Recipes & Food

With a little planning, you can transform your vegetables from bland or bitter to tender, savory, and even sweet by soaking them in a salt-water brine before cooking them. Our writer Tim Chin put several different vegetables to the test to discover the optimal brine salt concentration and time.

With crisp noodles and vegetables coated in a tangy dressing, this salad is reminiscent of the ubiquitous Chinese chicken salad, which isn’t actually Chinese in origin Stripped of the chicken and given a more accurate name, this vegan take is a fresh salad with lots of textures and no active cooking Fridge stalwarts carrot and celery combine with robust cabbage to provide heart and heft, while store-bought crispy fried noodles (sometimes sold as chow mein noodles) bring mouth-watering crunch

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

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it A traditional Greek salad dressing usually consists of olive oil and red wine vinegar; this recipe adds garlic and oregano

This colorful, meal-of-a-salad from Lidey Heuck’s cookbook, “Cooking in Real Life” (S&S/Simon Element, 2024), is inspired by two dishes: classic Greek salad (also known as horiatiki) and fattoush, the Lebanese salad of vegetables and pieces of fried pita The ingredient list may look long at first, but each ingredient contributes to the harmony of the salad: bell pepper and cucumbers for crunch; shallot, olives and capers for a bit of tang; chopped tomatoes for sweetness Pan-fried halloumi adds richness and heft, but you can skip the searing process and instead opt for a 6-ounce block of feta, if desired

Mole verde is one of the seven famous moles from the southern Mexican state of Oaxaca There are an almost infinite number of variations on this classic mole — the type of ingredients, the method of preparation, the length of time cooked and what is served with it But what they have in common is their shade of green, from raw moles that are bright emerald green to the long simmered, charred vegetable mole that has a deep olive hue

Recipes for when you have lots of chickpeas (brown-butter chickpeas, chana masala) or just a little (taverna salad).

Crunchy cucumbers and creamy avocados are the stars of this simple five-ingredient salad Peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape After being cut into bite-size pieces, they are combined with salt to draw out moisture, concentrating their flavor

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

A study in contrasts, this textured salad tops mild, gentle zucchini with a bold, invigorating mix of fried capers and toasted bread crumbs First, you’ll soak diced zucchini in a tangy lemon-mustard dressing While the zucchini soaks up flavor, you prepare the toppings, sautéeing capers, garlic and bread crumbs until crispy and crunchy

This squishy, snackable Iowa loose meat sandwich brings well-seasoned beef crumbles, onion, pickles, and mustard together on a bun, for an undeniable combination of classic Midwestern flavors.

This recipe adapts a technique from making Chinese egg drop soup — gently poaching a thin stream of beaten eggs in simmering liquid — to a Western-style breakfast of scrambled eggs The results are special and one of a kind Drizzling the eggs into hot cream gets them to set into tender, velvety curds that end up bound with a rich custardy sauce, perfect for spooning onto buttered toast

The cookbook author Kenji López-Alt dives deep into a question of his own, with computer models and all.

Tricolor quinoa combines the tenderness of white quinoa with the pop of the red and black grains All soak up a Dijon-sherry vinaigrette in this blend of chewy tangy cranberries, crunchy salty almonds, creamy avocado and refreshing parsley This salad —tasty warm, at room temperature or cold — is a great way to use up leftover or rotisserie chicken

These salt-and-vinegar kale chips from “Tenderheart” by Hetty Lui McKinnon (Alfred A Knopf, 2023) feel decidedly snacky, but team them up with fried chickpeas, avocado and an optional frizzled egg and they become a delightfully textural meal To encourage maximum crunch for your chips, it is crucial to dry your kale well after washing, and give the chips ample time in the oven to crisp up, since they’re doused in vinegar for extra verve

Smashed, salted cucumbers form the base of cooling summer salads in many parts of Asia, whether dressed with rice vinegar and soy sauce or spicy Sichuan peppercorns, chiles and peanuts This version pairs smashed cucumbers with avocados for creaminess, along with briny shrimp steamed with sesame oil Served with rice or flatbread, it makes a light summer meal, but you can serve it on its own as an appetizer, to open for grilled or roasted meat or fish.

This sopa de aguacate is a fresh and simple creamy soup that can be eaten chilled or at room temperature for a quick meal The onion, garlic and cumin create a delicious base that pairs perfectly with the lime juice’s acidity Top off this sopa with chile de árbol oil and pepitas for a little hit of heat and a hint of nuttiness

These 19 shredded chicken recipes take advantage of simple cooking techniques to make soft, pulled chicken for every type of dish, adding both protein and flavor.

These Strawberry Biscuits are studded with fresh, ripe strawberries and drizzled with a sweet vanilla glaze. Hello Springtime flavors!

Caldo de costilla, a popular pick-me-up, makes a simple and satisfying dinner that becomes blank canvas for leftovers, J. Kenji López-Alt writes.

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

Fried rice is arguably one of the easiest and tastiest ways to use up leftover cooked rice. From classic shrimp fried rice to omelette-topped Japanese omurice to flavor-packed Indonesian nasi goreng, we've got recipes and techniques to make restaurant-quality fried rice at home, with or without a wok.

Sweet, spicy, and acidic, this Maharashtrian-style gajarachi koshimbir features carrots tossed with lime juice, a spice-infused oil, cilantro, peanuts, and grated coconut for a crunchy and aromatic side salad.

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.

Grilling the chicken, romaine lettuce, and croutons adds smoky char to make this grilled chicken Caesar better than ever.

This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough.

Popular in Rome, pizza al taglio is a rectangular pizza that’s sold by the slice and is often eaten on the go as a salty, savory snack The dough tends to be crisp-edged and light rather than chewy, and the toppings, which can vary widely, are often seasonal This quick, untraditional version can be made on a sheet pan in less than three hours