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STOP being scared of your Instant Pot! This beginner’s guide on How to Use an Instant Pot will help you…

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Dutch Oven Roasted Chicken https://pauliesaucerecipes.com/post/dutch-oven-roasted-chicken/ Ingredients * 1 whole chicken giblets removed. The chicken i used for this recipe was about 4-5 pounds * 1 tablespoon of salt * 2 small yellow onions * 2 lemons * 6-8 cloves of garlic * 4 yellow potatoes * 4-5 sticks of celery * 4-5 carrots * 2 tablespoons of poultry seasoning * ½ cup of dry white wine * 1 ½ stick of garlic and herb butter * 5 thyme sprigs * 5 rosemary sprigs * Fresh chopped chives for garnish * ¼ cup of olive oil Instructions * Place your chicken on a chicken rack so air can circulate around the whole bird * Season your chicken with salt and place in your refrigerator uncovered for 4 hours i recommend letting it brine overnight * Remove chicken from the refrigerator 1 hour before cooking allowing it to come up to room temperature * Peel the skin off your carrots and slice into thirds * Chop your celery, onions, and potatoes into thirds * In a dutch oven add carrots, celery, potatoes, garlic, white wine, olive oil and then season with poultry seasoning * Mix so everything get evenly seasoned * Add in 1 sliced lemon and 3 rosemary sprigs * Stuff your chicken with lemon, onion, rosemary & thyme sprigs * Tie the chicken legs together * Place your chicken on top of all the veggies * Spread garlic and herb butter on top of the chicken * Place in your oven at 425 degrees (220°C) for 30 minutes * After 30 minutes baste your chicken with the liquid at the bottom of the dutch oven. I find a turkey baster or injector work best for this. * Place your chicken back in the oven for another 30 minutes * Baste your chicken again and cover with aluminum foil. This will protect the chicken skin from burning * Place your chicken back in the oven till the internal temperature reaches 162 degrees (72°C) * Remove the aluminum foil from the dutch oven and let the chicken rest for 15-20 minutes * Slice up your chicken into desired thickness * Place over the vegetables it cooked with and garnish with chopped chives submitted by /u/Paulie_saucee [link] [comments]

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Vanilla cupcakes with vanilla cream cheese frosting. submitted by /u/Dynha42 [link] [comments]

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This cornflake crack brittle is crispy, chewy, and to die for! With only six ingredients and 8 minutes of prep,…

Welcome to Food52’s new series Let Me Show You, where our favorite culinary experts break down kitchen fundamentals. In this episode of Let Me Show You, content creator and cookbook author Stefan Ng answers our deepest cutting knife-related questions, like: What’s the difference between eastern and western knives? Which style best suits an experienced cook? And how do we actually use a whetstone? Read More >>

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Home cooks get it: all those gadgets, from waffle irons to blenders to coffee makers, can start to add up—and subtract precious counter space. But this week, new kitchenware brand Bella launched their Fits-anywhere line—a collection of appliances, some of which can be neatly folded up and tucked away. The Fits-anywhere 2-slice toaster. Photo by Bella Kitchenware, Made By Gather True to its name, Fits-anywhere offers countertop essentials—like a 4-quart air fryer, waffle maker, two-slice toaster, and foldable griddle—that could flourish in even the smallest of kitchens. The products’ size and storage features (like standing vertically) enable them to save, per Bella, “50% more space.” (Although it’s unclear where exactly that size comparison is drawn). Read More >>

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Threw this together last night. submitted by /u/Chemist_Waste [link] [comments]

These sweet and sour wings are the perfect appetizer to serve for your next party, game day, or after-school snack.…

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I will do a cross section picture tomorrow as I’m taking these to work. submitted by /u/ThivyaM [link] [comments]

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You will absolutely adore these Coffee Cake Cookies! They are loaded with classic cinnamon sugar flavor, and the crumbly cinnamon streusel…

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Savory french toast, crab salad & avocado crema submitted by /u/Hai_Cooking [link] [comments]

Garlic Butter Chicken is a rich and flavorful one-pan recipe that’s on the dinner table in just 30 minutes! Seasoned,…

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Cheeseburger dip is a crowd-pleasing appetizer for potlucks, parties, and get-togethers! This recipe takes delicious cheeseburger ingredients like beef, onion,…

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The recipes in this weeks meal plan are classics! You can make just about any side to go with them…

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We partnered with our friends at Seafood from Norway to showcase fresh ways to make salmon a weeknight hero. There are a few reasons why salmon is at the top of the hit list for weeknight dinners. It’s rich in flavor yet light and healthy; it’s a versatile protein that cooks easily and quickly; and it's got an adoring, all-ages fan base. In other words, it’s the ideal centerpiece for a winning family meal. Read More >>

This crockpot chicken alfredo is a family dinner that’s packed with flavor! The juicy, tender chicken cooked with creamy, cheesy…

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No Peek Pork Chops and Rice is comfort food at its best! Creamy, savory rice and tender pork chops are baked…

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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. This week, let’s get right to all the things happening around Food52, and save my cooking problems for the end of the email. Read More >>

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This Harry Potter Pumpkin Juice will transport you to a magical ride on the Hogwarts Express or eating lunch with your friends…

You know the feeling: it’s 5 p.m., your guests are coming at 6, you’ve barely prepped a thing, the table’s not set—and you still need to shower. Hosting doesn’t have to be a chore, and with a little bit of forethought, gathering your loved ones for a meal can be what it’s supposed to be: fun. We know that more than anyone, so we tapped the most brilliant hosts we know (us) for our best advice for surviving hosting season. From when to take the cheese out to how to make a housewarming extra special, here’s what we do when company’s coming over. 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. It’s always good to have a talented baker in the house. Nea is ours, and she’s a dynamo. Among her recent triumphs have been this Giant Apple Cinnamon Roll Cake and these Crispy Cornflake Treats. I managed to get her to step away from her mixer to answer a few questions for us: Read More >>

Ham Katsu with Roasted Green Beans View Recipe Ingredients For the katsu sauce: 1/4 cup ketchup 1/4 cup Worcestershire sauce 2 teaspoons oyster sauce 2 granulated white sugar 2 teaspoons mirin 2 teaspoons soy sauce For the green beans: 2 pounds green beans, trimmed 1 tablespoon olive oil 1/2 teaspoon Kosher salt For the ham steaks: 4 canola oil 2 8-ounce Smithfield Boneless Ham Steaks Kosher salt freshly ground black pepper 1/2 cup all-purpose flour 2 eggs, beaten 1 1/2 panko bread crumbs For the katsu sauce: 1/4 cup ketchup 1/4 cup Worcestershire sauce 2 teaspoons oyster sauce 2 granulated white sugar 2 teaspoons mirin 2 teaspoons soy sauce For the green beans: 2 pounds green beans, trimmed 1 tablespoon olive oil 1/2 teaspoon Kosher salt For the ham steaks: 4 canola oil 2 8-ounce Smithfield Boneless Ham Steaks Kosher salt freshly ground black pepper 1/2 cup all-purpose flour 2 eggs, beaten 1 1/2 panko bread crumbs 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. Last week, New York Times Cooking celebrated the 10-year anniversary of its incredibly successful cooking app. In truth, the app’s success was more like 20 years in the making. The Times had wanted to digitize its vast recipe archive since the early 2000s, but due to a lot of internal to-ing and fro-ing (something the Times specializes in), it took more than a decade to take the leap. The extended maceration has proven worthwhile—they got it right. They understood their readership’s long held desire for inspiration, recipes they can trust, and a place to be heard about it. The app shines not only because of the breadth and quality of its content but because of the wacky and endearing commentary from its readers. Read More >>

Last year, I tasted more than 20 nonalcoholic (NA) spirits, sampled over 30 different NA beers, and spent weeks profiling the people creating these spirit-free libations. A year later, I’ve arrived at two conclusions: One, many of these drinks are delicious on their own; and two, they’re even better when combined with actual alcohol. The latter conclusion sprung from necessity. This past June, while vacationing in Ojai—a town two hours north of Los Angeles that’s best at citrus, restaurants, and reminding tourists that the sun always gets its way—I became very, very hot. In search of refreshment (and a breath of fresh air conditioning), I sprinted into a hotel lobby and panic-ordered iced water, light beer, and Ghia’s canned Le Spritz Lime & Salt. 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. As much as I’d like to delude myself into thinking it’s still summer, the cool air, the maxed-out September schedules, and the creep of Halloween candy in my local Key Food is suggesting otherwise. To take the sting out of this somber reality, I bring you spiced lamb, a hearty salad, a soothing pear and almond cake, and what follows below . . . Read More >>

Make sure there is good lighting, good plating, good staging. No cutlery, visible hands, visible excessive grease, sloppy photogenic qualities. This is not a dumping ground for /r/food. Make sure the title describes what the food is.(see Rule 3) Single, static images only (no videos, domains links, etc. as posts).(see rule 2) Recipes should be in plain text, no link dropping without typing up a text recipe as well. (see rule 5) note Any comments or posts that are hateful, rude, or antagonizing will be removed and the user may be banned at the mod’s discretion. Do not engage with trolls. Any gatekeeping of content that you deem unworthy can result in a removal of your gatekeeping comment or content and result in a ban, per the mod team's discretion. Please read and understand the rules before posting. Link to the sidebar and expanded rules for clarity submitted by /u/PeaceLoveSmithWesson [link] [comments]

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