When you are ready to churn, take the custard base out of the fridge. If you want a smooth ice cream, blend 1 cup of the custard base with the fruit until smooth. Mix this back with the remaining custard base. If you don't mind a few chunks of fresh fruit, skip this step. | justinesnacks.com
I have a bone to pick with the KitchenAid company. While I love their ice cream attachment, I was looking up how to make ice cream with a stand mixer, and their website had NO RECIPE MEASUREMENTS. In that case,...Read More| Justine Doiron
We’ve been here before, you’re looking to make chocolate ice cream in your KitchenAid stand mixer, but they have ZERO measurements on their site for how to make it perfect? What is a person to do? Especially when you’ve already...Read More| Justine Doiron
When it comes to weeknight dinners, I’m always looking for that perfect mix of healthy, flavorful, and simple. And friends… this Roasted Salmon with Gochujang Wild Rice Salad checks every single box. It’s vibrant, packed with vegetables, layered with flavor,... Read More The post Roasted Salmon with Gochujang Wild Rice Salad appeared first on Justine Doiron.| Justine Doiron
Classic corn cookies just got a touch better with the addition of toasted oats and brown butter. This is a short blog post today because it’s Labor Day Weekend, but the full recipe is in the box below! If you... Read More The post Butter Oat Corn Cookies appeared first on Justine Doiron.| Justine Doiron
You can tell I’ve been on a bit of a desserts kick lately, and really I owe it all to my ice cream obsession. I have been hooked on making the flavors you all request, but by far the most... Read More The post Brown Butter Ice Cream appeared first on Justine Doiron.| Justine Doiron
It’s no secret that summer is corn season, and honestly, there’s nothing better than a bright, veggie-forward corn salad when the weather’s warm. This recipe is everything I want in a summer dinner: sweet corn, tender squash, fresh herbs, a... Read More The post Corn Salad with Scallion Ancho Chili Dressing appeared first on Justine Doiron.| Justine Doiron
If you’ve been around here a while, you know I’m a shortcake girl. Strawberry shortcakes are classic, peach shortcakes feel like summer in a bite, and now—say hello to my new obsession: banana shortcakes with caramelized bananas. Think buttery, tender... Read More The post Banana Shortcakes with Caramelized Bananas appeared first on Justine Doiron.| Justine Doiron
I make a lot of ice cream bases that are for everyone, but this Zucchini Ice Cream is really for me. I just love zucchini in desserts so much (like HELLO to these cookies! And this bread!). It’s naturally sweet,... Read More The post Zucchini Bread Ice Cream appeared first on Justine Doiron.| Justine Doiron
We! Love! a! Loaf! One of my most popular loaf recipes of all time is this Brown Butter Banana Bread. Simple, easy, and gorgeous. Now she has a cousin – this Brown Butter Zucchini Bread (with miso!), and of course,... Read More The post Brown Butter Zucchini Bread appeared first on Justine Doiron.| Justine Doiron
I’m not above using a brand name to show off a recipe, and let me tell you: Oreo Infused Ice Cream is the best ice cream I’ve ever had. Thank you Nabisco!! For this genius invention!! Infusing ice creams has... Read More The post Oreo Infused Ice Cream appeared first on Justine Doiron.| Justine Doiron
Once I started really making ice cream, I got bit by the ice cream bug, big time. I wanted to try any kind of crazy flavor, and my KitchenAid Ice Cream Attachment absolutely started to get a workout. Banana Oreo?...Read More| Justine Doiron
This protein-packed edamame, corn and quinoa salad is fully vegetarian, filled with color and crunch, and has so many layers of flavor that you just can't get bored with it. It's a salad that reminds me of summer, with charred corn, pepitas, pineapple lime dressing and cotija cheese on top. Sure, it's meant to be a salad, but if you eat it with tortilla chips...well, just try it and thank me later!| justinesnacks.com
This Quinoa Summer Salad checks a lot of boxes for me – it’s bright, filling, zesty and light enough that I can eat it all summer long. And let me let you in on a secret – the coconut milk...Read More| Justine Doiron
Equipment| justinesnacks.com
just real good food| Justine Doiron
Equipment| justinesnacks.com
What I love about this recipe is how delightfully refreshing it is. I also love that it’s healthy, but I could easily eat it for lunch every day of the week and not get tired of it. What I also...Read More| Justine Doiron
Slice the corn kernels off the cob and add them to a blender with 1 cup of milk. Blend for 15 seconds or until mostly smooth, but there will still be some corn texture. Pour this into a large bowl.| justinesnacks.com
Sometimes, we should be allowed to play with our food. I said it and I stand on business! This Tomato Broth Edamame is the ultimate “play with your food” dinner, because it’s a single serving, it makes the most out... Read More The post Tomato Broth Edamame with Chewy Rice Wrapper Bites appeared first on Justine Doiron.| Justine Doiron
There are just some recipes that stick in your brain until you absolutely must make them. Sweet corn pancakes was one of those recipes for me. Especially in the summertime, I’m always looking for something to do with the bushels...Read More| Justine Doiron
Slice the tips off your snow peas and slice them diagonally into three pieces, about 1 centimeter thick, but no thicker. Set aside. | justinesnacks.com
This creamy, bright, sweet and zippy Cumin Corn with Lime Dressing recipe was inspired by a hybrid of two amazing restaurants I went to this past weekend. Cafe Mutton (their season garlic yogurt cucumbers inspire the dressing) and Le Perche...Read More| Justine Doiron
This cherry & corn summer salad is everything I love about simple salads. It’s easy to assemble, not too much fuss required, and you don’t even need to shake up a dressing on the side. The cherries naturally coat the...Read More| Justine Doiron
This easy, one-pan Coconut Breaded Cod with Cilantro Rice is a vibrant, healthy dinner packed with flavor. Crispy toasted breadcrumbs, creamy coconut rice, and a zhoug-style cilantro sauce come together in under 45 minutes—perfect for weeknights or having people over!| Justine Doiron
I never really shy away from sharing the inspiration behind a recipe, even if it’s not totally connected to the recipe at all. And the inspo for this creamy, spicy, plant-based chickpea carrot slaw is that I was in Disney...Read More| Justine Doiron
This is your baseline crispy tofu recipe. It's quick, it's easy, and best of all it's just made up of tofu, cooking oil, and good old fashioned time. This recipe relies on technique first and ingredients second, but it will show you how to make the perfect crispy tofu every time.| Justine Doiron
These tofu fries are everything you want in a snack or even a full meal. They taste like Burger King chicken fries and require almost no effort. A perfect protein to meal prep or make for a fun weeknight dinner!| Justine Doiron
This no-press oven baked tofu is the best crispy tofu on the internet. Super simple ingredients make this vegan recipe approachable and delicious!| Justine Doiron
Looking for a way to make a starter without all the discard? This recipe uses the low-waste method to make a sourdough starter, but without all the thrown out flour| Justine Doiron
There are few things that are better than tteokbokki, and there are few things that brown butter can’t improve, so why not take two of my favorite things and make Brown Butter Tteokbokki, aka the ultimate comfort food? If you...Read More| Justine Doiron
I joke that if I were to ever have a Ben & Jerry’s flavor I’d have to name it “Hold it Together” because I’d strictly want the ice cream there JUST as a vehicle for holding together all the toppings,...Read More| Justine Doiron
This is the easiest, quickest, no-pot-required, way to make pickled red onions. They come out bright pink and are absolutely delicious.| Justine Doiron
If you ask me, summer cooking is all about not cooking—at least, not more than you need to. When it’s hot out, I’m always looking for recipes that are quick, light, and still packed with flavor. This Chili Crab Spaghetti...Read More| Justine Doiron
Ah brothy beans, one of my easiest, most nutritious, and definitely most delicious and versatile recipes. I just love it so much. And if you aren't making your own dried beans yet, let me tell you, it is SO worth it. Bean broth is so flavorful and delicious (with the heaps of oregano I call this recipe "pizza beans"), and you can use these beans in many ways throughout the week. It makes a ton of food, but is so affordable, so you'll see me making a pot of brothy beans at least once every few...| Justine Doiron
Instructions| justinesnacks.com
Instructions| justinesnacks.com
When the weather is sweltering and turning on anything in the kitchen to cook sounds impossible, spring rolls are usually where I turn. I’m pescatarian, so I love a plant-based tofu spring roll, or occasionally a salmon spring roll if...Read More| Justine Doiron
When garlic scapes pop up at the market in early summer, they’re one of the first things I reach for. They’re curly, whimsical, and if you’ve never had one—imagine a scallion and garlic clove had a mild, green baby. And...Read More| Justine Doiron
A question I get often is “What do I do with XXX vegetable?’ or “How can I use this produce, it’s only around for a small part of the year!” – and one of the ingredients that is constantly in...Read More| Justine Doiron
This Grilled Corn with Sesame Hot Honey & Feta is my perfect summer side dish —easy and quick, smoky and sweet, and topped with salty feta. Ready in minutes and bursting with flavor!| Justine Doiron
This recipe is so simple that it hardly needs instructions, but once you make a Cacio e Pepe Egg Sandwich, I promise no other sandwich will compare. I suggest making this with your favorite croissant, but any bread you love will do, just make sure it's nice and extra toasted.| Justine Doiron
Summer means gazpacho, but gazpacho has never been the full meal for me. I need more texture, and a few more filling ingredients. So that's how this bright, spicy, cool but filling gazpacho came to be. It incorporates slow-roasted salmon, crispy rice for texture, and it's seriously delicious.| Justine Doiron
This comforting congee recipe is a new take on the classic rice porridge. It's simmered slowly, but the process takes half the time of traditional congee, due to us starting with white rice. And while congee typically uses chicken stock, this uses water and finishes with a poached fish on top. Making it fully pescatarian, and still a full meal.| Justine Doiron
This Caramelized Gochujang Tomato Soup is unlike any you've had before - it's slightly spicy from a hit of carmelized gochujang paste and is deeply rich from slowly simmered tomatoes and just a touch of coconut milk. It's fully plant-based, easy to make and ready in minutes, making it one of the best tomato soups out there.| Justine Doiron
This vegan carrot soup is thick, creamy, lightly spicy and filled with cozy fall flavors. Plus it uses all of the carrot - including the tops to make a crispy, crunchy, no-waste topping.| Justine Doiron
Don't let the name of this recipe intimidate you - this tomato soup with anchovy oil is not just about anchovies. It's just a rich, comforting soup filled with balanced flavor that is perfect to transition you to the fall season.| Justine Doiron
Hello! It is what I have promised you for a long time. This is my meal prep for the week! Before I dive in (and unlike my other blog posts, we’re diving right in), I want to give you some...Read More| Justine Doiron
There is nothing I love more than a salty, sour, sinus-clearing, flavor packed soup. A good soup. And this vibrantly green crispy tofu soup is one of the best. It’s warm but doesn’t require any stirring over a sauce pot....Read More| Justine Doiron
I love doing little travel guides like this for you all, and recently I returned from a few days in Edinburgh, and I couldn’t wait to share with you my Edinburgh favorites! There are tons of cafes and bakeries to...Read More| Justine Doiron
Instructions| justinesnacks.com
I view this Broccolini Beans recipe as a take on aglio e olio (spaghetti with garlic and olive oil), but just add broccolini and of course – add beans! It’s a simple recipe, and you can absolutely make it with...Read More| Justine Doiron
This Smoky Tomato Quinoa with Tilapia is my go-to when I want something healthy, hearty, and a little bit special—but not complicated. It has the comfort of a grain bowl, the protein from tilapia, and a nice pop of herbs...Read More| Justine Doiron
This is the best sourdough focaccia I’ve made. Hard stop. If you are looking for a sourdough focaccia that is springy, high-hydration, filled with sourdough complex flavor (my favorite), this is the perfect sourdough focaccia for you. I modeled this...Read More| Justine Doiron
This tteokbokki is my big comfort meal and all of my favorite things at once. Soft, buttery cabbage, bright tomatoes simmered with spicy gochujang, perfectly chewy tteokbokki and a glossy, easy sauce. And I know, I know, it doesn’t have...Read More| Justine Doiron
This Avocado Chickpea Salad with Tzatziki-Style Dressing is a bright, nutritious vegetarian recipe that’s easy to customize. Toasted chickpeas, creamy avocado, and a yogurt-based dressing come together in this satisfying meal| Justine Doiron
This easy Raspberry Tiramisu uses half mascarpone and half crème fraîche for a lighter, more elegant twist on the classic no-bake dessert. Layered with espresso-soaked ladyfingers, cocoa, and fresh raspberries—perfect for parties or date night.| Justine Doiron
This corn and quinoa salad undeniably has a LOT going on. But that’s what makes it perfect for a healthy weeknight lunch or a meal you can prep throughout the week – you’ll never get bored of any bite. This...Read More| Justine Doiron
This Chocolate Bourbon Pecan Pie Cake layers rich chocolate cake with gooey pecan pie and two dreamy buttercreams. A surprisingly easy showstopper perfect for holidays, birthdays, or weddings.| Justine Doiron
This Hummingbird Cake is a modern take on the Southern classic—featuring brown butter banana cake, pineapple marmalade, and graham almond crumble. A stunning layer cake perfect for weddings, celebrations, or any event| Justine Doiron
You might have been following along on my journey of making my wedding cakes this spring. It was a wild ride, and I started out using other written recipes, until I realized that it was my wedding, and I knew...Read More| Justine Doiron
The best part about writing a cookbook is that I get to choose fun titles for recipes, titles like “Broccolini, Balsamic, Burrata Amen.” Because for me, cheese is a religious experience. I also think anything pizza-adjacent is of the gods,...Read More| Justine Doiron
I know, I know, we are all trying to find ways to eat our tinned fish, but sometimes alone on toast with a pickly salad and kewpie mayo is the way! Until you get bored of that, and that is...Read More| Justine Doiron
I love making a tuna salad any day, but I love making it with a little bit more salad than tuna. A bit more veg means it’s a bit more filling, a bit more nutrition, and still very easy to...Read More| Justine Doiron
My easiest tofu recipe, and the one I make all the time! These crispy tofu nuggets are gluten free, minimal ingredients, and the quickest to whip up. Perfect for meal prep or an easy dinner at home!| Justine Doiron
This may be one of my more special bean recipes, and I’m surprised because when I was clearing out my fridge, I didn’t think my old tin of roasted red peppers could turn into something so delicious. But I was...Read More| Justine Doiron
You know by now I’m a girl who loves gochujang, but this Gochujang Butter Salmon is truly unique. It’s quick (under 30 minutes, or 20 if you’re speedy!), rich, complex and slightly spicy. Plus, the salmon comes out perfectly every...Read More| Justine Doiron
Congee is a short grain white rice porridge that I was first introduced to in college. It’s supremely easy to make and I can only refer to it as comfort food in a bowl. One cup of rice easily turns...Read More| Justine Doiron
This gochujang sweet potato soup is the perfect balance of spicy and sweet. It's rich in flavor but low in ingredients, letting one of my favorite Korean ingredients: gochujang, take the lead.| Justine Doiron
This creamy, mostly-vegetables, spicy habanero cashew salmon is everything I want in a dinner right now. It’s low on ingredients but packed with flavor, easy to make even though it looks a little ~complex~. And you can dress it up...Read More| Justine Doiron
These four-ingredient salmon nuggets are crispy, gluten-free, filled with flavor and so healthy. They are like my miracle nugget, and especially great if you are pescatarian but just craving a *hit* of fast-food flavor. C’mon, we all need it every...Read More| Justine Doiron
If you are looking for a fool-proof, customizable formula to make any kind of granola from your pantry items, this recipe will show you how! Granola really isn’t a complicated recipe, and it’s quite adaptable. You can usually use whatever...Read More| Justine Doiron
I simplified the name of this recipe to call this a Kabocha squash bowl with golden raisin dressing, but really it is so much more. Golden raisins and kalamata olives make a sweet-and-salty combination that will blow your mind. I...Read More| Justine Doiron
This recipe is a cute little Valentine’s Day recipe for when you are short on time but want something adorable, delicious and packed with flavor. Pears in Frangipane (or any fruit in frangipane!) is one of my favorite things to...Read More| Justine Doiron
I love a tinned oysters-turned-Oysters-Rockefeller moment, and while there are so many variations of Oysters Rockefeller to play with, I like turning the original version on its head. This Miso Black Pepper (tinned!) Oysters Rockefeller recipe happens in an escargot...Read More| Justine Doiron
In the winter I like a salad that feels both fresh and filling, with a few cooked elements throughout. While I’m not always going full baked salad mode, a nice take on a Winter Niçoise Salad usually fits the bill....Read More| Justine Doiron
These are miso-maple twice-baked Japanese sweet potatoes, and yes, I’m still feeding my current Japanese sweet potato obsession. But this time, I decided to just turn the potato into a full meal. You know, because every now and then you...Read More| Justine Doiron
I will not lie, naming this nourish bowl was a CHALLENGE. There’s a lot going on! But we settled on the title: Carrot Ginger Hummus Bowl with Sesame Garlic because it covers two of my favorite parts of this recipe...Read More| Justine Doiron
There are just some salads that are designed to make you feel GOOD, and this Carrot and Cabbage Salad with Cumin Grains and Date Dressing is one of those salads. I love it. I could eat it every day for...Read More| Justine Doiron
This recipe for Stewed Harissa Artichokes and Beans is a simplified (and protein-fied!) version of this recipe I shared a few years ago. Ironically this recipe was also shared in January, proving my love for a good tinned-and-canned-food meal in...Read More| Justine Doiron
This Orange Rosemary Chocolate Cake is photographed already sliced into, because 1) I think that’s the most beautiful way to photograph a cake and 2) it is nearly impossible to not want to dive into this rosemary cake immediately upon...Read More| Justine Doiron
Hello and happy cookie season! Any religion, any holiday, I am a firm believer that cookies in December span all kinds of people. And I love gifting cookie boxes. Like, I love it big time. Now I will be VERY...Read More| Justine Doiron
This Japanese Sweet Potato Soup was a recipe that took a while to marinate (no food pun intended). I was thinking about it while on tour for my cookbook. There was just something about chunks of japanese sweet potato simmered...Read More| Justine Doiron
This soup is packed with subtle spice and flavor. Jalapeño and garlic form the base of the soup, and are gently sizzled with dried mint and oregano. The sweetness from the carrots perfectly balances the rest of the soup, and white beans give it protein while keeping it plant-based! It's an easy recipe with a big pay off, and worth adding to your soup rotation!| Justine Doiron
This is the kind of salad I made when I'm not in the mood to make an involved salad. It's easy, unique, and has just the amount of textures and flavors to be something I want to eat again and again. Add in rich and simple grilled swordfish and dinner is fully served.| Justine Doiron
I love an one-pan meal that makes people say “how on earth was this made in one pan?” I also love an unfussy recipe that still makes you feel like you are cooking something wholesome, balanced and flavorful all at...Read More| Justine Doiron
I had a bite of this zucchini soup and the first word I said was “WOW.” It’s supremely flavorful, and one of my favorite ways to use zucchini as we transition from late summer to fall. Zucchini is a great...Read More| Justine Doiron
