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Dishy Recipes, New York, NY (2026)

12/17/2024

Ingredients
For the Sourdough Starter:

1/2 cup (120ml) water (room temperature)
1/2 cup (60g) all-purpose flour
1 tbsp sourdough starter (or a pinch of active dry yeast if you’re not using a sourdough starter)
For the Dough:

1 cup (240ml) water (room temperature)
3 cups (360g) all-purpose flour
1/2 cup (60g) whole wheat flour
1/2 cup (80g) popped quinoa
1/4 cup (60ml) olive oil
2 tsp salt
1 tsp honey or sugar
1/4 cup (60g) sourdough starter (or active dry yeast)
1/2 cup (120ml) water (for mixing)
Directions
1. Prepare the Sourdough Starter:

If you're starting your own sourdough starter, combine 1/2 cup of water with 1/2 cup of flour in a glass jar. Stir, cover loosely, and let it sit at room temperature for about 24-48 hours, feeding it with more flour and water every 12 hours until it’s bubbly and ready to use.
Alternatively, use 1 tbsp of an established sourdough starter or 1 tsp of active dry yeast.
2. Popping the Quinoa:

In a dry skillet over medium heat, add the quinoa. Stir constantly for about 3-5 minutes until the quinoa pops and becomes crispy. Remove from heat and set aside to cool.
3. Mix the Dough:

In a large mixing bowl, combine the water, sourdough starter, and honey or sugar. Stir to dissolve.
Gradually add the all-purpose flour, whole wheat flour, and salt, mixing until the dough starts to come together.
Add the olive oil and popped quinoa to the dough, kneading for about 8-10 minutes until smooth and elastic. You can use a stand mixer with a dough hook to speed up this process.
Add more water if the dough is too dry, or more flour if it’s too sticky.
4. First Rise:

Place the dough in a lightly oiled bowl and cover with a clean towel. Let it rise in a warm place for 6-8 hours, or until it has doubled in size.
5. Shape the Dough:

After the first rise, gently punch down the dough to release any air.
Shape the dough into a round or oval loaf, depending on your preference.
6. Second Rise:

Place the shaped dough on a parchment-lined baking sheet or into a proofing basket. Cover and let it rise for another 1-2 hours, until puffed and nearly doubled.
7. Bake the Bread:

Preheat your oven to 450°F (230°C).
If you have a Dutch oven, place it in the oven while preheating to create a steamy environment.
Once the oven is hot, carefully transfer the dough (with or without parchment) into the Dutch oven or directly onto a baking sheet.
Score the top of the dough with a sharp knife for a decorative touch and to help the bread expand evenly while baking.
Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped on the bottom.
8. Cool and Serve:

Let the bread cool completely on a wire rack before slicing.
Tips:
Storage: Store the bread in an airtight container or a bread bag at room temperature for up to 3 days. For longer storage, freeze the bread and toast slices as needed.
Adding Flavors: Feel free to add herbs like rosemary or thyme to the dough for an aromatic twist.
No Sourdough Starter? You can substitute the sourdough starter with an equal amount of active dry yeast for a quicker version of the bread.
This Popped Quinoa Sourdough Bread is a flavorful, nutritious alternative to traditional bread, offering a delightful crunch and nutty flavor with every bite! 🍞🌾

12/17/2024

Ingredients
For the Flan Layer:

1 cup (200g) granulated sugar
1/4 cup (60ml) water
4 large eggs
1 can (14oz/400g) sweetened condensed milk
1 can (12oz/355ml) evaporated milk
1 tsp vanilla extract
For the Cheesecake Layer:

3 packages (8oz each) cream cheese, softened
1 cup (200g) granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup (120ml) sour cream
1/4 cup (60ml) heavy cream
Directions
1. Prepare the Caramel for the Flan Layer:

In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let it cook for about 5-7 minutes until the sugar turns a golden amber color.
Quickly pour the caramel into the bottom of a 9-inch round cake pan, tilting the pan to evenly coat the bottom. Let it sit and harden while you prepare the other layers.
2. Make the Flan Layer:

Preheat the oven to 325°F (163°C).
In a blender or large bowl, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend or whisk until smooth.
Pour the flan mixture over the hardened caramel in the cake pan.
3. Make the Cheesecake Layer:

In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract, sour cream, and heavy cream until the mixture is well combined.
Gently pour the cheesecake mixture over the flan layer in the pan.
4. Bake the Cake:

Place the cake pan into a larger roasting pan. Fill the roasting pan with hot water until it comes halfway up the sides of the cake pan to create a water bath.
Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
After 1 hour, remove the cheesecake from the water bath and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
5. Serve:

Run a knife around the edges of the pan to loosen the cheesecake.
Place a serving plate over the top of the cake pan and carefully invert it. Gently lift the pan off to reveal the flan cheesecake with a beautiful caramel layer on top.
Slice and enjoy!
Tips:
Smooth Texture: Make sure the cream cheese is softened to room temperature before mixing to avoid lumps in the cheesecake layer.
Serving: Top with fresh fruit or whipped cream for added flavor and decoration.
Storage: Keep leftovers in the refrigerator for up to 3 days.
Flan Cheesecake is the perfect fusion of two beloved desserts, creating an indulgent treat that’s sure to be a hit! 🧀🍮🍰

12/17/2024

Ingredients
1 cup (150g) strawberries, hulled and sliced
1 cup (150g) grapes, halved (green or red)
1 cup (150g) pineapple chunks
1 large orange, peeled and segmented
1 apple, cored and diced
1 kiwi, peeled and sliced
1/2 cup (75g) blueberries
1/2 cup (75g) watermelon, diced
Fresh mint leaves for garnish (optional)
For the Dressing (Optional):

1 tbsp honey or maple syrup
1 tbsp fresh lime or lemon juice
A pinch of salt
Directions
1. Prepare the Fruit:

Wash and prepare all the fruits by slicing, dicing, or peeling as needed.
2. Combine in a Bowl:

In a large mixing bowl, gently toss together all the fruits until well combined.
3. Make the Dressing (Optional):

In a small bowl, whisk together the honey (or maple syrup), lime (or lemon) juice, and a pinch of salt.
Drizzle the dressing over the fruit salad and toss gently to coat.
4. Garnish and Serve:

Garnish with fresh mint leaves for added freshness and color (optional).
Serve immediately, or chill in the refrigerator for 30 minutes to allow the flavors to meld together.
Tips:
Seasonal Fruit: Feel free to swap or add any seasonal fruits like peaches, mango, or pomegranate seeds.
Make it Vegan: The salad is naturally vegan, but if you’re making the dressing, ensure you use maple syrup instead of honey for a plant-based option.
Add a Crunch: For extra texture, sprinkle some chopped nuts like almonds, walnuts, or pistachios on top before serving.
This Fruit Salad is a bright, refreshing dish that’s perfect for breakfast, a side dish at a barbecue, or a light, guilt-free dessert! 🍓🍍🍊

12/17/2024

Ingredients
1 cup (150g) fresh or frozen mango chunks
1 cup (150g) fresh or frozen strawberries, hulled
1/2 cup (120ml) milk (dairy or non-dairy, like almond, oat, or coconut milk)
1/2 cup (120ml) plain or vanilla yogurt
1 tbsp honey or maple syrup (optional, for extra sweetness)
1/2 cup (120ml) ice cubes (optional, for a thicker smoothie)
Optional Garnishes:

Sliced strawberries or mango chunks
A sprig of mint
Chia seeds
Directions
Combine Ingredients:

In a blender, add the mango chunks, strawberries, milk, yogurt, and honey (if using).
If you prefer a thicker smoothie, add the ice cubes.
Blend:

Blend on high speed until smooth and creamy. If needed, stop to scrape down the sides or add a splash of milk to adjust the consistency.
Serve:

Pour the smoothie into a tall glass and garnish with slices of strawberry, mango, or a sprig of mint for a fresh touch.
Enjoy:

Serve immediately while it’s chilled and creamy!
Tips:
Make It Vegan: Use plant-based yogurt and milk, like almond, coconut, or oat milk.
Boost Nutrition: Add a handful of spinach for a hidden veggie boost, or toss in a tablespoon of chia seeds for extra fiber.
Frozen Fruit: Frozen mango and strawberries create an extra creamy and thick texture, perfect for a smoothie bowl.
This Mango Strawberry Smoothie is a quick, healthy, and delicious way to fuel your body with refreshing tropical flavors! 🥭🍓🥤✨

12/17/2024

Ingredients
For the Pastry Shells:

1 package of puff pastry sheets (thawed)
1 large egg (for egg wash)
2 tbsp milk
Granulated sugar (for dusting)
Cone molds (for shaping the pastry)
For the Pastry Cream:

2 cups (480ml) whole milk
4 large egg yolks
1/2 cup (100g) granulated sugar
1/4 cup (30g) cornstarch
2 tbsp unsalted butter
1 tsp vanilla extract
For Garnishing:

Powdered sugar (for dusting)
Melted chocolate or chocolate chips (optional)
Directions
1. Prepare the Pastry Shells:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out the puff pastry on a floured surface and cut it into 1-inch wide strips.
Grease the cone molds lightly. Wrap each strip of puff pastry around the cone mold, slightly overlapping as you go.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the pastry cones with the egg wash and sprinkle lightly with sugar.
Place the cones on the baking sheet, seam-side down, and bake for 12-15 minutes or until golden brown and puffed.
Remove from the oven and let the pastry cool completely. Carefully slide the pastry shells off the molds.
2. Make the Pastry Cream:

In a saucepan, heat the milk over medium heat until steaming (but not boiling).
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over low heat, whisking constantly, until thickened (about 2-3 minutes).
Remove from heat and stir in the butter and vanilla extract.
Transfer the pastry cream to a bowl, cover with plastic wrap (pressed directly on the surface), and let it cool completely.
3. Fill the Pastry Shells:

Once the pastry cream has cooled, transfer it to a piping bag fitted with a round tip.
Pipe the pastry cream into each puff pastry cone until filled.
4. Garnish and Serve:

Dust the filled cones with powdered sugar for a classic look.
Optional: Drizzle with melted chocolate or dip the tips of the cones in chocolate for extra flair.
Serve immediately or chill for a short time before serving.
Tips:
Make Ahead: The pastry cream can be made a day in advance and stored in the refrigerator.
Crisp Shells: Fill the shells just before serving to keep them crispy.
Variations: Add a bit of lemon zest or almond extract to the pastry cream for a flavor twist.
These Pastry Cream Stuffed Shell Cones are not only delicious but also a showstopper at any gathering. Crispy, creamy, and utterly irresistible! 🥐✨

12/17/2024

Ingredients
1 cup (125g) all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3/4 cup (180ml) buttermilk (or regular milk with 1 tsp lemon juice)
1 large egg
2 tbsp melted butter or oil
1/2 tsp vanilla extract
Butter or oil for cooking
Optional Toppings:
Maple syrup
Powdered sugar
Fresh berries or sliced bananas
Whipped cream
Chocolate chips or sprinkles
Directions
1. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Combine Wet Ingredients:

In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
3. Make the Batter:

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. (A few lumps are fine; avoid overmixing.)
4. Preheat the Pan:

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Cook the Pancakes:

Use a teaspoon or small scoop to drop small amounts of batter onto the pan, about 1-2 inches in diameter.
Cook for 1-2 minutes until bubbles form on the surface and the edges look set.
Flip and cook the other side for 1 minute, until golden brown.
6. Serve:

Stack the mini pancakes on a plate and garnish with your favorite toppings. Serve immediately!
Tips:
Make Ahead: These pancakes can be made in advance and frozen. Reheat in the microwave or oven for quick breakfasts.
Consistency: If the batter is too thick, add a splash of milk to loosen it slightly.
Fun Variation: Add mini chocolate chips or blueberries to the batter for extra flavor.
Mini Fluffy Pancakes are a delightful twist on a breakfast classic that’s sure to be a hit with kids and adults alike! 🥞✨

12/16/2024

Ingredients
For the Cake:

3 cups (375g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups (400g) granulated sugar
1 cup (225g) unsalted butter, softened
4 large eggs
1 cup (240ml) buttermilk
2 tsp vanilla extract
For the Butter Glaze:

1/3 cup (75g) unsalted butter
3/4 cup (150g) granulated sugar
2 tbsp water
2 tsp vanilla extract
Directions
1. Preheat and Prepare Pan:

Preheat your oven to 325°F (165°C).
Grease and flour a bundt pan, ensuring all crevices are coated.
2. Make the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the sugar and butter until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, mixing well after each addition.
Mix in the vanilla extract.
Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
3. Bake the Cake:

Pour the batter into the prepared bundt pan and smooth the top.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
4. Prepare the Glaze:

In a small saucepan, melt the butter over medium heat.
Stir in the sugar, water, and vanilla. Heat until the sugar dissolves but do not let it boil.
5. Glaze the Cake:

While the cake is still warm, poke small holes all over with a skewer or toothpick.
Slowly pour the glaze over the cake, letting it soak in. Allow the cake to cool completely in the pan to absorb the glaze.
6. Serve:

Once cooled, invert the cake onto a serving plate.
Dust with powdered sugar or serve as is.
Tips:
Storage: Keep the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
Make Ahead: This cake tastes even better the next day as the flavors intensify.
Variations: Add a hint of almond or rum extract to the glaze for extra flavor!
This Kentucky Butter Cake is simple, buttery, and perfect for any gathering—your guests will rave about every bite! 🍰✨

12/16/2024

Ingredients
2 slices of whole-grain or sourdough bread
1/2 cup (120g) plain or vanilla Greek yogurt
1/2 cup (75g) mixed fresh berries (strawberries, blueberries, raspberries, or blackberries)
1-2 tsp honey or maple syrup (optional)
1/2 tsp chia seeds or flaxseeds (optional, for garnish)
A sprinkle of granola or crushed nuts (optional)
Directions
Toast the Bread:

Lightly toast the slices of bread until golden brown and crisp.
Prepare the Yogurt:

In a small bowl, mix the Greek yogurt with honey or maple syrup if you prefer a sweeter base.
Assemble the Toast:

Spread an even layer of Greek yogurt over each slice of toast.
Arrange the fresh berries on top of the yogurt.
Add Garnishes:

Sprinkle chia seeds, flaxseeds, granola, or crushed nuts for added texture and nutrition.
Serve:

Enjoy immediately as a refreshing and wholesome meal or snack.
Tips:
Make It Vegan: Use a dairy-free yogurt alternative like almond or coconut yogurt.
Berry Variety: Swap out fresh berries for other fruits like sliced bananas, kiwi, or peaches.
Kid-Friendly: Add a drizzle of chocolate syrup or a dusting of powdered sugar for a treat!
Berrylicious Greek Yogurt Toast is as quick to make as it is satisfying—a colorful, nourishing start to your day! 🍓🥖✨

12/16/2024

Ingredients
2 ripe bananas, peeled and sliced
2 tbsp unsweetened cocoa powder
1 cup (240ml) milk (dairy or plant-based, like almond or oat milk)
1/2 cup (120ml) Greek yogurt or vanilla yogurt
1 tbsp honey or maple syrup (optional, for extra sweetness)
1/2 tsp vanilla extract
1/2 cup (120ml) ice cubes (optional, for a thicker texture)
Optional Toppings:
Whipped cream
Chocolate shavings
Sliced bananas
Chia seeds or granola
Directions
Combine Ingredients:

Add the bananas, cocoa powder, milk, yogurt, honey (if using), vanilla extract, and ice cubes to a blender.
Blend:

Blend on high speed until smooth and creamy.
Adjust Consistency:

For a thicker smoothie, add a few more ice cubes or a frozen banana. For a thinner consistency, add a splash of milk.
Serve:

Pour into a tall glass, add your favorite toppings, and enjoy immediately!
Tips:
Bananas: Use frozen bananas for an extra creamy, milkshake-like texture.
Boost Nutrition: Add a spoonful of peanut butter, protein powder, or chia seeds for added nutrients.
Kid-Friendly: Skip the cocoa powder for a simple banana smoothie or add a drizzle of chocolate syrup for fun!
This smoothie is an irresistible combination of chocolate and banana flavors, perfect for any time of day. 🥤🍫🍌

12/15/2024

Ingredients
For the Donut Dough:

2 3/4 cups (350g) all-purpose flour
2 1/4 tsp (1 packet) active dry yeast
1/4 cup (50g) granulated sugar
1/2 tsp salt
2 large eggs
1/2 cup (120ml) whole milk, warm
1/4 cup (60g) unsalted butter, softened
Oil for frying
For the Custard Cream:

2 cups (480ml) whole milk
4 large egg yolks
1/3 cup (70g) granulated sugar
3 tbsp cornstarch
1 tsp vanilla extract
2 tbsp unsalted butter
For Filling:

Nutella (as needed)
For Garnish:

Powdered sugar or granulated sugar
Directions
1. Prepare the Dough:

In a large bowl, combine the flour, yeast, sugar, and salt.
Add the eggs, warm milk, and butter. Mix until a dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm spot for 1-2 hours, or until doubled in size.
2. Make the Custard Cream:

In a medium saucepan, heat the milk over medium heat until steaming (but not boiling).
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Gradually pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
Remove from heat and stir in the vanilla and butter. Let cool completely.
3. Shape the Donuts:

Roll out the dough to about 1/2-inch (1.2 cm) thickness.
Use a round cutter to cut out circles of dough. Place them on a lined tray, cover with a towel, and let rise for 30-45 minutes.
4. Fry the Donuts:

Heat oil in a deep pot to 350°F (175°C).
Fry the donuts in batches, 1-2 minutes per side, until golden brown.
Remove and drain on paper towels.
5. Fill the Donuts:

Once the donuts are cool, use a piping bag fitted with a small round tip to fill half with custard cream and half with Nutella.
Insert the tip into the side of each donut and squeeze the filling inside.
6. Garnish and Serve:

Dust the donuts with powdered sugar or roll them in granulated sugar.
Serve immediately and enjoy!
Tips:
Make Ahead: The custard cream can be prepared a day in advance and stored in the fridge.
Alternative Baking: For a lighter option, bake the donuts at 350°F (175°C) for 10-12 minutes and brush with melted butter before dusting with sugar.
These donuts combine creamy custard and decadent Nutella in a single bite—perfect for indulgence! 🍩✨

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12/17/2024

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