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  • Writer's pictureMax McCrory

Recipe Roundup

Updated: Jun 19, 2019

I'm starting a new series here on Nourish, rounding up the latest must-try recipes found through my adventures (endless scrolling) on Instagram. Hopefully this will serve as motivation for all of us to step outside of our cooking comfort zones.

Roasted potato fries and avocado aioli dip

Recipe and Photo: @whatsgabycookin

My mouth watered the moment I came across these crisp potato wedges and this creamy avocado aioli dip on my feed. As a new follower of @whatsgabycookin, I've wanted to make every single thing she's posted and this was no exception. This recipe would be perfect for a fun get together with friends or just as a snack all for yourself. It looks super simple to make with very few ingredients and little effort required. Just how I like it.

Nutella swirled banana muffins

Recipe and Photo: @bromabakery


When photographer @adammilliron's gorgeous photo appeared on my timeline, I knew there would be a delectable recipe to follow in Table Magazine, a food and lifestyle magazine published in Pittsburgh. This chewy looking flatbread comes from @samdibattista, chef/owner of Vivo Kitchen, located just outside of Pittsburgh. His culinary creations are heavenly, so this one looks like a must-try. Of this week's roundup, this recipe is the one I'm most excited to test myself. Balsamic vinegar will give this recipe a touch of acidic flavor, if that's what you prefer. The list of ingredients for this dish is short, but it will require a little more effort and patience. The end result will definitely be worth it.

Now get off Instagram and into the kitchen!




For the flatbread:

1/2 ounce active dry yeast

2 teaspoons kosher salt

4 cups unbleached all-purpose flour, plus extra for working it

Olive Oil

For the toppings:


Grape tomatoes


Sea salt flakes

Olive Oil

Ground black pepper


1. Pour 1 1/2 cups warm water into large bowl, sprinkle with dry yeast, and let stand until foamy, 5 to 6 minutes.

2. Stir salt into yeast and water mixture. Add flour and stir to achieve a sticky dough.

3. Place dough into an oiled bowl. Brush a light coating of oil on top of dough. Cover bowl with slightly damp towel. Place bowl in warm place until doubled in size.

4. Turn dough onto floured worktable. Knead gently before dividing into equally sized balls. Place balls on oiled tray. Cover with cellophane until a second rise, about 50 percent in size.

5. Place a heavy pan over a burner on high. Use a lid to stretch dough; then lay flatbread dough in the bottom of the pan. Cover with lid. Brown one side, flip it over, and cook until other side is brown.

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