Made one of these last night and was craving another so pizza for dinner two days in a row lol submitted by /u/PheonixOfAshes [link] [comments]

Pizza night! This week’s special had Mozzarella and Scamorza, tomato sauce, pepperoni (regular and mini), roasted red peppers, and grated Pecorino Romano. Finished with a swirl of maple roasted garlic sauce. submitted by /u/No_Pattern3088 [link] [comments]

After lots of chopping & cooking, I added Marinara sauce to the boiling pot of food. I looked before emptying the jar, however once emptied in the pot I saw a strange white piece of something (which I fished out) I am terrified that this may have been mold :((((( have to feed the family… & am strapped… if this boils for half an hour would it be safe? submitted by /u/Level_0000 [link] [comments]

I previously made a quick cook hot sauce and mentioned I was doing a fermented one. Well, it's finally done! It was actually "done" a few weeks ago but I heard letting it age is fine so I was really just waiting for a rainy weekend to finish it up. I didn't measure, weigh, time, or do anything specific. This was completely impulsive when I walked by some peppers at the store 🤣 I wasn't picky so I grabbed a variety of what they had, gave everything a rough cut and threw them in a jar with garlic, onion, honey, ginger, and lemon. Filled it with water to submerge everything and just let it sit on a table near my beer fridge 😂 I started this at the mid/end of may so it went for 6 weeks, then I hit it with an immersion blender and balsamic vinegar. I could have strained it but I like exactly how thick it is. It sticks perfectly to fried chicken 🤣 I'll be posting some stuff I've already made with it 😁 submitted by /u/XRPcook [link] [comments]

Eggs Benedict: Stone ground English Muffin, Jamon Iberico de Bellota, Lobster. Topped with Beluga Caviar, Maldon Salt, Almafi lemon peel shavings, cayenne and black pepper. submitted by /u/RCL802 [link] [comments]

submitted by /u/Finalbossirl_ [link] [comments]

Air fried and panko crusted. Stuffed with some ground beef and pine nuts. submitted by /u/Tangentkoala [link] [comments]

submitted by /u/GKnox71459 [link] [comments]

submitted by /u/Fit_Grocery5935 [link] [comments]

I decided to try and make my own protein bars. I have been doing good with flavor and starting to get consistency down better. This is my 2nd attempt. One thing I want to learn more about is making a nonfat greek yogurt topping. I used Oikos Triple Zero (plain) and mixed Instant Nonfat milk to thicken it, but it needed to be frozen to become hard. I am making these without shit additives or things like that. What can I do to make a yogurt topping that will harden in the fridge, and stay that way? Just curious to see what people do for a yogurt coating/topping of similar things. submitted by /u/B-Turbo [link] [comments]

It’s Bastille Day—and also Euro Summer week here at Food52—so we’re leaning all the way in with a roundup of our favorite French recipes to help you fête like you're picnicking beneath the Eiffel Tower (or at least pretending to at your dining table). From classics Julia Child would definitely approve of (hi, beef bourguignon and crème brûlée) to a few breezier, “lazy girl” picks that rely on good butter, flaky pastry, and fresh herbs, this lineup has something for every level of ambition. There’s plenty of cheese, a generous amount of wine, and more than one dish with an egg on top—just as the French intended. Read More >>

submitted by /u/Alextricity [link] [comments]

submitted by /u/IndependentBison1731 [link] [comments]

submitted by /u/GuitarCeas [link] [comments]

submitted by /u/FlyingBags [link] [comments]

Felt inspired after a trip to Italy. submitted by /u/Pasta-Pizza-Tacos [link] [comments]

submitted by /u/TheRemedyKitchen [link] [comments]

submitted by /u/zeppelinbm [link] [comments]

submitted by /u/TexasTacos25 [link] [comments]

submitted by /u/ProjectA-ko [link] [comments]

submitted by /u/Old_Struggle4864 [link] [comments]

submitted by /u/Doggo-Lovato [link] [comments]

submitted by /u/Fenix269 [link] [comments]

submitted by /u/Civil_Ad4820 [link] [comments]

I made these multicolour cat cookies！ The base is a simple butter cookie dough — I split it and mixed in different powders like cocoa, golden cheese, and bamboo charcoal for colour. Once chilled, I rolled out the plain dough, randomly stuck little chunks of the coloured doughs on top, and gently rolled again to blend them in. Kind of like edible collage work. Then I used a cat-shaped cutter to stamp them out. Pro tip: if you place the cutter on the dough beforehand, you can plan where the colours land — makes it feel more intentional. No oven needed — I air fried them at 130°C (~266°F) for 25 minutes and flipped them halfway. They kept their shape perfectly and the edges came out nice and crisp. The cheese powder gave a lovely orange, and the charcoal added that bold contrast. Surprisingly pretty for something this low-effort. Might try matcha or beetroot powder next time. submitted by /u/Evieyi [link] [comments]

submitted by /u/icey_sawg0034 [link] [comments]

submitted by /u/Maxwellsdemon17 [link] [comments]

submitted by /u/Tadja [link] [comments]

submitted by /u/truthtakest1me [link] [comments]

submitted by /u/2Rossticles [link] [comments]

submitted by /u/UnscheduledCalendar [link] [comments]

submitted by /u/Parivir_ [link] [comments]

submitted by /u/penguinsdoflip [link] [comments]

submitted by /u/CryptographerSmall52 [link] [comments]

submitted by /u/Single_Helix [link] [comments]

submitted by /u/Blue_146 [link] [comments]

Inspired by another user who made this recently! submitted by /u/Purple_Material_9644 [link] [comments]

submitted by /u/rezwenn [link] [comments]

submitted by /u/kwtoxman [link] [comments]

submitted by /u/Whydoucare- [link] [comments]

submitted by /u/RelativeStatus9192 [link] [comments]

submitted by /u/Chef_Zan [link] [comments]

They don’t call it Marry Me Lasagna for nothing! One bite of the creamy sauce, tender chicken, and melty cheese, and…

submitted by /u/Maxwellsdemon17 [link] [comments]

submitted by /u/NormalKook [link] [comments]

Poached egg with Norwegian smoked salmon on an English muffin. Hollandaise sauce with caviar and dill garnish. submitted by /u/FlorisLDN [link] [comments]

From a fantastic restaurant in date night, off the beaten path. White Truffle Mashed Potatoes, Glazed Baby Carrots, Broccoli Raab, Bibb Lettuce submitted by /u/lauckness [link] [comments]

submitted by /u/still_point_ak [link] [comments]

Homemade Squid Ink Pasta with shrimp, hot Italian sausage, roasted garlic, and scallions submitted by /u/TNK_717 [link] [comments]

submitted by /u/BostonStrongTX [link] [comments]

Going to be backpacking living in hostels and I'm not sure how often I'll have a way to cook anything. Maybe I will a lot of the time, but I'm sure there will be some days that I won't. I need higher protein options because otherwise I'll never be full. I also might end up biking the trip, which means some days I'll be burning a lot more calories than normal. I'm not sure what to eat. I've seen people recommend things like peanut butter sandwiches, but I need more options and that won't fill me up because it's basically just 80% carbs with a little fat and a little protein. Not healthy either. submitted by /u/joshua0005 [link] [comments]

submitted by /u/whimsyshortcake [link] [comments]

submitted by /u/D-R-AZ [link] [comments]

submitted by /u/P33NCrusader [link] [comments]

submitted by /u/BasicStatement7810 [link] [comments]

How do you get them crunchy - and where you can keep them in the pantry? I'm trying to keep some dry snacks for my daughter that have nutritional value and aren't processed. I don't have an air fryer fyi. submitted by /u/peaceloveandkris [link] [comments]

submitted by /u/D-R-AZ [link] [comments]

submitted by /u/AStrangerWCandy [link] [comments]

submitted by /u/JessBentley [link] [comments]

Full recipe available here. Ingredients For the dough balls: 400g floury potatoes, peeled and diced 1 large carrot, grated 1 small red pepper, finely chopped 100g sweetcorn (fresh or thawed) 3 spring onions, finely sliced 3 tbsp fresh parsley, chopped 2 tbsp fresh coriander, chopped 2 tbsp nutritional yeast 2 tbsp cornflour 1 tsp garlic granules ½ tsp ground cumin ½ tsp smoked paprika ¼ tsp chilli flakes (optional) Salt and pepper, to taste Olive oil spray or drizzle, for baking For the creamy garlic & herb dip: 150g plain vegan yoghurt 1 tbsp lemon juice 1 tbsp parsley or coriander, chopped ½ tsp garlic granules Salt and pepper, to taste For the red pepper dip: 1 roasted red pepper 1 tbsp olive oil 1 tbsp red wine vinegar 1 tsp maple syrup ½ tsp chilli flakes Salt and pepper, to taste To serve: Salad leaves (optional) Method Boil the diced potatoes in salted water for 12–15 mins until fork-tender. Drain and mash until smooth. Let them cool slightly. In a large bowl, combine the mash with carrot, red pepper, sweetcorn, spring onions, herbs, nutritional yeast, cornflour, spices, salt and pepper. Mix well — the mixture should hold its shape. Shape into 16 small balls, place on a lined baking tray, and spray or drizzle with olive oil. Bake at 200°C (180°C fan) for 25–30 mins, turning halfway through, until golden and lightly crisped. Grill for 2–3 mins if you want extra crunch. For the creamy dip, stir all ingredients together until smooth and seasoned to taste. For the red pepper dip, blend all ingredients until silky. Adjust chilli or sweetness as preferred. Serve the warm dough balls with both dips and a handful of salad leaves if using and enjoy! submitted by /u/Whiterabbit2000 [link] [comments]

submitted by /u/bloomberg [link] [comments]

submitted by /u/Leather-Paramedic-10 [link] [comments]

submitted by /u/ybfelix [link] [comments]

I mean, if you cut a wrap in half, you are getting 2 amazing 1st bites from the middle, and your last bite stays the same, you chug a piece bigger than you can fit in your mouth. If you don't cut it, you're getting a first dry bite with less goodness, and your last bite stays the same. It works better if a wrap is closed from both sides. Osmow's chicken on the rocks, Medium Heat + vegies. submitted by /u/Thin-Election-4278 [link] [comments]

Amatriciana for the in-laws. Local - Grey Barn (Martha’s Vineyard) homemade Guancialle. San Marzano and strained sauce. submitted by /u/lauckness [link] [comments]

Every day I tell myself I should open a restaurant! submitted by /u/ArmanDoesStuff [link] [comments]

submitted by /u/D-R-AZ [link] [comments]

We’ve all been there: sitting on the floor at your gate, clutching a sad airport meal, wondering how your relaxing vacation turned into a stress spiral. With fewer air traffic controllers and a jam-packed summer travel season, canceled and delayed flights are basically a guarantee. I’m curious if you’ve noticed similar stuff and how you’re beating the travel woes—let me know. But one brand wants to turn that chaos into happy hour. For two days only—July 17 and 18—Cayman Jack (yes, the margarita in a bottle brand) is opening The Cayman Club: A Missed Flight Lounge at JFK’s TWA Hotel. And the only way to get in? Show proof of a delayed, canceled, or missed flight. Read More >>

It’s Euro Summer Week! Stay tuned for more stories, recipes, and travel tips—and tell us how you’re having your own. Around this time every year, it feels like everyone you know is either in Europe, just got back from Europe, or plotting how to get there. (And yes, we’ve all Googled how much a last-minute flight would be. Spoiler: too much.) Read More >>

It's Euro Summer Week! Stay tuned for more great recipes, stories, and travel tips. I was only eight years old the first time I stepped foot on the Amalfi Coast, and many of my memories of the place are striking and vivid—as if I had just come back from a trip. But because I was so young, others are fleeting and imperfect. Read More >>

submitted by /u/throwaway16830261 [link] [comments]

submitted by /u/Chef_Zan [link] [comments]

There are two kinds of people in this world: those who order the fries for the table, and those who steal them off someone else’s plate. Within that, there's a very special subgroup—the ones who order the fries, don’t Venmo request anyone, and just silently let the group benefit. Bless those people. There’s a special place in heaven for them (probably with a trio of unlimited aiolis and fountain Diet Coke). Fries are technically a side dish, but let’s be real: they’re doing main character work. Whether they’re saving a sad dinner, showing up as girl dinner (see: Caesar salad, fries, and a Diet Coke), or loaded with toppings and eaten straight from the sheet pan, fries are the one food that almost no one can resist. Read More >>

submitted by /u/Maxwellsdemon17 [link] [comments]

submitted by /u/skypilo [link] [comments]

submitted by /u/whoamisri [link] [comments]

submitted by /u/icey_sawg0034 [link] [comments]

I put together this week’s meal plan to help your week run a little smoother, because I know how crazy…

One of the trickiest parts of any home renovation project is the seemingly endless list of decisions. As my family embarked on our long-awaited kitchen renovation, one choice I kept getting hung up on was our sink. Should we stick with a functional and traditional double-basin, or spring for a single-basin with space to wash larger dishes and more under-sink storage? It turns out the solution to my sink dilemma was shockingly simple: a $3 dishpan that's revolutionized our kitchen workflow. The Surprisingly Brilliant Hack Before the renovation, I spent years with an outdated but extremely functional double-basin sink. Our family system was clear: stack and soak dishes on one side, keep the other side free for washing. When I looked at friends' single-basin sinks, I noticed they inevitably wound up washing dishes on top of a pile of dirty ones—a workflow nightmare I wanted to avoid. Read More >>

submitted by /u/throwaway16830261 [link] [comments]

submitted by /u/stanlana12345 [link] [comments]

submitted by /u/CheezTips [link] [comments]

submitted by /u/Cecilia_Wren [link] [comments]

If you’ve been around literally anyone in the past month, you’ve probably heard chatter about Love Island—whether it’s the UK version or the ever-iconic USA one. Maybe you’re all in. Maybe you’ve only absorbed it passively, against your will. Either way, it’s hard to escape. As someone who’d never tuned in before, I was surprised by the sudden cultural takeover. In the past few weeks alone, I’ve sat through full dinners where people debated their favorite couples, predicted drama, and ranked bombshells with passionate conviction. I finally had to get up to speed—if only to participate in what feels like a nationwide group project (slash networking event). Read More >>

submitted by /u/D-R-AZ [link] [comments]

I have a 4-year-old, which means even though I love a good sandwich, I rarely get to eat one without a little negotiation. Unless it’s a burger (she’s all in for burgers), meals between two slices of bread often fall flat. That’s why this week’s plan is all about flexible sandwiches: DIY-style builds, deconstructed options, and satisfying meatless takes that appeal to both kids and grown-ups. Also included: a nostalgic breakfast sandwich inspired by my early 20s, when I helped open a cafe on the North Shore of O‘ahu. It was hearty, rich, and packed with meat-free protein—just how I like to start the day. As always, while the groceries are listed based on what you need, they’re flexible enough to swap based on what you’ve got—especially for things like mayo, hot sauce, or bread. Read More >>

Welcome to Like a Local, our series where writers share how to spend an ideal long weekend in their favorite towns. This time, Kim gives us an insider’s guide to Palm Beach, FL. What started as yearly visits to Palm Beach turned into biannual trips, and no matter how often I went, I always had a great time. It wasn’t until I was lucky enough to get “stuck” in Palm Beach for months during the pandemic that I began to appreciate all this destination has to offer. Sure, it’s gorgeous ( like stepping into a Slim Aarons imagery time capsule), easy to get to (landing at PBI airport feels intimate, not intimidating) and its food rivals that of NYC and Rome. But living like a local made me appreciate all the nooks and crannies of this island. Here are my best bets for a perfect long weekend in Palm Beach. Read More >>

If you’ve felt like smoothies have gotten suspiciously expensive, you’re not wrong. We now live in a world where $17 blends with spirulina and collagen are a bit too normal—especially if you’re shopping somewhere like Erewhon. These LA luxury grocery stores aren’t just health havens; they’ve become known for their celebrity-backed smoothies, like Hailey Bieber’s now-famous Strawberry Glaze Skin Smoothie loaded with sea moss, peptides, and hyaluronic acid. I’ve even heard of hotels licensing the rights to serve these viral drinks in their lounges. This is not your average fruit smoothie. While I don’t splurge often, I’ve definitely noticed the growing hype. Back in college, there was always a long line at the açai bowl truck that parked near the far quad (sometimes rivaling the line when Raising Cane’s opened). I never totally got the appeal or the price, but it was clearly a thing. And this wasn’t even in LA or New York—it was in east central Illinois, where smoothie prices still capped around $12 back then. Read More >>

submitted by /u/Open_Mortgage_4645 [link] [comments]

submitted by /u/IrishStarUS [link] [comments]

submitted by /u/huffpost [link] [comments]

Hey fellow Redditors, I was cooking up a storm in the kitchen today and realized that I have a bit of a problem - garlic peeling. You know, trying to get rid of those pesky papery layers without ending up with a cloud of stinky vapor in the air. I've tried everything from microwaving it for 10 seconds (don't ask me why) to using a garlic press (which just ends up mushing it all together). But today, I stumbled upon an incredible hack that has changed my life: boiling water! Yes, you read that right - boiling water is the key to effortlessly peeling garlic. Simply place the clove in the boiling water for about 10-15 seconds, then immediately transfer it to a bowl of ice water to stop the cooking process. The skin should come off easily, leaving you with perfectly peeled garlic. Has anyone else tried this trick? Share your favorite food hacks in the comments below! Edit: I've had some requests for clarification - make sure to use freshly peeled garlic and not cooked garlic that's already been handled. Also, be careful when handling boiling water! submitted by /u/Illustrious_Stop7537 [link] [comments]

submitted by /u/huffpost [link] [comments]

submitted by /u/D-R-AZ [link] [comments]

We just moved into a new house and have noticed those tiny sugar ants on the counter. It’s just been a couple at this point but we’ve made sure to keep the counter super clean. I’m scared to put out our butter dish now though. It’s just a standard ceramic one with a top. According to Google, ants might like butter so I’m trying to figure out something aesthetic that would also prevent ants to keep butter on the counter submitted by /u/tallulahQ [link] [comments]

Hello everyone, a few days ago I asked for advice on how to keep cucumbers crunchy/fresh in hot weather while I'm outside and got some really good advices. I ended up doing the ice water hack someone mentioned and found a cheap thermos and put the cucumbers in it with the ice water and it stays like it was in the fridge. Because it's a cheap thermos it's probably wouldn't be able to keep the ice unmelted/ water cold for hours on end but it's enough for me. There were great tips and I want to thank everyone who shared their tips. Have a great day. submitted by /u/pieterurthadar [link] [comments]

I can’t stop eating this fresh fruit salsa! Sweet berries, tropical mango, and a splash of lime, get outta here!…

ETA: Sorry for the delayed response. We spent the last 2 days moving cross-country. I want to add that you should wait until they are ripened enough for your tastes. So let them soften a bit to the point where you like them, then blanch. If you blanch an avocado in boiling water for 10 seconds then put it in an ice bath until chilled, it will stay fresh and green in your fridge for up to 2 weeks and in your lunch(or your kid’s) all day. I wish I’d have known this much sooner. submitted by /u/barredowl123 [link] [comments]

felt a little frisky cooking, wanted to make potato’s and corn but it was to rainy to grill. decided to top my potato’s with Za’atar and paprika i had bought a while back, simplest dish to make. the family was a huge fan said the best potato’s they ever had!! back of the cabinet is full of goldmines ! submitted by /u/ankpar80 [link] [comments]

Not surprised, it’s really good. submitted by /u/seemeri [link] [comments]