Category: fall food recipes

Crispy Panko Crusted Baked Salmon
Panko crusted salmon with dill, mayonnaise, and lemons — this is the best baked salmon you will ever taste, and it requires only a handful of simple ingredients that probably already live in your kitchen.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

Hard to imagine that the best tasting baked salmon you’ll ever have only requires a few ingredients. Mediterranean inspired, you’ll absolutely love this salmon because it is fresh tasting, and no ingredient overpowers the natural great taste of salmon!

I’ve been using this recipe for a very long time. I’ve done teriyaki chicken, salmon with a butter creamy mushroom sauce, and even a fish and chip version with salmon! They were all amazing, but our family still comes back to this Panko Crusted Baked Salmon because it tastes great and it’s so simple.

There’s something special about dill and salmon. These two ingredients pair so well together. My kids rarely like the taste of dill on its own, but they absolutely adore this recipe!

You have to try this recipe! Easy ingredients to find and even easier cooking once it’s baked in the oven. You can quickly make a gourmet salmon within a few minutes!

It’s crunchy, savoury, and citrusy. Great for the summer since salmon is more widely available and the citrus flavour really brings out summer vibes. Serve it alongside our fresh beet pasta for a vibrant dinner spread.

What is Panko?

Panko is a Japanese type of breadcrumb made only with dried white bread and no crust. It is not fried, but baked with an electric current. They are super crunchy and a staple in Japanese deep frying cuisine. They use it a lot as the final ingredient to roll food into before it goes into the deep fryer.

Whenever I can, I always choose panko over breadcrumbs. They have a cracker-like crispiness that breadcrumbs can’t mimic, and the taste is similar to fried food.

Why You Will Love This Recipe
- Delicious! It’s smooth, silky, and flakey on the inside with hints of lemon and dill flavour, and the outside is super crunchy and moist from the panko and mayonnaise.
- Summer dish: summer flavours are here! Fresh lemon with salmon is my favourite smell and taste of summer!
- Easy to make: whip the sauce together, marinate it on top of the fish, and put it in the oven. It’s really that simple!
- Minimal clean-up: that’s right, you’re not stuck with piles of dishes or spoons to wash!
Ingredients

Salmon Fillet

I tend to buy my fresh salmon from Costco. The type I normally buy is salmon with the skin on. When the fish bakes in the oven, the skin at the bottom of the pan gets crispy and chewy — it’s one of the best parts.

Dill

Both fresh and dried dill work for this recipe. For dried dill use only 2 tsp. For fresh, use 1/4 cup. Dried dill is stronger in taste than fresh. Fresh dill gives you a brighter, more vibrant flavour, while dried dill delivers a more concentrated herby punch.

Panko Breadcrumbs

Panko breadcrumbs are the secret to the incredible crunch in this recipe. They create a light, airy crust that regular breadcrumbs cannot replicate. Make sure to drizzle a little oil over the panko before baking for the best golden colour.

Lemon

You will need both lemon juice and lemon zest for this recipe. Lemon juice adds the acidity while zest carries the bright citrus essential oils. A microplane zester makes this quick and easy.

Mayonnaise

The mayonnaise acts as the binding layer between the fish and the panko crust. It keeps the salmon moist during baking and creates that beautiful golden top. If you want to reduce calories, swap mayonnaise for plain Greek yogurt — it still comes out unbelievably crunchy.

Pro Tips for the Perfect Panko Salmon

Pro Tip 1: Run a Finger Along the Spine of the Salmon

Sometimes not all fish mongers are perfect at filleting fish. Running a finger along the spine of the fillet can help detect if there’s a bone stuck in the flesh. Trust me, you’ll feel it if you run across one.

Pro Tip 2: Salt the Fish First

Before you gather the marinade and slather it on the salmon, marinate the fillet with some salt first. This way the fish will absorb some of the salt and penetrate flavours into the flesh before the mayonnaise sauce.

Pro Tip 3: Trade Mayo for Natural Yogurt

You can lower the calories of this dish by trading mayonnaise with yogurt. It will still come out tasty and unbelievably crunchy.

Pro Tip 4: Steam Veggies Alongside the Salmon

Before you put the salmon in the oven, boil some vegetables for 5 minutes. Drain them and toss them on the side of the baking sheet with the salmon. Once the juice and sauce start to melt in the oven, the vegetables will soak up the sauce while they get crunchy in the oven. Use a quality rimmed baking sheet pan so none of those juices spill.

What Goes Well With This Panko Crusted Baked Salmon
- Baked potatoes: I love baked potato with this baked salmon. I especially love adding butter and extra sauce on top of the baked potato.
- Pesto salad: complete this Mediterranean dish with some pesto pasta salad. Best summer dish combo! Try our homemade pesto gnocchi as a side.
- White rice: sometimes plain white rice is the best way to taste the salmon. We love serving it with plain rice so we can later drizzle the burnt mayonnaise sauce on the rice.
- Salad: a green salad on the side.
Frequently Asked Questions

What temperature should I bake panko salmon at?

Bake at 375°F (190°C) with the rack in the middle of the oven. This temperature gives you a golden panko crust while keeping the salmon moist and flakey inside. Check at the 25-minute mark — the fish should flake easily with a fork when done.

Can I make this recipe ahead of time?

You can mix the mayonnaise sauce and store it in the fridge up to one day ahead. Spread it on the salmon and add the panko just before baking for the crispiest result.

Can I use frozen salmon for this recipe?

Yes! Thaw the salmon completely in the refrigerator overnight before using. Pat it very dry with paper towels before adding the marinade — excess moisture will prevent the panko from crisping up.

How do I know when the salmon is cooked through?

The salmon is done when it flakes easily with a fork and the internal temperature reads 145°F (63°C). The flesh should be opaque throughout and the panko crust should be golden brown.

Can I use breadcrumbs instead of panko?

You can, but the result won’t be as crunchy. Panko creates a lighter, crispier crust because the crumbs are coarser and drier than regular breadcrumbs. If panko is unavailable, lightly toasted regular breadcrumbs are the best substitute.

Can I make this dairy-free?

This recipe is naturally dairy-free since it uses mayonnaise rather than butter or cream. Simply ensure your mayonnaise brand is dairy-free and you’re good to go.

Crispy Panko Crusted Baked Salmon

Panko crusted salmon with dill, mayonnaise, and lemons. The best baked salmon you will ever taste with a few simple ingredients. Print Recipe Pin RecipePrep Time:15 minsCook Time:25 minsCourse: Main CourseCuisine: AmericanKeyword: baked salmon, pankoServings: 6 people

Ingredients
- ½ kg fresh salmon fillet optional: with skin
- 1 tsp sea salt
- ½ cup mayonnaise
- 1 lemon on juice
- 1 lemon zest
- 1 tsp sea salt
- 2 tsp dried dill or ¼ cup fresh ¾ chopped dill
- black pepper
- ½-¾ cup panko
- oil
- ½ lemon sliced
- parsley chopped
Instructions
- Wash the salmon fillet and pat dry with paper towels.
- Run your finger along the spine of the fillet to check if there are any bones stuck in the fillet. If you feel a small bone with your fingers, use a tweezer to pull it out.
- Sprinkle salt both sides of the fish and let it sit for 10 minutes.
- Meanwhile combine mayonnaise, lemon juice, lemon zest, salt, dill, and pepper in a bowl. Mix well.
- Preheat oven to 375°F with the rack in the middle.
- Take a baking sheet out and lay a parchment paper on top that fits the fish fillet.
- Lay the salmon on top with the skin down.
- Generously spread the mayonnaise mixture on top of the fillet. Cover all areas.
- Sprinkle the panko over the mayonnaise. Give a quick drizzle of oil on top.
- Bake the fish for 25-30 minutes in the oven. Serve with lemon slices and parsley on top.
September 21, 2022
Halloween Monster Apple Snacks
The cutest monster apple snacks for Halloween! Watch your kids light up when they open their lunchbox and see these boo-licious apple snacks. Great as a lunch box idea that is adorably appetizing — and the best part is the kids can help build them too.

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These super cute Halloween Monster Apple Snacks are Boo-liciously tasty. The perfect Halloween snacks for your kids!

These cute monsters are made with green apple slices, peanut butter, chocolate chips, strawberries, peanuts, and some leftover cake fondants.

Making these Halloween monster apple snacks is easy and even the kids can join in on the fun! Making Halloween snacks can be fun, educational, and creative for children!

Can you imagine the surprise and delight when they open their lunchbox to find these cute monsters waiting for them? I know as parents we always want to surprise our kids with something that is not materialistic, and this is the best intangible surprise you can give your little ones!

Make these for them, and I’m sure they will feel your effort and love for them! For more fun Halloween food ideas, check out our Halloween Frankenstein guacamole — another crowd-pleaser for kids.

Let’s get started on how to assemble these cute Halloween Monster Apple Snacks!

Why You Will Love These Halloween Monster Apple Snacks
- Creative: let the kids be involved with this process! There’s nothing more creative than letting the kids build their own food! The best part is that all parts of this project are edible — nothing goes to waste.
- Fun snack for kids: building education through play is the best tactic for getting your kids to learn! They get to recognize forms and shapes!
- Put a smile on your kid: building these apple snacks with your kids is a great way of bonding. Even if you don’t have the time to work on them with the kids, making these monsters yourself and putting them in their lunchboxes will make them feel loved and treasured. They will feel your effort and amor for them!
Ingredients

Apples

We will need green apples for this project. I use Granny Smith green apples. They taste excellent and all kids love this variety of apples! The tartness of Granny Smith balances perfectly with the sweet peanut butter and chocolate chips.

Peanut Butter

Besides the fact that peanut butter is delicious, it serves as the glue for this snack project and helps hold everything together. Use smooth peanut butter for the easiest spreading. A natural smooth peanut butter is the best choice here.

Peanuts

There’s something delightfully cute about these crooked teeth made out of peanuts. They stick really well with the peanut butter, and it’s so satisfying sticking these teeth in the monster’s mouths!

Strawberries

Monsters can’t be monsters without a funny tongue to showcase! We are thinly slicing the strawberries as the tongue for the monsters. So cute! Make sure to cut each strawberry thinly enough so it fits snugly in the apple mouth slot.

Chocolate Chips

I don’t know any kid who doesn’t love chocolate chips, and they are the perfect size for the eyes! I promise you, these eyes are the first to go once the kids see them. Use semi-sweet or dark chocolate chips for the best look.

Fondants or Dried Fruits

The fondants go around the rim of the eye. They help enhance the eye and make it pop out more. If you don’t have fondant, you can easily replace it with sliced dried fruits, sliced marshmallow, flat circular candies, or even Cheerios cereal.

To keep these vegan, use dairy-free chocolate chips and a gelatin-free fondant (check the labels), or use sliced dried fruit for the eye rims. Skip the marshmallow and Cheerios options if you need them vegan.

Frequently Asked Questions

How do I stop the apples from turning brown?

Dip or brush lime juice (or lemon juice) onto the flesh of the apple immediately after cutting. The citric acid prevents oxidation and keeps the apple looking fresh and green. Assemble the monsters close to serving time for the best results.

Can I make these ahead of time?

You can prep the components the night before — cut the apples and brush with lime juice, portion out the peanut butter, and slice the strawberries. Store everything separately in the fridge and assemble the morning of for the freshest look.

What can I use instead of peanut butter for nut-free schools?

Sunflower seed butter (sunbutter) is the best nut-free substitute and has a very similar texture and taste. You can also use tahini, cream cheese, or a soy nut butter.

How many apple snacks does this recipe make?

With 4-5 apples, cutting each into quarters, you get about 16-20 apple monster pieces. Plan for about 4 monsters per child as a snack serving.

Can I use red apples instead of green?

Yes! Green Granny Smith apples are ideal because their tart flavour balances the sweet peanut butter, but red apples like Fuji or Gala work just as well. The monsters will look just as adorable.

Are these suitable for toddlers?

Skip the peanuts as whole peanuts are a choking hazard for young children. You can use finely chopped peanuts or leave the teeth out altogether.

Halloween Monster Apple Snacks

Print Recipe Pin RecipePrep Time:15 minsServings: 4 people

Ingredients
- 4-5 Granny Smith's Green Apples
- 3 tbsp peanut butter smooth
- 3 strawberries medium or small sizes thinly sliced
- 15-20 peanuts
- 1 inch fondant ball or sliced dried fruits or 20 pcs cheerios cereal
- 20 chocolate chips
Instructions
- Wash and dry the apples. Cut the apples in quarters (cut 4 pieces per apple). Also cut out the stem and the core of the apple.
- Take a slice of the apple, and using a paring knife, cut a hole in the center of the skin of the apple (this is where the mouth will be). Adjust the size of the mouth according to the slice of the strawberries. Each mouth will be a different size depending on the size of the strawberry.
- Add peanut butter all over the cut hole. Grab a piece of sliced strawberry and firmly press it to the mouth. Add the peanuts to the top of the mouth and firmly press the peanuts into the mouth as well.You can add as many or as few peanuts as you like. Be creative!
- Lastly, take a small piece of fondant and press it down to a flat circular shape (or whatever food you choose that is flat and circular). Tap some peanut butter to the back and front of the circular object. First glue the fondant to the apple slices and then press the chocolate chips on top.You can add one eye or up to three eyes per monster.
Notes
- To keep the apples from going brown, dip or brush lime juice to the flesh of the apples.
September 18, 2022
Easy Salmon Pot Pie with Thyme Crust
Cozy fall evenings call for something extraordinary — and this easy salmon pot pie delivers every time. Picture golden, flakey thyme crust shattering to reveal a creamy, steaming filling of tender salmon, winter vegetables, and melted gouda cheese. It smells incredible while it bakes, and it tastes even better.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

This post is all about salmon pot pie — a favourite fall dish stuffed with salmon, winter vegetables, and cheese, then wrapped and baked in a flakey pie crust made with thyme.

Fall is here and comfort food is calling. This salmon pot pie is the answer — salmon and vegetable stuffing, manchego cheese, and a thyme pie crust. Sounds amazing right? The crust alone is worth making. Besides its delicious flavour, it is also a super easy recipe that can be made ahead of time. I make all my pie crusts with a food processor for minimal clean-up.

Salmon Pot Pie Flavour

Salmon is first marinated with soy sauce and sesame oil. This adds incredible depth of umami flavour to the salmon before it even hits the pan.

The seasonal fall vegetables are potato, leek, garlic, onion, tomato, and carrot — readily available and perfect for the colder season. Once you combine this with the thyme pie crust, uufff! You have got yourself a marvellous pot pie.

Why You Will Love This Recipe
- Easy: Pie dough is made with a food processor and the salmon stuffing is made on the stovetop. Then combined and baked.
- Incredible flavour: Salmon steamed with milk, cheese, and vegetables wrapped in a flakey thyme crust — the hardest part is waiting while the aroma fills your house.
- Filling: Great for cold winter days when you want something substantial.
- Make-ahead friendly: Pot pies can be made ahead or frozen. Great for busy nights.
- Economical ingredients: Besides the salmon, everything else is budget-friendly produce you can find anywhere.
Key Ingredients

Ingredients

Salmon

Fresh or frozen salmon both work here, cut into cubes.
- Why it matters: Salmon is marinated in soy sauce and sesame oil before cooking, which locks in umami flavour even through the baking process. The cubes absorb the creamy milk-and-cheese filling beautifully.
Thyme Pie Crust

Fresh thyme leaves are pulsed directly into the dough using a Lodge Cast Iron Skillet-friendly pastry method — lard, cold water, and apple cider vinegar for maximum flake. For a full deep-dive, see our guide on How to Make a Flakey Pie Crust.
- Why it matters: Cold fat hits hot oven air and creates steam pockets — that is what makes the crust flakey. Thyme adds an herbal note that pairs perfectly with seafood.
Gouda Cheese

Two cups of grated gouda melt into the filling and sit on top before the lid crust goes on.
- Why it matters: Gouda melts smoothly and has a mild nuttiness that complements the soy-marinated salmon without overpowering it. Use a deep Pyrex pie dish to hold all that cheesy goodness.
Dill

Fresh or dried dill sprinkled between the cheese and top crust.
- Why it matters: Dill and salmon are a classic pairing. While the pot pie bakes, the dill perfumes the steam inside, infusing every bite. If you love this combo, try our Crispy Panko Crusted Baked Salmon next.
Frozen or Fresh Salmon?

Fresh salmon is always best for unbeatable flavour, but frozen works well here too. Since we marinate the salmon with soy sauce — a strong flavouring agent — both options produce excellent results. The salmon cubes steam in a glorious pot of cheese, milk, and vegetables and come out flakey and soaked in flavour.

Seasonal Vegetables

Winter vegetables that are economical and easy to find: potato, leek, garlic, onion, tomato, and carrot. Nothing exotic — just your typical corner grocery store staples.

Thyme Pie Crust

From the base flakey pie crust recipe, we simply add fresh thyme to the dough. Thyme is a great herb to accompany seafood, especially salmon. Use a rolling pin to roll the dough evenly, and a pastry brush for the egg wash. Not to mention it looks absolutely gorgeous!

We Love Dill with Our Salmon

This comes with no surprise — we love adding fresh dill to salmon. Fresh or dried dill works. If you love salmon and dill together, do not miss our Crispy Panko Crusted Baked Salmon — another baked salmon recipe with dill, lemon, mayonnaise. And for something different with salmon, try our Ricotta Cheese Salmon Roll.

Fool-Proof Professional Tips

Pro Tip #1 — Cool Everything Before Assembling

Do not put hot salmon stuffing onto cold dough — it melts the butter and ruins the flakey structure. Let everything cool to room temperature first. We also need to freeze the assembled pie before baking, and you should never put hot food in the freezer.

Pro Tip #2 — Freeze the Pie 20 Minutes Before Baking

Pie crusts love to be cold. When cold dough hits hot oven air, it creates airy, flakey layers. Give the assembled pie at least 20 minutes in the freezer before it goes into a 400°F oven.

Pro Tip #3 — Crimp the Pie Crust Edge

Crimping the edges not only looks beautiful but helps the pastry and filling stay in place while cooking. Use the index finger of one hand to push the inner edge out while pinching the outer edge in with the thumb and index finger of the other hand. Repeat around the entire edge for a classic scalloped finish.

Pro Tip #4 — Let It Cool Before Cutting

The hardest part is waiting. Do not cut into a freshly baked pie — it is still cooking inside. Cutting too early dries the pie out by releasing all the steam. Rest it at least 10–15 minutes.

Pro Tip #5 — Cut Holes in the Top Crust for Ventilation

Always cut a hole in the centre of the crust for steam to escape. You can also poke a few holes around the crust with a fork before baking.

Frequently Asked Questions

Can I use canned salmon instead of fresh or frozen?

Yes. Drain the canned salmon well and break it into chunks before adding it to the filling. The texture will be slightly different but still delicious, and the soy-sesame marinade will compensate for the milder flavour.

Can I make this pot pie ahead of time?

Absolutely. Assemble the entire pot pie, wrap it tightly, and freeze it unbaked for up to one month. When ready to bake, go straight from freezer to oven — add 10–15 minutes to the bake time. Alternatively, fully bake it, cool it, and refrigerate for up to 3 days.

Can I use butter instead of lard in the pie crust?

Yes. Substitute an equal amount of cold unsalted butter. The crust will be just as flakey — lard produces a slightly more tender texture, but butter adds a richer flavour. Make sure both are very cold when you pulse them.

What can I substitute for gouda cheese?

Manchego, gruyere, or sharp cheddar all work well. Avoid fresh cheeses like mozzarella as they release too much liquid into the filling.

Why does my pie crust shrink when baking?

The dough was not rested long enough. Always refrigerate the dough disk for at least 30 minutes (or overnight) before rolling. Also, do not stretch the dough when placing it in the pan — let it fall into place naturally.

What size pie dish should I use?

A standard 9-inch deep-dish pie pan works best. A Pyrex deep dish pie plate is ideal because you can see the bottom crust browning through the glass.
Easy Salmon Pot Pie with Thyme Flakey Crust

Easy salmon pot pie that is the perfect comfort food for fall. Dig into this steamy pot pie filled with salmon, winter vegetables, and cheese all wrapped and topped with a delicious flakey thyme crust!

Print Recipe Pin Recipe

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes

Servings: 6 people
Course: Main Course
Calories: 560

Ingredients Method

Ingredients

salmon marinate
200 g fresh or frozen salmon cubed
1 tbsp soy sauce
1 tsp sesame oil
pot pie filling
2 tbsp butter
½ large leek
2 garlic cloved diced
½ white onion chopped
3 carrots chopped
3 medium sized potato cubed
2 small tomato chopped
1 tsp chicken boulenise powder
1½ cup whole milk
1 cup cream
1 tsp sea salt
black pepper
2 cups gouda cheese grated
2 tbsp fresh dill or 1 tsp dried dill
1 tbsp butter, cold sliced thinly
thyme pie crust
3 fresh springs of thyme
1 tsp sea salt
3.5 cups all-purpose flour
1.5 cups lard
¾ cup cold water
2 tsp apple cider vinegar
1 egg

Method

Salmon Marinate
Combine the salmon, soy sauce and sesame oil together. Mix well and let it marinate for 10 minutes.
Pot Pie Filling
On medium heat in a large pot or pan, melt butter and sauté the chopped leeks, garlic, and white onions. 3 minutes.
Add the carrot and potatoes. cook for 5 minutes.
Toss the tomatoe in along with the chicken bouillon powder, milk, cream, salt, and pepper. Turn the heat to low and cook for 10 minutes with a lid. Turn off the heat with the lid off and let the mixture cool to room temperature.
Meanwhile, put the thyme leafs, flour, and salt in the food processor. Pulse the flour mixture so it is well combined. Open the lid and ddd small chunk of lard into the food processor. Close the lid.
Combine the cold water and vinegar together.
Add half the cold water mixture in the food processor and pulse it 7 times. Slowly drizzle the rest of the water in to the food processor while you do quick pulses. Keep pulsing the mixture when the cold water runs out. When the dough starts to form and pull away. Take the lid off and divide the dough into two parts. Flatten the dough into a flat disk and put it in the fridge for at least 30 minutes or overnight.
Putting everything together
On a floured surface, pie dough, and sprinkle it with a little flour. Roll out any creases and roll it out just big enough to cover your pan.
Add the salmon filling into the pie. Place thinly sliced cold butter on top of the filling. Then top it off with grated cheese and dill. Place the other rolled out pie dough over the top of the pan, folding up the corners. Cut a hole in the middle for venting.
Place the pie in the freezer for 20 minutes.
Preheat oven to 400°F
Before you put the pie in the oven, brush the top of the pie with egg wash.
Bake at 400°F for 20 minutes, then lower heat to 350°F, and bake 10 more minutes.
Let it cool for at least 10-15 minutes before cutting into the pie.
September 6, 2022
Floating Halloween Screamer Dessert
What if dessert could be both hauntingly beautiful and genuinely delicious? These Floating Halloween Screamers are inspired by Edvard Munch’s iconic painting and built from a purple yam base swirled with coconut cream, sweet black rice, and chewy tapioca pearls. Kids go absolutely wild for them — mine eat two or three bowls each!

This post is all about a cute Halloween dessert inspired by The Scream by Edvard Munch: purple yam pudding with coconut cream, sweet black rice, and tapioca served in clear cups with a floating banana ghost.

Food art can be inspired by anywhere — like this Halloween dessert inspired by the famous painting The Scream by Edvard Munch.

Richard Mortel from Riyadh, Saudi Arabia, CC BY 2.0, via Wikimedia Commons

I’m sure you’ve seen this painting somewhere in your life — and this is the edible Halloween version of it.

Not only is this dessert adorable, it is also incredibly delicious! The vibrant purple color comes from purple yam, beautifully swirled with coconut cream. Inside you will find sweet black rice and tapioca pearls adding a delightful chew and texture. It is a feast for the eyes and the palate — and it is sure to be a hit at your Halloween party!

The Screaming Flavour

Coconut cream adds a tropical flavour and enhances the creamy texture of the purple yam. We love pairing coconut cream with purple yam because the combination is simply perfect.

Purple yam has a naturally sweet, floral taste with a texture similar to sweet potato. If you enjoy rice-based desserts like horchata, you will love this — it features sweet black rice and chewy tapioca for a unique textural experience.

Key Ingredients

Ingredients

Purple Yam (Ube)

Steamed and pureed into a smooth, vibrant base for the dessert cups.
- Why it matters: Purple yam gives these cups their signature deep purple color and naturally sweet, floral flavour.
Coconut Cream

Poured slowly over the purple yam puree to create beautiful swirls in the glass cups.
- Why it matters: Coconut cream adds fat and richness that balances the earthy sweetness of the purple yam. The key is to pour it gently and close to the surface — this creates those gorgeous swirl patterns. Do NOT mix it in during cooking.
Sweet Black Rice and Tapioca

Cooked separately and layered into the cups with the purple yam.
- Why it matters: The black rice adds a nutty, slightly chewy element and a dramatic colour contrast. Tapioca pearls add another layer of texture — soft and pillowy. Use clear glass ramekins or dessert cups so the layered colours show through beautifully.
Banana Ghost

Sliced banana floated on top with chocolate chip eyes and a sunflower seed (or chocolate chip) mouth.
- Why it matters: This is the detail that makes the dessert an experience. Wash the banana outside gently with mild soap, rinse thoroughly, then slice at an angle into half-inch pieces. The banana will float for a while — serve promptly as it will start to brown over time. To pipe on the face, a set of small piping bags with melted chocolate works beautifully.
How to Make the Screamer Cups

Step 1 — Make the Purple Yam and Black Rice Base

Find the Purple Yam and Sweet Black Rice recipe in our dedicated post — it uses just a few key ingredients. Steam the purple yam, prepare the sweet black rice and tapioca separately, then combine them. Remember: do not add the coconut cream during cooking. Save it for assembly.

Step 2 — Fill the Cups

Use clear 10oz glass cups. Fill each cup with the dessert mixture, leaving about half an inch of space at the top for the coconut cream swirl.

Step 3 — Add the Coconut Cream Swirl

Pour the coconut cream slowly and close to the surface. Pouring gently and close to the cup creates beautiful swirls in the purple yam puree.

Step 4 — Decorate the Screamer Face

Gently wash the outside of the banana with mild soap and rinse thoroughly. Slice the banana at an angle into half-inch pieces. For the eyes, use chocolate chips. For the mouth, get creative — sunflower seeds or another chocolate chip work great. Float the banana slice on top and you are done!

This Halloween Screamer Dessert Is Perfect for Your Party!

There is nothing more adorable and mesmerizing than having these mini bowls laid out on your table. Kids are drawn to them and won’t stop eating. What makes this dessert even more special is its unique and delicious flavour. Forget the usual hot dog mummies and Halloween pizza — serve this creative dessert and watch everyone scream for more!

Looking for more Halloween food ideas? Try our Halloween Spooky Breakfast Bowl to start the spooky day right, or make a batch of Homemade Halloween Sugar Cookies for the whole family.

Frequently Asked Questions

Where do I find purple yam?

Look in Asian grocery stores — it is sold fresh, frozen, or as powdered ube. Filipino and Vietnamese markets almost always carry it. It is sometimes labelled as ube (Filipino) or taro (though taro is different — purple yam is sweeter). You can also find it online.

Can I make this dessert ahead of time?

Yes, with one caveat. Prepare the purple yam base, black rice, and tapioca up to 2 days ahead and refrigerate separately. Assemble and add the coconut cream swirl right before serving. The banana ghost should always be placed just before serving to avoid browning.

Can I use tapioca pearls from boba tea?

Absolutely! Large boba tapioca pearls work perfectly and add a fun chewiness. Cook according to package instructions before assembling the cups.

How do I keep the banana from turning brown?

Serve these cups immediately after placing the banana ghost. If you need a tiny bit of extra time, a squeeze of lemon juice on the cut banana surface will slow browning. Do not prepare the banana slices more than 30 minutes before serving.

What if I can’t find fresh coconut cream?

Canned full-fat coconut cream works excellently. Refrigerate the can overnight and use the thick cream that separates to the top — it will pour slowly and create even more dramatic swirls.

Can this dessert be made vegan and gluten-free?

It already is! Purple yam, coconut cream, black rice, tapioca, and banana are naturally vegan and gluten-free. Just make sure your chocolate chips are dairy-free if needed.
August 25, 2022
Halloween Spooky Breakfast Bowl
Halloween is the best time to showcase your creativity with food! Let your food art do all the talking and have some fun!

This post is about a spooky Halloween breakfast bowl — made with purple yam, banana, chocolate, yogurt, kiwi, and bee pollen. Fun, colorful, and ready in under 15 minutes.

I cast thy away, boring breakfast food!

And I bring you this fun and adorable Halloween theme oatmeal bowl! This bowl is so yummy your kids will gobble it up in minutes. There is nothing more exciting than waking up to a bowl of Halloween ghosts floating on milk and oatmeal. Kids love fun food art. They love making it and eating it. Halloween is the best time to let them lead!

Looking for more Halloween ideas? Check out our Floating Halloween Screamer Dessert for a stunning party showpiece, and our Halloween Frankenstein Guacamole for a fun savory option.

Creative Food Is Good for Kids

Allowing your kids to be creative is great for their minds and leadership. Here are some benefits of cooking with your kids:
- Develops an adventurous eater: Kids who cook tend to have a more varied palate. If you want your kids to be open-minded world leaders, start them young in the kitchen.
- Life skill: We all learn to cook for ourselves one day. Starting them young helps them adapt well to adulthood.
Key Ingredients

Ingredients

Purple Yam

Steamed, cooled, and cut into star shapes using a cookie cutter or knife.
- Why it matters: Purple yam provides the hauntingly beautiful deep purple color for the bowl. Its naturally sweet, floral flavour pairs wonderfully with oatmeal. Steam it in a bamboo steamer or a regular steamer pot for 10 minutes.
Banana Ghost

Half a banana with chocolate chip eyes makes the iconic floating ghost.
- Why it matters: The banana ghost is the centrepiece of the whole bowl — it floats on top of the milk-soaked oatmeal. Place it just before serving to prevent browning. Use chocolate chips or food coloring for expressive ghost faces.
Oatmeal Base

About 1.5 cups of cooked oatmeal with a pinch of cinnamon and a teaspoon of sugar.
- Why it matters: Oatmeal is the blank canvas for all the Halloween decoration. For a creamier texture, stir in one egg right before turning off the heat — it cooks through from the residual heat and makes the oatmeal incredibly smooth and protein-rich. Adding half a cup of milk (not stirred in — let it float) creates the spooky foggy effect.
Toppings and Decoration

Yogurt, kiwi, bee pollen, pecan nuts, Hersey Kisses, and sunflower seeds.
- Why it matters: Each topping adds colour and texture. The yogurt creates a contrasting white zone for the pecan nuts. The kiwi adds bright green. The bee pollen dusted on yogurt adds golden colour. It is edible art.
Prepping the Bowl

1. Steam the purple yam for 10 minutes. Let it cool and peel the skin off. Using a star cookie cutter or a knife, cut 3 star shapes. They don’t need 5 points — be creative.

2. Cook your oatmeal as you like it. Add a pinch of cinnamon and 1 tsp sugar. For smoother consistency: just before turning off the heat, stir in one egg and let it cook through from the residual heat.

3. Slice the kiwi.

4. Cut half the banana and peel the skin off.

Arranging the Breakfast Bowl

1. In a shallow bowl, add about 1.5 cups of oatmeal. Then add half a cup of milk. Do not stir — let it float on top of the oatmeal for the spooky fog effect.

2. Place the banana on one side of the bowl.

3. Place yogurt on the other side, opposite the banana.

4. Arrange the pecan nuts on top of the yogurt and along the side of the bowl.

5. Sprinkle bee pollen on top of the yogurt.

6. Place the kiwi at the bottom of the bowl and add some sunflower seeds on top.

7. Finally add chocolate chips for eyes on the banana, and some Hershey Kisses on the side of the bowl.

Frequently Asked Questions

Can I make this Halloween breakfast bowl the night before?

Partially, yes. Cook the oatmeal, steam the purple yam, and slice the kiwi the night before — store everything separately in the fridge. In the morning, reheat the oatmeal, assemble the bowl, and add the banana ghost right before serving to prevent browning.

What can I substitute for bee pollen?

Honey drizzled over the yogurt gives a similar golden colour and sweetness. Granola or hemp seeds also work and add a nice crunch.

My kids don’t like purple yam — what else can I use for the purple colour?

Blueberries or acai powder stirred into a small amount of yogurt creates a deep purple-blue colour. You can also use butterfly pea flower tea as a natural food dye — it turns vivid blue-purple and is flavourless.

What other Halloween breakfast bowls can I make?

This same base concept works with different characters — try a mummy bowl (white yogurt lines over dark oatmeal), a jack-o-lantern bowl (orange butternut squash puree), or a witch bowl (green matcha oatmeal). See our Halloween Monster Apple Snacks for another quick spooky idea.

What’s in this breakfast bowl?

Oatmeal cooked with milk, an egg and a teaspoon of sugar, purple yam stars, a banana ghost, yogurt, kiwi, pecans, sunflower seeds and a sprinkle of bee pollen. The full ingredient list is on the recipe card. The chocolate chips and Hershey Kisses are the treat part, and on Halloween, that is perfectly fine.

How do I keep the banana from sinking into the oatmeal?

Add the banana slice last, right after pouring the milk. The milk creates a surface film on the oatmeal that helps the banana float briefly. Serve immediately for the full floating ghost effect.
August 19, 2022
Halloween Frankenstein Guacamole
This Frankenstein guacamole is the most adorable dip you can make, and it will be hard to be the first to dig into his sweet face!

This post is all about Halloween Frankenstein Guacamole. The food design of this adorable Frankenstein is made with sushi seaweed papers, sunflower seeds, and tomatoes.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

This delicious guacamole recipe is so refreshing and delicious that we gave him life and turned him Mexican! At least until people start dipping his presence away!

A cute recipe for food styling to bring to kids’ Halloween parties. It is an easy no-brainer side dish you can whip up in minutes. Halloween is a big week — kids are hammering you about costumes and parties. Don’t overthink the food. Make this easy peasy guacamole for Halloween today!

The best part is that you can make this any size you want. All you need is to scale the design to fit the serving dish you are bringing.

Key Ingredients

Ingredients

Avocado

The star of the show — ripe, creamy avocados are the green canvas for Frankie’s face.
- Why it matters: A ripe avocado should give slightly when pressed. Under-ripe avocados are grainy and hard to mash smoothly. Over-ripe avocados taste off. The lime juice you add prevents browning and adds essential citrus brightness. Traditionally in Mexico, we mash avocados in a mortar and pestle for authentic texture — chunky or smooth, your choice.
Sushi Nori (Seaweed Paper)

Nori sheets cut into Frankenstein hair and eyes.
- Why it matters: Nori is what gives Frankie his iconic flat-top hairstyle and dark eyes. It cuts cleanly with scissors and holds its shape on the guacamole surface for serving time. It does not stay crisp for hours — serve within 30 minutes of decorating for best presentation.
Lime

Freshly squeezed lime juice mixed into the guacamole.
- Why it matters: Lime does two critical jobs: adds citrus acidity that brightens all the flavours, and prevents oxidation (browning). If the guacamole will sit before serving, squeeze in an extra half lime and press plastic wrap directly onto the surface of the dip to exclude air.
How to Make the Guacamole

It only requires a few easy ingredients available in any grocery store: avocado, tomato, red onion, cilantro, and lime.

First, pit the avocado and mash the flesh with a fork in a large bowl. Juice the lime into the avocado and mix well. Chop the tomato, red onion, and cilantro into small pieces. Add to the bowl. Salt to taste. It is that simple and so very delicious!

How to Cut the Frankie Design

Use sushi seaweed paper (nori) for the hair and eyes. Measure the length of your serving container, then use a cutting board and scissors to cut the fringe hair design. Be creative — play with the distance between the eyes and create your own version of Frankie. I use a sunflower seed as his nose, but it can be anything!

Frankie Is Just the Beginning

A Halloween Frankenstein Guacamole is just the start! How about a three-eye monster guacamole? A silhouette of a haunted house? The options are endless. For more Halloween fun, check out our Halloween Spooky Breakfast Bowl and Homemade Halloween Sugar Cookies.

Why You Will Love This Halloween Frankenstein Guacamole
- Easy recipe — just a few ingredients, no cooking required. Fresh and excellent tasting.
- Fun design — Frankenstein is just the beginning! Design your own monsters at your own skill level.
- Fun potluck dish — easy to make and bring, and completely captivating at Halloween parties.
- Halloween food the kids will actually eat — avocado, lime and a few fun toppings.
Frequently Asked Questions

How do I keep guacamole from turning brown?

Two methods work best: add extra lime juice (the acid slows oxidation), and press plastic wrap directly onto the surface of the guacamole, eliminating all air contact. An avocado pit in the bowl is a common tip but less effective than the plastic wrap method. Make the guacamole no more than 2 hours before serving for best color and freshness.

How do I know if my avocados are ripe enough?

Gently press the avocado near the stem end — it should give slightly under firm pressure but not feel mushy. The skin should be dark green to black. If the stem pops out easily and the flesh underneath is green (not brown), it is perfectly ripe.

Can I add spice to this guacamole?

Absolutely — and we encourage it! Add finely minced jalapeño or serrano pepper for a good kick. Serrano is hotter than jalapeño. Start with half a pepper, taste, and adjust from there. A pinch of cayenne also works if you want even heat distribution.

Can I make this guacamole ahead for a party?

Make it up to 2 hours ahead. Press plastic wrap directly onto the surface (no air gaps) and refrigerate. Decorate with the nori Frankenstein design right before serving — nori softens quickly once it contacts moisture.

What can I serve with this guacamole besides tortilla chips?

Sliced bell peppers, cucumber rounds, jicama sticks, and mini tostadas all work beautifully. For a Halloween theme, use black sesame crackers or triangle-cut tortilla chips arranged to look like bat wings around Frankie’s face.

How large a batch should I make for a Halloween party?

Plan on 1 medium avocado per 2 guests as a rough guideline. For a party of 20, use 10 avocados and scale all other ingredients proportionally. Use a large serving platter and scale up the Frankenstein design to match.
Authentic Guacamole

A simple yet delicious guacamole recipe that takes a matter of minutes to whip up!

Print Recipe

Prep Time 15 minutes
Total Time 15 minutes

Servings: 4 people
Course: Appetizer
Cuisine: Mexican
Calories: 195

Ingredients Method Notes

Ingredients

4-5 medium sized avocado
1 – 1½ lime juice
1 medium tomato diced
1 branch cilantro chopped
¼ red onion chopped
sea salt

Method

In a large mixing bowl, cut the avocado in half. Pit the centre seed out and scoop the green flesh into the bowl with a spoon.
Use a fork and press the avocado. The more you mash the avocado the smoother the texture will be.
Drizzle the lime on to the avocado and mix well. 1 lime is perfect but if you like to more acidic, you can half half a lime more.
(Half half a lime more if you know it will not be eaten immediately to help it not turn brown).
Add the chopped cilantro, tomato ,and red onion. Mix well. salt to taste

Notes

Spicy: you’re more than welcome to add jalapeno or serrano peppers to give it a good kick.
August 18, 2022
Super Moist Cherry Loaf
There is one loaf you absolutely must bake before summer ends — a super moist cherry loaf bursting with juicy cherries, warm almond extract, and a golden crumb that somehow stays tender for days. This is the loaf that makes you wish summer never ended.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

This post is all about the best cherry loaf — a moist, crumbly recipe loaded with juicy cherries and a hint of almond. Perfect with your morning coffee or afternoon tea.

It’s that time of the year when cherries take over the market stands — deep red, plump, and impossibly sweet. Before you let them go to waste, bake them into this simple loaf that celebrates the very best of late summer.

The recipe comes together in one bowl, requires no stand mixer, and is forgiving enough for beginner bakers. Kids love helping fold in the cherries. And the smell while it bakes? Pure summer.

Why You Will Love This Recipe
- Perfect late-summer recipe — use up your cherry harvest before the season ends
- Works with sweet or sour cherries — both varieties bake beautifully in this loaf
- One-bowl, no mixer needed — simple enough for kids to help, done in under an hour
- Butter-free swap — replace butter with apple sauce 1:1
- Best morning loaf with coffee — pairs perfectly with a hot cup or a pat of butter on top
Ingredients

Cherries

Sweet cherries are best for this recipe. The sweetness really pulls through with the almond extract. Look for cherries that are fully ripe — the skin is soft and plump and easy to split in half. Fresh summer cherries are ideal, but if you can only find frozen, thaw and pat them dry before folding in.
- Why they matter: Cherries are the star — they provide pockets of juicy fruit in every slice and keep the loaf moist even after a day or two.
Almond Extract

Almond and cherry are the best partners in the baking world. You can use coloured or clear almond extract — either works. Half a teaspoon is enough to perfume the entire loaf without overpowering it.
- Why it matters: Almond extract amplifies the cherry flavour in a way vanilla simply cannot. Do not skip it.
Eggs

Two large eggs at room temperature give the loaf structure and lift. Cold eggs can cause the butter to seize, so take them out 20 minutes before you start.
- Why they matter: Eggs bind the batter and are the key to that moist, tender crumb.
Sugar

Half a cup of natural cane sugar is just right. If you want to cut sweetness, a quarter cup works fine — the cherries carry plenty of natural sweetness on their own.
- Why it matters: Sugar tenderises the crumb and helps the top brown to a golden finish.
Loaf Pan

A standard 9×5 loaf pan is all you need. Prep it with baking spray so the loaf releases cleanly after cooling.
- Why it matters: A well-prepared pan means no sticking and a clean, even crust all the way around.
How to Make It with Apple Sauce Instead of Butter

Replace butter with apple sauce. It is tried and tested, and it’s a delicious substitute. The loaf comes out even more spongy and is just as flavourful — maybe even better. Use a 1:1 swap.

What Goes Well with This Cherry Loaf?
- A hot black coffee
- Butter, lightly toasted
- Nutella spread
- Peach jam or blackberry jam
- Iced peach tea
Baking Time Tips

Bake at 350°F for 55–60 minutes. For the last 5 minutes, watch closely. Once the top is slightly golden and the loaf has pulled away from the sides, take it out. The centre should still be slightly moist — that is what keeps it juicy. Let it cool in the pan for 5 minutes, then transfer to a rack.

More Cherry and Baking Recipes

If you loved this loaf, try these next: Cherry Syrup Recipe for topping pancakes and ice cream, and Cherry Clafoutis Pie for a French-inspired dessert using the same summer cherries. For a chocolate twist, the Dairy-Free Chocolate Cake is a crowd pleaser any time of year.

Frequently Asked Questions

Can I use frozen cherries instead of fresh?

Yes. Thaw the cherries completely and pat them dry with paper towels before folding them into the batter. Excess moisture from frozen cherries can make the loaf gummy.

How do I keep the cherries from sinking to the bottom?

Toss the pitted and halved cherries in a tablespoon of flour before folding them into the batter. The light coating helps them stay suspended throughout the loaf.

Can I replace the butter entirely?

Yes — apple sauce is a great 1:1 substitute. The loaf comes out slightly more spongy but equally moist and delicious with fewer calories.

How should I store this cherry loaf?

Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze individual pieces — they thaw in 15 minutes.

What type of cherries work best?

Sweet cherries like Bing or Rainier are ideal because their sweetness pairs beautifully with almond extract. Sour cherries also work — just add an extra tablespoon of sugar to balance them.

Can I add other mix-ins to this loaf?

Absolutely. Chocolate chips, slivered almonds, or lemon zest all work well. Keep the total add-ins to about one cup so the batter is not overloaded.

Moist Cherry Loaf

Delicious cherry loaf that is moist and filled with perfectly cooked juicy cherries. Print RecipePrep Time:10 minsCook Time:50 minsCourse: DessertCuisine: AmericanKeyword: cherry loaf

Ingredients
- ¼ cup butter soft
- ½ tsp almond extract
- ½ cup sugar
- 2 large eggs room temperature
- 2 cup all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup milk
- 1 cup sweet cherries pitted sliced in halves
Instructions
- Preheat the oven to 350 degrees F. Prepare a bread pan with baking spray.
- In a mixing bowl, whisk together the apple sauce, sugar and almond extract until well blended. Add and whisk the eggs one at a time.
- Sift together the flour, baking powder, baking soda and salt and add to the sugar mixture alternating with the milk. Gently fold in the cherries.
- Pour the batter into the bread pan and bake for 55-60 minutes or until the bread has pulled away from the sides of the pan and the top is golden brown. Let cool in the pan for 5 minutes then transfer to a cooling rack. Serve warm or at room temperature.
August 12, 2022

Best Thanksgiving Turkey with Bacon Strips

Every Thanksgiving table deserves one truly legendary turkey — one that is impossibly juicy, wrapped in crispy woven bacon, and finished with a rich dripping gravy that has everyone scraping the pan. This is that recipe, and it has been the same one for over 10 years.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

best thanksgiving turkey with bacon recipe

This post is all about the best Thanksgiving turkey with bacon strips recipe. Turkey is moist and juicy from woven bacon along with a delicious gravy on the side.

Thanksgiving turkeys have a reputation for being dry and flavourless. That reputation exists because most recipes miss a few critical steps. This recipe does not miss them. The result: the moistest turkey you have ever served — with crispy bacon on top and a gravy made from every last drop of those incredible drippings.

My Chinese side of the family used to dread turkey. After trying this recipe, they now look forward to Thanksgiving every year. That is the best endorsement I can give.

Why Try This Recipe?

Proven for 10 years — made this every Thanksgiving and Christmas, always comes out perfect
Woven bacon technique — locks in moisture, crisps evenly, and makes the presentation stunning
90% hands-off cooking — long oven time, but you are mostly just basting every 30 minutes
Built-in gravy recipe — the drippings become the most flavourful gravy you have tasted
Works for any size turkey — use the sizing table below to scale cooking time

The Best Turkey Gravy

The gravy is made entirely from the turkey marinade and the drippings left in the pan. It is made in the 30 minutes the turkey rests before carving — no wasted time. The neck of the turkey (tucked inside the cavity when you buy it) goes into a pot with water and turkey juice to build the stock. Then you brown flour, whisk in the liquid, and reduce to a velvety, umami-packed gravy. This is the kind of gravy people pour on everything on the plate.

Use the Turkey Carcass to Make Another Meal

After the feast, boil down the carcass with the remaining marinade to extract every drop of flavour. Use the resulting turkey stock for:

Congee — add rice, ginger, and green onion for a warming bowl
Turkey noodle soup — exactly like chicken noodle soup, but richer
Chinese noodle soup — boil vegetables and noodles in the stock, top with chilli oil
Turkey chilli bean stew — turkey stock, red beans, tomato paste, and your favourite spices

unique turkey recipes

Ingredients

Turkey (7kg / ~15 lbs)

Use a fully defrosted turkey — never cook from frozen. A 7kg bird serves about 15 people generously. See the sizing table below if you are cooking for a different group size.

Why it matters: Defrosting completely is non-negotiable. Partially frozen meat cooks unevenly and risks undercooking near the bone.

Smoked Bacon Strips

One full package of smoked bacon strips is woven across the breast and legs. Smoked bacon adds a depth of flavour that regular bacon cannot match.

Why it matters: Bacon acts as a self-basting fat layer for the driest parts of the bird (breast and legs). The weave keeps the bacon in place as it shrinks during cooking.

Seasonings (rosemary, thyme, oregano, basil, paprika, kosher salt)

These six aromatics form the backbone of the marinade. They are combined with hot oil poured over finely chopped onion and garlic to create a fragrant, oil-based rub.

Why they matter: Hot oil “blooms” the dried herbs and drives the flavour deeper into the meat when rubbed into the fork-poked holes.

Meat Thermometer

A reliable instant-read meat thermometer is non-negotiable. Turkey is done at 170°F in the thickest part of the thigh.

Why it matters: Guessing doneness is how turkeys end up either raw or bone dry. A thermometer removes all uncertainty.

Large Roasting Pan

You need a large roasting pan that fits the turkey with room for the drippings to pool — those drippings become your gravy.

Why it matters: A too-small pan causes drippings to burn instead of collect. The collected juices are the entire foundation of the gravy.

How Much Turkey per Person

A general rule: 1 pound (0.45kg) per regular eater, 1.5 pounds (0.65kg) per heavy eater.

Weight in kg	Weight in lbs	Time at 325°F	Serves
1.9 – 2.7 kg	4 – 6 lbs	2 – 2.5 hours	4 people
3.6 – 5.4 kg	8 – 12 lbs	2.5 – 3 hours	8 people
5.4 – 8.2 kg	12 – 18 lbs	3 – 4 hours	12 people
7.3 – 11 kg	16 – 24 lbs	4 – 6 hours	16 people
11 – 13 kg	25 – 28 lbs	5 – 7 hours	25 people

Defrosting the Turkey

If buying frozen, start defrosting 2–3 days ahead. Defrost overnight on the counter in a deep dish (there will be drips), then finish in the fridge. Never rush this step — a partially frozen turkey will cook unevenly no matter how good the recipe is.

Know the Anatomy of the Turkey

Turkey has dark meat (legs — more active muscle, needs more oxygen) and white meat (breast — less active, drier). The breast is the part most likely to dry out, which is exactly why the bacon weave focuses heaviest coverage there. Knowing this anatomy means you baste smarter — more attention to the breast every 30 minutes.

Woven Bacon Strips

The weave is not just for aesthetics. When bacon strips shrink and curl during cooking, a flat-laid arrangement slides and bunches. The weave holds everything in position, providing consistent coverage across the entire breast and legs throughout the full cook time. Toothpicks at each end secure the perimeter — just count them going in so you remove every single one before serving.

how to cook a turkey in the oven to be moist

Seasoning

The marinade is onion, garlic, rosemary, thyme, oregano, basil, paprika, and kosher salt — all finely chopped and combined, then hit with hot canola oil poured over the top. The hot oil extracts the full flavour from the aromatics on contact. Rub this all over the bird and into the fork-poked holes. Marinate overnight in the fridge for the deepest flavour.

Fool-Proof Professional Tips

Pro Tip 1: Use toothpicks to attach the bacon

Secure the ends of the woven bacon strips with toothpicks. Do not push them too deep — you need to remove every one before serving. Count them as you go in, so you can confirm they are all out when the turkey rests.

Pro Tip 2: Poke holes along the leg and breast

Use a fork to vigorously poke deep holes across the legs and breast with even spacing. Do this only when the turkey is completely defrosted. The holes let the marinade penetrate deeply rather than sitting on the surface.

Pro Tip 3: Weave the bacon strips

Not just for looks — weaving keeps bacon in position as it shrinks and ensures even fat coverage across every inch of the breast. Flat-laid strips slide. Woven strips stay put.

Pro Tip 4: Baste every 30 minutes

Every 30–45 minutes, open the oven, slide the rack out slightly (not all the way), and baste the turkey with the drippings from the bottom of the pan. Focus on the breast and legs. Replace the foil and continue cooking.

Pro Tip 5: Rest 30 minutes before carving

Cutting a hot turkey leaks all the moisture out immediately. Resting 30 minutes lets the juices redistribute throughout the meat. This is what separates a good turkey from a great one.

turkey recipes for dinner

More Holiday Main Recipes

Looking for more showstopper mains? Try the Thanksgiving Roasted Lemon Garlic Chicken as a smaller-crowd alternative, and the Succulent Sunday Pot Roast for a hearty weekend centrepiece.

Frequently Asked Questions

How do I know when the turkey is done?

Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when it reads 170°F. If any part of the thigh reads below that, return to the oven and check every 15 minutes.

Why does my turkey always come out dry?

Usually because it was either over-cooked, not basted frequently enough, or the bacon was not covering the breast. Follow the 30-minute basting intervals, keep the foil on for most of the cook time, and only remove it for the final hour to crisp the bacon.

Can I skip marinating overnight?

You can marinate for a minimum of 6 hours, but overnight gives significantly deeper flavour. If you are short on time, at least poke holes and rub the marinade generously into every part of the bird, including inside the cavity.

How long do I need to defrost the turkey?

Plan for 2–3 full days. Start on the counter overnight, then move to the fridge for the remaining time. A 7kg turkey needs at least 48 hours in the fridge to fully defrost after the initial counter thaw.

Can I make the gravy ahead of time?

The gravy relies on the turkey drippings which are only available after cooking, so it cannot be made fully ahead. However, you can simmer the turkey neck in water 30 minutes before the turkey finishes to have the stock ready, then combine with drippings when the bird comes out.

How should I store leftover turkey?

Store leftover turkey in an airtight container in the fridge for up to 4 days. Slice the meat off the carcass before storing — it stays more moist than storing it on the bone. The carcass should be used for stock within 2 days.

Best Thanksgiving Turkey with Woven Bacon Strips

It's a meal that promises huge flavours and a happy full belly. The perfect Thanksgiving turkey recipe that promises the juiciest meat, crispy bacon, and umami gravy. The turkey is flavourful and luscious! Print Recipe Pin RecipePrep Time:30 minsCook Time:4 hrsCourse: Main CourseCuisine: AmericanKeyword: thanksgiving turkey, turkey baconServings: 15 people

Equipment

food processor
turkey baster
large roasting pan

Ingredients

7 kg defrosted turkey
1 cup canola oil
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
2 tsp smoked paprika
2 tbsp kosher salt
1 whole garlic
1 large white onion
1 package smoked bacon strips

Gravy

neck of the turkey
2 cups water
2 tbsp flour
salt and pepper to your taste

Instructions

Turkey Preparation

Wash the defrosted turkey and dry with paper towel.
Using a fork, poke holes along all parts of the turkey legs and breasts. Space them out evenly and not so close together or the skin might break. Use 1 tbsp of kosher salt and rub all over the turkey. Set aside.

Marinate Preparation

Use a frying pan and add the canola oil. Heat until it smokes.
In the meantime, combine all the spice together: rosemary, thyme, oregano, basil, paprika and salt.
In a food processor, chop finely the whole bulb of garlic and onion. Combine well with the spices. Put in a heat proof glass bowl.
Pour the hot oil on top of the bowl of spices, and stir well to combine everything.
To marinate the turkey, wear gloves first. Place the turkey in a dish that is deep and that will also fit inside your fridge. Take a handful of the marinate and start to rub the turkey all over it. Be vigorous and rub hard. Rub the cavity of the turkey as well. If you have extra marinate, put it on top of the turkey and inside the cavity.
Plastic wrap the turkey and place it in the fridge. Marinate at least 6 hours or overnight.

Cooking the Turkey

Preheat oven to 325°F. Place rack in the middle of the oven, and take out the other racks.
Take the turkey out, move the turkey to the large roasting pan, and discard the plastic wraps.
Start to weave the bacon strips on top of the turkey. Make sure it overlaps the legs and breasts.
For each end of the bacon strips, secure it on to the turkey by poking it with toothpicks. Count the number of toothpicks used, so when you take it out, you have removed them all.
Lay a sheet of tinfoil on top of the turkey securely.
Place the turkey inside and set the timer for 3.5 hours (15-20 minutes per pound).

30-Minute Interval Basting

Open the oven door and remove the tin foil, move the rack out slightly and baste the turkey with the juice at the bottom of the pan. Give it a good baste across the legs and breast. Replace the tinfoil and close the oven door.

Final Stages of Cooking

Use a meat thermometer and insert it to the thigh of the turkey. Turkey is done when it reads 170°F in the thickest part of the thigh.
For the last one hour of your cooking time, remove the tin foil and let bacon get crispy.
When it is time to remove the turkey, allow it to sit outside for 30 minutes before carving.

Turkey Gravy

Once the turkey is moved from the large roasting pan, take the juice out of the pan. Defat the oil from the juice.
Take the neck of the turkey and put it in a pot along with 2 cups of water. Boil on medium low heat for 20 minutes along with the juice of the cooked turkey. Discard the neck.
In a large cooking pan, fry the flour until brown and fragrant, about 2 minutes. Whisk continuously as you pour the juice into the pan. Keep whisking until the gravy is well blended with no flour lumps. Cook for 5-10 minutes on low.
OPTIONAL: Blend the gravy for a smooth puree consistency.
Season with salt and pepper to taste.

August 8, 2022

Homemade Halloween Sugar Cookies
You do not need Halloween cookie cutters to make the best Halloween cookies on the block. Pull out your Christmas cookie cutters, add orange, black, and purple icing, and watch a gingerbread man become Frankenstein. This sugar cookie recipe has been the go-to for over 10 years — Halloween, Christmas, Easter, birthdays. The texture is perfect and it holds every design.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

This post is all about making homemade Halloween sugar cookies using Christmas cookie cutters. We have the best tasting and best-texture cookie recipe for aspiring cookie designers of all ages.

Halloween is the perfect excuse to be creative in the kitchen with the kids. The only rule: no rules. Your gingerbread man can become a zombie. Your snowman becomes a witch. Your Christmas tree becomes a candy corn. The shapes are all there — you just have to see them differently.

Why You Will Love This Recipe
- Saves money — no need to buy specialty Halloween cookie cutters when your Christmas set already has every shape you need
- No blueprints required — your creativity defines the design, not a stencil
- 10-year tested recipe — used for every holiday for over a decade, always works
- Perfect for kids of all ages — younger kids use royal icing only, older kids add flood icing details
Why Use Christmas Cookie Cutters for Halloween Cookies?

Every essential Halloween shape already exists in a Christmas cutter set. You just need to see it. A gingerbread man becomes a zombie, mummy, skeleton, or Frankenstein. A snowman becomes a witch or pumpkin-head. A snowflake becomes a spider web. A candy cane becomes a snake. The shapes are all there — all it takes is creative icing.

Ingredients

Cold Unsalted Butter (2 sticks / 1 cup)

Cold butter, cut into cubes, is the key to a flaky, tender cookie that holds its shape under the cutter. Room temperature butter creates a softer, spread-prone dough that loses detail at the edges.
- Why it matters: Cold butter creates small fat pockets in the dough that steam during baking, giving the cookies their characteristic crispness at the rim and tenderness in the centre.
All-Purpose Flour (3-4 cups)

Start with 3 cups and add a fourth if the dough is too sticky to roll. Different climates and measuring styles affect how much flour you need.
- Why it matters: Flour provides structure. Too little and the cookies spread and lose shape. Too much and they become dense and crumbly.
Stand Mixer

A stand mixer with a paddle attachment makes creaming cold butter and sugar much easier and produces a more consistent dough than hand mixing.
- Why it matters: Consistent dough = consistent cookie texture across the whole batch.
Cookie Sheet

A light-coloured, heavy-gauge cookie sheet bakes evenly without over-browning the bottoms. Dark pans absorb more heat and can burn the base before the centre sets.
- Why it matters: Even heat distribution is the difference between perfectly golden cookies and cookies with burnt bottoms and raw centres.
Gel Food Colouring

Gel colouring is far more concentrated than liquid drops — a tiny amount gives intense, vivid colour without thinning the icing. The AmeriColor gel food colouring set is the go-to choice for serious cookie decorating.
- Why it matters: Liquid colouring adds too much water to the icing, affecting consistency. Gel colouring gives you vibrant results with just a drop or two.
Piping Bags

Professional piping bags give you the control needed for clean outlines and precise flood fill. If you do not have them, freezer-quality ziplock bags work as a substitute — cut a tiny corner and use it exactly like a piping bag. Do not use thin sandwich bags; they cannot handle the squeezing pressure.
- Why it matters: The tip size directly controls your line detail. Start small and cut more if needed — you cannot go back.
Christmas Cutter to Halloween Cookie Conversion Ideas
- Gingerbread man — zombie, Dracula, skeleton, Frankenstein, mummy
- Candy cane — snake, black and purple candy cane
- Snowman (cut the body out) — pumpkin head with hat, witch
- Wreath — pumpkin, Halloween wreath
- Mitten — ghost, 3-eye monster, gravestone (trim the thumb)
- Snowflake — spider web, spider
- Christmas tree — candy corn (trim the rigid edges)
- Reindeer — black cat, zombie reindeer
- Circle — Halloween faces, words (Boo, Eek), pumpkins
- Angel — witch, bat (use only head and arms)
Royal Icing vs Flood Icing

Royal icing is the thick outline — it holds its shape exactly where you pipe it and creates a perimeter wall. Flood icing is the same icing thinned with a few drops of water — it flows freely and fills larger areas smoothly inside the royal icing border. You need both for professional-looking results. For kids under 7, royal icing only is perfectly fine and much easier to control.

Essential Colours for Halloween Cookies
- Black
- Purple
- Orange
- White
- Red
Fool-Proof Professional Tips

Pro Tip 1: Bake Until Just Slightly Brown at the Rim

Once the edges show a slight golden colour, the cookies are done. Do not wait for the tops to brown — these cookies will continue to firm up as they cool, and over-baked sugar cookies become too hard to decorate enjoyably.

Pro Tip 2: Flip Cookies Upside Down Right Out of the Oven

Flipping the cookies guarantees a flat decorating surface. The domed top side becomes the bottom while the flatter bottom becomes your canvas. A curved surface causes flood icing to run off the edges.

Pro Tip 3: Chill the Dough as a Flat Disk

After mixing, flatten the dough into a 2-inch disk before wrapping and refrigerating. A cold, flat disk rolls out more evenly with fewer cracks at the edges. Never chill dough in a ball — you will fight it when you try to roll it.

Pro Tip 4: Start with a Small Piping Tip Opening

Cut the tip of the piping bag small. You can always make it larger, but a cut that is too wide ruins fine detail work. Thinner openings give you control; wider openings are for flooding large areas quickly.

Pro Tip 5: Mix and Colour Icing in Separate Bowls

Once you know your colours, divide the icing into individual bowls and colour each separately. Cover unused bowls with a damp paper towel — royal icing dries out fast. Then divide each colour again into a royal icing portion (thick, for outlining) and a flood icing portion (thinned with drops of water, for filling).

Pro Tip 6: Decorate Only Completely Cooled Cookies

Icing applied to a warm cookie melts and spreads everywhere. Wait until the cookie is completely cool — touch the bottom of the cookie to check. This is the most common beginner mistake and the most preventable one.

More Cookie and Baking Recipes

If you loved decorating these, try the Birthday Rainbow Sugar Cookies for a colourful celebration version of the same base recipe. For a spooky Halloween appetizer to go alongside your cookie decorating station, the Halloween Frankenstein Guacamole is always a hit with kids.

Frequently Asked Questions

Can I make the sugar cookie dough ahead of time?

Yes. The dough can be made up to 3 days ahead and stored in the fridge as a wrapped flat disk. You can also freeze the dough for up to 3 months — thaw overnight in the fridge before rolling.

How far ahead can I bake the cookies before decorating?

Baked, undecorated cookies keep in an airtight container at room temperature for up to 5 days. Decorated cookies are best within 3 days as the icing can become brittle.

My icing keeps drying out before I finish. What should I do?

Keep any icing you are not actively using covered with a damp paper towel or plastic wrap directly touching the surface. If the icing has already started to firm up, add a drop or two of water and stir. Avoid adding too much — it will thin the icing to flooding consistency even if you wanted outline thickness.

What is the 15-second icing test?

Run a butter knife through your royal icing. If the surface smooths back out within 15 seconds, the consistency is right for flooding. If it takes longer, it is too thick and needs a few more drops of water. If it smooths instantly, it is too thin and needs more powdered sugar.

Can I use a ziplock bag instead of a piping bag?

Yes — use freezer-quality ziplock bags only. Thin sandwich bags split under pressure. Fill the bag, secure the top with an elastic band, and snip a tiny corner to create your tip. Start smaller than you think you need.

How should I store decorated Halloween cookies?

Store in a single layer in an airtight container at room temperature. Do not stack cookies until the icing is fully set and dry — usually 4–6 hours after decorating. Once dry, you can layer them with parchment paper between each row.

Decorate Sugar Cookies

An all purpose sugar cookie recipe for cookie designers! Great in both flavour and texture for your design! Print Recipe Pin RecipeCourse: CookieCuisine: AmericanKeyword: creative food, design, sugar cookie

Equipment
- stand mixer
- large bowl
- spatula
- small spoons
- freezer quality ziplock bags
- elastic bands
Ingredients

Sugar Cookies
- 1 cup unsalted butter (2 sticks) cubed cold
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups all purpose flour you might need 4 cups
- 1 tsp baking powder
- 2 tsp salt
Royal Icing
- 4 cups powdered sugar
- 4 tbsp meringue powder
- 4 tbsp water warm
- 2 tsp vanilla extract clear colour extract
- 1 tsp almond extract clear colour extract
Instructions

Sugar Cookies
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt.
- Flatten the dough into a 2-inch disk. Do not chill the dough in a ball. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400°F (200°C).
- Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes or until the rims show a slight golden colour. Cool completely before decorating.
Royal Icing
- In a large bowl, add powdered sugar and meringue powder and mix. Using an electric mixer on low, add in the extracts and water (1 tablespoon at a time) and mix until smooth.
- If colouring the icing, divide into smaller bowls and colour each separately. Keep unused bowls covered with a damp paper towel.
- Use the 15-second test: run a knife through the icing — if it smooths back in 15 seconds, consistency is correct for outlining. If it smooths instantly, it needs more powdered sugar.
- Transfer to piping bags and decorate cookies. Keep unused icing covered with plastic wrap — it dries out very quickly.
Flood Icing
- Take the desired colour of royal icing in a bowl. Add a few drops of water and mix vigorously until it reaches flooding consistency. Transfer to a piping bag and carefully flood inside the outlined perimeter.
Notes
- If icing has started to harden, add a drop or two of water to restore consistency. Do not over-thin or it will create air bubbles.
- Always outline first with royal icing, then flood inside the perimeter.
- Add water a few drops at a time and test consistency with a knife before flooding.
July 29, 2022
Steamed Soy Sauce Fish with Preserved Lemon
There are fish recipes, and then there is this fish recipe. Cantonese steamed soy sauce fish with preserved lemon is the dish my family in Hong Kong has made for generations — fall-off-the-bone tender, swimming in a golden ginger broth, with the preserved lemon cutting every trace of fishiness so cleanly your kids will ask for seconds before you sit down.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

What Makes This Cantonese Steamed Soy Sauce Fish Special

This steamed soy sauce fish is simple, quick, and lets the fish be the star. What sets it apart from every other steamed fish recipe is the preserved lemon.

A widely popular seafood dish among Chinese families and restaurants, fresh fish is steamed with ginger and preserved lemon, then finished with a sizzle of hot oil before serving. The preserved lemon helps cut out that strong fishy taste so you get the clean, fresh fish flavour without the pungent smell — making it one of the most kid-friendly fish recipes you will ever make.

Why You Will Love This Recipe
- Moist, soft, and fluffy texture — steaming guarantees a soft and flakey texture with tons of moisture and flavour.
- Straightforward recipe — a relatively easy recipe with just a few things to keep in mind. Step-by-step photos guide you to a no-fail result.
- No strong fishy taste — the preserved lemon cuts the oily fish taste and softens the strong fish smell. Suitable for children.
- Addictingly delicious — steaming creates a beautiful thick lemon soup that is incredible on rice.
Hong Kong Cantonese Fish: A Cultural Staple

Fish in Chinese culture represents abundance and increased prosperity. It is an essential dish for New Year, birthdays, and anniversaries. Hong Kong is a coastal city rich in seafood resources — back when it was a large fishing port and world exporter, fish became an easy everyday staple. This recipe comes from my family, who still use it today.

We love this steamed soy sauce fish so much in our family. Kids are rarely excited about fish unless it is a fish stick — but this recipe is so good my kids constantly ask for it. They get genuinely excited when they know I am making Cantonese steamed soy sauce fish with preserved lemon.

Ingredients Deep-Dive

Tilapia Fish

The best fish to use for this recipe is tilapia or halibut (if you are willing to splurge). Tilapia steams perfectly — it is firm enough to hold its shape yet soft enough to fall off the bone. Your fishmonger will descale and gut it for you. Always make sure the belly is cleaned well under the fins.
- Why it matters: The right fish gives you that silky, fall-off-the-bone texture that defines this dish. Too thin a fish overcooks quickly; too thick and the center stays raw.
Preserved Lemon

This is the secret weapon. Preserved lemon provides salt, umami, and a citrus sharpness that no fresh lemon can replicate. Rub it inside the cavity and along the cuts — it penetrates the flesh as it steams and eliminates that pungent fishy smell entirely. You can make your own preserved salty lemons at home with just lemons and salt.
- Why it matters: Without preserved lemon, you have steamed fish. With it, you have a Cantonese classic your family will request every week.
Pick up a jar of preserved lemon if you do not have any on hand yet.

Ginger

Thinly slice fresh ginger — as thin as you can manage. Half goes inside the cavity of the fish, half rests on top during steaming. Ginger adds warmth and its own aromatic quality that pairs perfectly with soy sauce and lemon.
- Why it matters: Ginger neutralises fishy odours during cooking while adding a gentle heat and fragrance that makes every bite interesting.
Soy Sauce

Added at the very end — never cooked into the fish. This preserves the fresh, bright soy taste. Cooked soy sauce takes on a bitter, heavier flavour that would overpower the delicate fish.
- Why it matters: Timing the soy sauce correctly is what separates home cooks from Cantonese masters. Get a quality soy sauce — the flavour difference is real.
Essential Steps for Restaurant-Quality Steamed Fish

1. Wash the Fish Inside and Outside

Descale the fish — your fishmonger will do this for you. Once home, open the belly. You will see a grey residue: this is what causes strong fishy smell and taste. Use your fingers and fingernails to rub it all off. Then find the second pocket along the back of the spine, cut it open with a knife, and clean that out too.

2. Rub Preserved Lemon Inside and Outside

Take 1 tbsp of preserved lemon to the chopping board. Chop it finely and rub with your finger to release the brine. Rub the lemon and salt inside the cavity and outside the fish, working it into all the cuts.

3. Add Ginger to the Cavity

Scrape the skin off a 1-inch piece of ginger with a knife. Slice it as thinly as possible. Place half inside the cavity; the other half rests on top of the fish while steaming. A quality fish sauce can be added as an optional finishing touch alongside the soy sauce.

4. Steam the Fish

Place the fish in a heat-proof bowl or deep dish that will catch the golden juice as it steams. Use a bamboo steamer or your Instant Pot — whichever fits the fish comfortably.

Instant Pot Steaming Instructions

1. Add about 2 cups of water to the pot and place the steaming basket inside. Place the fish in a bowl that fits inside the Instant Pot with enough room for steam to rise around it.

2. Set the mode to “Steam” for 20 minutes. Place the fish in the bowl with ginger on top. Close the lid and turn the valve OFF.

3. Once the timer goes off, release the valve.

5. Quick Oil Fry Finish

Take the fish out and place thinly sliced scallion (green parts only) on top. Heat 1/4 cup of canola oil in a pan until it just starts to smoke. Bring the fish to the sink or outside. Pour the hot oil directly over the scallion — the oil will sizzle loudly and smoke. Add 2 tsp of soy sauce and a dash of white pepper. Serve immediately.

Professional Tips for No-Fail Steamed Soy Sauce Fish

Tip 1: Add Soy Sauce at the Very End

Cooked soy sauce develops a heavier, more bitter taste. Adding it fresh at the end keeps the soy sauce tasting bright and original — that is what gives this dish its clean, restaurant-quality finish.

Tip 2: Serve Immediately

Steamed soy sauce fish should always be eaten hot or warm. The gelatin-rich broth at the bottom turns solid at room temperature and loses its appeal. Eat it warm over a bowl of rice.

Tip 3: Tilapia Is the Best Choice

Tilapia is ideal for this recipe. Halibut works beautifully if you want to splurge. My economical mom sometimes uses a fish head for the same recipe — equally delicious.

Related Cantonese Recipes

If you love this steamed fish, you will also enjoy steamed preserved vegetables with pork — another family favourite that uses the same steaming technique. For a completely different take on fresh seafood flavours, try our homemade sashimi.

Frequently Asked Questions

What fish is best for Cantonese steamed fish?

Tilapia is the most economical and forgiving choice — firm enough to hold up in the steamer yet soft enough to become fall-off-the-bone tender. Halibut is the premium option. Avoid very thin fish fillets as they overcook too quickly.

Can I use fresh lemon instead of preserved lemon?

You can, but you will lose the umami depth that preserved lemon brings. Preserved lemon adds salt and fermented flavour that fresh lemon simply cannot replicate. It is worth making a batch of your own preserved salty lemons — they last months in the fridge.

How long do I steam the fish?

Steam on high for 20 minutes for a whole tilapia around 1 kg. The fish is ready when the flesh flakes easily away from the bone with a fork. Do not overcook — even a few extra minutes will dry it out.

Can I make this without an Instant Pot?

Absolutely. A traditional bamboo steamer over a wok works beautifully and is what most Cantonese families use. Any steamer setup that fits the fish and allows steam to circulate around it will give you the same result.

Why do I pour hot oil over the fish at the end?

The hot oil sizzle is the signature Cantonese finishing technique. It cooks the raw scallion instantly, creating a fragrant aromatic oil that infuses into the fish. It also gives the skin a slightly crisp texture on the surface while the flesh stays tender.

How do I store and reheat leftovers?

Store leftovers covered in the refrigerator for up to 2 days. Reheat gently in the microwave or in the steamer for 3–4 minutes. The broth will re-liquefy as it warms. Avoid the oven — it will dry out the fish.

Steamed Soy Sauce Fish with Preserved Lemon

This Cantonese Steamed Fish with Preserved lemon is the best fall-off-the-bone fish recipe! It’s flakey soft and oh.em.gee. tasty. Print Recipe Pin RecipePrep Time:10 minsCook Time:20 minsCourse: Main CourseCuisine: ChineseKeyword: fish, preserved salty lemon, seafood, steamed fishServings: 4 people

Equipment
- steamer
Ingredients
- 1 kg tilapia fish descaled, gutted, and cleaned
- 1 inch ginger thinly sliced
- 1 tbsp preserved lemon
- ¼ cup canola oil
- 1 inch scallion thinly sliced (green parts only)
- 2 tsp soy sauce
- dash of grounded white pepper
Instructions

Clean the fish
- Rinse the fish with cold tap water. Touch around the fish and descale any scales still stuck on the fish.
- Open the belly. You will see a grey residue — this is what causes the strong fishy smell and taste. Rub it all off with your fingers and fingernails.
- Find the second pocket along the back of the spine. Use a knife to cut it open. Clean it out and you will be able to touch the spine of the fish.
- Take 1 tbsp of preserved lemon to the chopping board. Chop finely and rub with your finger. Rub inside the cavity and outside the fish along all the cuts.
- Scrape the skin off a 1-inch piece of ginger. Slice as thinly as possible. Place half inside the cavity; the other half rests on top of the fish while steaming.
Steaming the fish
- Place the fish in a heat-proof bowl or deep plate that will catch the golden juice while steaming.Use the steamer you are comfortable with that also fits the fish. Steam on high for 20 minutes.
Instant Pot Steaming Instructions
- Add about 2 cups of water to the pot and place the steaming basket inside. Place the fish bowl inside the Instant Pot with enough room for steam to rise.Set the mode to “Steam” for 20 minutes. Place the fish with ginger on top. Close the lid and turn the valve OFF.Once the timer goes off, release the valve.
Final Steps
- Take the fish out and place thinly sliced scallion (green parts only) on top.Heat 1/4 cup of canola oil in a pan until it just starts to smoke. Place the fish near the sink or outside. Pour the hot oil directly over the scallion — it will sizzle loudly.
- Add 2 tsp of soy sauce on top of the fish and a dash of white pepper. Serve immediately.
July 24, 2022
BEST Pumpkin Ravioli With Sage Butter
If you have ever wanted to make restaurant-quality pasta at home, this is the recipe. Pumpkin and spinach ravioli wrapped in chewy homemade dough, finished with sage butter sauce and toasted pecans — the flavour is so layered and the texture so luxurious that guests will genuinely think you ordered from an Italian restaurant. The cost is a fraction, and the satisfaction of making it yourself is something no delivery can touch.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

Why You Will Love This Pumpkin Ravioli

Pumpkin and spinach are two ingredients that pair beautifully together — kind of like wine and cheese. The taste is autumnal and exquisite in texture. Pureed pumpkin and spinach folded with panela cheese and cream cheese give the filling a velvet consistency. Lightly seasoned with nutmeg is the secret that brings hints of warmth and nuttiness. A mature dish that can be enjoyed by the whole family.

If you love this pasta, try our homemade pesto gnocchi next — it uses a similar approach of hand-crafted pasta with bold sauce. For a vegetable-forward pasta, our fresh beet pasta is another showstopper worth trying.

Ingredients Deep-Dive

Pumpkin

The pumpkin used in this recipe is the green Mexican variety — sweeter than the orange variety commonly seen in North America. If you have a variety or canned version you prefer, use what you have. The key is that the pumpkin is fully roasted and pureed to a smooth, thick consistency before going into the filling.
- Why it matters: Wet pumpkin filling will tear the ravioli during sealing and boiling. Roast the pumpkin first and let it cool completely so excess moisture evaporates.
Panela Cheese

Panela is a fresh, smooth Mexican cheese made from pasteurized cow’s milk — low in calories and mild in flavour. It works perfectly here because it blends smoothly into the filling without overpowering the pumpkin. If panela is hard to find, substitute with white cheddar or feta.
- Why it matters: The cheese adds a creamy, slightly salty counterpoint to the sweet pumpkin. Without it, the filling tastes flat.
Cream Cheese

Combined with the panela, cream cheese is responsible for that oozy, luxurious quality when you cut the ravioli in half. It also helps bind the filling so it holds its shape inside the pasta.
- Why it matters: Cream cheese is what makes this filling feel restaurant-quality rather than homemade.
Spinach

Pumpkin and spinach are natural partners. Spinach adds colour, texture, and a mild earthiness that balances the sweetness of the pumpkin. Chop it finely so it distributes evenly through every bite.
- Why it matters: Without spinach, the filling is visually monotone and misses the textural contrast that makes every bite interesting.
Sage

Fried sage in butter is one of the best-kept secrets in fall and winter cooking. When sage leaves hit hot butter, they crisp up and release an intense herbal, almost floral aroma. The flavour transforms completely from raw — it becomes deep, nutty, and satisfying.
- Why it matters: Sage butter is what elevates this from good pasta to extraordinary pasta. A few leaves of fresh sage make a restaurant-quality sauce in minutes.
Pecans

Toasted pecans in butter have a magical, warm, autumnal smell that signals fall is here. They add a satisfying crunch to the sauce and amplify the nuttiness of the sage butter. When pecans are mixed into this beautiful butter mixture, everything about the sauce makes perfect sense.
- Why it matters: Texture contrast is essential in pasta dishes. The crispy pecan against the soft, chewy ravioli is what makes each forkful memorable.
Pasta Maker

A pasta maker attachment makes producing consistent, thin pasta sheets effortless. A ravioli cutter stamp ensures perfectly shaped, evenly sealed ravioli every time. A simple rolling pin works too if you prefer to roll by hand.
- Why it matters: Consistent dough thickness means every ravioli cooks in the same time. Uneven sheets produce some ravioli that are raw and others that are overcooked.
Making the Ravioli Dough

The Philips Pasta Maker makes producing consistent ravioli sheets effortless. I attach the lasagna disc, weigh all the ingredients, put the dry ingredients in the hopper, whisk the liquids separately, and let the machine run. Within 3 minutes it extrudes a perfect pasta sheet. The first 6 inches tend to be uneven — cut those off and put them back in the hopper. Then measure alternating sheets of 12 inches (bottom) and 12.5 inches (top) and keep them covered with a towel so they do not dry out.

The Secret to the Sage Butter Sauce

This sauce is simple but its combination of butter, crispy sage, toasted pecans, apple cider vinegar, and heavy cream is genuinely gourmet. The secret: once the thick sauce is ready, pour it over hot ravioli and add a splash of starchy pasta water. The hot pasta water emulsifies with the thick sauce into a silky, creamy coating. This is the same technique used in fine dining kitchens.

This Recipe Is Vegetarian — But It Does Not Have to Stop There

This pumpkin ravioli recipe is vegetarian as written. If you want to add protein, some delicious options are: seared tuna, grilled steak, poached chicken, or grilled sausages. The richness of the sage butter sauce stands up well to bold proteins.

Frequently Asked Questions

Can I make the ravioli dough without a pasta machine?

Yes. Roll the dough by hand with a rolling pin to about 1–2mm thickness. A pasta machine produces more consistent results, but hand-rolled dough works perfectly well. The key is getting the sheet thin enough so the dough cooks through in 4 minutes.

Why does my ravioli fall apart in the water?

The two most common causes: the filling was too wet, or the edges were not sealed firmly enough. Make sure the pumpkin puree is dry before mixing the filling, and always brush the edges with egg wash before pressing the top sheet down. Press firmly around each pocket of filling.

Can I freeze homemade ravioli?

Yes. Lay the uncooked ravioli flat on a parchment-lined baking sheet and freeze until solid, then transfer to a zip-lock bag. Cook directly from frozen in boiling salted water for 6–7 minutes instead of 4.

What can I substitute for sage?

Thyme or rosemary can replace sage if needed. The flavour will be different — thyme is more subtle, rosemary is more assertive — but both work with browned butter and pecans.

Can I make the filling ahead of time?

Yes. The pumpkin spinach filling can be made 1 day ahead and stored covered in the fridge. This actually helps the flavours meld. Bring it to room temperature before filling the ravioli.

What pasta shapes can I use this filling for?

This filling works in any enclosed pasta shape — tortellini, cappelletti, or large stuffed pasta shells baked with extra sage butter sauce on top are all fantastic variations.

Pumpkin Ravioli with Sage Butter

Pumpkin ravioli wrapped in a chewy dough drizzled with sage butter is a culinary experience. Rich in flavour and texture, it is like eating in an up-scale restaurant, minus the cost. Print Recipe Pin RecipePrep Time:35 minsCook Time:15 minsServings: 6 people

Ingredients

Ravioli Dough
- 550 g all purpose flour
- 4 g sea salt
- 170 g 2 eggs + milk
- 37 g water
Pumpkin Spinach Filling
- 1.5 cups pumpkin puree
- 2 garlic clove grated
- ¼ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup panela cheese or cheddar cheese
- 4 oz cream cheese
- ¼ cup chopped spinach
- 2 tsp sea salt
- pepper to taste
Sage Butter Sauce
- ½ cup butter
- 2 garlic clove grated
- 20 sage leaves
- ¼ cup chopped pecans
- 3 tbsp apple cider vinegar
- ½ cup heavy cream
- ½ tsp ground nutmeg
- 1 tsp sea salt
- ½ tsp ground black pepper
Instructions

Ravioli Dough Using Philips Pasta Machine
- Attach the lasagna disc to the machine and tightly screw it on.
- Weigh all the ingredients. Add the flour and salt into the pasta machine’s hopper.
- In a separate bowl, whisk together all the liquids: eggs, milk, and water until fully combined.
- Turn the machine on and set it for 3 minutes. Put the lid on and let it run.
- Slowly and gradually add the liquid into the reservoir at the top of the lid.
- When the machine finishes mixing, it will begin extruding pasta. The first 6 inches will be uneven — cut them off and place back into the hopper.
- Measure and cut alternating sheets of 12 inches (bottom) and 12.5 inches (top). Cover sheets with a towel so they do not dry out.
- Place the bottom sheet on a table. Scoop half a tablespoon of filling onto the sheet with 1-inch gaps. Brush beaten egg around each filling mound.
- Carefully place the top sheet over the filling, leaving space at the top. Press firmly around each filling pocket to seal.
- Cut the ravioli with a knife or ravioli cutter. Place on a dry baking sheet and repeat until the dough and filling are used up.
- Fill a large deep pot with water and bring to a boil. Add 2 tsp of salt. Stir the pot 5 times in the same direction until a vortex forms. Slowly add ravioli in batches of about 10 — do not overcrowd. Stir gently to prevent sticking.
- Cook for 4 minutes, or until the ravioli floats. Drain and set aside. Reserve a splash of pasta water.
- Meanwhile, make the sauce: melt together butter, garlic, pecans, and sage in a large skillet over medium heat. Cook, stirring occasionally, until the butter browns and the sage is crisp, 4–5 minutes. Remove the sage leaves and set aside.
- Reduce heat to low. Add the apple cider vinegar, cream, nutmeg, salt, and pepper. Simmer 1 minute. Add the ravioli and a splash of pasta water, gently tossing to combine. Remove from heat.
- Serve ravioli topped with crispy sage leaves.
July 13, 2022
Easy Ribs Recipe with Homemade BBQ Sauce
This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

The biggest mistake people make with ribs at home is trying to grill them raw. That’s how you end up with a chewy, undercooked rack that nobody’s proud of. This recipe flips the script: slow-bake the ribs in the oven first until they’re impossibly tender, then finish them over charcoal for that caramelised, smoky crust. The result is fall-off-the-bone ribs that look like a grill master pulled them off — even if you’ve never grilled before.

Why This Ribs Recipe Works

Reason 1: Bake Ahead, Grill with Confidence

My husband loves this recipe because it removes all the pressure from grilling. The ribs are already fully cooked before they touch the grill — there’s no stress about raw meat, no thermometers required for doneness. All the grill needs to do is add caramelisation and char. He can focus on the performance and let the oven do the real work.

Reason 2: The Flavour Is Extraordinary

The dry rub and homemade BBQ sauce use pantry staples, but together they produce something that tastes restaurant-calibre. The sugar in the rub caramelises on the grill. The liquid smoke, tamarind vodka, and molasses in the sauce create layers of smoky, tangy, deep flavour that store-bought BBQ sauce simply cannot mimic.

Reason 3: Truly Hands-Off

95% of the cooking time requires nothing from you. The ribs bake in foil for 2.5 hours, and then you grill them for 7–10 minutes. It’s dummy-proof. Once those ribs finish the slow bake, they will taste good no matter what happens on the grill. A great recipe for beginners and pros alike.

Ingredients Deep-Dive

Ingredients

The Dry Rub

The rub is where the ribs’ flavour foundation is built. Kosher salt draws moisture to the surface and seasons the meat deeply. Brown sugar creates the caramelised crust on the grill and balances the savoury spices. Smoked paprika adds colour and a subtle smokiness even before the grill. Cumin adds an earthy warmth that makes the flavour complex without being identifiable as a single spice. Grind the rub fresh if you can — the difference is notable.

Liquid Smoke

This is what gives indoor or charcoal-light BBQ that authentic smoked-meat flavour. The concentrate I use is all-natural hickory liquid smoke — a few drops go a long way. I also use it on my Cured Salmon Gravlax recipe. Hickory and mesquite combined gives a complex, campfire-style depth that no dry spice can replicate.

Molasses and Brown Sugar

Together these two are the backbone of the BBQ sauce. They don’t make it sweet in a candy way — they create the deep, jammy thickness that makes a great BBQ sauce cling to the ribs. The molasses also adds a slight bitterness that balances the honey and vinegar.

Smirnoff Spicy Tamarind Vodka

This is the ingredient that sets this BBQ sauce apart from everything else. In Mexico it’s easy to find; elsewhere, substitute with dark rum. The tamarind adds a fruity tartness and the spice builds quietly in the background. It’s the unexpected ingredient that makes people ask “what is in this sauce?”

Smoker Chips

If you’re using charcoal, add wood chips to the coals. Apple or hickory smoker chips added to the coals give the ribs a real smoke character that liquid smoke alone can’t fully replicate. Soak the chips in water for 30 minutes before adding so they smoulder rather than burn.

Charcoal, Propane, or Smoker?

All three work. For the grilling step we just need high heat to caramelise the exterior — the ribs are already fully cooked. Personally, I prefer charcoal with a handful of wood for the smoke it generates. But if all you have is a propane grill set to high, these ribs will still be outstanding.

What to Serve with the Ribs

Here are my favourite sides with these fall-off-the-bone ribs:
- Tortillas — a favourite around here in Mexico. A warm tortilla is perfect for wrapping the meat with the BBQ sauce.
- Potatoes — mashed, baked, or potato salad. All work beautifully as a starchy companion.
- Salads — greens help cut through the richness. Try our Cold Beet and Avocado Sashimi — it’s elegant and goes perfectly with BBQ.
- Bread — the best way to soak up extra sauce. Our Best Fried Chicken also makes an incredible pairing for a full feast.
Frequently Asked Questions

Can I make these ribs ahead of time?

Yes — and in fact they’re better that way. Bake the ribs up to 3 days ahead. The flavour develops more fully and the cold, firm ribs hold together better on the grill. Refrigerate wrapped in foil and grill straight from the fridge, adding a few extra minutes for the heat to penetrate.

What if I burnt the ribs on the grill?

Honestly? The burnt edges taste great. Because of the sugar in the rub, the meat chars quickly — and that slightly burnt, caramelised exterior with the homemade BBQ sauce is absolutely delicious. Don’t panic if parts get darker than expected.

Can I make these for camping?

These are arguably the perfect camping food. Bake them at home, transport them wrapped in foil. At the campsite, all you need is a grill and 10 minutes. They’re fast, impressive, and make you look like you cooked all day.

How spicy is the BBQ sauce?

Mildly spicy. The red chili pepper and tamarind vodka add a background warmth, not heat. If you want more kick, double the chili pepper or add a few drops of hot sauce to the finished sauce. Kids in our house eat this without complaint.

Can I use spareribs instead of baby back ribs?

Yes. Spareribs are larger and take longer to bake — allow 3.5 hours instead of 2.5 hours. Everything else in the recipe stays the same. Baby back ribs are leaner and more tender; spareribs have more fat and flavour.

What’s the best way to reheat leftovers?

Wrap leftover ribs in foil and reheat in a 300°F oven for 20–25 minutes. Unwrap for the last 5 minutes to re-crisp the exterior. Avoid microwaving — it makes the crust soggy and toughens the meat.

Easy Fall-Off-The-Bone Ribs with Homemade BBQ Sauce

Easy and delicious slow-baked ribs in the oven for that juicy tender interior, and grilled over charcoal for that crispy caramalized exterior. Super addicting and adored by many! Print Recipe Pin RecipePrep Time:10 minsCook Time:3 hrsCourse: Main CourseCuisine: AmericanKeyword: BBQ, BBQ Sauce, Grill, Grilled Ribs, oven-baked ribs, Ribs, Ribs RecipeServings: 8 people

Equipment
- charcoal grill
Ingredients

Ribs Dry Rub
- 2½ tbsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground cumin
- 3 tbsp brown sugar
- 1 tbsp smoked paprika
- ½ tsp Mexican spice
- ½ tsp ground black pepper
- 4 kg baby back pork ribs roughly about 8 racks
BBQ Sauce
- 2¼ tbsp vegetable oil
- ½ white onion finely chopped
- 1½ cup water
- ½ cup tomato paste
- ½ cup white vinegar
- ⅓ cup brown sugar
- 2½ tbsp honey
- 2 tbsp worcestershire sauce
- 2 tsp salt
- ¼ tsp black pepper
- 1¼ tsp liquid smoke flavouring
- 2 tsp Smirnoff Tamarind Vodka
- 3 garlic clove grated
- ¼ tsp smoked paprika
- 1 tbsp dark molasses
- ½ tsp red Chili pepper
- rib juice reserved
Instructions

Ribs Marinate
- Preheat oven to 300°F.
- Combine salt, garlic powder, onion powder, cumin, brown sugar, smoked paprika, mexican spice, and black pepper in a small bowl.
- Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.Bake ribs until very tender but not falling apart, about 2.5 hours for baby backs and 3.5 hours for spareribs.
Best BBQ Sauce
- Heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
- Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, tamarind liquor / rum, garlic, smoked paprika, dark molasses, rib juice, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 45 minutes, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
- Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. Cover and chill juices. Rewrap ribs in foil and chill. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If youre using charcoal, add some wood chips so there's a slight smoke to smoke the ribs to give it more flavour.
- Add bbq sauce.
- ***DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through).***
Grilling
- Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.
Notes

***DO AHEAD: Ribs can be baked up to 3 days ahead (the flavour will be more developed, and the cold ribs will hold together better on the grill as they heat through).***
July 7, 2022