Get together Brownies

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Get together Brownies


Fork taking a bit out of a brownie with sprinkles on it.

In This Post

Yes, That’s What I Said. Party Brownies!

Lindsay Ostrom headshot.

My sister Kristin has been making these fudgy, sprinkly, crowd-favorite brownies all summer, and I’ve sent her 100 texts to get all the info on this recipe over the last few weeks because I am obsessed with these babies.

Kids love them, adults love them, they’re easy, they’re fun, and they disappear alarmingly fast. They’re PARTY BROWNIES!

The base: a box of brownie mix. I don’t feel bad about this in the slightest. It makes these perfect “party brownies” because you can throw them together at a moment’s notice with minimal effort.

The top layer: an old-fashioned-style chocolate fudge frosting. The kind with the dry, crackly exterior, the kind my mom puts on my dad’s birthday cake every year, the kind that everybody’s grandma has a recipe for somewhere in an old stained church cookbook. It’s so good and it’s the exact top layer I never knew my brownies needed.

I call these party brownies because there is an event to bring them to nearly every weekend.

A pool party at my parents’ house, Bjork’s extended family reunion, an impromptu hangout with friends – the answer to all scenarios is a pan of Party Brownies. ♡

Lindsay signature.

How To Make This Recipe

1

Make Brownie Mix.

I give you permission to use a box of brownie mix. Ghirardelli Double Chocolate is our house favorite. (affiliate link)

Mixing brownie mix in a bowl.

2

Make The Frosting / Icing / Fudge Top Layer.

Boil your butter, milk, and sugar for a good 45 seconds. SET A TIMER! We don’t want to over (or under) cook this.

Boiling butter, milk, and sugar in pot on the stove.

3

Pour Frosting On Brownies.

Add chocolate chips to the boiled frosting and pour immediately over the brownies. It’s going to want to set fast, so let’s go, chop chop, no checking Instagram right now!

Pouring frosting on a pan of brownies.

4

Add Sprinkles!

Add them to the frosting immediately before it sets!

Sprinkling sprinkles on top of a pan of brownies.

5

You’re Done. Yum.

LIKE SERIOUSLY REALLY YUM.

Hand holding a brownie with a bite taken out.

Watch How To Make These Brownies

Print

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A picture of Party Brownies

Party Brownies

5 from 6 reviews


  • Author:     Lindsay


  • Total Time:     55 minutes


  • Yield:     12-16 brownies



Print Recipe

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Description

Brownies covered with a thick layer of fudge frosting and rainbow sprinkles. The best way to jazz up a box of brownie mix!

Ingredients


Units

  • 1 box brownie mix (usually 16–18 ounces)
  • 6 tablespoons butter
  • 1/3 cup milk
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coarse kosher salt
  • 1 cup semi-sweet chocolate chips
  • rainbow sprinkles

Instructions

  1. Make the brownies: Bake the brownies according to package directions in a 9×13 pan or slightly smaller rectangular pan (see note 1). I usually try to let them cool for an hour before frosting them.
  2. Make the frosting: Melt the butter in a small saucepan over medium heat. Add the milk, sugar, vanilla, and salt; bring to a consistent boil over medium heat and cook for 45 seconds (it should be at a rolling boil for the full 45 seconds). Set a timer so you don’t overcook it!
  3. Mix in the chocolate: Turn off the heat and add chocolate chips and stir to combine (if there are stubborn lumps, just whisk it for a minute).
  4. Frost the brownies: Working quickly, pour the frosting over the brownies and spread evenly and add sprinkles. The frosting will start to set immediately, so don’t be a slow poke with this part (see note 2)!
  5. Rest and serve: Let the frosting rest for 15-30 minutes, depending on how clean you want your slices to be! Cut, serve, PARTY TIME!

Notes

1. A 9×13 is what my sister always uses – but I also love to use a smaller rectangular pan if you have one (mine is 10.5 x 7.5) to make the whole thing just slightly thicker. A square pan will make the frosting too thick, so I would not recommend that.

2 – If you are scrambling to find your sprinkles when the frosting starts to set on top (been there), just add the sprinkles to the dry-ish top and use the back of a spoon to gently tap them into the frosting a bit so they will hold in place.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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Keywords: brownies, brownie mix, boxed brownies, easy brownies

Did you make this recipe?

Tag @pinchofyum on Instagram so we can admire your masterpiece! 🌟

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Three More Easy Desserts For A Crowd

Chocolate Chip Cookies on parchment paper.
The Best Soft Chocolate Chip Cookies
Slice of peanut butter pie.
The Best Easy Peanut Butter Pie
Peach cobbler in a bowl with ice cream.
The Best Peach Cobbler

The post Party Brownies appeared first on Pinch of Yum.



What to Prepare dinner This August

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What to Prepare dinner This August


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What to Prepare dinner This August

This month, farmers’ markets are exploding with goodness. Fortunately, much of the produce growing now doesn’t need much cooking, if at all. I’m enjoying as many Caprese salads as I can right now—even better when they’re made with burrata.

We’ve been traveling quite a bit and I’m excited to share more summer recipes with you soon. You’ll find an abundance of fresh seasonal recipes below.

Avocado

peach salad recipe with greens

Erin’s Peach & Avocado Green Salad

Gluten free

“I made this salad exactly as written last night and it was good I dreamed about it! We are suffering a severe heat wave in the PNW right now so eating many of your salads! Thanks for sharing.” – Debbie

More avocado recipes »

Berries! Blackberries, Blueberries, Raspberries & Strawberries

berry crisp with ice cream

Mixed Berry Crisp (Gluten Free)

Gluten free and easily vegan

“I made this berry crisp today with blueberries and strawberries and it was so yummy!! It was a big hit and at your insistence we had it with vanilla ice cream!! Everything I’ve made from your recipes has been awesome thanks” – Nicole

More blueberry recipes » (also blackberries, raspberries and strawberries)

Carrots

This mega crunchy salad is super healthy and totally irresistible! Vegan and gluten free. cookieandkate.com

Mega Crunchy Romaine Salad with Quinoa

Gluten free and vegan

“I love this salad! Made it just like the recipe and it turned out great. I even reserved half of the recipe and dressing(separately) for lunches, and it lasted well in the fridge. Thanks for another delicious salad recipe! I feel like this is going to be another go-to :)” – Stacy

More carrot recipes »

Cherries

Cherry Couscous & Arugula Salad with Balsamic Vinaigrette

Cherry Couscous & Arugula Salad with Balsamic Vinaigrette

See notes for gluten free and vegan suggestions

“Oh how I love how you help me use my produce! I would like to praise the celery in this one–perfect addition of crunch and that “green” flavor. Everything else in it was great, too, but celery so rarely gets praised so I want to give it a shout out.” – Anne

More cherry recipes »

Corn

fresh corn salsa with optional avocado

Fresh Corn Salsa

Gluten free and vegan

“Just happened to get 4 ears of corn and a couple of tomatoes in my CSA share, so I made this and some pico de gallo (also your recipe). Delicious! Plan on making this all through the summer.” – Jeanne

More corn recipes »

Cucumber

Beautiful Greek salad made with wedges of romaine lettuce, fresh tomatoes, olives and herbs piled on top, and a lemon tahini dressing. Easily vegan. cookieandkate.com

Greek Wedge Salad

Gluten free and easily vegan

“I made this last night and it was SO good- loved the dressing especially. I skipped the shallot and marinating part because I was short on time and it was fine without. Used fresh tomatoes and cucumber from my deck pots. You give The Mixx a run for their money. Definitely will be making again :)” – Emily

More cucumber recipes »

Eggplant

mediterranean quinoa salad recipe

Mediterranean Quinoa Salad with Roasted Summer Vegetables

Gluten free and vegan

“Bright, summery and delicious! My husband ate so much of it that next time I might double the recipe. ;)” – Karen

More eggplant recipes »

Green Beans

The best green bean salad recipe—who knew green beans could be so good?! This healthy side dish is perfect for summertime. cookieandkate.com

Green Bean Salad with Toasted Almonds & Feta

Gluten free and easily vegan

“This was DELICIOUS! Making green beans this way forever, loved the tangy dressing.” – Nicky

More green bean recipes »

Greens

arugula strawberry salad recipe

Colorful Strawberry Arugula Salad with Balsamic Vinaigrette

Gluten free and easily vegan

“This was delish! I thought it wouldn’t be filling enough for a whole meal, but it was!” – Kathryn

More salad recipes »

Herbs

Creamy Cherry Tomato & Summer Squash Pasta

Creamy Cherry Tomato & Summer Squash Pasta

Vegetarian and tasty

“I’ve been cooking nothing but your recipes for the past few weeks and this one was one of my favorites so far (tied with pickled radishes and your potato salad). It was super tasty and so easy. Will definitely be making it a few more times this summer. Thank you!” – Kayla

More basil recipes » (also cilantro and dill)

Kale

Kale black bean burrito bowls make a delicious, redeeming, vegan dinner that packs well for tomorrow's lunch. cookieandkate.com

Kale, Black Bean and Avocado Burrito Bowl

Gluten free and vegan

“I am an old vegetarian and a new vegan, and have really been enjoying expanding my repertoire with yummy new recipes, but *this* is one of my top two. I made it Sunday and we had it Monday for dinner, and it is so, so good. My omnivore partner said he was “prepared to choke it down,” but he actually loved it, and raved about it all night. This was also my first foray into a raw kale dish (other than smoothies, of course), and I am officially hooked. Thank you so much for this absolutely glorious recipe!” – Julie

More kale recipes »

Mango

Fresh Thai green salad with sweet mango, bell pepper and a spicy peanut dressing! cookieandkate.com

Thai Mango Salad with Peanut Dressing

Gluten free and vegan (see notes)

“Another great recipe! Just the right amount of sweet, heat, and crunch! We live in Cape Coral FL and have been looking for some new mango recipes. The trees are full of ripe mangoes now. Thanks for the recipe!” – Ann

More mango recipes »

Melons

summertime white sangria recipe

Watermelon White Sangria

Gluten free and vegan

“This sangria is the best! I used John DeKuyper & Sons Fleur and it turned out wonderful. Will make this again for sure. Thanks so much for the receipe.” – Kathy

More watermelon recipes » (also cantaloupe and these honeydew margaritas)

Peaches

best bellini recipe

Fresh Bellinis

Gluten free and vegan

“Made these last night for my husband and I after the kids went to bed. My husband isn’t really a fan of sweet drinks, nor wine for that matter, but we both really enjoyed these. Real, whole peaches definitely make the difference between a light, fresh sweetness and that sickly sweet syrup in most standard cocktails.” – Eva

More peach recipes »

Peppers

best breakfast tacos recipe

Favorite Breakfast Tacos

Gluten free

“We just finished eating this as our dinner. It was yummy and I am saving it to make again. It was incredibly easy! My husband said it will make for a great breakfast. Thank you again for a great recipe!” – Erin

More bell pepper recipes » (also jalapeños)

Plums

Balsamic Stone Fruit Sundae

Balsamic Stone Fruit Sundae

Gluten free and vegan if you use vegan ice cream

“I made this for a cooking class I taught and everyone loved it!! Hopefully you get some more readership, because I tell so many of my patients about your blog :)” – Tricia

More plum recipes »

Potatoes

Southwestern corn chowder recipe

Southwestern Corn Chowder

Gluten-free and easily vegan

“Delicious!! An easy 5/5. Family loved it!! I’m back again to make it a week later 🙂 Last week I used Greek yogurt, and this week I’m going to try sour cream. Thanks!!” – Kelly

More potato recipes »

Radishes

fattoush salad recipe

Fattoush Salad with Mint Dressing

Easily vegan

“Absolutely delicious. Light, tasty and easy to make. Made it for 15 as part of a barbecue. Definitely making again. Everyone wanted the recipe. Thank you for sharing.” – Chrissie

More radish recipes »

Summer Squash

This fresh summer recipe features burst cherry tomatoes, cherry tomato and sun-dried tomato pesto, zucchini noodles, and spaghetti! It's light and delicious. cookieandkate.com

Double Tomato Pesto Spaghetti with Zucchini Noodles

Easily gluten free and easily vegan (see notes)

“Hi Kate, I’m cutting down on meat, cheese and pasta for health reasons and I’m so happy to have found your site! I had tons of cherry tomatoes from my garden so I just made a double batch of this pesto and it is incredibly delicious! I’ll use on zucchini noodles but am also thinking of putting it on some toasted italian bread for my husband. He’ll love it. Thank you! (ps – looking forward to your cookbook.)” – Alicia

More zucchini recipes » (also yellow squash)

Tomatoes

Simple Caprese Skewers with Balsamic Dipping Sauce

Simple Caprese Skewers with Balsamic Dipping Sauce

Gluten free

“I made these skewers last night for a dinner party and they were beautiful as well as tasty! They were a huge hit and I would definitely make them again!” – Jody

More tomato recipes »

Don’t forget to tag your recipe photos #cookieandkate so we can all see them! If you’re looking for an ingredient that didn’t make the list, check my ingredient index for relevant recipes.

More resources you might appreciate: 23 make-ahead breakfast recipes, 45 recipes that pack well for lunch and 20 simple weeknight dinners. You can shop my essential kitchen equipment here. Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!

Cauliflower Salad Recipe – Love and Lemons

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Cauliflower Salad Recipe – Love and Lemons


This cauliflower salad is a picnic-perfect side dish! It’s bright and delicious, featuring a creamy dressing, fresh herbs, and crunchy raw cauliflower.


Cauliflower salad


I’ve shared a roasted cauliflower salad (ok, 5) on the blog before, but this RAW cauliflower salad is the first of its kind.

I’m already wondering what took me so long, and once you try it, I think you will be too!

This cauliflower salad recipe is bright and delicious. I like to think of it as a fun, fresh twist on classic potato salad. Like potato salad, it has a creamy, mustardy dressing, hard-boiled eggs, and savory herbs, but cauliflower replaces the potatoes. Pickled red onions and capers add an extra briny punch.

This cauliflower salad recipe packs up perfectly for lunches, potlucks, and picnics. It actually tastes better if you make it a day ahead! I’m bringing it to a late summer gathering this weekend. If you have one coming up, you should too! This cauliflower salad will be a hit.


Cauliflower salad ingredients


Cauliflower Salad Ingredients

If you take a quick look through the cauliflower recipes on Love & Lemons, you’ll probably notice that very few of them call for raw cauliflower. This veggie is one I typically prefer roasted, when it’s caramelized and tender. When I do use cauliflower raw, it’s often in the form of cauliflower rice.

But in this salad, raw cauliflower florets totally work. Cut into small pieces, they soak up enough dressing to soften slightly, but they still retain a refreshing crunch.

Here’s what else you’ll need to make this cauliflower salad recipe:

  • Hard-boiled eggs – They offer a creamy contrast to the crisp cauliflower florets.
  • Celery – It adds savory flavor.
  • Pickled red onions and capers – They give this salad a bright, briny pop!
  • Fresh parsley and dill – The dill adds sour, pickle-y flavor. The parsley’s fresh flavor balances the salad’s briny, acidic elements.
  • Olive oil, Greek yogurt, lemon juice, Dijon mustard, and honey – They create the salad’s creamy, tangy dressing. I love using the yogurt instead of sour cream or mayo here. It gives the dressing an even creamier texture and tangier flavor.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.


Celery, red onions, hard boiled eggs, capers, and herbs in mixing bowl


How to Make Cauliflower Salad

This cauliflower salad recipe is easy to make. Here’s how it goes:

Start by making the dressing. Whisk together the olive oil, Greek yogurt, lemon juice, mustard, honey, garlic, salt, and several grinds of pepper in a large bowl.

Next, add the other ingredients. Toss in the small cauliflower florets, hard-boiled eggs, celery, pickled onions, capers, and fresh herbs. Mix well to coat in the dressing.

Then, chill the salad for at least 1 hour and up to 1 day.

Finally, serve. Stir well and season to taste before digging in!

Big Tip!

Don’t skip the chilling step. Budget at least an hour for the salad to chill after you mix it together and before you serve it.

This time gives the fresh cauliflower a chance to marinate in the dressing, softening and absorbing flavor. It takes this salad from good to delicious. Don’t cut it short!


Mixing cauliflower salad in bowl with wooden spoon


What to Serve with Cauliflower Salad

This cauliflower salad is a great side dish for summer cookouts. Pair it with veggie burgers or black bean burgers and other BBQ side dishes like these:

It’s perfect for picnics and lunches too. I often enjoy it as a meal on its own—the protein from the hard-boiled eggs makes it pretty satisfying! It also goes nicely with a chickpea salad sandwich or Caprese sandwich.

Make-Ahead and Storage Instructions

This cauliflower salad recipe is a great one to make ahead for potlucks and picnics. I recommend making it several hours or a day in advance to give the flavors plenty of time to develop. Stir the salad well and season to taste before serving. You may also want to sprinkle a few more herbs on top for a fresh look.

Leftover salad keeps well in an airtight container in the fridge for up to 3 days, though in our house, it rarely lasts that long. Enjoy!


Cauliflower salad recipe


More Favorite Salad Recipes

If you love this cauliflower salad, try one of these fresh salad recipes next:

BEST Hummus Recipe – Love and Lemons

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BEST Hummus Recipe – Love and Lemons


Learn how to make homemade hummus with this easy, 7-ingredient hummus recipe! It comes together in minutes, and it’s SUPER smooth and creamy.


hummus recipe


Is there anything better than creamy, nutty, velvety homemade hummus?

I don’t think so, which is why I make this hummus recipe nearly every week. I’ve shared many hummus variations over the years (including 4 in my first cookbook!), but this recipe is the one I make most often. It’s a classic version of the Middle Eastern chickpea dip, with garbanzo beans and tahini as the key ingredients.

The recipe is super simple to make. With just 5 minutes of prep, 7 basic ingredients transform into delicious homemade hummus. It’s lusciously smooth, with a bright lemon flavor and a little kick from garlic.

Store-bought hummus might be more convenient, but it’s not nearly as good as this ultra-creamy homemade kind. Whether you enjoy it with fresh veggies, slather it on a sandwich, or scoop it up with pita chips, I hope you love it as much as I do!


Hummus Recipe


Homemade Hummus Ingredients

You only need 7 basic ingredients to make this easy homemade hummus recipe!

  • Cooked chickpeas. Though I cook dried chickpeas on occasion, I typically use store-bought canned chickpeas in my homemade hummus, and it always comes out great. If you cook your chickpeas yourself, make sure to soak them ahead of time, and let them boil for a bit longer than you normally would. You want them to be mushy, soft, and creamy.
  • Tahini. A generous amount of good-quality tahini is the key to smooth hummus. I use 1/3 cup in my recipe, and I choose a brand with a smooth texture and a mild, nutty flavor that’s not bitter. My favorites are Cedar’s (available at most grocery stores), Seed & Mill (the best ever), and Soom.
  • Extra-virgin olive oil. I blend 2 tablespoons of olive oil into the dip, and I love to serve it with an extra drizzle of oil on top!
  • Fresh lemon juice. Squeeze it yourself for the best bright, zingy flavor.
  • Garlic. It adds savory depth of flavor.
  • Water. I start with 5 tablespoons and add more, as needed, to give it a delectable light, fluffy texture!
  • Sea salt. I use 1/2 teaspoon to heighten the bright, nutty flavors in this homemade hummus recipe.

Find the complete recipe with measurements below.


How to make hummus


How to Make Hummus from Scratch

Once you assemble your ingredients, you can make this recipe in one easy step. Just add the chickpeas, tahini, lemon juice, olive oil, water, garlic, and salt to a high-speed blender, and process until smooth. That’s it!

As you blend, add more water, as needed, to reach your desired consistency. If your blender has a baton, you may want to use it to help get things going.


How to make hummus


If you don’t have a high-speed blender, you can use a food processor to make this recipe. However, you’ll likely need to blend the hummus longer, for up to a few minutes. A blender makes a smoother dip faster. You can make super creamy hummus in a food processor too, but it will take a bit more time.

Enjoy the hummus right away, or transfer it to an airtight container and store it in the fridge. It keeps well for up to 5 days. I love having it on hand for a healthy, high-protein snack!


Homemade hummus recipe


Recipe Variations

If you go to the hummus section of a grocery store, you’ll find tons of ideas for seasoning it! Feel free to experiment with different flavors at home. I love it the traditional way, but if I’m in the mood for something different, I usually turn to one of these variations:

  • Spice it up. 1/2 teaspoon ground cumin or coriander adds an extra layer of flavor.
  • Make garlic hummus. Replace the raw garlic with 3 roasted garlic cloves. Add more to taste.
  • Add roasted red peppers. Blend 1 to 2 roasted red peppers into the base recipe to make red pepper hummus. A pinch of smoked paprika is great in this variation.
  • Blend in pesto. Add spoonfuls of pesto, to taste, to make an extra-lemony, herbaceous dip.
  • Go green. Blend in 1/2 cup fresh parsley, cilantro, or basil, or up to 1 cup spinach.
  • Turn it pink! Try my beet hummus recipe.
  • Make it sweet & smoky. Blend in 1/2 baked sweet potato, 2 teaspoons maple syrup, a pinch of chili powder, and more water as needed.

Let me know what variations you try!


Best hummus


What to Serve with Hummus

Once you have hummus on hand in the refrigerator, you’ll find a thousand ways to use it. Here are a few suggestions:

  • Enjoy it with veggies or crackers (or straight off a spoon) as a quick snack.
  • Slather it onto crostini to serve as an appetizer.
  • Put it at the center of your next crudité board, or serve it as part of a mezze platter with other Mediterranean dishes like Greek salad, tabbouleh, and falafel.
  • Add it to your next sandwich or wrap! I love it on these chickpea shawarma wraps.
  • Stir in water to thin it to a drizzle-able consistency. Then, use it as a salad dressing for your favorite fresh and roasted veggies!

Of course, it’s also good on its own with pita bread. If I’m serving a big bowl of hummus, I like to garnish it with a generous drizzle of olive oil, finely chopped parsley, sumac, tomatoes, and cucumbers. Sesame seeds, pine nuts, fresh mint leaves, or smoked paprika would be good too. You could even sprinkle it with Everything Bagel Seasoning!


Homemade hummus


More Favorite Dip Recipes

If you love this hummus recipe, try one of these homemade dips next:

BEST Hummus

Prep Time: 5 minutes

Total Time: 5 minutes

Serves 8

Try this hummus recipe once, and you’ll never go back to buying it at the store! Served with fresh veggies and pita, it’s a delicious appetizer or snack.

  • Blender (I’ve used my trusty Vitamix for years)

Prevent your screen from going dark

  • In a high-speed blender, place the chickpeas, tahini, olive oil, lemon juice, garlic, and salt. Use the blender baton to blend until very smooth, adding water as needed to blend, and/or to reach your desired consistency.

  • Transfer to a serving plate and garnish with paprika, red pepper flakes, and/or fresh parsley. Serve with warm pita and veggies, as desired.

 

English Muffin Baklava Recipe – Pinch of Yum

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English Muffin Baklava Recipe – Pinch of Yum


Perfectly toasted English muffins get topped with an extra thick, extra chunky crispy-chewy nutty sugary topping. Absolutely heavenly and works for breakfast, snack, or as an after-dinner treat.

Yes, it seems weird, but toasted English muffins loaded with a pistachio-walnut-butter-brown-sugar mixture and broiled to caramelized perfection is straight from the heavens. Add a little mascarpone cheese, a little drizzle of honey, and this is my breakfast (snack? dessert?) lifestyle right now.

English Muffin Baklava

Close-up of baklava english muffin

Lindsay’s Notes

I saw this idea in a Taste of Home magazine that my mother-in-law gave me and I basically turned around and made it five minutes later. It’s one of those recipes where you go, “Hey, that’s a good idea! And I have everything I need!” Which means you can make it fast, and repeatedly. Which is exactly what I did – correction – still am doing.

You toast your English muffins, stir up your nuts and butter and brown sugar, top it all with the mascarpone cheese and honey… and now this is just how we live. WHAT IN THE WORLD! It’s so delightful. Nutty, buttery, crunchy, and slightly caramelized but also has a creamy sauciness from the melty mascarpone and honey. All on the exceptionally textured, crispy-chewy surface of an English muffin.

It’s a perfect breakfast, afternoon coffee break snack, or after-dinner dessert. Love it for all of the above.

I made a few changes to the recipe as it was in the magazine – for example, I toasted my English muffins before and after adding the nut mixture. I used a higher nut-to-butter ratio to make sure that the nut layer was extra thick and chunky, and I changed the serving size to 3 pieces. Do we approve?

Mascarpone is not a normal ingredient in baklava so I was a little skeptical of how that would play here, but it was awesome. You don’t need much more buttery-ness with the nuts and butter already in there, but having a creamy element helped to tone down some of the sweetness of the nut filling and the honey drizzle. It was just heavenly to bite into.

How To Make This Little Delight

Step 1:

Mix up some softened butter, ground up pistachios, walnuts, and brown sugar.

Ground up butter, nuts, and sugar in a bowl

Step 2:

Toast your English muffins under the broiler.

Then spread them with the nut mixture and return to the broiler for one more minute until bubbly and slightly set. Watch them carefully because they will burn!

Nut mixture spread onto English muffins

Step 3:

Top with mascarpone cheese, honey, and more nuts! So amazing.

Mascarpone cheese gets spread with nuts and sugar on English muffins

Watch How To Make This Recipe

More Ways To Love Pistachios

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Description

Perfectly toasted English muffins get topped with an extra thick, extra chunky crispy-chewy nutty sugary topping. Absolutely heavenly and works for breakfast, snack, or as an after-dinner treat.

Pistachio Walnut Mixture:

Other:

  1. Preheat the broiler – I use the “Low Broil” setting but every oven will be different for which setting works best.
  2. Pulse the nuts in a food processor until finely chopped. Set aside a few spoonfuls of the nuts for topping. Mix the remaining nuts, butter, and brown sugar together in a small bowl.
  3. Toast the English muffins on a baking sheet lined with foil until toasty – about 3 minutes.
  4. Spread English muffins with the nutty butter mixture. Return to the oven, a few inches away from the broiler, for 1 minute or until bubbly and slightly caramelized.
  5. Top with a little baby dollop of mascarpone cheese and give it a gentle swoop to melt it in. Finish with extra nuts and honey. Pour yourself a cup of coffee to go with it. OMG, it’s so good!
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Broil
  • Cuisine: Middle Eastern-Inspired

Keywords: baklava english muffin, baklava on english muffin, english muffin snack

Frequently Asked Questions For English Muffin Baklava

What can I use instead of English muffins?

You could easily make this on any kind of toasted bread – or maybe even crackers?! Yum!

How long does the nut topping last?

I usually make it all at once, but the nut mixture should last a day or two in the fridge – the texture might just change a little as the nuts soften.

How do you make this gluten-free and/or dairy-free?

Use a gluten-free English muffin for a gluten-free version! Use dairy-free butter and skip the mascarpone cheese for a dairy-free version.

Can you make this without a broiler?

A kitchen torch might be a bit intense for a little snack like this, but it would definitely work to toast and caramelize the topping! A toaster oven would also work great.

What makes this like baklava?

The use of pistachios and walnuts, butter, and honey gives it a texture and a flavor that is reminiscent of baklava! Not the same thing by any means – baklava is a very involved, multi-layered, multi-textured dessert made with phyllo (it’s epic). But this is like the budget version for those of us who just want the taste of it in a quick breakfast or snack. 🙂

Don’t Sleep On These Three All-Time Favorite Snacks

Bacon and Cheddar Zucchini Slices

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Bacon and Cheddar Zucchini Slices


Bacon and Cheddar Zucchini Slices

An egg based slice packed with bacon, cheddar cheese and bacon!

I am a big fan of egg casseroles, quiches, and frittatas and slices are an amazing way to change things up a bit! Normally these recipes use the combination of eggs and milk (or cream, or cheese), which, when baked, firm up the dish, and slices take it one step further by adding a small amount of flour (or almond flour) along with baking powder, to get them even firmer; solid enough that you can pick up a slice and eat it from your hands! These slices are just packed with flavours, including: bacon, cheddar cheese, parmesan, zucchini, carrots, onions, garlic and oregano, though you can change things up and use pretty much anything! I like to make a batch on the weekend, throw it in the fridge and they are ready to go on busy weekday mornings; simply grab a slice and optionally warm it before eating as you run out the door!

Bacon and Cheddar Zucchini SlicesBacon and Cheddar Zucchini Slices

Bacon and Cheddar Zucchini SlicesBacon and Cheddar Zucchini Slices

Bacon and Cheddar Zucchini SlicesBacon and Cheddar Zucchini Slices

Bacon and Cheddar Zucchini SlicesBacon and Cheddar Zucchini Slices
Bacon and Cheddar Zucchini Slices

Bacon and Cheddar Zucchini Slices

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 9

An egg based slice packed with bacon, cheddar cheese and bacon!

ingredients
  • 6 slices bacon, cut into 1/2 inch pieces
  • 1/2 cup onion, diced
  • 1 cup all-purpose flour (gluten-free for gluten-free)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 2 cups zucchini, shredded and squeezed to drain
  • 1 cup carrot, grated (optional)
  • 1 cup cheddar cheese, shredded
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated
  • 5 eggs
  • 1/4 cup milk (or almond milk)
directions
  1. Cook the bacon and onion in a pan before allowing to cool a bit.
  2. Meanwhile, mix the flour, baking powder, salt, pepper, garlic powder, and oregano.
  3. Mix the zucchini, carrot, cheddar, and parmesan, before mixing in the flour mixture.
  4. Mix the bacon and onion, along with 2 tablespoons of bacon grease, into the zucchini mixture.
  5. Mix the eggs and milk before mixing into the zucchini mixture.
  6. Pour the batter into a greased (optionally parchment or foil lined) 8×8 inch baking pan and bake in a preheated 350F/180C oven for 35-40 minutes; a toothpick pushed into the center should come out clean when done
  7. Let cook, slice and enjoy!

Note: These keep well in the fridge and you can easily grab a slice and warm it to go!
Option: Omit the bacon and add 2 tablespoon olive oil for vegetarian version.

Nutrition Facts: Calories 196, Fat 15g (Saturated 6g, Trans 0), Cholesterol 117mg, Sodium 384mg, Carbs 15g (Fiber 1g, Sugars 2g), Protein 12g

Nutrition by: Nutritional facts powered by EdamamNutritional facts powered by Edamam

How To Make Exhausting Boiled Eggs

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How To Make Exhausting Boiled Eggs

Hard boiled eggs are a frequent ingredient in many meals and recipes. They’re foundational for countless cooks, and much-loved for being portable, filling, protein-rich, and adaptable. Once peeled they can be sliced, grated, smashed, or pureed. The key is landing on a cooking method that delivers perfect eggs every single time. So, let’s talk it through.

What Makes A Perfect Hard Boiled Egg?

The goal here is to cook fully set, smooth, eggs. That when cut open reveal a creamy, well-set, bright yellow yolk with no grey ring or discoloration. A lot of divots from peeling aren’t ideal, but there are methods to achieving divot-free eggs, no worries!
hard boiled eggs cut in half

The Method

There are a few key steps here. Let’s go through them with photos.

  • First, gently place your eggs in a saucepan. 
    eggs placed into an empty saucepan
  • Next, cover the eggs with water by about an inch.
    eggs in a saucepan covered with water
  • After that, bring everything to a boil over medium-high heat (uncovered). Once the water reaches a boil, when the eggs start to tap a bit against the bottom of the saucepan, turn off the heat, cover, and set a timer for exactly 10 minutes. 
    a saucepan with lid on
  • In the meantime, prepare a medium bowl with water and some ice cubes. Once your timer goes off, use a strainer, spider, or slotted spoon to move the eggs into the ice water. This is one of the steps a lot of people get wrong (or skip). You really want to cool they eggs down entirely. Peeling warm eggs is much more difficult than peeling cold one, and patience is king here. The quick cool-down also helps keep the eggs bright, yellow, and ring-free.
    hard boiled eggs cooling in a bowl of ice and water

How To Best Peel a Hard Boiled Egg

This is something people really struggle with. Peeling an egg is actually trickier than you think, especially if you don’t want to lose a good amount of the egg along with the peel. We’ve all been there. Keep in mind that fresh eggs are always trickier to peel than eggs that are a bit older, but this is a method that helps remove the egg shell in strips and avoiding divots in the eggs. Here’s the technique:

  1. Crack the shell all over. One end of the egg (bottom) will vibe more hollow than the other, tap this end on your countertop. Then gently tap, tap, tap all around the egg to crack and loosen the entire shell. Some people will tell you to gently roll the egg on your countertop, and I’m not a fan of that technique. I’ve had eggs split around the circumference while carefully rolling, so tap, tap, tap it is.
    a hand holding a hard boiled egg before peeling with cracked shell
  2. Start peeling. The hollow end (bottom) is where you want to start. Depending on the egg, you might be able to softly work your thumb under the membrane, pushing the shell away from the egg. If you’re lucky it will peel in long strips. If not, keep trying to get under that membrane and peel from there.
  3. Rinse. Give each egg a quick rinse and pat dry. This gets rid of any crunchy peel residual that might still be clinging to the egg. 
    one peeled pard boiled egg

How Long Can You Store Hard Boiled Eggs

Some say hard boiled eggs will last up to a week, but I try to use them within 4 days or so.

Why I prefer This Method For Hard Boiling Eggs

There are a number of other approaches to hard boiling eggs out there, but I always come back to this one. Common sense would have you boil the water first, drop the eggs in and continue to boil for a set amount of time. This minimizes the variables, because you’re dealing with constants – the temperature of boiling water and a set time period. But this method has you add a towel to your pan to keep the eggs from breaking as they boil, and tbh, I don’t love the cleanup from that.
hard boiled eggs smashed in a bowl
The method I use here is gentle with the eggs from the start, and it’s reliably good. The only wild card I’ve run into is using an induction stove burner. It boils the water SO FAST, the eggs end up needing a slightly longer time under cover. If you’re using induction, bring them to a boil a bit more slowly, a 6 setting works well.

hard boiled eggs on a platter with other nicoise salad ingredients

Wooohoo! I  Can Make Perfect Hard Boiled Eggs  – What’s Next?

Once you make hard boiled eggs, you are on your way. Here are a few other ideas.

hard boiled eggs packed into lunch boxes

Strawberry Spritz – David Lebovitz Strawberry Spritz

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Strawberry Spritz – David Lebovitz Strawberry Spritz


Recently I started reaching for my bottle of Vermouth Blanc more and more. I had opened it to make an El Presidente cocktail, but during an interview on my IG Live channel with Pierre-Olivier Rousseaux, owner of Dolin distillery in France, he remarked that their Chambéryzette apéritif, made in the French alps, could be made at home, anywhere, with fresh strawberries and white vermouth. So I took the plunge and made a batch myself.

It’s very easy to make. Just slice or quarter a few fresh strawberries and within 24 hours, you can be enjoying your very own batch of strawberry apéritif!

White vermouth (vermouth blanc) is different than dry vermouth. For one thing, the botanicals used are different. Dry vermouth leans into its bitterness with wormwood, quinine, or other flavorings that keep it decidedly dry. White vermouth celebrates its sparkling-clear color with floral aromas, which can include elderflowers and citrus. While you could make this with dry vermouth, I do prefer it with the white vermouth, which in Italy is referred to as vermouth bianco.

When I took a sip of the strawberry-infused vermouth the next day, it seemed like it’d be a perfect candidate for a summery Spritz. So I mixed it with a splash of tonic water, and found it was just perfect as-is, with a handful of ice and some berries and maybe a slice of citrus in it. If you want to go full-on summer, you could replace the citrus with a slice of peach or nectarine, or maybe a few other types of berries.

Tonic water has become more of a topic of conversation lately. Brands like Schweppes are popular and readily available (and you can make your own tonic water, too), but some like to fine-tune their cocktails and apéritifs with a premium brand of tonic water. Fever-Tree, Q, and Fentimen’s are popular, but I kept mine French using Archibald, which uses gentian in place of quinine, to keep it resolutely Made in France. (Quinine doesn’t grow in France, but gentian does.) As far as I know, it’s not available outside of the country but feel free to find your own favorite where you live, and use that.

Strawberry Spritz

For this spritz, I use white vermouth to infuse the strawberries which is more aromatic, and more floral than dry vermouth. In French, it’s called vermouth blanc and in Italy, it’s referred to as bianc. If you buy a bottle, you can also use it to make yourself an El Presidente cocktail. You can toggle the flavors of this lively spritz in a different direction by using a flavored tonic water, such as one aromatized with pink grapefruit, pink peppercorn, or elderflowers.

Course Drinks

Keyword cocktail, spritz,

Servings 1 drink

For the strawberry-infused vermouth

  • 1 1/2 cups (375ml) vermouth blanc or dry vermouth
  • 8 medium-sized strawberries, sliced or quartered

For the strawberry spritz

  • 2 ounces strawberry-infused vermouth
  • 2 ounces tonic water
  • quartered or sliced strawberries, for garnish
  • slice of orange, lemon, lime wheel, or slices of nectarines or peaches, for garnish

Prevent your screen from going dark

  • To make the strawberry-infused vermouth, pour the vermouth in a clean jar. Add the strawberries, cover, and shake gently to encourage the strawberries to lend their flavor to the vermouth. Let stand 24 hours at room temperature out of direct sunlight, giving it a shake every so often.

  • To make the spritz, measure the infused-vermouth and tonic water into a footed goblet. Add a handful of ice and stir gently. Garnish with berries and citrus.

Storage: The strawberry-infused vermouth will keep for a few days at room temperature. After you can store it in the refrigerator where it’ll keep for a few weeks. I left the strawberries in since I used mine within a few days, but if planning on storing it longer, you can remove them. (They’re delicious to eat!)




Cheese Tortellini And Sausage Skillet

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Cheese Tortellini And Sausage Skillet


Well school is back in session for my kiddos and I’m back on the quick & easy weeknight meals train. This one pot cheese tortellini and sausage skillet was a huge hit with my family and now they have requested it two weeks in a row! It’s full of cheese tortellini pasta, Italian sausage, lots of herbs and spices, and a super flavorful sauce. A full meal all in one pan. Dinner doesn’t get any better than this!

Overhead view of cheese tortellini and sausage skillet with garlic bread and parsley on the side.Overhead view of cheese tortellini and sausage skillet with garlic bread and parsley on the side.

What You’ll Need

Here are the ingredients that you’ll need to make this hearty tortellini and sausage recipe:

  • Italian Sausage: I chose mild Italian sausage for this recipe as it’s already pre-seasoned with lots of herbs and spices. You can also use ground beef or ground turkey, however you may need to add a little more seasoning if you do choose ground beef or turkey.
  • Onion and Garlic: Diced onion and garlic adds lots of aromatics and flavor to this dish.
  • Cheese Tortellini: I like using refrigerated tortellini because you can quickly cook it in the sauce, but you can also use frozen tortellini if you prefer. You may need to boil the frozen tortellini first according to the package instructions. 
  • Marinara Sauce: Marinara helps create the sauce for this recipe. It includes crushed tomatoes and lots of extra herbs and spices.
  • Chicken Broth: The cheese tortellini cooks in the chicken broth and marinara sauce, making this a one pot meal!
  • Spinach: A couple handfuls of spinach adds color and extra vegetables to the dish.
  • Seasoning: A simple mix of salt, pepper, garlic powder, and dried oregano add a little more flavor to the jarred marinara sauce and the rest of the dish.
  • Mozzarella Cheese: And I topped everything off with some gooey mozzarella cheese because…why not?!
  1. You can often find refrigerated cheese tortellini in two sizes, a small 9-10oz. bag and a larger 20oz. family size bag. Most of the time the family size is the better deal and will save you some money. So grab the bigger bag! You’ll only need 10oz. of tortellini for this recipe and you can freeze the rest and save for later.🙌
  2. If you happen to have a can of tomatoes in your pantry, you can switch out the marinara sauce for one 14oz. can of diced tomatoes.
  3. And if you really want to save even more money, use just ½ lb. of Italian sausage for this recipe and freeze the rest for later. This dish will still be very filling and you can cook the rest of the sausage with the rest of the cheese tortellini that you saved. You may also still have half a jar of marinara, some spinach, and more mozzarella cheese leftover. Now look at what we just did. We’ve easily just created another meal! #winning

Serving Suggestions & Variations

  • This dish is perfect to serve with a side of crusty garlic bread and a simple side salad or Caesar salad.
  • Wanna make it creamy? Add about ½ cup of heavy cream at the same time as the chicken broth for a creamy tortellini skillet meal.
  • And if you want to add some spice, add a pinch or two of red pepper flakes at the end for a little kick!

Storing Leftovers

Got leftovers? You can store them in an airtight container in the refrigerator for 3-4 days. The sauce mixture will thicken a little bit with time, but you can easily reheat it in the microwave until warmed through for a delicious lunch or dinner.

Overhead view of cheese tortellini and sausage on a plate with garlic bread, fork, and napkin on the side.Overhead view of cheese tortellini and sausage on a plate with garlic bread, fork, and napkin on the side.


Cheese Tortellini And Sausage Skillet

This one-pot Cheese Tortellini and Sausage Skillet is hearty and packed with flavor. A quick & easy one skillet meal? Count me in!

Author: Marsha – Budget Bytes

Overhead view of cheese tortellini and sausage skillet with garlic bread and parsley on the side.Overhead view of cheese tortellini and sausage skillet with garlic bread and parsley on the side.

Prevent your screen from going dark

  • 1 Tbsp cooking oil ($0.05)
  • 1 lb. Italian sausage ($4.99)
  • 1 small yellow onion, diced ($0.42)
  • 2 cloves of garlic, minced ($0.16)
  • 1/2 tsp salt ($0.02)
  • 1/2 tsp garlic powder ($0.05)
  • 1/2 tsp dried oregano ($0.05)
  • 1/4 tsp freshly cracked black pepper ($0.02)
  • 1 1/2 cups marinara sauce ($1.50)
  • 1 cup chicken broth ($0.17)
  • 10 oz. refrigerated cheese tortellini ($3.75)
  • 2 cups spinach ($0.76)
  • 1/2 cup mozzarella cheese ($0.62)

  • Heat a large skillet over medium heat and add the oil. Brown the Italian sausage.

  • Once the sausage has browned, add the diced onion and minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.

  • Next add the salt, garlic powder, oregano, black pepper, marinara sauce, and chicken broth to the skillet. Stir to combine.

  • Bring the skillet up to a simmer and add the cheese tortellini. Stir the tortellini into the sauce and cook for 5-6 minutes until the tortellini is tender.

  • Add the spinach to the skillet and stir to combine, allowing the heat to wilt the spinach.

  • Now top the skillet with the shredded mozzarella cheese and allow the heat to melt the cheese.

  • Serve hot with fresh garlic bread and some freshly cracked black pepper or red pepper flakes on top. Enjoy!

See how we calculate recipe costs here.

Serving: 1servingCalories: 730kcalCarbohydrates: 41gProtein: 32gFat: 49gSodium: 2182mgFiber: 5g

Read our full nutrition disclaimer here.

Side close up view of cheese tortellini and sausage skillet with a fork lifting some out.Side close up view of cheese tortellini and sausage skillet with a fork lifting some out.

How to Make Cheese Tortellini And Sausage Skillet – Step by Step Photos

Italian sausage being cooked in a skillet.Italian sausage being cooked in a skillet.

Heat a large deep skillet over medium heat and add 1 Tbsp oil. Brown 1 lb. Italian sausage.

Onion and garlic added to sausage in a skillet.Onion and garlic added to sausage in a skillet.

Once the sausage has browned, add 1 diced yellow onion and 2 minced garlic to the skillet. Continue to sauté over medium heat until the onion is translucent and the garlic is fragrant.

Marinara sauce, spices, and chicken broth added to a skillet.Marinara sauce, spices, and chicken broth added to a skillet.

Next add 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp freshly cracked black pepper, 1 1/2 cups marinara sauce, and 1 cup chicken broth to the skillet. Stir to combine.

Cheese tortellini pasta added to sausage mixture in a skillet.Cheese tortellini pasta added to sausage mixture in a skillet.

Bring the skillet up to a simmer and add 10 oz. refrigerated cheese tortellini. Stir the tortellini into the sauce and cook for 5-6 minutes until the tortellini is tender.

Spinach added to tortellini and sausage mixture in a skillet.Spinach added to tortellini and sausage mixture in a skillet.

Add 2 cups spinach to the skillet and stir to combine, allowing the heat to wilt the spinach.

Mozzarella cheese added on top of tortellini and sausage skillet.Mozzarella cheese added on top of tortellini and sausage skillet.

Now top the skillet with 1/2 cup shredded mozzarella cheese.

Cooked tortellini and sausage skillet.Cooked tortellini and sausage skillet.

Allow the heat from the skillet to melt the cheese.

Overhead view of cheese tortellini and sausage on a plate with garlic bread, fork, and napkin on the side.Overhead view of cheese tortellini and sausage on a plate with garlic bread, fork, and napkin on the side.

Serve hot with fresh garlic bread and some freshly cracked black pepper on top. Now get ready to enjoy a super hearty and delicious dinner meal!

Sesame Dressing Recipe – Cookie and Kate

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Sesame Dressing Recipe – Cookie and Kate


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sesame dressing recipe

This homemade sesame dressing offers bold flavor for your homemade salads. It requires just four core ingredients: toasted sesame oil, tamari or soy sauce, lime juice, and a dab of Dijon mustard.

If you have the time and energy, add freshly toasted sesame seeds, fresh ginger, and garlic. They ramp up the flavor, but this dressing is already delicious in its simplest form.

sesame dressing ingredients

Make this sesame dressing when you’re craving a green side salad. It’s easy to whisk together from basic pantry ingredients, and it tastes so much better than store-bought dressings.

I created this dressing recipe to serve over this seaweed salad, but it goes with so much more. Below is a full list of suggestions for making your own salad tonight!

sesame dressing preparation

How to Serve Sesame Dressing

This salad dressing is the perfect accompaniment to main dishes with Asian influences. It’s almost guaranteed to complement your meal when your entrée includes flavors like soy sauce, sesame oil or ginger. Try it with my Extra Vegetable Fried Rice,  Vegetarian Pho, Veggie Sushi Bowls, or homemade sushi rolls.

Complementary Salad Ingredients

To round out your meal with a healthy dose of greens and veggies, improvise a simple salad with any of the following ingredients.

  • Avocado
  • Bell pepper
  • Broccoli, raw or roasted
  • Cabbage
  • Carrots
  • Cherry tomatoes
  • Cilantro
  • Cucumber
  • Edamame (shelled)
  • Green beans
  • Green onion
  • Leafy greens, including Bibb, romaine and spring greens
  • Seaweed
  • Snap peas or snow peas
  • Thai basil

Sesame Dressing Recipe – Cookie and Kate

More Dressings to Make

Homemade salad dressing makes all the difference, and I think you’ll love these. View my full collection of salad dressings here.

Please let me know how your sesame dressing turns out in the comments! I love hearing from you and am eager to hear how you serve this one.

sesame dressing drizzling on salad

Print

Sesame Dressing

  • Author: Cookie and Kate
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: ½ cup 1x
  • Category: Salad dressing
  • Method: By hand
  • Cuisine: East Asian-inspired
  • Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

This sesame dressing offers fresh and bright flavor for your homemade salads! The recipe is easy to whip together with sesame oil, soy sauce and lime juice. Recipe yields about ½ cup.


Scale

Ingredients

  • 1 tablespoon sesame seeds (optional, for texture and flavor)
  • ¼ cup toasted sesame oil
  • 2 tablespoons reduced-sodium tamari or soy sauce
  • 2 tablespoons lime juice 
  • 2 to 3 teaspoons finely grated fresh ginger
  • 1 clove garlic, pressed or minced
  • ½ teaspoon Dijon mustard
  • Pinch of red pepper flakes (optional, for spice) 

Instructions

  1. If using the optional sesame seeds, place them in a small skillet over medium-low heat and cook, stirring frequently, until they’re starting to turn golden, about two to three minutes. Remove from the heat. 
  2. In a liquid measuring cup or small bowl, combine the sesame oil, tamari, lime juice, 2 teaspoons of ginger, garlic, mustard, optional red pepper flakes, and optional toasted sesame seeds. 
  3. Whisk until the mixture is well blended. Taste, and if the flavor isn’t quite there yet, whisk in the tiniest pinch of salt. If you would like stronger ginger flavor, mix in the additional teaspoon now.
  4. This dressing can be served immediately, but the flavors are even better after twenty minutes’ rest. Store the dressing in the refrigerator, covered, for up to 1 week.

Notes

Make it gluten free: Be sure to use gluten-free tamari rather than conventional soy sauce.

In a hurry? You can simplify this dressing by skipping the sesame seeds, garlic and ginger. You’ll still end up with a flavorful dressing.

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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