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    1. Let's Share Recipes!

      With Pepperplate.com moving their service to an overpriced subscription (queue the exodus), I've been moving some key recipes over to Paprika¹, I figured it'd be a good time to ask for some decent...

      With Pepperplate.com moving their service to an overpriced subscription (queue the exodus), I've been moving some key recipes over to Paprika¹, I figured it'd be a good time to ask for some decent recipes.

      Tuck your recipe and method in a <details> with a good <summary> so the thread is easy to browse.

      I'll get us started!

      Coconut-Braised Chicken with Chorizo and Potatoes This comes from [Food and Wine Magazine](https://www.foodandwine.com/recipes/coconut-braised-chicken-chorizo-and-potatoes)

      INGREDIENTS

      Chicken

      • 2 tablespoons canola oil
      • 6 whole chicken legs (2 pounds)
      • Kosher salt
      • Pepper
      • 1/2 pound fresh Mexican chorizo
      • 1 onion, thinly sliced
      • 1 tablespoon minced peeled fresh ginger
      • 1 garlic clove, minced
      • 1 dried chile de árbol, broken in half
      • 3 cups unsweetened coconut milk
      • 1 pound baking potatoes, peeled and cut into 2-inch pieces
      • 2 tablespoons fresh lime juice, plus lime wedges for serving
      • 1 tablespoon unsalted butter

      Gremolata

      • 1/4 cup finely chopped cilantro, plus sprigs
      • 7 coffee beans, finely crushed (1/2 teaspoon)
      • 2 teaspoons finely grated lime zest

      METHOD

      Make the chicken

      • Preheat the oven to 425°. In a large enameled cast-iron casserole, heat the oil. Season the chicken with salt and pepper. Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate. Add the chorizo and onion to the casserole and cook, stirring to break up the meat, until the onion is translucent, about 5 minutes. Stir in the ginger, garlic and chile and cook until fragrant, 1 minute. Add the coconut milk, potatoes and chicken to the casserole and bring to a simmer. Cover and braise in the oven for about 1 hour, until the chicken is cooked through. Stir in the lime juice and butter and season with salt.

      Make the Gremolata

      • In a small bowl, combine all of the ingredients and mix well. Make sure the cilantro and lime zest is fairly dry, but not dehydrated.

      Plating

      • Spoon the braised chicken and potatoes into shallow bowls. Garnish with the gremolata 
and cilantro sprigs and serve with lime wedges.
      Gordon Ramsay's Stupid Simple Broccoli Soup

      INGREDIENTS

      • 1 large or two medium broccoli clusters (as fresh as possible)
      • Salt (3 tsp.)
      • Ground Black Pepper (4-5 turns on the grind wheel)
      • Water
      • Olive Oil
      • Goat Cheese (2 slices per bowl, preferably 'ashed')
      • Walnuts (about 5 per bowl)

      METHOD

      Cutting the Cheese

      • You will want to slice your goat cheese at this point
      • Dip the knife into the boiling hot water before each slice for even smooth cuts. Cut two slices of goat cheese per bowl being served. I like them about 5mm or so thick.
      • After cutting, use the hot smooth side of your knife to smooth one side of the cheese slices for appearance.

      The Soup

      • Your broccoli is finished cooking when you can pierce it with little or no effort. Remove the stock pan from the stove burner.

      DO NOT POUR THE WATER OUT!

      • Use a slotted spoon to add broccoli to a blender but be careful because it's boiling hot!
      • Pour enough of the water left over from cooking the broccoli to fill the blender half way.
      • Add a pinch (or more) of salt.
      • Use several pulses on your blender to break the broccoli up and then puree for several seconds.

      Plating

      • Add five walnuts to the bottom of a shallow bowl and then place pieces of goat cheese on top of them.
      • Pour soup into shallow bowl around the cheese, not on it. Drizzle lightly with olive oil and serve at once!
      Miso-Squash Soup with Sesame-Ginger Apples This is from [SeriousEats](https://www.seriouseats.com/recipes/2015/10/miso-squash-soup-recipe.html) and is another super simple soup that is always a hit.

      INGREDIENTS

      • 1 1/2 quarts plus 2 cups water, divided, plus more as needed
      • 1/2 ounce kombu (approximately a 4- by 6-inch piece; see note)
      • 1/2 ounce grated bonito flakes (about 3 cups; see note)
      • 1 tablespoon plus 1 teaspoon vegetable oil, divided
      • 1 leek, white and light green parts only, diced (about 1 1/2 cups)
      • 2 medium carrots, diced (about 1 cup)
      • 2 medium cloves garlic, sliced
      • 2 (1 1/2-inch) knobs ginger, 1 knob peeled and thinly sliced, 1 knob peeled and finely grated, divided
      • 1 (2-pound) squash, such as kuri, kabocha, or butternut, peeled, seeded, and diced
      • 2 tablespoons white or red miso paste
      • 1 tablespoon fresh juice from 1 lemon
      • 1 teaspoon kosher salt, plus more as needed
      • Pinch sugar, if needed
      • 1 large crisp apple, such as Fuji, peeled, cored, and diced
      • 1 large or 2 medium scallions, white and light green parts only, thinly sliced on the bias
      • 1 teaspoon toasted sesame seeds
      • 1/2 teaspoon toasted sesame oil
      • 1 teaspoon rice vinegar
      • Shichimi togarashi, optional

      METHOD

      • Combine 1 1/2 quarts water, kombu, and bonito flakes in a large saucepan and bring to a boil over high heat. Reduce to a bare simmer and cook for 5 minutes. Remove from heat, let cool for 5 minutes, then strain through a fine-mesh strainer. Discard solids and set dashi aside.
      • In a large Dutch oven or soup pot, heat 1 tablespoon oil over medium-high heat until shimmering. Add leek, carrot, garlic, and sliced ginger. Cook, stirring, until vegetables are glistening and just starting to turn tender, about 4 minutes.
      • Add squash and pour just enough dashi on top to cover vegetables. Bring to a simmer and cook until vegetables are fully tender, about 30 minutes. Using a standing blender or immersion blender, and working in batches if necessary, blend soup until very smooth. Blend in miso and lemon juice.
      • Return soup to pot and thin with enough water to reach a pourable, silky-smooth consistency. Season with salt, add sugar to taste, and keep warm.
      • Meanwhile, fill a medium bowl with 2 cups water and 1 teaspoon kosher salt. Add diced apple and let soak for 10 minutes. Drain apple well, then return to bowl. Toss with grated ginger, scallions, toasted sesame seeds, sesame oil, rice vinegar, and remaining 1 teaspoon vegetable oil. Season with salt, if needed.
      • To serve, ladle hot soup into bowls and top with the apple-scallion salad. Garnish with shichimi togarashi, if desired.

      ¹Paprika is an overpriced recipe organizer -- paprikaapp.com -- it's okay, but also kind of lame.

      16 votes
    2. What's your favorite food that tastes good and is good for you?

      There are a lot of examples of food products that taste good but that trick you into thinking they're good for you through misleading packaging. (I'm looking at you, bottled fruit drinks.) There...

      There are a lot of examples of food products that taste good but that trick you into thinking they're good for you through misleading packaging. (I'm looking at you, bottled fruit drinks.)

      There are also a lot of health-food-ish products that seem like they might be good for you, but taste awful, and cover that up through attractive packaging.

      What's a food you like that manages to be both at once?

      26 votes
    3. What are your favorite meals to prep for a week?

      In an attempt to get somewhat back into shape, I've recently taken up meal prepping again. I love cooking but my previous job was ~60 hour weeks, and some things had to be sacrificed because there...

      In an attempt to get somewhat back into shape, I've recently taken up meal prepping again. I love cooking but my previous job was ~60 hour weeks, and some things had to be sacrificed because there just wasn't enough time in the day. However, I have a somewhat more normal job now and I can get back into the things I love(d) to do.

      I made some teriyaki salmon and veggies for the next week: https://imgur.com/a/GCFPeJS

      Recipe: https://www.lecremedelacrumb.com/one-pan-baked-teriyaki-salmon-and-vegetables/

      I'm not good with fish and I rarely try to cook with it (landlocked state so it's hard to get it fresh), l but I found that fish-based dishes very generally tend to be healthier and dairy-free (lactose-intolerant).

      What are your favorite foods to prep for a week? Got any recipes? Any tips for a fledgling beginner?

      17 votes
    4. What are your favorite Instant Pot/pressure cooker recipes?

      My husband and I are looking to do more with our Instant Pot in the coming year. The last thread we had on this topic was from 2018, so I figure we could use an update. What are your favorite...

      My husband and I are looking to do more with our Instant Pot in the coming year. The last thread we had on this topic was from 2018, so I figure we could use an update.

      • What are your favorite Instant Pot/pressure cooker recipes?

      Please link to the full recipe if possible!

      12 votes
    5. What's good to air fry or dehydrate?

      For Christmas, I got the household a toaster oven with air fryer. We have so far done french fries and brussels sprouts, both of which turned out great. I'm curious what else I can air fry? Any...

      For Christmas, I got the household a toaster oven with air fryer. We have so far done french fries and brussels sprouts, both of which turned out great. I'm curious what else I can air fry? Any favorite recipes?

      It also has a dehydrate feature and we've done apple slices and strawberry slices. They also turned out pretty good. (I think I needed to leave them in for maybe an extra hour or two because they weren't quite crisp.)

      9 votes
    6. What's your ideal pizza?

      I'm sitting here eating a pan crust pizza with pepperoni, sausage, mozzarella+romano cheese, and easy mushroom and basil. I feel that this is an ideal pizza with it's mixture of crunch, spices,...

      I'm sitting here eating a pan crust pizza with pepperoni, sausage, mozzarella+romano cheese, and easy mushroom and basil. I feel that this is an ideal pizza with it's mixture of crunch, spices, and sweetness. The leftovers are perfect for reheating in a skillet the next day. The crust has softened but is soaked with enough grease that the skillet makes the crust have an almost puff pastry style crunch/crumble. This is probably my ideal pizza.

      25 votes
    7. How do you feel about safer kitchen knives?

      Kitchen knives are frequently used to stab people. This results in serious injury or often death. Most stabbing murders are perpetrated with kitchen knives, reflecting the huge numbers of knives...

      Kitchen knives are frequently used to stab people. This results in serious injury or often death. Most stabbing murders are perpetrated with kitchen knives, reflecting the huge numbers of knives available (most homes have one), and where most murders happen (in the home). (I'm talking about UK here).

      Kitchen knives have a cutting edge and usually a sharp piercing point. There's nothing that can be done to make the cutting edge safer. But we can look at the pointy tip.

      Pointy tips are useful, but we tend to find that only professional chefs or experienced home cooks use them. Most people cooking at home don't use or need such a pointy tip.

      There are some companies releasing knives without the pointy tip, and I'm interested to know what you think.

      https://twitter.com/JohnHMCrichton/status/1209095901102387200?s=20

      13 votes