I've used sourdough discard stored for over a month, but it's best to use discard less than two weeks old for recipes like ...

Sprinkle the yeast over the luke-warm water and leave in a drought-free place for 10-15 minutes. By now it should be frothy (if not, change your packet!). 2. Mix the yeast into the flour along with ...

Greek Fava is a smooth, creamy, and delicious yellow split pea dip that has been a favorite in Greece for many years. Despite ...

Paneer Tacos ft. Pita Bread is a delicious and easy-to-make fusion recipe that combines the best of Indian and Mexican flavors. The soft and chewy pita bread pairs perfectly with the slightly spiced ...

Heat oil in a small heavy skillet over medium heat until it shimmers. Cook garlic, turning once, until pale golden, about 1 minute. Discard garlic and remove skillet from heat, then stir in ...

Most home cooks have a carefully-guarded recipe for the perfect burger ... If you make pita burgers this way, make sure to ...

In a bowl, mix together the flour, yeast, nigella seeds and salt. Add 120ml/4fl oz of the water and 1½ teaspoons of oil. Using your fingers mix the ingredients together. Gradually add the ...

These highly-rated dishes like General Tso’s cauliflower and chickpea potpie, feature frozen veggies such as peas, peppers, ...

Bread loaves can be wrapped and frozen for up to three months. For longer-term storage, freezing is best. Whether it is ... takes varies according to the recipe and the room temperature, however ...

Brush pita bread triangles with olive oil and sprinkle ... and herbs finely and mash all ingredients together. The dip is best eaten fresh.

Even the classic tune melt can be revamped and presented in new ways, without taking a bite into an already jam-packed ...