Ready in 20 minutes, this colourful cantaloupe, stone fruit, and berry combination is the perfect...
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Fresh summer salad with arugula, corn, sweet peaches & spicy-tangy vegan cashew dressing is crisp, juicy, flavorful and ready in 30 minutes.
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The stand-up comedian Zarna Garg spent 16 years as a stay-at-home mom. Now she sells out shows across the country and has her own special on Prime Video. In her stand-up and her social media videos, food is often a main character. But Zarna has mixed feelings when it comes to cooking. As a teenager, she wasn’t always sure where her next meal would come from. And as a parent, she came to resent the burden of feeding her family of five. She talks with Dan about her frustration with American parenting, why her kids eat steamed broccoli for breakfast, and how Indian Americans fought to bring back Taco Bell’s Mexican Pizza.
The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell, with production on this episode by Grace Rubin.
Transcript available at www.sporkful.com.
This easy vegan berry cobbler features a buttery oat biscuit topping and juicy, tangy berries warm with vanilla. The perfect summer dessert!
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Remember that time you bought an apple in Canada or a piece of cheese in France and “forgot” to declare it when you crossed the border into the U.S.? That makes you a food smuggler. It can feel pretty innocent, but sometimes, food smuggling can have big consequences. On today’s show, we talk with a small-time haggis smuggler in Toronto, learn about the Mexican bologna racket, and meet a contraband-sniffing beagle at JFK Airport.
The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell.
Transcript available at www.sporkful.com.
This creamy homemade nut milk is creamy and perfect for coffee! It’s also the ideal addition to dairy-free smoothies, cereal, cooking & baking
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Top Chef judge Gail Simmons never thought she’d have a career in food. Sure, her mom ran a cooking school in their home growing up. Yes, she worked in the kitchen on a kibbutz in Israel. And it’s true, she wrote restaurant reviews for her college paper. But was food really what she wanted to do? It turns out: yes. Once Gail snagged a job on that as-yet-unknown reality TV cooking competition, she never looked back. Now, ahead of the Top Chef season 20 finale, Gail talks with Dan about how she’s become a better judge on the show while letting go of judgment in other parts of her life.
The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Jared O'Connell, and Nora Ritchie, with production on this episode by Abigail Keel.
Transcript available at www.sporkful.com.
One-pan harissa eggplant with pearl couscous & chickpeas is a hearty, flavourful, and veggie-loaded vegan dinner that comes together simply.
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In the 1980s, six women on an island off the coast of Massachusetts began selling lobster rolls as a church fundraiser. Today people travel by car, boat, and plane just to taste these hallowed summer treats. This week, one of those people is Dan. He travels to Martha’s Vineyard to uncover Grace Church's secret recipe. Plus, Daniel Gritzer from Serious Eats breaks down the science of why frozen lobster might be better than fresh.
On Saturday, June 3, Dan will be moderating a panel at a food festival on Martha’s Vineyard called Martha’s Vineyard Flavors. It’s a weekend of talks, demonstrations, and delicious meals. You can buy tickets to part of the event or the whole thing here.
This episode originally aired on June 17, 2019, and was produced by Dan Pashman, Anne Saini, and Ngofeen Mputubwele, with editing by Peter Clowney. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Jared O'Connell, and Nora Ritchie.
Transcript available at www.sporkful.com.
This moist Strawberry Crunch Cake is topped with a creamy whipped topping made with cream cheese and powdered sugar. The finishing touch is a delightful crunch topping made from crushed golden Oreos and freeze-dried strawberries.
I love a good strawberry dessert, especially in the summer months! It feels so festive and makes every BBQ have a deliciously sweet ending. Check out this Strawberry Tart, this delicious (and easy!) Fresh Strawberry Pie and this yummy Strawberry Icebox Cake.
If you have never had strawberry crunch cake and are wondering what it is, you are in for a treat, especially if you love strawberries. The base cake is strawberry flavored ( you can make this from scratch with this recipe or from a box). It’s topped with a whipped topping, but the very best part is where you get the crunch. Sprinkled on top is a mixture of crushed vanilla Oreos and dehydrated strawberries.
We love this cake not only because it’s filled with strawberry flavor but the texture. It’s a match made in heaven. The cake is moist and delicious, but every bite has a delicious crunch. I love a recipe with a twist, and this one takes a classic cake to a whole other level!
The ingredients list is very simple. And once you try this recipe, you are going to want to make sure that you always have them on hand! All of the exact ingredient measurements can be found below in the recipe card at the bottom of the post.
Yes! This recipe is so simple and comes together in less than an hour. That’s baking and frosting time included! It’s a great recipe to be served with any meal for dessert. Everyone loves it!
There are a few different ways to substitute ingredients for this strawberry crunch cake recipe in case you don’t have some of them on hand. Here are a few tips that you can try!
Yes! This strawberry crunch cake makes delicious cupcakes and is the perfect little hand-held treat to make this an easy grab-and-go dessert option.
I love a good make ahead option and this cake can be made up to 24 hours ahead of time, making it the perfect dessert!
In the Refrigerator: Because this cake has a cream topping, you will need to store it in an airtight container in your refrigerator. It will last up to 5 days.
Store leftover cake covered in the fridge for up to 5 days.
This hummus crunch salad is loaded with fresh vegetables and a simple, creamy hummus-based dressing. Crispy chickpeas & pita chips go on top.
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Pizza for breakfast? Yes please! A thin, crispy crust topped with salty bacon, a pile of soft scrambled eggs and melted cheddar cheese.. now that’s how I like to start my mornings!
I’m one of those people that likes to enjoy breakfast all day long. Eggs and bacon are my love language! If you’re looking for other recipes to make for breakfast (or any meal, really) try breakfast quesadillas, breakfast enchiladas, or this easy-to-make breakfast casserole!
Breakfast pizza? Pizza for breakfast? Now we’re talking! Even though this recipe is simply bacon and eggs piled onto a pizza crust, trust me when I say that this breakfast pizza will earn you major brownie points with anyone you serve it to. Total cool Mom status, right?
First, scramble up some eggs until they are just cooked through but still nice and soft. They’ll cook a little more in the oven later, so keep them just a tad on the undercooked side. Add them to some refrigerated pizza dough for easy prep along with “pizza sauce” made with Dijon mustard and mayo, then cover with bacon and shredded cheese. Pop it in the oven, and voila! Easy, cheesy, breakfast pizza magic.
This is everything I used to make this bacon and cheddar breakfast pizza. It uses a lot of simple ingredients but is so incredibly delicious! I know your family will love it as much as mine does.
Bacon breakfast pizza is SO easy to make and only takes 20 minutes from start to finish. So, even if you’re short on time you can still fuel up your kids with this hearty, delicious breakfast!
Just like a traditional pizza, you can switch up the sauces and toppings for your breakfast pizza to make it your own. It’s a great recipe for using up leftovers in your fridge!
This bacon breakfast pizza makes great leftovers. Here are a couple of options to keep it fresh:
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If you’ve been following me for a while, you may be familiar with this refrain...
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