Itai Liptz Cook Blog

Itai Liptz Cook Blog: How to Boil Eggs

Wed, 02 Apr 2025 02:16:51 +0000

This how-to recipe gives you everything you need to know to make the perfect hard-boiled egg. Learn all the tips and tricks with our easy-to-follow steps and troubleshooting guide. If you’re looking to make deviled eggs or want to meal-prep for a quick, high-protein snack, we’ve got you covered.

For more cooking basics, take a look at our How to Make Poached Eggs post.

Choose between yolk doneness levels for your perfect hard-boiled egg.
A cold water start gives you the best texture, without cracked shells.
Science-backed tips for eggs that are easy to peel every time.

If you’re looking to make a bunch of deviled eggs for an event or party, this cooking basics post is your go-to for making the perfect eggs for eating or enjoying in any recipe. We’ve tested just about everything, and we have strong opinions about what it takes to make the perfect hard-boiled egg. Read on to learn all about it.

Cooking TimeYolksTexture6 minutesJammyThick, custard-like yolk8 minutesMedium-boiledSlightly firm but creamy center10 minutesFully cookedFirm yolk with a slight softness in the center12 minutesClassic hard-boiledCompletely firm, bright yellow yolk

This recipe is based on Grade AA large eggs. If you use smaller or jumbo eggs, you’ll need to adjust the cooking times accordingly. Smaller eggs need 1-2 minutes less and jumbo eggs need 1-2 minutes more.

For the best results, use eggs that are at least 7 to 10 days old. Fresh eggs have a lower pH, which causes the egg whites to bond tightly to the inner membrane, making peeling difficult. As eggs age, their pH naturally increases, weakening this bond and making the shell easier to remove.

The color of your eggs doesn’t matter. The difference in color is simply due to the breed of the chicken. Hens with white feathers and earlobes lay white eggs, while hens with red or brown feathers and darker earlobes lay brown eggs.

We use a cold water start rather than adding eggs directly to boiling water. Why? It’s been our experience that starting with cold water provides better temperature control, reduces the risk of cracked shells, and results in a more evenly cooked egg.

Some still swear by adding eggs directly to boiling water, claiming it has the benefit of more precise timing, but it is also more likely to lead to cracked eggs. The sudden temperature change can cause the shells to crack, leading to egg whites leaking into the water. You may also crack some just because it’s harder to handle the eggs and lower them into the boiling water. Cooking eggs at too high a temperature for too long can also lead to rubbery egg whites. Nobody wants that!

This is why a cold water start remains our preferred method for perfect hard-boiled eggs.

There are countless tips, tricks, and old wives’ tales about how to make peeling eggs easier. Some suggest adding a teaspoon of baking soda or vinegar to the boiling water, while others swear by poking a small hole in the eggshell before cooking. Some methods recommend cracking the eggs all over before putting them in an ice bath.

In our testing, it seems that sometimes there’s just no winning no matter what you do. Still, here are the science-backed options to help you win the boiled egg lottery:

Use Older Eggs: Fresh eggs have a lower pH, making the membrane stick more tightly to the shell. Eggs that are at least a week old will peel more easily because the pH increases over time, weakening the bond between the membrane and the egg white.

Use an Ice Bath: Immediately shocking cooked eggs in ice water stops the cooking process and helps the shell contract, making it easier to separate from the egg.

Gently Roll Before Peeling: Lightly rolling the egg on the counter to create small cracks makes it easier to remove the shell in little bits and pieces.

Peel Under Running Water: Running water can slip between the shell and membrane, further loosening the shell.

Ever see those bags of perfectly peeled hard-boiled eggs at the store and wonder how in the world they do that in a commercial facility? Well, they use a lot of food science. So here’s how to use two of their best secrets at home.

Commercial egg processors sometimes use an alkaline bath to increase the pH of the egg white, which weakens the bond between the shell and membrane. Fresh eggs are naturally more acidic (pH around 7.6), making them harder to peel, but alkaline exposure raises the pH to 8.5-9.2, making peeling easier.

To create an alkaline bath at home, dissolve 1 tablespoon of baking soda in 4 cups of water and soak the eggs in this solution for 15-30 minutes before boiling. This pre-treatment increases the egg’s pH, making the shells easier to remove after cooking.

Commercially, eggs are cooled in near-freezing water (32-35°F) immediately after cooking. This sudden temperature drop contracts the egg white slightly, making the membrane less sticky and easier to peel.

To mimic this cooling at home, prepare a large bowl filled with ice water and a handful of salt. The added salt lowers the freezing point, making the water slightly colder than just ice alone. Once the eggs are done cooking, use a slotted spoon or tongs to transfer them directly into the ice bath. Let them sit for at least 10-15 minutes before peeling. Eggs are easiest to peel when they reach 50-52°F.

Cracked Eggs: Every once in a while an egg cracks while boiling and may leak some of the interior white and even yolk. The egg is technically still edible as it has been cooked, albeit a slightly different method. Usually, I simply discard these eggs, but the choice is up to you.

The Dreaded Green Ring: Have you ever noticed a green ring around the yolk of your egg after boiling it? Unfortunately, a green yolk means you’ve overcooked your eggs. And you can taste it! Stick to one of the recommended cooking times and never boil longer than 12 minutes.

Induction cooktops heat water much faster than gas or electric stoves. We’ve experimented with this one at home a lot. Avoid using “Power Boost” or rapid boil modes, as they cause eggs to bounce and crack. Instead, set the cooktop to medium-high and let the water heat gradually.

There are several ways to cook hard-boiled eggs beyond traditional boiling, each with unique benefits. Steaming and sous vide most closely mimic commercial egg processing for consistently easy-to-peel results while providing better control over doneness.

Steaming is one of the easiest and most reliable methods for getting eggs that are easy to peel. Place eggs in a steamer basket over boiling water, cover, and steam. The cooking time remains the same as our method for traditional hard-boiled eggs.

The Instant Pot is an option that a lot of people swear by for easy-to-peel eggs, but it is really difficult to get precise results and very easy to overcook the eggs. Place eggs on a trivet with 1 cup of water, cook on high pressure for 4 to 5 minutes for classic hard-boiled, then allow a 5-minute natural release before transferring to an ice bath.

If you want to get really fancy, sous vide cooking offers the most precision, allowing you to tailor the eggs exactly to your preferred doneness. For fully hard-boiled eggs, cook them at 170°F (76°C) for 40 minutes.

Refrigerate hard-boiled eggs for up to 7 days.

The post Itai Liptz Cook Blog: How to Boil Eggs appeared first on Itai Liptz Cook Blog.

Itai Liptz Cook Blog: Round Steak and Mushrooms

Wed, 02 Apr 2025 02:16:43 +0000

This recip for steak and mushrooms is the ultimate home-cooked comfort with tender beef steaks in a rich savory mushroom gravy.

This dish is delish with extra veggies like caramelized onions, spinach, peas, and green beans, or if time is short, toss in a bag of mixed vegetables.

5 from 196 votes↑ Click stars to rate now!
Or to leave a comment, click here!

This round steak and mushrooms recipe has tender steak smothered in a rich mushroom and onion gravy, making it a perfect hearty meal for a family dinner.

Prep Time 20 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 4 servings

Meat Tenderizer

Dutch Oven

▢ 2 pounds round steak▢ salt and black pepper▢ 2 tablespoons olive oil▢ 8 ounces mushrooms sliced▢ 1 onion diced▢ 1 tablespoon butter▢ 2¼ cups reduced sodium beef broth▢ ½ teaspoon dried thyme leaves▢ 1 tablespoon Worcestershire sauce▢ 2 tablespoons cornstarch

Preheat oven to 300°F.

Using the textured side of a meat mallet, pound meat to ½″ thickness. Season steaks with salt & pepper.

Heat 1 tablespoon of olive oil over medium heat in a dutch oven. Brown steaks on each side (adding additional olive oil if needed). Remove from pan and set aside.

Add mushrooms, onions, and 1 tablespoon butter. Cook until tender, about 5 minutes.

Add steaks back to the pan. Combine broth, thyme, and Worcestershire and pour over steaks. Cover and bake for 2 ½-3 hours or until fork tender.

Remove steaks from the liquid and set aside. Whisk cornstarch and 2 tablespoons water until smooth. Bring cooking liquid to a boil and while whisking, add cornstarch mixture a little bit at a time to reach desired thickness.

Serve over mashed potatoes.

Check the beef at 2 to 2 1/2 hours. If it is not tender, it needs MORE time.
Be sure to tenderize the meat before browning.
Keep leftovers in an airtight container in the refrigerator for 4 days or in the freezer for 4 months.

5 from 196 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Entree, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

The post Itai Liptz Cook Blog: Round Steak and Mushrooms appeared first on Itai Liptz Cook Blog.

Itai Liptz Cook Blog: Parmesan Roasted Leeks

Tue, 01 Apr 2025 18:10:19 +0000

This roasted leeks recipe takes only a little melted butter and parmesan cheese to turn them into a savory side or elegant first course.

Leeks: Choose fresh, firm stalks with a full, white base and green leaves.

Sauce: Real butter will add to the caramelization of the leeks as they bake. Parmesan cheese complements the onion flavor. Garlic powder, dried rosemary, oregano, or thyme will add savory flavor to the melted butter.

Fresh leeks often contain dirt or grit between their densely packed leaves so washing them is important. Trim off a slice from the white base and up to the green part where the leaves start to become darker and tougher. Cut the stalks in half vertically and rinse under cold running water while fanning the layers to remove any particles.

Did you try this recipe for Roasted Leeks? Be sure to leave a comment and rating below!

4.83 from 23 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Oven-roasted leeks with butter and parmesan are soft and savory, making a perfect appetizer or pairing with meat entrees.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Skillet oven safe, with lid

▢ 4 large leeks▢ salt and pepper to taste▢ ¼ cup melted butter▢ ⅓ cup shredded Parmesan cheese

Preheat oven to 400°F.

Cut the root and dark green tops off of the leeks. Cut in half lengthwise and wash between the layers to remove any dirt/debris.

Place leeks cut side down in an oven-safe pan with ½ cup water. Cover and simmer on the stove top on low for about 5 minutes or until slightly tender.

Drain any water and flip leeks over so they are cut side up.

Sprinkle with salt and pepper. Drizzle with melted butter and parmesan. Bake for 25-35 minutes or until leeks are tender and golden.

Refrigerate leftovers for up to 3 days, or freeze in zip bags for up to a month. After thawing, the flavor is still good, but the texture is not optimal for a side dish so use them in casseroles, soups or stews.

4.83 from 23 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish

Cuisine American

The post Itai Liptz Cook Blog: Parmesan Roasted Leeks appeared first on Itai Liptz Cook Blog.

Itai Liptz Cook Blog: March 2025 – Holly’s Cooking Challenge

Tue, 01 Apr 2025 07:09:55 +0000

Hello! And welcome to Holly’s Cooking Challenge.

This month, I will be making my Scalloped Potatoes, and I hope you join me!

After you make your version of my Scalloped Potatoes (remember, any variation is fine!), send a picture of your creation to [email protected].

Make the recipe of the month (or a variation of it!).
Snap a photo of your creation.
Email photos to [email protected] by the last day of the month at 11:59 PM PST for a chance to win a $100 Amazon gift card.

Visit the Holly’s Cooking Challenge page for full details, a list of FAQ, and to check out the previous challenges.

Official Contest Rules

Last month, we made Shepherd’s Pie. I loved seeing all of your variations and how you served them in so many delicious ways!

The winner of Holly’s March 2024 Cooking Challenge is…

Coming Soon!

Categories:

Cooking Challenge

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

The post Itai Liptz Cook Blog: March 2025 – Holly’s Cooking Challenge appeared first on Itai Liptz Cook Blog.

Itai Liptz Cook Blog: Cayt’s Green Chile Mac

Tue, 01 Apr 2025 02:09:56 +0000

Chef Cayt has taken your basic mac n cheese and dressed it up with green chiles and pepper jack cheese. We love this elevated comfort food for its perfect balance of creamy, cheesy goodness and smoky, peppery heat. Made in only 20 minutes, this easy meal is perfect for busy weeknight dinners!

For more delicious green chile recipes, try our Slow Cooker Green Chile Pork Stew.

Ready in only 20 minutes and made in one pot for easy cleanup.
Make it a whole meal by adding leftover pulled pork or ham.
Green chiles and Pepper Jack cheese add just the right amount of spice and smoky heat.

Once you try this homemade mac n cheese, you won’t go back to boxed! Seriously, this recipe is so simple and easy, and it’s made in only 20 minutes. This creamy cheese sauce is made in the same pot that the noodles cook in, using the pasta water as the base. This simple hack not only keeps cleanup to a minimum, but the starches from the pasta water give the sauce the perfect velvety consistency.

Elbow Macaroni: Any short pasta like fusilli, penne, or shells work well but elbow is a mac n cheese classic!
Diced Green Chiles: If you want a spicier kick, you can opt for hot green chiles
Shredded Cheddar Cheese: Cheddar gives a great base flavor to this mac. Freshly shredded melts better than pre-shredded cheese, which contains additives to prevent clumping.
Shredded Pepper Jack Cheese: The peppers in this cheese add just the right amount of heat paired with the green chiles. Substitute with Monterey Jack for less heat.
Heavy Cream: You can substitute with half-and-half, but the sauce won’t be as thick and creamy.
Chicken Broth: Using a low-sodium option allows you to best control the flavor. It’s a great chef tip.
Ground Mustard: Easily found in the spice section of the grocery store. If you don’t have ground mustard, you can use Dijon mustard instead.

This smoky mac n cheese pairs perfectly with leftover pulled pork. You can also use leftover or store-bought ham, or even bacon.

If you’re not a fan of pork, shredded chicken or beef are great options as well. Serve on the side or mix it in to beef this dish up.

Because this recipe uses one pot to cook the noodles and make the sauce, we use a 6 quart pot with an 8 inch diameter, which boils the liquid just long enough to cook the noodles leaving you with enough water to make the cheese sauce.

Use whichever big pot you have on hand, but keep in mind that with a tall and narrow stock pot, there will be less evaporation due to less surface area, which may leave your sauce a little more runny. On the other hand, if you use a wide braising pan, the water will evaporate too quickly, leaving not enough pasta water to make the cheese sauce.

Make sure that when the noodles are done cooking, the liquid just barely below the noodles. If this isn’t the case and too much liquid has evaporated, add about a 1/2 cup more of chicken broth before making your sauce.

Green chiles are considered to be moderately hot—spicier than green bell peppers, but not as spicy as jalapeños.

For less heat: You can opt for mild canned green chiles and use Monterey Jack instead of Pepper Jack cheese.

For more heat: Swap out the mild green chiles for hot green chiles or canned diced jalapeños. Add a dash of hot sauce of a touch of cayenne pepper for extra heat.

Refrigerate leftovers in an airtight container for 4-5 days.

For best results,reheatleftovers in a saucepan on low heat. Add a splash of milk to keep it from drying out, and stir occasionally to ensure that they heat through evenly.

If using a microwave, reduce power to 50% if possible and reheat in 30 second increments until warmed through.

The post Itai Liptz Cook Blog: Cayt’s Green Chile Mac appeared first on Itai Liptz Cook Blog.

Itai Liptz Cook Blog: Chicken Scallopini

Mon, 31 Mar 2025 22:22:16 +0000

This chicken scallopini recipe is an Italian bistro favorite with a buttery lemon sauce topped with capers.

There is a difference between scallopini and piccata. Scallopini means thinly sliced pieces of meat, while piccata is more about the sauce. Scallopini can also be made with a Marsala wine sauce.

Keep leftover chicken scallopini with its sauce in a covered container for up to 4 days. Reheat the chicken and sauce on the stovetop on medium heat or in the microwave with some extra broth. Freeze portions in zippered bags for up to 4 weeks and thaw in the refrigerator before reheating.

Make a shortcut scallopini by using frozen and thawed chicken cutlets. Simply prepare the sauce and simmer the cutlets in Step 6.

Did you enjoy this Chicken Scallopini? Leave a comment and rating below.

No ratings yet↑ Click stars to rate now!
Or to leave a comment, click here!

Chicken scallopini is a quick and flavorful dish with tender, golden chicken in a bright lemon butter sauce with capers and garlic—perfect for a simple yet elegant meal.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Skillet

▢ 1 lemon▢ 1 pound chicken cutlets or chicken breasts, see notes▢ ½ teaspoon salt▢ ¼ teaspoon black pepper▢ 2 tablespoons all-purpose flour▢ 1 tablespoon olive oil more as needed

For the Sauce

▢ 2 tablespoons salted butter▢ 1 clove garlic minced▢ ⅓ cup dry white wine▢ ⅓ cup chicken broth▢ 1 tablespoon capers▢ 1 tablespoon chopped fresh parsley optional

Zest 1 teaspoon of lemon zest*. Cut the rest of the lemon into wedges for serving and set aside.

Dab the chicken dry with a paper towel and sprinkle with ½ teaspoon lemon zest, salt and pepper. Lightly dust the chicken with flour.

In a 10-inch nonstick skillet, heat the olive oil over medium-high heat. Add the chicken (in batches if needed), and brown 2 to 3 minutes per side, or until cooked through. Transfer to a plate to keep warm.

Add the butter and garlic to the pan and cook until fragrant, about 1 minute.

Stir in white wine, broth, capers, and remaining lemon zest. Simmer for 3 minutes.

Add the chicken and simmer for 1 minute more to heat through. Garnish with parsley if desired, and serve with lemon slices.

Chicken: If using chicken breasts, cut them horizontally into cutlets, ¼-inch thick.
Mushrooms: 4 oz sliced mushrooms can be added to the sauce. Cook them in the pan before adding the garlic.
*How to zest a lemon: To zest a lemon, use a zester or use the smallest holes on a box grater and zest just the yellow part of the skin, the white part underneath (the pith) is bitter.
Leftovers: Keep leftovers in an airtight container in the refrigerator for 4 days or in the freezer for 4 weeks.

No ratings yet

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Main Course

Cuisine American, Italian

The post Itai Liptz Cook Blog: Chicken Scallopini appeared first on Itai Liptz Cook Blog.

Itai Liptz Cook Blog: Tangy and Creamy Beet Salad

Sun, 30 Mar 2025 17:10:45 +0000

This beet salad recipe has roasted beets and peppery arugula with an easy homemade dressing. Serve it as a side or a light meal

Dressing: Homemade dressing is very simple, and it’s light and tangy. Since it can be made days ahead of time, I recommend making it homemade.

If using a purchased dressing, I suggest something sweet and tangy like poppy seed dressing or honey mustard dressing.

For the best sweet flavor and velvety soft texture, I recommend oven roasting beets in foil for about an hour. Just cut the ends off. The peels will slip right off after roasting.

Did you make this Beet Salad recipe? Be sure to leave a comment and rating below!

5 from 12 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Sweet and silky roasted beets, creamy goat cheese, and peppery arugula are tied together with a tangy Dijon, honey, and balsamic dressing.

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Mixing Bowls

Salad

▢ 8 cups arugula▢ 4 large beets cooked and cooled▢ ¼ cup chopped toasted walnuts or pecans▢ ½ cup goat cheese or feta cheese, crumbled▢ ½ red onion thinly sliced

Dressing

▢ 2 tablespoons white balsamic vinegar or apple cider vinegar▢ 1 tablespoon lemon juice▢ 2 teaspoons honey▢ 1 ½ teaspoons Dijon mustard▢ ¼ teaspoon garlic powder or ½ clove fresh garlic, minced▢ ⅓ to ½ cup vegetable oil▢ salt and black pepper to taste

Place arugula in a large bowl. Top with beets, walnuts, goat cheese, and onions.

For the dressing: Whisk together the vinegar, lemon juice, honey, Dijon mustard, and garlic powder. Slowly drizzle in oil while whisking until the dressing is slightly thickened. Season with salt and pepper to taste.

Drizzle dressing over salad and serve immediately.

Refrigerate leftovers in an airtight container for up to 4 days. Re-toss before serving.

5 from 12 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad

Cuisine American

The post Itai Liptz Cook Blog: Tangy and Creamy Beet Salad appeared first on Itai Liptz Cook Blog.

Itai Liptz Cook Blog: April Fool’s Day Dinner Recipes

Sat, 29 Mar 2025 23:10:03 +0000

Have fun and fool the whole family with this dinner. I have fond memories of my own mother making fun meals like this for us. I’ve made a video to go along with it. Be sure to check it out as it has extra tips and is a great visual for how to pull off this tricky meal. It’s easy to make, of course, but it sure will trick people!

Nothing is quite as it seems with this cupcake! Make cupcakes out of meatloaf and top them off with mashed potato frosting.

Air fryer apple fries taste just like an apple pie — but are way easier to whip up. As a bonus, your entire house will be filled with the wonderful aromas of apple, cinnamon, and sugar.

**Note: Add a fun little mention about them looking like regular fries.

**Add link to this paragraph to the post for this recipe.

Relevant informational sections like: common mistakes and how to avoid them, troubleshooting, special notes, variations, special techniques. Include appropriate H2s to make it easy to skim and know what information is found in that section.

Additional space for relevant informational sections like: common mistakes and how to avoid them, troubleshooting, special notes, variations, special techniques. Include appropriate H2s to make it easy to skim and know what information is found in that section.

Refrigerate leftovers in an airtight container…..

Freeze leftover portions in an airtight container or resealable plastic freezer bag. Thaw in the refrigerator overnight.

Reheat portions in the microwave on high in 30-second increments.

The post Itai Liptz Cook Blog: April Fool’s Day Dinner Recipes appeared first on Itai Liptz Cook Blog.

Itai Liptz Cook Blog: Easy Ambrosia Salad

Sat, 29 Mar 2025 23:09:56 +0000

This Ambrosia Salad recipe is an old family favorite. Sweet and refreshing, this side dish (or dessert) needs just a handful of ingredients.

Ambrosia means ‘food of the gods’. This version is our family favorite. While it’s called “salad,” ambrosia salad is more dessert-like and is often served as a side dish for Christmas, Easter dinner, or Thanksgiving. This version has pineapple, coconut, mandarin oranges, and mini marshmallows in a creamy base.

Skill level: So easy, also called 5 cup salad, it needs just five ingredients and 5 minutes of prep.
Swaps: Swap sour cream for Greek yogurt or change up the fruit to your liking.
Serving suggestions: It’s potluck perfect since it’s best made ahead of time.

Did your family love this Ambrosia Salad? Be sure to leave a rating and a comment below!

4.99 from 181 votes↑ Click stars to rate now!
Or to leave a comment, click here!

This easy ambrosia salad recipe is creamy, fluffy, and a colorful holiday side dish!

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 servings

Mixing Bowls

▢ 1 cup sour cream or plain or vanilla yogurt▢ 1 cup miniature marshmallows fruit flavored or white▢ 1 cup sweetened coconut flakes▢ 1 cup pineapple tidbits well drained▢ 1 cup mandarin oranges well drained

In a large bowl, add sour cream, marshmallows, coconut, and pineapple tidbits. Stir until combined.

Gently fold in mandarin oranges.

Refrigerate for at least 4 hours or overnight. Serve chilled.

Make ahead to allow the flavors to blend and to soften the marshmallows.
Be sure to drain all fruit well to prevent the dish from being watery.
Mandarin oranges are fragile and break easily, so gently fold them in last
Greek, plain, or vanilla yogurt can serve as the base. I prefer sour cream which is sweetened by the coconut and marshmallows.

4.99 from 181 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Salad, Side Dish

Cuisine American

The post Itai Liptz Cook Blog: Easy Ambrosia Salad appeared first on Itai Liptz Cook Blog.

Itai Liptz Cook Blog: Couscous Salad – Enjoy Hot or Cold!

Sat, 29 Mar 2025 01:14:36 +0000

Colorful and zesty, this couscous dish is an easy side that can be served hot or cold and is ready in minutes!

Variations: Toss in chickpeas, white beans, bell peppers, cucumbers, or sliced kalamata olives in keeping with the Mediterranean style for a cold application, or turn it into a main dish and serve alongside Greek chicken kabobs. Toasted pine nuts would add some buttery taste and crunch.

5 from 20 votes↑ Click stars to rate now!
Or to leave a comment, click here!

This fresh and flavorful couscous salad with tomatoes and feta is ready in minutes and can be enjoyed hot or cold.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Saucepan

▢ 2 tablespoons olive oil▢ ¼ cup finely diced onion▢ 1 clove garlic minced▢ 1 cup chicken broth▢ ¼ teaspoon dried basil▢ 1 cup couscous▢ 2 cups cherry tomatoes halved▢ ¼ cup crumbled feta cheese▢ 1 tablespoon fresh lemon juice▢ 1 tablespoon chopped fresh parsley▢ 1 tablespoon chopped fresh basil

In a saucepan, cook onion and garlic in oil over medium heat until tender, about 5-6 minutes.

Add chicken broth, basil, and a pinch of salt, bring to a boil. Stir in couscous, cover, remove from heat and let stand 5 minutes with cover on.

Lift lid, stir in tomatoes, feta cheese, and lemon juice. Garnish with fresh basil and parsley and serve.

Store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

5 from 20 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Side Dish

Cuisine American, Mediterranean

The post Itai Liptz Cook Blog: Couscous Salad – Enjoy Hot or Cold! appeared first on Itai Liptz Cook Blog.