid-cheese bomb of meaty flavor. One of the less obvious secrets of Umami's success is their mastery of ratio: Fleischman and team have perfected the amount of beef to bun, and present it in a way that you can actually pick up and hold it and take a bite without it all falling apart, the way a burger should be eaten. If you find yourself reaching for a fork at your favorite burger joint, it's time to reassess.
7. Ray's and Stark Bar's Hamachi Sashimi
I really wish I could just call it Ray's and not the cumbersome Ray's and Stark Bar. They're really separate entities - the restaurant resides in a bright, airy glass-walled room in LACMA's piazza, while the open-air bar lies adjacent.There is Ray's, and there is Stark Bar. Set them free.
But I digress. Ray's is the perfect restaurant for LACMA, utilizing a modern approach that celebrates L.A. by combining its many disparate elements into an artistic whole. Also, the food is really good. Chef Kris Morningstar's presentation of the ubiquitous hamachi (aka Yellowtail, aka Japanese Amberjack) elevates a standard-issue sashimi offering with the inclusion of tangerines, cilantro, and aji amarillo, a peruvian chili pepper. What could be a better nod to L.A.'s culinary history than pairing Japanese and Peruvian flavors?
6. Drago Centro's Langoustine Carpaccio
The best dishes often begin as a surprise and end feeling as if they were inevitable - how could this NOT have always existed? Celestino Drago did not invent langoustine carpaccio (was it Robuchon? probably not), but when you eat his version, it seems that way: chilled, almost translucent sweet langoustines, pressed thin into a perfect square, dressed barely with whatever is in market at the time. The shellfish doesn't need and doesn't get much - Drago is a chef that recognizes a powerful flavor and does as much as possible to get out of its way.
5. Osteria Mamma's Pappardelle al Fumo
I'm not really sure why anyone would go to La Buca now that Mamma Loredana and her son Filippo are long gone and have their own restaurant right down the street. I guess it's good, because that means an easier path for me to Mamma's fantastic hand-made pastas, the best pastas in L.A. The Pappardelle al Fumo may very well be the best of the best, with the smoke-friendly scamorza melting into the chunky pancetta over a bed of perfectly al dente noodles. It may be even be better heated up the next day.
4. Pizzeria Mozza's Bianca Pizza
I love a white pie. Growing up outside of Philadelphia, the best white pie around was (and probably still is) at Tacconelli's, a brick-oven legend located in Fishtown. You knew Tacconelli's was good because you were willing to go to Fishtown for it. Want beer with your pizza? Feel free to bring it with you. I'm still thinking about their white pie, a simple crispy thin crust topped with mozzarella and plenty of garlic.
The white pie at Pizzeria Mozza dresses things up a bit with four cheeses, including sottocenere, a truffly (is that a word? it should be) Venetian cheese that's starting to appear everywhere, and I'm definitely not complaining. Fried sage is laid on top to provide a sharp textural contrast and some needed saltiness. It's the best pie out of many great contenders. Don't have it delivered because it won't be the same - avoid the wait by claiming a seat at the bar and eating the entire thing as soon as it comes out. Shouldn't be too hard.
3. Sanamluang Cafe's Pad Kee Mow
Sanamluang Cafe has a sign that reads "Best Noodles in Town", and it's hard to disagree with that after you've had their Pad See Ew, flat rice noodles with egg, soy sauce and Chinese broccoli, or even better, their Pad Kee Mow, spicy flat noodles with refreshing mint and pungent green chili. It's criminal how cheap it is - the Pad Kee Mow with pork will run you all of $6.25 - $7.25 if you want to live like a Rockefeller and have it with shrimp - and you'll drive away thinking you just committed robbery eating that well for so little.
2. The Bazaar's Jicama-Wrapped Guacamole
I was so averse to subjecting myself to an SBE-fueled experience that I avoided The Bazaar for nearly three years. I wish I hadn't. Yes, the crowd can be grating, but they'd honestly have to pelt me with full, leaking cans of Axe body spray to get me to even consider staying away now that I've had Jose Andres' food, my favorite example being his perfectly seasoned guacamole with corn chip fragments, housed in a crisp, refreshing Jicama wonton. It's everything you love about chips and guacamole with none of the watching-the-game-on-the-couch heaviness - I've never seen Jicama used to such great effect.
1. Son of a Gun's Smoked Steelhead Roe, Maple Cream, and Pumpernickel
Our Best Bites of 2014
As 2014 draws to a close, we've been reflecting on the meals that stood out most—the bites that we just can't stop thinking about.
Ed Levine's Best Bite: A Hot Dog in Paris
Everyone knows that the best hot dogs in the world are found in Paris. That couldn't be, you're thinking. Croissants, oui, but of course, but hot dogs, non, it is not possible. Well, maybe the first sentence is a bit of hyperbole, but I will tell you that the best bite of food I ate this year was the hot dog at Frenchie To Go.
And I know from hot dogs. My hot dog-eating exploits started when I was five and my parents would take the four Levine boys to the Nathan's in Oceanside, Long Island. Formerly the Roadside Rest, it was the second Nathan's, the first being the iconic spot on the boardwalk in Coney Island. The Oceanside had a separate line for every kind of food they sold. I drove my parents (and my brothers) crazy because I would spend the two dollars they gave each of us a little at a time, sometimes waiting on four or five lines in total to get hot dogs, french fries, a lobster roll, a burger, or the strange foodstuff known as the chow mein sandwich, which was just that, chow mein on a bun. But I would really drive everyone up a wall by hitting the hot dog line twice, once in the beginning of what could loosely be called a meal and once in the end. But I wanted to start and finish my meal with my favorite item, a Nathan's hot dog with mustard and sauerkraut.
Those original Nathan's hot dogs were plump, all-beef kosher-style wieners with a natural casing that gave them an incredible snap. I liked the snap as much as the taste.
Though I have searched America for a hot dog as good as the ones I remembered at that Nathan's in Oceanside, my search didn't end until more than a half-century later at Frenchie To Go, the tiny take-out spot on the Rue du Nil, what might be Paris' hippest little food street. On it you'll find the Frenchie bistro, the Frenchie wine bar, and a great coffee shop that also sells really good chocolates.
I actually didn't hit Frenchie To Go for the hot dogs. I came for the pastrami sandwich, but the completist in me took over, and I ordered just about everything on the menu except the lobster roll (too expensive) and pulled pork sandwich (even I have limits). The woman at the counter seemed a little dazed when this American dude who had come with his wife at 3:30 (when the place was virtually empty) ordered a hot dog, a pastrami sandwich, a breakfast sandwich, french fries, a sticky bun, a chocolate pot de creme topped by a slick of olive oil and more than a little coarse sea salt, and two housemade lemon ginger soft drinks.
The hot dog in its brioche bun is a work of art, maybe not deserving a place in the permanent spot in the Louvre, but worthy of a gallery showing on the Left Bank for sure. I took a bite. The memory of Nathan's flooded back to me. It had that snap, the grind gave it a perfect, just chewy enough texture, it had been properly smoked, and the garlic and salt that seasoned the hot dog were perfectly proportioned. And it even had a surprise, an innovation that US hot dog sellers should take note of: the housemade sauerkraut, redolent of juniper, was beneath the hot dog, nestled in the depths of the brioche bun. It was the hot dog equivalent of finding the surprise gift in the old boxes of Cracker Jacks. (For those keeping score, the fries were also great, though, alas, the pastrami sandwich was a bit of a letdown.)
So the next time you find yourself in Paris, by all means enjoy the baguettes, the croissants, the chocolates, the caramels, and the Berthillion ice cream at the source on the Ile de Saint Louis. Make sure you eat most if not all of your meals at the plethora of unpretentious and relatively inexpensive bistros that have open recently. But leave room for a hot dog and fries at Frenchie to Go. And when your friends, like mine, ask you what the best thing you ate in Paris, shock the hell out of them when you tell them it was the hot dog.
J. Kenji López-Alt's Best Bite
It started with eating my way through Istanbul, moved on to ticking off my New York bucket list, continued with an amazing cross-country road trip, and has concluded with all the great stuff I've been discovering in my new home in San Francisco (not to mention all of the recipes I've worked on). Yeah, I'd say it's been a fantastic year for me foodwise. Man, I'm making myself jealous here.
Oh, and lest I forget, there was that 2 1/2 month journey through Southeast Asia my wife Adri and I have been planning for the last five years, which is where all the truly mindblowing eating occurred. It's taken a Herculean effort to narrow down the field into a single best bite. The khao soi or larb in Chiang Mai? The fried century eggs in Bangkok? Maybe the simple soft eggs and kaya toast in Singapore or the dozens of Muslim-influenced dishes in Xi'an?
When it comes down to it, I picked the one dish that not only was in the upper echelons of the most delicious things I've ever eaten, but also holds a special place in my life. Mapo tofu—the Sichuan classic of soft tofu flavored with ground beef, mouth-numbing Sichuan peppercorns, and fermented chili bean paste—has been my favorite food for as long as I can remember. It was my favorite when I grew up eating my mom's sweet and sloppy Japanese-inflected version with no chilies to speak of. It was my favorite when I learned how to make it the real way from a Sichuanese chef in Boston.
It's no small surprise that I was insanely excited when I finally got the chance to taste it not only in its original city, but in the very restaurant that was built on the reputation and recipe of Grandma Chen, the woman who actually invented the dish as a simple supper for travelers. The version at Chen Restaurant in Chengdu comes served in a screaming-hot cast iron bowl that bubbles fiercely as it's placed on the table. Tender cubes of silken tofu laced with ground beef under a layer of chili oil, fragrant with toasted Sichuan peppercorn and fermented horse beans. It doesn't have the blast of chili heat you might expect from looking at it. Rather, it has a more subtle, layered heat with chilies that come through alternately as sweet and hot with the rich, almost raisin-like flavor of dried fruit.
It's been months since I've left Sichuan, but I still wake up in the middle of the night from dreams of hot, mouth-numbing, chili induced sweats. This is a good thing.
Max Falkowitz's Best Bite: Spicy Lemongrass Salad at Chao Thai in Queens
Allow me to brag for a minute.
Here is a sample of the restaurants I can walk to in 10 minutes from my new apartment in Queens. Tibetan dumpling shops. Indian kebab houses. Peruvian chicken joints. Colombian arepa-makers. Mexican ladies selling tamales on the street for a dollar a pop. And a pizzeria with a secret taco menu in the back.
These are all wonderful, but they are not my favorite thing. My favorite thing is the dozen or so Thai restaurants that form New York's Little Bangkok, all of them at least good and some kind of earth-moving. And as I used to visit restaurants in this little corner of Elmhurst all the time growing up, coming back has felt like getting re-acquainted with a childhood friend. My favorite of the lot, right now anyway, is the small, unassuming Chao Thai, long a hit with intrepid diners for its unforgiving spice, ample Thai specialties (plenty of blood and Thai river fish if you ask!), and especially fresh, fragrant flavors.
I'm slowly making my way through the diner-length menu, but there's one dish I can't help but order every time I visit: the spicy lemongrass salad. It's a tall mound of shaved lemongrass, sliced thinly so the chewy stalk becomes fragrant and easy to eat. There are roasted cashews for buttery bite and nubs of dried shrimp for a burst of briny flavor. Scallions and red onions make it even more fresh, but the real stroke of brilliance is the tiny nubs of chopped lime—skin, pith, and all—that deliver concentrated blasts of acidity with a subtle bitter chew. A fiery lime dressing brings it all together, and you have to take care with it. Even if you can handle heat, know that ordering this spicy may lead to a meal full of tears.
Not every hole-in-the-wall restaurant serves great food. But some do. And a select few make you keep coming back until the staff smile when they see your face.
85-03 Whitney Avenue, Elmhust, NY 11373
Maggie Hoffman's Best Bite: Chicken at Zuni Cafe in San Francisco
Since I moved to San Francisco a few years ago, I've been thinking a lot about what comes after California cuisine. When everything is farm to table, when local, sustainable sourcing is a foregone conclusion, what's next?
In part, I think the next move is inspired by the global fermentation pantry: upping the ante on local flavors by drawing on age-old traditions to deepen flavors. Nick Balla and Cortney Burns at Bar Tartine offer a menu full of their own kefir, black garlic, pickled everything (from green beans to honey). Stuart Brioza at State Bird Provisions layers flavors by incorporating dehydrated fermented ingredients like sauerkraut into dipping salts. John Thurmond at St. Vincent Tavern makes some of the best steak tartare I've ever had, amping up the umami with fermented shio koji.
And I'm excited for all that. But glad, too, that California cuisine at its simplest and best can still offer an inspiring bite. The greatest meal I had this year was an old favorite. At noon, the light pours in the wall-to-wall windows of Zuni Cafe, flooding the tables where lunchers devour pungent caesar salads and mountains of crisp shoestring fries. They've been here since 1979. And the wood-fired roast chicken is still one of the best you'll ever find, with smoke-tinged skin giving way to juicy meat, nestled into a drippings-soaked bread salad better than any holiday stuffing. You're meant to linger, pouring another round of wine and making your way through a second tower of fries. For an afternoon at Zuni, time stands still. Perhaps that's why it's lasted so long.
1658 Market Street, San Francisco CA
Niki Achitoff-Gray's Best Bite: Black Spaghetti at Perla, NYC
We've waxed rhapsodic about Perla in the West Village before. A few times. It's hard not to—Gabriel Stulman's Italian restaurant, helmed by Michael Toscano,* takes ingredients you think you know and proceeds to show you just what an ignorant fool you are. There's the mind-blowing tripe garganelli the obscenely tender beef tongue chicken liver mousse smothered in marsala-caramelized cippoline onions. In short, expectations are defied. Food is never quite the same again.
Toscano, who is the executive chef at Perla, Montmartre, and Jeffrey's Grocery, is moving to Charleston, South Carolina in January. He'll be replaced by chef de cuisine Jack Harris.
But this isn't a restaurant review. This is a story about a dish I never, ever would have ordered. See, I've always been proud of myself—even, admittedly, a little braggy—for being the kind of person who will try literally anything and likes almost everything. But at the end of the day, I'm pretty predictable when it comes to ordering food. I go for the heavy, meaty fare I'm unlikely to make for myself at home—short ribs, pork belly, offal, anything lamb. The kinds of dishes that Perla truly excels at.
Put me in front of a menu peppered with every kind of offal, and something like their black spaghetti with skate, corn, and habañero doesn't even register. Which is to say, shame on me. Because it's the best damn dish I've eaten all year a dish my mom ordered and that I, upon tasting it, proceeded to co-opt (it was my birthday, okay?). I ate that pasta like a cavewoman: protective, wary of intruders, a little feral. I ate it like some people listen to opera music: eyes closed, head tilted to the side, nodding slowly, a faint smile on my face. The world fell away.
The concept itself seemed simple enough: squid ink spaghetti, studded with fresh corn and chunks of skate. But the skate was light and startlingly meaty the corn, juicy and bright. And then there was the impossible sauce, smooth and jolting, briny-sweet, lightly creamy, with a low rumble of heat. I spoke to Toscano about that sauce (I was slightly drunk and gesturing wildly, elatedly), but I still don't understand how he straddled rich and refreshing, zesty and savory, with such remarkable balance and intensity. And frankly, though I'm typically inquisitive about these sorts of things, I don't know if I want to. This is one dish I'm happy to leave shrouded in mystery and just a little magical.
24 Minetta Lane, New York, NY 10012
Daniel Gritzer's Best Bite: Lobster on Cape Cod
What was my best meal of the year? Normally it would be easy to settle on an answer. It could have been one of the many fabulous things I ate in Mexico back in August, or David Waltuck's seafood sausage, which is once again on a menu in New York City.
But right now those kinds of answers don't feel quite right. Instead, my mind goes to a plate of lobsters, still steaming from the pot, in a house on Cape Cod about two months ago. My mom had bought them as soon as she'd arrived, her very first stop after crossing over the Bourne Bridge. It was fitting, not only because we were on the Cape, but because lobsters and crabs—she grew up on the Eastern Shore of Maryland—have marked many of my family's major events. On my mom's 60th birthday, for instance, she threw a party where only oysters on the half shell and lobster were served. If any guests didn't like it, they could just deal.
What I didn't know then, but what I know now, is that those Cape Cod lobsters would be one of the last meals we'd ever have together. My mom had been fighting lymphoma for nearly six years, and after a stem cell transplant in the spring, she had finally started to regain some energy and strength. Things were looking up, and then less than a month later she was gone.
The lobsters themselves were good, though honestly not the best, a little muddy from too much time in a tank, but I made sure to eat every last body left over from the few in the group who didn't like to pick—that was an undertaking my mom and I used to share, but her appetite was no longer up to it.
I'm fortunate to have a job that allows me to spend my time in search of deliciousness, and for my love of food, I have my mom to thank well before anyone else. But we all know that the one thing more important than the food itself are the people it serves to bring together. Normally, I just pay lip service to that idea, but this year I feel it deep within me. I can't bring myself to wax poetic about the juiciest taco or my favorite sandwich of the moment. In 2014, the best meal I had was with my mom, with my family, a small final feast that I can keep as a memory.
Vegan Noodle Kugel
- Author: Michelle Cehn
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1 x
- Category: Dinner
- Method: Oven
- Cuisine: Jewish
- Diet: Vegan
This is the best vegan noodle kugel recipe! It’s perfectly sweet and decadent with a crispy cinnamon sugar topping, all without a drop of dairy. It’s a perfect match to the noodle kugel my family served at celebratory Jewish gatherings while I was growing up. Enjoy!
- 1 pound of fusilli pasta
- 12.3 oz of silken tofu
- 8 oz of vegan cream cheese
- ⅓ cup of vegan yogurt (vanilla or plain, sweetened, or unsweetened)
- ½ cup of vegan butter
- ½ cup of granulated sugar
- 1 teaspoon of vanilla extract
- ¼ teaspoon of salt
- 1 cup of crispy rice cereal (such as Rice Krispies)
- 1 teaspoon of cinnamon
- 2 teaspoons of sugar
- 2 tablespoons of vegan butter, softened
- Preheat oven to 350° F.
- Cook pasta until al dente according to package instructions (about 10 minutes). Drain, rinse, and set aside.
- In a food processor, add the silken tofu, vegan cream cheese, vegan yogurt, vegan butter, sugar, vanilla extract, and salt and blend on high until fully combines and creamy. It’s okay if some texture remains. Set aside.
- In a medium bowl, add the crispy rice cereal, cinnamon, sugar, and softened vegan butter and mix until mostly combined, using the back of a spoon to gently mash the butter into the cereal.
- In a 9 x 12 baking dish, add the cooked pasta and pour the cream sauce from the food processor over it. Mix it together with a spoon until all the pasta is evenly coated. Sprinkle the cinnamon sugar cereal topping evenly over the top.
- Bake for 1 hour at 350° F. The top should get slightly crispy but shouldn’t burn. Serve hot and enjoy!
Store any leftovers in a covered container in the fridge for up to 5 days or in the freezer for months. Reheat in a microwave or oven when you’re ready to enjoy your leftover noodle kugel.
Keywords: Jewish, holiday, dinner, vegan, vegetarian, dairy-free, pasta, casserole, kugel
Did you make this recipe?
Tag @Vegan on Instagram and hashtag it #worldofvegan
Noodle Kugel, where have you been all my life? As a die hard dessert lover, I can’t believe I haven’t tried a single vegan noodle kugel recipe before now. After hearing that it’s most like a mash up of cheesecake and pasta with a crispy cinnamon topping, all I could think was fill my belly––now!
Equipment You’ll Need
- Large baking dish (approximately 9″ x 12″)
- Cooking Pot
- Medium Mixing Bowl
- Mixing Spoon
What’s Different About This Vegan Noodle Kugel Recipe?
Traditionally, this casserole is made with as much dairy as possible––eggs, milk, cottage cheese, sour cream, and butter––oh, my! It was a small feat to re-create a recipe that has the same texture, flavor, and spirit of the dish. Difficult, but entirely possible.
Here are the smart swaps that Michelle made in order to ditch the dairy:
- Regular noodles instead of egg noodles
- Vegan butter for dairy butter
- Vegan yogurt to substitute for sour cream
- Plant-based cream cheese instead of cottage cheese
- Silken tofu exchanged for the mixture of eggs and dairy milk
Vegan Noodle Kugel—So Many Ways!
Every family makes their noodle kugel a little differently. Some make it with raisins, some make it with fruit (such as pear or pineapple), and some keep the base simple without add-ins. Some make really thick creamy kugels that taste like pudding or even cheesecake and are served for dessert, while others make dinner-style kugels that are a little less decadent. Some add a crispy corn flake topping, while others leave their kugel bare.
This noodle kugel is inspired by World of Vegan founder Michelle Cehn‘s favorite noodle kugel from her family’s Jewish holiday gatherings. It’s a lighter noodle kugel that can be served for dinner (still decadent though, don’t get us wrong) and is topped with a crispy cinnamon sugar encrusted cereal topping. It’s divine. Shout-out to Carrie Lande who brought kugel to Michelle’s family dinners and inspired this recipe!
How To Serve It Up
For this sweet-topped holiday casserole, here are a few suggestions for how you can serve vegan noodle kugel recipe that will make it extra special:
- Comin’ in Hot – This dish is best served hot, warm, or at room temperature.
- Cool & Creamy – Want to transform this sweet dish into a dessert? Top it with coconut cream or homemade dairy-free ice cream.
- Oodles Of Noodles – Brown rice noodles would also work well, or you can try some fun pasta shapes. But steer clear of other alternative pastas—they may not vibe well with this kugel.
- Pass On The Flour for Passover – If you were hoping to delight your dinner guests with vegan noodle kugel at Passover, keep in mind that you’ll need to swap out the fusilli noodles (which contains flour) for shredded potatoes or noodles made with matzo meal instead. On Passover, no leavened grain is permitted during the eight holy days.
Store any leftovers in a covered container in the fridge for up to 5 days or in the freezer for a few months. Reheat in a microwave or oven when you’re ready to enjoy your leftover vegan noodle kugel.
When Do You Eat Noodle Kugel?
Noodle kugel can be served up any time of year. This dish is not passover friendly, but it’s a sweet celebratory meal on any other holiday or day of the week. Some popular occasions include:
The Best Dishes/Things I Ate In 2009
I know I’m way overdue for a post to you all. Granted, I didn’t write as many posts as I should in regards to my Hong Kong/Zhuhai, China trip and a few other places I’ve eaten in New York City. But here’s a recap of what I thought was memorable during the year of 2009 in no particular order (and some of them I haven’t written posts but they’re good enough to mention here).
Side note: I can’t believe we’re ending the first decade of the second millennia already!
Liang Pi from Xi’an Famous Foods in Flushing. I love this addictive, heaping mess of cold, chewy noodles made of wheat flour, large cubes of gluten, bean sprouts, and cilantro. It’s pleasantly spicy to everything that’s cool. I never thought eating vegetarian would taste any better. The best part, it’s under $5.
Big Gay Ice Cream Truck Concoctions
All the specials from Big Gay Ice Cream Truck At first glance this conventional ice cream truck owned by Doug Quint went innovative. I’ve eaten one way too many crazy ice cream concoctions from this truck the past summer. My first special was the Thanksgiving Special composed of vanilla soft serve, covered in graham cracker crumbs, drizzled with pumpkin butter and topped with a pile of whipped cream. The accoladed Choinkwich was something I never heard of – crisp chocolate cookies sandwiching chocolate soft serve and bacon?! As expected, it was amazing but really messy. Don’t wear anything light colored if you’re eating it. As for the Salty Pimp, a cone of vanilla soft serve, sprinkled with sea salt, and assiduously squeezed with dulce de leche along the grooves of the soft serve’s spirals, and coated in a chocolate shell. That concoction was the last I’ve eaten that summer. A bittersweet (or salty-sweet) ending. It was phenomenal as always, if you’re a big fan of desserts of all things sweet-salty or just plain weird, Doug Quint is the genius to make your mundane sundae to something extraordinary.
Sea Urchin Sandwich from Aldea Sea urchin are one of my favorite ingredients to eat (my other loves are foie gras, sweetbreads, pork, and chocolate). When I spotted this back when Aldea started serving lunch, my eyes widened when I saw it on the menu and I told my waitress that I must have it. What makes this amazing is the simplicity of this entire sandwich. No fancy techniques or sauces just superior, fresh ingredients to let them speak for themselves. Witnessing how my sandwich inchoate with the hands of Executive Chef George Mendes, he split a plain Sullivan Street Bakery stecca, drizzle it with olive oil, toast it under a salamander to develop a slight crisp crust, then top it with small heirloom tomatoes, uni, and sprigs of blanched sea beans, then slightly warmed in the salamander. If you love uni, you must try it.
Black Angus Beef Tenderloin & Foie Gras with Fresh Peas, Banana and Almond Cream
Black Angus Tenderloin with Parsley Root Puree and Lobster Mushroom and Sullivan County Foie Gras with Fresh Peas, Banana and Almond Cream from The Modern Restaurant These two dishes stood out in my mind when I ate through their tasting menu. Sure, everything was beautifully plated but it what made the amazing flavors and textures. The beef tenderloin dish was everything a meat lover wanted and you wouldn’t have noticed the mushroom so much since it mimicked the silky, meaty texture of the beef. As for the foie gras, the unusual things beside the fact it’s served with peas, bananas and almond cream, was that it’s cooked sous vide usually, it’s seared more than any other technique. What this technique does that it makes this luscious duck liver was to retain it’s smooth, creamy, fatty texture all the way through. The peas, bananas, and almond cream made you believe it’s late spring or summer. I also adore the mini ice cream cone petit four.
Red Wine Braised Octopus, Bone Marrow Fusili and Agnolotti from Marea Sam Sifton from the NY Times explains the fusili dish better than I, so read his article for this dish. As for the Agnolotti, I briefly mentioned that it was amazing. Something about that rich veal filling that’s enveloped with a superb pasta made me dreaming of that ravioli for an entire weekend. Chef Michael White, I bow to your pasta dexterity.
Ham & Cheese Pizza from Co. I went here a few months ago with Ruskie for brunch. I love Co.’s Ham and Cheese Pizza because of the expertly made pizza crust (made by Jim Lehy of Sullivan Street Bakery and his crew) and the salty ham and pecorino cheese that makes it amazing. Granted, it’s not your traditional pizza by any standards but I love the creativity.
Bombolini alla Toscana and its Innards
Bombolini alla Toscana from A Voce (Columbus Circle) I don’t eat donuts often since I find them a bit stale if I by it at a bakery after a certain number of hours passed when it came out of the fryer. Anyway, A Voce’s bombolini (an Italian donut) stood out from the my entire meal when they recently opened at the Time Warner Center. The donuts were served very warm making it really delicate to handle with a fork. They’re densely coated with vanilla sugar and filled with a vanilla specked custard. When I ate these while still piping hot the feather-light donut gave way to the custard, oozing out its contents gently. It was one hell of a donut eating experience. Messy but very satisfying. The warm bittersweet sauce was nearing a bit too acidic for my taste but it did do the job of contrasting all things sweet.
Pork buns from Fatty Crab (Upper West Side) I think I’m going to start a commotion by saying this but I think Fatty Crab’s pork buns are actually better than Momofuku‘s. It’s not as intensely fatty as Momofuku’s but not as lean as Ippudo’s. It strikes the middle which I appreciate when there are times when I want a pork bun that wouldn’t cut my life shorter by a few years yet still want some animal derived saturated lipids.
Itzy Bitzy Patisserie Macarons
Macarons from Itzy Bitzy Patisserie Around the spring/early summer time of this year, Mitzy Budiono started her macaron business and spoiled me with her magnificent French macarons (not those coconut macaroons, mind you) that evokes memories of Pierre Hermé‘s. I sorely miss both of their macarons that I’m depressed that I can’t find or get anything remotely as delicious as theirs. Le sigh… To look a bit more optimistically, Mitzy’s coming back from her Indonesian hiatus soon! Woot!
When I went to Hong Kong and Zhuhai, China for two weeks in late May, where I met so many insanely cute cats, I did eat a lot. Hell, the first thing my mom said to me when I came back home besides “Welcome back” was “You gotten fat.” I know I didn’t write much beyond two posts for this vacation but here’s my remarks.
Portuguese egg tart in Macau (or egg custard tarts in Hong Kong) Fresh, warm egg tarts are hard to come by in New York City. I never came across so many bakeries in Macau and Hong Kong that sells them relatively cheaply and serves them piping hot. It’s an experience worth taking a 14-hour flight.
Phở Vietnamese Restaurant serves clean, balanced and complex flavored dishes. One, after another they are consistently great. The salads (especially the pomelo shrimp salad, pictured above) were the most remarkable that evening. The pho is very good as well. I guess the only one you can compare to in NYC is Michael Huynh’s Bia Gardens but I didn’t go there yet.
Dim sum Oh my goodness, I cannot tell you how fantastic and superb dim sum is at Hong Kong and Zhuhai (I would generalize it to China but I haven’t eaten all of China). I’ve eaten at Man Ho, Rosa Chinesensia in Zhuhai, China. Everything was fresh and hot, straight from the kitchen. No one come rolling down in steam carts around the restaurant like you’d see in New York. Dim sum is never the same again. I haven’t eaten a dim sum restaurant in NYC that matches Hong Kong’s. So sad.
Milk tea from Lan Fong I know Hong Kong-style milk tea seems like the most quotidian thing but Lan Fong’s milk tea tasted the best when I tried a few places in Hong Kong. Consistently good, it’s popular every morning whenever I walk through that alley, and the flavors are something you can’t find or taste in New York.
So, that’s the lengthy list of what I could recall as the remarkable things I’ve eaten the past year. Cheers to all of you for a healthy and great New Year 2010! May you all eat well (but take it easy on drinking on New Year’s Eve).
Addresses (for the NYC list)
Xi’an Famous Foods
Inside Golden Shopping Mall
41-28 Main Street
Flushing, NY (map, website)
Big Gay Ice Cream Truck
(Back then) Corner of 17th Street & Broadway in Union Square
New York, NY (website)
31 W 17th Street (between 5th & 6th Avenue)
New York, NY 10011 (map website)
The Modern Dining Room
9 W 53rd Street
New York, NY 10019 (map website)
240 Central Park South
New York, NY 100 (map website)
Co. (or Company)
230 9th Avenue (at W 24th Street)
New York, NY 10001 (map website)
A Voce (Upper West Side)
In Time Warner Center
10 Columbus Circle
New York, NY 10019 (map website)
Fatty Crab (Upper West Side)
2170 Broadway (between W 76th & 77th Streets)
New York, NY 10024 (map website)
Itzy Bitzy Patisserie
Sold by web orders only (website)
The recipes below are some of the most popular Traeger recipes on the site, and happen to be some of our favorites as well. If you scroll to the bottom of the page you&rsquoll see my comprehensive list of all the Traeger recipes on the site. You can also use the search bar to find just what you are looking for, and if it isn&rsquot here yet please leave me a comment, email, or a tweet! We take requests!
Beef Jerky is expensive, man, and the store-bought varieties are generally filled with a bunch of preservatives and other undesirable things. You can make your own in a few hours with a Traeger, and it is the best beef jerky you&rsquoll ever taste.
Who knew prime rib could be made better? Traeger, I guess, because holy crap this is an amazing piece of meat.
One of our favorite cuts of meat over wood-fire! Cut across the grain, and get ready for something really amazing.
These pork chops stay tender and juicy and are so full of flavor! I never want pork chops another way. These are consistently one of my most popular Traeger recipes.
Sheet pan meals are some of my favorites, and a great way to feed a big family without a bunch of work. Slap all of these ingredients on a big sheet pan and get cooking some of the best fajitas you have ever eaten.
This recipe was originally made on a regular gas grill, but we&rsquove switched exclusively to the Traeger Pellet Grill for this now and it adds SUCH great flavor to this recipe!
Traeger whole chicken is the first recipe they tell you to make when you buy a new Traeger grill, and I can see why. It is easy, delicious, and pretty fool-proof. For the juiciest, most flavorful chicken you&rsquove ever had, look no further.
Chicken kabobs are a favorite of many of us, and now you can make them Traeger style! The marinade is killer, and something you&rsquoll be whipping up alllll the time.
The best of all wings is a smoked wing. You need these in your life, and stat. They are super easy, and you will definitely want these all the live long day because like WHOA.
Yup. You read that right. Smoked. Candied. Bacon. With a kick. Bring a whole pan of this to a church potluck and watch everyone freak out.
If your potluck friends didn&rsquot freak out enough about that spicy candied bacon, they definitely will when you bring them a big tray of these bacon sausage bites.
This is featuring that awesome Traeger Grilled Pork Chop that I linked to above! If you can find fresh udon noodles, DO IT because they are legit!
If you think you&rsquove had pulled pork before and it was the crockpot variety? You haven&rsquot really had pulled pork.
These homemade meatballs have a smoke ring that will rival any down south. There&rsquos no meatball like a smoked meatball! Try it today!
Speaking of sauces, if you like salsa you need to get your hands on some fresh tomatillos and peppers and put some smoke on those and get blending. This Traeger Salsa Verde was one of my favorite homemade salsas last year!
Smoked bacon cooked on the smoker? Ummm okay. It sounds like it would be overkill, but it is JUST the right kind of kill. 😀 I LOVE this bacon. I can&rsquot wait to try it on some homemade Traeger-smoked bacon too!
Turkey dinner is my favorite of all dinners, and this Traeger Smoked Turkey was one of my favorite turkeys that I&rsquove ever had. SO juicy and delicious!
Shrimp on the barbey isn&rsquot anything new, but I didn&rsquot really understand the draw until I had a wood-fired shrimp. This easy shrimp has some smoke added to it and simple seasonings, and makes a perfect topping for a crisp salad.
Shrimp TACOS are so easy, and super fast! Grilled shirmp is done is about 10 minutes, and with the help of a high-quality seasoning mix you&rsquoll have dinner ready in no time!
Yup. Buffalo chicken tenders. Forget the wings or the deep-fried mess, and get grilling! Buy your own buffalo sauce or make my favorite Cholula version (linked above!). Either way &ndash you&rsquore going to love these chicken tenders.
Smoked shrimp plus buffalo sauce? YES. All the yes. Faster than buffalo chicken wings, healthier than wings, and with the added benefit of that touch of Traeger smoke.
Marinated Korean-style short ribs are grilled and served over rice! Cheater store-bought Kalbi marinade make this dinner the easiest you&rsquoll make all week.
If you&rsquove made it this far, you&rsquove already read about my love of smoked shrimp. These teriyaki smoked shrimp are a regular on my spring and summer menu.
Best Things We've Eaten All Year: 2010 - Recipes
Oh hello, book-all-about-chocolate. Let’s be friends.
So recently MattRuscigno, my ex-vegan-investigating partner in crime, asked me to review his new book, Superfoods For Life: Cacao. And I was like OH TWIST MY ARM FINE, BUT ONLY BECAUSE WE’RE FRIENDSIES and then I ran away and I ate ALL THE CHOCOLATE. For research!
But all joking aside, Matt is so the dude to write this book. The man is legit (registered dietitian with a master’s in public health), but more importantly, one of the things I love most about Matt (and why we work so well together) is that we have a similar approach to food and nutrition. Which is essentially to keep a very open mind, but with the bottom line being: “Okay, but what does the science say?”
And I really appreciate that, in a book like this. Because as it turns out, holy moly, a LOT of research has been done on cacao! Which means there’s this totally comprehensive body of evidence to pull from, and say yeah, actually, cacao is kind of badass!
Blueberry-Cacao Super Smoothie with cinnamon and lemon!
On top of all the incredible information (and there’s tons, truly), the book is also full of delectable and cacao-infused recipes!
75 recipes to be exact, all custom created by Joshua Ploeg, the punk rock vegan chef. And man, does this guy understand something special about flavor pairing. Again and again I’ve been pleasantly surprised by the recipes in this book. For example that simple smoothie up there – it’s blueberry and cacao, which isn’t really anything new. But then with added cinnamon? Okay, I can get behind that . . . but added cinnamon AND lemon? I was skeptical, but boy … I was wrong.
I don’t know how he does it, but like I said – again and again. He has a gift! Like no joke, coleslaw made with CHOCOLATE and DILL. I seriously can’t even. But it’s AWESOME!!
Creamy cocoa coleslaw. For serious. And savory as can be!
Superfoods For Life: Cacao covers all sorts of ways to incorporate cacao into your life, from the classic treats (both raw and cooked), to breakfasts, sides, and the most unexpected of entrees. Make no mistake about it — chocolate can play it straight and hold its own in all sorts of non-sweet dishes.
But more than that, this book will tell you why you should be eating more cacao (and I mean gosh, who doesn’t want to hear that?!)
For example, cacao is a rich source of minerals and antioxidants. It’s anti-inflammatory and heart-healthy. It helps to regulate hormones and to reduce symptoms of fatigue. It has complex and myriad phytochemicals, and it’s a great source of some of the healthiest plant-based fats!
All of these benefits are covered in fascinating detail – with science to corroborate – throughout the book.
One of my favorite things about the book – and since it’s from Matt, whose integrity is razor sharp, I wasn’r particularly surprised – was the section on labor practices and the importance of buying fair trade. He also covers the environmental considerations associated with cacao, and man, I just appreciated this section so much.
There’s a lot that goes into our food systems and our dietary choices. More than just immune-boosting or organic certification. And it’s so refreshing to see these issues tackled both gracefully and articulately.
Chocolate barbecue sauce – my first barbecue sauce from scratch! Mmmm.
And finally, I love that this book is entirely vegan … but that it’s not necessarily advertised as such. It’s not on the cover at all, in fact, which makes this book appealing in a covert food activist kind of way. Like, you could give this book to any omni relative and spin it as a chocolate-love thing, or a healthy-superfood thing, with no mention at all of the fact that it’s 100% plant based!
That right up there? That was my favorite dish. That, my friends, is one of the best things I’ve eaten all year. That’s the sauce that prompted me to post this finger-lickin-good Instagram pic.
This Jerk Tofu will be in regular rotation ’round these parts, for years to come. The flavors! Unreal man, just unreal.
And even better the next day, served cold over toast with Vegannaise and fresh garden tomatoes.
Got a chocolate lover in your life? I think Superfoods For Life: Cacao would make a pretty epic holiday gift! Or, you know, just pick one up for yourself.
The best desserts we've eaten all year
- Gorgeous: house-made puff pastry with creme anglaise and new-season peaches at Love Tilly Devine, Darlinghurst. Photo: Cole Bennetts
- The dessert tarts compromising of chocolate, lemon, cinnamon, pear, quince and yoghurt with blueberries at Oter, Melbourne. Photo: Michael Dodge
- The pear, anglaise, glogg and sorbet dessert at Norsk Dor, Sydney. Photo: Dominic Lorrimer
- The dessert trolley at Bistro Guillaume, Sydney. Photo: Christopher Pearce
- The botrytis parfait served at Sth Central, South Yarra. Photo: Wayne Taylor
- The coconut sorbet with sweet carrot juice and candied ginger served at The Paddington Inn, Paddington Photo: Dominic Lorrimer
- DIY Tulips: tulip petals sandwiching fermented rhubarb juice and cream cheese at Attica, Ripponlea. Photo: Jesse Marlow
- A 'windfall' of pink lady apple sorbet and smoked apple balsamic vinegar meringue at Paper Daisy, Cabarita Beach. Photo: Kate Nutt Photography
- Wattleseed creme brulee at French Saloon, Melbourne. Photo: Kristoffer Paulsen
- Strawberry panna cotta with amaretti biscuits, strawberries and yoghurt gelato at Otto Ristorante, Brisbane. Photo: Nikki To
- Chocolate and artichoke tart at Saint Peter, Paddington. Photo: Dominic Lorrimer
- Cliche-free: green pea panna cotta at Zambo, Surry Hills. Photo: Dominic Lorrimer
The Good Food critics have been eating their way around the country and we've compiled a dozen of the sweetest sweets they've encountered in 2016. Here's all the pudding, panna cotta and pastry action you can handle.
The 10 Best Feta Recipes on the Internet, Period
By now, we’re fairly certain you’ve all seen or been influenced by the viral baked feta pasta on TikTok. While there are hundreds of versions online now, the original recipe can be traced back to Finnish blogger, Jenni Hayrinen. A year ago, she launched National Uunifetapasta Day (Finnish for “oven-baked feta pasta”) with the aim to inspire everyone to cook baked feta pasta together on that day. This year, the idea took off, and “the stores actually ran out of feta cheese here,” Hayrinen told Today. So, of course, this inspired us to reimagine our own feta recipes and see how we can bring this classic salty cheese to life in different, but just as delicious ways.
When choosing these feta recipes we wanted to follow the same criteria as the baked feta pasta: simple ingredients, easy to make, and tastes delicious. So, read on to learn which ones made the cut, and don’t forget to add feta to this week’s grocery list.
This is our food editor’s version of the baked feta recipe. This delicious appetizer can be served on a charcuterie board like this and be eaten all afternoon. Sounds like heaven.
Pan-Fried Feta With Peppered Honey by Half Baked Harvest
We can’t think of a better appetizer than s alty feta cheese, coated in Panko bread crumbs and pan-fried to golden perfection—can you? We’ll wait. Tieghan Gerard of Half Baked Harvest always knows how to combine healthy and hearty all rolled into one cozy, comforting meal.
Feta always adds a touch of salt and creaminess to any dish and we love how this baked feta recipe really leans into those qualities. Warm feta, crispy chickpeas, and wilted hearty greens all come together in this delicious recipe. 4 of 10
Whipped Honey Feta Dip by Fed + Fit
Feta is typically something we think of as a topper but this dip makes the classic ingredient the main event. With some added honey for sweetness, this dip is sure to be a hit with the whole family.
Roasted Cherry Tomato and Whipped Feta Toast Points by Spoon Fork Bacon
There are two things in life that will always be perfect partners: cheese and bread. These point toasts make great appetizers or a healthy-ish snack. Either way, they’re delicious and we’re already eating them with our eyes.
We have a soft spot for sweet potatoes at Camille Styles’ HQ. This creamy versatile vegetable can be cooked in so many different ways—if you haven’t cooked Camille’s crispy roasted sweet potatoes you’re missing out—but it’s the feta in this recipe that really sets it apart. The cooking method in this recipe is also unique, utilizing both steam and then a roast that gives us that delicious char. Sign me up!
Broccoli Feta Fritters by A Healthy Life for Me
If you’re looking for ways to prepare broccoli that aren’t steaming it, then these fritters are it. Feta makes these green little discs a little salty and creamy and a quick fry gives them a nice crunchy edge. Delicious.
If you’ve never added mango to your salad before then you’re officially missing out. The touch of sweetness with the salty feta and creamy avocado is what salad dreams are made of. This recipe also has chopped pistachios for added crunch and mint for freshness. Yum!
One thing about the frittata (besides how delicious it is) is how quick and simple it is to throw together. All you need is some eggs and veggies and you can whip up something delicious for brunch or lunch (or an easy mid-week dinner), with a simple green salad on the side.
The perfect protein-packed lunch, this salad has everything you could possibly want: greens with a crunch!
What is your favorite feta recipe? Share the link with us below.
I highly recommend Vosges chocolate
It will blow any of these brands away
They are based in Chicago but there is a reason they are considered one of America’s if not the world’s best chocolate company