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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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HomeStovetop

Stovetop

Good ol’ classic. The foundation of all kitchen chaos—where sauces are born and burns are earned.

Showing 10 of 125 Results
Sticky Toffee Overnight Oats pinit

Sticky Toffee Overnight Oats

9 hrs 20 mins
Kimchi Bulgogi Cheesesteak pinit

Kimchi Bulgogi Cheesesteaks

50 mins
BBQ Rice Bowls with Mango Slaw pinit

Spicy BBQ Chicken Rice Bowls with Mango Slaw

50 mins
Jammy Eggs with Asparagus and Chipotle pinit

Jammy Eggs with Asparagus and Chipotle Salad

20 mins
Honey Roasted Carrots with Whipped Ricotta pinit

Honey Roasted Carrots with Whipped Ricotta

35 mins
pinit

Meatloaf with Ketchup Glaze

75 hrs 40 mins
Gochujang Pulled Pork Sandwiches pinit

Gochujang Pulled Pork Sandwiches with Pickled Veggies

11 hrs 25 mins
Thai Beef Salad pinit

Thai Beef Salad

30 mins
Crispy Goi Ga Salad (Vietnamese Chicken Salad with Crispy Rice) pinit

Crispy Rice Goi Ga Salad (Vietnamese Chicken Salad with Crispy Rice)

40 mins
Vietnamese Fish Sauce Wings pinit

Vietnamese Fish Sauce Wings

40 mins
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About Me

Hi, I’m Lanne! By day, I’m a Sales Consultant, and by night, I escape to my happy place—the kitchen. Here, I whip up meals that strike the perfect balance between healthy and indulgent. Whether it’s a nourishing dinner or a fun treat, I believe food should feed the soul and spark joy. Let’s cook, laugh, and savor every bite together!

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I’ve been on a Korean sweet treat kick lately, and I’ve been on a Korean sweet treat kick lately, and these Coconut Jasmine Cream Buns are exactly the kind of dessert I want when Dallas is acting like the surface of the sun.

They’re made with soft milk bread, brushed with a simple glaze, coated in shredded coconut, and filled with jasmine whipped cream. I’m not usually a big jasmine tea person, but jasmine in dessert is different. It’s light, floral, and subtle without making you feel like you accidentally ate a candle.

This is not a quick 20-minute recipe, but it is manageable if you space it out. Make the dough ahead, let it proof overnight, infuse the cream, and fill the buns once everything is completely cool.
Soft, airy, cold cream in the middle, coconut on the outside — honestly, not a bad way to survive a heat wave.

🌱A Greener Bite of Sustainability
Making the dough ahead and spacing out the steps makes this recipe feel much more doable. It also turns simple ingredients like flour, milk, cream, and coconut into something that feels thoughtful without needing a long list of specialty items.

Are you a jasmine dessert person, or does floral flavor need to stay far away from your food?

#thesustainablekitchen #milkbread #koreandessert  #coconutdessert #summerdessert
Coming from Louisiana, I was not about to pass up Coming from Louisiana, I was not about to pass up Natchitoches meat pies.

And yes, it’s pronounced Nack-uh-dish.

These little meat pies are filled with seasoned beef, onion, bell pepper, garlic, warm spices, and Tabasco, then baked until golden and served with a spicy buttermilk dip.

The dip is where things get very Southern very quickly: buttermilk, mayo, sour cream, celery salt, lemon juice, scallions, and more Tabasco. The pies are good on their own, but with the dip? Absolutely better.

They look more complicated than they are, which is always appreciated when you want something homemade but don’t feel like spending all day in your kitchen.

Have you ever had a Natchitoches meat pie?

#thesustainablekitchen  #louisianafood #southernrecipes #handpies #comfortfood
When you go to the grocery store, completely forge When you go to the grocery store, completely forget about your list, and walk out with a bunch of figs instead.

This is what happened.

These Honeyed Fig Crostatas are rustic, buttery, and exactly the kind of summer dessert I want when the produce section makes decisions for me. Fresh figs get tossed with honey, lemon, thyme, and a pinch of salt, then tucked into little pastry rounds and baked until golden and jammy.

It feels like the perfect farewell to summer because, let’s be honest, it’s practically pumpkin season now, right?

⸻

🌱A Greener Bite of Sustainability
Fresh figs do not need much to become dessert. A little honey, lemon, thyme, and homemade pastry let the fruit stay the point, which is always a good move when the produce actually looks worth buying.

⸻

Are we still doing summer desserts, or have you already emotionally moved on to pumpkin?

#thesustainablekitchen #crostata #summerdessert #rusticdessert #bakingfromscratch
Sticky toffee pudding for breakfast? I’m not seein Sticky toffee pudding for breakfast? I’m not seeing the problem.

These Sticky Toffee Overnight Oats are made with steel-cut oats, Medjool dates, cinnamon, brown sugar, and vanilla, then finished with a buttery maple-date sauce and a little drizzle of cream.

The slow cooker does the work here, and the oats cook gently in jars almost like a water bath. It gives them the best texture—tender, chewy, and not mushy, which is exactly why this is not your usual overnight oats situation.

And yes, it still counts as breakfast. I checked with myself and approved it.

—

🌱A Greener Bite of Sustainability 
Using pantry staples like oats, dates, and maple syrup makes this a good make-ahead breakfast that keeps well in the fridge and helps cut down on rushed mornings and food waste.

—

Would you eat this for breakfast or save it for dessert?

#overnightoats #oatsforbreakfast #dessertforbreakfast #stickytoffee #thesustainablekitchen
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