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You can't go wrong with a stir-fry; just throw anything together and it'll likely be delicious! submitted by /u/ioa_Courage1082 [link] [comments]

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Probably the best Gnocchi I’ve ever had in my life! Downtown Toronto submitted by /u/FluSH31 [link] [comments]

Comment below if you want the recipe. submitted by /u/Mitchellez [link] [comments]

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MIL made lasagna for family dinner🤤 submitted by /u/emo4ever [link] [comments]

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Wife made me some shrimp and lobster mac and cheese. I made the fire 🔥 submitted by /u/SalviBear [link] [comments]

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Cooked a tomahawk for my girl 30th bday submitted by /u/BraddahDon [link] [comments]

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Decades in Tuscaloosa, Al. The first edible food I've had in this town. Been here 3 days. submitted by /u/frizziefrazzle [link] [comments]

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Separated the Denver steak from a chuck roast yesterday. Overnight dry-brined and then smoked to an internal temp of 115F, then seared over charcoal for 6 minutes. Internal temp peaked at 143.8F and while I was shooting for around 140F, it still came really good. Probably could have seared for one minute less. Tomorrow, I am going to do the same thing to the chuck eye. submitted by /u/TopDogBBQ [link] [comments]

Serves 4-8 POTS: - [ ] Large saucepan - [ ] Two large pots OR one dutch oven and another large pot INGREDIENTS: - [ ] 1 lb beef (ideally 20% fat) - [ ] One large yellow/sweet onion - [ ] One large yellow bell pepper - [ ] One container of sliced white mushrooms or baby bella - [ ] Two smallish-medium carrots or one large carrot - [ ] One bulb of garlic - [ ] 1 lb rigatoni (1.5 lb if you are okay with less sauce:pasta ratio) - [ ] One bottle of red wine (about 1/2 cup for cooking, remainder for drinking during cooking and eating) - [ ] One bottle of passata di pomodoro - [ ] 1/3 cup of heavy cream SPICES: - [ ] Red pepper flakes - [ ] Smoked paprika - [ ] Cinnamon - [ ] Salt - [ ] Black pepper - [ ] Oregano - [ ] Thyme - [ ] Cayenne pepper - [ ] Bay leaves PREP STEPS (begin prep work 3-4 hours before you want to eat) : - [ ] Mince bulb of garlic - [ ] Cut onion in half - [ ] Mince one half of onion - [ ] Cut other half of onion into bite sized squares - [ ] Cut bell pepper into bite sized squares - [ ] Mince carrot(s) COOKING VEGGIES STEPS: In large sauce pan (12 in or so): - [ ] Bring olive oil to heat and toss in half of the minced garlic and half of the minced onion. - [ ] Once the garlic and onion is becoming golden and translucent (respectively), toss in all bite sized bell peppers and bite sized onions and sauté them - [ ] Once bell peppers and onions are decently sautéed (doesn’t need to be totally done yet), toss in the mushrooms and sauté them as well - [ ] Once all veggies are nicely cooked, set aside in a bowl In Dutch Oven or Large pot: - [ ] Pour generous amount of olive oil in and bring to heat (medium-hot if large pot, medium-low if dutch oven) - [ ] Sprinkle in A LOT of pepper flakes into the olive oil as it heats - [ ] Toss in the remaining minced garlic and onion - [ ] Once garlic and onion have become golden and translucent, toss in the 1 lb of beef - [ ] Immediately smash up and stir around beef with garlic, onion, and pepper flakes - [ ] As the beef is browning, make space at the bottom of the pot and toss minced carrots into the oil, sauté them awhile (a minute should do) and then str them in with the beef - [ ] Brown beef and sprinkle in salt and black pepper - [ ] Toss in all of the vegetables you sautéed before and stir them in with the beef - [ ] Lower heat slightly and pour a bit of red wine (maybe a little less than a cup?) into the pot, stir well then reduce - [ ] Once wine has reduced (3-5 mins or so), pour bottle of passata di pomodoro into the pot - [ ] Sprinkle generous amount of oregano and salt, about half as much thyme, a little less paprika, and a couple of small dashes of cayenne pepper and cinnamon, as well as two bay leaves - [ ] Stir everything together really well and bring tomato sauce to a boil - [ ] Once boiling, cover with lid about 80% and reduce to a simmer - [ ] Over the next 2-3 hours (doesn’t really matter if you need to finish it at 2 hours but 3 hours is better), stir well about every 15 minutes so the sauce doesn’t stick to the bottom/sides of the pot - [ ] After an hour or hour and a half of simmering and occasional stirring, taste it and add spices based on what you think it needs (i often need to put more salt in and I sometimes have to put in more pepper flakes) - [ ] 15 minutes or so before you want to finish, begin boiling salted water for pasta in other large pot, toss rigatoni in once boiling - [ ] 5 minutes before pasta should be ready, pour in about 1/3 cup of heavy cream and stir sauce well - [ ] Strain pasta once ready and toss into the sauce pot, stir very well - [ ] Serve up and enjoy! submitted by /u/PANDABURRIT0 [link] [comments]

Starbucks copycat gingerbread loaf is the ultimate holiday treat! It’s coated in a simple cream cheese frosting and is full…

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Classic submitted by /u/Chemist_Waste [link] [comments]

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The promised followup! Reduced the braising liquid to the most amazing sauce😋 submitted by /u/BerikOelens [link] [comments]

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Swifts ribs. SPG slow cooked for 4+ hours and basted in a home made sauce. submitted by /u/sEaBoD19911991 [link] [comments]

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Yesterday, Pantone unveiled their much-anticipated Color of the Year, setting the (literal) tone for the next 12 months. This time, they’ve gone with a rich, chocolatey hue inspired by a cacao and coffee dessert: Mocha Mousse. A cozy departure from last year’s Peach Fuzz, this is the first time Pantone has named a shade of brown as the color to watch. With collaborations and products already hitting shelves, soon you’ll find Mocha Mousse in everything from cellphones and earbuds to loose-leaf tea. But—and we promise we didn’t plan this—it turns out that earthy tones appear throughout our Shop as well. Here’s how to work it into every room of your home. Read More >>

Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. Because the holidays are officially here, we’re fully focused on the bite-sized, highly decorated world of cookies. We've received tons of questions over the years—and many in the last week!—about the intricacies of baking. Here are a few of the most common ones: My cookies always spread! What am I doing wrong? This almost always comes down to fat: if you’re doing a classic cookie recipe with creamed butter and sugar, it’s likely that you are either using butter that is too warm or borderline-melted, or you’re not chilling the dough. A lot of cookie recipes don’t require chilling, but I think almost every cookie would benefit from 10 to 20 minutes in the freezer pre-bake. Read More >>

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This week’s meal plan is all about easy, flavorful dinners the whole family will love. It has all your comfort…

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Pretty happy how this came out. Only problem is my knife is 👎 and destroyed the pork belly instead of cutting clean. submitted by /u/liveslow_eatgood [link] [comments]

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Eggnog Poke Cake could not be more perfect for the holiday season! It combines the rich flavor of eggnog with…

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Delicious lunch submitted by /u/curioushubby805 [link] [comments]

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Traditionally, this is made with shrimp for added flavor, but my mom is vegetarian, so this is our family's version 🙂 submitted by /u/asiansies [link] [comments]

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Welcome to the latest edition of Food52 Founder Amanda Hesser’s weekly newsletter, Hey There, It’s Amanda, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired—sign up here for her emails. Photo by James Ransom We’re in full-on holiday mode. Read More >>

Cranberry salsa is a fresh cranberry mixture of sweet and savory that is laid over cream cheese. It makes for the…

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Today, Spotify Wrapped, the music streaming platform’s annual summary of its users’ personal listening habits, turns nine years old. Throughout Wrapped’s existence—and its sustained clutch over your most online friend’s (now private) Instagram story—we’ve learned two things: One, nobody’s cool. We’re all spending hundreds of minutes listening to some "Espresso"-like anthem whose origin story begins on the “Growth” slide of a record label’s quarterly business report. Two, putting numbers to what we consume is fun, sometimes embarrassing, and always revealing. So we’re going to try it with food—specifically with what’s eaten and drank in our four test kitchens, the Food52 staff kitchen, and at our community events. After working with the two people—Allison, our Test Kitchen Director, and Lauren, our HQ manager—responsible for executing our often chaotic grocery requests, we were able to put together our version of an annual consumption report. Presenting: Food52’s 2024 Grocery Bill, Wrapped. Read More >>

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Made ceviche earlier and I thought I cut the shrimp small enough to be fully “cooked” for the lime/lemon juice. When I checked after 2 hrs it still wasn’t done. I cut them in abt 1/2 inch pieces but it still took sooo long. What size should I be cutting the shrimp to avoid having to wait 4 hrs? Should I be adding something else to the juice mixture? I don’t want to have to cook the shrimp first because they get rubbery after a while. Any advice welcome. submitted by /u/Wanderrrs [link] [comments]

I make carrot juice for the health benefits, but I never know what to do with the pulp? I want to get the maximum health benefits. I know the pulp is full of fibre, but what else? And how can I best absorb it? I am thinking to add it to smoothies (with fats). submitted by /u/Janoube [link] [comments]

Chicken cordon bleu pasta is a creamy, flavorful dish that’s a fun twist on the classic. It combines savory ham,…

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There’s nothing worse than spending hours prepping for a holiday house party—to only get stuck making a zillion drinks for guests, or worse, running out of ice. We’ve found a solution: freezer door cocktails. Designed to live in your freezer indefinitely, these batched drinks are ready to pour as soon as your guests arrive—even when that one person inevitably shows up early. Freezer door cocktails are simple: you batch your drink, dilute it with water, and freeze it (old liquor bottles work great, but any freezer-safe 750 ml bottle will do). When it’s time to serve, there’s no need to shake, stir, or add ice. They’re already perfectly chilled and ready to go—they also won’t freeze because of their proportional alcohol content. From olive oil martinis to chocolate negronis, these drinks are as easy to make as they are to serve. Read More >>

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Made this for a chilly night. submitted by /u/yeeter_dinklage [link] [comments]

This one-pan Italian Sausage Casserole is filled with tender pasta, flavorful sausage, rich marinara, and gooey melted cheese. It’s an easy…

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Creamy Garlic Scallops with a White Wine Butter Sauce https://pauliesaucerecipes.com/post/creamy-garlic-scallops/ Ingredients Ingredients * 14-16 sea scallops * 2 tbsp olive olive oil * 2-3 tablespoon butter * 4-6 garlic cloves, minced * 1/4 cup dry white wine * 1-2 tbsp fresh lemon juice * 1 tbsp fresh chopped parsley * 1/2 cup heavy cream * 1 shallot, diced * Salt & Pepper * 1 tablespoon grated parmesan cheese Instructions * Pat scallops dry with paper towels, then lightly season with salt and pepper. (For best results place on an elevated rack uncovered and place in the refrigerator overnight. This process is called dry brining) * On medium/high heat until oil ripples and when it begins to smoke, add olive oil to a large saute pan. * Place the scallops in the pan, making sure they are not touching each other. * Sear the scallops for at least 2 minutes on each side. * Transfer scallops on a plate, then add 2-3 tbsp butter. * Mix in the minced garlic & diced shallot * Pour in the white wine and simmer until it reduces. * Scrape the bottom of the pan to deglaze the pan and get more flavor * Squeeze in the lemon juice. * Gradually pour in the heavy whipping cream. * Sprinkle minced parsley & grated parmesan cheese * Mix and let the sauce come up to a simmer * Drizzle cream sauce over the scallops. * Garnish with more parsley. * Squeeze fresh lemon juice over the top and enjoy! submitted by /u/Paulie_saucee [link] [comments]

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smörgåstårta, for my mate’s wedding here in Tokyo. First timer here but pretty good cook. My friends got wed and i wanted to do a small something special for them, so i went simple and classic and made this smörgåstårta a day before inviting the friends at home. Finished it on the day. Inside are layers of salmon, Greek yogurt and dill, avocado, sour cream and prawns, eggs, mayo, mustards and you can see the topping. I will post a Timelapse and recipes if need. submitted by /u/Tzeentch17 [link] [comments]

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Does anybody know a sure fire way to keep cutout cookies from getting wonky when moving them from where they were rolled out to the cookie sheet? I always roll dough on floured wax paper, cut out the cookie shapes, then use a spatula to get them to the cookie sheet. The spatula always distorts the shape. Help! submitted by /u/Anxious_momma2 [link] [comments]

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Little Debbie Christmas tree trifle is super adorable and tastes amazing! It’s filled with sweet strawberries, creamy cream cheese, whipped…

The holidays are here—and, per usual, the ham’s coming. Roughly 300 million pounds of it, in this country, at least. Most of those 150,000 tonnes of cured pork leg will be baked. Much will be glazed and rubbed and glazed again. Some will don cherry studded crowns of sliced, canned pineapple. And, odds are, some fraction will find itself in your vicinity. When you inevitably find yourself face-to-face with some peppercorn crusted, honey glazed, bone-in beauty, it helps to speak ham. Which is why we’ve built a somewhat serious glossary that will—at the bare minimum—allow you to be a contributing (and hopefully enjoyable) member of most holiday-happen, pork-based conversations. Read More >>

I wish I could tell you a dramatic origin story about this clam dip, a salty-briney-creamy spread that’s made an appearance at every one of my family’s holiday parties for as long as I can remember. I'd love to say that my grandparents met while both reaching towards it, chips in hand—"No you go!"—at a friend's house in 1948. But over Thanksgiving, when I asked my mom for any details about it at all, she had little to say other than, “Your grandma always made it, and it was always a hit.” With an endorsement that strong, does a romantic story even matter? The actual recipe itself is a bit of a non-recipe: Gather one 8-ounce brick of softened cream cheese and one 6.5-ounce can of Snow’s chopped clams. Reserve the clam juice, then add the clams and cream cheese to a bowl, and mix together with a fork, adding clam juice to thin it out as you go. The result is a salty, briney, creamy dip that’s best served with—and this part is important to my mom—Fritos. Read More >>

Hosting a party is like playing tennis or singing power ballads—some people are born with a natural gift for the art form, but everyone can improve their skill at it with a little practice. With the holiday season dashing through the snow towards us, we reached out to the aces and divas—the Serenas and Adeles of party-throwing—to ask for easy, actionable techniques that us everyday entertainers can work into our repertoire. In true holiday spirit, these chefs and hospitality consultants, designers, shop owners, and celebration experts shared their no-fail party secrets. Here they are below, in what we think of as our holiday gift to you. You’re welcome! Now go send those e-vites. Read More >>

With tofu and seared shiitake submitted by /u/IdiotGuy93 [link] [comments]

This clam dip is creamy, savory, and the ultimate crowd-pleaser for any gathering! Whether paired with crispy chips or fresh…

Buying a gift for the person who always hosts the hangs can be a tough order. After all, most people who are comfortable with having people over are the types to curate their housewares and have thoughts about silverware and glassware. But the good news is—and I can confirm this, as someone who hosts about once a week—there is literally no end to the amount of serving trays, bowls, and surprise-and-delight items that a host can fit in their lives (and cabinets). Here’s some that the host in your life will joyfully add to their collection. Read More >>

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Boursin stuffed mushrooms are a fun, delicious appetizer or side dish. These creamy, cheesy stuffed mushrooms are packed with flavorful…

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Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. We are in the countdown to Turkey Day and we can basically guarantee that there will be at least one pie on your dessert table. Pie scares a lot of people because there are two distinct components that have a lot of variables: dough and filling. But never fear, I’m here to answer your questions: Butter or shortening for crust? Both have benefits, but butter beats out shortening for two key reasons. For one, shortening doesn’t bring a lot of flavor to the party, which can work in certain instances (pot pies, more subtly flavored things, for example). But in the case of pie dough, I love the richness that butter brings. Secondly, it results in a flaker crust. Flakes occur in pastry when the water in fat is heated until it evaporates, causing flakes to disperse through the dough. And because butter has a higher water content than shortening, so it results in a lighter, slightly more delicate (in a good way) crust. Read More >>

So I read online that cayenne has magical powers! Well I decided to add it to my favorite sauce! Sriracha!!!! ( added organic, soy sauce with a splash of lime juice ) You should try it ( if you like your meals hot and spicy ) submitted by /u/Daily_Comics [link] [comments]

Salisbury Steak casserole is a warm and comforting savory dish. It has a thick beef gravy, tender mushrooms, and seasoned…