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18 votes
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Blindfolded Tasting Challenge - Recreating Maangchi's Dakbokkeumtang (Spicy Braised Chicken)
4 votes -
Impossible at home
8 votes -
"Whipt Cream, Like Snow" (Cream Puffs) | 18th Century Cooking
4 votes -
What are some healthy convenience foods/recipes?
I've been making an effort to eat healthier but sometimes putting in the effort is hard--especially when tough life situations arise. What are some foods and recipes I can have on hand that are...
I've been making an effort to eat healthier but sometimes putting in the effort is hard--especially when tough life situations arise.
What are some foods and recipes I can have on hand that are dead simple yet nutritious?
Below are some guidelines of what I'm looking for. I'm open to any ideas, but the main feature is that it has to be EASY:
- No prep or very low prep
- If prep is needed, can be made in a large batch and stored as individual servings
- Few ingredients
- Prepackaged foods are an option (so if there's a great protein bar out there or something I'm totally open to it)
- Instant pot is a cooking option (so if you've got any good pressure cooker dump recipes, let me have them!)
Any recommendations?
15 votes - No prep or very low prep
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Making a mocha mascarpone icebox cake
4 votes -
Pastry chef, Claire Saffitz, attempts to make gourmet Pop-Tarts | Gourmet Makes
9 votes -
How to make ice cream cones from scratch
6 votes -
Brad and Claire make doughnuts | It's Alive
12 votes -
Coleslaw kissed by fire: Grill, smoke or ember-roast cabbage to make this traditional side dish the star of the barbecue
6 votes -
It's six months until Christmas - perfect timing to start your aged eggnog
8 votes -
How to grow your own alfalfa sprouts in a jar
9 votes -
Do cookbooks need nutrition facts?
11 votes -
Kanat: Grilled Turkish-style chicken wings
10 votes -
Pastry chef, Claire Saffitz, attempts to make gourmet Pop Rocks | Gourmet Makes
8 votes -
Pastry chef, Claire Saffitz, attempts to make "gourmet" Starburst | Gourmet Makes
6 votes -
Pastry chef, Claire Saffitz, attempts to make gourmet Twix | Gourmet Makes
8 votes -
Bon Appétit - Making Perfect - Season 1 (Pizza) Complete
Full Season Playlist Prologue - What Makes the Perfect Pizza? (5:18) - edit: new 50min uncut version Episode 1 - Claire Tries To Make the Perfect Pizza Dough (37:27) Episode 2 - Brad and Andy Try...
Prologue - What Makes the Perfect Pizza? (5:18) - edit: new 50min uncut version
Episode 1 - Claire Tries To Make the Perfect Pizza Dough (37:27)
Episode 2 - Brad and Andy Try to Make the Perfect Pizza Sauce (27:52)
Episode 3 - Carla and Molly Try to Make the Perfect Pizza Cheese (50:38)
Episode 4 - Chris and Andy Try to Make the Perfect Pizza Toppings (38:44)
Episode 5 - Brad, Claire, Carla, Molly, Chris & Andy Cook the Perfect Pizza (24:26)10 votes -
Can I improve Gordon Ramsay's beef wellington?
6 votes -
How to Make Nutella From Scratch
9 votes -
Cooking with FOIA: The military’s official brownie recipe
3 votes -
Shichuan Mapo Tofu: Culinary Institute of America's recipe vs traditional
4 votes -
Cooking with FOIA: The US military’s official brownie recipe is 26 pages and largely covers food standards and specifications
11 votes -
DIY 'Coke' cola recipe
6 votes -
How to make Thai-style fried shallots
7 votes -
Recreating the Oldest Fried Fish Recipe (10th century)
8 votes -
Pastry chef, Claire Saffitz, attempts to make gourmet Almond Joys | Gourmet Makes
6 votes -
How to make ginger beer at home
14 votes -
The return of the pie company that gave the Frisbee its name
6 votes -
Have any "under the radar" type regional recipes you can share?
I'll start: Hessian 'Tater soup. Maybe not very exciting, but I just love the stuff. Start off with a diced onion and about 1 - 1.5 kg of peeled, sliced potatoes. Throw into a big pot on high heat...
I'll start: Hessian 'Tater soup. Maybe not very exciting, but I just love the stuff.
Start off with a diced onion and about 1 - 1.5 kg of peeled, sliced potatoes. Throw into a big pot on high heat with some oil and let it develop some color. Meanwhile, get peeling and chopping on this stuff - carrots, celery root, leek, parsley, parsley root. Amounts as desired, but I like to use a lot of parsley - root or leafs. If your taters get enough color, cover with water and add the rest of the veggies. All that in place, cook until soft. Blend. Add 200ml of sour cream and season with nutmeg, pepper and salt. Consistency should be thick, maybe slightly chunky.
When serving, fry up a few slices of old sausage to throw in there. This one is a traditional north hessian sausage, but any only lightly spiced and smoked, coarse ground, fatty hard sausage will do. Add a sprig of parsley if you feel like upping the presentation.
24 votes -
What are some of the best recipes you've recently discovered?
For me, it has to be ramen. It's so easy, yet so filling, and so tasty, and has practically infinite variations, so it can hardly get old! It can be done for one or more persons, and it replaces...
For me, it has to be ramen. It's so easy, yet so filling, and so tasty, and has practically infinite variations, so it can hardly get old! It can be done for one or more persons, and it replaces an entire meal: having noodles as replacement for bread, meat, vegetables, and broth to drink afterwards. Just an all-around great thing. My family certainly loved it.
14 votes -
Any other amateur bakers here with a favorite bread recipe?
Does anyone have any good recipes for bread? My wife and I have been doing a lot of baking lately and I absolutely love making bread. It's easy (most of the work is sitting around waiting for it...
Does anyone have any good recipes for bread?
My wife and I have been doing a lot of baking lately and I absolutely love making bread. It's easy (most of the work is sitting around waiting for it to rise/proof) and we've been making fresh sandwich bread to use in our lunches for the past few months.
I've found two recipes that I really like:
17 votes -
The racists on Gab are sharing obscene advice for cooking pasta (and other goodies)
12 votes -
Share your favorite vegetarian meals
I'm making an effort to cut out meat from my diet and I'd love to hear what everyone's favourite vegetarian meals are. For a long time I have been making pasta with ground beef and I recently...
I'm making an effort to cut out meat from my diet and I'd love to hear what everyone's favourite vegetarian meals are.
For a long time I have been making pasta with ground beef and I recently found out that I can just not put the beef in and it tastes even better. The tomato sauce really gets a chance to shine without the beef.
40 votes -
Pastry chef, Claire Saffitz, attempts to make gourmet Ferrero Rocher | Gourmet Makes
12 votes -
What's your favorite easy low-carb recipe?
I like to cook for myself but it's often time-consuming and requires a lot of ingredients which are hard to handle in my tiny kitchen. What quick and easy recipes do you like to make?
17 votes -
How a recipe goes viral on Instagram
5 votes -
Pastry chef, Claire Saffitz, attempts to make gourmet Snickers | Gourmet Makes
9 votes -
Seven cookbooks for getting started with a paleo diet
5 votes -
Holy molé: A beginner's guide to Mexico’s heaven-sent sauce
10 votes -
Brad makes black garlic | It's Alive
7 votes -
It's getting colder, so give me your best hot cocoa recipe!
I'm fairly happy with mine, it's simple and tastes good, but I'm hardly a chef so I'm sure it can be improved. Bonus points if its simple enough to do when you're tired as hell and just want a...
I'm fairly happy with mine, it's simple and tastes good, but I'm hardly a chef so I'm sure it can be improved. Bonus points if its simple enough to do when you're tired as hell and just want a nice drink.
Mine:
Start heating milk on low heat, then slowly add sugar and cocoa powder while mixing, 1 tbs each per 4oz of milk. I find this pushes the saturation limit of the milk a bit too close, so I add some more in to make sure everything dissolves. Add in some cinnamon, along with a pinch of nutmeg and salt. Once hot splash in a bit of cool cream and serve.
18 votes -
Award-Winning Cuban Sandwich by El Cochinito
8 votes -
Tonkotsu ramen | Basics with Babish
7 votes -
Super quick video tips: How to make pickled beet eggs
4 votes -
The secrets of cooking rice — the cause of recipe failure is not what you might think
10 votes -
Brad makes garlic miso | It's Alive
10 votes -
The NY Times has an option in their store to pick out favorite recipes that have been posted on the site (and in the paper) and print them in a cookbook
5 votes -
1787 Beer Soup from Germany - Townsends
6 votes -
Breakfast stew, popcorn chicken and waffles make for hearty brunches
4 votes