Origin

Roasting vegetables is a technique that dates back centuries, with roots in Mediterranean and Middle Eastern cuisines. Asparagus, native to Europe and Asia, has long been prized for its delicate flavor and nutritional benefits. This recipe modernizes the classic method by using high heat to caramelize the asparagus, enhancing its natural sweetness.

What I Love About This Recipe

This dish is all about simplicity and letting the star ingredient shine. Roasting brings out the natural sugars in asparagus, creating a caramelized exterior while keeping the inside tender. The addition of olive oil, garlic, and Parmesan elevates the dish without overpowering the vegetable’s inherent flavor. It’s quick, healthy, and utterly satisfying.

Also Read : Cottage Cheese Tomato Soup

Oven-Roasted Asparagus

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

123

kcal

Ingredients

• 1 lb fresh asparagus, trimmed

• 2 tbsp olive oil

• 2 cloves garlic, minced (optional)

• Salt and black pepper to taste

• ¼ cup grated Parmesan cheese (optional)

• Lemon wedges, for serving

Directions

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
• Wash and dry the asparagus spears. Trim the woody ends by snapping them off or cutting about 1-2 inches from the bottom.
• In a large bowl, toss the asparagus with olive oil, minced garlic (if using), salt, and black pepper until evenly coated.
• Spread the asparagus in a single layer on the prepared baking sheet.
• Roast in the preheated oven for 12-15 minutes, depending on the thickness of the spears, until tender and slightly caramelized at the edges.
• Remove from the oven and sprinkle with grated Parmesan cheese, if desired. Serve hot with lemon wedges on the side for squeezing over the asparagus.

Notes

• For extra flavor, add a sprinkle of red pepper flakes or a drizzle of balsamic glaze before serving.
• Substitute shaved Parmesan or Pecorino Romano for a different cheesy twist.
• Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or enjoy cold in salads.

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Origin of Roman-Style Pizza

Unlike its Neapolitan counterpart, which is known for its soft and chewy crust, Roman-style pizza comes in two main varieties:

• Pizza al Taglio – A thicker, airy, and rectangular pizza, often sold by weight in Rome’s bakeries.
• Pizza Tonda – A thin, round, and crispy pizza, traditionally served in Roman pizzerias.

This recipe focuses on Pizza Tonda, the thin, crackly, Roman-style pizza that is perfect for those who love a crispy base with a variety of toppings.

What I Love About This Recipe

I love how light and crisp the crust is while still having a slight chew. The dough is easy to work with, and because it’s baked at a lower temperature than Neapolitan pizza, it’s easier to make in a home oven without needing a pizza stone or an extremely hot temperature.

Also Read : Cornbread Salad

Roman-Style Pizza

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

413

kcal

Ingredients

• 3 ½ cups (450g) bread flour

• 1 ½ tsp salt

• 1 tsp sugar

• 1 ¼ tsp active dry yeast

• 1 ½ cups (350ml) cold water

• 2 tbsp olive oil

• For the Toppings (Classic Roman-Style Margherita):

• ½ cup crushed San Marzano tomatoes

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp dried oregano (optional)

• 1 cup shredded low-moisture mozzarella

• Fresh basil leaves (for garnish)

Directions

• Prepare the dough:
• In a small bowl, mix yeast, sugar, and ¼ cup water. Let it sit for 5 minutes until foamy.
• In a large bowl, combine flour and salt. Add the yeast mixture, remaining cold water, and olive oil.
• Mix until a dough forms, then knead for 8-10 minutes until smooth and elastic.
• Cover and let it rise in the refrigerator for 24 hours (this slow fermentation enhances flavor and texture).
• Preheat your oven to 500°F (260°C).
• Roll out the dough into a very thin circle (about 2-3mm thick).
• Transfer to a lightly oiled baking sheet or pizza pan.
• Spread crushed tomatoes evenly over the dough.
• Drizzle with olive oil and sprinkle salt and oregano.
• Top with shredded mozzarella.
• Bake for 8-10 minutes until the crust is crispy and golden brown.
• Remove from the oven and top with fresh basil leaves.
• Let the pizza cool for a minute or two, then slice and serve hot.

Notes

• For extra crispiness: Use a perforated pizza pan or bake directly on a preheated pizza stone.
• Alternative toppings: Try prosciutto, mushrooms, artichokes, or spicy salami for a classic Roman-style variation.
• Make ahead: The dough can be made up to 3 days in advance and kept in the fridge.

The post Roman-Style Pizza appeared first on RecipeWikki.

Origin of KFC Coleslaw

Coleslaw has been a staple in American cuisine for centuries, but KFC’s version became iconic for its finely chopped texture and perfectly balanced dressing. This homemade version replicates that classic creamy flavor with simple, fresh ingredients.

What I Love About This Recipe

This coleslaw is incredibly easy to make, requires only a handful of ingredients, and tastes just like the real thing! The sweet and tangy dressing perfectly coats the crunchy cabbage, making it an irresistible side dish for fried or grilled meals.

Also Read : Meatless Grain Bowl

Copycat KFC Coleslaw

Recipe by RecipeWikki

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

167

kcal

Ingredients

• 4 cups green cabbage, finely chopped

• ½ cup carrots, shredded

• ¼ cup onion, finely minced

• ½ cup mayonnaise

• ¼ cup buttermilk

• ¼ cup milk

• 2 tbsp white vinegar

• 2 tbsp lemon juice

• ⅓ cup granulated sugar

• ½ tsp salt

• ½ tsp black pepper

Directions

• Prepare the vegetables: Finely chop cabbage, carrots, and onion, or use a food processor for a more authentic texture.
• Make the dressing: In a large bowl, whisk together mayonnaise, buttermilk, milk, vinegar, lemon juice, sugar, salt, and black pepper until smooth.
• Combine: Add the chopped cabbage, carrots, and onion to the dressing. Mix well to evenly coat.
• Chill: Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors blend.
• Serve: Stir before serving and enjoy as a side dish to your favorite meal.

Notes

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• For a finer texture: Use a food processor to achieve KFC’s signature small cabbage pieces.

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