From 2960eff187481726f16cf3c3516ea7ac9e7783c9 Mon Sep 17 00:00:00 2001 From: jableader Date: Tue, 4 Nov 2025 18:31:13 +1100 Subject: [PATCH] scraping improvements --- recipes/__init__.py | 27 +- recipes/scraping.py | 912 +++- scripts/generate_expected_from_snapshots.py | 64 + scripts/manual_parse_recipes.py | 133 + scripts/recipe_urls.py | 37 + scripts/save_recipe_pages.py | 122 + tests/sample_files/recipes/README.md | 17 + .../recipes/cheese-omelette.recipe.json | 91 + ...ndkate.com-favorite-fried-eggs-recipe.html | 2249 +++++++++ ...e.com-favorite-fried-eggs-recipe.meta.json | 12 + ...com-favorite-fried-eggs-recipe.recipe.json | 48 + .../damndelicious.net-01-corn-salsa.meta.json | 12 + .../downshiftology.com-recipes-shakshuka.html | 2954 ++++++++++++ ...shiftology.com-recipes-shakshuka.meta.json | 12 + ...iftology.com-recipes-shakshuka.recipe.json | 178 + ...on-chicken-piccata-with-grilled-bread.html | 2397 +++++++++ ...icken-piccata-with-grilled-bread.meta.json | 12 + ...ken-piccata-with-grilled-bread.recipe.json | 144 + ...ction.com-triple-chocolate-layer-cake.html | 2521 ++++++++++ ....com-triple-chocolate-layer-cake.meta.json | 12 + ...om-triple-chocolate-layer-cake.recipe.json | 282 ++ ...-recipe-one-pot-garlic-parmesan-pasta.html | 193 + ...pe-one-pot-garlic-parmesan-pasta.meta.json | 12 + ...-one-pot-garlic-parmesan-pasta.recipe.json | 169 + ...food.com-recipes-chicken-tikka-masala.html | 516 ++ ...com-recipes-chicken-tikka-masala.meta.json | 12 + ...m-recipes-chicken-tikka-masala.recipe.json | 175 + ...taste.net-24412-cocoa-brownies-recipe.html | 1541 ++++++ ....net-24412-cocoa-brownies-recipe.meta.json | 12 + ...et-24412-cocoa-brownies-recipe.recipe.json | 1 + ...aking.com-recipes-banana-bread-recipe.html | 3365 +++++++++++++ ....com-recipes-banana-bread-recipe.meta.json | 12 + ...om-recipes-banana-bread-recipe.recipe.json | 199 + ...www.recipetineats.com-beef-stroganoff.html | 2673 ++++++++++ ...ecipetineats.com-beef-stroganoff.meta.json | 12 + ...ipetineats.com-beef-stroganoff.recipe.json | 178 + ...implyrecipes.com-recipes-french_toast.html | 4194 ++++++++++++++++ ...recipes.com-recipes-french_toast.meta.json | 12 + ...cipes.com-recipes-french_toast.recipe.json | 139 + ...recipes.com-recipes-perfect_guacamole.html | 4296 +++++++++++++++++ ...es.com-recipes-perfect_guacamole.meta.json | 12 + ....com-recipes-perfect_guacamole.recipe.json | 161 + ...0a83-1fa9-4e3e-b616-a995182613e0.meta.json | 12 + ...itchn.com-chicken-tamale-pie-23752740.html | 398 ++ ....com-chicken-tamale-pie-23752740.meta.json | 12 + ...om-chicken-tamale-pie-23752740.recipe.json | 211 + tests/test_recipes_offline_expected.py | 92 + ...t_recipes_parse_from_url_integration_v2.py | 6 + tests/test_recipes_parse_from_url_v2.py | 4 +- 49 files changed, 30628 insertions(+), 227 deletions(-) create mode 100644 scripts/generate_expected_from_snapshots.py create mode 100644 scripts/manual_parse_recipes.py create mode 100644 scripts/recipe_urls.py create mode 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tests/sample_files/recipes/pinchofyum.com-lemon-chicken-piccata-with-grilled-bread.meta.json create mode 100644 tests/sample_files/recipes/pinchofyum.com-lemon-chicken-piccata-with-grilled-bread.recipe.json create mode 100644 tests/sample_files/recipes/sallysbakingaddiction.com-triple-chocolate-layer-cake.html create mode 100644 tests/sample_files/recipes/sallysbakingaddiction.com-triple-chocolate-layer-cake.meta.json create mode 100644 tests/sample_files/recipes/sallysbakingaddiction.com-triple-chocolate-layer-cake.recipe.json create mode 100644 tests/sample_files/recipes/tasty.co-recipe-one-pot-garlic-parmesan-pasta.html create mode 100644 tests/sample_files/recipes/tasty.co-recipe-one-pot-garlic-parmesan-pasta.meta.json create mode 100644 tests/sample_files/recipes/tasty.co-recipe-one-pot-garlic-parmesan-pasta.recipe.json create mode 100644 tests/sample_files/recipes/www.bbcgoodfood.com-recipes-chicken-tikka-masala.html create mode 100644 tests/sample_files/recipes/www.bbcgoodfood.com-recipes-chicken-tikka-masala.meta.json create mode 100644 tests/sample_files/recipes/www.bbcgoodfood.com-recipes-chicken-tikka-masala.recipe.json create mode 100644 tests/sample_files/recipes/www.inspiredtaste.net-24412-cocoa-brownies-recipe.html create mode 100644 tests/sample_files/recipes/www.inspiredtaste.net-24412-cocoa-brownies-recipe.meta.json create mode 100644 tests/sample_files/recipes/www.inspiredtaste.net-24412-cocoa-brownies-recipe.recipe.json create mode 100644 tests/sample_files/recipes/www.kingarthurbaking.com-recipes-banana-bread-recipe.html create mode 100644 tests/sample_files/recipes/www.kingarthurbaking.com-recipes-banana-bread-recipe.meta.json create mode 100644 tests/sample_files/recipes/www.kingarthurbaking.com-recipes-banana-bread-recipe.recipe.json create mode 100644 tests/sample_files/recipes/www.recipetineats.com-beef-stroganoff.html create mode 100644 tests/sample_files/recipes/www.recipetineats.com-beef-stroganoff.meta.json create mode 100644 tests/sample_files/recipes/www.recipetineats.com-beef-stroganoff.recipe.json create mode 100644 tests/sample_files/recipes/www.simplyrecipes.com-recipes-french_toast.html create mode 100644 tests/sample_files/recipes/www.simplyrecipes.com-recipes-french_toast.meta.json create mode 100644 tests/sample_files/recipes/www.simplyrecipes.com-recipes-french_toast.recipe.json create mode 100644 tests/sample_files/recipes/www.simplyrecipes.com-recipes-perfect_guacamole.html create mode 100644 tests/sample_files/recipes/www.simplyrecipes.com-recipes-perfect_guacamole.meta.json create mode 100644 tests/sample_files/recipes/www.simplyrecipes.com-recipes-perfect_guacamole.recipe.json create mode 100644 tests/sample_files/recipes/www.taste.com.au-classic-chewy-brownie-f0960a83-1fa9-4e3e-b616-a995182613e0.meta.json create mode 100644 tests/sample_files/recipes/www.thekitchn.com-chicken-tamale-pie-23752740.html create mode 100644 tests/sample_files/recipes/www.thekitchn.com-chicken-tamale-pie-23752740.meta.json create mode 100644 tests/sample_files/recipes/www.thekitchn.com-chicken-tamale-pie-23752740.recipe.json create mode 100644 tests/test_recipes_offline_expected.py diff --git a/recipes/__init__.py b/recipes/__init__.py index 1d630fb..b8cfab1 100644 --- a/recipes/__init__.py +++ b/recipes/__init__.py @@ -23,16 +23,37 @@ from recipes.repository import ( load_recipe_ingredients as load_recipe_ingredients, row_to_recipe as row_to_recipe, ) -from recipes.scraping import scrape_recipe_ldata as _scrape_recipe_ldata +from recipes.scraping import ( + scrape_recipe_ldata as _scrape_recipe_ldata, + scrape_recipe_ldata_from_html as _scrape_recipe_ldata_from_html, +) -async def parse_recipe(conn, created_by, url: str) -> Optional[Recipe]: - ldata = await _scrape_recipe_ldata(url) +async def parse_recipe(conn, created_by, url: str, log=None, dump_dir: str | None = None) -> Optional[Recipe]: + """Parse a recipe from a URL. Returns None if parsing fails. + + Accepts an optional log callable taking a single string argument; when provided, + the scraper will emit diagnostic messages useful for manual testing. + """ + ldata = await _scrape_recipe_ldata(url, log=log, dump_dir=dump_dir) + if ldata: return await _get_recipe_from_ldata(conn, url, ldata, created_by) return None +async def parse_recipe_from_html(conn, created_by, base_url: str, html: str, log=None) -> Optional[Recipe]: + """Parse a recipe from raw HTML (offline). Returns None if parsing fails. + + This mirrors parse_recipe() but uses already-downloaded HTML via the offline + scraper entrypoint. Useful for tests/assertions against saved snapshots. + """ + ldata = _scrape_recipe_ldata_from_html(html, base_url, log=log) + if ldata: + return await _get_recipe_from_ldata(conn, base_url, ldata, created_by) + return None + + def find_yield(recipe_ldata: dict) -> int: if "recipeYield" in recipe_ldata: yield_vals = recipe_ldata["recipeYield"] diff --git a/recipes/scraping.py b/recipes/scraping.py index 632ce53..c67eca7 100644 --- a/recipes/scraping.py +++ b/recipes/scraping.py @@ -1,37 +1,275 @@ import json -from typing import Optional, Iterable, List +from typing import Optional, Iterable, List, Tuple, Dict import httpx from bs4 import BeautifulSoup +import html as _html -# A realistic browser header profile improves success rates against some CDNs/bot protections. +# POLICY: Strict ld+json-only recipe extraction +# --------------------------------------------- +# This scraper MUST NOT perform complex HTML-based ingredient parsing. +# Only two things are allowed when parsing HTML: +# 1) Discover additional, more-friendly variants of the same page (e.g., amp/print) +# 2) Locate and parse + + + + + + + + Favorite Fried Eggs Recipe - Cookie and Kate + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +

Favorite Fried Eggs

Learn how to make the best fried eggs with this easy recipe! The trick is to cook them in hot olive oil so they develop irresistible lacy edges and flavor.

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Updated by Kathryne Taylor on August 29, 2024

19 Reviews
63CommentsJump to recipe
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crispy fried egg oozing under fork

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Meet my favorite fried egg: the crispy olive oil fried egg. These fried eggs have golden, lacy, crispy edges, which contrast beautifully with their runny yellow yolks. Contrast is everything!

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Start with a good egg, a hot skillet, and a generous drizzle of olive oil, and you’ll end up with the most flavorful fried egg you’ve ever tasted. They are infinitely better than the rubbery, sulfurous eggs that come out of non-stick skillets. In fact, these are the only fried eggs I ever want to eat.

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egg in hot skillet with olive oil

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I learned this technique several years ago from Phoebe Lapine via her YouTube video on fried eggs. Thanks, Phoebe! I’ve been cooking eggs this way ever since.

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You’ve seen these crispy fried eggs on my recipes over the years, but I’m highlighting the technique today and offering all the tips and tricks I’ve learned. You’ll also get a look at my favorite recipes featuring these golden beauties.

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Ready?!

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Watch How to Fry An Egg

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How to Make the Best Fried Egg

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Tips and considerations to keep in mind:

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Start with a great egg. I like to buy local eggs, which have the most beautiful golden yellow yolks. Free-range organic eggs are great, too.

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Cook one or two eggs at a time. I usually just cook one egg at a time in a small skillet because sometimes the two eggs cross paths and stick together.

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Use a cast iron skillet if you have one. Cast iron is non-toxic and retains heat well. If you warm up the pan as directed before adding the oil, it should offer a great non-stick cooking surface. I use my 8″ cast iron pan (affiliate link) for single eggs, or 12″ pan for two eggs. My next best bet would be stainless steel. I’m hesitant to suggest non-stick pans because high heat can damage the coatings and release toxic PFOA’s into the air.

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Crack the egg into a bowl first. You can more easily avoid oil splatters this way. I also find that pouring from a bowl yields a more evenly shaped fried egg that cooks a little more evenly.

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Make sure the oil is hot before you pour in the egg. This helps ensure that the egg doesn’t stick to the bottom of the pan, and yields super crispy edges.

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Be careful and watch out for hot oil splatters! This recipe is going to leave some tiny oil splatters on your stovetop. You’ll want to step away after you pour in the egg to avoid getting splattered yourself.

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A note on basting the egg white with oil: Most olive oil fried egg recipes suggest basting the egg white (not the yolk) with the hot olive oil while it cooks. You can do this by tilting the pan and scooping up some of the hot oil with a spoon. However, I can’t do this without burning my hand with oil splatters! My eggs turn out great without basting, so I didn’t include this in my recipe.

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If you want more firm yolks: For medium eggs, just cook the egg for 30 to 60 more seconds. If you want more firm yolks than that, you can cover the egg for 30 seconds or longer while it cooks.

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Repeat with additional eggs. You can continue frying eggs in the same skillet. Just add another drizzle of olive oil before each egg. You might need to dial down the heat as time goes on (if you catch the faintest whiff of smoke, it’s too hot).

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Season as desired. These fried eggs are basically perfect right out of the skillet, but I love to sprinkle them with a little flaky sea salt and freshly ground black pepper. Serve them with a knife and a fork to cut through their crispy undersides!

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how to fry an egg

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my favorite fried eggs recipe (cooked in olive oil with crispy edges)

+ +Print
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Favorite Fried Eggs

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  • Author: Cookie and Kate
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  • Prep Time: 1 minute
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  • Cook Time: 4 minutes
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  • Total Time: 5 minutes
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  • Yield: 1 fried egg
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+ 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 19 reviews

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Learn how to make the best fried eggs with this easy recipe! The trick is to cook them in hot olive oil so they develop irresistible lacy edges and lots of flavor. You can cook 1 to 2 eggs at a time in a skillet.

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Ingredients

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  • 1 tablespoon extra-virgin olive oil
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  • 1 egg
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Instructions

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  1. Cooking 1 egg? Pull out a small skillet, preferably cast iron. Cooking 2 eggs? Use a medium-to-large skillet and use 2 tablespoons of olive oil.
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  2. Crack an egg into a small bowl or ramekin and place it near the stove. Warm your skillet over medium-high heat until it’s hot enough that a drop of water sizzles rapidly on contact.
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  3. Reduce the heat to medium and add the olive oil to the pan. Gently tilt the pan around so the olive oil covers the base of the pan. The olive oil should be so warm that it shimmers on the pan (if not, give it a little more time to warm up).
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  4. Carefully pour the egg into the skillet and watch out for hot oil splatters (if you’re planning to add another egg to the same pan, pour it onto the side so there’s room for another).
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  5. Let the egg cook, gently tilting the pan occasionally to redistribute the oil, until the edges are crisp and golden and the yolk is cooked to your liking, about 2 minutes for runny yolks or 2 ½ to 3 minutes for medium yolks. (If you’re adding another egg to the skillet, go ahead and do it while the other is cooking.)
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  6. Transfer the cooked egg(s) to a plate. If you’d like to cook more eggs in the same skillet, add another drizzle of olive oil, leave the heat at medium (you might even need to dial it down a bit to avoid smoking) and add your next egg. Repeat as necessary.
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Notes

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Seasoning suggestions: I love a sprinkle of flaky sea salt, freshly ground black pepper, and sometimes a splash of hot sauce.

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Nutrition

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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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  • Category: Breakfast
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  • Method: Stovetop
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  • Cuisine: Vegetarian
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Recipes Featuring Crispy Fried Eggs

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Simple and delicious breakfast/brunch recipes: avocado pesto toast with a fried egg! cookieandkate.com

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Avocado Pesto Toast

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“I wish I could attach a photo of how beautiful this came out. This breakfast is delicious! It’s easy to make, and the different flavors are incredible. I may never make pesto other than like this again! Even my insanely picky husband (who has never eaten an over easy egg in his life) loved It!” – Meghan

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These homemade huevos rancheros are a hearty breakfast or dinner!

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Fresh Huevos Rancheros

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“I’ve just tried this recipe, the first time I have had huevos rancheros. Simply one of the greatest foods I have ever tasted. Thank you.” – Kate

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DELICIOUS chilaquiles recipe with salsa verde instead of red sauce! This is a fantastic breakfast, brunch or dinner. cookieandkate.com

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Chilaquiles Verdes with Baked Tortilla Chips

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“SO good. Made this recipe for friends over the weekend. Took a shortcut and used pre-made salsa verde… since we were at a lake house and relaxing on a boat is more fun than chopping veggies… but still turned out great. Every one of your recipes that I have tried has been a huge success. Thanks!” – Emily

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goat cheese polenta recipe

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Goat Cheese Polenta with Roasted Vegetables

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“I made this last week for dinner and hands down it is probably one of the best meals I’ve ever made/eaten! I loved all the flavors. The veggies I roasted were bell peppers, carrots, asparagus, brussels sprouts and red onion. My husband was a huge fan too. I’m definitely adding this to my rotation.” – Kayla

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breakfast fajitas from love real food cookbook

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Spicy Breakfast Fajitas with Fried Eggs and Guacamole

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This recipe is available only in my cookbook, Love Real Food! If you haven’t tried it yet, you have really been missing out. One of my favorites, for sure!

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Please let me know how you like your fried eggs in the comments! I really love hearing from you, and I hope this technique becomes your new favorite.

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Filed Under: , , , , , , , , , , , , , ,

Ingredients:

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Kate and Cookie
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HELLO, MY NAME IS

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Kathryne Taylor

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I'm a vegetable enthusiast, dog lover, mother and bestselling cookbook author. I've been sharing recipes here since 2010, and I'm always cooking something new in my Kansas City kitchen. Cook with me!

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Comments

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    + Debra Transtrom
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    This technique works great in a heavy All-Clad fry pan also. Thought I’d try it before buying a cast iron skillet. The secret is in the preheating of the pan:-) And no, I don’t work for All-Clad haha.

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      + Kate
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      Thanks for sharing! I’m glad that pan works so well for you, Debra. Preheating is a key, I would agree!

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    + Marina P B Coelho
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    Hi I don´t know if you are vegetarian because I follow so many cook blogs sometimes I can forget, but my favorite fried egg is basically the same as your recipe goes, but with lard instead… for me it beats the olive oil (which I also make at home pretty often and also like a lot)

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      + Kate
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      Yes, I am vegetarian. I’m glad you have a go-to egg recipe too! Of course, since I am vegetarian I prefer the taste olive oil provides. I appreciate you sharing, Marina!

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    + Caryn
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    I have been loving eggs lately, so I will definitely be trying our your method. Quick question – There are so many people in the vegan/ vegetarian realm who say oil is so bad for you, what are your thoughts on oil for cooking/ dressings? I am so afraid of oil sometimes.

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      + Kate
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      Hi Caryn! Great question. My answer is it really depends on your dietary needs and the type of oil. The type of oil is important to be considered a healthier option. I prefer to stick with extra virgin olive oil, coconut oil and avocado oil (on occasion). There are several health benefits to good oils. Like being a healthy source for monounsaturated fat content, which supports heart health. Hope this helps some!

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    + Peppermint Dolly
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    This is how I make a fried egg too – delicious every time!

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    Rebecca

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      + Kate
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      That’s great, Rebecca!

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    + Randi
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    My ten year old son made your fried egg recipe this morning. He’s a fried egg aficionado with a vegan mom so your recipe brought him hope that we might finally succeed with his breakfast. He LOVED it and declared that this will be his fried egg recipe from now on!

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      + Kate
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      Look at him! That’s awesome. I think it’s great your 10-year-old is cooking! Thanks for sharing, Randi.

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    + Bruce Howell
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    Great recipe. I love a good fried egg with a runny yolk. Thank you for sharing.

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      + Kate
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      You’re welcome, Bruce! Thanks for your review.

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    + Gaby Dalkin
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    These eggs are brunch beauties!!

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      + Kate
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      :)

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    + OH LA LATKES
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    Oh wow, thank you for sharing these detailed instructions with us. This fried egg looks so scrumptious. Going to try this for breakfast tomorrow. <3

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      + Kate
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      You’re welcome! Let me know what you think!

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    + Tobie
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    This is kind of how my mom taught me to make fried eggs except she cooked them in browned butter and her skillet was a funky aluminum one. I now cook mine in my cast iron skillet that I bought as a young woman so they are well seasoned. And I also use butter but I will try olive oil sometime.

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      Let me know what you think of the olive oil! I think you will be pleasantly surprised.

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    Oh, boy, does this look great! I used your link and put the 12″ pan in my cart. How about cleaning it? Just rinse and scrub with a thingie? There’s the seasoning thing, too, which I’ve read is best done with coconut oil. I will learn. Thank you!

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      Great to hear, Marge! Just clean with water and something to get any food remaining. So yes, a thingie. :) I actually don’t season mine regularly. I find it works just to wash and then dry completely. Be sure to report back on what you think of the pan and recipe!

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    Amazing! These fried eggs look amazing. Thank you for sharing this.

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      You’re welcome!

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    There are so many ways of cooking eggs and this one is my favourite too, however, I don’t like it toasted and crispy. So I just lower the heat when cooking.

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      That works well too, Alexa! Thanks for sharing.

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    I never would have thought I wanted my eggs crunchy on the edges, but I was working from home today and decided to try for lunch. They are amazing! Thanks :)

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      Right! The crunch adds some extra flavor. Thanks for try and sharing your experience, Beth!

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    I have never fried an egg in olive oil before, but after trying this I don’t want to use anything else! It gave me the tastiest, crispiest egg white edge ever, I cleared it, which is amazing because I don’t like egg white, only the yolk. No more fried eggs just to eat the yolk!

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      Love to hear that, Deb! Yes, it does make for great tasting eggs. Thanks for your review!

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    Mmmm! This is so delicious! I’m eating it right now with toast. Time for another one. Thank you!

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      You’re welcome Lisa! Thanks for your review.

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    I love fried eggs, but I can’t bring myself to love the runny yolk! Which means I tend to overcook them to get it more solid.

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    UGH I know – I’m a terrible foodie, LOL…. have you always liked the runny yolk?

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      It’s all about preferences! You aren’t a terrible foodie. I do enjoy it! Not sure when it started.

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    Thank You Kate. I simply love making my morning egg this way, so much better. I can’t wait to try some of the above recipes, they look so yummy. Great work !!!

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      Let me know what you think when you try them, Carol-Ann!

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    good jon.. nice blog..

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      Thanks!

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    Hi Kate! I absolutely love this “recipe” and these step by step type posts on “basics” that you’ve been doing recently. They’re so incredibly helpful to me. I now make a version of your frittata each week and tried this method for fried eggs last night and they turned out perfectly. Thank you!

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      You’re welcome, Katie! I’m happy to hear that.

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    Great photos. I got up from the computer and cooked two eggs. Right this minute. Oops…I spilled a little egg yolk on the space bar. I only wish I had some cherry tomatoes in the fridge. The pesto recipe looks to good to pass up.

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      Thanks for sharing!

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    I’ve always flipped my eggs when frying them. No flipping in this recipe? I just made them for breakfast and fought the urge to flip them but ended up doing so anyway because they just seemed totally raw on top. They’re delicious but I’m wondering if you can explain how the top gets cooked at all without flipping. Thanks, Kate!

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      Hi Dani! Great question. It really matters that you are using the right pan and that you get your pan hot enough to begin with. Check out my tips! Preference on firmness is also up to you. Cook a little longer if you don’t like a runny egg. Hope this helps! See step 5 as well for direction on time to cook.

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    Hi! Recipe looks amazing, but I need help!

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    Do your eggs ever bubble? When I make the switch from medium-high to high and drizzle the oil, I wait about 30 seconds to drop the egg. It sort of bubbles if the heat is too high, and if the heat is on medium, it doesn’t cook that well-just burns the edges. Btw-I’m using a regular pan, not a cast iron skillet.

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      Interesting! What type of oil are you using? Is your stove gas or electric?

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    Hey Kate best fries egg recipe ever
    +Will defitnetly use it again – Lydia ☺

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      The best, great! Thanks for your comment and review, Lydia.

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    Your blog is delicious!! I absolutely love reading it. Thank you!

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      Thank you, Amanda!

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    This is how my mother always made fried eggs and although I have tried, have never been able to repeat

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    Olive oil and cast iron pan must be the secret. Thanks.

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      Thanks for sharing, Anna!

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    Personally, I think the perfectly cooked egg is how the person eating them loves them cooked. I happen to love mine with Crunchy and Runny, so your method should work beautifully for me. To those dissing this method, maybe the classical French way is not what many people like. I tell people “I won’t Yuk your Yum” if you don’t do mine.

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    can i use canola oil instead of olive oil? pls let me know. Thanks

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      I don’t prefer canola oil, but it may work just fine.

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        Thanks for letting me know of conola oil, I was not aware of this.

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    Super easy, I really loved making fried eggs. I made it two days in a row. I will continue to make them now that I know how to make them. Thanks a lot.

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    Wonderful fried eggs. They turned out absolutely perfect and my boyfriend practically did cartwheels! The cast iron pan is the secret and hot oil.
    +I’ll definitely be watching your website for more handy tips and recipes.
    +Thank you!

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      You’re welcome, Kelly! Thank you for commenting.

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    Excellent.

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    My grandmother Ellie calls these eggs with “lacy underpants”
    +❤️

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    This recipe collection comes at a wonderful time, Honestly, I can eat eggs any time of the day! Your compilation gives me lots of new ideas! I especially love Crispy Fried Eggs that The taste is very unique.

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    Loved this fried egg recipe! I’ve been wanting to make eggs in my cast iron skillet but I’ve see so many people say their not good for eggs?? I thought, really? My Ggrandma always did. So I hesitated till I found your recipe!!!
    +super easy & quick

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      I’m glad you loved it, Christie! I appreciate your review.

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    This is exactly how I prefer to eat eggs! Until now I have separated the yolk out to fry the white until the edges are crispy, adding the yolk at the last minute so as to leave it runny. Tomorrow morning I will try your method – I have great hopes!

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As Seen In

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Shakshuka

Read 996 Comments

by Lisa Bryan on May 08, 2025

This post may contain affiliate links. See my disclosure policy.

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Serves 6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Jump to Recipe
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Shakshuka is an easy, healthy meal in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.

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Shakshuka in a saute pan.
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The first time I had shakshuka was years ago on a trip to Egypt with my mom. I remember instantly loving the meal and the simple yet bold flavors and spices. So when I recently visited Israel and Jordan, where shakshuka is almost a national dish, it was the meal I was most eager to dive into, once again.

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I spent two weeks traveling throughout Israel and Jordan (on the most glorious trip) and was able to enjoy shakshuka many times over. To be honest, I considered it “research” so that I could bring you the most authentic rendition.

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What is Shakshuka?

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Shakshuka is a classic North African and Middle Eastern dish and one that’s eaten for breakfast or any meal of the day. It’s made from simple, healthy ingredients and is vegetarian. Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top.

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Today, you can find many variations of shakshuka, like my Green Shakshuka with Brussels Sprouts and Spinach and Orange Shakshuka with Butternut Squash. You can also add feta or goat cheese and adapt it to your taste. The options are endless – which is what makes this dish such a national favorite (of so many countries!).

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Close up photo of shakshuka in a pan.
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Shakshuka Ingredients

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  • Vegetables: The base of shakshuka is a mix of sauteed onion, bell pepper, and garlic, along with tomatoes (I use a can of whole peeled tomatoes).
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  • Spices: The simple combination of paprika, cumin, and chili powder imparts incredible flavor. And the aroma instantly takes me back to meandering the spice souks in Cairo and Amman.
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  • Eggs: The eggs gently poach in the spiced tomato mixture. You can cook them as long as you’d like for your perfect yolk texture. I personally prefer my yolks a bit runny.
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  • Fresh Herbs: A sprinkle of freshly chopped parsley and cilantro not only adds a pop of green, but also adds yet another layer of flavor.
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Taking a portion of shakshuka out of the pan.
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How to Make Shakshuka

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It’s really easy to make shakshuka, especially if you use canned tomatoes (though you can always use fresh tomatoes as well – see my tip below).

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Saute the veggies. Dice an onion and red bell pepper and add that to a sauté pan with a little olive oil over medium heat. Stir the veggies for about 5 minutes, or until the onions become translucent. Then add the garlic and spices and stir for another minute, until the mixture is nice and fragrant.

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Sauteing onion and bell pepper in a pan.
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Simmer the eggs on top. Pour in a 28-ounce can of whole peeled tomatoes and use your spatula to break up the tomatoes into smaller pieces. Once this entire mixture is lightly simmering, you can crack your eggs on top. Use your spatula to make little holes for the eggs, then crack an egg into each hole. I use six eggs, though depending on the size of your pan you may use more or less. Reduce the heat to low, and cook for another 5 to 8 minutes or until the eggs are done to your liking.

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Eggs poaching in spiced tomato mixture.
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Garnish with fresh herbs. Before serving, season the eggs with salt and a generous amount of freshly chopped parsley and cilantro. Enjoy!

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Shakshuka in a pan.
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Common Questions

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Is shakshuka spicy?

Shakshuka spices may vary, but you’ll commonly find paprika, cumin and chili powder, along with fresh garlic. I’d consider it flavorful spicy, not hot spicy. Though you can always add cayenne pepper if you’d like to heat it up.

How do I prevent runny egg whites?

The eggs should cook fully after simmering for 5 to 8 minutes in the pan. But if you’d like to speed up the process, go ahead and add a lid. They’ll cook in about half the time.

Can I swap in fresh tomatoes for the canned tomatoes?

Yes, you sure can. I’m using whole peeled tomatoes which break down easily into a soft texture (as there’s no skin). But you can use diced fresh tomatoes as well. If using fresh, you’ll need about 10 to 12 tomatoes.

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A single serving of shakshuka on a plate.
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Shakshuka is abundant in tel aviv

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Tel Aviv is a bustling, vibrant, hip, outdoor cafe-vibe kind of city. I didn’t know what to expect with Tel Aviv, but I can tell you this, it blew me away. There’s a youthful energy to the city and I encountered some of the friendliest, most hospitable people.

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There’s gorgeous Mediterranean weather year round in Tel Aviv, but let me tell you, the food scene is definitely something to write home about. I ate. And ate. And ate. Everything is fresh, veggie-heavy, loaded with herbs and layered with flavor. It’s a dream city for vegetarians and those who just like phenomenal food.

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The photo below is one shakshuka I enjoyed in Tel Aviv. How adorable is that single-serving portion served up in a mini sauté pan? Shakshuka with freshly squeezed juice and a side of fruit, yes please!

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What To Serve With Shakshuka

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It’s quite common to serve pita or some type of bread with shakshuka. You can dip it in the sauce to soak it all up! I was fortunate in Tel Aviv to find several restaurants that served gluten-free pita, much to my delight! But here are a few other ideas:

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More Healthy Breakfast Recipes

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I hope you enjoy this authentic shakshuka recipe from my travels to Egypt, Israel, and Jordan. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below.

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Shakshuka in a pan with fresh herbs on top.
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Shakshuka Recipe (Easy & Traditional)

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Author: Lisa Bryan
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4.94 from 492 votes
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Serves 6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Description

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Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It's easy, healthy and takes less than 30 minutes to make. Watch the video below to see how I make it in my kitchen!
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Video

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Equipment

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Ingredients 
 

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, seeded and diced
  • 4 garlic cloves, finely chopped
  • 2 teaspoon paprika
  • 1 teaspoon cumin
  • ¼ teaspoon chili powder
  • 1 (28-ounce can) whole peeled tomatoes
  • 6 large eggs
  • salt and pepper, to taste
  • 1 small bunch fresh cilantro, chopped
  • 1 small bunch fresh parsley, chopped
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Instructions 

  • Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  • Add garlic and spices and cook an additional minute.
  • Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  • Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.
  • Garnish with chopped cilantro and parsley before serving.
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Lisa’s Tips

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  • If you’re not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it’s also served with pita, but I love to serve it with slices of avocado.
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  • Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan, like this beauty from All Clad.
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Nutrition

Calories: 146kcal | Carbohydrates: 10g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 256mg | Potassium: 409mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1371IU | Vitamin C: 40mg | Calcium: 80mg | Iron: 3mg
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©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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Did you make this recipe?Mention @downshiftology or tag #downshiftology!
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Recipe originally posted December 2018, but updated to include new photos, video, and information for your benefit!

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You May Also Like

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About the author

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Lisa Bryan

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Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Read More About Me
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+ 4.94 from 492 votes (91 ratings without comment) +
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Thank you for taking the time to write a review—I always love reading your comments.

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All comments are moderated before appearing on the site, as per the community guidelines. Thank you for your patience! Please note that anonymous star reviews without comments are not allowed on Downshiftology, to ensure the integrity of recipe reviews.

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996 Comments

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    This is now my go-to shakshuka recipe! It comes together so quickly and it tastes amazing every time. Thank you!5 stars

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    Amazing recipe! Very delicious. I’m sure your travels to Palestine and Jordan must’ve been beautiful. My family enjoyed this dish thoroughly and the measurements were perfect :)5 stars

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      They were definitely life-changing trips! Happy to hear you and your family loved this shakshuka recipe, Sumi.

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    Hi Lisa! Just made this for my husband and I for dinner and we absolutely loved it. Thank you so much for the wonderful recipe and inspiration to try new things!! I can hardly wait for my daughter to get home to try it. She’s the adventurous cook in our family and I’m betting she loves it!5 stars

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      Happy to hear you both loved this shakshuka recipe, Maureen! I hope your daughter loves it too!

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    Made this recipe so many times. It’s simply delicious and so easy to make. I didn’t use bell peppers. Sometimes I add chickpeas or black beans.5 stars

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    Have made this recipe a couple of times now, so easy and delicious! Really adaptable as well, this time around I chucked in some white beans that I had left over in the fridge for an extra protein boost and served over crispy potatoes (also left over). So yum5 stars

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      Love the way you tweaked this recipe to make it your own with the white beans and potatoes! Sounds delicious, Danny.

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    Thank you for sharing the Recipe. I’ve just made a very good Shakshuka for my guest and they love it ❤️5 stars

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    This shakshuka is the best! My husband and I eat it over toast at least once a week. It has the perfect balance of flavor. There’s no need to alter the recipe at all.5 stars

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      I’m so glad this shakshuka dish has become a regular part of your breakfast routine now, Jill!

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    Made this a couple of months ago and yummo. Just the right level of seasoning and wow flavortown express.5 stars

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    The whole family loved it! I went heavier on the spices, added some curry power and simmered the sauce down a bit before adding the eggs. Nutritious, healthy and satisfying breakfast!5 stars

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    I really enjoyed reading this. Shakshuka is one of my favorite meals too, so simple but full of flavor. I once checked SheMed’s blogs for some healthy recipe ideas and it reminded me how easy meals like this can also be so nourishing. Definitely going to try your version at home!

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    Yum Yum! And so easy! I have no excuse not to make this like monthly! I was out of whole tomatoes so I used large can of Diced – came out great!5 stars

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    I make this for guests because of how easy and delicious it is every time!! Sooo good and comforting5 stars

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      Yes, it’s a great recipe for family, friends, and other guests. So happy you love it!

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    I love this recipe! Ive done multiple times and its always a hit with house guests when I cook for breakfast. I will have to try next time with the falafel :D5 stars

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    Cilantro, like avocado is way over used. I’d use baby spinach for “a flash of green”

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    I love this recipe i serve with a sour dough bread or toast.Every one loves it.5 stars

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    My husband is the default chef in our household, but I consider this recipe one of my signature dishes! Since I didn’t really learn how to cook growing up, this recipe is simple enough for me to make to perfection every time! I’ve fed this meal to guests many times, and they tell me weeks later that they’ve still been thinking about it because it was just so delicious. I highly recommend this recipe. It takes some staple ingredients and turns them into a delicious and nutritious meal!5 stars

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      Thrilled to hear this shakshuka has become a signature dish, Leah!

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    Third time making this and second time adding sweet baby spinach. Such a versatile meal. Having this this evening for dinner. Thanks. We love it.5 stars

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    For the shakshuka, I don’t like chunks of tomato. Could I use a tomato sauce?

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    I’ve made this a few times as written and it is absolutely delicious. But with so many beautiful fresh tomatoes in my kitchen right now, I wanted to try a couple things, just to see if it made any difference. So instead of canned tomatoes, I used a mix of chopped heirlooms and some Romas. I also used Aleppo pepper in place of regular chili powder because it’s wonderful in your Turkish eggs recipe and other middle eastern dishes. I also added a tablespoon of tomato paste after the garlic. I don’t know why, it just seemed like a good idea at the time. You’re right that using fresh tomatoes added a fair amount of time to the cooking process – it took a good 25 minutes for the tomatoes to break down, but it was so worth it. I did another weird thing. At the very end before I added the eggs, I threw in some cubed day-old crusty bread I made, and it was a fun added texture. Plus it helped with the added juices from the fresh tomatoes. I’ll happily go back to canned tomatoes in the fall, but I really loved using fresh tomatoes while I can. Your shakshuka is a favorite in our house!5 stars

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      Thanks for sharing your experimental experiences with this recipe, Mitzi! The Aleppo pepper is a great idea for adding a flavorful touch as well.

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      I have lots of garden tomatoes in my yard too. When you made it with fresh tomatoes, did you remove the skins first?

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    This is my second time making shakshuka. I burned the tomatoes the first time but made it right this time around. Also added roasted eggplant with curry on top. Delicious!5 stars

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    Just made this for breakfast for hubby and me – added some fried up kale at the end, and sprinkled a bit of feta on top. Absolutely delicious! Will definitely add this Israeli/North African dish to our weekends! I might try with smoked paprika next time. Thanks for the recipe :)5 stars

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    Cannot wait to make this. Much easier than I thought it would be.

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    Can I use smoked paprika instead of regular?

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      Hi Sandie – yes, you can use whichever paprika you prefer. Enjoy!

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    Hi! So excited to try this! May I ask: why whole tomatoes? Would using a can of crushed work just as well and save you having to break them up? Thanks!

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      Hi Tamera – You can freeze the sauce, but without the eggs as poached eggs do not freeze well.

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    Omggggg so good. I’ve been wanting to try this one for awhile and I finally did! So obsessed and 2/3 of my kids like it too which is a huge win. Such a great easy recipe for any meal. Thanks Lisa!5 stars

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      Glad you finally got around to trying this shakshuka recipe, Katie. Enjoy!

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      I am going to make this for the first time. I’m trying to see what is the best side to put with it because it had so much juice in it. If anyone.
      +Can give me some ideas of what to put it on the side. I would appreciated it.

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        Hi Shawna, in the tips after the recipe it mentioned pita bread. Most breads would probably work.

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      This dish originated in Tunisia, not Israel. It’s also very loved and enjoyed by Palestinians in North Africa and the Middle East.5 stars

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        Just cook the awesome food and keep your politics to yourself.

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        Lisa literally wrote, “Shakshuka is an easy, healthy meal in Israel AND other parts of the Middle East and North Africa”.

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Lemon Chicken Piccata with Grilled Bread

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Chicken Piccata - you won't believe how easy this recipe is! Perfect with a green salad and grilled bread for soaking up all the extra sauce. | pinchofyum.com this recipe
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Well this was amazing. I definitely didn’t eat the sauce out of the pan with a spoon because that would be weird right? Seriously SO TASTY!

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Pinch of Yum LogoNatalie

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Today’s post is sponsored by Land O’Lakes – we ♡ their European Style Super Premium Butter with all the heart-eyed emojis.

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Is it just me or is chicken starting to be awesome again?

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Through the last few years, Pinch of Yum aka my-personal-self went through a phase of chicken rebellion. I was doing things like creating meals with plant-based things like MUSHROOMS or NUTS or TOFU. Okay waaaait I still really love mushrooms and nuts and tofu and I am definitely still a part-time vegetarian with a deep love for the whole plant-based thing. Exhibit A.

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But somewhere between the garlic and basil // the lemon and capers // the gold standard of BUTTER: me and chicken are back in business over here.

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And today I’d like to present to you with my latest chicken favorite which is, in essence, juicy chicken breasts coated in a white wine lemon butter sauce situation and dotted (overwhelmingly dotted, if you will allow it) with those irresistibly briny capers. My mouth is watering. WAH TER ING. 👅

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Oh, chicken piccata, you beauty, you.

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Chicken Piccata - you won't believe how easy this recipe is! Perfect with a green salad and grilled bread for soaking up all the extra sauce. | pinchofyum.com
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Now, I say all that about chicken but now I’m going to go and tell you the truth. The truth is that it’s not chicken that makes this amazing – it’s the combo of flavors in the sauce.

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P.S. Welcome to my sauce blog. Food? That’s nice. But SAUCE? I can’t even. I need all of the sauces, ever. This has been a slow fade over the last five years, but I think we can officially say we’re there. New job title: Sauce Blogger.

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When you simmer a white wine reduction with tangy lemon slices and salty chicken broth, good things are going to happen. Good as in magical. Good as in why are you still reading this post. W-H-Y.

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But friends, you don’t stop there. No. You are hungry for the mouth-puckering brine of the capers, aren’t you? I just knew it. You and I jive with this whole sauce blogging thing. So the important next step is that you get extra-generous and you throw the whole darn jar of those little green-ish poppers up in the mix.

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I’m literally puckering my mouth right now as I imagine how salty-tangy it is.

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Right? RIGHT? Oh my gosh, it’s so good.

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And that’s exactly what you do.

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Chicken Piccata - you won't believe how easy this recipe is! Perfect with a green salad and grilled bread for soaking up all the extra sauce. | pinchofyum.com
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Chicken Piccata - you won't believe how easy this recipe is! Perfect with a green salad and grilled bread for soaking up all the extra sauce. | pinchofyum.com
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This whole sauce wouldn’t be complete without the gold standard of creamy and luscious – LAND O LAKES® European Style Super Premium Butter. That velvety finish to your sauce takes it to the NEXT LEVEL, man.

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Speaking of levels. Grilled bread is on the scene and we’re going to Level 500 now.

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If this recipe is about the sauce, then this recipe is really about the bread, because you just fry that bread up in a little olive oil and butter (or grill, if it’s summery where you live because it will look cooler with grill marks, but I live in Minnesota where it’s already cold and dark by 6pm and so I “grill” in a skillet, okay? don’t be mad) and then you dunk said buttery golden brown bread into the leftover sauce.

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Demo in three, two…

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Chicken Piccata - you won't believe how easy this recipe is! Perfect with a green salad and grilled bread for soaking up all the extra sauce. | pinchofyum.com
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I am excited for you. 👌

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+ Lemon Chicken Piccata in a pan.
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Lemon Chicken Piccata with Grilled Bread

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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4.6 from 41 reviews

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  • + Author: Pinch of Yum
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  • + + Total Time: 30 mins
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  • + + Yield: 4 pieces 1x
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Description

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Chicken Piccata – you won’t believe how easy this recipe is! Perfect with a green salad and grilled bread for soaking up all the extra sauce.

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Ingredients

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  • 1 pound boneless skinless chicken breasts
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  • 1/2 cup flour
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  • salt and pepper
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  • 4 tablespoons LAND O LAKES® European Style Super Premium Salted Butter
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  • 2 tablespoons olive oil
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  • 1/2 cup white wine
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  • 1 1/2 cups chicken broth
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  • 1 large lemon, sliced thinly (leave about 1/4 of the lemon intact for the juice)
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  • 1/4 cup jarred capers
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  • fresh parsley
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Instructions

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  1. Cut the chicken breasts in half so that you have a total of four pieces. Cover with plastic wrap and pound them to an even thickness of about 1/2 inch or less. Place the flour in a bowl with some salt and pepper. Dredge the chicken in the flour mixture and set aside.
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  2. Heat 2 tablespoons of butter and the olive oil in a heavy skillet over medium high heat. Add the chicken and fry for a few minutes, flipping once. Both sides should be golden brown. Remove chicken and set aside.
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  3. Add the wine to the skillet and let it get all sizzly so you can scrape browned bits off the bottom. Add the broth and lemon slices. Let the mixture reduce to half or less. Add the capers, butter, and any remaining juice you can get out of the lemon nubs. Arrange the chicken pieces back in the pan and sprinkle with fresh parsley. VOILA!
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Notes

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For the “grilled bread,” you have a few options. You could brush a few pieces of sliced baguette or country loaf with butter and actually grill it on a grill or toast it in the oven.

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But my FAVORITE is sort of a grill/fry situation – heat a thin layer of oil AND butter together in a heavy skillet and add a few pieces of bread to each side, flipping once until both sides are golden brown and heavenly. Drain on paper towels, and now use the crispy golden brown bread to sop up that briny sauce. Ugh, I’m drooling. It’s so, so good.

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  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Dinner
  • Cuisine: Italian
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Keywords: chicken piccata, lemon chicken piccata, grilled bread

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Did you love this recipe?

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I’d love if you’d leave a rating or review below! Your feedback helps others find the recipes that are fan-favorites!

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Pinch of Yum has partnered with Land O’Lakes for an exclusive endorsement of LAND O LAKES® European Style Super Premium Butter. This post is sponsored by Land O’Lakes.

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One More Thing!

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This recipe is part of our easy Italian-inspired recipes page. Check it out!

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+ Filed Under: 5 Ingredients All Recipes Baking Dinner Fall Lemon Main Dishes Meat and Chicken Quick and Easy
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October 19, 2015
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I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.

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168 Comments

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    So I’ve never had a caper (I’m ashamed) but I love everything else about this chicken dish. It sounds almost identical to chicken Francaise, which I love! Maybe it’s time I go buy a jar of capers?

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      Capers are very good. You will be glad you bought tjem 🙂

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          No problem Aretha. I think most of us figured it out …

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    Anything with chicken, lemon, butter or capers makes me very, very happy. So obviously I’m rather excited to try this!

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    The fact that I find this delicious, even though I don’t like capers, says enough. And at my place chicken was always awesome 🙂

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    + + 10/19/15 @ 9:25 am +
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    I am practically salivating. Sopping up that buttery goodness with that bread…heavenly!

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    + + 10/19/15 @ 10:29 am +
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    I follow your blog for the plant based food but I am determined to make this sauce with something vegetarian because it looks so amazing! Any suggestions?

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      Im gonna try it with Tofu..Give it a try if u like tofu..

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      Hi, Laura! I think this sauce has various vegetarian options that would go well… Tofu, tempeh, fried eggplant, fried zucchini, or just mixed vegetables!

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    I’m always about the butter. Give me the good stuff! And this chicken looks perfectly cooked. Mmm…

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    Yum, yum, yum! I want to make this, but I lack confidence frying the chicken. Can you give more info on how hot the pan should be and how many minutes on each side- or a tip on how you know when the chicken is perfect? Thanks so much!

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      It really depends on your burner and how powerful it is, also how thick the chicken breast is, and what type of pan you’re using. I find nonstick cookware to be a little more forgiving when it comes to chicken. In general, 4-5 minutes per side should be plenty.

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    Okay, I just need to say WOAH. I am SERIOUS. Over the last year or so you have just gone to a whole new level of yummy…I mean no wonder DeLallo and European Style Butter want to partner up with you. You are doing awesome, Lindsay! Such rich content and sophisticated yet simplistic dishes all over this site 🙂 ten thumbs up 😉

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    This recipe looks amazing!! Chicken Piccata was one of the very first recipes I ever learned to make in Culinary School! So very delicious…capers are a great little salty treat! I agree about butter being the most important part of this meal:)

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    Dark and cold where I am too…. bring on the comfort foods (and butter AND all the BREAD!!) 🙂

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    You do know that sometimes I just come here for the drool worthy photos, right? Oh yum!

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    Try using chicken thighs…so much more flavor, and they don’t dry out as much!

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    Wow. I wasn’t even hungry then I saw this and I’m ravenous! Love capers 🙂

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    Chicken Piccata is so underrated. It’s my go-to at Itallian restaurants.

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    You are terrific! I am so excited that I found your blog through bloglovin. Now I’ll be following all your recipes! Thank you!

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Triple Chocolate Cake (Popular Recipe!)

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sally mckenney headshot purple shirt.Author:
Updated: 01/13/2022
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With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake, too. See recipe note.

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slice of chocolate cake on a plate
This post may contain affiliate links. Read our disclosure policy.
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Originally published in 2013 and now with more in-depth descriptions, a helpful video tutorial, clearer instructions, and different ways to use this classic chocolate cake recipe. I hope you enjoy all the new features in this recipe post!

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Devil’s Food Chocolate Cake… But Better

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This pictured cake is a combination of chocolate buttercream and mock-devil’s food cake. You know the Devil’s Food chocolate cake you get at a restaurant or even from a box mix? This is that exact cake, only completely homemade. Notice the reddish tint? That’s where the name Devil’s Food comes from. The baking soda in this recipe reacts with the natural cocoa powder, which results in the reddish color. More on the science behind using dutch-process vs. natural cocoa powder here, if you’re interested.

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This is, without a doubt, the best chocolate cake I’ve ever had. And judging by your feedback in the reviews, I’m confident you’d say the same thing!

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This Chocolate Cake Is:

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  • Extra moist
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  • 2 layers, but can be made as 3 layers or as a sheet cake
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  • Soft with a velvety crumb
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  • Deeply flavorful
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  • Unapologetically rich, just like my flourless chocolate cake
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  • Covered with creamy chocolate buttercream
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chocolate cake on white cake stand
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chocolate frosting on cake with chocolate chips around the exterior.
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Key Chocolate Cake Ingredients & Why

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Each ingredient serves an important role. For best results, do not make substitutions.

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  1. All-Purpose Flour: The structure of the cake. Unlike confetti cake where you can use either, do not use cake flour here—when combined with ultra-light cocoa powder, cake flour is too fine for this cake.
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  2. Unsweetened Natural Cocoa Powder: Do not use dutch-process cocoa powder. If you’re interested, see dutch-process vs natural cocoa powder for an in-depth explanation.
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  3. Baking Soda & Baking Powder: Remember the differences in baking soda vs baking powder? We use both here for lift.
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  4. Salt: Salt balances the flavor.
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  5. Espresso Powder: Espresso powder is optional, but I recommend its addition because it enhances the chocolate flavor. The chocolate cake will not taste like coffee, I promise. I use espresso powder in my chocolate zucchini cake, Guinness cake, chocolate raspberry cake, and marble loaf cake too!
    You can find it in the coffee aisle at the grocery store or online.
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  6. Oil: Don’t use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture. Same goes for my chocolate cake roll recipe, too.
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  7. Eggs: Use 2 room temperature eggs. To speed up the gently warming, place refrigerated eggs in a cup of warm water for 10 minutes. Did you know what the temperature of your ingredients has a direct correlation to the success of your recipes? Unless otherwise noted, use room temperature ingredients.
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  8. Buttermilk: This chocolate cake requires the moisture and acidity from buttermilk. Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot liquid. You can read more about this next and see my dark chocolate mousse cake, tuxedo cake, black forest cake, German chocolate cake, and chocolate peanut butter cake recipes.
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  9. Vanilla Extract: Vanilla extract adds flavor.
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  10. Hot Coffee or Hot Water: Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. You’ll notice I don’t use hot liquid in my chocolate cupcakes recipe. That’s because there isn’t the same volume of dry ingredients. With this amount of cake batter, we need a hot liquid to break up the cocoa powder lumps resting in all that flour. If you don’t drink coffee, you can use hot water. For deeper and darker flavor, though, use coffee. (Decaf coffee works!) You use it in this black velvet cupcakes recipe, too.
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dark cake batter in glass bowl with whisk.
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What an Easy Cake!

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No mixer required for the batter, simply whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients (or vice versa, it doesn’t make any difference), add the hot coffee, then whisk everything together. The cake batter is thin. Divide between 2 9-inch cake pans. You can easily stretch it to 3 or 4 8-inch or 9-inch cakes if needed. Or make a quarter sheet cake using a 9×13-inch cake pan. See my recipe notes for details.

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Need a 1 layer cake? Use this mint chocolate cake recipe for 1 9-inch round cake.

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Need cupcakes? Use either my super moist chocolate cupcakes, chocolate cupcakes with vanilla frosting, or cream-filled chocolate cupcakes recipe.

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Lately I’ve Been Using Sour Cream

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As mentioned above and in the video tutorial, there are two ways to prepare this cake batter and the slight difference involves the wet ingredients. You can follow the recipe as written using buttermilk and hot coffee/water. Or you can add sour cream. Whichever way you make it, the process is the same. (Just reduce the liquids and add sour cream!)

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  1. Original Version (pictured and written below): The original recipe produces a very thin batter. The cake is extra soft with a deliciously spongey texture.
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  2. Sour Cream Version (written in recipe notes and shown in video tutorial): By replacing some of the buttermilk and hot coffee with sour cream, the cake batter is slightly thicker and produces a slightly denser cake with more structure. I love using sour cream in my vanilla cake, too!
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Both cakes are equally moist and chocolatey with the same flavor and ease of preparation. It just depends if you want a spongier cake or not. 🙂

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slice of chocolate cake on a white plate.
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Silky Chocolate Buttercream

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Like my yellow cake, I use my favorite chocolate buttercream. I slightly increase the amount of each ingredient to produce extra frosting. If you prefer a thinner layer of frosting, use the chocolate buttercream recipe. But if you crave extra buttercream, follow the frosting measurements below. You need 6 ingredients total:

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  1. Unsalted Butter
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  2. Confectioners’ Sugar
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  3. Unsweetened Cocoa Powder
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  4. Heavy Cream or Milk
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  5. Vanilla Extract
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  6. Salt
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Because there is no leavening occurring, you can use either dutch-process or natural cocoa powder in the buttercream. Heavy cream provides an extra creamy frosting, but milk can be substituted if needed.

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While I love chocolate frosting here the most, this cake is also wonderful with vanilla buttercream or strawberry buttercream frosting instead!

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chocolate frosting in glass bowl.
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slice of chocolate layer cake on a plate
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So, why do I call it triple chocolate layer cake when it only has 2 layers? Well, chocolate is used three times: chocolate cake, chocolate frosting, chocolate chips. Press a handful on top like we do with warm chocolate chip cookies, or go with “the more the better” motto like we did. Let’s eat!

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Deliciously Moist Chocolate Layer Cake

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  • + Author: Sally
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  • + + Prep Time: 30 minutes
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  • + + Cook Time: 25 minutes
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  • + + Total Time: 4 hours
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  • + + Yield: serves 12-16
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  • + + Category: Dessert
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  • + + Method: Baking
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  • + + Cuisine: American
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Description

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This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake. See recipe Note.

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Ingredients

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Cake

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  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
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  • 3/4 cup (62g) unsweetened natural cocoa powder
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  • 1 and 3/4 cups (350g) granulated sugar
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  • 2 teaspoons baking soda
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  • 1 teaspoon baking powder
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  • 1 teaspoon salt
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  • 2 teaspoons espresso powder (optional)
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  • 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
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  • 2 large eggs, at room temperature
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  • 2 teaspoons pure vanilla extract
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  • 1 cup (240ml) buttermilk, at room temperature
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  • 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)
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Chocolate Buttercream

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  • 1 and 1/4 cups (282g) unsalted butter, softened to room temperature
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  • 3 and 1/2 cups (420g) confectioners’ sugar
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  • 3/4 cup (62g) unsweetened cocoa powder (natural or dutch process)
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  • 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
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  • 1/4 teaspoon salt
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  • 1 teaspoon pure vanilla extract
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  • optional for decoration: semi-sweet chocolate chips
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Instructions

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  1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
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  2. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
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  3. Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
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  4. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
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  5. Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy—about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
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  6. Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
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  7. Refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4–6 hours before serving. Cake can be served at room temperature or chilled.
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  8. Cover leftover cake tightly and store in the refrigerator for 5 days. I like using a cake carrier for storing and transporting.
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Notes

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  1. Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature then continue with step 5. You can prepare the chocolate buttercream 2-3 days in advance. Cover and refrigerate, then bring to room temperature before spreading onto/assembling the cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.
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  2. Special Tools (affiliate links): 9-inch Round Cake Pans | Electric Mixer (Handheld or Stand Mixer) | Glass Mixing Bowls | Whisk | Cooling Rack | Cake Stand, Serving Plate, or Cake Turntable | Icing Spatula | Bench Scraper | Cake Carrier (for storing)
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  3. 3 Layer Cake: You can also prepare this cake as a 3 layer cake. Divide batter between three 8-inch or 9-inch cake pans in step 1 and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. This frosting will be enough for 3 layers. If desired, use the frosting recipe from my Piñata Cake if you want extra frosting.
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  4. Cocoa Powder: Use natural cocoa powder in the cake, not dutch-process. (See dutch-process vs natural cocoa powder for more information.) Since there is no leavening occurring in frosting, you can use either natural or dutch-process in the chocolate buttercream.
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  5. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough room temperature whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
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  6. Sour Cream Version: Lately I’ve been using a mix of sour cream and buttermilk, as well as reducing the hot coffee. Reduce the buttermilk and hot coffee to 1/2 cup (120ml) each. Add 3/4 cup (180g) of room temperature full-fat sour cream with the wet ingredients. You can see this described above, in the video tutorial, and in my dark chocolate mousse cake. That cake and this cake are both fantastically moist, but the sour cream version has a slightly sturdier crumb.
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  7. FAQ: The sour cream version (note above) makes a sturdy enough cake that will hold under fondant.
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  8. Amount of Cake Batter: This recipe (and the sour cream version) yields about 6 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions.
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  9. Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about why room temperature ingredients are important.
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  10. Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Instead, they deepen the chocolate flavor. I highly recommend them both. You can find espresso powder in the coffee aisle at the grocery store or online. You can use the same amount of instant coffee (the powder) instead of espresso powder if desired. If coffee isn’t your thing, you can leave out the espresso powder and use extra hot water or hot chai tea.
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  11. Bundt Pan: I recommend my chocolate cream cheese Bundt cake but without the cream cheese filling. Reduce buttermilk in that recipe to 1/4 cup and increase sour cream to 1 cup.
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  12. 9×13-inch Pan: You can bake this cake in a 9×13-inch baking pan. Same oven temperature, about 35-40 minutes bake time.
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  13. Chocolate Cupcakes: Here is my favorite chocolate cupcakes recipe. Same unbelievable texture as this cake! (You’ll notice I don’t use hot liquid in that recipe. That’s because there isn’t the same volume of dry ingredients to break up. If you need more than 1 dozen chocolate cupcakes, use this chocolate cake recipe for 2-3 dozen. Same baking instructions as my chocolate cupcakes.
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Recipe adapted from Ina Garten and originally from Hershey’s

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sally mckenney headshot purple shirt.
About the Author

Sally McKenney

Sally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.

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Reader Comments and Reviews

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    Linda Lilly says:
    November 3, 2025
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    This cake was created in my kitchen yesterday. I only had Dutch Processed Cocoa so, as suggested, I added 1 1/2 tsp of vinegar to the wet ingredients. This seemed to work. Only had two 8” round pans and they did the job. It was SO delicious that my hubby of 35 years said he’d marry me all over again because of this cake. Big thank you hugs to you, Sally.

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    Teresa B. says:
    November 1, 2025
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    Hi Sally,
    +I absolutely love your recipes and recommend them to everyone that compliments my baking.
    +Will the batter for your triple chocolate cake be enough for 15 x 11 pan?
    +Thanks.

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      Michelle @ Sally's Baking says:
      November 1, 2025
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      Hi Teresa, Here is everything you need to know about converting recipes to different Cake Pan Sizes.

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    Trish Watling says:
    November 1, 2025
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    The cocoa powder measurement is incorrect in your recipe, both in the cake and the icing. 3/4 cup is 162g and not 62g. So I’m confused about which it should be?

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      Sally @ Sally's Baking says:
      November 1, 2025
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      Hi Trish, cocoa powder is quite light. 1 cup of cocoa powder weighs less than ingredients like flour and sugar. 1 cup is around 82g.

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    Lynne-Marie says:
    October 31, 2025
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    Thank you Sally for sharing your amazing recipes! This Chcolate cake is only the second from scratch cake I’ve ever made. It turned out perfect. it was perfectly moist and tasty. I still need to figuer out how to properly ice it and to get it from the pan to my plate without losing a thin layer off the top. Interestingly my cake sank very sighly so I didn’t need to slice it flat, thats another thing I need to learn about.

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    Tommy says:
    October 31, 2025
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    Sally, this recipe is legitimately magical. I seriously can’t put it into words how amazing it is! So fast! So easy! So few dishes! And SOOO GOOD! My absolute go to for ever and ever and ever.

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    Kim F says:
    October 31, 2025
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    Do you think I could make this chocolate cake gluten free by just swapping the all-purpose flour for gluten free flour? Would it still turn out as moist?

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      Trina @ Sally's Baking says:
      October 31, 2025
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      Hi Kim, We haven’t tested this recipe with gluten-free flour. If you wish to try it, many readers have reported success using a 1:1 gluten-free all-purpose flour blend, like Bob’s Red Mill, in many of our recipes. Again, the results may vary, but let us know if you give it a try!

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      Gabby says:
      November 2, 2025
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      Kim,
      +I am gluten free as well and depending on the GF flour you use, most if not all of Sally’s recipes work. i am a long time fan of her recipes and i have never had any trouble with substitutes.

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    Emily says:
    October 31, 2025
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    Hi Sally,

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    I wanted to make this for a special treat for Halloween for my daughter and friends. I was wondering if I could replace the coffee/ espresso with another ingredient?

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    + Reply
      +
    1. +
      +
      Lexi @ Sally's Baking says:
      October 31, 2025
      +
      +

      Hi Emily, you can leave out the espresso powder and use extra hot water or hot chai tea in place of the hot coffee. Enjoy!

      +
      + Reply
      2. +
    +
    8. +
  8. +
    +
    Beth says:
    October 31, 2025
    +
    +

    Hi Sally! I wanted to make this cake for two people, so can I half it and use 6” pans? If so, how would I adjust the cooking time? I can’t wait to taste this!

    +
    + Reply
      +
    1. +
      +
      Lexi @ Sally's Baking says:
      October 31, 2025
      +
      +

      Hi Beth, if you want to use 6-inch pans, we’d recommend using our chocolate cupcake batter and following these 6-inch cake instructions. Or if you only want one layer, we have this small chocolate cake recipe, too!

      +
      + Reply
      2. +
    +
    9. +
  9. +
    +
    SB says:
    October 31, 2025
    +
    +

    Hey Sally, I decorated the cake at work today I put the icing on and put smarties on and I tried and it was the best chocolate cake I ever had. it tasted like a cafe one but absolute better. Thanks for sharing your incredible cake recipe. I gave some to a few staff members and they loved it. Thanks again Sal very yummy.

    +
    + Reply
    10. +
  10. +
    +
    Taylor Martin says:
    October 30, 2025
    +
    +

    If I use the recipe for cupcakes do I use the hot liquid?

    +
    + Reply
      +
    1. +
      +
      Trina @ Sally's Baking says:
      October 30, 2025
      +
      +

      Hi Taylor! You can use this recipe for cupcakes without any changes to the batter if you need a large amount of cupcakes.

      +
      + Reply
      2. +
    +
    11. +
  11. +
    +
    Anna says:
    October 30, 2025
    +
    +

    Hi Sally! Could I swap the buttermilk with whole milk?

    +
    + Reply
      +
    1. +
      +
      Erin @ Sally's Baking says:
      October 30, 2025
      +
      +

      Hi Anna, this cake requires the moisture and acidity from buttermilk. However, you can make a DIY buttermilk using your whole milk – see the recipe notes below the recipe for details.

      +
      + Reply
      2. +
    +
    12. +
  12. +
    +
    Laurie Kirschner says:
    October 30, 2025
    +
    +

    I’m unfortunately going to leave out the espresso powder as I’m making this for my daughter’s birthday and don’t want to send any sensitive kids through the roof. Can/Should I replace it with anything?

    +
    + Reply
      +
    1. +
      +
      Erin @ Sally's Baking says:
      October 30, 2025
      +
      +

      Hi Laurie, you can leave out the espresso powder if needed without any other changes. Enjoy!!

      +
      + Reply
      2. +
    +
    13. +
  13. +
    +
    Gemma says:
    October 28, 2025
    +
    +

    Hello!
    +Would this cake be sturdy enough to make a 4 layered cake (8 or 9 inch)?

    +

    Also, would it work to make alternating layers of chocolate and your vanilla cake recipe or would the densities/thicknesses of the different cakes make it unstable?

    +

    Thanks so much for your help! I’m making a wedding cake

    +
    + Reply
      +
    1. +
      +
      Lexi @ Sally's Baking says:
      October 29, 2025
      +
      +

      Hi Gemma, this a lighter cake, but it should hold up to 4 layers, especially if alternating with vanilla cake. We’d recommend using the sour cream version outlined in the recipe notes as well as cake dowels for extra support. Let us know what you try!

      +
      + Reply
      2. +
    +
    14. +
  14. +
    +
    Heidi says:
    October 28, 2025
    +
    +

    Hi Sally, I’d love to use this to make a wedding cake, I’m thinking to replace at least some of the oil with butter as it will be the second tier in a three tier cake, do you think it will be sturdy enough if I do that and replace with sour cream and cut down the coffee mix?

    +
    + Reply
      +
    1. +
      +
      Stephanie @ Sally's Baking says:
      October 28, 2025
      +
      +

      Hi Heidi, Unfortunately we do not recommend melted butter here. It will leave the cake dry. Oil is best here for a perfectly moist crumb.

      +
      + Reply
      2. +
    +
    15. +
  15. +
    +
    katie says:
    October 28, 2025
    +
    +

    i use this for everytime i make chocolate cake. There is no reason it should be this good. Chocolate cakes need hot water to moisten the cocoa powder or it will be dry so this is absolutely perfect. everytime i’ve made it everyone has said it’s the best chocolate cake they’ve ever had. i used simple syrup and put in freezer while still hot and the moisture is insane, it glistens.

    +
    + Reply
    16. +
  16. +
    +
    Amy Smith says:
    October 26, 2025
    +
    +

    Hi, Sally! Can I use cacao instead of cocoa? I’m hoping to make this cake with less sugar and less processed ingredients. Thanks!

    +
    + Reply
      +
    1. +
      +
      Michelle @ Sally's Baking says:
      October 26, 2025
      +
      +

      Hi Amy, we haven’t tested it so we’re unsure of the results. Cacao can be more drying and bitter. If possible, we highly recommend sticking with natural cocoa powder.

      +
      + Reply
      2. +
    +
    17. +
  17. +
    +
    Marylou Butero says:
    October 26, 2025
    +
    +

    I made this recipe. The batter was very wet. It seems like too much liquid in comparison to the dry ingredients. The middle totally sank to about 1/2 inch. No way that this can be a layer cake. What a waste of time and ingredients. I followed the recipe to a t. I even weighed the ingredients.

    +

    +
    + Reply
    18. +
  18. +
    +
    Nimra says:
    October 25, 2025
    +
    +

    Hi i want to make this recipe for a 7.5 inch heart shaped cake. I want to make two cakes for four layers. How should i adjust the recipe?

    +
    + Reply
      +
    1. +
      +
      Lexi @ Sally's Baking says:
      October 27, 2025
      +
      +

      Hi Nimra, here’s everything you need to know about converting to different cake pan sizes.

      +
      + Reply
      2. +
    +
    19. +
  19. +
    +
    Molly says:
    October 25, 2025
    +
    +

    Hi sally would this recipe (obviously doubled with the sour cream) work for a layered two tier cake? like 3 8 inch layers with 3 6 inch layers on top and using dowels?

    +
    + Reply
      +
    1. +
      +
      Michelle @ Sally's Baking says:
      October 25, 2025
      +
      +

      Hi Molly, unfortunately we do not recommend this recipe as the bottom tier for a cake—even the sour cream version is a bit too light to support a top tier. You could use it for a top tier, though, with a different flavored bottom tier.

      +
      + Reply
      2. +
    +
    20. +
  20. +
    +
    Tania says:
    October 25, 2025
    +
    +

    Hi there,

    +

    I made two batches of the sour cream version as 9×13 inch cakes yesterday but missed the piece about refrigeration and left them out at room temperature – one overnight and another since the afternoon (4pm or so). They were unfrosted. I’ve since refrigerated, but do I need to be concerned about it being spoiled for a party that’s tomorrow.

    +
    + Reply
    21. +
  21. +
    +
    Georgina says:
    October 25, 2025
    +
    +

    It was one of the best chocolate cake I have ever made.It had all my friends asking for the recipe.

    +

    +
    + Reply
    22. +
  22. +
    +
    Stephanie Williams says:
    October 24, 2025
    +
    +

    coclate cake so so yummy

    +
    + Reply
    23. +
  23. +
    +
    Rita says:
    October 24, 2025
    +
    +

    Hello,

    +

    Just wondering if you can you instant coffee for this recipe? As well is there a monthly fee to subscribe to your site?

    +
    + Reply
      +
    1. +
      +
      Lexi @ Sally's Baking says:
      October 24, 2025
      +
      +

      Hi Rita, yes, you can use instant coffee powder instead of the espresso powder. There is no fee to use our recipes on this website—completely free of charge!

      +
      + Reply
        +
      1. +
        +
        Rita says:
        October 27, 2025
        +
        +

        Hi Lexi,

        +

        I asked if you could use instant coffee instead of strong regular brewed coffee. I do have espresso powder that is not the issue. Instant coffee vs Regular strong brewed can you substitute?

        +
        +
        2. +
      2. +
        +
        Trina @ Sally's Baking says:
        October 27, 2025
        +
        +

        Hi Rita, you can use instant coffee mixed with hot water instead of freshly brewed coffee here if you would like.

        +
        +
        3. +
      +
      2. +
    +
    24. +
  24. +
    +
    Miller says:
    October 23, 2025
    +
    +

    I followed the recipe almost exactly, and BOY HOWDY, it turned out perfect!

    +

    +
    + Reply
    25. +
+
+
+
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CuisineEuropeanItalianBudgetChickenDairyGlutenPastaChickenMealUnder 1 HourUnder 45 MinutesOne-Pot or PanMeal PrepStove TopWeeknightKid-FriendlyDinnerEasyComfort Food

One-Pot Garlic Parmesan Pasta

featured in Cheese the Pain Away

This delicious one-pot pasta dish is a godsend for busy evenings when you crave a satisfying meal without the hassle of cooking and cleanup. In a single pot, you sauté garlic until golden and aromatic, then add the chicken broth, milk, and fettuccine and let the magic happen. As the pasta simmers, it soaks up the flavors of the garlicky broth, making it super tasty. Once the pasta is tender, generous handfuls of grated Parmesan cheese are stirred into the dish, adding a luxurious touch. It's a mouthwatering combination of flavors and textures that kids and adults adore, making it a surefire hit at the dinner table.

96% would make again
Total Time

32 minutes

32 min

Prep Time

10 minutes

10 min

Cook Time

22 minutes

22 min

One-Pot Garlic Parmesan Pasta

Recipe by damndelicious.net

Total Time

32 minutes

32 min

Prep Time

10 minutes

10 min

Cook Time

22 minutes

22 min

Ingredients

for 4 servings

  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 cups chicken broth (470 mL)
  • 1 cup milk (235 mL)
  • 8 oz fettuccine (225 g)
  • salt, to taste
  • pepper, to taste
  • ¼ cup grated parmesan cheese (25 g)
  • 2 tablespoons fresh parsley, chopped

Nutrition Info

  • Calories 341
  • Fat 11g
  • Carbs 49g
  • Fiber 1g
  • Sugar 6g
  • Protein 13g

Estimated values based on one serving size.

Preparation

  1. Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  2. Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
  3. Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
  4. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
  5. Serve immediately, and top with parsley.
  6. Enjoy!
  7. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.

Related Recipes

One-Pot Garlic Parmesan Pasta

Recipe by damndelicious.net

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b/tests/sample_files/recipes/www.bbcgoodfood.com-recipes-chicken-tikka-masala.html @@ -0,0 +1,516 @@ +Chicken tikka masala recipe | Good Food
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Try chicken tikka masala with chicken satay curry, perfect for curry lovers.

Nutrition: per serving

  • kcal345
  • fat19g
  • saturates8g
  • carbs13g
  • sugars10g
    low
  • fibre3g
  • protein31g
  • salt1.04g
    low
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Method

  • step 1

    Heat the vegetable oil and butter in a large, lidded casserole on the hob, then add the onions and a pinch of salt. Cook for 15-20 mins until soft and golden.

    1

  • step 2

    Add the tikka masala paste and peppers, then cook for 5 mins more to cook out the rawness of the spices.

    2

  • step 3

    Add the chicken breasts and stir well to coat in the paste. Cook for 2 mins, then tip in the chopped tomatoes, tomato purée and 200ml water. Cover with a lid and gently simmer for 15 mins, stirring occasionally, until the chicken is cooked through.

    Simmering pan of tikka masala

  • step 4

    Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then set aside whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months.

    Mango chutney being added to chicken tikka masala

  • step 5

    Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

    Chicken tikka masala on top of rice, scattered with herbs
RECIPE TIPS
MAKING YOUR OWN CURRY PASTE

In a small food processor, whizz together

5 garlic cloves, 1 large knob of ginger, roughly chopped, 1 red

chilli, deseeded and roughly chopped,

2 tsp each ground cumin and coriander,

1 tsp each turmeric, paprika and

garam masala, and the seeds from

4 cardamom pods. Add a little water or

vegetable oil to bring the paste together.

Will keep in the fridge for up to

one week or frozen for up to one month.

FREEZING TIPS

To safely freeze, cool the curry as quickly as

possible, then freeze as soon as it’s

completely cooled. Divide into

freezer-proof containers, or

use takeaway containers. To avoid freezer burn, make sure

all chicken pieces are well covered

with the sauce. Will keep, in the freezer, for up to three months. Defrost overnight in the fridge.

Once thoroughly defrosted, reheat gently

to prevent the yogurt from splitting. Make sure it's piping hot all the way through before serving.

Recipe from Good Food magazine, October 2009

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A star rating of 4.5 out of 5.412 ratings
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"preparation": "chopped", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + } + ], + "basedOnRecipe": null, + "dateCreated": "2025-11-04T18:24:29.711728+11:00", + "createdById": 1, + "createdBy": { + "id": 1, + "displayName": "Snapshot Generator" + }, + "dateHidden": null, + "hiddenById": null, + "hiddenBy": null +} \ No newline at end of file diff --git a/tests/sample_files/recipes/www.inspiredtaste.net-24412-cocoa-brownies-recipe.html b/tests/sample_files/recipes/www.inspiredtaste.net-24412-cocoa-brownies-recipe.html new file mode 100644 index 0000000..5cc4d61 --- /dev/null +++ b/tests/sample_files/recipes/www.inspiredtaste.net-24412-cocoa-brownies-recipe.html @@ -0,0 +1,1541 @@ + + + + + + +The Best Fudgy Brownies Recipe + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
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The Best Fudgy Brownies

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+ + + + + + + + + + + + + + + + + + + + + + 4.9 (1325 reviews) + +
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+ By: Joanne Gallagher + Updated: October 10, 2025 +
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I can confidently say that this is the best brownie recipe I’ve ever made! These are easy to make, incredibly fudgy, and way better than boxed mixes.

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Homemade Fudgy Brownies
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I bet you have everything you need sitting in your kitchen to make these incredible brownies from scratch. Plus, you’ll make the batter right in the saucepan, so you won’t even have that many dirty dishes to clean when you are done.

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Our readers repeatedly tell us that these are their favorite homemade brownies. They taste like rich dark chocolate, have fudgy middles, and have a gorgeous crinkly top. If you reach for darker chocolate over milk, these brownies are for you. For slightly sweeter brownies, that are thicker and chewier around the edges, see our easy brownie recipe.

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Key Ingredients

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  • Cocoa Powder: Cocoa powder makes these easy, reliable, and ridiculously delicious. I’ve tried recipes with melted chocolate and always come back to this cocoa brownies recipe. For the richest, most classic chocolate flavor, use natural cocoa powder (like Hershey’s or Ghirardelli). For a more mellow chocolate flavor similar to Oreo cookies, use Dutch-processed cocoa. I’ve successfully used a variety of natural, Dutch-processed, and even raw cacao to make these brownies, so use what you have.
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  • Butter: We use 100% butter for this recipe. If you use salted butter, leave out the salt called for in our recipe below.
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  • Granulated Sugar: This helps with our shiny top and balances the bitterness of unsweetened cocoa powder. Brown sugar works, but you might lose the crinkly top.
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  • Eggs: These add richness and provide structure to brownies. I add them cold, so there is no need to take them out of the fridge in advance!
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  • Flour: You need a small amount of all-purpose flour for structure. We want extra fudgy brownies, so keeping the flour to a minimum helps. As a side note, many of our readers have had success with gluten-free flour blends like Bob’s Red Mill.
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Find the full recipe with measurements below.

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How to Make the Best Homemade Brownies

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Tip 1: Make your batter in a saucepan. Instead of dirtying an extra bowl, make your batter directly in the saucepan you used to melt the butter. The key is to mix the hot, melted butter with the sugar and cocoa powder.

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The hot butter brings out a richer chocolate flavor from the cocoa and starts to dissolve the sugar, which is how you get that beautiful shiny top. I use the same trick when making my favorite chocolate cake recipe!

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Making the brownie batter in a saucepan.
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Tip 2: Vigorously mix in the flour. It’s okay to really stir the flour into this brownie batter. Use a wooden spoon and mix until the batter is thick and glossy. This helps emulsify the butter into the batter, which prevents it from separating and creating a greasy layer on top of your brownies. This tip also applies to blondies!

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Tip 3: Don’t overbake. The biggest mistake you can make is baking your brownies for too long. For extra fudgy brownies, remove them from the oven when the edges are set but the center still looks slightly wet. The brownies will continue to set as they cool, so trust me that they will be perfect.

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Fudgy Brownies with crinkly tops
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Tip 4: Read through reader comments. These brownies are a true family favorite, and based on the comments, they’ve become a favorite for many of our readers, too! We highly encourage you to read through the comments to see why so many people have fallen in love with this recipe.

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More Brownie Recipes

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For more brownie inspiration, check out our salted almond brownies (which use this recipe as a base) or our slightly sweeter, thicker one-bowl brownies. And if you need a quick treat for one or two, you have to try this quick brownie in a mug! Or, see all of our chocolate desserts on Inspired Taste!

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Fudgy Brownies
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The Best Fudgy Brownies

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+
+ + + + + + + + + + + + + + + + + + + + + + 4.9 (1325 reviews) + +
+
+ + + + + 2675 comments + +
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+ Save +
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+ Pin +
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+ Print +
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  • + PREP + +
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Say hello to our favorite homemade brownie recipe! If you reach for darker chocolate over milk chocolate, these bittersweet brownies are for you. For slightly sweeter, thicker brownies, see our one bowl brownie recipe.

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I bake my brownies until the edges look set and the middle slightly underdone. A toothpick helps tell when they are ready to come out of the oven. Look for a small amount of batter left on the toothpick. Brownies firm up as they cool, so even though they may look underdone, they will be perfect when cooled to room temperature (trust me).

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Makes 16
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Watch Us Make the Recipe

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You Will Need

10 tablespoons (145g) unsalted butter

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1 ¼ cups (250g) granulated sugar

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3/4 cup plus 2 tablespoons (75g) unsweetened cocoa powder, spooned and leveled

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1 teaspoon vanilla extract

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1/4 teaspoon fine sea salt

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2 large cold eggs

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1/2 cup (65g) all-purpose flour, spooned and leveled

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2/3 cup (80g) chopped walnuts, pecans, or chocolate chips, optional

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Directions

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    1Preheat oven and prep pan: Position an oven rack in the middle of the oven and heat to 325°F (162°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides to help remove the baked brownies from the pan.

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    2Melt the butter: Add the butter to a medium saucepan. Place over medium-low heat and cook until the butter melts completely, then turn off the heat. Stay close, and do not let it brown.

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    3Stir in the sugar and cocoa: While the butter is hot, stir in the sugar, cocoa powder, vanilla, and salt. Stir well until blended. Don’t worry if the batter looks gritty. Once you add the eggs later, the brownie batter will become smooth.

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    4Cool the mixture slightly: Set the saucepan aside to cool until the mixture is warm, not hot, 5 to 10 minutes. Test the temperature by touching the batter, it should still be quite warm, but not too hot that you need to pull away.

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    5Add the eggs: Add the cold eggs, one at a time, stirring vigorously after each egg.

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    6Beat in the flour: When the batter looks thick and well blended, add the flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl. I use a wooden spoon or spatula and beat for 40 to 50 strokes (see video for reference).

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    7Add optional mix-ins: If using, stir in nuts or chocolate chips (optional).

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    8Bake the brownies: Scrape the thick batter into your prepared pan and spread it evenly, pushing it into the corners. Bake for 20 to 30 minutes, or until the edges look set and the middle is slightly underbaked. A toothpick inserted into the center should come out with somewhat moist batter.

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    9Cool and slice: Let the brownies cool completely in the pan to ensure they set properly. To cut them, use a sharp chef’s knife, wiping the blade clean after each slice for perfect edges. For even cleaner edges, chill the brownies in the fridge for 1 to 2 hours before slicing.

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Adam and Joanne's Tips

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  • Storing: Keep cooled brownies in an airtight container at room temperature for 2 to 3 days. Or store them in the fridge for 2 weeks. You can also freeze brownies for up to 3 months! I like wrapping them individually to take one or two out of the freezer when I want to.
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  • Baking pan: We use a metal 8-inch square pan. Ceramic and glass pans may affect bake time. Check on doneness 5 minutes early and every 5 minutes after that. Double the recipe for a 9-inch by 13-inch pan. The brownies will be slightly thicker.
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  • Cocoa powder: Try Dutch-process for a mellow, Oreo-like flavor or natural cocoa powder (like Ghiradelli or Guittard) for a rich, dark chocolate taste.
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  • Measuring flour and cocoa powder: Weigh them or use the “spoon and level” method. Fluff the flour/cocoa, spoon it into the measuring cup, then level off the top with a flat edge. You can see me do this in our video!
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  • Longer bake time: These take 20 to 25 minutes in our oven. Still, ovens vary, so use our tips in the recipe to tell when your brownies are done. Remember, brownies continue to cook and firm up as they cool, so don’t be afraid to take them out of the oven with the center still a little underdone.
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  • Double-boiler method: This brownie recipe originally used a double-boiler, but we’ve simplified the method to make it easier and quicker, using fewer dishes while maintaining the same results. If you prefer the original double-boiler method, place a heat-safe bowl with the butter, sugar, and cocoa powder over barely simmering water. Once melted, cool and continue as directed.
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  • Alice Medrich’s Cocoa Brownies inspired this brownie recipe. Medrich revolutionized brownie recipes years ago when she used cocoa powder instead of melted chocolate. This change allows for better control of ingredients, resulting in incredibly moist brownies with a perfectly fudgy center and a shiny, candy-like top.
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  • The nutrition facts provided below are estimates.
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+ Nutrition Per Serving + Serving Size + 1 brownie + / + Calories + 158 calories + / + Protein + 2 g + / + Carbohydrate + 21 g + / + Dietary Fiber + 2 g + / + Total Sugars + 16 g + / + Total Fat + 8 g + / + Saturated Fat + 5 g + / + Cholesterol + 42 mg + + +
+ + AUTHOR: + + Joanne Gallagher +
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+ +Adam and Joanne of Inspired Taste +

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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2675 comments… Leave a Review
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  • + anna + October 23, 2025 +
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    this brownie was so good i gave some to my friends and they all loved it

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  • + Mollie + October 21, 2025 +
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    I just made a half batch and baked them in a Pyrex bread pan they took 27 minutes to bake in my oven. I followed this recipe 100% with one exception, I only had the butter with canola. I also threw in some macadamia nuts I had on hand. I was jonesing for chocolate hard and these brownies were a solid fix.

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  • + Luna + October 11, 2025 +
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    Your dance at the end was funny and sillie

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    • + Joanne Gallagher + October 13, 2025 +
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      Haha, thank you! Couldn’t help myself. That brownie deserved a little dance at the end.

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      • + Marichka + October 19, 2025 +
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        Her dance was more decadent than the phenominal brownies. Loved both.

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Banana Bread +

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Recipe by PJ Hamel +
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Banana bread is oh-so-simple... yet like many simple recipes, requires a few out of the ordinary ingredients to bring it from potentially boring to memorable. A hint of spice, honey for sweetness and moist texture, and one final touch—a few spoonfuls of jam—distinguish this tasty bread from run-of-the-mill versions.

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Prep
+ 20 mins +
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Bake
+ 1 hr 10 mins +
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Total
+ 1 hr 30 mins +
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Yield
+ 1 loaf +
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Instructions

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  1. + +

    Preheat the oven to 325°F. Lightly grease a 9" x 5" loaf pan; or a 12" x 4" tea loaf pan.

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    In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth.

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    Add the mashed bananas, jam, honey, and eggs, again beating until smooth.

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    Add the flour, then the walnuts, stirring just until smooth.

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    Spoon the batter into the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.

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    Bake the bread for 45 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning.

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    Bake for an additional 25 minutes (20 minutes if you're baking in a tea loaf pan). Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean, with a few wet crumbs clinging to it. The tester shouldn't show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.

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    Allow the bread to cool for 10 minutes in the pan. Remove it from the pan, and cool it completely on a rack.

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Tips from our Bakers

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    Want to make this recipe gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.

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    + Be sure to use ripe bananas; their peels should be bright yellow, with no green showing at all, and beginning to turn brown. For more pronounced banana flavor, use extra-ripe bananas, ones whose peels are mostly black-brown. + +
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    + An easy way to mash bananas is to peel, cut into chunks, and place in a zip-top plastic bag, leaving about 1/4" open at the top of the bag for air to escape. Gently knead/flatten/squash the banana chunks with your fingers. + +
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    To make banana bread French toast: Cut your several-day-old loaf into 3/4"-thick slices. Dip the slices into your favorite French toast batter, and cook in a skillet or on a griddle. For added crunch, crush 2 to 3 cups of cornflakes in a wide shallow dish, and dip both sides of your battered banana bread slices into the flakes before cooking.

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    + For a reduced-sugar version of this bread, cut the brown sugar in half, to 1/3 cup. For an even greater reduction, use just 2 tablespoons brown sugar. Each version will retain its moist texture, and taste fine — simply less sweet, more banana-y. + +
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Fast Prep, Big Flavours

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Beef Stroganoff

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+ By + + Nagi Maehashi + +
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The most amazing Beef Stroganoff you will ever have! Golden seared juicy beef strips smothered in an incredible sour cream mushroom gravy, this Beef Stroganoff recipe is an easy 30 minute recipe.

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Never suffer through dry chewy beef or bland Stroganoff sauce again – this recipe delivers!!

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Beef Stroganoff in a rustic white bowl over noodles
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Beef Stroganoff

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If you’ve ever chewed your way through dry, overcooked beef, you’re going to LOVE this Beef Stroganoff recipe! Just two simple rules for juicy, tender beef:

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  1. using the right cut; and

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  2. the 30 Second Sear ( <– PS I totally made up this name)

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The first rule is fairly self explanatory – for a quick cooking recipe like Beef Stroganoff, you can’t get away with using a better value tough cut like chuck beef.

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Sure, you could do a slow cooker stroganoff.

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But if you want to make this retro classic the way it’s intended and to experience all that Beef Stroganoff is when the beef is tender, juicy perfection, then there’s no getting around the fact that you will need a good quality steak that’s nicely marbled with fat.

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Preparation of beef for Beef Stroganoff
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I know, I know, you see juicy steaks like the rib eyes above and your instinct is to throw them on the barbie.

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I hear you. I have to fight the urge myself. But then I remember that sour cream mushroom gravy, and I remind myself that the only way to experience a truly great stroganoff is to use a good steak, and it’s all good. We proceed with no regrets.

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What cut of beef is best for stroganoff?

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The best cuts of beef for stroganoff are tender, juicy cuts such as:

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  • Boneless rib eye – also called scotch fillet (pictured above)

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  • Boneless sirloin

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  • Sirloin steak tips

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  • Beef tenderloin

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Some recipes recommend beef round steak (aka topside) which I do not recommend. The beef flavour is ok but but it’s not a good cut for fast cooking like in stroganoff, it’s dry with an unpleasant texture. It’s best slow cooked.

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Want to use stewing beef?
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Make this Slow Cooked Stroganoff with tender fall apart chunks of beef!

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And now, the 2nd secret to never suffer through dry beef in stroganoff again……

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The 30 second sear

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Thin strips of beef overcook in a flash. But forgoing the sear would be a blasphemy (in my books). Sear = flavour on both the beef AND in the gravy.

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Therefore, there is only one way around this. A super quick sear in a smoking hot skillet. And when I say super quick, I truly mean it. 30 seconds on each side, if you miss some pink bits too bad! GET IT OUT OF THE SKILLET!!!

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The beef will still be raw at this stage but don’t worry! It finishes cooking in the gravy at the end.

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How to make Beef Stroganoff
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What is stroganoff sauce made of?

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Stroganoff sauce is a sour cream gravy made with beef broth that’s thickened with flour. It’s flavoured with mustard and has mushrooms in it.

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I love the pale brown creamy colour against the deep golden brown seared beef!

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Beef Stroganoff in a skilet, fresh off the stove
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If you happen to have leftovers or are meal prepping, beef stroganoff will keep for 3 to 4 days in the fridge. But be very careful when reheating not to overcook the beef!

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Wondering if you can freeze beef stroganoff?
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Yes you can! The sour cream won’t separate or congeal. Thaw, then reheat – be very careful not to overcook the beef when reheating.

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Close up of Beef Stroganoff in a skillet, fresh off the Tove
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What to serve with beef stroganoff

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Serve it over noodles, pasta or mash – anything that’s a suitable vehicle to slop up all that gorgeous mushroom gravy. Try cauliflower mash for a low carb alternative!

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If using noodles or pasta, I recommend using a short pasta. It just makes it easier to eat, ensuring you get a bit of everything with plenty of that sauce in every bite!

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Dinner – on the table in 30 minutes. EVERYONE WILL LOVE THIS!!! – Nagi x

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WATCH HOW TO MAKE IT

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Sometimes it helps to have a visual – so watch me make this Beef Stroganoff recipe!

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Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

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Beef Stroganoff in a rustic white bowl over noodles
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Beef Stroganoff

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Author: Nagi
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Prep: 15 minutes
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Cook: 15 minutes
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Total: 30 minutes
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Main
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Russian, Western
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4.92 from 493 votes
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Servings4 – 5 people
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Tap or hover to scale
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RECIPE VIDEO ABOVE. Juicy strips of beef smothered in a sour cream mushroom gravy – a quick dinner everyone will love! KEY STEPS: Sear beef super quickly for maximum juiciness and use a large skillet (for quick sear + fast sauce reduction). Stroganoff calls for good beef but if you only have a budget cut, use this easy Chinese method to tenderise the beef (it's called "velveting"). It's life changing – and perfect for Stroganoff.
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Ingredients

  • 600 g / 1.2 lb scotch fillet steak / boneless rib eye (Note 1)
  • 2 tbsp vegetable oil , divided
  • 1 large onion (or 2 small onions), sliced
  • 300 g / 10 oz mushrooms , sliced (not too thin)
  • 40 g / 3 tbsp butter
  • 2 tbsp flour (Note 2)
  • 2 cups / 500 ml beef broth , preferably salt reduced
  • 1 tbsp Dijon mustard
  • 150 ml / 2/3 cup sour cream
  • Salt and pepper

Serving:

  • 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice (Note 3)
  • Chopped chives , for garnish (optional)
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Instructions

  • Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3″ thick. Slice into 5mm / 1/5″ strips (cut long ones in half), discarding excess fat.
  • Sprinkle with a pinch of salt and pepper.
  • Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside.
  • Add remaining 1 tbsp oil and repeat with remaining beef.
  • Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
  • Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
  • Add flour, cook, stirring, for 1 minute.
  • Add half the broth while stirring. Once incorporated, add remaining broth.
  • Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).
  • Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste.
  • Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
  • Serve over pasta or egg noodles, sprinkled with chives if desired.
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Recipe Notes:

1. Best cut of beef for stroganoff – use decent to good quality quick cooking cut of beef such as:
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    +
  • boneless rib eye (aka scotch fillet)
    • +
  • boneless sirloin, sirloin steak tips
    • +
  • beef tenderloin
    • +
+I don’t recommend: beef round steak (aka topside), skirt, flat iron, hanger. 
+Pork can also be used – pork stroganoff is found in Russia too.
+Tenderise ECONOMICAL BEEF – if you do not have a good quality steak, highly recommend tenderising it using this easy Chinese method called “velveting”. It’s life changing! Reader the user feedback in that recipe for validation 🙂
+2. Flour – any is fine here, I use plain white flour (all purpose). Or use 1 tbsp cornstarch / cornflour (for Gluten free stroganoff sauce)
+3. Serving – I like serving this with short pastas, rather than long pastas. Easier to eat. It’s also great with mashed potato, rice, polenta – anything that’s suitable to slop up all that gravy!
+4. Sauce thickness: You can make sauce thinner with touch of water if you want, but DO NOT keep simmering to thicken once the beef is added, it will overcook the beef.
+5. Storage – 3 to 4 days in the fridge, also freezes fine. Thaw fully then reheat carefully, being sure not to overcook the beef!
+6. Nutrition per serving, assuming 5 servings (serves 4 hearty servings or 5 sensible servings), excludes pasta.
+ +
+ +
+ +

Nutrition Information:

Serving: 243gCalories: 586cal (29%)Carbohydrates: 9g (3%)Protein: 37g (74%)Fat: 44g (68%)Saturated Fat: 24g (150%)Cholesterol: 125mg (42%)Sodium: 449mg (20%)Potassium: 1035mg (30%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 485IU (10%)Vitamin C: 4mg (5%)Calcium: 57mg (6%)Iron: 3.7mg (21%)
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Keywords: Beef Stroganoff, Beef Stroganoff recipe
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Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
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+ + +

Beef Stroganoff recipe originally published January 2018, updated March 2019 for housekeeping matters, no change to recipe (because readers love it as it is!).

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More quick dinner ideas you’ll love!

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LIFE OF DOZER

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” Dozer! Catch the water!”

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And so he obliged. Well, attempted to. Oh so enthusiastically!

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Dozer the golden retriever dog trying to catch pool water
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+
+ + +

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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+ 1,168 Comments

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  1. +
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    + Lina says

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    5 stars
    +This was delicious. My “ewe, food!” kid ate every bite, mushrooms and onions included, which has never happened in all his 13 years on this planet. Well done Nagi 🫶

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    + David Houghton says

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    We liked the garlic powder used in the chicken stroganoff recipe so we were surprised no garlic was used in this recipe. We sprinkled the beef strips with 1 tsp garlic powder and 1/2 tsp smoked paprika along with the salt and pepper of Nagi’s recipe. The result was delicious.

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    + Susan says

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    5 stars
    +I have a stupid question, as my cooking skills aren’t that great. What is the best beef broth to use?

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    + Thomas says

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    5 stars
    +An insanely good recipe that has a lasting aftertaste and a creamy sauce that coats the mouth perfectly!
    +My only complaint is that I don’t think it’s tangy enough – but doubling the mustard solves that easily. Don’t go with too much though otherwise the vinegar in dijon mustard can curdle the sauce.

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    + Andy Overton says

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    5 stars
    +Great recipe thank you!
    +I used chickpea fettuccine and very quickly seared Venison chunks (so tender!), the fettuccine texture went so well with the Venison!
    +Tasted Soooooo good!!!

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    + Sarah says

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    5 stars
    +I made the beef stroganoff for a family dinner of ten. I used meatballs instead of the beef selections but I have to say the noodles/sauce turned out among the best meals I’ve made for a group. Hi praise from our guests.

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    + Bisguido says

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    5 stars
    +That was so good! Even my kids liked it (they’ve never liked any of the other strogs I’ve made).
    +I used rump and tenderised it as suggested. Game changer!!

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    + Joanna says

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    5 stars
    +Fab, also made it with slivers of lambs liver,

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    + Dellys Fry says

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    4 stars
    +I made this tonight. Turned out and looked just like Nagi’s, but I will definitely add sweet paprika next time. Needed more flavour for this house

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    + Diana says

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    5 stars
    +Just made this for the 1st time, used sirloin. Husband loved it.
    +Thanks again for another wonderful recipe that helps me feel like i can cook.

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    + Peter says

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    5 stars
    +Oops. Forgot to put rating with my comment 😖

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    + Jacqui Posener says

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    5 stars
    +Beautifully creamy and yes if you just sear the meat, it remains tender. Delicious! I served mine with rice and green beans.

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    + Josey says

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    5 stars
    +Loved it. Even my husband commented how nice it was. Very easy.

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    + Kate Barclay-Sellers says

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    5 stars
    +SOOOOO GOOD! My husband is obsessed with this dish. I almost exclusively make Nagi recipes in my home, and this one is a fave. I use eye filler steak and it’s perfection!

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    + Madalyn Taylor says

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    5 stars
    +This was delicious, I was looking for something quick and easy to make that would give me leftovers for a few nights and this is absolutely it. I would recommend a cheaper cut of steak as rib eye or scotch fillet is a bit of a waste

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    + Jerry says

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    5 stars
    +This is a solid recipe. Make it just the way Nagi says to and everyone will love it. I had an extra table setting to feed so I added a little more volume here and there. I could have cut back a bit on the onions. Make sure you salt and pepper to taste. We used a NY Strip (ribeyes were questionable at the store) steak and, cooking it according to the recipe, the steak came out tender and juicy. I’ll use this recipe again.

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    + Maddy says

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    5 stars
    +Absolutely delicious! I made it for myself and my parents and my mum was amazed at how tender the beef was, claiming that she always over cooks it. The meal is absolutely delicious and reheats perfectly. I freeze, thaw and then reheat separately to the rice – then I pour it over. My new fave! So easy.

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    + Pete Alexandrou says

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    5 stars
    +Does anyone know what kind of pasta/noodle Nagi is using in the video and photos? I can’t find it anywhere.

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      + Jessie says

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      I’d say it’s just fusilli or spirali, which you would find in every supermarket in Australia (not sure where you are though). Hope that helps!

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    + PETER ALEXANDROU says

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    5 stars
    +Great recipe as always!

    +

    One recommendation is to add 4 or so tsps of gelatine powder to the gravy so it sticks to the meat and noodles better.

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    + Anthony says

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    5 stars
    +For a fun twist make this and sub sausages for the beef and serve on chips to make loaded fries, my kids love it!

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+ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + diff --git a/tests/sample_files/recipes/www.recipetineats.com-beef-stroganoff.meta.json b/tests/sample_files/recipes/www.recipetineats.com-beef-stroganoff.meta.json new file mode 100644 index 0000000..b7e5ca4 --- /dev/null +++ b/tests/sample_files/recipes/www.recipetineats.com-beef-stroganoff.meta.json @@ -0,0 +1,12 @@ +{ + "url": "https://www.recipetineats.com/beef-stroganoff/", + "fetched_at": "2025-11-04T07:23:56.628726+00:00", + "status": 200, + "final_url": "https://www.recipetineats.com/beef-stroganoff/", + "error": null, + "profile": "automation", + "content_type": "text/html; charset=UTF-8", + "content_encoding": "gzip", + "candidate": "https://www.recipetineats.com/beef-stroganoff/", + "request_headers": "{\"Accept\": \"text/html,application/xhtml+xml;q=0.9,*/*;q=0.8\", \"Accept-Language\": \"en-US,en;q=0.8\", \"Accept-Encoding\": \"gzip, deflate\", \"Connection\": \"keep-alive\", \"User-Agent\": \"MunchEaseRecipeBot/1.0 (+https://example.com/bot)\", \"From\": \"bot@example.com\"}" +} \ No newline at end of file diff --git a/tests/sample_files/recipes/www.recipetineats.com-beef-stroganoff.recipe.json b/tests/sample_files/recipes/www.recipetineats.com-beef-stroganoff.recipe.json new file mode 100644 index 0000000..eee5d16 --- /dev/null +++ b/tests/sample_files/recipes/www.recipetineats.com-beef-stroganoff.recipe.json @@ -0,0 +1,178 @@ +{ + "id": -1, + "name": "Beef Stroganoff", + "link": "https://www.recipetineats.com/beef-stroganoff/", + "serves": 4, + "imageUrls": [ + "https://www.recipetineats.com/tachyon/2018/01/Beef-Stroganoff_2-1-1.jpg", + "https://www.recipetineats.com/tachyon/2018/01/Beef-Stroganoff_2-1-1.jpg?resize=500%2C500", + "https://www.recipetineats.com/tachyon/2018/01/Beef-Stroganoff_2-1-1.jpg?resize=500%2C375", + "https://www.recipetineats.com/tachyon/2018/01/Beef-Stroganoff_2-1-1.jpg?resize=480%2C270" + ], + "ingredients": [ + { + "id": -1, + "name": "scotch fillet steak / boneless rib eye", + "line": "600 g / 1.2 lb scotch fillet steak / boneless rib eye ((Note 1))", + "unit": "Gram", + "quantity": 600.0, + "preparation": "", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + }, + { + "id": -1, + "name": "vegetable oil", + "line": "2 tbsp vegetable oil (, divided)", + "unit": "Tablespoon", + "quantity": 2.0, + "preparation": "(, divided)", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + }, + { + "id": -1, + "name": "onion", + "line": "1 large onion ((or 2 small onions), sliced)", + "unit": "Items", + "quantity": 1.0, + "preparation": "sliced", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + }, + { + "id": -1, + "name": "mushrooms", + "line": "300 g / 10 oz mushrooms (, sliced (not too thin))", + "unit": "Gram", + "quantity": 300.0, + "preparation": ", sliced", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + }, + { + "id": -1, + "name": "butter", + "line": "40 g / 3 tbsp butter", + "unit": "Gram", + "quantity": 40.0, + "preparation": "", + "productId": 4, + "recipeId": null, + "mealId": null, + "product": { + "id": 4, + "productId": "712251", + "shopCode": "woolworths", + "link": "https://www.woolworths.com.au/shop/productdetails/712251/western-star-unsalted-butter-chef-s-choice", + "name": "Western Star Unsalted Butter Chef's Choice", + "quantity": 500, + "unit": "g", + "imgSmall": "https://cdn0.woolworths.media/content/wowproductimages/small/712251.jpg", + "imgLarge": "https://cdn0.woolworths.media/content/wowproductimages/large/712251.jpg" + } + }, + { + "id": -1, + "name": "flour", + "line": "2 tbsp flour ((Note 2))", + "unit": "Tablespoon", + "quantity": 2.0, + "preparation": "", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + }, + { + "id": -1, + "name": "beef broth", + "line": "2 cups / 500 ml beef broth (, preferably salt reduced)", + "unit": "Cup", + "quantity": 2.0, + "preparation": "", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + }, + { + "id": -1, + "name": "Dijon mustard", + "line": "1 tbsp Dijon mustard", + "unit": "Tablespoon", + "quantity": 1.0, + "preparation": "", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + }, + { + "id": -1, + "name": "sour cream", + "line": "150 ml / 2/3 cup sour cream", + "unit": "Cup", + "quantity": 150.0, + "preparation": "", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + }, + { + "id": -1, + "name": "Salt and pepper", + "line": "Salt and pepper", + "unit": "Items", + "quantity": 1.0, + "preparation": "", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + }, + { + "id": -1, + "name": "pasta or egg noodles of choice", + "line": "250 - 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+
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+
+ +
+

The Best French Toast

+

Fluffy and tender inside, gloriously browned outside, this is the very best recipe for the brunch classic.

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+
+By +
Elise Bauer +
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+ + +
+
+Elise Bauer +
+
+Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. +
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+Learn about Simply Recipes' +Editorial Process +
+
+
+
Updated July 22, 2025
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+

Why Make This

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  • By using stale, thick French or Italian bread, rather than fresh sandwich loaf bread, you'll get French toast that holds up better.
  • Adding orange zest and a bit of Triple Sec orange liqueur to the batter gives it a little extra zing.
  • Experiment with toppings—chocolate chips, lemon curd, cinnamon sugar, and more.
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Is there nothing better than French toast for Sunday breakfast? +

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+

Thick slices of bread, soaked in a mixture of beaten eggs with milk and cinnamon, toasted in a frying pan, and served with butter and maple syrup. This has to be one of our favorite, and most indulgent, breakfast dishes. +

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Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne

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Best Bread for French Toast

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French toast comes out best if you work with thick slices of French or Italian loaf bread that are several days old. That way they've had a chance to firm up, which will make the slices hold up better when you dip them in the egg milk mixture and fry them. +

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+

Thin slices of fresh bread tend to fall apart or get mushy when you do this, making for lousy French toast. +

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French Toast Additions

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  • Powdered Sugar: Many people love to sprinkle powdered sugar over their French toast! Personally, I think there's plenty enough sugar in the maple syrup, so I don't bother with adding more.
    • +
  • Orange zest and Triple Sec: One of my favorite variations, the idea for which I picked up from The Silver Palate Cookbook 20-some odd years ago, is to add some orange zest and a bit of Triple Sec orange liqueur to the batter for extra zing.
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Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne

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How To Keep French Toast Warm

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Preheat your oven to 170°F, and place a baking sheet in it. Transfer cooked slices of French toast to the baking sheet in a single layer to keep warm as you're cooking additional slices. Do not place the slices on top of each other or they will get soggy. +

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Best Toppings for French Toast

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The classic topping for French toast is butter and maple syrup (or pancake syrup), but feel free to get creative with these toppings. Choose one or mix and match. +

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  • Chocolate chips
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  • Ripe banana slices
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  • Fresh berries like strawberries, blueberries, and raspberries
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  • Whipped cream
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  • Lemon curd
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  • Chocolate-hazelnut spread
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  • Cinnamon sugar
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  • Apple butter
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+

More Ways to French Your Toast

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From the Editors Of Simply Recipes
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+
+
+

The Best French Toast +

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+
+
+ +Prep Time +5 mins + +
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+ +Cook Time +15 mins + +
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+ +Total Time +20 mins + +
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+ +Servings +4 servings + +
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+ +Keep Screen Awake + +
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Ingredients

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    4 large eggs

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    2/3 cup milk

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    2 teaspoons cinnamon

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    8 thick slices 2-day-old bread (better if slightly stale)

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    Butter (can sub vegetable oil)

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    Maple syrup

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Optional

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    2 teaspoons freshly grated orange zest

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    1/4 cup triple sec

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    Fresh berries

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Method

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  1. +
    Make the egg mixture:
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    In a medium bowl, whisk together the eggs, milk, and cinnamon. Stir in the orange zest and/or triple sec if using. Whisk the mixture until well blended and pour into a shallow bowl, wide enough to place a slice of the bread you will be using. +

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    Simply Recipes / Annika Panikker

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    2. +
  2. +
    Soak the bread slices in egg mixture:
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    Place each slice of bread into the milk egg mixture, allowing the bread to soak in some of it. +

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    Simply Recipes / Annika Panikker

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    Simply Recipes / Annika Panikker

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    3. +
  3. +
    Fry the French toast:
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    Melt some butter in a large skillet over medium high heat. Shake off the excess egg mixture from the bread and place the bread slices onto the hot skillet. Fry the French toast until browned on one side, then flip and brown the other side. +

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    Simply Recipes / Annika Panikker

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    Simply Recipes / Annika Panikker

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    4. +
  4. +
    Serve:
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    Serve the French toast hot with butter, maple syrup, and/or fresh berries. +

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    Did you love this recipe? Let us know with a rating and review!
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    Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne

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Nutrition Facts (per serving)
455Calories
19g Fat
59g Carbs
13g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories455
% Daily Value*
Total Fat 19g24%
Saturated Fat 10g49%
Cholesterol 220mg73%
Sodium 471mg20%
Total Carbohydrate 59g21%
Dietary Fiber 2g8%
Total Sugars 30g
Protein 13g
Vitamin C 0mg1%
Calcium 218mg17%
Iron 3mg17%
Potassium 293mg6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
+
+
+
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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+ + +Quick and Easy Egg Drop Soup + + +
+
+ + + + +20 mins + + + +
+
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+
+ + +
+
+
+
+
+
+ + +French Omelette + + +
+
+ + + + +8 mins + + + +
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+ + +
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+
+
+ + +Denver Omelet + + +
+
+ + + + +25 mins + + +
+
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+
+
+ + +
+
+
+
+
+
+ + +Perfect Poached Eggs + + +
+
+ + + + +9 mins + + + +
+
+
+
+
+ + +
+
+
+
+
+
+ + +How to Make the Best Scrambled Eggs + + +
+
+ + + + +9 mins + + + +
+
+
+
+
+ + +
+
+
+
+
+
+ + +Tamagoyaki + + +
+
+ + + + +20 mins + + + +
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+ + +
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+
+
+ + +Gyeran Jjim (Korean Steamed Eggs) + + +
+
+ + + + +10 mins + + +
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+ + +
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+ + +Eggnog French Toast + + +
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+ + + + +25 mins + + + +
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+ + +Baked Eggs in Avocado with Salmon + + +
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+ + +Matzo Brei + + +
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+ + + + +20 mins + + + +
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+ + +How to Make an Omelette + + +
+
+ + + + +6 mins + + + +
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+ + +Chorizo and Eggs + + +
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+ + +Zucchini Ricotta Frittata + + +
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+ + + + +30 mins + + + +
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+ + +Eggs Nested in Sautéed Chard and Mushrooms + + +
+
+ + + + +25 mins + + + +
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+ + +Ham, Cheddar, and Green Chile Egg Bites + + +
+
+ + + + +30 mins + + +
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+ + +
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+
+ + +Scrambled Eggs with Kale and Mozzarella + + +
+
+ + + + +15 mins + + + +
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+
+ + + \ No newline at end of file diff --git a/tests/sample_files/recipes/www.simplyrecipes.com-recipes-french_toast.meta.json b/tests/sample_files/recipes/www.simplyrecipes.com-recipes-french_toast.meta.json new file mode 100644 index 0000000..4308c9d --- /dev/null +++ b/tests/sample_files/recipes/www.simplyrecipes.com-recipes-french_toast.meta.json @@ -0,0 +1,12 @@ +{ + "url": "https://www.simplyrecipes.com/recipes/french_toast/", + "fetched_at": "2025-11-04T07:23:56.582449+00:00", + "status": 200, + "final_url": "https://www.simplyrecipes.com/recipes/french_toast/", + "error": null, + "profile": "automation", + "content_type": "text/html;charset=utf-8", + "content_encoding": "gzip", + "candidate": "https://www.simplyrecipes.com/recipes/french_toast/", + "request_headers": "{\"Accept\": \"text/html,application/xhtml+xml;q=0.9,*/*;q=0.8\", \"Accept-Language\": \"en-US,en;q=0.8\", \"Accept-Encoding\": \"gzip, deflate\", \"Connection\": \"keep-alive\", \"User-Agent\": \"MunchEaseRecipeBot/1.0 (+https://example.com/bot)\", \"From\": \"bot@example.com\"}" +} \ No newline at end of file diff --git a/tests/sample_files/recipes/www.simplyrecipes.com-recipes-french_toast.recipe.json b/tests/sample_files/recipes/www.simplyrecipes.com-recipes-french_toast.recipe.json new file mode 100644 index 0000000..1e2af79 --- /dev/null +++ b/tests/sample_files/recipes/www.simplyrecipes.com-recipes-french_toast.recipe.json @@ -0,0 +1,139 @@ +{ + "id": -1, + "name": "The Best French Toast", + "link": "https://www.simplyrecipes.com/recipes/french_toast/", + "serves": 4, + "imageUrls": [ + "https://www.simplyrecipes.com/thmb/34kTh59L8NjsXOB8nqw3hdYIKbs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Simply-Recipes-Best-French-Toast-LEAD-4-ce3d4ce3d69b4c79a7bb3d9b83c8c3fc.jpg" + ], + "ingredients": [ + { + "id": -1, + "name": "eggs", + "line": "4 eggs", + "unit": "Items", + "quantity": 4.0, + "preparation": "", + "productId": -1, + "recipeId": null, + "mealId": 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"https://www.woolworths.com.au/shop/productdetails/712251/western-star-unsalted-butter-chef-s-choice", + "name": "Western Star Unsalted Butter Chef's Choice", + "quantity": 500, + "unit": "g", + "imgSmall": "https://cdn0.woolworths.media/content/wowproductimages/small/712251.jpg", + "imgLarge": "https://cdn0.woolworths.media/content/wowproductimages/large/712251.jpg" + } + }, + { + "id": -1, + "name": "Maple syrup", + "line": "Maple syrup", + "unit": "Items", + "quantity": 1.0, + "preparation": "", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + }, + { + "id": -1, + "name": "orange zest", + "line": "2 teaspoons freshly grated orange zest", + "unit": "Teaspoon", + "quantity": 2.0, + "preparation": "freshly grated", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + }, + { + "id": -1, + "name": "Triple Sec", + "line": "1/4 cup Triple Sec", + "unit": "Cup", + "quantity": 0.25, + "preparation": "", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + }, + { + "id": -1, + "name": "Fresh berries", + "line": "Fresh berries", + "unit": "Items", + "quantity": 1.0, + "preparation": "", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + } + ], + "basedOnRecipe": null, + "dateCreated": "2025-11-04T18:24:29.962968+11:00", + "createdById": 1, + "createdBy": { + "id": 1, + "displayName": "Snapshot Generator" + }, + "dateHidden": null, + "hiddenById": null, + "hiddenBy": null +} \ No newline at end of file diff --git a/tests/sample_files/recipes/www.simplyrecipes.com-recipes-perfect_guacamole.html b/tests/sample_files/recipes/www.simplyrecipes.com-recipes-perfect_guacamole.html new file mode 100644 index 0000000..4ef00c6 --- /dev/null +++ b/tests/sample_files/recipes/www.simplyrecipes.com-recipes-perfect_guacamole.html @@ -0,0 +1,4296 @@ + + + + + + + + + + + + +The Best Guacamole Recipe + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +Skip to Content + + +
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+

How to Make the Best Guacamole

+

The best guacamole keeps it simple: just ripe avocados and a handful of flavorful mix-ins.

+
+
+By +
Elise Bauer +
+
+
+ + +
+
+Elise Bauer +
+
+Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University. +
+
+
+Learn about Simply Recipes' +Editorial Process +
+
+
+
Updated January 27, 2025
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+
+

Guacamole! Did you know that over 2 billion pounds of avocados are consumed each year in the U.S.? (Google it.) That's over 7 pounds per person. I'm guessing that most of those avocados go into what has become America's favorite dip: guacamole. +

+
+

Guacamole: A Classic Mexican Dish

+

The word "guacamole" and the dip, are both originally from Mexico, where avocados have been cultivated for thousands of years. The name is derived from two Aztec Nahuatl words—ahuacatl (avocado) and molli (sauce). +

+
+

Ingredients for Easy Guacamole

+

All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity—will help balance the richness of the avocado. If you want, add chopped cilantro, chilis, onion, and/or tomato. +

+
+

How To Pick Perfectly Ripe Avocados

+

The trick to making perfect guacamole is using avocados that are just the right amount of ripeness. Not ripe enough and the avocado will be hard and flavorless. Too ripe and the taste will be off. +

+
+

Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be too ripe and not good. In this case, taste test first before using. +

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+

Simply Recipes / Elise Bauer

 +
+

How To Cut an Avocado

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To slice open an avocado, cut it in half lengthwise with a sharp chef's knife and twist apart. One side will have the pit. To remove it, you can carefully tap your chef’s knife against the pit and twist to dislodge it (protecting your hand with a towel), or you can cut the avocado into quarters and remove the pit with your fingers or a spoon. +

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+ +
+

Other Ways To Use Guacamole

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+
+ + +
+
Elise Bauer +
+

Guacamole has a role in the kitchen beyond a party dip. It's great scooped on top of nachos and also makes an excellent topping or side for enchiladas, tacos, grilled salmon, or oven-baked chicken. +

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+

Guacamole is great in foods, as well. Try mixing some into a tuna sandwich or your next batch of deviled eggs. +

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+

How To Store Guacamole So It Stays Green

+

Guacamole is best eaten right after it's made. Like apples, avocados start to oxidize and turn brown once they've been cut. That said, the acid in the lime juice you add to guacamole can help slow down that process. And if you store the guacamole properly, you can easily make it a few hours ahead if you are preparing for a party. +

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+

The trick to keeping guacamole green is to make sure air doesn't touch it! Transfer it to a container, cover with plastic wrap, and press down on the plastic wrap to squeeze out any air pockets. Make sure any exposed surface of the guacamole is touching the plastic wrap, not air. This will keep the amount of browning to a minimum. +

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+

You can store the guacamole in the fridge this way for up to three days. If the guacamole develops discoloration, you can either scrape off the brown parts and discard, or stir into the rest of the guacamole before serving. +

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+ + +
+
Elise Bauer +
+

Guacamole Variations

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Once you have basic guacamole down, feel free to experiment with variations by adding strawberries, peaches, pineapple, mangoes, or even watermelon. One classic Mexican guacamole has pomegranate seeds and chunks of peaches in it (a Diana Kennedy favorite). You can get creative with your homemade guacamole! +

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+
  • Simple Guacamole: The simplest version of guacamole is just mashed avocados with salt. Don't let the lack of other ingredients stop you from making guacamole.
  • Quick guacamole: For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.
  • Don't have enough avocados? To extend a limited supply of avocados, add sour cream, mayonnaise, or cottage cheese to your guacamole. Purists may be horrified, but so what? It still tastes great.
    • +
+
+

Even More Guacamole Recipes to Try

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+
+
+ + +
+

Simply Recipes / Elise Bauer

 +
+
+
+
+

How to Make the Best Guacamole +

+
+
+
+ +Prep Time +10 mins + +
+
+ +Total Time +10 mins + +
+
+
+
+ +Servings +2 +to 4 servings + +
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+
+

Be careful handling chilis! If using, it's best to wear food-safe gloves. If no gloves are available, wash your hands thoroughly after handling, and do not touch your eyes or the area near your eyes for several hours afterwards.

+
+
+ +Keep Screen Awake + +
+

Ingredients

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    +
  • +

    2 ripe avocados

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    • +
  • +

    1/4 teaspoon kosher salt, plus more to taste

    +
    • +
  • +

    1 tablespoon fresh lime or lemon juice

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    • +
  • +

    2 to 4 tablespoons minced red onion or thinly sliced green onion

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    • +
  • +

    1 to 2 serrano (or jalapeño) chilis, stems and seeds removed, minced

    +
    • +
  • +

    2 tablespoons cilantro (leaves and tender stems), finely chopped

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    • +
  • +

    Pinch freshly ground black pepper

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    • +
  • +

    1/2 ripe tomato, chopped (optional)

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    • +
  • +

    Red radish or jicama slices for garnish (optional)

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    • +
  • +

    Tortilla chips, to serve

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    • +
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+

Method

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    +
  1. +
    Cut the avocados:
    +

    Cut the avocados in half. Remove the pit. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. (See How to Cut and Peel an Avocado.) Place in a bowl. +

    +
    +
    + + +
    +
    Elise Bauer +
    +
    +
    2. +
  2. +
    Mash the avocado flesh:
    +

    Using a fork, roughly mash the avocado. Don't overdo it! The guacamole should be a little chunky. +

    +
    +
    + + +
    +
    Elise Bauer +
    +
    +
    3. +
  3. +
    Add the remaining ingredients to taste:
    +

    Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown. +

    +

    Add the chopped onion, cilantro, black pepper, and chilis. Chili peppers vary individually in their spiciness. So, start with a half of one chili pepper and add more to the guacamole to your desired degree of heat. +

    +

    Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste. +

    +
    +
    4. +
  4. +
    Serve immediately:
    +

    If making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) +

    +

    Garnish with slices of red radish or jicama strips. Serve with your choice of store-bought tortilla chips or make your own homemade tortilla chips. +

    +

    Refrigerate leftover guacamole up to 3 days. +

    +

    Note: Chilling tomatoes dulls their flavor. So, if you want to add chopped tomato to your guacamole, add just before serving. +

    +

    Did you love the recipe? Let us know with a rating and review! +

    +
    +
    5. +
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Nutrition Facts (per serving)
252Calories
22g Fat
16g Carbs
3g Protein
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×
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Nutrition Facts
Servings: 2 +to 4
Amount per serving
Calories252
% Daily Value*
Total Fat 22g28%
Saturated Fat 3g16%
Cholesterol 0mg0%
Sodium 144mg6%
Total Carbohydrate 16g6%
Dietary Fiber 11g38%
Total Sugars 2g
Protein 3g
Vitamin C 18mg89%
Calcium 28mg2%
Iron 1mg6%
Potassium 784mg17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
+
+
+
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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+
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+
+
+ + +Copycat Chipotle Guacamole + + +
+
+ + + + +15 mins + + + +
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+
+ + +
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+
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+
+
+ + +Tomatillo Salsa Verde + + +
+
+ + + + +35 mins + + + +
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+ + +
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+
+ + +Deviled Eggs + + +
+
+ + + + +30 mins + + + +
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+
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+
+
+ + +Edamame Avocado Dip + + +
+
+ + + + +20 mins + + + +
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+
+ + +
+
+
+
+
+
+ + +Homemade Veggie Dip + + +
+
+ + + + +20 mins + + + +
+
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+
+ + +
+
+
+
+
+
+ + +Trader Joe’s Homemade Cowboy Caviar + + +
+
+ + + + +20 mins + + +
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+
+
+ + +
+
+
+
+
+
+ + +Vegan Queso + + +
+
+ + + + +30 mins + + + +
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+
+ + +Tomatillo Avocado Salsa + + +
+
+ + + + +20 mins + + + +
+
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+
+
+ + +
+
+
+
+
+
+ + +The Best Nachos + + +
+
+ + + + +30 mins + + + +
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+
+
+ + +
+
+
+
+
+
+ + +Cheese Straws + + +
+
+ + + + +35 mins + + + +
+
+
+
+
+ + +
+
+
+
+
+
+ + +Whipped Feta with Figs, Pistachio, and Honey + + +
+
+ + + + +20 mins + + + +
+
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+
+
+ + +
+
+
+
+
+
+ + +Queso Dip + + +
+
+ + + + +40 mins + + + +
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+
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+ + +
+
+
+
+
+
+ + +Mango Salsa + + +
+
+ + + + +20 mins + + + +
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+ + +
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+
+
+ + +Avocado Deviled Eggs + + +
+
+ + + + +25 mins + + + +
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+ + +
+
+
+
+
+
+ + +Pimento Cheese + + +
+
+ + + + +10 mins + + + +
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+
+ + +
+
+
+
+
+
+ + +Buffalo Wings + + +
+
+ + + + +30 mins + + + +
+
+
+
+
+
+
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a/tests/sample_files/recipes/www.thekitchn.com-chicken-tamale-pie-23752740.html b/tests/sample_files/recipes/www.thekitchn.com-chicken-tamale-pie-23752740.html new file mode 100644 index 0000000..b398b65 --- /dev/null +++ b/tests/sample_files/recipes/www.thekitchn.com-chicken-tamale-pie-23752740.html @@ -0,0 +1,398 @@ +Chicken Tamale Pie Recipe | The Kitchn

Cheesy Chicken Tamale Pie

Laura Rege
Laura Rege
Laura Rege is a recipe developer and food stylist living the mid-coastal lifestyle between Dallas and Brooklyn. Formerly a senior member of the editorial teams at Food & Wine and Martha Stewart Living, Laura now creates and styles recipes for websites like ours and cooking…read more
Patty CatalanoFood Editor
Patty CatalanoFood Editor
At The Kitchn, I develop all of your favorite recipes and help you discover your most beloved grocery finds. I have more than 17 years of recipe development experience, including time spent in cookbook test kitchens and on Alton Brown’s culinary team. My two kids have lots of opinions on dinner.
published 1 day ago
thanksgiving
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Baked dish in a cast iron skillet topped with melted cheese and green onion slices.
Credit: Photo: Ryan Liebe; Food Styling: Jason Schreiber

This super-satisfying, one-pan dinner comes together in under an hour.

Serves4 to 6

Prep25 minutes

Cook30 minutes

Cook Mode+
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Baked dish in a cast iron skillet topped with melted cheese and green onion slices.
Credit: Photo: Ryan Liebe; Food Styling: Jason Schreiber

Meet chicken tamale pie — a tamale meets cornbread casserole that’s perfect for weeknights. A golden layer of tender cornbread bakes right in a skillet, forming a delicious crust that’s topped with a corn-studded, red chicken enchilada filling and plenty of melty cheese. The result is a cheesy one-pan meal that’s super satisfying.

This casserole with Southern roots has regional and ingredient variations, much like tamales themselves. I like to add a kick to my tamale pies with pickled jalapeños and frozen roasted corn — a nod to the flavors I came to love during my years in Texas. This skillet dinner is true comfort food, and it’s made with smart shortcuts that keep it simple and straightforward — just the way a good casserole should be. If you love it, try our easy skillet tamale pie made with ground beef, too.

Why You’ll Love It

    +
  • One-skillet weeknight dinner. With the help of rotisserie chicken and corn muffin mix, everything comes together in under an hour in a single pan. No rolling or wrapping required (unlike traditional tamales).
    • + + + +
  • All the comfort of tamales; none of the work. This Southern-style bake brings you everything you love about tamales — the bold flavors, the saucy filling, the sweet corn base — without the hours of prep, corn husks, or steaming.
    • +
Credit: Photo: Ryan Liebe; Food Styling: Jason Schreiber

Key Ingredients in Chicken Tamale Pie

    +
  • Corn muffin mix: A box of Jiffy keeps things quick and delivers that sweet-savory flavor we love in classic tamales.
    • + + + +
  • Rotisserie chicken: Store-bought cooked chicken saves major time while still offering great texture and flavor.
    • + + + +
  • Enchilada sauce: Use your favorite canned version or homemade — either way, this tomato-based sauce blends together the flavors of the dish.
    • + + + +
  • Pickled jalapeños: Instead of the more typical can of green chiles, I prefer stirring chopped pickled jalapeños into the chicken mixture for a tangy kick and brighter note.
    • + + + +
  • Fire-roasted corn: Sweet and just a touch smokier than your average frozen corn, this ingredient adds another flavor note and texture to both the cornbread base and the filling.
    • + + + +
  • Cheese: A blend of sharp cheddar and Monterey Jack cheese gives you that perfect gooey finish.
    • +

How to Make Chicken Tamale Pie

    +
  1. Bake the cornbread. Melt butter right in a cast iron skillet and swirl to coat the bottom. Fill with the prepared cornbread batter, then bake until golden and just set.
    2. + + + +
  2. Cook the chicken filling. While the cornbread bakes, sauté scallions and garlic with chili powder and cumin, then stir in shredded chicken, enchilada sauce, corn, and pickled jalapeños.
    3. + + + +
  3. Layer it up. Once the cornbread is out, spoon the chicken mixture on top, and cover the casserole with a combo of cheddar and Monterey Jack cheese.
    4. + + + +
  4. Melt the cheese. Pop it back in the oven until it’s bubbling and the cheese is browned in spots.
    5. + + + +
  5. Serve. Let it cool slightly, top with fresh scallions, and serve with extra sour cream and pickled jalapeños if desired.
    6. +

Helpful Swaps

    +
  • No rotisserie chicken? Use any leftover shredded chicken or even shredded slow cooked pork or beef, like pork carnitas or beer-braised brisket. 
    • + + + +
  • Want it vegetarian? Skip the meat and bulk it up with black beans or sautéed mushrooms.
    • + + + +
  • If two types of melty cheese feel like overkill, use just one or opt for a pre-shredded Mexican blend from the grocery store for convenience.
    • + + + +
  • Try pickled jalapeños for a fresh, modern spin on canned green chiles. These add a touch of acidity and gentle heat. For a milder option, use chopped, drained roasted red bell peppers instead.
    • + + + +
  • Can’t find frozen fire-roasted corn? Regular frozen works just fine. Fresh corn removed from the cob can also be used as a substitute. 
    • +

Storage and Make-Ahead Tips 

Leftovers keep well in the fridge for up to 4 days. Reheat right in the skillet in the oven or by the slice in a microwave.

What to Serve with Chicken Tamale Pie

This skillet is a meal on its own, but a few simple sides make it dinner-party-worthy.

Tips from Our Recipe Tester

This was very good and surprising! I’ve had similar recipes before where the filling is topped with cornbread, but I loved how adding the filling on top kept the cornbread tender and moist. The cheesy layer was deliciously browned and gooey. Using the 9-inch pie pan worked well. My son said, “You gotta make that again.” —Patty, September 2025

Comments

Chicken Tamale Pie Recipe

This super-satisfying, one-pan dinner comes together in under an hour.

Prep time 25 minutes

Cook time 30 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 3 tablespoons

    unsalted butter, divided

  • 1 (8.5-ounce) box

    corn muffin mix, such as Jiffy

  • 1

    large egg

  • 1/2 cup

    sour cream, plus more for serving

  • 4

    medium scallions, thinly sliced (about 1/2 cup), plus more for garnish

  • 2 cloves

    garlic, minced

  • 2 teaspoons

    chili powder

  • 1/2 teaspoon

    ground cumin

  • 3 cups

    shredded, cooked chicken (from 1/2 rotisserie chicken, about 10 ounces)

  • 1 (10-ounce) can

    red enchilada sauce, or 1 1/4 cups homemade enchilada sauce

  • 1 cup

    frozen corn kernels, preferably fire-roasted (do not thaw)

  • 1/2 cup

    drained sliced pickled jalapeños, coarsely chopped, plus more for serving

  • 4 ounces

    sharp cheddar cheese, shredded (about 1 cup)

  • 4 ounces

    shredded Monterey Jack cheese, shredded (about 1 cup)

Instructions

  1. Heat the oven to 425°F. Melt 1 tablespoon of the unsalted butter in a 10-inch cast iron or other oven-safe, high-sided skillet over medium heat, swirling to coat the bottom and sides, about 1 minute. Remove from the heat.

  2. Stir 1 (8.5-ounce) box corn muffin mix, 1 large egg, and 1/2 cup sour cream together in a medium bowl until just combined. Spoon the batter into the skillet and use the back of a knife or offset spatula to spread into an even layer. Bake until the cornbread is just set, 8 to 10 minutes. Remove from the oven.

  3. While the cornbread is baking, melt the remaining 2 tablespoons unsalted butter in a large skillet over medium heat. Add 4 thinly sliced medium scallions and 2 minced garlic cloves. Cook, stirring occasionally, until fragrant and the garlic is starting to turn brown, 1 to 2 minutes. Stir in 2 teaspoons chili powder and 1/2 teaspoon ground cumin and cook, stirring often, until fragrant, about 30 seconds.

  4. Stir in 10 ounces shredded, cooked chicken, 1 (10-ounce) can red enchilada sauce, 1 cup frozen corn kernels, and 1/2 cup chopped pickled jalapeños. Bring to a boil. Remove from the heat until the cornbread is ready.

  5. Spoon the chicken mixture, including the sauce, evenly over the cornbread. Sprinkle evenly with 4 ounces shredded sharp cheddar cheese and 4 ounces shredded Monterey Jack cheese.

  6. Return the skillet to the oven. Bake until the filling is bubbling and the cheese is melted and browned in spots, about 15 minutes more. Let cool for 10 minutes before serving. Garnish with more thinly sliced scallions. Serve with more sour cream and pickled jalapeños if desired.

Recipe Notes

Ingredient/equipment variations

  • A 9-inch round cake pan can be used in place of the skillet in Step 1. Place 1 tablespoon of the unsalted butter in the pan and heat in the oven until melted. Swirl the pan to coat the bottom and sides before proceeding with Step 2.
  • The pickled jalapeños can be substituted with 1 (4-ounce) can drained chopped green chiles or 1/2 cup chopped roasted red bell pepper for a more mild flavor.

Make ahead: The cornbread can be made up to 2 days ahead. Let it cool completely in the skillet, then wrap tightly in plastic wrap or aluminum foil and store at room temperature.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Filed in:
baking
dinner
fall
main dish
make ahead
pantry

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1/2 rotisserie chicken, about 10 ounces)", + "unit": "Cup", + "quantity": 3.0, + "preparation": "shredded, cooked", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + }, + { + "id": -1, + "name": "red enchilada sauce", + "line": "1 (10-ounce) can red enchilada sauce, or 1 1/4 cups homemade enchilada sauce", + "unit": "Ounce", + "quantity": 1.0, + "preparation": "", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + }, + { + "id": -1, + "name": "frozen corn kernels", + "line": "1 cup frozen corn kernels, preferably fire-roasted (do not thaw)", + "unit": "Cup", + "quantity": 1.0, + "preparation": "", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + }, + { + "id": -1, + "name": "pickled jalapeños", + "line": "1/2 cup drained sliced pickled jalapeños, coarsely chopped, plus more for serving", + "unit": "Cup", + "quantity": 0.5, + "preparation": "drained sliced, coarsely chopped", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + }, + { + "id": -1, + "name": "sharp cheddar cheese", + "line": "4 ounces sharp cheddar cheese, shredded (about 1 cup)", + "unit": "Ounce", + "quantity": 4.0, + "preparation": "shredded", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + }, + { + "id": -1, + "name": "Monterey Jack cheese", + "line": "4 ounces shredded Monterey Jack cheese, shredded (about 1 cup)", + "unit": "Ounce", + "quantity": 4.0, + "preparation": "shredded", + "productId": -1, + "recipeId": null, + "mealId": null, + "product": null + } + ], + "basedOnRecipe": null, + "dateCreated": "2025-11-04T18:24:30.117818+11:00", + "createdById": 1, + "createdBy": { + "id": 1, + "displayName": "Snapshot Generator" + }, + "dateHidden": null, + "hiddenById": null, + "hiddenBy": null +} \ No newline at end of file diff --git a/tests/test_recipes_offline_expected.py b/tests/test_recipes_offline_expected.py new file mode 100644 index 0000000..da09245 --- /dev/null +++ b/tests/test_recipes_offline_expected.py @@ -0,0 +1,92 @@ +import asyncio +import json +from pathlib import Path +from types import SimpleNamespace + +import pytest + +from db import connect, create +from recipes import parse_recipe_from_html + + +SNAP_DIR = Path("tests/sample_files/recipes") + + +def _iter_expected_files(): + return sorted(SNAP_DIR.glob("*.recipe.json")) + + +def _load_expected(path: Path): + # New-style file contains the model JSON directly or null + return json.loads(path.read_text()) + + +def _expected_subset(expected: dict): + # expected is serialized with by_alias=True, so image_urls is imageUrls + name = expected.get("name") + link = expected.get("link") + serves = expected.get("serves") + image_urls = expected.get("imageUrls") or [] + ingredients = expected.get("ingredients") or [] + ing_lines = [ing.get("line") for ing in ingredients] + return { + "name": name, + "link": link, + "serves": serves, + "image_urls": image_urls, + "ingredient_lines": ing_lines, + } + + +def _actual_subset(model): + # Stable, assertion-friendly projection + return { + "name": model.name, + "link": model.link, + "serves": model.serves, + "image_urls": list(model.image_urls or []), + "ingredient_lines": [ing.line for ing in (model.ingredients or [])], + } + + +@pytest.mark.parametrize("exp_path", _iter_expected_files()) +def test_offline_parse_matches_expected(exp_path: Path): + async def _run(): + slug = exp_path.stem + expected = _load_expected(exp_path) + + html_path = SNAP_DIR / f"{slug}.html" + assert html_path.exists(), f"snapshot HTML missing for {slug}" + html = html_path.read_text() + + # Discover base URL from meta if available + meta_path = SNAP_DIR / f"{slug}.meta.json" + base_url = slug + if meta_path.exists(): + try: + meta = json.loads(meta_path.read_text()) + base_url = meta.get("final_url") or meta.get("url") or slug + except Exception: + pass + + created_by = SimpleNamespace(id=1, display_name="Snapshot Generator") + conn = await connect() + await create(conn) + try: + model = await parse_recipe_from_html(conn, created_by, base_url, html) + finally: + await conn.close() + + if expected is None: + assert model is None, f"expected no parse for {slug}, but got a model" + return + + assert model is not None, f"expected a model for {slug}, got None" + + exp_sub = _expected_subset(expected) + act_sub = _actual_subset(model) + + # Compare key fields; ingredients compare by line only for stability + assert act_sub == exp_sub + + asyncio.run(_run()) diff --git a/tests/test_recipes_parse_from_url_integration_v2.py b/tests/test_recipes_parse_from_url_integration_v2.py index ded0637..28285fa 100644 --- a/tests/test_recipes_parse_from_url_integration_v2.py +++ b/tests/test_recipes_parse_from_url_integration_v2.py @@ -50,6 +50,8 @@ class TestRecipesParseFromUrlIntegrationV2(unittest.IsolatedAsyncioTestCase): self.text = text class DummyClient: + def __init__(self, *args, **kwargs): + pass async def __aenter__(self): return self @@ -90,6 +92,8 @@ class TestRecipesParseFromUrlIntegrationV2(unittest.IsolatedAsyncioTestCase): self.text = text class DummyClient: + def __init__(self, *args, **kwargs): + pass async def __aenter__(self): return self @@ -127,6 +131,8 @@ class TestRecipesParseFromUrlIntegrationV2(unittest.IsolatedAsyncioTestCase): self.text = text class DummyClient: + def __init__(self, *args, **kwargs): + pass async def __aenter__(self): return self diff --git a/tests/test_recipes_parse_from_url_v2.py b/tests/test_recipes_parse_from_url_v2.py index accd907..ac6a672 100644 --- a/tests/test_recipes_parse_from_url_v2.py +++ b/tests/test_recipes_parse_from_url_v2.py @@ -40,11 +40,11 @@ class TestRecipesParseFromUrlV2(unittest.IsolatedAsyncioTestCase): # Monkeypatch scraper to avoid network import recipes.scraping as scraping - async def fake_scrape(url: str): + async def fake_scrape(url: str, log=None, dump_dir=None): assert url == "https://example.com/recipe" return {"@type": "Recipe", "name": "Example", "recipeIngredient": ["2 eggs"]} - async def fake_scrape_none(url: str): + async def fake_scrape_none(url: str, log=None, dump_dir=None): return None # Success case