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Substitute for Italian Herbs

If you are in the middle of cooking an Italian dish and realize you are out of Italian seasoning, there is no need to fear. This is one of the easiest spice blends to substitute! Here are 8 great substitutions to help you out of a pickle.

Fresh Italian Herbs. — fresh herbs basil, marjoram, parsley, rosemary, thyme, sage.

Italian cuisine is known for fresh ingredients that carry an explosion of flavor, and while you may associate the taste of oregano, basil and thyme with your favorite Italian dish, the pre-packaged Italian seasoning blends you find at the grocery store are not really Italian.

The mixture of Italian herbs likely originated in the Mediterranean – where those herbs are also very popular – and made its way to the United States along with all the beautiful flavors of the region. The combination of all these herbs into one jar was, of course, due to convenience. It has since become a pantry staple in most homes.

There is no set recipe for Italian seasoning, and if you search the different brands available in your local grocery store you will likely find a few variations. The base is oregano, basil, thyme, rosemary and marjoram, but some mixtures include fennel seeds, garlic powder, onion powder, black pepper, and parsley.

This wide variety of spices is actually good news if you are looking for a last minute substitution. It means you have plenty of spices to choose from to make your recipe taste amazing.

If you have ever been in the middle of a recipe that calls for Italian seasoning and find yourself without, you can easily mix up one of these options for the best Italian seasoning substitutes!

What is in an Italian Spice Blend?

Spoonful of dried italian seasoning. — Dried italian seasonings on a spoon.

Italian seasoning is made with a mixture of basic herbs including oregano, basil, thyme, rosemary, sage and marjoram. Some packaged blends also include parsley, garlic, salt and other fillers.

Each of these herbs compliments each other with a mixture of earthy and green flavors. On their own some of these herbs can come off a little strong, so it’s convenient to have them balanced out.

What is it Used For?

Pizza sauce with a whisk stirring in it.

Italian seasoning is used in so many dishes that it is impossible to name them all. To start, it is an excellent addition to marinara sauce or any pasta sauce.

Italian seasoning is also a popular addition to many salad dressings and marinades for just about any type of meat. It’s also a great option for adding a little flavor on the top of garlic bread or pizza.

Italian seasoning doesn’t have to be used just for classic Italian dishes. It’s also great for many Greek recipes like Greek salad or gyros and adds excellent garden fresh flavor to soup.

Here are a few of my favorite substitutions for Italian Seasoning:

Make Your Own Italian Herb Blend

It’s so easy to mix up your own Italian seasoning using the dry seasonings in your pantry. Making your own is great because it allows you to fully customize the amount of each herb. Think oregano is too bitter? Use a little less. Love the flavor of basil? Maybe add a little more. Want some kick? Add a little cayenne pepper or red pepper flakes.

Many store-bought blends also add things like salt and pepper, and if you are watching what you eat carefully or have an allergy to a certain herb, you may not want any of those fillers.

You may find when you mix your dried herbs that some are different sizes. You can blend them all together in a blender or food processor to even out the size of the herbs. Store your own version in an airtight container or empty spice jar for up to six months.

You can use your own blend as a direct replacement for Italian seasoning. One teaspoon of your mixture is equal to a teaspoon of Italian seasoning.

Oregano and Basil

Dried oregano in a scoop. — Dried oregano in a wooden spoon

Two of the main herbs and most noticeable flavors in Italian seasoning are oregano and basil, so if your spice cabinet is looking empty, make sure you at least have these two on hand.

Oregano tends to overpower a dish, so it may be a good idea to use less oregano than basil. A 2:1 ratio is a good idea. Blend them together and use the mixture just like you would Italian seasoning.

Keep in mind that 1 tablespoon is approximately three teaspoons. You can add a teaspoon of oregano and two teaspoons of dried basil per tablespoon of Italian seasoning.

Any Single Herb

Fresh basil leaves and dried basil in a spoon. — Dried and fresh basil.

While each of the herbs used in Italian seasoning brings something unique to the table, you can use them each individually when you are in a pinch.

If you are using just one spice instead of several mixed together, you may want to start off small and add more to taste so the flavor of the one herb is not overwhelming.

I recommend using just a quarter of what your recipe calls for in the beginning and adding more if you like the flavor.

Herbes de Provence

Fresh lavender and dried herbs de provence in a scoop spilling onto the counter. — herbs de provence including fresh lavender

Herbes de Provence is a spice mixture from France that is very similar to Italian seasoning but with the addition of lavender. This simple addition of lavender flowers can drastically change the taste of your recipe and add a sweet flavor, so use this substitution with caution.

Again, I recommend using a small amount to test the floral flavor and adding more if you feel like it needs it.

Fresh Herbs

Picture of fresh herbs used in Italian seasonings.

Fresh herbs add amazing color and flavor to a dish and make a great substitution for the dried Italian herb blend. If you have access to fresh herbs, feel free to use them.

It’s important to note that fresh herbs will not be as potent as dried herbs, so you may need to use a lot more than you expect–up to three times more than what your recipe calls for. The drying process allows for a more concentrated flavor which is why dried herbs may be preferable for some Italian recipes.

Fresh herbs are also best to add near the end of the cooking process as they lose flavor the longer they are cooked. You may notice fresh basil and fresh oregano loses color as it cooks, so to maximize those great Italian flavors, add even more fresh herbs on top.

Pizza seasoning

Small glass jar of pizza seasoning laying on its side and spilling onto the table.

Pizza seasoning contains all of the same herbs as Italian seasoning but it also may contain tomatoes, onion and garlic. Whether or not it can be used as a direct substitute depends on the recipe you are using.

Greek Seasoning

Spoonful of Greek seasoning coming out of a small glass jar.

Greek seasoning is very similar to Italian seasoning but may have hints of lime or lemon thrown in, giving that signature Greek flavor. It’s a decent substitute for most recipes.

Za’atar Seasoning

Za’atar seasoning is a Middle Eastern blend of herbs that has many shared flavors with Italian seasoning. The key difference is za’atar contains sesame seeds which adds a nutty flavor that may not work well in many classic Italian dishes.

Za’atar does work well in salad dressings and as a topper for garlic bread. It’s worth a try if your goal is to add some flavor.

Substitutions to Steer Clear Of

I’ve seen some chefs and bloggers recommend creole seasoning as a substitute for Italian seasoning. While many creole seasoning recipes do contain oregano and parsley, it is designed usually to add some spice to your dishes with white pepper and red chili flakes. It is not a good substitute for the fresh, earthy flavor of Italian herbs.

Some people have also suggested seafood seasoning. These mixtures do not have the same earthy flavors of Italian herb seasoning and will not work as a good substitute. It’s better to just use one herb rather than introducing a mixture of flavors that will not flow with your recipe.

Pinterest image for substitute for Italian Herbs.

Italian Dessert Recipes

Italian desserts are unique in their use of natural flavors and simple ingredients to create treats that are not too sweet but always enjoyable. Here are a few of the most popular Italian desserts.

Plate of biscotti with a small bowl of chocolate sauce with a hand dunking a biscotti into it.

Italian cuisine is really something special. The ingredients are fresh, the meals come together with so much love, and everything you taste is bursting with flavor.

It also seems like Italian meals are just meant to be enjoyed with family and friends. It’s easy to feed a crowd with pizza and pasta and bring everyone together to share a meal. A big skillet of Authentic Italian Sausage and Peppers fulfills the savory requirement of a meal and makes enough for a hungry family.

You can find pizza or pasta for sale on just about every street in America and in many other parts of the world too, but what deserves just as much love are the desserts that have come from Italy.

I don’t think anyone can resist the fresh taste of a fruity gelato, a crunchy cannoli or the rich creaminess of authentic tiramisu.

It could be that all these Italian recipes use much less sugar than American delicacies, which results in a sweet treat that is light, creamy and full of natural flavors like cheese, nuts, coffee, and maybe even a splash of wine.

There is just enough sweetness in a classic Italian dessert to satisfy your sweet tooth but not so much that you feel like you ate an entire candy store. You don’t have to scrape any heavy, sugary, buttermilk frosting off of an Italian dessert.

If you are planning your next gathering for pizza or pasta or any special occasions, don’t forget to include some of these incredibly easy Italian desserts as well!

Gelato

Gelato (from Homemade Italian Cooking) is Italian ice cream. It is made with the same basic ingredients as ice cream like cream, milk and egg yolks, but in different proportions. Gelato has less cream than ice cream and uses more milk.

It is churned more slowly which makes it heavier and more dense, and typically it is served in smaller portions than ice cream because it is so rich and filling. Somehow even when it is more dense, it contains less fat and leaves you feeling refreshed rather than weighed down.

Gelato comes in as many flavors as ice cream. It can be flavored with fresh fruit or sweetened with chocolate or caramel. Sometimes it is topped with nuts or sauces, and it can be served in a cone or cup.

Cannolis, an Italian dessert recipe, with mini chocolate chips in crispy shells and powdered sugar sprinkled over the top laying on parchment paper.

A cannoli (from Cooking Classy) is a fried Sicilian pastry tube filled with a sweet, whipped cream filling.

The crust is made with simple ingredients and rolled out like pie crust before it is wrapped around a form and deep fried.

Traditionally the creamy filling is sweetened, whipped ricotta cheese, but over the years chefs have added all sorts of flavors. You may find homemade cannoli recipes with different fruit or chocolate flavors and plenty of more modern twists.

The pastry is often dipped in chocolate or topped with a drizzle of chocolate, chocolate chips, and nuts like pistachios.

Slice of strawberry tiramisu, an Italian dessert recipe, dusted with cocoa powder on a plate with a spoon on the side. — strawberry tiramisu

Tiramisu is a creamy, fluffy, layered cake. My traditional tiramisu recipe is made with ladyfinger cookies dipped in strong espresso and layered with a creamy custard made of eggs, mascarpone cheese and a bit of marsala wine. You can also make this using Italian sponge cake! The dish is topped with cocoa powder that adds flavor and evens out some of the sweetness.

The layers of cake melt into each other as the creamy dessert rests, creating a dish that is a classic favorite.

There are hundreds of ways to make tiramisu, like this Strawberry Tiramisu, but it is actually a very simple no-bake dessert that is light, flavorful and creamy and perfect for serving to dinner party guests.

Panna cotta, an Italian dessert recipe, served in small glass cups with fresh berries garnished on top.

Panna cotta (from Pretty Simple Sweet) is a cold Italian dessert with a jello-like consistency and a creamy flavor. It is usually topped with fruit, nuts or chocolate sauce.

Panna cotta literally translates to “cooked cream”. It’s made with cream, sugar, vanilla and gelatin. It is usually made in individual servings inside a small cup and then inverted onto a plate and topped with toppings.

Biscotti, an Italian dessert recipe, being dunked into a small cup of chocolate sauce.

Biscotti is a twice-baked cookie, usually containing nuts. It is the perfect dessert to enjoy with a nice cup of coffee, and they are even known as traditional Italian breakfast cookies.

Biscotti are made crisp on purpose. This allows them to be dipped in coffee, milk or hot chocolate and softened to the perfect texture.

Biscotti are traditionally made with anise seeds or almonds but there are hundreds of variations including adding pistachios, cranberries, almonds, or white chocolate.

Zabaglione, an Italian dessert recipe, being drizzled off a spoon into a small glass dish.

Zabaglione (from Recipes from Italy), also called zabaione, is a whipped custard or drink that is served warm or cold. It is made with egg yolks, sugar, and Marsala wine.

This dessert can be likened to a custard in texture, and is usually served in a cup with fresh fruit!

Pizzelles, Italian dessert recipe, laying on wire rack, some dusted with powdered sugar.

Pizzelle are delicate, crispy snowflake-shaped cookies. These are just one of many popular Italian Christmas Cookies.

They are made with a thin batter that is pressed and cooked in a device that looks similar to a waffle iron. Every easy classic pizzelle recipe truly hinges on the pizzelle maker you use to cook them.

Once cooked, pizzelle can be enjoyed plain, with powdered sugar or with nutella.

These cookies are simple and very lightly sweet. Leftover pizzelle can even be used as makeshift cannoli pastries.

Zeppole

Zeppole (from Italian Chef) are small, fluffy balls of fried dough. They are essentially American donuts, but the topping is usually kept very simple with just sugar or powdered sugar on top.

Zeppole are a popular street food to find during festivals, especially Father’s Day or St. Joseph’s Day in March. Vendors may serve them in bags, topped with sugar.

In bakeries you may find zeppole shaped into circles and sandwiched with custard or cream and topped with chocolate ganache or a candied cherry.

Anise cookies topped with a glaze and sprinkles added on top on a wire cooling rack.

Anise cookies (from Marcellina In Cucina) may be referred to as Italian wedding cookies, Italian rainbow cookies, or almond cookies. They are a fairly versatile cookie made for weddings and other celebrations and are an ideal dessert to add to a Christmas cookie plate.

These small, simple cookies can be flavored with anise, almond, vanilla or lemon. They are formed into small balls and covered in a simple sugar glaze. Often they are topped with rainbow sprinkles.

The dough is made thick and refrigerated before baking which allows them to stay in a ball form, but sometimes too much flour can make them dry. When made right they should be soft, chewy and with just a light hint of sweetness.

Italian Apple Cake

Italian apple cake, or Torte di Mele (from The Petite Cook), is a thick, delicious cake with chunks of apples and a light lemon flavor.

This rustic dessert is made with plenty of lemon zest, apple zest and apple chunks. It is almost more apple than batter which makes it just the right amount of sweet and natural ingredients.

It is traditionally baked into a can pan that is similar to a bundt cake pan, but it can be made in a round cake pan as well.

Top view of a beautiful apple cake with a slice being removed.

Cassata, a layered Italian dessert, sliced and served on a small plate.

Cassata (from The Spruce Eats) is a traditional cake recipe that comes from Sicily, though it is now enjoyed all over Italy. It is made by brushing a sponge cake with fruit juice or liqueur and then layering it with candied fruit and cannoli filling. It is then decorated with colored marzipan (usually green) and decorated with more candied fruit!

Cassata can also be made in a mini version called a cassatina, which boasts a larger ratio of marzipan to cake. It is beautiful and delicious!

Italy is known for its amazing desserts, and these suggestions just barely scratched the surface!! Try out these Italian desserts by either making them at home or eating them on your next Italian vacation. And if you try any other delicious Italian desserts, let me know what they are in the comments!

Read more about Italy: Recipes, Background and Culture to keep learning about this little country!

Italy: Recipes, Background and Culture

This is a high-level introduction to Italy, including geography, history, fun facts, and popular recipes to make.

Fun Facts

Italy has two other countries, Vatican City and San Marino, completely engulfed in its borders! This makes it the country with the most other countries enclaved inside of it.
This country has more UNESCO heritage sites than any other country in the world.
Italy is the most biodiverse country in Europe when it comes to animals.
Italy introduced the world to opera and also invented the piano, violin, and cello.
This is the 5th most visited country in the world by tourists.

Geography

Italy is a country in Europe bordered on 3 sides by the Mediterranean Sea. It is bordered by France, Switzerland, Austria, and Slovenia.

The capital of the country is Rome, which is also its largest city. Rome is also known as The Eternal City because of its long and continuous history.

Italy is also known for plenty of other famous cities, including Milan, Naples, Florence, Venice and Palermo. There are two main islands close to mainland Italy that are also part of the country – Sicily and Sardinia – as well as 350 smaller islands.

The northern part of the country contains the Alps, which are shared amongst Austria, Italy, France, and Switzerland. There are 3 active volcanoes in the country: Mount Etna, Mount Stromboli, and Mount Vesuvius (the volcano responsible for the destruction of Pompeii).

Due to Italy’s location with easy access to both Europe and North Africa, it has become an attractive location for immigration, politics, and business opportunities.

Economy

Gucci store sign. — Florence, Italy – October 4, 2011: Detail of a luxury fashion brand Gucci in the centre of Florence

Some of the most well-known brands in the world come from Italy. Especially in terms of fashion and automobiles; Think Gucci, Ferrari, Versace, Maserati, etc. Milan is considered the fashion capital of the world.

Population

As of 2021, there were 59.11 million people living in Italy. 95% of these people are Italian, 2% are Romanian, 1% are North African, and the rest is made up of everyone else. 80% of the country identifies as Catholic, and the head of the Catholic Church, the Vatican, is surrounded by Italian borders.

The reach of Italian culture has spread so far and wide because of a mass emigration movement that occurred in the late 1800s and early 1900s, during which over 25 million people left the country. Italians were then spread far and wide across the world, particularly in the United States of America, which means that their culture was largely impactful on US culture.

Italian Food

Slice of margherita pizza being pulled up from the pan.

Italy is one of the food meccas of the world and has brought the world so many delicious dishes including the well known dishes of pizza, pasta, and gelato. Most regions in Italy are known for specializing or creating an Italian specialty. Here is a list of the different regions and what they are known for in Italy:

Abruzzo: Seafood, chili peppers, saffron oil, Aglio Olio e Peperoncino
Basilicata: Pork
Campania: Pizza, mozzarella cheese, fresh produce
Emilia – Romagna: tortellini, lasagna, balsamic vinegar, parmesan, bologna, prosciutto
Liguria: Basil, pesto, minestrone, focaccia, gnocchi
Lombardi: Cheeses, panettone, french and german influences on its cuisine
Piedmont: Grissini, white truffle, agnolotti
Sicily and Sardinia: Arancini, ricotta, cassata
Veneto: Rice, polenta, beans, mushrooms, asiago cheese, tiramisu

Sources:

Israel: Introduction, Recipes, Background and Culture

This is a high-level introduction to Israel, including geography, fun facts, and popular recipes to make.

The Israel flag overlooking Jerusalem. — Israel flag with a view of old city Jerusalem

Hi Reader! This article is written at a very high level regarding life in Israel. This can be a contentious topic, but I tried to remain as neutral and factual in this article as possible. If you have thoughts regarding this conflict, please feel free to share them in the comments. HOWEVER, hate speech and harmful rhetoric will be automatically deleted. Please be respectful in your comments.

Additionally, I am not an expert on Israeli culture or the Israeli-Palestinian conflict. This article was written with the help of internet research and talking to people on both sides, but I am in no way claiming to know everything about this topic. Keep that in mind as you are reading, and find reputable sources to do a more in-depth dive on this topic in your pursuit to learn more.

Fun Facts

Outside of Israel museum. — Israel Museum

Israel has the highest percentage of recycled water usage with nearly 90% of wastewater being recycled. This is necessary due to the low levels of rainfall for 5 months out of the year.
Israel has more museums per capita than any other country
The national animal in Israel is the Israeli Gazelle
The glue on Israel’s stamps are kosher
Israel is one of the only countries that has male and female conscription requirements starting at age 18 (meaning that everyone age 18 must serve in the military for 2-3 years)

Geography

Israel is a country located in the Middle East and bordered by Egypt, Jordan, Syria, and Lebanon. It also borders the Mediterranean Sea and the Gulf of Aqaba.

It is located in a region of the Middle East called the Levant. The geography of the country is made up of the Central Plains, the Judean Hills, the Negev Desert, and the Jordan Rift Valley.

Israel is located on a tectonic fault line, which means that it can be prone to destructive earthquakes. The Dead Sea, the lowest point on Earth at 430 meters below sea level, borders Israel and Jordan.

Israeli and Palestinian Conflict

The borders of Israel are one of the most contentious parts of the country due to the Israeli-Palestinian Conflict. At its bare bones, Israelis and Palestinians have an ongoing argument regarding the borders and control of their two desired nations. Extremists on both sides have resorted to physical acts of violence in the fight to control the land, resulting in tens of thousands of fatalities since 1948.

Israel is defending their Jewish nation, and feels they are owed the land because of its importance in their Jewish history and ancestry and the fact that it was prescribed for this purpose by Britain.

The Palestinians defending the land feel they are owed it because they had control of the land before British colonial involvement handed it over to Israel.

I am not a qualified party to speak on this topic (so much so that my summary probably had issues in itself), so I will share some helpful resources with you that assisted my personal understanding of the topic.

This video from Vox was the most digestible resource for understanding the history of the conflict and what brought it about.

This video from Geography Now, especially from 13:02 – 16:54, details great arguments that support both sides of the conflict so that you can hear where each party is coming from.

Once you understand the basics from the Vox video, this video from Crash Course provides about 2x as much detail (it was only more digestible to me once I understood the conflict on a basic level).

Religion in the Country

Israel is the world’s only Jewish-run state in the world and over half of the world’s entire Jewish population lives there! 73.6% of the country identifies as Jewish, and the remainder of the population identifies mostly as Arabs.

Not all Israelis are Jewish, and the terms “Israeli” and “Palestinian” are more ethnic titles rather than religious. These groups can be made up of people of many religions.

Economy

Currency in Israel. — Currency in Israel

Israel is one of the only countries in the Middle East without abundant access to oil, leaving them to differentiate their economy from other countries located in the same region.

The land in the country is not conducive to agriculture or industrial jobs, so the majority of the economy in the country is fueled by entrepreneurship and tech jobs. Tel Aviv is one of the largest tech hubs in the world, falling shortly below Silicon Valley.

Life in Israel

Young Israelians holding their country flags.

Life in Israel is, of course, impacted by the Israeli-Palestinian conflict in ways. However, everyday life in the country tends to remain fairly civil and calm as long as the conflict is not discussed.

There are about 9 million people living in Israel and 4.9 million people living in the West Bank area.

33% of the population of Israel was born abroad. This is because Israel boasts a unique immigration policy called the Law of Return, or Aliyah, which states that any Jewish person has the right to come to the country as an immigrant. Many nonprofits even sponsor birthright trips in which Jewish young adults can visit Israel for 10 days to learn more about their heritage and history.

Israel has one of the highest standards of living in the Middle East and also a life expectancy of 82.70 years, the 10th highest in the world.

Israeli Food

Cast iron pan of Shakshuk. — Shakshuka served in a cast iron skillet.

Israel is home to the 3rd largest number of vegans per capita with around 5% of the total population being completely vegan. This goes hand in hand with the kosher laws that many people in Israel follow in which pork is restricted and meat and dairy have to be eaten separately.

Israel is known for being a popular food destination and features some the world’s most beloved foods. Notable foods to order in Israel include

Falafel (first invented in Egypt but now very popular in Israel)
Shakshuka
Hummus
Shawarma
Sabich
Tahini
Baba Ganoush
And many more

Authentic Italian Sausage and Peppers Recipe

Italian Sausage and Peppers is a savory, filling meal that can be on the table in 30 minutes or less. If you are looking for a quick meal that is sure to satisfy, give this one a try!

Skillet of authentic italian sausage and peppers.

“Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

Italian Sausage and Peppers is a family favorite! Every summer Sunday, my Italian grandmother would make Sausage and Peppers for a quick meal at the family cottage. Though this recipe isn’t exactly the same as hers (she cooked the peppers and tomato sauce separately from the grilled sausage), it is very similar! When a recipe is shared by a grandma, you know it has to be good.

There is something for everyone to love in this recipe including delicious, flavorful sausage and crisp peppers and onions. When combined with the tomato sauce, the combo goes perfectly on top of pasta or inside a warm hoagie. It is quintessential comfort food that must be shared!

Sausage and Peppers is a popular street food in notoriously Italian sectors of large cities. The best part about this meal is how easy it is to make. With one pot/pan and a knife, you can have dinner on the table in 30 minutes or less, which makes it a great recipe for a busy weeknight meal.

It’s also incredibly easy to double or triple this simple recipe and feed the whole family or an entire crowd. If you are looking for an easy way to enjoy some Italian cuisine, look no further.

Recipe Origin

Sausage has been an essential part of Italian cuisine for centuries, even back to Ancient Roman times. That’s because sausage is a great way to ensure every piece of meat is used.

Italian sausage is typically made with primarily pork meat, but it may also contain beef, veal and even poultry. Fennel is the main spice used in Italian sausage but it also usually contains garlic and other herbs.

This Authentic Italian Sausage and Peppers Recipe is really Italian-American. While there is no conclusive evidence of its history, its evolution is credited to immigrants from Italy to America who settled in Boston, Chicago and New York. As they settled, they brought with them favorites from home like Italian sausage.

The ease and versatility of the dish made it a perfect food for street food vendors and the popularity spread from there.

In 1926 the immigrants who had settled in New York decided to come together to celebrate their culture and their ancestry with a block party and the annual Feast of San Gennaro was born. This week-long festival in the Little Italy neighborhood continues today, each September.

For many, the smell of this Sausage and Pepper dish takes them right back to that festival where vendors sell Italian sausage and peppers in warm sub rolls on the street.

Why Make This Recipe?

Easy: This is a fantastic one-pan meal to quickly feed a family.
Delicious: This classic dish satisfies nearly all the senses. It smells amazing, looks colorful, cooks with an irresistible sizzle, and packs so much flavor into every bite.
Traditional: This is my Grandma’s recipe and always reminds me of home. It’s also an easy way to satisfy a craving for authentic Italian flavor.

What Do I Need to Make This Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Mild Italian Sausages: Authentic Italian sausage is best for this recipe. If you like a little spice you could use spicy Italian sausage.
Green Bell Peppers: You can also add sweet bell peppers like red bell peppers or yellow peppers, but my grandmother always kept it simple with just green pepper.
Sweet Onion: You could use a yellow onion or vidalia onion.
Tomato Sauce: The sauce in this recipe is so simple and is flavored mostly by the vegetables and sausage. No need to complicate things, but you could add a little Italian seasoning if you would like.

How to Make This Recipe

Step 1: Heat the Sausages

Mild italian sausages in a skillet browning.

In a large skillet, add 1 tbsp of olive oil over medium heat. Once warmed, add the Italian sausages into the skillet.

Heat for a couple of minutes until the skin is brown on one side. Then, flip the sausage over and heat for another 5 minutes. The sausages do not need to be cooked all the way through at this point.

Remove the hot sausages from the skillet and set aside.

Step 2: Prepare the Vegetables

Fresh cut green bell peppers and sliced onions in a skillet.

Bell peppers and onions cooking in a skillet.

Add the remaining 2 tbsp of olive oil into the skillet and warm again over medium heat.

Add the sliced bell peppers and sliced onions into the skillet.

Saute for about 10-15 minutes until the peppers and onions are mostly soft, but still have some structure.

Step 3: Combine Your Ingredients

Tomato sauce and seasonings added to the skillet with the peppers and onions.

Sliced up mild Italian sausages added to the skillet.

Add the tomato sauce into the pan along with the salt, pepper, and garlic powder. Add a lid and cook, stirring occasionally, for 10 minutes.

In the meantime, slice the sausages into ½” – 1” pieces. The sausage will still be pink in the middle.

Once the 10 minutes is up, remove the lid from the skillet and add the sliced sausage pieces into the sauce. Stir to combine.

Continue cooking, with the lid off, for about 10-15 more minutes, until the sauce has reduced a little and the sausages are cooked all the way through (they should reach an internal temperature of 160 degrees Fahrenheit).

Serve and enjoy!

To enjoy the full Italian experience, check out these Italian Dessert recipes. Not too sweet but definitely takes care of that dessert craving that if you’re like me, you get too!

Expert Tips

Authentic Italian Sausage and Peppers in a skillet.

There are so many ways to enjoy this meal. It is delicious on its own but you could also serve it over rice, cauliflower rice, quinoa, pasta, or on a toasted hoagie. It pairs perfectly with a green salad and breadsticks!
Feel free to use red and yellow peppers as well and any other fresh vegetables you like. It goes great with zucchini, mushrooms and sweet potatoes.
If your sauce turns out thinner than you would like, allow it to cook for an extra minute or two with the lid off to reduce the amount of moisture.
Be careful not to overcook your onions and peppers during the saute stage. They will finish cooking during the simmering, so saute until just tender.
Obviously this is an Italian dish so it makes the most sense to use Italian sausage. You can find authentic Italian sausage links at the grocery store or an Italian deli. You could also substitute a different kind of sausage. Chicken sausage, turkey sausage, kielbasa and even ground sausage all work. Spicy sausage, mild sausage, sweet sausages all pair well with onions and peppers.
Searing your sausage is what brings out the delicious flavor. Then allowing it to sit for a few minutes before slicing it gives it a chance to redistribute moisture and become extra juicy and delicious.
This recipe is not spicy, but if you would like to add some spice feel free to use hot Italian sausage or add some red pepper flakes to the sauce.
Some chefs like to use a little butter instead of olive oil to cook the vegetables to add a little extra flavor. Feel free to give it a try!

How to Make my Sausage and Peppers Sweeter

This Authentic Italian Sausage and Peppers Recipe is slightly acidic due to the use of tomato sauce. This is how my grandmother served it, but if you are looking for a sweeter dish, have no fear!

You can add a tablespoon or two of butter into the sauce as well as a sprinkle of sugar. This will simmer into just the right taste!

FAQs

Authentic Italian sausage and peppers served in a skillet.

Can I Save Italian Sausage and Peppers?

Yes, this easy meal is great to store in the fridge for up to five days. Reheat in the microwave. This recipe also freezes well but you may lose some texture in your peppers.

Can I Use Different Sausages?

Yes, you can use any type of sausage you would like, but for the most authentic flavor, I chose sweet Italian sausage.

What Goes With Italian Sausage and Peppers?

I love this dish because it is so versatile. You can eat it on its own with a green salad or serve it over just about any kind of pasta. If you need to make it a quick to-go meal, warm hoagie rolls are always an excellent choice (this is my personal favorite option!).

Did you like this Authentic Italian Sausage and Peppers Recipe? If so, check out these other recipes I picked out just for you:

If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

Authentic Italian Sausage and Peppers Recipe

Italian Sausage and Peppers is a savory, filling meal that can be on the table in 30 minutes or less. If you are looking for a quick meal that is sure to satisfy, give this one a try!

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Course: Main Course

Cuisine: Italian

Prep Time: 20 minutes

Cook Time: 50 minutes

Servings:

Calories: 534kcal

Author: The Foreign Fork

Equipment

▢
Skillet

Ingredients

Instructions

In a large skillet, add 1 tbsp of olive oil over medium heat. Once warmed, add the 4 Italian sausages into the skillet. Heat for about 5 minutes until the skin is brown on one side. Then, flip the sausage over and heat for another 5 minutes. The sausages do not need to be cooked all the way through at this point.
Remove the sausage from the skillet and set aside.
Add the remaining 2 tbsp of olive oil into the skillet and warm again over medium heat.
Add the 4 sliced bell peppers and 1 sliced onions into the skillet.
Saute for about 10-15 minutes until the peppers and onions are mostly soft, but still have some structure.
Add the 30 oz of tomato sauce into the pan along with the 1 tsp salt, ½ tsp pepper, and 1 tsp garlic powder. Add a lid and cook, stirring occasionally, for 10 minutes.
In the meantime, slice the sausages into ½” – 1” pieces. The sausage will still be pink in the middle.
Once the 10 minutes is up, remove the lid from the skillet and add the sausage pieces into the sauce. Stir to combine.
Continue cooking, with the lid off, for about 10-15 more minutes, until the sauce has reduced a little and the sausages are cooked all the way through (they should reach an internal temperature of 160 degrees Fahrenheit).
Serve and enjoy!

Notes

Recipe Copyright The Foreign Fork. For educational or personal use only.

Mild Italian Sausages: Authentic Italian sausage is best for this recipe. If you like a little spice you could use spicy Italian sausage.
Green Bell Peppers: You can also add sweet bell peppers like red bell peppers or yellow peppers, but my grandmother always kept it simple with just green pepper.
Sweet Onion: You could use a yellow onion or vidalia onion.
Tomato Sauce: The sauce in this recipe is so simple and is flavored mostly by the vegetables and sausage. No need to complicate things, but you could add a little Italian seasoning if you would like.
There are so many ways to enjoy this meal. It is delicious on its own but you could also serve it over rice, cauliflower rice, quinoa, pasta, or on a toasted hoagie. It pairs perfectly with a green salad and breadsticks!
Feel free to use red and yellow peppers as well and any other fresh vegetables you like. It goes great with zucchini, mushrooms and sweet potatoes.
If your sauce turns out thinner than you would like, allow it to cook for an extra minute or two with the lid off to reduce the amount of moisture.
Be careful not to overcook your onions and peppers during the saute stage. They will finish cooking during the simmering, so saute until just tender.
Obviously this is an Italian dish so it makes the most sense to use Italian sausage. You can find authentic Italian sausage links at the grocery store or an Italian deli. You could also substitute a different kind of sausage. Chicken sausage, turkey sausage, kielbasa and even ground sausage all work. Spicy sausage, mild sausage, sweet sausages all pair well with onions and peppers.
Searing your sausage is what brings out the delicious flavor. Then allowing it to sit for a few minutes before slicing it gives it a chance to redistribute moisture and become extra juicy and delicious.
This recipe is not spicy, but if you would like to add some spice feel free to use hot Italian sausage or add some red pepper flakes to the sauce.
Some chefs like to use a little butter instead of olive oil to cook the vegetables to add a little extra flavor. Feel free to give it a try!

Nutrition

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Easy Tiramisu Recipe

This tiramisu is so easy because it includes absolutely zero bake time! Instead, it is made with the traditional Italian tiramisu method of folding the whipped eggs into the mascarpone. This cream is then paired with coffee-soaked ladyfingers and sprinkled with cocoa powder for a decadent, simple, 15-minute dessert.

Italy is home to so many decadent and delish desserts. From walnut cookies to gelato, or even pecan snowball cookies. Italians are masters at creating desserts that are so delicious with simple ingredients! If you’re really curious and love to make desserts, here’s some Italian Dessert recipes I recommend testing out – I want to know what you think!

There are about a million different ways to make tiramisu. Some include coffee; some include rum. Some include cooking the eggs into a custard; some include folding the eggs into your mascarpone. You get where I’m going with this.

I learned this classic Italian dessert recipe from an Italian chef while I was studying abroad in Rome. This is the traditional way that many Authentic Tiramisu Recipes are made in Italy, mostly because in Europe it is less common to cook the eggs into a custard.

Instead, the raw (pasteurized) egg yolks are folded right into the mascarpone cheese for an extra creamy topping. Don’t worry, there’s a reason why they make tiramisu this way in Italy. And that’s because it’s the best tiramisu recipe ever!

This classic tiramisu recipe is so easy because it includes literally no baking time. All you need to do is assemble, let it rest for a few hours, and viola! A perfect, sophisticated, easy dessert. Did someone say date night?

Recipe Origins

Tiramisu, translated into English, means “pick me up.” This is a reference to the coffee and wine that are often in the Tiramisu Recipe.

There is a dispute over the true origins of tiramisu, with three different, popular stories:

Many credit the creation of tiramisu to an Italian restaurant named La Beccherie when the owner wanted a “pick me up” after the birth of her son.
The owner of Piedigrotta in Trevino credits himself for Tiramisu’s invention, saying that he wanted to showcase the best ingredients of the region: mascarpone cheese, coffee, marsala wine, etc.
The most raunchy of the theories, though, is that tiramisu was invented by the madam of a brothel. It was meant to provide that “pick me up” to the clients of the brothel before they went home to their wives. This was a “natural viagra” so that their wives wouldn’t suspect their activities from the day.

Why Make This Recipe

Delicious: Creamy, rich and decadent. This Easy Tiramisu Recipe is a must-try!
Simple: Some people are nervous to work with raw eggs and fresh mascarpone, but this recipe comes together so quickly and beautifully, there’s no need to fear!
Taste of Italy: My great-grandparents came from Italy and we have a cookbook with all their favorite traditional recipes (like this biscotti we make annually!). This recipe, like many of those in the cookbook, comes to you straight from Italy. If you want authentic, this is it!

What Do I Need To Make This Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

As I mentioned above, tiramisu can vary greatly depending on which recipe you’re making– or, more specifically, which grandma you’re getting the recipe from. I’ve included some popular substitutions at the end of this post. This tiramisu is made with:

Fresh Mascarpone Cheese: You can usually find this at an Italian market or international food market. It can also be found at Whole Foods!
Eggs: Because the eggs are not cooked in this recipe, you will want eggs that have been pasteurized in the shell. All eggs sold in American grocery stores are automatically pasteurized. You do not want to use farm fresh eggs!
Dry Marsala Wine: Many Tiramisu recipes call for Sweet Marsala Wine, but I like this recipe better with Dry Marsala!
Espresso: I order 5 shots of espresso at Starbucks, which gets me exactly ½ cup. If you want to make your espresso at home without an espresso machine, you can also buy instant espresso. It’s not great for drinking, but works well for cooking!
Ladyfingers: It is possible to buy ladyfingers at home, but for ease, I prefer to buy mine. You can buy ladyfingers at any Italian market or buy them on Amazon.
Cocoa Powder: Sweetened or unsweetened works. Pick whatever you prefer. You can also use dark chocolate cocoa powder if you like dark chocolate!

Tools

8×8 Square Baking Dish
Standing Mixer or Electric Hand Mixer

How to Make this Easy Tiramisu Recipe

Step 1: Create Your Whipped Topping

3 eggs separated with the whites in one bowl and yolks in another.

Egg yolks beaten with sugar until creamy.

Separate the yolks from the white of each egg and place in two different bowls. Set the raw egg whites aside.

Add the granulated sugar to the egg yolks and beat in an electric mixer with a whisk attachment for about 2 minutes until light and fluffy.

Add the marsala wine to the yolks and beat again to combine.

Add the mascarpone into the yolk mixture and beat until smooth, firm, and fluffy. Set aside momentarily.

Use a stand mixer or an electric hand mixer to beat the egg whites on high until stiff peaks form like whipping cream.

Slowly fold the stiff egg whites into the mascarpone mixture. Be very gentle so as not to deflate the egg whites. Set aside.

Step 2: Prepare the biscuits

Espresso coffee in a bowl next to a baking dish of lady finger cookies that were dunked in the coffee mixture.

Pour your coffee and water in a shallow bowl and mix to combine.

Very quickly dip each side of the ladyfingers in the coffee mixture to allow them to soak up some coffee flavor. For the best results I dip each side for about 1 second. Do not allow them to soak for too long or they will get soggy and fall apart.

Step 3: Assemble the Tiramisu

Mascarpone cheese filling added to the bottom of a baking dish with espresso soaked lady fingers layered over it.

Mascarpone filling added to the top of the ladyfingers.

In an 8×8 pan, place a single layer of coffee-soaked lady fingers across the bottom of the tray. Then top with half of the mascarpone cream. Repeat with another layer of coffee-soaked lady fingers and the rest of the mascarpone filling.

Use a sifter to dust a thin layer of unsweetened cocoa powder over the top of the cream layers.

Step 4: Let it Rest

Allow to sit for at least 2-3 hours in the fridge before serving. This allows time for the mascarpone mixture to set and the ladyfingers to soften.

Cut into slices and serve. Enjoy!

Expert Tips

A side view of a slice of easy tiramisu recipe.

Because this is the traditional Italian way to make easy, no-bake tiramisu, the eggs are not cooked into a custard. To ensure safety with eating raw eggs, make sure to buy eggs pasteurized in the shell. This will reduce the risk of salmonella and can be found at most grocery stores (do not use farm fresh eggs).
If you need Espresso and can’t make some at home, you can order 5 espresso shots at Starbucks or your local coffee shop for about $3.50 and this will equal exactly ½ of a cup.
If you have a stand mixer, you can leave the whites to beat on high while you are assembling the egg yolk mixture.
You can buy ladyfingers or make your own but be aware of the texture. If the lady fingers you use are soft and moist, I don’t recommend dipping them in your coffee. Instead, brush them lightly with the espresso to add that flavor.
Some chefs like to add a thin dusting of cocoa powder to the bottom of the pan before assembling. You can do this for some extra flavor

Popular Substitutions

This version of tiramisu is very traditional, but many American recipes use some substitutions. If you have concerns about any of the ingredients, here are some common substitutions:

Raw Eggs: Substitute the egg and sugar mixture for whipped cream. Whipped cream made with heavy cream may not end up as rich as the egg mixture, but it is a decent substitution. Be aware that this does add some extra fat to the recipe.
Dry Marsala Wine: You can use a coffee liqueur like kahlua, dark rum, or skip the alcohol altogether. If you want a non-alcoholic version of Tiramisu, try this Strawberry Tiramisu recipe!
Ladyfingers: Pound cake, sponge cake, panettone or Margherita cookies can be used in a pinch.
Espresso: Any strong coffee will do.
Mascarpone Cheese: If you have any trouble finding mascarpone cheese, you can substitute cream cheese. Mix it with some cream to get the right texture. Mix 8 ounces of cream cheese to ¼ cup cream.

Safety Precautions for this Recipe

Yes, this recipe has raw eggs in it. However, if you take the right safety precautions, this recipe is completely safe!

First of all, making this recipe in Europe is normally fine, even without pasteurized eggs. This risk of salmonella in Europe is almost nonexistent in comparison to America.

If you are making this recipe in America, make sure to use eggs that have been pasteurized in the shell, which can be found at any grocery stores (all eggs must be pasteurized in order to land on a grocery store shelf). This will reduce any small chance of food-bourne illness that may have existed.

PS – Don’t go looking for an egg carton to say “pasteurized”. I learned the hard way that this is not normally listed on the carton. However, if an egg carton is in a chain grocery store, it has been pasteurized per the USDA’s guidelines.

FAQs

Ladyfingers laying besides a plate of easy tiramisu and a fork laying beside it.

What is Mascarpone?

Mascarpone is a delicious, fresh cheese made from cream. If you can’t find any in your local grocery store you could try making some at home.

Can Tiramisu Be Made the Day Before?

Yes! Your tiramisu will be best if it can have some time to rest after you make it. This will give the lady fingers the time to truly soak up the coffee and soften from the cream.

If you cut into your tiramisu and the ladyfingers are still crunchy, it’s not ready. Similarly, if you cut into the tiramisu and the cream begins to slide and can’t hold its own shape, your tiramisu may need to chill for longer in the fridge.

Can Children Eat This Tiramisu?

The amount of coffee and alcohol in each serving is minimal, but it may not be appropriate for young children.

You may want to taste this yourself to see if you think it is appropriate and consider the amount of caffeine and alcohol in the mixture. The alcohol in this recipe is not cooked off, so the tiramisu does have some slight alcoholic properties.

How Long Will Tiramisu Keep in the Fridge?

Because of the raw eggs in this recipe, I’d recommend trying to enjoy your tiramisu within about 3 days. Take care to always immediately place the tiramisu in the fridge when you’re done cutting a slice.

This Easy No Bake Tiramisu Recipe will last in the freezer for about three months. Make sure to cover it well and defrost in the fridge the night before you’d like to enjoy your tiramisu.

And that’s it! Your tiramisu is safe and the BEST tiramisu I have ever had. Thank you Italy for teaching me this one!

Did you like this Easy Tiramisu Recipe? If so, you may also like these other recipes I picked out just for you:

A bite missing from a serving of easy tiramisu recipe on a serving plate.

Pork Belly Substitutes: 10 Great Options!

Pork belly is an inexpensive, fatty piece of meat from the belly of a pig that is versatile, tender and delicious. If you don’t have access to a piece of pork belly, here are a few substitutes!

Slices of pork belly on a wooden cutting board. — Pork belly slices

Pork belly has always been a fairly affordable cut of meat, but it seems like in the last ten years it has become more popular. Honestly, it’s a little surprising that it took so long to start showing up more in restaurants and in recipes in the United States.

Pork belly is tender, delicious, crispy and versatile. For hundreds of years it has been a popular ingredient in Asian and Hispanic cuisine, but in America it is probably used most often for bacon. When the cut of meat is cut thinly, cured, and smoked, it becomes bacon.

But even before it becomes bacon, the meat is delicious. Cooked low and slow it becomes fork tender with a salty flavor that is hard to resist.

If you’ve encountered pork belly in a recipe and are unsure how to proceed with the best pork belly substitutes, I hope this article helps with 10 great options for pork belly substitutions!

What is Pork Belly?

Outline of a pork showing where the different cuts are from when you buy pork.

Pork belly is just as the name says–the belly of the pig. This boneless cut of pork is the same area that loin and spare ribs come from.

If you see pork belly whole in grocery stores, it looks like a very thick, fatty cut of meat with a thin layer of skin and plenty of fat marbled throughout. This inexpensive cut of meat has been used for centuries in Asian and European recipes to add a rich flavor to a variety of dishes.

If the meat is cured and smoked it becomes bacon, whereas if it is only salted and cured, it becomes pancetta, a popular salty meat from Italy.

What Does Pork Belly Taste Like?

When you think of pork belly you may expect it to be salty with a similar flavor to bacon, but it is actually fairly mild in flavor on its own. The real flavor from pork belly comes as the fat breaks down into the meat. Of course the meat is usually cooked very slowly with flavorful ingredients like herbs, citrus and scallions, and this adds a lot of flavor as well .

The real taste of pork belly depends on how it is prepared. It can take on some of the flavor and add depth to broth, or it can be baked, braised, sauteed, or cooked until crisp and taste a lot like thick, delicious bacon.

The flavor is slightly more mild and meatier than your typical bacon because it is not yet cured in salt. The curing process of bacon adds a slightly different flavor than you will find if you cook pork belly.

How to Cook Pork Belly

There are several ways to cook pork belly but the best result seems to come from low and slow cooking with some liquid.

Many chefs like to score the layer of fat on top and fill the tears with salt or spices. The fatty skin can be seared until crispy and then the meat can be transferred to another dish to cook at a low temperature until all the fat inside the piece of meat breaks down and the meat begins to fall apart.

Pork belly cooks well in a dutch oven, oven or when braised. While most chefs recommend slow cooking for the best flavor, the meat is not tough. You could cut it up and fry it up quickly and still have an enjoyable experience. The slow roasting just gives the fat more time to add more flavor to the dish.

The high fat content in the meat means it’s not too healthy, but it does provide amazing flavor.

Where to Purchase Pork Belly

You may not have noticed pork belly at the store before, but it’s actually not too difficult to find. You can find it in most grocery store butchers departments. If your local grocery store does not have a good selection of different cuts of meat, you can also find it online.

If you are picking out a piece of pork belly, it tends to be sold in either large bricks or slices like bacon.

How to Choose Pork Belly

Slices of pork belly on a wire rack over a baking dish about to be cooked.

When shopping for pork belly, look for a good amount of fat–about 50%. You do still want some flesh too!

The fat should be a creamy white color but not yellow or gray. The flesh should be light pink toward the top and medium pink further down the cut. The skin should be firm. The meat should not smell or appear slimy.

Once you bring it home, pork belly can be stored in the fridge for three to five days or in the freezer for up to six months. Either way, make sure it is wrapped well.

What is Porkbelly Used In?

Grilled pork belly or Stegt, served on a plate with potatoes and a white sauce.

Pork belly is traditionally used in dishes that are cooked slowly with moist heat, but it has become increasingly popular in recent years. In trendy American restaurants you may see pork belly sandwiches, pork belly in soups, or even a pork belly topping on fancy macaroni and cheese.

You can eat the meat on its own, in a sandwich, on top of a salad or on top of soup. Its strong flavor and high fat content are usually reserved for appetizers or a garnish rather than a main course in the same way that bacon is not usually served as the entree.

One exception here is the popular Danish dish, Stegt Flaesk. In this dish, Pork Belly is baked until crispy and then served alongside potatoes and a parsley sauce for a simple but scrumptious main course.

As mentioned above, the most popular use for pork belly is to make bacon. The meat is cured and smoked and the salty flavor is a breakfast favorite.

In Italy it is often made into pancetta and used to top salads or pasta.

What Are The Best Substitutes For Pork Belly?

If your local grocery store doesn’t offer pork belly for sale there are several other types of meat that are good alternatives. Here are a few of the best substitutions:

Pork Bacon: Pork bacon is the most popular substitute for pork belly and the most readily available. It comes from the same cut of meat, so it makes sense that it would be a great alternative. It has the same high-fat content and a nice fat layer. If you are using pork bacon in place of pork belly, opt for the thickest slices you can to best replicate the texture.
Pork Fatback: Fatback is exactly as the name sounds. It is a thick piece of fat from the back of the pig. The trouble with this substitute is there is little to no meat in fat back. It is incredibly flavorful and often used to flavor dishes but can be tricky to prepare on its own.
Pork Shoulder: Pork shoulder cut or pork butt is usually sold in a cut that looks like a roast. It doesn’t have as much fat as pork belly, but it has nice marbling throughout and when cooked low and slow it makes excellent pulled pork sandwiches. If you are using it as a substitute for pork belly, be aware that less fat may change the way it needs to be cooked so it does not end up tough or chewy.
Duck Meat: Duck meat has a good amount of fat that makes it a good substitute for pork belly. If you can find duck meat bacon, this would work even better.
Goose Meat: Goose can be tough and gamey if not prepared correctly, but it has plenty of fat and great flavor.
Beef Bacon: Beef bacon is the same as pork bacon but from a cow instead of a pig. It is a great substitute but it does have less fat than pork bacon.
Beef Navel: Beef navel is the beef equivalent of pork belly. It is taken from the same area of the animal and is also fatty. Beef navel just contains less fat than pork belly.
Turkey Bacon: Turkey bacon isn’t actually a great substitute, but it’s one some people will go for as a healthier alternative. It has very little fat so if you are trying to reduce the amount of fat in the dish it’s a good choice. However if you are trying to replicate the taste or texture of a dish, turkey bacon will just not taste the same.
Tofu: If you are looking for vegan substitutes or vegetarian substitutes for pork meat, tofu will work. Tofu can be tricky to work with, especially because it comes in so many forms. All these options can be overwhelming! Tofu does a good job of soaking up the flavor of whatever it is cooked in. Just be sure to replace the fat and flavor in the recipe because tofu will not provide any.
Soy: Soy is another viable vegan option. It can produce a better texture than tofu and feel more like eating meat.

How to Choose a Substitute

The most important advice for choosing the best substitution for pork belly meat is to carefully consider the purpose of the pork belly in your recipe. As I said in the beginning, the high fat content of pork belly makes it more of a garnish that adds flavor to many dishes. It can be enjoyed on its own, but that may not be the purpose in the recipe you are trying to prepare.

If you are making a pork belly sandwich or were hoping to turn your pork belly into bacon, purchasing pre-sliced pork bacon makes perfect sense.

If the purpose of your substitution was to cut down on fat, then goose or even turkey bacon may be better.

In many recipes, pork belly is used to add flavor and extra fat to a dish and if this is your purpose, pork back fat may be the best choice.

Perhaps you just want to avoid eating pork and would prefer a different animal. In this case beef or the vegan options mentioned are good substitutes.

Pinterest image of sliced pork belly on a wooden cutting board for 10 great substitutes for pork belly.

The Best Candlenut Substitutes

Candlenuts are a creamy, mild nut popular in Asian and Hawaiian cuisine. If you are looking for a good candlenut substitute for cooking at home, here are a few options.

Candlenuts are not hugely popular in American cuisine, but in southeast Asian markets and the South Pacific islands where they grow natively, this oily seed is popular for both cooking and medicinal purposes. In Southeast Asia, candlenuts are an essential ingredient.

If you are doing some Indonesian cooking and have come across a recipe that calls for candlenuts, it is possible to replace them!

But finding just the right replacement can be tricky; The key is understanding what candlenuts are and what their purpose is in the recipe you are making. Here are a few tips to help!

What are Candlenuts?

Candlenuts are also known as Buah Keras, Buah Kemiri, Kukui nut, and Indian Walnut. The nut comes from the Aleurites moluccana tree which grows natively in Indonesia, Malaysia and the Polynesian islands.

The kukui nut tree is actually the state tree of Hawaii. The beautiful flowering tree can grow very large and produces white flowers in bunches. The fruit actually grows in a hard shell with the nut inside.

Toxicity in Candlenuts

Candlenuts come from the same family as poinsettia plants, and just like poinsettia plants they have a slight toxicity to them and can be harmful if ingested. Candlenuts are not poisonous, but fresh candlenut fruit does have a laxative effect when raw and can cause problems if eaten in large quantities.

You may be wondering then why candle nuts are a popular ingredient in Southeast Asian and Hawaiian cuisine. The truth is the nuts have a high content of oil, a mild nutty flavor and can add a creamy texture and thickness to many dishes.

What do Candlenuts Taste Like?

Candlenuts have a mild, creamy flavor like an almond but with a slightly bitter aftertaste. The closest flavor is raw macadamia nuts and they are even considered macadamia cousins because of their similar taste.

Roasting candlenuts helps to reduce the slight bitterness and adds a smoky flavor that is popular for chili paste and seafood seasoning.

What are Candlenuts Used In?

Candlenuts are a popular thickening agent for curry or stew in Malaysian, Indonesian and Singaporean cuisines. Candlenuts are also often used in sauces in Asian cuisine to make them creamy and thick. They may even be used in soy sauce!

Other culinary uses for candlenut kernels include some regional chili pastes, shrimp paste and seafood seasoning in Hawaii.

What are the Non-Edible Uses for Candlenuts?

Candlenuts have a high oil content and that essential oil is extracted for many different uses. The oil from candlenuts is inflammable so it is a popular choice for lamps, torches and candles. This may be where they got their name from!

The oil is also very moisturizing for cosmetic products, and candlenuts have also been used in tattoo ink in some countries.

Some weight loss products like to use candlenuts because of its natural laxative properties, but there is no scientific evidence that it assists with weight loss. Most doctors would advise against using it for this purpose.

What Are The Best Substitutes For Candlenuts?

Macadamia Nuts: The closest substitute for candlenuts is macadamia nuts. They are similar in texture and flavor and more readily available in American grocery stores.
Brazil Nuts: Brazil nuts are also a good option when it comes to candlenut substitutes. They have the same oily texture and mild flavor.
Pine Nuts: Pine nuts are a great substitute for people with a tree nut allergy. The texture is not exactly the same as a candlenut but they are a passable substitute.
Cashews: Cashews have also been listed as a substitute for candlenuts, but they are slightly more creamy and flavorful so if they are being used you may need to adjust how much you use.
Coconut Oil and Flour: For anyone who has a serious nut allergy, sometimes a mixture of coconut oil and flour can be used as a substitute. The flour helps with the thickening properties that you are trying to replace, but the coconut oil may add a slightly coconut flavor. The texture, of course, will not be the same, but it may be a good option.

Expert Tips

If you are using candlenuts for the first time, don’t buy too many. The oil in the nuts can cause them to go rancid if they are not used within a few weeks or months.
Candlenuts should not be consumed raw as they may cause vomiting or diarrhea. Always make sure to cook your candlenuts before eating them!
Candlenuts are naturally yellowish in color. White nuts have been bleached.

How to Choose Candlenuts

As mentioned above, candlenuts should be naturally slightly yellow in color. Choose ones that are beige or tan in color. If candlenuts are brown, they are most likely rancid and you should not buy them.

How to Store Candlenuts

Candlenuts are fickle and can easily go rancid if they are not stored properly. Store the candlenuts in an airtight container or plastic bag and then keep them in the fridge for a few weeks.

If you need to store your candlenuts for longer, keep them in an airtight container in the freezer for up to a year!

Recipes That Use Candlenuts

Beef rendang served on a plate with white rice and fresh cut cucumbers.

Beef Rendang from Indonesia: Beef Rendang is a dry beef curry recipe that is very popular in Indonesia. It is made by cooking beef in coconut milk and flavoring it with candlenuts, lemongrass, chilies, tamarind, and so much more. Check out this recipe for Beef Rendang from Indonesia.
Chicken Kapitan from Malaysia: Kari Kapitan is a chicken curry dish from Malaysia made by cooking chicken in a coconut milk-based curry sauce alongside potatoes, Jasmine Rice, and flavorful spices such as candlenuts. Check out this Chicken Kapitan recipe from Cook Eat World.
Sarawak Laksa: This is a noodle soup served with chicken, cucumbers, bean sprouts, eggs, shrimp and more. In this Sarawak Laksa recipe from Sift and Simmer, candlenuts are ground into a Laksa seasoning paste to flavor the food.

Now that you know about candlenuts, go feel confident using them in your recipes! You will love the nutty flavor that they provide and the depth that they add to your delicious food.

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What To Serve with Chicken Marsala

Chicken marsala is a simple dish that tastes like restaurant quality. If you are planning to prepare it at home, here are 25 recipes to make it feel like a feast.

Chicken marsala is an incredibly popular Italian-American dish. It’s seared chicken smothered in a flavor-packed creamy sauce made with mushrooms and marsala wine.

The best part about chicken marsala is how surprisingly easy it is to make at home in just one large skillet. It’s one of those dishes that makes you feel fancy, but in reality it only takes about 30 minutes to pull it all together. Top it with fresh parsley, parmesan cheese or mozzarella cheese and it’s even better!

The ease of this classic dish makes it a great choice for feeding a crowd at a dinner party or even for a cozy night in. If you are on the hunt for the best side dishes to go with this main course, here are a few ideas.

FAQs

What is Marsala Wine?

Marsala is a dry or sweet fortified wine made in Sicily. Fortified means it has a spirit, brandy, added to it.

The brandy makes the wine a popular choice for cooking, as it adds a nutty flavor to a savory sauce.

Marsala on its own tastes sweet like brown sugar, vanilla and tamarind.

What Kind of Marsala Wine Should I Use?

Most recipes call for dry marsala wine. Sweet marsala is usually used for desserts (like Homemade Tiramisu) but I actually prefer the flavor of the sweet marsala wine in chicken marsala. Use whatever you have on hand!

How Can I Thicken the Sauce of my Chicken Marsala?

This classic Italian dish is made with floured chicken and the flour on the chicken should be enough to thicken your sauce. If you would still like it thicker, add some cornstarch.

Whisk a small amount of cornstarch into some water to create a slurry. Make sure there are no chunks before you add it into your sauce, otherwise your cornstarch will clump and leave small white spots in your sauce.

Be patient with your marsala wine sauce. It will thicken as it heats so allow it to cook for a few minutes before adding any more.

Can I Substitute Something Else For Marsala Wine?

There are several substitutes for Marsala wine. The most popular substitute is Madeira wine but you could also try dark or dry sherry, port, white wine with brandy, grape juice with brandy or even white grape juice and vinegar. Balsamic vinegar is also a good choice.

You could also just use chicken broth or chicken stock but the flavor will not be anywhere near true chicken marsala.

Can I Store Chicken Marsala?

Yes, chicken marsala keeps well in an airtight container in the fridge. If you use a recipe without cream it can even be frozen and thawed later.

Favorite Recipes

I love to use the Instant Pot to make perfect chicken marsala every time
To make this recipe even easier you can make it in your slow cooker with this recipe from Diethood.
If you are looking for something gluten free, try this recipe from The Roasted Root.

Expert Tips

You can use chicken breasts or thighs. I prefer thighs for a juicier chicken, but breasts work well.
If you decide to use chicken breasts, I recommend buying pieces that are not pre cut into thin slices. Cut a thicker breast in half and then pound it to reach ¼ inch thickness. The pounding helps to tenderize the chicken.
Many chicken marsala recipes call for adding heavy cream to the sauce. This is not the traditional way to make chicken marsala, but it does make the sauce deliciously creamy and decadent and also helps balance out the strong flavor of the wine. It does not freeze well with the added dairy.
You can add any vegetables you want into this dish. Asparagus, sauteed spinach, red onion or green beans are all a perfect match.
Save prep time by using sliced mushrooms. They are usually cut to the thickness you need for this recipe and cook up much better than whole or diced mushrooms.

What to Serve With

Serve Chicken Marsala on Top Of: linguine, fettuccine, egg noodles, mashed potatoes, couscous, tagliatelle, risotto, almond noodles, white rice, brown rice, creamy polenta, zucchini noodles,

Sides: green salad, garlic bread, roasted asparagus, sweet potatoes, green beans, caprese salad, broccoli salad, French bread, mushroom risotto, roasted broccolini

Recipes to Serve with Chicken Marsala

Green Bean Salad

Green bean salad (from Christina’s Cucina) made with this easy Italian recipe will be a hit whenever you serve it. Perfect for barbecues, picnics, as well as lunch or dinner buffets, even a side for Thanksgiving, or any other holiday meal!

Mashed Potatoes are a known classic, but making Mashed Potatoes in the Instant Pot is a new way to make this favorite side dish! The potatoes will be ready for mashing in just about 6 minutes, making this old favorite so much easier to make and enjoy!

This Instant Pot Israeli Couscous Recipe is a spectacular way to add some delicious and easy flavor to your meal. The Couscous absorbs the chicken broth flavor and becomes a delightful and low-hassle side dish!

This post will teach you How to Make Sweet Potatoes in the Instant Pot, one of the very best side dishes! These Sweet Potatoes are smooth and soft and the perfect hands-off recipe.

This delicious prosciutto salad (from foodworthfeed) is a quick and easy, recipe! This salad features arugula, cherry tomatoes, Parmesan cheese, toasted pine nuts and crispy sourdough croutons. We serve this yummy salad with our homemade fig and balsamic vinaigrette.

Roasted brussels sprouts and asparagus in a baking pan.

This simple Roasted Brussels Sprouts and Asparagus recipe (from Two Cloves Kitchen) is a healthy, delicious side dish that’s full of lightly sweet, deeply browned flavor, with crispy and tender textures. Finished with a rich drizzle of olive oil, these savory roasted veggies are a perfect pairing for just about everything!

Small white bowl of sauteed leeks and peas.

Leeks are one of my favourite veg, and this recipe for sautéed leeks and peas (from Cinnamon & Kale) is one of the nicest ways to enjoy them. Both vegetables are naturally quite sweet, and complement each other really well. And it’s a great way to sneak 2 veggies onto your plate!

This post is all about how to cook White Rice in the Instant Pot (or any other electric pressure cooker). You can use this simple trick to decrease the time it takes to make dinner or meal prep for the future. You’re going to love it!

White dinner rolls freshly baked in the baking pan.

Homemade bread is always better and these Easy Dinner Rolls From Scratch (from Served from Scratch) are so simple to make that you’ll never want to go back to store-bought again!

Wooden salad tongs in a bowl of lemon arugula salad with pine nuts.

Lemon Arugula Salad with Pine Nuts (from A Cedar Spoon) is a quick and easy salad that is peppery, sweet and satisfying. Arugula is tossed with cherry tomatoes, toasted pine nuts and parmesan cheese and finished off with a lemony, olive oil dressing.

Our roasted zucchini (from Peel from Zeal) is a great addition to any meal. Baked in the oven, this recipe is versatile and easy. For a stand-alone side dish top with dairy-free basil pesto or drizzle with a garlic butter sauce, use it in your favorite lunch bowl, or as part of a roasted veggie sandwich. Roasted zucchini slices can be served warm or at room temperature.

Broccoli with lemon and garlic in a frying pan.

A healthy and easy tenderstem broccoli side dish (from Somebody Feed Seb) is all you need to elevate your meal to another level! Gently boiled, and then pan-fried broccolini is the best quick way to cook this wonderful vegetable! A versatile recipe that goes with a range of meat, poultry and fish dishes, this is our go-to side dish when we’re looking for a flavoursome and nutritious sidekick that is ready in 10 minutes! Tenderstem Broccoli with Garlic and Lemon (and just a pinch of chilli flakes) may just become your favourite side this year!

Slice of homemade baguette in a hand with melty butter on it.

This quick and easy homemade french baguette recipe (from Simply Scrumptious) is simple to make and the hands on time is fast! It’s beautiful and delicious, crusty on the outside and soft and fluffy on the inside. Try a baguette with cheese or butter or used as sandwich bread. I love to make this and take it to potlucks, or have it as an appetizer when people are coming to dinner.

Pastina in a pasta serving bowl with wooden spoons across the edge of the bowl.

Pastina (from Longbourn Farm) is an old family classic that will become a favorite in your household too! It’s an Italian classic comfort food that makes a perfect side dish, lunch for the kiddos, or even a lighter full meal!

Mushroom Cauliflower Risotto in a serving bowl.

See how to make cauliflower mushroom risotto (from Wholesome Yum) in just 25 minutes – you’ll love this creamy keto cauliflower risotto recipe! Cauliflower rice risotto has the same flavors as regular risotto, but is much faster and easier to make.

Caprese bread (from I Heart Naptime) is a delicious shareable appetizer or snack made with toasty bread, herb and garlic butter, fresh tomatoes, and cheese and baked until melted and delicious!

Spinach berry salad in a bowl next to a the vinaigrette.

This spinach berry salad (from I Heart Naptime) is a refreshing salad made with spinach, mixed berries, almonds and a red wine poppyseed vinaigrette. Delicious, healthy and easy to make!

Cheesy Scalloped Potatoes in a baking dish being scooped up.

These cheesy scalloped potatoes (from I Heart Naptime) are a classic and staple at any holiday dinner. They are creamy, cheesy and absolutely delicious! Your guests will go crazy over this recipe!

Mushroom risotto with sliced mushrooms garnished on top in a pan.

This always rich and warming Mushroom Risotto (from Platings and Pairings) is the perfect meal for fall. Umami-packed mushrooms, creamy and tender rice, and nutty parmesan come together to form dreamy and heavenly flavors in every bite. This is the BEST mushroom risotto recipe that comes together quick + easy.

One hour focaccia bread triangle slice on a small plate.

This One Hour Focaccia Bread (from Chef Savvy) is one of our favorite recipes! Made with fresh herbs, tons of garlic and parmesan cheese! This no-knead focaccia bread recipe comes out soft and fluffy on the inside and golden and crisp on the outside. You will never buy store bought focaccia again!

This Creamy Lemon Ricotta Pasta comes together in just one pot and 25 minutes. It beautifully blends the flavors of lemon, ricotta, pistachios, basil, and pasta.

This garlicky, lemony, creamy broccoli pasta (from Hurry the Food Up) is the perfect quick & healthy pasta dish for busy weekdays that will please the whole family. Get ready to meet your new go-to easy pasta recipe!

Proper roast potatoes on top of parchment paper on a baking sheet.

Follow this method and you’ll be cooking amazing roast potatoes (from Hurry the Food Up) the first time, and every time after. They’ll be fluffy and light in the middle, crispy and crunchy on the outside. Nom nom.

A quick and simple risotto recipe (from Hurry the Food Up) is a great weeknight dinner and our creamy asparagus risotto is just the ticket! It’s ready in just 25 minutes and is full of the delicious flavors of fresh asparagus, herbs and cheese, in a creamy vegetable broth based sauce.

Pinterest collage of foods that would pair well with chicken marsala.

What Does Tamarind Taste Like

Tamarind is a pod with flavorful seeds used in a variety of recipes. The taste truly depends on when it is harvested and how it is used.

A partially open tamarind and others whole laying on a green leaf. — Fresh Tamarind with leaves

Tamarind is not an ingredient most people would recognize if they saw it in the grocery stores, but it’s a popular fruit with a unique flavor that is used in everything from candies to curry and even worcestershire sauce.

If you have come across tamarind fruit in either a syrup, paste or even a concentrated block and are curious what it tastes like, here is some information to help.

What is Tamarind?

Tamarind pods hanging from a tropical tree.

Tamarind is a tropical fruit and a legume. The fruit of the tamarind tree grows in pods. The tamarind tree is native to Thailand, tropical Africa and parts of India. Thailand and India are the biggest producers of tamarind and it is popular in Asian and Middle Eastern cuisine.

Inside tamarind pods are seeds covered in a paste-like, sticky pulp, similar to a fig or date-like texture. The whole pods can be soaked in hot water and the tamarind paste squeezed out and removed from the seeds. The juice can also be strained and enjoyed on its own.

The pulp in fresh tamarind pods may have a sour taste like fresh lime juice, but it becomes a sweet flavor as it ripens.

Tamarind tastes like a fruit, but it is actually in the legume family because it grows in a pod! This may cause people with allergies to legumes to have a bad reaction when eating it.

In stores, tamarind can be found in several different forms including a paste form, sauce, pressed block, tamarind concentrate, tamarind water or the raw pods.

What Does Tamarind Taste Like?

The flavor of tamarind is described as sour and tangy, but it can be as sweet as a banana when fully ripe.

The taste can be compared to lemon juice or a lime but with a rich, sweet undertone like brown sugar with notes of caramel. When ripe, it may taste more like an apricot or date, with a hint of lemon.

The flavor can also be greatly impacted by what it is mixed with. Tamarind is sometimes sweetened with sugar or coconut milk for sweet recipes, while the combination of vinegar brings out the sour flavor.

The range of flavor makes it a versatile ingredient for a wide variety of dishes from candy to savory entrees. It’s a perfect souring agent for Indian curries, asian cuisines and many marinades.

What Is Tamarind Used For?

Tamarind pulp is used to add flavor to marinades, sauces, drinks and desserts. It has even been used in Worcestershire and BBQ sauce. Tamarind sauce is an important ingredient in savory dishes like pad thai, curry and soups like mulligatawny.

Tamarind is also used for some medicinal purposes. Tamarind is a rich source of antioxidants and vitamin C and some studies have also shown it may be able to fight cancer.

Tamarind, like other legumes, is rich in fiber, good for heart health and may help lower cholesterol or blood pressure which prevents heart disease.

It has laxative effects and has been used to treat constipation, stomach pains and also pregnancy-related nausea. Tamarind has also been used to treat colds and fevers. Where tamarind grows natively, a paste of tamarind seeds is sometimes used as a cast.

Can You Eat Tamarind Raw?

While tamarind is a popular ingredient for many Asian and Indian recipes, it’s also safe to enjoy raw.

What Pairs Well With Tamarind?

The sweet and tangy flavor of tamarind goes well with coconut milk, ginger and coriander. It also goes well with sugar in desserts and candies.

More FAQ’s About Cooking

Can You Microwave Aluminum Foil

Aluminum foil is a fantastic tool for the kitchen, but it is not a good fit for every cooking scenario. If you are wanting to use aluminum foil in your microwave there are a few reasons you should rethink the whole thing.

Aluminum foil is a very handy tool to use in the kitchen. It can help foods to cook quicker and is so thin and affordable that it is easily thrown away and makes cleanup a breeze.

However, as useful as aluminum foil is, it’s not a good solution for every scenario. If you are wondering if it’s a good idea to put aluminum foil in your microwave the answer is probably no, but there are a few exceptions. Let’s discuss this a little more!

How Do Microwaves Work?

Door of a microwave on the wall in a kitchen next to a stove open. — Modern kitchen microwave oven

Microwave ovens use microwaves, like radio waves, to cook food. The radio waves vibrate at a set frequency and bounce off of the oven walls. The waves are absorbed by water molecules, fats and sugars and create heat.

These waves don’t have the same impact on ceramics, plastics or glass, which is why they are considered safe for the microwave oven.

Metal in a microwave oven reacts differently. It actually acts as a shield against the waves. Rather than absorbing them waves, it reflects them like a mirror. If you put a heavy metal pan into a microwave oven, the food inside the pan would never heat up because the microwave energy would not be able to reach it.

Aluminum foil, or tin foil, is essentially a very thin piece of metal, but the narrowness of it and the creases in aluminum foil make it a different story.

What Happens to Aluminum Foil in the Microwave?

Thick metal, like the walls of a microwave oven, can withstand the radiation waves that are created within a microwave oven and reflect them. But aluminum foil is thin and often bent into sharp spikes and creases.

When the electric currents of a microwave oven hit the sharp edges of an aluminum foil tray and are reflected again and again, the metal may produce too much heat, causing the aluminum foil to catch on fire or spark. The sharp, rough edges only add to the problem as it provides more surfaces for the waves to bounce off of.

If any of the waves hit something else that is flammable, this could cause an explosion within your microwave oven.

If your food comes in an aluminum foil container, your best option is to transfer it to a microwave-safe container to reheat in the microwave.

How to Safely Use Aluminum Foil in the Microwave

In my opinion, using aluminum foil in the microwave is not worth the risk, but there are some safer ways to use aluminum foil in the microwave. These tips might be helpful if you are trying to shield a portion of your food from overcooking in the microwave oven. If you attempt any of these tips, keep a careful eye on your microwave throughout the cooking time to stop it if anything sparks.

Use smooth foil or fresh aluminum foil that has not yet been creased or bent
Only cover a small portion of your food. If you cover all of your food, it will not cook.
Do not place any foil pans in the microwave. The waves will be reflected and your food will not cook.
Some aluminum foil is labeled as microwave safe or sometimes a piece of aluminum foil is included in the packaging for food that is meant to cook in the microwave (like hot pockets or microwave pizza). This should be safe to use as directed on the packaging.
Make sure your aluminum foil is not touching any of the walls of your microwave
If your microwave oven has any metal shelves or a metal turntable, do not use aluminum foil.

Other Materials That Should Not be Used in the Microwave

There are several materials that are not safe for the microwave oven. These materials will melt quickly and can even cause a fire. These include:

Metal pans, foil trays, or utensils
Metal twist ties
Takeout trays (Many have aluminum foil on the inside or may have a metal lining at the top)
Foam cups or plates
Styrofoam containers
China with metallic paint or designs
Rubber
Paper: including newspaper, brown paper bags and printed paper towels
Single-Use plastic containers (like the kind that butter, cottage cheese and margarine come in)
Plastic bags (unless marked as microwave safe)

Alternatives to Aluminum Foil

If you are heating food in the microwave it’s always a good idea to transfer it to a microwave safe container first. Glass-ceramics and heatproof glass are generally microwave safe unless otherwise specified. Most paper products are safe for the microwave.

A paper towel, plastic wrap or a plastic container over your food item may help control splatter.

Wrap Up

My advice is to not use aluminum foil in the microwave, but if you are going to try it, make sure you follow the precautions above to do so safely!

More FAQ’s About Cooking

Does Sesame Oil Go Bad?

How Long To Boil Fresh Ravioli

Can Foil Go in the Oven

Best Cheese for French Onion Soup

What Does Tamarind Taste Like

The Best Candlenut Substitutes

What To Eat With Ricotta Cheese

Ricotta is a fresh, creamy cheese that is perfect for pasta, desserts or enjoying on its own. If you are having trouble deciding what to eat with homemade ricotta, here are 30 of my favorite suggestions!

Ricotta cheese is a delicious, creamy, fresh cheese that has a subtle flavor perfect for just about any dish, savory or sweet. It’s also surprisingly easy to make at home and enjoy fresh!

The only bad news about making your own fresh ricotta cheese is once you make it (and fall in love with it), you then have to make the difficult decision of how to use it all. You could eat it alone with a spoon, topped with honey and fresh fruit, bake it into a cake or even mix it into some pancakes.

If you’ve come here looking for some inspiration and a great way to avoid (or encourage?) eating it all in one sitting, you are in the right place. Whether you are looking for great pasta dishes or preparing for a dinner party, I adore the creamy, delicious flavor of ricotta cheese and have several suggestions of how to make the most of any leftover ricotta.

FAQs

What is The Difference Between Ricotta Cheese and Cottage Cheese?

Cottage cheese is often used as a substitute for ricotta in recipes because the two cheeses are very similar. But there are some key differences between the two when it comes to the texture and flavor. While both are soft and white, cottage cheese uses more salt than ricotta cheese to create a stronger flavor.

Ricotta has a slightly sweeter, mild flavor with smaller curds that create a more grainy texture. Ricotta cheese is slightly drier than cottage cheese, though both are soft enough to eat with a spoon. Ricotta tends to have more fat and calories than cottage cheese but it is much better for baking purposes.

What Milk Should I Use to Make Ricotta?

Traditionally ricotta cheese is made with cow’s milk but you can use goat’s milk or almost any milk as a substitute. Of course the higher fat in the milk, the creamier your cheese will end up. See my suggestions below for a vegan ricotta cheese recipe.

How Long Can I Store Homemade Ricotta?

Homemade ricotta cheese can be stored in the refrigerator in an airtight container for up to five days. Ricotta is not a cheese that needs to age, and if it sits too long it will spoil. You can also freeze ricotta, but be aware that the texture may change when it is thawed and it may not work as well for some recipes.

Is Ricotta Cheese Healthy?

Ricotta cheese is considered a healthy cheese because it doesn’t contain much salt. When you make it at home it’s made with simple ingredients like milk, white vinegar or lemon juice and it’s always nice to know exactly what is going into your food.

What Can I Use to Substitute Ricotta Cheese?

If you are not a fan of ricotta cheese, there are several popular substitutions. Which you choose will depend on the recipe you are making.

Cottage cheese and cream cheese are the most popular substitutions, but in some cases, sour cream will also work. Before using any of these, you should consult your recipe, which may list suggestions.

How Do You Make Ricotta Cheese Less Runny?

If you have made your own ricotta cheese at home and it turned out too runny, try to release more liquid. Place the cheese inside a cheese cloth and place your cheese cloth inside a strainer. Apply some pressure to the cloth to release some of the liquid.

Make sure as you do this that the liquid has somewhere to go and isn’t just sitting in the bottom of your strainer. Do not set the strainer inside a bowl that traps the liquid.

What Can I Do With Leftover Whey?

If you are making ricotta at home, the excess water that escapes from your cheese is called whey. It has plenty of protein and is great to use in smoothies or as a replacement for the water in bread or pizza dough. If you managed to save some, put it to good use!

Favorite Ricotta Recipes

This Homemade Ricotta cheese is surprisingly easy to make and is one of the best ricotta cheese recipes
If you are looking for a vegan alternative, try this Vegan Ricotta Cheese recipe from The Plant Based School.
Whipped Ricotta made in a food processor makes an excellent dip. Try this whipped ricotta from Fork in the Kitchen.

Expert Tips

Homemade ricotta sitting in cheesecloth with a strainer below it.

The temperature of your ricotta cheese is very important. Use a thermometer to make sure it reaches 180 degrees Fahrenheit for the best results. Any hotter and it may burn.
The more fat in the milk you use, the creamier your cheese will be. I’ve seen recipes for ricotta that call for cream, but whole milk and even 2% will work just fine. Do not use 1% milk or skim milk as these do not have enough fat. You also do not want to use Ultra-Pasteurized milk as the texture will not turn out right.
You can control the consistency of your cheese by straining it more or less. For softer cheese, let it strain for less time. If you want drier cheese, let it strain for longer and apply some pressure. If you want to use ricotta or baking, you may need to let it dry out a little more. Softer cheese may be better for pasta or pizza.
Ricotta toast is an amazing treat to try. Just spread some creamy ricotta cheese on a piece of toast and top it with your favorite toppings. You can make it savory with herbs, pepper and a drizzle of olive oil or sweet with honey, fruit and nuts.
You can make ricotta cheese on the stove top or in an instant pot. Just monitor the heat carefully!
You can reuse cheesecloth several times. Just rinse it out with a little bit of bleach and let it air dry.

What to Eat with Ricotta:

Entrees: Manicotti, pizza, ricotta toast, Stuffed Shells, Shrimp and Ricotta Pasta Bake, lasagna, ravioli, pancakes, Lemon Ricotta Pasta, casseroles

Appetizers: Charcuterie board, drizzle your ricotta with olive oil and cracked pepper and spread it on crackers, add fruit and honey to your ricotta, baked ricotta dip, whipped ricotta dip,

Sweet dishes: Cannoli, cake, cookies, tart, Sicilian ricotta pie, ricotta mouse, cheesecake

Toppings for Ricotta Toast: chocolate chips, fresh basil, maple syrup, red onion, peanut butter, red pepper flakes, arugula

Recipe to Make Using your Ricotta

This pasta bake is perfect for using up all of the fresh summer vegetables in your garden or at the farmer’s market, including basil pesto, zucchini, and asparagus. Add some pasta, cheese, and shrimp and you have a complete and delicious meal!

This Creamy Lemon Ricotta Pasta comes together in just one pot and 25 minutes. It beautifully blends the flavors of lemon, ricotta, pistachios, basil, and pasta.

Stuffed Shells are a family favorite in our house, and it’s no secret why! Creamy ricotta, sauteed spinach, gooey mozzarella… all stuffed into pasta. Plus, it’s made in the Instant Pot! This recipe for Easy Stuffed Shells will make your next dinner so much easier.

Blackberry balsamic vinaigrette in a small glass jar with a spoonful of it falling off the spoon. — w

Spread creamy ricotta on a crostini with a drizzle of homemade blackberry balsamic vinaigrette (from Love From the Table) for a delicious and simple appetizer.

Air fryer pita chips on a platter with a small bowl of hummus and a small bowl of ricotta cheese.

Top creamy ricotta with a drizzle of honey and pistachios, and serve with homemade air fryer pita chips (from Love From the Table).

Two small dishes of berry granita with a dollop of ricotta over the top.

This berry granita (from Champagne Tastes) is made with fresh or frozen berries and lavender simple syrup, and is served with whipped ricotta. No ice cream maker needed!

Small bowl of hot honey with chicken nuggets and onion rings on the plat with it.

A drizzle of Hot Honey (from The Short Order Cook) with ricotta is simply amazing. Sweet, spicy, creamy, & savory all in one amazing bite.

Two plates of sicillian ricotta pasta with a fork tucked into each one.

Pasta with ricotta (from The Pasta Project) is one of the simplest of Italian pasta recipes. My Sicilian hubby says it was one of his favourite dishes when he was a child. In Southern Italy, ricotta with pasta is a popular go-to recipe when mothers don’t know what to cook or haven’t had time for shopping. Kids love it! I’m sure you and your family will love these Sicilian ricotta pasta recipes too!

Homemade crepes with ricotta, mushrooms, garlic and spinach.

This gluten-free savory crepes recipe (from Natasha’s Home) is a great healthy dinner idea for a Sunday evening! Mushrooms, fried with garlic and spinach, are mixed with creamy ricotta and seasoned with a good amount of salt, then wrapped into a delicious gluten-free savory crepe.

Try serving ricotta on seed bread (from Cinnamon + Kale), drizzled with honey for the perfect healthy breakfast!.

Homemade cannoli with campari flavoured ricotta filling.

There is no better way to use ricotta cheese than in a beautiful campari-flavoured cannoli filling (from Somebody Feed Seb)! Crispy and bubbly deep-fried pastry is one of the best things Sicilian cuisine can offer!

Orange cardamom whipped ricotta with pears.

These whipped ricotta bowls (from Running to the Kitchen) are infused with orange and cardamom flavor then topped with roasted pears and cranberry granola for a fall treat!

Garlicky butternut squash noodles with spinach and ricotta served over the top.

These garlicky butternut squash noodles (from Running to the Kitchen) are tossed with wilted spinach, sun-dried tomatoes, toasted pine nuts and dollops of fresh ricotta and parmesan for a wintry, one-pan, comforting vegetarian meal.

Tender spaghetti noodles coated in a flavorful basil pesto sauce and topped with a rich lemon ricotta cream (from I Heart Naptime). This spaghetti pesto is the perfect way to get a fresh taste of summer using winter ingredients during colder months!

Ricotta honey toast with strawberry slices and nuts over it.

This easy ricotta honey toast (from The Littlest Crumb) is a simple 5 minute breakfast or fancy appetizer. Crispy toast, with a spread of creamy ricotta topped with walnuts, sliced almonds, fresh strawberries and a drizzle of warm honey.

Banana bread with ricotta with a slice cut off the loaf.

This banana bread with ricotta (from The Littlest Crumb) is the most delicious banana bread you will ever have! Made with ricotta, olive oil and ripe bananas for a rich, moist breakfast bread that you’ll eat right out of the oven.

Banana ricotta muffins sitting on a cooling rack.

These banana ricotta muffins (from The Littlest Crumb) are a delicious and healthy breakfast or snack. They are made with ripe bananas, creamy ricotta and chocolate chips and then baked until the tops are golden.

Roasted cauliflower steak with red pepper sauce and dollops of ricotta cheese.

This roasted cauliflower steak with sauce made from red peppers and garlic (from Hurry The Food Up), served with roast potatoes and ricotta, is straight up the best cauliflower steak recipe on the market.

Ricotta bake on a plate with roasted tomatoes and fresh basil.

Some recipes just sing out to us. This ricotta bake (from Hurry The Food Up) is one of those recipes. It’s such a quick recipe – so quick it surprises me every time. Literally just FIVE MINUTES of throwing everything together and into the oven it goes.

Ricotta muffins stacked on top of one another with pieces of black olives laying around it.

If you’re looking for an easy on-the-go breakfast or snack idea, then this savoury ricotta muffins recipe (from Hurry The Food Up) is just what you need!

High protein ricotta pancakes with aq dollop of jam on the side.

High-protein ricotta pancakes (from Hurry The Food Up). Even just writing that sentence makes me happy. We love pancakes, and when they’re simple, tasty and packed with protein we love them even more.

Italian meatballs on a plate with a tomato sauce poured over them with fresh basil leaves and a dollop of ricotta cheese.

Serve this traditional Sicilian meatball recipe (using beef, pork, and veal) with a big dollop of ricotta on the side (from Coley Cooks)!

Soft scrambled eggs with ricotta on a plate with 2 pieces of toast.

This easy recipe for Soft Scrambled Eggs with Ricotta (from Coley Cooks) only takes 10 minutes and 3 simple ingredients to prepare. They’re rich and creamy while also being delicate and light as a cloud.

Slices of tuna ricotta frittata on a plate and a cake server pulling one away.

Great for keto breakfast or lunch – and even dinner! – this tuna frittata (from Like Hot Keto) is creamy and custardy, filled with ricotta cheese and packed full of flavor with arugula and capers.

Who doesn’t love light and airy, deep fried puffs of dough, especially when there’s chocolate, jam, cream or some sort of liqueur involved? Well, dear readers, I have another incredibly delicious doughnut recipe for you, and this one is made with ricotta, chocolate, and Grand Marnier soaked raisins! As you can see from the photos, they’re rather spectacular (from Christina’s Cucina).

Ricotta dumplings (from Christina’s Cucina) are a delicious meal for cheese lovers and vegetarians. Quick and simple enough for a weeknight meal, you’ll have these on a regular dinner rotation in no time.

Smoked salmon crostini with whipped ricotta and fresh basil.

This gluten free Smoked Salmon Crostini (from the Rustic Foodie) is an easy appetizer recipe! It’s made with lemon dill ricotta spread on toasted garlic baguette.

Fresh spring asparagus, creamy cheese, and perfectly cooked egg come together in 15 minutes to create a fantastic asparagus omelette (from Yummy Addiction). Enjoy the bite of crisp-tender asparagus while it’s in season as a fantastic, filling breakfast for one.

Healthy mango crepes on a plate filled with maple-lime filling.

Feeling bored with the usual breakfast and brunch options? Step up your morning with the classic tropical combination of mango and lime – in crepes (from Yummy Addiction). You’ll get your healthy whole grains and vitamin C, but you sure won’t be thinking about health while eating these tasty mango crepes.

Pinterest image of a collage of foods you can eat with ricotta cheese.

More FAQ’s About Cooking

Wiener Schnitzel

Wiener Schnitzel is an Austrian main dish made with veal. The meat is pounded into thin slices, breaded, and fried and is then served with lemon wedges and greens for garnishment.

When I think of food in Austria, the very first thing that comes to mind is Wiener Schnitzel. This stuff is EVERYWHERE.

In every restaurant, on every dinner menu in Austria, Wiener Schnitzel is always an option.

Maybe I was eating at places that catered to tourists? But from my experience, there wasn’t a restaurant that didn’t serve this Austrian specialty.

Wiener Schnitzel is a thin cut of veal that has been tenderized, coated loosely in bread crumbs, and then deep fried to create a dish that is crispy, juicy and somehow still light and delicate when served with a side of fresh slices of lemon and greens.

The veal is the most important part of this delicious dish and there are even laws in Austria and Germany that say the dish cannot be called Wiener Schnitzel if it is not made with veal.

Creating this national dish of Austria at home takes some skill, but if you have never tried cooking veal before, this is the best way!

Recipe Origins

Wiener Schnitzel is the national dish of Austria, but the origin of the dish is up for some debate.

There is historical proof of Ancient Romans tenderizing, breading and frying meat as early as the first century. The Romans may then have brought this recipe to the Germanic region during war times.

Milan, Italy has “Cotoletta alla Milanese”, a dish that is exactly the same as Wiener Schnitzel but with the bone left in the meat. It was popular long before Wiener Schnitzel came to Austria and remains a signature dish of Milan today.

A popular story goes that in 1857 a general in the Austrian army, Joseph Radetzky, was reporting to the Austrian emperor on Italian territories and mentioned a delicious steak he had tried.

The emperor was curious and asked for the recipe. From there, it spread like wildfire.

By the middle ages, Schnitzel had become incredibly popular in Germanic areas and what is currently Austria.

Austrian law is so protective of the recipe, it says that only veal can be called a Schnitzel.

Why Make this Recipe

Very Simple: What could be easier than breading some meat and frying it up? Making this simple recipe is easy and delicious!
Tender and Delicious: Veal is naturally tender but by pounding it thin, it is made to melt in your mouth.
“Travel” to Austria: If you want to close my eyes and imagine you’re in Austria, eating Wiener Schnitzel is the way to do that. I ate my fair share of this dish while in Austria, and it is, for good reason, the quintessential food for experiencing Austrian culture.

What Do I Need to Make This Recipe

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Veal Cutlets: You can find veal meat cutlets at your local butcher. These should be boneless and very thin. You can also use scallopini if you want a really thin piece of meat!
Breadcrumbs: Traditionally, this dish is mainly made with plain breadcrumbs but if you want to add some flavor, you can add Italian breadcrumbs.
Oil: Use whatever oil you like to use for frying. I try to stick with sunflower oil, peanut oil or vegetable oil. Use oils with a high smoking point (olive oil is not a good option).

Tools

Three Large Shallow Bowls
Large Deep Skillet

How to Make this Recipe

Step 1: Prepare the Meat

Use a meat tenderizer or meat mallet to pound the meat to ¼ of an inch. This is very important, as it will keep your meat from tensing up as it gets hot.

Step 2: Coat the Meat

Combine the milk and the eggs and whisk together in a large, wide bowl.

Put enough oil in the pan to come about halfway up the meat cutlet. Heat the oil until it reaches 350 degrees.

Dip each of the cutlets into the flour. Then dip them into the egg and then the third wide shallow bowl of breadcrumbs to coat.

Step 3: Fry the Meat

Put each breaded veal cutlet in the pan (I fried them one at a time). Cook for about two minutes, flip, and then cook for about two minutes on the other side until golden brown. The cutlets should be a minimum of 145 degrees Fahrenheit.

Transfer slices of Wiener Schnitzel from the hot oil and place on a large plate or large baking sheet lined with a double layer of paper towels to drain oil.

Squeeze lemon slices onto the meat and enjoy!

Enhancements

There are some ways to enhance your Wiener Schnitzel. Though they are not traditional, they are a great way to add more flavor or a different taste profile to your dish!

I sometimes use Italian seasoned breadcrumbs to make this recipe.
You could also add some seasoning or a teaspoon of salt to your flour mixture
Another non-traditional, yet delicious option is to mix some parmesan cheese into the breadcrumbs before frying.

Expert Tips

Hand squeezing lemon onto wiener schnitzel

Pounding the meat helps to tenderize it. Even if your meat is cut thin, you should still pound it/
Be sure and beat your eggs until light and fluffy before using them to coat your veal.
Do not press the breadcrumbs into the meat, as this will moisten them and make your coating soggy. Once cooked, your coating should be loose on the meat.
For the best results, fry your cutlets immediately after applying the bread crumbs. Do not let them sit in the bread crumbs or it will make the crumbs soggy.
If you are making several wiener schnitzels, keep them warm in the oven on a wire rack at a very low temperature until they are ready to eat.
Serve your Wiener Schnitzel with a slice of lemon and a side of parsley to garnish your dish!

Frying Tips

Frying can be tricky, so make sure to follow these tips to get the perfect cook on your Wiener Schnitzel!

Lard is the traditional method for frying this dish, though oil could be simpler for those making this recipe in the United States.
It is important not to crowd your pan during the frying. The meat should be swimming in the oil during frying and not sticking to the pan. This helps the crust to become lighter and it actually retains less oil.
The right heat for the oil is important. If it is too hot the coating will cook too quickly and if it is too cold your bread crumbs will become soggy.
Bring the oil temperature back to 350 degrees Fahrenheit between each batch.

Recipe FAQs

Cutting board with wiener schnitzel and slices of lemon and parsley

What is Wiener Schnitzel?

Wiener Schnitzel is a piece of veal that is pounded thin, breaded, and then fried. It’s normally served with a wedge of lemon, some greens for garnishment, and, occasionally, potato salad on the side.

What is the Difference Between Schnitzel and Wiener Schnitzel?

The word “Wiener” in the name actually refers specifically to a schnitzel that originated in Vienna, the capital of Austria.

The name “Wiener Schnitzel” is trademarked and protected, meaning that only schnitzels made with veal can be called a Wiener Schnitzel. Pork schnitzel is popular in Germany and different meats like chicken breast have been used, but only veal is the right type of meat for authentic wiener schnitzel.

What to Serve as a Side with Wiener Schnitzel

Surprisingly enough (at least it was surprising to me), Wiener Schnitzel is not typically served with any sides in Austria. If there is a side, it’s normally some roasted potatoes or French fries.

However, if you are making this dish at home and want to serve it up with a delicious side, some great options would be mashed potatoes (you can even serve them up with horseradish!). This spinach salad would also be a great option.

Khachapuri

This authentic Khachapuri is a deliciously cheesy flatbread topped with a slightly runny egg that is perfect as a side or brunch.

Khachapuri is a Georgian cheese bread filled to the brim with feta, mozzarella, butter and eggs that is enjoyed fresh and hot out of the oven. If your mouth isn’t watering already, it should be!

In the country of Georgia, where this cheesy bread is the national dish, it is served to welcome guests. I cannot think of anything more inviting than gooey melted cheese over warm bread.

This boat-shaped bread is traditionally served for breakfast or lunch, but it would also make an amazing side dish to any meal.

Khachapuri is savory, melty, filling and satisfying. With a combination of ricotta, mozzarella and feta cheeses nestled into a warm boat of bread, it is truly a dish that cannot be missed.

Recipe Origins

Khachapuri is a delightful and exciting cheese bread made popular in the country Georgia. It is the national dish of the country, but there are many different types of Khachapuri to choose from! The variation featured here, Adjaruli Khachapuri, is a cheese boat that hails from the region of Adjara on the Black Sea.

There is also Imeruli Khachapuri (a circular flat bread stuffed with cheese), Gurian Khachapuri (a crescent shaped dough filled with cheese and hard boiled eggs) and penovani (a square puff pastry filled with cheese), among others.

Khachapuri likely dates back to the Renaissance in Georgia during the 12th century. The name combines the word “khacha”, meaning “curdled cheese” in Georgian and the word “puri” which means “bread” in India and Pakistan.

It is possible that Khachapuri was brought to Georgia by the Romans as they passed through the Black Sea area, as the dish is similar to a modern day pizza without the tomatoes.

In Georgian cuisine, chianti-kweli cheese is the standard choice. This is difficult to find in the United States, so the combination of cheeses in this recipe will work just fine. This dish has become popular across Asia, Europe, and North America. It’s gooey, cheesy combination is deeply beloved by all who come across it.

Why Make This Recipe

Delicious: There truly is no better reason to make this dish other than “It tastes amazing.”
Easy to Share: This is a great side or appetizer to bring to a party. It’s made to break apart the bread and dip into the cheese (or if you need an easier method, you could also cut it into slices to serve if it has cooled slightly)
Travel to Georgia: Georgia is a beautiful country sandwiched between Turkey, Russia, Armenia and the Black Sea. If you have ever wanted to visit, this recipe is a great introduction.

What Do I Need to Make This Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Feta Cheese: The best feta cheese comes in a block. It is easily crumbled but much creamier than the pre-crumbled kind.
Mozzarella: Again, buy a block and grate it yourself for the best results.
Ricotta: High quality ricotta will taste the best. You can buy it from the cheese counter or make it yourself.

Tools

Stand Mixer
Large Bowl
Baking Sheet

How to Make This Recipe

Step 1: Prepare your dough

Kitchenaid Mixer combining dough to make the khachapuri.

Kitchenaid kneading dough with the bread hook to make khachapuri.

In a small bowl or liquid measuring cup, heat ½ cup water to 110 degrees Fahrenheit. Add the yeast into the warm water along with 1 tsp sugar. Cover and leave in a warm location for 10 minutes, and allow the yeast to bubble and rise.

In a bowl of a stand mixer combine flour, 2 tsp sugar and salt. Add the yeast mixture and the remaining 1 cup of water. Knead until it’s smooth and elastic, about 3 minutes or so. It may stick to the sides of the bowl.

Add the oil and knead in the stand mixer again for another 1-2 minutes.

Grease a glass bowl or metal mixing bowl. Put the dough in the lightly oiled bowl and cover with a dish towel or plastic wrap. Put the bowl in a dark, warm place and let the dough rise for about 2 hours or until it doubles in size. Your dough will be very sticky but this is normal.

Step 2: Prepare the Filling

While the dough is rising, use a medium bowl to combine the feta, mozzarella, and ricotta cheese. Stir to combine and set aside.

Preheat the oven to 450 degrees Fahrenheit.

Step 3: Assemble the Dish

Dough rolled out and shaped to make khachapuri with cheese sprinkled in the middle.

Once the dough has risen, cut it into quarters. Working with each quarter individually, use a rolling pin to roll the dough out into a 10” circle on a lightly floured surface.

Roll one edge in toward the center about ⅓ of the way. Then roll the other side in until the corners meet and a boat shape is formed. Twist the corners together and pinch to hold them in place. Line a baking sheet with parchment paper and put the dough on the paper. You could also use an ungreased pizza stone.

Divide the cheese mixture in quarters. Add ¼ of the cheese in each boat.

Step 4: Bake and Add Eggs

Put the tray in the oven and bake for about 25 minutes until the dough starts to brown.

Once the dough is just starting to brown, remove the sheet from the oven. Use a spoon to make a small pocket in the center of the cheese filling on each khachapuri.

Crack one egg into each pocket. Bake until the egg whites set (an additional 3-4 minutes). The egg will continue to cook after the adjaruli khachapuri is removed from the oven.

When you remove the khachapuri from the oven, place a square pat of butter (maybe 1 tsp each) around the cheese mixture. You can do this again before serving if desired.

To serve, use a fork to break the end off of your bread, and use this to break the egg yolk. Mix the yolk into your hot, melty cheese. This will make a delicious egg-cheese sauce in the center of your boat. Then continue to use the bread to scoop the cheese up. Eat and enjoy!

Expert tips

Using bread flour will make your dough even sturdier and easier to work with. If you have any trouble with this dough recipe, try switching up your flour.
The most authentic way to enjoy khachapuri is to break off small pieces of the crust and dip them in the center to soak up the creamy cheese and egg. If you try to break your khachapuri too soon after it comes out of the oven, your cheese and egg will ooze out of the center and cover your plate.
You can make your Khachapuri any size you’d like. It can be made small enough for a personal breakfast or large enough to feed a crowd if you are not shy about sharing.
Though it’s not very authentic, you can use any store-bought pizza dough for this recipe. Allow your dough to come to room temperature before you try to work with it.
Traditionally khachapuri is made with imeruli and sulguni cheese, but the closest American alternatives are feta and mozzarella. If you happen to have access to a specialty cheese store, see if you can make this recipe truly authentic! If you are not worried about it being truly authentic, feel free to try out different kinds of cheese.
Your eggs will continue to cook slightly after you pull the dish out of the oven so the easy way to ensure the perfect egg consistency is to slightly undercook it.

FAQs

Can I Make Khachapuri Ahead of Time?

Yes! You can mix up your dough and your cheese mixture and place it in the refrigerator overnight. The dough will rise in the refrigerator. When you are ready to cook, form your boats, fill them up and bake.

Once it is baked, Khachapuri can be saved, but you’ll miss out on that perfect runny egg when you try to reheat. It’s best to enjoy it while it is hot and fresh out of the oven!

What is Khachapuri Served With?

Khachapuri is usually served for breakfast or lunch. It is usually just served with the egg and butter but you could also add some fruit to your plate, potatoes or sausage. If trying it for lunch you could add a Green Goddess Salad.

Did you enjoy this Khachapuri Recipe? If so, check out these other recipes I picked out just for you:

What To Serve with Croque Monsieur

Croque Monsieur is a delicious French sandwich option for breakfast or brunch. If you are planning to serve it at your next gathering, here are 21 side dishes to go with it.

A croque monsieur sandwich on a plate with a glass of orange juice.

Croque Monsieur is a popular toasted sandwich that can be found on just about any menu in French cafes. It is perfectly melty, toasty, and savory.

The base of this classic French sandwich is a ham and cheese sandwich made with simple ingredients. Fresh, high-quality white bread slices, dijon mustard and plenty of creamy gruyere cheese on top of the ham.

What really takes these grilled cheese sandwiches over the top is the addition of bechamel sauce or mornay sauce and even more cheese on top. The entire sandwich is toasted until melting, bubbly and golden brown. It’s sure to be love at first bite!

A croque monsieur sandwich is a decadent meal to enjoy for breakfast, brunch or lunch, but is at the same time a very easy recipe to put together. It is also highly customizable and goes great with a wide variety of sides. If you are considering making some for your next brunch, read on to find a list of my favorite dishes to serve alongside croque monsieur.

FAQs

Croque Monsieur vs Croque Madame

Croque Monsieur and Croque Madame sandwiches are very similar French foods. Both are beautiful toasty sandwiches filled with hot ham and cheese and covered in a simple white sauce. The only difference is the addition of an egg on top of a croque madame sandwich. This is thought to look like a hat on top of the sandwich, like a lady would wear.

It’s easy to make your croque monsieur into a croque madame by adding the egg.

How Do You Eat a Croque Monsieur?

Part of the beauty of croque monsieur is it is so messy and full of melted cheese that it can’t be picked up and eaten like a normal sandwich. Instead it is eaten with a knife and fork. Cut it into pieces to enjoy each bite!

What is the Best Bread For Croque Monsieur?

Of course good bread can make or break a sandwich, but you don’t need any fancy type of bread for croque monsieur. Any high quality white sandwich bread, sliced into thick slices will do.

Be sure that your slice of bread is thick enough to handle the bechamel sauce on this hefty sandwich. Thin slices of soft bread may become soggy too quickly. You should also take great care to toast the bread carefully. This is a hot sandwich but you do not want it to burn!

Can I Customize My Croque Monsieur?

Croque monsieur is traditionally very simple but you can add anything you like to it. I suggest trying:

Bleu cheese
Fresh tomatoes
Salsa
Bolognese
Arugula
Salami
Chicken
Spinach
Sausage
Pineapple
Roasted red pepper
Gouda
Salmon
Or anything else that you prefer

You can be as creative as you want! It’s your meal, try any toppings you enjoy!

My Favorite Recipes

A croque monsieur sandwich on a plate with orange juice next to it.

My recipe for Croque Monsieur is simple and traditional, but excellent for customizing.
If you want to feed a crowd, try making this Croque Monsieur Croissant Bake from Craving California.
You can also make this dish more portable by making it into a panini like this one from Plays Well With Butter.

Expert Tips

This meal is great for using up any leftover béchamel sauce. Save it in the refrigerator and pull it out the next day to spread on each sandwich. This can also make preparing the dish even easier!
Bechamel sauce does continue to thicken once it is taken off the heat. It will melt slightly when reheated, but it is best to reheat with a small amount of warm milk and a whisk to help take care of any lumps.
If you love Croque Monsieur, you should really try Croque Madame. It is essentially the same but served with an egg on top.
When you order Croque Monsieur in France it will typically come with some leafy greens on the side with a light dressing.
Freshly grated gruyere is by far the best choice for this sandwich but you could try a slice of swiss cheese if you are having trouble finding the gruyere.

What to Serve With

Vegetables: Roasted potatoes, asparagus, broccoli, sweet potatoes

Sides: French Onion Soup, French Fries, fresh fruit, quiche, fried egg

Salads: Caesar salad, side salad, green salad, strawberry and spinach salad

Recipe to Serve with Croque Monsieur

Sweet Potato Fritters

This recipe for sweet potato fritters can be serve with Lemon Tahini Sauce or with a Cinnamon Honey Dip. Either way, making this recipe is a great way to experience the culture and flavor of Chad!

Belgian Frites are soft on the inside, impossibly crispy on the outside, and so crunchy you can hear each bite from across the room. There’s a secret to making fries this delicious!

You’ve never had a Quiche as fluffy and decadent as this French quiche recipe! This Quiche is flavored with Ham, Cheese, and Scallions for a delightful breakfast you can’t wait to share.

This new take on French Onion Soup will make the process quick and easy! This recipe is made in the Instant Pot and is topped with French Baguette and melty gruyere cheese.

This salad is actually one of my very favorite dishes on this planet. It’s made with spinach and topped with crumbled bacon and cheddar cheese. On top goes a Poppy Seed Dressing that is delightfully sweet and just a tiny bit creamy. If you’re not licking your plate (literally) by the time your salad is gone, I’ll be very surprised!

This sweet potato and beet salad with arugula and goat cheese (from A Sweet Alternative) is perfect for the holidays. It has a nice balance of sweet and savory flavors, and looks so pretty with its jewel toned bites of roasted beets and sweet potatoes. This salad is an easy, delicious way to start off a Thanksgiving, Christmas, or New Year’s Eve feast.

Sauteed asparagus almandine in a cast iron pan with a wooden spoon resting in it.

Impress dinner guests with elegant Sauteed Asparagus Amandine (from Trendgredient). This asparagus recipe is delicious and can be prepared in under 15 minutes.

This cold Healthy Pea Salad recipe (from The Rustic Foodie) is crunchy and perfect for summer! It’s made with fresh snap peas, mint, almonds, and Parmesan cheese.

This Marinated Tomato Salad recipe (from The Rustic Foodie) is quick and easy to make. Tomatoes are tossed with basil, herb dressing, and fresh mozzarella cheese!

Butternut squash, carrot ginger soup with pumpkin seeds and raisins garnished on top.

This healthy fall recipe features roasted butternut squash, sweet carrots and spicy ginger for a flavorful soup (from Love From The Table) that will make your whole house smell divine.

Looking for a side dish recipe to perk up a lackluster dinner? Add a spark to your meal with this fresh and healthy spinach blueberry salad (from Amy Casey Cooks). The salad contains a rainbow of colors. It is loaded with a variety of fresh vegetables and fruits tossed with a sweet and tangy yogurt dressing.

Carrot and apple soup with sunflower seeds garnished on top.

Comforting and delicious, this healthy carrot and apple soup (from Cinnamon & Kale) is perfect for a chilly day. It’s packed with nutritious ingredients, and is great as a light lunch, or a starter.

Kale salad with cranberries in a salad serving bowl.

A delicious kale and cranberry salad recipe (from Peel with Zeal) that is a total crowd-pleaser. Make it for meal prep when you want a healthy lunch, top it with grilled chicken for a quick weeknight dinner, or let it grace your holiday table. It is a great make-ahead option for the Fall holidays.

Make delicious Air Fryer Baby Carrots (from Always Use Butter) in under 20 minutes from start to finish, for a delicious side dish the whole family will love. Coated in butter & honey this is an air fryer * version of the classic French Carrots Vichy. Try them yourself – and experience the perfect combo of salt, sweet, & silky butter.

Tomato basil soup with a basil sprig on top.

Have you ever just had that perfect bite of tomato basil soup (from Simply Scrumptious)? This recipe is absolute perfection. This tomato basil soup first and foremost has the best flavor. For this soup, flavor was my number one priority.

Air Fryer Frozen Onion Rings in a parchment paper lined bowl with dipping sauce in a small bowl.

These air fryer frozen onion rings (from The Littlest Crumb make a quick and easy side dish or appetizer that is ready in under 10 minutes. Crispy and golden onion rings that taste like they were deep fried without the calories.

Cottage fries on a plate with two sides of sauce in small bowls.

These crispy oven-roasted cottage fries (from Nibble and Dine) are the perfect shape for dipping! They make a great side dish for chicken, meatloaf, burgers, and sandwiches. You can make these delicious potatoes with only a few basic ingredients and 10 minutes active prep time.

Apple cranberry spinach salad (from I Heart Naptime) filled with greens, crisp apples, dried cranberries, walnuts, feta cheese and a delicious honey dijon dressing. An easy salad recipe that’s full of flavor!

Homemade dill pickles in mason jars with fresh cucumbers laying next to them.

Making homemade dill pickles (from Simple Gray Tshirt) is super simple! With a just few easy to grow (or buy) ingredients and a little bit of time, you can have homemade pickles ready to enjoy all year long.

This is my go to recipe for the BEST Garlic Green Beans (from Chef Savvy)! Ready in minutes and loaded with tons of garlic flavor! These sautéed green beans come out perfectly tender and crisp. Perfect any time: weeknight or holidays!

Watermelon beet salad in a bowl with a serving spoon laying next to it.

This delicious and refreshing Watermelon Beet Salad (from Balance with Jess) is an absolute show-stopper! It’s a wonderful mix of sweet and savory with juicy watermelon, ruby beets, crunchy walnuts, and Manchego cheese. And the homemade Creamy Lemon Dressing is the perfect addition to tie it all together.

Pinterest image collage of foods for what to serve with croque monsieur.

What To Serve with Falafel Pitas

Falafel Pitas are easy to make and flavorful enough to please any crowd. If you’re looking for the best sides to add to the dish, here are 16 of my favorite suggestions.

Bowl of falafel pitas with chopped cherry tomatoes and parsley garnishes.

Falafel Pitas are delicious fried patties of ground chickpeas (or garbanzo beans), flavored with fresh parsley and cilantro, garlic and spices. These scrumptious patties are stuffed into a soft, warm pita to make a falafel pita sandwich and topped with plenty of fresh veggies and a heaping helping of your favorite creamy tahini, tzatziki or hummus. It’s the perfect on-the-go meal and a popular street food option.

Falafel pitas are also possibly the best fast food ever. They are delicious, flavorful, customizable and much healthier than a burger and fries.

But falafel pitas don’t have to just be enjoyed as a street food. They are satisfying on their own, but if you’re making them at home and want to add to your meal, there are plenty of delicious sides that pair well with this delicious recipe.

FAQs

How Can I Reduce the Oil in my Falafel?

Falafel can be cooked in several different ways. The most authentic and popular is to deep fry your falafel patties in hot oil. This creates a perfectly fluffy texture on the inside and leaves the falafel deliciously crispy on the outside.

Unfortunately, deep frying requires a lot of oil and grease that many people try to avoid. There are several alternative ways to reduce the amount of oil you use, but it’s important to note that less oil may make your falafel less crispy.

Pan Fry

You can cook falafel in just a few tablespoons of oil in a pan. This will require turning the falafel often to cook the interior and it may be difficult to get it consistently crispy all the way around.

Air Fry

Air frying is a great way to achieve crispy falafel without a lot of oil. Lightly coat your falafel with oil and place them in your air fryer in a single layer. Cook until they are golden brown.

Bake

You can lightly spray your falafel with oil and bake it in the oven. You could even omit the oil all together if you decide to bake, but your falafel will not crisp up on the exterior.

How Should I Form my Falafel?

If you are making your falafel at home, you have the choice to form it into small balls or patties. If your plan is to make it into a falafel pita sandwich, I recommend forming them into patties.

To do this, wet your hands and roll about three tablespoons of your falafel mixture into a ball. Flatten the balls slightly before frying. Don’t make them too thin or they will fall apart easily.

Are Falafel Pitas a Quick Meal?

You can buy premade falafel patties in some specialty grocery stores. Of course, nothing beats freshly made at home! If you plan to make them at home, I recommend making your dough and waiting until you are ready to eat to fry them. If you just have to fry and assemble your pita sandwich, it makes the meal much easier to make and go.

My Favorite Falafel recipes

Middle Eastern falafel balls in a bowl with a side of hummus in a small container in the center of the bowl.

This Middle Eastern Falafel Pita is a traditional recipe and oh so delicious.
If you want to try a unique falafel recipe, try these curried carrot falafels.
If you really want to put together a platter that will impress your guests, try making these rainbow falafels.

Expert Tips

If your pita pocket is falling apart as you try to stuff it, try warming it up in the microwave for about ten seconds before breaking it open.
Not sure which toppings to add to your falafel pita? Try them all! Tahini, tzatziki and hummus all work so well together. You could even add a little chili pepper for a little kick of spice. You won’t know the perfect accompaniment for your favorite falafel until you try. Be adventurous!

What to Serve With Falafel Pitas

Sauces: Homemade hummus, tahini paste, tzatziki sauce, lemon juice, Greek yogurt, lime juice

Fresh Vegetables: Red peppers, yellow bell peppers, eggplant, cucumbers, tomato, red onion, green onion

Lettuce: Butter lettuce, romaine lettuce, arugula, mixed greens, fresh herbs, grape leaves, leafy greens

Sides: French fries, lemon rice, Greek salad, Israeli salad, baba ganoush, dill pickles, pita chips, sweet potato fries, roast potatoes, olive salad

Recipe to Serve with Falafel Pitas

Easy Tzatziki Sauce

Whether you’re serving it on gyros, eating it with pita, or enjoying it with veggies, you’ll love this Greek dip! Made with greek yogurt, cucumbers, and garlic, Greek Tzatziki Sauce is light, fresh, and versatile.

Dolma is an Azerbaijani dish made by stuffing grape leaves with lamb meat, rice, onion, and herbs like mint, dill, and cilantro! They are perfect served alone or with a delicious and authentic garlic yogurt dipping sauce. These dolma are almost guaranteed to be a family favorite!

Belgian Frites are soft on the inside, impossibly crispy on the outside, and so crunchy you can hear each bite from across the room. There’s a secret to making fries this delicious!

Baba Ganoush is a dish made by pureeing eggplant with herbs and spices to create a unique dip or spread. Similar to hummus, baba ganoush is delicious on sandwiches, eggs, or with vegetables.

This recipe for sweet potato fritters can be serve with Lemon Tahini Sauce or with a Cinnamon Honey Dip. Either way, making this recipe is a great way to experience the culture and flavor of Chad!

This 5-Minute appetizer is the BEST way to enjoy a quick taste of Greece! This feta cheese wrapped in phyllo dough, cooked in olive oil, and then drizzled with honey and sesame seeds will impress anyone you serve it to. Enjoy it with pita chips, tomatoes, or even by itself.

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What is in an Italian Spice Blend?

What is it Used For?

Here are a few of my favorite substitutions for Italian Seasoning:

Substitutions to Steer Clear Of

Gelato

Cannoli

Tiramisu

Panna Cotta

Zabaglione

Zeppole

Anise cookies

Italian Apple Cake

Cassata

Fun Facts

Geography

Economy

Population

Italian Food

Sources:

Fun Facts

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Israeli and Palestinian Conflict

Religion in the Country

Economy

Life in Israel

Israeli Food

Recipe Origin

Why Make This Recipe?

What Do I Need to Make This Recipe?

Ingredients

How to Make This Recipe

Step 1: Heat the Sausages

Step 2: Prepare the Vegetables

Step 3: Combine Your Ingredients

Expert Tips

How to Make my Sausage and Peppers Sweeter

FAQs

Authentic Italian Sausage and Peppers Recipe

Equipment

Ingredients

Instructions

Notes

Nutrition

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Why Make This Recipe

What Do I Need To Make This Recipe?

Ingredients

Tools

How to Make this Easy Tiramisu Recipe

Step 1: Create Your Whipped Topping

Step 2: Prepare the biscuits

Step 3: Assemble the Tiramisu

Step 4: Let it Rest

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Easy Tiramisu Recipe

Equipment

Ingredients

Instructions

Notes

Nutrition

What is Pork Belly?

What Does Pork Belly Taste Like?

How to Cook Pork Belly

Where to Purchase Pork Belly

How to Choose Pork Belly

What is Porkbelly Used In?

What Are The Best Substitutes For Pork Belly?

How to Choose a Substitute

What are Candlenuts?

Toxicity in Candlenuts

What do Candlenuts Taste Like?

What are Candlenuts Used In?

What Are The Best Substitutes For Candlenuts?

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How to Choose Candlenuts

How to Store Candlenuts