From the FoodNotes kitchen
FoodNotes recipes.
272 published notes
These homemade soft pretzel bites are chewy in the middle, golden and slightly crisp outside, and finished with melted butter and coarse salt. The dough is simple to mix, shape, boil briefly in a baking-soda bath, and bake until deeply browned.
Read the noteThis savory breakfast strata combines custardy bread, browned sausage, wilted spinach, sharp cheddar and a crisp golden top. Assemble it the night before for an easy breakfast or brunch centerpiece.
Read the noteThis cherry clafoutis has jammy baked cherries surrounded by a tender, lightly sweet custard with golden edges. The batter takes minutes to whisk together, making it an easy dessert for fresh or frozen cherries.
Read the noteThis peach ice cream recipe uses ripe peaches, a quick peach reduction, and whipped cream for a creamy, scoopable dessert without an ice-cream maker. Cooking some of the fruit concentrates its flavor and helps prevent icy peach pieces.
Read the noteThese onion bhajis are crisp and deeply golden outside, tender with sweet onion inside, and easy to make with gram flour, spices and a little water.
Read the noteThis peach oatmeal crisp combines tender peaches with a golden, buttery oat topping that stays crisp around the edges and lightly chewy in the middle. It is simple enough for a weeknight dessert and flexible enough for fresh or frozen peaches.
Read the noteThese baked falafel pitas have crisp, browned edges and a tender, herb-filled center. Serve them with chopped salad, pickles, and lemony tahini sauce for a satisfying meat-free meal.
Read the noteThese roasted chickpeas are crisp, savory, and warmly spiced, with a simple method that helps prevent steaming. Dry the chickpeas thoroughly, roast them until the centers are firm, and season them to taste.
Read the noteThis vegetable tikka masala combines charred cauliflower, peppers, and onion with a rich tomato sauce scented with garam masala. Roast the vegetables first for browned edges, then simmer them briefly in the sauce so they stay tender rather than mushy.
Read the noteThis chocolate panna cotta is a smooth, lightly set dessert with deep chocolate flavor and a delicate, creamy wobble. It comes together on the stovetop and can be chilled a day ahead for easy entertaining.
Read the noteThis maple pecan granola is crisp at the edges, pleasantly chewy in the middle, and packed with toasted pecans and warm cinnamon. It is an easy one-bowl recipe with clear cues for getting clusters without burning the maple syrup.
Read the noteThese roasted garlic butter mushrooms are juicy in the center, browned at the edges, and coated in a rich butter made with sweet roasted garlic. They are an easy side dish for weeknight dinners, steaks, pasta, toast, or grain bowls.
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