From minty courgette and halloumi to shawarma chicken with tahini dressing.
Hint: there's butter involved.
Golden and crispy outside, tender and juicy inside—chicken schnitzel is a weeknight favorite for kids and adults alike.
This bbq jackfruit recipe results in tender, moist, chewy, and flavorful ribs that feel, look and taste like the real thing. These vegan ribs are easy to make, so you can spend less time tending to the grill and more time indulging.
Do try this Coconut Kheer Recipe By Shireen Anwar, Perfect dessert for Eid or any Dinner Party. The combined taste of coconut, nuts and rice gives the kheer a good taste and a special festive flavor.
::takes notes ::
This rib recipe from chef Curtis Stone is a big hit whenever there are kids around. A word of warning: Put out finger bowls and plenty of napkins!
Het spel met de wangetjes. Kalfswangen zijn een bonk spier en vet: wat wil je met al dat herkauwen. Langzaam gestoofd en opgediend met een beetje vleesjus leveren ze een prima kerstmaal.
Shredd the chicken completely, finely chop the onion and cilantro, finally the diced avocado
It all comes down to simple swaps, grilling hacks and flavorful extras.
Editor in chief Adam Rapoport’s family brisket recipe uses an entire bottle of Heinz ketchup. Here’s why.
Die hemelse fricandon van de bomma vroeger, hoe maak je die nu eigenlijk? Met deze tips maak je het lekkerste gehaktbroodje!
Plan the ultimate Australia Day celebration with Aussie inspired recipes. Savoury Australia Day recipes & Aussie desserts to feed a crowd or enjoy at home.
A tasty chicken and spicy rice dish to rival your peri-peri chicken shop! The slaw can work as side for other dishes too. Each serving provides 614 kcal, 41g protein, 50g carbohydrate, 26g fat,7g fibre.
How to make vegan seitan bulgogi - learn how to make delicious seitan bulgogi with homemade seitan! Vegan-Friendly Korean BBQ Finally!
Bij deze deel ik het lekkerste kruidenboter basisrecept. plus 3 variaties om mee af te wisselen. Plus tips om kruidenboter te bewaren.
I love cooking fish the air fryer - it's quick, easy and the fish maintains its moisture. Adding the BBQ sauce at the end of cooking and topping it with some mango salsa at the end delivers a meal that will make you think about summer BBQs no matter what time of year it is.
There is an art to great nachos, and it’s all about the layers, according to Kelsey Barnard Clark, Top Chef season 16 winner.
Chips are a modern addition to the Greek souvlaki, but one we are welcoming with open arms. We double cook them and toss them with fresh lemon zest and oregano.
Deze chiapudding met blauwe bessen is een lekker en gezond ontbijtje. De pudding is koolhydraatarm, vegan en glutenvrij!
Hallo Ihr Lieben, Eintopfgerichte sind unsere ganz persönliche Geheimwaffe gegen graue, triste und kalte Tage. Hier haben wir einen Eintopf nach amerikanischer Art für Euch. Rindfleisch in einer wü…
Upgrade your grilled dishes with 3 super easy, flavor-packed toppings.
De comeback van de huzarensalade
Une délicieuse recette de brochettes de poulet très simple avec une sauce BBQ maison. À ajouter dans votre liste de régulière ;)
This lasagna consists of layers of lasagna noodles, creamy spinach béchamel, beef and veal Bolognese, fresh spinach leaves and Parmesan cheese. It is a twist on a popular, light and flavorful lasagna verde from the restaurant Angelini Osteria in Los Angeles.
Chefs use a number of easy short cuts and handy tricks when cutting food. This infographic shows ways to work your knife like a kitchen pro. It also has tips on how to keep your knife blade sharp.
As a private chef and line cook, I try to avoid using store-bought sauces as much as possible when I’m cooking at home. Everything that I prepare for clients and restaurant guests is made from scratch, and I think I deserve a special, homemade touch in my own meals, too. But there’s a snag: When I come home from a shift, I’m too hungry and tired to start mincing and whisking up dressings, dips, and marinades (and my go-to pantry pasta gets boring after a while).
The much-loved combination of tomato, feta cheese, red onion, oregano and olives is at the heart of this satisfying summer dish, where it stars as both the stuffing for the meat and the salad it’s served with.
A tip for new owners: to get bread dough out easily – turn bowl upside down and twist the bottom of the blade (black knob) – the dough will loosen off the blade and just drop out. You can also sprinkle a little flour on the blades after making dough then replace lid, press turbo a couple of times and it will flick off any remaining dough off the blades for you! :)
Perini Ranch brings you recipes to warm the home this holiday season. Give your holiday feast a real Western flare with these dishes brought to you by Perini Ranch Steakhouse. Ranch Roasted Prime Rib Serves 8 or more Ingredients ½ cup coarsely ground black pepper ¼ cup kosher salt 1 tablespoon plus 1 teaspoon garlic powder 1 tablespoon plus 1 teaspoon crumbled dried oregano One 4-rib rib roast (prime rib), about 8 pounds, bones removed Logs to fuel a wood-burning smoker, mesquite if available For a special occasion, few cuts of beef are more visually striking than a prime rib roast. You ought to see it when we lay out 40 of them side-by-side for big parties! At the Perini Ranch, we actually have enough barbecue pits to smoke-roast prime rib for 1,200 lucky folks. When our crew slices the beef, it further wows diners because each slice covers most of a plate. It’s worth noting that “prime rib” is the full rack from which rib-eye steaks are cut. When cut into individual steaks, you get more crustiness in proportion to the meat because a steak is grilled on both sides, but a large prime rib is going to brown just on the outer edges. Both can be delicious. It’s a personal preference. We like more pepper in our prime rib rub because, with its higher fat content and larger surface area, the prime rib can handle a more piquant rub. Combine all the rub ingredients in a small bowl and mix well. Place the roast on a baking sheet. Massage the dry rub all over the roast, really packing it on. Let sit at room temperature while getting the smoker ready. Fire up the smoker, bringing the temperature to 300 degrees to 325 degrees. Logs should be burned down to large coals before adding them to the fire. You will want to do this in some kind of fireproof barrel or tub. Add more coals as needed throughout the hours of smoking to maintain the proper temperature. Before cooking, take the internal temperature of the meat, deep in the roast’s center, with an instant-read thermometer. The temperature should be nearing 40 degrees, considered the high end of the safe range for beef to sit out unrefrigerated. If the temperature of the roast is more than a couple of degrees below 40 degrees, plan to extend the cooking time by a few minutes. Transfer the prime rib to the smoker, fattier side up. Plan on a total cooking time of 2 to 2½ hours. After 1½ hours, check the internal temperature, deep in the roast’s center again, to gauge the rest of the cooking time. You don’t want to overcook a piece of meat this special. We prefer to take the roast off when it is in the rare to medium-rare range, 120 degrees to 130 degrees. We don’t advise cooking it beyond 140 degrees, the high side of medium. (Although you might want to cook the roast just to 140 degrees, so that you have prime rib of varying doneness.) Tent the roast loosely with aluminum foil and let sit for 30 minutes. Allowing the roast to rest is essential, so all the meat’s juices settle and aren’t lost when the roast is sliced. Carve into thick slices and serve. Bourbon-Glazed Carrots Serves 6 Ingredients 1 pound baby carrots ½ teaspoon kosher salt, plus more to taste ¼ cup packed brown sugar ¼ teaspoon ground cinnamon Pinch or 2 cayenne ¼ cup coarsely chopped pecans 4 tablespoons salted butter, cut up into small pieces 2 tablespoons bourbon Bring a medium saucepan of water to a boil. Add the carrots and salt, reduce the heat to a simmer, and cook for 8 to 10 minutes, until the carrots can just be pierced with a fork. Drain in a colander and return the carrots to the pan. While the carrots are cooking, stir together the brown sugar, cinnamon, and cayenne in a bowl. Toast the pecans in a dry skillet over medium-low heat, stirring often so they don’t burn, until they are aromatic. Set aside. Stir the butter into the warm carrots and return to low heat. When melted, add the bourbon; then stir in the brown sugar mixture. Continue cooking, stirring frequently, until the carrots are glazed and tender. Add salt to taste. Top the glazed carrots with the pecans and serve. Cheddar-Pecan Cheese Straws Makes about 4 dozen Ingredients ½ cup (1 stick) salted butter, at room temperature 4 ounces sharp cheddar, shredded and at room temperature 1¼ cups all-purpose flour ½ teaspoon kosher salt ½ teaspoon cayenne ½ cup finely chopped pecans Place the butter and cheese in the bowl of a stand mixer and cream on high speed for several minutes, until completely blended. Stop the mixer, scrape down the sides, and add the flour, salt, and cayenne. Beat again on medium speed until the dry ingredients are incorporated. Scrape the dough out onto a work surface. Scatter the pecans over the dough and work them into the dough. Divide and roll the dough into two logs, about the diameter of a quarter. Roll the logs in wax paper and twist the ends. Chill thoroughly in the refrigerator for at least 2 hours or up to a week. (Well-wrapped logs can be frozen up to 1 month. Let them come to room temperature before slicing.) Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Cut the logs into ¼-inch-thick slices. Rotate the dough one-quarter turn after slicing about a half-dozen straws, to keep the shape even, repeating as needed. Arrange the straws about ½ inch apart on the lined baking sheets. Bake for 8 to 10 minutes, just until set and golden. Serve warm or at room temperature. Store in a tin or other covered container for up to 1 week. Pear-Cranberry Crisp Serves 8 Ingredients ½ cup all-purpose flour ½ cup packed brown sugar ¼ cup chopped pecans ½ teaspoon ground cinnamon ¼ cup (½ stick) salted butter, cubed, at room temperature 4 large ripe pears, preferably Anjou or Bartlett 4 ounces fresh or thawed frozen cranberries 4 teaspoons granulated sugar Heat the oven to 375 degrees. Butter a 9-inch square baking dish. Combine the flour, brown sugar, pecans, and cinnamon in a food processor. Give the processor a couple of pulses to combine a bit. Add the butter and pulse until the mixture is an evenly crumbly meal. Peel the pears; then slice each lengthwise in half and core. If the pear halves are roly-poly, slice a very thin bit off each rounded side so they sit still in the baking dish. Place the pears in the dish, cut side up. Mound of the cranberries in the hollow of each pear half and sprinkle each with ½ teaspoon granulated sugar. Spoon the topping over the pears evenly, mounding it over each pear and packing it down lightly. Scatter any remaining cranberries and topping around the pears. Bake the crisp for 40 to 45 minutes, until the topping is crunchy and the pears and cranberries are tender. Serve warm. Photography: Images courtesy Wyatt McSpadden From our November/December 2020 issue. Explore:Food & Drink
BBQ prawns packed with flavour. This recipe will bring your BBQ's to a whole new level
Julia Child's Famous Beef Bourguignon (bœuf bourgignon in french), simmered in a rich red wine sauce! This original recipe has been simplified and made easy in VitaClay! Ingredients 1 tablespoons extra-virgin olive oil 6 ounces bacon, roughly chopped 3 pounds beef brisket, trimmed of fat (chuck steak or stewing beef) c
