Today I made a simple version of tiramisu that doesn't require an oven, but it's delicious, and it only requires liquid coffee, cookies, yogurt, cocoa powder, and bananas. First of all, dip the biscuits in coffee liquid and spread them on the bottom layer of the container, then pour a layer of yogurt, put the cut bananas, and so on 5 times, spread the yogurt on the top layer, and then sprinkle with cocoa powder, and it's done! submitted by /u/Top-Excitement5582 [link] [comments]

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Before anyone asks i only found one clove at the market. I can only imagine the full thing. submitted by /u/Dpaje-Da-Kid [link] [comments]

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I had raspberries in the fridge so I had to add some cause more fruit = better submitted by /u/cindylooboo [link] [comments]

[homemade] what would you add to this dish. So this was delicious but absolutely leading some sort of contrast how rich and salty it is. French fries Char shu pork belly (salt, white pepper, crushed red pepper, soy sauce) Soft boiled eggs (salt, pepper, crushed red pepper) Miso butter (1/3rd butter 2/3 miso paste, dash of rice vinegar) Green onions submitted by /u/Livid_Category9719 [link] [comments]

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I’ve worked on this recipe for a couple years. Ultimately, high quality ingredients and simplicity has won. Here ya go: Ingredients: • 1 large sweet onion, diced • 4 cloves garlic, minced • 1 lb shrimp, deveined, heads removed • 1 (1 lb) bag mussels, cleaned, beards removed • 2 (28 oz) cans whole, peeled tomatoes • 1 (5 oz) jar sliced green olives (with liquid) • 2 (32 oz) containers seafood stock • 1 tsp crushed red pepper flakes • 2 bay leaves • 1 tbsp tomato paste • 1 tbsp dried oregano • 1 tsp dried thyme • Fresh basil, chopped (to taste) • ¼ tsp saffron threads (optional) • Olive oil • Salt & black pepper, to taste Instructions: Sauté Aromatics In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic. Sauté until soft and fragrant, about 5–7 minutes. Build the Broth Add the whole, peeled tomatoes (with their juice) to the pot. Pour in the seafood stock. Stir in tomato paste. Simmer & Reduce Bring the mixture to a boil, then reduce heat to medium. Add crushed red pepper flakes, bay leaves, and chopped fresh basil. Simmer uncovered for 30 minutes, allowing the broth to reduce by half. Blend the Base Remove bay leaves. Use an immersion blender to carefully blend the mixture until smooth. (Alternatively, blend in batches using a countertop blender, then return to the pot.) Add Flavor Depth Stir in the entire jar of sliced green olives along with their juice. Season with salt and pepper to taste. Add Seafood Bring the sauce back to a simmer. Add all shrimp and mussels at once. Cover the pot with a lid and simmer for 3 minutes. Rest Turn off the heat, keeping the lid on. Let the stew rest for 10 minutes to allow the seafood to finish cooking gently in the residual heat. Final Seasoning Stir in the oregano, thyme, and saffron threads (if using). Taste and adjust seasoning as needed. To Serve: Serve hot over cooked spaghetti, linguine, or alongside a crusty baguette for dipping. Notes: • Feel free to add other seafood like scallops, chunks of white fish, or calamari. submitted by /u/PresentationLazy668 [link] [comments]

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smashed potatoes piled together with fresh roasted veggies and creamy spinach stuffed pork loin with a blackberry reduction. submitted by /u/Lexman420 [link] [comments]

Or, as my boyfriend calls it, Adobe Chicken. 😂 submitted by /u/samg461a [link] [comments]

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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 >>

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Crust: spiced with cloves, cinnamon, ginger, and nutmeg. Layer 1 Blueberry swirl cheesecake. (Bottom) Layer 2 Caramelized brown sugar peaches. Layer 3 Cinnamon spiced crumble Layer 4 extra super lemon zest cheesecake (Top) It keeps really well. I have a slice or two once it's finished and freeze the rest. 16 slices will last me anywhere from 2 to 10 weeks depending on my mood. submitted by /u/Far-Offer-3091 [link] [comments]

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My version of it with a twist. I didn't use cheese on top but made myself some garlick breadcrums to sprinkle over. (that's on picture 5). It was delicious 😍😍😍 ps: A big thanks to u/SlipperyGibbet for the idee. submitted by /u/TraveleraddictVP [link] [comments]

simplicity. submitted by /u/untitled01 [link] [comments]

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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 >>

This recipe comes from the 2 Michelin Star restaurant Quintonil in Mexico City. Made this for the YT Channel. Recipe is below: Poblano pepper liquid: 175g › Water 1 › Poblano chili pepper (seeded and veined) 65 g › Spinach (leaves only) 15g •Onion Instructions: Blend all the ingredients in a blender: strain. Skim off foam to leave the liquid only. The water is used to dress the rice just before serving. Precooked arborio rice: 250g › Arborio rice 50 g › Butter 10 g › Vegetable oil 8g › Garlic sliced à la brunoise 80g › Onion sliced à la brunoise 3g › Salt 1 kg › Water Instructions: Sauté the onion, garlic and rice in a brazier pot with the butter and hot oil for several minutes. taking care the rice does not take on color. Add salted. boiling water, little by little and in parts, to see how much water the rice needs. Leave on the burner, constantly stirring until the rice is slightly less than al dente cooked. The "perfect" egg: 4 Farm-fresh eggs Instructions: Cook the eggs whole in a thermocirculator at 62.5 °C for 1 hour 20 minutes. Plating 4 "Perfect” eggs 480g › Arborio rice 160g › Bola de Ocosingo cheese (or manchego) 40g › Frozen bola de Ocosingo cheese (for garnishing) 80g > Butter 360g › Poblano pepper liquid 2 › Medium avocadoes, cubed 10 g › Cilantro cut chiffonade 1 › Serrano chili peppers, sliced in rounds 1 › Green onion, sliced in rings 4 > Squash blossoms Heirloom cilantro, as needed. to garnish 5g › Radish sprouts, as needed, to garnish 5g › Cilantro oil Salt to taste Plating instructions: Over medium heat, cook the butter, the Ocosingo cheese, rice and poblano pepper-ade in a skillet. Stir constantly with a flexible plastic spatula until the cheese and the pepper water blend thoroughly; correct seasoning. adding salt if necessary, and continue stirring until the rice cooks completely. Remove from heat. mix the cooked rice with the avocado (¼ the avocado per plate) and the cilantro. Remove the "perfect" egg from the thermocirculator; crack into a bowl (one egg per bowl). Serve 60 grams of the rice on the plate and place egg (in its bowl and with a spoon) at center. Use a Microplane to grate the frozen cheese over the rice. place cleaned squash blossoms (approx. 3 per plate) and finish with onion rounds. heirloom cilantro and radish sprouts. Add 10 drops of cilantro oil in a circle around the edge. Enjoy submitted by /u/Solarsyndrome [link] [comments]

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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 >>

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Good ol' Maryland blue crabs. submitted by /u/NI6EL [link] [comments]

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 >>

Saffroned coral bisque Can be made ahead and reheated before serving. 16 fresh scallops 16 fresh scallop coral 20g butter 1 medium leek, white part only chopped finely 1 pinch of saffron 50ml dry white wine 200ml water Zest of one lemon Lemon juice to taste Wash the scallops and separate the coral from it. Melt butter in a pan, add in the leek and saffron and fry for 2 to 3 minutes. Add in the coral and cook for a further 2 minutes. Add in wine, simmer for 3 minutes. Incorporate water, lemon zest, lemon juice, salt & pepper and simmer covered for 15 to 20 minutes. Blend with immersion blender until smooth and pass through a sieve. Add in crème fraiche if it suits your taste. Sear your scallops: Pan them dry with paper towels, dust with plain flour and salt, pepper, and cook on medium heat 2 minutes on each side without moving them. Parmesan tuile: Arrange finely grated parmesan in a circle on a tray lined with parchment paper, and cook in oven at 200°C for 3 minutes. Dress the plate : add in about 50ml of bisque to a shallow bowl, top with 4 scallops per plate, and place parmesan tuile on top submitted by /u/Catgroove93 [link] [comments]

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I love my kitchen, I really do. But lately, I’ve been searching for every excuse under the sun to get outside. Whether it’s taking a long walk home from work, bringing my weekend reading to the park, or slipping outside for lunch, I’m making the most of our very warm, sunny weather. But some days are just too hot to think, too hot to move, and certainly too hot to cook. For those sticky, sweaty, sweltering days, make one of these no-cook summer dishes. That means that you don’t have to turn on the stove or oven to enjoy a seasonally inspired meal for lunch or dinner. I want dishes I can toss together sans stove or oven, like crispy salads, cool soups, and crunchy sandwiches. And, thankfully, summer’s bounty is ready to provide. After dinner, cool off with a frozen treat like our no-churn ice creams or dairy-free sorbets. We're in the dog days of summer, when all you want to do is sit by the A/C with a pint of ice cream. Here, I’ve gathered 30 of our freshest no-cook dishes. Now, go outside and enjoy the day! 16 Frozen Drink Recipes to Cool You Down Fast Read Article What to Bake When It’s Too Hot for the Oven Read Article From Our Shop our line! Five Two Felt Coaster Set With Walnut Bottle Holder $80 Fish Bottle Carafe $85 More Colors Veranda Outdoor Pitcher & Tumblers $30–$48 More Options Our best no-cook recipes 1. Corn, Shrimp & Avocado Salad With Chipotle-Pepita Dressing When you’re sick of the heat and don’t feel like cooking, this no-cook salad will save the day. Pro tip: Purchase fresh, precooked shrimp so that you don’t have to turn on the stove. Read More >>

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Used a Sichuan chili packet and diced up some peppers and stir fried them. submitted by /u/ProjectA-ko [link] [comments]

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When temps are pushing 90 and the air feels thick enough to drink, the only acceptable beverage is one that’s borderline slushy. I’m talking blender cocktails, boozy lemonades, fruit-forward frosés—the kind of drink you almost need a spoon for. Whether you’re craving something tart and citrusy or leaning tropical with coconut and rum, these frozen drink recipes are the move. They’re chill, refreshing, and just a little bit dramatic—in the best way possible. The Best Frozen Drink Recipes to Try This Summer 1. Sunrise Slushie This mango slushie is giving tropical sunrise vibes with citrus, pineapple juice, and hibiscus tea. Read More >>

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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]

Forget your charcuterie board this summer! It’s all about the grill board. Ingredients Proteins (mix and match): - 1 large bavette steak - 2–4 French-cut lamb chops - 2–4 blade or shoulder-cut lamb chops - 1 pork chop - 1 chorizo sausage - 1 bratwurst sausage Condiments & Dips: - Dijon mustard - Grainy mustard - Labneh Mint Dip: - 1 cup labneh - Juice of 1 lemon - Handful of fresh mint, finely chopped - 1–2 tbsp olive oil - Salt, to taste Vegetables & Sides: - 2 ears of corn, husked - Dill pickles or gherkins, sliced - Cucumber salad - Additional summer salads of your choice Equipment Barbecue grill Long tongs Meat thermometer (optional) Serving board or large platter Sharp knife Small bowls for dips and condiments Method Step 1: Prep Your Steak Start with a large bavette steak. Trim off the thin ends to square it off into a more even shape—this ensures more consistent cooking. Save the trimmed pieces for stir-fries or tacos later. Season generously with salt and your preferred dry rub or spice blend. Let it sit at room temp while you prep the rest. Step 2: Fire Up the Grill Get your grill nice and hot. You want a good sear on your meats, especially the steak. Step 3: Grill the Bavette Cook your bavette over high heat to rare or medium-rare, depending on your preference. Let it rest for at least 20 minutes before slicing—it’ll redistribute the juices and slice beautifully later. Step 4: Grill the Rest While the bavette rests, grill the lamb chops, pork chop, and sausages until cooked through and nicely charred. Set aside to rest. Step 5: Grill the Corn Place husked corn directly on the grill and char until golden and smoky on all sides. Remove and slice each ear into thirds or halves. Step 6: Make the Labneh Mint Dip In a small bowl, mix labneh with lemon juice, chopped mint, olive oil, and salt. Stir until smooth. Chill until ready to serve. Step 7: Assemble the Grill Board Slice your rested bavette across the grain and arrange it on a large board with the lamb chops, pork chop (sliced), and sausages. Add grilled corn, pickles, cucumber salad, and any other sides. Spoon dips and mustards into small bowls and place around the board. Notes Substitutions: Use whatever meats you love—chicken thighs, skirt steak, grilled shrimp, etc. Salads: A bright cucumber or tomato salad works great to balance the richness. Pickles: Gherkins, pickled onions, or kimchi add acidity and crunch. Serving tip: Lay it all out on a board and let everyone build their own plate. Easy, relaxed, and totally summer. Full recipe and how-to pics: https://jeremypotvin.substack.com/p/the-grill-board submitted by /u/jeremypotvin [link] [comments]

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5h slow cooked Bolognese. submitted by /u/ricrackdo [link] [comments]

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Smoked Beef Back Ribs https://pauliesaucerecipes.com/post/smoked-beef-back-ribs/ Ingredients * 1 rack of beef back ribs(the ribs i used in this recipe were 4 ½ pounds) * 1-2 tablespoons beef seasoning(salt, pepper & garlic seasoning will work great as well) * Beef spritz ½ cup beer & ½ cup water Directions * Score the bone side of the ribs do not remove the membrane these ribs don't have a lot of meat and will fall apart * Season your beef back ribs on all sides with beef seasoning * Allow these ribs to sweat out for 30-40 minutes while your smoker heats up * Set your smoker to 250-275 degrees (120–135°C). Im using hickory wood chunks for this cook * Place your ribs on your smoker * After 1 hour spritz your ribs * Continue to spritz every 30 minutes * Once your ribs become probe tender they are done. That usually happens when the internal temperature hits 200-205 degrees(93–96°C). * Once your ribs are done remove from the smoker and wrap in aluminum foil * Let your ribs rest in a cooler or dry ice chest for 45-60 minutes * Slice the ribs in between the bone * Eat as is or plate up with some pickles and sauce! submitted by /u/Paulie_saucee [link] [comments]

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“Mission-led” isn’t a phrase you typically associate with national retailers. But at our special June Nobody Cares event—renamed Seat at the Table: A Conversation on Food Access & Community for the occasion—Dollar General’s VP of Food & Fresh, Allen Warch, made it clear that purpose drives everything they do. “Our mission is to serve others,” Allen began. “It’s in pretty much every aspect of our company, and it has to be in order to make real, sustainable change.” Read More >>

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Welcome to Like a Local, our travel series where writers share how to spend an ideal long weekend in their favorite hometowns. This time, Kristine shares her favorite spots in Bernal Heights—SF’s offbeat gem with dreamy views and even better bites. Known for its unique blend of natural beauty, culture, and history, San Francisco consistently ranks in the top cities to visit in the U.S. for good reason. It’s also long been a haven for the offbeat, the quirky, creatives, revolutionaries, dreamers, and seekers. Read More >>

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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]

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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]

Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and showing us all the mistakes we might make along the way. As a baker, I’m not afraid to practice patience to get to the perfect end result. But here’s the truth: Some shortcuts are worth shouting about, and no-churn ice cream is definitely one of them. In this month’s ice cream episode of Bake it Up A Notch, I spend a lot of time chatting about this exact topic, and all the things you can do with it it. So whether you are looking for an easy summer recipe hack, or you don’t have room to store an ice cream maker, nothing should stop you from making homemade ice cream this summer. Read More >>

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Welcome to Like a Local, our travel series where writers share how to spend an ideal long weekend in a favorite town or city. This time, Marisa brings us to Cohasset, Massachusetts—a charming coastal town just south of Boston. As I was growing up in New York City and New Jersey, living on the New England coast seemed like a dream. Yet, as an adult, when life threw us a curveball, we jumped on a chance to move to Boston—and I am so glad we did. We loved our time there, exploring the charming cobblestone streets and trying all the clam chowder. But as our family grew out of our cozy apartment, we knew we needed more space and eventually settled in the coastal town of Cohasset, about 45 minutes south of Boston. We’ve lived here for five years now, and it truly feels like we’re home. Read More >>

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

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Rocket salad, grilled chicken, grilled peaches and feta cheese 🙂 submitted by /u/tetadzy [link] [comments]

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]

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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]

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For a couple years I’ve been using a glass bottle for rolling out tortillas and pasta dough but now I want to purchase a wooden rolling pin. Which kind would be better for me? submitted by /u/ObjectiveDig3236 [link] [comments]

I throw together this cowboy pasta salad when I want something easy but loaded with flavor, beef, bacon, beans, and…

Hear me out. No I’m not pregnant. But this combo is soooo good. I wouldn’t have expected. I feel I don’t even taste the cheddar in the sun choose it’s almost just adding saltiness and crunch to the bark thins! 😩 submitted by /u/Stephersyas [link] [comments]

I work at tacobell and right now they have a Mikes diablo hot honey. I would suggest, next time you go to tacobell order a couple of sides of that (hint if you go thru the drive thru and ask for it after you get your food they'll probably just give it to you cause the drive thru is timed) Then next time you go to mc donalds use that as your nugget dipping sauce. It's like a spicy (not too spicy) sweet and sour on Crack. Its amazing. Don't get the chicken strips at tacobell. Not worth it they charge like 4 or 5 buck for 2 but the 9 dollar box literally has 2 in the burrito, plus you get 2 tacos, twits and a drink. submitted by /u/Equal_Alternative804 [link] [comments]

I'm a year round College Student that has the privilege of having a full kitchen, but does not have time to cook at all during the week, so I meal prep all my meals on sunday for the week. I've been trying to find a good meal prep for lunches, something that I can eat cold since I don't have time to go back to my dorm during lunch time. I've shifted between a few ideas but most end up being too soggy after sitting prepped for more than 3-4 days. Stuff like wraps, sandwiches, and salads. Any Ideas on either other dishes that could fit the criteria, or hacks to store and prepare the above mentioned dishes to not get soggy would be appreciated submitted by /u/Inevitable-Trouble22 [link] [comments]

This is my first time cooking this dish, also my first time cooking with wine. I saw that there's a "cooking wine", but read that isn't recommended because the ingredients don't compare to actual drinking wine. Is there an alternative to white drinking wine for kids (and former alcoholics, if possible)? Should I use the cooking wine? Should I just be selfish and use the white wine and keep the dish to myself? submitted by /u/Anxious_Ad909 [link] [comments]