Recipes & Food

Whipped cream and store-bought dulce de leche are all you need for this frozen summer treat.

The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.

For the crispiest potatoes ever, toss them in your air fryer. There’s no preheating the oven, no dealing with rimmed baking sheets, and, most importantly, no waiting an hour for your potatoes to cook.

An ancient Persian porridge in which well mashed wheat and shredded meat form a thick, filling, and energizing meal. This version features wheat berries and lamb that’s ideal for a filling sahari or eftār or meal for anytime.

A selection of our favorite flavor-packed green salads.

Learn to make buttery hamantaschen dough, easy to work with for any filling. Rich, delicious, orange-scented cookies. Kosher, Dairy.

In this video, we introduce you to a dish that's more than just a soup; it's a complete meal. Our Turkish Mantı Soup is budget-friendly and simple to make, perfect for feeding a big family or impressing guests without stress. We've focused on creating a recipe that combines ease with flavor, ensuring anyone can make it. Watch as we guide you through each step, from prep to plate, and discover how satisfying cooking at home can be with this standout soup recipe.😍🙏🏻 250 g frozen Mantı 1 chicken breast, 320 g ½ teaspoon salt 1 teaspoon black pepper 8 cloves of garlic 4 tablespoons pomegranate sour (4 tablespoons soy sauce + 1 tablespoon molasses or agave syrup + 1 lemon juice works great) 1.5 heaped tablespoon tomato paste (4 tablespoons tomato puree works great) 1 tablespoon oregano 2 tablespoons olive oil 1 tablespoon cayenne powder 3 tablespoons of olive oil 1 onion, 60 g, chopped 1 tablespoon butter 1 tablespoon flour 200 g boiled chickpeas 9-10 sprigs of parsley 1.5 liter water Put the chicken breast to the food processor and blend until they become very small. Take the chicken into a bowl. Add salt, blackpepper, tomato paste, pomegranate sour, olive oil, garlic, oregano and cayenne pepper and give it a mix. Put it in the fridge and rest it for about 1-2 hours. Pour 2-3 tablespoon olive oil into the pan, add onion and cook them. Put the marinated chicken into the pan and keep cooking. When the chicken’s color turns a little bit, make a hole in the center and put butter to melt. When it melts add flour and sear until the flour turns to light brown. Pour the water, when it starts to boil add the frozen mantı and boiled chickpeas. You can use any kind of pasta instead of mantı. When mantıs are ready the dish is also ready to eat. JOIN: https://www.youtube.com/channel/UCONn... SUBSCRIBE: https://bit.ly/38QQ03R ►SUBSCRIBE ► ►► https://bit.ly/38QQ03R ►CHECK OUT OUR TURKISH CHANNEL ► ►► https://bit.ly/2EJ0NU3 ►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► https://bit.ly/2G62xHD ►Our Amazon Store for USA Shopping: https://amzn.to/3MMadOa ►To subscribe our Turkish channel: http://bit.ly/RefikaninYemekOkulu To follow what is happening in our kitchen and cooking school; ►Facebook: https://www.facebook.com/refikaninmutfagi ►Instagram: https://www.instagram.com/refikabirgul/ ►Twitter: https://twitter.com/refikabirgul ►Website: https://www.refikaninmutfagi.com ►The handcraft products that we use in our kitchen: https://goo.gl/0aKsMW

The supremely comforting one-pot rice dish, perloo (pronounced every which way, including PER-low, PER-la and per-LOO), is a Lowcountry staple with roots in West Africa This Charleston version from “Rodney Scott’s World of BBQ” by Rodney Scott and Lolis Eric Elie (Clarkson Potter, 2021) calls for two key ingredients: Charleston Gold rice, an heirloom grain, and leftover smoked chicken Feel free to use arborio rice or another short-grain variety if you can’t get Charleston Gold; and you can buy the smoked chicken from your local smoke shop or BBQ restaurant, or in a pinch, use grocery store rotisserie chicken

Congee comes in many textures and flavors, under a number of different names, and is eaten widely across East, South East and South Asia This particular version of congee is not traditional to any region or cuisine, but is a seasonal interpretation, incorporating butternut squash for a warming, naturally sweet, earthy glow The chile oil delivers a lively counter to the mellow nature of this congee, delivering both heat and savoriness

We tested every variable to find the best method and ingredients to make the ultimate Genovese-style basil pesto sauce that tastes just like it came from the Ligurian hills of Italy.

Sometimes called "white gazpacho," this elegant cold soup is thickened with almonds and bread and brightened with a splash of sherry vinegar.

Chilled potato-leek soup, or Vichyssoise, is an excellent budget dish to have up one's sleeve. At its most basic, the soup's humble ingredients combine to form a silky, luxurious meal far greater than the sum of its parts. The velvety green soup in River Cottage Veg contains not only the potatoes and leeks, but also a couple of cucumbers and heads of butter lettuce as well. The greenery adds a refreshing touch and brilliant color to the soup, and the dollop of creme fraiche at the end is the perfect tangy-rich note to finish.

After coming home to a late-summer glut of garden produce, with a container full of pesto and a pile of zucchini and lettuce at my disposal, I did the only reasonable thing and put them all together. The result is this creamy, bright summer soup, packed with flavor from a dollop of pesto stirred into it just before serving.

The sauce for this butter chicken is cooked slowly and takes on a long-cooked tomato flavor, while broiled marinated chicken adds a bit of char and acidity to the final dish.

These recipes span a number of cultures and are ideal for a filling and satisfying iftar.

You've probably heard that too much moisture is a problem when it comes to roasting vegetables, but in the case of broccoli, adding a bit of moisture via steaming is the ticket to broccoli that's perfectly browned, tender, and flavorful.

For a speedy snack that's ready in less than five minutes, blend cottage cheese to make a luxuriously smooth and creamy dip you'll want to eat with everything. Serve it with crackers, raw vegetables, or smear it on toast with your favorite jam or compote.

A step-by-step guide to making McDonald's McRib, the rarely available pork-and-barbecue-sauce sandwich with a cult-like following.

64 sandwiches, only one winner.

There's no shortage of ideas when it comes to cooking with kale, the power greens on everyone's shopping list. With so many varieties, you can use kale in salads, soups, pastas, stir-fries, and even in cocktails.

Shatteringly crisp with a soft, fluffy interior, British chips are something of a marvel when done right, and are especially delicious when you season them liberally with a dash of salt and malt vinegar.

After experimenting with various flours and methods, I've finally landed on a foolproof recipe. Here's the science behind how to make a gorgeous, tender, and long-lasting loaf.

This Mexican sandwich features a delightful jumble of crisp chorizo and fluffy potatoes topped with a crunchy slaw and slabs of tangy cheese all served on a smoky, lightly charred salsa-griddled bun.

Nestle sweet-tart strawberries, mangoes, or kiwis into a thick cloud of whipped cream—then sandwich it all together between two slices of pillowy milk bread for a delightful treat.

This famed Provencal sandwich is packed with tuna, tomatoes, boiled eggs, plenty of olives and olive oil, and more. The result is both bright and fresh, and rich and satisfying.

A basketweave of crisp bacon and cheesy bodega-style eggs are served square on a bulky roll for the bacon-iest, cheesiest BEC ever.

With fruity, bittersweet flavor from dark chocolate, nuttiness from malted milk powder, and a pinch of salt to bring it all together, this hot chocolate is a little sweet, a little salty, and oh-so-satisfying.

With an aromatic broth for sopping up with fries or chunks of bread, these briny little mussels make even the most mundane weeknight feel like a night out at a bistro.

From weeknight wins to seafood showstoppers, these are some of our favorite fish soup recipes that know how to deliver.

These palm-sized Filipino steamed rice cakes are ideal to dip into your favorite stew, serve with a sweet or savory topping, or enjoy all on their own as a satisfying snack.