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

Corn charred up in the wok before adding to a mix of cilantro, jalapeño, scallions, garlic, cojita cheese, and mayo. Seasoned with some chili powder and lime juice. Made from J Kenji Lopez-Alt’s book The Food Lab: https://www.seriouseats.com/esquites-mexican-street-corn-salad-recipe submitted by /u/Bum_Civilian [link] [comments]

submitted by /u/TheRealSim1 [link] [comments]

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

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

submitted by /u/Inner-Sir-1214 [link] [comments]

submitted by /u/KPH102 [link] [comments]

Fresh boiled lobster, corn chowder, salad, steak, shrimp 2. Fried calamari with a coconut curry sauce 3. Scallops with lobster risotto 4. Fish and chips (haddock) 5. Mussels submitted by /u/avathekinkynerd [link] [comments]

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

I tried this by accident and didn’t expect anything. But it adds this subtle depth that makes the sauce taste richer. Not sweet just more complex. Now I always add a little submitted by /u/elgrandetotto10 [link] [comments]

submitted by /u/blue_bubbles_08 [link] [comments]

Two racks of ribs cut up and rubbed with seasoning. Put on the smoker at 275° until they had an internal temp of 165°. Put in the pan with bbq sauce, brown sugar, honey, and butter. Put back on the smoker until an internal temp of about 206°. submitted by /u/malburj1 [link] [comments]

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

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

submitted by /u/Prudent_Letterhead15 [link] [comments]

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

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

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

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

Crunchy, sweet, sour, seedless, slim skin, you name it. THE PERFECT GRAPE submitted by /u/ysalive_ [link] [comments]

Double-skin milk with red beans is a traditional Chinese dessert, originally from southern China. It’s made from milk that’s gently steamed twice, which creates a super smooth, silky texture—almost like a very soft custard or pudding. The “double skin” part comes from the thin layers that form on top of the milk during the process. The red beans on top are sweetened adzuki beans, which add a slightly nutty, earthy sweetness and a bit of texture to balance the creamy base. It’s usually served chilled or slightly warm, and it’s really popular as a comforting dessert or late-night snack. submitted by /u/Fearless_Shift7108 [link] [comments]

submitted by /u/ChocolateAlmond88 [link] [comments]

submitted by /u/mtbguy1981 [link] [comments]

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

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

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

submitted by /u/Miller58GOAT [link] [comments]

submitted by /u/Jamieson22 [link] [comments]

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

submitted by /u/16102020 [link] [comments]

My wife made this beautiful fruit planter for my birthday party. submitted by /u/mkred1110 [link] [comments]

This Mexican macaroni salad is a fun twist on a classic! It’s creamy, tangy, and full of flavor with crisp…

Housemate is vego so he has the tofu, I grilled/pan fried the chicken thigh separately for the first time instead of poaching a whole bird and it was delish! But who are we kidding - it's all about the giant rice cooker full of fragrant chicken rice, hnng. submitted by /u/m0bbles [link] [comments]

Im not expert baker but these breads are more delicious than store bought ones. Flour, yeast, milk, salt, dried thyme, oil, eggs, sesame seeds. submitted by /u/intolerantbee [link] [comments]

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

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

Yummm submitted by /u/SunGrouchy4942 [link] [comments]

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

burger sa loob + cheese + rice 😮‍💨 submitted by /u/Electronic-Mind-377 [link] [comments]

This coffee creamer is almond cherry macaron flavored, which, in theory, sounds fun. But it was a miss for me and I didn't want to throw the rest away after using so little. I was making waffles this morning and inspiration struck. What if I replace the milk/butter/sugar for this particular creamer that is basically flavored palm oil and sugar? (Let's be real, that's what major food manufacturers mostly do nowadays anyways). To my surprise, it worked! Won't be doing it again anytime soon, but recommend it in a pinch. Plus, it was fun just to experiment. submitted by /u/TruckinApe [link] [comments]

Long-time lurker here. I'm a developer from Chile and over the past year I've been building a tool for food trucks and small food businesses in my country, and I'd really appreciate some honest feedback from actual operators before I push it further. The problem I kept hearing from food truck owners here: - Delivery apps (Uber Eats, PedidosYa, Rappi) take 20–30% per order - Orders come in as messy WhatsApp texts: "1 burger no onion, 2 cokes, how much?" → you reply → they change their mind → chaos - Most owners don't want to build a whole website or download another app So I built GoCartaYa (gocartaya.cl). In short: - You build a digital menu from your phone in ~5 minutes - Customer scans a QR or opens a link, picks what they want - The order arrives in YOUR WhatsApp already formatted with items + total - Zero commission per order. Free tier covers up to 10 products. It's in Spanish and built for the Chilean market (prices in CLP, MercadoPago integration coming), but the core idea — QR menu → WhatsApp order, no middleman — could apply anywhere food trucks rely on WhatsApp or SMS for orders. What I'd love to know from you: 1. Do you actually take orders through WhatsApp / text / DMs? Or is it mostly walk-up and delivery apps? 2. If you do, what's the most annoying part of that flow? 3. Would a "QR on the truck → order lands in my phone" setup be useful, or is it a solution looking for a problem in your market? 4. Anything obvious I'm missing that food truck operators actually need? Not trying to sell anything — free tier is genuinely free and I'm not running ads on this post. Just want to know if the problem I'm solving in Chile resonates with operators elsewhere, or if food truck culture in the US/UK/etc. works completely differently. Happy to answer anything about the build, the stack, or how it's going with our first users. Thanks 🙏 submitted by /u/Objective-Piccolo-88 [link] [comments]

I love peanut butter but I need to be careful about my triglyceride levels and don’t want to overdo it. What are easy, protein-rich, lower fat alternatives I could use? submitted by /u/mg2649 [link] [comments]

submitted by /u/Majano57 [link] [comments]

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

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

submitted by /u/bobasaur24 [link] [comments]

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

My favorite lamb kebab with bones. Samsa is just a meat pie with meat, onion and spices. Served with giant grapes and strong tea. submitted by /u/gaussgunn [link] [comments]

Ingredients for 2 cheesecakes (10 cm diameter): 18 Oreo® cookies 30 g butter 100 g cream cheese (e.g. Philadelphia®) 3 tablespoons sugar 1 teaspoon vanilla extract 300 g heavy cream 90 g dark chocolate (optional) Step 1: Using a mortar, crush 9 whole Oreo® cookies in a bowl until you get a sandy texture. Melt 15 g of butter in a saucepan and add it to the crushed Oreos. Mix everything together, then using a flexible spatula, press the mixture into ring molds, making sure to completely cover the bottom. Step 2: Roughly chop 6 Oreo® cookies. In a bowl, use an electric mixer to blend the cream cheese, vanilla extract, and sugar. In a second bowl, whip the heavy cream until you get whipped cream. Add the whipped cream to the cream cheese mixture and mix again. Fold in the chopped Oreos with a spatula, then transfer the mixture into the molds. Cover and refrigerate overnight. Step 3: Remove the cheesecakes from the molds. If you want to add a chocolate topping, melt the chocolate with the remaining butter and mix until smooth. Pour the mixture over the cheesecakes. Otherwise, simply decorate with the remaining Oreos and place back in the refrigerator for at least one hour. more info on https://www.royalchill.com/2015/09/11/cheesecake-aux-oreo-sans-cuisson/ submitted by /u/RoyalChillblog [link] [comments]

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

Me: Sushi and All Portuguese food submitted by /u/AdventurousFox1356 [link] [comments]

Pfefferpotthast... sort of. There are a lot of recipes for Pfefferpotthast so I just blurred my eyes and put this together with simple ingredients. Recipe in the comments. Hope you like it. submitted by /u/aminorman [link] [comments]

This Skirt Steak Marinade is the kind of marinade that makes you feel like you know what you’re doing with…

I spend most of my money on my board and gear so I usually buy the cheapest bulk coffee I can find but it always tastes so bitter and burnt. my neighbor who is a total foodie told me to add a tiny pinch of salt to the grounds before I brew it and I honestly didn't believe her until I tried it this morning. The salt completely neutralizes the bitterness and makes the whole cup taste way smoother and more expensive. it’s such a small thing but it’s a total game changer for my early morning pre-surf caffeine fix. Has anyone else tried this or do you have other hacks to make "budget" food taste way higher quality? submitted by /u/xLittleVelvet [link] [comments]

Curry for lunch. Made a new batch of curry cube too for future usage. submitted by /u/alwaysHungry619 [link] [comments]

Wanted to use my whipping cream that had been sitting in my fridge and thought of adding it to hummus haha. Japanese inspired hummus - topped with ikura and seaweed with some garlic oil submitted by /u/gnitiemh [link] [comments]

With fig chutney, cornichons and seeded mustard as accompaniments. submitted by /u/FlorisLDN [link] [comments]

submitted by /u/organic_honey01 [link] [comments]

submitted by /u/External-Stage8442 [link] [comments]

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

submitted by /u/1947F [link] [comments]

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

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

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

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

You know that moment when 5 pm hits and everyone’s suddenly starving, and you have no plan? Yeah… not this…

submitted by /u/Curious-Shoulder20 [link] [comments]

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

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

I bought 2 coconuts and made butter, milk, and shreds from them. I like this process at home. The butter adds flavour to rice or other pan meals. The milk goes into my coffee. submitted by /u/fortusxx [link] [comments]

Sino dito sanay ding kumain directly sa food tray para iwas ligpitin? Iwas pa kalat mismo sa table kasi kapag may natatapong pagkain nasasalo din agad sa food tray. Ako lang ba to o kayo din? #NoOffTopic submitted by /u/PinkSummer95 [link] [comments]

submitted by /u/Free-Minimum-5844 [link] [comments]

submitted by /u/mgrier123 [link] [comments]

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

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

There are days that I don't feel like cooking and but I want homemade foods. What hacks saves you on such days? submitted by /u/Historical_Trust_217 [link] [comments]

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

If you’re anything like me, you LOVE shrimp ceviche! My version has avocado and is fresh, bright, and has the…

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

I’m Alice, a London-based recipe writer, food editor and baking specialist in the Good Food Test Kitchen – the team behind the UK’s biggest food media brand and its go-to British recipes. I’ll be on r/food from 16:00–17:00 BST, Wednesday 22 April for an AMA. Bring me your questions on British baking and cooking – from proper scones, Victoria sponge and sticky toffee pudding to roast dinners, traybakes and next-level weeknight meals. If you’ve ever wanted the inside scoop on how a British test kitchen develops foolproof recipes, help fixing a recipe that won’t behave or want to know anything about food trends, techniques or ingredients, this is your chance to ask anything. https://preview.redd.it/aqwmf8sxrivg1.jpg?width=3934&format=pjpg&auto=webp&s=8b18541119990555ee177d63819b719a81de7249 submitted by /u/GoodFood [link] [comments]

Today I accidentally found out that eating “Toast and Peanut butter sandwich crackers” with watermelon is soooo goood omg submitted by /u/wtfbruhhuh [link] [comments]

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

what do you think? submitted by /u/dwineedsomegossip [link] [comments]

I tried for YEARS to make smoothies taste good, but I just could not do it until I started doing this. It's a cup of frozen fruit, a cup of water, and a drink packet for 16 oz of water, all blended until smooth. As an extremely picky eater, this has finally allowed me to get some fruit into my diet without sending a fortune to buy smoothies submitted by /u/roses-and-sadness [link] [comments]

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

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

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

So I want to be eating better, I am trying to lose some weight and be a little healthier. But the problem is that I keep snacking on nuts, which doesn't help my calorie count. I would ideally like to snack on berries etc but the problem is that I absolutely hate the "fruity" smell, particularly bananas and apples. I generally dislike raw foods but I don't find veggies this repulsive. I also eat enough cooked veggies on a daily basis. How do I get around this? I want to find some sort of snacking option that's high volume and low calorie but as someone who is obsessed with savoury foods and hates fruits, I am finding it hard. Any suggestions would be very welcome <3 submitted by /u/m-cm-xcvii [link] [comments]

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

This one shifted my thinking a bit cuz most of the food waste conversation focuses on the back end, using up what's already in the fridge before it goes bad and that's competly valid. However, the front end is actually where a lot of waste gets decided. When you buy groceries with a long shelf life you implicitly give yourself permission to use them “eventually” and eventually becomes never but if you buy something that needs to be used in the next 2-3 days you just use it. The short window creates real urgency in a way that planning and willpower don't always manage to. I've started applying this deliberately with buying near-expiry produce and proteins when I know I'm cooking that week, and saving longer shelf-life items for backup staples. Stores discount these anyway because they need to move them, so you also pay less. It's a mindset shift but it's made a noticeable difference in how much actually gets used vs thrown out. Anyone else approach it this way? submitted by /u/loginpass [link] [comments]

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

Is there anything as fishy as fish fingers that isn't breaded? submitted by /u/manyxe [link] [comments]

Not anything complicated, just a small tweak that made a big difference. For me it was just salting earlier in the cooking process instead of at the end. Curious what little things you’ve changed that actually improved your cooking. submitted by /u/BarbaraMiller78 [link] [comments]

My Caesar chicken bake turns classic Caesar salad flavors into an easy one-pan dinner! Juicy chicken is smothered in creamy dressing,…

Don't know if this has been said here before or if there's a better way but this is a great way to not use a million bags and save some money. submitted by /u/rollinintheyears [link] [comments]

I found these chillis from north eastern India. How shall I utilise it? submitted by /u/Flashy-Rip9479 [link] [comments]

free smoothie for us both after a $5 purchase🥰 Va28To1149 i’m not a bot or a promo i’m just a girl sharing a free smoothie to anyone who wants one in the tropical smoothie app submitted by /u/Tricky_Status_8589 [link] [comments]

My little sister is obsessed with raw honey comb, but it's so expensive. Where can I order it as cheap as possible? Preferably in a bulk amount submitted by /u/OkMixture7200 [link] [comments]

Got this ~$3 tteokbokki from the market, added some cheese from my fridge, and microwaved it. Didn’t really need the cheese, but it definitely made it better. Not bad at all. submitted by /u/Life_Explanation8268 [link] [comments]

Long story Short, I'm in a situation where I need to have my meals prepped and saved in the freezer for convenience for my health. I also do not have the money to pay for those silicone soup brands. I’m trying to freeze food in portioned “blocks” that are easy to stack and reheat later. Ideally something around single-meal or 1–2 cup portions. I have basic kitchen stuff (foil, plastic wrap, some containers, zip bags), but nothing fancy. Does anyone have ideas for a DIY hacks way to make portion molds or a system that works similarly? submitted by /u/PerformerAlert4654 [link] [comments]