Miso Butter Noodles

These Miso Butter Noodles are savory and rich, with crunchy snow peas and slivers of green onions. Add some shichimi togarashi for a little spiciness.

Everyday my husband forwards me his email from New York Times Cooking with lots of great recipe links and meal ideas. I don’t read them every single day so sometimes I find myself catching up a week or more. 

A while back, there was a recipe for miso butter pasta which caught my eye. Goodness knows that there were plenty of times I ate plain buttered noodles growing up and the addition of miso would add a welcome savory hit for my now very adult palate.

I saved the recipe to my “recipe box” then promptly forgot about it. Then a couple of weeks ago, our daughter made miso butter chicken for dinner and it all came back to me. Miso butter noodles was again on the list. 

Miso Butter Noodles

The original NYT Cooking recipe used dried pasta and, in addition to the salty miso, Parmesan cheese. I decided to lighten mine up by adding the snow peas and green onions to fresh egg noodles and omit the Parmesan. Excellent decision. Makes about 4 servings.

Ingredients

2 green onions 

5 1/3 oz or 150g snow peas

1 lb 4 oz or 565g fresh egg noodles

1/3 cup or 75g butter

4 teaspoons miso

Generous couple of sprinkles shichimi togarashi or crushed red pepper

Optional for serving: Shichimi togarashi or crushed red pepper

Method

Slice the green onions (white and green parts) and snow peas into narrow strips.

Bring a large pan of salted water to boil, add the fresh noodles and cook them over medium-high heat for 1 minute.

Remove the noodles to a colander with tongs and rinse. 

Add the strips of snow peas to the pot. Cook for 1 minute then drain them, reserving 1 cup or 240ml of the cooking water. 

Rinse the snow peas in cool water to stop them cooking and set aside.

Add half of the reserved water into a saucepan, along with the butter and miso. 

Whisk over medium heat until the butter is melted and everything is combined into a homogeneous liquid.

Add the drained noodles into the pan. 

Use tongs to vigorously stir them over low-medium heat for a few minutes, until the liquid emulsifies and smoothly and evenly coats the noodles.

Add in most of the green onions, saving a few bits for garnish, and the parboiled snow peas strips. 

Stir them in and cook briefly until they are heated through. Sprinkle with shichimi togarashi or crushed red pepper and stir again.

 

If at any point the sauce gets too dry and the noodles stick together a bit, stir in a bit extra noodle water to make it smooth and glossy again.

Serve topped with the reserved green onions and some more shichimi togarashi or crushed red pepper, if desired.

Enjoy! 

Welcome to the 14th addition to the 2024 Alphabet Challenge, brought to you by the letter N. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the N recipes below:

• Great Northern Bean Summer Caprese Salad ; from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Grilled Naan from Jolene’s Recipe Journal
• Homemade Fig Newtons from Karen’s Kitchen Stories
• Miso Butter Noodles from Food Lust People Love
• Nasturtium Paratha fromMagical Ingredients
• Navratan Chivda from Sneha’s Recipe
• Nectarine Creme Brûlée from A Messy Kitchen
• No Bake Mini Strawberry Cheesecake Cups from Blogghetti
• Nocino, Italian Green Walnut Liqueur from Culinary Cam
• Quick Tawa Naan from Mayuri’s Jikoni
• Spring Pasta Primavera from A Day in the Life on the Farm:

Here are my posts for the alphabet challenge, thus far:
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops 

K. Korean Barbecue-style Meatballs 

L. Easy Lamb and Fresh Tomato Curry 

M. Fresh Mint Sauce 

N. Miso Butter Noodles - this post!

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Fresh Mint Sauce

Sharp and bright, this fresh mint sauce is the perfect, classic accompaniment for roasted and grilled lamb. Make it at least one hour ahead of serving to allow the ingredients time to meld together.

I know it’s not eaten as commonly in the US as it is in the UK, but lamb is becoming more readily available, at least in Houston, and that is a good thing. It’s one of our favorite animal proteins.

If you live in the States, I can highly recommend the lamb chops that Costco stocks. They are tender and usually quite thick cut so they are great on a charcoal grill. If you live in the UK, Australia or New Zealand, you are spoiled for choice of lamb cuts and sources!

We recently spent a week in Wales and were in absolute lamb-y heaven. We even managed to source hogget (lamb 1-2 years old) from a well-stocked local butcher and salt march lamb, raised in the Gower on the southern coast from the farm shop. 

If your mint plants are anything like mine, they grow wild in the summer. Now is a fabulous time to make fresh mint sauce.  

Fresh Mint Sauce

My sprigs of mint weighed 125g. Strip the mint leaves from the stalks. Keep the leaves and discard the stalks. This recipe is adapted from one on Fuss Free Flavors.

Ingredients

1 cup, packed, or 54g fresh mint leaves

4 teaspoons sugar

3 tbsp boiling water

3 tbsp white wine vinegar

Good pinch fine sea salt

Method

Place the mint leaves on a chopping board. Spoon the sugar on top

Rock your very sharp knife back and forth through the mint to chop it. Push it into a pile again, and chop some more. 

Keep going until it is chopped very finely.

Transfer the mint and sugar mixture to a small bowl. Add the boiling water, and mix together, using a wooden spatula or spoon so you can pound the mint gently to soften it. 

Add the vinegar and the pinch of salt and mix together. 

Leave to stand for at least an hour to allow the flavors to meld. I tasted this immediately and thought, “Oh, no, this isn’t like the mint sauce I’m used to.” An hour later and it was much nicer than store-bought!

Serve alongside/on top of your favorite lamb roast or grilled lamb steaks or chops.

Enjoy! 

Welcome to the 13th addition to the 2024 Alphabet Challenge, brought to you by the letter M. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the M recipes below:

• Chocolate Chunk Cookies with Fresh Mint from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Easy Mini Mango Tarts from Blogghetti
• Fresh Mint Sauce from Food Lust People Love
• Makhana Trail Mix from Mayuri’s Jikoni
• Mango Strawberry Mocktails from Jolene’s Recipe Journal
• Masoor Dal Nayab from Sneha’s Recipe
• Mediterranean Orzo Salad from Palatable Pastime
• Mojito Mint Fruit Salad from A Messy Kitchen
• Moringa Makhana Paratha from Magical Ingredients
• Mushrooms in My Cookies? Yep. Candy Cap Cookies from Culinary Cam
• Overnight Muesli from Karen’s Kitchen Stories
• Pork Chops in Creamy Mushroom Sauce from A Day in the Life on the Farm

Here are my posts for the alphabet challenge, thus far:
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops 

K. Korean Barbecue-style Meatballs 

L. Easy Lamb and Fresh Tomato Curry 

M. Fresh Mint Sauce - this post!

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Dirty Bloody Mary Martini

The arranged marriage between Ms. Bloody Mary and Mr. Dirty Martini, this Dirty Bloody Mary Martini should please the lovers of both savory cocktails. No need to choose the bride’s or groom’s side. Sit on either side of the aisle. We are all family here. 

There are probably as many Bloody Mary recipes as there are bartenders but the classic contains tomato juice, vodka, hot sauce and Worcestershire sauce. Likewise, a dirty martini contains the same ingredients as a classic one, vodka or gin and a hint of extra dry vermouth with the lovely, in my opinion, addition of olive juice. 

Individually, they are two of my favorite drinks. Married together I love them even better! 

Dirty Bloody Mary Martini

I like to use the olives stuffed with anchovies for an extra boost of savory flavor. You can use your favorite cured green olives, of course.

Ingredients

2 oz or 60ml vodka

1 tablespoon olive juice (preferably from green olives stuffed with anchovies)

2 teaspoons tomato paste

1 1/2 teaspoons extra dry vermouth

Dash or two Worcestershire sauce

Dash or two hot pepper sauce

2-3 cubes ice

Options for garnish: Stuffed olives, cherry tomatoes, pickled onions, cornichons, etc. 

Method

In a cocktail shaker, combine vodka, olive juice, tomato paste, dry vermouth, Worcestershire sauce and hot sauce.

Add ice, cover, and shake vigorously. 

Strain the mixture into a martini glass.

Add a skewer filled with your favorite garnishes/snacks.

Enjoy!

It's Sunday Fun Day so my friends and I are sharing summer cocktails and mocktails to make your day more special. Check out the links below: 

• 2 Ingredient Strawberry Slush from Amy's Cooking Adventures
• Acqua Santa Spritz from Culinary Cam
• Dirty Bloody Mary Martini from Food Lust People Love
• Elderflower Martini from Karen's Kitchen Stories
• Meyer Lemondrop Martini from A Day in the Life on the Farm
• Pink Lemonade Vodka Cocktail from Sneha's Recipe

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Fresas con Crema - Strawberries and Mexican Cream

Fresas con Crema is a simple and delicious dessert made from strawberries and Mexican cream, known as crema, a rich store-bought dairy product prepared with two ingredients, heavy cream and buttermilk.

Crema is often used as a topping for savory dishes like tacos, chimichangas or as one of the fillings in burritos but it is also excellent in sweet dishes, like this one, or as a topping for fruit tarts. It’s quite rich and a little bit tangy but less tart than our sour cream, more like crème fraiche.

In Texas, just about every supermarket carries crema, sometimes even from a selection of producers, including a store brand. I've discovered that some are more tangy, even a bit salty, and some are more mild. I actually did that research looking for/hoping to find a crema that I could substitute for clotted cream. 

Some might have done okay but I was responsible for bringing said clotted cream to a bridal shower and, well, I didn't want to let the side down. After all, if you are putting clotted cream on a scone, it's right out there for everyone to judge. I ended up making my own which is a whole 'nother nightmare I might share with you some day. 

Fresas con Crema - Strawberries and Mexican Cream

If Mexican crema isn’t available in your local store, you can substitute clotted cream. You can also sub in sour cream or crème fraiche and skip or reduce the amount of lime, if desired. This may mean that your cream will need a little longer to “set” but it will still taste delicious. 

Ingredients to serve four

1 cup or 200g Mexican crema

1/2 cup or 120ml heavy cream

3 tablespoons sweetened condensed milk, plus extra for drizzling, if desired

1 tablespoon fresh lime juice 

1 teaspoon vanilla extract

3 cups or 440g (weight after hulling) chopped fresh strawberries, plus 4 more for garnish, if desired.

Method

Divide the chopped strawberries among 4 serving dishes or ramekins. 

In a small bowl, whisk the crema, heavy cream, sweetened condensed milk, lime juice and vanilla.

Top the strawberries with the cream mixture and quickly stir a little to mix it with some of the chopped strawberries. It starts to firm up immediately so do not tarry. 

To garnish with the extra strawberries, you can simple pop one on top each of the bowls, or carefully make slices in the berry, leaving the hull intact, then press gently down to fan the slices out. 

Drizzle the tops with a little more condensed milk, if desired. Serve immediately or keep chilled until ready to serve. 

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes with strawberries! Many thanks to our host, Sue of Palatable Pastime. Check out the links below:

• Strawberry Breakfast Pastry from Palatable Pastime
• Strawberry Smoothie from A Day in the Life on the Farm
• Triple Berry Greek Yogurt Parfait from Amy's Cooking Adventures
• Strawberry Hazelnut Crostini from Mayuri’s Jikoni
• Homemade Strawberry Crush from Sneha's Recipe
• Fresas con Crema from Food Lust People Love
• Strawberry Cheesecake Bars from Karen's Kitchen Stories
• Strawberry Chia Seed Pudding from Cook with Renu
• Braising Greens in Strawberry-Honey Vinaigrette from Culinary Cam

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Strawberry Jam Muffins #MuffinMonday

Sticky jam turns these strawberry jam muffins into the most delightful treat you’ll want to serve upside down, since the jam bakes on the bottom! 

This upside down muffin recipe happened purely by accident but OMG, it was a happy accident, perhaps not quite as important as the discovery of penicillin, post-it notes or Teflon, but definitely more delicious. 

I have to admit that at first I was horrified thinking that the muffin was raw on the bottom. Nope, it was just stuck to the pan a little because of the jam falling to the bottom of the muffin batter. A small jiggle all around with a spatula soon loosened it and that’s when I discovered how lovely they were. 

A good friend came by just after I’d baked them so I sent him on his way with one. He came back today to ask exactly what it was that I had given him because it was SO GOOD. "An upside down muffin!" I exclaimed. Personally, I ate two back-to-back. No kidding. 

Strawberry Jam Muffins (Small Batch)

This recipe makes six regular sized muffins but it is easily doubled to make 12. Make sure to grease your muffin pan well with some canola oil. I pour a little in one or two of the muffin cups then use a pastry brush to make sure the bottom and sides are coated.

Ingredients for six muffins

1 cup or 125g flour

2/3 cup or 132g golden caster sugar (sub regular sugar if you can't find the golden)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 cup or 120ml minus 1 tablespoon milk (*instructions below)

1 tablespoon lemon juice

3 tablespoons or 45ml canola or other light oil, plus extra for oiling the pan

1 large egg

1/4 cup or 70g strawberry jam, plus a little extra for topping, if desired

*Put your lemon juice in a measuring vessel and then add milk up to the 1/2 cup or 120ml mark. Set aside.

Method

Preheat oven to 350°F or 180°C. Generously grease cups and top of a 6-cup muffin pan or just 6 cups of a bigger muffin pan.

Whisk your flour, sugar, baking powder, baking soda and salt together in a large bowl.

In another bowl, whisk together your soured milk, oil and egg.

All at once, add the wet ingredients to the dry. 

Gently fold just until dry ingredients are moistened. There may be little bits of flour showing and that's just fine. Spoon the strawberry jam on to the batter.

Gently swirl it in. You want ribbons of jam, not a homogenous batter. Unless you personally want a homogeneous batter. I am not here to tell you how to live your life.

Divide your batter relatively evenly between the 6 greased muffin cups. Top with a little more jam on each one.

Bake the muffins for 22-27 minutes in your preheated oven, or until they are golden on top and a toothpick comes out clean.

Remove the pan from the oven and let the muffins cool for a few minutes on a wire rack. 

Run a spatula around the sides and loosen the bottom to remove the muffins from the pan and put them onto the wire rack. I put mine top down so they flattened a bit. Still light and fluffy inside. And, oh, that glorious sticky bottom. 

Enjoy!

It's the last Monday of the month so that means it's time to celebrate Muffin Monday once again. Check out the lovely recipe links below:

• Cereal Milk Muffins from Karen's Kitchen Stories
• Cheeseburger Mini Muffins from Jolene's Recipe Journal
• Millet and Oat Pecan Muffins (GF) from A Messy Kitchen
• Savory Cottage Cheese Breakfast Muffins from A Day in the Life on the Farm
• Strawberry Jam Muffins from Food Lust People Love
• Sugar Free Sourdough Banana Apple Muffins from Zesty South Indian Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Raspberry Rhubarb Ice Cream

This Raspberry Rhubarb Ice Cream is so easy to make, rich and creamy, tangy and full of flavor. It’s the perfect taste of summer. No churning required! 

I’ve mentioned here before about the delicious. magazine group I belong to, a disparate group of women, brought together on What’s App by one of the delicious. team, who have now become firm friends. 

And like many friends, we lead each other into temptation! Cookbooks are a particular weakness many of us share and when one of our number mentioned that she makes ice cream all the time from a vintage book she owns, we all scurried to find a copy online to order. 

Of course, this then required the creation of yet another What’s App group called Ice Maidens where we share photos of our ice cream. I fully expect that group to ramp up production as the weather heats up! Watch this space if you love no-churn ice cream.

Raspberry Rhubarb Ice Cream

This is mash up of two recipes from the vintage cookbook Ices Galore by Helge Rubinstein and Sheila Bush. If you love easy ice creams, sorbets, etc. that do not need an ice cream maker to create, look for a copy of this book online. It’s a small paperback packed with great frozen treats.

Ingredients

312g or 11 oz rhubarb, trimmed

1 cup or 225g sugar

5 1/2 oz or 156g raspberries

1 cup or 240ml double or whipping cream

1/4 teaspoon cream of tartar

Optional: 2 tablespoons gin infused with strawberry

Method

Cut the trimmed rhubarb into 1 in or 2 cm pieces.

In a pot with a lid, cook the rhubarb down with the sugar until it is soft, stirring occasionally. Do not add any water. Depending on your rhubarb, this should take about 20-25 minutes.

Remove the lid and set the rhubarb aside to cool. 

Puree the raspberries and push them through a mesh sieve. Discard the seeds.

Add the raspberries to the rhubarb. Stir well. 

Once the rhubarb and raspberry are cool, stir in the strawberry infused gin, if using, 

Whip the cream to soft peaks, sprinkling in the cream of tartar as you go. The cream of tartar helps stabilize the cream.

Gently fold the fruit through the whipped cream. 

Put it in the freezer for 3-4 hours or until it’s beginning to set. 

When the mixture is beginning to set, beat well. 

Transfer to a freezer safe container with a lid and replace in freezer.

 

Freeze till completely set. 

Remove from the freezer shortly before serving. 

Scoop to serve.

Enjoy! 

I'm a little late joining the group but this is my 10th addition to the 2024 Alphabet Challenge, brought to you by the letter I. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the I recipes below:

• Sneha’s Recipe: Instant White Dhokla
• Mayuri’s Jikoni: Iceberg Wedge Salad
• A Day in the Life on the Farm: Instant Pot Bean and Smoked Pork Soup
• Jolene’s Recipe Journal: Italian Beef Sandwiches
• Culinary Cam: I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream
• Karen’s Kitchen Stories: Italian Pane di Genzano
• Magical Ingredients: Instant Aloo Paratha
• Palatable Pastime: Indonesian Bami Goreng
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Orange & Feta Italian Orzo Pasta Salad
• Blogghetti: Strawberry Hibiscus Iced Tea Recipe

Here are my posts for the alphabet challenge, thus far: 

A: Anchovy Deviled Eggs

B: Spicy Braised Ginger Pork Belly

C: Cecilie's Favorite Coleslaw

D: Cajun Chicken Eggplant Dressing

E: Everything Pizza Tartin

F: Baked Chicken and Feta Meatballs

G: Grape Juice Jigglers

H: Crispy Bacon-wrapped Chicken Hearts

I: Raspberry Rhubarb Ice Cream - today's post! 

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Everything Pizza Tartin

This Everything Pizza Tartin aka Upside Down Pizza is baked with the crust on top, so you can load up on "toppings" like Italian sausage, onion, artichokes, jalapeños and olives and still have a crunchy crust. 

Back when I had an oven heated by bottled gas, I struggled to get it hot enough to bake a loaded pizza crust crunchy on the bottom. Putting too many toppings – a particular problem I have – meant my crust was often soggy. Sure, I could put fewer toppings but no one wants a skimpily topped pizza, do they? 

Then suddenly a solution occurred to me. Everything Pizza Tartin is baked upside down, French apple pie style, with ALL of my favorite ingredients, so the thick crust is still extra crunchy. Just flip to serve!

 

Here it is, straight out of the oven, before flipping. 

I use this particular pan because it can go from stovetop to oven. I brown the Italian sausage, then I take it off the heat to layer on the rest of the ingredients, finally tucking the dough in on top.

But you can cook the sausage then bake your everything pizza tartin in a large pie plate or a well-seasoned cast iron skillet. You do not want a pan that sticks. And don’t forget to cut some slits in your crust to let the steam escape. No soggy tops, or rather, bottoms!

I cannot tell you how pleased with myself I was when I figured this out!

Everything Pizza Tartin – Upside Down Everything Pizza 

You do have to be careful to cook it just long enough so the crust is golden brown but the bottom doesn’t burn. When it’s starting to get just a little bit dark in places, it’s absolutely perfect. I figure about 25-30 minutes, depending on how many toppings you’ve added.

Ingredients


For the 10in or 26cm round thick crust:

2 1⁄4 cups or 280g flour


1 rounded teaspoon active yeast – about 4g 

3⁄4 cup or 180ml warm water


1⁄2 teaspoon salt


1 teaspoon olive oil 

For the topping: 

2 links Italian sausage, approximate weight 4 3⁄4 oz or 135g 

Olive oil


Generous handful sliced pepperoni – say 10 or 12 slices


1 cup or 110g grated mozzarella cheese 

1⁄2 cup or 120ml pizza sauce


Other possible toppings:


Small artichoke hearts, well drained and halved


Sliced jalapeños, pickled or fresh


Finely sliced onion


Black olives


Your favorite pizza topping -­ no need to limit your toppings! 

Recommended: Fresh basil leaves for serving 

Method

To make the crust, mix 1 cup or 125g flour with the yeast and add in the warm water. Leave to prove for about 5 minutes. You should see some bubbling. 


Add the salt then the rest of the flour, a little at a time, mixing continuously until you have a soft dough. You might not use quite all of the flour. Knead for about five minutes or until the ball of dough is smooth and elastic. 


Leave to prove in a warm place, covered with cling film or a damp towel, for about 45 minutes or until doubled in size. (Pizza dough can be prepared one day ahead. Leave to rise, covered, in the refrigerator. Allow to come to room temperature before rolling out and baking. You can also substitute store-­bought pizza dough.)

Preheat your oven to 400°F or 200°C when the dough has about 15 minutes rising time left. 


Meanwhile, prepare your toppings. In the bottom of your ovenproof skillet, brown the sausage in small balls, adding a drizzle of olive oil. 


Remove from the heat once browned and spoon off some of the excess fat cooking the sausages might have created. 


Sprinkle in the finely sliced onion, the artichokes, jalapeños, olives and other toppings, distributing them evenly. Top these with the pepperoni slices. 


Sprinkle on the mozzarella cheese. Spoon on the pizza sauce, spreading it around gently with the back of the spoon.

 


Roll or press your crust out so that it’s just a bit larger than the
diameter of your fillings in the pan. Cut three slits to allow steam to escape while it’s baking. 


Fit the crust over the fillings and tuck it in all around the sides. Use a pastry brush to brush olive oil over the top of the crust and down the tucked sides. 




Bake the pizza tartin in your preheated oven for about 25­-30 minutes or until the crust is a lovely golden color and quite crisp on the outside. When you tap it, it should sound hollow. 


Leave the pizza tartin to cool for about 5­-7 minutes then invert it carefully onto a serving plate. 


If any of the bits do stick, just scoop them off the pan and replace on the pizza tartin. 


Sprinkle with fresh basil leaves and cut in wedges and serve hot. 


Enjoy!

Welcome to the fifth installment of our Alphabet Challenge for 2024. Today’s recipes are brought to you by the letter E. Many thanks to our challenge creator, Wendy of A Day in the Life on a Farm. 

Check out all the recipes brought to you by the letter E. 

• Sneha’s Recipe : Egg Roast 
• Culinary Cam: Elderflower & Roasted Strawberry Layer Cake 
• A Day in the Life on the Farm: Tomato and Eggs 
• Palatable Pastime: Easy Homestyle Chicken Enchiladas 
• Jolene’s Recipe Journal: English Muffin Bread 
• Mayuri’s Jikoni: Egg Pulao 
• Karen’s Kitchen Stories: Egg Bread Hoagie Rolls 
• Blogghetti: Bacon Cheddar Egg Salad 
• Magical Ingredients: Edamame Paratha 
• Food Lust People Love: Everything Pizza Tartin
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Everything Bagel Seasoning Biscuits

Here are my posts for the alphabet challenge, thus far: 

A: Anchovy Deviled Eggs

B: Spicy Braised Ginger Pork Belly

C: Cecilie's Favorite Coleslaw

D: Cajun Chicken Eggplant Dressing

E: today's post! Everything Pizza Tartin

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