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Declious Food, New York, New York, NY (2025)

09/15/2025

Jamie Oliver Leek and Potato Pie

Ingredients :
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 leeks, white and light green parts only, thinly sliced
- 2 large potatoes, peeled and diced
- 2 tbsp plain flour
- 500ml vegetable stock
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter
- 1 sheet ready-made puff pastry
- Fresh chives, chopped (for garnish)

Directions :

1. Heat the olive oil in a large pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the leeks and cook for another 3-4 minutes until tender.
2. Add the diced potatoes to the pan and cook for 2-3 minutes, stirring occasionally.
3. Stir in the flour and cook for 1 minute more.
4. Gradually whisk in the vegetable stock, thyme, salt, and pepper until smooth. Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until the potatoes are tender.
5. Stir in the butter. Remove from heat and allow to cool slightly.
6. Preheat oven to 200°C (400°F).
7. Roll out the puff pastry slightly to fit a 20cm pie dish. Line the dish with the pastry, trimming any excess.
8. Pour the leek and potato mixture into the pastry-lined dish.
9. Fold the edges of the pastry over the filling, crimping the edges to seal.
10. Brush the top of the pastry with a little milk or beaten egg to give it a golden color. Sprinkle with chopped chives.
11. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.
12. Let cool slightly before serving.

Prep Time: 30 minutes
Kcal: 450

09/15/2025

The Best Cod & Potatoes in Rosemary Cream Sauce

Ingredients :
- 1 lb cod fillets, skin on or off (depending on preference)
- 1 lb small red potatoes, halved or quartered if large
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup chopped fresh rosemary
- 1/2 cup heavy cream
- 1/4 cup dry white wine (optional, but adds depth of flavor)
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

Directions :

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
3. Roast the potatoes for 20-25 minutes, or until tender and slightly browned.
4. While the potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant.
5. Add the cod fillets to the skillet and cook for 2-3 minutes per side, or until cooked through. If using white wine, add it to the skillet during the last minute of cooking the cod, allowing it to reduce slightly.
6. Stir in the rosemary, heavy cream, and butter to the skillet. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
7. Once the potatoes are done, transfer them to the skillet with the cod. Toss to coat the potatoes in the rosemary cream sauce.
8. Serve immediately, garnished with fresh parsley.

Prep Time: 25 minutes
Kcal: 550

09/15/2025

Easy Pizza-Stuffed Pumpkins

Ingredients :
- 1 medium-large pumpkin, about 2-3 lbs
- 1 pre-made pizza dough, 12-inch size
- 1 cup pizza sauce
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 1/4 cup chopped Italian sausage
- 1/4 cup sliced mushrooms
- 1/4 cup sliced bell peppers (any color)
- 1/4 cup chopped onion
- 2 tablespoons olive oil
- Salt and pepper to taste

Directions :

1. Preheat oven to 375°F (190°C).
2. Carefully cut the pumpkin in half lengthwise, remove the seeds and pulp. Scoop out the remaining pumpkin flesh to create a cavity. Reserve the pumpkin pulp.
3. Lightly grease the inside of each pumpkin half with olive oil.
4. On a lightly floured surface, roll out the pizza dough to fit the inside of the pumpkin halves.
5. Spread a thin layer of pizza sauce over the dough in each pumpkin half, followed by the shredded mozzarella and Parmesan cheese.
6. Top each pumpkin half with the Italian sausage, mushrooms, bell peppers, and onion.
7. Season with salt and pepper to taste.
8. Place the pumpkin halves cut-side up in a baking dish.
9. Bake for 45-50 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. If the pumpkin halves are drying out too quickly, cover loosely with foil for the last 15 minutes of baking.

Prep Time: 45 minutes
Kcal: 850

09/15/2025

Miso Maple Braised Leeks

Ingredients :
- 2 large leeks, white and light green parts only, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 1 tablespoon miso paste (white or yellow)
- 1 tablespoon maple syrup
- 1/2 cup chicken broth or vegetable broth
- 1 teaspoon sesame oil
- 1 tablespoon chopped fresh ginger (optional)
- Salt and pepper to taste
- Chopped scallions for garnish (optional)

Directions :

1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add sliced leeks and cook, stirring occasionally, until softened, about 5-7 minutes.
2. Add minced garlic and chopped ginger (if using) and cook for 1 minute more, until fragrant.
3. Stir in mirin, soy sauce, miso paste, and maple syrup. Bring to a simmer, then reduce heat to low, cover, and braise for 10-15 minutes, or until leeks are tender and slightly caramelized.
4. Stir in the chicken broth or vegetable broth. Continue to cook, uncovered, for another 2-3 minutes, allowing the sauce to slightly thicken.
5. Drizzle with sesame oil and season with salt and pepper to taste.
6. Serve hot, garnished with chopped scallions, if desired.

Prep Time: 15 minutes
Kcal: 180

09/15/2025

Roasted Veggie Hummus Bowl for Lunch

Ingredients :
- 1 cup chickpeas, canned, rinsed and drained
- 1/2 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 bell pepper (any color), chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 2 cups mixed greens

Directions :

1. Preheat oven to 400°F (200°C). Toss bell pepper, zucchini, and red onion with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly charred.
2. While vegetables roast, prepare the hummus. In a food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika, salt, and pepper. Process until smooth and creamy, adding a little water if needed to reach desired consistency.
3. Divide mixed greens among bowls. Top with roasted vegetables, a generous dollop of hummus, and fresh parsley. Sprinkle with feta cheese, if desired.

Prep Time: 30 minutes
Kcal: 550

09/15/2025

Irresistible Parmesan Roasted Leeks for a Gourmet Touch.

Ingredients :
- 2 large leeks, white and light green parts only, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
- 1/4 teaspoon dried thyme

Directions :

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the sliced leeks with olive oil, salt, pepper, and thyme.
3. Spread the leeks in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until tender and slightly browned.
5. Stir in the butter and Parmesan cheese during the last 5 minutes of roasting.
6. Serve immediately as a side dish or as a topping for pasta or salads.

Prep Time: 15 minutes
Kcal: 150

09/15/2025

Grilled Salsa Verde Pepper Jack Chicken

Ingredients :
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup salsa verde (store-bought or homemade)
- 1/4 cup shredded Pepper Jack cheese
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice

Directions :

1. In a medium bowl, combine the chicken pieces, olive oil, chili powder, garlic powder, salt, and pepper. Toss to coat evenly.
2. Heat a grill or grill pan over medium-high heat.
3. Grill the chicken in batches for 4-5 minutes per side, or until cooked through and slightly browned.
4. While the chicken is grilling, combine the salsa verde, red onion, cilantro, and lime juice in a small bowl.
5. Once the chicken is cooked, transfer it to a plate. Top each chicken piece with a spoonful of the salsa verde mixture and sprinkle with the shredded Pepper Jack cheese.
6. Serve immediately.

Prep Time: 15 minutes
Kcal: 350

09/15/2025

Halloween Oreo Balls

Ingredients :
- 1 package (18.25oz) Oreo cookies, crushed
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Halloween-themed candies (mini chocolate chips, gummy worms, etc.)

Directions :

1. In a large bowl, combine the crushed Oreos and softened cream cheese. Mix until well combined.
2. Stir in the powdered sugar and vanilla extract until the mixture is smooth.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Gently press a Halloween-themed candy into the center of each ball.
5. Place the Oreo balls on a plate lined with wax paper to chill in the refrigerator for at least 30 minutes.

Prep Time: 20 minutes
Kcal: 150

09/14/2025

Best Leek Bread

Ingredients :
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup olive oil
- 2 large leeks, white and light green parts only, thinly sliced
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley

Directions :

1. Preheat oven to 375°F (190°C). Grease a 9x5 inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, whisk together milk, olive oil, eggs, and Parmesan cheese.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
5. Add the sliced leeks, and parsley to the batter. Gently fold them in.
6. Pour the batter into the prepared loaf pan.
7. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 20 minutes
Kcal: 450

09/14/2025

Fluffy Japanese Cotton Cheesecake Cupcakes

Ingredients :
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon lemon zest

Directions :

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
4. In a small bowl, whisk together the heavy cream, softened cream cheese, powdered sugar, and lemon zest until smooth and creamy.
5. Gently fold the cream cheese mixture into the batter until combined.
6. Fill each cupcake liner about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Prep Time: 30 minutes
Kcal: 250

09/14/2025

HEALTHY & CREAMY GNOCCHI LEEK BAKE

Ingredients :
- 1 pound gnocchi
- 1 large leek, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup heavy cream (or full-fat coconut milk for a vegan option)
- 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup grated mozzarella cheese (optional)

Directions :

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add sliced leeks and sauté until softened and slightly translucent, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
3. Add the gnocchi to the skillet and toss to coat with the leek mixture. Cook for 2-3 minutes, stirring occasionally, until the gnocchi are heated through and slightly browned.
4. Pour the heavy cream into the skillet and bring to a simmer. Reduce heat to low and stir in the Parmesan cheese (or nutritional yeast) until melted and smooth. Season with salt and pepper to taste.
5. Transfer the mixture to the prepared baking dish. Sprinkle with chopped parsley and optional mozzarella cheese.
6. Bake for 15-20 minutes, or until the top is golden brown and bubbly.

Prep Time: 25 minutes
Kcal: 450

09/14/2025

Lemon Oatmeal No-Bake Cookies

Ingredients :
- 1 cup rolled oats
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/2 cup dried cranberries or chopped nuts (optional)

Directions :

1. In a large bowl, combine the rolled oats, softened butter, granulated sugar, brown sugar, lemon zest, lemon juice, and salt. Mix well until everything is combined.
2. Stir in the dried cranberries or chopped nuts, if using.
3. Drop rounded tablespoons of the mixture onto a baking sheet lined with parchment paper.
4. Refrigerate for at least 30 minutes, or until the cookies are firm.

Prep Time: 15 minutes
Kcal: 180

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