Confort

There’s really no reason not to celebrate meatloaf — it’s simple, budget-friendly, cleanup is a breeze and there are almost always leftovers for next-day sandwiches While beef is often the go-to choice for the meat, turkey is a flavorful alternative that can take on a slew of mix-ins Here, seasoned bread crumbs, garlic powder and Worcestershire do the work, but a teaspoon of Italian seasoning or a palmful of fresh, chopped thyme or sage can be added for an extra boost

Bolis de Pay de Limón are creamy, tart ice pops with vanilla cookie crumbs swirled in to emulate the classic key lime pie.

Crisp on the outside and warm and melty on the inside, these tacos gobernador are filled with a shrimp and tomato stew and sprinkled with cheese before being folded and griddled.

The main ingredients of Caesar salad—anchovies, garlic, olive oil, black pepper, toasted croutons, and Parmesan cheese—are naturals when reimagined as two different pasta sauces.

Thick, cheesy, and briny all at once, this Caesar dip pairs the assertive garlicky anchovy flavor of Caesar dressing with the texture of a cream cheese-based dip. Scoop it up with crunchy vegetables, chips, or salty crackers.

Crispy roasted potatoes with crunchy edges and a soft, fluffy center tossed with a savory Caesar dressing–inspired infused oil. Serve them as a side with a roast or offer them as a starter or party snack alongside a creamy dip for dunking.

With a chocolatey coconut base, a creamy custard icing in the middle, and more chocolate on top, Nanaimo bars are an iconic Canadian treat.

Coconut milk does double duty here in this light yet hearty rice dish that straddles the line between side salad and pilaf-like main First the rice is simmered in creamy coconut milk, then the remaining milk is used to make a soothing dressing spiked with lime juice, peanut butter, toasted peanuts and garlic, with a little added heat from chile sauce Fresh cherry tomatoes and chopped herbs turn it all into a rice salad that can be a flavorful side for grilled chicken or the base for fried eggs.

These extra large biscuits are crisp, golden, and exceptionally fluffy. Plus: They're easier than classic cut biscuits.

Making a tagine might not be the most labor-intensive task, but it can definitely be time-consuming In this non-traditional recipe, you'll enjoy all the classic flavors of a m'qualli chicken tagine but in less than an hour Made with preserved lemon and olives, this dish is perfect for satisfying your mid-week Moroccan food cravings

Here's a recipe for falafel that's crisp on the outside and light and fluffy on the inside, while still very moist and packed with herb and spice flavor.

The beauty of a tres leches cake is that it is perennial in its appeal Cold, light and yet still decadent in the summer, comforting and familiar in the colder months, it is a cake for all occasions and seasons Don’t be afraid to engage in a little experimentation and play

The sure-fire combination of sausages, peppers and onions is ready-when-you-are when you make them in the slow cooker (Once the sausages are cooked through and the peppers and onions are tender, they can hold on “warm” for up to 2 hours.) Searing the sausages in a skillet is the only cooking you’ll have to do, but it’s an important step that fortifies the sauce with the sausage’s brawny, spiced juices The sweet peppers and onions will tangle in the light, tangy tomato sauce

This homey dish takes comforting canned tuna to richer, silkier heights Mayonnaise helps to hold the tuna together and toasted sesame oil lends incomparable nuttiness You can adjust the seasonings to your taste: Use as much or as little soy sauce as you’d like for a savory accent

Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it’s no wonder it is one of the country’s most successful culinary exports As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness Round, pale yellow Asian pears are traditional, but Bosc pears are just fine

Inspired by the combination of warm spices, nuts and sweet raisins used in Iranian dishes such as jeweled rice and various fragrant stews, this comforting and speedy one-pot chicken and rice gets a fragrant boost from turmeric and cardamom, plus roasted pistachios and golden raisins Chicken thighs are browned in olive oil until golden, then the spices are bloomed in the same oil to release all of their aromas; the chicken and rice simmer in broth together While saffron is often used to season rice and impart a golden hue, it is expensive

A buttermilk-pickle brine and a well seasoned dredge work together with the air fryer for this quick, easy, and fantastically juicy and crispy "fried" chicken.

Rumbledethumps is a traditional Scottish dish akin to the English bubble and squeak or the Irish colcannon. It's a hearty, comforting side dish combining mashed potatoes, cabbage (or sometimes kale), and onions. These ingredients are mixed, seasoned with salt, pepper, and sometimes nutmeg, then baked in an oven until the top is golden brown. Often, it's topped with grated cheese, which melts into a deliciously crispy crust. Rumbledethumps showcases the simplicity and warmth of Scottish home cooking, making it a beloved comfort food, especially during the colder months. 👇 RECIPE BELOW ❤️Hello, viewers! I've noticed that only around 11% of you watching are currently subscribed. I'd love to continue creating helpful content for all of you. So, if you've enjoyed this video and would like to see more in the future, I'd really appreciate it if you subscribed! I aim to help as many people as possible by sharing my knowledge and expertise. By subscribing, you'll help this channel grow so I can deliver valuable information. Thanks for your consideration, and I look forward to continuing to engage with all of you in the comments. Already subscribed? ▶ Turn on Ringtone 🔔 to be notified of new videos 🙏 SUPPORT OUR CHANNEL 🙏 It would certainly go a long way in helping me ❤️ Support my little channel on Patreon (only if you want :) https://www.patreon.com/backyard_chef MY BUY ME A COFFEE PAGE: https://www.buymeacoffee.com/backyardchef Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do. Taking Cooking food back to basics. Ingredients: - 2 pounds (about 900g) potatoes, peeled and cut into chunks - boil - 1 head of cabbage or a bunch of kale, roughly chopped - 1 large onion, finely chopped - 4 tablespoons (about 60g) butter, divided - 1/2 cup (about 120ml) milk or cream - Salt and pepper, to taste - 2 cups (about 200g) shredded cheddar cheese (or any strong, mature cheese of your preference) Green onions 3 fine chopped oven to 360°F (180°C) 15 - 20 mins Air fryer 340°F (170°C) 15 mins https://amzn.to/3QRaC3F I use a HYSapientia 24L Air fryer oven @HYSapientia My Camera gear Camera x 2 https://amzn.to/3XxpWF1 16mm F1.4 lens - https://amzn.to/3GK8rvi 18-105 F4 lens - https://amzn.to/3idBmOf Battery Grip - https://amzn.to/3FXDTFT Camera monitor https://amzn.to/3PUioLl Tripod https://amzn.to/44mgs2q Tascam DR-05x https://amzn.to/3uhQ0qF Favourite wireless recording system https://amzn.to/46NWRKc Lapel collar mic https://amzn.to/3O9KDnQ My first wireless sound - https://amzn.to/3gxivxd Lights - https://amzn.to/3VrUFli Action camera - https://amzn.to/3XzPQrR GOPRO - https://amzn.to/3OCfHeL PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. If you click one of the links and purchase, I will receive a small commission. This is at NO extra cost to you, which will assist me in maintaining my channel and creating more videos. I appreciate your support, and thank you for considering using these links.

We have excellent pulled pork recipes galore, from slow-smoked pork shoulder done in the Carolinian style to Cuban-style roast pork, cochinita pibil, a Thai-inspired shredded pork feast, and a Dr. Pepper-doused slow cooker number. If it's pork and you can shred it, we've got it—plus some great ideas for what to do with the leftovers.

An upside down take on typical skillet meatballs, these juicy garlic-and-herb filled ones are smothered in greens rather than being cooked on top or alongside them, an ingenious trick to streamline efforts for weeknight cooks The meatballs first brown in the pot for both color and flavor, then are covered with a mound of greens, which achieves two feats: It gently finishes cooking the meatballs while the chard and lemon slices steam and collapse on top, draping themselves over these hidden delights Scoop them up with a soup ladle, spooning the lemony pan sauce over everything.

Simmer chunks of juicy ripe tomatoes to make this aromatic, tangy chutney, which gets its distinct earthiness from fresh curry leaves. I always keep it on hand to serve with biryani, rice, dal, grilled chicken, and more.

A collection of our favorite recipes that showcase the versatility of cornmeal, including Northern- and Southern-style cornbreads, hushpuppies, Jamaican cornmeal porridge, and a sweet and savory corn casserole.

This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups

With heaps of fluffy vermicelli, rice, tender black lentils, and soft pasta elbows, koshari is an iconic Egyptian meal that’s worth seeking out and making at home.

Fiery from dried chiles, tingling with Sichuan peppercorns and studded with peanuts, this kung pao tofu recipe is a vegetarian take on kung pao chicken, the classic Chinese American restaurant staple Though variations on this dish abound, this version swaps in tofu for chicken, treating the tofu similarly Pressing the tofu removes excess moisture, leaving more room for flavor to penetrate and giving it a denser, chewy texture

In this speedy, pantry-friendly meal, jammy eggs and wide egg noodles are tossed with melted butter, sour cream and lemon juice to make a silky, tangy dressing Then, the soft noodles and eggs are topped with poppy or sesame seeds for crunch, and scallions and herbs for a fresh, green pop of flavor and color Hand-tearing the eggs over the noodles ensures that every drop and crumble of yolk is caught, and gives the dish a pleasingly rustic texture

Yangnyeom dak, or Korean fried chicken, known for its crunchy exterior and spicy-sweet glaze, became popular in South Korea when fast-food places opened there after the war Along with budae jjigae, tteokbokki and corn cheese, it’s part of a category of food known as “anju,” or dishes typically eaten with alcohol, but it's a crispy, sticky delight no matter what you're drinking This five-star version, which was adapted from “Quick & Easy Korean Cooking” by Cecilia Hae-Jin Lee (Chronicle, 2009), can be made with boneless chicken thighs or bone-in wings.

Spicy, fermented Napa cabbage kimchi can be eaten at any stage of the fermenting process: My preferred aging time for baechu kimchi is between two and three weeks, when it has acidic funk and slight effervescence, but the vegetables retain their textural crunch.

You can make our creamy banana ice cream with just one ingredient—but a couple of pantry ingredients make it so much better than any other "nice" cream.

These cookies get their rich banana and toffee flavor from caramelized bananas and brown butter. Customize them with chocolate chips or toasted coconut flakes.