{"@context":"https:\/\/schema.org","@type":"Periodical","version":"1.0","generatedAt":"2026-06-21T14:48:14+00:00","magazine":{"id":"8efeded4c08cf66108f08d7042b4b74f3e8fa518a5081163f0d13219ab1580d6","slug":"common-table-fe7ed1","title":"Common Table","summary":"Community cookbook","image":"https:\/\/images.pexels.com\/photos\/18832166\/pexels-photo-18832166.jpeg","language":null,"pubkey":"c89e5eb6d9ab087e36d122a1674167053179200226cbf082bca1c492e858ffac","createdAt":"2026-05-12T18:52:02+00:00","url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1"},"categories":[{"slug":"breakfasts-21a14b","title":"Breakfasts","summary":null,"image":null,"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/breakfasts-21a14b","articleCount":5,"articles":[{"title":"Omelette Ouverte","slug":"omelette-ouverte","summary":"Eggs on a bed of onions and fresh garlic. ","content":"\n## Chef\u0027s notes\n\nStart the onions with the garlic if you prefer them beyond caramelized.  If you don\u0027t want runny yolks, cover throughout, and\/or just break them.  Freeze pre-cut onions and\/or use pre-minced garlic to trade a bit of health and flavor for convenience and reduced prep\/cook time.  A variety of vegetables will work, obviously, including hash browns. These ingredients are nice for winter. \n\n## Details\n\n- \u23f2\ufe0f Prep time: 3 min\n- \ud83c\udf73 Cook time: 3-7\n- \ud83c\udf7d\ufe0f Servings: 1\n\n## Ingredients\n\n- 2 eggs\n- 4 cloves fresh garlic\n- 1\/2 cup minced, slivered, or diced onions\n- Salt\n- Spinach, kale, or both\n- Square of real butter\n\n\n## Directions\n\n1. Smash garlic\n2. Melt w\/ butter\n3. Stir fry with onions\n4. Bring to circle in center\n5. Greens atop\n6. Eggs atop\n7. Cook ~3 min\n8. Shake non-stick \/ silicon spatula (watch for onion smoke)\n9. Serve with orange juice \ud83d\ude42\n","image":"https:\/\/i.nostr.build\/j0SdhDpbUh4nbi7F.jpg","pubkey":"61cb31a85d31f297e324e15797c24403233cbbb1c9d5b78db5b1331cdb24bb15","kind":30023,"createdAt":"2026-01-07T05:30:58+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-omelette-ouverte","zapcooking-eggs"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/breakfasts-21a14b\/d\/omelette-ouverte"},{"title":"Egg in a hole","slug":"egg-in-a-hole","summary":"Egg in a hole","content":"\n## Chef\u0027s notes\n\na little salt and pepper goes a long way\n\n## Details\n\n- \u23f2\ufe0f Prep time: 5\n- \ud83c\udf73 Cook time: 5\n- \ud83c\udf7d\ufe0f Servings: 2\n\n## Ingredients\n\n- 1 egg\n- 1 slice of bread\n- butter\n\n\n## Directions\n\n1. cut hole in center of buttered bread\n2. crack egg into hole and cook on one side\n3. flip until ready, serve and enjoy\n","image":"https:\/\/i.nostr.build\/247DntZLWIcenuSb.jpg","pubkey":"a723805cda67251191c8786f4da58f797e6977582301354ba8e91bcb0342dc9c","kind":30023,"createdAt":"2026-01-16T19:14:34+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-egg-in-a-hole","zapcooking-eggs","zapcooking-bread"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/breakfasts-21a14b\/d\/egg-in-a-hole"},{"title":"Nutrient-rich strawberry smoothie","slug":"nutrient-rich-strawberry-smoothie","summary":"A nutrient-dense symphony of vibrant strawberries, coconut and earthy tiger nuts. Designed to stabilize energy levels and harmonizes the acid-base balance. This smoothie serves as an ideal morning igniter or post-workout recovery tool, balancing natural sweetness with sustained release carbohydrates.","content":"\n## Chef\u0027s notes\n\nUnlock the potential: Soaking your almonds and chia seeds overnight isn\u0027t just about texture\u2014it\u0027s about activation. This process reduces enzyme inhibitors, making the nutrients more bioavailable and the smoothie easier on your digestion. Think of it as waking up the ingredients before they wake you up \ud83d\ude09\n\nYou need a blender for this recipe\n\n## Details\n\n- \u23f2\ufe0f Prep time: 5 min.\n- \ud83c\udf73 Cook time: 0\n- \ud83c\udf7d\ufe0f Servings: 1\n\n## Ingredients\n\n- 1 cup frozen strawberries (or fresh ones, depending season)\n- 1 tbsp unsweetened shredded coconut\n- 1 -2 Medjool date, pitted (depending their size)\n- 1 tsp chia seeds\n- 1 tbsp almond protein powder (optional, for extra lift)\n- 10 raw almonds\n- 1 pinch Bourbon vanilla bean powder\n- 1 cup filtered water\n- 2 tbsp tiger nut flakes (Chufa) (optional instead: oat flakes)\n\n\n## Directions\n\n1. If time permits, soak almonds and chia seeds overnight (see Chef\u0027s Note).\n2. Blend: Combine all ingredients in a high-speed blender.\n3. Finish: Process until completely smooth and creamy. Enjoy \ud83e\udd42\n","image":"https:\/\/i.nostr.build\/qVhnGJ61C3MUw5to.png","pubkey":"c69b71dc564fdc350acddff929f25d7202ac1470c87488608bd6d98e426ba763","kind":30023,"createdAt":"2026-02-22T10:59:32+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-nutrient-rich-strawberry-smoothie","zapcooking-smoothie","zapcooking-easy","zapcooking-healthy","zapcooking-vegan","zapcooking-raw-vegan","zapcooking-fruit","zapcooking-drinks"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/breakfasts-21a14b\/d\/nutrient-rich-strawberry-smoothie"},{"title":"Pretty Good 5 Minute Fried Eggs","slug":"pretty-good-5-minute-fried-eggs","summary":"Part of my journey to metabolic health is eating a lot of eggs. Here is my result of two plus years of tinkering with the cook. ","content":"\n## Chef\u0027s notes\n\nRecipe is a culmination of various techniques I have tried over the years and seems to be the best blend of speed and texture. My apologies for not being able to thank those contributors. \n\nMy ideal fried egg pursuit is a sunny side up runny yoke with all of the egg white completely cooked and the edges hard. \n\nMy cooktop is induction, my pan is 7\u201d carbon steel, and so timing adjustments could be necessary for your setup. \n\n## Details\n\n- \u23f2\ufe0f Prep time: 3 minutes\n- \ud83c\udf73 Cook time: 5 minutes \n- \ud83c\udf7d\ufe0f Servings: 1\n\n## Ingredients\n\n- 1 T Ghee\n- 3 Eggs\n- 2 T Cream Cheese\n- 1\/2 Avocado\n\n\n## Directions\n\n1. Preheat 7\u201d frying pan on medium to medium-high heat\n2. Crack 2 eggs into ramekins. (Skipping this step will make for inconsistent hard edges)\n3. With a hot pan, let the ghee melt and also get hot. For my induction stove that is about 2 - 3 minutes. \n4. Crack third egg directly into pan, and then immediately pour in the other eggs. \n5. Cover completely and cook for 30 seconds\n6. Uncover (keeping lid over pan) and poke holes (with fork or knife) through all the egg whites and avoid getting too close to the yolks.\n7. Return lid and cook for 1-2 minutes depending on egg size and temperature. I usually start with cold eggs and need the full time.\n8. At time, turn off the heat, but leave the lid ON, and the pan on the stove for another 2 minutes. \n9. Prepare plate with cream cheese and avocado. \n10. Plate eggs overtop cream cheese, and pierce yoke if stacking. \n11. Salt and pepper to taste\n","image":"https:\/\/image.nostr.build\/a8e4837e3a568cbadeaaee62ea000695ee9d4419892159197212faa9e09c3cc4.jpg","pubkey":"a3f362532834046ff9ae559d3d6edbbf51e6eb27ae49f8294db487b941a72817","kind":30023,"createdAt":"2026-03-01T22:32:12+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-pretty-good-5-minute-fried-eggs","zapcooking-eggs","zapcooking-keto","zapcooking-gluten-free"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/breakfasts-21a14b\/d\/pretty-good-5-minute-fried-eggs"},{"title":"Chia Super Bowl","slug":"chia-super-bowl","summary":"Start your morning with intention. This overnight soaked bowl merges the creaminess of a pudding with the freshness of a smoothie. It is a ritual of preparation that rewards you with a vibrant, energizing meal.","content":"\n## Chef\u0027s notes\n\nKitchen Essentials: Blender | Cutting Board | Knife \n\n## Details\n\n- \u23f2\ufe0f Prep time: 10 min.\n- \ud83c\udf73 Cook time: 0\n- \ud83c\udf7d\ufe0f Servings: 1\n\n## Ingredients\n\n- 10 almonds\n- 2 dried pitted plums\n-  1 date\n- 1 cup water\n- 1  handful frozen wild blueberries\n- 1 pinch of vanilla or a squeeze lemon juice (optional)\n- 4 tbsp chia seeds\n- Seasonal fruits, berries, and crunchy nuts\n\n\n## Directions\n\n1. The night before, place almonds, plums, and the date in a bowl covered with 1 cup of water. Let them rest overnight to soften and activate.\n2. In the morning, pour the contents, including the soaking-water into your blender. Toss in the frozen blueberries and any optional flavour accents. Blend until smooth\n3. Stir the chia seeds thoroughly into the blended mixture. Allow 30 minutes for the chia to absorb the liquid and create a spoonable texture.\n4. Pour into your favorite bowl. I recommend arranging the toppings in artistic layers rather than mixing them in, turning your breakfast into a visual delight.\n","image":"https:\/\/i.nostr.build\/zFIH5UL5JtZ6pXWM.png","pubkey":"c69b71dc564fdc350acddff929f25d7202ac1470c87488608bd6d98e426ba763","kind":30023,"createdAt":"2026-03-11T18:00:38+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-chia-super-bowl","zapcooking-breakfast","zapcooking-sweet","zapcooking-healthy","zapcooking-gluten-free","zapcooking-raw-vegan","zapcooking-vegan","zapcooking-fruit"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/breakfasts-21a14b\/d\/chia-super-bowl"}]},{"slug":"main-dishes-431856","title":"Main dishes","summary":null,"image":null,"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/main-dishes-431856","articleCount":15,"articles":[{"title":"Chianti-Style Slow-Braised Beef (Butcher\u2019s Recipe)","slug":"chianti-style-slow-braised-beef-(butcher\u2019s-recipe)","summary":"A timeless Tuscan classic: beef slowly braised in Chianti wine with simple aromatics until meltingly tender and deeply flavorful. This dish is all about patience, good wine, and gentle heat.","content":"\n## Chef\u0027s notes\n\nThis braised beef comes from the farmhouse kitchens of the Chianti region, where \u201chumble\u201d cuts became rich dishes thanks to long, slow cooking and local wine. The secret is don\u2019t rush it\u2014the slower it cooks, the better it gets. It\u2019s even better the next day.\nButcher\u2019s tip: use chuck roast, blade roast, or beef shank.\n\n## Details\n\n- \u23f2\ufe0f Prep time: 20\n- \ud83c\udf73 Cook time: 3 hours\n- \ud83c\udf7d\ufe0f Servings: 4\n\n## Ingredients\n\n- 1 kg beef for braising (chuck or blade roast)\n- 750 ml Chianti DOCG wine\n- 1 large onion\n- 2 carrots\n- 2 celery stalks\n- 2 garlic cloves\n- 2 tbsp tomato paste\n- 2 sprigs rosemary\n- 2 bay leaves\n- Extra virgin olive oil, to taste\n- Coarse salt, to taste\n- Black pepper, to taste\n\n\n## Directions\n\n1. Prepare the soffritto Roughly chop the onion, carrots, and celery. In a large pot, heat plenty of extra virgin olive oil and slowly soften the vegetables with the crushed garlic.\n2. Brown the beef Season the whole piece of beef with salt and pepper. Add it to the pot and brown well on all sides until nicely colored.\n3. Deglaze with Chianti Pour in the Chianti wine until the beef is almost covered. Increase the heat for 5 minutes to let the alcohol evaporate.\n4. Add aromatics Stir in the tomato paste, rosemary, and bay leaves. Cover with a lid.\n5. Slow cooking Cook over very low heat for about 3 hours, turning the meat every 30\u201340 minutes. If needed, add a little hot water.\n6. Rest and serve Turn off the heat and let rest for 15 minutes. Slice thickly and spoon the cooking juices over the meat.\n","image":"https:\/\/image.nostr.build\/c36f0039fd68f7e5e68f41447c04b444731be32d3c9c6b0e3979592d408acedb.jpg","pubkey":"1852d83e2b9d12fa561071bfe159ff5ae510af1fc9b51b85539cb6a81486f207","kind":30023,"createdAt":"2026-02-05T21:25:08+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-chianti-style-slow-braised-beef-(butcher\u2019s-recipe)","zapcooking-italian","zapcooking-tuscan","zapcooking-beef","zapcooking-slowcooked","zapcooking-traditional","zapcooking-gluten-free"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/main-dishes-431856\/d\/chianti-style-slow-braised-beef-%28butcher%E2%80%99s-recipe%29"},{"title":"Italian Oven-Roasted Pork Loin (Arista di Maiale)","slug":"italian-oven-roasted-pork-loin-(arista-di-maiale)","summary":"A classic Italian pork roast made with just a few ingredients. Juicy inside, golden outside. Perfect everyday food done right.","content":"\n## Chef\u0027s notes\n\nThis is a traditional family recipe. No tricks\u2014just good meat, herbs, and the right oven timing. Let it rest before slicing.\n\n## Details\n\n- \u23f2\ufe0f Prep time: 10 min\n- \ud83c\udf73 Cook time: 1 hour\n\n## Ingredients\n\n- 1 kg pork loin\n- 2 garlic cloves\n- 2 sprigs rosemary\n- Extra virgin olive oil\n- Salt\n- Black pepper\n- 100 ml dry white wine\n\n\n## Directions\n\n1. Prepare the pork Pat the pork loin dry. Season generously with coarse salt and black pepper. Rub with olive oil, garlic, rosemary, and sage.\n2. Sear for flavor Place the pork in a roasting pan and roast in a preheated oven at 220\u00b0C \/ 430\u00b0F for 15 minutes to develop a golden crust.\n3. Lower and roast Reduce the oven temperature to 170\u00b0C \/ 340\u00b0F. Pour the white wine into the pan and continue roasting for about 1 hour, turning the meat once.\n4. Baste and monitor Baste occasionally with the pan juices. If the pan dries out, add a small splash of hot water.\n5. Remove from the oven and let rest for 10\u201315 minutes. Slice thinly and spoon the juices over the pork before serving.\n","image":"https:\/\/image.nostr.build\/90acd96582594cfb00c5e612b674b5570d0eaec2ff3dcb3b863e5e65611011ad.jpg","pubkey":"1852d83e2b9d12fa561071bfe159ff5ae510af1fc9b51b85539cb6a81486f207","kind":30023,"createdAt":"2026-02-06T19:31:59+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-italian-oven-roasted-pork-loin-(arista-di-maiale)","zapcooking-italian","zapcooking-pork","zapcooking-roast","zapcooking-oven","zapcooking-baked"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/main-dishes-431856\/d\/italian-oven-roasted-pork-loin-%28arista-di-maiale%29"},{"title":"The Original Zap Me Chicken","slug":"the-original-zap-me-chicken","summary":"This chicken dinner is seared until golden brown and then baked in a creamy sauce, making it a flavorful dish that could inspire a confession of love at first bite.","content":"\n## Chef\u0027s notes\n\nThis dish was created to inspire people to cook and has become a viral sensation, often referred to as the original \u0027Marry Me\u0027 chicken.\n\n## Details\n\n- \u23f2\ufe0f Prep time: 10 mins\n- \ud83c\udf73 Cook time: 30 mins\n- \ud83c\udf7d\ufe0f Servings: 4\n\n## Ingredients\n\n- 3 Tbsp. extra-virgin olive oil, divided\n- 4 boneless, skinless chicken breasts\n- Kosher salt\n- Freshly ground black pepper\n- 2 garlic cloves, finely chopped\n- 1 Tbsp. fresh thyme leaves\n- 1 tsp. crushed red pepper flakes\n- 3\/4 cup low-sodium chicken broth\n- 1\/2 cup finely chopped sun-dried tomatoes\n- 1\/2 cup heavy cream\n- 1\/4 cup finely grated Parmesan\n- Torn fresh basil, for serving\n\n\n## Directions\n\n1. Arrange a rack in center of oven; preheat to 375\u00b0.\n2. In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.\n3. In same skillet over medium heat, heat remaining 2 Tbsp. oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.\n4. Transfer skillet to oven. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165\u00b0, 10 to 12 minutes.\n5. Arrange chicken on a platter. Spoon sauce over. Top with basil.\n","image":"https:\/\/i.nostr.build\/Utt94LUUWXA9YTm6.jpg","pubkey":"a723805cda67251191c8786f4da58f797e6977582301354ba8e91bcb0342dc9c","kind":30023,"createdAt":"2026-03-01T18:22:09+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-the-original-zap-me-chicken","zapcooking-chicken","zapcooking-dinner","zapcooking-comfort-food","zapcooking-skillet"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/main-dishes-431856\/d\/the-original-zap-me-chicken"},{"title":"A Classic Loco Moco","slug":"a-classic-loco-moco","summary":"A Classic Loco Moco features three layers of rice, a hamburger patty, and an egg smothered in savory gravy, making it a simple yet memorable dish from Hawaii.","content":"\n## Chef\u0027s notes\n\nFor the best flavor, use 80\/20 ground chuck beef. You can also customize the patties and add optional ingredients like mushrooms and onions for extra taste.\n\n## Details\n\n- \u23f2\ufe0f Prep time: 10 minutes\n- \ud83c\udf73 Cook time: 30 minutes\n- \ud83c\udf7d\ufe0f Servings: 4\n\n## Ingredients\n\n- 2 eggs\n- 2 tbsp unsalted butter\n- 1\/2 medium sized sweet onion (optional)\n- 3\/4 cup sliced mushrooms (optional)\n- green onions for garnishing\n- cooked rice\n- 1 1\/2 lb ground beef\n- 1 tbsp Worcestershire sauce\n- 1 1\/2 tsp seasoning salt\n- 1 tsp garlic powder\n- 1\/2 tsp black pepper\n- 1 1\/2 cup beef stock\n- 4 tsp shoyu (soy sauce)\n- 1 tsp Worcestershire sauce\n- 2 tsp ketchup\n- 5 tsp cornstarch\n\n\n## Directions\n\n1. Mix together the ground beef, Worcestershire sauce, seasoning salt, garlic powder, and black pepper in a large bowl.\n2. Form the mixture into patties, making them slightly larger than desired as they will shrink when cooked.\n3. Heat a pan over medium heat and fry each side of the patties for about 3-5 minutes or until well done.\n4. Set each finished patty on a plate lined with paper towel to catch any extra grease.\n5. For the gravy, mix together the beef stock, shoyu, Worcestershire sauce, ketchup, and cornstarch, whisking until smooth.\n6. In the same pan, melt one tablespoon of butter to caramelize the onions for about a minute, then fry the mushrooms for another minute or two.\n7. Melt the remaining butter and add the gravy mix to the pan, stirring until it thickens and simmers.\n8. In a separate pan, melt a slice of butter and cook a sunny side up egg.\n9. To assemble, scoop a generous serving of hot white rice on a plate, layer it with a hamburger patty, drizzle on the gravy, top with the egg, and garnish with green onions.\n","image":"https:\/\/image.nostr.build\/7a0cc9378815c2ffff727d350e68a737eca22a845460801ee3ad529246ec5310.jpg","pubkey":"319ad3e790634dbe86f14db9c2995b26ee3c6228be55f89c4c7fea9acc01d50a","kind":30023,"createdAt":"2026-02-27T23:50:51+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-a-classic-loco-moco","zapcooking-hawaiian","zapcooking-comfort-food","zapcooking-beef","zapcooking-rice-dish"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/main-dishes-431856\/d\/a-classic-loco-moco"},{"title":"Marinated Seared Salmon over Pearl Couscous","slug":"marinated-seared-salmon-over-pearl-couscous","summary":"This dish features marinated salmon with a blackened crust served over turmeric pearl couscous and topped with quick-pickled carrots.","content":"\n## Chef\u0027s notes\n\nI used to be obsessed with the Marinated Seared Salmon, a mainstay at a long-gone Asian fusion restaurant called Republic, in NYC\u0027s Union Square. It closed almost a decade ago, and I created this homage to it from memory. I didn\u0027t get it quite right, but this was still a delicious approximation. The original dish was served over rice, but I wanted to try it over couscous instead. I\u0027ll keep iterating on it.\n\n## Details\n\n- \u23f2\ufe0f Prep time: 20 min\n- \ud83c\udf73 Cook time: 15 min\n- \ud83c\udf7d\ufe0f Servings: 2\n\n## Ingredients\n\n- 2 (6oz) salmon fillets, skin-on\n- 3 tbsp soy sauce\n- 1 tbsp grated fresh ginger\n- 2 cloves minced garlic\n- 1 tbsp brown sugar\n- 2 tbsp ghee\n- 1 cup pearl (Israeli) couscous\n- 1 \u00bc cups vegetable or chicken broth\n- \u00bd tsp ground turmeric\n- \u00bc cup golden raisins\n- Salt to taste\n- 1 large carrot, shredded or julienned\n- \u00bc cup apple cider vinegar\n- 1 tbsp sugar\n- \u00bd tsp salt\n\n\n## Directions\n\n1. In a small bowl, whisk the apple cider vinegar, sugar, and salt until dissolved. Toss in the shredded carrots and let them sit at room temperature.\n2. In a small saucepan, bring the broth, turmeric, and a pinch of salt to a boil. Stir in the pearl couscous and golden raisins. Reduce heat to low, cover, and simmer for about 8\u201310 minutes. Fluff with a fork.\n3. Remove the salmon from the marinade and pat the skin side completely dry. Let the flesh side retain some marinade but wipe off large chunks of garlic or ginger.\n4. Heat a cast-iron skillet over medium-high heat and add the ghee. Once shimmering, place the salmon skin-side down and press down firmly for 15\u201320 seconds. Sear for 4\u20135 minutes until the skin is crispy and dark.\n5. Flip the fillets and sear the flesh side for 2 minutes. Use tongs to gently sear the sides for 30 seconds each.\n6. To serve, spoon a mound of the turmeric and raisin couscous onto a plate, place the salmon fillet on top skin-side up, and top with the pickled carrots.\n","image":"https:\/\/i.nostr.build\/4NA91rkuxGHn08P1.jpg","pubkey":"ee6ea13ab9fe5c4a68eaf9b1a34fe014a66b40117c50ee2a614f4cda959b6e74","kind":30023,"createdAt":"2026-03-03T21:34:37+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-marinated-seared-salmon-over-pearl-couscous","zapcooking-seafood","zapcooking-salmon","zapcooking-healthy","zapcooking-dinner"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/main-dishes-431856\/d\/marinated-seared-salmon-over-pearl-couscous"},{"title":"Authentic Tacos al Pastor","slug":"authentic-tacos-al-pastor","summary":"Tacos al pastor is a quintessential Mexican dish, with tender pork and pineapple marinated in a savory and aromatic chile sauce. Serve with warm corn tortillas, tomatillos salsa, and lemon or lime wedges.","content":"\n## Details\n\n- \u23f2\ufe0f Prep time: 30 mins\n- \ud83c\udf73 Cook time: 30 mins\n- \ud83c\udf7d\ufe0f Servings: 10\n\n## Ingredients\n\n- 1 tomato\n- 3 dried guajillo chile peppers, seeded\n- 2 dried ancho chile peppers, seeded\n- 1 pineapple, sliced 3\/4-inch thick\n- \u00bd cup orange juice\n- 1 onion, quartered\n- \u00bc cup white vinegar\n- 2 chipotle peppers in adobo sauce\n- 1 tablespoon salt, or to taste\n- 2 cloves garlic, crushed\n- 3 cloves\n- 1 teaspoon cumin seeds\n- 1 teaspoon dried oregano\n- 2 pounds boneless pork loin, thinly sliced\n- \u00bd cup chopped onion (to serve)\n- \u00bd cup chopped fresh cilantro (to serve)\n\n\n## Directions\n\n1. Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.\n2. Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.\n3. Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.\n4. Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap. Marinate pork in the refrigerator, 4 hours to overnight.\n5. Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.\n6. Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.\n7. Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.\n","image":"https:\/\/www.allrecipes.com\/thmb\/G8_cAoCOzgciol6SrJJMEV89w04=\/1500x0\/filters:no_upscale():max_bytes(150000):strip_icc()\/6363979-authentic-tacos-al-pastor-AllrecipesPhoto-1x1-1-6821a6ce1c9c4a39b2d4cb668626668e.jpg","pubkey":"319ad3e790634dbe86f14db9c2995b26ee3c6228be55f89c4c7fea9acc01d50a","kind":30023,"createdAt":"2026-03-16T19:22:46+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-authentic-tacos-al-pastor","zapcooking-mexican","zapcooking-tacos","zapcooking-pork","zapcooking-main-dish"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/main-dishes-431856\/d\/authentic-tacos-al-pastor"},{"title":"Low-Carb Lemon Artichoke Chicken Soup","slug":"low-carb-lemon-artichoke-chicken-soup","summary":"A creamy, tangy, vibrant soup! My copycat of Whole Foods\u0027 soup.","content":"\n## Chef\u0027s notes\n\nThis is a WIP based on my craving for Whole Foods\u0027 soup. I have made this thrice, changing it as I go each time. So take this recipe as a suggestion and make it yours! \n\nMince your garlic first, so it can sit for 10 minutes while you chop the other veggies, and the alliin can convert to allicin--the good anti-inflammatory stuff!\n\nFor stock, you can use a concentrated stock and add water, use a bone broth for part and add chicken stock cubes with water for the rest, use Better than Bouillon (USA), etc. Whatever you can acquire easily is good.\n\n*If you can find lemongrass and sumac, then they make wonderful additions. Sub 4 stalks lemongrass and 2 tbsp sumac for one lemon. Add the sumac in at the very beginning, directly to the hot oil before saut\u00e9ing veggies. This blooms it and gives it a more complex flavor. Make sure to bruise the lemongrass with the back of your knife. Really give it a good whack, lotsa times. Add in with the stock, then remove with the bay leaves.\n\nTo make this soup non-keto, add cooked Arborio rice as a last step. And remember, if you think to yourself, hmmm I wonder if that is enough salt, then NO, it is not enough salt.\n\n## Details\n\n- \u23f2\ufe0f Prep time: 15 minutes\n- \ud83c\udf73 Cook time: 60 minutes\n- \ud83c\udf7d\ufe0f Servings: 6\n\n## Ingredients\n\n- 1.5 pounds boneless skinless chicken thighs\n- 5 cups chicken stock\n- 2 14-ounce cans artichoke hearts (in water, drained, rinsed, and quartered)\n- 2 lemons, squeezed plus their zest\n- 5 garlic cloves, minced\n- 1 yellow onion, diced in chunks\n- 4 celery stalks, deveined, cut in 0.5\u0022 chunks\n- 4 medium carrots, peeled, cut in 0.5\u0022 chunks\n- 1 medium yellow bell pepper, diced in chunks\n- 1 cup heavy cream\n- 2 cups fresh spinach, cut in 1\u0022 strips\n- 1 tsp thyme\n- 0.5 tsp oregano\n- 0.5 tsp rosemary\n- 2 bay leaves\n- 1 tbsp salt\n- 0.5 tsp black pepper\n- 0.5 cup dry white wine or substitute\n- 4 stalks lemongrass*\n- 2 tbsp sumac*\n\n\n## Directions\n\n1. Saut\u00e9 aromatics: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add sumac*, if using, and let it bloom for 1 minute. Add yellow onion and bell pepper, carrot, and celery, and cook about 5 minutes. Add minced garlic and cook another minute until fragrant.\n2. Add dry white wine and cook for 5 minutes or until alcohol burns off.\n3. Add broth and chicken: Pour in 5 cups chicken stock and add whole chicken thighs, 2 bay leaves, 1 tsp dried thyme, 0.5 tsp dried oregano, 0.5 tsp rosemary, 1 tbsp salt, and 0.5 tsp black pepper. Bring to a boil, then reduce heat to a simmer.\n4. Simmer chicken: Simmer until chicken is cooked through and tender, about 20 minutes.\n5. Shred chicken: Remove chicken from pot and shred with two forks. Remove and discard bay leaves and lemongrass*, if using. Return shredded chicken to the pot. Optionally, you can saut\u00e9 the shredded chicken in a high heat oil in another pan to give it some browning and more flavor.\n6. Simmer: Let soup simmer for 20 minutes.\n7. Add artichokes and cream: Add artichoke hearts to the pot. Stir heavy cream into the soup over low heat.\n8. Add lemon and greens: Stir in lemon juice and zest from 2 lemons (*or 1 lemon, if using lemongrass and sumac). Add 2 cups fresh spinach and cook for another 5 minutes. Taste and adjust salt, pepper, and lemon to your preference.\n","image":"https:\/\/i.nostr.build\/2tdmRG4JbAaD2YBk.jpg","pubkey":"4dc2e570c54fef8313fa304f52974044ed6c128510052600a9b84d837b8126f9","kind":30023,"createdAt":"2026-03-19T18:52:07+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-low-carb-lemon-artichoke-chicken-soup","zapcooking-keto","zapcooking-chicken","zapcooking-soup"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/main-dishes-431856\/d\/low-carb-lemon-artichoke-chicken-soup"},{"title":"Keto Batter-Fried Fish (perfect for Lent)","slug":"keto-batter-fried-fish-(perfect-for-lent)","summary":"This is THE keto fried fish recipe you want, to replicate that flour batter fish fry experience.\n\nThe ingredients used in this batter replicates the standard flour batter fish fry, using egg white protein powder for a crispy coating that stays on while cooking. ","content":"\n## Chef\u0027s notes\n\nBONUS: I\u2019ve included my fast \u0026 easy recipe for sugar-free tartar sauce, as well (if you\u2019re into that). \n\nThis recipe is per 1\/2 lb of fish, so double it for every 1 lb of fish you need to make. It is not suitable for air frying or baking. Be careful not to add baking powder to the batter mix, as it can make everything bitter.\n\nFull recipe with more notes at [https:\/\/ketolish.us\/keto-fried-fish-recipe\/](https:\/\/ketolish.us\/keto-fried-fish-recipe\/)\n\n\n## Details\n\n- \u23f2\ufe0f Prep time: 20 min\n- \ud83c\udf73 Cook time: 10 min\n- \ud83c\udf7d\ufe0f Servings: 2\n\n## Ingredients\n\n- 1\/2 lb of firm fish, skin \u0026 bones removed\n- Salt \u0026 freshly cracked pepper to taste\n- 2 eggs\n- 1\/4 cup egg white protein powder\n- Dash of sugar-free seasoning such as Old Bay (optional)\n- Fat for frying (avocado oil, flavorless refined olive oil, coconut oil, tallow\/lard)\n- Sugar-free tartar sauce and\/or lemon wedges, for serving\n\n\n## Directions\n\n1. Make sure your fish has thawed, if using frozen. You can quickly thaw vacuum-sealed fish under running water for a few minutes.\n2. Rinse fish and pat dry, then cut into even sized strips or nugget pieces for frying.\n3. Sprinkle both sides of the fish pieces with salt \u0026 freshly cracked pepper to taste, and set aside.\n4. In a shallow bowl or deep plate, pour the egg white protein powder and spread it around the bottom of the dish. In a second bowl, crack the eggs and whisk well.\n5. Place enough fat in a non-stick skillet to cover the bottom at least 1\/4 inch. Heat on medium-low until a temperature of about 350 F is reached.\n6. Quickly dip the fish pieces one at a time into the egg wash, then dredge the fish in the dry mixture.\n7. Place each piece of coated fish into the hot oil and fry 1.5 to 3 minutes per side until it reaches an internal temperature of 160 F.\n8. Place fried fish on paper towel-lined platter or wire rack to drain the oil.\n9. Serve hot with lemon wedges and\/or sugar-free tartar sauce.\n10. *SUGAR-FREE TARTAR SAUCE RECIPE*  (per person, multiply as needed): \n11. 2-3 tablespoons mayonnaise, 1 tablespoon no sugar-added sweet relish or dill relish (Mt. Olive makes a good one), Pinch of dill weed, 1\/8 teaspoon onion powder, Dash of curry powder (optional)  \n12. Make it: Combine all ingredients in a small jar or dish and mix well. For best flavor, chill 30-60 minutes in fridge before serving.\n","image":"https:\/\/image.nostr.build\/191ab35fc0a00a37a1cd236c5c731ea26be1d11b7bb671ca74b4929a10c9c0b5.jpg","pubkey":"c3ae4ad8e06a91c200475d69ca90440d6d54de729d3d1e5afacfbdb6e54d46cb","kind":30023,"createdAt":"2026-03-25T20:08:25+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-keto-batter-fried-fish-(perfect-for-lent)","zapcooking-keto","zapcooking-fish","zapcooking-main-dish","zapcooking-low-carb"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/main-dishes-431856\/d\/keto-batter-fried-fish-%28perfect-for-lent%29"},{"title":"Mango Chicken Curry","slug":"mango-chicken-curry","summary":"Puree the mango, chop the veggies and chicken, prior to starting the recipe. Double the chili paste for higher heat. ","content":"\n## Details\n\n- \u23f2\ufe0f Prep time: 20\n- \ud83c\udf73 Cook time: 40\n- \ud83c\udf7d\ufe0f Servings: 6-8\n\n## Ingredients\n\n- 2 med or 1 lg mango, peeled chopped and pureed. Add a little coconut milk, if the mango is dry\n- 1 red bell pepper, chopped\n- 1 small onion, chopped\n- 2lbs, skinless boneless chicken thighs, cubed\n- 1 Tbsp oil\n- 6 cloves garlic, minced\n- 2 tsp fresh grated ginder\n- 1 tsp red chili paste, or 1 minced fresh red chili\n- 1 Tbsp yellow curry powder\n- 1 c coconut milk with cream\n- 1 c chicken broth\n- 2 Tbsp fish sauce\n- 1 lime, juiced\n- 1 Tbsp lemongrass paste or equivalent\n- 1\/4 c chopped cilantro\n- 2 c rice\n\n\n## Directions\n\n1. Prep mango, veggies and chicken\n2. Cover rice in water to soak\n3. Heat oil in large skillet\n4. Add garlic, ginger, chili paste, onion, and red pepper to pan, saute until onion begins to soften\n5. Add chicken and cook until partially done\n6. Add curry paste and powder, stir and cook until fragrant, about 2 min\n7. Add coconut milk, mango puree chicken broth, fish sauce and lime juice. Stir well\n8. Reduce heat, allow to simmer\n9. Drain and rinse rice, cook as directed for usual rice, add any desired seasonings\n10. While the rice is cooking, continue to simmer the curry, unocvered. Stirring occasionally, adding lemon grass paste halfway through. (earlier for fresh)\n11. When the rice is done, turn off the heat on the curry and add chopped cilantro ( or serve as a garnish)\n12. Fluff the rice, scoop into bowls and pour curry over top. Serve with lime wedges, fresh red chili slices, or cashews if desired\n","image":"https:\/\/i.nostr.build\/tLCXojTIKErvdGvy.jpg","pubkey":"c230edd34ca5c8318bf4592ac056cde37519d395c0904c37ea1c650b8ad4a712","kind":30023,"createdAt":"2026-04-26T03:35:14+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-mango-chicken-curry","zapcooking-chicken","zapcooking-thai"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/main-dishes-431856\/d\/mango-chicken-curry"},{"title":"Tuscan Peposo (Black Pepper Beef Stew)","slug":"tuscan-peposo-(black-pepper-beef-stew)","summary":"A bold Tuscan beef stew cooked with red wine, garlic, black pepper, and a touch of tomato. Simple ingredients, deep flavour.","content":"\n## Chef\u0027s notes\n\nPeposo comes from Impruneta near Florence, traditionally cooked for hours over low heat. The secret is time, black pepper, and patience. A little tomato paste adds depth without changing its rustic identity.\n\n## Details\n\n- \u23f2\ufe0f Prep time: 10 min\n- \ud83c\udf73 Cook time: 3 hours\n\n## Ingredients\n\n- 1 kg beef for stewing (chuck or similar)\n- 750 ml red wine\n- 4 garlic cloves\n- 2 tbsp black pepper (coarsely ground)\n- 1 tbsp tomato paste\n- Salt\n- Extra virgin olive oil\n\n\n## Directions\n\n1. Cut beef into large chunks.\n2. Place in a pot with garlic, black pepper, tomato paste, and a drizzle of olive oil.\n3. Add red wine to almost cover the meat.\n4. Cook on very low heat for about 3 hours.\n5. Stir occasionally, add a little water if needed.\n6. Rest 10 minutes, adjust salt, serve hot.\n","image":"https:\/\/image.nostr.build\/95df427de745f56529810d928a4b6dd059f972fd5aee86efc618cd92023486ad.jpg","pubkey":"1852d83e2b9d12fa561071bfe159ff5ae510af1fc9b51b85539cb6a81486f207","kind":30023,"createdAt":"2026-04-19T21:01:10+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-tuscan-peposo-(black-pepper-beef-stew)","zapcooking-italian","zapcooking-beef","zapcooking-stew","zapcooking-slowcooked"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/main-dishes-431856\/d\/tuscan-peposo-%28black-pepper-beef-stew%29"},{"title":"No-fuss shepherd\u0027s pie","slug":"no-fuss-shepherd\u0027s-pie","summary":"A classic comfort food favourite, this shepherd\u0027s pie sees succulent lamb mince and veg topped with a fluffy layer of mashed potato.","content":"\n## Chef\u0027s notes\n\nFor a smooth, fluffy mash, leave the potatoes to steam-dry in a colander for a few minutes before returning to the pan to mash. For the best mash, always choose a mj\u00f6lig \/ fluffy potato variety, such as King Edward or Maris Piper. If you use a waxy potato, such as a Charlotte, the mash will be gluey and starchy. Evenly brown the mince in the saucepan to create a greater depth of flavour and richness. Cooking the tomato pur\u00e9e in the pan with the other ingredients until it starts to caramelise will create a deeper, more intense flavour throughout the pie. Leave the shepherd\u2019s pie to rest for 10 minutes when it comes out of the oven \u2013 this gives it time to set up slightly so it will cut more neatly.\n\n## Details\n\n- \u23f2\ufe0f Prep time: 15 mins\n- \ud83c\udf73 Cook time: 1 hr\n- \ud83c\udf7d\ufe0f Servings: 4\n\n## Ingredients\n\n- 1 tbsp sunflower oil\n- 1 large onion, chopped\n- 2-3 medium carrots, chopped\n- 500g pack lamb mince\n- 2 tbsp tomato pur\u00e9e\n- large splash Worcestershire sauce\n- 500ml beef stock\n- 900g potatoes, cut into chunks\n- 85g butter\n- 3 tbsp milk\n\n\n## Directions\n\n1. Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.\n2. When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.\n3. Add 2 tbsp tomato pur\u00e9e and a large splash of Worcestershire sauce, then fry for a few mins.\n4. Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.\n5. Meanwhile, heat the oven to 180C\/fan 160C\/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.\n6. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.\n7. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C\/fan 140C\/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)\n8. Leave to stand for 5 mins before serving.\n","image":"https:\/\/image.nostr.build\/0c0af9229a9a52b314eb924ada835df4f6bdff155bcaa6734c2d3af1ea54852a.jpg","pubkey":"62cd367f3290a23b6199f6df49988b4916db4308921774c598379762e3889106","kind":30023,"createdAt":"2026-04-25T11:21:19+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-no-fuss-shepherd\u0027s-pie","zapcooking-comfort-food","zapcooking-lamb","zapcooking-freezable","zapcooking-easy"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/main-dishes-431856\/d\/no-fuss-shepherd%27s-pie"},{"title":"Chicken Curry","slug":"chicken-curry","summary":"Make a full-flavored tasty Chicken Curry with this easy recipe. Tender \u0026 succulent pieces of chicken swimming in a super flavorful \u0026 delicious curry sauce, is the ultimate comfort food for a curry lover.","content":"\n## Chef\u0027s notes\n\nAuthentic Indian Curry does not use canned tomato puree, cornstarch, or any kind of stock or broth. A slow cooked dish is worth the effort as it really stands out in taste \u0026 flavor.\n\n## Details\n\n- \u23f2\ufe0f Prep time: 15 minutes\n- \ud83c\udf73 Cook time: 35 minutes\n- \ud83c\udf7d\ufe0f Servings: 3\n\n## Ingredients\n\n- \u00bd kg (1.1 lbs.) chicken (preferably bone-in, boneless is okay)\n- 2 to 3 tablespoons oil\n- 1 cup (3 medium) onions (fine chopped)\n- 1 to 2 green chilies (slit, omit for less spicy)\n- 1 tablespoon ginger garlic paste\n- \u00bd cup (2 medium) tomatoes (pureed or finely chopped)\n- \u00bc cup yogurt (or 1\u00bd tbsp cashew butter or 12 cashews powdered \u0026 pureed with \u00bc cup water)\n- \u00bd to \u00be teaspoon salt (adjust as needed)\n- \u00bd to 1 cup hot water (or light coconut milk)\n- 2 tablespoons coriander leaves or mint leaves finely chopped\n- \u00bc teaspoon turmeric powder\n- 1 teaspoon Kashmiri red chili powder or smoked paprika\n- 1 teaspoon garam masala\n- 1 teaspoon coriander powder\n- 1 bay leaf or 1 sprig curry leaves\n- 4 cloves\n- 2 inch cinnamon piece\n- 3 green cardamom\n\n\n## Directions\n\n1. On a medium flame, heat oil in a deep pan. Add the whole spices \u2013 bay leaf, cinnamon, cloves \u0026 green cardamoms.\n2. Stir in the chopped onions and chilies. Saute until deep golden in color, for 7 to 8 mins.\n3. Add ginger garlic paste and saute till you get a nice aroma, for about a minute.\n4. Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft \u0026 mushy.\n5. Turn down the heat to low, Stir in the yogurt (or cashew paste), red chili powder, garam masala \u0026 coriander powder.\n6. Cook on low heat, until the mixture smells good and aromatic.\n7. Add chicken and coriander leaves. Fry on a medium heat till the chicken turns white or pale in color. This takes around 3 mins.\n8. Cover and cook on a low heat for 3 to 4 minutes.\n9. Meanwhile in a separate pot, heat up 1 cup water. Using cold water most times toughens the chicken so it is good to use hot water.\n10. Pour hot water just enough (about \u00bd cup) to make a thick gravy. As you cook, chicken lets out plenty of moisture, depending on that add more water.\n11. Cover and cook on a medium flame till the chicken is soft cooked and the curry\/gravy turns thick.\n12. When the chicken is cooked completely it will fall off the bone easily. Taste the curry \u0026 add more salt if needed.\n13. Lastly garnish with coriander leaves, cover and off the heat.\n","image":"https:\/\/www.indianhealthyrecipes.com\/wp-content\/uploads\/2021\/07\/chicken-curry-recipe-300x300.jpg","pubkey":"845c4928b89ded6be9c9041f3bd041710905320e547c8009bc5066287ab394f1","kind":30023,"createdAt":"2026-04-27T22:55:21+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-chicken-curry","zapcooking-indian","zapcooking-chicken","zapcooking-curry","zapcooking-comfort-food"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/main-dishes-431856\/d\/chicken-curry"},{"title":"Chicken Seth Curry","slug":"chicken-seth-curry","summary":"Make a full-flavored tasty Chicken Curry with this easy recipe. Tender \u0026 succulent pieces of chicken swimming in a super flavorful \u0026 delicious curry sauce, is the ultimate comfort food for a curry lover.","content":"\n## Chef\u0027s notes\n\nAuthentic Indian Curry does not use canned tomato puree, cornstarch, or any kind of stock or broth. A slow-cooked dish is worth the effort as it really stands out in taste \u0026 flavor.\n\n## Details\n\n- \u23f2\ufe0f Prep time: 15 minutes\n- \ud83c\udf73 Cook time: 35 minutes\n- \ud83c\udf7d\ufe0f Servings: 3\n\n## Ingredients\n\n- \u00bd kg (1.1 lbs.) chicken (preferably bone-in, boneless is okay)\n- 2 to 3 tablespoons oil\n- 1 cup (3 medium) onions (fine chopped)\n- 1 to 2 green chilies (slit, omit for less spicy)\n- 1 tablespoon ginger garlic paste\n- \u00bd cup (2 medium) tomatoes (pureed or finely chopped)\n- \u00bc cup yogurt (or 1\u00bd tbsp cashew butter or 12 cashews powdered \u0026 pureed with \u00bc cup water)\n- \u00bd to \u00be teaspoon salt (adjust as needed)\n- \u00bd to 1 cup hot water (or light coconut milk)\n- 2 tablespoons coriander leaves or mint leaves finely chopped\n- \u00bc teaspoon turmeric powder\n- 1 teaspoon Kashmiri red chili powder or smoked paprika\n- 1 teaspoon garam masala\n- 1 teaspoon coriander powder\n- 1 bay leaf or 1 sprig curry leaves\n- 4 cloves\n- 2 inch cinnamon piece\n- 3 green cardamom\n\n\n## Directions\n\n1. On a medium flame, heat oil in a deep pan. Add the whole spices \u2013 bay leaf, cinnamon, cloves \u0026 green cardamoms.\n2. Stir in the chopped onions and chilies. Saute until deep golden in color, for 7 to 8 mins.\n3. Add ginger garlic paste and saute till you get a nice aroma, for about a minute.\n4. Then add tomatoes, turmeric and salt. Mix well and cook until the tomatoes turn soft \u0026 mushy.\n5. Turn down the heat to low, stir in the yogurt (or cashew paste), red chili powder, garam masala \u0026 coriander powder.\n6. Cook on low heat, until the mixture smells good and aromatic.\n7. Add chicken and coriander leaves. Fry on a medium heat till the chicken turns white or pale in color. This takes around 3 mins.\n8. Cover and cook on a low heat for 3 to 4 minutes.\n9. Meanwhile in a separate pot, heat up 1 cup water. Pour hot water just enough (about \u00bd cup) to make a thick gravy.\n10. Cover and cook on a medium flame till the chicken is soft cooked and the curry\/gravy turns thick.\n11. Taste the curry \u0026 add more salt if needed. You can also add another \u00bd tsp garam masala at this stage if you feel it is less in flavors.\n12. Lastly garnish with coriander leaves, cover and off the heat.\n","image":"https:\/\/www.indianhealthyrecipes.com\/wp-content\/uploads\/2021\/07\/indian-chicken-curry.jpg","pubkey":"845c4928b89ded6be9c9041f3bd041710905320e547c8009bc5066287ab394f1","kind":30023,"createdAt":"2026-04-28T06:06:01+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-chicken-seth-curry","zapcooking-indian","zapcooking-chicken","zapcooking-curry","zapcooking-comfort-food"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/main-dishes-431856\/d\/chicken-seth-curry"},{"title":"Easy Thai Green Curry","slug":"easy-thai-green-curry","summary":"This effortless Thai Green Curry with chicken is a quick and flavorful dish perfect for midweek meals or a fakeaway treat.","content":"\n## Chef\u0027s notes\n\nAdd spinach if your sauce is looking a bit thin towards the end of cooking. Use light coconut milk to save on calories. Substitute chicken thighs for chicken breast, seafood, pork, or beef strips.\n\n## Details\n\n- \u23f2\ufe0f Prep time: 10 minutes\n- \ud83c\udf73 Cook time: 15 minutes\n- \ud83c\udf7d\ufe0f Servings: 4\n\n## Ingredients\n\n- 1 tbsp Scottish rapeseed oil\n- 2 garlic cloves, finely chopped\n- 1 tbsp fresh ginger root, finely chopped\n- 3 spring onions, cut diagonally\n- 1 tbsp Thai green curry paste\n- 500 grams chicken thighs, cut into strips\n- 75 grams broccoli florets\n- 1 green bell pepper, coarsely chopped\n- 400 ml full fat coconut milk\n- 100 grams green beans, halved lengthwise\n- 1 lime, juice only\n- fresh red chilli, to garnish\n- fresh coriander leaves, to garnish\n- 2 pouches of 250 grams Tilda Coconut Rice, to serve\n\n\n## Directions\n\n1. Heat oil in a saute pan and gently fry the garlic, ginger, and spring onion until softened.\n2. Add the Thai green curry paste and cook for a further minute.\n3. Add the chicken thigh strips and brown all over.\n4. Add the broccoli florets and green pepper.\n5. Pour in the coconut milk, cover, and simmer for 5-10 minutes.\n6. Squeeze in the juice of the lime and add the green beans. Cook for a further five minutes.\n7. Serve garnished with red chilli and coriander leaves with Tilda Coconut Rice on the side.\n","image":"https:\/\/www.elizabethskitchendiary.co.uk\/wp-content\/uploads\/2021\/01\/Ingredients-for-Thai-green-chicken-curry-recipe-image.jpg","pubkey":"845c4928b89ded6be9c9041f3bd041710905320e547c8009bc5066287ab394f1","kind":30023,"createdAt":"2026-04-28T06:54:56+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-easy-thai-green-curry","zapcooking-asian","zapcooking-chicken","zapcooking-30-minute-meals","zapcooking-curry"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/main-dishes-431856\/d\/easy-thai-green-curry"},{"title":"Turkish Stuffed Peppers \ud83e\uded1","slug":"turkish-stuffed-peppers-\ud83e\uded1","summary":"One of my favourite dishes.","content":"\n## Chef\u0027s notes\n\nAll ingredient ratios could be adjusted to personal preference. Enjoy!\n\n## Details\n\n- \u23f2\ufe0f Prep time: 30 min\n- \ud83c\udf73 Cook time: 30 mins\n- \ud83c\udf7d\ufe0f Servings: 2\n\n## Ingredients\n\n- 1 tea cup of rice\n- 250 grams ground beef\n- 1 onion\n- 1 tomato\n- 1 teaspoon pepper paste\n- 1 tablespoon tomato paste\n- 1 teaspoon salt\n- 1 teaspoon black pepper\n- 1 tablespoon dried mint\n- 6 - 8 bell peppers \/ red peppers\n- 1\/2 tea glass of olive oil\n- 2 bunches of parsley\n\n\n## Directions\n\n1. Wash the rice and soak it for about 20 mins.\n2. Cut and clean out the seeds inside the peppers.\n3. Finely chop the parsley.\n4. Finely cut the onion and roast it with butter or oil until it turn slgihtly brown.\n5. Mix ground beef with rice, onion, parsley, tomato paste, dried mint, salt, and black pepper.\n6. When all the ingredients are well mixed, fill them into the peppers, and make a lid from a slice of tomato or use the original upper part from the peppers.\n7. Fill up half of the pot with hot water, mix with the pepper paste, pour olive oil on it, and close the lid; Wait until it cooks, which takes about 25 - 30 mins. Enjoy!\n","image":"https:\/\/image.nostr.build\/da0da97a4679d5aa559691cb5205f0304a2ce61835034966c0f4c7ae1c0a959d.jpg","pubkey":"b983ea410ce474051bace55faf6da72adbdc83121bdab54cdde8d5b3ab1266b3","kind":30023,"createdAt":"2026-05-04T18:54:32+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-turkish-stuffed-peppers-\ud83e\uded1","zapcooking-turkish","zapcooking-rice","zapcooking-supper"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/main-dishes-431856\/d\/turkish-stuffed-peppers-%F0%9F%AB%91"}]},{"slug":"deserts-604793","title":"Deserts","summary":null,"image":null,"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/deserts-604793","articleCount":12,"articles":[{"title":"Spicy Hot Chocolate - all natural!","slug":"spicy-hot-chocolate---all-natural!","summary":"This recipe makes two (8 ounce) glasses, perfect for sharing. Each drink contains (15 grams) of cacao. ","content":"\n## Chef\u0027s notes\n\nI used cacao from nostr:npub1jx702fwvkdtqkhd9p8n6ctgnycpl6whsx07a0h9s9h2hlgx6q60svk2c49\ud83e\uded8, \nraw dairy milk from a local farm\ud83e\udd5b\ud83d\udc04 \nand a maple syrup from nostr:npub172mu27r5yny0nnmvgjqwhx055dmsesrrx7j0p5d3pxagfx6xgxfsv75p3q \nin my recipe.\n\n## Details\n\n- \u23f2\ufe0f Prep time: 10\n- \ud83c\udf73 Cook time: 5 min\n- \ud83c\udf7d\ufe0f Servings: 2\n\n## Ingredients\n\n- 3 tbsp raw cacao powder (30 grams)\n- 1\/4 tsp cinnamon\n- 1\/4 tsp ground ginger\n- a pinch nutmeg\n- a pinch clove\n- a pinch cayenne powder\n- a pinch salt\n- 2 cups milk of choice\n- 2 tbsp maple syrup\n- 1 tsp vanilla extract\n\n\n## Directions\n\n1. In a small saucepan, heat the milk and cacao powder over medium heat, whisking constantly until the mixture is well combined. Do not boil or overheat.\n2. Remove the saucepan from the heat and stir in spices and maple syrup until the drink is smooth and fully combined.\n","image":"https:\/\/image.nostr.build\/21071a749d9df88de3f1f4af7dadee49b4f239eab19050b4ee367191965bd9a0.jpg","pubkey":"246052c37882f81dc9eb3023256a1ee668024f8494d1437f3a93a9221e4b3d16","kind":30023,"createdAt":"2026-05-21T22:02:28+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-spicy-hot-chocolate---all-natural!","zapcooking-dessert","zapcooking-drinks"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/deserts-604793\/d\/spicy-hot-chocolate---all-natural!"},{"title":"COOKIES! Oatmeal, Walnut, Chocolate Chip","slug":"cookies!-oatmeal,-walnut,-chocolate-chip","summary":"These are a delicious soft cookie. The goal was to re-create the Insomnia Cookies deluxe cookie that is near identical, but with at home, better ingredients. It turned out very well. ","content":"\n## Chef\u0027s notes\n\n- Make sure all ingredients are room temperature before starting.\n- It\u0027 imperative to cream the sugar before mixing everything together. \n- Use the classic Quaker oats. Other ones will mess with the texture in an odd way. \n\n## Details\n\n- \u23f2\ufe0f Prep time: 30\n- \ud83c\udf73 Cook time: 12\n- \ud83c\udf7d\ufe0f Servings: 16 Cookies\n\n## Ingredients\n\n- 1 Egg\n- 6 Tbsp unsalted butter\n- 1\/2 Cup Light Brown Sugar (Packed)\n- 2 Tbsp White Granulated Sugar\n- 2 Tsp Pure Vanilla Extract\n- 1 1\/2 Cups Old Fashioned Rolled Oats\n- 3\/4 Cup + 1 1\/2 Tbsp All-Purpose Flour\n- 1\/2 Tsp Baking Soda\n- 1 Tsp Ground Cinnamon\n- 1\/4 Tsp Fine Sea Salt\n- 1\/4 Tsp Nutmeg\n- 1\/3 Cup Chopped Walnuts\n- 1\/2 Cup Semi-Sweet Chocolate Chips\n\n\n## Directions\n\n1. Combine room temperature butter, light brown sugar and granulated sugar until creamy. \n2. Add the egg and vanilla extract and blend with sugars until well combined. \n3. In a separate bowl whisk together rolled oats, all-purpose flour, baking soda, ground cinnamon, fine sea salt and nutmeg.\n4. Slowly add the dry ingredients to the creamed sugar. Continue mixing until all dry mix is in the bowl and just combined. \n5. Use spatula to fold in the chocolate chips and chopped walnuts. \n6. Scoop onto cookie sheet. \n7. Bake for 10-12 minutes at 375 degrees. \n","image":"https:\/\/image.nostr.build\/2bce25ffa6edb4e8be3da646c0e5f2473f5208bd5031510315a30f87aa9ad2f5.jpg","pubkey":"5a654b6394bb83ecc1b95f848d6bc44e6d21120de5d832040704d9823b2c0af4","kind":30023,"createdAt":"2026-01-05T05:12:42+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-cookies!-oatmeal,-walnut,-chocolate-chip","zapcooking-cookies","zapcooking-dessert"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/deserts-604793\/d\/cookies!-oatmeal,-walnut,-chocolate-chip"},{"title":"Creamy Chocolate Mousse ","slug":"creamy-chocolate-mousse-","summary":"A rich chocolate coconut mousse \u2014 simple, indulgent, and perfectly cozy, even in the middle of a snowstorm \ud83d\ude09\u2744\n","content":"\n## Chef\u0027s notes\n\nThis recipe even works when the power goes out.\nSimply place the coconut can outside in the snow for a few minutes, then whisk well with a fork until smooth and creamy. \nOption: Gently warm the mousse (do not boil) and it\u0027ll turns into a thick drinking chocolate-cream\nPerfect for mugs by the fire \ud83d\udd6f\ufe0f\n\n## Details\n\n- \u23f2\ufe0f Prep time: 5 min\n- \ud83c\udf73 Cook time: 0\n- \ud83c\udf7d\ufe0f Servings: 2-4\n\n## Ingredients\n\n- 1 can full-fat coconut milk, chilled overnight \u2192 use only the thick, solid part\n- 3 tbsp cocoa powder (raw if possible)\n- 3 tbsp maple syrup (adjust to taste)\n- 1 tsp vanilla extract or 1\/2 tsp vanilla powder\n- 1 pinch of salt\n- Optional: 1\/2 tsp cinnamon, tiny pinch of chili or orange zest\n- Optional toppings: Coconut flakes or\/and cacao nibs\n\n\n## Directions\n\n1. Open the chilled can and scoop out the solid coconut cream.\n2. Add all ingredients to a bowl or blender. Whisk or blend until smooth and glossy.\n3. Taste and adjust sweetness.\n4. Chill 30\u201360 minutes for a firmer mousse \u2014 or serve immediately for a soft texture.\n","image":"https:\/\/i.nostr.build\/Y49WWTc60Tji21pE.jpg","pubkey":"c69b71dc564fdc350acddff929f25d7202ac1470c87488608bd6d98e426ba763","kind":30023,"createdAt":"2026-01-24T19:26:42+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-creamy-chocolate-mousse-","zapcooking-vegan","zapcooking-dessert","zapcooking-snowedincooking","zapcooking-chocolate","zapcooking-easy","zapcooking-quick"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/deserts-604793\/d\/creamy-chocolate-mousse-"},{"title":"Chocolate oatmeal brownies","slug":"chocolate-oatmeal-brownies","summary":"When you want something healthy and something sweet. You settle with dark chocolate. ","content":"\n## Details\n\n- \u23f2\ufe0f Prep time: 20 minutes\n- \ud83c\udf73 Cook time: 40 minutes\n- \ud83c\udf7d\ufe0f Servings: 6\n\n## Ingredients\n\n- 2 cups of milk\n- 1\/2 cup brown sugar\n- 1\/3 cup peanut butter\n- 1 tsp vanilla\n- 2 cups of oats \n- 1\/4 cup cocoa powder\n- 1 tsp flaxseed\n- 1 tsp baking powder\n- 1 tsp salt\n- Chocolate chips to liking\n\n\n## Directions\n\n1. Mix wet ingredients. Mix milk, brown sugar, peanut butter, vanilla.\n2. Add oats, cocoa powder, salt, flaxseeds, baking powder and chocolate chips. \n3. Bake for 40 minutes at 350\n","image":"https:\/\/image.nostr.build\/778af60505a35d319566851b171520f9a6d4786ce4deeede2f7aa9a194a2bda7.png","pubkey":"8e43c239c75ef572b2de050b13c2a414ae9e98aaab310a0802ffb84a27b97663","kind":30023,"createdAt":"2026-01-28T18:38:02+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-chocolate-oatmeal-brownies","zapcooking-gluten-free","zapcooking-dessert","zapcooking-breakfast","zapcooking-chocolate"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/deserts-604793\/d\/chocolate-oatmeal-brownies"},{"title":"Soft Ricotta Cake (Tarta Morbida alla Ricotta)","slug":"soft-ricotta-cake-(tarta-morbida-alla-ricotta)","summary":"You\u0027ll see repeating ingredients because I separated the dough and the filling.","content":"\n## Ingredients\n\n- 300 g flour \n- 120 g crystal sugar \n- 1 satchel (8g) baking powder \n- 1 egg\n- 100 g cold butter\n- 750 g Ricotta \n- 2 eggs\n- 50 g crystal sugar \n- 1 sachet (8g) vanilla sugar \n- Optional, 50 g raisins \u0026 ~50 ml rum, liqueur,...\n- Also optional, powdered sugar to top\n\n\n## Directions\n\n1. First, mix the flour with 120g of sugar, baking powder, 1 egg, and butter. It will result in a \u0022crumbled\u0022 dough (see the attached pictures). Put it in the fridge for 30 minutes. If you want to use raisins, now is the time to pour them to soak in the liquor of your choice.\n2. Preheat the oven to 180\u00b0C. For the filling, mix Ricotta with 2 eggs, 50 g of sugar and the vanilla sugar. If you want raisins, add them too. When it\u0027s ready, add 2\/3 of the dough in a cake shape, level and press, add the Ricotta mixture and finish with the rest of the dough. 40 minutes in the oven and that was it. If you want, you can top with powdered sugar. Bon app\u00e9tit!\n","image":"https:\/\/image.nostr.build\/b612c6d506f84c50943efc72de21aeaa4d62ccd01c1b9560f6845a8498f0cfd0.jpg","pubkey":"9cba2871b9a447946b3e96c5a9318827769a2dd8e96309c426892e60c025276c","kind":30023,"createdAt":"2026-02-01T07:58:23+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-soft-ricotta-cake-(tarta-morbida-alla-ricotta)","zapcooking-italian","zapcooking-dessert"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/deserts-604793\/d\/soft-ricotta-cake-%28tarta-morbida-alla-ricotta%29"},{"title":"French pancakes (Cr\u00eapes)","slug":"french-pancakes-(cr\u00eapes)","summary":"This is the recipe from the French culinary school.\n","content":"\n## Chef\u0027s notes\n\nInitially, do it like this. After that, you can experiment and add Grand Marnier, lemon zest, vanilla, etc.\nIn some countries, you can find flour for pancakes (of very good quality), but it\u0027s not mandatory, but I recommend the best quality you can find. The eggs shouldn\u0027t be the smallest you can find, and use whole\/full-fat milk.\n\n## Ingredients\n\n- 500 ml milk\n- 225 g white flour \n- 3 eggs\n- 40 g sugar\n- 40 g melted unsalted butter \n- 2 g salt\n\n\n## Directions\n\n1. Sieve the flour into the bowl, add the salt and mix it for a bit using the whisk. Create a little space in the middle to add the eggs, break the yolks with the whisk, and make small circles to slowly incorporate the flour. When it gets harder to handle, start slowly adding the milk, while continuing to incorporate the flour. [By slowly incorporating the flour, you get a smooth batter, without lumps.]\n2. Let the batter rest for a bit and melt the butter. Medium heat, don\u0027t hurry, and don\u0027t let it boil. Put it over the batter and mix it to incorporate. [After this, you can add the extra ingredients for flavour.] That was it. Now cover the bowl with the cloth and leave it to rest between one and two hours, but definitely not less than an hour.\n3. For cooking, heat the pan well, and try to make them as thin as possible. You might sacrifice a few pancakes in the beginning but you\u0027ll get it pretty fast. You\u0027ll see them when they\u0027re ready by the colour, and the taste should confirm it. (Maybe I\u0027ll rewrite it one day with pictures for the whole process.) Bon app\u00e9tit!\n","image":"https:\/\/image.nostr.build\/8a75280bec7c4225d1eca24fbdfbad766e23311a01d5d9e722b31687d896d38e.jpg","pubkey":"9cba2871b9a447946b3e96c5a9318827769a2dd8e96309c426892e60c025276c","kind":30023,"createdAt":"2026-02-04T13:16:36+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-french-pancakes-(cr\u00eapes)","zapcooking-french","zapcooking-dessert"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/deserts-604793\/d\/french-pancakes-%28cr%C3%AApes%29"},{"title":"Ultimate Chocolate Cake","slug":"ultimate-chocolate-cake","summary":"The best chocolate Birthday cake ever","content":"\n## Details\n\n- \u23f2\ufe0f Prep time: 30 mins\n- \ud83c\udf73 Cook time: 45 mins - 1 hour\n- \ud83c\udf7d\ufe0f Servings: 12\n\n## Ingredients\n\n- 200g chopped dark chocolate\n- 200g butter\n- 175g self raising flour\n- 25g cocoa powder\n- 200g light brown sugar\n- 100ml buttermilk\n- 3 eggs\n- For the ganache:\n- 100g chopped dark chocolate\n- 1tbspn set honey\n- 150ml double cream\n- For filling:\n- 1 pot Oshi Chocolate Hodl Butter\n\n\n## Directions\n\n1. Preheat the oven to 160c or 140 with fan \/ gas mark 3, grease a 20cm wide\/ 7cm deep tin\n2. Melt together the chocolate and butter gently on a low heat, put aside\n3. Mix the flour, sugar \u0026 cocoa powder in a large bowl\n4. Whisk the eggs well together with the buttermilk and stir into the flour, add the melted chocolate and butter last\n5. Beat for 5 minutes and pour into the cake tin, bake for 45 mins then test with a skewer, the cake is ready when it comes out clean and not sticky\n6. Make the ganache in the mean time by melting together the chocolate, honey and cream\n7. Decorate the cake when everything has cooled, slice horizontally in half; fill with Hodl Butter and cover the outside with the ganache\n","image":"https:\/\/image.nostr.build\/3a4712a55b7a2f03dee970579fdc859beeb4144d80d19ea702b56a25efde04f3.jpg","pubkey":"de75eb1d7a6627807a8dff0fb337cfcf189e7e9af8ab6229f688f664710c3014","kind":30023,"createdAt":"2026-02-12T18:00:04+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-ultimate-chocolate-cake","zapcooking-cake","zapcooking-chocolate"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/deserts-604793\/d\/ultimate-chocolate-cake"},{"title":"Plum Cake","slug":"plum-cake","summary":"It\u0027s one of the simplest dessert recipes that I know, and I highly recommend it to try if you are a beginner.","content":"\n## Chef\u0027s notes\n\nIf you don\u0027t have plums, you can use other fruits.\n\n## Ingredients\n\n- 170 g soft butter (room temperature)\n- 3 big eggs\n- 12 g vanilla sugar \n- 150 g sugar \n- 170 g yogurt \n- 280 g all-purpose flour \n- 10 g baking powder \n- 750 g plums\n\n\n## Directions\n\n1. All the ingredients will be at room temperature. Put them in order, except for plums, while using a mixer.\n2. When everything is well mixed, put the mixer aside and add the plums to this batter. About 750g of pitted and halved fruit should do the job, but it\u0027s not a big deal if you have a few more or less. Stir them in gently.\n3. Line a springform pan (about 24cm) with baking paper, add the batter, and top with 2-3 tablespoons of sugar. Bake at 180 degrees in the oven for about 45 minutes until golden brown. Make sure you do the toothpick test (if the batter sticks to it, it\u0027s not ready yet). If it\u0027s not cooked through, bake for another 10 minutes. Very simple, hard to make it wrong. Bon app\u00e9tit!\n","image":"https:\/\/image.nostr.build\/9d110ac0cdaa5eb1add0368280c67566bf59b383698e27bda68ac9093a80a7c4.jpg","pubkey":"9cba2871b9a447946b3e96c5a9318827769a2dd8e96309c426892e60c025276c","kind":30023,"createdAt":"2026-02-15T16:44:28+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-plum-cake","zapcooking-dessert"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/deserts-604793\/d\/plum-cake"},{"title":"Homemade Ice Cream with Bitcoin Beans Cacao \u0026 Nibs","slug":"homemade-ice-cream-with-bitcoin-beans-cacao-\u0026-nibs","summary":"This is a simple homemade ice cream recipe for people who don\u0027t have\nan ice cream maker. Using just a bowl and a small hand blender, you\ncan still achieve a thick, fluffy texture similar to traditional churned\nice cream. The process works by periodically blending the mixture while\nit freezes, which keeps ice crystals small and creates a smoother\nresult.","content":"\n## Chef\u0027s notes\n\n## Ingredients\n\n-   4 egg yolks\n-   1 pint heavy cream (preferably A2 milk cream)\n-   1--2 teaspoons or tablespoons honey\n-   1--2 teaspoons or tablespoons maple syrup\n-   1 pinch salt flakes\n-   Bitcoin Beans 100% cacao\n-   Cacao nibs\n\n**Optional** - Oshi Hodl Butter of course :)\n\n## Equipment\n\n-   Small mixing bowl\n-   Hand blender\n-   Freezer\n-   Plastic wrap or towel for covering the bowl\n\n## Instructions\n\n1.  Separate the egg yolks and place them in a small mixing bowl.\n2.  Pour in the pint of heavy cream. The cream is key for creating a\n    thick and fluffy ice cream texture.\n3.  Add honey and maple syrup (about 1 teaspoon to 1 tablespoon each,\n    depending on sweetness).\n4.  Add a small pinch of salt flakes.\n5.  Blend the mixture with a hand blender for about **5 minutes**, until\n    it thickens.\n6.  Cover the bowl with plastic wrap or a towel and place it in the\n    **freezer for about 1 hour**.\n7.  Remove from the freezer and blend again for **1--2 minutes**.\n8.  Return to the freezer for **another 1--2 hours**.\n9.  Repeat the freeze-and-blend cycle **1--2 more times** to break up\n    ice crystals and create a smoother texture.\n10. During the final blend, mix in the **Bitcoin Beans 100% cacao and\n    cacao nibs** to taste.\n11. Freeze until firm.\n\n## Serving\n\nIf frozen overnight, move the bowl to the **refrigerator or counter for\na short time** before serving so it softens slightly and scoops easily.\n\nEnjoy.\n\n## Details\n\n- \u23f2\ufe0f Prep time: 20 min\n- \ud83c\udf73 Cook time: 4-6\n- \ud83c\udf7d\ufe0f Servings: 2\n\n## Ingredients\n\n- 4 egg yolks\n- 1 pint heavy cream (preferably A2 milk cream)\n- 1--2 teaspoons or tablespoons honey\n- 1--2 teaspoons or tablespoons maple syrup\n- 1 pinch salt flakes\n- Bitcoin Beans 100% cacao and Cacao nibs\n- Oshi Hodl Butter\n\n\n## Directions\n\n1. See above\n","image":"https:\/\/image.nostr.build\/58f3c30463989ca279a4ae76dfb86dd1ac3b8a10a236c51777965144f61a435c.jpg","pubkey":"e096a89eeb90820895a6dfd7f369ec313654e5762e042d59ad06937659351479","kind":30023,"createdAt":"2026-03-16T19:59:10+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-homemade-ice-cream-with-bitcoin-beans-cacao-\u0026-nibs","zapcooking-dessert"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/deserts-604793\/d\/homemade-ice-cream-with-bitcoin-beans-cacao-%26-nibs"},{"title":"Coconut Cacao Ice Cream","slug":"coconut-cacao-ice-cream","summary":"Only 3 ingredients and highly nutritious! ","content":"\n## Details\n\n- \u23f2\ufe0f Prep time: 5 min\n- \ud83c\udf73 Cook time: 5 min\n- \ud83c\udf7d\ufe0f Servings: 4\n\n## Ingredients\n\n- 400ml full fat coconut milk (1 can)\n- 200g pitted dates (between 3\/4 and 1 cup)\n- 2 TBSP Bitcoin Beans 100% Cacao \n\n\n## Directions\n\n1. Soak the dates in coconut milk in a container overnight in the refrigerator. This makes the dates soft and easy to blend.\n2. Blend until smooth and creamy using a food processor, electric blender, or hand-powered.\n3. Add Bitcoin Beans 100% Cacao to the container and stir. \n4. Freeze for a few hours to get to the desired ice cream texture.\n","image":"https:\/\/image.nostr.build\/ae68c85085edc3ee6e743121246c76d866584c588de8b4628866a7b9d7ec7bf1.jpg","pubkey":"246052c37882f81dc9eb3023256a1ee668024f8494d1437f3a93a9221e4b3d16","kind":30023,"createdAt":"2026-03-23T21:16:37+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-coconut-cacao-ice-cream","zapcooking-dessert","zapcooking-vegan"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/deserts-604793\/d\/coconut-cacao-ice-cream"},{"title":"Ultimate Banana Bread with Cacao","slug":"ultimate-banana-bread-with-cacao","summary":"This will destroy every other banana bread recipe you\u2019ve ever tried. No joke, don\u2019t bother looking for another one. Just bookmark this and thank me later.","content":"\n## Chef\u0027s notes\n\nThis is my famous, tried-and-true, award-winning (not really, but it *could* be!) banana bread recipe, enhanced by [Bitcoin Beans](http:\/\/localhost:5173\/user\/npub1jx702fwvkdtqkhd9p8n6ctgnycpl6whsx07a0h9s9h2hlgx6q60svk2c49) Proof of Work Cacao (La Reserva). I was convinced to buy a bar of it from [Oshi](https:\/\/zap.cooking\/user\/npub1uzt238htjzpq39dxmltlx60vxym9fetk9czz6kddq6fhvkf4z3usy9qtrh), who swears by the stuff. I have zero regrets. I\u2019ve been putting it in my coffee, smoothies, and now banana bread.\n\nUnlike gooey chocolate chip banana bread, this has a subtler and more sophisticated taste. The cacao shavings are mixed directly into the batter, so you get the flavor and aroma in every bite. In my early experiments, I found one tablespoon is enough, but you can always add a little more to suit your preference.\n\nGet some for yourself here: [https:\/\/www.bitcoinbeans.co](https:\/\/www.bitcoinbeans.co)\n\nI prefer to bake this in a silicone baking pan, which eliminates the need for extra shortening. If you use a metal pan, make sure to coat it well with butter or ghee so the bread pops out easily when it comes out of the oven.\n\nI know it\u2019s hard to resist, but you should let it cool for at least 30 minutes before you cut into it. Any sooner, and you will risk maintaining its structural integrity as it solidifies. You will most likely finish this within 2 days, and one day if you have a family, but to maintain the crunchy top, try not to store it covered.\n\n## Details\n\n- \u23f2\ufe0f Prep time: 15 min\n- \ud83c\udf73 Cook time: 55-65 min\n- \ud83c\udf7d\ufe0f Servings: 8-10\n\n## Ingredients\n\n- 1\/2 cup unsalted butter, cut into chunks, plus more for pan (you can also use ghee)\n- 1 cup packed light brown sugar\n- 2 heaped cups mashed banana, from 4 large bananas - the mushier, the better\n- 1\/2 cup of Greek yogurt\n- 2 large eggs\n- 1 teaspoon vanilla extract\n- 1 teaspoon fine sea or table salt\n- 1 heaped teaspoon ground cinnamon\n- 1 teaspoon baking soda\n- 1 teaspoon baking powder\n- 2 cups all-purpose flour\n- 2 tablespoons raw or turbinado sugar (on top)\n- 1 tablespoon of shaved pure cacao, or a bit more if desired\n- A few gratings of fresh nutmeg (optional)\n\n\n## Directions\n\n1. Heat oven to 350\u00b0 F. Butter a 6-cup (9\u00d75-inch) loaf pan. See note above for best results.\n2. Melt butter in a large bowl and whisk in brown sugar until smooth, then stir in mashed banana.\n3. Whisk in eggs and vanilla.\n4. Sprinkle the surface of the batter evenly with salt, shaved cacao, cinnamon, nutmeg (if using), baking soda, and baking powder, and whisk until fully dispersed.\n5. Add yogurt, and mix in thoroughly.\n6. Add flour and stir until combined.\n7. Scrape batter into prepared loaf pan, filling it just over 1\/2-inch from the top rim.\n8. Sprinkle the top of the batter with raw sugar.\n9. Bake for 65 minutes, or a bit longer, until a toothpick inserted into the bread is batter-free.\n10. Let cool in pan for at least 30 minutes before slicing.\n","image":"https:\/\/i.nostr.build\/I4R8Ym86eD4DD7AE.jpg","pubkey":"ee6ea13ab9fe5c4a68eaf9b1a34fe014a66b40117c50ee2a614f4cda959b6e74","kind":30023,"createdAt":"2026-04-19T03:24:50+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-ultimate-banana-bread-with-cacao","zapcooking-banana-bread","zapcooking-baking","zapcooking-dessert","zapcooking-breakfast"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/deserts-604793\/d\/ultimate-banana-bread-with-cacao"},{"title":"Peanut Butter Protein Balls","slug":"peanut-butter-protein-balls","summary":"These high-protein peanut butter protein balls are quick and easy to make, providing a tasty and nutritious pick-me-up for breakfast or a healthy snack.","content":"\n## Details\n\n- \u23f2\ufe0f Prep time: 5 mins\n- \ud83c\udf73 Cook time: 30 mins\n- \ud83c\udf7d\ufe0f Servings: 24\n\n## Ingredients\n\n- 2\/3 cup old fashioned oats\n- 1\/4 cup unsweetened shredded coconut\n- 2 Tbsp. mini chocolate chips\n- 1 Tbsp. chia seeds\n- 1 Tbsp. flax seeds\n- 1\/4 tsp. ground cinnamon\n- Pinch of kosher salt\n- 1\/3 cup natural peanut butter\n- 2 Tbsp. honey\n- 1 Tbsp. (or more) whole milk, if needed\n- 1\/4 tsp. pure vanilla extract\n\n\n## Directions\n\n1. In a large bowl, combine oats, coconut, chocolate chips, chia seeds, flax seeds, cinnamon, and salt.\n2. Stir in peanut butter, honey, and vanilla until mixture is slightly crumbly. If it\u2019s too dry, gradually stir in 1 Tbsp. milk, or more, if needed.\n3. Using wet hands, roll mixture into small balls (about 1 heaping tsp. each) and arrange on a large parchment-lined baking sheet.\n4. Refrigerate until chilled, about 30 minutes.\n","image":"https:\/\/hips.hearstapps.com\/hmg-prod\/images\/peanut-butter-protein-balls-socialindex-web-048-lp-hi-res-del109925-695c2ace0dce1.jpg?crop=1.00xw:1.00xh;0,0\u0026resize=1200:*","pubkey":"ed4be2feb74538b6d156953dfb9326c449cf8fb9c4c079fb217758111140bf42","kind":30023,"createdAt":"2026-04-22T13:54:43+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-peanut-butter-protein-balls","zapcooking-snack","zapcooking-healthy","zapcooking-high-protein","zapcooking-quick"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/deserts-604793\/d\/peanut-butter-protein-balls"}]},{"slug":"sauces-and-dips-3379bf","title":"Sauces and dips","summary":null,"image":null,"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/sauces-and-dips-3379bf","articleCount":4,"articles":[{"title":"No Seed Oil Tahini Goddess Salad Dressing","slug":"no-seed-oil-tahini-goddess-salad-dressing","summary":"If you\u2019ve decided to cut back on or eliminate seed oils from your diet, chances are you\u2019re constantly checking labels of your favorite store-bought items, only to be hit with one disappointment after another. From potato chips to hummus to salad dressings, it seems like everything is made with seed oils.\n\nOne of my (and my family\u2019s) long-time obsessions has been with Goddess tahini salad dressing. This is different than \u201cGreen Goddess\u201d which I\u2019ve never been a fan of. It\u2019s sold under both the Annie\u2019s and Trader Joe\u2019s brand, and they\u0027re more or less identical,\u00a0including the very first item on the ingredients list: Canola oil.\n\nUnwilling to let this unbelievable mixture of flavors disappear from our dinner table, I discovered to my surprise that it\u2019s ridiculously easy to make, and that I already had all of the ingredients in my kitchen.","content":"\n## Chef\u0027s notes\n\nTahini Goddess is lemony, garlicky, and creamy, and once you make it for yourself you\u2019ll never miss the store-bought version again.\n\nNotes on thickness and consistency: Tahini tends to separate while in the container, with the oils pooling on top. Make sure you stir it well before combining it with the other ingredients. The dressing also thickens as it cools in the fridge, so shake or stir it before using after the first refrigeration. You may want to add a splash of water, olive oil, or lemon juice before serving.\n\n## Details\n\n- \u23f2\ufe0f Prep time: 10 minutes\n- \ud83c\udf7d\ufe0f Servings: 8\n\n## Ingredients\n\n- \u00bd cup tahini\n- 3 tablespoons apple cider vinegar\n- 2 tablespoons soy sauce\n- 2 teaspoons dried parsley\n- 2 tablespoons olive oil\n- 2 tablespoons lemon juice\n- 2-3 cloves garlic, minced\n- water as needed to thin\n\n\n## Directions\n\n1. Whisk vigorously, or add all ingredients to a blender and blend until smooth. (An immersion blender will work well too.)\n2. Add water 1 tablespoon at a time to thin to desired consistency.\n3. Store in a tightly sealed container in the refrigerator.\n","image":"https:\/\/i.nostr.build\/DK1wcpaYIpg6zXVJ.jpg","pubkey":"ee6ea13ab9fe5c4a68eaf9b1a34fe014a66b40117c50ee2a614f4cda959b6e74","kind":30023,"createdAt":"2026-02-20T03:07:50+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-no-seed-oil-tahini-goddess-salad-dressing","zapcooking-vegan","zapcooking-salad-dressing","zapcooking-quick","zapcooking-gluten-free"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/sauces-and-dips-3379bf\/d\/no-seed-oil-tahini-goddess-salad-dressing"},{"title":"Mayonnaise","slug":"mayonnaise","summary":"A basic mayo recipe","content":"\n## Chef\u0027s notes\n\nI mix in a 2-cup glass measuring cup or something similar. Size matters, because you want the blades of the hand blender to reach the surface of the mixture when you start to add oil. I have used a caf\u00e9 coffee mug, then transferred to a regular bowl once the mayo emulsified. Basically, just avoid a big bowl.\n\nWhen you start to add oil, go slooooowly! I put the oil bottle in my dominant hand. You will start by adding small drops of oil, while the hand blender is going. Small drops become bigger drops and soon you should start to see the mayo whip up. Then, you can add a bit more oil at a time, just being sure to blend it all in to the whipped state before adding more.\n\nIf you don\u0027t go slowly enough!!, then your mayo will split and refuse to form. This sucks big time, so do your best to avoid it by going slowly. \n\nDid I mention to add the oil slowly? Haha. But if your mayo splits, then you can probably fix it with a little googling and some prayers. \n\nI leave the recipe as basic as possible so you can experiment. I use high-oleic sunflower oil for a tasteless, basic mayo, or sometimes avocado oil. I like apple cider vinegar, but feel free to use other vinegars. Feel free to leave out the lemon, or add more of whichever ingredient your palette enjoys. Once you get the hang of it, you will find yourself adding a splash of this or a smidge of that, and measuring none of it.\n\nYou can jazz it up with chipotle and lime, wasabi, roasted garlic, etc. \n\nThis will stay good for up to 2 weeks. Be sure to store in a glass bottle with the date made on it. I use an old pickle jar for this.\n\n## Details\n\n- \u23f2\ufe0f Prep time: 5 min\n- \ud83c\udf73 Cook time: 5 min\n- \ud83c\udf7d\ufe0f Servings: 6\n\n## Ingredients\n\n- 1 egg yolk\n- 2 tsp dijon mustard\n- 1 tsp worchestershire sauce\n- 250 ml oil\n- 2 tsp vinegar\n- 1\/4 tsp salt\n- 1\/8 tsp pepper\n- 2 tsp lemon juice\n\n\n## Directions\n\n1. Mix yolk and all ingredients except oil in measuring cup.\n2. See chef\u0027s notes about next step.\n3. Slooooowly add oil to mixing bowl with a high speed hand mixer going.\n","image":"https:\/\/i.nostr.build\/bJlbWOJjjeRD1ak8.jpg","pubkey":"4dc2e570c54fef8313fa304f52974044ed6c128510052600a9b84d837b8126f9","kind":30023,"createdAt":"2026-03-17T15:27:52+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-mayonnaise","zapcooking-keto"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/sauces-and-dips-3379bf\/d\/mayonnaise"},{"title":"Chili oil","slug":"chili-oil","summary":"Crispy garlic-shallot chili oil with umami depth","content":"\n## Chef\u0027s notes\n\nThe cold-start oil method is key \u2014 it lets garlic and shallots cook evenly without scorching. Ginger can go in the bowl with the dry stuff or get fried with the aromatics if you want it crispier. Keeps in the fridge basically forever.\n\n## Details\n\n- \ud83c\udf7d\ufe0f Servings: 1\n\n## Ingredients\n\n- 2 Cups oil \n- 10 cloves garlic \n- 1 shallots large\n- 2\/3 Cups Gochugru\n- 2\/3 Cups chili flakes\n- 2 in ginger sliced thin or grated\n- 2 teaspoons Shitake Mushroom Powder\n- 2 Tablespoon sugar\n- 2 teaspoons MSG \u0022optional\u0022\n- 2 Tablespoon Rice Vinegar\n- 2 Tablespoon soy sauce\n\n\n## Directions\n\n1. Fry garlic \u0026 shallots: Add 2 cups neutral oil to a cold pan with 10 pieces garlic cloves, thinly sliced and 1 pieces large shallot, thinly sliced. Bring up to medium heat slowly \u2014 this gives you more control. Fry, stirring occasionally, until golden brown and crispy. Watch it near the end, goes from golden to burnt fast.\n2. Prep the bowl: While the oil is heating, combine 2\/3 cups gochugaru, 2\/3 cups chili flakes, 1 pieces ginger, minced or grated, 2 teaspoons shiitake mushroom powder, 2 tablespoons sugar, and 2 teaspoons MSG in a heatproof bowl. This is what the hot oil is going into, so make sure it\u0027s big enough.\n3. Strain \u0026 pour: Once garlic and shallots are golden, strain the hot oil directly over the dry ingredients in the bowl. It\u0027ll sizzle and bloom everything. Stir to combine. Add the crispy garlic and shallots back in.\n4. Finish: Stir in 2 tablespoons rice vinegar and 2 tablespoons soy sauce. Taste and adjust \u2014 more vinegar for brightness, more soy for depth. Let cool before jarring.\n","image":"https:\/\/image.nostr.build\/78f97537e36965b52a29563a007d7d2efdde0d0237fdb674c12e36cd976b6eb3.jpg","pubkey":"44dc1c2db9c3fbd7bee9257eceb52be3cf8c40baf7b63f46e56b58a131c74f0b","kind":30023,"createdAt":"2026-04-01T16:09:37+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-chili-oil","zapcooking-sauce"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/sauces-and-dips-3379bf\/d\/chili-oil"},{"title":"Zesty Dill Yogurt Sauce","slug":"zesty-dill-yogurt-sauce","summary":"A creamy, zesty yogurt sauce with garlic, lemon, fresh dill, and olive oil. Similar to tzatziki, but without the cucumber.","content":"\n## Chef\u0027s notes\n\nThe perfect 1-bowl, 5-minute sauce for just about any Mediterranean dish.\n\n## Details\n\n- \u23f2\ufe0f Prep time: 5 minutes\n- \ud83c\udf73 Cook time: 5 minutes\n- \ud83c\udf7d\ufe0f Servings: 4 (~3-tbsp servings)\n\n## Ingredients\n\n- 1\/2 cup plain Greek yogurt\n- 3 small cloves garlic, minced or pressed\n- 2 tbsp fresh dill (or sub half the amount dried dill)\n- 1 healthy pinch sea salt\n- 1 pinch cayenne pepper\n- 1-2 tbsp lemon juice\n- 1 tsp lemon zest\n- 1 drizzle extra virgin olive oil\n\n\n## Directions\n\n1. Add yogurt, minced garlic, fresh dill, salt, cayenne, lemon juice, lemon zest, and olive oil to a small mixing bowl and stir to combine.\n2. Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, dill for herbal flavor, salt to taste, pepper for heat, or olive oil for richness.\n3. Serve immediately with desired dish, such as baked salmon, roasted carrots, Greek goddess bowls, or falafel.\n4. Store leftovers covered in the refrigerator for up to 4-5 days.\n","image":"https:\/\/i.nostr.build\/wdZRneb230J5TMcp.jpg","pubkey":"ee6ea13ab9fe5c4a68eaf9b1a34fe014a66b40117c50ee2a614f4cda959b6e74","kind":30023,"createdAt":"2026-04-22T02:14:43+00:00","publishedAt":null,"topics":["zapcooking","zapcooking-zesty-dill-yogurt-sauce","zapcooking-gluten-free","zapcooking-sauce","zapcooking-mediterranean"],"url":"https:\/\/decentnewsroom.com\/mag\/common-table-fe7ed1\/cat\/sauces-and-dips-3379bf\/d\/zesty-dill-yogurt-sauce"}]}],"chapters":[],"stats":{"totalCategories":4,"totalArticles":36,"totalChapters":0}}