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I’m all about pizza and grilling, so when I can combine the two, it’s a win. The grill gives pizza…

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For most people, a pizza date looks something like choosing a cute restaurant or maybe panicking over what to wear. But when you're a professional chef, a pizza date is almost like a cooking class. At least according to Michelle Jimenez it was. And in case you’re doubting her, she and her now-husband Andrea Meggiato turned one of those so-called pizza dates into a business—one you might’ve seen on Shark Tank or in stores like Target. “He said it would be the most unforgettable date I'd ever go on,” Michelle told me, “and he couldn't have been more right.” They went on to create The Pizza cupcake, now expanded under the new name Incredifulls. Read More >>

72% valhorona chocolate - kirsch - cherry - vanilla. submitted by /u/CreatedByGareth [link] [comments]

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Ribeye, lobster tail, a homemade cheese sauce for the potato and panko and parm baked asparagus submitted by /u/Matter_Baby90 [link] [comments]

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I regret not getting more buffalo sauce, but I did have a Blue cheese ranch sauce on the side also, just didn’t get it in the photo submitted by /u/trips1964 [link] [comments]

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With thyme and lemon, eaten off toddler plates 😂 submitted by /u/floridastanleyvibes [link] [comments]

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Have you ever wanted a Beef Wellington for lunch at work but nobody has one ready to go? Problem solved with these Beef Wellington Bites 🤣 I don't really think this makes the process any quicker, if anything it probably takes longer to do this than it does to make a full size one 😅 I started with the duxelles because it takes a little bit to cook down the shrooms. About halfway through I added minced shallots, garlic, and a little thyme. In the same pan, I seard some chunks of costco flap meat in butter then chilled them. While that cools, cook shallots and garlic in the butter until soft, a little s&p, then red wine and let it reduce. While it reduces, wrap the beef in prosciutto with the duxelles, wrap & roll tight, then chill again. When the red wine is mostly gone, add beef stock, bay leaves, and thyme. Simmer and reduce by about half, strain out all the solids, adjust s&p to taste, and keep on low heat. If you'd rather have a thick gravy, now would be the time to whisk in a cornstarch or flour slurry to thicken it up. While it reduces before straining it, wrap the chilled meat with puff pastry, roll it tight, and chill again 🤣 Preheat the oven to 400°, egg wash the pastry, bake until it browns, then dip and enjoy! These were great for work lunch the next day too, still tender without any need for a fork or knife 😂 submitted by /u/XRPcook [link] [comments]

Pizza night! I tried something different this week, and it turned out nicely. Detroit style with mozzarella and Brick cheese, garlic sausage, roasted red peppers, caramelized onions, tomato sauce, and grated Pecorino Romano. Will have to work these into the rotation now. submitted by /u/No_Pattern3088 [link] [comments]

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I made this for my wife on Mother's Day. submitted by /u/doctor_x [link] [comments]

I always wait one day to eat it, bc it taste so much better submitted by /u/Felka_omg [link] [comments]

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Chicken Lollipops https://pauliesaucerecipes.com/post/chicken-lollipops/ Ingredients * 6-8 Chicken Drumsticks * Cajun or BBQ Seasoning * 1 cup BBQ Sauce Instructions * Slice the chicken around at the top of the meat end all the way around the bone. * Take a paper towel and peel the skin and membrane off around the top of the bone so just the meat is left. * Wrap each bone with aluminum foil * Season each chicken lollipop on all sides with claymore cajun seasoning * Set your smoker or oven to 325 degrees( 163°C) * Once your chicken hits an internal temp of 175 degrees(80°C) remove from your smoker * Dunk each chicken in hellfire bbq sauce * Place back on your smoker till the internal temp reaches 185 degrees * Pull them off and let them rest for 5 minutes * Plate up and enjoy submitted by /u/Paulie_saucee [link] [comments]

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A lot of people grow up watching their mom cook—I was lucky enough to be one of them. Even before I could reach the counter, I was trailing behind her in the kitchen, hoping to graduate from taste tester to mixer. And while I’ve since picked up tips from test kitchens, TikTok chefs, and a lot of Ina Garten, the core of my love for cooking will always come back to my mom. That’s probably why I was so taken with Marjorie Taylor and Kendall Smith Franchini’s story. Their new cookbook, French at Heart, isn’t just a collection of classic French recipes, it’s a celebration of their shared life in food. The mother-daughter duo first made waves when they opened The Cook’s Atelier in 2008, a cooking school, culinary, and wine shop nestled in the heart of Beaune, France. Their classes now sell out months in advance, drawing guests from around the world. And yet, what makes their story stand out isn’t just the stunning Burgundy backdrop or their rustic tartines—it’s the relationship at the heart of it all. Read More >>

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I always see people add 1/2 cup of oats to their blended protein / weight gain shakes and I was wondering do I use oats straight from the box or are they boiled like oatmeal already? So basically dry or wet? Thanks submitted by /u/CHRISTIANBUNDALEVSKI [link] [comments]

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I've just boiled 9 eggs (hard boiled) as part of my meal prep for the week & i got to about the 4th egg and thought imagine being in a factory as someone who has to stand their a peel eggs. Is their a tip or tool that can be used to easily peel in one go? submitted by /u/Significant_Kale4992 [link] [comments]

Soft and delightful with a perfect warm spiciness. submitted by /u/Best-Reality6718 [link] [comments]

Hi there my mil makes batches of food ahead of time when she s having us for dinner. This weekend she has roast beef that s been sitting in the fridge for a while. I m curious to know how long can a dish like that be in the refrigerator before being consumed? submitted by /u/Any_Lettuce2080 [link] [comments]

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With a whole bottle of reduced red wine… submitted by /u/ebianco123 [link] [comments]

I’m obsessed with salmon, and this Mango Salsa Salmon might be my new favorite! It’s quick, flavorful, and my kids…

A pasta dish i m submitted by /u/_TheDoode [link] [comments]

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Full recipe available here. Ingredients Ravioli Dough: 300 g plain flour (or 00 flour for a silkier texture) ½ teaspoon salt 1 tablespoon olive oil 120 ml warm water Filling: 200 g firm tofu, crumbled 2 tablespoons nutritional yeast ½ teaspoon garlic powder ½ teaspoon salt ½ teaspoon black pepper 1 tablespoon lemon juice 1 tablespoon olive oil Pesto Sauce: 50 g fresh basil leaves 50 g baby spinach 3 tablespoons pine nuts or walnuts 2 cloves garlic 3 tablespoons olive oil 3 tablespoons nutritional yeast Juice of ½ a lemon Salt and black pepper, to taste Toppings: 50 g dairy-free cream or vegan ricotta 2 tablespoons plant-based parmesan 1 teaspoon chilli oil Fresh basil leaves, for garnish Freshly cracked black pepper, to taste Method Mix the flour and salt in a large bowl. Make a well in the centre, add olive oil and warm water, and mix until a dough forms. Knead for 8–10 minutes until smooth, then cover with a damp cloth and rest for 30 minutes. Combine all the filling ingredients in a bowl and mix until creamy. Set aside. Roll the dough on a floured surface until very thin (about 2 mm). Cut into squares or circles. Place a spoonful of filling in the centre of half the pieces, dampen the edges with water, and press another piece on top to seal. Crimp the edges with a fork. Bring a pot of salted water to a gentle boil. Drop in the ravioli and cook for 3–4 minutes, or until they float. Remove with a slotted spoon. Blend the pesto ingredients in a food processor until smooth. Season to taste and add a splash of water if needed to loosen. Toss the cooked ravioli in the pesto sauce until well coated. Plate and drizzle with dairy-free cream or vegan ricotta. Top with plant-based parmesan, chilli oil, and fresh basil. Top with cracked black pepper and serve, be sure to enjoy! submitted by /u/Whiterabbit2000 [link] [comments]

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After the burgers have been flipped and the last hot dog polished off, there’s really only one way to cap off Memorial Day weekend: dessert. But not just any dessert—think unfussy sweets that you can whip up ahead of time, take on the go, or throw together in the middle of a backyard hang. These treats are simple, summer-ready, and a little nostalgic in the best way. From classic icebox cakes to homemade popsicles, these are the recipes you'll crave after good barbecue. We've also chosen a few festive options with red, white, and blue designs (really anything that incorporates berries will do the job). Here are 26 easy Memorial Day desserts that’ll carry you from the first beach trip to the last bite of pie. And if you're hunting for more menu inspiration, we've rounded up our best Memorial Day side dishes as well. Read More >>

After talking to more than 30 moms of all ages (shoutout to my mom’s friends, my friends’ moms, neighbors, coworkers, grandmothers, our F52 community), I got a pretty clear answer. While there were definitely some cute product recs, the overwhelming #1 request? Just not having to think so much. Read More >>

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This week’s meal plan is all about keeping things simple and delicious! I’ve rounded up a fresh batch of easy-to-make dinners that’ll…

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I have recently had bariatric surgery which has gone amazingly but I believe to take it to the next level, I need to improve my snack game and I love an orange fruit juice but I am repulsed at the thought of eating an orange, I don't really like any other fruit juices or fruits and need to find a way to start enjoying/tolerating them for my health, I am repulsed and nearly throw up biting into an apple/melon/orange/pineapple/mango, it's just any fruit I cannot stand... submitted by /u/TobleroneyAdobe [link] [comments]

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There’s a change in the air on Memorial Day. It marks the start of grilling season, the unofficial kickoff to summer, and, of course, the chance to serve up the very best Memorial Day side dishes. Whether you’re firing up the grill, heading to a potluck, or hosting your whole family in the backyard, you’ll want to plan a few Memorial Day sides that are just as memorable as the mains. Think classic potato salads, crowd-pleasing baked beans, bright seasonal veggies, and pasta salads that hold up all afternoon. Whether you're hosting or transporting your pre-made dish, this list is for you. We’ve rounded up 38 of our favorite Memorial Day sides to serve with burgers, ribs, hot dogs, and more. And if you need a little something for the grill too, don’t miss our favorite grilling recipes, Memorial Day recipe ideas (we have more than 50), and our guide to the best pasta salads to pair with just about anything. These easy sides for a crowd will make your long weekend one to remember. Read More >>

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Dump a strained can of RoTel into the Hamburger Helper. It's actually really good. submitted by /u/lukypunchy [link] [comments]

So a little context, I like to buy the little mandarins or cuties from the grocery store from time to time. I enjoy citrus fruits and have had no issues with them prior. Well today I had a mandarin that was a little harder than usual to start the peel on. I started to use my thumb to dig in when a SEARING pain shot up my hand. It felt like someone was sticking a hot needle into my nail bed. I guess the peel got a little too far under my nail and the acidity begun to burn. The pain was bad and it lasted hours. I normally always just peel it with my hands. Is there a technique or tool I can use, I know peelers exist but I'd rather just use something I already have at home. I hear spoons work? Thanks in advanced my thumb will surely thank you! submitted by /u/Kazmera [link] [comments]

There are certain things I’ll always prefer to make at home—guacamole, pizza dough, pizza sauce... honestly, most sauces. Hummus is firmly on that list. I’ve tried to like the store-bought versions, but they always taste a little off—too plastic-y, too acidic, or just weirdly flat. They go bad quickly, lack flavor, and don’t come close to the fresh stuff. And that’s a shame, because I love hummus. I’m constantly craving something Mediterranean-adjacent: tomatoes, cucumbers, red onion, feta, and a big dollop of hummus to tie it all together. At restaurants, it’s all I want. But at home, unless I’m making it myself, I usually skip it. Read More >>

Memorial Day marks the unofficial start of summer—and the best way to celebrate is with good food, sunshine, and a laid-back outdoor hang. Whether you’re hosting a backyard BBQ, heading to the beach, or just craving an easy long-weekend dinner, these easy Memorial Day recipes are made for warm weather and minimal prep. Think juicy grilled mains, refreshing no-cook sides, and make-ahead desserts that keep things breezy from start to finish. With 30 go-to dishes to choose from, you’ll be set for summer’s first (unofficial) party. No-Cook appetizers Tomato & Melon Burrata Caprese This Tomato-Cantaloupe Caprese with Burrata is a no-cook summer stunner. Juicy heirloom tomatoes and sweet cantaloupe wedges surround creamy burrata, all drizzled with a lemony herb vinaigrette. It’s a vibrant, refreshing twist on the classic caprese—perfect for warm-weather gatherings. Read More >>

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. I’m in Florida, visiting my mom Judy, otherwise known as the Oven-Fried Chicken Lady. I was reminded that as a myopic New York food media person, I often forget that in other places foods are in season at different times than they are in New York! The farmers market here has already blown through asparagus and strawberry season and marched on to zucchini, green beans, and cherry tomatoes. For Floridians, this Zucchini Butter recipe from Jennie Cook is a winner. (Here’s the pan I cooked it in.) Read More >>

It’s graduation season (again!)—here’s what college grads actually want. It’s that time of year when graduation invites start rolling in and your weekends fill up with ceremonies, parties, and post-grad send-offs. And with that comes the inevitable question: What do you get a college graduate? Especially if you haven’t seen them since they were 10, or have no clue what someone in their early twenties even needs these days. Read More >>

It’s graduation season once again, which means the hunt for high school graduation gifts is officially on. With invites piling up and parties filling your weekends, you might be wondering what kind of gift feels thoughtful but not over-the-top, especially if you haven’t seen the grad since they were, like, 10. Whether you’re shopping for a niece, neighbor, or your best friend’s kid, we’ve rounded up some of the best high school graduation gifts that are actually useful. Think: dorm-ready essentials, small luxuries, and smart picks they won’t already get five of. Read More >>

I got suckered into buying some luxury orange blossom infused honey - £5 for a small jar (what a chump) - I then had the brain wave to do it myself on the cheap… I put 1/2 tsp of orange extract into this bottle of £2 budget honey - stirred it in with a chopstick - 10/10 would recommend. 🐝 🍊 🍯 submitted by /u/frisbee-merchant [link] [comments]

Dr. Pepper Sheet Cake is what happens when your favorite fizzy drink meets rich, fudgy chocolate cake, and it’s magic! The…

i'll stand there like a security guard for 10minutes.. blink once...and boom..milk everywhere.. how does it know the exact moment to escape ? submitted by /u/RanjanaTastesy [link] [comments]

To clarify, how do you like your masala chai, or your chai lattes - basically chai with milk. Do you have a favorite milk that you use? Do you enjoy cold chai drinks, like chai Frappuccinos, or is that basically blasphemy to you? Is asafetida a must for you? I like chai, but I didn’t grow up drinking it. I’ve never made chai from scratch before…I’ve made chai spice blends that I’ve put in cookies and smoothies, though. I think chai with the added asafetida is always better - it adds that certain special something - but I still like it without it. Oh my God, though, I had an iced chai latte from Dunkin’ Donuts once, and it was not good. I’m not really sure what I was expecting, though. submitted by /u/CringeOlympics [link] [comments]