All-purpose flour is the modest workhorse of your kitchen. Use our ideas to put it to good use—with recipes for cookies, breads, cakes, and pasta.
From stuffed shells to carbonara, we've got the go-to pasta recipes to get you through the week!
This creamy coleslaw recipe features mild spices like celery seed, onion powder, and garlic powder which complement each other for a delicious result.
"These Almond Biscotti are lovely crunchy cookies perfect for dunking in your coffee or as a teatime treat. If youve never experienced the joy that these cookies are you are totally missing out and you really have to try this recipe!"
The best vegan cheesesteak in Philadelphia is made by chef Ari Miller at his pop-up, Frizwit. Here's how to make a similar one at home using mushrooms.
Peaches take centre stage in an aromatic peach salad with a zingy, ginger-and-lemon dressing, breadcrumbed chicken with peach salsa, and peaches and cream cake to finish
Whether you're new to cooking or you're a seasoned pro, we have a recipe for you to try in the new year. Cheers to 2022 and the year ahead!
From bistro steak to clafoutis, 23 summery French recipes to celebrate Bastille Day (July 14) or any day
Whether you're new to cooking or you're a seasoned pro, we have a recipe for you to try in the new year. Cheers to 2022 and the year ahead!
All the tips and tricks you need to know; plus, a few recipes for putting it all into practice.
Making fish at home is easier than you think, and we're here to help you incorporate more fish into your diet! Check out these healthy seafood recipes.
A chili from the ’90s, all the cookies, and, yes, that focaccia.
While it no longer has quite the same whiff of exotic glamour as it did back in 1953, poulet reine Elizabeth is still a magnificent centrepiece for a party. This is not a “quick” recipe: you need to make it from scratch, and that starts with poaching a chicken. Yes, you could substitute ready-cooked meat, but I wouldn’t
Vegetarian bibimbap bowls piled high with winter vegetables for a healthy dinner. To top it all off, add that essential runny egg so you’ve got a delicious yolk to stir through the mix. Gluten free and dairy free.
Light mayonnaise and fat-free Greek yogurt help to keep this satisfying recipe low-fat.
From creamy pastas to healthy bowls, we’ve made some pretty delicious dinners this year (if we do say so ourselves). Here, 21 of our favorite recipes.
Chicken, seafood, egg tricks, and more!
Chicken, seafood, egg tricks, and more!
The best part of this super easy vegan meal is the crispy shallots. No, it’s the tempeh that tastes like bacon bits. No, it’s the tender roasted sweet potatoes. No, no, no—it’s the smoky chipotle oil that flavors it all.
Chicken, seafood, egg tricks, and more!
KBBQ is a delicious collection of grilled meats and a colorful array of side dishes (banchan), all in a fun and casual family style setting. Beef short ribs (kalbi), thinly sliced marinated ribeye (bulgogi), and...
Recipe video above. This Broccoli Soup is a cream of broccoli soup that's thick and creamy, with a great hit of cheese! It's creamy whether you make it with or without cream, though the cream does add an extra edge of luxury. Don't forget the hot crusty bread for dunking!
Sticky Filipino rice cake
This is the first post of the vintage cookbook series, where I try recipes from old cookbooks. One of my favorite items to pick for is vintage books and I often find very interesting and sometimes very old cookbooks. I'm doing these posts in an effort to not only provide more interesting content for the blog, but to also force myself to try different recipes for my family. I find that sometimes in the every day grind, I get stuck making the same things over and over. I thought this would be the perfect way to get myself out of that rut and possibly find some new favorite recipes that will become a regular part of our menu. This week is a busy one for me. I have back to back weekend shows for the band, which requires us to practice a little extra. Plus, I brought in the largest haul of thrift items for the shop than I ever have before. Every day has been filled with laundering, measuring, taking pictures and listing items. And that is on top of all my regular mom duties that come with taking care of a family of 5. So, I wanted to find a quick and easy recipe to try. And I'm working with a small budget this week, so I needed to find something that was cheap too. Quick, easy and cheap are three keywords that every mom loves to hear about a recipe. I found this recipe for Rumaki in a 1969 Betty Crocker cookbook. I had heard of rumaki before, but never tried it and never knew what it actually was. I did a little research on it and it is an appetizer of mock-polynesian origin, according to wikipedia. Apparently, the earliest known reference to it is from the 1941 menu of Don the Beachcomber restaurant in Palm Springs. I believe this was the go to hors d'oeuvre recipe for many a mid-century housewife who was hosting a dinner party. Aside from the fact that it is quick, cheap and easy, it also includes ingredients that I love, but have never put all together in one recipe. The main ingredients are: chicken liver, bacon, water chestnuts, soy sauce and brown sugar. I might have lost some of you to chicken liver, but it's not the huge slabs of liver smothered in onion gravy that your grandma might have made. It's small bites of liver that are wrapped in bacon, so even those of you who hate the taste and texture of liver might enjoy it this way as it's masked a little by the crisp and salty deliciousness that is bacon. And I don't think I've ever met anyone who didn't like bacon. So, let's get on with it shall we? Here is what you will need. Here is the recipe straight from the book. Here is the bloody aftermath from cutting the livers. Looks so appetizing, doesn't it? Next time I make these, I will let the livers drain for awhile before attempting to cut them. Sauce, livers and water chestnuts starting to marinate. After about 4 hours marinating, it was time to wrap the livers and water chestnuts in the bacon. I forgot to first drain the teriyaki sauce off the livers before I wrapped them. This made them very juicy and hard to wrap. At this point, I was sure that I ruined the recipe, but I pressed on. Before broiling. And after broiling them for about 10-12 minutes, this is what they looked like when they came out. They still don't look so great here. Very messy. It would have been wise of me to lay foil on the bottom of my pan for easy clean up, but I didn't have any on hand. It's a crappy pan anyway. Here's one up close and personal. and another one This kid hates liver, but he tore these up. Even the toddler approved. So, the first vintage cookbook recipe was a success. They were delicious and I probably ate more than I should have. There are a lot of good looking recipes in this cookbook and I will definitely try another one from it. Maybe even this one... BRAINS?!?!
Don't be intimidated...these are really quite easy to make! Ingredients: 1/2 medium cabbage 3 carrots 3 garlic cloves, minced 2 tsps fresh minced ginger 1 pkg - #48 egg roll wrappers 1 tbsp rice wine vinegar 1 tbsp soya sauce 1/4 tsp sugar 1 tsp salt 1 tsp pepper 1 tbsp cornstarch 1/4 cup cold water 2 1/2 - 3 cups vegetable or peanut oil for frying Shred the cabbage and carrots and add the minced garlic and ginger. Heat 1 tbsp oil in a wok and cook the vegetables for 1 minute. Mix the vinegar, soya sauce, sugar, salt and pepper together and add to the vegetables, cooking for 1 more minute. Remove the vegetables to a large baking pan and spread them out to cool. Place something under one corner of the pan so that excess liquid will accumulate and can be removed. But don't remove it all or the filling will be too dry. Now place a few wrapper out on your work surface. Keep the rest covered with a dish towel. Take 1 heaping tbsp of filling and place in the center of the wrapper. Mix the cornstarch and water together and spread with a brush (or you can just use your finger) along all the edges. Fold the bottom corner up, then the sides in like an envelope and roll up firmly. Once they're all rolled up you are ready to fry. Heat frying oil to 350-375 F. Place eggrolls in the oil using long handled tongs a few at a time. Fry 1 minute, flip and fry another 1 minute until golden brown. Use a slotted spoon to remove from the oil. Place on paper towel lined pans. Serve warm with plum sauce. Or cool and freeze individually. Makes 48 egg rolls
A chili from the ’90s, all the cookies, and, yes, that focaccia.
Chicken, seafood, egg tricks, and more!
Pour yourself a glass of heart-healthy red and get cooking.
A chili from the ’90s, all the cookies, and, yes, that focaccia.
Easy to follow quick weeknight meals. Recipes include appetizers, desserts, entrees, sides dishes and much more!
A chili from the ’90s, all the cookies, and, yes, that focaccia.
This Greek-inspired Marinade is perfect for giving any meal a little bit of Mediterranean flair! It's an easy 5-minute marinade recipe that bursts with punchy and bright flavor from tons of garlic, lemon & oregano. Plus, its Greek yogurt base acts as a natural tenderizer to meat and keeps whatever you're marinating completely tender & juicy. Perfect as a grilled Greek chicken marinade, or for making Greek-style lamb, pork, veggies & more!
These Korean Bibimbap Bowls are so fresh and full of flavors! The Korean flavors, fresh veggies, well seasoned meat, and rice mix so well with the fried egg
