SCRAPS

4-INGREDIENT SEED CRACKERS

INGREDIENTS

4 medium/1 1/2 pounds/680 grams summer squash such as zucchini, yellow squash or a mix of both
1 1/2 cups/12 ounces/345 grams ricotta
1 pound/450 grams long pasta, such as linguine or spaghetti
5 garlic cloves, crushed and peeled
Salt
4 cups of water, plus more as needed
1/2 cup/50 grams finely grated Parmesan
A handful of fresh parsley, finely chopped
1 medium lemon

INSTRUCTIONS

Prep the squash: Trim the stem and bottom of each squash. Using a sharp knife, cut each squash into 1-cm thick slices. Cut each slice into long 0.5 to 1-cm thick strips.
Add the ricotta to a small food processor or blender and whip until smooth, 2 to 3 minutes. This will ensure the sauce has a silky consistency. The recipe will work if you decide to skip this step.
In a large pot (at least 4-quarts), add the squash, pasta, garlic, a big pinch of salt, and water. Bring to a boil. Reduce the heat to medium-high. Cook, stirring occasionally to ensure the pasta doesn’t stick to the bottom, for 5 to 6 minutes. The squash should be tender, while the pasta should be partially cooked and firm.
Add the parmesan, ricotta, parsley, the zest (2 teaspoons) and juice of a lemon (2 tablespoons). Using a pair of tongs or a large wooden spoon, vigorously stir until the pasta is coated in cheese. If needed, add an additional 1/2 cup of water at a time to help with the stirring and bringing the sauce together.
Continue cooking until the pasta is al dente and coated in a silky, creamy sauce, about 2 minutes. Taste and add more salt, as needed. Serve right away.

Looking for more recipe inspiration? Check out my latest NYT Cooking recipes, free gift links below:

WATCH THE RECIPE TUTORIAL HERE

MICROWAVE PEANUT BUTTER JELLY CAKE

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Orange Chocolate Ice Cream Cups

Carolina Gelen — Tue, 26 May 2026 04:34:56 GMT

These orange chocolate ice cream cups are as adorable as they are delicious. Each orange cup is filled with a soft serve orange ice cream and topped with a crunchy chocolate shell for an irresistible bite. It’s fun, it’s cute, so easy to make, it’s everything you want on a hot summer day.

Prep: 30 minutes

Total: 30 minutes, plus 4 hours chilling

Makes 8 to 10 servings

Print this recipe:

Orange Chocolate Ice Cream Cups

63.8KB ∙ PDF file

RECIPE VIDEO TUTORIAL HERE

INGREDIENTS

Orange Creamsicle Ice Cream

3 pounds mandarin oranges
4 to 5 medium Navel oranges
1/2 cup heavy cream, plus more as needed
1/2 cup whole milk
Liquid sweetener of choice, optional, such as simple syrup, maple syrup, honey, etc.

Chocolate Shell & Toppings

3 oz (85g) dark chocolate
2 tablespoons coconut oil
Kumquat slices and mint leaves, for topping

To make this in advance:

Complete steps 1, 2 and 3. Freeze the orange cups for later. Freeze the ice cream in a few ice cube trays. Right before serving, add the ice cream cubes to the food processor with a splash of cream or milk and blend until smooth and soft serve-like. Continue the process starting with step 4.

Peel the mandarin oranges, divide each fruit into smaller segments, remove the seeds and place the oranges on a small baking sheet, in an even layer. Freeze for 4 to 5 hours.
Create the orange cups: Slice each Navel orange in half. Using a spoon or paring knife, scoop out the flesh of each orange. Reserve the flesh for juicing.
Make the ice cream: To a large food processor, add the frozen mandarin oranges. Add the heavy cream, whole milk and blend for a few minutes, until smooth. Scrape the sides of the food processor bowl and continue pulsing until smooth. If needed, add an extra splash of cream or milk to help blend. Taste and add a splash of sweetener, if needed, to taste.
Add a dollop of ice cream to each orange half. Using an offset spatula, spread the ice cream to the sides of the orange to create an even layer.
Place the filled orange cups in the freezer for 45 minutes to an hour before serving.
In a microwave-safe bowl, add the chocolate and coconut oil. Microwave at 30 second increments, until the chocolate is melty. Whisk the two until smooth.
Remove the orange cups from the freezer. Drizzle the chocolate shell on top. Immediately top with a mint leaf and a kumquat slice. Serve right away.

Looking for more simple dessert ideas?

Check out my most recent NYT Cooking recipes, I have a free gift link for each below:

Microwave Peanut Butter Jelly Cake

A cake you can make in 5 minutes from start to finish that has everything you love about a PB&J sandwich: simple ingredients, gooey edges, melty peanut butter and comforting jelly swirls.

FREE Gift Link Here

RECIPE VIDEO TUTORIAL HERE

Big Jam Danish

This oversized jam and cheese Danish makes the most out of store-bought pastry for a dessert to impress: golden, flaky edges, lemony cheese filling and dollops of jam in each bite.

FREE Gift Link Here

Date, Peanut Butter and Dark Chocolate Cookies

Carolina Gelen — Sun, 19 Apr 2026 21:22:57 GMT

To celebrate the launch of her debut cookbook, my friend, Mallory, kindly let me share this gem of a recipe from Cookie Club with my dear Substack readers. A bite that bridges the flavors of a classic chocolate chip cookie with a gooey, peanut-butter-stuffed date, and it’s glorious. With a half-baked center, crisp edges, peanut butter swirls and jammy dates, it’s easy to understand just how brilliant this recipe is.

Mallory Jones Oniki is a recipe developer, content creator, baker, and mom. Best known as @thepalatablelife on social media, she has cultivated a devoted community of millions with her creative and warm approach to cooking and baking, especially her signature cookie recipes. Cookie Club is the culmination of her love of cookies and her passion for creating recipes meant to be shared.

BUY COOKIE CLUB HERE

Utah peeps! Join me and Mallory in Salt Lake City for a cookie-centered conversation celebrating the joy of baking and eating cookies:

FIND TICKETS & DETAILS HERE

Prep: 15 minutes

Cook: 10 minutes

Total: 25 minutes

Makes 12 large cookies

Print this recipe:

Date Pb Chocolate Cookies

59.6KB ∙ PDF file

INGREDIENTS

1 cup (215 g) brown sugar
3/4 cup (170 g) salted butter, softened
1/4 cup (50 g) granulated sugar
1 large egg plus 1 large egg yolk, room temperature
1 teaspoon vanilla extract
1 3/4 cups (227 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/2 cup (75 g) pitted Medjool dates
1/2 cup (85 g) dark chocolate chunks, plus extra for topping
1/2 cup (135 g) natural peanut butter, divided (see Note)
Flaky salt, for topping

INSTRUCTIONS

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
Place the brown sugar, butter, and granulated sugar in a large bowl. Use a stand mixer or hand mixer to mix until well combined, about 2 minutes.
Add the egg, egg yolk, and vanilla extract. Mix until combined, about 1 minute.
Add the flour, baking soda, cinnamon, and baking powder. Mix on low until just combined with no streaks of flour remaining, about 30 seconds.
Chop the dates into ¼-inch (6 mm) pieces, making sure they don’t all stick together.
Add the chocolate chunks and dates to the bowl and mix on low until evenly distributed.
Drizzle about ¼ cup (68 g) peanut butter over the dough. Use a large (4-tablespoon/2-ounce) cookie scoop to scoop the top layer of the dough into balls, making sure to get some of the drizzled peanut butter in each dough ball. Add the remaining peanut butter and scoop the remaining dough. Top each dough ball with a chocolate chunk, gently pressing the chunks into the dough.
Place up to six dough balls onto each baking sheet, spaced equally apart. Bake for 8 to 10 minutes, until the edges are just set.
While the cookies are still warm, sprinkle each one with a pinch of flaky salt. Let the cookies cool for 10 minutes on the baking sheets and then transfer to a cooling rack to cool completely.

NOTE
Natural peanut butter works best here! You want it to be smooth and easy to drizzle.

Excerpted from Cookie Club reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2026 by Mallory Jones Oniki

Photography © 2026 by Nico Schinco

Mandarin Orange Chicken Roast with Green Olives

Carolina Gelen — Fri, 27 Mar 2026 20:59:38 GMT

Created for Passover, but just as lovely for a weeknight meal, this recipe delivers a juicy, sumac-spiced spatchcocked chicken paired with tender, melt-in-your-mouth mandarin oranges and buttery olives.

Print this recipe:

Mandarin Orange Chicken Roast

71.9KB ∙ PDF file

Watch the video tutorial:

VIDEO TUTORIAL HERE

Prep: 20 minutes

Cook: 1 hour

Total: 1 hour 20 minutes

Makes 6 to 8 servings

INGREDIENTS

Chicken

4 to 5-pound whole chicken (1.8 to 2.2kg)
2 sprigs tarragon, leaves finely chopped, about 2 tablespoons chopped tarragon leaves
2 tablespoons granulated sugar
1 tablespoon kosher salt
the recipe uses Diamond crystal kosher salt; other brands can be saltier so adjust the salt amount as needed.
1 tablespoon sumac
1 teaspoon black pepper
2 tablespoons extra-virgin olive oil

Pan

3 pounds/20 medium mandarin oranges (1.3 kg)
2 to 3 lemons
1 small knob fresh ginger (30g), finely grated
1/4 cup granulated sugar (50g)
2 large yellow onions (660g), cut into wedges
4 tarragon sprigs
1 bulb or 12 garlic cloves, smashed, then peeled
3 Fresno chili peppers, halved, optional
2 (6-ounce/170 gram) jars pitted green olives, drained
1/4 cup extra-virgin olive oil
Salt

INSTRUCTIONS

Spatchcock the chicken: Lay the chicken breast-side down on the work surface. Using sharp kitchen scissors, cut through the spine and remove it. Cut through the wishbone, between the two breasts. Flip the chicken breast-side up. Place your hands on the chicken and press down until you hear a crack sound and the chicken lays flat on the work surface.
In a small bowl, combine the chopped tarragon, sugar, salt, sumac, pepper and rub together to mix. Evenly sprinkle all over the chicken, on all sides. Drizzle the olive oil on top.
Heat the oven to 425°F (215°C) and place a rack in the center.
Prepare the pan: In a large measuring cup, juice 10 to 12 mandarin oranges, enough to get 1 cup of orange juice. Juice 2 to 3 lemons, enough to get 1/4 cup of juice. Add the ginger, sugar and a big pinch of salt.
Slice the remaining 8 to 10 mandarin oranges into 3 to 4 slices each: Cut both ends of the fruit, then slice the center in 3 to 4 1-cm (1/2-inch) thick slices.
In a deep 9x13-inch pan, add the orange slices, onion wedges, tarragon sprigs, garlic, chili peppers, if using, and olives. Pour the mandarin orange juice mixture in the pan. Drizzle the olive oil on top, then place the chicken in the pan. Tightly cover with aluminum foil and cook for 35 minutes.
Remove the foil and continue cooking for 20 to 30 minutes, until the chicken skin turns golden brown and crisp. Carve and spoon the fruits and veggies on top of the chicken, on a serving platter, alongside the pan juices.

Looking for more recipe ideas? Check out my cookbook:

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Looking for dessert ideas?

Check out these 3 new recipes developed for New York Times Cooking:

Flourless Layer Cake With Chocolate and Raspberries

An impressive layer cake that’s gluten-free, dairy-free, made using only 8 ingredients. Light, delicate layers are sandwiched with a simple water-chocolate ganache and bright, sweet raspberries.

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Matzo Coffee Toffee

Everyone’s go-to matzo crunch bark welcomes another flavor: coffee, two ways. Instant coffee is mixed with the caramel to balance out its sweetness, while whole coffee beans top the bark for extra crunch in every bite.

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Toasted Coconut Rum Balls

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*affiliate link

15-Minute Crispy Salmon Dumplings

Carolina Gelen — Sat, 14 Mar 2026 00:44:26 GMT

When you think of a quick meal, homemade dumplings might not be the first thing to come to mind, but thanks to the already-cooked salmon filling and sturdy rice paper quarters, these gluten-free dumplings won’t require much folding, twisting or steaming, just 4 to 5 minutes of searing in a hot skillet. With 10 minutes of prepping, that results in just 15 minutes of work from start to finish. The salmon dumpling filling is creamy with a hint of smokiness and the seared rice paper contrasts that through its chewy, crispy bite. It’s a meal to remember and a meal to come back to.

Print this recipe:

Salmon Dumplings

87KB ∙ PDF file

Watch the video tutorial here:

VIDEO TUTORIAL HERE

Substitutions:

For a smoked salmon substitute, use a roasted or seared salmon fillet.
If you’re not a fan of cottage cheese, substitute it with 1/4 cup of sour cream, cream cheese or Greek yogurt.
Can’t get your hands on fresh dill? Use chives or a finely sliced scallion instead.

Thank you for reading SCRAPS! This post is public, feel free to share it with some friends!

One-Pan Lemon Coconut Chicken and Rice

Carolina Gelen — Thu, 12 Mar 2026 04:14:04 GMT

Looking for a weeknight dinner that won’t turn your kitchen upside down? This lemony chicken and rice delivers a satisfying meal with the least amount of dishes. Juicy chicken, coconutty rice and thin lemon slices are cooked together in a large skillet for a sunny, light dinner that promises comfort in each bite.

Print this recipe:

Lemon Coconut Chicken And Rice

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STEP BY STEP RECIPE VIDEO

Watch the recipe video here:

Looking for more dinner inspiration? Try my:

Sheet-Pan Chicken Schnitzels

Creamy Tomato Hummus Soup

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

Spicy Tomato Soup With Gnocchi and Spinach

Andrew Bui for The New York Times. Food Stylist: Barrett Washburne.

Creamy White Bean Avgolemono Soup

Carolina Gelen — Fri, 20 Feb 2026 22:45:05 GMT

Avgolemono translates to egg-lemon from Greek, which are the key ingredients in this soup. Typically made with chicken and rice, I wanted to create a quicker version of the classic, using beans as the centerpiece. The creamy white beans shorten the cook time to just 20 minutes, delivering a creamy, hearty feel to each bite. While this avgolemono soup skips the shredded chicken and rice, that irresistibly silky, egg-enriched broth is still there to bring all the comfort and protein you need in a 20-minute one-pot meal.

Print this recipe:

Creamy White Bean Avgolemono

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Sheet-Pan Chicken Schnitzel

Carolina Gelen — Fri, 20 Feb 2026 02:14:12 GMT

If the one thing preventing you for tackling the art of homemade schnitzels is having to fry them, this recipe delivers the same crispy, crunchy exterior without the mess and oil splatters: Thinly sliced chicken cutlets are coated in olive oily breadcrumbs and baked until golden and crispy. For a complete meal, throw some green veggies—asparagus, broccolini, chopped cabbage—in a second sheet-pan, drizzle with olive oil and salt and bake alongside the chicken. Depending on the green vegetable, 10 to 15 minutes should be more than enough at 425°F (215°C).

Print this recipe:

Sheet Pan Chicken Schnitzel

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Watch the video tutorial here:

Step by step photos

Looking for more easy recipe ideas? Check out Pass the Plate, my cookbook, which is currently on sale:

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*af link

10 Next-Level Latkes You Need to Try

Carolina Gelen — Sun, 14 Dec 2025 23:44:22 GMT

There is little more satisfying than a hot, crisp potato latke. Whether you’ve mastered the art of latke-making or are looking to expand your palette, these following recipes take the plain latke to the next level. They deliver something for everyone: from dessert latkes to dinner latkes, sweet and sour to savory and spicy, and everything in between. Here are 10 innovative takes on the classic that I think you will really enjoy.

And if you are new to latke-making or want to get more comfortable near the intimidating pot of oil in your kitchen, I wrote an article all about it on The New York Times.

Click here for my best tips on nailing latkes this season.

Find the recipes & video tutorials for each latke below:

Schnitzel Latke Recipe + Video Tutorial

Latke Dog Recipe + Video Tutorial

Falafel Latke Recipe + Video Tutorial

Lemon Fennel Latke Recipe + Video Tutorial

Spicy Tuna Latke Recipe + Video Tutorial

Pickle Latke Recipe + Video Tutorial

Cinnamon Sugar Noodle Latke Recipe + Video Tutorial

Dirty Martini Latke Recipe + Video Tutorial

Lox Latke Recipe + Video Tutorial

Miso Maple Mushroom Latke Recipe + Video Tutorial

A Case For Thanksgiving Tiramisu

Carolina Gelen — Tue, 18 Nov 2025 02:14:39 GMT

I had so much fun filming these recipes on the NYTCooking YouTube channel, click below the watch me make all three tiramisus.

WATCH THE VIDEO HERE

When it comes to planning your Thanksgiving dessert menu, tiramisu might not be the first thing that comes to mind, but here are five reasons why I think it should:

1. It’s a no-bake dessert

Your oven is already working overtime on Thanksgiving, from baking pies, to birds, to every casserole know to man. Give it—and yourself—a break by making a dessert that doesn’t require baking. Thanks to ladyfingers (savoiardi biscuits) being widely available in most grocery stores, you can now make tiramisu at home, without turning on your oven.

2. It quick to make & can be made ahead

Since we established these tiramisu recipes don’t require any baking, they’re also really quick to make. From start to finish, you can probably whip one together in less than an hour. All you have to do is make the whipped mascarpone filling, some sort of sauce to go between the layers—cranberry sauce, pumpkin date butter or caramel braised apples—then assemble the whole thing. If you want to speed up the cooling process, place whichever filling (that’s in a bowl/pot) you are trying to cool over a bowl filled with ice and stir vigorously. This should bring down its temperature in a matter of minutes.

You know that saying “poor planning equals poor performance”? That saying is especially true when it comes to hosting dinner parties. The more things you can make ahead of Thanksgiving—washing and chopping vegetables, batching a couple of cocktails, marinating your birds, making your pie fillings—the easier your hosting experience will be. With that in mind, tiramisu is one of those desserts that gets better and better as it chills in the fridge, so make it a day or two in advance of the Thanksgiving dinner, and you can check the dessert off your to-do list.

3. It’s a light dessert to serve after a big meal

I don’t think I’ve ever had a tiramisu that left me feeling stuffed. It’s one of those desserts that eats very light thanks to the whipped mascarpone and tender, soaked ladyfingers, making it an appropriate dessert to serve after one of the biggest meals you’ll have all year.

4. It’s a beginner-friendly dessert that’s also easily customizable

Since tiramisu has such few elements—a whipped mascarpone filling, ladyfingers and a ladyfinger soak—it’s incredibly easy to whip together, especially if this is the first dessert genre you decided to dip your toes in. Read about my best tips to nail tiramisu every single time HERE. With such few elements, it’s easy to understand just how customizable this dessert can get:

Make it gluten-free

While gluten-free ladyfingers are more difficult to come across in your average grocery store, you can easily make your own. If you don’t want to make your own or can’t find gluten-free ladyfingers, you can easily substitute them with some gluten-free cookies or wafers.

Play with flavors

Make it boozy. Make it chocolaty. Make it your own.

Add a splash of liqueur to the ladyfinger soak, such as orange liqueur or limoncello in the cranberry tiramisu, rum or whiskey in the apple caramel one and sambuca or chocolate liqueur in the pumpkin date tiramisu.

Skip the apple cider or chai soak and switch back to the familiar espresso. There are so many ways to make these tiramisus your own, please don’t be afraid to do so.

Make it eggless

One of the most frequently asked questions when it comes to tiramisu recipes is how to skip adding the yolks commonly used in the whipped mascarpone filling. The answer to that is to simply omit them. The pumpkin date tiramisu recipe I am sharing today demonstrates that technique, you can watch the video here. Keep in mind most ladyfingers are made using eggs, so if you want to make tiramisu truly eggless, you’ll have to find a substitute for that.

5. It’s easy to transport

If you’ve ever been in charge of bringing desserts to a gathering, you know just how much thought you need to put into transporting them. Some are fussier than others, but these tiramisu recipes couldn’t be more forgiving. Whether you want to use a disposable aluminum container or thrift a $5 ceramic pan—and gift it to the host—these tiramisu are so easy to transport from A to B in any scenario: with your car, in a cab, public transportation or simply walking to the dinner party.

With that said, here are 4 tiramisu recipes to make this Thanksgiving:

CRANBERRY TIRAMISU

This tiramisu delivers a bite that’s a little tart, a little fruity, and ideal for anyone who enjoys a classic cheesecake. If I were to choose a favorite child, it would probably be this one.

Credit: Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne.

CARAMEL APPLE TIRAMISU

Caramel-braised apples, homemade caramel and whipped mascarpone—it’s not hard to understand just how special this bite is. This one’s ideal for the guest who enjoys an apple pie, but wants to switch things up a little.

Credit: Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne.

PUMPKIN DATE TIRAMISU

Pumpkin-date butter, whipped mascarpone and chai-soaked lady fingers, a great combo for the guest who looks forward to the first day of fall all year long. This is the only tiramisu option out of the four that does not use eggs in the whipped mascarpone.

Credit: Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne.

SINGLE-SERVE TIRAMISU

The closest one to a classic tiramisu, this recipe delivers a solution for anyone hosting a smaller Thanksgiving dinner, whether it’s by themselves, with a friend or with a significant other. This tiramisu recipe yields two hefty tiramisu portions. If you don’t feel like eating raw yolks, here’s a method on how to cook them over a pot of boiling water before you mix them in the mascarpone.

One-Pan Zhug Meatballs with Orzo

Carolina Gelen — Sat, 01 Nov 2025 00:40:04 GMT

Juicy meatballs, herby hot sauce and saucy orzo come together to deliver a one-pan meal, ideal for any busy night. After making the zhug from scratch—a spicy, herby Yemenite sauce—the meatballs come together in the same food processor, making the most out of the residual zhug in the container. Though at a first glance the ingredient list might seem quite lengthy, you’ll notice several ingredients are used repeatedly in each part of the dish. After searing the meatballs and sweating the aromatics, orzo gets cooked in the infused oil until toasty. Transfer the meatballs to the skillet alongside some beef stock and you’ve got yourself a hearty dinner with minimal cleanup. Don’t forget, you can always make the recipe your own: Use less jalapeños to make the zhug less spicy, use chicken instead of beef for a lighter meal or simmer a different short pasta if you’re out of orzo. Enjoy!!!!

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Makes 4 to 6 servings

Print the recipe:

Zhug Meatballs With Orzo

18KB ∙ PDF file

INGREDIENTS

Zhug Sauce

1 teaspoon cumin seeds
1 1/2 teaspoon coriander seeds
4 garlic cloves
1/3 cup (75g) extra-virgin olive oil
1 to 2 jalapeños, roughly chopped
2 scallions, roughly chopped
1 small bunch (50g) fresh mint, roughly chopped
1 bunch (85g) fresh cilantro, roughly chopped
Salt

Meatballs

1/4 cup (60g) zhug
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon Aleppo pepper
1/2 cup (44g) panko
3 garlic cloves
1 1/2 teaspoons kosher salt
1 pound (450g) (85/15) ground beef
Oil, for searing the meatballs

Orzo

2 shallots, thinly sliced
4 garlic cloves, crushed and peeled
1 teaspoon cumin seeds
1 heaping 1/4 cup (65g) tomato paste
1 cup (175g) orzo
2 small (338g) zucchinis, diced
2 1/4 cups water + 1/2 tablespoon consommé powder/paste or beef broth

INSTRUCTIONS

Make the zhug: In a large (9-cup or more) food processor, add the cumin and coriander seeds. Blitz to roughly grind the seeds. Add the garlic, oil, 1 to 2 jalapeños depending on the preferred spice level, scallions, mint, cilantro, and a big pinch of salt. Pulse until saucy. Taste and season with more salt, if needed.
Reserve 1 cup of zhug for serving. You will be left with 1/4 to 1/3 cup of zhug in the food processor. Add the cumin, coriander, Aleppo pepper, panko, garlic and salt. Pulse to combine, scraping down the sides using a silicone spatula, as needed. Add the ground beef and pulse until combined.
Roll the meatballs: Lightly oil your palms. Scoop about 3 tablespoons of the meat mixture and roll between your palms to shape the meatballs. Set aside and repeat with the remaining mixture. You should be left with 10 to 12 meatballs.
In a large 12-inch cast iron skillet over medium heat, heat 2 to 3 tablespoons of oil. Arrange the meatballs in an even layer and sear until a dark brown crust forms on each side, about 3 minutes per side. Reduce the heat if needed.
Transfer the partially cooked meatballs to a plate. To the skillet, add the shallot and cook, stirring frequently, 4 minutes, until translucent. Add the garlic, cumin, tomato paste and cook, stirring frequently, for 2 to 3 minutes.
Add the orzo, stir, and cook for 3 to 4 minutes until toasty. Add the zucchini, water mixed with consommé paste/powder or beef broth. Stir everything together. Return the meatballs to the skillet and bring everything to boil.
Reduce the heat to medium-low, cover and simmer for 12 to 15 minutes, until most of the liquid has been absorbed and the orzo is tender.
Serve with remaining zhug on top.

My cookbook, Pass the Plate, is currently on sale!!!!!!!! Linked below:

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Golden Ginger Chicken Soup

Carolina Gelen — Tue, 28 Oct 2025 19:53:44 GMT

With cold weather approaching, I’m sure we’re all in need of cozy food inspiration. Today’s recipe elevates the classic chicken soup with a secret addition: pickled ginger. The ginger shreds bring texture to our soup, while balancing its savoriness with the sweet ginger brine. Since pickled ginger is typically made with young ginger, it has a more tender, less stringy texture compared to the raw vegetable and a milder flavor. Chances are you had some with your last sushi. Can you make this recipe with fresh ginger? Sure. Would I recommend it? No. I think pickled ginger has so much more to give and it can be used in many different recipes, delivering a unique sweet and savory flavor without overpowering the entire dish. You don’t have to make your own pickled ginger, it’s one of those ingredients you can easily find in grocery stores in a jar. Now go get yourself a pickled ginger jar and get soupin’!

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Makes 4 to 6 servings

Print the recipe:

Golden Ginger Chicken Soup

18.9KB ∙ PDF file

CLICK HERE FOR THE RECIPE VIDEO

INGREDIENTS

4 tablespoons extra-virgin olive oil, plus more as needed
2 chicken breasts or 4 boneless skinless chicken thighs, pat dry and cut into 1-inch cubes
Salt and black pepper
1 medium yellow onion, finely chopped
2 celery sticks, finely chopped
6 garlic cloves, thinly sliced
1 teaspoon ground turmeric
1/2 teaspoon Aleppo pepper or chili flakes
6 cups water and 1 (12g) chicken consommé cube or 6 cups chicken stock
1 small bunch fresh parsley
1/2 packed cup drained pickled ginger
1/2 cup pickled ginger brine
1 (15.5oz) can beans, drained and rinsed, such as garbanzo, butter or cannellini beans
Fresh herbs and sliced peppers, for serving, such as chives and jalapeños

INSTRUCTIONS

In a large Dutch oven or heavy-bottomed pot over medium-high heat, heat the oil. Add the chicken, season with salt and pepper and sear for 5 to 8 minutes, until the chicken forms a golden crust on the bottom.
Transfer the partially cooked chicken to a bowl and reduce the heat to medium. To the same pot, add the onion and celery. Cook stirring frequently, scraping the brown bits off the bottom of the pot, for 4 to 5 minutes, or until the veggies have softened. Add a splash of water if the veggies brown too fast.
Add the garlic, turmeric, Aleppo pepper or chili flakes and stir for a minute, until fragrant. Add the chicken back to the pot. Add the water and consommé cube or chicken stock, parsley bunch, and bring everything to a boil. Reduce the heat to medium/medium-low and simmer for 20 minutes.
Remove the parsley from the pot. Add the pickled ginger, ginger brine, beans, and stir to combine. Taste and season with more salt, as needed. Serve with fresh herbs and peppers.

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Ravioles du Dauphine

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Yerushalmi Kugel with Honey

Carolina Gelen — Tue, 16 Sep 2025 06:42:35 GMT

With its chewy, sweet center contrasting a crispy exterior, Yerushalmi kugel is both unique and memorable. It’s a wonderful side dish that can complement any main, but also makes a lovely dessert or breakfast. This dairy-free kugel is typically made with thin noodles, caramelized sugar and sharp black pepper. I created a version for Rosh Hashanah, replacing most of the traditional caramelized sugar with caramelized honey. Instead of black pepper, cardamom and cinnamon step into the spotlight, adding sweetness and depth to the dish. Feel free to add black pepper to taste if you’d like! Serve warm, out of the oven, or cold the next day. If you have leftovers, they freeze very well: simply freeze into wedges and thaw before serving.

Print this recipe:

Yerushalmi Kugel with Honey

136KB ∙ PDF file

Prep time: 15 Minutes

Cook time: 1 Hour 35 Minutes

Total time: 1 Hour 50 Minutes

Servings: 16

INGREDIENTS

12 oz (340g) fine egg noodles
1/3 cup (75g) neutral oil such as sunflower or grape seed, plus more for the pan
1 2/3 cups (554g) honey, plus more for topping
1 teaspoon (3g) ground cinnamon
1 teaspoon (3g) ground cardamom
1 teaspoon (3g) Diamond Crystal kosher salt, plus more for seasoning
1/3 cup (66g) granulated sugar
1 tablespoon (13g) vanilla extract
4 large eggs

DIRECTIONS

Cook the noodles: Bring a large pot of water to a boil. Season with a big pinch of salt. Add the noodles and cook according to the package directions (usually 3 to 4 minutes). Drain using a colander and add to a large mixing bowl. Add the oil stir, using a spatula, until evenly coated.

Cook the honey: To a small saucepan over medium-high heat, add the honey. Simmer, stirring frequently, until the honey reaches an amber color and has a caramelized smell, about 6 minutes. Reduce the heat as needed.

Make the kugel: Carefully pour the caramelized honey over the oiled noodles. The honey will foam and continue simmering. Using a spatula, stir until combined. Add the cinnamon, cardamom, salt, sugar, vanilla and stir. Set aside and allow the mixture to cool slightly. The next step is incorporating the eggs and if the mixture is sizzling hot, the eggs will scramble immediately.

Meanwhile, heat the oven to 350°F (175°C).

Add the eggs to a medium bowl and whisk to break the yolks and combine them with the egg whites. Once the noodle mixture has cooled slightly, pour the whisked eggs in the bowl. Stir, using a spatula, until combined.

Heat a well-seasoned 7-inch pot or 8-inch cast iron skillet over high heat for 3 to 4 minutes, until smoking. Reduce the heat. Drizzle 3 tablespoons of oil and tilt the pot or skillet to evenly coat on all sides. If you’re unsure if your pan is properly seasoned, you can always line the bottom and sides with parchment paper.

Pour the noodle mixture inside. Cover with a lid and bake for 1 hour. Remove the lid and continue cooking for 20 minutes, until crispy and golden brown on top. If there’s any excess oil on the surface of the kugel, carefully pour it out. Run a knife around the sides to ensure the kugel is not stuck to the pan. Place a plate, larger than the diameter of the pot or skillet over it. Carefully flip the kugel onto the plate.

Drizzle the hot kugel with honey on top. Divide into 8 slices, place each wedge cut side-down on the work surface, then slice in half. Serve warm or cold.

Looking for more recipes?

Prăjitură Turnată Cu Mere (Jammy Apple Bars)

Apricot Chicken

Chocolate Chip-Tahini Skillet Cookie

Christopher Testani for The New York Times. Food Stylist: Yossy Arefi.

Find 100 more everyday recipes in my award-winning cookbook:

SHOP THE COOKBOOK

A Better Ice Cream Sandwich

Carolina Gelen — Sat, 06 Sep 2025 01:02:44 GMT

Before we switch to cozy, comforting recipes these coming months, I wanted to share a sweet treat I’ve been enjoying recently, strawberry pop tart ice cream sandwiches—strawberry jam-swirled vanilla ice cream sandwiched between store-bought toaster strudels that develop such a tender, buttery in the freezer. Don’t omit the sprinkles, they’re too fun.

Print this recipe:

Strawberry Pop Tart Ice Cream Sandwiches

58.9KB ∙ PDF file

SMASHED SCALLION BURGERS RECIPE LINK

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes, plus chilling 4 hours

Makes 8 ice cream sandwiches

INGREDIENTS

12 ounces (350g) strawberries, hulled and quartered
1/3 cup (66g) granulated sugar
8 store-bought unfrosted strawberry toaster strudels
- Don’t feel like using store-bought ones? I have a recipe for them HERE
48 fl oz (1.4 l) vanilla ice cream
2 ounces (56g) freeze dried strawberries, ground
1/2 cup (60g) powdered sugar
2 tablespoons water or lemon juice, plus more as needed
2 teaspoons coconut oil
Sprinkles, for topping

DIRECTIONS

Line a 10.5 x 7.5-inch casserole dish with plastic wrap.

In a small pan over medium heat, combine the strawberries, granulated sugar and 1/4 cup of water. Reduce the heat if needed and simmer, stirring occasionally, for 15 to 20 minutes, until the mixture turns a saucy, jammy consistency. Set aside to cool to room temperature.

Scoop the ice cream in a medium bowl. Add the cooled jam mixture to the bowl and fold the two together using a silicone spatula, aiming for jam swirls throughout the ice cream.

Arrange 4 toaster strudels on the bottom of the plastic wrap-lined dish. Dollop the ice cream mixture on top of the toaster strudels. Using an offset spatula, spread the ice cream in an even layer. Top with remaining 4 toaster strudels. Freeze for at least 4 hours, or until the ice cream is completely solid.

Gently warm up the sides of the casserole dish using hot water or a blow torch. Holding the plastic wrap, lift up the ice cream sandwich cluster and place on a cutting board. Slice into 4 equal ice cream sandwiches and return to the freezer.

Place a cooling rack over a larger pan. In a medium bowl, combine the freeze-dried strawberries, powdered sugar, water or lemon juice, and coconut oil. Whisk to combine, adding more liquid, as needed to reach the desired consistency.

Working with an ice cream sandwich at a time, drizzle the frosting over the sandwich using a spoon. Scrape off any excess frosting. Top with sprinkles. Return to freezer and repeat with remaining sandwiches.

To serve, slice each sandwich in half.

Looking for more recipes? Here are some of my most recent ones:

Prăjitură Turnată Cu Mere (Jammy Apple Bars)

Honey Lemon Chicken Meatballs

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

One-Pot Roasted Garlic Pasta

David Malosh for The New York Times. Food Stylist: Barrett Washburne.

Find 100 more everyday recipes in my award-winning cookbook:

SHOP THE COOKBOOK

Which is officially available in French, in France!!!!!!!

ACHETER ICI

HAPPY COOKING xx

Little Effort, Big Flavor Dinners: Scallion Smash Burgers & Tuna Cacio e Pepe

Carolina Gelen — Fri, 01 Aug 2025 23:43:17 GMT

Hi, Friends!

I’ve been away from my newsletter for a while, but I’m back to sending recipes biweekly. I have two 30-minute dinners this week which are spins on classics you already know and love. I would add these to the Little Effort, Big Flavor category as they’re easy to put together on a busy weeknight. With each recipe, I'm including a few tips to help you and a video for a step-by-step reference so you can follow along.

Smashed Scallion Burgers

VIDEO TUTORIAL

Tuna Cacio E Pepe

TUNA CACIO E PEPE RECIPE LINK

VIDEO TUTORIAL

As I plan my upcoming recipes, I’d love to hear from you! What do you want to see more of? Dinners? Desserts? A little bit of both? Step by step photos? Videos? Tell me everything!

Looking for more inspiration?

I wrote a cookbook! Pass the Plate is packed with 100 easy, approachable, flavor-forward recipes from easy dinners, salads, breakfasts to desserts. Every recipe comes with a photo of the final result—I believe it’s always easier to follow a written recipe when you can visualize the final dish—and is written in a beginner-friendly manner, with simple, easy-to-understand terms.

GET THE COOKBOOK!

Searching for more ideas?

One-Pan Pepper Tomato Chicken and Rice

Green Goddess Chickpea Salad

Crunchy Phyllo Fish Sticks

Honey Peaches and Cream Pudding

Tuna Feta Melt

One-Pan Salsa Chicken and Rice

Carolina Gelen — Mon, 24 Feb 2025 07:33:47 GMT

Got a jar of salsa in the fridge? You are one step closer to getting dinner to the table in 30-ish minutes. This one-pan recipe takes advantage of the flavor-packed salsa, using it as the main liquid to cook the chicken and rice in. Whether you’re using red, green or any other salsa color, the sauce brings a multitude of veggies to the mix, such as peppers, onions, tomatoes and more, while cutting your prep time in half. Dilute the veggie-packed sauce with water, stir with the chicken and rice and simmer. Finish with fresh veggies on top and a good squeeze of lime at the end for a bright, refreshing taste in each bite.

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Makes 4 servings

Print recipe:

One Pan Salsa Chicken And Rice

73.8KB ∙ PDF file

STEP BY STEP RECIPE VIDEO

INGREDIENTS

2 tablespoons taco seasoning
2 tablespoons neutral oil, such as avocado oil, plus more for searing
Salt
4 to 6 boneless skinless chicken thighs
1 cup long grain rice, rinsed
1 1/2 cups salsa
1 1/2 cups water
1/2 chicken stock cube, optional
1 medium yellow onion, finely diced
1/2 bunch cilantro, finely chopped
3 limes
1 avocado, peeled and sliced

INSTRUCTIONS

In a bowl, combine the taco seasoning, avocado oil, a big pinch of salt, and the chicken. Toss until the chicken is evenly coated in seasoning.
In a 12-inch skillet over medium-high heat, heat 3 tablespoons of oil. Add the chicken and sear for 4 minutes. Flip and continue cooking for 2 minutes on the other side.
Transfer the chicken to a plate. Add the rice to the pan and toast in oil, stirring frequently, for 2 minutes.
Add the salsa, water, chicken stock cube, if using, and stir to combine. Return the chicken to the pan and bring to a gentle simmer. Reduce the heat to medium-low and cover the skillet with a lid. Cook, undisturbed, for 15 minutes. Turn the heat off and set the pan aside, covered, so the rice can steam and absorb the remaining liquid.
Meanwhile, fill a bowl with cold water. Add the onion and rinse thoroughly to get rid of its sharpness. Drain using a sieve and add back to the bowl. Add the cilantro, zest of one lime and the juice of 2 limes. Season with salt and stir to combine.
Top the chicken and rice with the onion and cilantro mixture. Juice the remaining lime on top. Top with avocado and serve.
Looking for more inspiration in the kitchen?
I wrote a cookbook! Pass the Plate is packed with 100 easy, approachable, flavor-forward recipes from easy dinners, salads, breakfasts to desserts. Every recipe comes with a photo of the final result—I believe it’s always easier to follow a written recipe when you can visualize the final dish—and is written in a beginner-friendly manner, with simple, easy-to-understand terms.
CHECK OUT MY COOKBOOK HERE

Searching for more dinner ideas?

Miso Maple Sheet-Pan Chicken with Brussels Sprouts

Lentil Tomato Soup

Marsala Chicken Meatballs

Everything Salmon with Creamy Caper Sauce

20-Minute Brothy Chickpeas

Scallion Soup with Turkey and Cauliflower

One-Pot Roasted Cherry Tomato Tortellini Soup

One-Pan Lemon Pepper Salmon with Leeks

Schnitzel Latkes

Carolina Gelen — Tue, 24 Dec 2024 06:14:47 GMT

These schnitzel latkes bring the best of both worlds: a juicy piece of chicken coated in a latke exterior instead of typical breadcrumbs. The result is irresistibly crunchy and tasty, and it pairs incredibly well with ginger-spiced apple sauce or lemon aioli. Enjoy!

Makes 4 large schnitzels | Prep time: 40 minutes | Cook time: 20 minutes | Total time: 1 hour

Printable recipe:

Schnitzel Latkes

88.3KB ∙ PDF file

Cinnamon Sugar Noodle Latkes Spicy Tuna Latkes

Video Tutorial

Schnitzel Latkes

1 cup all-purpose flour
4 eggs
Salt, black pepper and paprika
A dash of hot sauce, optional
4 medium (1.4kg or 3lbs) Russet potatoes
1 medium (250g or 9 oz) yellow onion, peeled
1 cup (128g) cornstarch
½ cup (60g) breadcrumbs
1/3 cup (45g) sesame seeds
4 large (1kg or 2.2lbs) chicken breasts
Oil, for frying

Ginger Apple Sauce

¾ cup (200g) apple sauce
1 small knob (5g) fresh ginger, finely grated
Salt

Lemon Aioli

2 yolks
3 garlic cloves
Zest of 1 small lemon
Juice of 1/2 small lemon
1/3 cup (75g) neutral oil, such as avocado oil
Salt

Prepare the dredging station: To a quarter sheet pan, add the flour. To a quarter sheet pan, add the eggs, a pinch of salt, a few cracks of black pepper, and a sprinkle of paprika. Add a drizzle of hot sauce, if using. Vigorously mix with a fork until combined.

Scrub the potatoes under warm water. Using the coarse side of a box grater or the shredder attachment of a food processor, grate the potatoes and onion. Add to a large 1-inch deep pan. Season with a big pinch of salt. Massage the mixture for a few minutes, until the potatoes start releasing liquid. Line a medium bowl with cheesecloth. Add the potatoes and onion to the cheesecloth. Bring the cheesecloth corners together, twist and squeeze as much liquid from the potatoes and onions as possible. Discard the liquid.

Rinse and pat dry the large, deep pan. Add the potatoes and onion back to the pan. Add the cornstarch, breadcrumbs, sesame seeds, and a pinch of salt. Toss to evenly coat.

Prepare the chicken: Line a cutting board with plastic wrap. Working with one at a time, place the chicken breast on the cutting board. Place your palm over the chicken breast. Hold the knife parallel to the cutting board and slice the chicken breast in half, starting from the curvier (thicker) side of the breast:

For 8 schnitzel latkes, slice all the way through the breast to end up with 2 cutlets.
For 4 large schnitzel latkes, slice 3/4 of the way through the breast and unfold the cut half to reveal a large cutlet.

Season with salt, pepper, and paprika. Cover with plastic wrap. Using a tenderizer or rolling pin, pound the cutlets to 0.5 cm or 1/4-inch thickness.

Make the schnitzel latkes: Working with one at a time, dip the chicken cutlet in flour on both sides. Shake off any excess flour and dip in egg on both sides. Dip in the potato mixture, pressing down the cutlet to ensure the potatoes adhere to both sides.

Cook the schnitzel latkes: Place a cooling rack on a large baking sheet to drain the chicken after frying. Place a large, 12-inch skillet over medium heat. Fill the skillet with 1-inch of oil and heat to 360°F (180°C).

Carefully place the schnitzel latke in the oil. Fry for 10 minutes, until the edges and bottom turn golden brown. Carefully flip using tongs and continue frying for 6 to 8 minutes, until golden brown and crispy. Adjust the heat as needed to prevent the oil from burning.

Carefully transfer the schnitzel latke to the cooling rack. Season with salt. Repeat with remaining schnitzel latkes.

Make the ginger apple sauce: To a small bowl, add the apple sauce and season with a pinch of salt. Using a microplane, finely grate the ginger in the bowl. Stir to combine.

Make the lemon aioli: To a 16-oz deli container or glass jar, add the yolks, garlic, a pinch of salt, lemon zest, and lemon juice. Using an immersion blender or whisk, blend/mix, slowly streaming the oil to emulsify. Taste and season with more salt, as needed. Serve the schnitzel latkes right away, with the sauces on the side.

Looking for more latke recipes? Check these out:

Pickle Latkes Lemon Latkes

Cinnamon Swirl Sheet Pan Pancakes

Carolina Gelen — Mon, 09 Dec 2024 20:54:15 GMT

Making pancakes from scratch can be a time consuming process, from making the batter to individually cooking and flipping dozens of pancakes on the stove top. One way to reduce the prep time is by delegating the cooking-task to your oven: simply pour the pancake batter in a large sheet pan and bake it until golden and fluffy, then slice the giant sheet pan pancake into squares, stack them and serve. Whether you’re making pancakes for a crowd, meal prepping or simply cooking them for yourself, this recipe will cut your prep time in half while delivering incredibly tender pancakes. When it comes to flavoring the batter, choose your own adventure: chocolate chips, blueberries, fruits, jam, or my favorite, the cinnamon swirl.

If you’ve ever made cinnamon swirl pancakes on the stove top, you know how messy things can get: the cinnamon sugar butter tends to ooze everywhere as you’re flipping the pancakes in a skillet and is very likely to burn by the time the pancake is done cooking. These cinnamon swirl sheet pan pancakes make for a much neater process: pipe the cinnamon sugar on the pancake batter, bake, and you’ll be left with neat, buttery cinnamon swirls in each pancake.

Makes 4 servings

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Printable recipe:

Cinnamon Swirl Sheet Pan Pancakes

97.4KB ∙ PDF file

GET PASS THE PLATE IN THE U.S.

INGREDIENTS

Cinnamon Swirl

1/3 cup (65g) light brown sugar
4 tablespoons (56g) room temperature unsalted butter plus 1 tablespoon (14g) butter, melted
2 teaspoons ground cinnamon

Pancakes

2 cups (500g) whole milk
2 tablespoons (26g) lemon juice
3 eggs
3 tablespoons (38g) granulated sugar
3 tablespoons (43g) unsalted butter, melted, plus 3 tablespoons (43g) for greasing
Salt
2 teaspoons vanilla extract
2 1/2 cups (312g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda

Glaze

1 cup (115g) powdered sugar
2 tablespoons (26g) whole milk

INSTRUCTIONS

Video tutorial:

Heat the oven to 375°F (190°C). Place a 13x18 inch sheet pan in the oven.

Make the cinnamon swirl: In a bowl, using an electric mixer or wooden spoon, mix together the brown sugar, 4 tablespoons room temperature butter and cinnamon. Add 1 tablespoon of melted butter and mix for a few minutes until combined.

Make the pancakes: In a bowl, combine the milk and lemon juice. Set them aside for 2 minutes. The milk will slowly start curdling. Add the eggs, sugar, 3 tablespoons melted butter, a pinch of salt and vanilla. Whisk until combined. In a separate bowl, whisk the flour, baking powder and baking soda. Pour the wet mixture over the dry ingredients and whisk until combined, a few lumps are fine, you’re not looking for an ultra-smooth batter.

Pour 1/3 cup of pancake batter in the cinnamon butter. Mix until incorporated. Add to a piping or zip-seal bag. Cut a small hole in tip of the bag.

Prepare the sheet pan: Carefully remove the sheet pan from the oven. Add the remaining 3 tablespoons butter to pan and brush all over.

Pour the pancake batter in the pan. Pipe the cinnamon swirls all over the batter.

Choose your own adventure, use more or less cinnamon swirl filling, as you like:

Bake for 15 to 18 minutes. Slice into 9 to 12 pancakes to serve.

Make the glaze: In a small bowl, combine the sugar and milk. Mix using a spoon and pour over the pancakes.

Got leftover cinnamon swirl pancakes?

Turn them into egg and cheese sandwiches:

Sear the pancakes in a little bit of butter, then top with cooked eggs and cheese. Add a splash of water, cover with a lid and steam until the cheese is melty.

One-Pot Roasted Tomato Tortellini Soup

Carolina Gelen — Thu, 31 Oct 2024 21:24:46 GMT

SCRAPS is back! I’m finally back home after weeks on the Pass the Plate cookbook tour. It has been SUCH a joy meeting and chatting with so many of you in real life, it’s hard to put into words just how humbling and rewarding this experience has been. The best I can do is thank you for your support, from the bottom on my heart!!!

Today I’m sharing with you my cozy one-pot roasted tomato tortellini soup. The base for the soup is roasted cherry tomatoes, and we’re roasting them in the same pot we’ll be make the soup in for an easy clean up. After the cherry tomatoes get sweet and jammy in the oven, we blend them with vegetable stock, then simmer everything else in that broth: canned beans, kale, and tortellini. The final result is a creamy, cozy and oh-so-comforting soup.

In other news, yesterday I ate the best tomato I’ve had in my entire life and it came from my garden?! This was the first year in my life having a garden and it has been such a thrill being able to harvest my own produce. Here are some of the things I’ve grown over the summer:

And some of the things I’ve made with the produce:

You have been cooking so many goodies from Pass the Plate, thank you for taking the time to send photos my way! Since the last time I’ve shared my cookbook, Pass the Plate has become a New York Times Bestseller and is officially available in the UK (and slowly making its way to other countries). Book links below:

AMAZON SALE

GET PASS THE PLATE IN CANADA

GET PASS THE PLATE IN THE UK

GET PASS THE PLATE IN ROMANIA

Prep time: 5 minutes

Cook time: 45 minutes

Total time: 50 minutes

Makes 4 servings

Printable recipe:

One-Pot Roasted Tomato Tortellini Soup

95.6KB ∙ PDF file