Recipe I found on TikTok. I made them and they’re a quick and easy way to make delicious tortillas.
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See the RecipeRecipe that Anna found and made and they were delicious! They’re vegan and gluten-free.
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See the RecipeNY Times recipe from Pierre Franey who states, “The chef Paul Prudhomme’s unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation. This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.”
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See the RecipeKen states, “This is a smooth tomato sauce flavored with dried oregano, along with optional garlic and chile flakes. Use the best-quality dried oregano you can get; if you can find Calabrian oregano, all the better. Although including chile flakes isn’t traditional for Neapolitan pizza, I like the zip. If you can’t find San Marzano tomatoes, use the best-quality canned plum tomatoes available.” Makes enough sauce for five 12-inch round pizzas.
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See the RecipeRecipe from Natasha’s Kitchen which states, “Salmon Cobb Salad is a modern spin on the classic American Cobb salad. We swapped chicken for salmon which pairs so well with the cilantro lime dressing. This cobb salad recipe is fresh, healthy, and gets RAVE REVIEWS!”
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See the RecipeThis recipe makes five 340g balls (or six 285g balls) Each of which will yield a pizza-stone pizza about 12 inches in diameter or a thick-crust iron skillet pizza. Sample Schedule: Mix at 7pm, shape into dough balls at 7am the next morning, and make pizza that evening or any time over the next 2 days.
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See the RecipeRecipe from America’s Test Kitchen which states, “Do not trim the fat from the chicken thighs; it contributes to the flavor and texture of the pulled chicken. If you don’t have 3 tablespoons of fat to add back to the pot in step 3, add melted butter to make up the difference. We like mild molasses in this recipe; do not use blackstrap. Serve the pulled chicken on white bread or hamburger buns with pickles and coleslaw.”
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See the RecipeNY Times recipe from Sam Sifton who states, “This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you’ll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them…
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See the RecipeThis is the overnight bread recipe that Hunter used for a fundraiser in San Diego.
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See the RecipeNY Times recipe from Colu Henry who states, “There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you…
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See the RecipeNY Times recipe from Ali Slagle who states, “Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin’ John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they’re canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the…
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See the RecipeRecipe from Natasha’s Kitchen who states, “Try Pasta e Fagioli and you will be coming back for seconds. This Olive Garden copycat soup recipe is loaded with delicious veggies and protein, being a true comfort food. I wouldn’t recommend freezing Pasta e Fagioli. Generally, freezing soups with pasta is not a good idea. When the noodles defrost, they tend to turn to mush, ruining the texture of your soup.”
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See the Recipe Recipe from Natasha’s Kitchen who states, “Chicken Fried Rice is one of our go-to EASY 30-minute meals. Fried Rice is perfect for meal prep and a genius way to use leftovers. It’s actually even better with leftover rice.”
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See the RecipeBon Appetit recipe from Lauren Schaefer who states, “Call us crazy, but we think these three-ingredient charred ribs are just as delicious (if not more so!) than the low-and-slow, fall-off-the-bone-tender kind. They develop a crispy crust as they cook for just 15 minutes on each side, and despite the ridiculously short ingredient list, they’re still plenty flavorful and juicy due to the high fat content in the ribs.”
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See the RecipeNY Times recipe from Sam Sifton who states, “We think of ribs as an all-day affair, the meat cooked in smoke and low heat until it begins to pull from the bone. But baby backs are quicker and can be grilled as well, and the result is delicious. This recipe benefits from a basting technique used by the chef and barbecue madman Adam Perry Lang, who thins out his barbecue sauce with water, then paints it onto the meat he’s cooking in coat after coat, allowing it to reduce and intensify rather than seize up and burn.”
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See the Recipe“Ricciarelli are dense, chewy Italian almond cookies originating in Siena. They are a distant, and much less fussy, Italian cousin to the French macaron”
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See the RecipeRecipe by Molly Baz from Bon Appetit who states, “Chicken thighs are our desert-island weeknight protein. Their dark meat translates to reliable juiciness, and their delectable skin gets as crispy as cracklin’s. This one-skillet method is capped off with a punchy and bittersweet lemon vinaigrette built on the brown bits left in the skillet. And that’s what you’re going to want to drag each bite of chicken through. And to think it’s only Tuesday.”
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for pizza or focaccia. Sample Schedule: Mix the biga at 6pm, mix the final dough at 8am the next morning, shape into loaves at 11am, and bake at noon.
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See the RecipeKen states, “[This] bread has aromas that remind me of wheat fields at harvest. If you like, you can coat the proofing baskets with bran before placing the shaped loaves inside. The bran will adhere to the loaves and, when baked, will give the bread an extra degree of crunch. This recipe also works well without any bran in the dough. Either way, the poolish imparts a buttery flavor that marries well with the other ingredients.” Note: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia. Sample Schedule: Mix the poolish at 6pm, mix…
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia. Sample Schedule: Mix the biga at 6pm, mix the final dough at 8am the next morning, shape into loaves at 11am, and bake at noon.
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for pizza and focaccia. Sample Schedule: Mix the poolish at 6pm, mix the final dough at 8am the next morning, shape into loaves at 11am, and bake at noon.
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia. Sample Schedule: Begin at 9:30am, finish mixing at 10am, shape into loaves at 3pm, and bake at 4:15pm. The bread will come out of the oven a little after 5pm.
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia. You can use this recipe schedule and yeast quantity as a starting point for variations using different blends of flours. If you decide to experiment with the ratio of whole wheat to white flour, keep in mind that the more whole grain flour you use, the more water you’ll need to achieve the same dough consistency. Sample Schedule: Mix at 1pm, shape into loaves at 6pm, proof in the refrigerator overnight, and bake at 8am the next morning. The bread will come out of the…
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for pizza or focaccia. You can also make this bread with 10% whole wheat flour for the round, earthy flavor it adds. Simply make this recipe with 900g white flour and 100g whole wheat flour. Sample Schedule: Begin at 9:30am, finish mixing at 10am, shape into loaves at 3pm, and bake at 4:15pm. The bread will come out of the oven a little after 5pm.
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See the RecipeNote: This recipe makes 2 loaves, each about 1 1/2 pounds, and is suitable for focaccia or iron-skillet pizza. Sample Schedule: Mix at 7pm, shape into loaves at 8am the next morning, and bake at 9:15am. The bread will come out of the oven a little after 10am.
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See the RecipeNY Times recipe from Nick Fox who states, “We thought we’d landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise,…
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See the RecipeWashington Post recipe from Becky Krystal who states, “If you’ve never baked bread before, you will especially love making this crisp on the outside, chewy on the inside riff on a traditional Italian focaccia — because it is simple and requires no kneading. The recipe makes enough dough for two loaves, because for the same amount of work, why not? Bake them both at once, or chill half of it for a later second loaf. You’ll need one or two 9-inch round cake pans with sides at least 2 inches tall. If you don’t have a baking stone, you can…
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See the RecipeMark states, “This topping is like a delicate, crumbled nut cookie, lovely on any crisp or sprinkled on quick breads, muffins, tarts, or pies before baking. Use whole wheat flour for an earthy flavor; vary nuts and spices to complement a particular flavor in the food its topping; or add 3 tablespoons cocoa powder for a chocolate-crumble topping.”
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See the RecipeNY Times recipe from Samin Nosrat who states, “Though pesto means ‘pounded’ in Italian, the rush of modern life has taken the recipe out of the mortar and into the blender (or food processor) for most of us. This version, adapted from a Ligurian woman, Lidia Caveri, gently encourages (but does not require) a return to the mortar. The constant rap of the pestle will jostle the nuts, basil and garlic into an emulsified base. Add the oil and cheese to get an impossibly thick, creamy sauce that clings to pasta unlike any machine-made counterpart could. Though you might think…
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See the RecipeNY Times recipe from Alison Roman who states, “Using store-bought puff pastry instead of homemade pie crust for a chicken potpie might seem like cheating, but rest assured it’s for the best, adding shatteringly flaky layers that even the best pie crust lacks. This recipe calls for bone-in, skin-on chicken breasts or thighs, so that the chicken fat rendered from searing can serve as the base of the gravy. But for a weeknight-friendly version, shredded rotisserie chicken can be used instead. Just use a tablespoon or two of butter to replace the fat. (A note about store-bought puff pastry: No…
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See the RecipeNY Times recipe from Alex Witchel who states, “This recipe is adapted from ”U.S.A. Cookbook,’ a tribute to classic all-American dishes, written by Sheila Lukins, a co-author of the Silver Palate cookbooks that were popular in the 80s and 90s. There are no newfangled ingredients here – no lemongrass or curry or pesto – just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (if you’re feeling fancy, garnish with chives). They are basic, but spectacular, and always a welcome addition to the picnic table.”
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See the RecipeJim Lahey Video: Sources for Jim Lahey Versions: Book – “How to Cook Everything” by Mark Bittman, p. 833. Video – https://cooking.nytimes.com/recipes/11376-no-knead-bread. Simply So Good Video: Source for Simply So Good Version: http://www.simplysogood.com/2013/03/artisan-no-knead-bread.html
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See the RecipeNY Times recipe from Kim Severson who states, “As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.”
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See the RecipeNY Times recipe by Jeff Gordinier who states, “This sweet-and-salty steak comes from the writer Jeff Gordinier’s mother, who cooked it on a grill on their patio in California, under the grapefruit tree, after having soaked for hours in her teriyaki marinade. But marinated flank steak is such a foolproof crowd-pleaser that it can translate to any American topography. Serve in high summer as the sun goes down and the temperature drops.”
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See the RecipeNY Times recipe from Julia Moskin who writes, “This isn’t steakhouse steak; it’s your-house steak, ideal for home cooks who want fast weeknight meals. The rules are simple: buy boneless cuts (they cook evenly), thinner steaks (they cook through on top of the stove), dry them well (to maximize crust), then salt and sear them in an insanely hot, preferably cast-iron pan. The recipe here is a radical departure from the conventional wisdom on steak, which commands you to salt the meat beforehand, put it on the heat and then leave it alone. Instead, you should salt the pan (not…
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See the RecipeNY Times recipe by Mark Bittman who states, “Peanut butter is more than just a sandwich spread, or a perfect accompaniment to chocolate. It can also substitute for tahini or be a worthy addition to certain meats. Here, it serves as the basis of a dipping sauce and marinade, a counterbalance to smoky pork skewers. A great warm-weather dinner, it’s ready in minutes, on the grill pan, the grill, or even the broiler.”
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See the RecipeNY Times recipe from Sam Sifton who states, “Barbecued chicken isn’t, really: It’s grilled rather than smoke-roasted at low temperature. But it requires a similar attention to technique. You’ll want to move the pieces around on the grill to keep them from burning, and flip them often as well. Cooking barbecued chicken benefits from a basting technique used by the chef and outdoor cooking maven Adam Perry Lang, who thins out his sauce with water, then paints it onto the meat he’s cooking coat after coat, allowing it to reduce and intensify rather than seize up and burn.”
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See the RecipeNY Times recipe from Mark Bittman who states, “It isn’t easy to cook chicken so that its skin is crisp and its interior juicy. Grilling, roasting and sauteing all have their problems. But there is an effective and easy method for getting it right, using two ovenproof skillets. A split chicken is placed in one of them, skin side down. The other skillet goes on top as a weight, which helps retain moisture and insures thorough browning. A couple of clean rocks or bricks can be used instead of the second skillet. (If the weight of choice doesn’t seem terribly…
