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Crescent rolls, grilled asparagus, prosciutto, and Brie. Honey drizzle with some sea salt and red pepper flakes submitted by /u/Jeg57 [link] [comments]

Omrice hahaha [link] [comments]

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

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Walmart stuff. Looks sooo pretty though submitted by /u/glitter-bugg [link] [comments]

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Had some left over romaine from the garden that I thinly sliced and also brisket/picanha trip for the patties. Double American cheese Sauce recipe: https://www.joshuaweissman.com/post/i-made-the-perfect-burger I altered it with half raw/caramelized onions, spicy brown mustard, and cornichons (had no dill pickles) submitted by /u/bamboo_time [link] [comments]

It’s not the prettiest but damn is it good! submitted by /u/samg461a [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 >>

Recipe and steps here for those interested https://www.reddit.com/r/ItalianFood/s/9vPcJF6l8B submitted by /u/lauckness [link] [comments]

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Grilled Swordfish https://pauliesaucerecipes.com/post/grilled-swordfish/ Ingredients 2 swordfish steaks ¾ cup chopped roasted red peppers 1 shallot thinly sliced 4 garlic cloves minced 2 tablespoons chopped capers ¼ cup fresh chopped dill Juice of 1 lemon 1 tablespoon red wine vinegar ¼ cup olive oil Salt, pepper, & garlic seasoning to taste Directions In a mixing bowl add, roasted red peppers, shallot, capers, olive oil, red wine vinegar, lemon juice, minced garlic and mix till well combined Season your salsa with salt & pepper to taste Place your mediterranean salsa in the refrigerator for the duration of the cook Gently brush a little olive oil on both swordfish steaks Season your swordfish steaks on both sides with salt, pepper & garlic seasoning(I used the same amount of seasoning that i would use on a regular steak) Fire up your grill on medium heat Spray your grill grates with cooking oil Grill your swordfish on both sides till you get a nice crust Once your swordfish steaks reach an internal temperature of 145 degrees they are done Top each steak off with your Mediterranean salsa and enjoy! submitted by /u/Paulie_saucee [link] [comments]

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I went to Jason's Deli for lunch today, and decided to try a Caprese sandwich. And I really like it! The chicken is really tender and flavorful, the pesto aioli is delicious, and I love the tomatoes. This was a really good sandwich. I love eating at Jason's Deli submitted by /u/SanrioAndMe [link] [comments]

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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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I needed something to go with the potato terrine I made so I went with Chicken Kiev 😆 The terrine had to chill in the fridge and so did this so timing worked out pretty well. Let a stick of butter get to room temp then mix it with a head of minced garlic, a bunch of parsley, scallions, and some fresh oregano & thyme. Roll it in plastic wrap to make a cylinder shape then toss it in the freezer. Once it stiffens up, beat your meat flat then wrap it around the butter, wrap, roll, and chill in the freezer until firm. Flour, egg, bread, egg, bread, fry until crispy, then bake at 400° until it's cooked through. Let it cool or risk burning yourself when you cut into it 🤣 use the potato terrine to soak up any extra butter 😁 submitted by /u/XRPcook [link] [comments]

Had wonderful tea time with friends in a small cafe with fluffy pancakes and Butterfly pea flower tea. 🥰 submitted by /u/SweetPotato251997 [link] [comments]

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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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Made these with 20% fat smashed patties, American cheese, grilled onions, pickles, ketchup & mustard on a toasted bun submitted by /u/benput [link] [comments]

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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 >>

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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]

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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]

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I made this Fideo Costeño, costal toasted vermicelli noodles, from chef Gabriela Cámara’s cookbook, My Mexico City Kitchen. It’s a costal take on the more traditional Fideo Seco and includes tons of seafood, chipotle aioli, and chives. Been recording recipes from the book for the YT channel. Recipe: 10oz. Fillet of Ling Cod 2 bay leaves (preferably fresh) 4 sprigs thyme 4 scallions ¼ cup / 65g sea salt 3 cups / 720ml Caldo de Pescado (fish stock) 3 or 4 Roma tomatoes, cored 1 garlic clove ½ white onion 1 tsp sea salt 2 Tbsp vegetable oil 7 oz / 200g angel hair pasta (vermicelli noodles, broken) 12 manilla clams 6 oz / 120g shrimp, shelled and deveined 1 lime, cut in half Mayonesa con Chipotle Toast your Fideo (vermicelli) in oil till golden brown Mix fish stock, garlic, onion, tomato in blender Pour over toasted vermicelli noodles Bring to simmer Add in clams and simmer for 4 minutes, add fish, simmer for another 4 mins, add shrimp, cook for 2 minutes Season with salt and serve. Garnish with chives and enjoy submitted by /u/Solarsyndrome [link] [comments]

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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.…

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Please note I've adapted this recipe in short form for Reddit, if you want the full recipe it's available here. Ingredients: Roasted Red Pepper Sauce: 3 large red bell peppers 2 tablespoons olive oil 4 cloves garlic, minced 1 small onion, diced 1 teaspoon smoked paprika ½ teaspoon chilli flakes (optional) 200 ml canned coconut milk or cashew cream 1 tablespoon nutritional yeast Salt and black pepper, to taste Pasta and Toppings: 400 g fusilli or your favourite pasta 100 g green olives, halved 50 g cherry tomatoes, halved 20 g fresh basil, chopped 50 g dairy-free mozzarella, torn into chunks 2 tablespoons olive oil 1 teaspoon lemon zest Freshly cracked black pepper, to taste Method Preheat the oven to 200°C (fan 180°C). Place the red peppers on a baking tray, drizzle with 1 tablespoon of olive oil, and roast for 20 minutes, turning halfway through, until charred and softened. Once cooled, remove the stems and seeds. In a frying pan, heat the remaining tablespoon of olive oil over medium heat. Sauté the onion for 5 minutes until soft, then add the garlic and cook for another minute. Stir in the smoked paprika and chilli flakes, letting the spices bloom for extra depth. Transfer the roasted peppers and sautéed onion mixture to a blender. Add the coconut milk, nutritional yeast, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning as needed. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 100 ml of pasta water, and return the pasta to the pot to keep warm. Pour the red pepper sauce over the pasta, adding a splash of reserved pasta water if needed to loosen it. Stir until evenly coated. Add in the cherry tomatoes and olives, gently folding them through the pasta. Warm over low heat for 2 minutes to meld the flavours. Divide the pasta into bowls. Top with dairy-free mozzarella, fresh basil, and a drizzle of olive oil. Sprinkle with lemon zest and freshly cracked black pepper. Serve immediately and enjoy! submitted by /u/Whiterabbit2000 [link] [comments]

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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]

Cajun BBQ Shrimp https://pauliesaucerecipes.com/post/cajun-bbq-shrimp/ Ingredients * 1 pound of peeled & deveined shrimp(16-20 per pound) * 1 stick of butter * 1 diced shallot * 4 diced garlic cloves (If your using store bought minced garlic add 1 ½ tablespoons) * 1-2 tablespoons of cajun seasoning * 1 cup of heavy cream * 1 tablespoon of chopped chives for garnish * Wooden BBQ skewers (if you don't have any skewers don’t sweat it jus grill the shrimp without them) Instructions * Remove the shell from the shrimp leaving just the tail * Skewer each shrimp onto a wooden BBQ skewer * Season the shrimp on both sides with cajun seasoning * Set up your grill to 450 degrees * Grill your shrimp on both sides till they reach an internal temperature of 145 degrees * In a cast iron melt down 1 stick of butter * Sauté your diced shallot in the melted butter * After the shallots become translucent add your diced garlic and stir * Add 1 cup of heavy cream * Add 1 tablespoon of cajun seasoning and mix * Allow the butter cream sauce to cook down for 3-5 minutes till it thickens up * Plate up your shrimp in rows * Drizzle your garlic butter sauce over the top of the shrimp * Garnish with fresh chopped chives & enjoy! submitted by /u/Paulie_saucee [link] [comments]

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My new Pancake Special for Easter Weekend at my family's restaurant. submitted by /u/Elephant-Junkie [link] [comments]

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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]

Welcome to Come On Over, a Food52 newsletter about hosting life’s big and little moments. It’s where we share our personal tips and tricks, from modern-day etiquette—shoes off or shoes on?—to making extra seating out of every surface of an apartment. This week, Kelly’s egg-cited for Easter. Bunnies, egg hunts, the great (still brisk) outdoors, and family time—growing up, Easter always felt like the first real whisper of spring. These days, not much has changed… except I hunt my next mimosa rather than my next egg. Every year, my husband, our friends, and I take turns hosting Easter brunch, and one thing stays the same: Lamb is always on the table, and I might bust out a haystack or two. Here’s how I pull it all together. Read More >>

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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Mother’s Day is just around the corner, and if your mom spends most of spring and summer digging, pruning, planting, or admiring her flower beds, you’re in the right place. We rounded up the best gardening gifts for moms, from practical tools like watering wands and plant markers to thoughtful extras like gardener’s hand cream and a fresh tomato leaf candle. Whether she’s a veggie-grower, wildflower fanatic, or more of a tomato-in-a-container kind of gardener, this list has something she’ll use—and love. To curate this list, I went straight to the source: my mom and my aunt. Both of them have serious planting experience. I grew up trailing behind my mom in the garden center at Home Depot and Lowe’s, not knowing what anything was, but totally enchanted by the colors and vines. Read More >>

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]

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. Emily, a reader of this newsletter, sent me photos of her kitchen and a note that said, “Renovated my dream kitchen a year ago, but cannot figure out how to style my countertop area, particularly corners. Help if ya’ll can!” Read More >>