13 Homemade Chak Chak Recipes Loved by Families

Venture into the world of homemade chak chak, a crispy, honey-kissed treat that turns any gathering into a celebration. These 13 family-approved recipes make it easy to bring a taste of Tatar tradition to your kitchen. Ready to fry up something sweet? Let’s go!

Classic Honey Chak Chak

When you need a crunchy, sweet treat that's perfect for celebrations, this classic honey chak chak delivers. The golden balls are fried until crisp, then coated in a sticky honey syrup for a dessert that's both simple and impressive.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1/4 teaspoon salt
• 1/2 cup water (approx)
• 4 cups vegetable oil (for frying)
• 1 cup honey
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cardamom (optional)

Instructions

1. In a large bowl, combine flour and salt. Make a well, add eggs and mix until crumbly. Add water gradually, knead into a soft dough. Cover and rest 15 minutes.
2. Divide dough into 4 parts. Roll each into a thin rope, cut into small pea-sized pieces.
3. Heat oil in a deep pot to 350°F. Fry dough pieces in batches until golden brown, about 3-4 minutes. Drain on paper towels. (Tip: Maintain oil temperature to avoid soggy chak chak.)
4. In a saucepan, combine honey, sugar, and lemon juice. Bring to a boil over medium heat, stirring. Reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat, stir in cardamom if using.
5. Pour hot syrup over fried dough balls. Toss gently to coat evenly. Spread on a greased tray to cool. (Tip: Work quickly when coating with hot syrup.)
6. Let set for 30 minutes until syrup hardens. Serve at room temperature. (Tip: Do not overcrowd the fryer for even cooking.)

Let the chak chak cool completely before storing to keep that satisfying crunch. Serve it as a snack or dessert with tea—it's a crowd-pleaser every time.

Rose Saffron Chak Chak

Before you dismiss this as just another fried dough dessert, wait. Chak Chak—a Central Asian staple—gets a luxe makeover with rose water and saffron, turning crispy nuggets into an aromatic, syrup-soaked treat.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp baking powder
• 1/4 tsp salt
• Vegetable oil for deep frying
• 1 cup granulated sugar
• 1/2 cup water
• 2 tbsp honey
• 1 tbsp rose water
• 1/4 tsp saffron threads, crushed
• 1/4 cup crushed pistachios

Instructions

1. In a large bowl, combine flour, baking powder, and salt. Add eggs and melted butter; mix until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and rest 30 minutes.
2. Divide dough into 4 portions. Roll each into a thin rectangle, about 1/8-inch thick. Cut into strips 2 inches long and 1/2 inch wide. (Tip: use a pizza cutter for even strips.)
3. Heat 2 inches of oil in a deep pot to 350°F. Fry strips in batches, stirring constantly, until golden brown, about 2-3 minutes. Drain on paper towels. (Tip: keep oil temperature steady; if too hot, dough burns; too cool, it gets greasy.)
4. In a saucepan, combine sugar, water, honey, rose water, and saffron. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer without stirring until syrup thickens slightly, about 5 minutes. (Tip: test by dropping a bit into cold water; it should form a soft ball.)
5. Place fried dough in a large bowl. Pour warm syrup over and toss gently with two forks until each piece is coated. Let cool for 2 minutes, then toss again. (Tip: work quickly before syrup hardens.)
6. Transfer to a serving platter and shape into a mound. Sprinkle crushed pistachios on top. Let set for 10 minutes before serving. (Tip: for a neater shape, press into a greased bowl and invert.)

Rose and saffron elevate the simple crunch of chak chak into something special. The syrup seeps into every crevice, offering a floral finish that lingers. Serve alongside strong tea for a perfect contrast.

Chocolate Drizzled Chak Chak

Many know Chak Chak as a sticky honey treat; my version gets a rich dark chocolate drizzle. The contrast of crunchy pastry and silky chocolate is irresistible. This recipe is a must-try for chocolate lovers.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 3 large eggs
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• Vegetable oil, for deep frying
• 1/2 cup honey
• 1/4 cup granulated sugar
• 4 oz dark chocolate (70% cocoa), chopped
• 1 tbsp coconut oil

Instructions

1. In a large bowl, whisk together flour and salt. Make a well and add eggs, melted butter, and vanilla. Mix until a dough forms. Knead for 5 minutes until smooth. Cover and rest for 15 minutes. Tip: Resting the dough makes it easier to roll.
2. Divide dough into 4 pieces. On a floured surface, roll each piece into a thin sheet, about 1/8 inch thick. Cut into small strips or nuggets. Tip: Thinner sheets yield crispier chak chak.
3. Heat oil in a deep pot to 350°F. Fry dough pieces in batches for 2-3 minutes until golden brown. Drain on paper towels.
4. In a saucepan, combine honey and sugar. Bring to a boil over medium heat, then reduce to low and simmer for 5 minutes, stirring occasionally.
5. Pour the hot honey syrup over the fried pastry pieces. Toss gently to coat evenly. Spread onto a serving platter.
6. Melt dark chocolate and coconut oil together in a microwave-safe bowl in 30-second bursts, stirring until smooth. Drizzle over the chak chak. Tip: Use a fork to drizzle for a thin, even coating.
7. Let set for 10 minutes until chocolate firms up slightly. Serve warm or at room temperature.

Ultimate indulgence meets tradition in this chocolate-drizzled chak chak. The crunch of the pastry paired with the smooth chocolate creates an addictive treat. Perfect for sharing or savoring alone.

Coconut Chak Chak Bites

Experience a tropical twist on classic chak chak. These crispy fried dough bites are soaked in honey syrup and coated with shredded coconut. Perfect for a quick dessert or snack.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1/4 teaspoon salt
• Vegetable oil for frying
• 1/2 cup honey
• 1/4 cup granulated sugar
• 1/2 cup unsweetened shredded coconut

Instructions

1. In a medium bowl, whisk together 1 cup flour and 1/4 teaspoon salt. Make a well and add 2 eggs. Mix until a soft dough forms. Do not overwork.
2. Turn dough onto a floured surface. Roll into a 1/4-inch thick rectangle. Cut into 1/2-inch strips, then cut strips into small bite-sized pieces.
3. Heat 1 inch of vegetable oil in a deep skillet to 350°F. Fry dough pieces in batches for 2-3 minutes until golden brown. Drain on paper towels.
4. In a small saucepan, combine 1/2 cup honey and 1/4 cup sugar. Bring to a simmer over medium heat, stirring until sugar dissolves. Let cool 1 minute.
5. Place fried dough in a large bowl. Pour warm syrup over and toss quickly to coat. Let cool 2 minutes.
6. Spread shredded coconut on a plate. Roll syrup-coated dough pieces in coconut until well covered. Serve at room temperature.

Bites are chewy from the syrup with a satisfying crunch from the fried dough. The coconut adds a sweet tropical finish. Serve on a platter for parties or pack as a sweet treat.

Pistachio Almond Chak Chak

Moist and crunchy, this Pistachio Almond Chak Chak is a festive nutty variation. Loaded with crushed pistachios and almonds, it brings a satisfying crunch. Perfect for celebrations or a sweet snack.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• 1/2 cup water (approx.)
• 1 cup honey
• 1/2 cup granulated sugar
• 1/2 cup crushed pistachios
• 1/2 cup crushed almonds
• 4 cups vegetable oil for frying

Instructions

1. In a large bowl, combine 2 cups flour and 1/2 teaspoon salt. Make a well in the center.
2. Add 3 large eggs and 2 tablespoons melted butter. Mix with a fork, slowly incorporating flour.
3. Gradually add water, about 1 tablespoon at a time, until a soft dough forms. You may not need all 1/2 cup. Tip: The dough should be pliable but not sticky.
4. Knead the dough on a floured surface for 5 minutes until smooth. Cover with plastic wrap and rest for 15 minutes.
5. Divide dough into 4 pieces. Roll each piece into a thin rope, about 1/2 inch thick. Cut into small pea-sized pieces. Tip: For even pieces, roll the rope and cut with a knife.
6. Heat 4 cups vegetable oil in a deep pot to 350°F. Test with a dough piece — it should sizzle immediately.
7. Fry dough pieces in batches, stirring gently, until golden brown, about 2-3 minutes. Do not overcrowd. Remove with a slotted spoon to a paper towel-lined plate.
8. In a separate saucepan, combine 1 cup honey and 1/2 cup sugar. Cook over medium heat, stirring, until sugar dissolves and syrup reaches 240°F on a candy thermometer. Tip: Brush edges with water to prevent crystallization.
9. Remove syrup from heat. Pour over fried dough pieces in a large bowl. Toss gently to coat evenly.
10. Add 1/2 cup crushed pistachios and 1/2 cup crushed almonds. Mix until nuts stick to the syrup-coated dough.
11. Transfer mixture to a greased platter or mold. Press firmly into a compact shape using a spatula or greased hands. Let cool completely before cutting.

Once cooled, the chak chak becomes delightfully crunchy with a chewy honey coating. Each bite offers a burst of nutty flavor from the crushed pistachios and almonds. Serve it as a dessert bar or break into pieces for a festive platter.

Cardamom Spiced Chak Chak

For a holiday treat that's crisp, golden, and aromatic, this Cardamom Spiced Chak Chak delivers. The dough is simple to make, and the syrup coating brings just the right sweetness.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

Dough

• 2 cups all-purpose flour
• 2 tbsp semolina
• 1 tsp ground cardamom
• 1/4 tsp salt
• 2 tbsp unsalted butter, softened
• 3 large eggs
• 2 tbsp water

Syrup

• 1 cup granulated sugar
• 1/2 cup water
• 1/4 cup honey
• 1/2 tsp ground cardamom

For Frying

• 4 cups vegetable oil

Instructions

1. In a large bowl, whisk together 2 cups flour, 2 tbsp semolina, 1 tsp cardamom, and 1/4 tsp salt.
2. Cut in 2 tbsp softened butter until the mixture resembles coarse crumbs.
3. Add 3 eggs and 2 tbsp water; mix until a soft dough forms. Knead for 2 minutes until smooth.
4. Cover dough with plastic wrap and rest for 15 minutes at room temperature. Tip: Resting relaxes the gluten, making the dough easier to roll.
5. Divide dough into 4 portions. On a floured surface, roll each portion into a thin rectangle (about 1/8 inch thick).
6. Cut the dough into thin strips (about 2 inches long and 1/4 inch wide). Separate strips so they don't stick.
7. In a deep pot, heat 4 cups oil to 350°F. Tip: Use a thermometer to maintain steady temperature for even frying.
8. Fry the dough strips in batches, stirring occasionally, until golden brown and crisp, about 2-3 minutes per batch.
9. Drain fried strips on paper towels. Let cool completely.
10. In a saucepan, combine 1 cup sugar, 1/2 cup water, 1/4 cup honey, and 1/2 tsp cardamom. Bring to a boil over medium heat, stirring until sugar dissolves.
11. Boil syrup without stirring until it reaches 240°F (soft-ball stage), about 5-7 minutes. Tip: Test by dropping a bit into cold water; it should form a soft ball.
12. Remove syrup from heat. Pour over the cooled fried strips and toss gently with two forks to coat evenly.
13. Transfer the coated chak chak to a greased tray. While still warm, shape into a mound or press into a serving dish. Let set for 30 minutes before serving.

Fragrant with cardamom and sweet from the syrup, this chak chak is perfectly crunchy. Serve it as a dessert at your next gathering, or package it as a homemade gift for the holidays.

Sesame Seed Chak Chak

Crispy, golden chak chak gets a nutty upgrade with toasted sesame seeds. This Uzbek-style dessert is sweet, sticky, and addictive—perfect for sharing.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the Dough

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup milk
• 1 tablespoon unsalted butter, melted

For the Syrup

• 1 cup honey
• 1/2 cup granulated sugar
• 1/4 cup water

For Frying and Coating

• 4 cups vegetable oil (for deep-frying)
• 1/2 cup sesame seeds

Instructions

1. In a large bowl, whisk together flour and salt. Make a well, add eggs, milk, and melted butter. Mix until a soft dough forms. Tip: Do not overwork the dough; it should be tender.
2. Roll the dough out on a floured surface to 1/8-inch thickness. Cut into small strips or diamond shapes, about 1 inch long. Alternatively, shape into small balls.
3. Heat 4 cups vegetable oil in a deep pot to 350°F. Fry dough pieces in batches without overcrowding, turning occasionally, until golden brown (about 2-3 minutes). Drain on paper towels.
4. While frying, prepare syrup: In a saucepan, combine honey, sugar, and water. Bring to a boil over medium heat, then reduce to low and simmer for 5 minutes until slightly thickened. Remove from heat.
5. Toast sesame seeds in a dry skillet over medium heat, shaking constantly, until fragrant and light golden (about 2 minutes). Set aside.
6. Transfer all fried dough pieces to a large bowl. Pour the hot syrup over the dough and toss gently with a wooden spoon until each piece is coated. Work quickly to avoid clumping.
7. Sprinkle toasted sesame seeds over the coated chak chak and toss to distribute evenly. Transfer to a serving platter, pressing lightly into a mound shape.
8. Let cool completely before serving. The syrup will harden as it cools.

Velvety syrup coats each crispy nugget, while sesame seeds add a nutty finish. Serve at room temperature or chilled for a chewier bite. Great for parties or as a gift.

Gluten-Free Rice Chak Chak

Just discovered a gluten-free twist on the classic Tatar treat? This version uses rice flour for a light, crispy texture that stays crunchy even after syrup coating.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

Dough

• 1 cup rice flour
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 large egg
• 2 tablespoons vegetable oil
• 3 tablespoons water

Syrup

• 1/2 cup honey
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 teaspoon lemon juice

Frying

• Vegetable oil, for deep frying (about 3 cups)

Garnish

• 2 tablespoons chopped pistachios (optional)

Instructions

1. In a large bowl, whisk together rice flour, cornstarch, and salt.
2. Add egg, 2 tablespoons oil, and 3 tablespoons water. Mix until a smooth dough forms. If too dry, add water 1 teaspoon at a time. Tip: The dough should be soft and not sticky.
3. On a lightly floured surface (use rice flour), roll dough into a thin sheet, about 1/8-inch thick.
4. Cut dough into small strips, about 1 inch long and 1/4 inch wide.
5. Heat 2 inches of oil in a deep pot to 350°F (175°C). Tip: Use a thermometer for accuracy.
6. Fry dough strips in batches, stirring occasionally, until golden brown, about 2-3 minutes. Drain on paper towels.
7. Meanwhile, prepare syrup: In a separate saucepan, combine honey, sugar, and 1/4 cup water. Bring to a boil over medium heat, stirring until sugar dissolves.
8. Reduce heat to low and simmer without stirring until syrup reaches 240°F (soft ball stage), about 5 minutes. Tip: Do not stir to prevent crystallization.
9. Remove syrup from heat and stir in lemon juice.
10. Pour hot syrup over fried dough pieces in a large bowl. Toss quickly to coat evenly.
11. Transfer to a serving plate sprinkled with chopped pistachios. Shape into a mound while still warm.
12. Let cool completely before serving.

Mound up the chak chak for a dramatic presentation. Each piece is shatter-crisp with a delicate honey sweetness that lingers. Serve as a snack or dessert at your next gathering — it's guaranteed to disappear fast.

Vegan Coconut Oil Chak Chak

Who says vegan desserts can't be crispy and sweet? This Chak Chak uses coconut oil for frying and agave syrup for binding, delivering that classic crunch without any animal products. It's a plant-based twist on a Central Asian favorite.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 cup melted coconut oil (for dough)
• 1/2 cup water (for dough)
• 4 cups coconut oil (for frying)
• 1/2 cup agave syrup
• 1/4 cup water (for syrup)
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts (optional)

Instructions

1. In a large bowl, whisk together 2 cups flour, 1/2 tsp salt, and 1/2 tsp baking powder.
2. Add 1/4 cup melted coconut oil and 1/2 cup water. Mix until a soft dough forms. If too dry, add water 1 tbsp at a time.
3. Lightly flour your hands. Roll dough into small balls about 1/2 inch in diameter. Tip: Keep pieces uniform for even frying.
4. In a deep pot, heat 4 cups coconut oil to 350°F. Use a thermometer to maintain temperature. Tip: Overheating burns oil; too low makes greasy chak chak.
5. Fry dough balls in batches, about 10–12 at a time, stirring gently to brown evenly. Cook for 2–3 minutes until golden brown. Tip: Don't crowd the pot; oil temperature drops.
6. Remove with a slotted spoon and drain on paper towels. Let cool slightly.
7. In a small saucepan, combine 1/2 cup agave syrup, 1/4 cup water, and 1 tsp vanilla extract. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 2 minutes until slightly thickened.
8. Remove syrup from heat. Let cool for 1 minute. Pour over fried dough balls and toss gently to coat. If using, stir in 1/4 cup chopped walnuts.
9. Transfer coated chak chak to a plate. Shape into a mound or free-form pile. Let set for 10 minutes before serving.

Finish by shaping the coated pieces into a mound on a plate. The result is a crunchy, glossy dessert with a delicate sweetness from the agave. Serve at room temperature as an impressive vegan treat.

Mini Chak Chak Balls

Get ready for the ultimate party snack: Mini Chak Chak Balls. These golden, honey-drenched bites are easy to pop and even easier to love. Perfect for platters, they bring a sweet crunch that disappears fast.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Dough

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 2 tbsp milk
• 1 tbsp vegetable oil
• Oil for deep frying (about 3 cups)

For the Honey Syrup

• 1/2 cup honey
• 1/4 cup granulated sugar
• 1 tbsp water
• 1/2 tsp vanilla extract

For Garnish

• 2 tbsp crushed pistachios or sesame seeds

Instructions

1. Whisk flour, baking powder, and salt in a bowl.
2. In a separate bowl, beat egg, milk, and oil until combined.
3. Pour wet into dry; stir until a soft dough forms. Add a little flour if too sticky.
4. Cover dough and rest 10 minutes to relax gluten for tender balls.
5. For syrup: combine honey, sugar, and water in a saucepan. Cook over medium heat, stirring until sugar dissolves. Attach a candy thermometer and boil without stirring until 240°F. Remove from heat; stir in vanilla. (Tip: Do not overcook, or syrup hardens.)
6. Heat 2–3 inches oil in a deep pot to 350°F.
7. Shape dough into ½-inch balls. (Tip: Grease hands with oil to prevent sticking.)
8. Fry balls in batches without crowding until deep golden, about 2–3 minutes, turning occasionally. (Tip: Use a slotted spoon to move them.)
9. Drain on a paper towel-lined sheet; cool 2 minutes.
10. Toss warm fried balls with warm syrup until evenly coated.
11. Spread coated balls on parchment in a single layer; immediately sprinkle with crushed pistachios. Cool completely until set, about 15 minutes.
12. Break apart any clumps and serve at room temperature.

Unlike traditional chak chak, these mini balls are perfectly portioned for snacking. Each bite delivers a crisp shell with a sticky, sweet glaze that clings just right. Arrange them on a platter with fresh mint and nuts for an impressive, no-fuss dessert board.

Savory Masala Chak Chak

Looking for a crunchy, spiced snack that breaks the mold? This savory Masala Chak Chak swaps sugar for cumin and chili, delivering a bold, addictive twist on the classic.

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 15 minutes

Ingredients

For the Dough

• 2 cups all-purpose flour
• 3 large eggs
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1-2 tablespoons water (if needed)

For Frying

• 4 cups vegetable oil (for deep frying)

Instructions

1. In a large bowl, whisk together flour, cumin seeds, red chili powder, and salt.
2. Add eggs and mix with a fork until a shaggy dough forms. If dough is too dry, add water 1 tablespoon at a time until it comes together. Tip: The dough should be stiff but pliable—not sticky.
3. Knead dough on a lightly floured surface for 2 minutes until smooth. Cover with plastic wrap and let rest for 15 minutes.
4. On a floured surface, roll dough into a 1/4-inch thick rectangle. Using a sharp knife or pizza cutter, cut into small diamond shapes (about 1 inch each).
5. Pour oil into a deep heavy pot to a depth of 2 inches. Heat to 350°F. Tip: To test, drop a small piece of dough; it should sizzle and rise to the surface immediately.
6. Fry dough pieces in small batches, stirring occasionally, until deep golden brown, about 2–3 minutes. Do not overcrowd the pot.
7. Using a slotted spoon, transfer fried pieces to a paper towel-lined plate to drain excess oil. Let cool completely before serving—they will crisp up as they cool.

Layered with earthy cumin and a kick of chili, these savory nuggets stay crunchy for days. Serve them as a party snack with mint chutney or sprinkle with chaat masala for extra zing.

Chak Chak Ice Cream Topping

Jumpstart your ice cream game with this chak chak topping. It's crunchy, sweet, and super simple to make. Perfect for elevating any scoop.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Chak Chak

• 2 large eggs
• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• Vegetable oil for frying (about 4 cups)
• 1/2 cup honey
• 1/4 cup sugar
• 2 tablespoons water

Instructions

1. In a bowl, whisk eggs. Add flour, baking powder, and salt. Mix into a stiff dough. Let rest 10 minutes.
2. On a floured surface, roll dough to 1/4-inch thickness. Cut into small strips or drop small balls. Tip: Use a sharp knife for clean cuts.
3. Heat oil in a deep pot to 350°F. Fry dough pieces in batches until golden brown, about 2-3 minutes. Drain on paper towels. Tip: Maintain oil temperature to avoid greasy chak chak.
4. In a small saucepan, combine honey, sugar, and water. Bring to a boil, then simmer 1 minute. Remove from heat.
5. Pour honey syrup over fried dough pieces and toss to coat evenly. Spread on a baking sheet to cool. Tip: Coat quickly while syrup is warm.
6. Once cool, crumble chak chak into small pieces. Tip: Use your hands or a rolling pin for coarse crumbs.
7. Serve over ice cream as topping.

With its honey crunch, this topping transforms plain vanilla ice cream into a showstopper. Try it over chocolate or even frozen yogurt for a twist. You'll never go back.

Conclusion

Don’t you just love how these homemade chak chak recipes bring a taste of tradition to your table? We hope you enjoy trying them as much as we did. Which one is your family’s favorite? Drop a comment below and don’t forget to pin this roundup on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.