Homemade Sandwich Bread, Roasted Cauliflower Soup, Brown Rice Bowl, Spicy Chicken Flautas & DIY Coconut Butter

This Week's New Recipes from The Kitchn

This week was all about learning new things: How to make a perfect loaf of fluffy white sandwich bread, how to make crispy potato chips without any oil (in the microwave!!), and how to make coconut butter. But it wasn't just tutorials this week — we had some super vegetarian recipes, like a nourishing potato and kale soup, and a brown rice bowl with lemongrass, tofu, and cashews. There was a cauliflower soup with dill whipped cream, and a sweet potato chili. Read on for these and the rest of our new recipes from the past week.

Basic White Sandwich Bread
How to Make Coconut Butter
How to Make Potato Chips in the Microwave
Roasted Cauliflower and Potato Soup with Dill Whipped Cream
Brown Rice Bowl with Lemongrass, Tofu, and Cashews
Black Bean, Sweet Potato and Quinoa Chili
Spicy Chicken Flautas with Lime Sour Cream
Kale and Potato Soup
Korean Seasoning Sauce
The gin sour
The Fitzgerald
The Aviation
The Casino

Previous Week's Recipes: Roasted Cherry Dutch Baby, Dark Chocolate Skillet Blondies, Pull-Apart Cheese Bread & Savory Oatmeal Cookies

(Images: See linked recipes for full image credits)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.