The only trick to this delicious side dish is to not crowd the potatoes—you’ll get better browning and crisping if you leave some space between the slices. Use two rimmed sheet pans if needed. Ingredients Directions Preheat your oven to 425°F. Cut the potatoes into 1/4-inch slices and place in a large bowl. Toss with […]
Aussies love their banana bread. My version gets flavor boosts from hazelnuts and coconut. Because it uses almond flour, making it gluten free, it won’t rise the way a flour-based loaf will and is more like a delicate torte. Ingredients Directions Step 1 Preheat the oven to 350°F. Line a 9×5 loaf pan with parchment […]
Many home cooks use tamari and soy sauce interchangeably. While similar, production methods differ. Tamari, judged to be richer-tasting and more refined, is made with fermented soybeans while soy sauce is made from soybeans and wheat and is perceived as saltier. Ingredients For the mushrooms: For the vinaigrette and for serving: Directions Step 1 Wipe […]
Rissoles are little patties of minced meat or fish popular in Australia. Though often grilled, they’re smaller than burgers—and never served on a bun—and loaded with veggies, herbs, and spices. Salmon rissoles often feature tinned fish, but using fresh salmon is a winner, and the flesh is easy to mince with a sharp knife (skip […]
