Simplest Rosti

Shredding and squeezing out potatoes, just like when making latkes, helps create a supremely crisp rosti that serves as a base for eggs and dressed greens. An oven finish means there’s no flipping required, keeping this dish nice and simple.

Ingredients

4 SERVINGS

2 large or 3 medium russet potatoes (about 1½ lb.), scrubbed

1 small onion, very thinly sliced

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

Freshly ground black pepper

½ cup extra-virgin olive oil, divided

1 small garlic clove, finely grated

2 Tbsp. fresh lemon juice

1 Tbsp. mayonnaise

1 tsp. Dijon mustard

2 Tbsp. finely grated Parmesan, plus more for serving

6 large eggs

2 large handfuls arugula, romaine leaves, or Little Gem lettuce leaves

Preparation

Step 1

Preheat oven to 400°. Grate potatoes on the large holes of a box grater. Transfer to a fine-mesh sieve and add onion; squeeze to expel as much water from potatoes as possible. If you want, wrap in a kitchen towel to help soak up the excess water. Sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, season with pepper; toss to combine.

Step 2

Heat ¼ cup oil in a large ovenproof nonstick skillet over medium-high. Add potato mixture and press firmly into an even layer. Cook, shaking pan a few times (potatoes may stick at first, but just keep going; they will release), until deeply browned underneath (carefully lift with a spatula to peek), 8–10 minutes. Transfer to oven; bake until rosti is cooked through (pluck a bit off the top and taste for doneness), 18–20 minutes.

Step 3

Meanwhile, whisk garlic, lemon juice, mayonnaise, mustard, and remaining ¼ cup oil in a large bowl until smooth. Whisk in 2 Tbsp. Parmesan and season with salt and pepper. Set dressing aside.

Step 4

When rosti is cooked through, remove from oven and evenly crack eggs on top; season with salt and pepper. Bake until eggs are just set, 10–12 minutes.

Step 5

Add arugula to reserved dressing and toss to coat. Top rosti with salad.

Black Pepper Beef and Celery Stir-Fry

The secret to stir-fry success? Have all your ingredients prepped and ready to go, as this dish takes just minutes to come together in the pan. Senior food editor Andy Baraghani also recommends using a very hot pan to let the beef brown properly and cook quickly. If you’re looking for another crunchy veg besides celery, chopped bok choy or cabbage also work well in this mix.

Ingredients

4 SERVINGS

3 garlic cloves, finely grated

2 tsp. finely grated ginger

2 tsp. freshly ground black pepper

1 tsp. toasted sesame oil

2 Tbsp. vegetable oil, divided

1 lb. sirloin steak, thinly sliced crosswise

Kosher salt

5 celery stalks, sliced on a diagonal ¼" thick, plus 1 cup leaves

4 scallions, cut crosswise into 1½"–2" pieces

2 Tbsp. low-sodium soy sauce

1 Tbsp. unseasoned rice vinegar

1 Tbsp. unsalted butter, cut into pieces

Cooked rice (for serving)

Preparation

Step 1

Whisk garlic, ginger, pepper, sesame oil, and 1 Tbsp. vegetable oil in a medium bowl. Add beef, season with salt, and toss to coat.

Step 2

Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high. Wait until you see some wisps of smoke—if it’s not hot enough, the meat will steam instead of getting deeply browned—then, working in batches if needed, arrange steak in skillet in an even layer (it’s okay to crowd it a bit) and cook, pressing down on pieces to ensure good contact with the pan, until brown around the edges, about 1 minute. Turn steak over and add sliced celery and scallions. Cook, tossing often, until celery is slightly tender but still has some good crunch and scallions are lightly charred, about 2 minutes.

Step 3 Remove skillet from heat and add soy sauce, vinegar, butter, and 3 Tbsp. water. Toss, until butter is melted and sauce coats steak (still off heat). Add celery leaves and toss until slightly wilted. Season with more salt if needed.

Step 4 Divide rice among bowls and top with beef stir-fry.

VEGAN PUMPKIN COOKIES WITH CHOCOLATE CHIPS

When I think of autumn, I automatically associate it with yellow leaves, cinnamon, and, of course, pumpkin. If you’re the same as me, then you’ll definitely love these vegan pumpkin cookies!

There are a few things that say autumn like nothing else. Yellow leaves on the ground, hot tea, and rainy afternoons. But the flavor that really sets the mood for autumn is definitely pumpkin.

Pumpkin spice lattes, pumpkin pies, and pumpkin everything. It’s simply a wonderful spice to add to the cooler days. It’s cozy and comforting. It’s everything you’ve been wishing for! That’s why today I decided to embrace autumn with a wonderful recipe for vegan pumpkin cookies with chocolate chips!

It’s all you could wish for a cozy autumn afternoon. Just imagine yourself tucked nicely in your warm blanket, sipping from a cup of hot chocolate and munching on some amazing pumpkin cookies. That’s what this season is all about!

And these cookies will really make you feel that you are having the best autumn experience possible. Because they are the soft, melt-in-your-mouth kind of cookies. And they are perfectly spiced, with a delicious pumpkin flavour.

I’ve been trying every year to perfect this recipe, and this year I think I’ve finally made it. It’s the most perfect balance, and I feel like I wouldn’t change a thing! That’s why I am finally ready to share this recipe with you! 🙂

So many people feel that, when a recipe tastes incredibly good, like a luxury bakery kind of good, it should be really complicated to make. But this is not the case at all with these cookies! 🙂

All the ingredients are easy to find, and you won’t be wandering around town for some really rare and expensive ingredients. One quick run to a close store, and you’re good to go. And the cookies are also really simple to prepare.

It’s a one-pot kind of situation. Well, one bowl and one baking tray to be extremely specific. And that’s it! Are you ready?

I am positive that you will find this recipe extremely satisfying. Not only because they are so easy to make, but also because of how good they are. I shared them with some of my friends and every single one of them was amazed. These are the kind of cookies that will be the star of the party. Or the picnic. Or the lunch break. Or wherever you decide to make an appearance with these cookies by your side!

Because they are so easy to transport that you can take them with you anywhere you want to. That’s probably why they won’t last too long! And if you manage not to eat them all in one stay, don’t worry!

They store really well in the fridge for up to four days – loosely covered with some plastic wrap. You can also store them outside the fridge if you’re afraid that they may lose some of the flavors in the fridge, but they will last a little bit less. But anyway, I bet you they won’t resist being eaten that long! Because these are the kind of cookies you just can’t resist!

Okay, but are they actually that easy to prepare? The answer is yes, 10 times yes! You just combine all the ingredients in one bowl (see the recipe below for the detailed steps).

Don’t forget to preheat the oven and prepare a baking sheet. Then use one tablespoon to arrange the dough onto the baking sheet in the form of small cookies. Flatten them a bit, because they won’t spread much in the oven.

I always get impatient when I have to wait for my food to get cooked in the oven, but this is not the case with these cookies! Because they will only spend around 15-20 minutes into the oven! And this is all! As I’ve told you, it’s a really simple and fast recipe!

That being said, you may want to start already. So follow the instructions below and your vegan pumpkin cookies will be perfect. Share them with your friends or binge-eat them while watching TV, it’s completely up to you! Just let me know if you enjoyed this recipe, I am always curious about the feedback of my recipes! Now let’s start baking!

Vegan Pumpkin Cookies with Chocolate Chips

When I think of autumn, I automatically associate it with yellow leaves, cinnamon, and, of course, pumpkin. If you're the same as me, then you'll definitely love these vegan pumpkin cookies!

PREP TIME : 10 mins COOK TIME : 20 mins TOTAL TIME : 30 mins SERVINGS :16 CALORIES : 216 kcal

INGREDIENTS

• 1/2 cup coconut oil soft

• 3/4 cups coconut sugar

• 2 Tbsp molasses

• 2 Tbps almond milk

• 1/3 cup pumpkin puree

• 2 cups flour

• 1 tsp baking soda

• 1/2 tsp salt

• 2 tsp pumpkin pie spice

• 1 cup dark chocolate chips

INSTRUCTIONS

• Preheat the oven to 200 C.

• Line a large baking tray with parchment paper, set aside.

• In a large bowl, whisk the coconut oil, sugar and vanilla until smooth.

• Stir in the molasses, coconut milk and pumpkin puree until incorporated.

• In a medium bowl combine the flour, baking soda, salt, and pumpkin pie spice.

• Add the dry ingredients into the wet mixture and mix well to combine until a thick batter forms.

• Stir in the chocolate chips.

• Scoop about one tablespoon of batter for each cookie on the prepared baking tray.

• Bake until set and golden.