If only it was mango season year-round! Maybe it’s my Asian roots, but I honestly could eat a mango a day and never get tired of it. Especially when said mango is diced up and put on top of a cup of the most delicious condensed milk-sweetened coconut tapioca pudding, studded with coconut jelly pieces and, of course, bursting at the seams with extra-sweet mango cubes. Mango Bango, aka Mango Sago, is sure to become your new favorite dessert!...

We are a big fan of Mexican food at my house and I do make some kind of Mexican dinner every other week. Almost every Mexican dish is served with a side of rice and beans. I have never been able to get a recipe to make good Mexican rice and I have been using the store-bought readymade rice mix with Mexican seasonings. This recipe of the Mexican rice that I tried from one of the books that I borrowed from my local library is by far the best Mexican rice I have made at home....

Fuss-Free Vegan Individual Tiramisu Cups These individual tiramisu cups contain all the elements in a classic tiramisu turned into an easy, low-effort, individual-serving dessert. As much as I LOVE regular casserole-dish style tiramisu, it isn’t exactly the ‘throw together’ dessert I often feel like making. Luckily, these mini tiramisu cups are layered in individual-serve glasses/jars, meaning no need to worry about the mascarpone cream layer setting (thus, no long setting time after assembly), structural integrity, or clean slices....

Every trip to India definitely means a few kilograms of my mother’s flavorful homemade sambar powder. I brought back the last batch of my mother’s sambhar powder and I am definitely going to be missing her flavor next time. I jokingly asked my father if he knows how much of each ingredient my mother puts in into the sambhar powder, but we are clueless. On my next trip to India, I am going to try out my aunt’s and Patti’s sambhar powder and get their recipe, so I know how to make it....

Made with ingredients you probably already have in your kitchen, these oatmeal cookie pies will hit the spot every time. These oatmeal cookie cream pies will melt in your mouth, and you’ll want to make them from scratch regularly for any and all occasions. Want another childhood favorite? Try my whoopie pie recipe, potato chip cookies recipe, or rice krispie treats. What You Need to Make This Recipe Oats — you will need quick oats to make the oatmeal cookies....

Although there are a few steps involved in making these, the stand mixer does most of the work for you, and the rest is pretty simple. See my full recipe tutorial below that shows you everything you need to make this iconic Mexican sweet bread including step-by-step photos and helpful tips. What you need to make this recipe Flour – I use all-purpose flour for this recipe, you can use bread flour but it’ll give a slightly softer texture....

Fall is just around the corner, and all the delicious fall bakes that come along with the season. Every year I love (love love) to fill my house with the warming, cozy, and comforting smells of apple muffins, sweet potato brownies, and gluten-free pumpkin cookies. This year, though, I’m planning my holiday menus early and knew it was time to try my hand at veganizing classic Thanksgiving pecan tarts!...

Fuyu persimmons look like orange tomatoes. They’re a bit sweet with an almost custardy taste. Overall I’d describe the flavor as subtle but amazing! You can eat them like a apple but for this recipe I peeled the skin off. Hachiya persimmons are a whole other story. THey’re FILLED with tannins so if you eat them when at all hard you’ll be sorry. Tastes not great and you’ll have a grainy feeling in your mouth for a while....

Spread it thick on the crust then top with fresh juicy tomatoes and creamy melted mozzarella cheese it’s absolutely delicious and super easy to make. If you’re looking for more fun and exciting pizza recipes be sure to check out my potato pizza with pesto or my fig pizza with butternut squash a creamy goats cheese! What you need to make this recipe Pizza dough – I have a step by step guide on how to make pizza dough from scratch it’s super easy!...

This butter pie crust recipe is foolproof and bakes up wonderfully. In this post, I will show you how to use pie weights to blind bake a pie crust which comes together quickly with a food processor and is far from intimidating. It uses kitchen staples that you likely have on hand, so you can make this whenever you’re craving pie. All you need is flour, salt, sugar, butter, and some ice water, and you’ll have a golden, flaky homemade pie crust in no time....

Hi my name is Marzia and I’m addicted to the gooey caramel of a pineapple upside down cake. There I said it! This morning I melted butter and brown sugar in a cast iron skillet and pretended like I had full control of my life. Unfortunately, sometimes that’s not entirely true. Especially around pineapple upside down cake. I hereby surrender myself to melted butter and brown sugar, caramel-y deliciousness. As I’m typing this, my sidebar is showing a 100 calorie yogurt ad....

Having already shared several poppy seed recipes, including steamed yeast dumplings (Dampfnudeln) with a poppy seed filling, Kolache poppy seed pastries, and a layered vegan cheesecake, I’m now back again with poppy seed rolls! This slightly sweet yeast bread is filled with a thick poppy seed filling and is super popular in Germany (called Mohnschnecken) and across lots of Central/ Eastern Europe, including the Czech Republic (makový závin), Poland (makowiec), Russia (рулет с маком), etc....

One of the must-have brings back when I am coming back from India. I had been working hard to bring it close to my mother’s flavor so I can savor this even in her absence. The best part I like in the pulikaachal recipe is the flavor of sesame seed (Ellu) coming through the rice. This would be an excellent choice for lunch boxes. Please make the Puliyodharai with the actual tamarind and not the tamarind paste, because it makes a big difference in the taste....

Tackling the leftovers is a big challenge. Last week we were at a burger place and we ended up ordering way more fries than we could handle. Usually, I don’t bring back the fries home as they become quite soggy and no one wants to touch it later. This time though, the fires were delicious and I just could not leave it back. As always nobody wanted to eat the soggy fries and I really had to come up with something to make to justify my bringing back the fries....

We’ve got noodles! And peanut sauce! But the best part, I’m allowed to call this a salad! LIFE MADE. Extra exclamation points all round. It’s all about the rainbow veggies in this little Thai Noodle Salad number. Start with what you’ve already got in the fridge and don’t you forget those herbs! I’m loading this salad up with basil, cilantro, and tons of thinly sliced scallions. The herbs really bring so much freshness to the party....

For more delicious meal ideas take a look at our Easter Recipe Collection. What will you be having this Easter? Are you a traditionalist or do you like to mix things up? I wouldn’t consider myself very traditional except for the holidays. Then I expect certain food items to be present. Our family’s Easter favourite is glazed ham, and I usually get creative with the glazes but nothing too crazy....

Don’t forget to check out our Shrimp Chow Mein if you are a seafood fan! This post contains affiliate links. When you purchase through our links, we may earn a commission. I often think that some Asian takeout favourites are better to leave to the professionals. But when I examine this feeling I realise it’s only because I detest deep frying. I am willing to re-create any recipe at home as long as it doesn’t involve vats of hot oil....

Looking for a recipe to bake with the alphabet S for my A to Z International Flatbread series, I had quite a bit of option. What attracted me to this Iraqi flatbread is the shape of the flatbread. I loved the diamond puffy shape of the bread and thought this will be something the boys will like to eat with some soup. I was looking to make this for dinner but realized that we had music class at our place on that day and the kids would be coming home....

Behold, the easy make-ahead cheddar hash brown casserole that could feed a crowd without breaking a sweat! How perfect would it be for Easter, Mothers Day, Thanksgiving, Christmas, and every get-together that involves brunch in between? This spinach mushroom cheddar hash brown casserole has gotten me out of more than one sticky situation! I’ve served it up at an impromptu brunch when I needed to use humble refrigerator and freezer ingredients and make something a little more elevated than scrambled eggs and hash brown patties....

Shirazi Salad is totally on the list of the top 10 best salads I’ve ever eaten or made. I honestly could eat this salad every single day. It’s bright, colorful, and so refreshing – not to mention it’s definitely a healthy salad that goes with just about everything. It’s the perfect side dish to serve along with Middle Eastern dishes like homemade shawarma bowls, hummus, baba ganoush, falafel, arayes, vermicelli rice, and grilled kofta or jujeh chicken....