I specifically say "easiest" not "best", because sometimes we're tired after work and just want a five/ten minute thing.

I'm currently eating a bowl of my easiest salad, consisting of:

Ingredients
Can of chickpeas
Bunch of roquette (aragula for the Americans here)
Couple of handfuls of green beans
Couple of tomatoes
Alfalfa if you have it

Dressing
2 tablespoons Dijon mustard
Olive oil
Swish of red wine vinegar (white wine vinegar would work as well, as would balsamic probably)
Salt/pepper
Lemon juice
Dried dill (optional)

Looks like a lot, but if you have the ingredients it's super easy.

1. Drain the chickpeas, put in a bowl, add all the dressing stuff.
2. Stir, and also maybe mash some of the chickpeas for texture (I just use a fork and do both at the same time)
3. Roughly chop up the tomatoes and green beans, add them and the roquette/alfalfa to the chickpeas, then eat.
   Takes like five minutes.

What are yours? I am so so often lazy and hungry. I need easy recipes.

Sweet Smokey Rub

Ingredients

• 1 Cup Brown Sugar
• 1 Package Onion Soup Mix
• 1/3 Cup Smoked Paprika

Method

Place in the blender and blend on high until all of the onion bits are fully powderized.

Using

Dip your meat in oil then in the dry rub.
As it cooks the sugar melts and creates a nice crispy coating.

Hey ~food! I'm relatively new here, but I would love to share my love of cookbooks with you all and discover some new ones to add to my collection.

While Salt, Fat, Acid, Heat and The Food Lab are certainly some of my favorites. I have discovered others that I have repeatedly gone back to that aren't as decorated with rewards.

One of my favorite authors as of late, Olia Hercules, has a couple of cookbooks that I absolutely adore! She specializes in Ukrainian dishes and her recipes have helped dispel the myth of potatoes and cabbage being the only slavic ingredients. Mamushka is her first cook book with several great recipes, including a chicken marinade that is impossible for me to get away from. Summer Kitchens is another lovely cook book by her that reads like a love letter for documenting Ukrainian cuisine and has so many great vegetable recipes.

I'm curious to hear about other people's recommendations! Please give me a another reason for needing a devoted bookshelf for my collection.

Was a fun little project. I worked on the drinks myself first, then gave them to my roommate for a blind taste test, and asked her to describe the kind of character she thought the drink was about. If she wasn't at least mostly right, then I'd have to try again - but they somehow ended up a lot more accurate than I expected to be, despite the fact that she knows nothing about this D&D game, haha. I guess we're just really on the same wavelength?

Anyway, without further ado, here are the recipes! If there are any other mixologists on here, I'd love to hear what you think - and you want to try (something like) any of these drinks but are missing an ingredient or two, let me know and I'm happy to try to suggest a few possible substitutions.

Avery

• 0.75 oz chartreuse
• 0.5 oz montenegro
• 0.5 oz black walnut liqueur
• 0.5 oz distilled water

Liz

• 0.75 oz peated gin
• 0.75 oz crème de violette
• 10 drops lemon juice
• yuzu bitters

Matoya

• 1 oz mezcal
• 1.5 oz lemon tonic
• cardamom bitters

Morgana

• 1 oz plum gin
• 1 oz white rye
• 1 oz distilled water
• lavender lemon bitters

Sylvaire

• 0.75 oz cognac
• 0.25 oz pomegranate liqueur
• 0.25 oz grand marnier
• 0.75 oz peach juice
• peychaud’s bitters

V

• 0.75 oz peated gin
• 0.25 oz galliano vanilla
• 0.25 oz absinthe
• 1 oz peach juice
• hibiscus rosehip bitters
• cucumber twist (i.e. take a thin lengthwise slice of a baby cucumber and curl around the inside of the glass)

At the moment some people will say that Shepherd's Pie and Cottage Pie are the same thing (mince meat, sometimes vegetables, covered with potato mash and oven baked), and other people will say that Shepherd's Pie must be minced lamb or minced mutton and Cottage Pie must be minced beef. I don't care, call it what you want. But I was interested about what people said in the past, so here are some old recipes I found in the Internet Archive.

One of the problems I'm having is that some books use "shepherd's pie" and some use "shepherd pie" and the OCR of older books is not great so searching for the correct terms doesn't always return the books, because the OCR is saying something like "Shepherd He" instead. I'll be poking around a it more on Sunday and adding a bit more as I find them.

Lots of these recipes are submitted to news papers and magazines by readers.

1850 - 1899

Rural New Yorker 1850 Edit: sorry, it's 1916

https://archive.org/details/ruralnewyorker75/page/986/mode/2up?q=%22shepherd+pie%22

"Shepherd Pie. — The left-over meat should be sliced instead of chopped for this recipe. Butter a baking dish and cover the bottom with hot mashed potatoes. Pour on the gravy and sliced meat, cover with more mashed potatoes. Pile the potatoes on lightly and leave the top uneven. Dot with butter and place in hot oven for 10 minutes."

Nor'west Farmer 1882 EDIT, sorry, this is 1915 (I was looking at the IA date, not the date printed on the page)

https://archive.org/details/norwestfarmer3419unse/page/28/mode/2up?q=shepherd+pie

mentions that scraps of left over meat can be made into shepherd pie

La cuisine anglaise et la pâtisserie : traité de l'alimentation en Angleterre au point de vue pratique, théorique, anecdotique et descriptif 1894

https://archive.org/details/lacuisineanglai00suzagoog/page/n108/mode/2up?q=shepherd+pie

I don't speak French but I'm pretty sure they're asking for beef cuts here.

Cookery by Amy G Richards. 1895

https://archive.org/details/cihm_12438/page/n127/mode/2up?q=shepherd+pie

The recipe says "1 lb cold meat - 1/2 gill gravy - 6 large potatoes boiled and mashed - pepper and salt - 1 tablespoon milk - 1 oz butter. Cut the meat into small pieces, sprinkle it with pepper and salt, put it into a pudding dish, pour the gravy over. Add milk, butter, pepper and salt to potatoes, cover the meat with them, smooth with a knife and mark over with a fork, or the potatoes may be put through a forcing tube. Bake three quarters of an hour. Serve hot."

1900 - 1920

The complete Indian housekeeper & cook : giving the duties of mistress and servants, the general management of the house, and practical recipes for cooking in all its branches (Caution, lots of colonialism) 1909

https://archive.org/details/b21528640/page/278/mode/2up?q=shepherd+pie

The book mentions Shepherd's Pie: "This is a form of potato pie made with mince, or it may be made with raw collops, or raw meat minced fine and seasoned with pepper and salt." (A collop is a slice of meat.)

The recipe for potato pie appears a page or so earlier: The recipe says "Potato Pie is seldom seen in India. Mash a sufficiency of potatoes thoroughly with milk, pepper, and salt. Make a good thin gravy, and use this to cover thin slices of mutton sufficient to half fill a pie-dish. Pile your mashed potatoes over, trim neatly, and score with a fork. Push into the oven, and serve very hot." (interesting to me that the scoring the potato with a fork appears so early)

Magnet cream separator cook book 1910

https://archive.org/details/cihm_78529/page/n17/mode/2up?q=shepherd+pie

The recipe says "Shepherd Pie - put cooked meat through chopper, season with salt, pepper, and onion juice, moisten with gravy, mash potatoes, add a beaten egg, melted butter (size of an egg), place this on meat, dot with pieces of butter and bake until thoroughly hot and nicely brown on top. A good dish for leftovers".

Onion juice, or thinly sliced onion, become more common in the early 2th century.

The Cook County cook book 1912

https://archive.org/details/cookcountycookbo00asso/page/372/mode/2up?q=shepherd+pie

"SHEPHERD PIE.— Spread over a small platter, thoroughly buttered, warm mashed potatoes, mixed with enough milk to make it a little soft, and set in the oven to brown. When stiffened enough, and as brown as pie crust, pour over it minced cold mutton, warmed in a little thickened gravy. Is a nice breakfast dish. —-Mrs. J. R. Bogen, 2722 S. Dearborn St., Chicago, 111."

I find it interesting that people's names and addresses are published. This recipe specifies mutton (probably cold leftover mutton). I find it interesting that she suggests it's a nice breakfast dish, and deconstructs the formula by putting the browned mash under the meat.

And here's a picture of South Dearborn Street in 1905. https://www.bridgemanimages.com/en/barnes-crosby-fl-1900/south-dearborn-street-chicago-illinois-usa-c-1905-b-w-photo/black-and-white-photograph/asset/6354687

The same book has a recipe for Cottage Pie on the same page. Here's a cut 'n' paste. "COTTAGE PIE. — Chop cold roast 'beef or veal fine. To each 2 cups of meat add 1 teaspoon onion juice, 1 teaspoon fine-cut parsley or 1 tablespoon chopped celery, 1 tablespoon chopped green peppers, if liked, 1 teaspoon salt, and 1/2 cup gravy stock or boiling water. Mix all together, pack in a buttered dish, cover with a layer of hot, very soft mashed potatoes, about 1 inch thick. Brush the top with milk or wthite of t^^. Bake in a hot oven until the potato is well browned. — Mrs. M. Evans, 2019 S. Clark St., Chicago, 111."

To me this reinforces the point that shepherd's pie and cottage pie were both ways to use up meat leftovers, and while some people were making a distinction between lamb and other meats lots of people weren't.

Recipes: Proved and Approved 1913

https://archive.org/details/recipesprovedapp00unse/page/30/mode/2up?q=shepherd+pie

"Mince fine, cold meat of any kind and two small onions, season with pepper and salt. Place in an ordinary pudding dish, pour over all some gravy. Boil six large potatoes, mash, and add one beaten egg, a little salt and a tablespoon of butter, beat well, then spread over top of meat and place in hot oven to brown."

This adds an egg to the mash, and uses more onion than we've seen so far.

Low cost recipes by Harbison, Edith Gwendolyn, comp 1914

https://archive.org/details/cu31924003573932/page/n49/mode/2up?q=shep

"Chop some cold cooked mutton quite fine. Measure and for each pint add salt and pepper to taste, 1/2 teaspoonful of onion juice, a dash of curry powder and 1/2 pint of brown sauce. Mix and spread in a greased dish. Cover with a thick layer of hot mashed potato, dabbling the top with a little beaten egg yolk. Brown in a quick oven."

The meat is quite specific: cold, cooked, mutton. I'm not quite sure what 1/2 teaspoon of onion juice is going to achieve here, it doesn't sound like enough to do anything.

* Cook book 365, no. 2* by Pechin, Mary Shelley 1915

https://archive.org/details/cookbook365no200pech/page/62/mode/2up?q=shepherd+pie

"Cover the bottom of a well greased baking dish, with mashed potatoes, if the potatoes seem too stiff, add a little milk, then fill in the dish with beef cut into small pieces, add a little onion juice and the gravy left from roast, or some hot water seasoned with salt and pepper, and a little melted butter, cover the dish with a layer of mashed potato sprinkled over with bits of butter, place in hot oven and just reheat the meat and potatoes. Serve hot with some pickles."

More onion juice, and also this covers the bottom and top of the dish with mash.

The Kitchen Encyclopaedia 1916

https://archive.org/details/in.ernet.dli.2015.148252/page/n345/mode/2up?q=shepherd

"This is made in the same way as Mutton and Potato Pie (p. 333), but with less onions — about 1 tablespoon chopped onion. The surface is either roughened with a fork or smoothed down with the blade of a knife, brushed over with yolk of egg and the whole baked in a moderate oven till browned"

Here's the recipe for Mutton and Potato Pie

"Line a pie-dish with alternate layers of sliced parboiled potatoes, sliced blanched onions, and small thin slices of cooked mutton. Season with salt and pepper, moisten with stock, cover with a greased paper and bake for 1 hour in a moderate oven. Remove the paper 15 minutes before serving, to brown the potatoes."

Make a little meat, go a long way: Use savoury stews and meat pies (with Italian translation (US Department of Agriculture) 1917

https://archive.org/details/CAT31328029005/page/n3/mode/2up?q=shepherd+pie

"This is the name of a meat pie with a mashed potato crust browned in the oven".

Here's the recipe for Meat Pie.

"MEAT PIES Another good way to use a little meat. Have you ever used rice, cornmeal mush, or hominy for a crust? This is less work than a pastry crust and saves wheat.

4 cups cooked corn meal, rice or hominy
1/8 teaspoon pepper
1 onion
1 teaspoon of fat
2 cups tomato
1 pound raw meat or left-over meat cut up small
1/2 teaspoon of salt

Melt the fat, add the sliced onion, and, if raw meat is used, add it and stir until the red color disappears. Add the tomato and seasoning. If cooked meat is used, add it with the tomato and seasoning, after the onion is browned, and heat through. Grease a baking dish, put in a layer of cereal, add the meat and gravy, and cover with the cereal dotted with fat. Bake half an hour."

And then just because, here's a recipe that I'm not going to comment on just to show how far some recipes deviate from the lamb / mutton mince plus mash formula:

Northfield Press 1930

Mackeral Shepherd Pie

https://archive.org/details/1930-05-30_Northfield-Press/page/n5/mode/2up?q=shepherd+pie

"Shepherd Pie with its fluffy topping of mashed potatoes is well-known everywhere, and when fish takes the place of meat in the pie its popularity grows apace. To make Mackerel Shepherd Pie drain an 8 ounce can of diced carrots and add to half a cup of canned peas. Stir gently into two cups of thick white sauce. Flake the fish from a one-pound can of mackerel and fork very carefully into the sauce so that it remains in fairly large pieces. Pour into a buttered baking dish and pile fluffy, well-seasoned mashed potatoes on top. Brush with melted butter and bake in moderate oven until very hot and the potatoes are a golden brown."

Hello!

I was just wondering if anyone has any tried and true vegetarian/vegan cabbage recipes? I got a local farmer's produce box and have been receiving a whole head of cabbage each time. I'm running out of ideas on what to make. So far I have made:

• Korean Vegetable Pan Cakes
• Veggie Stir Fry
• Ginger Cabbage Gyoza
• Cabbage Stew
• Sour Kraut
• Veggie Lasagna
• Atkilt

It's to the point where I'm tossing cabbage into whatever (shredded cabbage ontop of tacos or on
veggie burgers, mixing it into spaghetti sauce, etc.). So any recommendations on additional things that can be made with cabbage would be most appreciated!

I'm looking for the simplest possible marinade recipe. Something with very few ingredients that will work on any cut of meat.

My plan is to use that as a base and learn to modify it based on the meat, dish, and flavor profile I'm going for.

I just ordered an Instant Pot Pro Crisp 11-in-1 w/ Air Fryer Combo (8 Quart).

There are a lot of gnarly videos out there. I'm a good cook and really only want this for the pressure cooker, but I figured that the dehydrator and air fryer might be handy. Also, it looks classier than the other models.

If you have some good recipes, please share! I pretty much like everything and can cook absolutely anything thrown at me.

Previous threads:

• 2020 from kfwyre
• 2018 from MindsRedMill

So the garden plot has succeeded beyond my wildest expectations, and I can't give away enough tomatoes, tomatillos, and hot peppers.

I'm averse to the risks and expense of home canning, but otherwise open to suggestions. There's a wide variety of heirloom cherry (if you can get seeds for "Brad's Atomic Grape", they taste amazing), Roma, and beefsteak types.

Tomatillos are getting roasted and made into salsa verde for freezing.

I'm going to make freezer salsa rojo, but any other suggestions or favorite recipes are welcome. [I do have a dehydrator, but that seems like cheating.]