What to Cook

Is this stupid? Yes, very much so. Do I love it? Absolutely. How can you not love Buffalo? They remind me of a college team the way they support the team. It's impossible to not have a soft spot for the Bills and their fans. Whether it's singing Shout, going through tables or throwing dildos, they are one of the most lovable fanbases out there. I even gotta admit we had someone from Buffalo marry into the family last year and Shout just slaps different with Bills fans. I love that song. But hearing Buffalo people lose their shit after a heavy, heavy day of drinking? It just doesn't compare.  Now listen, BBQ sauce is an elite sauce. I'll stand by that. Slap a little BBQ sauce on a burger with some crumbled blue cheese, bacon and blackened seasoning? You have my attention. Chicken Nuggets? Works there too. Ribs? Duh. But the sauce is elite. I just wanted to get that out there.  What I like about this move the most though? You know the people in Buffalo a...

There are things I believe every home cook should know how to make, fundamental recipes upon which you can anchor a diet, a life. With time and practice, these are the dishes you can make without a recipe, the sorts of things I hope to teach my kids so that when they eventually leave home they can make themselves scrambled eggs or cacio e pepe without consulting a cookbook (or calling home). Pancakes are fundamental, at least in our house, and the ability to make them on the fly — on a sleepy Sunday morning at a rented cabin, or in your own kitchen, for breakfast or dinner, is a worthy goal for this year. There are a million pancake recipes out there, but developing the one of my dreams, one that is feather-light and tender, that soaks up butter and maple syrup like a sponge, was actually not that simple. Over the years I've auditioned contenders, rejecting leaden, souffléd, two-ingredient, heavenly hot, and buttermilk varieties along the way. ...

My first few years in Japan saw me imbibe more than my fair share of substandard sake. This self-flagellation included everything from single-serve 7-Eleven cups to atsukan (hot sake) at karaoke, the cost-to-alcohol ratio always the chief consideration. In large part, it took the generous tutelage of a befriended sushi chef to open my eyes to the nuance of nihonshu (Japanese rice wine) and the pairing possibilities therein. Nihonshu is deceptively simple. The terroir that the water and rice each impart are important. However, the most complex flavor component, arguably, is the kōji , the cultivated mold that converts rice starches to sugar (via the amylase enzyme). This saccharified starter is then fermented to become alcohol in a beer-like process. Floral or fruit notes? Those come from kōji. Kōji is used in washoku more broadly wherein proteins are transformed to glutamate (via the protease enzyme). Beans are fermented into ubiquitous pastes and sauces, and katsuo (skipjack tuna) ...

Now, carefully take your two long, thin pieces and form them into a heart shape. Once you've formed a heart shape that you're happy with, generously overlap the edges on the top of the heart and the bottom of the heart. Carli notes that "this is important as the bacon tends to shrink when cooking in the oven. If you do not overlap them enough, the heart shape will not be visible after cooking."

[unable to retrieve full-text content] 5 amazing Super Bowl recipes: Finger foods, sliders, Jalapeno Poppers    Indiana Gazette

If you prepared your pulled pork at home in a slow cooker or crockpot, you can use the same machine to reheat any leftover meat — as long as you've got some time to plan ahead. According to First For Women, the slow cooker method is an excellent one for reheating leftover pulled pork, but it does take some time — plan on between two and four hours. To reheat leftover pulled pork, spread it into the bottom of the slow cooker or crockpot, add a splash of leftover barbecue sauce, broth, apple juice, or other flavorful liquid, set the crockpot to warm, and allow it to heat for a minimum of two and up to four hours. Before serving, check the pork for an internal temperature of 165 degrees, mix in a little additional barbecue sauce, if you want to, then enjoy your leftover pulled pork.

Grapes are a top food for immunity and brain health, according to a new book soon to be released by dietitian and author Patricia Bannan. The book is titled " From Burnout to Balance: 60+ Healing Recipes & Simple Strategies to Boost Mood, Immunity, Focus & Sleep ." The book lists top foods in several categories, among them brain and immune health, with grapes on the list for both.  In addition to the recipes, Bannan includes grapes in her "Nearly No-Cook Meal Ideas" section of the book.  "Grapes are my go-to ingredient for color, hydration, and nutrition. As a snack or recipe ingredient, the fruit is an easy, healthy choice for wellness. Studies show that grapes are linked to benefits in multiple areas of health, including support for brain and immune health," said Patricia Bannan, MS, RDN, author of "From Burnout to Balance." ...

[unable to retrieve full-text content] Quick chicken, leek and chorizo pie recipe by Rukmini Iyer    The Guardian

Buckingham Palace recently invited the nation to invent a new pudding to mark the Queen's platinum jubilee. Journalists offered advice, apparently the Queen enjoys chocolate and favours "unfussy" desserts. Inspiration for new puddings might come from the famous Eton mess, given the current furore over the prime minister's alleged violations of lockdown, or a pineapple sticky toffee pudding to commemorate the fresh pineapples the royal couple were given as a wedding present in 1947. The jubilee pudding will not be the first recipe dedicated to Her Majesty. Poulet Reine Elizabeth – better known as coronation chicken – was devised to mark her 1953 coronation and is now a familiar sandwich filling. Poulet Reine Elizabeth (coronation chicken) was served at Elizabeth II's coronation on 2 June 1953. Author provided Victoria sponge is the most obvious cake or pudding name...

After offering a recipe for calzone a few weeks ago, a few readers asked if I also had one for deep-dish pizza. It's quite different than calzone in terms of look, but still something where yeast dough is rich with cheese and a range of other possible ingredients. Many sources suggest the first deep-dish pizza was sold at Chicago's Pizzeria Uno in 1943. The restaurant's owners, Ike Sewell and Ric Riccardo, descendants of Italian immigrants, dished it up. They wanted to serve a pizza different than the rest and made one where the dough reached up the sides of a cake-style pan. Doing that created a large space in the middle to load with toppings, which they did. When baked, what came out of the oven was a thick, delicious, almost savoury cake like creation that became widely popular in Chicago and elsewhere and, of course, still is. Because it was thicker than a regular pizza, it took longer to bake. So, to prevent the cheese from burning, Sewell and Riccardo deci...

[unable to retrieve full-text content] Fresh Avocado Tomato Cucumber Salad    ABC 4

[unable to retrieve full-text content] Mandy Yin's recipe for anchovy fried rice    The Guardian

Come September 2022, Fort Morgan, Colo., and Scottsbluff, Neb., residents will be seeing a lot more green as Transystems begins hauling sugar beets for Western Sugar Cooperative, according to a company news release. Transystems' fleet of state-of-the art green trucks already works for Western Sugar at its Billings, Mont., location. The expansion to Fort Morgan and Scottsbluff was an evolution of Transystems relationship with Western Sugar. Last summer, the company secured a renewal of its existing contract at the Western factory in Billings. As discussions continued, it was logical to examine the combination of Billings, Scottsbluff and Fort Morgan," the news release stated. Those discussions resulted in Transystems securing a 10-year contract with Western Sugar. Activity for the Fort Morgan and Scottsbluff projects has already begun, according to Transystems. The company is scouting locations for maintenance facilities. "Ideally, these facilities are on, or...

Okay, two more steps and you've got this! Place the granola on a baking tray, ideally one lined with parchment paper or a silicone baking mat, and spread it out into an even layer. Now pop that tray into the oven and let the stuff bake for 40 minutes at 185 F. But pay attention to the time and check the granola the last few minutes of the bake. "Be careful not to burn them, nuts can burn very quickly," Olayinka cautions. When 40 minutes has passed, retrieve the tray and set it somewhere to cool, leaving the granola to sit for 15 minutes so it can harden. After about 15 minutes, it's ready to be served and enjoyed.

Laura Kurella  |  Sturgis Journal They say necessity is the mother of invention. Most cooks have been in a situation where they need to substitute an ingredient to make due.  Flying by the seat of our pants, as my mother would call it, the need (or desire) to improvise with ingredients can be a catalyst for creativity that leads you to a better taste.  Such was the case for me on a day I began to crave a bowl of my mother's homemade chicken soup.  As I walked into the local market to gather my ingredients, my eye caught a sign that read, "Cornish Hens, $1.99 each."  I thought to myself, "How different could they be from regular chicken?" So, into my cart they went.  Cooking the soup later that day, I could tell there was something different about it. The aroma was more intense, more earthy and meatier. It was making my mouth water.  "My goodness!" This soup smells just l...

We get it. After you spend so long on a baking project, the second it comes out of the oven, you'll want to move onto the next step, whether that's slicing into your loaf of bread or putting the icing on the cake you worked so hard on. And while that urge is understandable, it doesn't mean you should give into it. Why? Because when you don't let your baked goods rest and cool after they come out of the oven, you could run into some problems. For example, cookies can be super-delicate when they first come out of the oven, which means you don't want to try to move them off their sheet right away if you want them to stay intact. Additionally, trying to put frosting on a cake or cupcakes when they're too warm will result in melted, unappetizing frosting that nobody will want. And you can completely ruin the texture of bread simply by slicing into the loaf too soon. While you don't have to let your baked goods cool completely, give them a few minutes to rel...

[unable to retrieve full-text content] New Peruvian chicken restaurant opening in Harbison; Chick-fil-A moving from Decker    WLTX.com

After over a week of very frigid temperatures indoors with my family, I have been dreaming of warm weather cooking and eating. I've been yearning for the comfort of grilling outdoors or tinkering with recipes on my smoker but New England winters are not conducive to that style of cooking.  Instead, I have continued my quest to clean out the freezer. It led to a pork shoulder I had stashed away in hopes that it could be used in the smoker. That's not happening, so I decided to make a standby recipe that can feed the family for days. I can always buy a new pork butt when the mercury rises above freezing again. For years, I have relied on a very easy recipe to make foolproof, easy carnitas. It takes time but, with relatively little energy, the end result is perfect carnitas. The recipe can feed a large gathering by using a whole butt — 8 pounds or more — or a smaller fami...

After over a week of very frigid temperatures indoors with my family, I have been dreaming of warm weather cooking and eating. I've been yearning for the comfort of grilling outdoors or tinkering with recipes on my smoker but New England winters are not conducive to that style of cooking.  Instead, I have continued my quest to clean out the freezer. It led to a pork shoulder I had stashed away in hopes that it could be used in the smoker. That's not happening, so I decided to make a standby recipe that can feed the family for days. I can always buy a new pork butt when the mercury rises above freezing again. For years, I have relied on a very easy recipe to make foolproof, easy carnitas. It takes time but, with relatively little energy, the end result is perfect carnitas. The recipe can feed a large gathering by using a whole butt — 8 pounds or more — or a smaller fami...

By Chloe Codling Over the past couple of years, the social media platform TikTok has skyrocketed in popularity across the globe. This is in part due to the series of lockdowns we have all experienced, which have led to people spending more of their free time browsing the app. However, TikTok has influenced people's lives in a number of different ways, not just in the amount of time spent on the app. Creators on TikTok provide inspiration in a whole variety of different things, including fashion, crafts, workouts, and food. Food in particular has resulted in a series of food 'trends' from viral recipe videos, which have gained and lost popularity over time. Amongst these include the Dalgona whipped coffee recipe, baked feta pasta, and Emily Mariko's salmon and rice recipe. However, will any of these recipes actually continue to be made into 2022 and beyond? Or will they soon die out due to the very nature of TikTok trends? Have they already died out? This article...

This martini nods to Burns Night with the inclusion of Old Pulteney, a single-malt Scotch whisky from a coastal location that gives it a saltiness that perfectly balances with the floral aromas of the gin's botanicals. Ingredients 20ml Caorunn gin 5ml Old Pulteney 12-year-old whisky 25ml Italicus liqueur 30ml dry vermouth Slice of Cox apple Method 1. Add the liquid ingredients to a cocktail shaker with ice, and shake for 20 seconds. 2. Pour into a coupette glass over a chunk of ice and garnish with the apple.

It may seem too good to be true, but it's not: This impressive, full plate requires only 5 ingredients (water, oil, salt, and pepper are considered freebies). Microwaved sweet potatoes are sliced into medallions, brushed with oil, and lightly seared so they become satisfyingly steak-like. The creamy, nutty sauce adds richness, and the lemon-dressed arugula-chickpea salad bulks up the plate beautifully. In place of almond butter, you could substitute any nut butter you like—peanut, cashew, or sunflower butter would be delicious. And if canned chickpeas aren't in your pantry, you can use another mild legume; try cannellini or navy beans.

When in doubt, coat noodles in cheese sauce and call it dinner. All macaroni and cheese is good macaroni and cheese, but these recipes from New York Times Cooking are especially fine — and wide-ranging, whether saucy or creamy, tender or crispy, meat-studded or dairy-free. The picks below include some of the greatest interpretations, both classic and clever. 1. Creamy Baked Macaroni and Cheese Christopher Testani for The New York Times. Food Stylist: Barrett Washburne. Stouffer's macaroni and cheese is, in Eric Kim's opinion, the most exemplary version of the dish. After testing a number of techniques and ratios, he finally came up with his nostalgic, creamy, Velveeta-y take. Recipe: Creamy Baked Macaroni and Cheese 2. Southern Macaroni and Cheese Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. For many Southerners, this recipe from Millie Peartree, adapted by Kiera Wright-Ruiz, is as classic as it gets. The base of milk and eggs lends the pasta an extra...

[unable to retrieve full-text content] Baking with Biskie: Pomegranate Moscow Mule    ArkLaTexHomepage

This post may contain affiliate links. Read my disclosure policy. Tuna Egg Salad is my go-to high-protein lunch when I need something quick – it takes about 15 minutes to make and can be meal prepped ahead. Tuna Egg Salad I'm always looking for ways to eat more protein throughout the day, and this easy lunch is a delicious way to do it! This tuna salad recipe is a hybrid between tuna salad and egg salad. This easy lunch is gluten-free, dairy-free, whole30 and low-carb. I like to keep the salad simple, just hard boiled eggs, tuna and mayo but you can add more ingredients, such as celery or Dijon mustard. For more similar recipes, try this Classic Egg Salad, Low-Yolk Egg Salad, and Mayo-less Tuna Pasta Salad. Tuna Egg Salad Ingredients I prefer to keep it simple so I only use four ingredients, plus salt and pepper. Here's what else you'll need: Hard-boiled eggs Packet of light tuna in water Mayonnaise (check labels for whole30) Red Onion A...