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4 votes
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A shot before last call: Capturing New Orleans’s vanishing Black bars
5 votes -
Icelanders celebrate Bolludagur – the cream-filled buns are generally made of choux pastry and topped with a chocolate or caramel glaze
6 votes -
Meet the pie with no meat, just a 'delicious plant-based filling'
6 votes -
Finland's centuries-old pre-Easter buns get a modern makeover – as Shrove Tuesday approaches, cafés and bakeries are gearing up to sell more of the popular seasonal dessert
4 votes -
Chef reviews crowd funded kitchen gadgets
3 votes -
Five cheap(ish) things to make the perfect cup of coffee
14 votes -
This is taco nation
3 votes -
The difference between yams and sweet potatoes is structural racism
10 votes -
Pastry chef, Claire Saffitz, attempts to make gourmet Butterfingers | Gourmet Makes
14 votes -
Feeding Bill Gates a Fake Burger (to save the world)
4 votes -
Chris Morocco makes breakfast sandwiches | From the Test Kitchen
9 votes -
Bread pudding and the comforts of queer baking
7 votes -
Fishermen and reindeer herders in northern Siberia have long snacked on raw, frozen fish and meat. Shaved thin and often dipped in sauce, the dish is one of Russia’s hidden delicacies.
9 votes -
These farmers grow everything from white strawberries to furniture
3 votes -
How chef Wolfgang Puck serves 25,000 dishes at the Oscars every year — mise en place
4 votes -
The best canned chickpeas you can buy at the store
13 votes -
The three best ways to cook steak
9 votes -
Flavor networks reveal universal principle behind successful recipes
5 votes -
Why this Swedish cardamom bun is taking New York City by storm | Line Around The Block
4 votes -
What were they thinking? - Lobster recipe from 1755
6 votes -
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 -
Milk: White poison or healthy drink?
6 votes -
Got lacteal secretions? Virginia tries to limit the legal definition of milk.
7 votes -
KFC to sell Beyond Meat's plant-based 'fried chicken' in the southern US
18 votes -
Chris Morocco recreates Roy Choi's Carne Asada Tacos from taste | Reverse Engineering
6 votes -
A disturbing number of people think Coronavirus is related to Corona Beer
9 votes -
You want to reduce the carbon footprint of your food? Focus on what you eat, not whether your food is local.
9 votes -
Pastry chef, Claire Saffitz, attempts to make gourmet Jelly Belly jelly beans | Gourmet Makes
7 votes -
Missouri charmer led double life, masterminded one of the biggest frauds in farm history
6 votes -
High risk of injuries in Denmark's live piglet export trade – cheaper labour and costs have driven animal exports from Denmark to Poland, but critics fear corners are being cut
4 votes -
'Spoons are so brutal!' Paris Hilton's cooking show is a rare work of comic genius
17 votes -
Everything you need to know about dry-aging duck at home
7 votes -
Farming insects – to feed animals
5 votes -
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 -
A lawyer who represented hundreds of victims in the Jack in the Box E coli case in the 1990s is now taking aim at salmonella, which over the past decade has become the most dangerous bacteria in meat
7 votes -
USDA proposes new rules that would allow schools to cut the amount of vegetables and fruits required at lunch and breakfasts while giving them license to sell more pizza, burgers and fries
14 votes -
In France, an iconic restaurant loses its third Michelin star — pushing national strikes and Iran off the front page
7 votes -
Not Poutine, FYI
20 votes -
So long, salt and vinegar: How crisp flavours went from simple to sensational
15 votes -
Yes, this meal is supposed to make you feel uncomfortable
9 votes -
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 -
Would you eat lab grown human meat?
This question popped up between my friends and I when we were discussing the possibilities of lab grown meat. When discussing lab grown meat, one of the arguments for it is that it is far more...
This question popped up between my friends and I when we were discussing the possibilities of lab grown meat. When discussing lab grown meat, one of the arguments for it is that it is far more ethical to consume as it didn't originate from a living, conscious being. But if you replace the meat being grown in a lab to human meat rather than fish or beef, is it still less ethical? Or is it something that will be seen as incredibly taboo to the point where it should be outlawed?
I would be curious to read your thoughts and points of view on this!
For me, it's going to be a hard no that it shouldn't it be done. But to be honest, I feel like my feelings regarding it come from an emotional perspective rather than a logical one.
Edit: Let's throw in lab grown human organs as well. Say these are the organs that aren't suitable for transplant, but are perfectly edible.
36 votes -
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 -
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 -
Li Ziqi - The Life of Chilli
5 votes -
Chris Morocco makes kale pesto pasta | From the Test Kitchen
6 votes -
Flammekueche
11 votes -
The meat-lover’s guide to eating less meat
9 votes -
I sold microwave meals on Deliveroo
10 votes