Quick to assemble and even quicker to transform—after resting overnight in the refrigerator, your pickled onions will be ready to enjoy. Here’s what you need:

• Large red onion – Trimmed, peeled and thinly sliced. Red onions are recommended for their milder, slightly sweet flavor and vibrant color.
• Apple cider vinegar – Adds bright acidity and a subtle fruity note that balances the onion’s sweetness.
• Red wine vinegar – Provides depth and a sharper tang for a well-rounded pickling brine.
• Granulated sugar – Balances the vinegar with a touch of sweetness; organic sugar is an option if preferred.
• Kosher salt – Kosher salt is easiest to measure by volume; if using table salt, reduce the amount slightly.
• Ground allspice – A warm, aromatic note that complements the vinegar and sugar.
• Red pepper flakes – Optional but recommended for a hint of heat.

I love how the bright pink-red color appears within minutes—it’s a beautiful pop on any plate.

Ways to use your Flavorful Pickled Red Onions

• Top tacos, burritos and bowls for a bright, acidic crunch.
• Add to burgers, sandwiches and hot roast beef for contrast and color.
• Stir into chicken or tuna salad for an instant flavor upgrade.
• Scatter over avocado toast, grain bowls or roasted vegetables.
• Include on charcuterie boards or finely dice to garnish deviled eggs and dips.

Flavorful Pickled Red Onions

Keep a jar of these pickled red onions in your refrigerator to brighten tacos, salads, burgers and more.

Prep Time
10 minutes

Cook Time
5 minutes

Total Time
15 minutes

Servings
12 or more servings

Author
Rosemary Stelmach

Ingredients

• 1 large red onion, thinly sliced
• 1 cup apple cider vinegar
• 1/2 cup red wine vinegar
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 1/8 teaspoon ground allspice
• Pinch of red pepper flakes (optional)

Instructions

1. Trim, halve and peel the onion. Place the cut side down and slice into half moons about 1/8″ thick. A mandoline may be used for very thin slices.

2. In a medium saucepan, whisk together the vinegars, sugar and salt. Heat over medium-high until it comes to a boil, whisking until sugar and salt dissolve. Remove from heat and stir in allspice and red pepper flakes.

3. Add the sliced onion to the hot brine and stir gently. Allow to cool completely at room temperature, then transfer to a glass jar and refrigerate until chilled. Flavors develop overnight.

4. Store refrigerated for up to four weeks, making sure the onion slices remain submerged in the pickling liquid.

Note: These pickled red onions are a versatile, refrigerator-style condiment—no special canning equipment required. Keep them chilled and enjoy their tangy crunch over a variety of dishes.

If you enjoy these pickled red onions, try pairing them with other quick refrigerator pickles for a colorful, flavorful condiment selection.

The post Tangy Pickled Red Onions for Salads, Tacos & Burgers first appeared on Eylek.

Start by pan-frying boneless, skinless chicken thighs until golden, then make the sauce in the same skillet using chicken broth, heavy cream, spinach and sun-dried tomatoes. The result is a velvety, savory sauce that clings to the chicken — perfect served with crusty bread or a side that soaks up every drop.

What you’ll need to make Chicken with Creamy Tuscan Pan Sauce

• Olive oil – Extra-virgin olive oil works well for flavor and a pleasant peppery finish.
• Boneless skinless chicken thighs – Thighs are recommended for their juiciness and forgiving texture during simmering.
• Salt & freshly ground black pepper – To taste.
• Dried oregano – Concentrated and aromatic; if you prefer fresh oregano, use about 1½ teaspoons chopped.
• Dried thyme leaves – Earthy and robust; substitute 1½ teaspoons fresh thyme if desired.
• Paprika – Sweet paprika keeps the flavor mild; smoked paprika adds a smoky depth if you like.
• Garlic powder – A convenient way to add stable garlic flavor in the seasoning mix.
• Fresh garlic cloves – Finely minced or grated for the sauce. A garlic press or fine grater keeps the garlic integrated without chunks.
• Chicken broth – Use your preferred prepared broth or homemade stock for more depth.
• Heavy cream – Heavy cream gives the sauce a richer texture; whipping cream can be used in a pinch.
• Baby spinach – Roughly chopped; tender baby leaves add color and a mild, sweet flavor.
• Sun-dried tomatoes in oil – Drain and chop; they bring concentrated tomato flavor and a pleasant chewiness to the sauce.
• Parmigiano-Reggiano – Freshly grated for the best savory finish.

Dried oregano and thyme are used here for convenience; if you prefer, swap in fresh herbs for a brighter, more delicate flavor.

• Return the skillet to the heat and add a little more oil if needed.
• Stir in the minced garlic and cook for about 15 seconds until fragrant.
• Whisk in the chicken broth, scraping up the browned bits from the bottom of the pan to build flavor.

Serving suggestions for the Tuscan pan sauce chicken

This versatile dish pairs well with many sides. Choose a side that will complement the creamy, savory sauce and round out the meal.

• Toasted orzo or a simple buttered rice make excellent bases to catch the sauce.
• Herb-roasted potatoes, cheesy potato stacks or roasted baby potatoes add comforting texture and flavor.
• A crisp green salad or sautéed seasonal vegetables balances the richness.
• Always include crusty bread to mop up the sauce — it’s essential.

Chicken with Creamy Tuscan Pan Sauce

Pan-seared chicken thighs finished in a creamy sauce with chicken broth, heavy cream, spinach and sun-dried tomatoes, finished with freshly grated Parmigiano-Reggiano. All done in one pan in about 30 minutes.

Prep Time
5 minutes

Cook Time
25 minutes

Total Time
30 minutes

Servings
4 servings

Author
Rosemary Stelmach

Ingredients

• 2 tablespoons olive oil
• 24 ounces boneless skinless chicken thighs
• salt & freshly ground black pepper (to taste)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 3 garlic cloves, minced or grated
• 3/4 cup chicken broth or stock
• 2/3 cup heavy cream
• 1 cup fresh baby spinach, roughly chopped
• 1/2 cup sun-dried tomatoes in oil, drained & chopped
• 1/4 cup freshly grated Parmigiano-Reggiano

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, oregano, thyme, paprika and garlic powder.

2. Add the seasoned chicken thighs to the hot oil and sauté for about 6 minutes until lightly browned. Turn each piece and cook 5 minutes more. Remove the chicken and set aside.

3. Return the skillet to the burner and add a touch more oil if needed. Stir in the minced garlic and cook briefly, then whisk in the chicken broth while scraping up browned bits. Stir in the heavy cream, spinach, sun-dried tomatoes and grated cheese. Simmer for about 5 minutes, stirring occasionally.

4. Return the chicken and any juices to the skillet and cook 3–4 minutes until the chicken is cooked through and the sauce has thickened. Remove from heat and serve with crusty bread or your preferred side.

More recipes to try

Enjoy this simple, satisfying recipe any night of the week. With minimal prep and one skillet to clean, it’s a great choice for busy evenings or for entertaining when you want a comforting dish without a lot of fuss.

The post Tuscan Pan-Seared Chicken in Creamy Garlic Sauce first appeared on Eylek.

What is a slab pie?

A slab pie is baked on a rectangular rimmed sheet pan instead of a round pie plate. The shape makes it easy to cut uniform squares or bars, often serving many people at once. Because the crust is rolled thin and baked over a large surface, slab pies usually have a higher crust-to-filling ratio and are especially good for serving a crowd.

This version features a tender, flaky dough brightened with lemon, and a peach filling sweetened with dark brown sugar and warmed by vanilla and cinnamon.

Ingredients for the dough

Note: The dough needs to chill for at least two hours, or preferably overnight.

• Whole-wheat pastry flour — finely milled whole-grain flour that yields a light, tender crust.
• Unbleached all-purpose flour — used with the pastry flour for structure.
• Kosher salt — enhances flavor; if using table salt reduce amount slightly.
• Cold unsalted butter — cut into small pieces; unsalted allows you to control salt level and preserve the butter flavor.
• Olive oil — extra-virgin works fine; a neutral oil can be substituted if preferred.
• Lemon juice — fresh is best to brighten the dough flavor.
• Cold water — keep it chilled for a flakier crust.

Make your own whole-wheat pastry flour

If you don’t have whole-wheat pastry flour, combine 1 cup whole wheat flour minus 2 tablespoons with 2 tablespoons cornstarch or arrowroot starch and sift together 3–4 times to aerate.

No food processor? You can make the dough by hand.

• Stir dry ingredients in a large bowl, then cut in cold butter with a pastry cutter or two knives until the texture resembles coarse crumbs.
• Add the oil, lemon, and cold water and stir with a wooden spoon until a shaggy dough forms; avoid overworking it.

A kitchen scale helps to divide the dough accurately, but approximate portions are fine.

Peach & vanilla filling

• Ripe peaches — peeled and sliced (about 6 pounds, roughly 12 cups). For a rustic pie you can leave the skins on.
• Dark brown sugar — gives a deeper caramel flavor.
• Cornstarch or arrowroot — thickens the filling.
• Vanilla bean paste or pure vanilla extract — adds rich vanilla flavor; paste also provides flecks for visual appeal.
• Ground cinnamon — a warm accent.
• Egg yolk and water — for an egg wash to glaze the lattice.

Use a very large bowl to mix the peaches and dry ingredients; you want each piece coated with the vanilla-sweet mixture. I used an 8-quart stockpot when my bowl was too full.

Assemble the slab pie

Working with large dough pieces can be challenging, but take your time — the result is worth it. If you prefer, store-bought refrigerated pie dough can be used in a pinch (you’ll need two packages for this size).

• Spoon the peach filling evenly over the dough.
• Roll the smaller dough disk between floured sheets into a thin 11″ x 17″ rectangle; cut into 3/4″ strips and arrange in a lattice over the peaches.
• Trim and crimp edges to seal, using any excess dough as needed.

Finishing and baking

• Whisk one egg yolk with 1 teaspoon room-temperature water and brush the lattice and crust evenly.
• Bake at 375°F for 50–55 minutes, until the filling is thick and bubbly and the crust is golden brown.
• Cool at least 20 minutes before slicing and serving.

Serving suggestion

Serve warm or at room temperature with a scoop of vanilla ice cream. The contrast of warm peach filling and cold ice cream is irresistible and perfect for gatherings.

More ideas

If you enjoy this slab pie format, try it with different fillings such as apple, custard, or savory combinations. Slab pies are versatile and scale well for large groups.

The post Peach and Vanilla Slab Pie Recipe first appeared on Eylek.

There’s something satisfying about picking up a crisp chip and dipping it into a bowl of chocolate. You control how much chocolate you want on each bite — just enough to be indulgent without overpowering the delicate cookie. These lacy cookie chips are thin, crisp, and slightly sweet, paired perfectly with a bittersweet dip that balances the flavor.

Ingredients for the cookie chips

• Quick-cooking rolled oats – Quick oats work best for a lacy, even texture.
• Granulated sugar – Use the sugar you prefer; organic granulated sugar can offer a slightly deeper flavor.
• Butter – Melted, salted butter is recommended.
• Unsweetened shredded coconut – Unsweetened gives a drier consistency and avoids extra sweetness.
• Egg – One large egg, lightly beaten.
• Pure vanilla extract – Adds depth and natural aroma.
• Fresh orange juice – A small amount brightens the flavor.
• Unbleached all-purpose flour – Or use a gluten-free 1:1 baking flour if needed.
• Salt – A pinch of fine salt to balance sweetness.

The cookie batter is mixed in one bowl like a thin, slightly lumpy batter. It’s the same base as many lace-cookie recipes, with shredded coconut added here for texture and flavor. The steps are easy: stir, drop, bake, and shape while warm.

If you need a gluten-free version, substitute a 1-to-1 gluten-free baking flour and make sure the oats are certified gluten-free. The result will be nearly identical in texture and flavor.

• Drape each warm cookie over the rolling pin and gently press the edges to form a curved chip shape. They should set within about 60 seconds.
• If cookies cool too much and become brittle, return the sheet to the oven for 30–60 seconds to make them pliable again.
• Repeat until all batter is used. Expect about 6 to 7 dozen cookie chips.

• Allow the formed chips to cool completely on a rack.
• Store finished cookie chips in an airtight container at room temperature for up to one week.

Ingredients for the chocolate dip

• Whipping cream or heavy cream – Either will make a rich, smooth sauce.
• Pure vanilla extract
• Honey – Adds a glossy texture and a gentle sweetness.
• Bittersweet chocolate, chopped – The bittersweet chocolate contrasts nicely with the sweet chips; use semisweet if preferred.

The chocolate sauce stays creamy and perfect for dipping while warm. Because it’s cream-based, don’t leave it at room temperature for long — after about an hour refrigerate any unused sauce and reheat as needed.

These cookie chips and the chocolate dip are a simple yet elegant treat to serve at parties, family gatherings, or as a special dessert. Try spooning a little of the warm chocolate over ice cream for another delicious option.

Recipe at a glance

Note: The photographs show serving suggestions and plating ideas to inspire presentation. Enjoy making these at home for a delicious, shareable dessert.

The post Crispy Lacy Cookie Chips with Chocolate Dip first appeared on Eylek.

When the tortellini goes in, the soup transforms into a substantial bowl of comfort—perfect for weeknights, potlucks, or meal prep.

What you’ll need for Tortellini Soup with Chicken & Spinach

• Butter – salted or unsalted.
• Olive oil – extra-virgin for the best flavor.
• Fresh garlic – chopped.
• Large onion – chopped (white, yellow, or sweet).
• Fresh celery – thinly sliced.
• Fresh carrots – thinly sliced; they hold up well while simmering.
• Fresh parsley – chopped, adds brightness; save some for garnish.
• Chicken broth – store-bought or homemade stock.
• Canned tomatoes – roughly chopped; San Marzano or whole tomatoes crushed by hand work well.
• Fresh oregano – chopped. If using dried, use a smaller amount (about 1/4 teaspoon).
• Bay leaves – remove before serving.
• Cooked chicken breast – shredded; rotisserie chicken is convenient.
• Parmesan rind – optional, adds umami when simmered in the broth.
• Fresh baby spinach – roughly chopped; tender and mildly sweet.
• Frozen peas – nutritious and naturally sweet.
• Cheese tortellini – fresh or frozen; refrigerated imported varieties are excellent.
• Salt & freshly ground black pepper – to taste.
• Parmesan cheese – freshly grated for serving.

Customize your Tortellini Soup

• Add chopped fresh basil with the parsley for extra herb aroma.
• Swap some shredded chicken for cooked sausage crumbles for a heartier flavor.
• Use chopped escarole instead of baby spinach for a slightly different texture and taste.
• Try tortellini filled with mushrooms or roasted butternut squash for a twist.

For a richer finish

Stir in a splash of heavy cream just before serving to make the soup luxuriously creamy.

Print

Tortellini Soup with Chicken & Spinach

Hearty and delicious. Freezes well.

Prep Time 25 minutes

Cook Time 1 hour

Total Time 1 hour 25 minutes

Servings 8 quarts

Author Rosemary Stelmach

Ingredients

• 2 tablespoons butter
• 1/4 cup olive oil
• 4 cloves garlic, chopped
• 1 large onion, chopped(about 1 1/2 cup / 7.5 ounces)
• 4 stalks celery, thinly sliced(about 1 1/2 cup / 6.5 ounces)
• 7 carrots, thinly sliced(about 3 cups / 14 ounces)
• 1/2 cup fresh parsley, chopped
• 3 – 46 ounce cans chicken broth
• 1 – 28 ounce can tomatoes, roughly chopped
• 1 tablespoon fresh oregano, chopped(or generous pinch of dried oregano)
• 2 bay leaves
• 4 cups cooked chicken breast, shredded(16 ounces)
• 2-inch parmesan cheese rind (optional)
• 11 ounces fresh baby spinach, roughly chopped
• 12 ounces frozen peas
• 16 ounces cheese tortellini(fresh or frozen)
• kosher or sea salt
• freshly ground black pepper
• 1/2 cup parmesan cheese, freshly grated(1 1/2 ounce)

Instructions

1. In a stockpot or Dutch oven (8-quart), heat the butter and oil over medium heat. Add garlic and onion; sauté about 3 minutes. Add celery, carrot, and parsley. Cover and cook about 10 minutes. Lightly season with salt and pepper.

2. Add the chicken broth, tomatoes, oregano, bay leaves, parmesan rind (if using), and chicken. Bring to a boil. Partially cook the peas separately, then add them to the soup. Reduce heat and simmer uncovered for 30 minutes.

3. While the soup simmers, cook the cheese tortellini until al dente according to package directions; do not add salt to the water. Drain and set aside.

4. Add the fresh baby spinach to the soup and stir. Simmer an additional 10 minutes. Remove bay leaves and parmesan rind. Adjust seasoning. Place a generous amount of tortellini in each bowl, ladle hot soup over it, and top with freshly grated parmesan.

5. NOTE: Allow the soup to cool slightly in the pot before adding any remaining tortellini you plan to leave in the pot to avoid overcooking the pasta.

Give this Tortellini Soup with Chicken & Spinach a try — it often becomes a family favorite and a reliable crowd-pleaser.

More hearty soups to try…

The post Chicken and Spinach Tortellini Soup Recipe first appeared on Eylek.

Also called pan tres leches (literally “three milks bread”), tres leches is a classic Latin-style cake. Its exact origin is debated—some credit Nicaragua, others Mexico—but what matters is the irresistible combination of a light cake and a rich milk soak.

The cake is saturated with evaporated milk, sweetened condensed milk and heavy cream. Just before serving it’s finished with freshly whipped cream and lightly sweetened strawberries. It sounds decadent—and it is—but it’s absolutely worth the indulgence.

Ingredients for Tres Leches Cake with Berries

• Flour – Unbleached all-purpose flour.
• Baking powder – Provides lift for a light, tender cake.
• Kosher salt – Balances the sweetness.
• Eggs – Large eggs at room temperature.
• Granulated sugar – For the cake and to macerate the berries.
• Pure vanilla extract – Or vanilla seeds for deeper flavor.
• Whole milk – Adds richness to the batter.
• Heavy cream – Used in the three-milk soak and for whipping.
• Canned evaporated milk – Concentrated milk without added sugar.
• Canned sweetened condensed milk – Sweet and creamy.
• Pure almond extract – A little enhances the milk mixture.
• Vanilla bean seeds – Scraped from one pod, or substitute extract or paste.
• Fresh strawberries – Washed, trimmed and sliced.
• Whipping cream – For fresh whipped cream topping.
• Confectioners’ sugar – For the whipped cream and dusting.

• After the cake has absorbed the milk mixture and chilled, poke additional holes if needed and press gently so the cake is evenly saturated.
• Cover and refrigerate at least 6 hours; 8–24 hours will deepen the flavor.

This yields twelve generous servings. Stored covered in the refrigerator, the cake keeps well for up to five days—making it an excellent make-ahead dessert. If serving over multiple days, prepare fresh whipped cream and berries as needed.

Use a single berry variety or a mix of in-season berries.

The post Tres Leches Cake with Fresh Berries: Moist Latin Milk Cake Recipe first appeared on Eylek.

Forget the endless aisles of store-bought salad dressings. The secret to transforming a simple bowl of greens into a culinary masterpiece lies in a classic, homemade French Dijon Vinaigrette. This recipe is not just another dressing; it’s a foundational element of French cuisine, celebrated for its perfect balance of tangy, savory, and fresh flavors. In just a few minutes, you can whisk together a vinaigrette so vibrant and delicious, it will elevate everything from salads to roasted vegetables and grilled meats. Prepare to unlock a world of flavor with this easy-to-master recipe.

At its heart, a traditional French vinaigrette is a masterclass in simplicity. It’s an emulsified dressing created by combining an acid (like vinegar) with an oil. The classic ratio is typically one part acid to three parts oil, with Dijon mustard acting as the magical emulsifier that brings them together in creamy harmony. This recipe builds on that timeless foundation, incorporating finely minced shallots and a symphony of fresh herbs to create a dressing that is both sophisticated and incredibly versatile.

Why This Is the Best French Vinaigrette Recipe

There are countless variations of French dressing, but this one stands out for several key reasons. It achieves the perfect harmony of flavors, ensuring no single ingredient overpowers another. It’s wonderfully versatile, equally at home on a simple green salad as it is marinating chicken or drizzling over roasted potatoes. Most importantly, it’s incredibly easy to make. Once you experience the fresh, bright taste of this homemade vinaigrette, you’ll say goodbye to bottled dressings for good.

Key Ingredients for an Authentic French Dijon Vinaigrette

The quality of your vinaigrette depends entirely on the quality of your ingredients. Here’s a breakdown of what you’ll need and why each component is essential for achieving that perfect, authentic flavor.

• Shallot: Finely minced or grated, shallots are the unsung hero of this dressing. They offer a delicate, sweet flavor with a hint of garlic, providing a more refined taste than a standard onion would. Macerating them in the vinegar first softens their bite and infuses the entire dressing.
• Champagne Vinegar: This vinegar is light, crisp, and less acidic than many of its counterparts, with a subtle floral note. It provides the necessary tang without being overpowering. If you can’t find it, a good quality prosecco wine vinegar, white wine vinegar, or sherry vinegar are excellent substitutes.
• Dijon Mustard: This is the non-negotiable heart of the vinaigrette. Dijon mustard is more than just a flavor agent; its natural emulsifying properties help bind the oil and vinegar together, creating a smooth, stable dressing. Its complex, tangy profile is far superior to standard yellow mustard for this application. You can use either smooth or whole-grain (coarse) Dijon.
• Honey: A touch of honey balances the acidity of the vinegar and the sharpness of the mustard. It adds a subtle sweetness and contributes to a silky, luxurious texture that coats the salad greens perfectly.
• Piment d’Espelette: This special pepper powder from the Basque region of France offers a gentle, fruity heat with a hint of smokiness. It adds a unique complexity that elevates the dressing beyond the ordinary. If unavailable, Aleppo pepper or a tiny pinch of cayenne mixed with paprika can be used, but add it cautiously.
• Extra-Virgin Olive Oil: A high-quality EVOO is crucial. Its fruity, peppery notes form the rich backbone of the vinaigrette. Choose a single-source oil if possible, as its robust flavor will shine through.
• Avocado Oil: Blending olive oil with a neutral oil like avocado oil helps to mellow the flavor and prevent the olive oil from solidifying in the refrigerator. Avocado oil is prized for its clean taste and smooth texture.
• Fresh Herbs (Chives, Tarragon, Parsley): Fresh herbs are essential for a vibrant, aromatic dressing. Chives add a mild oniony note, flat-leaf parsley brings a clean, peppery freshness, and tarragon imparts its signature sweet, slightly anise-like flavor that is quintessentially French. Always opt for fresh over dried herbs for the best results.
• Salt & Freshly Ground Black Pepper: These are fundamental flavor enhancers. Seasoning to taste is the final step that ties all the other ingredients together.

How to Make Classic French Dijon Vinaigrette: Step-by-Step

Making this vinaigrette is incredibly simple. Using a glass mason jar is the easiest method, as it doubles as a mixing vessel and a storage container. A simple shake is all it takes to emulsify.

Step 1: Macerate the Shallots

Place the finely minced shallot into a clean glass jar or a small bowl. Pour the champagne vinegar over the shallots and let the mixture sit for about 5 to 10 minutes. This step, known as macerating, softens the shallots’ harshness and infuses their sweet flavor into the vinegar.

Step 2: Combine and Emulsify

To the jar with the shallots and vinegar, add the Dijon mustard, honey, and Piment d’Espelette. Secure the lid on the jar and shake vigorously for about 15 seconds. Alternatively, if using a bowl, whisk these ingredients together. Next, add the extra-virgin olive oil and avocado oil. Secure the lid again and shake vigorously until the dressing becomes creamy and emulsified. If using a bowl, slowly stream in the oils while whisking constantly. This gradual addition is key to a stable emulsion.

Step 3: Add Fresh Herbs and Season

Open the jar and add the finely chopped fresh chives, tarragon, and parsley. Give it another gentle shake or stir to combine. Now, it’s time to taste. Use a leaf of lettuce or a spoon to sample the dressing. Add salt and freshly ground black pepper to your preference, shaking one last time to incorporate.

Creative Ways to Use Your Vinaigrette

While this dressing is perfect for a simple green salad, its utility extends far beyond that. Here are some inspiring ways to use your delicious homemade vinaigrette:

• Elevate a Classic Salad: Use it to dress a classic Salade Niçoise or a simple bistro salad with goat cheese, walnuts, and roasted beets.
• Roasted Vegetable Glaze: Toss with warm roasted vegetables like cauliflower, broccoli, asparagus, or fingerling potatoes right after they come out of the oven. The vegetables will absorb the amazing flavor.
• Flavorful Marinade: It works beautifully as a marinade for chicken, pork, or firm fish like salmon or swordfish. Marinate for at least 30 minutes before grilling or roasting.
• Perfect Potato Salad: Create a sophisticated French-style potato salad by tossing warm, boiled new potatoes with this vinaigrette, fresh herbs, and capers.
• Grain Bowl Drizzle: Drizzle it over a quinoa or farro bowl to add a bright, zesty finish.

Storage and Tips for Success

• Storage: Store your vinaigrette in a sealed jar in the refrigerator. Due to the fresh herbs, it is best enjoyed within 5-7 days.
• Separation is Natural: The dressing may separate or solidify slightly in the fridge. This is completely normal. Simply let it sit at room temperature for 10-15 minutes and then shake vigorously to re-emulsify before serving.
• Adjust to Your Taste: The best part about homemade dressing is that you are in control. If you prefer it tangier, add a bit more vinegar. For more sweetness, add a little more honey. Feel free to adjust the proportions to match your personal preference.

Print

Classic French Dijon Vinaigrette

Far superior to store-bought versions, this versatile vinaigrette is perfect for dressing salads and roasted vegetables. It also serves as an exceptional marinade for chicken and seafood.

Prep Time 10 minutes

Total Time 10 minutes

Servings 16 servings

Author Rosemary Stelmach

Ingredients

• 1 medium shallot, finely minced
• 1/2
  cup
  champagne vinegar
  (or prosecco wine vinegar)
• 1
  tablespoon
  Dijon mustard
  (smooth or coarse)
• 2 1/2
  tablespoons
  honey
• 3/4
  teaspoon
  Piment d’Espelette pepper powder
  (more or less to taste)
• 1/2
  cup
  extra virgin olive oil
• 1/4
  cup
  avocado oil
• 1
  tablespoon
  fresh chives, finely chopped
• 1
  tablespoon
  fresh tarragon, finely chopped
• 1
  tablespoon
  fresh parsley, finely chopped
• salt & freshly ground black pepper
  (to taste)

Instructions

1. In a mason jar or small bowl, combine the finely minced shallot and the champagne vinegar. Let the mixture sit for 5-10 minutes to macerate.

2. Add the Dijon mustard, honey, and Piment d’Espelette to the jar. Then, add the olive oil and avocado oil. Secure the lid and shake vigorously until the dressing is creamy and fully emulsified. If using a bowl, whisk constantly while slowly drizzling in the oils.

3. Add the finely chopped chives, tarragon, and parsley. Shake or mix again to combine. Taste the vinaigrette and season with salt and pepper as needed.

4. Serve immediately over your favorite salad greens, or drizzle on grilled meats and roasted vegetables. Store any leftovers in a sealed jar in the refrigerator for up to 5-7 days. Shake well before each use.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

More Delicious Dressings to Try…

The post Timeless French Dijon Vinaigrette first appeared on Eylek.

Get ready for a flavor explosion that perfectly balances sweet, savory, and spicy notes. This recipe for Roasted Peppers with Long Hots is a true celebration of bold Italian-American flavors, creating an appetizer that’s both rustic and incredibly delicious. While it packs a significant spicy punch, the beauty of this dish lies in its customizability. You are in complete control of the heat, allowing you to create a version that’s perfectly suited to your palate, whether you prefer a mild warmth or a fiery kick.

There’s a beloved local Italian restaurant in my area, Filomena’s, famous for its incredible atmosphere and authentic cuisine. Before every meal, they present a generous basket of warm, crusty Italian bread alongside a bowl of their signature roasted peppers. It’s a simple, perfect starter that has become legendary among patrons. My family, in particular, is absolutely obsessed with them. This recipe is my dedicated attempt to recreate that magical dish at home, and I must say, the results have been spectacular. In fact, my family has unanimously declared my version even better than the original! Watching them devour every last bite, soaking up the flavorful oil with bread, I know they truly mean it.

This dish is more than just a recipe; it’s a versatile condiment, a vibrant appetizer, and a fantastic addition to any meal. It’s perfect for scooping onto toasted bread, layering into sandwiches, or tossing with your favorite pasta. Let’s dive into how you can bring this restaurant-quality classic into your own kitchen.

Why You’ll Love This Roasted Peppers Recipe

This isn’t just another pepper dish. It’s a carefully crafted recipe that hits all the right notes. Here’s why it will quickly become a staple in your home:

• Perfect Balance of Flavors: The natural sweetness of the bell peppers, intensified by roasting, provides a beautiful counterpoint to the sharp, fruity heat of the long hots. Combined with aromatic garlic, caramelized onions, and a touch of tomato, the flavor profile is complex and deeply satisfying.
• Fully Customizable Heat: You are the chef! Easily adjust the spiciness by increasing or decreasing the number of long hot peppers. For a milder dish, use just one or two. For a five-alarm fire, add more and even include some of the seeds and membranes.
• Incredibly Versatile: While it shines as an appetizer with bread, its uses are nearly endless. Add it to a sausage and pepper sandwich, spoon it over grilled chicken or fish, mix it into an omelet, or use it as a vibrant topping for polenta or pasta.
• Simple, Wholesome Ingredients: This recipe relies on fresh, readily available produce and pantry staples. There are no complicated or hard-to-find items, just pure, honest-to-goodness flavor.
• Restaurant-Quality Results at Home: Impress your family and friends with an appetizer that tastes like it came from a high-end Italian eatery. The process is straightforward, but the final product is elegant and full of gourmet flavor.

Key Ingredients for Perfect Roasted Peppers

The success of this dish lies in the quality of its simple ingredients. Here’s a closer look at what you’ll need and why each component is important.

• Long Hot Peppers: These are the star of the show, providing the signature heat. Long hots are slender, vibrant green peppers known for their variable spiciness, which can range from moderately warm to intensely hot. They also have a unique, slightly fruity flavor that sets them apart from other chiles. They are a cornerstone of Italian-American cooking.
• Sweet Bell Peppers: These form the sweet, fleshy base of the dish. I recommend using a mix of colors like red, yellow, and orange. These varieties are sweeter than green bell peppers and become wonderfully tender and caramelized when roasted, which helps to balance the spiciness of the long hots.
• Extra-Virgin Olive Oil: Do not skimp on this! A high-quality EVOO is essential, as its flavor will permeate the entire dish. I prefer a single-source Italian olive oil for its robust, fruity, and slightly peppery taste. You’ll use it for roasting the peppers and for sautéing the aromatics, creating a rich, luxurious base.
• Onion: Thinly sliced onions are sautéed until sweet and lightly caramelized, adding a deep, savory foundation of flavor. You can use yellow, white, or sweet Vidalia onions for this purpose.
• Garlic Cloves: Fresh garlic is a must. We’ll smash the cloves to release their essential oils, infusing the dish with a pungent, aromatic character without becoming overpowering.
• Canned Tomatoes: A small amount of tomato adds a touch of acidity and sweetness, rounding out the flavors. I highly recommend using canned whole San Marzano tomatoes, which are prized for their low acidity and superior flavor. Draining them and crushing them by hand creates a rustic, chunky texture that works perfectly in this dish.
• Kosher Salt & Freshly Ground Black Pepper: These are essential for enhancing all the other flavors. The coarse texture of kosher salt allows for better control when seasoning by hand.

Step-by-Step Guide to Making Spicy Roasted Peppers

Follow these detailed steps to create a flawless batch of roasted peppers every time. The process is divided into roasting the peppers and then combining them with the other ingredients to build layers of flavor.

Step 1: Roasting the Peppers

The first step is to roast the peppers to soften them, deepen their flavor, and make the skins easy to remove.

• Preheat your oven to 375°F (190°C). For an easier cleanup, line a large, rimmed baking sheet with parchment paper.
• Thoroughly wash and dry both the long hots and the bell peppers.
• In a large bowl, toss the peppers with about a quarter-cup of extra-virgin olive oil, ensuring each pepper is fully coated. This will help the skins to blister and prevent the peppers from drying out.



• Arrange the peppers in a single layer on the prepared baking sheet. Sprinkle them generously on all sides with kosher salt and freshly ground black pepper.



• Bake for 20 to 30 minutes. Use tongs to turn the peppers every 10 minutes so they cook evenly. You’re looking for the skins to be slightly charred and blistered and the flesh to be tender.

Step 2: Steaming and Peeling the Peppers

This is a crucial step for easy peeling. Trapping the steam from the hot peppers will loosen their skins, making them simple to slide off.

• Once roasted, immediately transfer the hot peppers from the baking sheet to a heatproof bowl.



• Cover the bowl tightly with plastic wrap to trap all the steam inside.



• Let the peppers steam in the covered bowl for about 15 minutes.
• Once cool enough to handle, remove the plastic wrap. The skins should now peel away easily. Peel all the peppers, then slice them in half lengthwise.



• Remove and discard the stems, seeds, and the white pithy membranes from all the peppers. Be extra careful with the long hots, as their seeds and membranes hold most of the capsaicin, which is the source of the heat. Removing them thoroughly will help control the final spice level.



• Cut the peeled and seeded peppers into generous, bite-sized strips and set them aside.

Step 3: Building the Flavor Base

Now we create the aromatic foundation that will bring all the elements together.

• Place a large skillet over medium heat. Add another quarter-cup of olive oil, ensuring the bottom of the pan is generously coated.



• When the oil is shimmering, add the sliced onions. Sauté for about 10 minutes, stirring occasionally, until they are soft, translucent, and just beginning to caramelize.



• Add the smashed garlic cloves to the pan and continue to sauté for another 2 to 3 minutes until fragrant. Be careful not to let the garlic burn, as it will become bitter.

Step 4: Combining and Simmering

This final step marries all the flavors together in the skillet.

• Add the prepared pepper strips to the skillet along with another quarter-cup of olive oil. Stir gently to combine. The mixture should be quite moist and almost “soupy” with olive oil. If it looks dry, don’t hesitate to add a little more.
• Reduce the heat to low-medium. Allow the mixture to gently sauté for 30 minutes, stirring occasionally. This slow cooking process allows the peppers to become incredibly tender and absorb all the flavors of the oil, garlic, and onions.



• Gently crush the drained San Marzano tomatoes with a spatula or your hands and add them to the skillet.



• Stir everything together and continue to sauté for a final 10 minutes to meld the tomato flavor into the dish.



• Remove from the heat and allow the mixture to cool slightly before serving. You can transfer it to a serving bowl or serve it family-style directly from the skillet. Be sure to have plenty of crusty bread on hand for dipping!

Tips for Success and Variations

To ensure your roasted peppers are perfect every time, keep these tips in mind.

• How to Control the Spice Level: The heat of this dish is entirely in your hands. As written, using 5-6 long hots creates a dish with a significant kick.
  • For Mild Heat: Use only one or two long hot peppers and be meticulous about removing all seeds and white membranes.
  • For Medium Heat: Follow the recipe as written.
  • For Intense Heat: Increase the number of long hots. For extreme spice enthusiasts, you can even leave some of the seeds and membranes intact. Proceed with caution!
• Variations to Try: Feel free to experiment with additional flavors. A handful of capers or sliced Kalamata olives can add a wonderful briny contrast. A splash of high-quality balsamic vinegar at the end of cooking can also add a delightful tang.
• Serving Suggestions: Beyond bread, these peppers are fantastic on an antipasto platter with cheeses and cured meats, layered in a panini, or served as a flavorful side dish for grilled steak or roasted pork.

Storage and Make-Ahead Instructions

These roasted peppers are an excellent make-ahead dish, as the flavors continue to develop and meld as they sit.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Ensure the peppers are submerged in the olive oil, which helps to preserve them.
• Serving Leftovers: The peppers can be served cold, at room temperature, or gently reheated in a skillet or the microwave. I personally think they taste best at room temperature, which allows all the nuanced flavors to shine.

Print

Roasted Peppers with Long Hots

Top a slice of crusty artisan bread with this goodness. You decide how mild or spicy you make it. Either way will be delicious.

Author Rosemary Stelmach

Ingredients

• 5 to 6 long hot peppers, more or less to your taste
  (about 10 ounces)
• 4
  sweet bell peppers
  (about 28 ounces)
• 1
  cup
  extra-virgin olive oil, divided
• coarse kosher salt
• freshly ground black pepper
• 2
  small onions, peeled & cut vertically in strips
  (about 10 ounces)
• 6
  large garlic cloves, peeled & smashed
• one 14-ounce can San Marzano whole peeled tomatoes
  (drained)

Instructions

1. Preheat oven to 375℉. If desired, line a large rimmed baking sheet with parchment paper for easy cleanup.

2. Using about a quarter-cup of the olive oil, coat the entire surface of each pepper. Place them in a single layer on the prepared baking sheet. Season all around with your desired amount of kosher salt & freshly ground black pepper.

3. Bake the peppers for 20 to 30 minutes, turning often, until the skin is slightly blistered. Remove from the oven. Immediately transfer the peppers to a heatproof bowl and cover tightly with plastic wrap.

   Allow the peppers to rest in the bowl for about 15 minutes. At that time, the skin should be loosened making it easy to peel away.

4. Peel, halve and seed all of the peppers. Use extra caution in removing the seeds and any white membrane from the long hots. That will ensure that the final dish is not overly spicy. Cut the peppers into generous strips and set aside.

5. Place a large skillet over medium heat. Add about a quarter-cup olive oil to generously coat the pan. When heated, add the onion strips and sauté for 10 minutes until lightly caramelized.

   Add the smashed garlic and sauté for an additional 2 to 3 minutes.

   Add the pepper strips along with a quarter-cup olive oil. You may need more oil to maintain a “soupy” consistency.

6. Reduce the heat to a low-medium setting. Sauté for 30 minutes.

   Gently break up the drained tomatoes with the edge of a spatula and add them to the pan. Sauté for an additional 10 minutes.

7. Allow the mixture to cool slightly. Transfer to a small serving bowl and enjoy with lots of crusty bread.

Recipe Notes

As written, these peppers contain quite a bit of kick.

• If you prefer less heat, use just one or two long hots in the mix.
• For more heat, add more long hots.
• For the heat enthusiasts, you could even include some of the white pith membrane along with the long hot seeds.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

For the pepper lovers…

The post Flame Kissed Spicy Peppers first appeared on Eylek.

If you’re searching for a stick-to-your-ribs kind of satisfying meal, look no further! We have some incredible suggestions that are guaranteed to warm you from the inside out. Each of these delicious Warm & Hearty Winter Stews is perfect not only for a chilly winter evening but also anytime you need a comforting and nourishing hug in a bowl. These recipes will become your go-to solutions for cozy dinners and potlucks.

Soups vs. Stews: Understanding the Difference

While the terms “soup” and “stew” are often used interchangeably, there is a distinct difference between the two. Understanding these differences will allow you to appreciate each dish for its unique qualities. Stews are generally heartier and thicker, featuring larger chunks of meat and vegetables. They are often cooked slowly over low heat, allowing the ingredients to tenderize and the flavors to meld together beautifully. This slow cooking process enhances the depth and richness of the stew.

Soups, on the other hand, are characterized by a higher liquid-to-solid ratio, where the ingredients are typically submerged in broth. Soups often have a quicker cooking time, making them a convenient option for busy weeknights. They are known for being lighter, offering a comforting and nourishing experience without the heaviness of a stew. However, this doesn’t mean they are lacking in flavor. Soups can still be packed with delicious ingredients and spices.

In terms of serving, stews are usually served as hearty, one-pot meals, making them ideal for a complete and satisfying dinner. Their substantial nature means you often don’t need a lot of sides. Soups, in contrast, are often served as lighter meals or starters, preparing the palate for the main course or providing a comforting standalone meal. The variety and versatility of both soups and stews make them a staple in many cuisines around the world.

Delicious Chicken Stew Recipes

Let’s begin our culinary journey with some irresistible chicken stew recipes. These chicken-based stews offer a variety of flavors and textures, perfect for satisfying your cravings and impressing your family and friends.

1. Creamy Chicken Stew

This made-from-scratch, one-pot recipe is designed to let your stove do most of the work. Simply simmer all the ingredients together with white wine and fresh herbs for a wonderfully bold flavor. The stew is then thickened with rice flour, providing a velvety smooth, naturally gluten-free finish. This Creamy Chicken Stew is incredibly flavorful and satisfying, perfect for a cozy night in. (Stovetop – 1 hour)

Get the recipe >

2. Chicken, Sausage & Mushroom Stew

In true Jamie Oliver fashion, this stew offers a dynamic combination of flavors and textures that will elevate your dining experience. Unlike typical stews, this one is ready to enjoy in well under an hour, making it a great option for a quick yet delicious meal. The savory chicken, hearty sausage, and earthy mushrooms create a symphony of tastes that is hard to resist. (Stovetop – 30 minutes)

Get the recipe >

3. Crockpot Italian Chicken & Broccoli Rabe Chili

For those who love chili, this upgraded, flavorful bowl is loaded with lean chicken, cannellini beans, tomatoes, and broccoli rabe. The best part? It all comes together effortlessly in your slow cooker. This Crockpot Italian Chicken & Broccoli Rabe Chili is a comforting and satisfying meal that requires minimal effort. (6 hours 40 minutes)

Get the recipe >

4. Country Chicken Stew

This wholesome Country Chicken Stew features chicken, thick-cut bacon, navy beans, a variety of veggies, and fresh herbs, all simmering together in one big pot. The combination of ingredients creates a rich and hearty flavor that is sure to please. Allow extra time to presoak the beans for optimal texture and taste. (Stovetop – 1 hour 45 minutes)

Get the recipe >

Stews for Meat Lovers

For the true meat enthusiasts, these next few stew recipes are guaranteed to satisfy your cravings. Featuring lamb, pork, and beef, these stews offer a rich and savory experience that will leave you feeling completely content.

5. Irish Lamb Stew

Flavorful and easy to make, this Irish Lamb Stew uses frozen, peeled cipollini onions, baby carrots, and baby potatoes, requiring very little chopping and dicing. This makes it a convenient option for those who want a delicious, hearty stew without spending hours in the kitchen. The tender lamb and perfectly cooked vegetables create a comforting and satisfying meal. (Stovetop + oven – 1 hour 50 minutes)

Get the recipe >

6. White Bean Cassoulet with Pork & Lentils

Originating in the South of France, this rich, slow-cooked White Bean Cassoulet is a true culinary delight. It simmers along on its own for a good part of the day, with the lentils and beans added in the last hour of cooking. This allows the flavors to develop and meld together beautifully. The result is a hearty and satisfying casserole that is perfect for a cozy weekend dinner. (Slow cooker – 7 hours on high or 9 hours on low)

Get the recipe >

7. Mulligan Stew

An easy-to-make, protein-packed Mulligan Stew crammed with meat and vegetables in a delicious beef broth. This hearty stew is perfect for a cold day and can be easily customized to your liking. The combination of meat and vegetables provides a well-rounded meal that is both satisfying and nutritious. (Stovetop – 1 hour 30 minutes)

Get the recipe >

8. Slow Cooker Beef & Barley Stew

This hearty Slow Cooker Beef & Barley Stew features tender beef and just-right barley in a flavorful gravy. The slow cooking process allows the flavors to deepen and the beef to become incredibly tender. This stew is a perfect example of comfort food at its finest, ideal for a chilly evening or a family gathering. (Slow cooker + stovetop – 8 hours 25 minutes)

Get the recipe >

9. Sausage, Kale & White Bean Soup

Herby Italian sausage, kale, smoky paprika, creamy beans, and potatoes come together in this delicious Sausage, Kale & White Bean Soup. The splash of cream makes it feel more like a stew, adding an extra layer of richness and flavor. This soup is packed with nutrients and is a great way to get your daily dose of greens. (Stovetop – 50 minutes)

Get the recipe >

10. Slow Cooker Beef Stew

This classic Slow Cooker Beef Stew recipe is simmered in the slow cooker with tender meat, carrots, potatoes, and celery. The slow cooking process allows the flavors to meld together perfectly, creating a hearty and comforting meal. This stew is a perfect way to use up leftover vegetables and is sure to become a family favorite. (Stovetop + slow cooker – 8 hours 30 minutes)

Get the recipe >

11. Authentic Homemade Zuppa Toscana

This classic hearty potato soup is more like a stew with the delicious addition of sausage and bacon. Comes together quickly in just one pot, making it a convenient and satisfying meal option. The combination of potatoes, sausage, and bacon creates a rich and savory flavor that is hard to resist. (Stovetop – 1 hour 20 minutes)

Get the recipe >

Vegetarian Stews to Feed a Crowd

Whether you are vegetarian, vegan, or simply looking to add more plant-based meals to your diet, these vegetarian stews are perfect for feeding a crowd. Packed with wholesome ingredients and bold flavors, these stews are sure to satisfy even the most discerning palates.

12. Creamy Tomato White Bean Stew

This plant-based stew is quick and easy to make, packed with wholesome ingredients like high-in-protein white beans, cherry tomatoes, and nutrient-dense greens. The creamy tomato broth adds a layer of richness and flavor that is sure to please. (Stovetop – 30 minutes)

Get the recipe >

13. Slow Cooker Minestrone Soup

This slow cooker minestrone soup is vegan and can be made gluten-free. All ingredients are literally dumped in the bowl of your slow cooker, making it an incredibly convenient meal option. Get ready for an awesome bowl of deliciousness that is both nutritious and satisfying. (Slow cooker – 6 hours 15 minutes)

Get the recipe >

14. Gingery Coconut Sweet Potato and Rice Stew

For those who like things a bit spicy, try this delicious creamy stew of sweet potatoes, warming spices, and coconut milk served over a bowl of steamy rice. The combination of flavors is both comforting and exciting, making it a perfect meal for a cold day. (Stovetop – 45 minutes)

Get the recipe >

15. Bold & Cozy Ribollita

Rustic bread simmers in an aromatic tomato broth infused with fresh herbs, loads of garlic, and a parmesan rind for bold flavor. The addition of white beans and kale adds lots of heartiness, making it a truly satisfying meal. This Ribollita is a classic Italian soup that is perfect for using up leftover bread. (Stovetop – 60 minutes)

Get the recipe >

16. Greek-Inspired Cauliflower Stew

Olives, zingy lemon, fresh tomatoes, new potatoes, and peas are the crowning glory to a perfectly caramelized head of tender cauliflower. This Greek-Inspired Cauliflower Stew is a vibrant and flavorful dish that is perfect for a light yet satisfying meal. The combination of ingredients creates a unique and delicious flavor profile. (Oven – 1 hour 25 minutes)

Get the recipe >

17. North African Chickpea Soup (Leblebi)

Made from pantry staples like canned chickpeas and tomatoes, this stew comes together quickly and is incredibly flavorful thanks to an abundance of spices, herbs, and aromatics. This North African Chickpea Soup, also known as Leblebi, is a comforting and flavorful dish that is perfect for a cold day. (Stovetop – 1 hour 25 minutes)

Get the recipe >

18. One-Pot White Bean Mushroom Stew

This hearty dairy-free and plant-based stew is made with white beans, mushrooms, and nutrient-dense greens. The one-pot preparation makes it a convenient and easy meal option. (Stovetop – 25 minutes)

Get the recipe >

19. Roasted Root Vegetable Stew

A collection of your favorite root veggies, seasoned and perfectly caramelized, are blended in with a delicious homemade tomato sauce. This Roasted Root Vegetable Stew is a hearty and flavorful dish that is perfect for a cold day. The roasting process brings out the natural sweetness of the vegetables, creating a rich and satisfying meal. (Oven + stovetop – 60 minutes)

Get the recipe >

Winning Seafood Combinations

For seafood lovers, these stew recipes are a must-try. Featuring a variety of fresh fish and seafood, these stews offer a delightful blend of flavors and textures that is sure to impress.

20. Mediterranean-Inspired Seafood Stew

This delicious stew recipe highlights a light, flavorful tomato-fennel broth with fresh fish and seafood. The optional chorizo adds an extra layer of richness and flavor. This Mediterranean-Inspired Seafood Stew is a vibrant and flavorful dish that is perfect for a summer evening. (Stovetop – 35 minutes)

Get the recipe >

21. Blushing Seafood Chowder

A delicious medley of shrimp, scallops, and haddock come together in this flavorful Blushing Seafood Chowder. The rosy tint and flavor hit from Spanish chorizo is totally appetizing, making it a truly satisfying and delicious meal. (Stovetop – 50 minutes)

Get the recipe >

22. Spanish Seafood Stew with Saffron Rice

Hearty stew with chorizo, chickpeas, and saffron rice. The bold flavors and ease of preparation make this a sure crowd-pleaser. This Spanish Seafood Stew is a vibrant and flavorful dish that is perfect for a dinner party. (Stovetop + oven – 60 minutes)

Get the recipe >

23. Brazilian Fish Stew

This unique fish stew, also known as Moqueca, is packed with flavor thanks to the coconut milk, lime, and jalapeño. This Brazilian Fish Stew is a flavorful and exotic dish that is sure to impress your taste buds. (Stovetop – 35 minutes)

Get the recipe >

24. Seafood Stew with Fennel & Tomatoes

Delicious combination of shrimp, fennel, and tomatoes, all served up in a light, flavorful broth. This Seafood Stew with Fennel & Tomatoes is a simple yet elegant dish that is perfect for a light dinner. (Stovetop – 1 hour 15 minutes)

Get the recipe >

25. Simple Bouillabaisse

Luxurious French seafood stew, brimming with a variety of fresh seafood simmered in a rustic tomato stew with aromatic saffron, savory fennel, and herbs. This Simple Bouillabaisse is a classic French dish that is perfect for a special occasion. (Stovetop – 45 minutes)

Get the recipe >

The post Warm and Comforting Winter Stews first appeared on Eylek.

Classic Horseradish Dip & Spread: Elevate Your Meals with This Zesty Condiment

Once you try this Classic Horseradish Dip & Spread, you’ll want to ensure you always have a jar of this creamy, flavorful condiment tucked away in your refrigerator. It’s the perfect accompaniment to a wide variety of dishes, from roasted meats to grilled burgers. A dollop or two on your baked potato will transform a simple meal into something extraordinary.

A special thanks to Chef Billy Parisi for this incredible recipe. It’s so perfect that no adjustments were needed!

Gather Your Ingredients for This Classic Horseradish Dip & Spread

• Crème fraîche: Crème fraîche is a French cultured cream that’s thick, rich, and tangy, boasting a high butterfat content. Sour cream is a suitable alternative, provided it’s the full-fat version. The tanginess and richness are key to achieving the perfect flavor balance in this dip.
• Mayonnaise: Using the highest quality mayonnaise is essential for the best results. To avoid seed oils and bioengineered ingredients, Chosen Foods Classic Mayo made with avocado oil is highly recommended. It’s typically available at most grocery stores or online at Amazon. This mayonnaise adds creaminess and body to the dip.
• Prepared horseradish: Ensure the horseradish is drained to remove any excess moisture. Prepared horseradish is a spicy condiment made from grated horseradish root, vinegar, and salt. It provides the signature zing and heat to the dip. Avoid substituting with creamy horseradish sauce, which is a milder version often containing sour cream or mayonnaise.
• Dijon mustard: Dijon mustard is preferred over regular mustard due to its more intense and complex flavor profile. It adds acidity and brightness to the dip, enhancing the overall taste. The sharpness of Dijon complements the creaminess of the other ingredients perfectly.
• Worcestershire sauce: Worcestershire sauce is a fermented liquid condiment known for its complex, savory, and tangy flavor. It’s made with a base of vinegar and flavored with ingredients like anchovies, molasses, tamarind, onion, garlic, and various spices. This sauce adds depth and umami to the dip.
• Distilled white vinegar: Distilled white vinegar adds tartness to balance the richness of the sauce. It cuts through the creaminess and brightens the flavors, ensuring the dip isn’t too heavy.
• Salt & freshly ground black pepper: Season to taste with salt and freshly ground black pepper. These seasonings enhance all the other flavors and bring the dip together.
• Fresh chives: Finely chopped fresh chives are used as a garnish just before serving, adding color, flavor, and texture. Fresh chives are always preferred over the dried version for their vibrant taste and aroma.

Now that you’ve gathered all your ingredients, let’s dive into the simple steps to create this flavorful dip.

Easy Steps to Make Classic Horseradish Dip & Spread

• Combine Ingredients: Add the crème fraîche, mayonnaise, prepared horseradish, Dijon mustard, Worcestershire sauce, and distilled white vinegar to a medium-sized bowl.

Although I usually recommend fresh produce, I always use prepared horseradish here. My go-to is Kelchner’s Horse-Radish, found in the refrigerated case usually in or near the seafood area. It’s finely grated then bottled with a dash of vinegar and salt. So convenient and packed with flavor.

Before adding it to the mix, drain off any excess moisture to ensure that your sauce doesn’t lose its creaminess. If you prefer, feel free to grab some fresh horseradish root and grate it by hand.

• Mix Well: Stir the ingredients together with a whisk or spatula until thoroughly combined. Ensure there are no lumps and that all ingredients are evenly distributed for a smooth, creamy texture.
• Refrigerate: Store the dip covered in the refrigerator until you’re ready to use it. This allows the flavors to meld together, enhancing the overall taste.
• Storage: This Classic Horseradish Dip & Spread can be stored in the refrigerator for up to two weeks, making it a convenient make-ahead option for parties and gatherings.

Garnish: Just before serving, garnish the dip with finely chopped fresh chives for a pop of color and added flavor.

Creative Ways to Enjoy Your Classic Horseradish Dip & Spread

• With Roasted Meats: The traditional way to serve this delicious dip is alongside roasted beef, pork, or chicken. The creamy, tangy flavor perfectly complements the richness of the meats.
• On Grilled Burgers: Spread a generous amount on your grilled sandwich buns just before adding your cheeseburger and trimmings. The horseradish adds a zesty kick that elevates your burger to the next level.
• On Baked Potatoes: We love enjoying this dip on a baked potato, especially when paired with homemade bacon jam. The combination of flavors is simply irresistible.

At a recent family gathering, I included some special fixin’s on my cheese tray. A huge hit!

• Freshly baked ciabatta bread, cut into thin slices.
• Fresh baby arugula.
• Mounds of thin-cut deli roast beef.
• Bowl of this awesome horseradish sauce.
• Homemade bacon jam & chef-cut roasted peppers.

This Classic Horseradish Dip & Spread Comes Together in Just Five Minutes!

You’ll want to have this delicious condiment on hand at all times for its versatility and incredible flavor.

Print

Classic Horseradish Dip & Spread Recipe

Based on a recipe by Chef Billy Parisi

Creamy horseradish sauce – perfect with your grilled or roasted meat. Slather some on a grilled bun for your next burger. Sooo good as a topping on a fresh-from-the-oven baked potato.

Prep Time 5 minutes

Total Time 5 minutes

Author Rosemary Stelmach

Ingredients

• 1
  cup
  crème fraîche or full-fat sour cream
• 1/4
  cup
  mayonnaise
• 1/4
  cup
  prepared horseradish
  (drained to remove excess moisture)
• 1
  tablespoon
  dijon mustard
• 1
  teaspoon
  Worcestershire sauce
• 2
  teaspoons
  distilled white vinegar
• salt & freshly ground black pepper, to taste
• finely chopped fresh chives, to serve

Instructions

1. Add the crème fraîche, mayonnaise, horseradish, mustard, Worcestershire & vinegar to a medium-size bowl.

2. Stir with a whisk or spatula until well combined. Store covered in the refrigerator until ready to use.

3. Garnish with chives just before serving.

Recipe Notes

To store: Transfer to a lidded glass jar and store in the refrigerator for up to two weeks.

This Classic Horseradish Dip & Spread is perfect paired with your grilled or roasted meat. Slather some on a grilled bun for your next burger. Sooo good as a topping on a fresh-from-the-oven baked potato.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

More Creamy Dips to Try

Looking for more delicious dips to elevate your meals and gatherings? Here are a few of our favorites:

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