What Makes an Egg Organic?

Organic eggs are produced according to specific standards that dictate how chickens are raised, what they eat, and how they are treated. These standards vary by country. Generally, organic farming requires that chickens are fed only organic feed and are raised without the use of routine antibiotics or synthetic growth hormones. 

View this post on Instagram

A post shared by New Barn Organics (@newbarnorganics)

Nutritional Differences

Scientific studies have produced mixed results regarding the nutritional differences between organic and conventional eggs. Some research suggests that organic eggs may have slightly higher levels of certain nutrients, such as omega-3 fatty acids. However, these differences are generally small.

View this post on Instagram

A post shared by ____iLanaaaa (@____ilanaaaa)

Taste and Quality

Some people report that organic eggs taste better and have a richer flavor. This could be due to the varied diet of the chickens, including more natural foraging. However, blind taste tests often show that most people cannot distinguish between the tastes of organic and conventional eggs when they are cooked in the same way.

View this post on Instagram

A post shared by Haye Farm (@hayefarmdevon)

The post Are Organic Eggs Really Better Than Regular Eggs? appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Mo (@the_daily_mo_)

Ingredients:

• 1 white cabbage
• 1 can butter beans
• 1 can of borlotti beans
• 1 large brown onion
• 4 cloves garlic
• 2 cups vegetable stock
• 2 tablespoons soy sauce
• 1 tablespoon white wine vinegar
• 1 tablespoon dried thyme
• ½ tablespoon dried coriander
• Salt and pepper to taste

View this post on Instagram

A post shared by The Cozy Cookhouse (@the.cozy.cookhouse)

Instructions:

1. Finely slice the onion, cabbage, and garlic.
2. Heat some oil in a large pot and add the onion. Gently fry for 5-10 minutes and then add the cabbage, thyme, coriander, salt, and pepper. 
3. Fry for a further 10 minutes and then add the garlic and fry for another 5 minutes.
4. Drain and rinse the beans and add them to the pot. Cook for 5-10 minutes and then add the veg stock, soy sauce, and vinegar. 
5. Increase the heat and leave to simmer for 15-20 minutes, stirring occasionally.
6. Remove from the heat and blend until smooth with a stick blender. 
7. Return to the heat for a further 5-10 minutes before serving.

View this post on Instagram

A post shared by Mum's Cooking (@mumscooking69)

The post This Bean and Cabbage Soup Recipe is Easy and Delicious  appeared first on foodisinthehouse.com.

Ingredients:

• 8 ounces tequila
• 4 ounces triple sec
• 2 cups sliced purple cabbage
• 4 cups boiling water
• 1 cup lemonade
• 3 ounces lime juice
• 1/4 cup kosher salt
• 4 lime wedges

View this post on Instagram

A post shared by Molina Vanilla USA (@molinavanilla)

Instructions:

1. Put the cabbage in a heatproof bowl and pour the boiling water. Allow the cabbage to sit for 5 minutes until it turns a deep blue. Strain out the water into another bowl and allow the cabbage to cool.
2. Once cool, place the water in ice trays and freeze until solid.
3. Pour the tequila, triple sec, lemonade, and lime juice into a medium pitcher.
4. Wet the edges of your glasses with a lime wedge and dip into salt.
5. Divide the margarita evenly into each glass and add ice cubes to each one. Garnish with a lime wedge and serve.

View this post on Instagram

A post shared by Sushmita Malakar | Austin Lifestyle Blogger | Mixology (@sushmitamalakar)

The post Color-Changing Margaritas to Light Up Your Party appeared first on foodisinthehouse.com.

Ingredients:

• 6 ripe tomatoes, peeled and chopped
• 1 cucumber, peeled, seeded, and chopped
• 1 bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1 small jalapeño, seeded and minced (optional)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups tomato juice
• Fresh basil leaves for garnish

View this post on Instagram

A post shared by Fresh Pressed Olive Oil Club (@freshpressedoliveoilclub)

Instructions:

1. In a large bowl, mix the tomatoes, cucumber, bell pepper, red onion, garlic, and jalapeño (if using). 
2. Take about half of the vegetable mixture and transfer it to a blender or food processor. Add the olive oil, red wine vinegar, salt, and black pepper. Blend until smooth. For a chunkier texture, pulse briefly.
3. Pour the blended mixture back into the bowl with the remaining chopped vegetables. Add the tomato juice and stir well to combine. Cover and refrigerate for at least 2 hours, or overnight.
4. Serve the gazpacho cold, garnished with fresh basil leaves and garlic bread on the side. 

View this post on Instagram

A post shared by Luru (@luruluu)

The post The Best Gazpacho Recipe appeared first on foodisinthehouse.com.

A Festive Start

Kick off your party with a pop by serving a sparkling wine such as Prosecco or Champagne. These bubbly options are not only perfect for toasting but also pair wonderfully with appetizers, thanks to their crisp acidity and effervescence. 

View this post on Instagram

A post shared by Gwilherm de Cerval (@gwilherm_de_cerval)

Light and Versatile

For a white wine that’s as versatile as it is refreshing, Sauvignon Blanc is an excellent choice. It goes great with lighter proteins like chicken or fish. A New Zealand Sauvignon Blanc, with its vibrant fruit flavors, is one of our favorites

View this post on Instagram

A post shared by Heather Penny (@reelofthe51st)

Rich and Complex

A medium-bodied Pinot Noir is the perfect red wine to bridge the gap between white wine drinkers and those who prefer something fuller. It pairs with a wide range of foods, from grilled vegetables to meats like lamb or duck. 

View this post on Instagram

A post shared by Nathan Gurarie (@wine_journey)

A Sweet Finale

No dinner party is complete without a sweet note to finish. Depending on your dessert, a Port or a Sauternes can be a divine pairing and will surely impress your guests. 

View this post on Instagram

A post shared by Mikkel Graver Jensen (@portvinsladen_mikkelgraverj)

The post Best Wines to Serve at Your Next Dinner Party appeared first on foodisinthehouse.com.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 500g of mixed mushrooms (such as button, cremini, and shiitake), sliced
• 200g of cooked chestnuts, roughly chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon all-purpose flour
• 200ml vegetable broth
• Salt and pepper, to taste
• 1 sheet of store-bought puff pastry, thawed
• 1 egg, beaten (for egg wash)

View this post on Instagram

A post shared by Cherie Hoch Fine (@cheriefine)

Instructions:

1. Preheat the oven to 200°C (400°F). Grease a pie dish or baking dish and set aside. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
2. Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-6 minutes. Stir in the chopped chestnuts and fresh thyme leaves, and cook for an additional 2 minutes.
3. Sprinkle the flour over the mushroom mixture and stir well to combine, allowing the flour to cook for 1-2 minutes. Gradually pour in the vegetable broth, stirring constantly, until the mixture thickens into a savory gravy. Season with salt and pepper to taste.
4. Transfer the mushroom and chestnut filling to the prepared pie dish, spreading it out evenly. Roll out the puff pastry sheet to fit the top of the pie dish. Place the pastry over the filling and trim any excess pastry around the edges. Crimp the edges of the pastry to seal.
5. Brush the top of the pastry with beaten egg to create a golden glaze. Using a sharp knife, make a few small slits in the center of the pastry to allow steam to escape during baking.
6. Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown. Remove the pie from the oven and let it cool for a few minutes before serving. Slice the pie into portions and serve warm, accompanied by your favorite side dishes or a crisp green salad.

View this post on Instagram

A post shared by Chantal’s Healthy Lifestyle (@chantalhealthylifestyle)

The post This Mushroom and Chestnut Pie is Fantastic appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Themealsicooked (@themealsicooked)

Ingredients:

• 1 large eggplant, diced
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 tin of diced tomatoes
• 1/4 cup of tomato paste
• 1/4 cup of green olives, pitted and sliced
• 2 tablespoons capers, drained
• 2 tablespoons red wine vinegar
• 1 tablespoon honey or sugar
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil leaves for garnish
• Cooked pasta of your choice (spaghetti, penne, or rigatoni)

View this post on Instagram

A post shared by YURIKO (@cookies77oven)

Instructions:

1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced eggplant and cook, stirring occasionally, until golden brown and tender, about 8-10 minutes. Remove the eggplant from the skillet and set aside. In the same skillet, add a bit more olive oil if needed, then add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 5 minutes.
2. Return the cooked eggplant to the skillet, then add the diced tomatoes, tomato paste, sliced olives, capers, red wine vinegar, honey or sugar, and red pepper flakes if using. Season with salt and black pepper to taste. Stir everything together and bring the sauce to a simmer. Allow it to cook for 15-20 minutes, stirring occasionally, until the flavors have melded together and the sauce has thickened slightly.
3. While the sauce is simmering, cook the pasta according to the package instructions until al dente. Drain the pasta and reserve a cup of pasta water. Add the cooked pasta to the skillet with the caponata sauce, tossing gently to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
4. Taste and adjust the seasoning if needed, adding more salt, pepper, or red pepper flakes to taste. Serve the pasta topped with fresh basil leaves for garnish. Enjoy this flavorful caponata sauce with Pasta as a delicious and satisfying dinner that’s sure to delight your taste buds!

The post This Caponata Sauce With Pasta Recipe is a Delicious Dinner appeared first on foodisinthehouse.com.

Ingredients:

• 2 ounces bourbon
• Ice
• 1 ounce sweet vermouth
• 2 maraschino cherries
• Aromatic bitters

View this post on Instagram

A post shared by Bar Leather Apron (@barleatherapron)

Instructions:

1. Fill a mixing glass or cocktail shaker with ice. Pour the bourbon and vermouth and stir until chilled.
2. If you have a coupe glass, refrigerate for a few minutes. If not, any other glass of a similar size will do. Once chilled, pour the drink into the glass and garnish with the cherries before serving. You could also sprinkle some bitters for an extra edge.

View this post on Instagram

A post shared by Sonoma Market (@sonomamarket)

The post This Manhattan Cocktail is a Guaranteed Party-Pleaser appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Tina Prestia/Tina’s Table (@tinastableitaly)

Ingredients:

• A large handful of carrot tops
• 1 cup of walnuts
• A handful of fresh baby spinach
• A handful of basil leaves
• 2 tablespoons of olive oil
• ½ cup of cashews
• ½ cup of milk
• Juice of half a lemon
• Salt to taste
• 1 cup of parmesan

View this post on Instagram

A post shared by Rachel Smith (@r.is4.rachel)

Instructions:

1. Put the carrot tops, spinach, and basil leaves into a food processor. Add the milk and olive oil to the mixture, making sure there is enough liquid. Blend until smooth.
2. Add the cashews and walnuts to the mixture and blend. If it helps, you can crush up the nuts by hand beforehand. The end result should be smooth and without any lumps of nuts.
3. Add salt, lemon, and parmesan gradually as they will have a big impact on the flavor. A couple of garlic cloves can also be added at this stage but be careful not to add too much. Blend one last time, and voila!

View this post on Instagram

A post shared by Diana (@didi__bg)

The post A Delicious Way to Make Your Pesto More Interesting appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by pizzabrudi (@pizzabrudi)

Ingredients:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 1/2 cups of warm water (about 110°F/45°C)
• 1 tablespoon granulated sugar
• 3 1/2 cups of all-purpose flour, plus extra for dusting
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt

View this post on Instagram

A post shared by pizzabrudi (@pizzabrudi)

Instructions:

1. In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently to dissolve the sugar and yeast. Let the mixture sit for about 5-10 minutes, or until it becomes frothy and bubbly. This indicates that the yeast is active.
2. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine the flour and salt. Make a well in the center of the flour mixture.
3. Pour the activated yeast mixture and olive oil into the well of the flour mixture. Stir with a wooden spoon or mix on low speed if using a stand mixer, until a shaggy dough forms.
4. Once the dough comes together, knead it on a lightly floured surface for about 5-7 minutes, or until it is smooth, elastic, and slightly tacky to the touch. Alternatively, knead the dough in the stand mixer on medium-low speed for the same amount of time. Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.
5. Once the dough has risen, punch it down to release any air bubbles. Divide the dough into desired portions for your pizzas. This recipe typically makes enough dough for two 12-inch pizzas. Preheat your oven to the highest temperature setting (usually around 500°F/260°C) and place a pizza stone or baking sheet in the oven to preheat as well.
6. On a lightly floured surface, roll out each portion of dough into a circle, about 1/4 inch thick. Transfer the rolled-out dough onto a piece of parchment paper. Add your favorite pizza toppings to the rolled-out dough, leaving a border around the edges for the crust.
7. Carefully slide the parchment paper with the topped pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 10-12 minutes, or until the crust is golden brown and the toppings are bubbly and cooked to your liking. Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
8. Repeat the process with any remaining portions of dough, or wrap the extra dough tightly in plastic wrap and store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Enjoy your homemade pizza with a perfect crust every time! Serve it hot and fresh out of the oven, and savor the deliciousness of your homemade creation.

View this post on Instagram

A post shared by Sean Sullivan (@seans_pizza)

The post Follow This Recipe to Get Perfect Pizza Dough Every Time! appeared first on foodisinthehouse.com.

What Makes an Egg Organic?

Organic eggs are produced according to specific standards that dictate how chickens are raised, what they eat, and how they are treated. These standards vary by country. Generally, organic farming requires that chickens are fed only organic feed and are raised without the use of routine antibiotics or synthetic growth hormones. 

View this post on Instagram

A post shared by New Barn Organics (@newbarnorganics)

Nutritional Differences

Scientific studies have produced mixed results regarding the nutritional differences between organic and conventional eggs. Some research suggests that organic eggs may have slightly higher levels of certain nutrients, such as omega-3 fatty acids. However, these differences are generally small.

View this post on Instagram

A post shared by ____iLanaaaa (@____ilanaaaa)

Taste and Quality

Some people report that organic eggs taste better and have a richer flavor. This could be due to the varied diet of the chickens, including more natural foraging. However, blind taste tests often show that most people cannot distinguish between the tastes of organic and conventional eggs when they are cooked in the same way.

View this post on Instagram

A post shared by Haye Farm (@hayefarmdevon)

The post Are Organic Eggs Really Better Than Regular Eggs? appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Mo (@the_daily_mo_)

Ingredients:

• 1 white cabbage
• 1 can butter beans
• 1 can of borlotti beans
• 1 large brown onion
• 4 cloves garlic
• 2 cups vegetable stock
• 2 tablespoons soy sauce
• 1 tablespoon white wine vinegar
• 1 tablespoon dried thyme
• ½ tablespoon dried coriander
• Salt and pepper to taste

View this post on Instagram

A post shared by The Cozy Cookhouse (@the.cozy.cookhouse)

Instructions:

1. Finely slice the onion, cabbage, and garlic.
2. Heat some oil in a large pot and add the onion. Gently fry for 5-10 minutes and then add the cabbage, thyme, coriander, salt, and pepper. 
3. Fry for a further 10 minutes and then add the garlic and fry for another 5 minutes.
4. Drain and rinse the beans and add them to the pot. Cook for 5-10 minutes and then add the veg stock, soy sauce, and vinegar. 
5. Increase the heat and leave to simmer for 15-20 minutes, stirring occasionally.
6. Remove from the heat and blend until smooth with a stick blender. 
7. Return to the heat for a further 5-10 minutes before serving.

View this post on Instagram

A post shared by Mum's Cooking (@mumscooking69)

The post This Bean and Cabbage Soup Recipe is Easy and Delicious  appeared first on foodisinthehouse.com.

Ingredients:

• 8 ounces tequila
• 4 ounces triple sec
• 2 cups sliced purple cabbage
• 4 cups boiling water
• 1 cup lemonade
• 3 ounces lime juice
• 1/4 cup kosher salt
• 4 lime wedges

View this post on Instagram

A post shared by Molina Vanilla USA (@molinavanilla)

Instructions:

1. Put the cabbage in a heatproof bowl and pour the boiling water. Allow the cabbage to sit for 5 minutes until it turns a deep blue. Strain out the water into another bowl and allow the cabbage to cool.
2. Once cool, place the water in ice trays and freeze until solid.
3. Pour the tequila, triple sec, lemonade, and lime juice into a medium pitcher.
4. Wet the edges of your glasses with a lime wedge and dip into salt.
5. Divide the margarita evenly into each glass and add ice cubes to each one. Garnish with a lime wedge and serve.

View this post on Instagram

A post shared by Sushmita Malakar | Austin Lifestyle Blogger | Mixology (@sushmitamalakar)

The post Color-Changing Margaritas to Light Up Your Party appeared first on foodisinthehouse.com.

Ingredients:

• 6 ripe tomatoes, peeled and chopped
• 1 cucumber, peeled, seeded, and chopped
• 1 bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1 small jalapeño, seeded and minced (optional)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups tomato juice
• Fresh basil leaves for garnish

View this post on Instagram

A post shared by Fresh Pressed Olive Oil Club (@freshpressedoliveoilclub)

Instructions:

1. In a large bowl, mix the tomatoes, cucumber, bell pepper, red onion, garlic, and jalapeño (if using). 
2. Take about half of the vegetable mixture and transfer it to a blender or food processor. Add the olive oil, red wine vinegar, salt, and black pepper. Blend until smooth. For a chunkier texture, pulse briefly.
3. Pour the blended mixture back into the bowl with the remaining chopped vegetables. Add the tomato juice and stir well to combine. Cover and refrigerate for at least 2 hours, or overnight.
4. Serve the gazpacho cold, garnished with fresh basil leaves and garlic bread on the side. 

View this post on Instagram

A post shared by Luru (@luruluu)

The post The Best Gazpacho Recipe appeared first on foodisinthehouse.com.

A Festive Start

Kick off your party with a pop by serving a sparkling wine such as Prosecco or Champagne. These bubbly options are not only perfect for toasting but also pair wonderfully with appetizers, thanks to their crisp acidity and effervescence. 

View this post on Instagram

A post shared by Gwilherm de Cerval (@gwilherm_de_cerval)

Light and Versatile

For a white wine that’s as versatile as it is refreshing, Sauvignon Blanc is an excellent choice. It goes great with lighter proteins like chicken or fish. A New Zealand Sauvignon Blanc, with its vibrant fruit flavors, is one of our favorites

View this post on Instagram

A post shared by Heather Penny (@reelofthe51st)

Rich and Complex

A medium-bodied Pinot Noir is the perfect red wine to bridge the gap between white wine drinkers and those who prefer something fuller. It pairs with a wide range of foods, from grilled vegetables to meats like lamb or duck. 

View this post on Instagram

A post shared by Nathan Gurarie (@wine_journey)

A Sweet Finale

No dinner party is complete without a sweet note to finish. Depending on your dessert, a Port or a Sauternes can be a divine pairing and will surely impress your guests. 

View this post on Instagram

A post shared by Mikkel Graver Jensen (@portvinsladen_mikkelgraverj)

The post Best Wines to Serve at Your Next Dinner Party appeared first on foodisinthehouse.com.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 500g of mixed mushrooms (such as button, cremini, and shiitake), sliced
• 200g of cooked chestnuts, roughly chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon all-purpose flour
• 200ml vegetable broth
• Salt and pepper, to taste
• 1 sheet of store-bought puff pastry, thawed
• 1 egg, beaten (for egg wash)

View this post on Instagram

A post shared by Cherie Hoch Fine (@cheriefine)

Instructions:

1. Preheat the oven to 200°C (400°F). Grease a pie dish or baking dish and set aside. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
2. Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-6 minutes. Stir in the chopped chestnuts and fresh thyme leaves, and cook for an additional 2 minutes.
3. Sprinkle the flour over the mushroom mixture and stir well to combine, allowing the flour to cook for 1-2 minutes. Gradually pour in the vegetable broth, stirring constantly, until the mixture thickens into a savory gravy. Season with salt and pepper to taste.
4. Transfer the mushroom and chestnut filling to the prepared pie dish, spreading it out evenly. Roll out the puff pastry sheet to fit the top of the pie dish. Place the pastry over the filling and trim any excess pastry around the edges. Crimp the edges of the pastry to seal.
5. Brush the top of the pastry with beaten egg to create a golden glaze. Using a sharp knife, make a few small slits in the center of the pastry to allow steam to escape during baking.
6. Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown. Remove the pie from the oven and let it cool for a few minutes before serving. Slice the pie into portions and serve warm, accompanied by your favorite side dishes or a crisp green salad.

View this post on Instagram

A post shared by Chantal’s Healthy Lifestyle (@chantalhealthylifestyle)

The post This Mushroom and Chestnut Pie is Fantastic appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Themealsicooked (@themealsicooked)

Ingredients:

• 1 large eggplant, diced
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 tin of diced tomatoes
• 1/4 cup of tomato paste
• 1/4 cup of green olives, pitted and sliced
• 2 tablespoons capers, drained
• 2 tablespoons red wine vinegar
• 1 tablespoon honey or sugar
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil leaves for garnish
• Cooked pasta of your choice (spaghetti, penne, or rigatoni)

View this post on Instagram

A post shared by YURIKO (@cookies77oven)

Instructions:

1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced eggplant and cook, stirring occasionally, until golden brown and tender, about 8-10 minutes. Remove the eggplant from the skillet and set aside. In the same skillet, add a bit more olive oil if needed, then add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 5 minutes.
2. Return the cooked eggplant to the skillet, then add the diced tomatoes, tomato paste, sliced olives, capers, red wine vinegar, honey or sugar, and red pepper flakes if using. Season with salt and black pepper to taste. Stir everything together and bring the sauce to a simmer. Allow it to cook for 15-20 minutes, stirring occasionally, until the flavors have melded together and the sauce has thickened slightly.
3. While the sauce is simmering, cook the pasta according to the package instructions until al dente. Drain the pasta and reserve a cup of pasta water. Add the cooked pasta to the skillet with the caponata sauce, tossing gently to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
4. Taste and adjust the seasoning if needed, adding more salt, pepper, or red pepper flakes to taste. Serve the pasta topped with fresh basil leaves for garnish. Enjoy this flavorful caponata sauce with Pasta as a delicious and satisfying dinner that’s sure to delight your taste buds!

The post This Caponata Sauce With Pasta Recipe is a Delicious Dinner appeared first on foodisinthehouse.com.

Ingredients:

• 2 ounces bourbon
• Ice
• 1 ounce sweet vermouth
• 2 maraschino cherries
• Aromatic bitters

View this post on Instagram

A post shared by Bar Leather Apron (@barleatherapron)

Instructions:

1. Fill a mixing glass or cocktail shaker with ice. Pour the bourbon and vermouth and stir until chilled.
2. If you have a coupe glass, refrigerate for a few minutes. If not, any other glass of a similar size will do. Once chilled, pour the drink into the glass and garnish with the cherries before serving. You could also sprinkle some bitters for an extra edge.

View this post on Instagram

A post shared by Sonoma Market (@sonomamarket)

The post This Manhattan Cocktail is a Guaranteed Party-Pleaser appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Tina Prestia/Tina’s Table (@tinastableitaly)

Ingredients:

• A large handful of carrot tops
• 1 cup of walnuts
• A handful of fresh baby spinach
• A handful of basil leaves
• 2 tablespoons of olive oil
• ½ cup of cashews
• ½ cup of milk
• Juice of half a lemon
• Salt to taste
• 1 cup of parmesan

View this post on Instagram

A post shared by Rachel Smith (@r.is4.rachel)

Instructions:

1. Put the carrot tops, spinach, and basil leaves into a food processor. Add the milk and olive oil to the mixture, making sure there is enough liquid. Blend until smooth.
2. Add the cashews and walnuts to the mixture and blend. If it helps, you can crush up the nuts by hand beforehand. The end result should be smooth and without any lumps of nuts.
3. Add salt, lemon, and parmesan gradually as they will have a big impact on the flavor. A couple of garlic cloves can also be added at this stage but be careful not to add too much. Blend one last time, and voila!

View this post on Instagram

A post shared by Diana (@didi__bg)

The post A Delicious Way to Make Your Pesto More Interesting appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by pizzabrudi (@pizzabrudi)

Ingredients:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 1/2 cups of warm water (about 110°F/45°C)
• 1 tablespoon granulated sugar
• 3 1/2 cups of all-purpose flour, plus extra for dusting
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt

View this post on Instagram

A post shared by pizzabrudi (@pizzabrudi)

Instructions:

1. In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently to dissolve the sugar and yeast. Let the mixture sit for about 5-10 minutes, or until it becomes frothy and bubbly. This indicates that the yeast is active.
2. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine the flour and salt. Make a well in the center of the flour mixture.
3. Pour the activated yeast mixture and olive oil into the well of the flour mixture. Stir with a wooden spoon or mix on low speed if using a stand mixer, until a shaggy dough forms.
4. Once the dough comes together, knead it on a lightly floured surface for about 5-7 minutes, or until it is smooth, elastic, and slightly tacky to the touch. Alternatively, knead the dough in the stand mixer on medium-low speed for the same amount of time. Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.
5. Once the dough has risen, punch it down to release any air bubbles. Divide the dough into desired portions for your pizzas. This recipe typically makes enough dough for two 12-inch pizzas. Preheat your oven to the highest temperature setting (usually around 500°F/260°C) and place a pizza stone or baking sheet in the oven to preheat as well.
6. On a lightly floured surface, roll out each portion of dough into a circle, about 1/4 inch thick. Transfer the rolled-out dough onto a piece of parchment paper. Add your favorite pizza toppings to the rolled-out dough, leaving a border around the edges for the crust.
7. Carefully slide the parchment paper with the topped pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 10-12 minutes, or until the crust is golden brown and the toppings are bubbly and cooked to your liking. Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
8. Repeat the process with any remaining portions of dough, or wrap the extra dough tightly in plastic wrap and store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Enjoy your homemade pizza with a perfect crust every time! Serve it hot and fresh out of the oven, and savor the deliciousness of your homemade creation.

View this post on Instagram

A post shared by Sean Sullivan (@seans_pizza)

The post Follow This Recipe to Get Perfect Pizza Dough Every Time! appeared first on foodisinthehouse.com.