Easy and quick artisan Italian crusty bread recipe you can make at home. No knead, no machine, with only 2 hour rise time. Made with instant or active dry instant yeast, flour and water and baked on a hot pizza stone.
EASY Real Tonkotsu Ramen Recipe! I'll share a ramen recipe that will change not only your life but the ramen world This tonkotsu recipe is that special!!
Tomato Bisque is smooth, creamy, and easy to make! This hearty comfort food makes for a nice meal on its own or as a side dish to a lot of other entrees!
Cheesy Shredded Beef Taquitos that are baked, not fried! This baking method makes cooking a big batch of taquitos a breeze, and less clean-up! They are also healthier, not greasy, and you still get that crunchy CRISPY outer shell!
Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days! And tomorrow, make the Cheese Bread version!
This hearty and nutritious minestrone soup is brilliant at embracing what you’ve got in your fridge. We make it every month and all the kids love it!
Now you can make Ted Lasso's famous biscuit recipe! Enjoy deliciously flaky, buttery biscuits that are sure to impress. Give it a try today and taste the magic of Ted Lasso's baking skills.
Learn how to make homemade rolls in a crockpot with this easy bread making recipe for dinner rolls. Set and forget slow cooker idea.
If you love the Fried Rice you get at the Hibachi Restaurant then you are going to love this Blackstone Fried Rice. It is easy to make and taste amazing with easy ingredients. Blackstone Fried Rice Recipe: We love fried rice and cooking it on the Blackstone Griddle has taken it to the next level.…
Inspired by The Clever Carrot If you are new to sourdough, watch the step-by-step video here: Simple Sourdough Bread or in the post above. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Notes: You need an active sourdough starter. I have had success activating starters from: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. This is the Dutch Oven I use for sourdough bread. I used this Dutch oven for years, and it's a great one, too. Flour sack towels are a great investment because they ensure your dough will not stick while it is proofing. I love using rice flour for dusting (as opposed to ap or bread flour) because it doesn't burn. When you use a flour sack towel, however, you don't need to use any flour. Find all of my sourdough essentials here: Essential Equipment For Sourdough Bread Baking I love a high-hydration dough, and I have great success using 380 grams of water in this recipe, so feel free to play around and push the hydration here. Salt: I have had success using both kosher salt and fine sea salt here. When I use kosher salt, I use the Diamond Crystal brand. When I use sea salt, I use the Baleine Fine brand. Regardless of the brand, I use 12 grams. Shaping: If you're looking to get a more open crumb, try shaping a batard (as opposed to a round). Watch this video for guidance. Also: The recipe below follows the traditional shape once, rest, then shape again method. I often skip the preshape now and simply shape the dough once. I still get a nice open crumb. How much Sourdough Starter to Use? Because my kitchen is cold for much of the year, I like using 100 g (1/2 cup) of starter as opposed to 50 g (1/4 cup). When determining how much starter to use, consider a few things: If you live in a warm, humid environment, 50 g should suffice. If you plan on doing an overnight rise, 50 g also should suffice. If you want to speed things up or if you live in a cold environment, consider using 100 g starter. Note: If you use 100 g of starter, your dough may rise more quickly, so keep an eye on it. As always, rely on the visual cues (increasing in volume by 50%) when determining when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.
Recipe VIDEO above. One of Korea's most famous food exports! The key here is the Bibimbap Sauce - feel free to switch the veg and meat, whatever you use is going to be amazing once mixed up with that Sauce. There's a lot of components here but there's repeat ingredients and it's an easy recipe - and it's MEANT to be served at room temp so don't rush!
Air Fryer Potatoes are perfectly seasoned and crispy on the outside but fluffy and tender on the inside! Snack on them without the guilt!
Jerk chicken is the perfect Caribbean dish. If you want some spicy, sweet, juicy, tender, and delicious chicken, you have to try this recipe.
The best recipe you'll ever find for light and fluffy yeast doughnuts! I promise!
Arepas are, to Venezuelans and Colombians, our daily bread. they make the best breakfast, but they also can be eaten at brunch, lunch, and dinner. They can be stuffed with your favorite fillings. For those unfamiliar with making arepas, here is the not-so-secret formula to make the best plain ones
Learn to make the best homemade Basil And Walnut Pesto in under 10 minutes using simple ingredients. Use this versatile Italian sauce to make pasta, pizza, chicken, fish, or veggies.
The best, easy, thin and crispy rustic Italian pizza dough recipe you will ever make. (Authentic Neopolitan recipe).
If you’ve never added zucchini to your baked goods drop everything you are doing and do it now! These Zucchini Brownies are unbelievably moist and rich. A chocolate lovers dream!
You can make crispy southern fried okra from scratch.
A creamy vegan butternut squash pasta sauce made with simple healthy ingredients.
This Paleo pizza has the super chewy texture and crispy edges a proper authentic pizza crust must have. Top it with your favorite sauce, dairy free cheese, or sliced meats, and dinner is served!
