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The Sustainable Kitchen

The Sustainable Kitchen

The Sustainable Kitchen

The Sustainable Kitchen

  • Home
  • About Me
  • Recipes
    • Recipe Index
    • Cooking Methods
    • Cuisines
  • Blog
  • Newsletter
    • Newsletter 2023
    • Newsletter 2024
    • Newsletter 2025
    • Newsletter 2026
  • Contact
The Sustainable Kitchen

The Sustainable Kitchen

  • Home
  • About Me
  • Recipes
    • Recipe Index
    • Cooking Methods
    • Cuisines
  • Blog
  • Newsletter
    • Newsletter 2023
    • Newsletter 2024
    • Newsletter 2025
    • Newsletter 2026
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HomeBlog (Page 6)

Blog

Bacon Fried Rice
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Main Dish

Bacon Fried Rice

Updated on September 30, 2025September 7, 2025 Leave a Comment on Bacon Fried Rice

This quick and easy fried rice uses leftover rice, smoky bacon, and scrambled eggs for a cozy, flavorful, low-waste meal. Perfect for busy weeknights and fridge clean-outs, this better-than-takeout recipe is ready in 30 minutes.

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25 mins
Pumpkin Cinnamon Rolls with Maple-Miso Glaze P pumpkin
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BreakfastDessert

Pumpkin Cinnamon Rolls with Maple-Miso Glaze and Pepita Praline

Updated on September 7, 2025September 3, 2025 Leave a Comment on Pumpkin Cinnamon Rolls with Maple-Miso Glaze and Pepita Praline

Soft pumpkin brioche cinnamon rolls with pepita praline crunch and maple-miso glaze — the ultimate fall brunch treat that’s unique and unforgettable.

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13 hrs 10 mins
Curry Chicken Pot Pie
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Main Dish

Curry Chicken Pot Pie

Updated on September 2, 2025September 2, 2025 Leave a Comment on Curry Chicken Pot Pie

This curry chicken pot pie with puff pastry is cozy, flavorful, and full of vegetables—perfect for fall comfort food lovers. Easy and done in 1.5 hours!

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2 hrs 55 mins
Pumpkin Orange Custard P pumpkin
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Dessert

Pumpkin-Orange Custard

Updated on September 7, 2025August 27, 2025 Leave a Comment on Pumpkin-Orange Custard

Creamy Pumpkin-Orange Custard made with real pumpkin, orange zest, and Grand Marnier. A refreshing fall dessert twist—unexpected and delicious!

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3 hrs 5 mins
Yaka Mein S soup
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Main DishSeafoodSoup

Yaka Mein

Updated on January 23, 2026August 25, 2025 Leave a Comment on Yaka Mein

Yaka Mein is New Orleans’ beloved noodle soup—featuring smoky broth, shrimp, and boiled eggs. A Creole-Asian hybrid you’ll crave long after Mardi Gras ends.

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2 hrs 55 mins
Apple and Brown Butter Custard Tart
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Dessert

Apple and Brown Butter Custard Tart

Updated on August 24, 2025August 24, 2025 Leave a Comment on Apple and Brown Butter Custard Tart

Apple and Brown Butter Custard Tart is the perfect dessert to bridge summer and fall—tart apples, nutty brown butter, and creamy custard in a crisp shell.

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2 hrs 20 mins
Grilled Peaches with Whipped Ricotta and Spicy Honey
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DessertSmall BatchSweet Treat

Grilled Peaches with Whipped Ricotta and Spicy Honey

Updated on August 24, 2025August 24, 2025 Leave a Comment on Grilled Peaches with Whipped Ricotta and Spicy Honey

Grilled peaches meet whipped ricotta and spicy honey for the ultimate summer dessert. This easy 15-minute recipe is sweet, savory, and endlessly crowd-pleasing.

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20 mins
Grilled Cheese with Honey
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Main Dish

Grilled Cheese with Honey

Updated on August 22, 2025August 22, 2025 Leave a Comment on Grilled Cheese with Honey

Upgrade your back-to-school dinner with gooey Taleggio grilled cheese, drizzled with honey and finished with flaky salt—quick, clever, and cozy.

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13 mins
Smothered Chicken
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Smothered Chicken

Updated on August 20, 2025August 20, 2025 Leave a Comment on Smothered Chicken

Sticky Chicken: cozy NOLA comfort food with rich roux and seasoned fried chicken simmered to sticky perfection—get cozy tonight.

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1 hr 35 mins
Smoked Gouda Carbonara
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Main Dish

Smoked Gouda Carbonara

Updated on August 15, 2025August 15, 2025 Leave a Comment on Smoked Gouda Carbonara

Creamy smoked gouda carbonara with crispy bacon—an easy, delicious twist on the classic pasta. Perfect for using what’s in your fridge.

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30 mins

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Strawberry season showed up, so obviously I had to Strawberry season showed up, so obviously I had to make it everyone’s problem.

I was recently sent sprouted Kamut flour from @allsprouts , and this Strawberry Honey Focaccia felt like the right way to use it. Kamut has this naturally nutty, slightly buttery flavor that makes the dough taste more interesting without making it feel heavy or overly “health food.” It still gives you that chewy, golden focaccia texture, but with a little more depth.

This one is sweet, savory, and honestly hard to stop picking at. Jammy strawberries baked into the dough,  a drizzle of honey, and a strawberry balsamic jam on the side because I needed more strawberries.

If you’ve never baked with sprouted flour before, this is a good place to start. It brings flavor without making the recipe feel complicated, which is exactly what I want from a specialty flour.

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🌱A Greener Bite of Sustainability 
Using strawberries while they’re in season means better flavor with less fuss, and working sprouted whole grains into baking is a simple way to bring more variety and intention into everyday ingredients.

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Hace you ever baked with Kamut flour before?

#strawberryseason #focaccia #thesustainablekitchen #strawberry #springbaking
Mango Sago Ninja Creami Ice Cream Mango season is Mango Sago Ninja Creami Ice Cream

Mango season is here, which means I immediately started thinking about mango sago. Last year’s recipe was one of my favorites I posted, so turning it into a Ninja Creami ice cream felt inevitable.

The base is a toasted coconut custard ice cream with condensed milk, then topped with fresh mango, nata de coco, and glossy coconut sago spooned right over the top. Cold, creamy, chewy, refreshing… honestly everything you want when it feels like the surface of the sun outside.

Keeping the sago lightly coated in coconut milk and condensed milk also helps keep the texture soft and glossy instead of thick and clumped together once chilled.

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🌱 A Greener Bite of Sustainability
Using ripe seasonal mangoes at peak season means better flavor naturally, which also means less need for excessive sugar or artificial flavoring.

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Would you add extra mango on top or go heavier on the sago?

#thesustainablekitchen #ninjacreami #icecreamrecipe #summerdessert #mangoseason
I was recently sent the Original Garlic Spread and I was recently sent the Original Garlic Spread and Chipotle Garlic Spread from @bralasbest and knew plain garlic bread wasn’t going to cut it.

So I turned it into this pull-apart garlic bread bloom with just enough cheese, crispy edges, and a chipotle hot honey drizzle over the top. The chipotle spread especially has a really good smoky heat to it without overpowering the garlic flavor itself.

And honestly, not having to mince an entire pile of sticky garlic cloves was reason enough for me.

Would you go straight for the crispy edge pieces or the cheesy center first?

🌱 A Greener Bite of Sustainability
Using a bakery boule keeps this recipe approachable while still turning a simple loaf of bread into something worth putting in the center of the table.
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#thesustainablekitchen #garlicbread #cheesepull #bread #garlicspread
This one came straight from the boss. She wanted This one came straight from the boss.

She wanted a cheesesteak… but make it Asian. So I took what I knew from bulgogi and built it into something that still eats like a proper cheesesteak—just with a little more going on.

You’ve got the beef cooked hot and fast, that melty cheese moment, then it gets layered with a kimchi aioli and a quick gochujang sauce to bring everything together. It’s messy, it’s bold, and somehow it all works without trying too hard.

She took one bite… and yeah, I’m keeping my job.

Comment “recipe” to have this sent to your inbox. 

🌱 A Greener Bite of Sustainability
Using leftover veggies like onions, peppers, or mushrooms in the filling is an easy way to reduce waste while building more flavor into the sandwich.

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#thesustainablekitchen #cheesesteak #bulgogi #kimchi #foodie
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