Side Dish Archives - Noble Pig

Patatas Bravas

Cathy Pollak — Thu, 09 Jul 2026 16:21:34 +0000

My patatas bravas start with potatoes that I boil, steam-dry, and fry before covering them with homemade bravas sauce and garlic aioli. None of these steps are difficult, and each one makes the finished potatoes that much better.

Patatas Bravas with Homemade Bravas Sauce and Garlic Aioli

If you’ve been to a Spanish tapas bar, you’ve probably ordered patatas bravas, the dish made with fried potatoes and a smoky, spicy tomato sauce. My favorites come with garlic aioli too, so I wanted to keep the focus on those three components because crisp potatoes are a must for me, the sauce deserves extra attention, and a creamy garlic finish adds to it all.

I’ve spent a lot of time eating patatas bravas in Spain and at tapas bars here in the States. As a kid, I wanted my dad to order the “tatas,” which was perfectly normal to say in Barcelona and much more embarrassing once I realized what that sounded like back home. Regardless, somewhere along the way these crispy fried potatoes became my unofficial test for how the rest of the meal at a tapas bar might go.

I do the same thing with a mojito when I sit down at a bar I’ve never been to. I know, completely different category, but stay with me. There’s a big difference between someone muddling fresh mint and lime, balancing it with sugar or simple syrup, and finishing it with sparkling water versus pouring in lemon-lime soda and calling it good. That first sip tells me how much care will be taken in making the cocktails and whether wine or beer will be the better choice.

And, patatas bravas are the same for me. When the server drops the menus, asks about drinks, and everyone is still deciding what to order, I immediately order a round of patatas bravas.

Because once the plate is served, it tells me a lot about what is likely coming next. It’s my own temperature check. I know if the kitchen took the time to turn the humble potato into something memorable by getting the potatoes crisp, making the sauce, and adding the details that make me keep going back for another bite, I know I’m in good hands.

If the potatoes feel like more of an afterthought, I’m probably not going to get quite as ambitious with the rest of the menu. For me, that means ordering every single thing.

That’s why I make them this way at home. I give the potatoes special attention before anything goes on top. I take time with the sauce instead of throwing it together, and while garlic aioli isn’t traditional, I’m seeing it served with patatas bravas a lot more these days, and I like it.

For me, patatas bravas are about what happens when simple things are done well.

What Makes This Recipe Different

I boil the potatoes with vinegar before frying so the inside cooks through without the edges falling apart. The vinegar helps the potatoes hold together, so they can handle the next step.
Letting the potatoes steam-dry before they ever touch the oil is key. The dry surface is what helps them crisp instead of holding on to extra moisture during frying.
I fry them once instead of double-frying because the boiling and drying steps have already done most of the work. By the time the potatoes are in the oil, I’m looking for a crisp outside and tender center.
The bravas sauce starts with onion, garlic, tomato paste, and smoked paprika instead of just mixing together a quick tomato sauce. Cooking those ingredients first gives the sauce more flavor before adding the broth and vinegar.
I keep the garlic aioli separate instead of mixing everything together. The smoky bravas sauce and creamy garlic sauce both add something different, and I want some of each in every bite I’m taking.

Ingredients

Russet potatoes – Their higher starch content gives you fluffy centers and crisp edges after frying.
Kosher salt – Seasons the potatoes while they boil, with another pinch added right after frying.
White distilled vinegar – Added to the boiling water to help the potatoes stay together before frying. You won’t taste the vinegar in the finished dish.
Canola oil – A neutral oil that’s good for frying because it can handle the higher temperature needed to crisp the potatoes.
Olive oil – Used to cook the onion, garlic, tomato paste, and spices at the start of the bravas sauce.
Yellow onion – Adds natural sweetness to the base of the sauce as it cooks.
Garlic – Adds savory flavor that pairs well with the smoked paprika.
Tomato paste – Cooking it briefly before adding the liquids gives the sauce more richness than tomato sauce alone.
Smoked paprika – This is what gives bravas sauce its signature smoky flavor and color.
Cayenne pepper – Adds the heat. Adjust the amount depending on how spicy you want the sauce.
Black pepper – Adds a little extra seasoning without taking over the sauce.
Tomato sauce – Forms the base of the bravas sauce and blends with the spices, broth, and vinegar.
Red wine vinegar – Adds acidity that balances the richness of the fried potatoes and the smoky sauce.
Vegetable broth or chicken broth – Loosens the sauce and adds more flavor while it simmers.
Garlic aioli – A creamy finishing sauce that complements the smoky bravas sauce. Keeping it separate lets you enjoy both sauces instead of blending them into one.
Fresh parsley – Adds color and freshness right before serving.

How to Make Patatas Bravas

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (boil the potatoes)
Bring a large pot of water to a boil, then add the kosher salt and white vinegar. Cook the potatoes until the edges start to soften but the centers still have some resistance. The goal is to get them ready for frying, not cook them until they fall apart.
Step Two (steam-dry the potatoes)
Drain the potatoes and spread them out on a wire rack set over a sheet pan. Let them sit until the outside looks dry instead of damp. It’s a small step, but it makes a big difference because extra moisture is not going to help you when the potatoes go into the hot oil.
Step Three (make the bravas sauce)
While the potatoes dry, cook the onion until softened, then add the garlic, tomato paste, smoked paprika, cayenne, salt, and black pepper. Give the tomato paste and spices some time in the pan before adding the tomato sauce, red wine vinegar, and broth. Let the sauce simmer until the flavors come together, then blend it smooth or leave it a little chunky.
Step Four (fry the potatoes)
Heat the oil to 350°F (175°C) and fry the potatoes in batches until the outside is crisp and the centers are tender. Don’t crowd the pot. A few extra minutes frying in batches is better than dropping the oil temperature and dealing with potatoes that don’t want to brown.
Step Five (finish and serve)
Pile the potatoes onto a serving platter, drizzle the warm bravas sauce over the top, then add the garlic aioli and fresh parsley. Serve them right away while the potatoes are still crisp.

Recipe Tips

Don’t overcook the potatoes during the first boil. They should be tender around the edges but still hold together because they have another round of cooking coming in the oil.
Let the potatoes steam-dry completely before frying. If they still look damp, give them a few more minutes.
Keep the oil as close to 350°F (175°C) as possible. If the oil drops too much, the potatoes take longer to brown and won’t get the same crisp exterior.
Fry the potatoes in batches instead of crowding the pot. Giving them enough room helps them brown evenly.
Season the potatoes right after frying while they are still hot so the salt sticks.
Let the bravas sauce simmer for a few minutes before blending. Giving the onion, garlic, tomato paste, and smoked paprika time together makes a better sauce.
Wait to add the bravas sauce and garlic aioli until serving. Patatas bravas are at their best when the potatoes are still crisp underneath.

Storage

Store the potatoes, bravas sauce, and garlic aioli separately whenever possible. Once the sauces are added, the potatoes will soften as they sit.
Keep the potatoes in an airtight container in the refrigerator for up to 4 days. Reheat them in an oven or air fryer until warmed through and crisp again.
Store the bravas sauce separately in the refrigerator for up to 5 days. Warm it gently on the stovetop or in the microwave before serving.
Freeze only the bravas sauce for longer storage. The fried potatoes will lose their texture after freezing.

FAQs

Can I make the bravas sauce ahead of time?
Yes. The sauce can be made ahead and stored in the refrigerator. The flavor gets even better after it has time to sit.
Can I bake or air fry the potatoes instead?
Yes, but the texture will be different. Frying gives patatas bravas the crisp outside and tender center they are known for.
Do I have to blend the bravas sauce?
No. Blend it if you like a smoother sauce, or leave it a little chunky. Both ways are fine.
Why boil the potatoes before frying?
Boiling starts cooking the potatoes, while the vinegar helps them stay together during frying. That lets the outside crisp before the centers become overcooked.
Can I make patatas bravas less spicy?
Yes. Reduce the cayenne pepper or leave it out completely for a milder sauce.
Can I use Yukon Gold potatoes instead?
Yes, but russet potatoes give you the fluffiest centers and crispiest edges. Yukon Gold potatoes will have creamier centers and won’t crisp quite the same way.

From My Kitchen Notes

Small observations from the margins.

The simplest things have the least room to hide.
Some things only look basic from a distance.
A potato will tell on you faster than almost anything else.
The smallest plate on the table can change the whole meal.
A good sauce cannot fix something nobody cared about underneath.
Skipped details are often the ones someone else remembers.
There is a huge difference between adding more and paying attention.
Extra effort has a way of making itself known later.
The smallest choices tell the best stories.
Things can look easy because someone cared enough to make them look that way.
Ordinary things know when they’re being treated like an afterthought.
What happens when nobody expects much is a better story.
Important things are often revealed in the smallest things.
The details are where the truth leaks out.
I’ve learned a lot from what people do when they think it doesn’t count and with what someone does with something they could have ignored.
Consistency is more apparent when nobody asked for a presentation.
There’ s a difference between impressing someone and caring about what you make.
Everyone makes an appearance when the stakes are high. I’m more interested in what you do when nobody made it a big deal.
I’m sending a mojito made with lemon-lime soda straight to jail. It’s my boundary.
Some things were never missing anything. They were just waiting for someone to notice.

More Recipes That Start with Potatoes

German Potato Salad – Tangy warm bacon dressing.
Crispy Smashed Potato Salad – Crispy edges, creamy herb dressing.
Roasted Potatoes and Asparagus with Lemon and Garlic – Roasted together at the right pace.
Salt and Vinegar Smashed Potatoes – Crispy edges with bold vinegar.
Breakfast Potatoes (Home Fries) – Crispy outside, soft inside.

This post may contain affiliate links. Please read my disclosure policy.

Patatas Bravas

These patatas bravas are made with russet potatoes that are boiled with vinegar, steam-dried, and fried until crisp, then finished with a cooked bravas sauce and garlic aioli. The sauce starts with onion, garlic, tomato paste, smoked paprika, broth, and vinegar, so it tastes like a homemade sauce instead of a shortcut.

Course Appetizer, Side Dish

Cuisine Spanish

Keyword bravas sauce, fried potatoes, lemon garlic aioli sauce, patatas bravas, patatas bravas recipe, Spanish potatoes, Spanish tapas

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 360kcal

Author Cathy Pollak

Equipment

large pot For boiling the potatoes.
cooling rack Helps potatoes steam-dry before frying.
Sheet Pan Holds the wire rack while the potatoes dry.
large skillet For cooking the bravas sauce.
Immersion blender (optional) For a smoother bravas sauce.
Dutch Oven or heavy-bottomed pot. For frying the potatoes.
spider strainer or slotted spoon. For removing the potatoes from the oil.

Ingredients

Potatoes:

1 tbsp (18 g) kosher salt
2 tbsps (30 ml) white distilled vinegar
2 lbs (907 g) russet potatoes peeled and cut into 1-inch cube
canola oil for frying

Bravas Sauce:

2 tbsps (30 ml) olive oil
½ cup (80 g) finely chopped yellow onion
4 cloves garlic minced
1 tbsp (16 g) tomato paste
1 tbsp (7 g) smoked paprika
¼ tsp (0.5 g) cayenne pepper
½ tsp (3 g) kosher salt
¼ tsp (0.6 g) black pepper
1 cup (240 g) tomato sauce
1 tbsp (15 ml) red wine vinegar
1 cup (240 ml) low-sodium vegetable broth or low-sodium chicken broth

To Finish:

garlic aioli or homemade
chopped fresh parsley

Instructions

Bring a large pot of water to a steady boil, then stir in the kosher salt and white vinegar. Add the russet potatoes and cook until the edges are just tender while the centers still offer slight resistance, about 7 to 9 minutes after the water returns to a simmer. The vinegar helps the potatoes hold their shape during frying without affecting the flavor.
1 tbsp (18 g) kosher salt, 2 tbsps (30 ml) white distilled vinegar, 2 lbs (907 g) russet potatoes
Drain the potatoes and spread them in a single layer on a wire rack set over a sheet pan. Let them steam-dry until the surface looks dry and matte. Removing the surface moisture helps the potatoes crisp more efficiently during frying.
While the potatoes dry, warm the olive oil in a skillet over medium heat. Add the onion and cook until softened, then stir in the garlic and cook for about 30 seconds until fragrant. Add the tomato paste and cook for 1 minute, stirring frequently, until it darkens slightly. Stir in the smoked paprika, cayenne, kosher salt, and black pepper, cooking for another 30 seconds to bloom the spices without letting them scorch.
2 tbsps (30 ml) olive oil, ½ cup (80 g) finely chopped yellow onion, 4 cloves garlic, 1 tbsp (16 g) tomato paste, 1 tbsp (7 g) smoked paprika, ¼ tsp (0.5 g) cayenne pepper, ½ tsp (3 g) kosher salt, ¼ tsp (0.6 g) black pepper
Pour in the tomato sauce, red wine vinegar, and broth. Reduce the heat and simmer for 4 to 5 minutes, stirring occasionally, until the flavors come together. Blend the sauce with an immersion blender if you prefer a smooth consistency, or leave it slightly chunky for a more rustic presentation. Taste and adjust the seasoning with additional salt, black pepper, cayenne, or vinegar if needed.
1 cup (240 g) tomato sauce, 1 tbsp (15 ml) red wine vinegar, 1 cup (240 ml) low-sodium vegetable broth
Heat the canola oil to 350°F (175°C) in a heavy pot or Dutch oven. Fry the potatoes in batches for 7 to 10 minutes, turning occasionally, until browned and crisp on the outside with tender centers. Avoid overcrowding the pot, as this lowers the oil temperature and prevents proper browning.
canola oil
Transfer the fried potatoes to paper towels or a wire rack to drain briefly, then season with a pinch of kosher salt while they are still hot.
Arrange the potatoes on a serving platter and spoon the warm bravas sauce over the top. Drizzle generously with garlic aioli, sprinkle with chopped fresh parsley, and serve immediately while the potatoes are at their crispiest.
garlic aioli, chopped fresh parsley

Notes

Vegetable broth keeps this recipe vegetarian, while chicken broth gives the bravas sauce a slightly richer taste.
Sherry vinegar can be used instead of red wine vinegar if you want a softer acidity in the sauce.
For a milder bravas sauce, reduce or omit the cayenne, then serve hot sauce on the side.
The sauce can be left slightly chunky, but blending gives it a smoother texture that coats the potatoes more evenly.
If you prefer to make a quick garlic aioli, mix mayonnaise with grated garlic and a squeeze of fresh lemon juice.
Russet potatoes work best because their starch helps create crisp edges and tender centers. Waxy potatoes, such as red potatoes, do not fry the same way.

If you’re making these Patatas Bravas, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Patatas Bravas? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Patatas Bravas appeared first on Noble Pig.

Parmesan Bread Bites

Cathy Pollak — Wed, 24 Jun 2026 17:11:00 +0000

These Parmesan bread bites skip the step of rolling individual dough balls. The dough is cut into squares, dipped in garlic butter, and baked until soft, fluffy, and golden.

Parmesan Bread Bites Dipped in Garlic Butter Before Baking

My first versions of these Parmesan bread bites were shaped into individual dough balls, but I kept going back to the pizza cutter. Cutting the dough into small squares was much faster, and once baked, they puffed into soft, bite-sized bread bites that were perfect for dipping in marinara sauce.

I look outside and there are more cars in the driveway. I never knew if anyone was coming over or not, but when your house is “the house,” that’s just how it was. There might be five people here or twenty. It never really made a difference. The teenagers would end up downstairs, and nobody ever asked if a meal was going to be made. It was more of an unspoken agreement that if you were here, I was going to feed you.

I always had flour and yeast around, especially instant yeast since it rises quickly enough that I could make these while dinner was going. I used to portion out and roll the dough into little balls, but after I did that enough times, I started thinking there had to be a better way. Trying to divide one batch of dough into sixty-four reasonably equal pieces is as time-consuming as it sounds.

At some point, I rolled the dough into a rough square and cut it into little pieces with a pizza cutter instead. Then I started dipping the dough in garlic butter before baking rather than brushing it on afterward. The whole process went much faster this way. The dough puffed up in the oven anyway, and nobody cared that the pieces weren’t perfectly round bread balls.

These are still one of my favorite things to make because they feel like the kind of food that came out of real life. They’re made from ingredients I always have on hand, and a sheet pan full of warm Parmesan bread bites still has a way of making it feel like there’s enough food for whoever happens to be here.

What Makes This Recipe Different

I used to roll these into individual dough balls, but it wasn’t efficient. Now I roll the dough into the most imperfect square and cut it into little pieces with a pizza cutter. It takes only a few minutes, and once baked, they puff into soft, bite-sized bread bites anyway.
I dip the dough in garlic butter before baking instead of brushing it on afterward. Every side gets coated, and the butter helps the Parmesan brown as the bread bakes.
Parmesan cheese is used twice in this recipe. Some is mixed directly into the dough and then I sprinkle more on top before baking. I like that the cheesy flavor isn’t just sitting on the surface.
I spread the pieces out on sheet pans instead of packing them together in a skillet or baking dish. More of the dough is exposed to the heat, which helps the bread bites brown on more sides.
The first time I cut the dough into little squares, I was convinced they looked too small. I was wrong. Then they went into the oven and puffed right up. They ended up being the right size for dipping in marinara sauce.

Ingredients

Warm Water – Warm, not hot. Hot water can kill the yeast, and then everybody sits around waiting for bread that isn’t coming.
Granulated Sugar – Gives the yeast something to munch on and helps the bread bites brown in the oven.
Olive Oil – Adds moisture and helps keep the dough soft.
Instant Yeast – I almost always have instant yeast in the pantry. It’s great for last minute decisions.
All-Purpose Flour – Keeps the bread bites soft and tender.
Bread Flour – I like using a combination of bread flour and all-purpose flour. The bread flour adds chew and keeps them from being too dense.
Parmesan Cheese – Some goes right into the dough and more gets sprinkled over the top before baking.
Kosher Salt – Bread without salt is memorable for all the wrong reasons.
Garlic Powder – Adds garlic flavor directly to the dough so every bite tastes a little garlicky before we even get to the butter.
Salted Butter – Coats each dough square before baking and helps them brown in the oven.
Garlic Salt – Adds an extra layer of garlic flavor.
Fresh Parsley – Garnish for color and freshness.
Marinara Sauce – Optional for dipping, but I wouldn’t skip it.

How to Make Parmesan Bread Bites

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the dough)
Add the warm water, sugar, olive oil, and instant yeast to the bowl of a stand mixer and give it a quick stir. Add the all-purpose flour, bread flour, Parmesan cheese, salt, and garlic powder. Using the dough hook, knead on low speed for 8 to 10 minutes, or until the dough gathers around the hook and feels smooth and slightly tacky. If it’s sticking to your fingers, add additional flour one tablespoon at a time. A little tackiness is fine.
Step Two (let the dough rise)
Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm spot until doubled in size, about 30 to 45 minutes. Instant yeast rises quickly, which is one of the reasons I make these so often.
Step Three (prepare the butter and baking sheets)
While the dough rises, stir together the melted butter and garlic salt in a shallow bowl. Line two baking sheets with parchment paper and preheat the oven to 400°F (205°C).
Step Four (cut the dough into squares)
Turn the dough onto a lightly floured surface and gently press out any large air bubbles. Roll it into roughly a 10-inch (25 cm) square, then cut it into 64 small pieces with a pizza cutter or sharp knife. Don’t get hung up on making them perfect. Once they puff in the oven, nobody can tell which ones started out slightly crooked.
Step Five (dip and bake)
Dip each piece of dough into the garlic butter mixture, letting the excess drip back into the bowl, then place it on the prepared baking sheets. Sprinkle with Parmesan cheese and bake for 9 to 11 minutes, or until the bread bites are puffed and golden brown. The little squares may look small going into the oven, but they puff up quickly as they bake.
Step Six (serve)
Sprinkle with fresh parsley, if you’d like, and serve warm. Marinara sauce is optional, but it’s my favorite way to serve them.

Recipe Tips

The dough should feel soft and slightly tacky, not dry. Add extra flour only if it’s truly sticky. Too much flour can make the bread bites denser than they need to be.
Using a pizza cutter makes dividing the dough simple. I’ve rolled these into little balls before, and cutting them into squares is much faster.
Don’t stress over making perfectly equal pieces. Once they puff in the oven, the wonky ones are impossible to spot.
Let the excess butter drip back into the bowl before placing the dough on the baking sheet. Too much butter will collect around the bread bites as they bake.
Freshly grated Parmesan melts and browns much better than the shelf-stable kind in the green can.
Some of the Parmesan will melt onto the parchment paper and create crispy cheese bits around the edges. Those are usually the first Parm bites to disappear.
The dough squares may look tiny before baking, but they puff much more than you’d think once they get into the oven.

Storage

Store any leftover Parmesan bread bites in an airtight container at room temperature for up to 3 days.
For longer storage, freeze them in an airtight container or freezer bag for up to 3 months.
To reheat, place them in a 350°F (175°C) oven for about 5 to 7 minutes, or until warmed through. They regain their texture much better in the oven than they do in the microwave.
If you’re serving them with marinara sauce, store the sauce separately and dip as you go.

FAQs

Can I use active dry yeast instead of instant yeast?
Yes. Stir the active dry yeast into the warm water and sugar and let it sit for about 5 minutes, or until foamy, before adding the remaining ingredients. Your rise time will be longer.
Can I use only all-purpose flour?
Yes. They’ll still be delicious. I prefer the combination of bread flour and all-purpose flour because it gives the bread bites chew while keeping them soft.
Can I shape the dough into balls instead of squares?
Yep. I did that for years. I eventually stopped because cutting the dough into squares is much faster, and once baked, the pieces puff enough that I don’t miss the extra shaping step.
Do I really have to dip every piece in butter?
Yes, it’s worth it. Dipping the dough coats all sides and gives you more buttery, golden spots than brushing it on afterward.
Can I make the dough ahead of time?
Yes. Prepare the dough, cover it, and refrigerate it overnight. Let it sit at room temperature for about 30 to 45 minutes before rolling, cutting, and baking.
Do I need marinara sauce?
No, but I like having something to dip them into. Marinara and warm Parmesan bread have always been buddies for as long as I can remember.

From My Kitchen Notes

There are people who can arrive unexpectedly and still feel entirely expected.
Sometimes hospitality is just an agreement that food will appear eventually.
I’ve spent enough of my life feeding people to know that nobody notices how long something took to make.
How much of what we keep around the house reveals the life we’re hoping to have?
I think some of the best recipes are solutions to recurring situations.
Sometimes the best improvements come from getting tired of doing something the hard way.
Not enough credit is given to methods that save energy for more important things.
I’ve come to appreciate things that don’t require individual handling.
There are things in life where trying to make everything equal becomes an impossible amount of work.
Most people are perfectly happy with squares while I’m busy trying to make circles.
I used to assume uniformity mattered right until I noticed nobody notices the difference.
I think I overestimate how much perfection contributes to enjoyment. Because it really doesn’t.
I prefer things that can withstand a little irregularity.
Sometimes, some things become what they’re meant to be without being handled very much.
There are things that ask for endless maintenance and others that work once everyone is on the same page.
There are recipes and relationships that require constant shaping and others that seem to rise on their own.
I no longer have interest in relationships that require me to keep pinching off pieces of myself and making them all look the same.
I think comfort has very little to do with luxury and a lot to do with knowing there’s a place for you at the table.
Some things stop feeling like effort once they’ve become part of who we are.

More Things to Dunk in Sauce

Homemade Soft Pretzel Bites – Chewy, buttery, and salted.
Pepperoni Pizza Puffs – Served with warm pizza sauce.
Chicago Hot Dog Pigs in a Blanket – With a mustard relish dip.
Crab Rangoon – With sweet and spicy dipping sauce.
Crispy Fried Artichoke Hearts – Served with lemon garlic aioli.
Blistered Shishito Peppers – With garlic chive aioli.
Air Fryer Pork Belly Bites – Sweet chili lime dip.

This post may contain affiliate links. Please read my disclosure policy.

Parmesan Bread Bites

Soft, fluffy Parmesan bread bites made with a blend of bread flour and all-purpose flour, dipped in garlic butter before baking, and finished with extra Parmesan cheese. Perfect for serving with marinara sauce as an appetizer, party snack, or side dish.

Course Appetizer, Side Dish

Cuisine American

Keyword bread bites with marinara, cheesy bread bites, garlic Parmesan bread bites, homemade bread bites, Parmesan bread bites

Prep Time 25

Cook Time 10

Rise Time 30

Total Time 1 5

Servings bread bites

Calories 34kcal

Author Cathy Pollak

Equipment

Stand Mixer with dough hook. Mixes and kneads the dough with minimal effort.
mixing bowls (large). Used for rising the dough.
Pizza Cutter Quickly cuts the dough into 64 evenly sized squares.
2 baking sheet Gives the bread bites enough room to bake evenly.
parchment paper prevents sticking and makes cleanup easier.
rolling pin To roll out the dough.

Ingredients

Bread Dough:

1 cup (240 ml) warm water
3 tbsps (38 g) granulated sugar
1 tbsp (15 ml) olive oil
2¼ tsps (7 g / 1 packet) RapidRise yeast
1¾ cups (210 g) all-purpose flour
1 cup (120 g) bread flour
⅔ cup (60 g) freshly grated Parmesan cheese
1 tsp (5 g) kosher salt
½ tsp (1.5 g) garlic powder

Garlic Butter Topping:

8 tbsps (113 g) butter melted
2 tsps (6 g) garlic salt
½ cup (45 g) freshly grated Parmesan cheese
1 tbsp (4 g) chopped fresh parsley (optional)
marinara sauce for serving, optional

Instructions

Mix the warm water, sugar, olive oil, and instant yeast in the bowl of a stand mixer. Add the all-purpose flour, bread flour, Parmesan cheese, salt, and garlic powder. Using the dough hook, knead on low speed for 8 to 10 minutes, or until the dough comes together around the hook and feels smooth and slightly tacky. If the dough is sticky, add additional flour one tablespoon at a time, using only what is necessary.
1 cup (240 ml) warm water, 3 tbsps (38 g) granulated sugar, 1 tbsp (15 ml) olive oil, 2¼ tsps (7 g / 1 packet) RapidRise yeast, 1¾ cups (210 g) all-purpose flour, 1 cup (120 g) bread flour, ⅔ cup (60 g) freshly grated Parmesan cheese, 1 tsp (5 g) kosher salt, ½ tsp (1.5 g) garlic powder
Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 30 to 45 minutes.
While the dough rises, stir together the melted butter and garlic salt in a shallow bowl. Preheat the oven to 400°F (205°C) and line two baking sheets with parchment paper.
8 tbsps (113 g) butter, 2 tsps (6 g) garlic salt
Turn the dough onto a lightly floured surface and gently press out any large air bubbles. Roll into a 10-inch (25 cm) square, then use a pizza cutter or sharp knife to cut the dough into 64 small squares.
Dip each dough square into the garlic butter mixture, allowing any excess butter to drip off. Arrange the pieces on the prepared baking sheets, leaving a little space between each one. Sprinkle with the remaining Parmesan cheese.
½ cup (45 g) freshly grated Parmesan cheese
Bake for 9 to 11 minutes, or until the Parmesan bread bites are puffed and golden brown. Garnish with fresh parsley, if desired. Serve warm with marinara sauce for dipping.
1 tbsp (4 g) chopped fresh parsley , marinara sauce

Notes

Instant yeast can be replaced with active dry yeast. If using active dry yeast, combine it with the warm water and sugar and let it sit for 5 to 10 minutes until foamy before adding the remaining ingredients.
The dough should feel slightly tacky but not sticky. Adding too much flour can make the finished bread bites dry.
A pizza cutter makes quick work of portioning the dough and is much faster than shaping individual dough balls.
Freshly grated Parmesan melts and browns better than pre-grated Parmesan from a shaker container.
Store cooled bread bites in an airtight container at room temperature for up to 3 days.
Freeze completely cooled bread bites in a freezer-safe container for up to 3 months.
Reheat in a 350°F (175°C) oven for 5 to 7 minutes until warmed through.

If you’re making these Parmesan Bread Bites, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Parmesan Bread Bites? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Parmesan Bread Bites appeared first on Noble Pig.

No-Knead Peasant Bread Baked in a Pyrex Bowl

Cathy Pollak — Tue, 09 Jun 2026 16:48:52 +0000

No-knead peasant bread baked in a pyrex bowl is for anyone who wants homemade bread without collecting a shelf full of baking equipment. The glass bowl shapes the dough into a tall, golden loaf with very little hands-on work.

The Pyrex Bowl Method

I made this no-knead peasant bread with a simple high-hydration dough that rises in a Pyrex bowl and bakes in the same vessel. The bowl supports the dough as it proofs, which helps create a tall, round loaf with a golden crust and soft interior. You will not need a Dutch oven, stand mixer, or specialty bread-baking equipment for this recipe.

I make a lot of bread, which means I’ve accumulated a lot of bread equipment over the years. Some of it I use regularly and some of it spends most of its life shoved onto shelves waiting for me to remember I own it. I also know most bread recipes assume everybody has a Dutch oven, a banneton, a baking stone, or whatever the latest must-have bread tool happens to be. A lot of my own recipes do. I’m winking at you Dutch oven bread.

While I had this dough rising in a Pyrex bowl on the counter, I thought why couldn’t I just bake it in this bowl? Maybe it’s normally used for cookie dough, salad or something else. Either way, there’s a decent chance you already own it. Here’s the caveat, you cannot use any bowl for this method. This is not the time to pull out the glass bowl from the dollar store. I used a 2.5-quart (2.4 L) Pyrex bowl, the middle-sized one from that stack of three bowls we have all bought or been gifted at some point.

The bowl does more than hold the dough while it rises. It supports this very wet dough as it rises, gives the loaf its tall rounded shape, and goes straight into the oven for baking. The rise and the bake happen in the same bowl, which means less handling and less equipment. The first time I pulled this loaf out of the oven, I was surprised by how well it worked. The crust was golden, and the inside stayed soft. The shape makes it look like this was your idea all along.

What Makes This Recipe Different

As I mentioned before, most no-knead bread recipes rely on a Dutch oven or another heavy baking vessel to help support the dough as it bakes. I wanted to see if I could get a similar tall, round loaf using something many of us already have in the kitchen, a Pyrex bowl. Because I’m here working for you. Ha.
The Pyrex bowl is part of the reason this method works. This is a very high-hydration dough, which means it contains more water than most traditional bread recipes. That extra hydration is what helps create the airy crumb without kneading, but it also makes the dough softer and more likely to spread as it rises. The Pyrex bowl supports the dough during the second rise and helps it rise upward rather than outward.
The dough proofs and bakes in the same bowl, which means less handling and fewer pieces of equipment. You are still going to use another bowl for the initial mixing of the ingredients. But you are going to end up with a tall peasant-style loaf that is perfect for sandwiches and toast. This is my favorite bread for my daily PB & J.
The high-hydration dough and the oven-safe Pyrex bowl are what give this bread its shape, texture, and character.

Ingredients

All-purpose flour – Gives the loaf enough support to rise tall in the bowl while still staying soft enough for sandwiches and toast.
Fine sea salt – Adds flavor and helps keep the dough from rising too quickly.
Granulated sugar – Feeds the yeast and helps the crust develop its golden color during baking.
Instant yeast – Gives the dough a reliable rise and can be mixed directly into the dry ingredients without proofing first. Active dry yeast can also be used, but the rise will take a little longer.
Warm water – This recipe uses a generous amount of water, creating a very wet dough that rises easily and develops naturally during the proofing process instead of relying on kneading.
Nonstick cooking spray – Keeps the loaf from sticking to the bowl and helps it release cleanly after baking.

How to Make No-Knead Peasant Bread in a Pyrex Bowl

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (mix the dough)
Add the flour, salt, sugar, and instant yeast to a large bowl and stir everything together. Pour in the warm water and mix until there aren’t any dry patches left. The dough is going to look alarmingly wet and sticky compared to most bread doughs. Resist the urge to add more flour. This loaf depends on that extra moisture.
Step Two (let the dough rise)
Cover the bowl and place it somewhere warm until the dough doubles in size, about 1½ to 2 hours. I usually use the oven with the light turned on. By the time it’s ready, the dough should look puffy, airy, and full of life.
Step Three (shape the loaf)
Lightly flour your work surface and sprinkle a little flour over the top of the dough. Gently pull the edges underneath to form a rough ball, then continue tucking until you have a round loaf. This isn’t the time to wrestle with it. A light touch goes a long way here.
Step Four (proof in the Pyrex bowl)
Generously coat a 2.5-quart oven-safe Pyrex bowl with nonstick spray. Place the dough seam-side down in the bowl, cover loosely, and let it rise until it crowns slightly above the rim, about 45 to 60 minutes. This is where the bowl starts doing some of the work, helping the dough rise upward and hold that tall rounded shape.
Step Five (bake the bread)
Bake at 350°F until the loaf is deeply golden and the center reaches 190°F to 195°F on an instant-read thermometer, about 40 to 50 minutes. If your oven runs hot, lower the temperature by 25 degrees. Glass and metal don’t behave exactly the same in the oven, and a small adjustment can keep the outside from getting ahead of the inside.
Step Six (cool before slicing)
Remove the bread from the bowl and place it on a wire rack. I know it’s tempting to cut into it immediately, but give it at least 30 minutes. Fresh bread has terrible timing and always smells ready before it really is.

Recipe Tips

This dough is much wetter than most bread doughs. It will look sticky, loose, and messy. Resist the urge to add extra flour. The higher water content is part of what gives this loaf its airy texture and helps it rise without kneading.
Pay attention to the dough more than the clock. A warm kitchen may have the dough ready sooner, while a cooler kitchen may take longer. Look for dough that has doubled in size and looks puffy before moving on.
Use a 2.5-quart Pyrex bowl made from tempered glass and inspect it before baking. Skip any bowl with chips, cracks, or damage. This is not the recipe for experimenting with mystery glass.
Start with room-temperature glass and avoid sudden temperature changes. Don’t move the bowl from the refrigerator directly into a hot oven, and don’t place a hot bowl onto a cold, wet, or metal surface when it comes out of the oven.
Every oven has its own personality. If yours tends to run hot, lower the temperature by 25 degrees. Glass and metal don’t bake exactly the same way, and a slightly lower temperature can help the loaf bake more evenly.
If the top of the loaf is getting darker than you’d like before the center is fully baked, loosely tent it with foil for the remainder of the baking time.
An instant-read thermometer removes the guesswork. Because this loaf rises tall in the bowl, the center can take longer to bake than the crust suggests. Look for an internal temperature of 190°F to 195°F before removing it from the oven.

Storage

Store the cooled loaf tightly wrapped at room temperature for up to 3 days. The crust will soften slightly as it’s stored, but the bread stays fresher longer this way.
The crust is at its best the day it’s baked. By the second day it softens a bit, which makes this bread especially good for toast, grilled sandwiches, and dunking into soup.
If you prefer a crisper crust, store the loaf in a paper bag and plan to enjoy it the same day.
For longer storage, slice the loaf and freeze the slices in a freezer-safe bag for up to 3 months. Individual slices can go straight from the freezer into the toaster.

FAQs

Why is my dough so sticky?
It’s supposed to be. This is a high-hydration dough, which means it has more water than most traditional bread recipes. The dough will look loose and sticky from the beginning. It’s nothing to panic over.
Can I bake bread in a Pyrex bowl?
Yes, as long as you’re using tempered glass that is in good condition and does not have any chips or cracks. Avoid sudden temperature changes and don’t use damaged glass.
Can I use a different glass bowl?
Only if it is specifically labeled tempered glass. I used a Pyrex bowl for this recipe, so that’s what I recommend.
Why didn’t my bread rise?
Yeast, temperature, and time are usually the biggest factors. Make sure your yeast is fresh and give the dough enough time to double in size before moving on.
Can I use bread flour?
Bread flour will give the loaf a slightly chewier texture, but the recipe works well with either all-purpose flour or bread flour.
Why is the center gummy?
The bread was likely sliced too soon or needed a little more time in the oven. Let the loaf cool for at least 30 minutes and check for an internal temperature of 190°F to 195°F before removing it from the oven.
Can I use a metal bowl instead?
I haven’t tested this recipe in a metal mixing bowl. The Pyrex bowl helps support the dough and create the loaf’s tall shape, so I can’t guarantee the same results.

From My Kitchen Notes

Observations from the margins.

The things that get used for everything usually end up being the most interesting.
There are tools that spend years proving themselves before anyone gives them much credit.
The things I use most often are rarely the most specialized. That’s true outside the kitchen too.
The objects that earn permanent counter space rarely start out as the most exciting.
There’s usually a reason certain things rarely leave the cabinet.
There’s a noticeable difference between being overlooked and being unnecessary. The two get confused all the time. The bowl seems to be doing just fine with that.
I have definitely underestimated certain things because they looked too ordinary.
Some things become obvious so gradually that you can’t pinpoint the moment you finally saw them.
There are possessions we all have that sit in the same place for years before revealing a new purpose. And a lot of potential looks ordinary until the day it doesn’t.
A surprising number of useful things begin their lives as something else.
Sometimes the best ideas start with lowering the qualifications. Because the bowl was never trying to become a bread pan.
Lots of things work once you stop insisting they become something else first.
Versatility is an underrated form of competence.
And some items become more valuable the more jobs they’re asked to do.
But there are things that shape outcomes while remaining mostly invisible.
I keep discovering that support and restriction are occasionally mistaken for each other.
The bowl doesn’t make the bread. It changes what the bread can become.
Expansion and direction are two completely different skills.
Dough rises differently once it has somewhere to go.
I’ve spent enough time with bread to know that visible activity isn’t the only kind that counts. That’s how fermentation works.
The most dramatic part of the process happens before the loaf ever sees the oven. That’s true with self-improvement too.
There are days when progress looks a lot like waiting.

More Bread Recipes for Bread People

Roasted Garlic Rosemary Artisan Bread – crusty loaf with roasted garlic throughout.
Honey Oatmeal Bread – soft sandwich bread with honey.
Honey Whole Wheat Sandwich Bread – soft sandwich loaf with honey.
Homemade Slider Buns – soft buns for burgers and sandwiches.

This post may contain affiliate links. Please read my disclosure policy.

No-Knead Peasant Bread Baked in a Pyrex Bowl

This no-knead peasant bread uses a high-hydration dough that proofs and bakes in the same oven-safe Pyrex bowl. The result is a tall, golden loaf with a crisp crust, soft crumb, and no need for a Dutch oven or specialty bread-baking equipment.

Course Bread, Side Dish

Cuisine American

Keyword bread baked in glass bowl, homemade bread, no-knead bread recipe, no-knead peasant bread, peasant bread, Pyrex bowl bread

Prep Time 10

Cook Time 45

Rise and Cooling: 2 45

Total Time 3 40

Servings to 10 slices

Calories 245kcal

Author Cathy Pollak

Equipment

mixing bowls (large) For mixing and fermenting the high-hydration dough.
Pyrex 325 2.5 quart Glass Mixing Bowl Supports the dough during the second rise and creates the loaf's tall rounded shape.
digital thermometer The most reliable way to determine when the center of the loaf is fully baked.
wire rack Allows air to circulate around the loaf while it cools.
kitchen scale For the most accurate measurement of ingredients.
oven thermometer If you're unsure of how hot/cold your oven runs, this is the best way to figure it out.

Ingredients

about 4 cups (17.6 oz / 500 g) all-purpose flour
1 tsp (0.2 oz / 6 g) fine sea salt
2 tbsps (0.9 oz / 25 g) granulated sugar
1 packet (7 g / 2¼ tsps) RapidRise yeast
2 cups (480 ml) warm water (100-110°F / 38-43°C)
cooking spray

Instructions

Add the flour, salt, sugar, and instant yeast to a large bowl and stir to combine. Pour in the warm water (38-43°C) and mix until no dry flour remains. The dough will be very loose and sticky, which is exactly what you want for this high-hydration bread.
about 4 cups (17.6 oz / 500 g) all-purpose flour, 1 tsp (0.2 oz / 6 g) fine sea salt, 2 tbsps (0.9 oz / 25 g) granulated sugar, 1 packet (7 g / 2¼ tsps) RapidRise yeast, 2 cups (480 ml) warm water
Cover the bowl and place it in a warm spot until the dough has doubled in size, about 1½ to 2 hours. A slightly warm oven with the light on works well. The dough should look puffy and airy before moving to the next step.
Lightly flour your work surface and dust the top of the dough with a little flour. Gently fold the outer edges underneath to form a rough ball, then transfer the dough to the counter and tuck the edges underneath again until a smooth round shape forms. Avoid overworking the dough so it retains the air developed during the rise.
Generously coat a 2.5-quart (2.4 L) oven-safe Pyrex bowl with nonstick spray or you can brush with olive oil. Place the dough seam-side down in the bowl, cover loosely, and let it rise until puffy and slightly above the rim, about 45 to 60 minutes. The bowl supports the dough as it rises and helps create the loaf's tall, rounded shape.
cooking spray
While the dough completes its second rise, preheat the oven to 350°F (175°C). Place the bowl in the oven and bake for 40 to 50 minutes, or until the loaf is deep golden brown and the center reaches 190-195°F (88-91°C) on an instant-read thermometer. If your oven tends to run hot, reduce the temperature by 25°F (15°C).
Carefully remove the loaf from the bowl and transfer it to a wire rack. Let it cool for at least 30 minutes before slicing. This resting time allows the crumb to finish setting and prevents a gummy interior.

Notes

Do not use decorative glass bowls, serving bowls, vintage glassware of unknown origin, or any bowl with chips, cracks, or other damage.
The Pyrex bowl should be at room temperature before use. Avoid sudden temperature changes, also known as thermal shock, which can cause glass to crack or shatter.
Do not place a cold glass bowl into a hot oven.
Do not place a hot glass bowl onto a cold, wet, stone, metal, or granite surface. Set it on a dry towel, wooden cutting board, or cooling rack instead.
This dough is intentionally high-hydration and will look much wetter than traditional bread dough. Resist the urge to add additional flour. The extra moisture helps create a lighter crumb without kneading.
For the most accurate results, weigh the flour and water with a kitchen scale.
The loaf is fully baked when the center reaches 190-195°F (88-91°C). Because the loaf is tall and baked in glass, color alone is not always the best indicator of doneness.
If your oven tends to bake hot, reduce the oven temperature by 25°F (15°C). Glass bakeware heats differently than metal and may brown the crust more quickly.

If you’re making this no-knead peasant bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this No-Knead Peasant Bread Baked in a Pyrex Bowl? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post No-Knead Peasant Bread Baked in a Pyrex Bowl appeared first on Noble Pig.

Corn Succotash

Cathy Pollak — Fri, 05 Jun 2026 17:51:42 +0000

Corn succotash combines sweet corn, edamame, crispy bacon, and juicy tomatoes in one skillet. Every spoonful is packed with sweet corn, smoky bacon, tender vegetables, and plenty of texture.

Corn Succotash with Edamame and Bacon

I’ve taken a different approach to traditional corn succotash, which normally relies on lima beans. Instead, I use edamame along with sweet corn, crispy bacon, peppers, onions, and juicy tomatoes. Everything cooks together in bacon drippings, creating a side dish with plenty of texture and enough flavor to pair well with anything coming off the grill.

When I was little, one of my favorite cartoons was Tweety Bird and Sylvester the Cat. This is almost cliché and I’m dating myself here, but if you remember, Sylvester was always running around yelling, “Sufferin’ succotash!” and I remember at some point finally asking my parents what succotash was. Honestly, I thought it meant some kind of catastrophe, not vegetables.

My mom told me it was something made with corn. Well, I loved corn. What kid doesn’t. And eventually I talked about it enough that she finally made it and that’s the day I discovered lima beans.

Let’s just say, the corn was innocent, the lima beans were not.

Until that moment I had never had lima beans, and I remember looking down at my plate wondering what those pale green and almost gray blobs were. They looked weird. They had that strange color lima beans get once they’re cooked. I remember not wanting any part of it.

But because I was consistently held to having impeccable manners, me saying that the lima beans had ruined everything was not considered an acceptable response. I sort of said it anyway, which was always to my detriment.

Needless to say, my first experience with succotash did not go well.

Somewhere between then and decades later, I started thinking about succotash again and realized my problem had never been the corn or the bacon, it was always the lima beans.

Ultimately, I kicked them out.

Instead, I use edamame, which has a firmer texture and more bite than the mushy lima beans. Plus, unlike five-year-old me, most kids today already know what edamame is. They’ve shelled it at restaurant tables, eaten it as a snack, and it’s not some sort of unfamiliar vegetable. It’s a completely normal ingredient to them. In a way, this recipe is for them, maybe especially for them.

The outcome is everything I wanted corn succotash to be when I first heard Sylvester yelling about it all those years ago. Sweet corn, crispy bacon, juicy tomatoes, and enough color that it doesn’t look like vegetable wallpaper sitting in a bowl. My recipe is where the corn gets to be the best part. And there is no mush in sight.

What Makes This Recipe Different

The biggest difference is the edamame. Traditional succotash relies on lima beans, but I wanted something with a firmer texture and more bite. Edamame has a firmer texture, a milder flavor, and holds together alongside the corn and bacon without turning soft and mushy.
I cooked everything in the bacon drippings, because obviously, which gives the veggies a smoky flavor before the bacon even goes back into the skillet. Between the bacon drippings and the butter, the corn and edamame pick up a lot more flavor than they would if they were simply warmed through.
I also add the tomatoes at the very end. I want them to slightly warm and release some of their juiciness, and still look like tomatoes. If they cook too long, they start breaking down into the vegetables, and I like the contrast they bring to the skillet.
The splash of apple cider vinegar goes in near the end for the same reason. Corn is sweet, bacon is rich and butter isn’t known for holding back. The vinegar keeps those flavors from becoming too rich and gives the skillet a little contrast.
And while fresh summer corn is great when it’s in season, I purposefully made this with frozen corn and frozen edamame. They’re convenient, but more importantly they are available year-round. That means you can make a skillet of succotash in the middle of July or put it on the Thanksgiving table without changing a thing.

Ingredients

Sweet Corn – The foundation of the entire dish. Sweet corn has the sweetness that balances the smoky bacon and tangy vinegar. You can use frozen or fresh.
Edamame – Adds substance to the recipe, which sounds so dramatic, and turns it into something that feels a little more substantial than a simple vegetable side dish.
Bacon – The giver, providing both crispy pieces throughout the finished dish and the flavorful drippings used to cook the vegetables.
Butter – This helps coat the vegetables and brings a richness that works especially well with the corn. The butter does add a lot of flavor to this recipe, especially if you use a better tasting European butter, such as Kerrygold.
Bell Pepper – Adds color, sweetness, and another layer of chew alongside the corn and edamame.
Vidalia Onion – Softens into the skillet and adds sweetness that complements the corn without competing with it.
Garlic – Adds another layer of flavor to the skillet.
Grape Tomatoes – Adds freshness, color, and little bursts of juicy acidity throughout the dish. I add them at the end so they stay intact.
Lawry’s Total Seasoning – I don’t use a lot of seasoning blends like this, but for whatever reason it made a difference in how this tasted. It gave the vegetables a well-seasoned flavor that I wasn’t getting with the combinations of spices I tried.
Apple Cider Vinegar – A small splash at the end keeps the sweet corn, bacon, and butter from becoming too rich.
Kosher Salt – Helps bring out the natural sweetness of the corn and vegetables. I recommend tasting the finished dish before adding any additional salt.
Black Pepper – Adds a little warmth. Taste the finished dish before adding more.

How to Make Corn Succotash

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (cook the bacon)
Add the diced bacon to a large high-sided skillet over medium-high heat and cook until it’s as crispy as you like it. Transfer the bacon to a paper towel-lined plate, but leave the drippings in the skillet. We’re about to put them to work.
Step Two (cook the peppers and onions)
Add the onion and bell pepper to the skillet and cook for 5 to 6 minutes, stirring occasionally, until softened. Stir in the garlic and cook for another minute, just until you can smell it.
Step Three (add the corn and edamame)
Add the corn, edamame, butter, and Lawry’s Total Seasoning. Cook for about 10 minutes, stirring occasionally, until everything is hot and tender. This is where the corn starts soaking up all that bacon and butter.
Step Four (finish the succotash)
Stir in the apple cider vinegar and season with salt and black pepper to taste. Add the tomatoes and cook for about 2 more minutes, long enough to warm them through. I like adding them at the end because I want little juicy tomatoes throughout the skillet, not tomato sauce.
Step Five (add the bacon and serve)
Remove the skillet from the heat and stir the bacon back in. Serve it warm or room temperature with grilled chicken, burgers, pork chops, steak, or whatever happens to be coming off the grill that night.

Recipe Tips

Thaw the corn and edamame before cooking if you have time. You’ll get less moisture in the skillet and better flavor development on the vegetables.
Let the bacon get crisp before removing it from the skillet. It will soften slightly once it’s stirred back into the vegetables.
Give the peppers and onions a few minutes to soften before adding the remaining ingredients. They should be tender, not crunchy.
Taste before serving. Bacon, seasoning blends, and even frozen vegetables can vary, so I always do one final taste for salt and pepper at the end.
This recipe is easy to scale up for cookouts, potlucks, and backyard barbecues. Just use your biggest skillet.

Storage

Store leftover corn succotash in an airtight container in the refrigerator for up to 3 days.
The flavors mingle a little more overnight, making leftovers just as good the next day.
Leftovers can be enjoyed warm, cold, or somewhere in between.
I don’t usually freeze this one. The veggies tend to lose some of their texture once thawed.

FAQs

Can I use fresh corn instead of frozen?
Yes. If sweet corn is in season, cut the kernels from about 6 to 8 ears of corn and use them in place of the frozen corn.
Can I make corn succotash ahead of time?
Yes. You can make it a day ahead and refrigerate it until needed. Reheat gently before serving or let it come closer to room temperature.
Can I make this vegetarian?
You can. Skip the bacon and sauté the vegetables in butter or olive oil instead. You may want to add a little smoked paprika for some of the smoky flavor the bacon normally provides.
Can I use a different seasoning blend?
Yes. Lawry’s Total Seasoning is my favorite for this one, but you can substitute your favorite all-purpose seasoning blend and adjust the salt to taste.
Can I use lima beans instead of edamame?
Yes. Traditional succotash is often made with lima beans, so you can substitute them if you prefer. I use edamame because I like the texture better.
What goes well with corn succotash?
Just about anything coming off the grill. It’s especially good alongside grilled chicken, steak, pork chops, burgers, sausages, or barbecue.
Can I serve corn succotash at room temperature?
Yes. In fact, it’s one of the reasons I like it for barbecues and summer gatherings. Traditionally it’s served warm, but I like it at room temperature.

From My Kitchen Notes

Observations from the margins.

What the heck does succotash even mean anyway? Don’t tell me and I refuse to look it up. I like holding on to the fact that it’s something unpleasant, like my first experience with succotash was, or corn ruined by lima beans.
Nothing about the word succotash suggests sweet corn, bacon, juicy tomatoes, or butter. Instead, it sounds like a skin condition, betrayal, detention, or something your doctor finds during a colonoscopy.
Five-year-old me was sitting there thinking, “Why did you wreck perfectly good corn?”
Succotash felt like, somebody took perfectly good corn and wrecked it. Because when you’re a kid, there isn’t a nuanced evaluation of legumes happening. There’s just, this is good or this is a crime.
My experience with lima beans has never just been “I hated lima beans.” The real story is, I hated lima beans and was not allowed to express that fact in a manner consistent with my feelings.
I grew up in a household of, you will sit there, you will try it, you will appreciate that somebody made it, and you will not make a face. Meanwhile, I was sitting there thinking this dinner is defective.
People who know me now might assume I’ve always been direct, but I wasn’t. I spent a lot of years filtering myself through expectations, presentation, composure, and worrying about what other people might think. I don’t do that anymore.
Now my tendency is to make observations without looking for permission. Not rudely or recklessly. Just honestly.
I’ve learned not to mistake different for wrong.
Some combinations work because everything is different, not because everything matches.
The most interesting things in the skillet are usually bringing something completely different to the table.
Some things belong together without needing to become the same thing. The best partnerships involve contrast.
Some things don’t become less themselves when they’re part of something bigger.
A surprising number of good things begin as separate ingredients with no obvious plan.
The funny thing about belonging is that it usually becomes obvious long before anybody says it out loud.
I gave succotash another chance. The lima beans did not receive the same courtesy.
I never decided I was wrong about lima beans. I decided to rebuild succotash from the ground up and remove the problem.
I secretly hope somewhere a member of the Lima Bean Council just felt a disturbance in the force.
If succotash was invented today it would probably be called Bacon Corn Skillet and somebody would charge $18 for it.

More Side Dishes That Don’t Feel Like Punishment

Crispy Smashed Potato Salad – Crispy edges and lemon dressing.
Sun-Dried Tomato Chicken Pasta Salad – Rotisserie chicken and basil.
Greek Mosaic Salad – Watermelon, feta, cucumber, olives.
Avocado and Three Bean Salad – Simple ingredients, big flavor.
Chilled Pineapple Cucumber Salad – Sweet, spicy, and refreshing.

This post may contain affiliate links. Please read my disclosure policy.

Corn Succotash

Corn Succotash with sweet corn, edamame, bacon, peppers, onions, and tomatoes cooked together in one skillet. This easy side dish pairs perfectly with grilled meats, cookouts, and summer dinners.

Course Side Dish

Cuisine American

Keyword barbecue side dish, corn succotash, corn succotash with bacon, corn succotash with edamame, skillet corn succotash, succotash recipe, summer side dish

Prep Time 10

Cook Time 20

Total Time 30

Servings to 6

Calories 280kcal

Author Cathy Pollak

Equipment

large high-sided skillet Gives the vegetables enough room to cook evenly.
Cutting board For prepping the vegetables and bacon.
wooden spoon or spatula. For stirring the vegetables.

Ingredients

6 slices bacon diced
½ cup (75 g) Vidalia onion
1 red or orange bell pepper seeded and diced
2 cloves garlic minced
2 (12-oz / 340 g) frozen corn thawed, or 6-8 ears of corn
12 oz (340 g) frozen shelled edamame beans thawed
3 tbsps (42 g) butter
2 tsps (5 g) Lawry's Total Seasoning
2 tbsps (30 ml) apple cider vinegar
1 tsp (5 g) kosher salt or to taste
1 tsp (2 g) black pepper or to taste
1 pint (280 g) grape tomatoes halved

Instructions

Add the bacon to a large high-sided skillet over medium-high heat and cook until it reaches your desired level of crispness. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
6 slices bacon
Reduce the heat to medium and add the onion and bell pepper to the bacon drippings. Cook for 5 to 6 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds more.
½ cup (75 g) Vidalia onion, 1 red or orange bell pepper, 2 cloves garlic
Add the corn, edamame, butter, and Lawry's Total Seasoning. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender and heated through.
2 (12-oz / 340 g) frozen corn, 12 oz (340 g) frozen shelled edamame beans, 3 tbsps (42 g) butter, 2 tsps (5 g) Lawry's Total Seasoning
Stir in the apple cider vinegar and season with salt and black pepper to taste. Add the tomatoes and cook for 2 more minutes, just until warmed through and still holding their shape.
2 tbsps (30 ml) apple cider vinegar, 1 tsp (5 g) kosher salt, 1 tsp (2 g) black pepper, 1 pint (280 g) grape tomatoes
Remove the skillet from the heat, stir in the bacon, and serve warm or room temp.
6 slices bacon

Notes

Edamame replaces the traditional lima beans found in many succotash recipes, giving the dish a firmer texture
For the best texture, thaw the corn and edamame before cooking. Starting with frozen vegetables can add excess moisture to the skillet and increase the cooking time.
The tomatoes are added at the end so they stay juicy and hold their shape rather than cooking down into the vegetables.
This corn succotash pairs well with grilled chicken, pork chops, steak, burgers, barbecue, or smoked meats.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

If you’re making this Corn Succotash, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

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Roasted Garlic Rosemary Artisan Bread

Cathy Pollak — Wed, 27 May 2026 07:23:59 +0000

This roasted garlic rosemary artisan bread layers roasted garlic into the loaf instead of mixing it directly into the dough. The result is a crackly artisan crust with soft pockets of sweet roasted garlic and rosemary throughout.

Roasted Garlic Rosemary Artisan Bread with Bakery-Style Texture

This roasted garlic rosemary artisan bread uses roasted garlic folded directly into the loaf instead of simply mixing it into the dough. This shaping method creates streaks of sweet garlic and rosemary throughout the crumb while the Dutch oven gives the bread a golden crust and chewy artisan texture.

If you want the plain bakery-style version without the roasted garlic filling, my Dutch oven bread has the same crackly crust and artisan-style texture.

I’ve been making versions of this bread for more than twenty years now, long enough that the original no-knead recipe I started with slowly disappeared under all the little changes I kept making every time I baked it, adjusting the texture, changing the rise, working on the crust, figuring out how to make the garlic distribute through the loaf more evenly instead of punching through one slice while the next tasted mostly like plain bread, until somewhere along the way it stopped feeling like a recipe I started with and began feeling like my bread.

I used to leave the roasted garlic cloves mostly whole and knead them directly into the dough because visually it felt more theatrical, but over time I realized the flavor tasted better once I mashed the roasted garlic with rosemary and folded it through the dough layers instead. You don’t necessarily see giant chunks of garlic when you slice into the loaf anymore, but every bite tastes like roasted garlic instead of only the occasional piece carrying the flavor.

I’ve taught a lot of friends how to make this bread over the years, and at some point it became the loaf people started specifically requesting from me. One of my friends even wanted an entire bread bar for their rehearsal dinner, so I spent two straight days making around fifty loaves of a version of this bread along with a ridiculous amount of compound butter, charcuterie boards, olives, jams, and anything else that felt good next to warm bread. At one point there was so much dough proofing in the garage refrigerator that the pressure ended up pushing the refrigerator door open overnight, which honestly, as somebody with a degree in fermentation science, felt less concerning than impressive.

I like breads that look a little imperfect once they come out of the Dutch oven. The crust cracks, the rosemary catches in the seams, and the roasted garlic is part of the loaf in a way that feels far more interesting than simply stirring garlic into dough and hoping for the best.

What Makes This Different

Most garlic bread recipes mix the roasted garlic directly into the dough from the beginning, which spreads the flavor evenly through the entire loaf. I’ve found this shaping method creates ribbons and pockets of roasted garlic throughout the loaf so every slice tastes layered instead of spreading evenly through every bite.
Roasting the garlic first is important because raw garlic becomes overpowering once baked into bread. Roasted garlic becomes soft, sweet, and spreadable. It melts into the folds with the rosemary instead of working against the dough.
Folding the garlic into layers keeps it from becoming one dense line through the middle of the loaf while also helping the bread stay lighter and airier with irregular pockets throughout the interior.
The Dutch oven is what gives the loaf that crackly artisan crust. Trapping steam around the dough during the first half of baking keeps the outside flexible long enough for the loaf to expand fully before the crust sets. That’s what creates the crisp exterior and chewy artisan-style texture.

Ingredients

Bread flour or all-purpose flour – Bread flour will give the loaf more chew and a slightly more bakery-style interior with bigger irregular air pockets, but all-purpose flour still makes a really good loaf if that’s what you already have sitting in the pantry. It will just be a little denser.
Warm water – Warm enough to wake the yeast up, not hot enough to ruin its entire day.
Instant yeast – This cuts down the rise time and doesn’t need proofing first. You can use regular yeast, just plan for it taking longer.
Salt – Bread without enough salt does not taste good no matter how good the crust looks.
Sugar – Enough to feed the yeast and soften the roasted garlic without making the dough sweet.
Olive oil – Keeps the interior slightly softer and gives the loaf a richer texture.
Garlic bulbs – Roasting completely changes the garlic. Instead of sharp garlic punches, the cloves turn soft, sweet, spreadable, and almost buttery once they come out of the oven.
Fresh rosemary – Rosemary holds onto its flavor surprisingly well during baking, which is why it works so well in bread. The oils stay noticeable all the way through baking instead of disappearing into the dough.

How To Make Roasted Garlic Rosemary Artisan Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the dough and roast the garlic)
Mix the flour, yeast, sugar, and salt together, then add the warm water and olive oil. Knead until the dough turns smooth, soft, and slightly tacky instead of dry and stiff. Cover and let it rise until doubled while the garlic roasts in the oven until soft enough to smash with a spoon. The whole kitchen starts smelling incredible around this point.
Step Two (make the filling and shape the loaf)
Mash the roasted garlic with the rosemary until it turns into a spreadable paste. Stretch the dough into a rectangle, spread most of the garlic mixture over the surface, then fold the dough like a letter before adding the rest of the garlic and rolling everything into a tight loaf. Folding the garlic into layers instead of kneading it straight into the dough gives the bread streaks of roasted garlic flavor all the way through instead of occasional garlic-heavy bites.
Step Three (second rise and bake)
Let the loaf rise again until puffy and slightly rounded while the Dutch oven heats up. The hot Dutch oven traps steam around the bread during the first part of baking, which is what gives the loaf that golden crust and chewy artisan texture. Bake covered first, then uncover it for the final stretch so the crust turns crackly and browned.
Step Four (cool before slicing)
Let the bread cool before cutting into it even though this quickly becomes the hardest part of the entire recipe. Slicing too early traps too much steam inside the loaf and can leave the interior gummy instead of airy and chewy. Somebody usually ignores this advice every single time I make bread.

Recipe Tips

If the roasted garlic feels especially loose or oily after mashing, add a tiny pinch of flour before spreading it onto the dough. Too much moisture can make shaping the dough messier than it needs to be.
One confident slash across the top almost always gives better oven spring than several hesitant little cuts. Bread can sense fear honestly.
If the dough starts shrinking back while you’re shaping it, leave it alone for 5 or 10 minutes and try again. Sometimes the gluten just needs a few minutes to relax.
The loaf should look puffier and feel lighter after the second rise, but not fragile or overinflated. Over-proofed dough tends to spread outward instead of lifting upward once it hits the oven.
Hot roasted garlic can weaken the dough slightly if it goes into the dough straight from the oven, so let it cool down a little before spreading it across the dough.
Bread flour gives the loaf a chewier artisan texture, but I still make this with all-purpose flour all the time and nobody complains once warm bread shows up.

Storage

The crust naturally softens a little by the second day because moisture from inside the loaf slowly moves outward overnight. That’s normal with homemade artisan bread.
Keep the bread loosely wrapped at room temperature for up to 3 days. I usually leave it cut-side down on a cutting board with a towel draped loosely over the top instead of sealing it in plastic.
Avoid refrigerating artisan bread unless you absolutely have to because the cold dries the bread out much faster.
Slices reheat especially well directly on an oven rack or in a toaster oven because the crust crisps back up while the interior stays soft and warm.

FAQs

Why fold the roasted garlic into the dough instead of mixing it directly in?
Folding the roasted garlic into layers keeps the flavor concentrated in ribbons throughout the loaf instead of spreading evenly through every bite. It also keeps the loaf lighter and airier than kneading the garlic directly into the dough.
Can roasted garlic make bread dough too wet?
Yes, especially if the garlic is extra oily or very soft after roasting. If the garlic mixture feels loose after mashing, a tiny pinch of flour helps absorb some moisture and makes shaping easier.
Why didn’t my loaf rise upward?
Usually either the dough was over-proofed during the second rise or the shaping didn’t create enough surface tension before baking. The loaf should look puffy and airy before baking while still holding its shape.
Can I refrigerate the dough overnight?
Yes. The dough develops really good flavor from a slower overnight rise in the refrigerator. Just let it sit at room temperature for a little while before shaping if it feels very cold and tight.
Why is my bread dense instead of airy?
Dense bread usually comes from under-proofing, adding too much flour during shaping, or cutting into the loaf before it finishes cooling. The interior continues setting as it cools.
Can I use sourdough starter instead of yeast?
Probably, although I made this recipe specifically around commercial yeast timing and dough strength. A sourdough version would need hydration and fermentation adjustments.
Why does the crust soften after cooling?
The inside of the loaf continues releasing moisture after baking, and some of that moisture slowly moves into the crust as the bread sits. Fresh artisan bread almost always has its crispiest crust within the first several hours after baking.

From My Kitchen Notes

Observations from the margins.

The smell of roasted garlic and rosemary in a house changes people’s demeanor almost immediately.
Bread dough is alive enough to rearrange its surroundings if you give it enough time and warmth. Draw your own conclusions.
There are people who wait for bread to cool and people who immediately tear into the loaf while burning their fingers. Very different energy. Very different people.
I like people who also understand fermentation. Patience, pressure, timing, holding back. Same skill set, but applied differently.
Garlic gets sweeter the longer you’re willing to leave it in the heat.
Some things become more powerful once they’re folded in instead of sitting visibly on the surface.
Bread dough taught me very early that expansion is usually happening long before anything visibly rises.
There’s a difference between feeding people and making them feel safe enough to stay awhile.
Fresh bread pulls people into the kitchen faster than almost anything else. Nobody really resists it. They just pretend they meant to walk in there.
There are people who can smell bread baking from the farthest room in the house and suddenly appear in the doorway two minutes later like wildlife.
The kitchen gets strangely honest once warm bread and butter enters the room.
Some things are technically simple but still take years before they feel natural in your hands.
Bread baking is mostly waiting around while invisible things continue working.
Some people circle warmth carefully before they let themselves get too close to it.
Sometimes the thing filling the entire house is still somehow never directly acknowledged.
Some things become impossible to ignore once they’ve spent enough time in the oven.
You can tell a lot about somebody by how they butter bread.
There are people who butter the entire slice at once and people who only butter the exact bite they’re about to take. Completely different upbringing.
Etiquette classes taught me how to butter bread properly at a table. Real life usually has other plans. I still automatically move a little butter onto the bread plate first even though absolutely nobody is policing me anymore.
Table manners are fascinating because half of them are really just lessons about managing appetite publicly. Some habits stay in your hands long after you stop consciously thinking about them.
Warm bread has undone years of formal table training in under thirty seconds.
There’s a part of me that still hears tiny etiquette instructions every time bread hits the table.
Bread service becomes much more revealing once people stop trying to look composed.
There’s something funny about spending years learning elegant manners only to completely lose interest in it around hot bread and good butter.
Some people butter bread cautiously like they’re budgeting for winter.
Some combinations were always going to become a thing once butter got involved.

More Bread Recipes for Bread People

Chocolate Chip Artisan Bread – crusty loaf with chocolate chips.
Honey Oatmeal Bread – soft hearty beginner-friendly loaf.
Round Challah Bread Recipe – golden braided loaf tutorial.
Homemade Slider Buns – soft cloud-like homemade buns.

This post may contain affiliate links. Please read my disclosure policy.

Roasted Garlic Rosemary Artisan Bread

This roasted garlic rosemary artisan bread folds roasted garlic directly into the loaf instead of mixing it throughout the dough. The result is a crackly crust, chewy crumb, and ribbons of sweet roasted garlic and rosemary layered through every slice.

Course Bread

Cuisine American

Keyword chocolate chip artisan bread, homemade artisan bread, roasted garlic bread, roasted garlic rosemary artisan bread, rosemary bread

Prep Time 25

Cook Time 45

Rise snd Cooling: 3 30

Total Time 4 40

Servings to 10 slices

Calories 235kcal

Author Cathy Pollak

Equipment

Stand Mixer or large mixing bowl. For mixing and kneading the dough.
Dutch Oven (5.5 to 6 quart). Creates steam for an artisan-style crust.
kitchen scale For weighing ingredients. (optional)
parchment paper Helps safely transfer the dough.
Banneton or towel-lined bowl. Supports the loaf during the second rise.
bread lame or sharp knife. For scoring the dough.
digital thermometer Checks for doneness.

Ingredients

Dough:

about 4 cups (500 g) bread flour or all-purpose flour
2¼ tsps (7 g / 1 packet) RapidRise yeast if you use regular yeast your rise times will be longer
2 tbsps (25 g) granulated sugar
1¾ tsps (10 g) table salt
1¼ cups (300 ml) warm water (105–110°F / 40–43°C)
2 tbsps (30 ml) olive oil

Roasted Garlic Filling:

2 medium garlic bulbs
2 tbsps (30 ml) olive oil
2 tbsps finely chopped fresh rosemary

Instructions

Combine the flour, yeast, sugar, and salt in the bowl of a stand mixer or large mixing bowl. Add the warm water and olive oil, then mix until a shaggy dough forms. Knead with a dough hook on medium-low speed for 6–8 minutes or knead by hand for 8–10 minutes until the dough becomes smooth, soft, and slightly tacky.
about 4 cups (500 g) bread flour, 2¼ tsps (7 g / 1 packet) RapidRise yeast, 2 tbsps (25 g) granulated sugar, 1¾ tsps (10 g) table salt, 1¼ cups (300 ml) warm water, 2 tbsps (30 ml) olive oil
Shape the dough into a ball and place it into a lightly oiled bowl. Cover and let rise in a warm spot for 60–90 minutes or until doubled in size.
While the dough rises, preheat the oven to 400°F (200°C). Slice the tops off the garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 35–45 minutes until the cloves are soft and golden. Let cool slightly.
2 medium garlic bulbs, 2 tbsps (30 ml) olive oil
Squeeze the roasted garlic cloves into a small bowl and mash with the chopped rosemary until spreadable. If the mixture feels especially loose or oily, stir in a small pinch of flour to help it spread more evenly across the dough.
2 tbsps finely chopped fresh rosemary
Turn the dough onto a lightly floured surface and gently stretch it into an 11 x 9-inch (28 x 23 cm) rectangle. Spread about two-thirds of the roasted garlic mixture over the dough. Fold the dough like a letter by bringing the bottom third upward and the top third downward. Spread the remaining garlic mixture lightly over the folded dough, then roll tightly into a log and pinch the seam closed.
Place the dough seam-side down into a floured banneton or towel-lined bowl. Cover and let rise for 45–75 minutes until the dough looks puffy and slowly springs back when lightly pressed.
Place a Dutch oven with its lid into the oven and preheat to 450°F (232°C) for at least 20 minutes before baking.
Turn the dough onto a sheet of parchment paper and score the top with one confident slash using a sharp knife or bread lame. Carefully transfer the dough into the hot Dutch oven using the parchment paper.
Cover and bake for 25 minutes. Remove the lid and continue baking for 15–20 minutes until the crust is golden brown and the loaf reaches an internal temperature of 200–205°F (93–96°C).
Transfer the bread to a wire rack and cool for at least 1 hour before slicing. Cutting too early can create a gummy interior while the crumb is still setting.

Notes

Bread flour creates a slightly chewier artisan-style crumb, while all-purpose flour gives the loaf a softer interior.
Roasting the garlic before layering it into the dough creates a sweeter, mellow flavor that spreads through the loaf without overpowering it.
If the dough feels tight or resistant while shaping, let it rest for 5–10 minutes before continuing.
A 5- to 6-quart Dutch oven works best for this loaf. Larger Dutch ovens will still work, but the dough may spread a little wider before it starts rising upward.
The loaf is fully baked when the crust sounds hollow when tapped and the interior reaches 200–205°F (93–96°C).
Store leftover bread at room temperature wrapped in a clean kitchen towel or paper bag for up to 2 days.

If you’re making this Roasted Garlic Rosemary Artisan Bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Roasted Garlic Rosemary Artisan Bread? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Roasted Garlic Rosemary Artisan Bread appeared first on Noble Pig.

Crispy Smashed Potato Salad

Cathy Pollak — Fri, 22 May 2026 16:11:04 +0000

This crispy smashed potato salad trades soft potato chunks for golden roasted edges, creamy lemon herb dressing, fresh dill, and crunch in every bite. This isn’t creamy potato salad with a few crispy toppings tossed on top. The crispy potatoes ARE the salad.

Crispy Smashed Potato Salad With Lemon Herb Dressing

Crispy smashed potato salad started because I was tired of the usual mushy cookout bowls. Something with jagged roasted edges and soft centers sounded a lot more interesting to me. That craving turned into a lemon herb dressing that gets into every crack of the potatoes instead of sitting on the outside like regular potato salad dressing usually does. It ended up part crispy sheet pan potatoes, part potato salad, and a lot more interesting than the cold mushy versions we see all summer long.

So I was making my usual salt and vinegar smashed potatoes one night and kept staring at the tray thinking, why can’t these become potato salad? I already know I like German potato salad better than cold boiled potato salad half the time anyway, mostly because it has texture, crispy add-ins, and edges that make it feel like somebody cared what happened to the potatoes before the mayonnaise showed up.

And then I started spiraling into why I was accepting the texture limitations of traditional potato salad in the first place. Smashed potatoes by default create all these jagged edges and extra surface area for dressing to grab onto. Roasted potatoes taste like something on their own instead of just being a soft delivery system for mayonnaise. And nothing against mayonnaise, but you know what I mean.

I went through several versions of this before it ended up here because at first I tried making it with more traditional potato salad dressing and it was meh, and wrong against the crispy potatoes. I wanted the roasted edges to taste more distinct, so eventually I ended up with this lemony herb dressing with Dijon, dill, parsley, black pepper, and enough acidity to keep the potatoes from fading into the background.

This is now the potato salad I make when I want texture (which is always) instead of a cold bowl of mayonnaise tied to some vague social obligation. The roasted edges stay crisp, the lemon and herbs keep everything tasting fresh, and I like it best slightly warm right after the dressing gets into all the smashed potato crevices. Also be prepared to lose at least a quarter of the tray to people stealing crispy potatoes straight off the sheet pan before dinner even starts because nobody knows how to act around roasted potatoes.

What Makes This Crispy Potato Salad Different

Traditional potato salad keeps the potatoes soft the entire time, which is exactly the problem. Or maybe it’s not, if that’s what you want. The crispy potatoes ARE what make this different. Boiling them first gives you soft centers, then the oven handles all the roasting. Starting from raw potatoes skips the whole fluffy-center part.
Once the potatoes flatten and crack a little, all the rough edges start roasting instead of staying smooth like regular potato salad chunks. The dressing gets into all the crevices instead of just coating the outside of giant potato cubes.
I also like this best slightly warm or at room temperature because the crispy edges still have texture. Refrigerator-cold potato salad has a time and place in life, but this one is just so much better.
I went through a few versions before I realized traditional potato salad dressing was completely wrong for crispy potatoes. Crispy roasted potatoes need acid, herbs, lemon, Dijon, black pepper. Without it the crispy potatoes lost the contrast that made this whole concept work.

Ingredients

Baby potatoes – The skins stay tender after roasting and the smaller size makes smashing easy without the whole tray becoming accidental mashed potatoes. Once smashed, all those rough edges roast instead of staying smooth.
Olive oil – Enough for the smashed edges to roast golden instead of drying out and disappointing everyone.
Garlic powder – Fresh garlic burns too easily in the oven. Garlic powder coats the potatoes more evenly without burned garlic bits turning bitter in the oven.
Paprika – Mostly here for color and roasted warmth.
Mayonnaise – Enough to coat everything without burying the crispy texture underneath a mayonnaise avalanche.
Dijon mustard – Keeps the dressing from fading once everything gets tossed together.
Fresh lemon juice – Crispy potatoes plus lemon is one of the better decisions available to humanity. Don’t leave it out.
Fresh dill – Dill changes the direction in a good way. Without it, it tastes traditional. Dill keeps everything tasting fresher instead of like it came in a plastic grocery store tub.
Fresh parsley – Parsley keeps the dressing from tasting overly rich.

How To Make Crispy Smashed Potato Salad

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (boil the potatoes)
Bring a large pot of heavily salted water to a boil and cook the baby potatoes until fork-tender, about 12 to 15 minutes. Drain well, then let them sit for a few minutes so the steam can escape because wet potatoes are not becoming crispy potatoes anytime soon.
Step Two (smash them)
Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Smash each potato with the bottom of a glass or fork until flattened but still mostly intact. Those rough smashed edges are what get crispy later.
Step Three (roast until crispy)
Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika. Roast for 30 to 35 minutes until golden with crispy edges and soft centers. Pale potatoes are rarely the answer.
Step Four (make the dressing)
While the potatoes roast, whisk together the mayonnaise, Dijon, and lemon juice in a large bowl. Stir in the dill and parsley, then season with salt and pepper to taste. The potatoes absorb a lot of flavor, so the dressing should taste brighter before everything gets mixed together.
Step Five (assemble the salad)
Let the potatoes cool for about 10 minutes before tossing so the dressing doesn’t immediately wipe out all the crispy texture. Toss gently.

Recipe Tips

Let the potatoes steam dry for a few minutes after draining because steam is the enemy of crispy edges.
Don’t smash them perfectly. The messy cracked edges are what turn crispy in the oven.
A thin metal spatula works best for getting the potatoes off the parchment without tearing off all the crispy bottoms.
Don’t overcrowd the pan or the potatoes steam each other instead of roasting.
Toss gently once the dressing goes in because the crispy edges are fragile.
Saving a few extra crispy potatoes for the top is never a bad decision.

Storage

The potatoes lose some crispness in the refrigerator, which is unavoidable, but the flavor gets better after the dressing, lemon, and herbs sit together for a while.
I like leftovers best after sitting out at room temperature for 10 or 15 minutes because the dressing softens again and the potatoes stop tasting refrigerator stunned.

FAQs

Is this potato salad served warm or cold?
I like it best slightly warm or at room temperature because cold potatoes mute a lot of the texture.
Why boil potatoes before roasting?
Because boiling gives you soft fluffy centers first, then roasting gives you crispy edges later. Starting from raw potatoes doesn’t create the same contrast.
Why aren’t my potatoes getting crispy?
Usually because the potatoes were still too wet before roasting or the pan was overcrowded. The potatoes need room to roast.
Can I make this ahead of time?
Yes, although the potatoes are crispiest the first day. The leftovers are still great, especially once they warm up a little out of the refrigerator.
What potatoes work best for smashed potato salad?
Baby potatoes work best because they hold together better after smashing and the skins stay tender after roasting.

From My Kitchen Notes

A few observations from my kitchen.

Some potatoes only become interesting once a little heat and pressure hit them. Same for some people.
Crispy potatoes rarely survive long enough to become leftovers. Draw your own conclusions.
I have a soft spot for people who feel comfortable enough to grab a few potatoes off the sheet pan instead of waiting for an invitation.
Texture changes everything. Food. Conversation. Attraction. Timing.
There are people who soften immediately the second anything emotional touches them. Crispy potatoes resist a little longer.
The potatoes that get stolen first are always the ones with the most surface area.
People reveal themselves very quickly around food that was clearly made with effort.
It takes surprisingly little encouragement for people to abandon their dignity around roasted potatoes. Especially me.
I no longer seek out potato salad that doesn’t offer at least one textural experience. This applies to people too.
It’s fascinating how some people stay close to the kitchen without technically entering it.
Some things are dramatically better warm.

More Side Dishes With Crispy Edges

Bacon-Wrapped Asparagus – savory roasted asparagus wrapped in crispy bacon.
Marry Me Melting Cabbage – creamy Tuscan-inspired cabbage with roasted edges.
Blistered Shishito Peppers – blistered peppers with garlic chive aioli.
Tater Tot Poutine – crispy tater tots, cheese curds, and homemade gravy.

This post may contain affiliate links. Please read my disclosure policy.

Crispy Smashed Potato Salad with Lemon Herb Dressing

Crispy Smashed Potato Salad subs traditional soft potato chunks for roasted smashed potatoes with golden crispy edges and fluffy centers. Tossed with a creamy lemon herb dressing made with fresh dill, parsley, Dijon mustard, and lemon juice, this warm potato salad ends up somewhere between crispy sheet pan potatoes and classic cookout potato salad.

Course Salad, Side Dish

Cuisine American

Keyword crispy potato salad, crispy smashed potato salad, lemon herb potato salad, roasted potato salad, smashed potato salad

Prep Time 10

Cook Time 40

Cooling: 10

Total Time 1

Servings

Calories 255kcal

Author Cathy Pollak

Equipment

large pot For boiling the potatoes before roasting.
baking sheet (large) Gives the potatoes room to crisp instead of steam.
parchment paper Prevents sticking and makes cleanup easier.
mixing bowls (large). For tossing the potatoes with the dressing.

Ingredients

2 lbs (907 g) baby potatoes
2 tbsps (30 ml) olive oil
salt and pepper
½ tsp (2 g) garlic powder
½ tsp (2 g) paprika
½ cup (120 g) mayonnaise
1½ tbsps (23 g) Dijon mustard
1 to 2 tbsps (15-30 ml) fresh lemon juice
2 tbsps (2 g) chopped fresh dill
1-2 tbsps (2 g) chopped fresh parsley

Instructions

Bring a large pot of generously salted water to a boil. Add the baby potatoes and cook until fork-tender, about 12 to 15 minutes. Drain well and let the potatoes sit for a few minutes so excess moisture can evaporate, which helps the potatoes crisp more effectively in the oven.
2 lbs (907 g) baby potatoes
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Transfer the potatoes to the prepared baking sheet. Using the bottom of a glass or a fork, gently smash each potato until flattened but still mostly intact. Drizzle with olive oil, then season evenly with salt, black pepper, garlic powder, and paprika.
2 tbsps (30 ml) olive oil, salt and pepper, ½ tsp (2 g) garlic powder, ½ tsp (2 g) paprika
Roast for 30 to 35 minutes, or until the potatoes are deeply golden with crisp edges and soft centers. Allow the potatoes to cool for about 10 minutes before tossing with the dressing so they keep more of their texture.
While the potatoes roast, whisk together the mayonnaise, Dijon mustard, and fresh lemon juice in a large bowl until smooth. Stir in the fresh dill and parsley, then season with additional salt and pepper to taste.
½ cup (120 g) mayonnaise, 1½ tbsps (23 g) Dijon mustard, 1 to 2 tbsps (15-30 ml) fresh lemon juice, 2 tbsps (2 g) chopped fresh dill, 1-2 tbsps (2 g) chopped fresh parsley
Add the roasted smashed potatoes to the bowl and toss gently to coat. Reserve a few extra crispy potatoes for the top if desired. Serve slightly warm or at room temperature for the best texture.

Notes

Let the potatoes dry slightly after boiling so the oven can crisp the edges instead of steaming them.
Smashing creates rough surfaces that catch more dressing and develop more crispy texture while roasting.
Baby potatoes work best because the skins stay tender and the centers stay creamy after roasting.
This potato salad is best served slightly warm or at room temperature when the crispy edges still have texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The potatoes soften over time, but the flavor stays excellent. Let the salad sit at room temperature for 10 to 15 minutes before serving leftovers.

If you’re making this Crispy Smashed Potato Salad, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Crispy Smashed Potato Salad? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Crispy Smashed Potato Salad appeared first on Noble Pig.

Homemade Pico de Gallo

Cathy Pollak — Wed, 20 May 2026 17:02:15 +0000

This homemade pico de gallo uses seeded ripe tomatoes, lime juice, cilantro, garlic, and jalapeño for a chunky salsa that stays fresh instead of turning watery. The jalapeño ribs let you control the heat without guessing.

Fresh Homemade Pico De Gallo with a Better Tomato Prep

Pico de gallo is one of those things you don’t assume needs a recipe until you eat one that turns watery five minutes after hitting the table. Mine stays chunky instead of becoming tomato soup because I seed the tomatoes first and let the lime juice, onion, jalapeño, garlic, cilantro, and salt sit together for a little while before serving. The flavors work their way through everything without turning the tomatoes into a puddle of juice at the bottom of the bowl.

When I was little, probably six or seven, my dad planted an unusual amount of giant beefsteak tomatoes along the sunny fence line on one side of our house in Southern California. By late summer there were more tomatoes than anyone knew what to do with. They ended up in salads, and I’m pretty sure this is when I got hooked on dill pickle and tomato sandwiches, and eventually pico de gallo, because having that many tomatoes in SoCal was basically a gateway to salsa.

But my strongest tomato memory is tomato hornworms.

If you’ve never seen one before, congratulations on your peaceful life. They are enormous green caterpillars that blend perfectly into tomato plants until suddenly you notice one the size of a bratwurst hanging underneath a leaf while casually destroying an entire branch. Every single day there were more of them. We’d inspect the plants, remove what seemed like all of them, then go back out the next evening and find a gazillion more hiding perfectly in plain sight like these tiny agricultural criminals. Because that’s what they were.

Every night I would wait for my dad to get home from work because together we would go hunt hornworms before dinner, while he picked tomatoes for the salad. I refused to look for them alone because they terrified me, but with my dad there it somehow became a treasure hunt. He’d bring a mason jar full of soapy water and we’d search through the tomato plants, dropping each one into the sudsy water for an instant demise.

And these things got massive if you missed them for even a day or two because they were feeding on the leaves, branches, and tomatoes.

I also knew exactly what happened when you squeezed one because they’d release this horrifying bright green goo from all the tomato leaves they’d been eating. It was completely disgusting, which is a very important detail for what happened next.

One night after a very successful hornworm hunt, my dad decided to make pico de gallo. I remember staring into the bowl asking what the green pieces were.

My dad was a huge jokester and without missing a beat, he told me he chopped up the hornworms because we had so many of them. Why waste them.

This was hilarious to him.

Meanwhile I was already eating the pico when he said it, so I immediately imagined biting into giant juicy caterpillars filled with warm green slime. I had an instant breakdown, complete with screaming, crying, spitting pico de gallo across the table while my dad laughed so hard he could barely breathe. The “hornworms” were jalapeños.

This was very 1970s parenting.

And somehow now, decades later, pico de gallo still reminds me of standing outside beside tomato plants with my dad looking for giant camouflage worms like we were handling our own suburban agricultural emergency.

Good pico de gallo should stick to the chip with some level of dignity. It needs lots of lime, onion, cilantro, jalapeño and tomatoes that still taste like tomatoes instead of watery grocery store salsa that tastes like confetti and rolls off the chip before it reaches your mouth.

Now I make this pico de gallo year-round because it goes with everything. It’s good piled onto tacos, scooped up with salty tortilla chips, spooned over grilled chicken, and especially eaten straight out of the bowl. The seeded tomatoes are what keep it from turning watery overnight, which means the leftovers still taste good the next day instead of becoming tomato juice.

What Makes This Pico De Gallo Different

Most watery pico de gallo problems start with the tomatoes. The second lime juice and salt hit the bowl, the tomatoes start releasing liquid, which is why pico can go from fresh and chunky to watery tomato soup surprisingly fast. Seeding the tomatoes first keeps the texture much firmer and helps everything hold together longer instead of becoming liquid salsa after sitting for ten minutes.
And here’s the thing about jalapeños, most of the heat lives in the ribs, not necessarily the seeds. I know people diligently remove the seeds while leaving a lot of the ribs behind, then wonder why the pico is still so spicy. Removing the ribs gives you a milder pico without completely losing the fresh jalapeño flavor. And don’t forget to wear gloves while you do this.
I also always add garlic, which I’m aware is not standard, but without it the whole bowl can taste oddly dull to me, even with good tomatoes and fresh lime juice. I find the garlic helps the onion, cilantro, jalapeño, tomatoes, and lime taste more connected instead of like separate ingredients awkwardly sharing the same bowl.
And pico tastes better once it sits for a little bit. Right after mixing, everything tastes separate, like yes, we’re in this bowl together, but we’re not talking. Give it 15–30 minutes in the fridge and the onion will soften slightly, the lime makes its way into the tomatoes, and everything starts tasting like pico de gallo instead of chopped veggies having an argument.

Ingredients

Tomatoes – Firm ripe tomatoes hold together much better once the lime juice and salt are added. Seeding them first keeps the pico chunky instead of watery.
White onion – This is where the restaurant-style pico flavor comes from. Red onion is fine if you want it, but it changes the entire personality of the bowl. The difference between white and red onion is like getting a salute instead of a handshake.
Jalapeño – Most of the heat comes from the ribs, which is why removing them gives you a milder pico without completely losing the fresh jalapeño flavor. Leave them in completely if you like the burn.
Garlic – A small amount gives the bowl that little something without turning it into garlic salsa.
Fresh lime juice – Lime juice is necessary, but it also starts pulling extra liquid from the tomatoes pretty fast, which is exactly why seeding the tomatoes becomes important if you want the pico to stay chunky longer.
Cilantro – Keeps the pico tasting fresh instead of dull.
Sea salt – Under-salted pico loses flavor fast, but too much salt also pulls extra liquid from the tomatoes while everything sits. There’s a balance.

How To Make Homemade Pico De Gallo

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (deal with the tomatoes first)
Finely dice the white onion and jalapeño, mince the garlic, chop the cilantro, and dice the tomatoes. Scoop out and discard the tomato seeds and excess tomato liquid first because this is how you avoid watery pico later. If you want more heat, leave some of the jalapeño ribs intact. If you enjoy suffering, leave all of them.
Step Two (throw everything into a bowl)
Add the onion, jalapeño, garlic, tomatoes, and cilantro to a large mixing bowl. Pour in the fresh lime juice, sprinkle over the sea salt, and gently toss everything together until the tomatoes are coated and the whole bowl starts smelling fresh.
Step Three (leave it alone for a minute)
Taste the pico and adjust the salt if needed. Then let it sit in the refrigerator for about 15–30 minutes before serving because pico tastes better once everything hangs out for a minute. The lime juice softens the onion while the garlic moves through the tomatoes.
Step Four (bring tortilla chips immediately)
Serve with anything you love, but especially tortilla chips.

Recipe Tips

Try to dice everything roughly the same size so you get tomato, onion, cilantro, and jalapeño together in each bite instead of random mouthfuls that mostly taste like onion.
Letting the pico sit for 15–30 minutes before serving makes a huge difference because the lime juice, salt, garlic, and onion finally stop tasting separate.
The tomatoes will naturally keep releasing liquid while the pico sits, so give everything a quick stir before serving.
If the pico has been refrigerated overnight, using a slotted spoon helps keep things chunkier while serving.
Under-salted pico is its own kind of disappointment.

Storage

Store the pico de gallo in an airtight container in the refrigerator for up to 3 days. I prefer glass because plastic containers tend to absorb the onion smell.
The tomatoes will keep releasing liquid as the pico sits, so give everything a quick stir before serving.
Pico tastes best before the tomatoes completely fall under the control of the lime and salt.

FAQs

Why does pico de gallo get watery?
Tomatoes naturally start breaking down once the lime juice and salt are introduced. Removing the seeds and excess tomato gel first helps the pico hold its texture longer.
Do jalapeño seeds make pico spicy?
Not as much as you would think. The seeds do not produce capsaicin and are fairly mild. They only taste spicy because they sit pressed against the hot ribs and absorb some of the oil. The heat comes from the ribs where the capsaicin is produced and stored.
What tomatoes work best for pico de gallo?
Firm ripe tomatoes work best because they stay together better after mixing with lime juice and salt.
Can pico de gallo be made ahead?
Yes, although it tastes freshest the first day. Give it a quick stir before serving since the tomatoes naturally soften as it sits.
Is pico de gallo the same as salsa?
Not really. Pico de gallo stays more textured because the ingredients are diced instead of blended smooth.
Why do restaurants seed tomatoes for pico de gallo?
Because seeded tomatoes hold together better once the lime juice and salt are added.

From My Kitchen Notes

Some observations from my kitchen.

There were probably easier ways to build character than convincing your child she just ate the face of a hornworm in homemade pico de gallo, but the 1970s operated under different parental management.
I will still inspect tomato plants like something devastating might be hiding underneath the leaves.
Some people camouflage themselves, just like tomato hornworms.
I learned very early that fear becomes much easier to approach when somebody walks into it with you.
I still think tomato hornworms are one of the most upsetting garden creatures on earth.
It’s the fake leaf camouflage, the giant segmented body, the little horn, the weird gripping feet and the way you suddenly notice one after staring directly at the plant for five minutes. It’s sinister behavior from a green, goo-producing worm.
Because pico is chunky, my childhood imagination easily believed there were visible caterpillar pieces in it.
The idea of being terrified of something, but also loving the ritual around facing the horrifying tomato monsters together tells me something about being human. Scared alone, brave together.
There’s a very specific kind of trust involved in eating something somebody else chopped for you.
Some people would rather create an elaborate joke than say one vulnerable thing directly.
It’s kind of disturbing how something can blend perfectly into the environment while actively destroying the entire plant.
The phrase “I made this for you” carries an unreasonable amount of power.
Silent agricultural assassins that somehow regenerate no matter how many you remove.
It’s fascinating how the childhood brain immediately believes internalizing chopped parasites is a real possibility and not just your dad generating comedy.
The phrase “we got them all yesterday” never once held up in terms of finding tomato worms.
I think some things become part of your internal landscape before you consciously realize they live there.
There are moments that rearrange you so gently nobody else notices when it happens.
I remain unconvinced that hornworms operate under normal biological rules. They are freaks.
Some relationships begin the exact same way hornworms appear. One day there’s nothing there and the next day something enormous is attached to your entire life.
People underestimate how revealing shared food can become.
I’ve seen enough human behavior at this point to know consistency and inconsistency usually means something.
Sometimes the thing destroying your peace is also the thing making you walk outside every evening hoping to see it again.
I still wash tomatoes like someone who once believed she accidentally ate the faces of chopped-up caterpillars. I’m okay now.

More Things To Pile Pico Onto

Street Corn Chicken Rice Bowls – grilled chicken, charred corn, creamy lime sauce.
Easy Fried Tortilla Chips – crisp, golden, and made for salsa.
Chipotle Beef Tostadas – crunchy tostadas loaded with smoky beef.
Slow Cooker Shredded Taco Chicken – juicy shredded chicken for tacos, bowls, and nachos.
Sheet Pan Chicken Nachos – loaded nachos with creamy lime drizzle.

This post may contain affiliate links. Please read my disclosure policy.

Homemade Pico de Gallo

This homemade pico de gallo uses seeded ripe tomatoes, fresh lime juice, cilantro, garlic, and jalapeño for a chunky salsa that stays fresh instead of turning watery. Perfect with tortilla chips, tacos, grilled meats, burrito bowls, or scrambled eggs.

Course Appetizer, Snack

Cuisine Mexican

Keyword fresh pico de gallo, homemade pico de gallo, pico de gallo recipe, salsa fresca

Prep Time 15

Chill 15

Total Time 30

Servings (1/4 cup each)

Calories 18kcal

Author Cathy Pollak

Equipment

Cutting board For prepping the vegetables.
mixing bowls For combining the pico de gallo.
Citrus Juicer Makes juicing the limes easier.

Ingredients

1 cup (150 g) finely diced white onion
1 large (20 g) jalapeño finely diced, seeds and ribs removed for milder pico
2 cloves garlic minced
1 lb (454 g) ripe red tomatoes diced and seeded
½ cup (15 g) chopped fresh cilantro
¼ cup (60 ml) fresh lime juice
½ tsp (3 g) sea salt plus more to taste

Instructions

Add the diced white onion, jalapeño, garlic, tomatoes, and cilantro to a large mixing bowl.
1 cup (150 g) finely diced white onion, 1 large (20 g) jalapeño, 2 cloves garlic, 1 lb (454 g) ripe red tomatoes, ½ cup (15 g) chopped fresh cilantro
Pour in the fresh lime juice and sprinkle with sea salt. Gently toss until evenly combined and the tomatoes are fully coated.
¼ cup (60 ml) fresh lime juice, ½ tsp (3 g) sea salt
Taste and adjust with additional salt if needed. For the best flavor and texture, refrigerate the pico de gallo for 15–30 minutes before serving so the lime juice, onion, jalapeño, garlic, and salt have time to combine wih the tomatoes without making the salsa watery.
Serve immediately with tortilla chips, tacos, burrito bowls, grilled meats, or scrambled eggs.

Notes

Use ripe but firm tomatoes for the best texture. Softer tomatoes release excess liquid more quickly and can make the pico watery.
Removing the tomato seeds helps the pico de gallo stay chunky instead of becoming soupy as it sits.
Most of the jalapeño heat comes from the ribs rather than the seeds. Remove the ribs for a milder pico or leave them in for more heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving since the tomatoes will naturally release liquid over time.

If you’re making this Homemade Pico de Gallo, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Homemade Pico de Gallo? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Homemade Pico de Gallo appeared first on Noble Pig.

Dense Bean Salad with Lemon Dijon Dressing

Cathy Pollak — Thu, 14 May 2026 19:00:52 +0000

Dense bean salad with lemon Dijon dressing is packed with three kinds of beans, chopped vegetables, feta, and a lemony vinaigrette that coats everything without turning watery in the fridge. This is the kind of lunch you scoop straight from the container for the next few days and never get tired of eating.

Dense Bean Salad with Lemon Dijon Dressing That Still Tastes Fresh on Day Three

I know a lot of dense bean salads start out with big promises, then they spend the night in the refrigerator absorbing all the dressing until everything tastes dull and oddly wet at the same time. I wanted mine to stay fresh longer, so I drained the beans really well, kept all the veggies chopped small, and made a lemon-Dijon vinaigrette that coats everything and doesn’t pool at the bottom of the bowl. By the second day, it tastes even better because the beans pick up the dressing while the cucumbers, peppers, herbs, and feta keep everything from turning into refrigerator mush.

I just got home from a trip that as usual, the eating was deliciously excessive. It starts with the ordering of many, many desserts, because RESEARCH. Cocktails before and after dinner, more desserts, then discussions of getting additional desserts get thrown around. I still didn’t get the Japanese cheesecake I wanted to try or the best ice cream there, which supposedly comes from a dry cleaning establishment. Next time.

And honestly, somewhere around the airport ride home, all I could think about was this bean salad. Because after excess, something filling, that doesn’t involve brown butter or a cream sauce, sounded good.

I often throw this together after traveling because it feels good to eat without feeling like I’m auditioning to become a wellness influencer. Because never.

I like keeping a bowl of it in the refrigerator and scooping it next to something simple like pork tenderloin, grilled chicken, or whatever protein I happen to have around. I know lots of people eat dense bean salad as their entire meal, which honestly, I respect, but I prefer it as part of dinner. It satisfies me enough that I don’t miss the vacation food and doesn’t feel like a “getting back on track” meal.

It’s the kind of salad that gets better every time you open the refrigerator. Because everything is chopped small, every portion gets a little of everything instead of random bites of beans followed by random cucumber chunks. It’s enough for lunch without feeling like you immediately need something else an hour later.

It’s refrigerator food for those of us who care intensely about texture.

What Makes This Different

I use three different beans instead of making the entire salad around chickpeas alone. The black beans make it feel heartier, the cannellini beans soften the texture so it doesn’t turn into a bowl of identical bites, and the chickpeas are the heart of it. The trio keeps the salad from tasting repetitive.
I also like to chop everything small. I want every scoop to have cucumber, tomato, feta, herbs, beans, and dressing all together instead of one bite that’s all cucumber followed by another that’s just beans.
Draining the beans really well makes a difference. If the beans are still sitting in extra water, the lemon Dijon dressing gets diluted almost immediately once everything chills. Letting them drain while you prep the vegetables keeps everything tasting the way it’s supposed to after chilling.
And the lemon-Dijon dressing tastes fresher than a lot of bottled dressings poured over bean salads. The lemon juice, Dijon, garlic, and vinegar coat everything without making the salad feel weighed down.
I put the feta in near the end. If you stir it in at the beginning, it disappears into the dressing instead of staying throughout the salad in salty, creamy bites, which is part of the payoff.
This salad is great for cold leftovers. By the second day, the beans absorb the dressing while the vegetables still have some crunch left.

Ingredients

Chickpeas – They hold together after chilling and absorb the lemon-Dijon dressing without turning mushy by the second day.
Black beans – Make the salad feel more satisfying than dense bean salads made entirely around chickpeas.
Cannellini beans – Softer and creamier than the other beans.
Cucumber – Keeps the salad crisp after chilling.
Cherry tomatoes – Break up all the beans with some acidity and juiciness throughout the salad.
Shredded carrots – Keep the salad from becoming entirely bean-on-bean texture.
Red onion – Finely chopping it helps the flavor spread evenly instead of randomly punching you in the face halfway through lunch.
Red bell pepper – Survives refrigeration better than a lot of softer vegetables do.
Fresh parsley – Bean salads can start tasting dull without fresh herbs mixed in.
Feta cheese – Salty, creamy little bites throughout the salad that balance all the lemon and vinegar.
Olive oil – Helps the dressing coat the beans.
Fresh lemon juice – One of the reasons this salad still tastes good after a few days in the refrigerator.
Red wine vinegar – Helps the dressing still taste good after a few days in the refrigerator.
Dijon mustard – Helps emulsify the dressing so it clings to the beans and chopped vegetables instead of separating in the refrigerator.
Honey – Enough to soften the edges of the lemon juice, vinegar, and Dijon without making the dressing taste sweet.
Garlic – Keeps the dressing from tasting too lemony.
Dried oregano – Helps everything taste like it belongs in the same bowl.
Salt and black pepper – You need it.
Red pepper flakes – Optional, but good if you want some heat.

How to Make Dense Bean Salad with Lemon Dijon Dressing

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (drain the beans and chop everything small)
Drain and rinse all three beans really well, then let them sit in a colander while you prep everything else because extra bean water is how good dressing gets diluted once everything chills. Dice the cucumber, tomatoes, bell pepper, and red onion fairly small instead of leaving everything in giant chunky pieces. Every scoop should have beans, vegetables, herbs, feta, and dressing instead of somebody getting half a cucumber in one bite.
Step Two (make the lemon Dijon dressing)
Whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, garlic, oregano, salt, pepper, and red pepper flakes until the dressing looks creamy and fully combined. This dressing should taste a little punchier than you think it needs to because after a night in the refrigerator colds bean salads can fall into bland territory.
Step Three (toss everything together)
Add the beans, chopped vegetables, shredded carrots, and parsley to a large bowl. Pour the dressing over everything and toss really well so the beans can start soaking up all the lemony dressing while the vegetables still have some crunch left. Add the feta near the end and toss gently because stirring feta into a bean salad is how it vanishes into the dressing five minutes later.
Step Four (chill before serving)
Refrigerate the salad for at least 30 minutes before serving, although I honestly think it tastes better after a few hours once the beans absorb more of the dressing. Before serving, toss everything again and taste for salt or another squeeze of lemon juice because salads like this always mellow slightly overnight and sometimes need a little wake-up call before lunch.

Recipe Tips

Let the beans drain longer than you think they need to. A few extra minutes in the colander while you chop everything else makes a noticeable difference once the salad chills overnight.
Try to keep the vegetables roughly the same size when chopping. Dense bean salads are better when every scoop gets a little of everything instead of giant tomato chunks and tiny onion bits.
Taste the dressing before it goes into the salad. Beans absorb seasoning as they sit, so the dressing should taste more lemony and salty than you think it needs to at first.
If the salad tastes dull after refrigeration, another squeeze of lemon juice usually fixes it immediately. Cold temperatures tend to mute acidity.
Add the feta near the end and fold it in gently. Otherwise it starts crumbling into the dressing and you lose the salty, creamy bites throughout the salad.
This gets better after a few hours in the refrigerator once the beans absorb some of the dressing, but the vegetables still have some crunch left.
If you want something more substantial for dinner, this is really good beside grilled chicken, salmon, pork tenderloin, or even tucked into a wrap with extra feta.
Dense bean salad should look dressed, not soupy. If the bottom of the bowl starts looking soupy, the beans probably needed more draining time.
A big bowl works better than trying to toss this in something too small. Bean salads need room or the entire toss becomes unnecessarily stressful.

Storage and Make-Ahead

This is exactly the kind of salad that earns permanent refrigerator status for a few days. The beans absorb more of the lemon-Dijon dressing as it chills, so the flavor improves overnight.
Store it covered in the refrigerator for up to 4 days. By day two, everything tastes more blended together while the cucumbers, peppers, herbs, and feta still keep some texture in the salad.
Give the salad another toss before serving since the beans absorb part of the dressing while the rest collects toward the bottom. I also usually taste for lemon juice or salt again after refrigeration.
If you’re making it especially far ahead, you can wait to add the feta until closer to serving so it stays in bigger pieces throughout the salad.
We’re not freezing this.

FAQs

Can I make dense bean salad ahead of time?
Yes, and it tastes better after a few hours in the refrigerator.
Why does bean salad sometimes get watery in the fridge?
Usually the beans were still holding extra water when the salad got tossed together. Letting them drain and even going as far as blotting them with a paper towel before adding the dressing helps keep the vinaigrette from thinning out overnight.
Is dense bean salad served cold?
Yes. This is definitely a refrigerator salad. I like it best cold straight from the fridge once the dressing has had time to mingle with the beans.
Can I use different beans?
Yes. Kidney beans, great northern beans, or even lentils are good too. I prefer the combination of chickpeas, black beans, and cannellini beans because the different textures keep the salad from feeling like the same bite over and over.
How long does dense bean salad last in the refrigerator?
About 4 days is usually the sweet spot. The flavor improves after the first day, but the vegetables still taste good during that window.
Can I use homemade beans instead of canned?
Yes. Just make sure they’re fully cooled and drained well before adding them to the salad so the dressing still tastes the way it’s supposed to.
Why does the salad need more lemon or salt after chilling?
Cold temperatures dull flavor slightly, especially acidity. A quick squeeze of lemon juice or another pinch of salt helps avoid that before serving.
Is this enough for lunch on its own?
For most people, yes. Between the three kinds of beans, vegetables, feta, and dressing, it’s one of those lunches that sticks with you for a while. Personally I like to have it alongside another protein.
Can I add extra vegetables?
Definitely. Chopped celery, green onions, roasted corn, or even chopped pepperoncini all go really well here as long as everything stays fairly small and scoopable.
What makes this different from regular bean salad?
The smaller chopped texture, lemon-Dijon dressing, and three-bean combination make it taste better after a few days in the refrigerator instead of turning into one of those overly marinated bean salads that gets dull in the refrigerator.

From My Kitchen Notes

Observations.

There’s a point after vacation where your body stops wanting restaurant butter and asks to see a bean again. I’m there.
Even I think dense bean salad sounds like something a nutrition podcast host would meal prep in twelve matching containers, but this one does taste good.
Some foods are exciting for one night. Other foods earn permanent refrigerator residency.
I like meals that still taste like someone wanted to eat them.
The best refrigerator lunches are the ones you keep “taking another scoop” of while standing there with the door open.
Certain people permanently alter your relationship with restaurants, cocktails, lighting, butter sauces, and cities you can no longer experience normally.
I feel like every adult develops one hyper-specific refrigerator food they become attached to for reasons that are difficult to explain publicly.
Some forms of stability look like having lunch figured out for the next three days.
Bean salads improve overnight the same way some thoughts do. They make sense once they’ve had a little time alone.
Tiny chopped vegetables make me feel strangely organized.
I think a lot of adulthood is just rotating between vacation meals and salad-based recovery systems.
Some cravings are about hunger. Others are about wanting your life to feel manageable again.
There’s something psychologically reassuring about opening the refrigerator and finding a bowl of something already made.
Every good bean salad needs enough acidity to survive refrigeration without giving up.
Some people bring home souvenirs from trips. I come home wanting lemon juice and legumes.
The older I get, the more I respect foods that improve in the refrigerator without needing anything else from me.
There are two kinds of people in this world: people who lightly dress bean salad and people who understand the importance of proper coating distribution.
Some attachments become part of your internal geography whether you intended that or not.
A lot of complicated people are weirdly fixated on texture.
Certain cities follow you home through cravings.
Some things get better after sitting overnight. Others become clear in your head.
There’s a difference between being full and feeling satisfied. Bean salads know this.
Every woman reaches a point where she realizes a good refrigerator lunch improves her quality of life disproportionately.
Some people disappear into the background after enough time passes. Others flavor your thoughts for years like Dijon mustard.

More Refrigerator-Friendly Lunches

Avocado and Three Bean Salad – creamy avocado with tangy bean salad flavors.
Creamy Cauliflower Salad – cold, creamy, crunchy, and refrigerator friendly.
Avocado Kale Salad with “Cheesy” Flavor – hearty kale salad with savory flavor.
Chilled Pineapple Cucumber Salad – cold, juicy, sweet, and cucumber crisp.
Sun-Dried Tomato Chicken Pasta Salad – creamy, savory, and straight-from-the-fridge good.

This post may contain affiliate links. Please read my disclosure policy.

Dense Bean Salad with Lemon with Lemon Dijon Dressing

Dense bean salad with lemon Dijon dressing is packed with three kinds of beans, chopped vegetables, feta, and a lemony vinaigrette that coats everything without turning watery in the fridge. This is the kind of lunch you scoop straight from the container for the next few days and never get tired of eating.

Course Main Course, Salad, Side Dish

Cuisine American

Keyword chopped bean salad, dense bean salad, dense bean salad recipe, high protein dense bean salad, high protein salad, lemon Dijon bean salad, make ahead salad, meal prep bean salad, Mediterranean bean salad

Prep Time 20

Chilling 30

Total Time 50

Servings

Calories 310kcal

Author Cathy Pollak

Equipment

mixing bowls (large). Enough room to toss everything evenly.
Colander Helps the beans drain well so the dressing stays flavorful.
whisk For emulsifying dressing.

Ingredients

Salad:

1 can (15 oz / 425 g) chickpeas drained and rinsed
1 can (15 oz / 435 g) black beans drained and rinsed
1 can (15 oz / 425 g) cannellini beans drained and rinsed
1 cup (~150 g) diced cucumber
1 cup (~180 g) quartered cherry tomatoes
½ cup (~75 g) finely chopped red onion
1 (~150 g) red bell pepper diced
1 cup (~110 g) shredded carrots
½ cup (~15 g) chopped fresh parsley
¼ cup (40 g) crumbled feta cheese

Lemon Dijon Dressing:

¼ cup (60 ml) olive oil
3 tbsps (45 mL0 fresh lemon juice
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
1 clove garlic finely grated
½ tsp (2 g) dried oregano leaves
salt and pepper to taste
pinch red pepper flakes (optional)

Instructions

Drain and rinse the chickpeas, black beans, and cannellini beans very well. Let them sit in a colander while you prepare the rest of the salad ingredients so excess water drains off and the dressing does not get watered down later.
1 can (15 oz / 425 g) chickpeas, 1 can (15 oz / 435 g) black beans, 1 can (15 oz / 425 g) cannellini beans
Dice the cucumber, cherry tomatoes, red onion, and red bell pepper into small, even pieces. Add them to a large mixing bowl along with the shredded carrots, chopped parsley, and drained beans.
1 cup (~150 g) diced cucumber, 1 cup (~180 g) quartered cherry tomatoes, ½ cup (~75 g) finely chopped red onion, 1 (~150 g) red bell pepper, 1 cup (~110 g) shredded carrots, ½ cup (~15 g) chopped fresh parsley
Whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, grated garlic, oregano, salt, pepper, and red pepper flakes until the dressing looks creamy and combined.
¼ cup (60 ml) olive oil, 3 tbsps (45 mL0 fresh lemon juice, 1 tbsp (15 ml) red wine vinegar, 1 tsp (5 ml) Dijon mustard, 1 tsp (5 ml) honey, 1 clove garlic, ½ tsp (2 g) dried oregano leaves, salt and pepper, pinch red pepper flakes
Pour the dressing over the salad and toss well so everything gets evenly coated.
Add the feta cheese and toss gently so it stays throughout the salad instead of disappearing into the dressing.
¼ cup (40 g) crumbled feta cheese
Cover and refrigerate for at least 30 minutes before serving. The flavor gets better as it chills and gives the beans time to absorb the dressing.
Taste again before serving and add another squeeze of lemon juice or pinch of salt if needed after refrigeration.

Notes

Letting the beans drain while prepping the vegetables helps keep the vinaigrette from thinning out later.
Chopping the vegetables into small pieces gives the salad a more balanced texture and helps every scoop get a little of everything.
The salad tastes even better after a few hours in the refrigerator.
If making ahead for several days, fresh parsley can be stirred in again before serving for a fresher finish.
Feel free to serve this over a bed of mixed greens if you like.

If you’re making this Dense Bean Salad, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Dense Bean Salad? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Dense Bean Salad with Lemon Dijon Dressing appeared first on Noble Pig.

Sun-Dried Tomato Chicken Pasta Salad

Cathy Pollak — Thu, 07 May 2026 16:41:22 +0000

Sun-dried tomato chicken pasta salad with rotisserie chicken, basil, Parmesan, and a dressing made with the oil from the sun-dried tomato jar so every bite picks up the concentrated flavor. Lemon juice and red wine vinegar keep it fresh and balanced instead of thick and overloaded.

This Sun-Dried Tomato Chicken Pasta Salad Feels Very 1992

Sun-dried tomato chicken pasta salad usually goes one of two ways. Either it gets buried under a thick mayo dressing, or the sun-dried tomatoes feel tossed in at the last minute. I’ve always kept the dressing lighter and used the oil from the tomato jar itself along with Parmesan, lemon juice, red wine vinegar, basil, and rotisserie chicken so the sun-dried tomato flavor ends up throughout the whole salad instead of only in the tomatoes.

I’m sitting in my apartment, rocking back on two legs in a chair with a jar of oil-packed sun-dried tomatoes and a fork, completely fangirling over the intense tomato flavor like I was experiencing some kind of taste revelation. The second these jars started showing up in grocery stores in the late 80s and early 90s, the entire country collectively fell in love with this tomato + oil + garlic combination in a sort of Italian-adjacent fantasy and instantly lost perspective. Including me.

And honestly, it made no sense.

It’s not like sun-dried tomatoes were some shocking new discovery to me. I’d already seen tomatoes drying outside in Southern Italy years before, laid out in the hot summer sun so people would have them all winter long. The giant gardens taking over backyards everywhere you looked with tomatoes completely running their lives. None of this should have felt groundbreaking to me and yet somehow, I jumped on the bandwagon and became fully unreasonable anyway.

I started putting them into eggs, pasta, salads, sandwiches, and probably a few things that really had no business involving tomatoes at all. I’m drizzling the oil onto toast, into dressings, over leftovers, anything nearby. I was acting like tomatoes had just been invented, along with everyone else. Honestly, the obsession eventually turned into things like my sun-dried tomato pesto pasta too.

And somewhere in the middle of my sun-dried tomato obsession, I started making a version of this pasta salad and bringing it to work for lunch. This became a thing because somebody kept stealing it out of the office refrigerator. Every time I brought it, gone. Then one morning I made the same pasta salad except I’d run out of sun-dried tomatoes, so I left them out. The container disappeared from the refrigerator like usual, except later that afternoon it mysteriously reappeared untouched, which still makes me laugh because apparently the office lunch thief also had standards. And even though I can’t prove it, I hink it’s because the sun-dried tomatoes were not there. I still think of this person as my first accidental recipe tester.

So, this pasta salad has technically been causing incidents since the early 90s.

Over the years, I’ve spent a ridiculous amount of time correcting every annoying thing that usually ruins this category of food, because somewhere along the line this category of pasta salad started turning into these overloaded bowls with chewy tomatoes, thick dressing, and too many ingredients trying to get attention at the same time. I’ve made sure this one keeps the concentrated tomato flavor that made us all obsessed in the first place, while spreading it through the dressing using the oil from the jar so the salad tastes bright and fresh straight out of the fridge instead of like a dusty deli-counter regret from the 90s.

What Makes This Different

Most sun-dried tomato pasta salads eventually fall into one of two categories: either they’re drowning in thick dressing and distractions, or they taste like somebody emptied an entire jar of tomatoes into cold pasta and hoped for the best. I have avoided both.
The biggest difference is that the dressing uses some of the oil from the sun-dried tomato jar itself because that’s where most of the flavor is sitting anyway. A lot of recipes will stop at chopping up the tomatoes and tossing them in, but using the oil blends the concentrated tomato flavor through the entire salad instead of trapping it inside chewy tomato bites.
I wanted the dressing lighter than a typical deli-counter pasta salad that can turn dense and dull the second it hits the refrigerator. The lemon juice and red wine vinegar keep everything lively while the Parmesan gives it enough richness. The whole thing is still thriving the next day instead of tasting like it gave up overnight under plastic wrap.
There’s enough happening to make every bite interesting, but not so much that it turns into an antipasto salad. The rotisserie chicken, basil, roasted red peppers, red onion, and Parmesan all serve a purpose instead of competing with each other.

Ingredients

Oil-packed sun-dried tomatoes – You want the kind packed in oil, not the dry chewy ones in a bag. The oil becomes part of the dressing, which is a big part of why this pasta salad tastes the way it does.
Rotini pasta – All those little spirals grab onto the dressing instead of letting it slide to the bottom of the bowl.
Rotisserie chicken – This keeps it firmly in easy lunch territory without requiring you to roast chicken just to make pasta salad.
Roasted red peppers – They soften the intensity of the sun-dried tomatoes so it doesn’t taste like somebody yelling “TUSCAN” directly into your face.
Red onion – Thin slices only. Big chunks of raw onion in cold pasta salad take over and then that’s all anybody remembers.
Fresh basil – This is what keeps it from tasting like it came from a refrigerated deli tub beside the macaroni salad.
Mayonnaise – Enough to hold everything together without turning the dressing thick and gloppy.
Parmesan cheese – Gives the dressing some depth and saltiness.
Oil from the tomato jar – Don’t skip this part. It’s the moment. The tomatoes themselves are not doing it all.
Lemon juice – Cold pasta needs acid or it starts tasting dull straight out of the refrigerator.
Red wine vinegar – Balances the concentrated tomato flavor.
Dijon mustard – Adds another layer of flavor.
Garlic – One clove is enough.
Italian seasoning – Adds background flavor without turning it into something that tastes like faux trattoria wallpaper.
Black pepper – Adds some edge so it doesn’t head into creamy picnic salad territory.

How to Make Sun-Dried Tomato Chicken Pasta Salad

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (cook the pasta and let it cool)
Boil the rotini in heavily salted water until just al dente. You still want a little bite left in the pasta because cold pasta firms up more once it goes into the refrigerator. Drain it, rinse under cold water, then let it hang out in the colander for a few minutes so the extra water drains off well because watery pasta will wreck your dressing later.
Step Two (prep everything else)
Chop the rotisserie chicken into bite-sized pieces, then chop the sun-dried tomatoes and roasted red peppers. Slice the red onion thin and roughly chop the basil. I like keeping everything fairly even-sized so you get a little bit of everything in each scoop instead of one giant onion chunk taking over the whole scoop.
Step Three (make the dressing)
Whisk together the mayo, Parmesan, oil from the sun-dried tomato jar, lemon juice, red wine vinegar, Dijon, garlic, salt, Italian seasoning, and black pepper until smooth. The oil from the tomato jar is doing a lot flavor-wise, so don’t skip it unless you enjoy a bland pasta salad.
Step Four (mix it together)
Add the cooled pasta, chicken, sun-dried tomatoes, roasted red peppers, red onion, and basil to a large bowl. Pour the dressing over everything and fold it together until evenly coated. You want the pasta to look dressed.
Step Five (chill before serving)
Cover the bowl and refrigerate the pasta salad for at least 30 minutes before serving. Cold pasta absorbs dressing as it sits, which is why pasta salad usually tastes better after some time in the refrigerator.
Step Six (give it one last toss)
Right before serving, stir it again. If the pasta absorbed too much dressing while chilling, add a squeeze of lemon juice or a small spoonful of sun-dried tomato oil to loosen everything back up. Cold pasta salads almost always need a little revival before they hit the table, and ignoring that is how you end up with dry pasta salad at a baby shower.

Recipe Tips

Let the pasta drain longer than you think it needs to after rinsing. Water hiding inside the rotini will thin the dressing and end up tasting watery fast.
Slice the red onion thin. Cold pasta salads give raw onion a lot of time to make a presence. Thick chunks get much stronger overnight.
If you’re making this ahead, hold back a small spoonful of dressing until right before serving to freshen the texture before serving.
Don’t overdo the sun-dried tomatoes just because you’re attached to them.
The basil is more important than it seems. The fresh flavor is everything.
Rotisserie chicken is what makes this easy and it’s already seasoned so it doesn’t disappear beside the concentrated tomato flavor.
If the pasta salad tastes dull after chilling, it usually doesn’t need more salt. It needs acid. A squeeze of lemon will do it.
Keep the dressing lighter than you think you should at first. Cold pasta thickens everything once refrigerated, and what looks slightly loose at room temperature usually thickens up once chilled.

Storage and Make-Ahead Tips

This pasta salad keeps well in the refrigerator for about 2 to 3 days, although it’s at its best during the first couple of days while the basil still tastes fresh and the dressing still feels fresh on the pasta. After sitting overnight, the rotini absorbs some of the dressing, which is normal, so don’t be surprised when it looks different straight from the fridge.
If you’re making this ahead for a party or cookout, you can also hold back a small amount of dressing and stir it in right before serving. That keeps the pasta salad from turning dry and refrigerator-weary by the time people get to it.
We’re not freezing this. We’re not freezing mayonnaise, basil, and cold pasta and then acting like anybody involved is going to enjoy the outcome later. Some things in life are meant to be made fresh and eaten cold straight from the refrigerator.

FAQs

Can I make sun-dried tomato chicken pasta salad ahead of time?
Yes, and it’s better after it sits for a little while because the dressing has time to absorb into the pasta. If you’re making it a full day ahead, hold back a small spoonful of dressing to stir in before serving so the pasta salad doesn’t feel dry by serving time.
Do I have to rinse the pasta?
For hot pasta dishes, usually no. For cold pasta salad, yes. Rinsing stops the cooking so the pasta doesn’t turn soft later, and it cools everything down so the dressing stays balanced instead of sliding off the hot pasta.
Can I use another pasta shape?
Yes, but stick with shapes that grab onto dressing well. Rotini catches the dressing and tiny bits of tomato, Parmesan, and basil instead of letting everything slide around separately at the bottom of the bowl.
Can I use grilled chicken instead of rotisserie chicken?
Definitely. Rotisserie chicken just keeps the whole thing easy and gives you a little extra seasoning and richness without additional work. Grilled chicken works too if you already have some leftover, but make sure it’s seasoned properly.
Can I make this without mayonnaise?
You can, but it changes the pasta salad quite a bit. The mayo gives the dressing enough creaminess to carry the sun-dried tomato flavor without making it oily.
Can I add more ingredients to this?
You can, but this is one of those recipes where holding back helps. Too many add-ins and suddenly everything starts competing with each other. If I wanted to add anything it would be canned artichoke hearts that were packed in oil.

From My Kitchen Notes

Notes from somewhere between memory and dinner.

There’s a point where obsession stops being about the ingredient itself and starts becoming about the version of yourself that existed while you were eating it.
I think we all underestimate how much food becomes attached to entire periods of life without realizing it at the time. One bite and I’m suddenly back in an apartment with bad blinds, a secondhand chair, and three dollars worth of confidence.
There’s something strangely intimate about eating the same thing over and over when nobody else is around to witness it.
I don’t think the 90s were better. I think we were all less reachable.
I feel like the foods we become irrationally attached to are usually the ones we ate while trying to build a life.
Sun-dried tomatoes still taste like independence to me. Tiny apartment, with the city outside the window, while trying to become a person.
There’s a point in adulthood where you think once your life finally comes together, you’ll stop eating things straight out of jars in your kitchen. That has not been my experience.
Memory is interesting. It preserves emotional texture better than facts. I couldn’t tell you what chair I was sitting in, but I can still feel the oil on my fingers.
I don’t think people miss old food trends as much as they miss who they were while those foods were happening.
I wasn’t in my house elegantly sampling imported Mediterranean ingredients. I was sitting in my apartment spiraling over sun-dried tomatoes like the rest of America. It was a specific human obsession.
I think a lot of adulthood is realizing nobody was ever coming to stop you from living however you wanted, including badly.
Nineties sun-dried tomato obsession made us all feel like we had just got off a plane from Tuscany and that makes me laugh now.
I used to think becoming an adult meant eventually feeling certain. Now I think it mostly means becoming familiar with uncertainty.
The 90s weren’t perfect but there was less comparison, surveillance, optimization, constant exposure to other people’s success and awareness of what everyone else was doing every second. You could become obsessed with sun-dried tomatoes, decorate your apartment badly, date the wrong person, wander around bookstores, disappear for a weekend, have weird little phases. All existing inside your life instead of inside a giant public mirror.
Now we are all constantly absorbing luxury lifestyles, beauty standards, success, productivity culture, relationship content, self-improvement language, wealth signaling, exotic travel, bodies, houses all day long. And it’s a lot. And we don’t know how to stop.
In the 90s (70s and 80s too) we had more tolerance for boredom, uncertainty, gradualness and not knowing what was next. Now everything feels accelerated, measured, compared, monetized and visible in a way that makes everyone else’s life feel like it’s moving faster than yours. Even when that’s not true.
Sometimes I think memory feels so emotionally alive to me because there used to be more psychological privacy. I don’t think people realize how much of their personality is accumulated atmosphere.
Some people become part of your life the same way certain ingredients become part of a recipe. At some point you stop noticing when they got there because now the whole thing tastes wrong without them.
Some things don’t disappear during silence. They steep.

More Pasta Salads, Less Potluck Panic

Italian Pasta Salad – pesto, prosciutto, mozzarella, arugula.
Antipasto Pasta Salad – deli board energy.
Chicken Ranch Pasta Salad – creamy, cold, picnic-style.
Caprese Pasta Salad – basil, mozzarella, fresh tomatoes.

This post may contain affiliate links. Please read my disclosure policy.

Sun-Dried Tomato Chicken Pasta Salad

This Sun-Dried Tomato Chicken Pasta Salad combines rotini, rotisserie chicken, basil, Parmesan, roasted red peppers, and red onion in a lighter pasta salad dressing with lemon juice, red wine vinegar, and oil-packed sun-dried tomatoes. It’s an easy make-ahead pasta salad for lunches, potlucks, cookouts, and warm-weather dinners.

Course Main Course, Salad, Side Dish

Cuisine American

Keyword chicken pasta salad, cold chicken pasta salad, pasta salad with chicken, summer pasta salad, sun-dried tomato chicken pasta salad

Prep Time 20

Cook Time 10

Chilling 30

Total Time 1

Servings

Calories 520kcal

Author Cathy Pollak

Equipment

large pot For boiling the pasta.
Colander Helps drain and cool the pasta completely.
mixing bowls (large and medium). Tossing the pasta salas and whisking the dressing.
Chef's knife For chopping the chicken and vegetables.
whisk Helps fully combine the dressing ingredients.

Ingredients

Pasta Salad:

1 lb (454 g) rotini pasta
2 cups (280 g) chopped rotisserie chicken
½ cup (85 g) drained and chopped sun-dried tomatoes in oil ½
¼ cup (40 g) drained and chopped roasted red peppers
½ cup (80 g) thinly sliced red onion
½ cup (12 g) chopped fresh basil

Dressing:

¾ cup (168 g) mayonnaise
¼ cup (22 g) grated Parmesan cheese
3 tbsps (45 ml / 40 g) oil from the sun-dried tomato jar
2 tbsps (30 ml) fresh lemon juice
1 tbsp (15 ml) red wine vinegar
1 tsp (5 g) Dijon mustard
1 clove garlic grated
½ tsp (3 g) kosher salt
1 tsp (1 g) Italian seasoning
¼ tsp (0.5 g) finely ground black pepper

Instructions

Bring a large pot of generously salted water to a boil. Add the rotini and cook until just al dente according to the package directions. Drain well, then rinse under cold water to stop the cooking and cool the pasta completely. Let the pasta sit in the colander for several minutes so excess water can drain off before mixing the salad. Excess moisture will thin the dressing.
1 lb (454 g) rotini pasta
While the pasta cools, chop the rotisserie chicken into bite-sized pieces. Chop the sun-dried tomatoes and roasted red peppers, thinly slice the red onion, and roughly chop the basil.
2 cups (280 g) chopped rotisserie chicken, ½ cup (85 g) drained and chopped sun-dried tomatoes in oil, ¼ cup (40 g) drained and chopped roasted red peppers, ½ cup (80 g) thinly sliced red onion, ½ cup (12 g) chopped fresh basil
In a medium bowl, whisk together the mayonnaise, grated Parmesan, oil from the sun-dried tomato jar, lemon juice, red wine vinegar, Dijon mustard, grated garlic, kosher salt, Italian seasoning, and black pepper until smooth and fully combined. Using the oil from the jar gives the dressing a more concentrated tomato flavor throughout the salad instead of only in the tomato pieces themselves.
¾ cup (168 g) mayonnaise, ¼ cup (22 g) grated Parmesan cheese, 3 tbsps (45 ml / 40 g) oil from the sun-dried tomato jar, 2 tbsps (30 ml) fresh lemon juice, 1 tbsp (15 ml) red wine vinegar, 1 tsp (5 g) Dijon mustard, 1 clove garlic, ½ tsp (3 g) kosher salt, 1 tsp (1 g) Italian seasoning, ¼ tsp (0.5 g) finely ground black pepper
Add the cooled pasta, chicken, sun-dried tomatoes, roasted red peppers, red onion, and basil to a large mixing bowl. Pour the dressing over the top and fold everything together until the pasta is evenly coated and the ingredients are well distributed.
Cover and refrigerate the pasta salad for at least 30 minutes before serving. Chilling gives the pasta time to absorb some of the dressing and helps the flavors come together.
Stir the pasta salad again before serving. If the pasta has absorbed too much dressing after chilling, add a small spoonful of water or a squeeze of lemon juice to loosen the texture and refresh the dressing.

Notes

Drain the roasted red peppers very well before chopping so excess moisture does not water down the dressing.
The oil from the sun-dried tomato jar adds more flavor than plain olive oil and ties the dressing to the rest of the salad.
Rotisserie chicken keeps the recipe quick while adding savory flavor without extra cooking.
Short pasta shapes with ridges like rotini, fusilli, or penne hold the dressing especially well.
This pasta salad tastes best within the first 2 days while the basil and dressing are at their freshest.

If you’re making this Sun-Dried Tomato Chicken Pasta Salad, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this Sun-Dried Tomato Chicken Pasta Salad? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Sun-Dried Tomato Chicken Pasta Salad appeared first on Noble Pig.

Chocolate Chip Artisan Bread

Cathy Pollak — Sun, 03 May 2026 17:03:25 +0000

Chocolate chip artisan bread is a crusty, golden loaf with chocolate chips mixed right into the dough. It’s made like a regular bread dough and baked in a Dutch oven, so you get a firm crust with soft spots of chocolate throughout.

Chocolate Chip Artisan Bread, Made Like Real Bread

Chocolate chip artisan bread is not a soft, cake-like bread. The dough gets mixed and worked from the start, then shaped and baked hot, which gives it a crusty outside with chocolate in every slice.

I used to run straight into their kitchen and climb up on the chairs before anyone even said hello, because I knew exactly where I was going. My parents would be right behind me, talking to Frank and Christine like they’d been there a hundred times, which they had.

Frank had worked at Helms Bakery in Culver City his whole life after the Navy. It was the kind of job where he was in dough all day, kneading and rolling by hand. He would tell me he was a dough master, which I thought was a joke, but maybe it wasn’t. I would tell him he had Popeye’s arms because I had never seen forearms like that in my life, and he’d laugh and let me grab onto one so I could hang there while he held me up. I didn’t think much of it then, I just knew that wasn’t normal.

He would make everything Helms was known for, massive cream puffs, applesauce donuts when it got colder, bread, one thing after another. I had never had any of it from Helms itself because by then they weren’t around anymore, but Frank continued to bake in his retirement. I had a front row seat watching him do it and eating it when it was ready.

I’d sit there watching him and he’d ask me, “What do you want?” and I already knew.

“Chocolate chips.”

Every single time, that was my answer.

He’d take whatever dough he had going and make one giant bread loaf just for me. He’d fold in the chocolate chips, shape it, set it off to the side to rise. After it was baked, I wouldn’t wait for it to cool or for anyone to tell me to slow down. I’d just tear into it while he kept making things. There was always more dough and trays, more of everything. He baked for everyone, friends, charities, weddings, holidays, gatherings, whoever needed something, and he did it for fun.

I didn’t think about any of it then, but I knew I wanted to be in that kitchen, sitting there all day eating that loaf while he made everything else. I can still see him piping pâte à choux in perfect circles, with no template or hesitation. He didn’t have to even think about it. And I never questioned where all of these baked goods were going. It seemed completely reasonable to me that someone would be baking like this in their own home. Because as a kid, none of it had a purpose. It wasn’t production or efficiency. For me, it was something happening in the moment that I got to be part of.

So this is my loaf, what I’m calling chocolate chip artisan bread, and I make it the way Frank worked, starting with a real bread dough and mixing and kneading it from the beginning. I fold the chocolate chips in while I’m working it so they interrupt the dough and break it up in an uneven way. I bake it in a hot Dutch oven so I get a firm crust with softer pockets of chocolate in every slice. This stays in bread territory, but with something extra going on, which is the only way I’ve ever wanted it.

What Makes This Bread Different

I make this the same way I make my regular bread and then add chocolate, not the other way around. If you’ve made my Dutch oven bread, this begins in that same place.
I mix it and knead it from the start, getting it where I want it before it rises. It’s not a loose, watery dough you leave alone in a bowl and eventually bake.
The chocolate chips go in right away. If I’m kneading by hand, I can feel them catching as they go through the dough, which ends up uneven. This is where those pockets come from when you slice it. If you knead with a stand mixer, you’ll hear the chocolate chips catch on the dough hook. That’s what you want.
I keep everything else simple so it stays bread. Water, flour, yeast, salt, a little sugar, oil. Nothing extra.
It’s also a same-day loaf. I let it rise, shape it, and bake it in a hot Dutch oven, covered and then uncovered, so I get a crust on the outside with a softer inside and chocolate throughout.
It’s the kind of thing I’ll end up toasting later and slathering with butter, because that’s my favorite way to eat it.

Ingredients

All-purpose flour – this is the base of the dough. It gives it enough strength to handle the chocolate chips without tearing apart, but it’s still easy to work with.
Warm water – I keep it in the warm range to activate the yeast so everything mixes smoothly.
Instant yeast – I mix it straight into the flour without proofing. You can use active dry if that’s what you have, but I like instant since I’m making this the same day and not going for a long fermentation or anything tangy.
Salt – helps slow down the fermentation and keeps the flavor in balance.
Sugar – a little, but it’s not turning this into a sweet dough.
Chocolate chips – these go in right from the start so they get worked through the dough instead of folded in later.
Oil – enough to keep the dough workable and easy to handle without making it rich.

How to Make Chocolate Chip Artisan Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (mix and knead)
Stir together the flour, yeast, salt, sugar, and chocolate chips, then add the warm water and oil and mix until a rough dough forms. Knead it by hand for about 8 to 10 minutes, or use a stand mixer with a dough hook until it smooths out a bit. The chocolate chips will pull at the dough and leave it uneven in places, which is exactly what you want.
Step Two (first rise)
Shape the dough into a ball, cover, and let it rise until doubled in size. This usually takes about 1 to 2 hours, depending on your kitchen.
Step Three (shape and second rise)
Press the dough into a rectangle, fold it in, then roll it into a log and place it seam-side up in a floured banneton or towel-lined bowl. Let it rise again for 30 to 60 minutes, until it looks slightly puffy and slowly springs back when pressed.
Step Four (bake)
Preheat your Dutch oven to 475°F. Turn the dough onto parchment, score the top, and bake covered for 20 minutes, then uncovered for another 20 to 25 minutes at 450°F until golden and the crust is set.
Step Five (cool)
Let it cool completely before slicing so the inside finishes setting. Waiting is the hardest part.

Recipe Tips

When I’m kneading, the dough won’t stay perfectly smooth because of the chocolate chips. You’ll feel them catching, and there’s a point where it looks a little off. I leave it alone and keep going. It evens out enough on its own.
I don’t add extra flour because it feels slightly tacky. That’s how this dough should feel, and adding more flour will make it denser.
I watch the rise more than the clock. It should look fuller and a little puffy, not overblown.
When I shape it, I pull it into a tight loaf so it holds its form in the oven.
The Dutch oven needs to be fully hot before the dough goes in. That initial heat is what gives you the crust on the outside.
I score it right before it goes in so it has somewhere to open instead of splitting randomly as it bakes.

Storage

I keep this on the counter with the cut side down on a board or lightly covered, and it stays good for a couple of days without drying out.
I don’t usually put it in the refrigerator because it changes the texture faster than I want and dries it out.
If I’m not going to finish it, I slice it and freeze it so I can take out pieces as I need them. If I’m freezing the whole loaf, I wrap it tightly and thaw it at room temperature before slicing. It goes straight into the toaster from frozen and comes right back without needing to thaw.
If I want it warm without toasting, I’ll put it in the oven for a few minutes and it’s ready again.

FAQs

Can I use active dry yeast instead of instant?
Yes. I would mix it with the warm water first and let it sit for a few minutes to proof before adding it to the flour. Your rising times will be a little longer.
Why does the dough feel a little irregular when I’m kneading it?
That’s from the chocolate chips. You’ll feel them catching as you work the dough and it won’t be perfectly smooth, which is normal.
Is this supposed to be sweet?
Not really. There’s some sugar in the dough and the chocolate adds sweetness, but I still treat it like bread.
Do I have to use a Dutch oven?
I do, because I like what it does to the crust. If you don’t have one, you can bake it on a sheet pan, but it won’t come out the same on the outside.
Why do I need to let it cool before slicing?
Because the inside is still setting when it comes out of the oven. If you cut into it too early, it won’t have the same texture. I realize this takes some willpower.
Can I make the dough ahead of time?
You can, but I usually don’t. I make this the same day and bake it once it’s ready. If you do make it ahead, keep it covered in the refrigerator and let it come back to room temperature before baking.
When do I serve this, breakfast, lunch, snacktime, dessert?
Yes. Or yes, yes, yes.

FROM MY KITCHEN NOTES

Just a few scribbles from my kitchen notebook. Not recipe tips.

There are people who know how to make something at scale and still have it feel like it’s happening right in front of you.
There’s real skill between someone following steps and someone who already knows what’s next.
There are things you watch as a kid that don’t mean anything until they suddenly do.
Helms wasn’t something you went to. It came to you. Trucks drove out to Los Angeles neighborhoods, they blew a whistle, people came out to buy. I didn’t see that part, but I’ve heard enough stories to wish I had.
It’s not lost on me that I got to experience all the Helms Bakery items long after they went out of business, and it makes me feel lucky in some way.
I never saw Frank measure anything. He didn’t need to.
I used to think I was asking for chocolate chips because I was a kid. I don’t think that’s why anymore.
Frank was not a pastry chef or a “baker” in the modern sense. He was someone who could take dough and turn it into whatever was needed, whenever it was needed, with no second-guessing. I respect that.
Some things only make sense when they’re part of everything else that’s going on around them.
For Easter, Frank would gift everyone loaves of beautifully braided breads with a butter lamb he made from molds. The image of this man with torpedo shaped forearms and a giant anchor tattoo across the top making delicate butter lambs makes me smile now. You don’t casually do that unless that kind of making is part of how you live.
I don’t think anyone in that kitchen thought any of it was special. That might be why it was.
I didn’t realize at the time that the thing I liked most wasn’t the bread, it was watching someone not hesitate. Confidence is everything.
Waiting for bread to cool requires some kind of super human control, which I do not possess.
There are things you recognize later and wish you had paid attention to differently.
If I knew then exactly where every cream puff went, the whole thing might feel smaller to me now. Right now it still feels like something that just kept going beyond what I could see.
There’s remembering something and realizing what it was. They are different. Not everything needs to be explained to be understood.
I’m pretty sure the dough he used for everything was the same one Helms was known for, the one that had been around forever, because he made everything out of that. Mine was that same bread with chocolate chips on it, and I had no idea I was eating something with so much history tied to it. I just knew it was mine.
Until I wrote this post, I didn’t realize how much this memory still mattered to me. I wasn’t only remembering Frank and how he was fully present, it was a reminder of what it felt like to be taken care of without asking, to be included without earning it and how it feels to exist in something good.
As a kid I did the best version of enjoying it without awareness or analysis. I was just in it. Now, I have the awareness, but not the moment. That’s the gap.
There are moments where everything is clear and nothing changes anyway.
Some things don’t get better with more time.

If You Like Working With Dough

Honey Whole Wheat Sandwich Bread – everyday loaf for toast and sandwiches.
Everything Bagel Rolls – soft rolls with savory topping.
Parker House Rolls – buttery, soft, pull-apart rolls.
Round Challah Bread – braided loaf, rich and tender.
Homemade Slider Buns – soft buns for sandwiches.

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Chocolate Chip Artisan Bread

Chocolate Chip Artisan Bread is a crusty, golden loaf with chocolate chips mixed right into the dough. It’s made like a regular bread dough and baked in a Dutch oven, giving you a firm crust with soft spots of chocolate throughout.

Course Bread, Side Dish

Cuisine American

Keyword chocolate chip artisan bread, chocolate chip bread, crusty chocolate chip bread, Dutch oven chocolate chip bread, homemade artisan bread

Prep Time 20

Cook Time 45

Rise snd Cooling: 3 30

Total Time 4 35

Servings slices

Calories 290kcal

Author Cathy Pollak

Equipment

mixing bowls (large) For mixing and rising the dough.
Stand Mixer (with dough hook) Optional, for mixing and kneading.
Dutch Oven (5-6 quart / 4.7-5.7 L) Cretaes steam for a crusty loaf.
Banneton (10-inch / 25 cm oval or 9-inch / 23 cm round) or medium bowl lined with a well-floured towel. Helps hold shape during second rise.
lame or sharp knife. For scoring the dough before baking.
digital thermometer (optional) To check doneness during baking.

Ingredients

4 cups (500 g) all-purpose flour
2¼ tsps (7 g / 1 packet) RapidRise yeast
1¼ tsps (7 g) table salt
2 tbsps (25 g) granulated sugar
¾ cup (120 g) semi-sweet chocolate chips or dark chocolate chips
1¼ cups (300 ml) warm water (38–43°C / 100–110°F)
2 tbsps (30 ml) neutral oil

Instructions

In a large bowl, combine the flour, instant yeast, salt, sugar, and chocolate chips, stirring until everything is evenly distributed so the chips are not clumped in one area of the dough.
4 cups (500 g) all-purpose flour, 2¼ tsps (7 g / 1 packet) RapidRise yeast, 1¼ tsps (7 g) table salt, 2 tbsps (25 g) granulated sugar, ¾ cup (120 g) semi-sweet chocolate chips
Add the warm water and oil, then mix until a shaggy dough forms. If using a stand mixer fitted with a dough hook, mix on low speed for 2 to 3 minutes, then increase to medium-low speed and continue mixing for 4 to 5 minutes until the dough becomes mostly smooth and elastic. If mixing by hand, knead the dough for 8 to 10 minutes until it becomes mostly smooth. The dough may tear slightly as the chocolate chips work through it, which is expected and part of how the texture develops.
1¼ cups (300 ml) warm water, 2 tbsps (30 ml) neutral oil
Shape the dough into a ball, place it in the bowl, cover, and let it rise until doubled in size, which typically takes about 1 to 2 hours depending on the temperature of your kitchen.
Turn the dough out onto a lightly floured surface, gently deflate it, and press it into a rough rectangle. Fold the bottom up and the top down, then turn the dough and roll it into a tight log while pulling the dough toward you to shape it.
Place the dough seam-side up in a well-floured 10-inch (25 cm) oval banneton or 9-inch (23 cm) round banneton, or use a medium bowl lined with a well-floured towel. Cover and let it rise again for 30 to 60 minutes. The dough is ready when it looks slightly puffy and slowly springs back when pressed with a finger.
About 30 minutes before baking, place a 5 to 6 quart (4.7 to 5.7 L) Dutch oven with lid in the oven and preheat to 475°F (245°C) so the pot is fully heated when the dough goes in.
Turn the dough out onto a piece of parchment paper, score the top with a sharp knife or lame, and carefully transfer it into the hot Dutch oven. Cover and bake for 20 minutes, then remove the lid and continue baking for another 20 to 25 minutes at 450°F (232°C) until the crust is golden.
The bread is done when it sounds hollow when tapped on the bottom or reaches an internal temperature of 205 to 210°F (96 to 99°C). Remove from the pot and let it cool completely before slicing.

Notes

The dough should feel slightly tacky but not overly sticky. Adding too much flour during mixing can lead to a denser loaf.
Chocolate chips will pull at the dough while kneading, which can cause small tears. This is normal and part of how the crumb forms.
Let the bread cool fully before slicing so the inside finishes setting and doesn’t turn gummy.

If you’re making this Chocolate Chip Artisan Bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition

Have you made this Chocolate Chip Artisan Bread? I’d love to hear how it turned out – leave a comment below and let me know.

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