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These crispy roasted potatoes are gorgeous golden-brown on the outside and creamy on the inside. Best of all, they are easy to make at home. Add a little garlic and rosemary, they become downright addictive. While these potatoes are a dinnertime favorite, served alongside grilled steak or roast chicken they are just as popular at brunch. Oven-roasted potatoes are a comforting classic, and they’re easy to master with this is a fool-proof recipe. Ingredients Kosher salt 1/2 teaspoon (4g) baking soda 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size 5 tablespoons (75ml) refined coconut oil (or extra-virgin olive oil, duck fat, goose fat, or beef fat) Small handful picked rosemary leaves, finely chopped 3 medium cloves garlic, minced Freshly ground black pepper Small handful fresh parsley leaves, minced Directions: 1) Put oven rack in the center position and preheat oven to 450° F/230° C (400° F/200° C if using a convection oven). Heat 2 quarts (2L) water in a large pot over high heat until boiling point. Add two tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil. 2) Next, mix the coconut oil (or other oil) with rosemary, garlic, and some black pepper in a small saucepan and heat over medium heat. Be sure to stir, cook, and shake the pan constantly until the garlic just begins to turn golden colored (usually about 3 minutes). Immediately strain oil through a fine measure strainer set in a large bowl. Set garlic and rosemary aside and reserve it separately. 3) When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste a little more salt and pepper, and toss to coat making sure to shake the bowl roughly until we thick layer of mashed potato-like paste has built up. 4) Transfer the potatoes to a large rim baking sheet and separate them spreading them out evenly. Then place in the pre-heated oven and roast for 20 minutes. Next, use a thin flexible metal spatula to release any stuck potatoes, shake the pan, and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking for about 30 to 40 minutes longer. 5) The final step is to transfer the potatoes to a large bowl and add the garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately. We hope you love these potatoes as much as we do. Enjoy! Notes: When it comes to this recipe, russet potatoes will give a crisper crust with fluffier centers. Meanwhile, Yukon Gold will be slightly less crispy and have creamier centers, with a darker color and deeper flavor This recipe is adapted from YOUTUBE: Serious Eats

The summer months can be uncomfortable—even dangerous—for pets and people. It's difficult enough simply to cope with rising temperatures, let alone thick humidity, but things really get tough in areas that are hit with the double blow of intense heat and storm-caused power outages, sometimes with tragic results. We can help you keep your pets safe and cool this summer. Follow our tips for helping everyone in your family stay healthy and comfortable when the heat is on (and even if the power isn't). Practice Basic Summer Safety Never leave your pets in a parked car Not even for a minute. Not even with the car running and air conditioner on. On a warm day, temperatures inside a vehicle can rise rapidly to dangerous levels. On an 85-degree day, for example, the temperature inside a car with the windows opened slightly can reach 102 degrees within 10 minutes. After 30 minutes, the temperature will reach 120 degrees. Your pet may suffer irreversible organ damage or die. Learn how to help a pet left inside a hot car by taking action or calling for help. Local law enforcement can follow this handy guide (PDF) on how to proceed. Print our hot car flyer and spread the life-saving word. Download the PDF Watch the Humidity "It's important to remember that it's not just the ambient temperature but also the humidity that can affect your pet," says Dr. Barry Kellogg, VMD, of the Humane Society Veterinary Medical Association. "Animals pant to evaporate moisture from their lungs, which takes heat away from their body. If the humidity is too high, they are unable to cool themselves, and their temperature will skyrocket to dangerous levels—very quickly." Taking a dog's temperature will quickly tell you if there is a serious problem. Dogs' temperatures should not be allowed to get over 104 degrees. If your dog's temperature does, follow the instructions below for treating heat stroke. Limit Exercise on Hot Days Take care when exercising your pet. Adjust intensity and duration of exercise in accordance with the temperature. On very hot days, limit exercise to early morning or evening hours, and be especially careful with pets with white-colored ears, who are more susceptible to skin cancer, and short-nosed pets, who typically have difficulty breathing. Asphalt gets very hot and can burn your pet's paws, so walk your dog on the grass if possible. Always carry water with you to keep your dog from dehydrating. Don't Rely on a Fan Pets respond differently to heat than humans do. (Dogs, for instance, sweat primarily through their feet.) And fans don't cool off pets as effectively as they do people. Provide Ample Shade and Water Any time your pet is outside, make sure they have protection from heat and sun and plenty of fresh, cold water. In heat waves, add ice to water when possible. Tree shade and tarps are ideal because they don't obstruct air flow. A doghouse does not provide relief from heat—in fact, it makes it worse. Cool your Pet Inside and Out Whip up a batch of quick and easy DIY peanut butter popsicles for dogs. (You can use peanut butter or another favorite food.) And always provide water, whether your pets are inside or out with you. Keep your pet from overheating indoors or out with a cooling body wrap, vest or mat (such as the Keep Cool Mat). Soak these products in cool water, and they'll stay cool (but usually dry) for up to three days. If your dog doesn't find baths stressful, see if they enjoy a cooling soak. Watch for Signs of Heatstroke Extreme temperatures can cause heatstroke. Some signs of heatstroke are heavy panting, glazed eyes, a rapid heartbeat, difficulty breathing, excessive thirst, lethargy, fever, dizziness, lack of coordination, profuse salivation, vomiting, a deep red or purple tongue, seizure and unconsciousness. Animals are at particular risk for heat stroke if they are very old, very young, overweight, not conditioned to prolonged exercise, or have heart or respiratory disease. Some breeds of dogs—like boxers, pugs, shih tzus and other dogs and cats with short muzzles—will have a much harder time breathing in extreme heat. How to Treat a Pet Suffering from Heatstroke Move your pet into the shade or an air-conditioned area. Apply ice packs or cold towels to their head, neck and chest or run cool (not cold) water over them. Let them drink small amounts of cool water or lick ice cubes. Take them directly to a veterinarian. Prepare for Power Outages Before a summer storm takes out the power in your home, create a disaster plan to keep your pets safe from heat stroke and other temperature-related trouble. Reposted from Humane Society #healthypets #petadvice #animalwellness

This Pea and Barely soup is warm and comforting. The lemon and poultry seasoning pair nicely to give lightness while the barley gives it body and heft to make it a suitable meal in a bowl. Serve with this Artesian No Kneed Bread and you've got a great cold weather meal. INGREDIENTS 2 cups split peas 4 cups water 4 cups vegetable broth (or 2 14.5 oz. cans) ( I use Better than Bullion No Chicken Chicken ) 1⁄3 cup onion, minced 1 clove garlic, minced 2 teaspoons lemon juice 1 teaspoon salt 1 teaspoon sugar 1⁄4 teaspoon parsley 1⁄4 teaspoon white pepper 3/4 teaspoon poultry seasoning 1⁄2 cup barley 6 cups water 2 medium carrots, diced (about 1 cup) 1⁄4 cup celery, diced snipped green onion, for garnish DIRECTIONS 1. Rinse and sort the split peas. 2. Add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and poultry seasoning. 3. Bring to a boil, reduce heat and simmer for 1-1 1/2 hours or until the peas are soft. 4. While the peas are cooking, combine the barley with 6 cups of water in a saucepan. 5. Bring to a boil, add a teaspoon of salt, reduce heat and simmer for 1-1 1/2 hours or until the barley is soft and most of the water has been absorbed. 6. When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth. (A standard blender or food processor may also be used to puree the soup in batches.) Note: This step may also be omitted. 7. Drain the remaining water from the barley and add the barley to the split pea mixture. 8. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender, stirring occasionally. 9. Turn off the heat, cover the soup, and let sit for 10 to 15 minutes before serving. 10. Garnish each serving with the snipped green onion. This recipe makes soup that is very similar to the Dakota Smashed Pea soup served at California Pizza Kitchen. It is inspired by Food's copycat recipe . The photo and nutritional information is also from the Food's copycat recipe.

Japanese Milk Bread (also known as Hokkaido Milk Bread) is a lightly-sweetened white bread that's incredibly soft and fluffy. It's slightly chewy with a soft, cloud-like texture. It's probably the lightest, fluffiest, most tender bread you’ll find. Even four days after baking this bread, the loaf will remain soft and springy like the first day. This recipe is reposted from The New York Times Japanese Milk Bread recipe. Please note that the starter makes enough for for 2 loaves of bread but the recipe is just for 1 loaf. This stuff is so good, you are going to want to double the recipe and make 2 loaves. YIELD 1 loaf TIME 1 1/2 hours, plus about 3 hours’ rising and cooling Milk bread was developed in Japan in the 20th century, using tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Once the tanzhong is cooked and cooled — a matter of 10 minutes at the stove — you have an easy and immensely rewarding dough. It can be shaped into coils or round rolls, like pull-aparts, instead of loaves, or you can paint it with cinnamon sugar or dulce de leche or strawberry jam when you roll it out. INGREDIENTS FOR THE STARTER (tangzhong) ⅓ cup (45 grams) bread flour ½ cup (120 milliliters) whole milk FOR THE DOUGH 2 ½ cups (325 grams) bread flour ¼ cup (60 grams) sugar 2 teaspoons (7 grams) active dry yeast (1 packet) 1 teaspoon (4 grams) salt 1 egg ½ cup (120 milliliters) warm whole milk, plus extra for brushing on the unbaked loaf 4 tablespoons/60 grams unsalted butter, cut into pieces and softened at room temperature, plus extra for buttering bowls and pan PREPARATION 1. Make the starter: In a small heavy pot, whisk flour, milk and 1/2 cup water (120 milliliters) together until smooth. Bring to a simmer over medium-low heat and cook, stirring often, until thickened but still pourable, about 10 minutes (it will thicken more as it cools). When it’s ready, the spoon will leave tracks on the bottom of the pot. Scrape into a measuring cup and lightly cover the surface with plastic wrap. Set aside to cool to room temperature. Important Note: You will have about 1 cup starter. The starter recipe produces enough to bake 2 loaves, because it’s difficult to cook a smaller amount. Discard the extra starter or double the dough recipe and bake 2 loaves. 2. Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and salt and mix for a few seconds, just until evenly combined. 3. Add egg, milk and 1/2 cup starter. Turn the mixer on low speed and knead 5 minutes. 4. Add soft butter and knead another 10 to 12 minutes (it will take a few minutes for butter to be incorporated), until the dough is smooth and springy and just a bit tacky. 5. Lightly butter the inside of a bowl. Use your hands to lift dough out of mixer bowl, shape into a ball and place in prepared bowl. Cover with a kitchen towel and let rise in a warm place until doubled in size, 40 to 60 minutes. 6. Punch the dough down and use your hands to scoop it out onto a surface. Using a bench scraper or a large knife, cut dough in half. Lightly form each half into a ball, cover again and let rise 15 minutes. 7. Heat the oven to 350 degrees. In the meantime, generously butter a 9-by-5-inch loaf pan. 8. Using a rolling pin, gently roll out one dough ball into a thick oval. (By this time, the dough should be moist and no longer sticky. You probably will not need to flour the surface, but you may want to flour the pin.) First roll away from your body, then pull in, until the oval is about 12 inches long and 6 inches across. 9. Fold the top 3 inches of the oval down, then fold the bottom 3 inches of the oval up, making a rough square. Starting from the right edge of the square, roll up the dough into a fat log, pick it up and smooth the top with your hands. Place the log in the buttered pan, seam side down and crosswise, nestling it near one end of the pan. Repeat with the other dough ball, placing it near the other end of the pan. 10. Cover and let rest 30 to 40 minutes more, until the risen dough is peeking over the edge of the pan and the dough logs are meeting in the center. Brush the tops with milk and bake on the bottom shelf of the oven until golden brown and puffed, 35 to 40 minutes. 11. Let cool in the pan 10 minutes, then remove to a wire rack and let cool at least 1 hour, to let the crust soften and keep the crumb lofty. (If cut too soon, the air bubbles trapped in the bread will deflate.)

This is a rich and hearty medley of vegetables, lentils, and herbs makes this freezer-friendly stew the perfect cold-weather comfort food. It is a perfect way to get your veggies in. Meat eaters will love this too. Prep Time: 15 mins Cook Time: 1:30 hr Total Time: 1:45 hr Servings: 1.5 cups each INGREDIENTS 2 Tbsp olive oil or refined coconut oil 1 yellow onion 4 cloves garlic 4 carrots (about 1/2 lb.) 4 stalks celery 2 lbs potatoes 1 cup brown lentils 1 tsp dried poultry seasoning 2 Tbsp Dijon mustard 1.5 Tbsp soy sauce or liquid aminos (aminos will make this stew gluten free) 1 Tbsp brown sugar 5 cups Vegetarian Better Than Bouillon® No Chicken Base or vegetable broth 1 cup frozen peas INSTRUCTIONS Dice the onion and mince the garlic. Add the oil, onion, and garlic to a large soup pot and begin to sauté over medium heat. While the onion and garlic are sautéing, dice the celery, then add it to the pot and continue to sauté. As the celery, onion, and garlic are sautéing, peel and chop the carrots into half rounds. Add the carrots to the pot and continue to sauté. As the onion, garlic, celery, and carrots are sautéing, peel and cube the potatoes into 3/4 to 1-inch pieces. Add the cubed potatoes to the pot along with the lentils, poultry seasoning, Dijon, soy sauce (or aminos), brown sugar, and broth. Briefly stir the ingredients to combine, then place a lid on the pot, turn the heat up to high, and bring the stew up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes, stirring occasionally. Toward the end of the simmer time, when the potatoes are very soft, begin to mash the potatoes a bit as you stir. This will help thicken the stew. Finally, after 30 minutes, stir in the frozen peas and allow them to heat through. Taste the stew and add salt if needed (this will depend on the salt content of your broth, I did not add any extra). Serve hot with some homemade baked Artisan No Knead Bread. Enjoy! Reposted from BudgetBytes with some minor changes.

Wow! This Apple Fennel Salad is light and tangy with thinly sliced apples, celery, and fennel topped with pistachios and parmesan cheese. It has a wonderful blend of bright fresh flavors and textures. This super crunchy deliciousness keeps well too. This salad pairs nicely with rich savory dishes. I can't get enough of this salad. INGREDIENTS 3 tablespoons lemon juice, plus more to taste ½ teaspoon fine sea salt, plus more to taste Freshly ground black pepper ¼ cup extra-virgin olive oil 3 large fennel bulbs, thinly sliced on a mandoline 2 Honeycrisp apples , halved and cored, thinly sliced on a mandoline 3 celery stalks, thinly sliced on a mandoline ½ cup roasted pistachios (I usually use roasted salted pistachios from the grocery store) 2 ½ ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup) PREPARATION YIELD 10 servings TIME 10 minutes 1. In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed. 2. In a large bowl, toss the dressing with fennel, apple and celery. Keep chilled in the refrigerator up to 1 hour before serving. Top with Parmesan and pistachios just before serving. Chef's Notes: Emulsify the oil. You can also emulsify the oil by combining the lemon juice and extra virgin olive oil in a mason jar and shaking it until well combined. This is what I usually do. Use a mandoline slicer. The fennel bulb, apples, and celery all get sliced very thing, giving this salad a great texture with a variation of flavors in each bite. Using a mandolin slice ensures everything is uniformly and consistently cut. You want paper thin apple and fennel pieces for this salad. Toast the nuts. Toasting the nuts adds so much flavor to this salad. If I’m pressed for time, I’ll often buy toasted pistachios from the grocery store. Add the nuts and cheese right before serving to keep both these toppings from getting soggy. This salad is best made with very cold ingredients so make sure to stick the fennel, apple, and celery in the fridge for a few hours before preparing this salad. Dressing can be made the day before serving. Store in the refrigerator. Toss with salad ingredients up to 1 hour before serving. Keep chilled. This salad is great without the cheese and nuts too. In fact, I make it most of the time without the nuts and cheese. It is delish! This recipe was inspired by Fennel-Apple Salad With Walnuts By Melissa Clark and this recipe by Chelsea.

This salad can be served right away. It also keeps well in the fridge for an hour or two if you want to get your dinner side dish prepped and crossed off the list. If you want to make it further ahead, grate the carrots and prep the apples, then toss them with a bit of lemon juice or apple cider vinegar to prevent browning. Wait to combine with the mayo until closer to serving. Prep time: 15 minutes Yield: Serves 4 Ingredients 3 to 4 cups freshly grated or julienned carrots (from 4 to 6 medium-sized carrots) (Chef's Note: 1) 1/2 to 1 cup raisins (regular, golden, craisins or a mix) 1 or 2 stalks of celery, chopped 1 large apple, (peeled or not, your preference) cored and chopped 1/4 to 1/3 cup mayonnaise (Chef's Note: 2) 1/2 tablespoon of apple cider vinegar Directions Gently combine all ingredients in a medium sized bowl. Cover and refrigerate until ready to serve. If you don't care for mayonnaise or just want to switch this salad up, replace the mayonnaise with one of these dressings: Greek yogurt with a bit of honey Lemon juice and honey Splash of fresh-squeezed orange juice Salad dressing, like thousand island or poppy seed Vinaigrette with red wine vinegar and olive oil Chef's Notes: Julienned carrots will make a crunchier hardier salad than using shredded carrots. Sometimes I use Sir Kensington mayonnaise or Miracle Whip in place of regular mayonnaise. This recipe was inspired by Simply Recipes' Classic Carrot Salad

If you are looking for a comforting breakfast casserole, this baked oatmeal is it. Unlike regular oatmeal, which is made on the stove-top and has a porridge-like consistency, baked oatmeal is made in the oven and has a consistency similar to bread pudding. This recipe is easily adapted with whatever fruits and nuts you have on hand — but this version filled with tart apples and plump raisins with a crunchy walnut topping is our family favorite.  This casserole can be made ahead of time and reheated when you are ready to eat. This recipes is vegetarian and gluten free. It is easily made dairy free as well! Servings: 6 Prep Time: 10 Minutes Cook Time: 40 Minutes Total Time: 50 Minutes Ingredients 2 cups old-fashioned rolled oats (not instant) 1/4 cup light brown sugar (If you have a sweet tooth you may want to bump this up to 1/2 cup. The original recipe called for 3/4 cup of brown sugar. This is way too sweet.) 1 cup chopped walnuts or pecans, divided 1/2 cup raisins 1 teaspoon baking powder 2 teaspoons cinnamon (or more if you are a cinnamon lover) 1/2 teaspoon salt 2 large eggs 2 cups milk (I use oat milk) 1 teaspoon vanilla extract 4 tablespoons unsalted butter, melted, plus more for greasing the dish 2 tart yet sweet baking apples, such as Honey Crisp, peeled and cut into 1/2-inch chunks (about 2 cups) Instructions Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter. In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well. In another bowl, lightly beat the eggs with a whisk; then whisk in the milk and vanilla until well combined. Add the milk mixture to the oat mixture, along with the melted butter. Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Let it cool a bit before serving. It is best serve warm or at room temperature. Freezer-Friendly Instructions: This dish can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours then reheat it, covered with foil, in a 325°F oven until hot. NUTRITION INFORMATION (The nutrition information is from the original recipe. The above is adapted from Once Upon a Chef). Per serving (6 servings) Calories:411 Fat:17 g Saturated fat:8 g Carbohydrates:60 g Sugar:36 g Fiber:5 g Protein:10 g Sodium:322 mg Cholesterol:90 mg

I love this bread recipe. It is the best, easiest yeast bread you will find. Beginners will embrace the simplicity of the recipe while bread connoisseurs will appreciate its Artisan bread qualities. It has a thick crispy crust and chewy crumb with big fat holes like sourdough. Eat this bread fresh out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clean, dunk it in soups and stews. Make bruschetta, garlic bread, or grilled cheese. It's very versatile. Here’s why it’s so easy: No knead, no stand mixer 3 minutes active effort – you won’t even get your hands dirty Dutch oven (cast iron pot) ideal but not necessary Incredibly forgiving dough, with rise times ranging from 2 hours to 3 days (yes, really, you choose what works for you) Easy but yet no compromise on quality of bread Ingredients 3 cups (450g) flour , bread or plain/all purpose (Note 1) 2 tsp instant or rapid rise yeast (Note 2 for normal / active dry yeast) 2 tsp salt , cooking / kosher salt (Note 3) 1.5 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F) (Note 4) Dough Shaping 1.5 tbsp flour , for dusting Instructions Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5). Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6). Optional – refrigerate for flavor development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days. Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well. Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven) Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour. Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move. Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits! Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy. Cool on rack for 10 minutes before slicing. Recipe Notes: MAKE AHEAD/Storage: Fridge up to 3 days - Rise dough per recipe, then leave in bowl and refrigerate up to 3 days. Flavor gets better with time. Dough will stay bubbly for a day or two, then will deflate – that’s fine. Shape into round and place on paper per recipe, then leave for 45 - 60 minutes to take the chill out of it, then bake per recipe. Cold dough won't rise as well. Bread in photos & video is 2 hr rise, immediate bake. Cooked bread - great fresh for 2 days, then after that, better warmed or toasted. Keep in an airtight container or ziplock bag. This stays more fresh than usual homemade bread, especially if you use bread flour. Freeze cooked bread for up to 3 months. 1. Flour – bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same. Wholemeal/wholewheat flour - start with 30g/ 1/4 cup less flour and just add more as needed to get the consistency shown in the video (because wholemeal flour is a bit more absorbent than white, I find). 2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written. 3. Salt – reduce to 1 ¼ tsp if using table salt (finer grains = less volume for same amount of salt) 4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp. 5. Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at 17 seconds and photos above. 6. Dough rising – time will vary depending on room temperature, humidity, flour you use etc. It's fine if it rises faster or slower - you just need to achieve the dough rise as specified (double volume, bubbly surface, wobbly consistency, per video at 24 seconds). I told you - this recipe is forgiving! If it’s cool in your kitchen (22°C/70°F or less) OR it’s just not rising (check at 1 hour), then tuck the bowl somewhere warmer. Yeast loves warmth! If dough rises faster than 2 hours (eg super hot day), then put bowl in fridge to stop the rise while you preheat the oven. On super hot summer days, it can rise in 45 minutes! 7. Oven preheating - If baking immediately, start preheating oven when you can see dough is rising (at 1.5 hours) or if you refrigerated, while dough is resting to take chill out of it. It’s also fine to shape the dough into a round, place it on parchment paper and leave for 30 minutes while oven preheats. This is a flexible recipe! 8. Dutch oven (cast iron pot) creates a steamer effect, a home version of professional steamer ovens used by bakeries to make bread. Pot size does not matter as long as it's about 26cm/10" or larger. Pot does not shape the bread, it's to act as a steamer. Just need one large enough to give bread steaming space. No dutch oven method - use 20cm/8” square metal pan (or similar but NOT glass, may shatter). Place in oven on middle shelf where bread will bake (or shelf under if tray won’t fit on same shelf), preheat oven. Boil kettle. Place paper with shaped dough on a baking tray. When you put the bread in, work fast as follows – place bread in oven, fill pan with boiling water, shut oven door = makeshift dutch oven steamer effect! Bake for full 40 minutes until it's a deep golden brown. Heavy roasting pan with high lid should also work - preheat per recipe. Bread is about 8-10cm/3.2-4" tall. 9. Fridge = slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. See notes in post for more info. 10. Different measures in different countries – cup sizes differ slightly between countries. The difference is not enough to affect the outcome of most recipes, but for baking recipes, it does matter. For this bread, as long as you use EITHER cups OR weights & mls for the flour and water, this recipe will work fine (I tested with US and Aus cups which have the greatest variance in size). 12. Source: This recipe is from Recipe Tin Eats which was adapted from The New York Times. The New York Times recipe has been halved to make one batch. Nagi has added the above useful tips and tricks after much trial and error from over the years. 13. Nutrition per slice Nutrition INFORMATION: Calories: 155kcal (8%)Carbohydrates: 32g (11%)Protein: 5g (10%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 469mg (20%)Potassium: 65mg (2%)Fiber: 2g (8%)Sugar: 1g (1%)Calcium: 7mg (1%)Iron: 2mg (11%) Enjoy!

This is a one-skillet chicken dinner that will have your taste buds dancing. This citrus-based marinade with all sorts of interesting spices is the key to this recipe’s success. The marinade acts as a tenderizer to the chicken, meanwhile, infusing it with awesome flavors. Ingredients 4 chicken breasts or 6 chicken thighs, bone in, skin on Salt and pepper 1 - 2 tbsp Za’atar spice 2 tbsp toasted shaved almonds 1 tbsp toasted pine nuts 1/2 cup chopped fresh parsley leaves For the Marinade 2 lemons, juice of 2/3 cup extra virgin olive oil 1 Tbsp Sumac 1 Tbsp allspice 1 Tbsp cinnamon 1 tsp paprika 7 (or more) large garlic cloves, lightly crushed. ( I normally double the garlic.) 1 medium red onion, sliced or roughly chopped 1/2 to 1 large lemon, thinly sliced In a mixing bowl, combine the marinade ingredients. Place the chicken in a deep dish, sprinkle with salt and pepper and cover with the marinade. Cover and place the chicken in the fridge for at least four hours or overnight. Turn the chicken over halfway through the marinating process. Preheat the oven to 400 degrees F. Transfer the chicken and the marinade to a baking dish or a cast iron skillet. Now sprinkle 1 - 2 tbsp of the za’atar evenly over the chicken. Place the chicken in the 400 degrees F heated-oven; roast for 40-45 mins (internal temperature reaches 165 °F.) Remove from heat. Let it rest for 5 to 10 minutes. Garnish with the toasted nuts and fresh parsley. Enjoy! What to serve with this delectable masterpiece? Try rice and peas, roasted potatoes, fresh Greek style salad or pita bread. Photo and recipe adapted from The Mediterranean Dish