Recipes & Food

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

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.

This Southern Italian dish of eggs poached in a spicy tomato sauce is fantastic for brunch, breakfast, or even a light supper.

This recipe collection that shows the breadth of options at your fingertips when you have a few cans of tomatoes in the cupboard. Sauces, pastas, soups, stews, braises, and egg dishes are included.

This popular iced espresso drink is refreshing and fizzy thanks to the addition of tonic water. It's easy to make and easily adaptable to a number of different flavorings.