What to Cook

Easy Yield 4 servings Time 40 minutes Ingredients Neutral oil (such as canola), for greasing 1 medium yellow onion, peeled 1 ...

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Contrary to the advice you may have received about letting ingredients get to room temperature before baking cakes and cookies, you'll want to ensure that your ingredients are fresh out of the fridge before starting pancakes, Marie Grimm told Delish. Using room temperature ingredients will cause chemical reactions in the batter to start prematurely. Once you've put the ingredients together, don't overwork the batter: You should have a few small lumps left before pouring out your batter. Totally lump-less batter is likely overmixed. Another major mistake is adding or substituting ingredients. According to Grimm, additives like berries or Nutella can mess with the consistency of the batter, so proceed with caution. And if you're making buttermilk pancakes, never substitute the buttermilk with whole milk. As Taste of Home explains, the acid in the buttermilk reacts with baking soda to create diner-fluffy, flavorful pancakes. You should also consider how the pancakes...

To make these easy balsamic roasted Brussels sprouts, you'll need some fresh Brussels sprouts, extra virgin olive oil, mustard, maple syrup, balsamic vinegar, hot sauce (we recommend Sriracha), and some fresh parsley for garnishing. We encourage you to seek out whole grain brown mustard because the mustard seeds add a pleasant crunch to the Brussels sprouts. If you can't find any, use Dijon mustard instead. Be sure to use 100% pure maple syrup here — not artificial pancake syrup. As an alternative, you can use honey.

Rich, intensely chocolatey and creamy this chocolate tiramisu is for chocoholics and tiramisuaholics! This chocolate tiramisu cake has a chocolate cookie base, layers of chocolate mascarpone cream, home made chocolate liqueur dipped savioardi sponge fingers and a final cap of whipped cream and chocolate shavings! If you love chocolate and you love tiramisu then this is a pushy recipe Dear Reader! Tiramisu without raw eggs or coffee: Sometimes I get people asking me for a tiramisu without raw eggs or coffee because of their allergies or pregnancy. I always feel for people that have to miss out on things but with this chocolate tiramisu they won't miss out! This tiramisu cake is like a cross between a chocolate mousse cake and a tiramisu but with a cheesecake base instead of a dacquoise as cheesecake bases are much easier to whip up than dacquoise (the cheesecake base also makes the whole thing a no-bake cake). My signature cheesecake base tip: I always add a few...

Not sure what to cook with ricotta? This collection of easy Ricotta Cheese Recipes has a huge variety dishes. It's such a versatile ingredient, you're going to be amazed by the things it can do. In addition to the typical recipes you would expect like lasagna and calzones, you'll also find sweet treats, appetizers, baked goods and more. Go through this whole list, and never wonder "what to cook with ricotta cheese?" again! Enjoy… The Best Ricotta Cheese Recipes: 1. Homemade Ricotta Cheese We're beginning our delicious list with this Homemade Ricotta Cheese. It's soft, white and mild, and so easy to make using only 4 simple ingredients. Try this simple ricotta cheese recipe at home and you will never buy store-bought ever again. Get the Recipe @ spendwithpennies 2. Cannolis Make a classic Italian desser...

Charity Morgan wants to meet people where they are. That's why the plant-based chef for athletes and celebrities fills her first cookbook with recipes for vegan versions of comfort-food favorites. She doesn't want anyone who wants to avoid animal products — for a night, a month or a lifetime — to give up over an obstacle like, say, French toast. The wife of a former Tennessee Titans linebacker, Morgan made her name as the vegan chef who cooked for Titans in the popular documentary "The Game Changers," which seeks to debunk two ideas: that athletes need to eat meat, and that all vegans are scrawny. These fluffy, crispy-edged oatmeal griddle cakes can be made vegan and gluten-free In her book, "Unbelievably Vegan," Morgan writes about how her personal-chef business grew out of sending her husband, Derrick, to practice with her specially prepared vegan meals. "Then a funny thing happened," she writes. "His teammates, who just a few weeks before h...

Eschewing early ambitions to be the next Al Pacino for Chez Panisse, food writer and recipe developer Andy Baraghani recalls Cal Peternell advising him to go to college instead of culinary school. Working his way up in professional kitchens around the country, Baraghani applies the simple rules he learned through the years in his new book, " The Cook You Want to Be: Everyday Recipes to Impress ." Baraghani says the number one rule in the kitchen is to forgo consistency. "The lack of consistency — the idea of changing things up, changing the ingredients, changing your technique, changing your flavors — is so essential for me as a cook. It allows me to constantly evolve."  With recipes for variants of dishes from his time at Estella and Chez Panisse, Baraghani chooses to make more salads during the warmer months. He dolls up ranch dressing with a variation using tahini and uses coconut flakes to sweeten and bring a toastiness to vegetables and meats. Vedg...

Hello, inflation. Being a grown-up is so expensive these days. Maybe you're out of work, paying off student loans, scrimping to pay for child care or setting aside money for a new car or a Tuscan vacation. Whatever the reason, so many of us are looking for ways to save money, and as food prices continue to rise, it's not always easy. But it's not just a magazine slogan, you really can eat well and spend less. In short, do what you can to get your pantry in order, reduce your food waste and aim to eat mostly vegetarian or make recipes that really "stretch" a cut of meat. Here are just a handful of the recipes on New York Times Cooking that rely on affordable pantry staples, are mostly vegetarian and will give you the biggest, most delicious bang for your buck. (Save these recipes and more on New York Times Cooking. ) 1. Turkey Chili Julia Gartland for The New York Times. Food Stylist: Monica Pierini. Chili, that miraculous mash-up of flavors and textures, is the ul...

To make this crowd-pleaser of a meal, you'll need chicken breasts, fine sea salt, freshly ground black pepper, butter, a diced yellow onion, minced cloves of garlic, brown rice, low-sodium chicken broth, dry white wine, sprigs of fresh thyme, some shredded parmigiano reggiano, a halved lemon, and extra thyme leaves for garnish. "You can also make this recipe with chicken thighs," Hondrum says, just note a slight tweak to the recipe. "Add the chicken thighs in with the rice and cook for 25 minutes total on high pressure, then allow a natural release for 10 minutes," she explains.