Chicken Soup 101: Roasted Chicken Soup Built in Two Steps

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I’m not big on New Year’s resolutions, but I do embrace the idea of Gentle January — a softer reset that’s less about fixing and more about slowing down. This year, that’s looked like cooking a little more deliberately, posting a little less, and developing a very real obsession with The Block Australia (I don’t even try to fight it anymore). It’s been over a month since I last posted here, so it’s fair to say I leaned all the way in.

This soup fits that mindset perfectly. It’s a two-step roasted chicken soup that isn’t rushed and isn’t meant to be: first you make a deeply flavoured roasted stock, then you use that stock to build the soup itself. The reward is flavour you can’t hurry — and a pot of soup that feels worth the wait.h the wait.

Here’s how I make it.

Why This Roasted Chicken Soup Is Built in Two Steps

This soup is built in layers, and the first one matters most. Instead of starting the soup straight on the stovetop, you begin by making a roasted chicken stock. Roasting the bones (and vegetables) before simmering caramelizes their natural sugars and deepens their savoury flavour, giving the stock a rich, golden colour and far more complexity than a raw stock ever could.

Once that stock is strained, it becomes the foundation for the soup itself. Fresh chicken and vegetables are simmered gently in the finished stock, allowing everything to stay clean, clear, and balanced. It’s a slower approach, but it’s intentional — each step has a purpose, and together they create a soup that tastes deeply comforting without feeling heavy.

Can I Shortcut This?

You can — but this is one of those recipes where the shortcut changes the outcome. Using a good-quality store-bought stock or skipping the roasting step will still give you a perfectly fine pot of soup, and there’s nothing wrong with that on a busy weeknight. But it won’t give you this soup.

The two-step process is what creates the depth, clarity, and golden colour that make this one special. Roasting the bones first builds flavour you can’t add later, and simmering the soup in a finished stock keeps everything clean and balanced instead of muddled. If you’re going to take the time to make chicken soup from scratch, this is the version that rewards the effort.

That said, the stock freezes beautifully — so when you do make it, consider making extra. Future-you will be very glad you did.

Keys to Success

  • Roast until deeply golden. Don’t rush this step. Deep browning is what gives the stock its flavour and colour.
  • Keep the simmer gentle. Once it boils, turn it down. A low simmer keeps the broth clear; boiling makes it cloudy.
  • Strain, then start fresh. Straining the stock before making the soup isn’t extra — it’s what gives the final broth clarity and balance.
  • Use fresh ingredients for the soup stage. Fresh chicken and vegetables simmered in finished stock stay bright instead of tasting overcooked.
  • Don’t skip the parsnips. They might feel optional, but this is how my mom made her soup. Parsnips add a subtle sweetness that balances the savoury broth beautifully.
  • Make it ahead and chill overnight. Chilling makes it easy to lift off the layer of chicken fat from the top. Don’t discard it — that fat is pure flavour.
  • Save the fat. It’s the key to the best matzoh balls ever — and it deserves its own post (coming soon).
  • Season at the end. The stock concentrates as it cooks, so wait until the soup is finished before adjusting salt and pepper.
  • Let time do the work. This soup rewards patience more than effort.
Bowl of homemade chicken soup with a clear golden broth, shredded chicken, carrots, egg noodles, and a matzoh ball, garnished with fresh dill and served on a wooden board with a blue cloth.

Roasted Chicken Soup with Perfect Matzoh Balls

Good chicken soup doesn’t start on the stovetop — it starts in the oven. This is a two-step chicken soup, beginning with a deeply flavoured roasted chicken stock, followed by the soup itself. Roasting the bones and vegetables before simmering gives the stock a rich, golden colour and a depth of flavour you simply can’t get otherwise.
It does take a little extra time, but none of it is complicated, and every step is worth it. This is the kind of soup that tastes like it’s been cared for — comforting, clear, and built on flavour from the very beginning.
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Servings 12

Ingredients
  

  • 12 cups roasted chicken stock, (recipe below)
  • 1 4 pound chicken, cut into 8 pieces
  • 4 pounds chicken bones , (backs, feet, ribs, wings, necks)
  • 2 medium onions , peeled and quartered
  • 2 large parsnips , peeled and cut into 2-inch lengths 
  • 4 large carrots , peeled and cut into 2-inch lengths
  • 2 stalks celery, , (with leaves), cut into 2-inch lengths
  • 2 stems parsley , (not the leaves)
  • 10 whole black peppercorns
  • 2 dried bay leaves
  • 1 Tablespoon Diamond Crystal Kosher salt, or 1/2 tablespoon Mortons Kosher salt
  • cooked Matzoh balls, (recipe coming soon)
  • fresh dill or parsley for garnish

Instructions
 

  • Start the soup base. Pour the roasted chicken stock into a large stockpot. Add the chicken bones and the cut-up chicken. Bring to a boil.
  • Skim. Reduce heat to low. Using a slotted spoon, skim off any foam that rises to the surface.
  • Add aromatics. Add onions, parsnips carrots, celery, parsley stems, peppercorns, bay leaves and salt. Partially cover the pot, leaving the lid slightly ajar so steam can escape.
  • Simmer. Simmer gently for 2 hours.
  • Strain. Strain the soup through a cheesecloth-lined strainer into a clean pot. Reserve the cooked carrots to serve in the finished soup.
  • Shred the chicken. When the chicken is cool enough to handle, remove the skin and bones from the breasts and thighs and shred the meat into bite-sized pieces. Discard the bones, skin, and remaining vegetables.
  • Chill overnight. Refrigerate the reserved carrots and shredded chicken in a covered container. Let the strained soup cool slightly, then cover and refrigerate overnight.
  • Remove the fat. The next day, lift off the hardened fat from the top. Save it for the matzoh balls.
  • Finish and serve. Bring the soup to a boil, then reduce to a gentle simmer. Add the reserved carrots and chicken, plus cooked matzoh balls, and simmer for about 5 minutes to warm through. Season with additional salt and pepper to taste. Garnish with fresh parsley and/or dill.
Tried this recipe?Let us know how it was!

Roasted Chicken Stock

Stock keeps well in freezer for up to 4 months.
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Servings 12 cups

Ingredients
  

  • 4 pounds raw chicken bones , (backs, feet, ribs, wings, necks), rinsed and patted dry
  • 2 Tablespoons vegetable oil , divided
  • 2 large onions , quartered, no need to peel, the skin adds great colour to the stock
  • 2 large carrots , washed well, cut into 2 inch lengths, no need to peel
  • 2 stalks celery , cut into 2 inch lengths
  • 1 large leek , halved lengthwise, washed and cut into 2 inch lengths
  • 3 sprigs fresh thyme
  • 10 whole black peppercorns
  • 3 dried bay leaves
  • 16 cups cold water

Instructions
 

  • Preheat oven to 425°F.
  • Roast the bones. Add 1 Tablespoon oil to a large roasting pan. Add bones and roast on the lower rack until deep golden brown, about 40–45 minutes, stirring occasionally for even browning.
  • Roast the vegetables. While the bones roast, toss onions, carrots, celery, and leek with the remaining 1 Tbsp oil on a large baking sheet. Roast until browned, about 30 minutes.
  • Simmer the stock. Transfer the roasted bones to an 8-quart stockpot. Add the cold water and bring to a boil. As soon as it boils, reduce heat to low and skim off any scum that rises to the top. Add roasted vegetables, thyme, peppercorns, and bay leaves.
  • Keep it gentle. Simmer uncovered for 2 hours. The liquid should barely bubble—if it boils (or if you stir), the stock can turn cloudy.
  • Strain and chill. Strain through a cheesecloth-lined strainer and discard vegetables and bones. Refrigerate and remove the fat from the top. Use immediately or freeze in small containers for later.
Tried this recipe?Let us know how it was!


This is the kind of soup you make when you want to slow down and cook with intention. None of the steps are difficult, but each one has a purpose, and together they build a broth that’s clear, golden, and deeply comforting. Make it over a weekend, let it rest, and enjoy the process as much as the result. Once you’ve done it this way, you’ll understand why this is the chicken soup I always come back to.

One-Pan Roasted Tomato Soup with Grilled Cheese Dippers

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The oven does all the work—plus a secret ingredient that turns winter tomatoes into flavour bombs

A hand dips a grilled cheese strip into a bowl of one-pan roasted tomato soup, garnished with basil and olive oil, served on a wooden board.


After weeks of cookies, chocolate, and butter in every form, I’m officially ready for soup. Baking, packaging, and mailing more than 30 holiday cookie boxes will do that. I’m craving something warm, savoury, and unfussy. This one-pan roasted tomato soup lets the oven do the heavy lifting, turning winter tomatoes into flavour bombs with very little effort. Serve it with grilled cheese dippers, and you’ve got comfort food that feels restorative, not indulgent.

The secret is a small step that completely changes the flavour of winter tomatoes—and it all happens in the oven.

The magic ingredient here is tomato powder—an intensely concentrated form of tomato that completely transforms bland winter tomatoes. Tomato powder is exactly what it sounds like—tomatoes that have been slowly dried and ground into a fine powder. It’s deeply concentrated and savoury. It’s one of my favourite ways to boost tomato flavour when fresh tomatoes are out of season. You’ll likely need to order it online, but it’s absolutely worth the trouble. A small amount goes a long way. When it hits the heat of the oven, it melts into the tomatoes, amplifying their natural sweetness and umami as they roast. Think of it as a flavour insurance policy for winter cooking.

Keys to Success

  • Don’t crowd the pan: Give the tomatoes and shallots plenty of space on the sheet pan. Crowding leads to steaming instead of roasting, which means less caramelization and less flavour.
  • Tomato powder goes on before roasting: Sprinkling the tomato powder onto the tomatoes before they go into the oven is key. Heat helps it dissolve and meld with the tomatoes as they roast, creating deeper, more concentrated flavour than adding it later.
  • Roast until collapsed and jammy: You’re not just softening the tomatoes—you’re concentrating them. Look for wrinkled skins, lightly caramelized edges, and a pan that smells rich and savoury. If needed, give them a few extra minutes.
  • Peel the skins before blending: Roasting loosens the skins, making them easy to remove. Taking a minute to peel them off ensures a smoother, silkier soup.
  • Blend thoroughly, then adjust: Blend the soup until completely smooth, then taste. This is the moment to adjust salt or spice before adding the cream.
  • Go low and slow with the grilled cheese: Medium-low heat is your friend. It allows the bread to turn deeply golden while giving the cheese time to melt fully—perfect for dunking.

If You Don’t Have Tomato Powder

Tomato powder delivers the deepest flavour here, but if you don’t have it, tomato paste is the best substitute.

  • Use 2 tablespoons double-concentrated tomato paste
  • Mix it with the olive oil and seasonings before tossing with the tomatoes
  • Roast as directed

The flavour won’t be quite as intense, but roasting will still coax out plenty of sweetness and depth.

If you cook with tomatoes often in winter, tomato powder is worth ordering—it’s shelf-stable, lasts a long time, and adds instant flavour to soups, sauces, and stews.

One-Pan Roasted Tomato Soup with Grilled Cheese Dippers

The oven does all the work to turn winter tomatoes into something rich, savoury, and deeply comforting. A secret ingredient—tomato powder—solves the problem of bland, out-of-season tomatoes.
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Servings 4 servings
Calories 621 kcal

Ingredients
  

Soup

  • 2 Tablespoons Tomato Powder
  • 1 teaspoon Diamond Crystal Kosher salt, optional  (omit if your tomato powder already contains salt)
  • 1/2 teaspoon Aleppo pepper or red pepper flakes
  • 2 Tablespoons light brown sugar
  • 1/2 teaspoon black pepper
  • 1.8 kilograms plum tomatoes, about 30 tomatoes, halved lengthwise
  • 6 shallots, peeled and halved lengthwise
  • 3 cloves garlic, do not peel
  • 2 large sprigs fresh thyme
  • 2 Tablespoons olive oil
  • 1/2 cup 35% cream

Basil Oil (optional)

  • 50 grams fresh basil leaves
  • 25 grams fresh spinach leaves
  • 1 cup neutral vegetable oil, sunflower or safflower

Grilled Cheese Sandwiches

  • 8 slices bread,  (Pepperidge Farm Jewish Rye & Pumpernickel Deli Swirl works beautifully)
  • 8 ounces Gruyere cheese, grated
  • 3 Tablespoons unsalted butter, softened

Instructions
 

Make the Soup:

  • Preheat the oven to 400°F.
  • In a small bowl, mix the tomato powder, salt (if needed), Aleppo pepper, brown sugar, and black pepper. Set aside.
  • Arrange the halved tomatoes, shallots, and unpeeled garlic cloves on a rimmed half-sheet pan.
    Sprinkle evenly with the seasoning mixture, drizzle with olive oil, and toss well using your hands to ensure everything is coated.
    Tuck the thyme sprigs among the vegetables.
  • Roast for 35–40 minutes, until the tomatoes are collapsed, lightly caramelized, and intensely fragrant.
  • Remove from the oven and let cool slightly.
    Slip off and discard the tomato skins. Squeeze the roasted garlic from its skins and discard the papery shells. Remove and discard the thyme stems.
  • Transfer everything to a blender and blend on high until completely smooth.
  • Pour the soup into a medium saucepan, whisk in the cream, and gently reheat over medium-low heat. Taste and adjust seasoning if needed. Keep warm.

Make Basil Oil (optional)

  • Place basil, spinach, and oil into blender. Blend for 2-3 minutes until very smooth. Line a fine mesh strainer with a single layer of cheesecloth. Set strainer over a large bowl. Strain basil oil. Discard basil/spinach solids.

Make Grilled Cheese Dippers:

  • Butter one side of each slice of bread. Place four slices butter-side down on a baking sheet.
    Divide the grated cheese evenly among them, then top with the remaining bread slices, butter-side up.
  • Heat a nonstick skillet over medium-low heat.
    Cook the sandwiches until the first side is golden brown. Flip, cover the pan, and cook until the cheese is fully melted and the second side is deeply golden. Depending on the size of your pan, you may need to do this in 2 batches.
  • Transfer to a cutting board and slice into 2-inch strips.

To Serve:

  • Ladle the hot soup into bowls, drizzle with basil oil, if using and serve with grilled cheese dippers for dunking.

Notes

  1. The basil oil for drizzling onto the finished soup is completely optional. I think it makes for a beautiful presentation, but feel free to leave it out and just garnish with thinly sliced fresh basil leaves instead.
2.  Tomato powder is available on line.. Here are a few brands I have tried and enjoyed.
Knorr
Burlap and Barrel
Hoosier Hill Farms

Nutrition

Calories: 621kcalCarbohydrates: 35gProtein: 24gFat: 46gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 119mgSodium: 1104mgPotassium: 1390mgFiber: 7gSugar: 23gVitamin A: 5239IUVitamin C: 69mgCalcium: 672mgIron: 2mg
Tried this recipe?Let us know how it was!

Prue Leith’s Chocolate Caramel Hobnobs (And Why I Had to Make Them)

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Stack of Chocolate Caramel Hobnobs with feathered dark and white chocolate topping, displayed on a plate with additional cookies in the background.

As soon as I saw these Chocolate Caramel Hobnobs appear as the technical challenge on The Great British Bake Off, I knew immediately I had to make them. They’re Prue Leith’s fancy, extra-indulgent take on the classic British biscuit — toasty oats, chewy centres, a thin layer of glossy caramel, and a smooth feathered chocolate coating on top. The ingredient list includes whole wheat flour and rolled oats… almost wholesome, until they’re not.

These are cookies for people who love a baking project. You know who you are. And if that’s not you, feel free to enjoy the pretty pictures and video and move right along. What I love most about these is the textural contrast: bite through that snappy chocolate shell and it yields to a chewy caramel layer before giving way to the oat-packed cookie underneath. Plus, they’re undeniably beautiful — the kind of treat that looks as impressive as it tastes.

If you’re new to Hobnobs, you’re not alone — they’re a beloved British biscuit that many North Americans have never tasted. Think of them as a toasty, crunchy oat cookie with a rustic, nubbly texture and just the right amount of sweetness. They’re famously good with tea and deeply nostalgic in the U.K. The chocolate-covered version is iconic, and once you try one, you immediately understand why they have such a loyal following.

Keys to Success in baking Prue Leith’s Chocolate Caramel Hobnobs

  • Use the right oats: Large-flake (rolled) oats provide the signature texture. Quick oats or instant oats won’t give the same chew or structure.
  • Don’t skip double-panning: Stacking two baking sheets prevents the bottoms from over-browning while the cookies bake and helps them stay crisp without burning.
  • Chill the dough before cutting: Rolling the dough between parchment and chilling it for 15 minutes makes it firm enough to cut clean, even rounds — and helps the cookies keep their shape in the oven.
  • Trim the cookies while warm: These bake up a little irregular around the edges (authentic GBBO energy). Pressing the cutter over each cookie while they’re still warm gives you perfect rounds that fit neatly into the silicone molds.
  • Make caramel with confidence: Don’t stir the sugar — just let it melt on medium-low heat and darken to a deep amber. Gently swirl the pan if needed, and wash down any sugar crystals with a wet pastry brush to prevent crystallization.
  • Let the caramel cool before assembling: Cool it until thick but still pourable. Too hot and it will run; too cool and it won’t spread evenly.
  • Use good-quality chocolate, not chocolate chips: Because the chocolate is the visible top layer, choose chocolate you enjoy eating on its own. Tempering isn’t required here, but fully melting and cooling it slightly before dipping gives a cleaner finish.
  • Feather the chocolate while it’s still wet: Work one cookie at a time. Dip a cookie in the dark chocolate, pipe the white chocolate lines immediately, and feather them right away. Don’t dip all the cookies first and try to feather afterward — the dark chocolate will begin to set, and you won’t get clean, defined lines.
  • Pipe thin lines of white chocolate, then drag a toothpick through to create the classic feathered pattern. Timing is everything — if the chocolate begins to set, the feathering won’t be clean.

Prue Leith’s Chocolate Caramel Hobnobs

saltandserenity
These are Prue's twist on the classic Hobnob. A layer of caramel and an elegant feathered chocolate topping take the classic Hobnob to a new level.
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Servings 12 cookies
Calories 412 kcal

Equipment

  • 1 heavy bottomed small saucepan
  • 1 candy or instant read thermometer
  • Two 3 inch non-stick round silicone baking pans
  • 1 3-inch round cookie cutter
  • 1 wooden toothpick or wooden skewer

Ingredients
  

Cookies

  • 100 grams unsalted butter
  • 35 grams granulated sugar
  • 40 grams light brown sugar
  • 1 Tablespoon Golden Syrup
  • 50 grams all-purpose flour
  • 50 grams whole wheat flaour
  • 100 grams large flake (rolled) oats, not quick cook or instant oats
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's kosher salt

Caramel

  • 100 grams granulated sugar
  • 100 grams 35% cream
  • 100 grams unsalted butter, cut into 1/2 inch cubes

Chocolate Coating

  • 400 grams bittersweet chocolate
  • 100 grams white chocolate

Instructions
 

Cookies

  • Preheat oven to 350°F
  • Cream the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium speed until light and creamy, about 2–3 minutes.
    Add the golden syrup and mix to combine. Scrape down the bowl.
  • Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, oats, baking soda, and salt until evenly distributed.
  • Combine: Add the dry mixture to the butter mixture. Mix on low just until a dough forms.
  • Prepare pans: Stack two half-sheet pans (13 × 18 inches), lining the top one with parchment.
    Doubling the sheet pans prevents the cookie bottoms from over-browning.
  • Roll and Chill: Turn the dough onto a lightly floured surface. Use your hands to gather together and create a rough rectangular block.
    Roll between two sheets of parchment to a 11 × 8-inch rectangle.
    Chill the sheet of dough for 15 minutes.
  • Cut rounds: Using a 3-inch round cookie cutter, cut 12 rounds.
    Place 6 cookies on the double-lined sheet, spaced apart. Set aside the remaining 6 cookies.
  • Bake: Bake for 6 minutes, then rotate the baking sheet 180°.
    Continue baking 6–7 more minutes.
    Cookies will look slightly irregular and not perfectly round — that’s expected.
  • Trim cookies while warm: While the cookies are still warm, use the 3-inch cutter to trim them into perfect rounds so they fit the silicone molds.
  • Cool: Let the cookies crisp on the baking tray for 5 minutes, then transfer to a rack to cool completely.
    Repeat baking with the remaining 6 cookies.

Caramel

  • Make the caramel: Place the sugar in a small heavy-bottomed saucepan over medium heat. Let it heat without stirring until it begins to melt and turn a deep amber.
    You can gently swirl the pan to help the sugar melt evenly, but avoid using a spoon or spatula.
    If sugar crystals form on the sides of the pot, brush them down with a wet pastry brush to prevent the caramel from crystallizing.
  • Add cream: Carefully pour in the cream. The mixture will bubble vigorously — this is normal. Whisk until smooth.
    Cook until the caramel reaches 248°F on a candy thermometer.
  • Cool and fill silicone molds: Let the caramel cool until thickened but still pourable.
    Spoon a scant 1 tablespoon of the caramel into each of the silicon moulds and place a cookie (base side down) on top of the caramel. Press down gently until the biscuit is touching the caramel then repeat with the remaining 11 cookies. Leave to cool for 10 minutes, then freeze for about 1 hour, until firm. Gently pop the caramel coated cookies out of the moulds.

Chocolate Coating

  • Melt chocolate: Melt bittersweet and white chocolate separately:
    Either in microwave at 50% power in 45-second intervals, stirring between each, or using a double boiler over gently simmering water
  • Set up coating station: Line a baking sheet with parchment.
    Pour the melted dark chocolate into a shallow 4–5 inch bowl.
    Transfer the white chocolate into a piping bag and snip a very fine opening.
  • Dip and Feather: Working with one cookie at a time:
    Dip the caramel side into the dark chocolate
    Let excess drip off
    Place on the parchment-lined sheet
    Before the dark chocolate sets, pipe five thin lines of white chocolate across the top of each cookie.
    Drag a toothpick or skewer through the lines to create a feathered pattern.
  • Set and Store: Chill until the chocolate is fully set.
    Store in an airtight container:
    Up to 1 week in the fridge
    Up to 3 weeks in the freezer

Notes

  • Golden syrup is not the same as corn syrup. Corn syrup is made from starch and has a mild flavour, while golden syrup is made from sugar and has a deeper, buttery caramel taste.
  •  
  • Golden syrup is widely available online and is worth seeking out for the unique flavour it adds.
  • The silicone molds used are 3-inch round baking molds 

Nutrition

Calories: 412kcalCarbohydrates: 42gProtein: 4gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 48mgSodium: 132mgPotassium: 185mgFiber: 3gSugar: 27gVitamin A: 550IUVitamin C: 0.1mgCalcium: 46mgIron: 2mg
Tried this recipe?Let us know how it was!

These might not be your everyday cookie, but that’s exactly what makes them fun. Chocolate Caramel Hobnobs are for bakers who love rolling up their sleeves — melting sugar, trimming rounds, feathering chocolate — the whole delicious production. If that’s you, you’re in the right place. And if you’re too busy right now, go ahead and bookmark this recipe for a quieter weekend and enjoy the pretty pictures in the meantime.

Looking for something quick and easy instead? Try my Double Chocolate Peanut Butter Bark — it’s fast, festive, and every bit as irresistible.

Pita and Dukkah

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Sometimes the simplest things are the most satisfying. Enter pita and dukkah. If you’ve made a batch of dukkah, this is the easiest, most shareable way to enjoy it — no cooking, no fuss, just pure flavour and texture.

Warm pita, the good fruity olive oil, and a bowl of dukkah. Those three ingredients only shine if each one is special. Use your best-quality olive oil here — the kind that smells fruity and vibrant. And don’t settle for cardboard pita. You can absolutely make your own but if you want a store-bought shortcut, Angel Pita Bread (available at Whole Foods) is incredible. Soft, tender, and perfect for dipping.

Three simple ingredients. Endless satisfaction.

Dukkah

Dukkah means “to crush” in Arabic — fitting for this Egyptian blend of toasted nuts, seeds, and spices that’s as versatile as it is addictive.
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Servings 2 cups
Calories 828 kcal

Equipment

  • food processor

Ingredients
  

  • 1/2 cup hazelnuts
  • 1/2 cup shelled pistachios
  • 1 cup sesame seeds
  • 2 Tablespoons coriander seeds
  • 2 Tablespoons cumin seeds
  • 1 teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Mortonsws Kosher salt

Instructions
 

  • Toast the hazelnuts: Preheat the oven to 350°F. Spread hazelnuts on a baking sheet and toast for about 5 minutes, until fragrant. Transfer to a container with a tight-fitting lid (like Tupperware), seal, and shake vigorously to loosen the skins. Remove and discard skins; set nuts aside to cool.
  • Toast the pistachios: Place pistachios on the same baking sheet and toast for about 5 minutes, just until lightly golden and aromatic. Set aside to cool.
  • Toast the seeds: In a dry skillet over medium heat, toast the sesame seeds until light golden brown, stirring often. Transfer immediately to a bowl so they don’t continue to brown. In the same skillet, toast the coriander and cumin seeds, shaking the pan occasionally, until fragrant and the seeds begin to pop.
  • Grind and mix: Transfer the coriander and cumin to a food processor and pulse until finely ground. Pour into the bowl with sesame seeds. Add cooled hazelnuts and pistachios to the processor and pulse until the mixture resembles coarse breadcrumbs — you want texture, not nut butter. Add the nut mixture to the bowl with the ground spices, sprinkle in the salt, and stir well to combine.
  • Store: Transfer to an airtight container or zip-top bag and store in the freezer. Keeps well for several months.

Notes

  • Shaking the hazelnuts in a sealed container is cleaner and easier than rubbing them in a towel.
  • Hazelnuts are often sold already skinned, which makes the first step even easier — just toast them lightly before proceeding.
  • Freezing keeps the nuts fresh and the flavours bright.

Nutrition

Calories: 828kcalCarbohydrates: 36gProtein: 26gFat: 72gSaturated Fat: 8gPolyunsaturated Fat: 23gMonounsaturated Fat: 37gSodium: 1183mgPotassium: 1041mgFiber: 18gSugar: 4gVitamin A: 217IUVitamin C: 5mgCalcium: 890mgIron: 18mg
Tried this recipe?Let us know how it was!

How to serve Pita and Dukkah

To enjoy dukkah the classic way, warm fresh pita and cut it into wedges (or lightly toast it for extra texture). Drizzle your best, fruitiest olive oil into a shallow bowl — the kind that smells grassy and vibrant — and set out a small dish of dukkah beside it. Dip the pita into the olive oil first, then into the dukkah, letting the spices and nuts cling to the surface.

In many Middle Eastern food markets, this is the most traditional — and beloved — way to enjoy dukkah. Vendors sell long, warm strips of fresh pita that you dip first into a bowl of olive oil, then into your own take away little cone of dukkah. It’s the ultimate street food: simple, portable, and completely satisfying. No instructions, no ceremony — just the pure pleasure of warm bread, fragrant oil, and that crunchy, nutty coating.

Bowl of homemade dukkah made with toasted nuts, sesame seeds, and spices, set beside olive oil and warm pita ready for dipping



This little ritual — warm pita, your best olive oil, and a dip into nutty, crunchy dukkah — is how I end up eating half the batch before dinner even begins. It’s unfussy, delicious, and the perfect reminder that when the ingredients are good, the simplest bites become extraordinary.

More Ways to Use Dukkah

Continue the series here: 

Part 1: How to Make Dukkah

Part 2: Dukkah Fried Eggs

Part 3: Dukkah Crusted Salmon

Dukkah Crusted Salmon

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Some dinners look fancy but take almost no effort at all. This is one of them. When you have a bag of dukkah in the freezer, dinner gets wonderfully simple — a no-thinking-required kind of meal. A spoonful of this toasty nut-and-seed blend gives salmon the most irresistible golden crust: nutty, crunchy, and full of warm spice.

Spread a little harissa-mayo over the salmon, press on the dukkah, and let the pan do the rest. The bottom crisps, the top stays tender, and you end up with a weeknight dinner that feels restaurant-worthy with hardly any work at all.

This recipe is Part 3 of my Dukkah series, where I’m exploring all the delicious ways to use this Egyptian blend of toasted nuts, seeds, and spices. If you missed the base recipe, start with How to Make Dukkah. You’ll want a batch in your freezer at all times.

Watch me make it. If you’re a big fan of ASMR videos, this one will make you happy!

Keys to Success in making Dukkah Crusted Salmon

  • A blazing-hot pan. Cast iron is ideal here, but non-stick will also work. Heat it until it’s blazing hot before adding oil — that’s how you get the crunchy, caramelized crust without overcooking the fish.
  • Don’t skip the harissa mayo. It’s the “glue” that makes the dukkah cling to the salmon and also adds a gentle heat and richness. The crust won’t stick the same way without it.
  • Use room temperature dukkah. If your dukkah has been in the freezer, let it warm up for 2–3 minutes on the counter so it doesn’t steam and soften in the pan. Freshly toasted flavours also bloom beautifully in the heat.
  • Finish in the oven. Stovetop heat gives you the crust, oven heat cooks the salmon gently to the perfect doneness. The two-step method makes all the difference.

Serving Suggestions

Serve with simply dressed greens (I love lightly oiled arugula), steamed rice, or roasted asparagus. A squeeze of lemon over the top brightens everything and cuts through the richness of the crust.

This dukkah-crusted salmon is the kind of weeknight dinner that tastes far more impressive than the effort it requires. A swipe of harissa-mayo helps the dukkah cling to the fish, creating a nutty, golden crust that stays crisp while the salmon stays tender. With dukkah in the freezer, this comes together in minutes.

Dukkah Crusted Salmon

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Servings 4 servings
Calories 347 kcal

Ingredients
  

  • 600 grams Atlantic salmon, 4 fillets (about 150 grams each)
  • 1 teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Morton’s Kosher salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons mayonnaise,  (regular or light; avoid fat-free)
  • 1 Tablespoon tablespoon harissa paste, (I love NY Shuk Signature Harissa Paste)
  • 1/2 cup Dukkah
  • 2 Tablespoons olive oil

Instructions
 

  • Preheat the oven to 350°F. Pat the salmon dry and season with salt and pepper. In a small bowl, mix together the mayonnaise and harissa paste. Brush the top of each fillet with a thin layer of the harissa-mayo. Sprinkle 2 tablespoons of dukkah over each fillet, pressing gently so it adheres.
  • Sear the salmon. Heat a 12-inch cast iron or non-stick skillet over medium-high heat. Add the olive oil. When the oil is hot and shimmering, place the salmon fillets dukkah-side down into the skillet. Reduce heat to medium. Sear for about 2 minutes, until the crust is golden brown.
  • Finish in the oven. Flip the fillets, transfer the skillet to the oven, and bake for 10–12 minutes, or until the salmon reaches an internal temperature of 130°F for rare or 140° F for medium.
  • Serve. Remove from oven and serve immediately

Notes

This dukkah-crusted salmon is the kind of weeknight dinner that tastes far more impressive than the effort it requires. A swipe of harissa-mayo helps the dukkah cling to the fish, creating a nutty, golden crust that stays crisp while the salmon stays tender. With dukkah in the freezer, this comes together in minutes.

Nutrition

Calories: 347kcalCarbohydrates: 4gProtein: 31gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 84mgSodium: 823mgPotassium: 815mgFiber: 0.1gSugar: 1gVitamin A: 104IUVitamin C: 1mgCalcium: 20mgIron: 2mg
Tried this recipe?Let us know how it was!

More Ways to Use Dukkah

Continue the series here: 

Part 1: How to Make Dukkah

Part 2: Dukkah Fried Eggs

Part 4: Pita with Olive Oil and Dukkah – recipe coming soon.

—

Dukkah Fried Eggs

Dukkah Fried Eggs

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Fried eggs cooked on a bed of buttery dukkah — nutty, crunchy, and just a little spicy. Breakfast doesn’t get simpler or more satisfying.

Some mornings call for a breakfast that feels just a little special. Enter Dukkah fried Eggs. Nothing fancy—just eggs, butter, and a generous sprinkle of dukkah. As the butter melts, the seeds start to sizzle, releasing that toasty, nutty aroma that makes the whole kitchen smell alive. Crack in a couple of eggs, cover the pan, and a minute later you’ve got crisp edges, golden yolks, and a layer of warm spice underneath. It’s the kind of simple magic that makes you fall in love with breakfast again.

This recipe is Part 2 of my Dukkah series where I’m showcasing different ways to use this Egyptian blend of toasted nuts, seeds, and spices. If you missed Part 1, check it out. How to Make Dukkah— the base recipe that transforms everything from eggs to salmon to warm pita.

Watch the magic. ASMR lovers, this one’s for you: butter hitting the pan, dukkah sizzling, yolks wobbling like liquid gold. It’s breakfast at its most satisfying. 

Dukkah Fried Eggs

Dukkah Fried Eggs

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Servings 1 serving

Equipment

  • 1 8 or 10 inch cast iron or non stick slillet with lid

Ingredients
  

  • 2 teaspoons unsalted butter
  • 2 Tablespoons dukkah
  • 2 large eggs
  • 1 slice sourdough toast

Instructions
 

  • Melt the butter: Place an 8- or 10-inch skillet over medium heat. Add the butter and let it melt.
  • Toast the dukkah: Spoon the dukkah into the melted butter and spread it evenly across the pan. Let it sizzle for about 20–30 seconds to lightly toast the spices.
  • Add the eggs: Crack the eggs directly over the dukkah. Season with a pinch of salt and pepper.
  • Cover and cook: Turn the heat down to low, cover the skillet, and cook for 1–2 minutes, until the whites are just set but the yolks are still jammy.
  • Serve: Slide the eggs onto a plate and serve immediately with sourdough toast for dipping.

Notes

  • Lightly toasting the dukkah in butter intensifies its nutty aroma.
  • Cooking the eggs over low heat with a lid creates steam which helps the whites set gently while keeping the yolks perfectly runny. 
Tried this recipe?Let us know how it was!

Keys to Success when making Dukkah Fried Eggs

  • Toast the Dukkah Gently: When the butter foams, add the dukkah and let it sizzle for 20–30 seconds before cracking in the eggs. This wakes up the spices and deepens the nutty flavour.
  • Cover the Pan: A lid traps steam, helping the whites set while keeping the yolks perfectly jammy. You’ll know it’s ready when the whites are opaque and the yolks still shimmer.
  • Use Butter: Oil works in a pinch, but butter gives the dukkah a rich base to bloom in — and that browned, nutty aroma makes the whole dish sing.
  • Serve It Simply: Slide the eggs onto a piece of toasted sourdough and break the yolks so they run into the dukkah and butter. Each bite is crunchy, creamy, and just a little spicy. It’s the kind of breakfast that feels indulgent but takes less than five minutes to make. 

If you’re loving these flavours, explore the rest of the series: 

Part 1: How to Make Dukkah

Part 3: Dukkah-Crusted Salmon

Part 4: Pita with Olive Oil and Dukkah – recipe coming soon

Dukkah might have Egyptian roots, but it feels right at home on a North American breakfast plate. Once you try eggs this way, it’s hard to go back — the buttery crunch and warm spice turn an everyday breakfast into something quietly extraordinary.

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Dukkah…the sprinkles of the savoury world

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There’s something quietly magical about dukkah. It’s a humble Egyptian blend whose name means “to crush”—and that’s exactly what happens: nuts, seeds, and spices gently pounded together until they form a coarse, toasty mix that tastes like sunshine and warmth. A spoonful adds texture and sparkle to the simplest foods. I like to think of dukkah as the sprinkles of the savoury world—crunchy, nutty, aromatic, and capable of making even a fried egg feel like something special.

I keep a bag of it in my freezer so it’s always within reach. A sprinkle here, a crust there—it’s the kind of seasoning that turns “whatever’s for dinner” into something worth remembering.

How to make Dukkah

The process is simple but deeply satisfying: toast the nuts until fragrant, the sesame seeds until golden, and the spices until they pop. When you pulse everything together, the aroma that rises is intoxicating—nutty, citrusy from the coriander, and just a little earthy from the cumin. The key is to crush, not grind; you want texture, not powder.

Once mixed, it keeps beautifully in the freezer for months—ready to sprinkle, coat, or dip whenever the urge strikes.

Dukkah

Dukkah means “to crush” in Arabic — fitting for this Egyptian blend of toasted nuts, seeds, and spices that’s as versatile as it is addictive.
Print Recipe Pin Recipe
Servings 2 cups
Calories 828 kcal

Equipment

  • food processor

Ingredients
  

  • 1/2 cup hazelnuts
  • 1/2 cup shelled pistachios
  • 1 cup sesame seeds
  • 2 Tablespoons coriander seeds
  • 2 Tablespoons cumin seeds
  • 1 teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Mortonsws Kosher salt

Instructions
 

  • Toast the hazelnuts: Preheat the oven to 350°F. Spread hazelnuts on a baking sheet and toast for about 5 minutes, until fragrant. Transfer to a container with a tight-fitting lid (like Tupperware), seal, and shake vigorously to loosen the skins. Remove and discard skins; set nuts aside to cool.
  • Toast the pistachios: Place pistachios on the same baking sheet and toast for about 5 minutes, just until lightly golden and aromatic. Set aside to cool.
  • Toast the seeds: In a dry skillet over medium heat, toast the sesame seeds until light golden brown, stirring often. Transfer immediately to a bowl so they don’t continue to brown. In the same skillet, toast the coriander and cumin seeds, shaking the pan occasionally, until fragrant and the seeds begin to pop.
  • Grind and mix: Transfer the coriander and cumin to a food processor and pulse until finely ground. Pour into the bowl with sesame seeds. Add cooled hazelnuts and pistachios to the processor and pulse until the mixture resembles coarse breadcrumbs — you want texture, not nut butter. Add the nut mixture to the bowl with the ground spices, sprinkle in the salt, and stir well to combine.
  • Store: Transfer to an airtight container or zip-top bag and store in the freezer. Keeps well for several months.

Notes

  • Shaking the hazelnuts in a sealed container is cleaner and easier than rubbing them in a towel.
  • Hazelnuts are often sold already skinned, which makes the first step even easier — just toast them lightly before proceeding.
  • Freezing keeps the nuts fresh and the flavours bright.

Nutrition

Calories: 828kcalCarbohydrates: 36gProtein: 26gFat: 72gSaturated Fat: 8gPolyunsaturated Fat: 23gMonounsaturated Fat: 37gSodium: 1183mgPotassium: 1041mgFiber: 18gSugar: 4gVitamin A: 217IUVitamin C: 5mgCalcium: 890mgIron: 18mg
Tried this recipe?Let us know how it was!

Keys to Success when making Dukkah

  • Toast, don’t burn. Keep the heat moderate and your eyes on the pan. Nuts and seeds go from perfectly golden to singed in seconds. Stir often and trust your nose—when it smells irresistible, it’s done.
  • Let everything cool before grinding. Warm nuts release oil too quickly, which can turn your dukkah clumpy. A few minutes on a plate to cool will keep the texture light and crumbly.
  • Pulse, don’t puree. Use the food processor in short bursts. You want texture, not paste. If it looks a little rustic, you’ve done it right.
  • Mix and match. Dukkah welcomes improvisation. Try hazelnuts for richness, pistachios for colour, or almonds for a toasty crunch. Add fennel or a pinch of chilli if the mood strikes.
  • Store it smart. Because nuts can go rancid, I keep my dukkah in a resealable bag in the freezer. It stays fresh for months and is ready to sprinkle straight from frozen—no thawing required.


How to Use Dukkah

Once you have a jar of dukkah on hand, you’ll find yourself reaching for it constantly. Here are three of my favourite ways to let it shine:

  • Part 2. Dukkah Fried Eggs
  • Butter, crunch, and liquid-gold yolks.
  • A spoonful of dukkah in sizzling butter forms a fragrant bed for eggs to fry on—every bite is nutty, crisp, and softly spiced.
  •  Part 3. Dukkah-Crusted Salmon
  • Crispy crust, tender inside.
  • Dukkah mixed with a little harissa-mayo makes the perfect coating for salmon—golden, flavourful, and weeknight-easy.
  • Part 4. Pita with Olive Oil and Dukkah
  • The simplest appetizer that never gets old.
  • Dip warm pita into good olive oil, then into a bowl of dukkah for a snack that’s equal parts rustic and irresistible.
  • Recipe coming soon.


From its humble Egyptian roots to your kitchen counter, dukkah proves that a handful of toasted nuts and seeds can do extraordinary things. Once you’ve made a batch, you’ll start to see every meal as a canvas for that irresistible crunch—the sprinkles of the savoury world.

Battle Apple Cider Donuts

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I’ve made both baked and fried apple cider donuts before, but never side by side. This fall, I decided it was time for a little friendly competition — purely scientific, of course. I wanted to see which method would win in a head-to-head test: the brown butter–baked version or the classic fried cider donut.

I’ll start by admitting I’m not really a donut person. If I’m choosing dessert, I’ll usually reach for a cookie. But these? These are a whole different story. Both versions encapsulate everything cozy and comforting about fall — apple cider simmering on the stove, the scent of cinnamon and nutmeg wafting through the kitchen, and sugar clinging to warm pastry. Each batch finishes with a quick toss in cinnamon sugar, sealing in flavour and adding just the right amount of crunch. I had several willing taste testers on standby, which only added to the fun.

The experiment was simple: same base flavours — apple cider, apple butter, cinnamon, and nutmeg — but two very different paths. One donut gets the brown butter treatment and bakes up golden and tender in the oven. The other takes a fearless dive into hot oil, emerging with a crisp, caramelized shell and a perfectly plush, dense interior.

Baked: Soft and tender, like little fluffy clouds.

Stack of freshly baked Apple Cider Donuts.
Interior crumb of Baked Apple Cider Donut. Light and fluffy.

Fried: Crisp shell that gives way to a plush, perfectly dense interior – in the best possible way.

Tray of freshly fried Apple Cider Donuts.
Plush dense interior crumb of fried apple cider donut.

Baking and frying side by side turned out to be the best kind of kitchen challenge. Watching the differences unfold — how each batter behaved, how each one smelled as it cooked — was as fascinating as it was delicious. And while opinions were split among my taste testers (two preferred the baked, three went for the fried), I’m firmly in the fried camp. I adore a dense, satisfying crumb — that texture you really bite into. Light and fluffy gets far too much love and attention, if you ask me.

Keys to Apple Cider Donut success:

  • Reduce the cider for maximum flavour. Boil it down until it’s thick and syrupy — concentrated cider is the heart of these donuts. I saw that America’s Test Kitchen suggested using thawed frozen apple juice concentrate as a shortcut to save time. I tried it, but it just didn’t deliver the same depth or punch of flavour that reduced cider does. It’s worth taking those extra few minutes at the stove — your kitchen will smell incredible.
  • Use the right spice balance. Cinnamon and nutmeg are essential, but don’t overdo it. You want the apple to shine through.
  • Don’t skip the brown butter. For the baked version, this step adds incredible depth and aroma. It’s what takes the flavour from good to irresistible.
  • Mind your temperature. If you’re frying, keep your oil around 350°F. Too hot and they brown before cooking through; too cool and they’ll absorb oil.
  • Handle the dough properly. The fried donut dough is quite sticky — it needs a liberal dusting of flour to handle and shape. Be sure to give it at least 3 hours in the fridge before cutting and frying. This rest time allows the flour to fully hydrate, making the dough easier to work with and ensuring that perfectly plush texture once fried.
  • Use parchment squares for frying. Cut small squares of parchment paper and place each donut on one before frying. This makes transferring the donuts into hot oil so much easier and helps them keep their shape. The parchment slips right off as they fry — just fish it out with tongs.
  • Coat while warm. Whether baked or fried, the cinnamon sugar sticks best when the donuts are still just warm to the touch. Bonus tip: if you can find freeze-dried apple powder, add a touch of it to the cinnamon-sugar mix — it really amps up the apple flavour.
  • Freeze any extras. Both versions freeze beautifully — just rewarm briefly before serving, and they’ll taste freshly made.

Baked Apple Cider Donuts (with a brown butter twist)

Oven-baked cider donuts dipped in brown butter and coated in cinnamon-sugar.
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Servings 20 donuts
Calories 303 kcal

Equipment

Ingredients
  

Donuts

  • 339 grams unsalted butter, to be browned, method below
  • 496 grams fresh apple cider, (2 cups) NOT apple cider vinegar
  • 225 grams all-purpose flour
  • 130 grams whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon Diamond Crystal Kosher salt or 1/2 teaspoon Morton's Kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 198 grams granulated sugar
  • 105 grams light brown sugar
  • 128 grams apple butter or applesauce
  • 3 large eggs
  • 1 teaspoon vanilla bean paste or vanilla extract

Sugar Coating

  • 132 grams granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 Tablespoon freeze dried apple powder, optional

Instructions
 

  • Brown the butter: In a light-coloured, heavy saucepan over medium-low heat, melt the butter. Cook, stirring often, until the foam subsides, it smells nutty, and the milk solids turn deep golden brown, 5–7 minutes. Immediately scrape everything (fat + browned bits) into a heatproof bowl to stop the cooking. Cool 5–10 minutes.
    You’ll use 137 g of this browned butter in the batter; reserve the rest for dipping later.
  • Reduce the cider and enrich: Wipe out the pan. Add 496 g (2 cups) cider and boil over medium-high, stirring occasionally, until reduced by about half (to roughly 1 cup), 10–15 minutes. Off heat, whisk in the 128 g apple butter (or applesauce). Let cool until just warm, not hot
  • Prep pans and oven: Heat oven to 350°F. Lightly spray the cavities of your donut pans; use a pastry brush to coat evenly and avoid pooling. 
  • Dry mix: In a medium bowl, whisk together AP flour, whole-wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined
  • Start the batter with browned butter and sugars: Weigh 137 g of the cooled browned butter into a large mixing bowl. Add 198 g granulated sugar and 105 g light brown sugar; whisk until glossy and slightly thick. Whisk in the eggs one at a time, fully incorporating each before adding the next, then whisk in the vanilla. (If anything looks greasy or separated, give it 30–60 seconds of extra whisking.) 
  • Combine wet and dry ingredients: Switch to a spatula. Stir in half the dry mix, then all of the warm (not hot) cider mixture, then the remaining dry mix. Fold just until no dry patches remain. Batter will be thick and scoopable.
  • Fill and bake: Transfer batter to a piping bag (or zip-top bag) and pipe each cavity about ⅔ full (aim for level rims). Tap pan gently on counter to remove any large air bubbles. Bake 8–10 minutes until domed, lightly golden, and the centres spring back when gently pressed; a toothpick should come out clean. Cool 10 minutes in the pan, then turn out onto a rack. Re-grease pans and repeat with remaining batter.  
  • Cinnamon-sugar finish: Stir together the 132 g sugar, cinnamon, nutmeg. and optional freeze-dried apple powder. Gently re-warm the reserved browned butter until fluid. While doughnuts are warm (not hot), dip the tops in butter, let excess drip, then press into the cinnamon-sugar. For a fully coated effect, lightly brush sides with butter and toss in a shallow bowl of sugar mix.
  • To serve and store: Best the day they’re baked. To freeze, skip the sugar coating; cool completely, freeze airtight up to 2 months. Re-warm at 300°F (about 8 minutes), then dip into melted browned butter and sugar just before serving.

Notes

Adapted from Tara O’Brady’s recipe for Apple Cider Donut Cake. to really amp up the apple flavour, I added a bit of freeze dried apple powder to the cinnamon-sugar mixture for dipping finished donuts into. Totally optional if you can’t find it. I order it online. 

Nutrition

Calories: 303kcalCarbohydrates: 41gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 64mgSodium: 192mgPotassium: 90mgFiber: 1gSugar: 26gVitamin A: 467IUVitamin C: 0.3mgCalcium: 39mgIron: 1mg
Tried this recipe?Let us know how it was!

Apple Cider Donuts

The orchard classic: hot, fresh, and fried to perfection.
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Servings 10 donuts
Calories 449 kcal

Equipment

  • Deep-fry thermometer
  • Doughnut cutter or 3¼-inch round cutter plus 1¼-inch round cutter;

Ingredients
  

Donuts

  • 485 grams apple cider (2 cups), NOT apple cider vinegar
  • 128 grams apple butter (1/2 cup), or applesauce
  • 113 grams sour cream (1/2 cup)
  • 2 teaspoon vanilla bean paste or vanilla extract
  • 455 grams all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Morton's Kosher salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 50 grams granulated sugar (1/4 cup)
  • 53 grams light brown sugar (1/4 cup)
  • 2 large eggs
  • 56 grams unsalted butter (4 Tablespoons), melted and slightly cooled

For frying and coating

  • vegetable oil, for frying
  • 45 grams all-purpose flour, for dusting parchment lined baking sheet, (1/3 cup)
  • 198 grams granulated sugar
  • 1 Tablespoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 Tablespoons freeze-dried apple powder, optional

Instructions
 

  • Reduce cider: In a medium saucepan, bring the apple cider to a boil over medium-high heat. Cook, stirring occasionally, until syrupy and reduced to about 120 ml / ½ cup, 18–22 minutes. Pour into a medium bowl. Whisk in the apple butter, sour cream, and vanilla. Let cool slightly.
  • Mix dry ingredients: In another medium bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg.
  • Cream eggs and sugars: Using a stand mixer fitted with the paddle or a hand mixer, beat the brown sugar, and eggs on medium-high until light and fluffy, 3–4 minutes. Add the melted, cooled butter and mix until incorporated, about 1 minute.
  • Combine wet and dry ingredients: Reduce mixer speed to low. Add the dry ingredients in two additions, alternating with the cider mixture in two additions, starting and ending with the dry. Mix just until combined. Dough will be very soft and sticky.
  • Shape and chill dough: Thoroughly flour a parchment-lined baking sheet with about ⅓ cup flour. Scrape dough onto it. Dust the top and your hands with more flour and gently pat into a ¾-inch thick rectangle. Lightly flour again, cover tightly with plastic wrap, and chill at least 3 hours or up to overnight.
  • Make cinnamon sugar: Stir together the sugar, cinnamon, nutmeg and freeze dried apple powder (if using) in a wide, shallow bowl. If your apple powder has clumped up, push it through a fine mesh sieve to remove any lumps.
  • Cut doughnuts: Cut 10 squares of parchment, about 4 inches each. Working directly on the floured baking sheet, dip your cutter(s) in flour and punch out rounds. If using two cutters, cut the centre holes. Place each doughnut on its own parchment square. Gather scraps (including holes), gently re-roll once, and cut more rounds—don’t overwork or doughnuts will be tough. You should get about 10 doughnuts plus the bonus (chef's snack!) holes.
  • Set up frying station: Place a wire rack over a paper towel–lined baking sheet. Fit a large heavy pot with a deep-fry thermometer. Add oil to a depth of 3 inches and heat over medium-high to 350°F (177°C).
  • Fry doughnuts: Working in batches, carefully lower donuts (parchment and all) into the hot oil; after a few seconds, peel away parchment with tongs. Fry until deep golden brown, about 3 minutes per side. Transfer to the rack. Repeat with doughnut holes, about 2 minutes per side. Return oil to 350°F between batches.
  • Coat & serve: While still warm, toss doughnuts and holes in the cinnamon sugar. Best enjoyed within a few hours of frying.

Notes

Adapted from Dessert Person by Claire Saffitz. Freeze dried apple powder, an optional ingredient in the recipe, is available online, if you decide to use it. I

Nutrition

Calories: 449kcalCarbohydrates: 71gProtein: 7gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 56mgSodium: 418mgPotassium: 157mgFiber: 2gSugar: 30gVitamin A: 271IUVitamin C: 1mgCalcium: 105mgIron: 3mg
Tried this recipe?Let us know how it was!

In the end, the fried donuts won my heart — and my taste buds. That crisp shell giving way to a plush, dense interior is everything I love about fall baking: comforting, nostalgic, and deeply satisfying. Still, the baked version has its charm — soft, tender, and laced with brown butter warmth.

So maybe it’s less a battle and more a celebration of two ways to capture the flavour of fall. Whether you’re Team Brown Butter or Team Hot Oil, the smell of cider and cinnamon wafting through the house is pure happiness.

"Grate" Tomato Sauce

“Grate” Tomato Sauce (Easy No-Peel Fresh Tomato Sauce)

2 Replies
pasta with easy no peel tomato sauce

I’ll admit it — I always get a little greedy at the farmer’s market. Faced with baskets of sun-warmed heirlooms and tiny, sweet cherry tomatoes, I inevitably buy far more than we can reasonably eat in a week. That’s when “Grate” Tomato Sauce comes to the rescue. This quick, no-peel sauce is my favourite way to turn a glut of tomatoes into something beautiful. In less than half an hour, I’ve got a big pot of sauce that’s perfect for pasta tonight, with plenty left to freeze for a taste of summer in the colder months.

My secret to skipping the peeling and coring? A box grater. Just cut the tomatoes in half, give them a quick squeeze to release the seeds, and grate the cut side against the large holes until all that’s left is the skin. It’s fast, tidy, and kind of satisfying. Check out the video in this post to see the method in action.

The beauty of this sauce is that it doesn’t take much to make those tomatoes shine. Shallots lend a gentle sweetness, garlic adds depth, and a spoonful of tomato paste boosts the umami, making the sauce taste slow-simmered in just minutes. Fresh basil ties it all together, while the short simmer keeps the flavour bright. It’s unfussy, quick, and exactly the kind of recipe I lean on when I’ve brought home more tomatoes than I know what to do with.

dicing shallots for "grate" tomato sauce

Keys to Success for “Grate” Tomato Sauce

  • Start with ripe tomatoes Slice them in half and gently squeeze out the seeds before grating. This keeps the sauce from getting too watery.
  • Use the big holes on your box grater The trick is to grate the cut side against the large holes. You’ll be left holding only the skins, which you can discard — no peeling required.
  • Boost the umami A spoonful of tomato paste adds depth, but if you happen to have freeze-dried tomato powder in your pantry, it’s an amazing alternative for concentrated flavour.
  • Balance sweet and heat Tomatoes need a little something to round them out. A touch of honey (or sugar) balances the acidity, while a pinch of Aleppo pepper brings gentle warmth without overwhelming.
  • Don’t skip the basil Fresh sprigs infuse the sauce as it simmers, then get removed before serving. They give the sauce its signature brightness.
  • Butter over oil Marcella Hazan’s famous tomato sauce taught us all the magic of butter in tomato sauce — it softens acidity and adds richness. This recipe follows her lead.
  • Freezer-friendly This sauce makes enough for eight portions, so freeze the extra in smaller containers. Future-you will be grateful when you find summer’s bounty waiting in the freezer.

“Grate” Tomato Sauce

This quick fresh tomato sauce is made without peeling or coring—just grate the tomatoes and simmer with shallots, garlic, tomato paste, and chili flakes for a simple, flavour-packed sauce. This recipe makes enough to sauce about 2 pounds pasta, serving 8 people. It freezes beautifully.
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Cook Time 30 minutes
Servings 8 servings
Calories 76 kcal

Equipment

  • 1 box grater

Ingredients
  

  • 1 kilogram ripe summer tomatoes (medium or large)
  • 3 Tablespoons unsalted butter
  • 2 shallots, peeled and finely diced
  • 3 garlic cloves, grated or pushed through garlic press
  • 2 Tablespoons Tomato powder, or Tomato paste
  • 2 teasspoons Diamond Crystal Kosher salt, or 1 teaspoon Morton's Kosher salt
  • 2 teaspoons honey
  • 1/4 -1/2 teaspoon Aleppo pepper, or red pepper flakes
  • 2 sprigs fresh basil, about 16 basil leaves
  • 1 Tablespoon sherry or red wine vinegar, optional

Instructions
 

  • Prepare the tomatoes: Slice tomatoes in half and gently squeeze out the seeds. Place a box grater over a large bowl. Using the side with the large holes, grate the cut side of each tomato until only the skin remains in your hand. Discard the skins.
  • Cook the aromatics: In a medium saucepan, melt the butter over low heat. Add the diced shallots and cook, stirring occasionally, for 3–4 minutes until softened. If they begin to brown too quickly, add ¼ cup water to prevent burning. Stir in the garlic and cook for 1 more minute.
  • Build the base: Add the tomato paste (or tomato powder), salt, honey, and Aleppo pepper. Stir to combine and cook for 1 minute to deepen the flavour.
  • Simmer the sauce: Add the grated tomatoes and basil sprigs. Reduce the heat to low and simmer gently for 25–30 minutes, stirring occasionally, until the sauce has thickened.
  • Finish and adjust seasoning: Remove the basil sprigs. Taste the sauce and adjust seasoning as needed—add more salt if desired, or a splash of vinegar if the sauce needs brightness.

Nutrition

Calories: 76kcalCarbohydrates: 9gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 138mgPotassium: 368mgFiber: 2gSugar: 6gVitamin A: 1279IUVitamin C: 19mgCalcium: 21mgIron: 1mg
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Making a big batch of this sauce means you’ll have dinner sorted for more than just one night. Freeze the extras, and when winter comes around, you’ll be glad to have a taste of summer ready to go.”

Golden Gazpacho

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Golden Gazpacho is my sunny twist on the classic Andalusian soup—bright, refreshing, and perfect for overflowing late summer markets.

One of my favourite summer soups is the classic Andalusian gazpacho, a chilled tomato-based soup that I’ve already shared on the blog. This new version—Golden Gazpacho—takes that idea in a sunny direction, using up the golden vegetables that flood the markets in late summer: sweet corn, juicy yellow tomatoes, and golden peppers…

Keys to Success for Golden Gazpacho

  • Roast the peppers Raw yellow peppers can taste a little too green and vegetal. A quick roast on the grill or under the broiler softens that edge and adds just enough smoky depth to balance the sweetness of the corn and acidity of the tomatoes.
  • Choose your tomatoes wisely Any mix of yellow tomatoes works here. Large heirlooms bring a mellow, juicy sweetness, while little sun golds add a bright, tangy pop. Use whatever’s best and ripest at the market.
  • Soak the bread Don’t skip this step—it’s essential for the soup’s creamy texture. A quick 30-second soak in water is all you need to soften the bread before blending.
  • Go easy on the garlic Garlic should lift the flavours, not dominate them. Too much can overpower the delicate balance of sweet corn, smoky peppers, and ripe tomatoes.
  • Texture matters Smooth soup alone doesn’t cut it for me—I need crunch. A mix of toppings like raw corn kernels, diced cucumber, and croutons makes each bowl more satisfying. Yes, you can grab a bag of store-bought croutons, but tiny homemade ones are more adorable and delicious.miles better.
  • Don’t skip the straining step Running the blended soup through a sieve is essential. It removes skins and seeds, giving you that silky finish that makes gazpacho so refreshing.
  • Make it ahead This soup only gets better with time. Let it chill in the fridge for at least a few hours before serving, but if you can plan ahead, it’s even more flavourful the next day.


Golden Gazpacho

Golden Gazpacho captures summer in a bowl—sweet corn, sun-ripened yellow tomatoes, and smoky peppers blended into a silky, refreshing soup
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Servings 4 servings
Calories 281 kcal

Ingredients
  

Soup ingredients for blender

  • 1 medium yellow pepper, about
  • 4 ears corn, husks and silks removed
  • 1 four inch piece of baguette, crust removed
  • 2 1/2 pounds yellow tomatoes, a mix of large heirloom and small sun gold is fine, whatever you can find.
  • 2 cloves garlic
  • 1 shallot, peeled and halved
  • 2 Tablespoons Sherry or Red Wine Vinegar
  • 1 Tablespoon Diamond Crystal Kosher salt, or 1 1/2 teaspoons Morton's Kosher salt

Soup Ingredient to whisk in by hand:

  • 3 Tablespoons Extra Virgin Olive oil

Homemade Croutons:

  • 1 six inch piece baguette, diced into 1/4 inch cubes
  • 2 Tablespoons olive oil
  • 1 teaspoon Diamond Crystal Kosher salt, or 1/2 teaspoon Morton's Kosher salt

Garnishes:

  • 1 cup reserved corn kernels (from above)
  • 2 small Persian Cucumbers, diced into 1/4 inch pieces
  • 4 cherry tomatoes, sliced
  • 8 leaves fresh basil, cut into julienne
  • 4 teaspoons extra virgin olive oil,

Instructions
 

  • Roast the pepper: Place the oven rack about 6 inches below the broiler and preheat, or preheat an outdoor grill to high. Char the pepper under the broiler, on the grill, or directly over a gas flame (using tongs), turning every 1–2 minutes until the skin is blistered and blackened all over, 5–7 minutes total. Transfer to a bowl, cover, and let steam for 5 minutes. Peel off the skin, then remove the stem and seeds. Steaming helps loosen the skin, making it much easier to peel.
  • Prepare the corn: Lay the cob on its side on a cutting board. Using a sharp knife, slice off the kernels, turning the cob as you go until all the kernels are removed. You will get about 5 cups of corn kernels. After the kernels are off, stand the cob upright in a medium bowl and scrape down the length with the back of your knife to “milk” the cob, releasing the starchy liquid. This corn milk adds extra sweetness and body to the soup.
    Set aside 1 cup of corn kernels for garnish.
  • Soften bread: Place the baguette in a bowl of cold water and soak for about 30 seconds. Remove and squeeze firmly to expel as much water as possible. The softened bread blends into the soup, giving it body and a naturally creamy texture.
  • Blend the base: Place the roasted pepper, corn, corn milk, soaked baguette, tomatoes, garlic, shallot, salt, and vinegar in a blender. If using large heirloom tomatoes, core and quarter them first; small sun golds can go in whole. Depending on the size of your blender, you may need to work in two batches. Blend until completely smooth. Do not add the oil yet—it will be whisked in by hand later to prevent it from turning bitter in the high-speed blender.
  • Strain and finish: Set a large mesh strainer over a bowl and pour the soup through, pressing on the solids to extract as much liquid as possible. Whisk in 3 tablespoons of olive oil by hand—adding it in the blender can make the oil taste bitter. Cover and refrigerate for at least 4 hours, or ideally overnight for the best flavour.
  • Make the croutons: Preheat the oven to 350°F. Toss the bread cubes with a drizzle of olive oil and spread them out on a baking sheet. Sprinkle with kosher salt. Bake for about 8 minutes, stirring once, until golden and crisp.
  • Serve the soup: Pour the chilled soup into bowls. Arrange the garnishes—reserved corn, diced cucumber, fresh basil, homemade croutons, and a drizzle of olive oil—on the side and let everyone add their own.

Notes

Sunshine in a bowl, this golden gazpacho takes the classic chilled Andalusian Spanish soup in a brighter direction. Sweet raw corn and smoky roasted yellow pepper add depth to juicy yellow tomatoes, while a splash of sherry vinegar keeps it lively. Blended until silky, strained for smoothness, and finished with a drizzle of olive oil, it’s the ultimate make-ahead summer soup. Serve with a handful of garnishes—reserved corn, cucumber, herbs, and crunchy croutons—so everyone can dress their own bowl.

Nutrition

Calories: 281kcalCarbohydrates: 19gProtein: 5gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 2484mgPotassium: 941mgFiber: 3gSugar: 3gVitamin A: 244IUVitamin C: 86mgCalcium: 49mgIron: 2mg
Tried this recipe?Let us know how it was!

Golden Gazpacho is summer in its brightest form—silky, refreshing, and full of sun-ripened flavour. I love bringing it to the table in a glass pitcher with all the toppings on the side. Guests can have fun making their own bowls, and you get the joy of watching everyone turn it into something uniquely theirs.