You don’t need an Instant Pot to make yogurt—but an Instant Pot is an ace yogurt maker. If you love yogurt, give it a shot—I think you’ll be hooked. Where I live, I can’t find a plain, whole milk organic yogurt I like, so I make my own. And I love my homemade yogurt. It’s silky and luxurious. I’m a yogurt snob now. Why Make Yogurt with an Instant Pot?...

This tuber looks like a seriously overgrown radish and is the root of a vine native to Mexico and Central America. The flesh is crunchy, mild, and even faintly sweet, and is often served with a little lime juice and chile powder to accompany Mexican dishes. I first encountered jicama (pronounced HICK-ah-mah) years ago in cafeteria salad bars, and on its own (how they typically serve it in those places), jicama can be a little boring....

They are so easy to make and they last for several days in the fridge, so I often double the recipe and make twelve of them. These cupcakes are wonderfully fluffy and sweet. The frosting is superb. Even my teenage kids love them. And this is the best compliment a keto baker can hope for! His favorite candy used to be Reese’s Peanut Butter Cups. These days, he loves my keto peanut butter bars....

I make it with ultra-dark chocolate (90% cacao) and add just a touch of sweetener, but the added sweetener is completely optional. I’m sure I’m not the only one who has cozy childhood memories of mugs of hot chocolate topped with tiny marshmallows. There’s something incredibly comforting about a hot drink on a cold winter day. So it’s good to know that while the marshmallows are a definite no, enjoying hot chocolate on the keto diet is very much a possibility - and it’s absolutely delicious....

Filled with all the traditional goodies, these tacos are so good. In fact, they’re just as good as traditional ones! When my husband and I started eating a low-carb diet, I was on a mission to find substitutions for all our old favorites. After some experimentation, I am very happy to say that there’s no need to give up yummy tacos! Simply replace the tortilla shell with a crispy cheddar cheese shell....

For a healthy creamy alternative, try this Potato Salad with a no-mayo Creamy Potato Salad Dressing OR no-mayo Creamy Lemon Dressing! I realised it’s been far too long since I shared a potato recipe and had to rectify that immediately. Plus I wanted to share something super simple after doing Biryani on Friday. There’s no doubt that one of the aspects that I love the most about my job is creating the more challenging recipes....

This post was sponsored by Hotel Chocolat’s Tasting Club. Have you ever tried thick Italian hot chocolate? It’s almost custard-like in texture, but like, 5 million times better than custard (and I love custard). Made with an embarrassing amount of chocolate, it’s just the thing for a weekend treat. I’ve made it a few times before. Regular chocolate flavour is perfectly delish, but I like to add in a little extra flavour....

I find that standard daiquiris are packed with ice, which tends to water them down. My version eliminates most of the frozen water and replaces it with frozen mango chunks, which not only keeps the mango flavor front and center, but also creates a smoothie-like consistency. It’s not a heavy drink so it lends itself well to afternoon sipping. What’s in a Mango Daquiri? Rum is a must for any daiquiri, but the type of rum you use is up for experimentation....

Family homes and Turkish restaurants prepare many little dishes to fill the dining table, allowing you to sample them at your leisure while drinking Turkish brewed black tea or freshly squeezed orange juice. An essential part of the kahvalti spread is an egg-based dish like menemen. What Is Menemen? Menemen is a traditional breakfast dish originating from the Izmir Province in Türkiye. The silky, smoky scrambled eggs are made by cooking eggs with fresh grated tomatoes, diced green peppers, and onion....

For days the hostess and I deliberated on what to cook. We finally settled on these luxurious chocolate pudding cakes, because 1) they’re easy to make, 2) they could be prepped, cooked, and eaten in the allotted time (about an hour), and 3) everyone loves chocolate! The recipe is from Bon Appétit magazine. The cakes are generally inverted and served with ice cream, which is how I first enjoyed them at a friend’s dinner party....

While the rest of the word is obsessed with “50 Shades of Grey”, I am obsessed with the Jon Favreau movie “Chef”. Have you seen it? If you are a foodie, it is a must-see! There are classic moments in the movie that only “foodies” will appreciate. Like when one of the actors is swaying away to the beat of Latin music while he rubs marinade into the pork (seriously, cooking has never been so sexy!...

Motta porrichu is traditionally served for lunch or dinner as a main or side dish accompanied with matta rice and spicy Indian pickles on the side. Matta rice, also known as Kerala red rice, it is cultivated on the black soil of Kerala and Karnatica. The soil yields a uniquely flavored and earthy rice. Coconut Cream for Richness Coconut cream adds richness to this omelette. You can either buy canned coconut cream or simply use the coconut cream that congeals on top of a can of full-fat coconut milk....

Start A Healthy Habit Do you eat a substantial and healthy breakfast every morning? Maybe you’re a rock star and get up a little extra early to have time for making breakfast. Good for you! For me, especially when I had to get out the door before 6am, getting up even earlier just didn’t feel worth it. That’s what started the notion for making breakfast in advance and then just re-heating in the morning....

We’ve all been there—trying to spread cold, hard butter on toast and watching it rip through the golden brown bread. Or wanting to make a grilled cheese and having to carefully arrange thin pats of butter all over the bread for even distribution. I refuse to use cold butter unless I’m making biscuits, and with the holidays around the corner, I’m begging you to do the same. Nothing ruins a fresh baked dinner rolls than fighting butter that can’t possibly melt fast enough to get into every nook and cranny....

I want to give them a mocktail that truly lives up to the name, and for that, I’m turning to my friend Maggie Hoffman’s new book Batch Cocktails and her recipe for Pomegranate-Citrus Sans-Gria. How to Make a Good Mocktail While Maggie’s new book mostly concentrates on big batch cocktails made with alcohol—check out the recipe for Side Porch Sangria that I’m also sharing—she devotes an entire chapter to alcohol-free refreshments....

So recently I decided to develop a recipe for chocolate chip cookies that everyone could eat. My secret ingredient? Sunflower butter! It imparts a nutty flavor similar to peanut butter, but is much more allergy-friendly. A Cookie Everyone Can Eat—and Will Love I love these cookies for a few reasons: First, they straddle the line between super chewy and crispy, which I feel is always something to celebrate in a chocolate chip cookie....

Oatmeal Raisin Cookies Being more of a savoury than sweet-toothed gal, I’m rarely a victim of the urge to buy cookies or sweet tarts lined up in temptation on the counters of coffee shops. Unless, that is, they have big and fat Oatmeal Raisin Cookies. Here’s the thing: I’m all about fruit and spice oatmeal cookies, and they rate higher than chocolate chip cookies in my world. For me that magical mix of warm cinnamon and fruit studding a caramelly, chewy cookie just tastes like pure comfort and, well, home....

Make Ahead Now – Save Time When It Counts We consider ourselves meal planning and prep people. We love getting ahead of the game and feeling organized, so the week goes smoothly and requires minimal effort. Make ahead breakfasts are definitely one of the easiest ways to make starting the day during the busy work week a breeze. Spend a little time making a large breakfast like this one pan chorizo breakfast bake, and then just re-heat it in the early hours of the morning for breakfast....