Food Realm

Food Realm My name is Emily, and I’m a passionate home cook and nutrition enthusiast. Thank you for joining me on this journey towards a healthier lifestyle.

Whether you're a seasoned chef or a home cook, you'll find inspiration to elevate your kitchen game.

Honey-Glazed Roasted ParsnipsIngredients:* 700 g parsnips* 2 tbsp olive oil* 2 tbsp honey* 1 tbsp butter, melted* 1 tsp ...
09/19/2026

Honey-Glazed Roasted Parsnips

Ingredients:

* 700 g parsnips
* 2 tbsp olive oil
* 2 tbsp honey
* 1 tbsp butter, melted
* 1 tsp Dijon mustard
* 1/2 tsp dried thyme
* 1/2 tsp salt
* 1/4 tsp black pepper
* 1 tbsp chopped parsley

Directions:

1. Preheat the oven to 200°C. Line a large baking tray with parchment paper.
2. Peel the parsnips and cut them into evenly sized sticks. Place them on the prepared tray.
3. Whisk together the olive oil, honey, melted butter, Dijon mustard, thyme, salt, and black pepper. Pour the mixture over the parsnips and toss until well coated.
4. Arrange the parsnips in a single layer and roast for 30–35 minutes, turning them halfway through, until tender and golden.
5. Scatter the chopped parsley over the roasted parsnips before serving.

Honey-Glazed Roasted Sweet Potatoes

Ingredients:

* 800 g sweet potatoes
* 2 tbsp olive oil
* 2 tbsp honey
* 1 tbsp melted butter
* 1/2 tsp ground cinnamon
* 1/2 tsp smoked paprika
* 1/2 tsp salt
* 1/4 tsp black pepper
* 1 tbsp chopped parsley or thyme

Directions:

1. Heat the oven to 200°C and prepare a baking tray with parchment paper.
2. Peel the sweet potatoes, if desired, and cut them into bite-sized cubes.
3. Combine the olive oil, honey, melted butter, cinnamon, smoked paprika, salt, and black pepper in a small bowl.
4. Toss the sweet potatoes with the honey mixture, then spread them across the tray in one even layer.
5. Roast for 30–35 minutes, turning once, until the potatoes are soft inside and caramelised around the edges.
6. Finish with chopped parsley or thyme and serve warm.

Honey-Glazed Roasted Fennel

Ingredients:

* 3 large fennel bulbs
* 2 tbsp olive oil
* 1 1/2 tbsp honey
* 1 tbsp lemon juice
* 1 tsp Dijon mustard
* 1/2 tsp dried thyme
* 1/2 tsp salt
* 1/4 tsp black pepper
* 1 tbsp chopped fennel fronds or parsley

Directions:

1. Preheat the oven to 200°C and line a baking tray with parchment paper.
2. Trim the fennel bulbs, reserving some of the fronds for garnish. Cut each bulb into wedges, keeping the layers together around the core.
3. Stir the olive oil, honey, lemon juice, Dijon mustard, thyme, salt, and pepper together in a bowl.
4. Place the fennel on the tray and coat it thoroughly with the honey mixture.
5. Roast for 30–35 minutes, turning the wedges halfway through, until tender and lightly browned.
6. Sprinkle with the chopped fennel fronds or parsley just before serving.

Honey-Glazed Roasted Delicata Squash

Ingredients:

* 2 medium delicata squash
* 2 tbsp olive oil
* 2 tbsp honey
* 1 tbsp melted butter
* 1/2 tsp ground cinnamon
* 1/2 tsp smoked paprika
* 1/2 tsp salt
* 1/4 tsp black pepper
* 2 tbsp chopped pecans or walnuts, optional
* Fresh thyme, for garnish

Directions:

1. Set the oven to 200°C and line a baking tray with parchment paper.
2. Wash the delicata squash, slice them lengthwise, and scoop out the seeds. Cut the squash into half-moon slices; the skin can remain on.
3. Mix the olive oil, honey, melted butter, cinnamon, smoked paprika, salt, and black pepper in a small bowl.
4. Toss the squash slices with the glaze, then arrange them in a single layer on the tray.
5. Roast for 25–30 minutes, turning halfway through, until tender and golden at the edges.
6. Sprinkle with the chopped nuts, if using, and garnish with fresh thyme before serving.

Roasted Turkey Thighs with Ancho CitrusIngredients:* 2 large bone-in, skin-on turkey thighs* 2 dried ancho chiles* 2 ora...
09/19/2026

Roasted Turkey Thighs with Ancho Citrus

Ingredients:

* 2 large bone-in, skin-on turkey thighs
* 2 dried ancho chiles
* 2 oranges

Directions:

1. Preheat the oven to 425°F (220°C). Pat the turkey thighs dry and arrange them skin-side up in a roasting pan.
2. Remove the stems and seeds from the ancho chiles. Place the chiles in a small bowl, cover them with hot water, and let them soften for about 15 minutes. Drain well.
3. Finely grate the zest from one orange, then squeeze in its juice. Blend or mash the softened chiles with the orange zest and juice until you have a coarse paste.
4. Rub the ancho-orange mixture over the turkey thighs, working some beneath the skin where possible. Cut the second orange into wedges and place them around the turkey.
5. Roast for 20 minutes, then reduce the oven temperature to 350°F (175°C). Continue roasting until the turkey is deeply browned and reaches 165°F (74°C) at the thickest part, about 45 to 60 minutes more.
6. Let the turkey rest for 10 minutes before serving with the roasted orange wedges.

Mackerel Escabeche with Plantain ChipsIngredients For the mackerel escabeche4 mackerel fillets1 small red onion, thinly ...
09/19/2026

Mackerel Escabeche with Plantain Chips

Ingredients

For the mackerel escabeche

4 mackerel fillets
1 small red onion, thinly sliced
1 red bell pepper, thinly sliced
2 garlic cloves, sliced
120 ml white w**e vinegar
80 ml water
3 tbsp olive oil
1 tbsp honey or sugar
1 tsp coriander seeds
1/2 tsp cumin seeds
1 bay leaf
1/2 tsp smoked paprika
Salt
Black pepper
2 tbsp chopped fresh cilantro or parsley
Juice of 1/2 lime

For the plantain chips

2 green plantains
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp smoked paprika, optional

Steps

Preheat the oven to 200°C / 400°F.
Pat the mackerel fillets dry and season them with salt and pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the mackerel skin-side down for about 3 minutes, then turn and cook for another 1–2 minutes. Transfer to a shallow dish.
Lower the heat and add the remaining olive oil. Add the red onion, bell pepper, and garlic and cook for 4–5 minutes, until slightly softened.
Add the coriander seeds, cumin seeds, bay leaf, and smoked paprika. Cook for 30 seconds.
Pour in the vinegar, water, and honey. Bring to a gentle simmer and cook for 3–4 minutes.
Pour the hot escabeche mixture over the mackerel. Let it cool, then add the lime juice and herbs.
Cover and refrigerate for at least 1 hour, or up to overnight, so the flavors develop.
For the chips, peel the green plantains and slice them very thinly.
Toss with vegetable oil, salt, and smoked paprika.
Arrange in a single layer on a baking sheet and bake for 15–20 minutes, turning once, until crisp and lightly golden.
Serve the mackerel with the pickled vegetables and some of the escabeche liquid, with the plantain chips on the side.

Spiced Beef Stuffed Eggplant
09/18/2026

Spiced Beef Stuffed Eggplant

Slow-Cooked Goat with TurnipsIngredients:- 2 pounds goat meat, cut into 2-inch pieces- 2 tablespoons olive oil- 1 large ...
09/18/2026

Slow-Cooked Goat with Turnips

Ingredients:

- 2 pounds goat meat, cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 medium turnips, peeled and cut into wedges
- 3 carrots, peeled and sliced
- 2 bay leaves
- 2 tablespoons chopped fresh parsley

Directions:

1. Pat the goat meat dry and season it with the salt, pepper, cumin, and thyme.
2. Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the goat in batches, turning the pieces so they develop color on all sides. Transfer the meat to a plate.
3. Add the onion to the pot and cook for 5 minutes, stirring occasionally, until softened. Stir in the garlic and tomato paste, then cook for another minute.
4. Return the goat to the pot and pour in the broth. Add the bay leaves, then bring the liquid to a gentle simmer.
5. Cover the pot and cook over low heat for 2 hours, or until the meat is beginning to become tender.
6. Add the turnips and carrots, cover again, and continue cooking for 45 to 60 minutes, until the vegetables are tender and the goat is soft enough to pull apart with a fork.
7. Remove the bay leaves, taste the stew, and adjust the seasoning if needed. Sprinkle with parsley and serve warm.

Honey-Glazed Roasted Sweet Potatoes
09/18/2026

Honey-Glazed Roasted Sweet Potatoes

Slow-Simmered Beef Meatball Soup
09/17/2026

Slow-Simmered Beef Meatball Soup

Mascarpone Pear Baked Cheesecake
09/17/2026

Mascarpone Pear Baked Cheesecake

Ground Chicken Zucchini FrittersIngredients:- 1 pound ground chicken- 2 medium zucchini, grated- 1 large egg- ½ cup brea...
09/16/2026

Ground Chicken Zucchini Fritters

Ingredients:

- 1 pound ground chicken
- 2 medium zucchini, grated
- 1 large egg
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil, plus more as needed

Directions:

1. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
2. In a large bowl, combine the ground chicken, zucchini, egg, breadcrumbs, Parmesan, garlic, parsley, salt, and black pepper. Stir until the mixture is evenly blended.
3. Shape the mixture into small patties, using about 2 tablespoons for each fritter.
4. Warm the olive oil in a large skillet over medium heat. Arrange the fritters in the pan, leaving space between them.
5. Cook for 4–5 minutes per side, turning carefully, until golden brown and cooked through. The centers should reach 165°F (74°C).
6. Transfer the fritters to a paper towel-lined plate. Add more oil to the skillet as needed and continue cooking the remaining mixture. Serve warm.

Pecan Date TrufflesIngredients:- 1 cup pitted Medjool dates- 1 cup pecan halves- 2 tablespoons unsweetened shredded coco...
09/15/2026

Pecan Date Truffles

Ingredients:

- 1 cup pitted Medjool dates
- 1 cup pecan halves
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
- 2 tablespoons finely chopped pecans, for coating
- 2 tablespoons unsweetened shredded coconut, for coating

Directions:

1. Place the dates, pecans, shredded coconut, cocoa powder, vanilla, cinnamon, and salt in a food processor.
2. Process until the mixture is finely ground and begins to clump together. If it seems too dry, add 1 teaspoon of water at a time until it holds when pressed.
3. Scoop out about 1 tablespoon of the mixture and roll it between your palms to form a smooth ball. Continue with the remaining mixture.
4. Roll the truffles in the chopped pecans or shredded coconut, pressing gently so the coating sticks.
5. Arrange the truffles on a plate or small baking sheet and refrigerate for 30 minutes, or until firm. Store in an airtight container in the refrigerator.

Address

83 Greenwich Street
New York, NY
100006

Website

Alerts

Be the first to know and let us send you an email when Food Realm posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Featured

Share