La Recherche

Rise and shine with these fluffy classic waffles for a delicious breakfast.

Warm up with a bowl of delicious curried chickpea stew, cooked to perfection in a slow cooker. Perfect for a cozy night in.

Crispy on the outside, tender inside - these grilled Japanese gyoza dumplings are filled with savory pork, garlic, ginger & green onions.

Simple yet satisfying recipe for The Perfect Everything Bagel with Butter, perfect as breakfast or any-time snack.

Tender BBQ pork ribs with complex flavor from slow-roasting, grilling, and spice rub are perfect for any occasion.

Savory black beans, corn, spices, radish, cilantro, and lime juice come together for flavorful vegan tacos perfect for busy weeknights.

Indulge in the luxurious flavors of champagne-poached pears paired with velvety vanilla mascarpone. This sophisticated dessert is perfect for celebrating special occasions, such as bridal parties or intimate gatherings. The personalized champagne adds a personalized touch to the dish, making it a memorable treat for all.

Ingredients: 4 Bosc pears, peeled and cored. 1 bottle of personalized champagne. 1 vanilla bean, split lengthwise. 1 cup granulated sugar. 1 cup water. 8 oz mascarpone cheese. 2 tbsp powdered sugar. 1 tsp vanilla extract.

Instructions: Put the champagne, vanilla bean, granulated sugar, and water in a large saucepan. Over medium-low heat, bring to a boil. Add the pears to the champagne mixture that is already simmering. Cook for about 20 to 25 minutes, turning the pears every now and then to make sure they poach evenly. Put the mascarpone cheese, powdered sugar, and vanilla extract in a mixing bowl and mix them together while the pears are poaching. Mix until it's nice and smooth. Take the pears out of the champagne mixture when they are soft and let them cool down a bit. On the side, put a small amount of vanilla mascarpone with each pear. If you want, you can decorate with mint leaves or edible flowers. Enjoy how elegant it is to put champagne-poached pears with smooth vanilla mascarpone.

Prep Time: 15 minutes

Cook Time: 25 minutes

Quick & easy Pressure Cooker Copycat Rice a Roni Recipe.

The crisp vegetables and herbs inside these vegan rice paper rolls are wrapped in thin rice paper and served with a tasty sweet and spicy peanut sauce. As an appetizer or light meal, they are cool and filling. Ingredients: 8 rice paper wrappers. 2 cups shredded lettuce. 1 cucumber, julienned. 1 carrot, julienned. 1 red bell pepper, julienned. 1/2 cup fresh mint leaves. 1/2 cup fresh cilantro leaves. 1/4 cup roasted peanuts, chopped. 1/4 cup peanut butter. 2 tablespoons soy sauce. 2 tablespoons maple syrup. 1 tablespoon rice vinegar. 1 teaspoon sriracha sauce. 1 clove garlic, minced. Water, for soaking rice paper wrappers. Instructions: Prepare all vegetables and herbs by julienning them and chopping peanuts. In a small bowl, mix together peanut butter, soy sauce, maple syrup, rice vinegar, sriracha sauce, and minced garlic to make the sauce. Adjust sweetness and spiciness according to taste. Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for a few seconds until it softens. Carefully remove and place it on a clean surface. Layer lettuce, cucumber, carrot, red bell pepper, mint leaves, cilantro leaves, and chopped peanuts on the bottom third of the rice paper wrapper. Fold the sides of the wrapper towards the center, then tightly roll it up from the bottom to enclose the filling. Repeat with remaining wrappers and filling. Serve the rice paper rolls with the sweet and spicy peanut sauce for dipping. Prep Time: 20 minutes Cook Time: 0 minutes

This lentil salad is a delightful combination of earthy lentils, tangy red onion, fresh herbs, and a zesty vinaigrette dressing. It's a nutritious and satisfying dish that's perfect as a main course or side.

Ingredients: 1 cup green or brown lentils, picked over and rinsed. 2 1/2 cups water. 1 bay leaf. 1 clove garlic, smashed. 1 1/4 tsp fine sea salt. 1 small red onion, finely chopped. 3 tbsp apple cider vinegar. 4 tbsp extra-virgin olive oil. 1 tsp Dijon mustard. 1 tbsp maple syrup or honey. Freshly ground black pepper, to taste. 1/2 cup fresh parsley, chopped. 1/2 cup fresh mint, chopped. 1/2 cup feta cheese, crumbled optional. 1/2 cup toasted nuts such as almonds or walnuts, chopped optional.

Instructions: In a medium saucepan, combine the lentils, water, bay leaf, smashed garlic, and 1/2 teaspoon of salt. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, or until lentils are tender but not mushy. Drain any excess water and remove the bay leaf and garlic clove. While the lentils are still warm, place them in a large bowl and add the chopped red onion. Mix well. In a separate small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, maple syrup or honey, remaining 3/4 teaspoon of salt, and black pepper. Pour the dressing over the warm lentils and onions, tossing to coat evenly. Let the salad cool to room temperature, stirring occasionally to infuse the flavors. Once cooled, add the chopped fresh parsley and mint. Mix well. If desired, top the salad with crumbled feta cheese and toasted nuts. Serve the Best Lentil Salad ever, either on its own or as a side dish. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Balance of flavors with this SpicyAndSweet Thai Chicken Massaman Curry recipe. Make it a hearty meal with potatoes, onions, and a sprinkle of roasted peanuts.

This Keto Turkey Taco Meatloaf is a flavorful twist on a classic dish, packed with Mexican-inspired spices and ingredients. It's perfect for a low-carb, high-protein meal that will satisfy your taco cravings!

Ingredients: 1 lb ground turkey. 1/2 cup almond flour. 1/2 cup grated cheddar cheese. 1/4 cup chopped onion. 1/4 cup chopped bell pepper. 1/4 cup chopped cilantro. 1 tablespoon taco seasoning. 1 egg. Salt and pepper to taste. Salsa and avocado for serving optional.

Instructions: Preheat oven to 375F 190C. In a large bowl, mix together ground turkey, almond flour, cheddar cheese, onion, bell pepper, cilantro, taco seasoning, egg, salt, and pepper until well combined. Transfer the mixture into a greased loaf pan and press it down evenly. Bake for 40-45 minutes, or until the internal temperature reaches 165F 74C. Remove from the oven and let it rest for a few minutes before slicing. Serve slices with salsa and avocado if desired. Enjoy!

Prep Time: 15 minutes

Cook Time: 45 minutes

Vegan pumpkin cheesecake stuffed between thick slices of French toast is a real treat. The pumpkin, spices, and creamy cheesecake filling in this recipe make for a delicious breakfast or brunch treat.

Ingredients: 8 slices of thick vegan bread. 1 cup canned pumpkin puree. 1/2 cup vegan cream cheese. 2 tbsp maple syrup. 1 tsp vanilla extract. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground ginger. 1/4 tsp ground cloves. 1 cup non-dairy milk. 1 tbsp flour. 1 tbsp nutritional yeast. 1 tbsp cornstarch. 1 tsp coconut oil.

Instructions: In a bowl, mix together pumpkin puree, vegan cream cheese, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and cloves until smooth. Set aside. Spread the pumpkin cheesecake mixture evenly onto 4 slices of bread, then top with the remaining 4 slices to make sandwiches. In another bowl, whisk together non-dairy milk, flour, nutritional yeast, and cornstarch to create a batter. Heat coconut oil in a skillet over medium heat. Dip each stuffed sandwich into the batter, ensuring both sides are coated. Place the battered sandwiches onto the skillet and cook until golden brown on both sides, about 3-4 minutes per side. Serve hot with your favorite toppings such as maple syrup, powdered sugar, or fresh fruit.

Prep Time: 15 minutes

Cook Time: 10 minutes

Uova in Purgatorio is a delicious and simple Italian dish where eggs are poached in a spicy tomato sauce. It's quick to make and perfect for brunch or a light dinner. The name 'In Purgatory' comes from the idea that the eggs are simmered in the fiery tomato sauce, representing the flames of purgatory.

Ingredients: 4 eggs. 1 can 14 oz crushed tomatoes. 2 cloves garlic, minced. 1/4 cup olive oil. Salt and pepper to taste. Fresh basil leaves for garnish. Grated Parmesan cheese for garnish.

Instructions: Set a pan on medium heat and add the olive oil. Add the minced garlic and cook for one minute, until the garlic smells good. Add the tomato paste and season with salt and pepper. For 10 to 15 minutes, let the tomato sauce cook down until it gets thick. Make little holes in the tomato sauce with a spoon. Be careful not to break the yolks when you crack an egg into each well. Put the lid on the pan and cook for 5 to 7 minutes, or until the egg whites are set but the yolks are still creamy. Put some grated Parmesan cheese and fresh basil leaves on top. Serve right away, taking out some of the eggs and adding some of the tomato sauce.

Prep Time: 10 minutes

Cook Time: 20 minutes

Flavors of Shanghai Stir-Fried Rice Cakes Chao Nian Gao - a traditional Chinese comfort food delicacy.