Tag: Vegetarian

Chocolate Cake
March 3, 2026

Chocolate Cake

The most amazing, ONE BOWL, Best Fudgy Chocolate Cake is rich and decadent, with the perfect balance of fluffy and fudgy! Prep Time:25minutes minsCook Time:50minutes minsServings:16 people Ingredients CHOCOLATE CAKE: CHOCOLATE GANACHE: Instructions  CHOCOLATE CAKE: CHOCOLATE GANACHE: Notes BAKING POWDER: This cake is meant to be super moist and …

Desserts
-
by CookDiaries
Blintzes
March 2, 2026

Blintzes

Blintzes are a refreshing crepe-like pancake that is the perfect breakfast for any occasion! The filling is made of a cream cheese and ricotta mixture that is irresistible and topped with a sweet berry sauce, this breakfast dish is the ultimate crowd-pleaser! Prep Time:5minutes minutesMaking Crepes:15minutes minutesServings:12 …

Breakfast
-
by CookDiaries
Patates Riganates
February 27, 2026

Patates Riganates

Few can resist the lure of tender, herby Greek lemon potatoes. Often cooked in the drippings of a roasting leg of lamb or whole chicken, Greek potatoes don’t require a big roast for big flavor. Here, the lemony side dish gets its punch from a bit of chicken stock, plus plenty of garlic, oregano, and olive oil.

Recipe information

  • Total Time50 minutes
  • Yield4–6 servings

Ingredients

3 lb. baking potatoes, peeled, cut into 1½” cubes

½ cup extra-virgin olive oil

4 garlic cloves, finely chopped

1½ tsp. dried oregano, crumbled

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Freshly ground black pepper

½ cup chicken stock

⅓ cup fresh lemon juice

2–3 Tbsp. chopped fresh oregano

Preparation

Step 1

Place rack in center of oven, preheat oven to 400°F.

Step 2

Place 3 lb. baking potatoes, peeled, cut into 1½” cubes, in a single layer in a 13×9″ metal baking dish or roasting pan and pour ½ cup extra-virgin olive oil over. Add 4 garlic cloves, finely chopped, 1½ tsp. dried oregano, crumbled, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and freshly ground black pepper to taste and toss well to coat with oil.

Step 3

Roast potatoes for 15 minutes. Add ½ cup chicken stock and toss to combine; bake 10 minutes more. Add ⅓ cup fresh lemon juice, toss again, and continue to bake until potatoes are fork tender, 10–15 minutes more.

Step 4

Preheat broiler on high; broil potatoes until golden brown and turning crispy, 2–3 minutes.

Step 5

Sprinkle with 2–3 Tbsp. chopped fresh oregano.

TIPS:

Tomato-Chile Potatoes: Dissolve 1 Tbsp. tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo-style pepper or crushed red pepper flakes for the black pepper.

You can use Yukon Gold or russet potatoes, and you’ll cook them in a few stages: First, with a few cloves of garlic, oil, and salt to ensure they’re well seasoned and perfectly enriched, then you’ll add a splash of chicken stock to steam them, ensuring the interior of each cut potato is nice and fluffy. Saving the lemon juice for last preserves its tartness while tempering its intensity. We like finishing the roasted potatoes under the broiler to give them some extra color and golden crispy edges before garnishing them with fresh oregano.

Serve with a big Greek salad, or use them as the base for Greek-inspired “nachos” topped with crumbled feta cheese, shredded chicken, and tzatziki.

Simple
-
by CookDiaries
Caprese Frittata
February 19, 2026

Caprese Frittata

Caprese Frittata is a fresh, flavorful dish inspired by the classic Italian salad. Fluffy eggs are combined with juicy tomatoes, melty cheese, and fragrant basil, creating a light yet satisfying meal that works just as well for breakfast and brunch as it does for an …

Simple
-
by CookDiaries
Orange Olive Oil Cake with Cardamom
February 18, 2026

Orange Olive Oil Cake with Cardamom

A simple dessert that only requires a few baking staples, oranges and cardamom. The star ingredient here is a high-quality extra virgin olive oil, which not only creates a moist texture, but also adds a rich, slightly fruity flavor to this orange olive oil cake. …

Desserts
-
by CookDiaries
Spinach Pie
February 16, 2026

Spinach Pie

This savory spinach pie is packed with spinach and baked in a flaky crust. It’s loaded with three kinds of cheeses, onion, garlic, eggs, and seasoned with tons of flavor! Enjoy it warm or cold, and any time of day.

Prep Time:30minutes minutes
Cook Time:50minutes minutes
Servings:8 people

Ingredients

  • ▢1 refrigerated pie crust, or homemade
  • ▢3 tablespoons olive oil
  • ▢⅔ cup yellow onion, minced
  • ▢3 cloves garlic, minced
  • ▢20 ounces spinach, stems removed and chopped
  • ▢¼ cup fresh parsley, chopped
  • ▢3 tablespoons dried dill
  • ▢1 cup crumbled feta cheese
  • ▢1 cup ricotta cheese
  • ▢1 cup shredded parmesan cheese
  • ▢1 teaspoon salt
  • ▢1 teaspoon pepper
  • ▢3 large eggs, beaten

Instructions

  • Preheat the oven to 350 degrees Fahrenheit then line a 9-inch pie dish with 1 refrigerated pie crust,. Place it in the refrigerator to keep the pie crust cold while you prepare the filling.
  • In a large skillet over medium-high heat, saute ⅔ cup yellow onion, in the 3 tablespoons olive oil until the onion is tender. Add 20 ounces spinach, and 3 cloves garlic, and saute until the spinach has wilted down. Remove the spinach and onion from the heat and set aside.
  • In a large bowl, whisk together ¼ cup fresh parsley, 3 tablespoons dried dill, 1 cup crumbled feta cheese, 1 cup ricotta cheese, 1 cup shredded parmesan cheese, 1 teaspoon salt, 1 teaspoon pepper, and 3 large eggs,.
  • Add the spinach mixture to the bowl and mix thoroughly.
  • Remove the pie crust and pan from the fridge and fill it with the spinach filling.
  • Bake the pie for 45-50 minutes, the top of the pie should start to turn golden brown.
  • Remove from the oven and allow it to rest for at least 5 minutes before serving.

Nutrition

Calories: 363kcalCarbohydrates: 21gProtein: 18gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 102mgSodium: 914mgPotassium: 777mgFiber: 3gSugar: 1gVitamin A: 7642IUVitamin C: 27mgCalcium: 529mgIron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Breakfast
-
by CookDiaries
Red Wine Poached Pears
February 11, 2026

Red Wine Poached Pears

Poached pears elegant, beautiful, and simple to make. You don’t need any special skills or tools — just some fruit, red wine, spices, and a cooking pot. Serve them hot, warm, or cold, either by themselves or with a little whipped cream on the side. …

Desserts
-
by CookDiaries
Roasted Broccoli
February 5, 2026

Roasted Broccoli

Garlic Parmesan Roasted Broccoli is an easy side dish that makes vegetables the star of the table. Roasted until tender with crisp edges and tossed with savory garlic and Parmesan, it’s packed with bold flavor and perfect for weeknights, meal prep, or pairing with any …

Simple
-
by CookDiaries
Pistachio Tiramisu
January 21, 2026

Pistachio Tiramisu

This dreamy pistachio tiramisu has light, creamy layers of pistachio mascarpone cream and coffee-soaked ladyfingers. A layer of crunchy chopped pistachios on top adds even more nutty flavor.

Prep – 40minutes mins
Chill Time – 6hours hrs
Serves – 9

Ingredients

  • ▢4 large eggs
  • ▢1/2 cup granulated sugar, divided
  • ▢2 cups (454 grams) mascarpone cheese
  • ▢1/3 cup (90 grams) pistachio butter
  • ▢1 teaspoon vanilla extract
  • ▢1/2 teaspoon almond extract
  • ▢1/2 cup (120ml) strong brewed coffee or espresso, cooled to room temperature
  • ▢1 to 2 tablespoons amaretto, optional
  • ▢24 (200 grams) store-bought ladyfinger cookies
  • ▢1/3 (40 grams) cup chopped toasted pistachios

Instructions 

  • Make the pistachio butter. You can do this up to a week in advance. It only requires two ingredients or you can find it at specialty markets.
  • Beat the egg whites to stiff peaks. Separate the egg whites and egg yolks into two large mixing bowls. Use a hand mixer at medium-high speed to beat the egg whites and 1/4 cup (50 grams) of the sugar until stiff peaks form, about 4 minutes. When you lift the beaters out of the mixture, the whites should form a peak with tips that stand straight up and don’t droop. Set aside.
  • Whip the egg yolks and remaining sugar. Add the remaining 1/4 cup (50 grams) sugar to the bowl with the egg yolks. Whip at medium-high speed until tripled in volume and pale yellow, about 4 minutes.
  • Add the mascarpone and pistachio butter. To the yolk mixture, add the mascarpone cheese and beat at medium-low speed until smooth, 1 to 2 minutes. Add the pistachio butter, vanilla extract, and almond extract and mix until thoroughly combined, about 1 minute.
  • Fold in the egg whites. Add the egg whites and gently fold with a rubber spatula until just combined. Be careful not to deflate the air out of the mixture.
  • Assemble the tiramisu. Add the coffee to a wide, shallow bowl. Optionally, stir in the amaretto. Working with one cookie at a time, dip half of the ladyfingers into the coffee, about 1/2 second per side, and arrange in a single layer in a 9×9-inch pan. Spread half of the mascarpone mixture over the ladyfinger cookies.
  • Layer. Dip the remaining ladyfingers in the coffee and arrange over the mascarpone cream in the pan. Spread the remaining mascarpone cream over the top.
  • Chill. Cover the pan and refrigerate for at least 6 hours, preferably overnight.
  • Serve. Top with the chopped pistachios. Slice and serve.

Notes

  • To toast the pistachios: Preheat oven to 350°F. Spread the pistachios on a rimmed baking sheet and bake for 8 to 10 minutes until fragrant and lightly golden.
  • Best coffee to use: Use 1/2 cup of strong coffee or espresso from an espresso maker, moka pot, coffee pod machine, or a strong batch from an automatic drip machine. Or use 2 tablespoons of quality instant espresso powder dissolved into 1/2 cup of hot water.
  • Storage: Cover and store in the refrigerator for 2 to 3 days.

Nutrition

Calories: 468.3kcalCarbohydrates: 32.7gProtein: 11.2gFat: 32gSaturated Fat: 16.6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4.4gTrans Fat: 0.01gCholesterol: 187.6mgSodium: 141.5mgPotassium: 131.2mgFiber: 0.8gSugar: 12.8gVitamin A: 968.8IUVitamin C: 0.03mgCalcium: 99.9mgIron: 1.6mg

Desserts
-
by CookDiaries
Sweet Raspberry Cake
January 12, 2026

Sweet Raspberry Cake

A soft, vanilla snack cake made with toasted walnuts, and topped with a delicious raspberry buttercream frosting. A smaller cake like this is nice for everyday baking! Servings: 8 servings Ingredients Cake Raspberry Buttercream Candied Walnuts Instructions For the cake

Sweet Treat
-
by CookDiaries