Pavlova with Balsamic Strawberries Recipes

Pavlova with Balsamic Strawberries

Light vanilla pavlova topped with whipped cream and balsamic macerated strawberries—this summer dessert is crisp, creamy, and full of flavor.

Homemade Ricotta Cavatelli

How to Make Homemade Ricotta Cavatelli

April 14, 2025April 14, 2025

Homemade Ricotta Cavatelli

Homemade ricotta cavatelli are easy to make and go perfectly with any sauce. Just a few ingredients and no special equipment needed. Whether you’re a beginner or a seasoned pasta pro, this is a go-to homemade pasta shape.

Hummus Bowl with Spiced Ground Beef Recipe

Hummus Bowl with Spiced Ground Beef and Olives

April 7, 2025April 7, 2025

Hummus Bowl with Spiced Ground Beef

Creamy tahini hummus bowls topped with spiced ground beef, pickled onions, olives, and herbs. Serve with warm pita or homemade pita chips for the best dinner!

Tahini Hummus Recipe

April 7, 2025April 7, 2025

Creamy Tahini Hummus with Lemon and Garlic

This creamy tahini hummus with lemon and garlic is light, airy and smooth. A simple homemade hummus inspired by Zahav’s Hummus Tehina.

Homemade Pita Chips Recipe

Seasoning Pita Chips with Spices

April 3, 2025April 7, 2025

Homemade Pita Chips

Crispy homemade pita chips! Just a few ingredients and quickly baked for the perfect pita chip.

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The Basics

doughs, sauces & pantry staples

Creamy Tahini Hummus with Garlic and Lemon

Dried Chickpeas for Hummus

Creamy Tahini Hummus with Lemon and Garlic

This creamy tahini hummus with lemon and garlic is light, airy and smooth. A simple homemade hummus inspired by Zahav’s Hummus Tehina.

How To Roast Chestnuts in The Oven

Wrapping Roasted Chestnuts in a Kitchen Towel

How to Roast Chestnuts

A simple, foolproof method for roasting chestnuts in the oven. Perfectly roasted chestnuts that are easy to peel—no special equipment required!

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The Videos

from TikTok, Insta & YouTube

Homemade Ricotta Cavatelli Recipe

Handmade Ricotta Cavatelli

Homemade Ricotta Cavatelli

Homemade ricotta cavatelli are easy to make and go perfectly with any sauce. Just a few ingredients and no special equipment needed. Whether you’re a beginner or a seasoned pasta pro, this is a go-to homemade pasta shape.

Italian Pear Almond Cake Slice

French Breakfast Pears

Italian Pear and Almond Cake

This Italian Pear and Almond Cake is simple to make yet impressive. Topped with crunchy almonds, it's a perfectly sweet, moist dessert filled with juicy pears and nutty almond flour

Shredded Chicken Tacos

Melon Salsa

Shredded Chicken Tacos

Crispy fried tortillas are topped with shredded chicken in green tomatillo sauce, melon salsa and refried black beans.

Bacon Amatriciana Recipe

Bacon Amatriciana

The classic Italian Amatriciana sauce get's an American twist with bacon and lots of freshly ground black pepper.

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Top Posts

Easy Oven Baked Ribs

Easy Oven Baked Pork Ribs

Easy Oven Baked Pork Ribs

my dad's newest recipe

Agrodolce Chicken

Agrodolce Sauce

Agrodolce

chicken agrodolce with castelvetrano olives and pine nuts

Quick Pickled Red Onions

Fried Egg Taco Closeup

Quick Pickled Red Onions

This easy, no-cook recipe for quick pickled red onions is ready in 20 minutes. Tangy and crisp, these are the perfect topping to any dish.

Jackfruit Smoothie Bowl

Jackfruit Smoothie Bowl

Jackfruit Smoothie Bowl

A super refreshing jackfruit and spinach smoothie bowl topped with banana, mango, coconut, pitaya (dragonfruit) and fresh mint.

Strawberry Balsamic Pavlovas Strawberries in bals

Strawberry Balsamic Pavlovas Strawberries in balsamic vinegar over marshmallowy vanilla meringue and lots of whipped cream. On the site soon, but for now, full recipe is below: Makes 4 mini pavlovas For the meringue:
4 egg whites (145g), at room temperature
1 cup granulated sugar (200g)
1 tsp white vinegar
2 tsp cornstarch
1 tsp vanilla extract To Top:
¾ lb strawberries, diced
3 tbsp granulated sugar
3 tbsp balsamic vinegar
Pinch of salt
1 cup heavy whipping cream Preheat your oven to 350°F. Whip the egg whites until frothy. Slowly add the sugar and continue to whip until the meringue forms stiff peaks and the sugar is fully dissolved. (Rub a bit between your fingers—if you still feel sugar granules, keep whipping.) Sift in the cornstarch, then add the vinegar and vanilla. Gently fold to combine. On a parchment-lined baking sheet, dollop the meringue into 4 equal rounds and shape into rough disks. (You can also make one large pavlova if ya like.) Place tray in the oven, immediately reduce heat to 200°F. Bake for 90 minutes, then turn off the oven and let the meringues cool completely inside the oven - at least 5 hours or overnight. When you’re ready to eat, toss the strawberries with sugar, balsamic vinegar, and a pinch of salt. Let them macerate while you whip the cream to soft peaks. To serve, spoon whipped cream onto each meringue, then pile on the strawberries and their juices. Eat right away!

In The Newsletter: Spiced Beef Hummus Bowls⁠ ⁠

Creamy, Dreamy, Tahini Hummus Super light and cre

Creamy, Dreamy, Tahini Hummus Super light and creamy hummus, thanks to chickpeas that are cooked until they’re super soft. Serve it warm, drizzled with olive oil and finished with sumac and ground cumin. So, so good. Full recipe is below and more details are on the site at mosthungry.com! The Chickpeas:
1 C dried chickpeas ~210g
1/4 tsp baking soda
water for soaking and cooking the chickpeas The Tahini Sauce:
3 cloves garlic
1/2 C lemon juice about 1.5 lemons
1 1/2 tsp salt
1 C tahini
1/2 tsp cumin To Serve:
fresh pita or pita chips
olive oil
sumac
olives
fresh herbs parsley, cilantro, dill Cook the Chickpeas Soak: Add dried chickpeas to a large bowl, cover with plenty of water, and add the baking soda. Let soak overnight. The chickpeas will expand, so ensure there is at least 1–2 inches of water above them. Cook: Drain and rinse the soaked chickpeas, then transfer them to a large pot and cover with fresh water. Stovetop: Bring to a boil, then reduce to a simmer. Cook until the chickpeas are very soft and almost falling apart, about 2.5 hours (start checking around the 2-hour mark). Pressure Cooker: My preferred method. Cook on high pressure for 40 minutes with a natural release. Using Canned Chickpeas? Drain and rinse well. Cover with fresh water and simmer on the stovetop for 20–30 minutes until very, very soft. Make the Tahini Base In a food processor, blend the garlic, lemon juice, salt, and cumin. Let sit for 10 minutes to mellow out the raw garlic flavor. Add the tahini and blend. The mixture will thicken and seize up at first. Slowly add ice cubes (one at a time) and water as needed, blending until the mixture is smooth and creamy. The ice will also help keep the tahini cool while blending. Make the Hummus Add the cooked, drained chickpeas to the tahini sauce in the food processor. Blend for about 5 minutes, stopping occasionally to scrape down the sides. Check the consistency, adding water or the chickpea cooking liquid as needed for a smooth, creamy texture. Serve while still warm. Add a generous drizzle of olive oil and a sprinkle of sumac. Serve with fresh pita, pita chips, veggies, fresh herbs and olives.

Homemade Pita Chips⁠ ⁠ They take no time to ma

Homemade Pita Chips⁠
⁠
They take no time to make, just a quick bake in the oven to crisp up and then get to dipping! Used a bunch of pita I had stashed in the freezer and I have no regrets.⁠
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Full recipe is below and more details are over on the site! ⁠
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· 4 pita breads more or less⁠
· 2 tbsp olive oil⁠
· 1/4 tsp ground coriander⁠
· 1/2 tsp paprika sweet or hot, your choice⁠
· 1/4 tsp cumin whole or ground⁠
· salt⁠
⁠
Preheat the oven to 350°F (175°C).⁠
⁠
Tear the pita into bits, as big or as small as you like, then place them in a large bowl.⁠
Season the chips by drizzling with olive oil and tossing with coriander, paprika, cumin, and a pinch of salt.⁠
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Bake for 10 minutes, then toss to ensure even crisping.⁠
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Bake for another 10–15 minutes, or until golden brown and crisp.⁠
⁠
Finish with extra salt while hot.⁠
⁠
Cool completely before storing in an airtight container.⁠

New New: Ricotta Agnolotti⁠ ⁠ Those cute littl

Need a Caesar dressing recipe? Yeah, I know you do

Need a Caesar dressing recipe? Yeah, I know you do!⁠
⁠
Caesar salads are one of my faves, if you didn't already know. From the classic Caesar salad with romaine lettuce and homemade croutons to a bitter green Caesar with radicchio, endive and roasted olive croutons or a shaved Brussels sprout Caesar topped with fried panko, the list goes on. They are all getting tossed with this dressing. ⁠
⁠
The Caesar dressing recipe is below, and lots more Caesar salad recipes are over on the site at mosthungry.com⁠
⁠
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· 1/2 C extra virgin olive oil⁠
· 1 tbsp mayonnaise optional⁠
· 1 1/2 lemons juiced⁠
· 2 cloves garlic⁠
· 2 tsp Dijon mustard⁠
· 3 anchovies white or brown⁠
· 2 tbsp Parmesan cheese freshly grated⁠
· fresh ground black pepper to taste⁠
⁠
In a blender, combine olive oil, mayonnaise, lemon juice, garlic, Dijon mustard, black pepper and anchovies. Blend until smooth.⁠
⁠
Add in grated Parmesan and blend again just until creamy and smooth.⁠
Check seasoning and adjust as needed. Add more pepper, salt or lemon juice.

Quick and Easy Steak and Horseradish Crostini⁠
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Perfectly seared ribeye, caramelized onions, and creamy horseradish sauce served on toasted baguette slices. An easy-to-make, delectable little hors d’oeuvre!⁠
⁠
Full recipe is up on the site 🥩⁠

Homemade Ricotta Cavatelli 15 oz ‘00’ flour (

Homemade Ricotta Cavatelli 15 oz ‘00’ flour (~425g)
15 oz whole milk ricotta, strained
2 eggs
salt Make a well in the flour and add in your strained ricotta, eggs and a fat pinch of salt. Mix then knead until everything is incorporated. About 5 mins. Let dough rest at least 20 mins at room temp. Wrap in plastic or cover with a bowl. Roll dough out to 1/2” thick and slice into long strips. Cut strips into smaller portions, about 1/4 - 1/2”. Bigger chunks, bigger cavatelli. Your choice here. Drag each piece of dough over a wooden gnocchi/cavatelli board to shape each cavatello. (You can also shape them by rollong over the prongs on a fork if you don’t have a ridged gnocchi board). Repeat for the remaining dough. Cook in salted boiling water. Or, freezer for later and cook right from frozen.