Korean Marinated Eggs – Mayak Eggs

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Mayak eggs are Korean marinated eggs, soaked in a sweet, spicy, savory soy sauce mixture with a rich, jammy, golden center. Learn how to make Korean marinated eggs to enjoy with rice, noodles, or whatever your taste buds desire!

Craving more delicious egg recipes? Try my Gochujang Butter Eggs, Japanese Egg Sandwich with Yuzu Kosho and Soy Sauce Eggs next.

four eggs in a green bowl in mayak eggs soy sauce mixture

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Add mayak eggs to any dish for an instant upgrade. You’ve never had an egg packed with so much flavor. Make a batch and you’ll enjoy the best Korean marinated eggs all week!

Why This Korean Marinated Eggs Recipe Works

  • Easy – Simply boil eggs, make your marinade, let them soak overnight, and devour them the next day!
  • Nutritious – Mayak marinated eggs are a rich source of protein for meatless meals, whether it’s breakfast, lunch, or dinner.
  • Delicious – These soft-boiled eggs are steeped in a mouthwatering umami flavored sauce enhanced with peppers, green onions, and honey.
four Korean marinated eggs in a green bowl in a soy sauce mixture

What are Mayak Eggs?

Mayak Gyeran eggs translates to “drug eggs” in Japanese; the assumption being that the Korean marinated eggs are truly addicting. And it’s true because once you have one, you’ll inevitably want more.

This banchan (Korean side dish) is versatile enough to eat throughout the day, as a snack or side dish.

Tools You’ll Need

eggs, red pepper, korean green pepper, sesame seeds, and garlic, on a wooden board to show ingredients for korean marinated eggs, mayak eggs

Mayak Eggs Ingredients

These Korean style marinated eggs are so flavorful thanks to an array of sauces, peppers, and aromatics.

Eggs

  • Eggs: Use quality large eggs.
  • Apple cider vinegar or distilled vinegar: Adding this to the boiling water makes it easier to peel the eggs later.

Soy Sauce Mixture

  • Water: Using this as the liquid base of the sauce so as to dilute the sauce mixture a bit.
  • Light soy sauce: Not to be confused with reduced sodium soy sauce. Used for flavor and not for color, this adds a savory flavor.
  • Honey: This adds sweetness to balance the other ingredients out.
  • Dark soy sauce: This provides deeper flavor notes compared to light soy sauce, as well as the familiar umami notes, but is mainly used to give the eggs a darker color.
  • Aromatics: I use green onions and grated garlic cloves.
  • Korean green pepper: Thinly sliced. You can also use jalapeños.
  • Fresno chili: For a punch of spice.
  • Toasted sesame seeds: This adds a nutty taste.

Garnish

  • Sesame oil: Poured over eggs just before serving.
before and after of four eggs in mayak egg sauce with eggs just added to sauce and then after marinating overnight

How To Make Korean Marinated Eggs

Soft boil the eggs and prepare your soy sauce mixture.

Eggs

  1. In a medium saucepan, add 5 cups of water and apple cider vinegar. Cover and bring to a boil over high heat. Once boiling, carefully add eggs using a spider strainer, then cover with a lid. Set a timer for 6 minutes for soft boiled eggs, or 9 minutes for a more set (hard boiled) egg. Meanwhile, prepare an ice bath.
  2. Once cooked, transfer the eggs to an ice bath. Set a timer for 6 minutes. While waiting on the eggs to cool, start making the soy sauce egg mixture.

Soy Sauce Mixture

  1. Add both soy sauces, honey, and water to a medium-sized mixing bowl. Whisk until honey completely dissolves.
  2. Add remaining sauce ingredients then stir to combine.
  3. Carefully peel eggs then add to the soy sauce mixture. Cover with plastic wrap then place in the refrigerator overnight.
  4. Top steamed rice with the desired amount of soy sauce, along with peppers, green onion, and sesame seeds from the sauce. Top with an egg and use a spoon to split the egg in half. Finish with a drizzle of sesame oil just before serving. Enjoy!
korean marinated eggs split in the middle and plaed on white rice with soy sauce marinade, sesame seeds, green onion, korean peppers on a yellow bowl.

Tips and Tricks

  • Don’t skip the ice water bath. It prevents the eggs from overcooking and makes it easier to peel the eggshells. Have the ice bath set prior to boiling the boils for a quick and easy transition.
  • For perfectly jammy eggs, use room temperature eggs. They will cook more evenly. The eggs should not be super fresh. Older eggs are more acidic and therefore, easier to peel.
  • This recipe can be made with as many eggs as you like. Just make sure each egg is fully submerged in the soy sauce mixture.

What to Serve with Korean Marinated Eggs

You can always enjoy them as a snack. Alternatively, serve the eggs with steamed hot rice, or use them as a replacement for ramen eggs.

Storage

Store leftover mayak eggs in an airtight container in the fridge for up to 5 days.

Frequently Asked Questions

Can you reuse egg marinade?

Egg marinade can be reused but it will lose its potency over time. Keep it stored for up to 1 week and boil it for 2-3 minutes before reusing. You can also use it to flavor stir-fries or to sauté veggies or proteins.

Are mayak eggs healthy?

They are a rich source of protein and low in calories. If you are concerned with salt intake, consider using a low-sodium soy sauce.

How long can you marinate eggs?

You can marinate eggs for up to 3 days although 6 hours will suffice for this recipe. Keep them in the marinade for much longer than 72 hours, and they will become hard and rubbery.

four korean marinated eggs in a green bowl in soy sauce mixture

Looking for More Egg Recipes

Loving this Korean Marinated Eggs Recipe?

There’s a reason these Japanese Marinated Eggs are loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

korean marinated eggs in a green bowl surrounded with soy sauce marinade, chopped korean chili, chopped fresno chili, sesame seeds, and green onions.

Korean Marinated Eggs – Mayak Eggs!

5 from 1 vote
Mayak eggs are Korean marinated eggs, soaked in a sweet, spicy, savory soy sauce mixture with a rich, jammy, golden center. Learn how to make Korean marinated eggs to enjoy with rice, noodles, or whatever your taste buds desire!
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 6 eggs
Author Jeri Mobley-Arias
Course Appetizer, Dinner, Lunch
Cuisine Korean

Equipment

Ingredients

Eggs

  • 6 large eggs
  • 1 tablespoon vinegar, can use apple cider vinegar

Soy Sauce Mixture

  • ⅓ cup water
  • ½ cup light soy sauce
  • 3 tablespoons honey
  • ½ tablespoon dark soy sauce
  • 5 green onions
  • 4 garlic cloves, grated
  • 2 korean green pepper, thinly sliced,
  • 1 fresno chili, diced
  • 4 teaspoons toasted sesame seeds

Garnish

  • sesame oil, poured over eggs just before serving

Instructions

Eggs

  • In a medium saucepan, add 5 cups of water and vinegar. Cover and bring to a boil over high heat. Once boiling, carefully add eggs using a spider strainer, then cover with lid. Set a timer for 6 minutes for soft boiled eggs, or 9 minutes for a more set (hard boiled) egg. Meanwhile prepare an ice bath.
  • Once cooked, transfer eggs to an ice bath. Set a timer for 6 minutes. While waiting on eggs to cool, start making the soy sauce egg mixture.

Soy Sauce Mixture

  • Add both soy sauces, honey, and water to a medium sized mixing bowl. Whisk until honey completely dissolves.
  • Add remaining sauce ingredients then stir to combine.
  • Carefully peel eggs then add to the soy sauce mixture. Cover with plastic wrap then place in the refrigerator overnight.
  • Top steamed rice with desired amount of soy sauce, along with peppers, green onion, sesame seeds from the sauce. Top with an egg and use a spoon to split the egg in half. Finish with a drizzle of sesame oil just before serving. Enjoy!
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Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Japanese Egg Sandwich with Yuzu Kosho

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This Japanese egg sandwich recipe includes egg salad dressed with yuzo kosho between two slices of fluffy milk bread. Soft, creamy, and supremely rich, this Japanese sandwich is a quick and simple lunch you’ll make again and again.

Craving more tasty sandwich recipes? Try these Turkey Avocadao with Yuzu , Easy Tuna Sandwich Recipe and this Croque Monsieur Recipe next. If you are lookingfor Japanese-inspired recipes, then check out Chicken Karaage with Miso-Curry Mayo next!

japanese egg salad sandwich on a plate

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

If you love traditional creamy egg salad sandwiches, then you will love the Japanese egg sandwich. Also known as tamago sando, this sandwich is simple yet flavorful. It elevates the standard egg salad recipe with a tasty Japanese twist with ingredients like shokupan (Japanese bread), kewpie mayo, and–for my version–yuzu kosho.

Why This Japanese Egg Sandwich Recipe Works

  • Perfect On-The-Go Meal – Enjoy this as a portable meal. Wrap sandwiches up in wax paper and pack them for yourself or your kid’s lunch box.
  • Incredibly Soft – From the pillow-soft bread to the perfectly whipped egg mixture, just one bite of this Japanese-style egg sandwich will have you on cloud nine.
  • Easy to Make – This is a quick, nutritious meal that doesn’t require any complicated steps or long cooking time.

What is a Japanese Egg Sandwich?

Tamago sando is a classic snack and lunch item. It’s an easy meal that you can find at most convenience (aka conbini) stores in Japan (particularly 7-11, Lawson, and Family Mart). In recent years, it has risen in popularity internationally and now you can have it anytime you want with this homemade version!

Difference Between Kewpie Mayo and American Mayo

Another thing to note is to make sure you use kewpie mayonnaise and not American mayonnaise for this recipe.

There are a few differences between kewpie mayo and regular mayo, but the main difference is that kewpie mayo contains yolks, creating a rich flavor and mouthfeel, while regular mayo incorporates the whole egg.

Tools You’ll Need

Japanese Egg Sandwich Ingredients

You have at least half of these ingredients and the rest can easily be found at your local Asian grocery store or bakery. Let’s get into the how-to.

  • Large eggs – Since they are the main ingredient, use quality free-range eggs. They have richer flavor and a more vibrant yolk.
  • Kewpie mayonnaise – This Japanese mayo only uses egg yolks for a rich, tangy flavor. The flavor is far more complex than American mayonnaise with added ingredients like msg. Add more as needed for bread.
  • Kosher salt – This enhances the overall flavor.
  • Sugar – Typically added to the Japanese egg sando for a ultra-sublte sweetness, to balance the flavors.
  • Yuzu kosho – A Japanese chili paste with a pop of citrus flavor. This makes the egg mixture even tastier, giving it a bright zing of flavor.
  • Shokupan – This Japanese bread is soft, lightly sweet, and milky. You can use white bread as an alternative but trust me, you won’t want to. You can find shokupan at Asian grocery stores with a bakery or Asian bakeries, like 85°C, a Taiwanese bakery.
japanese egg salad in a bowl

How To Make a Japanese Egg Sandwich

This recipe makes enough for two sandwiches, so you can eat with a friend or save one for later.

Soft Boil One Egg

Carefully add one egg to a saucepan. Add enough water so that there is 1 inch of water above the egg. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for (7½ – 8 minutes, depending on preferred yolk setting.) Meanwhile, prepare an ice bath (cold water and ice) for the eggs.

Hard Boil Eggs

In a separate saucepan, repeat with the remaining 5 eggs; add enough water so that there is 1 inch of water above the eggs. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for 12 minutes.

Ice Bath

When ready, transfer the first egg to the ice bath. Once the timer goes off the second batch of eggs, remove, peel, and set aside the first egg, then place the five eggs in the ice bath. Leave for 3 minutes.

five hard boiled eggs in an ice bath

Make Egg Salad Mixture

Separate the yolks of the five peeled eggs and place in a bowl along with Kewpie mayo, sugar, salt, and yuzu kosho. Mash and mix until smooth. Finely chop the egg whites then add them to the yolk mixture.

japanese egg salad with kewpie mayo, yuzu kosho, salt, sugar, egg yolks, egg whites, all in a bowl

Assemble Japanese Egg Sandwiches

Slice the 8 minute egg in half lengthwise. Dress both sides of shokupan with kewpie mayo. Place one half of the egg directly in the middle then top with half of the egg salad mixture. Top with the second piece of bread then press down gently. Repeat to make the second sandwich. Enjoy!

two slices of bread on how to make japanese egg sandwich with an egg in the middle on one slice of bread and mayo on the other slice

Tips and Tricks

  • Use quality eggs but they shouldn’t be too fresh. Slightly older eggs (3-4 days old) are easier to peel.
  • Be sure to use Kewpie mayonnaise. As this is what gives
  • Lightly crack eggs just before transferring eggs to an egg bath. This will help with easier peeling.
  • If time permits, chill the egg mixture so the mixture thickens and the flavors meld.
  • Spread Japanese mayonnaise directly on the bread. This keeps the bread dry and prevents it from getting soggy.

Variations

  • Sandwich Bread – Can’t find Japanese milk bread? Use brioche instead.
  • Protein – This is a step from the traditional Japanese-style egg sandwich but you can add ham or spam for an even more filling sandwich.
  • Other Add-Ins – Green onions, rice vinegar, and dijon mustard.
japanese egg salad sandwich on a plate

Frequently Asked Questions

What is the difference between the Japanese egg sandwich and the American egg sandwich?

The two sandwiches have distinct tastes. When compared to American style egg sandwiches, Japanese egg sandwiches are much simpler, creamier in texture, use Kewpie mayo to give it its signature flavor, and use shokupan (milk bread) a slightly sweeter bread that is ultra-soft. American egg salad can contain mustard, butter, onion, ham, and more ingredients.

What are Japanese sandwiches called?

A Japanese sandwich is referred to as “sando.”

How long does a sando last?

If left at room temperature, Japanese egg sandwiches must be eaten within 2-3 hours. When refrigerated in an airtight container or saran wrap, leftovers last up to 2 days. If using regular bread, store the egg salad mixture separately.

Looking for More Egg Recipes

Loving this Recipe?

There’s a reason this Tamago Sando recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

japanese egg salad sandwich on a plate

Japanese Egg Sandwich with Yuzu Kosho

This Japanese egg sandwich recipe includes egg salad spiced with yuzo kosho between two slices of fluffy milk bread. Soft, creamy, and supremely rich, this Japanese sandwich is a quick and simple lunch you'll make again and again.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 18 minutes
Servings 2 sandwiches
Author Jeri Mobley-Arias
Course Lunch
Cuisine Japanese

Equipment

  • 2 Small Saucepans with a Lid

Ingredients

  • 6 large eggs
  • 3 tablespoons Kewpie mayonnaise, plus more for bread
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon sugar
  • ¾ teaspoon yuzu kosho
  • 4 slices shokupan, Japanese bread

Instructions

  • Carefully add one egg to a saucepan. Add enough water so that there is 1 inch of water above the egg. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for (7½ – 8 minutes, depending on preferred yolk setting.) Meanwhile, prepare an ice bath for the eggs.
  • In a separate saucepan, repeat with the remaining 5 eggs; add enough water so that there is 1 inch of water above the eggs. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for 12 minutes.
  • When ready, transfer the first egg to the ice bath. Once the timer goes off the second batch of eggs, remove, peel, and set aside the first egg, then place the five eggs in the ice bath. Leave for 3 minutes.
  • Separate the yolks of the five eggs and place in a bowl along with Kewpie mayo, sugar, salt, and yuzu kosho. Mash and mix until smooth.
  • Finely chop the egg whites then add to the yolk mixture.
  • Slice the 8 minute egg in half lengthwise. Dress both sides of shokupan with kewpie mayo. Place one half of the egg directly in the middle then top with half of the egg salad mixture. Top with the second piece of bread then press down gently. Repeat to make the second sandwich. Enjoy!
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Crispy Parmesan Potatoes

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Crispy parmesan potatoes are baked with an herby, garlicky, cheesy crust for a crunchy outside that’s warm and fluffy on the inside. This TikTok viral side dish is so delectable and mouthwatering; it will become your new favorite way to prepare potatoes!

For more potato recipes, try my Gruyere and Parmesan Potato Stacks and Air Fryer Potato Wedges next.

crispy-parmesan-potatoes

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Switch up your typical roasted potatoes recipe for crispy parmesan potatoes instead. Texture meets flavor with this crispy, crunchy, parmesan-crusted goodness! If you love the crust of pizza or the edges of brownies, you will devour these crispy crusted parmesan potatoes.

Biting into the crispy edges of these baked potatoes is so satisfying. The garlic, butter, and parmesan cheese at the bottom of the pan make a delectable golden crust that infuses the halved potatoes with amazing flavor. It’s no wonder this recipe has become so popular across TikTok and Instagram!

Why This Crispy Parmesan Potatoes Recipe Works

  • Easy Preparation – With simple instructions and just ten minutes of prep time, the oven does most of the work. No parboiling necessary!
  • A Versatile Side Dish – Just like other potato recipes, this goes with so many delicious entrees.
  • Great Comfort Food – Hot, cheesy, buttery, and loaded with carbs… it doesn’t get much better than this!
crispy-parmesan-potatoes-recipe

Tools You’ll Need

Ingredients You Will Need for Crispy Parmesan Potatoes

This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.

  • Potatoes – I use baby Yukon gold potatoes, halved lengthwise and scored (see photos).
  • Salted Butter – Use melted butter for the mixture at the bottom of the pan and to brush the tops of the potatoes just before roasting.
  • Fresh Garlic – Minced.
  • Parmesan – Grated. It crisps up perfectly in the oven.
  • Fresh Rosemary – Finely chopped.
  • Kosher Salt – Add to taste. I use Diamond Kosher.
  • Freshly Ground Black Pepper – Add to taste.
parmesan-potatoes-sliced

How To Make Crispy Parmesan Potatoes

Bring these viral crispy parmesan potatoes to life with these easy steps.

Prepare Garlic Parmesan Mixture

Preheat oven to 425°F. Then add melted butter, garlic, parmesan, and rosemary to a bowl and stir to combine.

garlic-parmesan-before
garlic-parmesan-after

Prepare Potatoes

Pour garlic parmesan mixture into a baking dish then add potatoes, skin-side up.

Brush the tops of the potatoes with 1 teaspoon of butter, and season to taste with kosher salt and black pepper.

Roast Crispy Parmesan Potatoes

Roast for 40-45 minutes or until the bottoms are crispy. Enjoy immediately.

garlic-parmesan-mixture-in-baking-dish
best-crispy-parmesan-potatoes

Tips and Tricks

  • Gently press the potatoes into the garlic parmesan mixture. Doing so ensures the potatoes stick to the mixture.
  • Use similar-sized potatoes. That way, they cook evenly.
  • Use a glass or light colored baking pan. This helps to prevent the cheese from burning. The logic behind this is that light colors reflect heat, whereas dark colors absorb it.
  • Adjust the cooking time based on the thickness and size of your potatoes.

Variations

  • Cheese. Not a fan of parmesan? Try gruyere or sharp cheddar cheese instead.
  • Potatoes. Any small potatoes will work for this recipe. Just avoid russet potatoes because they’re too big. We want these to be bite-sized with a melt-in-your-mouth quality.
  • Smashed Crispy Parmesan Potatoes. Take these same ingredients and prepare the potatoes another way. Boil the potatoes in salted water until they are fork-tender. Then place them in a baking pan and smash them with a fork. Make the parmesan mixture but instead of slathering it on the base of the pan, coat each potato with it. Then roast and enjoy!
tiktok-garlic-parmesan-potatoes

What to Serve With Crispy Roasted Parmesan Potatoes

Crispy parmesan potatoes are elegant enough for a formal dinner party but simple enough for a casual weeknight. Here’s what I pair them with:

Leftovers

Although crispy roasted parmesan potatoes are best served immediately, you can store leftovers in an airtight container in the fridge for up to 4 days. When you want to reheat them, avoid the microwave so they don’t get soggy. Instead, place them in a preheated oven or air fryer at 350˚F until warmed.

parmesan-crusted-yellow-potatoes

Frequently Asked Questions

Why won’t my potatoes get crispy?

A few factors may affect the crispiness of your potatoes. The oven needs to be hot but if it is too hot (above 425°F) the outside of the potato may burn without getting crispy. However, the potatoes may be too big for the cooking time set and just need more time in the oven.

Do I need to soak the potatoes in water before roasting?

Soaking, boiling, or par-boiling are not necessary for this recipe. We are using small potatoes and brushing them with butter so they will get a nice brown, crust. But also, the cheese is adding that crunchiness we desire.

Why score the potatoes?

Scoring the potatoes (cutting lines into the potato without cutting through it) allows the garlic, butter, and parmesan to absorb into the potatoes for maximum flavor. If we just placed the potatoes face down on the baking sheet, only the surface of the potato would have that amazing flavor.

Looking for More Side Dish Recipes

Loving this Recipe?

There’s a reason these Crispy Garlic Parmesan Potatoes are loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

crispy parmesan potatoes on a plate

Crispy Parmesan Potatoes

5 from 1 vote
Crispy Parmesan Potatoes are baked with an herby, garlicky, cheesy crust for a crunchy outside that's warm and fluffy on the inside. This TikTok viral side dish is so delectable and mouthwatering; it will become your new favorite way to prepare potatoes!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Author Jeri Mobley-Arias
Course Appetizer, Side Dish, Snack
Cuisine American

Equipment

  • 11 x 8 baking dish
  • Pastry brush

Ingredients

  • 1 pound baby yukon gold potatoes, halved lengthwise and score (see photo)
  • 6 tablespoons salted butter, melted
  • ¼ cup fresh garlic, minced
  • ½ cup parmesan, grated
  • 1 tablespoon fresh rosemary, finely chopped
  • ⅓ teaspoon Kosher salt, plus more for the tops of potatoes I use Diamond Kosher
  • ¼ teaspoon Freshly ground black pepper, plus more for the tops of potatoes
  • 1 teaspoon melted butter, to brush the tops of potatoes just before roasting.

Instructions

  • Preheat oven to 425°F.
  • Add melted butter, garlic, parmesan, and rosemary to a bowl and stir to combine.
  • Pour garlic parmesan mixture into a baking dish then add potatoes, skin-side up.
  • Brush the tops of potatoes with 1 teaspoon of butter, and season to tatte with kosher salt and black pepper.
  • Roast for 40-45 minutes or until bottoms are crispy. Enjoy immediately.
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Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Gruyère and Parmesan Potato Stacks

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Gruyere and parmesan potato stacks are thinly sliced potatoes, seasoned, stacked, and roasted to crispy perfection with freshly grated caramelized cheese. Serve these cheesy potato stacks as a savory side or appetizer during the holidays, special gatherings, or on any weeknight.

For more cheesy side dish recipes, try my Potatoes au Gratin Gruyere and this Mozzarella Sticks recipe.

close up view of gruyere and parmesan potato stacks on a rack

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Just when you thought you’d experienced everything potatoes have to offer, along comes the TikTok famous stacked potatoes! Stacked potatoes have a melt-in-your-mouth quality. Each bite is packed with a cheesy, garlicky flavor. They have a buttery, soft center that makes them taste like bite-sized versions of Potatoes au Gratin Gruyere with crisp golden brown edges.

Why This Recipe Works

  • Versatile – Stacked potatoes are sophisticated enough to serve at a dinner party but simple enough to make on a casual weeknight.
  • Ultimate Comfort Food – Get ready to indulge because cheese and carbs are a match made in gluttonous heaven.
  • A New Way to Enjoy Potatoes – This is a fun way to experiment in the kitchen.
close up view of cheesy potato stacks on a rack

What is a Potato Stack?

Potato stacks are roasted, thinly sliced potatoes stacked vertically in a muffin pan. They can be roasted until crispy throughout or crispy on the outside and tender and flavorful on the inside.

Tools You’ll Need

Ingredients You Will Need for Potato Stacks

This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.

  • Yukon gold potatoes – Slice them 1/16 inches thick with a mandoline. They’re also starchy so when baked, the middle gets super creamy. If you need a substitute, russet potatoes will work too.
  • Heavy cream – A thicker cream works best between the thin layers of potatoes.
  • Fresh thyme – Finely chop and combine with the other seasonings for a fragrant, herby quality.
  • Fresh garlic – I can’t imagine baking potatoes without using garlic. Be sure to mince it.
  • Seasoning – I keep it simple with kosher salt (Diamond Crystal brand) and freshly cracked black pepper.
  • Salted butter – Melted.
  • Cheese – I use freshly grated parmesan and gruyere for a cheesy combination that’s nutty, salty, and super luxe.
  • Crème fraîche – This is an optional garnish.
mandoline cut potatoes

How To Make Shirred Eggs

Stacked potatoes are layers upon layers of buttery, salty, savory flavor that you’ll want to devour fresh out of the oven. Let’s get into the how-to:

Prepare Ingredients

Combine parmesan and gruyere in a bowl, mix to combine, reserve ¾ cup in a separate bowl, then set aside.

Add sliced potatoes to a mixing bowl and add 2½ teaspoons kosher salt, 1 teaspoon black pepper, fresh thyme, and garlic. Mix well. These potatoes tend to stick together, so be sure to separate them to ensure evenly seasoned potatoes.

bowl of potatoes with seasoning
bowl of seasoned potatoes

Combine cream, ¼ teaspoon kosher salt, and melted butter in a small bowl. Whisk until well combined. Set aside.

Stack Potatoes

Spray a muffin tin with cooking spray. Then add potatoes about ⅓ of the way and top with a little cheese mixture (refer to 1¼ cup amount of cheese). Repeat to the second ⅔ of the muffin tin, top with cheese, then finish with the last ⅓ of the muffin tin. Evenly distribute the cream mixture among the 12 stacks.

Bake

Bake in the oven, uncovered, for 35-40 minutes, or until potatoes are tender when piercing with a fork. Then carefully evenly spread remaining 1 cup of cheese among the 12 stacks. Bake for another 8-10 minutes or until cheese is fully melted and begins to lightly brown.

thin sliced potato stacks process before
thin sliced potato stacks process after

Cool and Serve

Remove from the oven and garnish with a whisper of freshly cracked black pepper. Leave to cool for 3 minutes. You can move on to the last step or serve immediately with crème fraîche.

Optional: Carefully transfer the potatoes to a wire rack lined with a baking sheet. Allow stacks to drain for 1 minute, then serve warm.

potato cheese stacks on a rack

Watch How to Make It

Tips and Tricks

  • Cut the potatoes as evenly as possible. Doing so will ensure that the potato stacks cook evenly.
  • Do not peel off the skin of the potatoes. As it roasts, the potato skin becomes crispy.
  • Be careful when handling a mandoline. Always use a safety guard and pay close attention to your fingers.
  • Don’t stack them too high in the muffin tins. Otherwise, they’ll fall apart.

Variations

  • Try Different Cheeses. Any cheese that melts well will work in this stacked potatoes recipe. Instead of gruyere and parmesan, try any of the following: swiss, asiago, cheddar, colby, or mozzarella.
  • Sweet Potato Stacks. For a more nutritious dish, follow this recipe with sweet potatoes instead of regular potatoes.
  • Air Fried Potato Stacks. If you’re making a small batch of potato stacks, try the air fryer. Just stack them in small ramekins or wrap them in foil.
muffin tin potato stack

Frequently Asked Questions

Do I need a mandolin slicer to make stacked potatoes?

No. You can slice the potatoes with a regular knife. This tool is just a quicker, easier method and guarantees consistent thickness.

Can these be made ahead?

Yes. After cooking, allow the stacked potatoes to cool completely. Then store them in an airtight container in the refrigerator for up to 3 days. When you want to reheat them, place them in the oven at 350° F on a baking sheet for about 10 minutes.

What else can I top potato stacks with?

Top potato stacks with a sprinkle of fresh herbs (think thyme or chives!), crumbled bacon, or even juicy, tender bites of steak.

plated cheesy potato stacks

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Loving this Recipe?

There’s a reason this Gruyere and Parmesan Potato Stacks recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

gruyere-and-parmesan-potato-stacks

Gruyère and Parmesan Potato Stacks

5 from 1 vote
Gruyere and Parmesan Potato Stacks are thinly sliced potatoes, seasoned, stacked, and roasted to crispy perfection then topped with freshly grated caramelized cheese. Serve them as a savory side or appetizer during the holidays, special gatherings, or on any weeknight.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 potato stacks
Author Jeri Mobley-Arias
Course Appetizer, Side Dish

Equipment

  • Mandoline
  • 12 – count muffin pan
  • Wire Rack
  • Baking Sheet

Ingredients

  • 2½ pounds yukon gold potatoes, sliced 1/16 inches thick with a mandoline
  • ⅔ cup heavy cream
  • 1 tablespoon fresh thyme, finely chopped
  • ¼ cup fresh garlic, minced
  • 2¾ teaspoons Kosher salt, divided I use Diamond Crystal
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons salted butter, melted
  • 2 cups gruyere, freshly grated
  • ¼ cup parmesan, freshly grated

Garnish (optional)

  • Crème fraîche, for topping

Instructions

  • Preheated oven to 350°F.
  • Combine parmesan and gruyere in a bowl, mix to combine, reserve 1 cup in a separate bowl, then set aside.
  • Add sliced potatoes to a mixing bowl and add 2½ teaspoons kosher salt, 1 teaspoon black pepper, fresh thyme, garlic. Mix well. These potatoes tend to stick together, so be sure to separate to ensure evenly seasoned potatoes.
  • Combine cream, ¼ teaspoon kosher salt, and melted butter in a small bowl. Whisk until well combined. Set aside.
  • Spray a muffin tin with cooking spray. Add potatoes about ⅓ of the way and top with a little cheese mixture (refer to 1¼ cup amount of cheese). Repeat to the second ⅔ of the muffin tin, top with cheese, then finish filling the last ⅓ of the muffin tin. Evenly distribute the cream mixture among the 12 stacks.
  • Bake in the oven, uncovered, for 35-40 minutes, or until potatoes are tender when piercing with a fork. Carefully evenly spread remaining 1 cup of cheese among the 12 stacks. Bake for another 8-10 minutes or until cheese is fully melted and begins to lightly brown.
  • Remove from the oven and garnish with a whisper of freshly cracked black pepper. Leave to cool for 3 minutes. You can move on to the last step or serve immediately with crème fraîche.
  • Optional: Carefully transfer to a wire rack with lined with a baking sheet. Allow stacks to drain for 1 minute, then serve warm.

NOTES

If not using Diamond Crystal kosher salt, adjust seasoning to taste.
Keywords cheesy potato stacks, crispy potato stacks, potato parmesan stacks, potato stacks, potato stacks muffin tin, potato stacks parmesan, potato stacks recipe, potato stacks tiktok, potato stacks with cream, potato stacks with thyme, potatoes stacks in muffin tray
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Smoked Gouda Dip

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This cold smoked gouda dip is a household favorite. If you are looking for an easy game day appetizer, movie night snack, or if you are a cheese lover like me, then this gouda spread recipe is for you.

Loving this easy cheese dip recipe? Check out my Pimento Cheese, Easy Rotel Dip recipe, next!

smoked-gouda-dip

If there’s one thing I love, it’s a solid dip and this smoked gouda dip does not disappoint. This is a copycat version to Spicy Mo’s Gouda Dip; I tried it for the first time after a shopping trip to Whole Foods and could not get enough of it.

I decided to make my own version and it’s one of my go-to game day dips. Whenever I make it, my husband, David, goes in scoop after scoop.

Why This Recipe Works

  • Easy to make. Who doesn’t love an easy recipe and with one that only takes 15 minutes to make, it’s one you cannot pass up.
  • Can be made ahead of time. Hosting a crowd? This gouda cheese dip can be made days ahead, making planning and prep a lot easier.
  • Versatile. Serve this cheese dip with crudité, crackers, on a sandwich, or top with bacon just before serving.

Tools You’ll Need

  • Hand mixer
  • Spatula
  • Mixing bowl
cold-smoked-gouda-dip

Ingredients You’ll Need to Make Smoked Gouda Dip

This easy cold party dip might be your new favorite! Let’s get into what you will need:

  • Cream cheese – Use full-fat for optimal flavor.
  • Smoked gouda cheese – Purchase the block and shred.
  • Mayonnaise – Use quality mayo, I opt for Best Foods.
  • Scallions – For a little oniony flavor.
  • Jalapeño – For a little kick. Remove seeds and veins for less spicy.
  • Cilantro – for a hint of peppery flavor.
  • Garlic powder – For a hint of garlic flavor.
  • Lemon juice – To balance the saltiness.
smoked-gouda-dip-ingredients

How to Make Smoked Gouda Dip

The best part about this smoked gouda dip is how quickly it all comes together. Be sure to use room-temperature cream cheese or cold cream cheese will result in a lumpy dip.

  1. Add room-temperature cream cheese and mayo to a bowl and beat on high with a hand mixer until whipped and well incorporated.
  2. Add shredded smoked gouda, garlic powder, scallions, cilantro, jalapeño, and lemon juice to the cream cheese mixture and fold until ingredients are mixed. Refrigerate for 2 hours before serving to allow flavors to marry.
  3. Enjoy with crudité, potato chips, and crackers. Store leftovers in a refrigerator-safe container for up to 5 days.
smoked-cheese-dip-with-cream-cheese

Tips and Tricks

  • Use room-temperature cream cheese. Cold cream cheese will result in a lumpy dip.
  • Don’t use pre-shredded cheese. Go for the block of gouda cheese and shred it yourself.
  • Make ahead. Smoked gouda dip tastes best if you give it about two hours for the flavors to marry. Even better if you make it the night before!
  • Do you like it spicy? Swap jalapeños for serrano peppers instead.
spicy-smoked-gouda-dip

Frequently Asked Questions

How to soften cream cheese faster?

Forgot to leave the cream cheese out before starting the recipe? (Happens to me, too) Place cream cheese block (still wrapped) in warm water for 5 minutes, check, then again for 2 minute intervals, just until soft.

How long does cheese dip last in the fridge?

When stored properly, spicy smoked gouda dip will last for 5 days.

What to do with leftover cheese dip?

Turn leftovers into a gouda spread; perfect on sandwiches, with chicken wings, and sausage dogs

Looking for More Appetizer Recipes

Loving this Recipe?

There’s a reason this spicy smoked gouda dip is one of our favorites! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

smoked-gouda-dip

Smoked Gouda Dip

This cold smoked gouda dip is a household favorite. If you are looking for an easy game day appetizer, movie night snack, or if you are a cheese lover like me, then this gouda spread recipe is for you.
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 people
Author Jeri Mobley-Arias
Course Appetizer
Cuisine American

Equipment

Ingredients

  • 8 ounces cream cheese, full-fat, softened
  • ⅓ cup quality mayonnaise, I use Best Foods mayo
  • 2¼ cups smoked gouda cheese, shredded, do not use pre-shredded
  • ⅓ cup scallions, chopped, green parts only, plus more for garnish
  • 2 tablespoons jalapeño, finely chopped
  • 1½ tablespoons cilantro, finely chopped
  • ¼ teaspoon garlic powder
  • ½ teaspoon lemon juice

Instructions

  • Add room-temperature cream cheese and mayo to a bowl and beat on high with a hand mixer until whipped and well incorporated.
  • Add shredded smoked gouda, garlic powder, scallions, cilantro, jalapeño, and lemon juice to the cream cheese mixture and fold until ingredients are mixed. Refrigerate for 2 hours before serving (best if overnight) to allow flavors to marry.
  • Enjoy with crudité, potato chips, or crackers. Store leftovers in a refrigerator-safe container for up to 5 days.

NOTES

The flavor of this gouda dip gets better over time. If time permits, make it the night before and remove from the refrigerator 30 minutes before serving. 
Keywords cold smoked gouda dip, gouda spread recipe, how to make smoked gouda dip, smoked cheese dip recipe, smoked gouda cheese dip recipe, smoked gouda dip, smoked gouda dip recipe, spicy smoked gouda dip, whole foods smoked gouda dip recipe
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Shirred Eggs with Chili Oil

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Shirred eggs with chili oil are a rich, cheesy, spicy upgrade to traditional baked eggs and cream. Dip toasted bread into this gloriously creamy dish with a custardy yolk, topped with freshly grated parmesan cheese. Treat yourself to this easy yet decadent meal anytime; whether it’s breakfast, brunch, lunch, or dinner.

You’re craving eggs so try more egg recipes like these Dilly Deviled Eggs, TikTok Egg Boil, Hard Boiled Eggs in the Air Fryer, Kale and Mushroom Egg Bites, and the savory Jammy Egg and Za’atar Toast.

plated shirred eggs with chili oil

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Shirred eggs are elegant comfort food. This instant egg upgrade has a beautiful presentation but the taste is out of this world! It gets better and better with each drool-worthy scoop.

Weekend mornings usually start with baked eggs drenched in this spicy and flavor-forward chili oil.

Why This Recipe Works

  • Easy to Prepare – Crack a couple of eggs in an oven-safe dish, top with cream and parmesan then bake, and you’ve got a deliciously satisfying protein-rich meal.
  • Customizable – Bored with eggs for breakfast? Not anymore! Whether you want to switch up the seasoning or add protein, or vegetables, you can make shirred eggs your way.
  • Sophisticated – Hosting a brunch? Wow your guests with this impressive dish made with common, inexpensive ingredients.
  • Choose your yolk setting. While I like my eggs over hard, David leans more on the over easy side. Both work perfectly for this dish as you can bake until desired yolk setting is reached.

What are shirred eggs?

Shirred eggs–also known as baked eggs–are freshly cracked eggs baked with cream and cheese in a flat-bottomed dish. The cream thickens the egg, which results in a custard-like consistency. This process is a French culinary technique and absurdly delicious.

Tools You’ll Need

Ingredients You Will Need for Shirred Eggs

Although customizable, traditionally, shirred eggs are made with cream, cheese, and an herb of choice (think chives!). This iteration involves making a delicious Shallot Ginger Chili Oil that pairs beautifully with just about anything. If you prefer a chili oil with more texture, then this Spicy Chili Crisp recipe is for you!

Shallot Ginger Chili Oil

  • Aromatics – Finely minced shallot, garlic, and ginger.
  • Red Chili Flakes – Adjust the measure if you want it less spicy.
  • Gochugaru – A Korean chili powder, which can be found at H-Mart grocery or Asian markets.
  • Five-spice powder – This dynamic Asian spice blend is sweet, pungent, and a beautiful blend of spices.
  • Kosher salt – I use Diamond Crystal.
  • Star anise – Licorice-like flavor adds depth to the chili oil.
  • Bay leaf – Also adds a little depth.
  • Avocado oil – A neutral oil used to bathe the spices.
freshly cracked eggs in ramekins on a baking sheet

Shirred Eggs

  • Eggs – If you prefer your eggs on the runny side with set egg whites, use cold eggs because they take longer to cook. If you use room-temperature eggs, the eggs will cook faster.
  • Heavy cream – This adds creaminess to the dish but also prevents the egg from drying out. It forms a thin, yummy crust when baked.
  • Parmigiano Reggiano – Grate the cheese yourself instead of buying pre-shredded. It will melt easier, giving you the cheesy, gooey results you desire.
  • Kosher Salt – Add to taste.
  • Butter – Softened and used to thinly line the ramekin to prevent eggs from sticking to the dish.

Bread

How To Make Shirred Eggs

Shirred eggs are so incredibly easy to prepare, you’ll wonder why you didn’t try them sooner.

Shallot Ginger Chili Oil

Chili oil is a staple in out home. I always have a jar in the fridge and ready to top over my rice bowls. This recipe will yield extra. See recipe card for how to care for leftovers.

  1. Add all ingredients (except avocado oil) to a heat-proof bowl.
  2. Then heat the oil in a saucepan on medium-high heat for 3-5 minutes. If you have a kitchen thermometer handy, you want the temperature of the oil to reach 350ºF. If you don’t have a thermometer, you’ll want to achieve a noticeably thin, shimmery oil.
  3. Carefully pour the oil into the bowl containing the ingredients. You’ll notice a good amount of sizzling as the oil comes into contact with the spices–that’s expected.
  4. Once the sizzling stops, carefully stir the mixture. Leave the oil to cool while you prepare the eggs.
shallot ginger chili oil

Shirred Eggs

  1. Preheat oven to 375°F and place an oven rack on the middle setting.
  2. Butter the four ramekins using 1½ teaspoons of butter.
  3. Crack two eggs into each ramekin. Then gently nudge the yolks toward the center of the ramekin. Pour 1 tablespoon of heavy cream into each ramekin. Season with kosher salt, then top each with 2 teaspoons of freshly grated parmesan.
  4. Place the ramekins on a baking sheet. Bake for 12-15 minutes or until the desired doneness is reached, checking at the 11-minute mark.
  5. Remove from the oven and leave to cool and settle for 3 minutes. Finally, top with the desired amount of chili oil and serve with toasted, crusty bread. Enjoy!
how to make shirred eggs process
shirred eggs in ramekins

Tips and Tricks

  • Place the ramekins on one baking sheet for easy handling.
  • Use cold eggs. As room temperature eggs will cook faster than the 12-15 minutes range.
  • Don’t bake the eggs past the temperature of 375°F. Baking eggs at a high temperature causes them to cook faster and increases the possibility of overcooking.
  • Keep an eye on the oven. Cooking times may vary based on your oven so if this is your first time making shirred eggs, pay attention. After the first time, they’ll always be cooked to perfection!
  • Don’t have ramekins? Use a muffin tin instead and fill each space with one egg. This will also reduce the cooking time by about three minutes.

overhead view of shirred eggs

Shirred Eggs Variations

  • Protein. To make this an even more satisfying meal, add diced ham, bacon bits, smoked salmon, or crumbled sausage.
  • Cheese. Instead of parmesan, you can add gruyere or swiss.
  • Veggies. Balance this meal a bit more by adding spinach, tomatoes, asparagus, artichoke, or mushrooms.
  • Herbs. For a fresh pop of flavor, add chives or tarragon.

Frequently Asked Questions

Why is it called shirred eggs?

The traditional dish used to prepare these eggs are called a shirrer, hence the name.

What is the difference between shirred eggs and scrambled eggs?

Shirred eggs are cracked into a small oven-safe dish with milk and cheese and then baked. Whereas scrambled eggs are stirred and cooked in a hot skillet on the stove. Scrambled eggs may or may not contain milk.

What can I serve with shirred eggs?

Toasted bread is my vessel of choice or serve shirred eggs with a side of fruit, salad, or potatoes.

How can I store leftovers?

Shirred eggs are best eaten immediately but if you have leftovers, store them in the fridge for up to 24 hours. Then reheat it in 30-second intervals in the microwave or enjoy it cold.

plated shirred eggs and bread

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There’s a reason this Shirred Eggs with Chili Oil recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

shirred-eggs-with-chili-oil

Shirred Eggs with Chili Oil

Shirred eggs with chili oil are a rich, cheesy, spicy upgrade to traditional baked eggs and cream. Dip toasted bread into this gloriously creamy dish with a custardy yolk, topped with freshly grated parmesan cheese. Treat yourself to this easy yet decadent meal anytime; whether it's breakfast, brunch, lunch, or dinner.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Breakfast
Cuisine Asian, French

Ingredients

Shallot Ginger Chili Oil

  • 1 tablespoon shallot, finely minced
  • 1 tablespoon garlic, finely minced
  • 1 tablespoon ginger, finely minced
  • 1 teaspoon red chili flakes, use ½ teaspoon if you want it less spicy
  • 2 tablespoons gochugaru
  • ¾ teaspoon five-spice powder
  • ¾ teaspoon kosher salt, Diamond Crystal
  • 1 whole star anise
  • 1 bay leaf
  • ½ cup plus 2 tablespoons avocado oil

Shirred Eggs

  • 8 large eggs, cold
  • 4 tablespoons heavy cream
  • 8 teaspoons parmigiano reggiano, freshly grated
  • kosher salt, to toaste, Diamond Crystal
  • 1½ teaspoons butter, softened

Bread

  • crusty bread, toasted

Instructions

Shallot Ginger Chili Oil

  • Add all ingredients (except avocado oil) to a heat-proof bowl.
  • Heat the oil in a saucepan on medium-high heat for 3-5 minutes. If you have a kitchen thermometer handy, you want the temperature of the oil to reach 350ºF. If you don't have a thermometer, you'll want to achieve a noticeably thin, shimmery oil.
  • Carefully pour the oil into the bowl containing the ingredients. You’ll notice a good amount of sizzling as the oil comes into contact with the spices–that’s expected.
  • Once the sizzling stops, carefully stir the mixture. Leave the oil to cool while you prepare the eggs.

Shirred Eggs

  • Preheat oven to 375°F and place an oven rack on the middle setting.
  • Butter the four ramekins using 1½ teaspoons of butter.
  • Crack two eggs into each ramekin. Gently nudge the yolks towards the center of the ramekin. Pour 1 tablespoon of heavy cream into each ramekin. Season with kosher salt, then top each with 2 teaspoons of freshly grated parmesan.
  • Place the ramekins on a baking sheet. Bake for 12-15 minutes or until desired doneness is reached, checking at the 11-minute mark.
  • Remove from the oven and leave to cool and settle for 3 minutes. Top with desired amount of chili oil and serve with toasted, crusty bread. Enjoy!

NOTES

Leftover Chili Oil – Store leftover chili oil in a sterilized jar in the refrigerator for up to 3 weeks.
Keywords best shirred eggs, how to make shirred eggs, shirred eggs, shirred eggs definition, shirred eggs recipe, shirred eggs variations, what is the cooking method in making shirred eggs
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Lemon Orzo with Whipped Ricotta

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Creamy lemon orzo with whipped ricotta is a fantastic and easy to make meal. This bright and vibrant dish is fabulous for a weeknight dinner and also perfect for a date night in.

If you are looking for another creamy lemon pasta recipe, then check out my Pasta al Limone, and if you are in the mood for more orzo recipes, try my Lemon Chicken Orzo Soup!

lemon-orzo-with-whipped-ricotta

Lemon Orzo with Whipped Ricotta is one of my favorite pasta dishes and an excuse to put citrus to good use. When citrus season hits, I keep this dish on heavy rotation.

Why This Recipe Works

  • Easy to make. Lemon orzo is simple and straightforward recipes are my favorite and this one of them.
  • 30 minute meal. Before you start ordering takeout, read through this lemony orzo pasta recipe and you are just 30 minutes away from a delicious meal.
  • Highly flavorful. Lemon parmesan orzo makes for the best combo of flavors, paired with a lemon whipped ricotta and you have yourself a knockout meal.
lemon-orzo recipe

Ingredients to Make Lemon Orzo with Whipped Ricotta

This warm orzo recipe has a short list of ingredients and promises BIG on flavor. Here’s what you’ll need:

Lemon Orzo Pasta:

  • Fats – I use olive oil and salted butter.
  • Aromatics – Shallot and garlic are the perfect duo.
  • Pasta – ½ cup of orzo, perfect for serving two.
  • Lemon – Juice and zest are used to make this bright and vibrant dish.
  • Seasonings – Kosher salt and black pepper, seasoned to taste.
  • Cheese – Parmigiano reggiano, and a little pecorino romano. Be sure to only use freshly grated cheese.

Whipped Ricotta

  • Ricotta – Use whole milk ricotta that is very cold and drained of excess liquid.
  • Olive oil – Added for a little richness.
  • Garlic – Brings the flavors full-circle.
  • Lemon zest – For a hint of zing.
  • Kosher salt – To bring out the subtle, light flavor of the ricotta.

How to Make Whipped Ricotta

cooked-lemon-orzo

Lemon orzo holds its own, but the savory whipped ricotta really drives the dish home. The best part is that it is so easy to make! Be sure to make it just before starting on the lemon orzo.

Keep in mind that you will have leftover whipped ricotta. Simply double the recipe to use up all of the whipped ricotta or store in a refrigerator-safe container for up to 4 days. Whipped ricotta also serves as a great dip!

  1. Add all ingredients for whipped ricotta to a food processor and blend on “high” until fluffy. Set aside.

How to Make Lemon Orzo

Whipping up this creamy lemon orzo happens in a flash, so be sure to have all of your ingredients ready.

Step 1: Add olive oil and butter to a medium pan over medium-high heat. Once butter melts, add shallot and garlic. Sweat the mixture for 5 minutes, careful to not let the mixture brown and lower the heat, if needed.

shallot-garlic-sauté

Step 2: Add orzo and toast for 2 minutes.

orzo-toasting-in-pan

Step 3: Add water then bring to a boil. Keep a consistent stir so as to encourage the release of starches and to keep orzo from sticking to the bottom of the pan. After about 5 minutes, or when orzo is very al dente, add grated parmesan, pecorino, lemon zest, and season to taste with salt and pepper. Stir and cook for 1 minute.

Add butter and stir in lemon juice. Adjust seasoning with salt, if needed.

lemon-orzo-process

Step 4: Place desired amount of whipped ricotta in a shallow bowl, with the outer edges thicker with ricotta than the middle. Ladle creamy orzo into the center, then top with black pepper, parmesan and olive oil. Enjoy immediately.

whipped-ricotta

Tips and Tricks

  • Keep a consistent stir of the orzo. This not only helps release the starch from the pasta but also keeps it from sticking to the bottom of the pan.
  • Make sure ricotta is cold before whipping. Similar to when making whipped cream, the ricotta must be very cold just before whipping as this helps to incorporate air into it.
  • Remove as much moisture from ricotta for best results. This will give you fluffy whipped ricotta that feels as light as a cloud.
  • Do not use pre-shredded cheese. By parmesan and pecorino by the block and grated it just before adding it to the pasta.
  • Use whole milk ricotta. Not only will it taste better but it will also whip up fluffier.
  • Use a hand mixer or food processor. To get that perfectly whipped goodness. If using a hand-mixer, use the whisk attachment.
creamy-lemon-orzo-whipped-ricotta-recipe

Frequently Asked Questions

Can you make orzo ahead of time?

It’s best to make lemon orzo when you are ready to eat it. I do not recommend making it ahead of time.

How long does it take to make orzo?

Cooking orzo should take about 6-8 minutes. The end result should be al dente.

How long does whipped ricotta last?

Place leftover whipped ricotta in an air sealed container for up to four days.

Looking for More Pasta Recipes?

Loving this Recipe?

There’s a reason this lemon orzo is one of my favorites! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

lemon-orzo-with-whipped-ricotta

Lemon Orzo with Whipped Ricotta

Creamy lemon orzo with whipped ricotta is a fantastic and easy to make meal. This bright and vibrant dish is fabulous for a weeknight dinner and also perfect for a date night in.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Dinner
Cuisine American, Italian

Ingredients

  • 1 tablespoon olive oil, plus more for topping
  • 2 tablespoons salted butter
  • ½ cup shallots, diced
  • 2 tablespoons garlic, finely minced
  • ½ cup orzo pasta
  • 1½ cups water
  • 1 lemon zested
  • ½ lemon juiced
  • Freshly cracked black pepper, to taste
  • Kosher salt, to taste
  • ½ cup parmigiano reggiano, freshly grated, plus more for topping
  • 2 tablespoons pecorino romano, freshly grated
  • 1½ tablespoons salted butter

Whipped Ricotta

  • 12 ounces whole milk ricotta, very cold, excess liquid drained
  • 1 tablespoon olive oil
  • 1 clove garlic, grated
  • ½ teaspoon lemon zest
  • ½ teaspoon kosher salt, Diamond Crystal

Instructions

Whipped Ricotta

  • Add all ingredients for whipped ricotta to a food processor and blend on "high" until fluffy. Set aside.

Lemon Orzo

  • Add olive oil and butter to a medium pan over medium-high heat. Once butter melts, add shallot and garlic. Sweat the mixture for 5 minutes, careful to not let the mixture brown and lower the heat, if needed.
  • Add orzo and toast for 2 minutes.
  • Add water then bring to a boil. Keep a consistent stir so as to encourage the release of starches and to keep orzo from sticking to the bottom of the pan. After about 5 minutes, or when orzo is very al dente, add grated parmesan, pecorino, lemon zest, and season to taste with salt and pepper. Stir and cook for 1 minute.
  • Add butter and stir in lemon juice. Adjust seasoning with salt, if needed.
  • Place desired amount of whipped ricotta in a shallow bowl, with the outer edges thicker with ricotta than the middle. Ladle creamy orzo into the center, then top with black pepper, parmesan and olive oil. Enjoy immediately. Store leftover whipped ricotta for up to 4 days.
Keywords best lemon orzo recipe, creamy lemon orzo, lemon orzo, lemon parmesan orzo, lemon whipped ricotta, lemony orzo pasta, orzo recipes, whippped lemon ricotta
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Radicchio Salad with Miso Maple Dressing

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Radicchio Salad with Miso Maple Dressing is a mouthwatering combination of vibrant vegetables, sweet persimmon, and roasted nuts tossed with a sweet and salty homemade vinaigrette. This fresh salad gets more satisfying with each crunchy forkful.

If you love the radicchio and persimmon flavor combination, you have to try my Persimmon Salad next.

bowl of radicchio salad with miso maple dressing

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Radicchio salad is a beautiful balance of flavor and texture with sweet, (slightly) bitter, crunchy, and crispy qualities. The distinct taste of the radicchio is balanced by the warm, sweet, salty notes of the other ingredients.

It makes for a delicious contrast! And the presentation is stunning; this pink leafy vegetable is topped with fruit, nuts, and a tasty miso maple dressing made from scratch.

The inspiration of this dish comes from Crudo e Nudo. David and I went for lunch on New Year’s Day and had a similar salad and could not stop thinking about it. I made this version so you can have a bit of this goodness in the comfort of your home.

Why This Recipe Works

  • Quick & Easy – This low-effort vegetarian meal comes together in just minutes.
  • Unique – Step away from your typical green salad. Radicchio salad is bright, and flavorful with a delightful crunchy texture.
  • Perfect Winter Salad – Salads aren’t just for the summertime! Beat the winter blues with this colorful salad full of in-season fruits and veggies. Two of the main ingredients (persimmons and pink radicchio) are in season during the fall and winter.
radicchio salad recipe

What is Radicchio?

Radicchio is an heirloom vegetable from Italy. The most common variety the chioggia, which has a reddish-purple color with a spicy, bitter quality. Although it is often mistaken for a type of cabbage or lettuce, radicchio is actually a type of chicory.

Chicory is an herbaceous plant in the dandelion family. Each type of chicory has a different flavor profile, texture, and color. This recipe uses pink radicchio, which is one of the least bitter radicchios.

pink-radicchio-recipe

What is Miso?

Miso is a Japanese fermented paste made of soybeans and koji (mold that’s also used to make sake and soy sauce), that work together to break down the structure of the beans and ferment over the course of weeks or years.

Although many associate miso with miso soup, its use far surpasses that of warm, slurpin’ goodness. Miso paste serves as a great marinade, a great addition to dressings, cookie dough, sauces, soups, and umami accompaniment to vegetables, seafood and meats, and personally, one of my most favored secret weapons in my pantry.

What Type of Miso Should You Use for this Recipe?

There are many types of miso, from light to dark in color, red, yellow, and white; the depth of color lending to its unique flavor. The flavor profile also varies; salty, sweet, earthy, pungent, and bold–each having a unique flavor and use in foods.

For this recipe, I used white miso as it’s great for using in light sauces, dressings, marinades, and especially great for making miso butter. The flavor profile of white miso is slightly sweet and nutty, which is ideal for this radicchio salad recipe. See here for the miso I used for this recipe, which can be found at most Japanese or Asian markets.

fuyu-persimmon

Tools You’ll Need

  • Mortar and pestle
  • Tongs

Ingredients You Will Need for Radicchio Salad

Maple Miso Dressing

  • White miso paste – One of my favorite ingredients. This adds an umami flavor.
  • Garlic cloves – Finely grated.
  • Pure maple syrup – The sweetness balances the slight bitterness of the radicchio.
  • Avocado oil – my preference of oil due to it’s nutritional properties but also because it’s a neutral oil, perfect for dressings and vinaigrettes.
  • Rice vinegar – Added for acidity.
  • Sesame oil – This adds a nutty, toasted quality to the salad dressing.
  • Soy sauce – For a savory taste.
  • Water – To slightly thin the dressing.

Radicchio Salad

  • Pink radicchio – I used the rosa del veneto variety, roughly chopped
  • Fuyu persimmon – This uniquely sweet fruit peaks between October and February. It is similar to apples in texture and taste and shaped like an apple. Dice it up into bite-sized chunks.
  • Hazelnuts – Roasted, skins removed and lightly chopped.
  • Toasted sesame seeds – Added for texture and lends this salad a unique flavor. Lightly ground.
  • Dates – Chopped and used to balance the flavor of the radicchio.
diced-fuyu-persimmon

How To Make Radicchio Salad

Bring these simple ingredients together in order to create an unforgettable meal.

  1. Add all dressing ingredients to a bowl and whisk to combine. Then set aside.
  2. Add radicchio, persimmon, dates, ½ hazelnuts, and ½ ground toasted sesame seeds, to a mixing bowl. Add dressing to your liking (personally, a generous amount of dressing works well for this salad).
  3. Toss to combine using tongs then transfer to a salad bowl.
  4. Finally, top with remaining hazelnuts and sprinkle remaining ground sesame seeds. Enjoy immediately.

Tips and Tricks

  • Make the dressing ahead of time. This gives the flavors time to marry.
  • Toast hazelnuts in the oven for 8 minutes at 350°F then set aside to cool, then work on the dressing while you wait.
  • Make the dressing while the hazelnuts are roasting. Add all ingredients to a bowl and mix well. Set aside.
  • Remove hazelnut skin by placing on a kitchen towel, fold it over the top and gently move your hand in a circular motion. This will loosen skin from the hazelnuts.

Variations

  • Can’t source pink radicchio? Use the castelfranco variety instead. It’s another mild-flavored radicchio.
  • Want to add cheese to your radicchio salad? Goat cheese or feta would be tasty additions.
  • Add a pop of green. A milder leafy green would complement radicchio. Toss in some spinach!
radicchio-salad

Frequently Asked Questions

Is fuyu persimmon skin edible?

Fuyu persimmon skin is edible. Skip the peeling step and simply dice and add to the salad.

When is a persimmon ripe?

Fuyu persimmons are great to eat when they are still firm, similar to an apple.

Can you eat raw radicchio?

Yes. This radicchio salad contains raw radicchio and is the preferred way to consume it for this recipe. You can grill or sauté other–more bitter–varieties of radicchio (think chioggia, treviso, and verona), which does mellow the flavor.

What are some ways to eat radicchio?

Radicchio is used in salads or cooked and added to everything from pasta dishes to stews.

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Loving this Recipe?

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radicchio-salad-with-miso-maple-dressing

Radicchio Salad with Miso Maple Dressing

Radicchio Salad with Miso Maple Dressing is a mouthwatering combination of peppery vegetables, sweet persimmon, and roasted nuts tossed with a sweet and salty homemade vinaigrette. This fresh salad gets more satisfying with each crunchy forkful.
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Salad
Cuisine American, Asian

Equipment

Ingredients

Maple Miso Dressing

  • 1 tablespoon plus ½ teaspoon white miso paste
  • 1 clove garlic, finely grated
  • 4 teaspoons pure maple syrup
  • ½ tablespoon avocado oil
  • 1½ tablespoons rice vinegar
  • 1½ tablespoons sesame oil
  • ½ teaspoon soy sauce
  • ½ teaspoon water

Radicchio Salad

  • 3 cups pink radicchio, chopped aka rosa del veneto variety
  • ½ cup fuyu persimmon, diced
  • ¼ cup hazelnuts, roasted lightly chopped
  • 2 tablespoons toasted sesame seeds lightly ground
  • 2 dates, diced

Instructions

  • Preheat oven to 350°F. Place hazelnuts on a prepared baking sheet and roast for 8 minutes or until lightly browned. Remove from the oven and allow to cool. When cool to touch place on a kitchen towel, cover, and gently roll your hand over the hazelnuts in a circular motion. This will remove the skin. Place hazelnuts in a bowl and set aside.
  • While hazelnuts are toasting, add all dressing ingredients to a bowl and whisk to combine. Set aside.
  • Add radicchio, persimmon, dates, ½ hazelnuts, and ½ ground toasted sesame seeds, to a mixing bowl. Add dressing to your liking (personally, a generous amount of dressing works well for this salad).
  • Toss to combine using tongs then transfer to a salad bowl.
  • Top with remaining hazelnuts and sprinkle remaining ground sesame seeds. Enjoy immediately.
Keywords radicchio lettuce, radicchio persimmon salad, radicchio recipes, radicchio salad, radicchio salad recipe, simple radicchio salad
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Grilled Corn with Miso Butter

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Grilled corn on the cob is a summer staple–lathering it with miso butter is a bonus. Get ready to make this easy and soon-to-be-favorite side that you can’t go without.

If you’re a fan of miso, then I suggest your try my Grilled Shrimp with Miso Butter and Smashed Cucumber Salad with Tahini-Miso Dressing recipes, next! If you are in the mood for more grilled corn recipes, check out Grilled Corn with Ginger-Scallion Butter, next!

Grilled corn with miso butter

Grilled Corn with Miso Butter

Right about now, all I want is ready-in-a zip eats, minimal prep, and something that ranks high on the flavor radar–and this grilled corn with miso butter fits the bill. Grilled Corn with Miso Butter is a easy-to-make umami-filled side dish that pairs superbly with grilled meats or vegetables.

What Makes this Grilled Corn with Miso Butter So Special?

  1. For starters, who doesn’t love grilled corn on the cob?
  2. Miso butter adds a delicate balance of buttery, umami flavor that I can’t get enough of.
  3. Grilled corn with miso butter pairs incredibly well with your grilled meats and vegetables

Tips on How to Pick an Ear of Corn

Here’s a few tips on how to pick sweet, beautifully tasting corn every time, without having to pull the husks bak to take a peek:

  1. Choose corn with _ bright green husks_ that are hugging the ear of corn.
  2. You know the little hairs that sprout out from the top? Those are referred to as tassels. Opt for tassels that are gold or light brown. Dry, mushy or black tassels as is an indication of old corn.
  3. Give it a good feel: Squeeze the corn and get a good feel for the kernels, making sure it is full throughout.

What is Miso?

Miso is a Japanese fermented paste made of soybeans and koji (mold that’s also used to make sake and soy sauce), that work together to break down the structure of the beans and ferment over the course of weeks or years.

Although many associate miso with miso soup, its use far surpasses that of warm, slurpin’ goodness. Miso paste serves as a great marinade, a great addition to dressings, cookie dough sauces, soups, and umami accompaniment to vegetables, seafood and meats, and personally, one of my most favored secret weapon in my pantry.

What Type of Miso Should You Use for This Recipe?

There are many types of miso, from light to dark in color, red, yellow, white; the depth of color lending to its unique flavor. Flavor profile also varies; salty, sweet, earthy, pungent, and bold–each having a unique flavor and use in foods.

For this recipe, I go for white miso as it’s great for using in light sauces, dressings, marinades, and especially great for making miso butter. The flavor profile of white miso is slightly sweet and nutty, which is ideal for this grilled corn recipe. See here for the miso I use to for this recipe, which can be found at most Japanese or Asian markets.

Tips for Making Grilled Corn with Miso Butter:

  1. Remove unsalted butter from the refrigerator 1½ hours before getting started. You want to make sure the butter is softened enough so that it’s easy to mix with miso.
  2. Go for the freshest corn. See above for tips on choosing a solid ear of corn, everytime.
  3. This recipe calls for unsalted butter due to the richness of the miso paste. Substituting with salted butter may result in overly salted miso butter, and no one wants that.

Special Equipment

Keeping this one easy for you, all you need is:

  • Outdoor grill or
  • Grill pan
  • Tongs
  • Basting brush

Looking for More Great Recipes?

Loving this Grilled Corn with Miso Butter?

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Grilled corn with miso butter

Grilled Corn with Miso Butter

Grilled corn on the cob is a summer staple–lathering it with miso butter is a bonus. Get ready to make this easy and soon-to-be-favorite side that you can’t go without.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Jeri Mobley-Arias
Course Appetizer, Side Dish
Cuisine Asian, Vegetarian

Ingredients

  • 4 ears or corn, husk removed
  • 2 tablespoons unsalted butter
  • 1 tablespoons white miso paste

Instructions

  • Preheat grill or grill pan over medium/high heat.
  • Add butter and miso paste to a small bowl and mix until both ingredients are well incorporated. Set aside.
  • Place corn on grill and cook until kernels begin to char, 4-5 minutes, then rotate. Continue cooking until all sides have char to desired preference.
  • Serve corn while hot and lather with miso butter.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Cold Soba Noodle Salad

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Cold soba noodle salad served with scallions, cucumber, salmon roe and a lush sesame-miso dressing makes for the perfect quick-and-easy meal. It’s full of flavor and refreshing!

If you’re in the mood for salad, then try my Smashed Cucumber Salad with Tahini-Miso Dressing, next!

Cold soba noodle salad.

Cold Soba Noodle Salad

Days when I feel like cranking on the stove for too long, I go for this cold soba noodle salad. This salad packs a lot of flavor and has a beautiful balance of textures. Perfect for lunch, al fresco dining and meals on-the-go.

What Makes this Cold Soba Noodle Salad Worth it?

  • For one, it’s refreshing. On warmer days, skip on a traditional green salad and go for something with varied texture and bright umami flavor.
  • It’s simple to make and comes together pretty quickly
  • Sesame-miso dressing–this alone, is enough reason to make it. It’s a great balance of creamy, bright, umami, and nutty.

Sesame-Miso Dressing–Flavorful and Functional

What’s great about this dressing is that it lightly clings to the soba, lending to a flavorful experience with each bite. The thick, umami-rich miso has a texture that acts as a magnet to the soba, entwining it with flavor.

What is Soba?

Soba is a Japanese noodle made of buckwheat flour, water and sometimes whole wheat flour. It has a rich chestnut color and is typically served on a bamboo tray chilled with a dipping sauce (zaru soba) or slurped along with hot soup.

Soba has a lovely chewy texture and when choosing one, buckwheat flour should be the first ingredient. Soba with higher buckwheat will be darker in brown color.

Level Up with Salmon Roe

Salmon roe is eggs of salmon. Added to this soba noodle salad adds depth of flavor, rounding this dish out. If you decide to opt out of using it, no biggie, the soba salad will still taste fantastic.

Tips and Tricks For Perfect Soba

Clumped soba is never fun, so here’s a few tips to ensure you get it right every time.

  1. Follow package directions for cooking time. Soba takes less time to cook than spaghetti noodles and different brands vary in time, so check early and often.
  2. Skip salting the water as the manufacturer may have already salted the noodles and the sesame-miso dressing is rich in flavor.
  3. Rinse noodles with cold water after draining to seize further cooking and remove excess starch that will cause clumping.

Cold Soba Noodle Salad Ingredients

Start by making the dressing, first. This will give time for the flavors to marry.

  • Ginger
  • Garlic
  • Sesame oil
  • White miso paste
  • Rice vinegar
  • Sesame seeds
  • Mirin
  • Sugar

After whipping up the dressing, prepare ingredients for the salad.

  • Soba noodles
  • Scallions
  • Persian cucumber
  • Roasted sesame seeds
  • Salmon roe
  • Shredded nori

In the Mood for Salad?

Soba Noodle Salad on Repeat

You, too? Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

cold-soba-noodle-salad

Cold Soba Noodle Salad

Cold soba noodle salad served with scallions, cucumber, salmon roe and a lush sesame-miso dressing makes for the perfect quick-and-easy meal. It’s full of flavor and refreshing!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Author Jeri Mobley-Arias
Course Salad
Cuisine Asian

Ingredients

Dressing

  • ½ teaspoon ginger, grated
  • 1 small clove of garlic, grated
  • 1 tablespoon sesame oil
  • 1 tablespoon white miso paste
  • ¾ tablespoon rice vinegar
  • 1 teaspoon sesame seeds
  • 1 tablespoon mirin
  • ¾ teaspoon sugar
  • 2 teaspoons water

Soba Noodle Salad

  • 6 ounces soba noodles
  • ¼ cup scallions, diagonally sliced
  • ¾ Persian cucumber, thinly sliced
  • 1 teaspoon roasted sesame seeds
  • ¼ cup salmon roe
  • Shredded nori

Instructions

Dressing

  • Add all dressing ingredients to a bowl and mix well. Set aside to allow flavors to marry.

Soba Noodle Salad

  • Prepare soba noodles according to package. When cooked, drain and rinse with cold water to seize cooking and remove surface starch.
  • Divide into two bowls and top with scallions, cucumber, salmon roe, roasted sesame seeds.
  • Pour dressing over and mix well.our dressing over and mix well.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Lemon Caper Roasted Cauliflower Steaks

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Lemon caper roasted cauliflower steaks are a perfect balance of tender and crispy, and add an extra layer of oomph to your eats.

Lemon Caper Roasted Cauliflower Steaks

I love this Lemon Caper Roasted Cauliflower Steaks recipe. It’s easy to make and goes well with roasted chicken, steak, grain and veggie bowls–the possibilities are endless!

What I most enjoy about this recipe is the lemon-caper sauce that’s slightly briny from the capers, with a balanced citrusy tang from lemon juice and lemon zest. To finish it off, the cauliflower is finished with freshly grated parmesan.

Lemon Caper Roasted Cauliflower Steaks

If you’ve yet to add cauliflower to your dinner rotation, I suggest you get on it! Cauliflower, is a versatile vegetable that’s part of the cruciferous vegetable family–think broccoli, bok choy, brussels sprouts, cabbage–and can be roasted, used in stir fry dishes, curries, soups, turned into rice, and even mashed.

Cauliflower is neutral in flavor and takes well to typical pantry spices like salt, pepper garlic, oregano, and especially delicious when seasoned with cumin, curry powder, or garam masala.

How to Cut cCauliflower into Steaks

  • Remove the green trimming and stem from the bottom;
  • Hold the cauliflower upright and slice directly through the middle;
  • Hold one of the halves and cut one steak–about 1-1½ inches;
  • With each steak, you’ll notice small florets fall off and that’s okay;
  • Save and add florets to a baking sheet later–they make for fantastic, super crunchy bits.

How to Roast Cauliflower Steaks

  • Preheat oven to 450°F. Spray both sides of cauliflower steak with avocado oil;
  • Season with salt, pepper, and garlic powder, and place on a baking sheet;
  • Roast in oven and cook for 15 minutes or until side on baking sheet is crisp and golden. Flip and repeat process;
  • Once both sides are golden and roasted, remove from oven.

Tips and Tricks

  • If a recipe calls for lemon zest and juice, zest the lemon first, as it may be difficult to have a solid grip on the lemon once it has been cut in half
  • If you are using a smaller head of cauliflower, cut steaks from end-to-end rather than starting from the middle. This will allow for more control while cutting.

More Delicious Recipes

Can’t Get Enough of this Recipe?

It’s our favorite too! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Lemon Caper Roasted Cauliflower Steaks

Lemon Caper Roasted Cauliflower Steaks

Lemon caper roasted cauliflower steaks are a perfect balance of tender and crispy, and add an extra layer of oomph to your eats.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3
Author Jeri Mobley-Arias
Course Side Dish, Vegetable
Cuisine American

Ingredients

  • 1 large head cauliflower
  • Avocado oil spray
  • Kosher salt
  • Freshly cracked black pepper
  • ½ teaspoon garlic powder
  • 1 tablespoon good quality olive oil
  • 2 tablespoons butter
  • 1½ tablespoons capers lightly chopped
  • 1½ teaspoons lemon zest
  • ½ lemon, juiced
  • 2 teaspoons garlic, minces
  • 3 tablespoons freshly grated parmesan

Instructions

  • Preheat oven to 450°F.
  • Remove the green trimming and stem from the bottom of head.
  • Hold cauliflower upright and slice directly through the middle. Hold one of the halves and cut one steak–about 1-1½ inches. Repeat until all steaks are cut. Don’t discard the little pieces as you cut steaks and add to baking sheet.
  • Spray both sides of cauliflower steak with avocado oil. Season with salt, pepper, and garlic powder, and place on a baking sheet.
  •  Roast in oven and cook for 15 minutes or until side facing baking sheet is crisp and golden. Flip and repeat.
  • Meanwhile, in a saucepan over medium heat, melt butter and add olive oil. Add garlic and cook for 1 minute or until fragrant.
  • Remove saucepan from heat and add capers, lemon juice and lemon zest. Stir until ingredients are incorporated. Set aside. Once both sides are golden and roasted, remove from oven.
  • Spoon lemon caper mixture over cauliflower and top with freshly grated parmesan.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Pasta alla Vodka

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This homemade pasta alla vodka recipe is restaurant quality, with silky, rich tomato sauce enhanced by heavy cream, and a splash of vodka. Whip up this creamy pasta alla vodka for an easy weeknight dinner or date night option.

Ready to dig into more yummy pasta recipes? Check out my ‘Nduja Pasta, Creamy Gochujang Pasta, and Pasta al Limone.

pasta alla vodka

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You may have heard of pasta alla vodka, ordered it at your favorite Italian restaurant, or purchased a bottle of premade vodka sauce–but have you ever tried your hand at making it yourself? It’s one of those low-commitment, high-reward recipes.

This recipe is inspired by Jon and Vinny’s (Los Angeles) Fusilli alla Vodka. Velvety sauce clings to the surface of the perfectly cooked pasta, ensuring each bite is saucy and flavorful.

Why This Recipe Works

  • Tasty Comfort Food – The rich and creamy pasta is super saucy and thick, making it an exceptional dish to eat during the winter.
  • Easy Weeknight Meal – What’s great about this recipe is that it only takes 30 minutes from start to plate.
  • Restaurant-Quality – From the taste and presentation, you’d think this pasta alla vodka recipe was made by a 5-star chef even though it’s made from the comfort of your kitchen.

What is Pasta alla Vodka?

Pasta alla Vodka is a popular Italian-American pasta dish. It is vodka pasta, a tomato-based sauce enhanced with vodka and tossed with pasta (usually penne hence penne alla vodka pasta).

What is the point of Pasta alla Vodka?

The difference between pasta alla vodka and other tomato-based pasta recipes is, of course, the vodka. However, the pasta doesn’t taste like vodka. The alcoholic content evaporates but it enhances the overall flavor, texture, and aromatic quality of the dish.

Pasta alla Vodka History

The exact origins of this beloved dish are unknown. Some sources say Bologna, Italy while others suggest an American chef. However, we do know that pasta alla vodka emerged sometime between the 70s and 80s.

Tools You’ll Need

Ingredients You Will Need for Pasta Alla Vodka

This recipe is packed with complex flavor but its made with simple ingredients.

  • Olive oil – Use a high-quality oil.
  • Butter – This adds a smooth, buttery flavor.
  • Aromatics – Shallot and minced garlic are a mouthwatering foundation of flavor.
  • Double-concentrated tomato paste – Tomato paste is essential. Fresh tomatoes or canned tomatoes just won’t do. The paste imparts a deep tomatoey flavor that’s fresh, subtly sweet, and fruity. It also adds a thick, velvety texture.
  • Red pepper flakes – Add for spicy pasta alla vodka.
  • Vodka – Think of it as an enhancer. The brightens the sauce, highlighting the ingredients for an even more flavorful dish. It also contributes to the creamy texture.
  • Heavy cream – For super creamy alla vodka sauce, use this.
  • Parmesan reggiano – Freshly grated cheese is best.
  • Dry pasta – Use your pasta of choice. Pictured is mafaldine pasta–which I used for its fun fork-twirl appeal and ability to capture the sauce incredibly well.
  • Kosher salt – Don’t forget to add salt.
  • Pasta water – Reserve some of the water used to cook the pasta. This thickens the sauce if necessary.

How To Make Pasta alla Vodka

Build the flavor of your sauce by starting with a quick sauté, then gradually adding the ingredients.

  1. Heat oil in a large skillet over medium heat. Add shallot + garlic and cook until softened, 6 minutes.
  2. Add butter, tomato paste, and red pepper flakes. Stir and press tomato paste into pan. Cook for 4 minutes or until tomato paste turns deep + rusty red in color and begins to caramelize. Add vodka and stir until liquid evaporates. Be sure to cook for at least 2 minutes to ensure alcohol cooks off.
  3. Turn heat to low and slowly add cream. Stir until sauce is smooth and creamy in texture. Remove skillet from heat.
  4. Using a large dutch oven, cook pasta according to package. Be sure to add salt to the water –salty as the sea, as they say.
  5. Reserve ¾ cup of pasta water and drain pasta into a colander.
  6. Return to skillet containing sauce and turn heat on low. Add ½ cup of pasta water and 2 ounces of parmesan cheese. Stir until cheese dissolves and water is fully incorporated into the sauce. Add pasta and stir to combine. Add more pasta water (if needed, I typically only add ½ cup).
  7. Divide pasta among bowls and then top with parmesan.

Tips and Tricks

  • Don’t use top-shelf vodka. A mid-level vodka brand will work just fine.
  • Do not swap the heavy cream for half and half or a milk alternative. You won’t reach the desired consistency and the sauce will likely separate.
  • Store leftover pasta alla vodka in an airtight container in the fridge for up to 4 days. Reheat leftovers in the microwave or on the stovetop over medium-low heat until warmed through. Stir slowly and gently.

What to Serve with Pasta Alla Vodka

  • Salad – Lighten things up with a simple garden salad.
  • Crusty Bread – Make it a carb fest with garlic bread, garlic knots, or Garlic Confit Toast.
  • Veggies – Serve with roasted or sautéed vegetables to make this a well balanced meal. Try adding asparagus, broccoli, or mushrooms.

Variations

  • Add Meat – Add a pop of protein and make this dish even heartier by adding a pancetta, bacon, sausage, or chicken.
  • Herbs – Top with basil.
  • Pasta alla Vodka without vodka – Although vodka isn’t essential, it plays a key part in the flavor of this dish. However, you can simply omit it and follow the rest of the recipe if you don’t want to cook with alcohol. Alternatively, add lemon juice. It won’t taste exactly the same but does add some acidity that lightens the taste.

Frequently Asked Questions

Does pasta alla vodka have alcohol?

Pasta all vodka is made with alcohol. However, this dish is not alcoholic. The vodka is simmered long enough to cook out the alcohol so the whole family can enjoy it.

What is alla vodka sauce made of?

Alla vodka sauce is made with ingredients like tomatoes, heavy cream, vodka, garlic, and red pepper flakes.

Can I freeze pasta alla vodka?

No. This dish contains dairy so it doesn’t freeze well.

What pasta goes best with alla vodka?

Common pastas used with this sauce include penne, fusilli, or rigatoni. However, any tubular or textured pasta is a great vessel for holding sauce.

What wine pairs well with pasta alla vodka?

If you’re looking to fancify this dish, pair it with a light or medium-bodied red wine. I’m a huge fan of natural red wines that have a slight chill to them – absolutely delish! If natural wines aren’t your thing, you can’t go wrong with a bottle of Chianti.

Looking for More Italian-inspired Recipes?

Loving this Authentic Pasta alla Vodka Recipe?

There’s a reason this is the best pasta alla vodka recipe! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

pasta alla vodka

Pasta alla Vodka

This homemade pasta alla vodka recipe is restaurant quality, with silky, rich tomato sauce enhanced by heavy cream, and a splash of vodka. Whip up this creamy pasta alla vodka for an easy weeknight dinner or date night option.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Author Jeri Mobley-Arias
Course Main Course, Pasta
Cuisine Italian

Equipment

  • Large Skillet
  • Large dutch oven
  • Colander

Ingredients

  • 2 tablespoons good quality olive oil
  • 1 tablespoon butter
  • ½ cup shallot
  • 2 tablespoons garlic, minced
  • 1 tube double-concentrated tomato paste
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons vodka
  • ¾ cups heavy cream
  • 2½ ounces parmesan reggiano, freshly grated
  • 1 pound dry pasta of choice
  • Kosher salt
  • ¾ cup pasta water, reserved

Instructions

  • Heat oil in a large skillet over medium heat. Add shallot + garlic and cook until softened, 6 minutes.
  • Add butter, tomato paste, and red pepper flakes. Stir and press tomato paste into pan. Cook for 4 minutes or until tomato paste turns deep + rusty red in color and begins to caramelize. Add vodka and stir until liquid evaporates. Be sure to cook for at least 2 minutes to ensure alcohol cooks off.
  • Turn heat to low and slowly add cream. Stir until sauce is smooth and creamy in texture. Remove skillet from heat.
  • Using a large dutch oven, cook pasta according to package. Be sure to add salt to the water –salty as the sea, as they say.
  • Reserve ¾ cup of pasta water and drain pasta into a colander.
  • Return to skillet containing sauce and turn heat on low. Add ½ cup of pasta water and 2 ounces of parmesan cheese. Still until cheese dissolves and water is fully incorporated into sauce. Add pasta and stir to combine. Add more pasta water (if needed, I typically only add ½ cup).
  • Divide pasta among bowls and top with parmesan.
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