Acquire great cooking skills and create delicious appetizers
Freezer Croissant Breakfast Sandwiches are the ultimate make-ahead solution for busy mornings. Flaky, buttery croissants are filled with hearty breakfast favorites, then frozen for a grab-and-go meal that reheats beautifully. Convenient, satisfying, and perfect for meal prep, they make mornings a whole lot easier without …
There are occasions when a simple bowl of broth will do, and other times we want a soup that really knocks our socks off. Our million-dollar soup recipe is the latter. It tastes like a million bucks because it’s rich and savory thanks to the …
Kimchi Tuna Melts are a bold, flavorful twist on a classic comfort sandwich. Savory tuna is combined with tangy, spicy kimchi and melted cheese, then toasted until golden and gooey creating a perfectly crispy, melty bite with just the right kick of heat and umami.
2 5-oz. cans oil-packed tuna, drained
¾ cup finely chopped Napa cabbage kimchi, plus 1 Tbsp. (or more) brine
½ cup mayonnaise (preferably Kewpie)
2 tsp. low-sodium soy sauce
5 scallions, thinly sliced, divided
8 oz. sharp yellow or white cheddar, coarsely grated (about 1½ cups), divided
Kosher salt, freshly ground pepper
4 English muffins, split
1Using a fork, break up two 5-oz. cans oil-packed tuna, drained, into fine pieces in a medium bowl. Mix in ¾ cup finely chopped Napa cabbage kimchi, 1 Tbsp. kimchi brine, ½ cup mayonnaise (preferably Kewpie), 2 tsp. low-sodium soy sauce, about 4 scallions, thinly sliced, and ½ cup sharp yellow or white cheddar, coarsely grated; season with kosher salt and freshly ground pepper. Taste tuna salad and add more brine if needed.
Heat broiler. Arrange 4 English muffins, split, cut side up, on a baking sheet; broil just until golden, about 2 minutes. Remove from oven; leave broiler on.
Mound about ⅓ cup tuna salad on top of each English muffin half and scatter remaining 1 cup sharp yellow or white cheddar, coarsely grated, over (about 2 Tbsp. per muffin). Broil until cheese is melted, about 2 minutes.
Arrange tuna melts on a platter or plates and sprinkle remaining 1 scallion, thinly sliced, over; season with more pepper.
A tuna melt needs no improving, but for those looking to change up the diner classic at home, consider some adjustments. Chopped kimchi and soy sauce transform mellow tuna salad into far more exciting fare. (And when it comes to the fish itself, go for oil-packed tuna here; it‘s richer and silkier than water-packed.) Made open-faced and toasted under the broiler, multiple melts come together at once, so no one at the table has to wait for a sandwich. And while any bread will technically suffice, English muffins fit perfectly in hands tuna melts are not a knife and fork situation. Serve with salad greens to round out the meal.
Fermented foods like kimchi pack a wallop when it comes to flavor, ideal for punching up weeknight dishes. Mother-in-Law’s, a widely accessible brand, offers a solid balance of heat and tang and lasts in the fridge for months.
This One-Pot Spicy Vodka Burrata Pasta cooks entirely in a single pan in exactly 30 minutes. Dry penne simmers directly in a spicy tomato and vodka broth, naturally thickening into a rich sauce without needing to drain any hot water. Finished with a fresh ball …
Cheesy Garlic Bread Rolls filled with garlic butter, mozzarella, and parmesan, then baked until browned and brushed with a honey butter glaze. Perfect for holidays, family dinners, or serving warm with coffee the next day. Prep Time:35minutes minsCook Time:30minutes minsServings:8 rolls Ingredients For dough: Garlic Butter: Cheese filling: …
This shortcut smothered chicken with mushrooms is seasoned with lemon pepper, garlic, and paprika and cooked in a creamy sauce. Serve it over rice or mashed potatoes and garnish with parsley.
Prep Time:5 mins
Cook Time:20 min
Servings:4
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Season chicken cutlets evenly with lemon pepper, salt, pepper, and paprika.
Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, 3 to 5 minutes per side. Chicken may not be cooked through at this point. Remove from pan and keep warm.
Add butter to drippings in the skillet and allow it to melt. Add garlic and onion and for cook 1 minute, stirring constantly. Add mushrooms and cook, stirring constantly, until lightly browned and vegetables are tender, about 4 minutes. Sprinkle over flour and cook, stirring constantly, for 1 minute.
Add broth and cook, scraping up any browned bits from the pan. Add cream and bring mixture to a boil, stirring often, until mixture begins to thicken. Return chicken to the pan and allow mixture to simmer and cook until chicken is cooked through and sauce is thick and creamy. about 5 minutes.
Serve chicken and sauce over rice or mashed potatoes and garnish with parsley.
Sütlaç is a traditional Turkish rice pudding that’s creamy, comforting, and gently sweet. Often baked until lightly caramelized on top, it has a silky texture and a delicate flavor that makes it a beloved dessert, perfect served warm or chilled. Prep Time:5 minsCooking Time:30 minsServing :6 Servings …
Always looking for a way to add a bit of spice to weeknight dinners, this recipe does just that, while including plenty of protein and staying vegetarian-friendly. It’s a win-win-win! Stuffed with creamy green chili white beans and topped with melty cheese, these simple but …
Creamy Coconut-Lime Chickpea Skillet is a vibrant, flavor-packed dish that comes together in one pan. Tender chickpeas simmer in a rich coconut sauce brightened with fresh lime, creating a balance of creamy and zesty that feels both comforting and refreshing perfect for an easy, satisfying meal any night of the week.
Prep Time:10 mins
Cooking Time:30 mins
Yields:4 serving(s)
In a large skillet over medium-high heat, heat 2 Tbsp. oil. Add 1 can chickpeas and cook, stirring occasionally and reducing heat as needed to avoid burning, until golden brown and crisp, 3 to 4 minutes. Transfer chickpeas to a medium bowl. Repeat with remaining 2 Tbsp. oil and chickpeas.
In same skillet over medium heat, combine onion and 1/4 cup water and cook, stirring occasionally, until onion is softened, 7 to 10 minutes.
Add garlic, ginger, cumin, cinnamon, turmeric and cayenne (to taste) and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring frequently, until paste is slightly darkened, about 2 minutes. Pour in milk and stir to combine. Add brown sugar, baking soda, crisped chickpeas, and remaining 1/4 cup water. Bring to a boil, scraping browned bits from bottom of pan. Reduce heat to medium-low, bring to a simmer, and cook, stirring occasionally, until sauce thickens and flavors have melded, about 10 minutes.
Remove from heat; season with salt. Stir in lime juice.
Divide rice among plates or shallow bowls. Spoon chickpeas and sauce over. Top with basil.
The chickpeas can be made 3 days ahead. Store in an airtight container and refrigerate. Gently reheat, adding a few splashes of water to loosen as needed.
Rfissa is a traditional, celebratory Moroccan dish featuring stewed chicken, lentils, and a fragrant spice blend (often ras el-hanout) served over shredded msemmen (flaky pancakes), trid pastry, or bread. It is a cherished comfort food typically served at family gatherings or for new mothers, known …