• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cardamom and Tea
  • Blog
  • Recipes
  • Cookbook
  • About
  • Subscribe

blueberry cake donuts

July 7, 2021 by Kathryn Pauline Leave a Comment

a blueberry old fashioned donut photographed from above

These blueberry cake donuts are studded with berries and topped with a bright purple glaze. While you can whip up this glaze in a food processor, I like to make it by mashing blueberries and powdered sugar with the back of a fork. It’s so much easier, and I love the way the whole blueberry pieces look.

You can usually tell exactly how a donut is flavored by the way it is decorated. As with gelato and cupcakes, donuts like to announce themselves. So I like how completely unambiguously *blueberry* these ones are. There’s no question where the glaze gets its color and flavor. Feel free to add a little lemon zest if you’re looking for something just a little different, or make the recipe as-is. It’s wonderful either way!

  • a blueberry old fashioned donut photographed from above
  • a blueberry old fashioned donut photographed from the side
Print

blueberry cake donuts

a blueberry old fashioned donut photographed from above
Print Recipe

  • Yield: about 8 to 10 donuts

Ingredients

For the donuts:

  • Neutral high smoke point oil, for deep frying (e.g., canola)
  • 250g all purpose flour (2 cups), plus more for dusting
  • 4g salt (¾ teaspoon)
  • 9g baking powder (2 teaspoons)
  • 75g (½ cup) blueberries (fresh or frozen)
  • 45g melted butter (3 tablespoons), cooled slightly
  • 100g sugar (½ cup)
  • 50g egg (1 large) at room temperature
  • 120g plain unstrained yogurt (½ cup) at room temperature

For the glaze:

  • 35g (¼ cup) blueberries
  • 125g powdered sugar (1 cup)

Instructions

  1. Set up a safe fry station on your stove or a dedicated deep-fryer. Make sure it cannot be knocked over. Set over medium-low heat so it can heat gradually while you prep the donuts, and set up a deep fry thermometer. Keep a close eye on it, and aim for it to reach 350°F [180°C] by the time you’re ready to fry. If it heats too quickly, reduce the heat to low or turn off for a few moments until you’re ready.
  2. In a medium mixing bowl, combine the flour, salt, and baking powder. Whisk or sift together until completely lump free.
  3. If using fresh blueberries, make sure they’re completely dry. If using frozen, make sure not to thaw them first. Add your blueberries into the dry ingredients and toss around until coated in flour.
  4. In a separate mixing bowl, combine the melted butter, sugar, egg, and yogurt. Whisk together until completely smooth.
  5. Scrape the wet ingredients into the dry ingredients, then fold together just until combined (do not overmix).
  6. Dust a clean counter with more flour, then scrape the dough onto the dusted counter. Sprinkle on a little more flour, then gently pat it into an oval.* Take care to make sure it’s well dusted both underneath and on top. Roll it out to ½-inch thick, redusting above and below to keep it from sticking as you work.
  7. Stamp out as many donuts as you can using a donut stamp or set of pastry rings. Collect the scraps**, re-roll, and stamp out more donuts.
  8. Once the oil has heated, fry the donuts. They should take about 2 minutes per side at 350°F [180°C], and should be deeply brown (but not burnt) and cooked through. Remove to a paper-towel-lined plate or cooling-rack-lined sheet pan to cool.
  9. Make the glaze: combine the blueberries and powdered sugar in a small mixing bowl. Mash the blueberries on the side of the bowl until they fall apart and form a purple icing. Drizzle over the donuts.

Notes

* Do not knead the dough or incorporate the flour into it, or it will turn out dry—just pat it into shape.

** To get a really good re-roll out of the scraps, try not to let any flour touch the freshly stamped edges, and compress them together so the bare edges mush together with other bare edges. Try not to introduce a lot of new flour. Feel free to fry the donut holes, or re-roll them with the scraps (if you fry them, they will take about 30 seconds less per side).

find us on instagram and let us know what you made!

 

Filed Under: breakfast, every recipe, sweets Tagged With: berries, donuts, icing, yogurt

cinnamon sugar donuts

July 6, 2021 by Kathryn Pauline Leave a Comment

a cinnamon sugar old fashioned donut photographed from above

All of this week’s donuts are a joy to eat, but I love the process of making cinnamon sugar donuts the most. There’s nothing simpler than rolling still-hot donuts in cinnamon sugar, and then calling it a day. They are also low-maintenance travelers, since you don’t have to worry about icing crumbling or decorations falling off, so these are one of my favorite things to bring to someone’s house as a host gift.

This brings me to one of my personal favorite rules of thumb:
When you go to someone’s house for dinner, if you’re going to bring food as a little gift, make it a breakfast they can enjoy the next day!

I mean, obviously I’m going to bring food to your house if I’m coming over for dinner (I mean, have you met me?). But I always worry about bringing something homemade, putting the host in an uncomfortable position where they feel like they have to shoehorn it into the meal. Breakfast solves everything, because it sends a glaringly obvious signal that it is 100% for the hosts only.

Wine, chocolate, and coffee are my favorite store-bought things to bring. And it’s not like you have to bring something homemade in the first place. But when I feel like making something, granola, donuts, scones, and crêpes are wonderful options.

As usual, there’s a little sneak peak at tomorrow’s donut in one of the below photos. But in the meanwhile, I’ll leave you with my recipe for these cinnamon sugar donuts. Keep them all to yourself, or bring them to a friend’s for dinner!

  • a cinnamon sugar old fashioned donut photographed from above
  • a cinnamon sugar old fashioned donut photographed from the side
Print

cinnamon sugar donuts

a cinnamon sugar old fashioned donut photographed from above
Print Recipe

  • Yield: about 8 to 10 donuts

Ingredients

For the cinnamon sugar:

  • 60g (¼ cup) granulated sugar
  • 8g (1 tablespoon) ground cinnamon

For the donuts:

  • Neutral high smoke point oil, for deep frying (e.g., canola)
  • 250g all purpose flour (2 cups), plus more for dusting
  • 2.5g (1 teaspoon) cinnamon
  • 4g salt (¾ teaspoon)
  • 9g baking powder (2 teaspoons)
  • 45g melted butter (3 tablespoons), cooled slightly
  • 100g sugar (½ cup)
  • 50g egg (1 large) at room temperature
  • 120g plain unstrained yogurt (½ cup) at room temperature

Instructions

  1. Make the cinnamon sugar: mix together the sugar and cinnamon, and set aside.
  2. Set up a safe fry station on your stove or a dedicated deep-fryer. Make sure it cannot be knocked over. Set over medium-low heat so it can heat gradually while you prep the donuts, and set up a deep fry thermometer. Keep a close eye on it, and aim for it to reach 350°F [180°C] by the time you’re ready to fry. If it heats too quickly, reduce the heat to low or turn off for a few moments until you’re ready.
  3. In a medium mixing bowl, combine the flour, cinnamon, salt, and baking powder. Whisk or sift together until completely lump free.
  4. In a separate mixing bowl, combine the melted butter, sugar, egg, and yogurt. Whisk together until completely smooth.
  5. Scrape the wet ingredients into the dry ingredients, then mix together just until combined (do not overmix).
  6. Dust a clean counter with more flour, then scrape the dough onto the dusted counter. Sprinkle on a little more flour, then gently pat it into an oval.* Take care to make sure it’s well dusted both underneath and on top. Roll it out to ½-inch thick, redusting above and below to keep it from sticking as you work.
  7. Stamp out as many donuts as you can using a donut stamp or set of pastry rings. Collect the scraps**, re-roll, and stamp out more donuts.
  8. Once the oil has heated, fry the donuts. They should take about 2 minutes per side at 350°F [180°C], and should be deeply brown (but not burnt) and cooked through.
  9. Remove to a paper-towel-lined plate or cooling-rack-lined sheet pan for just a few seconds. Once the oil has drained away a bit, immediately roll the still-hot donuts in the cinnamon sugar.

Notes

* Do not knead the dough or incorporate the flour into it, or it will turn out dry—just pat it into shape.

** To get a really good re-roll out of the scraps, try not to let any flour touch the freshly stamped edges, and compress them together so the bare edges mush together with other bare edges. Try not to introduce a lot of new flour. Feel free to fry the donut holes, or re-roll them with the scraps (if you fry them, they will take about 30 seconds less per side).

find us on instagram and let us know what you made!

Filed Under: breakfast, every recipe, sweets Tagged With: cinnamon, donuts, yogurt

Persian love cake donuts

July 5, 2021 by Kathryn Pauline Leave a Comment

a persian love cake donut photographed from above

Today I’ve got Persian love cake donuts! They’re flavored with cardamom, lemon, and rosewater, drizzled with a lemon rose glaze, topped with rose petals and pistachios. If you’ve never had Persian love cake, you should absolutely try it first. Then: these donuts! They’ve got all of my favorite flavors in one place. And they’re inspired by these ones from Twigg studios, which are a great alternative for baked instead of fried.

If you’d like to learn how decorate your donuts so they look just like the ones in this post, check out my original Persian love cake post. In it, I describe how to choose the right rose petals and pistachios for decorating, and I give instructions for treating these ingredients so they’ll look their best. It’s all really easy and just takes a little bit of know-how.

  • a persian love cake donut photographed from the side
  • a persian love cake donut photographed from above
Print

Persian love cake donuts

a persian love cake donut photographed from above
Print Recipe

  • Yield: about 8 to 10 donuts

Ingredients

For the donuts:

  • Neutral high smoke point oil, for deep frying (e.g., canola)
  • 250g all purpose flour (2 cups), plus more for dusting
  • 0.5g (¼ teaspoon) cardamom
  • 4g salt (¾ teaspoon)
  • 9g baking powder (2 teaspoons)
  • 45g melted butter (3 tablespoons), cooled slightly
  • 100g sugar (½ cup)
  • 50g egg (1 large) at room temperature
  • 120g plain unstrained yogurt (½ cup) at room temperature
  • 1g (½ teaspoon) lemon zest
  • 5g (1 teaspoon) rosewater

For the glaze:

  • 75g (⅔ cup) powdered sugar
  • 5g (1 teaspoon) rosewater
  • 10g (2 teaspoons) lemon juice
  • Finely ground pistachios and edible dried rose petals for decoration

Instructions

Make the donuts:

  1. Set up a safe fry station on your stove or a dedicated deep-fryer. Make sure it cannot be knocked over. Set over medium-low heat so it can heat gradually while you prep the donuts, and set up a deep fry thermometer. Keep a close eye on it, and aim for it to reach 350°F [180°C] by the time you’re ready to fry. If it heats too quickly, reduce the heat to low or turn off for a few moments until you’re ready.
  2. In a medium mixing bowl, combine the flour, cardamom, salt, and baking powder. Whisk or sift together until completely lump free.
  3. In a separate mixing bowl, combine the melted butter, sugar, egg, yogurt, and lemon zest. Whisk together until completely smooth.
  4. Scrape the wet ingredients into the dry ingredients, then mix together just until combined (do not overmix).
  5. Dust a clean counter with more flour, then scrape the dough onto the dusted counter. Sprinkle on a little more flour, then gently pat it into an oval.* Take care to make sure it’s well dusted both underneath and on top. Roll it out to ½-inch thick, redusting above and below to keep it from sticking as you work.
  6. Stamp out as many donuts as you can using a donut stamp or set of pastry rings. Collect the scraps**, re-roll, and stamp out more donuts.
  7. Once the oil has heated, fry the donuts. They should take about 2 minutes per side at 350°F [180°C], and should be deeply brown (but not burnt) and cooked through. Remove to a paper-towel-lined plate or cooling-rack-lined sheet pan to cool.

Glaze and decorate:

  1. Whisk together the powdered sugar, rosewater, and lemon juice until completely smooth.
  2. Drizzle lines over the donuts and top with pistachios and rose petals.

Notes

* Do not knead the dough or incorporate the flour into it, or it will turn out dry—just pat it into shape.

** To get a really good re-roll out of the scraps, try not to let any flour touch the freshly stamped edges, and compress them together so the bare edges mush together with other bare edges. Try not to introduce a lot of new flour. Feel free to fry the donut holes, or re-roll them with the scraps (if you fry them, they will take about 30 seconds less per side).

find us on instagram and let us know what you made!

Filed Under: breakfast, every recipe, sweets Tagged With: cardamom, donuts, icing, lemon, pistachio, rosewater, yogurt

funfetti cake donuts

July 4, 2021 by Kathryn Pauline Leave a Comment

a funfetti old fashioned donut photographed from above

Part 2 of my old fashioned donut series: funfetti! AKA, sprinkles both inside and outside, vanilla flavor, and a thick and creamy icing. Feel free to dye the icing pink if you’d like, or leave it bright white so the rainbow sprinkles will pop. While you can use whatever sprinkles you’d like to decorate these, be sure to use the brightly-colored strand kind for the dough. Rainbow strands work best for brightly-colored funfetti donuts (or really, funfetti anything).

This series has been so much fun to work on—especially the donut testing/eating part. And I’ve been putting together these posts every morning with a cup of coffee, which sounds nice. But the donuts no longer exist in real life, so it’s actually been torture. So I’m thinking I’m going to need to make a batch of these funfetti donuts again ASAP, just for fun this time.

Tomorrow I’ll be posting about the pink and green donut that’s making a little cameo in the photo below. It’s flavored with rose, cardamom, and lemon, and topped with rose petals and pistachios. You might just be able to guess what it’s gonna be. And don’t miss part 1 of the series: the lemon poppy donuts that I posted yesterday.

  • a funfetti old fashioned donut photographed from above
  • a funfetti old fashioned donut photographed from the side
Print

funfetti cake donuts

a funfetti old fashioned donut photographed from above
Print Recipe

Ingredients

For the donuts:

  • Neutral high smoke point oil, for deep frying (e.g., canola)
  • 250g all purpose flour (2 cups), plus more for dusting
  • 20g (2 tablespoons) sprinkles
  • 4g salt (¾ teaspoon)
  • 9g baking powder (2 teaspoons)
  • 45g melted butter (3 tablespoons), cooled slightly
  • 100g sugar (½ cup)
  • 50g egg (1 large) at room temperature
  • 120g plain unstrained yogurt (½ cup) at room temperature
  • 5g (1 teaspoon) vanilla extract

For the icing:

  • 220g (1¾ cup) powdered sugar
  • 60g (¼ cup) heavy cream
  • More sprinkles for decorating

Instructions

For the donuts:

  1. Set up a safe fry station on your stove or a dedicated deep-fryer. Make sure it cannot be knocked over. Set over medium-low heat so it can heat gradually while you prep the donuts, and set up a deep fry thermometer. Keep a close eye on it, and aim for it to reach 350°F [180°C] by the time you’re ready to fry. If it heats too quickly, reduce the heat to low or turn off for a few moments until you’re ready.
  2. In a medium mixing bowl, combine the flour, sprinkles, salt, and baking powder. Whisk or sift together until completely lump free.
  3. In a separate mixing bowl, combine the melted butter, sugar, egg, yogurt, and vanilla. Whisk together until completely smooth.
  4. Scrape the wet ingredients into the dry ingredients, then mix together just until combined (do not overmix).
  5. Dust a clean counter with more flour, then scrape the dough onto the dusted counter. Sprinkle on a little more flour, then gently pat it into an oval.* Take care to make sure it’s well dusted both underneath and on top. Roll it out to ½-inch thick, redusting above and below to keep it from sticking as you work.
  6. Stamp out as many donuts as you can using a donut stamp or set of pastry rings. Collect the scraps**, re-roll, and stamp out more donuts.
  7. Once the oil has heated, fry the donuts. They should take about 2 minutes per side at 350°F [180°C], and should be deeply brown (but not burnt) and cooked through. Remove to a paper-towel-lined plate or cooling-rack-lined sheet pan to cool.

For the icing:

  1. Stir together cream and powdered sugar until it forms a thick icing.
  2. Spread the icing on each donut, then top immediately with more sprinkles

Notes

* Do not knead the dough or incorporate the flour into it, or it will turn out dry—just pat it into shape.

** To get a really good re-roll out of the scraps, try not to let any flour touch the freshly stamped edges, and compress them together so the bare edges mush together with other bare edges. Try not to introduce a lot of new flour. Feel free to fry the donut holes, or re-roll them with the scraps (if you fry them, they will take about 30 seconds less per side).

find us on instagram and let us know what you made!

Filed Under: breakfast, every recipe, sweets Tagged With: donuts, icing, sprinkles, vanilla, yogurt

lemon poppy seed donuts

July 3, 2021 by Kathryn Pauline Leave a Comment

a lemon poppy seed donut photographed from above

Back in February, I decided to make my all-time favorite sweet for my birthday: old fashioned unglazed nutmeg donuts. They’re the best thing you can ever pair with a cup of coffee. Since then, I’ve started having fun with other flavors and glazes. And while I’ll always love a plain old fashioned, I’m sharing a few of my other favorites this week, starting with these lemon poppy old fashioned donuts.

So check back soon, because I’ll be posting a new donut recipe every day for the next week. Here’s what to expect:

  • I’m posting 6 donut recipes, then a roundup of all 6 so you can find them in one place. I’ll also include a base recipe so you can tinker with your own ideas.
  • They’re all old fashioned cake donuts. You know—they’re the kind that have a dense cake crumb instead of that light and airy Krispy Kreme texture.
  • Each donut’s dough will be flavored differently and will be decorated differently.
  • They’ll be deep fried instead of baked. This gives them that real donut shop flavor, and it also means you don’t need a specialty donut pan (woohoo!).

As you can probably tell from the second photo below, we’ve got something sprinkly coming up tomorrow, but for today, we’ve got these lovely lemon donuts. Their dough is flavored with lemon zest and poppy seeds, they’re topped with a yogurt glaze, and decorated with more lemon poppy. Give them a try for breakfast or dessert.

  • a lemon poppy seed donut photographed from the side
  • a lemon poppy seed donut photographed from above
Print

lemon poppy seed donuts

a lemon poppy seed donut photographed from above
Print Recipe

  • Yield: about 8 to 10 donuts

Ingredients

For the donuts:

  • Neutral high smoke point oil, for deep frying (e.g., canola)
  • 250g all purpose flour (2 cups), plus more for dusting
  • 10g (1 tablespoon) poppy seeds
  • 4g salt (¾ teaspoon)
  • 9g baking powder (2 teaspoons)
  • 45g melted butter (3 tablespoons), cooled slightly
  • 100g sugar (½ cup)
  • 50g egg (1 large) at room temperature
  • 120g plain unstrained yogurt (½ cup) at room temperature
  • 4g (2 teaspoons) lemon zest

For the lemon glaze:

  • 30g (2 tablespoons) plain unstrained yogurt
  • 85g (shy ¾ cup) powdered sugar
  • 1g (½ teaspoon) lemon zest
  • More lemon zest and poppy seeds for decoration

Instructions

Make the donuts:

  1. Set up a safe fry station on your stove or a dedicated deep-fryer. Make sure it cannot be knocked over. Set over medium-low heat so it can heat gradually while you prep the donuts, and set up a deep fry thermometer. Keep a close eye on it, and aim for it to reach 350°F [180°C] by the time you’re ready to fry. If it heats too quickly, reduce the heat to low or turn off for a few moments until you’re ready.
  2. In a medium mixing bowl, combine the flour, poppy seeds, salt, and baking powder. Whisk together until completely lump free.
  3. In a separate mixing bowl, combine the melted butter, sugar, egg, yogurt, and lemon zest. Whisk together until completely smooth.
  4. Scrape the wet ingredients into the dry ingredients, then mix together just until combined (do not overmix).
  5. Dust a clean counter with more flour, then scrape the dough onto the dusted counter. Sprinkle on a little more flour, then gently pat it into an oval.* Take care to make sure it’s well dusted both underneath and on top. Roll it out to ½-inch [13mm] thick, redusting above and below to keep it from sticking as you work.
  6. Stamp out as many donuts as you can using a donut stamp or set of pastry rings. Collect the scraps**, re-roll, and stamp out more donuts.
  7. Once the oil has heated, fry the donuts. They should take about 2 minutes per side at 350°F [180°C], and should be deeply brown (but not burnt) and cooked through. Remove to a paper-towel-lined plate or cooling-rack-lined sheet pan to cool.

Make the glaze and decorate the donuts:

  1. Whisk together the yogurt, powdered sugar, and lemon zest until completely lump-free. Dip or drizzle over the donuts and then decorate with a little more lemon zest and poppy seeds.

Notes

* Do not knead the dough or incorporate the flour into it, or it will turn out dry—just pat it into shape.

** To get a really good re-roll out of the scraps, try not to let any flour touch the freshly stamped edges, and compress them together so the bare edges mush together with other bare edges. Try not to introduce a lot of new flour. Feel free to fry the donut holes, or re-roll them with the scraps (if you fry them, they will take about 30 seconds less per side).

find us on instagram and let us know what you made!

Filed Under: breakfast, every recipe, sweets Tagged With: donuts, icing, lemon, poppy, yogurt

Spanakopita spiral + how to work with filo

June 16, 2021 by Kathryn Pauline Leave a Comment

Spanakopita in a spiral, photographed from above

I have strong opinions about pretty much every single food-related subject. Whenever someone asks me what I think about a particular dish, my first instinct is usually “Oh I don’t know, I don’t feel super strongly about that one.” But then I start to think about it as I walk away, turn on my heel, and pop my head back into the doorway. “Ok actually, you know, here’s the thing about that one!” Spanakopita is one of those dishes I didn’t realize I had such strong feelings about until I sat down to write this post. I’ve included a few tips below, a recipe for making a spanakopita spiral, plus a guide on how to work with filo dough. It’s so easy to mess up, but also so easy to get right.

Spanakopita, photographed from above
Spanakopita, photographed from above

how to make a spanakopita spiral that you’ll love:

1) decide whether to swirl it or stack it

There’s a big texture difference between rectangular spanakopita and a spanakopita spiral, and which one you choose just depends on what you are looking for. If you want to maximize the amount of crispy surface area, go for a shallow rectangular pie. If you want to have lots of both crispy and flaky bits, go with a spiral.

I love a spanakopita spiral for entertaining (especially outdoors) because it becomes a tear-away main course. Guests can just rip off the end of the spiral (or you can always feel free to slice it into wedges for a more elegantly rustic look).

This recipe will work with a rectangular pie as well—simply layer half your filo sheets with butter in a snugly-fitting casserole dish, fill it, and layer with the rest of the sheets and butter. If you want to be able to slice through without shattering the top, score the top with a sharp knife before baking. I personally love the way it flakes after baking, so I never bother.

2) make sure the filling is not soggy

We all know you’ve got to really wring that spinach out, lest your filo end up soggy. But also be careful not to introduce too many other moist ingredients. If you’re using onions (as this recipe does), make sure you sauté them until they’ve shrunk down and let off some steam. If you’re using feta in brine, make sure it’s not sopping wet.

3) make sure the filling is flavorful

The best spanakopita has a ton of herbs and isn’t just spinach-flavored. Here, I’ve gone with parsley, dill, and dried mint. Lots of recipes also use a generous amount of leeks, which would work wonderfully in place of the green onions. I like to think of the stuffing similarly to a ravioli or dumpling filling—if it doesn’t pack a punch on its own, the whole thing is going to end up tasting super watered-down. It should be like a kuku sabzi baked inside a buttery filo wrapper.

4) use clarified butter or olive oil, and save those butter solids!

I love clarifying my own butter for spanakopita, because then you can scrape up all the butter solids and add them to the filling for some extra flavor. When I used to work in a restaurant, I would save the butter solids whenever I’d clarify butter to bake baklawa/baklava, then I’d store the butter solids in the freezer, and I’d add them to spanakopita filling. So if you’re ever clarifying a lot of butter, save the solids and add them to your spanakopita filling all together.

If you’ve got ghee or olive oil, you can absolutely just use that instead. Just skip steps 3 through 5 in the recipe below, and start with 1/2 cup (105g) of oil or melted ghee. If you’ve never clarified butter, check out my clarified butter post, which includes a video. Or follow the instructions in the recipe below, and you’ll be just fine.

Spanakopita in a spiral, photographed from above
Spanakopita in a spiral with one slice about to be served, photographed from above

how to work with filo dough

I’ve heard some cooks say that filo dries out almost instantly when they use it. I work with filo often, but I’ve never had that problem until once recently. I was in a big hurry, it cracked and fell apart, and now I’m pretty sure I know exactly what caused everyone’s filo trauma. So here are 3 suggestions for a stress-free experience:

1) a lesser-known fact: let it come to room temperature before opening

You absolutely have to let your filo come to room temperature before opening the package. If you let it thaw in the fridge overnight, and then open the package and start to try to work with it cold, it will dry out almost immediately. It will ruin your day. It will haunt your dreams for the rest of your life. Just don’t do it. Leave it on the kitchen counter for at least a couple hours (after thawing).

2) a better-known fact: don’t open it until you’re ready to use it

Don’t open the filo until you have all your components in place. While filo doesn’t dry out quite as quickly as most guides claim, it does indeed dry out after a certain period. So don’t stress, but do have everything ready to go, and be ready to work efficiently.

3) a hot take: don’t use a damp cloth, and don’t worry about covering the whole stack

While you should keep your filo covered while you work with it, don’t use a damp cloth, and don’t stress about keeping the whole stack covered. Instead of a damp cloth, I like to use the plastic sheet it (usually) comes wrapped in. If you use a slightly-too-damp cloth, your layers will stick to each other.

I just divide the dough in half (or thirds), fold up one half, wrap it with the plastic sheet it came in, and set it aside while I work on the first half. You should have plenty of time to work with the first half, and your second half will be fresh as a daisy once you’re ready for it. If you’d like to work at a more leisurely pace, feel free to wrap up 2/3 or 3/4.

Print

Spanakopita spiral

Spanakopita in a spiral, photographed from above
Print Recipe

  • Prep Time: 40 minutes
  • Total Time: 2 1/2 hours
  • Yield: about 6 to 8 servings

Ingredients

  • 18 sheets (375g) filo dough, thawed in the fridge
  • 1 stick (115g) butter
  • Extra virgin olive oil
  • 16 oz (455g) frozen chopped spinach, thawed
  • 2 cups (120g) chopped green onion
  • 3 medium cloves garlic (10g), crushed through a press
  • 1 cup (40g) chopped parsley
  • ¼ cup (10g) dill
  • 2 large eggs (100g)
  • 1¼ cup (175g) crumbled feta*
  • 1 teaspoon (1g) dried mint (optional)
  • ½ teaspoon (1.5g) black pepper
  • Salt
  • 1 teaspoon nigella seeds** (optional)

Instructions

  1. Move your filo dough from the fridge to the counter for about 2 hours (it is much easier to work with at room temperature). Do not remove it from the packaging until you’re ready to fill.
  2. Once you’re ready, preheat your oven to 420°F (215°C).
  3. Clarify the butter, and reserve the butter solids (or start with ghee or extra virgin olive oil and skip steps 3-5***): Melt the butter in a small saucepan over medium heat. Once the butter has melted, reduce the heat to medium-low and continue to simmer. Keep an eye on the temperature and adjust it as necessary, so that the butter solids don’t brown.
  4. Remove the pan from heat as soon as the simmering has quieted down a bit, but before it goes silent—this should take about 4 minutes from the time the butter melts. Use a spoon to skim off any floating solids, and place them in a medium mixing bowl.
  5. Slowly pour the melted butter into a measuring cup, leaving behind any of the solids left at the bottom of the pot. Use a rubber spatula to scrape the solids from the bottom of the pot into the medium mixing bowl. You should have between ⅓ and ½ cup (85g) of butter after clarifying. Top it off with enough olive oil to reach ½ cup (105g).
  6. Wring out the spinach: Place about ¼ of the spinach in a clean tea towel (doubled-up if it’s thin and likely to rip)***, twist it shut, and keep twisting and squeezing to wring it out. You should end up with about 190g. Once it’s completely dry, add to the mixing bowl. Repeat with the remaining batches.
  7. Make the filling: Move the small saucepan back over medium heat, let it heat for a minute or two, and add 1 teaspoon olive oil and the green onions. Stir for about 4 minutes, just until they soften and cook down a bit. Remove to the mixing bowl with the butter solids.
  8. Add the garlic, parsley, eggs, feta, dill, mint, and pepper to the mixing bowl. Season with about ¾ teaspoon (4g) salt. Mix together very well.
  9. Fill and shape the spanakopita: Open the filo and prepare to work quickly. Separate out 6 of the sheets (or ⅓ of them if you don’t have 18 total), and keep the rest covered under the plastic sheet they came in. Place one filo sheet on a clean surface and brush with butter. Top with another sheet, brush with more butter, and repeat until you have a stack of 6 (or ⅓ of the total). Place ⅓ of the filling in a line down one side of the filo’s length. Roll it up (not tightly), starting with the filled side, ending with the unfilled side. Twist into a spiral (seam-side-down), and move to a greased sheet pan or large ovenproof skillet.
  10. Repeat twice more with the remaining filo and filling. Tuck the second link into the end of the first one, and coil it around, then repeat with the third and final one. If you run out of butter at any point, just use more olive oil.
  11. Brush the top with any remaining butter or olive oil. Sprinkle with nigella seeds, if using.
  12. Bake for about 20 to 25 minutes, until golden brown, crispy, and completely heated through.

Notes

* Bulgarian feta/sheep’s milk cheese works great here. Feel free to use either a creamy or firm feta.

** Nigella seeds look a lot like black sesame seeds, but the two could not taste more different. Luckily sesame seeds are also wonderful on spanakopita, but note that they will taste completely different.

*** Feel free to skip steps 3-5 if you’re starting with store-bought ghee or extra virgin olive oil. Just use ½ cup (105g) melted ghee or olive oil. Don’t worry about missing out on the butter solids. If you’d like to learn more about clarifying butter (and to see a video), check out this post.

*** If you don’t want to risk staining your towel, you can just do this in more like 8 batches with your bare hands. Afterwards, dab with a paper towel to make sure your spinach is totally dry.

find us on instagram and let us know what you made!

Filed Under: appetizers, dinner, every recipe, lunch, main courses, meze, side dishes, vegetarian, weeknight Tagged With: clarified butter, dill, dried mint, fall, feta, greens, herbs, middle eastern, parsley, spring, summer, winter

Persian Love Cake

June 1, 2021 by Kathryn Pauline 31 Comments

overhead photo of a cake decorated with white icing, green pistachios, and pink dried rose petals

This Persian love cake has a wonderfully moist and buttery texture, as well as a subtly fragrant flavor. Use lemon or lime zest, just enough cardamom and rosewater, and drizzle it with a rosewater citrus icing for a nice and tangy-floral sweetness.

I’ve been in love with Persian love cake ever since trying Yasmin Khan’s recipe. Having grown up with my grandmother’s rich cardamom baklawa (AKA baklava), its particular flavor combination speaks my language. Over the years, I’ve written several recipes inspired by this pastry (e.g. Persian love madeleines, Persian love pop tarts, and even Persian love granola, which I’ll post soon enough).

But it recently occurred to me that I’ve never actually shared my own recipe for Persian love cake itself. So here it goes! Before I get to the recipe, I’ll share a few tips for cake decorating, or feel free to jump right in.

icing being drizzled on a cake
pistachios being sprinkled on an iced cake
dried rose petals being sprinkled on a cake
pistachios being sprinkled on an iced cake

cake decorating tips

To get a similar look to the cake in these photos, all you’ve got to do is prep your ingredients carefully, and then assemble them whimsically. Here are 5 tips:

1) buy bright green raw pistachios

Roasted pistachios are the easiest to find, but they’re not so great for decorating things like this Persian love cake. When you want something bright green and stunning, go the extra mile to track down some raw green pistachios. You can find them in all Persian and South Asian markets, most bulk food shops, and online if all else fails.

These pistachios are a little on the pricey side, so you might want to also buy a more reasonable bag of Kirkland salted roasted ones for snacking. Hide your stash of raw green ones in the baking drawer, and don’t forget to add a passive aggressive note to deter roommates/partners/children. These are strictly 100% *for guests*.

2) finely grind your pistachios

Pistachios decorate many Middle Eastern sweets, but they are usually found in a few specific forms. While coarsely chopped pistachios are sometimes used to stuff things like baklawa, those big pistachio chunks are not usually found sprinkled on top. Slivered or ground are more traditional for sprinkling, and for good reason: they’re pretty dang striking!

To finely grind your pistachios, simply place them in a food processor fitted with the blade attachment, and run it until they break down into a coarse meal. Stop way short of turning them into pistachio butter (but if you accidentally do… well, enjoy the pistachio butter!).

There will still be a few larger pieces, which is totally fine. I sometimes give them a shake so that the larger pieces rise to the top of the jar, and then skim those off for salads. Using a hand-held nut mill will get you a more consistent grind, but I’m going to assume you don’t have room in your life for another gadget (yeah, me neither!).

3) buy quality edible dried roses

There are basically two kinds of edible dried rose products you can buy: buds or petals. While whole buds look super pretty, they are only technically edible in whole form, so I separate the petals before decorating with them (as I’ve done in these photos).

Or if you prefer, you can totally buy dried petals instead of dried buds. But bear in mind they’ve got a very different aesthetic. This strawberry rose cake is a great example of one decorated with already-separate petals. As you can see, they’re a bit crinklier and look more like crepe paper. The Persian love cake in this post is an example of one that I decorated after separating a rose bud’s petals.

But whether you buy petals or whole buds, ensure that you find quality brightly-colored ones. They’re purely decorative, so there’s no point in wasting money on drab beige petals. Buy from a reliable source (my favorite is Rose Dose, though others seem to agree because they’re often sold out).

You should expect that separate petals will have a tiny bit of yellow/beige, but they should be primarily pink. Whole buds should be completely pink on the outside, with at least 2 layers of pink petals underneath. It’s pretty typical, though, for whole buds to have a dark brown center.

4) separate rose bud leaves carefully

If you’ve got already-separated petals, you’re good to go. But if you’re working with whole buds, make sure you prep them carefully (lest you wind up with rose petal dust instead of whole petals):

Gently squeeze one rosebud from its base, pop off the stem, and discard any green bits. Continue gently squeezing it from the base to loosen the petals and release the black seeds. Let the seeds fall out of the base of the bud, and gently encourage the outer petals to fall away, stopping once you reach the beige/brown core. Feel free to save the brown cores to make tea, or discard them. I love leaving the black seeds in with the petals for some contrast, but you can filter them out if you want a more monochromatic pink look.

5) make sure your icing is the right consistency

Make sure your icing is thick enough to set opaquely, but not so thick that it’s hard to pour. Follow the weight measurements in the recipe below, and you’ll be just fine, or feel free to eyeball it. Add liquid 1/2 teaspoon at a time to thin it out, or add powdered sugar a tablespoon at a time to thicken it.

overhead photo of a cake decorated with white icing, green pistachios, and pink dried rose petals
overhead photo of a cake decorated with white icing, green pistachios, and pink dried rose petals

how to get sharp cake edges:

1) bake your cake in a well-buttered parchment-lined pan for easy removal

This cake is pretty eggy and moist, and it’s semi-naked after decorating, so don’t skip the parchment liner step. This will ensure easy removal and sharp edges. Here’s a tutorial (it’s super easy). When you butter the pan, be sure to really get in the corners.

2) flip your cake upside-down before decorating if you want sharp edges

This recipe bakes up relatively flat, but sometimes it domes very slightly. If your cake domes significantly (more likely if you’re not using grams and accidentally use too much flour), feel free to shave off the top so it lies flat. Either way, you’ll want to flip it over before icing if you’re looking for a sharp and even top. I love the way a messy, drizzly icing looks on top of a cake with super crisp edges.

But it also looks cute with a domed top too, and it’s really a personal preference. If you’re decorating the top of a domed cake, you’ll want to make your icing a bit thicker. Otherwise, it’ll run down the sides too readily before it has a chance to set.

overhead photo of a cake decorated with white icing, green pistachios, and pink dried rose petals (with one slice about to be served)
a slice of Persian love cake with coffee and more slices in the background
Print

Persian Love Cake

overhead photo of a cake decorated with white icing, green pistachios, and pink dried rose petals
Print Recipe

★★★★★

5 from 5 reviews

  • Prep Time: 15 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 8 to 12 servings

Ingredients

for the cake:

  • Butter, for greasing the pan
  • 195g (1½ cup) all purpose flour
  • 265g (2⅔ cups) almond flour
  • 9g (2 tsp) baking powder
  • 2.5g (1 tsp) baking soda
  • 5.5g (1 tsp) salt
  • 115g (1 stick) unsalted butter, softened at room temperature
  • 300g (1½ cups) sugar
  • 2g (1 tsp) lemon or lime zest
  • 1g (½ tsp) cardamom
  • 200g eggs (4 large), room temperature
  • 240g (1 cup) buttermilk
  • 10 g (2 tsp) rosewater

for the icing and decorations:

  • 110g (1 cup) powdered sugar
  • 7.5g (1½ tsp) rosewater
  • 15g (1 Tbsp) lemon or lime juice
  • Edible dried rose petals (optional)
  • Ground raw pistachios (optional)

Instructions

  1. Preheat your oven to 350°F (180°C).
  2. Butter and line a 9 inch (23 cm) or a tall 8 inch (20 cm) cake pan* with a parchment round.
  3. In a medium mixing bowl, whisk together the flour, almond flour, baking powder, baking soda, and salt. Break up any clumps with your whisk, or sift it if you’re having trouble working out all the lumps. Set aside.
  4. Place the butter, sugar, citrus zest, and cardamom in the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl with hand-beaters). Beat at medium-high speed for about 2 minutes, until fluffier and completely homogenous.
  5. Crack the eggs into a container that has a pour spout. Run the mixer at medium-high speed and add the eggs 1 at a time with the mixer running. Wait for each egg to completely incorporate before adding the next one. Scrape down the bottom and sides of the mixing bowl and beat again to make sure it’s fully incorporated.
  6. Add the buttermilk and rosewater and mix together just to incorporate. Scrape the bottom and sides of the bowl again to make sure it’s mixed evenly.
  7. Add the dry ingredients to the wet ingredients, turn the mixer to low, and let it mix just until smoothly incorporated. Do not overmix. Scrape the bottom of the bowl and give it just one or two folds by hand to make sure it’s evenly incorporated.
  8. Pour into the parchment-lined pan and smooth out the top.
  9. Bake for about 50 minutes, until a toothpick inserted in the center comes out cleanly.
  10. Carefully trace around the edges of the pan with a thin knife. Flip it onto a cooling rack. Let it cool for at least 1 hour before decorating.
  11. While your cake cools, make the icing by whisking together the powdered sugar, rosewater, and citrus juice until completely smooth.
  12. Place your cooled cake bottom-side-up on a plate or cake stand. If your cake domed (usually from not measuring with weight and using too much flour), first shave off the top so it sits levelly, then place it bottom-side-up.
  13. Pour the icing on the top, then smooth it out to the edges using a knife or offset spatula. Sprinkle with pistachios and rose petals before it sets.
  14. Serve immediately, store leftovers at room temperature for a day or two, and store anything you won’t eat in the near future in the freezer ASAP (do not refrigerate or it will stale).

Notes

* While a tall 8 or 9 inch cake pan seems to work for most, a few folks have mentioned that it overflowed on them. If your pan is shallow, you might wish to use a slightly wider or deeper one to prevent overflow. Also note that a sloped-sided pan will hold less volume—a standard steep-sided pan will make it less likely to overflow.

find us on instagram and let us know what you made!

Filed Under: every recipe, sweets Tagged With: almonds, buttermilk, cakes, cardamom, citrus, icing, lemon, middle eastern, persian love cake, pistachio, rosewater

orange chocolate coconut granola

May 15, 2021 by Kathryn Pauline Leave a Comment

a bowl of granola with oat milk poured over it

I was in grad school studying medieval poetry at Rutgers when I first started this blog in 2017. It’s strange to think how much has happened since then. I’ve since left my PhD program with an MA, had two international moves, I’ve written my first cookbook, and gone through 2020-2021 along with everyone else—it just feels like a lifetime ago. A few weeks ago, I was missing our NJ friends and feeling nostalgic for that time in our lives. So I looked through old emails to find the very first recipe I ever wrote: a copycat for my favorite coffee shop’s granola bars. I spent many afternoons writing with friends at OQ (now renamed Penstock), noshing on their orange chocolate coconut granola bars.

I started making similar bars at home, which eventually turned into a lower sugar loose granola. And then I started sharing that orange chocolate coconut granola recipe with friends.

Reading my first ever pre-blogging recipe kind of makes me laugh/cringe. I included like four different sugars, two different fats, and I included both orange marmalade and orange zest. Nowadays, I can’t stand recipes with redundant ingredients, so this made me eye-roll. I also included a million twee parentheticals like “orange marmalade (the secret ingredient!!).” I gave an oven temperature range of 400-425°F (why the 25° range? probably because I forgot to write down the actual temperature I set it at). I gave a super broad bake time estimate of about 10 to 20 minutes with absolutely no indication of how to tell it’s done toasting.

There’s certainly more than one right way to write a recipe… but this was not one of them. It’s a good reminder that knowing how to make something and teaching someone else how to make something are not the same activity. By the way, if you’d like to learn what makes a recipe successful, I’ve got this post.

So this week, I looked through old emails and wrote this actually coherent recipe for orange chocolate coconut granola. It’s super streamlined, and incredibly easy from start to finish. Here are some of my favorite things about it:

lots of orange flavor, not too much sugar

While this granola is not quite low-sugar enough to be suitable for a strict sugar-free diet, it’s much lower in sugar than most. Instead of orange marmalade (sorry “secret ingredient!!”), I add just enough maple syrup to give it some crunch. I also add a single stevia tablet for a tiny bit more sweetness. The stevia is totally optional, and kind of just bumps it up to have a sweetness a skosh closer to a traditionally sweet granola.

Feel free to experiment with adding a little more maple syrup if you like a sweeter granola. If you start to add much more maple syrup than this recipe calls for, you may need to experiment with a slightly longer bake time.

holds up to milk without getting soggy

This granola gets super toasted and golden brown, so it doesn’t easily become soggy after pouring on the milk. I mean it! I eat everything that I photograph, but some things hold up to a long photoshoot better than others. A bowl of granola with oat milk has got to be one of the worst things to photograph and then actually consume. But the bowl in these photos was actually delightfully not soggy! And if you’re planning to eat a bowl like a normal human (i.e., immediately after pouring on the milk), it will be perfectly crunchy all the way through.

salty goodness

Even though it’s a bit lighter on the sugar, this granola has still got plenty of flavor. That’s partly thanks to all that orange zest and golden brown deliciousness. But it’s also thanks to a pretty generous amount of salt. If you don’t feel like including a full teaspoon, feel free to cut back a little. But a decent amount of salt is essential even for sweet recipes, so don’t cut back too-too much.

Print

orange chocolate coconut granola

a bowl of granola with oat milk poured over it
Print Recipe

  • Prep Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: about 7 cups

Ingredients

  • 4 cups old fashioned rolled oats (400g)
  • 1 cup slivered almonds (115g)
  • ¾ cup pepitas (100g)
  • ⅓ cup melted extra virgin coconut oil (70g)
  • ⅓ cup maple syrup (105g)
  • 2 tablespoons orange zest (15g, from about 3 oranges)
  • 1 teaspoon table salt (6g)
  • 1 stevia tab or single-serve packet (optional)
  • ½ cup unsweetened coconut flakes (60g)
  • ⅓ cup chopped dark chocolate (50g)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Place the rolled oats, almonds, and pepitas on a rimmed 13×18 inch sheet pan. Mix together and shake out into an even layer. Bake for 10 minutes, pausing the timer and stirring about halfway through.
  3. While the oats and nuts are roasting, mix together the liquid ingredients: In a large bowl, combine the melted coconut oil, maple syrup, orange zest, table salt, and stevia (crush very finely if you’re using a tablet). Stir together, breaking up any big clumps of zest. Set aside, and don’t worry if the oil separates as it sits.
  4. Once the oats and nuts are lightly golden brown, top evenly with the coconut flakes. Do not mix them in, and return the sheet pan to the oven for only 1 to 2 minutes (keep a close eye on them, as they tend to burn).
  5. Once the coconut flakes have turned deeply golden brown, remove the sheet pan from the oven (but leave the oven on). Dump the oat mixture into the large bowl with the liquid ingredients, and immediately toss together to coat very evenly. Once evenly coated, return to the sheet pan and spread out into an even layer.
  6. Place the coated oats and nuts back in the oven for about 7 more minutes, pausing the timer and stirring halfway through. They’re done once they no longer feel damp as you stir them, but feel somewhat sticky and a bit drier against the spoon. Remove from the oven and give them one last stir.
  7. Let the granola cool to warm room temperature* in the sheet pan, and then top with the chopped chocolate so it melts slightly in spots. Let it cool completely to room temperature (wait for the chocolate to solidify completely), then mix together and move to a storage container. You should end up a nice combination of chocolate streaks and whole chunks.

Notes

* If you add the chocolate while the granola is still too warm, it’ll fall out of temper and will not re-solidify. This is fine, as long as you don’t mind the chocolate completely mixing into the granola. But if you want to insure chocolate chunks, just wait for the granola to cool all the way (or just err on the side of cooler).

find us on instagram and let us know what you made!

Filed Under: breakfast, dairy free, every recipe, sweets, vegan, vegetarian, weeknight Tagged With: almonds, chocolate, citrus, coconut, granola, nuts, oats, orange

breakfast skillet with herbs

May 1, 2021 by Kathryn Pauline Leave a Comment

breakfast skillet with herbs, from overhead

While tomato season has just recently left Australia behind, the northern hemisphere is about to get back to it. So I thought I’d share a dish that I started making a couple months ago, during the final few weeks of the season: A breakfast skillet with herbs aplenty, potatoes, kale, blistered tomatoes, and feta. I kept bringing home bags of these nifty “pull-apart” tomatoes from the farmers’ market, which were perfect for blistering. But feel free to use whatever small tomatoes you can get your hands on.

Also feel free to use whatever leafy herbs you’ve got around, and don’t be shy. In a breakfast skillet with herbs by the handful, any combination of parsley, dill, cilantro, or basil will work great.

Heaps of herbs make up the backbone of most of the food I grew up with, but I find that the uninitiated are usually a little wary of adding such a large quantity. So promise me that you won’t do a little restrained sprinkling, and that you’ll really go for it. It’s truly hard to overdo it. (Although the same can’t be said for woody herbs like rosemary, thyme, and oregano. They can get a bit perfumey).

Basil tends to be a bit less expensive and easier to find in large quantities later in the summer. But cilantro and parsley are perfect for early summer and late spring, and it’s easy to change this skillet up with whatever you’ve got on hand, no matter the time of year.

For a guide on chopping herbs like a pro and storing them so they’ll last for weeks, don’t miss my herb post. Having a few containers of cilantro and parsley in the fridge makes everything a little more delicious. And once you know how to chop them efficiently, you’re on your way to easy and delicious meals.

Print

breakfast skillet with herbs

breakfast skillet with herbs, from overhead
Print Recipe

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

  • Neutral oil (e.g., avocado or canola)
  • About 4 medium gold potatoes, sliced into ½-inch-thick wedges [455g]
  • Salt
  • 1 cup sliced green onion [50g]
  • 4 cups coarsely chopped kale leaves [80g], from about 1 very small bunch
  • 2 medium cloves garlic, finely minced or crushed through a press [10g]
  • 1 pint cherry tomatoes [300g]
  • 1 cup chopped leafy herbs [40g] (any combination of dill, cilantro, parsley, and basil)
  • ½ cup crumbled feta [75g]
  • 3 or 4 medium or large eggs (optional)

Instructions

  1. Preheat your oven to 450°F [230°C].
  2. Place an oven-safe nonstick or cast iron skillet over medium heat for a few minutes. Once it’s hot, add about 3 tablespoons oil and swirl to coat evenly. Add half of the potatoes (they should be in one single layer), season to taste, and let them sit until crispy on one side (about 5 minutes). Flip and let them get crispy on the other side (5 more minutes). Once the potatoes are crispy and cooked through, remove to a large bowl with tongs or a slotted spoon, and cook the second batch the same way.
  3. Add the green onions kale to the remaining oil in the skillet and season with a pinch of salt. Stir for about 2 minutes, then add the kale and another pinch of salt. Stir the kale and onions often for about 4 minutes. Once the kale softens and wilts, add the garlic and cook for 1 more minute, stirring constantly. Remove to the bowl with the potatoes, and increase the skillet to medium-high heat.
  4. Add 1 teaspoon oil to the skillet, swirl to coat, and add the whole cherry tomatoes. Let them blister and soften slightly for only about 2 to 3 minutes, while shaking the pan or stirring them constantly. Don’t let them turn into tomato sauce, and remove to the bowl as soon as they start to split open in spots. Remove the empty skillet from heat.
  5. Add most of the chopped herbs to the bowl, along with most of the feta (hold back some of each). Gently toss everything together, season to taste, then return to the warm skillet.
  6. Sprinkle the remaining feta and place in the oven for about 5 to 7 minutes, just until it’s warmed through and the feta has melted and slightly browned.
  7. While the skillet is in the oven, fry or poach the eggs using your favorite technique.
  8. Top with the cooked eggs, sprinkle on the reserved herbs, and enjoy.

find us on instagram and let us know what you made!

 

Filed Under: breakfast, dinner, every recipe, gluten free, lunch, main courses, side dishes, vegetarian, weeknight Tagged With: basil, cilantro, dill, eggs, feta, greens, herbs, parsley, potatoes, spring, summer, tomato

  • « Go to Previous Page
  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Go to page 4
  • Go to page 5
  • Interim pages omitted …
  • Go to page 32
  • Go to Next Page »

Primary Sidebar

photo of Kathryn Pauline holding A Dish for All Seasons cookbook

Welcome! I’m Kathryn Pauline, recipe developer and photographer here at Cardamom and Tea, where I hope you’ll find something delicious to make.

I love creating recipes inspired by seasonal produce, community, and the Middle Eastern food I grew up with.

Browse my recipe archives, where you’ll find hundreds of delicious and reliable favorites.

My first cookbook, A Dish for All Seasons is now available wherever books are sold!

cookbook a dish for all seasons, on a blue gingham table cloth

Footer

read our privacy policy

© 2017 - 2022 Kathryn Pauline