date

Cinnamon-Date Sticky Buns recipe | Epicurious.com

buttermilk or plain whole-milk yogurt

(packed; 50 g) dark brown sugar

¼-oz. envelope active dry yeast (about 2¼ tsp.)

(375 g) all-purpose flour

baking soda

kosher salt

(packed; 180 g) Medjool dates, halved, pitted

cinnamon

(83 g) powdered sugar

buttermilk yogurt

vanilla paste

This fresh, crunchy, make-ahead salad is ideal for transporting to a dinner party or picnic, and makes for a killer next-day lunch.

Make-Ahead Broccoli and Quinoa Salad

Kosher salt

dates (preferably not Medjool), chopped

scallions, thinly sliced

cheddar,

⅓ cup salted, roasted almonds, chopped

red pepper flakes

olive oil

(or more) fresh lemon juice

Leafy greens and watery vegetables like cucumbers can’t handle being dressed and held at room temperature, but broccoli holds up like a champ. The oil and lemon juice in this recipe soften the hard crunch of the broccoli, making it an ideal base for a make-ahead side dish. And the quinoa, almonds, dates, and cheddar round out the mix with an addictive balance of flavors and textures.

Bon Appétit

Bring a medium saucepan of salted water to a boil over high heat. You’re going to cook the quinoa like pasta, so the exact quantity of water doesn’t matter—just make sure saucepan is at least half full. Add ½ cup quinoa and return to a boil, then reduce heat to medium and cook at a gentle boil or lively simmer, uncovered, until you start to see the curly tail separate from the individual grains, 12–15 minutes. Even though you’re cooking the quinoa uncovered, you’re going to use the lid later, so make sure it’s within reach.

Taste quinoa and make sure it’s tender. If it’s still a little crunchy, cook another 2 minutes, then taste again. Once tender, drain quinoa in a fine-mesh strainer–keep saucepan close at hand–and shake off as much excess water as possible. Turn off your stove.

Immediately dump drained quinoa back into saucepan. Return to stove and cover, placing 2 layers of paper towels underneath lid. The paper towel is there to absorb liquid as quinoa continues to steam, making it fluffy instead of wet and soggy. Let sit on stove (make sure the burner is turned off) while you assemble the rest of the salad.

Hold head of broccoli by the stalk in your non-dominant hand over a large bowl. Rotating the stalk as you work, use your knife to shave off thin layers from the floret end, holding knife almost parallel to the buds and taking off just the tiny buds at first. Then use knife to shave off thin layers of the florets until you reach the thicker stems.
→  More intel on this revolutionary broccoli chopping technique

You’re going to trim and chop up the stalk because it’s (arguably) the most delicious part of the broccoli. Start by snapping off any remaining stems sticking out of the stalk. Using a vegetable peeler, remove fibrous outer layer of stalk until you get to the tender light green interior (you may have to go around with peeler several times). Chop up stalk and add to bowl.

Toss in 6 dates, 3 scallions, 4 oz. cheese, ⅓ cup almonds, 1½ tsp. red pepper, and quinoa. Add several generous pinches of salt and toss to combine.
→  Want to customize your quinoa salad? Just follow this simple formula

Add ¼ cup oil and 3 Tbsp. lemon juice and toss to combine. Taste and add more salt, if needed.

Cover salad with plastic wrap, pressing it directly onto the surface. Let salad sit at least 30 minutes before serving (or transfer salad to an airtight container and chill up to 3 days). This allows the dates to soften and other ingredients to soak up all the lemon juice, oil, and seasonings.

Before serving, toss salad together, then taste and season with more salt and lemon juice, if needed.

Wondering how to make restaurant style chicken manchurian at home? Try this easy chicken manchurian recipe with step by step photos!If you always wanted to try an easy chicken manchurian recipe to relish with your loved ones, we have got just the perfect one. A yummy Indo-Chinese dish, chicken manchurian is also popular among all age groups in India. This chicken manchurian recipe is perfect for children too as it is made with a combination of proteinous chicken & healthy veggies! Why order chicken manchurian online when you can make this yummy delight at home? Try this super easy chicken manchurian recipe and enjoy restaurant style taste at home. You can serve it with Fried Rice, Pan Fried Noodles, and even Hakka Noodles. You can tweak the spices used in this recipe as per your taste and add your own twist to this traditional recipe. Here’s a simple hack to make the Manchurian balls juicy and tender- Soak the chicken pieces in lukewarm water for some time. This makes the pieces tender. The chopped, marinated chicken cubes minced with Manchurian sauce makes it a quick recipe that can be relished without many efforts. Chicken Manchurian has half cooked vegetables and thick gravy which adds on to its unique texture. This chicken recipe can also be served as an appetizer by making it in dry form without any gravy. If you have guests coming over then this should be the best option to go for! Also, if you have picky eaters at home, then prepare this Chicken Manchurian recipe for them as they are surely going to love this surprise. Serve this delicious Manchurian on occasions like kitty parties, potlucks, house parties and even birthday parties. So, next time when you want to impress your loved ones with some yummy delicacy, then prepare this awesome dish and surprise them with your culinary skills.

Chicken Manchurian Recipe: How To Make Chicken Manchurian

chicken

corn flour

all purpose flour

refined oil

ginger

green peppercorns

garlic

green chilli chopped

cilantro

chicken stock

light soya sauce

black pepper

sugar

water

Numbers spring onions

Chicken Manchurian Recipe: How to Make Chicken Manchurian

The Chicken Manchurian recipe is a simple yet delectable Chinese recipe. Take a bowl and add cornflour, flour, salt and pepper along with the beaten egg in it. Mix all these ingredients properly and prepare a batter. Next, dip the chicken pieces in the batter one by one. Make sure it is properly coated and keep aside for 10-15 minutes.

Meanwhile, heat oil in a pan over medium flame. Once the oil is sufficiently hot, place the coated chicken pieces in the oil and deep fry till they turn golden brown in colour. Once done, drain the excess oil and keep aside till further use.

Now, to prepare the Manchurian sauce, heat oil in another pan over medium flame. Once the oil is hot enough, add the garlic and ginger in it. Fry till they become slightly brown in colour. Now add in green chillies and cilantro leaves. Saute these for about a minute or so.

Then, bring the flame to low and add in the chicken stock, soya sauce, salt, sugar and pepper. Allow this mixture to simmer and cook for 5 minutes. Once done, add in cornflour along with water in it and bring the mixture to a boil. The last step is to place the fried chicken pieces into the Manchurian sauce. Bring the flame to medium-low and allow the dish to cook for close to 5 minutes. Once done, turn off the flame and transfer the Chicken Manchurian into a serving bowl. Garnish with chopped spring onions and serve hot with fried rice or noodles.

We are always trying to bring you recipes that make your taste buds take a trip around the world, and here is a recipe that will take you to the United States of America. Creole Mustard is a flavourful sauce extremely popular in the South Eastern region of USA. While you may have had a lot of dipping sauces, this is quite unique in its own way. It is made by combining the goodness of Worcestershire sauce, Tabasco sauce and Dijon mustard. All of which are delectable in their own right. It is very versatile and can be used in as a spread in sandwiches. It can also be used as a dressing sauce in salads of different kind. Creole Mustard is also quite often used as a marinade for making a number of seafood recipes. All because of its delicious taste. It is spicy and hot making it an apt dip for all the Indians who loves their food spicy. If you want to add some flavour to simple steamed vegetables then this Creole Mustard should be your pick. You can serve it with roasted chicken wings to amp up the taste of the chicken. You can make this delicious dip in bulk and refrigerate. It is usually grainy in texture due to the richness of the mustard. Making this sauce at home is much better than picking the ones available at the supermarket shelves. You don’t have to travel all the way to Louisiana in USA to enjoy Creole Mustard. Just follow the steps given below and enjoy.

Creole Mustard Recipe

dijon mustard

Worcestshire sauce

tabasco sauce

Take a bowl and combine together Dijon mustard, Worcestershire sauce, Tabasco sauce. Mix well. Serve.

Pottage is a traditional British recipe, which has been in existence since medieval times. This dish is quite dynamic, since the ingredients can be changed according to one's own wish. It was earlier known as "A mess of Pottage", since the ingredients were simply added in a saucepan and cooked over wooden fire, without the use of any specific ingredients. This non-vegetarian recipe normally uses a grain like oats or barley, vegetables and meat if it is available. It can also be made as a vegetarian dish by excluding the chicken and using tofu or even soy. It is a stew, but can also be consumed as a soup. Serve this on a winter night, as it is quite hearty and warm with pieces of your choice of bread and cold meat-cuts. Enjoy!

Pottage Recipe

oats

carrot

parsnip diced

onion

cabbage

leek

mushroom

turnip

vegetable oil

beans

Numbers bay leaf

thyme

sage

rosemary

chicken diced

parsley

0 As required salt

0 As required black pepper

To prepare this one-pot meal, heat the oil in a large kettle or a saucepan. Add the onions, carrots, parsnips and turnips. Cook it for about 5 minutes, while covering it with a lid.

Once the vegetables become a little soft, add the softer vegetables like the mushrooms, cabbage, leeks and beans. Cook for about 2 minutes.

Next, add bay leaf, thyme, sage, rosemary and the chicken stock. Cover with a lid and cook for about an hour. Once done, add the salt and black pepper powder.

Now, add the rolled oats and the diced chicken. Cover again and cook for another 20 minutes. Transfer to a serving bowl and serve with slices of bread.

Topping ricotta with fruit is actually just a way to serve people a big old pile of seasoned cheese and pretend like it's a salad or something.

Ricotta and Clementines with Date Vinaigrette

Medjool dates

clementines

kosher salt,

½ tsp. freshly ground black pepper,

whole-milk ricotta

arugula

Crusty bread (for serving)

This is actually just a way to serve people a big old pile of seasoned cheese and pretend like it's a salad or something. That said, it's most delicious during the colder months, when those clementines are at their sweetest.

Remove pits from 2 dates. Slice in half lengthwise, then thinly slice. Transfer to a small bowl.

Slice 2 clementines in half crosswise. Pick out any exposed seeds and discard. Peel 2 halves, then separate into segments.

Using a fork or citrus reamer, juice remaining halves over sliced dates; season with salt and pepper and toss.

Mix 8 oz. ricotta, 1 tsp. salt, and ½ tsp. pepper in another small bowl. Smear across a serving plate.

Scatter clementine segments over ricotta. Top with a small handful of arugula.

Spoon date dressing over, then drizzle with oil. Serve with bread alongside.

This mixture gets pretty sticky in the food processor. Don’t be alarmed if you have to scrape and pulse and scrape and pulse to keep the machine moving.

Chocolate Coconut Date Bars

Nonstick vegetable oil spray

cacao powder

unsweetened shredded coconut, divided

cacao nibs

agave syrup

salt

Coat 8x8” baking pan with vegetable oil spray; line with parchment, leaving overhang on all sides. Process dates, cacao powder, ¾ cup coconut, cacao nibs, agave syrup, salt, and 2 Tbsp. water in a food processor until smooth (you may need to stop and scrape down sides a few times). Press mixture firmly into prepared pan.

Scatter remaining ¼ cup coconut over top; press to adhere. Cut into bars.

DO AHEAD: Bars can be made 2 weeks ahead. Store airtight at room temperature.

Chef Preeti Mistry’s dahi puri, filled with black chickpeas and potato hunks and drizzled with spiced yogurt and chutneys, are perfect party snacks.

Dahi Puri

black chickpeas,

potatoes

turmeric

tamarind concentrate (such as Swad)

Tbsp. date syrup

tsp. finely chopped, peeled ginger

Tbsp. chaat masala, divided,

yogurt

Vegetable oil (for frying; about 8 cups)

7-oz. packet pani puri

Scallion Chutney

red onion, finely chopped

mint

8-oz. package thin sev

deep-fry thermometer

“These are the best party snacks. They’re light, and they look really nice with crunchy sev and different chutneys on top,” says chef Preeti Mistry of this chickpea-and-potato-filled chaat. They call for black chickpeas in this recipe—Mistry recommends Rancho Gordo’s desi chana—which lend a nuttier flavor than the larger, tan garbanzo beans. Pigeon peas or black-eyed peas work well as a substitute. Kala namak, or black salt, which Mistry describes as having a sulphuric smell and an umami kick, should be used in place of kosher salt if you have it.
To serve, Mistry suggests encouraging folks to have fun scooping the chickpeas and potato hunks into the puris, then drizzling spiced yogurt, chutneys (like this one), and garnishes over them.
Find more of chef Preeti Mistry’s Holi party recipes here.

Place chickpeas in a medium saucepan and pour in water to cover by 2"; season with salt. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally and adding more water as needed to keep covered, until tender and very creamy, 45–60 minutes. Drain.

Meanwhile, combine potatoes and turmeric in another medium saucepan and pour in water to cover by 2"; season with salt. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender, 8–10 minutes. Drain.

Purée tamarind concentrate, date syrup, ginger, 2 Tbsp. chaat masala, 1 tsp. cumin, 1 tsp. red chili powder, and ¼ cup cold water in a blender until smooth. Season tamarind chutney with salt.

Mix yogurt, 2 Tbsp. chaat masala, remaining 2 tsp. cumin, and remaining 2 tsp. red chili powder in a small bowl to combine; season with salt.

Pour oil into a large pot to come 3" up sides and fit with thermometer. Heat over medium until thermometer registers 350°. Working in batches, slip 6–10 puris into oil and fry, turning with a slotted spoon, until golden and puffed, about 30 seconds. Transfer puris to a paper-towel-lined baking sheet.

Break open puri on one side and fill each one with 1 Tbsp. chickpeas and 1 Tbsp. potatoes. Transfer to a platter; drizzle with spiced yogurt, tamarind chutney, and Scallion Chutney. Scatter red onion, cilantro, mint, and sev over and sprinkle with more chaat masala.

Warm and delicious Apple Crisp for Two served with a scoop of vanilla ice cream for the perfect sized dessert!

Apple Crisp for Two

brown sugar

all-purpose flour

Old-fashioned oats

nutmeg

Tablespoons unsalted butter (softened)

(chopped pecans)

Granny Smith apples (peeled, cored, and thinly sliced)

vanilla ice cream (optional)

Mix brown sugar, flour, oats, cinnamon, nutmeg, and softened butter together in a small bowl. Stir in pecans and set aside.

Place peeled, cored, and thinly sliced apples in a 6-inch mini skillet or cake pan.

Sprinkle topping over apples.

Bake in a preheated 375 degree oven until golden brown and bubbling, about 20 to 30 minutes.

Remove from oven and allow to cool for 10 minutes.

Serve with a scoop of vanilla ice cream and two spoons.

This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait. Leftover maple yogurt can be repurposed for breakfast and topped with fruit and granola. It’s a choose-your-own-adventure kind of dessert.

Chocolate-Cashew Chia Pudding

Medjool dates (about 13), pitted

cashew milk

cashews

cocoa powder

vanilla extract

white chia seeds

whole-milk or coconut yogurt

maple syrup,

Flaky sea salt

cinnamon (for serving)

This chia pudding is delicious on its own—and even better when layered with maple yogurt as a parfait. Leftover maple yogurt can be repurposed for breakfast and topped with fruit and granola. It’s a choose-your-own-adventure kind of dessert. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right.

Blend dates, cashew milk, cashews, cocoa powder, vanilla, salt, and cinnamon in a blender on high speed until very smooth, about 1 minute. Transfer date milk to a quart-size jar or resealable container. Stir in chia seeds. Cover and chill at least 6 hours.

Do Ahead: Chia pudding can be made 5 days ahead. Keep chilled.

Stir yogurt and ¼ cup maple syrup in a medium bowl. Transfer to a quart-size jar or resealable container (or reserve yogurt container and use that!).

To serve, alternate layering a few spoonfuls of chia pudding and maple yogurt in a small ramekin or 8-oz. glass. Drizzle with maple syrup and sprinkle with sea salt. Dust with cinnamon.

Do Ahead: Maple yogurt can be made 5 days ahead. Chill.

When you're trying to make the most of your mornings, keep breakfast quick and filling with this frothy fruit-and-nut-filled smoothie recipe.

Blueberry Smoothies

Medjool dates, pitted

coconut water

blueberries

Greek yogurt

lime juice

When you’re trying to make the most of your mornings, keep breakfast quick but filling with this frothy fruit-and-nut-filled smoothie recipe. Save your beautiful farmers’ market berries for dessert and use the frozen stuff here instead.

Purée dates, coconut water, cashews, blueberries, yogurt, lime juice, salt, and 2 cups ice in a blender until smooth.

Make a date with your couch to best enjoy the warming goodness of this take on an indulgent sticky date pudding from Elena Duggan.

Sugar-free chocolate and sticky date pudding

fresh medjool dates, pitted

buckwheat flour

almond meal

(35 grams) raw cacao powder

vanilla bean, split, seeds

tsp bicarbonate of soda

solidified coconut oil

sugar-free dark chocolate (from supermarkets and health food stores), finely chopped

eggs, lightly beaten

buttermilk

coconut milk

vanilla beans, split, seeds scraped

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5348771529001-5853650538001

Tossing raw carrots in an orange juice dressing helps them take on a crunchy tender texture somewhere between raw and cooked. Add charred dates it's everything you want—tangy-sweet, crunchy-soft—in one bite. 

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