After moving to Lyon in 2025, I quickly understood how it earned its place as the best food city in France. People will tell you that Paris is the head of France and Lyon is its stomach. If you are interested in diving deep into French food culture, you will love Lyon.

Even better, Lyon is more than bouchons and Michelin stars. Lyon is frequently called the most walkable city in France and even in all of Europe. It’s easy to navigate on foot or by its fast and easy public transport and is full of beautiful neighborhoods that each have their own vibe. And if you’re traveling with kids, it’s a great option. Almost all of my favorite things to do in Lyon are great for kids (see the complete list below)

Whether you’re visiting for a weekend or planning a longer stay, this guide covers the best places to eat, where to stay, what to do, and the insider tips I share with all of my friends and family who come to visit.

Why Visit Lyon?

Lyon is a 2 hour train ride to the southeast of Paris. It’s a great stopping point on your way to the Alps, which you can often see from Lyon, directly to the East. It is is France’s third-largest city and the capital of the Auvergne-Rhône-Alpes region. Lyon is known for:

• rich food culture (both French food and beyond)
• unique architecture
• walkability and excellent public transportation
• vibrant local markets
• central location with access to the Alps and Provence
• a slower, more relaxed pace than Paris

It’s also one of the best cities in Europe for people who want an accessible mix of culture, food, walkability, and affordability without the overwhelm and cost of a major tourist capital.

When to Visit

Lyon is hot and dry in the summer (July and August), cold and gray in the winter (December, January, and February). The fall and spring are long and beautiful. My favorite times to visit are September and October or April and May.

If you like to visit during a big event, book your visit during the Visit During Fête des Lumières in December. This annual light festival of massive light installations projected across buildings takes over the whole city and attracts visitors from around the world. It’s a busy time to visit.

How Long to Stay

At a minimum, you’ll want 2 full days in Lyon. 3 days is ideal. And if you want to take a day trip like to Pérouges or Annecy or go do a wine tasting, add one day for that.

Note: Most restaurants and nearly all stores are closed on Sundays. If you’re here over a Sunday, keep that in mind.

How to Get Here

By Air

Fly into Lyon-Saint Exupéry Airport. Lyon is an hour flight from Paris and many other major European cities. The airport is 30 minutes away from the center of the city. You can easily take the Rhônexpress (an airport tram) to Part-Dieu station where you’ll then grab the metro or a tram to get to your hotel. The Rhônexpress is €16 one-way for an adult. If traveling with a group, I recommend hiring a car ahead of time. Our family of five usually pays €90 one-way from the airport to our apartment.

By Train

As with most of Europe, the train is an excellent way to get to and from Lyon. It’s 2 hours by train from Paris. Most trains come in and out of Part-Dieu station and you can then take the metro or a tram to get around town. If you’re staying in the center of the city, like in Presqu’île, look for trains that will take you all the way to Perrache station. Perrache is between Presqu’île and Confluence and some trains (like some of those from Paris) will take you all the way to Perrache and then you’ll be right in the city.

Don’t Get a Rental Car

I strongly discourage you from getting a rental car unless you’ll be traveling a lot outside of Lyon to places you can’t reach by train. One of the must frustrating weeks of my life in Lyon was the week I had a rental car here (and we have a garage!). Recent green initiatives in the city have made it extremely accessible by public transportation and much less so by car. It is a headache to drive and park here and you will inevitably end up sitting in traffic.

Where to Stay

Every neighborhood has its own personality. But if you’re here on vacation, being central is key. Here are my top picks, in order of preference for where to stay in Lyon.

Presqu’île

If it’s your first visit, Presqu’île is my top recommendation. This is the center of the peninsula located between the Rhône and Saône rivers. Here you’ll find pedestrian walkways between large central squares. It’s full of restaurants, shopping streets, monuments, and beautiful architecture.

You can walk almost everywhere in central Lyon from Presqu’île or take a short ride on the metro or tram.

The vibe of Presqu’île is:

• grand boulevards
• huge open squares
• large hotels (including many international chains)
• all forms of public transportation

Where to stay in Presqu’île:

• Hotel Carlton
• 2-bedroom AirBnb on Place Bellecour (we had friends who stayed here and it was big, quiet and convenient; no air-conditioning so best for cooler months)
• 4-bedroom AirBnb (we had friends who stayed here and it was also great; note that the building’s elevator stops one floor below the apartment; has air-conditioning, which is a must in the summer)

Croix-Rousse

This is one of my favorite neighborhoods in Lyon. Once home to Lyon’s silk workers, Croix-Rousse feels local, creative, a little edgy, and slightly village-like. There are lots of markets, unique shops, and great bakeries.

The vibe of Croix-Rousse is:

• windy narrow streets
• street art and “street art” (graffiti)
• smaller boutique hotels
• sweeping views over Lyon
• lots of steps and hills

Where to stay in Croix-Rousse:

• Hotel Fort St Laurent Lyon – Accor (we stayed here every time we visited Lyon and always loved it; great breakfast; gorgeous patio for drinks; air-conditioning; AND they have rooms that can fit a family of 4 or 5)

Vieux Lyon

Vieux Lyon is the city’s historic old town and one of the largest Renaissance districts in Europe. This area is a must-see on any visit to Lyon. You’ll want to eat in a bouchon, ride the funicular to Fourvière, and check out the hidden passageways called traboules.

I recommend staying here with caution because it can be very packed with tourists roaming the cobblestone streets.

The vibe of Vieux Lyon is:

• historic cobblestone streets
• colorful buildings and hidden passageways
• ancient buildings with windy staircases
• tiny pocket parks and squares
• Instagram-worthy views and photos

I don’t currently have a go-to recommendation for staying here because your best bet will be to find short-term rentals. If you stay or have stayed somewhere great in Vieux Lyon, please send me your recommendation.

6th Arrondissement

Located just east of the Rhône River, the 6th arrondissement is one of Lyon’s most elegant residential neighborhoods. Compared to the busier atmosphere of Presqu’île or Vieux Lyon, the 6th feels calmer, more polished, and distinctly residential.

It’s not my top pick for places to stay, especially for shorter visits, because it won’t feel right in the heart of the city. However, it’s popular with families and travelers looking for a quieter, more comfortable home base while still staying close to things. Keep in mind that you’ll probably be hopping on public transportation or walking a bit to see the main attractions.

The vibe of the 6th is:

• wide modern boulevards with traffic during peak hours
• classic Haussmann-style buildings
• very residential
• easy access to the city’s huge, beautiful park – Parc de la Tête d’O

I don’t currently have a go-to recommendation for staying in the 6th because your best bet will be to find short-term rentals. If you stay or have stayed somewhere great in the 6th, please send me your recommendation.

Confluence

Modern, sleek, and very family-friendly, Confluence is full of newer buildings, riverfront walking paths, shopping, and contemporary architecture. It’s south of the Perrache train station and a bit cut off from Presqu’île.

I’m giving this neighborhood a shout-out because there are a few hotels that might come up in your search and might be a good fit for you. However, I don’t really recommend staying in Confluence unless there is a compelling reason to. It’s not the classic French or Lyon experience you’ll be picturing as a visitor.

But if you end up here, you’ll easily be able to access the rest of the city, and if you’re traveling as a family, you’ll like how quiet it is. Our family lives in Confluence and we love it! Just not my top pick for visitors.

What to Do in Lyon

You’ll have a great time wandering around the different neighborhoods of Lyon, but here are my must-do activities.

1) Ride the Funicular to Fourvière

The Lyon’s most iconic landmarks.

From Vieux Lyon station, ride the funicular up to the top and explore the area around the Basilica of Notre-Dame de Fourvière. It’s beautiful on the inside, and outside there are panoramic views over the entire city. There’s also a cute little shop with souvenirs on the square next to Pignol.

From there, walk downhill toward Ancient Theatre of Fourvière, Lyon’s remarkably preserved Roman amphitheater. It’s the oldest Roman theater in France and a centerpiece of Lyon’s UNESCO World Heritage–listed historic area. My kids love climbing and exploring this large area. In the summer it hosts concerts.

My favorites:

• pastry or coffee at Pignol cafe (it can get crowded, but on nice days there is outdoor seating)

2) Explore Vieux Lyon and find the Traboules

You don’t need to have a plan in Vieux Lyon. Just meander the streets, stop in stores that interest you, and taste anything that looks good along the way.

Be sure to check out Cathédrale Saint-Jean-Baptiste, and peek around the back to explore the ruins and find nice playground in the shade (if you have kids).

Lyon’s hidden passageways (traboules) are one of its most unique features. Originally used by silk workers to transport fabric to the river while protecting it from the elements and then later used by the French resistance to move around without drawing attention from German soldiers, you can feel the history in these.

They cut through buildings, courtyards, and staircases throughout the city, but many of the publicly accessible ones are in Vieux Lyon. You can find the public ones by a quick google map search. Just be sure to be quiet and respectful as you walk through them because people still live above these passageways.

My favorites:

• take a food tour with Anna in Lyon (must book ahead; I loved this tour with Anna – here’s a short video I made of our experience)
• ice cream at Glacier Terre adélice (there are a few locations, but this one is very charming; they sell delicious ice cream but also some really weird flavors if you’re into that sort of thing…which I am)

3) Explore Croix-Rousse

Start the morning at the neighborhood market on Boulevard de la Croix-Rousse, one of the best outdoor markets in Lyon. Afterward, spend time exploring the side streets that wind around the neighborhood. This part of Lyon is full of hidden courtyards, murals, staircases, and tiny independent shops that reward wandering without a plan.

Stop for a long lunch at a neighborhood café or bouchon, then spend the afternoon browsing bookstores, pastry shops, and small boutiques before walking downhill toward the city center. The descent offers some of the best panoramic views in Lyon, especially around sunset.

My favorites:

• do the wine tasting with Lyon Wine Tastings (must book ahead; we had an absolute blast at this wine tasting – here’s a short video I made)
• lunch or dinner at Daniel et Denise
• learn about the history of the silk workers in Lyon at Maison des Canuts (it’s very small)
• grab a drink on the patio at Hotel Fort St. Laurent for sweeping views of the city

4) Shopping and Snacking on Presqu’île

Stroll down the large pedestrian streets from Place Carnot to Hôtel de Ville (or the opposite direction, or anything in between), but focus on exploring the side streets for shopping and snacks. You’ll find great restaurants and shops, but here are a few I love:

• grab a coffee or glass of wine at an outdoor table at Café des Jacobins (the food isn’t remarkable but the view of the square is perfect for sipping and relaxing)
• stop by Cigoire for truly unique local items
• get a pastry at Pralus (the crescent and all its variations are beyond)
• grab a drink at any of the outdoor cafes along the Saône
• get savory crêpes and a glass of cider at Breizh Café (there are locations of this casual spot all over France, but the food is always delicious, fairly light, and they serve food all afternoon, so you can grab a late lunch or early dinner, unlike at most other restaurants in Lyon that hold to strict French meal times)
• check out the unique stationary selection at Yolili papeterie
• lunch or dinner at Brasserie des Deux Rives (one of our favorite spots – reservation recommended)
• find the most incredible array of unique gifts at Les Creations Lyonnaise (the biggest location is down the escalator at Hôtel Dieu – Cour du Midi where there’s also a nice little covered area to grab a drink)
• dinner at Gaheca (super cozy dining room down in a cave – perfect for cold rainy days or really hot days)

5) Explore Parc de la Tête d’Or

The park is huge and beautiful – it’s Lyon’s Central Park (though it’s a bit out of the way, not exactly central). There is a small free zoo in the center of the park. If the weather is nice, there are places to grab a drink along the lake and you can rent paddle boats too.

For adults, rent an electric bike at any of the MANY locations through VeloV (you’ll need the app). You can just hop on and bike around Parc de la Tête d’Or.

For kids, the park has a number of playgrounds and paid attractions like pony rides and a small go-cart track.

6) Snack through Les Halles de Lyon Paul Bocuse

Les Halles de Lyon Paul Bocuse is Lyon’s most famous indoor food market and a fun place to meander for anyone interested in French food culture. It’s very busy at lunch hour, so try to visit a little before lunch if you want to grab a seat for lunch or mid-afternoon if you want to check it out when it’s quiet.

It’s named after legendary chef Paul Bocuse. At small booths vendors sell oysters, local artisan cheeses, pastries, chocolates, charcuterie, and regional wines. It’s polished, lively, and unmistakably Lyonnais.

While it’s more expensive and touristy than a neighborhood market, it’s still one of the best places in the city to sample local specialties in one stop.

What to Eat in Lyon

Lyon is often called the gastronomic capital of France, and honestly, the reputation is deserved. This is not a city where meals are rushed. And if you like talking about food, people here will want to talk to you about it!

Try a Traditional Bouchon

A bouchon is a traditional Lyonnais restaurant serving hearty regional dishes.

Expect:

• quenelles
• saucisson brioché
• salade lyonnaise
• rich sauces
• cozy dining rooms

Some bouchons are touristy, while others still feel deeply local.

Visit the Markets

One of the best ways to experience Lyon is simply by wandering through a neighborhood market in the morning. Grab things for a picnic to enjoy along one of the rivers or in Parc de la Tête d’Or. A quick search will help you find markets that are operating on the days you’re in town.

Keep an Eye out for Desserts

Lyon has an incredible pastry and dessert scene.

Look for:

• pink pralines (and the pastries made from it)
• praline brioche (you’ll see people all over town carrying the colorful bags from Pralus)
• seasonal fruit tarts
• artisan ice cream
• local chocolate from Voisin

What did I miss?

Have you been to Lyon or do you live here? What are your recommendations? Are there questions you have that I didn’t answer? Tell me in the comments!

The post A Local’s Guide to Lyon, France: Where to Stay, Explore, and Eat in 2026 appeared first on Inquiring Chef.

Looking for the perfect creamy chocolate frosting but don’t want the sweetness of traditional buttercream? This frosting is for you. With balanced sweetness and chocolate flavor, this recipe is light enough to spread over cakes and has enough stability for piping over cupcakes.

This frosting pairs perfectly with:

• Chocolate Cake (One-Bowl Chocolate Cake is the only one you ever need)
• Vanilla Cake (go for Easy Vanilla Cake for a shortcut)
• Brownies
• Cupcakes (vanilla or chocolate cupcakes are always a win)
• Peanut Butter Cake

How Much Frosting Do I Need?

This recipe makes enough chocolate frosting for:

• 8″ round or square cake or brownies (a thick layer)
• 9″ round or square cake or brownies (in medium layer)
• 9″ x 13″ cake or brownies (in a thin layer)
• 12 cupcakes

Need more for a layer cake or just want to be sure you have enough? Just click the x2 button in the recipe and it will automatically double the recipe for you.

How to Make It

Step 1: Beat the Butter

Beat softened butter, cocoa powder, honey, and vanilla extract smooth. Start low and increase the speed. Don’t skimp on tis step. You want it to be really smooth.

Step 2: Add Powdered Sugar and Milk

Add powdered sugar and milk and beat on high until even.

Step 3: Adjust the Texture

Check the frosting. Is it smooth but spreadable? If it’s too thick to easily spread, add a little milk until you can easily spread it over cake or pipe it onto cupcakes.

Honey in Frosting?

It might surprise you to see honey in the ingredients list for this frosting. You can skip it and the frosting will still turn out, but honey adds stability to the frosting and will help it to hold its shape whether you’re spreading it or piping it. If you’ve never tried a frosting with a bit of honey, give it a shot. It won’t change the flavor, but will make your frosting a bit more sturdy without taking away from its creaminess.

Storing Frosting

Leftover frosting? Or just want to make this ahead. Frosting is really easy to store.

Refrigerate – Store it, covered tightly, in the fridge for up to 5 days.

Freeze – Freeze it for up to 3 months.

To use it, bring it to room temperature and beat it on high until it’s light and fluffy again.

Easy Snack Cakes

Easy Vanilla Cake (with oil, no butter)

Pumpkin Chocolate Chip Snack Cake

Semolina Cake

Easy Peanut Butter Cake

Favorite Tools

Hand MixerMixing BowlsSilicon Spatula Set

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Creamy Chocolate Frosting

No guesswork needed – this recipe makes an incredibly creamy chocolate frosting with the perfect balance of rich chocolate flavor and sweetness.

Course Dessert

Keyword baking, chocolate, easy, easy baking, frosting, small-batch

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 173kcal

Author Jess Smith via Inquiring Chef

Cost $3.50

Equipment

• Stand or Handheld Mixer
• Mixing Bowl

Ingredients

• 8 Tablespoons Unsalted Butter, softened to room temperature
• 3 Tablespoons Unsweetened Cocoa Powder
• 1 Tablespoon Honey
• 1/2 teaspoon Pure Vanilla Extract
• 1 cup Powdered Sugar
• 1 Tablespoon Milk, any type (plus up to an extra 2 Tbsp if needed)

Instructions

• Combine butter, cocoa powder, honey, and vanilla extract. With a handheld mixer or the whip / whisk attachment on a stand mixer, start on low until the ingredients are combined. Increase the speed to high and beat until the ingredients are very even and smooth.
• Add powdered sugar and milk and continue mixing until the frosting is very fluffy and smooth. If the frosting still seems too thick to easily spread, add more milk, a small amount at a time as needed, beating after each addition.
• Spread frosting over cake or store according to notes below. (Note: If frosting a freshly baked cake, allow the cake to cool completely before frosting.)

Notes

Storage Tips:

Refrigerate – Store the frosting, covered in the fridge for up to 5 days.

Freeze – Freeze for up to 3 months.

To serve, bring it to room temp and rewhip with a handheld or standing mixer until light and fluffy again. 

 

 

Nutrition

Calories: 173kcal | Carbohydrates: 18g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 3mg | Potassium: 29mg | Fiber: 1g | Sugar: 17g | Vitamin A: 350IU | Calcium: 8mg | Iron: 1mg

The post Creamy Chocolate Frosting appeared first on Inquiring Chef.

Simon says: ⭐⭐⭐⭐⭐ Yum yum. Such a delicious recipe. Thanks for sharing this.

If you love citrus desserts, this honey-sweetened citrus polenta cake is for you. Not only does this recipe feature the kind of orange and lemon flavors that will light up a room, but including a little citrus zest along with the juice lifts the flavors to a whole new level. 

The last step in this recipe is what transforms the cake from fabulous to out-of-this-world amazing. When the citrus syrup is drizzled onto the cake it soaks through the dense cake-y texture, so that each bite is filled with sweet syrupy honey and citrus goodness.

Need another reason to fall in love with this cake? The crumbliness of polenta is perfect for absorbing that extra layer of syrup, so this treat is even more moist the day after it’s baked. 

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What Is Polenta?

Polenta is a coarse type of cornmeal made from ground yellow corn. Polenta creates a pleasant, crumbly texture in baked goods – the kind of texture that is perfect for picking up loose crumbs with the back of a fork. 

How to Make Polenta Cake

1. Prep the cake pan. Line the pan with parchment paper and spray with cooking spray. 
2. Cream the butter and sugar. Mix until light and fluffy, then add the almond flour and beat until just combined. 
3. Add the wet ingredients. Add the eggs one at a time, followed by the vanilla, orange juice, and zest.
4. Combine remaining dry ingredients. Whisk together the polenta, baking powder, and ground cardamom. Add these to the batter and combine.
5. Bake the cake. Bake for 30 minutes in the preheated oven, and then reduce the heat to 320 degrees F (160 degrees C) and bake for another 25 to 30 minutes. 
6. Make the syrup. Boil the lemon and orange juices in a stainless steel saucepan. Add the honey, and then continue to boil for 4 to 5 minutes.
7. Finish with syrup. Poke holes in the top of the warm cake with a bamboo skewer. Spoon the hot citrus syrup over the top and allow to cool in the pan
8. Remove the cake and serve. Invert the pan over a plate, cutting board, or other hard surface to remove the cake. Slice, serve, and enjoy!

Ingredients

For the Cake:

• Butter, Sugar – Use soft unsalted butter for easy creaming, and to control the salt content. 
• Almond Flour – Baking with gluten-free almond flour adds more moisture to baked goods when compared to all-purpose flour. The ground almonds in the flour also make items like tea cakes, muffins, and cookies a touch denser. 
• Large Eggs – Eggs add moisture and richness. Always use large eggs when baking, and bring them to room temperature before using.
• Pure Vanilla Extract – A touch of vanilla with the citrus creates the dreamiest cake flavor.
• Navel Orange – Orange juice is sweet, but orange zest is even sweeter. Using both the orange zest and the juice really lifts the beautifully bright citrus flavors in the cake.
• Polenta – Polenta gives the cake a golden color. Avoid instant polenta when baking; it has less texture and flavor.
• Baking Powder – Lightens the texture of baked goods.
• Ground Cardamom – Fragrant cardamon loves being paired with citrus desserts. To get the most out of the cardamon spice in this recipe, buy whole cardamom pods and grind the seeds down yourself. This step takes a bit more time, but the flavor is more vibrant than pre-ground cardamom. 

For the Syrup:

• Lemons, Navel Oranges – Mixing lemon juice with orange juice gives the cake topping syrup the perfect balance of tartness and sweetness.
• Honey – To naturally sweeten the syrup. Any type of honey (clover, wildflower, etc.) will work. 

Storage tips

Store this cake in the refrigerator for up to 4 days. Because the cake is topped with syrup, storing at room temperature is not recommended. 

How to serve it

This cake is a satisfying treat on its own with a warm cup of tea or coffee, but you can also serve it with a fresh fruit garnish, a bowl of ice cream, or a dollop of whipped cream.

Variations

• Try different citrus – Kumquats, Mandarin oranges, tangerines, blood oranges, and Meyer lemons can be used for the syrup or the cake.

• Add powdered sugar – A dusting of powdered sugar creates an elegant presentation.

FAQs

More Easy Dessert Recipes

Creamy Chocolate Frosting

Orange Polenta Cake

Easy Chocolate Cupcakes

45 Adorable Easter Cupcake Ideas

Favorite Tools for Baking

8″ Cake PanStand MixerMixing Bowls3 quart Saucepan

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Honey Citrus Polenta Cake Recipe

Honey Citrus Polenta Cake is an easy treat whose simple elegance makes it perfect for any occasion. Warm citrus and honey syrup keeps the cake moist, and the blend of polenta and almond flour give this tender cake a pleasant crumbly texture.

Course Dessert

Keyword cake, dessert, easy baking, easy dessert recipe, easy recipe, gluten free, summer dessert, sweet treats

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 10

Calories 786kcal

Author Jess Smith via Inquiring Chef

Cost $6.00

Equipment

• 8-inch Cake Pan
• Parchment Paper
• Stand Mixer
• Mixing Bowl
• Saucepan

Ingredients

For the Cake:

• 1 cup butter, softened (220 g)
• 1 1/4 cup sugar (220 g)
• 3 cups almond flour (300 g)
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 navel orange, zest and juice
• 1 cup polenta (150 g)
• 1 teaspoon baking powder
• 1/2 teaspoon ground cardamom (see note)

For the Syrup:

• 2 lemons, juice
• 2 navel oranges, juice
• 4 Tablespoons honey

Instructions

• Preheat the oven to 350 F / 180 C.
• Line an 8-inch round cake pan with parchment paper and spray it lightly with nonstick cooking spray.
• In a standing mixer, beat the butter and sugar on high until light and fluffy. Add the almond flour to the mixer and beat on low until just combined.
• Add the eggs one at a time, mixing on low between each egg. Add vanilla, orange juice and zest and mix on low until evenly combined. The batter will be lumpy.
• In a separate small bowl, whisk together the polenta, baking powder, and ground cardamom. Add these ingredients to the batter and mix on low just until no dry spots remain.
• Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, and then reduce the oven's heat to 320 degrees F (160 degrees C) and bake for another 25 -30 minutes or until the cake is firm and deep golden brown on top.
• To make the syrup, squeeze the lemon and orange juices into a stainless steel saucepan, bring to a boil and add the honey, stirring to combine. Keep the liquid boiling until it has formed a thin syrup (4-5 minutes).
• Using a bamboo skewer, poke holes into the top of the cake (still warm and in its pan) with a skewer then spoon the hot citrus syrup evenly over the top. Leave in the pan until completely cool and then invert the pan over a plate or cutting board to remove the cake.
• Cake can be refrigerated for up to 4 days.

Notes

Generously adapted from Nigel Slater’s recipe in the Observer and discovered thanks to this beautiful blog post on Rachel Eats. Nigel Slater’s original recipe advises that you use 12 whole cardamom pods for this recipe. Crush them and grind the extracted black seeds for a more deeply complex cardamom flavor than you will get with the pre-ground variety. Cardamom does not retain its intense flavor for as long as some spices, so I too would recommend grinding your own, although I would argue this cake is every bit worth making even if you prefer to skip that step.

Nutrition

Serving: 10g | Calories: 786kcal | Carbohydrates: 65g | Protein: 19g | Fat: 55g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 169mg | Potassium: 172mg | Fiber: 9g | Sugar: 37g | Vitamin A: 746IU | Vitamin C: 26mg | Calcium: 195mg | Iron: 3mg

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The post Orange Polenta Cake appeared first on Inquiring Chef.

Nidhi says: ⭐⭐⭐⭐⭐ Hey, these are the BEST whole wheat pancakes ever. I could not believe how fluffy they turned out. Loved them! Thanks for sharing the recipe, so simple and amazing.

Listen, we know we should be eating more whole wheat, but if you’re like me, you also want pancakes that are truly delicious. THIS is the recipe that accomplishes both. You can feel great about eating these and feeding them to your family, but they’re also so delicious that everyone will ask for them again and again.

Even if you’re not the homemade breakfast type, try these pancakes! They’re incredibly easy (one bowl) and so delicious.

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What do they taste like?

These pancakes are just a bit sweet so they need no other topping than a spread of butter, though no one ever complains about a bit of maple syrup. The whole wheat flour gives them a pleasant nutty flavor that is much more interesting than classic buttermilk pancakes made with all-purpose flour.

Ingredients for Whole Wheat Pancakes

• Buttermilk – I know that buttermilk isn’t something that everyone keeps on hand (though around our house, we make these pancakes so often that we always have it), but it’s inexpensive and definitely worth grabbing on your next run to the store. The subtle tart flavor really makes these pancakes taste great! If you don’t have it – no worries – see below for an easy substitute. 
• Whole Wheat Flour – These use entirely whole wheat flour which can be found in the baking aisle next to the all purpose flour. If you don’t use it often, store it in the freezer and it will stay fresh for a looooong time and be ready anytime you want to make these pancakes (or these whole wheat waffles).  
• Eggs – You’ll need 2 large eggs.
• Light Brown Sugar – Dark brown sugar works just fine too. I’ve also made this with white sugar, and it came out great. 
• Cooking Oil – Any type of oil you would use in baking or cooking will work great here. I use vegetable, canola, grapeseed, or avocado oil, depending on what I have on hand.
• Baking Powder – The baking powder is what helps these pancakes to bake up tall and be extra light and fluffy. The recipe requires 2 Tablespoons – it will seem like a lot, but it’s right!

(How sweet are these little notes that come with our favorite local eggs?)

How to Freeze Pancakes

This makes a big batch, so definitely plan to freeze leftovers! After making the pancakes, allow them to cool completely. Place them on a sheet pan – it’s okay if they overlap slightly. Transfer the pan to the freezer and freeze for 2 to 3 hours. Once pancakes are frozen solid, move to freezer bags. Seal tightly and freezer for up to 6 months. 

Pancakes (and waffles) are freezer rockstars. Just take out as many as you need and warm them up in the toaster or under the broiler for a couple minutes.

More Whole Wheat Recipes

Light and Fluffy Whole Wheat Waffles

Double Chocolate Whole Wheat Pancakes

Overnight Yeasted Whole Wheat Waffles

Favorite Tools

Mixing BowlsFlat WhiskElectric GriddleFlexible Spatula

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Whole Wheat Pancakes

Made with 100% whole wheat flour, these not only bring a little extra nutrition to the breakfast table, they are light, fluffy and absolutely delicious. This makes a big batch of pancakes, so be prepared to refrigerate or freeze leftovers (they reheat well in the toaster).

Course Breakfast

Keyword easy breakfast recipe, easy recipe, freezer-friendly breakfast, healthy breakfast recipe, kid-friendly recipe, whole wheat

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 469kcal

Author Jess Smith via Inquiring Chef

Cost $4.50

Equipment

• Skillet
• Mixing Bowl
• Spatula

Ingredients

• 2 large eggs
• 1/4 cup light brown sugar, packed (1/4 cup = 50g)
• 1/4 cup cooking oil (vegetable, canola, grapeseed, or avocado oil)
• 2 cups buttermilk (2 cups = 475 mL; see note)
• 2 cups whole wheat flour (2 cups = 250g)
• 2 tablespoons baking powder
• 1/2 teaspoon kosher salt

Instructions

• Beat eggs and brown sugar in a mixing bowl with a wire whisk. Beat in canola oil and buttermilk until evenly combined. Add dry ingredients all at once and stir with a wooden spoon until smooth.
• Ladle batter onto a hot, oiled griddle or skillet until bubbles form on the surface. Flip to the other side and cook until both sides are golden brown. Serve immediately, with butter and syrup.

Notes

Recipe adapted from “Black Jack Flapjacks” by the Black Jack Inn and the Paradise Cafe in Lawrence, Kansas.

Don’t have buttermilk? Replace 2 cups of buttermilk with 1 ½ cups milk, 2 teaspoons white vinegar or lemon juice, and ½ cup plain yogurt. The yogurt and the vinegar / lemon juice thicken the milk and mimic the sour flavor of buttermilk. 

Nutrition

Serving: 1serving | Calories: 469kcal | Carbohydrates: 72g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 71mg | Sodium: 308mg | Potassium: 833mg | Fiber: 9g | Sugar: 14g | Vitamin A: 227IU | Calcium: 308mg | Iron: 4mg

The post Whole Wheat Pancakes appeared first on Inquiring Chef.

You probably know that the area surrounding Bologna, Italy is one of the best in the world for exploring great food. But do you know how to see and taste some of the top hits of the region right where they’re made – Parmigiano Reggiano, Balsamic Vinegar of Modena, and Prosciutto – in just one day? I’ve got your answer right here.

A Food-Lovers Day with Italian Days

A day in Emilia-Romagna with Italian Days starts early – at 7am – for good reason. Making real-deal Parmigiano Reggiano starts early, right after the cows are milked. Not only did we see and taste Parmigiano Reggiano on the tour, but we got to taste the fresh ricotta made from its whey. (You’ve never had ricotta until you’ve tasted it just minutes after it’s made, drizzled with incredible balsamic vinegar.)

Breakfast, but make it Italian

After watching Parmigiano Reggiano be made, we were hungry and off to breakfast! Plus it was time to taste Aceto Balsamico di Modena Tradizionale (balsamic vinegar).

And then we got to see the quiet process of aging Balsamic Vinegar of Modena – something that takes a minimum of 12 years to complete.

Each year, experts carefully fill subsequent casks in what is called a batterie (a set of at least five casks arranged in decreasing size). The balsamic vinegar reduces down in open air each year, until it is concentrated, tangy and sweet, liquid magic. 1 liter can be removed from each batterie each year – only after 12 years of aging and only from the smallest cask in the batterie.

We got to taste balsamic vinegar that had aged 12 years and some that had aged over 30 years!

Prosciutto and More Food

Lunch is the last stop on the food tour and includes wine pairings, plenty of pasta courses, lots of seasonal vegetables, and tiramisu for dessert.

Big thanks to Italian Days Food Experience for hosting us! We’ll be back.

Getting to Bologna from Florence

The Italian Days Food Tour starts at 7am. (But remember, the early start is important – it’s the only way to see the entire process of making Parmigiano Reggiano.)

If you are staying in Bologna, it’s easy to get to the meeting spot in time – it’s right in the heart of the city.

If you are staying in Florence, it’s an easy trip. High-speed trains run from Florence to Bologna several times an hour and take about 37 minutes.

The first time I went on the tour, we took a 6am train from Florence, and walked the 10 minutes from the train station to the meeting point.

This time, since we were traveling with kids, we took an evening train from Florence to Bologna and spent the night at a hotel near the train station. (Specifically, we stayed at Mercure Bologna Centro which was an affordable and somewhat basic, but nicely renovated hotel with comfortable beds.) There are lots of hotel options right around the train station and Piazza XX Settembre, where the tour departs.

The post Food Tour in Bologna, Italy appeared first on Inquiring Chef.

Enticed by its beautiful color, I picked up a head of purple cauliflower at the farmers’ market last year, thinking it would be fun to try. However, the veggie turned out to be so delicious that it’s now something I grab whenever I see it. Bonus that my kids love the fun color. Over the years, I’ve perfected my cooking technique, ensuring it turns out tender with crisp edges and a delicious savory flavor. Then, I add Parmesan cheese for extra savory flavor, which makes it picky-eater-approved, too! Try it out, and I guarantee it will become one of your all-time favorite veggies.

Looking for more ways to use cauliflower? Try Turmeric Roasted Cauliflower, Cauliflower Baked Pasta, Roasted Cauliflower with Warm Shallot Vinaigrette, and Parmesan Roasted Cauliflower.

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Ingredients 

• Cauliflower – Obviously, we’re using purple cauliflower, though any white or colored cauliflower will work. Look for a large head of cauliflower that’s roughly 2 pounds, and cut it into bite-sized florets. 
• Olive Oil – I prefer the strong, peppery taste of olive oil for this recipe, but you can swap it for avocado oil if you want something a little more neutral. 
• Seasonings – I like to use a little garlic powder and salt for a subtle, savory taste, but feel free to go crazy and experiment with any herbs and spices you like best. 
• Parmesan Cheese – Technically optional, but highly recommended, Parmesan adds a salty, savory taste and gooey texture that’s impossible to resist. For the best results, skip the pre-shredded options, buy a block of cheese, and grate it yourself!

Nutritional Benefits of Purple Cauliflower 

Almost too pretty to eat, purple cauliflower has a slightly stronger flavor than its white counterpart, offering mild, sweet, nutty tastes. The deep purple color is a natural result of the presence of anthocyanin, which is an antioxidant and may help prevent cancer, promote heart health, and boost immunity. 

In addition, purple cauliflower is an excellent source of fiber, along with vitamins and nutrients, including: 

• Vitamin C and Vitamin K
• Folate
• Pantothenic Acid
• Potassium
• Manganese
• Choline
• Magnesium
• Phosphorous

I don’t usually focus on the nutrition of an ingredient here on the site because I’m all about eating a variety of foods and enjoying them. Flavor is queen around here. But purple cauliflower has both the amazing flavor and all of those added perks!

How to Make It

Season – Toss the cauliflower florets with the oil and seasonings. Then, spread them out in an even layer on a large sheet pan or baking sheet with parchment paper, leaving space between each floret. This helps them brown and crisp evenly! 
Roast – Transfer the cauliflower to the oven, and roast until tender. Then, flip the pieces over, add the Parmesan cheese (if using), and continue to roast until golden.

FAQs

More Easy Cauliflower Recipes

Roasted Whole Cauliflower with Lemon Butter Sauce

Cauliflower Piccata with Lemon Caper Sauce

Roasted Cauliflower Tacos

Parmesan Roasted Cauliflower

Favorite Tools

Global Chef’s KnifeMixing BowlsHalf Sheet PanFlexible Spatula

Print

Roasted Purple Cauliflower Recipe

If you find yourself with a head of purple cauliflower, you’re in luck! Packed with nutrients and beautiful on a plate, roasting it is the easiest way to prepare it.

Course Side Dish

Keyword easy recipe, easy roasted vegetables, easy side dish, easy vegetable side, healthy side dish, side dish, simple side, vegetable recipe, vegetable side dish, vegetables

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 72kcal

Author Jess Smith via Inquiring Chef

Cost $4.00

Equipment

• Sharp Knife
• Mixing Bowl
• Half Sheet Pan
• Flat Spatula

Ingredients

• 1 head Purple Cauliflower, cut into florets (about 2 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/3 cup grated Parmesan Cheese (optional)

Instructions

• Preheat the oven to 425°F / 220°C.
• Toss cauliflower florets with olive oil, garlic powder, and salt. Spread out on a large sheet pan (be sure there is plenty of space between the florets so they will brown).
• Roast cauliflower, without turning, until nearly tender, 15 minutes.
• Remove cauliflower from the oven and use a flat spatula to gently flip the cauliflower. Sprinkle parmesan cheese over top.
• Return cauliflower to the oven and bake until cheese is melted and golden and cauliflower is tender, 5 to 10 minutes more (cook time will vary slightly depending on the size of the florets).

Nutrition

Calories: 72kcal | Carbohydrates: 8g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 480mg | Potassium: 450mg | Fiber: 3g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 69mg | Calcium: 106mg | Iron: 1mg

The post Roasted Purple Cauliflower appeared first on Inquiring Chef.

I’ve always had a soft spot for potato salads at summer gatherings. It’s one of those dishes that just feels like a warm-weather staple. I love a classic recipe, but often like to switch things up with options like my Lemony Potato Salad and this green bean and red potato salad. I actually featured a similar recipe in my cookbook, but that one includes pancetta and doesn’t have the emphasis on fresh dill that this version has. 

This one is little lighter and fresher than your standard recipe, it’s crisp, tender, and the homemade Dijon vinaigrette ties everything together, adding a tangy flavor without being too heavy. Gluten-free and dairy-free, this recipe works just as well served alongside Honey Garlic Chicken Skewers at a casual cookout as it does prepped ahead for a week of easy lunches.

Looking for more hearty salads? I’ve got just what you need for the perfect gathering! Try my Instant Pot Pasta Salad, English Pea Salad, and Summer Salad with Peaches, Corn, and Crispy Prosciutto.

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Ingredients 

• Baby Red Potatoes – Waxier than other potatoes, baby reds hold their shape well and add a nice pop of color to the salad. 
• Green Beans – For the best taste and texture, use fresh green beans. Frozen or canned will also work. Just be sure to thaw and/or drain them well before adding them to the salad. 
• Olive Oil – Forms the base of the dressing, adding rich flavor. I like to use extra virgin olive oil for a bolder taste, but light olive oil works well if you prefer a more neutral taste. 
• Vinegar – I’ve tested both red and white vinegar with this green bean and potato salad. Both are great! So, use whatever you have on hand. 
• Dijon Mustard – This adds delicious tang to the dressing. 
• Sugar – Add more or less to taste to balance out the savory ingredients. 
• Garlic – You’ll need at least one garlic clove, but feel free to add more if you love garlic, like me. 
• Fresh Dill – Added right before serving, this adds a bright, refreshing taste that balances out the dressing nicely.

How to Make It

• Cook the potatoes and green beans – Simmer the potatoes in a large pot or saucepan of salted water until they’re fork-tender. Then, add the green beans, and continue to cook until they’re also tender but still have a little crunch. Drain in a colander and set aside to cool. 
• Create the dressing – Whisk all the dressing ingredients in a large bowl. 
• Combine – Add the cooled potatoes and green beans to the dressing, and fold to combine and coat. Then, transfer the mixture to the fridge to chill before serving.

More Easy Summer Salad Recipes

White Bean Caprese Salad

Creamy Coleslaw with Apple Cider Vinegar

Marinated Chickpeas

Sesame Noodle Salad

Favorite Tools

Global Chef’s Knife3 quart SaucepanColanderMixing Bowls

Print

Potato and Green Bean Salad

This salad is a twist on a classic potato salad. Crisp green beans add color and flavor to the dish, making it a side dish with a starch and veggies combined in one bowl. The green beans will be the most bright in color the day you prepare it, but like most potato salads, this one is delicious for days after it’s made.

Course Salad

Keyword easy salad, easy salad recipe, party and entertaining, potato salad, potatoes, potluck recipe, salad recipe, summer, summer entertaining, summer recipe, summer salad

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 242kcal

Author Jess Smith via Inquiring Chef

Cost $5.00

Equipment

• Sharp Knife
• Large Saucepan
• Mixing Bowl
• Whisk

Ingredients

• 2 pounds baby red potatoes, quartered
• 1 pound green beans, sliced into 1.5-inch lengths
• 1/3 cup olive oil
• 1/3 cup red or white wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sugar
• 1 clove garlic, minced
• 1/4 cup roughly chopped fresh dill

Instructions

• Put the baby red potatoes in a large saucepan filled with salted water. Place the pan over high heat and bring it to a simmer. Simmer the potatoes until they are easily pierced with a fork, about 15 minutes. Add the green beans to the pot with the potatoes and simmer them together for 3 more minutes (the green beans should be slightly tender but still have some crunch).
• Drain the potatoes and green beans and let them cool slightly in the colander.
• While the vegetables cool, in a large mixing bowl, whisk together the olive oil, vinegar, mustard, salt, sugar, and garlic until smooth and even. If serving the salad the same day it’s made, whisk in the dill.
• Add the potatoes and green beans to the dressing and gently fold everything together. Refrigerate the salad for at least an hour and up to a day. (Note: If you didn’t add the dill to the dressing, gently stir it into the salad just before serving.)

Nutrition

Calories: 242kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 256mg | Potassium: 873mg | Fiber: 5g | Sugar: 5g | Vitamin A: 685IU | Vitamin C: 24mg | Calcium: 51mg | Iron: 2mg

The post Potato and Green Bean Salad appeared first on Inquiring Chef.

This is the kind of salad I make on repeat all summer long. It’s quick, crunchy, and goes with just about everything from Thai-Style Grilled Chicken to Chicken Philly Cheesesteak Sandwiches to Greek Meatball Orzo Bowls. There are no fancy steps and no resting time required, meaning it’s perfect for busy weeknights. I just toss everything together, and it’s ready to go. It’s my go-to dish when I want something fresh and impressive without any hassle.

Love fresh, colorful salads? Me too. Try my Napa Cabbage Salad, Pizza Salad, and Greek Goddess Salad next.

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Ingredients 

• Cucumbers – The star of the show! Seedless cucumbers like Persian cucumbers or English cucumbers are best, but any kind will work. 
• Dressing – Skip store-bought options, and combine apple cider vinegar, olive oil, sugar (or honey), and kosher salt for a sweet, refreshing salad dressing. 
• Salad Mix-Ins – I like to add red pepper flakes for a touch of heat. Then, I include two tablespoons of various mix-ins like minced red or white onion, chopped fresh dill, sesame seeds, mustard seeds, celery seeds, or any fresh herbs. It’s totally optional but adds a little extra oomph, making this easy cucumber salad even better!

How to Make It

Peel the cucumbers – I like to peel my cucumbers, especially if they have thick skins. You don’t have to, but it makes them easier to eat. Then, slice or cube them into bite-sized pieces. 

Create the dressing – Whisk all the dressing ingredients in a bowl. 

Combine and serve – Add the cucumbers to the dressing, and stir to combine. Add any mix-ins, and enjoy right away! 

Possible Variations and Additions

• Produce – Include any extra fruit and veggies you have on hand. Shredded carrots, cherry tomatoes, bell peppers, blueberries, and blackberries all make tasty additions. 
• Dressing – Use any store-bought or homemade dressing you like best, such as Lemon Vinaigrette or Poppyseed Dressing. 
• Mix-Ins – Add even more taste and texture with additions like crumbled feta, Parmesan, or goat cheese, chopped nuts, or sliced avocado. 
• Protein – Transform this easy cucumber salad into a complete meal by adding Blackened Chicken, Sweet Chili Salmon, or Sweet and Spicy Grilled Shrimp.

Ways to Serve

I like to serve this cucumber salad as a side or appetizer with main courses like Lemongrass Chicken, Honey Garlic Chicken Skewers, and Salmon Burgers. It’s a family favorite for summer barbecues and potlucks. Don’t forget to add a side of No-Knead French Bread or Crispy Baked Breadsticks, too!

FAQs

More Easy Summer Salad Recipes

White Bean Caprese Salad

Pesto Pasta Salad

Lemony Potato Salad with Fresh Herbs

Sesame Noodle Salad

Favorite Tools

Global Chef’s KnifeCutting BoardMixing BowlsFlat Whisk

Print

Easy Cucumber Salad

No need to salt and rest the cucumbers in this incredibly easy cucumber salad. Feel free to serve it very simply or to customize it using the ideas included in the recipe below.

Course Side Dish

Keyword bbq side dish, easy salad, easy salad recipe, easy side dish, easy vegetable side, healthy side dish, side dish, summer, summer entertaining, summer salad, vegetable side dish

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 77kcal

Author Jess Smith via Inquiring Chef

Cost $3.00

Equipment

• Knife
• Mixing Bowls

Ingredients

• 1 pound cucumbers (seedless cucumbers like Persian work best, but any type of cucumbers are fine)
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon sugar or honey
• 1/2 teaspoon kosher salt
• 2 tablespoons mix-ins (totally optional but feel free to add minced red or white onion, chopped dill, sesame seeds, mustard seeds, celery seeds, or any fresh herbs)
• 1/4 teaspoon red pepper flakes (optional)

Instructions

• If the cucumbers have thick skins, peel them first. Thinly slice or cube the cucumbers.
• In a medium mixing bowl, whisk together the vinegar, olive oil, sugar / honey, and salt. Add the cucumbers and stir well. You can serve this right away, but it will be best if refrigerated for at least an hour.
• Just before serving, stir in the mixins of choice and red pepper flakes (if using).

Nutrition

Calories: 77kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 333mg | Potassium: 163mg | Fiber: 1g | Sugar: 3g | Vitamin A: 119IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 0.3mg

The post Easy Cucumber Salad appeared first on Inquiring Chef.

I’ve always loved miso dressing at restaurants and have been working on my own version for years, tweaking the ingredients here and there, depending on what I have on hand. However, when I landed on this combination, I knew it was the one! 

Sweet, savory, tangy, and nutty, it has everything you could want and then some. Not to mention, it’s quick, endlessly versatile, and adds an instant flavor boost to whatever I’m throwing together, whether that’s a green salad, a cold noodle salad, grain bowls, or roasted veggies.

Looking for more homemade dressings? Try this Thai Salad Dressing, Creamy Herb Yogurt Salad Dressing, and Lemon Vinaigrette. 

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Ingredients

• Garlic – For the best flavor, use a whole garlic clove, not pre-minced varieties. I use just one clove, but if you’re a garlic lover, feel free to add more. 
• Unseasoned Rice Vinegar – This adds a tart, sweet flavor, giving the dressing lots of depth. 
• Soy Sauce – Use this to create the salty, umami taste that miso salad dressing is known for. 
• White Miso Paste – You can’t have miso dressing without miso! White miso paste is a mild and sweet type of miso. 
• Honey – For a touch of sweetness that balances some of the savoriness. 
• Oil – I always recommend using a neutral-tasting oil such as vegetable oil, grapeseed oil, or avocado oil to create a smooth, pourable consistency without impacting the taste. Olive oil will work in a pinch, but the flavor will be a lot stronger, giving the dressing a peppery or floral taste. 
• Toasted Sesame Oil – A type of finishing oil, a little goes a long way to infuse the dressing with an incredible nutty taste. 
• White Sesame Seeds – These add a bit of texture and some more of that great sesame flavor.

Possible Variations

• Unseasoned Rice Vinegar – Apple cider vinegar or white wine vinegar can work in place of rice vinegar, though they’ll give a slightly sharper tang.
• Soy Sauce – Tamari is a great gluten-free substitute, or use coconut aminos for a slightly sweeter flavor.
• Miso – Don’t have miso paste? Use peanut or almond butter or tahini in its place. The flavors are different, but still delicious. 
• Honey – Substitute maple syrup if that’s what you have on hand.
• Sesame Seeds – Feel free to use black sesame seeds, or omit them entirely. Chopped peanuts or cashews make a fun swap if you’re using the dressing as a dip.
• Spice – Love a bit of heat? Stir in a dash of Sriracha or a sprinkle of red pepper flakes.

Ways to Use It

There’s honestly not much miso salad dressing recipe doesn’t pair well with. Use it to dress a simple mixed greens salad or give extra punch to a Butter Lettuce Salad, Asian Chopped Salad, or Chilled Asparagus Salad. 

Or, serve it as a condiment with main courses like Thai Chicken Salad Wraps, Air Fryer Salmon Bites, or Stir-Fried Chicken and Crispy Rice Bowls. My kids even love it as a dipping sauce with veggie sticks!

More Easy Salad Dressing Recipes

Apple Cider Vinaigrette

Greek Yogurt Salad Dressing

Thai Salad Dressing

Cilantro Lime Vinaigrette

Favorite Tools

Immersion BlenderNinja Blender8-ounce Mason JarsSilicon Spatula Set

Print

Miso Salad Dressing

When you hit the right balance of salty, tangy, nutty, and sweet, you know it, and that’s the case with this dressing. It’s a smooth dressing with the unique flavor of miso that works with almost any green salad.

Course Salad Dressing

Cuisine Asian

Keyword dipping sauce, easy dressing, easy recipe, easy recipe ideas, homemade dressing, salad dressing

Prep Time 8 minutes minutes

Total Time 8 minutes minutes

Servings 4

Calories 196kcal

Author Jess Smith via Inquiring Chef

Cost $3.00

Equipment

• Immersion Blender or Small Standing Blender

Ingredients

• 1 clove garlic
• 3 tablespoons unseasoned rice vinegar
• 2 tablespoons soy sauce or tamari (for gluten free)
• 1 tablespoon white miso paste (see note)
• 1 tablespoon honey
• 1/4 cup neutral oil like vegetable, grapeseed, or avocado oil
• 1 tablespoon toasted sesame oil
• 1 tablespoon white sesame seeds

Instructions

• Using an immersion blendor or small upright blender, blend together the garlic, vinegar, soy sauce / tamari, miso, honey, and both oils until smooth. (Alternatively, you can mince the garlic and whisk everything but the oils together in a small bowl and slowly add the oils while whisking.) Stir in the sesame seeds.
• Store dressing in the refrigerator and use within 2 weeks.

Notes

Miso substitutes – Don’t have miso paste? Use peanut or almond butter or tahini in its place. The flavors are different, but still delicious. 

Nutrition

Calories: 196kcal | Carbohydrates: 7g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 662mg | Potassium: 43mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1mg

The post Miso Salad Dressing appeared first on Inquiring Chef.

I’ve been making tomato soups based on tips found in old issues of America’s Test Kitchen since 2010. One version of a cream-less creamy tomato soup even lived on this website for a few years. The soups are always a little different, but the starting point is the same. 

For the best flavor, you start with whole canned tomatoes. Separate the tomatoes from their liquid, but reserve the liquid. This recipe really gets the flavor up a notch, sprinkling the whole tomatoes with brown sugar and roasting them to bring out their natural sweetness and concentrate their flavor. 

Then, blend them up with seasonings and heavy cream for a rich, silky soup just begging to be scooped. You’ll never go back to canned options again!

Looking for more cozy soup recipes? Try Butternut Squash and Carrot Soup, Easy Miso Ramen, or Slow Cooker Black Bean Soup, too.

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Ingredients

• Tomatoes – The star of the show! Whole tomatoes are best for roasting. Just make sure to use tomatoes stored in juice, not tomato puree. 
• Light Brown Sugar – This enhances the natural sugars in the tomatoes, creating an incredible caramelized effect that adds lots of depth and balances the acidity in the soup. 
• Butter – I always recommend unsalted butter. 
• Shallots – These add a subtle sweetness to the soup. 
• Tomato Paste – Thickens the soup and enhances the tomato flavor. 
• Herbs – Dried oregano and fresh basil add a savory, pungent taste that takes this recipe to a whole new level of delicious. 
• Broth – I almost always have homemade vegetable broth on hand, but store-bought also works. Look for low-sodium varieties to have better control over the flavor of your soup. Chicken broth will also work if that’s what you have on hand. 
• Red Wine Vinegar – The acidity brightens the soup and adds a subtle, sweet, tangy taste.  
• Heavy Cream – This is what transforms this recipe from roasted tomato soup to creamy tomato soup, adding rich flavor and creating a luxurious texture. 
• Parmesan Cheese – For the best results, buy a block of Parmesan and grate it yourself.

How to Make It

Roast the tomatoes – Gently press down on the back of the drained, canned tomatoes, releasing as much liquid as possible. Then, spread them on a lined and greased baking sheet, top with brown sugar, and roast until they’re completely dry. 

Sauté – While the tomatoes roast, melt the butter in a large saucepan over medium heat. Sauté the shallots, tomato paste, and oregano until the shallots are tender. 

Combine – Next, add the reserved tomato juice, cooled roasted tomatoes, broth, basil, and vinegar, and bring the liquid to a simmer. Then, reduce the heat to low, and continue to simmer to meld the flavors, stirring occasionally. 

Blend – Add the cream and Parmesan cheese, and blend the soup. I like to use an immersion blender, but a standing blender also works. Serve warm with your favorite toppings, and enjoy!

My favorite way to serve my creamy tomato basil soup is topped with extra Parmesan, basil leaves, and homemade or store-bought croutons. It’s great on its own or with a crisp Butter Lettuce Salad or Shredded Brussels Sprouts Salad. 

If you’re in need of a heartier meal, it makes for a great soup and sandwich situation. Or, enjoy this recipe as a side dish or appetizer with main courses such as Easy Broccoli Pasta, Simple Beef Ragu, or Instant Pot Garlic Herb Chicken Thighs. Don’t forget to add a side of Crispy Baked Breadsticks or Garlic Bread Hawaiian Rolls, too!  

More Cozy Soup Recipes

Chicken and Butternut Squash Soup

Italian Sausage Soup with Tortellini and Kale

Instant Pot Baked Potato Soup

Slow Cooker Beef and Barley Soup

Favorite Tools

Half Sheet Pan3 quart SaucepanImmersion BlenderBox Grater

Print

Creamy Tomato Basil Soup Recipe

For a creamy tomato soup that is packed with flavor but can be made any time of year, start by roasting canned whole tomatoes. This hands-off extra step concentrates their flavor and results in a pantry staple soup that is better than anything you can buy at the store.

Course Soup

Cuisine Italian

Keyword comfort foods, dinner, easy dinner, easy soup, easy, weeknight-friendly, Italian, kid-friendly, kid-friendly recipe, soup, soup recipe, tomato soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Calories 267kcal

Author Jess Smith via Inquiring Chef

Cost $6.00

Equipment

• Half Sheet Pan
• Colander
• Saucepan
• Immersion or Standing Blender

Ingredients

• 2 28-ounce cans whole tomatoes, drained, 3 cups of juice reserved (see note)
• 1 tablespoon packed light brown sugar
• 4 tablespoons unsalted butter
• 3 shallots, finely diced (about 1/3 cup of diced shallots)
• 3 tablespoons tomato paste
• 1/2 teaspoon dried oregano
• 1 1/2 cups vegetable broth
• 10 leaves fresh basil, plus more for serving
• 1 tablespoon red wine vinegar
• 1/2 cup heavy cream
• 1/4 cup finely grated parmesan cheese, plus more for serving
• Croutons, store-bought or homemade (optional)

Instructions

• Preheat the oven to 450°F with a rack in the middle position.
• While the oven heats, drain the 2 cans of tomatoes, reserving 3 cups of liquid from the cans. Press down gently on the tomatoes with the back of a mixing spoon to release as much liquid as possible.
• Line a rimmed baking sheet with foil. Spray it lightly with nonstick cooking spray. Line the drained, whole tomatoes up on the prepared pan. Sprinkle them evenly with brown sugar. Roast in the oven until the tomatoes are completely dry, 25 to 30 minutes. Set the pan aside to let the tomatoes cool.
• Meanwhile, in a large saucepan over medium heat, melt the butter. Add the shallots, tomato paste, and oregano and saute until the shallots are tender, 3 to 4 minutes.
• Add in the reserved tomato juice, the roasted whole tomatoes, vegetable broth, basil, and vinegar. Bring to a simmer. Reduce the heat to low and simmer, stirring occasionally for 10 minutes.
• To the soup add the cream and parmesan cheese. Blend the soup using an immersion blender or standing blender until completely smooth. Warm the soup back up until it’s at a good serving temperature.
• Serve soup topped with extra basil leaves and parmesan cheese and croutons. Enjoy!

Notes

Whole tomatoes: Choose tomatoes stored in juice not in tomato puree. 

Nutrition

Calories: 267kcal | Carbohydrates: 11g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 561mg | Potassium: 235mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1278IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 1mg

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