We gave into the trend and finally ate steaks off a cutting board. We had mushrooms and fancy blue cheese as well. It was amazing. A fine birthday dinner for two. submitted by /u/scratpac4774 [link] [comments]

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My wife has surgery tomorrow and she requested beef Wellington (rare) and I tried my best. She loved it and wants me to make again what would you do to improve it? submitted by /u/Sektoe [link] [comments]

Fed 6 people. We went to sleep immediately after. Enjoy. -4 pounds of pork belly -1.25 cups of soy sauce -3-5 cups of water -5 tablespoons of white vinegar -5 bay leaves -5-6 cloves of garlic, chopped -.5 tablespoon of peppercorns -Salt and pepper to taste -Pinch of sugar Marinate pork belly with soy sauce and garlic in a ziplock bag or a sealable bowl. Marinate for at least 1 hour; overnight preferred. In a big pot, put some cooking oil in, place in marinated pork belly and peppercorns. Cook for a few minutes, only looking for color. Strain marinate from garlic into a separate bowl. Once pork has gray color, sprinkle in sugar, pour in marinate and half of garlic. Also add vinegar, 3 cups of water, and bay leaves. Bring to hard boil, then simmer and cover. Looking for small bubbles. After 45 minutes, uncover and taste. Add salt and pepper as necessary. If you want less soy sauce, add some more water and let it boil more. submitted by /u/Tigas_Titi [link] [comments]

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Your entryway is the first impression your home makes—so why not make it a good one? Whether you have a narrow hallway, a tiny mudroom, or just a sliver of wall by the front door, your entry deserves just as much love as the rest of your space. After all, it’s where keys are tossed, shoes are kicked off, and first hellos are exchanged. The good news? You don’t need a lot of square footage to make a big impact. From smart storage solutions to statement-making lighting, we’re sharing our favorite ways to turn even the tiniest entryway into a functional, stylish moment. Read More >>

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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. I have a new (old) book out! My first book—The Cook and the Gardener—about cooking seasonally from a garden and about a crusty old French gardener whom I befriended when I worked as a cook at a château in Burgundy, France, was relaunched yesterday, on the 25th (26th!) anniversary of its original publication in 1999. Read More >>

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the fufu could’ve gone far better - i didn’t have a blender like the recipe said so I just mashed it with a fork. However, the peanut curry was so tasty submitted by /u/si0uxsiewho [link] [comments]

Heirloom tomato Red onion Capers Feta Parsley Dressed with olive oil, red wine vinegar, Dijon mustard, salt and pepper submitted by /u/zeppelinbm [link] [comments]

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After years of being team glass I recently switched to a chef style bottle for olive oil while cooking. Was a game changer !! Anyone else make the plunge now that some of the premium stuff comes in bottles like these ? submitted by /u/After_Trainer3383 [link] [comments]

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Who doesn’t love a special little beverage? As spring has slowly gotten warmer I’ve seen more and more people posting themselves making at-home iced tea concoctions, fruity syrups for seltzers, and even ‘loaded’ flavored waters. What has stood out to me from the bunch is a “homemade Gatorade” recipe by the creator @healthylittlepeach, which has gotten millions of views and tons of recreation videos. The allure lies in its “electrolytes” and health benefits. It looked deceivingly simple, and I was curious to see if it actually tasted good or refreshing. Here’s how I made my own homemade “Gatorade:” Read More >>

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Is Bhindi Samosa a culinary revolution or just a social media stunt? Samosa is a legend. Bhindi is...unexpected. But together? A fusion destined for controversy. submitted by /u/Srinivas4PlanetVidya [link] [comments]

I demolished it in like 5 minutes and I don't regret it submitted by /u/nariamna [link] [comments]

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Mother’s Day is a well-earned holiday—after years of all-consuming, exhausting, totally-worth-it motherhood. So when it comes to dessert, don’t hold back. Whether you’re planning a full brunch spread or just looking for a sweet way to end the day, these Mother’s Day dessert ideas are a guaranteed hit. We’ve got bakery-worthy cakes, make-ahead tarts, no-bake treats, and edible gifts (think: homemade chocolates and flavored sugars) that feel just as special as she is. And yes—chocolate is very much involved. What Makes a Great Mother’s Day Dessert When it comes to dessert for Mom, it’s all about balance: something that feels indulgent yet doesn’t require hours of prep. Whether you go for a no-bake treat, a fruity creation that screams spring, or a rich chocolate number that feels like a hug in every bite, the key is to make it feel special without stressing out in the kitchen. A great Mother's Day dessert should be easy to share, stunning enough to wow her, and full of flavors she loves. Read More >>

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Spring has arrived, and that means Mother’s Day is just around the corner! While booking an overpriced prix fixe brunch might seem tempting, there’s something extra special about staying home—creating a cozy, personalized atmosphere that feels uniquely yours. Hosting a Mother’s Day brunch at home doesn’t have to be stressful. Whether you’re searching for easy sweet brunch recipes, savory brunch ideas, or crowd-pleasing cocktail recipes, we've got you covered. From make-ahead brunch dishes to expert hosting tips, we’re here to help make your Mother’s Day celebration delicious, memorable, and stress-free. Whether you’re planning a casual Mother’s Day breakfast in bed or a full sit-down brunch spread, these recipes have you covered. From bakery-worthy baked goods like cinnamon rolls to fresh salads, savory egg dishes, and bubbly cocktails, this list is filled with sweet and savory brunch recipes that feel special without being stressful. Bonus: We’ve also included easy table-setting ideas for Mother’s Day and clever store-bought hacks to help you pull off a beautiful brunch effortlessly. Read More >>

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In an ideal world, there’s a jar of something pickled in my fridge at all times—hether it be red onions, pickled kale stems, or some napa cabbage I forgot to cook. I don’t plan for this, but when I have veggie scraps, trimmings, or simply a wilting head of something or other, I follow the easiest pickling ratio in the world: the 3-2-1 brine. That’s 3 parts water, 2 parts vinegar, and 1 part sugar. That's it. This isn’t a secret—plenty of chefs are out here using this ratio—but it’s the one that stuck with me. It’s like culinary muscle memory.Sometimes, having to look up a brine recipe is the difference between veggies going in the pickle jar or going in the trash. This is a decidedly sweet-and-sour pickle, a real-crowd pleasing flavor profile that’s perfect for veggies like onions or radishes, which have a bit of bite and crunch to them. Read More >>

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I’ve been craving peanut butter for days but don’t keep it at my house because I live with my sister who is severely allergic & can go into anaphylactic shock if she’s around. She can have nuts, just not peanuts. Do you have a favorite alternative? I’ve seen Sunbutter & Wowbutter at the supermarket but don’t know if they’re worth trying. submitted by /u/frida48 [link] [comments]

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I’ve never done a test by reheating one with and one without the skewer simultaneously, but the science checks out and the pizza reheats perfectly. submitted by /u/ThingCalledLight [link] [comments]

When Ashley Murphy and Marissa Hagmeyer—co-founders of NEAT Method and authors of The NEAT Method Organizing Recipe Book—stopped by our Brooklyn HQ recently, they didn’t just come for a quick hello. They came armed with drawer dividers, stylish bins, and a vision. In just a few hours, they transformed our most chaotic corners (think: a junk drawer overflowing with cords, a coat closet with mismatched hangers, and the under-sink abyss in our studio kitchen) into Pinterest-worthy spaces. But what stuck with me even more than the aesthetic glow-up? The way they made organizing feel approachable—even fun. Their first ever book, which dropped in January, reads like a friend holding your hand through the chaos. It’s packed with more than 70 step-by-step projects, from refreshing your fridge to finally figuring out your bedroom drawers. “It’s about finding what works for you and what makes sense in your routine,” Marissa told me. “We thought the recipe concept would make it more bite-sized—you can follow the steps, take small doses within your home, and curate exactly what you're looking for.” Read More >>

I'm new at this, so I have little experience. I was having serious stomach issues cooking dry lentils, and that caused a whole diet journey such as trying out the carnviore diet and other things, but that's beside the point. I learned that sprouting seeds and legumes, such as lentils, is better for your digestive system and nutrients. I tried sprouting the dry lentils I still had in my jars. I tried the sprouts throughout the process, and disliked the taste at each stage, I did stop the sprouts from going green, so maybe I need to go farther. So far I have only done raw lentil sprouts. Added salt and olive oil, which improves the taste, but not enough. I am getting that green planty taste that I get from other vegetables, and I dislike that taste. The other issue is the texture, as I hate how chewy the sprouts are. Cooked (Boiled) lentils taste great, and no texture issues. I will try experimenting with frying and boiling the sprouts soon. I'm not sure if I have to get used to the taste, but I also tried cod liver at the same time, and 3 days in and I actually am starting to slightly like the taste of cod liver, whereas at the start it tasted as bad as the lentils. Not sure if taste buds develop slower on new plants compared to new meats, or if I am just cooked in terms of plant taste. Does anyone have better luck in term of tasting OTHER sprouts, or is there a certain way to cook the sprouts to make them taste better? (Also, I found out that a low FODMAP diet is helping me out, which means garlic and onions are the worst foods health wise for me). submitted by /u/Cushee_Foofee [link] [comments]

I had several lemons that were going bad so I used them as usual for juices, seasonings and other recipes, so after squeezing all the lemons I kept the peels until I had a good amount and dehydrated them, but removing the white part to avoid bitterness. I put the lemon peels in the blender with salt and pepper and blended, I added a little oregano and chimicurri because I like it that way There is no right amount, as the heart dictates submitted by /u/Efficient-Poetry3817 [link] [comments]

What do you add to the frozen Stouffers Mac and Cheese? I thawed the party size and plan on adding a little sour cream, condensed milk, smoked paprika, a season blend, smoked gouda, and topping with some shredded sharp cheddar. Any other tips? And I know homemade is better but this is what I’m working with today. submitted by /u/Full_Jackfruit9008 [link] [comments]

I had this amazing corn bread over 10 years ago where there was a layer of corn at the bottom and melted cheese on top. I have tried to recreate it but my corn keeps floating all over the batter and does NOT settle at the bottom. So here i go again. Next test is freezing a layer of corn at the bottom of my baking sheet then pouring the batter on too and baking it. Anyone have a better suggestion? submitted by /u/two28fl [link] [comments]

You guys love lemon chicken anything—and honestly, I’m the same. So I had to give you this lemon chicken casserole.…

Hey friends! Sometimes when I buy chicken, I notice this weird taste — kind of like wet feathers — especially around the joints and cartilage, or when it’s not heavily seasoned Do you have any tips to get rid of that flavor? Maybe a good marinade, brine, or special seasoning? Thanks in advance! submitted by /u/blueberryshoe [link] [comments]

As we get closer to Easter (and further into Spring), I’ve been leaning into baked goods that feel a little brighter, more colorful, and good for sharing. Some of these are brand new recipes I developed this season—like the Toasted Coconut Cupcakes with Passionfruit Curd–and others are old favorites I keep coming back to—like the Pistachio Braid. Whether you're baking for Easter, or just in the mood for something a little sweet, this is what I’ve been making in the test kitchen recently. Pro Tips for Spring Baking • When making a cream cheese frosting for the carrot cakes, wait to add the cream cheese until the very end and whip as little as possible until it’s combined. The more you whip, the more moisture gets drawn out from the cream cheese, which can result in a less-stable frosting. Read More >>

Copper cookware glows. It radiates like Arthur’s grail. Camelot’s galley must’ve been filled with the stuff. Buckingham Palace still is. Same with the kitchens of Monet, Montgeoffroy, and Martha. There’s a reason for this: Copper isn’t just nice—it’s obviously nice. The metal’s pure and the vibe’s the most electric. Point being, copper rocks and—when molded into casseroles by famed Dansk designer Jens Quistgaard—it performs. For Quistgaard, copper’s beauty boosts its performance. According to Stig Guldberg, author of the biography, Jens Quistgaard: The Sculpting Designer, the Dansk designer sought to create casseroles that would “not be reserved for the stove,” meaning they could double “as an attractive centerpiece” on any dining table and thus eliminate the need of owning—and subsequently washing—serving bowls. As intended, Quistgaard’s copper, which debuted in 1960 and descends from his Ankerline and Købenstyle collections, is rich with stove-to-table benefits. Read More >>

As a part of Snack Shop series, Annie Arriaga investigates the latest and greatest viral snack shops in New York City to see if the hype is real, if the snacks are yummy, and if the spot is underrated, overrated, or perfectly rated. You’ve heard of a bar crawl, but what about a coffee crawl? One of the many beautiful things about New York City is that there are coffee shops on every corner, each one with its own specific vibe, specialty drink, and ambiance. When I heard Audrey Finnochario was coming from Rhode Island to shoot with us, I proposed we go on a coffee crawl through some of Manhattan’s most internet-popular coffee creations (with the Nitro Bar queen herself) to make the most of her visit to the Big Apple. Read More >>

Hello all - and yes, I am one of the people who fell victims to 8p veggies. I got too much carrots and broccoli and I am wondering what to make out of it? The problem is my toddler does not really like veggies, so things like carrot sticks or steamed broccoli as a side are out of question. He likes the taste of the veggies when I hide them into the food and he doesn’t see the veggies. For example, I always put carrots and peas into pork meatballs, or hide broccoli into the pasta sauce etc. I was wondering what food hacks and ideas you guys might have? Does not necessarily need to be from the carrots or broccoli, its just the two that made me thinking. submitted by /u/Reasonable-Truck-233 [link] [comments]

Another week, another what’s for dinner? moment, right? This week’s meal plan is all about keeping things simple without skimping on flavor—and…

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Hello, I currently a grad student studying Sustainable Design. I’m doing a quick survey about seafood buying habits, and I’d love your input if you’ve got a minute. Thanks so much! I would greatly appreciate it! Link: https://form.typeform.com/to/L8reXSry submitted by /u/macaroon_madness1852 [link] [comments]

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I tried indomie for the first time today but when I'm not sure if I like it or not How do u guys eat it? Cold or hot cus once u tranfer the noodles it automatically gets cold Nd any other way to make them? submitted by /u/Chipichipichm [link] [comments]

I am now 23 years old & REALLY fuckin wish I wasn't a picky eater but stuff just doesn't seem appealing to me. For example with burgers, I eat my burgers plain with cheese, bacon & bbq sauce basically. No lettuce, tomatos, onion, nothin. I just never got into it. But now god I fucking want to like them so bad. Tonight I'm going to try to toss some lettuce on my burger & see if I fw it. Does anyone have any hopeful / success stories of trying stuff later in life like my age & liking it? It feels like I'd essentially just be forcing myself to eat it. But if that's what it takes to develop your palate, I will do it! Edit: I just ate an entire burger with lettuce & tomato on it for the first time! I feel like a kid being excited about this but it's the first time I've ever done so in my entire life. I gagged twice because the texture was unfamiliar, but after calming myself and being persistent I can imagine maybe enjoying it! The tomato threw me off the most, the lettuce not so much. But fuck yeah! The future is bright! submitted by /u/OkPhotograph117 [link] [comments]

my mom’s friend got me spicy noodles but i cannot tolerate spicy at all like drinking water will not even help what to do to tone down and handle the spice? submitted by /u/urfavgurlanna [link] [comments]

I'm reaching out for guidance regarding my diet and health. Recently, I’ve been experiencing inflammation in my cheeks, which I’ve researched and found could potentially be linked to my diet. However, when I consulted my doctor about this, he seemed quite nonchalant and didn’t provide any useful information, leaving me feeling frustrated. I typically indulge in snacks like chips and candy on a daily basis. When I mention chips, I mean around 15-20 chips from a standard-sized bag that usually costs between $1.50 and $2.50. As for candy, I often consume one to two bags of Sour Gummy Eggs from Trolli. I’m contemplating whether it might be better for my health to reduce my snacking frequency to just 2 or 3 times a week. Does that make any difference in my physical appearance (weight and face) I’ve come across information suggesting that diet may play a role in facial inflammation. While I recognize this is not definitive, I would like to know if there are specific dietary factors I should consider avoiding or incorporating to help manage my symptoms. Additionally, I’ve been exploring alternatives for salt and sugar, such as stevia and other natural sweeteners. I would greatly appreciate any recommendations on effective substitutes that could help me reduce my intake of salt and sugar. I find it particularly amusing that my doctor dismissed my concerns about salt intake, suggesting it isn’t something I need to worry about at my age (27). It seems counterintuitive that salt wouldn’t be a concern for anyone, regardless of age. I’d love to hear your thoughts or any personal experiences you might have had regarding these issues. Your insights would be greatly appreciated! Thank you for your time! submitted by /u/SuccessfulManifests [link] [comments]

wanna use the smaller onions my mom got from the food pantry to make some onion rings, (the larger ones are gonna be used for chicken noodle soup), will potato flakes work for a flour substitute? we don't have flour i figure i can make breadcrumbs by using some of the "crispy bread" that she also got, (they basically look kinda like graham crackers but not sweet flavored and just sorta regular bread flavored) i also have liquid eggs stuff in the fridge if that would be a good substitute for just regular eggs submitted by /u/FlorsTristi98 [link] [comments]

I was looking for the perfect strawberry dessert, and this Strawberry Delight blew me away! It’s got the buttery crust, creamy layers,…

Ok I'm in a panic and I don't know who to turn to about this.. I'm usually in charge of the food for WrestleMania every year. It's usually things like wings, nachos, popcorn, pizza, chips, dips, and and chaucterie.. Just a mishmash of snackable items if crammed together makes a feast. However I am also in charge of Easter Sunday dinner every year. It's usually things like ham, chicken, beef, roasted potatoes, mashed potatoes, fried tomatoes, gravy, corn, veggie salad pasta salad, and of course pie. WTF am I supposed to cook this year?!?!? Is there a cohesive mish-mash of items that meet both?! Please almighty reddit! SEND ME YOUR WISDOM!! submitted by /u/Therisingsun69 [link] [comments]

I’m at College and my dining center serves grilled chicken but it is almost always served overcooked and is impossible to eat. I like to add hot sauce and mix it with some mayo which significantly improves the taste but i can’t have mayo right now because I’m cutting. My question then is, “what can I add to the chicken to improve its taste without adding a lot of calories from sauces?” What’s good to add? (Dining center has some seasonings but if I’m to use some of those I don’t know what to mix with the chicken) submitted by /u/Saplingseedsacfan [link] [comments]

You guys go wild for my homemade pierogis and kielbasa bites, so I combined them into one killer casserole. Trust me, it’ll…

It’s liquid gold and free cooking fat if you get it from your chicken you already bought! Saves money, limits waste, adds flavor! submitted by /u/Raging_Rigatoni [link] [comments]

Hi all, I love salads, but cutting it all into small pieces with a knife is taking too much time. I have tried these square grid cutters, but the ones I got didn't really cut and mostly squished the tomatos, bell pepers or cucumbers and couldn't get through the onion at all. Are there any cutters that really work? Or any other appliences that work similarly? submitted by /u/psych-tech05 [link] [comments]

Hi! I'm about to move and I'm left with what I got in my kitchen/fridge. I wanna make this pack for dinner but I have no margarine/butter even though I usually add some. Would it be a waste to make this without margarine? submitted by /u/birbypal [link] [comments]

My Hash Brown Crust Quiche is a gluten-free twist on a classic! Crispy, golden potatoes wrap around a rich, savory…

Easter is one of my favorite holidays to cook for—ham, veggies, and all the fun egg dishes! This menu plan…

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I’ve seen this trendy crispy rice salad all over social media, so I had to try it… and it lives…

You all love my Tuscan chicken recipes, and I know casseroles are a favorite as well. So I combined them…

This week’s meal plan is packed with flavor and easy meals I know you’re going to love! I even added…

You guys can’t get enough of my 3 packet roast, so it’s time for a new version, 3 Packet Crockpot…

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Excerpt from https://support.reddithelp.com/hc/en-us/articles/205926439-Reddiquette Please do not: Be (intentionally) rude at all. ... Conduct personal attacks on other commenters. Ad hominem and other distracting attacks do not add anything to the conversation. Start a flame war. Just report and "walk away". If you really feel you have to confront them, leave a polite message with a quote or link to the rules, and no more. Insult others. Insults do not contribute to a rational discussion. Constructive Criticism, however, is appropriate and encouraged. Troll. Trolling does not contribute to the conversation.Reddiquette is an informal expression of the values of many redditors, as written by redditors themselves. This sub does not tolerate obnoxious behavior. If you see breaches of the above in this sub, please use the Report button. The moderation team is active and will permanently remove individuals who have demonstrated incapacity for civil discussion submitted by /u/AltitudinousOne [link] [comments]